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Grilled Cheese Sandwich with Sauteed Mushrooms
Grilled Cheese Sandwich with Sauteed Mushrooms
Melt 2 tablespoons butter and olive oil in large skillet over medium-high heat. Add shallots and brown sugar and cook, stirring, until softened and beginning to brown, about 5 minutes. Add mushrooms and thyme and cook, stirring, until mushrooms are browned, about 7 minutes. Stir in sherry vinegar and cook an additional 1 minute. Season to taste with salt and pepper. Transfer mushroom mixture to plate and wipe out skillet. Spread 1 side of each slice of bread with remaining 4 tablespoons butter and flip bread slices over. Distribute cheese evenly over 8 slices bread. Divide mushroom mixture among 4 slices of cheese-topped bread, then, top with remaining 4 slices and press down gently with hands. (Butter should be on exterior of sandwiches). Cook sandwiches in 2 batches over medium heat until crisp and golden on both sides, pressing down with spatula, about 4 minutes per side. Transfer sandwiches to cutting board and let rest 3 minutes. Cut on the diagonal and serve immediately.
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Mexican Turkey Lettuce Wraps
Mexican Turkey Lettuce Wraps
In a large skillet heat the olive oil over medium high heat. Add the onion, garlic and red pepper and sauté for 4-5 minutes. Add the ground turkey and cook until browned, about 4-5 minutes {make sure you crumble it as it cooks}. Stir in the black beans, cumin, paprika, cayenne pepper and chili powder and continue to cook for 3-4 more minutes. Remove from the heat and stir in the fresh chopped cilantro and chopped green onions and add salt and pepper to taste. Place a couple of spoonfuls of the turkey mixture into the center of the lettuce leaf. Garnish with salsa, cheese and sour cream or any garnishes you like. Enjoy!
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Boston Lettuce Asian Chicken Wraps
Boston Lettuce Asian Chicken Wraps
Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink. Meanwhile, in a microwave safe bowl, combine gluten-free Tamari or soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.
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