Spicy Korean Chicken Lettuce Wraps

Spicy Korean Chicken Lettuce Wraps

Spicy Korean Chicken Lettuce Wraps

I was recently invited to participate in another great blogger recipe challenge– this time for Lucky Foods, a family-owned business and premiere Asian food brand. For the contest, I decided to make some Spicy Korean Chicken Lettuce Wraps made with two of their popular sauces – Gochujang chili paste and Kimchi Mayo.

Spicy Korean Chicken Lettuce Wraps

These delicious spicy chicken lettuce wraps are full of flavor, light on carbs and the perfect mixture of sweet and spicy, crunchy and creamy all in one bite! The gochujang chili paste gives it a nice kick of heat and the kimchi mayo rounds out the flavor with some creamy tangy goodness to top it all off.

Lucky Foods Gochujang

Gochujang is a Korean chili pepper paste made from fermented red chili peppers and it has a nice spicy bite with a subtle sweetness and umami flavor from the fermented soybeans.. It’s great on noodles, in fried rice, as a marinade, or drizzling on soups, stews and salad bowls.

Lucky Foods Kimchi Mayo

Their Kimchi mayo is also a delicious condiment made with spicy fermented kimchi (cabbage) and vegan mayonnaise.

Spicy Korean Chicken Lettuce Wraps

First I sautéed some fresh garlic, sliced scallions and ginger over medium heat until softened, about 2 minutes. Then I increased the heat to medium high and added the diced chicken and zucchini and sprinkled with sesame seeds and some salt and pepper, sautéing for about 4 minutes until browned.

Spicy Korean Chicken Lettuce Wraps

To make the spicy sauce, I whisked together the Gochujang chili paste, hot honey, soy sauce and rice vinegar, then added it into the pan with the chicken and zucchini. Then I tossed in the cooked cauliflower rice, honey roasted peanuts and sliced carrots and let the mixture cook for another 4-5 minutes until the sauce thickened and liquid was reduced.

Spicy Korean Chicken Lettuce Wraps

To serve, I spooned the spicy chicken mixture inside the lettuce leaves, then garnished the wraps with more grated carrots, cilantro, sesame seeds,  and a drizzle of spicy Kimchi Mayo with extra on the side.

Spicy Korean Chicken Lettuce Wraps

You guys – this is the most delicious thing I have ever tasted! The balance of spicy / sweet / umami flavors along with the crunchy and creamy textures is absolutely DIVINE.  And these sauces will go great with any protein you choose – try it with tofu or shrimp or beef. And it’s low carb, paleo and keto-friendly too!

Spicy Korean Chicken Lettuce Wraps

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Serves 8.

Serving Size: 2-3 lettuce wraps

These delicious spicy chicken lettuce wraps are full of flavor, light on the carbs and the perfect mixture of sweet and spicy, crunchy and creamy all in one bite! The gochujang chili paste gives it a nice kick of heat and the kimchi mayo rounds out the flavor with some creamy tangy goodness to top it all off.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 3 scallions, thinly sliced
  • 3 cloves garlic, minced
  • 4 teaspoons finely chopped fresh ginger
  • 1 medium zucchini, sliced into half-moon wedges
  • 1 pound chicken thighs, fat trimmed, cut into 1-inch chunks
  • 2 teaspoons sesame seeds, plus additional for garnish
  • Kosher salt and freshly ground black pepper
  • 4 teaspoons Lucky Foods Gochujang chili paste
  • 2 tablespoons hot honey
  • 1/3 cup soy sauce
  • 3 tablespoons rice vinegar
  • 1 package frozen cauliflower rice, cooked
  • 1 cup honey roasted or spicy peanuts
  • 6 baby carrots, sliced
  • Butter lettuce leaves, for serving
  • Grated carrots, for garnish
  • Cilantro leaves, for garnish
  • Lucky Foods Kimchi Mayo, for drizzling/dipping

Instructions

  1. Heat vegetable and sesame oil in a large nonstick skillet over medium heat. Add the fresh garlic, sliced scallions and ginger and cook over medium heat until softened, about 2 minutes.
  2. Increase the heat to medium high and add the chicken thighs and zucchini, sprinkle with sesame seeds and some salt and pepper, to taste, sautéing for about 5-6 minutes until chicken is browned and cooked through. 
  3. Whisk together the Gochujang chili paste, hot honey, soy sauce and rice vinegar to make a spicy sauce, then add it into the pan with the chicken and zucchini. Stir to coat with the sauce.
  4. Add in the cooked cauliflower rice, peanuts and sliced carrots and stir; let mixture cook for another 5 minutes until the sauce thickened and liquid mostly evaporated. 
  5. To serve, scoop the spicy chicken mixture inside the lettuce leaves, then garnish the wraps with more grated carrots, cilantro, sesame seeds, and a drizzle of spicy Kimchi Mayo with extra on the side for dipping.

Notes

Feel free to substitute tofu, shrimp or beef for the chicken or use chicken breasts instead of thighs.

https://www.theartfulgourmet.com/2021/08/spicy-korean-chicken-lettuce-wraps/

Spicy Korean Chicken Lettuce Wraps

To get more info on Lucky Foods products, check out their website. Their product line ranges from traditional and gluten-free spring rolls to Asian fusion sauces and BBQ sauces, kimchi and Korean pancakes. All of their products are free from MSG, GMOs, and added colors and preservatives. Their products only feature wholesome produce and fresh, aromatic spices, which is something I absolutely love!

They have more great recipe ideas on their Instagram & Facebook pages, and you can buy their products online or find them locally at Whole Foods, Giant, Acme and Food Lion.

#luckyfoodsrecipechallenge #eatluckyfoods

Note: I received complimentary products to use and try out for this Blogger recipe challenge. All opinions, writing, recipes and photos are my own.

 

Rock Star Chili

Rock Star Chili

It’s that time of year again where all i really want to do is stay in and cook some hearty comfort food and watch Netflix with my kitty under a big fluffy blanket. Chili is one of my fav recipes to make because it’s super easy, all in one pot, and a little spicy and savory and oh-so-good.

It’s a simple mix of ground beef, onions and garlic, chili seasoning, beans, stewed tomatoes, whole tomatoes, crushed tomatoes, tomato paste, kidney beans, chili beans, beef broth and a dash of hot sauce all simmered into a lovely big pot of chili goodness. Simply top it with all your favorite toppings like a dab of sour cream, some shredded cheddar or mexican blend cheese, jalapeños, cilantro and then serve some corn chips or tortilla chips along side for the perfect cozy dish, game-day ready!

To make homemade chili seasoning (rather than premixed) use this recipe:

Ingredients

  • 5 tablespoons chili powder
  • 1 tablespoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  • Place all of the ingredients in a bowl and mix well. Adjust seasonings to taste.

Feel free to play with this base chili recipe and make it your own! You can add a 12-ounce bottle of beer along with the tomatoes and broth in the beginning of cooking for a more complex flavor. If you want to amp up the heat factor, add some chopped jalapeños and a few tablespoons of the jalapeño juice into the chili towards the end, adjusting to heat level desired. A few chopped up chipotle peppers and dash of sauce will also give a smoky flavor to the chili without the heat. Swap smoked paprika for regular paprika in the chili seasoning for some smoky flavor as well.

The chili can also be prepared a few days ahead. Let the chili cool then cover with foil and keep in the refrigerator. Rewarm over low heat before serving.

Rock Star Chili

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Yield: 8-10

Serving Size: Approx 1 cup

This is a super easy and super delish rock star chili recipe - you can adjust the heat by adding additional jalapeños, diced green chilies and/or hot sauce. Perfect cozy one-pot dish for a gloomy Winter day!

Ingredients

  • 2 tablespoons olive oil or vegetable oil
  • 3 pounds ground beef (80/20) - ground chuck***
  • 2 large onions, chopped
  • 6 garlic cloves, minced
  • One packet Chili-O seasoning mix or homemade chili seasoning (see post for recipe)
  • Sea salt and freshly ground black pepper, to taste
  • 3 cups low-sodium beef or chicken broth
  • One 8-ounce can stewed tomatoes
  • One 8-ounce can whole tomatoes, chopped
  • One 8-ounce can Ro-tel diced tomatoes with chilies
  • One 6-ounce can tomato paste
  • 2 tablespoons hot sauce (optional, add to taste)
  • One 8-ounce can red kidney beans
  • One 8-ounce can prepared chili beans
  • Garnishes: sour cream, shredded cheese, cilantro, jalapeño, corn chips or tortilla chips

Instructions

  1. Heat the oil in a large heavy pot and add ground beef until browned. Drain excess grease from pot. Stir in the chili seasoning, salt and pepper.
  2. Add onions and cook over medium heat until translucent, stirring often, about 8-10 minutes. Add garlic and sauté for another minute or so.
  3. Pour in the broth, all the tomatoes, tomato paste and hot sauce and simmer the chili over low heat until thickened to desired consistency, stirring occasionally to prevent sticking, for at least an hour to 1 hour 15 minutes.
  4. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper, stir together. Reduce heat to low until ready to serve.
  5. To serve ladel into bowls and garnish with sour cream, shredded cheese, cilantro, jalapeños and corn or tortilla chips, if desired.

Notes

Feel free to play with this base chili recipe and make it your own! You can add a 12-ounce bottle of beer along with the tomatoes and broth in the beginning of cooking for a more complex flavor. If you want to amp up the heat factor, add some chopped jalapeños and a few tablespoons of the jalapeño juice into the chili towards the end, adjusting to heat level desired. A few chopped up chipotle peppers and dash of sauce will also give a smoky flavor to the chili without the heat. Swap smoked paprika for regular paprika in the chili seasoning for some smoky flavor as well.

To make homemade chili seasoning (rather than premixed) use this recipe:

Ingredients- 5 tablespoons chili powder 1 tablespoons cumin 1 teaspoon paprika 1 teaspoon cayenne pepper 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon onion powder

Instructions- Place all of the ingredients in a bowl and mix well. Feel free to adjust seasonings to taste. 

DO AHEAD Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.

https://www.theartfulgourmet.com/2019/12/rock-star-chili/

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup {Gluten Free}

It’s a cold, rainy Fall day in NYC, and what better than to make a big pot of cozy comfort food for the soul?

One Pot Chili Mac Soup {Gluten Free / TresOmega Pasta}

I was invited to join the TresOmega Blogger Recipe Challenge and I thought my One Pot Chili Mac Soup recipe would be the perfect thing to make with their gluten free pasta incorporated. This recipe is a cross between chili, tacos, mac and cheese and soup – all mixed together into a delicious pot of goodness..trust me, you’re gonna love this!!!

TresOmega Gluten Free Pasta

TresOmega Gluten Free Quinoa Elbows Pasta is made with a unique blend of Organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich is vitamins and minerals, and organic white rice. The pasta is gluten-free, corn-free and certified organic and GMO-free, and has 3 grams of fiber and 6 grams of protein in each serving.

Tresomega Pasta + Coconut Oil

First I cooked the pasta and tossed it in some TresOmega Virgin Coconut oil  to add to the soup later.

Brown beef, garlic and onions

Next I browned the ground beef, garlic and onions in a little more coconut oil and added some taco seasoning to the mixture in a large dutch oven.

Add veggies and beans and chiles to the pot

Then I added all the delicious veggies to the pot – corn, three types of beans, tomatoes, and chiles, and mixed it all together with the ranch seasoning. Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking. Guys, this is so easy..and soooo good!

One Pot Chili Mac Soup {Gluten Free}

You can top this soup with whatever your heart desires – sour cream, jalapeños, shredded Mexican cheese, green onions, corn chips, maybe even a little parsley or cilantro for some extra green…go nuts!

One Pot Chili Mac Soup {Gluten Free}

This one-pot recipe is so simple to make and so delicious and best of all gluten free! So you can have a big pot of comfort food without all the guilt and feeling weighted down. Although on a cold rainy day like today, it might just warrant taking a nice nap afterwards. Enjoy 😉

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup

One Pot Chili Mac Soup {Gluten Free}

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 bowl

Serving Size: 6-8

Ingredients

  • 2 tablespoons Tresomega Virgin Coconut oil, divided
  • 2 pounds ground beef or turkey
  • 2 onions, diced
  • 3 garlic cloves, minced
  • One 15 1/2-ounce can pinto beans
  • One 15 1/2-ounce can black beans
  • One 15 1/2-ounce can kidney beans
  • One 8.75-ounce can whole kernel corn, drained
  • One 28-ounce can crushed tomatoes
  • One 14 1/2-ounce can tomatoes with chiles
  • Two 4 1/2-ounce cans diced green chiles
  • One 1 1/4-ounce package taco seasoning mix
  • One 1-ounce package ranch salad dressing mix
  • One package Tresomega Gluten Free Elbows
  • Corn chips, for garnish
  • Sour cream, for garnish
  • Shredded Mexican cheese blend, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish

Instructions

  1. Heat one tablespoon of Tresomega Coconut Oil over medium high heat in a large skillet. Add the ground beef, onions and garlic and brown for about 5-7 minutes; drain the excess fat. Transfer the mixture to a large stockpot or Dutch oven, stir in taco seasoning.
  2. Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.
  3. Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
  4. Add cooked pasta to the pot in the last 5 minutes of cooking.
  5. To serve, ladle soup into bowls. Top with corn chips, sour cream, shredded Mexican cheese, green onions and jalapenos.

Notes

Note - you can also cook the soup in a slow cooker over low heat for 6-8 hours.

https://www.theartfulgourmet.com/2017/11/one-pot-chili-mac-soup-gluten-free/

One Pot Chili Mac Soup {Gluten Free}

To find out more info and purchase Tresomega Nutrition products, visit their website or visit them on social media:

Pinterest

Twitter

Facebook

You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

#TookTheChallenge #Tresomega #OrganicsForLife

#glutenfree #HealthyFood

Disclaimer: This is a sponsored post by TresOmega Nutrition as part of their Blogger Recipe Challenge. I did not receive compensation for this post but did receive products to develop this recipe and all opinions, recipes, photos and text are my own. Please do not use any images without my granted permission. Do feel free to share this post on social media with a link back to the original post and credit to Kristen Hess/The Artful Gourmet. 

One Pot Chili Mac Soup {Gluten Free}

Favorite Game Day Recipes for the Super Bowl!

Super Bowl Snack Stadium

So the big day is right around the corner – the Super Bowl, yay! I’m not really partial to either team and am not even a huge football fan, but i LOVE LOVE LOVE the Super Bowl simply because of the fun parties, the commercials, and the food and drinks, of course.

So in spirit of the football party season, I’ve rounded up some of my favorite game day recipes that are perfect for a crowd. Finger foods, appetizers, dips and spreads and small bites to party in style!

Check out this link for some amazing Football Snack Stadiums like the one above

Here’s to #FOOTBALL #FOOD and may the best team win! 🙂

Cheeseburger Egg Rolls

Cheeseburger Egg Rolls with Special Sauce

Sloppy Joes

Devishly Good Sriracha Jalapeño Honey Sloppy Joes

buffalo chicken dip

Buffalo Chicken Dip

Amazing Macaroni and Cheese

Amazing Macaroni and Cheese

Sriracha Mango Wings

Sriracha Mango Lime Chicken Wings 

Parmesan-Garlic-Artichoke-Dip

Parmesan Garlic Artichoke Dip

Taco Pizza

Seriously Delish Taco Pizza

Fried Chicken Biscuits

Fried Chicken Biscuits with Hot Honey

Spicy Cajun Chili

Spicy Cajun Chili

Beef Enchilada Tortilla Casserole

Beef Enchilada Tortilla Casserole

Meatball Madness!

Meatball Madness!

Chicken Pot Pie Handpies

Chicken Pot Pie Handpies

Cheesy Beef Goulash

Cheesy Skillet Beef Goulash

Homemade Rustic Pizzas

Homemade Rustic Pizza

Chili Rub Slow Cooker Pulled Pork

Chili Rub Slow Cooker Pulled Pork

Mini Tarts

Sweet and Savory Mini Tarts

Chic Thumbprint Cookies

Chocolate Thumbprint Cookies

Chocolate Orange Tart

Glazed Chocolate Orange Tart

Click here to find some more great celebrity chef #recipes to celebrate the Super Bowl on NFL.com

And some more game day recipe ideas on Food Network!

Southern Living Ultimate Super Bowl Recipes

Big Pot of Comfort :: Spicy Cajun Chili with a Kick!

Spicy Cajun Chili
Spicy Cajun Chili

Chili is one of my go-to recipes when the Autumn leaves start turning colors and the weather starts getting cooler – especially on a crisp weekend night cuddled under some fuzzy blankets with me and my kitty cat watching some movies. Or with a group of friends watching everyone go crazy on college football game day. There’s nothing better than that. And, it’s an easy thing to make and dishes out a big dose of comfort. The best part is once I make a big pot, I can eat it for a few days and then throw the rest in the freezer for later (unless all my crazy friends dig in and there’s nothing left to show for it which actually makes me the happiest!)

I decided I wanted to make a spicier version of the chili I normally make and added a kick to it with some Cajun/Creole seasoning Tony Chacere’s (or you can try Emeril’s Southwest Essence) which adds an extra layer of spicy, savory flavor with green and red bell pepper and celery flavors.  I added some red pepper flakes, diced green chilies and a few tablespoons of hot sauce to the mix and used half ground chicken (you can also use ground turkey) / half ground beef and threw in some garlic, onions and black beans to make it a little healthier too. If you want to make it even more authentically Cajun, you could throw in some Andouille sausage or corn or green and red peppers for even more flavor and texture.

It’s perfect on its own, but you can cool the heat a little bit with some sour cream and shredded cheddar cheese on top. If you want it even spicier, just throw in a little extra hot sauce – I love Evil Ooze by Hotline Pepper Products (my friend Kerry Stressel makes it in Texas) and classic Tabasco hot sauce, or you can do a little milder sauce like Frank’s RedHot or Cholula) and top with extra diced chilies or sliced jalapenos. I usually serve my chili with plain crackers or corn chips, but you could also make some yummy cheesy garlic bread to serve with it instead. Cozy up and enjoy! 🙂

Spicy Cajun Chili with a Kick

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 8

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds ground chicken or turkey
  • 1 1/2 pounds ground beef
  • 1 tablespoon Cajun or Creole seasoning (Tony Chacere's)
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1/2 tablespoon red pepper flakes
  • 2 cups low-sodium chicken or vegetable stock
  • 1 cup water
  • 1 -28 ounce can crushed tomatoes
  • 1 -15 ounce can tomato sauce or 1/2 cup chopped fresh tomatoes
  • 2-3 tablespoons hot pepper sauce
  • 1 can black beans, drained and rinsed
  • 1 can diced green chilies, drained (or 1 fresh jalapeno, seeded and diced)
  • 1 cup of corn kernels (optional)
  • Salt and freshly ground black pepper, to taste
  • Shredded cheddar cheese and sour cream, for garnish
  • Extra hot sauce, diced chilies or jalapeno (if desired)
  • Crackers, garlic toast or corn chips, for serving (if desired)

Instructions

  1. Heat the olive oil in a large pot and saute the chopped onion until soft and translucent, for about 5-6 minutes. Add the minced garlic and saute for another 30 seconds to 1 minute.
  2. Add the ground chicken or turkey and beef to the pot and mix with the garlic and onion, stirring with a wooden spoon to brown the meat. Continue to cook until all the meat is brown and no longer pink, for about 8-10 minutes. Drain the fat off the meat into a colander and place meat and onion-garlic mixture back into the pan.
  3. Add the Cajun-Creole seasoning and all the dry chili spices and red pepper flakes, stir and cook for another minute or so.
  4. Pour in the stock, water, crushed tomatoes, tomato sauce (or chopped fresh tomatoes) and hot sauce; turn up the heat until chili starts to bubble, and lower heat to a simmer.
  5. Stir in black beans and and diced green chilies, cover and simmer for at least 45 minutes, up to 2 hours, stirring occasionally.
  6. Add salt and freshly ground black pepper to taste. (Note: You can play with the thickness of the chili by adding additional water or stock as it simmers, but be sure to taste and adjust the seasonings to your liking if you do this.)
  7. Serve with shredded cheddar cheese and sour cream for garnish. Top with some extra diced chilies or jalapenos for extra zing if desired.

Notes

You can play with the desired thickness of the chili by adding additional water or stock but be sure to taste and season it to your liking if you do this.)

You can also add some fresh or canned corn to the chili while cooking.

Serve with shredded cheddar cheese and sour cream for garnish. You can also top with some extra diced chilies or jalapenos for extra zing if desired.

Fresh cilantro or lime adds great flavors as garnish for a little bit more green.

Enjoy with a big hearty glass of red wine or a beer and some crackers, corn chips or cheesy garlic bread.

https://www.theartfulgourmet.com/2013/11/spicy-cajun-chili/

Other Chili Recipes you may enjoy:

Southern Style Taco Soup

Emeril Lagasse Kickin Chili

Cooking Light Turkey and Bean Chili

White on Rice Couple Spicy Bacon Cowboy Chili

How Sweet Eats Chunky Fire Roasted Chili

The Pioneer Woman Simple Chili

Devon’s Award Winning Chili (Barefoot Contessa)