Tony’s stirfry and BSI recipe!

I had to work an hour late today.  I texted Tony to tell him I was on my way home, and he said “what do you want for dinner?”  I told him I had stirfry on the menu, and I walked in the door to this deliciousness!

I was going to use tofu, but steak was good too!

I was going to use tofu, but steak was good too!

So Andrea is the hostess of this weeks Blogger Secret Ingredient Recipe Contest – the ingredient this week is Ginger!

When I explained my recipe to Tony and Hannah I think they both threw up in their mouth just a little bit.  Don’t worry!  I am taking it to work tomorrow to subject my co-workers to this amazing combination!

I don’t know what it is about ginger, but it kind of sticks to the back of my throat a bit.  My neighbor brought back ginger beer from his vacation over the summer, and I have that same feeling when I ate my dish.  I should say that I don’t think I have EVER done anything with ginger other than to shave some in stirfry!

Here are the ingredients I used:


Here’s how it looks before its “dressed!”


All dressed:


All wrapped up!


Grilled Chicken Wraps with Creamy Citrus Ginger Dressing


  • 2/3 cup fat free evaporated milk
  • 5 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1 packet Splenda
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper

Place evaporated milk, lemon juice, oil, splenda, ginger and salt and pepper in a small bowl.  Mix well.  (can be stored in a jar in the fridge too!)


  • 4 cups mixed salad greens
  • 3 cups chopped chicken breast
  • 1 cup broccoli slaw
  • 1/2 cup dried cranberries
  • 1/4 cup slivered almonds
  • low carb tortillas

Combine salad greens, chicken, broccoli slaw, dried cranberries and almonds in a small bowl.  Add 2/3 cup of the  dressing and toss well.  Place 3/4 cup mixture on each tortilla and wrap tightly.

Check out Andrea’s site to see what everyone else is cooking up – the deadline to submit your ginger recipe is Sunday night.


I love the new layout of WordPress!  I think its a lot more user friendly for someone like me who isn’t that technical!

Cannot believe tomorrow is Friday again already!  I have to be at work EARLY so it may be a late breakfast post tomorrow.   See you then!

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  • Sharon
    December 5, 2008 at 3:44 am Wow, great recipe Biz! Delicious!
  • Christina
    December 5, 2008 at 4:27 am I'm excited about this week's BSI! I think it'll be my first entry, plus it works out well b/c I still have ginger root from when I made those ginger ribs.
  • Mel
    December 5, 2008 at 4:40 am Your entry looks really good, I wouldn't have thought to make a salad including ginger.
  • Vicki
    December 5, 2008 at 5:23 am The stirfry looks yummy, so do the wraps. I love wraps and those look really easy to make. I might give the recipe a try. If I do, I'll let you know how I (we) like them.
  • coco
    December 5, 2008 at 12:12 pm great stir fry (soooo juicy) and great BSI submission! I'm in love with ginger lately. :)
  • VeggieGirl
    December 5, 2008 at 2:08 pm Great stir-fry and BSI salad!! Happy Friday!! :-)
  • Mariposa
    December 5, 2008 at 2:11 pm i love the wrap! it looks delish! i made a stirfry the other night too!!! : )
  • ksgoodeats
    December 5, 2008 at 3:07 pm Great recipe!! That wrap looks amazing!
  • Andrea [bella eats]
    December 5, 2008 at 3:46 pm Great recipe, Biz! Thanks for letting me know you posted it...no need to email, I've got you down! :)
  • Cassie
    December 5, 2008 at 4:05 pm I am one of the at-work guinea pigs...and this wrap WAS delicious! The perfect blend of sweet, tangy, and spicy, and the chicken was tender and juicy...great job, Biz!
  • Meghann
    December 5, 2008 at 5:01 pm Great Recipe! Those tacos look amazing!
  • B_Healthy
    December 5, 2008 at 7:55 pm that looks absolutely delicious!!!
  • Greg Warwick
    December 7, 2008 at 12:17 am When you'd like some tasty Ginger Beer to go with your dish, try Fentimans Botanically Brewed. It's made over 7 days starting by fermenting bruised ginger with sugar and yeast, then additional botanicals and water is added to bring the alcohol down below 1/2% so that it can be sold as a soda. The result is an amazing aroma and layers of flavour that you just can't get without this lengthy process. It's great all alone or as an ingredient for a Dark & Stormy, Moscow Mule or other mixed drink to complement your stir fry, salad wrap or other ginger inspired dish. Cheers!