PF Chang's Lettuce Wraps

A Japanese lady in our ward taught these for cooking club and they were just as good as PF Chang's!!

3 T veg oil

2 boneless skinless chicken breasts

1 cup diced water chestnuts

2/3 C diced straw mushrooms

3 T chopped Green onion

1 tsp minced garlic (1clove)

1 C fried maifun rice sticks

4-5 iceburg lettuce cups

bring 2 T oil to high heat in wok or fry pan and cook chicken (4-5 min per side). remove chicken and let cool, but keep oil in pan.

While chicken cooks, chop water chestnuts and mushrooms finely. When chicken is cook, chop finely.

Add remaining 1T oil to pan on high heat, add garlic, green onion, chicken, water chestnuts and mushrooms. Add Stir Fry sauce (see below) and saute for a few min.

Stir Fry Sauce:

2 T soy sauce

2 T dark brown sugar

1/2 tsp rice wine vinegar

Special Sauce (for over lettuce Wraps)

1/4 C sugar

1/2 C water

2 T ketchup

1 T lemon juice

1/8 tsp sesame oil

2 T soy sauce

2 T rice vinegar

dissolve sugar in water, add remaining ingredients. refrigerate until ready to use.

Also, 1 Tb chinese hot mustard powder mixed with 2 tsp water and 1-3 tsp chili garlic sauce will add heat

Grandma's Chicken

scoop of flour 3/4 c?

lawrys seasoning salt 2 tbls

salt and pepper

shake chicken in bag

heat vegetable oil in skillet

fry on both sides

put in pyrex dish wit butter on top

pour 1/4 water on bottom of pan

cover with foil

275 for 2.5 hours

or 325 for an hour

Scones

I changed these to raspberry/cream cheese by not adding the almond paste, almond extract, apricots or almonds and instead adding about 1 1/2 handfuls of raspberries and 3/4 of an 8 oz brick of cream cheese cut into small chunks.

Apricot Almond Scones (makes 12 scones) 4 cups all-purpose flour 3 T baking powder 1 tsp salt 3/4 cup (1 1/2 sticks) butter, frozen 1/2 stick almond paste (3.5 oz) 3/4 cup sugar 1 1/4 cups milk 1 tsp almond extract 1 cup slivered almonds 1 cup apricots, chopped Preheat oven to 375F 1. Combine the flour, baking powder and salt in a food processor fitted with the steel blade attachment and pulse a few times to mix. Cut the butter and almond paste into small chunks and add to the flour mixture, processing until both are incorporated to the point where no large pieces remain. Pulse in the sugar, and then add the milk and almond extract. Pulse just until the ingredients come together to form a dough. Put the dough into a large bowl and mix the slivered almonds and chopped apricots in by hand, only enough to get them evenly dispersed. 2. Using a spatula, separate the dough into 12 mounds on a prepared baking sheet. If necessary, use your hand or the spatula to round out and smooth the mounds slightly so they will bake evenly. 3. Bake for 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

tropical banana cake

Tropical Banana Cake
2 1/2 C. sifted cake flour (you can use regular flour too)
1 2/3 C. sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2/3 C. shortening
1 1/4 C. mashed banana (about 3)
2/3 C. buttermilk
1/2 C. eggs (about 2)
1 tsp. vanilla
Sift together the following into large bowl: flour, sugar, baking powder, baking soda & salt. Then add shortening, bananas, & 1/3 C. of the buttermilk. Stir to dampen flour mixture. Beat w/mixer for 2 min. Add remaining buttermilk, eggs and vanilla. Beat 2 min. Pour into greased & floured pans (I always use two 9" rounds and I put parchment paper in the bottoms of the pans to ensure no sticking - when you do this, grease the bottom, then lay the parchment paper, then grease and flour the top of the parchment paper). Bake at 350 for 30-35 min.
Lemon Banana Frosting
1/3 C. butter
2 C. Powdered sugar
3 tbsp mashed banana
1 tbsp lemon juice

Balsamic Grilled Vegetables

Ingredients

For the Balsamic glaze:

• 1 1/2 cups balsamic vinegar, preferably aged
• 1 tablespoons brown sugar
• 2 tablespoons honey
• 1/2 cup balsamic vinegar, preferably aged
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sea salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon granulated garlic
• 3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick
• 2 celery roots, trimmed and cut in 1/4-inch slices
• 3 large red onions, cut into rounds, 3/8-inch thick
• 2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick
• 4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick
• Oil, for brushing grill

Directions

For the Balsamic glaze:

In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill.

In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes.

Preheat grill to medium-high.

Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service.

Drizzle veggies with remaining glaze and serve on a warm platter.

Stuffed Jalepeno Cheese Chicken

I just made this up and it was so good. No real measurements, just do what your heart/stomach tells you:

Stuffing:

feta cheese

pepper jack cheese

lime juice

cliantro

jalepeno

boneless, skinless chicken breasts- with a pocket cut into them for stuffing

Cut the pockets into your chicken breasts. Combine stuffing ingredients and stuff chicken pockets so that the pocket still closes but is pretty full. Spray chicken with PAM, season with salt and pepper. Grill on medium high 5-6 min per side.

Enjoy the best chicken you'll ever eat.

Adobo Shrimp Tacos and Chipotle Coleslaw

Smoked BBQ Chipotle Coleslaw:
1/2 cup sour cream
2 tablespoons mayonnaise
2 limes, juiced
1 (16-ounce) package coleslaw mix
1/4 cup chopped fresh cilantro leaves, chopped
1 small bunch green onions, green tops only, thinly sliced (about 3 tablespoons)
1 tablespoon barbeque seasoning (recommended: Bruno’s Smoked BBQ Chipotle Seasoning)

Adobo Shrimp:
Canola oil, for frying
2 cups all-purpose flour
1 cup cornmeal
1 pound medium shrimp (26/30 count), peeled and deveined
2 tablespoons adobo seasoning (recommended: Bruno’s Dry Adobe Seasoning)
6 (8-inch) flour tortillas

Directions

For Coleslaw:
In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.

For Tacos:
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.

In a medium bowl, combine the flour and cornmeal; set aside. Season the shrimp with the adobo. Dredge the seasoned shrimp in the cornmeal mixture, and then add them to the hot oil 1 at a time. Fry until golden brown, about 3 minutes. Remove the shrimp from the oil and drain on paper towels. Cook’s Note: If you prefer, grill the shrimp for a lighter dish.

Heat a medium saute pan over medium-high heat. Add a tortilla, and heat for about 30 seconds on each side. Spoon about 2 tablespoons of slaw in the center of the tortilla, then put 4 or 5 fried shrimp on top and fold like a taco. Repeat with the remaining ingredients. Serve hot or at room temperature.

Notes
If making a low-fat version: substitute using light sour cream, light mayonnaise, whole-wheat tortillas and whole-wheat flour. Also, grill shrimp instead of deep-frying.

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen