Thursday, February 20, 2014

Cooking with the Dillmans

We actually do a lot of cooking around these parts and I figured I'd start sharing some our domestic abilities (somewhat), but more importantly recipes that we use that I'd recommend others try. So here's another installation to the blog over at Home Chic Raleigh, called Cooking with the Dillmans. (Mostly because I can't take ALL the credit for cooking because hubs does a LOT of it... whoops!!)

Last night we made P.F. Changs chicken wraps. Actually they were pork wraps, which I like pork and Harris Teeter did not have ground chicken or turkey on Sunday... I know, weird!!! I guess too many people were making chili last week with the snow. Anyway, pork is used a lot in Asian dishes so I didn't mind using the pork. Here's the recipe I found via Pinterest.



16 Boston, bibb,butter lettuce leaves or Iceberg lettuce.  *(We recommend iceberg after this because the Bibb was way too soft and kept dissolving and popping open.

1 pound ground chicken breast          *(You can use pork, turkey, etc.)
1 large onion, chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
¼ cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce (see Note) *(We used Sirracha!)
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped
1 bunch green onions, thinly sliced
2 teaspoons Asian sesame oil


PREPARATION: Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes. I double the ingredients. Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco. Dipping Sauce: 1/2 teaspoon hoisin sauce 1/4 teaspoon chili paste with garlic 2 tablespoons reduced-sodium soy sauce 1/2 tablespoon chinese-style hot mustard (extra hot)

COOK'S NOTES: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.

All in all it may have taken 30 minutes total create this meal and it was quite good! Some things I'll change next time and it definitely left me with wanting more crunch and I think some of the crispy noodles would be good on top, and definitely switching the lettuce.

Hope you enjoy!
The Dillmans

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