Happy Friday Darlings! I hope you all have a swell weekend planned. Ours is filled with fun. Saturday is the Little 5 Points Halloween Parade, the most fun parade of the year. All kinds of zombies and things that go bump in the day!  Our entire neighborhood is going together so that should bring all kinds of mischief. I’ll report back.

I am also working as the Guest Fry Cook at Cabbagetown Market today with my friend, Lisa. It will be so much fun, so come by and see us at lunch if you get the opportunity.  Her bahn mi sandwich is to die for.

Last night for dinner I went with something super light. We had been eating such rich, heavy foods recently I was afraid Eric and I would come down with gout.  And since I had just been to the Georgia Grown show with Lisa and the peachy folks at R & G had given me the most gorgeous head of lettuce, I decided on lettuce cups. You know – the ones you get at PF Changs and lesser known (read “authentic”) Chinese Restaurants. I substituted carrots for the water chestnuts and didn’t fuss with the dipping sauce.  They sure hit the spot.  Here are some brightly colored pictures for you!

Prep Time!

Supper Time!

One, Singular Sensation….

I think you all would love these. Either as an appetizer or a very light dinner, they are delicious.  Here is the recipe from the nice folks over at Recipe Bazaar.

Ingredients

• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnut
• 2/3 cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4-5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you’re ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce cups.
16. Top with Special Sauce

There you go – so easy a caveman could do it. Cook some up for your friends and family and watch as they gobble them up.

Autumn is here in Atlanta – how about where you are?  Bundle up, Darlings and make the most of your weekend!

xoxo, Patti

Special Note: Shout out to brand new Follower # 13 – NMOS.  How exciting!! Thanks so much for reading!