Shrimp & Corn Turnovers

I was stumped for dinner ideas the other night.  I needed something quick, and was low on groceries.  I had a pound of shrimp, a half-bag of frozen corn, one sheet of puff pastry, and a quarter jar of black bean & corn salsa, so I whipped up some shrimp & corn pastries which were really good.  I mixed all the aforementioned ingredients with some cheddar cheese, rolled out the pastry to make 12 squares, filled, and baked them.  I brushed the tops with egg wash and sprinkled half  with chili powder before baking.   

I had lots of extra filling - you really only need about a 1/3 pound shrimp - so I tossed in 3/4 c rice (all that was left!) and make shrimp, corn, and rice.  Also really yummy - and, I cleaned out the cupboards!

Ham & Cheese Croquettes

Are we sensing a theme?  I've made croquettes before, but they fell apart in the pan.  This time I chilled them before cooking and was much more successful.

I first tried to shape the croquettes by hand, and ended up a sticky mess.  Then I tried 2 spoons and that was equally unsuccessful.   I finally pulled out an ice cream scoop, and it worked perfectly!  Pack the mixture in and round the top with your palm, then roll it out.  Dip the scoop in cold water to keep from sticking.

I didn't measure anything, so the recipe amounts are approximate.



Ham & Cheese Croquettes



 

 

 

 

For about 12 croquettes, mix together:

1 c ground ham

1 c cooked rice - I used brown rice

2-3 beaten eggs

1/2 - 3/4  c shredded cheese - I used a cheddar/monterey blend

2 T chopped fresh herbs - I used oregano

1 tsp salt

1/2 tsp pepper

Using an ice cream scoop, shape into ovals.  Roll in flour seasoned with salt.  Refrigerate at least one hour until firm.

In a saute pan, heat on high enough olive oil to generously cover the bottom of the pan.  When oil starts to smoke, reduce heat to medium high.  

Add croquettes to pan without letting them touch.  Depending on the size of your pan, you may need to fry several batches.  Turn frequently to brown all sides. 



Remove and drain on paper towels.   Sprinkle with chili powder if desired.

Refrigerate leftovers, and eat cold or hot.

Thai Basil Chicken

Another compilation of internet recipes.  I planted Thai basil because I love the stuff, but I hardly ever use it!  Chicken tonight, plus I've found several more recipes that look good.  I went a little heavy on the lime, but I reduced the amount for the recipe.  I also only used the chiles in the marinade, because they're smokin' hot - it was the perfect amount of heat for a kid-friendly dish, but if you like spice, throw a few in with the green beans.   I served this over rice stick noodles, but rice would be great too.



Thai Basil Chicken Stir-fry

Slice 2 boneless, skinless chicken breasts into thin strips.  Toss with:

• 1 tsp fish sauce


• 1 T vegetable oil


• juice of 1/2 a lime


• 1 T minced ginger


• 1-2 cloves garlic, minced


• 2-3 Thai peppers, sliced

Whisk together:

• 1/2 c chicken stock


• 3 tsp fish sauce


• 3 tsp soy sauce


• 3 tsp sugar


• juice of 1/2 lime


• 1 tsp cornstarch

Chop 1/3 c peanuts, and prepare 2 c green beans.  Pull leaves from Thai basil stems to make 1/2 c.  Heat a large wok on high.  Add about 1 tsp sesame oil.  Add green beans, and stir-fry until beans start to brown, about 45 sec.  Add 2 T water, turn heat to medium, and cook until water is evaporated.  Add peanuts, turn heat to high, and cook another minute.  Remove beans and set aside. 

Add another tsp sesame oil.  Add half of chicken, draining marinade.  Cook , stirring frequently, until just cooked through.    Remove, and cook remaining chicken.  While chicken cooks, chop basil.  Add chicken stock mixture, chicken, basil, and beans, and heat until sauce thickens. 

Serve over rice or noodles.