Asian Chicken Lettuce Wraps

If you've been to the good ole' P.F. Changs restaurant chain, there's a good chance you've had their lettuce wraps and you probably know how filling they can be.  I'm not sure what their calorie count is per serving, but I feel pretty good about this recipe even when I serve it with a side of soba noodles.  Lean ground chicken, ginger, garlic, veggies and water chestnuts make a great filling for the crisp lettuce leaves.  You can serve these as an appetizer for a larger group or a full meal for a few people.  If you have extra, it freezes incredibly well and reheats to make a quick weeknight dinner.  Just grab some fresh bibb lettuce at the store and you're set. 

Ingredients: 

-1 lb. lean ground chicken breast

-4 green onions, chopped
-3 cloves of garlic, minced
-1 Tbsp minced ginger (or ginger from the jar)
-1 Tbsp coconut oil
-2 Tbsp sesame oil total (split in half)
-handful of cilantro, roughly chopped
-handful of carrot thinly sliced carrots
-1 can water chestnuts, drained and roughly chopped
-4 Tbsp hoisin sauce
-4 Tbsp low sodium soy sauce
-3 Tbsp white wine vinegar
-salt and pepper to taste
-fresh bibb lettuce leaves for serving

Optional Spicy Dipping Sauce Ingredients: 

-2 Tbsp hoisin
-2 Tbsp Ponzu (citrus soy sauce)
-1-2 Tbsp sriracha

Tuna Tartare Bites

Since I started working for Seattle Fish, I've had access to amazing fish and seafood. The first thing I brought home from the office was #1 yellowfin tuna (best stuff money can buy...in my eyes).  You can purchase sushi grade tuna online at Chef's Fresh Fish and have it on our door tomorrow morning. A few simple ingredients and some time in the fridge will make a beautifully flavored topping for rice crackers or cucumber slices.  Skip the chips and dip at your next party...and take it up a notch.

Ingredients

-1/2 lb (about 8 ounces) sushi grade tuna

-2 Tbsp toasted sesame oil

-juice of 1/2 lime

-splash of unseasoned rice vinegar

-2 Tbsp soy sauce

-1 Tbsp minced cilantro

-1 Tbsp Sriracha sauce

-1 avacado, diced

-rice crackers or 1 seedless cucumber to serve

Red Cabbage Asian Slaw

This recipe was developed to be a bed for my Healthy Bang Bang Shrimp recipe, but this made a lot of leftovers so I had it for lunch the next day and then topped on black bean burgers another night.  It's a versatile coleslaw that will last for days in the fridge because the cabbage is crisp and doesn't wilt easily.  Feel free to use green cabbage or any cabbage you can find in the grocery store.  I just thought the red would add great color to the plate.  

Ingredients: 

-1/2 head red cabbage

-1 carrot julienned (or 1 small bag thinly sliced carrots)

-1/2 bunch cilantro

-1 bunch green onions, thinly sliced

-1/2 cup slivered almonds
-2 Tbsp sesame seeds
-2 Tbsp agave nectar (or honey)
-1/4 cup rice wine vinegar
-1/8 cup white vinegar
-1 cup vegetable oil
-3 Tbsp toasted sesame oil
-1 Tbsp ground cumin
-juice from 1 lime

Healthy Bang Bang Shrimp

If you've been to Bonefish Grill — a seafood chain — you've most likely had their Bang Bang Shrimp appetizer.  My mom and her friends love the starter but I think I broke her heart when I told her it is battered, deep fried and tossed in mayonnaise.  Here, I've re-created the restaurant favorite by pan frying the shrimp in just 2 Tbsp of coconut oil and then tossing in a spicy creamy sauce made of pureed tofu instead of mayo.  I know it sounds odd, but even Blake liked the dish! Also, at Bonefish the shrimp is served on a bed of lettuce that is quickly wilted and often ignored.  I served the shrimp on a healthy serving of Red Cabbage Asian Slaw. Bonus: this recipe makes a lot of leftover sauce which means a dipping sauce for Healthy Chicken Nuggets or slathered on Turkey Burger Sliders!

Here's a great source to order all natural wild shrimp online that will be overnighted to your doorstep. They are beautiful shrimp!

Ingredients:

-3/4-1 lb. raw shrimp (about 31-40 count per pound or larger)
-2 tsp cornstarch
-2 Tbsp coconut oil (or vegetable oil)
-14 ounces tofu
-1/3 cup sweet red chili sauce - found in asian aisle of most supermarkets
-3-5 Tbsp sriracha sauce (depending on your heat tolerance)
-3 Tbsp lemon juice
-2 green onions, sliced for garnish
-salt and pepper for seasoning

Seared Ahi Tuna on a Bed of Zucchini Ribbons and Whole Wheat Pasta with Spicy Sauce

I'm a carb craver.  I've been trying to eat healthier but can't kick my pasta desires.  Long, delicate strips of zucchini twirled with whole wheat pasta makes this a lighter, yet still filling, substantial dish.  It's tossed in a sesame dressing and paired with sesame and wasabi crusted ahi tuna for a fresh and healthy dose of protein. If you want a bit of a heat drizzled on top, stir together greek yogurt and Sriracha for a leaner Asian "spicy mayo".  The blend of wonderful textures and fresh fish make this the perfect summer meal.  The only utensil you may not have is a "zester" to create the thin strips of vegetables.  I purchased mine from Crate and Barrel for only a few dollars but I assume it can also be found at Target, Sur La Table or William Sonoma.  You can see mine in a picture below. 

Where to buy fresh, sushi-grade ahi tuna? My favorite seafood spot is Chef's Fresh Fish... overnight delivered to your door. 

Ingredients:

-1/2 lb fresh ahi (yellowfin) tuna 

-3-4 Tbsp sesame seeds, white and/or black

-2 tsp powdered wasabi

-1/2 package whole wheat spaghetti  

-1 zucchini

-3 Tbsp toasted sesame oil

-1 Tbsp rice vinegar

-1 Tbsp coconut or vegetable oil for searing

Light Asian Spicy Sauce:

-1/8 cup greek yogurt

-1-3 Tbsp Sriracha, depending on your palate

Pan Seared Tofu and Sushi in Ponzu

This post has two recipes, which I rarely — if ever —do, but they are both so easy that it seemed silly to do one for each.  Blake and I had this as basically our meal one night...with a little Asian Marinated Cucumbers...oh and a Fresh Tuna Tower.  We were stuffed.  It's all so fresh, which is great, especially if you're trying to beat this summer heat.

Sushi-grade fish is best purchased from a trusted source.  If you don't have a local fishmonger you love, order from Chef's Fresh Fish - they have a variety of sushi-grade fish that can be delivered to your door. For this recipe, order the Ahi Tuna Loin and Scottish Salmon, which are both sushi-grade and very high quality.

Ingredients for Tofu:

-2 Tbsp coconut oil (or vegetable oil)
-1 pkg. tofu in water
-3 green onions, chopped

Ingredients for Sushi (for 2 people as an appetizer):

-1/4 lb sushi-grade ahi (yellowfin) tuna
-1/4 lb sushi-grade salmon
-1 Tbsp Ponzu sauce (citrus soy sauce, can usually be found at Whole Foods or Asian Market)
-1 jalapeño, thinly sliced
-1 Tbsp wasabi powder, rehydrated or wasabi paste

Cilantro Marinated Beef Satay with Peanut Dipping Sauce

Flank steak is one of my favorite cuts of meat.  It's lean and you barely have to cook it and it's done.  I usually broil the flank steak, but this time we threw it on the grill (or grill pan inside) to sear it on a stick.  Blake and I love peanut sauces so I developed a recipe from the guidance of a few others I found on the web.  This would make a great appetizer or even a main protein for dinner. 

Marinade Ingredients:

-1 pkg flank steak

-1/3 cup olive oil

-1/4 soy sauce

-3 Tbsp fish sauce

-1/2 shallot, minced

-juice of 2 limes

-2 Tbsp minced ginger

-1 tsp salt

-1/2 tsp pepper

-3 cloves of garlic

-1 bunch of cilantro, roughly chopped

Peanut Sauce Ingredients:

-3 Tbsp water

-1 clove garlic, minced

-1/2 cup dry roasted peanuts

-4 Tbsp coconut milk

-juice 1/2 lime

-2 Tbsp sesame oil (or peanut oil)

-1 Tbsp chopped cilantro

-1 tsp sriracha 

-1 Tbsp soy sauce

-1 tsp minced ginger

Fresh Tuna Tower

So when I lived in Dallas we would search out our favorite sushi spots based on our favorite "tuna towers".  They are basically an appetizer of tuna tar tar (raw tuna), avocado, sushi rice and sometimes roe and crab salad.  It's embarrassing to say the all of us girls would go to sushi sometimes 3-4 times a week and order a tuna tower EVERY TIME.  This is super easy, just a few fresh ingredients.  

More specifically, sushi grade tuna is the key.  Don't use anything that is of less quality.  My favorite place to get sushi-grade fish is Chef's Fresh Fish...they deliver fish to my door. 

Ingredients:

-1/4 lb. sushi-grade yellowfin tuna

-1 cup sushi rice

-1 avocado

-1/8 cup soy sauce

-1 Tbsp powdered wasabi

-1 Tbsp sesame seeds

-1/2 tsp ginger paste or grated fresh ginger

-juice 1/2 lemon

-1 Tbsp rice vinegar

-1 sheet roasted nori snacks (optional)

Asian Marinated Cucumbers

The sushi restaurant behind my house, Japon, has these wonderful little marinated cucumbers that they serve only if you're sitting at the sushi bar.  I know they couldn't be that hard to make so I tried re-creating them from some recipes I found on the web and ingredients in my pantry.  They are a great little Asian appetizer that gets better each day it marinates.

Ingredients:

-1 English Cucumber (or 2 Japanese cucumbers)
-1/4 cup rice vinegar
-2 Tbsp sesame oil
-1-2 Tbsp salt
-1 tsp sugar
-pinch - 2 Tbsp crushed red pepper flakes (depending on how much kick you want)

Spicy Crab Sushi Rolls

I've made sushi a couple of times and made a complete mess.  Once in college I tried to tempura fry anything I could get my hands on.  No joke, there was batter splattered on the ceiling of our rental house.  Oops.  This was a little cleaner and easier, especially since I had the help of Blake, master sushi-chef.  Well, maybe not master, but he has taken a class in sushi rolling and got a sushi knife out of the deal!  One of my best friends has been asking for months for a post on rolling sushi.  Sorry it has taken me so long, Allison! Here you go.  Also, get creative with your ingredients...Blake added peanut butter to one. It was actually good!

Ingredients:


-1 cups dry sushi rice (makes about 2 1/2 cups cooked)
-2 Tbsp rice vinegar
-nori wrapper paper
-avacado
-cucumber
-1 pkg refrigerated crab pieces
-2 Tbsp mayo
-1 tsp - 1 Tbsp sriracha (depending on how spicy you want it)
-Wasabi paste or powder
-3 green onions, thinly sliced
-juice 1/2 lemon
-a few slices of pickled ginger to serve with the sushi
-sesame seeds for garnish

Other things needed:


-1 bamboo rolling mat
-plastic/saran wrap (don't use press and seal)
-sharp knife
-wet kitchen towel...helps slice the rolled sushi without smashing it

Spicy Garlic Edamame

I love edamame.  Have you ever been to a sushi restaurant and they had more options than just with sea salt? spicy? garlicky? Well here I combined them both!  I basically just boiled the edamame a few minutes, strained it and tossed with a sauce made of ingredients I had in my fridge.  If you're looking for a new, easy app that will take the heat up, this recipe is for you!

Ingredients:

-1 pkg frozen edamame, still in shells

-2 Tbsp Thai chili garlic paste

-2 tsp ginger paste (or grated fresh ginger)

-1 Tbsp dried garlic or jarred minced garlic or 3 cloves fresh

-1 Tbsp sea salt

-1 Tbsp sesame oil

-1/2 tsp togarashi pepper (optional...will really bump up the heat)

Mini Crab Rangoons

My most popular recipe, by far, is the Crab Rangoon Dip.  I've taken the same recipe and stepped it up a notch.  Here, the dip is divided up into little wonton wrappers and baked until golden brown.  It's the perfect party appetizer and to make it even better, I've made the recipe a little lighter!

Ingredients:


-1 package of wonton wrappers/skins (found in the bagged salad section of the grocery store)
-2 cans of crab meat
-16 ounces (2 blocks) light cream cheese, softened
-1/2 cup light sour cream
-4 green onions, chopped
-1.5 tsp. Worcestershire sauce
-2 Tbsp. powder sugar
-1/2 tsp. garlic powder
-1/2 tsp lemon juice

Gadgets Needed:


-1 mini-cupcake pan

Japanese Onion Soup

When I grew up, one of my favorite dinner spots was our local Japanese Steakhouse.  You know, the place where they cook in front of you, throw knives around and you try to catch shrimp in your mouth.  One of my favorite courses was the very first one, the Japanese Onion Soup.  It was always so clean, clear but flavorful. I finally found a recipe from Meemo's Kitchen for a re-creation of this famous recipe.  I've never really fried anything but these little onion slice were easy as pie.  I imagine you could use the canned fried onions, such as French's.

Ingredients:


-4 cups chicken broth
-2 cups water
-1 white onion
-1 carrot, peeled and coarsely chopped
-1 rib celery, coarsely chopped
-1/2 tsp salt
-6 white button mushrooms, thinly sliced
-4 green onion, chopped
-1 cup vegetable oil (for frying)
-1 cup milk
-1 cup flour

Oven Baked Calamari with two Dipping Sauces

I love calamari and have always wanted to make it at home.  But I knew what that meant...cups and cups of hot oil, a fattening appetizer and a disastrous kitchen = deep frying.  I then stumbled upon a genius idea; baking calamari!  I combined a few recipes and came up with my own.  It was so easy and yummy.  The plate was gone in a matter of minutes.

Ingredients: 


-1 (10-oz) bag of frozen calamari/squid rings (can be found at many grocery stores or Asian Markets)
-2 cups Panko bread crumbs (found in the Asian food aisle)
-1 Tbsp cayenne pepper
-1 Tbsp salt
-1 Tbsp dried oregano
-1/2 cup flour
-2 egg whites
-additional salt and pepper to taste

For Dipping Sauces:


-1/4 cup jarred marinara sauce
-1/2 cup light mayo
-1/4 cup light sour cream
-2 garlic cloves, minced
-1 Tbsp chopped fresh parsley
-juice from 1/2 lemon (other half cut into wedges for serving)
-Srircha to taste (if you want to make it spicy!)

Stuffed Salmon with Spicy Mayo Sauce

This is my new favorite Salmon recipe.  It tastes like those specialty sushi rolls minus the rice and seaweed! The fish is marinated in a Teriyaki sauce and topped with a spicy Sriracha mayo.  It's quite filling so if you have side dishes make sure they're on the lighter side.  My new love and destination for recipes is Pinterest which is where I stumbled upon the recipe including the homemade marinade.  I'm sure you could use a good bottled Teriyaki marinade and still have a fabulous dish in the end!

My favorite salmon to use for this, is Scottish Salmon.  It's fatty and buttery tasting; it's hard to overcook and dry-out. You can order it online from Chef's Fresh Fish which can be delivered right to your door. 

Ingredients:

-2 salmon portions (about 6-8 oz each), skin removed

-1-2 Tbsp reduced fat cream cheese

-3-4 green onions, chopped

-1 Tbsp sesame seeds

-1/2 cup light mayo

-2-3 Tbsp Sriracha hot sauce

-2 Tbsp condensed milk

Marinade Ingredients: (optional, you could just use a bottled Teriyaki Marinade)

-1 Tbsp cornstarch

-1/4 cup cold water

-1/4 soy sauce

-1 additional cup of water 

-5 Tbsp brown sugar

-1/2 tsp ground ginger

-1/4 tsp garlic powder

-2 Tbsp honey

Oxtail Pho

This stuff is the real deal! My past Pho recipes, Meatball and Salmon have been great, but an easy version of the Vietnamese soup. One of my mom's great friends, Judy, came over yesterday and taught me how to make Pho "the real way"! It simmered all day and created a rich beef broth. Oxtail meat is not actually the tail of an ox, rather the tail of a cow.  The culinary term is just Oxtail.  In this recipe the bones and meat are used to make the broth and then the meat is added back in to the soup.  If you're not a fan of oxtail meat, you could always make the broth and then add another type of meat like, chicken, filet or meatballs.  I think once I get to Denver I will have a "Pho Party" with meat and topping options, yet sticking to this recipe for my broth. It's hard to beat!

Ingredients:

-4 lbs oxtails

-2 gallons cold water

-3-inch piece ginger, unpeeled

-1 large white onion, halved and unpeeled

-1/3 cup fish sauce

-8 whole star of anise pods

-5 whole cloves

-1 large cinnamon stick (about 3 inches long)

-1 tsp fennel seeds

-3 bay leaves

-1 lb rice noodles

Optional Garnishes:

-green onions, chopped

-fresh cilantro, roughly torn

-fresh basil, roughly torn

-limes, cut into wedges

-bean sprouts

-jalapeno peppers, sliced

-banana peppers, sliced
-Hoison Sauce
-Sriracha sauce

Meatball Pho

The last time I made Pho was with Salmon and it was great although nothing compares to Pho with meatballs!  I was having a Vietnamese soup craving (weird, I know) and decided to use some of the leftover meatballs I made in this Florentine Mac and Cheese with Meatball recipe.  I wasn't sure if the meatballs would stay together in the soup, but sure enough they did and the dish was just what I wanted!  The recipe below is basically a merge of the two linked above, but with smaller meatballs.  To make things easier you can find the two recipes below.

Ingredients for Meatballs:

-1.5 lb of ground turkey (or chicken)
-2-3 sprigs of fresh rosemary (or about 1 Tbsp dried)
-2 tsp fennel seeds
-3 cloves of garlic, grated
-1 tsp crushed red pepper flakes
-1 cup of low-fat ricotta cheese-1 1/2 cups of shredded Parmesan cheese
-1 cup of bread crumbs (maybe more)

-1 egg

Ingredients for Pho:

-1 1/4 cup thinly sliced white onion

-1 Tbsp minced ginger

-1 Tbsp minced garlic

-1 Tbsp vegetable oil

-2 cups water

-4 cups low-sodium chicken broth

-2 Tbsp fish sauce

-1 Tbsp low-sodium soy sauce

-3 whole cloves

-1 Tbsp sugar

-1 bunch fresh cilantro

-Fresh or dried Shiitake mushrooms

-1/2 cup shredded carrots

-1/4 cup chopped green onions

-1 cup cooked rice-stick noodles

Optional for garnish:

-fresh bean sprouts

-additional chopped green onions

-torn fresh mint leaves

-torn fresh basil leaves

-sliced jalapeño pepper

-lime wedges

-Sriracha Hot Chili Sauce aka "Cock" Sauce

-Hoisin Sauce