Asian Turkey Lettuce Wraps

Lettuce wraps, great for an appetizer with friends or for a quick dinner. Either way, delicious! This is also a kid approved recipe, my almost two-year-old son Gavin dove into the turkey so fast I had a hard time taking pictures lol :-).

Filling Ingredients:
1 tablespoon vegetable oil plus 1 tablespoon for later
1 lb ground turkey
1/4 teaspoon Chinese five spice powder
1/4 teaspoon ginger powder
1 red onion, diced
3 garlic cloves, minced
1 8oz can water chestnuts, drained and minced
3 green onions, chopped
1/2 to1 teaspoon Sambal Oelek chili paste or to taste
1/2 cup hoisin sauce
2 teaspoons soy sauce
1 tablespoon rice vinegar
2 1/2 teaspoons sesame oil
 salt and pepper to taste
 ---
12 butter lettuce leaves rinsed and patted dry
1 carrot, split length-wise and thinly sliced
2 green onions, chopped for garnish

Dipping sauce:
4 tablespoons soy sauce
3 tablespoons rice vinegar
pinch of sugar
1 teaspoon Sambal Oelek chili paste
1 garlic clove, minced
Directions:

1. Add vegetable oil to a medium sized skillet and set to medium-high heat, swirl the oil around in the pan. Next, add turkey stirring frequently and crumbling using the back of a wooden spoon. Season meat with Chinese five spice and ginger, cook until meat is no longer pink, set aside on a plate and wipe skillet clean with a paper towel.

2. Heat skillet to medium-high heat, add in 1 tablespoon of vegetable oil swirl to coat. Cook the red onion stirring occasionally once onions turn slightly transparent add in garlic, water chestnuts, green onions, chili paste, hoisin sauce, soy sauce, rice vinegar and sesame oil. Stir constantly to combine ingredients and mix in cooked turkey, season with salt and pepper to taste and remove from heat.

3. In a small bowl combine all dipping sauce ingredients  and stir until sugar is dissolved.

4. To assemble wraps spoon some of the filling into a lettuce leaf, top with sliced carrots, green onions, drizzle some sauce over the top and gather lettuce together like a taco to eat.
Enjoy!

 My Son Gavin 10 days from 2 years old, loving the lettuce wraps :)

Kalbi (Korean short ribs)

Kalbi ribs are one of my favorite Korean foods, the marinade doesn't take away from the taste of the beef and they are both salty and sweet. I wouldn't make these indoors the smokey taste is what makes them special. Enjoy with steamed white rice and gyoza.

Marinade ingredients

1 1/2 cups  soy sauce

1/4 cup sesame oil

3/4 cup sugar

8 cloves of garlic, minced

1/2 medium onion, cut into chunks

3 green onions, cut into thin rings

2 tablespoons toasted sesame seeds

3/4 teaspoon crushed red pepper flakes 

4lbs Korean beef short-ribs, trimmed of extra fat

Water soak:

1 can cola soda

1 can lemon-lime soda

cold water

Directions:

1. Rinse ribs under cold water and put them all in two large freezer ziplock bags, divide 1 of the cans of soda between both bags and fill the bags with cold water, zip it closed and refrigerate for 2 hours. After the 2 hours empty the water and soda mixture and repeat with the second can of soda and refrigerate for another 2 hours and drain once again.

2. In a medium sized bowl mix all marinade ingredients until the sugar dissolves. Divide marinade between both bags of ribs zip the bags closed and shake to coat the ribs. Place bags in a casserole dish just in case one of the bags leaks. Refrigerate overnight and turn the bags in the morning to get the marinade on the other side of the ribs.

3. Prepare you're charcoal or gas grill to medium-high heat. Remove ribs from bags and lay them out onto the grill, cover and cook for 3-5 minutes on each side depending on the thickness of your ribs.

Serve with steamed white rice. 

Slow Cooker Thai Chicken Wings

A nice change from the typical fried wings and these are way easier to prepare! Refreshing flavors of ginger, lime and cilantro really set this dish off!

 

Ingredients:

2-3lbs chicken wings or 6 chicken breasts cut up

1/3-1/2 cup peanut butter

1 teaspoon fresh grated ginger

3 tablespoon soy sauce

1 medium onion chopped

2 cloves minced garlic

2 tablespoon lime juice

3 tablespoon water

1/2 cup sweet garlic chili sauce

salt and pepper to taste

1/2 cup fresh cilantro (optional)

1/2 cup coarsely chopped peanuts (optional)

Directions:

1. Mix everything together but the wings until smooth and creamy.

2. Put the wings in your slow cooker and pour half of the mixture on top the wings, making sure they all have sauce on them. Cover and cook on low for 5-6 hours or on high for 3 hours.

3. About a half an hour before it is done add the other half of the sauce to the slow cooker.

Garnish with fresh cilantro and peanuts if you want. serve with white rice.

Asian Pasta Salad

A refreshing pasta salad is perfect for a Summer potluck, I keep most of these ingredients on hand for a easy side dish. Easy way to get kids to eating vegetables

Ingredients:

6 tablespoons soy sauce

4 tablespoons sugar

3 tablespoons rice vinegar

1 teaspoon sesame oil

1 tablespoon toasted sesame seeds

2 teaspoons sweet chili sauce
1 teaspoon sambal olek chili sauce

1 teaspoon olive oil

2 chopped green onions
1 cup diced califlower
2 carrots, peeled and julienned

1/2 chopped bell pepper

1/2 lb spaghetti or linguine pasta, cooked al dente
Season with freshly crushed black pepper

Directions:

1. Strain pasta and run cold water until pasta is cool, toss in olive oil to prevent sticking.

2. In a medium-sized bowl whisk soy sauce,sugar, rice vinegar, sesame oil, sesame seeds, and chili sauce; whisk until sugar is dissolved.

3. Toss pasta in the sauce and vegetables, let marinate for at least 30 minutes in the refrigerator but can also be left overnight for more flavor, toss again before serving and serve cold.

Pork & Cabbage Gyoza

Gyoza is something that I always loved to order when getting Japanese take-out but it was never a dish that I ever thought about making from scratch until a couple of years ago. I researched different techniques and changed ingredients to suit my taste. They make great appetizers hot or even cold, I love eating them cold as a snack. I always keep bags of them in my freezer for a quick meal option. Here is my recipe.

Ingredients:

1lb ground pork

1/2 cup finely chopped cabbage

1 medium sized yellow onion (chopped and then put in the blender)

4 cloves of garlic, minced

3 tablespoons soy sauce

1 1/2 tablespoons rice vinegar

1 teaspoon sesame oil

1/4 teaspoon ground ginger

1/4 teaspoon black pepper

2 packages of gyoza skins, thawed

Gyoza Filling and Preparation:

1. Combine all filling ingredients in a large bowl, cover and refrigerate for 30 minutes to an hour.

2. With a gyoza skin in the palm of your hand place a small spoonful of the filling in the center of the wrapper.

3. Dip a finger in water and trace the edge of the gyoza skin so that its a semi circle.

Fold one side over the other, fold the edges over the others pinching them together to seal the filling (an easier way is to use a gyoza press or to seal the edges with a fork like you would for a pie).

4. Add enough oil to coat the bottom of the pan, about 2 tbsp wait for the oil to heat up, then place the gyoza's in a nonstick pan at med-high heat, DO NOT MOVE THEM WHILE THEY ARE COOKING (keep them apart or they will stick together) cook them for 1 minute.

5. Then add about 1/2 cup water to the pan, cover and cook for about 6 minutes or until water has evaporated.

6. Remove lid and let cook for another 1-2 minutes depending on how brown you like them.

Place on paper towels to drain, serve hot with sweet chili sauce and hot white rice.

Freezing*

To freeze them, line a baking sheet with wax paper or parchment paper lay uncooked gyoza on the sheet but not touching each other. Freeze for about 45 minutes then put them in freezer bags and they are good for up to 3 months. When you feel like eating some just put them in a pan with enough oil to coat the bottom cook for about 2-3 minutes until they are golden brown on the bottom then add enough water to come 1/3 of the way up the gyoza then put a lid on them for 7 minutes then remove lid and let crisp up for another minute to 3 minutes.