Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Recipe: Kawasaki Chicken Lettuce Wraps #GlutenFree #Sriracha

Light, healthy,and absolutely delicious -- our Kawasaki Chicken Lettuce wraps were inspired by a sushi specialty at one of our favorite (now defunct) Japanese restaurants in Carmel, CA.  The Kawasaki roll featured a tempura fried prawn with sushi rice, fresh avocado and spicy mayo, wrapped in a butter lettuce leaf.  

Our version features a crispy, oven baked chicken strip with an almond meal crust -- lots of protein, no gluten.  It's become a family favorite that we've enjoyed weekly over the summer.  We serve it up taco-bar style:  all the components plated separately so everyone can build their own to their liking.

Kawasaki Chicken Lettuce Wraps

  • 1 pound boneless, skinless chicken breast cut into 1/2" strips (approx. 16)
  • 1/4 cup mayonnaise
  • 1/2 Tablespoon sriracha
  • 1  1/4 cups almond meal
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • a few cranks of freshly ground pepper
  • 3 Tablespoons grated Parmesan cheese
  • 2 Tablespoons olive oil
  • 2 ripe avocados, peeled and sliced
  • 2 green onions (scallions), green ends sliced into thin strips
  • 2 heads butter lettuce, leaves separated, washed and dried
  • Sriracha mayo (store bought, or made by mixing mayonnaise and sriracha sauce to your liking)
  • White rice, cooked

Step 1:  In a medium bowl, toss chicken breast strips with mayonnaise and sriracha to coat.  Refrigerate for 30 minutes to marinate.

Step 2:  In a medium shallow bowl or plate, mix together the almond meal, kosher salt, garlic powder, pepper and Parmesan.

Step 3:  Preheat oven to 375° F.  Coat the bottom of a baking sheet with olive oil.

Step 4:  Dredge each marinated chicken strip in the almond meal mixture.  Place on the oiled baking sheet.  

Step 5:  Bake on middle rack of oven for 15 minutes.  Flip chicken pieces over, then bake for an additional 15 minutes, until golden and crispy.

Step 6:  While chicken is baking, assemble a platter with the remaining ingredients.  

To assemble:  Take a butter lettuce leaf and add some sticky white rice.  Top with a chicken strip, avocado slice, piece of green onion, and sriracha mayo.  Eat like a taco.  Enjoy!

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