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

Thai Chicken Pizza

This past weekend my husband mentioned California Pizza Kitchen in one of our conversations. Of course that got my taste buds craving some yummy pizza. There is a Thai Chicken pizza and pasta that they offer there, and my mother and I love it! I couldn’t get the craving out of my head so I decided to make my own version at home.

With LOVE from Texas,
The Pint-Sized Mayo

Thai Chicken Pizza

Yields one 12-inch pizza

Ingredients for the pizza:

• 1 teaspoon Thai chili paste
• 1 tablespoon sesame oil
• 1/2 teaspoon red pepper chili flakes
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 1 chicken breast, boneless and skinless
• 1 prepared pizza crust dough
• 1/2 large carrot, shredded
• 1/2 red bell pepper, julienned
• 1/2 cup bean sprouts
• 2 green onions, sliced
• 1 cup mozzarella, shredded
• 1 ounce fresh mozzarella, torn apart, optional (I like to add two different types to vary the textures of the cheese.)
• 1/4 cup cilantro, torn, for serving

Ingredients for the sauce:

• 1 tablespoon olive oil
• 1.5 tablespoons sesame oil
• 1 tablespoon peanut butter, smooth
• 1/4 teaspoon soy sauce, low sodium
• 2 garlic cloves, minced
• 1 teaspoon Thai chili paste
• 1/2 teaspoon red pepper chili flakes
• 1 green onion, thinly sliced

Directions:

In a medium sealable container, add the Thai chili paste, sesame oil, red pepper chili flakes, garlic, salt, and pepper. Stir to combine, and add the chicken breast. Make sure you cover the entire piece with the marinade.

Seal the container and place it in the refrigerator for at least one hour.

Once the time has elapsed, preheat the oven to 450°F, and cover a pizza pan with parchment paper.

Place a medium skillet over medium-high heat, and add the marinated chicken breast. Grill the chicken for 6-8 minutes per side. Once cooked, remove from grill, and allow to rest for about 3-5 minutes. Once rested, dice the chicken breast, and set aside for pizza assembly.

Work on the pizza dough next. Flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough until it is about ½-inch thick. Holding the center in place, stretch the dough outward. Rotate the dough and stretch again. Repeat until the dough reaches a diameter of 12 inches. Place the dough on the pizza pan and use your palm to press down and flatten the thick edge of the dough.

Place the pizza pan in the oven for 5-7 minutes.

While the pizza dough is pre-cooking, work on the sauce. In a small bowl, add the olive oil, sesame oil, peanut butter, soy sauce, garlic, Thai chili paste, red pepper chili flakes, and green onions in a small bowl. Stir to make sure all of it is combined well.

Remove the pizza dough from the oven ,and spread the sauce over the pizza dough, leaving about 1/2 inch around the outside edge for the crust.

Top with diced chicken, carrots, julienned red bell peppers, bean sprouts, green onions, and cheese.

Return the pizza to the oven, and bake for 14-16 minutes more until cheese melts and crust is golden.

Remove from oven, and allow to rest for 2-4 minutes. Slice and serve warm with cilantro sprinkled on top.

Enjoy!!

“I just want to be in my sweats, walk my dog, watch TV and eat pizza.” – America Ferrera

Parmesan Almond Orzo

Who doesn’t like orzo? It’s too cute not to like! I threw this little side together from random ingredients I had in my fridge and pantry. The almonds give it such a great crunchy texture mixed with the creamy orzo.

With LOVE from Texas,
The Pint-Sized Mayo

Parmesan Almond Orzo

4 Servings

Ingredients:

• 1 tablespoon unsalted butter
• 1/2 cup yellow onion, diced
• 1 clove garlic, minced
• 3/4 cup orzo
• 1.5 cups chicken broth
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 4 tablespoons parmesan, grated
• 1/4 cup almonds, pulsed in a food processor for 5 seconds
• 2 green onions, sliced

Directions:

Place a medium saucepan, over medium heat. Add the butter, and once melted, add the onion and garlic. Sauté until they have softened.

Add the orzo, and cook for a minute longer. Gently pour in the chicken broth. Stir and add in the herbes de provence.

Bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Simmer for 20-25 minutes, or until all the broth is absorbed.

Finally, add the parmesan, almonds, and green onions. Stir to combine.

Serve warm.

Enjoy!!

“Speak to me of love, said St Francis to the almond tree, and the tree blossomed.” – Nicholas Kazantzakis

Sausage Egg Bake

Egg bakes are so easy! They are also something that you can personalize to the max. This one is filled with things that were found in my refrigerator and freezer. It’s always nice to make the most of what you already have! And thanks to our sister and brother-in-law we had some farm fresh eggs to use!

With LOVE from Texas,
The Pint-Sized Mayo

Sausage Egg Bake

6 Servings

Ingredients:

• 1/2 pound breakfast sausage, cooked and crumbled
• 1 roma tomato, diced
• 1 green onion, sliced
• 1/2 cup pepper jack cheese, shredded
• 5 egg whites
• 5 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• few dashes of hot sauce

Directions:

Preheat oven to 350°F, and spray a pie pan with nonstick cooking spray.

Place a small pan over medium heat. Cook and brown the breakfast sausage.  Place on a plate lined with paper towels to drain the oil.

Layer the sausage, tomatoes, green onions, and cheese in the pie pan.

In a small bowl, whisk together egg whites, eggs, salt pepper, and hot sauce. (The photos only reflect 3 egg whites and 3 eggs because I was not sure quite yet how many eggs I would be using. But rest assured 5 egg whites and 5 eggs is a great combo!) 

Pour the egg mixture on top of the layered ingredients in the pie plate.

Place it in the oven, and bake for 45-50 minutes until middle is set.

Remove from oven and allow to cool for a couple of minutes. Slice and serve!

Enjoy!!

“An egg today is better than a hen tomorrow.” – Benjamin Franklin

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

Cheese-Garlic Bread

Garlic bread = YUM. CHEESEY garlic bread = Double YUM. This is perfect to accompany any Italian dish you feel like whipping up.

With LOVE from Texas,
The Pint-Sized Mayo

Cheese-Garlic Bread

Yields about 3/4 cup

Ingredients:

• 3 tablespoons unsalted butter, softened
• 2 tablespoons olive oil mayonnaise
• 1 garlic clove, minced
• 1.25 cups italian cheese blend, shredded
• 1/4 cup gruyere cheese
• 1/4 cup parmesan cheese, grated
• 1 teaspoon italian seasoning
• 1/8 teaspoon crushed red chili flakes
• 1 stem green onions, sliced
• 1 french bread loaf
• salt and black pepper, freshly ground

Directions:

Preheat oven to 475°F, and cover a baking sheet with foil. In a small bowl, mix the butter, mayonnaise, and garlic together until well incorporated.

In a medium bowl, mix the cheeses, italian seasoning, red chili flakes, and green onions.

Cut bread loaf in half and spread half the cheese mixture on each of the cut sides of the bread halves. Place the halves on the prepared baking sheet. Lightly sprinkle the bread with salt and pepper.

Place the baking sheet in the oven, and bake until cheese is golden and bubbly, about 12-15 minutes.

Enjoy!!

“It makes me think of mushroom pasta with dripping garlic bread and butter, not margarine, no margarine on this record, it’s all butter.” – Tori Amos

Herbed Goat Cheese Stuffed Chicken

More stuffed chicken! This one is baked and has yummy goat cheese in it. Since goat cheese can be pretty overpowering to some, I added some cream cheese to the mix. This is definitely an easy way to get a pretty impressive dish onto the table for dinner.

With LOVE from Texas,
The Pint-Sized Mayo

Herbed Goat Cheese Stuffed Chicken

2 Servings

Ingredients:

• 1 ounce herbed goat cheese, crumbled
• 2 ounces cream cheese, softened
• 1 bacon slice, cooked and crumbled
• 1 green onion, sliced
• pinch of red chili flakes
• salt and black pepper, freshly ground
• 2 thin cut chicken breasts*
• 1 large egg
• 2 teaspoons water
• 3/4 cup breadcrumbs, italian seasoned
• toothpicks
• nonstick olive oil spray

*If your grocery does not sell thin cut chicken breasts, you can take one chicken breast, cut it in half horizontally, and pound it out to your desired thickness.

Directions:

Preheat oven to 350°F. Cover a baking sheet with foil, and spray with nonstick cooking spray.

In a small bowl, combine the goat cheese, cream cheese, bacon, green onion, red chili flakes, salt, and pepper. Mash together until everything is combined well.

In a another small bowl, whisk together the egg and water. Place the breadcrumbs on a plate.

Take each chicken breast and fill with half of the cheese mixture. Wrap chicken around to completely cover cheese filling, and then  use toothpicks to secure the bundle. Salt and pepper the outside of the chicken. Repeat with the second chicken breast.

Dip the stuffed chicken into the egg wash and then roll in the breadcrumbs to coat on all sides. Place onto the prepared baking sheet, and lightly spray with the nonstick olive oil spray. Repeat with the second stuffed chicken.

Place the baking sheet in the oven, and bake until golden brown, about 25 minutes.

Allow to cool for about 2-4 minutes. Remove the toothpicks and serve warm.

Enjoy!!

“I unfortunately still crave chicken McNuggets and bacon, which is the meat candy of the world.” – Katy Perry

Cashew Chicken

Once you have made Asian food once, you most likely have the pantry ingredients to do it again. By making things at home instead of ordering from take out, you can see exactly how much sodium goes into it. This is my little homemade version of my husband’s favorite, cashew chicken!

With LOVE from Texas,
The Pint-Sized Mayo

Cashew Chicken

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 bell pepper, juilienned
• 1 carrot, sliced into discs
• 1/2 cup white onion, diced
• 3/4 cup cashews
• 5 cloves garlic, minced
• 1.5 pounds boneless skinless chicken, cut into bite sized pieces
• salt and pepper
• 2 tablespoons corn starch
• 3/4 cup chicken broth
• 4 tablespoons hoisin sauce
• 2 tablespoons red wine vinegar
• steamed jasmine rice
• 4 green onions, sliced

Directions:

Heat large pan or wok over medium heat, and add the olive oil. Next, add the bell peppers, carrots, onions, and cashews. Sauté until everything begins to soften. At this point, add the garlic and cook until fragrant.

Season the chicken pieces with salt and pepper, and add them to skillet.

Cook until chicken is cooked through and there is no more pink. In measuring cup, add the corn starch and chicken broth. Whisk until mixed well, and pour the mixture to the chicken and vegetables.

Finally add hoisin sauce and vinegar. Bring the mixture to a simmer, and allow it to cook for 5 – 10 minutes, until sauce has thickened to your desired consistency.

Serve warm over steamed rice, and garnish with green onions.

Enjoy!!

“Let’s do this…I’m a cashew!” – Dane Cook in Retaliation

Chipotle Turkey Taco Salad

Taco salad. So easy to make in such a short amount of time. I tend to make mine heavy on the lettuce, light on the toppings, and hot spicy ground turkey. None-the-less, this is a great recipe to use for a group of 2 to a group of 10!

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Turkey Taco Salad

2-4 Servings

Ingredients:

• 1 pound ground turkey
• 1 recipe chipotle taco seasoning (can use 1 packet of taco seasoning instead, but add 1/2 tablespoon of chipotle chili powder)*
• 1/4 cup low sodium chicken broth
• 1/2 cup water
• 1 bag (8 ounces) shredded iceburg lettuce
• light sour cream, for serving (optional)
• shredded cheddar and monterey jack cheese, for serving (optional)
• guacamole, either store bought or homemade, for serving (optional)
• salsa, either store bought or homemade, for serving (optional)
• chopped tomatoes, for serving (optional)
• sliced green onions, for serving (optional)
• crushed up tortilla chips, for serving (optional)
• favorite salad dressing, for serving (optional)

Directions:

Heat a large skillet/pan over medium high heat. Add ground turkey, and cook until browned.

Stir in the seasoning, chicken broth, and water. Once the mixture comes to a boil, reduce to a simmer. Allow to cook uncovered for an additional 5 minutes.

Remove pan from heat and allow to cool for about 5 minutes. Then serve in bowls over lettuce, and let everyone dress their salad as they see fit.

Enjoy!!

“I don’t think America will have really made it until we have our own salad dressing.  Until then we’re stuck behind the French, Italians, Russians and Caesarians. ” – Pat McNelis

Puff Pastry Stuffed Chicken

Fancy stuffed chicken. This is the easiest thing to execute, but looks like you’ve been slaving away in the kitchen. It’s prefect for a dinner party, and you know how we love those in the south!

With LOVE from Texas,
The Pint-Sized Mayo

Puff Pastry Stuffed Chicken

2-4 Servings*

Ingredients:

• 1 (3 ounces) package cream cheese, softened
• 2 bacon slices, cooked and crumbled
• 1 green onion, sliced
• 1 garlic clove, minced
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• pinch of red chili flakes
• black pepper, freshly ground
• sea salt
• 2 chicken breasts, boneless, skinless, and excess fat trimmed
• 2 frozen puff pastry sheets, thawed
• 1 large egg, beaten

*This makes two huge stuffed chickens. I could not eat one by myself so the husband was nice enough to split one with me! 🙂

Directions:

Preheat oven to 400°F, and cover a baking sheet with foil and spray with nonstick olive oil spray.

In a small bowl, add the cream cheese, bacon, green onion, garlic, Herbes de Provence (or Italian seasoning), red chili flakes, and a good pinch of pepper. Mix it all up until well combined.

Make a fairly deep cut in the side of each chicken fillet, and fill with half of the cream cheese mixture.

Place the chicken on top of the puff pastry. Season the chicken with salt and pepper generously.

Brush the edges of the puff pastry with the beaten egg. Fold the puff pastry around the chicken while using the beaten egg like glue.

Once finished, flip the entire thing over and brush the top with more of the beaten egg.

Repeat with the remaining chicken breast and cream cheese mixture.

Put them on the prepared baking sheet and put them in the oven to cook for 30- 35 minutes. Remove from oven and allow to cool for 5 minutes before serving with a side.

Enjoy!!

“So laying eggs all your life and then getting plucked, stuffed and roasted is good enough for you, is it?” – Ginger, Chicken Run