Wednesday, December 7, 2011
I love lettuce wraps from a local restaurant and have finally come close to their recipe. Nothing beats going to the restaurant but this will work when the craving strikes.
1 lb. ground chicken
2 carrots, chopped
1 onion chopped
2 cloves garlic, minced
1 cup of chopped shitake mushrooms
1 TBS dried basil
1/2 cup chopped peanuts (I used unsalted, dry roasted)
1/4 cup Classic stir-fry sauce or more to taste (found it in Asian isle)
2 TBS wok oil or peanut oil
1 head iceberg lettuce, cored and separated
Heat wok or heavy skillet on high heat. Turn down and add oil. Add carrots, onion and garlic. Saute until fragrant, less than a minute. Add ground chicken and mushrooms. Cook thoroughly. Add stir-fry sauce, basil and peanuts. Stir until combined. Serve immediately with lettuce.
**I combined a little stir-fry sauce, soy sauce and chopped scallions for a dipping sauce. It had good flavor but a little salty. Still working on the dipping sauce.
Tuesday, December 6, 2011
I stumbled across this recipe and I am so, so glad I found it. It is just what the doctor ordered on this cold, December day. It tastes like restaurant style soup but without any of the work. I tweaked it to my liking so feel free to do the same. Here's what I did:
1 package frozen hash browns
1 can cream of chicken soup
1 box + 1 can chicken broth
1/4 onion, chopped
Course ground black pepper to your taste
12 oz or 1 1/2 packages cream cheese (do not use FF, it won't melt)
1/2 package real bacon bits
Combine all ingredients except cream cheese and bacon in crock pot. Cook on low for 6-8 hours or more if needed. An hour before serving, add cream cheese and bacon to crock pot. Stirring occasionally. Serve topped with scallions and cheese.
It can be made on stove-top also and takes about an hour. If you like really thick soup then go ahead and add the other 1/2 of the cream cheese.