सोमवार, 28 दिसंबर 2020

Extra Crispy Crab Rangoon

Crab rangoon served on a grey plate with sweet chilli sauce on the side

Crab Rangoon are a fun, party appetizer that’s filled with real crab meat, cream cheese and seasoning. Wrapped in a wonton wrapper and deep fried, these are irresistible!

My favorite things to order at our local Chinese restaurant are always Egg Rolls, Kung Pao Chicken, Fried Rice and crab rangoon. So when we were stuck at home for months and were craving takeout, I decided to make my own crab rangoon. And it was so much easier than I thought, and dare I say, even better than takeout because you can enjoy them freshly fried!

Crab rangoon served on a grey plate with sweet chilli sauce on the side

What you Need to Make Homemade Crab Rangoon

When I see short ingredient lists like these, I always know it’s going to be a success. Crab meat is so delicious on its own that you don’t really need much else. So the seasoning and cream cheese are there to complement the flavors. If I’m having an appetizer like crab rangoon, I always choose the deep fried version over a baked version because baked just doesn’t cut it. To get that extra crispy wrapper, fried is what works.

To make these crab Rangoon, you’ll need only a few ingredients:

  • Fresh or frozen crab meat
  • Cream Cheese
  • Carrots
  • Celery
  • Garlic Powder
  • Worcestershire Sauce
  • Wonton Wrappers
  • Egg

A bite taken off a crab rangoon to show the filling inside

How to Wrap Crab Rangoon in Rice Paper

Wrapping crab Rangoon is easy, and you can go with any shape you like. I used square wonton wrappers and placed the filling in the center. Brush some egg around the edges to seal the wrappers. Then just bring the opposite edges together on both sides to create a square pocket. Make sure it’s sealed properly or the filling can ooze out while deep frying which creates splatter in the oil. While sealing the wrappers, press gently in such a way that you remove as much air as possible. You can make these in advance, and keep them covered in the fridge for 3-4 hours till you are ready to fry. These take only minutes to fry which makes them the perfect make-ahead appetizer!

Crab rangoon being dipped in sweet and spicy sauce

Tips to Making the Best Crab Rangoon Recipe

Wonton wrappers are easily available in the freezer section of most supermarkets and Asian grocery stores. For these perfect crab pockets, you can also use frozen crab meat, canned crab meat or even imitation crab sticks. Just make sure to thaw well if using frozen before making the filling to avoid any extra liquid. If using imitation crab meat, make sure to dice it finely before adding it to the filling.

We love serving crab rangoon with some Sweet Chili Sauce. You can also use soy sauce or your favorite Asian dipping sauce. This is one of those appetizers that absolutely everybody loves so make sure to make extras because these disappear fast!

Closeup of a piece of crab rangoon on a plate

Try More Asian Inspired Recipes

Closeup of a piece of crab rangoon on a plate
Print

Crab Rangoon

Crab rangoon is a delicious Chinese appetizer made with a real crab filling, wrapped in wonton wrappers and deep fried till golden brown.
Course Appetizer
Cuisine Asian American
Keyword crab rangoon, crab rangoon recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 pieces
Calories 65kcal
Author Richa Gupta

Ingredients

  • 8 ounces fresh Crab Meat or imitation crab meat
  • 4 ounces Cream Cheese
  • 1/4 cup finely diced Carrots
  • 1/4 cup finely diced Celery
  • 1.5 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
  • 20-25 square Wonton Wrappers
  • 2 tablespoons Oil for Frying

Instructions

  • Place the crab meat, cream cheese, carrots, celery, garlic powder, worcestershire sauce and salt in a bowl and mix together to form the filling for crab rangoon.
  • To wrap crab rangoon, take a square wonton wrapper and place two teaspoons filling in the center. Brush the edges with whisked egg and bring opposite ends of both sides together to form a pocket shape. Repeat till all the filling is consumed. While making one piece, make sure the other wrappers are covered with a damp cloth or they'll dry out.
  • Heat a skillet of 4 inches oil to 350 degrees and fry the crab rangoons, a few at a time, till golden brown. This should take 3-4 minutes.
  • Serve hot with a sweet and spicy dipping sauce.

Nutrition

Calories: 65kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 192mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

 



from The Recipe Critic https://ift.tt/3hr40XQ
https://ift.tt/2WPYUux

Extra Crispy Crab Rangoon

Crab rangoon served on a grey plate with sweet chilli sauce on the side

Crab Rangoon are a fun, party appetizer that’s filled with real crab meat, cream cheese and seasoning. Wrapped in a wonton wrapper and deep fried, these are irresistible!

My favorite things to order at our local Chinese restaurant are always Egg Rolls, Kung Pao Chicken, Fried Rice and crab rangoon. So when we were stuck at home for months and were craving takeout, I decided to make my own crab rangoon. And it was so much easier than I thought, and dare I say, even better than takeout because you can enjoy them freshly fried!

Crab rangoon served on a grey plate with sweet chilli sauce on the side

What you Need to Make Homemade Crab Rangoon

When I see short ingredient lists like these, I always know it’s going to be a success. Crab meat is so delicious on its own that you don’t really need much else. So the seasoning and cream cheese are there to complement the flavors. If I’m having an appetizer like crab rangoon, I always choose the deep fried version over a baked version because baked just doesn’t cut it. To get that extra crispy wrapper, fried is what works.

To make these crab Rangoon, you’ll need only a few ingredients:

  • Fresh or frozen crab meat
  • Cream Cheese
  • Carrots
  • Celery
  • Garlic Powder
  • Worcestershire Sauce
  • Wonton Wrappers
  • Egg

A bite taken off a crab rangoon to show the filling inside

How to Wrap Crab Rangoon in Rice Paper

Wrapping crab Rangoon is easy, and you can go with any shape you like. I used square wonton wrappers and placed the filling in the center. Brush some egg around the edges to seal the wrappers. Then just bring the opposite edges together on both sides to create a square pocket. Make sure it’s sealed properly or the filling can ooze out while deep frying which creates splatter in the oil. While sealing the wrappers, press gently in such a way that you remove as much air as possible. You can make these in advance, and keep them covered in the fridge for 3-4 hours till you are ready to fry. These take only minutes to fry which makes them the perfect make-ahead appetizer!

Crab rangoon being dipped in sweet and spicy sauce

Tips to Making the Best Crab Rangoon Recipe

Wonton wrappers are easily available in the freezer section of most supermarkets and Asian grocery stores. For these perfect crab pockets, you can also use frozen crab meat, canned crab meat or even imitation crab sticks. Just make sure to thaw well if using frozen before making the filling to avoid any extra liquid. If using imitation crab meat, make sure to dice it finely before adding it to the filling.

We love serving crab rangoon with some Sweet Chili Sauce. You can also use soy sauce or your favorite Asian dipping sauce. This is one of those appetizers that absolutely everybody loves so make sure to make extras because these disappear fast!

Closeup of a piece of crab rangoon on a plate

Try More Asian Inspired Recipes

Closeup of a piece of crab rangoon on a plate
Print

Crab Rangoon

Crab rangoon is a delicious Chinese appetizer made with a real crab filling, wrapped in wonton wrappers and deep fried till golden brown.
Course Appetizer
Cuisine Asian American
Keyword crab rangoon, crab rangoon recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 pieces
Calories 65kcal
Author Richa Gupta

Ingredients

  • 8 ounces fresh Crab Meat or imitation crab meat
  • 4 ounces Cream Cheese
  • 1/4 cup finely diced Carrots
  • 1/4 cup finely diced Celery
  • 1.5 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
  • 20-25 square Wonton Wrappers
  • 2 tablespoons Oil for Frying

Instructions

  • Place the crab meat, cream cheese, carrots, celery, garlic powder, worcestershire sauce and salt in a bowl and mix together to form the filling for crab rangoon.
  • To wrap crab rangoon, take a square wonton wrapper and place two teaspoons filling in the center. Brush the edges with whisked egg and bring opposite ends of both sides together to form a pocket shape. Repeat till all the filling is consumed. While making one piece, make sure the other wrappers are covered with a damp cloth or they'll dry out.
  • Heat a skillet of 4 inches oil to 350 degrees and fry the crab rangoons, a few at a time, till golden brown. This should take 3-4 minutes.
  • Serve hot with a sweet and spicy dipping sauce.

Nutrition

Calories: 65kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 192mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

 



from The Recipe Critic https://ift.tt/3hr40XQ
https://ift.tt/2WPYUux

रविवार, 27 दिसंबर 2020

10 Minute Instant Pot Spaghetti

For those nights when you need something fast and easy turn to this 10 minute Instant Pot Spaghetti. Superbly seasoned beef and tender noodles all cook together in a delectable sauce and is ready in no time.

I love Italian food, it’s comfort food. Make a complete Italian inspired meal with Creamy Zuppa Toscana, decadent Panzanella Salad, Homemade Easy Cheesy Garlic Bread and finish off with Traditional Italian Cookies. Buono!

Meaty 10 min Instant pot spaghetti.

Instant Pot Spaghetti

Instant Pot cooking changed my life. All of a sudden I could cook dinners in half the time and all in one pot. It’s one of my favorite kitchen gadgets. While instant pot spaghetti may not be truly Italian, it’s Italian inspired. It’s the perfect meal when you feel like life has been a hot mess that day. It’s a hands off, no fuss, everyone will love it meal.  Spaghetti is a perfect go to meal, it’s one everyone loves and it doesn’t take that much time. And in the instant pot it’s even faster as it all cooks together. The pasta, meat and sauce, all in one pot. You are going to love it. Rich and hearty it will fill you and your family up.

Now you’re going to have to trust me on this recipe. Cooking the noodles with the sauce might seem like a gamble, it is, but it works. The temptation to want to stir will be real. Don’t give in, don’t stir. This recipe really goes against all your cooking instincts. But trust me, this works and you might be surprised about how easy and wonderful it is to have it all cook in the same pot at the same time. You may never go back to regular spaghetti again. Believe me this works and it’s delicious. This is the perfect recipe on those days when you forgot to plan ahead. Reach for your pantry staples and set the table because you’ve got this.

Quick and Easy Spaghetti Ingredients

Jarred marinara sauce makes this super easy, it’s a great short cut, especially on busy nights. You can make your own spaghetti sauce, like this favorite, which is made in the instant pot first. Then add the noodles. Or keep it quick and simple.

  • Olive Oil: To help the beef from sticking to the pot.
  • Ground Beef: Use lean ground beef.
  • Italian Seasoning: Helps to season the beef for an extra flavor.
  • Garlic Powder: Because you can never have enough garlic in Italian food.
  • Salt and Pepper: Add more or less to taste.
  • Spaghetti Noodles: It is best to break the noodles beforehand then criss-crossing them in the pot for best cooking.
  • Marinara Sauce: Two Jars of your favorite or this homemade equivalent sauce is even better.
  • Water: You need this extra fluid for the noodles to cook in.

How to Make Spaghetti in an Instant Pot

Cooking the noodles at the same time as the sauce make this recipe super fast and easy. All the work in one pot means less mess. More time to do the things you love and still put a hearty meal on the table.

  1. Sauté: Set a 6 quart instant pot to sauté. Add the olive oil, ground beef, Italian seasoning, garlic powder, salt and pepper. Cook and crumble until no longer pink.
  2. Add: Break the noodles in half. Layer them in a criss-cross pattern so they do not stick as it cooks.
  3. Pour: Pour the marinara and water on top of the noodles.
  4. Cook: Cook on high pressure for 5-7 minutes. Use the quick release and wait for cycle to complete before unlocking. Stir together and serve with parmesan and chopped basil.

Browning, seasoning and cooking spaghetti in the instant pot.

Tips For The Best Instant Pot Spaghetti

You’re going to love how easy this is, sometimes you just need to get a meal on the table and I love this one, especially if I don’t want to spend a ton of time in the kitchen. If I have a bit more time I’ll throw together this Slow cooker Italian Chicken and Potatoes or Incredible Homemade Calzone. Always family favorites!

  • Noodles: Make sure to lay your noodles in criss cross layers. This will prevent the noodles from sticking together as they cook, since you can’t stir it during cooking.
  • Swap: Take this opportunity to use whole wheat noodles and sneak in some fiber and protein. They’ll never know because it’s cooked all together.
  • Meat: Feel free to use ground turkey, ground chicken, or Italian sausage instead of beef. All will work in this recipe.
  • Scrape: After you brown the meat, add about a cup of the water to the meat and scrape the bottom of the instant pot. This helps avoid the “burn” notification that sometimes can occur during cooking.
  • Water:  If you using jarred marinara I like to place the water in the empty jars and “rinse” all the goodness out of the jar and into my spaghetti. It’s a double whammy.
  • Avoid: Avoid the urge to stir the noodles once you put them in. Don’t do it! You’ll want to but it’ll cause the noodles to get gummy and stick together.
  • Creamy: Want a more creamy sauce? Add two large tablespoons or more of cream cheese when it’s finished cooking. Gently stir till melted and thoroughly incorporated.
  • More Flavor: If you want a pinch more flavor add an extra half to 1 teaspoon Italian seasoning. This might be especially helpful if your marinara sauce seems a little bland. You want a robust full bodied sauce.
  • Watery: Don’t panic if you remove the lid and it seems watery. Give it a good stir and let it sit for 3-5 minutes.

Spaghetti in a white bowl.

Freezing and Storing Spaghetti

If there’s a chance you have leftovers, they’ll be even better the second day. I don’t know what it is about Italian food, but it’s always better after the flavors have melded together overnight. One of my favorites for leftovers is Baked Chicken Spaghetti, it is so good!  Sometimes I secretly hope there are leftovers, just so I can have them the next day for lunch. Warmed up with a slice of bread and I’m set!

  • Storing: Like most dishes, this will keep beautifully in the fridge for 4-5 days.
  • Freeze: This will freeze for 3-4 months well. If I know I’m going to freeze leftovers I’ll try to under cook the noodles just a tad bit so they are really al dente. Using the quick release valve stops the cooking process. Once the spaghetti has completely cooled I will portion out in individual freezer safe containers or bags. Thaw overnight in the fridge and warm on the stove top or microwave. Enjoy!

A fork with instant pot spaghetti wrapped around it.

More Italian Inspired Recipes

Whether it’s soup or seafood, Italian inspired recipes are so scrumptious. The combination of spices and sauces are so incredible. It truly is good comfort food. Many times the recipes come together quickly too. Try these Italian winners tonight.

Print

10 Minute Instant Pot Spaghetti

For those nights when you need something fast and easy turn to 10 minute Instant Pot Spaghetti. Superbly seasoned beef and tender noodles all cook together in a delectable sauce and is ready in no time.
Course Dinner, Main Course
Cuisine American, Italian, Italian American
Keyword instant pot spaghetti, spaghetti
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 People
Calories 497kcal
Author Alyssa Rivers

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound spaghetti noodles
  • 2 24 ounce jars marinara sauce
  • 3 cups water

Instructions

  • Set a 6 quart instant pot to saute. Add the olive oil, ground beef, Italian seasoning, garlic powder, salt and pepper. Cook and crumble until no longer pink.
  • Break the noodles in half. Layer them in a criss cross pattern so they do not stick as it cooks. Pour the marinara and water on top of the noodles.
  • Cook on high pressure for 5-7 minutes. Use the quick release and wait for cycle to complete before unlocking. Stir together and serve with parmesan and chopped basil.

Nutrition

Calories: 497kcal | Carbohydrates: 57g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 257mg | Potassium: 389mg | Fiber: 3g | Sugar: 2g | Vitamin A: 14IU | Calcium: 46mg | Iron: 3mg


from The Recipe Critic https://ift.tt/2KZrGpO
https://ift.tt/3rvzjVY

शनिवार, 26 दिसंबर 2020

Slow Cooker Creamy Chicken and Broccoli Over Rice

Slow Cooker Creamy Chicken and Broccoli over Rice is a super easy delicious meal the whole family will love!  Moist chicken and tender broccoli combine in a cheesy sauce that’s absolutely divine. 

Slow Cooker meals are the best! Just put the ingredients in and let the slow cooker do the work and put a restaurant worthy meal on the table. It’s perfect for busy days, lazy weekends and everything in between. Try these slow cooker dinner winners tonight. Slow Cooker Beef Bourguignon, Slow Cooker Jambalaya and the Best Slow Cooker Mongolian Beef.

Delicious Slow Cooker Creamy Chicken and Broccoli over Rice.

Creamy Chicken and Broccoli with Rice

Do you ever make something in the crockpot and think, wow this has been one of the best things that I have made? Yeah those thoughts came to my mind as I was eating this like a starving pregnant woman.

This is absolutely fantastic. As a food blogger, you are constantly making and trying new things. This will be made again and again at our house. And when you make something over and over as a food blogger you know that it is good! The cheesy cream sauce of this chicken and broccoli was the best. The flavors maintained though out the cooking process. Then you add in the broccoli and serve it over rice. A delicious meal all in one!

Creamy Chicken and Broccoli Ingredients

Pantry staple ingredients make this recipe easy and quick to throw together. My secret ingredient is the cajun seasoning. You’ll add just enough to add a nice kick of flavor but not make it spicy. It’s absolutely luscious.

  • Chicken Breasts: Use boneless, skinless chicken breasts for easier prep.
  • Cream of Chicken Soup: You can buy this at the store or make your own for a truly amazing sauce.
  • Cheddar Soup: This can usually be found near the canned cream soups in the soup section.
  • Chicken Broth: This will intensify the flavor of the chicken.
  • Salt: Just to taste
  • Cajun Seasoning: Adds a unique blend of spices for a dish that’s divine.
  • Garlic Salt: Adds a nice bit of garlic flavor.
  • Sour Cream: Adds super creaminess and richness.
  • Broccoli Florets: You can use fresh or frozen.
  • Cheddar Cheese: I like to use medium cheddar for a good cheesy tang.

Making Slow Cooker Chicken and Broccoli

You are going to love how easy this to put together. It’s always the best when you can sit back and let the slow cooker do all the work for you. Cooking it in the slow cooker melds all the flavors into the chicken creating moist tender chicken as well as packed with flavor. The broccoli is tender and not mushy which is perfect, and with an extra bit of cheese no one is complaining at the table when this is served!

  1. Dumb: Spray the crockpot with cooking spray and put in the cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning and garlic salt. Stir to combine and until smooth.
  2. Place: Put the chicken in the bottom of the crockpot, make sure it’s covered with the soup mix.
  3. Cook: Cover and cook on low for 4-6 hours or high for 3 hours. The last 30 minutes of cooking, shred the chicken with two forks.
  4. Add: Add in the broccoli, sour cream and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
  5. Serve:  Serve over rice and garnish with more shredded cheese if desired. I would say you should desire more cheese.

Assembling and cooking slow cooker chicken with broccoli.

Tips and Variations for Slow Cooker Chicken

Yes, this is a casserole, and yes I love casseroles. They are one of the best ways to have a complete meal on the table that tastes scrumptious. It has protein, it has veggies and it has a carb. All you need is a fruit salad and maybe some rolls and you are set.  You are going to love it!

  • Chicken: If you have extra time in the beginning, you can pre cut the chicken into bite sized pieces before cooking it and skip the shredding part at the end. Just add the sour cream, broccoli and cheese still the last half hour of cooking. Skinless, boneless chicken thighs would also work for this dish, but I would pre cut them, as they won’t shred as easily.
  • Rice:  We love this served over white rice, but it can be served over other things with just as much success. Try subbing in brown rice, pasta, quinoa, riced cauliflower, a baked potato, or sweet potato to serve this over instead. All will taste amazing!
  • Broccoli: If you are worried about having crunchy broccoli you can partially steam your broccoli before adding it to the slow cooker. Both fresh and frozen might need it and it depends on your tastes. You can also add other veggies to mix it up a bit. Add in sautéed mushrooms, peppers and onions for flavor, color and texture.
  • Top it: Top this dish with extra cheddar cheese a dollop of sour cream or crumbled bacon. Any of these or all of them would be divine.
  • Turn up the Heat: You can add extra cajun seasoning if you want a spicer dish. Although I wouldn’t recommend it if you’re feed young ones.

Can I Make this in an Instant Pot?

Yes, you can! But it’ll take a little tweaking, and you’ll have to babysit it more. Because of that I do like this recipe as is in the slow cooker.

  • Add whole chicken breasts to a lightly greased instant pot. Add in the spices and chicken broth. Pressure cook for 15 minutes. Remove the chicken and shred. Add back to the pot and add in the broccoli, and soups.
  • Turn on the sauté feature of your instant pot and bring the dish to a boil. Stirring often let cook till broccoli is crisp tender.
  • Turn off the instant pot and stir in the sour cream stir till mixed in. Replace the lid and let the mix sit and heat through about 10 min. Serve over desired options.

Slow Cooker Chicken and Broccoli in a creamy sauce.

More Slow Cooker Favorites For All Occasions

Slow cooker recipes are here to stay. We have instant pots, air fryers and such, but the slow cooker is still a favorite and always will have a spot in the kitchen. Slow cooking creates juicy main dishes with flavor and texture infused within. It’s a wonderful way to have dinner ready for you when you get back from work or running errands. It’s a method of cooking here to stay and these winners are exceptional in the slow cooker.

Print

Slow Cooker Creamy Chicken and Broccoli Over Rice

Delicious and creamy chicken and broccoli that you can easily throw into the crockpot that the entire family will love!
Course Dinner, Main Course
Cuisine American
Keyword chicken and broccoli, slow cooker chicken and broccoli, slow cooker recipes
Prep Time 10 minutes
Slow Cooker 5 hours
Total Time 5 hours 10 minutes
Servings 6 Servings
Calories 411kcal
Author Alyssa Rivers

Ingredients

  • 4 chicken breasts boneless
  • 1 can cream of chicken soup 14 ounce
  • 1 can cheddar soup 14 ounce
  • 1 can chicken broth 14 ounce
  • 1/2 teaspoon salt
  • ¼ teaspoon Cajun seasoning
  • ¼ teaspoon garlic salt
  • 1 Cup sour cream
  • 1 bag frozen broccoli florets 12 oz., or 4 cups fresh broccoli lightly steamed
  • 1 Cup cheddar cheese shredded

Instructions

  • Spray crockpot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning, and garlic salt into the crockpot. Stir the soups and seasonings together until smooth. Place the chicken in the bottom of the crockpot.
  • Cover and cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
  • Serve over white rice and garnish with more shredded cheese if desired.

Video

Notes

Updated on December 26, 2020
Originally Posted on January 27, 2014

Nutrition

Calories: 411kcal | Carbohydrates: 10g | Protein: 40g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 142mg | Sodium: 1419mg | Potassium: 924mg | Fiber: 1g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 6mg | Calcium: 212mg | Iron: 1mg

 



from The Recipe Critic https://ift.tt/2M0n9nA
https://ift.tt/3mPrbMy