Salmon Cucumber Tea Sandwhich

Tea sandwiches are the best they go great if you have company over for tea or as a side dish. This is not a recipe just something I put together on German sunflower seed bread, which by the way is so good.


What you will need is
Cured salmon or lox. a smudge of mayonnaise, a dab of spicy mustard, German Sunflower bread, dill and cucumber. assemble and enjoy with a cup of tea.

German sunflower bread. PhotobucketPhotobucketPhotobucketPhotobucket

Chicken Pot Stickers

Pot Stickers are little dumplings filled the meat, cabbage, herbs and spices. This is my daughters favorite food. The dumpling fits right into her little hand and big enough to eat in three bites.


1 lb Ground Chicken
2 Cups grated cabbage
2 cloves garlic pressed
4 tablespoons green onion
1 inch grated ginger
1 tablespoon sesame oil
1/4 teaspoon grated red jalapeno
3 tablespoon soy sauce
2 tablespoons melted butter
30 Pot sticker wraps

Dipping Sauce
3 Tablespoons soy sauce
1 Tablespoon rice vinegar.
1 teaspoon brown sugar
1 teaspoon sesame oil
1 teaspoon chopped green onion
Mix and serve.

Will Need;
“Pots&Pans Steamer Pot by Jasper Morrison” (Google Affiliate Ad) Steamer

Mix all ingredients excluding pot sticker wraps. After everything is mixed, fill one pot sticker with about 1 tablespoons of filling or so they are full, it depends how big your wrapper is. Wet edges with water fold over and close.
Start up your steamer, put a little oil on the steamer and fill with dumpling. Steam 7 minutes or until done. In frying pan gently fry each side, just until dumping starts to take color.
serve with dipping sauce.
Dumplings can be frozen with not steamed.
Make 30 Dumplings. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Spring Rolls with Curried Shrimp

Spring rolls is such a light food, great for summer days. If you don’t like shrimp you can substitute grilled  chicken.


1 Cup raw shrimp
1 teaspoon instant curry paste
1/2 teaspoon garlic powder
1 table spoon finally chopped cilantro
7 rice paper sheets
1 avocado
1 small cucumber
2 slices of tomato

Sweet chili sauce for dipping

To Prepare;
Mix shrimp, curry, garlic and cilantro and let marinate 30 min. Heat grill and grill shrimp just enough for them to turn pink and set aside.
slice avocado in half and slice each half into slices, Juline cucumbers and tomatoes. Fill a large bowl with very warm water and one at a time well the rice paper about 15 seconds. Remove from water and put three-four shrimps in a line, 3-4 pieces of avocado, one lettuce leaf, a few cucumber pieces, and 3 pieces of tomato. Roll into a roll tightly. Slice into three pieces and serve with sweet chili sauce.
Makes 7 serving PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Chicken Egg Rolls

Whenever I make egg rolls I usually make a large batch about 40 at a time and freeze them, I deep fry them when I need some. Otherwise to make a few it’s just to much work. This recipe is pretty easy and full of flavor.

40 Egg Roll Wrappers
1/2 Head thinly sliced cabbage
1 large carrot grated
4-5 large white mushrooms grated
1/2 medium onion grated
2 celery sticks grated
1 green pepper grated
2 large chicken breasts sliced into thin strips
4 tablespoons garlic powder
3 tablespoons oyster sauce
1 tablespoon sugar
1 teaspoon sesame oil
3 tablespoons oil
1/4 cup kikkoman soy sauce
Koyo Foods 34790 Organic Soy Sauce – 6 x 10 OZ (Google Affiliate Ad)

To Prepare

Start by sauteing cabbage with 1 tablespoon of soy sauce, until wilted, then peppers onions and 1 tablespoon of soy sauce, 3-4 minutes, do the same to carrots and celery, mushrooms and peppers saute each group of vegetables in a few teaspoons of oil and put in large mixing bowl.

Stir fry chicken with 1 tablespoon of soy sauce and mix in with vegetables in the mixing bowl.
Add garlic powder,oyster sauce, sugar sesame oil and ginger. Mix all ingredients very well.

Lay egg roll skin out on the table and fill with one tablespoon of filling cover with one corner, then bring in one side roll, bring in the other side and roll until the whole skin is used up.  it should look like a rolled envelope. Enjoy with Chili Sauce. Make 40 Mini Egg rolls. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Buttermilk Biscuit filled with Sauerkraut (Piroshki)

Piroshki is a fast easy snack or lunch. My mom used to make these but she made the dough from scratch. I just use the buttermilk biscuit dough from the tube. These are perfect to child’s hands not too big and not too small.

1 tube of Pillsbury buttermilk biscuits The Pillsbury Cookbook By Pillsbury Company (Google Affiliate Ad)
1 cup shredded cabbage
1/2 cup sauerkraut
1 tablespoon shredded carrot
1/4 teaspoon fennel seeds
a pinch of pepper
1/4 teaspoon salt or to taste
1/2 Cup Oil

To Prepare;

Open biscuits and layout on table. Make filling by frying cabbage, sauerkraut,carrots, fennel seeds salt and pepper, saute on med low about 10 minutes.
Stretch  dough about as big as the inside of your palm, fill dough with 1 tablespoon of filling and pinch the opposite sides together.
Heat oil in frying pan med low and fry until golden brown or 1-2 min. per side.


Cherry Tomatoes with Basil Cream Cheese

Cherry tomatoes are the perfect size to pop right into your mouth, add basil and it gets better, add cream cheese and you have a perfect appetizer or snack on a perfect summer day.

6-8 Cherry tomatoes
4 oz cream cheese
1 tablespoon minced green onion
1 tablespoon minced basil leaves
a good pinch of salt

To prepare;

Soften cream cheese in microwave for twelve seconds so it’s easier to work with, mix in salt, basil, and onion.
Wash and slice cherry tomatoes in half, but not all they way through. Fill them with cream cheese filling and Enjoy.

Makes 6-8 Snackers PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Garlic Swiss Chard and Crostini / Tea Sandwich

Farmers market is the greatest place to get fresh vegetables and fruits! While at the farmers market I picked up some Swiss chard. I have never cooked with it before so I came up with this great appetizer. Enjoy

3 stock of fresh Swiss chard
1 tablespoon butter
1 clove garlic
4 tablespoons cream cheese
1/4 teaspoon salt
5 teaspoons parmassian cheese.
4-5 slices of french bread
pepper to taste

To Prepare

Heat butter in skillet add Swiss chard, pressed garlic and salt. Stir fry until wilted. Set aside. toast bread in skillet or toaster. Spread with cream cheese, add wilted Swiss chard onto toast. Garnish with freshly ground pepper and one teaspoon of parmasan cheese. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket