Thai Lettuce Wraps

Cravings-Recipes for all the Food you Want to Eat

Photo taken from Chrissy Teigen's Craving's Cookbook

I just recently bought a new cookbook, Cravings, Recipes for All the Food You Want to Eat.  The book was written by food-lover and model Chrissy Teigen. I took this cookbook on vacation recently and read it like a good novel, I couldn't put it down.  Her recipes all look and sound delicious.  It's all the recipes I want to make and eat.  Chrissy description for each recipe had me laughing out loud, she's hilarious! When I got home the first thing I made from Chrissy's book was her Chicken Lettuce Wraps.  We loved these lettuce wraps!  So flavorful, delicious and healthy.  I can't wait to make more of her recipes and share them with you but in the mean time check out her book.  It's a good read and is packed with great recipes and photos of Chrissy, her family and of course the food.  I even saw my husband checking out the book but I'm not sure he was looking at the recipes!!  

I did change the recipe, but only a little.  I used only one tablespoon of Sriracha instead of two.   I also used ground turkey instead of ground chicken only because I like the brand of ground turkey from Jennie-O.

Here are a couple of other brands I used in this recipe.

I always have a  bottle of this Mae Ploy Thai sweet chili sauce in the fridge as it a good dip for pot stickers. 

I'm always looking for ways to cut down on salt so I always use low sodium soy sauce. 

Just looking at these pictures makes me want to make them again soon!

For The sauce:

3 tablespoons Thai sweet chili sauce

3 tablespoons hoisin sauce

3 tablespoons light soy sauce (I used low sodium)

2 tablespoons Sriracha (I used 1 tablespoon)

2 tablespoons vegetable oil

1 teaspoon 100% pure sesame oil

1 1/2 tablespoons unseasoned rice vinegar

2 tablespoons minced garlic (about 4 cloves)

1 tablespoon minced fresh ginger  (I finely grated the ginger using a microplane grater)

For The filling:

1 pound ground chicken (I used ground turkey)

3 tablespoons vegetable oil

8 scallions, thinly sliced, whites and greens kept separate

1 tablespoon minced garlic (about 2 cloves)

1 tablespoon minced fresh ginger (I finely grated the ginger using a microplane grater)

1/2 pound white mushrooms, trimmed, cleaned, and finely chopped

1/2 cup finely diced canned water chestnuts

1 small red bell pepper, finely chopped

2 heads butter lettuce, leaves separated

Directions

MAKE THE SAUCE: In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger.

MAKE THE FILLING: In a bowl, mix 2 tablespoons of the sauce into the ground chicken.

In a large skillet, heat 2 tablespoons of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside.

Add the remaining 1 tablespoon oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute.

Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.

Transfer the mixture to a bowl and set out with the lettuce leaves.

Pot Roast with Onion Gravy

Growing up, every Sunday after church we would come home to the house smelling like pot roast.    I don't make roast very often but it's one of my favorite comfort meals.  Woke to a snowy morning and a day like today with the snow still coming down was a perfect time to make this pot roast.  

One of the best parts about making a roast is it makes the whole house smell so good!

This recipe is the easiest and our favorite.  Only five ingredients, chuck roast, onion soup mix, cream of mushroom soup, onions and carrots.

I love my covered Le Creuset to make this roast but you can also use any roasting pan with a lid or cover with foil. 

Bakes for 4 hours, no peeking.  About 30 minutes before roast is done I make mashed potatoes because this roast makes the best onion gravy.   When the roast is done, it's covered with gravy, falling apart tender and the carrots are perfectly cooked.    I place roast, carrots and onions on a platter and pour gravy into a gravy boat and serve with the mashed potatoes.  Always brings me back to Sunday dinners as a kid,  good and delicious memories. 

Ingredients:

• 3 to 4 lb. chuck roast
• salt and pepper
• 2 Tablespoons vegetable oil
• 6 carrots, peeled (keep whole)
• large onion, quartered
• 1 can cream of mushroom
• 1 envelope onion soup mix
• 1/2 cup water

Directions

1. 1.  Preheat oven to 300 degrees
2. 2.  Season roast on both sides with pepper and lightly with salt.  Heat oil in a large skillet on high heat and sear each side of roast until nicely browned.   
3. 3.  Place roast into a large roasting pan. Place carrots and onion around roast.
4. 4.  In a separate small bowl, combine the mushroom soup, water and onion soup mix. Mix well and pour over the roast. 
5. 5.  Cover with lid or tightly with foil. 
6. 6.  Bake at 300 degrees for 4 hours.  No Peeking!
7. 7.  When done place roast, carrots and onions on platter and pour gravy in a gravy boat and serve with mashed potatoes.

Note:  You can also add potatoes along with carrots and onions to roast before baking.

Tuna Stuffed Avocado

I'm getting a lot of inspiration from FaceBook lately as all these food pictures and videos are popping up.  This recipe comes from The Stay At Home Chef.
I got all excited when I realized I had every ingredient to make this for lunch today.  It only took a about ten minutes to make, so easy and healthy.  I love tuna but I usually load it with mayo and make it into a cheesy grilled tuna melt.  I won't be giving up my tuna melts but these delicious stuffed avocados will be making an appearance often! 
This recipe is easily made for one, two or more.  Today I just made one avocado so I used one can of tuna and a little of each ingredient.  For a light lunch I could see just eating one of the halves BUT I had no one to share these with today so I ate the whole thing!  YUM!

• Ingredients:
• 4 avocados, halved and pitted
• 4-5 oz. can solid white tuna (albacore packed in water), drained
• 1 tablespoon red onion, finely diced
• 1/2 red bell pepper, finely diced
• 1 jalapeno, minced
• 1/4 cup cilantro leaves, roughly chopped
• 1 fresh lime, juiced
• salt and pepper

1. Scoop out some of the avocado, leave just enough to make a bowl out of the avocado.  Place the scooped avocado into a bowl, mash. 
2. Add the onion, bell pepper, jalapeno, and cilantro to the mixing bowl.  Pour lime juice over and add tuna.  Season with salt and pepper to taste.   Light toss all together until everything is mixed.
3. Scoop the tuna into the avocado bowls. 

Hasselback Chicken

My Aunt Mary reminded me this weekend that I haven't blogged in a long time.  Thanks Aunt Mary, it's nice knowing someone is following my blog!  It's not that I've stopped trying new recipes and I admit I don't cook as much as I used too but I've found something else to keep me busy.....

My Granddaughter, Reagan.  For her first year I got to watch her three days a week.  She's now 13 months old and started day care.  On those days that I get to pick her up from day care I need something quick and easy to make for dinner and this Hasselback Chicken is perfect.  
I saw the recipe from Tip Hero on my cousin Tami's Facebook page.  She said it was delicious so I had to give it a try.  We liked it as is but next time I will saute some shallot or green onion to give it a little more flavor.  It was a perfect recipe for two but can easily be doubled/tripled.  You can find the recipe and video here.  

splash of olive oil
4 heaping cups fresh spinach (about 4 oz)
1/4 cup cream cheese
2 chicken breasts
1/4 cup sharp white cheddar cheese or asiago cheese, shredded
Smoked Paprika (Penzeys Spices)
Salt
Pepper

1.  Preheat your oven to 400 degree.

2.  In a sauté pan heat olive oil and cook the spinach, 3 to 5 minutes, until it is slightly wilted.

3.  Stir in the ricotta until combined.  Season with a pinch of salt and pepper. Set aside to cool.

4.  Slice slits along the chicken breasts, 3/4 of the way through the chicken.  (be careful not to cut chicken all the way through)

5.  Stuff all of the spinach mixture into the cuts.

6.  Season the chicken lightly with salt and pepper. Sprinkle the white cheddar on top. Then sprinkle the paprika, adding color and flavor.

7.  Bake for 20 to 25 minutes, until the cheese has melted and the juices are clear.  (don't overcook)

                                                                                             

Italian Turkey Meatloaf

This meatloaf isn't a typical meatloaf but it has become my favorite.  Made with turkey meat, stuffed with cheese, basil and marinara sauce.  It's loaded with flavor.  

I like to serve with roasted vegetables (zucchini, red pepper, onion and mushrooms).  

Ingredients:

1.25 lbs. ground turkey (I use Jennie-O Lean Ground Turkey) 

2  garlic cloves, minced

1/2 cup chopped onion, finely chopped

2 eggs

1/2 cup panko crumbs

1/2 cup marinara sauce 

4 oz. asiago cheese, diced

1/4 cup grated parmesan cheese

1/4 cup basil, chopped 

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

After cooked 1 hour add:

3/4 cup marinara sauce

4 oz. fresh mozzarella, sliced (I like Bel Gioioso Brand)

Mix everything together and form into a loaf on a baking sheet. Bake at 375 for around 1 hour.  Remove from oven and spoon marinara over top and place fresh mozzarella slices over it bake additional 15 minutes.  Garnish with fresh basil.

Recipe adapted from Proud Italian Cook 

EASY Crock Pot Chicken Taco Meat

It doesn't get any easier using a crock pot and only 3 ingredient to make this chicken taco recipe.  We love Mexican food and this chicken is great for tacos, nachos and even on a salad.

2 lbs chicken breasts (if frozen, make sure they are thawed) 

1 packet taco seasoning

16oz jar salsa (I like to use Medium Restaurant Style Tomtits Salsa, it's thick and flavorful)

Taco toppings: tomato, lettuce, avocado , cheese, sour cream, cilantro, etc

Directions: 

Sprinkle chicken breast on all sides with taco seasoning.  Lay breasts in bottom of crock pot then pour in salsa.  Cook on low for 4 hours, or high for 2 hours, or until chicken breasts are tender. Shred chicken and mix with some or all of the cooking liquid and continue to cook for another 15-20 minutes.

Serve on taco shells or tortillas with all your favorite toppings.

Serves 6-8

Coconut Shrimp Curry

I try a few new recipes a week and lately nothing has been that good except for tonight.  We LOVED this Coconut Shrimp Curry.  So good and so flavorful with a touch of spice.  I especially loved how easy it was to make.  Prep the ingredients and the dish will come together quickly.  I adapted the recipe from Jo Cooks and Mel's Kitchen Cafe.  Check out their blogs, they have some good looking recipes.   

PREP TIME:  15 mins

COOK TIME: 20 mins

INGREDIENTS

For the shrimp marinade:


• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 tablespoons freshly squeezed lemon juice 
• 1pounds raw medium shrimp, peeled and deveined (I like the 26/30 shrimp per pound)
• 
  
For the sauce:


• 1 tablespoon canola or vegetable oil
• 1 small zucchini, slice and quarter 
• 1 medium onion, finely chopped
• 1/2 teaspoon ground pepper
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon kosher salt
• 2-3 garlic cloves, peeled and finely minced
• 2 teaspoons ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon curry powder
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 can coconut milk (found in the asian isle) 
• Garnish with fresh cilantro
• Hot cooked rice for serving

DIRECTIONS

1. In a bowl, toss the shrimp with marinade.  Set aside.
2. Meanwhile, in a large skillet, heat the  oil over medium heat until hot.  Add the zucchini and stir fry until slightly brown.  Remove with slotted spoon and set aside.  Add the onion to skillet and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder.  Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft, about 3 minutes. Add the undrained tomatoes to the skillet and cook about 1 minute. Increase the heat to medium high and  add the coconut milk, stirring to combine (I used a whisk). Bring the mixture to a boil and add the zucchini, shrimp and any accumulated juices from the marinade.  Bring the mixture to a simmer and cook until the shrimp are lightly pink and cooked through, about 2-4 minutes.  Serve over hot, cooked rice and garnish with cilantro.

Serves 4

Spinach and Mushroom Stuffed Shells

This isn't the best picture, it's a picture of the leftovers.  But, I must say, these are just as good the next day.  I made these during the holidays for family and then again for friends this last weekend.  This recipe is a keeper!  I love the cheese filling with spinach, mushrooms, garlic and roasted red peppers. It's packed with flavors I love. The recipe makes two pans (about 50 shells) so it will feed a crowd.  You can always freeze a pan or cut the recipe in half.  

The recipe comes from Tina at Epicuricloud.com.  Check out her blog and recipes, she's one amazing cook!  Also, check out her recipe here as she has step by step instructions with beautiful pictures. 

Tina's recipe is vegetarian and I'm sure it's delicious as is but I made a few changes.  I added Italian Sausage to the marinara sauce,  I used 1/2 ricotta and 1/2 cottage cheese just because my Mom always used cottage cheese in her filling and that's how I like it and I also used more sauce and cheese but that's about it.  Here's the recipe with a few of my changes.  

Makes about 50 stuffed shells- 2 (9" x 13" x 2" inch baking dishes)  - about 12 servings                                                                                                     

INGREDIENTS:

1 (16-ounce) pkg. ground Italian sausage

This is my favorite brand of Italian Sausage

3 (24-ounce) jars marinara sauce, divided -( use one jar to put on         the bottom of the pans before you layer in the stuffed shells)

1 tablespoon olive oil

1/2 sweet onion, chopped

8-ounces crimini (baby bella) mushrooms, diced

1 teaspoon garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

1 (12-ounce) jar roasted red peppers, drained & chopped

2 (10-ounce) boxes frozen chopped spinach, thawed & squeezed dry 

1 (16-ounce) container ricotta cheese

1 (16-ounce) container cottage cheese

3/4 cup Parmesan cheese, grated

2 egg

3 cups mozzarella, shredded & divided

1 1/2 (12-ounce) boxes jumbo shells pasta (You'll only need about 50 shells)

salt & water for boiling pasta

DIRECTIONS: 

Preheat oven to 375 degrees.


Heat a large pot of salted water to boil for pasta.
In a large pot brown sausage.  Drain grease and add back to pot.  Add 2 jars of sauce and cook 10 minutes.  Set aside.

Add oil to large skillet over medium heat.  Add onion and sauté 3 minutes until softened. Add mushrooms, garlic, Italian seasoning, salt and pepper to pan.  Cook, stirring frequently, for about 8 minutes or until softened.  Add  roasted red peppers, spinach and stir until well combined.  Turn off heat and allow to cool a bit.

Cook your pasta 2 minutes less than package instructions as they will cook more in the oven.  

Drain your pasta and pour onto a greased rimmed baking sheet to cool.

In large bowl (also mixes well in stand mixer) combine ricotta, cottage cheese, Parmesan, eggs and 1 cup of the mozzarella.  Stir to mix.  Stir in the spinach mixture.

Pour 1/2 of a jar of marinara sauce in bottom of  each 13" x 9" x 2" baking dishes (2) and spread evenly.

Fill each shell with about 2-3 tablespoons filling.  Arrange them in each pan in a single layer.  

Spoon sauce (with Italian sausage) evenly over filled shells and sprinkle each pan with 1 cup cheese.

Cover dish with foil.  Bake covered for about 1 hour. 

NOTES:

To Freeze: assemble, wrap well and freeze. Thaw them in the refrigerator overnight before you bake them. 

Korean Beef and Rice

This dish is super easy and I had it on the table in 15 minutes!  It has the same flavors as bulgogi, a traditional Korean dish.  But, with Bulgogi, thinly sliced sirloin has to marinate for hours.  So, not only was this quick and easy it was so flavorful.  It makes 4 small servings so if you have bigger eaters or want leftovers I would double this recipe.  

INGREDIENTS

• 1/3 cup brown sugar, packed 
• 1/4 cup soy sauce 
• 1 tablespoon sesame oil 
• 1/2 teaspoon crushed red-pepper flakes
• 1/4 teaspoon ground ginger or 1/2 teaspoon grated fresh ginger
• 3 cloves garlic, minced 
• 1 pound ground beef 
• 2 green onions, thinly sliced 
• Cooked rice, for serving

INSTRUCTIONS

• In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. 
• In a large skillet over medium high heat, brown ground beef and garlic until browned making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes.  Top with green onions and serve over rice.