Category: Appetizers

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Asian Lettuce Wraps

Asian Lettuce Wraps

Leigh and I have always enjoyed the Asian Lettuce Wraps appetizer when we go to P.F. Chang’s, so why not make them at home too? I got this recipe from our friend, Kelly Dixon. It’s very tasty and easy to make.

Ingredients:

  • 1 small onion, chopped fine
  • 2 tsp. (heaping) minced garlic
  • 1-1/2 – 2 cans of water chestnuts, diced
  • Sesame Oil
  • 1-1/2 Lbs. of ground chicken or turkey
  • 3/4 – 1 Bottle Teriyaki sauce, or homemade teriyaki (see recipe below)
  • Soy sauce to taste
  • 1 head lettuce (Bibb, Butter or Romaine)
  • Sriracha hot chili sauce, garnish to taste
Asian Lettuce Wrap Ingredients

Preparation:

  • Sauté onions and garlic in sesame oil until translucent.
  • Add turkey/chicken and cook until fully cooked. Be sure to mix so that the meat is completely separated. I use a potato masher!
  • Drain all liquid from the pan.
  • Mix in water chestnuts, teriyaki and soy.
  • Cover and simmer for 15-20 minutes, stirring frequently.
  • Serve with lettuce to wrap.
Simmering Lettuce Wrap Filling
Asian Lettuce Wraps – Ready to be Served!

Homemade Teriyaki Sauce Recipe

Ingredients:

  • 1 cup of water
  • 1/4 cup of soy sauce
  • 5 tsp. brown sugar
  • 1 Tbsp. honey, or more to taste
  • 1/2 tsp. ground ginger
  • 1 tsp. minced garlic
  • 2 Tbsp. cornstarch
  • 1/4 cup cold water

Directions:

  • Combine 1 cup of water, soy sauce, brown sugar, honey, ginger and garlic in a sauce pan over medium heat. Cook until heated through, about 2-3 minutes.
  • Mix cornstarch and 1/4 cup cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir until thickened, 5-7 minutes.

I hope that you enjoy this delicious and healthy appetizer!

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Alsatian Bacon & Onion Tarte Flambée

Tarte Flambée is an Alsatian dish, specialty of the Alsace region in France. It is the French version of pizza, and can be served as an appetizer, main dish or even for breakfast. We discovered this tasty dish while eating at the French restaurant Patisserie Amie in Traverse City, MI. We heard about this restaurant and tried it for breakfast while vacationing. If you go, and we highly suggest you do, expect to wait at least 30-45 minutes to be seated. It is definitely worth the wait. I ordered the Tarte Flambée with a sunny-side-up egg and it was so delicious that I have had it every time we go to this restaurant. So, I said to Leigh ‘I can make that.’ I did not have access to Patisserie Amie’s recipe so I set out to recreate this dish at home.


Tarte Flambée

  • Patisserie Amie – Traverse City, MI

  • Tarte Flambée w/ Two Eggs
  • Patisserie Amie – Traverse City, MI

Ingredients

  • 1⁄2 cup crème fraîche
  • 1 cup fromage blanc or cream cheese at room temperature
  • 1⁄8 tsp. nutmeg, freshly grated
  • 1 tsp. kosher salt, plus more to taste
  • Freshly ground white pepper, to taste
  • 8 strips smoked bacon, finely chopped
  • 1 medium white onion, thinly sliced
  • 2 cups flour, plus more for dusting
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 2/3 cup of lukewarm water
  • 1-1/2 tsp. instant yeast
  • 3 tbsp. olive oil
  • 2-4 Eggs, if serving for breakfast

Tarte Flambée Ingredients

Intructions

  • Heat an oven to 500° with a pizza stone positioned on center rack.
  • Mix crème fraîche, fromage blanc, nutmeg, and salt and white pepper in a bowl. Set aside.
  • Whisk yeast and lukewarm water together in a medium bowl until yeast dissolves.
  • Whisk flour, baking powder, and 1 tsp. salt in a bowl; make a well in the center.
  • Whisk oil into the yeast and water and pour into well. Using a fork, stir until a loose dough forms.
  • Turn out onto lightly floured surface; knead dough for 1 minute.
  • Divide dough into 3 pieces. Working with 1 piece of dough at a time, roll into a 12″ circle, and place on a parchment paper—lined baking sheet.
  • Spread 1⁄2 cup cheese mixture over circle, leaving a 1⁄2” border around edge.
  • Sprinkle with a little of the bacon and onions.
  • Transfer dough (on parchment paper) to pizza stone.
  • Bake until lightly browned and crispy, 8–10 minutes. Repeat.
  • Note: This can also be prepared by dividing dough into 9 pieces to make it as individual appetizers.
  • Tarte Dough with Cheese Sauce
  • Tarte Topped with Onions & Bacon
  • Baking on the Pizza Stone
  • Finished, Hot Out of The Oven!


Tarte Flambée is best right out of the oven, buy can easily be reheated later or next morning for breakfast. I hope that you enjoy, Bon Appétit!