Pork Shumai Meatballs

 Pork Shumai Meatballs with Ponzu Sauce, Jasmine Rice and Sugar Snap Peas

Rice:

3/4 cup Jasmine rice

1 1/2 cups water

Meatballs:

2 green onions, thinly sliced on an angle

14 ounces ground pork

2 tsp grated fresh ginger

2 Tbsp Lite soy sauce

1 tsp toasted sesame oil

2 tsp white rice flour

Pinch Pepper

1 tsp olive oil

Ponzu Sauce

Sugar Snap Peas:

1 tsp olive oil

2 garlic cloves, minced

5 oz fresh sugar snap peas, washed and patted dry

1 green onion, thinly sliced on an angle

1 tsp toasted sesame oil

Pinch Kosher salt

Red Pepper Flakes, if desired

Make the rice.  I use a Rice Cooker, so just place the rice and water in it, put the lid on it and turn it on.  Otherwise, cook it the way you would normally cook your rice.

Preheat the oven to 400^F.  Line a baking sheet with foil and spray the foil with cooking spray.  Set aside.

Make the meatballs:  Combine the green onions (reserve a few for garnish, if desired), pork, ginger, soy sauce, sesame oil, white rice flour and a pinch of pepper until well mixed.  Form into 8 golf-ball sized meatballs.  Heat olive oil in a medium-non-stick skillet over medium-high heat.  Add meatballs to hot pan and cook until well browned on both sides, 2-3 minutes per side.  Transfer the meatballs to the baking sheet and bake until an internal temperature of 160^F (8-10 minutes).

For the Sugar Snap Peas:  Wipe the skillet you used for the meatballs and return to medium heat.  Add olive oil to the hot pan.  Add garlic and cook until fragrant, 1 minute.  Add sugar snap peas, green onions, and sesame oil and cook until tender and lightly charred (4-5 minutes).  Season with a pinch of salt and red pepper flakes if desired.

Place a serving of rice in the center of a plate or shallow bowl.  Add sugar snap peas and meatballs to either side.  Drizzle Ponzu sauce over meatballs (or serve on the side for dipping).  Garnish with reserved green onions.

Easy, fast and very tasty!  Recipe from Home Chef.  CW 1-14-17

Pork Chop and Cranberry Mostarda

Pork Chop and Cranberry Mostarda with Roasted Sweet Potatoes and Brussels Sprouts

2 medium sized sweet potatoes
8 oz Brussels Sprouts
1 tablespoon EVOO
1 tablespoon butter
1 medium yellow onion
2 tablespoons Grainy Mustard
2 tablespoons dried cranberries
2 tablespoons light brown sugar
2 teaspoons EVOO
2 Bone-In Pork Chops, about 3/4-inch thick
Salt and Pepper to taste

Preheat the oven to 375^F.  Line a baking sheet with foil and spray with cooking spray.

Peel the sweet potatoes and cut into 1-inch cubes.  Trim and halve the Brussels Sprouts (quarter if bigger than a ping pong ball).  Toss the sweet potatoes, brussels sprouts, 1 Tbsp EVOO together with salt and pepper to taste.  Spread into a single layer and roast until vegetables are browned and fork tender, 15-20 minutes.  While the veggies roast, make the Mostarda.

Peel and halve the onion lengthwise and slice into thin strips.  Heat the butter in a medium-sized non-stick skillet over medium-high heat.  Once the butter has melted, add the onion strips and cook until they start to soften, 5-6 minutes.  Add the mustard, cranberries and brown sugar and stir until incorporated.  Season with salt and pepper if desired.  Remove to a bowl and set aside.  Wipe the pan clean and reserve.

Return the pan to medium heat with 2 teaspoons EVOO.  Season the pork chops with salt and pepper and place them in the heated skillet.  Cook until golden brown on both sides until a minimum internal temperature of 145^F is reached, 4-5 minutes per side.

Place a pile of the roasted veggies in the middle of 2 plates.  Lay a pork chop over the roasted vegetables and top with a serving of Mostarda.

Yummy, fast and easy!  From HomeChef.

Chicken Dijon

Chicken Dijon

2 Bone-In, Skin-On Chicken Breasts
Salt & Pepper to taste
1 teaspoon dried Fines Herbes
2 teaspoons EVOO
1 shallot, peeled and sliced thin
1/4 cup sherry
2 teaspoons chicken base
1 1/2 teaspoon Dijon mustard
3 teaspoon Worcestershire Sauce
1/2 cup heavy cream
2 teaspoon honey
1 tablespoon butter

Preheat the oven to 425^F.

Rinse the chicken breasts and pat dry.  Season with salt, pepper and the fines herbes.

Heat a medium-sized, oven-safe, non-stick skillet over medium-high heat with 2 teaspoon EVOO. Add the chicken, skin side down, to the hot skillet and reduce the heat to medium.  Cook until skin is golden brown and crispy, 5-7 minutes.  Flip chicken and cook another 5 minutes until browned. Place the pan in the preheated oven and roast until the chicken reaches 165^F, 18-20 minutes.

Remove from the oven (be careful - the handle is hot!) and place the chicken on plates to rest while you prepare the sauce.

Place the pan over medium heat and add the sliced scallions to the chicken juices.  Cook 2 minutes. Add sherry, increase heat to medium-high and boil 2 minutes.  Stir in the chicken base, Dijon mustard, Worcestershire sauce, cream and honey.  Return to boil and cook until the sauce is rich and creamy-3-4 minutes.  Remove from burner and swirl in the butter.  Taste and season with Salt and Pepper if desired.

Serve the sauce with the chicken.  This is delicious with Mashed Potatoes, Sauteed Cremini Mushrooms, and Green Beans!

Adapted from Home Chef recipe.

Steak and Bleu Cheese Salad with Honey-Caramelized Onions and Walnuts

Steak and Blue Cheese Salad with Honey-Caramelized Onions and Walnuts

Honey-Caramelized Onions:
1 large yellow onion
1 teaspoon EVOO
2 tablespoons honey
Pinch Salt, if desired

Croutons:
1 (6-8") Baguette
1 tablespoon EVOO
Salt and Pepper, if desired

Steak:
2 (3-4oz each) sirloin steaks, about 1 inch thick
2 teaspoons Lawry's Sweet Basil, Citrus and Garlic Rub
1 teaspoon EVOO

Salad:
3 heads Romaine, coarsely chopped
3 oz grape tomatoes, halved lengthwise
1 ripe beefsteak tomato, diced
2 tablespoons chopped walnuts, toasted
1 oz blue cheese

Salad Dressing:
1 tablespoon Dijon Mustard
1/4 cup red wine vinegar
1/2 cup EVOO
3/4 teaspoon sugar
1 tablespoon maple syrup
1/2 cup mayonnaise

Make the Honey-Caramelized Onions:  Peel and halve the onion.  Slice halves thinly.  Meanwhile, heat about 1 teaspoon EVOO in a medium sized non-stick skillet over medium heat.  Add onions to hot pan and cook until light brown, 8-10 minutes, stirring occasionally.  Add honey and cook, stirring occasionally, until onions are deep brown, 5 to 6 minutes.  Season with a pinch of salt if desired.

Toast the walnuts in another medium-sized nonstick skillet, dry, over medium heat for 3-5 minutes, stirring often, until lightly browned and nutty smelling.  Remove from pan and set aside.

Make the Croutons: Add 1 tablespoon EVOO to the empty skillet and turn the heat to medium-high. Cut the Baguette into 1-inch cubes and toss in the hot skillet.  Cook, stirring frequently, until golden-brown, 3-4 minutes.  Season to taste with salt and pepper, if desired.  Remove the croutons and let cool.  Wipe the skillet clean and reserve for steaks.

Cook the Steaks:  Rinse your steaks and pat dry.  Sprinkle each steak with 1/2 teaspoon Sweet Basil, Citrus and Garlic Rub on each side of the meat.  Heat the reserved pan over medium-high heat.  Add 1 teaspoon EVOO.  Add the steaks to the hot skillet and sear until steaks reach a temperature of 145^F (about 4-5 minutes per side).  Transfer to a cutting board and let rest 5 minutes before slicing into 1/2-inch thick slices.

Make the Dressing while the steaks cook.  Combine all ingredients in a bowl and whisk until well mixed.  Toss the romaine, tomatoes, walnuts and blue cheese with the dressing.  Season with Salt and Pepper if desired.

Place the salad on each plate and arrange the steak slices over the salad.  Garnish with the croutons and Caramelized Onions.

Serves 2, if one of them eats as much salad as John does!  This could easily served 3 people though.

Adapted from a Home Chef recipe.  The onions in this salad make it absolutely delicious!

Grands Pumpkin Spice Doughnuts

4 cups vegetable oil 

2 cups powdered sugar

2 teaspoons pumpkin pie spice

4 to 5 tablespoons half-and-half

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits 

In deep fat fryer or heavy 3-quart saucepan, heat oil over medium heat to 350°F.

In medium bowl, stir powdered sugar, pumpkin pie spice and half-and-half with whisk until smooth, using enough half-and-half for glaze consistency. Set aside.

Place paper towels under cooling rack. Separate dough into 8 biscuits. Using small round cookie cutter, cut hole in center of each biscuit.

Gently place 2 to 3 biscuits in hot oil (biscuit holes can also be fried!). Fry about 1 minute or until golden brown. Gently turn with tongs; fry on second side about 1 minute or until golden brown. Remove to cooling rack; cool 2 minutes.

Dip donuts into glaze. Return to cooling rack. Let glaze dry 2 to 3 minutes before serving.

Ginger Pear Smoothie

Ginger Pear Smoothie

2 ripe pears, washed, quartered and cored
1 cup cantaloupe chunks
2/3 cup Dole Pineapple Orange Banana Juice
2 tablespoons lemon juice
2 tsp Spice World Squeeze Ginger (or 2-inches fresh peeled ginger)
1 cup ice
Honey to taste

Place all ingredients in Ninja blender and process on "Smoothie" mode for a couple of minutes until smooth.  If you have a less powerful blender, you might want to peel the pears first.

Adapted from Ninja recipe.

Italian Ricotta Cookies

Italian Ricotta Cookies

Yield: About 4 dozen

"Ingredients

• 3 1/2 cups (495g) all-purpose flour*
• 2 tsp baking soda
• 3/4 tsp salt
• 1 cup (8 oz) unsalted butter, softened
• 1 3/4 cups (370g) granulated sugar
• 1 tsp lemon zest
• 15 oz. ricotta, whole milk or fresh (1 3/4 cups)
• 1 Tbsp vanilla extract
• 2 large eggs

Glaze

• 1 Tbsp butter (salted or unsalted), melted
• 3 3/4 cups (460g) powdered sugar
• 2 Tbsp fresh lemon juice, or 1 1/4 tsp almond extract and more milk as needed
• 1 tsp vanilla extract
• 4 - 6 Tbsp milk

Directions

• For the cookies:
• In a mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process). Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.
• Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper or a silicone baking mat. Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. 
• Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.
• For the glaze:
• In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).
• *Scoop flour directly from container using measuring cup and level top using a butter knife. Don't whisk or sift before measuring and don't spoon into a cup. I thought I better note that because in the recipe I adapted these from it stated 4 cups flour (480g) but it only took me 3 1/2 cups to get to the weight they had listed and then some (495g). The best option is to use a kitchen scale, I highly recommend investing in one if you don't already have one. I always use mine when baking.
• Recipe source: adapted from New York Times"

I found this recipe on Pinterest.  It's linked to:

From <http://www.cookingclassy.com/italian-ricotta-cookies/> 

  







My notes:  I would definitely weigh the ingredients next time I make these.  Mine spread a little too much, but they were delicious!  I used the lemon juice in the glaze.  The cookies were soft and cakey with just a hint of lemon.  Very yummy!!