Hey hey! Macy here, the photographer here at LIY! The kitchen has always been my favorite place to be. It’s my favorite place to get creative with new recipes and unwind. When we have company over we always end up conversing around the kitchen island picking at something I’ve whipped up, usually a charcuterie board of some sort. I never take for granted that I get to prepare delicious food for the people I love. I actually think that may be my love language. But if I’m being honest since having two little ones it has caused me more stress too. With a three year old and almost one year old I am constantly in the kitchen. There’s breakfast, snack, lunch, another snack and then dinner. Phew! That’s a lot of dishes! There’s nothing more exhausting than having to cook a full meal for four people after a long day of mom-ing…and then having to clean it all up. All while having two kiddos at your feet the entire time! Oh the joys of motherhood! When I discovered this 10-in-1 Always Pan 2.0 I knew I had to have it. Less cookware means less clean up. I’m in. Not only is this Always Pan 2.0 super versatile, it’s also extremely lightweight making it so much easier to clean up compared to other pans I’ve used. And now it’s oven safe as well! From steaming vegetables to baking chicken, I’ve made full meals using this one pan alone. A mothers dream if you ask me!
The Always Pan 2.0 is oven safe up to 450 degrees! The domed lid made for plenty of space to roast chicken breasts.
Speaking of convenience, these crunch wraps are a staple in our home because of how simple and delicious they are! I make them almost weekly, changing up the ingredients often. In the fall/winter I often use ground venison that my husband has harvested for us. We have made our own venison chorizo too which is definitely a favorite in these wraps. Our home-raised chicken is also popular, both ground and shredded. Some common vegetables I use in the summer are onions and peppers because we usually have an abundance from our garden. During the winter months I like to mix it up with spinach and avocado. You really can’t go wrong with these!
Chicken Crunch Wrap
-
4
Chicken Breasts -
1 Pint
Chicken Broth -
1-2
tsp
Garlic Salt -
1-2
tsp
Lawrys Salt -
1
Bell Pepper -
1/2
Onion -
4
Burrito Style Tortillas - Shredded Cheese
- Ranch Dressing
-
Preheat oven to 375 degrees.
-
Pour chicken broth over chicken breasts in Always Pan.
-
Add both garlic salt + Lawrys.
-
Bake covered for about 30 minutes until cooked through.
-
Place tortilla on cutting board and cut 1/2 the way up the tortilla (see images below).
-
In one quadrant spread ranch, the next the cooked chicken, then the peppers and onions, and lastly the shredded cheese.
-
Fold tortilla one quadrant at a time (see images below).
-
Lightly oil Always Pan and place tortilla in pan over low to medium heat until golden brown then flip. About 2-3 minutes on each side.
-
Serve with salsa or extra ranch and enjoy!
Steamed Brussel Sprouts
-
12oz
Frozen Brussel Sprouts - Garlic Salt to taste
-
Drizzle
Olive Oil
-
Add a small amount of water to Always Pan. Just enough to touch the bottom of steamer basket.
-
Add Brussel sprouts and steam on medium heat until cooked. About 20 minutes
Smashed Potatoes
-
24 oz
Bite Size Yellow Potatoes - Olive Oil
- Garlic Salt to taste
-
Fill Always Pan with water and bring to boil.
-
Place potatoes in steamer and add to boiling water.
-
Boil for 15 minutes or until tender.
-
Remove potatoes from pan, using the steamer as a colander.
-
Using a meat tenderizer, smash each potato until flat.
-
Drizzle potatoes with olive oil.
-
Add garlic salt to taste.
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