Pork And Cream Cheese Wontons

Pork Cream Cheese Wontons

 

 

     It is nearing the holiday seasons and I was having a sort of “blog block” with coming up with some ideas for posts. My coworker and friend gave me the idea to come up with some appetizer ideas that could be perfect for holiday entertaining. So here goes. I attempted my first ever wonton recipe. I thought why not do a pork and cream cheese stuffed wonton and add a couple of easy  dipping sauces. This was really easy and had so many flavors that I am sure if you give it a try your holiday party will be a blast with such good appetizers. Pork and Cream Cheese Wontons

 

Ingredients:

• 1 lb ground pork
• Small bundle green onion
• 2 packages of cream cheese softened
• 1 tsp Chinese 5 spice powder
• ½ tbs garlic powder
• Juice of 1 lemon
• Wonton wrappers
• Dipping sauce of choice, (I chose a combination of soy and sweet and sour sauce as well as soy and mango chutney).

 

1.       Brown pork in large sauté pan until cooked through.

2.       Combine chopped green onion, cream cheese, and drained ground pork in a large mixing bowl.

3.       Sprinkle in the Chinese 5 spice powder, garlic powder, and lemon juice. Mix well until smooth and combined.

4.       Preheat oven to 425 degrees.

5.       Spray a baking pan with cooking spray.

6.       Place a small dollop of filling into center of each wonton wrapper.

7.       Fold over either into little pockets or diamond shapes.

8.       Lay on baking dish and spray the tops with some cooking spray.

9.       Bake for 10 minutes until golden brown.

     I combined in one dish some soy and sweet and sour sauce. I also combined in another dipping dish some soy and mango chutney. I preferred the mango chutney, but whatever works for you. The flavors in the wontons were fantastic. The pork, the cheese, the hint of 5 spice powder and the onion went so well together along with dipping them into the two sauces. The flavors were fantastic and will definitely be a hit at your next holiday party.

Prep Time: 30-45 minutes

Cook Time: 10 minutes

 

Serves: Makes about 40 won tons.

 



Mamma's Minestra

Mamma's Minestra

   
    Minestra, is literally one of two translations for an Italian soup, the other being zuppa. The difference is just between which one contains pasta or beans and which contains mainly a broth. Either way the difference is mostly lost here in the USA. Any soup that is Italian based that contains beans and or pasta can be called a Minestra. If the soup contains mostly broth and possibly bread it can be called Zuppa. I am sure you have heard of Minestrone, which is another Italian soup that is mostly vegetables but has its roots in the Latin word Minestra. Growing up in an Italian home we always called this dish "Minest", (Pronounced Ma-nast), "Minestra", etc. I have a few friends who also come from the same type of family and they have their own version of a "Minest". I have seen it with pasta, beans, pork, potatoes, pepperoni, and greens. A good friend of mine gave me some of her mother's leftover and told me it was "Minash", I had no clue what she was talking about, but that just shows the difference in dialects even among American Italian families. Ours was always just a beef, pasta, and bean dish. Very much different than our Pasta e Fagioli which was a tomato base or left over marinara base with beans and pasta and usually had just a little pork in it. Our Minest was beef base and does have a distinctive and different taste.

    This dish is one of those that takes only a few minutes and is so flavorful that it always reminds me of my mother. Since it is becoming colder here in WV, it is one of those soups that I will be making at least a couple times of month. So quick and easy but full of flavor that it will definitely warm you up on those cold evenings. Mama's Minestra, (Ma-nast).

Ingredients:

• 1 lb stew beef
• 1/2 small yellow onion
• 1 15 oz can diced tomatoes
• 1 32oz beef stock
• 1 32oz water
• 1 15oz can kidney or pinto beans
• 1 1/2 cup uncooked ditalini pasta
• Salt/pepper
• Olive Oil

1. Dice up the stew beef into bite size pieces. Salt and pepper. In a Dutch Oven over medium high heat brown the beef in a little olive oil.

2. Chop up the onion and toss in and saute.

3. Pour in the beef stock and water.

4. Bring to simmer and toss in the drained diced tomatoes.

5. Simmer on medium low for about 20 minutes

6. Drain and toss in the beans.

7. Cook for another 10 minutes.

8. Stir in the pasta and cook until done.

9. Salt and pepper to taste and serve.

     So quick and easy you will definitely be making this easy Italian Minest right away. Enjoy!


Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 5 +

Leona O'Connor Binns' Brandy Bread Pudding

Leona O'Connor Binns' Brandy Bread Pudding

 

 

 

     For his recipe I decided to go back to my Grandmother Binns. An extremely talented, friendly, and well rounded Irish woman. She was a tough bird let me tell you. She raised ten children, got a college education, worked as a teacher in the school, and still was able to put dinner on the table every night. I remember her fondly. Every Sunday after mass the entire family would arrive at her house for Sunday breakfast. She made it all. Eggs, bacon, sausage, pancakes, toast, grapefruit, coffee, etc.; it was all there. She not only fed just me and my siblings but all of the cousins. It was a spectacular event when any of the twenty three first cousins and family where in town. The kitchen was so full that tables had to be placed all throughout the living room and dining room just to hold all of us. Even the priest and nun were presented at times. Those were some great times. As an Irish woman she cooked a lot of the traditional foods of her culture. I have recreated a few of them on her before. When trying to come up with another I had to ask my father and aunt about some dishes I had never had before but that they remembered fondly. One in particular was her bread pudding. After compiling all the ingredients that she used I had the help of my chef at the restaurant I work at to provide me with a simple recipe for the bases of a good bread pudding. Grandma Binns' pudding had a combination of flavors in it. She used peaches, raisins, and some brandy to help create a wonderful array of flavors in your mouth. She even went as far as to create a meringue that she topped the whole thing. Leona O'Connor Binns' Brandy Bread Pudding.

 

Ingredients:

 

• 3/4 a loaf of stale French bread
• 1 pint heavy whipping cream
• 1/2 cup sugar
• 1/2 tbs cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 6 egg yolks
• 6 egg whites
• 1 15 oz can peaches drained
• 1/2 cup raisins
• 1/2 cup brandy
• 1/2 cup sugar

 

1. Preheat oven to 400 degrees.

 

2. Cut French bread into halves, then half again and cut into little square chunks and set in large bowl.

 

3. Mix sugar, cinnamon, nutmeg, and allspice in a bowl.

 

4. In a sauce pot scald cream over high heat.

 

5. Combine egg yolks and sugar mixture together in bowl and whisk until pale yellow.

 

6. Temper cream mixture into the egg yolk mixture.

 

7. Pour egg/cream mixture into bread bowl and combine and let sit to cool for 30 minutes.

 

8. Dice up into chunks the peaches and mix into bread custard bowl.

 

9. In another sauce pan pour raisins and brandy and simmer over medium high heat to cook off some of the alcohol and hydrate the raisins.

 

10. Drain raisins and combine into the bread mixture.

 

11. In a 9 x 13 greased glass pan pour bread mixture. Sit pan inside a larger glass pan and pour water in around the bread pudding pan to create a water bath around and bake covered with tinfoil for 45 minutes until the pudding has settled.

 

12. Meanwhile take the egg whites and mix with a hand mixer until stiff peaks have form. Combine the other 1/2 cup sugar to flavor the meringue.

 

13. Remove pudding from oven, pour the left over cooked brandy over the top of the pudding, spread with the meringue and place back in the oven uncovered and not inside the water bath to brown the meringue for about 15 minutes.

 

14. Let cool before serving.

 

     This bread pudding was so light and crisp it was amazing how delicious it was. The flavors of the peaches, raisins, brandy, were all light and not overpowering that you can eat a couple pieces before feeling guilty for eating such a rich dessert. It definitely brought back memories to my aunt and father that they had not had in over 30 years.

 

Prep Time: 30 minutes

Cook Time: 55 minutes

Serves: 4-5

 

Grandma Binns, (Leona) and I 

 

Campfire Chili

Campfire Chili

     It is fall here in WV and the leaves are starting to change, festivals are beginning, and the air is becoming more crisp. What better dish to make for the change in the season then a good pot of chili. This chili is so easy and packed full of flavor that everyone who tries it will fall in love. It can be made quickly in a pot on the stove or even in a crockpot if you do not have time to sit and watch it. Campfire Chili.

Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground Italian sausage
• 1 15oz can tomato sauce
• 1 15oz can diced tomatoes
• 1/2 white onion
• 1 clove garlic
• 2 cans of water
• 1/2 green pepper diced
• 2 diced chili peppers
• 1 1/2 tbs chili powder
• 1/2 cup red wine
• 1 tsp cayenne pepper
• 1 tbs cumin
• 1 15 oz can kidney beans
• 1 15 oz can black beans
• Salt/ Pepper

1. In a large pot or Dutch oven, brown your beef and sausage over medium heat.

2. Stir in diced white onion, garlic, and green bell pepper and cook until tender. Salt and pepper to taste.

3. Pour in tomato sauce, diced tomatoes, water, peppers, chili powder, red wine, cayenne pepper, and cumin. Bring to a simmer.

4. Cover and cook for about 45 minutes.

5. Drain and toss in the kidney and black beans. Simmer on low for another 20 minutes.

6. Serve.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Serves: 4+

             Delicious and full of flavor. Campfire Chili will become your favorite.

Praiano Shrimp Gnocchi

Praiano Shrimp Gnocchi

 

     Sitting on the same cobblestone patio where I had my taste of stuffed zucchini flowers. The air is sweet with the smell of lemons and flowers. There is a breeze coming off the ocean below. The sun is about to set and the sky is filled with the most beautiful colors of red, orange, and yellow. The music playing overhead is that of an accordion that is softly putting me in a relaxing state. I had just finished the zucchini flowers and am taking a nice lengthy sip from my wine glass. The lovely lady brings me a dish and gently sits it in front of me. I beautiful plate of gnocchi with fresh prawns gently lining the parameter of the dish. The sauce is so light and barely looks as if it is even on the plate. It is the color of light orange and glistens in the sunlight. The smell is that of fresh peppers with hints of lemon. I take my first bite and fall deeply in love. I call this dish Praiano Shrimp Gnocchi.

 

Ingredients:

 

• 1 lb shrimp
• 1 orange bell pepper
• 1 cup tomato juice
• 1 large lemon
• 1/2 cup white wine
• Small fresh diced basil
• Small fresh diced parsley
• 1 clove garlic

1. Take the orange bell pepper and place it in the broiler or on a grill to roast and blacken the outer skin.

2. Once blackened remove and place in a brown paper bag so as to steam the rest of the pepper. Peel the skin off and place in a blender.

3. Add a drizzle of olive oil and puree the pepper until you have a smooth peppered liquid.

4. In a large saute pan drizzle a bit of olive oil and saute the garlic until fragrant.

5. Mix in the pepper puree, tomato juice, and white wine. Bring to a slow simmer and cook until the
liquid has reduced by half.

6. Juice as much from the lemon as possible and place into the pan.

7. Place your peeled and deveined shrimp into the pan.

8. Stir in the diced basil, cover, and simmer until the shrimp have cooked through.

9. Toss with homemade gnocchi and sprinkle some fresh parsley over top.

     This was such a good dish and tasted just like I remember from that balcony in Praiano. A sweet tasting sauce, light, with flavors of the roasted pepper, the lemon accent, and the fresh shrimp. It was amazing. Give it a try.

Prep Time: 20 min
Cook Time: 15 min.
Serves: 2-4

Original Dish in Praiano



Blackend Tuna With Fresh Tomato Relish

Blackened Tuna

 

      I bought these great tuna steaks at my local market and really wanted to make a blackened fish dish and top it with  a fresh tomato and basil type of relish . Blackening seasoning is easy to make. It just takes a few almost equal part ingredients to make a delicious seasoning. If you do not have all these in your spice rack, you can simply buy a good one at your local store. I had some fresh cherry tomatoes, both orange and red, and of course still have plenty of fresh basil. Grill the fish on both sides, broil quickly, and then serve with the fresh sautéed tomato basil mixture and viola, a fantastic fish dish. Blackened Tuna.


Ingredients:

• 1-2 tuna steaks
• Halved cherry tomatoes
• Diced basil
• White wine
• 1 clove garlic
• Olive oil
• Salt/ Pepper

Blackening seasoning:

• 2  tbs paprika
• 2 tbs cayenne pepper
• 1 tbs onion powder
• 1 tbs garlic powder
• 1 tbs black pepper
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp chili powder
• 1tsp seasoning salt
• (Makes enough for this recipe with just a little left over)

1. Take your fresh tuna steaks and pat them dry.

2. Mix all blackening ingredients together. Sprinkle some blackening seasoning on both sides of the tuna steaks.

3. In a large sauté pan or on a grill brown the steaks on both sides for about 1 minute each side.

4. Remove and set steaks in broiler just to cook for about 3 minutes. (I like my tuna steaks rare).

5. In same sauté pan, toss in the tomatoes, chopped basil, garlic, and some white wine. Sauté until just warmed through.

6. Serve steaks with a spoon full of the tomato basil on top.

 

     This was a surprisingly fresh, healthy, and delicious seafood dish. I loved it. I gave some to my friend and they loved it.

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 2

 

 

Creamy Rosemary Chicken

Creamy Rosemary Chicken

 

 

 

     I am not going to bore you with a story regarding this dish. It was just something I came up with at the last minute to utilize some left over cut zucchini, squash, eggplant, and peppers. I was craving something creamy and delicious with chicken.  Creamy Rosemary Chicken.

Ingredients:

 

• 1-2 boneless chicken breasts
• Sliced eggplant
• Sliced zucchini
• Sliced squash
• Sliced peppers
• 1 clove garlic
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 sprig rosemary or 1 tsp dried rosemary
• Olive oil
• Salt/pepper

 

1. In a large saute pan drizzle some olive oil.

 

2. Salt and pepper your chicken and brown on both sides. Remove

 

3. In same skillet saute the eggplant, zucchini, squash, and peppers.

 

4. Add in diced garlic and white wine. Simmer until the wine has begun to half.

 

5. Place chicken back in. Pour in heavy cream and rosemary.

 

6. Bring to simmer over low heat. Cover and simmer for about 15-20 minutes stirring occasionaly.

 

7. Salt and pepper to taste and serve over rice or pasta.

 

     This was an amazing and delicious dish. Easily made one weeknight and definitely has become a favorite. Enjoy!

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 2-4

Italian Roma Beans

Roma Beans

 

     Italian Roma beans are a flat wide green bean that I have grown up with and is always in my mother’s house or in my own. The do not different much from regular green beans, however are just much wider and flatter. My family has always served them as a typical side dish with meats and pastas. The taste is so good and the time it takes to make them is very easy. Just add a little olive oil and fresh garlic, sauté, and serve. Viola!, a simple and yet very delicious side dish you can serve with any meal. This will quickly become your go-to way of cooking green beans and hopefully you give Roma beans a try.

 

Ingredients:

• 1/2 - 1 lb Roma Beans
• Olive Oil
• Water
• 1 lg clove garlic

1. Make sure you pick and snap both ends of the fresh Roma  beans

2. Rinse and place in a pot just covered enough with water.

3. Simmer on high heat for about 30 minutes or longer until just tender

4. Remove from water. In same pot drizzle about a  1/3 cup olive oil.

5. Toss in about a full large clove of diced garlic. Toss the beans in the oil and garlic.

6. Simmer on low for about 15 minutes until fragrant and even more tender.

(Hint: continue to watch so not to burn the garlic)

Prep Time: 10 minutes
Cook Time: 45-60  minutes
Serves: 2-4



Simple Bolognese

 

Bolognese

 

 

     Bolognese, or ragu' alla Bolognese, is a traditional meat based sauce from the Bologna area of Italy. In the United States most people typically think of this sauce as a standard sauce to put on spaghetti. Typically we just call it “spaghetti sauce” or “meat sauce”, however in Italy and in any typical Italian American home there is no such thing. Any sauce you place on spaghetti can be called spaghetti sauce. Sauces are made specifically without the name of the pasta you are placing it on. In Italy Bolognese is typically served with a thick wide noodle called Tagliatelle. However in this recipe I just used simple rigatoni pasta and made a quick and simple Bolognese sauce with some already made from fresh tomatoes marinara. The dish is not one of my favorite, I typically do not chose a meat sauce, however is good in its own right. I hope this clears up the differences to sauces in Italy. I hate seeing in the stores marinara labeled as “Spaghetti sauce” or one labeled “Meat sauce”. It burns me badly. LOL. So anyways here is a quick and delicious take on Bolognese sauce.

Ingredients:

 

• 1/2 lb ground beef
• 1/2 lb ground sausage
• 2 cups marinara
• 1/2 diced onion
• 1 stalk finely diced celery
• 1 clove garlic
• 1 bay leaf

 

1. In large skillet brown both beef and sausage until cooked through. Sit aside to drain.

 

2. In same skillet in a bit of olive oil saute the onion and celery until translucent.

 

3. Toss in garlic and saute until fragrant.

 

4. Place meat mixture back in and stir in the marinara.

 

5. Toss in the bay leaf and simmer covered on low for about 15 minutes.

 

6. Serve with tagliatelle or any pasta of your choice.

 

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Serves: 2-4

 

 



 

 

Ratatouille

Ratatouille

 

 

     What is ratatouille? Have you seen that cartoon movie with the little rat? Well, they end up making this famous traditional French stewed vegetable side dish. Beautifully presented as layers and packed full of flavor, this dish is so easy and delicious that you will make it as much as possible. Especially if you have a garden full of fresh vegetables, this dish is easy to make and will feed a lot of your family. I was surprised how quick and easy this dish was. I was also surprised it turned out so pretty too. Ratatouille.

 

Ingredients:

• 2 small zucchini
• 2 small yellow squash
• 2 orange bell peppers
• 1 small eggplant
• 2-3 small tomatoes
• 1/2 12 oz can tomato sauce
• Garlic
• Onion powder
• Olive oil
• Herb de Provence
• Goat cheese

 

1.       Slice all vegetables into ½ inch thick slices. Slice pepper into ½ slice rings. You can even cut them in half if they do not fit the same size.

2.       Take half can of tomato sauce and pour into 9x13 pan.

3.       Sprinkle some garlic and onion powder

4.       Begin layering each vegetable in a sequence until all has been used up or no more room. (See picture)

5.       Drizzle with some olive oil and sprinkle some Herb de Provence.

6.       Cover with parchment paper or tinfoil.

 

7.       Bake covered for 45 minutes in 375 degree oven.

8.       Sprinkle with some fresh goat cheese and serve.

     That is it! Simple delicious and full of flavor. A simple French dish that anyone can make and will not be intimidating to do.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4+