Thai Turkey Lettuce Wraps

These lettuce wraps have so many levels of contrasting yumminess - from the warm filling to the crisp cool lettuce leaves, the savory curry flavors mixed with the cool basil and cabbage. It's the perfect summertime meal if you love a good mix of Thai flavors. 

Ingredients: 

1 lb ground turkey

1 tbsp olive oil

2 tbsp Thai Kitchen Red Curry Paste

1 tbsp minced ginger

4 cloves minced garlic

1 red bell pepper sliced in thin strips

1 cup finely shredded cabbage

1/4 cup hoisin sauce

Salt and pepper to taste

4 green onions chopped 

6-10 leaves fresh basil, shredded

1-2 romain hearts

Instructions:

The trick to putting this meal together is to do the chopping ahead of time because the cooking really goes fast and you won't have time to chop while things are cooking. 

1. Prepare lettuce leaves by chopping off bottom end, washing and setting aside. Place on a plate or in a bowl for serving later. 
2. I like to use ramekins or small bowls to chop fresh ingredients and set aside so they are quick to grab and dump into the recipe. Shred Cabbage and set aside. Slice red pepper into thin strips and set aside. Mince ginger and garlic and set aside. Chop green onions and set aside. Slice fresh basil and set aside. 
3. In a large skillet, heat oil and ground turkey. Cook until browned all the way through, breaking up any large chunks with a wooden spoon. 
4. When turkey is cooked add garlic, ginger, peppers and cabbage and stir-fry for a minute. Then add curry paste and fry for 2 more minutes. Add hoisin sauce and heat through. Remove from heat and toss with green onions. Sprinkle in about 1/2 of the basil leaves and toss again. 
5. Transfer mixture to a heat-safe bowl and serve by spooning mixture onto washed romaine lettuce leaves and eating like tacos. Each wrap should be prepared right as it is eaten so that lettuce will not wilt.

I usually make a double or triple batch of this if we want any leftovers for our family of four. It can also be served with a bed of rice for a heartier or winter time dinner option. 

Arroz Chino - Chicken Fried Rice

I'm always looking for quick dinner ideas and this one is a simple one that is filling, simple, and delicious. And even better yet, my family loves it. It includes simple ingredients that are easy to keep on hand and throw together at the last minute. 

Ingredients:

3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
3/4 lb bonelss skinless chicken breasts, diced into 3/4-inch pieces
1/4 lb boneless skinless chicken thighs, diced into 3/4 inch pieces
1 Tbsp sesame oil, divided
1 Tbsp canola oil, divided
1 10 oz package frozen peas and carrots blend
3 green onions chopped
2 cloves garlic, minced
2-3 large eggs
3 Tbsp soy sauce
Salt and freshly ground black pepper
Sriracha, for serving (optional)

Preparation:

• In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
• Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble. 
• Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.

Pad Thai

Over the last few years, I've noticed a pattern in my cooking. In January and February, I crave Thai-inspired cuisine. I don't consider myself a huge Thai-food fan. I wouldn't say I know a whole lot about it, but for some reason I always have the craving to experiment with this type of food post-Christmas winter months. I always use shrimp. Perhaps it's a warm dish with a fresh twist that reminds me of the ocean and takes me there in the months that are so long for me.

In the past, I've made Thai inspired soups, like this one. But, this year, I was craving Pad Thai and it was a hit with everyone! (Yeah!) So I'm keeping this for the record...hoping to make it again soon!

If you want to try it out too, you will need:

• 8 ounces Thai Kitchen rice noodles
• 1 bottle, Annie Chun's Pad Thai sauce
• 2 (12 oz) bags of extra large or jumbo sized shrimp
• Vegetable oil (for sautéing)
• 1/2 onion, diced
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 2 cups fresh bean sprouts
• 1/2 cup matchstick carrots or fine carrot shavings (use potato peeler)
• 3-4 eggs (beaten)

For garnish:

• 1/2 bunch cilantro leaves 
• 1/3 cup chopped peanuts 
• sliced lime wedges (1-2 limes)

You will also need a willing daughter to beat the eggs. ;) I love when my girls offer to help in the kitchen. And they love being helpful. 

Begin by preparing all of the fresh ingredients (chop onions, mince garlic, slice green onions, carrots, cilantro, peanuts, limes, wash bean sprouts) Set aside.

Bring a pot to boil and follow package instruction for rice noodles. This will involve boiling water and then removing the water and placing the noodles in to soak for a short time and then rinsing them as soon as they are done so that they don't get soggy. 

Clean and detail shrimp. Heat oil in frying pan and being sautéing onions until almost clear. Add shrimp and garlic and saute until shrimp is pink. (This goes quickly. Do not over cook as shrimp will lose tenderness the longer they are cooked.) Set shrimp aside in a dish and fry egg. Remove egg. when noodles are ready, place in frying pan, add egg and shrimp back in. Add pad thai sauce and red pepper flakes and heat through. 

Serve noodles with shrimp and eggs on a large plate. Garnish with plenty of bean sprouts, carrot shavings, cilantro leaves, chopped peanuts, and lime wedges. 

[Cheap] Korean Beef from Lizzy Writes

I look at a lot of recipes online, but there are few that I actually try. In my busy life, time is of the essence. When I happened upon this one over at Lizzy Writes, it seemed simple and that it had some great flavors that my family would like. So I eventually made it and I LOVED IT! The meat has a great flavor and spice to it and the green onion is the perfect texture crunch. I love crunchy anything in my dishes.

Here is the recipe:

1 pound lean ground beef
1/4 - 1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Liz added some tips that I thought were great. She mentioned that peeling and slicing the ginger root into 1/4 inch slices and freezing it was a great way to keep fresh ginger on hand since it goes bad so easily. That had always been my problem. I would buy a bit and use a few shavings for a dish and end up tossing the rest because it would go bad. Ever since I read her tip, I've had fresh ginger on hand every time I need it and it's much easier to grate when it's frozen.

Thanks, Liz, for the recipe and letting me share it here too.

Next time I make it, I'm going to try the flank steak she mentioned . . . I think Armando will LOVE it with steak.