Pot Stickers with Chris' Homemade Dipping Sauce

We have been craving oriental food, so you are getting several recipes that have that influence.  This particular recipe reminded me a lot of making tamales. Why, you ask?  Because it is easier, and definitely more fun to assemble, if you have help.Chris and I made these while watching Star Wars, episode 3.  (My kitchen counter faces the TV.) So we made our little  pot stickers, each with our own design. Chris made the dumpling shape and I made triangles, which were not pretty so I did not photograph them.
When I bought the Won Ton wrappers, rectangles were to only ones available.  If I had thought of it, we could have used a cookie cutter to make the wrappers round, but it just dawned on me, now.  I think these would be much nicer made with round wrappers.  Oh well, I will just have to make these again.  That will be great because these were very, very, very YUMMY!

Debbie's Delicious Deviled Eggs

This is Debbie Robinson's Delicious Deviled Eggs.  I do not  like boiled eggs, prepared any way, normally.  But, I love these. When I asked Debbie for the recipe she said that there is not one.  So I am listing the ingredients.  You will need to just taste as you go until you get the right ratios.

Debbie's New Mango Salsa

Debbie Robinson cooks the best food. Her cooking always has just the right amount of everything. She brought this Mango Salsa over after she had packed up her house and it is fabulous, just like Debbie.

1 container of HEB brand Salsa
1 container of HEB brand Mango Salsa
1 can of Whole Kernel Corn, drained
1 can of Black Beans, washed and drained
1 bunch of Green Onions, cleaned and chopped
1/2 cup of Cilantro Leaves, washed and chopped
1 Jalapeno, finely chopped
Lime Juice.

Combine all ingredients.  Chill before serving.

Enjoy!

Debbie and Deloris

Moroccan Pastries

This takes some time to prepare and can be made up to 2 months in advance.  The most difficult part, for me, is handling the phyllo dough.  Even when the dough is kept damp, it is delicate and breaks easily.  Be careful not to get the dough too damp.  Overall, it is an easy recipe, just time consuming.  The results make it well worth the time invested.  These little gems are exquisite.

If baking, preheat the oven to 375 degrees.

2 pounds of boneless, skinless Chicken Breast
1 pound of boneless Pork Loin
1 Onion, finely chopped
1 Tablespoon of Garlic, finely chopped
2 cups of Sepay Groves Olive Oil, more or less
salt and pepper
2 Cinnamon Stick
1 Bay leaf
1/2 teaspoon of Turmeric
Cayenne Pepper
1/8 teaspoon of Paprika
1 Tablespoon of Parsley Flakes
2 cups of Water
2 Chicken Bouillon Cubes
1 teaspoon of Ground Cinnamon
1 teaspoon of Ground Cumin
1 teaspoon of Garlic Powder
1 teaspoon of Parsley Flake
1 teaspoon of Orange Rind

For the topping
Ground Cinnamon

In a stock pot, heat 1 Tablespoon of olive oil over medium heat.  Add onion.  Cook until the onion turns clear.  Add chicken and pork.  Cook until all sides are seared. Add garlic, cinnamon sticks, bay leaf, turmeric, a pinch of Cayenne Pepper, paprika, 1 Tablespoon of Parsley Flakes, water, and bouillon.  Cook together until there is about 2 Tablespoons of liquid left.  Remove cinnamon sticks and bay leaf and refrigerate meat.  Once the meat is cold, shred it and add the rest of of the seasonings. This should make about 3 to 4 cups of meat filling.

To Assemble
When the phyllo dough is opened, place it between two kitchen towels.  Dampen the top one to keep the dough from drying out.  Pour a small amount olive oil into a bowl and just add to the bowl as needed.  I used about 1 1/2 cups to do this part, but use as much as is needed.
Lay 2 pieces of phyllo dough on a pastry sheet. Fold back the top piece of dough.  Using a pastry brush, lightly brush the bottom piece with olive oil and lay the top piece back over the bottom piece of dough.  Cut the dough, lenghtwise, into 4 equal pieces.  Starting at the bottom of the first piece, place about 2 teaspoons of meat filling in the bottom corner of the dough and fold the dough over the meat to form a triangle. Continue to fold, like a flag, until reaching the end of the dough piece.  Brush the end of the dough with olive oil and fold over to seal.  Place on a foil covered cookie sheet. This recipe requires two cookie sheets. Repeat until all of the dough has been used.  This makes 80 triangles. 
If baking, brush the tops of place in oven preheated to 375 degrees for 15 to 20 minutes or until golden brown.  While hot, sprinkle with cinnamon.

If freezing, wrap unbaked pastries on the cookie sheets with  foil and freeze.  Once the pastries are frozen, remove from sheets and place in an air tight container and return to freezer until ready to use. Let thaw before baking. These will keep for 2 months in the freezer. Once thawed, bake at 375 degrees for 15 to 20 minutes or until golden brown.  While hot sprinkle with cinnamon. Serve warm or at room temperature.

Happy Spring!

Deloris
Printable Recipe: https://sites.google.com/site/basilandrosemarys/moroccan-pastries

Roasted Salsa with Homemade Tortilla Chips

We are revisiting this recipe because it is my current favorite salsa recipe.  It started out as a way to use overripe ingredients, but ended up scrumptious.

I had let my tomatoes get a little soft and the Jalapenos turn red, trying to remember to purchase cilantro the next time that I went to the grocery store and that ended up being a long time. When I finally got the cilantro, I had these questionable ingredients to go with it. So I decided to roast the tomatoes, hopefully offsetting the lack of firmness. Then I thought about it and decided to roast the onion, too. An hour or so later, I thought, what the heck, I"ll throw in the red Jalapenos. I drizzled all of them with olive oil, sprinkled on salt and pepper, and roasted the whole pan at 250 degrees for about 3 hours.  When I combined everything, it was so good I could hardly wait to serve it the next day. That will be another story for another day.  I hope you try this recipe both roasted and fresh.  Both ways are excellent!  You will need to preheat the oven to 250 degrees if you are roasting the salsa.

3 large salad tomatoes or 6 Roma tomatoes
1 medium onion, peeled and cut in half
3 Red Jalapenos, seeded and ribs removed(or not, if you like salsa hot)
1 large bunch of cilantro, roughly chopped
1 to 3 limes
salt and pepper to taste

If you are roasting the salsa, do not chop the tomatoes, onion or jalapenos until you have finished roasting them.  Put the tomatoes and onion in a pan, drizzle with vegetable oil and sprinkle liberally with salt and pepper, roast about 3 hours. After 1 1/2 hours, add the jalapenos.  Keep an eye on the jalapenos so they are cooked, the outside with be partially blackened but not the inside. When you have let the tomatoes, onion and jalapenos cool enough to handle them, peel the jalapenos and then roughly chop the tomatoes, onion and jalapenos together. Put in a serving bowl.  Remember that the tomatoes will still be juicy and the juice will remain hot to the touch longer than the outside of the tomato.
Add the cilantro and squeeze 1 lime over entire mixture and stir.  Keep adding enough lime until you get it to the point that you like it.  I say this because some limes have more juice than others.  Add salt and pepper to taste. 
As I mentioned previously, you can make this salsa without roasting it, just chop everything and mix it together.  It is just as delicious just in a different way.

Now you need some homemade tortilla chips.

Use flour or corn tortillas.  Quarter the tortillas and fry until golden brown.  Make sure allow plenty of room in the skillet.  Drain in a single layer on paper towels.
Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/roasted-salsa-with-home-made-tortilla-chips

Coconut-Lime Chicken Wings with Mustard Sauce



Coconut-Lime Chicken Wings with Mustard Sauce

These are the best wings that I have ever eaten, and I have eaten a lot of wings.  I usually make Buffalo Wings, so this was a big experiment.  These were fried and then placed in the oven at 350 degrees for about 10 minutes.  The sauce is a variation of a Cajun sauce.  You could add more sweetness to it if you like.  It needs to be made ahead and refrigerated for about 30 minutes before serving.

3 pounds of Chicken Wings, cut apart at the joints and tips discarded
3/4 cup of Plain Dry Bread Crumbs
3/4 cup of Flour
Zest from 3 Limes
3 cups of Grated Sweetened Coconut
Salt and Pepper
Flour for dredging
1 Egg
2 cups of Water
Oil for Frying

Pre-heat oven to 350 degrees.
Wash chicken wings and pat dry.  Do not forget to sanitize the sink and surrounding area after washing chicken.  Salt and pepper chicken and set aside.
Mix bread crumbs, flour, lime zest and coconut together in a bowl and set aside.
Whisk egg and water together in a bowl and set aside.
Put flour for dredging in a shallow bowl or plate.  Dredge chicken in flour, then dip in egg wash and roll in coconut mixture.  Repeat for all pieces of chicken.
In a large skillet, heat about 3 inches of oil to 300 degrees.  Working in batches, Carefully place the wings in the oil, making sure not to over crowd.  Cook wings until browned on all sides.  Place on a plate covered with paper towels. Place in oven to keep warm.  Repeat until all pieces have been cooked.  Serve with Mustard Sauce.

Mustard Sauce

1/2 cup of Mustard
1/4 cup of Horseradish
1/4 cup finely grated Onion, about 1/2 of a medium onion
1 Tablespoon of Sugar
1 1/2 Tablespoons of Worcestershire sauce
1/2 teaspoon of finely grated Garlic, about 1 large clove
1/4 cup Olive Oil, I used Sepay Groves
1/4 cup of Rice Wine Vinegar

Mix all ingredients together and refrigerate.  Serve as a dipping sauce.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/coconut-lime-chicken-wings-with-mustard-sauce

Cincos



Cincos


Cino is the Spanish word for 5.  There are five toppings in this classic nacho. However, depending on what you want to put on the chip, these could be ochos or more.  I have a whole list of ingredients that we like on our "cincos".  
Pre-heat the oven to broil.

2 Cans of Pinto beans, drained, rinsed and mashed
Garlic Powder
Cumin
Chili Powder
Salt and Pepper
1 pound of Lean Ground Beef
1 medium Onion, finely chopped
1 medium Green Bell Pepper, finely chopped
Grated Mexican Cheese Blend
Sour Cream
Salsa
Round Tortilla Chips
Mix mashed pinto beans with 1/2 teaspoon garlic powder, dash of cumin, salt and pepper to taste.  Set aside
Heat small amount of oil in a large skillet then add onions and bell pepper.  Cook until the onions turn transparent.  Add Beef , 1 teaspoon of garlic powder, 1 Tablespoon of Chili powder and cook until the beef is done.

To assemble, line 2 baking sheet with foil, this makes clean up so much easier. Arrange the tortilla chips in a single layer on the baking sheets.  Layer each chip in this order: pinto beans, beef mixture, and cheese.  Broil until cheese melts.  Top with sour cream.  Makes about 60 Cinco's.

Additional toppings:
Pico de Gallo, Guacamole, Avacado slices, fresh Onion, Jalapenos, Chopped Barbecue, Cilantro
Let your imagination run! I have had all of the above on Cincos and all are delicious

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/cincos

Pam's Cheese Log

We are revisiting this recipe because I think that it is perfect for a Super Bowl Party! If you have not made this, I hope that you try it.

Pam Cooper has graciously allowed me to include her cheese log on my blog.  She has made this for at least as long as I have known her.  Any time that she brings it, we try to sneak part of it away.
I have made it and always get compliments. It is easy and requires very few ingredients.  The most difficult part is rolling out the Velveeta Cheese.  Yes, you read it correctly, Velveeta.  When you get finished with the recipe, you will not know that it was Velveeta.  Here is what you will need:

1 2-pound brick of Velveeta Cheese product
1 8-ounce package of Cream Cheese, softened
1 can of chopped Black Olives
1 can of chopped Jalapenos
1 small jar of chopped Pimentos
Paprika

On a large piece of wax paper, roll out the Velveeta Cheese to a 13 inch by 18 inch sheet.  This takes a while the first time, so be patient.  Spread cream cheese on top of the Velveeta.  Top that with the Olives, Jalapenos and Pimentos.  Fold each side of the cheese sheet so it is 13 inches by 9 inches and that it meets in the middle. Turn it over so that the seam is on the bottom.  Sprinkle the top with Paprika and refrigerate for 8 hours.

Enjoy and thank Pam for sharing her recipe!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/pam-s-cheese-log

Bacon Chicken Cheese Dippers with Horseradish Sauce

Bacon Chicken Cheese Dippers with
Horseradish Sauce

My son requested this  for Super Bowl Sunday.  Each chicken breast will make about 4 dippers.  You can use any type of cheese that you like.  I used mozzarella sticks because that is the cheese I had.  These are great with cheddar, colby or jack cheese, also.
Pre-heat oven to 375 degrees.

For 4 dippers:

1 Chicken Breast, filleted and beaten to about 1/16"
1 mozzarella stick, split lengthwise and then halved through the width
4 slices of Bacon

Cut the chicken breast in quarters. Place 1  cheese piece in the middle.  Fold up ends and then fold over sides so that the cheese is not exposed.  Wrap chicken with bacon.  Bake at 375 degrees for 1 hour or until chicken is done and bacon starts to crisp.  Let cool before serving. Serve with Horseradish Sauce

While the dippers are cooking prepare the horseradish sauce.

1/2 cup of Dukes Mayonnaise
2 Tablespoons of Ketchup
1/2 teaspoon of McCormick's Season Salt
1 1/2 Tablespoon of Prepared Horseradish

Mix together and refrigerate until ready to serve.  This is wonderful with french fries and onion rings, too!

Enjoy!

Deloris

Printable Recipie: https://sites.google.com/site/basilandrosemarys/bacon-chicken-cheese-dippers-with-horseradish-sauce

Crispy Onion Rings



Crispy Onion Rings


Sometimes, there is just something about a big plate of onion rings.  I wanted some this afternoon and then my son asked for onion rings later in the day.  Now all we need is a cheeseburger and a homemade milk shake! Yummy.

1 medium Onion, cut into 1/4" thick slices
shortening for frying
1 cup of Flour
1 cup of Original Style Pancake and Waffle Mix, I used Aunt Jemima Brand
1/2 cup of Corn Starch
3 Eggs
Salt

In a deep iron frying pan, heat shortening to 300 degrees.  You will need a deep pan because you do not want to fill the pan more than 1/2 full of melted shortening.  When you start frying the onion rings, the melted shortening will bubble up. If the bubbles start getting to high, use a spoon and stir the top of the shortening.  That will keep the shortening from spilling over. REMEMBER THAT YOU ARE WORKING WITH VERY HOT GREASE! BE CAREFUL.
In a bowl, mix flour, pancake mix, corn starch and a little salt.  In a second bowl, thoroughly beat eggs.
Salt the raw onions.  Dip raw onion rings first in flour mixture, then eggs, back to the flour, back to eggs and finally one last dip in the flour. Remember to always start with flour.  This helps the coating to stick when frying.
Carefully, place battered onion rings in the melted shortening. Fry onion rings in batches, making sure not to crowd.  Cook until golden brown.

Enjoy!

Scotch Eggs

Scotch Eggs

My son was being facetious when he asked me to deep fry a boiled egg.  Mostly, he said it because he knows that I do not usually eat boiled eggs or fried eggs.  When I told him that deep fried, boiled eggs were called Scotch Eggs, he asked me to make some.
These are traditionally served on Christmas Eve but I think this is great game day food.  Serve it with spicy mustard, hot sauce and a pickle.  Sounds like it is almost a complete meal ;).
Preheat the oven to 350 degrees.

8 Hard Boiled Eggs, peeled
1 pound of bulk Breakfast Sausage, I used Owens Hot sausage
1 raw Egg, beaten
1/2 cup flour
1 cup Dry Bread Crumbs
Oil for frying
Spicy Mustard
Hot Sauce
Pickles

Heat the oil in a skillet to 300 degrees.
Dry Hard Boiled Eggs, completely.  Divide sausage into 8 balls and flatten.  Cover the Hard Boiled Eggs with sausage. Roll in flour, then in raw egg and finally in the dry bread crumbs. 
Carefully place the eggs in the oil, making sure not to overcrowd.  Brown the eggs on all sides.  Remove to an oven proof pan.  Place in preheated oven and bake for 10 minutes.  Let cool and serve with spicy mustard, hot sauce and a pickle.  Yummy!

Enjoy!

Deloris

Pam Cooper's Cheese Log

Pam C's Cheese Log

Pam Cooper has graciously allowed me to include her cheese log on my blog.  She has made this for at least as long as I have known her.  Any time that she brings it, we try to sneak part of it away.
I have made it and always get compliments. It is easy and requires very few ingredients.  The most difficult part is rolling out the Velveeta Cheese.  Yes, you read it correctly, Velveeta.  When you get finished with the recipe, you will not know that it was Velveeta.  Here is what you will need:

1 2-pound brick of Velveeta Cheese product
1 8-ounce package of Cream Cheese, softened
1 can of chopped Black Olives
1 can of chopped Jalapenos
1 small jar of chopped Pimentos
Paprika

On a large piece of wax paper, roll out the Velveeta Cheese to a 13 inch by 18 inch sheet.  This takes a while the first time, so be patient.  Spread cream cheese on top of the Velveeta.  Top that with the Olives, Jalapenos and Pimentos.  Fold each side of the cheese sheet so it is 13 inches by 9 inches and that it meets in the middle. Turn it over so that the seam is on the bottom.  Sprinkle the top with Paprika and refrigerate for 8 hours.

Enjoy and thank Pam for sharing her recipe!

Deloris

Tomato Aspic

Remember when aspic salads were served regularly at holidays and events? I do and I miss that.  Tomato Aspic was always served as an appetizer at Lady's luncheons when I was a kid. Those were the kind of luncheons where the appropriate attire included a hat with gloves.
Aspics are gelatin salads. The base is unflavored gelatin which is very inexpensive and worth keeping as a pantry staple.

2 cans of Diced Tomatoes with juice
1 envelope of Unflavored Gelatin
1 small Onion, thinly sliced
1/2 cup of Chopped Celery Leaves
1/2 cup of Chopped Basil
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Ground Cloves
3 Tablespoons Lemon Juice
Basil Leaves for garnish

*A note about celery: this is the time to use the center of the celery stalk.  The flavor is milder and this is going to be discarded so you do not have to worry about appearance.

Line 4 ramekins with a good quality plastic wrap.  This will allow you to unmold the aspic easier.
Sprinkle the gelatin in a small bowl, add 1/3 cup of warm water, stir so that it does not clump and let stand.
Combine the diced tomatoes, onion, celery leaves, sugar, salt, pepper and cloves in a pan.  Bring to boil, lower the heat to simmer, cook for 5 minutes, remove from heat, strain, discard solids and stir in the softened gelatin, and stir until the liquid clears.  Add lemon juice.  Pour into 4 ramekins and chill until set. Umold on a chilled salad plate and garnish with basil

I hope you try this before the holidays and if you enjoy it as much as I do and that  you serve it at your holiday meal. No hat or gloves required.

Deloris

Chicken Stuffed Jalapenos

Delicious Chicken Stuffed Jalapenos

These take a little bit of time and if you have issues cleaning hot peppers, you may need to wear food service plastic gloves.  I do.  If I do not my hands burn for days. But these are really worth it.  You can roast these indoors in the oven. I split the peppers down the side to remove the seeds and ribs. Use the bacon to wrap around the filled peppers and toothpickss to secure the bacon.  DO NOT FORGET TO REMOVE THE TOOTHPICKS BEFORE SERVING. You will need to put metal rack used for cooling cookies on the roasting pan so that the bottoms do not get soggy.  You will need to pre-heat the oven to 350 degrees

20 Jalapeno Pepper, seeds and ribs removed
1/2 pound of Ground Chicken Breast
1 small Onion, minced
1/2 Green Bell Pepper minced
1 teaspoon of minced Garlic
1/2 teaspoon each of Cumin, Salt, and Pepper
1 8 ounce package of Cream Cheese
10 slices of Bacon, cut into 2 pieces( to make 20)

Spray a skillet with vegetable spray, cook until brown and done Ground Chicken Breast, Onion, Garlic, and Bell Pepper. While meat is still in the skillet, add the Cream Cheese and stir until combined.
Using a small spoon, stuff the meat and cheese mixture in the Jalapenos, wrap each filled Pepper with Bacon and secure with a toothpick.  Place on rack that is sitting in a pan. Roast in the oven until the bacon is crispy on the outside. About 30 minutes. Remove toothpicks and let cool.

Enjoy!

Deloris