Lorri's Pork Dumplings

1 lb ground pork
a few finely chopped spring onion
1 small finely chopped shallot
1-2 cloves of garlic (she used it from about 1 1/2 tsp from a jar)
2 inches ginger root, finely chopped
2 tbsp soy sauce
1 1/2 tsp corn starch
salt and pepper
1 package wonton/potsticker wrappers, square or round

Mix it all together and put in potsticker wrappers. Fold the wrappers and seal the edges tightly (you can use water but be careful b/c they are going into hot oil.) Deep fry. Serve as an appetizer or with rice. Delicious with soy sauce or Mae Plow's Sweet Chili Sauce.

*Okay really, I usually put a layer of oil in the pan and flip them. Sometimes I employ the two pan method: I let the potstickers fry in one pan and then I move them to a second hot pan where some of the oil can drain off. When she taught me, she just let the pork cook during the frying process. This can be tricky if your oil is too hot. Ocassionally I cook the pork mixture before I fill the potsticker wrappers.

Christina's Roasted Mushrooms Stuffed With Feta, Spinach and Bacon

from Smitten Kitchen

8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed

Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).

Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.

Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

Christina's Pork and Pear Stir Fry

1-1/2 cups fresh or 1 6-ounce package frozen pea pods (I used 1 1/2 cups fresh green beans)
1 pound pork tenderloin
1/2 cup plum preserves
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
2 teaspoons grated fresh ginger
1 tablespoon cooking oil
1 medium yellow or red sweet pepper, cut into thin strips
1 medium pear, cored and sliced
1/3 cup sliced water chestnuts
1 to 2 tablespoons sliced almonds, toasted (optional)
Hot cooked rice

1. Thaw pea pods, if frozen. Cut pork into thin bite-size strips. Set aside.

2. For sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch, and ground red pepper. Set aside.

3. In a wok or large skillet stir-fry ginger in hot oil for 15 seconds over medium-high heat. (Add more oil, if necessary, during cooking.) Add sweet pepper and pear; stir-fry for 1-1/2 minutes more. Remove vegetables from wok. Add pork to wok; stir-fry for 2 to 3 minutes or until done. Push pork from center of wok. Stir sauce; add to wok. Cook and stir until bubbly. Add water chestnuts. Return vegetables to wok; stir to coat. Cook and stir about 2 minutes more. Top with pea pods; cover and heat through. Sprinkle with almonds, if desired. Serve with hot cooked rice.

Christina's Pork Tenderloin with Prosciutto, Sage and Asiago Cheese

from foodnetwork. com

2 pounds pork tenderloin, pounded to 1/4 inch thickness
1 1/2 cups all-purpose flour, plus 2 tablespoons
8 tablespoons butter
2 cups grated Asiago cheese
16 slices prosciutto, thinly sliced
2 cups chicken broth
4 tablespoons chopped fresh sage leaves, plus 16 whole leaves
2 cups vegetable oil

Preheat oven to 375 degrees F.

Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling.

In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins.

In heavy saucepan, heat oil and deep-fry sage leaves for garnish.

Christina's Pumpkin Apple Soup

from What I Made for Dinner

3-4 slices bacon
About 1 dozen fresh sage leaves
2 shallots, minced
1 honeycrisp apple, peeled, grated
1 can pumpkin puree
1 cup chicken stock
1 cup buttermilk
salt & pepper

Fry bacon in large cast iron pot. Set aside and drain most of fat. Crisp sage leaves in remaining bacon fat. Add shallots and apple and cook until soft. Add pumpkin puree, chicken stock, and buttermilk. Simmer for about 20 minutes. Meanwhile, finely chop bacon to garnish soup.

Christina's Apple Cheese Quiche

from cooks.com

1 9 inch pie shell, baked
½ c brown sugar, packed
1 c heavy cream
8 oz Monterey Jack, grated
3 large cooking apples, peeled cored and sliced
2 tsp cinnamon
3 large eggs

Preheat oven to 400. Heap apples into shell. Sprinkle with brown sugar and cinnamon, reserving a little. Beat cream and eggs together and pour over apples. Spread cheese on top and sprinkle with cinnamon sugar. Bake 50-60 minutes. Let stand 10 min before serving.

Christina's Whole Wheat Apple Muffins

from Smitten Kitchen

1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour an 18 cup muffin tin and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Christina's Acorn Squash Quesdadillas

from Smitten Kitchen

1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
2 poblano chiles, minced
1 clove garlic, minced
Salt and pepper to taste
4 10-inch flour tortillas
1 cup shredded Mexican cheese blend
Butter for frying quesadillas
Garnishes: sour cream and salsa verde

First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash and scoop out the seeds. Lay the halves on prepared baking sheet and roast for about 40 minutes, until soft but not cooked to mush.

When cool enough to work with, scoop out flesh with a spoon, leaving in chunks.

Saute the onions, poblano peppers and jalapeno in the oil until translucent. Add the garlic and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.

Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.

Christina's Roasted Red Pepper Soup

from Café Johnsonia

1 lb. precooked frozen shrimp, thawed (optional)
3 fresh roasted red bell peppers
1 small can tomato paste
3 cups chicken stock
a few dashes Tabasco sauce
juice of 1/2 lemon
1/2 cup heavy cream
1/2 cup Parmesan cheese
optional garnish: sour cream

Roughly chop the shrimp.

Using a blender or food processor, puree the roasted red peppers and 1 cup of the chicken stock. Add the rest of the chicken stock and pepper mixture to a large 3 quart pot and heat. Add the tomato paste and whisk until smooth. Add the hot sauce, lemon juice, cream and cheese. Simmer for a few minutes to blend the flavors. Taste and adjust seasonings.

To serve:
Ladle hot soup into four large shallow bowls. If desired, top soup with a dollop of sour cream (not fat-free) and stir until smooth. Divide the chopped shrimp (if using) evenly between the four bowls. Serve.

Christina's Asian Noodle Salad

from The Pioneer Woman Cooks!

SALAD INGREDIENTS:

1 package linguine noodles, cooked, rinsed, and cooled

1/2 head sliced Napa cabbage
1/2 head sliced cabbage
1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts
3 sliced scallions
3 peeled, sliced cucumbers
1 cup peanuts, lightly toasted in skillet

DRESSING:

Juice of 2 limes
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/2 cup brown sugar
2 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
one bunch chopped cilantro

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter. Dressing keeps up to three days before serving without cilantro.

A Delectable Combination

Make these Peanut Butter Brownies. Also make the batter for the chewy chocolate peanut butter chip cookie recipe on the back of a Reese's Peanut Butter Chip package. Swirl the two together in the baking dish and bake. Yummy!

Christina's Fresh Mango Sorbet with Pineapple

from Our Best Bites

3-4 mangoes, peeled and diced
2/3 C sugar
3 T fresh lime juice
1 C finely chopped fresh pineapple

In a food processor, puree the mangoes until you have about 3 cups. Add the sugar and lime juice and process to combine. Add in the pineapple and process. Pour the mixture into an ice cream maker and freeze let it go until it looks icy, yummy, and firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve. To serve the following day, set out on counter for about 15 minutes to soften.

Christina's Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

from Smitten Kitchen

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
2/3 cup smooth peanut butter

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Christina's Sweet Cherry Cheese Blintzes

soure unknown

Crepes
2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
2 tablespoons butter -- melted

Filling
1 cup (8-ounces) small-curd cottage cheese
1 (3-ounce) package cream cheese -- softened
1/4 cup sugar
1/2 teaspoon vanilla extract

Cherry Sauce
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water -- divided
1/4 cup sugar
1 tablespoon cornstarch

In a bowl, whisk the flour, salt, eggs, milk and butter. Cover and refrigerate for 2 hours. Heat a lightly greased 8-in. nonstick skillet; add 2 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.

In a blender, process cottage cheese until smooth. Transfer to a mixing bowl; add cream cheese. Beat until smooth. Add sugar and vanilla; mix well. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling. Place seam side down in a greased 15-in. x 10-in. baking pan. Bake, uncovered, at 350' for 10 minutes or until heated through.

Meanwhile, in a saucepan, bring the cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until cherries are tender. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over crepes.

Christina's Chicken Breast With Eggplant, Shallots and Ginger

from Bitten

* 8 ounces shallots (about 6 large)
* 1/4 cup neutral oil, like canola or grapeseed
* 1 to 1 1/4 pounds eggplant, cut into 1-inch cubes
* Salt and freshly ground black pepper
* 2 tablespoons minced fresh ginger or 2 teaspoons dried ginger
* 1 1/2 pounds skinless, boneless chicken breasts (4 half breasts)
* 1/4 cup or more minced fresh cilantro

1. Peel shallots. If they are small, leave them whole. Otherwise, cut them in half the long way. (Most large shallots have two lobes and will naturally divide in half as you peel them.) Heat the broiler or a gas or charcoal grill.

2. Place oil in a large nonstick skillet, and turn heat to medium high. Add shallots, and cook about 5 minutes, stirring occasionally, until they begin to brown. Add eggplant, salt and pepper, and lower heat to medium. Cook, stirring occasionally, until eggplant softens, about 15 minutes.

3. When eggplant begins to brown, add half the ginger, and cook 3 minutes or so more, until eggplant is very tender and the mixture fragrant.

4. Meanwhile, rub chicken breasts with salt, pepper and remaining ginger. Grill about 4 inches from the heat source for 3 minutes a side or until done.

5. Stir half the cilantro into eggplant mixture. Serve chicken breasts on a bed of eggplant. Garnish with remaining cilantro.

Christina's Spicy Thai Shrimp With Coconut Rice

This dish is not at all authentic in terms of Thai food, but it was so yummy that I didn't care! For you Thai food purists like me, just ignore the fact that it's supposed to be Thai and enjoy the fact that it tastes good!

from Rachael Ray

1 cup sweetened, shredded coconut
2 1/2 cups chicken stock or broth, divided
1 cup long grain white rice
1 teaspoon salt
2 tablespoons canola oil
1 red bell pepper, seeded and thinly sliced
1 fresh red chili, seeded and thinly sliced or 1 teaspoon red pepper flakes
3 cloves garlic, finely chopped
2 pounds jumbo shrimp, peeled and deveined
1 to 1 1/2 teaspoons fish sauce or 2 to 3 tablespoons soy sauce
2 cups (a couple of handfuls) basil, torn
Zest and juice of 1 lime

Toast coconut in a saucepan over medium heat until it turns golden brown. Reserve 1/2 cup for garnish. To the remaining coconut add the chicken stock, rice and salt, and bring it to a boil. Once at a boil, reduce the heat to a simmer, place a lid on top and cook for 15 minutes. Let the mixture stand for five minutes off the heat then fluff with a fork.

While the rice is cooking, preheat a large, nonstick skillet over high heat with the canola oil. When the pan is hot, add the shrimp, red bell peppers and chili (or red pepper flakes), stirring frequently for about 3-4 minutes.

Add the fish sauce (or soy sauce), basil and toss to combine. Serve the shrimp and some of the sauce over the coconut rice and squeeze some lime juice over everything. Garnish with the reserved toasted coconut and the lime zest.

Christina's Spinach Artichoke Pasta with Sausage

from Picky Palate

1 lb penne pasta noodles
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Cups marinated artichoke hearts, drained and chopped
4 Cups fresh baby spinach leaves, coarsely chopped
1 lb pork sausage of choice
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Lawry's garlic salt
2-3 Tablespoons good quality Extra Virgin Olive Oil

1. Prepare pasta according to package directions. Drain and set aside. If you spray noodles with cooking spray, they don't stick together.

2. Place olive oil into a large dutch oven or pot over medium heat. Saute onion for 5 minutes then stir in artichoke and spinach leaves. Cook until spinach is wilted down, about 3 minutes. Stir in sausage and cook until browned.

3. Stir in cooked pasta, season with salt, pepper and garlic salt. Drizzle with additional olive oil and serve.

Christina's Pork or Lamb Vindaloo

from Recipe Source

1 ½ Tbs grainy mustard
1 ½ tsp. ground cumin
¾ tsp. ground turmeric
½ to 1 tsp. cayenne pepper
1 tsp. salt
1 tsp. red wine vinegar (or any other)
3 Tbs. vegetable oil
1 small onion
6 large, peeled, crushed garlic cloves
1 ¼ lbs. boned shoulder of pork or lamb cut to 1 in. cubes*
2/3 cup canned coconut milk, well stirred

Combine mustard, cumin, turmeric, cayenne, salt, vinegar in a cup. Mix well. Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onions. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 20 seconds. Put in the spice paste. Stir and fry for one minute. Put in the meat. Stir and fry for about 3 minutes. Now add the coconut milk and 2/3 cup water if you are going to cook in a pressure cooker or 1 cup water if you are going to continue to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan. Serves 3-4.

*The recipe says to throw the meat in after you've cooked the onions, garlic, and spice paste. If you do it this way, all the fat that cooks off the meat will rise to the top of the sauce. It's a huge pain to remove. Some of the fat may also come from the oil initially added to the onions. I suggest stir frying the meat on the side, pouring off the fat, and THEN adding it to the mixture. Crock pots also work well.

Christina's Pork Loin with Creamy Pesto Sauce

from Better Homes and Gardens

1 12- to 16-ounce pork tenderloin
1 teaspoon olive oil
1-1/2 teaspoons fines herbes or dried basil, crushed
1/4 teaspoon salt
1 tablespoon butter
4 teaspoons all-purpose flour
1/4 teaspoon ground white pepper
1 cup milk
2 tablespoons purchased pesto

Hot cooked pasta (optional)
Wilted spinach* (optional)

1. Trim fat from pork. Brush pork with olive oil. Sprinkle pork with fines herbes and salt; rub in with your fingers.

2. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Place pork on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until pork juices run clear (155 degree F). Remove from grill. Cover with foil; let stand for 10 minutes. The temperature of the pork will rise 5 degree F during standing.

3. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and white pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in pesto.

4. To serve, slice pork. If desired, serve over hot cooked pasta tossed with spinach. Spoon sauce over pork. Makes 4 servings.

*Note: To wilt the spinach, place it in a colander and drain the hot cooked pasta over the leaves.

Christina's Chicken Gyros with Yogurt-Dill Sauce

from Epicurious

1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice

1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tsp dill
juice of 1 lemon
2 tablespoons olive oil
2 medium onions, thinly sliced

4 pita bread rounds, heated

cucumbers (optional)

Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.

Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.

Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce (and cucumber, if desired) over chicken. Serve, passing extra sauce separately.