Healthy Thai Turkey & Quinoa Lettuce Wraps

23 Apr

Hello strangers!

Ugh. It feels so good to be back. I am having blog withdrawals and I am missing all you guys like crazy. I am so sorry that I haven’t posted in forever but I am going to get on a good schedule of writing, something reasonable that I can stick to.


What you may not know about me, is I can be slightly obsessive compulsive, Mr. Delish would probably say it’s a lot more than “slightly,” but whatever.

Obsessive compulsiveness can be great when it comes to keeping the house clean or keeping your paperwork organized at work. On the other hand, it can get in the way of getting things done. Did you know that a lot of people that are considered “hoarders” are actually OCD? You might think, that makes no sense, wouldn’t they be super clean and organized if that was the case? Not always. For people with severe OCD, in their mind, everything has to be perfect, so if something gets out of hand, it is almost mentally impossible for them to know where to fix it. They would rather have a huge mess then get halfway between a mess and organization. Sounds crazy, but it’s true! This is the psych student in me coming out.

Despite what it is starting to sound like, this is not my round about way of telling you I’m a hoarder. What I am leading up to is explaining my craziness when it comes to blogging. Ultimately, I would love to post every weekday. Unfortunately, it would be incredibly unreasonable to expect myself to blog every day, considering I work full time, have housework and cooking to do and have a family and friends to keep up with, just like every other human being on this planet. However, what happens, is because I desire to post more often than I really have time to, I just end up not posting at all. It’s almost an all or nothing mindset, which is, quite obviously, very silly.

I need to just accept that 1 or 2 posts a week on this blog, and one post on Hello Giggles  is a reasonable expectation of myself. Then just stick to that. If I manage to get an extra post done, then great, that would be a bonus.

Whew. With that long winded explanation out of the way (I apologize) I am going to get on with the straight goods of this post. Turkey lettuce wraps. NOM.


I am a huge fan of lettuce wraps, I tend to order them immediately if I see them on a menu. For any of you BC’ers out there, my favorite are the ones from Cactus Club, you know what I’m talking about. Unfortunately, the chicken in those ones is deep fried, which is not the greatest if you think you are ordering something healthy.


I did, however, order chicken lettuce wraps from a Thai restaurant recently and OHMYGOD they were good. They were very basic, but full of flavor and after eating them I just had to recreate them at home. I added quinoa for some added protein and fiber as well as to make these a little more substantial.


Thanks for sticking with me while I have been MIA, I promise I will post regularly from now on. The recipe for these yummy lettuce wraps is posted below as always!



Healthy Turkey & Quinoa Lettuce Wraps:

Serves 4-6 (depending on how hungry you are!)

Total time: 15 minutes

Total time where you’re actually doing things: 15 minutes

What you need:

  • 2 tbsp olive oil
  • 1/2 small white onion, minced
  • 2 cloves garlic, minced
  • Half of each red, orange and yellow pepper (or you can just use whatever color you have on hand, I just wanted to make it colorful) diced
  • 1 lb. ground white meat turkey
  • 1/4 cup soy sauce
  • 3 tbsp. chili garlic sauce (from your Asian grocer or Sriracha)
  • 1 tbsp. hoisin sauce
  • 2 tbsp. Thai sweet chili sauce
  • 1 1/2 cups cooked quinoa
  • Lettuce leaves of your choice (I used butter lettuce)
  • Toppings such as: Avocado, tomatoes, thinly sliced carrot/radish/cucumber etc, nuts, chow mien noodles, bean sprouts, cilantro, chives, green onion. Plus whatever you think would taste good!

What to do:

In a large pan, heat one tablespoon of the olive oil over medium high heat, add the minced onion and cook for a minute to get it started, then add the garlic and sauté for another 2-3 minutes until softened. Add the diced peppers and continue to cook for 3 minutes or so. Remove to a bowl and set aside for a moment. Add the remaining tablespoon of oil to the same pan, and then add the turkey meat. Cook for 6-7 minutes or until cooked through, breaking up into small pieces as it cooks.

Once cooked, add the sautéed veggies back to the pan and stir to combine. Add the soy sauce, chili garlic sauce, hoisin and Thai sweet chili sauce and stir again to thoroughly coat with the sauce. Bring to a simmer to let the flavor absorb into the meat, and then you’re all done.

Serve with the quinoa, lettuce leaves and other toppings.


The hap’s around the Delish household

13 Mar

Hey Guys!

Ahhh I’ve missed you guys so much! I’ve been so MIA it’s not even funny. I think this is the longest I have ever went without posting something (other than my posts on HelloGiggles.)

I really have no excuse to why I have been gone for so long, it’s not like anything specific happened, or that I was too busy. As you may have read in a previous blog post (almost a year and a half ago, holy smokes) we moved into my parents house to save up to buy our own home. It was awesome that my Mom and Dad put up with us this whole time and we really were able to get our life together and put away money for our own home.

As of the New Year, we were looking around at houses to buy and were really excited at the prospect of owning our own place. Just as life can be, we got thrown a bit of a curve ball and right now it would not be a smart idea for us to buy a place. Hopefully I will be able to talk about this more with you another day, but I can’t do that right now. Don’t worry it’s nothing bad and no I’m not pregnant or anything crazy like that! Ha.

So this all being said, we decided even if we would not be buying a home at the time being, it was still the right time to get moved out and on our own again. So for now, we are moving out and renting a really nice place that we will be moving into April 1st! We’re going to be buying new furniture and I’m hoping to do some fun DIY projects and decorating that I will share with you guys. I think it will be really fun and different to put another aspect of life onto the blog. This also means I will be cooking most nights, which I have not been doing since we have been living with my Mom who is awesome and does the majority of the cooking. Great for my laziness, not so much for content on the blog though.

I am really excited to be re-inspired and try out some new and delicious recipes to share with you all. I will be pinning lots of new recipes as well as home decor/furniture that catches my eye! If you want to check out what I am pinning, you can follow me here.

Also, please hit me up on Facebook or Twitter if you have recipe ideas or any other ideas for a post you would like to see on Miss Delish.

Thank you guys for being so great and continuing to read here, even when I am a major slacker.

Crock Pot Beef Stew over Brown Butter Mashed Potatoes

22 Jan

Yo, yo, yo!!

So I asked you all on Facebook last week, what kind of recipes you would like to see on Miss Delish over the next few weeks. The vast majority of the responses were “crock pot recipes!” or “slow cooker meals!” Being that those are the same thing, sounds like almost all of you are on the crock pot bandwagon right now.

Preparing meals in a crock pot is an amazing time saver and especially at this time of year, slow cooked meals like chilis, stews and soups, are just what you want at the end of a long day. It’s even better when those slow cooked meals all ready for you when you get home.

I had a whole bunch of ideas floating around in this head of mine, but I wanted to do a stew first and foremost. I had originally planned to make stew along with some buns for dipping, but then I was watching an episode of the chew and Michael Symon made a stew over brown butter mashed potatoes.

Um, what the what?

My life was complete at that moment. Michael Symon, you complete me.

I decided that I absolutely had to serve my stew over brown butter mashed potatoes, so that’s what I did. Cause life is too short to NOT eat brown butter mashed potatoes.

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My, oh my. Let me tell you, this is the most rich and comforting dish you will ever eat. If you look up comfort food in the dictionary, there is a picture of stew over brown butter mashed potatoes. Just kidding, there isn’t. They’ve been ignoring my requests to add it. But it darn well should be! Either way, you need to make this, get it all ready the morning  of and turn the crock pot on, come home and prepare to be amazed. Or you can even get everything into the crock pot dish the night before, stick it in the fridge and then pull it out and turn it on in the morning. Easy peasy, especially for those that are not so morningly inclined.

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Whatever way you decide to do it, just make this ASAP because the longer you wait, the more you will regret not having this in your life.

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**Although I did use Michael Symon’s idea for the mashed potatoes, I didn’t actually use his recipe for the potatoes or the stew**


Crock Pot Beef Stew:

Serves 6

3 cups stew meat, chopped into 1 inch cubes

3/4 cup flour

1/2 cup olive oil

1/2 cup butter

3 carrots, peeled and chopped

1 celery stalk, chopped

1/2 large sweet onion, chopped

4 cloves of garlic, minced

1 tbsp Worcestershire sauce

4 cups beef broth

1 bay leaf

2 tbsp tomato paste

1 cup frozen peas

salt and pepper

1/4 cup chopped fresh parsley

Brown butter mashed potatoes (recipe below)


Season the beef generously with salt and pepper and in a large bowl or ziplock bag, toss the beef with the flour and set aside. In a large pan (cast iron if you have it) heat about 1/3 of the olive oil and a tbsp of butter over medium high heat until melted and bubbly. Add about 1/3 of the meat to the pan and brown, about 2 minutes per side. Remove from the pan and add to the crock pot dish. Repeat with the other two batches of meat, adding another splash of oil and butter until all the meat is browned. Leave the pan over the heat and add the remaining butter and the excess flour you have leftover, stir with a spatula to scrape up any brown bits. Pour this mixture into the crock pot as well.

Now add the carrots, celery, onion, garlic, Worcestershire sauce, beef broth, bay leaf and tomato paste to the pot. Give it a good stir and then set it to 8 hours on low.

Once the cooking is done, check the seasonings and adjust if needed then add the peas and half the parsley to the stew and give it a good mix. The flour should have helped to thicken it to the perfect consistency but if not you can always add a roux (flour and water) and then cook it a little longer.

Serve over brown butter mashed potatoes (recipe below) and garnish with a sprinkle of the remaining parsley, enjoy!

Brown Butter Mashed Potatoes:

Serves 6

6 large russet potatoes, peeled and diced into cubes

3/4 cup salted butter

1/2 cup hot milk

salt to taste

In a large pot, add the diced potatoes and cover with cold water. Set over high heat and bring to a boil. Reduce the heat to medium high and continue boiling for 18-20 minutes until fork tender. While you are cooking the potatoes, set a small pot over medium heat, add the butter and heat until melted and bubbly, at this point you will want to watch it as it goes quickly. Once the butter turns a light golden brown color, and little brown bits begin forming on the bottom of the pot, remove from the heat and begin whisking. Whisk until the butter is cooled slightly, about 2-3 minutes. It should now be a deep golden color. Set aside. Once the potatoes are cooked, drain and add back to the pot to steam.

Begin mashing the potatoes until smooth, then add about half of the butter, mash again, half of the milk, mash again and then repeat with the rest of the butter and milk. Mash until very smooth. Season to taste with salt.



Vanilla Bourbon Caramel Apple Crumble Pie

6 Dec

Oof. That’s a long title.

I try to keep my titles as short as possible, but sometimes you just have to many good things that you have to mention.

My train of thought when thinking of said title:

Okay, so Apple Crumble Pie…no no…I’ve got to add that it’s caramel apple pie. Wait, it’s not just boring old caramel apple pie, it’s got booze in it. I’ve gotta mention the booze! Boozy caramel apple pie? Are my readers going to start noticing how many recipes have the word boozy in them? Probably. Okay, fine, then it can be Bourbon Caramel Apple Pie. But its doesn’t have a top pie crust, it has crumble topping, so it has to be Bourbon Caramel Apple CRUMBLE pie. Great, that’s it.

5 seconds later…


Seriously, you do NOT want to be inside my head. It’s exhausting.


I’m going to level with you. I made this for Canadian Thanksgiving which was, oh you know, in October (refer to previous post about my extreme neglect in regards to this blog.) So yeah, I’m a little behind. Luckily enough, if you wait long enough to post something, it might just so happen to be holiday that you can use said recipe for.

That being said…I give you Thanksgiving Christmas Vanilla Bourbon Caramel Apple Pie…



Whether this was posted for the intended holiday or not, is neither here nor there. All I know is this pie is damn good.


Please note: I did not post a pie crust recipe with this for two reasons:

1. a lot of people already have a pie crust recipe they like to use or they just prefer to buy a crust to make it easier

2. I suck at pie crusts (my mom made this one for me)


One thing you can always count on from me is my brutal honesty!

Miss Delish asks:

What is your favorite type of pie to make around the holidays?

How do you feel about pie crusts? Do you like to make one from scratch or buy one? Or are you like me and get someone else to do it?


Vanilla Bourbon Caramel Apple Crumble Pie:

Makes one standard 9″ pie

For the Pie:

1 prepared pie crust, unbaked in a 9″ pie pan

1 cup prepared Vanilla Bourbon Caramel Sauce (half of recipe below)

5-6 apples, peeled, cored and sliced thinly. I like to use ambrosia apples but use whatever apple you like. Fuji are really good for pies too!

3/4 cup flour, divided use

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup rolled oats

1/2 cup cold butter

One egg, beaten

Extra white sugar for dusting the crust


Preheat your oven to 375 degrees and make sure the oven rack is in the center position.

In a bowl, toss the apples with 1/4 cup flour and 3/4 cup prepared caramel sauce. Pour the coated apples into the prepared pie crust. Set aside.

In another mixing bowl, combine the rest of the flour with the white sugar, brown sugar, oats and butter. Cut  the butter in with a pastry cutter or two knives, until the mixture is totally combined and the butter is in very small pieces. Carefully coat the top of the pie with the crumble mixture, making sure all the apples are covered. Make sure to brush off any crumbs that fall onto the exposed edge of the pie crust. Now brush the edge of the pie crust with a little of the beaten egg and then sprinkle lightly with the extra sugar.

Bake in your preheated oven for 40-45 minutes until bubbly and golden brown. When the pie is done, remove to cool on a wire rack. Once cooled you can slice into pieces and serve topped with a drizzle of the extra caramel sauce. Add ice cream or freshly whipped cream if you’re feeling extra indulgent!


Vanilla Bourbon Caramel Sauce:

Makes 2 cups

2 cups sugar

1/2 cup water

1 cup heavy cream

1 tbsp vanilla extract

2 tbsp butter

2 tbsp bourbon


In a medium sized, heavy bottomed pot. Add the sugar and water over medium heat. Cook until dark golden brown without stirring, about 18-20 minutes. Remove from the heat and gradually add the cream, stirring the mixture while you do so. Add the vanilla, butter and bourbon and stir to combine. Transfer to a heatproof bowl or pyrex measuring cup to cool completely before using.

Note: If you are using this for the recipe above, you will only need half of the caramel, but I’m sure you will find something to do with the rest! May I suggest pouring it over vanilla ice cream? Or my personal favorite, spoon, dip, eat, repeat!

Nom Nom.

Bye till next week!



Take Out Fake Out: Homemade Naan Bread

5 Dec

Hey ladies and gents,

Just a quick post to let ya’ll know that my weekly Hello Giggles column has been posted!

YUMMY yummy homemade naan bread to go with your butter chicken.


This is definitely a must try recipe. It’s freaking easy but will impress the crap out of anyone you serve it to. You will NEVER go back to store-bought naan bread again.

Once you have them made you can totally add some oil and garlic to the outside for garlic naan, you could use them for a pita sandwich type deal, or you could even top them with your favorite pizza toppings and bake to make a super easy and fast homemade pizza.

The possibilities are endless.

Anyways, promise to try these out, k? Check the full recipe out here.

I have a new Christmas recipe for you tomorrow! I hope you’re all excited.


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