Asian Beef Lettuce Wraps

I love me some Asian food but sometimes I'm a little intimidated wondering if it's going to turn out as well as it tasted that last time I had it out to eat.
Well, I realized that it's not intimidating once you just accept that you can keep it simple and it can be really super good and worth doing.
This little recipe is VERY quick and was super good. I mean, it was awesome. Got the recipe from Relish, my favorite go-to site for getting recipe and menu planning ideas.

Asian Beef Lettuce Wraps

1 1/2 pounds sirloin steak
1 C. sesame ginger marinade (there is Lawry's or something that this comes in a bottle, ready to go)
1 T. canola oil
1/2 yellow onion, halved and thinly sliced
1 tsp. garlic, minced
1/4 tsp. crushed red pepper flakes
3 T. soy sauce
1/2 C. dry roasted peanuts, chopped
1 tsp. rice vinegar
1 head Boston (butter) lettuce
salt and pepper, to taste

1- Place the meat in the freezer for about 20 minutes (for easier slicing) if you have time. Slice the steak into thin strips against the grain. Season the meat with salt and pepper and place in a large ziploc bag. Add the marinade and turn to coat. Place in the refrigerator and marinade all day.
2 - Add the oil to a large skillet over medium heat. Saute the onion, garlic, and red pepper flakes until the onion is translucent, about 3 minutes. Add the soy sauce and cook another 2 minutes. Remove to a bowl.
3 - Remove steak and discard the marinade.
4 - Add a little more oil to the skillet over medium-high heat and let it get hot. Add the steak to the skillet. Sear for 2 minutes, turn and cook another 2 minutes or until cooked through. Return the onion mixture to the skillet and stir in the peanuts and vinegar.
5 - Place the meat mixture in a serving bowl. To serve, form little cups with the lettuce leaves, scoop the filling into them, wrap and serve.

Prep time: 15 minutes
Marinade time: all day
Cook time: 25 minutes

Crockpot Jambalaya

Got this recipe from Taste of Home but made a few changes to get it how I liked it. Seriously tasty and hubby thought it was even better the second day when all the flavors sort of melded together.

1 can tomato puree
20 oz. chicken broth (recipe called for 1 can but the consistency just needed more in my opinion)
1 can tomato paste
1 green pepper, chopped
1 onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 tsp. dried parsley flakes
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/4 tsp. kosher salt
1/2 tsp. cayenne pepper
1/2 tsp. hot pepper sauce
1 pound chicken breasts cut into cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

In a 5-qt. slow cooker, combine the tomato puree, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.