Healthy Summer Lettuce Wraps

I made this with a group of 85 campers this summer Kingswood Oxford's 'Camp KO' during  a culinary demonstration segment.  During this segment, I taught the campers how to think through ingredient "alternatives".  In this case- lettuce wraps instead of tortilla, pita or chips.  Also, brown rice instead of white rice, and, chicken instead of beef.  These wraps were topped with pineapple salsa and creamy avocado-yogurt dressing.

 

Korean BBQ Chicken

Ingredients:

• 1/2 c soy sauce
• 2 T korean red chili paste (you can also use siracha)
• 2 T lemon juice
• 1T rice wine vinegar
• 1 T brown sugar
• 1 T honey (or 1-1/3 more tablespoons brown sugar)
• 2 T rice wine (or mirin)
• 1 T minced garlic
• 1 t grated fresh ginger
• 1 T sesame oil
• pinch black pepper resh 
• 1 t sesame seeds
• 1 lb chicken pieces (drum sticks, thighs, wings)

Directions:

Create marinade by whisking together all ingredients (except chicken) in large bowl.  Marinate chicken in zip log bag in refridgerator for at least 4 hours.  Remove chicken from refrigerator about 30 minutes before grilling.  Grill as you would any bbq chicken (you do want char on this kind of chicken...it enhances the flavor).

Balsamic Grilled Chicken and Potato and Onion Perogies

"Stew Leonard's and Trader Joe's special, coming right up!!!"  This semi-homemade meal is so yummy and super super easy.  I found the main ingredients and Stews and Traders so hopefully you have those stores close to you.  If not, I am sure you can find another store brand that works just as well.  

Ingredients:

• Trader Joe's Balsamic Grilled Chicken, sliced
• Stew Leonard's Potato and Onion Perogies
• 3 T butter
• Parmesan cheese, freshly grated
• Salt and pepper, to taste

Directions

Bring 3 cups of water to a boil in large sauce pot.  Add perogies and cook for 5 mins.  Remove and dry on paper towels.  In a large sauté pan, melt butter and cook until it begins to brown ever so slightly.  Add perogies and sliced chicken.  Toss until both are warm and become coated with brown butter.  Serve immediately with freshly grated parmesan cheese.  

Chicken Milanese

Ingredients:  

•  3 lb thin boneless, skinless chicken breasts (you can also pound the chicken to make them very thin)
•  4 large eggs, beaten
•  1 T water
• 1 c AP flour
• 1 1/2 c Italian breadcrumbs
• 1 t kosher salt, plus more for serving
• 1/4 t freshly ground black pepper, plus more for serving
• 4 T unsalted butter (1/2 stick)
• 2 T extra-virgin olive oil
• 2 lemons, cut into wedges
• parmesan cheese, freshly shredded

Directions:  

Season the chicken breasts by generously sprinkling salt and pepper on both sides.  Bread chicken using the standard breading procedure: Arrange flour and breadcrumbs separately on 2 large plates.  In large bowl, beat eggs and water.   One by one place chicken breasts in the flour coating both sides, then in the eggs, and, finally coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.

In a large skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Squeeze a bit of lemon on each piece of chicken.  Transfer the chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.

Serve warm over a bed of lightly dressed arugula (olive oil, lemon, salt, pepper), fresh shavings of parmesan cheese and remaining lemon wedge

Chicken Tortilla Soup

Oh, Mexico.... 

It sounds so simple,  I just got to go 
The sun's so hot,  I forgot to go home 
I guess I'll have to go now. Oh, Mexico.... 

Jimmy Buffet ringing in my ears ever since I got home early this morning.  We had a great get-a-way to Cabo San Lucas and not surprisingly, I was on the lookout for my favorite Mecian food!  Of course, we indulged in a margarita or two...and the Pacifico "cervesas" flowered quite freely.  

I have fallen in love with this soup over the past few years.  For me, it gathers all of the yummy Mexican flavors, without all of the calories (well...depending on how you decide to garnish).  It tends to be a saltier soup, so be sure to taste while preparing to ensure salt flavor is according to your preference.  I adapted this recipe from www.seriouseats.com

Can be made vegetarian by substituting vegetable stock for the chicken stock and eliminating the rotisserie chicken.  

Ingredients:

• 2 quarts low sodium canned or homemade chicken stock
• 1 store bough rotisserie chicken.  Shred light and dark meat and reserve carcass
• 1 large onion, split in half, plus 1 large onion, finely diced (about 1 1/2 cups)
• 2 ears of corn, shucked, kernels removed from cobs, milk scraped from empty cobs
• 2 medium garlic cloves, whole, plus 2 medium cloves garlic, minced (about 1 tablespoon)
• 3 whole dried ancho chilis, seeds and stems removed, flesh roughly torn into strips
• 1 1/2 pounds ripe tomatoes, split in half
• 2 T vegetable oil
• 1 poblano pepper, seeded and finely diced (about 1 cup)
• Kosher salt and freshly ground black pepper
• 1 T ground cumin
• 2 t dried oregano
• 1 (15-ounce) can black beans, drained and rinsed
• 1 c fresh cilantro leaves
• 1 T corn flour (all purpose flour will also work here)

  Garnish:

• Diced avocado
• Sour cream
• Tortilla strips or chips
• Chopped scallions
• Lime wedges

Directions:

Place stock, chicken carcass, split onion, empty corn cobs and scraped corn milk, 2 whole garlic cloves, and chilis in a large saucepan. Bring to a boil over high heat, then reduce to a simmer. Cook for 30 minutes, topping up with water as necessary. Discard carcass, onion, corn cobs, and garlic cloves.  Meanwhile, adjust rack to 4 inches below broiler element and preheat broiler to high. Place tomatoes cut side-up on a foil-lined broiler pan and broil until charred on top surface and completely softened, about 15 minutes.  Combine roasted tomatoes, stock, and re-hydrated chilis in the bowl of a blender. Blend on high speed until completely smooth and set aside.

Heat oil in a large saucepan over medium-high heat until shimmering. Add onions, poblanos, and corn kernels. Season with salt and pepper, and cook, stirring frequently, until onions are softened but not browned, about 5 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add cumin and oregano and cook, stirring frequently, until fragrant, about 30 seconds longer. Add beans and half of cilantro and stir to combine. Pour tomato-chili stock into the pot through a fine mesh strainer.   Whisk corn flour into soup. Add chicken.  Bring to a simmer, and season to taste with salt and pepper. Let cook, stirring frequently, until onions and poblanos are totally softened, 5 to 10 minutes.

Serve soup, garnished with avocado, sour cream, fried tortilla strips, scallions, lime wedges, and remaining cilantro.