I realize the subject of this post doesn't really go together, but it's what I've been working on in the kitchen :) Yesterday, I decided to make Oreo Truffles for Valentine's Day, which I have been craving for a while. These truffles are no Debbie Vallarino Truffles, but they are quite delicious! Then tonight, I decided to attempt to make knock-off P.F. Chang lettuce cups for dinner, which were fantastic. Definitely recommend both of these recipes!
Oreo Truffles
Ingredients:
- 1 package of cream cheese (8 oz.)
- 1 bag of Oreos (15.5 oz bag)
- 1 bag chocolate melts (I used dark chocolate)
- 1/4 bag of white chocolate melts
Directions:
- In a blender or cuisinart, blend all of the oreos into semi-fine consistency. If you don't have a blender or a cuisinart, you can place the oreos in a plastic bag and mash them up until they are crumbs.
- With a hand mixer, combine the crushed oreos and cream cheese. Using a small spoon or cookie scooper, make small oreo filling balls and place on a cookie sheet.
- Place oreo balls in freezer for 1-1.5 hours until hardened.
- Melt chocolate in microwave until runny. Every 30 seconds, take the chocolate out of the microwave and stir. Continue doing this until chocolate is completely melted.
- Take oreo balls out of freezer. Roll each oreo ball in the chocolate using a fork one at a time. Once all oreo balls have been dipped in chocolate, place them back in the freezer for 10-15 minutes.
- Melt white chocolate in microwave until runny. Every 30 seconds, take the chocolate out of the microwave and stir. Continue doing this until chocolate is completely melted. Place chocolate in plastic sandwich bag and cut a tiny hole at it's corner.
- Take oreo balls out of freezer and drizzle white chocolate over truffles. Place them back in the freezer for 10-15 minutes until the chocolate hardens.
I found this recipe on a new blog I've been reading and thought I'd give it a try. It's really, really good and very easy....Definitely recommend this dish!
Ingredients:
- 1lb ground chicken breast
- 1/2 medium onion, minced
- salt & pepper, a dash of each
- 2 large cloves garlic, minced
- 1 inch nob fresh ginger, peeled & minced
- 1 Tablespoon sesame oil
- 2 1/2 Tablespoons soy sauce
- 1/2 Tablespoon water
- 1 Tablespoon natural peanut butter
- 1/2 Tablespoon honey
- 1 Tablespoons + 1 teaspoon rice vinegar
- 2 teaspoons chili garlic sauce (or more if you like it hotter)
- dash of fresh pepper
- 3 green onions, chopped
- 1/2-8oz can sliced water chestnuts, drained & chopped
- 1/4 cup peanuts, chopped
- 10-12 large outer lettuce leaves, rinsed and patted dry
- Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
- Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
- Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
- Sprinkle with chopped peanuts, and serve with cold lettuce leaves
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