Asian Chicken Burger Sliders

Non-stick cooking spray

2 lb. ground chicken

1 c. panko breadcrumbs

1 c. grated Parmesan cheese

1 jalapeño pepper

1 shallot

2 cloves garlic

2 T. mayonnaise

2 T. Thai sweet chili sauce

1 T. soy sauce

1 T. fresh minced ginger

2 tsp. lemon juice

2 tsp. lemon zest

1 tsp. salt

1 tsp. ground black pepper

1 dozen Hawaiian rolls

Remove the stem and seeds from the jalapeño pepper and finely dice.  Dice the garlic.

In a large mixing bowl, combine the chicken, panko, Parmesan, jalapeño, shallot, garlic, mayonnaise, chile sauce, soy sauce, ginger, lemon juice, lemon zest, salt and pepper.  Gently work the meat mixture until well-combined.

Wet your hands under cold running water, then form the meat into 12 patties.  Spray the burgers with non-stick cooking spray on both sides.

Grill or cook in a sauté pan for 10 - 15 minutes per side until the internal temperature is 160 degrees.

Cut the buns in half and serve with the burgers.  You can add mayonnaise, red onion, spinach leaves and/or sriracha mayonnaise to the burgers.

                                  

Reuben Pinwheels

6 oz. cream cheese

1/3 c. 1000 Island Dressing

1/2 c. sauerkraut 

8 oz. shredded Swiss cheese 

12 oz. thinly sliced deli corned beef

8 flour tortillas (9 inch)

Set out the cream cheese to bring to room temperature. Drain the sauerkraut in a colander.

Combine the cream cheese and 1000 Island salad dressing. Spread this mixture on each one of the tortillas. Top cream cheese mixture with sauerkraut, shredded cheese, and corn beef. Roll up tightly and wrap in cling wrap.  Refrigerate for at least one hour then slice and serve.

                                    

Wasabi Cocktail Sauce

 Wasabi Cocktail Sauce

1 c. ketchup

2 T. horseradish

1 T. soy sauce

1 T. rice wine vinegar

2 tsp. wasabi paste

Whisk all ingredients in a bowl until smooth.  Serve with cooked shrimp.

               

Fresh Pear Cake

2 cups peeled and diced fresh pears

3/4 cup white granulated sugar

2 eggs

1/3 cup vegetable oil

1 teaspoon vanilla extract

2 tablespoons butter, melted

1 1/2 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 cup chopped walnuts or pecans

Spray an 8” x 8” pan with cooking spray.  Preheat the oven to 350 degrees.

In a bowl, combine sugar and diced pears and mix together with a spoon.  Add the eggs, vegetable oil, vanilla and melted butter.  Mix all with a spoon.  

In a large bowl whisk together the flour, salt, baking powder, ground ginger, cinnamon and cloves.  Add the pear mixture to the flour mixture and stir all ingredients together with a spoon until all ingredients are wet.  Pour in cake batter into the prepared pan then sprinkle nuts on top.

Bake at 350 degrees for 35 to 40 minutes or until center tests done. 

Pear Coffee Cake

1 c. chopped walnuts
1/3 c. packed brown sugar
1 tsp. ground cinnamon
1/3 c. flour
1/4 c. cold butter, cubed
2 ripe pears, peeled and sliced 
2 tsp. lemon juice
1/2 c. butter
1 c. sugar
2 large eggs
1 tsp. vanilla
1 3/4 c. flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. sour cream
1/2 c. chopped walnuts

Set out the 1/2 cup butter to soften.  Spray a 9” springform pan with cooking spray.  Preheat the oven to 350 degrees.

In a small bowl, combine 1 cup chopped walnuts, brown sugar and cinnamon; set aside.  Place the 1/3 cup flour in a small bowl and cut in the 1/4 cup of cold butter until the mixture resembles coarse crumbs.  Stir 3/4 cup of the nut mixture into the flour mixture and set aside for the topping.  Save the remaining nut mixture to go into the filling for the cake.

In a small bowl, toss the pears with the lemon juice; set aside.  In another bowl, cream the softened butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Beat in the vanilla.

Combine the flour, baking powder, baking soda and salt.  Gradually add the flour mixture to the creamed mixture alternately with the sour cream, beating well after each addition.

Drain the pears in a colander.  Spread two-thirds of the batter into the prepared springform pan.  Top with the reserved nut mixture for the filling, then lay the pears on the nut mixture and top with the remaining batter.  Sprinkle with the reserved topping mixture and the additional 1/2 cup of chopped walnuts.

Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of the pan to loosen.  Cool for 1 hour before cutting.

Frozen Chocolate Mousse in a Meringue Walnut Crust

 4 egg whites

2/3 c. sugar

1 c. chopped walnuts

1/4 c. light corn syrup

1/2 c. semi-sweet chocolate chips

2/3 c. sweetened condensed milk

1 c. whipping cream

1 tsp. vanilla

Bring the egg whites to room temperature.  Butter and flour a 9-inch pie plate.  Preheat the oven to 275 degrees.

Beat the egg whites until soft peaks form.  Gradually add the sugar to the egg whites then beat to stiff peaks.  Fold in the walnuts.  Spread over the bottom and sides of the prepared pie plate, forming a high edge.  Bake at 275 degrees for 1 hour, then turn off the oven and let sit with the door closed for 2 hours.  Then remove the pie plate from the oven and let cool.

Heat the corn syrup to boiling.  Reduce the heat and add the chocolate chips, then stir until melted.  Remove from the heat.  Blend in the sweetened condensed milk.  Slowly stir in the cream and vanilla.  Cover and chill.  When throughly chilled, ship until soft peaks form.  Spoon into the crust.  Cover and freeze overnight.

Marinated Steak Skewers

1/4 c. olive oil

• 1/4 c. soy sauce
• 2 T. balsamic vinegar
• 3 T. Worcestershire sauce
• 1 T. honey
• 2 tsp. Dijon mustard
• 2 cloves garlic, minced
• 1 tsp. freshly ground black pepper
• 2 to 3 lbs. sirloin steak (look for thicker steaks), trimmed and cut into 1 1/2 inch pieces

• In a mixing bowl whisk together all ingredients except for the steak.
  
• Place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and massage marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours.
  
• Preheat a grill to about 425 degrees.
  
• Skewer the steak then place them on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Serve warm.

Pecan Pie

1 c. maple syrup

1 c. packed light brown sugar

1/2 c. heavy cream

1 T. mild molasses

4 T. unsalted butter, cut into 1/2-inch pieces

1/2 tsp. salt

6 large egg yolks, lightly beaten

1 1/2 c. pecans

1 (9-inch) unbaked pie shell

Put the pie shell in the refrigerator to chill for at least 30 minutes.  Toast the pecans in the oven at 200 degrees for 10 minutes then chop.  Adjust the oven rack to the lowest position and heat the oven to 450 degrees.

Heat the syrup, sugar, cream and molasses in a saucepan over medium heat, stirring occasionally, until the sugar dissolves, about 3 minutes.  Remove from heat the let cool for 5 minutes.  Whisk the butter and salt into the syrup mixture until combined.  Then whisk in the egg yolks until combined.

Scatter the chopped pecans in the pie shell then pour in the filling over the pecans.  Place the pie in the oven and reduce the oven temperature to 325 degrees.  Bake until the filling is set and the center jiggles slightly when the pie is shaken, 45 to 60 minutes.  Cool the pie on a rack for 1 hour, then refrigerate at least 3 hours and up to 1 day.  Bring to room temperature before serving.

Breakfast Cinnamon Rolls

2 loaves frozen sweet dough, thawed

1 stick butter

1 small box butterscotch pudding (regular, not instant)

1 c. brown sugar

1 T. cinnamon

2 T. half and half

Melt the butter in a saucepan over medium heat. Add the dry pudding mix and stir.  Add the sugar, cinnamon and half-and-half.  

Break the bread dough into pieces,  Put half the bread dough in a greased Bundt pan.  Pour half the sugar mixture over the dough.  Repeat with the remaining dough and sugar mixture.  Cover with plastic wrap and put in the refrigerator overnight.

Place the Bundt pan on a cookie sheet to catch any drips.  Place on a rack in the lower third of the oven. Bake at 350 degrees for 30 - 35 minutes.  Invert onto a plate and serve warm.