Pork Wonton Recipe

I made pork tenderloin the other night and had quite a bit left over so decided to make wontons to have a little variety while we finished eating the meat the next day! This recipe is really easy to make and so delicious.

Ingredients:

Pork Tenderloin
1/2 bag of mini carrots (diced)
4 stalks of celery (diced)
1/2 small onion (diced)
wonton wrappers (1 pack)
1 egg

Directions:

1. Make sure pork is thoroughly cooked
2. Mix together pork, carrots, celery and onion into bowl

 

3. Mix 1 egg with water to form a slurry
4. Take a wonton and dip each of the 4 edges in egg slurry
5. Lay wonton flat and put a spoonful of pork mixture in one corner
6. Bring opposite corner of wonton to corner with pork and seal the wonton closed by pressing down on the edges so it looks like a triangle
7. Bring other two points on the triangle up and pinch together with third point so wonton is completely sealed closed

 

8. Heat about 2 inches of oil in a skillet to just below boiling
9. When oil is heated, drop wontons into oil and cook on each side for 3 minutes (until golden brown)

 

10. Serve with garlic chili sauce

Enjoy!
Kristin

Raspberry Chocolate Cocktail

This cocktail is delicious. I made it on Friday night when I had a friend over. I was looking for something fun and fancy (but easy!). The only downside is that the ingredients are a little on the more expensive side (to buy all of the items it was ~$100). But, if you already have them on hand it is definitely tasty!

Ingredients
1/5 ounces vanilla vodka
1 ounce chambord black raspberry
1 ounce original Godiva chocolate
1 ounce heavy cream
ice


Directions
1. Combine all parts in shaker with ice and shake to mix. (I use a mason jar)

2. Pour over fresh ice in old fashioned glass OR pour in martini glass without the rocks

Kristin

Spicy Cheese Straws

These cheese straws are such a hit! I have made them for parties and gifts several times in the past few months and people tend to really like them. Tonight, I am including them in the appetizers for the Super Bowl!

Ingredients
1 block of cheddar cheese (8 ounces)
1/4 cup mozzarella cheese
1 cup of butter (salted)
2 cups of all-purpose flour
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon dry mustard
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 tablespoon parsley

Directions
1. Preheat oven to 350 degrees
2. Grate cheese and allow to get to room temperature (i set it out overnight)
3. Set out butter with cheese

4. Mix cheese and butter until smooth in stand mixer
5. In a separate bowl, mix remaining ingredients

6. Gradually add dry ingredients to butter/cheese mixture
7. Form dough into a ball and use a pastry piping tool to pipe it into long sticks (you can also use a rolling pin to roll out the dough and then slice it with a pizza cutter)
8. Bake at 350 degrees for 12-15 minutes
9. Cool completely and store in airtight container

Kristin

Homemade Potato Fries

Today I had some leftover potatoes that I wanted to use up so I made some homemade potato fries for lunch. This was really easy and quick to do! Plus, they tasted like ones that you would get in a restaurant. So, I will definitely make them again.

Ingredients
4 potatoes
a bowl of cold water
seasoned salt
5 cups of oil

Directions
1. Peel and slice potatoes (I used my KitchenAid spiralizer tool for this but I have also done it by hand)

2. Soak potatoes in cold water and refrigerate for thirty minutes
3. Heat 5 cups of oil in skillet over medium-high heat (it should sizzle when you add a potato to test)
4. cook potato fries in batches so they have plenty of space (each batch is 5-6 minutes)

5. Remove from oil and put on paper-towel-lined plate and season with seasoned salt


Enjoy!
Kristin

Hot Toddy Recipe

This week I have had a sore throat so I have been making hot toddies (because they help and are delicious)! I think this is the best recipe by far:

Ingredients
1 shot of Jameson Whiskey
3 tablespoons of honey
3 tablespoons of lemon juice
1/2 cup water (boiling)
1 cinnamon stick

Directions
1. Heat water in microwave for 1 minute
2. mix whiskey, honey and lemon juice together in glass
3. Add water and stir
4. Garnish with cinnamon stick

Enjoy!
Kristin

Egg Roll in a Bowl

I really love egg rolls but wanted to go for a *slightly* healthier option (basically, I just omitted the fried shell). So, I tried just creating the contents of the egg roll and putting it over rice and not doing the crispy wrapper. I think it turned out really well! Also, it was extremely easy to make so I will probably put this into the regular rotation.

Ingredients

Rice
1 cup jasmine rice
1 teaspoon ground ginger

Meat
1 pound hamburger meat (i did 93% lean)
1 tablespoon sesame oil
1 tablespoon ground ginger
1 tablespoon garlic salt
1 bag shredded cabbage and carrots (the coleslaw premix bag)

Sauce
1 tablespoon garlic salt
1 tablespoon ginger
1/3 cup soy sauce
2 tablespoons sesame oil

Garnish
3 green onions

Directions
1. Cook rice according to instructions and mix in ginger
2. Pour sesame oil into skillet over medium-high heat
3. Add in hamburger meat, ground ginger, and garlic salt and mix until meat is browned

4. Add in cabbage and carrots and stir for 5 minutes
5. While cabbage and carrots cook, mix sauce ingredients together in small bowl
6. Add sauce to meat mixture and cook for 5 additional minutes.
7. Spoon meat mixture over rice and add green onions for garnish

Let me know what you think and if anything else should be added to the recipe!

Thanks,
Kristin

Appetizer - Mozzarella Balls

So, I recently bought a bunch of fresh mozzarella balls at the grocery store because they were on sale and are delicious on salads! One of my favorite restaurants down the street makes fried goat cheese balls so I decided to try to make fried mozzarella balls as an appetizer to go with our Italian dinner last night. It was really easy to do!

Ingredients:
5 cups vegetable oil
Mozzarella balls (I had about 15 total)
1/2 cup flour
2 eggs (whisked together)
1/2 cup breadcrumbs
marinara sauce

Directions:
1. Dip mozzarella balls in flour and coat completely.
2. Dip coated mozzarella balls in egg mixture and coat completely.
3. Roll mozzarella balls in breadcrumbs and put on a plate.
4. Place plate in freezer for about 10 minutes to harden and set.
5. Put oil into pot and heat on high (about 8 minutes).
6. In small batches (I did 4-6 at a time) place the mozzarella balls in the oil for 4 minutes.

7. Put fried balls on plate covered with a paper towel and allow to cool (5 minutes).

8. Serve with marinara sauce!

This was really tasty and I think we will definitely make this again soon!

Kristin

Chocolate Cake in a Cup

This summer I discovered (probably really late) that you can bake in a cup if you use your microwave. I love this and do this when Andrew decides he wants dessert and we don't have any options in the house (aka Skittles). The recipe is simple and you can jazz it up with whatever you have in the pantry.

Ingredients

3 Tablespoons all-purpose flour

3 Tablespoons cocoa powder

3 Tablespoons white sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

3 Tablespoons milk (i use 1%)

3 Tablespoons vegetable oil (i have found that olive oil leaves a weird taste)

1 teaspoon of vanilla extract

3 Tablespoons pecans

3 Tablespoons semi-sweet chocolate chips

caramel syrup for topping

Directions

1. Add flour, cocoa powder, sugar, salt, and baking powder in a mug and stir to blend

2. Add milk, vegetable oil and vanilla extra and mix together until smooth

3. Add pecans and chocolate chips

4. bake on high for 90 seconds

5. drizzle top with caramel topping

I have also added ice cream to the top in the past if we have it in the freezer. Or, you can add whipped cream as well. Pretty much anything works in this recipe.

Thanks,

Kristin

Easy Crockpot Chicken Enchilada Soup Recipe!

Hi Everyone!

I am a little embarrassed that it has been so long since I have updated with a new recipe. But, we moved over Christmas and we have been really busy unpacking and setting up the new house (Pippa and Jasper are loving the bigger yard and pond!).

For Christmas my parents got me a new crockpot (I have been wanting this All Clad one for over a year and it was finally on sale and slightly more affordable) so I have been using it as much as possible!

Last night I made a new Chicken Enchilada Soup recipe mostly because I caught some kind of bug while traveling in Seattle and Columbus for the past two weeks and wanted soup. I didn’t take many pictures because it is was literally the easiest thing ever and just required combining ingredients!

Ingredients:

• 2 cans of diced tomatoes
• 1 can of black beans
• 2 cans of sweet corn
• 1 cup of rice (I used Arborio)
• 1 onion (diced)
• 3 chicken breasts
• 1 Tablespoon of cumin
• 1 Tablespoon of Chili Powder
• 2 cups of chicken stock

Directions:

1. Combine diced tomatoes, black beans, corn and diced onion in crockpot
2. Place chicken breasts across top
3. Add 2 cups of chicken stock
4. Mix in Cumin and Chili Powder
5. Cook on low for 6 hours
6. Stir in 1 cup of rice
7. Cook on low for 1 hour
8. Serve

Let me know what you think!

-         Kristin

Seared Steaks & Sage Brown Butter Recipe

Hi Everyone!

Last night for dinner I found this recipe online for us to try. It turned out to be pretty tasty and we will most likely make it again! We were trying to mix it up before Thanksgiving tomorrow where we are going to be enjoying all of the traditional recipes. I had to make a few modifications to the recipe because Blue Apron likes to give you ingredients that are very obscure so the adjustments were determined based on what we could find at the grocery store. I really like my version and think it turned out really well.

Ingredients:

2 Steaks

1 green Apple

1 Head Cauliflower

1 Lemon

1 Red Onion

3 small red Beets

1 tsp dried Parsley

1 Bunch Sage

4 Tablespoons Butter

¼ Cup Pecan halves

Directions:

• Cut the cauliflower off of the stalk and then cut the head into small florets.
• Peel and medium dice the beets (wash your hands after so they don’t stain).
• Peel and small dice the onion.
• Pick the sage leaves off the stems and discard the stems and chop the leaves.
• Quarter the lemon.
• Core and medium dice the apple and toss with the juice of 1 lemon wedge to prevent browning in a small bowl.
• In a large pan, heat 1 tablespoon of butter on medium-high until hot.
• Add the cauliflower and beets and season with pepper then cook for 10 minutes.

• Add the apple and onion to the pan of vegetables and season with pepper and cook for 5 minutes.

• Add the pecans and cook for 1 minute to combine.

• Transfer to a large bowl and keep warm.
• Season the steaks with salt and pepper on both sides.

• In the pan, heat 1 tablespoon of butter on medium-high until hot and add the seasoned steaks.
•  Cook steaks for 5 minutes per side for medium.

• Transfer to a plate, leaving any browned bits (or fond) in the pan.
• Addd the butter to the pan of reserved fond and heat on medium until melted for 15 to 30 seconds, or until the butter foams.
• Once the foam subsides, continue cooking for 2 minutes and add the sage.
• Cook for 1 minute and turn off the heat.
• Stir in the juice of the remaining lemon wedges and season with pepper.
• Divide the finished hash between two places and add the steak. Top with the sage butter and parsley.

Enjoy!

Kristin

Breakfast Quiche Recipe!

Hi Everyone,

This morning I was at a loss when it came to ideas for breakfast. But, ultimately I decided to make a quiche since we have a lot of vegetables in the fridge that needed to be used. This one was really tasty and you can easily substitute the ham for sausauge or bacon. I will definitely be repeating this one when we have company in town for the holidays!

Ingredients:
1 refrigerated pie crust (i used Pillsbury)
4 eggs
1 cup of milk
1/2 onion (chopped)
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
1 cup spinach leaves
3 tomatoes
1 avocado
4 slices of ham (chopped)

Directions:

• Preheat oven to 375 degrees
• Spray nonstick vegetable spray in pone 9-inch pie pan and spread pie crust 

• In a small bowl mix the 4 eggs and 1 cup of milk together and pour into pie pan
• Add cheddar and mozzarella cheese to egg and milk mixture in pie pan

• Chop onion, spinach leaves, tomatoes, avocados and ham

• Add all vegetables to the pie with the milk and egg mixture

• Cook the quiche for 50 minutes

This was very easy and is a great way to help utilize any extra ingredients in the fridge! Let me know what you think.

Kristin

Holiday Cornbread Stuffing Recipe!

Hi Everyone,

Tonight Andrew and I are going over for an Early Thanksgiving dinner with friends and we are signed up to bring stuffing and a dessert! I found this new recipe on the Food Network (courtesy of the Neely Family) and decided to try it out. It is so delicious! I am a huge fan of stuffing and I really like this recipe. It is definitely going to be used again :-).

Ingredients:

1 package of bacon

1 large onion

4 ribs celery

1 tablespoon fresh thyme

1 tablespoon fresh sage

2 cups pecans

32 ounces dried corn bread stuffing mix

4 cups chicken broth

1 stick butter

Directions:

• Preheat oven to 350 degrees F.
• Chop the bacon, onion fresh thyme, fresh sage and pecans.

• Cook bacon and onions in a heavy skillet on high until bacon is crisp and onion is fragrant (about 10 minutes). *I cover with a paper towel so it doesn’t make the house smell quite as badly
• Turn heat down and add celery for 6 minutes.
• Add the thyme and sage and stir for 1 minute.

• Stir in pecans for 3 minutes.

• In a large bowl, add chicken broth, the cornbread mix and bacon and vegetables.
• Add to a 13 by 9 by 2-inch casserole dish.
• Add butter slices to the top of the casserole and cover with foil.

• Bake for 30 minutes
• Remove foil and cook 15 more minutes.

Let me know what you think! I think this is going to be a Thanksgiving favorite for us!

Kristin

Brussel Sprouts, Mashed Sweet Potatoes and Pan-Seared Cod

Hi Everyone,

Over the weekend I took a girls trip to Asheville, NC with my closest friends from high school and we were at a Tapas restaurant that had the most delicious brussel sprouts! I couldn't get the exact recipe but I tried to make something similar for dinner last night and have shared the entire dish below!

Ingredients:

Brussel Sprouts
brussel sprouts
1/4 cup chopped pecans
2 tablespoons olive oil
salt/pepper to taste

Mashed Sweet Potatoes:
2 sweet potatoes
1/2 cup butter
3 tablespoons brown sugar

Pan-Seared Cod:
2 Cod fillets
1/4 cup butter
salt/pepper to taste
paprika
garlic salt
onion powder
fennel seeds
coriander

Directions:

• Pre-heat oven to 400 degrees and put large pot of water on stove top to boil
• Prep brussel sprouts by rinsing, cutting off root end and discarding exterior yellow leaves (so all leaves look fresh)

• Chop pecans into small pieces
• Add pecans and brussel sprouts to baking dish and drizzle with olive oil and add salt and pepper to taste
• Bake for 35 minutes or until roasted (I put my rack on the middle shelf)

• Peel and large dice the sweet potatoes and add to pot of boiling water for 25 minutes

• Drain the pot of water and leave sweet potatoes inside. Add 1/2 cup of butter and 3 tablespoons of brown sugar and mash/stir together
• Set mashed sweet potatoes aside in a warm place
• Heat saucepan to high and add 1/4 cup of butter and allow butter to melt completely
• Place two cod fillets on plate and add a dash of each of the following to season each fillet on both sides: salt/pepper, paprika, garlic salt, onion powder, fennel seeds,coriander 

• Cook fillets on high for 4 minutes per side and remove from heat
• Divide brussel sprouts, mashed sweet potatoes and two cod fillets between two plates and serve.

Let me know if you try this recipe and what you think!

Thanks,

Kristin

New Dinner Recipe: BBQ Salmon & Mashed Sweet Potatoes

Hi Everyone!

I made this dinner the other night for me and Andrew and it may be my new favorite. I feel like I say that a lot but this was very tasty and unique. It was definitely a great fall recipe with the sweet potatoes. Also, the salmon spice rub had just the right amount of sweetness. This one also gets bonus points because there were very few ingredients and it was extremely quick to prepare. Overall, this was a winner.

Ingredients:

2 Salmon Fillets

2 Sweet Potatoes

1 Granny Smith Apple

1 Bunch Parsley

2 Tablespoons Butter

2 T Pecans

2 Teaspoons Red Wine Vinegar

1 Tablespoon Spice Blend (Paprika, Fennel Seed, Coriander, Garlic Powder & Light Brown Sugar)

Directions:

• Heat a medium pot of salted water to boiling on high.
• Peel and dice the sweet potatoes.
• Roughly chop the pecans.
•  Pick the parsley leaves off the stems and discard the stems.
• Dice the apple and place in a bowl and toss with the vinegar to prevent browning.

• Add the sweet potatoes to the pot of boiling water and cook 14 to 16 minutes.
• Drain thoroughly and return to the pot add the butter.
• Using a fork, mash the mixture until you reach your desired consistency and season with salt and pepper.
• While the sweet potatoes cook, in a large pan heat 1 tablespoon of butter on medium-high until hot.
• Add the apple and cook and stir for 3 minutes.

• Turn off the heat and add the pecans and parsley and season with salt and pepper to taste.
• Transfer to a bowl and set aside in a warm place.

• Place the spice blend on a large plate and coat each side of the salmon fillets in the rub.

• In the pan heat 1 tablespoon of butter on medium-high until hot.
• Add the coated salmon fillets and cook 4 minutes per side and remove from heat.

• Divide the cooked salmon fillets and mashed sweet potatoes between 2 plates.
• Top with the apple sauté.

Let me know what you think!

Kristin