Sunday, March 15, 2015

Spicy Turkey Lettuce Wraps

Friends, this right here is a a goody! The taste is quite comparable to your favorite lettuce wraps from that famous Chinese restaurant chain we will leave unnamed. ;) Don't get me wrong, I love those wraps—and chicken fried rice for that matter—BUT sometimes when you find an at-home hack you just gotta share the deets!

This is an easy weeknight meal that is naturally dairy-free and can be gluten-free (with a simple substitute). It's healthy, delicious, filling, the list goes on. AND the children (at least around here) scarf it down—I think they enjoy scooping and rolling their own wraps. Fun + healthy eating =

You can either marinate lean ground turkey or use leftover chicken from another meal. I'm all about a leftover repurpose! Whichever poultry you choose, you marinate it in a delicious blend of flavors, then quickly cooked up on the stove and serve in cool, crisp lettuce wraps with a yummy cucumber-cilantro relish on top. What more can I say to entice you? Try this recipe. Trust me.

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

Step One
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).

Step Two
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.

Step Three
Heat remaining oil on medium in a large skillet. Sauté green onions and garlic for 2-3 minutes, or until cooked through.

Step Four
Add in meat mixture and cook, stirring/breaking up meat occasionally, about 6-7 minutes or until no longer pink.

Step Five
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.

Enjoy, y'all!

Recipe adapted from Simply Scratch. 

Friday, March 13, 2015

Everything Breakfast Bake

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
5 eggs 

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°.

Step One

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.

Step Two
Using same skillet on medium heat, crumble the sausage and cook until no longer pink. Set sausage aside and wipe out grease.

Step Three
Pour remaining oil into skillet. Sauté spinach until wilted. Set aside.

Step Four
Beat eggs and half & half in a small mixing bowl. Stir in remaining spices. 

Step Five
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.

Enjoy, y'all!