Pork Won Tons

These were incredibly flavorful and easy to make . . . a perfect finger food appetizer for any party. I had never made my own won ton dough before . . . and it was easy and fast to whip out.
Pork Filling
Recipe by: Emily

1 tsp Sesame Oil
1tsp Canola Oil
1 lb Ground Pork
2 Cloves Garlic, minced
1-2 tsp Garlic Chili Paste
2 tsp Ginger, Pureed
2 Green Onions, Minced
1 Tbsp Hoisin Sauce
2 Tbsp Honey Roasted Peanuts, chopped
2 Tbsp Cilantro, chopped
1 tsp Brown Sugar

1. Heat the oils in a wok or skillet over medium high heat. Add the garlic, ginger, green onions, and chili paste. Cook for 1 minute then add the ground pork. Use a fork to break up the pork into a fine crumb. Once pork has browned add the hoisin sauce, peanuts, cilantro, and brown sugar. Cook for 1 more minute and remove from heat.

2. Roll out half of the won ton dough very thin. Cut dough into 4 inch square. Place 1 1/2 tsp of pork filling in the middle of each square. Lightly brush 2 the edges of of each won ton square with water. Fold one corner of the dough over the filling to the opposite corner and seal over filling by pressing dough tightly. They should form a triangle.

3. Deep fry the won tons in oil until lightly browned on each side. Serve with dipping sauce and enjoy!

Dipping Sauce

1/2 cup Low Sodium Soy Sauce
2-3 Tbsp Brown Sugar
1 Green Onion, minced
1/2 tsp Ginger, minced
1 tsp Garlic Chili Paste
2 tsp Rice Wine Vinegar

Heat Sauce to dissolve sugar. Serve with Won tons

Won ton Wrapper Dough
1 Egg
6 Tbsp Water
2 cups Flours
1/2 tsp Salt

Combine all ingredients in a bread mixer or food processor. Add more water 1 teaspoon at a time as needed to make a firm but elastic dough. Allow dough to rest covered for 15 minutes before using.

Pork Lettuce Wraps

We have been having a bit of an Asian inspired menu this week at our home . . . I still have PLENTY of recipes yet to come. These Pork Lettuce Wraps were awesome! VERY flavorful and fun to eat! I would make these again anytime!
Pork Lettuce WrapsRecipe by: Emily1 lb Ground Pork
2 tsp Sesame Oil
2 tsp Canola Oil
1/2-1 tsp Garlic Chili Paste
2 Cloves Garlic, minced
3 tsp Ginger, minced
4 Green Onions, Chopped
1 1/2 cups Bean Sprouts
1/2 cup Water Chestnuts, chopped
1-2 Tbsp Low Sodium Soy Sauce
1 Tbsp Oyster Sauce
2 tsp Rice Wine Vinegar

1. Heat the sesame and canola oil in a wok over medium high heat. Add the garlic, ginger, garlic chili paste and green onions to wok. Cook for 1 minute, add the ground pork. Cook until the pork is no longer pink. Add the soy sauce, oyster sauce, rice wine vinegar, chestnuts and bean sprouts. Toss together, cook for 1 more minute and remove from heat. Serve Pork mixture in lettuce cups garnished with cilantro and chopped peanuts. Enjoy!

Dipping Sauce
1/3 cup Low Sodium Soy Sauce
2-3 Tbsp Brown Sugar
2 tsp Rice Wine Vinegar
1/2-1 tsp Garlic Chili Paste

Heat to dissolve brown sugar.

Shrimp Egg Foo Young

My hubby LOVES eggs! He could eat them prepared almost anyway morning, noon or night. I on the other hand am not always so keen to dive into them. So to appease the both of us I came up with this recipe . . . and we both loved it!
Shrimp Egg Foo YoungRecipe by: Emily
1/4 Pound Shrimp, peeled, deveined, and chopped
1 1/2 cups Bean Sprouts
1/2 cup Onion, chopped
2 Green Onion, chopped
1/3 cup Water Chestnuts, chopped
1 tsp Canola Oil
1 tsp Sesame Oil
1 Clove Garlic, minced
1 Tbsp Soy Sauce
1 tsp Cornstarch
4 Eggs

1. Heat 1 teaspoon sesame oil and 1 teaspoon canola oil in a non-stick skillet or wok over medium heat. Add the chopped onion and cook for 5 minutes, or until the onions begin to soften. Add the green onions and bean sprouts. Cook for another minute and then add the shrimp, and soy sauce, cook for another 2-3 minutes until the shrimp are just done. Remove from heat and sprinkle the cornstarch over the shrimp mixture, combine. Allow shrimp mixture to cool for a few minutes.
2. Beat the eggs in a bowl. Add the shrimp and veggie mixture. Heat 1 teaspoon of oil in a non-stick skillet over medium heat. Scoop 1/3 to 1/2 cup of the egg mixture into skillet. Cook each patty until the eggs are lightly browned and then flip over and cook the other side until lightly browned. Makes 4-6 servings. Serve with gravy and enjoy!

Egg foo Young Gravy
1 cup Chicken Stock
1 Tbsp Brown sugar
1 Tbsp Soy Sauce
1 Tbsp Cornstarch
1 Tbsp Water

Combine the chicken stock, brown sugar and soy sauce in a sauce pan. Bring to a boil.
Combine the cornstarch and water together to make a slurry. Whisk the cornstarch slurry into the chicken stock and simmer until the sauce has thickened. Serve over Egg Foo Young.

Cheesy Leek and Ground Beef Soup with Soft Bread Bowls

I had this soup in Germany on my mission many times. (Knorr actually makes a soup seasoning packet for it.) It was always a favorite and got me HOOKED on leeks!!! It is simple and straight forward to make. You can also add potatoes to it if you like but I like it how it is . . . keeping leeks as the star ingredient. My husband about melted over these bread bowls too . . . they are soft, easy to make and delish!
Cheesy Leek and Beef Soup
Recipe by: Emily
3 Leeks, chopped and cleaned very well
1 1/2 lb Ground Beef
1 - 1 1/2 cups Processed English Cheddar Cheese or cream cheese, or Velveeta etc.
4 cups Chicken Stock
1 cup Half and Half
1/3 cup Flour
1/4 cup Butter
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
Salt

1. Melt 2 tablespoons butter in a large pot over medium heat, add the leeks and 1/2 teaspoon salt. Saute the leeks until soft, add the ground beef to the leeks and brown. Once the beef is cooked through add 2 tablespoons of butter to the beef and sprinkle the flour over the beef and stir to coat. Add the garlic powder, black pepper, and chicken stock. Bring to a simmer and add the cheese and allow to melt and mix in with the stock. Simmer for a few minutes until the soup thickens. Turn off the heat and add the half and half. Check for seasoning and serve. Enjoy!

Soft Bread Bowls
Recipe by: Emily
3- 3 1/2 cups Flour
1/2 cup Warm Water
1/2 cup Warm Milk
1/4 cup Sugar
1 Egg
1/4 cup Vegetable Oil
1 tsp Salt
1 packet Yeast

1. Dissolve yeast in warm water and allow to sit for 5 minutes. Combine yeast mixture, milk, slat, sugar, egg, and oil in a mixing bowl and combine. Add 3 cups of flour to the mixture and mix with a bread hook until smooth. Add more flour if needed to make a soft, slightly sticky dough.
2. Oil a medium bowl and place dough in it to rise, flipping once in the oil to coat all sides of the dough. Cover the bowl with plastic wrap and allow dough to rise for 1 hour, or until the dough has doubled in size.
3. Cut dough into 4 equal pieces and form into balls, tuck the dough underneath to create a smooth ball.
4. Place dough balls on a lightly greased baking sheet and cover loosely with plastice wrap. Allow to rise again for 30-45 minutes, until doubled in size again.
5. Bake in a 350 degree preheated oven for 20-25 minutes, until golden. Cool and slice of the top and hollow out interior and fill with soup. Serve and enjoy!

Em's famous Stuffed Mushrooms

These are a holiday tradition that everyone loves! I came up with this recipe a few years ago. I make these at Thanksgiving, for family gatherings and any and all holiday parties. They go fast and are so delicious!!! Make them a few hours ahead of time and refrigerate them until ready to bake.
Em's Famous Stuffed MushroomsRecipe by: Emily
2 lbs Mushrooms, medium sized
3 cans Minced or Chopped Clams
2 cups Italian blend shredded cheese
1/2-3/4 cup Dry Italian Bread Crumbs
1/3 cup Minced Onion
2-3 tsp Parsley, chopped
Salt
1/4 tsp Pepper
1 Tbsp Butter

1.De-stem and clean the mushrooms. Chop the mushroom stems. Melt 1 tbsp of butter in a saute pan over medium heat. Saute the mushrooms and onion for a few 5-7, until the onions are translucent and then add the juice from the clam cans. Reduce clam juice to a quarter of the juice. Add clams, chopped parsley and 1/4 teaspoon pepper. Cook for 1 minute, remove from heat then add enough bread crumbs to absorb clam juice but not dry out the mixture. Add 1 1/2 cups of the shredded cheese and mix with a fork. Taste and season with salt if needed. Stuff the mushroom caps with the clam mixture then top each mushroom with remaining shredded cheese. Bake in a preheated 350 degree oven for 15-20 minutes or until cheese is bubbly and lightly browned. Serve hot and enjoy!

Porcupine Meatballs

I loved it when I was a child and my mom made porcupine meatballs . . . I thought it was the coolest thing how the rice made the meatballs look like little porcupines once they were cooked . . . these are a great little appetizer for a holiday party. Once the meatballs are baked you can transfer them to a crock pot to simmer in the sauce as well.Porcupine MeatballsRecipe by: Emily
2 lbs Ground Beef
3/4 cup Rice
1 cup of Water
1 small Onion, minced
2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Dry Mustard

Sauce:1 can Tomato Soup
2 8 oz cans Tomato Sauce
3-4 Tbsp Brown Sugar
1 1/2 Tbsp Worcestershire Sauce

1. Combine ground beef, rice, onion, salt, pepper, garlic powder, dry mustard and 1 cup of water together. Make into 2 inch meatballs and place in a baking dish. Pour 1 cup of water into the bottom of the pan. Cover dish tightly with tin foil and bake in a 350 degree preheated oven for 45 minutes.
2. Pour sauce over the meatballs and continue baking uncovered for 15- 20 minutes. Serve hot. Enjoy!

Red Velvet Cookies with Cream Cheese Frosting

Holiday baking is upon us again . . . I love the taste and look of these cookies . . . they are a very festive red and make a great treat to give to friends and neighbors or to share at a party.Red Velvet Cookies
Recipe by: Emily

1/2 cup Butter, Softened
1 1/4 cup Sugar
2 1/2 Tbsp Unsweetened Cocoa Powder
1/4 cup Sour Cream
2 eggs
1 tsp Vanilla
2 cups Flour
3/4 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Red Food Coloring Gel, or 1/2 tsp of Red Food Coloring

1. Preheat the oven to 375 degrees. Cream the butter, sour cream and sugar together. Add the Eggs and to the creamed mixture and combine. Add the remaining ingredients and mix until moist and combined.
2. Roll dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Bake for 6-8 minutes or until set but moist. Allow cookies to cool for 2-3 minutes on the cookie sheet before placing cookies on a wire rack to cool completely. Once cool, frost with cream cheese frosting and sprinkle with chopped toasted pecans or your favorite sprinkles. Enjoy!

Cream Cheese Frosting

4 oz Cream Cheese, softened
1/2 cup Butter, softened
1 tsp Vanilla
3 cups Powder sugar

Cream the butter, cream cheese and vanilla together until smooth. Add the powder sugar and continue to mix until combined. Refrigerate until use.

Cowboy Mac N' Cheese

   The snow has finally hit us hard this year . . . I have to admit I was kind of wishing it would return . . . and then it did and I am wondering what possessed me to wish for it!?! . . . But with snow comes the craving for warm, comforting foods . . . which I love . . . I think if you look in the food dictionary I believe you will find that Mac N' Cheese and comfort cross reference each other. We had some friends for dinner to sample this dish and they loved it . . . so naturally it made the blog!Cowboy Mac N' Cheese
Recipe by: Emily

14.5 oz box of Pasta, Elbow Macaroni, Penne, Spiral . . . etc.5 strips of Bacon, chopped
2 cups Diced cooked Chicken
1/2 cup chopped Onion
1 small can diced Green Chili's
4 oz Cream Cheese
3 cups shredded Cheddar Cheese
2 Tbsp Butter
2 Tbsp Flour
2 cups Milk
3-4 Tbsp Barbeque Sauce
Cayenne Pepper
Salt
Pepper
1 Buttery Bread Crumbs or Cracker Crumbs

1. In a large skillet over medium heat, cook the bacon and onion under the bacon has rendered and is crisp and the onions are translusent and begin to brown; 7-9 minutes. Add the green chilis and chicken and cook for another 2 minutes. Place the chicken/bacon mixture aside in a bowl.
2. While the bacon and onion cook boil the pasta according to package directions until the pasta is al dente. When the pasta is done drain and set aside.
3. Add 2 tablespoons of butter to the same skillet used to cook the bacon and melt over medium heat. Stir in 2 tablespoons of flour to the butter and cook for one minute. Whisk in the milk and continue to whisk and cool until mixture begins to thicken. Add the barbeque sauce, cream cheese, cheddar cheese, and a pinch of cayenne pepper. Stir in the chicken/bacon mixture to the cheese sauce and combine. Taste and season with salt and pepper or add more bbq sauce if needed.
4. Combine the pasta and chicken mixture together. Pour into a 9x13 inch baking dish and sprinkle with bread or cracker crumbs. Bake in a 350 degree preheated oven for 20-25 minutes or until golden browned and bubbly.

Angel Food Cake with Lemon Curd and Raspberries

I am a dedicated chocoholic . . . but tonight that may have changed . . . I cannot believe that I have never made lemon curd until today!!! I think the name turned me off and lemon is not my very favorite flavor but after trying this dessert . . . I say chocolate can just take a seat on the bench for a while . . . the bitter sweet part of this dessert is that you can use the egg whites to make this heavenly Angel Food Cake (light and low fat) and then whisk the egg yolks in the luxurious (butter laden) lemon curd . . . they cancel each other out essentially. I am going to make this the next time I have my girls over . . . or to impress my in-laws . . . or because it is snowing . . . or . . . whenever . . .
Angel Food Cake

10 egg whites at room temperature
1 cup All-Purpose Flour
1 1/2 cups Sugar
1 1/2 tsp Cream of Tarter
1/2 tsp Salt
1/2 tsp Almond Extract
1 1/2 tsp Vanilla Extract
1 tsp minced Lemon Zest (optional)

1. Preheat an oven to 350 degrees. Whip the egg whites in a large bowl with the salt until frothed. Add the cream of tarter, almond extract, vanilla extract, and slowly add the 3/4 cup of the sugar. Beat egg whites until stiff.
2. Whisk the flour and remaining 3/4 cup of sugar together in a bowl. Gentle fold flour mixture into the eggs whites until just combined.
3. Evenly divide the batter between two UNGREASED loaf pans. Run a butter knife through the center of the batter to release any large air bubbles.
4. Bake for 25-30 minutes, or until nicely browned. Cool pans cake side down on a wire rack for 1-2 hours. Run a spatula down the sides of the pan and under the cake to release it. Slice and serve. Enjoy!

Lemon Curd

1 cup of Sugar
3 1/2 Tbsp Cornstarch
1/2 cup plus 2 Tbsp Water
Zest of 1 Lemon
6 Tbsp lemon juice
6 Egg Yolks room temperature
1/2 cup Butter, cut into 1 inch pieces

1. Whisk the sugar and cornstarch together in a sauce pan. Add the water, lemon juice, and lemon zest and bring to a boil over medium heat. Boil for 2 minutes. Whisk half of the lemon mixture with the egg yolks and then add back to the remaining lemon mixture. Boil for another 2 minutes. Remove from heat and add whisk in the butter. Pour mixture into a bowl and place a layer of plastic wrap on the curd to prevent a skin from forming. Refrigerate for a few hours before serving. Enjoy!

- Lemon curd is delicious on pancakes, pound cake, as a cake or cupcake filling, pavlova or tart topping, etc.

- Angel food cake is wonderful topped with fruit, cut up in a trifle, drizzled with chocolate, dipped in chocolate or caramel, etc.