Spicy turkey lettuce wraps

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Ingredients:

-1 large head of romaine

-1 lb ground turkey

-salt and pepper, to taste

-4 garlic cloves, minced

-2″ piece of ginger, minced

-2 chili’s, minced

-3 green onions, sliced thinly

-1 tbsp soy sauce

-1 tbsp sugar

-1 tsp sesame oil

-EVOO

-zest and juice of 1 small lime

For the sauce:

-1/4c soy sauce

-1 tsp sesame oil

-1 green onion, sliced

-1/4c cilantro, rough chopped

-1 chili, seeded and minced

-1 tsp oyster sauce

-1 tsp sugar

 

Mix together the sauce ingredients. Let sit, set aside.

In a sauce pan over med high heat, add your oil and turkey. brown the turkey. Season with salt and pepper. Add in your garlic, ginger, Chile’s. sauté. Add in your soy sauce, sesame oil, and sugar. Add the zest and juice of 1 lime and the green onions. Toss together. remove from heat.

Assemble your taco’s into the lettuce wraps, drizzle with a little sauce and serve.


Fresh Shrimp Rolls!

These shrimp summer rolls are a great appie to serve to friends! It’s a no cook meal (besides cooking vermicelli noodles in hot water…) and once you get the rice paper rolling down pat, they can be made in no time!

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Ingredients:

-2c cooked vermicelli noodles

-1 lb cooked, peeled and deveined shrimp, chopped

-3 large romaine hearts, shredded

-1 jalapeño, minced

-1/2 of a medium red onion, slivered (thinly sliced.)

-2 carrots, peeled and shredded (use a grater or processor)

-1/2 c green onion, finely sliced

-1/4c fresh chopped cilantro

-1/4c fresh chopped mint

-fresh lime juice + rice paper wrappers

Dipping Sauce:

-1/4c rice wine vinegar        -3/4c soy or fish sauce

-1/4c honey                          -1 large jalapeño minced

-2 garlic cloves, minced       -1 tbsp green onion, thinly sliced

directions:

Chop up your vermicelli noodles. In a large bowl add in all of your ingredients: green onion, mint, cilantro, carrots, red onion, jalapeño, shredded lettuce, shrimp, and noodles, Add in the juice on 1 lime, and 1-2 tbsp of the dipping sauce. Toss all ingredients together.

To make the dipping sauce, simply just mix the vinegar, honey, garlic, soy sauce, jalapeño and green onions in a bowl. Whisk, taste and adjust seasoning if necessary.

To assemble your rolls, immerse your rice paper in a bowl of warm-hot water for 20-30 seconds. Keep the surface you are working on a little bit wet so the paper does not stick. Spoon the filling mixture into the middle of the rice paper. Fold in both sides over the mixture, then roll into a spring roll. Keep it nice and tight! This was my first time rolling these and i didn’t do too terrible! Continue rolling your rolls until you have enough for dinner, or an appie. Serve with the dipping sauce on the side!


Robs Flat Bread from Cactus Club Cafe

This recipe is a knock off of “Rob’s flat bread” from the cactus club. It was so good I had to recreate it at home! And everyone else loves it too!

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Ingredients:

-2 pieces of fresh naan bread

1.5-2 tbsp evoo

-2 onions, sliced

-2 tbsp REAL butter

-2 cups balsamic vinegar

-home made pesto (or store bought. I used my boyfriends moms home made pesto.)

-roughly 5 oz goat cheese

-roughly 5 oz feta cheese (the feta kept in the tub of liquid)

-8 cherry tomatoes, sliced in half

-Sea Salt

-1 cup arugula (enough to spread across both pieces of naan

Directions:

In a medium sauce pan, add the balsamic vinegar over med-high heat. Bring to a boil, turn the heat down and let simmer for about 20 minutes, or until it is more of a glaze.

In another medium sauce pan, add the butter and the sliced onions. Cook on low-med heat until onions are nicely browned. Stir every so often.

In another pan, add both cheeses. Make sure to crumble both types of cheese, and then add to the pan over medium heat. Stir. The two cheese will slowly combine and come to more of a whipped looking texture. Remove from heat.

Brush the naan bread with EVOO and brown in the oven. Use your broiler, but if you’re like me and forget to check on the bread every minute or two, SET A TIMER!!!!! Once browned, remove from the oven. Place on a serving board. Top the bread with pesto, half of the caramelized onions, a little salt, your mixed cheese, the rest of the caramelized onions, arugula, and cherry tomatoes. Then drizzle your balsamic glaze over the bread. And serve!

This is ABSOLUTELY delicious!!