Shrimp Lettuce Wraps with Serrano Mint Sauce

This was another Bobby Flay recipe. It was also fantastic, reminded me of the flavors at The Slanted Door. I need to check with my brother Brigham and see if he likes mint. If he does, I will make this for him the next time he comes to visit me.

Ingredients

• 1 pound large shrimp(about 36), peeled and deveined
• 3 tablespoons canola oil
• Salt and freshly ground pepper
• 12 leaves green curly leaf lettuce
• Serrano-Mint Sauce, recipe follows
• Chili oil, for drizzling, optional
• Fresh cilantro leaves

Directions

Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.

Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.

Serrano-Mint Sauce:

1 cup tightly packed mint leaves, plus more for garnish

2 serrano chiles, chopped

4 cloves garlic, chopped

1 (1-inch) piece fresh ginger, peeled and chopped

2 teaspoons sugar

1/4 cup white wine vinegar

2 tablespoons fish sauce

Salt

Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.

Soy Sauce-Grilled Shrimp with Spinach Salad

This was a 9/10 dish. It is fresh, simple, delicious food.

My friend Addie was leaving for BYU and we wanted to cook one last time together. I had some shrimp in the freezer and looked up recipes on the food network web site under Bobby Flay. This was a winner.

Base:

• 1/4 cup soy sauce
• 2 limes, juiced
• 2 teaspoons honey
• 2-inch piece fresh ginger, finely grated
• 4 cloves garlic, finely chopped
• 1/4 cup canola oil, plus more for brushing

Soy Sauce Grilled Shrimp

• 12 ounces large (21-24) shrimp, peeled, tail-on, and deveined
• 1/2 recipe base
• Kosher salt and freshly ground black pepper

Spinach Salad:

• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons canola oil
• 1 tablespoon toasted sesame oil
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• 8 ounces baby spinach
• 1/2 cup chopped salted peanuts

For Soy-Sauce Grilled Shrimp:

Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.

While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.

Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.

Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.

Chicken Tikka Masala # 2

I found this recipe at My Kitchen Cafe.

My advice with this recipe is to make the sauce a day ahead of time and just leave the coconut milk out. On the day of, add the coconut milk to the sauce and then just simmer for a few minutes with the chicken. The flavor of the dish is much better when it has a chance to meld.

This is spicy, probably would be medium at the Bombay house. All three of my kids ate it and loved it, but they like things a little hot.

Chicken Tikka Masala
From my kitchen cafe with a couple of changes

Marinade
1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade.

Sauce
1 tablespoon butter
1 clove garlic, minced
1/2 tablespoon fresh grated ginger
1/2 jalapeno pepper, seeds removed finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup coconut milk
1/4 cup chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce. Simmer on low heat until sauce thickens, about 15 minutes. Let cool for a few minutes and then add the coconut milk when the sauce is cool enough that the milk won't curdle.

Add grilled chicken and simmer on low for 5 minutes. Garnish with fresh cilantro. Serve over hot rice.

Serves 4.

Asian Turkey Burgers with Wasabi Sauce

This is the best burger I have EVER had...but that may not mean much to you all since I don't eat red meat. Still, I think you will find your taste buds screaming for more!

Ingredients:

1.5 lbs ground turkey
1 med red pepper, chopped
1/4 small head cabbage
1 large egg white, lightly beaten
3 Tbsp cilantro or basil, chopped
2 Tbsp plus 1 tsp soy sauce, divided
1 Tbsp ginger, grated
1 tsp sesame oil, divided (You need sesame oil...don't substitute!)
1/2 tsp kosher salt
1/4 tsp ground pepper
2-3Tbsp vegetable oil, divided
1/4 cup plus 2 Tbsp light mayo
2 tsp prepared wasabi
6 whole wheat hamburger buns, high quality, and toasted

Directions:

1. Mix together the turkey, bell pepper, cabbage, scallions, egg white, cilantro, 2 Tbsp soy sauce, ginger, 1/2 tsp sesame oil, salt and pepper. Shape into 6 patties about 1/2 inch thick.

2. Heat 2 Tbsp oil in a skillet over high heat until hot. Reduce heat to medium; add burgers and cook 5 min on each side or until cooked through, adding more oil if needed.

3. Meanwhile, stir mayo, wasabi, 1 tsp soy sauce, and 1/2 tsp sesame oil.

4. Put a burger in each bun and top with 1 Tbsp of the sauce. (Add a tomato and some cabbage for color and texture, if desired.)


YUMMY!!!

Mediterranean Chopped Salad

This is one of those salads I find myself making over and over again. It's not the best thing you'll ever eat, but it is yummy.

Ingredients:

2 Tbsp olive oil

2 Tbsp white wine vinegar

2 tsp grainy mustard

Course salt and pepper

1 small head romaine lettuce, sliced

1/4 cup chopped, oil-packed roasted red peppers, drained

1/2 cup roasted almonds, chopped

1 can (15 oz) chickpeas, rinsed and drained

1 orange bell pepper, cut into 1 inch pieces

Directions:

In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Mix salad ingredients, and combine with dressing.

Yogurt Chicken with Grapefruit Relish

1/4 cup nonfat plain yogurt
3 TB lime juice, divided
2 t olive oil
2 t minced garlic
1 1/2 t ground cumin
1 t paprika
1 t salt, divided
1 pound boneless skinless chicken cutlets

2 cups segmented grapefruit
2 TB fresh chopped cilantro
1 small red onion, minced
1 TB honey
1/2 - 1 jalapeno pepper, seeded and finely chopped to taste
Ground black pepper, to taste

In a medium bowl combine yogurt, 2 TB of lime juice, olive oil, garlic, cumin, paprika and 1/2 t of salt. Add the chicken cutlets, turning to coat them. Cover with plastic wrap and refrigerate for 15 minutes or up to 8 hours.

Meanwhile in a small bowl, combine the grapefruit, onion, cilantro, honey, jalapeno, black pepper and remaining 1 TB of lime juice and 1/2 t of salt.

Grill the chicken for about 8- 10 minutes over medium heat until brown on the outside and no longer pink on the inside. Serve with the grapefruit relish.

Cream of Asparagus Soup

My kids including Ellie loved this!

2 pounds asparagus, with woody parts of the stalk snapped off

1 large onion, chopped

1 potato, chopped

3 TB unsalted butter

5-6 cups chicken broth

1/4 teaspoon fresh lemon juice

1/2 cup cream fraiche, heavy cream or fat free half and half

Cut asparagus into 1/2-inch pieces.

Cook onion and potato in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until onion is softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with asparagus tips.

Cooks' note:·Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.