Fall is still hot in Texas

Kyle’s Kitchen

Even though the first day of fall was Sunday, we all know we’ll be lucky if we get into the 70s during the day around these parts. I think there are a lot of you who like what I call “winter foods” any time of year like my parents. They love soups and stews even when it’s 100 degrees. I tend to stay away from those kind of dishes until real winter starts, which in my world is 68 degrees.

Here are a few recipes for people like me who aren’t quite ready for winter dishes. The first one is a copycat recipe for P.F. Chang’s:

Chicken Lettuce Wraps

1 tbsp olive oil 1 pound ground chicken 2 cloves garlic, minced 1 onion, diced 1/4 cup hoisin sauce 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp freshly grated ginger 1 tbsp Sriracha, optional 1 (8-oz) can whole water chestnuts, drained and finely diced 2 green onions, thinly sliced Kosher salt and freshly ground black pepper, to taste 1 head butter lettuce Heat olive oil in a large cast iron skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes, season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. -kwc Here’s a Greek shrimp salad recipe, but I would definitely add some Cavender’s Greek Seasoning.

Greek Style Shrimp Salad

1 pound raw shrimp (26 to 30 count), peeled Olive oil to taste Salt and pepper to taste 2 medium tomatoes, cut into medium dice 1/2 cup crumbled feta cheese 1/2 cup pi t ted and coarsely chopped Kalamata olives 1 teaspoon dried oregano 1/4 cup olive oil 4 teaspoons red wine vinegar 1 (10-oz) package baby spinach leaves Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.

Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 tbsp. of the olive oil and 2 tsp. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)

When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsp. vinegar; toss again. Divide spinach among four large plates. Top with a portion of the shrimp mixture.