Asian Inspired Meatball Lettuce Wraps

Asian Inspired Meatball Lettuce Wraps (10) WM

Asian Inspired Meatball Lettuce Wraps (15) WM

I made these last summer, and with selling a house / buying a new one and starting grad school I never had time to post the recipe.  Things have calmed down a bit, so I’m hoping to post all of my back-logged recipes and then actually photograph some new ones!

 

serves 4

time: close to an hour, probably

 

Green Cashew Sauce Ingredients

  • 1/4 cup fresh cilantro
  • 1/4 cup fresh basil
  • 1 cup cashews
  • 1/3 cup canned coconut milk
  • 2 limes
  • 3 teaspoons Thai red curry paste
  • 2-4 tablespoons sweet thai chili sauce (I used 4 tablespoons)

 

 

 

Mango Slaw

  • 1 mango, peeled and sliced into thin strips
  • handful of shredded carrots
  • 1 cucumber, sliced into matchstick sized pieces
  • 1 red onion, thinly sliced
  • 1 red jalapeno pepper finely chopped
  • 1 lime

 

 

Meatball Ingredients

  • 1/2 pound ground pork sausage
  • 1/2 pound ground hamburger
  • 2 tablespoons sesame oil
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons honey

 

Accoutrements

  • 1 head butter lettuce
  • 1/2 cup sweet thai chili sauce, for dipping
  • toasted cashews

 

 

Asian Inspired Meatball Lettuce Wraps (6) WM Asian Inspired Meatball Lettuce Wraps (1) WM

Green Cashew Sauce Directions

Step 1: Place the cilantro, basil, cashews, coconut milk, lime juice, Thai red curry paste and sweet thai chile sauce to a food processor.

Step 2: Blend until smooth and creamy.

Step 3: Add more of the ingredients if needed.

 

Mango Slaw Directions

Step 1: Combine the mangos, shredded carrots, matchstick cucumbers, thinly sliced red onion, jalapeno, and fresh lime juice.

Step 2: Mix well.

 

Meatball Directions

Step 1: Mix the two meats together well.

Step 2: Roll into small balls.

Step 3: Cook the meatballs thoroughly.

Step 4: Stir together the sesame oil, soy sauce, fish sauce, and honey.

Step 5: Add the cooked meatballs to the sauce

 

Put it all together

Step 1: Place the meatballs, cashew sauce, mango salsa, and toasted cashews on a washed piece of lettuce…enjoy!!

 

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Moroccan Spiced Pork Chops & Green Beans

Moroccan Spiced Pork Chops (8) WM Moroccan Spiced Pork Chops (1) WM

I love the spices that Moroccan food uses.  For the most part the spices are minimal, but each pack a punch of savory, unique flavors.

Serves 4

time: about 45 minutes

Ingredients:

4 pork chops

1/2 teaspoon coriander

1/2 teaspoon cumin

1/2 salt

1 bell pepper (red or orange) sliced into large strips

3 tablespoons olive oil

1/2 cup sliced almonds

2 garlic cloves

1/4 teaspoon brown sugar

1/4 teaspoon ground black pepper

coconut oil, for pan

fresh green beans, stems removed

 

Directions:

  1. Combine coriander, cumin, salt, half of the fresh bell pepper, olive oil, almonds and garlic cloves to a food processor; process until smooth.
  2. Place the ground mixture into a zip lock bag or large container with a lid.
  3. Coat the pork chops with the sauce mixture.
  4. After your skillet is hot, add a bit of coconut oil (or any high-heat oil).  Reduce the heat to medium-high and then add each pork chop.  Sear each side in the hot pan, then reduce the heat to medium-low and allow to cook until the pork chops are cooked through (flip occasionally).
  5. Add the fresh green beans and the other half of bell peppers to the sauce mixture left in the bag, coating evenly.  Cook in a skillet for about 5 minutes until they are soft but still crunchy.
  6. Serve hot!

 

Moroccan Spiced Pork Chops (3) WM Moroccan Spiced Pork Chops (6) WM

Smoked Gouda Enchiladas with Fire Roasted Tomatillo Cranberry Sauce

Smoked Gouda Enchiladas wFire Roasted Tomatillo Cranberry Sauce (16) WM

I pretty much love smoked cheese and try to eat it whenever possible.  I had the brilliant idea to make enchiladas with smoked Gouda and roasted tomatillo sauce, I added cranberries to make it even more interesting!  My husband was not really a fan, but I loved the enchiladas.  The only thing that I would change is not putting cranberries on top as they were too tart.

Smoked Gouda Enchiladas wFire Roasted Tomatillo Cranberry Sauce (1) WM

serves 8-10

time: about 1 hour

Roasted Tomatillo Enchiladas Sauce Ingredients

1 1/2 pounds fresh tomatillos, husked and cubed

4 cloves of garlic

2 jalapenos

1 shallot, skin removed

1 lime, juiced

1/4 – 1/2 cup fresh whole cranberries

chicken broth

pinch of salt

 

Enchiladas Ingredients

8-10 white flour tortillas (or corn, whichever you prefer)

2 chicken breasts

salt

pepper

cayenne pepper

shredded smoked Gouda cheese

green onions, chopped

 

Roasted Tomatillo Enchiladas Sauce Directions

  1.  Turn your oven’s broiler on.
  2. Place the sliced tomatillos, jalapenos and shallot on a tinfoil lined cookie sheet.
  3. Broil for about 5 minutes on each side – you want the produce to be charred but not burned.
  4. Place the broiled produce, lime juice, the whole cranberries, about 1/2 cub chicken broth, and pinch of salt into a Cuisinart.  Mix until completely blended.  Set aside.  Add a little more broth until it’s fairly runny.  Add more salt and lime if needed.

Enchiladas Ingredients

  1. Place the chicken breasts into a pot of water – add salt, pepper and cayenne pepper.  Bring the pot of water / chicken to a boil.  Let boil for about 10 minutes, then turn to medium heat and continue to cook for about 20-30 minutes, until the chicken is completely cooked.
  2. Shred up the smoked Gouda cheese.  Chop the green onions.  Set aside.
  3. Once the chicken has cooked and cooled shred with your clean hands.  Mix in a bit of the roasted tomatillo sauce so that the chicken is moist.
  4. Pre-heat your oven to 350 degrees F.
  5. Wrap your tortillas in a paper towel and heat in the microwave for about 30 seconds – you just want the tortillas to be soft to they don’t tear when rolling.
  6. Pour a little bit of the roasted tomatillo sauce onto the bottom of your baking dish.
  7. Dip both sides of the tortilla in the roasted tomatillo sauce that is on the bottom of the baking dish.  Add a handful of the shredded chicken, smoked Gouda cheese, and chopped green onions.  Roll and place on one side of the baking dish with the two sides of the tortilla down.  Continue this process until all of the meat has been stuffed into the tortillas.
  8. Pour the roasted tomatillo sauce over the rolled enchiladas.  Sprinkle the remaining shredded smoked Gouda cheese on top.
  9. Bake for about 20-30 minutes until the roasted tomatillo sauce is boiling and the smoked Gouda cheese has melted.
  10. Serve immediately and enjoy!

Smoked Gouda Enchiladas wFire Roasted Tomatillo Cranberry Sauce (13) WM

 

Smoked Gouda Enchiladas wFire Roasted Tomatillo Cranberry Sauce (11) WM

 

No Knead Pizza Dough

no knead pizza (33) WM

My husband found this recipe on reddit.  We measured everything out into cups, teaspoons, etc. so there’s no translation from grams, etc. – fantastic for you!  This pizza process takes awhile (like a day)….but it’s so worth it!  If you are looking for super thin pizza crust, maybe just use one ball for two pizzas.  I typically go for thin crust, but this crust was so tasty I didn’t mind that it was a little thicker than I usually like it.  My husband believes that pizza should not have too many toppings, soooo, I let him have his way and we only used mozzarella cheese, Boars Head pepperoni and sliced black olives.  Feel free to use whatever toppings you want though!

This was such a great pizza we had to use the beer glasses we brought all the way home from Easter Island to Colorado 🙂

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Serves 4-6 people

time FOREVER, overnight + a few hours – plan ahead

For each 10″ pizza dough:

1 1/2 cups flour

3/4 teaspoon salt

3/4 teaspoon yeast

3/4 cups warm water

1 1/2 teaspoons olive oil + more for the pans

 

Tomato Pizza Sauce:

1 (28-ounce) can whole peeled tomatoes

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

2 medium cloves garlic, chopped finely

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 teaspoon kosher salt

2 six-inch sprigs fresh basil, leaves only

1 medium yellow onion, peeled and split in half

1 teaspoon sugar

 

Toppings:

Anything really.  We used mozzarella cheese, Boars Head pepperoni and sliced black olives.

 

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Pizza Dough Directions:

1) Mix the flour, salt, yeast, warm water and olive oil with your hands until fully combined.

2) Place plastic wrap over the bowl of mixed dough and let rise in warm place over night (or several hours during the day) – the oven is a good place.

3) After the dough has done it’s thing dump out onto a floured surface.  Divide into balls equaling the number of pizzas you’ll be making (I had two balls).

4) Pour a little olive oil into your pans and place the ball of dough in the middle.  Coat the ball of dough will olive oil on all sides.  Use the ball of dough to coat the entire pan with the olive oil.  After the ball of dough is well oiled, cover the pan with plastic wrap and let it sit / rise for 2 more hours.

5) The dough should have flattened and filled the bottom of the pan, gently press the dough into the areas of the pan that it did not reach.  Gently lift the dough from the pan to get rid of any air bubbles under the dough.

Pizza Sauce Directions:

1) Place the whole tomatoes into a food processor until there are just itty-bitty tomato chunks.

2) Heat the butter and oil in a medium saucepan until the butter has melted.  Add the garlic, oregano, pepper flakes, and large pinch salt and cook for about 3 minutes until stirring frequently.  Add in the food processed tomatoes, basil leaves, onion halves, and sugar.  Bring the sauce to a simmer.  Once the sauce is gently bubbling, reduce the heat to low.  Continuing cooking until reduced by half (about 1 hour), stirring frequently. Season to taste with salt and more of the other seasonings if needed.  Allow to cool (we made ours the night before and refrigerated until we made our pizzas).

Put It All Together:

1)Pre-head your oven to 400 degrees F.

2) Spread the sauce over the dough, being sure to spread all the way to the edge.

3) Toss on your toppings, whatever your chose and however much you want.

4) Place the cast iron skillets with the pizza dough, sauce and toppings in the heated oven and bake for about 15 – 20 minutes.  Enjoy hot!

 

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Breaded Pork Chops with Polenta

Breaded Pork Chops with Polenta (12) WM

This is a Food Network recipe, but as always I’ve modified the recipe just a tad.  The Parmesan & chopped parsley in the bread crumbs were awesome (of course you can use gluten free bread crumbs to make this a gluten free meal).
Breaded Pork Chops with Polenta (8) WM
Breaded Pork Chops with Polenta (18) QM
serves:4
time: about an hour
Ingredients:
(pork chops)
4 thick (bone in or not) pork chops
1 1/2 cups panko bread crumbs (gluten free if needed)
1/2 cup finely grated Parmesan (or any hard cheese, really)
1/4 bunch of parsley leaves, chopped finely
Kosher salt and freshly ground black pepper
2 large eggs, beaten
high heat oil (avocado or coconut)
(polenta)
1 cup yellow corn meal
3 cups water
salt to taste
(mushrooms)
1 pound (or more) cremini mushrooms, sliced thickly.
Directions:
1)Heat a heavy skillet, I always prefer cast iron, once hot pour in a bit of high heat oil – you’ll need to work fast on this next step so that the oil doesn’t get too hot.  Also boil the water for the polenta.
2) Combine the panko bread crumbs, grated Parmesan cheese, chopped parsley, salt, and pepper (to taste) in a flat dish with sides (like a pyrex).  Beat the eggs in another flat dish with sides. Place each pork chop in the beaten eggs, 1 at a time.  Then, place the egged pork chop  in the bread crumb mixture, being sure to coat all of the pork chops.3)  Place the breaded pork chops into your hot skillet.  Cook the first side on high for about 3 minutes; flip and cook that side for about 3 minutes.  Reduce the heat to medium and continue cooking until the pork chops are still slightly pink.  Remove the pork chops from the skillet and place on a plate then cover with tin foil.

4) While the pork chops are cooking, add the corn meal & salt to the boiling water.  Corn meal cooks really fast, like in 5 minutes – if it becomes too thick just add a bit more water.  You can also add a bit of shredded Parmesan cheese if you want.

5)  After you pull the pork chops off the skillet and cover with tin foil add a bit more oil, if needed, to the hot skillet.  Cook the thickly sliced cremini mushrooms for a few minutes.  They will become tender.

6) Serve the breaded pork chops, polenta and sauteed mushrooms and enjoy with a salad!  Oh, and wine 🙂

Breaded Pork Chops with Polenta (2) WM Breaded Pork Chops with Polenta (7) WM

 

Pork Tenderloin Tacos with Mojo Marinade

pork tenderloin tacos (29) WM

I am going through some of the recipes that I didn’t have time to post last year, this is from the summer so not exactly winter food, but it’s still amazing…maybe book mark it for later!

Mojo sauce is amazing, I guess you can buy a bottle of it, but the real fresh sauce is so easy to make!

 

Mojo Marinade Ingredients:

1 cup orange juice

2 lemons, squeezed

1 lime, squeezed

5 garlic cloves

1 bunch cilantro

1 1/2 jalapenos

1 teaspoon kosher salt

 

Mojo Marinade Directions:

1) Combine all of the ingredients above into a Cuisinart food processor, and blend until chopped.

2) Pour over the pork tenderloin in a shallow dish (you want the meat to be covered in the marinade as much as possible); cover and refrigerate over night.  Turn the pork tenderloin over halfway through the day (unless it is all the way covered by the marinade).

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Onion Ingredients:

1 medium red onion, thinly sliced

1/4 cup red wine vinegar or apple cider vinegar

1/2 cup warm water

1/2 teaspoon sugar

Kosher salt

 

Onions Directions:

1.  Slice the red onion really thinly; place the slices in a bowl.

2. Pour the red wine or apple cider vinegar and 1/2 cup warm water over onion.

3. Stir in the sugar and salt.

4. Cover the bowl and let the onions sit until they are slightly pickled, about 30 minutes. Drain.

These onions can be made ahead, no longer than 2 days ahead.  Once the liquid has cooled, cover and refrigerate.

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Smoked Paprika Chicken Tacos with Spicy Goat Cheese

Smoked Paprika Chicken Tacos  (22) WM

I love tacos.  I love smoke paprika and I really, really love goat cheese!  This recipe combines all of these wonderful ingredients into an amazing taco (another one of my favorites – I could eat tacos all of the time!).

Serves 4

Time: 1 hour + a little extra

Chicken Ingredients:

2 pounds boneless, skinless chicken thighs
1.5  teaspoons smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1-2 teaspoons chili powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
2 limes, sliced into wedges
1 sweet onion, sliced thickly into 8 slices
Spicy Goat Cheese Queso
1 tablespoon unsalted butter
1/2 jalapeño pepper, diced
2garlic cloves, minced
1 tablespoon flour
1/2 cup milk
6 ounces goat cheese, crumbled
Taco Additions
corn tortillas for serving
chopped tomatoes
sliced avocado
cilantro, de-stemed

Directions:

1. Preheat your oven to 400 degrees F and spray a baking dish with nonstick spray.

2. Combine the smoked paprika, salt, pepper, cumin, chili powder and garlic powder in a small bowl.

3. Place the sliced onion all over the bottom of the baking dish, rub the chicken with the spices and then place the chicken on top of the onions.  Set the lime wedges in between the chicken. Cover with foil and bake for 35 minutes. Remove chicken and let cool slightly, then shred.

4.  For the spicy goat cheese queso, melt the butter in a small saucepan over medium heat and add the diced jalapeño and garlic.  Simmer, without burning, for about 1 – 2 minutes.  Once the butter mixture is slightly boiling whisk in flour to create a roux.   Turn to low and let simmer for another 1-2 minutes until the roux is golden brown and bubbly.  Then, pour the milk in whisking until smooth and combined (keeping heat on low).   Once the roux has slightly thickened add the goat cheese and stir until the cheese melts and is creamy. Taste and season with salt and pepper to your liking.

5. Slice the tomatoes and avocado and tear off the cilantro leaves from the steam.

6. Once the chicken has cooked shred into bite sized pieces.  Heat up the tacos until soft, scoop out some chicken onto each taco and add the vegetables and place a dollop of the goat cheese queso on top.

 

Smoked Paprika Chicken Tacos  (12) WM

Smoked Paprika Chicken Tacos  (5) WM

Honey Mustard Chicken, with whole mustard seeds

Honey Mustard chicken (9) WM

 

Honey & mustard just go together.  Use it as a marinade to chicken and you have a winner.  As with all marinades make sure you let the chicken sit in the marinade for a bit before you cook the chicken.

 

Serves: 4

Time: 2 hours (including 45 – 60 minutes of marinading)

 

Ingredients:

boneless / skinless chicken breasts or thighs (enough for each person, I did about 6)

1/2 cup stoneground mustard

2-3 tablespoons whole mustard seeds

1/2 cup honey

1 lemon, juiced

2-3 garlic cloves, minced

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

 

Directions:

1) Whisk all of the ingredients in a bowl; add the chicken breasts/thighs and let marinade for about 45 – 60 minutes at room temperature.

2) Fire up your grill, the coals will be ready when they aren’t flaming or red and have turned to a nice gray color.

3) Cook the chicken evenly on both sides until cooked through.

4) Serve with your favorite beer and side.

 

 

Honey Mustard chicken (6) WM

Honey Mustard chicken (8) WM

Cachaça Grilled Chicken

Cachaça chicken (2) WM

 

Cachaça, according to Wikipedia, is a distilled spirit made from sugarcane juice. Also known as aguardente, pinga, caninha or other names, it is the most popular distilled alcoholic beverage in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail.  In this recipe cachaça is used in the chicken marinade.

Serves: 4

Time: marinade overnight / 1 hour for prep & cooking

Cachaça chicken (44) WM Cachaça chicken (18) WM
Ingredients:
1 pound boneless skinless chicken breasts or thighs
3 cloves garlic, crushed
1/2 teaspoon oregano (chopped if fresh)
4 tablespoons Cachaça
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
few sprigs of parsley, chopped finely
lime wedges, to serve
Directions:

1) Combine the garlic, oregano, Cachaça, olive oil, salt & pepper in a small bowl.
2) Place the chicken in a gallon sized zip-lock bag, pour in the marinade and squish around the chicken to coat all of the pieces.  Chill for at least 4 hours, but preferably over night.
3) Remove the bag of chicken from the refrigerator 1/2 hour before you start cooking so it comes to room temperature.
4) Fire up your grill (light the barbecue and let the flames die down before starting to cook – the charcoal will be gray/ashy when ready).
5) Once the grill is ready cook evenly on both sides until the chicken is cooked through.
6) Serve with broccoli rice.

 

Cachaça chicken (41) WM

Spicy Plum Pork Chops

Spicy Plum Pork Chops (4) WM

 serves 4

time: approximately 1 hour

 

This dish is pretty simple – just use some red plum jam and add a few spices and you have a marinade.  You could BBQ, oven bake, or pan fry the chops – just make sure that you don’t over cook the chops so that they are nice and juicy.  Serve with some rice and green beans, link to the recipe is below.

 

Ingredients:

4 pork chops

1 cup red plum jam

2 tablespoons rice vinegar

1 tablespoon Sriracha

3 teaspoons ground ginger

1 teaspoon fish sauce

2 teaspoons reduced sodium soy sauce

coconut oil

 

Directions:

1) Mix together all of the ingredients after the pork chops; place the rinsed pork chops in a gallon sized zip-lock bag, pour in the plum sauce.

2) Let the pork chops and plum sauce marinade for 20 – 30 minutes.

3) Heat up a skillet and scoop out some coconut oil, once the oil is hot (sizzles when water is splashed into the skillet) place each of the chops in the hot skillet.  Cook the chops on high for about 5 minutes each side, until the sides are a little caramelized.  Turn the head down to medium-low and continue to cook the pork chops until cooked through, rotating sides.

4) Serve with Asian style green beans here and a starch like rice if you wish.

 

Spicy Plum Pork Chops (1) WM

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