Pan Fried Dumpllings

PAN FRIED DUMPLINGS

 YIELD: 40 DUMPLINGS PREP TIME: 25 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 40 MINUTES

The best and easiest way to cook amazingly crisp potstickers! After this, you’ll never want take-out dumplings ever again. Promise!

INGREDIENTS:

• 1 pound ground pork

• 1 zucchini, shredded

• 1 carrot, peeled and shredded

• 1 cup shredded Napa cabbage

• 2 large eggs, lightly beaten

• 2 cloves garlic, minced

• 2 green onions, thinly sliced

• 3 tablespoons reduced sodium soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon freshly grated ginger

• 1 tablespoon mirin

• 1 teaspoon sugar

• Kosher salt and freshly ground black pepper, to taste

• 40 won ton wrappers

• 2 tablespoons vegetable oil, or more, as needed

DIRECTIONS:

1 In a large bowl, combine pork, zucchini, carrot, cabbage, eggs, garlic, green onions, soy

sauce, sesame oil, ginger, mirin and sugar; season with salt and pepper, to taste.*

2 To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the

pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers

with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to

seal.*

3 Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a

single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover

and cook for 3 minutes; uncover and cook until the liquid has evaporated completely and the

bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings,

adding more vegetable oil as needed.

4 Serve immediately.

*The filling in the dumplings does not have to be cooked prior to wrapping.

*To freeze, place uncooked dumplings in a single layer on a baking sheet overnight. Transfer to freezer bags.

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This delicious recipe brought to you by DAMN DELICIOUS 

http://damndelicious.net/2016/01/15/pan-fried-dumplings/

Slow Cooker Carnitas with soft flour tortillas

Slow Cooker Carnitas 

INGREDIENTS          Servings: 4-6

3 ½ - 4 pound boneless pork butt/shoulder, cut into six equal pieces

2 teaspoons salt

1 teaspoon pepper

1 tablespoon oregano

1 tablespoon cumin

8 cloves garlic, crushed

1 medium onion, quartered

3 bay leaves

1 lime, juiced

1 large orange, juiced (save the spent halves)

Optional Toppings

Tortillas/taco shells

Rice

Black beans

Salsa

Guacamole

Sour cream

Cilantro

Cheese

1. In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add it to the cooker as well. Mix together until the meat is well-coated.

2. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.

3. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.

4. Pour about 1 cup of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.

5. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!

slow Cooker

Steak and potatoes for dinner tonight

Stuffed Mushrooms

yield: 16 MUSHROOMS

16 extra-large white mushrooms

5 tablespoons good olive oil, divided

1/2 pound sausage

6 scallions, white and green parts, minced

2 garlic cloves minced

2/3 cup panko crumbs

5 ounces mozzarella cheese,

1/3 cup freshly grated Parmesan

2 1/2 tablespoons minced fresh parsley leaves

Salt and freshly ground black pepper

beef stock to moisten

1. Preheat the oven to 325 degrees F.

2. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

3. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

4. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.

5. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Pork Bulgogi dinner tonight.

I had a small pork butt roast and asked Charlie if he'd like a regular slow cooker pork roast, carnitas, pulled pork from the smoker or spicy pork bulgogi.  He said he was surprised I needed to ask.  We had bulgogi.

PORK BULGOGE

Recipe from Norm Matthews

1 Boston  butt pork roast, sliced wafer thin

4 tablespoons soy sauce

2 tablespoons sugar

2 tablespoons sesame oil

2 tablespoons sesame salt

1/4 teaspoon ground black pepper

6 cloves garlic, crushed

2 teaspoons freshly grated ginger

2 tablespoons sake or dry sherry or Chinese cooking wine

2 tablespoons red pepper flakes Korean red pepper paste

8 green onion, sliced diagonally1"

toasted sesame seeds

peanut oil-for frying   Cooked on stove top grill or outside on the grill.

MIX ALL INGRED. EXCEPT PEANUT OIL.  SET ASIDE FOR A FEW MINUTES. HEAT OIL IN WOK OR LARGE FRYING PAN.  ADD PORK AND MARINADE MIXTURE AND STIR FRY UNTIL MEAT IS NO LONGER PINK.   SERVE WITH RICE.  1-2 WHITE ONIONS MAY BE SLICED INTO WEDGES AND COOKED WITH THE MEAT UNTIL BOTH THE MEAT IS DONE AND THE ONIONS ARE TENDER.

Shrimp Scampi

Dinner tonight was baked Shrimp Scampi, rice and a salad.

Baked Shrimp Scampi  Recipe courtesy of Ina Garten

Total Time:43 min Prep:30 min Cook:13 min Yield:6 servings  Level:Easy

An easy company dish that can be made ahead of time.

2 pounds (12 to 15 per pound) shrimp in the shell

3 tablespoons good olive oil

2 tablespoons dry white wine

Kosher salt and freshly ground black pepper

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

4 teaspoons minced garlic (4 cloves)

1/4 cup minced shallots

3 tablespoons minced fresh parsley leaves

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 extra-large egg yolk

2/3 cup panko (Japanese dried bread flakes)

Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Pork Chops Puttanesca

I got some peaches at the store.  The sign said they were ripe peaches. They felt ripe and I put them in a ripening bag when I got home but when I had half of one with my cereal this morning, they were not ripe. Not very good either.  For dinner tonight, I cooked them on low with some butter and brown sugar.  They were a lot better after that.  I added some mushrooms to scalloped potatoes
 and then there was the pork chops with a Neapolitan sauce.

INGREDIENTS

• 3 cloves garlic, divided

• ½ teaspoon dried oregano

• ½ teaspoon crushed red chile flakes

• ¼ teaspoon salt

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon red wine vinegar

• 4 12-ounce rib pork chops, preferably heritage, about 1 1/4-inch thick

• 1 small red onion, finely chopped

• 8 ounces ripe tomatoes, finely chopped

• 4 anchovy fillets in oil, drained and mashed

• 2 tablespoons pitted oil-cured black olives, chopped

• ½ tablespoon capers in vinegar, drained

• 1 ½ tablespoons golden raisins

• ½ cup dry red wine

• 1 teaspoon fresh oregano leaves, minced

PREPARATION

1 Mash 1 clove garlic with dried oregano, 1/4 teaspoon chile flakes and salt to a paste in a mortar. Stir in 1 tablespoon olive oil and the vinegar. Spread this mixture on both sides of the pork. Set aside. Heat grill. Heat oven to 225 degrees.

2 Heat remaining oil in a small skillet, add onion and sauté until translucent. Mince remaining garlic and stir in. Add tomatoes, anchovies, remaining chile flakes, olives, capers and raisins. Stir in wine and cook on low until mixture is thick, about 10 minutes. Set aside.

3 Grill pork close to source of heat, turning once, until nicely browned but not cooked through, about 2 minutes per side. (You can also cook the chops in a grill pan or skillet over high heat for about 2 minutes per side). Transfer pork to a baking dish, slather with tomato mixture and place in oven for 45 minutes for medium, longer for more well done. Arrange pork on a serving platter, spoon any pan juices over it, scatter with oregano and serve.

Shrimp tacos and regular tacos

Shrimp Tacos

INGREDIENTS from  Tasty via Carol Spodobalski

Servings: 12 Tacos

2 pounds shrimp, deveined & tails removed 

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon dried oregano

1 teaspoon cumin

½ teaspoon red pepper flakes

½ teaspoon salt

24 bamboo or metal skewers

4 tablespoons olive oil

Creamy cilantro sauce:
1 cup sour cream

3 tablespoons cilantro, minced

1 teaspoon lime zest

¼ teaspoon salt

2 tablespoons lime juice

1 ½ cups green cabbage

1 ½ cups red cabbage

1 tablespoon jalapeño, minced

24 corn tortillas

Toppings:
Lime wedges

Cilantro

PREPARATION

1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.

2. Using 2 bamboo or metal skewers poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.

3. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.

4. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly.

5. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.

6. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.

7. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
8. Serve & enjoy!

BEEF TACO Meat

Dice 1/4 or more white onion and cook in large skillet with a little oil and salt until soft.  Push aside. Add 1/2 lb. sausage, (Bob Evans) and cook, breaking up until done.  Push a side, add 1 lb. 20/80 hamburger and cook until done, breaking up as you go.  Add about 2 1/2 to 3 tablespoons Penzy's Spicy Taco seasoning. ( I add by color), Stir in 1/3 regular size jar Pace Restaurant style Salsa and two or three heaping tablespoons refried beans, stir to mix, reduce heat and let simmer 20 to 30 minutes, until almost all of the liquid in the salsa has cooked down.

Guacamole

2 avocados, mashed

1/2  tomato, seeded, minced

1/2  fresh jalapeno minced

1/4 white onion

cilantro

lime juice

Sazon seasoning, about 1/4 packet

pinch or less of  cinnamon

clove garlic, mashed into a paste with a little salt

seasoned salt and pepper to taste.

This taco bar had choices of lettuce, radishes, refried beans, cheese, chopped tomatoes, guacamole, Jalapenos, lime wedges, cilantro, and sour cream.