First off, Happy New Year! And secondly, I'm actually going to start posting again. This time on a daily basis! So here we go...
This week's menu (Starting on Thursday, 1/1/09!)
Thursday: Chicken, bacon, and cheddar paninis and cucumbers.
Friday: French toast and Bacon for breakfast, dinner: Pulled pork sandwiches and french fries.
Saturday: Leftover PP for lunch/Xmas party for Jess. Dinner: Hot dogs and corn.
Sunday: Football snacks!
Monday: Baked ziti and italian bread.
Tuesday: Tacos
Wednesday: subs from Wegmans.
More tomorrow!
Thursday, January 1, 2009
Sunday, November 23, 2008
Gyoza! Delish!
Okay, so this is a family staple on my side of the family. We have get togethers when we make hundreds of these little buggers, and THEY ALL get EATEN! So I thought I'd share with you. Everyone makes them different, but my grandma first got the recipe when she first tried them while living in Japan.
Sweeney's version of Japanese gyoza for 60:
1 package Wonton Wrappers. I bought Michelle's this time, and they were GREAT!
1 LB. ground pork
1 Small head of cabbage. (More if you REALLY like cabbage)
1. Chop cabbage so that it's in small pieces. Then put in food processor to make very fine.
Place this in a pan over medium high heat with pork. Cook until pork is thoroughly cooked, and cabbage is starting to give off liquid. Place in bowl, and let cool for a couple minutes.
2. Pour about 1-2 inches of oil in a deep frying pan. Make sure it's a fairly good size pan.
3. Lay out a handful of wonton wrappers flat on the counter. Make sure you have a small bowl of water next to them. Place 1 tsp. onto each wonton wrapper. Dip finger in water, and wet 2 of the 4 edges. Fold wonton wrapper from on corner to opposite corner, forming a triangle. Seal edges tightly.
4. Place in oil for a couple of minutes, or until GOLDEN brown, on each side.
5. Remove, and let cool for a minute before serving. Serving with rice (or any other side dish) and soy sauce. We use soy sauce to dip them in.
This makes anywhere between 60-80 on average. make sure you have extra wonton wrappers.
And for your viewing pleasure, Emma helping in the kitchen!
Sweeney's version of Japanese gyoza for 60:
1 package Wonton Wrappers. I bought Michelle's this time, and they were GREAT!
1 LB. ground pork
1 Small head of cabbage. (More if you REALLY like cabbage)
1. Chop cabbage so that it's in small pieces. Then put in food processor to make very fine.
Place this in a pan over medium high heat with pork. Cook until pork is thoroughly cooked, and cabbage is starting to give off liquid. Place in bowl, and let cool for a couple minutes.
2. Pour about 1-2 inches of oil in a deep frying pan. Make sure it's a fairly good size pan.
3. Lay out a handful of wonton wrappers flat on the counter. Make sure you have a small bowl of water next to them. Place 1 tsp. onto each wonton wrapper. Dip finger in water, and wet 2 of the 4 edges. Fold wonton wrapper from on corner to opposite corner, forming a triangle. Seal edges tightly.
4. Place in oil for a couple of minutes, or until GOLDEN brown, on each side.
5. Remove, and let cool for a minute before serving. Serving with rice (or any other side dish) and soy sauce. We use soy sauce to dip them in.
This makes anywhere between 60-80 on average. make sure you have extra wonton wrappers.
And for your viewing pleasure, Emma helping in the kitchen!
This Week's Menu...
We have an additional person staying with us this week, so I've vowed no take out. We *almost* did good last week, but Thursday and Friday weren't great. So here's this weeks menu.
Sunday- Gyoza and jasmine rice. (Frozen pizza for Mike.)
Monday- Baked ziti and garlic bread.
Tuesday- Mini Meatloaves, mashed potatoes, and corn.
Wednesday- Our houseguest is treating us to dinner, so something yummy!
Thursday- Well, DUH! I'm cooking again, like I do every year. This year includes: Turkey, mashed potatoes, cranberry sauce, green bean casserole, dinner rolls, sweet potato casserole, stuffing, pumpkin pie, and assorted appetizers.
Friday- You better be eating leftovers, bi-atches!
Ha! So my next post will be gyoza. YUM! Wishing you all a great week, and happy Turkey Day!
Sunday- Gyoza and jasmine rice. (Frozen pizza for Mike.)
Monday- Baked ziti and garlic bread.
Tuesday- Mini Meatloaves, mashed potatoes, and corn.
Wednesday- Our houseguest is treating us to dinner, so something yummy!
Thursday- Well, DUH! I'm cooking again, like I do every year. This year includes: Turkey, mashed potatoes, cranberry sauce, green bean casserole, dinner rolls, sweet potato casserole, stuffing, pumpkin pie, and assorted appetizers.
Friday- You better be eating leftovers, bi-atches!
Ha! So my next post will be gyoza. YUM! Wishing you all a great week, and happy Turkey Day!
Tuesday, November 18, 2008
This week's menu...
The week is half here, here's our menu.
Sunday- (football day)
Homemade Pizza, and yes, I made my own pizza sauce.
buffalo tenders, In honor of the Buffalo Bills.
garlic bread sticks.
Monday-
grilled light beef franks, (OH My word! So good, and way less greasy!!!)
Mac and cheese,
peas.
Tuesday-
Nachos w/cheese and salsa,
Tacos.
Wednesday-
BLTs and cucumbers
Thursday-
Asian Barbeque chicken
(Found here:http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=698696#)
steamed broccoli
brown rice
Friday-
pork Tenderloin
baked potatoes
corn.
Saturday-
Travelling so anything goes.
Sunday- (football day)
Homemade Pizza, and yes, I made my own pizza sauce.
buffalo tenders, In honor of the Buffalo Bills.
garlic bread sticks.
Monday-
grilled light beef franks, (OH My word! So good, and way less greasy!!!)
Mac and cheese,
peas.
Tuesday-
Nachos w/cheese and salsa,
Tacos.
Wednesday-
BLTs and cucumbers
Thursday-
Asian Barbeque chicken
(Found here:http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=698696#)
steamed broccoli
brown rice
Friday-
pork Tenderloin
baked potatoes
corn.
Saturday-
Travelling so anything goes.
A new Blog...about one of my favorite things!
I keep meaning to do this, but I've procrastinated. As a participant of the What's Cooking message board, I'm always so jealous of other people's blogs about their kitchen experiences, so I've decided to do this myself! I don't cook anything particularly fancy, thanks to a particularly fussy husband, but I do need to make more of an effort, for myself, and this is a great way to start. And hold myself accountable!
Hi! My name's Jessica, and this is the start to me curing my allergy to the kitchen, and partaking in something that I truly enjoy...
:O)
Let's go fo it!
Hi! My name's Jessica, and this is the start to me curing my allergy to the kitchen, and partaking in something that I truly enjoy...
:O)
Let's go fo it!
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