My Boyfriend Dated A Chef

Boneless buffalo fingers without the mess. Quick and easy to make, this chicken dip is great paired with nacho chips, celery or crackers. Fair warning: this is addictive.

Makes 4 Cups Dip. Recipe adapted from FRANK’S® REDHOT®.

INGREDIENTS:
8 oz. pkg. fat free cream cheese, softened
1/2 cup light blue cheese or light ranch salad dressing
1/2 cup any flavor FRANK’S® REDHOT® Sauce
1/2 cup shredded mozzarella cheese
1 lb. cooked, shredded chicken

PREPARATION:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

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PRESENTATION SUGGESTIONS:
Presentation is everything, right? Here are some great servers for showing off your dip:

B. Smith 3 + 4 Bowl Servers from Bed, Bath & Beyond

Whirl Serving Dish from Kim Westad Ceramist

Food Network 6-piece bowl set from Kohl’s

Electric Chip N Dip from The Home Marketplace

FRANK’S® REDHOT® commercial, just ’cause I think it’s funny:

Garlicky, cheesy, doughy dunking finger food…sign me up! Stuff these fun little dough balls with all your favorite pizza toppings. Great for parties, as an appetizer, for little fingers or pair with a salad and call it dinner.

Makes 24 Pizza Rolls. Recipe adapted from Our Best Bites.

INGREDIENTS:
1 roll refrigerated pizza dough
2 Tbs. grated Parmesan cheese
1 Tbs. olive oil
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
1 cup marinara/pizza sauce

PREPARATION:
Preheat the oven to heat specified on pizza dough package.

Unroll your pizza dough onto a lightly floured surface.  Pat or roll the dough so it’s about 8” x 12”.  Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. About 1 tablespoon of toppings. You will need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.  Pinch to make sure each ball is sealed shut and place them seam side down in a lightly sprayed pie pan.

Brush the tops of the dough balls with olive oil. Sprinkle garlic powder, Italian seasoning and Parmesan cheese on top.

Cook pizza rolls in the oven for about 15-20 minutes or until golden brown on top.

Serve warm with warmed marinara sauce on the side for dipping.

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OMG. These are so good! Big fan. If you like Mexican food, run to the grocery store immediately and purchase the ingredients for these babies. You will not be disappointed.

Makes 12 taquitos & 1 1/2 cups dressing. Recipe adapted from Our Best Bites.

INGREDIENTS:
Cilantro-Lime Dressing
1 pkg.(1oz) Hidden Valley Ranch Dressing Mix
1 cup light mayonnaise
1/2 cup milk
1 lime, juiced
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup green salsa
hot sauce

Chicken Taquitos
1/3 cup fat free cream cheese
1/4 cup green salsa
1 Tbs. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. pressed garlic
3 Tbs. chopped cilantro
2 Tbs. sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
12 small flour tortillas
cooking spray

PREPARATION:
Prepare cilantro-lime dressing by mixing together ranch dressing mix, mayonnaise, milk, lime juice, garlic, cilantro and green salsa in a blender. Sample and add hot sauce to taste. Place in the refrigerator and allow to thicken for 30-60 minutes.

Heat oven to 425°F. Line a baking sheet with foil and lightly coat with cooking spray.

Heat the cream cheese in the microwave for about 20-30 seconds until soft.  Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir.  Add cilantro, green onions, shredded cooked chicken, cheese and combine well.

Working with a few tortillas at a time, heat them in the microwave until they are soft enough to roll without cracking, about 20-30 seconds.

Place 2 tablespoons of chicken mixture on the tortilla, keeping it about 1/2 inch from the edges. Roll tightly and place seam side down on the baking sheet making sure that the taquitos do not touch each other.

Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to brown.

Serve warm with cilantro-lime dressing.

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An exciting blend of chicken, shrimp, shredded vegetables and spices, sealed in wrapper and baked to perfection. Baking the spring rolls makes for an easier and healthier option to enjoy the oriental flavors without the guilt of grease.

Makes 16. Recipe adapted from Food Network.

INGREDIENTS:
1 small boneless skinless chicken breast, cooked and chopped
1 cup cooked shrimp, peeled
2 cups shredded cabbage
1 carrot, peeled and shredded
3 cloves garlic, finely minced
2 tsp. fresh grated ginger
1 Tbs. oyster sauce
1 tsp. fish sauce
1 cup bean sprouts
2 Tbs. chopped cilantro
2 hard-boiled eggs, chopped
1 package spring roll or egg roll wrappers
Cooking spray

Cornstarch Slurry
1 Tbs. cornstarch (or flour)
1/2 cup of cool water

PREPARATION:
Mince chicken breast and shrimp in a food processor until finely chopped.  Set aside.

Heat 2 teaspoons vegetable oil over medium-high heat.  Cook garlic and ginger until fragrant, about 30 seconds.  Add the shredded cabbage and carrot and sauté for 2 minutes.  Add the chicken and shrimp, oyster sauce, fish sauce and bean sprouts.  Stir until well combined.  Remove from the heat and add chopped cilantro and hard-boiled egg.

Preheat oven to 400° F.  Prepare the cornstarch slurry by mixing together corn starch and water in a small bowl. Keep close, we are ready to wrap the egg rolls.

Lay an egg roll wrapper on a flat surface at an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with the cornstarch slurry. Continue rolling up to form a tight cylinder. Transfer to a baking sheet lined with a silicone mat or parchment paper.  Repeat with the remaining wrappers and filling.

Spray the rolls lightly with cooking spray.  Bake until golden brown and slightly bubbly, about 15-20 minutes.

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Shaped like tiny baskets, Shiu Mai dumplings are irresistible. According to legend, Shiu Mai are also called “Cook and Sell Dumplings” because none are ever left unsold. Shiu Mai dumplings can be made ahead of time and frozen.

Makes 5 dozen. Recipe adapted from Fine Cooking.

INGREDIENTS:
1 lb. ground pork
1 cup thinly sliced napa cabbage, plus extra leaves for lining the steamer
1/2 cup chopped scallions (both white and green parts)
1/4 cup chopped fresh cilantro
1 1/2 Tbs. soy sauce
1 Tbs. finely chopped garlic
1 Tbs. rice vinegar
1 Tbs. cornstarch; more for dusting
2 tsp. finely chopped fresh ginger
1 1/2 tsp. Asian sesame oil
1 tsp. granulated sugar
1/2 tsp. freshly ground black pepper
1 large egg white
55 to 60 wonton wrappers
Soy Dipping Sauce, for serving

Cornstarch Slurry
1 Tbs. cornstarch (or flour)
1/2 cup of cool water

Soy Dipping Sauce
1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup sliced scallions
1 Tbs. Asian sesame oil
1 tsp. finely chopped fresh ginger

PREPARATION:
In a large bowl, stir together the pork, sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, cornstarch, ginger, sesame oil, sugar, pepper, and egg white.

Make the cornstarch slurry by mixing together corn starch and water in a small bowl. Keep close, we are ready to wrap the Shiu Mai.

To assemble the Shiu Mai, sprinkle a rimmed baking sheet liberally with cornstarch. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.

Working with one wrapper at a time, and keeping the remaining wrappers covered with plastic wrap so they don’t dry out, place a teaspoon of the pork filling in the center of the wrapper. Using a pastry brush or your fingers, dab a bit of the cornstarch slurry around the edge of the wrapper to moisten. Crimp the wrapper up and around the filling, squeezing slightly with your fingers to bring the wrapper together like a beggar’s pouch.

Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).

To steam the Shiu Mai, set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes.

While the Shui Mai are steaming, prepare the soy dipping sauce, combine the soy sauce, vinegar, scallions, sesame oil and ginger in a small bowl. Use within a day of making.

Make Ahead Tips
Freeze the uncooked shiu mai on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. Store in the freezer, where they’ll keep for about a month. Do not thaw the shiu mai before steaming; cooking time will be 10 to 12 minutes.

Variations
Shrimp & Scallop Shiu Mai: Instead of the ground pork, you can use 1/2 lb. peeled and deveined shrimp and 1/2 lb. dry-packed, fresh sea scallops (with the tough muscle removed). Pulse the shrimp and scallops in a food processor until almost smooth, about 12 pulses. Use this mixture instead of the ground pork in the shiu mai recipe.

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A good taco dip is an absolute necessary addition to a recipe collection. They are easy, delicious, quick to prepare and this particular one is virtually fat-free! Serve with tortilla chips or your favorite dippers.

Makes 10 Servings. Recipe from Taste of Home.

INGREDIENTS:
1 lb. lean ground turkey
1 envelope reduced-sodium taco seasoning
1 cup water
1 package (8 ounces) fat-free cream cheese, softened
1 cup (8 ounces) fat-free sour cream
3/4 cup picante sauce
1/2 cup shredded lettuce
1 cup chopped fresh tomato
1 cup (4 ounces) shredded  at-free cheddar cheese
Tortilla chips

PREPARATION:
In a skillet, cook turkey over medium heat until no longer pink; drain. Add taco seasoning and water; cover and simmer for 10 minutes.

Spoon turkey onto a 12-in. serving plate or pizza pan.

In a bowl, beat the cream cheese until smooth. Add sour cream; spread over the meat mixture. Spread with picante sauce. Top with lettuce, tomato and cheese.

Serve with tortilla chips.

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Perfect for feeding a crowd or a casual dinner, this roll baked sandwich can be made with a variety of meats and vegetables. Here’s a basic version to get you started. Hint: the more vegies you use, the more liquid they will release, which could lead to a soggy stromboli.

Serves 4. Recipe from Real Simple.

INGREDIENTS:
1 Wildtree So Quick & Easy Pizza Dough or a 1 lb. package of refrigerated pizza dough
2 tsp. olive oil
1 14.5-oz can diced tomatoes, undrained
1/2 tsp. dried oregano
kosher salt
8 oz. fresh mozzarella, sliced, or 4 oz. shredded provolone
2 cups fresh spinach

PREPARATION:
Preheat oven to 450°F.

Remove the dough from the refrigerator and place in a medium bowl. Coat with the oil, cover with plastic wrap, and let rest at room temperature for 15 minutes.

Meanwhile, in a small saucepan, over medium heat, combine the tomatoes and their juices, the oregano, and 1/4 tsp. salt. Bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon until the sauce thickens, 10 to 15 minutes.

Shape the dough into one 12- to 14-inch round and place on a baking sheet. Cover with the sauce and top with the cheese and sprinkle the spinach over the top. Roll the pie into the shape of a log, turning the log so the seam is facing the pan and not visible. Bake until golden brown and crisp, 20 to 25 minutes.

Transfer to a cutting board. Slice into rounds and divide among individual plates.

I love the Olive Gardens’ stuffed mushroom appetizer. It really is the one and only reason I like to go there and now I can make them from home! This recipe for stuffed mushrooms is just as good, if not better than OG’s. There really is nothing more fantastic than being able to make your favorite restaurant recipes. I’m a happy girl.

Makes 16-20 small mushrooms. Recipe from Recipe Zaar.

INGREDIENTS:

fresh mushrooms
1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)
1 green onion, finely minced
1 egg (beaten)
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian style breadcrumbs
1 tsp oregano leaves
1 Tbsp melted butter, cooled
2 Tbsps finely grated parmesan cheese
1 Tbsp finely grated romano cheese
2 Tbsps finely grated mozzarella cheese (for stuffing)
1/4 cup finely grated mozzarella cheese (for garnish)
1/4 cup melted butter

DIRECTIONS:
Preheat the oven to 350°F.

Lightly oil a small baking dish.

Gently wash and stem mushrooms; pat dry.

Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well. Add Italian bread crumbs, egg, clam juice, mixing well. Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.

Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8-10 large or 18-20 small mushrooms depending on the size of mushrooms).

Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.

Cover and place in oven for about 35- 40 minutes.

Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly. Serve hot.

“I, MAKE EGG ROLLS.” There is  some deep satisfaction about making your own Chinese food. For me, it has to be, that when I order take out, I really have no idea what I’m eating especially when it comes to egg rolls. They could put anything in there, fry it up and call it food. Now, I’m not saying that I won’t gladly eat and enjoy, I just wonder sometimes…is that chicken, vege, beef, all of the above or none of the above? If it’s none of the above, please don’t tell me.

Makes 20 egg rolls. Recipe adapted from Steamy Kitchen. I really don’t need to make 50 egg rolls for dinner, ever.

INGREDIENTS:
Filling
3/4 pound ground pork
1/2 tablespoon soy sauce
1/2 teaspoon cornstarch
1/8 teaspoon sugar

1/4 teaspoon sesame oil
1/4 head of small cabbage (about 10 ounces)
2 carrots
4-6 fresh mushrooms (shitake, portobello or even plain and simple mushrooms will do)

1/2 tablespoon high-heat cooking oil
2 cloves garlic, finely minced
1/2 teaspoon fresh grated ginger
1/2 tablespoon rice wine vinegar
1 tablespoons soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
Freshly ground black pepper

20 egg roll wrappers, at room temperature, covered with a damp towel (egg roll wrappers can be found in most grocery stores in the fresh vege section and surprisingly Walmart has them too)

Cornstarch Slurry
1 tablespoon cornstarch (or flour) mixed
1/4 cup of cool water

Oil, for frying

DIRECTIONS:
Marinate the ground pork with the soy sauce, cornstarch, sugar and sesame oil for at least 10 minutes at room temperature.

In the meantime, shred the cabbage and carrots with a cheese grater and slice the mushrooms into thin strips.

Heat cooking oil in a large frying pan over high heat. When hot, add the garlic and ginger and fry until fragrant, 15-30 seconds. Add the pork and stir fry until no longer pink. Add the cabbage, carrots and the mushrooms and stir fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil, salt and black pepper. Continue to stir fry for another minute.

Remove the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.

Discard all of the accumulated juices. Use paper towels to blot the filling to get rid of the extra oil or juice.

Make the cornstarch slurry by mixing together corn starch and water in a small bowl. Keep close, we are ready to wrap the egg rolls.

Apologies for the pictures in the wrapping process, hands covered in egg roll + trying not to get camera too dirty = blurry crappy pictures but, I think you get the idea.

Place only 1 tablespoon of filling on the corner of your egg roll wrapper.

Roll up the corner until you reach the middle of the wrapper.

Tightly fold the sides towards the middle. Brush a little of the cornstarch slurry on the flap a the end and continue to roll.  Press to make sure that cornstarch slurry holds.

Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying.

Refrigerate up to 4 hours until ready to fry or freeze.

To fry the egg rolls, fill a pot with 2 inches of cooking oil. Heat the oil to 350°F. I just set it to medium-high heat level and watched it. Once it started to “spit”, I turned it down a bit so it wouldn’t make a mess. Probably not the best way but it gets the job done. Gently slide in or lower the egg rolls, frying 4-6 at a time, turning occassionaly until golden brown about 1 1/2 minutes. Place on wire rack to drain and cool.

If you freeze your egg rolls,  do not defrost them before you cook them – just add them to the oil frozen. Tack on an additional 1 1/2 minutes to the frying time.

Serve with soy sauce or my favorite, Trader Joe’s Sweet Chili Sauce. Yum.

Absolutely amazing salad. So many delicious flavors and so simple to make. I even put the leftovers in a warmed tortilla for lunch the next day! I wish there was more. This will definitely be made over and over again.

Serves 4.

INGREDIENTS:
3/4 lb green beans
1 red onion, chopped
3 tbsp. chopped fresh cilantro
4-6 small radishes, thinly sliced
2 3/4 oz feta cheese (drained weight), crumbled
1 tsp. oregano
1 tbsp. red wine vinegar
1/3 cup extra-virgin olive oil
3 ripe tomatoes, cut into wedges

DIRECTIONS:
Steam green beans for about 5 minutes, or until tender. Drain.

In a large bowl add, steamed beans,  onion, cilantro, radishes, feta cheese, and oregano.

Mix the vinegar and olive oil together in a small bowl and pour over the salad. Toss gently to mix well.

Serve on a plate, with tomato wedges. Can be served warm or chilled.