Peanut Sauce

This is a great toddler-friendly dipping sauce, which I pair with Chicken Satay.  Just leave out the spicier ingredients in both recipes!

Ingredients:
3/4 C soy sauce
1/4 C peanut butter (smooth)
1 tsp red pepper flakes
1/2 tsp ground ginger
4 T sugar
2 tsp white wine
1/2 C canola oil
1/2 C water
1 tsp black pepper
1/2 tsp garlic salt
1/2 tsp salt
2 tsp freshly minced garlic

Blend all of the ingredients in saucepan over medium high heat and bring to a boil.
Boil for about 5 minutes.
Sauce will thicken slightly.
Sauce can store in air tight container in refrigerator for at least a week.

Serve over cooked noodles (about 3/4 of the sauce for 1 lb of pasta).
Makes a great dipping sauce for broccoli, sugar snap peas, snow peas, chicken or shrimp.

Pesto Palmiers

1 container prepared pesto

½ cup freshly grated parmesan cheese

1 package frozen puff pastry

Preheat oven to 375*

Roll out 1 sheet of puff pastry to about 11x15”

Spread with pesto and then top with parmesan cheese.

Roll from top of long side in toward center.

Roll from bottom of long side into toward center, with both rolled edges meeting at the middle.

Cut into ¼” slices and place on baking sheets.

Bake 12 to 15 minutes, or until puffed and golden.

*I sometimes make these with prosciutto and honey mustard instead of the pesto!

Black Bean Croquettes with Fresh Salsa

I found this online!
Black Bean Croquettes with Fresh Salsa
Makes 4 servings, 2 croquettes & 1/2 cup salsa each

Active time: 25 minutes
Total: 45 minutes



2 15-ounce cans black beans, rinsed

1 teaspoon ground cumin

1 cup frozen corn kernels, thawed

1/4 cup plus 1/3 cup plain dry breadcrumbs, divided

2 cups finely chopped tomatoes

2 scallions, sliced

1/4 cup chopped fresh cilantro

1 teaspoon chili powder, hot if desired, divided

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

1 avocado, diced



1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.

3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.

4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Zucchini Appetizer Squares

3 cups shredded zucchino (3-4 small, leave peal on)
1 cup Bisquick
1/2 cup finely chopped onion
1 cup grated parmesan
1 cup shredded Swiss or Cheddar
2 Tbsp dried parsley or 1/4 cup fresh parsley chopped
1 tsp dried oregano
Dash of pepper
1 clove garlic
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350*
Grease 9x13 pan
Mix all ingredients very well, beating with mixer on high speed.
Bake until golden brown, about 40-45 minutes.
Cut into squares.

Can be cooked longer for a more firm square.
Can be served hot or cold.

Lemongrass Chicken

Ingredients:
6-8 chicken wings
half root of lemongrass finely minced
one clove of garlic finely minced
pinch of salt (a little less than 1/4 teaspoon)
1/4 of black pepper
1/2 teaspoon of sugar
pinch of ground pepper (if preferred spicy)
I tablespoon of oyster sauce
1.5 teaspoon of soy sauce

Directions:
1) wash chicken and make slice marks on both sides of each piece
2) heat broiler 400-425 (or grill if available)
3) mixed all ingredients and chicken together, let sit for 15 minutes if in a rush (30 minutes to 1 hour in refrigerator if available)
4) place chicken on removable broiler rack that allows for juice to drain/fall down
5) broil/grill until cooked (flip once or twice)

Mushroom Sausage Pinwheels

2 lbs .mild Italian sausage
2 lbs fresh mushrooms, minced and thoroughly dried
1/4 cup minced shallots
6 tablespoons butter
2 tablespoons vegetable oil
salt and pepper to taste
16 ounces cream cheese, room temperature
2 sheets puff pastry, thawed

Preheat oven to 400. Remove sausage from casings and saute until it is no longer pink, crumbling into small pieces. Drain and set aside. Saute the mushrooms with the shallots in butter and oil over moderate heat, stirring frequently. Cook until pieces separate and liquid evaporates. Add salt and pepper and combine mushroom mixture with sausage and cream cheese, blending well.

Roll out sheet of puff pastry; cut in half length wise. Spread 1/4 of the sausage mixture down center of one half sheet; roll pastry starting at the long side. Cut into 1/4 inch slices and place pinwheels on baking sheet. Bake about 12-15 minutes, until pastry is golden. Repeat with remaining pastry and filling.

Mini Asian Crab Cakes

8 ounces jumbo lump crabmeat, picked over and rinsed
1/4 cup mayonnaise, plus 3 tablespoons for garnish
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
½ cup plus 2 tablespoons plain breadcrumbs
½ cup all-purpose flour
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil, plus more if needed

1.Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, ½ teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap and chill one hour.
2.In a medium bowl, whisk flour, salt, and pepper. Set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining breadcrumbs.
3.Form 1 scant tablespoon crabmeat mixture into a ball; dip in seasoned flour. Flatten into 3/4 inch cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes into egg mixture, then roll in breadcrumb mixture.
4.Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 ½ minutes. Using slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with remaining cakes. Add oil if needed. Cool completely.
5.Transfer crab cakes to parchment lined baking sheet. Freeze uncovered until firm, about 1 hour. Transfer to airtight container. Can be frozen up to 6 weeks.
6.To serve, preheat oven to 425. Place cakes on ungreased baking sheet, bake till heated through, 10-14 minutes.
7. Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 ½ teaspoon wasabi. Use to garnish tops of cakes. Put cakes on platter to serve.

Pear, Onion, and Dry Jack Cheese Strudels

Can be put together one day before baking. Makes about 24 pieces.

6 Tablespoons (3/4stick) unsalted butter
1 onion, chopped
1 Bosc pear, peeled, halved, cored, sliced
3/4 cup (packed) grated dry Jack cheese or ½ cup grated Parmesan cheese

1/4 cup grated sharp white cheddar cheese
3 teaspoons whole grain Dijon mustard
½ teaspoon salt

4 sheets frozen phyllo pastry, thawed (be sure to check instructions a day ahead of prepping)

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and saute until brown, about 7 minutes. Add pear and saute 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt.

Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel) Brush phyllo sheet with melted butter. Top with second phyllo sheet. Brush with butter. Arrange half of pear mixture in a log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush allover with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter and pear mixture. (Strudels can be made one day ahead, cover and refrigerate.)

Preheat oven to 375. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter to serve.

Vegetable Crudites with Parmesan Pesto Dip

Arrange selection of raw vegetables on a serving platter: baby carrots, cherry tomatoes, celery, broccoli florets, cauliflower florets, zucchini wedges, etc.

Serve with two dips; dips can be presented in scooped out red cabbages or hollowed large red or green peppers or in hollowed out bread bowls.

Parmesan Pesto Dip

1 ½ cups sour cream
1 cup freshly grated parmesan cheese
1 tablespoon oil
½ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely chopped onion
½ cup coarsely chopped watercress (water chestnuts may be substituted for a crunchy texture)
4 tablespoons Pesto sauce (may be purchased)
1 teaspoon Worcestershire sauce
salt and pepper to taste

Combine all the ingredients. Season with salt and pepper. Refrigerate at least 2 hours. Serve chilled, surrounded by fresh vegetables.

Herbed Pita Triangles

Cut 6 pita breads in half to make 12 rounds. Cut rounds into traiangles (about the size of corn chips) and spread on cookie sheets. Do this in batches. Spray both sides of pita triangles with butter flavored spray. Sprinkle tops lightly with:

thyme
dill
oregano
onion salt

Use a total of about 1-2 tablespoons of each herb and onion salt. Bake at 350 degrees until lightly browned. May be made several days ahead; keep sealed in plastic bag. Makes a great snack for kids!

Rotolo Al Forno

1 loaf frozen bread dough
Flour for kneading
1/4 pound salami, thinly sliced
1/4 pound mortadella, thinly sliced
1/4 pound ham, thinly sliced
1/3 pound Swiss cheese, thinly sliced
1/3 pound provolone cheese, thinly sliced
1 egg yolk, beaten

Preheat oven to 375. On a floured surface, roll dough out into a rectangle 12X16. Tear the meat into bite-sized pieces and sprinkle over the bread. Tear the cheese into bite-sized pieces and layer over the meat. Starting at the long end, roll up tightly, jelly-roll style. Pinch the ends together tightly and brush with beaten egg yolk. Place on a cookie sheet and let rest for 20 minutes.
Bake for 25-30 minutes, or until nicely browned. Let rest for a few minutes before slicing. Slice thinly and arrange on tray. Makes 24-26 slices.

Spicy Sausage Balls

1 pound spicy turkey or chicken sausage
1 slightly beaten egg
1/3 cup unseasoned fine bread crumbs
½ teaspoon dried sage
1/4 cup chili sauce
1/4 cup catsup
1 teaspoon brown sugar
1 teaspoon reduced sodium soy sauce
1 tablespoon white vinegar


1. Remove the sausage meat from the casings and put in mixing bowl. Add the egg, bread crumbs, And sage and mix well. Shape into 4 dozen balls. Refrigerate or freeze.

2. Combine the chili sauce, catsup, brown sugar, soy sauce and vinegar and refrigerate or freeze.

3, To serve, let the sausage balls and sauce defrost, if frozen, and brown the sausage balls in a skillet on all sides. Pour off any fat.

4. Combine the sausage balls with the catsup-chili sauce mixture and simmer the sausage balls in the mixture 10-15 minutes, until they are cooked through. Serve from a chafing dish or, place the balls in a bowl and keep warm on a hot tray.

Yeild: 4 dozen

Shrimp and Snow Peas

2 tablespoons peanut oil
1 pound raw shrimp, about 18, peeled and deveined
1 cup Sherry Vinaigrette (attached)
18 snow peas, about ½ pound

1.Heat half the peanut oil in a small skillet. Saute half of the shrimp, stirring and tossing frequently, until done, about 4 minutes; shrimp will turn pink and become firm. Do not overcook.
2.Lift cooked shrimp from skillet with slotted spoon and transfer them to a small bowl just large enough to hold them. Repeat with remaining shrimp.
3.Pour 1/4 cup sherry vinaigrette over warm shrimp and let stand 1 hour.
4.Meanwhile, trim snow peas and drop them into a kettle of salted boiling water. Let them cook for about 2 minutes; the water need not even return to a boil. Drain immediately and plunger them into a bowl of ice water; this will stop the cooking process and set the brilliant green color.
5.When the snow peas are completely cool, drain them and pat dry. Split them along their seems, leaving the halves joined at one end.
6.Remove shrimp, one at a time, from the vinaigrette and wrap a snow pea around each shrimp. Skewer into place with a cocktail pick and arrange on a platter. Cover the platter and refrigerate until serving time.
7.Drizzle some of the remaining vinaigrette over shrimp just before serving, if desired.

Sherry Vinaigrette
1 tablespoon prepared Dijon-style mustard
1/4 cup sherry wine vinegar
1/4 teaspoon salt
freshly ground pepper to taste
1 ½ cups olive oil

1.Whisk mustard and sherry vinegar together in a small bowl
2.Stir in the salt and pepper to taste.
3.Whisking constantly, dribble the olive oil into the vinegar mixture in a slow, steady stream.
4.Taste, correct seasoning and reserve, covered, until ready to use.
Makes 1 3/4 cup

Mushrooms Stuffed with Walnuts and Cheese

12 medium-sized mushroom caps
1 tablespoon olive oil
1 tablespoon sweet butter
½ cup finely chopped yellow onion
2 tablespoons coarsely chopped walnuts
1 garlic clove, peeled and minced
5 ounces frozen chopped spinach, thoroughly defrosted and squeezed dry
1 ounce feta cheese, crumbled
1 ounce gruyere cheese, crumbled
2 tablespoons minced fresh dill
salt and pepper to taste

1.Remove stems from mushroom caps and save for another use. Wipe the casps with a damp cloth or paper towel and set aside.
2.Heat oil and butter together in small skillet. Add the onion and cook over medium heat, covered, until tender and lightly colored, about 25 minutes.
3. Prejhaet oven to 400.
4.Add walnuts and garlic to onion and cook for another minute. Add the spinach and cook for another 5 minutes, stirring constantly. Remove from heat and cool slightly. Stir in the cheeses, dill, and salt and pepper to taste.
5.Arrange the mushrooms, cavity side up, in a baking dish. Divide the spinach and walnut mixture evenly among the mushroom caps.
6.Set the baking dish in the upper third of the oven. Bake for 8 to 10 minutes, or until filling is browned and the mushrooms are thoroughly heated through. Serve immediately.

12 mushrooms, or 3-4 servings

Sun-dried Tomato Spread over Goat Cheese Log

2-4 oz dried tomatoes
1 cup of olive oil
2 cloves of garlic minced
2 sprigs of parsley
5 basil leaves, fresh
1/2 teaspoon salt
1 pinch sugar
1 gr. onion coarsely chopped
1/4 teaspoon crushed red pepper (opt.)

Rehydrate tomatoes by pouring a cup of boiling water over them and then cover and steam them for 20 min. Drain and then mix together the remaining ingredients and allow to soak for a day or two covered on the counter. Then process all and pour over a log of goat cheese. (Can also substitute 1/2 feta and 1/2 cream cheese). Serve with baguette slices or fancy crackers.

Hot Artichoke Dip

1 16oz can artichoke hearts, cut up
1 cup Hellmann’s mayonnaise
1 cup parmesan cheese, grated
Dash garlic salt

Mix all ingredients together. Place in casserole dish at 350 degrees, 20 minutes. Serve with crackers, or on party rye or pumpernickel bread

Gingered Chicken Sate

Yummy, toddler-friendly chicken.  This calls for grilling on skewers, but the chicken could really be sauteed in a pan in larger pieces.  This is delicious when paired with a peanut sauce!

Ingredients:
3lb boneless chicken breasts, cut into ¾” cubes
1 fresh hot chili 3-4” long, seeded and chopped (wear gloves, do not touch eyes) - skip if cooking for tots
1 med onion, minced
3tsp grated or minced fresh gingerroot - just use a little for flavor if cooking for tots
3T fresh lime juice
2T salt
2T soy sauce
2T veg oil
red and green peppers, cubed

To prepare:
In non-metal bowl, combine all ingredients EXCEPT chicken and peppers
Add meat, and marinate at least 2 hours or overnight in fridge.
Alternate chicken and peppers on skewers; grill.
Can be served hot or cold, excellent with peanut dipping sauce.

Corn and Black Bean Tortilla Cakes

Prep time:20 min Cook time:15 min

2 cups rinsed and drained canned black beans, patted dry
2 cups fresh corn (removed from 4 ears) or bag of frozen , thawed, drained
2 cups finely chopped red or Vidalia onion
3 cups grated cheddar cheese (12 oz)
3 cups Monteray Jack cheese, grated
18 6-to 7 inch flour tortillas
2 tbsp olive oil

In a bowl, toss together beans, corn and onion. In another bowl, toss together cheeses. Put 6 tortillas in one layer on 2 baking sheets. Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla. Make another layer on top of each tortilla and end with third tortilla on top of each. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled wrapped well in plastic wrap or foil. Preheat oven to 450 degrees. Brush oil over top of each cake. Bakes cakes in middle of oven until golden, about 12-15 minutes. Cut into wedges and serve immediately. (You can make these with another layer, but I don’t find that necessary)

Cheese Filled Torta

Dough may be started one day ahead
Dough:
2 envelopes dry yeast
1 C warm water (105-115)
1/2C (1 stick) butter, melted
3 eggs
1T sugar
1 tsp salt
4C unbleached all-purpose flour

Filling:
2T olive oil
2 small onions, thinly sliced
1/2C minced red bell pepper
1/2Cminced green bell pepper
1/2C freshly grated parmesan cheese
1/2 tsp coursely ground pepper or dried red pepper flakes (optional)
1 pound shredded Fontina or Monteray Jack cheese (about 4C)
1 egg beaten with 1T milk (for glaze)

For dough:
Sprinkle yeast over warm water in large bowl; stir to dissolve. Let sit 5 minutes. Whisk in butter, eggs, sugar and salt. Add flour 1 cup at a time and mix until smooth dough forms. Cover and refrigerate at least 2 hours. (can be done 1 day ahead)

For filling:
Heat oil in heavy large skillet over low heat. Add onions and bell peppers and cook until onions are translucent, stirring occasionally about 15 minutes. Cool completely.

Grease 12" round pizza pan. Divide dough in half. Roll 1 piece out on floured surface to 12" round. Transfer to pan. Press edges to form 1/2" high rim. Sprinkle dough with parmesan cheese, then top with onion mixture. Sprinkle w/pepper if desired. Cover with Fontina or Monteray Jack.

Roll remaining dough out on floured surface to 12" round. Cut into strips 1" wide. Weave strips atop filling in lattice pattern. Fold rim over strips, pinch to seal; flute edges. (Can be prepared 5hours ahead. cover and refrigerate) Let dough rise in warm draft-free area 30 minutes.

Preheat oven to 350. Lightly brush dough with glaze. Bake until golden brown, 40-45 minutes.

Tortilla Rollups

8 oz sour cream
11 oz cream cheese, room temp
1 small can diced mild green chilies
1 small can diced black olives
1/4 red bell pepper, finely diced
4 green onions, finely diced
1 tsp garlic powder

1-2 cups cheddar cheese
1 package flour tortillas
1 jar picante sauce

Mix together 1st 7 ingredients.
Spread dollop of mixture onto a tortilla.
Sprinkle with cheddar cheese.
Roll up tightly.
Repeat until mixture is all used up.
Refrigerate several hours.
Slice into 1-inch pieces.

Serve with picante sauce.

Crab Dip

2 (8oz) packages cream cheese
1 cup mayonnaise
1/2 cup parmesan cheese
1/4-1/2 cup finely chopped onion
1T horseradish (can be omitted)
1 (6oz) can very good crab meat

Soften cream cheese.
Mix all ingredients by hand.
Bake, uncovered, in 350* oven for 30 minutes.
If getting too brown, tent with foil.
Serve hot with crackers or baguette slices.