Spaghetti Squash with Sofrito and Beans

I have heard sofrito is to Latin and Puerto Rican cuisines as the trinity is to Cajun cuisine. So many recipes I have collected from recipe boards and Pinterest start with sofrito. As I understand it each Puerto Rican family has their own sofrito recipe. Sofrito is usually a saute of onions, garlic, peppers, cilantro and tomatoes. It is added to everything from stew to beans. I have always wanted to try it for myself. This week I decided to finally give it a try. A long time ago during an online search, I saw a menu item called Spaghetti Squash with Sofrito and Beans. There was just a description no recipe or photo. For some reason it has been in the back of my mind as something I wanted to try one day. Well now I have gone and done it. And it is really good too. I love sofrito! It adds a sweet and tangy flavor to the beans. Dear sister remarked that it was similar to caponata. The onions, peppers, garlic and tomatoes really sweeten the sauce. The olives and capers add zippy acidity. This sofrito and beans is delicious on the spaghetti squash but I think it would be great in so many other ways. I think it would be great over rice, it would make a great side, a dip with corn chips or a filling for tacos or empanadas. I look forward to more experimenting with sofrito.

Spaghetti Squash with Sofrito and Beans

Serves 4

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

1 green pepper, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

2 medium tomatoes, chopped

1/2 cup cilantro, chopped (plus more for garnish)

8 oz. can no salt added tomato sauce

1-1/2 tsp. Sazon seasoning

3/4 tsp. kosher salt, or to taste

1/4 tsp. black pepper, or to taste

1/8 tsp. red pepper flakes, or to taste

1 can low sodium black beans, drained and rinsed

1 can low sodium red kidney beans, drained and rinsed

1/4 cup pimiento stuffed olives, sliced

1 Tbsp. capers

2 small spaghetti squash

Directions

Heat a 3-1/2 quart saucepan over medium high heat. Add olive oil, onion, green and red peppers; sauté until onion is translucent. Add garlic, continue to sauté until fragrant. Add tomatoes, cilantro, tomato sauce and seasonings, stir to combine and bring back to a simmer. Add beans, olives and capers, cover and simmer on low while preparing the squash. Taste for seasoning and adjust if necessary.

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each squash or half separately). When squash is cool enough to handle, pull the squash into spaghetti like threads. Season with salt and pepper.

To serve: Top each spaghetti squash half with a serving of sofrito and beans. Garnish with additional cilantro if desired.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Reasons To Skip The Housework: STH Link Party
God's Growing Garden: Tuesday with a Twist
Spatulas On Parade: Wonderful Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Ramblings of a (Bad) Domestic Goddess: Healthy Living Link Party

Cauliflower and Artichoke Salad

You know how everyone is using cauliflower as a substitute for everything? Well I don't know if I could ever give up rice, potatoes and grains for just cauliflower but sometimes it just works. This is definitely one of those times. I got the bright idea to take a family favorite Artichoke and Rice Salad and make it over with cauliflower. My family has been making this rice salad since dear sister and I were in 4-H. We didn't raise farm animals in 4-H. We cooked, made napkin rings and neat nighties(pajamas). We also competed in 4-H cooking contests. In fact, dear sister won a rice cookery contest with this inspiration recipe for Artichoke and Rice Salad. Now our memories are not what they use to be; so there is some debate as to where this recipe came from. I say it came from a cookbook called Pirate's Pantry that fell apart and was tossed. Dear sister said it came from one called Pots, Pans and Pioneers. I included that recipe below. One thing we agree on is we added some green olives to the recipe. The original recipe gets most of it's flavor from a box rice mix, curry powder, artichokes, green onions and olives. Since I substituted cauliflower for the rice mix; I added chicken bouillon, carrot, garlic and parsley to my salad. It works really well. I really enjoyed it. It has the same mild curry flavor but it is nice and crunchy. It has a similar texture to coleslaw. I loved the texture and flavor. This salad would be a great pot luck salad. Delicious with grilled foods or just a light lunch all by its self. Mom was really impressed and wanted the recipe. Dad tried it and said it was good. Dear sister said it was very good but her favorite is still the original rice salad. So there you go! I am giving you two salads in one post. You can choose your favorite.

Cauliflower and Artichoke Salad

Serves 6 to 8

Ingredients

5 cups cauliflower, florets

1 small carrot, peeled and roughly chopped

1 garlic clove, minced

1/2 cup light mayonnaise

1 tsp. low sodium chicken bouillon

1/2 tsp. curry powder

1/8 tsp. turmeric

1 Tbsp. parsley, chopped

1/2 green bell pepper, diced

1 small jar marinated artichoke hearts, drained liquid reserved

2 green onions, sliced

1/4 cup sliced green olives with pimentos

Kosher salt, to taste (optional)

Dash white pepper, to taste

Direction

Place cauliflower and carrot in a blender. Fill blender container with water and pulse until cauliflower resembles grains of rice. Drain in a colander, pat dry and set aside.

In a serving bowl add garlic, mayonnaise, reserved artichoke liquid, chicken bouillon, curry powder, turmeric and parsley; stir to combine. Add cauliflower mixture, bell pepper, artichokes, green onions and olives; stir until mixed well. Season to taste with salt and pepper. Refrigerate until ready to serve.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

Bloody Mary Hamburger Steaks

This recipe turned out to be a bright idea as well as a bright and savory meal. A while back my Mom made a recipe for Bloody Mary Stew with Egg Noodles and Olives. It was a delicious dish but what I was smitten with was the noodles. I loved the briny bite the olives added to the noodles. The stew was great but you could not taste the Bloody Mary flavors. So I began to think.... Can you hear Jeopardy music playing? I can. LOL! Anyway, back to thinking. I wondered what would be delicious with those noodles? What can I make with more Bloody Mary flavor. Then it occurred to me why not smother a hamburger steak with Bloody Mary Mix. Perfect! I was able to add the Bloody Mary flavors inside the burger then smother it in even more flavor. It was delicious with the noodles. Bright, saucy and tangy comfort food. My only regret is that I was a little timid with the spice. I thought anything spicy or with heat would intensify when cooked and it had time to reduce. It really didn't. So I would say this recipe as is would be family friendly. It is not spicy. But if you are looking for the spicy heat of a Bloody Mary bump up the hot sauce and horseradish. I am totally going to bring the heat next time I make it. I may even try adding a little vodka? I hope you will give it a try. I used a store bought Bloody Mary mix but you could totally use your favorite recipe as well. Don't forget to try the noodles too! You will love them. They are a delicious side for saucy meals like this and stew. So good!

Bloody Mary Hamburger Steaks
Makes 4 servings

Ingredients

16 oz lean ground beef
1/4 cup minced shallot or onion
1/4 cup minced celery
1 tsp. Worcestershire sauce
1 tsp. Horseradish
1 Tbsp. chili sauce
1 garlic clove, minced
Celery salt, to taste
Lemon pepper, to taste
1 Tbsp. olive oil
12 oz. Bloody Mary Mix
1 tsp. hot sauce, or to taste

Directions

In medium bowl, combine beef, onion, celery, Worcestershire sauce, horseradish, chili sauce, and garlic; form mixture into four equal patties, each about 3/4" thick. Season both sides with celery salt and lemon pepper.

Heat olive oil in medium nonstick skillet over medium heat 1 minute; add patties. Cook, turning once, 2-3 minutes on each side, until browned.

Add Bloody Mary Mix and hot sauce to skillet; reduce heat to low. Cook, 5 minutes, until patties are cooked through and sauce reduces. Serve over Egg Noodles with Olives.

Egg Noodles with Olives

Serves 4

Ingredients

4 cups dry egg noodles
2 tsp. olive oil
1/2 cup sliced green olives
4 ribs from the heart of celery with leaves, sliced
Kosher salt, to taste
Black pepper, to taste

Directions

Prepare egg noodles according to package directions in salted water. Drain and place in a serving bowl. Drizzle with olive oil. Add olives and celery, season with salt and black pepper to taste. Toss to combine. Serve as a side to Bloody Mary Hamburger Steak or stew.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Love Bake Good Cakes: Freedom Fridays with All My Bloggy Friends
Tornadough Alli: Throwback Thursday Link Party
Reasons To Skip The Housework: STH Link Party

Muffy Tortilla Pizza

Here is a quick little post. Today I threw together a recipe made with odds and ends of things I had in the house. I had about an inch and half of a salami stick, a few slices of ham and just a little bit of cheese left in a bag. I always have tortillas on hand and olives in the frig, but today I even had red peppers too. So I decided to make a pizza. I made it a white pizza and left off the sauce, besides there is no sauce on a muffy. Let me tell you, this little Tortilla Pizza has all the flavor of a Muffaletta or "Muffy" but with out all the bread or carbs. It was so delicious! I think if I had pepperoncini and giardiniera I would have added that too. Maybe next time. I will definitely make it again and soon. It taste just like a muffaletta but thin and crispy like a thin crust pizza. So good! I hope you will give it a try.

Muffy Tortilla Pizza
Serve 2

Ingredients

2 small flour tortilla 
olive oil cooking spray
4 Tbsp. Italian cheese blend or Mozzarella, shredded
3 slices of ham, chopped
6 black olives (kalamata), sliced
6 green olives, sliced
6 slices of a hard salami stick
1 jar roasted red pepper, torn

Directions

Place a sheet pan upside down on the middle rack of the oven. Preheat oven to 450 degrees.

Spray one side of each tortilla with olive oil spray. Place tortilla spray side down on a piece of aluminum foil. Sprinkle each tortilla with cheese. Top with ham, olives, salami and red peppers. Place your tortillas and foil on the sheet pan in the center of the oven and bake for 8 minutes. Remove from the foil and enjoy!

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Home-style Beef Spaghetti Squash

This is another quick weeknight meal. Dear sister and I put this together weeks ago and marveled how similar it taste to the spaghetti sauce we grew up on. It has that same slow simmered flavor but it is fast. It tastes as if it has been cooking all day long. It was so good we made it again tonight. I think it is the mushroom pasta sauce and the olives that makes this sauce so similar to the sauce of our childhood. That flavor combo is definitely what makes this a comforting home-style meal for me. But the best part is, this recipe is healthy and on the table in less than 30 minutes. Serving the sauce over spaghetti squash lowers the carbs, if you are counting them. We felt really good about that. It means we can have it more often. I will be keeping this recipe and the ingredients on hand for a future easy comforting meal. I hope you will too. 

Home-style Beef Spaghetti Squash

Serves 4

Ingredients

1 lb. extra lean ground beef

1/2 yellow onion, finely diced

1/2 green bell pepper, finely diced

24 oz. jar of mushroom pasta sauce                                                   

2.25 oz. can of sliced black olives, undrained

Black pepper, to taste

Red pepper flakes, to taste

2 small spaghetti squash

Kosher salt, to taste

Parmesan cheese, to garnish

Directions

Heat a dutch oven over medium high heat. Add ground beef, breaking it up with a spoon, stirring until brown. Season with black pepper and red pepper flakes. Add onion and bell pepper, continue to cook until onions are translucent and peppers begin to soften. Add pasta sauce, olives and 1/2 cup water; bring to a simmer. Simmer over low heat while preparing the spaghetti squash.

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 7 minutes. Let cool 5 minutes (You may have to cook each squash separately). When squash is cool enough to handle, pull the squash into spaghetti like threads. Season with salt and pepper. To serve spoon sauce over spaghetti squash and garnish with Parmesan cheese.

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Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Dizzy Busy & Hungry: Wine'd Down Wednesday

Tuna Puttanesca Spaghetti Squash

I must be going through a spicy phase. Today for lunch I made a spicy puttanesca sauce to pour over spaghetti squash. The first time I heard of puttanesca sauce was on a Rachael Ray show. She had a colorful story about how certain ladies would put a pot of this intoxicating sauce in the window to draw people in. Traditional puttanesca sauce begins with melting anchovies, garlic and red pepper flakes into olive oil. It is delicious! But it was also Rachael Ray who I first saw substitute tuna for the anchovies. It bumped up the protein in the sauce, by the way also delicious. I have been making both for years. I have made Rachael Ray's recipes, I have made my own one pot pasta, I even made a Tuna Salad Puttanesca Style. It was just recently that I thought about serving it over spaghetti squash. I made it chunky style using no salt added diced tomatoes with garlic, oregano and basil. After all the other ingredients like tuna, olives and capers will add a saltiness to the sauce. It turned out delicious. I used 1/2 teaspoon of red pepper flakes and it is nice and spicy. If you are sensitive to spicy you might start with 1/4 teaspoon and add more after tasting. I love the vermouth because it adds a herb note in the background, but you can always use a little white wine if that is what you have on hand. Don't be afraid of the tuna; this sauce is not fishy, it is just spicy, savory and delicious. I hope you will give it a try. Besides you never know who might follow the aromas to your kitchen?

Tuna Puttanesca Spaghetti Squash

Yield: 2 servings

Ingredients

1 small spaghetti squash

1 Tbsp. olive oil

1/4 to 1/2 tsp. red pepper flakes (to taste)

2 garlic cloves, minced

5 oz. can tuna, drained

1 oz. vermouth

14.5 oz. can no salt added diced tomatoes with garlic, oregano and basil

2.25 oz. can sliced black olives, drained

2 tsp. capers, drained

Kosher salt and black pepper, to taste

Parmesan cheese, shredded

Directions

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 7 minutes. Let cool 5 minutes. When squash is cool enough to handle, pull the squash into spaghetti like threads. Season with salt and pepper.

Heat a 2 quart saucepan over medium high heat. Add olive oil, red pepper and garlic; sauté until fragrant. Add tuna and stir breaking up any large pieces. Add vermouth, tomatoes, olives and capers. Season with black pepper and simmer about 10 minutes. Serve over spaghetti squash and garnish with parmesan cheese.

Linking to:
Dizzy Busy & Hungry: Wine'd Down Wednesday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Diary of a Real Housewife: Friday Favorites
Ms. enPlace: See Ya in the Gumbo
Creating Silver Linings: Corn-free Every Day Link Party
Anyonita Nibbles: #tastytuesdays
Back to the Basics: Tuesdays with a Twist

Two Olive Tapenades - 1 Spicy, 1 Rich

I told you about the Hummus Vegetable Sandwich I have been making. They are so good. Well I was cheating a little. I was just finely chopping up olives instead of using tapenade. Mainly because I could not find pre-made at the store the day I went to look for it. The good thing about my cheat is that it inspired one of these tapenade recipes. I was using jalapeno stuffed green olives for the sandwich. So when I went to make my green olive tapenade I substituted pickled jalapenos for the capers. The results is the green olive version is spicy, zesty and bright. The black olive version is rich and fruity. So delicious! Tapenade is so easy to make. The food processor does all the work. Just place the ingredients in and pulse until chopped, then turn it on and drizzle in the olive oil. That is it. You have a delicious spread for crostini or sandwiches and wraps.

Spicy Green Olive Tapenade
Makes over 1 cup (9 oz.)

Ingredients

6 oz. can dry weight green olives*, pitted and drained
1 garlic clove, minced
3 sprigs of thyme, leaves picked
1 sprig of parsley
1 large leaf of basil, torn
1 Tbsp. pickled jalapeno, sliced
Zest and juice of 1/2 a lemon
1/2 shallot (or 1/4 small red onion), minced 
2 Tbsp. olive oil
Salt and pepper to taste

Directions

Add the first eight ingredients to a food processor. Pulse and drizzle in the olive oil. 

Adjust seasoning with salt and pepper and more lemon juice if desired. Serve warm or at room temperature.

Rich Black Olive Tapenade
Makes over 1 cup (9 oz.)

Ingredients

6 oz. can dry weight black olives*, pitted and drained
1 garlic clove, minced
3 sprigs of thyme, leaves picked
1 sprig of parsley
1 large leaf of basil
2 tsp. capers in white balsamic vinegar, drained
Zest and juice of 1/2 a lemon
1/2 Shallot, minced
2 Tbsp. olive oil
Salt and Pepper to taste

Directions

Add the first eight ingredients to a food processor. Pulse and drizzle in the olive oil. 

Adjust seasoning with salt and pepper and more lemon juice if desired. Serve warm or at room temperature.

*Note: I used Lindsay Naturals Olives for both these tapenades. I bought them as a lower sodium option. I did not receive any compensation for using their products.

Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Reasons To Skip The Housework: Skip The Housework Link Party
Ms. enPlace: See Ya in the Gumbo
Dizzy, Busy & Hungry: Wine'd Down Wednesday

Hummus Experiment #3 and Recipe Reviews

Remember the smooth hummus experiment? Well I have been a little lax in experimenting. But when I came across Minimalist Baker's Best Ever 5 Minute Microwave Hummus recipe, I knew it was time for experiment number three. Dana went on and on about how close it was to restaurant hummus. Verdict ... She is SO RIGHT! Oh man this hummus is the right color, the right texture and taste amazing. It is so easy too. You just cook the garbanzo beans and garlic in the microwave and blend the hummus hot. Now you may be shocked at the amount of tahini and olive oil. But I think this is the secret to the recipe. I think many of us try to eliminate too much fat from our hummus recipes by cutting back on the tahini and olive oil. I am guilty of this myself. But it made a huge difference in the end results. So creamy and fluffy! I used four cloves of garlic because I knew cooking the garlic would mellow it out some. I didn't even add any salt because the can of beans I used were not low sodium. It taste perfect! I may have to revisit some of my own hummus recipes and "fatten" them up a bit.

So what did I do with this hummus? Well I admit, I ate some with a spoon. Don't judge! But the real reason I wanted to make hummus was to make a wonderful sandwich I just recently discovered. It is a Hummus Vegetable Sandwich from Martha Stewart. The first time I made this sandwich I made it with store bought hummus and finely diced olives. It was so amazing I decided to make homemade hummus and tapenade so I could make many more sandwiches. I have made sandwiches for my sister, I made a sandwich and took it to work for lunch. The hummus and the sandwich are so delicious. Turns out, this sandwich travels well too. It did not get soggy, it was perfect lunch time fare. I think this will become a regular around here. I hope you will try it for yourself.

Hummus Vegetable Sandwich
Adapted from Martha Stewart
Serves 1

Ingredients

2 slices light honey wheat bread
1/4 cup hummus
1 tablespoon olive tapenade
1/4 cucumber, thinly sliced
1 coarsely grated carrot

Directions

Spread 1 slice bread with hummus; spread remaining slice of bread with tapenade. Top hummus with cucumber slices and carrot. Place bread with tapenade on top to form a sandwich.

Want to know more about the Tapenade click here 

for two recipes. One spicy and one rich.

Linking to:

My Turn for Us: Freedom Fridays with All My Bloggy Friends

Reasons To Skip The Housework: Skip The Housework Link Party

Ms. enPlace: See Ya in the Gumbo

Dizzy, Busy & Hungry: Wine'd Down Wednesday

Recipe Review: Moroccan Roasted Veggies

This recipe is why I was so excited to find Spice & All. They had halloumi! I copied this recipe from the Weight Watchers recipe review board years ago. I made it once but had to substitute queso fresco for the halloumi. It was delicious with the substitution but I always wondered how would it be with the halloumi. Well question answered, it is still delicious! This recipe is full of delicious roasted vegetables, warm spices and bright lime flavor. Resist the urge to add salt. The lime, olives and halloumi seasons the vegetables just right. Don't worry if halloumi is not available in your area. Any non-melting, crumbly, salty cheese will work. Try queso fresco or feta. Leftovers re-heat well in the microwave. They are not bad as a cold salad either. I have also pureed some of the veggies in my homemade hummus; substituting lime juice for lemon. This is a great use of summer vegetables and Spice & All market.

Moroccan Roasted Veggies with Halloumi Cheese
Makes 8 servings

Ingredients

1/2 tsp cayenne pepper  
2 tsp ground cumin  
2 Tbsp Tomato Paste  
2 medium fresh limes  
2 Tbsp olive oil  
2 bell peppers, chopped large  
2 small zucchini, chopped  
1 small eggplant, chopped  
1 cup uncooked red onion, cut into wedges  
2 cloves garlic, sliced  
7 oz Halloumi cheese, chopped  
2 oz kalamata olives, quartered 

Directions 

Preheat the oven to 400. Mix together the cayenne, cumin, tomato paste, juice of 1 lime and oil. Place the peppers, zucchini, eggplant, onion and garlic in a large roasting pan and drizzle with the tomato mix. Put the squeezed lime halves into the tin. Roast for 20-25 minutes until the veg is golden and tender. Add the halloumi and olives and cook for a further 10 minutes until the halloumi is golden. Squeeze over the juice from the other lime just before serving. 

Notes: I found the recipe on a Weight Watchers recipe review board. When I research it's origin, I found the possible original source of Tesco Real Food.

Linking to:
Stone Cottage Adventures: Tuesdays with a Twist
Carole's Chatter: Food on Fridays - Vegetarian & Vegan

Taco Lettuce Wraps with Creamy Mexican Dressing

I really enjoy lettuce wraps. I feel like I am doing something good for myself when I make them. Then there is the cold and hot combo thing I love. But the star of this recipe is the Creamy Mexican Dressing. I mean let's face it, everyone can make tacos and serve it in lettuce. But this dressing makes it special. This is my version of the house dressing they serve at most Mexican restaurants. It is creamy, sweet and works great with all the spicy flavors of Mexican food. My friends love this stuff. Some order it to dip their chips in, some mix it with their salsa and then dip in their chips. I have just always loved it on puffy tacos and taco salads. I searched on line for years for a recipe. Then one day we went to lunch with our new receptionist and I remarked I would love to know how to make this. She said, "I know how to make it. It is just mayo, milk, sugar and paprika." That simple! No measurements but this was all I needed to give it a try. It is so simple to make and you can adjust the ingredients to your taste. This is the amounts I use most often. It reminds me of the dressing at one of my favorite restaurants. I have seen other recipes that make a 1/2 gallon of dressing. They add garlic powder and cayenne pepper. I tried adding a little to my recipe and it overpowered the dressing. So I leave it out. Maybe if I ever need a 1/2 gallon I will try it again. I am just so happy to be able to make this dressing my way and share it with you. It is definitely the finishing touch on my Taco Lettuce Wraps.

Taco Lettuce Wraps with Creamy Mexican Dressing
Serves 4

Ingredients

1 lb lean ground beef
1 packet or recipe of Taco Seasoning (click here for recipe)
1 head green leaf lettuce, washed and dried
1/2 cup 2% sharp cheddar cheese, shredded
1/2 pint grape tomatoes, halved
1 (2.25 oz) can sliced black olives
4 green onions, sliced
1/2 cup cilantro, chopped
Creamy Mexican Dressing (recipe below)
Baked tortilla chips, crushed

Directions

Brown ground beef in a skillet over medium high heat. Add taco seasoning and 1/2 cup water. Simmer until all water is absorbed. Turn off heat.


Place two lettuce leaves on a plate. Place a spoon of beef in the center of each leaf. Top with cheese, tomatoes, olives, green onions and cilantro. To serve drizzle with Creamy Mexican Dressing and garnish with tortilla chips.



Creamy Mexican Dressing
aka “El Chico Dressing” or “House Dressing”
Makes 1/2 cup

Ingredients

1/4 cup light mayonnaise 
1/4 cup milk 
2 tsp. sugar 
1 tsp. paprika (sweet) 
1/2 tsp. kosher salt, or to taste

Directions

Mix all ingredients with a wire whisk and refrigerate. Taste after 2 hours and make any additions to taste. Return to refrigerator until serving.


Serve on taco salads or tacos. This dressing is also good as a dip for tortilla chips.

Note: Be sure to use a sweet paprika. I have used paprika that was not labeled hot but was hotter than normal and 1 tsp is too much. If you use hot or smoke paprika start adding paprika a little at a time tasting as you go.

Looking for more Lettuce Wraps. Try these recipes:

Turkey Lettuce Wraps

Turkey Picadillo Lettuce Wraps

Linking to:

Six Sister's Stuff: Strut Your Stuff Saturday Link Party

Life on Lakeshore Drive: Bouquet of Talent Link Party

Jam Hands: Recipe Sharing Monday
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Love Bakes Good Cakes: All My Bloggy Friends
Anyonita's Nibbles: Tasty Tuesdays
Tumbleweed Contessa: What'd you do this weekend?
Miz Helen's Country Cottage: Full Plate Thursday
The Lazy Gastronome: Taco Tuesday