two easy & addictive recipes

These two recipes are totally unrelated, but both are so easy and so good that they are "must-shares."  The lettuce wraps may look hard because of the long ingredient list, but trust me when I say that you will find a reason to make them over and over again.  The biscuits are super easy and are agreat side for dinner or a good breakfast/brunch accompaniment.

Copycat PF Chang's Lettuce Wraps

Adapted from Iowa Girls Eats

Makes about 2 servings as a meal.

Ingredients
1lb ground chicken
1/2 onion, minced
salt & pepper
2 garlic cloves, minced (or from a jar)
1″ knob fresh ginger, peeled & minced (produce section of Schnucks)
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1 Tablespoon honey
2 teaspoons chili garlic sauce (find in the international section of Schnucks... This is not the Thai version)
dash of pepper
3 green onions, chopped
1 {8oz} can sliced water chestnuts, drained & chopped
1/4 cup peanuts, finely chopped in the food processor
10-12 large outer lettuce leaves, rinsed and patted dry (1 head of lettuce)

Instructions

1. Heat a large, non-stick skillet on high. Add a little vegetable oil, then the chicken, onion, salt & pepper.  Cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

James Beard Cream Biscuits

from words&whisks

Makes 6 biscuits.

Ingredients

1 cup flour 

½ teaspoon salt

1½ teaspoons baking powder

1 teaspoons granulated sugar

½ to ¾ cups heavy cream

3 tablespoons butter, melted

butter, jelly/jam, honey, etc. for serving

Instructions

1. Preheat the oven to 425 degrees F.
2. Combine flour, salt, baking powder and sugar in a mixing bowl.
3. Slowly pour ½ cup of the cream into the mixture, stirring constantly.  Gather the dough together; when it holds together and feels tender, it is ready to knead.  If the dough is shaggy and pieces are dry and falling apart, slowly add enough additional cream to make the dough hold together.
4. Lightly flour a work surface and place the dough on it; knead for 1 minute.  Pat or use a small rolling pin to roll the dough into a square that is about ½-inch thick.
5. Cut into 6 equal rectangles.
6. Dip each rectangle into melted butter, coating all sides.
7. Place the biscuits 2 inches apart on an ungreased, nonstick baking sheet.  I wanted mine on my rimmed baking sheet, which is not nonstick, so I lined mine with my silpat.  Bake until they are lightly browned, about 15 minutes.
8. Serve hot with butter and jam.