The Yummy Side of Life…

Asian Lettuce Wraps
September 2, 2009, 7:37 pm
Filed under: Appetizers, Dinner, Pork, Vegetables | Tags: , , , , ,

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.



No-Fail Salsa
April 13, 2008, 9:22 pm
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.


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 🙂

Pesto from MIL
October 28, 2007, 2:54 pm
Filed under: Appetizers
First let me say, you can’t go wrong in making pesto. You need garlic cloves in your blender and then a steady slow stream of olive oil. After that, you can experiment with you favorites like parmesan cheese, basil, sun dried tomatos, spinach, pine nuts, arugala, etc.

Here is the Mushroom Pesto that Phillip requested. If you don’t have all of the ingredients, don’t worry.

Mushroom Pesto

8 oz.mushrooms (button are the cheapest but oysters have the least poisons on them)
1-1/2 c flat leaf parsley
1/2 walnuts
2 garlic cloves
1/2 c olive oil
1/2 c parm cheese

Mix all ingredients except olive oil in blender. Gradually add the oil until a paste is formed.
To make crostinis:
Spread pesto on your bread and toast about 15 minutes in a 375 degree oven.