Warm Olive Bruschetta
24 slices French bread, cut 1/4" thick
3 T. Olive Oil
1/2 C. chopped celery
1/2 C. chopped pitted ripe olives
1/2 C. chopped pimento-stuffed green olives
2 garlic cloves, pressed
1 T. Italian Dressing
3/4 C. chive and onion cream cheese spread
Cherry Tomatoes, cut into quarters
Preheat oven to 375F. Place bread slices on Large Round Stone. Lightly brush tops of bread slices with olive oil. Bake 10-12 minutes or until lightly browned and crisp. Remove bread from oven and set aside.
Chop celery and olives using Food Chopper; place in Small batter bowl. Press garlic into batter bowl. Add dressing and mix well.
Spread cream cheese evenly over toast slices. Top with olive mixture using small scoop. Return to oven and bake 6-8 minutes or until warm. Garnish with cherry tomatoes if desired.
Chicken Potstickers or Egg Rolls
Baked Potstickers with Sweet Asian Dipping Sauce
1 can (10 ounces) chunk white chicken, drained and flaked
1 can (8 ounces) water chestnuts, drained and finely chopped
½ cup thinly sliced green onions with tops
¼ cup grated carrot
1 teaspoon peeled and finely grated fresh gingerroot
1 egg white, lightly beaten
¼ cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
(for egg rolls instead of potstickers use the large squares)
Oil
Dipping Sauce
½ cup red jalapeno jelly
¼ cup rice vinegar
2 tablespoons soy sauce
1. Preheat oven to 425ยบ. For potstickers, in large bowl, combine chicken, water chestnuts, green onions. Carrot, gingerroot, soy sauce, egg white, mayonnaise and garlic pressed. Mix well.
2. To assemble potstickers, place 12 wonton wrappers onto smooth surface. Lightly brush edges of each wonton with water. Using Small Scoop, place a mounded teaspoon of filling into center of each wonton. For each potsticker, fold one point over filling and overlap with the opposite point. Repeat with remaining two points, folding envelope style. Place the potstickers on Large Round Stone; lightly spray with oil using Kitchen Spritzer. Repeat with remaining wontons. Bake 12-15 minutes or until edges of pot stickers are golden brown; remove from oven.
3. For dipping sauce, place jelly in small bowl. Microwave on HIGH 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended. Transfer potstickers to serving platter; serve with dipping sauce.
Yield: 24 pot stickers
For egg rolls instead of potstickers, I use the large square wontons and about a tablespoon of filling. Place on bottom of wrapper and make a log. Brush edges with water and fold in the 2 sides about ½ inch; roll up from bottom and seal to top edge. Place oil in frying pan to reach up side 1 inch and heat at medium high until shimmering. Carefully place egg rolls in pan, the amount depends on size of pan, don’t over crowd. Fry, turning occasionally until golden brown.
Nutrients per serving (2 potstickers and 1 tablespoon sauce) Calories 140. Total Fat 4 g. Saturated Fat .5 g. Cholesterol 10 mg. Carbohydrate 19 g. Protein 5 g. Sodium 360 mg.(with reduced sodium soy sauce) Fiber 1 g.
My Next Yummy Recipe
My Next Yummy Recipe will appear here!
Coming Soon
Enjoy!
My Next Yummy Recipe
My Next Yummy Recipe will appear here!
Coming Soon
Enjoy!
My Next Yummy Recipe
My Next Yummy Recipe will appear here!
Coming Soon
Enjoy!
My Next Yummy Recipe
My Next Yummy Recipe will appear here!
Coming Soon
Enjoy!
My Next Yummy Recipe
My Next Yummy Recipe will appear here!
Coming Soon
Enjoy!
My Next Yummy Recipe
My Next Yummy Recipe will appear here!
Coming Soon
Enjoy!
My Next Yummy Recipe
My Next Yummy Recipe will appear here!
Coming Soon
Enjoy!
No comments:
Post a Comment