TIME TO TAILGATE!

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

Fire Day Friday: Wanton Wontons

One of the wonderful byproducts of grilling and smoking is that I usually have a little extra cooked pork, chicken, or steak left over. This week I had a bit of hickory smoked pulled pork. It wasn’t really even enough for two bbq sandwiches but it was enough for 8 appetizer servings of these fried wontons.
These slightly spicy wontons make great appetizers for a formal meal or as the star of a tailgating menu.
Wanton Wontons
8 servings (3 wontons each)
¾ cup shitake mushrooms, diced
¼ cup carrot, diced
¼ cup red bell pepper, diced
1 Tbsp ginger, diced
1 clove garlic, diced
½ cup napa cabbage, diced
2 Tbsp cilantro, chopped
½ cup pulled pork
3 Tbsp sweet chili sauce
½ tsp fish sauce
½ tsp rice vinegar
½ tsp Sriracha sauce (hot chili garlic sauce)
Teriyaki sauce
24 wonton wrappers
Preheat a saute pan or wok over medium high heat. Add a tablespoon of oil.
Add the mushrooms, carrot and saute for 4 minutes.
Stir the bell pepper, ginger, and garlic. Saute another 1-2 minutes.
Turn off the heat and stir in the napa, cilantro and pulled pork. Let the residual heat of the pan wilt the napa and cilantro for a minute.
Mix the sweet chili sauce, fish sauce, rice vinegar, and sriracha sauce. Stir that into the pan mixture.
Place about 2 teaspoons of the mix on each wonton wrapper. 
Wet two edges of the wonton wrapper. Pull one corner over to the other corner.   Seal one edge and work as much air out as possible. 
Seal the remaining edge. Repeat with remaining wontons.
Preheat a deep fryer or a deep skillet with oil to 350f. Add the assembled wontons 3-4 at a time and cook for 30 seconds. Flip them over and cook another 30 seconds or until golden brown.
Drizzle with terriyaki sauce, red pepper flakes and serve with a cold beverage.
The crispy crunchy shell and the spicy fillings will make you “wantin’ wontons”.  yeah, I know, that’s a bad pun.

BLACK BEAN CHICKEN BURRITOS

BLACK BEAN CHICKEN BURRITOS
corn tortillas
black beans, drained well
KNORR creamy rice mix
4 ounce green chiles, drained well
2 cups rotisserie chicken pieces
15 ounce can HATCH green enchilada sauce
2 cups shredded cojack cheese
sour cream

  • Preheat oven to 350 degrees.
  • Spray a large baking dish.
  • Prepare KNORR rice mix as directed.
  • In a large bowl combine chicken pieces, black beans, green chiles, rice and 1/3 of the cheese.
  • Spread sour cream on each tortilla.
  • Add a scoop of the chicken mixture.
  • Layer in baking dish seam side down.
  • When baking dish is full, evenly pour the enchilada sauce over the enchilads.
  • Sprinkle cheese evenly over all enchiladas.
  • Bake 30 minutes.
  • Enjoy.

PUMPKIN BREAD, Molasses and wedding bands!

Rain is pounding on the roof and the sun porch, darkness has invaded our evenings until daylight savings time comes to play. And since I received a request, the only thing left to do was bake. You know they* say “the way to a man’s heart is through his stomach” so tonight I am making pumpkin bread! When Jim requested pumpkin bread the first cookbook I thought of was “The Wooden Spoon Bread Book”. I have used this book time and time again through the years.
Now you might be asking yourself how this could qualify as a “new” recipe for Make A New Recipe Tuesday, well let me explain. I had never made pumpkin bread with molasses before and let me tell you, it is wonderful! Second, this originally was a recipe that made one loaf and left half a can of pumpkin to be lost, so why not make 2 loaves and if that is too much for your family, you have a great surprise for the neighbor!

Pumpkin Bread
adapted from:  The Wooden Spoon Bread Book
350 degree oven
makes 2 loaves

The intro:  Some of my friends take a pumpkin from the field and cook it themselves. Starting from scratch has it’s virtues, but I personally make pumpkin bread with canned pumpkin. This is one case where I prefer for someone else to do the work.  (my thoughts, canned pumpkin is great to be able to make this wonderful bread, long after fall is gone.)

3 1/2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon each cloves, nutmeg, ginger OR 3 1/2 teaspoons pumpkin pie spice

  • In a large bowl, combine dry ingredients, whisk to mix well. Set aside.

2/3 cup oil
2/3 cu8p molasses
4 eggs
2 cups canned pumpkin

  • In a large bowl, combine wet ingredients, beat well.
  • Mix dry ingredients into the wet ingredients.
Divide between 2 loaf pans, bake 1 hour, or until tests done in your oven. Let cool 10 – 15 minutes, turn out to cook completely.
I do want to take this moment to apologize for being absent from here. Getting married has a ton of chores that need to be done, even if the ceremony will be small and family only. One of the chores we did get done, was to purchase our wedding bands.
My band has 3 diamonds, and Jim’s band is on order for size, with this one going back to stock, when we pick his up. One month and one day and counting………….

As always, thanks for taking a moment to stop by.  I appreciate your time and your wonderful comments.

* do you know who they are?

You can also find me at MomsSundayCafe!

CRY BABY BURGERS and ROASTED PAPRIKA POTATOES

Good Morning everyone, Tamy here filling in for Melynda.  We like burgers, but hate the bread on a regular basis so I often make a “knife and fork” burger with fun toppings and this is one of our favorites.

CRY BABY BURGERS
1 pound ground chuck
sea salt and fresh ground black pepper to taste
1 small can jalapenos, drained and chopped (save a small amount for the mayo)
1 small can green chiles, drained and chopped
1 tablespoon Worcestershire sauce
2 slices pepper jack cheese
jalapeno mayo (small amount of minced jalapenos whisked into mayo)
caramelized onions – 1 small Vidalia onion, thinly sliced

  • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
  • Form into 3 patties. Refrigerate for several hours.
  • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
  • Sear and brown patties, turning frequently until cooked through.
  • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
  • When burgers are done, top with cheese, mayonnaise and caramelized onions.
  • Enjoy!

ROASTED PAPRIKA POTATOES
2 pounds baby red potatoes
sea salt and fresh ground black pepper
Hungarian paprika
1/4 cup melted butter

  • Scrub potatoes.
  • Boil for 10-15 minutes.
  • Drain the potatoes until cool enough to handle.
  • Preheat oven to 400 degrees.
  • Spray a 9×9 shallow baking dish with PURE.
  • Place potatoes on bottom in an even layer.
  • Smash each potato slightly.
  • Evenly sprinkle with salt, pepper and paprika.
  • Pour melted butter evenly over top.
  • Bake 30 minutes until crunchy and bubbling.

GREEN CHILI CHICKEN ROLL-UPS

GREEN CHILI CHICKEN ROLL-UPSadapted from Shay @ Paper Plates & China Jalapeno Popper Chicken Roll-ups

1 1/2 pounds of chicken tenderloins
8 ounces of cream cheese**
1 (4 ounce) can of diced green chilies, well drained
2 teaspoons of Worcestershire sauce
Bacon slices (same amount as tenderloins)
About 2 teaspoons of liquid smoke
toothpicks
Salt and Pepper to taste

  • Preheat oven to 350 degrees.
  • Mix cream cheese, green chilies, liquid smoke and Worcestershire sauce together until well blended.  You can roast your own jalapenos if you’d like.
  • Spread about 1-2 Tablespoons of cream cheese mixture over one side of chicken tenderloin.
  • Roll each piece of cream cheese layered chicken up like a sleeping bag and then roll a bacon strip around it, securing it with a toothpick.
  • Spray a casserole dish with PURE. 
  • Layer any remaining cream cheese mixture in the bottom.
  • Top the chicken roll-ups.
  • Salt and pepper as desired.
  • Bake 25-30 minutes until chicken is cooked through and bacon is crisp.

**I used philly cream cheese savory sauce because I was out of plain and it worked well.

      GRAND FUDGE ~ SAVE ROOM FOR DESSERT

      Grand Fudge


      It’s Monday and time to share one of my favorite things with y’all.

      This takes a little time due to the fact that the fudge layer and caramel layer need time to set but it’s so worth it! I used one of my preferred chocolate fudge recipes that I knew would set. Over the years I’ve made countless batches of fudge and this one (it’s Carnation’s) never gives me any problems.

      I love the rice krispie layer. It doesn’t really add any flavor but gives this rich caramel fudge a little crunch!

      Grand Fudge
      1 1/2 cups white sugar
      5 ounce can evaporated milk
      2 tablespoons butter
      1/4 teaspoon salt
      2 cups miniature marshmallows
      1 1/2 cups chocolate chips (I used semi-sweet)
      1 teaspoon vanilla extract
      1 (14 ounce) bag caramels–wrappers removed
      1 tablespoon milk
      1 1/2-2 cups rice krispie cereal

      • Line a 8 x 8 pan with foil or wax paper.
      • Combine butter, sugar, salt, and evaporated milk in a large heavy saucepan. Bring to a full rolling boil, continue to boil for 5 minutes, stirring constantly.
      • Stir in marshmallows, chocolate chips, and vanilla extract. Continue stirring until well combined and marshmallows are completely melted.
      • Pour into prepared pan, refrigerate for at least an hour, or until almost set.
      • In a double boiler combine caramels and milk, heat over medium heat until caramels are melted, stirring occasionally.
      • Once caramels are melted pour over semi set fudge.
      • Sprinkle rice cereal over caramel and pat down slightly.
      • Cover tightly with foil or plastic wrap.
      • Refrigerate for at least 2 hours to allow caramel layer to firm.
      • Once fudge is set, remove from the pan, remove foil or plastic wrap, and cut into pieces.
      • Store in an airtight container in the refrigerator.
      • Enjoy!!
      Please come by and visit me at www.paperplatesandchina.blogspot.com

      Please come by and visit me at www.paperplatesandchina.blogspot.com

      TAILGATING TIME 2.0

      IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
      We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

      It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

      If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
       
       We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

      WEEKLY MENU

      Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

      		 DATE BREAKFAST LUNCH DINNER
      Monday 10/10 CEREAL SANDWICHES CHICKEN MARSALA 
      Tuesday 10/11 TOAST LEFTOVERS CHICKEN FRIED CHICKEN with PEPPERED GRAVY
      Wednesday 10/12 YOGURT SOUP CARIBBEAN PORK CHOPS
      Thursday 10/13 FRUIT CHEESE & FRUIT GOLDEN FUNGUS BURGERS
      Friday 10/14 OATMEAL SANDWICHES MORROCAN BEEF and NOODLES
      Saturday 10/15 HASH BROWN HAM and CHEESE QUICHE LEFTOVERS CHICKEN WELLINGTONS
      Sunday 10/16 EGGS ala ROOSEVELT aka DEPRESSION EGGS C.OR.N. CHICKEN SCAMPI

      BEEF AND BROCCOLI STIR FRY

      Beef and Broccoli Stir-Fry
      yields 4 servings
      2 1/2 tablespoons cornstarch, divided
      1/4 tablespoon salt
      3/4 pound lean sirloin beef, trimmed, thinly sliced against the grain
      2 teaspoons canola oil
      1 cup reduced-sodium chicken broth, divided
      5 cups broccoli, florets (about 12oz bag)
      1tablespoons ginger root, fresh, minced
      2 teaspoons minced garlic
      1/4 teaspoon red pepper flakes, to taste
      1/4 cup low-sodium soy sauce
      1/2 cup water

      • On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
      • Heat oil in a large nonstick wok or large deep skillet over medium-high heat.  Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
      • Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan.  Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes.  Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
      • In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon, cornstarch and water until blended; stir into pan.  Reduce heat to medium-low and bring to a simmer; simmer until lightly thickened about 1 minute.
      • Return beef and accumulated juices to pan; toss to coat.  Serve.  Yields about 1 1/4 cups per serving.

      Modifications:
      -I also added 2 stalks of green onions and a few mushrooms.

      Here’s what you’ll need:
      If you are using fresh broccoli, cut up the broccoli.  Mince 1 tablespoon of fresh ginger and 2 cloves of garlic.  Trim and slice the beef.

      I went ahead and added some green onions and mushrooms.

      Put some cornstarch in a bowl and then toss and cover the beef.

      Heat some canola oil in a wok or a pan.  Put the beef in the wok until lightly brown, around 4 minutes and then pull out and sit to the side. 
      Pour 1/2 cup of chicken stock in to the pan.  Stir the pan and get all of the leftover meat and crumbles.  Add the broccoli, cover for about 3 minutes until tender-crisp. (They will also turn a very bright green)
      Uncover and add the ginger, garlic and any other veggies.  In a separate bowl or cup, mix 1/4 cup soy sauce, 1/2 cup chicken broth and about 1/2 Tablespoon cornstarch.  Mix and pour into the wok.  Let simmer and thicken just a couple of minutes.  I added some rice to the pan (see below for details) and then put the beef back in.
      Here’s what you’ll end up with:
      I served this with one of those whole grain rice-in-a-bag.  I boiled them separately and then threw them in the wok at the end when the beef went back in the wok.

      You could do all type of variations and add a lot more veggies.  You could buy a bag of frozen stir-fry veggies, add grated carrots, or bean sprouts.

      1 serving of the beef and broccoli (1 cup)=5 points
      1/2 cup of the rice=4 points