Page 51 - Harnett Life Fall 2019

Thai Chicken Lettuce Wraps Lettuce Wraps:
with Peanut Sauce 2 heads Boston or butter lettuce
1 pound cooked chicken
Recipe courtesy of Parker Wallace of 1 red bell pepper, thinly sliced
Parker’s Plate on behalf of the Georgia 4 green onion, sliced
Peanut Commission 3 carrots, shredded and grated
Prep time: 30 minutes 1/2 cucumber, sliced into matchsticks
Cook time: 15 minutes 1 bunch fresh basil
Servings: 4 1 bunch fresh mint
Peanut Sauce: 1/4 cup crushed peanuts
1/2 cup creamy peanut butter sliced limes, for garnish
2 tablespoons low-sodium soy sauce To make Peanut Sauce: In small saucepan
1 tablespoon rice vinegar over low heat, combine peanut butter, soy
2 tablespoons brown sugar sauce, rice vinegar, brown sugar, garlic
3 teaspoons chili garlic sauce sauce, lime juice, garlic, ginger, fish sauce,
1/2 lime, juice only milk and water. Add more water for thinner
2-3 garlic cloves, pressed or grated sauce, if desired.
2 tablespoons fresh ginger To make Lettuce Wraps: Fill lettuce
1 teaspoon fish sauce leaves with chicken and Peanut Sauce; top
1/2 cup full-fat coconut milk with bell pepper, onion, carrots, cucumber,
4 tablespoons warm water, plus basil and mint. Sprinkle crushed peanuts on
additional, if necessary top and garnish with lime slices.
Thai Chicken Lettuce Wraps with Peanut Sauce
Peanut Butter Squares
Recipe courtesy of Southern Peanut Growers
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 24 squares
Nonstick cooking spray
1 package (17 1/2 ounces) peanut butter
cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
3 cups miniature marshmallows
2/3 cup light corn syrup
2 tablespoons butter
2 teaspoons vanilla
1 bag (10 ounces) peanut butter chips
2 cups crispy rice cereal
2 cups salted roasted peanuts
Heat oven to 350 F. Spray 13-by-9-inch pan with
nonstick cooking spray.
In large bowl, stir cookie mix, oil, water and egg
until soft dough forms. Press dough into prepared pan.
Bake 15-20 minutes, or until set.
Sprinkle marshmallows over crust. Bake 1-2 minutes
until marshmallows begin to puff. Remove from oven.
In 4-quart saucepan over low heat, heat corn
Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce syrup, butter, vanilla and peanut butter chips, stirring
constantly until chips are melted and smooth. Remove
Peanut Butter Breakfast 1/3 cup crushed peanuts from heat.
Stir in cereal and peanuts; spoon mixture evenly over
Bread Pudding with Maple powdered sugar, for garnish marshmallow layer.
Peanut Sauce Heat oven to 350 F. Butter four 4-ounce Refrigerate 30 minutes, or until firm. Cut into bars
Recipe courtesy of the Georgia ramekins. and serve.
Peanut Commission In bowl, mix 1/3 cup peanut butter,
Prep time: 20 minutes eggs, sugar, milk, vanilla and salt. Toss
Cook time: 35-40 minutes bread cubes in mixture until thoroughly
coated. Divide evenly among prepared
Servings: 4 dishes. Bake until custard is set in middle
Butter and tops are golden, about 35-40 minutes.
2/3 cup creamy peanut If tops of bread brown too quickly, cover
butter, divided ramekins loosely with aluminum foil.
2 eggs In small saucepan over low heat,
1/2 cup granulated sugar combine remaining peanut butter and
2/3 cup milk maple syrup until thoroughly warmed.
1 1/2 teaspoons pure vanilla extract To serve, drizzle ramekins with maple-
1/2 teaspoon salt peanut sauce and garnish with chopped
4 cups cubed brioche or challah peanuts and powdered sugar.
bread, cut into 3/4-inch cubes Substitution: Whole wheat rolls may be
2/3 cup pure maple syrup used in place of brioche or challah bread. Peanut Butter Squares