• Asian Chicken Lettuce Wraps


    These are good…so very good!  I really love lettuce wraps.  I’ve made many different recipes, and I think I like this recipe better than Martin Yan’s (gasp!)

    I found this recipe at Fashionably Foodie.  I changed up the recipe just a bit (namely I added a lot more ginger…LOVE, LOVE, LOVE ginger!).

    -s even ate it with mushrooms…although I did remind him that he gave the ok to use mushrooms in Martin Yan’s recipe…and then he ate his dinner without complaining.


    • 3 frozen chicken breasts
    • 1 large carrot,  finely diced
    • 8 whole mushrooms, chopped
    • 3 green onions, finely chopped
    • 1 red bell pepper, finely diced
    • 2 large cloves garlic, minced
    • 1 can water chestnuts, drained and diced
    • 2 TBSP oil
    • 1/4 tsp. sesame oil
    • Lettuce leaves
    • hot rice


    • 1 c. water
    • 1/2 c. sugar
    • 1/4 c. seasoned rice vinegar
    • 1 teaspoon sesame oil
    • 1 tsp. sriracha (or more if you like it spicy)
    • 1 c. soy sauce
    • lots of freshly grated ginger (I used a 4 inch knob of ginger)


    1. Poach chicken breasts in water or broth (I used broth and added garlic powder to broth).  When cooked, finely chop (about the size of corn kernels)
    2. Combine the carrots, mushrooms, green onions, red pepper, garlic, and water chestnuts in a bowl.
    3. Combine sauce ingredients in another bowl and mix well.
    4. Heat oil and sesame oil in a nonstick skillet over medium high heat; add the chicken, carrots, mushrooms, green onions, red pepper, garlic and water chestnuts, and saute for a few minutes.  Add 1/2 the sauce and let simmer for 10 to 15 minutes, allowing much of the liquid to reduce.
    5. Serve in lettuce with some hot rice.  Use the remaining sauce as a dipping sauce.

    Asian Chicken Lettuce Wraps:


  • Korean Short Ribs


    I found this most delicious recipe at Blisstree.com.  Heather’s photo is soooo much better than mine, but since I loved the dish so much, I didn’t want to wait until I made it again to try taking a better photo.

    Not only is this a crock pot dish, but it is company worthy…yes you heard me right…I would certainly serve this dish to company!


    • 1/2 c. soy sauce
    • 1/2 c. packed light brown sugar (you can scale it down to 1/3 c)
    • 2 TBSP sesame oil
    • 2 TBSP rice vinegar
    • 2 TBSP minced fresh ginger (I probably used closer to 1/4 c.–love ginger)
    • 4 cloves of crushed garlic
    • 1/2 tsp. red pepper flakes
    • 2 lbs. boneless beef short ribs or boneless country ribs
    • 3 TBSP cornstarch
    • 3 TBSP cold water
    • Sesame seeds
    • Green onion, chopped (we didn’t have any)
    • Rice


    1. Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl.  Place ribs in crock pot and then add the sauce.
    2. Cook on low for 5 hours or until meat is tender (if you use ribs on the bone, then cook longer).  Remove meat and place on platter.
    3. Mix cornstarch and water in a small bowl. Turn crock to high and add cornstarch mixture.  Bring to boil to allow sauce to thicken.
    4. Plate: rice, ribs, sauce, green onions, and sesame seeds

    Korean Short Ribs:


  • Asian Chicken Salad


    This salad is delicious!  So refreshing, tasty, and filling.  The dressing is so flavorful, that it’s now our new favorite salad dressing.  Great salad for a warm summer day.

    Adapted from Prudence Pennywise.

    • 8 fresh won ton or 6 egg roll sheets
    • cooking spray
    • 8 c. chopped romaine lettuce
    • 2 c. chopped cooked chicken
    • 2 large oranges, peeled, or canned mandarin oranges
    • 2 large avocado, peeled, pitted and chopped
    • 2 c. sugar snap peas (either raw or blanched)
    • 1/2 c. chopped cilantro
    • 4 green onions, cut into 1 inch pieces
    • 1/3 c. roasted salted peanuts
    • 1 tablespoon sesame seeds

    Ginger Soy Dressing:

    • 4 TBSP rice vinegar
    • 4 TBSP sugar
    • 2 TBSP soy sauce
    • 1 TBSP grated fresh ginger
    • 2 TBSP canola oil
    • 1/2 tsp. black pepper
    • pinch of salt


    1. Preheat oven to 425 degrees. Coat won tons with spray and cut into strips. Bake on foil lined cookie sheet until crispy, turning once, about 8 minutes.
    2. In a large bowl, combine the lettuce, chicken, oranges, avocado, sugar snap peas, cilantro, scallions, peanuts, sesame seeds, and won ton strips.
    3. Combine dressing ingredients in a small bowl; then drizzle the salad with dressing and serve.

    Asian Chicken Salad:


  • Polenta Sausage Bake


    I had a tube of polenta I wanted to use up, and I also wanted to try something new, since it seems like for the last couple of months I’ve been making mostly family favorites.  I came across a recipe that sounded really good to me, so I gave it a whirl, and it was really good, and it also was really good as leftovers. Served with a tossed green salad and a fruit salad, this was a very satisfying and delicious meal.

    Adapted from Simply Recipes. Original recipe from Sunset Magazine.


    • 5 1/2 TBSP olive oil
    • 1 can (28 ounces) crushed tomatoes
    • 1 TBSP Italian seasoning
    • 1 med yellow onion, thinly sliced
    • 1 medium bell pepper (red, green, orange or yellow), thinly sliced
    • 2 cloves garlic, minced
    • 1/2 tsp. salt
    • 1/2 tsp. freshly ground black pepper
    • 1/2 tsp. red chili flakes
    • 1 lb. Italian turkey sausage (removed from casings), sweet or spicy or Italian spiced ground turkey
    • 1 tube (16oz.) prepared polenta, 1/2-inch slices
    • 1/2 lb. (8 ounces) fresh mozzarella, 1/4-inch slices


    1. Heat 3 Tbsp of oil in a 2-3 qt saucepan on medium heat. Add tomatoes and Italian seasoning, simmer, uncovered for 30 minutes, or until thick.
    2. Meanwhile, in a large nonstick skillet, heat 1 Tbsp oil over medium-high heat. Add the onion, bell pepper, garlic, salt, pepper, and chili flakes. Cover the pan, lower the heat to medium, and cook until the vegetables have softened, about 5 minutes. Add the sausage, stirring and breaking it into small pieces as it cooks, about 5 minutes. Cover the pan and cook until vegetables are tender and the sausage is cooked through, about 5-8 more minutes. Add the tomato sauce and simmer for 10 minutes.
    3. While veggies and sausage are cooking, preheat broiler, and coat the bottom of a 9×13-inch baking pan with a 1 Tbsp oil. Add the polenta slices to the pan. Coat the top of the polenta with the remaining 1/2 Tbsp oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.
    4. Pour sauce over broiled polenta, then arrange Mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

    Polenta Sausage Bake: