Saturday, October 27, 2007

Gyoza (aka potstickers?)

As many of you know, my family's ancestry goes back to Japan. So, we always have a big New Year's Day dinner with lots of family and friends. This is one of the dishes we sometimes serve.

Gyoza (I think they're like potstickers?)

1.5 lbs ground pork
1 head cabbage
8 green onions, finely chopped
8-9 cloves garlic, finely chopped
1/4 cup cornstarch
1/2 cup soy sauce
dash salt
3 pkgs. gyoza wrappers

white vinegar
soy sauce
chili oil

1. Grate cabbage and squeeze out excess water.
2. Combine ground pork, cabbage, green onions, garlic, cornstarch, soy sauce, and salt. Mix well.
3. Place about 1 tsp. filling in each wrapper. Moison half the wrapper with water and press edges to stick. Crimp edges.
4. Pour about 1 T. vegetable oil and 1/2 tsp. sesame oil in a frying pan. cook gyoza for a few minutes until browned on both sides. Add 1/4 cup water to pan and quickly cover pan and steam until the water is gone. (This helps make them both crispy on the edges, and softer in the middle as well as adds to the flavor.)

Serve with sauce and enjoy!

Notes: Some people include fresh ginger roots in the gyoza. I've never tried it, but it could be good!

Won Tons

This is another Chinese dish for Chinese New Year.

1 lb ground pork
4 green onions, chopped
8 dry shiitake mushrooms
1 small can water chestnuts
1 package won ton wrappers
vegetable oil to deep fry

3 T. cornstarch
4 tsp. soy sauce
1 T. sesame oil
2 tsp. oyster sauce

1. Soak mushrooms in warm water for about 30 minutes. Sqeeze out water and chop into small pieces. Drain liquid from water chestnuts and finely chop.
2. Combine the ground pork, green onions, mushrooms, and water chestnuts with seasoning ingredients. Place a teaspoon of mixture in center of won ton wrapper. Moisten sides of wrapper with water and fold into triangles, rectangles, or any way you desire. Keep folded won tons under a damp paper towel to keep the wrappers from drying out.
3. Deep fry 2-3 minutes at 375 degrees or until golden. Drain on paper towels.

Makes approx. 50 won tons.

Crab Won Tons

During college I would celebrate Chinese New Year with all my Asian friends. We would have a big potluck with traditional and non-traditional (such as Americanized or Hawaiian like) Chinese food. Here is one of the appetizers I made one year.

Crab Won Tons

1 package won ton wrappers (these can be found in the produce section)
1 8 oz. package cream cheese, softened
8 oz. imitation crab, shredded or chopped
2-3 sprigs green onion, schopped

1. In medium sized bowl, mix cream cheese, crab, and green onions.
2. Divide cream cheese mixture into 4 sections (cut into wedges).
3. Using 1/4 of the wrappers at a time, place about 1 heaping teaspoon cream cheese mixture in the middle of the won ton wrapper. Dampen edges of wrapper with water and fold diagonally or into rectangles and seal well.
4. Keep folded won tons under a damp paper towel. If you don't, the wrappers will dry out.
5. Deep Fry in wok or on stove. The edges should be golden. Drain on dry paper towels.
6. Serve with sweet and sour sauce if desired. I always like to use the La Choy brand.

Thursday, October 18, 2007

Cinnamon Rolls

This is my sister-in-laws recipe and it is so yummy! Everytime I make this they are gone so fast and everyone asks for the recipe! (Makes 25-30)

2 C warm milk ----------------------------------2 eggs
2 T yeast ----------------------------------------½ c. oil
½ c sugar ---------------------------------------1 T. salt
(Let foam for about 5-10 minutes --------6-7 C. of flour
then add the ingredients on right.)

Rise to double in size (about 1 hr) with wet towel.
Take half & roll out in a rectangle, then repeat with other half.
Mix: ½ c brown sugar, ½ c sugar, & 4 tsp Cinnamon
Sprinkle sugar mix over rectangle, then roll doe up and cut a little more than an inch wide with floss or fishing string.
Cook: 350 for 15-20 minutes
Wait 4-5 minutes to ice
Icing: ¼ c melted butter
1 ½ - 2 c. powdered sugar
1 tsp vanilla
2 T. water

Thursday, October 11, 2007

Crisp and Golden Waffles

These are the best! I love waffles and this is the best recipe i've found so far!

Crisp and Golden Waffles

1 egg
2 c all-purpose flour
1/4 c vegetable oil
1 1/2 c milk
3 Tbsp sugar
3 tsp baking powder
1/4 tsp salt
1 tsp vanilla

In medium bowl, beat egg until frothy. Add remaining ingrediants; mix until smooth. Add heaping 1/2 cup batter to preheated wafflemaker and spread evenly over the non-stick cooking surface with a rubber spatula. Close unit and back approximately 2 minutes (it will depend on your wafflemaker). Carefully remove waffle.
Yields: 7 waffles

Easy Stir Fry

Easy Stir Fry

2 tsp soy sauce

1 tsp honey

2 tsp sesame oil

1 lg bunch of asparagus

1 clove garlic, minced

2 1/2 c sliced cooked chicken

Combine soy sauce and honey in small bowl.
Heat oil in skillet, add asparagus and garlic, cook 4 minutes.
Toss in chicken and soy mixture; heat.
Serve with rice

Tuesday, October 9, 2007

Lemon Chicken & Asparagus Alfredo

This is one of our favorites!

1 lb uncooked HEB marinated Lemon Chicken Breasts (or just plain chicken is fine too)

1 lb asparagus, tough ends removed

2 medium shallots, finely chopped ( or green onions)
1 Tbsp butter

1 c whipping cream

1/2 grated parmesean cheese

1/2 tsp Alessi Sea Salt

1/2 teaspoon black pepper

1 pkg of tortellini

1. Bring 3 quarts water to boil in a 4- to 5- quart pot.

2. Meanwhile, heat a large nonstick skillet over Med. HIgh heat. Brown chicken breasts 2 minutes per side. Reduce heat to Med. Low; cover skillet partially and cook 5 minutes longer or until chicken is done. While chicken cooks, remove and discard tough ends from asparagus; cut into 1 inch pieces. Chop shallots finely.

3. Remove chicken to a plate; leave any remaining juices in skillet. Add butter and shallots to skillet. Cook 2 minutes; scrape up and stir in any browned bits left in bottom of skillet. Stir in cream, parmesean, and salt and pepper; bring to a boil and cook 2 minutes or until cheese melts, sitrring constantly. Remove skillet from heat; cover to keep warm.

4. Cook tortellini in boiling water according to time on package; add asparagus during last 2 minutes of cooking time. Drain well.

5. Cut chicken into 4 portions. Spoon tortellini mixture over chicken and serve immediately.

Alfredo Chicken

THis is the best Alfredo that i've made so far. Joe and I love Fetticine Alfredo so when I made this, it was definately a keeper! It's so creamy!

Alfredo Chicken
1/2 c butter
2 c heavy cream
1/8 tsp garlic powder
1/8 tsp pepper
Mix everything together over medium heat until desired thickness.

12oz pasta, cooked
1/4 c parmasan cheese
opt. bacon, mixed veggies
Mix everything in a casserole dish and enjoy!