Asian Chicken Lettuce Wraps

Ingredients:

2 tsp canola oil
4 garlic cloves, minced
1 TBSP fresh ginger, minced
1 lb ground chicken (I'm sure turkey would work great too!)
3 oz mushrooms, chopped
1/2 cup chopped green onions
4 cups sliced cabbage (I used the pre-made sliced coleslaw bag)
4 TBSP soy sauce
1 TBSP sesame oil
1/2 - 1 tsp siracha (hot) sauce
Zest and juice of 1 lemon
Lettuce leaves for the wrap (traditionally calls for iceberg, but I personally like butter lettuce because it is easier to wrap and greener).

Instructions:

Heat a large skillet to medium-high on stovetop. Add oil once the pan is hot. Stir in garlic and ginger for about 30 seconds until fragrant. Add ground chicken, cook for about 3 minutes before adding in the mushrooms. When mushrooms have cooked, stir in green onions and cabbage and stir until cabbage has wilted. Stir in soy sauce, sesame oil, zest and juice of lemon. Add hot sauce to taste.

Serve with lettuce leaves to make wraps.

S'more Bars

OK. I know I shouldn't post treat recipes when everyone is on a diet, but you should try these when the diet is over. They are yummy!

1/2 cup butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla

1 1/3 cups flour

1 tsp baking powder

3/4 cup graham cracker crumbs

1/8 tsp salt

5 milk chocolate candy bars (1.55 oz each)
1 cup marshmallow creme

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder, and salt; gradually add to the creamed mixture. Set aside 1/2 cup for topping.

Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust. Spread with marshmallow creme. Crumble remaining graham cracker mixture over top

Bake at 350 for 25-30 minutes or until golden brown. Cool and cut into bars. Store in an airtight container.

Fast Fruit Dip

*Tastes like caramel dip, but much faster to make!

1 pkg Neufatchel cheese (the low fat cream cheese)
1 cup brown sugar
1 tsp vanilla

Blend all ingredients until smooth and creamy. For best results, chill for at least an hour for flavors to be more caramel like.

S'more Cups

This is a tasty little Pampered Chef recipe.

7 whole gram crackers
1/4 cup powdered sugar
6 T butter, melted
4 Hershey bars (1.55 oz each)
12 large marshmallows

Preheat oven to 350 degrees. Place graham crackers into a large resealable plastic bag and finely crush with rolling pin, or run them through a food processer. Combine graham cracker crumbs, powdered sugar, and butter in mixing bowl. Place a small scoop of mixture in each cup of a mini-muffin pan. Press crumbs with a mini tart shaper to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven and place one rectange into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. (Dipping the shears will minimize sticking.) Place one marshmallow half, cut-side-down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove pan from oven and cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars in and place in bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand about an hour until set.

Black Bean Veggie Burgers

*In my attempt to get more vegetables, I've been seeking out vegetarian recipes. I thought this one sounded delicious. I'd never had a veggie burger before, but if they all taste like this, I may just eat them more! I found this recipe on NieNie Dialogues blog, but adjusted it a little.*

Black Bean Veggie Burgers

Ingredients:

1/2 - 1 cup Panko breadcrumbs
3 TBSP olive oil
1/2 large red onion, chopped fine
2 cloves garlic, minced
1 hot pepper, such as jalapeno or serrano, chopped. (I had a frozen red hot pepper from the garden left over from the summer, so I used that).
1 tsp ground cumin
1 can (15 oz) black beans, drained and rinsed
1 1/4 cups cooked, brown rice
1 lime
1/2 tsp salt
1/4 tsp pepper
1 small bunch of cilantro

In a mixing bowl, place 1/2 cup of the Panko breadcrumbs, set aside.

Heat 1 TBSP olive oil in skillet over medium heat. Add onion, sprinkle with a pinch of salt. Saute until soft. Add in garlic and minced pepper. Saute until soft and fragrant. Add the 1 tsp of cumin, stir over heat for about 2 minutes.

Place onion mixture in food processor. Add in beans, rice, juice from 1/2 lime, salt, pepper, and about 1/4 cup of cilantro. Pulse until combined, but not pureed.
Add black bean mixture to breadcrumbs that were set aside. If mixture is too wet, add more breadcrumbs so that you can form patties.

Line baking sheet with plastic wrap. Form patties and place on sheet. I was able to make 7 patties. Place more plastic wrap over patties and chill for at least 30 minutes.

Heat 2 TBSP of olive oil in skillet. Cut burger patties over medium heat for 5 minutes on each side to form a nice crust on the outside and heat through.

Serve with bun, cilantro lime mayo, salsa, and avocado.

I even used a wheat tortilla and made it a wrap. Delish. See below for cilantro lime mayo recipe.

Cilantro Lime Mayo
1/2 cup light mayo
juice from 1/2 lime
1/2 tsp cumin
1/4 tsp black pepper
At least 2 TBSP of chopped cilantro, more to taste if you desire.

Pork Milanese

4 pork chop cutlets, works best when they're thin
2 eggs, beaten
1/2 cup parmesan cheese
1 cup panko bread crumbs
salt and pepper to taste
olive oil
lemon, juiced

Begin by seasoning both sides of the pork with salt and pepper.

Make a breading station. One bowl with the cheese, one with the eggs, and one with the bread crumbs.

Press parmesan cheese on each side of the pork. Dip in the egg, and coat with the bread crumbs.

Heat 3 TBSP of olive oil in a skillet. Cook about 5 minutes on each side of the pork. Repeat.

Serve over a bed of salad greens with a drizzle of olive oil and fresh squeezed lemon juice.

Creamy Sweet Potato and Rosemary Soup

This is a fantastic soup. It's creamy and delicious. I can easily see it on the menu at a place like Zupa's

3 T unsalted butter, at room temperature
3 T olive oil
3 large or 6 small shallots thinly sliced
2-3 cloves garlic, minced
salt and pepper
2 lbs (about 2-3) sweet potatoes, peeled and cut into 1/2 inch pieces
2 stems fresh rosemary
5 cups chicken broth
1/2 cup mascarpone cheese, at room temperature
3 T maple syrup

Melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3-4 minutes. Add the sweet potatoes, rosemary, and chicken broth. Season with salt and pepper. Bring the mixture to a boil. Reduce heat and simmer until the potatoes are very tender, about 20-25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. You can also puree in batches in a blender or food processor. Whisk in mascarpone cheese and maple syrup until smooth. Season with salt and pepper to taste. Serve warm.

Note: If you don't have mascarpone cheese or can't find it, substitute 4 oz cream cheese blended with 2 T heavy whipping cream and 1 1/4 T sour cream. This is what I did, and it was wonderful.