Pot & Cover

It is one of those nights that I could have just had a lovely cocktail (think vodka and really good berry juice with a splash of lime) and called it a night...but a night without dinner is not what Scott would think is lovely...so he suggested chicken lettuce wraps.  He went to the store for ingredients (as he does 9/10)  so how could I argue?  He even made me a cocktail and chopped all the vegies.  Well he really cooked the whole thing, with a tiny bit of tweeking from me. Here are some onions and mushrooms sautéing. Scott cutting some water chestnuts ground chicken browning (we drained the extra liquid) added all the vegies to the pan, with fresh basil and Yoshida's to taste ( here is the original recipe if you don't have Yoshida's Chicken Lettuce Wraps recipe we didn't have crispy noodles, so Scott made croutons...I did not partake because I think it's crunchy enough...but they were tasty all snuggled in a crispy piece of lettuce. ...

Lettuce wraps...one I could eat a few times a week...very similar, almost indestinquishable from Pei Wei.  Dee-freakin'-licious! Click here for the wrap recipe

We made this twice in one week it was so yummy! tweaked a recipe we found online we also got the most amazing blackberries and strawberries....so perfectly sweet.  topped with real whipped cream                                                  FILLING INGREDIENTS 1 1/2 lbs ground chicken or boneless skinless chicken breasts, diced small 2-3 tablespoons vegetable oil or peanut oil (can use less) 1 teaspoon minced fresh ginger or grated ginger 2 teaspoons garlic, minced 1/2 cup onions, minced 1 cup mushrooms, minced (you only need about 3 or 4) 1 (8 ounce) can bamboo shoots, minced (didn't use, just did water chestnuts) 1 (8 ounce) can water chestnuts, minced 1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions (messy and not necessary) COOKING SAUCE 1 tablespoon hoisin sauce 1 tablespoon soy sauce 1 tabl...