Spicy Turkey-Spinach Lettuce Wraps

I just can't get enough of lettuce wraps lately!!! They are so fast and easy to make, fun to eat and delish!!! You can also add mushrooms, water chestnuts, bamboo shoots, . . . whatever you have on hand that you think will be tasty to the dish!
Spicy Turkey-Spinach Lettuce Wraps
Recipe by: Emily
1 lb Ground Turkey
2 tsp Sesame Oil
2 tsp Canola Oil
1-2 tsp Garlic Chili Paste
2 Cloves Garlic, minced
3 tsp Ginger, minced
4 Green Onions, Chopped
2 cups Baby Spinach
1/2 cup Carrots, shredded or minced
1-2 Tbsp Low Sodium Soy Sauce
1 Tbsp Oyster Sauce
2 tsp Rice Wine Vinegar

1. Heat the sesame and canola oil in a wok over medium high heat. Add the garlic, ginger, garlic chili paste, carrots and green onions to the wok. Cook for 1 minute, add the ground turkey. Cook until the turkey is no longer pink. Add the soy sauce, oyster sauce, rice wine vinegar, and spinach. Toss together, cook for 1 more minute and remove from heat. Serve turkey mixture with red lettuce leaves as wraps and top with spicy/sweet soy sauce and peanuts. Enjoy!

To make wraps scoop about 1 tablespoon of filling into a lettuce leaf, drizzle a little spicy sweet soy sauce over the turkey and sprinkle with chopped peanuts, fold lettuce over meat and eat!

Spicy/Sweet Soy Sauce
1/3 cup Low Sodium Soy Sauce
3 Tbsp Brown Sugar
1-2 tsp Garlic Chili Paste

Bring to a boil and simmer for 2-3 minutes. Serve.

Black Pepper Beef

This is a great dish to enjoy for a wonderful new year!!! I am holding out that this year will be marvelous and filled to the brim with tasty recipes and lovely days! I hope that you and yours had/have a wonderful new year! Happy Cooking!
Black Pepper Beef
Recipe by: Emily

2 Tbsp Canola Oil
1 lb Rib eye Beef, sliced thin
1 tsp Cornstarch
2 Garlic cloves, minced
1 Onion, sliced
2 Cups Sugar Snap Peas
2 Tbsp Brown Sugar
2 tsp Soy Sauce
2 Tbsp Oyster Sauce
2-3 tsp Freshly Cracked Black Pepper

1. Toss the sliced beef in a bowl with the cornstarch to coat. Heat the 1/2 tablespoon of oil in a wok over medium high heat. Cook the beef in the oil in 2 batches for 2-3 minutes and set aside in a bowl.
2. Add 1 tablespoon of oil to the wok and add the garlic and onions, cook for 2 minutes then add the sugar snap peas. Cook for 2-3 minutes then set aside with the beef.
3. Add the brown sugar, soy sauce, oyster sauce and black pepper to the wok. Bring to a boil and allow to reduce for 2-3 minutes. Add the beef and vegetables to the wok and toss in the sauce and cook for another 2-3 minutes. Serve over rice. Enjoy!

Chicken and Shrimp Pad Thai

We love Pad Thai!!! It is a must when we go to any Thai restaurant so I had to try my hand at it at home . . . and it was awesome and easy breeezy to make!
Chicken and Shrimp Pad Thai
Recipe by: Emily

1/2 lb Chicken Tenders, thinly sliced
1/3 lb Shrimp, chopped
8 oz Thick Rice Noodles
3 Eggs, beaten
2 tsp Canola Oil
1 tsp Sesame oil
1 Tbsp Garlic, chopped
1 tsp garlic Chili Paste, add more if you like it spicy
4 Green Onions, chopped
3 Tbsp Fish Sauce
3 Tbsp Lime Juice
3 tsp Brown Sugar
2 cups Bean Sprouts
1/4 cup Peanuts, chopped
1/3 cup Cilantro, chopped

1. Soak the noodles in hot water for 20 minutes, until soft. Drain and set aside.

2. Mix the fish sauce, lime juice, and brown sugar together in a bowl and set aside.

3. Heat a wok over medium high heat, add canola oil, sesame oil, garlic, chili paste and green onions. Cook for 1 minute then add the chicken. Cook for 3-4 minutes, until chicken is no longer pink. Add the chopped shrimp and cook for another 2-3 minutes. Add the bean sprouts and noodles and toss well with the shrimp and chicken.

4.Clear a well in the middle of the noodles and pour the eggs in. Scramble the eggs in the well and then break up and mix with the noodle mixture. Add the fish sauce/ lime juice mixture to the noodles and toss to coat. Cook for 1-2 more minutes then sprinkle with cilantro and peanuts. Enjoy!

Cheesy Turkey Meatballs with Rosemary Marinara Sauce

   I love the flavor of turkey and rosemary together. They compliment each other so well with the flavorful rosemary adding a bit of a lift to the fairly uneventful ground turkey. This is a great dish to whip up for your fam while finishing wrapping gifts, or going over lists or just wanting to feed the fam some good and easy cooking . . . and then crash on the sofa with a good movie!
Turkey Meatballs
Recipe by: Emily

1.5 lbs Ground Turkey
2 Eggs
2 slices of Bread
1/2 cup milk
1/4 cup Parmesan Cheese, grated
2 Tbsp Parsley, chopped
1 tsp Salt
1/2 tsp Pepper

1. Soak the bread slices in the milk in a large bowl. Add the ground turkey, cheese, eggs, parsley, salt and pepper. Combine ingredients and roll into 1 inch meatballs and place on a baking sheet. Bake meatballs in a 425 degree preheated oven for 10-12 minutes. Serve over pasta with Rosemary Marinara Sauce. Enjoy!

Rosemary Marinara Sauce
Recipe by: Emily

1 large Onion, chopped
2 14 oz cans diced Tomatoes
2 cloves Garlic, minced
2 Tbsp Olive Oil
2 Tbsp Tomato Paste
1-2 tsp Sugar
1 tsp dried Basil
1 Tbsp Balsamic Vinegar
1/2 tsp dried Rosemary,minced
Freshly Cracked Black Pepper
Salt

1. Heat the Olive oil in a medium sauce pan over medium high heat. Add the chopped onion and 1 teaspoon of sugar. Cook onions for 4-5 minutes or until they begin to lightly brown. Lower heat to medium low and cook for 5-6 minutes, stirring occasionally.

2. Add the diced tomatoes with juice, 1 tablespoon of vinegar, minced roasted garlic, 1/2 teaspoon of pepper, 1 teaspoon of salt, dried basil, rosemary and tomato paste to the onions. Lower heat if needed and simmer for at least 30 minutes stirring occasionally.

3. After simmering, taste sauce and season with salt and pepper. Serve over your favorite pasta! Enjoy

Pork Won Tons

These were incredibly flavorful and easy to make . . . a perfect finger food appetizer for any party. I had never made my own won ton dough before . . . and it was easy and fast to whip out.
Pork Filling
Recipe by: Emily

1 tsp Sesame Oil
1tsp Canola Oil
1 lb Ground Pork
2 Cloves Garlic, minced
1-2 tsp Garlic Chili Paste
2 tsp Ginger, Pureed
2 Green Onions, Minced
1 Tbsp Hoisin Sauce
2 Tbsp Honey Roasted Peanuts, chopped
2 Tbsp Cilantro, chopped
1 tsp Brown Sugar

1. Heat the oils in a wok or skillet over medium high heat. Add the garlic, ginger, green onions, and chili paste. Cook for 1 minute then add the ground pork. Use a fork to break up the pork into a fine crumb. Once pork has browned add the hoisin sauce, peanuts, cilantro, and brown sugar. Cook for 1 more minute and remove from heat.

2. Roll out half of the won ton dough very thin. Cut dough into 4 inch square. Place 1 1/2 tsp of pork filling in the middle of each square. Lightly brush 2 the edges of of each won ton square with water. Fold one corner of the dough over the filling to the opposite corner and seal over filling by pressing dough tightly. They should form a triangle.

3. Deep fry the won tons in oil until lightly browned on each side. Serve with dipping sauce and enjoy!

Dipping Sauce

1/2 cup Low Sodium Soy Sauce
2-3 Tbsp Brown Sugar
1 Green Onion, minced
1/2 tsp Ginger, minced
1 tsp Garlic Chili Paste
2 tsp Rice Wine Vinegar

Heat Sauce to dissolve sugar. Serve with Won tons

Won ton Wrapper Dough
1 Egg
6 Tbsp Water
2 cups Flours
1/2 tsp Salt

Combine all ingredients in a bread mixer or food processor. Add more water 1 teaspoon at a time as needed to make a firm but elastic dough. Allow dough to rest covered for 15 minutes before using.

Pork Lettuce Wraps

We have been having a bit of an Asian inspired menu this week at our home . . . I still have PLENTY of recipes yet to come. These Pork Lettuce Wraps were awesome! VERY flavorful and fun to eat! I would make these again anytime!
Pork Lettuce WrapsRecipe by: Emily1 lb Ground Pork
2 tsp Sesame Oil
2 tsp Canola Oil
1/2-1 tsp Garlic Chili Paste
2 Cloves Garlic, minced
3 tsp Ginger, minced
4 Green Onions, Chopped
1 1/2 cups Bean Sprouts
1/2 cup Water Chestnuts, chopped
1-2 Tbsp Low Sodium Soy Sauce
1 Tbsp Oyster Sauce
2 tsp Rice Wine Vinegar

1. Heat the sesame and canola oil in a wok over medium high heat. Add the garlic, ginger, garlic chili paste and green onions to wok. Cook for 1 minute, add the ground pork. Cook until the pork is no longer pink. Add the soy sauce, oyster sauce, rice wine vinegar, chestnuts and bean sprouts. Toss together, cook for 1 more minute and remove from heat. Serve Pork mixture in lettuce cups garnished with cilantro and chopped peanuts. Enjoy!

Dipping Sauce
1/3 cup Low Sodium Soy Sauce
2-3 Tbsp Brown Sugar
2 tsp Rice Wine Vinegar
1/2-1 tsp Garlic Chili Paste

Heat to dissolve brown sugar.

Shrimp Egg Foo Young

My hubby LOVES eggs! He could eat them prepared almost anyway morning, noon or night. I on the other hand am not always so keen to dive into them. So to appease the both of us I came up with this recipe . . . and we both loved it!
Shrimp Egg Foo YoungRecipe by: Emily
1/4 Pound Shrimp, peeled, deveined, and chopped
1 1/2 cups Bean Sprouts
1/2 cup Onion, chopped
2 Green Onion, chopped
1/3 cup Water Chestnuts, chopped
1 tsp Canola Oil
1 tsp Sesame Oil
1 Clove Garlic, minced
1 Tbsp Soy Sauce
1 tsp Cornstarch
4 Eggs

1. Heat 1 teaspoon sesame oil and 1 teaspoon canola oil in a non-stick skillet or wok over medium heat. Add the chopped onion and cook for 5 minutes, or until the onions begin to soften. Add the green onions and bean sprouts. Cook for another minute and then add the shrimp, and soy sauce, cook for another 2-3 minutes until the shrimp are just done. Remove from heat and sprinkle the cornstarch over the shrimp mixture, combine. Allow shrimp mixture to cool for a few minutes.
2. Beat the eggs in a bowl. Add the shrimp and veggie mixture. Heat 1 teaspoon of oil in a non-stick skillet over medium heat. Scoop 1/3 to 1/2 cup of the egg mixture into skillet. Cook each patty until the eggs are lightly browned and then flip over and cook the other side until lightly browned. Makes 4-6 servings. Serve with gravy and enjoy!

Egg foo Young Gravy
1 cup Chicken Stock
1 Tbsp Brown sugar
1 Tbsp Soy Sauce
1 Tbsp Cornstarch
1 Tbsp Water

Combine the chicken stock, brown sugar and soy sauce in a sauce pan. Bring to a boil.
Combine the cornstarch and water together to make a slurry. Whisk the cornstarch slurry into the chicken stock and simmer until the sauce has thickened. Serve over Egg Foo Young.

Cheesy Leek and Ground Beef Soup with Soft Bread Bowls

I had this soup in Germany on my mission many times. (Knorr actually makes a soup seasoning packet for it.) It was always a favorite and got me HOOKED on leeks!!! It is simple and straight forward to make. You can also add potatoes to it if you like but I like it how it is . . . keeping leeks as the star ingredient. My husband about melted over these bread bowls too . . . they are soft, easy to make and delish!
Cheesy Leek and Beef Soup
Recipe by: Emily
3 Leeks, chopped and cleaned very well
1 1/2 lb Ground Beef
1 - 1 1/2 cups Processed English Cheddar Cheese or cream cheese, or Velveeta etc.
4 cups Chicken Stock
1 cup Half and Half
1/3 cup Flour
1/4 cup Butter
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
Salt

1. Melt 2 tablespoons butter in a large pot over medium heat, add the leeks and 1/2 teaspoon salt. Saute the leeks until soft, add the ground beef to the leeks and brown. Once the beef is cooked through add 2 tablespoons of butter to the beef and sprinkle the flour over the beef and stir to coat. Add the garlic powder, black pepper, and chicken stock. Bring to a simmer and add the cheese and allow to melt and mix in with the stock. Simmer for a few minutes until the soup thickens. Turn off the heat and add the half and half. Check for seasoning and serve. Enjoy!

Soft Bread Bowls
Recipe by: Emily
3- 3 1/2 cups Flour
1/2 cup Warm Water
1/2 cup Warm Milk
1/4 cup Sugar
1 Egg
1/4 cup Vegetable Oil
1 tsp Salt
1 packet Yeast

1. Dissolve yeast in warm water and allow to sit for 5 minutes. Combine yeast mixture, milk, slat, sugar, egg, and oil in a mixing bowl and combine. Add 3 cups of flour to the mixture and mix with a bread hook until smooth. Add more flour if needed to make a soft, slightly sticky dough.
2. Oil a medium bowl and place dough in it to rise, flipping once in the oil to coat all sides of the dough. Cover the bowl with plastic wrap and allow dough to rise for 1 hour, or until the dough has doubled in size.
3. Cut dough into 4 equal pieces and form into balls, tuck the dough underneath to create a smooth ball.
4. Place dough balls on a lightly greased baking sheet and cover loosely with plastice wrap. Allow to rise again for 30-45 minutes, until doubled in size again.
5. Bake in a 350 degree preheated oven for 20-25 minutes, until golden. Cool and slice of the top and hollow out interior and fill with soup. Serve and enjoy!

Em's famous Stuffed Mushrooms

These are a holiday tradition that everyone loves! I came up with this recipe a few years ago. I make these at Thanksgiving, for family gatherings and any and all holiday parties. They go fast and are so delicious!!! Make them a few hours ahead of time and refrigerate them until ready to bake.
Em's Famous Stuffed MushroomsRecipe by: Emily
2 lbs Mushrooms, medium sized
3 cans Minced or Chopped Clams
2 cups Italian blend shredded cheese
1/2-3/4 cup Dry Italian Bread Crumbs
1/3 cup Minced Onion
2-3 tsp Parsley, chopped
Salt
1/4 tsp Pepper
1 Tbsp Butter

1.De-stem and clean the mushrooms. Chop the mushroom stems. Melt 1 tbsp of butter in a saute pan over medium heat. Saute the mushrooms and onion for a few 5-7, until the onions are translucent and then add the juice from the clam cans. Reduce clam juice to a quarter of the juice. Add clams, chopped parsley and 1/4 teaspoon pepper. Cook for 1 minute, remove from heat then add enough bread crumbs to absorb clam juice but not dry out the mixture. Add 1 1/2 cups of the shredded cheese and mix with a fork. Taste and season with salt if needed. Stuff the mushroom caps with the clam mixture then top each mushroom with remaining shredded cheese. Bake in a preheated 350 degree oven for 15-20 minutes or until cheese is bubbly and lightly browned. Serve hot and enjoy!