Now that the nights are getting cooler, we can start turning to some cozy, spicy, comfort food. I’m not saying jump straight to the heavy chili, but you can definitely ease in to it with these lettuce wraps! They’ll make you sweat and cool you down all at once. Warning: Do not eat these in front of potential significant others! After seeing how messy these can get, they may not come back for seconds, if you know what I’m sayin’.
1 sliced cucumber
1/4 cup scallions
1 cup rice vinegar
1/2 cup water
2 tbsp chopped cilantro
2 tbsp chopped basil
1 tbsp peanut oil
1/2 sweet onion, diced
2 minced garlic cloves
1/4 cup scallions (don’t worry, the pickles will take care of any rank breath from the garlic and scallions!)
1 tbsp Sriracha (in a pinch, you can use Franks red hot sauce. It won’t be nearly as spicy, but still gets the job done.)
2 tbsp soy sauce
2 tbsp rice vinegar
1 lb ground beef (feel free to use ground chicken or turkey)
1 head boston lettuce
Throw all of the ingredients for the pickles in to a jar or bowl and store in the fridge while you prep the wraps.
For the wraps, heat the peanut oil over medium heat. Add in the onions, garlic, scallions, and meat and cook until brown. Slowly stir in all of the sauces – Sriracha, soy sauce, and rice vinegar. Cook until they’ve been absorbed by the meat, and serve immediately.
Scoop the meat in to a lettuce leaf and top with the pickled cucumbers. The heat from the meat and spices, paired with the chilled pickled cucumbers will be like a party in your mouth!
People say Sunday is the day of God, Rest, and Football. As you know I am a prolaxer (professional relaxer, for those of you slow on the uptake) So when it comes to a nice Sunday dinner, I am not one to slave over to stove for hours. I want something I can set & forget while I watch some NFL games and pray to God that my team wins! Here is an easy and yummy crock pot special that you can make any day of the week, mine just happened to be on a Sunday.
1 package of boneless, skinless chicken breasts (dark meat tends to be juicer and less dry so feel free to use chicken thighs vs. breasts. I just had breasts lying around…haha oh breasts.)
3 chopped garlic cloves
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup honey
Pinch of dried basil (if you do fresh, add it at the end and not to crock pot mixture).
Salt & pepper to taste
(So I added a few of my own twists since again god forbid a recipe is too easy or short for me: 1 tbsp. of brown sugar, 1 chopped medium onion, 1 tsp of sri racha or a pinch of cayenne pepper)
Cut your chicken breasts in half, sprinkle with salt and pepper and place in bottom of crock pot. Chop up your garlic cloves (or use 3 tbsp. of that jarred minced stuff we keep referencing) and add to the cup and half of liquids listed above (And my additions because I am an over achiever and act like I have an important cooking blog or something). Pour over chicken and cook on low for 6 hours or on high for 3 hours.
Remove chicken from the crock pot and transfer to covered plate to keep warm. Simmer or reduce the sauce in a pot until thickened to desired consistency. Serve sauce over chicken.
Note, I made the jazzed up rice and steamed some broccoli to go with this and it was pretty yummy!