THOSE ONO-CHICKEN-LETTUCE-WRAPS!

A couple night ago I decided to try something that's been on my "Recipes to Try Soon" Pinterest board for quite awhile; chicken lettuce wraps (along the line of P.F. Changs')!  If I had remembered that sage advice from my mom, to always read a recipe first, I would have realized that I needed to buy some cellophane noodles, shiitake mushrooms and bamboo shoots!  But, part way through the recipe, I wasn't going to let that stop me! I'm sure the noodles, etc., would have added to the outcome, but they were so good anyway, that I'll just share my easier/cheaper version with you. This is originally from foodnetwork.com, I just made a few other minor changes. (Maybe I should have called these "Oh-no!" chicken lettuce wraps, since I was missing 3 ingredients!)

THOSE ONO-CHICKEN-LETTUCE-WRAPS KNOCK-OFF RECIPE

(Original recipe was from foodnetwork.com)

Ingredients

For the Chicken:

• 1 large egg white
• 1 tablespoon cornstarch
• 1 tablespoon Chinese rice wine or dry sherry (or white grape juice)
• 1 1/2 pounds skinless, boneless chicken breasts, diced

For the Stir-Fry Sauce:

• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Chinese rice wine or dry sherry (or white grape juice)
• 2 tsp. chili paste (adjust for heat)
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch

For the Stir-Fry:

• 4 tablespoons peanut oil (I used grape seed oil)

• 3 cloves garlic, minced

• 1 teaspoon minced peeled ginger
• 4 scallions; 2 minced, 2 cut into 1-inch pieces
• Kosher salt
• 1/2 teaspoon sugar
• 1 can sliced water chestnuts, cut in smaller pieces

• Lettuce leaves, I think butter lettuce is best for wraps

• Directions

Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.

Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine, chili paste and sesame oil in a bowl, then whisk in the cornstarch until dissolved. Set aside.

Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.

Serve with lettuce leaves to wrap.  The chicken filling would also be wonderful over rice, instead of in wraps!

EASY BEEF AND POTATO PIES

I don't have a photo to post with this recipe (my camera charger went into hiding for the holidays!) but it's so good and easy that I want to share it anyway! It was originally Martha Stewart's recipe but I made a few little changes (among those: leaving out the 1/2 cup of golden raisins).  I am giving you my edited version here. Also, if you don't want to pay the $4 for a box of frozen puff pastry, I think they'd be really good with pie crust dough (just watch the cooking time). But I do love the light, flakiness of puff pastry! So, here it is...

GROUND BEEF & POTATO PUFF PASTRY PIES

(BY MARTHA STEWART)

• INGREDIENTS:
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, diced 
• Coarse salt and ground pepper
• 2 medium garlic cloves, minced
• 1/2 pound ground beef
• 1-1/2 tsp. smoked paprika,  plus more for sprinkling on tops
• 1 medium potato (Yukon Gold is best), diced (about 1-1/4 cup)  NOTE: I used up a previously boiled potato and it turned out fine.
• 2 sheets frozen puff pastry, thawed

• DIRECTIONS:
• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika and potato; season to taste with more salt and pepper, if needed. Remove from heat.
• On a piece of parchment paper, gently roll out puff pastry sheets to smooth creases (by hand, not with a rolling pin). Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle lightly with smoked paprika. Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

Cook's Note

Fill these pies the day before and refrigerate in a single layer, covered, until ready to bake.

ROASTED FIGS WITH HONEY AND ROSEMARY

Roasted Figs with Honey and Rosemary

I participate in a wonderful fresh foods co-op (Bountiful Baskets) where we get a variety of in season fruits and veggies in each order.  Recently one of the fruits was figs.  As a kid, figs were the only fruit I disliked and I had never tried them as an adult. So, I decided to be "adventurous" and prepare the ones I received. I found this recipe online, unfortunately I don't remember where, so I can't give credit for it. I found out that I really love figs now! So, maybe I AM my mother's daughter, as a bowl of fresh figs with cream is one of her favorite delicacies!

INGREDIENTS:

1 pint fresh figs
1/3 cup honey
4 large sprigs fresh rosemary
Fresh cracked black pepper

INSTRUCTIONS:

Heat the oven to 375F. Wash and stem the figs. Slice in half and arrange cut side up in a baking dish. Drizzle the honey over top and cut the sprigs in half and tuck between the figs. Grind fresh pepper over everything.

Roast for about 15 minutes, or until the honey is just being to get dark and caramelized. The figs should not be too soft - you need to be able to pick them up with your fingers.

Let cool for about 10 minutes before serving. Arrange on a plate with a soft cheese and mild crackers. Drizzle the juices and honey left in the baking dish over the figs and cheese. Make open-faced sandwiches on the crackers with cheese, then a fig.  Serves 4 as an appetizer

THAI CHICKEN WITH BASIL

There is a great kitchen store near where I live that gives free cooking classes twice a week. I have gotten some wonderful recipes from those classes!  The woman who teaches the classes, co-owner of the store, is just as good as the Food Network stars, so it is entertaining as well. And of course, the samples are the highlight of the class! After a recent class, I went home and made this. It may look like a lot of instructions but really is not a difficult dish to prepare and the results were quite impressive! Definitely a keeper recipe!.

THAI CHICKEN WITH BASIL

NOTE:  Since tolerance for spiciness can vary, the heat in this recipe has been reduced as Thai chiles are extremely hot. Sweetness without sufficient heat can be cloying, so the sugar has also been cut back.  For a milder version of the dish, remove the seeds and ribs from the thai chiles. To make it even milder, use half the amount of chiles.  If fresh Thai chiles are unavailable, substitute 2 serranos (VERY hot, like the Thai chiles) or 1 medium jalapeno for medium heat or 1/2 jalapeno/cleaned out for a mild dish. Be sure to wear protective gloves when handling hot chiles.  Know your heat tolerance before choosing the chiles!

In Thailand, crushed red pepper and sugar are passed at the table, along with extra fish sauce and white vinegar, so the dish can be adjusted to suit individual tastes. Serve with steamed rice (short grain or "sticky rice" is best).


INGREDIENTS:

2 cups fresh basil leaves, tightly packed, divided

3 medium garlic cloves

6 green or red Thai chiles, stemmed (see note above regarding heat level)

2 Tbsp fish sauce, divided

1 Tbsp oyster sauce

1 tsp white vinegar

1 Tbsp sugar

1 lb. skinless boneless chicken breast, cut in 2-inch pieces

3 medium shallots, peeled and thinly sliced (abt 3/4 cup)

2 Tbsp vegetable oil

Red pepper flakes, for serving (along with small bowls of extra sugar, fish sauce, and vinegar)


INSTRUCTIONS:


In food processor, process 1 cup of basil, the garlic and chiles until finely chopped, 6-10 one-second pulses, scraping down bowl with rubber spatula once during processing.  Transfer 1 Tbsp of this basil mixture to a small bowl and stir in ONE Tbsp of the fish sauce, the oyster sauce, vinegar and sugar, set aside. Transfer remaining basil mixture to a 12-inch heavy-bottomed nonstick skillet.  Do not wash the food processor bowl.

1. In food processor, pulse the chicken and ONE Tbsp fish sauce until meat is chopped into approximately 1/4-inch pieces, 6-8 one-second pulses (chicken should be very small but NOT ground).  Transfer to a medium bowl and refrigerate, covered, for about 15 minutes.
2. Stir shallots and oil into basil mixture in skillet.  Heat over medium-low heat (mixture should start to sizzle after about 1-1/2 minutes, if it doesn’t, adjust the heat), stirring constantly until shallots and garlic are golden brown, 5-8 minutes.
3. Add chicken to skillet, increase heat to medium, and cook, stirring and breaking up chicken with a silicone spatula {Meli says; my favorite new, how-did-I-ever-cook-without-it utensil!} until only traces of pink remain, 2-4 minutes.  Add reserved basil-fish sauce mixture and continue cooking, stirring constantly, until chicken is no longer pink, about 1 minute.  Stir in remaining cup of basil leaves (which you have rolled and sliced), and cook, stirring constantly, until basil is wilted, 30-60 seconds.  
4. Serve immediately with a side dish of rice and small bowls of pepper flakes, sugar, fish sauce, and white vinegar.

CHEESECAKE AND CHOCOLATE TRUFFLE PIES

CHEESECAKE

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You will need:

1 Extra Large graham cracker crust pie shell

12 oz cream cheese

3/4 c. sugar

2 large eggs

1/2 tsp. vanilla

pinch salt

Sour cream layer:

1 c. sour cream

1/4 c. sugar

1 tsp. vanilla

Directions:

Soften cream cheese in large bowl. Beat until fluffy. Blend in sugar, salt, and vanilla. Add eggs one at a time, beat until fluffy. Pour into pie shell, make room for second layer about 1/2 inch. Bake at 350 for 20 minutes on the middle rack of oven. Oven temps may vary so keep an eye on it. Remove from oven and let cool for 15 minutes. Turn oven temp to 450. In a medium bowl stir together sour cream, sugar, and vanilla. Pour/spread over top of pie. Place in oven for 5 minutes-No longer! Place on cooling rack. Then chill in fridge. May take a few hours to settle properly.

My thoughts and opinions: This recipe is kick butt! It beats out most cheesecake recipes with the sour cream layer. It's heavenly!

CHOCOLATE TRUFFLE PIE

From Taste of Home magazine.

You will need:

2 c. (12 oz) semisweet chocolate chips

1-1/2 c. whipping cream divided

1/4 c. confectioners sugar

1 T. vanilla

1 chocolate cookie pie crust (9 inches)

Whipped cream and chocolate covered peppermint candies, optional

Directions:

In a microwave-safe dish combine the chocolate chips and 1/2 c. of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla, set aside. In a small mixing bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on High, 1/3 at a time, mix well. Spoon into crust, refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired.

My thoughts and opinions: This chocolate truffle pie is to die for! It is extremely rich that's why I prefer to add double the whipping cream to the second part where making peaks with the mixer is involved. This is sure to be a party favorite!

SESAME TERIYAKI BURGERS

I am a sucker for anything "teriyaki"!  I think if my mom had made teriyaki cooked carrots and peas when I was a kid, I would have eaten them (those were my "public enemy number one" foods)!  I am posting this because it would be a great accompaniment to the sweet sour sauce that I shared this week! This started as a recipe for Korean Barbecued Hamburgers, which I got in Hawaii, but I made so many additions/changes that it is totally original now!

SESAME TERIYAKI BURGERS

INGREDIENTS:

1/3 cup soy sauce

3 TBSP sugar

1 TBSP sesame oil

2 TBSP sesame seeds, toasted  

1/2 cup chopped onion

1/3 cup minced green onion

2 medium to large cloves garlic, finely grated or mashed

2 tsp fresh ginger, finely grated or mashed 

1/3 cup bell pepper (red or green), finely chopped, optional

1 pound lean ground beef

INSTRUCTIONS:

Combine all ingredients well (note: if mixture won't hold together, you can mix in one egg), refrigerate, covered, for 1-4 hours .  Then form into patties and grill. Wonderful served on a bun with a slice of sweet, fresh pineapple! And don't forget the sweet sour sauce!

MELI'S SUPER-EASY SWEET SOUR SAUCE

I came up with this recipe last night when I realized at the last minute that we didn't have anything other than catsup to dip the fish sticks in (yes, I said "fish sticks", but it really has been YEARS since the last time we had them!).  I have a go-to sweet sour sauce recipe which I developed a year or so ago, but it takes a little time to peel and mince the garlic, grate the ginger, etc.  So, I came up with a super-jiffy sweet sour sauce that I really love and will definitely make again! From start to finish, it takes maybe 10 minutes. So, next time you need a dipping sauce, give this a try!

MELI'S SUPER-EASY SWEET SOUR SAUCE

INGREDIENTS:

2/3 cup rice vinegar, unseasoned: if you use other vinegars it will be too strong

1/2 cup brown sugar, packed

1/2 cup catsup

2 TBS soy sauce

1/4 tsp garlic powder

2-3 TBS cornstarch, depending on how thick you want it

1/4 cup water

INSTRUCTIONS:

In a medium sauce pan, heat the first 5 ingredients until boiling. Meanwhile, in a small bowl, mix the cornstarch and water until smooth. When first mixture boils, slowly whisk in the cornstarch mixture. Whisk/stir constantly until sauce is thickened and clear (do this over a medium-low heat, just enough to keep it boiling). That's it! dip and enjoy!

NOTE:  If there are leftovers, store in a covered container in frig.  Will keep for several weeks.