Thai Lettuce Wraps

Posted on February 17, 2009 by kitchenbelle

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 This is a perfect “make Sunday and serve Monday and Tuesday” meal!  The flavors deepen as the turkey marinates so a couple of days in the fridge actually boosts the flavor.  The textures of the meat, vegetables, and nuts make these wraps satisfying to the palette.  And they are fun to eat!  I served them with a side of stir-fried vegetables.  (They would also work well as a starter course.)

Thai Lettuce Wraps:

  • 1 pound ground turkey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoons light soy sauce + 1 tablespoon
  • 2 carrots, peeled and diced
  • 6 scallions, finely chopped
  • 4 limes, juiced
  • 1.5 tablespoons Sriacha chili sauce (available in Asian markets or Asian ingredient aisle in grocery store)
  • 1 tablespoon sesame oil
  • 1 tablespoon sweet chili sauce
  • 1 red pepper, finely diced
  • 1 cucumber, peeled and finely diced
  • 1 head Boston lettuce, leaves carefully removed, washed and spun dry in a salad spinner
  • 1/4 cup roasted unsalted peanuts or almonds, coarsely chopped

Brown turkey.  Season with salt and pepper.  Place in a covered glass bowl and refrigerate until cool.

In another bowl, combine all ingredients (except pepper, cucumber, lettuce, and nuts).  Add to turkey and mix.  Cover and allow to marinate overnight, or at least 3-4 hours for best taste. 

Remove from fridge and allow filling to come to room temperature.  Stir turkey mixture and add one tablespoon of light soy sauce to moisten it up.  Fill each piece of lettuce with filling.  Top with dice bell pepper, cucumber, and chopped nuts. Roll up and enjoy!

Adapted from Biggest Loser Ed’s Thai Turkey Wrap Recipe.

Filed under: Appetizer, carrot, ground meat, Main Dish, turkey, Uncategorized | 2 Comments »

Greek Layer Dip with Pita Chips

Posted on February 2, 2009 by kitchenbelle

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Super bowl XLIII was a difficult one for fans of the beloved Patriots.  (Are you sure they didn’t make the playoffs!?!)  Most of us were apathetic only caring about the score of the game in relation to the squares we chose in the football pool.  But moping wouldn’t bring Cassel (or Brady) to Tampa Bay, so rather than ignore the American pastime all together most Pats fans rallied and celebrated the day in the usual Super bowl Sunday ways: chili, nachos, beer, chips, and dip.  (If you’re going to sulk, you may as well sulk in cheese whiz!)

I have made this Greek dip more times than I can count and every time, people have commented on how wonderful it is.  It is both refreshing and delicious and it doesn’t give you that feeling of a block in your stomach like taco dip sometimes does.  And the homemade pita chips are my favorite part.  They are crisp, fresh and flavored to your liking!  The best part—this dip can be whipped up in no time.

Greek Layer Dip:

  • 1 container chive & onion cream cheese
  • 1 small container of classic hummus (or make your own)
  • 1 container of crumbled feta cheese
  • 1 Roma tomato, roughly chopped and seeds removed
  • 1 cucumber, roughly chopped
  • a handful of pitted kalamata olives, sliced*
  • 2 green onions, roughly chopped (optional)

Pita Chips:

  • 1 package of large round pita bread
  • cooking spray
  • coarse salt, to taste
  • onion salt
  • garlic salt

Make the dip

In a pie plate, using a rubber spatula, spread the chive and onion cream cheese in an even layer.  Drop spoonfuls of hummus on top and then spread to make an even layer.  Sprinkle half of the feta cheese crumbles, then half the cucumber, then half the tomato then repeat.  Finish with sprinkles of sliced olives.  Top with green onions. (Optional)

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Make the pita chips

Preheat the oven to 400 F. Using kitchen sheers cut the pita rounds into triangles.  Pull the triangles apart so that they are single layers.  Spread them evenly across a sheet pan and spray with cooking spray.  Sprinkle with salts.  Bake for about 20 minutes total.  Check them after 10 minutes and move them around using a wooden spatula to make sure all surfaces are getting crisp.

*Sometimes I use canned, sliced black olives.  However, I think the kalamata offer a more authentic Greek flavor.

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Adapted from recipe by Pillsbury.

Filed under: Appetizer, cream cheese, hummus, tomato | 2 Comments »

Lamb Sliders with Tzatziki

Posted on January 25, 2009 by kitchenbelle

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The slider trend is still hot—almost all bars have a signature version.  Max & Dylan’s actually has an entire portion of the menu devoted to sliders!  From BBQ pork to Buffalo Chicken, sliders are ubiquitous.  I hadn’t ever thought about having sliders anywhere but in a bar until today when I was flipping through my Sunday Night Football Cookbook and saw these lamb sliders.  Sliders for dinner?!  What a fun idea!  What better way to kill the Sunday blues than with  tasty little bites of Greek heaven!

These burgers were a big hit!  The patties were small so the lamb stayed moist and delicious.  And the tzatziki is fresh, cool, and crisp.  It is a wonderful contrast to the lamb.  There was something so fun about eating sliders at our own dining room table!  I will definitely make these again—I think they would be the perfect component of a Superbowl spread!

Tzatziki

  • 1/2 cup plain Greek-style yogurt (I prefer Chobani)j
  • 1/2 tablespoon minced garlic
  • 3 tablespoons grated cucumbers
  • 1 tablespoon olive oil
  • juice of half a lemon
  • 1 tablespoon fresh parsley, finely chopped
  • salt and pepper to taste

Combine all ingredients in a small bowl.  Set aside.

Lamb Sliders

  • 2 pounds lean ground lamb
  • 2 tablespoons minced garlic
  • 1 tablespoon fennel seeds, toasted
  • 2 tablespoons fresh parsley, chopped
  • salt and pepper to taste

Bread

  • 10 small round rolls, split

In a large bowl combine all burger ingredients and mix together with your hands.  Form the mixture into 10 small thin patties.  

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Spray the grill pan with non-stick spray.  Heat the pan over high heat.  Add the lamb burgers and cook for about 2 minutes on each side—or until done.  Place a burger in each roll and top with tzatziki.  Serve immediately.

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Adapted from The Sunday Night Football Cookbook.

Filed under: Appetizer, lamb, Main Dish | 5 Comments »

Savory Cream Puffs filled with Caponata

Posted on September 16, 2008 by kitchenbelle

 Recipe to come…

 

Filed under: Appetizer, olives, pastry | Leave a comment »

Zucchini Squares

Posted on August 28, 2008 by kitchenbelle

I had my mind set on making an appetizer that would be portable, easy to eat, and contain some fresh summery produce.  Bam–I found it!  These squares were so easy to make!  And who can argue with a new fun way to use zucchini!  They are tasty, not too rich, and have a nice airy texture.  Though these turned out well, the next time I make them I would entertain the idea of using a 9 x 9 square pan to make thicker smaller squares (for use as an app) or thicker larger squares (for use as a side dish).  The mixture seemed a little bit on the scarce side for a 9 x 13.  I would also increase the 1/2 cup of cheese to a full cup.    

Zucchini Squares:

  • 3 cups thinly sliced zucchini, unpeeled
  • 1 cup Jiffy biscuit mix
  • 1/2 cup yellow onion, finely chopped
  • 1/4 teaspoon dried oregano
  • freshly ground black pepper to taste
  • salt to taste
  • dash garlic powder
  • 2 tablespoons fresh parsley, coarsely chopped
  • 1/2 cup Parmesan cheese, grated 
  • 1/4 cup vegetable oil
  • 4 eggs, lightly beaten

    • Lightly grease a 13 x 9 inch glass baking dish. (Cooking spray works fine here.) Combine all ingredients in a large bowl and mix well. Pour mixture into dish. Bake at 350° for about 30-35 minutes, or until lightly browned. Let cool and cut into squares.  Can be served as an appetizer or side dish.

    Original recipe found here on About.com.

    Filed under: Appetizer, Side, zucchini | 1 Comment »

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