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 Authentic Vietnamese Chicken Pho

4B3115C4-1A78-4D12-869F-38548C5A38D6I got the recipe for this Authentic Vietnamese Chicken Pho from my friend and next door neighbor, Trang. We were over their house for Pho one day and it was the best, most Authentic Vietnamese Pho I have ever eaten so I knew I had to get her recipe! I was very nervous about trying this recipe because I’ve seen so many recipes and video’s on making Vietnamese Pho that I was totally overwhelmed and I put off making it for years lol! But, to my surprise this recipe was very simple and I am so exited to share it with everyone that has been waiting for me to post it! This recipe can be made with beef if you would prefer Beef Pho, you just need to have beef and beef bones to make Beef Pho and it takes more time to cook. We are definitely Pho lovers in my family and went out to eat Pho very frequently, so I was very happy when my hubby and 8 yr old son said that this Pho tastes better then any restaurant we’ve ever eaten it at. I made this Pho for lunch yesterday and my boys were already asking me to make it again next week, So I hope you all love it just as much as we did!

Easy Authentic Vietnamese Chicken Pho {Makes a big pot}:

Ingredeints:

For the Pho Soup:

  • 3 Large Onions (Peeled, cut in halves)
  • 1 5-6 inch long Ginger (Peeled, cut into quarter sized slices)
  • 1/2 Jar Cot Pho Bo brand Beef Flavored Pho Soup Base (Pictured below, Yes even for Chicken Pho I used Beef Soup Soup Base per my friend’s suggestion, it makes Pho more flavorful then the Chicken Soup Base)
  • Organic Cage Free Chicken (Mine was 6 LBS)
  • Water ( I did 32 Cups in a large 16 Quart pot)
  • Salt
  • Sugar
  • Rice Noodles (Make sure the package says “Pho” on it. There are wide flat rice noodles, or thin noodles. I got both and we loved both.

Pho Soup Base and Pho Rice Noodles can be purchased at International Stores, or Vietnamese Stores (for my local friends in Charlotte, I purchased these ingredients at Super G Mart)

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For the Toppings/Garnish:

  • 4 Limes
  • 1 Bunch of Cilantro
  • 2 Jalapeno Peppers
  • Bean Sprouts
  • Scallions
  • Thai Basil
  • Hoisin Sauce or Hot Sauce (Optional, I don’t use it)

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Directions:

  1. Peel the onions and cut them in halves. Peel the ginger and cut into quarter size slices. Put foil on a baking sheet, and spray the baking sheet with oil and put onion and ginger on it.B8031C4F-06AB-4C1A-892B-D08450D43A19
  2. Put the Onion/Ginger into the over on 350 Degrees and bake for 25-30 minutes until the onion is yellow/golden in color. This baking process is important for the onion to get a sweet taste.4B943D73-80B1-403C-9E83-D2C00B4DFCC7
  3. Boil water in a pot. This will not be your Pho soup yet! Add the chicken into the pot (no giblets). Let in boil for 3-5 minutes. If using beef with beef bone instead of chicken, let it boil 5-7 minutes. This process cleans the meat of any impurities. Take the chicken out of the pot, discard the water in the pot and rinse/clean again with regular water.
  4. Boil a big pot of water, as much water as you need for your Pho Soup (I did 32 cups). Add the chicken into the pot. Then add Pho Seasoning. I used half a jar of seasoning for my Pho and 1 filter bag of spices. (The seasoning is a pasty texture and has 2 filter bags of spices included in the jar.) Add Salt to taste, I added 2 tsp. Add Sugar to taste, I added 4 tsp. Add the baked onion and ginger.09F8F1B3-FDC8-47EF-8B4F-02D7A6300962
  5. Let it cook on a light boil (Low-Med heat) for 45-60 minutes, depending on the size of your chicken. I had a 6 LB chicken and I cooked it for 40 minutes. If you are using beef, it will take 2.5 -3 hrs to cook.FFD05E10-A2CC-4222-8492-FE64A4058B5A
  6. In the last 15 minutes of cook time, soak your Pho noodles in a bowl of water for 10-15 minutes. Boil a separate pot of water for the rice noodles. When the water comes to a boil, throw in the rice noodles and cook until just tender. About 40-50 seconds for the thin noodles(green pack) and about 3-4 minutes for thick wide noodles (blue pack)! Then run under cold water in a strainer. Be careful not to overcook your rice noodles or they will be too soft and fall apart in your soup!EC051D16-2CCB-4D0E-BFC3-161752ACA9BA
  7. When the chicken is soft enough take it out and turn off the stove. I discard the spice filter packet at this time too. Some people discard the onion/ginger but I like to keep the onion/ginger in the pot for flavor but don’t serve it. My husband liked the onion and added some to his bowl. Cut the chicken up into small strips.11D8F579-F347-4910-BF09-BC4CB1C2346F
  8. To serve, put noodles and chicken into bowls. Pour the Pho broth over the noodles/chicken. Serve with a plate of toppings on the side. Limes cut into quarters, finely chopped scallions and cilantro, sliced jalapeno pepper, washed bean sprouts. EAAEEE8E-591E-491C-B46B-FC9C8A155DFB9F8906D3-8925-4FE1-954C-AD864F309520
  9. Everyone can make their own bowl according to their preferences. I like to squeeze 2 lime quarters into my bowl, add some scallions, cilantro, 1 slice jalapeno pepper, and a handful of bean sprouts! Pho can be refrigerated in the pot overnight, just let it come to room temperature before putting in fridge and store the rice noodles separate or they will make the soup broth starchy. You can microwave the rice noodles and add heated up broth to serve the next day. When we ate it the next day, we didn’t microwave the rice noodles, just heated up the broth in a small pot and added noodles at the end because we had just enough for a bowl each.8DFCF639-4D51-471F-A6B7-BCC691491C1E

 

Chinese Teriyaki Chicken Skewers

266C81C2-976A-41A9-BE10-ECF4E953430BThese Chinese Teriyaki Chicken Skewers are absolutely delicious! They taste like the Authentic Chinese restaurant/takeout kind. It’s important to get all the right ingredients for this recipe which I will have pictured below and that can be found at an Asian or International store. Also note that this recipe is best if you let the chicken marinate overnight or for at least 6 hours, however I tried both ways and it does make a huge difference and tastes much better and more flavorful if marinated overnight! We had these for dinner 2 days ago and my boys requested them again for dinner tonight. These taste great as an appetizer or as part of a whole Chinese style meal. I like to pair them with vegetable fried rice and some steamed veggies on the side.

Chinese Teriyaki Chicken Skewers {Serves 4} :

Ingredients:

  • 3 LB Chicken Thighs (Boneless/Skinless)
  • 1 TBS Soy Sauce
  • 1 TBS Sherry Wine
  • 1 TBS Oyster Sauce
  • 1 TBS Hoisin Sauce
  • 1 1/2 tsp Sesame Oil
  • 4 TBS Bull Head BBQ Sauce (the Vegetarian one, there are a few different types)
  • 3 TBS Pineapple Juice
  • 1/3 Cup Granulated Sugar
  • 3/4 tsp Curry Powder
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Chinese five spice powder
  • 1/4 tsp Ground White Pepper
  • Peanut Oil or any oil (for frying. Peanut oil is best for frying chicken.)

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839CE9CC-74BC-4CFF-84BA-4881A8CBC5FEDirections:

  1. Wash the Chicken thighs. Pat dry with paper towels. Cut into 2 to 3 inch pieces. Set aside in a big bowl.
  2. Mix all the marinade ingredients together in a separate big bowl.

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3. Pour the marinade mixture into the bowl of chicken. Mix the chicken well with the marinade mixture. Cover with plastic wrap and let it stand and marinate in the fridge for at least 6 hours, preferably overnight (for the chicken to be flavorful and very soft). The longer you let it marinate the better it will taste!

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4. Let the bamboo skewers soak in water for at least 30 minutes, so they don’t burn while cooking in the oven/pan.

5. Pat the bamboo skewers dry with paper towels. Using your hands, put the marinated chicken on the skewers.

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6. To cook preheat oven to 350 degrees. Line a baking rack with foil, spray it with non stick spray or use a brush to spread some oil on the foil.  Put the chicken skewers on the baking sheet and bake on 350 degrees for 20 minutes, then flip the skewers oven to the other side and bake an additional 20 minutes.

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7. Heat a pan with peanut oil (or any oil would work, but peanut oil works especially well for chicken) on medium high heat (7) and fry each chicken skewer for 1 minute on each side. Set aside on a plate lined with paper towels to drain any  excess oil. Serve hot! If you need to serve later, just keep them warm in the oven on warm setting or low heat setting.

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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!

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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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Cheesy, Creamy, Hashbrown Casserole

86942950-A2CA-4657-83B7-1C5C1DD8F40BThis hashbrown casserole is cheesy, creamy, and dreamy!!! One of my lattest obsessions. We make this casserole for brunch, for all major Holidays or when we have company over for breakfast/brunch. Perfect Saturday morning casserole or a quick week night dinner. It takes about 15 minutes to do all the prep work and then it bakes for 45 minutes. Fast, easy, and delicious… just how I like it!

Cheesy, Creamy, Hashbrown Casserole {Serves 4-8}

Ingredients:

  • 1.10 – 2 LB Bag Frozen Hash Browns/Shredded Potato (best if thawed in the fridge overnight)
  • 1 (8 oz) Sharp Cheddar Cheese (shredded)
  • 3/4 Pint Sour Cream
  • 1 Stick Unsalted Butter (melted)
  • 1 Small Onion (finely chopped)
  • 1 (10.5 oz)  Can Cream Of Chicken Soup
  • Oil or Butter Spray
  • 1 tsp Salt
  • Pepper (abt 1/4 tsp)

061CD3FD-A3C2-4908-8506-4D0E1EE67BC2Directions:

1) Do the prep work first. Shred the cheese into a big bowl. Then add the  hash browns to the bowl. Finely dice the onion and add it to the bowl. Add the sour cream and cream of chicken soup to the bowl. Melt the stick of butter and add it to the bowl. Add the salt/pepper. Mix thoroughly with a big spoon.

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2) Spray a baking dish with oil or butter spray.  I use an 11X15 glass baking dish. Using a spoon, gently transfer the hashbrown mixture into the baking dish and smooth it out evenly using a spoon.

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3) Cover with foil and bake at 350 Degrees for 45 minutes or until golden brown on top. If it is not golden brown after 45 minutes, take off the foil and bake on 400 for a few minutes until you get a perfectly golden (not burned) top!

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4) Using a spatula cut into squares and scoop into plates. Best served piping hot! To reheat, bake in the oven for 10 to 15 minutes on 350 Degrees.

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