Chicken Lettuce Wraps

These chicken lettuce wraps contain ground chicken and water chestnuts cooked in a savory sauce, served in cool lettuce leaves.

Ingredients

1 tsp oil
1 small – medium onion diced
2 lbs ground chicken
1 tbsp garlic paste 
1 tbsp ginger paste 
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 (8-ounce) can diced water chestnuts
2 heads butter lettuce

Directions

  1. Heat oil in a saucepan over medium high heat. Caramelize diced onion. 
  2. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks.
  3. Stir in garlic paste, ginger paste, hoisin sauce, soy sauce, and rice wine vinegar.
  4. Stir until well combined. Ensure that the ground chicken is cooked completely. 
  5. Stir in chestnuts until tender, about 1-2 minutes.
  6. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. 

Brown Rice Fried Rice

This brown rice fried rice may be healthier than fried rice made with white rice however, it does not skimp on flavor. This is a must try.

Ingredients

7 cups cooked brown rice (cooled)
1 large onion small diced
3 eggs beaten 
3 tbsp oil 
3 tbsp garlic paste
2 tbsp ginger paste 
1 tsp granulated garlic 
1 tsp granulated onion 
1 tsp salt divided
1/2 tsp pepper
3 tbsp soy sauce 
1 tbsp sesame oil 

Directions

  1. Heat a skillet, frying pan or wok to medium high heat.  In a hot skillet, caramelize diced onion in 1 tbsp oil (I used canola oil.) Season with 1/2 tsp salt.  Once onion has caramelized, remove diced onion from the skillet.
  2.  Pour beaten eggs into the skillet.  Allow eggs to cook on one side, and then flip to allow eggs to cook on the opposite side.  Once eggs are fully cooked remove them from the skillet.  Cut cooked eggs into small pieces and set aside. 
  3. Pour 2 tbsp oil into skillet.  Add 2 tbsp garlic paste and 1 tbsp ginger paste.  Sautee. Allow ginger and garlic paste to brown slightly. 
  4. Add 7 cups of cooked brown rice to the skillet. Carefully stir everything together. After about 2 minutes of stirring the rice, and allowing it to brown slightly, create a well in the middle of your pan.  Add 1 tbsp oil, along with 1 tbsp garlic paste, and 1 tbsp ginger paste. Continue to stir everything together.  Season rice with 1 tsp granulated garlic, 1 tsp granulated onion , 1/2 tsp salt, and 1/2 tsp pepper. Continue to stir everything together.
  5.  Cook rice for 5-7 minutes stirring often. Add the cooked eggs, caramelize diced onion and stir well carefully. At this point add 3 tbsp of soy sauce and finish rice with 1 tbsp sesame oil.  Mix well to distribute evenly.

**I didn’t add any vegetables to my rice, but feel free to add vegetables to yours.  If you are using frozen vegetables, defrost them and add them at the time that you add your onions to the rice. 

Asian Menu

From the time I started writing this blog, until this passed November when I posted the Step by Step Thanksgiving guide I’ve pretty much stuck to posting breakfast items, drinks and baked goods.  I’ve decided to start adding savory every day dishes to Breakfast Bakes Bubbly.  If you frequent Breakfast Bakes Bubbly, I will continue to share recipes for drinks, baked goods and breakfast items, but every so often I’ll throw in some other items also.

This week I want to share a menu with you all.  I created an Asian style menu that will allow you to cook once and eat all week.  If your anything like me, you love to cook but you don’t want to be a slave to the kitchen every day. I usually do all of my cooking for the week on Sunday. Jeremy and I will eat left overs Monday – Friday, we’ll order in on Saturday and Sunday I’m back in the kitchen. 

I normally like to cook two different things so we don’t have to eat the same dish for lunch and dinner.  For this menu I made a; Brown Rice Fried Rice, Chicken Stir Fry, Thai Pork Tenderloin with a Lime Mint Sauce, and Chicken Lettuce Wraps.  I intended for the Chicken Lettuce wraps to be for lunch, and the Chicken Stir Fry and the Pork Tenderloin with Lime Mint Sauce for lunch.  This menu is perfect for a family of 2 or 3 for about 5-6 days. 

To create this menu, the first thing I did was make the brown rice in the rice cooker, which takes about an hour.  While the rice was cooking I seasoned and marinated the pork tenderloin.  Next I chopped the onions, bok choy and the broccoli. I separated the onions so I knew what I would need for each recipe.  I cooked the ground chicken for the chicken lettuce wraps. By this time the rice was done. I opened the rice cooker to allow the rice to cool.  As the rice cooled, I made the sauce for the Thai pork, followed by putting the pork in the oven. Next I made the Chicken Stir Fry, and finally the brown rice fried rice. 

Menu

Brown Rice Fried Rice
Chicken Lettuce Wraps
Chicken Stir Fry
Thai Pork with Lime Mint Sauce

Shopping List

Meat
1.5 – 2 lb pork tenderloin 
1.5 – 2 lbs chicken tenders (diced)
2 lbs ground chicken

Produce
4 medium sized onions (I like to use Vidalia Onions) 
1 tube garlic paste
1 tube ginger paste
1 handful fresh mint (chopped)
2 heads butter lettuce
1 lb baby bok choy 
2 broccoli crowns, cut into florets (about 1 lb of broccoli)

International Foods Aisle
6 tbsp Soy Sauce
1 tbsp sesame oil
1-1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
1 (8-ounce) can diced water chestnuts
1 tsp chili garlic sauce 
3 tbsp fish sauce 

Seasoning
Granulated garlic 
Granulated onion 
Salt
Pepper

Other
1-1/2 cups chicken stock
2 tbsp honey
1/4 cup lime juice 
3 eggs
Canola oil
7 cups brown rice (cooked) (about 3-4 cups uncooked brown rice)

How to Build a Gingerbread House

Last year was the first time my family hosted a gingerbread competition, and I was super excited to be as creative as I could be.  Jeremy and I brainstormed about several different ideas of what to make. We came across this website called Gingerbread House Patterns. (which I think the website is inactive now, because I tried to link it to this post, and I was unable to find them) However, they had several templates that could be purchased and downloaded.  Jeremy really wanted to try to do a Big Ben Gingerbread house, but when I saw the template, it looked quite difficult.  We wound up downloading a template to make a shoe house. Like the Old Lady Who Lived in a Shoe. And let me apologize in advance, the house I made this year is very nice, but its no where nearly as creative as the one I made last year. 

While making the gingerbread house we learned so many things that I didn’t know before that I wanted to share.

Gingerbread Cookie Dough

Ingredients

3 cups flour
1/2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves
1/4 tsp salt
1 stick softened butter
1 cup light brown sugar
1 large egg and 1 egg yolk
1/2 cup dark molasses
Wilton’s Meringue Powder
Confectioners Sugar – about 4 cups

Directions

  1. In a  stand mixer  cream brown sugar and butter. until  smooth.
  2. Beat in the egg, egg yolk, and molasses until combined.
  3. On low speed, slowly mix the dry ingredients(flour, salt, ginger, allspice, cloves, cinnamon, baking soda)  into the wet ingredients. The dough will be pretty thick.
  4. Divide cookie dough in half, flatten into discs and wrap each disk tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days.
  5. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.  
  6. Remove each disc from the refrigerator and roll out to about 1/8 inch thick on a floured surface.
  7. If you are using a template for your gingerbread house cut out the shapes.  Lightly flour the underside of the gingerbread house template shape.  Use a pizza cutter to carefully cut the dough into the gingerbread house template shapes.  Your template will tell you how many of each shape you will need.  If you are using gingerbread house cookie cutters simply press each cookie cutter into the dough.  Re-roll dough scraps to ensure you have enough dough for the whole house.  Feel free to use any extra dough to make other fun shapes to embellish your house. I made a few snowflakes, trees, and extra ginger bread men. 
  8. Carefully arrange gingerbread house shapes onto prepared baking sheets, about 3 inches apart. Use a bench scraper to straighten out edges in case some of them become misshapen when moving them onto baking sheet. 
  9. Bake larger house pieces for about 15-18 minutes or until edges are lightly browned. Bake smaller pieces for 8-10 minutes or until edges are lightly browned.  Allow shapes to cool completely on a baking sheet. 
  10. I used the Wilton Meringue Powder and confectioners sugar to make Royal Icing as the “glue” for the gingerbread house. 

Wilton’s Royal Icing

3 tablespoons Meringue Powder  
4 cups confectioners’ sugar
5 tablespoons warm water

Beat all ingredients together until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
** I had to add a little more water then this recipe suggested, to be the consistency I wanted. 

Decorating and Constructing Your House

Once my royal icing was done, I put it in piping bags to begin decorating my house pieces. I prefer to decorate all of my house pieces before they go on the house, and use the royal icing to fix anything that may have fallen off during the constructing process.  Jeremy and I used the royal icing to draw roof shingles, and bricks on the walls of my house. 

I like to have an edible base.  I make Rice Krispies treats according to package directions, and press the Rice Krispies treats into an 8×8 disposable pan.  The cookie cutter kit that I used had a base. I began by putting icing on the bottom of the base, to stick to the Rice Krispies treat.

Ice the bottom of your gingerbread base.
Stick your gingerbread base to the Rice Krispie treat.

Take a handful of Rice Krispies treat and place it on the base of your gingerbread house. Form the Rice Krispies treat to be about the same size as your base, leave about 1/4 inch lip around the base so your walls can fit on the base.  This will help the walls of your gingerbread house stay up. Royal Icing takes time to set, and harden. Last year when Jeremy and I were making the house we were trying to hold the walls ups so they wouldn’t fall in. This way with the Rice Krispies treat your house has support on the inside, and the Rice Krispies treat is sticky enough to hold the wall in place as you ice around each wall to really secure your house.

Pipe some Royal Icing onto the base of your house, on either the front side of your house or the back side of your house, to stick that wall up.

Ice the outside base for extra support.
Put icing on the inside where your Rice Krispie treat meets the wall of your house.

Continue building your house this way until you have put all of your walls up. 

For the Roof

Pipe a thick line of royal icing on the top of the house, and stick your first roof piece on.  Be sure to pipe royal icing in the seams where your roof meets the base of your house.  Repeat with second roof piece. 

Pipe royal icing inside any seams, inside and outside of the house, to fill any voids.

Another reason why I like using Rice Krispies Treats as a base is because its pretty pliable.  I can use a butter knife to pry a small opening to stick things into.  I decorated a few trees with some green sprinkles and stuck it in the Rice Krispies Treat.  I added some more Royal Icing behind the tree to give it more support. 

I finished my house by adding “snow”. I put some shredded coconut into the food processor and pulsed until I had small pieces of shredded coconut. I also put some confectioners sugar in a fine mesh strainer and sprinkled some on top of my house.

Brown Sugar Maple Pecan

Brown Sugar Maple Pecan

Ingredients
1-1/2 stick butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1/2 tbsp vanilla extract
1/4 cup pure maple syrup 
1-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1 cup chopped pecans

Maple icing
Ingredients
2 tbsp butter
1/3 cup pure maple syrup
1 cup confectioners sugar
pinch of salt to taste

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined. 
  3. Beat in egg, egg yolk, vanilla extract and maple syrup until fluffy. 
  4. Mix in dry ingredients (flour, baking powder, salt, and cinnamon) until well combined. 
  5. Line a baking sheet with parchment paper. 
  6. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
  7. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
  8. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  9. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
  10. Prepare maple icing. 
  11. Once cookies cool completely, dip them in drizzle them with maple icing. Let stand until glaze is set, at least 20 minutes.

Directions for Maple Icing

  1. Melt butter in a small sauce pan, and add maple syrup.
  2. Once the butter has melted remove from heat and whisk in confectioners sugar.
  3. Add a pinch of salt.
  4. Drizzle icing over cooled cookies, and allow icing to set for about an hour.


Gingerbread Men

** I’m not the greatest at decorating but this recipe is very tasty lol 😂 

Gingerbread Man

Ingredients
3 cups flour
1/2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves
1/4 tsp salt
1 stick softened butter
1 cup light brown sugar
1 large egg and 1 egg yolk
1/2 cup dark molasses

Directions

1. In a stand mixer cream brown sugar and butter. until smooth.
2. Beat in the egg, egg yolk, and molasses until combined.
3. On low speed, slowly mix the dry ingredients(flour, salt, ginger, allspice, cloves, cinnamon, baking soda) into the wet ingredients. The dough will be pretty thick.
4. Divide cookie dough in half, flatten into discs and wrap each disk tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days.
5. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
6. Remove each disc from the refrigerator and roll out to about 1/8 inch thick on a floured surface.
7. Using a cookie cutter of whatever shape you choose, cut cookie dough and put on baking pan. Re-roll dough scraps until you’ve finished cutting the shapes you want.
8. Bake for 8-10 minutes
9. Allow cookies to cool before decorating them with tour favorite icing. I simply used the Wilton Cookie icing for these cookies.

Chocolate Chip Brookie

Chocolate Chip Brookie

For the Brownie Batter

Ingredients
1 stick butter
1 cups sugar
1 teaspoons vanilla extract
2 eggs + 1 yolk 
2 tbsp corn syrup
1/3 cup Dutch Processed Cocoa Powder
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt

For the Cookie Dough

Ingredients
6 tbsp butter
1/3 cup sugar
1/4 cup sugar
1 egg
2 tsp vanilla
3/4 cup + 2 tbsp flour
1/2 tsp baking powder
1/8 tsp salt
1/2 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper.  Cut a piece of parchment paper long enough to line the bottom of the baking pan with about a 2 inch over hang over opposite sides of the pan.  If your parchment paper is too long, simply fold the extra under.   Crease the paper so it fits nicely in the bottom of the pan.  Lightly spray the parchment paper, and the sides of the pan with cooking spray.

Make Brownie Batter

2. In a stand mixer cream butter with sugar until well combined. 
3. Beat in eggs, egg yolk, vanilla extract and corn syrup until fluffy. 
4. Mix in dry ingredients (flour, baking powder cocoa powder, and salt) until well combined.
5. Pour batter into a prepared pan.  Bake for 20 minutes. 

Make Cookie Dough

6. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined.
7. Beat in egg and vanilla until fluffy. 
8. Mix in dry ingredients (flour, baking powder and salt) until well combined. 
9. Stir in chocolate chips. 
10. After 20 minutes remove brownie batter from the oven.

11. Scoop cookie dough onto brownie batter. 

12. Continue to bake an additional 20-25 minutes. 

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Makes 18 cookies 3 inch cookies

Ingredients
1-1/2 stick butter
1 cup granulated sugar
1 egg
1 egg yolk
2 tbsp buttermilk
1 tbsp cocoa powder
1 tbsp red food coloring
1 tsp vanilla
1-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup confectioners sugar

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with and granulated sugar until well combined. 
  3. Beat in egg, egg yolk, vanilla extract, and buttermilk until fluffy. 
  4. Mix in dry ingredients (flour, baking powder cocoa powder and salt) until well combined. 
  5. Add red food coloring into the dough and continue to mix.
  6. Line a baking sheet with parchment paper. 
  7. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
  8. Roll cookie dough ball in confectioners sugar.
  9. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
  10. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  11. Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Apple Toffee Pecan Cookies

Apple Toffee Pecan Cookies

Makes 24 cookies 3 inch cookies

Ingredients
1-1/2 stick butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 medium apple peeled and grated
1/2 tbsp vanilla extract
1-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped candied pecans
1/2 cup toffee bits

Candied Pecans

Candied Pecans

1/2 cup chopped pecans
2 tbsp brown sugar
1 tbsp butter cut in cubes 

  1. Preheat oven to 350 degrees
  2. Place chopped pecans, brown sugar and butter, and bake in the oven for 10 minutes.
  3. Place candied pecans in a food processor to chop pecans into smaller pieces.

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined. 
  3. Beat in egg, egg yolk, peeled grated apple, and vanilla extract until fluffy. 
  4. Mix in dry ingredients (flour, baking powder, salt, cinnamon and nutmeg) until well combined. Mix in candied pecans and toffee bits.
  5. Line a baking sheet with parchment paper. 
  6. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
  7. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
  8. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  9. Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Lemon Crinkle Cookies

Lemon Crinkle Cookies

Makes 18 cookies 3 inch cookies

Ingredients
1-1/2 stick butter
1 cup granulated sugar
1 egg
1 egg yolk
Juice from 1 medium lemon (about 1/4 cup lemon juice)
Zest from 1 lemon
1 tsp vanilla
1-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
About 12 drops yellow food coloring
3/4 cup confectioners sugar

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with and granulated sugar until well combined. 
  3. Beat in egg, egg yolk, vanilla extract, lemon zest, and lemon juice until fluffy. 
  4. Mix in dry ingredients (flour, baking powder and salt) until well combined. 
  5. Drop drops of food coloring into the dough and continue to mix until desired color. I used about 12 drops of yellow food coloring
  6. Line a baking sheet with parchment paper. 
  7. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
  8. Roll cookie dough ball in confectioners sugar.
  9. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
  10. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  11. Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Caramel Spiced Apple Cookies

Caramel Spiced Apple Cookies

Ingredients

1-1/2 stick butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1/2 tbsp vanilla extract
2 tbsp caramel sauce
1/4 cup Apple Cider
1 medium apple peeled and grated 
2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp ground allspice

Apple Cider Glaze

1-1/4 cup confectioners sugar
4 tbsp apple cider

Directions

  1. Preheat oven to 350 degrees. 
  2. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined. 
  3. Beat in egg, egg yolk, vanilla extract and grated apple and Apple Cider until fluffy. 
  4. Mix in dry ingredients (flour, baking powder, salt, cinnamon, nutmeg, ground cloves, and ground allspice) until well combined. 
  5. Line a baking sheet with parchment paper. 
  6. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
  7. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
  8. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  9. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
  10. Prepare glaze by whisking apple cider with confectioners sugar. 
  11. Once cookies cool completely, dip them in eggnog glaze. Let stand until glaze is set, at least 20 minutes.

Rugelach

Rugelach

Makes 15 1-1/4 inch cookies

Ingredients
2-1/3 cups flour
1/4 cup granulated sugar
1/2 tsp. table salt
1 stick cold butter, cut into about 10 pieces
8 oz. cold cream cheese, cut into about 10 pieces
8-10 tbsp Nutella
1 large egg
1 Tbs. water
Turbinado sugar

Directions

  1. In a large food processor briefly pulse flour, sugar and salt to blend ingredients.  Scatter cream cheese and butter on dry ingredients. Continue to pulse until dough begins to come together in large clumps. 
  2. On a floured surface, divide dough into four pieces. Knead each piece until smooth.  Shape each piece into a flat 6X3 inch rectangle and wrap in plastic wrap.  Refrigerate until chilled about 2 hours.
  3. On a lightly floured surface, working with one piece of dough at a time, roll the dough into a rectangle slightly larger than 5 x13 inches.  Dust with additional flour as needed. Using a knife to trim off the ragged edges to make a 5×13-inch rectangle.
  4. Position the dough with one long edge facing you. Using a metal offset spatula, spread about 1-1/2 tbsp of Nutella on the dough.
  5.  Using the plastic wrap as an aid, roll up the dough jelly roll-style beginning with one long side. Wrap in plastic and refrigerate until firm, at least 1 hour. Repeat with remaining dough and Nutella
  6. Position racks in the top and bottom thirds of the oven and heat the oven to 350 degrees. Line two cookie sheets with parchment paper.
  7. In a small bowl, mix the egg and water with a fork until blended.
  8. Unwrap one roll and set on a cutting board. Using a serrated knife and a ruler, cut the roll into 1-1/4-inch-wide pieces. Arrange cookies seam side down 1 inch apart on the cookie sheets. Repeat with the remaining rolls. Lightly brush the tops with the egg mixture and sprinkle with turbinado sugar. Bake until the rugelach are golden brown, 28 to 30 minutes, swapping the cookie sheets’ positions about halfway through. Let cool on the sheets for about 20 minutes. Transfer to a rack to cool completely.

Recipe from Fine Cooking
https://www.finecooking.com/recipe/rugelach