Chicken Lettuce Wraps Ingredients For the Chicken: 1 large egg white 1 tablespoon cornstarch 1 tablespoon Chinese rice

ice wine or dry sherry 1 1/2 pounds skinless, boneless chicken breasts, diced For the Stir-Fry Sauce: 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 1 tablespoon low-sodium soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon toasted sesame oil 2 teaspoons cornstarch For the Noodles: 2 bundles cellophane noodles Peanut oil, for frying For the Stir-Fry: 4 tablespoons peanut oil 3 cloves garlic, minced 1 teaspoon minced peeled ginger 1 jalapeno pepper, seeded and minced 4 scallions; 2 minced, 2 cut into 1-inch pieces Kosher salt 1/4 teaspoon sugar 1/2 pound shiitake mushrooms,stemmed and diced 3/4 cup diced water chestnuts Small lettuce leaves, for serving Soy sauce, chili paste and/or hot mustard, for serving Directions Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved. Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels. Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over mediumhigh heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2

minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.

http://www.foodnetwork.com/ copy that Creamy Avocado Shells From Oh She Glows makes 4 servings Ingredients 2 medium avocados 1 lemon juiced + lemon zest 3 garlic cloves to taste 1/2 cup Fresh Basil 4 tbsp extra virgin olive oil 4 servings of pasta shells salt and pepper to taste Directions Add your pasta to boiling water and cook according to package directions. Make sauce by blending the garlic, lemon juice, olive oil together in a food processor. Then add avocado, basil salt and pepper and process until creamy. Pour sauce onto pasta and toss. Garnish with lemon zest and pepper. BakedHerbLemonChicken Recipe: Baked Herb Lemon Chicken Ingredients 4 split chicken breasts, skin on Kosher salt freshly ground black pepper 1 lemon sliced in wedges, 6-8 slices 1/4 cup extra virgin olive oil 9 cloves minced garlic- about 3 Tbs 1/3 cup dry white wine 1 Tbs grated lemon zest (2 lemons) 2 Tbs freshly squeezed lemon juice 1 tsp dried oregano 1 tsp minced fresh thyme leaves, plus 4 sprigs Instructions Preheat the oven to 425 degrees. First prepare the chicken breasts by rinsing them and drying with paper towel. On a cutting board using a boning knife, carefully remove the breast bone leaving the skin on and still attached to the breast. Trim any excess fat from the breast and place in a 9 x 13 baking dish skin side up. Repeat with the remaining breasts. Sprinkle the breast with kosher salt and fresh ground pepper. Now slice one lemon lengthwise into 6-8 wedges and set among the chicken breasts in the dish.

Next add the extra virgin olive oil to a small saut pan and heat over medium low temperature, once warmed and the minced garlic and cook for just a minute and stirring constantly. Turn the heat off and add the dry white wine, lemon zest, lemon juice, dried oregano, and minced thyme. Pour the warm mixture into the dish to surround the seasoned chicken breasts. Using a brush lightly brush the chicken breasts skins with the oil mixture so it will brown and crisp during baking and then add the 4 sprigs of thyme on top the chicken breasts. Bake the dish uncovered for 30 to 45 minutes, until the breasts are cooked and reach 165 degrees F. Turn the oven to broil for 1-3 minutes and broil the dish if necessary to brown the skins on the breasts. Remove from the oven, cover with aluminum foil and allow resting for 10 minutes before serving. Transfer the chicken to a serving platter and pour desired amount of cooking liquid onto the platter for service.