Chicken & Veggie potstickers

INGREDIENTS: 

• 2 teaspoons vegetable oil
• 2 cups finely chopped green cabbage
• 1/2 cup water
• 1/2 pound ground chicken or turkey
• 1/3 cup minced green onions
• 1/2 teaspoon salt
• 1/2 teaspoon dark sesame oil
• 1 egg white
• 1 garlic clove, crushed
• 30 won ton wrappers
• 2 teaspoons cornstarch
• 4 teaspoons vegetable oil, divided
• 1 cup water, divided

DIRECTIONS:

1. 1. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely. Add chicken and next 6 ingredients (chicken through garlic) to bowl; stir well.
2. 2. Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon chicken mixture into the center of each wrapper.
3. 3. Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.
4. 4. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.
5. 5. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.

Korean BBQ pork

I wanted Asian style food last night but I have been very disappointed with the Asian foods here in TX....I guess moving from Seattle has my expectations pretty high. So I decided to make my own Asian food. So here's my Korean BBQ recipe. Enjoy......and Eat on!!! 

INGREDIENT:

• 4 thick center cut pork chops1 cup soy sauce(I used low sodium)3/4 cup dark brown sugar
• 2 tablespoons minced garlic
• 1 tablespoon rice wine vinegar
• 1 tablespoon chile-garlic sauce (such as Sriracha®) (optional)
• 1 teaspoon grated fresh ginger
• 1 teaspoon Asian (toasted) sesame oil
• 1 1/2 teaspoons ground black pepper
• 1 tablespoon cornstarch
• 1 tablespoon water
  DIRECTIONS:
  
  1. Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
  2. Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
  3. Let cool. And then add that and the pork chops into a ziplock bag and marinate. 
  
  We grilled but you could bake them. We also served with Szechuan noodles and potstickers(another blog post) but you could serve with any Asian side.  
  
  
  
  
  
  
  
  
  

Oreo Cheesecake Truffles

HAPPY FATHERS DAY!!!! My husband loves sweets so I made this dessert with him in mind. I know that he is trying hard to watch what he eats BUT c'mon it's FATHERS DAY he deserves the treat. Since I know that he is trying hard I used fat free Oreos and Greek yogurt cream cheese which is half the fat then normal cream cheese!!! Enjoy......and Eat on!!

Ingredients:

1 pkg. Cream Cheese, softened. I used Greek cream cheese. 
1 pack of OREO Cookies. 
16oz BAKER'S Semi-Sweet Chocolate, melted....you can even melt in microwave. Follow the instructions on box.  

Directions: 

1. Process all your cookies either in your food processor or a blender until fine crumbs. 

2. Mix cream cheese and cookie crumbs until blended. 

2. Shape into balls. 

3. Freeze 10 mins or until hard. 

4. Dip balls in melted chocolate; place them on a wax paper covered pan. 
5. Refrigerate 1 hour or until set. 

Brown Sugar French toast and bananas

I know that Ben loves bananas and a good French toast....and I haven't made it in FOREVER plus it was Fathers Day Weekend so I decided that Saturday morning would be the perfect time to make him his favorite. But was kinda missing some ingredients so I decided to use brown sugar in replacement if everything I needed bc I knew that brown sugar was made up if the things I was missing....so here you are. ENJOY....and eat in!!!!

INGREDIENTS:

Texas toast type bread

1 cup milk

1 cup cream

2-3 tblsp brown sugar

2-3 eggs

1 tsp cinnamon

3-4 bananas sliced

DIRECTIONS:

Basically blend ALL ingredients except bananas and obviously the bread....dip bread into mixture and grill until golden!!! 

For whipped cream I put 2-3 cold cups of cold cream into my KitchenAid, turned that sucker on about 8 and let it go. After it was done I put 2-3tblsp of confectioners sugar in and folded as to not ruin fluffy goodness!!0

We used the whole loaf of bread for all this mixture!! 

Argentine Empanadas

My husband served a mission in Argentina and loves the argentine food and he misses it. So me being the fantabulous wife that I am I decided to make him some Argentine empanadas. So here's the recipe. Enjoy.....and eat on. 

DOUGH:

2 cups all purpose flour

1-2 tsp salt

3/4 cup cold margarine or 3/4 cup butter cut into small cubes

2 eggs

2/3 cup cold water

2 tblsp white vinegar

MEAT FILLING:

1lb ground beef(turkey or chicken)

4 hard broiled eggs

1 cup stuffed green olives

1 large onion

3 garlic cloves

2-3 tblsp ground cumin powder

1 tsp chili pepper flakes

1-2 tblsp sugar

Salt and pepper

DIRECTIONS:

1. Sift flour and mix with salt

2. Mix in the solid margarine or butter with your fingers. The flour should have an even, coarse texture, with margarine lumps no larger than a pea.

3. Beat together water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture until you have the desired consistency. It should not be too sticky but still malleable. 

4. Place mix on a floured surface. Knead with the heel of hand to bring dough together. 

5. Cover dough and allow to sit in cool place for an hour.

6. Roll out the dough until 1/8" thick. Cut into circles about 4-6 inches.

7. Heat some oil. Mince onions and garlic add to pan. Cook until onions are translucent(see through). 

8. Add the ground beef. Break it up with spoon and cook, stirring until lightly browned. Drain off the fat. 

9. Mix in the cumin, pepper flakes, and sugar. Adjust to taste. 

10. Chop the hard boiled eggs and halve the olives. Carefully mix into the meat mixture. Add salt and pepper to taste. 

11. Heat oven 375 degrees. 

12. Stuff the empanadas dough wrappers with 2-3 tblsp of the meat filling in the center of each. Dampen perimeter of the dough. 

13. Fold over forming a semicircle. I used a fork to close empanadas but you could do the traditional folding. 

14. Brush with beaten egg yolks for color.

15. Bake 15-20 minutes.

Individual peach cobbler crumble

A southern staple with a twist!!! Decided to individualize them for portion control.....lol....even though its not the healthiest you can indulge once in a while!! So enjoy...and eat on!!!

INGREDIENTS:

4 cups fresh peaches(about 14 ounces)

1/4 cup sugar, plus 1 tablespoon

3 tablespoons all-purpose flour

3 tablespoons fresh lemon juice

3 tablespoons unsalted butter, softened, plus more for ramekins

1/4 teaspoon ground cinnamon

Pinch of salt

6 store-bought sugar cookies (about 2 ounces), coarsely crushed

1/4 cup rolled oats

DIRECTIONS:

Preheat oven to 375 degrees. Stir peaches, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.

Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide peach mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.