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!!

 

Asian Inspired Meatball Lettuce Wraps (4) WM Asian Inspired Meatball Lettuce Wraps (18) WM Asian Inspired Meatball Lettuce Wraps (22) WM

 

 

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

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).

pork tenderloin tacos (21) WM

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.

pork tenderloin tacos (10) WM pork tenderloin tacos (18) WM

Sweet Potato & Pork Tacos

sweet pot tacos (27) WM sweet pot tacos (1) WM

I really dug this recipe.  I had sweet potato tacos at a local food truck, but decided that they needed a little something else, so I added pork and red quinoa.  Amazing.  Add the sharp white cheddar cheese and I had a hard time stopping myself from eating them!!

 

serves 4

time: about half hour

 

Ingredients for the pork & sweet potatoes (this amount for each, so double the ingredients below)

pork tenderloin, cubed

2 sweet potatoes, peeled and cubed

1/2 teaspoon cumin

1 1/2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon chipotle powder

1 teaspoon brown sugar

pepper

salt

coconut oil

 

Everything else

1 cup uncooked red quinoa (you can use white, but I like the color that the red quinoa adds)

avacado

sharp white cheddar cheese (or cheese of your choice)

corn tacos, about 2-3 for each person or double if you use two taco shells per taco

 

Directions

1.Cook the quinoa according to the package directions.

2. Mix together the seasonings for the pork tenderloin, place the cubed pork in a bowl and coat with the seasoning.

3. Mix together the seasonings for the sweet potatoes, place the cubed sweet potatoes in a bowl and coat with the seasoning.

4. Heat up two skillets (or do the pork / sweet potatoes one after the other) with a scoop of coconut oil.  Once the coconut oil sizzles if you splash a little water in the skillet saute the pork until it is cooked through and the sweet potato cubes until they are soft.  After they are cooked place on a plate and cover until all of the rest of the goodies are ready.

5. Cut up your produce, grate the cheese.

6. Heat your tacos in a skillet until they are hot, then place all of the ingredients on top and enjoy!

 

 

sweet pot tacos (15) WM

sweet pot tacos (13) WM

sweet pot tacos (8) WM

sweet pota tacos (10) WM sweet pota tacos (4) WM sweet pota tacos (2) WM