Cilantro Jalapeno Hummus
2 T tahini
3 T lemon juice
2 cloves garlic, minced (add extra if you are making garlic hummous)
1 can garbanzo beans, rinsed and drained
3 T water
1/2 tsp salt
1 bunch cilantro, loosely chopped
1 jalapeno, seeded and diced
Optional: You could skip the cilantro and jalapeno for a garlic hummus Blend well in your food processor! Serve with any vegetable, chips and pitas.
FYI: If you want it less spicy make sure you remove all the membrane from the jalapeno and make sure you get a nice a shiny (no white lines) jalapeno. The darker and more white lines a jalapeno has on it the spicer it is.
Sunday, October 25, 2009
Chicken Satay with Orange Noodles
Takes some time to make but absolutely delish.
Need: For Chicken
2 limes
1/2 c. Rice Vinegar
1/3 c. Chunky Peanut Butter
1/4 c. Cilantro (minced)
1 Tlbs Ginger (minced)
3 cloves Garlic (minced)
3 Tlbs Soy Sauce
3 Tlbs Light Brown Sugar
1 Tlbs Asian Sesame Oil
4 chicken breasts (about 1 1/2 lbs or about 12 frozen chicken tenders)
1. Marinate the chicken
Place 8 bamboo skewers in cold waters to soak until ready to use. Grate 1 tsp zest from the limes and squeeze 1/4 c. juice. In a bowl, whisk together the lime zest and juice, vinegar, and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar, and sesame oil. Reserve about 1/2 c. of the mixture in a separate bowl for use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for at least 10 minutes, or cover and refrigerate for up to 2 hours.
2. Cook the chickenMeanwhile, prepare a charcoal grill or, preheat a broiler grill. When ready to cook, remove the chicken from the marinade, discarding the marinade. Divide the strips among the 8 skewers (I cut the tenders in half lengthwise), threading the strips on lengthwise. Place the skewers on the grill, or put them on a baking sheet and place under the broiler. Cook turning once until seared and opaque throughout, about 6 minutes. Drizzle with some of the reserved sauce, or use reserved sauce for dipping.
Need: Noodles
2 Oranges
1/2 lbs Fresh chinese egg noodles (we use fettuccine noodles)
2 Tlbs Canola or Peanut oil
1 Tlbs finely chopped Ginger
3 Garlic cloves (minced)
6 oz sugar snap peas
2 Tlbs soy sauce
about 1/2 c. chopped green onions
1/2 c. dry white wine
1. Grate 1 tsp zest from the oranges and squeeze 1/2 c. juice and set both aside. Bring a large pot of water to a boil. Add the noodles to the boiling water and cook, stirring occasionally, until the noodles are tender. Drain and set aside.2. In a large frying pan over high heat, heat 1 Tlbs oil. Add the ginger and garlic and stir-fry just until fragrant, about 30 seconds. Add the sugar snap peas and stir fry just until tender crisp, about 1 minute. Stir in the orage zest and juice, wine (optional), and soy sauce and cook until slightly reduced, 1-2 minutes. Add the cooked noodles and green onions and toss gently to combine. Divide noodles to plates and top with chicken skewers. Serves 4.
Need: For Chicken
2 limes
1/2 c. Rice Vinegar
1/3 c. Chunky Peanut Butter
1/4 c. Cilantro (minced)
1 Tlbs Ginger (minced)
3 cloves Garlic (minced)
3 Tlbs Soy Sauce
3 Tlbs Light Brown Sugar
1 Tlbs Asian Sesame Oil
4 chicken breasts (about 1 1/2 lbs or about 12 frozen chicken tenders)
1. Marinate the chicken
Place 8 bamboo skewers in cold waters to soak until ready to use. Grate 1 tsp zest from the limes and squeeze 1/4 c. juice. In a bowl, whisk together the lime zest and juice, vinegar, and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar, and sesame oil. Reserve about 1/2 c. of the mixture in a separate bowl for use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for at least 10 minutes, or cover and refrigerate for up to 2 hours.
2. Cook the chickenMeanwhile, prepare a charcoal grill or, preheat a broiler grill. When ready to cook, remove the chicken from the marinade, discarding the marinade. Divide the strips among the 8 skewers (I cut the tenders in half lengthwise), threading the strips on lengthwise. Place the skewers on the grill, or put them on a baking sheet and place under the broiler. Cook turning once until seared and opaque throughout, about 6 minutes. Drizzle with some of the reserved sauce, or use reserved sauce for dipping.
Need: Noodles
2 Oranges
1/2 lbs Fresh chinese egg noodles (we use fettuccine noodles)
2 Tlbs Canola or Peanut oil
1 Tlbs finely chopped Ginger
3 Garlic cloves (minced)
6 oz sugar snap peas
2 Tlbs soy sauce
about 1/2 c. chopped green onions
1/2 c. dry white wine
1. Grate 1 tsp zest from the oranges and squeeze 1/2 c. juice and set both aside. Bring a large pot of water to a boil. Add the noodles to the boiling water and cook, stirring occasionally, until the noodles are tender. Drain and set aside.2. In a large frying pan over high heat, heat 1 Tlbs oil. Add the ginger and garlic and stir-fry just until fragrant, about 30 seconds. Add the sugar snap peas and stir fry just until tender crisp, about 1 minute. Stir in the orage zest and juice, wine (optional), and soy sauce and cook until slightly reduced, 1-2 minutes. Add the cooked noodles and green onions and toss gently to combine. Divide noodles to plates and top with chicken skewers. Serves 4.
Pizza Crust
1 cup warm water
1 tablespoon yeast
1 tablespoon sugar
Place yeast and sugar in bowl; pour warm water over and allow to sit for about 5 minutes.
In another {larger} bowl place:
2 cups flour
1 tsp salt
1 TB olive oil
Mix for a minute.
Dig a well in the middle and add the liquid mixture. Mix again (will be gooey). Place bowl in a warm location and allow dough to rise for one hour (a little longer doesn't hurt either).Using a spatula, place dough on a well-floured surface. Knead slightly and roll, with a pin, into desired shape (you may have to add 1/4 cup flour to make dough more manageable). Grab a cookie sheet and sprinkle cornmeal evenly on both surfaces (err on the side of too much or your pizza will stick to the surface). Place your shaped dough on the cookie sheets. Your dough is now ready to be adorned with any toppings you wish.
Cook the pizza for 15 minutes in an oven heated to 425 degrees.
1 tablespoon yeast
1 tablespoon sugar
Place yeast and sugar in bowl; pour warm water over and allow to sit for about 5 minutes.
In another {larger} bowl place:
2 cups flour
1 tsp salt
1 TB olive oil
Mix for a minute.
Dig a well in the middle and add the liquid mixture. Mix again (will be gooey). Place bowl in a warm location and allow dough to rise for one hour (a little longer doesn't hurt either).Using a spatula, place dough on a well-floured surface. Knead slightly and roll, with a pin, into desired shape (you may have to add 1/4 cup flour to make dough more manageable). Grab a cookie sheet and sprinkle cornmeal evenly on both surfaces (err on the side of too much or your pizza will stick to the surface). Place your shaped dough on the cookie sheets. Your dough is now ready to be adorned with any toppings you wish.
Cook the pizza for 15 minutes in an oven heated to 425 degrees.
Lime(or Lemon) Chicken, Black beans and Rice
This is one of my kids favorite things to eat. I'm pretty sure they were meant to be latino.
1/2-1 whole onion (chopped however you like..extra fine in this house)
2 tsp oil (i use olive)
sautee onions for a few
add 1 tsp cumin, 1/2 tsp tumeric (in spice isle); sautee for a min.
Add 1 cup of rice, sautee for 2 mins.
Add 2 cups water and 1 tsp salt. Bring to a boil. Reduce heat and simmer for 15-18mins ( i check after 8 mins or so and give a stir or 2)
1 costco sized can of chicken, shred. Add 1 tsp oil, 2 T lemon or lime juice and a handful of cilantro (rough chopped)
Open can of beans, drain and rinse.
Once rice mixture has cooked down add beans, 2 T of lemon or lime juice and handful of cilantro. Cover for 5mins.
Add chicken.
My kids eat it without tortillas but the adults eat this with the uncooked tortillas from Costco. Heat them in a pan with a dash of oil. Dry on papertowels. YUM
1/2-1 whole onion (chopped however you like..extra fine in this house)
2 tsp oil (i use olive)
sautee onions for a few
add 1 tsp cumin, 1/2 tsp tumeric (in spice isle); sautee for a min.
Add 1 cup of rice, sautee for 2 mins.
Add 2 cups water and 1 tsp salt. Bring to a boil. Reduce heat and simmer for 15-18mins ( i check after 8 mins or so and give a stir or 2)
1 costco sized can of chicken, shred. Add 1 tsp oil, 2 T lemon or lime juice and a handful of cilantro (rough chopped)
Open can of beans, drain and rinse.
Once rice mixture has cooked down add beans, 2 T of lemon or lime juice and handful of cilantro. Cover for 5mins.
Add chicken.
My kids eat it without tortillas but the adults eat this with the uncooked tortillas from Costco. Heat them in a pan with a dash of oil. Dry on papertowels. YUM
Broccoli Cheese Soup
Joseph and I have been looking for the perfect broccoli cheese soup for YEARS. I hate when I eat a creamy soup and I get the flour burn on the back of my throat. This soup DOES NOT do this. It is perfection. seriously.
BROCCOLI CHEESE SOUP
From my friend Elizabeth Paul
1/2 C butter
- 1/2 C flour
- 1 Quart Half & Half
- 3 C cheddar cheese, grated
- 3 C broth (chicken or vegetable)
- 1 pkg frozen broccoli (or 2 small heads fresh broccoli chopped into bite sized pieces)
- 1 tsp salt
Combine broccoli, broth and salt – bring to a boil, simmer until broccoli is cooked.
Melt butter over medium-low heat. Add flour gradually, whisking. Simmer and whisk for a few minutes. Add half & half four times, whisking constantly (make sure it gets thick before each addition of half & half).
Add cheese.
Add broccoli/broth/salt mixture and stir.
BROCCOLI CHEESE SOUP
From my friend Elizabeth Paul
1/2 C butter
- 1/2 C flour
- 1 Quart Half & Half
- 3 C cheddar cheese, grated
- 3 C broth (chicken or vegetable)
- 1 pkg frozen broccoli (or 2 small heads fresh broccoli chopped into bite sized pieces)
- 1 tsp salt
Combine broccoli, broth and salt – bring to a boil, simmer until broccoli is cooked.
Melt butter over medium-low heat. Add flour gradually, whisking. Simmer and whisk for a few minutes. Add half & half four times, whisking constantly (make sure it gets thick before each addition of half & half).
Add cheese.
Add broccoli/broth/salt mixture and stir.
French Toast Souffle
10 C (1-inch) cubed sturdy white bread (about 16 (1 oz) slices)
Cooking spray
8 oz 1/3-less-fat-cream cheese, softened
8 large eggs
1 1/2 C 2% milk
2/3 C half-and-half
1/2 C real maple syrup
1/2 tsp. vanilla extract
2 Tb. powdered sugar
3/4 C maple syrup
Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.Preheat oven to 375°. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.Yield: 12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)
Cooking spray
8 oz 1/3-less-fat-cream cheese, softened
8 large eggs
1 1/2 C 2% milk
2/3 C half-and-half
1/2 C real maple syrup
1/2 tsp. vanilla extract
2 Tb. powdered sugar
3/4 C maple syrup
Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.Preheat oven to 375°. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.Yield: 12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)
Oatmeal Pancakes
2 cups oatmeal
2 cups buttermilk
Combine and refrigerate overnite covered
Add:
2 eggs
2 T sugar
1/4 cup butter melted and cooled
1/4 t salt
1/2 cup flour
vanilla
1 t baking powder
1 t baking soda
1/2 t cinnamon (sometimes I use about a teaspoon)
Mix well (use an electric hand mixer) and cook - makes about 14-15 pancakes.
2 cups buttermilk
Combine and refrigerate overnite covered
Add:
2 eggs
2 T sugar
1/4 cup butter melted and cooled
1/4 t salt
1/2 cup flour
vanilla
1 t baking powder
1 t baking soda
1/2 t cinnamon (sometimes I use about a teaspoon)
Mix well (use an electric hand mixer) and cook - makes about 14-15 pancakes.
Sandy's Amazing Bluberry Coffee Cake
Sandy’s Amazing Blueberry Coffee Cake
Filling:1 tsp butter
1 1/2 c blueberries
1/2 c sugar
1 juiced lemon
1/4 c water
2 T cornstarch
Batter:
1 stick butter
1 c sugar
2 eggs
3 1/2 c flour
1 t soda
1/2 t cinnamon
1 c buttermilk
1 t vanilla
Topping:
1/2 c brown sugar
4 T butter
1/2 c flour
cinnamon
Glaze:
1 c powdered sugar
2 T maple syrup
2 T milk
PREPARATION
Filling:
Cook berries with sugar, lemon juice, and butter. Bring to boil and reduce to a simmer - cook 3 minutes. Whisk water and cornstarch together. Add to fruit mixture and cook 4 minutes. Allow to cool.Batter:In a mixer, cream butter, sugar, and eggs. Beat until smooth. Mix flour, baking powder, soda, and cinnamon. Mix buttermilk and vanilla. Alternate adding flour and buttermilk. Mix until smooth.Topping:Mix all three ingredients until crumbly.Glaze:Mix until smooth.TO
ASSEMBLE CAKE:
Place half of the batter in a greased 9x13 pan and spread evenly. Spread blueberry filling on top. Drop remaining batter on top of the fruit in globs trying to cover most of the filling. Sprinkle on the topping. Bake at 350 for 30-35 minutes or until top is golden and a toothpick inserted comes out clean.Allow to cool for 5 minutes and drizzle glaze over the cake.
Filling:1 tsp butter
1 1/2 c blueberries
1/2 c sugar
1 juiced lemon
1/4 c water
2 T cornstarch
Batter:
1 stick butter
1 c sugar
2 eggs
3 1/2 c flour
1 t soda
1/2 t cinnamon
1 c buttermilk
1 t vanilla
Topping:
1/2 c brown sugar
4 T butter
1/2 c flour
cinnamon
Glaze:
1 c powdered sugar
2 T maple syrup
2 T milk
PREPARATION
Filling:
Cook berries with sugar, lemon juice, and butter. Bring to boil and reduce to a simmer - cook 3 minutes. Whisk water and cornstarch together. Add to fruit mixture and cook 4 minutes. Allow to cool.Batter:In a mixer, cream butter, sugar, and eggs. Beat until smooth. Mix flour, baking powder, soda, and cinnamon. Mix buttermilk and vanilla. Alternate adding flour and buttermilk. Mix until smooth.Topping:Mix all three ingredients until crumbly.Glaze:Mix until smooth.TO
ASSEMBLE CAKE:
Place half of the batter in a greased 9x13 pan and spread evenly. Spread blueberry filling on top. Drop remaining batter on top of the fruit in globs trying to cover most of the filling. Sprinkle on the topping. Bake at 350 for 30-35 minutes or until top is golden and a toothpick inserted comes out clean.Allow to cool for 5 minutes and drizzle glaze over the cake.
Sausage Potato Soup
Sausage Potato Soup (with secret ingredients)
5-6 medium sized potatoes, cut into 1" cubes
1 lb. bulk pork sausage
1 medium onion, chopped1 cup light cream
1/4 cup butter6 cups chicken stock
1 1/2 Tbsp. vanilla extract
2 Tbsp. balsamic vinegar
freshly ground black pepper
Bring chicken stock to a boil in a large pan. Add potatoes and onions. Cook until potatoes are tender. Meanwhile, brown sausage in a separate pan. Add the cooked sausage to the potatoes and stock. Add the cream and butter. Stir until butter is melted. Add the vanilla and balsamic vinegar right before serving.
*if the men in your life are picky you can omit the vanilla and vinegar or cut them back but I think it's perfectly WONDERFUL as is*
Red Mango/Iceberry/Pinkberry
RED MANGO Frozen Yogurt
*I used lowfat yogurt and whole milk*-
2 C plain yogurt (greek style yielded the best results)-
1/2 C sugar (a little less than 1/2 cup, actually)-
1/2 C milk
between 1/8 - 1/4 tsp xanthan gum
Mix ingredients together, follow directions for your ice cream maker (Cuisinart - 25 minutes)*you can get xanthan gum at whole foods. It works as an emulsifier. It keeps ice crystals from forming, so you get a creamier texture.*
*I used lowfat yogurt and whole milk*-
2 C plain yogurt (greek style yielded the best results)-
1/2 C sugar (a little less than 1/2 cup, actually)-
1/2 C milk
between 1/8 - 1/4 tsp xanthan gum
Mix ingredients together, follow directions for your ice cream maker (Cuisinart - 25 minutes)*you can get xanthan gum at whole foods. It works as an emulsifier. It keeps ice crystals from forming, so you get a creamier texture.*
Chicken Cordon Bleu
This is one of my most requested recipes. It's so yummy and uber easy.
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules (just smash boullion cubes if you don't have granules)
1 tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules (just smash boullion cubes if you don't have granules)
1 tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Buttermilk Syrup
BEST. SYRUP. EVER.
1 stick butter
1/2cups buttermilk (make your own 1T lemon juice and 1/2cup milk; let sit for 5mins)
1T Karo Syrup
1 cup sugar
Melt butter; add sugar; add Karo; add buttermilk; mix together until small bubbling begins, stir constantly for 1 min.
DO NOT BOIL.
Remove from heat.
Add 1/2 tsp baking soda
1/2 tsp vanilla extract
cinnamon if you wish (i don't do this)
Make sure you are using a pot that is pretty deep, the soda causes the syrup to "foam". Stir together. Syrup keeps in the fridge for 2 weeks.
You'll never buy syrup again.
1 stick butter
1/2cups buttermilk (make your own 1T lemon juice and 1/2cup milk; let sit for 5mins)
1T Karo Syrup
1 cup sugar
Melt butter; add sugar; add Karo; add buttermilk; mix together until small bubbling begins, stir constantly for 1 min.
DO NOT BOIL.
Remove from heat.
Add 1/2 tsp baking soda
1/2 tsp vanilla extract
cinnamon if you wish (i don't do this)
Make sure you are using a pot that is pretty deep, the soda causes the syrup to "foam". Stir together. Syrup keeps in the fridge for 2 weeks.
You'll never buy syrup again.
visiting teaching chicken salad sandwiches
by Mallory Steele
mix & marinate 4C shredded, cooked chicken for 2-3 hrs. in: 2T veg. oil 2T orange juice 2T cidar vinegar.
Add: 1 C chopped water chestnuts (about 2 cans-I only used half a can)
1 C chopped onions
1 C chopped celery
1 t. salt
2 C mayo -I probably only used 1 1/4 C-just enough to make it moist.
refridgerate for 1 hour
Add 1 C chopped cashews just before serving.
makes 8 croissant sandwiches. super yummy.
mix & marinate 4C shredded, cooked chicken for 2-3 hrs. in: 2T veg. oil 2T orange juice 2T cidar vinegar.
Add: 1 C chopped water chestnuts (about 2 cans-I only used half a can)
1 C chopped onions
1 C chopped celery
1 t. salt
2 C mayo -I probably only used 1 1/4 C-just enough to make it moist.
refridgerate for 1 hour
Add 1 C chopped cashews just before serving.
makes 8 croissant sandwiches. super yummy.
Chicken Chili (served at cooking group)
3 cans (15 oz. each) Great Northern Beans
1 can (49 1/2 oz.) Chicken Broth
Add to the broth:
2 tsp garlic powder
1 tsp Cumin
2 tsp oregano
1/2 to 1 tsp cayenne pepper
1 can (7 oz.) diced green chiles
1-2 cups chopped onion
Cover beans with broth mixture and bring to a boil. Simmer (partially covered) for 2 hours. Add 4 cups cooked and diced chicken breasts (you can used canned rinsed chicken or one whole rotisserie chicken). Just before serving, add 2 cups sour cream and 3 cups of grated jack cheese. Stir until melted...but...DO NOT BOIL.
AMAZING white chili that is totally worth the extra effort. This also freezes and reheats really really well.
1 can (49 1/2 oz.) Chicken Broth
Add to the broth:
2 tsp garlic powder
1 tsp Cumin
2 tsp oregano
1/2 to 1 tsp cayenne pepper
1 can (7 oz.) diced green chiles
1-2 cups chopped onion
Cover beans with broth mixture and bring to a boil. Simmer (partially covered) for 2 hours. Add 4 cups cooked and diced chicken breasts (you can used canned rinsed chicken or one whole rotisserie chicken). Just before serving, add 2 cups sour cream and 3 cups of grated jack cheese. Stir until melted...but...DO NOT BOIL.
AMAZING white chili that is totally worth the extra effort. This also freezes and reheats really really well.
lettuce wraps (like PF Changs but better)
2 tsp Vegetable Oil
4 cloves of Garlic, minced
1 Tablespoon minced Ginger (I use the bottled kind and add about 1/2 a tablespoon, you can always add more but you can't take any out!)
1-1.5 lbs ground chicken (turkey works too)
1 cup minced mushrooms
1/4 tsp salt
1 8 oz can water chestnuts, drained and minced
1/2 cup finely sliced green onions
1/4 cup low sodium soy sauce
2 tsp seasame oil
1 lemon, zested and then juiced
1 tsp hot sauce
1/3 cup chopped cilantro
1 head iceburg lettuce
Heat oil in a large skillet over medium heat. When oil is hot, add minced garlic and ginger. Saute for just a minute, then add the ground chicken, mushrooms, and salt. Cook until meat is cooked through. Add water chestnuts and green onions. Cook for a few minutes. Add soy sauce, sesame oil, juice and zest from lemon, and hot sauce. When everything is cooked through, remove from heat and add cilantro. To serve, carefully separate whole leaves from lettuce. Wash leaves and wrap in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling into lettuce leaf, roll up and serve with dipping sauce.
Dipping Sauce
1/4 cup soy sauce
1/8 cup seasoned rice vinegar
1 tablespoon minced ginger (start with less and adjust to taste)
2 tablespoons chopped green onions
wisk together and serve with wraps.
NOTES:
This recipe is well worth the extra work. The main key is to have everything all chopped up and ready to go before you start cooking, or have friends over to help while the chicken cooks. My favorite part of this meal is that the leftovers taste amazing the next day over rice. YUM. Enjoy!
4 cloves of Garlic, minced
1 Tablespoon minced Ginger (I use the bottled kind and add about 1/2 a tablespoon, you can always add more but you can't take any out!)
1-1.5 lbs ground chicken (turkey works too)
1 cup minced mushrooms
1/4 tsp salt
1 8 oz can water chestnuts, drained and minced
1/2 cup finely sliced green onions
1/4 cup low sodium soy sauce
2 tsp seasame oil
1 lemon, zested and then juiced
1 tsp hot sauce
1/3 cup chopped cilantro
1 head iceburg lettuce
Heat oil in a large skillet over medium heat. When oil is hot, add minced garlic and ginger. Saute for just a minute, then add the ground chicken, mushrooms, and salt. Cook until meat is cooked through. Add water chestnuts and green onions. Cook for a few minutes. Add soy sauce, sesame oil, juice and zest from lemon, and hot sauce. When everything is cooked through, remove from heat and add cilantro. To serve, carefully separate whole leaves from lettuce. Wash leaves and wrap in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling into lettuce leaf, roll up and serve with dipping sauce.
Dipping Sauce
1/4 cup soy sauce
1/8 cup seasoned rice vinegar
1 tablespoon minced ginger (start with less and adjust to taste)
2 tablespoons chopped green onions
wisk together and serve with wraps.
NOTES:
This recipe is well worth the extra work. The main key is to have everything all chopped up and ready to go before you start cooking, or have friends over to help while the chicken cooks. My favorite part of this meal is that the leftovers taste amazing the next day over rice. YUM. Enjoy!
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