Zuccini cheese “bread”

Love cheese but hate carbs?
TOTAL TIME: 0:50
PREP: 0:15

INGREDIENTS

3 medium zucchini, or about 4 cups grated zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. Freshly Chopped Parsley
Marinara, for dipping

DIRECTIONS
Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.

Beef bone broth

Ingredients:
4 pounds beef bones with marrow
4 carrots, chopped
4 celery stalks, chopped
2 medium onions, peel on, sliced in half lengthwise and quartered
4 garlic cloves, peel on and smashed 1 teaspoon kosher salt
1 teaspoon whole peppercorns
2 bay leaves
3 sprigs fresh thyme 5-6 sprigs parsley
1⁄4 cup ACV
18-20 cups cold water


Directions:

1. Place all ingredients in a 10 quart capacity crock-pot.
   
2. Add in water.
   
3. Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.
   
4. Simmer for 24-48 hours.
   
5. Remove from heat and allow to cool slightly.
   
6. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
   
7. Use within a week or freeze up to 3 months. 
   

Chicken Tortilla Lettuce Wraps

Add some Mexican flair into what’s normally an Asian dish. Soft butter lettuce (or romaine) cradles taco-seasoned chicken, juicy tomatoes and corn, crisp red peppers, and cheese. The wraps are topped with bright cilantro and seasoned tortilla chips. There’s so much flavor and texture in every bite. You can customize the wraps by incorporating ingredients like black beans, guacamole, salsa, sour cream, or your favorite taco fixings. They’re ready in 10 minutes and a crowd favorite.

INGREDIENTS:

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into small pieces (can use ground chicken or beef)
3 tablespoons taco seasoning
1 head butter lettuce
1 medium tomato, diced, or halved cherry tomatoes
1/2 cup red bell pepper, diced small
1 cup frozen corn
1 cup shredded cheddar cheese or a Mexican mix
1/2 cup fresh cilantro leaves, finely minced
1 cup seasoned tortilla chips, crushed (I crush Doritos in my palm)
1/2 cup canned black beans, drained and rinsed, optional
1 medium avocado, peeled and diced
salsa, for garnshing
sour cream, for garnishing

DIRECTIONS:

To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 4 minutes, flipping and stirring intermittently so all sides cook evenly. After the chicken has cooked through, evenly sprinkle with taco seasoning and stir to coat. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you prep the remaining ingredients.

Peel off the leaves of the butter lettuce from the core and stack them on a plate.
Use 2 leaves of butter lettuce per wrap.  (Leaves are doubled up so the wraps are sturdier) and add about 3 tablespoons chicken. Top with your choice of the remaining ingredients and enjoy. 

Lettuce Wraps

Ingredients:

1 tablespoon olive oil
1 tablespoon sesame oil
1 pound ground chicken (ground turkey, beef, or pork can be used.)
1 medium/large sweet Vidalia or yellow onion, diced small
1/3 cup hoisin sauce
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted) 

3 cloves garlic, finely minced or pressed
1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste 

one 8-ounce can water chestnut, drained and diced small
2 to 3 green onions, sliced into thin rounds
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
butter lettuce leaves, for serving 

Pine nuts to garnish generously


Directions:

To a large skillet, add the oils, meat, and cook over medium-high heat until meat is cooked through; stir intermittently to crumble while cooking.

Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.

Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.

Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.

Spoon about 1/4 cup of the mixture into each lettuce leaf to serve. Garnish generously with pine nuts. Eat "taco style" using lettuce leaf as the shell. Enjoy! The filling will keep airtight in the fridge for up to 5 days.