Tuesday, September 25, 2012

Jalopeno Popper Wonton Pockets

Today was one of those days where I was craving food ALL DAY LONG. Its probably because I spent most of the day on pinterest. Note to self: Pinterest is always a bad idea when you're hungry.

I found the following recipe and altered it a little bit to make it more like a jalopeno popper pocket. It's delicious!! In the near future, I think I may try the same technique and make homemade crab rangoons with it.

This recipe makes 8 wontons.

Recipe Source: Heart Mind & Seoul

  • 4 ounces light cream cheese
  • 2 tbsp chopped canned jalapeno pepper
  • pinch of paprika
  • 8 wonton wrappers 
  • non-stick cooking spray
  • sweet chili sauce
  • Preheat oven to 400 degrees
  • Mix together cream cheese, chopped jalapeno pepper, and paprika 
  • Spray a cupcake tin with non stick cooking spray
  • Press a wonton wrapper into the bottom of each cup
  • Fill each wonton wrapper with a spoonful of cream cheese mixture
  • Fold wonton wrapper edges into the middle of the cup to create a pocket
  • Spray the top of each wonton pocket with non stick cooking spray
  • Bake for 10 minutes
  • Serve wonton pockets with sweet chili sauce

Sunday, September 23, 2012

Homemade Baked Mozzarella Sticks

Sometimes I surprise myself. I knew that these mozzarella sticks would probably be delicious but I had no idea they would be AMAZING. My mom said it was the best thing I had ever made...EVER. I honestly thought they were way better than any mozzarella sticks I've had at a restaurant. These mozarella sticks aren't even fried!! AKA you can eat twice as much.... Ok maybe not, but I still did haha.

Recipe Source: Skinny Taste

  • 12 sticks mozzarella cheese sticks
  • 2 large eggs, beaten
  • 4 tbsp flour
  • 10 tbsp Italian seasoned breadcrumbs
  • 10 tbsp panko crumbs
  • 4 tsp parmesan cheese
  • 2 tbsp dried parsley
  • non stick cooking spray
  • tomato sauce
  • Cut all cheese sticks in half to make 24 pieces.
  • Place cheese in freezer. 
  • Place the beaten egg in one bowl, and the flour in a second bowl.
  • Combine italian breadcrumbs, panko crumbs, parmesan cheese, and dried parsley in a third bowl.
  • To make mozarella sticks, place each frozen cheese stick first in flour bowl, then in egg bowl, then in bread crumbs bowl. Repeat this process with all the cheese sticks. Once the cheese sticks are coated, place on a baking sheet with wax paper.
  • Note: You will have extra breadcrumbs, flour, and egg mixture left over. 
  • Place mozzarella sticks in freezer for about 20 minutes, or until frozen. 
  • When ready to bake, preheat oven to 400 degrees.
  • Spray a baking sheet with non stick cooking spray. Place frozen mozarella sticks on tray. Spray tops of mozarella sticks with cooking spray.
  • Bake for about 4 to 5 minutes. Flip mozzarella sticks and bake for an additional 4 to 5 minutes.
  • Serve with your favorite tomato sauce.

Saturday, September 8, 2012

Indian Food at Home

Last week, my mom and I were out running errands and we decided to grab some lunch. We were both craving indian food so we decided to travel across the city to our favorite indian restaurant.  We hardly ever get a chance to go have indian so we were pretty excited! We pulled up to the restaurant and it was closed for renovation....we were bummed!! There are other indian resturants around, but it just wouldn't be the same. So, we decided to prep an indian dinner ourselves. This certainly isn't authentic indian food, but I think its delicious and pretty easy!

We started the meal off with some appetizers. You can get these at trader joes. You just pop them in the oven for 10-15 minutes and you get these crispy and golden delicious apps!! The mini chicken tikka somosas are by far my favorite!!
For dinner we had chicken tikka masala and aloo gobi served with rice and naan. The naan was also from trader joes.
I neither created nor edited this recipe in any way, so it would not make much sense for me to post it here. If you would like to see the recipes visit skinnytaste.com.

Here are the links:
Chicken Tikka Marsala and Aloo Gobi.

Sunday, September 2, 2012

Pina Colada Cake

Yes, you caught me! Its been almost 2 weeks since my last post. I don't really know what I have been doing either....I guess just taking a break. School starts again on Thursday so I had to properly say goodbye to my summer. I have been doing some yummy cooking these past two weeks so I have tons of new recipes to share with you!

Today I'll be sharing the recipe for one of the most yummy cakes I have had in a while. I like to call it a pina colada cake as it consists of pineapple, coconut, and cream. Its the perfect cake to celebrate the end of the summer! It is also super easy to make. I got the recipe from Paula Deen. She likes to call it the better than sex cake. I guess you'll have to make the cake yourself to see if the cake lives up to its name.

Recipe Source: Paula Deen

  • 1 box yellow cake, plus ingredients to prepare
  • 1 20 ounce can pineapple of juice
  • 3/4 cup sugar
  • 1 3.4 ounce box pudding, plus ingredients to prepare.
  • 1 8 oz container cool whip
  • 1 cup toasted coconut
  • Preheat oven to 350 degrees. Make yellow cake according to package.
  • While cake is baking, combine pineapple and sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Set to the side and let cool slightly. 
  • Remove cake from oven. Using a fork, pierce the cake all over. Pour the pineapple all over the cake.
  • Prepare pudding according to package. Spread pudding over cake. 
  • Spread cool whip over pudding and sprinkle with toasted coconut.
  • Chill cake in fridge.

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