Asian Lettuce Wraps

ASIAN LETTUCE WRAPS

4 T. canola oil
4 T. dark sesame oil
4 T. rice vinegar
4 T. soy sauce
4 tsp. Sriracha sauce
4 tsp. grated fresh ginger
4 garlic cloves, minced
4 skinless boneless chicken breasts
1 head Boston lettuce
1/2 c. bean sprouts
1/2 c. diced red onion
1/2 c. grated carrots

Combine 1 T. canola oil, sesame oil, rice vinegar, soy sauce, Sriracha sauce, ginger and garlic in a bowl; stir with a whisk. Set aside 1/2 cup of this sauce mixture. Place the remaining sauce mixture in a zip lock bag. Add the chicken breasts to the bag. Seal and marinate in the refrigerator for 1 hour. Remove the chicken from the bag; discard the marinade. Heat a frying pan over medium-high heat. Put 1 T. canola oil in the pan. Cook the chicken in the pan until done. Let stand 5 minutes then thinly slice. Set out the lettuce, bean sprouts, onion and carrots. Set out the reserved sauce mixture. Let each person make their own lettuce wrap by taking a lettuce leaf and adding what they like.

Excerpt From: Kerrey, Deb. “Amazing Appetizers" available at www.smashwords.com

Spicy Asian Noodles with Chicken

 

Spicy Asian Noodles with Chicken

Ingredients

• 1 T. canola oil
• 1/2 c. chopped green onion
• 1 T. grated peeled fresh ginger
• 2 garlic cloves minced
• 2 c. chopped roasted skinless, boneless chicken breasts
• 1/4 c. chopped fresh cilantro
• 2 T. rice vinegar
• 2 T. hoisin sauce
• 2 tsp. sambal oelek
• 1 pkg. (6.75 oz.) thin rice noodles
• 2 T. chopped dry-roasted peanuts
• 1 T. dark sesame oil
• 3 T. soy sauce

Instructions

• Heat canola oil in a large skillet over medium-high heat.  Add the onion, garlic and ginger.  Cook for 1 minute.  Add the chicken, cilantro, rice vinegar, hoisin sauce, sambal oelek, soy sauce and dark sesame oil.  Keep warm over low heat.
• Cook the noodles according to package directions.  Drain and add to the skillet.  Toss to combine.  Sprinkle with peanuts and serve.

Sugar-free Brownies

 Sugar-free Brownies

1/2 c. chopped semi-sweet or dark chocolate

1 c. vanilla Greek yogurt

1/2 c. Truvia (measures like sugar) sweetener

3/4 c. flour

1/2 c. cocoa powder

1/2 tsp. baking soda

1/2 c. almond milk

Optional: 1 cup chopped walnuts or mini chocolate chips

Preheat the oven to 350 degrees F.  Line an 8” x 8” pan with parchment paper.  Set aside.

Melt the chopped chocolate in a microwave-safe bowl.  Heat it for 20 to 30 seconds at a time and stir until it is melted.  Let it set for 2 minutes to cool then add the yogurt and Truvia.  Whisk until smooth then transfer to a larger bowl.

Add the flour, cocoa powder, and baking soda and mix just until combined.Add the almond milk and mix well.  Fold in the nuts or chocolate chips if using them.

Pour the mixture into the prepared pan and smooth the top.  Bake for 25 to 30 minutes at 350 degrees.  Remove from the oven and let cool in the pan for 10 minutes before placing on a wire rack to cool completely.

                                           

Peach Bars

 

Peach Bars

Ingredients

• 1 c. flour
• 1/2 c. oatmeal
• 1/3 c. packed brown sugar
• 1 tsp. ground cinnamon
• 10 T. unsalted butter cold and cubed
• 1/2 c. chopped pecans
• 1 large egg
• 1/2 c. sugar
• 1 T. flour
• 1/4 tsp. salt
• 2 peaches peeled and chopped (about 1 1/2 cups)

Instructions

• Preheat the oven to 350 degrees. Line the bottom and sides of a 9” square pan with foil. Spray with nonstick spray and set aside.
• In a large bowl, whisk the flour, oatmeal, brown sugar and cinnamon together. Cut in the cold butter with a pastry blender. Remove 3/4 cup of the mixture, put in a small bowl and mix with the chopped pecans. Set the pecan mixture aside for the topping.
• Evenly press the remaining oat mixture into the bottom of the prepared pan. Bake for 15 minutes.
• While the crust is baking, make the filling. Whisk the egg and sugar together until smooth. Add the flour and salt. Whisk until combined. Fold in the chopped peaches. When the crust is done, remove from the oven and pour the filling over the hot crust. Sprinkle the reserved pecan crumble mixture on top.  Return to the oven and backe for 25 - 30 minutes until the topping is light brown.  Remove from the oven and let cool before cutting into squares.

  

  
  
  

Tasty Made Right Sandwiches

 Tasty Made Right Sandwiches

5 lb. ground beef

Ketchup

3 tsp. yellow mustard

3 tsp. horseradish

4 tsp. salt

3 tsp. Worcestershire sauce

1/4 tsp. ground black pepper

1 c. water

1 c. chopped onion

In an 8 ounce measuring cup, put 4 ounces ketchup.  Add the mustard, horseradish, salt, Worcestershire sauce and pepper.  Fill the cup to the top with ketchup.  Stir thoroughly.  

Put the ground beef in a Dutch oven.  Add the ketchup and spices.  Fill the cup with water and add to the meat.  Add the chopped onion.  Sprinkle the Accent on the meat.  Stir.  Brown on low for 15 minutes then increase the heat until it boils.  Boil for 20 - 25 minutes.

Serve on hamburger buns with yellow mustard and dill pickle slices.

Peachy Baked Beans

Peachy Baked Beans 

4 (15 oz.) cans Great Northern beans
1 c. finely chopped ham
1 large onion
1/2 c. peach preserves
1 c. peach nectar
1/2 c. maple syrup
3 canned chipotle peppers in adobo sauce
1/2 tsp. salt

Drain and thoroughly rinse the great Northern beans. Chop the onion. Finely chop the chipotle peppers. In a 3 quart casserole, combine the beans, ham, onion, preserves, peach nectar, maple syrup, chipotle peppers and salt. Cover the casserole with the lid or aluminum foil.
Bake the covered casserole in a 300° oven for two hours. Uncover and bake for one hour more. If the beans start to get too dry, add more peach nectar or remove from the oven.

Peaches N' Cream Tart - needs a new picture

Peaches N' Cream Tart

1/2 c. butter
1/3 c. sugar
3/4 c. flour
2/3 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 egg
1/4 c. sugar
1 tsp. vanilla
3 c. peaches, diced and drained
1/2 tsp. ground cinnamon

Preheat the oven to 450 degrees.
Mix the butter, 1/3 c. sugar, flour and pecans in a bowl.  Press into the bottom and up the sides of a 10" pie plate.  Bake the crust at 450 degrees for 5 minutes.  Remove and allow to cool.
Beat the cream cheese, egg, 1/4 c. sugar and vanilla in a bowl until smooth.  Drain the peaches in a colander. Fold the peaches into the cream cheese mixture.  Spread the filling over the cooled crust.  Sprinkle the cinnamon over the top.
Bake at 450 degrees for 10 minutes then reduce the temperature to 325 degrees and cook for 20 - 25 minutes longer.  Allow the tart to cool before you cut it.  Store in the refrigerator after it cools to room temperature.

You can use fresh or canned peaches for this recipe.  If you don't have a 10" pie plate, use a 10" tart pan or a 10" springform pan.  If you don't have any of those and you want to use a 9" pie plate, you might need to use less of the crust mixture.