Spicy Minced Chicken and Water Chestnut Lettuce Wraps


Happy Chinese New Year! Looking for something yummy and healthy to celebrate? Instead of going out for Chinese or ordering take-out, make these simple and tasty Spicy Minced Chicken and Water Chestnut Lettuce Wraps.

I found this recipe in The Oregonian Cookbook. One of the many cookbooks that I have found while out “treasure hunting” at Estate Sales.

And what a treasure it is! This book is chock -full of so many delicious recipes.

If you have never been “treasure hunting”, I highly recommend it. I think that I payed a total of $3.00 for all three cookbooks. Score!

This recipe is so simple and easy. And you can make the filling up to 3 days ahead of time. Just reheat in the oven or microwave for a quick and easy meal after a long day at work.


Spicy Minced Chicken and Water Chestnut Lettuce Wraps:

  • About 1 1/2 pounds boneless, skinless chicken thighs, partially frozen (This makes chopping the meat easier)
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon peeled and minced ginger
  • 2 scallions, sliced, green and white parts divided
  • 2 tablespoons plus 1 teaspoon soy sauce
  • 1 teaspoon unseasoned rice vinegar
  • 2 tablespoons sweet chili sauce plus more for serving
  • 1/2 cup finely chopped water chestnuts
  • 2 teaspoons chili oil
  • 1/4 cup chopped fresh cilantro
  • 1 head bibb lettuce

Finely chop the chicken thighs until they are a little coarser than ground beef. Heat the oil in a skillet or wok over medium-high heat until it shimmers. Add the garlic, ginger and white part of the scallions and stir-fry until fragrant, 20 seconds. Add the chicken and stir-fry until chicken is opaque and cooked through, about 8 minutes.

Reduce heat to medium; add green part of the scallions, soy sauce, rice vinegar, sweet chili sauce, water chestnuts and chili oil; stir-fry for 1 minute. Pour the chicken mixture into a serving bowl and fold in the cilantro.

Separate the leaves from the head of lettuce and wash thoroughly. Pat dry with paper towels. Tear the largest leaves in half lengthwise. Fill leaves with chicken mixture and drizzle with chili sauce, and eat them taco style.

Garnishes: Shredded carrots, chopped peanuts, thinly sliced radish.

Recipe from: Ivy Manning, Foodday contributor










Crab Salad In Pita Pockets


It’s fresh Dungeness Crab season here in the Pacific Northwest. Whole, fresh cooked crab is on sale in all of the local grocery stores.

I picked up a monster sized crab at the store for 5.99 a pound! He weighed in at 1.75 pounds and once cleaned I got a little over a pound of yummy sweet crab meat.


The perfect amount needed for this light and refreshing crab salad recipe. I came across this recipe in Eating Well magazine many years ago (issue from 1992) and once I tried it I knew that it was a keeper.

I haven’t made this recipe in quite a while. Mainly because I put the recipe in such a safe place that I could not remember where it was! Anyone else have this problem?

This happens to me more often than not. I have put so many things in a safe place that by the time I find them again it’s like getting something brand new! Hahaha


Anyway, Here goes. Hope you enjoy!

Crab Salad In Pita Pockets:

  • 2 tablespoons red wine vinegar
  • 4 teaspoons olive oil
  • 2 teaspoons fresh lime juice
  • 3/4 pound frosh lump crab meat, excess liquid squeezed out
  • 3/4 cup finely chopped celery heart with leaves
  • 1/4 cup minced red onion
  • 2 teaspoons minced jalapeno pepper
  • 1 teaspoon minced, peeled fresh ginger
  • salt and freshly ground black pepper to taste
  • lettuce leaves, rinsed and dried
  • 2- 8 inch pita breads, cut in half crosswise

In a medium bowl, whisk together vinegar, oil and fresh lime juice. Add crabmeat, celery, onion, jalapeno and ginger. Toss well. Season to taste with salt and pepper.

To assemble sandwiches: Line pita halves with lettuce and fill with crab salad.

Serves 4

                             Recipe from Eating Well magazine July/August 1992




Really Good Chocolate Frosting


My friend Denise gave me this recipe many years ago. After I tasted a cake she had baked and topped with this super yummy chocolate frosting, I just had to have it!

It is the perfect combination of creamy, buttery, chocolaty yum with a hint of coffee. I like to pipe it on to cupcakes or spread on top of a simple sheet cake (covers a 9×13 cake).


It is great on white or chocolate cake but I like in on chocolate cake the best. Take it over the top with a scoop of vanilla ice cream. Yum!

So go bake a cake for your Valentine or just because. Any day is a great day for chocolate cake! Especially one topped with this yummy frosting!

Really Good Chocolate Frosting:

  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2/3 cup unsweetened cocoa

Cream together for about 2 minutes then add the following:

  • 2 tablespoon hot coffee
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Blend together and frost cake.

Simple and really, really good! Enjoy!