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Lettuce Wraps

Deterring a minute from a furniture post to let you know what I’m having for lunch. It’s what I also had for dinner last night, what I dream ‘t about last night, and got giddy over when I woke up this morning. Leftovers.. And not just any left overs. This was mouthwatering and I’m moving it from the back of my recipe stacks to the front.. it was that good. It was filling, but light on your tummy. Perfect for a summer dinner! I  recommend you double the sauce recipe… you’ll thank me later! ;)

Lettuce Wraps Sauce:
1 tsp canola oil
1 tbs minced shallot
1/3 cup water
2 tbs cream peanut butter
4 tsp hoisin sauce
1/8 crushed red pepper
1 tsp fresh lime juice

1 pound of ground turkey breast
1 tsp dark sesame oil
6 thinly sliced green onions (about 2/3 cup,) divided
1/2 cup plus 2 tbs chopped fresh cilantro, divided
3 tsp lower-sodium soy sauce
1 tsp grated fresh ginger
2 tsp sugar
1/2 tsp Sriracha (hot chile sauce, such as Huy Fong)
1 cup matchstick-cut cucumbers
1 cup matchstick-cut carrots
2 cups hot cooked white rice
8 Bibb lettuce leaves

To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and saute for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil, cook 1 minute. Remove from heat; stir in lime juice.

Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; saute 1 minute. Add ground turkey; saute until browned, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; saute 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.

Spoon 1/4 cup rice into each lettuce leaf. Top with 1/2 cup meat mixture; sprinkle with 1 tablespoon cilantro. Serve with sauce.


Carrie || Thirty Eighth Street

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