Asian Lettuce Wraps-Gluten Free

The first time I had lettuce wraps was in Hawaii and I fell in love..yup..me and the lettuce wraps in Hawaii. Well since then I've had them at a couple of other places and they are just so good. I was looking for a gluten free recipe for a work get together and came across this one and I'm in love all over again! My family loved this one so much..my husband especially, because this one is on the spicier side and he basically wanted me to shovel it into his mouth.  Ya, it's that good! Recipe adapted from Gluten Free Zen. 

Ingredients

1 lb ground turkey or chicken

1 Green bell pepper, finely chopped 

4 Garlic cloves, minced. 

2 Tbsp freshly grated ginger (I used the paste)

1 Jalapeno, seeds removed and diced

4 Green onions, thinly sliced

1 8oz can water chestnuts, drained and chopped

8 Tbsp sweet chili sauce (I had the spicy sweet chili sauce so only put in 4 Tbsp)

3 Tbsp Sesame oil

7 Tbsp Soy Sauce ( I used gluten-free kikkoman) 

3 Tbsp Sriracha Sauce (cuz it goes good with about everything!)

4 Tbsp Fresh Cilantro, chopped (optional-I didn't use it)

Olive oil

Iceberg Lettuce (or any type of lettuce you like)

Directions

I used my mini chopper for all the chopping, except the green onion. 

Place the ground meat in a bowl and add the bell pepper, garlic, ginger, jalapeno, and green onions. Mix to combine. 

Drizzle the olive oil in a large skillet and heat on medium-high. Add the chicken mixture and cook until meat is done. It will turn a pale colour, don't cook it until it is browned, the garlic with burn and the meat will be tough. Once the meat is done, add the chili sauce, sesame oil, soy sauce, Sriracha, water chestnuts, and cilantro. Stir to combine and simmer for 5 mins. 

Place filling on individual crisp lettuce and enjoy! 

Zuppa Toscana (the Olive Garden soup)

This soup was soooo good. My family loves spicy foods so this was great! Every time I go to the Olive Garden I get this soup...which isn't very often since we unfortunately don't have one in the neighborhood, so it's GREAT having the recipe. You can put REAL bacon pieces in it if you want but I thought it was perfect just as is. I'm not one for throwing bacon in everything...gasp..I know. But I'm sure it's very good with it too.  We made more than the recipe called for so we could have some leftovers for the next day...love leftovers :) There are so many variations of this soup, I'm not sure where this one came from. 

Hope you enjoy! 

Ingredients

1 lb Hot Italian sausages (use spicy to get he signature Olive Garden flavor)

4-6 russet potatoes, chopped in sliced pieces. 

1 small onion, chopped

1/4 c REAL bacon pieces (optional)

2 Tbsp minced garlic (about 3-4 cloves)

32 oz (4 cups) chicken broth

1 C. Kale or Swiss chard, chopped

1 C. heavy cream (I used half&half)

2 Tbsp flour (or other thickener for gluten free)

Directions

1. Brown sausage links in a frying pan. 

2. Cut links in half lengthwise, then cut slices. 

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. If you think it needs some water you can add a bit here. I didn't need to do this. 

4. Cook on high for 3-4 hours (low 5-6) until potatoes are soft. 

30 mins before serving: 

5. Whisk flour into cream removing lumps. 

6. Add cream and kale to the crock pot, stir. 

7. Cook on high 30 mins or until broth thickens slightly. 

8. Add salt, pepper and cayenne to taste. 

Mini Banana Chocolate Chip Muffins

This is a recipe I have used for years that I got from my sister Karen. I started doing mini muffins when my kids were younger for their lunches and we just just kept doing them that way even though they are older.. because ..well.. I guess they are just more fun that way. 

Ingredients

1 3/4 cup flour

1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

1/2 choc chips (you can use mini or reg size)

1 egg

1/4 cup oil

1/4 cup milk

1 cup mashed banana (about 3)

In a medium sized bowl add all of the dry ingredients and mix together. In another medium bowl add all wet ingredients and blend together. Add wet ingredients to dry ingreds and just stir until all moistened. 

Use cooking spray to grease muffin tins. I use a cookie scoop to measure out each mini muffin but it's approx. 1 tbsp. You can use muffin liners and make the bigger muffins if you wish. 

Makes approx 44 mini muffins. 

Homemade Oreo Cookies

These have been a family favorite for years. Soft and yummy and so easy to make. A lot of people have claimed to be the owner of this recipe but I'm not really sure where the original came from. I've had this one for years. 

Ingredients

2 boxes of chocolate cake mix

4 eggs, beaten

1/2 cup oil

2 tsp vanilla

-Preheat oven to 350 degree F

-Mix ingredients together well, dough will be thick. Roll into balls (we use a mini ice-cream scoop) and put on cookie sheet.

-Cook for 10 mins. Cool for a couple mins on cookie sheet then transfer to wire rack and cool completely. 

Filling

1- 8oz brick cream cheese, cut into small pieces

2 1/2 cup powdered sugar

1 1/2 tbsp of butter
1 tsp vanilla, or mint flavoring with green food coloring for a fun March treat. 

Beat the cream cheese and butter with mixer until soft and light. Add powdered sugar 1/2 cup at a time. Mix until well blended. 

Sandwich some of the filling in between two cookies. Eat and enjoy!!

Grandma Caravaggio's Meatballs and Sauce

This is a recipe I got from my children's grandmother who grew up in Sicily. It is the ONLY meatballs and sauce my son will eat and I usually double the meatball recipe so I have leftovers. The sauce is really simple and the secret is to simmer the jalapeno long enough to get the best flavour. The crockpot is great for this. I'm not totally accurate on the measurements because she never was so I just throw things in until it looks and smells good.  She even had me taste the raw meat mixture when she first showed me the recipe and I was mortified! If anyone knows me and my OCD they will understand. She also used the sauce for a soup base with fresh yellow beans or fava beans and the meatballs for a type of stuffing. Hope you enjoy it like our family does!

Meatballs

Pkg of lean or medium pork (approx. 1 1/2-2 pounds)

1 large jalapeno pepper, seeded if you don't like it hot and dice it small or use a small food chopper. We like it hot so I usually leave the seeds in! (you can also use green pepper about 1/2 a small pepper)

1/4-1/3 cup romano cheese or to your liking (you can use parmesan)

1/2 cup fine bread crumbs (you can use Italian seasoned crumbs available at the store)

2 eggs

1 tsp each salt and pepper

1 tbsp of minced garlic (or 2-3 cloves minced)

1 tbsp of olive oil

canola or veg oil for frying

Mix ingredients and roll into meatballs (approx 1-1/2 in wide). Make sure the oil is hot and add meatballs to oil and fry on medium-high heat turning until brown on all sides and cooked through. When done place on paper towel lined dish and shake some salt on top. (Kids like that when they eat them plain without sauce) You can also add them to the sauce and simmer if you want after they are cooked through.

Sauce

1 large can of tomato juice

1 can of tomato paste

1-2 jalapenos (depending on how hot you like it) cut lengthwise once (remove seeds if you don't want it hot).

1 tbsp. minced garlic

2 tsp basil or Italian seasoning.

1 tsp salt

2 tbsp. olive oil

2 tsp granulated sugar (This is not in the original recipe but I add it to cut the acidity) 

Add oil to pot and heat, add garlic and fry slightly watching it so it doesn't burn about 30 secs. You can also add chili flakes if you like things extra spicy. Add tomato juice and the rest of the ingredients and bring to a boil. Reduce heat and simmer for at least 1/2 hour or more. Or add to crockpot and simmer with meatballs on high for 3-4 hours. Remove jalapeno and give it to the person brave enough to eat it. :)

Serve with your favorite pasta. Top with Romano or Parmesan cheese and chili flakes.



Chocolate Italian Love Cake

I stumbled across this lovely number a little while ago and I was hooked the moment it said ricotta! I love ricotta cheese and this is such a yummy cake. You could go a little crazier and add some chocolate shavings on top. It's light and very cool how the layers switch while baking. The recipe come from Chew Nibble Nosh. You can find recipe HERE

                                              Photo from Chew Nibble Nosh

Ingredients

1 package chocolate cake mix (I recommend using Betty Crocker fudge chocolate) and ingredients to make the cake.

2 pounds ricotta cheese (k- containers don't come in pounds so I used about 800g)

4 eggs

3/4 cup sugar

1 tsp pure vanilla extract

1 (4 serving) package instant chocolate pudding mix

1 cup cold milk (or a little less if using real whipping cream)

8 oz Cool Whip (I used 2 cups whipping cream, whipped and sweetened a bit)

Instructions

1.Preheat your oven to 350 degree F and spray a 9x13 pan with nonstick spray.

2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside

3. In another bowl, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth. 

4. *The following directions are correct. The layers switch during the baking time!

5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter trying not to blend in the cake too much (it might sink a little as you go). Spread to cover the cake batter as best as you can. 

6. Bake the cake for 1-1 hour 10 mins. Check with toothpick when it come out mostly clean it's done. Remove from oven and cool completely. This will take some time. 

7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Fold the Cool Whip (or whipping cream) into the pudding until combined. 

8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day!

Super Easy Shepherd's Pie

This is not the right picture for this recipe but there are soooo many ways you can do Shepherd's Pie and I've done a few. This recipe is so quick and tastier than you may think seeing as there isn't any onion or herbs put in. I got this recipe from my church. The ladies there made a cookbook and it sure has been great trying the recipes. 

So thanks goes to Macie Wood for this one, the family loves it! 

Ingredients

1 lbs lean hamburger (I do approx 2 pounds)

5-6 med potatoes (I've also used garlic and herb instant potatoes or instant packs from Costco)

1 can tomato soup (I use 2 cans)

1/2 bag of frozen corn or 1 can of corn.

Shredded cheese 

Cook hamburger then add tomato soup. Boil and mash potatoes. Heat corn. 

I use a 9x13 pan. Layer hamburger, then corn (I mix the corn in the hamburger) then top with potatoes and grated cheese. Cook in preheated 350 degree oven until heated through and cheese is melted. Easy comfort food!