Reuben Rangoons

 

 

I was inspired by a photo on Pinterest of Reuben Eggrolls.

 

 

REUBEN RANGOONS

 

corned beef or pastrami, chopped

sauerkraut, well drained

Thousand Island dressing

wonton wrappers

 

 

I mixed the first three ingredients and baked just like the Crab Rangoons previously posted.

 

 

Sorry...... Very lazy today!

 

 

 

 

Bacon, Avocado and Corn Salad

 

 

You know me.... and my shortcuts...

 

For the original (more complex) recipe that inspired me, go see Recipe Girl.

 

 

 

BACON, AVOCADO AND CORN SALAD

 

1 (15 ounce) can whole kernel corn, drained well

vegetable or canola oil

bacon pieces (from the little pouch)

1 avocado

Feta cheese

fresh cilantro

lime juice

salt and pepper

 

 

Brown the corn kernels in a little oil in a skillet on the stove. Let them sit for a few minutes, stir, let them sit a few more. This way they get toasted/roasted and brown. Make them as brown as you like. Remove from heat and let cool to room temperature.

 

Meanwhile, microwave a little handful of bacon pieces wrapped in paper towels for about 30 seconds until crispy.

 

Dice the avocado. Crumble the Feta cheese. Finely chop the cilantro. 

 

Carefully mix the previous ingredients as you add lime juice, salt and pepper to taste.

 

This makes 2-4 servings.

 

 

 

 

Buffalo Chicken Wontons

I still had wonton wrappers that I had to use!

 

BUFFALO CHICKEN WONTONS

 

chopped or shredded chicken (I used a 12 ounce can premium white chicken)

crumbled blue cheese

Frank's Red Hot sauce or other Buffalo wing sauce

about 15 3"x 3" wonton wrappers

vegetable or canola oil

 

Mix chicken, blue cheese and hot sauce in proportions that you like. (Just remember, hot sauce is hot and blue cheese is strong.)

 

Line a cookie sheet with parchment paper.

 

Place about 2 teaspoons chicken mixture onto wonton wrapper. Brush a little water on the wrapper, then fold wrapper in half to form a triangle, pressing to secure the edges. Brush a little oil on top.

 

Bake at 375 degrees for about 15 minutes until lightly browned. You can turn them about halfway through cooking if you like. Serve with blue cheese dressing for dipping.

Easy Crab Rangoons

CRAB RANGOONS

 

4 ounces crabmeat, chopped or shredded (I used imitation crabmeat)

3 ounces soft cream cheese

1/8 teaspoon garlic powder

chopped green onions or chives, to taste

1/8 teaspoon Worcestershire sauce

10-12 3" x 3" wonton wrappers

 

Mix all ingredients except wonton wrappers. Spray a mni-muffin pan with non-stick spray. Lay wontons across each space and push down inside. Add almost a tablespoon of the crab mixture to each wrapper. Pinch the wrapper whatever way you like (or leave open).

 

Bake at 425 degrees for 8 to 10 minutes.

Honeyed Blue Cheese Toasts

 

HONEYED BLUE CHEESE TOASTS

recipe adapted from Food.com

 

French bread baguette, sliced

crumbled blue cheese

honey

 

 

Preheat your oven to 400 degrees.

 

Place bread slices in a single layer on a baking sheet. Bake the bread alone for about 2 minutes. Remove from oven.

 

Add crumbled blue cheese to cover each bread slice then drizzle with honey. Put back in oven for about 5 minutes until cheese just barely starts to brown. Serve warm.

 

 

I used inexpensive Kroger brand crumbled blue cheese and your basic clover honey that comes in the bear shaped container. This was a very decadent tasting appetizer that we ate before, during and after dinner. I purposely saved one for after dinner because it was so good, a little dessert-like. The honey really tones down the usual strong taste of the blue cheese. I can only imagine how this might be if you used a really 'good' blue cheese and some 'specialty' honey.

 

 

 

 

Grilled Steak with Hoisin Mustard Sauce

 

GRILLED STEAK WITH HOISIN MUSTARD SAUCE

recipe adapted from a magazine advertisement for Beef It's What's for Dinner

 

steaks (I suggest a lean cut like Sirloin or Strip)

salt and pepper

1 teaspoon olive oil

3 tablespoons chopped yellow onions

2 tablespoons chopped green onions

2 garlic cloves, minced

1/2 cup beef broth

1/4 cup Hoisin sauce

2 teaspoons Dijon mustard

1 teaspoon tomato paste

2 teaspoons red wine vinegar

 

Salt and pepper your steaks as desired. Grill your steaks to desired doneness. (Hubby is always in charge of grilling at my house, so I don't attempt to give any instructions.)

 

Meanwhile, heat a small saucepan on medium heat; add olive oil. Add garlic and both onions, cook 2 minutes. Add remaining ingredients, stir and simmer for 6 to 10 minutes or until the sauce is thick. Set aside.

 

After plating each steak, top with sauce.

 

This makes enough sauce for 6 to 8 small steaks. We used an excess of sauce on our 2 steaks because it was so tasty!

 

 

For my side dish, I sauteed fresh snow peas and red bell pepper slices in a little sesame oil, garlic and soy sauce. I stirred in sesame seeds at the end of cooking time.

 

 

 

Roasted Carrots

 

ROASTED CARROTS

from The Pioneer Woman

 

carrots (I used baby cut)

olive oil

salt and pepper

thyme (she used fresh, I used dried)

 

Shake carrots and olive oil in a plastic bag until carrots are coated. Lay carrots in a single layer on a baking sheet. Sprinkle with salt, pepper and thyme to taste.

Bake at 100 degrees for about 30 minutes, until they are wrinkly with a few brown spots.

 

I served this with Mahatma Spicy Yellow Saffron rice and pork loin marinated in the same marinade as this Polynesian Flank Steak.