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Friday, November 8, 2013

Love my latest cookbook...

My friend, Jaena, sent me this 'coffee table' cookbook- she knew that she wouldn't make the recipes in it, but she thought I might! Oh Yay! LOVE this stuff!

I'm going to try and cook my way through this book...so tonight, I tried the Chicken Garlic Lettuce Wraps and Blue Cheese Stuffed Poached Pear Salad!

For the Garlic Chicken Wraps:
Sauce dip:
2 tablespoons of rice wine vinegar
2 tablespoons of low sodium soy sauce
2 tablespoons of Vietnamese (or Thai) fish sauce
1 tablespoon of sambal olek (chili garlic paste)
mix together and place in a small bowl for dipping and set aside

1 head of Bibb Lettuce, washed and separated into leaves



marinate the following together:
2 thin cut defrosted chicken breast pieces chopped into minced pieces
1 tsp. of red pepper flakes
2 chopped green onions
1" of peeled and chopped fresh ginger
3 large cloves of garlic, peeled, chopped
8 springs of cilantro, cleaned, stemmed and chopped finely
1 tsp. canola oil
1 tsp. sesame oil




For the chicken-
heat a small saucepan over medium and add the chicken/spice mix. Stir fry until the chicken is cooked and the spices are fragrant...about 5 minutes. Remove from heat.


To assemble:

place a tablespoon of cooked chicken mix on a lettuce leaf; top with sauce, wrap and eat!




Blue Cheese Stuffed Pear Salad
1 whole ripe pear, peeled and cut in half- seeded

poaching liquid
2 cups of apple cider
(or 2 cups of red/white wine if you really want to go there)
1/2 split and scraped vanilla bean
1 stick of cinnamon
1 chopped star anise (if you have it optional)
boil and add the peeled and halved pear- boil at a low boil for 20 minutes. Turn the heat off and cool for an hour. Drain the pear halves.

stuff the pears with 1 tablespoon of blue cheese crumbles and top with homemade croutons. Serve over chopped greens...or serve with a drizzle of honey as a dessert. YUM!









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