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PEANUT CHICKEN WRAP RECIPE These easy, chicken wraps with peanut sauce are such an simple and healthy lunch recipe, but they’re delicious any time of day. Soft flour tortillas are filled with seasoned chicken, crunchy coleslaw and peanuts with a slightly spicy, homemade sauce. Feel free to swap store bought sauce to make them even easier. Makes 6 chicken wraps. WHY I LOVE THESE ASIAN CHICKEN WRAPS A few years ago, I was working at this restaurant in Green Bay and they added these amazing Asian chicken wraps to their menu. They had a delicious peanut-y sauce that was just spicy enough to burn a little. And they’re loaded with cilantro, which means I automatically love them. I ate them everyday for lunch when I worked and I would sometimes get one to go before I left at night. It turns out that they don’t even have it on their menu anymore anyway, but, thankfully, they’re super easy to make at home so I can have them whenever I want now. ⇆ Make the peanut sauce This step is optional. I’v

INGREDIENTS ¼ kg pork shoulder (kasim), sliced 2 sachets 8g maggi 2 tbsp all purpose flour 1 cup vegetable oil 2 cloves garlic, minced 1 pc small red onion, large diced ¼ cup pineapple chunks, drained ½ pc small red bell pepper, large diced ½ pc green bell pepper, large diced 2 tbsp vinegar 2 tbsp sugar ½ cup water 2 tbsp banana catsup 1 tbsp cornstarch, dissolved in 2 tbsp water ⇆ Step 1 Season pork with ½ , coat with flour and fry in oil. Remove and set aside. Step 2 Remove oil from the pan leaving 2 tbsp and sauté garlic, pineapple and bell peppers. Add vinegar, sugar, water and banana catsup. Season with remaining 1 ½ sachets of . Stir in cornstarch and water mixture to thicken sauce. Step 3 Add pork and cook for another minute. Transfer into a serving plate and serve.

This isn’t the crisp-skinned, high-heat roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more similar to rotisserie chicken—except (bonus!) it gets slathered in the funky-spicy-sweet gochujang. And while the meat might be the star of the show, don't discount those buttery-soft, nearly-confited potatoes, which cook gently in the chicken fat. Makes you wonder why you haven't  always  been roasting long-cooking vegetables—carrots, cauliflower, turnips (?!), winter squash, fennel—under the bird for a built-in side, huh? ingredients 1 3½–4-lb. whole chicken 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more Freshly ground black pepper 5 Tbsp. gochujang (Korean hot pepper paste) ¼ cup plus 2 Tbsp. extra-virgin olive oil 2 heads of garlic 1 ½" piece fresh ginger 1½ lb. baby Yukon Gold potatoes (about 1½" in diameter) 5 scallions 2 limes 2 tsp. honey Steps 1. Place a rack in middle of ov

Baked apple slices recipe with fresh apple slices, baked with sugar, maple syrup, and cinnamon. No time to make an  apple pie ? No desire for a crust? You can get your apple pie fix quickly just with baked apple slices! My parents have three apple trees on which we grow 15 varieties of apples, so we are always looking for quick and easy apple recipes. ⇆ My mother started baking apple slices this way for an everyday dessert a few years ago and it is what we have almost every night during apple season. HOW TO MAKE BAKED APPLE SLICES It’s so easy! All you have to do is toss some slices of peeled and cored apples with cinnamon and sugar and put them in the microwave for few minutes. When the apple slices are cooked through, give them a quick stir with a sprinkle of maple syrup. We did struggle with what to call it. Mom wanted, “apple pie without the crust”, but we nixed that. “Apple pie filling” didn’t go over very well either. “Baked apple slices” is as near as we can come, even though th