Ingredients (we actually doubled the following ingredients)
½ lb. ground pork
2 scallions, sliced (we used 3)
1 tsp. sriracha
1 tsp. salt
16 wonton wrappers**
4 cups vegetable oil
½ cup ponzu sauce (we didn’t measure how much we used)
Take a large mixing bowl out and mix together in it the ground pork, scallions, sriracha, and salt. Working with just one wrapper at a time, moisten the edges using water (we moistened the edges twice to ensure that the wrappers would stay sealed later on). Spoon one tablespoon* of the meat mixture onto the center of the wrapper. Fold the wrapper over diagonally and seal the edges (Mommy likes to give the wontons an extra pressing around the edges to make sure that the wontons stay sealed). Take a medium-sized saucepan out and pour in the vegetable oil. Set the heat to medium and once the oil’s shimmering (we tried to maintain the heat around 350 degrees), add in the wontons and cook until they’re golden, flipping halfway through the cook time (about 3 minutes total) (we flipped ours occasionally instead of just once so neither side could get too dark). Take the golden wontons and place them on a paper towel-lined plate. Serve the wontons with the ponzu sauce.
*We could only get 2 teaspoons of the meat mixture to fit inside the wrapper even after flattening the meat. We kept ripping the wrappers trying to fit a tablespoon in.
**Because of both doubling the recipe and only using 2 teaspoons of the meat mixture instead of a tablespoon, we had 40 final wontons even after going through a learning curve with a few wontons
There’s some good flavor in the wontons themselves but they tasted even better with the ponzu sauce. We were kind of disappointed that we didn’t taste the sriracha in the wontons so we’re thinking about increasing it the next time we make this.This was the first time we’d tried ponzu sauce and it’s freaking awesome ! We love the citrus-y flavor to it.
1 tsp. pepper (we used freshly ground black pepper)
1 cup red pepper jelly (we used a 10.5 oz. jar of Braswell’s red pepper jelly)
1 tsp. smoked paprika
Fresh jalapeño, chopped
Before preheating your oven, move a rack to the top third of your oven (we moved our rack up one from the middle). Preheat your oven to 450 degrees. Take a large rimmed baking sheet out and line it with aluminum foil. Place a wire rack on the lined baking sheet, spraying the rack with cooking spray afterwards.
Take the chicken wings and cut off the wingtips before separating the wingette from the drumette (until we take our own pictures, check out this website, thekitchn.com, if you need any help figuring out the anatomy of a chicken wing). Pat the wingettes and drumettes dry before placing them in a large mixing bowl. Along with those chicken wings, add the canola oil, salt, and pepper to the bowl, tossing to ensure all the chicken wings are coated in those ingredients. Place the chicken wings on the rack lined baking sheet and stick them in the oven to cook for 45 minutes or until the chicken skin is crispy.
In a separate mixing bowl, mix together the red pepper jelly and the smoked paprika, creating your glaze. Scoop out ¼ cup of the glaze and place it in a separate bowl. Take the chicken wings and toss them around in the remaining glaze before returning the chicken wings to the rack lined baking sheet (making sure that the wings are still in a single layer). Stick the wing pieces back in the oven for an additional 10 minutes or until the glaze looks shiny, the skin’s browned up in spots on the chicken and the chicken’s fully cooked.
Place the wings on a plate and dab with that ¼ cup of glaze*. Sprinkle the chopped jalapeño over the wings and serve immediately.
*We actually forgot to dab the ¼ cup of glaze onto the wings but we did dip the wings into the glaze while we ate.
Oh these were delicious ! You’ve got sweet, spicy, and smoky all in one bite !
We found this recipe in a Rachael Ray magazine.
We weren’t paid in any form to promote Braswell, thekitchn, or Rachael Ray.
¼ cup chicken broth (we used reduced-sodium chicken broth)
1 teaspoon Thai red curry paste
2 teaspoons brown sugar (we used light brown sugar)
2 teaspoons lime juice
1 tablespoon cornstarch
2 tablespoons cold water
Take a large mixing bowl out and add the following ingredients to it, making sure they’re thoroughly mixed together: ground chicken, green onions, garlic, toasted sesame oil, fish sauce, and mirin. Take the meat mixture and produce meatballs that are roughly 1 ½-inches in diameter.
Take a 4 ½-quart slow cooker out and leave it off to the side for now. Take a large skillet out and pour the canola oil into it, setting the heat for medium-high. Once the oil’s hot, add the meatballs to the skillet, searing the meatballs on all sides. Transfer the seared meatballs to the slow cooker, followed by the coconut milk, chicken both, curry paste and sugar*. Put the lid on the slow cooker and let it cook on HIGH for 3 ½ to 4 hours. After those 3 ½ to 4 hours have passed, stir in the lime juice.
Mix the cornstarch and water together in a small bowl until it looks smooth. Stir in additional water** if you need to so that the slurry (the cornstarch/water mixture) has a heavy cream consistency. Stir the slurry into the sauce in the slow cooker and let the dish cook without the lid on for an additional 10 to 15 minutes or however long it takes for the sauce to get a little thicker and evenly coat the meatballs.
*We actually mixed the coconut milk, chicken broth, curry paste and sugar together before pouring it into the slow cooker.
**When we mixed the original amount of cornstarch and water together, it actually seemed thinner than heavy cream so we mixed in an additional teaspoon of cornstarch and called it good there.
1 tablespoon olive oil (we used extra-virgin olive oil)
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick (3 inches)
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained (we used reduced-sodium cans of chickpeas)
3 tablespoons ketchup
1 teaspoon coarse salt (we used kosher salt)
¼ teaspoon pepper (we used freshly ground black pepper)
2 cups water
Chopped cilantro and lemon wedges (optional)
Pour the oil into a large skillet and set the heat to medium-high. Once the oil’s hot, add the onion in and cook, stirring now and then, for 6 minutes or until the onion looks like it’s dark brown around the edges. Now mix in the garlic, curry, cinnamon, and a pinch of ground cloves, stirring constantly until the ingredients become fragrant (should only take maybe 30 seconds to achieve). Add in the chickpeas, ketchup, salt, pepper, and water. Turn the heat up high enough for boiling to occur, turning it down low enough for just a simmer to occur afterwards and placing a lid on the skillet. Let the mixture cook for 20 minutes before taking the lid off and turning the heat back up to medium-high, cooking for another 5 minutes or until the sauce has reduced a little*. (The original recipe never says to, but make sure you take the cinnamon stick out before serving this.) Serve the curry, topping it with the cilantro and serving the lemon wedges on the side (if you’re using them that is).
Supposed to serve 4.
*When we took the lid off, we realized that the sauce had already been reduced so we didn’t even bother cooking it for those additional 5 minutes.
This is a tasty recipe whether or not you use the optional cilantro and lemon but it’ll taste even better if you sprinkle on the cilantro and squeeze the lemon juice over your portion as well.
1 package (14 ounces) extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 pound sweet potato, cut into 1-inch cubes
1 can (14 ounces) light coconut milk (we’ve used light and regular coconut milk before and both work equally well)
½ cup vegetable broth or reduced-sodium chicken broth (we used reduced-sodium chicken broth but the dish is good no matter which broth is used)
1 to 2 teaspoons red Thai curry paste (we used 2 teaspoons)
½ pound green beans, trimmed and cut into 1-inch pieces
1 tablespoon brown sugar (we used light brown sugar)
2 teaspoons lime juice
½ teaspoon salt (we used kosher salt)
1/3 cup chopped fresh cilantro (we just gave it a rough chop)
1 lime, quartered
Take half of the oil and pour it into a large, nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add the tofu to the skillet, flipping the tofu every 2 to 3 minutes until browned on both sides. This should take 6 to 8 minutes total but if it takes more or less time, that’s fine. Once the tofu is browned though, take it out of the skillet and put it on a plate for the time being.
Pour what’s left of the oil into the skillet and wait for the oil to get hot. Now toss the sweet potatoes in, stirring occasionally until the sweet potatoes get browned (which should take somewhere between 4 to 5 minutes). Pour the coconut milk, broth and however much curry paste you ended up choosing in, stirring to combine. Wait for a boil to occur, turning the heat down low enough for just a simmer to occur afterwards. Put a lid on the skillet and allow the dish to cook just long enough for the sweet potatoes to have just become tender, stirring now and then during the process (this should take around 4 minutes or so to achieve). Take the lid off and add the tofu, green beans, and brown sugar to the skillet, stirring to combine. Wait for a simmer to occur again before putting the lid back on the skillet, waiting for the green beans to have a tender-crisp texture, stirring now and then during this time (2 to 4 minutes but try a piece to make sure you like the texture). Once you’re sure that the sweet potatoes are fully cooked and the green beans are cooked to the tender-crisp consistency, stir in the lime juice and salt. Sprinkle cilantro over the dish (or just some on your own portion if you’re eating with people who don’t like cilantro) and serve with a lime wedge.
This is a delicious dish that won’t have you missing meat at all. Eating it just makes you feel nice and warm inside. The green beans provide a nice contrast against the softer textures of the tofu and sweet potatoes. The cilantro adds a nice freshness to the dish and if you squeeze the lime wedge over your portion, it’ll take the dish to a whole new level of flavor ! It adds a bright, citrus, acidic flavor that compliments the dish and only makes it even tastier !
We don’t remember where we got this recipe from unfortunately.
My dad’s a retired soldier so we mostly shop at the Commissary. While we were shopping today, the power went out at the Commissary ! We were told to go to the front of the store. We were told at that point that they didn’t know what the problem was and how long it would take to fix it. The emergency generator was going to last for only another 20 minutes, just long enough to check people out if they had cash or checks to pay for their groceries. Because of the power outage problem, this was all their system could process. We were like, “Well F**k !” . All we had on us was a debit card that could be used as a credit card as well. At that point we were ready to wait this problem out then a few minutes later then one of the cashiers said her register was accepting credit card transactions. We went to her because we decided that it was just best to leave with what groceries we had instead of waiting to get everything that we needed. When we tried to pay, the transaction wouldn’t go through for credit or debit. We thought we were screwed at that point. We’ve been shopping at that commissary for the last 20 years so we asked if we could possibly come back in the next day or two to pay for those groceries. We could tell the cashier felt uncomfortable with the situation. Luckily, one of the baggers knew us very well and gave us the cash that we needed for the groceries. Thank goodness for nice people ! Nobody knew what caused the power outage and how long it would take to fix the problem. Because of this incident, we don’t have the groceries needed to post a recipe today !
1 (6-ounce) can frozen orange juice concentrate, thawed
1 teaspoon orange zest
1 cup frozen nondairy whipped topping, thawed
1 (10-inch) prepared graham cracker crust
Garnish: whipped topping, orange zest (optional)
In a large mixing bowl, beat together the following ingredients with an electric mixer set to medium speed until the mixture is smooth: condensed milk, cream cheese, orange juice, and orange zest. Fold in the whipped topping now (we used our mixer set to low speed to mix it together and it only took a few seconds). Spoon the filling into the crust, smoothing the top afterwards with an offset spatula (we just used the back of the spoon to smooth the top).
Cover the pie and stick it in the fridge for a minimum of 3 hours to let it firm up and garnish the pie with the whipped topping and orange zest if you want
This was a tasty pie ! It was creamy and the orange flavor comes through real nicely. It is rich though so small portions are recommended.
This recipe came from Taste of the South.
We weren’t paid in any form to promote Taste of the South.
1 package fudge brownie mix (13-inch x 9-inch pan size)
12 peanut butter cups, chopped
½ cup salted peanuts, chopped
2 cups (12 ounces) semisweet chocolate chips
1 ¼ cups creamy peanut butter
1 Tablespoon butter
1/8 teaspoon salt
1 1/2 cups crisp rice cereal
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Take a 13-inch x 9-inch baking pan out and grease the inside of it for now. Prepare the brownie batter according to the directions on the package. Pour the batter out into the baking pan, spreading it out evenly. Stick the pan in the oven for 20-25 minutes or until a toothpick that’s inserted near the center comes out with moist crumbs.
Sprinkle the chopped peanut butter cups and peanuts over the brownie and stick the pan back in the oven for 4-6 minutes longer or until the chocolate has melted. Cool the baking pan on a wire rack.
While the baking pan is cooling, take a large saucepan out. Add the chocolate chips, peanut butter, salt, and butter to it, setting the heat to low. Stir the mixture together until the chocolate chips have melted and the entire mixture looks smooth. Take the saucepan off the heat and mix in the cereal and vanilla. Take the saucepan mixture and carefully spread it evenly over the brownies. Once the mixture has cooled enough (bottom of the pan doesn’t feel hot), cover the baking pan and stick it in the fridge for a minimum of 2 hours before cutting them up into individual pieces.
Yield: 3 dozen
This is a perfect sweet snack, it’s salty and sweet, chewy and crunchy. You just have so many wonderfully contrasting things working together !