Corn Tortilla Chips

White or Yellow Corn Tortilla Chips!

When I go to any Mexican or Tex Mex Restaurant, I expect Corn Tortilla Chips and salsa. I want my chips hot and salty, like they just came out of the fryer. Then I eat at least an entire bowl for myself before the help even has a chance to bring me my food. It’s kind of funny. Aren’t the Corn Tortilla Chips and Salsa food? No, that’s the food before you get the food. The food before the food! Though it usually fills me up, its still just Chips and Salsa. But, don’t you crave this at home?

First things first. If you don’t already have a Deep Fryer, go get one. They’re only $30 bucks and they really go a long way. Now, when you’re deciding what kind of tortilla you want to use, it’s really simple, because there’s only a few choices. Sure you could get all exotic and go for the Blue corn, but most likely, all you’re going to find at your local grocer are the basic yellow and white corn tortilla’s. So, all of you got to do is choose your favorite. I personally like a lighter corn taste, so I go with the white corn tortilla’s for that reason, and that reason alone. This video will show you how easy it is. Fry the tortilla slices at 350 degrees for 2 to 2 1/2 minutes and salt heavily. Then sit down and enjoy your fresh Corn Tortilla Chips with my Fresh Salsa recipe.

Corn Tortilla Chips Ingredients:

1 Bag of Yellow or White Corn Tortilla’s
Oil for frying
Salt to taste

Slice the Fresh Tortilla’s into fours and fry for 2 minutes at 375 degrees F and then salt the Corn Tortilla Chips to taste.

Peaking Ravioli Pot Stickers

What are Pot Stickers?

If you don’t know by now, Americans love Chinese Pot Stickers. If you’ve been to any Chinese Buffet in the last 10 years, you’ve seen them. They’ve even become so popular, they sell them right next to the frozen burrito’s of just about every grocery store in America. I don’t know the history or the exact Origin of the Pot Sticker, I mean, that’s what Wikipedia is for, right, but I can tell you that these are usually prepared fresh everyday, and they’re made by hand, not stamped out of a cookie cutter.

What are Pot Stickers made of?

The breakdown is very simple; Ground Pork, Onion, Carrots and a few Asian Sauces, Hoisin and Oyster Sauce. Just a few secret folds that aren’t too complicated, and Voila, you’ve got Pot Stickers! Well, at least in theory, right. But now what? Do you throw them in boiling water? The answer is NO! Technically I guess you could, but these things are traditionally steamed. And if you don’t have a Steamer, no worries. This video tutorial will show you how to do it without one, So let’s dive right in and make some Pot Stickers.

Be sure to check out my Shrimp Dumplings recipe because I have the best sauce recipe in that post to dip these Pot Stickers in if Tempura dipping sauce isn’t available in your area.

Pot Stickers Ingredients:

1 pkg Pot Sticker Wrappers
8 oz Ground Pork Sausage or just Pork
1/4 cup Carrots
1/3 Cup Scallions
1 tsp Hoisin Sauce
1 tsp Oyster Sauce
1 tsp Black Ground Pepper
1/2 tsp Chopped Garlic
Water to glue the Wrappers together

Combine all ingredients in a bowl and mix thoroughly. Wet the edges of each wrapper and place about 1 tbsp of Ground Pork mixture in the center, and then fold in half like a taco. Then proceed to one of the corners and pleat the edge of one side and apply pressure to make the wrapper stick, all the way around in a half moon shape. Then place Pot Stickers in a steamer lined with Bok Choy leaves or Cabbage and Steam for 7 minutes. Pan fry in a lightly oiled pan for a 1 minute, or until the bottoms turn a light golden brown, Drip dry onto some paper towels then serve your Pot Stickers with some Tempura Dipping Sauce.

Spinach and Artichoke Dip or Spread

Spinach and Artichoke Dip Ingredients:

1 pkg Fresh Spinach Leaves 8 oz
1 cup Quartered and Marinated Artichoke Hearts
1 pkg Cream Cheese
1 cup Fresh Parmesan
1 Chopped Garlic Clove
1/4 cup Clam Juice
2 tsp Lemon Juice
2 tbsp Olive Oil
1 tsp Black Pepper
1 tsp Mrs. Dash Original Blend

1 cup Mozzarella Cheese
! diced Tomato
2 Fresh chopped Basil Leaves

Blanch the Spinach and Strain. Add and stir all the ingredients together in a mixing bowl with softened Cream Cheese, but leave the Mozzarella, tomato and basil for the topping. Once it’s mixed, add the cheese and melt in the oven. Then add the fresh tomato and basil over the top and serve, Spinach and Artichoke dip or Spread.