4 little Fergusons Photography: {Paxton Is 2!}

   This is post 2 for today, be sure to head back a post for some YUMMY lettuce wraps!

  My lil’ man is 2!  I have put off his session for a solid month waiting for the perfect day, wasn’t happening. SO, one cloudy day, with a cool front on its way in, I get the urge to snap a couple pics of him.  It turned into a full session, and despite the weird gray light and how COLD it was by the end, I was super happy with how they turned out.

It helps a lot that he doesn’t know a life without a camera in his face! 🙂

P collageP collage 2P Collage 5IMG_4845IMG_4856IMG_4891 bwIMG_4883 editIMG_4906 creamy soyIMG_4890 vintageIMG_4911 editIMG_4967P Collage 3P Collage 4P Collage 6P Collage 7IMG_5019 vintP Collage 8IMG_5061 vintIMG_5047bwIMG_5048 editP Collage 9IMG_5143IMG_5024 edit

  Don’t just want to squeeze those sweet CHEEKS!?!?!?!

Love my lil’ man, he is growing up TOO fast!

~T

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Teriyaki Chicken Lettuce Wraps

  I told my friend, Kim from The Sunflower Supper Club, that we just might be Foodie Sisters separated at birth, or maybe just the lunch line.  All I know, is that what she posts, I print, make and LOVE…every single time!

These Teriyaki Chicken Lettuce Wraps are amazing. The homemade Teriyaki sauce is GORGEOUS!  And makes the dish in my opinion!

Teriyaki Chicken Lettuce Wraps

(click title for easy printable)

adapted from Sunflower Supper Club

Teriyaki Chicken Lettuce Wraps (2)

Ingredients

FOR THE GLAZE:

  • ½ cups Soy Sauce
  • ¼ cups Brown Sugar
  • ¼ cups Honey
  • ½ cups Red Wine Vinegar
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Ginger
  • 2-½ Tablespoons Cornstarch

FOR THE FILLING:

  • 1 pound Boneless Skinless Chicken Breasts, Diced Into Bite Size Pieces
  • ½ teaspoons Pepper
  • 2 Tablespoons Sesame Oil
  • ½ cups Onion, Diced
  • 1 Tablespoon Garlic, Minced
  • ½ teaspoons Dried Crushed Red Pepper Flakes
  • ½ whole Lime Juiced, (about 1 1 /2 Tablespoons)
  • 1 whole Red Bell Pepper, Diced
  • 4 sprigs Green Onions, Sliced
  • 2 whole carrots, peeled and thinly sliced
  • ½ cups Dry Roasted Peanuts Or Cashews
  • 12 whole Lettuce Leaves, Boston or Romaine Hearts work best because they are a stiffer leaf {not pictured}
  • 1 box Fried Rice, made according to package directions

FOR GARNISH:

  • Cilantro
  • Soy Sauce

In a medium saucepan, mix all the glaze ingredients together, except the cornstarch, and bring to a slow boil. Take 1/3 cup of sauce and put in a small bowl. Mix with the cornstarch and whisk together. Add back into the sauce and simmer until it thickens to desired consistency, about 5 minutes. If it gets too thick, you can thin with a little water. Set aside.

Season the diced chicken with pepper. Heat a large nonstick skillet over medium high heat and add the sesame oil. Sautee the onion and garlic for a few minutes until beginning to soften. Add the chicken and continue cooking until chicken is cooked through, about 5-7 minutes. Stir in the red pepper flakes, if using; cook another minute. Pour the glaze into the skillet with the chicken. Add the lime juice, red bell pepper, carrots green onions, peanuts or cashews and sautee a few more minutes. Remove from heat for a few minutes before serving so you don’t wilt your lettuce “shell”.

Spoon a few Tablespoons of fried rice, followed by  1/4 cup of the mixture into a lettuce leaf and garnish with fresh cilantro.

Enjoy!

~T

Teriyaki Chicken Lettuce Wraps (1)