Asian Lettuce Wraps

Asian Lettuce Wraps from Savoring the Seasons Cookbook

2 t. canola oil                                            1/2 cup thinly sliced green onions
4 cloves garlic, minced                               1/4 cup soy sauce
1 T. minced fresh ginger                             1 t. sesame oil
1 pound ground chicken                             1 lemon, zested and juiced (about 3-4 T.juice)
3 oz. mushrooms,finely chopped                 1/2-1 t. Sriracha or other Asian hot chili sauce
(about 8 small mushrooms)                         (I used Tabasco sauce)
1/2 t. salt
4 cups bagged coleslaw mix or thinly           1/3 cup roughly chopped cilantro
shredded cabbage                                      1-2 heads iceberg lettuce
1(8 ounce) can sliced water chestnuts,
drained, rinsed, and finely minced

1. Heat a very large skillet to medium-high heat on the stove top. When hot, add oil and then garlic and ginger. Saute about 30 seconds, until fragrant, and then add the chicken, mushrooms, and salt. Cook about 5 minutes, stirring often, until chicken is cooked through.

2. Add coleslaw mix or cabbage, water chestnuts, and green onions. Cook about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil ,lemon zest, lemon juice  and hot sauce, to taste.  Remove from heat and stir in cilantro.

3. To serve, carefully remove individual leaves from the head of lettuce. Spoon the chicken mixture into the leaves and serve with sauce.

Dipping / Drizzling Sauce

4 T. soy sauce
4 T. rice vinegar
3 T water
2 t. honey
1-2 t. finely minced fresh ginger

Whisk all ingredients until well combined.

Chicken Parmesan

Chicken Parmesan 

Posted by Kris Bloomer January 2012-July 2013

 Marinara Sauce

1 onion, chopped
3 cloves garlic, minced
3 cans whole tomatoes
olive oil
chopped parsley
chopped basil
1/4 cup red bino
salt and pepper

 In a pot, add 2 tablespoons olive oil. Add the onion and garlic and cook until suayes. Blend tomatoes in blender. Add tomatoes, parsley, basil, and wine. Let simmer for two hours.Chicken ParmagianaChicken Breasts 4
Breadcrumbs      2cups
beaten eggs        3
Mozzarella Chesse 1 lb.
Parmesan Cheese
marinara sauce (see recipe above)

 Cut  in small 3x3 inch thin, flatten the chicken breasts. Dip in beaten eggs and then breadcrumbs. Fry in butter over medium heat until golden brown. Cover with a slice of mozzarella cheese. Pour marinara sauce and sprinkle with Parmesan cheese. Place in over at 350 degree for 30 minutes.

 Put extra sauce on table to dip bread sticks in.

Elcira's Yams

Elcira's Yams
Posted by Kris Bloomer January 2012-June 2013

2 large Yam (peeled and sliced in 1/2 thick slices)

Boil until almost cooked - Place in glass pan

In a sauce pan combine:

1/4 cup butter
1/2 cup sugar
1 1/2 Tbps white vinegar
2 Tbsp conrstarch
Pinch of salt

Cook until thick (It thickens fast)
Pour over yams and bake
If yams are still hot cook 15 minutes at 350.
If yams are cold 30 minutes at 350.

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Chicken Enchiladas

The whole family is happy when this dish is served! 
posted by Cherilyn Bloomer July 2010-June 2013

1 large boneless chicken breast

1 cup chopped onion

1 clove garlic, minced

2 TBL butter

1/4 cup chopped chilies or more to taste (optional)

16 ounces stewed tomatoes OR 2 cups fresh cut-up tomatoes

8 ounces or 1 cup tomato sauce

1/2 cup hot or medium chunky salsa

3 tsp. ground cumin

1/2 tsp. salt

1/2 tsp oregano

1/2 tsp basil 

16 tortillas

2 1/2 cups grate cheddar or monterey cheese 

3/4 cup sour cream

Cut chicken breast into bite-sized chunks or shred. Sauté chicken with onion, garlic and fresh chilies in butter until chicken is tender. Add tomatoes, tomato sauce, salsa, cumin, salt, oregano, and basil to cooked chicken mixture. Bring to boil, reduce heat and simmer covered for 20 minutes. Dip each tortilla in sauce (or very hot water) to soften (optional). Place chicken sauce and 2 tablespoons grated cheese on each tortilla. Roll up and place seam side down in 9x13 inch dish (you can stack on top of each other if you want). Blend sour cream into remaining sauce mixture, pour over tortillas (sour cream is optional). Sprinkle with remaining cheese. Cover and bake at 350 for about 40 minutes.