Asparagus-Ricotta Won Ton Ravioli

With extra won ton skins/wrappers, and a bit of extra asparagus I made a hasty version of Asparagus-Ricotta Ravioli.

Any filling you prefer would fill these nicely. I simply cooked the asparagus (and retained some of the tips for garnish), chopped the remainder of the stalks and processed them in the food processor until smooth. Then added some ricotta and grated Parmesano Reggiano cheese; seasoned to taste with sea salt, freshly ground pepper and a touch of freshly grated nutmeg.

To assemble:

1. Have ready your filling with a small scoop or teaspoon.

2. A stack of won ton wraps.

3. Scoop a small amount of filling on won ton.

4. Place second won ton wrap over filling & seal edges with water, press firmly to seal.

5. Cut with sharp cookie or biscuit cutter.

6. Set aside, covered so they don't dry out until all are completed.

Assembled and ready to cook in a large pot of gently boiling, salted water. They cook in moments.

Garnish with a little melted butter (browned, or not), and a spinkle of additional grated Parmesano Reggiano and the reserved asparagus tips.

I still prefer raviolis made with handmade pasta dough, but these are delicious and a great way to utilize a few leftover ingredients.

Feeling the Love...

Don't you appreciate the "Just Because" surprises you give, or are given by friends or family?

Whether it's a kind word, a card, a little trinket, or fresh flowers...

It can change the entire day.

Especially when the 'just because surprise' happen to be ROSES ~ in a favorite color...

No matter what is going on in the world, it's refreshing to take time to appreciate the little pleasures.

I hope you each have a good day, filled with love and happiness.

Chicken and Andouille Jambalaya ~Emeril's

I had never made jambalaya before, but I picked up some andouille sausage from a local sausage company so I thought I would try it.

Having no shrimp on hand, I used Emeril's recipe which requires only Chicken and Andouille.

If you know jambalaya, you know it's not about PRETTY... it's about great taste in a one pot meal. And it really is tasty.

The colors are so much more vibrant when they first begin cooking...

But it's when the onion and bell peppers begin to caramelize that the deep rich flavors develop.

Then the sausage is browned, and the chicken (skinless thigh pieces), cayenne and bay leaves are added and allowed to cook.

The uncooked rice is stirred in and coated for a few minutes. Finally liquid added. the pot covered is allowed to simmer for 30 to 35 minutes. Sliced green onions are stirred in just before serving.

It was very good, although I cut the amount of cayenne back substantially. A crispy green tossed salad completed the meal very well. I would make this one again!

The recipe can be found on Emeril's internet site:

Emeril's Chicken and Andouille Jambalaya

Asparagus-Sesame Spoons

I really like this little amuse bouche, it's light and fresh and won't spoil appetites.

I based the recipe on a favorite of mine by Ina Garten; she tosses raw Sugar Snap Peas with deep, dark Asian sesame oil then sprinkles with sesame seeds.

Using the same idea, I quickly blanched diagonally sliced fresh aspargus, then plunged the slices and tips into an ice water bath to stop the cooking and retain the bright green color.

Drain very well, then toss with a little dark sesame oil. Distribute evenly between the porcelain spoons, then sprinkle with a few sesame seeds (black or white.)

You could add a little fresh, grated ginger and/or a few drops of soy sauce if you like ~ but the fresh asparagus flavor is so delightful, I just served it very simply.

It was another dish for our Darling Bakers Superbowl Appetizer event.
If you make this one, I hope you like it.

Sticky and Sweet Ginger-Orange Chicken Wings

For our Superbowl Darling Baker Party I made several appetizers, all inspired by an Asian theme.

I usually make this one as a main course using chicken thighs, but wings work equally well.

You can use any teriyaki sauce, but I make my own with lots of fresh ginger, some fresh minced garlic, soy sauce and extra-dry cocktail Sherry and some sugar. Optional, a little fresh squeezed orange juice and zest from the orange.

First I mix the sauce ingredients (everything except the ginger, garlic and orange zest) and set aside.

The chicken pieces are browned in a little oil in a medium hot skillet. When they are thoroughly browned the excess oil is poured off and the ginger and garlic are added to the pan to cook for a few minutes.

Reduce the heat, partially cover and allow the chicken to simmer gently while the sauce reduces and becomes syrupy, stirring and turning the chicken occasionally.

Remove any pieces of ginger and garlic, serve the chicken, pouring sauce over and garnish with orange zest and cilantro or thinly sliced green onions/scallions if desired.

Part of the Darling Bakers Superbowl Appetizer party!

Glazed Sesame Almonds

When my sweet friend Monique featured these Glazed Sesame Almonds on her delightful blog, La Table de Nana during the holidays, I KNEW I wanted to make them.

Once again Monique has shown the way to another fabulous, "keeper" recipe!

Crunchy, slightly sweet and a little spicy-salty these are positively addictive!

Please click the link above to visit Monique's wonderful blog, and take a peek at the recipe and her beautiful photos.

Thank you so much for sharing the recipe Monique! xoxo

I made them as part of our Darling Bakers Superbowl Appetizer event.

Click HERE if you would like a printable copy of the recipe.

Spicy Salt & Pepper Chicken Lollipops

Another appetizer I made for our Darling Baker's Superbowl Appetizer Party.

The recipe is a take-off on one I've been making for years and years, from "Sunset" Magazine.

A cut is made around the circumference of the small end of the chicken wing drumette bone, the skin is pulled down over the large end. They are seasoned heavily with salt and pepper then dusted with corn starch and fried until crispy crunchy.

They are soo good!

Just a note:

This time I made them using previously frozen chicken drumettes, which I do not recommend. The results are much neater if you use fresh chicken wings (as I usually do.)

Thank you Jain for planning this DB event!