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.