Tag Archives: ham

Chicken Egg Foo Young

Egg Foo Young is a really good chinese dish. But I know how high in calories it can be so I usually stay away from it. My husband loves it too and usually gets the pork variety. This recipe can be made with pork, chicken, ham, or shrimp. Pretty much any protein you want to put in will work just fine. I took parts of this recipe from a Rachael Ray recipe as well as another recipe I had found. I left out what I didn’t like (yes, peppers! Eww…) and added my own touch. Another high calorie part of this recipe can be the sauce. Not in this recipe. There are a lot of ingredients and it does look daunting but give it a try. It’s not difficult and it will taste incredible! And it looks so good doesn’t it! If there are any leftovers they make a great breakfast too!

INGREDIENTS:

2 cups of egg substitute (I use the plain but you can substitute a flavored one if you like. )

1 cup chopped cooked chicken (leftover chicken is great for this)

1 cup fresh bean sprouts (A few big handfuls is good)

½ cup shredded carrots

¼ pound shiitake mushrooms, stemmed and thinly sliced (I used canned because the fresh were too expensive)

1 cup baby bok choy, shredded

1 8-ounce can water chestnuts, drained and finely chopped

1 bunch scallions, white and green parts, thinly sliced on an angle

1 inch fresh ginger root, peeled and grated, plus 2 thin slices

2 large cloves garlic, grated or minced

salt and pepper

1 tablespoon cornstarch

1 cup fat-free chicken stock or broth

¼ cup tamari (aged soy sauce, use regular low-sodium if you can’t find)

1 teaspoon hot sauce (more if you like a spicier sauce)


DIRECTIONS:

1. Preheat a griddle pan over medium heat and brush it with some olive oil.

2. In a large mixing bowl pour in the egg beaters, chicken, bean sprouts, carrots, mushrooms, bok choy, water chestnuts, scallions, grated ginger and garlic. Season with salt and pepper and mix until completely combined.

3. Using a large mixing spoon, drop about ½ cup of the mixture onto the preheated and oiled griddle. Cook the pancakes about 2-3 minutes on each side,until golden. (Careful flipping them, it’s a little tricky. Well it was for me anyway!)

4. In the meantime, combine the cornstarch with a splash of chicken broth/stock to dissolve it. Place the rest of the stock/broth, tamari, cornstarch, hot sauce and sliced ginger in a small pot. Bring to a boil and stir until thickened for about 3 minutes or until you can coat a spoon with it. Remove the sliced ginger and remove from heat.

5. Serve 2 pancakes per person with gravy poured over the top.

Serves 4

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Party Snacks: Cucumber Crab Caps, Dilled Shrimp, Tortilla Roll-Ups, Pickle & Ham Roll-Ups

Finally getting around to doing my blog. Cleaned the house with the hubby which is always a fun thing to do! NOT! One day I will be able to hire Molly Maids again. But until then it’s just us.

Ok down to business. I am going to add 4 party snacks/appetizers today! I first made all of these appetizers for my sister Michele’s baby shower, for her 1st child! This would make it the shower for my god-daughter Heather, who is now 11! So yes, these have been around awhile. I was up till 3am the day before the shower preparing all the food with my friend Kerry! (Remember going to supermarket at 11am for mayonnaise Kerry?) If it wasn’t for Kerry I never would have gotten it all done, or slept for that matter!  All worked out and these snacks were a hit. There is one that I know most of you will wrinkle your nose at. But make it and tell me what you think. After the first time I’ve made it for people they say, ewww… But then at the next party if I don’t have it they ask for it.

CUCUMBER CRAB CAPS

INGREDIENTS:

4 ½ TBS mayonnaise

2 ½ TBS fresh lemon juice

5 teaspoons Dijon mustard

1/8 teaspoon Tabasco sauce

salt to taste

1 cup shredded cooked crabmeat

¼ cup finely chopped celery

1 TBS chopped fresh chives

2 cucumbers (about 6 inches long)(You can use either regular or english style cucumbers)

DIRECTIONS:

1.  In a medium bowl, using a fork to blend, combine the mayonnaise, lemon juice, mustard and Tabasco sauce. Season to taste with salt. Stir in crabmeat, celery and chives. Cover and chill for 4 hours or overnight.

2. Under running water, thoroughly scrub the cucumbers. Using the tines of a fork, scratch lines on the cucumbers. Chill.

3. Using a sharp knife, slice the cucumbers into  1/3″ slices. You should get about 36 slices. Arrange the slices on a platter or serving tray and using a teaspoon, top each with the crabmeat mixture.

Makes 36 caps

DILLED SHRIMP

INGREDIENTS:

1 ½ cups mayonnaise

½ cup sour cream

1/3 cup lemon juice

¼ cup sugar

1 large red onion, thinly sliced

2 TBS crushed dried dill

2 pounds medium-sized cooked shrimp, shelled and deveined

DIRECTIONS:

1. In a bowl, combine the mayonnaise, sour cream, lemon juice, sugar, onion and dill and mix well.

2. Add the shrimp and toss to coat. Cover and chill for at least 8 hours. Serve with toothpicks on the side.

Makes 8-10 servings.

TORTILLA ROLL-UPS

INGREDIENTS:

8 large flour tortillas

2 cups (16oz) hummus or boursin cheese (or any type herb soft cheese)

1 cup watercress leaves or radish sprouts

2 cups grated carrot

1 cup thinly sliced red onion

1 cup thinly sliced yellow pepper

salt and pepper to taste

decorative toothpicks

DIRECTIONS:

1. Lay out tortillas. Spread hummus or cheese thinly over entire tortilla, right up to the edge.

2. Sprinkle other ingredients evenly over the tortillas. Roll up as tightly as possible, using a bit of hummus/cheese to seal edges, if necessary. Press gently to ‘glue’ it all together.

3. Use a serrated knife to cut off and discard uneven ends. Cut the rest into 1¾” pieces. Pierce each piece with a toothpick and arrange on tray and serve.

**You can also wrap the rolls in wax paper and chill about an hour before slicing. It should make slicing a little easier.

PICKLE & HAM ROLL-UPS

INGREDIENTS:

1 package (8oz) cream cheese, at room temperature

1 package (8oz) sliced deli ham (the pre-packaged kind is best, like Dak, Plumrose etc. since they are all the same size)

8 medium to large Claussen whole kosher dill pickles (trim edges)

Ham & Pickle Roll-ups

DIRECTIONS:

1. Spread 1 tablespoon of the cream cheese on each slice of ham. Place one pickle on the edge of each slice and roll up tight, pressing edges to seal.

2. Cover and chill for at least 2 hours.

3. Cut each roll-up into ½” slices. You should get at least 6 slices per roll-up. Arrange on a slant with toothpicks.

Watch them disappear!!


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