I love me some lettuce wraps. The lettuce is a healthier alternative to the taco shell.
I highly recommend you make this for your next lunch or dinner gathering as this recipe can feed a small crowd – or just two very hungry people 🙂 don’t judge! Creating this post is making me want to make lettuce wraps again. Easy and tasty!
I start off my assembling my toppings and washing my boston lettuce.
You can shred, chop whatever veggies you want. I used the following:
Shredded carrots, cabbage, sprouts, green onion. You can also add some cucumber, tomatoes, mango etc.
1lb ground chicken breast
5 chopped cremini mushrooms
1 chopped red bell pepper
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1 thumb sized amount of ginger, peeled & diced
3 Tablespoons tamari
1 Tablespoon olive oil
3 Tablespoons peanut butter
1/2 Tablespoon water
1 Tablespoon honey
1 tablespoon ketchup or tomato paste
2 teaspoons sriracha sauce (optional – high spice heat factor)
dash of pepper
1. Add olive oil and heat a large, non-stick skillet on high. Add garlic and ginger and let sauté for less than a minute.
2. Add chicken, onion, mushrooms, red peppers, dash of pepper, then cook until chicken is nearly done.
3. Add the tamari, peanut butter, water, honey, ketchup/tomato paste, and sriracha sauce and stir until well combined.
4. Add chopped peanuts and place in a serving bowl and serve with your toppings.
1 avocado mashed
4 shredded carrots
1 cup shredded purple cabbage
4 green onions, chopped
Chopped pea sprouts
1/4 cup peanuts, chopped
12 large boston lettuce leaves, rinsed and patted dry
Important– how to assemble a lettuce wrap.
In order to avoid the chicken to break the lettuce wrap. I recommend adding a dollop of the guacamole first and then a spoonful of the peanut chicken mixture and then add your toppings.
Put on your sunglasses because this cake is going to blind you with all the neon sprinkles.
My bro’s bday past recently and as always I bake him a cake. He always has the same request chocolate cake with chocolate buttercream. Same ol’, same ol’ – but of course I needed to spice up his request and make him happy at the same time.
So I opted for a Double Chocolate Stout Mousse Cake.
Then when it came to decorating I just bathed this stout chocolate cake in two cups of neon sprinkles (picked up at Bulk Barn) and piped some more chocolate buttercream on top.
Finding sprinkles all over your kitchen is worth it when you show this cake off! Guaranteed everyone will love it.
Are you craving for a cupcake a little more eccentric? Than these earl grey and lavender cupcakes will be sure to satisfy your craving. You will be so relaxed after eating one of these cupcakes that you will be ready for a nap – move over chamomile tea.
The chocolate earl grey cupcake recipe came from Chic and Gorgeous . Then I got the lavender buttercream inspiration – just thought the two would be a great combo. Try it and you be the judge. I think the cupcake base was moist and rich with settle tones of earl grey. As for the buttercream- I warn you all now- if you’re not a fan of lavender that opt for a chocolate buttercream instead. As for me I love my lavender so I made sure each cupcake was piped with a overload of buttercream.
Earl Grey Chocolate Cupcake ingredients:
1 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup Earl Grey tea (2 packets of Earl Grey-makes 1 cup)
1/4 cup whole milk
1/4 cup vegetable oil
2 teaspoon pure vanilla extract
1. Preheat oven to 350. Line cupcake pan with cupcake liners and set aside.
2. In a large bowl, sift together cocoa powder, flour, baking powder and baking soda. Next add salt and sugar.
3. Using a handheld electric whisk, or with a paddle attachment attached to a stand mixer, beat in egg, earl grey tea, milk, pure vanilla extract and oil. Mix until well combined. Cake mixture will be runny.
4. Fill the batter evenly into each cupcake liner and bake for 20 minutes or until a toothpick inserted comes out clean.
Lavender Buttercream Ingredients:
4 cups icing sugar
1 cup unsalted butter
1 tablespoon lavender extract
1/2 tablespoon vanilla extract
Pinch of table salt
3 tablespoons of milk (optional)
Dried lavender buds (optional)
1. Using a paddle attachment in a stand up mixer – Beat butter for 3 minutes until light and fluffy.
2. Gradually add the 4 cups of icing sugar. Beat until well combined.
3. Add the salt, lavender and vanilla extracts and beat for another minute.
If buttercream too dry add the milk to moisten the buttercream.