Chicken Teriyaki Sandwiches, Sweet n Smoky Wraps, Pork Stir Fry

This time, first up we have Grilled Chicken Teriyaki Sandwiches
Ingredients:
Sesame-Ginger Mayonnaise
1/3 cup mayonnaise
2 tsp teriyaki baste and glaze
2 tsp finely chopped green onions
1 tsp honey
1 tsp sesame seed, toasted
1 tsp grated fresh gingerroot
Sandwiches
4 boneless skinless chicken breast halves
4 tsp teriyaki baste and glaze
4 sesame-topped kaiser rolls, split
1 (8 oz) can pineapple slices, well drained
4 leaves green leaf lettuce
2 tsp chopped green onions (if desired)

Directions:

1. Heat grill.  In small bowl, combine all sesame-ginger mayonnaise ingredients; blend well.  Set aside or refrigerate until ready to use.
2. Place 1 chicken breast, boned side up (underside in pkg), between 2 pieces of wax paper.  Working from center, gently pound chicken with flat side of meat mallet or rolling pin until 1/2 inch thick; remove wrap.  Repeat with remaining chicken breast halves.  Brush flattened chicken and pineapple slices on both sides with about 2 teaspoons of the teriyaki baste and glaze.  Refrigerate until ready to use.
3. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.  Cook 8 to 10  minutes or until chicken is fork tender and juices run clear, turning once and brushing with remaining 2 teaspoons teriyaki baste and glaze.  To toast rolls, place cut side down on grill during last 1 to 2 minutes of cooking time.  Place pineapple slices on grill; cook 1 minute, turning once.
4. Spread half of sesame-ginger mayo evenly onto bottom halves of rolls.  Top with lettuce, chicken, pineapple and green onions (optional).  Spread remaining half of mayo on top halves of rolls, and cover sandwiches.

What says the House of WE?

• Mike and I LOVED it.  It was a restaurant quality chicken sandwich, and the mayo rocked.  It was light tasting and delicious!  Elaine wouldn't even try it (go figure), but Warren did.  He claims to have liked it, although he only ate about a 1/4 of a sandwich.
• We'll for sure make this one again.  It was relatively easy and tasted delicious.  We regularly use light mayo here, and the sauce tasted just fine.
• To quickly toast sesame seeds, place seeds in a skillet over medium high heat for about 3 minutes.  Flip them in the pan while they toast.  You know, that chef-type flip using the handle of the pan.

-----------------------------------------------------------------------------------------------------------------------
Next up, Sweet n Smoky Chicken Wraps
Ingredients:
1/2 cup mayonnaise or salad dressing
1/4 cup finely chopped seedless cucumber
1 1/2 to 3 1/2 tsp Spanish smoked sweet paprika
1/2 tsp freshly cracked black pepper
2 tbsp honey
2 tsp olive oil
1 1/2 lb chicken breasts cut into strips
1 cup thick salsa
1 pkg flour burritos, 8 inch (8 tortillas)
8 leaves Bibb lettuce

Directions:

1. In small bowl, mix mayo, cucumber, 1/2 tsp paprika, pepper and 1 tbsp of honey.  Cover and refrigerate.
2. Heat a 10 inch skillet over medium-high heat; add oil and heat until hot.  Add chicken; cook 5 to 8 minutes stirring frequently, until no longer pink in the center.  Stir in salsa, 1 tsp paprika, and remaining tablespoon honey.  Reduce heat to medium-low; simmer uncovered for 5 minutes, stirring occasionally.  For more paprika flavor, stir in up to 2 additional teaspoons paprika.
3. Heat tortillas as directed on package.  Spread about 1 tbsp mayo mixture on each warm tortilla.  Top each with 1 lettuce leaf and scant 1/2 cup chicken mixture.  Fold bottom of each tortilla up over chicken mixture; roll sides in toward center.

What says the House of WE?

• Of course, I did some things different.  Our bibb lettuce was gross, so I used green leaf.  I also added shredded cheese to the wrap because COME ON, all wraps have cheese in them.
• We liked them!  A better lunch option than dinner - very light in taste.  My sister Jackie was here, and she too approved.  Warren ate a whole wrap - half first and then shared mine.  Elaine liked the tortilla.  Freak.

------------------------------------------------------------------------------------------------------------------
And finally, Asian Style Pork Stir Fry
Ingredients:
4 tbsp soy sauce
4 tbsp honey
2 tbsp minced peeled ginger root
1/2 tsp crushed red pepper
1 12oz pork tenderloin, fat trimmed, halved lengthwise

1 pound green beans, trimmed
1 cup sliced carrots (if desired)
1 cup sliced fresh mushrooms (if desired)

1/4 cup orange juice
1 tsp rice vinegar
1 tsp cornstarch
2 tsp peanut oil
1 tsp grated orange peel
2 garlic cloves, minced

Directions:

1. Mix first four ingredients in 13x9x2 glass baking dish.  Add pork tenderloin halved and turn to coat.  Cover and let stand at room temperature one hour or refrigerate up to four hours.
2. Cook beans in large pot of boiling salted water until just crisp-tender.  Drain.
3. Heat large nonstick skillet over medium heat.  Add pork, reserving marinade in dish.  Cook until pork is deep brown and thermometer inserted into center of pork registers 155 degrees, turning often, about 9 minutes.
4. Transfer pork to platter; let stand 10 minutes.  Cut pork into 1/2 inch thick slices.  Wipe skillet clean.
5. Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl.  Heat oil in same skillet over high heat.  Add green beans and saute until beginning to brown, about 2 minutes.
6. Add orange peel, garlic, pork slices and orange juice mixture.  Stir until sauce boils, thickens slightly, and coats bean-pork mixture, about 1 minute.  Season with salt and pepper.  Transfer to  bowl and serve.

What says the House of WE?

• I used pork tenderloin cutlets instead of pork tenderloin.  And I did use the carrots and mushrooms.  We served it with jasmine rice.
• Mike and I liked it.  It was different and good, and a great use of pork (which I have a hard time finding recipes I like for pork).  The oj, soy, ginger and honey make for a great flavor combo.  The kids ate the pork and rice separately, but they too liked it.
• We will definitely make it again!