Joe's Spring Rolls

Ingredients:

1 pound cooked shrimp (or lobster or crab meat)
1/4 pound leftover shredded pork (or leftover roast chicken)
Cellophane noodles (bean thread noodles)
1 T. seasoned rice vinegar
Red or Boston lettuce leaves, leaves separated, rinsed and dried
Fresh mint leaves, washed, dried, and coarsely chopped
Fresh basil leaves, washed, dried, and coarsely chopped
Fresh cilantro leaves, washed, dried, and coarsely chopped
1 package broccoli slaw (or shredded carrots, cabbage and broccoli)
Spring roll wrappers (rice paper rounds), 8 1/2 inches in diameter (Asian grocery store)

Dressing:

2 T. fish sauce
1 T. ginger paste
1 T. rice vinegar
3 cloves garlic, minced
1/2 c. plum sauce
Hot pepper flakes or chopped hot chilies (optional)

Directions:

Slice shrimp in half lengthwise.

Soak noodles 30 minutes in hot water then plunge into boiling water for 30-45 seconds, drain, rinse and toss with rice vinegar. Cover and refrigerate until ready to use.

Fill a pie plate with lukewarm water. Immerse rice paper in warm water for a few seconds to soften them up just until soft but still flexible. Remove from water and place rice paper on a kitchen towel and let rest approximately 30 seconds until it's more pliable.

Arrange one piece of lettuce on bottom half of soaked rice paper, leaving a 1-inch border along edge. Top with some of the pork, noodles, mint, basil, cilantro, and broccoli slaw. Add a squirt of dressing.

Making sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other, press down on the filling with your fingers (this tightens the roll), fold the bottom end of the sheet (side nearest you) over the top fo the fillings and rollinto a cylindrical shape half way. Fold the left and right sides inward, add 4 shrimp halves and complete rolling the remaining half. Transfer roll to a plate, seam-side down, and cover with dampened paper towels. Make additional rolls in the same manner.

Makes 8-12 spring rolls (which can be cut in half before serving with Spicy Peanut Sauce)

*Can be made ahead and kept in the refrigerator a day or so covered with a damp cloth.

Sweet Lil Smokies

Ok, so I know this isn't a really healthful recipe, but it is so yummy! I got the recipe from another cooking demo this morning. A good snack for all those Super Bowl parties! This will make about 40 (or more).

Ingredients:

1 lb. Little Smokies
1 lb. Bacon
1/2 c. Brown Sugar
1/4 tsp. black pepper
1/4 tsp. ground thyme

Directions:

1. Preheat oven to 350 degrees. Wrap a sheet pan in aluminum foil, then line with a piece of parchment paper. (The foil makes clean-up easy, and the parchment paper keeps the smokies from sticking.)

2. Drain little smokies on paper towels (the brand I used didn't need it, but some out there are quite wet when you take them out of the package).

3. Cut bacon slices into thirds.

4. Wrap each little smokie with a cut slice of bacon and secure with a toothpick.

5. In a ziploc bag, combine brown sugar, pepper and thyme. Shake 3-4 wrapped smokies in the sugar at a time. Place on the baking sheet, making sure not to crowd too much.

6. Bake in oven for 30 minutes or until bacon is as crisp as you like it.

* These can be made ahead and kept covered in the refrigerator until ready to be baked.

Sweet Corn Tamale Cakes (like the Cheesecake Factory)

SERVES 4

Ingredients:

Salsa Verde

2 tomatillos, diced
4 ounces mild green chilies, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper

Tomato Salsa

1 medium tomato, diced
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper

Southwestern Sauce

1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder

Cakes

1 1/2 cups frozen sweet corn
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour

Garnish

1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped

Directions:

Prepare salsa verde by combining all prepared ingredients. Chill.

Prepare tomato salsa by combining all prepared ingredients. Chill.

Prepare southwestern sauce by combining all ingredients. Chill.

Preheat oven to 400°F.

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.

Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.

Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.

Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

Assembly:

Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

Apple Dip

Ingredients:

8 oz. softened cream cheese
¾ cup brown sugar
½ cup sugar
1 tsp. vanilla
Apples (and/or other fruit...bananas, pears, strawberries, etc.)

Directions:

Mix all ingredients except apples together. Slice apples & dip.

Pumpkin Dip

Ingredients:

2 cups powdered sugar
16 oz. cream cheese
16 oz. canned pumpkin
1 tsp. pumpkin pie spice (or use 1/2 tsp. each nutmeg and cinnamon)

Directions:

Mix together all dry spices with sugar. Whip all the ingredients together; refrigerate until firm. Serve with ginger snaps for dipping.

Veggie Dip

Ingredients:

1 container low-fat cottage cheese
1 container low-fat plain yogurt
1/4 - 1/2 cup low-fat mayo
1/2 - 1 pkg. dry Ranch dressing mix

Directions:

Put all together in a blender - mix thoroughly.

NOTES:
1. If you use small containers for the first 2 ingredients, use the smaller amounts of the other 2 ingredients. If you use large containers, use the larger amounts of the last 2 ingredients.
2. If you put it in the blender, it will be very smooth. If you like it chunky, use your mixer. Enjoy!

Jalapeno Popper Dip

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 cup mayo
1 (4 ounce) can chopped green chilies, drained
2 ounces canned jalapeno peppers, well drained and diced small
1 cup freshly grated Parmesan cheese

Directions:

Whisk together cream cheese and mayo in a microwave or oven-safe dish until smooth. Stir in green chiles, jalapeno peppers and Parmesan cheese. Can add a bit extra cheese on the top, especially if baking in the oven to brown up. Microwave on High until hot, stirring after each minute or so, or else bake in a 350 degree oven for 20-30 minutes, or until hot.

Serve with tortilla chips or any other dippers you want!