Crunchy Pork, Spinach and Avocado Wontons

I  came up with this recipe on Saturday, Gen's birthday, as an addition  to the finger fare we had to nosh on during her party.  I prepared a kid friendly and fun menu, but I wanted to present something new and different that fit the theme, and could be suitable for other affairs and gatherings in the future.  I decided on  this recipe kinda all at once,  and the ingredients included some fresh veggies purchased on sale, and some items from an Asian market, which I had a chance to visit last week.  

 This particular market is about 1/2 hour from my home, so needless to say, going there is a special occasion and I find all my prized kitchen favorites like genuine Thai fish sauce, sambal oelek, potato starch, rice flour, hot pepper paste, Ponzu sauce and a host of other ingredients Asian.  

This recipe features Ponzu sauce, which is a soy sauce infused with citrus notes.  The end product got great reviews as per my mom, also my most discerning and adored critic, my sisters Hollie and Gayle, my brother in law Will and my cousin Aaron.  

All in all, these puppies are batting a thousand!  I really  liked them too.  I wanted a creamy element to the wonton without adding cheese and an avocado provided just that.  This recipe makes a gaggle of  wontons and they taste awesome hot and at room temperature, so they are perfect for any get together or event, plus they will travel.
Recipe:
1 lb. fresh ground pork
3 cloves garlic, pressed or finely minced
6 green onions, trimmed and thinly sliced
1/2 tsp. ground ginger
2 tbsp. Ponzu sauce
1 tbsp. fish sauce
1 c. fresh spinach leaves
1 ripe avocado, mashed
SPST
wonton wrappers
oil for frying
Preheat oil to 375*F.
In medium saute pan over medium high heat, brown pork, along with garlic and onion.  Once pork is browned, carefully drain off fat and add ginger, ponzu, fish sauce and spinach.  Cook until spinach is wilted and turn off heat, about 4 minutes.  Stir in mashed avocado until creamy.
Assemble wontons by placing 1 tsp. filling in center and moistening the edges with water and folding over into a triangle, pressing out excess air and sealing.

Be sure to keep wontons prepared and plain wrappers covered with a damp cloth, to keep them from drying out.
Fry in batches, not crowding vessel, until golden, about 3 minutes per batch.
Drain on paper towels.
Makes about 50 wonton appetizers.
Serve with Sweet Asian Chili Sauce.

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Baked Lasagna with Cream Cheese Filling

This recipe is a popular one in my family.  Baked Lasagna! No one can go wrong with that right! I deviate from the regular Ricotta..  The filling of choice consists of cream cheese instead of the norm.  I follow the same suit as  would using the Ricotta, seasoning it with freshly grated Parmesan cheese, spinach and a hint of nutmeg.
 Nutmeg compliments spinach and cheese very well, and was considered one of the most prized spices during the 17th century, which led to many conquests and takeovers of regions to control this mysterious spice of the West Indies.
The initial caloric content of this dish may vary by the choice of cream cheese you make.  All in all, the cheese swap is a memorable one and worth trying .  The creaminess and the ability to take on the flavors of other ingredients, make it a wonderful substitution for the more costly Ricotta.
Recipe:
1 1/2 lb. ground beef
1 small onion, chopped
2 cloves garlic, pressed or finely minced
1 carrot, grated
1/2 c.diced celery
4 c. spaghetti sauce
sugar to taste, optional
1 lb. lasagna noodles, UN-cooked
4 c. Italian blend or mozzarella cheese
For cheese filling:
2 pkg. cream cheese, at room temperature
1/2 c. grated Parmiggiano Reggiano or Parmesan cheese
2 c. fresh spinach
1 egg
pinch of nutmeg
Olive oil for drizzling
SPST
Preheat oven to 375*F.
In heavy bottomed pot, brown ground beef with onion, garlic, carrot and celery, breaking the beef down as it cooks.  Once browned, add spaghetti sauce, sugar to taste and simmer for about 20 minutes for flavors to marry.
Meanwhile, in a medium bowl, combine cheeses, spinach, egg, nutmeg and SPST until well blended.
Assemble as you would normally, layering the filling twice throughout.  cover tightly with foil, and bake until pasts has absorbed the juices and is tender, about 1 hour.
Remove foil and add more cheese to slightly brown the top.
Let stand for about 15 minutes before cutting.
Makes 12+ servings.

Genesis turns Seven and Fabulous Homemade Hotdog Chili!

This weekend, my daughter celebrated her 7th birthday.  She had the pleasure of having a Springtime Birthday with 'white icing' provided by the latest Winter storm.  Festivities were originally planned for the patio under the sun, but we opted for a small dinner/party celebration instead.  Regardless of the weather, Genesis and her guests had a wonderful time, as did I because she was smiling and happy.  The menu was a simple, kid friendly one with bite-sized this and hand-held thats.  Hotdogs were of course on this particular menu for obvious reasons, and I made chili to give them personality.  Aside from the dogs, I made pizza sliders to be served along side the Strawberry Shortcake themed cake, ice cream, chips and cheesy dip, fruit punch, Gen's new favorite fruit, Cuties (California Mandarins) and a special new appetizer for the adults.  
The featured chili recipe is one that is a variation of another recipe I have that made waves with the big kids who attended.  Again, I utilize the hot pepper paste from blogs prior, to help with sparking your own personal ideas.   Adding the homemade touch of chili, really took the hotdogs from ordinary to extraordinary.  The recipe for the wonderful appetizers will be coming up this week also.
Recipe:
1 1/2 lbs. fresh ground beef
1/2 small onion, grated
2 cloves garlic, pressed or finely minced
1 soft  beef bouillon cube, optional
1/2 c. good quality ketchup plus 1/3 c. water
1/4 c. chunky medium salsa
2 tbsp. chili powder
1 tbsp. steak sauce
1 tbsp. hot pepper paste
2 tsp. horseradish mustard
brown sugar to taste
SPST
In a heavy bottomed pot or skillet, brown beef with onion, garlic and bouillon, using a potato masher to break into small granules.  Once browned, drain off excess fats and add remaining ingredients.
Bring up to boil and reduce to a simmer for about 20 minutes, until desired consistency. SPST

Sweet and Savory Pork Spare Ribs

Just about everyone you know has a go-to recipe for ribs, and here is one of my latest editions.  I have been coming up with dishes to utilize the hot pepper paste featured in the blog entry Korean BBQ Boneless Chicken Bites, while it is in peak freshness.  The preparation is pretty easy and the oven does most of the work.  I don't particularly care for par-boiling these puppies because of the degradation of flavor, rather I roast them low and slow in the oven, and also bake them covered before adding the lip-smackin' sauce infused with the pepper paste and fish sauce.  These ribs will pair perfectly with the Crazy Easy Coleslaw.  What the heck, I'd even throw in some homemade baked or stove-top mac and cheese and some greens for dexterity!  Just a thought.  After the slow cooking, the end result is a supple and tender rib  that falls from the bone when prompted, but not to the point where you want to slap it on a bun and call it BBQ!  Great for anytime of year, this recipe is  sure to score big at your next family meal or get together!
Recipe:
5 lbs. pork spare ribs
2 tsp.chili powder
2 tsp. paprika
2 tsp. seasoned salt
2 tsp. onion powder
2 tsp. garlic powder
pinch red pepper flakes
olive oil for drizzling
SPST
For Sauce:
1/3 c. good quality ketchup
1/3 c. corn syrup
1/3 c. hot pepper paste
1 tbsp. fish sauce
Preheat oven to 350*F.
Rinse and pat ribs dry.  Combine spices in small bowl and rub evenly and vigorously onto ribs.   Drizzle with olive oil and SPST.  Let stand at room temperature for about 15minutes for spices to permeate the surface or marinate in fridge for several hours uncovered.
Meanwhile, combine sauce ingredients and mix until well blended.
Place on roasting pan with rack and bake uncovered for about 45 minutes or until surface of the meat is browned, then cover with foil and continue to bake until ribs are tender, about 2 to 2 1/2 hours.
During the last 15 minutes of baking, remove foil and apply sauce several times over remaining time.
Let rest for about 15 minutes before cutting.  Makes about 12-14 servings.

Smoked Turkey, Tomato and Cannellini Soup

I came up with this recipe to showcase the deep and savory flavor of smoked turkey.  How often have you walked by these golden brown morsels in the supermarket and wondered, "What in the world would I do with that?" I have figured it out with fabulous results.  This is not my first smoked turkey recipe, but it is definitely one of my new favorites.  The smokiness of the turkey lends amazing character to the flavor profile of the broth, which is perfect for dipping crusty breads. The timing for this dish was perfect, considering the turn of spring and expectancy of warmer weather.  Alas, days like yesterday and today, though beautiful, are still  very much feeling like winter, and a nice hearty soup is just what you need, to soothe the mind, body, bones, and soul.

Recipe:

4 to 5 lbs. smoked turkey wings and necks

1 medium onion, chopped

2 stalks celery, chopped

4 cloves garlic, pressed or finely minced

1 soft chicken bouillon cube or chicken broth

1 28 oz. can whole plum tomatoes, gently crushed by hand or wooden spoon

1 15 oz. can cannellini beans, drained and rinsed

handful of parsley, rough chopped

olive oil. for drizzling

SPST

In a heavy pot or dutch style oven, drizzle olive oil and over medium high heat, add onion, celery and garlic.  Cook for about 2 minutes until fragrant.  Add rinsed turkey parts and cover with chicken broth or add a soft cube and fill until just covered with water.

Bring to a boil and reduce to medium.  

Cook until meat falls off bones, about 4 hours, adding water as necessary until the turkey is tender.

Allow liquid to reduce to about half.

Carefully remove bones, skin, and cartilage.

Add crushed tomatoes and simmer for an additional 20 minutes.  SPST

Add sugar to taste and to cut the acidity of the tomatoes.

Stir in beans and parsley, to heat through.

Serve with a nice crusty artisan bread like sourdough or French.

Serves plenty.

Crazy Easy Coleslaw!

!

Love homemade coleslaw, but think it takes a village to make?  I've taken the stress and the mystery out of this side dish, so you can enjoy it at home with your famous ribs, fish and barbecue and it's complete in about 5 minutes!  My family loves my coleslaw and I am proud to share it with you.  For those watching their caloric intake, never fear, this recipe may be prepared with reduced fat mayo or even Greek yogurt, without totally compromising the rich and creamy taste  of an original version we seek when enjoying this dish.  The slaw may be served immediately, but I like to let mine hang out in the fridge for a while for the flavors to marry and the cabbage to absorb the flavors of the dressing.  I use black sesame seeds in one of my versions for a contrast in color and added calcium and B vitamins! This is a large batch, but it's even better the next day! Feel free to half the recipe if desired.
Recipe:
8 c. fresh grated cabbage
1 large carrot, peeled and trimmed and grated
3/4 to 1 c. (depending on creaminess desired) mayonnaise, regular, reduced fat or fat free
2 tbsp. seasoned rice vinegar
1 tsp. black sesame seeds
sugar to taste, or sugar substitute like stevia or sucralose
SPST
Combine cabbage and carrot  in large bowl and mix well.
In another bowl, combine mayo, vinegar, sesame seeds, and sugar to taste.  Blend well and add to shredded mix.  Fold until all is well coated.  TASTE IT!. SPST. Adjust seasonings as desired.
Cover and refrigerate for several hours until serving.
Makes about 12 servings

Teriyaki and Pickled Ginger Roasted Bird

When it comes to roasted chicken, the possibilities are practically endless.  I have many recipes of the sort to share, including one my more recent roasted chicken dishes in the top 5, featured above.  With a 5 lb. bird in hand and my trusty  Le Crueset French Oven riding shotgun, I create a hassle and virtually maintenance free meal headliner in about 2 hours.  Preparation is less than 5 minutes and after that, the oven will bring everything together with ease.  The versatility of a roasted bird makes for side dishes as simple or intricate as one desires, the sides may be omitted totally, swap in some crusty rolls, and go for nice bistro style sandwiches with all the fixins'.  Further, the meat may be removed from the bones and transformed into a wonderful chunky soup, salad or even fajitas, pies and enchiladas!  Whatever your speed for the day, this bird can deliciously fit the bill, and it's easy on the budget.  Mix and match flavors to create your own preferred style dish, or just try this one and see what you think!
Recipe:
1 5 lb. chicken, rinsed and patted dry
1 bunch green onions, trimmed and halved
3 cloves garlic, pressed or finely minced
2 lemons, quartered
1/4 c. Teriyaki marinade
1/3 c. pickled ginger
olive oil for drizzling
SPST
Preheat oven to 350*F.
Spread open cavity of bird and SPST inside.
Stuff with olive oil drizzled onions, garlic and lemons.  Secure legs together.
Carefully separate skin from meat and pour marinade underneath to cover as much surface area as possible. Sometimes the skin will tear, as above, and it's O.K., just place extra pickled ginger in the torn area to aid in moisture preservation during roasting.
Slide slices of pickled ginger between skin and meat in as many places as you can. 
Drizzle with olive oil and rub skin, coating all.  SPST.
Place in heavy duty vessel, such as a Dutch or French oven and place lid atop.
Bake for about 1 hour and 45 minutes to 2 hours, or until legs shake loosely in the socket.
Baste several times during the last 30 minutes to encourage even browning.  Let stand
before slicing to serve. Skim juices and/or strain and serve drizzled over chicken Serves 8 to 10.