Sticky Pineapple Chicken Lettuce Boats with Pickled Jalapeños & Crunchy Slaw
Ingredients

For the Chicken:

1 lb chicken breast, diced

1/2 cup pineapple chunks

2 tbsp soy sauce

1 tbsp honey

1 tbsp rice vinegar

1 tbsp ginger, grated

Salt and pepper to taste

For the Slaw:

1 cup shredded cabbage

1/4 cup shredded carrots

1 tbsp mayonnaise

1 tsp rice vinegar

1 tsp honey

Salt and pepper to taste

For the Pickled Jalapeños:

1/4 cup vinegar

1 tbsp sugar

1 jalapeño, sliced

For the Boats:

Romaine lettuce leaves

Instructions

Pickle the Jalapeños:

In a small bowl, combine vinegar, sugar, and jalapeño slices. Let sit for 30 minutes to pickle.

Cook the Chicken:

In a skillet, cook diced chicken until browned.

Add pineapple, soy sauce, honey, rice vinegar, ginger, salt, and pepper.

Simmer for 5 minutes until the sauce thickens.

Prepare the Slaw:

In a bowl, combine shredded cabbage, carrots, mayonnaise, rice vinegar, honey, salt, and pepper. Toss to coat.

Assemble the Lettuce Boats:

Spoon some sticky pineapple chicken into each lettuce leaf.

Top with crunchy slaw and pickled jalapeños.

Serve immediately. ...read more

Season 40 - Week 10
Bell peppers.
Zucchini.
Seedless cucumbers.
Adult cucumbers.
Beets.
Rhubarb.
Leaf lettuce.
Romaine.
Radish.
Eggplant.
Potatoes.
Sweet potatoes.
Carrots.
Onions.
Green onions.
White onions.
Spanish onions.
Red onion.
Acorn/pepper squash.
Muskmelon.
Garlic.
Peaches.
Sour Apple.
Plums.
Apricots.
Corn.
Green beans.
Yellow beans.
Flat beans.
Blueberries.
Jalapeños.
Feel tomatoes.
Hot peppers.
Cabbage.
Celery.
Cheese curds.
Cheese.
Peach pie. ...read more

Would ya?

But her problem is solved

Homemade Sweet Chili Sauce

Ingredients:
1/2 cup rice vinegar (or white vinegar)

1/2 cup sugar

1/4 cup water

1 tbsp soy sauce

1 tbsp sambal oelek or chili garlic sauce (adjust to taste)

2 garlic cloves, minced

1 tsp grated ginger (optional, for extra zing)

1 tbsp cornstarch + 2 tbsp water (for thickening)


Instructions:
Combine everything (except cornstarch slurry):
In a small saucepan, stir together vinegar, sugar, water, soy sauce, chili sauce, garlic, and ginger. Bring to a simmer over medium heat.

Simmer:
Let it simmer for 4–5 minutes, stirring occasionally, until the sugar dissolves and the flavors blend.

Thicken:
Stir the cornstarch and water together to make a slurry. Slowly whisk it into the sauce. Simmer 1–2 more minutes until the sauce thickens.

Cool & store:
Let cool, then pour into a jar or bottle. Store in the fridge for up to 2 weeks!


Tips:
Want it milder? Use less chili sauce or add more sugar.

Want it spicier? Add crushed red pepper or more sambal.

This also makes a great glaze for shrimp or tofu!"

facebook ...read more

Week 6

Apricots.
peppers.
cucumbers.
carrots.
onions, [red, white, gold, vidalia].
green onions.
scapes.
sweet potatoes.
garlic.
radish.
cabbage.
zucchini.
cauliflower.
Broccoli.
lettuce, [red leaf, green leaf].
potatoes, [red, white].
Romain.
cherries.
Sour cherries.
green beans.
yellow beans.
blueberries.
strawberries.
Raspberries.
Saskatoon berries.
red currents.
Apples.
tomatoes.
potted plants. ...read more

Don't forget, you can bring back containers to be used again.

Current currant

I keep forgetting to tell you, your favorite Maja of all the Majas made you your Cottage Cheese progies Pierogi.


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