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Saturday Night Recipe Dump: Asian Lettuce Wraps
1 year ago

Asian Chicken Lettuce Wraps

 

 

Why this recipe works:

 

We wanted our Asian Chicken Lettuce Wraps recipe to feature chicken that was tender and not dried out, so we cooked it in a smoking-hot skillet. We mixed the minced garlic and ginger together with a little oil and quickly cooked them in the center of the skillet, by themselves, before stirring them into the other ingredients. This ensured that they didn’t burn and give our Asian Chicken Lettuce Wraps any off-flavors.

 

I would not recommend using ground chicken from the grocery store.   Buy 8 boneless chicken thighs and cut into large cubes and place covered in the refrigerator for about 20 minutes then transfer to a food chopper.   Chop in two batches.  

 

I would also recommend that you buy Boston Lettuce instead of iceberg.   Iceberg would be my second choice.

1 year ago

Serves 4

For best results, use ground chicken made from a mix of light and dark meat.

Ingredients            

  • 1 head iceberg lettuce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 5 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons peanut oil or vegetable oil, plus 2 additional tablespoons
  • 1 pound ground chicken
  • 1 red bell pepper, diced
  • 1 (8-ounce) can water chestnuts, drained and chopped fine
  • 5 scallions, chopped

Instructions

  • 1. Remove 8 large, bowl-shaped leaves from head of lettuce; reserve remaining lettuce for another use. Whisk hoisin sauce, soy sauce, and water together in measuring cup. Combine garlic, ginger, and 2 teaspoons oil in small bowl.

  • 2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken, stirring to break up clumps, until just cooked through, about 3 minutes. Season with salt and pepper and transfer to bowl.

  • 3. Add remaining tablespoon oil to skillet and heat until just smoking. Add bell pepper, water chestnuts, and scallions and cook until peppers soften, about 3 minutes. Clear center of skillet, add garlic mixture, and cook until fragrant, about 30 seconds. Add chicken and sauce and stir until thickened, about 30 seconds. Spoon mixture into lettuce leaves and serve.

~ Cook's Country

1 year ago

This does look good, too, Diane.  Will be trying it as well.

Slow Cooker Red Beans and Rice
1 year ago

Ingredients:

 

1 pound dried red beans

3/4 pound smoked turkey sausage, thinly sliced

3 celery ribs, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 sweet onion, chopped

3 garlic cloves, minced

1 tablespoon Creole seasoning

Hot cooked long-grain rice

Hot sauce (optional)

Garnish: finely chopped green onions, finely chopped red onion

 

Directions:

 

1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.

2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.

 

Variation:

 

Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups

1 year ago

Yum, Linda!   Beans and rice are are at the top of the comfort food list!   It's economical and tasty!   Although I don't use a slow cooker (have in the past and it worked great), it's a great way to have a tasty meal waiting for you when you get home from work.

 

 

1 year ago

Diane, that is how I started using the slow cooker, to have dinner waiting when I got home from work; easier to get it all ready in the morning while I was full of energy.  LOL  But there are things I still like to do in the slow cooker as it seems that the flavors blend better with slow and longer cooking and also there are some things that are more tender, I think.  I do homemade spaghetti sauce in them; start on stove and then move to slow cooker so it slowly cooks all day.  


Some cuts of meat, when cooked in the slower cooker are more tender.  I do like to fix my stew and transfer to slow cooker to cook all day, chili, soups, just some of those sort of meals.  This one was given to me by my Aunt and she used her slow cooker for it; tried it and do like it .  There is a skillet version I included so you don't have to use the slow cooker  if you would rather not.  

In all honestly, I probably don't use it as often as I could, but I am trying to do so more just because I saves on power used, etc.  So I thought this might be nice to suggest when one is trying to keep costs down and power is a big one when furloughed or seasonally out of work.  LOL  I still remember those times, ladies, and I can really sympathize with you.  

But you know, make it an adventure.  For those that are facing this, whether it is hard for some or not, it can be a wonderful adventure.  When you husband has been home all day, he will be less tired from work, so get him to take you for a walk or sit down and play cards or a game of some sort or have a movie evening where one night it is his choice and the next it is yours (if we can sit through a action/thriller typeof movie (kind of like them actually), they can sit through a "chick flick", right?   

1 year ago

Good recipe for the slow cooker. The beans & rice have the holy trinity of Cajun cooking (onions, bell peppers and celery) so it can't help, but be good.  I like using thyme & bay leaf plus black, red & white pepper.  In case that isn't hot enough for some reason, I add a fresh jalapeno.  Actually, I have so many darn hot peppers, maybe I should be turning them into hot sauce.  I've got a bag of black beans waiting for me to use, too.  

Those Asian wraps look good.  I think I have some Hoison sauce in my pantry that was just waiting around to be used in this recipe.

I chuckle about the movies, Linda, because that's what we try to do on nights when there's nothing of interest on the TV.  It usually ends up with the person whose night it isn't to pick groaning about the other's choice.   No matter the movie, he falls asleep half way through because of his meds.   There's one "chick flick" we both can agree on..."Gladiator"...at least to me it's a chick flick.  =)  

 

1 year ago

Sandy and all, I watched an animated with the boys last night and you all need to watch this one,  The humor was there for the children, but the adult humor was so wonderful as well.  The kids missed that which is fine, but I thought my son-in-law and I would never stop laughing.  It was just what the doctor orders right now; a good laugh.  It is called Croods and is about pre-historic times and so very funny.  Not the typical, this centers around a family, Mom, Dad, teen daughter, pre-teen son and toddler daughter and Grandma.  It was so funny as along the way teenaged boy enters to help save all of the from the end of time.

Best laugh I have had in a long time. 

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