Tasty Bites: Asian Lettuce Wraps

By Beth V

I still remember my first visit to PF Chang’s.  At the time, the dish that made the biggest impression on me was the Asian Lettuce Wraps. This dish was a new experience for me. It wasn’t long before I realized these could easily be duplicated at home. Looking online, I discovered that others had already created recipes that come very close to being PF Chang’s-worthy. This recipe will help you create an at-home meal that feels a little bit more creative and special.  And, did I mention the recipe is easy?

This recipe does require a few ingredients you may not always have on hand, but these sauces can be used to make many different home-cooked Asian-inspired meals. They also keep a very long time in the refrigerator. They are a good investment that yield a return of many deliciously-seasoned meals.

These can all be found in the Asian food section of most grocery stores. The first is rice vinegar - it is a nice, light, tangy vinegar that can be used to season in cooked foods and is also a staple in most homemade Asian dipping sauces. Next, reduced-sodium soy sauce - not as unusual, but I highly recommend the reduced-sodium version. Third, we have toasted sesame oil. There are two types of sesame oil, one that is lighter in color and a darker version that is toasted. The flavor difference is very dramatic. The toasted variety is much, much more flavorful and a few drops goes a very long way. It must be stored in the refrigerator, but it will keep for many, many months without going rancid. Just be sure to get the dark brown sesame oil. If you do not see toasted sesame oil in the Asian section, check the section with olive oil and other types of oil Lastly, we have hoisin sauce. Hoisin is a Chinese barbecue-type sauce. It is thick and sweet and adds nice complex flavors to dishes and sauces.

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Tasty Bites: Broiled Tilapia Parmesan

By Beth V

I am always on the look out for a great fish recipe - one that complements the flavor of fish and in which the fish doesn’t taste “fishy.” This is a delicious fish recipe that will please both adult and child-like taste buds -tender, flaky, mild-flavored tilapia with a creamy yet zesty broiled topping. It takes a minute or two to prepare and less than 10 minutes to cook, so it is perfect for a busy weeknight meal.

First, grab a bowl and mix together ½ cup parmesan cheese, ¼ cup softened butter, 3 tablespoons mayonnaise, 2 tablespoons lemon juice, ¼ teaspoon dried basil, ¼ teaspoon black pepper, 1/8 teaspoon onion powder, and 1/8 teaspoon celery salt.

Next, preheat your oven to broil and place the tilapia filets on a baking sheet coated with baking spray. Broil 4-5 inches from the heat for two minutes.

Flip the filets and broil 2 minutes longer. Remove the pan from the oven and evenly divide the parmesan topping over all of the fillets, generously coating the top of each. This is going to turn into bubbly, melty deliciousness, trust me.

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Tasty Bites: Chicken Provencal

By Beth V

One of my favorite ways to use chicken pieces is in braised recipes. The chicken is quickly browned on the outside and then finishes cooking in a rich, flavorful broth, creating a delicious sauce that is perfect for mashed potatoes, rice, pasta or a piece of crusty bread. And the meat is so tender and flavorful. These dishes are warm and comforting, perfect for cold winter days. Braised dishes are easy to prepare, very easy on the wallet, and they taste amazing.  This particular recipe includes the flavors of bacon, onion, garlic, tomatoes, olives, wine (optional), and oregano. Do not be afraid if you are not a lover of olives. I am not a lover of olives, but I really enjoy the flavors the olives give to this dish.

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Tasty Bites: Fajita Shrimp

By Beth V

One of my favorite grocery stores had avocados on special this week: 59-cents apiece. This recipe doesn’t actually contain avocado, but the avocados inspired me to create a Mexican meal for my family (and there may or may not be a link at the end of this post to an awesome guacamole recipe that I made as a side!). This works very well for those who may be doing a post-holiday carb reduction. Shrimp are marinated in a deliciously fragrant mixture of spices and lime juice and cooked with peppers and onions. You can choose whether you’d like it in a tortilla, over rice, over a salad or simply sprinkled with cilantro alongside other low-carb sides like pico-de-gallo and guacamole. I just love the fresh flavors of Mexican food!

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Tasty Bites: Split Pea Soup With Ham

By Beth V

I promised a recipe to use leftover Christmas ham and here it is. Some of you may be thinking, “Yuck, I really do not like peas, so why would I like split pea soup?“  Well, I don’t like peas either, but I love split pea soup. Split peas are high in fiber, protein, B-vitamins and many minerals. This is a simple and satisfying soup that comes together quickly and does not require any soaking. And, it tastes really good, I promise.

Heat one tablespoon of oil over medium heat and add a chopped onion, four chopped carrots, three chopped celery stalks and a tablespoon of dried thyme. Sprinkle about ¼ teaspoon salt and some a few shakes of pepper over the vegetables. Cook this for a few minutes until the vegetables begin to soften.

As a side note, here is a great tip for preserving celery. When you get it home from the grocery store, wrap it in foil, covering it completely, and then put it in the refrigerator. The foil allows just enough moisture and air exchange to keep it really fresh and crisp for a very long time. It extends the life of the celery up to a few weeks.  Try it, it’s pretty amazing. After you use what you need for a recipe, just make sure it is wrapped well in the foil and return it to the refrigerator.

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