If you know Ricky and I even a little bit, you know we entertain A LOT . And by a lot I mean one mandatory night every weekend, usually one weeknight and even sometimes the odd Sunday breakfast here and there. We love having friends over, visiting and board gaming the night away. Having a toddler, it also makes it a lot easier on us to have our group come to us than go to them, we can put little P down for her usual 8 p.m. bedtime and continue the fun - no one looses sleep we're not forced to pack up a giant tote of overnight gear for Paisley and everyone has a good time. We are so lucky to have such a great group, that are willing to come to us all the time, so we like to show our appreciation in gifts of great food, and good conversation.
This January has proved to be a bit of a challenge in the food department however, with so many in our group making a change in their lives, all focusing on their own fitness, weight loss and long-term health goals, I didn't feel like our usual pizza, wings and fried food fare would cut it this time around.
Lately I've been making quite a few visits to The Chopped Leaf. In an effort to avoid traditional 'fast food', while still contending with a busy self-employed mom schedule it's been just what the doctor ordered. They have so many great menu options all packed with fresh veg, protein like chicken, shrimp and tofu and a new infused water every day - you just can't go wrong. Taking a little inspiration from The Chopped Leaf we prepared a dinner of BBQ Chicken Breast, Rainbow Salad Rolls with peanut sauce and infused waters for our latest get together.
My husband loves to BBQ (yes, even in the winter) and he's always getting gifts of new rubs and sauces to try out so he was happy to shovel off all of the snow from his grill and cook up a bunch of chicken breasts for us. In the morning while Paisley was entertaining herself with her own play kitchen I went to work in mine, painstakingly rolling out 2 dozen rainbow salad rolls for our dinner. I'm not going to lie and tell you this is an easy process but once you get the first couple under your belt, you sort of get a flow of things. Served with a side of zesty asian-style peanut sauce this recipe was a winner and was gobbled up even by the most 'meat and potatoes' members of our group.
Rainbow Salad Rolls
Yield: 2 dozen
- 1 pack of Rice Paper wraps (400g)
- 1 head of iceberg lettuce
- 1/4 head of purple cabbage
- 1 cup of matchstick carrots
- 2 bell peppers (yellow and red for colour)
- 1/2 cucumber
First roughly chop iceberg lettuce, then proceed to cut all other vegetables into a matchstick-like shape for easy layering into the roll.
Soak 1 rice paper sheet in water for 10-20 seconds, let sit while you soak a second paper for the same amount of time, then begin filling and rolling the first roll tucking in the sides halfway through your roll.
Set aside and soak a third sheet of rice paper for 10-20 seconds, while that one rests, add veggies to roll number 2, roll up and set aside. Repeat until all 24 are finished.
For the sauce I love this simple five ingredient peanut hoisin recipe from wander cooks.
Serve with two pitchers of infused water (I did one pineapple and one cucumber but use whatever you have on hand) and voila the perfect healthy games night that will send everyone home feeling great!