Friday, October 17, 2008

Pot stickers


This is our new favorite recipe. I'll post a must more detailed version on my recipe blog tomorrow. Go check it out! *grins*

Pot Stickers

  • 1 package wonton wrappers (about 50ct) either circle or square
  • 1 bag coleslaw mix
  • 1 lb ground chicken
  • 2 t ginger
  • 2 stalks green onions--finely chopped
  • 1 tsp salt
  • 2-3 tbsp soy sauce
  • 1 tsp sesame oil

Mix all the ingredients together (except for the wrappers). Spoon a TINY bit(about a tbsp or less) into the middle of one wrapper (be careful, they stick together in sets of two). Seal the edges with water. The back of the wonton wrappers have a good description on how to fold these up.

To cook, heat about 2-3 Tbsp oil in a pan. After it's HOT, add the pot-stickers, but don't crowd the pan. Let them brown on the bottom for a minute, then put the lid on it. Leave a tiny opening so you can pour some water over them. Hot oil and water do NOT play well together. Remember that kids! :) You'll want to have enough water to cover the pot-stickers about 1/3 of the way. Cover them, and let the cook until the water's gone. You'll hear a difference in the sizzle. Flip them over and cook until the other side's crispy.

We're still trying to find a good sauce to dip these in. We had soy sauce tonight, but using ground chicken makes these a little dry inside. The soy sauce was good, but salty.

Thursday, October 16, 2008

Chinese Chicken Sundaes

I've always hated Hawaiian Haystacks due to the fact that they remind of the nasty cafeteria food in my elementary school. I have'nt actually made these, but my friend Kelly made these for us and they were delicious and simple! None of the ingredients have amounts because you can make however much you want depending on how hungry you are and how many people you are feeding.

Chow Mein noodles
Cooked Rice
Cut up and cooked chicken
Cream of chicken soup made
crushed pineapple
Anyother delecious topping that you think would match

All you do is assemble the ingredients. Put chow mein noodles on your plate, with the rice then chicken on top. Pour the soup on top then add toppings. Very tasty, and I'm sure you can get creative.

Sunday, October 12, 2008

Shrimp and Pasta

1 to 1 1/2 lbs shrimp, cleaned and deveined
Seasoned bread crumbs
Extra virgin olive oil
5-6 cloves fresh minced garlic
Fresh grated parmesan chees

Rinse shrimp and toss in bread crumbs. Boil pot of salted water for pasta, add pasta and cook until al dente. Heat olive oil in skillet, (just enough to cover the bottom of pan), add shrimp and heat over medium flame. Add minced garlic to shrimp. When bottom of shrimp turns pink, use tongs and turn to other side, mixing garlic in the skillet to flavor the shrimp and oil. Drain pasta and toss with parmesan. Add contents of skillet to pasta and toss. You mayadd more oil and parmesan cheese to taste.
Serve with garlic french bread
Number of servings: 4
Recipe by the Iron Chef...Bren McRae

Chicken Parmesan

4 boneless, skinless chicken breast halves
2 eggs, beaten
1 cup Italian Bread crumbs
1/4 cup olive oil
1 jar spaghetti (15- 1/2 oz) Lucini Italia spaghetti sauce (Tuscan Marina with Roasted Garlic Sauce) Found at costco or target.
1/2 cup ( 4 oz) grated parmisian cheese
1 cup shredded mozzarella cheese

Preheat oven to 400. Dip chicken into eggs and then into the bread crumbs. Heat olive oil at medium. Cook chicken in oil until well browned on both sides. Pour spaghetti sauce into 11x7" baking dish (Size isn't to important). Place chicken on sauce and top with cheeses. Bake 15 minutes or until cheese is melted and lightly browned.
Serve with French bread
Number of servings: 4
Recipe by the Iron Chef....Bren McRae