Weekend Dish – Chicken Lettuce Wraps

IMG_7943chick let wrapThe chicken lettuce wrap is another study in contrasts. The warm chicken mixture is the perfect foil to the cool crispness of the lettuce, which is enhanced by the savory saltiness of the chicken mixture contrasting with the relative blandness of the lettuce. It makes a healthy, low carb and gluten-free appetizer – sure to please a varied crowd, and in the words of Lucy Ricardo, “it’s tasty too!”¬† They also make a yummy after school snack if you’re feeling ambitious – or happen to have some leftovers, which is highly unlikely. I discovered this the other day when making these for this post timed out perfectly with my daughter’s arrival home from school. She was thrilled and appreciative.

IMG_7919chicken let wrapsNow let’s get to it. . .

Chicken Lettuce Wraps

  • 1 pound ground chicken breast (some stores carry this, if yours doesn’t, I have put boneless pieces of chicken breast in the food processor and chopped fine)
  • 2 Tbsp canola oil
  • 1 bunch green onions
  • 3/4 cup shredded carrots
  • 3/4 cup chopped shiitake mushrooms
  • 3/4 cup chopped water chestnuts
  • 1 clove garlic minced
  • 1/2 tsp minced ginger
  • 1 thai chili pepper finely chopped more or less according to taste

Sauce:

  • 3 Tbsp tamari soy sauce (to make this dish gluten-free you must use the tamari gluten free)
  • 1 Tbsp black bean sauce with garlic
  • 2 Tbsp hoisin sauce
  • 1 Tbsp rice vinegar
  • 2 Tbsp mirin
  • 1 1/2 tsp sesame oil

Combine all in a bowl and set aside for later.

Heat a large skillet over medium high heat, when hot add the canola oil and then the chicken. Cook and stir while breaking up with a spoon until the chicken is almost no longer pink and add green onions, carrots and mushrooms stirring for about one minute or until the chicken is no longer pink. Next, add the water chestnuts, garlic, ginger and chili and continue stirring for another 2 minutes. Finally, add the sauce and stir to incorporate and cook about a minute more.

IMG_7922chick let wrap

Wash and prepare lettuce leaves, I like to use endive because they are tender yet crisp and a nice size, butter lettuce or romaine or any lettuce you prefer can be used. Then, either serve all ready assembled or with the two components separate and let your diners assemble for themselves.

IMG_7938chick let wrap

May this weekend find you with some lucky diners at your table.

~ Susan

 

The Weekend Dish-Savory Bite

Since tomorrow is the first day of December, I thought it might be nice to share an appetizer recipe for your holiday gatherings. I belong to a Bunco group. Bunco is a game played with dice. We get together monthly to play and eat. We are a Bunco group that likes to eat, and everyone brings either a dessert or an appetizer. One month before Bunco I was trying to decide what to bring while looking in the refrigerator  and pulling out ingredients that just might go together . . .

What to make with these ingredients

What to make with these ingredients

I came up with this appetizer. The Bunco ladies liked it and hopefully you will too.

Mushroom and Goat Cheese Crostini

1 loaf of french bread baguette sliced
1 lb. crimini mushrooms (you can use any kind, I prefer these)
3 Tbsp olive oil
1/2 yellow onion
2 cloves of garlic
1 Tbsp soy sauce
3 Tbsp red wine
balsamic vinegar
goat cheese
black pepper

Toast the bread slices under the broiler until lightly browned. Finely chop the mushrooms, onion and garlic; a food processor works great for this. Heat the olive oil in a saute pan on medium-high heat. Cook the onion and garlic until translucent about 5 minutes. Add the mushrooms and cook until the liquid released from the mushrooms evaporates. Add the soy sauce and red wine and cook until most of the juices have evaporated. Spread the mushroom mixture on the bread slices and sprinkle a little balsamic vinegar on each (just a sprinkle, don’t want it running all over the bread). Place about a quarter inch slice from a goat cheese log on top of the mushroom mixture on each. Sprinkle with coarse ground black pepper. Put under the broiler until the goat cheese is warmed, about 2-3 minutes. Keep an eye on it.
Serves 12 as an appetizer.

mushroom goat cheese appetizer

Let the festivities begin-

~Sue