gimme some oven

Somehow PF Changs came up in conversation yesterday when I was talking on the phone with my Mom.  And ever since, you can guess what two words have been on my mind….lettuce wraps.  :-)  YUM.  Ironically, I happen to live right by a PF Changs, but have probably eaten there more in other cities than here at home.  Go figure…  But whenever I do, their classic lettuce wraps are always at the top of my list.

I’ve experimented with a few recipes of my own over the years — some great, some not-so-much — but have settled upon this one as a favorite (with a few modifications!).  Great flavor, fresh and healthy ingredients, and best of all…the recipe makes a delicious “pouring” sauce to finish them off!  As noted in the recipe, you can experiment with adding the Chinese mustard and/or Sriracha to kick up the heat.  Or, feel free to keep it “mild and mellow” as well.  :)

While lettuce wraps are great to serve as an appetizer or main dish at home, I’ve also had a fun time turning these into bite-sized apps before for parties!  Just tear the lettuce into smaller pieces (mine were usually about 2″ x 3″), and then just spoon some of the filling and pouring sauce on top.  I guarantee they’ll disappear instantly!  ;)

So if you’ve never tried making these at home (or have tried a few less-than-successful recipes before, like me!), go for it!!!

see recipe for chicken lettuce wraps

Allow me to take a moment to brag on my friends.  They pretty much…rock.  :)

Last Sunday, we had brunch at my place.  And even though it was fairly last-minute for some, the spread was absolutely incredible!  Love them, and love that they enjoy food as much as I do.  :-)  For one of my two contributions, I decided to try out a recipe I’d had tacked to the fridge for months because it was so pretty — this yummy breakfast braid from Cooking Light.

While the filling looked simple to prepare, I was a little intimidated by the idea of trying to braid the dough.  But it turned out to be a piece of cake!!  As evidenced below, mine definitely wasn’t perfect.  But it only took a few minutes, and once baked up, it was pretty cute!  (Cheers to refrigerated pizza crusts!)

The filling was also delicious — classic breakfast ingredients, kicked up a notch with the jalapeno.  (But don’t worry — it wasn’t spicy at all.)  I think I may try this again soon with some other fillings — very fun!

So definitely bookmark this one if you’re looking for a fun breakfast alternative!

see recipe for easy breakfast braid

Hello…chocolate!!

For Valentine’s Day this year, thought I’d post a classic favorite from my kitchen — these adorable little chocolate molten lava cakes!  Little did I know when I first tried them years ago (at Chili’s…yes….) that they are so simple to whip up.  Just 7 minutes of prep, and 7 minutes in the oven, and voila…a classy and delicious dessert ready to go!!

There are many other recipes out there far more complicated, and far more time-consuming, but I’ve been a fan of this one (from Martha herself) for years.  Calls for simple ingredients that I almost always have on hand.  But for a twist this year, added in some chili, cinnamon and a pinch of cayenne to give them the Mexican hot chocolate kick.  And no surprise…loved it!  (But feel free to be a chocolate purist if you’d like. :-))

Wishing you all a Valentine’s Day full of much love!  (And much chocolate!!) ♥

see recipe for mexican “hot” chocolate molten lava cakes

Whew!  After a Super Bowl Sunday full of great friends, great laughs, and um…all of my favorite not-so-healthy processed dips and chips…thought it would be good to begin the week on a healthier note!

So gathered all of these yummy, colorful veggies to create this delicious quinoa salad.  I saw a photo of the recipe on a blog months ago and could not get over how gorgeous it was!  Love the colors, love the fresh, light ingredients, and love how simple it is to make!!  The chipotle-lime dressing was an especially delightful finish.

So if you’re looking for a bright, fresh recipe to fend off the winter blues…or just a fabulous meal yearround…would highly recommend this one!

see recipe for corn & black bean quinoa salad

Up until about four years ago, I was anti-mushroom.  It’s true.  Picked them off my pizzas, avoided them in salad bars, and even (gasp!) passed by any stuffed mushrooms at parties.  I know.  In the words of my mother, I of course “didn’t know what I was missing”…  :)

Thankfully, though, an accidental bite of a delicious portabello mushroom (mistaken as a strip of steak) changed that all a few years ago.  Tried it.  Loved it.  And now still can’t seem to get enough of them!  I suppose I’m making up for lost time…

Anyway, I absolutely love making stuffed mushrooms as appetizers.  Most often I love experimenting with more unusual ingredients in them.  But over Christmas, ended up trying this simple recipe for a party I was hosting, and fell in love with it.  The bacon and jalapeno mixture is fantastic as always, but the yummy panko topping totally sends them over the edge.  People go crazy for them!

So if you’re looking for an easy appetizer with common ingredients, add this to your must-try list!  They will not disappoint.  :)

see recipe for bacon & jalapeno stuffed mushrooms

‘Tis the season for lots of football!  Which also means…’tis the season for appetizers galore!!

Thus far, the most popular recipe at Gimme Some Oven has continued to be my Chipotle Chicken Cups….which I still absolutely love and make constantly for parties!  But I’d been wanting to try some variations for awhile.  So for a SuperBowl appetizer idea this year, I present to you a marriage of two of my favorite apps…these yummy “Spinach & Artichoke Cups”!

The experiment could not have turned out better!  This basic spin dip recipe set up perfectly in the wonton wrappers, and could not have been cuter.  ;)  And the best part is that they’re ready to go as bite-sized appetizers!  Yum!!

I dedicate this one to my friend, Kelli — who has shared my obsession love of trying all sorts of spin dips for years.  One more recipe to add to the list!  :)

see recipe for spinach & artichoke cups

I think I may be one of the only people in the world who’s not a Chipotle fan.  I know…judge away.

But…I absolutely love shredded beef tacos.  :)  They’re my absolute favorite thing to order at two of my favorite Mexican restaurants in town.  So when I saw one of my favorite bloggers post a delicious photo and recipe of her shredded beef tacos a few months ago, I knew I had to give them a try!

In the past whenever I’ve tried making shredded beef, the seasonings have always seemed too bland.  But sure enough, this recipe — rockin’ the chipotle peppers, cumin, smoked paprika, garlic and more — made for some totally flavorful tacos!!!  And for leftovers later in the week…it starred again in some quesadillas and sandwiches as well.  :)

So bring out your crock pot, and give this recipe a try!  It’s definitely a keeper!

see recipe for slow-cooker shredded beef tacos

I kind of have an obsession with limes.  Love them in my food.  Love them in my water (yes – some like lemons, I like limes).  And now…love them in my cookies!!

Holy cow.  Was introduced to these cookies by a friend’s mom a few months ago, and immediately went home to try and research a similar recipe.  But unfortunately…nada.

So when we crossed paths again this week, I was stoked to come home with a copy of the recipe!  Made them the next day, and fell in love once again.  They are such a delight!!!  Light.  Buttery.  Coconut-y.  And lime-a-licious.  :)

Look out.  These ones definitely are addictive!

see recipe for coconut-lime shortbread cookies

So I’ve had a total craving for a banana split this week.  Fresh bananas…warm chocolate…that perfect cherry on top…  But alas, the only problem was that final ingredient.  Ice cream.  In a city where snow and ice have decided to fall once again, and I’m left shivering in my (cute black) boots, anything else having to do with “ice” just doesn’t sound that appealing.

Thus, decided to get creative and turn the split into a cupcake.  And voila!  :)

Total, charming, delicious success.  Rich chocolate-banana cupcakes, classic cream cheese frosting, drizzled with hot fudge, and of course…a cherry on top.

I heart.  :)

see recipe for banana split cupcakes

So did you raise an eyebrow at the name of this soup?  I did!!  :)

One of my friends actually posted the recipe on Facebook this month.  And since she’s a fantastic cook and recommended it, I decided it was worth a try.  Figured the combination sounded good for a pasta… so why not a soup?

Happy to report I was more than pleasantly surprised!  I ended up making a half batch, and it was remarkably simple and speedy to pull together.  And the flavors worked well together (no worries – not too lemon-y or spinach-y).  But my new discovery with this recipe was the use of egg as a thickener!  Apparently this technique of mixing beaten eggs and lemon juice (avgolemono) is well-known and used by our friends in Greece, but this was my first time trying it.  Remarkable!!  When added to the broth, it instantly thickened the soup, and gave it this beautiful creamy texture.  Very fun – will definitely be trying it again soon.

So if you’re looking for something new to try in the new year, broaden your horizons and give this soup a try!  Tres delicious.  :)

see recipe for spinach and lemon soup with orzo