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I’m married to a sandwich lovin’ man.

I think Brad would take a sandwich over a filet any day. He makes for a cheap date.

And he is pretty easy to please at dinner time. Thanks be for that.

About a year ago, I stumbled on to a recipe for homemade wraps that were featured in some magazine- I’m guessing Real Simple, but I don’t really know.

And since then, these wraps have made it in to our regular dinnertime repertoire. The original sandwich was a Greek steak number that made me want to dance the Watusi.

But I’m pretty sure anything would knock my socks off when wrapped up in these warm, soft, comforting delights…

This week I made some grilled chicken, but a veggie wrap, cold cuts, a breakfast sandwich, etc would all be knock-you-off-your-feet good.

The downside of this recipe?

You have to use yeast.

Guh.

Yeast intimidates me.

But I am bigger and stronger and sometimes a wee bit smarter than yeast, so I took the challenge on head-on.

Get out your mixin’ bowl with a dough hook.

Into your mixing bowl, combine 1 t. of sugar and 1 package of yeast.

Then, add in 1 1/2 cups of warm water.

This part always makes me nervous. The water should be warm enough that it activates the yeast, but not so hot that it kills they yeast.

Yeast- you are my arch nemesis!

I figure a little warmer than how warm you would make a baby’s bottle works for me.

You’ll know you got the water temperature right after you stir it all together and let the mixture sit for 5 minutes or so.

After 5 minutes, you should have a little frothiness.

This means the yeast is “activated” i.e. it is ready to do work for ya.

Turn on your mixer, and slowly incorporate 3 1/2 cups of flour.

And 1 t. of salt.

Mixin’, mixin’, mixin’.

Until the dough hook causes the dough to pull away from the sides of the bowl in a ball.

Once you get to this point, turn off your mixer.

If you don’t have a mixer with a dough hook, you can use a spoon and a bowl to mix it all together.

Once it is all combined, turn out your dough onto a floured surface and start kneading.

Even if you used a mixer, dump your dough out onto a floured surface and start kneading.

This should be a very soft dough.

Knead the dough by hand for about 5 minutes. If it is sticky and you are having an issue with dough sticking to your hands, simply add a little more flour.

Place a teaspoon of olive oil into a bowl, and plop your dough in there.

Cover it with plastic wrap, and place the bowl in a warm spot.

Leave it alone for an hour.

After an hour, divide your dough (using a sharp knife or kitchen scissors) into 8 pieces.

Roll those suckers to about 1/4 in. thick.

I make mine a bit oblong so that two fit nicely on my round pizza stone.

If you are using a rectangle sheet pan, you can make your wraps more circular.

Preheat your oven to 500 degrees. If you happen to have a pizza stone, pop it into the oven to preheat as well. If you don’t have a pizza stone, go buy one immediately.

Or just get out a large sheet pan.

Once the stone is preheated and your wraps are all rolled out, throw two of them onto your stone or pan, and close them into the oven for 3 minutes.

After 3 minutes, the tops will look like this- it shouldn’t look like much has happened.

Use tongs or an oven-mitted hand to flip these guys over.

This is what the bottom side should look like- not too different from the top side.

Perhaps there will be a slight browning, but that is ok.

The key is to keep these guys very pliable.

Because, well, a crunchy wrap is hard to actually wrap.

Put them back into the oven for another 3 minutes.

Remove the wraps and set them on a plate to cool a bit.

Repeat until you have all of your wraps cooked up, then top them with whatever goodness you have planned.

I used spice-rubbed grilled chicken, some colby jack cheese, banana peppers, spinach, tomato, and mayo.

Um. Yum.

Wrap it up, and serve it with some roasted or grilled veggies. I just threw my asparagus in the 500 degree oven coated in oil, salt, and pepper for about 7 minutes while I was finishing up with the wraps.

I also made a super simple fruit salad made of mango and kiwi.

Can I just tell you how much I love the fact that we can get delicious ripe mango in our Ohio grocery stores right now?

They taste like vacation.

I store the left over wraps in plastic wrap in the fridge.

Perfection.

Yesterday, I woke up to a basement with water leaking in due to a massive thunderstorm. Then, I drove to a meeting downtown and my check engine light came on. Then, I drove back to the office from the downtown meeting and was stuck in completely stopped traffic for 2+ hours (having just drank a large water bottle and being pregnant- this was a very uncomfortable 2 hours).

Last night, the tornado sirens went off at 1:45 am, and I woke up the pups and my husband to hunker down in the basement for safety. Before we made it to the basement, the sirens turned off and the worst of the storm was over.

So. I say all that to say this. Today has got to be a better day!

Hope you all are doing well, staying dry, and loving on those around you.

Happy Hump Day.

XO,

Leah

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OK, People.

I am about to change your life.

I am going to be like Bob and Jillian to the folks on Biggest Loser.

I am going to be like Jack LeLane to the juicing world.

I am going to be like Mark Zuckerberg to the world of social networking.

I am going to introduce you to Cilantro Chutney.

I have no clue how I only discovered this delightful delectable deliciousness over the past weekend.

I am angered at the unjustness of the world that Cilantro Chutney has been withheld from me until now.

And I am forever grateful to my dear Dr. Sister for introducing me to it.

Are you ready for it?

OK, here we go.

The chutney recipe actually comes from my sisters boyfriend’s momma. And for the rest of my life, I shall owe her a huge debt of gratitude.

To make the chutney, combine the following in a food processor:

1 1/2 c. chopped cilantro
2 T. lemon juice
1/2 onion, chopped
1/8 t. salt
1/2 t. sugar
1/2 c. grated unsweetened coconut- you must find the unsweetened kind, it is in the baking aisle usually near the chocolate chips
1 jalapeno, chopped
2 T. water

And, there you have it.

Thank you, and goodnight.

I kid, I kid.

I’ll tell you how I have been enjoying this yummy, spicy, sweet, savory treat.

Idea #1:

Get a container of this:

Dump it into a bowl with a couple of huge tablespoons of the chutney.

Stir it up.

Pretty!

Store it in the same container it came in- yay for recycling.

Slather some of that on toasted goodness.

Or on a turkey sandwich.

Or on a Triscuit.

Yep, that is Gooooooooooood.

Slap a label on it so you can find it easily time and time again.

I promise you…

This will not last long in your fridge.

Idea #2

An easy chip dip

Get a container of this stuff:

Toss a little (1/2 c.) in a bowl and top with a heaping tablespoon of the chutney.

Mix it up.

Then, take a corn chip and dip it!

Or, use my husbands favorite chip to dip… the BBQ chip!

This combo is especially tasty because the spiciness of the BBQ chip pairs perfectly with the bright cilantro and sweeter coconut flavor of the chutney.

Of you can use the old standby for dipping… the pretzel!

Idea #3:

Use it to make a yummer yummer in my tummer dinner.

Fry some bacon (6 pieces for dinner for 2 plus a portion for leftovers).

Hello, Lover.

Drain that pan of the bacon fat.

Slice half of an onion. I used red, but you can use whatever you’ve got!

Drop that in your hot pan to caramelize and cook.

Put some chicken breasts or chicken tenders on a plate.

I had left chicken defrosting in the fridge all day, and it was not close at all to being 100% defrosted when I was ready to use it.

So, I cheat the defrosting process along by chopping the chicken into bite sized chunks.

Within minutes, the chicken is thawed.

Perfect!

Sprinkle on some seasoned salt and lemon pepper (there is lemon juice in the chutney, and the lemon pepper chicken pairs great with that!).

Mix it up.

Rub the seasonings in.

Toss that chicken into the same pan that had cooked your bacon, then onions.

Make sure you have washed your hands thoroughly after handling all of that raw chicken.

Cook that chicken through.

If you use the pre-sliced chunks o’ chicken, they will cook pretty quickly. 3-5 minutes, and they are done.

Right before pulling the chicken off of the heat, I added in a few dashes of worcestershire and hot sauce.

Lets wrap it up.

Grap a wrap or tortilla (or bread or bun or whatever you have on hand).

Put down a sprinkle of cheese and then top that with your hot chicken.

Grab your sour cream/chutney sauce.

I actually added another tablespoon of the chutney to make the flavors even more pronounced.

Slather some of that on your sandwich.

Top with some of your caramelized onions.

And some crumbled bacon.

I happened to have a perfectly ripe avocado, so I threw it on too!

Wrap it up!

I served it with green beans from a can.

CONFESSION: green beans from a can are my secret vegetable pleasure… although, I’m pretty sure there isn’t a whole lot of nutritional value left in them when they turn that canned shade of green.

And I also made a simple spinach salad with fried goat cheese rounds on top… that recipe is coming tomorrow!

I am telling you.

I know cilantro is not for everyone. However, if you are like me and love the stuff… you cannot live one more day without cilantro chutney in your life.

For if you do, you will certainly look back with regret on all of the time lost living without the chutney.

I’m not even exaggerating.

Really.

I’m not.

Believe me?

Good.

Happy Hump Day Peeps,

Leah

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