Hoisin Chicken Lettuce Wraps

Hoisin Chicken Lettuce Wraps
Serves 4
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Ingredients
  1. 6 boneless skinless chicken thighs
  2. 2 to 3 green onions, chopped
  3. 1 small red bell pepper, chopped
  4. 1 garlic clove, crushed
  5. 2 tsp grated fresh ginger 10 mL
  6. 1⁄2 cup hoisin sauce 125 mL
  7. Butter or leaf lettuce leaves
Instructions
  1. Combine chicken, green onions, red pepper, garlic, ginger and hoisin sauce in the bowl of a 4- to 6-quart slow cooker.
  2. Cover and cook on low for 4 to 6 hours or until chicken is very tender.
  3. Shred the chicken with two forks. Serve in a bowl, with lettuce leaves alongside to fill, wrap and eat.
Notes
  1. Serves 4 to 6
  2. Variation
  3. Buffalo Chicken Lettuce Wraps: Ditch the ginger and swap 1⁄2 cup (125 mL) Buffalo-style hot pepper sauce (such as Frank’s RedHot) and 1⁄4 cup (60 mL) butter for the hoisin sauce.
The Best of Bridge http://www.bestofbridge.com/

The Best Buttermilk Biscuits

biscuit-with-butter-syrup

Everyone should know how to make a biscuit. They’re infinitely versatile – perfect for serving alongside soup, stew or chili, for turning into a sandwich or when you need to serve up some sloppy Joes. They can be made sweet for weekend mornings, or savoury with the addition of cheese, roasted garlic or fresh herbs. I like mine plain, served warm with butter and honey or jam.

Buttermilk makes these biscuits very tender, and the soda is added to neutralize its acidity. If you want to use regular milk instead, omit the baking soda. If you want sweeter biscuits, or plan to add fresh or frozen berries or dried fruit, add a couple tablespoons of sugar to the dry ingredients.

Buttermilk Biscuits
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Ingredients
  1. 2 cups all-purpose flour
  2. 1 Tbsp. baking powder
  3. 1/4 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1/4 cup butter
  6. 1 cup buttermilk
Instructions
  1. Preheat the oven to 450F.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter or oil and blend until the mixture resembles coarse meal. Add the buttermilk and stir just until the dough forms a ball.
  3. On a lightly floured surface, gently knead the dough four or five times. Pat the dough about 1/2” thick and cut into circles with a biscuit cutter, glass rim or the open end of a tin can.
  4. Place them on a parchment-lined baking sheet. If you like, brush the tops with a little milk.
  5. Bake for 15 minutes, or until golden. Serve warm. Makes about a dozen 2-inch biscuits, or fewer larger ones.
The Best of Bridge http://www.bestofbridge.com/
Coffee pots de creme slow cooker

Slow Cooker Coffee Pots De Creme

Coffee pots de creme slow cooker

Did you know that you can make custard in a slow cooker? These little pots de creme look fancy and impressive, but they’re quite easy to make — especially in the slow cooker.

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Leftover Turkey Dinner Braid

turkey-dinner-braid-4

Let’s face it – the best part about a turkey dinner is the leftovers, particularly turned into a sandwich. Combining the turkey, stuffing, gravy and cranberries in Pillsbury Crescent dough turned out to be a delicious idea – like a sandwich, only better! Read More

Cottage Cheese Pancakes

We love cottage cheese pancakes around here – dense and slightly cheesy, they’re higher in protein than traditional pancakes, and delicious with tart berries or compote drizzled over top. They’re wonderful on leisurely holiday weekends, especially with berries to brighten them up – or thin leftover cranberry sauce with maple syrup to drizzle over top. Leftovers can be frozen and popped into the toaster or microwave for a warm, hearty winter breakfast that will set you up for a day at work or on the slopes.

Cottage Cheese Pancakes
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Ingredients
  1. 1 cup cottage cheese
  2. 3 large eggs
  3. 1/4 cup sugar
  4. pinch salt
  5. 1/4 cup milk
  6. 1 cup all-purpose flour
  7. 1 tsp. baking powder
  8. 2 Tbsp. vegetable oil or melted butter
Instructions
  1. In a large bowl, beat together the cottage cheese, eggs, sugar and salt; mix until smooth, then add the milk and stir until creamy. Add the flour and baking powder and stir just until blended; stir in the oil or melted butter.
  2. Preheat a griddle or skillet over medium heat and brush with butter or oil or spray with nonstick spray. Drop batter (I used a small ladle) onto the pan and cook until bubbles begin to break the surface and the edges no longer appear wet - flip using a thin spatula and cook until golden on the other side as well. Serve immediately or keep warm in a 250F oven until they are all cooked.
  3. Serves 2-4; recipe can be easily doubled.
The Best of Bridge http://www.bestofbridge.com/

Lemon Pound Cake

lemon pound cake

The minute it gets chilly enough to turn the furnace back on, I want to warm the house up with the oven, and get baking. I particularly love pound cakes, for their dense, moist texture, adaptability, and a sturdiness that makes them ideal for packing into lunch boxes. I had an extra lemon rolling around in the fridge, so the first pound cake of the season was lemon.

I love that this is the sort of cake that requires no decoration, and can be nibbled by the thin slice while you do other things.

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