January 10, 2018

Baked Crab Rangoons

I've always loved wontons filled with anything at Chinese restaurants and for New Year's Eve I wanted to have something fancy. While I LOVE fried wontons, I don't love frying anything at home so I opted for a baked version. These Baked Crab Rangoons turned out great and we gobbled them right up!
You could use real crab meat, but it's pretty pricey and I think imitation crabmeat is just fine. I got some from the butcher at my local grocery store and paid under $5. These rangoons come together so quickly and if you have leftovers, be sure to freeze them for later!

Baked Crab Rangoon
Adapted from Inquiring Chef
8 oz. cream cheese, softened slightly
1/2 cup mayonnaise
1/2 lb. crab or imitation crabmeat, shredded
4 green onions, thinly sliced
30-40 wonton wrappers
small bowl of water, for moistening fingers
sweet chili sauce, for dipping

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Beat together cream cheese and mayonnaise until fluffy and evenly combined. Gently stir in crabmeat and onions.
3. Place a heaping teaspoonful of cream cheese/crab mixture into the center of each wonton wrapper. Dampen one finger slightly with water and moisten all four edges of each wonton wrapper. Pull the four points of the wonton wrapper together in the center. Squeeze edges gently together to enclose the filling. Place filled wontons about 1 inch apart on the baking sheet.
4. Bake until edges of wrappers are crispy and filling is heated through, about 15 minutes or until golden. Serve immediately with sweet chili sauce.

To Freeze
1. Prepare crab rangoons as instructed above, but DO NOT bake them. Lay in a single layer on a baking sheet and freeze for 1-2 hours or until individually frozen. Then transfer to a freezer bag. Keep up to 6 months in the freezer
2. When ready, preheat oven to 425 degrees F and bake for 15-20 minutes, until golden.

January 8, 2018

Pressure Cooker (or Stovetop) Beef Taco Chili

Guys...this Beef Taco Chili is perfect for this time of year! You can either make this with a pressure cooker or on the stovetop and it is bursting with yummy flavor.
The main reason I love using my pressure cooker is because it's not only a "set it and forget it" appliance, but it takes a fraction of the time of a slow cooker with similar results. This chili turned out perfectly and we'll definitely be making it in the future.
Since this recipe makes a lot of servings, even after eating leftovers, I decided to freeze it and I've listed instructions on how to do that below. I can't wait to reheat this when I need a meal in a pinch!

Pressure Cooker (or Stovetop) Beef Taco Chili
Makes 8 servings
1 lb. ground beef
1 cup onion, diced
1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1 and 1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. paprika
3 tablespoons ranch seasoning mix, dry
2 tsp. minced garlic
2 (15.5 oz.) cans chili beans (kidney beans in chili sauce), undrained
2 (14.5 oz.) cans diced tomatoes, undrained
1 (4 oz.) can diced green chiles, undrained
Toppings: sour cream, shredded cheddar cheese, cilantro, lime, crushed tortilla chips 

Pressure Cooker Instructions
1. Turn the pressure cooker to the sauté setting. Add in the ground beef and onion. Brown in the pressure cooker and then turn off. Add in the chili powder, garlic powder, onion powder, dried oregano, cumin, salt, pepper, paprika, ranch seasoning mix, minced garlic, undrained chili beans, undrained tomatoes, and undrained green chiles.
2. Stir ingredients until well combined and then secure the lid to the lock setting. Cook on high pressure for 10 minutes and then let the pressure release naturally for 5 minutes. Quick release any remaining pressure until you can open the lid. Stir once again until ingredients are evenly distributed.
3. When finished, top individual bowls of chili with a sour cream, cheddar cheese, lime, cilantro Add a handful of tortilla chips if desired.

Stovetop Instructions
1. Cook the ground beef and onion in a skillet over medium heat until browned. Drain off any grease. Add in all of the other ingredients.
2. Stir and allow to simmer over low heat for 30 minutes.

How to Freeze Soup
1. Cool soup so it’s no longer piping hot.
2. Scoop or pour into dated gallon or quart-sized zip-top plastic freezer bags. Let out any excess air and seal.
3. Lay bags flat in a single layer in the freezer on a baking sheet; when frozen, stack bags to save space.
4. To reheat, thaw overnight in fridge. Reheat in a pot over low-heat; stirring occasionally.

January 4, 2018

Roasted Thai Veggie Bowls

These Roasted Thai Veggie Bowls are everything I dreamed they would be and more! I switched the original recipe up a bit so they'd be easier to make year round and I loved the result. You really could use any veggies you want, but I loved the combination I used.
The cilantro marinade is what makes all the difference and I couldn't believe how much flavor it created in the dish. You do make a light sauce for the rice noodles, but all the flavor is packed into the roasted veggies.
If you need a lighter dish to start the new year that is PACKED with veggies and flavor, this is the dish for you!

Roasted Thai Veggie Bowls
Cilantro Marinade
1 1/2 cups packed cilantro leaves
2 Tbsp. garlic, minced
2 Tbsp. soy sauce
1 Tbsp. water
1 tsp. pepper
1 Tbsp. sweet chili sauce
1/3 cup olive oil
1-2 lbs. vegetables, cut into bite-sized pieces (I used 8 oz. mushrooms, yellow squash and a red pepper)

1. Place the cilantro, garlic, soy sauce, water, pepper, sweet chili sauce in the bowl of a food processor or blender and pulse to form a paste. With the processor running, pour the oil through the lid spout in a slow stream. Use a spatula to scrape the marinade out of the processor and pour it over the vegetables. Toss well, cover, and refrigerate for at least 15 minutes.
2. Preheat oven to 425 degrees F and spread vegetables on a baking sheet into an even layer. Bake for 20 minutes.

Rice Noodles
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. sesame oil
2 Tbsp. brown sugar
8 oz. rice noodles

1. Whisk together the soy sauce, vinegar, sesame oil and brown sugar in a small bowl. Set aside.
2. While vegetables are roasting, cook the noodles according to package directions. Reserve 2 tablespoons of the boiling water before draining the noodles.
3. Return the noodles to the pot and set the heat to medium. Pour the prepared sauce mixture into the pot along with the reserved water. Toss well and cook, stirring occasionally, until the sauce clings to the noodles. Transfer to individual bowls and top with roasted vegetables. 

December 29, 2017

My Favorite Recipes of 2017

I had so many good recipes to choose from this year, but these are some that I would recommend to anyone and everyone! Lots of amazing dinner ideas in this post. :)

Roasted Tomato and Garlic Pasta with Basil and Feta - This PASTA!!! It's easily one of my favorite creations this year. So many fresh and amazing ingredients make this dish light and full of flavor! I hope you try it!


Zesty Lime Chicken Nachos - While I'm already a huge fan of nachos, the lime chicken in these takes it over the top! I also love using homemade tortilla chips so they're not as greasy. So much flavor you guys!


Korean Burger with Sweet Chili Lime Mayo - This is easily the best burger I've ever made! All of the flavors compliment each other so well and it's simply incredible. You have to try it!


Quick and Easy Pizza Dough - This dough has been life changing for me. I have used the same old recipe for years and this one is so much better! It's light, fluffy and comes together in no time at all. If you're a pizza lover like me, you need this dough!


Chocolatey Churro Chex Mix - I love coming up with new Chex mix concoctions and this was one for the books! The addition of cinnamon chips in the mix pairs perfectly with the chocolate. It's so addicting!


Fresh Peach and Tomato Salsa - This salsa you guys...it's one of the best I've ever had! In my opinion it should only be made in the summer when peaches and tomatoes are in their prime because it makes ALL the difference. So save this recipe for later!


Greek Pasta Salad - This recipe is easily the most made at our house because we're obsessed with it! It's so light and flavorful and I honestly could never get sick of it. It's also perfect for get togethers!


Sesame Chicken Noodle Stir-Fry - I love, love, love this recipe! I make it all the time because it's quick, easy and so flavorful! You can switch out or add any veggies you like to cater to taste and I guarantee you'll love it.


Creamy Coconut Hawaiian Haystacks - While I always liked the original Hawaiian Haystack recipe, I didn't love the ingredients. This is a lighter and more tropical tasting Hawaiian Haystack. It's so good and your family will love it!


Honey Lime Chicken Enchiladas - These are easily the best enchiladas I have ever made! The chicken is what makes them incredible and I'm sure you'd be hard-pressed to find anyone that doesn't think they're delicious.

Thanks for stopping by and for more of my favorites, check out these posts!

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December 27, 2017

Top Ten Most Popular Recipes of 2017

This has been such a fun year for me with my blog! I set a goal at the beginning of the year to post a certain amount of recipes each month and I did that and more. Go me! I honestly feel like I progressed more with my blog this year than ever before, which means there are A LOT of good recipes on here. I wanted to show my top ten most popular recipes first and tomorrow I'll share my top ten. I'm seeing a pretty common theme on this post...lots and lots of cookies! Enjoy.

10. Sprinkle Sugar Cookies - These cookies were so fun to make! Not only are they tasty, but they're pretty adorable, too. How can you not love those sprinkles??


9. Cookie Butter No-Bake Cookies (Nut-Free) - Since my son is allergic to nuts, I came up with this recipe after realizing how easy it would be to substitute peanut butter with cookie butter. It turned out so well and we love them!


8. Italian Parmesan Chex Mix - Ever since I discovered how easy it was to make savory Chex mix at home, I knew I had to try this recipe. It ended up being one of our  favorites. There's so much wonderful flavor in each bite!


7. Cinnamon Roll Cookies - These cookies had been a dream of mine for a long time and I was so happy with how they turned out! What's not to love about cinnamon and white chocolate chips stuffed inside of a snickerdoodle??


6. Slow Cooker Marinara Sauce - I've made this recipe several times this year and I love having a supply of it in my freezer. It has so much flavor and it's SOO easy to prepare. You just need to make some to see for yourself!


5. How To Weekly Meal Plan - This post was a very long time coming and I'm so glad I finally published it. Meal planning is something I'm very passionate about and I hope I'm able to convey how simple it can be. It really will change your life!


4. Lemon-Orange Butter Cookies with Orange Glaze - This was a recipe I developed with a candied fruit company and they turned out so yummy! I mean just look at that glaze. I can see why they became popular!


3. Grasshopper Poke Cake - I barely posted this recipe last month and it's already one of my most viewed recipes, but I can see why! It's so delicious and perfect for any mint chocolate lovers out there.


2. Cookie Butter Chocolate Chip Cookies - These beauties are so soft and delicious! The cookie butter adds so much to the cookie dough and makes them amazing. You have to try them!

And the most popular recipe of 2017 is...


1. Foolproof No-Knead Artisan Bread - This comes as no surprise! It is one of my favorite things to make and it turns out perfectly EVERY SINGLE TIME. You'll be sure to wow anyone with this beauty!

Check out more of my most popular recipes here:

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