Perfect Lettuce Wraps
- 1 pound Denmark Foods Arizona Fresh Premium Ground Chicken Breast 97% Lean
- 3 to 5 tablespoons hoisin sauce (gluten-free, if needed)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch (optional)
- 2 teaspoons vegetable oil, divided
- 8 ounces white button or cremini mushrooms, finely chopped
- Optional vegetables: diced onions, diced bell peppers, diced or grated carrots
- 1 (8-ounce) can of water chestnuts, drained and finely chopped
- 3 cloves garlic, minced
- 1 tablespoon peeled and minced fresh ginger
- 1/2 cup thinly sliced scallions divided
- 2 small heads of butter lettuce
- The sauce. Whisk 3 tablespoons of the hoisin sauce, soy sauce, rice vinegar, and sesame oil in a small bowl. To thicken the sauce, whisk in the cornstarch.
- Cooking the Chicken. Add 1 teaspoon of the oil in a large frying pan over medium heat until shimmering. Add the ground chicken and cook until cooked through and no longer pink. (7 to 8 minutes) Transfer the cooked Chicken to a clean bowl and set aside.
- Cooking the vegetables. Add 1 teaspoon of oil to the same pan. Add the mushrooms and any optional vegetables and cook. Stir until tender. (4 to 5 minutes.) Stir in the water, chestnuts, ginger, and garlic. (About 30 seconds)
- Combine cooked Chicken and Vegetables. Place the Chicken back in the pan with the vegetables and 1/2 of the scallions.
- Stir in the sauce. Add the sauce and cook until the sauce is warmed. (about 30 to 60 seconds)
- Serve with the lettuce. Remove all the lettuce leaves and place them on a plate. Serve with your choice of garnishments and remaining scallions. Place the finished chicken mixture into a serving dish. Serve a heaping spoonful of chicken mixture in the middle of a lettuce leaf, top with scallions and your choice of hot sauce or chili flakes. Enjoy while hot.
For a delicious, out of the ordinary burger, try this one… just 3 ingredients!
- 1 lb Arizona Fresh Pork or Beef Chorizo
- 1 ½ lbs ground beef or pork
- ½ cup Panko style breadcrumbs
Mix gently until well combined and form into patties. This burger can be cooked in a bit of oil in cast iron or other heavy pan, or brushed with oil and grilled. For either cooking method be sure to preheat your surface to avoid the meat sticking. Cook on each side for 6-8 minutes or until cooked through to an internal temperature of 160°F, allowing to rest before plating. Serve on a toasted bun.
Topping options include cheese, avocado, onions, sliced tomato, fresh greens, aioli, and roasted green chiles. (or a fried egg!)
Chorizo & Eggs
- 1 pound medium Yukon Gold potatoes
- 1 pound Arizona Fresh chorizo
- 1 large onion, finely chopped
- 2 tablespoons vegetable oil
- 6 large eggs
- Salt and freshly ground pepper
- Flour or corn tortillas
Put potatoes in a saucepan, cover with water, bring to a boil, and cook at medium heat until fork tender (12-18 minutes). Drain, cool, and cut into 1" cubes. Set aside.
Preheat the oven to 375°F.
Heat a heavy, oven-proof skillet on the stovetop (such as cast iron) and add chorizo, breaking into crumbles and cook through, about 5-8 minutes. Add onion and cook until softened, about another 5 minutes. Spoon chorizo mixture into a bowl, wipe the pan, return it to the stovetop and add the oil. Add the potatoes to the hot skillet, turning until crispy and golden brown, then add the chorizo mixture, stirring gently to combine. Using the back of a spoon, make indentations for the eggs, cracking an egg into each well. Move skillet to the oven and bake 12-15 minutes until the whites are set and the yolks are cooked to your preference. Serve with warm tortillas.
(Alternately, you may load a crisp tortilla with the chorizo & potato mixture, and top with a fried egg.)
Serve hot with sliced avocados, crumbled cotija cheese and salsa.