Monday, June 27, 2022

Vanilla Mint Iced Coffee

Vanilla mint iced coffee in a glad with ice and mint sprigs.

This post contains referral links for products we love. Pinch of Yum earns a small commission on these links at no cost to you, and the links will always be marked with an asterisk. We ♡ honesty!

Do you want to caffeinate your summer mornings (ok fine, and also maybe your afternoons) in the very best way? Of course you do. And we really can’t think of a better suggestion than this creamy, subtly sweet, vanilla mint iced coffee. It’s smooth and lush thanks to the cold brew start and oat milk finish, with SUCH a special blend of flavor from bright, fresh mint, and a gently split whole vanilla bean.

And you are going to be so very excited that you have more of that homemade vanilla mint simple syrup just hanging out in your fridge now so you can be your own little fancy-drink barista any old day of the week.

In This Post: Everything You Need To Make This Iced Coffee

First, Let’s Make Some Cold Brew

We like to start this one with a cold brew rather than just a cooled-down strong cup of regular coffee (although that certainly work too in a pinch!). It takes a little more time and has a teeny bit more caffeine (wheeee!) than regular but it is absolutely worth it!

Cold brew also tends to be more smooth and a little less acidic because it is steeped in cold water rather than brewed hot. It can sometimes taste a little sweeter, depending on the beans you’re working with.

For a full rundown of all things cold brew, check out this post!

But real quick, here’s the general how-to:

  1. Grind your coffee beans to the coarsest setting. This is the grinder* we love.
  2. Combine your grounds and water in a large mason jar (or cold press maker* if you’re fancy), making sure your grounds are fully saturated.
  3. Steep on the counter or in the fridge for about 18 hours. That’s the sweet spot!
  4. Strain. If you’re doing the jar method, put some cheesecloth over a fine-mesh strainer and strain the coffee into a clean jar.

Use what you need for this creamy iced dreamboat and then store the rest of that cold brew in your fridge for up to a week. (But again, you’re a barista now so make sure to slap a “THIS IS FOR MY BUSINESS” label on it in the fridge so no one else drinks it and ruins the rest of your days.)

Vanilla mint syrup mixed together in a jar.

The Low-Down On Vanilla Bean

Could you use vanilla extract here? For sure. But the true intensity and pureness of flavor that you get from using a whole vanilla bean is honestly unmatched. The absolutely intoxicating scent, the little bean flecks swirling around in your cup, ugh…just so good.

If you’re going to use a whole bean, and again, we really hope you do, you’ll simply cut the pod carefully down the side and then scrape out all those perfect little vanilla seeds with the tip of your knife and add them to the sauce pan along with the pod itself. Easy peasy!

You can find vanilla beans at most grocery stores but you can also scoop some up on Amazon here.*

Syrup Variations To Live Your Best Barista/Bartender Life

You should absolutely try this warm vanilla and fresh bright mint syrup combo in your iced coffee, but now that you’re flavor syrup pro, you have some options!

You could start by:

  • Leaving out the vanilla for a plain mint syrup that could be used for other summer drinks, like a mojito, mule or minty lemonade. Get some lime and ginger involved with some of those and now you’re in business. Oh oh! You’ll also have it on hand to make this delicious cozy peppermint mocha come fall/winter! Yesssss.
  • Leaving out the mint and going straight and superb vanilla syrup! You could also splash that into other lovelies like maybe this oatmilk honey latte. Or you could start other flavor combos with it like adding in some lavender* for something special?

It keeps well in the fridge, so you can really get your syrup game going and then just keep jazzing up your drinks a couple tablespoons at a time!

Measuring cup pouring oat milk into a glass of iced coffee.

Oat Milk: To Make Or Buy?

Oat milks is a definite go-to when it comes to plant-based milks for us. It’s thicker, super creamy, the flavor is really mild and the general oat-iness is just so delicious. ALDI Friendly Farms brand oat milk is pretty top notch in terms of creamy richness, but Oatly, Chobani and Forager are also great!

If you are really looking to win some medals, you could also MAKE YOUR OWN oat milk and for that we bow down to you. Actually, it’s much easier and quicker to make than other nut milks. Here’s a great how-to post if you’re looking to make your own!

Vanilla mint iced coffee in two glasses, one with a metal straw.

Your Iced Coffee Starter Pack

We’ve talked about you having your own personal little coffee shop in your kitchen, so here’s a fun list to get you ready to get your iced brew on this summer:

  • a large mason jar with a lid and some cheese cloth for straining (that’s how we make our cold brew!)
  • or a cold brew coffee maker* if you want a fancier setup
  • some vanilla beans* from Amazon
  • a syrup dispenser like this one* so you can really feel official
  • maybe some cutie little glass iced coffee tumblers like these* for serving?

Look at you, you at-home barista!

Favorite Products For Iced Coffee

Perfect Pairings For Iced Coffee

Now that your bevvie is in hand, let’s get you a snacker, shall we? ‘Tis summer after all and you deserve it!

You’re obviously not going to go wrong with a slice of lush lemon poppyseed bread or the truly tears-worthy pistachio loaf.

Do you want some of the most delicious blueberry pancakes or springy blueberry lemon bread with it, or hello, can we get a breakfast crunchwrap in here? Go ultimate breakfast sandwich or go home!

Except that you already are home. Making your own creamy, sweet, perfect iced coffees like a dang barista-champion.

Vanilla Mint Iced Coffee: Frequently Asked Questions

Can I use vanilla extract instead of vanilla bean?

Yep! Just add a tiny bit of vanilla extract to each individual iced coffee, or use a vanilla-flavored milk like vanilla almond milk. I’ve also used just half of the vanilla bean in one batch so you can get twice the amount of usage from your expensive vanilla beans.

Can I make this as hot coffee instead of iced coffee?

Sure! You could make this a hot vanilla mint latte. You can check out our Oatmilk Honey Latte if you want the low-down on making a latte at home!

What’s the difference between iced coffee and cold brew coffee?

Method-wise, cold brew coffee is brewed for about 18 hours with cold water, while iced coffee starts with hot coffee that is then poured over ice to be cooled. Cold brew is often more concetrated since it’s not cooled with ice, which adds water.

Flavor-wise, cold brew is often smoother and stronger than iced coffee.

Print
A picture of Vanilla Mint Iced Coffee

Vanilla Mint Iced Coffee

  • Author: Lindsay
  • Total Time: 20 minutes
  • Yield: enough simple syrup for about 8 iced coffees
Print Recipe

Description

Creamy, subtly sweet, Vanilla Mint Iced Coffee on repeat! Smooth and lush thanks to the cold brew and oat milk, with a special blend of flavor from bright, fresh mint, and a gently split whole vanilla bean. 

Ingredients

Units

Mint Syrup:

  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • fresh mint (about 1/4 to 1/2 cup mint leaves, or one .75 ounce package)
  • vanilla bean (optional – see notes)

My Ideal Vanilla Mint Iced Coffee:

  • 1/2 cup strong cold brew
  • 1 cup oatmilk, or milk of choice
  • 2–3 tablespoons mint syrup
  • a couple of ice cubes

Instructions

  1. Simple Syrup: Add the water, sugar, and mint to a small saucepan and bring to a low simmer for about 15-20 minutes, until the sugar has dissolved and the syrup tastes like mint. If using the vanilla bean, split it down the middle and scrape out the seeds; add both the seeds and pod to the saucepan for simmering. Store the simple syrup in the fridge – you can even leave the mint leaves and/or vanilla bean in the jar to concentrate the flavor further. (I usually pull out the mint after a day or two.) 
  2. Iced Coffee: To make the iced coffees, just pour the cold brew, milk of choice, and as much simple syrup as you want into a glass with ice cubes.

Equipment

The equipment section may contain affiliate links to products we know and love.

Notes

As an alternative to using a vanilla bean in the simple syrup, just add a tiny bit of vanilla extract to each individual iced coffee, or use a vanilla flavored milk like vanilla almond milk. I’ve also used just half of the vanilla bean in one batch so you can get twice the amount of usage from your expensive vanilla beans. 🙂

This syrup also makes for a delicious hot coffee – I like to brew strong coffee, load up with half and half or heavy cream to make it nice and rich, and then add a couple tablespoons of syrup. It’s a bit more coffee-forward and it’s more of a slow sipper and less of a straw drinker, like the iced coffee, but perfect for colder or rainy mornings.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Drinks
  • Method: Stovetop
  • Cuisine: American

Keywords: ice coffee, mint iced coffee, vanilla mint iced coffee, cold brew

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! ðŸŒŸ

Recipe Card powered by Tasty Recipes logo

Other A+ Coffee Drink Recipes

The post Vanilla Mint Iced Coffee appeared first on Pinch of Yum.



from Pinch of Yum https://ift.tt/JHZWnvB
Posted by at No comments:
Labels: ,

Monday, June 20, 2022

Smash Burgers with House Sauce

Two hands holding a smash burger.

This post contains referral links for products we love. Pinch of Yum earns a small commission on these links at no cost to you, and the links will always be marked with an asterisk. We ♡ honesty!

Oh, the smash burger. The deeply crisped, craggy, juicy, squashed patty. The drip-melt of the cheese. The pile of your burger essentials like bright sweet tomato, ruffly lettuce, fried onions if you are a star. The buttery toast of the brioche bun. The dreamy zip of the secret sauce.

Are you drooling? Crying? Screaming? Some combination of all three? Welp, us too. So, don your aprons for this one, folks (you’ll need it). This is an absolute burger game-changer.

In This Post: Everything You Need To Make Smash Burgers

So… What’s a Smash Burger?

If you’ve never ventured into a Shake Shack or SmashBurger or any of your local non-chain faves (Bebe Zito if you’re in Minneapolis, YUM!), then it’s possible we’re saying “smash burger” and you’re all, “whaaa?”

But it’s exactly as described. It starts with a ball, not a patty, of very cold beef, and then it is, well, quite literally smashed on a very hot griddle and quick-seared to a stunning crisp in its own fats, making a perfectly thin little irregular disk that is still juicy and full of unbelievable flavor. It is most definitely not the super thick, dare we say, kinda dull dad-burgers that taste…just a little too…burger-y? You know? Certainly a time and a place for that on your grill, but this is not that time.

Smash burger with a bite taken out of it.

There is something just so special about these. The history of this smashed burger method is a little wrinkly. Most credit the midwest-founded Steak n’ Shake which gave inspiration to the infamous NYC-founded Shake Shack. Other internet clicks mention a little burger shop in Kentucky called Dairy Cheer where it’s said they discovered that smashing the meat with a bean can made for the best-tasting burger around.

Regardless of whoever gave us this absolute meat-icon method, we thank you forever and ever.

Let’s Talk About Sauce (And Other Magic)

Ingredients in a bowl for the house sauce.

What smash burger would be complete without a secret sauce? Luckily for you, we have absolutely no desire to keep it secret because we, like, reallyreallyreally want you to make it and absolutely not skip it because, my oh my, is it a zippy swath of magic on these burgs. Please! Take the extra step to make it! It’s the stuff of love letters.

For your house sauce:

  • mayo
  • ketchup
  • horseradish (✨grabbing a little jar of this is SUCH a worthwhile investment!✨)
  • Worcestershire
  • sriracha
  • paprika
  • shallot or garlic, minced or grated  
House sauce whisked up in a bowl.

The other sauce to note that makes this particular recipe sing is the sneaky little mixture you put INTO your burger meat for an extra fun flavor-party. The type of beef you use will also be important. You need to choose a blend that has some fat in it or you won’t get that signature crisp. An 80/20 blend is a pretty ideal place to start.

Beyond that, you’ll need:

  • melted butter
  • Worcestershire
  • fish sauce
  • smoked paprika

This idea of adding this smoky umami flavorwave into the meat itself came from Carnal Dish and we absolutely do not regret one single drip of just general extra-ness that it provides. YOU WILL NOT EITHER. Smash burgers are already magic, but this becomes a real magic-plus situation.

All About The Toppings

Sometimes, with the aforementioned dad-burgers, you tend to pile a million toppings on because they need those extra flavor boosts. Here, the burger itself tastes so ding dang buttery crisp good that you might want to consider keeping things relatively simple.

You’ll definitely want to melt some cheese on there, and you can’t beat a slice of really good – like from the deli – American cheese. Superior melty gooeyness. But if you’re mad about it, you could sub your fave cheese.

You’ll want a perfectly squishy brioche bun. Buttered and toasted, only on the inside. Trust.

We already spent some time pleading with you not to skip the house sauce. Just, please don’t.

Beyond that, some thinly sliced red onion, a juicy tomato, maybe a ruffle of lettuce. You’re there. It’s perfect. Dig in.

Tools To Make It Happen

First, and foremost, a smash burger can definitely be a bit of a splatter platter so, you’ll want to have an apron ready and leave your vent on. And because the really thin, irregular-edged smash is v v important, there are a few tools that can help out.

We loved the Lodge cast iron griddle* and cast iron press* for this job. The griddle is great for other things like pancakes, french toast, grilled cheese parties and more, but it’s going to be hard to not just be making smash burgers on it all day every day.

Second best: if you don’t have your hands on a press, a big flat spatula will of course work. Sometimes it helps to put a little piece of parchment paper on the burger before smashing to avoid any sticking. You can also use the handle of a second spatula/wooden spoon in the center of your spatula to really help press down for maximum smash.

What We Use To Make Smash Burgers

Metal spatula smashing a burger in a pan.

And if you’re like, “MUST HAVE SMASH BURGERS EVERY DAY, but the heck with this indoors thing!” Maybe an outdoor flat top grill like this one* is on your wish list?

No better time than this summer to become the absolute envy of the neighborhood with one of those out back, right?! Imagine.

Happy smashing, friends.

Two hands holding a smash burger.

Smash Burgers: Frequently Asked Questions

What if I want to make these outdoors? Because, well, summer!

While we typically make these inside on the stove using this griddle*, you could also use the griddle out on the grill. OR if you want to really invest in the al fresco vibes, you could get this flat top grill*.

Are Smash Burgers really worth the hype?

If you’re wondering “are they really that good?” we can confidently say that YES, they are. What makes them so good: the sauce mixed into the meat for a flavor explosion, and the texture of the patties themselves – crispy-edged but still incredibly juicy and flavorful.

How do you keep the burgers from sticking when you smash them?

The secret is in the parchment paper! Don’t skip that step. Cut a small piece of parchment and use that between the meat and the press/spatula – this will keep the patties from sticking.

How can I make these for a crowd?

These are pretty simple to scale up recipe-wise! And for cooking a large number of patties, you’ll either have to do them in batches and keep them warm in the oven, or invest in something like the flat top grill linked above to make a large batch at once.

Print
A picture of Smash Burgers with House Sauce

Smash Burgers with House Sauce

  • Author: Lindsay
  • Total Time: 35 minutes
  • Yield: 4 burger patties
Print Recipe

Description

The famous Smash Burger! Deeply crisped, craggy, juicy, squashed patties covered with melty cheese, piled on a buttery bun, and topped with a dreamy zip of secret sauce. 

Ingredients

Smash Burger Sauce (for mixing with the ground beef)

  • 4 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • a couple swishes of fish sauce (about 1 teaspoon)
  • 1 teaspoon smoked paprika

Burger Essentials and Toppings

  • 1 lb. ground beef (80/20 is ideal)
  • Brioche buns
  • American cheese (the good kind from the deli)
  • House Sauce (see notes for recipe – do not skip! this stuff is magical)
  • Other toppings you might like: diced or sliced onions (sautéed for an extra level up), lettuce, tomato, or pickles

Instructions

  1. Mix the smash burger sauce in a small bowl. In a larger bowl, place the ground beef and pour the sauce over. Mix with your hands to get it well-distributed through the meat. Form into 4 balls. Place the balls in the fridge for 15-20-30 minutes while you prep everything else. You can even pop it in the freezer for a few minutes – you just want them to be pretty cold so the butter mixture doesn’t immediately melt out everywhere once you start cooking them.
  2. Butter the buns and toast them on your skillet or griddle until golden.
  3. Prep the toppings and house sauce (see notes).
  4. Cut a small piece of parchment paper that you’ll use on top of the burgers to prevent sticking.
  5. Heat a cast iron skillet or flat griddle until it’s very hot; place a few of the burgers on the hot surface and let them sit and sizzle for about 20 seconds. 
  6. Place the parchment paper on top of each burger and then, using a heavy, flat tool, press the burgers down as flat as you can get them in one swift motion. They’ll be super sizzly and splattery, but they should make a nice, round, thin smash burger shape on the griddle. (The ideal tool for this is a cast iron grill press, but a flat spatula can work in a pinch). Cook for a few minutes and then flip and top with cheese right away. Leave them undisturbed for another 1-2 minutes to melt the cheese and get a max amount of flavorful browning on the back side.
  7. Assemble your burgers! Mine is always a toasted brioche buns, mega flavorful smash burger patty (or 2), cheese, crispy lettuce, and a thick smear of that house sauce. Happy, happy summer.

Equipment

The equipment section may contain affiliate links to products we know and love.

Notes

House Sauce: Mix 1/2 cup mayo, 2 tablespoons ketchup, 1 teaspoon horseradish, 1 teaspoon Worcestershire, a quick squeeze of sriracha, 1/2 teaspoon paprika, half of a shallot, minced or grated (or sub a clove of grated garlic). Season with salt to taste. NEXT LEVEL.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! ðŸŒŸ

Recipe Card powered by Tasty Recipes logo

Other Delicious Burger Recipes

The post Smash Burgers with House Sauce appeared first on Pinch of Yum.



from Pinch of Yum https://ift.tt/sz0VLOy
Posted by at No comments:
Labels: ,

Monday, June 13, 2022

Chicken Lettuce Wraps with Lime Drench

Chicken lettuce wraps on a plate with a lime drench sauce poured over the top

It’s that time again, friends, where we forego all utensils and just stuff lettuce wraps with mountains of crumbled-crisp ground chicken, fluffy quinoa, and/or rice for added satisfaction, and some other garlicky gingery sauteed veggies into crisp butter lettuce leaves and have at it with our hands.

Then we absolutely d-r-e-n-c-h these wraps with a flavor-packed sweet/punchy/limey sauce, maybe a thwap of spicy mayo, and make A REAL NIGHT OF IT.

In This Post: Everything You Need To Know

Ingredients for chicken lettuce wraps and lime drench sauce in bowls

What Goes In These Chicken Lettuce Wraps

Heads up! This section contains referral links for products we love. Pinch of Yum earns a small commission on these links at no cost to you.

These lettuce wraps are the perfect way to use up any veg you have hanging around or any CSA or home garden abundance you may have later this summer so we wanted to put it at the top of your noggin. Oh, and you might just start a personal contest to see how many things you can cover in lime drench.

Our favorite combo for the filling was:

  • ground chicken (could use ground pork, too!)
  • carrot + zucchini (but feel free to swap out/add other veggies you may have!)
  • quinoa/rice blend for a little more oomph (we kept it easy here with a pre-cooked packet of it)

All of it gets sautéed and zuzhed around with a bunch of garlic and ginger and green onion, a little swizzle of soy sauce, so it really packs a flavor punch!

The dreamy lime drench is only a jar-shake away! Like all great sauciness. The lime drench inspo came from a cookbook called The Perfect Blend by Tess Masters (affiliate link). And a drench it is – you’ll need the juice of about 5-6 limes! Then some other yums, like, soy sauce, sesame oil, a little brown sugar, and let’s just keep that garlic/ginger party going, shall we?

Endless Options For Fillings

Okay, there is definitely room for fun and flexibility here if your fridge/pantry/heart is telling a different story than the ingredients listed here. You can mix up the meat choice, give ground pork or ground turkey a whirl. The added veggies can obviously be swipped and swapped as you please.

We love a grain add-in just so everything feels a little more satisfying, but if you’re not feeling the quinoa/rice blend, you could certainly add in just white or brown rice only, or omit completely!

We’ve also tried a mushroom & walnut version that made for a really good for a vegetarian option. You could try a tofu crumble as well, which we’ve use in other yummeroo lettuce wraps like these guys.

Lettuce For Lettuce Wraps: Let’s Talk

Not all lettuce is created equal when it comes to lettuce wraps. You definitely want something that will keep a little crunch for A+ texture benefit and not just wilt when the warm ingredients hit it. You also want something a little more sturdy that will hold its shape, so you don’t pile all that deliciousness in, drench it on up, and then it all just kinda plops out the bottom. You also don’t want it to have too strong or a naturally bitter taste.

Some lettuces that work best:

  1. Butter Lettuce. Our absolute fave! Especially if you can find a head of living butter lettuce. Also known as Boston or bibb lettuce, it has big rounded leaves that are sturdy but still pliable, making it ideal for filling and wrapping. The taste is also mild and well…buttery! A perfect compliment.
  2. Leaf lettuce. Also a great option and either green or red would work. It’s fairly easy to find and it has broad leaves that will still hold a little crunch once filled. Trim the stems off to get nice rounded leaves for wraps.
  3. Romaine. The leaves are more narrow so it’s really more of a boat situation, less of a wrap, but they have a nice crunch! But because that crunch is so nice, it also means these leaves can snap more easily on you. Oh no, filling-plop!

Maybe you want to get a little adventurous and do some swiss chard or savoy cabbage or collard greens? The world is yours!

How To Make Spicy Mayo

If you are not already a part of Club Spicy Mayo, please consider becoming a member today! Here’s how you apply:

  • mix half a cup of mayo with a few tablespoons of sriracha

There! You’re in! Now proceed to make everything you eat even better by using it.

It’s of course not *required* on these lettuce wraps, but it is very appreciated, you know? Really gives it a special bit of heat and creaminess that is unbeatable. Here are some other fave uses for spicy mayo:

What Else To Lime Drench (Yes It’s a Verb)

AN ACTUAL VERB. Which means you must go forth and do this. We’ve definitely given it a whirl as a super tangy salad dressing for a simple spring mix. But maybe you want to brush it over some grilled chicken or fish or veggies? Could this be a great taco sprinkle? Will it up your rice or noodle bowl game?! Do you just need to add a little tang to whatever you’re eating? So much flavor, it seems a shame to not start dreaming and scheming with it.

Comment or tag us over on instagram to let us know what you are lime drenching! We really, really want to know. #operationlimedrench

Here’s to a summer full of sun on our faces, joy in our bones, and plenty of handheld eats.

Lettuce Wraps: Frequently Asked Questions

How can I make these vegetarian?

Replace the chicken/pork with crumbled tofu! You can see this recipe for how to do it. Another option is to just do rice and veggies, and a crumbled mushroom-walnut texture is great, too.

What kind of lettuce is best for lettuce wraps?

Our recommendation is butter lettuce – preferably buying it as a head of lettuce. It has large leaves, is pliable, and has the perfect buttery flavor. This is often called “Living Lettuce” with the root still attached. Remove the leaves, give them a quick rinse, pat dry, and you’re ready to wrap.

How spicy is spicy mayo?

It’s a choose your own adventure! We usually do 1/2 cup mayo with 2-3 tablespoons of sriracha, but if you prefer more or less heat, all you have to do is increase or decrease the amount of sriracha to taste. And if you add too much, just add more mayo until you find your perfect level of spice.

Source Notes: The lime drench portion of this recipe was inspired by some very delicious lettuce wraps featured in The Perfect Blend by Tess Masters (affiliate link). Thank you Tess for teaching us to lime drench! A dream!

Print
A picture of Chicken Lettuce Wraps with Lime Drench

Chicken Lettuce Wraps with Lime Drench

  • Author: Lindsay
  • Total Time: 40 minutes
  • Yield: Makes enough for about 8 lettuce wraps, or 4 servings
Print Recipe

Description

These lettuce wraps are a SUMMER DREAM. Mountains of crumbled-crisp ground chicken, fluffy quinoa, and/or rice for added satisfaction, and garlicky gingery sautéed veggies in crisp butter lettuce leaves.

Ingredients

Units

Lettuce Wraps and Filling

  • 1 lb. ground chicken or pork (I prefer chicken)
  • 1 inch piece ginger, grated
  • 4 cloves garlic, grated
  • 3 green onions, sliced (white and green parts)
  • 1 zucchini, diced (optional)
  • 1 carrot, diced (optional)
  • 1/2 to 1 cup cooked brown rice and/or quinoa (see notes)
  • lettuce (leaf lettuce, butter lettuce, or romaine can all work)
  • spicy mayo (1/2 cup mayo + 2-3 tablespoons sriracha)

Lime Drench

  • juice of 5–6 limes (totaling 1/3 to 1/2 cup lime juice)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1–2 tablespoon brown sugar (more lime juice = more sugar)
  • a teeny bit of your grated garlic and ginger from the filling prep

Instructions

  1. In a large skillet, brown the chicken with a little bit of olive oil until fully cooked and crumbled. 
  2. Set aside a little of your grated garlic and ginger for the lime drench. While the chicken is cooking, shake your lime drench ingredients in a jar.
  3. Add the remaining garlic and ginger, green onions, zucchini, and carrots to the chicken in the skillet. Sauté for 5-10 minutes until the vegetables have softened and are very aromatic. (The chicken doesn’t have a lot of fat, so I often add an extra drizzle of oil, or soy sauce or even a bit of water to pull the flavor from the bottom of the pan.)
  4. Add the rice and quinoa to the filling. Cook until softened and heated through. Season to taste.
  5. Fill your lettuce cups with the filling, pour the lime drench over it, and top with a little thwap of spicy mayo. Voila! So many vegetables and SO MUCH FLAVOR. 

Equipment

The equipment section may contain affiliate links to products we know and love.

Notes

Cooked rice and quinoa: I often use just a cup or so of the precooked packages like Seeds of Change (affiliate link) – and it’s optional to add this in, but I like it because it makes the lettuce wraps feel more satisfying since it adds a carb element to the mix.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-inspired

Keywords: lettuce wraps, lime juice, ground chicken, healthy recipe, dinner recipe,

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! ðŸŒŸ

Recipe Card powered by Tasty Recipes logo

Other Crunchable Lettuce Wrap Recipes

The post Chicken Lettuce Wraps with Lime Drench appeared first on Pinch of Yum.



from Pinch of Yum https://ift.tt/mDJWGc3
Posted by at No comments:
Labels: ,
Subscribe to: Posts (Atom)