Philadelphia Pound Cake

I’m not the biggest dessert fan (shhhh!) but I am a sucker for a simple cake. No frosting, nothing complicated and at most, all it needs is powdered sugar or some fresh whipped cream. I found this pound cake recipe from Philadelphia Cream Cheese and it was super easy to make. A family favorite moving forward but it was so good, I’m going to have to limit how often I make it! Enjoy!

Ingredients

1 1/2 sticks Butter, room temp

1 pkg Philadelphia cream cheese, room temp

1 1/2 cups Granulated sugar

1 1/2 tsp Pure vanilla extract

4 Eggs

2 cups Cake flour, sifted

1 1/2 tsp Baking powder

2 tsp Powdered sugar

Directions

Preheat oven to 325.

Beat cream cheese, butter, sugar and vanilla with an electic mixer till well blended.

Add eggs, one at a time. Mix well and make sure to scrape the bowl along the way.

Add the flour and baking powder, a little at a time and mix well.

Pour into a greased loaf or bundt pan.

Bake for about an hour or until a toothpick inserted into the center comes out clean. Let cool before removing from the pan. Sprinkle with powdered sugar to serve.

Baked Eggplant Parmigiana

I love Italian food and eggplant parmigiana is one of my favorites.  Creamy eggplant, gooey cheese and marinara sauce bubbling away as it comes to the table.  It needs only some grated parmesan cheese on top and pasta on the side.  But it’s not the healthiest of dishes since the traditional version calls for the eggplant to be fried before it meets the cheese and sauce which definitely ups the calories and fat.  So, when I saw Thomas Keller’s video on how they serve eggplant at TAK Room, one of his NYC restaurants, I had to try it.  In his version, the eggplant is cut into cubes and then roasted before mixing with the cheese and sauce. Genius! Nothing to fry and no unwanted calories.  The first time I made it I was sold.  The eggplant shines and even with the added step of roasting, it was a manageable dinner to get on the table during the week.  Keller’s version includes a homemade pomodoro sauce but I used my favorite marinara from Patsy’s to save time.  This is also a great dish to make earlier in the day or even the day before you want to serve.  Just pop it in the oven and in an hour or so you are ready for dinner.  If you love eggplant, give this version a try. 

Ingredients

2                   Medium eggplants

1 tbs              Kosher salt

2 tbs              Olive oil

3 cups           Marinara sauce

1 cup             Shredded mozzarella cheese

1 cup Ricotta cheese

½ cup            Grated parmesan cheese

¼ cup            Grated romano cheese

Directions

Peel the eggplants and remove the ends.  Dice the eggplant into one-inch cubes.  Toss the eggplant in the olive oil and salt; set aside for at least 30 minutes but no more than one hour to allow the salt to extract some of the bitterness.

Preheat the oven to 400 degrees.

Once the eggplant has rested, gently squeeze out any excess moisture with your hands. Place the squeezed eggplant on a foil and parchment paper lined cookie sheet.  Roast for 30 minutes at 400. While the eggplant cooks, combine the parmesan, mozzerella and romano cheeses in a bowl and set aside.

When the eggplant is done, place in a large bowl with two cups of marinara sauce, half of the cheese mixture and the ricotta cheese .  Mix until well combined. 

Pour the eggplant mixture into the prepared casserole dish about two inches deep. Top with the remaining marinara sauce and cheese mixture, bake at 400 until it is bubbling, about 25-30 minutes. 

You can put it under the broiler for a minute or two if you want to get some color on top but don’t walk away or it will burn in the blink of an eye.  

Baked - not fried - eggplant parmigiana is the way to go for a hearty, but healthier, dinner.

Soul Satisfying Meatloaf

Meatloaf could be the poster child for comfort food. 

While it cooks, your house smells like heaven and once it hits your plate with some mashed potatoes and green beans, you are mesmerized.  I don’t make this often, but when I do, it’s a hit.  There are lots of recipes out there for meatloaf and I’ve tried dozens of them and came up with this recipe which is a keeper.  Lots of recipes call for ketchup which I found to be kind of pedestrian and I looked for ways to get concentrated flavors into the meatloaf without slathering it with ketchup.  I start with 80/20 beef which is the single most important tip for good, moist meatloaf.  If you try it with a blend that is super lean, you will have a dry brick for dinner.  Turkey meatloaf is a great option if you don’t want to use beef.  Don’t go with super lean or you will give up lots of flavor. I mix in sautéed onions, breadcrumbs, eggs, stock and Worcestershire sauce and then bake it so the ends are crispy and it’s brown on top. It’s full of flavor and if you’re lucky enough to have leftovers, is great on a sandwich the next day.   I go for the traditional sides but macaroni & cheese would be an amazing addition.

Ingredients

1½ lbs          Ground beef (80/20)

1 cup            Sweet onion, diced

1 tbs              Seasoned salt

1 tbs              Olive oil

2                   Eggs, lightly beaten

½ cup           Warm water

1½ tbs          Tomato paste

1 cup             Beef broth

½ cup            Panko breadcrumbs

1 tbs              Worcestershire sauce

1½ tsp           Kosher salt

½ tsp            Freshly ground pepper

Directions

Preheat your oven to 400.

In a small frying pan, sauté the onions in the olive oil and seasoned salt till translucent, about five minutes.  Add the tomato paste and cook for one minute.  Add the Worcestershire sauce and beef broth and cook till combined and slightly reduced, about four minutes.   Remove from heat and set aside to cool for 10 minutes.

In the meantime, place the ground beef in a large mixing bowl.  Add the breadcrumbs, water, eggs and salt. Combine well.  When the tomato/onion mixture is cooled, add 2/3s of it to the ground beef. Reserve the rest for the top of the meatloaf.

Place the mixture on a foil and parchment paper lined cookie sheet and form into a loaf, ensuring it is evenly shaped.  I go for a longer loaf of about two or three inches in height.  Spread the remaining tomato/onion mixture all over the top of the meatloaf.

Bake uncovered for about 30 – 45 minutes until the center registers 160 degrees.  Let sit for at least five minutes before serving.

Dreamy Chocolate Pudding

On most nights after everyone has enjoyed dinner, the kitchen is clean and the house is quiet, I start to hear activity in the kitchen.  A couple of cabinets opening and closing, the refrigerator opening and after a long pause, being shut and maybe even some rustling in the pantry.  I know those sounds well – my husband and kids are on the hunt for something sweet.  I tend not to have a lot of cookies, cakes and candy in the house.  I don’t have a sweet tooth the way they do, but I’ve been known to rummage around looking for something, too, and if it’s not here, I can’t eat it.  I’m not a horrible mother and I do my fair share of baking but not on a daily basis.  If I had my choice, I would reach for a gummy bear but the three kitchen hunters in my house would 100% vote for chocolate.  I found cute little graham cracker cups/pies in the supermarket last week and while I didn’t know what I would fill them with, I knew something would pop into my head eventually.  Today, it did – chocolate pudding.  Rich, creamy, silky chocolate pudding which I guarantee is easier than you think to make.   

From the moment the idea popped into my head to the time I placed the little chocolate pies in the refrigerator, it took about 20 minutes.  Truly.  Once the dry ingredients (sugar, corn starch, salt and cocoa powder) are mixed, you add whole milk and once it is thick, drop in some butter and vanilla.  Done!  I went for individual pies but you could certainly make one large pie as well.  Either way, a little whipped cream and shaved chocolate is all you need to finish them.  This was so easy and delicious I will absolutely serve this for a dinner party, maybe in a martini glass for a fancier presentation. If you have chocolate lovers in your family, you will be a hero for making this!

Ingredients

2 ½ cups                Whole milk

¾ cup                      Sugar

¼ cup                      Cornstarch

¼ cup + 2 tbs        Unsweetened cocoa powder (I use Hershey’s)

¼ tsp                       Salt

2 tbs                        Butter

½ tsp                       Vanilla extract (I use pure, not imitation)

1 tbs                        Brewed coffee

Directions

Combine the sugar, corn starch, cocoa powder and salt in a saucepan.  Place over medium heat and whisk in the milk until thickened, about five minutes. 

Remove the saucepan from the heat and stir in the butter and vanilla until the butter is completely melted. 

Transfer to small bowls or use to fill a pie (graham cracker or regular pie crust would be great).  

Top with whipped cream and shaved chocolate to serve.    

Lasagna Roll-Ups

I am always on the hunt for a good weeknight meal.  One that cuts the time I would normally spend on the weekend but doesn’t sacrifice flavor.  Lasagna is a family favorite. It’s a process to make but worth the time when I have it which is usually on a Sunday.  Lasagna is so hearty and comforting which makes it the perfect dinner with all the snow on the ground and chilly temperatures.  But I wanted to see about creating a simple version that could be pulled together in less than two hours, including cooking time. 

I started with fresh, no-boil lasagna noodles which are par-boiled and take a short amount of time to cook. Check your store but in mine, they were in the deli section with the fresh pasta. (don’t use the no bake noodle in the pasta aisle which are dried like boxed pasta).  They are sold is sheets so rather than stack them with cheese and sauce like a traditional lasagna, I cut the sheets in half, rolled them with the filling and then cooked them standing up.  I also decided to put the sauce on the bottom of the pan and in between the rolls rather than overstuffing them. For the sauce, I used a jar of my favorite marinara from Patsy’s and browned some ground turkey to make a quick meat sauce but healthier without the beef.  It worked great and by having the sauce on the bottom, the noodles had enough liquid to cook evenly.  I feel no guilt using a jar of sauce for a quick weeknight meal. I make sauce from scratch when I have the time – and freeze most of it for future dinners – but I didn’t have any on hand so I didn’t stress about it (and you shouldn’t either!).

Inside each roll was ricotta cheese, parmesan and shredded mozzarella.  I covered the shallow dish for about 20 minutes until the sauce was bubbling and then removed the foil and let them brown a bit on top.  I had some fresh mozzarella on hand and crumbled that on top but if you don’t have fresh, you can use more of the shredded cheese.  I didn’t use the fresh mozzarella inside the rolls since it gives off a good amount of moisture. Next time I will add some spinach to the filling, or another thinly sliced vegetable like zucchini or eggplant to bulk up the flavor and sneak some veggies in.

The roll-ups were a big hit and the small amount of leftovers were enjoyed for lunch the next day.  I will continue to play with this recipe and add spinach or even eggplant next time but I love that it was easy, quick, healthier than normal lasagna and most importantly, delicious.

Ingredients

1 pkg             No-boil, fresh lasagna sheets (I found them in the deli section with the fresh pasta)

1 container     Part skim ricotta cheese

½ cup            Freshly grated parmesan cheese

½ bag           Pre-shredded, part skim mozzarella cheese

½ cup            Crumbled fresh mozzarella cheese

1 jar              Your favorite marinara sauce

Directions

Preheat your oven to 400.

In a bowl, combine the ricotta and grated parmesan cheese.  Cut the lasagna noodles in half and cover with a damp paper towel to avoid them drying out.   Lay two cut noodles on a cutting board and spread about two tablespoons of the ricotta filling and sprinkle some of the shredded mozzarella cheese on each.  Roll each noodle and place on a plate with the seam side down until all the rolls are done and you are ready to assemble the entire dish. 

Once all the rolls are finished, take a large, shallow casserole dish and pour 2/3 of the sauce into the bottom of the dish. Take each roll and cut it in half, then place the two rolls in the dish so you can see the swirl of cheese on top.  Repeat till all the rolls are cut and placed in the dish on top of the sauce.  I left a little room between the rolls in my dish and then poured the remaining sauce on top of the rolls and between them.  Top with the crumbled fresh mozzarella cheese and cover with foil (I spray the foil with a non-stick spray so the cheese wont stick to the foil). 

Bake at 400 for 20 – 30 minutes till everything is bubbling. Remove the foil and cook for another 10 minutes to give the edges some color.  Let sit for 10 minutes before you dig it – they will be hot.  

Shrimp & Grits

This is one our favorites for dinner, anytime of the year.  My mom has lived in South Carolina’s Lowcountry (the geographic and cultural region along South Carolina’s coast) for many years and we visit often.  It’s beautiful, usually warm, calming and we loved it so much, we were married there. The other draw is the amazing food.  The freshest seafood, soups and stews, oysters, great BBQ and, shrimp and grits.  I first had shrimp and grits years ago at one of our favorite restaurants, Dockside, a small seafood restaurant in Port Royal, SC. Unfortunately, it was destroyed in a fire many years ago and did not return.  It was literally on the side of the dock where you could sit and watch the shrimp boats come in while you sipped your drink and waited for your table.  If you timed it right, you would see the most beautiful sunsets ever.  I’ve tried to recreate the shrimp and grits I remember but I think the view and setting certainly added to how amazing the whole experience was.

With the exception of the shrimp and the grits, this recipe calls for things you probably already have in the kitchen – chicken stock, onions, bacon, butter, etc.  If you’ve been following eyummykitchen.com, you’ve seen that I am a big fan of recipes using ingredients you may already have on hand.  I like dishes that aren’t overly complicated or confusing. Life is too short!

The key is starting with the bacon and building layers of flavors with each ingredient as well as having everything ready to go (the French call this mise en place) before you start cooking.  It’s a perfect meal on a cold night since it’s filling and comforting although I make this all year long.  I like to add a little Tabasco on mine, but I don’t dare add it while I’m cooking since my husband is not a fan (I affectionately call him Captain Vanilla).  Scallions would be a good addition as a garnish too, but Captain Vanilla is opposed to those as well!

Ingredients

1 lb                   Shrimp, thawed or fresh, deveined, tails removed and cut in half

1 cup                Grits (not quick cooking or instant) (Dixie Lily is my new favorite)

6 cups               Chicken broth (if not homemade, use low sodium)

½ cup               Whole milk

½ lb.                Thick cut bacon, cut into ½ inch pieces

1 cup                Onion, finely diced (I always use a sweet onion like Vidalia)

1 cup                Cheddar cheese, shredded

1 tbs                 Butter

1 tbs                 Scallions or chives, finely chopped

1 tsp                 Seasoned salt

1 tsp                 Dried parsley

1 tbs                 Corn starch

Directions

In a large saucepot, bring five cups of chicken broth to a boil and add the grits and whisk well. Reduce heat to a simmer and cook for about five minutes.  When the grits are almost done (they should be soupy and a bit al dente), add the milk and cheese, mixing well.  Simmer for another three minutes and then turn off the heat. 

In a large skillet, cook bacon on medium heat, remove to a plate with a paper towel to drain.  Pour off all but one tablespoon of the bacon grease and reserve.  Add onions to the pan along with ½ tsp of seasoned salt and cook till translucent, about four minutes.  Add the shrimp to the pan in a single layer.  If needed, add a bit more of the leftover bacon fat and the butter.  Cook for two minutes on each side until pink and firm.  Add the remaining cup of chicken broth and stir until combined over medium heat, scrapping all the bits off the bottom of the pan.  Add 2/3s of the bacon, parsley, and ½ tsp seasoned salt. 

Once combined, dissolve 1 tsp corn starch into about 1 tbs of water and mix into the shrimp.  This will thicken the sauce ever so slightly.  Cook for another two minutes on low.

To serve, you can place the grits into a large, shallow serving dish and top with shrimp mixture or make individual plates.  I usually serve individual bowls right from the stove just in case there are leftovers (and there rarely are!) you can still control the ratio when you reheat it.

Garnish with some scallions (and a few drops of Tabasco on mine!)

Enjoy!

Nokedli (Hungarian Dumplings)/Spaetzle

I had the good fortune of growing up in a family that loves food. We love everything about it – shopping, finding new things to try, cooking, serving and of course, eating.  Part of this love comes from my mom, Gwenae, who is a great cook, and her Hungarian heritage.  Growing up, I remember enjoying these dumplings more than any other Hungarian dish. They are called Nokedli in Hungarian and Spaetzle in German.  No matter what you call them, they are delicious and easy to make.

I love serving these with pork chops, grilled chicken and stews and in place of egg noodles.  Nokedli is the standard accompaniment with one of Hungary’s best known dishes, Chicken Paprikash. Everything you need to make them is already in your kitchen – flour, salt, water and eggs.  Once they are cooked i like to cook then on a pan with a little butter and my mom said her mom used to serve them with melted muenster cheese on top. Give these a try when you want serve something different with dinner.

Ingredients

2         Eggs, lightly beaten

½ tsp  Kosher salt

¾ c     Warm water

2 c      Flour

2 tbs   Butter

1 tsp   Parsley (fresh or dried)

Directions

In a bowl, combine the eggs, water, salt and half the flour, mixing gently.  The dough should be soft and sticky, a bit thicker than gravy but not as thick as pancake batter.  You can add more flour if needed and discard the rest if your dough is the right consistency.

The key to this super simple batter is to let it rest for at least 15 minutes.

In the meantime, bring a large pot of salted water to a boil.

If you have a spaetzle maker, pour the batter into the basket and move it back and forth to drop the dough through the holes into the boiling water. (Click here to see the great one I bought at Bed, Bath & Beyond for less than $10.00. Not an ad, just a fan.) If you don’t have one, you can put the dough on a large spoon and drop small amounts into the water.  A flat panel grater would work well too.

The dumplings are done when they float to the top, about three – four minutes. 

Drain them into a colander and return them to the pot, cooking with the butter till coated.  Transfer to a bowl and top with parsley.  

Italian Wedding Soup

I love making soup and when it’s cold out, I usually make a big pot each week.  Chicken soup is always a go-to for me but I’ve challenged myself to make a new soup each week to expand my recipe list.  This week my daughter Grace asked for Italian Wedding Soup which is a clear broth with veggies, pasta and little meatballs.  (I think it was the meatballs that caught her attention).  The meatballs cook in the oven while the soup comes together and everything was ready in about an hour.  It was a great, hearty lunch on a cold Monday!

I usually have homemade stock in the freezer but if I use store bought stock (Swanson’s low sodium is my favorite) I always add either one packet of Knorr’s Stock Base or some Knorr’s Bouillon powder.  Normally Italian Wedding Soup calls for spinach but I had only kale on hand so that’s what I used.  Since kale can be tough (but still delicious) I cooked it with the other veggies to soften it up before adding it to the soup.  If I had a zucchini on hand, I would have added that, too.  Any small pasta will do and I used small bow ties which I find are great for soups.  A little sprinkle of cheese on top and red pepper flakes (for me) and you are good to go.

Give it a try!

Ingredients

Meatballs

½ lb.             Ground pork

½ lb.             Ground beef (I used 85/15)

¼ c               Grated parmesan

¼ c               Bread crumbs

1                   Egg (lightly beaten)

½ tsp            Seasoned salt

Soup

½ c              Diced onion (I always use a sweet onion like Vidalia)

1 c                Diced carrots

1 c                Diced celery

2 tbs            Olive oil

8 c                Chicken stock (see my recipe for homemade; see note above)

1 tbs            Chicken bouillon powder (see note above)

½ c               Dry white wine (I used Pinot Grigio)

1 c                Small pasta (I used small bow ties)

6 oz              Chopped kale (remove the hard stalk in the middle of each leaf) or spinach

                     Salt and pepper to taste

Directions

Preheat your oven to 350.

In a large bowl, combine all the meatball ingredients and gently mix until everything is incorporated.  I find the best way to roll a meatball is with my hands so dampen your hands with water so the mixture doesnt stick and roll about a teaspoon sized portion into a ball.  Place on a baking sheet (I always line mine with parchment paper to avoid food sticking) and cook the meatballs at 350 for about 30 minutes or until done.  Remove the meatballs from the tray and set aside on a plate.

While the meatballs cook, sauté the onions, carrots, celery and kale on medium heat in the olive oil till almost tender which will take about 10 minutes.  (If you are using spinach instead of kale you can add it when you add the pasta.  I cook the kale first since it can be tough and cooking it first help soften it). 

Add the white wine and cook for one minute and then add the stock (and bouillon powder if store bought).  Cook for one minute until combined and the soup comes to a simmer.  Add the pasta to the soup and cook till tender, about six minutes.  Add the meatballs and simmer for another minute or two. 

Serve with some grated parmesan on top.

Enjoy!  

Peanut Butter Hearts (Cups)

My family never met a piece of chocolate they didn’t like – ever.  My husband and kids are self-diagnosed chocoholics (I would rather have a bag of gummi bears!).  Doesn’t matter if it’s milk, dark or white or if it’s plain or has nuts.  But the one combination that will always be at the top of their list is chocolate and peanut butter.  Peanut butter cups (you know the ones!) are the first candy I buy for Valentine’s Day, Easter baskets, Christmas stockings, Halloween or just as a treat and they never last very long.   With Valentine’s Day around the corner, I wanted to make my own and see if it’s as easy as I thought.  How hard could it be? Not hard at all as you only need three ingredients and most people probably have all three in their kitchen right now – chocolate chips, peanut butter and powdered sugar.  That’s it!  They may be easy, and don’t take long, but they can be a little messy until you get a few under your belt but the mess is worth it as they are delish. 

I used a silicone heart shaped mold for the peanut butter cups but you could also use a mini-muffin mold or regular sized cupcake mold.  I highly recommend using silicone as it’s so easy to work with and the peanut butter cups pop right out but if you don’t have one, you can use cupcake liners in a regular tin and the cut the excess off after they are set.  Other than that, you’ll need a glass bowl and spatula to melt the chocolate, a small zip top bag, a small spoon and a brush (I used a small paint brush).  To help cut down on the mess factor, I used a small muffin scoop to get the chocolate into the mold since it releases the chocolate easily.

In terms of chocolate, I went with milk chocolate chips.  I had them on hand and overall chocolate chips are super easy to work with.  You could also use candy melts (meltable disks you can find in the baking ails at craft or baking stores.) I didn’t go with high end chocolate but if you want to, that’s fine too, but would check the package for melting instructions just in case. The candy melts are great for decorating and melt very easily in the microwave (50% power for 20 seconds at a time and stir in between).  I drizzled some white on one batch and pink and white on another. 

Click here for the Wilton mold I used (not an ad) and from this recipe I made 24 peanut butter cups.  Also, to make the mold easier to work with, I cut it in half so I could do 12 peanut butter cups at a time. I highly recommend this.

What chocolate lover wouldn’t like a box of homemade peanut butter cups for Valentine’s Day, a birthday, anniversary or just for fun?

Ingredients

2 10oz bags              Chocolate chips (I’m a Nestle fan; used milk chocolate but semi-sweet or dark work well).

¾ cup                      Peanut butter (I use Skippy smooth. Crunchy PB is fine or even another nut butter)

4 tbs                        Powdered sugar

1 cup                       White, pink or red candy melts for decoration

Directions

Place chocolate chips in a glass bowl over a pot of simmering water (I bring the water, about 4 cups depending on your pot, to a boil and then turn it down to a simmer) and stir till melted and smooth.  Be careful not to get any moisture in the chocolate – the kiss of death for chocolate. Working with one mold at a time fill each heart 1/3 of the way with chocolate and give the mold a couple of taps on the counter to release any air bubbles and ensure the chocolate is evenly distributed. 

Working quickly, use the brush to bring the chocolate up the sides of each mold to the edge.  If you don’t have a brush, you can use a small spoon and gently push the chocolate up the side. 

Place in the refrigerator on a flat surface for about 15 minute or until set.  You can keep the remaining chocolate warm on the stove on the lowest temp which will keep it smooth.  You can up the heat if you need to during the process.

While the chocolate sets, mix the peanut butter and powdered sugar together till smooth.  I used a mini food processor to avoid the powdered sugar going all over the kitchen.  A whisk is fine too.   Pour the peanut butter mixture into a small zip-top bag and work it to one corner before sealing.  Snip off the corner of the bag (a small snip).

Remove the set chocolate mold from the refrigerator and pipe peanut butter into each mold, in a heart shape, leaving room for more chocolate. 

Pour melted chocolate into each heart, to the top (if there is excess chocolate, you can use a straight edge knife or spatula to scrap it off and put it back into the chocolate on the stove). Give the mold a gently tap on the counter to release any air bubbles and make sure the chocolate fills in the spaces.

Place in the refrigerator for at least an hour to set.  Once you remove the peanut butter cups, you can decorate them with candy melts or serve them as is.  They keep for at least a week in an airtight container (and probably longer but they didn’t last that long in my house!).

Enjoy!

Buffalo Chicken Dumplings

You could put just about anything in a dumpling and I would be happy (the only non-negotiable exceptions are cilantro and mushrooms) so I’m always thinking about new fillings. Finger food is also important for my family as we plan what “snacks” we will have during football games and other sporting events. Chicken wings are one of our favorites. My husband and son like them plain but my daughter and I love spicy food so we opt for traditional buffalo wings with blue cheese dip on the side for me and ranch for her. We will of course have them for the Super Bowl this year but I wanted to take the flavors and see how they worked in a dumpling. There are great recipes for Buffalo Chicken dip, nachos, pizza, etc., So why not dumplings? I use egg roll wrappers and cut them into quarters but round or square dumpling wrappers would be great too. The filling is super simple – chicken, hot sauce, cream cheese and cheddar cheese – and you can either pan fry, deep fry or boil them. My daughter isn’t the biggest fan of blue cheese but if you like it, you can add a couple of crumbles of blue cheese to the mixture before you stuff the dumplings.

Ingredients

1/2 package cream cheese (I like Philadelphia), room temperature

2 cups shredded, cooked chicken (a rotisserie chicken is a perfect shortcut here)

4 tbs hot sauce (I like the traditional Frank’s Red Hot) or more if you like a real punch

2 tbs shredded cheddar cheese

6 – 8 egg roll wrappers cut in quarters or 2 – 3 dozen dumpling wrappers

Directions

Combine the cream cheese, chicken, hot sauce and cheddar cheese together until well mixed.

Fill each dumpling with a small spoonfull of filling and dab some water along the edges to seal the dumplings. You can do whatever folding shape you like!

There are lots of methods to cook them (boil, steam, etc.) but my favorite is pan frying them. Just place a few dumplings in a pan with some oil and fry till golden brown on the bottom.

Add a tablespoon or two of water and cover till the water has evaporated and the dumplings are cooked, about three minutes. You can add a bit more water if they need more time to cook depending on how large your dumplings are.

Serve them with blue cheese dip or ranch dressing. Enjoy!