RSS

Tag Archives: summer cooking

Chicken Lettuce Wraps

Chicken Lettuce Wraps

I have wanted to make these restaurant copycat Chicken Lettuce Wraps for years. While I have not had the original at the restaurant the recipe sounded good to me. Honestly I wasn’t sure my family would like them.

Imagine my surprise when The Hubs did some meal planning and grocery shopping and came home with the ingredients to make Chicken Lettuce Wraps.

While I was in the kitchen whipping these up last night D4 seemed concerned. Of course ground chicken cooks up differently than ground beef so that worried her. I explained that it was chicken and she gave a half scowl. She did tell me that she would at least try it. D3 wasn’t going to be eating with us, so I didn’t have to cater to her palate.

The Chicken Lettuce Wraps came together quickly, in about the same amount of time that it took my rice to cook. I waited for the reviews from The Hubs and D4. While I had no concerns that The Hubs would like it, and did, I waited for D4. She admitted that she did like it, quite a bit.

This was such a fresh summer meal. Since it didn’t take long on the stovetop it didn’t heat up the kitchen on a hot day. The Romaine hearts were perfect vessels to hold the filling; they were refreshing and added the needed crispness.

I served mine with fresh sliced red and yellow peppers and rice. This recipe would lend itself to becoming vegetarian friendly by replacing the chicken with meatless crumbles.

Chicken Lettuce Wrap

Chicken Lettuce Wrap

Have you ever tried the original or copycat Chicken Lettuce Wraps? I assure you that these won’t disappoint you.

Chicken Lettuce Wraps

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic (minced)
  • 1 onion (finely diced)
  • ¼ cup hoisin sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon ground ginger
  • ½ tablespoon Sriracha
  • 1 can water chestnuts (drained and diced)
  • 3 tablespoons green onion (sliced, more for garnish if desired)
  • Sea salt and pepper to taste
  • 8 Romaine heart leaves
  1. In a large skillet, heat olive oil over medium high heat. Add ground chicken and cook until done through. Using a fork or spatula, break up chicken as it cooks. Drain grease, if necessary.
  2. Stir in garlic, onion, hoisin, soy sauce, vinegar, ginger, and Sriracha. Cook until onions are translucent, about five minutes.
  3. Add water chestnuts and green onions. Continue to cook until the water chestnuts are tender and sauce thickens slightly, stirring occasionally. Season with salt and pepper.
  4. Spoon about ¼ cup of the mixture into the center of a Romaine heart. Garnish with green onion slices. Serve.

 
Leave a comment

Posted by on July 3, 2018 in Uncategorized

 

Tags: ,

Slow Cooker Hot Beans

Slow Cooker Hot Beans

This coming weekend is Memorial Day weekend, which is the unofficial beginning of summer. While the official start date of summer is June 21 the season is upon us. Many people gather for backyard barbecues, picnics, or some beach time. Here is a recipe that is perfect for whatever you do this weekend; Slow Cooker Hot Beans.

My family has been making this recipe as long as I can remember. The Slow Cooker Hot Beans recipe  was passed down from a family friend. As a child I didn’t like it. First of all this recipe packs some heat. Second, I did not like baked beans as a child.

My preferences as a child did not stop my parents from making and taking this dish to almost every single potluck or gathering. They both loved it and apparently so did their friends. It became the dish that people requested them to bring.

As I grew up and my palate matured I realized that this is a wonderful dish. I make it several times during the summer and definitely take it to barbecues and potlucks. Slow Cooker Hot Beans is not only tasty, but it is easy to make. Being a slow cooker dish it is also easy to take anywhere.

The Slow Cooker Hot Beans can be made in advance, which gives the flavors time to mingle and meld together. It can be reheated in the slow cooker and ready to take to the party.

A wonderful addition to any summer feast, these Slow Cooker Hot Beans will be a hit. Sweet, tangy, spicy, smoky goodness delivers in every bite.

What is the food you usually take to potluck dinners or get-togethers? If you don’t have a favorite baked bean recipe this will be it!

Slow Cooker Hot Beans

  • 2 31- ounce cans pork and beans (drained)
  • 1 large onion
  • 1 -2 cloves garlic (minced)
  • ½ teaspoon liquid smoke
  • 3 jalapeño peppers (diced)
  • 2 ½ cups brown sugar
  • 1 ½ cups ketchup
  • 2 tablespoons vinegar
  • ¼ teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 10 slices bacon (fried crisp and crumbled (optional for vegetarians))
  1. Combine all ingredients in a slow cooker.
  2. Cook on low setting for 6-8 hours until heated through. If the beans seem to have too much liquid turn the lid sideways and turn the heat to high for 30 minutes.
  3. Note: For a vegetarian dish omit the bacon and use pork free canned beans.

 
Leave a comment

Posted by on May 25, 2018 in Side Dish Recipe

 

Tags: , , , , , ,