Filed under: Appetizers, Dinner, Pork, Vegetables | Tags: asian, carrot, hoisin, lettuce, Pork, water chestnut
I love love love Asian food! A while back, I saw this lettuce wrap recipe from Apples and Oranges and starred it in my GoogleReader, but I never got around to making it. I was looking for something that I could make with ground pork this week, and when I saw this sitting there–all but forgotten–I decided it was time to give it a try. The only changes I made were that I used ground pork and ground ginger, only because I forgot to get fresh ginger at the store. I also added some shredded carrot to the top for color and crunch.
I actually had some chicken fried rice in the freezer, but this made SO much, that we just ate the lettuce wraps by themselves and still had some meat mixture leftover. I ended up sticking the leftovers in the freezer for a quick and easy meal one night in the future.
Filed under: Appetizers
1 28-ounce can whole peeled tomatoes, drained and cut in half
1 jalapeño, seeded and roughly chopped
2 teaspoons garlic powder
1 teaspoon each salt and pepper
Put all ingredients in food processor (all of this fits into my 3-cup Cuisinart). Process on low until salsa is the consistency of a chunky puree.
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I apologize for not having a picture, but I kinda figure salsa doesn’t really warrant one since we eat it straight out of the storage container 🙂
Also, this has become my *go-to* salsa. It’s so easy and comes together very quickly. Feel free to change how many jalapeños you use, but we’re from Texas and one was plenty for us!
One other thing–we have found that Tostitos Bite-Size Gold tortilla chips go the best with this salsa 🙂
Filed under: Appetizers
Here is the Mushroom Pesto that Phillip requested. If you don’t have all of the ingredients, don’t worry.
Mushroom Pesto
Mix all ingredients except olive oil in blender. Gradually add the oil until a paste is formed.
The Yummy Side of Life... 