Pork Potstickers

Ingredients

2 cloves garlic, minced
1/2 lb ground pork
4 scallions, thinly sliced
1 package frozen spinach, thawed
1 T sesame oil
1/2 T minced fresh ginger
1 package wonton wrappers
2 T vegetable oil
soy sauce

Directions

In a food processor, combine garlic, pork, scallions, 1/2 cup of spinach, 1 T sesame oil, 1 t salt, and ginger. Fill wonton wrappers with 1 t of the pork mixture; fold into triangles and crimp edges with a fork.

In a large, non-stick skillet, heat 2 T vegetable oil over medium-high heat. Add about 1/3 of the wontons (don't crowd them) and 1 cup of water; cook for 4 minutes, then turn and cook until the water has evaporated and the wontons are brown on one side (about 3 minutes). Repeat until all wontons are cooked, keeping finished wontons on a hot plate under foil to keep warm. Serve with soy sauce for drizzling.

Nice with rice, snow peas, broccoli, etc.

Chicken and Noodle Salad with Chili Dressing

Ingredients

4 skin-on chicken breasts
1 T vegetable, sesame, or peanut oil
1/4 cup fresh lime juice
1 T toasted sesame oil
1 T sugar
1 jalapeño, seeded and minced
1 bunch watercress
1 seedless cucumber, cut into half moons
2 scallions, sliced

Directions

Cook the noodles according to package directions. Drain and rinse under cold water; toss with a touch of sesame, peanut, or vegetable oil.

Heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper. Cook until browned and cooked through, 4-6 minutes per side.

In a small bowl, combine the lime juice, sesame oil, sugar, and jalapeño. Slice the chicken; toss all ingredients in a large bowl. Drizzle with the dressing.

Sear-Roasted Salmon Fillets with Lemon-Rosemary Butter Sauce - Fine Cooking

Ingredients

skinless salmon fillets
olive oil
3/4 cup dry white wine
3 T finely diced shallot (about 1 large)
1 t chopped fresh rosemary
6 T unsalted butter, cut into slices or cubes
1 t fresh lemon juice
kosher salt and pepper

Directions

Preheat the oven to 425'. Pat the salmon dry with paper towels. Generously salt and pepper both sides. Heat an ovenproof skillet over medium-high heat until a drop of water evaporates in 1-2 seconds but doesn't skitter around the pan. Add 1-2 T of olive oil and swirl around the pan. Add the salmon and allow to cook for 2 minutes without touching. Flip over and cook for 2 more minutes (if the salmon sticks when you try to flip it, give it another minute or two).

Transfer the pan to the oven and roast for 7 minutes. When you remove the pan from the oven, slide an oven mitt over the handle so you don't forget it's hot! Transfer the salmon to a plate.

Pour off any excess oil and blot the pan with paper towels. Return the pan to high heat and add the wine, shallot, and rosemary. Cook, stirring, about 3-4 minutes, until the wine is almost completely evaporated. Remove from the heat and whisk in the butter until the sauce is creamy and the butter is completely dissolved. Stir in the lemon, and serve the salmon with the sauce spooned on top.

Serve with rice or noodles and a light green vegetable such as snow peas or salad.

Tomato-Basil-Mozzarella Party Skewers

Ingredients

cherry tomatoes
mozzarella balls
basil leaves
wooden skewers
olive oil
balsamic vinegar

Directions

Isn't it obvious? Thread one tomato and one mozzarella ball on each skewer, with a basil leaf between. Either drizzle with olive oil and balsamic, or leave them on the table for people to dress themselves.

Citrus-Basil Mahi Mahi

Ingredients

1 orange
1 lemon
basil
1/2 cup honey
1-2 garlic cloves, minced
2 T olive oil
mahi mahi fillets or steaks

Directions

Mix all ingredients together in a glass dish or bowl; add mahi mahi and marinate, covered, in the refrigerator. After an hour or so, heat a saute pan over medium-high heat. Place the mahi mahi in the pan (skin side up if using fillets) and saute for 2-3 minutes, until browned. Flip the fish and add the remaining marinade. Cover and poach for 5-10 minutes, depending on thickness. Nice with rice to soak up extra pan sauce.