Thai Chicken Lettuce Wraps (Like Cheesecake Factory)

This is truly one of my most favorite meals.   While we still lived in NJ, I was a mystery shopper part time.  I would always grab a Cheesecake Factory shop because it would mean I would get to go there and have this dish.  Here we do not have any Cheesecake Factories, so I have had to adapt and make a home version.  The picture is how they present the dish.  I usually just put the stuff in bowls on the table and let everyone dig in!  This is so light and so good, it will become a staple in your house!  Let's get started!  You will need:


1 head of Boston lettuce

Thai Chicken Satays (recipe below)

Bag of shredded carrot (come on let's reduce the work!)

1 Avocado, seeded, peeled and sliced

Sesame Bean Sprouts (recipe below)

Thai coconut curry noodles (recipe below)

1 Tablespoon roasted peanuts, chopped)

Cashew dipping sauce (recipe below)

Thai peanut sauce (recipe below)

Sweet red chili sauce (recipe below)

Remove the stems from the lettuce, wash the lettuce, put it on a plate and set it aside.  Put carrots in a bowl and right before serving, prepare the avocado and put it bowl.
Thai Chicken Satays
1 package of chicken tenders
1/4 cup of soy sauce
2 Tablespoons fresh lime juice
2 cloves of garlic, minced
1 Tablespoon grated fresh ginger
3/4 teaspoon red pepper flakes
2 Tablespoons water
1/4 cup of chopped chives
1.)  Combine all ingredients in a resealable baggie.  Squish everything around to coat the chicken.  Put in a container and refrigerate for least 30 minutes, up to 4 hours.
2.)  Spray your grill with Pam and heat to medium high.  Grill the chicken for 6 to 8 minutes, basting with the marinade.  Turn the chicken at 4 minutes.
Sesame Bean Sprouts
1 bag of fresh bean sprouts
1 Tablespoon Sesame Oil
1 Tablespoon Soy Sauce
1 teaspoon sesame seeds
1.)  Heat the oil in a fry pan, add all the other ingredients and cook over medium heat until the bean sprouts are tender.  Refrigerate until ready to serve.
Thai Coconut Curry Noodles
12 oz fresh egg noodles
1 tablespoon mince garlic
1 tablespoon red curry paste
1 cup coconut milk
1 cup chicken broth
1 tablespoon curry powder
1 tablespoon fish sauce
1.)  Soak the noodle in warm water until they are tender.  Drain and put aside.
2.)  In a medium saucepan over low heat, heat the coconut milk and add the red curry paste.  When it starts to simmer, add the rest of the ingredients.  Simmer for a few minutes to allow it to reduce.  Add the noodles, and keep it warm until ready to serve.
Cashew Dipping Sauce
1/4 Cup Cashews
1 Tablespoon Hoisin Sauce
2 cloves garlic
2 scallions
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
3 teaspoons honey
3 tablespoons rice wine vinegar
1/2 teaspoon sesame seeds
1.)  Combine all ingredients(except the sesame seeds) in either a blender or a food processor, processing til smooth.  Sprinkle on the sesame seeds.Refrigerate for at least 30 minutes.

Peanut Dipping Sauce
1/4 cup creamy peanut butter
1/4 cup of hot water
2 tablespoons of sugar
1 tablespoon of soy sauce
Juice of one lime
1 teaspoon of garlic, minced
1.)  In a bowl, melt the peanut butter and the sugar with hot water.  Add in all the other ingredients and stir until smooth.  If it is difficult to get it smooth, add a little more hot water.

Sweet Chili Dipping Sauce
1/4 cup rice wine vinegar
2 tablespoons of fish sauce
1/4 cup hot water
2 tablespoons sugar
Juice of one lime
1 teaspoon garlic
1 teaspoon red chili paste.
1.)  Put all the ingredients in a blender and process until smooth.  Ready to serve.

Nana's German Beef Rouladen



This was always one of my favorite meals.  Of course it's gotten a little bit of a remix, and personally we like this version quite a bit better.  To make the rouladen you will need:

3 pounds beef round steak
Salt and pepper (Or my favorite, Nature's seasoning)
Brown mustard
minced garlic
6 to 7 slices of bacon chopped
1/2 bag shredded carrot
butchers twine or tooth picks
1 tablespoon oil
1 tablespoon butter
3/4 cup red wine
1 cup beef broth
8 ounces of mushrooms, quartered
1 tablespoon of all purpose flour, mixed with 1/4 cup water
water


1.)  Preheat oven to 350 degrees.
2.)  Cut the steaks into strips about 3 to 4 inches wide.  Sprinkle with salt and pepper.  Smear with some mustard, sprinkle some on the bacon and some of the carrot.  Add a pinch of garlic.  Roll up the steaks.
3.)  Working with small pieces of the twine, tie at each end, or if using toothpicks, secure the steak closed.




4.)  In a dutch oven over medium heat, add the oil and melt the butter.  In batches (so the pan is not overcrowded) brown the rouladen on all sides.





5.)  Add the red wine, the beef broth and enough water to half cover the rolls.  Add the mushrooms and any leftover bacon.
6.)  Cover and bake for 2 - 2 1/2 hours in the oven.  Remove the rolls from the broth and put the pot on the stove on medium heat.  As the mixture comes to a boil, add the flour/water to make a gravy.  Return the rolls to the gravy to coat them.


Mashed Turnip (instead of mashed potatoes)
5 large turnips
1/2 cup milk
2 tablespoons prepared horseradish
Salt and Pepper to taste (Nature's Seasoning)

1.)  Peel, wash, and quarter turnips.
2.)  Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.               
3.)  Place in large mixing bowl and use immersion blender to break up turnips into smaller bits. Add milk and prepared horseradish. Blend to desired consistency. Add salt and pepper to taste.         
       Really tastes great with the rouladen gravy!

Beer Butt Chicken and German Potato Salad

Yup, that's right, beer butt chicken.  But it's oh so flavorful!  Beer and bacon always make things taste better!  I have a pan made for this, but you can also use a disposable pie plate.  For the chicken you will need:
1 cup butter

2 tablespoons garlic salt

2 tablespoons sweet paprika

salt and pepper to taste (I prefer Nature's Seasoning)

1 (12 fluid ounce) can beer

1 (4 to 5 pound) whole chicken

1.)  Preheat an outdoor grill to low. 

2.)  In a microwave safe container, put 1/2 cup butter, 1 tablespoon of garlic salt, 1 tablespoon of paprika and some of the salt and pepper.  Melt this in the microwave for about 30-40 seconds.

3.)  Open the can of beer and drink half the can (seriously).  Add the rest of the butter, the garlic salt, the paprika and some salt and pepper to the beer.  Put the can of beer (standing up) in the cavity of the chicken.  Place on a disposable pie plate.  Baste with the melted butter mixture.  Grill on low for about 2 1/2 hours, or until an internal temperature of 180 degrees.    Super easy goodness!

German Potato Salad

1 bag of redskin steamable potatoes (1 1/2 pounds)

6 slices of bacon

1 tablespoons vegetable oil

1 stalk celery, chopped

1/2 medium onion, chopped

1 teaspoon celery seeds

1 tablespoon flour

1 tablespoon sweetener

2 tablespoons apple cider vinegar

1/4 cup water (at least)

1.)  Cook potatoes as per package directions.  Let cool slightly to touch.  Peel and slice.  Set aside
2.)  Add the tablespoon oil to a fry pan over medium heat.  Cook the bacon in the oil until crisp, remove from pan and reserve.
3.)  Add the celery and onion to the pan and saute until translucent.  Add the celery seeds.  Add the flour and let it cook out for a minute.  Add the sweetener.  Add the apple cider vinegar and let it cook for a minute.
4.)  Add enough water that you have a dressing consistency.  Add in the potatoes and stir.  Crumble the bacon on top and serve.  You can serve this either hot or cold.  Leftovers are great the next day!

Thai Sausage Lettuce Cups (Vegan too!)

This is a very easy, tasty and low cal entree.  And yes you do see french fries on the plate but, go back to my first ever post, they are the crispy oven fries.  To make this delicious dish you will need:

1 package Sweet Turkey Sausage (Or Gimme Lean Vegan Sausage)
2 tablespoons olive oil (or 2 spins around the saute pan)
1 red pepper, chopped
1 3" piece of ginger, chopped fine
1 bunch of scallions, chopped
3 tablespoons fish sauce (vegans omit)
1/2 bottle of Sweet Chili Sauce
1 can of water chestnuts, drained and chopped
1 bunch cilantro, chopped
Belgian Endive lettuce or pita bread


1.)  Remove the casing from the sausage.  In a medium saute pan, warm the olive oil.  Crumble the sausage as you are adding it to the pan.  You can use a potato masher if you like.  As it browns, keep crumbling it.
2.)  Add in the red pepper, the ginger and the scallions.  Saute until the pepper is softened.
3.)  Add in the fish sauce and the Sweet Chili Sauce.  Put on a simmer and allow the sauces to reduce into the sausage mixture.




4.)  Add in the water chestnuts and the cilantro.  Allow this addition to heat through and serve.




Here is the Sausage plated in pitas.  This is the way my husband prefers to eat it.  Me, I use the lettuce as a scoop to dish up the mixture. 

Seriously could use this as an appetizer also!

Grilled Shrimp

This dish is so darned light and delicious.  The flavor the marinade gives the shrimp is fabulous!  To make the shrimp you will need:

3 cloves garlic, minced

1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 pounds fresh shrimp, peeled and deveined

skewers

1.)  In a baggie (that is inside a bowl) combine the first 7 ingredients.
Squish the mixture around to combine it.
2.)  Add the shrimp, close the baggie and squish it around again to coat the shrimp.  Refrigerate for up to one hour (no longer or the shrimp will cook).  Soak the skewers.
3.)  Preheat the grill to medium while you skewer the shrimp.  Cook the shrimp for 2-3 minutes on each side. 

Serve over a salad for an entree, or plain as an appetizer.  It is so delish you won't need cocktail sauce! 
If you serve it over a salad, try the Avocado dressing listed below, it is a very nice pairing with the shrimp!

Avocado Salad Dressing
1 Ripe avocado, skin removed and pitted
2 tablespoons of sour cream
1 teaspoon sweetener (honey, agave, sugar, etc.)
1/3 cup olive oil
2 tablespoons white wine vinegar
Salt and Pepper to taste

1.) In a blender or food processor, combine all the ingredients and process until smooth.  If it is too thick, add a little more olive oil.
2.)  Refrigerate until ready to use and any leftovers.