Sunday, March 15, 2015
Ingredients for the turkey wraps
3 tablespoons honey
1 tbsp sriracha
1 tbsp chili garlic sauce (you could use 2 tablespoons of chili garlic sauce OR 2 of sriracha if you only have one of the ingredients on hand)
2 tbsp + 2 tsp low-sodium soy sauce, divided
Juice from one lime
1 tsp ground ginger
2 tablespoons extra virgin olive oil + 1 tsp, divided
1 pound lean ground turkey
4 green onions, diced
2 tablespoons fresh garlic, minced
1 tbsp cornstarch
1 head of iceberg lettuce, washed and divided into leaves
Optional: additional soy sauce, Chinese mustard
Ingredients for the cucumber-pepper relish (optional)½ cup cucumber, diced
½ cup red onion, diced
½ red bell pepper, diced
¼ tsp each salt & pepper
Splash of lime juice
In a medium-size mixing bowl, stir together honey, sriracha, chili garlic sauce, 2 tbsp soy sauce, lime juice, ginger and 2 tbsp olive oil. Mix turkey into bowl and let marinate for 20 minutes (at room temperature).
In a small mixing bowl, stir together the cucumber, onion, red pepper, salt, pepper and lime juice. Cover and put in refrigerator until ready to use.
Heat remaining oil on medium in a large skillet. Sauté green onions and garlic for 2-3 minutes, or until cooked through.
Add in meat mixture and cook, stirring/breaking up meat occasionally, about 6-7 minutes or until no longer pink.
In a ramekin or other small bowl, mix together cornstarch and remaining soy sauce. Add to pan and cook through for an additional minute or two (this will help to thicken up the meat mixture).
Serve immediately with lettuce leaves, cucumber-pepper relish, additional soy sauce/Chinese mustard/Sriracha, alongside some edamame, if desired.
Recipe adapted from Simply Scratch.
Friday, March 13, 2015
Weekends are meant for enjoying savory breakfasts! This egg bake is an easy throw-together that's hearty and delicious...and a go-to meal in the Fry house! I use this same recipe often and just switch up the protein/veggie ingredients based on what I have on hand. Serve with some fruit and I guarantee all will enjoy. :)
2 tbsp + 2 tsp extra virgin olive oil
1 small potato, thinly sliced
½ cup red onion, thinly sliced
½ lb sage sausage (or whichever flavor you prefer)
3-4 handfuls fresh baby spinach
1 cup sharp cheddar cheese, shredded
¼ cup half & half (or milk)
1 tsp each: salt, pepper & oregano
½ tsp thyme
¼ tsp garlic powder
1 package crescent rolls
Preheat oven to 400°.
In a cast iron skillet, heat oil on medium heat. Sauté potatoes, onions, salt & pepper for 15-20 minutes, or until soft/slightly browned. Remove potatoes and set aside.
Using same skillet on medium heat, crumble the sausage and cook until no longer pink. Set sausage aside and wipe out grease.
Pour remaining oil into skillet. Sauté spinach until wilted. Set aside.
Beat eggs and half & half in a small mixing bowl. Stir in remaining spices.
Lightly grease a 9x13 pan with non-stick cooking spray. Spread the crescent rolls across the bottom, making one crust. Spread the potatoes, sausage, spinach & cheese across the pan, then pour the egg mixture on top.
Bake for 15-20 minutes, or until set. Let sit for 5 minutes before serving.