Friday, January 06, 2006

What we had Christmas Day

Been meaning to post this... it's so easy.

Drink: Pomegrante juice mixed with Hansen's Grapefruit Soda

Appetizer: Baked Potstickers with Sweet Asian Dipping Sauce (Pampered Chef)

Potstickers
1 can (10 ounces) chunk white chicken, drained and flaked
1 can (8 ounces) water chestnuts, drained and finely chipped
½ cup thinly sliced green onions with tops
¼ cup grated carrot
1 tsp peeled and finely grated fresh gingerroot
1 Tbsp soy sauce
1 egg white, lightly beaten (I just use the whole egg)
¼ cup mayonnaise
1 garlic clove, pressed (I always use more than 1)
24 square wonton wrappers (which is why I don’t understand why they’re called potstickers… potstickers use the round wrappers)
Basil Oil

Dipping Sauce
½ cup red jalapeno jelly
¼ cup rice vinegar
2 Tbsp soy sauce

1. Preheat oven to 425 degrees. In a large bowl combine chicken, water chestnuts, green onions, carrot, gingerroot, soy sauce, egg, mayonnaise and garlic; mix well.
2. To assemble potstickers, place 12 wonton wrappers onto smooth surface. Lightly brush edges of each wonton with water. Place a mounded scoop of filling onto center of each wonton. For each potsticker, fold one point over filling and overlap with opposite point. (or get creative…) Repeat with remaining two points, folding envelope style. Place potstickers on cookie sheet or Pampered Chef’s large round stone. (I baked in my cuisinart toaster oven with foil on the cookie sheet) [they also suggest you spray with basil oil – I didn’t] BAKE 12-15 minutes or until edges of potstickers are golden brown; remove from oven.
3. For dipping sauce, place jelly in small bowl. Microwave on HIGH for 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended. Transfer potstickers to serving platter; serve with dipping sauce.


Salad: A Zesty Citrus Salad (I combined some ingredients from two other recipes)
For five of us I used 2 grapefruit, 3 oranges and 2 avocados

I plated each salad individually.
Spinach
Romaine
Carrots (use a peeler to get the nice pasta like strands)
Lay slices of avocados 2-3 or however many you prefer
For the grapefruit and oranges - slice off the peels so that you're able to slice wedges off of them. Do so over a bowl to catch all the juices. Save the juice for dressing. I placed about 3-5 slices of citrus on each plate.
Sprinkle blueberries over the salad

For dressing - combine the grapefruit and orange juices and mix in 1-2 tsp of chili oil. That's it!

The meat of things:

Morton's Marinated Tri-tip (thank you Costco) Just stick it in the oven for an hour or another add'l 10-20 min and it's done.

Chicken Tenders (originally frozen from Costco) marinated in Chinablue Red Pepper Flakes Sauce and a packet of Ling Ling's Potsticker sauce.
For the chicken - after marinating I breaded the chicken with Panko crumbs and then fried those babies.

Sides:
Green Beans...So Emeril did this show where he did a green bean and fennel relish. Well - this is a modified version. There's no fennel. I did bake the onions at 350 for 20 minutes - after they had been sliced and tossed with olive oil and salt and pepper. Then I blanched the green beans and tossed it with the onions and a can of already heated cream of mushroom. Add some of the French's onions and it's done.

Potatoes... Ryan's best friend's wife made this for Thanksgiving - and it was so good ... Betty Crocker Chives mashed potatoes... hello EASY!

Dessert:
Leann Bertoch's Cinnamon Rolls
My Mom used to make these all the time... and they're so good.

1 cup milk
½ cup sugar
1 cube butter
1 tsp salt
Put into a saucepan and bring to almost a boil – take off stove and let cool

In a small bowl combine ¼ cup warm water, 1Tbsp yeast and a pinch of sugar and flour

In a large bowl
4 cups flour
½ cup (or more) raisins

Beat three eggs into milk and add all ingredients together. Stir well. Let raise 2 hours.

Roll out on floured board 1/4” thick to a large circle (I’ve been making it a rectangle because it makes the rolls more even)

Pour ¼ cup melted butter on top. Sprinkle sugar on top (about 1 cup). Sprinkle with cinnamon on top of the sugar. Bake at 350 degrees for 12-13 minutes.

Glaze with 2 cups powdered sugar, ¼ cup milk, 1 tsp vanilla and approx. ¼ cup butter.

And an apple pie from Apple Hill

2 comments:

Stephanie said...

Re: your drink, what %age of it was pom. juice vs. grapefruit soda? Thx!

Queen Scarlett said...

So Ryan made it (put hubbie in charge of easiest thing) and I asked him... he has no idea - he said he just sort of threw it in there... but it turned out GREAT.

It was Langer's Pomegranate Juice from Costco. I guess keep mixing until it tastes yummy to you? SORRY! We're not very... measure-oriented for food. It's always an accident when it turns out good. heheh