It has been a while since I have scrapped and even longer since I have enclosed a photo of it. This is a recent trip we made to the Houston Livestock Show and Rodeo. The boy took a friend from baseball and we had so much fun. To say we had the best seats possible is a complete understatement. Anywhoo.. tonight I did a layout and I loved it. Scraping at home in your new space, it's a good thing.
Speaking of good things, I tried a couple of new recipes this week and they were all good. Have you ever been to PF Chang's and had their lettuce wraps? I love the filling (not loving the lettuce!) and I found a great recipe online. It is from Wasabimom and I am enclosing it here:
Wanna-be P.F. Chang’s Lettuce Wraps Recipe
1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar (I know I know, just go and get it-you will use it every time you make asian food!!)
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced
You can skip all of the above if you don't need the dipping sauce-I was fine without it and the part below is the easiest and essential part. The hubband however-loved the dipping sauce!
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil (same as before-see comment above!)
2 boneless skinless chicken breasts, cubed to 1/2″ (I used ground chicken)
1 - 8oz can sliced water chestnuts, minced to the size of corn kernels
1/2 cup mushrooms, minced to the size of corn kernels (food processor-anyone?!)
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or nappa cabbage
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
Combine 1 teaspoons hot water with dijon mustard and garlic and set this aside in small bowl.
Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low flame.
Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
Take pan that you cooked the chicken in (with the still warming oil, riiiight?) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish.
Add mustard/garlic mixture to the pouring sauce, 1/2 a teaspoon at time to taste.
Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.
I really loved this and can see myself making it again. It was a nice break from the routine and now that I have made it once, it will be super easy next time. A good thing!