Lettuce Wraps

We are converts, well meat converts that is. About 1-2 years ago we made the switch from ground beef to ground turkey.  After many nights of turkey tacos and spaghetti we needed a change of pace.  Hmm, what to make?  Wait, who doesn't love Pei Wei's Lettuce Wraps?  That recipe seemed like a very easy one and it was.  This is my own version based on what I thought it included. Feel free to tweak to your own liking.

Tips I learned while making Lettuce Wraps:

• Ground turkey is either sold as Ground Turkey Breast or just Ground Turkey. I prefer the Ground Turkey. It has more fat which equals more flavor. Either way, you have to add a little oil or it can be dry.
• Use whatever lettuce you like or have around. 
• I always use Less Sodium Soy Sauce. I really see no difference and no need to have that extra sodium.

Recipe for Lettuce Wraps:

Olive Oil

1lb of Ground Turkey

Green Bell Pepper

Orange Bell Pepper

Mushrooms

Green Onions

Salt

Pepper

Reduced Sodium Soy Sauce

Red Pepper Flakes

Heat 2 tablespoons of Olive Oil in a non-stick pan. Add ground turkey. Chop peppers, onions and mushrooms. Add chopped vegetables to turkey. Season with salt, pepper, red pepper flakes. Cook through. Add 2 tablespoons of soy sauce or to taste.  Wash and peel large leaves of lettuce. Dry and plate. Add ground turkey mixture, wrap and enjoy!

Roasted Sausage with Grapes and Potatoes

During the winter I tend to be in a cooking "nesting" mode.  I love to watch episodes of the Barefoot Contessa when I get home from work.  Ina brings out the culinary nerd in me and inspires me to try new foods.  It also helps me relax.  To each his own, right? :)

Heath and I both love sausage and grapes. When I saw Ina preparing this recipe, it looked so simple and delicious. So in my attempt to try something new, I gave it a whirl.  Loved it! I was shocked how good cooked grapes taste.  I hope you give this recipe a chance. Enjoy!

Tips I learned while cooking Sausage with Grapes and Potatoes:

• I substituted the regular hot Italian sausage for Johnsonville's Pork and Chicken Italian sausage. It was great.  Feel free to sub in what you like.
• I did not have Chianti on my shelf.  Since we won't drink it, I didn't buy it. I used a Kroger brand of red cooking wine. It worked well with this recipe.
• I do use good Balsamic vinegar.  Don't skimp in this area.
• I have found that Yukon Gold potatoes are the best to use for mashed potatoes. They are very creamy.
• With mashed potatoes, I always use real butter. If you are worried about calories, just make your portion smaller.
• I used the pre-chopped garlic in oil. It is faster for me and I don't notice the difference.

Roasted Sausage with Grapes and Potatoes: (All credit to Barefoot Contessa/Ina Garten...with some changes and potatoes via me.)

Ingredients for Sausage and Grapes:

1 1/2 pounds Italian hot sausage

1 1/2 pounds Italian sweet sausage

3 tablespoons unsalted butter 

5 to 6 cups (2 pounds) red or green seedless grapes, stems removed

2 to 4 tablespoons dry red wine, preferably Chianti

3 tablespoons balsamic vinegar

Ingredients for Potatoes:

6-7 Yukon Gold potatoes cut and peeled in large quarters

1 stick of unsalted butter

1 teaspoon of pre-chopped garlic

1/4-1/2 cup of milk

1/4 cup of Parmesan cheese

Salt and Pepper to taste

Directions

Preheat the oven to 500 degrees.

Boil the potatoes over medium high heat.  Add the sausages on top and boil them for 8 minutes to rid them of excess fat.

Melt the butter in a large nonstick skillet, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.  Transfer grapes to a baking dish.

Using tongs, transfer the parboiled sausages to the baking dish and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.

Continue to slowly boil the potatoes until soft.  Take pan off of heat. Drain potatoes and return back to pot. Add butter, garlic, Parmesan cheese, milk and salt/pepper.  Add enough milk until you get the creamy texture you prefer.  Plate potatoes.

Removed sausages and add the balsamic vinegar. Scrape up any browned bits on the bottom of the baking pan. With a spoon, add sausage and grapes on top of the potatoes.

Serve immediately.

Linguine with Shrimp Scampi

I can't believe it is already 2013!  Where did the time go? I find myself asking this same question year after year.

The honey and I decided to celebrate at home this year. Just because we were at home doesn't mean it has to be boring.  I wanted to make something special, but not heavy like steaks.  He thought of seafood and I took to Pinterest trolling for a dish that was easy and yummy.

Wouldn't you know...I found Linguine with Shrimp Scampi that just happened to be Ina's recipe. (I just can't leave her. LOL!)  Of course, it was WONDERFUL!  If you love shrimp, lemon, butter and pasta....you are sure to love this dish.

Tips I learned while making Linguine with Shrimp Scampi:

• The difference between linguine and spaghetti pasta....linguine is flat. I found it much easier to roll on a fork and eat. 
• Make sure to flavor the water you boil your pasta in. Use plenty of salt and olive oil to keep the pasta from sticking. 
• After draining your pasta, make sure to flavor it immediately with a bit of butter, salt and pepper.  The warmth of the pasta really helps to spread the seasoning.
• Defrost shrimp in a bowl of cool water. It doesn't take long at all.
• Don't overcook your shrimp!  They do not take long to cook.  It will become tough and chewy if you do.
• Use fresh herbs in all pasta dishes. It really makes a different in your final product and in the presentation.

Linguine with Shrimp Scampi 

(the heat turned up by me)

(credit to http://ourrecipeclub.blogspot.com/2008/04/linguine-with-shrimp-scampi.html and Ina Garten, Barefoot Contessa Family Style)

Ingredients:

Kosher salt

1 package of linguine

6 tablespoons (3/4 stick) unsalted butter

5 tablespoons good olive oil

3 tablespoons minced garlic 

2 pounds large shrimp, peeled and deveined (just buy them that way)

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh parsley

Grated zest of 1 lemon

1 juice of a lemon

1/4 teaspoon hot red pepper flakes

1/4 cup of diced fresh jalapeno peppers

Directions:

Drizzle some olive oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic and jalapeno peppers. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Add a pat of butter, salt and pepper. Stir to combine.  Plate the pasta and immediately top with  the shrimp and sauce.