I hope you all have a very safe and happy New Year. Hug someone you love and remember to be a better you in 2011.
c/o Dad
Ingredients:
8oz fresh cleaned shrimp
2 oz fresh, cooked lobster chopped into small pieces
4fl.oz heavy cream
1T roughly chopped cilantro
1tsp. Kecap Manis (Indonesian soy sauce)
1 pack Gyoza wrappers
Salt and pepper to taste
Directions
1. Thoroughly dry the shrimp and lobster by pressing them between paper towels. Change the towels and repeat 2 or 3 times to ensure that they are very dry.
2. Place the shrimp in the bowl of a food processor and season well with salt and pepper
3. Add the Kecap Manis and pulse the food processor until the shrimp is roughly chopped. Scrape down the sides of the bowl and process until the shrimp forms a paste.
4. With the food processor running- slowly drizzle in the heavy cream and process briefly to create a smooth consistency
5. Remove the shrimp from the food processor and fold in the chopped lobster meat and cilantro.
6. To make the pot stickers:
a. Place about 1 teaspoon of the mixture into the center of a round gyoza wrapper
b. Dip your finger in a bowl of water and wet the outside perimeter of the wrapper.
c. Next fold the wrapper toward the center in 3 places to form a triangle.
d. Pinch the edges together using the water as a glue to hold them together – make sure to push out any air that gets trapped inside.
7. To cook the pot stickers:
a. Heat a skillet on medium
b. Place a teaspoon of oil in the pan and swirl to cover the bottom
c. Add about a quarter of the pot stickers to the pan side by side with the bottom flat side down
d. When the pot stickers get brown on the bottom, add about 1/3 cup of water and cover with a tight fitting lid.
e. When the water is all absorbed and the pot stickers are firm – they are done.
8. Serve immediately as an appetizer or hors d’ oeuvre with more of the Kecap Manis on the side for dipping
c/o Kitchen Bellicious
Ingredients
85g (6 tbsp) butter, softened
1 1/2 cups plain flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup plus 2 tbsp sugar
1 large egg
1/2 cup milk
1 tsp vanilla bean paste or pure vanilla extract
2 punnets (1 pound) strawberries, hulled and halved (if you wanted to make it a little boozier, you could marinate the strawberries in pink champagne overnight)
For the buttercream:
5 large egg whites
1 cup caster sugar
315g butter, room temperature
2/3 cup pink champagne
Optional: 1 punnet fresh strawberries dipped in chocolate, white chocolate flakes
Directions
Grease and line two 20cm round cake tins and preheat oven to 180 degrees C. Sift flour, baking powder, and salt together into a medium bowl. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Split mixture between the two prepared tins and smooth tops with a spatula. Arrange strawberries on top of batter, 1 punnet per tin, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries (1 tbsp for each tin). Bake cakes for 10 minutes. Reduce oven temperature to 160 degrees. Bake until cakes are golden brown and firm to the touch, about 40-45 mins (if on top and bottom rack, switch cakes between racks halfway through). Let cool in tin on a wire rack, then turn out. Can be stored in an airtight container for a day or so before icing.
c/o Kitchen Bellicious
Ingredients:
1 lb chicken sausage, cooked and crumbled
1 package of large pasta shells, cooked per package directions
1 TBSP olive oil
1 cup chopped onion
3 garlic cloves, minced
12 ounces ricotta cheese
1 cup Parmesan cheese
1/2 cup mozzarella cheese
4 ounces chopped frozen spinach, thawed and patted dry
1 egg, lightly beaten
1 TBSP fresh basil, chopped
1/4 cup breadcrumbs
2 tsp salt and pepper each
1 1/2 tsp oregano
1 1/2 tsp ground thyme
1/2 tsp cayenne pepper
1/2 lemon pepper
1 28 ounce can of crushed tomatoes
Directions:
Preheat your oven to 350. Coat a 13×9 baking dish with nonstick spray and set aside.
In a large saucepan saute your veggies along with the garlic. Add your crushed tomatoes and bring to a simmer. Season with 1 tsp salt and pepper each, the thyme, oregano and basil. Bring to a boil then reduce heat and cook for 10 minutes. Set aside.Once your chicken sausage has been cooked. In a large bowl, combine your ricotta cheese, Parmesan cheese, 1 tsp salt and pepper each, the lemon pepper and cayenne pepper, egg and breadcrumbs. Add in your chicken sausage and spinach. Layer the baking dish with a few good spoonfuls of your tomato sauce that you made earlier. Fill Place your pasta shells over the tomato sauce and fill each shell with the chicken sausage mixture. Top with the more tomato sauce and shredded mozzarella cheese and bake at 375 for 40-45 minutes.
c/o Stephanie Cooks
Ingredients:
2 cups sweet onions, peeled and chopped
8 oz. reduced fat sour cream
8 oz. reduced fat cream cheese
2 cups shredded parmesan cheese (NOT the white grated powder- you want shredded so it melts)
Directions:
1- Preheat the oven to 350.
2- Combine all of the above ingredients well in a bowl. Transfer to an oven safe dish.
3- Bake for 45 minutes until bubbling and slightly browned. Serve with crackers, sliced bread, or chips.
2 cups sweet onions, peeled and chopped
8 oz. reduced fat sour cream
8 oz. reduced fat cream cheese
2 cups shredded parmesan cheese (NOT the white grated powder- you want shredded so it melts)
Directions:
1- Preheat the oven to 350.
2- Combine all of the above ingredients well in a bowl. Transfer to an oven safe dish.
3- Bake for 45 minutes until bubbling and slightly browned. Serve with crackers, sliced bread, or chips.
That's all for 2010! Thank you so so much for hanging out with me! Be fabulous today!
