August 11, 2011

Asian Lettuce Wraps

Asian Lettuce Wraps

I’d never had a lettuce wrap and I was excited to give another new recipe a try.  These, found at All Recipes, cooked up really fast, with very little prep and the kids had theirs half gone before I even sat down after taking the picture; the little guy’s WAS gone.  They loved them!  The husband didn’t like the idea of it being wrapped up in a lettuce leaf, but he went back for seconds so I’m going to take the liberty of saying he got over it.  Next time, just to snob these up a little, I’ll try shredded beef rather than ground.

*update: The third time I made these, I used ground pork instead of beef and it was really good.  Much better than beef…even better than ground beef.  Worthy of changing the recipe, actually – but I won’t because I know plenty of people who love their beef.

  • 1 head of Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef or pork
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 2 tablespoons soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoon rice wine vinegar
  • 8 oz. can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 1 teaspoon Asian sesame oil
  • 1/2 cup shredded carrots
Directions
  1. Separate the lettuce leaves from the head, rinse the leaves and pat dry, being careful not tear them. Set aside.
  2. In a medium skillet over high heat, brown the ground beef. Drain, reserving about a tablespoon of the fat in the pan, then put the hamburger into a separate bowl and set aside to cool.
  3. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce and vinegar to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
  4. Put a spoonful of the beef mixture into a leaf of lettuce, sprinkle with the shredded carrot, then wrap the lettuce and enjoy!

Did you enjoy this recipe, the photos found here, or Good Stuff in general? Head over to Facebook and like the page!  When you Share a recipe (using the social media buttons below each post) with friends and family you’re helping to make the world a better place.  And it makes me happy.  Mostly it makes me happy.  It also helps me, and all the other food blogs used here, to keep doing what we love doing; sharing good food.  Thanks for visiting!  - Shanna

August 8, 2011

Key Lime Cupcakes

Key Lime Cupcakes

I was asked to make something to include in a raffle for my husband’s work so they could raise money for their Christmas party.  From Betty Crocker, these not-too-sweet, very limey cupcakes were exactly as delicious as they sound.  The kids loved them (I doubled the batch so they could decorate and eat some), the hubs said they’re the best he’s ever had and he raised $25 for the batch he took in to work.  I’d say they were a success.

Cupcakes

  • 1 box lemon cake mix
  • box lime-flavored gelatin
  • 3/4 cup water
  • 1/3 cup fresh lime juice (about 6 limes)
  • 1/3 cup vegetable oil
  • 3 eggs

Glaze

  • 1 cup powdered sugar
  • 2 to 2 1/2 tablespoons fresh lime juice

Frosting

  • 8 oz. cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar
  • lime zest

Heat oven to 350°F

  1. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
  2. Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
  3. In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
  4. In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.

Did you enjoy this recipe, the photos found here, or Good Stuff in general? Head over to Facebook and like the page!  When you Share a recipe (using the social media buttons below each post) with friends and family you’re helping to make the world a better place.  And it makes me happy.  Mostly it makes me happy.  It also helps me, and all the other food blogs used here, to keep doing what we love doing; sharing good food.  Thanks for visiting!  - Shanna

August 3, 2011

Tex-Mex Catalina Salad

Tex-Mex Catalina Salad

I saw this recipe at Real Mom Kitchen and, given my love for Chili Cheese Fritos, I knew I had to try it.  I did change a few things including making my own Catalina dressing since it’s fast, easy and I like knowing exactly what I’m eating.  You know, like the what’s in the red and yellow bag of Fritos that I’m currently wolfing down now that dinner has come and gone.

The dressing, found at Food makes about a cup and a half of dressing and I didn’t use all of it in the salad because I don’t like a runny salad.  I used about a half a cup but you can use as much as you like.

Salad Ingredients

  • 14.5 oz. can red kidney beans, rinsed and drained
  • 14.5 oz. can pinto beans, rinsed and drained
  • 10.5 oz. container grape tomatoes, quartered
  • 6 oz. can of chopped olives
  • 1 yellow pepper, diced
  • 4 green onions, diced
  • 1 cup celery, chopped
  • 1 10.5 oz. bag of Chili Cheese Fritos

Catalina Dressing Ingredients

  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup onion, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup olive oil
  • salt and pepper

    Directions

    1. Toss all the salad ingredients together in a big bowl except the Fritos
    2. In a large measuring/pour-easy dish mix all the dressing ingredients and whisk well.
    3. Pour as much of the dressing as you like over the salad and toss well.  Refrigerate until ready to eat, pour the Fritos over top of your salad and enjoy!

    Did you enjoy this recipe, the photos found here, or Good Stuff in general? Head over to Facebook and like the page!  When you Share a recipe (using the social media buttons below each post) with friends and family you’re helping to make the world a better place.  And it makes me happy.  Mostly it makes me happy.  It also helps me, and all the other food blogs used here, to keep doing what we love doing; sharing good food.  Thanks for visiting!  - Shanna