Ladies night

We have a monthly get together that we used to call Bunco or as the husbands call it....Drunko. I think we might have to change the name of our group though since we don't actually play very much.  I get to host once a year and have tons of fun trying new recipes on my friends.

We had the Costco Kirkland Margarita (Courtesy of the DC Costco that sells liquor) and lots of wine.  I am going to need to go visit Costco in DC again soon to pick up some more margaritas.  They were refreshing and delicious.

I tried three new recipes this year.  Potato skins, Goat cheese with blackberry and honey and Zucchini pizza bites.  All delicious in my opinion.  Hope you enjoy trying them.


Goat Cheese with Blackberry and Honey
Adapted from: Foodie with Family

Ingredients



1 small artisan loaf
Goat cheese
fresh blackberries
mild honey

Directions
1.  Slice the bread thinly.  I tried for 1/4 inch.  Crisp in the oven for 3-4 min each side in the oven at 350 degrees.
2. Arrange the bread in a single layer on a plate.  Place a slice of goat cheese on each round.  Top with a blackberry and drizzle with some honey. I tried 3 types of goat cheese - plain, herb crusted and sweet cranberries.

Easy Potato Skins
From: Iheartnaptime

Ingredients
4 large baking potatoes (washed)
3 TB butter, melted
2 teaspoons of kosher salt
1 1/2- 2 cups of shredded cheddar cheese
7 slices bacon -cooked and crumbled

Directions
1.  Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside.
2.  Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/3 inch slices.
3.  Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil covered pan and bake for 30 to 40 minutes, or until lightly browned. Turn potatoes onto the opposite side after about 15 minutes, to brown the other side.
4.  When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes, or until the cheese in

Zucchini Pizza Bites
From: thecomfortofcooking

Ingredients
2 large zucchini, cut into 1/4-inch thick rounds
Nonstick cooking spray
Kosher salt and freshly cracked pepper
1/4 cup marinara sauce
1/2 cup shredded part-skim mozzarella
1/4 cup mini pepperoni pieces, optional
Italian seasoning, for sprinkling

Directions
1.  Spray cookie sheet, then spray both sides of zucchini rounds lightly with nonstick cooking spray. Sprinkle with salt and pepper. Broil or grill the zucchini rounds (I used a grill pan set to medium-high) for 2 minutes on each side.
2.  Place cooked zucchini rounds on a large lined baking sheet. Top with small amounts of sauce, cheese and pepperoni pieces, if desired. Broil for an additional 1-2 minutes, or until cheese is melted, careful not to burn. Sprinkle with Italian seasoning and serve warm.

It's that time of the year.....

So I won't be writing more resolutions about posting more blog posts.  We see that didn't quite work too well in 2013.  Resolutions for this year????  Let's just say to organize my clutter a bit better.  I've already started with a christmas wrapping paper organizer!!  No more random rolls of paper rolling around- YEA.  Seriously, organize my recipes so I can post more blogs....and throw out the recipes that tanked like the crockpot lasagna soup. Oh and I was just reminded that at midnight last night we decided to go with a meatless day in our house.  However, meatless includes seafood....

After cooking up a storm for the holidays I took a break...see last post of last year- if that didn't induce a heart attack we are all lucky.

January 1st is always full of putting away the christmas decorations and football.  We must get it all done before the Rose Bowl starts.  So football food: NACHOS.  Whoever is coming to my house of superbowl will definitely be eating these nachos as well as my favorite wing recipe.

Loaded Nachos

Adapted from: Pioneer Woman

Ingredients
1 Tablespoon Olive Oil
1 whole Yellow Onion, Diced
1 pounds Ground Beef
1/2 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Cumin
1/4 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
1/2 cup Hot Water
Tortilla Chips
2 cups Grated Cheddar Cheese
Pico de Gallo
Guacamole
Sour Cream

Directions
1. In a skillet over medium-high heat, half the onion and the ground beef.  Cook the meat until it's totally browned, then drain the fat.
2.  Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer  until most of the liquid is evaporated.
3.  The key is the layer the ingredients so that every chip has a little taste of everything.  Place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then add half of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the other half of the cheese.
4.  Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it's heatproof. Just leave it in until the cheese is melted.)
5.  Top with plenty of pico de gallo, guacamole and sour cream.

Enjoy!

Hundred Corner Shrimp Balls

I served these little shrimp balls at the wine party in 2011 and just recently for a New Year's party.  This year I was able to use two of my new kitchen toys.  I used the Vitamix to process the shrimp and my deep fryer to cook up the shrimp balls. Honestly this recipe sounds hard, but it's terribly easy for something that tastes so good! Shrimp with a little crunch from the water chestnut and the crunchiness from the fried panko on the outside. MMmmmm.  I will have to make these again soon.  They make a great entree or appetizer and they do reheat well - not that there were any leftover.

Adapted from Epicurious



Serve with Apricot Dipping sauce below


Ingredients:
1 1/2 lb large shrimp (30), peeled and deveined
8-oz can water chestnuts (1 cup), rinsed and finely chopped
1 large egg white, lightly beaten
3 tablespoons finely chopped chilled fresh pork fat
1 1/2 tablespoons rice wine or Scotch
1 tablespoon grated peeled fresh ginger
2 tablespoons finely chopped scallion greens
2 1/4 teaspoons coarse salt
2 tablespoons cornstarch
3 cups panko (Japanese bread crumbs)
About 8 cups vegetable oil


Directions:
1.  Preheat oven to 425°F.
2.  Pulse shrimp in a food processor/Vitamix until finely chopped.
3.  Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted.
4.  Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper–lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper–lined tray.
5.  Heat oil and fry balls in 4 batches, turning, 1 to 1 1/2 minutes
6.  Transfer with a slotted spoon to paper towels to drain.

Apricot Dipping sauce
Ingredients:
1 3/4 cups apricot jam
2 tablespoons soy sauce, or to taste
3 tablespoons finely chopped scallion greens
1 tablespoon fresh lime juice, or to taste
Dash of Tabasco, or to taste
Directions:
Melt jam in a small saucepan. Stir in remaining ingredients with salt and pepper to taste and serve warm.

Cheese Fondue

For the post-Valentine's day party feast I tried to think of what was a fun romantic like dessert.  Fondue came to mind.  I have had fondue at the Melting Pot restaurant. I wanted to offer a variety of dipping items that were out of the ordinary.  I read an article in the Food Network magazine and it did give me a great idea to add polenta.  I have never used the polenta in a tube.  I sliced it into 1/2 inch slices and threw it on the grill with the kielbasa sausage.  It turned out great.  Enjoy!

Adapted from: Epicurious
1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
1/2 lb Swiss cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)

What to dip?
Cubes of bread
Grilled polenta
Sliced Kielbasa
Sliced apples
Blanched veggies - broccoli
Baby Carrots
Fingerling Potatoes
Pretzel Rods

Special Equipment:  a fondue pot & long skewers

1.  Rub inside of the fondue pot with cut sides of garlic, then toss the garlic in the fondue pot.. Add wine to pot and bring just to a simmer over moderate heat.
2.  Add the cornstarch and the cheese.  Stir the cheese mixture and simmer 5-8 minutes and serve.

Spinach Artichoke dip

Creamy Spinach Artichoke dip

I love this dip.  This is a great way to get veggies in my daughter that hates veggies.  Both daughters.  My almost 2 year old loves to dip with her pita.  When I order this dish in a restaurant it is always delish but I end up walking away with a ton more sodium than I planned.  This dish is not salty.  There is no need to add salt though.  There is plenty of flavor added from the cheeses.  I made this for Super Bowl and just recently for the post-Valentines party feast.  Enjoy!

Adapted from: Allrecipes.com

Ingredients:
4 cloves minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container light Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Directions:
1.    Preheat oven to 350 degrees F (175 degrees C).
2.    Mix together all the ingredients. Place in an 8x8 baking dish.
3.    Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm with pretzel chips, sliced baguette, tositios

Yummy Chicken Wings

Santa brought me a fryer this year. Maybe not the fryer I researched and ask for, but a fryer nevertheless. Not complaining - anymore. For New Years Day we were going to watch some football, and I thought what better to go with football than wings! Sad to say I was in such a hurry to eat the wings we did not get a great picture. Don't worry. I'll post the picture when I make the wings again NEXT week!!!

My husband says that wings always talk back to him. I think that is because the spicier the Wong the more it talks back. I've learned in the many years we have been together that spicy is not his thing. This recipe is anything but spicy. It is a sweet sauce really. I think I might dial up the heat with some cayenne next time to get the sweet but tingling lips after eating the wings. I adapted the recipe from Sierra's Grandma's Secret Buffalo Wing Sauce a winner on the Food Network All American Festivals show. These wings will go fast. Be sure to double the recipe. Also I served it with Helluva Good Dip Buffalo Wing Dip - YUM!!


Ingredients:
1 gallon of oil
10 whole, fresh chicken wings, cut in pieces (20 wing pieces)
1 stick butter
4 tablespoons brown sugar
5 tablespoons tomato sauce
1/4 teaspoon garlic
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon salt
1 teaspoon oregano, fresh or dried
Dash beer
1 TBSP hot sauce (recommended: Frank's Hot Sauce)
1 TBSP chipotle Tabasco sauce

Directions:

1. Pat dry the wings. The drier they are the less they will splash.
2. Heat the oil to 350 degrees.
3. Fill you basket 1/2 full. The more they overlap the less even they will cook. I did two batches in my 1 gallon of oil.
4. Launch the wing basket into the oil. I covered for the first couple minutes to minimize the splatter. Then I took the cover off to ensure I had proper crispness. Cook for 15 mins
5. Meanwhile, melt the butter in a small sauce pan with the rest of the ingredients.
6. Once the wings are done, let them rest on s one newspaper. The newspaper will absorb the oil.
7. After both batches are done. Put the wings in a bowl and toss the sauce in them. Ensure all t he wings are covered and have absorbed the yummy goodness.
8. Serve with the buffalo wing dip from Hellauva Good Dip.

Enjoy

Steak And Chimichurri Toasts

So is it chimiChurri or Chimichurri.  Which C gets the harder accent? Either way, this was the first time I made this sauce.  I never really understood how it could add to the flavor of meat.  I am a purist when it comes to steak. I like to taste the rareness of the beef.  Vampire-like I know.  However, this sauce does add a little something something.  It's not too spicy as it only has a little crushed red pepper.  You can add more if you like the kick!



Ingredients:
1 cup packed fresh parsley 
3/4 cup olive oil 
3 tablespoons red wine vinegar 
2 tablespoons dried oregano 
2 teaspoons ground cumin 
1 teaspoon salt 
2 garlic cloves, minced 
1/2 teaspoon dried crushed red pepper 
2 1-pound pieces flank steak
1 16-ounce thin French-bread baguette, cut into 40 slices Additional olive oil

Directions:
1.  Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. 
2.  Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
3.  Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.
4.  Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. 
5.  Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature.

Smoked Salmon Toasts

These little bites were a hit.  I used Echo Falls smoked salmon.  The red onion adds a little bit of sweetness and the caper adds a little bit of tartness.  The sesame melba toast adds nutty crunchiness. 

Tiny bites of goodness

Ingredients:
1 package Sesame Melba toasts
1 small container cream cheese
1 package smoked salmon
Capers
Red Onion sliced

Directions:
Lay out crackers on serving tray, and spread each with an equal amount of cream cheese. Remove salmon from packaging and cut into thin strips. Place one strip on each cracker in the shape of a squished “S”. Press a few capers into the expose cream cheese and top with a small slice of red onion. Garnish with fresh dill if desired. Keep in refrigerator and serve wine tasting appetizer within 15 to 20 min.

Wine Party: Chicken-Liver Pate

 We just had a great wine tasting party this past weekend.  Great turn out, great friends and great wine!  I dunno about you, but I've always had issues balancing a glass of wine with a plate of food.  So I wanted to make little bites that went well with wine since we would be drinking alot of it.  The next several posts will be appetizers and desserts that I served at the party.  This pate is creamy and delicious. The apple in it makes it a little sweeter than the store bought pates I've had before.  Beware, this makes alot of pate, but it can be frozen and used within a couple of weeks.

Ingredients

2 tablespoons unsalted butter
2 slices of bacon, cut into 1/2-inch dice
1 pound chicken livers, trimmed
Kosher salt and freshly ground white pepper
1/2 small onion, finely diced
1 small Granny Smith apple—peeled, cored and finely diced
1/4 teaspoon ground allspice
1/4 cup white wine
1 1/2 cups half-and-half
5 large egg yolks
Toasted baguette slices

Directions
1. Preheat the oven to 300°. Butter four 1-cup ramekins. In a large skillet, melt the butter. Add the bacon and cook over moderate heat until lightly browned, about 4 minutes. With a slotted spoon, transfer the bacon to a plate. Add the chicken livers to the skillet, season with salt and white pepper and cook over moderate heat until browned, about 2 minutes per side. Transfer to the plate.
2. Add the onion, apple and allspice to the skillet and cook over low heat, stirring occasionally, until the onion and apple are softened, about 5 minutes. Add the wine. Put the apple-onion mixture into a blender and let cool to room temperature.
3. Add the bacon and chicken livers to the onion-and-apple mixture in the blender, along with the half-and-half, egg yolks and 1 teaspoon of kosher salt. Blend until very smooth. Pass the mixture through a coarse sieve into a large glass measuring cup. Pour into the prepared ramekins and transfer to a small roasting pan. Add enough hot water to reach halfway up the sides of the ramekins, cover loosely with foil and bake the chicken-liver mousse for about 1 1/2 hours, until an instant-read thermometer inserted in the mousse registers 155°. Remove the ramekins from the water bath and let cool to room temperature.
4. Cover and refrigerate the ramekins until the mousse is chilled, preferably overnight. Serve with toasted baguette slices

Shrimp Potstickers with Soy Sauce Ginger dipping sauce

My co-worker made a very observant statement.  There are no chinese recipes on my blog.  Well here you go Ng-ng. Chinese new year is around the corner...the Year of the Rabbit.  I took a trip to the chinese grocery store this weekend to get stocked up.  Now I need to try out my recipes before I have my friends over for a little feast.  First to try out are these easy to make potstickers.  My sister claimed that Cooks Illustrated has great recipes because they try out all types of recipes and post the best one.  I hate to say it but sometimes my little sister is right.  These potstickers were super easy to make and disappeared really quickly.  Next time I might try to offer a couple different dipping sauces.  This particular one is delicious but it over powers the shrimp.

Adapted from Cooks Illustrated
Ingredients
                          
Potsticker Filling   
3 cups minced napa cabbage leaves
3/4 teaspoon salt
3/4 pound peeled, deveined shrimp chopped very finely
6 tablespoons minced scallions (about 4 medium scallions, white and green parts)
1/8 teaspoon ground black pepper
4 teaspoons soy sauce
1 1/2 teaspoons grated fresh ginger
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1 egg , lightly beaten
1 package round dumpling wrappers
vegetable oil for frying

                      
Instructions

1. Toss cabbage and salt in colander or mesh strainer set over medium bowl. Let stand until cabbage begins to wilt, about 20 minutes; squeeze out all the water from the cabbage. Combine cabbage and all other filling ingredients in medium bowl and mix thoroughly. Cover bowl with plastic wrap and refrigerate until mixture is cold, at least 30 minutes and up to 24 hours.
2. In the round wrapper place a rounded tablesppon of filling in the center.  Wet the edge of the wrapper with water and then fold in half so it is a half moon.  Make sure to pinch the edges together and no air bubbles are trapped inside.  At this point you can refrigerate or freeze in a single layer to make later.
3. Add 2 teaspoons oil to 12-inch nonstick skillet and quickly spread oil with paper towel to distribute evenly. Arrange 12 dumplings in skillet, lying flat on one side, with all seams facing same direction, overlapping just slightly, if necessary. Place skillet over medium-high heat and cook, without moving, until dumplings are golden brown on bottoms, about 5 minutes. Reduce heat to low, add 1/2 cup water to skillet, and cover immediately. Cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet and increase heat to medium-high; cook, without stirring, until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Turn off burner and slide dumplings from skillet onto double layer paper towels, browned side down, to blot excess oil. Transfer to platter and serve immediately. Repeat with remaining dumplings and oil.

Soy Ginger Dipping Sauce
Ingredients
              
1/4    cup soy sauce
1/4    cup rice vinegar , unseasoned
2 1/2    teaspoons granulated sugar
1/4    cup water
1/2    medium scallion , minced
2    teaspoons finely grated fresh ginger
1/2    teaspoon sesame oil
1/2    teaspoon chili oil

              
Instructions           

   1. Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Serve.