Baked Potstickers with Dipping Sauce

Ingredients

For the potstickers
1 can (8 oz.) water chestnuts, drained and finely chopped
1/2 c. thinly sliced green onions
1/4 c. grated carrot
1 t. peeled and finely grated fresh gingerroot
1 can (10 oz.) chunk white chicken, drained and flaked
1 T. soy sauce
1 egg white
1/4 c. mayo
1 garlic clove, pressed or finely minced
24 wonton wrappers

For the sauce
1/2 c. jalapeno jelly (red fruit jelly works okay if you want to avoid the touch of heat)
1/4 c. rice vinegar
2 T. soy sauce

Directions

1. Preheat oven to 425. Combine ingredients from water chestnuts through garlic in a mixing bowl and mix well.

2. Bring a small cup of water to your work surface. Work with 6 wonton wrappers at a time. Leave the rest in the package and cover with a towel to keep them from drying out. Place a scoop of filling in the center of each wrapper. (I use a small spring-loaded scoop to make sure the size is uniform.) Dip your finger in the water and brush it along the edges of the wrapper. Pull the sides up to form the shape, and pinch the edges firmly where the water is to enclose the filling. You can form lots of different shapes. I've included a picture to get you started, but you can find many more images and even some videos if you google "folding wontons."

3. Spray a cookie sheet with cooking spray. Place potstickers on it and coat them with cooking spray. Bake 12-15 minutes or until golden brown.

4. While poststickers bake, place the jelly in a microwave-safe bowl. Microwave on high 30-40 seconds or until warm. Add vinegar and soy sauce. Whisk until well blended.

Yield: 24 Potstickers

Quick Cajun Chicken Gumbo

Ingredients
    * 2 tablespoon olive oil
    * 4 skinless, boneless chicken breasts
    * 2/3 cup low-sodium, fat-free chicken broth
    * 1 medium yellow onion, diced small
    * 1 green bell pepper, diced small
    * 1/4 teaspoon minced garlic
    * 1 (14 1/2-ounce) can stewed tomatoes
    * 1 tablespoon Creole or Cajun seasoning
    * 1 (10-ounce) package frozen cut okra, thawed (optional)
    * 1/4 teaspoon hot sauce


Directions
Cut raw chicken into strips or cubes. Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté garlic, onion, and bell pepper, stirring often, until onion is translucent, about 3 minutes. Season chicken with salt and pepper to taste and add to skillet. Give pan a good shake every now and then to sear chicken on all sides, about 3 to 5 minutes. Add broth, tomatoes with their liquid, and okra. Stir to break up the okra, then cover, reduce heat, and simmer 8 minutes or until everything is heated through and slightly thickened. Stir in hot sauce and season to taste.

Serves 4

Junior mint pie

7 pkgs Junior mints
1 pkg elvelpoe unflavored gelatin
1 tbsp unsweetened cocoa powder
2 cups half and half
3 cups whipped cream
oreo pie crust

Place 1 pkg junior mints in freezer. In a medium saucepan, stir together gelatin and cocoa. Add 1 cup half and half. Stir until smooth. Chill mixture, stirring occasionally until mixture is slightly thickened , about 45 minutes. Fold in 1 cup whipped cream. Spoon into prepared pie crust. Chill 4 hours until firm. top with coolwhip. Place a couple junior mints on top.

Bronco Burger

Ingredients

• 5 fresh jalapeno peppers
• 4 pounds ground beef
• salt and pepper to taste
• 1 egg
• 1/4 cup steak sauce, (e.g. Heinz 57)
• 1/4 cup minced white onion
• 1 teaspoon hot pepper sauce (e.g. Tabasco™)
• 1 pinch dried oregano
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic salt
• 1/4 cup crushed Fritos® corn chips
• 8 large potato hamburger buns
• 8 slices pepperjack cheese

Directions

1. Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
2. In a large bowl, use your hands to mix together the ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.
3. Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out! 

8 servings 

Pad Thai

Ingredients

• 3/4 pound bean sprouts
• 6 ounces pad thai rice noodles
• 4 eggs
• salt
• 3 tablespoons lime juice
• 3 tablespoons ketchup
• 1 tablespoon brown sugar
• 1/4 cup fish sauce
• 3 tablespoons peanut oil
• 1 tablespoon minced garlic
• 1 1/2 teaspoons red pepper flakes
• 2 cups grated carrots
• 2/3 cup chopped peanuts
• 1 cup green onions cut into 1-inch pieces

Directions

1. Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water
2. Beat the eggs with a pinch of salt in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.
3. Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove. Add the beaten egg, and gently scramble. When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, and green onion; toss together. 

4 servings

Thai Coconut Chicken

Ingredients

• 2 cups dry jasmine rice
• 3 cups water
• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 tablespoon curry powder
• 2 cups 1 inch pieces asparagus
• 1 cup snow peas
• 1/2 cup shredded carrots
• 1 cup chopped green onions
• 1 (14 ounce) can light coconut milk

Directions

1. In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
2. In a medium size bowl, combine the chicken and curry powder, and toss to coat.
3. Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice. 

4 servings

Chicken Cordon Bleu Rolls

Ingredients

• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices Swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
5. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each. 

6-8 servings

Breakfast Blobs

Ingredients

• 1/2 cup peanut butter
• 1/4 cup nonfat dry milk
• 3 cups crushed corn flakes
• 2 Tbs honey
• 1 glass Milk

Directions

1. Form all ingredients except liquid milk into blobs
2. Wrap each blob in plastic wrap
3. Store in air tight container in refrigerator
4. Serve with glass of milk

Spicy Tortilla Roll-Ups

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (2 ounce) can chopped black olives
• 1 (4 ounce) can diced green chiles
• 1 (4 ounce) jar sliced pimento peppers, drained
• 2 green onions, minced
• 3 tablespoons hot pepper sauce
• 3 tablespoons chopped fresh cilantro
• 10 (10 inch) flour tortillas

Directions

1. In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
2. Slice the roll ups and serve. 

60 rolls

Raspberry Fudge Balls

Ingredients

• 1 cup milk chocolate chips
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup vanilla wafer crumbs
• 1/4 cup seedless raspberry jam
• 3/4 cup finely chopped almonds

Directions
In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool slightly. In a mixing bowl, beat the cream cheese and melted chocolate until smooth. Stir in the wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1-in. balls; roll in almonds. Store in an airtight container in the refrigerator. 

Makes approximately 30 balls

Garlic dill shrimp sandwich

1/2 cup butter
1 tsp lemon juice
dash pepper
dash salt
1 pound unpeeled large fresh shrimp
2 tbs chopped green onion
1 clove garlic, minced
1/2 teaspoon dried dillweed
2 french rolls

cut tops from rolls, remove bread from center of bottom. Bake at 350 degrees for 5 minutes
or until lightly toasted. Peel and devein shrimp. Melt butter in a shillet over medium heat, add green onions and garlic. Cook stiring constantly until tender. Add shrimp lemon juice salt and pepper, cook over medium heat stirring occasionally, about 5 minutes. stir in dillweed. Spoon over toasted roll and add tops.

barbecued ribs in the crockpot

3 lbs lean county style ribs
2 cups low sodium barbeque sauce
1 cup water

Place ribs on bottom of cooker
mix barbecue sauce and water together
cook 8-10 hours

"Olive Garden" Sausage Soup

1 lb. ground sweet Italian sausage
2 15 oz. cans petite diced tomatoes
12 cups water
3 T beef bouillon
2 tsp. salt
2 garlic cloves, minced
1/2 tsp. black pepper
2 cups white rice
1 10 oz. package frozen chopped spinach, thawed
Grated parmesan

Brown sausage in a large pot, breaking up meat as it cooks. Drain sausage and rinse with hot water. Return sausage to the pot. Add the tomatoes, water, bouillon, salt, garlic, pepper, and rice. Bring to a simmer and cook for 15 minutes. Stir in the thawed spinach and simmer for a few more minutes. Garnish with grated parmesan. Serves 8.

"Wendy's" Chili

1 lb. dried pinto beans, cooked and rinsed
1 lb. ground beef, cooked and rinsed
2 15 oz. cans tomato sauce
1 29 oz. can petite diced tomatoes
1 medium onion, diced
1 green bell pepper, chopped
1/2 cup catsup
2 cups water
2 tsp. cumin powder
2 tsp. chili powder
1/2 tsp. black pepper
2 tsp. garlic salt

Put beans and water in a crockpot and cook overnight on low; in the morning, drain and rinse the beans. Put in a pot and add tomato sauce, tomatoes, onion, pepper, catsup, water, cumin, chili powder, pepper, and garlic salt. Simmer for 30 minutes. Serves 8.

Homemade Mac-N-Cheese

6 cups water

6 tsp. chicken bouillon

4 cups uncooked macaroni

1 can evaporated milk

4 T butter, cut in pieces

2 T flour

3/4 tsp. pepper

4 cups grated cheddar cheese

In a large pot, combine water, bouillon, macaroni, evaporated milk, butter, and flour. Bring to a boil and cook over medium heat for 10 minutes. Remove from heat and stir in pepper and cheese. Allow to stand for 5 to 10 minutes; it thickens as it stands.

DeGiulio Family Food Blog!

We're going to start posting tasty recipes here for anyone in our family. I've sent invites to everyone I had an e-mail address for, but feel free to add other family members as authors if you'd like. Email me if you need help making posts or have any questions. I'm looking forward to our Cousin Camp in June!