SPF CHANG'S CHICKEN LETTUCE CUPS
submitted by Ruth Derby
1 Tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1Tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8 ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground pepper, to taste
1 head butter lettuce
Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several Tablespoons of the chicken mixture into the center of a lettuce leaf, taco style.
Add chopped peanuts to top. A peanut sauce drizzle takes this up a notch.
prep time: 10 minutes cook time: 10 minutes
submitted by Joyce Puleo
2 lbs green seedless grapes
2 lbs red seedless grapes Wash and stem and cut in half
Mix till well blended......8 oz cr cheese softened
8 oz sour cream
1 tsp vanilla ext.
Add to grapes in a large bowl and stir till grapes covered
Put grape mixture in a 13 x 9 dish.
Topping: 1 C br. sugar and 1 C crushed pecans.........mix by hand and sprinkle over grapes....cover and chill overnite.
submitted by Barb Wilson
1 can R-Tel brand diced tomatoes with chopped green chilies
1 can white shoe peg corn (drained)
1 can black beans (I rinsed and drained these)
Chopped red onion, green pepper, sweet red pepper, 1 stalk celery - all finely chopped
Parsley flakes and chilantro
Mix all together and add 1/2 bottle of italian dressing - refrigerate overnight
Serve with tortilla chips
You can also make your own dressing - 1 cup vinegar, 1/2 cup sugar, 1/2 cup oil (instead of using italian dressing)
Another variation: add a can of black-eyed- peas, drained
submitted by Gerry Africa
Makes 2 loaves
1 cup pimento stuffed green olives, chopped
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
2 T. drained capers
1 T. chopped celery
1T. chopped carrot
½ cup pepponcini, drained
½ t celery seed
1t dried oregano
1 t dried basil
¾ t ground black pepper
¼ cup red wine vinegar
½ cup olive oil
2 ( 1 pound) loaves Italian bread or Parisian bread from BiLo
8 ounces thinly sliced Genoa salami Or sandwich pepperoni
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella or bologna
8 ounces mozzarella cheese
8 ounces provolone
8 ounces pepper jack cheese
8 ounces swiss cheese
1. Olive Salad: Easiest way: Go to Wegmans and buy ¾ to 1 # of their Olive Salad.
2. OR: to make your own: In a medium bowl, combine the green olives, kalmata olives, garlic, cauliflower, capers, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar and olive oil. Mix together and transfer to a glass jar. If needed, pour in more oil to cover. Cover jar and refrigerate at least overnight.
3. To Make Sandwiches:
Cut bread long ways but leaving bread still in one piece
With finger remove some bread from both sides
Sprinkle both sides of bread w/ olive oil
Layer sandwich alternating meats and cheeses
Then spoon on generous amount of olive salad all the way down sand.
Wrap sand. In aluminum foil - best to let sit an hour or two.
Then heat sand. For ½ hour @325 degrees. It’s better hot but also good cold.