Four days into my 5-day weekend and that makes me SAD. But, it has been fun AND productive…and tomorrow will be spent on a boat with friends. So I’m just going to zip it! Thus far, the steamy holiday weekend has been spent at the pool and beach with family. Perfection!
The weekend was also spent rooting on Mark, my father-in-law, and my brother (my mother-in-law, too!) in putting together a swing set for the girls. They worked on Friday from about 1pm until dark (which is past 9pm here in Michigan this time of year!) and then about 4 hours the next morning. The girls are smitten! I’m sure our neighbors are not, but oh well!
We’ll also now be looking at tree removal, I do believe. The only thing worse than a mulberry tree is a mulberry tree over the swing set your kids are not obsessed with (it was our only option for placement). Dr. Google helped return my father-in-laws hands to a normal shade (THEY WERE BLUE) by way of lemon juice (or in our case, lime) and cornstarch. Who knew?
We did other summer-y things, too. Fireworks (okay, sparklers and a few Roman candles), a charcuterie board, a cookout, reading and people watching at the beach, and a sunset dinner over the lake. Mark asked me tonight how my schedule at work looks this week – Tuesday has two 30-minute gaps between meetings and patients. It’ll be a rude awakening, no doubt!
But, I’m enjoying the last 24-ish hours of this little staycation. This evening was too hot to be outside and so as the girls spent some quiet time after all the weekend fun and company, I was busy in the kitchen. I made a cake, dinner, and our first batch of pesto for the season – a full quart. Mmmm! I then photographed it all for the blog, too. Translation: our dishwasher has run a full 3 loads today. Whoa…
Some nights, though…you just need something easy. You need big flavor and 1 dirty pan. You may have some messy fingers with these lettuce wraps, but I like to combat that by doubling up the lettuce leaves…which also doubles up the veg! This particular recipe has been made a few times – this is simply the first time I’ve paused to photograph. Yep, they’re THAT good!
- 1 cup low-sodium chicken broth
- 2 Tbsp low-sodium soy sauce
- 1/2 tsp freshly grated ginger or ginger paste
- 1/4 cup hoisin sauce
- 1 Tbsp rice vinegar
- 2 tsp Sriracha
- 2 Tbsp cornstarch
- 2 tsp toasted sesame oil
- 1 1/2 lbs boneless skinless chicken breasts, diced
- 3 cloves garlic , minced
- 3/4 cup (3 oz) lightly salted cashews
- 5 green onions , chopped, divided
- 1 head green leafy lettuce (romaine, bib, or butter)
- In a small bowl whisk together the broth, soy sauce, ginger, hoisin sauce, vinegar, Sriracha, and cornstarch until well-combined.
- Heat sesame oil in a large skillet over medium-high heat. Once hot, add the diced chicken. Cook until cooked through, about 5 minutes.
- Add garlic and cook for 30-60 seconds or until fragrant. Reduce heat to medium-low and add the prepared sauce. Continue cooking until sauce thickens.
- Stir in cashews and most of the green onion.
- Serve chicken in cold lettuce cups, doubling up lettuce leaves, if needed or desired. Serve with reserved green onion.
Recipe from Better From Scratch
Nutrition Information:Yield: 10 Serving Size: 1 lettuce wrap
Amount Per Serving: Calories: 159Total Fat: 6.4gTrans Fat: 0gCholesterol: 33mgSodium: 366mgCarbohydrates: 10.1gFiber: 1.3gSugar: 4.8gProtein: 16.0g
Weekly Menu: July 5th – 9th
- Sunday: Instant Pot BBQ Pulled Pork, potato salad, corn on-the-cob
- Monday: leftovers after boating
- Tuesday: Pesto and Summer Squash Pizza with Arugula
- Wednesday: TBD – possibly leftovers, possible something from the freezer, possibly out
- Thursday: Instant Pot Chicken Marsala with green beans
Lettuce wraps are fun, light, and perfect for summer! Check out some others!
- Sweet and Spicy Lettuce Wraps
- Mu Shu Chicken Lettuce Wraps
- Blueberry Chicken Salad Lettuce Cups
- California Roll Lettuce Roll-Ups