Shrimp Lettuce Wraps w/ Creamy Sriracha Sauce

This has become one of my super quick go-tos on busy nights.  It's easy to keep the ingredients on hand and it's really healthy.  I love tacos, and lettuce wraps are basically just Asian flavored tacos.  They are a great main dish, but would also make a nice appetizer to a multi-course meal.  Another bonus with this dish, is that is just as easy to make 10 servings as it is 1 serving; it all depends on how much shrimp you thaw/buy.

Shrimp Lettuce Wraps
peeled deveined shrimp (I suggest 1/3 lb per person and I like 31-40 size for this)
lettuce leaves, green leaf or bibb/Boston works best (2-3 per person)
garlic teriyaki stir-fry sauce (1 Tbsp per serving; save some time and just use a good a bottled sauce)
additions:
radishes, bean sprouts, cucumbers, carrots, lime wedges, etc.

   Salt and pepper shrimp.  Saute over med-high heat in a little bit of oil (I like to use coconut or avocado) for about 2 minutes per side.  Toss with sauce and cook another minute so sauce glazes the shrimp and shrimp is cooked through.
   *I have also done this with strips of crispy tofu.  Also seriously delicious.

Creamy Sriracha Sauce
2 Tbsp fat free Greek yogurt
1 Tbsp mayo (any fat content, I use olive oil mayo)
2 tsp sriracha

Combine.  Makes 2 servings.

"Super Bowl" Sunday Menu

We don't like football.  I actually kind of hate it; I have my whole life.  I would rather watch 24 hours of Billy Mays infomercials than watch a football game.  I've always been like this, I can't help it.

I do love a "game day" menu though.  A few weeks ago, when all the TV specials about game day food were on, and the internet started spewing food lists, I began to craaaave junk foods.  I wanted all the fried mozzerella, wings, and dips my body could handle.  Well, I decided to take a bit of a healthier approach, and try some recipes I'd been eyeing for a while for a Firefly marathon.  It was entirely vegetarian, with several vegan dishes, but it was so hearty and delicious you couldn't possibly miss the meat.

BBQ Tofu Nachos--I didn't follow this recipe exactly, because I didn't feel like making another trip to the grocery story. (vegan if you don't add cheese)

Better Jalapeno Poppers-- Again, improvised with what I had, so my version wasn't this exact recipe.

Cauliflower "Wings" w/ Roasted Garlic & Feta Ranch--  I may start eating all my vegetables buffalo style.  I was leery about the ketchup addition to the wing sauce, but it somehow worked and is delicious.  I don't think I broke my califlower into large enough pieces.  They were really good, but a little overcooked following this recipe.  I wanted some crunch left.  Next time, I will probably do ten minutes and ten minutes (instead of 20 and 10.)  Depending on your wing sauce, the cauliflower is vegan.  (Ranch recipe tomorrow.)

Baked Veggie Eggrolls--Super simple and easy, vegan as long as your wrappers don't have egg.  (The ones I can find at my store all have egg, so it's just vegetarian.)  Recipe later this week.

Venison Pierogies

A couple weeks ago, my mom and I went on a pierogi making spree.  We made 4 different kinds and more than 150: dill havarti, pork and sauerkraut, bacon and cheddar, and venison.  They were all definite winners.  It's hard to pick a favorite because they are all unique.  If I had a food truck, it might be a pierogi truck.  Nashville would benefit from it.

Dough
5 C flour
16 oz sour cream*
2 whole eggs
1 egg yolk
3 Tbsp butter, melted 
1 tsp salt

   Combine everything except flour.  Add 4 1/2 C flour.  Incorporate.  (The dough probably will not form a ball on its own.)  Sprinkle 1/4 C flour on surface.  Turn out dough.  Sprinkle the last 1/4 C over the dough.  Knead dough until it comes together and is smooth (~3 minutes).  Add more flour if needed.  Divide dough into easily managed pieces (2-4).  Let rest at least 10 min. in refrigerator.
   On floured surface.  Carefully roll out dough to 1/4 inch thick.  Cut into 3 inch circles.  
   *Reduced fat sour cream works, but do not use fat free.

Venison Filling
~3/4 lb ground venison, cooked and seasoned with salt and pepper
8 oz porcini or button mushrooms, chopped
1/2 C diced onion
2 tsp minced garlic
~1 1/4 C stiff mashed potatoes
6 oz crumbled blue cheese

   Saute onion and mushrooms until onions are translucent, 5-7 minutes.  Combine all the filling ingredients.  Season with salt and pepper to taste.
   Fill pierogies with about 2 Tbsp of mixture.  Seal into half moons.
   Boil until they float.  (At this point, you can freeze them.)
   Makes about 4 dozen.  (Serving size=4)
Finishing (for every 2 servings):
   1 medium onion, sliced.  Saute in butter or oil until soft and sweet, about 10-12 minutes.  Add pierogies, lightly brown on both sides and heat through.  Add about 1/4 C water and 2 Tbsp sour cream to make a sauce.  Sprinkle with parsley.   

Use this post as a more detailed reference. 
   

Beet Hummus w/ Ras El Hanout

Last weekend, I saw Jeff Mauro make mint and beet hummus on The Sandwich King.  At first it seemed odd, then it seemed like a really good idea!  I have a huge jar of beets from my aunt's garden, and I am always on the lookout for different ways to use them.  Well, the grocery store was out of mint, which forced me to redirect 3 of my planned recipes.  While staring at my overly crowded spice/condiment cabinet, I realized I had ras el hanout.  The earthy blend sounded like the perfect compliment to beets.  I was right, beets and ras el hanout are an utterly dreamy pairing!

Beet Hummus w/ Ras el Hanout
1 14oz can drained and rinsed chick peas
1/2 14oz can drained and rinsed white beans (optional, I added them for extra creaminess)
1 C roughly chopped roasted (and peeled) beets (~2 med beets)
1/3 C extra virgin olive oil
1 Tbsp tahini
2 tsp ras el hanout
zest of 1/2 a large lemon
juice of 1 large lemon (~2 Tbsp)
1 large clove garlic
salt to taste

   Blend everything together:  food processor, good blender, immersion blender.  Salt to taste, the amount will you need to add with vary depending on your spice blend.  I need about 1/4 tsp.  (Add extra olive oil if you prefer a thinner hummus.)
   Makes about 3 C.

Christmas Gifts: 2013 edition

I was going to wait another week or so for this particular post, but one of my gift suggestions has free shipping through the weekend.  Usually everyone on my list will get at least one food oriented gift a year.  I think food gifts are perfect for everyone, especially those who are difficult to shop for.  I like to find unique products that someone (like my parents) wouldn't buy for themselves on a regular basis.

Alright, lets get to the goodies.

1.  The Southern Vegetarian--You probably know my love of The Chubby Vegetarian's blog by now.  earlier this year Justin Fox Burks released his first cookbook, and it is amazing.  Sure it is vegetarian, but there are some simply fantastic recipes in here that are sure to please.

2.  Locally Roasted Coffee--This has been a growing trend over the last few years.  Micro-roasters have been popping up as fast as micro-breweries.  Importing fresh coffee berries and roasting them on site can produce some truly terrible coffee.  But it can also produce coffee that is probably magic.  The Nashville area is clogging up with some really good roasters.  I happen to live about a mile from Just Love, which is one of the best within an hour of me.

3.  Micro-brews, spirits, and local vineyards--Speaking of micro-breweries....  Nashville also has some incredible beer:  Blackstone, Yazoo, Fat-bottom, Mayday.  Mayday is actually in Murfreesboro, a few miles from me.  If you pick up a growler of Evil Octopus (a black-BLACK!-IPA), you will not be disappointed.  Micro-stills are also poking their heads through the woodwork.  Middle Tennessee clearly is home to Jack Daniels, but we also have Short Mountain (my favorite moonshine) and Corsair Distillery.  And let's not leave out Arrington Vineyards.  However, I suggest finding business local to you... I mean, unless you want to sample the awesomeness of Middle Tennessee (and we are pretty freaking awesome.)

4.  Oils and Vinegars--Upscale oil and vinegar "taprooms" are making appearances in many high end shopping centers.  I am a big fan of Seasons.  Every single oil and vinegar I tried (and I tried, like, 30) was delicious.  The price per bottle may seem steep, but their premium products are worth every penny.  And they have recently introduced gift boxes!  Through Sunday (Nov 24) , they are offering free shipping on orders over $30.

5.  Cackalacky--This is a North Carolina original.  I met these guys at the bluegrass convention in Raleigh in September.  This is hands down the best hot sauce I have tried this year.  Maybe one of the best I've ever had.  It isn't aggressively spicy, and it has a thicker consistency than many hot sauces which makes it perfect for dousing a chicken breast or piece of fish straight from the bottle.  They have also started making a Cheerwine BBQ sauce that I'm sure is stupidly tasty.

Tomatoes Baked w/ Olives & Goat Cheese

It is tomato season.  I have more tomatoes than I know what to do with.  This little thing was quickly whipped up and so delicious!  Three ingredients, two of which are easy to keep on hand, are all you need for a classy, unexpected side or appetizer.  I used gigantic tomatoes, but you could easily use smaller ones for fancy little hor d'oeuvers.  Firmer, fleshier tomatoes are best, but use whatever you have.

Tomatoes w/ Olives and Goat Cheese
1 lrg tomato
2 Tbsp chopped mixed olives (I had a Greek blend)
1 oz goat cheese

   Slice off the top 1/4 of the tomato.  Remove as much pulp as possible.  Turn upside down on a paper towel to drain for a few minutes.
   Stuff the tomato with olives.  Top with goat cheese.
   Broil, low, for 6-8 minutes about 8 inches from broiler (large ones).  When tomato (of any size) is warm, but not mushy, and goat cheese is starting to brown they are done.
   Serves 1.  (Obviously its a dish easy to multiply.)

Roasted Chick Pea and Artichoke Salad

Roasted chick peas have become one of our favorite things.  Slow roasting them makes them a little crunchy and they become the perfect satisfying snack or side.  In what may have been a mini stroke of genius, I threw them on a top of a salad.  Such a great alternative to croutons!  I made these to go with our chicken shawarma, so they have a Middle Eastern/North African twist with ras el hanout.  I used Al'fez, which you can find at World Market.  It is earthy, smokey, a little spicy, with just a touch of sweetness.

Ras el Hanout Roasted Chick Peas
2 cans organic (or no salt added) chick peas, drained and rinsed
1-1 1/2 Tbsp extra virgin olive oil
1 Tbsp ras el hanout*
1/2 tsp sweet paprika (use a high quality Hungarian paprika if you want flavor and not just color)

   Toss chick peas with oil and spices.  Spread into a single layer on a baking sheet.
   375 deg F for 25-30 minutes, until they reach the desired texture.
   Serves 4.  6-8 if you are putting them on a salad.
*The blend I used had enough salt for the dish, but if your blend does not have much, adjust salt to taste.

Roasted Chick Pea and Artichoke Salad
(per salad)
2 C mixed greens (I used spinach and green leaf lettuce)
~1/3 C roasted chick peas
~1/3 C sliced marinated artichokes
a sprinkle of crumbled feta
tangy dressing (like Greek, a lemon vinaigrette, or my obvious old stand by.)
*Kalamata olives were supposed to go on the salad, but I didn't realize I was out of them.

Lemon Tuna Cakes

Say what you will about canned tuna, but I love it.  It is cheap, tasty, healthy, and versatile.  Ok, yeah, there is canned tuna out there that is only a step up from cat food, but solid white chunk tuna is delicious.

Lemon Tuna Cakes
4 5oz cans solid white tuna in water, drained
1/3 C lowfat mayonnaise
1/3 C seasoned bread crumbs
2 Tbsp dijon mustard
1 egg
1 tsp hot paprika
1 tsp sweet paprika
1/4 tsp dried thyme
zest 1/2 lemon
~1/4 tsp sea salt
~1/4 tsp fresh cracked black pepper
extra virgin olive oil
sauce:
1/2 C all natural sour cream
2 lrg cloves roasted garlic, mashed into a paste
juice 1 lemon (~2 Tbsp)
pinch of salt

   Combine all ingredients for cakes except bread crumbs.  Gently mix in bread crumbs.  Form into 4 or 8 patties.
   Combine ingredients for sauce.
   Heat oil in a large non stick skillet over medium heat.  Cook patties 4-5 minutes per side for large size, ~3 minutes per side for small size.
  Serves 4 dinner portions, 8 appetizers.
 

Super Thick Tarragon & Dill Pickles

I love pickles.  LOVE them!  Eating them, making them, giving them as gifts.  I feel like a mad pickle scientist when I set out to cure a bunch of cucumbers.  This is the cleaned up version of what my kitchen looks like on a pickle making day.

Super Thick Tarragon & Dill Pickles
1 sterilized pint mason jar w/ new canning lid
~3 med Kirby cucumbers, sliced 1/3 inch thick
1 tsp dried dill (1 Tbsp fresh)
1/2 C water
1/4 C white vinegar
1/4 C tarragon vinegar
1 Tbsp kosher salt
1 1/2 tsp white sugar
3 med cloves garlic, crushed
~10 black peppercorns
1/2 tsp coriander seeds
1/2 tsp yellow mustard seeds
1/4 tsp crushed red pepper flake (optional)

   Fill jar with cucumber slices.  Add dill to jar.
   Combine the rest of the ingredients in a small sauce pan.  Bring to a boil, stir occasionally to make sure sugar and salt dissolve.
   Pour boiling liquid over pickles in jar (you may need a funnel.)  Fill as much as possible, make sure all the spices are in the jar.  Immediately close lid tightly.  As it cools, the "button" will pop down properly sealing it.  If it doesn't pop on its own, press it after several minutes and it should stay down.
   Let pickles cure for at least a week.  Shake them every once in a while to distribute spices throughout the jar.
   Refrigerate after opening.
   Makes 1 pint.

Black Bean Hummus (two versions)

Oops!  I totally skipped over the black bean hummus I promised you to go with the crispy smoked chicken rolls!  Sorry.  It almost seems unfair that I call this a recipe because it requires no effort, few ingredients, and it took me less than three minutes to make.  But, god, it is delicious!  I am going to give you two variations:  one is more the consistency of dip and the second is more like a traditional hummus.

Black Bean Hummus (v1)
1 can organic black beans, drained
2 lrg garlic cloves, roughly chopped
1/4 C extra virgin olive oil
juice of 1/2 lemon, about 1 Tbsp
1/2 tsp sea salt

   Puree all ingredients together until smooth.  I use my high powered immersion blender.  Season to taste.
   Makes about 1 3/4 C.  (This is the thinner version, pictured above.)

Black Bean Hummus (v2)
1 can organic black beans, drained and rinsed
1 can organic chick peas, drained
4 lrg garlic cloves, roughly chopped
~1/2 C extra virgin olive oil
juice of 1 lemon, ~2 Tbsp
1 tsp sea salt

   Puree it all together until smooth.  Season to taste.
   Makes about 4 C.

Crispy Smoked Chicken Rolls

The inspiration for these tasty little appetizers was Boscos' Smoked Duck Spring Rolls.  Our Father's Day dinner was Southwestern themed so I changed the flavors, but the basic idea of smoked bird in a crispy shell was there.

Crispy Smoked Chicken Rolls
2 C smoked, shredded chicken*
1 lrg carrot, cut in a very fine julienne
1/2 lrg red bell pepper, very thinly sliced
4 lrg green onions, thinly sliced
1 pkg filo dough**
6 Tbsp salted butter, melted

   Take one sheet of filo, lightly brush with melted butter on one side.  Fold in half width-wise.  Add about 1 Tbsp of chicken, a few pieces of carrots and red bell pepper, and sprinkle with green onions.  Roll up like a burrito.  Use butter to seal the dough and brush the top with a little butter.
   This will make about 18 rolls.
   Bake at 375 deg F for about 15 minutes, until rolls are golden brown and crispy.
   Serves 6.  Serve with fresh salsa or black bean hummus (recipe tomorrow!)


*Season 4-5 chicken thighs very will with salt and pepper.  I used Dillo Dust. (Which you cannot purchase, sorry.  If you really want some you need to place an order with LaRue Tactical.)  It is basically salt, sugar, paprika, pepper, garlic and onion.  Smoke for 1.25 hours according to your smoker's directions.  You can purchase smoked chicken from many BBQ restaurants or you can use roast chicken.
**Make sure to to cover filo sheets with damp paper towels while working so they don't dry out.

First Cookout of the Season

 Last Sunday, my parents came over for the first cookout of the year.  Yes, we have grilled before this.  I consider a cookout to be a meal of at least 2-3 grilled items, shared with people who don't live in your house, and eaten outdoors.  It was fantastic!  My parents brought the protein and we did everything else.

First Cookout of 2012 Menu

Appetizer:

Coastal Blend Goat Cheese Dip w/ Veggies and Crackers

Entree:

New Orleans BBQ Shrimp, grilled

Slightly Smoked Filet Mignon seasoned w/ Pirates Bite

Salad w/ Roasted Asparagus, Bacon and Roasted Garlic Mustard Vinaigrette

Roasted Potatoes w/ Thyme

Dessert:

Grilled Pineapple w/ Greek Yogurt, Honey Berry Sauce, and Hazelnuts

Roasted Vegetable and Chicken Wraps

So, these are from a while ago.... I made them for UFC 143.  Sorry about the time lapse.  But, it is getting very spring-y here in the South.  It is a sweet reminder that real spring is just around the corner and with that means Farmers' Markets!  I seriously can not wait for super fresh and ridiculously tasty local vegetables.

Just veg on the left, with chicken on the right.

Roasted Vegetable and Chicken Wraps
6 12in spinach tortillas
2 6oz containers of roasted garlic hummus
~2 C cooked, shredded chicken
4 lrg bell peppers, roasted and sliced (I used red and yellow, but use your faves.)*
8 oz mushrooms, sliced
1 med eggplant, in 1/4 inch slices
3 med zucchini, thinly sliced
~6 C baby greens
extra virgin olive oil
salt and pepper

   Toss mushrooms eggplant and zucchini with oil, salt, and pepper.  Roast at 375 deg F until tender.  Mushrooms will take 5-6 minutes and the zucchini and eggplant will take 7-8 minutes.  But whenever they are done to your liking, take them out of the oven.
   Spread 2 oz of hummus over each tortilla.
   Evenly distribute roasted peppers over tortillas.
   On three, lay out the mushroom, eggplant, and zucchini.  Divide the chicken among the other three.
   Top with about 1 C of baby greens, or however much you like.
   Tightly roll up tortillas and wrap with plastic.  Refrigerate for at least 30 minutes.  Slice and serve.
   Makes 3 roasted veggie wraps and 3 chicken wraps.  Serves 12-16.... or 6 if you are eating them for lunch or a light dinner.


*For roasting bell peppers:  Place rack near top of oven.  Broil peppers on top rack on high until skin blisters and chars.  Turn peppers over while cooking to evenly char skin.  While hot, place in large glass bowl and cover with plastic wrap.  Let them cool; then peel and de-seed them.

Basil and Goat Cheese Spread

Unless you are delusional and include Valentine's Day, the Holidays are nearing an end.  It is sad, but I had a wonderful time.  Christmas was cozy and relaxed with some truly excellent food.

2011 Christmas Menu

Basil and Goat Cheese Spread

Sauerkraut Balls

Chipotle Maple Glazed Ham

Slow Cooked Green Beans

Cheesy Hash-brown Casserole

Fruit and Jello Salad*

White Chocolate Bread Pudding

Blackberry Crisp

*Waaaay more delicious than the name implies.

We are a family that loves cooking, so the responsibilities were shared between me, my mom, my sister-in-law, and mother-in-law.  I only had to make an appetizer and the ham.  Both were very, very easy.  This little spread is easy to whip up at any time and is perfect for any type of get together.  (Like that last minute New Year's Eve party....)  Serve it with bread, crackers, veggies, or (my favorite) apples.

Basil and Goat Cheese Spread
4 oz cream cheese
4 oz goat cheese
1 heaping Tbsp fresh chopped parsley
1 heaping Tbsp fresh chopped basil*
3 cloves roasted garlic**
pinch of salt

   Cream cheeses together.  Fold in the rest of the ingredients.
   Makes ~1 C, 8-12 servings.

*I used basil that I pureed in olive oil over the summer to preserve it.  If you are using fresh, fresh basil  up the amount to 2 Tbsp.  OR substitute the basil and garlic for 1.5 Tbsp store bought pesto.
**To roast garlic, take cloves still in paper, drizzle with extra virgin olive oil, and wrap in foil.  Bake at 350 fro 25 minutes.

Fig, Port, and Bleu Cheese Cheese Ball

Last weekend my best friends and I had a girly pajama party Christmas party, complete with drinks, Dirty Santa, mustaches and tarot cards.  And, obviously, appetizers!  I made this heavenly little cheese ball.  It is really elegant and so, so simple.  Perfect for any winter or holiday get together.  Also, it has a slight pinky, purple hue from the port that is gorgeous.

Fig, Port, and Bleu Cheese Cheese Ball

6 oz neufchâtel cheese (or light cream cheese), room temp

4 oz bleu cheese, crumbled* (room temp)

4-5 dried golden figs

1/4 C port (or full-bodied red wine)

1/2 C walnuts, finely chopped and toasted

(cooking spray)

   Roughly chop figs, remove stems if present.  In a small sauce pan, heat figs and port wine over med heat.  When it comes to a bubble, reduce heat to med-low.  Allow port to reduce to ~1.5 Tbsp.  Cool.  Finely chop figs.

   Combine cheeses.  Mix in figs and reduced port.

   Lightly spray a piece of plastic wrap with cooking spray.  Pile cheese mixture in center and wrap.  Form into a ball.  Place in freezer for 15 minutes.

   Unwrap cheese.  Roll in toasted walnuts.  Wrap in plastic and refrigerate until ready to serve.

   Makes 1 ~4 in cheese ball.

*A softer bleu cheese, like Gorgonzola or Stilton, works best.

Pineapple Soy Chicken Skewers

Today I begin my adventure to become a butcher.  A real butcher.  Of animals for consumption.  Seriously.  Yeah, yeah, yeah... I have to, like, stock deli meat for a while.  But whatevs.  I'll do it.  Kroger may not be the ideal work, but it's a start, and maybe I'll get a discount on groceries?  That would be awesome.  My education, my degree, my once-high hopes of curing cancer (just kidding, I never wanted to do that)--I have officially abandoned all that science jazz.  So.... yay!

If you want to celebrate this hard and fast change of career choice on your own personal time, I suggest a mid-fall luau.  And I suggest you serve this chicken.  You could make this the main dish for a Hawaiian or Polynesian inspired meal or serve it as a party food. 

Pineapple Soy Chicken Skewers
2 lbs chicken cut into large pieces
1 20oz can pineapple chunks in juice (you can use fresh if it is season)
1/8 C soy sauce
1/8 C white vinegar
1 Tbsp vegetable or canola oil
2 tsp sesame oil
salt and pepper
(skewers)

   Combine pineapple juice from the can (~3/4 C) with soy, vinegar, and oils.
   Lightly salt and pepper chicken.  Toss in marinade.  Marinate for 1-8 hours.
   Skewer chicken with pineapple chunks. (If using bamboo skewers, soak in water for 30 minutes before skewering and cooking chicken.)
   Set broiler to high and place rack about 7 inches from top.  Place skewers on a broiler pan or baking sheet.  Cook for 3 minutes, turn skewers over, cook another 3 minutes.  (Or you can grill them.)
   Reduce marinade by 1/3 over med-high.  Pour over cooked chicken.
   Serves 4-6 main dish.  8-10 as an hors d'oeurves.

Fried Vegetable and Turkey Dumplings

I think I was 16 or 17 when my mom and I started making dumplings.  Our first venture took all afternoon.  Getting the folding technique down was... interesting.  We just had a picture to go off of and I am pretty sure it took two of us an hour and half to make 4 dozen.  Now I can knock out 4 dozen by myself in 30-40 minutes (depending on distractions.) 

You can fill these with a variety of things.  I have made many, many variations.  But I do think white meat turkey or chicken works best (if you use meat) because they are low in fat.  This means they cook quickly and there isn't a lot of oil to make the dumpling soggy from the inside.  Pork is really good, but using the store bought wonton wrappers, the amount of fat doesn't allow them to keep very well in a buffet/snacking type setting.  So, if you use pork, eat them right away.

Fried Vegetable and Turkey Dumplings
1 pkg square wonton wrappers
1 lb white meat turkey, chicken, or soft tofu
1 1/4 C finely shredded green cabbage
1/3 C grated carrot
1/3 C grated broccoli stalk (peel stalk before grating)
1/3 C minced red bell pepper
1 egg
2 Tbsp chopped cilantro
1 tsp lime zest
1 tsp salt
1/4 tsp black pepper
water
vegetable oil

   Combine turkey, vegetables, egg, cilantro, zest, salt and pepper.  Cook a small patty to test seasoning; adjust seasoning if necessary.
   Lay out a few wonton skins, keep the rest covered with a damp paper towel to prevent drying.

Filling and Folding Steps (reference picture below):
   1.  Place a rounded teaspoon (about 2 level tsp) of meat mixture in the center of the wrapper.
   2.  Dip a finger into water and run it around the edges of the wrapper to dampen.  Bring opposite corners together.  Pinch.
   3.  Bring a side corner up to the center and pinch sides together.  Do the same for the 4th corner.
   4.  Gently press down on dumpling to remove excess air pockets.  Pinch sides back together if any of them gap.

   Place finished dumplings on a baking sheet covered with a damp paper towel. Dumplings may be assembled and kept in refrigerator for 3-4 hours before cooking.
   In a large skillet with a lid (non stick is best), heat some oil (~1 Tbsp) over med/med-hi heat.  Place dumplings flat side down in oil.  Cook 1.5-2 minutes until bottoms are browned. 
   Add about 1/4 C water and immediately cover with lid.  Cook 2-3 minutes.  (This steams the dumplings to fully cook them.)  Repeat for batches.
   Serves with peanut sauce (this this sauce with some extra vinegar and water) or other dipping sauce.
   Makes 3.5-4 dozen.  They will feed 8-16 people.  (Err on the side of caution and make a lot, they tend to go fast and people usually want more.)

Chinese BBQ Meatballs

These tasty little meatballs were my contribution to this year's Halloween party, but they would fit on any party table.  Sweet, sour, spicy, savory with an Asian spin, this hoisen barbecue sauce will compliment any meat you like.  You could even use nice plump shrimp or bites of seared salmon in place of meatballs.  (I used ground turkey because it was on sale.)

Chinese BBQ Meatballs
Sauce:
1 14-oz can tomato sauce (tomato puree)
1/4 C hoisen sauce
2 tsp lime juice
2 tsp fresh grated ginger
1 tsp pasted garlic
1 tsp honey
1(+) tsp sriracha
turkey meatballs:
2 lbs ground turkey (~90/10)
1 lrg carrot, grated
1 egg
1 Tbsp ground coriander
salt and pepper
oil

   Combine ingredients for sauce.
   Combine ingredients for meatballs, be sure to not over mix the meat.  Cook a small tester patty to make sure seasoning is correct.  Form into ping pong sized balls. 
   Heat oil over med-high heat.  Sear meatballs on all sides.  You want a good crust but don't cook them all the way though.  Do this in batches for best results.
   Gently toss meatballs in sauce in a 13x9 oven safe dish.  Cover.  (If making ahead of time:  At this point, store dish and bake just before service.)
   Bake covered at 375 deg F for 10-12 minutes.  (15-17 minutes if dish has been stored in refrigerator.)
   Makes 3 dozen.

Mediterranean 7 Layer Dip

Oops!  Seems this recipe somehow slipped through the cracks last week.  It was part of the UFC 136 menu.  My first thought was Mexican 7 layer dip, because people generally like it.  But that didn't fit with pizza bread so I changed things around and made a Mediterranean version that, I think, is more delicious than the original.

Mediterranean 7 Layer Dip
4 oz light cream cheese
2 Tbsp pesto
1/2 can great northern beans, drained and rinsed
2 large cloves of roasted garlic
1/2 can diced tomatoes, lightly drained
1 large onion, caramelized
1/2 C olive tapenade*
1 C shredded spinach
1/2 C shredded mozzarella**

   For onion, roughly chop.  Over med/med-low heat cook down in oil and/or butter for about 20 minutes, stirringly occasionally to prevent burning.  When onions are very soft, sweet, and a caramel brown color they are done.
   Combine cream cheese and pesto.  Spread in the bottom of a 5x5 or 6x6 dish.
   Mash beans and roasted garlic together.  Spread on top of cream cheese.
   Evenly distribute tomatoes (not too much liquid) over bean layer.
   Top tomatoes with onions.
   Spread a thin layer of olive tapenade.
   Top with spinach then mozzarella.
   Bake at 350 deg F for 25-20 minutes until cheese is melted and bubbly (optional).  Serve immediately.
   Serves 8. (Less or more depending on the other items offered.)

*Store bought olive tapenade is great.  I used about 10 large olive each of black and green Spanish, 1/2 of a roasted red bell pepper, and 1 Tbsp fresh chopped parsley.  If you don't like olives, just chop up a whole red bell pepper and use that.

**This is great hot, room temp, or cold.  If you know that you intend on serving it room temp or cold, use a finely shredded mozzarella and don't bake it.
  

 

Spicy Marinara Dipping Sauce

You know I am a UFC fanatic!  This past weekend was 136 which hosted TWO title fights, Edgar v Maynard III (lightweight) and Aldo v. Florian (featherweight).  I was disappointed with the outcome of each fight, but whatever.  A few members of the MTSU wrestling team came over to watch.  I am incapable of not feeding people when they come over.  So we had a very simple little spread, nothing fancy.

UFC 136 Menu

Pizza Bread w/ Spicy Marinara

Mediterranean 7 Layer Dip

Caramel Walnut Brownies

This version of marinara is suuuper easy.  Five ingredients, about 20 minutes total.  The flavor is complex without being complicated; it is great hot, room temp, and even cold; and can be used for a variety of dishes, not just for dipping.

Spicy Marinara (Dipping Sauce)
1 small onion, diced
1 lrg clove garlic, minced
2 1/2 C crushed tomatoes
1 tsp dried oregano
1/2 tsp crushed red pepper flake
oil

   Saute onions in a little bit of oil over medium heat until soft, about 5-7 minutes.  Add garlic, cook ~1 minute.
   Add tomatoes, oregano, and red pepper.  Turn heat to med-low, simmer for 10-12 minutes, stirring occasionally.  (If your tomatoes are salt free, adjust salt to taste.)
   Puree (optional).
   Makes 2 1/2 C sauce.