Spicy White Bean Dip

This recipe was given to me by my friend Paula who was discussing it over wine one evening (in 2012) and I had to have the recipe to try.

 

 

1/2 C fresh Parsley

1/3C Fresh Cilantro

1/4 C chop onion

2T lemon juice

2 clv garlic, minced

15 oz can Canneliini or other white beans drained and rinsed

1T plain nonfat yogurt (optional)

1/2 t chili powder

1/2t ground cumin

1/4t salt

1/4 t crush corriander

1/4 t pepper

Place all ingredients in food processor and process until smooth. Add yogurt if creamier consistency is desired.

Chicken Liver Pâté

I have been thinking of trying to make pâté and a friend sent me this link to a chicken liver pâté recipe.

http://www.simplyrecipes.com/recipes/chicken_liver_pate/

I can't wait to try it out.

Baked Brie Recipe

Gwyn brought this brie to the holiday (Chickmas) party this year . Here is what she sent to us via e-mail.

The brie that I brought for Chicksmas was an amalgamation of a couple recipes. I started with the base recipe is below with the following changes:

I omitted the parsley and almond filling.
I cut the brie in half and added a 1/2 cup each of chopped pistachios and sun-dried tomatoes. (The other recipe I was working from called for dried cranberries in place of the tomatoes.) If I were to make it again, I'd use tomatoes that had been soaked in oil for more flavor and maybe a splash of balsamic vinegar.


Brie en Croute
Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Stand: 45 minutes
Serves: 12
Watch this elegant, sure-to-impress appetizer disappear at your next party
as creamy Brie, topped with almonds and parsley, oozes out of its flaky
pastry crust.
ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet),
thawed
1 egg
1 tbsp. water
1/4 cup toasted sliced almond (optional)
1/4 cup chopped fresh parsley
1 (about 1 pound) Brie cheese round
1 box (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers
directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork
or whisk.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet
into a 14-inch square. Cut off the corners to make a circle. Sprinkle the
almonds and parsley in the center of the circle. Top with the cheese. Brush
the edge of the circle with the egg mixture. Fold the pastry up over the
cheese to cover. Trim the excess pastry and press to seal. Brush the seam
with the egg mixture. Place seam-side down onto the baking sheet. Decorate
the top with pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45
minutes. Serve with the crackers.

Potato, Leek, and Feta tart

Priscilla brought this to a potluck this holiday season (2009).

1 tbs olive oil
2 leeks (white and light green parts), cut into half moons
2 small zucchini, cut into half-moons
Salt & black pepper
1/2 cup crumbled Feta
2 tbs chopped fresh dill (dry if you don’t have fresh)
2 Red Bliss potatoes (8oz) thinly sliced
1 store bought or home-made pie crust


Heat oven to 375.  Heat the oil in a large skillet over medium heat.  Add the leks, zucchini, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until just tender, 4-5 minutes.  Stir in the feta and dill.  Add the potatoes and toss to combine.

On a piece of parchment paper, roll the piecrust to a 12-inch diameter.  Slide the paper onto a baking sheet.  Spoon the potato mixture onto the piecrust, leaving a 2 inch border.  Fold the edge of the piecrust over the mixture.  Bake until the piecrust is goldenbrown and the potatos are tender.  50-60 minutes.

Clam Dip

Recently I posted on Facebook that my clam dip tastes better after it had been in the refrigerator overnight. Several people asked for the recipe which I thought was strange as I have never really used a recipe before as I can't totally remember how my mom made it but I do remember she put in pickle juice. I guess I assumed everyone knows how to make clam dip or other dips.

My recipe changes each time a bit but this is what I did last time.

• 2 bricks cream cheese (I use all of them, regular, lowfat or fat free and don't notice much difference)
• 1 can diced clams (All of it, DO NOT drain you need that clammy juice! The can is the regular tuna size one.)
• 2 green onions chopped
• 1/4 cup juice from the pepperoncini jar (or so maybe a little more - I just pour a good swig into the mix). I also use pickle juice but I didn't have any....and I might like this better. If your dip is too thick use this to thin it.)
• 3 dashes pepper

Mix until smooth.
Let sit overnight in the fridge.
Serve with chips!

Steamed Dumpling Wrapper

This recipe can be used for a thin or thicker wrapper depending on what you prefer based off the filling used. This is the same type of wrapper used in the steamed shrimp dumplings you see at Dim Sum (pictured left). 

This is also the version Stephenie's grand-mother uses for "Chi Chi's". 

1 cup wheat starch

1 heaping tbsp tapioca flour
3 dashes salt

1 tsp oil (vegetable)
1/2 cup boiling water

Tortilla press

Mix starch, tapioca flour, and salt together. Then add oil. Gradually add water while mixing. Mix until able to knead into a ball (pick up the extra ingredients on the side of the bowl during the kneading process).

Wrap the each side of the tortilla press in plastic wrap so the wrappers do not stick. Lubricate the sides with a little oil. From the dough, form balls relative to the size of wrapper you want. Press the balls in the press to the desired size.

Now they are ready to fill with filling.
Steam for 8 minutes.

Chi Chi - Tapioca Pearl Wrappers

Makes 75-100 wrappers

1 bag (14 oz) tapioca pearls

1 bag (16 oz) wheat starch

2 cups + 4 tbsp water

1 1/2 - 2 cups boiling water (get some going in your tea kettle)

3-6 tsp vegetable oil

Tortilla press

Soak Tapioca pearls in the water, add 1 cup initially then gradually add in 1/2 cup increments while stirring. Let it sit for 5-10 minutes after the first 1-1/2 cup to review if more is needed. If dry, add more water while stirring. Set aside. 

The total amount of water depends on what is necessary to get the pearls soft. When Rosenna and I made these on 12/30/08 we needed 2 cups + 4 tablespoons.

Boil the water.

Add about 1-2 cups of the wheat starch to a bowl and drizzle some of the vegetable oil while stirring. Gradually add the boiling water while you knead the dough. Repeat the process until all of the wheat starch is used.

You might want to use a glove to help with the heat of the boiling water and the stickiness. 

Gradually add the softened tapioca pearls to the wheat starch mixture. Knead until the two are thoroughly mixed together and doesn't stick to hands. You may need to add a little oil at this point as well. 

Wrap the each side of the tortilla press in plastic wrap so the wrappers do not stick. Lubricate the sides with a little oil. From the dough, form balls relative to the size of wrapper you want. Press the balls in the press to the desired size.

Now they are ready to fill with filling.

Steam for 8 minutes. 

From Cooking with Rosena

From Cooking with Rosena

From Cooking with Rosena

From Cooking with Rosena

From Cooking with Rosena

Cream Cheese Pesto Mold Recipe

After my last birthday party, several people have asked for this recipe, so I thought I would post it here so I don't lose it. My friend Kelle is the one who shared this with me originally.

Cream Cheese Pesto Mold
Serves a crowd

This makes a great alternative to a cheese ball, and can be made several days ahead of time. Although homemade pesto is preferred, a good store bought pesto can be used.

1 pound unsalted butter (I have used salted as well)
2 - 8 ounce packages Philly cream cheese
1 recipe pesto
1/4 cup pine nuts, roasted
fresh sprig of basil
cheesecloth

• We the cheesecloth and wring it dry. Use it to smoothly line an 8 cup mold (double thickness), making sure that you have a couple of inches left draped over the sides.
• Make the pesto and set aside (or get your store bought pesto out of the fridge and set aside). :) Soften the butter and cream cheese SLIGHTLY, and cream together until smooth and well-blended.
• Layer the cream cheese mixture and the pesto into the mold, starting and ending with the cream cheese. We usually end up with about 5-7 layers. Try to divide the mixtures somewhat evenly.
• When all of the mixtures have been used, fold the extra cheesecloth over the top and press down firmly to fill the crevices in the mold.
• Refrigerate at least 2 hours, or cover with plastic wrap and store in the fridge for up to 5 days. Before serving, invert onto a plate and carefully remove cheesecloth. Garnish with pine nuts and a fresh sprig of basil.

Murada Rosemary Chicken

Murada-Benedetti Rosemary Chicken (acquired 12, 28,2008)

This recipe came from Annette Benedetti and originally comes from her side of the family. This is great for use on drumettes and real crowd pleaser. 

1/2 of 1 package of Dixie Fry - Original Recipe (buy the 10 oz /283 g box)

Rosemary (if using fresh, use sparingly)

Beau Monde 

Dampen chicken

Add a sprinkling of beau monde

Roll in Dixie Fry

Fry in vegetable oil @ 350-375 degrees (this is critical, do not use olive oil even if you want to) - not too hot

Sprinkle a little rosemary while frying. 

Try not to turn the chicken too much (ideally 1 time per side)

Storage in oven (while waiting for all to be fried):

Put a small amount of white wine in the pan with the chicken to steam up  the flavor.

DO NOT COVER (or you will have soggy chicken)

Rosena's BBQ Pork

This BBQ Pork recipe I got from Rosena last week.

BBQ Pork

1 lb Pork (Paula uses pork tenderloin)

1 tsp Garlic Powder

1/2 tsp Salt

2 tbsp Sugar

1 tbsp Roast Red Pork Seasoning Mix

1 tbsp Chinese Barbecue Seasoning Mix

2 tbsp Hoisin sauce

Mix garlic powder, salt, sugar, seasoning mix together. Add hoisin sauce and mix well. Put on the meat.

Marinate for minimum 3-4 hours (overnight is really good). Turn once every hour or so.

Bake at 400 degrees for about 45 minutes depending on the thickness of the meat. The internal temperature should be between 160-165 degrees.

**Do not read the directions on the seasoning mixes, those are another method.

**Do not add water, it was deliberately omitted and once it sits for a couple of hours you will realize there is enough moisture in the recipe.