Pizza Dumplings

These little dumplings make great appetizers. There is no wrong filling choice. You can use sausage, ground meats, diced chicken, steak or pork, seafood or make them vegetarian.

Makes: 20 dumplings
Prep Time: 30 minutes
Cook Time: 12 minutes 

Ingredients:
1 1/2 cup pizza sauce
1/3 cup grated Romano or Parmesan
2 tsp oregano
1 1/2 tbsp fresh basil, minced
1 cup prepared, ground chicken sausage, room temperature
10 oz fresh mozzarella cut into 20 identical pieces
1/2 cup mascarpone
20 won ton wraps
1 bowl of water, room temperature
Wax Paper
Olive Oil

• Preheat conventional oven to 400 degrees
• Butter a large cookie sheet with 1/2 inch sides
• In a medium bowl mix pizza sauce with Romano, oregano & basil. Set aside.
• Place a won ton on waxed paper
• Place 1 piece mozzarella, 1 tsp mascarpone, 2 tsp sausage, 1 tbsp pizza sauce

• Brush sides of won ton with water
• Press opposite corners of won ton together
• Twist top of won ton with wet fingers

• Place on cookie sheet
• Repeat steps 4 through 9
• Brush each with olive oil
• Bake for 12 minutes

ENJOY!

Freezing Herbs - Basil

Herbs are expensive! I'm either overpaying for not enough of them in a grocery store or buying them in bulk at a wholesale warehouse and purchasing way more than I will get a chance to use prior to them spoiling. Either way it's a waste of money or food. So I have started freezing fresh herbs in ice cube trays. The trays are awesome  because most of them make 1 oz cubes, perfect for baby food, herbs and concentrated liquids.

In the above picture I process about 8 ounces of fresh basil leaves and a 1/2 cup of olive oil. Then I spooned it into the tray. Cover tightly with plastic wrap and freeze. Once frozen pop the herbs out of trays and place in a  freezer bag or freezer safe, air tight container.  I use olive oil because when adding basil to a recipe, I'm typically adding olive oil as well. However, if you'd rather not use oil, pour a tablespoon of water into each section of tray, process basil or fresh parsley, spoon into trays, cover with plastic wrap and freeze.

Fried Chicken Leg Sandwich

Bite Cafe' serves this sandwich on french bread. It's awesome!!!!

Recipe makes 2 sandwiches

Ingredients

2 Fried Chicken Legs with bones removed

1/4 cup coleslaw

2 tsp Tabasco

2 Hamburger Buns or Rolls toasted

 Dill Pickles

Spread coleslaw and 1 teaspoon of Tabasco on each bun

Divide chicken between buns

Top with pickle 

Serve & Enjoy!

Lobster Ravioli

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Blueberry Pancakes

I love blueberries! They are awesome in everything from smoothies to oatmeal to sauces. In the following pancake recipe I make my normal lemony, fluffy pancakes and place the berries in each pancakes individually.




(This picture came from Allrecipes.com/ Todd's Blueberry Pancakes)



Servings: 4 (2 pancakes per serving)
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
1 cup flour
1 Tbsp baking powder
1 tsp salt
4 Tbsp Sugar
1/2 tsp cinnamon
1 large egg
1 cup milk
2 Tbsp lemon juice
1 Tbsp Pure Vanilla Extract
1 cup blueberries
Cooking Spray

• In a medium bowl sift together the flour, baking powder, salt, cinnamon and sugar
• Form a well in the middle of flour mixture
• Pour egg, milk, lemon juice and vanilla in well and stir, making sure to scrap sides of bowl, until mixture is smooth with only a few lumps, about 20 strokes.
• Pour mixture into a 2 cup liquid measuring cup or use a ladle to pour batter
• Preheat large pan or griddle on medium heat.
• Spray pan with cooking spray
• Add batter to pan 1/4 cup at a time
• Drop berries into pancakes one at a time (this way you get a blueberries in each bite)
• When pancakes are light brown flip.
• Remove from pan when pancakes look fluffy and edges are cooked.
• Serve with your favorite syrup and enjoy!

I like mine with sour cream mixed with raw agave and topped with pecans. YUM!

Pot Roast with Potatoes and Parsnips

Now that football season is over, I thought I would have a farewell "party" for beef. All season long I have  unapologetically tantalized my loved ones with steaks, roasts, burgers, etc...Now that I can see spring at the end of the tunnel, it's time to lighten things up. BUT FIRST POT ROAST!!!!!!

Prep Time: 5 minutes
Cook Time: 3 hours


Things You'll Need: 
5 Quart Dutch Oven

Ingredients:
3 lb Boneless Chuck Roast
2 Tbsp Olive Oil
Seasoned Salt
Garlic Powder
1 Large Onion coarsely chopped
2 Large Red Peppers coarsely chopped
1 14 - 15oz can of diced tomatoes
1 Cup Red Wine
1 Tsp Kosher Salt
3 Cloves Minced Garlic
1 Tbsp Fresh Basil, chopped
4 Sprigs Fresh Thyme
3 Large Russet Potatoes cut into 8 pieces each
3 Parsnips cut into to 10 pieces each



Preheat oven to 350 degrees
Preheat olive oil, in Dutch oven, over medium heat
Sprinkle seasoned salt and garlic powder on all sides of pot roast
Brown pot roast on all sides for a total of about 5 minutes
Remove roast from pan
Place onions, peppers and salt in pan. Stir and saute until tender.
Rub roast with garlic, making sure that you press garlic into the creases, and place in pan with wine, tomatoes, basil & thyme
Bring mixture to a boil and cover. Place in oven for 90 minutes
Meanwhile season potatoes and parsnips with ground pepper, salt and nutmeg.
Add potatoes and parsnips to Dutch oven and cook for an additional hour.
Remove from oven and ENJOY!

   

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