It was t-ball night again, so I packed these wraps as a picnic dinner at the ballpark. I wrapped the lettuce leaves in a gallon sized zip top bag with some damp paper towel, and then packaged up the rest in a divided Tupperware. It was a delicious, portable dinner that was healthy and satisfying.
Buffalo Chicken BLAT Wraps
Adapted From: Iowa Girl Eats website
Ingredients:
1 (1 lb.) package of chicken tenders
2 Tbsp of Ranch Seasoning Mix (see below)
2 teaspoons of bacon fat
Buffalo Wing Sauce (I like Frank’s Hot Sauce)
4-5 slices bacon, chopped
2 tomatoes
1 avocado
a splash of lemon juice
a splash of lime juice
salt and pepper to taste
hearts of romaine
Ranch Seasoning Mix:
dried tarragon
lemon pepper seasoning
garlic powder
dried chives
dried parsley
salt and pepper, to taste
Combine 1 tsp of each spice in a small, air tight bowl. Add salt and pepper to taste. Store with spices for up to a month.
Directions:
Cook bacon in a large cast iron skillet over medium heat until crispy. Drain on a paper towel-lined plate and set aside.
Drain some of the remaining bacon fat off (keep about 1 tsp), and heat the rest in the same skillet over medium-high heat.
Season chicken with Ranch Seasoning Mix and toss to coat. Add chicken to hot skillet and cook for 3-4 minutes a side, or until no longer pink in the middle. Remove chicken to a plate and let cool for a few minutes. Chop into bite-sized pieces and mix with just enough buffalo wing sauce to coat chicken pieces.
Cut tomatoes in half, then thinly slice. Sprinkle some Ranch Seasoning Mix over tomatoes and set aside.
Slice avocado in half, pop out the seed, peel, and thinly slice. Season avocado slices with a splash of lemon juice, a splash of lime juice, salt and pepper. Set aside.
Cut core off of romaine hearts, then rinse and pat dry.
Assemble wraps by placing chicken, bacon, tomato, and avocado inside romaine lettuce leaves.
Showing posts with label lettuce. Show all posts
Showing posts with label lettuce. Show all posts
May 7, 2013
September 12, 2011
World's Greatest Sandwich (aka The "Spanglish" Sandwich)
Have you discovered Pinterest yet? I'm addicted; it's fantastic! It is so addicting, I literally need to limit my time on it, and use perusing it as a reward system for myself so I can get other chores done. For instance, if I clean the kitchen I get 15 minutes on Pinterest, if I do a load of laundry I get a half hour on Pinterest. You get the idea. Anyway, among the cornucopia of stuff on Pinterest, they have recipes. As a matter of fact, I found the link to this recipe on Pinterest. The recipe is entitled World's Greatest Sandwich, developed by chef Thomas Keller for the movie "Spanglish". That is a bold claim, but I must confess...this sandwich was pretty darn close to perfection.
World's Greatest Sandwich (aka The "Spanglish" Sandwich)
From: Thomas Keller, via thekitchn.com
NOTE: Ingredients yield 1 sandwich. Adjust quantities as needed, for additional sandwiches.
Ingredients:
3-4 slices of bacon
2 slices of Monterey Jack cheese
2 slices of toasted rustic country loaf (pain de campagne)
1 tbsp of mayo
4 tomato slices
2 leaves of butter lettuce (yes, it's called butter lettuce)
1 teaspoon butter
1 egg
Directions:
1. Cook the bacon until crisp, drain on paper towels,
2. Place slices of cheese on one side of toasted bread. Place in toaster oven or under broiler to melt.
3. Spread mayo on other slice of bread top with bacon, sliced tomato, and lettuce
4. On non-stick skillet, melt butter over medium heat. Fry egg, turning over briefly when the bottom is set (keep yolk runny).
5. Slide finished egg on top of lettuce, top with other slice of bread (cheese-side down).
6. Place sandwich on plate and slice in half, letting yolk run down sandwich.
The Result:
This sandwich rocked!!! I used heirloom tomatoes, applewood smoked bacon, and ciabiatta bread; which really put this beauty over the top.
The website I found this recipe on adjusted the sandwich to include avocado. I agree that would have been a delicious addition, but I didn't have any on hand. Maybe next time...yum.
World's Greatest Sandwich (aka The "Spanglish" Sandwich)
From: Thomas Keller, via thekitchn.com
NOTE: Ingredients yield 1 sandwich. Adjust quantities as needed, for additional sandwiches.
Ingredients:
3-4 slices of bacon
2 slices of Monterey Jack cheese
2 slices of toasted rustic country loaf (pain de campagne)
1 tbsp of mayo
4 tomato slices
2 leaves of butter lettuce (yes, it's called butter lettuce)
1 teaspoon butter
1 egg
Directions:
1. Cook the bacon until crisp, drain on paper towels,
2. Place slices of cheese on one side of toasted bread. Place in toaster oven or under broiler to melt.
3. Spread mayo on other slice of bread top with bacon, sliced tomato, and lettuce
4. On non-stick skillet, melt butter over medium heat. Fry egg, turning over briefly when the bottom is set (keep yolk runny).
5. Slide finished egg on top of lettuce, top with other slice of bread (cheese-side down).
6. Place sandwich on plate and slice in half, letting yolk run down sandwich.
The Result:
This sandwich rocked!!! I used heirloom tomatoes, applewood smoked bacon, and ciabiatta bread; which really put this beauty over the top.
The website I found this recipe on adjusted the sandwich to include avocado. I agree that would have been a delicious addition, but I didn't have any on hand. Maybe next time...yum.
May 13, 2011
BLT Lettuce Wraps
I had half of a leftover head of lettuce in my fridge from last night's dinner, and I decided that I could probably come up with something to do with it. After all, wasting food is not really my gig. So, I did some searching on food.com (which happens to have a ton of SBD recipes on it) and found these easy-to-put-together wraps.
BLT Lettuce Wraps
Adapted From: Food.com, By: KVasanth on August 27, 2007
Ingredients:
4 slices bacon (turkey bacon is recommended, but I used Applewood Smoked bacon)
4 leaves red leaf or iceburg lettuce
1 tomato, sliced thinly
2 tablespoons mayo (fat-free preferred)
salt and pepper to taste
Directions:
Cook bacon in the microwave between paper towel sheets in order to get it crispy. (I don't like microwaved bacon, so I cook it either in a pan or bake it in the oven).
Rinse and dry lettuce leaves. Carefully break the spines of each leaves in multiple places so that it rolls easily.
Spread mayonnaise on leaves (as you would on bread). Sprinkle tomatoes with salt and pepper to taste.
Add one slice of bacon per each lettuce leaf. Top with sliced tomato, roll and eat!
The Result:
I didn't take a photo, but these were really good. They were just as satisfying as a normal BLT sandwich, and I didn't miss the bread at all. This was a great way to use up some of my leftover lettuce. Yum!
BLT Lettuce Wraps
Adapted From: Food.com, By: KVasanth on August 27, 2007
Ingredients:
4 slices bacon (turkey bacon is recommended, but I used Applewood Smoked bacon)
4 leaves red leaf or iceburg lettuce
1 tomato, sliced thinly
2 tablespoons mayo (fat-free preferred)
salt and pepper to taste
Directions:
Cook bacon in the microwave between paper towel sheets in order to get it crispy. (I don't like microwaved bacon, so I cook it either in a pan or bake it in the oven).
Rinse and dry lettuce leaves. Carefully break the spines of each leaves in multiple places so that it rolls easily.
Spread mayonnaise on leaves (as you would on bread). Sprinkle tomatoes with salt and pepper to taste.
Add one slice of bacon per each lettuce leaf. Top with sliced tomato, roll and eat!
The Result:
I didn't take a photo, but these were really good. They were just as satisfying as a normal BLT sandwich, and I didn't miss the bread at all. This was a great way to use up some of my leftover lettuce. Yum!
Beef and Bean Lettuce Wraps
Have you noticed a common theme to my meals this week? What about a new tag...have you noticed that??? No? Well, that's okay...the husband didn't notice either. I have been doing Phase 1 of the South Beach Diet for the past week. I decided to try it since I have literally been stuck at a weight loss plateau for about five months now. Enough is enough! I decided to shake things up a bit with my body and get the scale moving back in the right direction. The beauty of South Beach is that it is not far off from how we normally eat. I just needed to get the family on board. The husband is really skeptical of any "diet" plan, so I decided to just make the recipes and not really tell him what I was doing. He loved every one of my new SBD-friendly meals, but then made a face when I told him that we were going to continue on Phase 1 of South Beach for another week. Sheesh. MEN!!! Anyway, if you see the new tag SBD Phase 1 (or subsequently SBD Phase 2 or SBD Phase 3) you will now know that the recipe I am posting is friendly for that particular stage of the SBD. I must say, I am loving it! It seems it was just what I needed to break through my plateau and get my weight loss efforts going again.
Anyway, this is another SBD recipe that I found online, and it was quite easy to put together and very yummy. We love any type of Tex-Mex or Mexican-inspired recipes, so this was a total hit!
Beef and Bean Lettuce Wraps
From: Food.com; By: Celeste :) on February 20, 2008
Ingredients:
1 teaspoon olive oil
1/2 lb boneless beef top sirloin steak, cut into thin slices
1/2 cup mild salsa
1/2 cup water
1 medium green bell pepper, cut into strips
1 (15 ounce) can black beans, drained and rinsed
8 large lettuce leaves
1/4 cup shredded reduced-fat sharp cheddar cheese
Directions:
Heat oil in large nonstick skillet on high heat. Add steak; cook until browned, stirring frequently.
Add salsa, water, peppers, and beans; mix well. Bring to boil. Reduce heat to medium-low; simmer 10 minutes or until steak ii tender, stirring occasionally.
Spoon steak mixture evenly onto lettuce leaves; top with cheese, Roll up. Serve warm.
The Result:
South Beach Diet or no South Beach Diet, these were really good and something that I would serve again no matter what. They were pretty darn tasty!
Anyway, this is another SBD recipe that I found online, and it was quite easy to put together and very yummy. We love any type of Tex-Mex or Mexican-inspired recipes, so this was a total hit!
Beef and Bean Lettuce Wraps
From: Food.com; By: Celeste :) on February 20, 2008
Ingredients:
1 teaspoon olive oil
1/2 lb boneless beef top sirloin steak, cut into thin slices
1/2 cup mild salsa
1/2 cup water
1 medium green bell pepper, cut into strips
1 (15 ounce) can black beans, drained and rinsed
8 large lettuce leaves
1/4 cup shredded reduced-fat sharp cheddar cheese
Directions:
Heat oil in large nonstick skillet on high heat. Add steak; cook until browned, stirring frequently.
Add salsa, water, peppers, and beans; mix well. Bring to boil. Reduce heat to medium-low; simmer 10 minutes or until steak ii tender, stirring occasionally.
Spoon steak mixture evenly onto lettuce leaves; top with cheese, Roll up. Serve warm.
The Result:
South Beach Diet or no South Beach Diet, these were really good and something that I would serve again no matter what. They were pretty darn tasty!
January 5, 2011
Stir-Fried Turkey Lettuce Wraps
Here is my other "non-cookbook" recipe for the week (refer to my previous post for the scoop on all the "non-cookbook" drama of the week). This is a 2-step Martha Stewart dish, that is yummy, healthy, and will satisfy any take-out cravings you may have lurking within your psyche.
Stir-Fried Turkey Lettuce Wraps
From: Martha Stewart Everyday Food app for iphone (via marthastewart.com; Everyday Food, Jan. 2010)
Ingredients:
1/4 cup soy sauce
4 teaspoons fish sauce
4 teaspoons sugar
1 tablespoon vegetable oil (I used grapeseed oil)
1 large shallot, finely chopped (I didn't have a shallot, so I used finely diced white onion)
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded and finely chopped
1 pound ground turkey (93 percent lean)
2 large heads Bibb, Boston, or iceberg lettuce, leaves separated (I used iceburg)
Directions:
1.In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
2.Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.
The Result:
This was awesome! My whole family loved it. Here is some exciting news...by whole family, I mean the baby girls, too. Yup. They ate some of the turkey (without pieces of the jalapeno pepper) and they LOVED it. Big girls! This is totally a tangent, but we are transitioning them onto table food and I am really excited. They had steamed peas and carrots, the ground turkey, and fresh mango tonight. It was our first official family dinner where we were all eating together.
Anyway, this recipe was a hit. It was a delicious take on lettuce wraps. I didn't serve the sauce on the side, but instead turned off the heat and just combined the remaining sauce with the finished, cooked turkey. It wasn't overly saucy, but it was super-flavorful. We garnished our iceburg lettuce wraps with some fresh, diced yellow bell peppers, chopped green onion, fresh cilantro, and those crunchy, chow mein noodles. As a side dish, I made roasted broccoli for the boy, the husband and I, and--as I mentioned--steamed some easy finger veggies for the babies. Nom, nom, nom!!! Thanks again to Martha; I am one happy momma.
Stir-Fried Turkey Lettuce Wraps
From: Martha Stewart Everyday Food app for iphone (via marthastewart.com; Everyday Food, Jan. 2010)
Ingredients:
1/4 cup soy sauce
4 teaspoons fish sauce
4 teaspoons sugar
1 tablespoon vegetable oil (I used grapeseed oil)
1 large shallot, finely chopped (I didn't have a shallot, so I used finely diced white onion)
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded and finely chopped
1 pound ground turkey (93 percent lean)
2 large heads Bibb, Boston, or iceberg lettuce, leaves separated (I used iceburg)
Directions:
1.In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
2.Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.
The Result:
This was awesome! My whole family loved it. Here is some exciting news...by whole family, I mean the baby girls, too. Yup. They ate some of the turkey (without pieces of the jalapeno pepper) and they LOVED it. Big girls! This is totally a tangent, but we are transitioning them onto table food and I am really excited. They had steamed peas and carrots, the ground turkey, and fresh mango tonight. It was our first official family dinner where we were all eating together.
Anyway, this recipe was a hit. It was a delicious take on lettuce wraps. I didn't serve the sauce on the side, but instead turned off the heat and just combined the remaining sauce with the finished, cooked turkey. It wasn't overly saucy, but it was super-flavorful. We garnished our iceburg lettuce wraps with some fresh, diced yellow bell peppers, chopped green onion, fresh cilantro, and those crunchy, chow mein noodles. As a side dish, I made roasted broccoli for the boy, the husband and I, and--as I mentioned--steamed some easy finger veggies for the babies. Nom, nom, nom!!! Thanks again to Martha; I am one happy momma.
August 29, 2010
Lighter Chicken Caesar Salad
Chicken Caesar salad is usually pretty high in calories (sometimes as many as a double cheeseburger), so I was pleased to find this more healthful version in the America's Test Kitchen Light & Healthy 2010 cookbook. I love a good classic Caesar, and this recipe does not disappoint!!! This dish delivered juicy, perfectly cooked chicken breast, homemade, garlicky croutons, and perfectly flavored Caesar dressing; all served over a bed of crisp romaine lettuce. Yum!
Lighter Chicken Caesar Salad
Adapted From: America's Test Kitchen Light & Healthy 2010 cookbook
Ingredients:
Dressing:
1/2 cup low-fat buttermilk
2 Tablespoons light mayo
2 Tablespoons fresh lemon juice
2 Tablespoons water
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
2 anchovy fillets, rinsed and patted dry (--OR--substitute 1 Tablespoon of anchovy paste)
1/2 teaspoon pepper
1/4 teaspoon salt
2 Tablespoons extra-virgin olive oil
1 ounce Parmesan cheese, grated (about 1/2 cup)
Salad:
2 slices of white sandwich bread, cut into 1 inch cubes (--OR--substitute 100% whole wheat bread)
cooking spray
salt to taste
1/2 teaspoon of garlic powder
4 (6 ounce) boneless, skinless chicken breasts, trimmed
1/2 teaspoon pepper
1 teaspoon canola oil
1/2 cup of water
3 romaine lettuce hearts (1 lb.), torn into bite sized pieces (about 12 cups)
Directions:
1. For the dressing: Process the buttermilk, mayo, lemon juice, water, mustard, Worcestershire, garlic, anchovy paste, pepper, and salt in a food processor. Pulse for 30 seconds. With the motor running, add the olive oil in a steady stream. Transfer the mixture to a bowl and mix in the Parmesan cheese (except for 1 Tablespoon, set aside).
2. For the salad: Heat oven to 350 degrees. Spread the bread cubes on baking sheet. Coat with cooking spray on both sides. Sprinkle with salt, pepper, and garlic powder. Mix with your clean hands, to make sure the bread cubes are well coated with spices. Bake for 10-20 minutes, until crisp and turning once during cooking. Set aside to cool.
3. Pat the chicken breasts dry with paper towel and sprinkle with salt and pepper. Heat canola oil in a skillet over medium-high heat. When oil is hot, add chicken seasoned side down. Brown chicken in the skillet for 5-7 minutes. Turn over and add 1/2 cup of water to the pan and cover. Cook for 5-7 minutes, or until chicken is cooked thoroughly. Remove cooked chicken from pan and rest for 5 minutes. Slice into strips.
4. Assemble salad as follows: Top a bed of romaine lettuce with cooked chicken, croutons, and salad dressing. Toss lightly to combine. Sprinkle additional Parmesan cheese on top for garnish. Serve and enjoy!
Nutritional Info:
Yield: Serves 4
Total Calories per serving: 410
Total Fat: 18g
Sat Fat: 4g
Cholesterol: 110 mg
The Result:
This was a perfect version of Chicken Caesar salad. I substituted whole wheat bread and anchovy paste to accomodate what I had on hand. Also, I cut the recipe in half for our family size. This salad was totally delicious!!!
Lighter Chicken Caesar Salad
Adapted From: America's Test Kitchen Light & Healthy 2010 cookbook
Ingredients:
Dressing:
1/2 cup low-fat buttermilk
2 Tablespoons light mayo
2 Tablespoons fresh lemon juice
2 Tablespoons water
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
2 anchovy fillets, rinsed and patted dry (--OR--substitute 1 Tablespoon of anchovy paste)
1/2 teaspoon pepper
1/4 teaspoon salt
2 Tablespoons extra-virgin olive oil
1 ounce Parmesan cheese, grated (about 1/2 cup)
Salad:
2 slices of white sandwich bread, cut into 1 inch cubes (--OR--substitute 100% whole wheat bread)
cooking spray
salt to taste
1/2 teaspoon of garlic powder
4 (6 ounce) boneless, skinless chicken breasts, trimmed
1/2 teaspoon pepper
1 teaspoon canola oil
1/2 cup of water
3 romaine lettuce hearts (1 lb.), torn into bite sized pieces (about 12 cups)
Directions:
1. For the dressing: Process the buttermilk, mayo, lemon juice, water, mustard, Worcestershire, garlic, anchovy paste, pepper, and salt in a food processor. Pulse for 30 seconds. With the motor running, add the olive oil in a steady stream. Transfer the mixture to a bowl and mix in the Parmesan cheese (except for 1 Tablespoon, set aside).
2. For the salad: Heat oven to 350 degrees. Spread the bread cubes on baking sheet. Coat with cooking spray on both sides. Sprinkle with salt, pepper, and garlic powder. Mix with your clean hands, to make sure the bread cubes are well coated with spices. Bake for 10-20 minutes, until crisp and turning once during cooking. Set aside to cool.
3. Pat the chicken breasts dry with paper towel and sprinkle with salt and pepper. Heat canola oil in a skillet over medium-high heat. When oil is hot, add chicken seasoned side down. Brown chicken in the skillet for 5-7 minutes. Turn over and add 1/2 cup of water to the pan and cover. Cook for 5-7 minutes, or until chicken is cooked thoroughly. Remove cooked chicken from pan and rest for 5 minutes. Slice into strips.
4. Assemble salad as follows: Top a bed of romaine lettuce with cooked chicken, croutons, and salad dressing. Toss lightly to combine. Sprinkle additional Parmesan cheese on top for garnish. Serve and enjoy!
Nutritional Info:
Yield: Serves 4
Total Calories per serving: 410
Total Fat: 18g
Sat Fat: 4g
Cholesterol: 110 mg
The Result:
This was a perfect version of Chicken Caesar salad. I substituted whole wheat bread and anchovy paste to accomodate what I had on hand. Also, I cut the recipe in half for our family size. This salad was totally delicious!!!
May 4, 2009
Sesame Beef Lettuce Wraps with Asian Sweet and Spicy Mustard
I made a version of this dish last year and we really liked it. Then, I promptly forgot about it altogether. I think that is one of the downfalls of trying so many new recipes all the time; it is easy for the ones that I like to slip through the cracks. If luck prevails, I'll get around to making the dish again...even if it is a year or more later. I really need to go back through my blog, read the reviews, and find the recipes that I really liked and that I haven't made since the first preparation.
I ended up remembering this recipe because I found a flank steak in my freezer. I am actually a little burnt out on my usual (albeit favorite) flank steak fajitas. I thought I could change up the method to the original Cooking Light recipe that I made before for Korean Sesame Beef Lettuce Wraps, based on what I have on hand this time. My friend, Claire suggested that I base my marinade for this dish of the Saito Chicken marinade recipe. Since she is a genius, I think that is exactly what I will do. I do want to make it more Asian-inspired, so I will add a few of my own touches. Hopefully, it will be as good as the original.
I bought some iceberg lettuce at the grocery store, which is the perfect choice for a lettuce wrap application. I think I will serve this dish with some baked, pre-made, veggie spring rolls from Trader Joe's. I may scrounge around on the Internet for a spring roll dipping sauce...we'll see. Other than that, dinner will be complete!
Sesame Beef Lettuce Wraps
Ingredients:
For marinade:
1 lb. flank steak, trimmed
2 cloves of minced garlic
1/3 cup of soy sauce
1/3 cup of lemon juice
1/2 cup of canola oil
1/4 cup of hoisin sauce
1 Tablespoon of Worcestershire sauce
1 teaspoon of dark sesame oil
1 teaspoon of ground ginger
1/2 teaspoon of dry mustard powder
pinch of sugar
1 Tablespoon of rice vinegar
salt and pepper to taste
For wraps:
toasted sesame seeds
1-2 raw carrots, peeled and shredded
1/2 red onion, diced
fresh cilantro, chopped
Sambal Oelek (optional)
crispy Asian noodles
Iceberg lettuce leaves
Directions:
Place beef and all marinade ingredients in a gallon size zip top bag. Shake or turn bag to combine. Let meat marinate for minimum 2-4 hours (or longer), turning every 1/2 hour. Grill meat on medium-high temperature until desired doneness is achieved. For medium rare, approximately 4 minutes on each side. Once meat is off the grill, let rest for minimum 10 minutes before slicing. This will allow meat juices to redistribute. Always slice against the grain of the meat. Slice meat into strips for wraps. Place beef in lettuce leaf with all the topping of your choice. Wrap like a taco or a burrito and enjoy!
The Result:
Oh man! This was sooooo good. I liked this version a lot better than the original Cooking Light recipe. The marinade was awesome! The steak was perfectly cooked, thanks to my husband's prowess on the grill. The flavors blended perfectly, and it was so satisfying. Yum!
I did find a recipe for a dipping sauce that was pretty good. I have had better... but this one was not bad in a pinch. I changed it to our liking, so I will post my adapted recipe below. When I put the original dipping sauce recipe together it tasted like it was missing something, so I had to tweak it a bit. The end result was good, but I like Trader Joe's pre-made sauces better. Next time, I will stick with those (TJ's has a mustard sauce and a sweet and sour sauce that are very delicious). I changed the quantities on my version, since I only wanted a little dipping sauce to try out.
Asian Sweet and Spicy Mustard
Adapted from: recipezaar.com /Recipe #79876
Ingredients:
2 Tablespoons of spicy brown mustard (I used hot Asian mustard)
1 Tablespoon of peanut butter
2 Tablespoons of hoisin sauce
2 Tablespoons of packed brown sugar (more if needed)
1 teaspoon of rice vinegar (more if needed)
1/2 teaspoon of dark sesame oil
salt to taste
Directions:
Mix all ingredients in a small bowl. Whisk until combined. Serve as dipping sauce or condiment.
I ended up remembering this recipe because I found a flank steak in my freezer. I am actually a little burnt out on my usual (albeit favorite) flank steak fajitas. I thought I could change up the method to the original Cooking Light recipe that I made before for Korean Sesame Beef Lettuce Wraps, based on what I have on hand this time. My friend, Claire suggested that I base my marinade for this dish of the Saito Chicken marinade recipe. Since she is a genius, I think that is exactly what I will do. I do want to make it more Asian-inspired, so I will add a few of my own touches. Hopefully, it will be as good as the original.
I bought some iceberg lettuce at the grocery store, which is the perfect choice for a lettuce wrap application. I think I will serve this dish with some baked, pre-made, veggie spring rolls from Trader Joe's. I may scrounge around on the Internet for a spring roll dipping sauce...we'll see. Other than that, dinner will be complete!
Sesame Beef Lettuce Wraps
Ingredients:
For marinade:
1 lb. flank steak, trimmed
2 cloves of minced garlic
1/3 cup of soy sauce
1/3 cup of lemon juice
1/2 cup of canola oil
1/4 cup of hoisin sauce
1 Tablespoon of Worcestershire sauce
1 teaspoon of dark sesame oil
1 teaspoon of ground ginger
1/2 teaspoon of dry mustard powder
pinch of sugar
1 Tablespoon of rice vinegar
salt and pepper to taste
For wraps:
toasted sesame seeds
1-2 raw carrots, peeled and shredded
1/2 red onion, diced
fresh cilantro, chopped
Sambal Oelek (optional)
crispy Asian noodles
Iceberg lettuce leaves
Directions:
Place beef and all marinade ingredients in a gallon size zip top bag. Shake or turn bag to combine. Let meat marinate for minimum 2-4 hours (or longer), turning every 1/2 hour. Grill meat on medium-high temperature until desired doneness is achieved. For medium rare, approximately 4 minutes on each side. Once meat is off the grill, let rest for minimum 10 minutes before slicing. This will allow meat juices to redistribute. Always slice against the grain of the meat. Slice meat into strips for wraps. Place beef in lettuce leaf with all the topping of your choice. Wrap like a taco or a burrito and enjoy!
The Result:
Oh man! This was sooooo good. I liked this version a lot better than the original Cooking Light recipe. The marinade was awesome! The steak was perfectly cooked, thanks to my husband's prowess on the grill. The flavors blended perfectly, and it was so satisfying. Yum!
I did find a recipe for a dipping sauce that was pretty good. I have had better... but this one was not bad in a pinch. I changed it to our liking, so I will post my adapted recipe below. When I put the original dipping sauce recipe together it tasted like it was missing something, so I had to tweak it a bit. The end result was good, but I like Trader Joe's pre-made sauces better. Next time, I will stick with those (TJ's has a mustard sauce and a sweet and sour sauce that are very delicious). I changed the quantities on my version, since I only wanted a little dipping sauce to try out.
Asian Sweet and Spicy Mustard
Adapted from: recipezaar.com /Recipe #79876
Ingredients:
2 Tablespoons of spicy brown mustard (I used hot Asian mustard)
1 Tablespoon of peanut butter
2 Tablespoons of hoisin sauce
2 Tablespoons of packed brown sugar (more if needed)
1 teaspoon of rice vinegar (more if needed)
1/2 teaspoon of dark sesame oil
salt to taste
Directions:
Mix all ingredients in a small bowl. Whisk until combined. Serve as dipping sauce or condiment.
March 30, 2009
Jen's Cheddar Broccoli Chicken and Homemade Salad Dressing
This recipe is really not that much of a recipe...but really, a trick that I learned from my mother in law. When I was pregnant with my son I decided that I wanted to start making some of the meals that my husband grew up having for dinner. A lot of the meals that I love come from old family recipes, and I wanted our son to grow up having favorites from both sides of the family. I asked my mother in law to show me how to prepare some of the traditional dishes that they all loved to eat. She was always a busy, working mom so she told me that her main priority was getting dinner on the table fast. This was one of the first meals that she taught me, and it conforms to her philosophy. It could not be any easier. (I think she was trying to size up my prowess in the kitchen, because she later moved on to more difficult recipes.) By now, it has turned into comfort food at our house and we all love this dish.
I should also mention that I have a weird love/hate relationship with condensed canned soups, and this recipe totally feeds into my psychosis. I love that they are so easy to use and to cook with, but I hate the fact that they are so unhealthy. Every time I use them in one of my recipes I am plagued with all sorts of conflicting feelings-pleasure, guilt, despair, euphoria, heartburn-you get the idea. I always promise myself that if I use canned soup in a recipe, I will try and make the rest of the meal as healthy as possible. Tonight, I am going to pair this dish with some brown rice and some steamed broccoli. I may even throw in a side salad with a homemade vinaigrette for good measure. Those healthy side items should allow me to enjoy my dinner guilt-free.
Jen's Cheddar Broccoli Chicken
Ingredients:
3 or 4 Boneless skinless chicken breasts
1 (15 oz.) can of condensed broccoli cheddar cheese soup, undiluted
salt and pepper to taste
cooking spray
Directions:
Spray a 8 x 8 glass casserole dish with cooking spray. Place chicken in the dish and season with salt and pepper. Pour a can of broccoli cheddar cheese soup on top of the chicken breasts. Using the back of a spoon, spread the undiluted soup in an even layer over all of the chicken. Bake at 375 degrees for approximately 30-40 minutes (or until chicken is cooked and juices run clear when pierced).
The Result:
I always forget how much I love this dinner, until I have it again. This meal was so satisfying and yummy! Perfect!!! This will remain a family favorite for a long, long time.
I also took a picture of our salad, because I don't think I have ever posted my recipe for salad dressing. I never buy bottled salad dressing, because I am super-picky and I can never find a variety that I like. Instead, I just make a quick vinaigrette that takes less than 5 minutes to put together. It always turns out way better than bottled dressing and it is always made with stuff that I have on hand. I make small quantities and store what I don't use right away in the fridge. Typically I save mine in a plastic container and it will stay fresh for about a week (it always gets eaten quickly, so it is never around for very long). Before serving, I just give the whole container a quick shake to re-combine everything, and it is as good as new!
Jen's Homemade Salad Dressing
Ingredients:
1/4 cup of walnut oil to taste, drizzled into mixture (use more if needed)
2 Tablespoons of white wine vinegar (use more if needed)
1/2 teaspoon of Dijon mustard
1/2 teaspoon of Whole Grain mustard
1 1/2 teaspoons of honey
Salt and pepper to taste
Directions:
In a small bowl combine the honey, salt, pepper, white wine vinegar, Dijon mustard, whole grain mustard. Whisk to combine. Keep whisking vigorously, while drizzling in a thin, continuous stream of oil; until all the oil has been used. Store in a plastic container, and use as needed.
Alternate method:
Combine all ingredients, except for oil, in a food processor or blender. Pulse to combine. Take lid insert out while blender or food processor is still running and drizzle in oil (in a thin continuous stream) until well combined. Store in a plastic container, and use as needed.
My favorite weeknight salad is just romaine lettuce, Parmigiano-Reggiano cheese shavings, sliced tomato wedges, and sliced almonds, topped off with my salad dressing. Yum!!!
I should also mention that I have a weird love/hate relationship with condensed canned soups, and this recipe totally feeds into my psychosis. I love that they are so easy to use and to cook with, but I hate the fact that they are so unhealthy. Every time I use them in one of my recipes I am plagued with all sorts of conflicting feelings-pleasure, guilt, despair, euphoria, heartburn-you get the idea. I always promise myself that if I use canned soup in a recipe, I will try and make the rest of the meal as healthy as possible. Tonight, I am going to pair this dish with some brown rice and some steamed broccoli. I may even throw in a side salad with a homemade vinaigrette for good measure. Those healthy side items should allow me to enjoy my dinner guilt-free.
Jen's Cheddar Broccoli Chicken
Ingredients:
3 or 4 Boneless skinless chicken breasts
1 (15 oz.) can of condensed broccoli cheddar cheese soup, undiluted
salt and pepper to taste
cooking spray
Directions:
Spray a 8 x 8 glass casserole dish with cooking spray. Place chicken in the dish and season with salt and pepper. Pour a can of broccoli cheddar cheese soup on top of the chicken breasts. Using the back of a spoon, spread the undiluted soup in an even layer over all of the chicken. Bake at 375 degrees for approximately 30-40 minutes (or until chicken is cooked and juices run clear when pierced).
The Result:
I always forget how much I love this dinner, until I have it again. This meal was so satisfying and yummy! Perfect!!! This will remain a family favorite for a long, long time.
I also took a picture of our salad, because I don't think I have ever posted my recipe for salad dressing. I never buy bottled salad dressing, because I am super-picky and I can never find a variety that I like. Instead, I just make a quick vinaigrette that takes less than 5 minutes to put together. It always turns out way better than bottled dressing and it is always made with stuff that I have on hand. I make small quantities and store what I don't use right away in the fridge. Typically I save mine in a plastic container and it will stay fresh for about a week (it always gets eaten quickly, so it is never around for very long). Before serving, I just give the whole container a quick shake to re-combine everything, and it is as good as new!
Jen's Homemade Salad Dressing
Ingredients:
1/4 cup of walnut oil to taste, drizzled into mixture (use more if needed)
2 Tablespoons of white wine vinegar (use more if needed)
1/2 teaspoon of Dijon mustard
1/2 teaspoon of Whole Grain mustard
1 1/2 teaspoons of honey
Salt and pepper to taste
Directions:
In a small bowl combine the honey, salt, pepper, white wine vinegar, Dijon mustard, whole grain mustard. Whisk to combine. Keep whisking vigorously, while drizzling in a thin, continuous stream of oil; until all the oil has been used. Store in a plastic container, and use as needed.
Alternate method:
Combine all ingredients, except for oil, in a food processor or blender. Pulse to combine. Take lid insert out while blender or food processor is still running and drizzle in oil (in a thin continuous stream) until well combined. Store in a plastic container, and use as needed.
My favorite weeknight salad is just romaine lettuce, Parmigiano-Reggiano cheese shavings, sliced tomato wedges, and sliced almonds, topped off with my salad dressing. Yum!!!
September 9, 2008
Korean Sesame Beef Lettuce Wraps
I am feeling better, as the day progresses. I ventured out of my cave/house and went to the library and the bank. They were short trips, but made me realize that getting out of the house does wonders for how you feel sometimes. When we got home the boy became occupied with his Legos, and I decided that I needed to come up with a dinner plan.
I had marked several recipes in my latest issue of Cooking Light magazine, so I started there. Bingo! Right away, I found this recipe that I had tabbed to try out. I had everything on hand, except for the kimchi (which is a fermented, spicy, jarred Korean cabbage concoction that is used as a condiment) and the green onions. Normally, I try not to make a special trip for an ingredient I don't have...but this recipe intrigues me. Now that I have in my mind that I want to try it, nothing else will suffice. The kimchi proved harder to find than expected. I called several grocery stores and none of them carried it. Finally, I called one of my favorite gourmet shops, AJ's Fine Foods. They are pricey on a lot of their stuff, but some things are still reasonable. The best part is they always have hard to find items. Sure enough, they carry kimchi all the time, and it is not expensive. Since the husband loves running errands for me, I called and asked him to pick some up. What can I say, he is good to me!
This looks like it comes together quickly, so I think it is going to be pretty easy. There is one review on the website, and it warns to get all your prep work and ingredients together first...before you start cooking. That makes perfect sense, since stir fry is a very quick cooking method and you really don't have time to prep as you go. The reviewer was very happy with this dish, so that gives me hope that it is good. I will let you know the results later.
Korean Sesame Beef Lettuce Wraps
Ingredients:
3/4 pound flank steak, trimmed
1/3 cup thinly sliced green onions, divided
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
1 tablespoon minced garlic
1 teaspoon dark sesame oil
2 tablespoons canola oil, divided
1 tablespoon toasted sesame seeds
4 cups hot cooked short-grain rice
1 cup kimchi
16 red leaf lettuce leaves
Directions:
1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.
2. Heat a 14-inch wok over high heat. Add 1 tablespoon canola oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 2 minutes or until lightly browned. Spoon cooked steak mixture into a bowl. Repeat procedure with remaining 1 tablespoon canola oil and remaining steak mixture. Sprinkle with remaining onions and sesame seeds. Spoon 1/4 cup rice, about 2 tablespoons steak mixture, and 1 tablespoon kimchi onto each lettuce leaf; roll up. Serve immediately.
Yield: 4 servings (serving size: 4 filled lettuce leaves)
CALORIES 498 (27% from fat); FAT 14.8g (sat 2.7g,mono 6.8g,poly 3.3g); IRON 8.7mg; CHOLESTEROL 28mg; CALCIUM 88mg; CARBOHYDRATE 62.2g; SODIUM 581mg; PROTEIN 25.2g; FIBER 3.2g
Cooking Light, SEPTEMBER 2008
Jen's Notes:
I only have two real changes that I am going to substitute on this dish. First, I don't have red lettuce...so I will use butter lettuce instead. Then, the recipe calls for short grained rice. I have medium and long grain rice, but not any short grain. I think I will use the medium grain or I do have some brown rice that I could also use. I think I will wait and see whatever floats my boat when I start making dinner (for the rice choice, at least).
I had marked several recipes in my latest issue of Cooking Light magazine, so I started there. Bingo! Right away, I found this recipe that I had tabbed to try out. I had everything on hand, except for the kimchi (which is a fermented, spicy, jarred Korean cabbage concoction that is used as a condiment) and the green onions. Normally, I try not to make a special trip for an ingredient I don't have...but this recipe intrigues me. Now that I have in my mind that I want to try it, nothing else will suffice. The kimchi proved harder to find than expected. I called several grocery stores and none of them carried it. Finally, I called one of my favorite gourmet shops, AJ's Fine Foods. They are pricey on a lot of their stuff, but some things are still reasonable. The best part is they always have hard to find items. Sure enough, they carry kimchi all the time, and it is not expensive. Since the husband loves running errands for me, I called and asked him to pick some up. What can I say, he is good to me!
This looks like it comes together quickly, so I think it is going to be pretty easy. There is one review on the website, and it warns to get all your prep work and ingredients together first...before you start cooking. That makes perfect sense, since stir fry is a very quick cooking method and you really don't have time to prep as you go. The reviewer was very happy with this dish, so that gives me hope that it is good. I will let you know the results later.
Korean Sesame Beef Lettuce Wraps
Ingredients:
3/4 pound flank steak, trimmed
1/3 cup thinly sliced green onions, divided
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
1 tablespoon minced garlic
1 teaspoon dark sesame oil
2 tablespoons canola oil, divided
1 tablespoon toasted sesame seeds
4 cups hot cooked short-grain rice
1 cup kimchi
16 red leaf lettuce leaves
Directions:
1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.
2. Heat a 14-inch wok over high heat. Add 1 tablespoon canola oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 2 minutes or until lightly browned. Spoon cooked steak mixture into a bowl. Repeat procedure with remaining 1 tablespoon canola oil and remaining steak mixture. Sprinkle with remaining onions and sesame seeds. Spoon 1/4 cup rice, about 2 tablespoons steak mixture, and 1 tablespoon kimchi onto each lettuce leaf; roll up. Serve immediately.
Yield: 4 servings (serving size: 4 filled lettuce leaves)
CALORIES 498 (27% from fat); FAT 14.8g (sat 2.7g,mono 6.8g,poly 3.3g); IRON 8.7mg; CHOLESTEROL 28mg; CALCIUM 88mg; CARBOHYDRATE 62.2g; SODIUM 581mg; PROTEIN 25.2g; FIBER 3.2g
Cooking Light, SEPTEMBER 2008
Jen's Notes:
I only have two real changes that I am going to substitute on this dish. First, I don't have red lettuce...so I will use butter lettuce instead. Then, the recipe calls for short grained rice. I have medium and long grain rice, but not any short grain. I think I will use the medium grain or I do have some brown rice that I could also use. I think I will wait and see whatever floats my boat when I start making dinner (for the rice choice, at least).
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