Tuesday, August 4, 2015

Taco Tuesday: Jerked Sriracha Pulled Pork Tacos with Creamy Kiwi Avocado Salsa Verde

I remember when I first came across this recipe and I thought, "kiwi salsa verde...whaaaat?" It sounded very strange, but also very enticing. I mean, I love kiwi and I love salsa verde so, why not?? And the jerked sriracha pulled pork - what's not to love about that??

Jerked Sriracha Pork Tacos with Creamy Kiwi Avocado Salsa Verde

And with the new programmable crock-pot that we got as a wedding gift, it's become so much easier to start dinner before I leave for work and it be done and still warm (but not still cooking or burning to a crisp) when we get home in the evening. Crock-pots (slow cookers, whatever you call them) in general are amazing, but when you're gone for 10+ hours a day, the programmable one is really where it's at. 

Jerked Sriracha Pork Tacos 2

I made a few changes from the original recipe, but the concept is still fundamentally the same. Slow-cooked pork with jerk seasonings, topped with a Greek yogurt, avocado, kiwi, jalapeno, and lime salsa verde sauce. It's so simple to throw together and so full of flavor! 

Now, I'll be honest...I didn't originally intend for the salsa verde to be a creamy version with Greek yogurt and avocado. But, when I tasted it and it sent my taste-buds to the fiery depths of hell, I knew I had to do something to cool it off a bit. Jalapenos are fickle little peppers. Sneaky, sneaky with their spiciness. I added notes below, but do be careful with them...remove the seeds and add one at a time, to get your desired level of heat. If you like it mega spicy, then throw caution to the wind and just toss those babies in the food processor seeds and all..but be prepared!

Jerked Sriracha Pork Tacos

I wasn't sure if the kiwi would shine through with all the other components of the salsa, but I could still taste it just fine - even through the hell-fire spiciness. I wouldn't quite say it added a sweetness, but something along those lines. It was a nice contrast to the other spicy and creamy components. 

Overall, J and I both really enjoyed these tacos. Hell, I even used the pork and the salsa to make "green eggs and ham" for breakfast one morning!

Jerked Sriracha Pulled Pork Tacos with Creamy Kiwi Avocado Salsa Verde
As seen on Lady and Pups

Ingredients

For the pork
  • 1/4 cup Sriracha sauce
  • 5 cloves garlic, smashed
  • 3 Tbsp ginger, diced
  • 2-3 scallions, white part only
  • 1/2 small onion, diced
  • 1 Tbsp fresh thyme leaves
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp Dijon mustard
  • 2 tsp rice vinegar
  • 2 tsp sugar
  • 4 whole cloves
  • 2 tsp ground allspice
  • 1 1/2 tsp black peppercorns
  • 1 tsp ground coriander
  • 3/4 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 1/2 tsp salt
  • 1 1/2 lbs pork shoulder/pork butt/carnitas, trimmed of fat

For the creamy kiwi avocado salsa verde
  • 1-2 jalapenos (seeds removed if you want it less spicy)
  • 1 kiwi, peeled
  • 1/2 cup cilantro
  • 2 cloves garlic, peeled
  • 2 1/2 Tbsp lime juice
  • 3/4 tsp salt
  • 1/3 tsp ground cumin
  • 2 avocados, peeled and pit removed
  • 1 cup Greek Yogurt
  • 1/4 tsp freshly ground black pepper

For the tacos
  • 10-12 tortillas of choice (I use a corn and whole wheat blend)
  • 2-4 oz Shredded cheese of choice (Mexi-blend or Monterrey Jack are good choices)
  • 1 large tomato, chopped
  • 1 small handful cilantro, chopped

Preparation
  1. Combine all of the ingredients for the pork (except for the pork) in a blender, and blend until smooth. 
  2. Place the pork in your crock-pot and pour the blended mixture on top. Cook on high for 3-4 hours or low for 6-7 hours. Pork will shred easily with 2 forks when done. Shred and then cook for an additional 10 minutes so the juices can soak into the shredded pork really well. 
  3. Meanwhile, make your salsa by combining all of the ingredients together in a blender or food processor. I suggest adding 1 jalapeno at a time, tasting and then adding more if you want. I used 2 jalapenos, seeds and all, and it just about lit us on fire it was so spicy. So...proceed with caution!
  4. To assemble the tacos, warm your tortillas the top with a little cheese, a few spoonfuls of the pork, then the kiwi avocado salsa verde, tomatoes, and cilantro. 

Monday, August 3, 2015

Grilled Tuna with Mediterranean Yogurt Sauce

Happy first-Monday-of-August! I hope you all had a fantabulous weekend and that your Monday has started off well. As well as Monday can, anyway.

J and I had a pretty busy weekend and were away from the house almost all of Saturday and Sunday. It makes the weekend go by fast, that's for sure! But we're trying to get the most out of summer while we can, and it's not like the laundry won't be there waiting when we get home. Oh goody. On top of a fun and busy weekend, J started a new job today and we are so excited and thankful for the blessing that this is for our family. 2015 is proving to be a pretty good year, indeed.

Something else that's pretty good? These grilled tuna steaks with Mediterranean yogurt sauce. Like, whoa.

Grilled Tuna with Mediterranean Yogurt Sauce

We eat a lot of salmon, on a pretty regular basis, but J really likes tuna steaks as well. So, I'm always on the lookout for good tuna steak recipes. And you know a good recipe for me almost always includes a sauce. Add lemon zest to the mix and I am sold.

Tuna steaks have a tendency to dry out the more well-done you cook them, and J likes his with minimal pink to them so I'm always a little hesitant in making it during the week where we need to have leftovers for lunch the next day. Because, almost-dried-out tuna reheated in the microwave for lunch the next day = really dried out tuna that's hard to choke down. For me anyway.

Fortunately this recipe kept the tuna pretty moist, even in it's well-done state, and the sauce just made it that much better. I, of course, am not an olive fan so I left the olives out of my sauce, but J was super stoked to get them in his. The lemony-garlicky-yogurty sauce was de-lish and the olive oil lemon zest marinade on the tuna really shined through.  I worried that the quick marinating time would yield flavorless fish, but alas it worked out really well and the seasonings really stuck to the fish. 

Tuna with Sauce

This is definitely a tuna steak that I can see making a return appearance in our house. You should give it a try!

Grilled Tuna with Mediterranean Yogurt Sauce
As seen on Magnolia Days

Ingredients
  • 4 fresh tuna steaks (about 1-inch thick)
  • 1 Tbsp olive oil
  • 1 tsp grated lemon zest
  • 1 Tbsp fresh lemon juice
  • ½ tsp Greek seasoning
For the Mediterranean yogurt sauce
  • 1 cup plain Greek yogurt
  • 2 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp finely chopped fresh parsley
  • 1 Tbsp finely chopped red bell pepper
  • 1 Tbsp finely chopped Kalamata olives
  • 1 garlic clove, minced
  • ½ tsp Greek seasoning

Preparation
  1. In a small bowl, combine the olive oil, lemon zest and juice and Greek seasoning for the tuna steaks. Place tuna steaks on a plate or platter and pour the mixture over the top, then turn the steaks to coat both sides. 
  2. Heat a grill pan or grill over medium-high heat (about 450°F). Cook the tuna to your desired doneness (about 2 minutes per side for medium-rare, 4-5 minutes per side for well done.)
  3. Meanwhile (or a day ahead of time) combine all the ingredients for the yogurt sauce together in a medium bowl. Stir so all ingredients are mixed and evenly distributed. Refrigerate until ready to use. 
  4. Serve the tuna steaks with the yogurt sauce. 

Wednesday, July 29, 2015

Lemon Parsley Turkey Meatballs with Lemon Coconut Curry Sauce and Lemon-Coconut Rice

Happy Hump Day!! Hump Daaaay!

Can you believe it's already the end of JULY?!?! August will be here in a matter of days, which means that my 35th birthday will be here in a matter of weeks. How in the world am I about to be 35?? I mean, wasn't I just turning 25 a couple of years ago?? Well, I can't be too upset. I mean, it's just a number and I don't feel like I'm getting older. Most days, anyway. I have a pretty good little life goin' on over here, so instead of freaking out about getting another year older, I just thank the good Lord for giving me another year!

One indication of getting older, however, is realizing how much the things that excite you change. Like, home appliances and new recipes. Instead of a new outfit or going out to party. Yep. Those are signs of getting older and more responsible and domesticated and stuff.

I may be just a leetle bit too excited about sharing this post with you. Don't be fooled by all the "lemon" in the title, though. Yes, it's lemony, but it's subtle. No part of this dinner is overly lemony or tart. Not that I would mind that, personally, but not everyone has love for the lemon like I do.

Turkey Meatballs with Lemony Rice and Sauce

This was one of those meals that just sort of came together as I was making it, and I have to admit I was getting pretty excited being in the kitchen and coming up with this recipe. J was out at a meeting and I couldn't wait for him to get home and try it!!

See there, more signs of domestication. Excited for the hubs to come home and try out a new recipe I made for dinner.  

Lemon Parsley Turkey Meatballs

The idea started off as just meatballs and rice, but then I was like...wait, we have to have a sauce too!! I perused the pantry and started pulling ingredients. I recently discovered that cooking rice with coconut milk is like, the best thing eva. And it makes a purdy good sauce, too. And wouldn't you know, I just happened to have two lovely cans of it sitting in the pantry, just begging to be used. And a bag of bright, beautiful lemons. 

I've seen the coconut and lime combo used in many forms, but I'm not sure I've seen coconut and lemon very much. Other than dessert. It had to be good, though. I mean...it's lemon for cryin' out loud. Oh, and then I had this snazzy idea to really jazz up the sauce...adding curry powder! 

I'll be honest...I wasn't sure if it was going to work. I mean, sure I've made sauces in the past that used coconut milk, lime juice and curry paste, but did that mean that the powder and lemon juice would work as well? You just never know when you try something new, but taking the risk is half the fun! Thankfully it worked out and the sauce was amazing. Like, I wanted to just eat it with a spoon, amazing.  

Turkey Meatballs with Lemon Coconut Curry Sauce

The reason I like using coconut milk when I cook brown rice is that it keeps the rice moist and a little creamy in texture. Keeps it from drying out, and it gives it a good flavor! 

Then of course you throw in some lemon zest and juice and a little parsley at the end, and you've got yourself some very non-boring rice! Lemon zest, y'all...fo' reals. It's da bomb diggity. 

Am I that old lady trying to use the old school cool lingo, from like 1999? Sigh. 

Lemon Coconut Rice

And just look how fluffy it is?? No dry, hard rice here. Fluffy and moist and full of flavor! And then when you pour that delicious sauce over it with the meatballs...heaven, my friends. The hardest part will be to not stuff yourself silly because it's so good and you want to keep eating it. 

There are worse problems to have, of course, than a great dinner, but ya know...portion control and all that jazz. 

Lemon Coconut Rice 2

I must have sampled the sauce like eleventy-bajillion times to make sure the flavor profile was just right. I didn't want it too lemony, or too curry-y (uh...?) I wanted the right balance of flavors, and luckily, that's exactly what I got. 

The turkey meatballs had a nice sear on the outside and they were moist, with just a hint of lemon flavor to them. 

Turkey Meatballs Lemon Coconut Rice and Sauce

Once I plated them on top of the rice and then drenched them in the sauce...all three components came together perfectly. 

Bite of turkey meatball with rice and sauce...yes. Yes, please. Shovel in mouth, and repeat. And, if you lick your plate at the end so you don't waste a drop of that sauce, I won't tell a soul. It'll be our little plate-licking secret. 

Turkey Meatballs with Rice and Sauce

Lemon, coconut, and curry powder join forces to make turkey meatballs, brown rice and a sauce that it so amazing it will make you lick your plate...what more could you want??

Lemon Parsley Turkey Meatballs with Lemon Coconut Curry Sauce and Lemon-Coconut Rice
A Sweet Beginnings Original

Ingredients

Lemon-Parsley Turkey Meatballs
  • 1 lb lean ground turkey
  • Zest and juice of 2 lemon
  • ¼ cup parsley, chopped
  • Salt and pepper, to taste
  • 1/3 cup Panko bread crumbs
  • 1 egg
  • 1 Tbsp olive oil

Lemon Coconut Curry Sauce
  • 1 can (plus the remaining the can used for the brown rice) coconut milk
  • Juice of 1 lemon
  • 2 tsp curry powder (yellow)
  • Salt and pepper, to taste

Lemon-Coconut Brown Rice
  • 1 cup coconut milk
  • 1 cup water or chicken broth
  • Juice and zest of 1 lemon
  • 1 cup brown rice (I used Tex-mati)
  • ¼ cup parsley, chopped

Preparation
  1. Start your rice first as it will take 45 minutes or so to cook. Place the coconut milk, water or broth, lemon juice and rice into a medium sauce pan over high heat. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes or until liquid is absorbed. Remove from heat and let sit for a few minutes before stirring in chopped parsley. 
  2. Meanwhile, in a large bowl, combine all of the meatball ingredients, except the olive oil. Gently mix with our hands until well combined. Use a medium cookie scoop or tablespoon to scoop out the meatball mixture, then form smooth balls with your hands. Place on a plate and repeat until all the meatball mixture is gone. 
  3. When the rice has about 20 minutes left to cook, heat the tablespoon of olive oil for the meatballs in a large skillet over medium-high heat and swirl around to coat the bottom of the pan. Once hot, add the meatballs so that they are not touching - you may have to do a couple of batches. Cook for 2-3 minutes per side, until all sides are browned. Remove to plate and repeat with second batch, if necessary. When the second batch is done, add the first batch back into the skillet with the second batch. Reduce the heat to medium.
  4. While the meatballs are cooking, place all of the sauce ingredients in a small sauce pan over medium heat. Heat sauce, stirring occasionally, while the meatballs cook. Once the meatballs are done and all back in the skillet, carefully pour the sauce into the skillet over the meatballs. 
  5. Allow the sauce and meatballs to simmer for 5-10 minutes, until the sauce thickens slightly and the meatballs are cooked all the way through. 
  6. Serve the meatballs and sauce over the rice, with your favorite veggie side. Don't be stingy with the sauce, there's plenty to go around!


Monday, July 27, 2015

Chorizo Breakfast Hash

I don't eat breakfast enough. Especially not during the week. A lemon fig bar is about as fancy as I get during the work week. But on the weekends, I try to make breakfast that J and I can actually sit down and eat. Together. You know, like a family? And what brings a family together for breakfast better than chorizo??

Chorizo Hash 001

Chorizo breakfast hash with an over-easy egg. That's what.

I don't put breakfast on the menu all that often, because I'm never quite sure what our weekend mornings are going to look like. But this one, I knew I had to make, even if I had to wake up super early on a weekday morning to make it. Which, thankfully I didn't have to.

I actually made this on Saturday morning before we headed out of town for J's family reunion. I let him sleep in and I got up to make breakfast. I'm such a nice wife, aren't I??

Chorizo Hash 003

I would say that this is one of the best breakfasts we have had in a loooong time. J loves him some crustless quiche, but I think this is his favorite for right now. He actually told me this morning that he wished he had some.

Of course,  chorizo isn't the healthiest option out there, so it's not something we'll have every weekend or anything, but it's definitely a nice treat. And I remember when I was eating the hash, thinking that it had a rather creamy texture to it, which seemed odd since there is not cheese or creamy components, but it was really good!

There was just the right amount of spice to it from the jalapeno and the over-easy egg on top was yuu-um!

Chorizo Hash 002

Chorizo, diced red potatoes, red bell peppers, and jalapeno. Topped with an over-easy egg. How can you go wrong with that??? 

Chorizo Breakfast Hash
As seen on Smells Like Home

Ingredients
  • 10 oz fresh chorizo (uncooked, ground - not the hard, cooked chorizo)
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 3 medium red potatoes, diced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • Salt and pepper, to taste
  • ½ red bell pepper, diced (about ¾ cup)
  • 1 jalapeno, seeds and ribs removed, diced
  • 2 cloves garlic, minced
  • 4 eggs

Preparation
  1. Heat a large skillet over medium-high heat. Add the chorizo and cooking, breaking up with a spatula, until browned, about 8-10 minutes. Chorizo is quite greasy, and can look very "runny" in the skillet when it first heats up, but it will thicken up some.  Once browned remove to a paper towel-lined plate using a slotted spoon. Pour the rest of the chorizo grease out, but no need to clean the skillet. 
  2. Instead, return into it to the stove and add a tablespoon of oil and the tablespoon of butter. Reduce the heat to medium, add the potatoes, oregano, paprika, cayenne, salt and pepper. Cook for about 10 minutes, stirring every couple of minutes. 
  3. Add the peppers and garlic and continue cooking for another 5-10 minutes, until the potatoes are cooked through and the peppers are softened. Add the chorizo back into the skillet, stir to combine, and keep warm while eggs finish cooking. 
  4. Meanwhile, in another skillet, spray with cooking spray or heat some olive oil and add your eggs (in batches if necessary.)  We liked ours over-easy (with the runny middle), but you cook yours to your liking. 
  5. Spoon the hash onto your plates and top with eggs, season with fresh cracked pepper and salt. You can make this 2 or 4 servings, depending on appetites.

Friday, July 24, 2015

Turkey-Mex Stuffed Poblanos

I've recently discovered that I really like poblano peppers.  Not so much the hell-fire, burning my eyeball out when I go to remove my contacts feeling that happens if I foolishly cut and de-seed them without gloves on, but the peppers themselves are awesome. And they are a great vessel for stuffing.

Turkey-Mex Stuffed Poblanos

I told J the night that we had these that I actually prefer them to bell peppers, for stuffing. I like the thinner pepper. And the flavor, of course. You may remember these shrimp stuffed poblanos I posted a few months back, that J and I both love, which made me start thinking of other fillings I could make to stuff into poblanos. And thus the Turkey-Mex stuffing was born. This creation was a culmination of other dishes I've made, some recently and some farther back in time, that just made sense.

Sure, I could've used brown rice as the grain, but that's so...typical, right? So, quinoa won out that spot. And then the black beans and corn, which are a staple for Southwestern-y type dishes it seems. Yes, I put corn in the food again. This is a big breakthrough, y'all. As in,  prior to the Southwestern chicken egg rolls, it has never happened in my kitchen. Ever. So, to have it happen twice in a matter of a couple of weeks is kind of a big deal around here. 

Turkey-Mex Stuffed Poblanos 2

They turned out great. Perfectly seasoned, and set off nicely by the taco sauce topping. I'll definitely be making these again, and thinking up other varieties of filling that I can stuff these peppers with. 

Sorry bell peppers, you've been outdone. 

Turkey-Mex Stuffed Poblanos
A Sweet Beginnings Original

Ingredients
  • 4 large poblano peppers
  • 1/2 cup quinoa
  • 1 cup water or chicken broth
  • 1 lb lean ground turkey
  • 1 Tbsp cumin
  • 1 Tbsp chipotle chili powder
  • 1/2 Tbsp garlic powder
  • 1 cup frozen (or fresh) corn
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup taco sauce (plus more for serving)
  • 2 oz shredded cheese (I used Mexi-blend)

Preparation
  1. Preheat oven to 350 degrees F. Line a baking sheet with foil. spray with cooking spray, and set aside. 
  2. Cut poblano peppers in half and removed ribs and seeds. Place on the prepared baking sheet, cut-side down, brush with olive oil or cooking spray, season with salt and pepper and bake for about 10 minutes, to soften. When done, remove from oven and allow to cool while finishing the filling.
  3. Place the quinoa and water or broth in a small sauce pan, and cook according to the package instructions. Mine said to bring to a boil, the cover and simmer for 10 minutes. 
  4. Meanwhile, heat a large skillet over medium high heat. Add the turkey and seasonings, and cook, until turkey is mostly browned, stirring  to mix in seasonings and break up the turkey. When almost browned, add the corn, black beans, green onions, cilantro, cooked quinoa, and taco sauce. Stir to mix well. 
  5. When cool enough to easily handle, turn each of the poblano pepper halves over so the cut side is facing up. Fill each poblano pepper half full to the top with filling, then sprinkle with cheese. Bake for 10-15 minutes, until cheese is nicely melted. 
  6. Serve with taco sauce on top, if you like. 



Thursday, July 23, 2015

Paprika-Turmeric Salmon with Lemon-Turmeric Sauce

"What kind of sauce is that? It's very...yellow."

That was one of the first things J asked me before we ate this dinner. And I'll admit, it's a pretty brightly colored sauce, even though it started off looking just a little off-white. I guess as the turmeric heats up, it takes on a very bright yellow tone, which I think looks quite striking against the seared salmon. And the flavor is so amazing!!

Salmon with Lemon Turmeric Sauce

The seasoning for the salmon and the sauce are both so simple, but produce such a great flavor. Sprinkle a little paprika, turmeric, salt and pepper on the salmon and cook it up. How much easier could that be? And so pretty, too. I found the salmon recipe first, and then knew I had to find a sauce to go with it. I Googled 'sauce to go with paprika turmeric salmon', and of course it brought up a bunch or recipes for salmon, but not so many sauces. But alas, I did find one...for a lemon and turmeric sauce. Um...yes, please. 

Seasoned Salmon

J and I like a good, crisp sear on our salmon, as you can probably see here. It just gives it such a nice texture. 

Salmon before sauce

And then....you smother it in lemony, delicious sauce. Maybe drizzle a little on that okra there, too. Why not?? Share the sauce love!

Paprika-Turmeric Salmon


Paprika-Turmeric Salmon with Lemon-Turmeric Sauce
Salmon as seen on Messy Witchen
Sauce as seen on NY Times Cooking

Ingredients

For the fish
  • 1 Tbsp paprika
  • 1 Tbsp turmeric 
  • salt and pepper, to taste
  • 4 (6 oz) salmon fillets, skin on
  • cooking spray or 1 Tbsp olive oil
For the sauce
  • 1 cup heavy cream
  • 2 tsp turmeric
  • juice of 1 lemon
  • salt and white pepper, to taste

Preparation
  1. Combine paprika, turmeric, salt and pepper in a small bowl. Sprinkle seasoning evenly over the top of the salmon fillets. 
  2. Heat a large skillet over medium high heat and spray with cooking spray or add 1 tablespoon of olive oil. Once hot, add the salmon fillets, skin-side down and cook for about 3 minutes. Gently turn the fillets over and cook (sear) for an additional 3 minutes. During this time, use a pair of tongs to gently remove the seared salmon skin, and discard. Turn the salmon one more time and cook for 1-2 more minutes until cooked through and both sides are nicely seared. 
  3. While the salmon is cooking, combine all of the sauce ingredients in a small saucepan and heat over medium high heat. Bring to a boil and then reduce heat to simmer, stirring occasionally, for about 5 minutes (or until the salmon is done cooking.) The sauce will thicken slightly, but will still be fairly thin. 
  4. Serve the salmon with a generous helping of the sauce. 

Wednesday, July 22, 2015

Thai Peanut Chicken Lettuce Wraps

Lettuce wraps are such a versatile meal. I mean...essentially you can put anything you want in them. Sort of like a taco, but not quite. The lettuce leaves are a virtually tasteless, non-carby vessel by which to shovel in delicious ingredients of your choice. Who wouldn't love them?!?! Especially when they're stuffed full of Thai-flavored chicken and rice noodles?!?!

Thai Peanut Chicken Lettuce Wraps

It's no secret that I love Thai flavors...they're all over the blog. Tons of recipes. Movies like Broke Down Palace have ensured I will never actually visit Thailand, but I can always experience the flavors in the safety of my own home. Instead of a Thai prison. Yeah, yeah it's just a movie, but people...crazy stuff like that happens for real. And I'm not about to have some crazy plant drugs in my bag and get sent to prison for the rest of my life in foreign country. Nope, nope, nope. 

But my taste buds can visit there, as often as my little heart (and mouth) desires. These lettuce wraps were so easy to make, and I love the addition of the rice noodles. The sauce is amazing and the lettuce leaves and chopped peanuts have just the right amount of "crunch" to balance out the softer noodles and chicken.

These are great for a weekend lunch, or a weeknight dinner!

Thai Peanut Chicken Lettuce Wraps
As seen on Pinch of Yum

Ingredients
  • 4 Tbsp soy sauce
  • 3 Tbsp oyster sauce
  • 3 Tbsp water
  • 1 Tbsp sambal oelek (chili paste)
  • 1 Tbsp honey
  • 1 Tbsp fresh ginger (or 1/2 Tbsp of ground ginger)
  • juice of 2 limes
  • 2 garlic cloves, minced
  • 4 green onions, minced
  • 1 Tbsp rice vinegar 
  • 1 tsp cornstarch 
  • 1 lb ground chicken or turkey
  • ½ cup lightly salted peanuts, chopped
  • 6 oz rice noodles
  • 2 Tbsp sesame oil
  • 12 leaves of lettuce 
  • cilantro, green onions, and peanuts for topping, if desired

Preparation
  1. In a small bowl, combine the soy sauce, oyster sauce, water, chili paste, honey, ginger, lime juice, garlic, green onions, rice vinegar, and cornstarch. Whisk so they are well combined. 
  2. Place the chicken and peanuts in another bowl, then pour 3/4 of the sauce mixture in and stir to combine and evenly distribute. Allow to sit and marinate for about 15 minutes. 
  3. Meanwhile, soak the rice noodles in a large bowl of water, until softened (they will still be a little firm, so don't worry about them being "edible soft"). Drain and rinse in cold water. (You can either break the noodles in half before soaking them, or cut them into smaller pieces after they are softened.)
  4. In a large skillet, heat the sesame oil over medium heat. Add the meat and peanut mixture and cook for about 10 minutes, or until cooked through. Add the noodles and cook for another 5 minutes or until noodles are soft, but not mushy.
  5. Remove from heat, scoop mixture into lettuce leaves, top with cilantro, green onions, peanuts, and the reserved sauce.
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