Chicken Wontons with Spicy Sauce

 Chicken Wontons with Spicy Sauce:

• 3 tablespoons sesame oil, divided
• 8 ounces shiitake mushrooms, sliced
• 1 clove garlic, grated
• one 12-ounce bag frozen wontons (I like the mini chicken cilantro ones from Trader Joe’s or Costco)
• 1–2 cups chicken broth (depending on how soupy you like it)
• 1/2 cup teriyaki sauce
• 1–2 tablespoons chili crisp

Toppings:

• green onions, sliced
• sesame seeds

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Instructions

1. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium heat. Add mushrooms; sauté until softened and yummy. Add garlic for the last minute or two of sautéing. 
2. Add the frozen wontons, chicken broth, and teriyaki sauce. Simmer for 5 minutes, with a lid on, until the wontons are heated through.
3. Finish with remaining 2 tablespoons sesame oil, chili crisp, and top with sesame seeds and scallions. 

Meatball Parmigiana Bake

 CHICKEN [or beef] MEATBALLS

• 500 g (1 lb 2 oz) minced (ground) chicken
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• 2 tbsp finely chopped parsley leaves (or use 1 tsp dried parsley)
• 1 tsp freshly minced garlic
• 1 cup (60 g) panko breadcrumbs
• 2 tbsp milk
• ½ cup (50 g) freshly grated parmesan
• 1 egg

SAUCE

• 1 tbsp olive oil
• 1 onion, diced
• 1 tbsp freshly minced garlic
• 3 tbsp tomato paste (concentrated puree)
• 1 tbsp red wine vinegar
• 800 g (1 lb 12 oz) canned diced tomatoes
• 2 tsp sugar
• 1 tsp sea salt flakes
•   ½ tsp cracked black pepper
• 2 tbsp chopped fresh oregano leaves (or 2 tsp dried oregano)

THE BAKE

• ½ cup (60 g) shredded cheddar
• 1 cup (150 g) shredded mozzarella
• 1 cup (60 g) panko breadcrumbs
• Olive oil spray

TO SERVE

• Toasted crusty bread
• Fresh green leafy salad

INSTRUCTIONS

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Make chicken meatballs – Place all the meatball ingredients into a large bowl and use your hands to combine into a uniform mixture.
3. Assemble meatballs – Roll portions of the meatball mixture into even balls, just larger than a golf ball. Wet your hands with water as needed to keep the mixture from sticking.
4. Cook sauce – Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes, until softened.
5. Add the tomato paste and cook, stirring, for 1–2 minutes, until it has deepened in colour (see note 1).
6. Add the vinegar and cook, stirring, for 1 minute, until evaporated.
7. Stir through the diced tomatoes, sugar, salt, black pepper and oregano. Simmer for 2–3 minutes.
8. Add the meatballs – Drop the meatballs into the sauce in a single layer. Spoon some sauce over the meatballs (they do not need to be completely covered or submerged).
9. Remove from the heat and sprinkle the cheddar and mozzarella over the meatballs, followed by the panko breadcrumbs. Spray generously with olive oil spray.
10. Bake – Bake for 25 minutes. For an extra crispy top, you can grill (broil) the bake on high under the oven grill (broiler) for 3–5 minutes until the cheese is melted and the breadcrumbs are golden brown (although the results pictured are without grilling).
11. Serve – Serve the chicken meatballs family-style in the centre of the table for everyone to help themselves, with toasted crusty bread and a green leafy salad.

20 Minute Tomato Pesto Pasta

 

20-MINUTE TOMATO PESTO PASTA

yield: 6 SERVINGS

 

prep time: 10MINUTES MINS

cook time: 10MINUTES MINS

total time: 20MINUTES MINS

INGREDIENTS

• ¼ cup slivered almonds
• 10 to 12 ounces cherry or grape tomatoes, about 2 to 3 cups
• ½ cup packed fresh basil leaves
• 1 medium garlic clove, chopped
• ½ teaspoon red wine vinegar
• Pinch of red pepper flakes
• ¾ teaspoon coarse kosher salt
• ⅓ cup extra-virgin olive oil
• 1 pound linguine or spaghetti noodles
• ½ cup freshly grated Parmesan cheese, plus more for serving (optional)
• Fresh basil for garnish, optional

INSTRUCTIONS 

• In a large pot of salted boiling water, cook the noodles according to package directions.
• While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
• In a food processor, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute. Scrape down the sides of the bowl and process again until the mixture is mostly smooth (there will be small bits of almonds but everything else should be pretty smooth). With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds. Set aside.
• Drain the noodles and return to the pot.
• Pour over the pesto sauce, add the Parmesan cheese, and toss to combine.
• Serve immediately with extra Parmesan and fresh basil, if desired.

NOTES

Almonds: don't skip toasting those almonds! It adds a delicious depth of flavor that you don't want to miss.

Crispy Beef and Bean Wraps

 

CRISPY BEEF AND BEAN WRAPS

yield: 8 WRAPS

 

prep time: 20MINUTES MINS

cook time: 10MINUTES MINS

total time: 30MINUTES MINS

INGREDIENTS

Filling:

• 1 pound lean ground beef
• ½ cup diced onion
• 16-ounce can refried beans
• 4-ounce can green chiles, drained
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon salt

Wraps:

• 2 to 3 cups Mexican-style shredded cheese
• 8 to 10 8- or 10-inch tortillas
• Cooking spray or olive oil, for brushing

INSTRUCTIONS 

• In a skillet set over medium heat, cook the ground beef and onion until the meat is no longer pink, 3 to 4 minutes. Drain excess grease.
• In a medium bowl, stir together the refried beans, green chiles, garlic powder, chili powder, cumin, paprika and salt. Add the ground beef and onions and stir to combine evenly.
• For each wrap, sprinkle about 1/4 cup cheese over the tortilla then spread about 1/2 cup filling down the center in a wide strip.
• Fold one side of the tortilla over the filling, followed by the other side (so that the tortilla is folded into thirds). Press lightly to flatten. It should be thick and flat, not rounded like a burrito.
• Heat a large non-stick griddle or skillet over medium heat until hot. I use an electric griddle set to about 350 degrees F.
• Spray the seam side of the wraps with nonstick cooking spray (or brush with a bit of olive oil). Place the wraps, seam side down, on the griddle or pan and cook until golden brown and crisp, about 2-4 minutes.
• While they cook, spray the top with nonstick cooking spray (or brush with olive oil) and carefully flip with a wide spatula and press down lightly to flatten just a bit. It's normal for a little filling to fall out when flipping – just tuck it back into the ends of the wrap with the spatula.
• Cook for another 2-4 minutes until golden and the filling is hot and cheesy melted.
• Serve warm with sour cream, salsa, or other toppings of your choice!

White Cheddar Corn Chowder

 

White Cheddar Corn Chowder Recipe

With a tex-mex like blend of green chiles, fire-roasted tomatoes, creamed corn and tortilla chips this soup will warm you up on the even the coldest days.

Prep Time10minutes mins

Cook Time20minutes mins

Total Time30minutes mins

Course: Main Course, Side Dish

Cuisine: American

Keyword: Chowder, Corn Chowder, white cheddar, White Cheddar Corn Chowder

 

Servings: 8

 

Calories: 437kcal

Equipment

• Large Sauce Pot
• Wooden Spoon
• Soup Ladle
• Soup Bowls

Ingredients

• 1 Tablespoon butter
• ½ onion chopped
• 2 teaspoons minced garlic
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 2 boneless, skinless chicken breasts (cooked and cubed)
• 2 cups half and half
• 2 cups shredded white sharp cheddar cheese
• 1 (14.75 ounce) can cream-style corn (undrained)
• 1 (4 ounce) can chopped green chiles (undrained)
• 1 (14.5 ounce) can fire-roasted tomatoes (drained)
• 1 Tablespoon cilantro (chopped)
• 2 cups tortilla chips (or strips)

Instructions

• In a large sauce pot, melt butter over medium heat. Add onions and saute until soft. Add garlic and saute for another minute.
• Add chicken broth and cumin, then bring to a boil. Reduce heat and cover, simmering for about 5 minutes.
• Stir in the chicken, half-and-half, cheese, corn, chiles, and tomatoes. Cook and stir over medium-low heat until cheese is melted.
• Top with cilantro and tortilla chips. Serve warm.