- Published on
Ingredients
Directions
- 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
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha, optional
- 1 (8-ounce) can whole water chestnuts, drained and diced
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 head butter lettuce
Directions
- 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.
- Published on
Ingredients
Directions
- 1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
- 1 3/4 cups flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 2 eggs, lightly beaten
- 1/4 cup buttermilk, sour cream, or yogurt
- 1/2 cup light brown sugar (lightly packed)
- 1 teaspoon pure vanilla extract
- 4 soft, very ripe medium bananas, mashed (about 1 and 1/2 cups)
Directions
- Pre-heat oven 350 and lightly butter 9 x 5 inch loaf pan
- Whisk together the flour, white sugar, baking soda, cinnamon, salt in large bowl
- Whisk eggs, melted butter, buttermilk, brown sugar, and vanilla in a medium bowl
- Stir in mashed bananas
- Combine all (it's okay if there are some lumps)
- Pour batter into pan and tap to evenly distribute
- Bake about 1 hour (check with toothpick)
- Let stand for 10 minutes