A Twist on Our Lettuce Wraps

This recipe was submitted by Monet W. of Chino Hills. For those of you who like minimal prep, and a quick meal, this one hits the spot!

Here’s what you need:

1 head of butter lettuce

1-1 1/2 pounds of ground turkey

8 ounces of Bella mushrooms, finely diced

8 ounce can of sliced water chestnuts, drained and finely diced

3-4 stalks of green onions, sliced

1/4 cup of pine nuts

1/2 tablespoon of olive oil

1/4 cup of original yakitori sauce

additional (we used spicy) yakitori for drizzling

Here’s what you do:

In a large skillet, over medium high heat, brown turkey and reserve. Next, heat olive oil and sauté mushrooms for 2-3 minutes, then add water chestnuts, turkey, and 1/4 cup yakitori sauce. Mix well for 2-3 minutes then add green onions, stir for a minute, add pine nuts and stir all for 1-2 minutes. Remove and serve over butter lettuce. Monet suggested drizzling some spicy yakitori sauce on top of mixture before eating (which we did, and it was good) for an added kick.

Obaachan Sauce Company yakitori sauce

Check out our latest review at Living Overland

Thanks for the great review! Hope to see some of your readers become new fans of the sauce. You can check out the review at

http://www.livingoverland.com/2013/09/review-obaachan-yakitori-sauce.html?m=1

Asian Slaw Recipe

Here is an easy Asian slaw recipe with many interchangeable ingredients. Put some in, take others out, your choice. I’ll even give you two dressings, depending on your mood, or if you have a nut allergy.

What you’ll need for the slaw:

1/2 head of green cabbage, sliced thinly

1/4 head of red cabbage, sliced thinly

2 medium-large carrots, grated (I did this at a 45˚ angle to the grater)

1 cup shelled edamame, cooked and cooled

1/4 cup sliced green onions

3 tablespoons cilantro, roughly chopped, (optional)

peanuts or slivered almonds, (optional)

won ton strips or chow mein noodles, (optional)

What you’ll need for the dressing:

1/4 cup rice vinegar

1/4 cup spicy yakitori sauce

1/4 teaspoon crushed red pepper flakes

2 tablespoons creamy (smooth) peanut butter

What you’ll do:

In a large bowl, combine the first six listed slaw ingredients (or those that you choose to include) and toss until mixed well. Set aside. For a spicy, Thai style, dressing include the peanut butter with the first three (dressing) ingredients, and whisk well, it was very tasty! For those with a nut allergy, combine the first two ingredients, then add two tablespoons of honey and two tablespoons of lime juice for a sweeter, more citrusy, type dressing. Before serving, add the peanuts, almonds, and won tons or chow mein noodles to your salad and drizzle as much dressing as desired. We added the dressing directly to the individual servings, not the entire mixture. This keeps everything from getting soggy and you can make each serving to taste. If you are making this for a large group and premixing, you should double the dressing quantity and add to desired taste.  Note; the peanuts went well with the spicy Thai style and the slivered almonds went well with the honey/citrus. Also, we chose to add grilled chicken tenderloins on top of our salads. Enjoy!

AsianSlawThai AsianSlawChicken