Pork Pot Stickers


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I cook many things at home because I am very curious.  And if something appeals to me I want to try it. But because my husband does not stray much from his favorite ( potato, pasta and German food), it is difficult to cook new things for him. So when there is something out there, different that he likes, I will jump on it and make it;-)

I love Asian Food, I love sushi and Thai. Since he will not eat sushi, we occasionally eat thai food though we have to really twist his arms and help him turn left to the Thai Place, and not to the right to his favorite German restaurant Gerhard’s:-)

There he will order two things, Pork Pot stickers and Beef Pasta stir fry.

I have not tried to fix the latter because the pasta are quite different and I am not sure that i could duplicate that, but since Pot Stickers are well liked at our house, I decided one day that I would try my hands at it. And I will say that they are so easy to make, yummy, really cheap and and and…………they can be frozen to be used at a later time;-)

If you try to make them, give your self some times because they will make a large bunch and it takes a bit of times to make the “ravioli”.

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Ingredients for about 80:

  • 1 bag of brocoli slaw
  • 12 oz or 1 pack of ground chicken, turkey or pork(today I used pork).
  • 3 tbsp of fresh ginger grated
  • 2 garlic cloves pressed
  • 2 egg whites
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1 pack of wontons

Ingredients for the sauce:

  • 1/2 cup of soy sauce
  • 2 tsbp of rice vinegar
  • 1 tbsp of hoisin sauce
  • 1 tsp of toasted sesame oil
  1. Steam the brocoli slaw according to directions, (or place it into the large round mold, place the octogonal silpat on top of that and cook it for 5 minutes.) Let it cool.
  2. When the brocoli is cold, chop it.
  3. Place it into  a large bowl, add the meat, all the other ingredients and mix well.photo 1
  4. Place the rectangular roulpat on your counter and lay as many wonton on it as you can. Place about a teaspoon  of the meat mixture in the middle of each wonton.photo 2
  5. With a silicone brush, wet the sides of each wonton with water and close the wontons to make a triangle.photo 4photo 3
  6. If you do decide to freeze them, place them flat on a large silpat that you would place on a large perforated sheet. Make sure that they are not touching or they will stick to one another and it will be impossible to separate them as they are very fragile.  Freeze them as such and when they are frozen, place them in a ziploc bag to keep for later use. 
  7. Place a large frying pan on the stove, melt one tbsp of butter and when the butter is sizzling, place as many wontons as you can in the pan.
  8. Sear them for a minute and then turn them.photo 5
  9. Throw 1/4 cup of water over the pot stickers and place the lid over them. Cook them for 5 minutes.
  10. Meanwhile prepare the sauce that goes with it.photo
  11. Eat while they are warm. photo 1

Bon Appetit and Happy Cooking!!!

Ranch Chicken Cupcakes


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Food is good, but in my eyes it is better in bite size;-) Why?? because you can try more things, and not feel so guilty, plus bite size food is easier to serve than dips at parties!  A few days ago I was browsing the internet and I came across this recipe of Buffalo Chicken. I am not much into spicy food so I would have normally passed this recipe, but it was so cute that i had to try. Well it was a hit at home with the kids. They loved, loved, loved it!!! Next time you have guests over for appetizers, or for tailgate give them a try.

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Ingredients for 20 mini cupcakes:

  • 1 1/2 cups of cooked chicken ( which is about 1 1/2 breast of chicken),
  • 1 8oz. package of cream cheese at room temperature,
  • 1/2 cup of ranch dressing,
  • 1/2 tsp to 1 tsp of buffalo wing sauce ( or more ),
  • 1 cup of shredded cheddar cheese,
  • 30 wonton wrapper,
  • more cheddar cheese to sprinkle
  • and about 1/4 cup of gorgonzola cheese.
  1. You can cook the chicken by boiling in water, or you can place it into the round mold,photo 1
  2. Sprinkle a bit of salt, place the octogonal silpat on top and microwave it for 5-6minutes.
  3. Set the chicken aside to cool and prepare the rest of the mixture.photo 2photo 3
  4. Into a large bowl pour in the cream cheese, 1 cup of cheddar cheese, buffalo wing sauce, salt, pepper. Mix well.photo 1
  5. Shred the chicken and add it to the mixture. Set aside.
  6. With a small cookie cutter cut two small circles in 10 wontons. set aside.
  7. place the mini cupcake tray on the perforated sheet.
  8. Place one wonton in each mini cupcake hole.photo 2
  9. Fill the chicken mixture to half, place one round, or circle ( that you would have previously cut in your wonton) and top this round with the chicken mixture all the way to the top.
  10. Sprinkle with some cheddar cheese, then  some gorgonzola cheese.
  11. Bake the cupcakes for 12-15 minutes or until the top is nicely crusted.photo 3
  12. As soon as you are removing the cupcakes from the oven, sprinkle more gorgonzola cheese, drizzle some buffalo sauce and eat up!!! Miam, Miam, Miam!!!photo 1

Bon Appetit and Happy Cooking!!!

Green Curry Chicken Panang


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This past weekend, I had the pleasure to keep my nephew for the weekend. Since most of my husband’s family lives in town, it is rare that any of my nieces or nephews spend the nights at our house. It only happens if my children wants to have sleepover with them or if their parents are going out-of-town. This past weekend my brother-in-law decided to go away for the weekend with his wife and thus let us keep Aksel, my nephew.
My weekends are usually quite boring, we rarely go out as I am happy to just relax and do nothing.  But this weekend, having company, we decided to go here and there. One night we went to the movies, another night we did pizza and movies, and another night we went to a restaurant to eat Thai food. One of my favorite:-) and my children. I ordered the same as : always : Chicken Curry Panang with steamed tofu…. Yum!!!

Well this weekend as I was cleaning my refrigerator and needed to cook some of the chicken I had left over, I decided to cook another curry dish for my school luncheons…;-)

Better than a peanut butter sandwich, right!!?!:-)

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Ingredients for 4:

  • 1 tbsp of sesame or peanut oil
  • 1/2 container of the green curry paste or about 4 tbsp. 
  • 2 tbsp of brown sugar
  • 1 can of coconut milk
  • 2 chicken breasts cleaned, and diced in small cubes
  • 1-2 bags of fresh baby spinach
  • 1 cup of carrot matches
  • 1/ 2 red pepper diced very small
  • 1/2 yellow or orange pepper diced very small as well. 
  • Salt
  • Pepper
  • 4 cups of cooked rice
  1. In a large date pan, warm up the oil and sauté the chicken on all sides. season with salt and pepper.
  2. Remove the chicken from the sauté pan and set aside.
  3. In the same sauté pan, stir in the curry paste.
  4. Pour in the coconut milk, the brown sugar and stir. Bring the mixture to boil.
  5. Add the chicken and cook for 5 minutes.
  6. Them add the peppers, carrots and spinach and bring the mixture to boil again.
  7. Stir , reduce the temperature and cook do 5 minutes.
  8. When ready spoon some rice ( or not) and spoon the mixture over the rice.
  9. Enjoy!!!

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Bon appetit and Happy Cooking!!!!

Manhattan Chicken


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Ever since I came back from Convention and tasted the Blood Orange Olive Oil that Demarle is selling, I have enjoyed making recipes with that olive oil. That salmon that I made a few weeks ago was to die for;-)

I really love that orange flavor on seafood or meat! and for some reason, anything citrus these days have become appetizing to me.

As I was reading the latest magazine of Light Cooking, I found a recipe entitled Manhattan Chicken. Though the recipe was enticing, I did not like that they sauteed the chicken in olive oil, and covered the chicken with the Manhattan Sauce before serving. The chicken did not really absorb the flavors of the sauce so I changed the recipe a bit and this is what came up, more flavorful;0

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Ingredients for 1-2 people:

  • 1 chicken breast per 2 people,
  • 1 tbsp of light soy sauce,
  • 1 tbsp of orange marmalade with,
  • 1 tbsp of bourbon or whiskey.

For the Sauce:

  • 1 tbsp of light soy sauce,
  • 1 tbsp of bourbon
  • and 1 tbsp or 1/4 cup of orange marmalade ( depending how strong you want your sauce to taste) If you want your sauce to be more diluted, and not taste so much like bourbon, increase the amount of marmalade;-)
  1. Pound the chicken in between the roulpat to make it flatter and this way  it will cook more evenly.
  2. Place the chicken in a ziploc bag and pour the marinade over it.
  3. Let the chicken marinade 30 minutes to a few hours.
  4. After the chicken has marinated, turn the oven to 400, or turn on your grill if you rather grill your meat.
  5. Place the chicken on a flexipat and cook for 15 minutes, or grill on a grill.
  6. Meanwhile, in a small saucepan cook all the ingredients given above for the sauce for a few minutes.
  7. Before serving, or slicing the chicken, let it rest for a few minutes on the flexipan. Cover the pan with a silpat so that it will not cool down to fast.
  8. Slice the chicken breast in tiny strips, pour this sauce over the chicken.
  9. Serve with vegetables of your choices. I served it with grilled sliced zucchinis and squash. Yummy!!!

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 Bon Appetit and Happy Cooking!!!

Korma or Curry and Coconut Pork


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These past couple of days I was home visiting my sweet twin sister. It was nice to  come home and catch up. Besides visiting the region, we have been cooking together. I learned to make some leaven to make my own bread. We made some chocolate truffles with a hazelnut filling, and many other things. Unlike my family, her family will eat everything!!! Asian, Indian, Mexican, Italian.. everything! So it has been very nice to eat a large array of cuisine. This evening she chose to make a Curry and Coconut Pork. She called this recipe: Korma.

I really loved this dish for several reasons: it tasted great, it cooked quite fast,  it required few ingredients and it could be adapted to include other meat or even vegetables.

Korma is an Indian dish, but like many recipes it varies according to region. Sometimes you will find yogurt, cinamon and many other ingredients. I am not sure where this recipe comes from, except that it was the one my sister taught me. I hope that you will enjoy it as much as I have.

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Recipe for 4-6:

  • 2 lbs. of Pork ( 0r any other meat: chicken, fish, lamb)
  • 1 large onion, or 2 medium-sized onions
  • 3 garlic cloves pressed
  • 2 tbsp of Curry
  • 2 tbsp. of coriander
  • 2 tsp of cumin
  • 2 tbsp of turmeric
  • 1 can of coconut milk
  • 1 cup of broth
  • Olive oil
  • salt and pepper to taste
  1. In a large pot, warm up the olive oil and when the oil is warm, saute the onions until they are translucent. Add the garlic and saute it as well.
  2. Remove the onion from the pot and set aside.
  3. In the same pot, warm up another tbsp of olive oil and saute the pork so that it is “brown on all sides”.
  4. Add the onions, the coconut milk, the broth, the curry and all the other ingredients and bring the mixture to boil.
  5. When the mixture has come to boil, lower the temperature to low and cook for 30 minutes.
  6. Serve as is, or with coconut rice. Et voila!photo 3

Bon Appetit and Happy Cooking!!!

Easy Chicken Parmigiano


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I love Italian food, great Italian food. I love to eat it and I love to fix it. So how did I learn to make good Italian food? Well the answer is very simple. I learned it from my first boyfriend’s grandmother. She was Sicilian and she taught many wonderful recipes such as Gnocchi, Fresh Pasta, Osso Bucco and Chicken Parmigiano.

I love to fix Italian food, but like French food, many recipes takes much time to prepare and cook.  For those reasons, fixing French and Italian fare is not practical to fix on a school night. Today however I will share a quick way that will allow to fix Chicken Parmigiano in less than 30 minutes.

Chicken Parmigiano for 4-6 people:

  • 4 chicken breasts,
  • 1/4 tsp of salt,
  • 1/8 tsp of pepper,
  • 1/4 tsp of garlic powder,
  • 1/2 cup of italian bread crumb,
  • 1/2 cup of parmesan,
  • 2 eggs,
  • 1 cup of tomato sauce,
  • 1/2-1 cup of italian cheese shredded
  • oil spray
  1. Turn the oven on the 400.
  2. Clean the chicken breast of any fat.
  3. Then place one chicken breast inside the roulpat and fold the roulpat over the chicken breast.
  4. With the rolling pin, pound the chicken breast to flatten it a bit. Remove the chicken breast and repeat this process with the other ones.
  5. In a bowl, break 2 eggs and mix them with a fork. Add to it, the 1/4 tsp of salt, 1/8 tsp of pepper, 1/4 tsp of garlic powder and mix well. Then place the chicken breast in this mixture and turn it so that it will be well coated with the  egg mixture.
  6. In another bowl, mix the bread crumbs with the parmesan.
  7. With your fingers, transfer the chicken breasts in the bread mixture  and turn the chickem so that it will be coated with the bread mixture.photo 3
  8. Take a large silpat or the deep flexipan ( previously laid on perforated sheet) and lay the chicken breasts on the it.
  9. Use an oil spray or a vegetable spray and spray the chicken breasts with the oil spray.
  10. Place the chicken in the oven and cook for 13 minutes. For regular bakeware, cook the chicken for 25 minutes or until it is done. photo 1
  11. When the chicken has a nice golden color, remove it from the oven and drizzle the tomato sauce on it.
  12. Sprinkle the cheese and cook the chicken for another 5 minutes at 425 so that it can get a nice golden color. Et voila!!!photo

Bon Appetit and Happy Cooking!!!

 

Lime, Honey and Soy Marinated Chicken


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Lime again?!?! Well yes… I have so many that I need to use them. Just kidding. I loved the shrimps that i fixed a few days ago that i thought to do the same with chicken. Except that I needed to season the chicken with some salt and just thought of soy sauce instead. Well, this chicken is a winner in my book. ” C’est gouteux et fin “comme on  dirait francais;-) It is tasty, it has a delicate flavor and it is perfect for this season: light and delicious:-)

Ingredients for 2 people:

  • 2 chicken breasts
  • 2 tbsp of lime juice
  • 2 tbsp of honey
  • the zest of 1 lime
  • 2 tbsp of soy sauce.

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  1. clean the chicken breasts of any nerves and fat.
  2. rinse the chicken breast under running water.
  3. Pat dry the chicken breast with a paper towel.
  4. place a chicken breast on the small roulpat and fold the roulpat on top of it.
  5. with a rolling-pin, beat the chicken to flatten the chicken breast and even it out.
  6. Place the chicken in a ziploc bac.
  7. in a small bowl, mix all the ingredients mentioned above and stir.
  8. pour this mixture over the chicken and marinade the chicken for 30 minutes to 2 hours.
  9. Remove the chicken breasts from the bag and place them inside the round mold or on a flexipan and cook them for 13-15 minutes at 400. If using a regular pan, cook your chicken for 20 minutes.
  10. remove the chicken from the oven and let it rest for a few minutes before cutting it. photo 1
  11. serve the chicken with roasted or steamed asparagus. Et voila!!!

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Bon Appetit and Happy Cooking!!!

Sheppard Pie Cupcakes or Cupcakes of Hachi Parmentier


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One of my children’s favorite food is Hachi Parmentier and I thought that it would be fun to make this dish into cupcakes so that we could easily just pop them into our mouth on any of our family movie night.

What is Hachi parmentier? Hachi parmentier is very similar to Sheppard Pie. It is a dish that layer minced ground beef in between layers of mashed potatoes.

According to Wikipedia, the word “hachis” means a dish in which the ingredients are chopped or minced, from the same root as the English word “hatchet”. The dish “Hachi Parmentier” was named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop.

I did not know that about this dish, what i knew is that this dish is one of those easy French comforting  recipe that is quickly made and that makes everyone happy. A bit like a good Mac and Cheese does here in the USA.

It used to be one of my top dish growing up, and I am happy to see that it is the same for my children;-)

There are many recipes of Hachi parmentier outthere, but this one is the traditional one. This recipe is just made from memory of watching my mom.
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Ingredients for 40 mini cupcakes:

  • 1 pack of wontons or 40 wontons wraps
  • 6 medium-sized potatoes,
  • 2 1/2 cup of heavy cream,
  • 1 lb. of lean ground beef,
  • 2 tbsp fresh parsley chopped,
  • 1 medium onion,
  • 1 cup of swiss cheese,
  • 1/8 tsp of garlic salt,
  • 1/16 tsp of pepper,
  • seasoning…

To make the Hachi Parmentier, you will need to make mashed potatoes, you may make them the traditional way cooked in water, or you can cook them in the round mold and save time!!!

  1. Peel the potatoes, dice them in small cubes, place them in the round mold.
  2. Add 1 tsp of water and a dash of salt.
  3. Cover the round mold with the octogonal silpat and microwave for 13-15 minutes.
  4. Empty the potatoes into a bowl and mash the potatoes with a potato press until it is very smooth. Add the warm heavy cream that you would have previously warmed up in the microwave for 2 minutes.
  5. Add the garlic salt, the pepper and stir. Add more salt if you deem it necessary.
  6. Pour the mashed potatoes back into the large round mold again, cover with the octogonal silpat and cook for another 2 minutes to make them fluffy.photo 2
  7. Set aside.Now you need to prepare the beef that will go in the mashed potatoes.
  8. Slice and dice your onion.
  9. Saute your onion in a frying pan in 1 tablespoon of olive oil until golden and translucent.
  10. Stir in the beef and cook it until it turns brown. Add 1/8 teaspoon of pepper, 1/4 teaspoon of salt and 1/4 teaspoon of fresh parsley ( dry parsley is fine too). Taste and add more seasoning if you think it requires more salt.
  11. Place a wonton wrap into each cupcake hole of the mini muffin tray.photo 1
  12. Spoon about 1 tsp of potato into each wonton.photo
  13. Add 1 tsp of the meat mixture.photo 3
  14. Cover the meat with another teaspoon of mashed potatoes.photo 1
  15. Sprinkle some swiss cheese over each cupcake.
  16. Cook in the oven at 400 for 15 minutes to brown the cheese. Et voila!!!photo 2

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Bon Appetit and Happy Cooking!!!

Sirloin Steak Topped with Boursin Cheese and Garlic Mashed Potatoes


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While prawns sounded amazing to me, you could bet that it was not anything my daughter and husband dreamt of eating. Knowing that they would not eat what I had planned for me, I planned to prepare a not so shabby dinner for them:

Quick garlic mashed potatoes, sirloin with melted Boursin and steamed dill green beans.

Ingredients for 3-4:

  • 6 potatoes
  • 2 cups of liquid, broth, milk, or cream
  • 1 tbsp of garlic, herb seasoning from Mrs. Dash
  • 1 tbsp of butter
  • 3 sirloin steaks
  • 3 tbsp of boursin Cheese at room temperature
  • salt and pepper
  1. Peel and cube 6 potatoes.
  2. Cook the potatoes as you would normally or place the potatoes into a large round mold with 1 tbsp of the garlic seasoning from Mrs. Dash, place the octogonal silpat on top of the round mold and cook the potatoes for 13-15 minutes in the microwave.
  3. Empty the potatoes into a large bowl, mash them.
  4. Microwave the liquid that you would be using ( cream, milk or broth).
  5. Pour the hot liquid over them while stirring. Season with salt and pepper if needed.
  6. Pour the potatoes back into the large round mold. Cover it with the octagonal silpat and cook for another 2 minutes to fluff up the potatoes.
  7. During that time, warm up 1 tbsp of butter in a large frying pan, and sauté the steaks when the butter is sizzling. Sprinkle salt and pepper. Cook for 2 minutes. Turn the steak and cook again for 2/3 minutes.
  8. When the steak is cooked to your liking, place it on individual plates, place a Tbsp. of Boursin cheese at room temperature on top the steak. Add the potatoes besides the steak, and the dill green beans and enjoy!

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They enjoyed it much more than they would have the  prawns;-)

Bon appetit and happy cooking!!!

Chicken Tenders with Roasted Bell Pepper Sauce


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Mondays are so hard for me.. I have morning duty and by the time 3 o’clock comes, I am not quite in the mood to hit the gym or do anything. I just want to go home and take nap. But do I??? no, I dragged my feet to the gym because i know it will invigorate me for what awaits me at home… homework, dinner, life…

Well last night all I wanted to do is get dinner on the table in a flash so that i could get on to the rest of my to-do list.. and so I just took things out of our fridge to fix our dinner.

Ingredients for 4:

  • 2-3 chicken breast cut in thin slices, or 4 tenders per person
  • 1/8 tsp of salt
  • 1/16 tsp of pepper
  • 1/2 tsp of the zesty mediterranean Demarle Herb Blend
  • 1 tbsp of olive oil. 
  • 1 jar of roasted pepper of about 1 lb 5 oz.
  • 1/2 cup of almond milk or 1/2 cup of heavy cream
  • 1 tsp of garlic Herb Blend from Mrs Dash.
  1. Turn the oven to 400.
  2. Place the chicken tenders in a bowl and add the olive oil, pepper, salt and zesty Mediterranean herb mix. and mix well.
  3. Place the tenders on a large silpat that you would have previously laid on a large perforated sheet.
  4. Place the perforated sheet in the oven and cook for 6-8 minutes.
  5. Meanwhile, prepare the sauce:
  6. Drain the roasted pepper from their juice and place them into a chopper.
  7. Add 1 tsp of salt -free Mrs Dash Garlic Herb Seasoning.
  8. Puree the roasted pepper mixture.
  9. Add the almond milk or the cream and continue to puree the mixture.
  10. Add salt and pepper if you wish.
  11. Place the mixture into a small saucepan and bring the mixture to boil.

I serve the chicken over steamed brocoli that I cooked in my large round mold for 5 minutes.

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My husband, not fond of vegetables, got some pasta instead.

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To serve, place pasta or steamed brocoli on individual plates, place the chicken tenders on top of it. Spoon the sauce over the tenders and sprinkle a bit of fresh parmesan. Et voila!!!

Bon Appetit and Happy Cooking!!!