CHICKEN SPRING ROLLS

Delicious Spring Rolls can be made with just about anything like Chicken, Pork, Beef, Shrimp or all Veg.  The key to a delicious Spring Roll is to use flavorful ingredients like Chinese 5 Spice (found in most Markets these days) which is a blend of aromatic and spicy flavors like no other.  Fresh Ginger is also important because it provides an Amazing background flavor that is unmistakable in Spring Rolls.  The secret ingredient in my Chicken Spring Rolls is creamy Peanut Butter.  Yes, Peanut Butter.  It gives a flavor component that compliments all of the Spices and Veg perfectly without tasting like Peanut Butter.  Your guest may ask what is that unique flavor.  When you are Cooking The Amazing a secret ingredient will make your Chicken Spring Rolls the best you've ever eaten.


Here is the recipe.


25  Spring Roll Wraps, Thawed
6 c  Finely Shredded Green Cabbage
1/2 c  Finely Diced Carrot
1/2 c  Finely Diced Green Onion
1/2 c  Finely Chopped Fresh Cilantro
2  Finely Chopped Cloves Of Garlic
3 T  Soy Sauce
3 T  Grated Fresh Ginger
1 T  Chinese Five Spice
1/2 c  Creamy Peanut Butter
1 lb  Ground Chicken
2 T  Olive Oil
1 t  Fresh Ground Black Pepper
Vegetable Oil For Frying
Water For Sealing Spring Roll Wraps

Makes about 12 Spring Rolls


1.  Thaw out your frozen Spring Roll wraps , if frozen, in the refrigerator.  Finely grate the fresh Ginger after peeling it first.  Prep and chop/dice all of your Veg, Herbs and measure all of your Spices, Peanut Butter and Soy before touching the Chicken to avoid contamination.  Set all prep aside.

2.  Over medium high heat put 2 T Olive Oil in a large pan.  Once the Olive Oil is hot add the Ground Chicken and cook all the way through using a spoon to break it up into small pieces.  This takes about 7-9 minutes.

3.  Once cooked, reduced the heat to medium and add everything but the Cabbage and Spring Roll wraps.  Stir well cooking for 3 minutes distributing the Spices, Peanut Butter, Ginger, Veg and Herbs together with the Chicken.

4.  Add all the Cabbage and incorporate with the Chicken and Veg mixture and stir constantly for 5 minutes while the Cabbage cooks down.  The Cabbage should still have some crispness to it.

5.  Taste and correct for seasoning adding Salt or more Spices to suit your tastes.   Set aside to cool some.

6.   Use 2 Spring Roll Wraps for each Roll because 1 is too thin and not strong enough.  Lay 2 Wraps stacked on each other flat on a board or the counter.  Have a small dish of cold Water next to where you are working.  Dip your fingers into the Water and run it along the entire outer edge of the Wrap.  Moisten about a 1 inch border all the way around.

7.  Spoon about 1/2 c of the cooled (but still warm) Chicken and Cabbage mixture onto the lower 1/2 of the Wrap leaving about 3 inches from the lower edge.

8.  Roll up the lower 1/3 rd of the Wrap over the mixture holding it in place with your fingers.

9.  Fold in both sides about 2 inches toward the middle of the roll and hold them in place.  Moisten underneath the folded sides with Water so the sides will stick to the roll.

10.  Tightly roll towards the top of the Wrap.  Use your fingers and dip them into the Water and apply a small amount of Water to the top of the Roll that will meet the end of the Wrap to help form a seal.

11.  Complete by rolling to the edge and place sealed edge down on a platter or plate and continue to roll the rest of your Spring Rolls.

12.  Add enough Vegetable Oil to come 3/4 way up the sides of your Spring Rolls to a deep pot or deep fryer.  Preheat the Oil to 375 degrees.  Be sure your oil is hot before adding Spring Rolls or they will soak up Oil and be greasy not crispy when done.  Fry for 3 minutes on one side then flip and fry the other side for 3 minutes more.  Don't over crowd the pan or this will reduce the temperature of the Oil.  Fry in 2-3 batches depending on the size of your pot or fryer.

13.  Remove the cooked Spring Rolls and drain on paper towels and allow to cool just a little before eating. 

COPYRIGHT (c) 2012

BACON BLUE CHEESE SPIRALS

Bacon is one of those foods many of us can not live without.  Bacon is in a class of it's own especially when it is combined with Blue Cheese and Puff Pastry in this easy to prepare appetizer.  Serve this delicious and savory appetizer warm or room temperature.   It makes a great and unique Salad topping, used much like you would Croutons.  Be sure to use a good quality Blue Cheese cut from the wheel and not a prepackaged tub of "crumbles" which will lack taste and make these appetizers boring and nothing like their full potential.  Good ones like Maytag, Gorgonzola or Stilton are easy to find these days and worth the search.  When you are Cooking The Amazing, something as simple as Bacon and Blue Cheese can come together and be incredible.



Here is the recipe.




3 oz.  Blue Cheese (A Good Quality One)
1/4 c  Cream Cheese
1/4 c  Sour Cream
1/2 t  Fresh Ground Black Pepper
10 Strips of Cooked Bacon
1/2 of a 17.3 oz Package of Frozen Puff Pastry
      (Like Pepperidge Farm Brand)




1.  PLAN AHEAD day before:  Allow Puff Pastry to thaw in the refrigerator over night. 


2.  PLAN AHEAD day of:  Allow the Blue Cheese and Cream Cheese to sit out for 2 hours to soften up and make spreading easier. You will be making the filling and spreading it on the Puff Pastry then refrigerating for 3 hours before baking later.

3.  Fry 10 strips of good quality Bacon until crisp and place on paper towels to drain.  Set aside to cool then crumble and refrigerate while Blue Cheese softens.

4.  Once your Blue Cheese and Cream Cheese has softened add them to a medium bowl and break it up using a fork or your fingers.

5.  Add Sour Cream, Black Pepper and Bacon crumbles and mix well with a spoon.  It will be thick.  Set aside.

6.  Dust a board or work surface with a little flour to keep the Puff Pastry from sticking.  Use only one of Puff Pastry sheets that come in a package for this recipe.  Roll it out slightly using a rolling pin.

7.  Spread the Blue Cheese mixture evenly almost to the edges of the Puff Pastry.

8.  From the widest end start rolling the Puff Pastry to the middle then roll the other side to meet it in the middle.  Wrap tight in plastic wrap and refrigerate for 3 hours minimum and up to over night if needed.

9.  After chilling, preheat oven to 375 degrees.  Place a parchment sheet or spray a Cookie Sheet with Vegetable Spray (Like Pam) and set aside.

10.  Remove from the refrigerator and cut the two rolls in half.  Then cut each roll into 1/2 inch wide spirals and place on the Cookie sheet. 

11.  Bake at 375 degrees for 18-20 minutes or until the Puff Pastry if puffed and just starts to brown.  Over cooking will make the Cheese filling run out and burn.  Remove them before they look "done" and look a little under baked.  Sever warm or at room temperature.


Other great appetizers that you could serve along side these are Ham And Cream Cheese Appetizers or

easy to prepare Stuffed Mushrooms.

Copyright (c) 2011

HUMMUS

Hummus used to be exotic and found only in specialty markets and in big cities outside of the Middle East.  Today, you can buy it at the local Piggly Wiggly and in a variety of flavors.  I first ate Hummus in the early 90's while traveling in the Middle East.  I couldn't get enough of it and would eat it everyday for lunch and with dinner.  I started making my own when the supermarket varieties I tried were grainy and not flavorful.  It was nothing like the real thing that I ate in Syria, Jordan or Egypt which was silky smooth and tasted Amazing.  Over the years I sometimes have added nontraditional Tomatoes and Cilantro to mine to change up the flavor.  The secret to smooth Hummus is to use skinned Chick Peas.  Canned Chick Peas are OK but if you soak your own and cook them the taste is a little better and more traditional.  I use canned because of convenience and ease.  Just use a good Tahini which is the other dominant taste of Hummus.  Tahini is a paste made from Sesame Seeds and can be bought almost anywhere these days (find it for sure at Whole Foods) usually near the Peanut Butter or in the international foods aisle.  Fresh Lemon Juice is a must.  Hummus is traditionally served with a drizzle of Olive Oil and a dash or two of Cumin and a few whole Chick Peas on top and is eaten with Pita Bread.  Of course, we adapted to Hummus well in the US and use it in Sandwich Wraps, to dip Veggies in and on Crackers for a quick snack.  No matter how you eat it, make your own Hummus and it will taste like no other because you are Cooking The Amazing.



Here is the recipe.


2 Cans (15 oz each) Garbanzo Beans (Chick Peas)
or  3 c Cooked Chick Peas
      (from  1 1/2 c soaked dried Beans)
3/4 t  Fine Grain Sea Salt
2 1/2  Cloves Garlic crushed fine
1/2 c  Fresh Squeezed Lemon Juice
1/2 c  Tahini
1/4 t  Paprika
1/4 t  Cumin
1-2 T  Reserved Cooking Water
Olive Oil to drizzle


1.  Drain 2 cans of Garbanzo Beans (Chick Peas) and rinse well under cold water removing as much of the skins as possible with your fingers and discarding the skins.  Place the drained Chick Peas in a pan with enough Water to cover and simmer for about 20-30 minutes until very soft and tender.  Drain Water from the pan and reserve it.

FOR SOAKED DRIED CHICK PEAS: Soak about 1 1/2 c of dried Chick Peas in lots of cold water over night for at least 12 hours at room temperature on the counter in a large pot covered with a lid.  Drain the soaked Beans and rinse well.  Cook Chick Peas in fresh cold Water by bringing to a rolling boil then reduce heat to a simmer and cook until very soft and tender about 1 1/2 - 2 hours.  Drain Water and reserve it and remove any skins with your fingers and discard the skins.

2.  Place in a food processor the Sea Salt, crushed fresh Garlic, fresh squeezed Lemon Juice, Tahini, and Paprika and Cumin and process until smooth.  Use a rubber spatula and scrape down the bowl often.  Add the skinned Chick Peas and process until smooth.  Add 1-2 T of the reserved Chick Pea cooking Water then process in food processor about 2-3 minutes.  Add more cooking Water if needed to achieve a very smooth consistency.  Keep processing until very smooth.  This may take 5 minutes or more.  Taste and adjust with more Sea Salt if needed.

3.  Serve at room temperature or chilled from a tightly wrapped bowl with a drizzle of Olive Oil and garnish with Paprika and or Cumin, Sea Salt and Black Pepper if desired.  The Hummus improves in flavor after refrigerating for 4 hours or even better over night.  Consider fresh chopped Parsley, fresh Mint, fresh Cilantro, Red Onion thinly sliced, tiny Pickles, Olives or Tomato Slices.  Use your own taste buds to guide you.  Serve with Pita Bread or Crackers or Tortilla Chips for an international twist.

COPYRIGHT (c) 2011

MOZZARELLA PESTO SALAD

Anything with fresh Mozzarella Cheese and Pesto in the same recipe has to be amazing.  There is just no way around it.  The key to making this Salad the best possible is to use fresh creamy Mozzarella, bright succulent Tomatoes and the best homemade Pesto.  Serve this Salad along side Lemon Grilled Chicken or on top of crisp garden Greens drizzled with Olive Oil and a dash of sharp White Wine Vinegar.  The best Mozzarella is the fresh stuff found at a good Italian Deli or a market that has a cheese monger.  For this recipe use the "Ciliegine" (cherry sized) Mozzarella stored in a brine for freshness.  Whole Foods is a national market that carries fresh Mozzarella.   This simple recipe is packed full of complimentary flavors and textures the make Cooking The Amazing worth every bite!

Here is the recipe.

1 c  Pesto, fresh prepared

1 lb.  Fresh Mozzarella Cheese, ciliegine size

2 c  Cherry Tomatoes, halved

1/4 c  Red Onion, diced medium

1/2 t  Sea Salt, fine grain

1 t  Black Pepper, fresh ground

3 oz.  Pine Nuts, toasted (OPTIONAL)

2 c  Cooked Pasta (OPTIONAL SEE BELOW)

1.  For my Pesto recipe click here.   Use 1 c of freshly prepared Pesto for this recipe.

2.  Drain the balls of Mozzarella from the brine and place in a large bowl.  Do not wash or dry them off but drain as much of the brine off as possible.

3.  Cut the Cherry Tomatoes in half and fold them gently into the bowl of Mozzarella.

4.  Dice the Red Onion medium dice and add to the bowl with the Sea Salt and Black Pepper. 

5.  Add the prepared Pesto and fold all ingredients well.  Taste and adjust the Salt and Pepper as needed.  Serve immediately at room temperature or chill in the refrigerator and serve cold.

6.  Sprinkle the top, just before serving, with toasted Pine Nuts as an option.   Click here to see how to toast Pine Nuts in the Pesto recipe.  Or fold in 2 cups of cooked Pasta such as Rotini for an amazing Pasta Salad.  If you are adding Pasta be sure to add 3/4 c more of fresh Pesto.

COPYRIGHT (c) 2010

HAM & CREAM CHEESE APPETIZERS

These easy to make Ham and Cream Cheese Hor d'oeuvres are a blast from the past.  (Yes, I had to Google how to spell Hor d'oeuvres.)  My mom would make these for parties and family get togethers and they would always be the first to be eaten.  The recipe has only three ingredients and is so easy that you will not believe how good they taste.  Place them on a platter of snacks with Cheeses and Crackers or Vegetables with Dip or toss into a Salad of mixed Lettuces and Tomatoes and serve it with dinner.  Asparagus spears can be substituted for the Green Onions for a more mild and sofisticated taste.  The salty Ham is complimented by the Cream Cheese and sharp Green Onion in the middle in a visually appealing spiral.  The party is about to start and you will be ready because you are Cooking The Amazing.

Here is the recipe.

1  8 oz. Package Cream Cheese

8  Green Onions or Asparagus Spears

8  Slices of Smoked Ham

Makes approx. 32

1.  Set the Cream Cheese out to soften at room temperature.

2.  Use Smoked Ham from the deli counter that is sliced thick.  Thin shaved Ham will not work and will tear as you spread the Cream Cheese.

3.  Cut your Green Onions into the length of your Ham slices, removing the root tips and also cutting the green tops the same size as the Onion part.



4.  If you are using Asparagus, cut the tough ends off the Asparagus then blanch them for 4 minutes in Salty boiling water.

5.  Immediatly put the blanched Asparagus in an Ice Water bath for 30 secs to stop the cooking and lock in the bright green color.  Blot with papertowel and allow to drain on the papertowels until dry.

6.  Spread the softened Cream Cheese almost to the edges of the Ham about 1/8th of an inch thick.

7.  Roll the Green Onions and the green tops or Asparagus tightly in a log.  The Green Onions or Asparagus will stick out the ends.

8.  Place the rolled Ham logs into a zip lock bag and refrigerate for 1 hour.  After the Cream Cheese has hardened cut the ends off the Ham logs.  These are the cook's quality control samples to make sure they taste good!  Using a very sharp knife cut the Ham logs into 1 inch slices using minimal pressure so you do not smash them as you cut.  Wipe the knife frequently between cuts so the Cream cheese does not smear on the sides for a nicer appearance.  Cover tightly and refrigerate or serve immediately

COPYRIGHT (c) 2010