Ground chicken Larb–the ultimate lettuce cups

One of my favorite Thai meals, besides Crab fried rice, is Larb! It’s light, refreshing, and so flavorful. It literally makes my taste buds do a happy dance with every bite. This recipe is a great way to use any ground meat that you have, but it works especially well, with chicken and pork. If you have never tried Larb before, then your taste buds are in for a real treat!

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Servings 8-10 lettuce cups

1lb of ground chicken
1/2 cup of green onion chopped
1 clove of garlic chopped
1/2-3/4 cup of fresh mint leaves
1/3 cup of chopped red onions
1/4 cup of chopped cilantro
Sea salt to taste
1 cup of shredded cabbage
1/2-1 teaspoon of chili pepper flakes or more if you like
1 head of romaine lettuce, or butter lettuce, leaves removed and cleaned to use as cups

Larb Dressing:
4 Tablespoons of fish sauce( available at any store in the ethnic food isle)
1/3 cup of fresh lime juice
2 cloves of garlic chopped

In a small bowl add the ingredients for the dressing, mix well and set aside.
Season and brown the ground chicken with the red onions and garlic. Once the meat is browned pour out any excess liquid, then add in the green onions, half of the mint, chili pepper flakes, and the dressing. Cook for 1-2 minutes then turn off the heat.

Spoon the meat mixture into the lettuce cups, top with remaining fresh mint, shredded cabbage, cilantro leaves and enjoy!

Parmesan Chicken with Caesar Roasted Romaine

Parmesan chicken is one of my favorite meals. This particular Parmesan chicken recipe is so easy to make, and it’s paired perfectly with roasted romaine. It is like eating a Caesar salad, but kicked up a few notches! This particular Parmesan chicken recipe speaks to my inner lazy girl, because it’s a one pot wonder! You read it right, everything cooks in one pan, and in 20 minutes! It doesn’t get better than that! If you’ve never tried roasted romain, then you’re in for a treat with this recipe. Romaine takes on a rich, warm, and soulful texture when you roast it. Everyone who tries this, always mistakes the romaine for a sturdier green, like a kale, or collard…without the bitterness of course.  Most Parmesan chicken recipes include bread crumbs, this one does not, so it’s gluten free. If you want to add bread crumbs then be my guest, just swap out 1/2 a cup of the cheese with 1/2 cup of either Panko, or bread crumbs. 
Here is what you need
1 lbs of  skinless, boneless chicken (4 breast or 5-6 chicken thighs)
Kosher salt, freshly ground pepper
1/2 cup grated Parmesan
1/2 cup of grated Percorino or Asiago cheese
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley
2 garlic cloves, chopped, divided
2 large hearts of romaine, halved lengthwise
4 anchovy fillets packed in oil, drained, chopped
1 lemon, cut into 8 wedges
Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet.

Combine cheese, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl.

Pat mixture onto breasts.

 Roast chicken until crumbs begin to turn golden, about 10 minutes.

Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken.

 Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes.

Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over. Enjoy! 

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