Tag Archives: Basil

Thai Turkey Lettuce Wraps

<br /> Thai Turkey Lettuce Wraps

  • Servings: 4
  • Difficulty: easy
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Thai Turkey Lettuce Wraps

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This is a really simple healthy recipe that can be made in a few minutes. Jill bought me a cookbook from the FoodNetwork show “Chopped” and they have a thai turkey lettuce wrap recipe that looked good. I make a thai peanut chicken lettuce wrap and merged some of the ingredients.

Fish sauce is most often made from fermenting anchovies and pressing the liquid out of them. Fermenting is concept I get in cheeses, alcohol and cabbage but it kind of freaks me out a bit with fish. So when I saw the Chopped recipe had a ¼ cup I wondered how this would go over. Sure enough when I poured it in, I hear “what’s that smell?” So if you have issues with fish sauce, this turned out to be a great dinner.

Ingredients
1 package of lean ground turkey (chicken or pork would work too)
1 bunch of green onions
1 bunch of cilantro
Handful of halved cherry tomatoes
1 diced jalapeno (seeded)
4 cloves of garlic (minced)
2 tbs of minced fresh ginger
2 tbs Thai Basil (or regular basil)
1.5 cups of diced fresh pineapple
2 limes juiced
1 head of Bibb or Butter Lettuce
1.5 cups of Basmati Rice
¼ cup fish sauce
3 tbs of Sriracha sauce
1 tbs chili oil
1 tbs vegetable oil

Directions
This goes pretty quickly so go ahead and get everything diced up and ready to add to the skillet.

Prep
1. Cut the white and light green sections of the green onion and jalapeno (put in a bowl)
2. Mince your garlic and ginger and put in another bowl.
3. In a bigger bowl cut up the green parts of the onion, pineapple, tomatoes, cilantro, basil
4. Uncle Bens Basmati 90 sec microwave rice (cook it and set aside)

Cook
On medium high heat put your oils into the pan and cook bowl 1 of white onions and jalapenos for about 3 mins. Then add your second bowl of minced garlic and ginger and cook for one minute (stirring) . Now add your ground turkey and brown it while constantly breaking it up with your spatula. Once the turkey has been browned, turn your heat down to low and add everything in the last bowl along with the fish sauce, lime juice and Sriracha. Serve with washed Bibb lettuce leaves and eat them like tacos or wraps.

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Bloody Mary Meatball Penne

Bloody Mary Meatball Penne

  • Servings: 4
  • Difficulty: easy
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Bloody Mary Meatball Penne

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This really tastes like a Bloody Mary cocktail. I can’t drink them. I want to like them because they look so darn good and the people who like them really like them. Every time I order one I just cant get through it. It’s a mental block of drinking a soup or sauce. The plate with a fork is where these ingredients belong (imho). Tomatoes mixed with the briny capers and those celery notes backed up with the heat of Tabasco, horseradish sauce and red pepper flakes and then harmonized with a few roasted meatballs.

If you are thinking spaghetti sauce this isn’t really a sister or a brother but rather a step kid. Same tomato mother but entirely different fathers and genes. Random but want to make sure you know what you are getting into.

Ingredients

Meatballs
1lb ground Veal or Pork
1lb ground beef
Pinch of Red pepper flakes
4 dashes of Worcestershire sauce
1 tbs ground horseradish
Pinch of garlic powder, onion power,
1 tbs fresh basil (finely diced)
2 tbs Kosher Salt
Black pepper to taste

Sauce
3 stalks of celery
3 cloves of garlic (minced)
1 medium red onion
6 cups of diced tomatoes
1 can of tomato sauce (15oz)
3 Tbs of capers
1 Tbs of fresh basil
2 Tbs of Horseradish
1 Tbs of Worcestershire
2 Tbs of Vodka
Penne pasta (amt depends upon your preference)
Fresh grated Parmesan cheese (to taste)

Directions:

1. Meatballs – I am not using a binder here other than 1 egg. Combine and form into about a 2 tbs ball or use a cookie scoop. On medium-high heated skillet with a little olive oil, add your meatballs and sear them to get a nice crust on them. After browned to your liking, remove and put them on a foil lined cooking sheet and finishing them in a 350 oven. (15mins). Turn off the oven and leave them in there to stay warm while you finish your sauce.
2. In the same large skillet or pot that you seared your meatballs in, add your celery and onion with a pinch of salt and pepper and cook for about 4 mins on medium heat. Then add your minced garlic for another minute or two. Be careful not to burn your garlic.
3. Add your vodka and carefully burn off the alcohol by tilting towards the fire. (or if using a pot use a stick lighter) Stir in your tomatoes (diced or ground in food mill for smoother sauce) , capers , horseradish, Worcestershire, spices, and ½ cup of chicken broth. Cook for as long as you can but no less than 30mins.
4. While your sauce is simmering, cook your penne pasta according to the package in heavily salted water. Keep a cup of pasta water and drain the rest. Set aside.

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Before serving add your pasta and meatballs back into the sauce and let them all hang out on low / medium low. Add fresh torn basil and top with Parmesan cheese

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Summer Splash Cocktail

Summer Splash Cocktail
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Trying to come up with a cocktail that included basil and vodka. Was leaning towards the Gimlet but needed more volume so added some Dr. Brown’s Cel Ray soda.

6 oz Titos Vodka
6 bruised leaves of Basil
Juice of two lemons
1 Dr Brown Cel-Ray Soda
Ice

Muddle, mix and top with Cel-Ray.