Happiness, Health, Peace, & Love !

I was busy with the holidays, Mom's stuff so blogging was off my radar... I hope you all missed me!!! If it's not too late we would like to wish you a Happy Hannukah, Merry Christmas, and a Happy New Year!

From the Gabby's Goodies Crew to all of you!

Love My Lettuce Wraps

Hope this post finds everyone enjoying their holiday shopping! Did you buy your slow cooker,(AKA crock pot), yet? I hope so! As I have mentioned before it really is a great appliance for people with a schedule from hell! It is also great for entertaining....give it a try!

This is a great dish...a lot of fun and inexpensive.

Asian Lettuce Wraps

1 package of your Ground Beef of choice (the package that runs just under 2 pounds)

1/2 cup of Low Sodium Soy Sauce

1 Tbls Oyster Sauce

2 Tbls Honey

1/2 Tsp Toasted Sesame Oil

1 Tsp Garlic Powder

1 heaping Tbls freshly grated Ginger

2 Green Onions thinly diced saving some for garnish

1 package of Rice Noodles cooked and cooled according to package

1 head of Romaine or Boston Lettuce leaves cleaned and dried

Brown beef and drain.

Set slow cooker on low for 4 hours.

Put Beef, Soy, Honey, Sesame Oil,Garlic Powder, Ginger, and Green Onion all in the slow cooker.

Give a good stir.

Cover and let her go.

Arrange the lettuce and noodles on a platter.

Take the meat out of the slow cooker with a slotted spoon and put on the platter.

Sprinkle with the reserve Green Onions.

Admire and enjoy!

Light Lunch, A Spring Roll in Winter

You will really enjoy this...it takes a few tries handling the rice paper wrapper, but it is so worth it!

A note about ingredients, you can find most of them in the Asian section at the regular market and the Spring Roll Wrapper, (the package is in the first picture),you will need to go to an Asian market. One package has a lot of wrappers so it is worth the trip.

As far as the filling goes, for the protein, (I used imitation crab sticks), you can use any leftover chicken, fish, or meat.

The only "cooking " involved in this is warm water for softening the wrapper and very hot water for the Mung Bean Threads (or also referred to as noodles).

Set yourself up in an assembly line.

This recipe will make 3 rolls:

3 Spring Roll Wrappers

Big bowl filled with warm water

1 good handful Mung Bean Threads ( you can break it off in a bunch)

Bowl of hot water

1/2 Seedless Cucumber cut into matchsticks

1 Carrot cut into thin matchsticks

2 whole Scallions cut into a small dice

Big handful of shredded lettuce

4 0r 5 imitation Crab Sticks broken up into shreds

Ponzu Sauce

Set aside a plate with a damp paper towel on it and another damp paper towel for covering each roll as you work on the others or the rolls will get gummy.

Start by soaking the Mung Bean Threads in the bowl with the very hot water for about 5 minutes or till soft, then drain.

Now begin to soak your wrapper in the warm water until it is soft (this will happen fast)

Carefully lift it out of the water and lay it out on your board.

Layer toward the top of the circle some of the lettuce, carrot, cucumber, crab, and threads

Then sprinkle with the Ponzu sauce.

Bring both sides of the wrapper in then roll down from the top as tight as you can, it will seal itself.

Place it in the damp paper towels.

Continue to complete the next two.

To serve I cut them in half on an angle for a pretty presentation.

Put out some Ponzu in a bowl for extra dipping.

Very low in calories!

Enjoy!

A Man With A Pan!

Usually, I like to do my thing in the kitchen without anyone helping me except Mom...she is a great sous chef. Michael will normally sit in the family room that is open to the kitchen and start the inquisition...

What are ya makin'?

How are ya makin' it?

What time are ya makin' it?

Then he proceeds to peek in the oven and drive me nuts! We call him the "micro manager"! So in the spirit of marital harmony I let him cook with me on the weekends in the beautiful kitchen he built me.

I went to Costco to see what looked good as far as proteins go...we didn't want beef and the fish was not killin' me...but the Talapia looked good the price was right so I took it home...

We decided with much debate to pan fry it with a seasoned flour batter. It was so good! We also made balsamic roasted broccoli with grape tomatoes

The best part was when he cleaned up the whole kitchen and scrubbed the pans, spic and span!

What a man! What a man! What a mighty good man! (Remember that song? En Vogue in the 90's)

So here we go...

Use about 1 to 1 1/2 pcs of Talapia blot it dry with paper towels (very important for crispiness)

2 Eggs beaten

1/2 cup All Purpose Flour

1/2 Tsp Kosher Salt

1/4 Tsp Fresh Ground Pepper

1 Tsp Granulated Garlic Powder

1/2 Tsp Paprika

Canola, Veggie, Peanut Oil for frying

Very easy operation ...heat up 1/2 of oil in a high sided fry pan...you will know when it's ready when you put the handle of a wooden spoon in the oil and bubble form around it.

In one bowl put the beaten eggs and in the other bowl put flour, salt, pepper,garlic powder, & paprika.

Give the flour mixture a good mix.

Dredge the fish in the egg then the flour shaking off the excess.

Fry in oil till golden brown on each side. You really need to do this by eye.***Do not crowd the pan...Do it in batches.

Drain on paper towels.

Serve...crispy...yummy!

Balsamic Roasted Broccoli and Tomatoes

A bunch of Broccoli Florets (I used a whole head)

Pint of Grape Tomatoes

5 cloves of Garlic cut in half

Kosher Salt

Fresh Ground Pepper

Balsamic Vinegar

Olive Oil

Cooking Spray

Preheat oven to 400

Cover a roasting pan with foil and Spray pan (easy cleanup)

Put Broccoli ,Tomatoes,Garlic in pan.

Sprinkle with salt and pepper

Drizzle with Olive Oil and Balsamic vinegar.

Roast at 400 till Broccoli is a little charred and tomatoes are bursting and wrinkling.

About 20 minutes...just keep an eye on it.

Crispy delicious!

Enjoy!

Gift Wrapping Idea...So Cute!

Scrapbooking is an addiction I cannot afford to have right now...I really try to stay away from it, because I would become obsessed and then end up going broke while working off the debt by sweeping up scrapbook scrap at the scrapbook store...oh boy did I just drift off or what?! Anyway... I satisfy this strange need of paper craft by adding it in to things like gift wrap or party decor.

What you see in this picture is a present I gave to my baby sister and her hubby for their anniversary. It is a throw that comes in this great chocolate brown box with ribbon...when I got it home I noticed the box was a little beat up...what to do??? I got out my limited stash of scrapbooking supplies and decided to go to work on my battered box. I used a large flower punch on a selection of paper that color coordinated with the brown and glued them on in bunches with a glue stick! Wa-la! So pretty! I even made a card...it was so satisfying....ahhhh. I then put the supplies back into their box out of my sight as not to taunt me!

I hope this idea is helpful in a pinch!

Simple Dinner Pasta Bake and Crunchy Salad

Sorry it's been so long, but health issues prevailed and we are hangin' in.

This is a very satisfying dinner, easy, and you can do it ahead (even the night before).

You will need:

1 Pound of Macaroni cooked to Al Dente

3 Tbls of Sun Dried Tomato Pesto ( I use Classico brand...you should keep this as a pantry staple it has so many uses)

1 Cup of your favorite Marinara sauce

1 Tbls Dried Oregano

1/4 Cup Parmesan Cheese (Grated)

1 1/2 Cups shredded Mozzarella divided

Cooking Spray

Cool Pasta.

In a large bowl put the Pesto, Marinara sauce, Oregano, Parmesan, & 1 cup of Mozzarella.

Give it a good stir, then add the pasta and again give this all a good mix so that the pasta is coated.

Spray your baking dish. *This will make clean up easy.

Pour the pasta mixture into baking dish. Top with the 1/2 cup of Mozzarella.

Spray a sheet of foil and cover.

Now you can put it in the fridge and cook when ready....or cook right away @ 400 for 25-30 minutes. Take foil off and broil for 3 minutes till cheese on top gets brown and crunchy.

***You can always mix in any meat into the pasta...like precooked turkey sausage or broken up precooked meatballs!

The salad is so simple...Olive oil vinaigrette of your choice, crunchy Romaine lettuce, and Pumpernickel croutons.

For the croutons spray with a margarine spray, sprinkle with a little Garlic Salt and toast.

Cut into cubes...Yum... everyone fights for the croutons.

Shari Robin's Easy Chicken

This chicken is for Shari Robin...(you know who you are!) She requested a very easy weeknight entree to get on the table quickly and has few ingredients...

Shari Robin's Easy Chicken

2 Pounds thin sliced skinless boneless Chicken Breasts

1 Packet of Hidden Valley Ranch Seasoning and Dressing Packet

3 Tbls of Canola or Veggie Oil

1/2 cup White Wine

Before work/school put all ingredients in a large ziplock bag seal and mush it all around so it's all coated.

Then open the bag a little and squeeze out as much air as possible.

When you get home take the chicken out of the bag, throw it on the grill.

Mikee says 4 minutes each side, medium direct heat.

Love ya Sha!

Hot Cider for the Holidays!

You may remember I blogged about Mikee's trip to the Blueridge Mountains and he brought me back that delicious Apple Cider...Well, we had a treat on Thanksgiving...Hot Cider in the slowcooker.

You HAVE to get a slowcooker, it is so versitile! I'll be doing more slowcooker meals in future blogs.

You can get Cider in most markets.

Here is the deal:

In the slowcooker (I have a 6 Quart cooker) set on low for 3-4 hours you put 3/4 gallon of Cider,

5 Cinammon sticks, and 2 sliced oranges.

That is the whole thing and everyone loved it!

Doggie in a pot, Thanksgiving, & a Deep Fried Turkey!

Gidget was not very happy trying our pot on for size....

She was so cute, we could not get her out...she decided it was a cozy place to hang out...we had to put the pot on the floor and lift her out!

Mom decorated such a pretty fall table with gourds, dried maze, candles, and the pretty mums.

This is the fryer set up...deep frying a turkey is a project, but once you have had one you will never go back to roasting. The process can be very dangerous, so you must do your homework and follow all safety tips. I wasn't allowed in the backyard because if I'm around something it might blow up! This was Michael's baby with the help of his trusty wing girl Alexis.

The bird...A Kosher turkey (Empire brand). A 15 pounder. Alexis named it Ishkabibble! It must be very very dry and perfectly defrosted or it will explode in the fryer.
The only seasoning I put on the bird...Kosher Salt and fresh ground Pepper.

The Turkey Posse!

You must have the temp @ 350 not higher.

Cold Turkey...Hot Oil...be very careful!

Bird is done! Stick an instant read thermometer, it should read 165.

Tent the bird with foil & let it rest for 1/2 hour, it will still be cooking under the foil and the temp will increase. This is good and expected. The juices will also redistribute.

Yum crispy skin and very moist meat! No grease!

Easiest turkey to carve! Contrary to what you think it was not greasy at all.

If you are up to this adventure please search AOL and the Food Network for "deep fried turkey". They will give you all the saftey measures and the recepies. The whole frying process took 50 minutes and a whole heck of alot of peanut oil!

It was really fabulous, it is a very southern thing to do.

Salmon, Salad, & Skinny Chips, with Dipping Sauce

Boy, I'm looking at these pictures and they really suck! So sorry! I am trying to do better in the photo department...this is a one housewife operation.

This is a great midweek dinner...it's light and a change from chicken and beef. What we have in the first picture is the Sour Cream and Dill dipping sauce, next is the Hearts of Palm salad,

next we have the Skinny Chips, and last the Mustard glazed Steelhead Salmon.
***Just a note- Steelhead is really a rainbow trout, but was just added to the Salmon genus. When you see it in the store filleted it looks just like a Salmon fillet. You can use any Salmon for this dish.

****Forgive any spelling errors my blog's spellcheck is on the fritz and I am the world's worst speller!

Let's start with the salad:

1 head of Romaine chopped into chunks

4 or 5 whole pcs. of Hearts of Palm sliced thin

3 Tbls Tahini paste (I use Yehuda Brand in the ethnic Jewish food section)

2 Tbls Extra Virgin Olive Oil

Romaine & Hearts of Palm go in the bowl.

In a small seperate bowl using a small wisk mix the Tahini and the oil really well.

Pour dressing on salad and toss really well. That took all of 2 seconds!

Now for the chips:

2 medium Yukon Gold Potatoes Sliced very thin with a Mandoline or hand slicer

Olive Oil Cooking spray

Kosher Salt

Fresh Ground Black Pepper

Garlic Powder

Herbs de Provence

Heat oven to 400.

On a foil lined baking sheet (you may need 2) spray the oil.

Lay down the chips in a single layer.

Spray top of chips.

Sprinkle the Salt, Pepper,Garlic Powder, & Herbs de Provence.

***Good hint***Sprinkle from high above pan so the seasonings get a nice distribution and don't puddle in spots.

Cook for 10-15 minutes or until very golden- KEEP YOUR EYE ON THEM they will burn fast.

Let them cool and they will get nice and crunchy. Very good if you are dieting!

Dipping Sauce for Salmon and/or Chips:
1/2 Cup lowfat Sour Cream

3 Tbls fresh chopped Dill

Juice of 1/2 a Lemon

Pinch of salt

Just mix all together! Ok...that took 1 second!

Mustard Glazed Steelhead Salmon:

1 lb Salmon Fillet skin on

Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Pepper

1 heaping Tbls of Dijon Mustard

1 Tbls grainy Dijon Mustard

1/2 Tsp Seasame Oil

1 Tbls fresh Rosemary chopped fine

Preheat grill to 375

Mix the Sesame Oil, the Mustards, and the Rosemary together in a small bowl.

Coat and rub both sides of the Salmon with Olive oil.

Salt and Pepper both sides.

On the skinless side brush the whole fish with the Mustard Mixture.

Place skin side down on the grill.

Cook on indirect heat for 12-15 minutes depending on thickness of the fish. Do NOT flip.

***Mikee does the grilling ...I am not allowed near the grill as I would probably blow myself up!

After cooking the skin comes right off, the reason we cook with it on is that it keeps fish moist and intact.

Enjoy!

Gidget is sooooo NOT a dog!

For those of you that know Gidget you know how funny she is...well... she had a rough day at the vet and decided to tuck herself into our bed! That's right, she does the "tucking'" herself! If only she could speak!

Football Snack Dolphins vs The Raiders

Went to the freezer for this idea...Mikee named it Chili Pie. He loved it and this picture is all that is left ...it was large. I used leftover Chili from the freezer and a ready made pie crust.
This is what you will need:
Any kind of Chili with meat. I make my own with the MaCormick Chili Seasoning Mix Mild. Just follow the recipe. Do not use hot chili, let it cool or it will melt the crust.
1/2 cup Shredded Sharp Cheddar
A few dashes of Hot Sauce (optional)
Single ready made Pie Crust (I use Pillsbury, there are 2 pcs in package)
Preheat oven to 450
Use a baking sheet sprayed with cooking spray or parchment
Layout the pie crust.
Put about 3/4 cup of Chili on 1/2 of pie crust leaving a 1/2" border around the ends.
This is where you would splash some hot sauce.
Put Cheese on Chili.
Fold Crust over and crimp edges with a fork making a good seal.
Using a small knife make a couple of small slits in crust to let steam escape.
Bake till golden brown about 15 - 20 minutes.
The Dolphins won!!!
Enjoy!

OOPS!

***About the Raspberry Pork Tenderloin:
I forgot to tell you that you can let it marinate for the day in the fridge, make it before you go to work and it's ready for the grill when you get home!

Caprese Salad & Raspberry Pork Tenderloin

Caprese Salad

Raspberry Pork Tenderloin

Precooked

All of my Kosher friends will have to skip this one! Sorry!

This is a very easy weeknight grilling meal...The pork is very lean and does not take alot of prep. The salad is a no brainer and the soft Mozzarella is very easy to find...I use the Sorrento Mozzarella Ball from the dairy case, (with all the cheeses...not the gourmet section.). If you have fresh handmade available to you that would be the best!

I want to explain how this meat comes...it is in an air tight package, when you open it you will find 2 pcs. Check out the picture above. All you have to do is slide a sharp knife under the small amount of siver skin and slice it off, trying not to take too much meat.

You will need:

1 package of Pork Tenderloin

16 oz jar of Seedless Red Raspberry Jam

1 Tbls Garlic Powder

4 Tbls Canola Oil

Preheat grill to 400.

Take a large ziplock bag and put the Jam, Garlic Powder, & Oil. Zip the bag and massage it really well to get everything combined.

Then put the trimmed Meat in, take as much air out of the bag as you can and massage the meat with the marinade.

Put the Meat in the grill on indirect heat.

Close cover and cook for 12 1/2 minutes, then turn and cook for another 12 1/3 minutes.

After a total cooking time of 25 minutes remove from grill and let it rest for 10 to 15 minutes to let the juices redistribute.

Slice and enjoy!

The Caprese Salad

1 large Tomato

1 Ball of Sorrento Mozzarella Cheese

1 head of Romaine Lettuce

Bunch of Basil

Salt

Pepper

Extra Virgin Olive Oil

Balsamic Vinegar

Slice Romaine and arrange on platter.

Cut Tomato in half and then cut slices.

Cut Mozzarella Ball the same way.

Layer Cheese, Tomato, & Basil leaf as in the picture.

Sprinkle Salt and Pepper over top and then drizzle Oil and Vinegar.

This salad is also great with some crusty bread and it's a meal in it's self.

Enjoy!

Sunday Football Snack Dolphins vs. Seahawks

Hi everyone...did not go shopping yet and I had nothing in the house...what was I going to treat Mikee with for Football Sunday? You know he must have a pre-nap snack 'cause as soon as the game goes on the eyes close and the nap commences!
I had left over "Post Election Pot Roast",(you can use any leftover meat!), and a tube of Recipe Creations (Pillsbury Crescent dough with no perforations).
With this recipe I use rough measurements (This is a snack not rocket science!)
Preheat oven to 375
On a baking sheet lined with whatever nonstick product you like...unroll the dough length running left to right
Shmear dough with whatever BBQ sauce you like leaving 1/2 inch around the dough edge plain
(I like Sweet Baby Ray's BBQ Sauce)
I shredded about a cup of Pot Roast and laid it the length of the dough, start 1/2" in and finish leaving 1/2"
Sprinkle a cup of shredded cheese, (I used Cheddar), on the rest of the dough up to those 1/2" boarders
Now roll the dough so you have a long roll and cut 2" slices and put them on the baking sheet like you would cookies (See picture above)
Put a little more BBQ Sauce on top and sprinkle of cheese
Bake for approx. 15-20 minutes or when the dough is golden brown
Let them cool a little, they will be very hot!
Enjoy! GO FINS!

Post Election Pot Roast

What a great country we live in...last night made important history. Even though my beliefs are different from the new President elect may G-d bless him, his family, & our great nation!
Now on to the pot roast...This is a slow cooker recipe. I recommend this great appliance to all busy people. You throw the food in and let that sucker go!
1-2 lb pot roast
2 tbls olive oil
kosher salt
fresh ground black pepper
1 large onion thin sliced
1 large handful of shredded carrots
6 whole peeled smashed cloves of garlic
2 large stalks of celery diced
1 packet Hidden Valley Ranch dressing and seasoning mix
1 tbls tomato paste
Heat up a pan on the stove top...get it very hot
Dry the meat well
Rub it with the oil
Season well with salt and pepper
Sear it in the pan on all sides to make a crust,(don't turn it till it comes loose easily, it will let you know)
Set the slow cooker on low for 8 hours
Add the onions, carrots, celery, garlic, tomato paste, and the packet of seasoning
Give all this a stir
Add the meat
***Very important with slow cookers...do not lift the lid for the entire cooking time, doing this will ruin how the slow cooker process works.
Let her go!
I like to serve it with rice and pour the juices on top...that's how Mikee likes it!
Enjoy!

Sorry everyone, but this is going to be the only Election Chicken picture you will see tonight!

Hubby left the camera at work...I promise that I will make it up to y'all!

Good Luck Tomorrow!

Hi everyone! I took a couple of days off...
Tomorrow is Super Tuesday, so get out there... vote and do your country proud!
I will be cooking tomorrow night ...Election Chicken! I am going to do a roaster, but I haven't made up my mind how to prepare it yet...suspenseful isn't it? Just like waiting for the election results! There is nothing like the peaceful transfer of power to get ya' good and hungry!
See ya tomorrow!

Greek Chicken on the Grill...Yum!

Herby, lemony, tart....Gabby's Greek Chicken with Tabouli salad. Easy!
You will need 3 easy ingredients for the chicken:
Bone in Chicken Breasts
Cabot Greek Style Yogurt
Cavender's all purpose Greek Seasoning
*Dry the chicken well with a paper towel
*Spoon a generous dollop of the yogurt on the chicken
*With your hands (don't be afraid get in there and shmush!) rub the yogurt all over the chicken
*Sprinkle the Greek seasoning on the chicken
*Let the chicken do it's thing in the fridge uncovered (this will help crisp it up later)
*Take Chicken out 20 minutes prior to grilling to take the chill off of it
*Preheat grill to 400
*Place chicken on the indirect heat for 50 minutes keep it covered and leave it alone
*When done let rest for 10 minutes
Fast and easy Tabouli is right from the Package! I use "Fantastic World Foods" Brand, just follow the directions on the box. You will need lemon, olive oil, & tomatoes in addition to the mix.
I garnish with lemon, I love to squeeze it on the chicken.
Enjoy!

Cookbook Collecting

Hi!

Can you tell from the second picture that I did not sleep last night? I guess I had the heebeegeebees last night...enough with the excuses about my puffy eyes!

I love to collect cookbooks...I will read whatever I can get my hands on! In the first picture I couldn't get all my shelves in the frame...I love reading about all different kinds of cuisines & cooking methods. I also like to read about the basics of the home and commercial kitchen. From time to time I will tell you what new book I am reading or recommend a great book from my collection.

I just got my latest tome from Amazon.com - "Martha Stewart's Cooking School"

Fantastic book for all levels of proficiency...It is well laid out and has great recipes after each instruction. It also gives those that are just starting out all the details about setting up what you need in your kitchen. It's a great refresher for those that know their way around a whisk! The step by step illustrations are great. This is one of those books that will get real dirty, you'll

make notes in the margins, & you will hand it down...
Enjoy!

Dinner with Friends

Had our friends Jeff & Meryl over for dinner this past Saturday night...it was a really nice evening. Jeff loves to garden and he brought me these beautiful exotic Hibiscus...Pictures 1 & 2 .

I made my "go to" Hors d'oeuvres...
I like to put out a few bar nibbles...

Picture 3 is a bowl of hot marinated olives.

I like to use a mix of kalamata and Greek olives.

Put the olives in a microwave safe bowl add a tablespoon of olive oil, 1 tsp of orange zest, and 1 tsp of Herbs De Provence herb mix.

Microwave on high for 2 minutes, stir and serve hot. So good!

Picture 4 is an old time recipe from my Nana Pearl, (more about Nana in a future blog), fried chick peas.

In a bowl put a 1/4 cup of all purpose flour, 1 tsp of garlic salt, & 1 tsp chili powder.

Give it a mix and set aside.

Take 1 15.5 oz. can of chickpeas (I like Goya Brand) rinse and drain well.

Dry them well on a towel.

Put them in the flour mixture and shake them around coating the beans, then put them in a strainer to get off the excess flour.

Heat up 3 inches of veggie oil in a sauce pan...to test oil, put the end of a wooden spoon in the oil and if bubbles form around it, it's ready.

Drop half the beans in till they are light golden brown, drain on paper towels. Repeat with the rest.

Then repeat this process one more time...you fry them twice...they are addictive!

Picture 5 is a favorite of Alexis...Raspberry Camembert in pastry with honey and walnuts.

You need 1 8oz wheel of Camembert (I use President Brand), cut it in half so you have 2 circles.

Give a generous shmere of red raspberry preserves ,(or any jam/preserve you like), on one of the circles, then put them back together...don't press or It will ooze out.

Then using Pillsbury Crescent Recipe Creations dough sheet, wrap the wheel of cheese sealing the whole thing well.

Spray a baking sheet with cooking spray and lay the cheese in pastry down.

In a preheated 350 oven, cook it till it's golden brown about 20-25 minutes.

Keep an eye on it or it will sneak up on you and burn.

Meanwhile toast 1/4 cup of walnuts in the toaster oven...as soon as you smell them they are done...be careful they will burn easily too!

Pour a couple of tablespoons of honey over the baked cheese and sprinkle walnuts.

This is a great crowd pleaser!

Picture 6 Baked Spring rolls

Buy a package of egg roll wrappers

You will need a package of ready shredded cole slaw mix

Oyster sauce (Asian Section of market)

Honey

Rotisserie Chicken

Scallions 1 bunch

Sesame oil

Preheat oven to 350

Spray a baking a sheet with cooking spray

To assemble the rolls :

In a bowl mix well the oyster sauce and a Tbs of honey to equal 1/4 cup

Lay the wrapper in front of you with the points of the square facing you up and down, right and left.

Shred some chicken pcs. lay them right to left

Put some slaw on the chicken and a 1/2 pc. of scallion length, drizzle the sauce on top

(Don't fill it too much that you can't roll it!)

With your very clean finger tip brush the top corner with the sesame oil

Bring in the right an left corners, then bring up the bottom corner and roll up sealing with the top oiled corner.

Place on baking sheet seam side down and brush the roll with the oil.

Bake until golden brown about 20 minutes. Cut in half on an angle.

Mix the same amount of oyster sauce, & honey to use as dipping sauce.

They are going to go fast!

Picture 7 Smoked Salmon Cucumber Cups

1 1/2 English Cucumber Seedless, (also known as Hot House Cucumber) ,you can eat the peel on this veg.

6 oz of cream cheese softened at room temp.

3 scallions chopped (just white and light green part)

4 or 6 oz of Smoked Salmon (depends on how much you like in each cup)

1 bunch of chives for garnish

**Special tool- small size melon baller (an Inexpensive great tool to have!)

Cut the cucumbers in 1 inch pcs.

Scoop out cucumber with melon baller **But not all the way to bottom

Mix cream cheese and scallions, if it is still too stiff add a little water and mix well

Take a zip lock bag and cut a little off a corner and fill with the cheese (you now have a home made piping bag!) Cool huh?!

Pipe cheese into cup, fill to edge

Shred the salmon into small pcs and roll like a little rose bud and press into cheese

Stand chives up in the cheese (Refer to picture)

These are so elegant!