Some fun foodie blogs

Two blogs I really like and thought I would share:
Smitten Kitchen
Dinner: A Love Story

Baby Shower Yummies

Cream Cheese Won Tons (makes 48)

2 (8 oz) pkg Cream Cheese, room temp.

1 C Sugar

2 Tbsp Snipped Fresh Chives

4 Dozen Won Ton Wrappers

4 C Peanut Oil (we used Olive Oil)

1 Egg White

Mix cream cheese, sugar, and chives till smooth. Rub egg white on edges of wrappers. Place spoon full in center of each wrapper. Fold wrappers so all corners are touching and press to seal. Preheat oil to 375 F. Cook till golden.

Chicken Egg Rolls

1 lb Minced Chicken Breast

4 C Shredded Cabbage or Jicama

1 Carrot Grated

1 Bundle of Bean Thread

2 Tbsp Wooded Ear Mushrooms

1/2 C Chopped Onion

1 Tbsp Soy Sauce

1 tsp Granulated Sugar

1/8 tsp Pepper

1/2 tsp Salt

1 Egg, Separated

1 pkg Egg Roll Wrappers

4 C Oil

Put bean thread in hot water and microwave 2 minutes. Soak in water till cool, drain and cut into 1-1/2 in. pieces. While threads are soaking, soak wooded ear mushrooms in hot water (i failed to mention they will probably be dehydrated). Drain and chop. Mix all remaining ingredients with egg yolk. Put 2 Tbsp of filling at one corner of wrapper. Roll and glue edges with egg whites. If using Rice egg roll wrappers, make thin batter and use instead of egg whites.

1 tsp Cornstarch

1/2 tsp Baking Soda

1 Tbsp Brown Sugar

water

Deep Fry in Oil (350 F) 3 minutes each side. Serve with sweet and sour sauce.

We used the same oil and temp. to cook won tons and egg rolls.

Sweet & Sour Sauce

2 C Orange Juice

1 (8 oz) can Crushed Pineapple

1 tsp Chicken Granules

1/2 tsp Fresh Grated Ginger Root

1/2 tsp Sesame Oil

2 Tbsp Tomato Sauce

1/2 tsp Salt

3 Tbsp Rice Vinegar

1/4 C Brown Sugar

2 Tbsp Cornstarch

Combine all ingredients. Bring to Boil, reduce and simmer 5 minutes. Remove and let cool before serving.

Tofu, what?!

Okay Em-here is the recipe I tried with tofu. It was surprisingly really good. Tofu is kind of tasteless and we both really liked the texture. If you're feeling bold I would recommend it.

Artichoke Pasta
1/2 lb. tri-colored pasta (or elbow macaroni)
1/2 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 lb. firm or extra-firm tofu, diced
1 (14-oz.) can artichoke hearts, quartered
1 (12-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce

•Cook the pasta according to the package directions.
•While the pasta is cooking, sauté the onion and garlic in the olive oil for 1 to 2 minutes. Add the diced tofu and sauté for 2 minutes, then add the artichokes, tomatoes, and tomato sauce.
•Drain the pasta and combine all the ingredients.

Makes 4 Servings

Creme Brulee French Toast

We are having this tomorrow after Stake Conference. It looks to me like a dessert,but my Mom is super excited about it. Her first experience with creme brulee was at Lauren's reception, and she thinks it will taste like that. She cut it out of the Deseret News. If you are interested in how it turned out call tomorrow. It is chilling in the fridge as I write.

Creme Brulee French Toast
1/2 c. unsalted butter
2 T. corn syrup
Bread sliced to cover butter mixture
5 large eggs
1-1/2 c. half and half
1 t. vanilla
1/4 t. salt
In a saucepan, melt butter, brown sugar and corn syrup. Pour into a 9x13 glass baking dish. Arrange bread pieces on top. Beat together eggs, half and half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 for 35-40 minutes.

Yummy Yummy Salad

Annie made this salad last year in Monticello and it made such an impression on me that I made it for our friends Easter dinner on Sunday:) Everyone like it.

Spinach and Bacon Salad

10 oz Baby Spinach

1/2 lb. Bacon, cooked and crumbed

1 sm. Red Onion, thinly, thinly sliced

3-4 oz Slivered Almonds, toasted

1 can Mandarin Oranges

Dressing

1/3 c. Sugar

2 1/2 Tbsp. Vinegar (I used Apple Cider Vinegar)

1 tsp. Fresh Lemon Juice (I used Lime)

1/2 c. Olive Oil

2 1/2 Tbsp. Honey

1/2 tsp. Paprika

1/2 tsp. Ground Mustard

1/8 tsp. Salt

Mix salad and add Dressing right before serving or the Spinach will wilt.

I didn't use all the Spinach the first time so I made it again a couple of days later but I also didn't have all the ingredients for the salad so I made this one.

About 4 oz Spinach, Quarter of a head of Cauliflower broken into florets. I cut the Dressing recipe in half, omitted the Lemon Juice and added a crushed Garlic Clove for a kick. The onion I minced real fine. So, I mixed the Dressing, added the garlic and onion to it then mixed it with the Spinach and Cauliflower. It was really yummy also:)

Thanks Annie!!!