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I'm a recent graduate from Columbia University, and from UC Berkeley before that (go Bears!). I spent my first two years of college aggressively eating Kraft mac and cheese and cup of noodles. So after that, I've come to appreciate fantastic recipes. And collect them like normal people collect stamps or spoons (okay I don't know if that's normal people behavior). Anyway, I wanted a place to store them and share them with people. So that's what this is. Hope you enjoy them!

Disclaimer: None of these are my own recipes, unless specified. This blog is intended to be a place to aggregate all the recipes that I like from various food blogs, and put them in an easy to browse location.

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Drop Biscuits and Sausage Gravy
Ingredients
Biscuits
3 cups All-purpose Flour
2 Tablespoons Baking Powder
1/2 teaspoon Salt
1-1/2 stick (3/4 Cup) Cold Butter, Cut Into Pieces
1-1/4 cup Butermilk
Sausage Gravy
1 pound Breakfast Sausage, Hot Or Mild
1/3 cup All-purpose Flour
4 cups Whole Milk
1/2 teaspoon Seasoned Salt
2 teaspoons Black Pepper, More To Taste
Instructions


BISCUITS
Preheat oven to 400 degrees.
Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.
Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. (Optional: Brush with melted butter when biscuits first come out of the oven.)
SAUSAGE GRAVY
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings.
Spoon sausage gravy over warm biscuits and serve immediately!

Source: The Pioneer Woman
When I was a kid, I didn’t like a lot of breakfast foods, but biscuits and gravy were always a hit. I’ve come to terms with a lot of breakfast-y things (eggs, bacon, pancakes), but biscuits and gravy are still a step above. And today I just found myself daydreaming about creamy, smokey gravy, and knew that this needed to be made ASAP. My mouth is watering just thinking about it. Probably not a great sign seeing as it’s only 11am and I’ll be stuck at my desk for hours. But at least I have something to look forward to tonight.

Drop Biscuits and Sausage Gravy

Ingredients

Biscuits

  • 3 cups All-purpose Flour
  • 2 Tablespoons Baking Powder
  • 1/2 teaspoon Salt
  • 1-1/2 stick (3/4 Cup) Cold Butter, Cut Into Pieces
  • 1-1/4 cup Butermilk

Sausage Gravy

  • 1 pound Breakfast Sausage, Hot Or Mild
  • 1/3 cup All-purpose Flour
  • 4 cups Whole Milk
  • 1/2 teaspoon Seasoned Salt
  • 2 teaspoons Black Pepper, More To Taste

Instructions

BISCUITS

Preheat oven to 400 degrees.

Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.

Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. (Optional: Brush with melted butter when biscuits first come out of the oven.)

SAUSAGE GRAVY

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings.

Spoon sausage gravy over warm biscuits and serve immediately!

Source: The Pioneer Woman

When I was a kid, I didn’t like a lot of breakfast foods, but biscuits and gravy were always a hit. I’ve come to terms with a lot of breakfast-y things (eggs, bacon, pancakes), but biscuits and gravy are still a step above. And today I just found myself daydreaming about creamy, smokey gravy, and knew that this needed to be made ASAP. My mouth is watering just thinking about it. Probably not a great sign seeing as it’s only 11am and I’ll be stuck at my desk for hours. But at least I have something to look forward to tonight.

5 days ago
0 notes
Bacon Wrapped Cheese & Mushroom Stuffed Chicken Breasts

Can’t post the photo/recipe here, but this looks INCREDIBLE and you should try it. I’m going to as well. And will update you after I eat delicious bacon/chicken/cheesy goodness (because in my version of this, I plan on basically nixing mushrooms and just stuffing it with Parmesan cheese. Yum.)

2 weeks ago
0 notes
Stonefire Grill Recipes

This is a pretty neat article with a lot of Stonefire recipes to copy from the owners themselves. Now, unless you’re from Southern California, you’ve probably never had Stonefire. Well, it’s wonderful. And pretty much defined my high school.

I’ve highlighted the Walnut Pesto recipe down here, because it is my absolute favorite. (Ignore everything I said in literally my last post about pine nuts only, because whatever Stonefire does WORKS). But click through and try them all!

Walnut Pesto

Ingredients

  • 1 cup fresh basil leaves
  • 3/4 cup walnuts
  • 2 cups chopped fresh spinach
  • 3/4 cup grated Parmesan cheese
  • 4 cloves garlic, chopped
  • 1/2 teaspoon kosher salt
  • Dash black pepper
  • 1/2 to 3/4 cup olive oil
  • 1/2 cup heavy whipping cream
  • 6 cups cooked pasta (rigatoni OR penne)
  • Grated Parmesan cheese and chopped fresh basil for garnish

Instructions

To make Walnut Pesto, in a food processor, blend together basil, walnuts, spinach, 3/4 cup Parmesan, garlic, salt, pepper and 2 tablespoons olive oil until pureed. Add remaining olive oil in a slow stream while continuing to blend until thickened and smooth. In a large saucepan, heat together Walnut Pesto and cream until blended and hot, stirring often. Add cooked pasta, mixing well. Turn into serving bowl. Just before serving, sprinkle top with grated Parmesan cheese and chopped basil. Makes 8 or more servings.

Well, Stonefire pesto was pretty much god’s food growing up. And they break all of my “rules” - spinach in the pesto, walnuts instead of pine nuts, etc. But it still works. The key is to heat the pesto with the whipping cream. Because there’s nothing like a thick creamy pesto.

2 weeks ago
0 notes
Healthy Baked Pesto Rigatoni
Ingredients
For the pasta:
1 lb. whole wheat rigatoni
2-3 cups chopped heirloom tomatoes
½ cup water
½ cup shredded cheese of choice (I used Asiago)
pesto (recipe follows)
For the pesto:
2 cups spinach
1 cup kale
1 cup basil
¾ cup almonds or pine nuts
½ cup olive oil
¼ cup Parmesan or Asiago cheese
½ teaspoon salt
3 large cloves garlic
juice of 1 lemon (optional)
Instructions
Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes - I just cut the little ones in half. Add the past to the water and cook according to package directions.
While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9x13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.
Source: Pinch of Yum
Pesto. There’s nothing better in the world. I’m always looking for new things to do with pesto, and these pictures are to die for. This seems like a great summer alternative to a baked ziti, and I really can’t wait to try it.
Disclaimer - I will not vouch for this pesto recipe. I have my own and it does not use kale or spinach. All basil all the time. I will post it imminently. Anyway, try it if you want to be healthier (I’ll admit, it sounds like a great way to get some veggies in your meal). I’ll stick to basil and cheese.
EDIT: THIS IS GREAT. I mean, I think anything with pesto in it is great. But this was delicious. I made it with sun-dried tomatoes instead of fresh (because my regular tomatoes had gotten moldy). Which I think was an improvement. But do what you want with it. It’s so cheesy and pesto-y and wonderful.
WARNING THOUGH - don’t add the pesto directly to the hot pot. I did and then it clumps up. Either let the pot cool down or transfer the hot pasta to a cooler dish for stirring in pesto. This will make sure the pesto coats the pasta and stays creamy instead of clumpy.

Healthy Baked Pesto Rigatoni

Ingredients

For the pasta:

  • 1 lb. whole wheat rigatoni
  • 2-3 cups chopped heirloom tomatoes
  • ½ cup water
  • ½ cup shredded cheese of choice (I used Asiago)
  • pesto (recipe follows)

For the pesto:

  • 2 cups spinach
  • 1 cup kale
  • 1 cup basil
  • ¾ cup almonds or pine nuts
  • ½ cup olive oil
  • ¼ cup Parmesan or Asiago cheese
  • ½ teaspoon salt
  • 3 large cloves garlic
  • juice of 1 lemon (optional)

Instructions

  1. Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes - I just cut the little ones in half. Add the past to the water and cook according to package directions.
  2. While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
  3. Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9x13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.

Source: Pinch of Yum

Pesto. There’s nothing better in the world. I’m always looking for new things to do with pesto, and these pictures are to die for. This seems like a great summer alternative to a baked ziti, and I really can’t wait to try it.

Disclaimer - I will not vouch for this pesto recipe. I have my own and it does not use kale or spinach. All basil all the time. I will post it imminently. Anyway, try it if you want to be healthier (I’ll admit, it sounds like a great way to get some veggies in your meal). I’ll stick to basil and cheese.

EDIT: THIS IS GREAT. I mean, I think anything with pesto in it is great. But this was delicious. I made it with sun-dried tomatoes instead of fresh (because my regular tomatoes had gotten moldy). Which I think was an improvement. But do what you want with it. It’s so cheesy and pesto-y and wonderful.

WARNING THOUGH - don’t add the pesto directly to the hot pot. I did and then it clumps up. Either let the pot cool down or transfer the hot pasta to a cooler dish for stirring in pesto. This will make sure the pesto coats the pasta and stays creamy instead of clumpy.

1 month ago
1 note
Beer Braised BBQ Pork Butt
Ingredients:
Meat:
2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
1 5 -pound pork butt (shoulder of the animal)
Sauce:
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worchestershire sauce
1/3 cup dark brown sugar 
Instructions:

Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight. Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone. Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add all sauce ingredients. Bring to a simmer until reduced by half and thick, about 20 minutes. While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
Source: Food Network

How have I never posted this recipe? It’s one that I used to make in undergrad and it’s delicious. Basically, if you like pulled pork, you’ll like this. If you don’t like pulled pork, you still might like this. Although from experience I can tell you that if you make it more than about once a month, you WILL get tired of it.

Beer Braised BBQ Pork Butt

Ingredients:

Meat:

  • 2 tablespoons salt
  • About 40 grinds black pepper
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground mustard seed
  • 12 ounces good ale or dark beer, such as Bass
  • 4 cloves garlic, chopped
  • 1 5 -pound pork butt (shoulder of the animal)

Sauce:

  • 1/2 cup ketchup
  • 2 tablespoons whole grain Dijon mustard
  • 3 tablespoons Worchestershire sauce
  • 1/3 cup dark brown sugar
Instructions:
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.

Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.

Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add all sauce ingredients.

Bring to a simmer until reduced by half and thick, about 20 minutes.

While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

Source: Food Network
How have I never posted this recipe? It’s one that I used to make in undergrad and it’s delicious. Basically, if you like pulled pork, you’ll like this. If you don’t like pulled pork, you still might like this. Although from experience I can tell you that if you make it more than about once a month, you WILL get tired of it.
1 month ago
4 notes
Chicken Tortilla Soup
Ingredients
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  FOR THE GARNISHES:
  Sour Cream
Diced Avocado
  Diced Red Onion
  Salsa Or Pico De Gallo
  Grated Monterey Jack Cheese
  Cilantro
Instructions


Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—-add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Source: The Pioneer Woman
I adore chicken tortilla soup. It’s just something that I loved as a child and will always love unconditionally. That said, I’ve never made it myself. So, basically I can’t wait for fall so I can finally get back to soups and try this out! Or maybe just a cooler summer evening.

Chicken Tortilla Soup

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1-1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1 cup Diced Onion
  • 1/4 cup Diced Green Bell Pepper
  • 1/4 cup Red Bell Pepper
  • 3 cloves Garlic, Minced
  • 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 4 cups Hot Water
  • 2 cans (15 Oz. Can) Black Beans, Drained
  • 3 Tablespoons Cornmeal Or Masa
  • 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

FOR THE GARNISHES:

  • Sour Cream
  • Diced Avocado
  • Diced Red Onion
  • Salsa Or Pico De Gallo
  • Grated Monterey Jack Cheese
  • Cilantro

Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—-add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Source: The Pioneer Woman

I adore chicken tortilla soup. It’s just something that I loved as a child and will always love unconditionally. That said, I’ve never made it myself. So, basically I can’t wait for fall so I can finally get back to soups and try this out! Or maybe just a cooler summer evening.

2 weeks ago
0 notes
Cream Cheese Wontons
Ingredients
8 ounces, weight Cream Cheese
2 whole Green Onions, Light Green And Dark Green Parts, Chopped
1 Tablespoon Sriracha Or Other Hot Sauce (more To Taste)
1 whole Egg
1/2 cup Water
24 whole Wonton Wrappers
  Vegetable Oil, For Frying
  Dipping Sauce:
2 Tablespoons Low Sodium Soy Sauce
3 Tablespoons Honey
1 teaspoon Vinegar Or Rice Wine Vinegar
1/4 teaspoon Sesame Oil
1 Tablespoon Sriracha, Or Other Hot Sauce
Instructions

Note: While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel as you’re working on each wonton. They dry out quickly!
In the bowl of a mixer (or you can do it by hand,) mix together the cream cheese, green onions, and Sriracha/hot sauce until totally combined (scrape the mixer bowl if necessary.)
In a separate bowl, mix together the egg and water.
One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Use your finger to “paint’ the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the two ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.)
As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying.
Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don’t want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.
About 4 to 5 at a time, fry the wontons for about 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove it when you still think it could stand to slightly, brown a teeny bit more (because it will slightly brown in the seconds after you remove it from the pan!)
Drain the wontons on a paper towel and serve them with teriyaki sauce, hoisin sauce, etc.
If you’d like to make your own sauce, Mix together the sauce ingredients above. Taste and amounts as needed.
**It’s good to wait 5-10 minutes before serving the wontons, as the cream cheese filling can be quite hot.
Source: The Pioneer Woman
When I was a kid, there was this weird little chain fast-food Chinese place at the overly high-end mall near my house. It totally didn’t fit in there, but I loved going there after school and getting an order of cream cheese wontons. The first time I tried them I only did it because they came free with something else my mom had ordered me and I guess I was struck by a fit of trying not to be picky. Which didn’t happen often at age 8. But DAMN they were good. And they became a new favorite. I miss them, because even though I’m sure I could get cream cheese wontons at literally any little dumpling place in Chinatown, I feel like it won’t be the same as sitting outside in LA munching on these delicious, crispy, creamy balls of perfection.
Anyway that aside. Wontons and deep frying things have been a struggle for me for a while. And will probably continue to be a struggle for me. But I want to try this anyway. I’ll update with results.

Cream Cheese Wontons

Ingredients

  • 8 ounces, weight Cream Cheese
  • 2 whole Green Onions, Light Green And Dark Green Parts, Chopped
  • 1 Tablespoon Sriracha Or Other Hot Sauce (more To Taste)
  • 1 whole Egg
  • 1/2 cup Water
  • 24 whole Wonton Wrappers
  • Vegetable Oil, For Frying
  • Dipping Sauce:
  • 2 Tablespoons Low Sodium Soy Sauce
  • 3 Tablespoons Honey
  • 1 teaspoon Vinegar Or Rice Wine Vinegar
  • 1/4 teaspoon Sesame Oil
  • 1 Tablespoon Sriracha, Or Other Hot Sauce

Instructions

Note: While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel as you’re working on each wonton. They dry out quickly!

In the bowl of a mixer (or you can do it by hand,) mix together the cream cheese, green onions, and Sriracha/hot sauce until totally combined (scrape the mixer bowl if necessary.)

In a separate bowl, mix together the egg and water.

One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Use your finger to “paint’ the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the two ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.)

As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying.

Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don’t want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.

About 4 to 5 at a time, fry the wontons for about 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove it when you still think it could stand to slightly, brown a teeny bit more (because it will slightly brown in the seconds after you remove it from the pan!)

Drain the wontons on a paper towel and serve them with teriyaki sauce, hoisin sauce, etc.

If you’d like to make your own sauce, Mix together the sauce ingredients above. Taste and amounts as needed.

**It’s good to wait 5-10 minutes before serving the wontons, as the cream cheese filling can be quite hot.

Source: The Pioneer Woman

When I was a kid, there was this weird little chain fast-food Chinese place at the overly high-end mall near my house. It totally didn’t fit in there, but I loved going there after school and getting an order of cream cheese wontons. The first time I tried them I only did it because they came free with something else my mom had ordered me and I guess I was struck by a fit of trying not to be picky. Which didn’t happen often at age 8. But DAMN they were good. And they became a new favorite. I miss them, because even though I’m sure I could get cream cheese wontons at literally any little dumpling place in Chinatown, I feel like it won’t be the same as sitting outside in LA munching on these delicious, crispy, creamy balls of perfection.

Anyway that aside. Wontons and deep frying things have been a struggle for me for a while. And will probably continue to be a struggle for me. But I want to try this anyway. I’ll update with results.

2 weeks ago
9 notes

Homemade Pesto

Sorry there’s no photo. That’s what happens when I post my original recipes instead of linking to someone else’s pretty food photography. I’ll see if I can snap something halfway decent next time I whip up some pesto. Anyway. Pesto is easy. This is a pretty basic recipe, nothing too fancy. My tips: (1) Be generous with the cheese. Because it’s delicious. (2) Pine nuts. Nothing else will do. Although if you’re really trying to watch costs, you can do half and half with walnuts I suppose. (3) If you don’t have a food processor right now, go get one right away. I just bought this one….$28 on Amazon for a full-size. Can’t really beat that deal anywhere! And it’s been working great so far.

Anyway, without further ado, RECIPE!

Ingredients

  • 1 1/2 cups of basil
  • 2/3 cups of Parmesan cheese
  • 3 cloves of garlic
  • 1/4 cup of pine nuts
  • 1/2 cup - 1 cup of olive oil
  • (optional) 1 teaspoon salt

Instructions

  1. Wash and dry basil.
  2. Cut the Parmesan cheese into cubes and pulse in the food processor for about 1 minute
  3. Add garlic and pine nuts and pulse until chopped.
  4. Add basil and pulse until smooth.
  5. Turn the food processor to a low speed and slowly add olive oil until the sauce reaches the consistency that you desire. Depending on the type of pesto you prefer, this could be more or less olive oil. Add salt if necessary for taste.

So the measurements on this are pretty fuzzy. Don’t go overboard on salt or garlic, but other than that, you can pretty much do what you want to get the taste you want. I’ve always wanted to make a creamier pesto so once I perfect that I’ll add options for that to this recipe.

2 weeks ago
0 notes
Seared Scallops with Spring Onion and Terragon Cream

Kaysee’s Summer Dinner Party Menu

A friend of mine invited us to her apartment in May for a dinner party. We all said we should make it a thing. We failed. So, I’m determined to actually make a dinner party happen sometime this month. But, it’s summer and my summer recipes are a challenge. So I’ve been having trouble planning. Here’s my tentative menu - tell me what you think!

Appetizers:
Spinach Artichoke Dip (vegetarian)
Mozzarella Cheese Buns (vegetarian)

Main Dishes:
Pulled Pork
Mini Spinach Quiches (vegetarian)

Dessert:
Chocolate Cream Pie

1 month ago
0 notes