Recipe Rescue: Better Butter Lettuce Cups!

It's no mystery nor does it come as a surprise, we have created a foodie. Our girl, Ashley, has a great palate for some amazing food. My James and I have created this monster by exposing her to many different tastes, especially throughout the last few years. Our other child still in the nest is the least likely to try something other than a chicken tender or burger smothered in ranch and wrapped in a flour tortilla.  Now with Christmas just being 10 weeks away,

hang on, don't get distracted, although its true there are only 10 weeks or 5 paychecks till Christmas that's another blog. Where was I, now I remember, going out to eat and exploring the many tastes this fine area has to offer are a bit fewer these days as I concentrate on filling the closet with presents I am sure not to wrap until December 23rd.

In the hopes of keeping the foodie in all of us alive this time of year, I have started searching for and creating recipes that mimic our favorites. On all time favorite is an appetizer we typically get as a meal and that's lettuce wraps. I have found a few recipes and modified them to create one tasty dish, I hope you enjoy!

What You'll Need:

Filling
1 lb ground chicken
2 Tbsp olive oil
2 Tbsp sesame oil
1 can water chestnuts
1/2 cup fresh mushrooms
1 small onion
4 garlic cloves
2 tbsp soy sauce
1 tbsp brown sugar
1 tsp rice vinegar

Sauce
1/4 cup water
2 Tbsp water
2 tbsp soy sauce
3 Tbsp rice vinegar
1 Tbsp lemon juice
1/4 tsp sesame oil
1 Tbsp Dijon mustard
1/4 tsp sriracha, hot chili sauce
2 tsp minced garlic

Putting It All Together:

In a food processor chop chestnuts, mushrooms, onion and garlice cloves, set aside
In a large skillet or wok brown ground chicken in olive/sesame oil add veggie mixture
to chicken and cook for 5 minutes stirring frequently. mix together soy sauce,rice vinegar and brown sugar then combine with meat mixture, let cook for another 3 minutes.
Meanwhile,
In a medium saucepan combine water and sugar, stir till sugar is dissolved.
add soy sauce, rice vinegar, ketchup, lemon juice, sesame oil, Dijon mustard
srirachi and minced garlic. bring to a boil and reduce heat to medium low and let
simmer till sauce thickens.
Pour over meat mixture and toss well, garnish with
sliced scallions. And serve in butter lettuce cups.