WONTON WRAPS...a Love Affair

I don't know about you...but I am totally into WONTON WRAPPERS.

This little guys are so versatile...and they're LOW IN CALORIES!

I regularly use them in my cooking classes...they make the perfect "holder" for so many foods. Probably, the most popular appetizer I make with these little guys is my 

Mango Chutney/Cream Cheese Bites...a twist on the classic southern appetizer.

To make a really great "holder", I use a fluted cookie cutter to cut each wrapper. Then I place it in either a tartlette pan or a mini-muffin pan (I use the Flexipans by Demarle at Home.). These are baked for about 6 minutes at 350 degrees, then popped out of the pans and cooled. When cooled, I fill them, then top with a garnish of coconut, green onion or chives, and chopped peanuts. I often make the wontons a day or so ahead and store them in an airtight container until I am ready to use them.

Here are a few more dishes I have made with 

Wonton Wrappers...

Chili Lime Shrimp appetizers
(pinterest recipe...FABULOUS!)

Wonton cups with "Sheryl's Dip"
(Mix a little mayo with sharp cheddar, black olives and green onion. Sheryl puts it on Triscuit crackers. Yum!)

Parmesan Crisps/Crackers
(Cut each wonton in half. Place on a Silpat (or conventinal baking tray, lined with parchment paper). Brush a little olive oil on each wonton and sprinkle with sea salt, pepper (tiny bit!) and shredded Parmesan cheese. Bake for 6-7 min. at 350 degrees)

I also make these crisps using a little canola oil and cinnamon sugar. These goodies are wonderful when paired with a fruit salsa...or even by themselves.

Southwestern Egg Rolls
(The "rolls" are a Pinterest recipe. I liked it even better in the wonton cups (made in a Demarle Mini Muffin Flexipan or conventional mini muffin pan)! Great filling...and it makes a lot! Spicy!)

Give them a try...and please share YOUR recipes using Wonton Wrappers!!!

Happy cooking!
Jane

I am linking up with Foodie Friday...www.designsbygollum.blogspot.com

MINI GERMAN PANCAKES

Because of our schedules, breakfast at our house is usually "fix your own". 

MacDaddy is an early riser. He loves to get going in the morning...watching his business shows, catching up with the world...reading the WSJ.  I love to stay up late...no noise...no distractions...and paint into the wee hours. Then I sleep late. With this kind of "schedule", breakfast is a "make your own" affair.

But sometimes, I wake up early with the urge to make something different...something special. And that was the case this morning.

I found an interesting recipe on Pinterest...and AllRecipes.com

Mini German Pancakes. 

The recipe is quite basic, but the photo drew my attention. So this morning....I prepared them. And I am so glad I did. They're delicious!

The batter is rather "eggy"...just as it should be. And they all puffed up just like they perfectly!  I made them in the Demarle at Home Muffin Flexipan...No oils, butter, or sprays are needed in these pans. (The new Popover Flexipan would work with this recipe, too.)

To serve...I made a fresh berry compote, using fresh blueberries and strawberries...and no sugar!

Here's the recipe:

Mini German Pancakes

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. grated orange zest (this is optional, but it tastes great!)
1/4 cup melted butter

1.  Preheat the oven to 400 degrees F. In a blender, combing milk, eggs, flour, salt, vanilla and orange zest. (Make sure there are no flour clumps!)

2.  Blend in butter, a little at a time.

3.  Fill the Demarle at Home muffin cups a little less than half full. (If using conventional muffin pans, grease them!) You should get 18-24 cups.

4.  Bake for 15 minutes, or until the pancakes are puffy and golden on top (edges should be slightly browned).

5. Serve with your favorite toppings.

Fresh Berry Compote

2 cups fresh blueberries and strawberries. (I mixed a pint of        blueberries with 3 large, chopped strawberries)
2 Tbsp. water
1 Tbsp. butter
1 tsp. cornstarch
(If desired, you can add 2 Tbsp sugar. I did not.)

While the pancakes are baking:
In a medium saucepan, place all ingredients and bring to a boil for about 3 minutes. Stir occasionally, to keep from burning and sticking. Simmer 2-3 minutes until slightly thickened. Spoon into the wells of the pancake. Dust with powdered sugar, if desired.

YUM!

YUM YUM CINNA-BUNS!

DON'T THESE ROLLS LOOK DELICIOUS???

Would you believe they were made with just a few simple ingredients? And all the rising was done OVERNIGHT in the oven?

But first...and I believe foremost...it starts with the perfect baking pan...the Demarle at Home Large Round Flexipan.

Now I know I talk about the Demarle products a lot...but they have streamlined my cooking life. And that's something to SHOUT about!!!

You know how much I hate cleaning up after a meal...

Well, with this pan (even with sticky, gooey cinnamon rolls) clean-up took about a minute! Yep...that's right! The rolls popped right out and all it took to clean the pan was a little hot soapy water, a quick rinse and shake to dry...and voila'...IT'S CLEAN.

Talk about EASY!!!

OK...enough about my pan....

 These cinnamon rolls are super easy to prepare...and you use FROZEN BREAD DOUGH!

 Place about 16 frozen rolls in the bottom of your pan. (If you are using Demarle, you do not need to grease/oil/spray the pan. If you are using conventional bakeware, PREPARE YOUR PAN.)

Sprinkle the rolls with about 3/4 cup brown sugar. Sprinkle several good shakes of cinnamon on top. (I use a lot, because we LOVE cinnamon...plus it's really good for you. Gotta have something "healthy" in this dish!) Then pour 1/2 cup butter (melted) over the top of the rolls/sugar. If desired, sprinkle with pecans. (You can use walnuts, but, hey, I'm southern. We live on pecans!)

Place the round mold on a Demarle perforated baking tray (you can use a regular baking sheet, if you don't have the holey kind) and cover the rolls with plastic wrap OR with an octagonal Silpat.

Put in a cold oven, overnight.

In the morning, open your oven and remove the tray with the rolls. Preheat the oven to 350 degrees. Then remove the plastic wrap/Silpat.

When the oven is ready, place the tray with the rolls back into the oven and bake for about 30 minutes.

This is what you get!

Let the pan of rolls sit for a couple of minutes, then invert onto a serving plate.

The round Flexipan slides right off... (I don't know how easy the conventional pans will do. I don't use them anymore!)

This is the cleanup! All I need to do is wash the Flexipan in some hot, soapy water, and shake it to dry it. (This is MY kind of cleanup!!!)

All you need to do now is pour yourself a cup of coffee and enjoy...

For a variation...You can use butterscotch pudding (the cook and serve kind), 1/2 cup brown sugar and 1 stick of butter (melted)...This is more like the traditional Monkey Bread.
or
If you wish, melt the butter in a saucepan, add the brown sugar, cinnamon, and, if desired, a little white sugar to the pan. Stir until melted. Dip the frozen bread dough into the butter mixture (USE TONGS! This mixture is HOT!!!), then place in the baking pan. Pour the remaining butter mixture over the rolls, cover and follow the rest of the directions.

This afternoon we're testing this technique with MINCED GARLIC and BUTTER!!! 
I can already smell it.....Ahhhhhhhh.

Enjoy!
Jane

I am linking up with Foodie Friday

CHICKEN ROULADES

Chicken Roulades...my new favorite dish to make. Why? 
Because it is so quick and easy ...and it's much more economical to prepare, than to purchase them at the meat market.

You know...I had not even thought of that until last night when one of my customers mentioned that she had just purchased 4 roulades for her family...and spent $20 on just the chicken dish! At our party, we made these tomato/spinach/Parmesan cheese stuffed roulades for under $10...and still had chicken left to make an appetizer!

The beauty of Chicken Roulades is that you can stuff them with just about anything. Chicken Cordon Bleu is a "roulade"...my Publix has these and other varieties available in the butcher shop. Other meat markets have them stuffed with crabmeat...cheddar cheese...even sausage! There are so many ways to prepare them...

The recipe for my version came from a fitness trainer...as part of the "HEALTHY COOKING" class we held last week. The original recipe required browning the roulades in a pan on the stove. But, I tweaked the recipe a bit, to use on my Demarle at Home Silpat...and to make the dish even easier! A quick dip in egg whites, mixed with a little chicken broth, then a roll in Italian Seasoned Bread Crumbs, and the roulades were ready to BAKE! You can bake these in traditional pans, but you will need to turn them during baking. But when using the Silpat and the Perforated Baking Tray, the roulades cook on both sides...in about 25 minutes! No turning....and best of all, cleanup takes just seconds with just a quick soap and water wash. 

These roulades were delicious, both hot and cold. They would also make a nice heavy appetizer...

For the "Healthy Cooking Class", we served the Roulades with red peppers stuffed with quinoa and vegetables, a shrimp/mango appetizer, Portobello Mushroom "Pizza", and Fresh Blueberry/Peach Crisp. Every recipe was approved by the fitness trainer...and all the dishes were DELICOUS and HEALTHY...and they're 

EVERYDAY EASY!

Enjoy! 

CHICKEN ROULADES
     with Tomato, Spinach and Parmesan Cheese

Boneless chicken breast (I used a cutlet...on sale), pounded THIN. Take the thin chicken breast...place a thin slice of fresh tomato on the breast. Add several leaves of fresh baby spinach. Sprinkle with a little shredded Parmesan cheese. Roll as tightly as you can. Fasten with toothpicks.  Dip the chicken roulade in a dish of beaten egg (or egg white) and a couple of tablespoons of chicken broth, mixed together. (Basically, you will "roll" the roulade in this mixture). Roll the roulade in Italian seasoned bread crumbs. (Light!) Place on Silpat/tray and bake at 375 for about 25 minutes (more or less, depending on the thickness of the chicken and the oven). Remove from Silpat and slice. (This is really a pretty presentation...white meat with red and green swirl)

If desired, you can make a sauce to pour over chicken...chicken broth, diced tomatoes, chopped spinach, a splash of white wine (actually calls for red wine vinegar...I think the wine would be better)and a little seasoning, such as garlic, onion, salt and pepper. Simmer while the chicken is baking...reducing the liquid. Spoon over the roulades. Sprinkle the top with a little chopped fresh basil.

I am connecting this Foodie Friday this week...check out all the fab recipes!

PARMESAN HASH BROWNS and BUTTERMILK BLUEBERRY BREAKFAST CAKE

Yesterday, I posted photos (on Facebook) of two more delicious dishes I made in my Demarle at Home FLEXIPANS...and I have had requests for these recipes over and over again... Since it's easier to share the recipes through my blog... here goes!

Parmesan Hash Brown Cups

By Monica  http://www.theyummylife.com            Servings: makes 12
(The original recipe has been modified to use in Demarle at Home Flexipans)

Ingredients

·         1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel

·         3 green onions, chopped (approx. 1/3 cup), both white and green parts (I used 2)

·         1/2 cup grated Parmesan cheese

·         1 teaspoon kosher salt

·         1/2 teaspoon black pepper

·         2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Place the Muffin Flexipan on the medium perforated baking sheet and set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes. The potato cups should pop right out of the flexipan, but if needed, gently press the bottom of the muffin flexipan to release each potato cup out and place on serving plate. (The recipe suggests inverting the potato cup, serving it bottom side up, but there was no difference in the top or bottom. Both were perfectly browned . Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin flexipan, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS - make them in mini muffin pans. 

SERVING SIZE = 1-2 hash brown cups per person

BUTTERMILK BLUEBERRY BREAKFAST CAKE

(MacDaddy REALLY loved this! Light texture, full of fresh blueberries, and not too sweet!)

Buttermilk Blueberry Breakfast Cake

http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Recipe modified to use in a Demarle at Home Flexipan

Serves 6-8

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup* 

1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

2 Tbsp. sugar for sprinkling on top of cake

* 7/8 cup = 3/4 cup + 2 tablespoons

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Place a Demarle at Home Flexi-pan on the Medium Perforated Baking Sheet. DO NOT USE OIL, BUTTER, NON-STICK SPRAY!!! Spread batter into pan.  Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before unmolding the cake onto a serving plate. Sprinkle the cake with the remaining sugar.

***I found both of these recipes on Pinterest and modified them to use in Demarle at Home Flexipans...Both dishes come out cleanly from the molds/pans. Cleanup is just a quick soap and water wash. These Flexis make cooking healthier and EVERYDAY EASY!!! If you would like to know more about these pans, please email me.

Enjoy!
Jane

I am linking up with Foodie Friday!

BACON!!!

I'll NEVER fry bacon again!

Now that I have discovered baking bacon, I'll be happy to throw away my frying pan.

Although I have always loved the taste of fried bacon, I HATED the mess that was left behind. Even with a splatter guard, I always seemed to have grease droplets on the counter...the cabinet doors...the stove.

NO MORE!!!

From now on, I'll be baking bacon in the oven...350' for 15 minutes was perfect for our taste. If you prefer crispier bacon...add a few minutes. And, if you wish to have a little bit of sweetness...add a sprinkling of brown sugar.

PURE BLISS!!!

(The pan you see in my oven is a Flexipat by Demarle at Home.  The bacon grease pours right off the pan...And for any of you southern girls who use bacon dripping for seasoning your veggies, you can pour the drippings right into your jar! The pan cleans up with a quick wash with soap and water. 

My kind of clean up!!!

Enjoy!

Jane

Check out the wonderful recipes on Foodie Friday

*I am an independent consultant for Demarle at Home. .

CHERRY PIE POPS!

I am on a kick...little desserts! Just enough to give my sweet tooth a taste, without adding too many calories (or too much sugar!) to my daily diet.  This little Cherry Pie Pop is perfect for that!

As you can see from the photo, there is nothing to making these little pies...They're quick and EVERYDAY EASY!

CHERRY PIE POP (OR HAND PIE)

     (or as we called them on July 4th, George Washington Cherry Pie Pops)

            

    1 box Pillsbury Refrigerated Pie Crust (2 crusts)

    1 can Comstock More Fruit Cherry Pie Filling

    Lollipop sticks (if making “pops”)

    1 egg, beaten

    Sugar for sanding

Gently spread one of the rolled pie crusts onto the Roul'Pat. With a rolling pin, gently roll out any creases. (no flour needed on the mat!)

Using a round cookie or biscuit cutter, cut circles of pie crust. Place the circles on the Silpat. (no oils, sprays, butter needed on the Silpat!)

In the center of each circle, place about a tablespoon of pie filling…with 2-3 cherries. Press the lollipop stick into the crust…about ½ “ . 

Unroll the second pie crust. Place it on the Roul'Pat and repeat.  (Note: either gently stretch this circle or use a slightly larger cutter to cut the top circle…to accommodate the cherries). Place over the first circles and seal with the tines of a fork. Cut a vent on the top of each pie! (use a knife, scissors, or the fork tines) Brush the top of the little pie with some of the beaten egg. Sprinkle with sugar. Bake in a 375 degree oven for 15-20 minutes. (Keep an eye on the pies. Do not overbake!)

Cool for a few minutes on the Silpat before removing. Then cool on a rack.

For the display, I filled a "star" container with floral “marbles” and stuck the pies into the marbles. Worked fine!

*Any filling can be used.

**Even with all the food we had at our Independence Day celebration, not a single pie was left!!! They really were good!

***I am teaching "how to make" these pies at my Friday night cooking class. Those ladies are in for a treat!

All the products used to make these pies are from Demarle at Home...

    Everyday dough cutter set...straight and fluted edges

    Silicone pastry brush (l love that this has a "rest" on the handle)

    Roul' Pat...perfect for rolling out pastry, creating shapes with chocolate and sugar...or as an art mat (beads will not roll off)

    Silpat...made of woven glass and coated with food grade silicone. (My FAVORITE everyday tool!)

    Perforated Baking Tray...aluminum baking sheet which ensures even distribution of heat.

Enjoy!

Jane


Check out the fabulous recipes at Foodie Friday and
On the Menu Monday!

PIZZA!!!

I am obsessed with PIZZA!  all kinds!!!

Maybe it's because I am always asked for simple pizza recipes at my cooking classes. Maybe it's because they are so EASY and QUICK to make. Maybe it's because they are a great way to used up leftovers.
(Ever tried a leftover Piccadillo with green olives, topped with sharp cheddar cheese pizza? Amazing!)

Whatever the reason... I am making pizzas all the time. And my husband LOVES it!!!

When in a hurry, I use prepared dough from the store...my Publix has balls of pizza dough in the bakery case (or in the freezer...just ask). And...if I'm in a REAL hurry, I'll succumb to using a Pillsbury crust in a can. (It's not too bad...especially if you doctor it up a bit).

Most recently, I was asked to prepare a BREAKFAST PIZZA for one of my cooking classes. This was  a new concept for me....leftover pizza was my idea of a breakfast pizza! So after a little experimenting (YUM!), this is the pizza we made...

Using the Flexipat*** and a Perforated Baking Tray, we used a Pillsbury Pizza crust (the LONG can) for expediency...then topped it with diced ham, chopped spinach, diced tomatoes and green onions. Then we scrambled 5 eggs in a bowl, and poured it over the unbaked crust and toppings. Finally, we topped the whole pizza with freshly grated mozzarella cheese. The pizza baked in a 375 degree oven for about 15 minutes, until the crust was lightly toasted on the sides. After resting a few minutes, it slid right out of the Flexipat, onto a cutting board. (NEVER use sharp items with Flexis or Silpats!)

THE LADIES LOVED IT!!!

Other topping ideas to try...
      Jimmy Dean precooked sausage, sharp cheddar cheese, and eggs*
      Crumbled bacon and cheddar cheese, eggs*
      Chopped fresh spinach, sliced tomatoes, fresh mushrooms, cheese (Swiss is good), eggs*

*For this size pizza, 5 "scrambled" eggs should be enough.
*** We chose to use the Flexipat due to the runny egg mixture. Pizza can also be made directly on a Silpat.

This is definitely an EVERYDAY EASY meal for your family! 

Breakfast...Lunch....or Dinner