Sandwiches/ Wraps Archives - Page 36 of 38 - Garden Seeds and Honey Bees

This is another recipe from our pioneer dinner. We had a fun time and everything turned out great. Hopefully You will try out these recipes.

Ground Chicken Lettuce Wraps

Cook in frying pan, cast iron is best:

Heat frying pan just until hot and then add 2 tablespoons Light Olive Oil and then Ground Chicken, onions and Sea Salt and Pepper.

*1 pound Ground Chicken
*2 medium Onions, minced
*Salt and Pepper to taste

Cook until no longer pink.

Tip: Chop up chicken continuously while the meat cooks you want it very fine no big chunks of chicken. I use a spatula.

Then add the Sauce below and simmer about 15 minutes.

Mix Sauce in Bowl:

*2 Garlic minced or pressed
*1 tablespoon peeled grated fresh Ginger
* 3 tablespoons Lite Soy Sauce
*1 tablespoon Rice Vinegar
*1 tablespoon Sesame Oil
*1 tablespoon Peanut Butter
*1/2 tablespoon Water
*1/2 tablespoon Honey
*2 teaspoons Garlic Chili Sauce
*dash of Pepper

After simmering add:

*1/2 can of 8 ounce Water Chestnuts chopped fine

Serve individually with a Scoop Chicken Mixture on each piece of lettuce.

We used Romaine Lettuce Leaves and live Butter Crunch Lettuce, you can see it in the picture below. We bought the live Butter Crunch Lettuce at Maceys Grocery Store.

We placed the meat on the lettuce and let the guests roll them up.

Recipe adapted from iowagirleats

Enjoy!

Jacque and Lindy

Ciabatta Rolls

You will need to start with a Yeast Starter and let it sit in a ziploc bag over night or start early in the morning and let it sit on counter eight hours or so, use before 15 hours.

Starter:

*1 1/2 cups All Purpose Flour
*1 cup cool Water
*1/16 teaspoon of Instant Yeast

Place the above in a Ziploc Bag and leave on your counter overnight.

In the morning the Starter should look bubbly and then you can start to make the rolls as follows.

Dough:

*Place in mixing bowl the Starter from above and add the following:

*2 teaspoons of Yeast
*3 cups All Purpose Flour
*2 1/4 teaspoon salt
*2 tablespoons of Non-Fat Dry Milk
2/3 cup of lukewarm Water
3 tablespoons Light Olive Oil

In your mixer, mix all the ingredients on medium-speed for about 5- 7 minutes or you can knead by hand for about 7-14 minutes or until dough springs back when pressed.

In a greased bowl place the dough and let dough rise for 1 hour then punch down and let it rise 1 more hour. 2 hours in all.

Divide dough into 12 (2 and 1/4 ounce pieces), then roll out each piece into a round 1/4 inch disks then into balls, bring the round edges of each individual disk up to meet together and form a ball, press up with your thumb where the dough meets together making a smooth top with your dough ball. (I hope this makes sense, if not just form into dough balls) press balls down slightly to make more of a disk shape. Place roll disks on lightly greased baking half sheet or use Silpat and then you don’t need to grease baking sheet.

Let the rolls rise for 2 more hours or until they become puffy. Then poke them with three of your fingers or wooden spoon and then place rolls in the pre-heated oven of 425*F. For 18 to 20 minutes.

Tip: After placing rolls in the oven spray water around in the oven using a spray bottle of water and this will help with roll crispness. (Make sure you have a spray water bottle with water to use only for this purpose.)

Recipe adapted from Kingarthurflour See this recipe if you want more information on how to make these rolls.

Starter

Baked Ciabatta/Rolls

Ciabatta Sandwiches

Grilled Portobello Mushroom Burgers

*3 Portobello Mushrooms, I used 7 small

One hour Marinade

Place the following ingredients in a Ziploc bag.

*1/4 cup Light Olive Oil
*4 tablespoons Balsamic Vinegar
*2 cloves of Garlic
*3 tablespoons chopped Onion

Add this marinade evenly onto the mushrooms, remove as much air from the bag as possible, we used a straw to remove the air out the of the bag. Now, place bag in the fridge for an hour and then grill. We grilled ours on heavy Duty Aluminum Foil on the Grill and grilled them for 5-10 minutes, depending on the size of the mushrooms.

Recipe adapted from allrecipes