This is one of our family’s oldest recipes that we continue to make again and again. We think it originally came from a neighbor in the late 1950’s or early 60’s. Grammy used to make it for the whole family, my mom held up the tradition when I was a kid, and the recipe is still going strong! It’s a total classic in our family. Continue reading
These curry chicken wraps are a total family fave. Every time we make them, people just can’t get enough. They are one of my favorite things to bring on picnics, road trips, or just to eat for dinner! You could definitely have the curry chicken mixture over a bed of greens, but there is something about having these in wrap form that makes me not want to have them any other way.
Curry Chicken Wraps
Adapted from Ina Garten
Makes 6 – 8 wraps
- 3 chicken breasts, (bone in, skin on is optional)
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups mayonnaise
- 1/3 cup dry white wine
- 1/4 cup chutney (recommended: Major Gray’s)
- 3 tablespoons curry powder
- 1 cup medium-diced celery (2 large stalks)
- 1/4 cup chopped scallions, white and green parts (2 scallions)
- 1/4 cup raisins (or golden)
- 1 cup whole roasted, salted cashews, chopped
- 6 Spinach or Sundried Tomato Tortillas (I used the big Mission Brand ones)
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
For the dressing, whisk the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in a large bowl until smooth. If you want a smoother mix, you can put ingredients in a food processor fitted with the steel blade and process.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.
I’m one of those people who can shamelessly polish off about a pound of trail mix in under five minutes. And I’m not picky either…Yes, I like to make sure I’m getting a balanced handful, and I never pick out all of the chocolate before everything else. You’ve gotta plan ahead for the last perfect bite!These cookies make trail mix less complicated. All the goodness of trail mix in one cookie. Totally portable, and perfect for a road trip or camping weekend. And if you are a germ-o-phobe (I’m def not) these are good because a bunch of people aren’t sticking their hands into one bag…
This recipe can be adapted. I almost added butterscotch chips, but wanted to keep it as classic as possible. Peanut butter chips, other nuts, golden raisins, tons of other stuff would work, make your own favorite trail mix into a cookie!
Trail Mix Cookies
adapted from the Joy the Baker Cookbook
makes about 3 dozen cookies
- 2 cups old-fashioned oats
- 1 cup flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla
- 1 1/2 cups M&M chocolate candies
- 1 cup coarsely chopped roasted and salted peanuts
- 3/4 cup raisins
Preheat oven to 350F. Line 2 baking sheets with parchment paper, or spray with nonstick cooking spray. Set aside.
In a medium bowl, whisk together oats, flours, baking powder, baking soda, salt, and cinnamon. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butt and sugars until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating on medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary. Beat in the vanilla until thoroughly incorporated.
Stop the mixer and add the flour mixture all at once. Beat on low speed until just cinforporated. Add the M&M’s, peanuts, and raisins. Remove the bowl from the mixer, and finish incorporating the cookie batter with a spatula.
Roll generous tablespoonfuls into balls and place on prepared baking sheet. Bake for 10-13 minutes or until lightly browned around the edges. Remove from oven and allow to cool on the cookie sheet for 10 minutes before removing to a wire rack to cool.
Cookies will last at room temperature in an airtight container for about 5 days.