Tag Archives: food network

Turkey Lettuce Wraps and Cold Rice Salad

29 May

This dish is one of my husband and my favorites.  When we’re out at P.F. Chang’s, we both love the Chicken Lettuce Wraps, so when I came across this recipe from Melissa D’Arabian, I knew it was something I had to try.  If you’re not familiar with Melissa, she has a great show on Food Network called Ten Dollar Dinners with Melissa D’Arabian.  Her promise is… “4 people, ten bucks, infinite possibilities”.  I’m a huge fan of Melissa’s and many of the meals I cook at home come courtesy of her on-air kitchen.  If you’ve never seen her show or cooked her recipes, this one will make you a fan for sure.

Start with the Cold Rice Salad since it’s best served chilled.

Turkey Lettuce Wraps and Cold Rice Salad



Cold Rice Salad


1 ½ cups long grain white rice, rinsed


2 cups +/- peas, blanched

1 red bell pepper, chopped


Place the rice in a pot or rice cooker with 3 cups water and a pinch of salt.  Cook as you normally would.  Once done, spread the rice out on a sheet tray and let it cool completely.  Next, combine the rice, peas and red bell pepper.  Toss gently




3 Tbl rice wine vinegar

8 Tbl vegetable oil

2 tsp toasted sesame oil

Salt & Pepper to taste


In a small bowl add the rice wine vinegar, a small pinch of salt and fresh ground pepper.  Mix together and slowly drizzle in the vegetable oil and then the sesame oil.

Pour the dressing over the rice mix until thinly coated.  Taste and re-season if necessary.  Put in fridge until ready to serve.

Turkey Lettuce Wraps

Prep Time: 10 minutes

Cook Time: 15 minutes



12 oz ground turkey

2 tsp vegetable oil

8 oz white mushrooms, chopped

2 cloves garlic, minced

1 (16 oz) can water chestnuts, chopped

¼ cup soy sauce

1 Tbl brown sugar

1 Tbl rice wine vinegar

Iceberg lettuce


Brown the turkey in the oil in a large skillet over medium-high heat until no longer pink.  Add the mushrooms, garlic and water chestnuts and cook until the mushrooms soften.  In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute.  Remove from heat.


Drizzling Sauce for Wraps


3 Tbl soy sauce

2 Tbl rice wine vinegar

1 Tbl honey

1 Tbl Dijon or other spicy mustard

1 Tbl Sriracha sauce

½ tsp sesame oil

½ cup water


In a small bowl, whisk together all ingredients

Seared Ahi Tuna Salad

5 May

It’s fair to say my husband and I order a Seared Ahi Tuna salad appetizer every time we see it on a menu.  Over the years we’ve had some really good ones and some fantastic ones.  Never did I think I’d be able to make one in my own kitchen and then was lucky enough to come across a recipe that with a few simple adjustments to accommodate our tastes, I must admit it couldn’t have been easier.  Or tastier.

2 (6 oz) Ahi tuna steaks

4 tsp five-spice powder, available on spice aisle

2 tsp grill seasoning (such as Montreal Steak seasoning, or substitute salt and coarse pepper)

Cooking spray or vegetable oil (for brushing the grill pan)

10 oz (half a bag) mixed pre-washed baby salad greens

4 radishes, sliced

½ European cucumber, thinly sliced (regular cucumber works also)

1 tsp wasabi paste

2 Tbl rice vinegar

2 Tbl soy sauce (I always use low sodium in my kitchen, but it’s up to you)

6 Tbl olive oil (virgin, extra virgin, your choice)

Salt and freshly ground black pepper

Directions: Coat your steaks with a combination of five-spice powder and grill seasoning or salt and pepper.  Heat a grill pan or griddle over high heat.  Spray grill surface or wipe with a thin layer of oil.  Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side.  Remove tuna from heat.

Combine greens, radishes and cucumber in a bowl.  In a smaller bowl, whisk wasabi, vinegar and soy sauce.  Whisk in oil to combine dressing.  Drizzle dressing over your salad and toss to coat evenly.  Separate salad onto two plates.  Slice tuna on an angle and arrange on the salads.

This recipe is really easy to do and is simply delicious!  Each time I see tuna steaks on sale at the fish counter, I know what we’re having for dinner.

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