Pork Potstickers

Chinese take-out is delicious, but it can also be made simply at home. Pan-fried dumplings are of my favorite things to order. I am happy to eat them as a main course or appetizer. It’s even simple and impressive to make for a dinner party.

With LOVE from Texas,
The Pint-Sized Mayo

Pork Potstickers

Yields about 24 dumplings

Ingredients for the dumpling:

• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce, low sodium
• 2 tablespoons green onions, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon fish sauce (can substitute another teaspoon of soy sauce if wanted)
• 1 teaspoon chili garlic sauce
• 1/2 teaspoon ginger, minced
• 1 pound ground pork
• 1 (12 ounces) package wonton wrappers (You will only use about half of the package.)
• vegetable oil

Ingredients for the sauce:

• 2 tablespoons soy sauce, low sodium
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 green onion, thinly sliced

Directions:

Place the hoisin sauce, soy sauce, green onions, garlic, fish sauce, chili garlic sauce, and ginger into a medium sized bowl. Whisk ingredients to combine well. Next, add the meat, and mix gently until all is combined.

Fill a small bowl with water, and set up your assembly station. Place a spoonful of the filling into a wonton wrapper one at a time. To seal the edges, dip your finger into water and wet all the edges of the wonton wrapper. Press the edges tightly to close. Repeat with the remaining ingredients.

Place 2 tablespoons of vegetable oil in a large non-stick fry pan over medium heat. Place dumplings into pan. (Be sure not to crowd it because you don’t want them to get stuck together.) Then add enough water to the pan to reach about one-fourth of the dumplings height.

Place a lid on the pan, and let it sim­mer for about 5–7 minutes.

While the potstickers are simmering, place all the sauce ingredients in a small bowl. Whisk together until everything is combined. Set aside for serving.

Remove lid (most of the water should be gone). As the water evap­o­rates, the crust will start to brown on the bot­tom. Allow to fry until the bot­tom of the dumplings are golden brown, about 5 minutes. Repeat if all of the dumplings did not fit in the pan.

Serve warm with the prepared sauce and a side dish of rice or veggies.

Enjoy!!

“Cooking is like love. It should be entered into with abandon or not at all.”
– Harriet Van Horne

Southwest Chicken Tortilla Soup

Although the first day of autumn is not quite here yet, my house is starting to scream FALL. My soaps and Scentsy have all been switched out to fun pumpkin and fall smells. With that, I was pleasantly surprised by the dip in the temperature in Southeast Texas. By “dip,” I only mean below 60°F, but none the less I was excited! What better way to celebrate the upcoming autumnal equinox on September 22nd than a delicious spicy soup?!

With LOVE from Texas,
The Pint-Sized Mayo

Southwest Chicken Tortilla Soup

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 cup yellow onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 jalapeño peppers, seeded and minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder
• 1 teaspoon cumin
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 2 cups cooked, shredded chicken
• 1 cup frozen corn kernels
• 2 roma tomatoes, chopped
• 4 cups chicken broth
• 1 lime, half juiced and half cut into wedges for serving
• 1/4 cup cilantro, chopped, for serving (optional)
• 1 small avocado, diced
• 1/2 cup shredded mexican cheese, for serving (optional)
• tortilla chips, for serving

Directions:

Place a large pot over medium-high heat. Add the oil, and then add the onion, garlic, peppers, and jalapeños. Sauté for a 3-5 minutes.

Next add paprika,chili powder, cumin, red pepper, salt, and pepper. Stir and cook for about a minute.

Dump in the chicken, corn, tomatoes, broth, and lime juice. Stir and bring to a boil. Reduce heat to a  simmer, and cook for 15-20 minutes.

When ready, ladle into bowls. Serve warm with cilantro, avocado, cheese, lime wedges, and tortilla chips.

Enjoy!!

“Every leaf speaks bliss to me, fluttering from the autumn tree.” – Emily Bronte

Bacon Cheeseburger Egg Rolls

And I’m BACK. I have been far too silent lately. My house finally feels like a liveable space so I am now back to posting. Please forgive my absence, but I was busy vacationing in Europe and catching up on life and the house! I have been cooking, but the recipes were being tested on my gracious husband. Now that I’m back, of course the first post is very American with an Asian twist. A cheeseburger in an egg roll package. It’s also baked so you don’t even have to mess with frying oil. This can be served for dinner, as an appetizer, or for a snack.

With LOVE from Texas,
The Pint-Sized Mayo

Bacon Cheeseburger Egg Rolls

Yields 16 rolls

Ingredients:

• 1 pound ground beef (I used sirloin.)
• 2 pieces of bacon, cooked and crumbled
• 1/4 cup pickles, minced
• 1/4 cup onion, minced
• 1 cup shredded lettuce
• 1/4 cup tomatoes, diced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 16 egg roll wrappers
• 8 slices cheese, cut in half (I used cheddar.)
• 1 large egg
• 2 tablespoons water
• BBQ sauce, for dipping
• ketchup, for dipping
• mustard, for dipping

Directions:

Preheat oven to 375°F. Cover a large baking sheet with foil, and spray with nonstick olive oil cooking spray.

Place a large skillet over medium high heat and add ground beef. Cook until meat is browned, and drain excess fat on a paper towel lined plate.

In a large bowl, combine the cooked meat, bacon, pickles, onion, lettuce stir together cooked meat, crumbled bacon, pickle relish, shredded lettuce, tomatoes, salt, pepper, garlic powder, and onion powder. Mix well, and set aside.

Set up your rolling station by filling a small bowl with water. Start by laying out your egg roll wrapper so that one point is facing you. Place a piece of cheese towards the corner of the wrapper closest to you, but do not let the cheese hang off of the wrapper. Spoon about 1/4 cup of the meat filling on top of the cheese. Dip your finger in the bowl of water, and line the edges with it. Roll up the egg roll away from you by folding the edge closest to you. Once you get to the center, fold in each side, and then continue rolling until the end.

Place on the prepared baking sheet, and repeat with the remaining egg roll wrappers and filling.

In a bowl, whisk the egg and 2 tablespoons of water. Brush each egg roll with the egg wash.

Place the baking sheet in the oven for 15 minutes.

Remove from the oven and allow to cool for 5 minutes before serving.

Enjoy!!

“Life is too short to miss out on the beautiful things like a double cheeseburger.” – Channing Tatum

Sun-Dried Tomato Chicken Pita Pockets

In college, there was a pita restaurant by campus, and it was one of my regulars my freshman year. I had forgotten all about it until I randomly came across some packaged pita pocket bread at the grocery. Ding ding ding…inspiration found! This pita pocket is healthy, easy, and perfect for nearly any occasion. They would even be super cute in mini pita pockets for a big gathering!

With LOVE from Texas,
The Pint-Sized Mayo

Sun-Dried Tomato Chicken Pita Pockets

2-4 Servings

Ingredients:

• 1/2 tablespoon sun dried tomatoes, chopped*
• 1 garlic clove, minced
• 3/4 tablespoon sun dried tomato oil*
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon freshly ground black pepper
• 2 cups cooked chicken breast, diced**
• 1 small roma tomato, diced
• 1/4 cup asiago cheese, diced (I used rosemary asiago.)
• 1/4 cup fresh basil, thinly sliced
• 2 (6 inches) pita bread pockets, cut in half (You can normally find these at the grocery store already pre-cut by the deli or in the bread aisle.)
• 1 cup baby spinach

*Buy the sun-dried tomatoes that are packed in olive oil.
**I had left over rotisserie chicken. You can also choose to boil or pan fry the breasts.

Directions:

In a large bowl, add the sun dried tomatoes, garlic, balsamic vinegar, sun dried tomato oil, and pepper. Whisk together until blended well.

Add in the chicken, tomato, asiago cheese, and basil. Toss to coat the ingredients in the sun dried tomato vinaigrette.

Take each each pita half, line with baby spinach, and divide the chicken mixture evenly among the halves.

Serve one half per person or two per person if y’all are super hungry!!

Enjoy!!

“Even in the old days, we’d make an effort. When I’d go out to score on Eighth Avenue, I’d get my junk and a choc0late doughnut. But I’d always also pick up one of those pita-pocket health food sandwiches. You know, something really good for me.” – Aerosmith

Three-Cheese Bacon Biscuits

Don’t you love yummy things with minimal effort? The master skill for this dish is layering. Layer on the cheese and the bacon honey!

With LOVE from Texas,
The Pint-Sized Mayo

Three-Cheese Bacon Biscuits

8 Servings

Ingredients:

• 1 can (17.3 ounces) refrigerated Grand’s biscuits (I used Golden Wheat reduced fat.)
• 3 slices swiss cheese, cut in halves
• 3 slices pepper jack cheese, cut in halves
• 5 slices bacon, cooked and crumbled
• 1/2 cup cheddar cheese, shredded (I used a triple blend of cheddar cheeses)
• 1 teaspoon basil, chopped
• 2 teaspoons herbes de provence (can substitute dried italian herbs)

Directions:

Preheat oven to 350ºF, and spray a 9-inch round pan with nonstick cooking spray.

Place biscuits, in one layer, in the pan. Top the biscuit layer with the slices of  swiss and pepper cheeses. Sprinkle the bacon over the cheeses. 

Top with shredded cheese, basil, and herbes de provence. (I put mine on a baking sheet so that it would be easier to put into and take out of the oven.)

Place in the oven, and bake for 25 minutes or until cheese is melted and the top is golden brown.

Remove from oven, and serve immediately.

Enjoy!!

“Well butter my biscuit!” – Anonymous

Tortellini Pasta Salad

Pasta salad! Y’all should know by now how much I love pasta…it definitely does not end at hot pasta. This pasta is perfect to take on a picnic or bring to a party. It’s full of veggies and yummy pasta!

With LOVE from Texas,
The Pint-Sized Mayo

Tortellini Pasta Salad

4 Servings

Ingredients:

• 1 (9 ounces) package of fresh tortellini (your choice – I used Sweet Italian Sausage from Buitoni)
• 1 bell pepper, julienned
• 2 green onions, sliced
• 1 bunch broccoli, washed and trimmed
• 1.25 cups carrots, shredded
• 1/4 cup + 2 tablespoons olive oil
• 2 tablespoons + 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons fresh basil, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Directions:

Cook the tortellini according to package directions. While the tortellini is cooking, place the bell peppers and green onions in the large bowl for tossing later. Drain them immediately in a colander, and rinse under cool running water. Drain well, and place in a large bowl with the peppers and green onions.

Place a medium pot of water over high heat. Bring to a boil and salt. Place the broccoli in the boiling water and cook for 2 minutes. Once time has elapsed, add the carrots. Cook for an additional 2 minutes. Drain vegetables well in a colander, and rinse under cold water.

Add the broccoli and carrots to the large bowl, on top of the tortellini.

In a small bowl, add the remaining ingredients. Whisk to combine well.

Pour the vinaigrette over everything in the large bowl. Toss gently to mix everything. Cover and refrigerate for at least 2 hours.

Remove from refrigerator at least 30 minutes before serving.

Enjoy!!

“We don’t need a melting pot in this country, folks.  We need a salad bowl.  In a salad bowl, you put in the different things.  You want the vegetables – the lettuce, the cucumbers, the onions, the green peppers – to maintain their identity.  You appreciate differences.” – Jane Elliot

Baked Onion Rings

Onion rings are one of my favorite things to order since they are such little pieces of yummy deep-fried goodness. Although, deep-frying is delish, it’s not always the healthiest option. This recipe gives you the satisfaction of answering your onion ring craving with less calories.

With LOVE from Texas,
The Pint-Sized Mayo

Baked Onion Rings

2-4 Servings

Ingredients:

• 1.5 cups panko bread crumbs
• 1/2 cup plain dried bread crumbs
• 1 large egg
• 1/2 cup low-fat buttermilk
• 1/4 cup all-purpose flour
• 1/8 teaspoon cayenne
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 1 medium-size sweet onion, sliced and separated into rings (save small center rings for another recipe)
• 2 tablespoons olive oil

Directions:

Preheat oven to 450°F, and cover a large baking sheet with foil.

In a small food processor, place the panko and regular bread crumbs. Pulse until the bread crumbs combine and become fine. Transfer them to a medium bowl.

In another medium bowl, add the egg, buttermilk, flour, cayenne, salt, and pepper. Whisk to combine.

Working in batches, dip onion rings in the egg mixture (being sure that the excess drips off), and then dredge in the bread crumb mixture. Place the battered onion rings on a large plate. Repeat for the remaining onion rings.

Place the 2 tablespoons of oil on the prepared baking sheet, and place in the oven for 2 minutes. Remove the baking sheet from oven, and tilt it to make sure it is coated evenly with oil.

Place the battered onions on sheet  in a single later. Place the baking sheet back in the oven for 30 minutes, flipping the onions, halfway through.

Remove onions, sprinkle with a little more salt (if desired), and serve immediately with your choice of dipping sauce.

Enjoy!!

“Onion rings in the car cushions do not improve with time” – Erma Bombeck

Orzo with Sausage and Cannellini Beans

Orzo! Such a funny name, but such a yummy baby pasta. By now, you must know how I love mini things. Itty bitty pasta…it takes all of me not to squeal with joy! I served this as a side, but you can definitely make this a meal or appetizer.

With LOVE from Texas,
The Pint-Sized Mayo

Orzo with Sausage and Cannellini Beans

4 servings as a main dish/6-8 servings as an appetizer or side dish

Ingredients:

• 1.5 cups water
• 1.5 cups chicken broth
• salt
• 1/2 pound (8 ounces) orzo (I found whole wheat orzo to my happy delight!)
• 1 tablespoon olive oil
• 3/4 pound (about 3 links) italian turkey sausages, casing removed
• 2 cloves garlic, chopped roughly
• 1 teaspoon rubbed sage
• 1/4 teaspoon dried oregano leaves
• 1/2 cup white onion, chopped
• 1/4 cup roasted red bell pepper, julienned
• 1 roma tomato, diced
• 1/2 cup white wine
• 1 can (15.5 ounces) cannellini beans, rinsed and drained
• 1/4 cup parmesan, for serving

Directions:

Place a medium saucepan over high heat, and add the water and chicken broth. Once the liquid comes to a boil, salt the mixture and add the orzo. Cook until tender but still firm to the bite, stirring occasionally to keep from sticking, about 8 – 10 minutes.  Once cooked, drain pasta, and set aside.

Place a large pot over medium heat, and add the olive oil and turkey sausage. Brown the meat, and when there is no more pink, add the  garlic, sage, oregano, onion, roasted red bell pepper, and tomatoes.

Sauté the mixture until the garlic is fragrant and onions are translucent/softened, about 5-8 minutes.  Using the white wine, deglaze the pan and allow liquid to reduce by one-fourth. Add the drained beans, and continue cook 10 minutes.

In a large bowl, mix the cooked orzo and veggie-sausage mixture together. Toss until everything is well incorporated. Taste and add salt if needed.

Serve warm with a sprinkle of parmesan cheese, if you choose.

Enjoy!!

“I wouldn’t exactly call it ‘cooking’ but I can make noodles. That means I can boil water, put the pasta in and wait until it’s done.” – Devon Werkheiser

Two-Cheese Lemon Kale Chips

Who does love salty snacks? I find myself always looking for healthier alternatives. These kale chips give you the crunchy and salty satisfaction of potato chips in less calories!

With LOVE from Texas,
The Pint-Sized Mayo

Two-Cheese Lemon Kale Chips

2-4 Servings

Ingredients:

• 1 pound curly kale, leaves removed from tough stems and torn into large pieces, rinsed and fully dried
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 2 tablespoons Parmigiano-Reggiano, freshly grated
• 2 tablespoons asiago cheese, freshly grated
• lemon juice, freshly squeezed (about 1/4 of a lemon)

Directions:

Preheat oven to 300°F, and cover two baking sheets with foil. Set aside.

In a large bowl, toss kale leaves with olive oil until evenly coated. (I used my hands. :)) Lay the kale in a single layer on prepared baking sheets

Place in the oven, and bake for 25-30 minutes, until leaves are entirely crisp, but not browned.

Remove the sheets from the oven and sprinkle with salt, pepper, and cheeses. Finally gently squeeze the lemon over the kale (a little goes a long way). Taste test it, and adjust seasoning, if needed. Serve as a snack or a side.

Enjoy!!

Super Bowl fans spend more than 50 million dollars on food during the four days prior to the Super Bowl. – Super Bowl Trivia

Filipino Corned Beef Sliders

Growing up in a Filipino household, I was fed a lot of corned beef. I assume my parents fed me this because they had it a lot as children as well. Since the Philippines is a nation of islands, the grocers are filled with cans of perishable items. Corned beef is one of these things. We usually had this with steamed rice, but since I recently made some pandesal, I couldn’t help myself to serve these as sliders!

To most people, this is better known as corned beef hash. Unbeknownst to me! I have always known this to be “corned beef,” as dubbed by my loving dad!

With LOVE from Texas,
The Pint-Sized Mayo

Filipino Corned Beef Sliders

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 2 red potatoes, peeled and diced
• 2 garlic cloves, minced
• 1 cup white onions, diced
• 1 large roma tomato, diced
• salt and black pepper, freshly ground
• 1 teaspoon fish sauce (optional)
• 1 can (12 ounces) corned beef
• 1/4 cup water
• 12 pandesal rolls, sliced

Directions:

Heat a large skillet/pan over medium high heat with the olive oil. Add the diced potato and cook until slightly browned. Remove the potato and set aside in a bowl for later.

Add the garlic, onions and tomatoes to the now empty pan. Sauté it until they soften, about 5 minutes. Season with a little salt and pepper (and fish sauce if you are using it). Add the corned beef and water. Mix until all ingredients are incorporated well.

Return the potatoes back to the pan. Raise the heat to a simmer. Continue to cook until the potato is tender and liquid has reduced to about a few tablespoons.

Remove from heat and allow to cool for 2-3 minutes.

Fill each pandesal roll with heaping spoonfuls of the corned beef mixture, and serve in threes or as an appetizer for a crowd!

Enjoy!!

You know you are a Filipino when…you have a cartful of corned beef during a sale.