1 can (10 ounces) chunk white chicken
1 can (8 ounces) water chestnuts
½ cup thinly sliced green onions with tops
¼ cup grated carrot
fresh gingerroot
1 tablespoon reduced-sodium soy sauce
1 egg white
¼ cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil from Pampered Chef
Dipping Sauce
½ cup red jalapeño jelly
¼ cup rice vinegar
2 tablespoons reduced-sodium soy sauce
Preheat oven to 425ºF. For potstickers, in large bowl, combine chicken,
water chestnuts, green onions, carrot, gingerroot, soy sauce, egg
white, mayonnaise and garlic pressed with Garlic Press; mix well.
To assemble potstickers, place 12 wonton wrappers onto smooth surface.
Lightly brush edges of each wonton with water. Using Small Scoop, place
a mounded scoop of filling onto center of each wonton. For each
potsticker, fold one point over filling and overlap with the opposite point.
Repeat with remaining two points, folding envelope style. Place
potstickers on Large Round Stone; lightly spray with oil using Kitchen
Spritzer. Repeat with remaining wontons. Bake 12-15 minutes or until edges of
potstickers are golden brown; remove from oven.
For dipping sauce, place jelly in small bowl. Microwave on HIGH 30-40
seconds or until warm; add vinegar and soy sauce. Whisk until well
blended. Transfer potstickers to serving platter; serve with dipping sauce.
Yield: 24 potstickers
Sunday, February 25, 2007
Friday, February 23, 2007
Home-made Boursin Cheese
That delectably fragrant spread known as boursin cheese is quite easy to make at home—which will impress your guests and save you some money at the grocery store!
1 clove garlic, peeled
1/2 cup (118 ml) fresh basil leaves
1/4 cup (59 ml) chives
1 8-ounce (226 g) package cream cheese
1/4 cup (6 oz/170 g) black olives, pitted
In a food processor, chop the garlic and herbs. Add the cream cheese and blend until smooth. Add the olives and chop briefly. Transfer the mixture to a small bowl. Serve with crackers or spread on pieces of French bread, topped with thin slices of roast beef.
Yield: 1 cup (237 ml)
1 clove garlic, peeled
1/2 cup (118 ml) fresh basil leaves
1/4 cup (59 ml) chives
1 8-ounce (226 g) package cream cheese
1/4 cup (6 oz/170 g) black olives, pitted
In a food processor, chop the garlic and herbs. Add the cream cheese and blend until smooth. Add the olives and chop briefly. Transfer the mixture to a small bowl. Serve with crackers or spread on pieces of French bread, topped with thin slices of roast beef.
Yield: 1 cup (237 ml)
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