Thursday, March 22, 2012

Recipe #160: Chicken Lettuce Wraps

I am SO FAT right now from stuffing these in my pie-hole.  So fresh tasting, full of flavor, and fun to eat.  Definitely messy too, but that's worth it.  This is another from the same friend who gave me yesterday's recipe... I think I'm going to make whatever she suggests from now on :)


1-1/2 pounds boneless skinless chicken breasts, cubed  (I used 1lb)
1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced  (I skipped these because we don't like them)
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves (I only needed 7)
1/3 cup sliced almonds, toasted  (I skipped the toasting part)


In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up

Wednesday, March 21, 2012

Recipe #159: Thai Turkey Burgers

Man, I can't rave enough about this one.  It's one of those recipes that just makes me excited to cook more new recipes.  SO FREAKING DELICIOUS!!!!!!  What is it about a little spicy peanut butter/ginger/garlic/soy/honey flavor that makes food taste all that much better??

My friend pointed this one out to me at

OK it looks a little burnt but it's not really.... could only taste the awesome flavors.

Ingredients (makes 4 burgers)
  • 1 lb 99% fat-free lean ground turkey breast (I used Jennie-O)
  • 1/2 cup shredded carrot
  • 1/2 cup finely chopped broccoli
  • 3 Tablespoons chopped cilantro
  • 1 green onion, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 4 buns (I toasted Arnold Sandwich Thins)
  • baby spinach leaves
For the peanut sauce:
  • 3 Tablespoons smooth peanut butter
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon water
  • 1 clove garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce (could use siracha)
  • 1 teaspoon honey
  • 1/4 teaspoon ground ginger
  • Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, chili garlic sauce, honey and ground ginger in a food processor or blender. Blend until very smooth. Reserve 2 teaspoons and set aside.
  • Combine remaining peanut sauce with turkey, carrots, broccoli, cilantro, green onion, salt and red pepper flakes in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium-high heat and spray with non-stick spray. Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray. Flip and cook for 3-4 more minutes or until burgers are no longer pink in the middle.
  • Place a burger patty on each bun and top with 2 teaspoons of the reserved peanut sauce. Add baby spinach for crunch and serve.
It even LOOKS pretty!

Saturday, March 10, 2012

Too busy traveling to cook...

It's sad seeing that my last post was 2/12.  Work's been crazy.... traveled this week to Virginia for training, and the previous week I was in Altoona and Bedford PA for a few days on project stuff.  Next week Wed-Fri it's back to Bedford for me to try to finish up a wastewater treatment project with some of the other contractors.

My view from my seat on a United prop plane from Washington Dulles airport to Cleveland... got to witness some gorgeous scenery and the sun setting.  Flew right over Downtown Cleveland during the descent, which was all lit up and sparkling.  Probably ties for my favorite flight so far.  (The other was a night flight from Denver to Cleveland with clear skies to the ground... so many lights!)

Makes it hard to be excited about planning new meals.  Usually before I travel, I have to consider the food situation because I don't want to leave Nick with an empty fridge or a bunch of ingredients so he has to cook for just himself.  He loves leftovers, so many times I'll make something over the weekend that will leave him plenty of leftovers for quick lunches and dinners for while I'm gone.  This past time was leftover pot roast and mashed potatoes, and tons of spaghetti pie.  Maybe this time I'll make the crock pot chicken noodle soup again.... that stuff is awesome.

Eventually I'll be back to some new meals here.  Hoping that after next week I won't have to travel again for a bit.  Definitely learning a lot, getting a lot done, and doing pretty well for being there just over a year now.  I love having my own tool box full of stuff to use on site... I love my steel toed boots and my hard hat.  It's an interesting field.  But it's hurting my cooking hobby!