You are ALL invited! In honor of Art and Aioli's ONE year anniversary, I am hosting a belated blogoversary bash! As a culinary art studio, it will be an Open House night with food, wine, art and great company I hope! Stop by any time on Tuesday April 14th to check it out.
But I would love for you to participate as well! Bring an appetizer, beverage, or dessert to share. Or send me some artwork to hang on the wall. It must be tasteful and suitable for audiences of all ages. I will need your food and art submissions by April 8th to make sure I have time to hang it and set it all out on the buffet table. I do want to make a nice presentation for the very first Art and Aioli Open House night.
Please send entries to missNnick [at] gmail [dot] com. Include "A and A Open House" in the subject line. Make sure your photos are at least 150 x 150 pixels (square). You will need to include your name, blog name and URL, the name of your entry (dish), the permalink to your entry, and a link back to Art and Aioli!
In addition to a wonderful party spread, I am going to do a new giveaway!
2 Individuals (drawn at random) will each
receive 2 boxes of the invitation of their choice*
Plus free typesetting
receive 2 boxes of the invitation of their choice*
Plus free typesetting
But here is the catch! While I would love for you to leave a comment on this post and gladly welcome any thoughts, in order to be eligible for the drawing to win the invitations, you must pop on over to my Stationery Blog at Miss 'N Nick and leave a comment there telling me why you prefer traditional invitations in the mail as opposed to Evites or emails etc... You must leave the comment by midnight on April 10th in order to be in the drawing. You can reach the proper post here: http://missnnick.com/blog/
I am so excited. I just know we'll have a great turn out. Don't forget the deadline is April 8th for recipe entries and April 10th for contest entries. Tell a blog buddy!
*NOTE: The Cupcake invitations are NOT available for this offer. As one of our most popular designs, we are back ordered on this piece for about a month and I do not want to offer something that will not be available right away. Also note that if you need more than 2 boxes (20 invitations) , the two winners will also have the option of purchasing more of the same invitations or matching note cards at a 10% discount in conjunction with this giveaway extravaganza.
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Hungry right now? Try some of this!
Chinese Chicken in Lettuce Leaves
adapted from The Sterling Performance Cookbook
3 Tbls. oil (I use vegetable but add a small splash of chili and sesame oil as well for some heat)
1 1/3 cups finely chopped chicken breast
1 cup seeded and finely chopped red bell pepper
1/2 Tbls. sugar
1/2 Tbls. salt
Freshly ground pepper to taste
2 1/2 Tbls. minced fresh ginger
1 1/2 Tbls. soy sauce
3 Tbls. water
1 Tbls. fresh squeezed lemon juice
1 large scallion, sliced
1/2 cup chopped walnuts
cilantro for garnish
Heat the oil in a skillet or wok over medium high heat. Add the chicken, green or red pepper, sugar, salt and pepper. Cook, stirring constantly until the peppers turn a deeper color and the chicken is cooked, about 3 to 5 minutes. Add the ginger, soy sauce, water, and lemon juice to the chicken mixture, stirring well. Cook for 1 more minute. Remove the chicken from the heat. Sprinkle with the scallion and walnuts and garnish with cilantro. Set aside and keep warm.
Make spicy dipping sauce!
Spicy Dipping Sauce
1/4 cup rice wine vinegar
1/8 cup or more soy sauce
1 tsp. sesame oil
1/2 or more tsp. chili oil
1-2 tsp. hot chinese mustard
1-2 tsp. chili garlic sauce
A few scallions
Stir all the above ingredients together in a bowl until well blended.
To serve plase 2 or 3 tablespoons of the chicken mixture on a lettuce leaf, roll up; and place on serving dish. Pass the sauce separately.
Listen! If you are a fan of the lettuce wraps at P.F. Chang's, then you will like these. They are just as good. If not (dare I say???)... Better!
Tips: Cut the chicken pieces as small as you can. It is the hardest part of this dish. To make it easier to cut, freeze the chicken a little while or let frozen chicken thaw out partway.
Hey, did you know we are now on Facebook? Join the group. It's a lot of fun and a wonderful forum of ideas.
