Cheesy Jalapeño Dip

I made this dip for the NFC Title game.  It was pretty spicy.  Cut back on the jalapeños for a dip with a little less pop. Have the bakery slice the baguette for you.

1 (8 oz) pkg cream cheese (softened)
1/2 C mayonnaise
1/2 C cheddar cheese (grated)
3/4 C parmigiano reggiano (seperated)
4 jalapeño peppers (diced)
Canola oil
1/4 C panko bread crumbs
1 French baguette (sliced and toasted)
1/4 C butter


Sauté jalapeños in a little canola until just tender.  Blend cream cheese, mayonnaise, cheddar cheese, 1/2 C parmigiano reggiano.  Add jalapenos and mix well. Spoon into a baking dish.  Mix the panko bread crumbs and remaining parmigiano reggiano and sprinkle over the dip.  Bake in a 375F oven until bubbling on the sides and golden brown on top (15-20 minutes). Melt the butter and brush on the sliced baguette.  Toast under the broiler, watching closely until just browned.

Spiced Butternut Squash Soup

1 medium butternut squash
2 T unsalted butter
1 medium onion, chopped
5 cups chicken broth
1/2 t ground nutmeg
1/4 t ground cloves
3/4 t salt
freshly ground black pepper

Melt butter in large pot. Add onion and sauté until translucent, about 10 minutes. Peel and seed squash; cut into 1-inch chunks. Add squash and broth. Do not add spices until later.  Adding them now will discolor the soup.  Bring to a a boil, reduce heat and simmer until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and puree in a blender. Return squash to pot and add remaining ingredients. Simmer several more minutes to blend flavors and serve.

Zuppa Toscana

I love this soup at the Olive Garden restaurant.  After a few tries, I think I have come pretty close.  

1 link Italian Sausage, crumbled

2 Slices Bacon

2 large Russet Potatoes, cubed

1 medium onion, chopped

2 Cloves garlic, crushed

1 quart water

1 Can (14 oz.) Chicken Broth

1/2 Cup heavy cream (or ½ Cup Skim Milk)

2 Cups Kale or Swiss Chard, chopped

Salt and Pepper

Brown sausage, set aside.  Brown bacon, set aside. Place potatoes, onion, garlic, water and chicken broth in large pot and simmer until potatoes are tender.  Add sausage and bacon and simmer 10 minutes longer.  Add Kale and cream, season with salt and pepper; heat through.

Pork Tenderloin

When we had our first Dinner Club, the theme was Asian.  Chet showed up with this pork tenderloin.  It was very juicy, tender and flavorful.  The red "smoke ring" is achieved with the help of red food coloring.  I am told, many a Chinese restaurant uses this method to add a smoke ring to their pork fried rice.

1/2 C soy sauce

1/2 C cooking wine

1/2 t chinese 5 spice powder

1/4 t ground coriander

2-3 garlic cloves, pressed

1 1/2 t ginger, finely shredded

1 T brown sugar

1 T honey

2 t red food coloring

Mix all ingredients well and marinade pork in bag for 24+ hours turning over at least twice.

Preheat oven at 500-550F. Line pan with foil. Place pork on rack. Sear in oven for 10 minutes. Use left over marinade and baste. Lower temp to 350. Cook for 30-40 min longer depending on size of pork. Baste every 10 minutes or so. Cut into 1/4 inch pieces.

Asian Dinner Club

We had our first ever Dinner Club on New Year's Eve. The idea of a Dinner Club is to have a theme and everyone brings something keeping with the theme. Our theme this time was Asian. The menu included Pot Stickers and Crab Rangoon, Lettuce Wraps, Cucumber Salad, Asian Chicken Wings, Pork Tenderloin, Vegetable Stir Fry, Sesame Chocolates and Mango Rice Pudding.

Cabbage and Pepper Potstickers ~ These potstickers were easy to make and everyone loved them.  I served them with a honey soy mustard dipping sauce.

Lettuce Wraps ~ Chicken and a spicy vegetable mix served in a butterhead lettuce wrap.

Cucumber Salad ~ This salad is cool and refreshing with a surprise bite at the end.

Roasted Asian Chicken Wings ~ I first made these in April of last year and have made several variations.  They are made with a pineapple-orange-ginger sauce.  Its sweet with just a little spice.  You can also add a little honey and cook it down to thicken up the sauce.

Pork Tenderloin ~ The "smoke ring" is really red food coloring.  This pork was so tender.

Vegetable Stir Fry ~  Pick your favorite veggies and pick a sauce.  The possibilities are endless.  We added some pineapple to sweeten it.

Sesame Chocolates ~ These balls are a little larger than a golf ball.  They are made with a soft chocolate, coated with dough and rolled in sesame seeds before being deep-fried.  Serve them warm.

Mango Rice Pudding ~ This rice pudding is made with a sweet coconut milk mixture, topped with mangos and drizzled with another sweet-salty coconut milk dressing.

Cabbage and Pepper Potstickers

1 egg

2 t ketchup

1 t yellow mustard

2 1 T Worcestershire sauce

1 t light brown sugar

1 t salt

1/2 t freshly ground black pepper

1/4 t cayenne pepper

1/4 C chopped green cabbage

1/4 C finely chopped scallions

2 T red pepper, diced

35 to 40 small wonton wrappers

3 to 4 tablespoons canola oil, for frying

Mix together first 8 ingredients.  Add vegetables and mix well.  

Form the potstickers with 1 wonton wrapper each. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the filling in the center of the wrapper. Fold over and seal edges. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a small amount of oil in a 12-inch saute pan over medium heat. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Remove wontons to a heatproof platter and keep warm. Clean the pan between batches by wiping with a damp paper towel. Repeat until all the wontons are cooked.