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Creamy Crab Rangoon Dip with Wonton Chips

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Creamy Crab Rangoon Dip

My two favorite treats when we order Chinese food are hot & sour soup and crab rangoons. A couple years ago I created a hot & sour soup recipe that I am quite happy with. (It’s on my old blog — I’ll have to move that post over here!). But crab rangoons always seemed like they’d be fussy (and fried — and I don’t really like to deep fry food in my kitchen). After browsing several recipes for crab dip, I cobbled together a recipe for crab rangoon dip! It is so easy to put together and was a big hit when I brought it to a girls’ night out dinner (my friends are the best recipe testers).

Creamy Crab Rangoon Dip

Last night I made it again, just to make sure I had everything right (not because I wanted to lick the bowl or anything, LOL!). My family also raved about it, including my picky son who remarked, “Actually, it’s not bad!” Trust me — that was a compliment. This is a dip that I think will go into frequent rotation around here!

Creamy Crab Rangoon Dip with Wonton Chips
An easy, cheesy, yummy dip. Perfect when you have a craving for those delicious crab rangoons from your favorite Chinese restaurant!
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Ingredients
  1. 6-oz. can of crabmeat
  2. 4 oz. softened cream cheese.
  3. 1/3 c. mayonnaise
  4. 1/2 tsp. Worstershire sauce
  5. 1/2 tsp. Tabasco sauce
  6. 1/2 tsp. lemon juice
  7. 3-4 scallions, chopped
  8. 1/2 c. shredded mozzarella cheese
  9. won ton wrappers
Instructions
  1. Preheat oven to 350 degrees.
  2. TO MAKE THE WONTON CHIPS: Take a stack of wonton wrappers and cut on a diagonal so you have piles of triangles. Arrange in a single layer on a cookie sheet and bake for about 5 minutes -- just until the wontons are crispy.
  3. Using a fork or a hand mixer, combine the crabmeat, cream cheese, mayo, Worsterhire sauce, Tabasco sauce, and lemon juice in a medium bowl. Stir until the ingredients are well combined. Add the scallions and mozzeralla cheese and stir to incorporate into the mixture.
  4. Transfer dip to a shallow, oven-safe dish and bake uncovered for approx. 20 minutes until the dip is hot and bubbly.
  5. Garnish the dip with additional scallions if desired. Serve with wonton chips for dipping.
Notes
  1. Ovens vary, so be sure to keep an eye on the wonton chips to avoid burning them.
  2. To create an elegant appetizer, line mini muffin tins with the uncooked wontons, then fill with the dip. Bake for approx. 10 minutes or until dip is bubbly and wonton edges are crisp.
  3. No wontons? No problem! Simply substitute tortilla chips.
Pure Sugar http://www.puresugar.net/
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Cretons (French-Canadian Pork Pate)

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Cretons (French-Canadian Pork Pate)Many years ago, when my husband’s French-Canadian grandmother was still alive, I remember my mother-in-law serving something called cretons at the holidays. Initially, I was put off by this strange pork pate. It was eaten cold, either on crackers or toast, and contained what I (at that time) considered “sweet” spices. I couldn’t wrap my head around how it all worked together.

Flash forward a few years. My husband and our two boys went on a vacation to Quebec while I stayed home with our teeny baby. The hotel served cretons as part of their traditional breakfast and D. fell in love with it all over again. I decided I was going to try making a version.

Over the years I’ve tweaked a bit here and a bit there, and today I’m sharing the version I make. It is authentic? I can’t say — I’ve never tried the real thing! D. assures me, however, that it is pretty darn close. My favorite way to enjoy cretons is spread on top of a buttered, toasted English muffin. Toast will do nicely, too. But you need to have the butter — it just adds a little extra something. So please, just take it from me and try this! I think you’ll agree that it’s a delicious treat.

Cretons (French-Canadian Pork Pate)

Cretons

1 lb. ground pork
1 med. onion, finely chopped
1-2 cloves garlic, minced
1/2 tsp. salt
3/4 tsp. ground black pepper
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
3/4 cup milk
1/4 cup plain breadcrumbs

Brown pork in a large pan along with the chopped onions and garlic. Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg. Stir to combine and cook for 1 minute. Transfer pork mixture to a food processor and pulse until the meat reaches an extremely fine consistency.
Return the pork mixture to the pan and add the milk and bread crumbs and cook for 3 minutes over medium heat. Stir well to blend everything together. Reduce the heat to LOW, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 30-40 min. Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated. Remove from the heat and adjust the seasoning, to taste.
Transfer to a bowl and smooth the top with a spatula or the back of a spoon. Cover tightly with plastic wrap or a lid and refrigerate until well chilled and firm, at least 4 hours or overnight.

Blueberry Dutch Baby Pancake

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Blueberry Dutch Baby

I first read about Dutch Babies years ago. I am pretty sure I clipped a recipe out of a very old “Taste of Home” magazine and filed it away. I never got around to making it. Last weekend we were watching an episode of “Bob’s Burgers” and somehow Dutch Babies were involved. My husband laughed  and thought that a Dutch Baby was some sort of joke. I explained that it was for sure a real thing! There was no no question: I was finally going to make my Dutch Baby. I looked through several recipes and finally settled on one to use as a base.

A Dutch Baby is sort of like a pancake, sort of like a clafoutis. It’s light and custardy and (as I would soon learn from my family) is not for everyone. While I thought it was heavenly, the kids were not as impressed. They probably would have preferred regular pancakes or a blueberry coffee cake. Nevertheless, I thought it was delicious and will make it again — even if it means I have to eat it all by myself!

Blueberry Dutch Baby
Inspired by: Everyday Food Magazine

  • 3 Tbsp. room-temperature unsalted butter
  • 3 large eggs
  • 3/4 cup milk
  • 1/2 cup flour
  • 1/4 cup plus 1 Tbsp. sugar
  • 1/2 tsp. vanilla extract
  • pinch of salt
  • 1/2 cup frozen blueberries

Preheat the oven to 425 degrees F. Melt 2 Tbsp. butter in a medium-sized cast iron skillet. (I did this by simply putting the skillet in the oven while it heated up. Just keep an eye on it so it doesn’t burn!)

In a blender (or large Magic Bullet cup), combine eggs, milk, flower, vanilla, salt, and 1/2 cup of sugar. Blend until the ingredients are well-combined and the batter is slightly foamy.  Remove the skillet from oven and add the blueberries. Then pour the batter into the skillet. Bake for about 20 minutes until the panacake is puffy, slightly browned, and the sides have slightly pulled away from the pan.

Dot the last tablespoon of butter onto the top of the Dutch Baby and sprinkle with the tablespoon of sugar. Slice into wedges and serve.

Blueberry Dutch Baby

{Recipe} Marinated Butter Beans for your Antipasto Platter

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Marinated butter beans

When we have parties, my favorite appetizer to prepare is an antipasto platter — delicious savory treats, piled high on a platter, and shared family style. Add some crostini or baguette to soak up the vinegar and oil from the various foods and you’ve got a treat that will please everyone. The time may be over for summer BBQs, but as the holidays approach, so will entertaining opportunities!

My typical antipasto platter includes cured meat (usually pepperoni or salami), fresh mozzarella, olives, roasted red peppers, maybe some artichokes or pickled asparagus… really, whatever I have on hand. Last month I got the idea of using beans on the antipasto tray I prepared for the boys’ birthday party. Not sure how or why that popped into my head (possibly they were talking about a bean salad on an NPR program about picnic foods that I was listening to as I drove). I threw this recipe together for Marinated Butter Beans and they were a huge hit! Not only were they delicious on their own, but they added zing to a tossed salad and bulked up a pasta salad, too. You may have seen marinated butter beans at the deli case or in the “olive bar” area of your grocery store, but why pay those prices when you can make it yourself for a whole lot less? 

Marinated Butter Beans
A tasty addition to your antipasto tray
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Ingredients
  1. 1 15-oz. can of butter beans
  2. 1/4 c. olive oil
  3. 3 Tbsp. red wine vinegar
  4. 1 tsp. capers
  5. 1 Tbsp. minced onion (not dried)
  6. 1 tsp. diced red pepper
  7. 1/2 tsp. Italian seasoning
  8. pinch of salt
Instructions
  1. In the bottom of a mason jar or a bowl, combine olive oil, vinegar, capers, onion, red pepper, Italian seasoning, and salt. Drain butter beans and rinse well. Add beans to the jar and stir to coat. Refrigerate the beans for at least a few hours, or better yet, overnight.
Notes
  1. Add to your antipasto platter, salad, or just enjoy as a snack.
Pure Sugar http://www.puresugar.net/

For more yummy recipes, head over to Diary of a Stay at Home Mom for Cooking Thursday!

{Recipe} Indian-Spiced Chicken Burgers with Cumin-Yogurt Sauce

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Indian Spiced Chicken Burgers

The summer is winding down, but there is still plenty of time to grill up a great burger! While I love a big, meaty cheeseburger, sometimes it’s fun to change things up a bit. Today I’m sharing with you a recipe for chicken burgers with an Indian twist. Don’t skip making the Cumin-Yogurt sauce — it’s what really makes the burgers stand out!

Indian Spiced Chicken Burgers with Cumin-Yogurt Sauce
A delicious alternative to traditional burgers
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Burgers
  1. 1 package of ground chicken breast (approx. 1 lb.)
  2. 4 scallions, thinly sliced
  3. 2 jalapenos, seeded and diced
  4. 2-inch piece of fresh ginger, peeled and grated
  5. 2 Tbsp. freshly squeezed lemon juice (from 1 lemon)
  6. 1/2 tsp. red chili powder
  7. 1/2 tsp. ground cumin
  8. 1/4 tsp. ground turmeric
  9. 1 Tbsp. ground coriander
  10. salt and pepper
  11. mini pitas
  12. chopped onions and tomato
Cumin-yogurt sauce
  1. 1/2 cup plain low-fat yogurt
  2. 1/2 tsp. ground cumin
  3. handful of chopped cilantro
  4. salt and pepper
Instructions
  1. Prepare the cumin-yogurt sauce first by combining the yogurt, cumin, and cilantro in a bowl. Add salt and pepper to taste. Set aside to allow the flavors to intensify.
For the chicken burgers
  1. Combine the ground chicken, scallions, jalapenos, ginger, lemon juice, chili powder, cumin, turmeric, coriander, salt, and pepper in a medium bowl. Stir everything together really well then let the mixture sit for about 10 minutes.
  2. Gently form burger patties. I made mine more oblong in shape to better fit inside the pitas. Season the patties with a little salt and pepper if you desire and then grill until the ground chicken is opaque throughout the burger. Do NOT undercook the burgers.
  3. Cut four pitas in half and warm them either on the top rack of your grill or in a toaster oven. Don’t overheat them or else they’ll get too crispy. Place two patties in each pita half along with diced onion and tomato. Add a healthy dollop of the cumin yogurt sauce and serve.
Notes
  1. You can grill these outdoors, but they also are delicious broiled or cooked in a frying pan. Use whatever method is most convenient for you.
Pure Sugar http://www.puresugar.net/

 I’m linking up with Sandra at Diary of a SAHM

because it’s Cooking Thursday!
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{Recipe} Bacon-Stuffed Mushrooms

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Bacon-Stuffed Mushrooms

Oh my, it’s been a while since I shared a recipe with you. Well, I’m jumping right back and and I have a delicious appetizer today! I brought this dish to “girls’ night” type thing last night and they were a hit. My husband also raved about the samples I left for him. The best part? You can whip this up in no time at all.

Now, when I think of stuffed mushrooms I think of a sausage and breadcrumb filling, or even a crabmeat filling. I love how they taste, but I’ve never attempted making my own because… well, I’m not really sure. It just seemed like a labor-intensive process. Not so with this recipe. In fact, you can make the filling ahead of time to let the flavors develop, then stuff your mushrooms later, broil, and enjoy.

 

Bacon-Stuffed Mushrooms
Juicy mushroom caps stuffed with a creamy mixture of bacon and cheese.
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Ingredients
  1. 1 package (8 oz.) cream cheese, softened
  2. 1/2 cup crumbled bacon (or real bacon bits)
  3. 1 Tbsp. chopped scallions
  4. 1/4 tsp. garlic powder
  5. 1 lb. whole, fresh white mushrooms, stems removed
Instructions
  1. In a small mixing bowl, beat the cream cheese until it is smooth. Add the bacon bits, garlic powder, and green onion. Stir to combine. Spoon mixture into mushroom caps. Arrange mushrooms on a cookie sheet or broiler plan. Broil for 5-8 minutes until mushrooms are heated through and the tops have slightly browned. Serve warm.
Pure Sugar http://www.puresugar.net/

{Recipe} Easiest-Ever Crock Pot Potato Soup

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Easiest Ever Crock Pot Potato Soup

I know. There are a million recipes for potato soup out there. But you know what? This is a recipe I have been making for years and years. I can’t remember if I started making it while in college, or just after I had graduated, but either way it’s a long time.

My friend Kelly (of the Easter Nest recipe) and I have long been Crock Pot afficianados (way before it was a cool thing again). And I consider this to be our soup. With just a few ingredients, the recipe is easy to throw together, forgiving, and (most important), super-yummy!

Easiest Ever Crock Pot Potato Soup

Easiest-Ever Crock Pot Potato Soup
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Ingredients
  1. 6 cups of peeled, chopped potatoes
  2. 3 cups water
  3. 1/2 cup chopped onion
  4. 3 bouillon cubes
  5. 1/4 tsp. ground black pepper
  6. 3-4 slices American cheese
  7. 1/2 c. shredded cheddar cheese
  8. 1 12-oz. can evaporated milk
Instructions
  1. Combine potatoes, onions, water, bouillon cubes, and pepper in a 3-4 qt. slow cooker. Cover. Cook on LOW for 9-11 hours or HIGH for 4-4.5 hours.
  2. Use an immersion blender to puree the soup (or remove and carefully puree in a blender). If you prefer a chunky soup, use a masher.
  3. Add cheeses and evaporated milk to the soup. Stir to combine. Cover and cook on LOW for 1 hour more or HIGH for 30 minutes more.
  4. Serve with additional cheese, sour cream, chives, and/or bacon bits
Notes
  1. Substitute cream or half-and-half for the evaporated milk if you don't have it on hand.
  2. This recipe can easily be made vegetarian by using vegetable broth instead of water and chicken bouillion.
  3. If you have homemade chicken broth, by all means use it. This happens to be a "throw together" me for me, and bouillon cubes are a pantry staple (whereas I don't always have homemade broth).
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5 Delicious Meatless Meals for Lent

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lenten meals

I’m not ashamed to admit that I am an unabashed carnivore. I love meat. There. I said it. I love my veggies, too, but I have a hard time making them the star of the show. However, every year I see Lent as a challenge to ramp it up. I’m hoping to have a lot more meatless meals to share with you over the next few weeks, but in the meantime, here are a few of my favorites. If you’re stuck for a dinner idea tonight, any one of these is perfect. Just pair it with a salad and BAM! (as Emeril might say)… dinner is served.

 

Roasted Butternut Squash Soup

butternut squash soup

Tomato and Squash Tart with Gorgonzola

summer vegetable tart

Indian Potatoes and Peas

Indian Potatoes & Peas

Creamy Indian-Spiced Lentils

indian-spiced lentils (dal)

Spicy Black Bean Soup

spicy black bean soup

5 Easy Last-Minute Thanksgiving Dishes

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5 Easy Last-Minute Thanksgiving Dishes | puresugar.net

Tomorrow is Thanksgiving and if you’re still agonizing over the menu, don’t fret! I’m sharing 5 easy recipes — 3 for side dishes and 2 for desserts. I’m actually making up the sweet potatoes today and bringing them to my in-laws’ house tomorrow!

Maple Baked Sweet Potatoes
maplebakedsweetpotatoes

Green Beans with Lemon
greenbeanswithlemon

Roasted Brussels Sprouts
sprouts

Peanut Butter Pie
peanut butter pie

Flourless Chocolate Torte
flourless chocolate torte

 

From our house to yours… Happy Thanksgiving!

{Recipe} Old-fashioned Apple Crisp

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Old-fashioned Apple Crisp

It seems that pumpkin (or pumpkin spice) gets all the attention as the featured fall flavor. But you know what? As much as I love pumpkin, I still adore apple. Apple cider, apple pie, and of course… apple crisp all top my “must make” list for autumn. 

I think this was another recipe I started making while in college (thinking back, I did a lot of cooking in that Amherst apartment). Sure there are more exciting variations on apple crisp. They might call for oats or walnuts or something fancy. But I love the simplicity of this recipe. It never lasts long in my house, and is especially delicious warm and topped with a little vanilla ice cream. Enjoy!

 

Old-fashioned Apple Crisp
A simple dessert recipe the entire family will enjoy
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Ingredients
  1. 4 c. sliced apples
  2. 1 tsp. cinnamon
  3. 1/4 c. water
  4. 1/3 c. butter, softened
  5. 1/2 tsp. salt
  6. 3/4 c. flour
  7. 1 c. sugar
Instructions
  1. Pre-heat oven to 350 degrees. Spread the sliced apples evenly in an 8x8 baking dish. Sprinkle the apples with a mixture of water, cinnamon, and salt. Stir together the sugar and flour and then work the butter in, using a fork or a pastry blender. Spread the crumb mixture over the apples and bake uncovered for 40 minutes.
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