Mum, my Aunt and I had a week with just my daughter at home while both of my sons were away at camp. We filled it with with trips to the mall, wanderings around beautiful downtown squares, lovely, elegant ladies lunches, play dates and peaceful dinners enjoyed al fresco at home.
– salad from from one ladies lunch at Ellas Restaurant
CHICKEN LETTUCE CUPS
1 onion, cut into wedges
1 Granny Smith apple, cut into wedges
6 garlic cloves, smashed
4 uncooked thick bacon slices, chopped
6 boneless, skinless chicken thighs
1/3 cup plus 1 1/2 teaspoons of apple cider vinegar, divided
salt and pepper
2/3 cup mayonnaise
1/4 teaspoon ground red pepper
12 lettuce leaves
Toppings: chopped green onion, pepper slices, spicy pickles
Place onion, apple, garlic and bacon into a slow cooker. Add chicken, 1/3 cup vinegar and 1/2 cup water. Sprinkle chicken with salt and black pepper. Cover and cook on LOW for 5 to 6 hours. Shred meat. Pour cooking liquid through a strainer into a measuring cup, discard solids. Reserve 1/3 cup. Toss remaining cooking liquid with chicken.
Whisk together mayonnaise, red pepper, reserved 1/3 cup cooking liquid and remaining 1 1/2 teaspoons of vinegar, season with salt and pepper. Spoon chicken into lettuce leaves, drizzle with sauce. Add toppings as desired.
Recipe adapted from Southern Living, April 2015