Dani Goes South.

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Let's Eat Outside Pt. 2: Hoisin Lime Chicken + Quinoa Lettuce Wraps with Sesame Vinaigrette and All the Radishes

Dinners, AppetizersDani ColombattoComment
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Hello, lovely people! I greet you today, glass of red wine in hand, a little later than I originally planned to! This morning, Benjamin and I went back to the Agua Dulce Farms for a little volunteering- aka playing with pretty lettuces, taking photos, going home with said pretty lettuces, etc. It was wonderful, as per the uzhe. Today in particular we left with tons of garlic chives (literally my favorite), rainbow chard, mustard greens, different varieties of watercress, and 5 types of lettuces- I kind of feel like someone is just handing me gold every time I leave. I'll be sharing some photos from all the fun with them v soon.

When we were done, we were staaaarved so we booked it for a good sammie, and then both promptly fell asleep on the couch- and I'm sooo not a nap person. This is mainly because they usually make me feel groggy AF, AKA my general vibes this very moment. I fully intend on peeling my boo-tay off the couch to make this taco-esque salad that I crave probably once a week, but before I do that, how about we get into a little something fresh? 

I whipped up these hoisin-lime chicken and quinoa lettuce wraps a few weeks ago, and they've made multiple reappearances since. First off, you know I love a good "whatever the hell you have in your fridge" situation. This is 100% that. Mix up your lettuces, herbs, toppings- as long as it's fresh and in season, it's usually gold. Secondly, this is such a delicious, easy dinner to pack up for a picnic, and it won't leave you feeling sluggish. 

For this little number I opted for a tangy hoisin-lime sauce to add to chicken and leeks as it's caramelizing away in your skillet. Water chestnuts add the classic lettuce wrap X factor (I'm not going to say PF Changs, but we're all thinking it- DON'T LIE). Basil and cilantro really add next level depth of freshness, so I highly recommend not skimping. Radishes bring welcome crunch, along with bean sprouts. A spritz of lime, and a little drizzle of sesame vinaigrette add just the right level of tartness. Avocado slices and Sriracha are also welcome additions here. As per usual with this blog- not a place for rules. 

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Baked Chicken Wings Two-Ways: Romesco-Rubbed & Asian-Inspired

Dinners, AppetizersDani ColombattoComment
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Happy Sunday! I hope that this weekend you've seen a little sun (or enjoyed some cozy time), hung with someone you like, maybe pet a kitten, all the good things! Speaking of kittens, I'm coming at you this morning with heavy eyelids, and from the standpoint that there isn't enough coffee in the world. My cat, Greg woke up at about 3am (the uzhe), and decided we no longer required sleep. By that, I mean screech-meows from the depths of cat hell. He was fed, everything was fine. He just wanted to hang out, which is equal parts cute, cracks me up, and makes me think we are so, so screwed, hah! Anywho, cat antics aside, I could really use an app platter teleported to me whilst I catch up on this final 3 Bachelor business (so much ew). If I had my pick of teleported app, these baked wings would most definitely make the cut. 

I love a little variety, and as I've mentioned before, I also love when things look like more effort than they really are. It's a total make ahead situation. It's a leftover multi-use sauce situation. It's a damn win all around. Let's get into it.