Asian Turkey Lettuce Wraps

 

• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins

Ingredients

• 1¼ lb. lean ground turkey (or ground chicken)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/8 teaspoon ground ginger
• 4 green onions, thinly sliced
• 1 (8 oz) can sliced water chestnuts, drained and coarsely chopped
• 3 tablespoons hoisin sauce
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons roasted red chili paste
• Pinch of salt
• 12 Bibb/Butter lettuce leaves

Instructions

1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
2. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
3. Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
4. Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!

Nutrition Facts:

• Serving Size: 2 lettuce cups
• Calories: 162
• Sugar: 3.4 g
• Sodium: 441.5 mg
• Fat: 4.3 g
• Saturated Fat: 0.8 g
• Carbohydrates: 7.8 g
• Fiber: 0.9 g
• Protein: 23.5 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Crispy Beef and Bean Wraps

 

CRISPY BEEF AND BEAN WRAPS

yield: 8 WRAPS

 

prep time: 20MINUTES MINS

cook time: 10MINUTES MINS

total time: 30MINUTES MINS

INGREDIENTS

Filling:

• 1 pound lean ground beef
• ½ cup diced onion
• 16-ounce can refried beans
• 4-ounce can green chiles, drained
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon salt

Wraps:

• 2 to 3 cups Mexican-style shredded cheese
• 8 to 10 8- or 10-inch tortillas
• Cooking spray or olive oil, for brushing

INSTRUCTIONS 

• In a skillet set over medium heat, cook the ground beef and onion until the meat is no longer pink, 3 to 4 minutes. Drain excess grease.
• In a medium bowl, stir together the refried beans, green chiles, garlic powder, chili powder, cumin, paprika and salt. Add the ground beef and onions and stir to combine evenly.
• For each wrap, sprinkle about 1/4 cup cheese over the tortilla then spread about 1/2 cup filling down the center in a wide strip.
• Fold one side of the tortilla over the filling, followed by the other side (so that the tortilla is folded into thirds). Press lightly to flatten. It should be thick and flat, not rounded like a burrito.
• Heat a large non-stick griddle or skillet over medium heat until hot. I use an electric griddle set to about 350 degrees F.
• Spray the seam side of the wraps with nonstick cooking spray (or brush with a bit of olive oil). Place the wraps, seam side down, on the griddle or pan and cook until golden brown and crisp, about 2-4 minutes.
• While they cook, spray the top with nonstick cooking spray (or brush with olive oil) and carefully flip with a wide spatula and press down lightly to flatten just a bit. It's normal for a little filling to fall out when flipping – just tuck it back into the ends of the wrap with the spatula.
• Cook for another 2-4 minutes until golden and the filling is hot and cheesy melted.
• Serve warm with sour cream, salsa, or other toppings of your choice!

Buttermilk Biscuits

 

THE BEST FLAKY BUTTERMILK BISCUITS

yield: 12 BISCUITS

 

prep time: 15MINUTES MINS

cook time: 10MINUTES MINS

total time: 25MINUTES MINS

INGREDIENTS

• 3 cups (426 g) unbleached all-purpose flour, plus more for dusting
• ½ teaspoon baking soda
• 1 ½ tablespoons baking powder
• 1 teaspoon salt
• 9 tablespoons (128 g) very cold butter cut into pieces
• 1 ½ cups buttermilk, more or less

INSTRUCTIONS 

• Preheat the oven to 450 degrees F. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
• Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don't want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together.
• Scrape the dough out of the food processor or bowl onto a lightly floured counter. Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in half or in thirds, repeating for a total of 4-5 times and pressing it gently to 1-inch thick after the last fold. These folds, combined with the cold butter, are what help to create flaky layers in the biscuits.
• Use a round biscuit or cookie cutter to cut into circles. Do not turn the cutter while pressing into the dough, just press firmly enough to cut all the way through the dough.
• Line a large, rimmed cookie sheet with a silpat liner or parchment paper. Place the biscuits on the pan with the sides barely touching each other. This helps the biscuits rise up instead of out. If you like crustier sides to your biscuits, space them further apart. They won't rise as high but they'll have golden edges.
• Bake for about 10-12 minutes until the biscuits are lightly golden on top and bottom, taking care to not overbake. Serve immediately.

White Cheddar Corn Chowder

 

White Cheddar Corn Chowder Recipe

With a tex-mex like blend of green chiles, fire-roasted tomatoes, creamed corn and tortilla chips this soup will warm you up on the even the coldest days.

Prep Time10minutes mins

Cook Time20minutes mins

Total Time30minutes mins

Course: Main Course, Side Dish

Cuisine: American

Keyword: Chowder, Corn Chowder, white cheddar, White Cheddar Corn Chowder

 

Servings: 8

 

Calories: 437kcal

Equipment

• Large Sauce Pot
• Wooden Spoon
• Soup Ladle
• Soup Bowls

Ingredients

• 1 Tablespoon butter
• ½ onion chopped
• 2 teaspoons minced garlic
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 2 boneless, skinless chicken breasts (cooked and cubed)
• 2 cups half and half
• 2 cups shredded white sharp cheddar cheese
• 1 (14.75 ounce) can cream-style corn (undrained)
• 1 (4 ounce) can chopped green chiles (undrained)
• 1 (14.5 ounce) can fire-roasted tomatoes (drained)
• 1 Tablespoon cilantro (chopped)
• 2 cups tortilla chips (or strips)

Instructions

• In a large sauce pot, melt butter over medium heat. Add onions and saute until soft. Add garlic and saute for another minute.
• Add chicken broth and cumin, then bring to a boil. Reduce heat and cover, simmering for about 5 minutes.
• Stir in the chicken, half-and-half, cheese, corn, chiles, and tomatoes. Cook and stir over medium-low heat until cheese is melted.
• Top with cilantro and tortilla chips. Serve warm.

Chicken Egg Roll in a Bowl

Prep Time: 5 mins

• Cook Time: 15 mins
• Total Time: 20 mins

Ingredients

• 1 lb. ground chicken (or ground turkey, beef or pork)
• 1 tablespoon olive oil
• Salt and ground pepper, to taste (just a little to season the chicken)
• 1/4 cup low-sodium soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1 teaspoon roasted red chili paste (or more if you like the spice)
• 4 cups coleslaw mix
• 1/4 cup green onions, sliced
• Sesame seeds, for garnish
  
  Instructions

1. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground chicken to the pan, season with a little salt and pepper (you don’t need much since there is a lot of sodium in the soy sauce), and cook for about 6 minutes until the chicken is browned and cooked through, stirring to crumble.
2. While the chicken is cooking, whisk together soy sauce, sesame oil, garlic, ginger and roasted red chili paste in a small bowl; set aside.
3. Once the ground chicken is cooked through, add the coleslaw mix to the skillet and stir everything together until the coleslaw mix has softened.  Pour the sauce in the skillet, stirring well until everything is completely coated.  Cook for a few more minutes until the sauce has thickened, about 2 minutes.
4. Serve over white or brown rice, or you can enjoy the meal as it is, and garnish with sliced green onions and sesame seeds.  Enjoy!

Nutrition Facts:

• Serving Size: 1/4 of recipe
• Calories: 254
• Sugar: 2.6 g
• Sodium: 708.2 mg
• Fat: 14.7 g
• Saturated Fat: 3.7 g
• Carbohydrates: 6.1 g
• Fiber: 1.8 g
• Protein: 23.2 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Homemade Apple Cider

 

Homemade Apple Cider

Homemade Apple Cider is a crisp, unsweetened, nonalcoholic drink made with fresh apples that can be served hot or cold.

Prep Time15minutes mins

Cook Time3hours hrs

Total Time3hours hrs 15minutes mins

Course: Drinks

Cuisine: American

Keyword: Homemade Apple Cider

 

Servings: 4 cups

 

Author: Amanda Rettke--iambaker.net

Ingredients

• 10 medium apples, quartered
• ½ cup (100 g) light brown sugar, packed
• 4 sticks cinnamon, or 2 teaspoons ground cinnamon
• 1 tablespoon ground allspice

Instructions

• Place quartered apples in a large stockpot and add enough water so it covers the apples by 2 inches when apples are submerged by pushing them down. (The apples will float.)
• Stir in the brown sugar, cinnamon sticks, and allspice. Bring to a boil and allow to mixture to boil uncovered for an hour.
• After the boiling, cover the pot, reduce heat, and simmer for 2 hours.
• After simmering, let the mixture cool a bit before straining it into a bowl through a cheesecloth, gently pressing down on the solids. Discard solids and drain the liquid one more time through the cheesecloth. (You can also use a fine-mesh sieve to drain.)