Chicken and Lemongrass Dumplings

INGREDIENTS 

• 1 lb. chicken mince
• 1 stalk lemongrass, bruised and finely chopped
• 1 garlic clove, finely grated
• 3 T. chicken stock
• 2 t. fish sauce
• 1 t. corn flour (cornstarch)
• ½ t. sea salt
• ¼ t. sugar
• 40 round wonton wrappers

For the Sauce:  

• 3 T. fish sauce
• 2 T. white vinegar
• 3 T. sugar
• 2 T. lime juice
• 1 long red chili, finely chopped
• 2 garlic cloves, finely chopped 

DIRECTIONS   

1. For the sauce, whisk together the ingredients and set aside until ready to serve.
2. For the dumpling filling, combine the pork, lemongrass, garlic, chicken stock, fish sauce, corn flour, salt and sugar in a bowl. Mix vigorously until the mixture becomes ‘sticky’.
3. To make the dumplings, place a heaped teaspoon of filling into the center of a wonton wrapper. Moisten the edges with water and fold the wrapper over the filling to enclose. Press down on the edges to remove any air bubbles and to seal. Place on a tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point (boil them from frozen when ready to serve).
4. Cook the dumplings in boiling water for 3-4 minutes or until cooked through. Use a slotted spoon to drain them and place them straight into a serving bowl. Spoon over the sauce and serve. 

Recipe Author: Marions Kitchen

Spinach and Artichoke Melts

INGREDIENTS   

• ½ t. kosher salt, plus more
• 10 oz. baby spinach
• 1 14-oz. can artichoke hearts
• 1 large garlic clove, finely chopped
• 2 oz. Parmesan cheese, finely grated (about ½ cup)
• 2 T. mayonnaise
• juice of ½ lemon
• dash or 2 of hot sauce
• freshly ground black pepper
• 2 oz. chilled cream cheese, cut into ½" pieces
• 4½"-thick slices country-style bread (such as sourdough)
• extra-virgin olive oil (for drizzling)
• 6 slices provolone cheese 

DIRECTIONS   

1. Bring ½ cup water and a large pinch of salt to a simmer in a large skillet over medium-high heat. Add spinach, cook until spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
2. Drain artichoke hearts and press out as much liquid as you can. Coarsely chop artichoke hearts and spinach and place in a large bowl. Add garlic, Parmesan, mayonnaise, lemon juice, hot sauce, and ½ tsp. salt and mix well; season with pepper. Gently mix in cream cheese, taking care not to fully break up pieces. Taste and season with more salt if needed.
3. Arrange slices of bread on a foil-lined rimmed baking sheet and broil until lightly toasted, about 1 minute per side. Drizzle 1 side of each toast with oil and spoon spinach mixture on top, packing it on and taking care to cover edges so they don’t burn. Cut 2 slices of cheese in half. Place a slice and a half of cheese on top of each toast, arranging so that spinach mixture is covered.
4. Broil toasts until cheese is melted and browned in spots, about 2 minutes (keep a watchful eye on toasts as no two broilers are the same and you don’t want the toasts to burn).

Recipe Author: Bonappetit

Italian Salad

INGREDIENTS   

• ½ cup olive oil
• 5 T. white wine vinegar
• 1 T. mayonnaise
• 1 T. sugar
• 1½ teaspoons dried oregano
• 1 garlic clove, finely grated
• kosher salt, freshly ground pepper
• 1 small head of iceberg lettuce
• ½ small red onion, sliced into rings
• 2 oz. provolone picante cheese, thinly sliced
• 1 cup drained small mozzarella balls, torn
• 10 pepperoncini, halved if large 

DIRECTIONS   

1. Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
2. Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and pepperoncini over, nestling in among leaves. 
3. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.

Recipe Author: Bonappetit

Almond Joy Cookies

INGREDIENTS   

• 14 oz. coconut, shredded 
• 2 cups chocolate chips (semi-sweet) 
• ⅔ cup almonds chopped 
• 14 oz. sweetened condensed milk  

DIRECTIONS   

1. Preheat oven to 325°F.
2. Line baking sheet with parchment paper.
3. Combine all ingredients.
4. Shape into round mounds using moistened fingers dipped in water.
5. Bake cookies for 12 to 15 minutes or until tips of coconut are just starting to turn golden brown.
6. Cool completely on baking sheet.

Photo Image: Momontimeout

Vietnamese Chicken and Red Cabbage Cups

INGREDIENTS   

• 3 T. canola oil
• 1 lb. ground chicken
• 1 red onion, ½ finely chopped and ½ thinly sliced
• 2 t. paprika
• 1 lime zested (about 1 t.) and juiced (about 2 T.), plus lime wedges for serving
• 1 T. fish sauce
• 1 t. (packed) brown sugar
• 4 whole red cabbage leaves, plus ½ leaf, thinly sliced
• ½ cup fresh cilantro leaves
• ¼ cup fresh mint leaves, torn
• 1 red Fresno Chili, sliced

DIRECTIONS  

1.  In a large skillet, heat 1 T. oil over medium. Add the chicken, chopped onion, paprika, and 1 t. salt. Cook, stirring occasionally and breaking up with a spoon, until the chicken is lightly browned and cooked through, about 5 minutes.
2. In a small bowl, whisk the remaining 2 T. oil, the lime zest and juice, fish sauce, and brown sugar. Stir into the chicken mixture. Divide among the whole cabbage leaves. Top with the sliced onion and cabbage, the herbs, and chile. Serve with lime wedges.

Recipe author: Rachel Ray