1/4 Cup Low Sodium Soy Sauce
2 Tbsp Honey
1 Tbsp Oil
1 Small Onion, diced
1 Bell Pepper, red, orange or yellow
1 Garlic Clove, minced
1 Tsp Ginger, minced
1 Lb. Ground Chicken (you can also use ground turkey)
8 Bibb or Iceberg Lettuce Cups
1. Combine soy sauce and honey in a bowl and set aside.
2. Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.
3. Add the bell pepper and cook an additional 2 minutes.
4. Add the garlic and ginger and cook for 1 minute then add the turkey to the pan and saute for an 7 minutes or until cooked through.
5. Stir in the soy sauce mixture, sprinkle salt and cook for 2 minute or until juices evaporate.
6. Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).
I have about 7 of these that I keep on my range hood. I keep spices in my mine but as you can see cookie/cupcake/cake sprinkles are a great idea too. I like mine because they are so convenient when I am cooking. Click on title to view
The ultimate recipe for PB-and-chocolate fans, these moist, chocolatey cupcakes come complete with a sweet peanut butter filling and a silky slathering of chocolate–sour cream frosting.
Cupcakes 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1/2 cup milk 1/2 cup reduced-fat sour cream 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/4 cup sugar 1/2 cup creamy peanut butter 3 large eggs Peanut Butter Filling 1/2 cup creamy peanut butter 3 Tbsp unsalted butter, softened 1 1/2 cups confectioners’ sugar 3 to 4 Tbsp milk Chocolate Frosting 2 cups (12 oz) semisweet chocolate chips 1 cup reduced-fat sour cream
Recipe Preparation
1. Cupcakes: Heat oven to 350°F. Line 24 muffin cups with paper liners.
2. Whisk flour, cocoa, baking soda and salt in medium bowl until well mixed. In small bowl, whisk milk and sour cream until blended.
3. Beat butter and sugar in large bowl with an electric mixer until creamed. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated.
4. With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.
5. Spoon about 1/4 cup batter into each muffin cup. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
6. Filling: Beat peanut butter and butter in medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners’ sugar and 3 to 4 Tbsp milk until blended. Beat mixture on high speed 1 minute or until fluffy.
7. Spoon filling into a pastry bag fitted with a 1/4-in. plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible (top of cupcake will bulge slightly).
8. Frosting: Melt chocolate chips in large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tbsp frosting on each cupcake.
