These are a few of my favorite things...
1.
This is super fast and easy! The whole thing comes together in the time it takes to cook the pasta. I love how the sausage makes its own sauce for the pasta and how the orecchiette holds the little bits of meat and vegetables like tiny bowls.
Serves 6
INGREDIENTS
1 lb. orecchiette pasta or medium shell pasta
8 oz. ground mild or sweet Italian sausage
1 red bell pepper, diced
12 oz. package steam in bag corn kernels
Sour cream* and cilantro for serving
DIRECTIONS
Cook pasta according to package instructions. Meanwhile, brown sausage in large skillet over medium heat, breaking up meat with a potato masher or wooden spoon about 5 minutes or until cooked through. Add red pepper and cook about 3 minutes until softened. Microwave corn according to package instructions and stir into skillet. Add drained pasta and stir to combine. Serve with sour cream and cilantro.
2.
This recipe is a bit labor intensive, but you can make it ahead by freezing any uncooked pot stickers on a baking sheet and then cooking them from frozen. Be careful not to overfill the won tons or they will fall apart! And make sure to use a non-stick skillet - these are called "pot stickers" for a reason! Also, don't skip the dipping sauce! It totally makes this recipe!
INGREDIENTS
Pot Stickers:
1 lb. ground pork
4 T. chives, chopped
2 T. low sodium soy sauce
2 T. sherry
1 t. ground ginger
2 t. corn starch
2 t. sesame oil
12 oz. package won ton wrappers
Canola oil for frying
Dipping Sauce:
1/4 cup low sodium soy sauce
3 T. rice vinegar
2 t. sugar
3/4 t. ground ginger
1/4 t. sesame oil
DIRECTIONS
Bring a large pot of water to a boil. Combine pork, chives, soy sauce, sherry, ginger, corn starch and sesame oil in a boil. Spoon 1 heaping teaspoon of pork mixture in the center of a won ton wrapper. Lightly wet 2 edges of the wrapper and fold it over, pressing to seal. Repeat with remaining pork and won ton wrappers. Boil filled won tons, 6 at a time, for 4 minutes. Transfer to a plate using a slotted spoon. Repeat with remaining filled wontons, adding more water to the pot as needed. Heat 1 T.
canola oil in a large non-stick skillet over medium high heat. Cook won tons, 6 at a time, for about 90 seconds per side until browned. Remove with a spatula and drain on paper towels. Repeat with remaining won tons, adding more oil as needed. In a small bowl, combine dipping sauce ingredients and serve with pot stickers.
canola oil in a large non-stick skillet over medium high heat. Cook won tons, 6 at a time, for about 90 seconds per side until browned. Remove with a spatula and drain on paper towels. Repeat with remaining won tons, adding more oil as needed. In a small bowl, combine dipping sauce ingredients and serve with pot stickers.
3.
I always end up with leftover won ton wrappers, but I'm never sad about it because I can make these....
Serves 4
INGREDIENTS
Cooking spray
10 won ton wrappers
2 t. canola oil
Powdered sugar
DIRECTIONS
Preheat oven to 375 degrees. Spray a baking sheet with cooking spray. Make a neat stack of won ton wrappers and cut on the diagonal to make 20 triangles. In a bowl, toss triangles with canola oil until evenly coated. Arrange triangles in a single layer on prepared baking sheet. Bake 5 minutes or until golden and crisp. Sprinkle with powdered sugar.
4.
I made these muffins for the first time a week ago and I have made 4 more batches since then! I literally can't keep them in the house! I now have the recipe memorized and the cooking equipment has taken up permanent residence in my drying rack until I run out of canned pumpkin! :)
Makes 11 (Yeah, I know. Go ahead and make 12 if it bothers you that much! 😋)
INGREDIENTS
Cooking spray
3/4 cup sugar
1/4 cup unsweetened applesauce
2 large eggs
3/4 cup canned pumpkin
1/4 cup water
3/4 cup all purpose flour
3/4 cup whole wheat flour
3/4 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. cloves
1/4 t. nutmeg
1/4 t. salt
1/2 cup mini chocolate chips
DIRECTIONS
Preheat oven to 400 degrees. Coat a muffin tin with cooking spray. In a large bowl, whisk together sugar, applesauce, and eggs. Whisk in pumpkin and water. Add all remaining ingredients except for chocolate chips and gently whisk together until just combined. Use a rubber spatula to stir in chocolate chips. Use a large cookie scoop to portion batter into prepared muffin tin. Bake 20 minutes or until a toothpick comes out clean.
No comments:
Post a Comment