WhipperBerry Creative Team

Agave Chicken Lettuce Wraps

1 · Feb 11, 2014 · 4 Comments

Agave Chicken Lettuce Wraps // Maybe you have heard of agave syrup, but haven't taken the leap of trying it yet! I am like you, and probably wouldn't have, had I not visited a spa that served lettuce wraps with it as a dressing. After having those tasty lettuce wraps, I had to come home and try to recreate that amazing taste, and I knew the key was the Agave syrup. These healthy wraps are easy to make, only use a few ingredients and are delicious.

Ingredients:

2 Chicken breasts, cooked and cubed

1/4 cup chopped fresh cilantro

1/2 cup roughly chopped pecans

1/2 lemon juiced

2-3 tbs agave syrup

Lettuce (Bib, Boston or Butter lettuces work great)

Cook your chicken breasts your preferred way and let cool. Placing them in a casserole dish with a sprinkle of salt and pepper is the easiest and then either bake in the oven or microwave, depending on what dish you have.

Once cooled and cubed, place your chicken chunks in a bowl. Mix remaining ingredients in and then lastly, add the splash of lemon before refrigerating.

This salad mixture is best served cold, spooned into leaves of your favorite lettuce.

When serving, you can add a drizzle of the agave syrup to the plate for presentation.

Feel free to change ingredients based on your taste!

Also consider adding:

-chopped cucumber

-diced green onion

-pomegranate seeds

-sesame or chia seeds

I'm super excited to welcome the newest member of the WhipperBerry Creative Team, Stephanie from Life Created! She is an incredibly talented food photographer with all kinds of goodies over at her blog. You should take a second to run over and check it out!!

Easy Lemon Mousse

73 · Feb 3, 2014 · 6 Comments

Hello Whipperberry friends! I'm so happy to be back over here again! I hope your winter is sailing along smoothly…I know it's been a snowy one for many of us. Which leaves us dreaming of sunny warm days, flip flops and time on the deck! I know I sure am…winters here are looooong.

And a funny thing happens to me right about now in the doldrums of winter…I start craving lemons. Every single year. There is something so summery and refreshing and inspiring about lemons don't you think? It makes me want to put lemons in ALL the things! Lemon loaves, lemon tarts, lemonade, even lemons at dinner!

So when the lemon urge struck once again this week, I made an Easy Lemon Mousse.

This is so simple to make – I can't even tell you. And you know what, I bet it would be good with any kind of citrus fruit…oranges or grapefruits or limes. Hmmm I just might have to try a different combo!

5 ingredients. 5 minutes. fresh. delicious.

Ingredients

Make 6 servings.

1 cup whipping cream (heavy cream, not pre-whipped)
4 oz cream cheese, at room temperature (1/2 block)
1 tsp vanilla
zest and juice from one fresh lemon
1/4 cup sugar
fresh berries: blueberries, strawberries or raspberries

Instructions

Using a mixer whip the cream until it is stiff and peaks form. Transfer to a clean bowl and set aside.
Using a mixer cream together the cream cheese, vanilla, sugar, lemon zest and lemon juice until the mixture is smooth.
Then gently fold in the whipping cream, and stir until combined.
Transfer to pretty serving dishes and garnish with fresh berries and lemon zest.
Enjoy!

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This recipe is the perfect winter pick me up and I hope you enjoy it!

See you again next month! Have a delicious day!

Baked Sriracha Wings

1 · Jan 28, 2014 · 6 Comments

Wings are pretty much one of my favorite foods on the planet, so the Superbowl, which basically screams for wings is prrreetttyy much one of my favorite days of the year. I’m a 49ers girl, born and raised, so this year’s game is a little depressing at our house.

I found this recipe in our local newspaper a couple of years ago with the title “Best Buffalo Wings,” and since they were made with Sriracha (is there anything that Sriracha doesn’t make better?) I decided we’d give it a try. They really are THE BEST wings! We make them any chance we get!

I’m a baked, not fried, gal when it comes to wings. I use (or I should say, my husband uses–he’s the one that always cooks these) Alton Brown’s recipe for Baked Chicken Wings, with a few slight variations. These come out crispy, just like a fried wing, but with less fat (because it drips off) and minus all of that mess from frying. Keep in mind, I’m not calling these low fat, they’re still wings, but it’s less than the fried deal for sure.

You can head over to my blog and find my other favorite wing recipe: Maple Teryaki Wings.

Baked Sriracha Wings

Save Print

Prep time

45 mins

Cook time

10 mins

Total time

55 mins

I found this recipe in our local newspaper a couple of years ago with the title "Best Buffalo Wings," and since they were made with Sriracha (is there anything that Sriracha doesn't make better?) I decided we'd give it a try. They really are THE BEST wings! We make them any chance we get!

Author: Heather // WhipperBerry

Recipe type: Starters

Cuisine: American

Serves: 6

Ingredients

3 lbs chicken wings & drums thawed
4 TBSP Sriracha
2 TBSP butter
2 TBSP finely chopped cilantro + extra for garnish
4 TBSP salt
2 TBSP honey
1 TBSP reduced sodium soy sauce

Instructions

Place a 6 quart saucepan with a steamer basket and 3 inches of water in the bottom, over high heat, cover and bring to a boil.
Place wings in steamer basket, cover, reduce heat to medium and let steam for about 15 minutes or until wings are completely cooked. (Wings can go in frozen, but will need to steam longer to cook.)
Meanwhile, in a small saucepan, melt butter and whisk in Sriracha, salt, honey, soy sauce and cilantro. Check heat level of the sauce. If it's too spicy, add honey. Keep sauce warm over low heat until ready to pour over wings.
Preheat oven to 425 degrees.
Remove wings from the basket lay wings out on a greased cooling rack, placed on a baking sheet and refrigerate for at least 30 minutes (up to an hour), until wings are cool and dry.
Remove wings from refrigerator and place in the oven (still on cooling rack/cookie sheet) and bake for approximately 10 minutes–until crispy.
Remove wings from the oven, toss in sauce and garnish with cilantro.

Flourless Chocolate Cake

1 · Jan 22, 2014 · 17 Comments

Flourless Chocolate Cake // Last weekend I was put to the test. I needed to create a cake for a last minute get together and didn’t realize until I was in the middle of my baking endeavor that we were OUT of FLOUR!! Who lets themselves run out of flour?? I was a little nervous but remembered that I once tried a flourless cake that was amazing. I decided to test out a version using things I had on hand and boy was it delicious!

Flourless Chocolate Cake Recipe

3/4 cup semi sweet chocolate chips
1/2 cup butter
1/2 cup sugar
1/2 cup dutch cocoa
3 eggs

Directions

Preheat your oven to 375˚. Place six ramekins onto a baking tray and lightly mist with cooking spray.

Combine the chocolate chips and butter in a small saucepan. Cook until just melted and remove from the heat.

In a small bowl whisk together the sugar, cocoa, and eggs. You should have a paste like chocolate mass. Fold in the melted chocolate. Divide the batter between your bowls and bake for 15-18 minutes, or until a toothpick comes out clean.

Now, you could frost this cake if you felt the need. Since the cake has plenty of chocolate goodness packed inside, I decided to top it with a simple dust of powdered sugar and a few fresh raspberries. Light, riche, and decadent. Those are the top three words I would use to describe this cake.

It is the perfect Valentines Treat. It quickly comes together, tastes amazing, and is sure to impress the ones you love. Why spend tons of time in the kitchen when you can have a simple and impressive dessert ready in minutes?

! If you liked this recipe you should check out these other Valentine Inspired Treats on my site, One Sweet Appetite!