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Game Day Menu Ideas

Growing up, my family never watched football. We were more of a hockey and baseball kind of clan. But every year we had a big ole Super Bowl Sunday party. I was infinitely envious of my younger sister, whose birthday happens to fall right around the Super Bowl, for she had a guaranteed birthday party each year, long after the rest of us had been weaned off of annual birthday celebrations.

In college, I briefly and half-heartedly tried to get into the whole football thing. I watched games on TV with my new college friends and looked to them to explain the ins and outs of the activity I was so hopelessly clueless about. But, my interest in football was short-lived. Not long after that, I met my husband, who’s more of a guitar and drum kind of guy than a sports fan. So, football remains largely absent from my life.

But in true, inherited non-football-fan fashion, my husband and I are throwing a Super Bowl party this year. Our game day menu is still under construction, but will almost certainly include some adaptation of these Buffalo Chicken Potato Skins and a decadent German Chocolate Cake in honor of my sister’s birthday. (Those recipes to follow after the Superbowl!)

In the meantime, if you’re in search of a few new ideas for your game day celebrations, check out these previously posted Gourmand Mom recipes:

Spicy Beef Chili

White Chicken Chili

Sweet Honey Cornbread

Jalapeno Poppers

Spinach Dip and Fried Wonton Chips

Chicken Wing Dip

Homemade Pizza Dough

Blue Cows in a Blanket

Creole Deviled Eggs

Fresh Tomato or Corn and Chipotle Salsa

Steak Bordelaise Pizza

Buffalo Chicken Pizza


Buttermilk Battered Coconut Shrimp with Pineapple Chipotle Dipping Sauce

This recipe is a holdback from our New Year’s Eve celebration. Poor planning necessitated a few New Year’s recipe alterations. Namely, my lack of vegetable oil for frying the shrimp led to baking, which produced a delicious (and lower-fat) coconut shrimp, but not exactly my ideal result. I strive to present you with the ideal. So, I reserved this recipe until I had the opportunity to prepare it as planned.

The first time I ever made coconut shrimp was for a Caribbean-themed bridal shower, which I threw in honor of my sisters, who were having a double cruise-ship wedding. At the time, I used a recipe for beer-battered coconut shrimp which I’d found online. I’ve since developed my own buttermilk-based recipe, but I fully stand by the battering idea. A quick dip in a bit of batter helps the coconut to adhere to the shrimp and produces a fantastic, doughy coating around the shrimp.

To save a bit on the fat and calorie count, you can bake these little guys in a 400 degrees oven for about 15 minutes or so, until the coconut begins to turn golden and the shrimp is fully cooked. But, hands-down, my preferred method is frying. Go ahead and indulge! A sweet and spicy Pineapple Chipotle Dipping Sauce makes the perfect accompaniment to these tasty shrimp.

Buttermilk-Battered Coconut Shrimp with Pineapple Chipotle Dipping Sauce

Ingredients

For the Shrimp

  • 3/4 cup Flour
  • 1 teaspoon Baking Soda
  • 3/4 cup Buttermilk
  • 2 Eggs
  • Creole Spice Blend
  • 1 pound Jumbo Shrimp, peeled and deveined, tail-on
  • 1/2 cup Flour
  • 2 cups Shredded, Sweetened Coconut
  • Vegetable Oil, for frying

For the Dipping Sauce

  • 1 (12-ounce) jar Pineapple Preserves (or Orange Marmalade)
  • 1-3 Chipotle Peppers (from a can of Chipotle in Adobo)

Directions

To prepare the batter, combine flour and baking soda. Stir in the buttermilk and eggs until well blended. Season with a dash or two of Creole spice blend.

To prepare the shrimp, arrange a plate of flour, the bowl of batter, and a plate of the coconut. Holding by the tail, press each shrimp in the flour to lightly coat. Then, dip into the batter and allow the excess to drip away. Press into the shredded coconut to cover both sides. Place the coconut-coated shrimp onto a baking sheet until you’ve prepared all of the shrimp.

Heat about an inch of vegetable oil in a large frying pan, over medium heat, until it’s good and hot. Place several shrimp in the hot oil and cook for 2-3 minutes on each side, until the coconut is golden brown and the shrimp is fully cooked. The oil should sizzle around the shrimp as it cooks. If the coconut browns too quickly, reduce the heat.

Prepare the dipping sauce by blending the pineapple preserves and chipotle peppers in a blender, food processor, or with an immersion blender. Adjust the quantity of chipotle peppers based on your desired spiciness.

Serve the shrimp with a simple baby spinach and bacon salad, dressed in a honey balsamic vinaigrette.

Honey Balsamic Vinaigrette

Ingredients

  • 1/8 cup Balsamic Vinegar
  • 1/4 cup Oil (Olive, Canola, Sesame)
  • 2 Tablespoons Honey
  • 1 Tablespoon Dijon Mustard
  • Salt and Pepper

Directions

Whisk together all ingredients until well combined or combine all ingredients in a container with a tight-fitting lid and shake vigorously, until blended.

Creole Deviled Eggs

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Recently, I was contacted by an organization called The Kids Cook Monday, which advocates for involving children in the kitchen. I’m a longtime supporter of cooking with kids. As a  parent and educator, I’ve seen firsthand the many benefits which early cooking provides, including building motor skills, developing and practicing mathematical concepts, enhancing language skills, and strengthening social-emotional skills. Furthermore, kids who participate in the cooking process are more likely to experiment with a variety of foods.

Here at The Gourmand Mom, my two mini sous chefs are my frequent companions in the kitchen. At the ripe old ages of 2 and 3, they’ve already begun to acquire a depth of culinary knowledge. You’ve already seen my little helpers pop up in previous posts. Some of my recipes have even been directly inspired by the wild imaginations of my tiny chefs (Pepperoni Pizza Salad and Vanilla Soup). As a supporter of The Kids Cook Monday campaign, you’ll be seeing my helpers featured more regularly, ideally once each Monday. The recipes themselves will remain the same.

In some way or another, almost everything I post can be seen as a kid-friendly recipe. To me, it doesn’t take hot dogs or PB&J to make a recipe suitable for kids to help. Just about every recipe has got components which would be appropriate for even the littlest hands to assist with. Young children are experts at measuring, stirring, rolling, pouring and smashing. Older children can even begin cutting soft items, like fruits or cheese. There’s almost always some way to get kids of all ages involved in the kitchen. Even modeling techniques and talking through the steps can be engaging and beneficial.

This past Friday, while my littlest guy napped, I entered the kitchen to begin preparing a few hors d’oeuvres for our little New Year’s Eve gathering. My three-year-old was content in the living room playing with some of his new toys. I hadn’t planned for a cooking with kids activity. But, within a few minutes, my son had climbed up on a chair to get a closer look at what I was doing and began asking, Is there a special step for me to do? I sent him off to wash his hands and grab the new chef’s hat and apron he received from his great grandmother for Christmas. Then, together, we set about preparing the first hors d’oeuvre; Creole Deviled Eggs, a spicy twist on a classic hors d’oeuvre.

My petite chef expertly smashed the yolks with a fork, then added and blended the ingredients which I measured for him. He was excited by the relish, which smelled like pickles and the hot sauce, which he claimed his brother would love. I invited him to taste our creation, prior to kicking up the spicy factor, but my hesitant little taste tester refused. Once the filling was complete, he stayed by my side as I spooned our filling into a pastry bag and completed our hors d’oeuvres. Though he was unwilling to taste our creation, he was more then proud to present his homemade hors d’oeuvres to our guests later that evening.

These spicy little eggs make a great addition to any hors d’oeuvres menu. They feature the familiar flavors of classic deviled eggs with just a touch of grown-up spicy flavor. If desired, you can even split the batch and prepare half in the traditional mild-flavored way and half with the added spice.

Creole Deviled Eggs

Ingredients

  • 12 Eggs
  • 1/3 cup Mayonnaise
  • 1 Tablespoon Creole Mustard (or Dijon Mustard, if Creole Mustard is not available)
  • 1 Tablespoon Relish
  • 1 1/2 teaspoons Creole/Cajun Spice Blend
  • Hot Sauce, to taste
  • Fresh Parsley, for garnish

Directions

Place the eggs in a saucepan. Cover with cold water. Bring to a gentle boil. Boil for about 10 minutes. Then, rinse the eggs under cold water and allow to cool. When cool enough to handle, carefully peel the eggs. Cut each egg in half lengthwise and remove the yolks. Place the yolks in a small mixing bowl and smash with the back of a fork. Combine the egg yolks with mayonnaise, mustard, relish, spices, and hot sauce. Add more or less spice and hot sauce, as desired. Spoon the filling back into the egg whites. For a more elegant result, place the filling into a pastry bag and pipe the filling into the egg whites. Garnish with fresh parsley, if desired. Refrigerate until ready to serve.

Makes 24 Deviled Eggs

A little picky-eater tip: When it comes to food, my children can be just as picky as any children, but it doesn’t stop me from exposing them to new flavors or lead me to water-down their meal plans. It can take a child multiple exposures to a new food before they become comfortable with it. Don’t give in to picky eaters. Continue to expose your kiddies to new foods, even foods they’ve vehemently rejected in the past. Typically, when I’m offering something unfamiliar, I pair it with a side of something known and enjoyed. This way, I ensure that everyone has got a little something familiar to fill their bellies, while also providing the opportunity to become more comfortable with a new food.

New Year’s Eve Hors d’oeuvres Round Up

I’ve said before and I’ll say it again. I love hors d’oeuvres. In my opinion, there’s no better way to entertain, be it for a casual girls’ night in, an elegant cocktail event, or a poker game, than with a selection of tasty hors d’oeuvres. One of my favorite events to host with an all hors d’oeuvres menu is New Year’s Eve. We keep things casual around here; pajamas, champagne, and an all munchies menu. With that in mind, I thought it wise to take a look back at some previously posted hors d’oeuvres and appetizer ideas which work perfectly for a New Year’s bash!

Click on the titles for links to recipes and more info on each idea.

Petite Toasts with Smoked Salmon and Crème FraicheCold smoked salmon with a dollop of crème fraiche. Check near your grocery store’s cheese section for crème fraiche, which is similar to sour cream, only thicker and less sour. If your store doesn’t carry crème fraiche, you can substitute with a bit of sour cream or cream cheese blended with fresh dill.

Feta Cheese Mousse with Summer FruitsWatermelon and fresh figs will be more difficult to find at this time of year. Substitute with any fresh or dried fruits. Goat cheese would also work well in this recipe and pair deliciously with fruit.

Buffalo Chicken Wing DipThis one’s a crowd pleaser! Not too pretty to look at, but super tasty. Pair with tortilla chips, fresh celery, or chunks of doughy bread. It can be made ahead, refrigerated, and baked before serving.

Olive Tapenade Three WaysThree variations on a simple and delicious olive tapenade. My favorite is the sun-dried tomato tapenade. Serve with crackers or slices of baguette.

Asian Style Turkey Meatballs with Hoisin Peanut Sauce – An interesting twist on cocktail meatballs. Prepare ahead of time and reheat before serving. About 15-18 minutes in a 350 degrees oven should do the trick!

Tomatoes, Mozzarella, and Basil PestoA classic favorite! Serve with slices of baguette and let your guests construct their own little hors d’oeuvres.

Baked BrieFill with apricot preserves or your favorite type of jam. Fresh whole-berry cranberry sauce works well too!

Bacon Stuffed MushroomsOmit the bacon for a vegetarian alternative.

Shrimp with Spicy Cocktail SauceNew Year’s Eve feels like the perfect night for shrimp cocktail! Make your own cocktail sauce and serve with a few wedges of lemon.

Crab-Stuffed Jalapeño PoppersA fresh and elegant alternative to frozen jalapeño poppers! Certain to clear those sinuses.

Mini Jumbo Lump Crab Cakes with Chipotle RemouladeMy personal favorite of the bunch! Prepare the mini crab cakes exactly as directed for full-sized crab cakes, only smaller. Broil for about a minute less. Serve each bite-sized crab cake with a dollop or drizzle of the remoulade.

Blue Cows in a BlanketWhile all your neighbors are serving Pigs in a Blanket, you can stand out with these Blue Cows in a Blanket!! Think mini Bacon Bleu Cheese Burgers wrapped in puff pastry! Ummm….YUM!

Apple Cinnamon RangoonsI want to marry these little goodies and run away with them to spend our lives together in apple cinnamon bliss. (Don’t tell my husband!)

Spinach Dip with Fried Wonton ChipsA simple prepare-ahead dip. Serve in a bread bowl with chunks of bread for an even easier, and equally delicious, alternative.

Spanakopita – Recipe Coming Tomorrow!!

A Few Other Simple Ideas…

Pigs in a Blanket – People love ’em. Make your own honey mustard sauce by combining dijon mustard with honey, as desired. Or serve with a simple Sweet and Sour sauce made from ketchup, grape jelly, and a splash of Worchestershire sauce.

Dates wrapped in Bacon – I might be making these myself this year. Stuff the dates with goat cheese or bleu cheese, if desired. Wrap each date with a piece of bacon and secure with a toothpick. Bake for about 20 minutes in a 400 degrees oven, until bacon is crispy.

Dried Figs with Goat Cheese and Prosciutto – Easy as it sounds! Cut dried figs in half. Place a small piece of goat cheese on the cut side. Wrap with a piece of prosciutto

Assorted Cheese Tartlettes – A fun alternative to a traditional cheese platter. Purchase pre-made phyllo shells and fill with a variety of cheeses and other toppings. Bake in a 350 degrees oven for about 10 minutes before serving. Try Feta with Olive Tapenade and Pine Nuts, Gorgonzola with Poached Pears and Bacon, Brie with Dried Apricots and Almonds, or Cheddar with Ham and Apples.

Post Christmas Recovery and Recap

Well, the big day has passed. The carefully wrapped gifts have been enthusiastically unwrapped. The cookies, pies and festive dinners have been prepared and consumed, with minimal leftovers to speak of. New toys have been put through their paces and new clothes have been worn and washed. Our house guests and house pets have all made their way home and all that’s left is to launder the sheets and towels. It was a beautiful holiday filled with laughter, love, and smiles.

And now, things are gradually returning to normal. We’re slowly reclaiming the house from the holidays, sweeping up the pine tree needles, and finding places to stash the new toys. As much as I thrive on the Christmas festivities, I’m looking forward to a bit of normalcy. I’m ready to pack away the cookie sheets for a while and get back to our normal day-to-day cooking and routines.

I must admit, I’ve been feeling a bit of post-holiday indulgence remorse. I ate way too many cookies and slices of eggnog pie “for the baby”, which I’m pretty sure went straight to my hips instead. The measly remainder of holiday cookies have been officially exiled from the house and I’m looking forward to some light, nutritious meals for the sake of my hips. But speaking of the baby, we found out yesterday morning that we are expecting our third boy! Looks like my husband just formed himself a foursome for golf!

I’ll be whipping up some healthy new recipes soon. But first, here’s a quick recap of some of the goodies we enjoyed with our holiday guests.

We started on Christmas Eve Eve (does that make sense?) with a request from my brother-in-law for my Steak Bordelaise Pizza. I’ve shared this recipe for you before, back in my Pizza Dragons and Chairs of Stock post. I guess you can say this is one of my signature dishes. It’s sort of a steak dinner on a pizza crust. This is definitely not your run of the mill pizza. My pizza traditionalist father would be reluctant to call it a pizza at all, but we’re all big fans of the dish around here.

On Christmas Eve, I cooked up a Chicken Parmigiana dinner, complete with spaghetti and toasty hot garlic bread. I’ve been cooking Chicken Parmigiana on Christmas Eve in this house for many years now, long before my husband and I were married and long before this house was our house. I’ll give the Chicken Parm it’s own post with a proper recipe soon, but for now, you can take a look back at my recipe for Eggplant Parmigiana. My Chicken Parm follows the same basic recipe, only substituting breaded thin-cut or pounded chicken breasts for the eggplant. It’s a delicious meal that can be almost fully prepared ahead of time. It’s definitely a satisfying crowd pleaser!

On Christmas, we started with two easy appetizers of Fresh Mozzarella and Tomatoes with Basil Pesto on Baguette and Shrimp with Spicy Cocktail Sauce. You can find my recipe for Basil Pesto back in my Toasted Caprese Sandwich post. For the shrimp, simply boil large de-veined shrimp for a few minutes until they curl and turn bright pink. Or, take the easy route, as I do, and buy a large bag of frozen, peeled, tail-on shrimp and allow them to defrost in the fridge overnight. Make a quick, delicious cocktail sauce by combining about a cup of ketchup with a healthy dose of horseradish (a few heaping tablespoons), a splash of Worchestershire Sauce, splash of Lemon Juice, and splash of Tabasco.

Our Christmas dinner featured Roasted Beef Tenderloin with two sauces. I trimmed and tied a 5 1/2 pound beef tenderloin, rubbed it with olive oil, generously sprinkled with salt and pepper, and roasted in a 425 degrees oven for about 45 minutes. Smaller roasts will cook quicker. On the side, I served a Horseradish Cream Sauce (made with sour cream, a generous amount of horseradish, dash of white wine vinegar, salt and pepper) and a Red Wine Mushroom Sauce, which was simply an adaptation of the Bordelaise Sauce used on my Steak Bordelaise Pizza; a little less wine, slightly less reduced, with sauteed mushrooms added at the end.

On the side, we enjoyed my Cheddar Garlic Biscuits, Spicy Utica Greens, Roasted Garlic Mashed Potatoes, and Roasted Brussel Sprouts with Bacon and Walnuts. Every bit was enjoyed. The brussel sprouts even managed to surprise a few apprehensive diners. For dessert, we enjoyed massive platters of cookies and Chocolate Eggnog Pudding Pie. Overall, it was a simple meal to pull off for a large group, which gave me plenty of downtime to enjoy with the kids and our guests.

It was another truly wonderful Christmas season, topped off by the revelation of our third baby boy! We are so very thankful for all of our blessings. Stay tuned for new recipes, coming up soon!

Crab Stuffed Jalapeno Poppers

During my college years, I bartended, waitressed, and cooked (often simultaneously) at a local bar and grill. The menu included standard bar fare; burgers, grilled chicken sandwiches, french fries, chicken wings… You get the idea. Among the appetizer choices were Jalapeño Poppers; like the kind you can find in the frozen food section of your grocery store. We served the cream cheese variety; my personal favorite. During my time there, I became a little addicted to those spicy little poppers. An order for six would come in, but I’d throw seven in the fryer. Quality control is important, you know. Between those cheesy jalapeño poppers and french fries dipped in wing sauce, I’m lucky I didn’t have to roll myself down the aisle at graduation.

Until last year, those spicy frozen snacks were my only experience with jalapeño poppers. I tried the cheddar cheese variety, but always returned to my favorite cream cheese poppers. And then, during last year’s winter escape to sunny Florida, I landed upon crab-stuffed jalapeño poppers on the menu at a beachside restaurant near our temporary home. These were not the frozen and fried variety I was familiar with. These were fresh jalapeño peppers, stuffed with crab meat, cream cheese, and seasonings; then breaded and baked. The difference in freshness and flavor was astounding.

I’ve been meaning to create my own version of those delicious, crab-stuffed jalapeño poppers ever since that Florida trip. This past weekend, I finally had the perfect opportunity. The result was a fresh, spicy, and satisfying addition to our hors d’oeuvres selection. Definitely keep these spicy little poppers in mind when you’re planning your holiday festivities. They take a little time to prepare, but the resulting fresh, spicy flavor is well worth it. They’re also a proven clear-your-sinuses remedy for the common cold.

Here’s a little tip… One of the reasons I’ve held off on making these crab-stuffed poppers is that my grocery store only carries lump crab meat in 1 pound containers, for a hefty fee. Occasionally they’ll offer an 8-ounce container, but for no great bargain. The popper recipe does not require a large quantity of crab, which potentially leaves you with a considerable quantity of pricey leftover crab meat. One option would be to whip up some Jumbo Lump Crab Cakes, which make another great appetizer in miniature form. An even easier alternative, as I discovered this weekend, is to simply double the filling in this recipe and turn the leftovers into a really spectacular warm crab dip. Simply spread your leftover filling into a baking dish and bake until bubbly. Serve with chunks of baguette or crackers.

Crab-Stuffed Jalapeño Poppers

Ingredients

  • 18-20 Jalapeño Peppers
  • 1 (8-ounce) bar Cream Cheese, softened
  • 3/4 cup Cheddar Cheese, shredded
  • 3/4 teaspoon Cajun/Creole Seasoning
  • 1/2 cup Jumbo Lump Crab Meat
  • 1/2 cup Flour
  • 4 Eggs, lightly beaten
  • 2 cups Panko Bread Crumbs
  • 1 teaspoon Salt

Directions

Preheat oven to 350 degrees. Rinse jalapeño peppers, cut off the stem, and cut in half lengthwise. Use the edge of a teaspoon to remove the ribs and seeds from the peppers. In a bowl, combine the cream cheese, cheddar, crab, and seasoning until well blended. Fill each pepper half with a small mound of the mixture.

To bread the peppers: Arrange a plate with flour, a bowl of the beaten eggs, and a plate of bread crumbs. Stir the salt into the bread crumbs. Roll each pepper in the flour, then dip in the egg, then roll in the bread crumbs. Place the breaded, stuffed peppers onto a baking sheet.*

Bake for about 35-40 minutes until the outside is golden brown and the filling appears bubbly.

*If desired, you can prepare the poppers to this point ahead of time, refrigerate, and bake later in the day. To keep the crab fresh, don’t prepare the poppers more than a few hours ahead of time.

Irresistible Spinach Dip and (Possibly) Pasta Chips

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My little brother was in town this weekend! He’s the only one of my siblings who doesn’t live nearby and we miss him terribly. It’s always a good time when he drives up for a visit. And it’s always a good excuse for a soiree of sorts. So, yesterday, some family and friends gathered at my house for some good food and great company. There’s nothing better than being with a group of people, who can have a blast just sitting around a room, after a filling meal, telling stories and laughing together. Excellent people.

There are a handful of recipes I make over and over again when I entertain; the items that people have come to expect when they visit. One of those things is spinach dip, typically served in a hollowed-out bread bowl with chunks of bread scattered all around for dipping. People frequently comment on how much they love my spinach dip, but I can’t really call it mine at all. The recipe is printed on the back of every packet of Knorr Vegetable Soup Mix. My mom used to make it for parties when I was a kid. At that time, it was her recipe. I make it now and it’s mine. You can make it tomorrow, and call it yours. But the true credit goes to Knorr.

Every single time I’ve ever made this dip, I’ve served it in a bread bowl (usually pumpernickel) with doughy chunks of sourdough and pumpernickel all around. Except yesterday, when I didn’t serve it with bread at all. I was inspired to try something new after a recent night out with my sister and a friend. We’d eaten at a restaurant which has several dishes on their menu featuring something called pasta chips. I’d had pasta chip nachos on a previous visit. And last week, we ordered a spinach and artichoke dip that was served with these crispy pasta chips. Following the initial nacho experience, my sister and I pondered how the pasta chips were made. When we had them again last week, an idea occurred to me. Perhaps they were made with wonton wrappers, like the wonton wrappers I used in the Shrimp and Sweet Corn Ravioli. I decided I’d give it a try.

Well, after frying up a batch, I can’t say for certain that the restaurant uses wonton wrappers for their pasta chips. The end result was quite similar, but not quite their pasta chips. But you’ll never guess what they did turn out to be. Drum roll please…. Fried Wonton Chips! And they are good; addictively good. So, I fried the whole batch and served my Wonton/Pasta Chips with the dip.

My Spinach Dip Recipe

(I mean Knorr’s Spinach Dip Recipe.)

Ingredients

  • 1 10-ounce package Frozen Chopped Spinach
  • 1 packet Knorr Vegetable Soup Mix
  • 1 16-ounce container sour cream
  • 1/2 cup Mayonnaise*
  • 1 can Water Chestnuts, drained and chopped
  • 1 bunch of Green Onions, sliced*

*The original Knorr’s recipe calls for 1 cup of Mayonnaise and 3 green onions.

Directions

Defrost the spinach and squeeze dry. (This would be a good time to use a piece of cheesecloth, but your hands will suffice.) Combine the spinach with the other ingredients. Mix to combine and refrigerate. The dip is best after it’s been refrigerated for a few hours. Serve with bread or chips.

Fried Wonton Pasta Chips

Ingredients

  • 1 package Wonton Wrappers
  • Oil (Use a neutral flavored oil, such as canola.)

Directions

Use a knife or pizza cutter to cut the wonton wrappers, if desired. Pour about 1/4 inch oil into a pan. Heat over medium/medium-high until it’s good and hot. In small batches of about 5-6, place the wonton wrappers in the oil in a single layer. They will begin to cook quickly. Use tongs to flip the wrappers after a few seconds, when they begin to look a light toasty brown. Cook a few more seconds on the other side. Then, use your tongs to remove the fried wontons and place them on a paper towel to drain. Repeat for all wonton wrappers, stacking layers of paper towels, as necessary.

Great visit with my brother, friends, and family. I took full advantage of my group of eager taste-testers to work on a burger recipe I’m planning to submit for a contest. Torrential rain foiled my initial grill plans, but we worked it out inside. Thank you cast-iron grill pan.

Enjoyed a bit of cool, crisp Riesling, my favorite summer wine.

There were warm Cheddar and Garlic Biscuits. Click here for the biscuit recipe.

Cheddar and Garlic Biscuits

I made one more really yummy dish, but you’ll have to wait until tomorrow for that one.

Trust me, it’s worth the wait!

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