Strawberry wontons with chocolate strawberries

With the Chinese New Year approaching (Monday, 23 January 2012.) I thought I would share a recipe with you, that would be perfect for seeing in the chinese New Year.

I have a very sweet tooth so this is a dessert recipe !!! With it being the year of the Dragon, I decided the colour red would be my theme .................

Strawberry wontons with chocolate strawberries

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2

For the strawberry wontons

 

• 2 sheets ready-rolled filo pastry
• 55g/2oz strawberries, hulls removed, flesh chopped
• 2 free-range eggs, beaten
• vegetable oil, for deep frying

For the chocolate strawberries

• 5 strawberries
• 85g/3oz dark chocolate
• icing sugar, to serve

Preparation method

For the strawberry wontons, cut the filo pastry into 8cm/3in squares.

Place a teaspoonful of the chopped strawberries into the centre of each of the pastry squares.

Using a pastry brush, brush the edge of each pastry square with beaten egg, then seal the edges to create parcels.

Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the strawberry wontons into the hot oil in batches and fry for 4-5 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside on a warm plate. Repeat the process with the remaining wontons.

For the chocolate strawberries, bring a small amount of water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water. (Do not allow the base of the bowl to touch the water.) Add the chocolate to the bowl and stir until smooth and completely melted.

Cover a baking tray with greaseproof paper. Dip the bottom half of each of the strawberries into the melted chocolate, then place the strawberries onto the baking tray and set aside to cool and set. When cool, chill the chocolate strawberries in the fridge. Reserve the remaining melted chocolate, reheating as necessary.

To serve, place the chilled chocolate strawberries onto a serving plate and place the strawberry wontons alongside. Dust with icing sugar, then drizzle over the remaining melted chocolate. Serve immediately.

Mmmmmmmmmmmm Sounds Tasty right ???!!!!

Recipe courtesy of   BBC Food

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Start your year right

Hi, Athena here. It's that time of year when we all vow to take off a couple pounds.I have been at it a few months and I can tell you salad has been my friend since vegetables are not one of my favorites. Salads can be a nutritious and low calorie food choice as long as you don’t overdo it on the dressing! Finding salad dressings that aren't loaded with oil, salt and sugar can be challenging.


Here is a simple little vinaigrette that packs a lot of flavor but very few calories and fat grams to help you lose that fat.

Balsamic Vinaigrette
Makes 3 servings (2 Tablespoons each serving)
1/4 teaspon garlic powder
2 Tablespoons Dijon mustard
2 Tablespoons balsamic vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon water

Combine all the ingredients in a small bowl and whisk them together well. Keep refrigerated in an airtight container for up to 1 week.

Per Serving: 11 Calories; trace Fat (29.1% calories from fat); trace Saturated Fat; 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 125mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Courtesy of Low Fat LifeStyle

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Peanut Butter Reindeer Cookies

Hi everyone, Di here with an awesome recipe for you to try this Christmas.  I was spending a little lot of time on Pinterest the other night, and came across this cute little picture of reindeer cookies, and had to follow through to see the recipe.  I haven't yet had the chance to try it, as my cooker is on the blink!  But come Wednesday once it is replaced, it is going to be the first recipes I try!

Source

Ingredients:

3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels

Mini brown M&Ms

Regular-sized red M&Ms

Preheat oven to 375°F (190°C or gas mark5).

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. 

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color... some of mine ended up with green noses. They might be South Pole reindeer.). 

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. 

Makes about 40 reindeer cookies.

This recipe is from the Bakergirl site.  Make sure you pop over and say thankyou if you enjoy them.

Hope you have a great week.

Till next time,

Di x

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Athena's version of Jacques Pepin Potatoes

Athena here to bring you one of my family's favorite dishes. I saw this recipe being made on a Rachel Ray Show so I had to try it. I modified a little to appease my family. This is always a hit and I am asked to make it all the time. What I love about this recipe is you can be modify into a "skinny" version fairly easy by eliminating the butter and parmesan. Still just as tasty.

Picture from Food Network

Ingredients

* 3 pounds baby Yukon gold potatoes (red potatoes work just as well)
* Salt
* Freshly ground black pepper
* 3 cups chicken stock
* 3 tablespoons butter
* 1/4 cups parmesan cheese
* 2 to 3 tablespoons freshly chopped parsley leaves (optional)


Directions

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 15 minutes, depending upon the size of the potatoes. Remove the lid pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to absorb the remaining liquid and brown on each side. Sprinkle the parmesan over the top of the potatoes and return the lid to the pan. Let sit, without the burner on for 2-3 minutes while the parmesan "melts". Remove the potatoes from the skillet and place onto a serving platter, garnished with the parsley.


All the flavor absorbs right into the potato. No reason to add any other toppings.

Original recipe posted here: http://www.foodnetwork.com/recipes/rachael-ray/yukon-gold-potatoes-jacques-pepin-style-recipe/index.html

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Beef Dip Sandwiches

Hi everyone! Jan here today and so excited to be posting on Lita's blog again. I hope everyone got some fabulous DSD goodies last weekend and was able to join in all the fun! It seems like inside things are becoming more the thing to do around my part of the world as the weather is getting colder and the snow is starting to fall. One of the things that I like to do around this time of year is to find new warm and hearty dinner ideas. But being a working mom, I also like things that are fast and easy!! So today I thought I would share one of the newest things I've found to cook that my family LOVES - Beef Dip Sandwiches - made in the crock pot/slow cooker. I found this recipe on Pinterest and have made them several times since. They are always a big hit!!

Image is linked to the original recipe at The Country Cook for credit :)

Ingredients:
3-4 lb. Beef Round Steak (or any type of beef roast)
1 packet Onion Soup Mix
1 packet Au Jus Seasoning
1 (15 oz) can of Beef Broth or Stock
½ cup water
4 slices mozzarella cheese
Sub rolls 

 

Directions:

Put beef roast in slow cooker. In a medium bowl, combine Beef broth, Onion soup mix, Au Jus seasoning and water and stir until combined. Pour mixture over beef, put cover on slow cooker and cook on low for

about 8 hours. An hour before serving, shred meat with two forks or take it out and slice thinly.  Place meat back in the slow cooker for another hour.

When ready to serve, place several slices of beef on roll, add sliced mozzarella cheese and place under the broiler (or use broil option on toaster oven). Watch carefully, broil for just a couple of minutes until cheese is melted and roll is just slightly toasted.

Serve sandwich with a bit of Au Jus from the slow cooker (you may want to strain it first). 

I'm telling you, these are fabulous and easy and even great reheated for lunch the next day!

Thanks for stopping by and I hope everyone has an awesome weekend!!!

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Pumpkin Chocolate Chip Cookies!

Hey guys! Jennifer here, reporting in for my first post on Lita's blog. In my part of the world, Autumn has fully arrived, and along with that, cooler temperatures. After the nasty heat of summer, I always look forward to rich soups, hearty meals, and decadent desserts. One of my family's favorite treats is Pumpkin Chocolate Chip Cookies, and I'm going to share that recipe with you today! It is super easy to make and is somewhat nutritious too!

Ingredients:
One box of Spice Cake Mix(If you can't find spice cake mix, you can use a yellow cake mix and add pumpkin pie spice to taste)
One small can pumpkin (not pie filling, pure pumpkin)
One bag of chocolate chips

(please note, in my pictures I am making a double batch, as a single batch won't last a day. My ingredient quantities are doubled)

Preheat oven to 375F. Mix together the pumpkin and the cake mix. Make sure to mix thoroughly until there are no lumps left in the batter.

 Then add the chocolate chips. We like a lot of chocolate chips in ours, so I add close to an entire bag.

Mix slowly and thoroughly so that the chips are evenly distributed throughout the batter. This is a very thick batter, and you will find it hard to stir, but this step is best done by hand so not to break the chips.

Scoop the batter by spoonfuls onto cookie sheets. These cookies don't spread much, so you can put them close together.

Bake in the oven for 12-20 minutes. These cookies need to be watched closely because it depends on the oven for baking time, and each batch tends to take a bit less time than the one prior. Cookies are done when you can tap them on top and it bounces back completely. Do not overbake! Let cool on the sheet for 3 minutes, then transfer to wire racks until completely cooled. Store in an air tight container between layers of parchment paper. Best if eaten within one week.

I hope you enjoy one of our favorite Autumn treats!

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BeAwesome Bean Medley - Recipe

Howdy, Howdy!
Loni here, to share one of my latest kitchen concoctions with you.
And Seriously Folks, if I don't say so myself...
I have genuinely been kickin' some mighty fine
derrieres in the soup department lately.

Meet my latest creation
and this week's top contender... thus far:

I love soup in the fall.
And this one is absolutely off the charts...
Beyond Awesome Good!


BeAwesome Bean Medley

Ingredients:

1 package Kielbasa (de-skinned and cubed)
1 small diced Onion
1 Minced Garlic Clove
1 Tablespoon Olive Oil

1 can Pinto Beans
1 can Great Northern Beans
1 can Black Beans
1 can Black Eyed Peas
1 can Italian Stewed Tomatoes
1 can Corn
1 can Chicken Broth
1/2 cup Wild Rice
2-4 Tablespoons Worcestershire Sauce (to taste)
White Pepper, Black Pepper and Sea Salt to taste.

Preparation Instructions:

De-skin and cube sausage. Brown in a pan along with onion, oil and garlic - season to taste. Remove from heat.

In the crockpot add entire contents of all canned items (including all liquids, do not drain) : beans, tomatoes, corn and chicken broth. Stir in the cooked sausage and onion mixture. Followed by your wild rice, Worcestershire and spices. Cook on high for 4 hours, or low for 7-8 hours.

Of course I came up with this on the fly and you could just as easily prepare it on the stove top. A recipe like this is very forgiving, so don't be afraid to use what you have on hand. The real secret here is the White Pepper and the Worcestershire Sauce - don't be stingy, the flavor they add is totally BeAwesome!

Enjoy :)
Loni

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