Salted Peanut Bars
2 1/4 cups coarsely chopped roasted salted peanuts
14 ounces store-bought soft caramels, unwrapped
1 cup mini marshmallows
1/2 teaspoon vanilla
Lightly coat an 8-inch square baking dish with cooking spray. Line with parchment paper, leaving a 1-inch overhang on all sides, then lightly coat parchment with more cooking spray.
Cover paper with 1 1/4 cups peanuts.
In a medium pot, combine 1 tablespoon water, caramels, marshmallows and vanilla over mediumm heat. Cook, stirring frequently, until caramels and marshmallows melt and mixture is smooth, about 8 minutes. Immediately pour over peanuts, then top with remaining 1 cup peanuts. Let cool until set, about 2 hours, then cut into 32 bars.
Chicken Cashew Lettuce Wraps
Stir-fry sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1 teaspoon sesame oil
Cashew chicken:
2 boneless skinless chicken breast halves (about 3/4 lb.) diced
3 tablespoons oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon soy sauce
1/4 cup cashews, chopped
salt and pepper, to taste
8 large leaves of greenleaf or iceberg lettuce
Stir-fry sauce:
Mix all ingredients well, making sure to dissolve the brown sugar. Set aside.
Chicken:
Heat oil in a pan over medium to medium-high heat. Add the chicken; cook and stir until browned, 4-5 minutes. Remove the chicken from the oil. Add the onions, garlic, and 1 teaspoon soy sauce to pan; cook until the onions are browned and tender. Add the stir-fry sauce, chicken, and cashews. Saute mixture for a few minutes then remove from heat.
To serve:
Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more chopped cashews, or basil.
Serves 2
