Pork Dumplings

DIPPING SAUCE:

1 cup low-sodium soy sauce
2 1/2 tablespoons Sriracha sauce
Juice of 3 lemons

PORK DUMPLINGS:

1 tablespoon minced garlic

2 teaspoons minced ginger

2 teaspoons sesame oil

1 small bunch scallions, white and green parts, chopped

12 ounces ground pork

3 tablespoons hoisin sauce

2 teaspoons low-sodium soy sauce

1 teaspoon Chinese five-spice powder
1 egg
1 package round dumpling wrappers
1 tablespoon vegetable or peanut oil, for frying




For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve.

For the pork dumplings: Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes (you just want to take the bite off of the raw ingredients, not saute them). Remove from the heat and allow to cool 1 minute.


Combine the cooked garlic, ginger and scallions with the pork, hoisin, soy sauce, five-spice powder and egg in a large mixing bowl.

Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out.

Heat the veggie oil over high heat in the same skillet. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.

Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings.
Cook's Note: This recipe makes a lot of dumplings; just keep extra in your freezer for a late night snack!

Source: cookingchanneltv.com Kelsey's Essentials

Lemon-Poppy Seed Muffins

Makes 12 muffins

1/2 cup all-purpose flour

1/2 cup whole wheat pastry flour
1 cup rolled oats
1/2 cup sugar
1 tablespoon baking powder
1 tablespoons poppy seeds
1 tablespoon lemon zest

1/4 teaspoon salt
1 large egg, slightly beaten
3/4 cup non-fat milk
1⁄4; cup vegetable oil
1/3 cup lemon curd
Powedered sugar for dusting
Directions:

1. Heat oven to 375 degrees F.

2. Grease muffin tin or line with paper liners.

3. Mix together the flours, oats,  poppy seeds, salt, baking powder, sugar blend, and zest in a large bowl.

4. In another bowl, beat together the eggs, oil and milk.

5. Make a well in the center of the dry ingredients, pour in the liquid ingredients and mix just until moistened.

6. Spoon batter into muffin cups, filling each about 2/3rds of the way. Spoon about 1 teaspoon of lemon curd on top of batter in each.

7. Bake 15-20 minutes or until a toothpick inserted in the middle comes out clean and lightly browned.

8. Cool in pan on wire rack for 5 minutes. Remove from pan and dust with sifted powedered sugar.

188 calories
3 g protein
30 g carbohydrates
6 g fat
3 g fiber

Source: Fitness Magazine March 2012

Margaritas for a Crowd

2 cups sugar
2 cups water
Lime wedges
Coarse salt or sea salt
2 cups freshly squeezed lime juice
2 cups tequila, preferably premium
1 cup triple sec, or Grand Marnier
Cracked ice cubes


Directions


1.Make simple syrup: Bring sugar and water to a boil in a small saucepan. Simmer, stirring, until sugar has dissolved. Remove from heat; let cool. Refrigerate until ready to use.


2.Rub rims of glasses with a lime wedge; dip rims in a dish of salt.


3.In a large pitcher, combine lime juice, tequila, and triple sec or Grand Marnier. Add chilled sugar syrup, and stir to combine. Add ice cubes, and serve in prepared glasses.
 
Source: Martha Stewart Magazine

Slow Cooker Lasagna

INGREDIENTS

1

pound bulk Italian sausage

1

medium onion, chopped (1/2 cup)

3

cans (15 ounces each) Italian-style tomato sauce

2

teaspoons dried basil leaves

1/2

teaspoon salt

2

cups shredded mozzarella cheese (8 ounces)

1

container (15 ounces) part-skim ricotta cheese

1

cup grated Parmesan cheese

15

uncooked lasagna noodles

DIRECTIONS

1Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.2Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)3Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.4Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (Note: some of the reviewers cooked theirs for 5 hours and said it was too long so try 4 hours)5Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.

For lasagna with a kick, look for hot or spicy Italian sausage. Links can be used if bulk sausage isn't available. Just squeeze the meat out of the casings and cook as directed.

Grands! Easy Taco Melts

INGREDIENTS

1

lb lean (at least 80%) ground beef, cooked, drained

1 1/2

cups Old El Paso® Thick ‘n Chunky salsa

1

can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits

1/2

cup shredded Monterey Jack cheese or Mexican cheese blend (2 oz)

DIRECTIONS

1In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.2Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.3Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa.

Caramel Apple-Marshmallow Tarts

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1

cup apple pie filling with more fruit (from 21-oz can)

3/4

cup miniature marshmallows

3

tablespoons caramel topping

DIRECTIONS

1Heat oven to 400°F. Unroll pie crusts on work surface. With 4 1/2-inch round cookie cutter, cut 4 rounds from each pie crust.2Spoon about 2 tablespoons pie filling onto center of each pie crust round. Firmly fold edge of crust over sides of filling, ruffling decoratively. Place on ungreased large cookie sheet.3Bake 15 to 20 minutes or until crust is golden brown. Sprinkle marshmallows over filling. Bake 3 to 4 minutes longer or until marshmallows are puffed and just beginning to brown. Cool completely, about 30 minutes.

4

Just before serving, drizzle about 1 teaspoon caramel topping over each tart.

Balsamic Chicken, Spinach and Tomato Pasta Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6-8

Ingredients:

1 (20-ounce) package cheese tortellini

1 pound  skinned and boned chicken breasts

1 ½  cup  Newman’s Own Balsamic Vinaigrette Salad Dressing, divided

1 teaspoons  Dijon mustard

Salt and freshly ground pepper to taste

2 cups firmly packed fresh spinach, chopped

1/2 cup fresh basil, chopped

1 ½ cups fresh cherry tomatoes, halved

1/2  cup yellow bell pepper, diced

Instructions:

1. Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken.  Marinate for at least 2 hour, but best if marinated overnight.  Take chicken out of zip-lock bag and discard marinade. 

2. In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through.  Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side.  Once cooled, dice chicken up in small bites.

3. Whisk together remaining ½ cup balsamic vinaigrette dressing and mustard in a small bowl.

4. Cook pasta according to package directions; drain. Transfer pasta to a large bowl and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.

5. Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl.  Serve immediately, or, if desired, cover and chill 1 hour before serving