Parmesan Tortellini Bites

These were from Christmas Eve. So addicting. Would be fun to do with a meat ravioli too!

20oz refrigerated cheese tortellini (I used Bouitoni)
1 cup oil
1 1/2 cups panko bread crumbs (found in Asian section)
1/2 cup Parmesan (I used the really fine grated kind for better coating)
1 cup flour
4-5 eggs, beaten well
1 cup marinara sauce for dipping
Cook tortellini according to package directions, being careful not to over cook. Drain well, lay out on paper towel to dry slightly. Heat oil in skillet. In a bowl combine panko and Parmesan. Put flour in another bowl. Dredge about 10 tortellini at a time in flour, then egg, then panko mixture, making sure to coat well. Set in hot oil. Repeat to fill skillet, cook and turn till golden on all sides, then drain on paper towels. Repeat till all are fried. Serve immediately with marinara sauce or any sauce really, these things are even great by themselves! A 20oz pkg will fill a large cookie sheet so if you have a small group just half the recipe.

Finger Steaks and Onion Rings

I love finger steaks.  I have tried to make them in the past, and they weren't very good.  I had a hankerin', so I tried again yesterday.  We had a fried food festivus for dinner!  They turned out really good.  Even the leftovers I heated up today were great!  I don't know if you are like me with 1/2 a cow in my freezer wondering what to do with it all, but I am very happy to have one more use, besides BBQing them!  It's too cold right now for that.

Flank Steak or Sirlion Steak (I used one of each and we had leftovers) Use one without bones
2 Cups Buttermilk
1 egg
mix in a low dish
2 cups flour (may need more)
Approx 1 tsp Lowry's Season Salt (I mixed it in then tasted flour mix to make sure it had enough flavor)
1/2 tsp black pepper
Cayenne pepper to taste, if desired for a little heat
Mix in a gallon ziploc bag.
Slice steak 1/4 in thick across grain. (The key is to get them nice and thin, and don't go with the grain because they won't break apart easily when you bite into them). Dip in milk mixture then put in ziploc and shake.  Fry in hot oil. I use an electric skillet on almost 400.  Used between 1/4 in and 1/2in  of oil.  Fry til juices run clear.  5 min or so.  Drain on paper towels.  Serve with Cocktail sauce (my fav), honey mustard, ketchup, bbq sauce.

Onion Rings
Slice onion rounds thinly.  Separate into single rings.  Mix 1 egg in about 1cup buttermilk.  Dip rings in buttermilk then put in ziploc with flour, season salt, pepper mixture til coated. (again, taste flour mixture to see if its salty enough) Redip in buttermilk then dip into Panko or fine bread crumbs.  Then fry in hot oil til golden.  My grandma showed me how to make these with the crumbs.  I love Panko because it makes them so crispy!  Use same dips as for steaks! Ranch is yummy, too.

Homemade Corndogs

These are fun for kids to help make! Way more healthy than store-bought fried.(from Food Network)

1 cup milk
1 pkt active dry yeast
2 T oil
2 T brown sugar
1 cup fine cornmeal
1 1/4 cup flour
1 tsp salt
1/4 tsp baking soda
1/4 tsp paprika
10 hot dogs (I used the bun-length)(can use reduced fat also)
1 egg beaten
1 T sesame seed- optional
Dipping sauce of choice
Warm milk in pan. Add yeast, pour into bowl and let sit 2 mins. Stir in oil, sugar and cornmeal. Add flour, salt, baking soda and paprika. Dough will be sticky. Turn out on floured surface and knead for 5 minutes using as much additional flour as needed. Place in greased bowl and cover with plastic. Let rise to double 1 hour. Cut each hot dog in half to create a mini dog.(optional: poke a skewar in each end of hotdog for a stick- i didnt do this, they are easy to pick up with hands.) Divide dough into 20 pieces and make a "worm" by rolling dough between your hands. Wrap around each dog. Place on greased cookie sheet and brush with egg, then sprinkle with seeds if desired. Bake at 350 for 15 mins.

Holiday Dill Dip

This one's for you, Kelly!

1 cup sour cream
1 cup mayo
1/2 bunch or so chopped parsley
3-4 green onions, sliced thin
2 T dried dill ( fresh would be awesome too)
1/2 tsp salt
fresh ground black pepper
2 tsp worcestershire sauce
1/2 lemon, squeezed
Mix all together and chill a couple hours before serving with veggies for dipping. This is like ranch- good on anything!! cant have the holidays without dill dip! :)

Asian Meatballs

Tonight I made some meatballs for our 'Chuck' party.  Chris is doing a low carb diet, so I am trying to find things that taste like he's being bad, but he isn't!  I came up with this.  They were gone really fast, so I guess they were good!

Meatballs:
1 1/2 # hamburger, half pork would be good, too.
1 tsp salt
1/4-1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4-1/2 tsp italian seasoning
1 egg
Mix all together.  Make small meatballs. Fry in a little oil in a skillet. (These are approximate, I really just threw it in. Like when I make meatloaf.  Never tastes the same twice.)

Sauce:
I started with some vegatable broth maybe 1/2 cup.  Could use chicken or beef.  Add soy sauce, maybe 1/4 cup.  Then add ginger, garlic powder, cayenne pepper for some heat, couple teaspoons Splenda.  Bring to a boil.  I added some cornstarch (maybe 1 T) and cold water (mabye 3 T).  Add to sauce and stir til it thickens.  I added a little more water after it thickened.  Put meatballs in the oven in shallow dish.  Add sauce.  Toss to coat.  Add chopped green onions.  This is best if it can sit for an hour or so.  Just put it on warm.  Stir every so often to mix flavors.   These are all approximate.  I just threw it in and then tasted til I liked the flavor of the sauce!  So you have to do the same.  Don't quote me on the amounts!

Jalapeno Jelly

Recipe from The Silver Scissor blog. Perfect! Not too hot. Must be served with cream cheese on Club or Triscuit crackers!

3/4 lb jalapeno peppers
2 c apple cider vinegar, divided
6 c sugar
2 pouches LIQUID pectin
green food coloring, optional but highly recommended!

~Wash peppers, drain. Remove stems and seeds. Puree peppers and 1 c vinegar in food processor or blender (blender works great!).
~Combine puree, 1 c vinegar, and sugar in very large pot. This will bubble up quite a bit so use a stock pot or larger pot.
~Bring to a boil and continue boiling for 10 minutes. Have a book or other good reading material nearby to help pass the time!
~Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute stirring constantly.
~Remove from heat. Skim foam. Stir in a few drops of food coloring, otherwise it will be a weird yellowish color.
~Ladle hot jelly into jars leaving 1/4 inch headspace.
~Process 10 minutes in boiling water canner.
~Makes approximately 7 half pints.

Caramelized Onion Dip with Crostini

This is the yummy dip I made for Mom's retirement party. It's great, because you can make the crostini a day or so in advance, just keep in an airtight container. It's also great to get kids involved-Christian loves cooking, and enjoyed "painting" the little crostinis with olive oil.

1 full baguette, cut into 1/4 inch slices
Olive oil, for brushing
Kosher salt and freshly ground black pepper

Dip:
1 T unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground pepper to taste
1/2 c plain yogurt
1/2 c low-fat sour cream
2 T dried onion soup mix
1 T Dijon mustard

-To make crostini, lightly brush both sides of bread slices with olive oil and place on a large cookie sheet. Season tops with salt and pepper. Bake at 350 8-10 minutes until lightly toasted (I had mine in longer).

-To make the dip, melt butter in saucepan and add onion and season with salt and pepper. Cook and stir for 6 minutes (or longer) until the onion is browned and caramelized. Set aside to cool slightly.

-In medium bowl, combine yogurt, sour cream, soup mix, and mustard. Mix well. Stir in cooled onions. Serve atop crostini or use as a dip for crudites.