Crockpot Teriyaki Chicken Lettuce Wraps

I have your new favorite dinner recipe, right here!

There's no oven involved (but we do get to break out our slow cookers!), every bite is packed with flavor and texture, and this recipe is so super simple! It's a win/win/win.

These Crockpot Teriyaki Chicken Lettuce Wraps are bursting with sweet. sour, and spicy Asian flavors. It's like drippy teriyaki chicken meets fresh and crunchy spring rolls, all tucked together in a piece of fresh, tender bib lettuce. They are light yet satisfying - a perfect summer meal or appetizer! Let's walk through it all...

It all starts with the most unbelievable teriyaki chicken, which we whip up with very little thought thanks to our Crockpots. It starts with chicken breasts and chopped onions layered in the bottom of the pot, doused in an amazing teriyaki marinade. The marinade is quite simple and packed with tasty ingredients you probably already have on hand - teriyaki sauce, soy sauce, sweet chili sauce, lime juice, garlic and ginger. After 4 to 5 hours cooking on high, we simply shred up the chicken, thicken the sauce with a bit of cornstarch, and pile it high on our wraps!

Besides the lettuce, I love adding a handful of vermicelli rice noodles to each leaf of lettuce. The rice noodles soak up the glorious sauce from the chicken and give the whole dish a little more oomph. To finish up, we just need a few simple fixin's. I'm partial to cilantro leaves, sesame seeds, and a squirt or two of sriracha.

Now, this dish...sure, it's a little messy. Your fingers are going to get sticky and you may get teriyaki sauce all over your face. But trust me - for a dish this delicious, it's worth it!

Sweet Chili Chicken Salad with Peanut Dressing

Sweet, spicy, crunchy salad alert! This salad is so super tasty, you can almost forget that it's a salad. Which is, quite frankly, the best way to eat a salad. 

My Sweet Chili Chicken Salad with Peanut Dressing is packed with so many flavors and textures that are ta-dieee for! I'm sure I've mentioned once or twice before that my favorite type of salad is one in which there is very little lettuce. That's why. although this recipe starts with a bed of mixed greens, it's the extra accoutrement that separate it from the rest!

Let's talk about the veggies quick. Lots of good ones, including cucumber, carrots, red bell pepper, scallions and sprouts. Big crunch factor, and each one will hold up well to our addicting-ly thick and creamy peanut dressing. This dressing is so simple to make and a little goes a long way. It's just creamy peanut butter mixed with soy sauce, lime juice, a pinch of red pepper flakes plus some water to thin it out. I give it a quick zap in the microwave to make sure it's totally combined and perfectly pourable.

This salad, however, is nothing without this sticky, spicy and sweet chicken. I used a very similar method to the chicken in this super popular ramen recipe. The key is to really caramelize the chicken, which marinates for just a few minutes in a sweet chili glaze. I start by searing it on the stove in a cast iron skillet for about 5 minutes on each side, then transfer it to the oven to cook through (and brown a bit more). Because we are really cooking the meat, chicken thighs are much preferred as they aren't as prone to drying out as chicken breasts.

You could also cook up the chicken out on your grill, which makes this an all-around summer recipe winner in my book. I hope you enjoy!

Farmer's Market Spaghetti with Garlic Scape Pesto

Have you jumped on the farmer's market bandwagon?

Other than being a spectacular Instagram stop, these markets are the best way to get fresh, affordable, local and in-season fruits and veggies during the year. My favorite way to tackle the farmer's markets in Boston is to go take a slow stroll through each stand; rather than going with a list, I go in and simply choose whatever produce looks the best to me that day.

This recipe for Farmer's Market Spaghetti with Garlic Scape Pesto is the perfect base for any vegetables you fancy! It's fresh and light, yet fulfilling and packed with great flavor. 

My market had giant beautiful zucchinis this week, so I knew I had to come away with a few of those. I also was in love with the bunches of onions, fresh fennel, and big bundles of basil. With basil in hand, pesto was certainly in my near future. To put a fun, fresh spin on an old classic, I grabbed a few garlic scapes--that is, the bud of the flower on a garlic plant. This isn't a particularly common grocery store ingredient, but in late June and early July, farmer's markets are brimming with them! They have a softer garlic flavor and can be used in any way you might use a scallion or fresh herb...so, of course...PESTO!

Along with the pesto, I chop and dice the zucchinis, onions and fennel then saute them in a bit of butter and olive oil. Since the sauce is packed with flavor, I lightly season the veggies with some salt, pepper, and red pepper flakes for a nice kick. A little lemon juice and a generous amount of grated parmesan cheese are the cherry on top of these twirly tasty noodles--don't be shy!

Fourth of July Recipe Round-up!

Can you believe it is almost the Fourth of July?! For me, July 4th is really the official kick-off to summer. We are hot, we are sweaty, and we want to spend long days on the beach or by the pool with a cocktail in hand! Whether you are hosting or heading to a cook-out, spending the day on a boat or a beach, or just want something delicious to eat this weekend, I have rounded up some winning recipes below. Add one, two or a few to your menu! 

Mains

Chicken Caesar Sandwiches with Dill Potato Salad

These delicious sammies are a perfect picnic treat! Grill up some chicken breasts, assemble, and pack your cooler for a (delicious) day in the sun!

Dr. Pepper Pulled Pork Sandwiches with Cole Slaw

When it's too hot to put on the stove, oven, or grill, don't forget about your trusty slow-cooker! Pulled pork is a true crowd pleaser and serves a ton! Let everyone make up their own plates by putting out a spread of seeded buns, coleslaw, pickles, banana peppers, and extra BBQ sauce.

Grilled Salmon with Coconut Lime Rice and Mango Pico

This is a tropical paradise on a plate, and a lighter alternative for your grill. Mangoes are sweet and juicy this time of year - the perfect side dish! Make extra and serve with tortilla chips. 

Salads and Sides

Fresh Corn and Pesto Salad

This is a perennial favorite here on Gas Stove Girl. Sweet summer corn, salty tangy pesto, crunchy peppers and juicy tomatoes - my mouth is watering just thinking about it! Perfect for any outdoor buffet table.

Watermelon, Spinach and Feta Salad

If you've never had watermelon and feta in the same dish, you are missing out! This classy and pretty little salad is as refreshing as it is tasty. Hosting a dinner party al fresco? I have your first course right here!

Creamy White Bean Dip

This is hummus' lesser known but more deliciously creamy older brother. Pack this dip with all the fresh herbs you can get your hands on, serve with homemade foccaccia bread or pita chips, and watch it disappear! 

Spicy Taco Layer Dip

I have a saying that pretty much goes: anything that starts with cream cheese and ends with melted, oozing cheddar cheese is the way to a man's heart. Bring this along to a backyard BBQ, pop it under the broiler for a few minutes, whip up a batch of margaritas and be the real MVP.

Spinach and Artichoke Hummus Dip

Dunk anything and everything you can get your hands on in this dip! Two universally loved dips come together in amazing harmony. Best for those who can't decide between two of their favorite things!

Dessert

Firework Cookies

It does not get any more patriotic than this! Just look at these amazing, beautiful cookies that you can make from scratch! Sure, they make require a bit of prep work, but they are guaranteed to be the biggest hit no matter where you serve 'em.

Lemon Bars

I could eat Lemon Bars all day, every day. They allow us to highlight one of summers best fruits - lemons! Plop a few blueberries or raspberries into the custard for a delightfully patriotic twist on an old classic. Salty shortbread, gooey lemon custard, a lovely dusting of powdered sugar - there's a reason this dessert has stood the test of time!

Pink Lemonade Cupcakes

Pink Lemonade is a quintessential summer beverage, so why not delight children and adults alike by putting this tangy sweet treat into a cupcake?! Precious decorations absolutely required!

A Cocktail, for good measure

Raspberry Gin Fizz

Serve a crowd with this fruit packed, boozy creation! Gin, raspberry liqueur, and champagne get the party started. Fill this pitcher with any delicious fruit you can get your hands on, and drink responsibly!

Roasted Asian Eggplant, Fennel and Garlic Pasta

Pasta makes me happy, happy, BUT THIS PASTA? Well, it's a game changer.

A few times every summer, I've tried to make a habit of going to the Farmer's Market and finding a vegetable or two that I've never cooked with before. A lot of stands will have signs next to most of their produce describing the flavor and some ideas on how to cook it; if not, I strongly recommend you talk to the folks working the stand--they are the most knowledgeable after all!

Last week, I came away from the market with some classics--big giant zucchini, green and golden, as well as blackberries and local onions--as well as some newer veggies. I decided to try these adorable Asian eggplants as well as a fennel bulb! 

I have never much enjoyed traditional eggplant, both in taste and texture, but I liked the IDEA of eggplant. When I saw that Asian eggplants have a softer skin and are milder in flavor compared to regular eggplants, I felt confident that this is what would change my mind on eggplant (when combined with buttery noodles, creamy roasted garlic, and parmesan cheese of course).

As for fennel, I just never really gave it a chance. I don't really love a strong licorice flavor, so I was judging a book by it's cover and simply assuming I wouldn't like fennel. How wrong I was! Golden brown roasted fennel has a wonderful depth of flavor and is sweet and savory--the perfect compliment to this pasta dish.

This is an easy and delicious dinner that is perfect to whip up on a busy work night or to impress guests on the weekend. Roasted garlic and plenty of butter bring everything together. This pasta is filling yet light thanks to lemon juice and plenty of fresh parsley. I'm sure you're going to love it!

Steak and Ramen Salad with Peanut Dressing

HEY HI HOW YA DOIN'?

Want a big bite of this pretty, colorful tasty salad? I would love some. This salad is fresh, filling, and full of bold flavors.

I'm not sure if I've mentioned this before, but I am 100% obsessed with peanut butter. I could eat peanut butter with any meal, any time. One of my current obsessions is fresh spring rolls with spicy peanut dipping sauces. This salad is a bit of a spin on a deconstructed spring roll.

Crispy crunchy romaine lettuce, purple cabbage, cucumbers, edamame, carrots and celery are an essential place to start. Juicy grilled steak gives this salad some oomph. Sesame peanut dressing is the grand finale - creamy with a little bit of tang and spice. This is the dressing to end all dressings. In fact, this salad is so delicious and wholesome, you won't even feel like you're having a salad. Yes, it is THAT satisfying!

OH did I mention that we are going to crumble up a bit of uncooked ramen noodles and sprinkle them on top of the salad? Well, we are. And it's fantastic.

P.S. Sorry about the quality of these photos. I really wanted to share this recipe with you but my good camera's battery was exhausted! These are straight from my iPhone. This meal is worth it though - trust me!

Apple Pie Oatmeal

Let's eat all the apples!

Have you been apple picking this season? I don't care if the internet declares apple picking a "basic" activity--it's fantastically fun and a tradition I am not willing to give up.

At what other time of year can you get 20 pounds of apples for two people and NOT judge yourself?

Besides eating an apple a day for the entire month of October, apple picking gives you the perfect excuse to get cooking with the freshest apples that the season has to offer. A fresh apple is the key to my Apple Pie Oatmeal. Imagine having dessert for breakfast. Well, I am here to make that dream a reality.

I suggest rolled oats or steel cut oats for this dish. They are nutty and rich and pair wonderfully with warm apples, cinnamon, and sweet honey. There is no refined sugar in this oatmeal, making it a deliciously guilt free breakfast you can enjoy all week!

I like to make a big batch of this oatmeal Sunday night, and warm up individual portions every morning. The oatmeal may get thicker the longer it sits in the fridge, but that's nothing a little almond milk can't solve. Simply warm the oatmeal in the microwave with a couple of tablespoons of almond milk until your desired consistency is reached.

May I recommend an extra apple slice or two, chopped pecans, an extra sprinkle of cinnamon and a dollop of vanilla yogurt for serving? Enjoy!

Lemon Garlic Pasta with Shrimp, Kale, and Goat Cheese

HI HI HI HI!!!

Make this pasta.

OK, bye.

JUST KIDDING.

On a serious note, I want to tell you a little story about this pasta. I got home a little later than usual but I still wanted a hearty, delicious homemade dinner. I didn't succumb to the take out menu, and I am so glad I had that willpower. This meal came together in less than 30 minutes, but I was hungry. Ravenous. I needed food in my belly. I took a bite of this pasta right out of the serving bowl and after that first bite, well. I knew I had to share this with you. I needed to wait just a few minutes longer, snap a few (really unremarkable) photos, and let everyone on the interwebs know what an amazing dish this is.

In the end, it's a happy story. I had two big servings of this pasta, I'm not hungry anymore, and now, just below, you hold this recipe in your hands.

This dish, despite being a pasta recipe, is delightfully light and fresh. It is hearty and flavorful. It starts with a pasta of your choice--I'd recommend a whole wheat or Trader Joe's Brown Rice and Quinoa pasta for gluten free. Pasta = happiness, as we all know, so this is a good place to start. Save a bit of the pasta cooking water too, it will come in handy later when we make our sauce. Then, there is chopped kale, sauteed in a bit of olive oil with two generous cloves of minced garlic. Lovin' ya. Big, juicy shrimps are sauteed until golden brown and gorgeous.

The fun part about this pasta is that we are making a no-cook sauce. In a big serving bowl, we are whisking together the juice of 2 lemons and about 1/3 cup of olive oil with a big handful of grated parmesan cheese and lots of black pepper. SERIOUSLY, that's it. Pasta, kale, and shrimp all get a big toss in this lemon sauce along with that pasta water, creating a nice, slurp-able sauce.

OH wait. You thought that was it? That description there was perfect and you're ready to dig in? That's fine, but wait. There's more more more. And you don't want to miss this. GOAT CHEESE. Yes, yes. Crumbled on top of each bowl while the pasta is still hot. And it's going to melt, and become creamy, and dreamy, and you will finally understand what love is.

Here's what you need for Lemon Garlic Pasta with Shrimp, Kale, and Goat Cheese* (Print Recipe!)

1 pound pasta of choice
1 bunch kale, chopped fine
2 cloves garlic, minced
3/4 pounds shrimp, peeled and deveined (fresh or frozen & thawed is fine!)
2 lemons, juiced
1/3 cup olive oil, plus more for sauteeing
1/4 cup grated parmesan cheese
salt and lots of pepper to taste
4 ounces goat cheese, crumbled

Here's what you do

Prepare pasta according to package directions. Reserve a cup of the pasta cooking water (you may not need all of it, but better safe than sorry).

While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the kale and garlic. Season with salt and pepper and cook until the kale is wilted and tender, about 5 to 7 minutes. Be sure to stir occasionally so as not to burn the garlic.

Push the kale to the side of the skillet and add a bit more olive oil to the pan. Add the shrimp and cook 3 to 4 minutes on each side until it is pale pink in color and slightly browned on the edges.

In a large serving bowl, whisk together the lemon juice, olive oil and parmesan cheese with a generous pinch of black pepper. Add the hot pasta and toss to coat. Gently fold in the shrimp and kale mixture and drizzle in a bit of the reserved pasta water. I used about 1/4 cup, just to loosen the sauce a bit. Season to taste.

Finally, spoon the warm pasta into bowls and top with crumbled goat cheese. Each person should lightly stir the goat cheese into the pasta to create a nice, creamy finish. Enjoy immediately.



*Gas Stove Girl Original Recipe