Saturday, March 20, 2010

Wonton Cups

All week, I've been looking forward to the weekend. Not just because it's the weekend, but because I have been planning to make homemade egg rolls. And finding this awesome orange chicken recipe yesterday sealed the deal for Chinese take-out-made-in night.

What does this have to do with wonton cups, you ask? Well, after making up all the egg rolls, I had quite a bit of filling left over. While the filling is certainly delicious on its own, I wanted some sort of cute vessel in which to present them. Enter wonton wrappers.

This could possibly be the easiest recipe in the world, and a great base for many cute appetizers. Here, I just brushed the wonton wrappers on both sides with canola oil, and gently pressed them into a cupcake pan. Bake in a preheated 375 degree F oven for 5 minutes. Let cool slightly before removing. Spoon in desired filling; in my case, an Asian-inspired salad.

I'm already dreaming of many other uses for these cups. A light coating of cinnamon and sugar, and you have a dessert cup... Ready to be filled with chocolate mousse or a small scoop of ice cream. Or, sprinkle with garlic and taco seasoning before adding some taco salad. The possibilities are endless!

Do you have any great ideas for these wonton cups? Add it in the comments section below!

Friday, March 12, 2010

Curry Turkey Meatballs and Yellow Rice

It's been a busy week. I took my first business trip. To New York City (another first for me). Our NY office is located in the heart of Midtown, just a hop-skip-jump away from Rockefeller Center, Times Square and Radio City Music Hall. And I got to stop by Grand Central Station. How lucky can a girl get?

It was an incredibly busy day, having flown there and back all in the same day. Luckily I was able to catch a few sites along the way, as you can see above.

Needless to say, I'm not used to this travel thing - and with all the follow-up work - I've been gravitating toward quick and easy meals this week for dinner; ones that provide ample leftovers for lunch the next day. These curry turkey meatballs (adapted via Life's Ambrosia) fit the bill. Quick and easy, but full of amazing flavor. Served alongside yellow rice and some steamed veggies, it was a perfect meal.


1 lb. ground turkey
1/2 c. bread crumbs
1/2 medium onion, finely chopped
1 1/2 tsp. curry powder
1/2 tsp. garlic powder
1/4 tsp. cumin
1 tsp. salt
1/4 tsp. black pepper
1/4 c. cilantro, finely chopped (optional additional for garnish)
1 egg, lightly beaten
olive oil

2 Tbs. butter
1/4 c. orzo
3/4 c. rice
1 1/2 c. water, divided
1 tsp. turmeric
salt and pepper to taste
1/2 c. frozen peas

Combine first ten ingredients in a large bowl. Using your hands, mix to thoroughly combine. Scoop out 1 Tbs.-sized portions and roll into balls.

Heat olive oil over medium heat, enough to coat bottom of the pan. Add meatballs and cook until browned on the outside, and cooked through on the inside (approximately 15-20 minutes). Remove to a paper towel to drain.

To make the rice: In a medium saucepan, melt butter over medium heat. Add orzo and cook until toasted and golden brown, about 2 minutes. Add rice, 1c. water, turmeric, salt and pepper. Bring to a boil, then reduce heat to low and simmer until all water is absorbed. Taste rice and continue to add water 1/4 c. at a time, letting absorb each time, until rice is tender. Add frozen peas and cook additional 2 minutes, until peas are warmed through.

Wednesday, March 3, 2010

Oven Fried Potatoes

I'm always on the lookout for a good deal. This usually means buying in bulk. This usually results in inordinate amounts of food spilling from our refrigerator, freezer(s) and pantry.

Case in point: Those big old bags of Idaho russet potatoes for $2. Love them, but using up 10 lbs. between two people can be less than easy at times... Downright tough!

But oven-fried potatoes always ensures that we eat more than our fair share of spuds in one sitting. This is one of our favorite ways to eat potatoes, especially alongside a big, juicy burger.

4 large potatoes, thoroughly washed and skins on
1/4 c. oil
1 Tbs. Parmesan cheese
2 tsp. dried parsley
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. pepper

Preheat oven to 375 degrees F. Cover a baking sheet with tin foil, then grease with cooking spray.

Cut each potato into eight wedges. Arrange peel side down on the baking pan.

Whisk together remaining ingredients in a small bowl. Brush over potatoes. Bake for about one hour, or until golden brown.

Remove from oven and let cool slightly before serving. Great with burgers!