Asian Chicken Lettuce Wraps

Lettuce wraps are a creative way to enjoy fresh lettuces and they are also fun to make, eat and serve. I love dishes that you can dive in and assemble at the table as you share a meal with family or friends. This one is super fast and easy to make and a light meal to enjoy with a hot cup of asian tea.

Ingredients:
2 teaspoons canola oil
1 teaspoon sesame oil
2 cloves garlic, minced
1 pound ground chicken
4 medium carrots, peeled and chopped
1 medium bell pepper (any color), chopped
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce or coconut aminos
1 teaspoon sriracha
1 teaspoon freshly grated ginger
1 head green leaf lettuce, leaves separated

Optional Ingredients:
Handful of fresh basil leaves, cut into thin ribbons
Peanuts, chopped
Brown rice, prepared

Directions:

  1. Add canola and sesame oils in a wok or large skillet and heat to medium-high temperature. Add garlic and cook for about a minute or until fragrant. Add chicken and break up with a spatula until it starts to brown.
  2. Add carrots and bell pepper to wok or skillet and cook stirring frequently until vegetables are tender and chicken is cooked through, about 7 to 10 minutes.
  3. In a small mason jar, combine hoisin sauce, soy sauce, siracha and ginger. Shake until evenly combined and pour sauce over chicken and vegetables. Stir to evenly coat and cook for another minute or two.
  4. Place chicken and vegetables on a serving platter along with lettuce leaves and sprinkle with peanuts and basil if using. Assemble wraps at the table and serve with brown rice if desired.

Servings: 4

CABBAGE BOWL WITH THAI PEANUT SAUCE

Tender cabbage coated in mildly spiced peanut sauce replaces noodles in this delicious Thai bowl. Carrots and bean sprouts add color and crunch to this veggie packed dish paired with your favorite protein. It is really quick to make and you can even turn this into a 10-minute meal if you grill your protein and make your sauce in advance. Leftovers are delicious the next day if you are lucky enough to have leftovers.

Ingredients:
½ cup light coconut milk
1 tablespoon red curry paste
¼ cup peanut butter
1 tablespoon low-sodium soy sauce or coconut aminos
½ lime, juiced
3 to 4 dashes of Sriracha hot chili sauce
2 large or 3 medium carrots
1 teaspoon sesame oil
1 tablespoon canola oil
1 medium head of cabbage, cored and finely shredded
2 green onions, thinly sliced
4 ounces bean sprouts
Grilled chicken, shrimp or tofu
Optional: chopped peanuts

Directions:

  1. In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from lime and Sriracha hot chili sauce. Process until smooth and creamy.
  2. Trim and peel carrots. Cut carrots into noodles using a spiralizer and set aside.
  3. In a wok or large skillet, heat sesame and canola oil over medium-high heat. Add cabbage and cook stirring frequently for 5 to 7 minutes, until tender and lightly browned.
  4. Pour ⅓ cup sauce over cabbage and cook for an additional minute. Serve cabbage in bowls topped with carrots, green onions, bean sprouts and grilled chicken, shrimp or tofu. Sprinkle with chopped peanuts and drizzle a little extra peanut sauce if desired.

Servings: 4

Greek Chicken Salad Wraps

A salad you can hold in your hand is the perfect backyard grub to serve on a hot summer night. The fresh vegetables make a colorful presentation for this build-your-own dinner, and you can change or add more protein options by grilling pork or tofu along with your chicken.

Grill your meat and slice your toppings in advance to have a meal you can serve in just a few minutes on a busy night or on an evening when you’d rather kick back and enjoy the sunshine.

Wrap Ingredients:
1 head romaine lettuce
2 tablespoons fresh oregano, finely chopped
2 cloves garlic, minced
½ teaspoon grated nutmeg
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 pound boneless skinless chicken breasts
1 pint cherry tomatoes
1 small cucumber, thinly sliced
1 small red onion, thinly sliced
¼ cup feta cheese crumbles
¼ cup pitted Greek olives, thinly sliced

Tzatziki Sauce Ingredients:
1 small cucumber, finely chopped
1 cup plain, low-fat Greek yogurt
1 lemon
1 clove garlic, minced
¼ teaspoon salt and pepper

Directions:

  1. Trim the bottom of the lettuce and separate leaves. Wash and set on a towel to dry.
  2. In a small bowl, combine oregano, garlic, nutmeg, salt, pepper and olive oil. Stir to combine and brush mixture over chicken. Grill chicken breasts until they reach an internal temperature of 165 degrees Fahrenheit. Remove from heat and thinly slice.
  3. Combine cucumber and yogurt in a small bowl. Zest and then juice lemon, adding 1 teaspoon zest and 2 tablespoons juice to the bowl. Add garlic, salt and pepper and stir to combine.
  4. Add lettuce leaves, tomatoes, cucumber, red onion, feta cheese and olives to a couple of large plates along with the Zatziki sauce, and serve buffet style.

Servings: 4

Butternut Squash Chicken Chili

Nothing says fall like a bowl of chili, especially one with seasonal squash. Fresh pumpkin or acorn squash would also work well in this recipe. In less than 30 minutes, you can serve a warm bowl of comfort food to your family. Leftovers taste just as good, if not better. If you do not eat all the leftovers, this meal freezes well in a tightly sealed container or zip-top bag.

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 medium butternut squash, peeled, seeded and chopped into bite-size pieces
2 (15.5 ounce) cans low-sodium Great Northern beans, rinsed and drained
4 cups low-sodium chicken broth
2 teaspoons Sriracha hot chili sauce, plus more for serving
1 lime, sliced into 6 wedges
cilantro, chopped
cotija cheese, crumbled

Directions:

  1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for a couple of minutes. Add the garlic and cook for another 30 seconds.
  2. Add the ground chicken, chili powder, cumin, oregano and salt. Break up chicken with a spatula and cook until it begins to brown, about five minutes.
  3. Add the butternut squash, beans, chicken broth and Sriracha hot chili sauce and bring to a boil. Reduce heat to medium-low and simmer for at least 20 minutes.
  4. Ladle chili into six bowls and squeeze a lime wedge over each serving. Top with cilantro, cojita cheese and additional Sriracha hot chili sauce if desired.

Servings: 6

Thai Chicken Cabbage Cups

Here is a delicious and nutritious meal you can eat with your hands. Small cabbage leaves make perfect cups for holding chicken and vegetables, and these are drizzled with my spicy Thai peanut sauce for just a touch of heat. The ingredients can be prepared in advanced and assembled when ready to eat, making this an excellent meal for busy nights or lunches on the go. If you can only find large cabbage, fold the leaves like a burrito to create cabbage wraps.

Ingredients:
½ cup light coconut milk
1 tablespoon red curry paste
¼ cup peanut butter
1 tablespoon soy sauce
1 lime, halved and divided
3 to 4 dashes of Sriracha hot chili sauce
2 cups any combination of vegetables, diced or shredded (such as bell pepper, cucumber, radish or carrots)
2 tablespoons fresh cilantro, chopped
1 small head cabbage, leaves separated
2 chicken breasts, cooked and chopped
¼ cup unsalted chopped peanuts

Directions:

  1. In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from ½ of lime and Sriracha hot chili sauce. Process until smooth and creamy.
  2. Combine vegetables in a large bowl and squeeze the juice of the remaining lime half over the produce. Add cilantro and stir to evenly combine.
  3. Fill each cabbage leaf with an equal amounts of chicken and vegetables. Drizzle each cup with peanut sauce, top with peanuts and serve.

Servings: 4

Chicken and Cheese Ravioli

Homemade pasta is one of my favorite things to eat, and it is surprisingly simple to make. Many restaurants have gotten away from the art of making dough by hand and our culture has become accustom to the taste of store-bought pasta. I savor the practice of making pasta by hand, and it has become a favorite stay-home, date-night activity for me and my husband.

With Italian music playing in the background and two glasses of our favorite Pinot Noir, we begin the process of creating pasta dough. We use these Ravioli Dough and Making Ravioli recipes from William Sonoma, but we knead the dough with an old-fashioned style pasta machine. One of us turns the dough crank and feeds the ball through the machine, while the other catches the flat sheet of pasta from the other side. Then we stuff, mold and trim the ravioli before cooking. The experience of making the pasta together creates much anticipation for enjoying this delicious meal, and it tastes like it was made in a family-owned Italian restaurant.

Ingredients for Ravioli Filling:
1 chicken breast, cooked and diced
1 cup ricotta cheese
¼ cup freshly grated Asiago cheese
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
¼ teaspoon pepper

Other Ingredients:
Ravioli dough (see recipe above)
Homemade or good quality store-bought marinara
Freshly grated Parmesan cheese

Directions:

  1. Place chicken, ricotta and Asiago cheeses, nutmeg, salt and pepper in a food processor and pulse, until chicken is finely chopped.
  2. Follow recipes for Ravioli Dough and Making Ravioli.
  3. Heat marinara sauce and serve ravioli with desired amount of sauce and grated Parmesan cheese.

Makes 40 to 48 ravioli

 

Grilled Thai Chicken Pizza

Say hello to spring with grilled pizza! This technique takes homemade pizza pie to the next level, giving you a restaurant-quality meal at home. The thin and crispy grilled crust is similar to a flatbread and cooks so quickly it’s a great meal for busy nights or laid back evenings, giving you more time to relax after enjoying your delicious meal.

Pizzas are great for entertaining, and you can offer a variety of toppings or a build-your-own pizza station with individual sized crusts. Pair the pizza with your favorite vino and enjoy an adult version of a pizza party.

Ingredients:
½ cup light coconut milk
1 tablespoon red curry paste
¼ cup peanut butter
1 tablespoon soy sauce
1 lime, halved and divided
3 to 4 dashes of sriracha hot chili sauce
1 chicken breast, cooked and diced
2 cups napa cabbage or green cabbage, shredded
½ red bell pepper, diced
1 tablespoon chopped fresh cilantro
1 teaspoon sesame oil
1 homemade or store bought pizza dough ball, about the size of a grapefruit
¼ cup shredded carrots
½ cup shredded mozzarella cheese

Directions:
1. In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from ½ of lime and sriracha hot chili sauce. Process until smooth and creamy. In a small bowl, toss chicken in 3 tablespoons of peanut sauce until evenly coated. Reserve the remaining sauce.
2. In a medium bowl, combine cabbage, bell pepper, cilantro, sesame oil and juice from ½ of lime. Toss until combined and cabbage salad is evenly coated. Set salad aside until pizza is ready.
3. Roll or stretch (I alternate rolling and stretching) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter.
4. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
5. Place crust on the grill (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust.
6. Remove crust from grill. Top cooked side of crust with remaining ⅓ cup peanut sauce, spreading evenly. Add chicken, carrots and cheese.
7. Return pizza to the grill and cook for about five minutes, until cheese has melted and bottom of crust has light brown grill marks. Remove from grill, top with cabbage salad, slice into 8 wedges and serve.

Servings: 4 ~ Serving size: 2 slices