Are you an appetizer person, dessert person, or both?
It totally depends on the place for me. In Key West, I would’ve been thrilled to have sampled the key lime pie everywhere we went and that would’ve been possible because everywhere in Key West had key lime pie on the menu and of the few I sampled, there’s a HUGE variation in preparations. I’m a fan of them all, for the record. Shocker 🙂
In high school, my boyfriend at the time thought my family was “rich” because on the rare occasion we did go out to eat, an appetizer and/or dessert to share was common. He also thought we were “rich” because my mom bought jarred salad dressing from the produce section versus the bottled shelf-stable kind. We always had a good laugh over this.
When I met Mark, he also noted my family’s dining out habits. He said we always went out for seafood (true) and that we all ordered a cocktail/beer and split a dessert. All true. On the rare occasion we ate out, we did it right, I guess!
Now I would say that an appetizer or dessert are rarely ordered if Mark and I go out for dinner, but if I had to choose between the two, I’d typically choose an appetizer. I’ve definitely morphed from a lover to sweets to a lover of savory…but I mean, everything has its time and place. Kind of like key lime pie when in Key West. Every day of the trip. Okay, that’s an exaggeration. I had to have ice cream, too! 😉
A new trick of mine is to serve an Asian-flavored appetizer alongside pot stickers — a food my kids LOVE. I call lettuce wraps “tacos” and it seems to improve their acceptance of vegetables. The flavors are on-point and I love the textures of the tender mushrooms and crunchy water chestnuts. A classic appetizer, this one never disappoints!
- 2 tsp toasted sesame oil
- 1 lb ground chicken breast
- 8 oz mushrooms, diced
- 1 (8 oz) can water chestnuts, drained and diced
- 4 green onions, thinly sliced and divided
- 1 head butter or romaine lettuce
- 1/4 cup hoisin sauce
- 1 1/2 Tbsp low-sodium soy sauce
- 1 Tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 small shallot, diced
- 2 tsp fresh grated ginger or ginger paste
- 3 cloves garlic, minced
- Heat sesame oil in a large skillet over medium-high heat. Once hot, add ground chicken and cook until cooked through, about 5 minutes, breaking up as it cooks into a crumble. Add in mushrooms, water chestnuts, half the green onions; cook until tender, about 3 minutes, stirring often.
- Meanwhile, whisk together the sauce ingredients in a small bowl; set aside.
- Reduce the heat to medium and add the sauce. Stir and allow to simmer and sauce to be absorbed, about 3 minutes.
- Serve chicken mixture in lettuce leaves, topping with remaining sliced green onions.
Recipe from Kathryn's Kitchen
Nutrition Information:Yield: 10 Serving Size: 1 lettuce wrap
Amount Per Serving: Calories: 127Total Fat: 2.7gCholesterol: 32mgSodium: 247mgCarbohydrates: 9.0gFiber: 2.1gSugar: 4.7gProtein: 11.7g
Looking for more appetizer inspo? You got it!
- Avocado Cucumber Shrimp Appetizer Bites
- Buffalo Chicken Bread
- Gluten-Free Quinoa Pizza Bites
- Basil Ricotta Toast with Garlicky Charred Tomatoes and Squash
- Creamy Radish Dip
Weekly Menu: April 11th – 15th
- Sunday: leftover tacos
- Monday: Sausage Pasta Skillet
- Tuesday: Turkey meatballs with spaghetti and green beans
- Wednesday: Tikka Masala Naan Pizzas with roasted cauliflower
- Thursday: Thai Chicken Satay with Peanut Sauce with pot stickers