lettuce wraps

ingredients:

THE STIR FRY:

3-4 chicken breasts, precooked and chopped 

2 carrots, roughly chopped

1 onion, chopped

2 green onions, chopped

3/4 cup chicken broth 

1 Tbsp peanut oil

1 Tbsp sesame oil (if you don't have these oils, use vegetable oil.. it wont make that big of a difference)

1 tsp fresh ginger root, peeled and minced

1/3 cup soy sauce

DIPPING SAUCE:

3/4 cup soy sauce

1/4 cup rice vinegar

1 tsp sesame oil

1 Tbsp fresh ginger root, peeled and minced

2 garlic cloves minced

1 Tbsp lemon juice

1 Tbsp corn starch mixed with equal part cold water

1-2 iceberg lettuce heads, peeled apart into shell shaped pieces

rice stick noodles (come in an orange package)

directions:

Heat peanut and sesame oil in a stir fry pan. Add onions and ginger root, saute for 2 minutes or so. Add chopped chicken, carrots, broth, and soy sauce. Cook on medium heat until most of the liquid evaporates, stirring occasionally; about 10 minutes.

Combine all dipping sauce ingredients in separate bowl.

Fry rick stick noodles in very hot oil until they puff up. (see instructions on package)

ASSEMBLE: Scoop chicken mixture into lettuce leaf. Pour about 2 tablespoons of sauce over top and sprinkle with rice noodles.

turkey bacon pesto panini

ingredients:
sliced sourdough bread
olive oil
tomatoes
bacon
fresh mozzarella
turkey


for the spread:
handful fresh basil, chopped
1/4 cup shredded parmasean cheese
1 clove garlic, minced
3/4 cup mayo


directions:
Combine basil, cheese, garlic, and mayo. Brush bread slices with olive oil. On the inside, spread basil mixture, layer turkey, mozzarella, sliced tomato, and bacon. Cook on George Foreman or panini press until golden brown.

turkey mozz panini with apricot dijon sauce

ingredients:
sliced sourdough bread
olive oil
fresh mozzarella
lettuce or spinach
avocado
turkey
apricot jam
dijon or spicy brown mustard
mayo
_______________


directions:
For the sauce: combine equal parts apricot jam, mustard, and mayo. (1 heaping Tbsp of each will be enough for 2 paninis).


Spread olive oil on the surface of bread slice that will be touching grill. On the inside, spead the apricot mixture, layer turkey, sliced avocado, and mozz. Place on a preheated George Foreman or Panini press. Cook until golden brown and crispy. Take off grill, open panini and stuff with lettuce or spinach. 

chocolate raspberry heaven

  *it's best to let the cake refrigerate for 3-4 hours, or overnight. it makes cutting it much neater

chocolate cake:

• 3 cups packed brown sugar
• 1 cup butter or margarine, softened
• 4 eggs
• 2 teaspoons vanilla extract
• 2 2/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups sour cream
• 1 1/3 cups boiling water
• 1 TBSP ground coffee powder
• 
  

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Heat water and stir in coffee powder. Stir coffee mixture into batter until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. Once cool, slice each round in half.

raspberry filling:

2 8 oz packages cream cheese, softened

1 cup powdered sugar

1 1/2 cups raspberries (fresh or frozen)

1 cup heavy whipping cream

With a mixer, combine cream cheese and powdered sugar. Add raspberries. In a separate bowl, whip up the cream until stiff. Fold the cream into the raspberry mixture. Refrigerate until needed.

chocolate frosting:

6 oz good chocolate (i used a combo of dark ghirardelli and symphony)

1 1/2 sticks softened butter

1 large egg yolk, room temp

1 tsp vanilla

1 1/4 cup powdered sugar

Chop the chocolate and place it in a double boiler, simmer until melted (before i melted the chocolate, and used a peeler to make some chocolate curls for the topping) Set aside to cool. Beat the butter on high speed until light yellow and fluffy, about 3 minutes. Add egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low and gradually add the sugar. When the chocolate is cool, mix it in gradually. Don't whip. Spread immediately on cooled cake.

assembly:

Slice each cake so you now have 6 flat rounds. Lay one round on a cake platter and spread the raspberry filling in the center, leaving about 3/4 inch uncovered around the edge. This will prevent it from oozing out. Do this until all layers are used. Finish it off with the chocolate frosting and chocolate curls. If you have fresh raspberries, throw em on.

and we ate cake!

Spinach Zucchini Manicotti

I N G R E D I E N T S
1 1/2 cups chopped chicken breast (optional)
3 cloves garlic, minced
1 package (10 oz) frozen spinach, rinsed and thawed
1 medium sized zucchini
1 16 oz container ricotta cheese
2 cups shredded mozzarella
1 tsp salt
2 eggs (for less fat, just use the whites)
12 manicotti shells, cooked, drained
2 cups marinara
fresh basil leave, for garnish
olive oil


D I R E C T I O N S
-Cook manicotti according to package directions  
-Heat oven to 350.  Shred zucchini (approx 1 1/2- 2 cups) and saute in heated olive oil and 2 cloves minced garlic for about 5 minutes. Remove from heat. In a large bowl, combine chicken, 1 clove garlic minced, spinach, salt, 1 cup mozzarrella, ricotta, and eggs. Add zucchini. Fill cooked manicottic with mixture. Spread a thin layer of marinara in the bottom of a 13x9 pan, and line up filled manicotti. Pour remaining sauce over top, covering pasta well. Cook for 25-30 minutes. Remove from oven, sprinkle with remaining mozzarrella and return to oven for 5 minutes. Remove from oven and top with chopped fresh basil leaves.

Thai Chicken Pizza

this one is a keeper.

Pizza Crust:
  INGREDIENTS
   -1 pkg dry active yeast (or 2 1/2 tsp)
   -1 tsp white sugar
   -1 cup warm water
   -2 1/2 cups flour
   -2 tbsp olive oil
   -1 tsp salt


  Preheat oven to 450.  In a medium bowl, dissolve the yeast and sugar into warm water. Let stand ten minutes. Stir in salt, oil, and flour. Mix with spoon and hands until smooth. Let rest 5 minutes. Turn dough onto floured surface and roll out to the size of pan you plan to use. Transfer to pan and cook for 5 minutes in the oven.


Peanut Chicken:
   In a medium saucepan combine the following ingredients and cook on low just until combined
   -1/4 cup peanut butter
   -1/4 cup (4 tbsp) soy sauce
   -2 cloves garlic, minced
   -1 tsp freshly grated ginger
   -1/4 cup brown sugar
   -2 baked chicken breasts, diced
   -pinch of red pepper flakes (optional)


Pizza Toppings:
   -1/2 bottle of LaChoy Duck Sauce or Sweet and Sour Sauce
   -1 cucumber, peeled and chopped
   -handful of bean sprouts
   -handful of chopped cilantro
   -handful of chopped dry roasted peanuts
   -1/2 red bell pepper, chopped
   -1 carrot, julienned
   -1 1/2 to 2 cups cheese (I used Monterey Jack)


After prebaking the crust, it will be firm but slightly doughy. Remove from oven and spread a thin layer of duck sauce (or sweet and sour). Cover with shredded cheese. Top with peanut chicken, red pepper, and carrots. Bake for 9-12 minutes or until crust is browned. Remove from oven and top with cucumber, bean sprouts, peanuts, and cilantro. 

Cheese Danish

INGREDIENTS

• 8 ounces cream cheese, at room temperature
• 1/3 cup sugar
• 2 extra-large egg yolks, at room temperature
• 2 tablespoons ricotta cheese
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 tablespoon grated lemon zest (2 lemons)
• 2 sheets (1 box) frozen puff pastry, defrosted
• 1 egg beaten with 1 tablespoon water, for egg wash

DIRECTIONS

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

INA GARTEN