weeknight recipes

Easy Week-Night Asian Lettuce Wraps

These lettuce wraps with Asian inspired flavors allow you the indulgence of delicious food without the extra calories of rice or bread.  They can be made with ground turkey or chicken to further reduce the calorie count without compromising flavor.  Fast and easy, they make a great weeknight dinner.  

Asian Lettuce Wraps

Serves 4-5

1 pound ground chicken, turkey or pork

3 Tablespoons of Hoisin sauce (check for gluten free options)

3 Tablespoons of soy sauce or Tamari for gluten free (low sodium is ok)

2 Tablespoons of rice wine vinegar

1 Tablespoon of Sriracha sauce (optional)

1 Tablespoon of Sesame oil

1 Tablespoon of Olive oil or Vegetable oil

1 Medium onion – diced 

1-3 cloves of garlic – minced

1 Tablespoon of fresh grated ginger

1 can of sliced water chestnuts – drained

3 green onions – sliced thin

1 cup of frozen peas

1 cup of shredded (or sliced thin) napa or red cabbage (optional)

1 cup of bean sprouts (optional)

1-2 fresh hot peppers or 1 Bell pepper – sliced thin (optional)

¼ cup of fresh chopped cilantro (for garnish)

Large Leafy pliable lettuce leaves washed and dried (Boston Bibb / Butter lettuce work well)

Make the sauce:  In a small bowl, whisk together Hoisin, soy sauce, rice wine vinegar, sesame oil, and Sriracha. Set aside.

Add the olive oil to a large skillet or frypan over medium heat until shimmering, add onions and hot peppers and cook until softened, about 5 minutes.  

Add garlic, ginger, and cabbage to the pan and cook for another minute.  

Add ground meat, and cook, breaking up with a spoon until opaque and mostly cooked through.  

Add peas and sauce to the pan and cook for 3 minutes. 

Add bean sprouts water chestnuts to the pan and cook for 1 minute.

Remove pan from heat and top with green onions.

Spoon about 1/3 cup of mixture into each lettuce leaf and sprinkle cilantro on top. Serve immediately. 

By Chef Kerry, ago

Crab Cakes

These crab cakes are a great way to help kick the winter blues. They have fresh flavors that will soon have you imagining yourself al Fresca dining with a cold glass of Prosecco in the warm sun. They are easy to make and cook quickly. Enjoy them with a salad of spring mix and vinaigrette for a light summer style meal any time of year.

Crab Cakes

Makes 4-5

Zest (grated or chopped super fine) & juice of 1 Lemon

1 tsp prepared horseradish

1 tsp Dijon mustard

1 tsp ground mustard

1/3 cup mayonnaise or 1/3 cup tartar sauce

Fresh breadcrumbs from 1 slice of white bread

1 dash Tabasco or to taste

1 dash Old Bay seasoning or to taste

1 dash Worcestershire sauce or to taste

2 Tablespoons chopped chives

¼ cup minced red onion – microwaved for 30-40 seconds to cook slightly

2 dashes of dried dill weed, or 1 Tablespoon of fresh chopped dill weed

16 oz fresh lump crab meat – picked over gently to remove shell and moisture squeezed out (be careful not to break up too much)

Panko breadcrumbs as needed

Mix everything EXCEPT crabmeat, fresh breadcrumbs, and Panko in a bowl until mixed well.  Gently fold in fresh breadcrumbs and crab meat until blended being careful not to break up crab meat.  Shape into 4-5 crab patties. Press Panko breadcrumbs onto each side of crab cakes. Place on a tray or plate, cover, and refrigerate for 1 hour or more.

Spray a non-stick pan with pan spray and fry on low temp slowly on each side until golden brown and warmed through.

Serve with tartar or remoulade sauce or make into a crab burger.

*These are very delicate and will fall apart easily when handling and cooking.  If you prefer a firmer and easier to work with cake, add one beaten egg to the mix when you mix all the seasonings. 

**Onions can be raw, but they will remain raw even after crab cake is cooked.  Alternatively, you can sauté the onion in a little butter or oil before adding to the mixture.  If you sauté the onion, make sure to drain most of the oil /butter before adding it to the mix.

By Chef Kerry, ago

SHRIMP & CORN WITH CHILI LIME BUTTER

A couple of summers ago I added a Chili Lime Butter Shrimp Taco with Avocado puree, slaw, and Cotjio cheese to my food trucks’ taco menu.  On the food truck, I cook and hold the shrimp in the chili-lime butter so that it doesn’t dry out during the two hours of service, but I wondered if I could elevate the recipe to a more filling dish at home by adding corn, fresh cilantro, and hot pepper.  It turned out great.  This is a very quick and easy weeknight dish that pairs well with rice, beans, vegetables, or soup.  This version also makes a very good taco.  Enjoy.

Shrimp and Corn with Chili Lime Butter

2-4 servings

1-pound extra-large shrimp (21-25 per pound) 

1 ½ cup of frozen corn thawed

3 Tablespoons unsalted butter

2 teaspoons chili powder

1 teaspoon chili pepper flakes (optional)

2 teaspoons salt

1 teaspoon black pepper

1 Tablespoon minced garlic

1 Tablespoon diced & seeded hot pepper, Jalapeno or Serrano (optional)

Juice and zest of 1 lime

1 lime quartered in wedges

¼ cup chopped fresh cilantro

Thaw, peel, devein, and remove tails from shrimp, pat them dry with a paper towel.  Melt the butter in a 12-inch skillet over medium-low heat, add garlic and the diced pepper to the butter.  Sauté for about 2 minutes, adjust heat if needed so the butter doesn’t burn, then add the shrimp in a single layer and sprinkle chili powder, chili flake, salt, and pepper over shrimp. Cook shrimp until edges turn pink and bottoms start to get brown spots, about 3 minutes. Quickly flip shrimp and add corn evenly around the pan.  Cook for another 2-3 minutes until shrimp is opaque and cooked through.  Stir and remove from heat.  Off heat, stir in lime juice, zest, and half the cilantro. 

Serve the remaining cilantro and the lime wedges with the shrimp.

This recipe is also great in tacos with avocado, Cotija cheese, and a side of crispy coleslaw.

By Chef Kerry, ago