Shrimp Rice Rolls with Peanut Dipping Sauce

Shrimp Rice Rolls with Peanut Dipping Sauce

Ingredients for Shrimp Rice Rolls

1 ounce uncooked rice noodles

4 medium romaine lettuce leaves

4 sheets round rice paper (8-inch)

8 large fresh basil leaves

8 medium shrimp, peeled, steamed, and halved lengthwise (about 4 ounces)

20 slices cucumbers, seeded, peeled and julienne cut (2-inch)

20 slices green onion tops, julienne cut (2-inch)

20 slices carrots, julienne cut (2-inch)

12 medium fresh mint leaves

 

Ingredients for Peanut Dipping Sauce

3/4 cup natural-style creamy peanut butter

1/3 cup water

3 tablespoons hoisin sauce

2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)

4 1/2 teaspoons soy sauce

1 tablespoon granulated sugar

2 1/4 teaspoons Chile-garlic paste

1 medium garlic clove, mashed to a paste

1/2 teaspoon toasted sesame oil

Directions for Peanut Sauce:

Whisk all of the ingredients together in a medium bowl; set aside.

Directions for Rice Spring Rolls:

To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.

Drain well.

Trim fibrous ribs from lettuce leaves to flatten leaves.

Add hot water to a large, shallow dish to a depth of 1 inch.

Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.

Place sheet on a flat surface.

Arrange 1 lettuce leaf over sheet.

Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.

Fold sides of sheet over filling, and roll up jelly-roll fashion.

Gently press seam to seal.

Place roll seam side down on a serving platter (cover to prevent drying).

Repeat procedure with remaining rice sheets.

Serve with the sauce.

Penne with Italian Sausage, Roma Tomatoes, and Arugula.

Ingredients

1 Package of Penne Pasta

1 Package of Sweet Italian Sausage

8 Roma Tomatoes

1 Package of Arugula

1 Tablespoon of Butter

1 Tablespoon of Flour

1 Cup of White Cooking Wine

Olive Oil

Directions

Bring a large pot of water to a boil. Meanwhile slice a shallow "X" in the bottom of your roma tomatoes. Fill a bowl with ice and water and set it next to the stove.

Poach tomatoes into the boiling water. Watch for their skins to start to wrinkle and split, 1 to 2 minutes, then scoop them out with a slotted spoon and transfer them to the ice water bath. Once cooled, transfer the tomatoes to a cutting board. Use your fingers or a paring knife to peel off the tomato skins. Slice tomatoes, put into a bowl and set aside.

Peel skins off of sweet Italian sausage.  Break up sausage in a skillet with a spatula and cook over medium heat until brown. Add roma tomatoes and wine, then cook until boiling. Add tablespoon of butter and the tablespoon of flour.  Cook until lightly thickened.  Toss half the bag of arugula into the sauce mix.

Arrange pasta on a plate, spoon sauce over the pasta and sprinkle with fresh parmesan cheese.

Ecuadorian braised pork fritada, Russian Potato Salad and Hominy

Ecuadorian braised pork fritada, Russian Potato Salad and Hominy

Ingredients

• 3-4 lbs of pork (1-2 lb of baby back pork ribs and 2 lbs of boneless ribs or loin or any combination of these, cut in medium size squares)
• 1 tsp of cumin
• 10 garlic gloves (5 whole and 5 minced)
• 1 white onion (chopped in large pieces)
• 1 shallot (chopped in large pieces)
• 3 cups of water
• 1 cup of orange juice
• Salt to taste

Instructions

1. Season the pork with the cumin, minced garlic, salt and pepper. Let it rest in the refrigerator for a couple of hours if you have time.
2. In a large wok or a sauté pan add the meat, the chopped onion and shallot, the whole garlic cloves and the 3 cups of water.

3. Cook on medium heat until the water is almost gone.
4. Add the orange juice and let it reduce

5. The meat will begin to brown, stir frequently to avoid burning, cook until all the pieces are evenly browned.

Russian Potato Salad

Ingredients

• 3 ½ lbs russet potatoes (about 4 large potatoes), peeled, boiled and diced
• 1 lb carrots (about 6-7 medium size carrots), peeled, boiled and diced
• 8 oz peas (about 1 cup), boiled for less than 3 minutes
• 6 celery stalks, finely diced, about 1 cup
• 1- 2 apples, peeled and diced
• 1 cup diced white onion, about ½ onion
• Lime juice from 1-2 limes
• 1 small garlic clove, crushed
• 1 cup homemade mayonnaise
• 1 tbs finely chopped cilantro, parsley or dill- optional
• Salt to taste

Instructions

1. Mix all of the ingredients together, chill until ready to serve.

Hominy

Dry or from a can – if buying dry cook according to package.

Crockpot Salsbury Steak

Slow Cooker Salisbury Steak

Ingredients:
• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (1 ounce) packet dry au jus mix
• 3/4 cup water


Directions
1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

 
2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet.

Place browned patties into the slow cooker stacking alternately like a pyramid.

In a medium bowl, mix together the cream of chicken soup, au jus mix, and water.

Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.