Crab Rangoon Wontons

Crispy Fried Wonton! 

The preparation for this Appetizer is simple! Just mixed all the ingredients, then place it on the wonton wrapper, seal it, and fry it! The crispy outside is a beautiful contrast to the warm smooth cream cheese crab filling inside!

Ingredients: 

• Wonton Wrappers
• deep fryer with canola oil
• 5 ounces drained crab meat
• 4 ounces cream cheese room temperature
• 1 clove garlic,minced
• 1 1/2 teaspoons sesame oil
• 1 green onion thinly sliced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• salt and pepper
• sweet asian chili sauce (for dipping the wonton into)

Directions: 

1. Heat the deep fryer to 350 degrees.
2. Combine and mix together the crab, cream cheese, green onion, salt, pepper, Worcestershire sauce, soy sauce, garlic, and sesame oil.
3. Place about 2 teaspoons full of the crab mixture into the center of each wonton wrapper. Seal by putting water along the edges of the wonton, and press to shut in the shape of a triangle. You can leave the wontons as a triangle or you can go a step further and press the far corners on the triangle together. (both ways are pictured above)
4. Next, place 3-4 wontons at a time into the deep fryer, and fry until the outsides of the wrappers are golden and crispy! Remove from fryer and place on paper towel-lined plate to cool.
5. Serve with sweet asian chili sauce to dip the wontons in!

Enjoy! I really loved the way these turned out!!

-Kathryn

Prosciutto-Cheese Stuffed Chicken

Fancy Tasting Chicken!

If you’re looking for something that tastes like it came from a very fancy restaurant this is your dish!! I honestly think this chicken recipe is one of the greatest i’ve come across yet! The combination of the ingredients creates a beautifully tasting chicken!!

This next picture is a little dark since I took it inside, but you can see the stringy cheese on the inside!

Ingredients:

• 1/4 cup plus 1/2 teaspoon all-purpose flour
• Gouda cheese (I used Gouda cheese, but you can choose whatever cheese you like. However I recommend a mild cheese)
• 2 chicken breasts
• 2 thin slices prosciutto *get at your local deli
• 1 small shallot, minced
• 1/3 cup chicken broth
• 1/4 cup white wine
• 1 tablespoon butter
• 2 teaspoons minced fresh parsley
• 1 teaspoon lemon juice
• salt and pepper

Directions:

1. Butterfly the chicken breasts by slicing through the chicken length-wise with a knife. Put the slices/Chunks of cheese into the center of the chicken, and then “close” the chicken. Season the chicken with salt and pepper.
2. Spread the 1/4 cup flour in a shallow dish. Dredge the chicken breasts one by one through the flour, then wrap the chicken breasts with the Prosciutto slices (one slice per chicken breast). To help it adhere to the chicken better I put a little olive oil on the  prosciutto slice and it worked!
3. heat oil in a skillet over medium-high heat and lay the chicken breasts in the oil and cook. If your chicken breast is very thick it might be hard to cook the chicken evenly and melt the cheese inside, so I’d recommend pounding the chicken to think it out evenly. Once the chicken is cooked, removed and set aside on a plate.
4. Leave the oils in the skillet, and cook the shallot over medium heat until softened. Stir in the remaining 1/2 teaspoon of flour and cook another minute. Whisk in chicken broth and white wine, scraping up any browed bits. Bring to a simmer and cook until sauce is slightly thickened and reduced. (3 to 5 minutes)
5. Return the chicken to the skillet with the sauce and any juices on the plate from the chicken and simmer until heated through. Transfer the chicken to plates.
6. Combine the butter, parsley, and lemon juice into sauce and season with salt and pepper to taste. Pour sauce over the chicken, serve, and enjoy!

– Kathryn

Jalapeno Poppers

Savory Spicy Appetizer!

Super quick and easy appetizer that is perfect for parties! It literally only takes a few minuets to assemble everything, and then you just pop them into the oven!

Ingredients: 

• Jalapeno Peppers
• Cream Cheese
• Bacon

Directions: 

1. Preheat oven to 375 degrees. Grease a baking sheet with Pam. 
2. Cut the Jalapenos open length-wise, and remove the seeds and membrane by taking a spoon and scooping it out. Smear the cream cheese into the inside of each Jalapeno half. 
3. Cut the Bacon slices in half, and wrap loosely around the the Jalapeno half. Put in the oven for 20-25 minutes or until the bacon is cooked. Serve immediately, and enjoy!

– Kathryn 

Chicken Tortilla Soup

THE easiest Chicken Tortilla Soup!

So I made a very quick and easy chicken tortilla soup last week that lasted me about 5 meals! It was so yummy and tasted great warmed up as well! I made the soup and then added some Fritos for some crunch. Honestly the picture does not do it justice so do not fret!

Ingredients:

• 1 Rotisserie Chicken, shredded
• 1 4oz can Salsa Verde
• 1 4.5oz can Corn
• 2 cans Chicken Broth
• 2 cans of Northern Beans
• 1 Package of Taco Seasoning

Directions:

1. In a large Pot, heat the salsa verde, and then combine the rest of the ingredients. The soup is ready as soon as everything is heated! Then serve with Fritos or tortilla chips, and shredded cheddar cheese if wanted.

Enjoy!!

– Kathryn

Roasted Potatoes

So I put this side dish with the tangy pork chops previously posted, and it all went well together! These potatoes are extremely simple, but are packed with delicious flavor! This is a must side dish especially if you are a potato lover!! I will be using this recipe for the rest of my life honestly.

Ingredients:

• 1 lb small red or white potatoes (I used red)
• 2 tablespoons olive oil
• salt
• pepper
• minced garlic
• Parsley

Directions:

1. Preheat oven to 400 degrees.
2. Cut the potatoes in half and then into fourths. You can make them as small or big as you’d like. I like the potatoes a little crisp so I cut mine pretty small!
3. Pour the olive oil, salt, pepper, garlic to your liking in a bowl and toss in the potatoes until they are all well coated.
4. Transfer the potatoes to an oven dish, and roast them in the oven for 45 minutes to an hour until the tops are golden brown. flipping throughout the roasting process to roast all sides evenly.
5. Remove from the oven and toss in the Parsley to your liking and serve hot!

Yes, it’s as simple as that! Enjoy!!

– Kathryn

Tangy Pork Chops

I’ve been wanting to experiment with different types of foods that I’ve never cooked before. So I went home and decided to make pork chops with my mom! this was the first time that I’ve ever cooked them, and I have to say I really liked it. The portion size was perfect, its a good change of pace from chicken, and cheap! I paired the pork chops with fresh steamed broccoli and oven roasted potatoes! (I’ll post the easy and delicious recipe for the baked potatoes soon…they were honestly so good!)

I’m honestly not sure how long pork chops are to be cooked in the oven, but we found an old recipe from my grandmother. It said to cook at 275 in the oven for around 2 hours. However, around 1 hour 15 minutes or so, we cut the pork chops open and they seemed to be cooked already! So, truthfully it’s all an experiment depending how fast the chops cook.

We coated the chops in a beautifully succulent marinade. It has so many great flavors that everyone will love!!

Ingredients: 

• 2 pork chops, boneless
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons worcestershire sauce
• 2 teaspoons ketchup
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/4 teaspoons ground cinnamon
• 1/8 teaspoons cayenne pepper

Directions: 

1. Preheat oven to 275 degrees.
2. In a bowl, mix the minced garlic, brown sugar, honey, soy sauce, worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper. You can pour the marinade in a bag, and marinade the pork chops 4-8 hours if you wish to let the meat soak up the flavors. If you’re in a hurry, you can just go ahead and place the pork chops in an oven dish, and pour the marinade over the chops. Make sure all sides of the chops are coated in the marinade.
3. Cook in the oven for 1 hour and 15 minutes, but check multiple times to see how its cooking, and baste the chops in the marinade.
4. Once done, remove from the oven, and drain the marinade into a skillet. Cook the left over marinade and bring to a boil, then simmer until the sauce thickens. Serve on top of the pork chops!

Enjoy!

– Kathryn

Avocado Chicken Enchiladas

So truthfully this dish was just a collection of things in my fridge and pantry that needed to be used up! I had avocados sitting around that had to be used or else they’d go bad–which I couldn’t have happen because they’re just too delicious! Also I had can a of diced tomatoes with green chilies and I figured it’d be perfect with the avocado flavor. It does take a while to make everything, but they’re totally worth it! Things you’ll need:

• Skillet
• Cutting board and knives
• Food processor
• Baking dish
• bowls

Ingredients:

• Olive Oil or butter
• 1 white onion, chopped
• 2 chicken breastes (rather large)
• 1/2 green pepper
• 1 & 1/2 avocados
• salt and pepper
• 2 garlic cloves
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 4 whole wheat tortillas
• 1    14.5 oz can diced tomatoes with green chilies
• 1 cup shredded mexican cheese
• 1 tablespoon sriracha sauce
• fajita seasoning packet

Directions: 

1. Preheat oven to 375 degrees. Cut chicken into bite size chunks, and cook in olive oil. I sprinkled a little bit of a dry fajita seasoning packet on top of the chicken. I set aside in a bowl with the chicken juice to soak up flavor.
2. Put the chopped onion into the skillet (leave around 1/4 of the chopped onion aside) with more olive oil, and cook until caramelized, around 20 minutes. Then add the green peppers, and cook for 2-4 minutes, then add the cooked chicken with the chicken juice.
3. In the Food processor, combine the 1 & 1/2 avocados, cumin, garlic, salt, 1/4 left over chopped onion, pepper, oregano, and 1/4 of the 14.5 oz can of diced tomatoes with green chilies. Grind in the food processor until smooth.
4. Prep the baking dish with pam, and spread some of the avocado mixture on the bottom. Combine the rest of the avocado mixture with the chicken.
5. Spoon the chicken avocado combination into the tortillas and place in the baking dish seam side facedown. In the food processor add the rest of the diced tomatoes and grind until smooth. Top the enchiladas with the rest of the diced tomato puree and shredded mexican cheese. Bake for 20 minutes!

Enjoy! – Kathryn

Chocolate Bete Noire

This is the first dessert I have made in a while so I was very excited. It was all about the chocolate today. My roommate and I are sitting here loving the smell of the chocolate! I started about by making syrup, then the chocolate sauce. Next I added eggs, vanilla extract, and butter! And that’s it! I threw it in a springform pan, baked for 45 minutes, and then smelled the chocolatey goodness some more! It was sooooooo dense and chocolatey! One little sliver of the cake would be enough to fill anyone up!

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Tools

• Small saucepan
• Medium bowl
• Whisk
• 8 inch springform pan

Ingredients

• 1/2 cup water
• 3/4 cups sugar
• 9 ounces dark chocolate
• 3 eggs at room temperature
• 1 egg yolk at room temperature
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 12 tablespoons butter, room temperature

Instructions

1. Preheat the oven to 375.
2. Put 1/2 cup of water and 3/4 of sugar in the saucepan. Bring it to a boil over medium heat and boil until the sugar is dissolved.
3. Cut the chocolate into 1/2 inch pieces and place them into a medium sized bowl. Pour half the sugar syrup onto the chocolate and whisk the chocolate. Keep adding the sugar syrup and whisk until the chocolate is all melted!
4. Add the eggs one at a time and whisk them until they are all combined. Then add the vanilla extract.
5. Add the butter one tablespoon at a time until all combined.
6. Pour the batter into a 8 inch springform pan and bake for 45 minutes.
7. Let it cool for about an hour and then enjoy!

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Compliments of Molly

French Onion Soup

I love onions and soup is always perfect for the winter and colder days. I ate the soup with croutons and it had beautiful flavor. Usually the french onion soup in restaurants use gruyere cheese, but its a little more on the expensive side. You could use swiss or parmesan cheese. Also you can use a slice of bread or baguette. I love this soup because you can honestly do whatever you like with it!

Ingredients: (serves 2)

• 2 tablespoons butter
• 1 large white or yellow onion, Thinly sliced
• 1/2 garlic clove or 1/2 teaspoon garlic powder
• 1/2 bay leaf
• sprinkle of Thyme
• salt and pepper
• 1/4 cup Sherry cooking wine
• 1/2 tablespoon flour
• 16 oz beef broth
• cheese and bread!

Directions:

1. Melt butter over medium heat, cook the thinly sliced onions with the garlic, bay leaf, thyme, salt, and pepper until the onions are caramelized.
2. Add sherry cooking wine, bring to a boil, then simmer. continue cooking until the win evaporates, and the onions become dry.
3. Coat the onions with the flour and cook on low heat for an additional 5 minutes.
4. Add beef broth and bring to a boil, then simmer for about 10 minutes.
5. If you want you to add the bread and cheese, you can bake the soup for 5 minutes at 400 degrees. Or you can just add the bread and cheese instantly.

Enjoy!

– Kathryn

Honey and Orange Glaze Chicken

I cooked on Wednesday again and I decided to make lots of chicken so I have leftover and don’t cook again. But I am still holding true to my New Year’s Resolution.

It was also a super easy dish! All I did was mix up all the ingredients, poured them over the chicken, and then baked the chicken in the oven! Then I cooked up some boiled red potatoes with butter and ate the yummy filling meal!

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Tools

•  Shallow Roasting Pan
• Smal Pan
• Spatula (or something else to mix stuff with)

Ingredients

• 3 chicken breasts (one for eating and two for later!)
• 1 tablespoon oil
• 4 scallions chopped
• 1 garlic clove
• 3 tablespoons honey
• 4 tablespoons of fresh orange juice
• 1 orange peeled and segmented
• 2 tablespoons of soy sauce

Instructions

1. Preheat the oven to 375. Put the chicken into the shallow roasting pan and just set it to the side!
2. Heat the oil in a small pan, and fry the cloves and garlic for about 2 minutes.
3. Add the honey, orange juice, orange segments, and soy sauce, stirring until the honey dissolved.
4. Pour the sauce over the chicken and bake uncovered for 45 minutes.
5. Take out, let cool, and enjoy!

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Compliments of Molly