Mini Stromboli

Here's a fun and easy appetizer good for any party!

Mini Pepperoni Stromboli
Printable recipe


Ingredients:

• 1 can jumbo buttermilk biscuits
• 1 c Italian cheese
• 1 bag sliced pepperoni (3-6 slices per biscuit)
• 1 egg beaten
• 1 Tbsp Parmesan cheese
• 1 Tbsp oregano
• 1 tsp garlic powder
• 1 jar pizza sauce

Directions:
1) Preheat oven to 350º and spray baking pan with cooking spray.
2) Open can of biscuits and flatten to about 1/8" thick.

3) Put a line of cheese down the center of each biscuit.

 4) Add a line of 3-6 slices of pepperoni and top with more cheese.

 5) Fold in half, squeezing the edges shut, and poke air holes in the top with a fork.

 6) Line up stromboli in the baking pan and bake for 19-20 minutes.

 7) Serve while still hot with pizza sauce for dipping.

Chocodoodles

The first time I got around to making snickerdoodles, I was torn between finally making them and making chocolate chip cookies. I decided that I should just combine them and now it's my go-to cookie recipe. I made them by adding chocolate chips to my snickerdoodle recipe.

Chocodoodles
Printable recipe

Ingredients:

• 2 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 c. chocolate chips

Topping:

3 tablespoons sugar

3 teaspoons ground cinnamon-more if you love it!

1) Preheat oven to 350F. 

2) Wisk together flour, baking powder and salt; set aside. 

3) Put butter and 1 1/2 cups sugar in the bowl of an electric mixer.

4) Mix on medium speed until pale and fluffy, about 3 minutes.

5) Mix in eggs, one at a time. 

6) Reduce speed to low; gradually mix in flour mixture. 

7) Add chocolate chips and stir in by hand.

8) In a seprate bowl, stir together cinnamon and remaining 3 tablespoons sugar. 

9) Shape dough into round balls; roll in cinnamon sugar.

10) Space 2 inches apart on baking sheets lined with parchment paper.

11) Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 14 minutes. 

12) Let cool on cookie sheet for a minute or two, then transfer to a cooling rack.

Traditional Wonton Soup

I made wonton soup before but it was definitely American-trying-to-be-Chinese tasting. Translation: not good. I managed to find something from an actual Chinese person (novel concept) who worked in her family's Chinese restaurant. And so much better than anything made with unnecessary ingredients and a sh*t ton of ginger. This one is also made with chicken rather than pork but feel free to substitute and see which you like better.

Adapted from Hsiao-Ching Chou's recipe, here is her video of how to fold the wontons efficiently.

Wonton Soup

Printable recipe

Ingredients:

• 10 cups chicken stock
• 1/8 to 1/4 c soy sauce
• 1/4 c white wine
• 1 c shredded cabbage
• 1 tsp kosher salt
• 1/4 cup thinly sliced scallions
• 
  
• 1/2 pound ground chicken
• 1 tablespoon  finely chopped fresh scallion
• 1 Tbsp soy sauce
• 1/2 teaspoon sesame (or vegetable) oil
• 
  
• 1 egg, beaten
• About 30 wonton wrappers, thawed if frozen

Directions:

1) Bring chicken stock, salt, wine, soy sauce, scallions and cabbage to a simmer in a large saucepan and set pan over medium-high heat.

2) Combine pork, ginger, soy sauce, and oil in a small bowl. Mix until well combined.

3) Arrange several wonton wrappers on a flat surface, keeping remaining wonton wrappers covered with a damp towel.

4) Place about a teaspoon of the chicken filling on the corner of a wonton wrapper and roll it up a third of the way.

5) The fold up another third of the way.
6) Use a bit of beaten egg on one side and pull corners together pressing together where the egg is to seal.

6) Cook the wontons in boiling water about 5 minutes, until wontons are tender and translucent and floating.

8) Strain wontons and transfer to broth simmering for a few minutes. *Keep wontons separate until serving if not serving right away.

Buffalos Have Wings?

There are no words for this recipe. I got it from a coworker who posted it on fb so thanks to him because it is amazing.

Buffalo Chicken Baked Ziti
Printable recipe

Ingredients:

• 1 16oz bottle ranch dressing
• 1c Buffalo wing sauce
• 1 box penne pasta
• 2c of shredded cheddar cheese
• 1c mozzarella or additional cheddar cheese
• 2 cans 10-12oz canned chicken
• 16 oz cream cheese

Directions:
1) Fill a large pot with water and cook pasta according to directions on box.

 2) Once cooked to preferred amount of doneness, drain and set aside.

 3) Combine chicken and hot sauce in a large pot and heat until slightly bubbling.

 4) Add cream cheese.

 5) Stir until melted and evenly distributed, then turn off burner and add the 2 cups of cheddar cheese.

 6) Transfer pasta to a large bowl and stir in ranch dressing.

 7) Once evenly coated, add the buffalo chicken mixture.

 8) Stir until evenly combined.

 9) Transfer to a large baking pan or casserole dish.

10) Sprinkle additional cup of shredded cheese over pasta and if not serving right away, cover and refrigerate.

11) When preparing to serve, set oven to 300º and bake for about 15 minutes then set oven to broil for an additional 3-5 minutes.

*12) If making right away, just set oven to broil and then broil your pasta for 3-5 minutes until the cheese has browned slightly.

Lauren's Mexican Kitchen

Easy to make and delicious. Chicken, cheese, and salsa never looked so good!

Salsa Chicken Tostatas 


 Ingredients

• 1 can 10-12oz canned chicken
• 3 Tbsp jalapeno or other hot pepper
• 1 1/2 c picante salsa
•  1/2 c shredded cheddar or Mexican cheese
• 4-6 6" yellow corn tortillas, fried or baked*
• 1-2 hungry friends
• Optional: 1-2 tomatillos

Directions:
1) Slice hot pepper in half.

2) Cut out the pith and seeds out of the pepper.

3) Dice somewhat finely.

4) Put rinsed tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes, or until the tomatoes and tomatillos are soft and mushy but not coming apart. Remove them with a slotted spoon

5) Combine salsa, tomatillos, and diced peppers in a blender and puree.

6) Heat salsa puree in a saucepan over med-high heat until it starts to bubble. *Skip this step for a cold option.*

7) Add chicken to the salsa and use a wooden spoon to break up the chunks of chicken.

8) Heat until chicken is evenly combined with the salsa.

9) Spread a layer of the Salsa Chicken over each fried tortilla and sprinkle with cheese. Enjoy!

*Corn tortillas can be found already fried in supermarkets if you choose not to fry your own.