Asian Chicken Layer Dip

Asian Chicken Layer Dip

Katie had an amazing birthday. She was surrounded by truly outstanding people and pretty good food. I wish I could say the highlight was the food-- it wasn't. It was the fire show.  Two of Katie's favorite people (before anyone gets upset Katie has a lot of a favorite people and we don't don't list them in order) -- Kevin and Shawna put on a fire show. It was amazing. They are amazing. My food couldn't compete. Shawna also makes cigar box guitars which Steven is now the proud owner of because Christine (another one of Katie's favorite people) won it in a raffle and gave it to him.  It is lovely (see the picture below).

Cigar Box Guitar

So the food theme was Asian. I broadly defined "Asian."  I made a lot of food. Fortunately, I wrote down all of the recipes as I developed them. Unfortunately, I was in such a rush that I did not take pictures. So I have been in the process of slowly remaking the favorite dishes and posting. It will take time.

My favorite dish of her party was the Asian Chicken Layer Dip. I made this (again and took pictures) for Christine's and Kevin's anniversary.  I have to admit; I didn't quite follow the recipe below because I was in the hurry up and get it made mode.  Why? Because, I was running late as usual.

A couple of tips: I use a rotisserie precooked chicken from the grocery store; make sure you add the milk to the cream cheese otherwise it won't spread well; if you don't like cilantro you can substitute parsley; and you can substitute your favorite nut or dried ramen noodles for the almonds. I tried making the wonton chips with cooking spray, olive oil, and butter.  I prefer just vegetable oil.

Asian Chicken Layer Dip with Crispy Wontons

Chicken Layer

The Chicken from One Rotisserie Chicken, Shredded or Two Cups of Cooked Chicken, Chopped
2/3 Cup (60g) of Grated Carrots
1/4 Cup (15 g)  of Chopped Cilantro
1 Clove of Garlic Minced
2 Tbsp of Soy Sauce
1 Tsp of Sesame Oil
1/4 Tsp of Ginger

Sauce

1/4 Cup of Brown Sugar
2 Tsp of Cornstarch
1/4 Cup of Ketchup
2 Tbsp of Rice Wine Vinegar
1 Tbsp of Worcestershire Sauce
Sriracha, To Taste
1 Cup of Water

Base

1 8oz (227g) Package of Cream Cheese, Softened
1 Tbsp of Milk

Toppings
3-4 Green Onions, Chopped
1/4 Cup (22 g) of Sliced Almonds

Directions

Combine the chicken layer and refrigerate for 2 hours to overnight.

Combing the ingredients for the chicken layer

Meanwhile, combine all of the sauce ingredients in a medium saucepan and simmer over medium heat until thickened. Allow to cool (this can be made the day before).

I could drink this sauce

Before serving, combine the base ingredients and mix well. Spread in the bottom of round serving dish no larger than 10 inches (25 cm) in diameter.

Mixing the cream cheese and milk to make the base

Top with chicken layer. Drizzle sauce over the chicken layer.

Drizzling the sauce 

Finally, sprinkle toppings on top of chicken layer.  Serve with wonton chips.

Wonton Chips

One Package of Wonton Wrappers
Vegetable Oil

Preheat oven to 350F/180C/Gas Mark 4.  Get out several cooking sheets and cover with foil and spray with cook spray. Cut the  wonton wrappers in half diagonally.

Cutting the wrappers in half

Rub each wrapper with oil and place on cooking sheet. Cook in preheated oven for approximately 7 minutes or until golden brown and crisp.  Check the wontons often; they burn easily.

Finished chips

The bottom line: will I make this again?  Yes, it is a lot of work but it is so worth it.

One Pan Pork Tenderloin with Fall Vegetables

Pork Tenderloin with Fall Vegetables

This is an easy yummy dish to make that highlights the best of fall. I can usually draft my husband to help with all of the chopping and that makes the preparation go that much quicker. Add some good music (we have speakers in the kitchen so I can listen to music while I cook) and I am in cooking heaven. 

2 Tbps of Oil
Approximately 1.5 lbs (.70 kg) of Pork Tenderloin
2 Tbsp of Butter
1 Medium Onion, Cut in Chunks
2-4 Carrots, Cut in Chunks
2 Stalks of Celery, Cut in Chunks
3 Cloves of Garlic, Sliced
3-5 New Potatoes, Cut in Chunks
2-3 Apples, Cored and Cut in Chunks
2 Sprigs of Thyme
2 Sprigs of Rosemary
3 Sprigs of Parsley
Salt and Pepper

Preheat oven to 400 F/200 C/ Gas Mark 6.

Pour oil into large cast iron skillet and heat over medium heat. Salt and pepper the pork tenderloin and sear in the skillet.

Searing the pork tenderloin; the veggies are chopped

Remove pork and add butter, onion, carrots, celery, garlic, and potatoes. Cook for about 8 minutes until vegetables begin to brown.

Browning the veggies

Add the apples. Push the vegetables aside so the pork tenderloin is in the middle.  Add the herbs.

Ready for the oven

Place in the oven and cook until the pork reaches 140-150F 60-65C in the center. This should take about 30 minutes.

Ready to eat

The bottom line: will we make this again? Yes, in fact I have made it several times.  It is both a yummy and beautiful dish.