Tag Archives: salty

PF Chang-ish Chicken Lettuce Wraps

PF Chang-ish Chicken Lettuce Wraps

  • Servings: 2-3
  • Difficulty: easy
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PF Chang-ish Chicken Lettuce Wraps
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I mentioned this in an earlier post but growing up, Chinese food wasn’t a staple in my mom’s kitchen. In fact I can’t recall ever having it outside the occasional mall egg roll or going to a place my best friend’s mother liked. PF Chang’s was a place that opened up my aperture on Chinese food. When I had their General Tso Spicy Chicken and the Lettuce wraps I couldn’t believe it. It was fresh and balanced with sweet and heat.

Jill and I are still trying to control our carbs so a lettuce wrap seemed like a good choice tonight. I love how easy and fast this dish comes together. You can whip these up in no time and totally impress your palate, family, friends etc..
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Ingredients
1 lbs of ground chicken (pork works too)
3 cloves of garlic (minced)
1 tbs of grated fresh ginger
¼ cup of diced water chestnuts
½ cup of fresh cilantro
1 diced jalapeno (seeded)
1 bunch of green onions diced (cook the whites and save green for topping)
3 tbs of Hoisin sauce
2 tbs Soy Sauce
1 tbs of Rice wine Vinegar
1 tbs of Sriracha
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1 head of Bibb/Butter lettuce

Sauce
2 tbs of Chili oil
2 tbs of Soy Sauce
1 tbs Sriracha
1 tbs of sugar
1 tsp grated ginger
Red Pepper Flakes
Shake of garlic powder
Shake of onion powder
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Directions:
1. Make the sauces by adding everything and mixing is well until combined. Set both aside.

2. Prep your lettuce by washing and drying each piece. Also chop all your veggies because this goes fast.

3. On to the meat. Heat up a tbs of olive oil or chili oil in a medium heated pan. Brown your ground chicken and break it down into small bits. Drain liquid/fat

4. Add the white and light green parts of the green onion and jalapeno and stir for about 3mins with the meat. Now add the garlic and ginger and stir for a few minutes.

5. Next add your liquids and stir for about 8mins stirring often. Turn off the heat and add the water chestnuts, green parts of the onion and the cilantro.

6. Serve the meat, lettuce leafs and sauce.. Enjoy!
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Authentic Cheese Enchildas

Authentic Cheese Enchiladas

  • Servings: 4-6
  • Difficulty: easy but several steps
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Authentic Cheese Enchiladas
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If it’s worth doing, it’s worth doing right. This saying is one that Jill takes to heart. I on the other hand don’t think everything is worth doing 100% because not all things are equal. It’s possible that “time” is more valuable than the task. Well that’s not the case when you are dealing with a classic like cheese enchiladas.

Sylvia Casares runs a place in Houston called Sylvia’s Enchilada Kitchen. In 2011 she did an article in Texas Monthly about cheese enchiladas. I basically follow her recipe. I think the combination of the Cheddar and creaminess of American cheese works best.

Ingredients:
Chile Gravy
1 white onion (chopped)
5 cloves of garlic
½ lb of lean ground beef
2/3 cups vegetable oil or lard
2/3 cups flour
2 cups beef broth
2 cups water
3 tbs chili powder
1 tbs Kosher salt
3 tsp Cumin
2 tsp of Cayenne Pepper
2 tsp Black pepper

12 corn tortillas
7 Guajillo chiles (stems and seeds removed)
2 Arbol or Ancho chilies , stems removed
½ cup water
½ vegetable oil

5 cups of shredded cheddar
2 cups of shredded yellow American
Chopped white onions (optional)
Cilantro and green onion topping (optional)

Directions:
1. Chili gravy is a three step process. Take your onion and garlic and rough chop them and put them in a blender until smooth. In a small pot add your beef and this onion/garlic slurry and cook for 30mins on medium heat. It’s not pretty but part of the process.

2. About 25mins into your meat mixture, get your beef stock and water in a bowl and microwave for 3mins. Get all your seasonings together in a small bowl.   Now start your roux by combing your flour and oil in a large skillet on medium heat. Stir until golden brown and smooth (see pic).IMG_8462

3. Now add your beef stock water, seasonings and beef mixture and stir on medium low heat. IMG_8467

4.While cooking your gravy, take another small pot and bring ½ cup of water to a boil and add your dried chilies bring it down to a simmer and cover.   Cook for about 10-15mins and add water as necessary. Turn off and cool slightly before adding to a blender and mixing it smooth.   Strain it into a pie dish (see pic).IMG_8464

5. Shred your cheeses and prepare for assembly by dipping your tortillas in the chili sauce and stacking them in another pie plate. Once done you will heat them in oil so that they are pliable. Get about ½ up of oil on medium high heat and take your chili soaked tortillas and one by one put them into the oil for about 5 seconds and stack back into the pie plate.IMG_8466

6. Take a 9×12 baking dish and take you tortillas and fill with the cheese mixture. Roll them up, seem side down and put them in the dish. Cover with chili and top with extra cheese.

7, Bake in a 375 degree oven for about 15mins until the cheese is melted.   Serve as is or top with onions, green onions and/or cilantro or sour cream.IMG_8470