Tag: dinners

Pork Dumplings

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These dumplings are far from beautiful. Like pies and my prior attempts at pierogies, I am still bad a sealing foods. Don’t let these dumpling’s appearance fool you though, because these dumplings were very tasty! This recipe takes a while to make, so give yourself an hour of just prep time if you plan on making your own wrappers. You could also just by store wrappers and that will help a ton. Learn from my mistakes by taking the advice next. First, make sure your dough isn’t too sticky for your wrappers. If the dough tries to stick to your hand, add more flour. Finally, these will stick to the pan once all the liquid is out, so use a stiff spatula and scrape the bottom of the pan to get that nice crisp bottom. You could also steam them, but I don’t have a decent steamer basket, so this faux steaming will work for me. These dumplings are savory and have so much flavor. The soy dipping also helps even out the flavor and is necessary for this recipe. This recipe makes 20 dumplings or 3 adult servings.

Pork Dumplings Recipe CardDownload

What You Will Need

Wrappers

  • 1 1/2 Cups Flour
  • 1/2 Cup Warm Water
  • Rolling pin
  • Cling wrap

Filling

  • 1/2 lb Pork, ground
  • 1/2 Medium Onion, finely diced
  • 2 Garlic cloves, minced
  • Ginger paste
  • Sesame Oil
  • Mixing Bowl
  • Frying pan and Lid
  • Stiff Spatula
  • Soy sauce, for serving

Directions

Making Wrappers

1. Mix together in a bowl flour and water until the dough comes together. Knead until dough is smooth and elastic. Dough should not be sticky. Once dough is formed, wrap in cling wrap for 30 minutes to rest.

2. Once rested, turn out onto floured work surface. Divide into 20 balls and cover with cling wrap when not working with them. Roll out each ball into a 3 inch circle. Set aside on floured surface.

Making Pork Dumplings

  1. Mix together in a mixing bowl, pork, garlic, onion, ginger, and sesame oil.

2. In the center of your wrappers, add 1 Tbsp pork mixture. Fold in half and seal edges. Begin heating your frying pan over medium heat.

3. Once hot, add enough dumplings to fit in pan without touching. Add 1/3 cup water, and cover for 5 minutes and cook undisturbed. Remove the lid and cook until all the water disappears and the bottom of the pan begins to turn a dark brown. Remove from heat. Using spatula, free your dumplings from the pan, plate and serve.

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Tilapia Wrap with Coleslaw

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These wraps are great for dinner or leftover as a lunch. This fish filling tastes great warm or cold. The tilapia is pan cooked with spices so the flavor penetrates the fish. Peppers and onions add some bright flavor to the fish, and the coleslaw adds some much needed acidity, but also some cooling base, if you wanted to make your fish even spicier. To make your fish spicier, simply add a drop or two of hot sauce, some cayenne pepper powder, or some red pepper flakes. This recipe makes 4 full wraps. I used 12 inch tortillas, but if you use 8 inch, you could probably get 5 wraps total. Here is also a link to my coleslaw recipe if you’d like to make your own!

Tilapia Wrap with Coleslaw Recipe CardDownload

What You Will Need

  • 2 Tilapia Fillets, thawed
  • 4 Flour Tortillas
  • 4 Cups Coleslaw
  • 1/3 bag frozen peppers and onions, about 6-7 Oz, thawed
  • 1 Tbsp Cumin
  • 1 Tbsp Chili Powder
  • 1/2 Tbsp Paprika
  • 1/2 Cup Water
  • 2 Tbsp Oil
  • Large Frying Pan

Directions

1.Heat pan over medium heat. Once hot add oil and tilapia. Sprinkle with half your spices, and cook for 3 minutes on your first side. Flip, sprinkle with remaining spices, and cook for another 3 minutes.

2. Break up your fish, add your water and peppers and onions and bring to a simmer. Cook for 5-10 or until most water evaporates off.

3. Split Tilapia filling evenly between 4 tortillas. Top with one cup of coleslaw each. Wrap your tortillas and serve.

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New England Clam Chowder

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With cold weather just around the corner, nothing will warm you up quite like a bowl of soup. Clam chowder is one of my favorite soups. I like both varieties, but I decided to make the New England style for the cold and rainy day it was. This recipe is very easy, but it’s best to prepare your ingredients first, so you aren’t running around as much once you begin. If you would like a whiter soup, be careful not to cook your onion too high and be careful not to burn your butter or your flour shortly after. Once you add your remaining ingredients, be sure to stir very often, and if possible almost constantly. The soup will quickly form a skin on top if left alone, and a skin on the bottom will begin to forms if left even longer. Serve this soup with crackers, toast, or a half sandwich for a very filling meal. This recipe makes 4 servings of soup.

New England Clam Chowder Recipe CardDownload

What You Will Need

  • 1-2 Cans of Minced Clams (6.5-10 Oz)
  • 4 Medium Potatoes Peeled and Cubed, about 2-3 Cups
  • 2 Tbsp Butter
  • 1 Medium Onion Diced, about 1 Cup
  • 2 Cups Chicken Stock
  • 3 Tbsp Flour
  • 1 Can Evaporated Milk, 12 oz
  • Dutch Oven/Small Stock Pot
  • Wooden Spoon and Ladle
  • Salt and pepper to taste

Directions

  1. Prepare your ingredients. Place your pot over medium heat. Add your butter and onion until the onion is tender. Add your flour then cook stirring constantly for 2 minutes, until flour has become a paste with the butter.

2. Add your potatoes, chicken stock, evaporated milk, and the liquid from your clams. Heat to a simmer, then cook over low for 20 minutes stirring every 2-3 minute. Be sure to scrape to bottom to prevent burning.

3. Finally, add your minced clams. Cook for another 2 minutes. Remove from heat, and let cool 5 minutes before serving.

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Chicken Lo Mein with Cabbage

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I have done many posts about lo mein, but I have yet to post about the standard, chicken lo mein. This chicken lo mein is full of savory flavors, tender chicken, sauteed but crunchy onions, and cooked cabbage which adds a whole new texture. Lo mein is a classic oriental dish that is easy enough to make at home. This recipe makes 4 adult sized servings.

Chicken Lo Mein with Cabbage Recipe CardDownload

What You Will Need

  • Wok/Large Dutch Oven
  • 2 Tbsp Oil
  • 1 Medium Onion, sliced
  • 2 Cups Rough Cubed Green Cabbage
  • 2 Frozen Chicken Tenders, Cut into Strips
  • 8 Oz Vermicelli/spaghetti
  • 2 Tbsp Oyster Sauce
  • 3 tsp Sesame Oil, Divided
  • 5 Tbsp Tbsp Soy Sauce, Divided
  • 1 Tbsp Minced Garlic
  • 2 tsp Dried Ground Ginger
  • (Optional) 2 tsp Red Pepper Flakes

Directions

  1. Add your oil to your pan and heat over medium heat until hot. Add your Cabbage to the oil, add 1 tsp sesame oil and 2 Tbsp soy sauce, and cook for 5 minutes. Also begin boiling your spaghetti, cook until al dente, then strain.

2. Add your sliced Chicken and cook on each side until both sides are cooked (it will finished cooking with everything else). Add onion and cook until beginning to soften.

3. Add remaining sesame oil, soy sauce, garlic, ginger, red pepper flakes, then stir together to coat. Add your noodles and stir until everything is coated, then remove from heat. Let cool for 5 minutes before eating.

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Pan Seared Pork Chop

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Pan seared pork is easy to make and doesn’t take long. This is a simple recipe to make a beautiful and tasty dish. I chose to not add much flavor to these pork chops except butter. If you would like to add more flavor, simply season before cooking, or add your seasoning when I added my butter. You can cook these pork chops entirely on the stove by cooking 8-10 minutes per side, based on the thickness of your slices. I just wanted to add a nice crust, then finish my side in the pork renderings. For the recipe for my accompanying side, come back for tomorrow’s post. I only cooked 2 pork chops, but you could repeat the cooking process for as many chops as you need. 1 bone in pork chop is enough to serve 1 adult.

Pan Seared Pork Chop Recipe CardDownload

What You Will Need

  • Large Sided Frying Pan
  • Thongs
  • 2+ Bone in Pork Chops, Thawed and Separated
  • 2 Tbsp Butter
  • A Spoon
  • 1 Tbsp Olive Oil
  • Baking Sheet

Directions

  1. Heat oven to 350 F. Heat your frying pan over medium high heat until hot. Once hot, add oil and pork chops. Let cook on first side 4 minutes undisturbed.

2. Flip your pork chops and cook another 4 minutes on second side. Once flipped, immediately add butter and start melting. 3 minutes into cooking on second side, begin spooning butter over pork chops.

3. Once the second side cooked, transfer to a baking sheet and bake for 10-15 minutes or until internal temp of 170 F is reached. During that time, you can prepare other sides. Let rest 10 minutes before serving.

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