Chinese Crab Rangoons

AE9DA459-EC22-4AD5-8B87-2D62E91655D9Another popular Chinese food item that I have been craving during Quarantine 2020 is Crab Rangoons. We decided to make them at home and I’m so glad we did! These are super easy to make and taste even better then any Chinese restaurant/take out places we’ve tried them at. I made these for dinner one night last week and my 8 year old made them again, the next day for lunch with just a little help from me. That should tell you how easy and delicious these are. These make a great appetizer for homemade Chinese night or any party.

Chinese Crab Rangoons {Yields about 40} :

Ingredients:

  • Nasoya Brand Won Ton Wraps (Found in the refrigerator by veggies/tofu at most grocery stores)
  • Oil (For frying)
  • 3 TBS Water
  • Chili Sauce (Optionally as a side dip)

For The Filling:

  • 1 (8 oz) Package Cream Cheese (Softened)
  • 1 (8 oz) Imitation Crab Meat Sticks (Chopped small)
  • 3-4 Scallions (Green part only, Chopped small)
  • 1 tsp Worcestershire Sauce
  • 1 tsp Soy Sauce
  • 2 tsp SugarEE2838F7-1F00-4A6F-8D25-24990ACD8C7A

Directions:

  1. Mix all the ingredients for the filling in a big bowl. 6637E7CB-9B29-4706-88BA-BF0FF5800F2F
  2. Set up a Rangoon making station. I lay out a piece of foil, a small container with water and cooking brush, the won ton wraps, and the bowl with filling. Lay out the wonton wrap and put a teaspoon of filling in the middle.02AB9FC5-EFB9-4026-AF65-1D2F805AB9A1
  3. Wet the edges of the won ton wrapper with water using a cooking brush.A76DBE7A-1DB4-457B-AC4A-0A9C3686E5F6
  4. Fold the wet edges across won ton wrapper to form a triangle shape and press to seal tightly so the filling doesn’t come out during the frying process.9ACE09BD-7062-4266-BD05-E8A7B599D788
  5. Once all Crab Rangoons are filled and sealed, fill a pot with 1-2 inches of cooking oil and heat on low-medium heat.5B923F19-5A99-4248-AEBA-37EFC9944439
  6. Throw in a few Rangoons at a time and fry them until golden, about 2 minutes per side (flip them from one side to the other as you fry). 1025FC6A-740E-4E13-ADA1-6B590221B440
  7. Transfer fried Rangoons to a plate lined with paper towels to drain excess oil.7A9CC1E9-76FD-45DF-8189-5A4ECF4C8AB7
  8. Serve hot, Optionally with a side of Chili sauce. These reheat easily the next day for a few minutes in the oven on 350.AE9DA459-EC22-4AD5-8B87-2D62E91655D9

Tom Yum Soup With Shrimp

381719F1-D313-4B75-92B7-C300DAFBCD79I came up with this Shrimp Tom Yum Soup recipe last night, during quarantine 2020. One of our favorite Thai restaurants has been closed and I have been dreaming of Tom Yum soup so I decided to try making my own. To my surprise, it turned out perfect from the very first attempt and tastes exactly like it does at the restaurant. Michael found this Tom Yum paste at an Asian Grocery store (I’ve also seen it at International stores) and it makes this recipe so simple because you have all the great flavor of Tom Yum soup without having to buy a bunch of ingredients that are hard to find. I am so excited to share this super easy and fast recipe with you all!

Tom Yum Soup With Shrimp {Yields a big pot, 12-16 servings} :

Ingredients:

  • 2 LB RAW Shrimp
  • 16 Cups Filtered Water
  • 8 tsp Vegetable Flavor Better Than Bullion Paste
  • 1/4-1/2 Jar Tom Yum Paste ( I used 1/2 Jar for a SPICY soup, use 1/4 to 1/3 if you prefer not as spicy tasting soup)
  • 1 (12oz) Can Organic Evaporated Milk
  • 2 (15oz) Cans Whole, Peeled Straw Mushrooms OR 1 pack Raw Oyster Mushrooms OR 1 pack Raw White Mushrooms (Straw Mushrooms taste best for this soup, I bought them at the International store)
  • 1 Lime (to juice)
  • Cilantro (Optional, to garnish)

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Directions:

  1. In a large pot, bring 16 Cups filtered water to a boil. Once it boils, add 8 tsp of the Vegetable flavor Better Than Bullion paste. Then add the Tom Yum paste. I added 1/2 the jar for a really spicy soup! If you prefer not as spicy or want to make it for kids to eat, do 1/4 to 1/3 the paste, to your taste. 2F853FBD-C499-4AB4-BB89-EB6F01E9CB1B
  2. Add the can of evaporated milk and lower the heat to a light boil (low-medium)93E04B13-134E-4587-BEAB-120AEAC08185
  3. Add the 2 cans of straw mushrooms (drained and patted dry with a paper towel) or your raw mushrooms. Then add the 2 LB Raw Shrimp. Cook 10-15 minutes until the mushrooms and shrimp completely cook through.D9B3DF94-8DF8-48CB-B08E-182FE8045F20
  4. Squeeze juice of 1 lime into the pot and mix thoroughly. Ladle into bowls and serve hot, with chopped cilantro garnished on top, optionally. That’s it Friends! Super easy, super fast, super simple ingredients! This soup also tastes great the next day, just heat up the amount you need in a small pot. 381719F1-D313-4B75-92B7-C300DAFBCD79

Easy Cheesy Chicken Quesadillas

4E59D2D5-04A8-46D9-AA38-D1E2D01C8CD2These super easy and fast Cheesy Chicken quesadillas have been a life saver for me during this 2020 Coronavirus pandemic where we are quarantined in the house and a fast, easy, budget friendly recipe was definitely needed for when I need to feed my family and I’m on a time crunch. These literally take 10 to 15 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!

Easy Cheesy Chicken Quesadillas {1-2 Quesadillas Per Serving}:

Ingredients (per 1 quesadilla):

  • 1-2 TBS Canned Premium Chunk Chicken Breast
  • 2-3 TBS Cheddar Jack Cheese OR Mexican Blend Cheese
  • 1 Raw Tortilla (I buy these at Costco) OR 1 cooked Tortilla
  • Salsa (Optional on the side to dip)
  • Sour Cream (Option on the side to dip)

324E7640-01D4-4C4D-BD35-BCE3A90A8A23Directions:

  1. Put raw tortilla in a pan and set it on Low heat setting. Cook 1 side of the tortilla until it is just cooked through on that side but not yet golden. Flip it over to the other side to fill (step 2).6460F2A2-53B5-4EC0-B715-E3C6A41BB9BB
  2. Add about 1-2 TBS Canned chicken breast, spreading it evenly with a fork. 2539B87C-CA6A-4DAB-A663-9A1E7797197B
  3. Then add about 2-3 TBS shredded Cheddar Jack or Mexican blend cheese, spreading it evenly with a fork. C8564CC9-DF08-40DB-BCDE-98770D121A00
  4. Fold the tortilla closed using a spatula. Cook for a few minutes and then flip to the other side and cook for an additional few minutes until the tortilla is slightly golden on both sides.15AF3CA3-7279-4F66-ADC2-302F12CC7228
  5. These taste best served immediately when the cheese is warm and melty inside, with a side of Salsa and Sour Cream Optionally*. BA26E8A5-BBBE-4823-AC27-BD1E33099915

Thai Coconut Curry Shrimp Soup

F8B60084-6845-4FAB-9CE0-723E54ED7364This Thai coconut shrimp soup has quickly become a new favorite soup for our family! You will be surprised at how super fast it is to make on a busy week night, hot summer day and the taste is the quality of a Thai restaurant. You can play around with this recipe and add chicken instead of shrimp or no meat at all. You can have it with the rice or even with rice noodles (both ways are delicious!). Enjoy!

Thai Coconut Shrimp Soup {Serves 3-4}: 

Ingredients:

  • 1 LB Medium Shrimp (Peeled and deveined)
  • 1 Red Bell Pepper (Diced)
  • 1 Small Onion (Finely diced)
  • 1/2 TBS Freshly Grated Ginger
  • 2 Garlic Cloves (Minced)
  • 2 TBS Red Curry Paste
  • 32 oz. Vegetable Stock (4 Cups)
  • 13.5 oz. Coconut Milk (Unsweetened)
  • 1 Cup Uncooked Jasmine Rice
  • 2 TBS Butter
  • Juice of 1 Lime
  • 3-4 TBS Cilantro Leaves (Finely chopped)
  • Salt/Pepper

CC4E8063-224E-4B8A-AEBD-27A2A8BD0E74Directions:

  1. In a small saucepan, cook rice according to package instructions and set aside when done cooking. Meanwhile continue with next steps. A0413CD9-5BFA-4489-AEE4-FB0282E72A8C
  2. In a large pan on Med-high heat melt butter and add the shrimp. Sprinkle with salt and pepper and cook until pink and cooked through. Set aside.
  3. In a Medium pot on Med-high heat, add a drizzle of olive oil. Add in the onion, red bell pepper and cook until tender (about 5 mins). Add garlic and ginger and cook another minute until fragrant. 0BB1257D-076C-47ED-A369-310E351B08CD
  4. Whisk in the curry paste until combined, then whisk in coconut milk and vegetable stock until well combined. Bring to a boil.
  5. Reduce heat to simmer and cook on low for 10-15 minutes until slightly thickened, then add the lime juice. Mix well. 6DECCDB1-F119-43B9-904B-D35E66CF4642
  6. To serve, put rice (or rice noodles) in a bowl, add shrimp, soup broth, and sprinkle with cilantro leaves (optional). 4DACE583-1BE1-4C37-AAB4-F125A334DA42

 

 

 

Mexican “Pollo Con Crema” Chicken

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F“Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican so of course I had to recreate it at home and I am so glad I did! It tastes so much better home made and is fast and easy to make so perfect for a busy weeknight. I pair it with Spanish rice (recipe below) and highly recommend you make both recipes together!

Mexican “Pollo Con Crema” Chicken {Serves 4-6} :

Ingredients:

  • 2-3 Boneless/Skinless Chicken Breasts (cut into thin strips)
  • 2 TBS Olive Oil
  • 1 Large Sweet Onion (cut into thin strips)
  • 1 Pack Mushrooms (sliced thick)
  • 2 Green Bell Peppers (sliced into thin strips)
  • 1 (16 oz.) Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 Tablespoons “Better then bullion” Chicken base
  • Salt/Pepper to taste
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper (for a spicy kick, to your preference)
  • Montreal Chicken Seasoning

 

Directions:

1) Do the prep work first. Wash and cut all the veggies and Chicken breast. Heat olive oil in a large pan on Med-High heat. Add the chicken breast and season it with salt/pepper and Montreal chicken seasoning.

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2) Cook until chicken cooks all the way through and gets golden.  Then add in the onion, mushrooms, bell pepper, and cook until the onion is soft and translucent and all veggies are soft and cooked through well.

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3) Add in the heavy cream and chicken base. Bring to a boil and simmer for 5 minutes.

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4) Stir in the sour cream, sprinkle in the paprika and cayenne pepper and turn burner off and mix well. The cream should be a creamy but slightly thick consistency. Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!

74E894BD-7349-47C2-B1F0-220DD1162B05

Spanish Rice (Restaurant Style)

83B36211-669B-4AF4-8047-60B0ABE1877DLately we have been really into Mexican restaurants. I always order the same dish “Pollo Con Crema” which is chicken in a white sour cream sauce and it comes with Spanish rice and a side of beans and tortillas, Yum!!! I wanted to experiment and try cooking a new cuisine at home so we decided on Mexican. I made this Spanish rice and the chicken in sour cream sauce dishes for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! The good news is I have mastered these 2 new, family favorite Mexican dishes. This Spanish/Mexican rice is surprisingly easy and pairs well with any Mexican dish or even taco’s but I highly suggest making it with my “Pollo Con Crema” recipe that I will be posting next. Enjoy!

Spanish/Mexican Rice (Restaurant Style) {Serves 8-10}: 

Ingredients: 

  • 2 Cups Long Grain Rice (I used Jasmine Rice)
  • 1/4 Cup Oil (I used Olive Oil)
  • 4 Cups Chicken broth (I used “Chicken Better Then Boillon” with 4 cups water)
  • 12 oz Salsa (I used Mild)
  • 1 teaspoon Salt
  • 2 Garlic cloves (minced)
  • Pepper to taste (a dash)
  • Cumin (a dash)

6C367411-BF52-4E2B-B1DD-AA4FC2D440EADirections:

1) Make 4 cups of chicken bouillon and set it aside. In a large skillet, heat oil on Medium heat.

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2) Add rice to the skillet and cook it starts to crisp to a golden brown color. About 3-5 minutes, stirring continually.

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3) Add the chicken broth, salsa, salt/pepper, garlic cloves, cumin into the rice and mix gently to combine.

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4) Stir and cover the pan. Simmer on low heat for 30-40 minutes until rice is cooked through and there is no liquid left. I opened and gently mixed rice with a spatula twice while it was cooking.

058AEE83-CB9B-4059-8525-D9DF5F32C241

Crock Pot Creamy Italian Chicken

5EAE7DED-288A-4A6C-A89F-72EE8E5796D6This Crock Pot Creamy Italian Chicken is a new week night favorite dinner recipe in our house. Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I poured all over my rice. I could probably just eat it as is by the spoonful! I seriously couldn’t get enough lol. I got the recipe from my friend Jocqueline back in November and finally had a chance to make it, yes it’s been a while but this recipe has been on my mind since I first tried it and fell in love with it! It’s so fast and easy to prepare but so delicious! The pictures don’t do it any justice, it’s one of those dishes you absolutely must try and it will definitely go on your busy week night dinner rotation. I hope you love it as much as we do!

Crock Pot Creamy Italian Chicken {Serves 4}

Ingredients:

  • 4 Chicken Breasts ( 2.5 LB) Organic
  • 1 (8 oz) block Cream Cheese (softened)
  • 2 Cans Cream of Chicken Soup
  • 1 (0.7 oz) Packet Dry Italian Salad Dressing
  • Montreal Chicken Seasoning
  • Cooked Jasmine Rice or Pasta (whatever you want to serve it over)

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Directions:

1) Wash the chicken breasts and pat dry. Put them in crock pot and sprinkle montreal chicken seasoning all over the top of chicken breasts.

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2) In a bowl, mash up the softened cream cheese with a fork. Add in the cream of chicken soup and dry Italian seasoning salad dressing. Mix well with a fork. *Don’t worry if the cream cheese is a bit clumpy, it will soften and get smoother while cooking.

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3) Pour the cream cheese mixture into the crockpot over the chicken breasts.

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4) Cook on low for 4 hours, or on low for 1 hour and high for 2 hours (that’s what I did as I was pressed on time).

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5) Cook rice or pasta 20 mins before chicken is done. Serve hot over rice or pasta. We love it over Jasmine rice! Look at this creamy, dreamy, satisfying sauce:

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Shrimp In A Garlic, Lemon, White Wine Sauce

dfb76aab-2442-4ce1-9ed1-5a0129e98200This recipe was inspired by an instagram friend and I created it today to satisfy my shrimp craving for dinner. I wanted something fast, easy, and delicious to pour over some white rice for a busy week night dinner and this recipe was it.  It was also a big hit with my shrimp loving hubby, he was raving about it and even went back for seconds. Definitely a new family favorite shrimp recipe!

Shrimp In A Garlic, Lemon, White Wine Sauce {Serves 4}

Ingredients:

  • 2 LB Raw Shrimp
  • 2 TBS Olive Oil
  • 1/2 Cup White Wine
  • 1/2 TB Mrs.Dash (or any salt free seasoning blend)
  • 1/2 – 3/4 tsp Paprika (I did 3/4 tsp for a bit of a spicy kick)
  • 1 tsp Onion Salt
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 2 Garlic Cloves
  • 1 TBS Dry Parsley Flakes (or fresh parsley)
  • Rice (if you are pairing it with rice)

fa413193-0336-4128-b2b7-3636c6db90acDirections:

1) Peel and take the tails of the shrimp. Rinse them thoroughly and pat dry with a paper towel. Have the spices and all ingredients ready. Start cooking the rice.

2) Heat 2 TBS oil in a large skillet. Add the shrimp and sprinkle with spices. Mix often so the shrimp cooks through evenly.

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3) When the shrimp cooks through, add the white wine. Turn the burner down to low and let it simmer until the rice is done cooking, about 5 to 10 minutes.

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4) Lastly, add the minced garlic cloves and dried parsley flakes. Mix and turn off, keeping covered, until ready to serve.

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Garlic, Lemon, Herb Baked Salon

6E1B01DE-0795-4B7B-B9AE-CBA72D9873A2This garlic, lemon, herb baked salmon is absolutely delicious!!! It has become my favorite week night dinner because it takes just a few minutes to prep and bakes in only 10 minutes! That’s right, only 10 minutes! However it is so juicy and flavorful, it tastes just like a gourmet restaurant dish. I usually pair it with mashed potatoes or rice and salad for a complete meal. I got the idea for this recipe from my friend Candice, who I met through Open Hearts And Homes hosting company and she is currently in the process of adopting a beautiful boy from Ukraine! She brought this yummy salmon to an OHHC hosting Christimas party this past year and I couldn’t get enough of it! I knew I had to find out who brought that salmon and get the recipe so of course I did and it has been on my “to cook” list for the past few months. Note, adding lemon juice was my idea but it makes the salmon even more juicy, flavorful, and delicious but it is optional. I finally got around to trying this recipe last week and mine turned out incredible too! I am still shocked at how super easy and fast this recipe is! It has seriously got to be the easiest dinner ever and healthy too? Score! My new favorite way to bake salmon. Enjoy!!!

Garlic, Lemon, Herb Baked Salmon {Serves 4-5 as a meal}

Ingredients:

  • 1 Salmon Fillet (Mine was 2.60 LB I bought it at Costco, antibiotic free)
  • Olive Oil (About 3 TBS)
  • Salt & Peper (to taste)
  • Garlic, and Herb spice (Salt free)
  • 1 Lemon

Note: I cut my salmon fillet in half because I only needed 2 servings, and made the other half of salmon the next day for dinner. Some pictures you will see are from the 2nd day that I made this salmon for dinner. I split the ingredients in half also (half a lemon etc).

Directions:

1) Wash the salmon fillet and tap it dry with paper towels. Line a baking sheet with foil and brush the foil with about 1.5 TBS olive oil.  Lay the washed/patted dry salmon fillet on the oil brushed foil. Brush another 1.5 to 2 TBS olive oil all over the salmon fillet and brush around to evenly distribute the oil.

2) Preheat the over to the BROIL setting. Squeeze the lemon juice onto the salmon fillet. Sprinkle salt & pepper on it. Then generously sprinkle the garlic & herb spice all over the salmon fillet. Using the brush rub all the oil, lemon juice, and spices together on the salmon fillet.

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3) When the oven preheats to broil, stick the salmon fillet in the over and let it bake on broil for 10 minutes. Then turn the oven off and let the salmon bake another 2 to 4 minutes.

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When baked and ready it should look golden on the outside like this:

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4) Take it out of the oven when ready to serve, cut as desired and dig in! I like to pair it with mashed potatoes or rice and a salad.

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Tomato, Cheese, Black Olive Appetizer Salad/Spread

93670225-FD1C-4A14-8DCD-8C2291CF7917This tomato, cheese, and black olive salad is so delicious! It can be eaten as a traditional European side salad or a spread on some baked baguette bread. I have been making this side dish for several years. I got the recipe from my hubby back when we were dating in 2009. He tried it somewhere, called me and gave me the recipe and said that I must try it. I fell in love with it at first bite, and now several years later it still continues to be a favorite side dish of mine and my hubby’s. The recipe is super easy, just putting everything together so not really a recipe but an idea. Can be made a day in advance or right before you eat, however I like to make it at least a few hours in advance to give the flavors time to blend. Enjoy! 🙂

Tomato, Cheese, Black Olive Appetizer (Salad/Spread/Side)  {Serves 2-4} :

Ingredients:

  • 1 (8 oz) Block Mozzarella Cheese (Shredded)
  • 1 (small) Pack Baby Tomatoes
  • 1 (6 oz/170g) Can Large Pitted Black Olives
  • 6 TBS Mayonnaise (I prefer to use Hellman’s or Trader Joe’s real mayo)
  • 1-2 Garlic Cloves (Squeezed. Depending on your love of garlic)

DAE2D549-C2D3-4FF1-8F0A-669D6E5065E9Directions:

1) Wash tomatoes and add them to a big bowl. Drain out the water from the can of olives and add the olives to the tomatoes.

2) Shred the Mozzarella cheese. Add it to the bowl of tomatoes and black olives.

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3) Add 6 TBS Real Mayonnaise to the bowl. Squeeze 1-2 garlic cloves into the bowl. Mix everything together with a spoon, gently not to crush the tomatoes or olives. Cover and set aside until ready to serve.

4) Transfer to a pretty bowl if eating as a side dish/salad or spread over fresh baked baguette Slices on a plate. Yum!!! 93670225-FD1C-4A14-8DCD-8C2291CF7917