I don’t post things I make for lunch very often because they are dull and ordinary. We eat a lot of leftovers turned into salads or sandwiches.
Yesterday, we had what was supposed to be the night befores dinner. On Wednesdays, my belly dance day, I have our dinner made ahead, and it just needs to be reheated. I don’t get home until almost 8:30, and I am ravenous.
When I got home from belly dance, Marty was heading to his fourth rescue squad call of the night. He’s an advanced volunteer EMT; it wasn’t even his coverage night.
Marty is not one to let someone in need have to wait for an out-of-town EMS agency to cover the call if no one else responds. He needs another person to be the driver.
I ate some leftovers and went to bed. He didn’t get home until after 11 pm. I am glad I didn’t wait for him to have dinner together. After dancing and teaching for 3 hours, my body is physically exhausted and needs to rest.
Wednesday night’s dinner turned into a Thursday lunch menu; we had Korean cauliflower “wings” with Alabama white BBQ sauce, Asian lettuce wraps, and a small bowl of white rice.
This was my first time making the Korean cauliflower wings. I’ve made cauliflower Buffalo “wings,” but these were as good or if not better. I wrote an entire blog piece last year titled Su-per-cauliflower-listic-ex-pi-a-li-do-cious. Here is the link if you want to read about it.
As I was searching for recipes, I saw one from Chef Edward Lee, a Korean chef who lives down south. His twist on his regular Korean chicken wings is a drizzle of white bbq sauce. I had never heard of such a thing!
I researched and found I am late to this flavor bomb party. It will now be a regular drizzle on our bbq chicken and smoked brisket. Above is the recipe I used for the white bbq sauce.
After searching for a recipe for the Korean cauliflower wings, I tried this one from Food52 without the sauce the recipe recommends with the “wings.”
As for the Asian lettuce wraps, I used a copycat version of PF Chang’s recipe from Damn Delicious. It’s a good recipe, so I always have a can of water chestnuts in my pantry. I used ground turkey because that’s what I had on hand. Above is the recipe link I used.
I never take credit for recipes that food bloggers do by blatantly copying and pasting someone else’s recipe and then calling it their own. I dislike that they do this! It isn’t fair to the original person who did all the work.
At this point in my busy life, I don’t see myself creating my recipes for these dishes any time soon. Use the ones I did, and I promise you won’t be sorry; they are straightforward.
We finished up with production and have deliveries to make this afternoon. I’ve got a million things on my to-do list today, but for the next couple of hours, I’ll be poolside then having leftover “wings” and lettuce wraps for lunch.
Happy Friday! Have a great rest of your day and weekend! 💜