Monthly Archives: January 2019

Potstickers Soup

Who buys Siwin Asian Potstickers from Costco? We do ALL the time. We never however noticed the recipe for Potstickers soup on the back of the bag. My mother-in-law was the eagle eye who found it and made it first and then highly recommended that we try it too! I’m glad we did since this makes a great quick and easy recipe which we all happily enjoyed.

The recipe calls for 1/2 cup of chopped carrots. I did carrots and celery. My mother-in-law used broccoli and cauliflower. Add what you have on-hand.  My mother-in-law also added shrimp in the last few minutes of cooking.

potstickersoup

1. Use a medium size pot and add: 4 cups water, 2 cups of broth – chicken(recommended) or beef, 1 Tbsp soy sauce, 1 Tbsp sesame seeds, 1/4 tsp sesame oil, 1/2 cup of chopped carrots or favorite vegetable, bring to a boil.

2. Add 20 Potstickers and return to a boil, gently stirring from time to time to prevent sticking, boil for 3 minutes. Add 2 tsp chopped green onion and serve.

potstickers

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Burritos

We all have that one night when we are driving our kids here and there and sometimes the best option for dinner is take out.  It doesn’t have to be however, with some good planning and a great recipe.

I have been making this burrito recipe for a while now. The whole family loves it and it’s super filling and makes for great leftovers for lunches. The recipe is from The Best of Bridge.

I have two major reasons for loving this recipe. Firstly, I can make it ahead of time and stick it in the fridge to be cooked later. Secondly, I can change it up by adding ground chicken, ground turkey or ground beef.

I timed myself making this dish, just prep, no cooking time was added. I started frying up my ground chicken at 3:45pm and had the burritos all assembled by 4:08pm. not too bad….just over 20 minutes. I did small things in between as the chicken cooked so it wasn’t all just kitchen time. If you are really in a rush some nights, you could pre-make the meat in the morning and then assemble the tacos just before dinner.

My daughter and I were off for swimming lessons at 4:30pm. My husband came home and put the burritos in the oven. He and my son ate at 6:00pm and then they were both off to my son’s activity. My daughter and I came home just a few minutes later to a nice hot meal ready to go! Easy peasy!

I would suggest adding 10 minutes more of cooking time if the burritos have been cold in the fridge.

burritos

2 Lbs lean ground beef (turkey or chicken)
1 medium onion, chopped
2 Tbsp taco seasoning (1 pkg)
1/4 tsp pepper
1/4 tsp oregano
2 Tbsp chopped fresh parsley (I add only if I have some)
1 cup sour cream (fat-free is fine)
2 Lbs Monterey Jack cheese, grated
1 cup medium taco sauce
10 flour tortilla shells

1. In a large frying pan, brown ground beef and onions.
2. Add taco seasoning, pepper, oregano, parsley and sour cream.
3. Add 1/2 the cheese and 1/2 the taco sauce, mixing well.
4. Place 2 Tbsp (30 ml)or more of beef mixture on each tortilla shell and roll up.
5. Place seam side down in 9×13″ casserole dish.
6. Top with remaining cheese and taco sauce.
7. Bake at 350F (180C) for 15 minutes, or until cheese melts and is heated through.

TIP: If you want to make individual burritos, use all the cheese and taco sauce in the mixture, then wrap each burrito in plastic and freeze.

Mac and Cheese

Throw out your recipe for mac and cheese and replace it with this one….like seriously….do it! I have made this recipe several times. I’m not sure why I haven’t shared it on my blog. I wish I had because I panicked that I had lost it. I look through so many recipes and it is becoming very hard to remember what websites I’ve been on. Thankfully I found it again! This gem was found on throughherlookingglass.com.

The only change I made was to use more elbow macaroni. I used 10 ounces of dry macaroni instead of 8. If you are using a bigger pasta…I would add just 8 ounces.

For the fresh bread crumbs, I used brioche buns that I had leftover from a previous dinner.

This recipe is EASY! The only time spent was grating the cheese, which took no time at all. This makes a great weekday meal and leftovers make great lunches for the kids.

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8 ounces dried macaroni (elbow or spiral)
4 tablespoons unsalted butter
1/2 cup fresh bread crumbs
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
2 1/2 cups coarsely grated, sharp white cheddar cheese
1 cup coarsely grated Swiss-style Gruyere cheese
1/4 cup finely grated Jack cheese (can use Monterey Jack if you can’t find the dry Jack)

1. Preheat oven to 375F.
2. Grease a 1 1/2 quart souffle baking dish. Set aside. (I use a 9×13 glass dish)
3. Boil a large pot of water to cook macaroni according to package directions. Stop cooking about two minutes early (Pasta should be slightly underdone)
4. Drain and rinse pasta with cold water and set aside.
5. In large saucepan, melt 1 tablespoon of butter.
6. Add fresh breadcrumbs and stir until thoroughly coated. Set aside.
7. In a small saucepan or microwave, heat milk until very hot but not scalded.
8. Meanwhile, in the pan you used for the breadcrumbs, melt remaining 3 tablespoons butter over medium heat. When butter is bubbling, add flour and stir until cooked, about 1 minute.
9. Slowly whisk in hot milk, whisking continuously until all milk is incorporated and sauce begins to thicken, about 5 minutes.
10. Remove pan from heat and stir in salt, black pepper, cayenne, 1 1/2 cups of cheddar, 3/4 cup of Gruyere and all the dry Jack cheese.
11. Mix well until all the cheese has melted.
12. Add cooled macaroni to the cheese sauce and pour mixture into the buttered casserole dish.
13. Sprinkle with remaining cheddar and Gruyere cheeses, then top with buttered bread crumbs.
14. Bake uncovered for 25-30 minutes, or until the breadcrumbs are golden brown and casserole is bubbling.
15. Let sit for 5 minutes, then serve.

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