The night before last, my friend Brooke (I don't know how to do that cool linky loo thing, or I would link you to her FABULOUS blog) and I were judges for the young women as they competed in an Iron Chef competition.
There they sat, at least 20 sweet young women, eager and anxious for our critique of their creations. It was a bit odd having so many people watch every bite you take, trying to read your face for some sort of approval. I was doing my best to maintain my composure and eat like a lady, but Brooke kept giggling. Which started me giggling. I assumed eating in front of everyone made her as nervous as it made me, but then she leaned over and whispered to me "I think they chose us to be the judges because we are the only women in the ward who like to eat!".
Sadly, I think she's right. After all we do live in this Utopia that is Draper, where workouts, dress sizes and boob jobs consume many a conversation. Gratefully, Brooke is another foodie like me, and therefore appreciates a good meal every hour or so. But I do agree with her theory....after all, we both DID get invited to the same place for Sunday dinner. Word must be out.
Anyway, the secret ingredient for the Iron Chef competition was peanut butter. The YW made a chicken peanut sate with noodles and some sort of oreo, peanut butter and marshmallow concoction. There was also some sort of peanut butter goo, I mean soup. Pretty decent results for inexperienced cooks.
But the whole peanut butter thing got me craving thai food. I don't have many thai recipes, but this is what we had for dinner last night and it was delish. Enjoy!
Thai Chicken Wraps
3-4 cooked, shredded chicken breasts
1 cup chopped, seeded, peeled cucumber
3/4 c. julienne carrots or red bell peppers
1/3 c. roasted peanuts
3 T. sugar
2 T. minced peeled fresh ginger
6 T. fresh lime juice
2 T. soy sauce
1/2 t. salt
1/2 t. pepper
2 garlic cloves, crushed
1/2 c. creamy peanut butter
4 T. water
6 T. fresh chopped cilantro
Large flour tortillas (Tortilla Land Fresh tortillas from Costco are best)
Chopped Romaine Lettuce
Combine chicken, cucumber, carrots/peppers, and peanuts in a bowl. Set aside. Place sugar and the next six ingredients (sugar through garlic) in a blender and process until smooth. Add peanut butter and water; process until smooth. Add peanut butter mixture to chicken mixture, stir well. Add cilantro and toss. Wrap in warm tortillas with lettuce and cooked rice.