Cream Cheese Wontons

Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone’s favorite restaurant style Cream Cheese Wonton.

Serve these fantastic starters before any meal. Make it a complete Chinese night with some of these favorites. Baked Sweet and Sour Chicken, Skinny Slow Cooker Kung Pao Chicken, or Firecracker chicken.

Cream Cheese Wontons

The hardest part of these is yummy mouth popping appetizers is  going to be shaping them. Super simple, few ingredients, yet amazingly delicious. A new favorite for the whole family to love. You’ll get asked to make these over and over. And because you make them at home, you can eat as many as you want,for half the price. Making it a perfect addition for any party.

These hot crispy outsides, and warm oozy tasty insides, are a perfect marriage of American and Chinese cuisine. Cream Cheese Wontons, which are also sometimes called Ragoons, are a staple in most American Chinese establishments and now they can be in your own home as well.

Wonton Ingredients:

• Cream Cheese: You can use low fat cream cheese, soften in the microwave on high for about 20 sec.
• Green Onion: Finely chop the onions to avoid large chunks
• Garlic Powder: Adds a nice subtle savoriness
• Salt: Helps to cut the sweetness of the cream cheese
• Wonton Wrappers: Look for these in your grocery store often near the produce in the refrigerator section or an Asian specialty store.
• Oil: Peanut oil is the best oil for frying.

How to Make Cream Cheese Wontons:

1. Beat: In a small bowl bet the cream cheese, finely chopped onion, garlic powder and salt till nice and creamy.
2. Fill: With a wonton wrapper on a non slick surface wet the edges all the way around. Add a teaspoon of the filling.
3. Fold: Pinch tightly  each corner bring them together to create a star.
4. Fry: Add enough oil so it’s about 1/2 an inch deep to a medium sized pan. Heat on medium high, add the wontons and cook on each side for 2-3 min or until golden brown.

Tips and Variations:

• Wonton Wrappers: Wrappers can dry out quickly so cover the ones you are not using with a damp paper towel, or plastic to keep them moist while you work. Work in small batches if that helps.
• Folding: There is no wrong way to fold a wonton. Search ideas on the internet or create your own fold. The key is to make sure they are sealed so the creamy goodness doesn’t leak during frying.
• Sealing: If you struggle to keep them sealed try using a well beaten egg mixed with a Tablespoon of water.
• Just Damp: Over wetting the wrappers will cause them to be soggy and not seal at all. A little bit goes a long way.
• Placing: Put made wontons on parchment paper while finishing the others to prevent them from sticking to other surfaces.
• Fillings: You can get creative with the insides. Try adding sriracha or hot sauce to spice it up a bit. Leave out the onions and garlic and in drained crushed pineapple and or coconut for a sweeter side. Add bacon and chives or strawberries and powdered sugar. The possibilities are as endless as your imagination.
• Sauce: These can be served with your favorite sweet and sour sauce, Thai sweet chili sauce, or any of your other favorite sauces.
• Bake: These can be baked instead of fried, it won’t be exactly the same but still very tasty. Bake at 325 for 8-10 minutes until golden brown.

Storing Cream Cheese Wontons:

• Refrigerator: Cooked wontons can be refrigerated in single layers separated by paper towel in a sealed container for up to 2 days. Reheat on a baking tray in the oven at 325 for 5-8 minutes.
• Freeze: Uncooked Wontons can be made ahead of time and frozen till needed.
  • Make Cream Cheese Wontons according to directions.
  • Place in single layer on a baking tray lined with parchment paper and freeze for 1 hour.
  • Place frozen wontons in a gallon freezer bag.
  • Fry straight from the freezer just add a few more minutes to frying time.
• Freeze: Cooked Wontons: Freeze the same way you would uncooked wontons and warm up the same as well. Perfect for a quick appetizer on the fly.

More Amazing Asian Appetizers:

• Asian Turkey Lettuce Wraps
• Amazing Chicken Potstickers
• Egg Rolls- Super Crispy
• Easy Teriyaki Meatballs
• Copycat Bang Bang Shrimp

Print

Cream Cheese Wontons

Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone's favorite restaurant style Cream Cheese Wonton.

Course Appetizer, Side Dish

Cuisine Asian American, Chinese

Keyword cream cheese wontons, wontons

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 People

Calories 196kcal

Author Alyssa Rivers

Ingredients

• 8 ounce cream cheese softened
• 2 Tablespoons green onion finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• wonton wrappers
• oil for frying

Instructions

• In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
• Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
• In a medium sized saucepan add 1/2 inch of oil along the sides. Heat to medium high heat. Add the wontons to the hot oil and fry until golden brown and crispy 2-3 minutes. Remove with a slotted spoon and set on a paper towel lined plate. Serve with sweet and sour sauce if desired.

Nutrition

Calories: 196kcal | Carbohydrates: 3g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 328mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

 

from The Recipe Critic https://ift.tt/322ukRG
https://ift.tt/331oxLK

Chicken Stew

Chicken Stew is a hearty, filling and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery and chicken cooked until fall apart tender.

Stews are a fall favorite! Try this Slow Cooker Chicken Tortellini Soup, Best Ever Slow Cooker Beef Stew or Vegetable Beef Soup for more stew ideas this fall.

Homemade Chicken Stew

Nothing says comfort food like a warm stew. I took one of my favorite Beef Stew Recipes and replaced the beef with chicken thighs. It is just as rich and comforting as Beef Stew and is perfect for those cold winter days! The BEST thing about this recipe is everything is made in one pot!

This chicken stew cooks in the oven for 1 1/2 hours or until the chicken is super tender and falls apart easily. It is best to cut the celery, carrots, potatoes and onions on the larger side. This will help them since they will be cooking for a long period of time in the oven without breaking down.

Ingredients for Chicken Stew:

This stew is perfect for your family! I love to serve this chicken stew with crusty bread and a side salad. This is a comfort food for sure!

• Chicken: I like to use boneless skinless chicken thighs. They have the most flavor and hold up better when cooking for longer periods of time.
• Vegetables: Onions, carrots, baby potatoes and celery are added.
• Spices: Bay leaves, fresh thyme and sage are added. Feel free to substitute dried in place of the fresh.
• Dry sherry: You can also substitute white wine in place of the dry sherry or leave it out if you prefer.
• Chicken broth: Gives the dish a lot of flavor. I prefer to use low sodium chicken broth to ensure the stew is not too salty.

How to Make Stew:

Enjoy this homemade chicken stew this fall. Wow your family with how simple it is to make a hearty and delicious family dinner!

1. Brown the Chicken: Take the chicken and season it on both sides with salt and pepper. Heat butter in a large dutch oven over medium high heat. Add the chicken in the pan and sear on both sides until golden brown. This takes about 2-3 minutes on each side. (You just want to get color on the chicken it won’t be fully cooked). Lastly, remove the chicken from the pan and set aside.
2. Sauté Veggies: Add in the carrots, onion and celery to the pan and saute for 5 minutes.
3. Deglaze the Pan: Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
4. Cook: Return the chicken to the pan along with the chicken broth, thyme, sage and bay leaves. Cover and place in the oven for 1 hour. Carefully remove the pot from the oven and add in the potatoes. Place the pot back to the oven and cook for 30 more minutes or until the potatoes are tender.
5. To Thicken Stew: Remove 1/4 cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove.
6. Serve: Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!

Here Are More Soup Recipes To Enjoy!

• The BEST Chicken Noodle Soup
• Award Winning Cheeseburger Soup
• Creamy Tuscan Garlic Tortellini Soup
• Minestrone Soup
• Slow Cooker Pasta e Fagioli Soup

Print

Chicken Stew

Chicken Stew is a hearty, filling and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery and chicken cooked until fall apart tender.

Course Dinner, Main Course

Cuisine American

Keyword Chicken Stew, stew

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 8 People

Calories 192kcal

Author Kelley Simmons

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp unsalted butter
• 1 large onion, large dice
• 3 medium carrots, sliced into 1/2 inch slices
• 3 ribs celery, large dice
• 1/2 cup dry sherry
• 1 tsp fresh thyme
• 2 tsp fresh sage
• 3 whole bay leaves
• 1 1/2 pounds mini tri-color potatoes, cut in half
• 4 cups chicken stock
• 2 tbsp cornstarch
• parsley for serving, if desired

Instructions

• Preheat oven to 350 degrees.
• Season chicken on both sides with salt and pepper.
• Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won't be fully cooked). Remove the chicken from the pan and set aside.
• Add in the carrots, onion and celery to the pan and saute for 5 minutes.
• Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
• Return the chicken to the pan along with the chicken broth, thyme, sage and bay leaves.
• Cover and place in the oven for 1 hour.
• Carefully remove the pot from the oven and add in the potatoes.
• Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
• To thicken the stew remove 1/4 cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
• Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!

Nutrition

Calories: 192kcal | Carbohydrates: 7g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 539mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

 

from The Recipe Critic https://ift.tt/3i2oHsk
https://ift.tt/31XPJvp

Zucchini Lasagna

Zucchini Lasagna is a low-carb, gluten free twist on your favorite Italian comfort food. This is an absolutely scrumptious way to use all that zucchini from your garden.

Round out this satisfying family Zucchini Lasagna with a nice salad and tasty bread. Try these excellent choices: Miracle No Knead Bread, Focaccia Bread, Mouthwatering Strawberry Spinach Salad, or this refreshing Greek Salad with the Best Dressing.

Homemade Zucchini Lasagna

Everyone loves lasagna and this Zucchini Lasagna will be no different. With the same satisfying taste and even texture of regular lasagna, this soon to be new family favorite will have them coming back for seconds and even thirds. Just like regular lasagna, you can make this ahead of time. Make it the night before and pop it into the oven when ready. Or even better make and freeze for up to 2 months for a busy day when you need a good quick homemade meal.

Comfort food that is soul satisfying and low-carb, gluten free and keto friendly is like a dream come true. You’ll never miss the pasta with this gratifying dish. Delicately sliced zucchini is layered between hearty zesty Italian sauce. It’s a perfect blend of spices and meat in a vibrant tomato sauce. Smothered in with an indulgent ricotta and parmesan cheese layer and smooth mozzarella it’s a feast everyone will LOVE!

Zucchini Lasagna Ingredients:

Don’t let these ingredients scare you! This is a perfect combination of deliciousness that your family is going to love.

• Olive Oil: I like to use Extra Virgin Olive Oil for it’s flavor
• Onion: Dice well,  you don’t want large chunks of onion
• Ground Beef: You could substitute ground turkey or ground chicken
• Italian Sausage: This will give it the meal it’s zest, if you like spicy for Hot Italian Sausage.
• Crushed Tomatoes: Gives the recipe some texture with out the lumps
• Tomato Sauce: Use low sodium to make it just heart healthier.
• Tomato Paste: Gives richness and body without extra water.
• Italian Seasoning: Don’t skimp on the seasoning. Zucchini will take on the flavor
• Sugar: Cuts the acidity in the tomato sauce so don’t leave out.
• Fresh Basil: Can use dried basil, just half as much.
• Ricotta Cheese: Low fat works great if you want.
• Parmesan: Make sure it’s finely grated to make sure it melts well.
• Egg: Adding an egg to the ricotta helps bind the cheese together and makes it rich and creamy.
• Zucchini: Keep the zucchini the same length for even “noodles”
• Mozzarella Cheese: Buy pre-shredded mozzarella for faster prep.

How to Make Lasagna:

A rich zesty meat sauce is layered with a cheesy, creamy ricotta and thinly sliced zucchini that has been cooked to perfection. All of it is topped with ooey, gooey Parmesan and mozzarella cheese.

1. Saute: In a large skillet saute the onions in olive oil till tender.
2. Cook: To the onions add the beef and sausage and cook and crumble till brown and cooked through
3. Add: Next stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar and basil. Let it simmer on low heat.
4. Mix: In a separate bowl mix the ricotta cheese, parmesan and egg together thoroughly.
5. Layer: In a 9×13 well oiled pan begin to layer the lasagna starting with 1 cup of the meat sauce then the zucchini, followed by the ricotta mix  and then some mozzarella cheese. You’ll repeat the layers and end with ooey gooey mozzarella on top.
6. Bake: Cover with a aluminium foil and bake in 375 degree oven for 20 min. Then remove the foil and bake for an additional 20-25 minutes till heated through.
7. Cool: Cool for at least 10 min to help the lasagna set before cutting.

Tips And Tricks for the BEST Zucchini Lasagna: 

Zucchini has a lot water in it naturally, use some of these tips to make sure your BEST Zucchini Lasagna isn’t soggy.

• Slice: To slice the zucchini thinly use a mandoline to get even 1/8″ slices.
• Salt: Salt the zucchini to draw out the water and let it sit for 15 minutes, then pat thoroughly dry. If you use kosher salt it’ll be easier to wipe it off.
• Dry: Broil or grill your zucchini slices to dry out even further and give it a little extra flavor as well.
• Thicken: Make sure your sauce is good and thick, if you need to thicken it take 1 Tablespoon of cornstarch mixed in 2 Tablespoons of cold water and stir into your sauce bringing it to a boil. Having a thick sauce will help absorb any water released from the zucchini.
• Sneaky: If all else fails you can layer uncooked lasagna noodles on the very bottom of your pan. It won’t be completely gluten free but the uncooked noodles will soak up any liquid. You can always remove that bottom layer to make it low-carb before eating.

Variations and Storing Lasagna:

This Zucchini Lasagna is so adaptable and stores nicely for leftovers, if you have them.

• Vegetables: Swap out the zucchini for eggplant or thinly sliced sweet potatoes. Add a layer of chopped vegetables, like cooked spinach, or saute peppers, mushrooms, or asparagus.
• Protein:  You can use ground chuck, ground turkey or Italian chicken sausage instead of regular sausage.
• Sauce: Make a whole new flavor by using Alfredo sauce instead of a tomato based sauce.
• Store: Lasagna can be stored in the fridge for up to 5 days, cooked lasagna for up to 2 months.

More Zucchini Dinner Ideas:

• Zucchini Pizza
• Shrimp Zucchini Boats
• Taco Stuffed Zucchini Boats
• Buttery Garlic Herb Chicken with Zucchini
• Thai Zucchini Noodles Salad

Print

Zucchini Lasagna

Zucchini Lasagna is a low-carb, gluten free twist on your favorite Italian comfort food. This is an absolutely scrumptious way to use all that zucchini from your garden.

Course Dinner

Cuisine American

Keyword zucchini lasagna

Servings 12 Slices

Calories 436kcal

Author Alyssa Rivers

Ingredients

• 1 Tablespoon olive oil
• 1 small onion diced
• 1 pound ground beef
• 1 pound Italian sausage
• 1 28 Ounce can crushed tomatoes
• 2 6.5 ounce can tomato sauce
• 1 6 ounce can tomato paste
• 2 Tablespoons Italian Seasoning
• 1/4 cup sugar
• salt and pepper to taste
• 1 tablespoon fresh basil chopped
• 16 ounce ricotta cheese
• 1/2 cup parmesan finely grated
• 1 egg
• 4 medium sized zucchini thinly sliced
• 2 cups mozzarella cheese shredded

Instructions

• In a large skillet over medium high heat add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
• In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated.
• Preheat oven to 375 degrees and spray a 9x13 inch pan with non stick spray and set aside.
• To make the lasagna start by spreading 1 cup of the meat sauce on the bottom. Arrange the zucchini slices in a single layer over the meat sauce. Spread 1/2 cup of the ricotta cheese, on top of the zucchini followed by shredded mozzarella cheese. Repeat the layers and top with cheese.
• Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake and additional 20-25 minutes or until it is heated throughout and cheese is bubbly. Let it cool for 10 minutes before serving.

Nutrition

Calories: 436kcal | Carbohydrates: 18g | Protein: 24g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 103mg | Sodium: 788mg | Potassium: 881mg | Fiber: 3g | Sugar: 12g | Vitamin A: 954IU | Vitamin C: 24mg | Calcium: 245mg | Iron: 4mg

from The Recipe Critic https://ift.tt/2Z4KGaC
https://ift.tt/3jNyrHH

Cinnamon Honey Butter (Texas Roadhouse Copycat)

This cinnamon honey butter is rich, creamy and a smooth blend that is spreadable and ready in minutes. This is even better than Texas Roadhouse butter!

Spread this butter on all your favorite things. Adding this cinnamon butter to the classic Texas Roadhouse Rolls is the BEST thing that can ever happen!

Copycat Texas Roadhouse Cinnamon Honey Butter

Fall in love with this rich and blend of butter every time you make it! This cinnamon butter enhances all things and can spread easily and smoothly. Start by adding it to all your holiday, special occasions or any time there is a sweet roll at your meals. This butter will take any meal to the next level!

Bring homemade cinnamon honey butter to life with just a few pantry staple ingredients. It comes together quickly and easily that it can be mixed together in a short amount of time. You can’t go wrong with this delicious and edible sweet and savory honey butter!

Cinnamon Honey Butter Ingredients:

Simple ingredients that can be found in your pantry on a day to day basis. I just love how simple it is to add them all together and mix quickly!

• Butter: Have the butter at room temperature for easy mixing.
• Honey: Thickens and adds the extra sugar flavoring.
• Powdered Sugar: This helps
• Cinnamon: Add in a little spice into the butter.

How Do You Make Cinnamon Butter From Scratch?

Only two steps to create a five minute butter. This cinnamon butter is to die for and will be added all things! Mix all ingredients together and you will see how delicious this butter really is!

1. Combine All Ingredients: Combine butter, honey, powdered sugar, and cinnamon in a medium sized bowl. 
2. Mix Together: Using a hand mixer beat until the ingredients are whipped and combined.

Tips for the BEST Honey Butter:

Make your homemade honey butter just the way you like it with these special tips and variations.

• Butter: Salted or unsalted butter can be used to make homemade honey butter. You are welcome to add in a pinch of salt if using unsalted butter to help balance the flavoring.
• Soften Butter: It is best to have your butter softened to room temperature to help blend it better. If it is too hard, the butter will become clumpy and not smooth.
• Honey: Choose your favorite honey to add in or leave out the honey. This honey butter will still have the consistency and flavoring with or without the honey being apart of it.
• Sweetness: Adjust the amount of powdered sugar and honey to your desire sweetness as you go.

What do you Eat Honey Butter with?

The Best question, right?! All things! I promise, this butter is going to be on everything! It is that good!

Here are some ideas:

• Breakfast: Pancakes, French Toast, Waffles or Oatmeal.
• Bread: Rolls, Buttermilk Biscuits, Toast, English muffins, bagels even cornbread.
• Potatoes: Baked Sweet Potatoes.Roasted Butternut Squash.
• Protein: Fried Chicken, crazy huh! Melt and drizzle over the fried chicken.

How Long Does Honey Butter Last?

The great thing about cinnamon honey butter, is that you can make it within 5 minutes. It does last a bit though too!

• Refrigerate: Just like most butter, you will want to refrigerate when not using. This will last in a jar or Tupperware for 5 to 7 days in the refrigerator.s
• Room Temperature: Leaving the homemade butter on the countertops at night is okay. The butter will last about 1-2 days long.
• Reheating: Honey butter does not need to be reheated. Just whip it with a fork and it is ready to spread!

Enjoy More Butter Recipes:

• Apple Butter
• Easy Honey Butter
• Maple Plant (Three Ways!)

Print

Cinnamon Honey Butter (Better than Texas Roadhouse Butter)

This cinnamon honey butter is rich, creamy and a smooth blend that is spreadable and ready in minutes. This is even better than Texas Roadhouse butter! 

Course Appetizer, Butter, Sauce, Side Dish

Cuisine American

Keyword cinnamon butter, cinnamon honey butter, honey butter, honey butter recipe

Prep Time 5 minutes

Total Time 5 minutes

Servings 24 Tablespoons

Calories 65kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup butter softened
• 1/2 cup honey
• 1/2 cup powdered sugar
• 1 teaspoon cinnamon

Instructions

• Combine butter, honey, powdered sugar, and cinnamon in a medium sized bowl. Using a hand mixer beat until the ingredients are whipped and combined.

Nutrition

Calories: 65kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 4mg | Fiber: 1g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

from The Recipe Critic https://ift.tt/2YZxpQO
https://ift.tt/3lHKvf9