Super bowl appetizers

Pot Stickers with a Red Chili Pineapple Dipping Sauce
3 tablespoons extra-virgin olive oil
3 cups fresh spinach chopped fine
½ cup onion chopped fine
¼ teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
2 garlic cloves minced
1 tablespoon ginger paste
3 tablespoons A.1. Original Steak sauce
12 ounces all natural wonton wraps
¼ cup low sodium soya sauce
1 small red chili pepper deseeded finely chopped
½ cup pineapple cubed
1/3 cup water
2 tablespoons cilantro chopped
2 green onions chopped fine
In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside
To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A-1 steak sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal all the way around repeat until you run out of wonton wrappers and filing.
In two separate large nonstick frying pan heat up remaining 2 tablespoons oil add wonton to pan fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water to each pan cover with lids lower heat to simmer and let wontons steam for 5 to 7 minutes. If your pans are not large enough you will need to cook pot stickers in multiple batches.
While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. steak sauce, pineapple brown sugar, water, cilantro and green onions pulse until well combine into a sauce.
Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.

Kickin Southwestern Wings with Chile Lime Dipping Sauce
20 wings
1 cup flour
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon salt
½ teaspoon pepper
4 cup canola oil
1 cup medium enchilada sauce
4 tablespoons butter
2/3 cup mayonnaise
¼ cup buttermilk
1 tablespoon red onion chopped fine
1 lime zest
1 tablespoon lime juice
1 tablespoon mild green chiles diced & drained
1 tablespoon cilantro chopped fine
Preheat oil in a deep fryer to 375 degrees.
In a small mixing bowl add mayonnaise, buttermilk, red onions, lime zest, lime juice, diced chiles and cilantro with a whisk until well incorporated and refrigerated until serving.
In a large zip lock bag add flour, chili powder, paprika, cumin, salt & Pepper. Add wings to flour mixture close zip lock bag and shake until wings are well coated. Remove wings and shake to remove excess flour mixture. Add wings to fryer but do not crowd the fryer, you may need to do this in a couple batches. Cook wings 14 minutes shake excess oil.
While wings are cooking on stove top in a small sauce pan add enchilada sauce and butter and heat through until butter is melted.
In a large stainless still bowl add hot enchilada sauce and wings and toss until wings are well coated with enchilada sauce. Serve immediately with dipping sauce.

Smoky BBQ Hot Buffalo Spare Ribs with Blue Cheese Dipping Sauce
3 ½ pounds St-Louis Style pork spare ribs
2 onions
2 carrots
2 cups Gnarly Head Authentic White wine
Rub-
1/3 cup brown sugar
1 tablespoon iodized sea salt
1 tablespoon ground black pepper
1 tablespoon Southwestern chipotle seasoning blend salt-free
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon celery seed
Sauce-
1/3 cup butter
1/3 cup hot sauce
1 tablespoon brown sugar
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
Dipping sauce-
2 ounces blue cheese crumbles
1 cup sour cream
1 tablespoon milk
1 tablespoon chives chopped fine
2 celery stalks
Preheat oven 300 degrees.
Chop onions and carrots in large pieces and place in a non-stick deed pan approximately 14x10x2 pour the 2 cups of wine in the pan and set aside.
In a small food processer place all of the rub ingredients grind until all ingredients are well combine. Cut rib rack in half too fit in the pan. Rub both sides of ribs with equal amount of rub. Place ribs on top of the vegetable and cover pan tightly with aluminum foil. Bake 1 hour 40 minutes. Remove ribs out of the pan and place on a platter top the ribs loosely with aluminum foil and let rest for 15 minutes.
While ribs are resting add to a small sauce pan on medium heat the glaze ingredients cook 3 minutes while whisking a few times. Remove from heat.
Turn oven to broil. Discard the wine and vegetable from rib pan. Brush the ribs on both sides with glaze. Place ribs on top rack of oven and broil 5 minutes turn ribs and broil an additional 5 minutes on the other side. Remove ribs from oven and let rest for 5 minutes.
While ribs are resting mix in a bowl the dipping sauce ingredients excluding the celery.
Cut ribs in individual pieces serve with dipping sauce and celery pieces

My entry for Saucy Mama’s 2017 recipe contest and a Saucy Mama’s Products Giveaway!!!

If you haven’t tried Saucy Mama’s sauces and marinades this is your chance I am hosting a Saucy Mama’s giveaway!!! If you like my recipe below leave a comment with your name and contact info I will put your name in the hat for the drawing! Good luck everyone…

BACON INFUSED POTATOES & PRAWNS OVER TARRAGON LEMON MUSTARD WINE SAUCE

1 teaspoon extra virgin olive oil
3 slices thick cut hardwood smoke bacon diced small
2 little purple potatoes cut in half
2 little Yukon gold potatoes cut in half
2 little red potatoes cut in half
6 large prawns peeled and deveined
1 tablespoon Italian parsley chopped fine
Sauce-
1/3 cup Saucy Mama Tarragon Lemon Mustard
13 cup heavy whipping cream
¼ cup dry white wine
Pinch salt
In a skillet on stove top on medium high heat add oil and diced bacon cook until bits of bacon are crispy remove and place on paper towel. To the bacon grease add potatoes cook 6 minutes on each sides add prawns to the potatoes and cook until they turn pink on both side turning them ones.
On medium heat in a small sauce pan add sauce ingredient and whisk just until it is heated through.
In two shallow bowls pour equal amount of sauce top the sauce in each bowls with 3 prawns and a potato of each kind sprinkle with half the bacon bits and parsley in each bowls.

To view Saucy Mama’s product click on the link below
http://barhyte.com/brands/Saucy-Mama.html

CFE Blogger Recipe Challenge


Salted Cod Stuffed Mushrooms
1 tablespoon butter
¼ cup red bell pepper chopped fine
12 button mushrooms stem removed
Filing-
5 ounces Cristobal salted cod prepared
2 ounces onion and chives cream cheese softened
1 tablespoons parmesan cheese
1/2 teaspoon lemon zest
1 garlic clove minced
1 tablespoon Italian parsley chopped fine
2 tablespoons Italian bread crumbs
1 tablespoon melted butter
Preheat oven to 400 degrees. Line a pan with foil and spray with cooking spray set aside.
On Stove top in a non-stick pan on medium heat sauté bell pepper in 1 tablespoon butter for 3 to 4 minutes just until the pepper has softened.
Finely chopped prepared salted cod dab with paper towel to remove any excess water add fish to a mixing bowl with the remaining filing ingredients mix until well incorporated. Using a small cookie scoop or a teaspoon fill each mushroom bottoms with equal amount of filling place stuffed mushrooms on pan and bake 15 minutes.

Information about their fabulous products can be found at the links below:

Facebook: https://www.facebook.com/BacalaoCFE/
Twitter: https://twitter.com/bacalaoCFE
Pinterest: https://www.pinterest.com/bacalaocfe/
Instagram: https://www.instagram.com/bacalao_cfe/

Also you may find their fabulous products at these retail grocery stores: Costco, Jetro, Publix, Save A Lot.

CFE Blogger Recipe Challenge

Salted Cod Lasagna Roll-Ups with Lemony Roasted Pepper Sauce


12 lasagna noodles
Filing-
1 tablespoon olive oil
½ cup onion chopped fine
2 garlic cloves minced
1 tablespoon butter
1 pound Cristobal Salted Cod prepared and chopped fine
10 ounces frozen chopped spinach thawed and drained
Zest of one lemon
½ teaspoon ground black pepper
7 ounces ricotta cheese
1 egg
Sauce-
3 tablespoon butter
3 tablespoon flour
2 ½ cups milk
2 tablespoons lemon juice
3 ounces cream cheese softened
½ cup roasted peppers pure
Pinch salt & pepper
Topping-
1/3 cup grated parmesan cheese
1/3 cup Italian parley chopped fine

Preheat oven at 350 degrees. Spray 9 x 13 baking dish with non- stick cooking spray and set aside. Boil the noodles according to package and drain.
In a non-stick pan add oil and onions sauté on medium heat 4 minutes add garlic and sauté an additional 2 minutes. Remove onions and garlic and place in a large bowl. To the same pan add butter and chopped up cod sauté 3 minutes remove from heat and let it cool for 5 minutes. Add cod to mixing bowl as well as the spinach, lemon zest, pepper, ricotta and 1 egg mix the filing until all of the ingredients are well incorporated.
In a medium sauce pan add butter and flour on medium heat whisk for 2 minutes to cook off the flour and form a roux do not brown, add milk whisk until it starts to thicken add lemon juice and cream cheese and whisk until cream cheese has melted, last to the sauce add the roasted pepper pure, pinch salt & pepper mix to just incorporate the pure into the sauce.

To assemble the roll ups place flat on a clean cutting board a lasagna noodle, spread evenly on the noodle a 1/3 cup salted cod filling starting at one end gently roll the noodle to form a firm roll do the same for the remaining noodles.
In the baking dish pour 1/2 of the sauce and place the rolls seems side down in the casserole pour remaining sauce evenly over the lasagna rolls sprinkle with parmesan cheese. Cover the dish with foil bake 15 minutes remove foil and bake an additional 15 minutes. Before serving top with fresh chopped parsley.

Information about their fabulous products can be found at the links below:

Facebook: https://www.facebook.com/BacalaoCFE/
Twitter: https://twitter.com/bacalaoCFE
Pinterest: https://www.pinterest.com/bacalaocfe/
Instagram: https://www.instagram.com/bacalao_cfe/

Also you may find their fabulous products at these retail grocery stores: Costco, Jetro, Publix, Save A Lot.

Italian Orzo Salad

Serves 6 to 8

Italian Orzo Salad

1 cup Orzo
½ cup cucumber diced small
½ cup celery diced small
½ cup artichoke hearts in water diced small
¼ cup green onion diced small
¼ cup pimento diced small
1/3 cup pitted Kalamata olives diced small
¼ cup Italian parsley chopped fine
1 teaspoon of a lemon zest
½ teaspoon salt
½ teaspoon black pepper
1/3 cup Italian dressing
Cook Orzo according to package drain and rinse well with cold water. Toss orzo with remaining ingredients until well incorporated may serve immediately or refrigerate until serving

Rustic Southwestern Sheppard Pie

Rustic Southwestern Sheppard Pie1
1 ½ pounds potatoes Yukon gold skin on
1 tablespoon olive oil extra virgin
1/2 cup onions chopped
1 pound ground beef 93/7
8 oz. can Spanish style tomato sauce
½ cup canned black beans rinsed and drained
½ cup can corn drained
4 tablespoons canned chopped green chiles
½ cup cilantro chopped
4 oz. Colby jack cheese shredded
1 cup French fried onions
½ cup sour cream
Preheat oven 375 degrees. Coat a baking casserole with non-stick cooking spray set aside.
Boil the potatoes in salted water until fork tender drain well add 2 tablespoons of the green chiles and ½ cup sour cream. With a potatoes smasher roughly mash the potatoes they will be a little bit chunky. Set aside.
In a non-stick sauté pan add oil and onions sauté until the onions are tender. Add ground beef and cook until no longer pink while breaking the meat apart with a spatula. Add to the beef, tomato sauce, black beans; corn the remaining chilies and ¼ cup cilantro. Mix well.
Pour meat mixture at the bottom of the casserole dish top with potatoes and sprinkle with the cheese. Bake 15 minutes.
Remove Sheppard pie from oven top with French fried onions return to oven and bake an additional 5 minutes until onions are crispy and a golden brown.
Top Sheppard pie with the remaining cilantro.

Josee’s Fish & Chips with Remoulade

fish-chips-with-remoulade-2-2
Fish & Chips with Remoulade
2 russet potatoes
Salt for seasoning of the fries
1 tablespoon fresh chives
3 (6. oz) pieces cod
2 eggs
½ teaspoon old bay seasoning
½ teaspoon sea salt
Zest of a lime
½ cup original Ritz crackers
½ cup- instant potato flakes
1/2 cup plain bread crumbs
½ cup mayonnaise
3 tablespoons lime yogurt
2 tablespoons dill relish
2 teaspoons creamy horseradish
1 teaspoon Worcestershire sauce
2 tablespoons Italian flat parsley chopped fine
Pinch salt & pepper
Preheat some oil in a deep pan on stove top about 1 ½ inch high to 375 degrees.
Drop the temperature of the deep fryer to 325 degrees.
Peel potatoes and cut into fries.

In a shallow dish whisk eggs, old bay, sea salt and lime zest add pieces of fish let soak in egg mixture turn once to coat both sides. Crush the crackers into a separate shallow dish add potato flakes and bread crumbs mix the breading together. Set aside
Add potatoes to deep fryer and fry about 4 minutes remove fries place on paper towel to drain excess fat turn up the deep fryer to 375 degrees and return fries to deep fryer and fry until golden brown.
While the potatoes are on their second fry take fish out of the egg wash mixture add fish to the breeding and coat fish on both side add to the frying oil let fry until a golden edge appear on the outside of the fish pieces turn pieces of fish and fry until golden brown on the second side.
While the fish and potatoes are finishing frying to a mixing bowl add the last 8 ingredients mix well.
Remove fries and fish out of the oil and let drain on paper towel take fries add to a mixing bowl season with salt toss well.
Plate same amount of fries in Individual small upright dishes top fries with chopped chives add to serving plates. Place a piece of fish on each dish and scoop equal amount of remoulade in individual small dishes add to each plate.