Grilled Lemon Grass Chicken Thighs

 

• This recipe was from Bon Appetit magazine. It was super yummy.

Suggestions: Mix 1/2 cup Fish Sauce w/ 1/2 cup soy sauce

• 
  

• Total Time

  • 40 minutes

  • Yield

  • 6 servings

  Ingredients

  4

  lemongrass stalks, bottom third only, tough outer layers removed, cut into 1" pieces

  4

  garlic cloves

  ⅔

  cup distilled white vinegar

  ⅓

  cup fish sauce (such as Red Boat)

  1–2

  serrano chiles

  2

  lb. skinless, boneless chicken thighs

  1

  Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

  Vegetable oil (for grill)

  Zest and juice of 2 large limes

  1

  Tbsp. plus 1 tsp. (or more) sugar

  1

  mini seedless cucumber, cut into matchsticks

  ½

  bunch cilantro, tough stems removed, coarsely chopped

  Cooked rice noodles, steamed rice, or grilled bread (for serving; optional)

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  Preparation

  • Step 1

  • Blend 4 lemongrass stalks, bottom third only, tough outer layers removed, cut into 1" pieces, 4 garlic cloves, ⅔ cup distilled white vinegar, ⅓ cup fish sauce, and 1–2 serrano chiles, depending on their spiciness and your heat preference, in a blender until a fine purée forms, about 1 minute. Strain lemongrass purée through a fine-mesh sieve into a large bowl. Transfer ¼ cup to a small bowl and set aside (this will be used as the base for making the dressing later).

  • Step 2

  • Add 2 lb. skinless, boneless chicken thighs and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt to lemongrass purée in large bowl and massage until salt is dissolved. Cover and let chicken sit at least 20 minutes and up to 12 hours (chill if marinating longer than 30 minutes; no need to bring to room temperature before grilling).

  • Step 3

  • Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Remove chicken thighs from marinade and grill over direct heat, moving to indirect heat as needed if browning too quickly, and turn halfway through, until grill marks appear and chicken is browned on both sides and cooked through, 8–12 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let sit 10 minutes.

  • Step 4

  • Arrange chicken thighs on a platter. Whisk zest and juice of 2 large limes and 1 Tbsp. plus 1 tsp. sugar into reserved lemongrass purée. Taste dressing and add more sugar if needed. Pour over chicken and scatter 1 mini seedless cucumber, cut into matchsticks, and ½ bunch cilantro, tough stems removed, coarsely chopped, on top. Serve with cooked rice noodles, steamed rice, or grilled bread if desired.

  
  

Kielbasa Crockpot Soup

 

Crock Pot Kielbasa Soup Recipe

Arlene Mobley - Flour On My Face

Ingredients   Serves 12

• ▢2 lb smoked kielbasa sausage (cut into rounds)
• ▢2 lb potatoes (peeled, rinsed and diced)
• ▢2 large carrot (peeled, rinsed and sliced)
• ▢2 small onion (diced) or 6 Tablespoons dried 
• ▢6 cloves garlic (minced)
• ▢30 oz can cannellini beans (drained and rinsed)
• ▢29 oz can diced tomatoes
• 4 large bay leaves
• ▢2 teaspoon salt
• ▢2 teaspoon ground black pepper
• ▢6 cups chicken broth

• Instructions 

  • Slice the kielbasa sausage and put it into the crock pot.
  • Peel and cube the potatoes and slice the carrot before adding them to the crock pot.
  • Chop the onion and mince the garlic then add to the crock pot.
  • Add the remaining soup ingredients into a 6 or 7-quart crock pot.
  • Place the lid on and cook for 4 hours on high or 6 to 8 hours on low.

Shrimp Lettuce Wraps

 

 Shrimp Lettuce Wraps

By Ana Frias

A delicious recipe for High Protein Shrimp Lettuce Wraps. So easy to make and ready in about 20 minutes. Say goodbye to take-out!

5 from 4 votes

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Prep Time: 10minutes mins

Cook: 10minutes mins

Total Time: 20minutes mins

 

Serves: 6 serving

 

Author: Ana Frias

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Ingredients 

• ▢3 head butter lettuce or romaine lettuce hearts
• ▢1 1/2 cups low-sodium chicken broth
• ▢6 Tablespoon hoisin sauce (This has soy, so I'll do 9T of soy free soy sauce)
• ▢3 Tablespoon low-sodium soy sauce
• ▢6 teaspoon  rice vinegar
• ▢1 1/2 teaspoon Asian sesame oil
• ▢9 teaspoons chili garlic sauce
• ▢3 Tablespoon cornstarch
• ▢6 Tablespoon canola  - divided
• ▢1/2 cupcashews- coarsely chopped (I will eliminate due to a nut allergy in the family)
• ▢36 oz raw shrimp - deveined & cut into small cubes
• ▢6 large garlic clove - minced
• ▢2 large red bell pepper - seeded and diced
• ▢9 green onions, the white and green parts - sliced
• ▢6 Tablespoons chopped cilantro
• ▢3 carrot - shredded or cut into thin strips.

Instructions

• Divide the lettuce into leaves and set aside.
• Make the sauce: In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
• In a medium skillet, heat ½ tablespoon canola or avocado oil over medium-high heat until almost smoking.
• Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
• In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
• Add the garlic, bell pepper, green onions, and carrots. Stir fry until tender-crisp, about 2 minutes.
• Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is throughly cooked. About 3 minutes.
• Spoon the shrimp mixture evenly onto lettuce leaves.