ASIAN EXPRESS BEEF LETTUCE WRAPS
1-1/2 lbs. lean ground beef
1/2 c. hoisin sauce
1/2 c. jarred peanut sauce
1 medium cucumber, seeded & chopped
1/2 c. shredded carrot
1/2 c. torn fresh mint
1/4 t. salt
Freshly ground black pepper
12 large Boston lettuce leaves (about 2 heads or iceberg or romaine lettuce)
Brown ground beef in a large nonstick skillet
over medium heat 8-10 minutes or until no longer pink, breaking up into
small crumbles. Pour off drippings. Stir in hoisin sauce & peanut sauce;
heat through. Just before serving, add cucumber, carrots & torn mint; toss
gently. Season with salt & pepper. Serve beef mixture in lettuce leaves.
Garnish with mint and serve with your favorite peanut sauce. Serves 4.
LIME CHICKEN RICE
1 T. olive oil-size
1 t. minced garlic
1 t. dried basil
Salt to taste
1/2 t. pepper
1 – 4 oz. skinless, boneless chicken breast,
cut into bite
2 T. olive oil, divided
2 T. minced garlic
1 onion, chopped
2 fresh jalapeno peppers, seeded & chopped
2 tomatoes, peeled, seeded & coarsely chopped
Salt to taste
1 t. turmeric
1 c. uncooked white rice
1 lime, juiced
2 bay leaves
1 c. chicken stock
3 T. chopped cilantro
Mix olive oil, garlic, basil, salt & pepper in a small bowl.
Toss chicken in marinade, cover & refrigerate overnight.
Heat 1 T. of olive oil in a small
saucepan over medium-high
heat; cook chicken & set aside. Heat remaining 1 T. olive oil &
cook garlic & onion until translucent. Stir in jalapeno, chopped
tomatoes, salt & turmeric; cook for 2 minutes to soften tomato.
Stir in the rice, mixing thoroughly. Stir in half of the lime
juice, bay leaves, chicken stock, water & cooked chicken. Bring
to a boil, reduce heat to low, then cover & simmer 25 minutes,
stirring occasionally until the rice has cooked. Remove from
heat, discard the bay leaves; stir in the remaining lime juice &
cilantro. Yield: 4 servings.