Spinach Dumplings & Sweet Potato "Smash"

This is what happens when I get inspired. I stuff extraordinary things into Wonton Skins.

You've probably had them, or heard them referred to as "Dumplings", but I have re-invented the Wonton skin! I will put just about anything in them. You name it, I've probably stuffed it inside of thin doughy delights. I especially love my Cream Cheese Wontons which I use as appetizers, or my Banana and Chocolate Wontons which I serve for dessert. See, I told you I stuff them with strange things!

For this recipe, you'll want 1/2 of a bag of spinach sautéed with some extra virgin olive oil and garlic.

Once that is cooked and wilted, put it in a food processor with an entire bar of cream cheese.

Mix it together until it looks like a paste.

Next, you'll want to place about 2 teaspoon fulls of the mixture into each wonton skin.

Preheat the oven to 350 degrees and drizzle olive oil on a cookie sheet.

Place the wontons on the cookie sheet and bake in the oven for 20 minutes total. At the halfway mark, flip the wontons to ensure even cooking.


For the sweet potato "smash"

Peel and boil sweet potatoes until they're tender.

Place the sweet potatoes into a bowl and sprinkle some brown sugar, a dash of vanilla, and cinnamon to taste.
My husband loves extra cinnamon, and I'd prefer some extra brown sugar, so it is very possible to split the batch and make everyone happy!

Take a spoon and just go at them! I like it a little chunky, but if you'd rather them really smooth, just put the mix in a blender and puree it!

I've plated mine with an butter, red pepper, and spinach creme sauce. If you want to leave them plain, just toss the wontons in some butter and enjoy!

A Thanksgiving Stir Fry

This recipe is borrowed from a friend of mine who shared the recipe on another blog.
This Turkey and Vegetable Stir Fry over White Rice can substitute your typical Thanksgiving dinner, if you're looking for an Asian flare, or simply lighter fare!
Enjoy!




Turkey Breast Tenderloins
4 garlic cloves minced
5 mushrooms sliced
1 cup of matchstick carrots
1 cup of chopped broccoli
1/4 red onion sliced
EVOO- That's Extra Virgin Olive Oil, of course
Sal and Pepper to taste
Sweet Ginger Soy Sauce
White or Brown Rice

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A Lesson in Peppers

Although my tip on peppers which I provided last week was helpful, I felt it needed a little more, a "little kick" you could say. My horrible humor aside, here is a helpful list of the most common forms of peppers you would find for purchase in a supermarket:

*All hot peppers contain Capsaicinoids, natural substances that produce a burning sensation in the mouth
*Capsaicinoids have no flavor or odor, but act directly on the pain receptors in the mouth and throat.
*Capsaicinoids are found primarily in the pepper's placenta--the white "ribs" that run down the middle and along the sides of a pepper. Since the seeds are in such close contact with the ribs, they are also often hot.
*Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's punch.

Image	Name	Scoville Units	Native Regions
	Habanero	100K-300K	Yucatan, Caribbean
	Scotch Bonnet	100K-250K	Jamaica, Caribbean, Belize
	Jamaican Hot	100K-200K	Jamaica, other Caribbean islands
	Thai	50K-100K	Southeast Asia, California
	Cayenne	30K-50K	Louisiana, Mexico, Asia, Africa
	Serrano	10K-23K	Mexico, Southwest U.S.
	Wax	5K-10K	Mexico, California, Southwest U.S.
	Jalapeno	2.5K-5K	Oaxaca, Chihauhau, Texas, Southwest US
	Rocotillo	1.5K-2.5K	South America
	Poblano	1K-1.5K	Puebla, Mexico City region, California
	New Mexico	500-1,000	Rio Grande Valley
	Pepperoncini	100-500	Mediterranean Basin, California
	Bell Pepper	0	Holland, Mediterranean Basin, California
	Sweet Italian	0	Mediterranean Basin, California

My favorites- keep in mind, I'm a mild gal. I don't like to cry or have my nose bleed when I eat. Food, in my opinion should be enjoyable. If you can take the heat, by all means serve yourself some Scotch Bonnets or Pepperoncini. I my friend, will stay on the safe side.

Sweet Italian peppers, for roasting or frying with salt. Go "Italian Style" and sandwich them between two pieces of bread. This is an Italian favorite I grew up on.

Bell Peppers: I love to use a variety of red, green, and yellow for some of my favorite stir fry dishes.

Poblano: These are fantastic when BBQ'd. I love them with a nice flame roasted piece of chicken. They've got a southwestern flavor that just begs to be put on an open flame.

Jalepeno: I only like these on nachos. I won't ever use these personally in any dish other than my nachos. I'm not daring enough. Yes, these tip-toe on the fine line in my mouth, they're sometimes too hot for me.

Get to the center of it

Many people ask why some peppers are hotter than others. Aside from the simple fact that peppers vary in degree of heat, a small rule of thumb is easily overlooked.

If you want to make a pepper hotter, keep the seeds. Like so:

Want it a bit milder? Remove the seeds and center "rib" of the pepper. Like so:

A Fruit Bowl Fiesta

Here's a twist on Chips & Dip, one that you can use for dessert.

Instead of Salsa, this bowl is full of fruity delight. I call it a Fruit Bowl. Pair it with some store bought Cinnamon Chips for maximum delight!

All you'll need is:

2 tablespoons of apple jelly. (you can find this where you'd find your regular jelly)

2 tablespoons of light brown sugar.

1/4 cup of orange juice.

2 apples (whichever you prefer- Red Delicious, Granny Smith etc.) Peeled, cored, and chipped fine.

1 package of strawberries, leaves removed, and chopped fine.

1 medium mango, peeled and diced.

3 kiwis, peeled and chopped fine.

Whisk jelly, sugar, and orange juice in a large bow. Add the apples, strawberries, mango and kiwi. Toss the mixture together to evenly coat all of the fruit, then enjoy!

A Sweet Slice...

of advice of course!

If you deal with cakes a lot, this will definitely come in handy. My mom's newest hobby is baking cakes, which means every weekend turns into a cake tasting at my parent's house.


This takes some prep work but is well worth it when you find yourself never having to struggle with cutting a piece of cake again.

You'll need parchment/wax paper for this trick.

*Cut pieces of parchment into strips and divide each strip into two.

*Once the cake is fully iced, begin cutting slices. In essence, when you're done, you'll have pre-cut slices ready to serve (imagine how cheesecake's are presented when pre-cut)

* Slip pieces of parchment in between each slice. You should then have a piece of parchment running through each cut that was made with your knife.

Viola! You're done. No need to struggle with cake falling over or getting too dry on the one side that was exposed to air for too long. This will ensure both sides of your cake slices stay fresh!

Freezer Safe

As I learn incredibly easy and helpful ways around the kitchen, I will pass them on to my ever-ready and willing to learn readers. You may find them silly and never try it but I'll put them out there anyway!

Let's focus on herbs for this tip.

Do you use herbs (the cooking kind)? If so, good for you. I find so many people now days who think salt and pepper count as "seasoning". I call salt and pepper a cop-out. Get friendly with what you're cooking and search for which seasonings/herbs work best with the dish you plan to make.

I found that my fresh herbs get very unhappy in my fridge after a week (by unhappy I mean go stale and die). So, to correct my unhappy herb dilemma, I set out to find a better way to store herbs.

Solution--Freeze your herbs!


Yes, you can zip lock bag your herbs and freeze them. When you know you need them, pull them out and let them defrost. Surprisingly, this works well for dried herbs too.
Remember when you put your herbs in a "baggie", always label them so you know what is in the bag when you use it 2 weeks later.

One Pot Wonder

I love one pot meals. If I can do it all in one dish, I see it as the perfect way to clean less later!

*Preheat your oven to 375 degrees

This cheesy and creamy concoction is made with some chicken, veggies, and a soup can.

In an oven safe casserole dish, combine your selection of vegetables (some suggestions: cauliflower, chunked or diced potatoes, broccoli) with one (1) Campbells Broccoli and Cheese soup can.

Next, take boneless, skinless chicken breasts and cut them into chunks.

Place the chicken on top of the veggies, drizzle some olive oil on top of the chicken.

Sprinkle a handful of breadcrumbs (I like 4C brand Plain breadcrumbs) on top of the entire dish.

If you're feeling extra cheesy, grab some shredded cheddar and top it with that as well.

Place in the center of the oven rack and cook for approx 35-40 mins or until the chicken is golden and the veggies are tender! (every oven works at a different rate, so keep your eye on the casserole).

Scoop it up, place in a bowl, and curl up on the couch like I did.

Enjoy!

"Slim" Meat and Potatoes

If you like meat and potatoes, but fear cooking a steak (as do I), this recipe is perfect for you.

The meat takes all of 5-7 minutes to cook, and the potatoes go in the oven for 35. You can't beat the simplicity of this.

For the Potatoes
---Pre-heat the oven at 450 degrees---

*Cut some petite red potatoes in 4.

*In an oven safe pot, place the potatoes, 2 table spoons of olive oil, a palm-full of parsley and rosemary, as well as 2 table spoons of your favorite Balsamic Vinegar, my favorite is this one, found at Publix.

*Mix well, make sure all of the potatoes have been coated.

*Place these in the oven for 35 minutes.

The Skinny Steaks
--Make sure you find the perfect cut of meat for you, I like thin Flank Steaks.--

*Cut the steaks in two, they're pretty long and come in packs of 2

*Season them with salt, pepper, oregano, granulated garlic and onion, and thyme.

*Place them in a large flat skillet with a light sprinkle of olive oil.

*Make sure each side cooks by flipping them. (Typically it's 2-3 mins on each side)

*Once the potatoes are fully cooked (they will take the full 35 mins), remove them from the oven, give them a quick toss, and plate!

You're done! It really is simple and the best part about this easy dish is the fact that you can make it for 2 or 10 people...just increase the amount of steaks and potatoes. It still stays very easy to make with little effort at all on your part.

As an "extra", I like to take a small pan and cook some Boretanna Onions until they're golden. I love these because they're sweet and very tender. Top the steaks off with this delicious addition, it looks good and tastes good too!

Lean Pork Chops and Veggie Pasta

This recipe is a breeze, I love the fact that I can season the meat and walk away from it. Yes really, you can leave it alone and tend to something else for a good 15 minutes!
I love pork, but I personally love it very lean, a bit lemon-y, and definitely well done. I hate any pink meat, but that's just me. Cook this to your liking, as with any meat.
As for the simple pasta, add your favorite veggies to a pan with a pinch of olive oil, butter, salt and pepper and you're practically done!

Boneless Chops
**Preheat your oven to 400 degrees.

Start off with some lean pork chops ( I always figure 2 per person). I like the boneless ones.

*Trim the fat (unless you want to keep it of course)

*Season the meat (I like a light drizzle of olive oil, salt, pepper, oregano, granulated garlic, onion powder, and cumin to taste)

*Make sure you do this to both sides

*Place the chops on a flat cooking sheet (I use a cookie tray)

*In the oven they go for 15 minutes. Flip them at the half way mark for even browning.


Veggie Pasta
**Make sure to boil some water in a pot with a dab of olive oil and a bit of salt.

While the water is boiling, grab some of your favorite veggies. In this dish, I used Spinach, Red Peppers, and Parsnips.

*Wash and dry all of your veggies.

*Slice them up. (I do the parsnips at an angle, and the red peppers in strips).

*Heat a skillet with some olive oil (just to moisten the bottom of the pan, don't get carried away).

*Once the oil is hot, place all of the veggies along with some garlic into the skillet. Drizzle a bit of salt to help the veggies wilt and cook.


Place your favorite pasta (in this case, I used a spaghetti) into the boiling water. The pasta shouldn't take any longer than 7 minutes to cook.

By this time, your kitchen should be smelling delicious...which means those pork chops are just about ready to be plated!

* Stir your veggies and add a tablespoon of butter.

* Once the pasta is cooked, add the pasta to your veggies in the skillet. Make sure you mix it together and coat the pasta with the butter that you've just added.

*Remove from heat.

Take the pork chops out of the oven. Slice a lemon and squeeze some juice onto each chop individually. (If you would have done this any earlier, the heat would have cooked off the lemon juice, this is why we do it last)

In about 20 minutes, you've prepared an awesome dinner! Enjoy.

Buffalo Chicken Strips

I couldn't find a recipe that I absolutely loved, so I made my own. I love making these because they're fun, they taste good, and who doesn't like some crispy chicken every once in a while?


For the Sauce, You'll Need:
* Any brand of Hot Sauce (add as much as you like, or go sans spice)
* a palm full of ground garlic powder
* a palm full of powdered onion
* 3 tablespoons of butter (melted)
* 1/4 cup honey
* 1/4 cup brown sugar
* 1/8 cup balsamic vinegar
* 1/2 cup Heinz ketchup


Combine all ingredients in a large mixing bowl and set aside.

For The Chicken Strips, You'll need:
* A package of Boneless, Skinless Chicken Breasts cut into 1 inch strips
* Panko Breading (this can be found in the bread aisle at the market, or with the seasoning. I like the Ian's and PROGRESSO brands.
* 2 eggs, beaten

What To Do

This isn't as hard as it may sound, I promise.

Prepare a deep skillet or frying pan and add about half of an inch of CANOLA oil to it.
Heat this until it is hot.
*Tip* Sprinkle some breading into the oil after a few minutes to test the heat. You don't want it to burn, but you want it to cook.

* Take a piece of cut chicken, dip it into the egg, then dip it into the Panko breading.

*Make sure to get breading on the entire piece of chicken.

* Take that piece of chicken and gently place it into the skillet with oil.

* Once the breading is golden on both sides (you may need to flip it) take the chicken strip and place it into the sauce bowl.
*TIP* I recommend tongs for this process.

* Once you get comfortable with the process, you may be able to do a few at a time.

*Repeat until you have all of strips breaded, fried, and sauced!

Clean Up Tips

Please remember to carefully, and generously soap the items that contained chicken. You don't want to spread salmonella throughout your kitchen and onto items you'll reuse later.

I always use anti-bacterial soap, and a lot of it!

These are perfectly paired with ranch or blue cheese dressing.

Enjoy.

A Lemon-Aid, literally.

A kitchen gadget I have recently taken to, and now swear by, is probably one of the oldest kitchen contraptions known to any cook. Simply stated, it's the age-old "Juicer".

I never realized how important this device was until I desperately needed it. I'd squeeze my lemons until they looked dry but always found myself disappointed in the amount of juice I received.

The age-old juicer has been "re-vamped" to look sleek and modern, like the one: .
Here are the problems with this modern contraption:
* It eventually hurts the palm of your hand.
* The seeds easily fall into your juice collection.

Sometimes the original product needs no modernization!

With the old version, you can:
* Easily collect the juice in a built in collection cup.
* Keep those pesky pits away from your juice collection, as this method is designed to filter the juice, and only the juice, into the collection cup.

In comparing the old with the new, my vote goes for the original juicer. It happens to be my favorite lemon "aid" in the kitchen!

Let me know what you think if you try these two out for yourself.

A Hot Idea: Warming Taco Shells

Kitchen Tip of the Week!

This tip came to be by accident actually, but don't let that fool you, it's fantastic nonetheless.
On an ordinary "taco night" at home, I found myself trying very hard not to burn myself as I opened the oven to flip the shells I had placed on one side. Obviously, if I didn't flip them, there would be burn marks on one side of the shell, so I frantically stuck my arm in and began turning each shell one by one. After doing one row, my arm was hot and tired. I was hurrying myself to finish when of course, I knocked a few shells into another and there went everything! Some crashed into the rack below and shattered into pieces, but one had managed to flip over and hang itself on the rack! It looked odd but I thought it was worth a try. I flipped them all that way and had the crispiest taco shells, with absolutely no burn marks anywhere. Getting them out was faster and easier than before. Needless to say, it changed the way I make tacos.

Here's a quick and easy way to heat store-bought hard taco shells.

* Preheat your oven to 300 degrees.

* Place each taco shell upside down on the oven rack (think of a clothes liner). One rail per taco shell, hanging with the widest part of the taco shell facing downwards.


In 5 minutes, not only will the taco shells heat evenly, but it they'll be easy to remove one by one without cracking!

Welcome!

Thank you for embarking on this journey with me! I will update the page weekly with photos, recipes, cooking and entertaining tips, not to mention advice and recommendations for kitchen gadgets (since I love them so). I hope this becomes a fun tool for every viewer to share and explore with me as I grow into the chef I wish to become.

-Chef Rosie