Shrimp Wonton Cups

24 square wonton wrappers

1 tbsp (15 mL) butter, melted

10 oz (300 g) shelled, deveined, cooked medium shrimp, divided

4 oz (125 g) cream cheese, softened

1 garlic clove, pressed

1 cup bean sprouts

1/2 tsp (2 mL) Worcestershire sauce

2 green onions with tops, finely chopped

1/3 cup (75 mL) grated carrot

4 oz (125 g) shredded mozzarella cheese (about 1 cup/250 mL)

Preheat oven to 350°F (180°C). Lightly spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.

Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.

Fill each wonton cup with about 1 tbsp (15 mL) of the cream cheese mixture; top with a reserved shrimp.

Bake 5 minutes or until wontons are golden brown and filling is bubbly.

Strawberry Goat Cheese Bruschetta

The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty.

1/2 cup balsamic vinegar

12 slices Italian bread

1 tablespoon olive oil

1 pound strawberries, washed and diced

2 teaspoons fresh thyme leaves, plus more for serving

1 cup goat cheese, room temperature

Salt and freshly ground pepper to taste

Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.

Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.

Combine strawberries and thyme in a small bowl and set aside.

Grill bread on the preheated grill until browned, about 3 minutes per side.

Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture.

Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

Crispy Peanut Chicken Lettuce Wraps

Directions:

Preheat oven to 400°. Bake chicken for 15-20 minutes or until crispy and golden brown.

In a small saucepan over low heat, whisk together: teriyaki sauce, peanut butter, crushed red pepper.

Cook for 3-5 minutes or until bubbling and smooth.

In a medium bowl, combine cooked chicken and sauce, toss to coat.

Trim romaine leaves into 8-10 equal-sized "wraps."

Toss the sliced red bell pepper, shredded carrot and sliced cucumber in a small bowl, set aside.

To assemble: Place 8-10 romaine lettuce leaves on a platter. Place equal portions of chicken mixture on each lettuce leaf. Top chicken with the vegetable mixture and chopped peanuts. Fold like a taco to eat.

Yield. A little more than 3 cups.
Preparation time. 30 minutes.

Ingredients

2 cups prepared yellow mustard
2/3 cup cider vinegar
3 tablespoons tomato paste
1/2 teaspoon chipotle Tabasco sauce or you

favorite hot sauce
3/4 cup sugar

1/2 cup liquid smoke

4 teaspoons Worcestershire Sauce

2 1/2 tablespoons paprika

2 teaspoons chicken bouillon granules or 1 cube

2 teaspoons dried rosemary leaves
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table salt
1 teaspoon freshly ground black pepper

About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.

About the tomato paste. You can substitute ketchup if you wish.

Method
1) Mix the wet ingredients together in a bowl.

2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.

Boiling is the best! Tender as can be..Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.

Preheat oven to 325 degrees F

Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs.Bake for about 1 1/2 hours.

Tasty stuff..Finger licking good.

Atk's Melt in Your Mouth Barbecue Ribs

Bacon-Wrapped Jalapeno Poppers

Serve this quick-prep appetizer at your next festive gathering, and watch guests go wild for the irresistible combination of spicy peppers, crispy bacon and velvety cream cheese.

12 wooden toothpicks

4 oz (half of 8-oz package) cream cheese, softened

2 tablespoons chopped fresh chives or finely chopped green onions

6 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded

1 package slices bacon

Heat oven to 375°F. Line cookie sheet with foil or cooking parchment paper.

Soak toothpicks in small bowl of warm water to prevent burning.

2In small bowl, mix cream cheese and chives. Spoon mixture evenly into chile halves.

Cut each bacon slice crosswise into thirds. Wrap 1 piece of bacon around each stuffed chile half; secure with soaked toothpick. Place on cookie sheet.

Bake 25 minutes or until bacon is crispy and chiles are tender.

Serve warm enjoy.

These poppers will be mildly spicy. For more heat, don’t remove all of the jalapeño seeds and leave the membranes intact.

Add a little more flavor to the filling with some chopped fresh parsley or cilantro.

Sprinkle with parmesan or use shredded Parmesan cheese to the Crumbleed bacon and cream cheese mixture. YA Boy!!!

When handling jalapenos and other hot chiles, wear plastic gloves. The oils that get on your hands will stay there, so if you were to rub your eyes after touching the chiles, you could really hurt yourself! You can buy powder-free gloves at a pharmacy...

Tips to know

Rockin' Oysters Rockefeller

48 fresh, unopened oysters

1 1/2 cups beer

2 cloves garlic

seasoned salt to taste

7 black peppercorns

1/2 cup butter

1 onion, chopped

1 clove garlic, crushed

1 (10 ounce) package frozen chopped spinach, thawed and drained

8 ounces Monterey Jack cheese, shredded

8 ounces fontina cheese, shredded

8 ounces mozzarella cheese, shredded

1/2 cup milk

2 teaspoons salt, or to taste

1 teaspoon ground black pepper

2 tablespoons fine bread crumbs

Clean oysters, and place in a large stockpot.

Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.

Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet.

Preheat oven to 425 degrees F (220 degrees C.)

Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella.

Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.

Bake until golden and bubbly, approximately 8 to 10 minutes.

The BEST!!! I have been making Oysters Rockefeller as a "traditional appetizer" for Christmas Eve for years. I have tried recipe after recipe..WOW! I am blown away! This is now "THE ROCKIN RECIPE" you will use...the search is over. I'm hooked! :)

An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyozu wrappers and have filling left over for next time around."

Serve these delicious appetizers at your next Chinese dinner. Crushed red pepper flakes add a little heat to the sweet-sour sauce.

They taste just like restaurant made.

1 pound raw shrimp, peeled and deveined

4 pounds ground beef

1 tablespoon minced fresh ginger root

1 shallot, minced

1/2 garlic minced

1 bunch green onions, chopped

3 leaves napa cabbage, chopped

2 tablespoons soy sauce

1 teaspoon Asian (toasted) sesame oil

salt and white pepper to taste

1 pinch white sugar

1 (10 ounce) package round gyoza/potsticker wrappers

vegetable oil

1/4 cup water

Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.

To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper.

Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.

Heat the oil in a large nonstick skillet with a lid over medium heat.

Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them.

Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

READY IN

1 hr 2 mins

Pot Sticker Dipping Sauce

1/2 cup soy sauce

1 teaspoon rice vinegar

1/2 teaspoon toasted sesame oil

2 teaspoons sugar

1 whole scallion, trimmed and sliced

1 hot green chili, thinly sliced

2 tablespoons water

Crushed red pepper flakes

1 tablespoon minced fresh ginger root

1/2 garlic minced

And very little sriracha sauce

Authentic Potstickers

Grilled Cob with Bacon, Lemon, Herbs, Mascarpone

8 ears of fresh corn

1/4 cup mascarpone

1 Tbs olive oil

12 slices bacon

2 Tbs. finely chopped fresh basil

1 Tbs. thinly sliced fresh chives

1 tsp. finely chopped fresh mint

1/2 tsp. finely grated lemon zest

1/4 cup sliced pistachios, toasted

Lots of Tajín Seasoning

Fresh cracked pepper, to taste

Chili powder and Grated parmesan

cheese, if desired.

Combine the mascarpone, olive oil, basil, chives, mint, and lemon zest in a small bowl until well blended.

Spread the pistachios on a large plate because your going to roll your corn in it after they have been grilled.

Microwave the corn on high until the kernels are crisp-tender (you’ll need to pull the husk down to check), about 4 minutes. Cool slightly, then remove the husks and silks.

Your now ready for your blend of Seasonings.

Simple Right.

Fireball Whisky Wings and Sauce

Ingredients:

1 teaspoon extra virgin olive oil
1/2 onion, diced
4 cloves of garlic, minced
1/2 cup Fireball Cinnamon Whiskey*
2 cups Ketchup
1/3 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/2 cup firmly-packed brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper flakes
1 teaspoon Frank’s Red Hot Sauce (optional)**

Try this on your next batch for a change of pace. We're crispy wing lovers, so we always make them fried. It might work for baked wings as well, but that hasn't been tested...yet. Make your fried wings according to your favorite recipe, coat the wings in this sauce, and sprinkle with sesame seeds just prior to serving. You should be able to coat about a dozen wing pieces with the recipe.

This marinade is so flavorful.

Your wings are going to be sticky but the wing lovers I hang with claim they're well worth the mess.

First, you need to marinate your wings for three hours, so mix up the marinade and get the wings started.

Fireball Sauce

We couldn't really think of a good reason why not, so yet again we figured, "Might as well wrap it in bacon!". Seems to be a proven formula for success.

Appetizers and snacks

Preparation:

In a medium saucepan over medium-high heat, add olive oil and tilt sauce pan until bottom is coated with oil. Add onion and garlic and sauté for a couple minutes until onions are translucent. Pour in the Fireball whiskey and stir together to combine. Bring to a boil and reduce heat to medium-low and let simmer for about 10 minutes (the onions should become soft).

While the onions, garlic and whiskey are simmering, in a medium bowl combine the ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, cayenne pepper, and hot sauce. Stir to combine.

When the onions that have been cooking in the whiskey have softened, add the sauce mixture and stir together. Turn the heat back up to medium high and bring back to a boil. Once the barbecue sauce is boiling again, turn the heat back down to medium-low and let simmer for 20 to 30 minutes. Taste the sauce and salt and pepper to taste.

If you would like the sauce a little sweeter, then add 1 tablespoon at a time of brown sugar. If you prefer a spicier heat, then add 1 teaspoon of hot sauce at a time.

Store any unused barbecue sauce in airtight container and refrigerate for up to 2 weeks.

Cook the Drummers........ Pre-heat the smoker, grill or/oven to 300°F

Arrange a wire rack over a baking sheet. Arrange the drummers on the rack and slow-cook for about an hour and 20 minutes.

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