On the menu for tomorrow is . . . .

Chicken Cacciatore, Garlic Mashed Potatoes and German Chocolate Cake with a Caramel Coconut Pecan Frosting. I'll try to load these recipes and photos tonight but I've been so engrossed in blogging for the past few days that. . .well, I need a little break tonight. ;)

Here's the deal, I ADORE a good piece of beef!

I'm not gonna lie, I adore meat. Once in awhile I just need a good helping of juicy beef! A fatty but flavorful bit of rib-eye, a mound of filet mignon and juicy thick-cut sirloin steaks are all on my must eat list. In the Spring, Summer and Autumn I normally grill most of our dinners. During the Winter I get by with pan searing the sirloins and they taste delicious--it's all in the searing! 


Ingredients:
4 -2" thick cut Sirloins (I find a good selection at our local Costco store).
1 medium yellow or sweet Walla Walla Onion, sliced
1 cup of Mushrooms, sliced (any mushroom variety you prefer)
1/2 cup of Blue Cheese, crumbled
1/2 teaspoon minced garlic
2 Tablespoons of butter (salted or unsalted is up to you)


The Rub:
2 teaspoon of Kosher salt
1 Tablespoon of freshly cracked black pepper
2 Tablespoon Olive Oil
1 teaspoon Garlic, minced
1/2 teaspoon smoked paprika 
4 Tablespoons of your favorite Steak Rub (I use a mix of dehydrated red peppers, oregano, onion, brown sugar and mesquite flavoring.)


Directions:

1. Rinse and pat dry the sirloins.
2. In large bowl add the rub ingredients and blend well. 
3. Add the steaks and coat each side and ends with the rub.
4. Let stand for at least 1 or 2 hours. The longer it stands the better the flavor. I make a double batch and the second batch flavor overnight in the fridge and make a steak salad the next day.
5. Heat 3 Tablespoons of oil in a heavy bottomed skillet on highest heat. Once the pan is heated add the steaks and sear on each side. Approximately 5 minutes per side. Steaks are now rare. Reduce heat to medium heat to finish cooking the steaks to your preference, approx. 5 additional minutes per your preference (Med. rare, med, well done) See figure 1.
6. While the steaks are cooking, in a separate non-stick skillet, melt 2 Tablespoons of butter. Add the sliced onions, mushrooms, 1/2 teaspoon of minced garlic and dash of salt and black pepper. Sautee on med. high heat for 10 minutes and set aside. See figure 2. 
7. Once the steaks are cooked to your preference, transfer to serving plate or platter, top with sauteed onions and mushrooms and top off with the crumbled the blue cheese. Note: Some people like to transfer all of these onto a baking pan and slightly melt the blue cheese in the oven on the broil setting. I don't find it necessary -- but that's just me. 

Feeling a bit lazy and snackie. . . mmm . ..pinwheels.

Who doesn't like a good snack? Pinwheels are so versatile and quick to make that they deserve to be served more often then at parties. I made these out of ingredients I already had in my refrigerator. 


Ingredients for For Cheesy Pastrami Pinwheels (makes 20):
1 canister of refrigerated Flaky Crescent Rolls
3 Tablespoon softened Cream Cheese
2 Deli slices of Pastrami
1/4 cup shredded Cheddar Cheese (sharp or mild)
1 teaspoon garlic paste (optional)


Directions: 

1. Roll out Crescent Roll dough onto a flat surface  (I just use the 16x21 inch baking sheet I'm baking them on).
2. Spread the garlic paste and cream cheese evenly over the dough. *Tip: I heat the cream cheese in the microwave for about 15 seconds to help soften.
3. Layer on the deli Pastrami.
4. Sprinkle the shredded Cheddar Cheese.
5. Starting from the front end, roll to the back end and seal by gently pressing the back end into the roll.
6. Cut into 20 sections with a serrated knife. 
7. Arrange on baking tray, careful not to let them each other.Bake at 375 degrees for approximately 15 minutes or until golden brown. Let cool for about 5 minutes.

Transfer onto platter and enjoy by itself or serve with your favorite deli mustard. 

Ingredients for For Jalapeno Popper with Bacon Pinwheels (makes 20):
1 canister of refrigerated Flaky Crescent Rolls
3 Tablespoon softened Cream Cheese
1 Large Jalapeno, thinly sliced or minced (if you can take the heat, de-seed)
1/4 cup shredded Cheddar Cheese (sharp or mild)
2 Tablespoon crumbled Bacon

Directions: 

1. Roll out Crescent Roll dough onto a flat surface (I just use the 16x21 inch baking sheet I'm baking them on).
2. Spread the cream cheese evenly over the dough. *Tip: I heat the cream cheese in the microwave for about 15 seconds to help soften.
3. Sprinkle on the sliced/minced Jalapenos.
4. Sprinkle the shredded Cheddar Cheese and crumbled bacon.
5. Starting from the front end, roll to the back end and seal by gently pressing the back end into the roll.
6. Cut into 20 sections with a serrated knife. 
7. Arrange on baking tray, careful not to let them each other.Bake at 375 degrees for approximately 15 minutes or until golden brown. Let cool for about 5 minutes.

Transfer onto platter and enjoy.

The secret to terrific Chinese potstickers? Make them yourself!

Fresh homemade potstickers (a variety of Chinese dumplings) are really easy to make and much better then the frozen ones found at the grocery store. I think the hardest part is mastering folding, but with alittle practice anyone can be a pro. A few weeks ago Jason's co-worker Brett, who is Norwegian, asked him for this recipe and I'm happy to share it with everyone. 

Ingredients:

1 package defrosted potsticker/gyoza wrappers (they're the round ones normally located in the produce isle of grocery stores). 

1/2 pound raw shrimp peeled and deveined
1 pound ground pork
3 stalks green onions, cut into 1 inch sections
2/3 cup green cabbage (nappa or chinese)
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon of cracked black or white pepper
2 tablespoons cornstarch or tapioca starch
1 teaspoon freshly grated ginger
1 tablespoon rice wine vinegar


Other: 
Potsticker Chili-Soy Dipping Sauce (see recipe)


Directions:
1. Wash and devein the shrimp and pat dry. Mince the shrimp, cut green onions into 1/4 inch sections and finely shred cabbage. Transfer to large bowl and add  ground pork, soy sauce, salt, cornstarch/tapioca starch, grated ginger, rice wine, pepper. Mix well.


2. Prepare to wrap. You'll need a cup of warm water nearby to help seal the edges of the potstickers. Spoon 1 rounded teaspoon of the filling onto the dumpling skin and moisten the edges of the wrapper by brushing or dipping a few fingers into the warm water. Fold over and pleat one side of the edges while gently pressing to secure to unpleated side (see figure 1). Place sealed potsticker on platter.

3. To cook, I like to use a cooking/steaming method. This gives the potstickers a nice little crispiness along the edges but also moist centers. Heat a large nonstick pan with 2 tablespoon of cooking oil (I use olive) over medium-high heat. When the oil is hot add the potstickers, flat side down into pan. Avoid overcrowding the pan, the potstickers should not touch each other. Fry for about 1 minute until the bottoms are golden. Flip each potsticker to one side and continue to cook until golden. Pour 1/4 cup of water into the pan and cover with lid. This will create a sizzle and will start to steam the potstickers. Turn heat to medium and let the dumplings steam for 2 minutes. Take off the lid and flip each potsticker to remaining ungolden side, if they start to stick, add another teaspoon of oil to pan. Add another 1/4 cup of water to pan and place lid back on and let them finish cooking for about 90 seconds. Remove lid and if there is any water left in pan, let it cook off (see figure 2). Once cooked, transfer to serving plate. Serve with potsticker dipping sauce.

Dipping sauce for Potstickers (Chinese dumplings)

Potsticker Dipping Sauce:
1 teaspoon hot Asian red chili sauce
1 Tablespoon minced fresh hot peppers (can use jalapeno or red chili pepper)
1/4 cup soy sauce
2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar


Directions: 
Add all ingredients into bowl and stir well. 

One of my all-time favorite quickie dinner recipes --Honey Prawns.

It's Sunday and I wasn't feeling very well and was not looking forward to making dinner. I then realized Jason had stopped by the Asian grocery store last Friday on his way home from work. Luckily for me the store is only a block away from his office building so whenever I need supplies he's my cooking lifeline. Last Friday he brought home 2 lbs of lovely prawns to replenish our freezer, what a sweetheart! Anyways, I decided I had enough energy to make Chinese Honey Prawns with Candied Walnuts. The recipe takes a whole 20 minutes and has very few ingredients. I served it with a side of white jasmine rice laced with a tad of butter and light soy sauce.  Sooooooooo easy. 


Ingredients
Batter:
1lb prawns - medium sized, peeled and de-veined. I like to butterfly mine but it's not necessary.
1 egg white
1/2 cup cornstarch or tapioca starch
Dash of black pepper & salt


Honey Mayo Sauce:
 4 Tablespoons mayonnaise
1 Tablespoon honey
1 Tablespoon sweetened condensed milk
1 teaspoon lemon juice


Other:
1/2 to 2/3 cup Brown Sugar Candied Walnuts (see recipe)
Vegetable, Canola Oil for frying

Directions:

1. Peel and de-vein the prawns and dry on paper towels, add the egg white and cornstarch/tapioca starch and mix well.  
2. Heat the oil on high temperature for frying. Add the prawns 1 at a time to avoid clumping. Don't rush and over crowd the prawns in the pan. Use chopsticks or large slotted metal spoon to turn the prawns and keep them separated while frying. Once they're golden brown, drain in metal colander lined with paper towels. 
3. In a bowl mix together the mayonnaise, honey, condensed milk and lemon juice.
4. Add the prawns to the honey mayo sauce and mix to coat each prawn.
5. Transfer to a serving plate or platter and liberally sprinkle the candied walnuts. This dish is best served hot!  For sides I suggest rice and perhaps a crisp iceberg salad with a light Asian dressing. 

Not too sweet candied walnuts.

Many candied walnut recipes call for soaking the walnuts before cooking and uses a mixture of water and white sugar. I prefer these simple, yet buttery brown sugar ones for sprinkling onto a variety of dishes and salads. They're so quick and easy to make that you may want to double or triple the recipe and store for future use. 

Ingredients (makes 2 cups):

1/3 cup packed brown sugar

1/3 cup water

2 Tablespoons salted butter

A dash of white pepper salt (optional)

2 cups walnuts 

Preparation:

In a non-stick saucepan add the brown sugar, butter, water and white pepper salt. Bring mixture to a boil over medium-high heat while stirring constantly. Once boiling, add the walnuts. Constantly stir walnuts for about 8 minutes or until the walnuts are completely coated and excess liquid evaporates. It's key to keep stirring and not to overcook the walnuts, they should have a nice glaze but not turn dark. Once they get to a nice dark amber color remove from pan and transfer to plate. Let them cool before breaking the clusters apart or before you store in an airtight container.

Who doesn't like finger food? Vietnamese eggrolls you'll love!

It makes me so happy when friends tell me they've tried Pho or any type of Vietnamese food. I'm quite pleased that Vietnamese restaurants are popping up all over town. No more running to Seattle's China town for a simple bowl of soup or Vietnamese sandwiches! I've decided to share my mother's secret recipe for Cha Gio (Vietnamese Egg Rolls) that she brought with her from Saigon.  When I told my partner "Mighty Mouse" (who is part German and Slavic) that I would be posting this recipe, he protested with an emphatically loud "NO, it's a secret! You can't share that one." Hahahaaa, well I am because I am so tired of the restaurants that try to pass off flavorless ones. I think good recipes should be shared and enjoyed. I don't think my mother would mind. 

Growing up living on Whidbey Island made it a bit challenging for my mother to make her much beloved homeland dishes. Supplies were hard to come by unless we took a day outing on the ferry to Seattle or Canada, she was stuck with making wrappers by hand. I remember being 5 years old and watching her hand make them - talk about tedious! So grateful for the variety of Asian grocers now conveniently located nearby. 

Ingredients: 
Makes about 75 eggrolls (I know this is a lot but you can freeze them and save yourself some time later)

Filling:
2 lb ground pork (not pork sausage)
1 lb devained and minced shrimp (white or tiger, not pink cocktail shrimp)
1/2 lb lump crab meat
3 package spring roll or rice paper wrappers (25 per package)
1 1/2 Cup or 1 section bean thread vermicelli. 
1 cup dried black mushrooms or tree wood ear fungus mushroom soaked and minced
1 large minced onion
1 1/2 Cup grated carrots
1 Cup bean sprouts
1 Cup minced celery
1 egg
1 tsp salt
2 Tablespoon minced garlic
1 Tablespoon minced ginger
1 Tablespoon sugar
1 Tablespoon black pepper (I prefer freshly cracked)
1/2 teaspoon of white pepper (optional)
2 1/2 Tablespoon Fish Sauce 

Directions:
Dried mushrooms/tree ear fungus and the bean thread vermicelli need to be soaked in warm water for about 20 minutes to re-hydrate. Once re-hydrated squeeze out the excess water. I use a food processor to mince and chop the ingredients. If you don't have one:  Cut vermicelli and bean sprouts into 1 inch segments. Mince the mushrooms/tree ear fungus, garlic, onions, ginger, celery and shrimp. Grate the carrots and add all to large mixing bowl. Add the ground pork and crab (if you are adding crab). Add the sugar, fish sauce, eggs, salt, black and white peppers and egg. 

Once all the ingredients are in the bowl, mix by hand until it's well blended. Now you're ready to roll!

Unwrap the thawed wrappers and have a baking sheet and cup of warm water ready for this process. Take a wrapper and lay it on a plate in a triangle shape with one point towards you. Set a tablespoon size portion of the filling horizontally near one point. Fold the point nearest you over the filling. See figure 1. 

Now make an envelope by folding the right and left points over each other. See figure 2. 

Gently roll the meat packet. Not too tight but certainly not too loosely.  See figure 3. 

Dip your index and middle finger into the warm water and moisten the unfolded tip section. This helps seal the wrapper to the roll. Place onto baking pan and continue with the others until all the wrappers or filling is gone. See figure 4. This is when help is handy. If you have kids, they may enjoy rolling these with you. . . .for awhile at least.  

To fry these, use either Vegetable or Canola oil. Heat oil to frying temperature, but not on high because this will burn the wrappers and perhaps not thoroughly cook the filling. Use chopsticks or a tongs to turn the eggrolls for even frying. Fry until golden brown on all sides. Cook time will vary depending on how deep your pan is and how many you put into the pan at once. Once fried, place in metal colander to drain out excess oil. These are extremely hot on the inside so be careful if you get tempted to eat one right away. 

Serve with Vietnamese Nuoc Mam dipping sauce. I know many of you have never tried Nuoc Mam and may only have sweet and sour chili sauce handy, but I urge you to try the Nuoc Mam.  I like to wrap them in leaf lettuce and add fresh sprigs of mint, basil and a spoonful of the carrots from the Nuoc Mam sauce. 

Ahhh to dip or not to dip?. . .Me, I'll always dip!

There are many variations of  Vietnamese dipping sauce (Nuoc Mam). This sauce is used in many dishes that I'll share with you in the future. I keep a big container of this in my fridge for it keeps beautifully. This is my mothers recipe and my favorite one that I have tasted so far. I think you'll be surprised by one of the main ingredients. 


Ingredients:
2 1/2 Cup grated carrots
1/2 Cup of grated pickled daikon (optional)
2 Tablespoon red chili flakes
Juice and pulp of 2 large limes
3 to 4 cup Crush or Sunkist Orange soda
2 Tablespoon white sugar
2 Tablespoon of minced garlic
5 Tablespoon of fish sauce


Directions
In seal-able glass container/jar (large pickle jar works well) add all of these ingredients and mix. Keep refrigerated. 

It's Pizza Time!!

I live in the Seattle area where there is an abundant of restaurant choices, but nothing like New York or Chicago. Sure we have Pagliacci's and some other very good mom and pop pizza joints that may rival Da Michele's but . . . .listen if you're looking for an authentic Italian Napoli style pizza, this is not for you. If you are like me and once in awhile crave a good old fashion American style Pizza Hut/Godfatherish overloaded slice of heaven, this might just be your ticket! Once in awhile I really want a naughty slice of greasy Pizza Hut and other times I want a overloaded Godfathers Combination. I have tried unsuccessfully until now in creating a "tweener" which satisfies both these cravings.  The crust isn't quite thin, thick or overly greasy, it's a "tweener" on all counts. As I devoured a few slices and contemplated what to call it, I just couldn't. Perhaps I was too overcome with happiness that I finally got it "right" or maybe I was too busy planning my next one. It's got a chewy crust which left my fingers alittle greasy, the toppings were just how I like them - abundant. I urge you all to take the basic crust and sauce recipes below and pile it high with your favs. Enjoy, enjoy, enjoy!!!

• Ingredients
• Dough:
• 1  1/3 cup warm water (105 -110 degrees)
• 1/4 cup of dry milk (powered milk, can use non-fat)
• 2  teaspoons yeast 
• • 1/2 teaspoon salt
  • 3 1/2 cups all purpose flour
  • 1/2 teaspoon white sugar (optional)
• 2 Tablespoon oil (veg., canola or olive oil)
• 3 1/2 Tablespoon oil to coat bottom and sides of pan.
• 
  
•  
• Pizza Sauce:
• 1-8 ounce can of tomato sauce 
• 1 teaspoon oregano or 1 Tablespoon of fresh oregano 

1/2 teaspoon marjoram or 1 teaspoon of fresh marjoram

• • 1/2 teaspoon basil or 1 teaspoon of fresh basil (I like the big leaf variety)
  • 1/2 teaspoon of powdered garlic
  • 1/2 teaspoon of salt
  • 1 Tablespoon of garlic paste
  • 1 Tablespoon of basil pesto

Toppings (This is really up to your own taste as far as amounts or type):
3 cup of mozzarella cheese
1 cup of romano cheese
1/2 to 1 lb of Hot Italian sausage
30 to 40 slices of Pepperoni
1/2 cup Thinly sliced onion (red/white/or yellow)
1/2 cup Thinly sliced green/red/or yellow peppers
1/2 cup Thinly sliced mushrooms
1/2 cup Bacon bits or crumbles
*If you opt for prepackaged shredded cheese, please try the Sargento's brand of Italian cheese mix, it actually tastes like cheese. ;)

Directions

1. Mix warm water, yeast, salt, dry milk, oil and sugar in large bowl. Mix well and slowly add flour 1 cup at a time. Kneed it well by hand (about 5 to 10 minutes). Cover with warm damp cloth.
2. Roll dough into a 16x21 inch rectangle. Spread dough out onto heavily greased (about 3 1/2 Tablespoons)16x21 inch baking sheet.  Cover with warm damp cloth and let rise for about 1 1/2 to 2 hours. You'll see bubbles throughout the dough when it's ready.
3. Spread pesto and garlic paste onto the dough. Then liberally add the sauce and 1/2 of the cheeses.
4. Add your choice of toppings and top off with the rest of cheeses.
5. Preheat oven to 475 degrees F.  Bake until cheese bubbles and crust turns a nice golden brown. About 30 minutes but really depends on how many toppings you put on, so check after 15 minutes and 5 minute intervals after. Slice, top with Parmesan and red pepper flakes if desired. 

Bountiful Berries Cinnamon Buns. . .Droolicious!

This is an EASY variation of my cinnamon bun recipe, simply add your favorite jam! Mine happens to be a marvelous mix of raspberries, blackberries and blueberries. A yummy kick start in the morning with coffee. Tip: If you're not serving these directly from the oven, reheat each bun in the microwave for 30 to 35 seconds before serving. Great with vanilla bean ice cream as a sinful after dinner dessert. 

Ingredients

• Dough:
• 1 cup warm milk (110 degrees)
• 2 1/2 teaspoons yeast 
• • 1 teaspoon salt
  • 1/2 cup white sugar
• 2 eggs at room temperature
• 1/3 cup melted butter
• 4 1/2 cups bread flour (all purpose works also)
• 
  
•  
• Dough Filling:
• 2/3 cup packed brown sugar
• 2 1/4 tablespoons ground cinnamon
• 1/3 cup softened butter

Jam Sauce:

1 1/2 cups of your favorite jam mixed with 1 cup of fresh berries. Use more or less depending on your own personal taste. Also use a handful per pan for garnish before you serve. 

•  
• 
  
• Cream Cheese Icing:
• 1 (3 ounce) package cream cheese (softened)
• 1/4 cup softened butter
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. Mix warm milk (110 degrees), yeast, salt, sugar, eggs, butter and flour in large bowl. Kneed it well by hand (about 5 to 10 minutes). Cover with warm damp cloth.
2. After the dough has doubled in size.  Roll dough into a 16x21 inch rectangle. Spread dough out onto lightly greased 16x21 inch baking sheet.  I've found doing this directly onto the baking sheet makes it much easier and less messy.  In a small bowl, combine brown sugar, slightly melted butter (microwave for 20 seconds) and cinnamon.
3. Spread sugar/butter/cinnamon mixture onto the dough. Roll up dough and cut into 12 rolls and spread them out onto the pan.  Cover and let rise until nearly doubled, about 30 minutes. 
4. Drop generous Tablespoons of Jam onto the tops of each bun before placing in the oven. 
5. Preheat oven to 400 degrees F.  Bake golden brown, about 15 minutes. Beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on top of warm rolls before serving.