Slow-Cooked Chicken Wontons

CAM00724-1

Slow-Cooked Chicken Wonton’s

  • 4 Chicken Quaters
  • Splash Extra Virgin Olive Oil
  • 3 TBS Butter
  • Sea Salt
  • Pepper
  • Garlic Rosemary Seasoning
  • Splash White Wine (Your Favorite)
  • Water (Enough To Cover Chicken)
  • 1 Bottle of Island Teriyaki Sauce By Soy Vay
  • 1 Jar Hidden Valley Spicy Chipotle Pepper Spread
  • Sour Cream By Lucerne
  • 1 PKG All Natural Wonton Wraps By Nasoya
  • 1 PKG Kraft Mozzerella Cheese
  • Shredded Lettuce For Garnish (Optional)

Instructions

  1. Heat Slow Cooker On High & Add 3 TBS Butter Until Melted & Add Splash Extra Virgin Olive Oil & White Wine.
  2. Season Chicken Quaters With Sea Salt, Pepper & Garlic Rosemary Seasoning & Place Chicken In Slow Cooker.
  3. Add Water Enough To Cover Chicken Quaters.
  4. If Chicken Quaters Are Too Big For Slow Cooker You Can Break Down The Chicken Into Pieces. Divide Chicken Between Thighs & Drumsticks. You Should Have 4 Thighs & 4 Drumsticks.
  5. Cook On High For 2 Minutes & Turn Down To Low Setting or Slow Cook Setting. Slow Cook Chicken For 4 Hours.
  6. Pull Chicken Apart & Shred. Place Shredded Chicken In A Mixing Bowl Add 1/4 Cup of Island Teriyaki Sauce Mix Well.

Wontons

  1. Spread As Many Wonton Wraps As You Like On A Clean Surface. Follow Directions On The Back of PKG or Fold Into Triangles.
  2. To Stuff Wontons Add 1 TSP Shredded Chicken & 1 TSP Mozzerella Cheese On Top of Chicken. Water Down Sides (V SHAPED) & Fold Tip To Tip & Both Sides. You Should Have A Sealed Triangle.
  3. Repeat For The Remaining Squares.
  4. Turn Pan On Medium Heat & Fry Triangles Until Golden Brown. Soak On Paper Towels. Place Fried Chicken Wontons On A Bed of Lettuce & Drizzle Lettuce With Teriyaki Sauce.

Chipotle Sour Cream Dipping Sauce

  1. Mix 1 TBS Hidden Valley Spicy Chipotle Pepper Spread & 1 TBS Sour Cream. Mix Well. Enjoy Wontons With Dipping Sauce!
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Baked Salmon Stuffed Pasta Shells

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 Baked Salmon Stuffed Pasta Shells

  • 1 PKG Salmon Fillets (4 Fillets)
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 TSP Sea Salt
  • 1 TSP Pepper
  • Dash Onion Powder
  • Dash Garlic Rosemary Seasoning (By Lawry)
  • Dash Garlic Powder
  • 1 Box of Jumbo Large Pasta Shells
  • 1 Bag of Fresh Spinach
  • 1 PKG of Kraft Italian Blend Cheese

White Wine Sauce (Homemade)

  • 1/2 CUP Sutter Home Sauvignon Blanc White Wine 2012 (ROOM TEMP)
  • 2 8oz Cream Cheese By Lucerne (ROOM TEMP)
  • 1 1lb Container Sour Cream By Lucerne (ROOM TEMP)
  • 3 TBS Butter (ROOM TEMP)
  • Salt & Pepper To Taste
  • Garlic Rosemary Seasoning To Taste

Tarragon Lemon Dressing (Spinach Side Salad)

  • 1 9oz Bottle of “Saucy Mama Tarragon Lemon Mustard
  • 3 TSP Orange Juice
  • Dash Italian Blend Seasoning
  • Dash Ginger Powder
  • 1 TSP Minced Garlic
  • 1 TSP Extra Virgin Olive Oil
  • Dash Garlic Rosemary Seasoning

Combine All Ingredients, Mix In A Bowl or A Pourable Measuring Cup For Easy Pour Into Your Own Squeeze Bottle.

Instructions

  1. Preheat Oven 425 Degrees
  2. Place Salmon Fillets In A Glass Casserole Dish Lay Flat. Season & Marinate Fillets With First 6 Ingredients. Cover & Marinate Fillets In Fridge For 30 Minutes. *NOTE You Can Also Add A Splash of White Wine To Compliment The Salmon.
  3. Meanwhile, Get Out A Large Pot & Fill Pot With Water Enough To Cover Jumbo Pasta Shells. Pour 1 TBS of Extra Olive Oil In The Pot.
  4. Bring Water To A Boil. Add Jumbo Pasta Shells & Cook (Al Dente) For 9 Minutes.
  5. Pour Out Jumbo Pasta Shells In A Strainer Under Cold Water. To Stop The Cooking Process.
  6.  Set Jumbo Pasta Shells Aside.
  7. Take Out Marinaded Salmon Fillets & Bake in 425 Degree Oven For 25 Minutes. *Bake For An Addition 5 Minutes If Need Be.

White Wine Sauce

  1. Medium Pot on Low to Medium Heat.
  2. Add 2 8 oz Cream Cheese & Stir With Spoon Until Smooth & Creamy With NO Chunks!
  3. Add 1 LB Container Sour Cream Stir Until Combined & Smooth.
  4. Add 3 TBS Butter Stir Until Combined & Smooth
  5. Add 1/2 Cup Sutter Home White Wine & Stir Until Combined/Smooth.
  6. Turn off Heat. Season Sauce With Salt/Pepper & Garlic Rosemary Seasoning To Taste.
  7. Sauce Will Be Thick & Smooth.

Stuffing Jumbo Shells

  1. Take Salmon Fillets Out of Oven. Let Salmon Stand For 1 Minute. With A Spatula Carefully Lift Fillets & Place in White Wine Sauce. Break Apart Fillets With A Spoon & Stir Until Combined. Add 2-3 Handfuls of Spinach To The Salmon & Sauce Mix; Stir With Spoon Until All Combine Well.
  2. Place & Arrange Jumbo Pasta Shells Neatly In A Row in Another Casserole Dish or Wash The One You Used For The Salmon Fillets.
  3. Arrange Pasta Shells As Neatly As You Can in The Casserole Dish. With A Table Spoon Stuff Shells With White Wine Salmon & Spinach Mix. Fill Pasta To The Top; Do Not Worry When Filling Starts To Spill Over Outside of The Shells. *NOTE Any Sauce Mixture Left Over Pour Sauce Over Pasta & Spread Evenly.
  4. When All Shells are Filled. Cover Shells With 1 PKG Kraft Italian Blend Cheese Evenly. If You Like It Cheesy Add Another Bag!
  5. Place In Oven Again For 30 Minutes or Until Cheese Is Brown & Bubbly. Cut Baked Dish Into Squares & Enjoy With A Glass of White Wine!

*You Can Pair This Dish With A Spinach Side Salad (Spinach Left Over!) With Tarragon Lemon Dressing. You Can Add Cheese, Your Favorite Fruit & All Your Favorite Salad Fixings!