Happy Friday lovebugs!
I'm off to South Carolina to spend the weekend with one of my best girlfriends. In the meantime, here are some of my favorite recipes this week.
Demerara Rose
c/o Fogged in Lounge
Ingredients
- 4 oz Demerara rum
- 1/2 oz lemon juice
- 1/2 oz lime juice
- 1/2 oz grenadine
Directions
Shake with ice and strain into chilled cocktail glasses. Makes two.
Peanut Chicken Lettuce Wraps
c/o Cassie Craves
Ingredients
2 tablespoons canola oil
1/2 cup red onion, chopped
2 garlic cloves, chopped
2 tablespoons ginger root, peeled and grated
1 pound ground chicken
4 tablespoons soy sauce
1 tablespoon Sriracha or other hot sauce
1/4 cup chopped fresh cilantro
1 small can water chestnuts, chopped
1/3 cup chopped peanuts
1 head iceberg lettuce
Directions
1. Heat oil in a large non-stick frying pan. Add onion and saute about 2 minutes, then add garlic and ginger and saute another minute. Add ground chicken to frying pan and break apart, then add soy sauce and Sriracha. Cook until the chicken is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.
2. While chicken cooks, wash and chop cilantro. Remove the core end from lettuce and separate leaves
3. When chicken is done, add chopped water chestnuts, chopped peanuts, and chopped cilantro and cook 1 to 2 minutes more.
4. To serve, place chicken mixture on lettuce leaf and fold the leaf closed to make it easy to grab and eat.
Peach Cobbler Oatmeal
Ingredients
- 3 1/2 cups water
- pinch of salt
- 2 1/2 cups rolled oats
- 2 1/4 tsp. cinnamon
- pinch of nutmeg
- 2 large peaches, chopped
- 3-4 tablespoons light brown sugar
- 1/4 cup chopped pecans for garnish; if desired
Directions
- In a large saucepan over medium heat, add water and salt. Bring to a boil. Add oats, cinnamon and nutmeg and stir to combine.
- Cook for 4 minutes, or until oatmeal thickens. Add peaches and brown sugar and cook one additional minute.
- Serve immediately and garnish with pecans, if desired.
