Favorite Thai Chicken Wrap

Thai Chicken Wraps

Thank you to my neighbor Kathleen for sharing this perfect recipe!

Ingredients

* 2 cup water,
* 2 pounds, about 5, boneless chicken breasts and simmer them as directed
* 4 large flour tortillas
* 2 carrots, grated
* 2 cups shredded cabbage,
* 1/4 cup freshly chopped cilantro leaves
* Chopped red/yellow/orange peppers
* Dried Cranberries
* Salt and freshly ground black pepper

Dipping Sauce
* 1/2 cup peanut butter
* 2 tablespoons lime juice
*1/3 cup water
* 2 teaspoons sugar
* 1 teaspoon chopped garlic
* 1/2 teaspoon red pepper flakes
* 3 tablespoons soy sauce

Directions

In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones.

In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. (I had to add extra water and soy sauce and lime juice to taste and for consistency. The recipe as noted was too thick – just tweak as necessary)

Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve

New Year Indulgences

Christmas Cookies, Puppy's Goodies

Double Devon and Scones

Classic Cream Scones

From Simply Scones by Leslie and Barbara Albright



2 Cups all-purpose flour 1 large egg

¼ cup granulated sugar 1 ½ teaspoons vanilla extract

2 teaspoons baking powder ½ cup currants (optional)

1/8 teaspoon salt 1 egg mixed with 1 teaspoon water for

1/3 cup unsalted butter, chilled glaze (optional)

½ cup heavy (whipping) cream



Preheat oven to 425 degrees F. Lightly butter a baking sheet.



In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into ½ - inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in currants, if desired.



With lightly floured hands, pat the dough into a ½ -inch thickness on a lightly floured cutting board. Using a floured 2 ½- inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is use. Lightly brush the tops of the scones with the egg mixture, if desired. Bake for 13 to 15 minutes, or until lightly browned.



Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. (That is if you have any scones left! *giggle*)



Makes about 14 scones.






Microwave Lemon Curd




From Southern Teatime Made Easy by Magnolia and Ivy



3 eggs

½ cup fresh or bottled lemon juice

1 stick butter, melted

1-cup sugar



Beat eggs in a glass bowl until frothy. Stir in lemon juice, sugar and melted butter. Microwave on high for three minutes. Remove and stir with a wire whisk. Microwave again for three minutes. Whisk again. Repeat if necessary. Don't forget that mixture will thicken when it cools.



Store in refrigerator up to two weeks. Serve in a small crystal dish and garnish with a small fresh pansy or viola.

Lemon Love

Lemon Cake
Barefoot Contessa

Serves:
2 (8-inch) loaves

Ingredients

* 1/2 pound (2 sticks) unsalted butter, at room temperature
* 2 1/2 cups granulated sugar, divided
* 4 extra-large eggs, at room temperature
* 1/3 cup grated lemon zest (6 to 8 large lemons)
* 3 cups flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon kosher salt
* 3/4 cup freshly squeezed lemon juice, divided
* 3/4 cup buttermilk, at room temperature
* 1 teaspoon pure vanilla extract

For the glaze:

* 2 cups confectioners' sugar, sifted
* 3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.