Ground Turkey Garlic Lettuce Wraps

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Ground Turkey Garlic Lettuce Wraps

HomesNCooking-Ground-Gsrlic-Turkey-in-Lettuce-LeavesGROUND TURKEY GARLIC LETTUCE LEAVES!  Easy and So Delicious!

INGREDIENTS

CHILI OIL

1 cup Peanut Oil

1/4 Cup Chili Flakes

In saucepan heat the oil until very hot but not smoking.  Add the flakes and remove from the heat.  Let stand till cool.  Pour into jar and use as desired.  Store in refrigerator up to 3 months and remember – the hotter it sits – the hotter it gets!

1 Head of Iceberg Lettuce

1 lb ground turkey- (yes you can use lamb — but not my choice of flavor!)

5 cloves garlic – minced

1/2 small onion – minced

Lawry’s Salty and Seasoned Pepper

2-4 tablespoons of Chili Oil –  Remember COOK TO TASTE –   this is NOT a restaurant – you can TASTE the food!

1/4 cup Plum Wine

About 8 blanched scallion stems

red and orange bell peppers — the taste of green ones just too strong for my taste.  cut into brunoise – teeny teeny tiny pieces.  But still with some form so they won’t be soggy.

With the Iceberg Lettuce— I cored the sucker.  Then I BLAMMED it with a good thud and it makes the leaves much easier to separate.  Sorry I left out the blaming from the video as it was a “good time” in the kitchen!

Mix the turkey, garlic, onion and salt and pepper.  Let it for about 20 minutes.  flavors marry!

Heat a Wok until really hot.  I used Paella Pan – worked great.  Add a little of the Peanut Oil around the edges and in the wok stir fry the turkey until it is cooked through.  Add chili oil, the plum wine and the brunoise of peppers and stir fry for about 45 seconds or more.  Peppers should stay crisp!

PRESENTATION

Fill the lettuce cups with the ground mixture and top with blanched green onion strip for “style”  Add extra Chili Oil if wanted.  I personally like the “heat”!

I served with Brown Rice and Mixed Vegetables — stirred both in a little peanut oil and added soy sauce.  The dinner was beautiful as well as tasty.  And so darn healthy you can actually have wine and then Ice Cream!!!!


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Roast Loin of Pork with Vegetables

ROAST LOIN OF PORK WITH FRESH ROSEMARY AND VEGETABLES is again an easy to prepare flavorful dish!!  Using Organic Pork this is really a farm to table home cooked meal.  I cut a TINY bit of Rosemary from our garden as any fresh herb is pungent and in this house pungent doesn’t work!  I truly believe that using herbs should COMPLIMENT the meal and not DOMINATE the meal.  But if you like more of any herb in any recipe – hey go for it!!  This is just my taste!  I based my recipe on various ones that I have across— basically with a good cut of pork there will be some fat — fat acts as a transmitter for the herbs and coating into the meat.  Sounds gross – but is yummy!!!  I cook a lot of pork because it truly is the “other white meat” and we are staring to “cluck” with all the chicken that is eaten at this home!  I love fish but only the ones that seem to cost about $1000000 a pound – and a lot of pasta is great but pretty soon you have to keep buying  larger jeans.

INGREDIENTS

  • 4 large garlic cloves – I have the 5 garlic rule – but these suckers I used were BIG
  • a pinch of fresh rosemary – finely chopped   (remember if you want more – go for it – but don’t say I didn’t warn you!
  • salt and pepper (Lawry’s) and Spice Hunter – all natural – steak and chop seasoning (salt free) – – about three shakes in the small bowl with rosemary and garlic
  • 1 bone in pork loin roast –  4-5 lbs  –  I could not find one with bone so I used one without-  it works!
  • 2 carrots,  peeled and chopped
  • 1 celery stalk – chopped
  • 10 or so fingerling potatoes – cut into halves
  • white wine/red wine on hand for drizzling and deglazing
  • EVOO

 

FIXINGS

Very finely chop together the garlic and rosemary.  Transfer to small bowl and add salt, pepper and three shakes of seasoning.  Add about 1 tablespoon of EVOO and make a paste.

Make slits of about 1/2″ deep – about 8 or so  all over the pork and insert some of the mixture into each slit.  With remaining seasoning mix rub all over the roast.  Add olive oil is needed.

( I find EVOO is always needed.)  Take some wine – Drink one sip – out of a glass of course – then sprinkle wine in bottle over the roast.  I actually only drank white but sprinkled a bit of each color.

I find that a little wine adds flavor to about any meat and just about every cook.  Enough wine and Poof – you are a chef!! (kidding)

Cook meat for about 30 minutes and then scatter vegetables around roast.  Pork should register about 155 degrees when done -as these days it is being served a little pink on the inside so DO NOT

overcook.  If your vegetables are getting done too quickly – cover with strips of tin foil and add a little chicken stock to the pan.  Even in the finest restaurant Pork is now pink.  I buy organic

meat so don’t worry about the pinkness at all.  Makes roast more moist.

Transfer to platter and cover and keep warm.  Place the roasting plan over low heat and add some white wine and a little chicken stock to make sauce stirring up any drippings.  I find that

pork roast with bone has better drippings but there just wasn’t one!  Sigh.

Carve the roast and arrange on warmed platter and pour pan juices over all.

If you like add some peas-   I used frozen and add to platter.   Also I served with Motts Sugarless Applesauce – added tiny sugar and stick of cinnamon which I left in sauce for a couple of

hours and its compliments dish really well.

ENJOY – Again – your are a CHEF!!!


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Absolutely the Best Chicken Soup Ever

Yes, I tend to cook with a lot of chicken.  I like to use organic because I truly believe the chickens are happier and healthier and not full of mystery stuff that my body doesn’t need.  I have had enough antibiotics in my life!  Don’t need extra helping!  So this recipe (sortoff) was handed down to me from a very old lady that I knew in New York.  I believe she has gone to heaven but the MAIN ingredient in this soup truly is what makes it the BEST CHICKEN SOUP EVER!!!!  On the left is my fabulous stove that I love with all my heart!  It’s a Wolfe and has RED knobs that I KNOW make my pretty good cooking even better!  Love Love my stove!

INGREDIENTS:

  • 3 Bone in Organic Chicken breasts
  • 2 Boxes of Organic Chicken Stock  (2 lbs is good-  3 lbs better )  With 2 lbs you night have to add some water as I like LOTS of stock
  • Lawry’s Salt and Pepper     (I should own stock in Lawry’s as I use it for everything – less salt – more flavor)
  • 3-4 carrots diced
  • 1/2 white onion – quarter pieces
  • 3-4 garlic cloves – smashed
  • 1/4 lb of green beans  (or more if you want)
  • Half bag of “yokless” egg noodles  ( made with egg whites and just as yummie)
  • Bunch of FRESH DILL-  or if it comes packaged a package will do

 

READY – SET – GO

Remove most of the skin from breasts– cuts down on fat skimming

Season the breasts with Larwy’s and pepper

Sautee the breasts in about a tablespoon of vegetable oil — just cover bottom of pan

When brown remove the chicken and put aside

in Chicken flavored oil saute briefly the carrots, onion, and garlic

Put Chicken back into pot and cover with both boxes of stock

Eyeball the liquid— if you want a bit more add 1/2 cup water– it will gather flavor as it cooks

NOW the MAGIC ingredient — snip off about 1/3 cup of dill…  I swear I just add to taste as I go – but that gives you a beginning

Sprinkle little pieces into the stock.

Cover and let cook for at least 30 minutes on low before you start tasting

I am ALL about adjusting flavor when cooking — but I have been at it a LONG time— so don’t panic just add more Dill if you want but don’t OVER do it!!  The lady that told me about fresh DILL said in a pinch you can add Ginger Ale to the soup— but I have always just used the Dill.  Doesn’t seem like a very good substitute?  Ginger Ale?   I’ll try it someday.

Check soup for flavor — more salt?  More pepper?  More dill?  More stock?  I’m giving you the basics – you can adjust flavor.

When chickens starts to fall off the bone add the green beans and 5 minutes later add the noodles and cook till soft.

Take chicken off bones and shred.  Return to the pot.

When noodles are done you are FINISHED.  It should tastes heavenly and last for about two days for a family of TWO.  We eat it as a main meal!

ENJOY!!!


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Twenty Minute Chicken With Rice

This super easy skillet dish taste great and will make you look like a pro!  Original recipe said it fed four people but they are a little nuts!  Perfect for two just as it is below with my “special changes”.  Prep time 10 minutes – cooking time 20 minutes or so.

INGREDIENTS

  • 1 tablespoon vegetable oil  (coat the pan)
  • 2 large skinless chicken breasts.  I like organic but whatever you are use to is fine.
  • 1 3/4 can Condensed Cream of Chicken Soup
  • 1 cup water
  • 1/4 tsp paprika
  • 1/4 tsp ground pepper
  • 2 cups instant brown rice.  Uncle Ben has it in bags– I used two bags
  • 2 cups fresh broccoli flowerets—

FIXINGS

1.   Heat oil in pan – just make sure it covers the bottom/  SPLIT the chicken breasts in HALF if thick.  Otherwise the chicken will dry out!!!  Add salt and pepper.  I use Lawry’s salt and Seasonings Chicken Spices– Whatever you use to

season chicken is great.   Remove chicken from the skillet.

2.   Stir in soup, water, paprika and black pepper to the skillet and get to boiling.  Stir in the rice and broccoli and reduce to low heat.   Now if you want to use white instant rice that’s up to you and it will cook faster.  I prefer brown rice

for the texture and of course because it’s just better for you.  My opinion.

3.   Watch the rice as it will take at least 15 minutes to cook to al dente— longer if you like it softer.

4.    Return the chicken to the skillet as it will be almost cooked.  Cover until rice is done.

5.    Sprinkle a little more paprika and pepper on the chicken.  Will taste and look great.

A very tasty dish in a very little time!  Yum


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