DIY Sandwich Platters~ How to Make them Attractive

Sandwich platters are an easy option for entertaining but can be rather boring or canned even if you make them yourself.  Without paying a local sandwich shop or deli to make your party platters, you can make your own from your favorite sandwich recipes or some that I've included below.

In the past I've made sandwiches and cut them up, arranged them on a platter and was quite dissapointed that they either looked just like the platters I buy or they looked like my 7 year old threw them together.  Not that my boy isn't talented.  He could be quite creative but quite messy, too.  Here is an easy trick to make diy sandwich platters eye catching without compromising the ease of putting them together~ leave space on the platter and fill in gaps with garnishes.  Actually, I think this is a quick method and will make any sandwich platter more appealing.
 

First, make your sandwiches.  If you are making a day ahead of time, you want to pair the bread with the proper ingredients so the sandwiches do not end up soggy.  For example, if you are using a spread you'll want a drier bread such as a Ciabata or crusty French.  Also, don't use fresh lettuce and tomato; leave those on the side.

Choose a platter.  Many platters are round and big.  If you are making only one kind of sandwich or similar sandwiches that can be stored overnight together without effecting the flavor, a large platter is fine.  I would use smaller and separate platters for different types of sandwiches, placing only one type of sandwich on each platter.

Also, line the platter with something that won't compromise the sandwiches, such as wax or parchment paper.  I keep deli sandwich paper on hand for lunches and use them to line a sandwich platter with.

Arrange sandwiches.  This used to be the difficult part about arranging a sandwich platter for me.  Then I realized the key to it all~ leave space between the sandwiches.  Don't try to layer them or overlapping in an effort to hide the platter itself.  Place the sandwiches flat on the platter so they don't smoosh each other.  Don't worry about the spacing between and parts of the platter showing.

Fill in gaps with garnish.  Choose a fruit or vegetable or non wilting herb to fill in gaps on the platter.  Look at ingredients of the sandwiches for ideas.  The muffaleta recipe uses a tapenade which has olives and peppers.   For the muffaleta platter, after cutting the sandwiches in halves I spaced them around a ramekin of olives.  the space between was filled in with mini sweet peppers.  The olives and peppers both add needed color to the platter.

The curry chicken salad croissants were also cut in half {halves make a nicer portion size for party platters}.  They were arranged in alternating rows with space left between so the delicate croissants wouldn't be smooshed.  The space was filled with green and red grapes.  Although this recipe doesn't use grapes in the chicken salad, they still compliment it nicely.

Here are two recipes to get you started on your own sandwich platters for your next party or get together.  For best flavor and texture, follow the cooking directions for the chicken used in the chicken salad.  I use this method whenever I am making chicken breasts to be used in another recipe.

Curry Chicken Salad Sandwich on Croissants

Ingredients
4 bone-in, skin-on chicken breast halves
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 c mayonnaise
1/2 c sour cream
1 tsp curry powder
1/2 tsp pepper
1/2 tsp salt
2 green onions, sliced
2 stalks celery, sliced
1/2 c dried cranberries
8 croissant rolls
red and green grape clusters for garnish

Preheat oven to 375F.  Rinse and pat-dry chicken; place in glass or ceramic baking dish. Combine thyme, salt, pepper and onion powder.  Sprinkle on chicken.  Roast in preheated oven for 1 hour.  Turn off oven and let chicken sit for 20 minutes before removing.  Once removed, place on cutting board and let cool for 10 minutes to ease handling.  Discard skin; remove chicken from bone.  Cut chicken into bite size pieces.  Set in bowl to the side.

Combine mayonnaise, sour cream, curry powder, pepper and salt.  Add to chicken and stir.  Add green onions, celery and cranberries.  Stir well.

Slice croissants from the back to the curled tips, leaving the tips intact {see pictures above}.  Fill the croissants well; lightly press down.  Slice in half.  Arrange on a platter and fill in gaps between halves with small grape clusters.  To make ahead, wrap tightly in plastic wrap and enjoy within 24 hours.

Italian Muffaleta with Tapenade

Ingredients
8 Ciabata rolls
1/2 lb mortadella
1/2 lb sandwich salami
1/2 lb sandwich pepperoni
8 slices mozzarella cheese
1/2 c tapenade
olives and mini sweet peppers for garnish

Slice Ciabata rolls in half horizontally {to open for sandwich making}.  Spread one tablespoon of tapenade on the middle of each bottom slice of the roll.  Add mozzarella, three slices of mortadella {I folded into fourths for a 'pie' shape then layered on}, three slices of salami and four slices of pepperoni.  Top with other half of roll.  Press lightly and slice in half.  Arrange on platter and garnish with olives and peppers.  To make ahead, wrap tightly with plastic wrap and enjoy within 24 hours.

Easy Savory Chicken Thighs

Necessity is the mother of invention.  Necessity is also the mother of many of my easiest yet favorite recipes.

Preparing dinner is perhaps the most difficult task of my day though planning meals is rather relaxing for me.  I can plan menus easily while entertaining a curious toddler or keeping a climbing baby safe.  I can even write up my weekly dinner plans if I feel miserable and need someone to take care of me.  But making dinner with these distractions is another story.

I planned to make chicken enchiladas, one of our family favorites.  Plans changed, more than once.  After getting the children settled enough to work on dinner, I suddenly felt miserable.  Miserable as in I-can't-make-dinner miserable.

Plan B was to make enchiladas but without much effort being put into preparing the chicken.  I used a simplified method from a more complicated recipe I found for braised chicken.  While the chicken was cooking, I felt less and less like finishing dinner.  Plan C~ use chicken as is.  Dinner would have to be very simple.

How do you measure the success of the meals you make for your family?

I have a scale for measuring my success with a meal that is completely based on my husband's reactions.  If he describes it as 'really good', it was a scrumptious meal.  If he informs others at the table that no knife is needed, the meat is a savory masterpiece.

Dinner was completed with rice {prepared in the rice cooker} and some oranges.  This lazy meal was at the top of my simple scale.  My husband informed the children they didn't need knives because the chicken 'is really tender.'  He even illustrated for my six year old how easy it was to pull apart.  He reminded all more than once that no knife was needed.  And a few times he said, 'The chicken is really good.'

Tips and Tricks~

*Simple steps to savory chicken~ season, sear and roast.
*Change the spices to your liking.  I came up with this spice mixture because I planned to use the chicken in enchiladas, but the cumin and onion powder happen to be two favorite flavors.
*Need a bit more time before you can serve dinner?  At the end of the cooking time, it does not harm the quality of the chicken to leave it in the oven for up to 20 or 30 minutes.  Turn the oven off and keep the lid on the pan.
*Used boneless, skinless chicken thighs but could do this with other cuts of meat such as chicken breasts or pork chops.
*Excellent way to cook chicken to use in other recipes such as enchiladas or casseroles.  Very flavorful and tender.

Easy Savory Chicken Thighs

2 tbsp olive oil
6~8 boneless, skinless chicken thighs
1 tsp cumin
1 tsp onion powder
1/2 tsp salt
1/2 tsp thyme
1/2 tsp pepper
large sweet onion, chopped

Preheat oven to 325F.  Combine cumin, onion powder, salt, thyme and pepper.  Heat oil in dutch oven {which has a lid} over medium~high heat.  Add chicken thighs and top with mixed spices.  Brown for 3 minutes then turn chicken pieces over.  Top with chopped onion and brown for 3 minutes.  Cover and transfer to preheated oven.  Cook for 1 hour.  Serve over warm rice with a side of fruit or vegetables for an easy dinner.

Brunswick Stew ~ A Family Favorite Recipe

Of the dishes you make how many are family recipes?  I often think that favorite recipes are always the handed down ones written on old index cards.  As I looked at my family's favorite dishes that I make over and over, I realized most of them are new to us.  There are really no recipes that I make that are from my mom or grandmother.  Most likely because my mom was not a cook; she was a secretary who made meals for five children and her own mother after she came home from a long day on her feet.  Dinner was usually something inexpensive, simple, and quick, like dried out hamburgers.  No cheese, that would have been too costly.  Don't get me wrong.  I have an immense awe for what my mom did for us and now realize how difficult it is to cook a pleasant meal for a whole family, every night!

I do see the influence of my mother's cooking on the recipes I love.  They are directly inspired by dishes my mom made when I was a child.  Brunswick stew was a staple in her kitchen.  If you aren't familiar with this stew, it is like a thick vegetable soup with meat. She made a typical Virginian Brunswick stew with lots of chicken and lima beans.  Sadly, when I was served this for dinner, I would hide it in my drink cup underneath a crumpled up paper napkin.

My children have clear drink glasses that I can easily see the contents of so no hiding unwanted food for them.  Though there is no need in the case of Brunswick stew; they aren't as hostile to this southern classic as their live in cook.  Sure, the tomato soup appearance and the quantity of vegetables may strike them and make them a bit hesitant at first glance.  But every time {no exaggeration}, every time~ they finish their bowls by the sway of their own taste buds.

The difference? The addition of barbecue sauce and some ground pork.  I learned this from a restaurant.  A tremendous flavor, sweet and smokey, is added with the barbecue sauce. And the ground pork just gives a contrasting texture to the smooth vegetables and stew.  My six~year~old commented how he "really does not like lima beans except in this stew."

Throughout the fall and winter this stew reappears at the dinner table {and sometimes if lunch when there is rarely enough left}.  Sometimes I start from scratch with my own roasted chicken. Or I plan to use leftovers like Christmas turkey.  And southern style green beans, the ones I simmer with bacon for hours are great in this stew.  Just gather between 6~8 cups of vegetable {green beans, corn, potatoes, and tomatoes are all good choices} and about 4 cups of shredded or chopped poultry {turkey, chicken or even pork work} and you have the foundation of a great dinner.  Your family won't even know that you are using up leftovers!  Don't forget corn muffins or bread.  Can you say mmmmmm?

Family Favorite Brunswick Stew
1 lb ground meat {recommend ground pork}
1 lb poultry {about 3 chicken breasts or 4 c meat}, cooked and chopped or shredded
1 lb frozen lima beans
1 lb frozen corn kernals
1 tbsp olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 28 oz cans crushed tomatoes
1.5 cup bbq sauce {recommend Sweet Baby Rays}
salt, pepper, thyme to season
chicken broth, as needed
shredded cheddar to garnish as desired

Directions
Brown ground pork in skillet; drain fat and set aside.  Heat olive oil in stew pot or dutch oven.  Saute onion and bell pepper.  Add browned meat, shredded poultry, and crushed tomatoes.  Season with salt, pepper and thyme.  Heat to simmer.  Add frozen {or leftover} vegetables; as they heat, the frozen veggies will thaw and thin the stew a bit.  After it has all simmered, add chicken broth if you want a thinner stew.   Continue to simmer for 45 minutes to an hour to allow flavors to blend and stew to thoroughly heat.  Alternately, after meat is browned and the veggies sauted, add all ingredients to a crock pot and heat on low setting for 5~8 hours.

Roast Chicken Chopped Salad~ Make Ahead

Roast chicken chopped salad, it is so delicious, but I do not make it often enough.  Even though it is a relatively simple meal, it is somewhat time and attention consuming with all the preparation.  Since it is a salad that is rather enjoyable chilled, it makes an excellent make ahead meal.

The combination of vegetables and roast chicken make this salad really scrumptious.  The simple technique of roasting chicken that still has the bone and skin intact gives a delicious and juicy piece of meat without a fuss, just a bit of salt and pepper are the only seasoning necessary.  The trick is to leave the skin on after it has roasted and rested for a bit.

Once you have cooked and prepped all the ingredients, assemble them in a container that can be sealed~ a glass bowl that can be covered tightly with plastic wrap or an air tight storage bowl.

Why make a salad ahead of time?  Most of the work of making a fine salad is the preparation of the ingredients, which can drain your zeal for sitting and being sociable while enjoying your work.  Preparing the ingredients ahead of time allows you to make it for~
* a dinner party
* lunches {store in individual size containers with dressing separate}
* dinner for the next day
Serve with a crusty loaf of bread and butter to complete the meal.

Roast Chicken Chopped Salad
2 chicken breasts with ribs and skin intact
salt and pepper
2 hearts of romaine
3 ears of corn
6 oz goat cheese
1 lg English cucumber
2 roma tomatoes
3 green onions
1 c croutons
1/2 c dried cranberries
champagne vinaigrette {recipe follows}

Preheat oven to 375F.  Place chicken in shallow dish or roasting pan; sprinkle with salt and pepper.  Bake for 1 hour {continue preparing remainder of salad while chicken roasts}.  Remove from oven and let rest, with skin still intact, for 15 minutes.  Remove skin and allow meat to cool enough to handle.  Cut off bone and slice into strips.  Wrap in butcher or wax paper.

Bring a small pot of water to a boil; add corn cobs and cook for 5 minutes.  Remove from boiling water and submerge in ice bath for 2-3 minutes.  Remove from ice bath and slice corn off cob.  Place in baggie.

Chop hearts of romaine, rinse and dry.  Place in large bowl.  Crumble goat cheese; place in baggie.   Peel and dice cucumber; place in sandwich bag.  Dice tomatoes; place in sandwich bag.  Slice greens of onions; place in baggie.  Place croutons and cranberries in separate baggies.

Layer all ingredients in their separate bags on top of lettuce in bowl.  Cover bowl and store in refrigerator for a couple of hours or overnight.  Assemble salad by layering all ingredients and drizzling with vinaigrette.  Toss lightly and serve.

Champagne Vinaigrette
1/2 c champagne wine vinegar
1/3 c grape seed oil
2 tbsp dijon mustard
1 tbsp sugar
1/2 tsp pepper

Put all ingredients in a jar; shake vigorously.  Serve over chopped salad.

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Adobe Chicken

I recently took a day to read When the Elephants Dance by Tess Uriza Hothe. It was a captivating tale about the Philippine Islands during World War II. I won't go into detail about the book (you can read reviews about it yourself) but I will say I enjoyed it, and it inspired this recipe.

A constant struggle faced by the people is starvation. At one point, one of the characters describes adobe chicken (also spelled adobo) and how delicious it is cooked until the garlic is sticking to the meat. A simple description is given of how it is prepared. Based on the book's description and a few recipes found, I prepared this dish in no time.

This dish has intense, full flavor and is absolutely delicious. There is no need for salt as it has quite a salty flavor from cooking in vinegar and soy sauce. I found that sliced green onions and some diced, fresh tomato accented the savory chicken well. Quick, easy and tasty, this dish is a winner.

Filipino Adobe Chicken
2 lb chicken pieces, with skin and bones
1 yellow onion, chopped
1 c water
1/2 c soy sauce (recommend using reduced sodium)
1/2 c rice vinegar
2 cloves garlic, minced

Place chicken in a pot. Add other ingredients to pot. Cover and heat to simmer over medium heat; cook 25 minutes. Remove cover and continue to simmer until liquid is reduced and onions and garlic begin to stick to chicken. Serve over rice.

Asian Nachos

Preparing for New Year's Eve parties, my mind quickly turns to appetizers and finger foods. Last year my daughter made some incredible Chinese dumplings {they since have been routinely made for gatherings of any kinds}; another favorite family finger food is spring rolls. With so many of our favorite foods of oriental decent, I was inspired to change yet another family favorite, nachos, into an Asian dish for a festive appetizer this New Year's Eve. The base of nachos are tortilla chips. For the base of the Asian nachos wonton wrappers are baked until crisp. They then are topped with what you might normally find within a spring roll, like an inside-out spring roll.



When working with wonton wrappers, you must keep them covered with a towel to avoid drying them out. They are not difficult to use unless they become dry; basically they are trash then. The Shanghai style wrappers which I find at the local Asian market in the freezer section have a great texture and are simple to work with. You can also look for wonton or Chinese dumpling wrappers in the produce section of your grocery where you might find bean sprouts.



It only takes a few steps to make the wonton chips. First cut the wonton wrappers in half. Next, dip each half in a mixture of sesame oil and soy sauce. Finally, place them on a baking sheet and bake for 8 minutes at 375F.



Once the chips are ready, place them on a serving plate.



Then top the chips with a few handfuls of finely shredded cabbage. A quick trick is to buy the angel hair coleslaw found in the prepackaged salad section in the grocery store.



Next, add stirfried chicken, top with a bit more cabbage and some sliced green onions. Finally drizzle with thinned plum sauce and enjoy!



Asian Nachos
an Alice Creation
3-4 boneless, skinless chicken thighs cut into thin strips
1/3 c soy sauce {recommend reduced sodium}
3 tbsp sesame oil
2 tbsp rice vinegar
1 tsp ground ginger
2-4 stalks fresh cilantro, rinsed and dried
2 c finely shredded cabbage
2 green onions, thinly sliced
plum sauce
2 tbsp water

For Wonton Chips
50 wonton wrappers {highly recommend Shanghai style}
1/4 c sesame oil
1/4 c soy sauce

Place chicken strips in a dish for marinating. Mix 1/3 cup soy sauce, 3 tablespoons of sesame oil, rice vinegar and ground ginger with a wire whisk; pour over chicken strips. Place stalks of cilantro on top of chicken and marinade. Cover and marinate in refrigerator for 1-4 hours.

Heat a large skillet over medium-high. Add marinated chicken and stir fry for about 10 minutes until chicken is completely cooked. Mix 1/4 cup plum sauce and 2 tablespoons of water to combine well. Set aside.

Preheat oven to 375 F. Mix 1/4 cup sesame oil and 1/4 cup soy sauce. Cut wonton wrappers in half. Drag each wonton piece through the sesame oil and soy sauce mixture. Scrape excess mixture off by dragging across the side of the bowl. Alternatively you could brush the mixture onto the wonton pieces. Place on a foil lined cookie sheet. Bake in preheated oven for 7-10 minutes until golden and crispy.

Cover serving platter with wonton chips. Top with half of the shredded cabbage. Add cooked chicken. Top with remaining cabbage and sliced green onions. Drizzle thinned plum sauce over nachos. Serve with additional plum sauce.

Asian Meatballs

I like to change the same old thing occasionally, so when preparing to make meatballs for an appetizer, I did not want to make the same sweet and sour or those with a cream base. Our family has been enjoying some wonderful homemade spring rolls lately {for the past year I would say}. This inspired the change to the appetizer~ why not an Asian meatball made with ground chicken and other things used to fill won-tons or spring rolls.

For this new favorite appetizer, I needed lots of fresh cilantro. So I headed to the Asian market where one can find the freshest and least expensive herbs around here. While there I picked up sauces that are usually our choices for spring rolls~ plum sauce and hoison sauce. The plum sauce is more like a duck or sweet and sour sauce. I highly recommend the Lee Kum Kee brand.


These were really easy to put together and even easier to cook, no browning involved. The ground chicken has a very soft and sticky consistency that would easily break apart in browning. Just prepare a cookie sheet with a thin layer of oil {sesame would be a great choice or just use a cooking spray}. Then let them cook in the oven. When done, garnish with scallions and sesame seeds if desired.



Asian Meatballs
2 lbs ground chicken
1 bunch cilantro, washed and dried
2/3 c bread crumbs
1/4 c soy sauce {recommend low sodium}
4 chives chopped {about 2 tbsp}
2 cloves garlic minced
2 tsp sesame oil
1/2 tsp ground ginger

Chop off the stems of the cilantro. Just cut off about where the leafy parts end. Discard. Place all ingredients in a bowl and mix. Shape into meatballs, about 30 tablespoons full of mixture.

Place meatballs on prepared cookie sheet. Cook in oven for 20 minutes on 375, turning once. Serve with dipping sauces. If you like to make a meal of these {and they are so good, you may want to}, serve with rice and orange slices.

Healthy and Hearty Sandwiches

A sandwich is great as a whole meal that fits into your hand. Often sandwiches become blah, the same old peanut butter and jelly or ham and cheese. Here are a few new takes on old favorites in our house.

Egg Salad BLT
PB&J with Bananas and Cream
Cranberry Chicken Salad on Croissant

Each of these is incredibly filling and can be a meal, even half of a sandwich, for a summer athlete. But even better is that each is incredibly delicious and nutritious.



Egg Salad BLT
Hard cooked eggs, mayonnaise, olives, celery, mustard, bacon, lettuce, tomato between three slices of bread. For six sandwiches I boiled seven eggs and added about 1/2 cup of mayonnaise and 1/2 cup of olives with some celery and mustard. I don't like to add salt because the mayo and olives have enough to season the egg salad.

The bottom piece of bread is covered with egg salad then topped with a second slice. A few pieces of bacon, lettuce and tomato are added before the final piece of bread.


PB&J with Bananas and Cream
After softening one block of cream cheese, add about 1/2 cup of strawberry jam and mix. Spread the cream mixture on one piece of bread and a liberal amount of peanut butter on a second piece. Slice a half of a banana into three layers, lengthwise. Arrange on top of cream mixture and put peanut buttered bread on top. This is a sweet, creamy treat, almost like a banana split!



Cranberry Chicken Salad on Croissant
Dried cranberries add a touch of sweetness to savory chicken salad. I often use a rotisserie chicken but find it just as easy and tasty to boil a few chicken breasts for this salad. After the chicken is cut or shredded, add enough mayonnaise to moisten and add about one cup of cranberries for three chicken breasts or one rotisserie chicken. A little bit of diced celery and some pepper are the only other flavorings you need for this. Fill a buttery croissant with about three spoonfuls of chicken salad for a great sandwich. This one is my favorite; I could eat these every day for lunch or dinner.




All of these sandwiches pack easily to be enjoyed as a meal by the pool or even on a picnic. Try one!

Chicken Enchiladas

Maybe it is the cheese, maybe it is the unique spices, maybe it is . . . just yummy, but we {my family and I} love Mexican-style food. I know that what is normally called Mexican food, such as Taco Bell, is not really Mexican food, but that is what I refer to it as. "Mexican Food" identifies a distinct flavor and style.

One of our favorite Mexican-style dishes is Chicken Enchiladas. There are so many versions of this basic dish, but this one is simple and scrumptious. I think the key to this recipe is the whipping cream. While baking, it fluffs into a rich creamy topping.

The first time I visited my sister-in-law at her home in Illinois, she made this for us. The recipe actually came from another sister-in-law who has a reputation for being a wonderful cook. This dish is a testimony to her culinary skills. I have changed it slightly, mostly by adding the chopped cilantro and more green chilies.



Chicken Enchiladas
Ingredients
1 medium onion, peeled and chopped
1 tbsp butter
2 4 oz cans of diced green chilies
8 oz cream cheese
3 c cooked chicken, chopped
12 10 oz flour tortillas
3 c Monterey Jack cheese, shredded
2 c whipping cream
Nonstick spray
1 handful fresh cilantro leaves, chopped

Directions
Saute onions in butter until they begin to brown. Add chilies and cream cheese to pan. Cook over medium heat, stirring occasionally, until cream cheese is melted. Remove from heat. Add cooked chicken to cream cheese mixture; stir well.

Scoop a couple of spoonfuls of mixture onto middle of each tortilla. Sprinkle a bit of Monterey Jack cheese on top of chicken mixture. Roll tortillas and place in two 13x9" rectangular casserole dishes which have been coated with nonstick spray. Pour whipping cream over tortillas. Sprinkle with remaining Monterey Jack cheese.

Bake enchiladas in 350 degree oven for 40-50 minutes. Top enchiladas with chopped cilantro just before serving.



Make Ahead Tip~
To make these ahead of time, assemble the enchiladas but do not pour whipping cream over top or sprinkle with cheese topping. Then cover well and refrigerate or freeze. When it's time to bake them, pull them out and add the whipping cream and cheese topping. Bake as usual {for forzen ones, add about 20 minutes}.

Chicken and Cilantro Dumplings

I had never worked with dumpling {or wonton} or egg roll wrappers before making these and was a bit worried about the whole process. Much to my relief, they were fairly easy to work with. The most important thing is to keep the dumpling dough covered while it sits waiting for you to use it. Also, work in small batches. Continue for a step by step process of how to make Chinese dumplings, steamed or fried.






Chicken and Cilantro Dumplings
adapted from original recipe found at allrecipes

Ingredients
2 lb boneless, skinless chicken thighs
1 tsp ground ginger
1 tsp minced garlic
1/2 tsp crushed red peppers
1 bunch fresh cilantro, stems cut off
1/4 c soy sauce
1 tbsp sesame oil
50-60 wonton wrappers
vegetable oil for frying
chicken broth for steaming

Directions
1. Cut chicken into cubes and place in food processor. Add ginger, garlic, red pepper, cilantro, soy sauce and sesame oil. Process to shred chicken and combine all ingredients well.

2. Set up your work surface with a tablespoon, small bowl of water, chicken mixture, and wonton wrappers. Separate and place the wonton wrappers on work surface. I worked with half of the wrappers, covered the others, and finished the recipe before using the remaining wrappers. This helped to keep the wrappers from drying out.



3. Scoop up chicken mixture with the tablespoon and place in the middle of a wonton wrapper. Dip your finger in water and run along the edge of the wonton wrapper.



Fold wrapper over, encasing the chicken filling. Press edges together and pinch to form little dumplings. If you want to steam dumplings, skip to step 6.



4. Frying- Set up a frying station with medium sauce pan of oil, protective screen, and a dish with paper towels for draining. Heat oil over medium-high to about 365 degrees. I don't usually measure the temperature. I just heat for about 5 minutes to get the oil very hot then start to fry. As food cooks, adjust heat if food is browning to quickly or not quickly enough.

5. Once oil is hot (check by dropping a few drops of water, they should immediately sizzle), place 3-4 wontons in pan. Cook about one minute and turn over in oil. Cook for another 1-2 minutes. Remove to paper towels to drain.



6. Steaming- Drizzle about 1 tablespoon of olive oil in a large frying pan. Heat over medium-high flame. Place about 15-20 dumplings in pan and cook about 3-4 minutes. Do not move the dumplings, they will sizzle and brown.

7. Add about 1/4 cup of chicken broth to pan. Cover with lid and steam the dumplings for about 2-4 minutes, until most of the liquid evaporates.



Wontons are delicious as is, or they may be served with your favorite Asian dipping sauce such as a plum sauce.

Turkey Pot Pie

Here is a hearty pot pie that is certain to fill tummies on a cold night. Featuring turkey, corn and mashed potatoes, this also makes an excellent use of leftovers from holiday meals {that is if you have had your fill of turkey sandwiches}. If you lack the turkey, use a rotisserie chicken or any cooked bird for that matter.

Turkey Pot Pie
2 c mashed potatoes
2 c shredded turkey
1 c corn

1 c green beans
1 c gravy
1/2 c shredded cheddar cheese
1 recipe double pie crust
1 egg, beaten
2 tbsp water

For Double Pie Crust
2 2/3 c flour
1 tsp salt
1 c butter, well chilled and sliced thin
7-10 tbsp ice water.

Heat oven to 375F.
Roll out pie crust and fit one piece into bottom of deep pie dish. Combine mashed potatoes, turkey, corn, gravy and shredded cheese. Place in pie crust. Top with second pie crust and trim excess. Use extra pieces for making decorative pieces for top of pie. Mix egg and water; using pastry brush, lightly brush the top and edges of pie with egg wash. Bake in preheated oven for 30-40 minutes. Check crust after 20 minutes. If it begins to brown much, cover with foil to prevent burning. Let pie sit for 5 minutes before serving.

For Double Pie Crust
Mix flour and salt in bowl of stand mixer. Add butter; mix with paddle attachment until butter breaks into pea size pieces. Add six tablespoons of water; mix just to bring dough together. If dough doesn't pull together, add more water one tablespoon at a time. Place dough on floured surface and divide into two pieces. Shape each piece into a disc. Wrap in plastic wrap or wax paper and refrigerate for 30 minutes before using.

Pizza Night

Friday nights we usually watch a movie together and enjoy dinner at the same time. I try to make something that everyone can customize and is fairly easy to eat while watching the tv, such as the baked potato bar. Another favorite Friday night dinner is homemade pizza. We go all out, making at least 4 different types of pizza and at least one dessert pizza. I know it is not Friday, but it will be before you know it. Plan to make a great meal for your family and let them help do it.

The variety of pizzas you could make are endless. We make somewhat healthier ones such as this veggie pizza which has fresh tomato slices, olives, and mushrooms.


Or, simply top your pizza crust with sauteed mushrooms and onions, then add some cooked sliced Italian sausage.


But one of the most delicious ones we have made is Buffalo Chicken Pizza, a tasty mixture of chicken, wing sauce, blue cheese dressing and cheeses.


To make a mouth watering Buffalo Chicken Pizza, you need these things:
pizza crust dough (we buy from Trader Joe's, but any will do)
1/2 c blue cheese dressing (chunkier is better)
1/2 c hot sauce (recommend Frank's Wing Sauce Original)
1/4 c butter, melted
2 chicken breasts, cooked and cut up
2 c shredded cheese blend (cheddar and Monterey Jack)
extra blue cheese dressing for dipping


Suggested directions:
1. Roll out dough and turn over 1 inch around edge. Place crust on round pan; I use a round baking stone for a crispy crust. Bake the crust for 5-7 minutes at 375.
2. Spread blue cheese dressing on pizza dough.
3. Mix wing sauce and melted butter together. Add chicken and mix to coat.
4. Spread chicken mixture onto pizza crust. Top with cheese.
5. Bake pizza for about 15 minutes or until crust is golden and cheese is bubbly.


The children help with this, not only because they love to help cook, but because they want to enjoy their own concoctions. Seth helped make pizza for the first time.

First he prepared the surface for the dough.



Rolling the dough is tough work.



It requires concentration.



Don't forget to poke holes in your dough or it will become a huge piece of pita bread.



Seth likes his pizza with lots of cheese . . .



And pepperoni.



Pizza is a great treat, especially for the little ones. And getting to add their own toppings makes it all the better to enjoy!