Recipe Wednesday - Or Not

Kimberly's been very busy lately so I'll do the recipe today.  OK, I never follow recipes so how about I just post a couple of suggestions?

This week I made a couple of things that I really liked.  The first was Asian Lettuce Wraps.  Take many liberties with this and throw in what you've got or what you like.  Here's what I did:

3 boneless, skinless chicken breasts diced small - I marinated them in a concoction of smoked Teriyaki sauce, Hoisin sauce, Oyster sauce, sesame oil, 3 cloves of mashed and minced garlic and fresh grated ginger.  You could just use bottled stir fry sauce.  I think I let the chicken sit in the fridge for a couple of hours.

The rest of this I diced fairly small because it all had to be rolled in Romain lettuce leaves

A couple of grated carrots

A can of water chestnuts - diced

1/2 a red bell pepper - diced

8 ounces of chopped mushrooms

4 green onions - diced

Zest of 1 orange

I threw a little olive oil in the bottom of my wok (any skillet will do) and started browning the chicken first.  When it was just about done, I started adding the veggies in the order listed above and cooked them fast and hot so they stayed a little crisp. 

As soon as everything was cooked up, I layed it in big leaves of washed and dried Romaine lettuce.  This was healthy and fresh.   I've got some left so am going to heat it up and serve it over brown rice later.

OK, the next recipe is a little weird so I don't know if anyone except me is going to like this, but I LOVE this stuff.  They serve it in Chicago at street fairs.  I have NO idea of the measurements so wing it - I always do.

Corn with Attitude

Corn - I usually roast the corn and cut it off the cob, but you can use thawed frozen corn just as well.  Just make sure the corn is cold.

Mayonnaise - Again, you have to experiment and use as much as you want.  You can't taste the mayo when you're done.  I use the light stuff.  You're going to want enough to just coat the corn and not make it soupy.  I think I might have used about a 1/4 cup for about 2 cups of corn kernels

Hot sauce - I like Red Devil or Busha Browne's Pukka Hot Pepper Sauce - The mayo cuts the heat in the sauce and the sauce cuts the mayo taste, which is good becase I really hate the taste of mayo.

Cayenne Pepper- You might want to leave this out if you don't like your food too spicey or hot.  I just use a sprinkle

Grated Parmesan or Parmigiano Reggiano- Not the Kraft stuff, but fresh.  Start with a 1/4 cup and see if you want to add more.

This is a cold dish and you just mix the ingredients to taste.  I'd been thinking about this stuff all week and finally made some tonight when I got home.  No sooner had I sat down when the cat sneezed in my bowl.  Arrrggghhh!  If you knew my cat, you'd know what a tragedy this is.  This cat is the only feline I know that actually has snot.  She sneezes all the time and I have to go along and wash the walls about 8 inches from the ground.  The dog appreciated the corn. 

I really stink at passing along recipes, but maybe these might give you some ideas.

 

these sound really yummy. i'm going to try making the corn one for my boyfriend, i think he'll love it.
im a pretty basic cook. when its for me i rarely do more than tuna or a steak nothing fancy. i'm not a spicey eater like things mild but i know when i cook for others i like to try different things. easy things.
looks like these fit!
thank you,
how are you feeling connie? still holding on til your surgery?

Ohhhh Im on that asian chicken one...that sounds really good and its all the ingrediants I love....awesome...sounds good. I will definalty be making that in the future.  That corn sounds pretty good too...darn shame me and Jimmy are the only ones here that love spicy stuff...oh well more for us lol