Crab Rangoon

So for the new year, I thought I would attempt one of my favorite “Chinese” foods: crab rangoon. They are always so yummy!!! We found a recipe online that didn’t look too terribly difficult and gave it a spin. (Props to my boyfriend for his assistance in the kitchen)

Crab Rangoon
Ingredients:
1/4 c sour cream
2 (8) oz pkgs cream cheese, softened
3/4 c crab meat
2 green onions, sliced thin
1 large clove garlic, minced
2 t soy sauce
1 t sugar
Wonton wrappers
Oil (for frying)

Directions:
Whip together sour cream, cream cheese, soy sauce, and sugar until smooth. Fold in remaining ingredients (except the wrappers of course). Hear oil to med-high and it needs to be 1 1/2 inches deep. Place a small bowl of water on your work surface and lay out 6 wrappers. Place about 1 1/2 t of filling in center of wrapper. Moisten edges, bring up corners and pinch together, along with the sides so the filling doesn’t come out. Place in hot oil and fry until golden brown. Repeat until all the filling is gone.

These turned out so good!! We halved the recipe since one of my resolutions is to eat healthier. A few tips though: only fill 3 wrappers at a time and leave the rest in the fridge otherwise they’ll dry out. Enjoy!

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Chicken Parmesan Alfredo with a Twist

Here is a wonderful thing that is not completely homemade but oh-so-easy and wonderful to make. Chicken Parmesan Alfredo with a little help from my good friend Ragu. They make this decent Alfredo sauce-in-a-jar so I decided to steer away from the usual Fettuccine Alfredo (it’s ok I haven’t lost my sanity). I looked on Ragu’s website and Tada! There was this wonderfully simple recipe right there. Here ya go!

Ingredients

  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 1 egg, beaten
  • 3/4 cup Italian seasoned dry bread crumbs
  • 1/4 tsp. paprika (optional)
  • 1 jar (16 oz.) Ragu® Cheesy Classic Alfredo Sauce
  • 1/2 cup shredded mozzarella cheese (about 2 oz.)

Directions

  1. Preheat oven to 400°. Dip chicken in egg, then bread crumbs combined with paprika, coating well.
  2. Arrange chicken in 13 x 9-inch baking dish. Bake uncovered 20 minutes.
  3. Pour 1 cup Ragu® Cheesy Classic Alfredo Sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining Sauce, heated, and sprinkle, if desired, with grated Parmesan cheese.

Ok so I left out the tomato (shocker I know). But I did add in this wonderful new pasta I found: it includes a whole serving of veggies with every serving of pasta!! What an awesome idea right?!?!?! If only my mother knew about this when I was growing up, there would have been no struggle to get me to eat my veggies! So instead of serving it with the remaining sauce, I cooked up some of these noodles and added the sauce to them.

Oh and that tasty looking bread you see there? It’s my secret recipe garlic bread. Let’s just say it’s amazing and you can’t just eat one piece.

Turkey Tetrazzini

As requested, I rolled up my sleeves and got back in the kitchen. Since I had loads of leftovers from Thanksgiving, I needed to get rid of some of them. So I found this wonderful recipe on Allrecipes.com for Turkey Tetrazzini. Here ya go! I modified this recipe a bit and added cooked peas at the very end. Made for a very tasty addition (not to mention healthy!)

Ingredients

  • 1 (16 ounce) package uncooked spaghetti
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 1 2/3 cups grated Parmesan cheese
  • 4 cups chopped cooked turkey

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
  3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
  4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

And pictures as usual.

Tada!

According to Allison (and myself) this was a very successful recipe. The sauce was just right and was the perfect way to use up all that extra turkey. Only draw back to this recipe: I could’ve fed a whole army with this! Luckily we finished the leftovers today so time for a yummy recipe tomorrow!

No leftovers from the leftovers

Leftovers are the bane of my existence. Ok so maybe not so drastic, but still they get annoying after a while. Especially when you have this awesome recipe that you love to make but then you’re eating it for a week. Straight. I think the only thing I love that much is ice cream. Speaking of which I should go have a bowl of.

So last week I made the Pork Tenderloin ( https://collegestudentcooking101.wordpress.com/2011/09/27/pork-tenderloin/ ). There was a lot left. Allison and I both had it at least twice for lunch but we still had a ton left. So my wonderful chemistry mentor Dr. C suggested I try this recipe that used pork tenderloin, so that’s what I did tonight.

Pork Tenderloin with Black Beans and Rice

Pork tenderloin, already cooked

1 can black beans, drained and rinsed

1/2 c. chicken broth

1 T olive oil

1 T chopped onion

1 t tyme

1/2 t cumin

1 t seasoned salt

1 t pepper

Rice, cooked

Saute onion in olive oil in medium sauce pan. Add chicken broth and spices. Add beans and pork. Bring to a boil over medium heat for 10 min, stirring occasionally.  Serve over rice.

Here is the wonderful finished product. I promise it tastes better than it looks.

Allison and I both agreed that this was a success. The best part was that there weren’t any leftovers! Tada! Needless to say I will definitely make this again, maybe with chicken or beef instead. The possibilities are endless.

No cooking!!!

So I really haven’t posted anything in the past couple of days because I haven’t had to cook! Don’t get me wrong, I’m enjoying cooking, but sometimes a break is nice. Here’s a run-down of my culinary experiences the last couple of nights.

Wednesday

Allison cooked tonight. She made this yummy chicken fettuccine alfredo with peas. (gotta have that green stuff) We even had some fresh pineapple to go with!

Thursday

My boyfriend was in Indy for a job interview so he came over to say hi and took me out to dinner. We found this great little place not too far from where I live called La Trattoria. It’s this little Italian restaurant inside a house. They have great decorating and the food is even better! I had Tortellini alla Panna aka tortellini filled with cheese, tossed in an alfredo sauce with pieces of ham. It was tasty!

Friday

Another night out! This time I went out with Allison and her husband. We went to this little place that Allison has been raving about for weeks! It’s called Sisters and it’s located on Madison just south of downtown Indy. Basically it’s a diner with really good home-made food. I had chicken fried steak with mashed potatoes and gravy. Dessert was by far the best though. I had their apple crunch pie… oh my was it good!! Came with a little ice cream on the side and it was heavenly!

Tonight will consist of leftovers (probably the pork tenderloin from Tuesday). Until next time!

 

Pork Tenderloin

This recipe actually started last night. I decided to try a different kind of meat this week so Allison suggested a pork tenderloin. Aldi has this wonderful pre-marinated pork tenderloin but what’s the fun in that? So I got a 2-lb pork tenderloin from Kroger (that was the smallest they had) and went to work. I wasn’t quite sure how to make the marinade so I perused the wonderful world of online recipes for some ideas. I knew I wanted something that included Dijon mustard, so I found this one:

1/2 c. olive oil

3/4 c lemon juice (supposed to be freshly squeezed)

1 1/2 T rosemary

1 T thyme

garlic powder (or fresh)

2 T Dijon mustard

I mixed all this together, threw in some salt and pepper, and then soaked the tenderloins in it overnight and all day today. Then the lovely Allison put it in the oven at 350 F for 40 min. She also threw some potatoes, zucchini, green peppers, green beans, and onions in some olive oil and sautéd them. I seasoned them with rosemary, garlic powder, seasoned salt, and pepper and let those cook for about 20 min. This was our finished product.

We’re “going green!”

The tenderloin received the Allison stamp of approval but now we have a tenderloin and a half left so if anyone wants leftovers please let me know and I will gladly share with you. Oh and this next photo is for my mother as Allison thought she needed concrete proof that I willingly ate vegetables.

*There is no one holding a gun to my head (per Allison).

Now the world has proof that, yes, Krista will eat veggies. And she actually enjoys them.

Nice ‘n Easy

So I have a confession to make. I don’t always eat healthy. Tonight was one of those nights. I have a P-chem exam to study for and I worked till 6:30. Quick and easy dinner was on the menu. My go-to quick food is none other than macaroni and cheese (my co-workers can attest to this, I ate it almost every day for lunch this summer). I figured I should add some variety to that so I decided to go with some scrambled eggs. They add some protein and they’re also quick and easy.

Apparently I’m feeling yellow tonight. I even bought some pineapple for Allison and I to enjoy. Is this healthy? No. Tasty? Oh yes.