Thai Lettuce Wraps

My recipe of choice to end an especially healthy weekend! I ran in a half marathon on Saturday and beat my personal best time! 🙂  ***I feel that using low sodium soy sauce is especially important as to not make the sauce too salty***

this recipe is a DG original

kitchen tunes: dog days are over by florence + the machine

INGREDIENTS:

Stir Fry Sauce:
1/3 C low sodium soy sauce
1.5 tsp. sugar
1 tsp. rice wine vinegar
1 tsp. corn starch
1 tsp. toasted sesame oil
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 TBSP sherry
1 lb. ground pork
1/2 C chopped onion
2 cloves of garlic, minced
1 tsp. toasted sesame oil
1/4 C cilantro, coarsely chopped
1 carrot
Romaine lettuce leaves
Chili Garlic Sauce
DIRECTIONS:
  • In a small bowl, whisk together all the stir fry sauce ingredients.  Transfer to a small saucepan and bring to a boil.  Turn heat down and allow to simmer for three minutes.  Remove from the heat and set aside.
  • In a wok or large skillet, stir fry the ground pork with the onion and garlic until the pork is no longer pink.  Drain.
  • Place the meat back into the pan and stir in the stir fry sauce making sure to coat the meat thoroughly.  Remove the pan from the heat and stir in the sesame oil and cilantro.
  • Peel the outer skin off of the carrot, after its peeled, use the peeler to peel long thin strips of the carrot to top the meat mixture with.
  • Serve in Romaine lettuce leaves and top with Chili Garlic Sauce.
  • ENJOY!

Chicken Tortellini Soup

 

 

I am not a fan of day light savings time.  I mean…what are we saving it for??? I’m trying to live every moment to its fullest, let just use it while we have it…am I right?!?

 

INGREDIENTS:

4 TBSP olive oil

1 onion, minced

4 carrots, diced

4 celery stalks, diced

1 bell pepper, diced

8 cloves of garlic, minced

3/4 tsp salt

3/4 tsp ground black pepper

1/2 tsp cayenne

1/2 tsp chili powder

8 C chicken stock

1 1/2 tsp herbs de provence

2 bay leaves

3 c cheese tortellini

1 lb shredded chicken

juice of 1/2 of a lime

1 tsp dried parsley

1/8 c shredded Parmesan & Romano cheese blend

 

DIRECTIONS:

  • In a large soup pot, heat olive oil over med/high heat.  Add onions, bell pepper, carrots and celery.  Stir occasionally for 5-6 minutes.
  • Next, add in the minced garlic, salt & pepper, cayenne, and chili powder.  Cook for another 1-2 minutes
  • Stir in the chicken stock, herbs de Provence and both bay leaves.  Bring to a gentle boil.
  • Once you’ve reached a gentle boil, carefully add in the cheese tortellini and bring to a gentle simmer for 10 minutes.
  • Lastly, stir in the shredded chicken, juice of 1/2 of a lime, 1 tsp of dried parsley and 1/8 c of grated Parmesan & Romano cheese blend.
  • Serve with a crusty french break.
  • ENJOY!!

Shrimp & Sausage Ciopinno

My inspiration often comes from the mister.  He will sometimes have a special request of something that doesn’t yet exist in my recipe library, which in turn motivates me to create! Here is our latest collaboration.

 

A Daily Garlic original recipe.

kitchen tunes: im into you by chet faker

 

INGREDIENTS:

olive oil

3 cloves of garlic, minced

1/2 yellow onion, diced

1 yellow bell pepper, diced

1/2 tsp salt & fresh ground pepper, each

2 tsp Herbes de Provence

1/2 tsp dried fennel

28 oz. crushed tomatoes

1/2 C red wine

2 C chicken broth

1 lb. spicy Italian sausage, divided and rolled into bite sized balls

1 lb. shrimp, peeled & deveined

 

DIRECTIONS:

 

  • In a soup pot, heat olive oil over med/high heat. Add the sausage balls and brown on all sides, stirring often until cooked through.  Remove from pan and place on a paper towel lined plate.
  • Using the same pot, add the onions, garlic, bell pepper, salt & pepper, Herbes de Provence and dried fennel in the residual sausage grease. Cook until the onions and bell pepper are softened.
  • Next, add the sausage back into the pot along with the crushed tomatoes, red wine and chicken broth. Bring to a simmer, cover and cook for 25 min.
  • Remove the lid, add in the shrimp, stir until the shrimp are cooked through.  They will cook quickly, remove from heat to be careful not to overcook the shrimp.
  • Serve with crusty french bread.  ENJOY!!

Jalapeno Popper Grilled Cheese

 

kitchen tunes: lush life by zara larsson

INGREDIENTS:

six slices of sourdough bread

3 TBSP butter

1/2 C mascarpone cheese

1 C cheddar cheese, shredded

1/2 jar of trader joes Hot & Sweet Jalapenos slices

 

DIRECTIONS:

 

  • Preheat a cast iron griddle over medium heat
  • Butter one side of each slice of bread
  • On the other side of the bread, spread evenly with mascarpone cheese
  • Once the griddle is hot, place three slices of bread onto the grill, butter side down.
  • Top with 1/3 C of the shredded cheddar cheese.
  • Top the cheddar cheese with 7-8 slices of jalapeno slices
  • Next, place the second slice of bread on top, butter side up, and gently press into the griddle using the backside of a wooden spatula.
  • Grill for 2-3 minutes, and carefully flip, grilling an additional 2-3 minutes or until evenly browned on both sides.
  • Cut in half.  ENJOY!

Smoked Paprika & Bacon Tomato Soup

 

If you follow me on Instagram, you may have seen my post this Saturday about my family and I picking farm fresh tomatoes, right off of their vine!  Talk about farm to fork! It was suggested during the picking process, to maybe use some of the harvest for tomato soup.  Being that its starting to feel more and more like fall each day,  I felt that tomato soup would be an excellent idea.  I made Jalapeno Popper Grilled Cheese Sandwiches to accompany the soup. (Recipe to follow.)

kitchen tunes: Issues by Julia Michaels

recipe adapted from: Williams Sonoma

 

INGREDIENTS:

 

14 whole Roma tomatoes

1 lb smoked bacon ends & pieces

1 TBSP butter

1 small yellow onion, chopped

3 cloves of garlic, minced

3 TBSP heavy cream

1 1/4 tsp smoked paprika

1/2 tsp salt

freshly ground pepper

 

DIRECTIONS:

  • Wash the tomatoes and using a sharp knife, score the underside with an X.
  • Bring a large pot of water to a rolling boil.  Carefully add the tomatoes to the pot and boil for 8 minutes.
  • Drain the water and allow the tomatoes to cool enough to handle.
  • Carefully peel the skin off of the tomatoes and cut out the pith, return the meat of the tomato to the pot.
  • Crush the tomatoes using a potato smasher, set aside
  • Over Medium heat, fry the bacon pieces and set aside on a paper towel lined plate.
  • Using the same pan over medium heat, melt the butter.  Add the onion and garlic and cook until softened for about 5 minutes, stirring often.
  • Add the crushed tomatoes and bring to a simmer.  Allow to simmer for 20 minutes. Then remove from heat.
  • Using an immersion blender, carefully puree the soup.
  • Next, stir in the cream, paprika and salt.
  • Ladle the soup into bowls and top with the bacon pieces.
  • ENJOY!

 

Ginger Lime Shrimp Over Spicy Wilted Napa Cabbage

 

 

I love visiting the farmers market on Thursday’s.  I try to look for things that are locally in season, but that we don’t necessarily have easy access to here in the central valley.  I mean, sure you can get Napa Cabbage in the grocery store, but you won’t see it in every grocery store.  So this Thursday I chose a HUGE head of Napa Cabbage while not having a plan for it in mind.  By that evening, I knew exactly what I would go for…something Asian inspired! And of course, SPICY!

kitchen tunes/ smells like teen spirit by nirvana

 

INGREDIENTS:

 

1 1/2 lbs jumbo shrimp, peeled and de-veined

2 TBSP butter

1 TBSP fresh ginger, grated

6 cloves of garlic, minced and seperated

juice of one lime

One 1 1/2 lb head of Napa Cabbage, washed, dried and sliced thin

6 green onions, sliced thin

3 TBSP soy sauce

1 TBSP sesame oil

1 TBSP water

1 tsp red pepper flakes

1/2 tsp sugar

2 TBSP olive oil, divided

Kosher salt

2 tsp sesame seeds, toasted

 

DIRECTIONS:

 

  • In a small bowl, whisk together 2/3 of the minced garlic, a pinch of salt, 2/3 of the sliced scallions, soy sauce, sesame oil, water, red pepper flakes and sugar. Set aside
  • In a wok, heat the olive oil over high heat.
  • Add the cabbage along with a pinch of salt and stir fry using tongs to toss. Continue until the cabbage is wilted, 3-5 minutes.
  • Remove from the heat and pour the dressing over along with the sesame seeds and gently toss.
  • Meanwhile, heat 1 TBSP olive oil, 2 TBSP butter in a cast iron pan.  Once the butter is hot and melted, toss the shrimp in, in a single layer.  Add in the remaining garlic, ginger and lime juice.  Allow the shrimp to cook for about two minutes on each side.  Stir well to combine juices and removed promptly to prevent over cooking.
  • Plate by placing a pile of the cabbage, top with a few shrimp.  Garnish with extra red pepper flakes and green onions.
  • ENJOY!

 

 

Salmon & Sun Dried Tomato Risotto

In an attempt to use up what I had sitting around in my cupboards and my freezer, I got a little creative for Sunday dinner this week and created this recipe of “Salmon & Sun Dried Tomato Risotto”.  In a nutshell, this was my thought process…”Well this goes with this, and that goes with that, and I have a little bit of those…so….yea, it should totally work!?” And guess what???? IT TOTALLY WORKED! Even the 12 year old, who can be even more picky  of an eater than the 6 year old liked it!

 

A DG ORIGINAL

kitchen tunes: E.I. By Nelly

 

INGREDIENTS:

 

2 salmon fillets, blackened and flaked

2 TBSP unsalted butter

5 C Chicken Broth

1 small onion, chopped

1 1/2 C Arborrio rice

3/4 C White cooking wine

3 oz. sun dried tomatoes, chopped

1/2 tsp salt

1/4 tsp pepper

zest of 1 lemon

2 TBSP Italian Flat Leaf Parsley, chopped

 

DIRECTIONS:

 

  • In a medium saucepan, bring the chicken broth to a simmer.
  • In a heavy sauce pan, melt the butter over medium heat.  Add the onion and saute until softened, about 8 minutes.
  • Add the rice and coat with the butter, allow to cook for just a minute or so
  • Add the wine and simmer until the wine has almost completely evaporated, about one minute
  • Add 1/2 cup of the chicken broth and stir until it is almost completely absorbed.
  • Continue to add the broth in, in 1/2 C increments while stirring continuously and waiting to add each additional increment in until the previous has almost absorbed.
  • When adding in the last increment, also add in the sun dried tomatoes, salmon and salt & pepper
  • Once the last of the liquid has absorbed, remove from heat and stir in the parm cheese, lemon zest and chopped parsley.
  • ENJOY!!