A small, but beautiful head of Green Butter Leaf Lettuce (also known as Boston Lettuce) arrived in my vegetable box last Friday from Freshfully online market so I went to "the Google" to seek a more imaginative recipe than a plain salad. Disco. I found an easy-to-prepare recipe with a bonus video, which I prepared in great haste.
Don't you love the feeling you get when a recipe tastes better than you could have imagined? The heat from the hot wing sauce balanced with the salty creaminess of the blue cheese and the slight sweetness of the lettuce, quick frankly, makes one forget their even eating vegetables. Bookmark this for football season. Fans can make their own and the calorie-watchers on your team will appreciate you even more.
Recipe and Video, Clean & Delicious with Dani Spies
Yield: 4 servings
4 carrots, chopped
4 celery stalks, chopped
2 cloves garlic, finely chopped
2 chicken breasts, cut into small bite size pieces (1lb)
¼ cup hot wing sauce
1 tablespoon onion powder
Cayenne pepper, pinch or to taste
3 tablespoons blue cheese crumbles
1 teaspoon olive oil (I used slightly more.)
Green butter lettuce leaves, center leaves for best cups
1 scallion, chopped (white and green)
Salt and black pepper, to taste
Heat one teaspoon of olive oil in a large sauté pan and add carrots and celery. Give it a pinch of salt and let it cook for four to five minutes. Add chicken and season with salt, pepper, and onion powder and, if using, the cayenne powder. Stir everything together and allow to cook for about three minutes (the chicken is small and will cook fast… do not let it over cook or else it will get tough!). Once the chicken is almost cooked through, add the hot sauce and cook for another two minutes or until the sauce is hot and the chicken is cooked through. Shut the heat off, stir in the blue cheese and chopped scallions. Scoop into butter lettuce cups.