Asian Lettuce Wraps
4 iceberg lettuce leaves
1/3 cup canned water chestnuts, drained and cut into strips
1/3 cup mushrooms, sliced
1/3 cup red bell pepper, julienned
1/3 cup carrot, shredded with Cone #3
1 cup water
1 teaspoon chicken base
¼ cup teriyaki sauce
¼ cup soy sauce
1 teaspoon sugar
1 teaspoon olive oil
1 pound chicken, ground
1 teaspoon garlic, minced
Salt and black pepper to taste
2 ounces rice noodles, crispy/precooked
Wash lettuce leaves well; dry leaves and cut edges to get cups shapes.
Cut all other vegetables.
Add water, chicken base, teriyaki sauce, soy sauce and sugar. Stir all ingredients well and set aside.
Add olive oil to the skillet, and preheat at medium-high for 3 minutes, or until oil is very hot.
Add ground chicken, garlic, salt and pepper to taste; cook for 3 minutes, while continuously stirring. Reduce heat to medium and add water chestnuts, mushrooms, bell pepper and carrot; cook for 3 more minutes.
Add reserved sauce. Reduce temperature to low, cover with the Redi-Temp® valve closed and cook for 5 more minutes; turn off stove.
Add a portion of chicken on each lettuce cup and top with rice noodles. Serve right away.
Avocado Lime Shrimp Salad
1 lb jumbo cooked shrimp, peeled and deveined, chopped
1 medium tomato, diced
1 avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Pineapple Upside Down Cake
The Pineapple Upside Down Cake is one of our favorite things to make in the electic skillet.
Here's the recipe:2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
2 medium eggs
1 cup brown sugar
2/3 cup 2% milk
1 teaspoon vanilla extract
4 tablespoons (½ stick) butter, melted
Baking Spray with flour (Baker's Joy)
2/3 cup brown sugar
8 pineapple slices (canned, in their own juice)
8 maraschino cherries (canned or jarred)
Mix flour, baking powder, and salt. Beat eggs, add 1 cup sugar, and mix well. Beat in milk, vanilla, and 4 tablespoons melted butter.
Add to the dry ingredients and beat until smooth, scraping down the side of the bowl occasionally. Set aside.
Spray the cold skillet with a Baking Spray with flour. Sprinkle 2/3 cup brown sugar in the bottom of the skillet.
Arrange 8 pineapple slices in the prepared skillet and place 1 cherry in the center of each slice.
Spoon the cake mixture evenly into the skillet, starting in the middle. Cover and leave the Redi-Temp valve closed.
Keep cover on and cook over low heat (305 degrees for the electric skillet) for 30-45 minutes or until the top of the cake springs back when lightly touched.
Run a knife around the edge of the cake to loosen it from the skillet and invert onto a serving plate or into the cover; leave the skillet in place for 1 minute. Remove the skillet; scrape any remaining syrup, and spread over the cake. Serve warm or cooled.