Tag Archives: Water Chestnuts

Gretchen’s Teriyaki Pork Lettuce Wraps with Heirloom Black Rice


Gretchen's Teriyaki Pork Lettuce Wraps with Heirloom Black Rice
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Gretchen's Teriyaki Pork Lettuce Wraps with Heirloom Black Rice
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat a large cast iron skillet on medium high heat. Add sesame oil. Brown ground pork.
  2. Cook the black rice using a medium sauce pan, according to the package directions. This should take approximately 30 minutes for one cup of rice. We did this while cooking the lettuce wrap ingredients. Saved tons of time!
  3. After the pork is fully browned, remove from pan, leaving juices. There won't be much as the pork is very lean. You may have to add a little more oil at this point.
  4. Mise en place (cut and prepare) all your veggies so that they are diced in equal sizes.
  5. Drain and quarter those yummy water chestnuts.
  6. Sautee the veggies in the hot skillet until tender. Adding the ginger, garlic, and water chestnuts after your veggies are tender. This is a perfect time to season with salt according to your taste.
  7. Add the pork back into the veggie mixture. Stirring well. Pour the teriyaki and soy sauces over the mixture. Continue to stir until heated through.
  8. Using a small ramekin or other small bowl, fill to the top with the rice and carefully invert onto the plate to form those pretty little mounds of rice. Top with a drizzle of sesame oil and a few black sesame seeds. Serve the pork teriyaki mixture on a platter in the middle of the table with the lettuce on the side for a crowd...or fill in a few individual lettuce cups for each person. Whatever you prefer!
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Cast Iron Spinach Artichoke Dip

Hot spinach artichoke dip

Cast Iron Spinach Artichoke Dip, because everything is better cooked in cast iron!

Cast Iron Spinach Artichoke dip
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Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Cast Iron Spinach Artichoke dip
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Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a large glass bowl, whip the softened cream cheese with a rubber spatula, until it is easy to work with. Stir in the mayonnaise, Greek yogurt, and cheeses. Fold in the artichoke hearts, water chestnuts, bacon and then finally the spinach and Knorr mix. Blend well.
  2. Place dip mixture into an 8 inch cast iron skillet. Sprinkle the top with more Gruyere cheese and Parmesan. Bake at 350 degrees for 30 minutes or until the mixture is bubbly. Turn the oven up to 400 degrees and place the dip on the top rack closest to the heat to allow the cheese to brown. About 3-5 more minutes.
Recipe Notes

Serve this dip hot out of the oven with either corn tortilla chips or sliced baguette bread.

Also, green onions and chopped fresh garlic add a nice addition. Or even a drizzle or two of Sriracha Pepper Sauce.

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