Lettuce wraps (cheesecake factory)

 Chicken: (1 package of tenderloins)  marinate for 30

1-14 oz can unsweetened coconut milk 

1/3 c fresh lime juice  (2-4 small limes) 

1 T olive oil

1 T dried cilantro 

1 tsp garlic powder 

1 tsp kosher salt 

1/2 tsp crushed red flakes 

Peanut sauce:

1/4 c peanut butter 

1 T and 1 tsp of sesame oil 

1/4 c soy sauce 

1/4 c lime juice (2-4 squeezed) 

1.5 tsp garlic powder 

1 T sriracha

1 T and 1 tsp Honey 

1/2 tsp kosher salt 

Lettuce wraps toppings: 

1 head butter lettuce 

Shredded carrots 

Fresh cilantro 

Sesame seeds 

Asian cucumber salad 

Asian cucumber salad 

3.5 c cucumbers (peeled and seeded and sliced thin) 

1 c red onion. Diced 

3/4 tsp salt 

1 tsp crushed red pepper 

1 tsp sesame oil 

1/4 c rice vinegar 

2 tsp sugar 

Sesame seeds 

Massaman Curry

2-3 coconut milk cans (heat on medium DO NOT BOIL)

*add diced potatoes (2- 3 small)

*slice pork into thin strips and add

* add 1/2 onion sliced

*add minced garlic (4 cloves)

*grind up 1/2 c roasted peanuts

*add 1-2 T oyster sauce

*1 T fish sauce

2 T Massaman curry paste

 

Let Curry Cook 

*add cilantro and crushed red  and cook for 2 more minutes

Lisa's Asian Salad

**ok this salad makes me SMILE from ear to ear....this recipe is from my friend Lisa Stanley

SALAD:
1 bag of spinach
1 box bow tie (about 2 cups or a little more, boiled and cooled off)
1 c craisins
1 c slivered almonds
1 can mandarin oranges
1 c green grapes
3 chicken breasts (baked in yoshida sauce on 350 for 45-60 min)
1 can pears (optional)

DRESSING:
**whisk olive oil, sugar and vinegar, add sesame oil, then place all in a blender and blend really well. (You will most likely NOT use all of this dressing...so add a little at a time....you dont want the salad drenched in oil)
2/3 c olive oil
1/2 c sesame oil
1/2 c sugar
2 tsp lime juice
2 tsp salt
4 T balsamic vinegar

In a large bowl combine oranges, grapes, almonds, craisins. Then toss in spinach. Add in pasta, and drizzle dressing on top.. Mix with your hands to get the dressing really mixed up.

Fresh Spring Rolls

**Got this recipe from Sheriece Morris
When my friend said she made spring rolls I was thinking a yummy sausage & cabbage greasy eggroll. When I got to her house I learned what a FRESH SPRING ROLL was and I was pleasantly surprised! Much much healthier and honestly tasty!!!

Spring Roll:
12 medium shrimp (buy ready to eat...makes it easier)
2 ounces dried rice sticks or rice vermicelli (cook according to pkg and set aside)
8 (8-1/4-inch) round rice paper wrappers
24 small mint leaves (from 1 small bunch)
16 basil or Thai basil leaves (can find Thai basil @ the asian stores)
carrots, peeled cut into 1/4 by 1/4 in sticks
1 small cucumber, peeled, seeded, and cut into 1/4-by-1/4-by-2-inch sticks
Boston lettuce leaves, cut in half

other options to add:
4 1/2 cup mung bean sprouts, rinsed
8 small cilantro sprigs

DIRECTIONS:
1. Fill a wide, shallow bowl large enough to hold the rice paper wrappers with hot water. Evenly submerge one wrapper for about 30 seconds, or until it is soft and pliable. Remove from the water and place on the work surface. Have all your vegies cut up and ready to ROLL!

2.Working quickly, lay 2 shrimp halves in a row, cut side up, just above the center of the wrapper. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few, 2 mint leaves, 2 thai basil leaves, Place 3 to 4 cucumber sticks and 3 to 4 carrot sticks, and a few piece of lettuce.
(can add 3 to 4 scallion picecs, bean sprouts, and cilantro)

3.Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top. (Don’t despair, this takes some practice!)
Turn each roll so that the rice paper seam faces downward and the row of shrimp faces up. Place in the prepared container.

Peanut Sauce:
1/2 cup natural-style creamy peanut butter
1 tablespoon granulated sugar
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 small garlic clove, mashed to a paste
1 teaspoon chile-garlic paste
1 tablespoon dark sesame oil
Juice of 1 lime
1/4 cup water
(mix all together)

Moo Shu Noodles

I havent made this yet...but my friend Julie has...and I trust her "Asian Taste" she says it is DELISH!

Moo Shu Noodles


12-ounces fettuccine
3 tablespoons canola oil, divided
3 eggs, beaten
3 medium-sized boneless pork chops, thinly sliced (it is easier to slice thinly if pork chops are slightly frozen)
Ground black pepper
3 scallions, thinly sliced
2 tablespoons ginger (about a 2-inch piece), peeled and grated
3 to 4 cloves garlic, finely chopped or grated
1/2 pound mushrooms, stems removed and caps thinly sliced
1/4 cup hoisin sauce
3 tablespoons soy sauce
1/2 small head Napa or Savoy cabbage, thinly sliced
1/2 cup chicken broth

Cook Fettucine...acording to package...with a little salt and set aside.

Combine the hoisin and soy sauce together in a small bowl. Set aside.

In a skillet, heat one tablespoon oil over medium heat. Add eggs and scramble. When done, scrape them onto a plate and reserve.

In the same skillet heat two tablespoons oil over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don't overcook or pork will be tough!). Remove the meat from the pan onto the same plate as the eggs and keep warm.

Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the mushrooms to the pan and stir-fry until golden brown, 4-5 minutes.

Add the cabbage to the pan and stir-fry until tender, about 3 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken broth. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.

From My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Chineese Burritos

I got this recipe from my friend Jeannette...they say they are super simple..and are yummy

Recipe from my friend Jeannette

1 lb. ground beef/ sauted with 1 med chopped onion
1/2 c sliced green onions
1 c shredded cheddar cheese
1 c salsa
1 pkg egg roll wrappers
1/2 bunch cilantro
Brown the ground beef, rinse and drain....I always add a med sized chopped onion to ground beef...Open the egg roll wrappers, and keep them covered while you are working. On a wrapper place 2 T ground beef, 1 T green onion, 1 T cheese, and 1 T salsa... Make some "GLUE" out of 1 T flour and 2 T water. Mix it up until smooth. Bring up the bottom corner of the wrapper, fold over the right side corner, then the left side. Place a bit of "Glue" on the top corner and roll until it sticks. When you have made all you want fry them until golden brown in oil. (can use a wok, or frying pan) Drain on paper towel, and serve with sour cream, guacamole, salsa, ect.

Asian cabbage Salad

from my friend Melanie....the QUEEN of salads

1 cup sliced almonds
2 16 oz. regular cabbage mix (pkg cole slaw)
1 bunch green onion, chopped small
1 cup sunflower kernels
2 pkg. beef ramen noodles, uncooked and broken into pieces

my friend used light sesame dressing...it was delicious...just out of the bottle...but if you wanted to make the dressing you could use

Dressing:
3/4 cup sugar
1 cup oil
1/2 cup apple cider vinegar
2 pkg. beef flavoring from ramen noodles
Preparation:
Roast almonds at 350 degrees F for 10 min (option). Place cabbage in serving dish.

Add chopped onions, sunflower kernels, roasted almonds and broken uncooked ramen noodles. This can sit overnight or for a couple of hours.
Add dressing 1 hour before serving.

Sticky Rice and Sauce

Sticky rice...is made with glutenous rice...I make about 3 C for my little family..
First thing you have to do is soak the rice in really hot water for an hour.Than just pour it in the basket over the Pot. cook on the first side for about 20 min. or until the rice on top all looks like it is coming together and have been steamed, you than flip the rice over so the top goes on the bottom and cook for another 10 min.




Sauce made to dip in is
equal parts of soy sauce and vinegar (like 1/2 to 1/2)
than equal parts of cilantro and green onion 1/2 c to 1/2 c)
just mix these enough to make it a little thicker.
than add garlic chili sauce, like a tsp or 2, if you like it spicier than like TB or 2

Hawaiian Meatballs

recipe comes from my mom Cherie Wayment

1.5 lb ground beef
2/3 c bread crumbs
1/2 c chopped onion
2/3 c evaporated milk
1 t. seasoning salt
1/3 c flour
3 T shortening

combine and mix thoroughly. Shape into 30 meatballs. Roll into flour. Brown in shortening. Drain excess fat. Pour sweet and sour sauce over. Simmer covered for 15 min.

Sweet and Sour sauce:
13.5 oz pineapple chunks- drain and add water
2 T cornstarch-blend with juice (to make 1 cup)
1/2 c vinegar
2 T soy sauce
1/2 c brown sugar
2 T lemon juice
1 c green pepper
2 T chopped pimento
*stir into pan, cook until thick and clear...Add pineapple, pepper and pimento- cover and simmer for 15 min
Serve over fried Rice (see recipe)

Sausage/Cabbage Dish

recipe from Julie Saya

1 lb sausage (I buy the reduced fat)
1 onion
brown together

chop 1 head of cabbage (it will cook down)

Add sauce:
4 T soy sauce
4-5 T brown sugar
1 T yoshida sauce ( I always add more)

cook for 20 min. Serve over Rice

Egg Rolls

recipe was given to me from Julie Saya

3 eggs
1/2 cabbage (shredded)
1 lb sausage (not cooked. Will cook in fryer)
2 carrots (grated)
1 lg onion finely chopped
3 T oyster sauce or more. 1/2 cup
Soy sauce. Few shakes
1 pkg Ben Thread noodles (soak in warm water for 30 min) prob will only use half package
50 wraps
Mix all ingredients(except wraps)cut noodles-about 4 in long and add in
*Put about 1 lg heaping TBSP of mix into wrap and roll. use egg whites to seal the wrap
Fry about 3-5 min @ 325, in a fryer. If you dont cook the meat than put in for 6-8
min
**serve with plum sauce**

WONTON....Crab, Creme cheese, Jalapeno

**This recipe was given to me by Julie Saya, she usually buys 2 pkgs of wonton wrapper and makes all of these and will give variety. She just usually makes more sausage.

CRAB (1/4)
4 oz cream cheese
12 oz pkg of imitation crab
2 T soy sauce
2 T sesame oil
1 T garlic
3 T worchestershire
1 bunch of green onions (chopped)

SAUSAGE (1/2)
1 pkg cream cheese
2 sprigs of cilantro chopped
1 T soy sauce
1/2 lb pork
1 pinch of ground pepper
1 garlic clove

JALAPENO (1/4)
4 oz cream cheese
jalepenos (like 2)
cream cheese
Mix together and stuff wonton

Fry up wonton and let sit on paper towel. Julie always serves it with Plum Sauce

Pot Stickers (Can do Wontons too)

this recipe is from my cousin Lisa Clawson

1 lb. pork
chopped garlic (like 2-3 cloves)
1/2 green onions bunch
2 T hoisen sauce (I always add a little more)
Shredded carrots (1 c maybe more)
shredded cabbage (1/3 of a cabbage)
2 T corn starch (mix with a little bit of cold water)
2 pkgs of wontons
Mix all ingredients together, stir fry together, until pork is cooked. Take a small amount (like a TBSP) to each wonton. Pinch the edges together. Use some water to seal the edges. Than mash together with a fork all around the edges. Repeat 100 times.....
Before boiling you must get a hot griddle(with a little oil)and toast the bottom of stuffed pot stickers. (this helps keep the wonton together when boiled.) get the bottoms browned before putting in boiling water.Boil water a little less than medium heat....if you make it too hot the wontons fall apart. Do NOT use alot of water either, just enough in a pot to cover the stickers.(maybe 1/3 of a small pot)Boil only for about 3 minutes. take out and place on a paper towel to drain water off and let it cool for a few minutes. Than it is ready to DIP!

**To do wonton, you fry the wonton wrap instead of boiling, just for a few minutes as well, dont get the oil too hot or it will burn them

Dipping sauce:
equal parts of soy sauce and vinegar (try 1 c to 1 c)
add a tinch of chili sauce
green onions