What a fantastic long weekend we had. My mom visited, and the boys loved the attention from Grandma (although they missed Grandpa…darn work—but fun!—trip to Hong Kong, Vietnam and Taiwan). We had a lot of fun: we shopped, we went to the Children’s Museum, we played (a lot!), and we ate (duh!). I’m so excited to share with you the stars of the weekend menu.
Spicy Peanut Chicken Cups and Crunchy Lettuce Toss are the perfect meal combination. The chicken cups definitely bring the heat and have such a great flavor. The salad is coated with a delightfully sweet yet tangy vinaigrette. What makes the lettuce toss extra special is the addition of broccoli and toasted ramen noodles. Seriously, what’s not to love? My husband couldn’t get enough of both! And would you believe that my three-year-old actually ate the salad? I can’t even make that up.
The beauty of the chicken cups is that there is a lot of room to alter the recipe to suit your own taste and to yield as many as you want. I used a bottled peanut sauce, but Closet Cooking’s Thai Spicy Peanut Sauce would be extra-fantastic. Although I intended to add chopped water chestnuts to the chicken mixture before baking, I completely forgot! I actually developed this recipe as a way to use up the remaining won ton wrappers from our Taco Cups we had earlier last week.
If you are living in the Land of the Cold, I hope you are staying warm. The wind chill was -30 degrees yesterday. Woof. As cold as it gets, it sure is pretty around here. I am thankful for beautiful South Dakota sunsets. Truly spectacular. And definitely no photo editing needed.
Lettuce toss adapted from Taste of Home
I was not compensated to use House of Tsang Bangkok Padang Peanut Sauce. The opinions expressed in this blog are my own.