Duck Potstickers

I have mentioned before that my husband is a very avid duck hunter. I usually make him responsible for figuring out how to cook what he brings home, but since it was Valentine's Day, I decided to take an interest and cook some duck for him. His sister gave him a fabulous wild game cookbook called, "Eat Like a Wild Man" (compiled by Rebecca Gray) and I found this super delicious recipe. By the way, Miss 7 absolutely loved this dinner and I'm sure Miss 6 would have, if she wasn't a non-meat eater.

1 duck, skinned and boned or 1 1/2 cups skinned and boned meat from back and/or legs
(if you don't eat duck, I think chicken or some other meat would work just fine)
1 1/2 tbsp thin soy sauce (I didn't try to find thin, I just used regular)
1 green onion, finely chopped
1 clove garlic, minced
2 tsp fresh ginger, minced (this is one case where you should buy fresh, don't try powdered)
1 c cabbage, finely chopped
1 tbsp cornstarch
1 tbsp sesame oil
1/4 c water
1 package wonton skins

PASTE
1 tsp cornstarch
1 tbsp water

Grind the duck meat in a blender. Remove to a bowl and stir in soy sauce, onion, garlic, ginger, cabbage, cornstarch and water. Scoop about 2 tsp of filling in the center of each wonton skin. Mix the paste ingredients, then moisten the edge of the dough with paste, fold the skin over the filling, and pinch the edges to seal. Place the potstickers, well separated, on a cookie sheet. Keep them moist with a damp towel until needed. In a frying pan, heat the sesame oil over medium heat. Set in the potstickers without letting them touch each other. Cook uncovered until the bottoms are golden brown- about 5 minutes. Turn the heat to low, add 1/4 c water; cover and steam 6 to 8 minutes, until the water evaporates. Remove them with a spoon and serve with soy sauce or favorite dipping sauce. Makes about 3 dozen.

So Delicious!!!

Orange Chicken

I have a great love of Mexican food. But after ten years of marriage, I am finally starting to open my eyes to the fact that my poor husband does not share my love. He doesn't hate it, but it is not his choice. I am starting to notice that his default choice is Asian food. When I eat a chimichanga, he chooses an egg roll. So I've decided to improve my Asian cooking skills. Now, I am not too worried about being totally authentic, so if that's what you want, this won't satisfy you. But I did find this incredibly delicious recipe for http://www.food.com/. (they called it Panda Express Orange Chicken, but the instructions were kind of weird, so don't bother looking- just use my version.)



Ingredients

1 or 2 lbs boneless, skinless chicken, chopped into bite sized pieces

1 egg

1 1/2 tsp salt

pepper

oil (for frying)

1/2 c cornstarch, plus 1 tbsp

1/4 c flour

1 tbsp gingerroot, minced (or if you don't have it, use powdered ginger about 1/2 tsp)

1 tsp garlic, minced

1/2 tsp crushed hot red chili peppers (I left this out)

1/4 c green onions, chopped (I never have green onions, so I chopped up a green pepper. yum)

1 tbsp rice wine (again, didn't have it so I used rice vinegar and it was fine)

1/4 c water

1/2 tsp sesame oil



Orange Sauce Ingredients

1 1/2 tbsp soy sauce

1 1/2 tbsp water

5 tbsp sugar

5 tbsp white vinegar

1 1/2 tbsp orange juice concentrate



In one bowl combine all the ingredients for the Orange Sauce.

Heat your oil to 375 degrees. (I used a deep fat fryer) In a small bowl combine 1/2 c cornstarch, flour, salt, and pepper. In another small bowl, crack and egg and mix it up. Dip your chicken into the egg, then coat it in the flour mixture. Fry the chicken for 3-4 minutes, until golden and crisp. Then drain it on a paper towel.

While frying the chicken, add 1 1/2 tbsp sesame oil to a frying pan or wok (I don't have a wok). Add ginger and garlic and stir-fry for 10 seconds. Then add crushed chilis (if you're using them), green onions (or green peppers), and rice wine (or rice vinegar). Stir fry until the veggies are done. Now add the orange sauce and bring it to a boil. Add the chicken and stir until it's coated in the sauce. Mix 1/4 c cold water with remaining 1 tbsp cornstach and stir into the chicken. Heat until the sauce is thickened. Serve over rice.

My husband really, really liked this. He seemed a little surprised that I had made it and not gotten it from a mix or something. I really, really liked it too. Enjoy!

Perfect Pancakes

These are only for the days when you are up to going out of your way for pancakes. As for myself, I am usually a quickie pancake person and my kids like it even quicker, using a mix when one is available. But this, this is pancake bliss:)

2 c flour
1 T baking powder
1 t. salt
1/3 C brown sugar

 stir with wisk. then add:

2 egg yolks (save whites, beat to stiff peaks)
1 t vanilla
2 c milk (best-whole, ok-1%)
1/2 c canola oil

Stir in with dry. Fold in stiff egg whites, fry on buttered electric frying pan. Eat them slowly with happiness:)

Chewy Chcolate Gingerbread Cookies

These are the best cookies EVER! I am not kidding- I am IN LOVE with these. I cannot emphasize this enough. I would put up a picture of them so you could see how yummy they look but I already ate them all. By the way, credit for this recipe goes to my mom-in-law. :)

7 ounces semisweet chocolate
1 1/2 cups plus 1 tbsp flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 tbsp cocoa powder
8 tbsp unsalted butter
1 tbsp freshly grated ginger (if you only have ground just substitute-it works fine)
1/2 c packed dark brown sugar
1/4 c molasses
1 tsp baking soda
1 1/2 tsp boiling water
1/4 c sugar

1. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In another bowl, beat butter and grated ginger until whitened, about 4 minutes.
Add the brown sugar, and beat until combined. Add molasses and beat until combined.
3. In a small bowl, dissolve, the baking soda in boiling water. Beat half of the flour mixture into
the butter mixture. Beat in the baking soda mixture, then the remaining flour mixture.
Mix in the chocolate and turn out onto a piece of plastic wrap. Pat the dough out to about
1 inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours or more.
4. Heat oven to 325. Roll the dough into 1 1/2-inch balls, and place 2 inches apart on baking
sheets. Refrigerate 20 minutes. Roll the balls in granulated sugar. Bake until the surfaces
crack slightly, 13 to 15 minutes. Let cool 5 minutes, transfer to wire rack to cool completely.


I followed all of these instructions except for refrigerating the dough balls for the second 20 minutes. They didn't run or anything, they turned out GREAT.
If any of you make these, PLEASE comment. I want to know if you love them as much as I do!

Pumpkin Seeds

Don't forget to use the pumpkin seeds after you carve your jack o lanterns!

Just soak them over night-
1 1/2 tsp salt to 2/3 c water

and bake them slowly the next day-
300 for about an hour

Yummy and good for you too. :)

Red Enchilada Casserole

I have been trying to convince my family that cheese is NOT a food group...and had very little success. I realized that many of my recipes used almost as much cheese as they did meat! So I have been going through some of our favorites and trying to de-cheese them somewhat. This wonderful casserole was one of the first on the chopping block. Funnily enough, when the fam tasted the revised edition, it earned rave reviews. So, here it is...

Red Enchilada Casserole

2 large cans of red enchilada sauce (Las Palmas is my fave)
18 corn tortillas
1 lb ground beef cooked then seasoned with:1 pkg taco seasoning
1 15 oz can of corn, drained
1 7 oz can of chopped green chilis (I like Hatch's)
1 15 oz can black beans, drained
8-12 oz shredded Monterey Jack cheese

Pour 1/4 of 1 can of enchilada sauce on the bottom of a 9x13 pan. Place 6 corn tortillas evenly over the sauce. Sprinkle 1/2 of the seasoned ground beef, 1/2 can of corn, 1/2 can of chilis, 1/2 can of beans, and 1/2 the cheese.Pour another 1/4 can of sauce over this. Place 6 more corn tortillas on the sauce and pour more sauce to cover the tortillas. Sprinkle the other half of the meat, corn, chilis, beans and cheese. Pour another 1/4 can of sauce, followed by 6 more corn tortillas. Pour enough sauce to cover, and sprinkle with a small amount of cheese. You may also want to garnish with olives, tomatoes, and chopped onions.

Bake in a 350 degree oven for 30-45 minutes.

Originally, this recipe sported only the corn tortillas, meat, sauce and cheese. This revised way, it is healthier, more filling, and goes farther. Plus, it is WAY more interesting.

Tuna Casserole-two ways

We love Tuna Casserole, and have two ways of doing it. One way is the "oh-crap-what-am-I-going-to-make-for-dinner?" way. The other way is the "I-love-to-cook-let's-do-something-great" way. Here are both:

Tuna (oh crap, dinner!) Casserole
1 12 oz package egg noodles (or whatever pasta falls out of your pantry)
2 cans cream of chicken (or celery or mushroom) soup
2 cans of tuna
1 can (use the soup can) of milk
grated cheese (again, whatever you have. my faves are cheddar or parmesan)

Cook the pasta, stir in soup, milk, and cheese. Stir in tuna last. If you're in a huge hurry, heat and eat. If you have 20 more minutes, sprinkle something on the top (crushed potato chips, crackers, or french fried onions) and put in a 350 oven for however long you have. Then eat it.

Tuna (let's do this right) Casserole

Start a large saucepan of water with 1 Tb salt to boil. When it's boiling, add 12 oz dry egg noodles or other pasta. While the pasta is cooking, melt 2 Tbs of butter in a frying pan, add 1/2 C. chopped celery, 1/2 C. chopped onion and saute til translucent. Stir in 2 Tbs of flour, 1 tsp salt, 1/2 tsp pepper, and 2 tsp chicken bouillion.
Quickly whisk in 2 C. milk. Stir til thick and bubbly. Add 1/4 C. grated Parmesan cheese and 1 tsp dillweed. Stir in 2 cans of drained tuna. Drain the pasta and add it to the tuna. Stir gently and pour into greased casserole (9x13). Melt 2 Tbs butter and pour over 1 C. of dry seasoned bread crumbs ( I like Mrs Cubbisons) stir and spread over the tuna casserole. Sprinkle 3 or 4 Tbs Parmesan cheese over the bread crumbs. Bake at 350 for 30-40 minutes.

Traditional Black Beans and Rice

Found this recipe on the back of a can of beans while searching the pantry for a quick Sunday lunch. It only takes the time to make rice, if you have canned beans on hand. It was a delicious, meat free, filling lunch. I doubled the recipe and made 3 cups of dried rice for my family of 9.

1 T olive oil
3/4 C. onion, chopped fine
1/2 C. green pepper, chopped fine
1 C. tomatoes, diced
1 can black beans, drain and reserve juice
1/2 t. thyme
1 t. garlic salt
2 T cider vinegar
1/2 t. hot pepper sauce
2 C cooked rice
Lime wedge or slice mango for garnish (optional)

In large skillet heat olive oil; cook onion and green pepper until crisp tender; stir in tomatoes beans, thyme and garlic salt, cook 3 minutes. Add vinegar, pepper sauce, and reserved juice, continue to cook 5 minutes. Serve over rice.

Even Better Zucchini Bread

As usual I can take no credit for this good recipe- it comes from my sis (as do many of the good things in my life!)

1 1/2 cup sugar (half brown)
3 c flour (whole wheat)
1 tsp salt
1 tsp cinnamon
1 tsp soda
1/4 tsp baking powder
1/2 c oil
2 eggs
2 tsp vanilla
2 c peeled/shredded zucchini
option: add nuts, coconut, raisins (or chocolate chips if you aren't a raisin lover)

Mix dry ingredients. Add wet. Mix well. Add options. Use 2 greased bread pans and bake @ 350 for 1 hour.

Rachel Ray Stromboli

You may be intimidated by the word, 'stromboli', but I have to tell you, this is easy, and SO worth it! I saw Rachel Ray make it this week sometime and I knew I had to make it.

Buffalo Chicken Stromboli

2 T butter
1 T olive oil
4 Stalks celery, chopped
2 med carrots, chopped
2 C shopped cooked chicken (leftovers are perfect for this)
1/2 C hot sauce (Rachel recommends Frank's Red Hot) for extra spicy or 1/4 C tomato sauce or juice mixed with 2 T hot sauce, for mild
1 C Monterey Jack cheese, shredded
1/2 C blue cheese crumbles
1/4 C chopped green onion
1 egg
sesame seeds
Your favorite pizza dough, (frozen and defrosted, or recipe)

Preheat oven to 400. In a large skillet over med high heat, melt the butter with the oil and cook the celery and carrots til tender, about 3 min. Add chicken and hot suuce to the pan and toss together with salt and pepper. Set aside and let cool.

When the filling is cool (we're serious about this, it messes up the dough if it's too hot) roll out the dough into a large rectangle on a floured surface. Spread the cooled filling evenly onto the entire dough, making sure not to get too close to the edge. Top with cheeses and green onion.

Roll up the dough starting at one the the long sides, tucking in both ends firmly. Press seams with fingers to seal. Whisk the egg with a splash of water and brush all over the stromboli, then sprinkle seeds. Carefully transfer to lightly greased baking sheet and bake for 40 min.

Slice to serve. I fed my whole family with one, and there's nine of us...7 over 8 yrs, and two little ones. I think the Rachel Ray site says it serves 4.

Here's my quick pizza dough:

Mix 1 1/4 C flour with 1 T yeast and 1/4 tsp salt. Add 1 C warm water, and 2 T olive oil and mix for 3 min. (I'm using a stand mixer) Add flour, 1/2 C at a time til you get a smooth stiff dough. Let rest for 10 min, then use! No raising required!

I have no recipe to add today but I will give a bit of advice. When you are feeling low about your cooking, find a 16 year old boy and cook something for him. Doesn't matter what it is. Just make a lot. He will eat it, he will love it, and chances are he will compliment you on your skills. Living here with the in-laws there is nothing more rewarding than cooking for 16-year old bro-in-law. I feel downright culinarily talented.

Lasagna Your Husband Will Move the Piano For

1 Large Package Lasagna Noodles
2 pounds Italian Sausage
1 32 oz can tomato sauce
1 15 oz can diced tomatoes
2 large garlic cloves, minced
1 onion, chopped
2 T Italian seasoning
Large container Ricotta cheese
2 eggs
Piles and piles of Mozzarella cheese
Parmesan cheese
Sharp cheddar cheese

Boil the noodles from the package directions, drain and set aside. Brown the sausage with the garlic and onions. When done, add tomatoes and seasoning. Mix ricotta with eggs, and set aside.
Spray with Pam or lightly coat with olive oil a large (9x13) pan. Put half the sausage mix in, the generously cover with each of the 3 cheeses. Layer half the noodles on, the spread half the ricotta over them. Repeat with the second halves, finishing after ricotta with a third layer of more 3 cheeses. Bake for about 30-40 minutes in a 350 degree oven. Let stand for 15 min.
Watch that piano move!:)

Cinnamon Bread French Toast

I apologize for not posting a recent recipe. My life has been crazy lately and cooking has been along the lines of toss a sandwich in the direction of the cries of hunger:) Just kidding. There are no cries of hunger...Anyway, I made this on Sunday. It takes some pre-planning and it is NOT good for your body. Just your soul. Which will make you happy until you get on the scale. It's best to serve this with bacon to get the full effect. I mean, if you're eating Cinnamon Bread French Toast, you are not worrying about diabetes, cholesterol or the seams of your jeans!

Cinnamon Bread French Toast

1 homemade batch of bread dough
About a cup of brown sugar
1 stick softened butter
several T of cinnamon

After the first rise, roll the dough out into a big rectangle. Usually a batch makes a rectangle about 18x12, but don't be ocd about it:) Then spread softened butter generously over it all. Next, sprinkle brown sugar lavishly (l like that word) then cinnamon. Roll up the long side, so you have a big fat, long roll. (this is where you would normally slice for cinnamon rolls) Then fold the roll in half, tuck the end and put in a greased loaf pan. Spread butter on the top and sprinkle with brown sugar and cinnamon. Rise til double and bake according to you own recipe's directions, being careful not to overbake.

Egg batter
1/4 cup milk for every 3 eggs, makes about 6 slices of french toast

When the loaf is completely cooled (next day works well). Slice into FAT (like 1") slices and dip in egg batter. Fry til golden brown. I like to use my electric skillet and fry the bacon first, then the toast. Hey! I SAID this was bad for you!:)

Serve with your favorite syrup!

Mulligatawny,

This is an Indian curry soup served with rice. My family, esp TGH, loves this. It's also super easy!

Mulligatawny

1 7 oz can tomatoes, cut up, undrained
1/2 C. chopped celery
2 1/2 C. chicken broth
1/2 C. chopped, peeled cooking apple
1/4 C. chopped carrot
1/4 C. chopped onion
1 T. snipped parsley
1 to 1 1/2 t. curry powder
1 t. lemon juice
1/4 t. pepper
1 1/2 C. chopped cooked chicken
2 C. hot cooked rice

In a saucepan, mix all ingredients except chicken and rice. Bring to boil, cover and simmer 15 min, stirring often. Stir in chicken, heat thoroughly. Serve over rice. Makes 3 Main dish servings.

Navajo Fry Bread

I have tried a lot of recipes for this and they have all turned out, well frankly, disgusting but last night at dinner I hit the jackpot. So here you go, a really great recipe for Navajo fry bread.

2 c flour
3 tsp baking powder
3/4 tsp salt
1 c warm water

Mix the dry ingredients and slowly stir in the water until you have a nice soft dough.
I divided the dough into about 8 small pieces and worked them with my hands until they were flat circles probably about 4 inches or so. (The dough was really soft, so I floured my hands when I did this.) Then I fried each piece in oil until they were light brown on both sides. I actually used my deep fat fryer at 375 degrees, but the recipe says to use about an inch of oil.
You can serve these with pretty much the same thing you would tacos- spiced up hamburger, lettuce, tomato, cheese, and salsa. Or you can have them as a treat with honey on them. (that's what I did when I made more for lunch today. yummy!)

Ham and Rice with Curry

We ate this at my mother-in-law's house. I love, love, love it.
2 c cooked rice
1 1/2 cans of cream of mushroom soup
1 c grated cheddar cheese
2 c diced ham
1 c. mayonnaise
3 tsp lemon juice
1 tsp curry
1/2 c milk
(I think that's it, oh and those crunchy fried onions to spread on top, or if you don't have them crunched up potato chips)

Put the rice in a greased 9 x 13. Then mix up the ham, cream of soup, cheese, mayo, lemon juice, curry, and milk. Pour it on top and mix it up. Cook at about 300 for 30 minutes, covered. (That's what the recipe says but my mother-in-law came home, turned it up to 375 and left it a little longer, so just cook it until it's nice and hot.) After you take it out add the onions or potato chips. SO GOOD!

Chicken Rolls

I think everyone has probably had these. My bff said her mom-in-law calls them chicken pillows. Hmmm. Anyway, here's the recipe, I made it on Sunday for TGH birthday:

1 roll refridgerator crescent rolls
3 oz cream cheese
1 C chopped cooked chicken
2 T butter
2 T minced onion
salt
pepper
melted butter
seasoned breadcrumbs ( I like to use crushed dressing)
1 can cream of chicken soup

Unroll the rolls and stretch out the triangles. Mix the cream cheese with all the rest of the ingredients. Put 1/8 of the chicken mixture on each triangle and make a sealed bundle. Dip the bundle into melted butter, then bread crumbs. Bake for 20 min at 375. Mix the soup with 1/2 can of water and heat. Serve as gravy.

Simple Dinner

Sometimes it's really nice to just keep dinner simple. Last night I made a nice big green salad with lettuce, cherry tomatoes, celery, zucchini, and chicken. Then I got some corn on the cob out of the freezer. I also made jell-o because my girls love it like crazy. Easy and nice.

Chile Relleno Casserole

I really love chile rellenos and when I don't have time to stand and make them, this casserole really gives me the taste I want. Even better yet, my super picky little gals love love love them. I serve this with rice and refried beans.

2 4oz cans chopped green chilis
1 lb. monterey jack cheese
1 lb. cheddar
4 eggs- divided yolks and whites
2/3 c evaporated milk
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper

mix chilis and grated cheese, put into well greased 9 x 13. Beat egg whites until stiff. Mix yolks with milk, flour, salt and pepper. Fold whites into yolks Pour over cheese and chilis. Mix eggs gently into cheese and chilis.
Bake 60 min at 325.

Serve with a big can red enchilada sauce

Super Mashed Potatoes

1 potato for every person in your family

Peel, and slice potatoes, put in pan and barely cover with water, cover with lid and bring to boil, then turn heat to med low, simmer about 15 to 20 min, til potatoes are soft. Drain potatoes and return to pan (unless coated with Teflon, then put in bowl)

Add:

1 T butter for each potato
1 T sour cream for each potato
1 clove garlic, chopped finely, per each 5 potatoes
salt to taste
white pepper to taste
Milk to make creamy

Mash potatoes with masher or fork, lightly, then get out your mixer. Mix in all ingredients except milk, add a little at a time until desired creaminess. Watch out for over mixing, as it will make your potatoes gluey.