Sunday, September 21, 2014

So Simple 4 Ingredient Crab Puffs



Ingredients:

8 ounces softened cream cheese
6 ounces imitation crab, chopped into small pieces
4 green onions finely sliced
1 pack square wonton wrappers (preferably yellow), about 40-50 pieces
2 quarts peanut oil
Kosher salt

Directions:


Combine cream cheese, crab, and green onions in a medium bowl and fold with a spatula or your hands until combined. 



Lay one wonton wrapper out on a baking sheet (keep the rest under plastic wrap or a damp towel) and place a small amount of filling in the center (about 1 1/2 teaspoons). Moisten the edges with a wet fingertip, the seal by either folding it in have in a triangular shape. 



Be careful not to allow any air to remain inside as you seal them. Transfer to a large plate, cover loosely with plastic wrap, and repeat until all of the filling is used.


Heat oil in a wok or Dutch oven to 375°F as registered on an instant read thermometer. Carefully add 10 to 12 crab puffs to the oil. Cook, adjust temperature and turn them constantly with a wire mesh spider until crisp and golden brown, about 3 minutes.

Transfer to a paper towel-lined bowl to drain and serve immediately with sweet chili sauce. 

Wednesday, July 30, 2014

Stuffed Cabbage Rolls




Ingredients:


1 large head of cabbage (12 large leaves)
1-1/2 lbs. ground turkey
1 lb. ground pork sausage
1 large onion, diced
4 cloves garlic, finely chopped
4 green onions, finely sliced
1 tsp. Worcestershire sauce 
3/4 cup seasoned bread crumbs
salt and pepper to taste 
1 tbsp. paprika 
1/4 maple syrup
1-14.5 oz can garlic and onion diced tomatoes
1-15 oz can tomato puree
1-15 oz can tomato sauce
1 cup meat flavored spaghetti sauce
1 tbsp sugar
1 tsp salt
1 tsp finely ground black pepper
1 pound of fingerling potatoes
olive oil 
salt


Directions:

Parboil cabbage in a large pot of simmering water, cutting leaves against the core and pull them off into the water and cook until pliable; about 5 minutes.



Let leaves cool slightly.

With a sharp knife, cut the thick membrane or stem off the back of each leaf, being careful not to cut through the leaf.


Mix ground meats with onions, garlic, green onions, Worcestershire, bread crumbs, salt and pepper, paprika, and syrup. Using your hands, mix well until all ingredients are combined.




Depending how big the leaves are, place about 1/2 cup of filling towards the end of the cabbage leaf.


Mix the remaining ingredients in a heavy saucepan and cook over medium heat for about 15 minutes, stirring occasionally. 


Preheat over to 350 degree F. Place completed rolls in a 13 x 9 baking dish and cover with sauce. Cover with foil and bake for 1 hour and 45 minutes. Using a large sheet of aluminum foil, place washed potatoes in foil and drizzle with olive oil and salt and wrap tightly. Place in oven on separate rack during the last 45 minutes of baking.


Remove potatoes from oven and increase heat  to 400 degrees F. Remove foil cover from cabbage rolls and bake for an additional 15 minutes. Remove from oven and serve with roasted potatoes. Enjoy!

Monday, July 28, 2014

Simply Delicious Slow Cooker Teriyaki Chicken


Ingredients:

2 lbs boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped white onion
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup rice wine vinegar
1 Tbsp. chopped fresh ginger
1/8 tsp. freshly ground black pepper
1/4 cup cold water
3 Tbsp. cornstarch
sliced scallions 
toasted sesame seeds


Directions:

Add the chicken breasts to the bottom of your slow cooker in a single layer if possible.


In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. 


Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.


Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.


Serve topped with scallions and toasted sesame seeds.

Tuesday, July 15, 2014

Crispy Lemon Chicken


Ingredients:

1 1/2 lbs chicken tenderloins
3 tsp soy sauce
salt
2 eggs, whisked
2 tbsp corn starch
3/4 C water
3/4 tsp sugar
1/2 tsp salt
juice of one lemon
1 tsp lemon zest
1 tsp corn starch
1 drop yellow food coloring, optional

toasted sesame seeds, optional
thinly sliced green onions, optional

Directions:

Clean and cut chicken into small pieces and marinate with soy sauce and pinch of salt and keep aside for ten minutes.




Mix the ingredients under two and make a batter. Heat oil in a pan. Dip the marinated chicken in the batter and deep fry in batches for four to five minutes till it is crispy and golden brown. 



Drain into paper towels and set aside.




Mix 
water, sugar, salt, lemon juice, lemon zest, corn starch, and yellow food coloring (optional) into a sauce pan over medium heat, whisk and allow it to simmer and thicken. Place the chicken in a serving dish and drizzle the sauce all over the chicken. Sprinkle roasted sesame seeds and chopped green onions (optional). Serve with Jasmine rice.



Recipe shared from: www. kichencorner.blogspot.com

Simply Sweet & Sour Chicken


Ingredients:


Chicken:

3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola, vegetable or coconut oil

Sauce:

3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt


Directions:

Preheat the oven to 325 degrees F.





Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a small bowl. Place a few pieces of the chicken into the bowl with the cornstarch and toss to coat the chicken.




Whisk the eggs together in a bowl. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.


Cook for 3-5 minutes  on each side until the crust is golden. Place the chicken pieces in a single layer on a dish lined with paper towels and repeat with the remaining chicken pieces.




Mix the sauce ingredients together in a medium saucepan and cook on medium high whisking constantly. Wipe out skillet and add cooked chicken pieces. Add sauce and toss to coat. Serve with Jasmine rice. Enjoy!



Sunday, July 6, 2014

Ridiculously Simple BBQ Nachos from Steph's Bite By Bite


This recipe for BBQ Nachos from Steph's Bite By Bite is amazingly delicious! The perfect summertime dish. All you will need is a package of pulled pork and a few other simple ingredients. Pull them all together and you've got some seriously tasty nachos going on! I especially like the pulled pork from Trader Joe's. Check out this super simple recipe by clicking on link: www.stephsbitebybite.com

Bisquick Chicken Nuggets from High Heels & Grills


Everyone loves chicken strip...right? The problem is that most are deep fried in oil...lots of fat and calories!! Here's a recipe for Bisquick Chicken Nuggets from High Heels & Grills that is baked and much lower in fat than their fried counterpart. Check out this and many more tasty recipe from High Heels & Grills by clicking on this link: www.highheelsandgrills.com

Wednesday, April 2, 2014

Low Fat Mexican Chicken, Cheese & Rice


Ingredients:

2 cups of cooked rice (use whatever variety you like)
1 tsp extra-virgin olive oil
1/2 cup onion, finely chopped
1 large poblano pepper, finely chopped
1/4 cup canned corn
1 cup chopped rotisserie chicken, skin removed and chopped
2 cups black beans, drained
1/2-3/4 cup salsa, add your favorite variety
Salt and pepper to taste
A handful of cilantro, chopped
Freshly squeezed Lime juice (2 limes)
Fat free sour cream
Low-fat mozzarella cheese, grated



Directions:

Cook rice according to box directions. Allow to slightly cool. In a large nonstick pan, add olive oil on medium-high heat. Add onion, Poblano peppers, and corn.


 Cook until onions are translucent. Add chicken, black beans, and salsa. 




Add salt and pepper to taste. Cook until week mixed and warmed through. 

Add cilantro and squeezed lime before removing from heat.



Serve with chips of soft tortillas. Top with sour cream, cheese, and additional salsa. Enjoy!




Tuesday, April 1, 2014

Four Ingredient French Vanilla Semi-Sweet & White Chocolate Cookies



Another quick and easy cake mix cookie recipe using French Vanilla cake mix. I prefer using this variety over yellow cake mix because it has a better flavor due to the addition of extra vanilla. The cool thing is that nobody will be able to figure out why your chocolate chip cookies taste so much better than theirs! Shhhhh... It's going to be our little secret! 

Happy Baking,
Miranda

Ingredients:

1-18.25 oz  ox Duncan Hines French Vanilla Cake Mix 
2 eggs
1/2 cup vegetable oil
1-10 oz. bag Nestle Toll House Semi-Sweet & White Chocolate Morsels 





Directions:

Preheat oven to 350. Mix everything together and scoop heaping spoonfuls onto a baking sheet lined with parchment paper.  Bake for 9-11 minutes.  Let cool for 1-2 minutes before removing to a wire rack.  Let cook completely before frosting.  Cookies should be soft so make sure you don’t over-bake. Time to enjoy :-)