Lettuce wraps make perfect summer night dinners.
First of all, they’re easy…
Like, wash off some lettuce, quickly cook up some meat, toss in some herbs, and whisk together a basic sauce and you’re done.
Plus, you can do so many different flavor twists.
Mexican, Thai, Indian, etc… they would all be delicious.
This week, I decided to go Thai.
These wraps are bright, fresh, and packed with flavor.
Simply saute some pork and garlic until golden brown, then turn off the heat and toss in some fresh basil, cilantro, mint, onion, and fresh peppers.
Stuff the pork mixture into crisp butter lettuce leaves, and spoon a simple sauce over top, made with lime juice, fish sauce, sugar, and more chiles.
The results are little pockets of deliciousness, packed with tender meat, fresh herbs, spicy chiles, vibrant fresh lime juice, and salty fish sauce.
I really like serving them with a giant bowl of fried rice on the side. Recipe coming soon!
- 1 head butter lettuce
- 4 tablespoons fresh lime juice
- 4 tablespoons fish sauce
- 2 tablespoons sugar
- 2 red serrano or jalapeno peppers, thinly sliced
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 tablespoons olive oil
- 1 pound ground pork
- 10 cloves garlic, thinly sliced
- 1/2 small red onion, cut in half and very thinly sliced
- 1/2 cup torn fresh basil leaves
- 1/2 cup torn fresh cilantro leaves
- 1/4 cup torn fresh mint leaves
Carefully remove the butter lettuce leaves from the head of lettuce, wash with cool water, and set out to dry on a towel.
Next, assemble the dipping sauce: In a small bowl, whisk together the lime juice, fish sauce, sugar, and 1 of the sliced peppers. Season lightly with salt and pepper and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the ground pork and cook, stirring occasionally, until browned (about 10 minutes or so). Add the garlic and cook for a few minutes, until softened and fragrant.Turn off the heat and season with salt and pepper. Stir in the onion, basil, cilantro, mint, and remaining pepper slices.
Serve family style, with the pork mixture, lettuce leaves, and dipping sauce. To assemble, spoon the pork into a lettuce leaf and either dip the wraps into the sauce or spoon over the top before eating.
Spice rubs and chicken were just born for each other.
Especially when grilled or roasted on high heat.
The spices takes on a deliciously smoky accent, and the meat is piping hot and succulently juicy.
(Bonus points if you left the skin on & get to enjoy all that crispy goodness).
You’ve seen me do spice-rub baked chicken breasts, which I love for their ease and simplicity, but a whole bird slathered in rub & roasted on high heat?
That’s a whole new experience.
There are a few keys to deliciously juicy spice-rub chicken.
- The heat has to start out lower. Typically, I blast my roasted chickens on high heat to get that extra crispy golden skin. But when you’ve covered the bird with a spice rub, you’ve got be careful not to burn those spices. Since chickens take awhile to cook, it’s best to start out on low heat while the tender flesh cooks.
- Crank up the heat at the end. Once the bird is almost done, say, after an hour or so in the oven, then you can turn up the heat and let the skin crisp up and brown the spices a little.
- Stuff the cavity with aromatics. Since we aren’t going for the same cracklin skin that an unseasoned bird has, we can stuff that cavity of the bird until it’s overflowing. My favorites are lemon and shallot, which impart a slight onion & citrus flavor to the meat as they cook. I avoid stuffing the cavity on my basic roasted chickens, since the steam from the vegetables can hinder the crisping of the chicken skin, but I’m not worried about that w. my spice rubbed chicken.
- Let it rest after cooking. Once the bird reaches an internal temp of 165 degrees, let it rest out of the oven for a bit before you slice into it. This allows the juices to redistribute throughout the meat, instead of spilling out all over your cutting board.
Once the bird is done, serve it with some delicious sides.
Grilled Zucchini with Mint, Lemon, & Feta, World’s Easiest Garlic Mashed Potatoes, or a Simple Side Salad all go great 🙂
- 3 1/4 lb fryer chicken
- 2 small lemons, quartered
- 1 large shallot, quartered
- olive oil, for seasoning
For the spice rub:
- 1/2 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon ground paprika
- 1 teaspoon mustard seeds
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried rubbed sage
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
Preheat the oven to 375 degrees Fahrenheit.
Mix together all of the spice rub ingredients in a small bowl, and set aside.
Remove the chicken from any packaging it might be in, and discard any of the innards that might be in the cavity. Pat the chicken dry with paper towels, and set on a roasting rack inside of a roasting pan. Drizzle the chicken with olive oil, and rub all over with your hands.
Stuff the cavity of the chicken with the lemon and shallot, then sprinkle the chicken all over with the spice rub. Also use your fingers to separate the chicken skin from the breast area, and rub some of the spice rub under the skin. Use as much or as little of the rub as you want, to taste, probably around 1/4 cup. If you don't use all of the rub, you can reserve the extra for another use, if desired.
Place the roasting pan in the oven, and let the chicken roast for about 1 hour. Increase the heat to 425 degrees Fahrenheit, and roast for another 30 minutes or so, or until the skin is crispy and the chicken reaches an internal temperature of 165 degrees Fahrenheit. If it's not quite there yet after the 90 minutes, continue cooking until it reaches the proper temperature.
When the chicken is done, remove it from the oven and let rest for 10 minutes before carving. Enjoy!
This recipe is one of those easy weeknight side dishes that is inexpensive and super delicious.
It’s just sauteed power greens and mushrooms, seasoned simply with some fresh lemon juice and garlic.
The mushrooms require a little patience, since it’s important to let them cook long enough to get nice and golden and move past the rubbery stage ;), but once the mushrooms are done, the garlic and greens cook up within minutes and you’re ready to serve.
If you’re one of those people who doesn’t enjoy prep-work, then this recipe is for you.
Just pick up a giant 1 lb bag of Earthbound Farm’s Power Greens (they’re prewashed, so you don’t have to worry about that), another pound of pre-sliced mushrooms, and literally all you have to chop for this side dish is a few cloves of garlic.
Can’t get much easier than that.
When it’s ready, you’ll have a giant pot of satisfying greens and mushrooms to go with your main dish.
I served these greens as a side to decadent pasta, but it also goes well with some brown rice and a simple protein, like Classic Roasted Chicken or Seared Pork Chops with Mustard Pan Sauce. Enjoy!
- 1/4 cup extra virgin olive oil
- 1 lb white button mushrooms, sliced
- 6 large cloves garlic, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 lb Earthbound Farms "Power Greens" or other blend of greens (spinach, chard, kale, etc.)
- Juice of 1/2 lemon
- Extra virgin olive oil, for drizzling
- Maldon sea salt, for sprinkling
Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned. (Don't skimp on this step!)
Add the garlic, kosher salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.
Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.
Continue cooking and stirring until the greens are wilted but still bright green.
Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!