About Me

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Most of you know that I came from a big family ~ 7 kids! No, we are not Catholic. Yes, we had the same parents. (Those are usually the two questions people ask when they hear "7 kids?".) Most of you also know that my mom was sick for years. I am the second oldest, so I did a lot of the care-taking of the younger kids. I learned to cook when I was 10. I remember the first thing I cooked with my dad was Tacos. I loved cooking. Then, there was the baking. I made all the desserts and the b-day cakes for everyone's b-day, including mine. And I loved it! Another thing I remember is my grandmother making the biggest dessert spreads ever at the holidays. She made sure that every person there (we are talking, like, 30+ people) had their favorite dessert. I remember visiting her when I was 20. We cooked & baked all week. I never felt as close to her until then. We had this bond now - baking! I learned so much from her. I think it fueled my love of baking ~ and cooking! Now, at the Holidays, I make sure to prepare everyone's favorite dessert, no matter how many attend. It just wouldn't be the Holiday's if you didn't have your favorite pie, cake, cookie or candies!!

Sunday, July 8, 2012

Asian Chicken Lettuce Wraps

Tahoe Meals: Day 1, Dinner
Tonight, I made homemade chicken tenders for the kids, and chicken lettuce wraps for Dion and I.  Chicken tender recipe next!!



Ingredients:

Filling:
  • 1 boneless, skinless chicken breasts
  • 1 tbls soy sauce
  • hearts of romaine
  • 1/2 carrot, shredded
  • 1/2 can water chestnuts, diced
  • 1 cup diced mushrooms
  • 1 tbls chopped garlic
  • 1 tbls olive oil
  • chopped Wasabi & Soy Sauce Almonds, 14 almonds (I used the a nut mill)
 Sauce:
  • 1 tbls rice wine vinegar
  • 1 tbls soy sauce
  • 2 tbls teriyaki sauce
  • 2 tbls hoisin sauce 
Directions:
  1. Heat 1 tbls of soy sauce in large skillet.
  2. Cube chicken and put into skillet (I use kitchen scissors to cut it.) Stir occasionally until browned.
  3. Meanwhile, heat olive oil in medium skillet, add diced mushrooms, diced water chestnuts and garlic, saute for about 5 minutes.
  4. Combine mushroom mixture with chicken.
  5. Combine sauce ingredients and mix with chicken mixture.  Add grated carrots.
  6. Scoop chicken mixture into lettuce leaves.  Sprinkle with chopped almonds.
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