I know you will find this hard to believe, but seriously, I’ve been trying to eat healthier! I found this darling little bowl at a thrift shop last week, and really wanted to make something to show off this new treasure of mine. I had some hot Italian chicken sausage in the refrigerator, and just threw this recipe together in no time. I decided to add some crunch with red radishes, and slivered almonds. The hot Italian chicken sausage was salty enough on its own, but I love black olives, so I added them. To balance the whole dish out, I added some fresh cilantro, and served it over red leaf lettuce. To top it all off, I added some soy sauce dressing that I created. It really is quite tasty. As you all know Pete is not a big vegetable/salad guy, so I’m trying some different recipes, to try and tantalize his taste buds, and God knows that is a challenge! He really does appreciate all my cooking though, and is constantly complimenting my efforts. This Chicken Lettuce Bowl is perfect for lunch or dinner, and is great leftover for the next day. This year has just flown by. I always try to send the boys a care package this time of year, with homemade cookies and a few of their favorite candies and goodies. I got those out last week, and before you know it, Christmas will be here. I hate that all the stores have decorations up even before Halloween, somehow it just doesn’t seem right. I like to celebrate one holiday at a time. I’m very excited this year to be spending Thanksgiving with my Father and Pam in Florida. We will miss you Morgan, but so excited that P.J. will be joining us! My hope for everyone this year, is that you will slow down, enjoy each holiday, and make sure to just breathe! If you’re taking time to read this blog, please leave me a comment and let me know what you think! Love, Stacey
1 lb hot Italian chicken sausage
1 can 2.25 oz sliced black olives
1/2 cup slivered almonds
1/2 cup sliced red radishes
1/4 cup chopped fresh cilantro
6 cleaned red lettuce leaves for the bottom of the bowl
Brown the chicken sausage and drain on paper towel.
Set pan aside.
Place lettuce leaves in bottom of a bowl.
In the same pan that you browned the chicken sausage, over medium heat, add back the cooked chicken sausage and the rest of the ingredients, cook for 2 minutes or just until heated through. Serve over lettuce leaves and sprinkle with 2 tsp of the dressing.
For the dressing:
1/4 cup soy sauce
2 garlic cloves chopped
2 tsp Sriracha
2 drops of sesame oil
1 tsp rice vinegar
1 tsp chopped fresh ginger
juice of 1/2 lime
1 tsp honey
Mix altogether and use just a small amount over the lettuce bowls, about 2 tsp.