Tag Archives: app

Chicken Taco Pacos (foodnetwork)


nonstick cooking spray
1 1/2 c shredded or roughly chopped cooked chicken
3/4 c shredded Monterey Jack cheese
1 1/2 t granulated garlic, divided
1 1/2 t onion powder, divided
1 t chili powder
1/2 t & 1 pinch ground cumin, divided
1/2 t paprika
1 medium tomato, finely diced
1 c refried pinto beans, mashed
1 T bacon fat (opt)
1 egg & 1 T water, mixed

In a medium bowl, stir to combine the chicken with the cheese, 1 t granulated garlic, 1 t onion powder,  chili powder, 1/2 t cumin, paprika and diced tomatoes. Set aside. In another medium bowl, stir to combine the refried beans with the bacon fat if using. Add in remaining 1/2 t granulated garlic, 1/2 t onion powder and 1 pinch cumin. Set aside.

Pizza Dough

1 1/4 c warm water
2 t sugar
1  pkg rapid rise yeast
3 1/2 c flour & more for dusting
1 T olive oil & more for drizzling
1 1/2 t salt

Place a rack in the center of the oven and preheat to 350 F. In a large bowl combine water, sugar and yeast. Set the mix aside until it starts to become foamy, 5 – 8 min. Stir in flour, oil and salt and mix until a dough forms. Turn out the dough onto a lightly floured work surface and knead for about 5 min. Place dough in a lightly oiled bowl, cover and set aside to proof in a warm, draft-free place for 30 – 45 min. Spray a 12 cup muffin tin with cooking spray and set aside. Divide dough into 12 equal pieces and roll or pat the dough into 6″ circles about 1/4″h thick. Fit a piece of dough into a cup in the muffin tin and press it into the bottom and sides. There should be about a 1″ overhang around the edge of each well. Repeat for the remaining pieces of dough. Place 1 T refried beans in the center of each dough cup and top with about 1 T chicken mix. Fold dough up around filling and pinch to close. Brush the tops with the egg wash. Bake until the crust is puffed, golden and crisp, about 30 min. Transfer to a wire rack to cool for 10 min then serve. Makes 12.


Fried Shrimp Dumplings (saucyspatula)

1 lb medium raw shrimp, minced
2 egg whites
2 T olive oil
1/2 t salt
1/2 t white pepper powder
1 t sesame oil
30 round wonton wrappers
oil for frying

Place shrimp in a big mixing bowl. Add egg whites, olive oil, salt, white pepper powder and sesame oil. Run your fingers clock or counter-clock wise until everything is well-blended together. Then form it into a ball shape. Take it with one hand, then smack it back into the bowl. Repeat that 10 times. Cover the mixing bowl with plastic wrap, refrigerate for 1 hour. Damp a paper towel and cover wonton wrappers when not in use, and place a small bowl of water at your work station. Spoon about 1 T filling onto the middle of the wonton wrapper. Dip your finger in water and run it on the outskirt of half of the wrapper. Pinch the middle point on top, and make pleats on both sides. The tighter you can wrap a dumpling the better.Heat oil to 350° F over medium-high heat. Carefully monitor your oil temp. Fry no more than 4 dumplings at a time. Fry each side for about 1 1/2 min until golden brown. Place cooked dumplings on a plate lined with paper towels. Serves about 24.

Cuban Egg Rolls (cakenknife)

Egg Rolls

1/3 lb sliced ham
5 slices aged Swiss, each cut into 4 strips, then cut in half crosswise
1/2 c chopped pickles
12 egg roll wrappers
1/4 c cold water
1 T cornstarch
oil for frying

In a separate small bowl, whisk together cold water and cornstarch. Start with a clean, flat surface. Lay one wrapper so one of the corners is facing you (like a diamond). Dip your fingers in the cornstarch water and spread on each edge of the egg roll wrapper. In the corner closest to you, lay a couple of the cut pieces of Swiss cheese. Add strips of sliced ham on top and then sprinkle with chopped pickles. Lift the bottom corner up and begin to roll away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper, fold in the left side and then the right side towards the center. Finish the roll, brush a little more of the cornstarch mix along the seam and place seam side down on a sheet pan or clean plate. Make sure you roll the egg rolls tightly! To Fry the Egg Rolls: Fill a pot with 4 – 5″ cooking oil. Heat the oil to 350 F. Gently add the egg rolls to the hot oil, frying no more than 3 or 4 at a time, turning occasionally. Fry until the egg rolls are golden brown on all sides, approx 2 min total. Place on paper towels to drain and cool. Serve immediately with mustard dipping sauce.

Mustard Dip

1/4 c yellow mustard
1 1/2 T mayonnaise
1 T lemon juice

In a small bowl, whisk together mustard, mayonnaise and lemon juice. Set in the refrigerator until ready to serve.