Super flavorful, better-than-take-out Shrimp Fried Rice. So quick and easy – it will make you want to throw away your take-out menus! Continue reading
I have taken two of my all-time favorite dishes and combined them to make the most EPIC soup of all time! Jalapeño Popper Loaded Potato Soup. If you love Jalapeño Poppers and Loaded Potato Soup as much as I do, I think this soup is really going to knock your socks off! Continue reading
Crispy Buffalo Chicken Wontons with Cool Blue Cheese Dipping Sauce. YES, PLEASE!
There is nothing better than spicy Buffalo chicken wings paired with tangy blue cheese! I guess I have a bit of a love/hate relationship with Buffalo wings. I love the way they taste, but I can’t stand getting the sauce all over my hands and face. It drives me crazy! These crunchy little pockets have all that delicious flavor with a lot less mess.
Buffalo Chicken Wontons with Blue Cheese Dip
Blue Cheese Dip:
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 1/4 cup mayo
- 1 tsp. Worcestershire sauce
- freshly ground black pepper
Combine all in ingredients in food processor. Process for a few seconds, until blended but still chunky. Cover and let chill. ( Dip is best if refrigerated for a few hours before serving).
Buffalo Chicken Wontons:
- 1 Tbsp. butter
- 12 oz. boneless, skinless, chicken thighs
- 2 green onions, sliced
- 1/4 cup buffalo wing sauce, such as Frank’s Red Hot
- 1/2 cup shredded Mozzarella cheese
- 1 pkg. square wonton wrappers
- 1 egg, lightly beaten with a splash of water
- vegetable oil for frying
Heat a skillet over medium heat. Add butter to the pan. Coarsely chop chicken. Season lightly with salt and pepper. Saute chicken until completely cooked. Let cool. In a food processor, pulse cooked chicken, green onions, and buffalo sauce, until finely chopped. Remove from food processor and stir in mozzarella cheese. In a small bowl, whisk the egg with a splash of water. On a clean counter, lay out a few wrappers. Brush edges of wrappers with egg wash. Scoop one rounded Tbsp. of filling onto each wrapper. Fold in half pressing out any air. Crimp shut. Heat a large skillet over medium heat. Add oil to coat the bottom of the pan. When the oil is hot, pan-fry wontons until golden brown on each side. Drain on a paper towel-lined tray. Serve hot with Blue Cheese dip and a side of carrot and celery sticks.
A tangle of rice noodles and crunchy veggies tossed with a spicy peanut dressing. This is a light, refreshing salad that would go well with grilled chicken, shrimp, or pork skewers.
I really enjoy Thai food — it is very fresh and vibrant, often spicy, perfectly balanced flavors and textures. It is the kind of food that just makes you feel good.
Research has shown that spicy foods can make you happy. When you eat capsaicin ( this is what makes chili peppers spicy), your brain thinks that you are in pain which causes your body to release “feel good” endorphins. Hmmmm… Interesting.
Spicy Thai Noodle Salad with Peanut Dressing
Recipe source: A Vintage Kitchen
- 1/2 lb. rice stick noodles
- 1 large carrot, shredded
- 4 oz. snow peas, sliced thin
- 4 oz. cucumber, sliced thin
- 3 green onions, sliced thin
- 1 cup thinly shredded cabbage, red or green
- 4 oz. dry roasted peanuts, chopped
- 6 Tbsp. all natural peanut butter
- 2 Tbsp. brown sugar
- juice and zest of one lime
- 1 1/2 Tbsp. Thai red curry paste
- 2 tsp. sesame oil
- 2 Tbsp. Sriracha, or to taste
- 1/4 cup vegetable oil
- 1 Tbsp. fish sauce
- 1 Tbsp soy sauce
- 1 Tbsp. rice vinegar
- small handful fresh cilantro
about 1/4 cup water or stock, for thinning if needed
- 1/2 lb. rice stick noodles
Pulse all dressing ingredients in blender or food processor until blended. Add 1/4 cup water to thin dressing if needed.
Prepare noodles according to package directions. Rinse and drain under cold water to stop cooking. With a pair of clean scissors, cut up noodles into shorter strands. In a large bowl add noodles, veg, and peanuts. Toss with peanut dressing. Taste and adjust seasoning as desired. Garnish with peanuts, sliced green onion, and cilantro.