Smashed Shrimp Shumai

This is another recipe I found thanks to The Chew, it's a Ming Tsai recipe and was delicious.

• 1 pound Medium Shrimp (peeled and deveined)
• 2 Large Eggs
• 1/2 cup Unsalted Butter (chilled and diced)
• 1 teaspoon Truffle Oil (optional)
• 16 Thin Square Wonton Wrappers
• 1 Bunch Scallions (white and green parts separated and thinly sliced - set 2 tablespoons aside for garnish)
• 2 tablespoons Sesame Seeds
• 4 tablespoons Canola Oil
• Sea Salt and Ground White Pepper

For the Dim Sum Dipping Sauce:

• 2 tablespoons Soy Sauce
• 3 tablespoons Rice Wine Vinegar
• 1 tablespoon Sambal

1. For the Shrimp: In a food processor, combine the shrimp and eggs and process until almost smooth. Add the butter and truffle oil, if using, season with salt and white pepper, and pulse until the butter is incorporated but still visible in small pieces. Test a small amount for seasoning by microwaving it at high power for 10 to 15 seconds, or by sautéing it in a little oil in a small pan. Adjust the seasoning if necessary. Use or place in a container, cover, and store refrigerated for up to 2 days.
2. To form the shumai, have a bowl of water handy. Hold 1 wonton wrapper in the palm of your non-dominant hand. Cup the hand and place 1 heaping tablespoon of the mousse in the center of the wrapper. Bring the wrapper up around the filling, pressing it to adhere to the filling and pleating as you go. Continue around the filling. There will be 6 to 8 pleats and the filling will be exposed. Tap the dumpling against the work surface to flatten the bottom Repeat with the remaining wrappers and filling.
3. Put the scallions on a platter. Add the sesame seeds and combine. With a wet palm, press down on the shumai, flattening them to a thickness of about ½ inch. Press the “open” top side of the shumai into the scallion mixture.
4. Line a large plate with paper towels. Heat a large skillet over medium heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, carefully add half the shumai to the pan coated side down and cook until golden, turning once, 1½ to 2 minutes per side. The tip of a paring knife, when inserted in the shumai, should emerge hot. Transfer the shumai to the paper towels to drain. Cook the remaining shumai with the remaining 2 tablespoons oil. Transfer to a platter, sprinkle with the reserved scallion greens, and serve.
5. For the Dim Sum Dipper: Combine sambal, vinegar, and soy sauce in a small bowl. Mix and use or store.

Chicken Marsala

This is a Michael Symon recipe that I found thanks to watching The Chew. Definitely try this for your next meal, it was delicious and so easy.

• 6 boneless (skinless chicken thighs that are pounded thin)
• 1 pound mushrooms (cremini or white - sliced thinly)
• 2 shallots (sliced thinly)
• 5 tablespoons olive oil
• 1 cup marsala wine
• 3 tablespoons butter (cubed)
• 1/3 cup parsley (chopped for garnish)
• salt and pepper to taste
• flour (for breading)
• 1 cup water (optional)

1. Preheat two saute pans over medium high heat.
2. Season pounded chicken thighs with salt and pepper. Dip chicken in flour on both sides.
3. Add the olive oil to the hot pan and add the chicken thighs. Cook for 2 minutes on each side.
4. Add the shallots and mushrooms. Season with salt and pepper. Cook over high heat, letting mushrooms brown. Once they have released all their liquid, and it has cooked off, add the Marsala wine. Reduce for a minute, cooking off the wine, then stir in the butter to emulsify. If the sauce is too thick, add water to loosen.
5. Remove the chicken thighs onto a platter and cover with the Marsala mushrooms. Garnish with chopped parsley.     

M&M Cookies

I used Easter M&M's for these cookies that I got on sale at Target. They were a great cookie and went quick at work. Here's the link to the recipe that I found on pinterest:
http://lilluna.com/recipe-tip-deal-and-video-of-the-week-easy-and-soft-mm-cookies/

Crockpot Chicken Cordon Bleu

I spent a day off crafting so this was the perfect dinner to make. Since it's quick to start in the crock pot and then you just set and forget it. I cooked it on low, but she also gives instructions to cook on high so it cooks quicker. Here is the link to the blog I found the recipe on:
http://www.chef-in-training.com/2012/02/slow-cooker-chicken-cordon-bleu/

Scrapbook Layouts

I love when I get time to work in my craft room and scrapbook my pictures. Since it was too cold and windy to do yard work I was able to spend the day scrapping. Here are some of the layouts I recently did.

 San Diego Zoo 2012 (I'm trying to finish my San Diego album before we go back)

 Princess and the look she gives me when I take pictures and wake her

 Can't wait for grilling weather to get here, we love grilling all kinds of food like pizza.

 Neighborhood fireworks and our party decor

 July 4th at our house

 Turtles and Tortoises are some of my favorite animals, can't wait to see them again.

Fettuccine Alfredo

This is a great side dish for your favorite meals. Quick and easy so it's perfect for those nights you don't have much time to make dinner. Here's the link to the recipe:

http://www.cookingclassy.com/2012/12/light-fettuccine-alfredo/

Carrot Cake

I love carrot cake and this is the perfect time of year for it. The spring always makes me think of the carrot cakes my grandma made. This recipe was delicious. I doubled the butter and cream cheese in the frosting, but didn't double the sugar since I don't like really sweet icing. I added walnuts along the edge and was wonderful. This is a great cake and I will be bringing leftovers into work. Here's the link to the recipe:

http://idigpinterest.blogspot.com/2013/03/moist-carrot-cake.html