PF Changs Won Ton Soup

Ingredients
for the soup
2 chicken breasts, cubed
1 lb small to medium shrimp, deveined with tails off
1 cup fresh spinach, torn into small pieces
1 cup mushrooms, sliced
1 (8 ounce) cans water chestnuts
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallions
1 teaspoon finely chopped fresh ginger
6 cups chicken stock ( I use 8 cups)
for the wontons
6 ounces ground pork
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallions
1 teaspoon finely chopped ginger
24 wonton wrappers
Page 2 of 2Pf Changs Wonton Soup (cont.)
Directions
Bring chicken stock to a rolling boil, then add all the ingredients.
Cook until chicken and shrimp are cooked through, about 10 minutes.
FOR WONTONS.
In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
Blend well and set aside for 25-30 minutes for flavors to blend.
Place 1 tsp of the filling in the center of each wonton wrapper.
Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
Transfer to individual soup bowls and serve.

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Marinara Sauce

1/2 cup extra virgin olive oil 2 small onions finely chopped 2 garlic cloves, finely chopped 2 stalks of celery, finely chopped 2 carrots, peeled and finely chopped 1/2 tsp salt 1/2 tsp pepper 1 tsp dried basil 1 tsp dried parsley 2 (32 oz) cabs crushed tomatoes 2 dried bay leaves In a large sauce pot heat oil. Put in onions and garlic and saute until onions are translucent. Add in celery and carrots and 1/2 salt and pepper. Saute until veggies are soft. Add everything else but the rest of salt and pepper. Simmer 1 hour on very low heat. Discard bay leaves and add remaining salt and pepper. Can be made one day ahead. Freezes well

Simple Southern-Style "unfried" Chicken

3 to 3 1/2 lbs chicken thighs, skin removed 1/2 cup ranch dressing 2 pkts shake and bake extra crispy seasoned coating mix remove skin from all chicken. place chicken in large resealable plastic bag. Add dressing. Seal bag turn evenly coat chicken with dressing. Refrigerate 30 min to marinate Preheat oven to 400 degrees. Place coating mix in pie plate or shallow dish. Dip chicken into coating mix, turning each piece over to evenly coat both sides. Place in a single layer on baking sheet. Sprinkle with remaining coating mix. Discard bag and marinade. Bake 40 to 45 min, or until chicken is cooked through (165 F)

Baked Homemade Chicken Nuggets

1 lb Chicken 1 Cup cornflakes crushed 1 Cup bread crumbs 1 TBS flour 1 tsp salt pepper to taste 1/3 cup parmeasan Cheese 1 egg 1 TBS water Preheat oven to 375 degrees. Cut chicken into bite size pieces (approx 1 1/2 inch squared) Mix cornflakes, breadcrumbs, flour, salt, pepper, and cheese together in a bowl. In another bowl mix egg and water together First dip the chicken pieces into the egg wash, then coat them in the breadcrumb mixture. Set them on a nonstick cookie sheet. Bake for 15-20 minutes.

Firehouse Chicken

6 thawed boneless skinless chicken breasts (or 4 if really big)
1/2 C Franks Red Hot Sauce
3/4 C BBQ sauce
4 Tablespoons melted butter
2 Tablespoons Worcestershire sauce

Place all ingredients in a large zip lock bag and marinate for at least an hour. (I do 3 hours)
Preheat grill over med heat cook for 5-6 min on each side or until Chicken is cooked through

Sausage Cornbread Stuffing

Sausage Cornbread Stuffing
Recipe courtesy Anne Burrell 2009
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time: 35 min
Level: Easy
Serves: 12 servings

Ingredients
Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock
Directions
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!