Category Archives: What’s 4 Dinner Solutions

Dinner Menu: Stuffed Burgers and Cajun Sweet Potato Fries

Stuffed Burger Uncut Snap

Thought it was time for some end-of-summer burgers. I make these all the time because they really are easy and a great way to have a cheese burger without losing half the cheese to the grill. And the sweet potato cajun fries are the perfect sweet, spicy combo.  Grill some plums or peaches and dinner is done. Enjoy.

On the board tonight:

  1. Jalapeno-Cheddar Stuffed Burgers
  2. Kaiser Rolls
  3. Cajun Sweet Potato Fries
  4. Raw Vegetable Tray
  5. Plums

Jalapeno-Cheddar Stuffed Burgers

Stuffed Burger Final

Ingredients for each burger:

  • 4 oz ground beef
  • salt, pepper
  • 1/4 to 1/2 tsp crushed garlic (opt)
  • 1 oz sharp cheddar, sliced thin
  • 2 or more slices of pickled jalapenos

Mix salt, pepper and garlic into the ground beef. Form two, 2-oz patties. Place jalapenos on one burger, cheese on the other.

Prep2

Place the two sides together and seal the edges completely. Gently flatten the burger, but be careful because you don’t want the cheese busting out of the center.

Prep1a

The key to grilling or frying these is low and slow. Medium heat seals them and allows the cheese to melt without drying the burger out. I flipped at the 5 minute mark, but depending on the heat, 3-4 minutes may be enough to flip. They’re thin, so the beef cooks quickly, but you want to make sure the cheese melts. I would say minimum 4 minutes per side.

If cheese starts to leak out, flip and flip again as needed. DON’T press down on these burgers while you grill, you’ll have a cheesy mess.

Now the warning. Did I say WARNING? Yes I did. You’ll need to rest these burgers to let the cheese cool a bit. Otherwise you could be biting into a scalding cheese center. You’ve been WARNED.

That’s the basics, now let your imagination run wild. Maybe I should have titled this, How To Stuff A Wild Burger.

Cajun Sweet Potato Fries

  • 3 large sweet potatoes, scrubbed and peeled
  • 1 to 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp sugar
  • 1 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

large bowl or baking dish and baking sheet

Cut potatoes into quarters lengthwise, then cut each quarter into 2 or 3 lengthwise slices. In bowl, toss with remaining ingredients and place in a single layer on baking sheet. Bake at 450° for 15 minutes, turn and bake an additional 10 to 15 minutes, until golden brown outside and tender inside.

Plums

If you grilled the burgers you can also grill the plums. Slice in half, remove the pits and grill over low heat

Shopping List:

  • 1 lb lean ground beef
  • 4 oz shredded cheddar or jalapeno jack
  • sliced jalapenos (I use pickled)
  • 4 green onions
  • 1 tomato
  • 3 large sweet potatoes
  • 4 large Kaiser rolls
  • Favorite raw vegetables
  • Vegetable dip
  • 4 to 8 plums

Also: cumin, Cajun spice, sugar, salt, pepper, olive oil, crushed garlic

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Dinner Menu: Pork Stir Fry and Tangy Lemon Pie

Lemon Pie plates_Snapseed1

When things get hectic, as they can be during the week, stir frying can be the quickest way to get dinner on the table. What I love about stir frying, along with the speed, is the freshness of the vegetables. Done properly, they are crisp and full of flavor. You can substitute chicken breast or tofu for the pork in this recipe if you desire.

And for dessert, a quick and easy lemon pie with a secret ingredient to make it extra tangy.

On the board tonight:

  1. Pork Bowl
  2. Tossed Salad
  3. Tangy Lemon Pie

Pork Bowl

  • 5 ounces rice sticks or noodles
  • 12 ounces boneless lean pork
  • 2 tbsp fish sauce
  • 1 tsp dried lemongrass or 1 tbsp fresh lemon zest
  • 1 ½ tsp toasted sesame oil (or olive oil)
  • ½ to 1 tsp crushed red pepper
  • 1 tsp crushed garlic
  • 3 cups chicken broth
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 to 2 tbsp olive oil
  • 8 green onions
  • ½ ea red and yellow sweet pepper, cut into thin strips
  • 2 to 4 ounces snow peas, washed
  • 1 medium orange, peeled and thinly sliced

3 bowls, wok or large skillet

Prep rice sticks or noodles according to package directions.  Slice pork into thin strips.  In a bowl, combine pork with fish sauce, lemon grass, sesame oil, crushed red pepper and garlic. In a separate bowl, stir together broth, soy sauce and cornstarch, set aside. Heat olive oil in wok over medium heat, cook onions, pepper strips and snow peas for 2 minutes, until vegetables are tender-crisp.  Remove from wok.

Add more oil if necessary and add meat mixture and stir-fry for 2-3 minutes, until pork is no longer pink.  Push to sides of the wok, add soy sauce mixture, bring to a boil, stirring until thickened. Stir in pork and onion mixture. Drain noodles and add to meat mixture, toss until well coated. Add orange slices and serve immediately.

Tangy Lemon Pie

  • 12 oz sweetened condensed milk
  • 4 egg yolks
  • 6 tbsp lemon juice
  • 9 inch graham cracker pie crust (or Lemony Crust, recipe below)
  • 4 oz whipped cream (whip your own or use a pre-made real cream whipped cream)

Combine milk, yolks with mixer or blender until well mixed. Add 6 tbsp lemon juice, mix well. Pour into pie shell. Bake at 250° for 20 minutes. When pie is cool, top with whipped cream and refrigerate. Decorate with lemon slices if you like and serve.

If you have time, I made a perfect crust to go with it that really enhanced the lemon flavor and was a big favorite with everyone.

Lemony Crust

  • 2 cups of crushed lemon sandwich cookies ( I actually used a mix of lemon sandwich cookies and frosted lemon cookies)
  • 1/4 cup butter, melted
  • 9-inch pie plate

It took about 1/2 package of the sandwich cookies and a handful of the lemon frosted cookies to make 2 cups of crumbs.  Combine with butter, mix well and press into and up the sides of a 9-inch pie plate. Bake in a 300 degree oven for 10 minutes and let cool thoroughly before adding pie filling.  Bake as directed above.

Note: You can use bottled lemon juice, but I found the taste was better with freshly squeezed lemon; it takes approx. 2 lemons for 7 tbsp of juice.

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2014 Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition

Thursday Night Menu: Tropical Nights Edition

Had a little trouble deciding what to post tonight. We’ve been pretty busy at work and we are all a bit tired, when I asked the guys what I should post, ordering pizza instead of cooking won out.

I pulled three different menus before I decided on a little taste of Sanibel Island. I like the fresh flavors in this menu and I really enjoy tuna and swordfish.

The Butter Pecan Turtle Bars are as decadent as they sound, and a breeze to make.

On the board tonight:

  1. Fish Tacos
  2. Black Bean Tropical Salad
  3. Butter Pecan Turtle Bars

Fish Tacos

  • 1 large mango, peeled & chopped
  • ½ large tomato, chopped
  • 1 small cucumber, chopped
  • ¼ cup chopped fresh cilantro
  • 3 green onions, chopped
  • 1 jalapeño, chopped
  • 2 tbsp limejuice
  • 8 taco size flour tortillas
  • 1 lb halibut, swordfish or tuna, 1” thick
  • ½ tsp Jamaican jerk seasoning
  • 2 cups shredded lettuce

bowl, foil, platter

Combine mango, tomato, cucumber, cilantro, green onion, jalapeno in bowl. Toss with 1 tbsp limejuice and set aside.  Wrap tortillas in foil and warm in the oven or on the grill (keep away from coals) Drizzle remaining limejuice over fish, sprinkle with jerk and grill or broil for 5 to 9 minutes, until fish flakes easily. Cut fish into chunks, fill each tortilla with 1/8 of the fish, fruit mixture and lettuce. Serves 4

Black Bean Tropical Salad

  • 1 red pepper
  • 1 yellow pepper
  • 1 avocado, cubed*
  • 1 to 2 jalapeños
  • ½ large tomato, chopped
  • ½ head red leaf lettuce, washed
  • 14 oz can black beans, drained

serving bowl

Seed & slice peppers & jalapenos. Add everything to serving bowl and toss with dressing.

*easiest way to slice an avocado is to cut in half, remove pit, cut cubes with a knife, then scoop out.

Dressing:

  • 3 tbsp lemon juice
  • 2 tbsp limejuice
  • ¼ cup light olive oil
  • ¼ tsp crushed garlic

In jar or mixing cup, mix all ingredients together well.

Butter Pecan Turtle Bars

  • 2 cups unbleached flour
  • ¾ cup brown sugar, packed
  • ½ cup butter, softened
  • 1 ½ cups pecan halves

Topping:

  • ½ cup brown sugar, packed
  • 2/3 cup butter
  • 12 oz milk chocolate chips

well oiled 9×13 baking dish, bowl, saucepan

Combine flour, brown sugar and 1/2 cup butter; blend until crumbly. Pat mixture firmly onto bottom of pan. Sprinkle pecan halves over the unbaked crust.

Topping: In small saucepan, combine brown sugar & butter. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly. Drizzle caramel over pecans and crust. Bake at 350° for 18-20 minutes or until caramel layer is bubbly and crust is light brown. Remove from oven and immediately sprinkle with chocolate chips. Spread chips evenly as they melt. Cool completely before cutting.

Shopping List:

  • 1 large mango
  • 1 large tomato
  • 1 small cucumber
  • 1 bunch cilantro
  • 3 green onions
  • 3 jalapeños
  • 8 taco size flour tortillas
  • 1 lb halibut, swordfish or tuna, 1” thick
  • 1 head red lettuce
  • 1 red pepper
  • 1 yellow pepper
  • 1 avocado
  • 14 oz can black beans, drained
  • 2 cups unbleached flour
  • 2 cups brown sugar
  • 2 sticks of butter
  • 1 ½ cups pecan halves
  • 12 oz milk chocolate chips

Also: lemon juice, limejuice, Jamaican jerk seasoning, light olive oil, crushed garlic

Copyright 2014 What’s 4 Dinner Solutions Cookbook: Summer Edition

Dinner Menu: Grilled Rosemary Steak with Grilled Sweet Peppers and Potatoes

Grilled Potatoes and Peppers3

Rounding up a grilling menu for tonight. I love getting one of each of the sweet peppers when they are on sale and using them with the potatoes and onions. I find the red potatoes grill best, but you can also use russets or golds.  The horseradish and rosemary adds a nice flavor to the lean sirloin.

It’s stormy again tonight, for  more days than I can count. Some areas are getting damaging winds and lots of hail, but we’ve been lucky with just thunder, lightening and nice rains. It cools off the night and makes for pleasant sleeping, so I am grateful. Most nights there is still time to sneak in some grilling before it hits hard.

On the board tonight:

  1. Rosemary Steak
  2. Grilled Sweet Peppers and Potatoes
  3. Spinach/Orange Salad w/Balsamic Vinaigrette
  4. Apples

 
But wait, there’s more! Click to read

Dinner Menu: Crepes

Crepes front2

I love crepes and friend of blog, Kirk Spencer just did a posting on them, reminding me that I had a pretty decent recipe, too. Check out his link, he has some nice filling ideas. For this menu, we’re sticking with fruit.

Do the idea of crepes scare you?! They did me until I decided to brave the waters for this recipe.  They are unbelievably easy.  The only difference between this and making pancakes is how you manipulate the pan.  Make sure after you’ve lightly greased the pan and heated it, you remove it from the heat before adding the batter.  Then you need to swirl the batter thinly around the pan and up the sides, until it sets.  Return to the heat to let it cook.  Immediately begin to loosen the top edges with a butter knife, so when it’s time to flip, it’s easy to do.  I found flipping it by hand easiest.  Gently loosen the edges completely and gingerly pick up by the edge and flip it over when the bottom is golden.  You may need to loosen the bottom with a spatula before flipping.  If you’re feeling daring…you can try flipping them.  Just remember, they don’t have to look perfect or be paper thin to work!

It looks like we’re going to have another bumpy, rainy, flash flood warning weekend. No grilling. I’ll have to make do with some Buttered Potato Pie and nice Pan-Seared Strip Steaks. And a reminder, there won’t be a recipe exchange this week, but I’ll find something fun for later in the weekend.  Until then….TaMara

On the board tonight: Kids Night Crepes Dinner

  1. Fruit Crepes
  2. Raw Vegetable tray w/dips
  3. Popcorn

Crepes4a

Fruit Crepes

  • 4 eggs, beaten
  • 2 cups flour
  • 2 cups milk
  • 4 tbsp butter, melted
  • ¼ tsp cinnamon
  • ¼ tsp cinnamon
  • 4 oz sliced strawberries
  • 1 banana, sliced
  • 2 kiwi fruits, peeled and sliced
  • 1 cup granola
  • 1 cup vanilla yogurt
  • powdered sugar

10-inch skillet with sloped sides or a crepe pan

2 bowls, plate, parchment or wax paper

Whisk together eggs, flour, milk, butter, ¼ tsp cinnamon.  Mix well and refrigerate for 15 to 30 minutes while you prepare fruit.

In medium bowl, combine ¼ tsp cinnamon, berries, banana, kiwi, granola and yogurt. Cover and refrigerate

Crepes pan1

Lightly grease skillet and heat over medium heat.  Just before adding batter, remove from heat.  Add ½ cup of batter for each crepe.  Immediately after adding it, swirl pan until batter is spread completely around the pan and up the sides.  Return to heat and cook until golden on the bottom, flip and cook until other side is golden.  About 2 minutes each side, but watch carefully.  Remove to plate.  Repeat for each crepe.  Place parchment paper between crepes.

Crepes pan2a

To assemble, put ¼ fruit mixture in each crepe and roll up.  Top with garnish of powdered sugar. Makes 8 crepes.

Alternately you can prepare them on a griddle, using a ladle to spread the batter around into a 10” circle.

If this still sounds too difficult, you can always purchase pre-made crepes in your produce section, usually by the fresh berries.  Follow package instructions to heat.

 

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Friday Recipe Exchange: Simple Fruit Desserts

DSC_8295 (1600x1060)

JefferyW makes Creme Fraiche

This week cooking was centered on desserts, most by request, so I thought it would make a good theme for tonight’s recipe exchange.

JeffreyW made one of my favorite toppings, Creme Fraiche, pictured above and recipe here.

He also makes quite a few dump cakes, which are easy fruit desserts. A yummy sample are his Cherry Pineapple here and Apple Crunch here.

I have a Blueberry Updside Down Cake in the oven as I write this, and if it turns out tasty and photogenic, I’ll post photos and recipe tomorrow.

Until then, what’s on your plate this weekend? Is it time for grilling yet? Hit the comments and don’t forget to share your favorite fruit desserts. BTW, if you haven’t seen the latest visitor to the shelter Mrs. J volunteers at, he has stolen my heart, check out  Hank.

Tonight’s featured recipe is my annual birthday cake for a friend. Simple to make and very tasty:

Pineapple Upside-Down Cake

Sometimes I substitute crushed pineapple. It needs to be drained well, using a mesh strainer and I usually omit the addition of 1 tbsp pineapple juice because even after draining, there’s usually about that much left in the crushed fruit. You can also substitute blueberries or other fruits to a make a different kind of upside down cake.

  • 8 oz can sliced pineapple, in pineapple juice
  • 3 tbsp butter
  • 1/2 cup brown sugarPineapple Upside-Down Cake

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  • 1/3 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups unbleached flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • stemmed maraschino cherries, stems removed (opt)

8×8 glass baking dish and mixing bowl

Drain pineapple, reserve juice.  Melt 3 tbsp of butter and add to baking dish with brown sugar and 1 tbsp of reserved pineapple juice.  Mix well.  Arrange pineapple slices over sugar and butter mixture.  In bowl, cream shortening and sugar until fluffy.  Add egg and vanilla, beat until fluffy.  Sift together flour, baking powder and salt, add to creamed mixture.  Add enough water to remaining pineapple juice to make 1/2 cup and add to batter, mixing well (it will be lumpy) and then pour over pineapple slices.  Bake in a 350 degree oven for 40-45 minutes, until a toothpick test in the cake center comes out clean.  Cool 5 minutes and then invert on a plate.

Note: in the pretty pictures it always has a maraschino cherry in the center of each pineapple ring. None of us like those, so I never add them. But add to the pineapples before baking if desired.

That’s it for this week. If you missed it, the dinner menu this week was Herbed Fettuccine and Apple SaladSee you next week – TaMara

Dinner Menu: Herbed Fettuccine and Apple Salad

Apple Salad1

I’m still hoping for spring. It is suppose to get up to 80 degrees this weekend, I’ll believe it when I see it. Been busy with work, so not much cooking this week. This menu is quick and easy for those kinds of weeks.

On the board tonight:

  1. Herbed Fettuccini
  2. Apple Salad
  3. Sliced Strawberries w/whipped topping

Herbed Fettuccini

  • 9 oz fresh fettuccine
  • ½ cup chicken broth
  • 5 green onions, thinly sliced
  • 4 oz fresh spinach, torn
  • ¼ cup snipped fresh parsley
  • 2 tsp dried basil
  • salt & pepper to taste
  • 2 oz fresh parmesan, grated or goat cheese (chevre)
  • 3/4 cup milk
  • 2 tbsp butter
  • 1 large tomato, chopped
  • 1/4 cup chopped hazelnuts
  • 6 oz artichokes hearts (opt)

2 large saucepans, large serving bowl

Cook pasta according to pkg. directions. Next bring broth to boiling in second saucepan. Add green onion and spinach. Reduce heat, cook and stir for 2 to 4 minutes or until spinach is slightly wilted. Add parsley, herbs, salt & pepper; mix well. Remove from heat; cover and set aside. Drain cooked pasta and remove to serving dish, cover and keep warm

In saucepan combine cheese, milk, and butter. Cook and stir until cheese is melted. Add pasta; toss to coat. Remove from heat. Add vegetable mixture, hazelnuts, opt artichokes, half of the tomato to the pasta mixture; toss gently to mix, heat until warm through. Transfer back to a serving bowl, garnish with remaining tomato.

Apple Salad

  • 16 oz spring greens, washed
  • 2 Granny Smith apples
  • 2 Fuji (or other sweet red) apples
  • ½ cup raisins
  • 2 oz toasted  slivered almonds
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • salt & pepper to taste
  • 2 oz feta cheese, crumbled

serving bowl

Layer greens in bowl.  Core and cut apples into large chunks.  Layer over greens, add raisins and nuts.  Mix together vinegar, oil, salt & pepper.  Drizzle over salad, toss, then crumble feta over the top.

Note: If you can’t find toasted almonds, heat a skillet, add almonds and stir constantly until they are lightly toasted.

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Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition

Friday Recipe Exchange: Fresh and Light

Jicama Slaw Final A friend called me early last week and said, let’s go away to the hot springs. Well, heck, why not,  I needed a break, so we threw some swim suits in the car and drove down to New Mexico. After a day of soaking we headed to the onsite restaurant where a simple side dish inspired tonight’s featured recipe. A light, easy, flavorful and completely unexpected salad.

But before we get to that I have an assortment of salads for you to choose from:

Frequent contributor, Josh D. shares his recipe for Corn and Black Bean Salad here

A trip to the international market inspired several Unusual Fruit Salads (recipes here)

And just in time for Mother’s Day, a fresh, light Spring Potato Salad (click here)

What are your plans for the weekend? We’re expecting a wet and wild Mother’s Day, so barbecuing and gardening are out. What’s on your menu? Any unusual and unexpected salads in your recipe box?

Tonight’s featured recipe takes what is usually an afterthought in a green salad and makes it the star to delicious results. Jicama becomes a slaw that is crunchy, sweet, tangy and really fresh tasting. I was completely surprised when I saw it on the menu and even more surprised at how good it was. I knew I’d be trying to recreate it the moment I returned home. This is what I came up with:

Jicama Slaw

I used my mandoline slicer to julienne the jicama and the cucumber. You can use the large blade on a box shredder if you don’t have a mandoline.

Dressing:

  • 1 cup plain Greek yogurt
  • 3 tbsp lime juice
  • 2 tbsp cider vinegar
  • 2 tbsp sugar
  • 1 tsp ground cumin
  • salt and freshly ground black pepper to taste
  • Jicama

Salad:

  • 3 cups shredded or julienned jicama (peeled before shredding)
  • 1 English cucumber*, washed and julienned
  • 1 sweet bell pepper, thinly sliced (red, orange or yellow)
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1 tbsp chopped Italian parsley

Combine the yogurt, lime juice, cider vinegar, sugar, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to develop.

Combine the jicama, cucumber, sweet pepper and raisins in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Refrigerate until ready to serve. Just before serving toss with walnuts and parsley.

*I like the flavor of English cucumbers and they are unwaxed so I don’t peel them and they don’t need to be seeded.  Peel and seed waxed cucumbers if substituted.

That’s it for this week. If you missed it, the weekly menu of  Bacon Squash Campanelle and Panna Cotta Parfait is here.  Have a great weekend – TaMara

 

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Pasta Pr0n – Fettuccine with Meatballs

DSC_8267 (1600x1060)

Dinner Menu: Chicken Satay and Spring Rolls

Chicken Satay Snapseed2

I LOVE spring rolls and they are so easy to make. And you can fill them with a variety of items, so use the recipe below as a starting point, but let your imagination run wild. This recipe is simple but full of flavor. It’s quick and you can buy shredded carrots and shredded lettuce to save even more time. When you pound the chicken, it’s easiest if you place the meat between two pieces of plastic wrap, then pound flat. This keeps things neat and avoids tearing the chicken as it gets thinner. This is also a good recipe to experiment with rice varieties.

I have a sudden trip out of town this week, so I don’t think there will be a recipe exchange on Friday unless I find a quiet moment later in the week. But as the weather has begun to warm up, I find my desire to cook returning, so that’s some good news!

On the board tonight:

  1. Thai Chicken Satay
  2. Rice
  3. Thai Spring Rolls
  4. Pineapple rings w/vanilla yogurt

Thai Chicken Satay

I usually make my own simple peanut sauce – peanut butter, soy sauce, lime juice and a touch of hot sauce.

  • 2 boneless breasts
  • 4 boneless thighs (or 2 breasts)
  • 1 tbsp toasted sesame oil
  • 1 tbsp olive oil
  • 1/4 cup soy sauce
  • 2 tbsp. lemon juice
  • 2 tbsp peanut sauce
  • 1 tsp garlic
  • 1/2 tsp. ground ginger
  • 1/4 tsp salt
  • peanut sauce for dipping

bamboo skewers (soaked in water for at least 10 minutes), broiler

Pound chicken flat and combine with remaining ingredients, except dipping sauce, and mix well. Marinate for 30 minutes or overnight.  Remove chicken from marinade and cut into 1-inch strips. Thread onto skewers, one piece per skewers and broil or grill, about 5 minutes, until cooked through, the thinner they’re pounded, the quicker they will cook. Turn once to ensure they are evenly cooked. Serve with extra peanut sauce and rice.

Thai Spring Rolls

  • ¼ tsp crushed garlic
  • 1 tbsp fish sauce (or white wine vinegar)
  • 8 spring roll wrappers
  • 1 ½ cup shredded leaf lettuce
  • ¼ cup chopped cilantro
  • 1 cucumber, peeled and finely chopped
  • 1 medium carrot, shredded

bowl, plate

Mix together fish sauce and garlic. In a bowl of cold water (I actually use a large, deep sided plate), soak 1 wrapper, until limp. Lay out flat on a plate, add 1/8 of each of the ingredients, in order, then drizzle with fish sauce mixture.  Fold ends up and roll like a burrito.  Moisten seam, press close and set seam side down on plate.  Repeat for all wrappers.  Cover with a moist paper towel and refrigerate until ready to serve, with dipping sauce.

Dipping Sauce

Mix together:

  • 1 tablespoon soy sauce
  • 1 tablespoon white wine vinegar (or fish sauce or rice vinegar)
  • 1 tsp sugar
  • ¼ teaspoon ground ginger (or more as desired)

Shopping List:

  • bamboo skewers
  • 2 boneless breasts
  • 4 boneless thighs (or 2 breasts)
  •  toasted sesame oil
  •  peanut sauce
  • 8 spring roll wrappers
  • 1 head leaf lettuce
  • 1 bunch cilantro
  • 1 cucumber
  • 1 medium carrot

Also: soy sauce, white wine vinegar, sugar, ground ginger, fish sauce, garlic, olive oil, lemon juice

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