The school year finished up last week and to celebrate I had a few friends over after school for drinks and snacks. I made a few dips with crackers and the pizza puffs from my Superbowl party post, but I did try a new appetizer. Turned out well, not too complicated, and who doesn't love bacon???!!! :)
Bacon-Wrapped Wieners (or hot dogs)
1 pkg lil' beef smokies (or you can buy regular hot dogs and cut each into thirds)
16 slices of bacon, cut in half
2/3 cup brown sugar
1/2 tsp Cayenne Pepper
I prepped these the night before, by cutting the bacon strips, and wrapping half a piece of bacon around one smokie. Then I placed them seam side down in a container and stored them in the refrigerator over night.
If you're not prepping the night before, then placed the bacon wrapped smokies on a tinfoil lined sheet pan.
Combine the brown sugar and Cayenne in a small bowl. Roll each wrapped smokie in the sugar mixture until evenly coated. Place on tinfoil lined pan and cook for 12 minutes at 400 degrees, flip over, and cook an additional 10-12 minutes or until bacon is crispy.
Serve warm. I put mine into a small crock pot to keep warm while my friends and I talked and ate.
Fun night and delicious snacks! Sorry I don't have a picture, guess we were too busy celebrating! :)
Monday, May 30, 2011
Wednesday, May 18, 2011
Asian Flavored Dinner
It has been WAY TOO long since my last post! I thought, gee, I'm just not cooking a lot - but actually, we have been cooking, just not anything new. I've already shared with you all of the recipes I've been making this week.
Also, Matt and I have been VERY busy with the end of the school year just around the corner, AND we were both gone last weekend. Matt to Pierre for fishing, and I went to Des Moines for a band conference. I did enjoy some delicious food while I was there. :)
So, anyway, we did finally make something last night that I have yet to share with you. We have made both of these recipes before and enjoy them very much.
Up first is an Asian salad recipe I got from my mentor teacher while I was student teaching. I love to make this salad for picnics and gatherings - it's always a big hit!
Napa Cabbage Salad
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 package ramen noodles, broken
2 Tbsp sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 Tbsp soy sauce
Finely shred the head of cabbage. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
To make the crunchies: Preheat oven to 350. Melt the butter in a pot. Mix the noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake in the oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
To make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Last night we did not have any ramen noodles or almonds, but I did have some sesame snacks so I used those instead for the crunchies. Worked pretty good.
We also discovered this cabbage salad tastes pretty good mixed in with the following recipe...
I received this recipe from a fellow teacher at my Bridal Shower last summer.
Koren Chicken and Cashews
3 Tbsp oil
2 boneless chicken breasts thinly sliced
2 Tbsp minced garlic
2 Tbsp soy sauce
1 Tbsp cooking Sherry
1 Tbsp cornstarch
1/4 tsp ground ginger
1 medium green pepper, chopped
1/2 cup cashews (I didn't have any cashews last night, so I used chopped peanuts - tasted great!)
This recipe can be made in the microwave - it makes it quick and easy.
However, I don't cook chicken in the microwave, so I've adapted this recipe to a skillet on the stove top.
Combine the garlic, soy sauce, sherry cornstarch, and ground ginger in a large resealable plastic bag. Add the sliced chicken. Seal bag and "squish" around to combine all ingredients and coat the chicken. Allow to marinate in the fridge while you make instant brown rice to serve with the chicken.
Heat oil in the skillet with another tsp-tbsp of minced garlic. When heated to medium, add the chicken mixture and everything in the bag. Add the green pepper, stir, and cook until chicken is done. At the end, sprinkle with cashews (or peanuts), stir, cook a few minutes more, and remove from heat.
Delicious!
Also, Matt and I have been VERY busy with the end of the school year just around the corner, AND we were both gone last weekend. Matt to Pierre for fishing, and I went to Des Moines for a band conference. I did enjoy some delicious food while I was there. :)
So, anyway, we did finally make something last night that I have yet to share with you. We have made both of these recipes before and enjoy them very much.
Up first is an Asian salad recipe I got from my mentor teacher while I was student teaching. I love to make this salad for picnics and gatherings - it's always a big hit!
Napa Cabbage Salad
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 package ramen noodles, broken
2 Tbsp sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 Tbsp soy sauce
Finely shred the head of cabbage. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
To make the crunchies: Preheat oven to 350. Melt the butter in a pot. Mix the noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake in the oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
To make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
We also discovered this cabbage salad tastes pretty good mixed in with the following recipe...
I received this recipe from a fellow teacher at my Bridal Shower last summer.
Koren Chicken and Cashews
3 Tbsp oil
2 boneless chicken breasts thinly sliced
2 Tbsp minced garlic
2 Tbsp soy sauce
1 Tbsp cooking Sherry
1 Tbsp cornstarch
1/4 tsp ground ginger
1 medium green pepper, chopped
1/2 cup cashews (I didn't have any cashews last night, so I used chopped peanuts - tasted great!)
This recipe can be made in the microwave - it makes it quick and easy.
However, I don't cook chicken in the microwave, so I've adapted this recipe to a skillet on the stove top.
Combine the garlic, soy sauce, sherry cornstarch, and ground ginger in a large resealable plastic bag. Add the sliced chicken. Seal bag and "squish" around to combine all ingredients and coat the chicken. Allow to marinate in the fridge while you make instant brown rice to serve with the chicken.
Heat oil in the skillet with another tsp-tbsp of minced garlic. When heated to medium, add the chicken mixture and everything in the bag. Add the green pepper, stir, and cook until chicken is done. At the end, sprinkle with cashews (or peanuts), stir, cook a few minutes more, and remove from heat.
Saturday, May 7, 2011
Panokoken!
I have been wanting to make my very own panokoken for a long time now, and since I received a cast iron skillet for Easter (thanks Matt/ the Easter Bunny!), I just couldn't wait any longer!
The recipe I used is from my friend Kelli - the one who also gave me the taco pizza and homemade tortilla chips. Her mom is a panokoken queen and Kelli's not too bad either. :)
I was a little worried about making this because it can be tough to get the pastry to rise. A panokoken is supposed to rise while baking and when you pull it out of the oven it immediately begins to "deflate". There's a restaurant in Rochester, MN called Panokoken, where the waitresses have to run the panokoken to your table when you order it, while yelling "PANOOOOKOOOOOOKEN!" (That way you get it before it deflates) It's kind of annoying, but anyway...
Fortunately, mine worked wonderfully - I did have to rush to get a picture - but I was successful! (And I didn't yell "PANOKOKEN" - Matt might have though....) :)
Panokoken
1/3 cup butter
4 eggs (for a 12inch cast iron skillet)
1 cup milk
1 cup flour
Topping: cinnamon, sugar, Vermont Maple Syrup
Preheat the oven to 425. Place 1/3 butter, sliced, in the skillet and allow to melt in the oven. You must use a skillet that is safe in the oven. I think a 12inch is the perfect size. While the butter is melting, whisk or blend on high 4 eggs for 1 minute. Reduce speed to low and gradually add milk and flour. Once the butter is completely melted add the egg mixture to the skillet. Bake in the oven to about 20 minutes until golden/light brown. Sprinkle with cinnamon and sugar and serve with maple syrup. You may top with anything - some people use fresh fruit and whipped cream.
Delicious, easy breakfast!
The recipe I used is from my friend Kelli - the one who also gave me the taco pizza and homemade tortilla chips. Her mom is a panokoken queen and Kelli's not too bad either. :)
I was a little worried about making this because it can be tough to get the pastry to rise. A panokoken is supposed to rise while baking and when you pull it out of the oven it immediately begins to "deflate". There's a restaurant in Rochester, MN called Panokoken, where the waitresses have to run the panokoken to your table when you order it, while yelling "PANOOOOKOOOOOOKEN!" (That way you get it before it deflates) It's kind of annoying, but anyway...
Fortunately, mine worked wonderfully - I did have to rush to get a picture - but I was successful! (And I didn't yell "PANOKOKEN" - Matt might have though....) :)
Panokoken
1/3 cup butter
4 eggs (for a 12inch cast iron skillet)
1 cup milk
1 cup flour
Topping: cinnamon, sugar, Vermont Maple Syrup
Preheat the oven to 425. Place 1/3 butter, sliced, in the skillet and allow to melt in the oven. You must use a skillet that is safe in the oven. I think a 12inch is the perfect size. While the butter is melting, whisk or blend on high 4 eggs for 1 minute. Reduce speed to low and gradually add milk and flour. Once the butter is completely melted add the egg mixture to the skillet. Bake in the oven to about 20 minutes until golden/light brown. Sprinkle with cinnamon and sugar and serve with maple syrup. You may top with anything - some people use fresh fruit and whipped cream.
Delicious, easy breakfast!
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