Tuesday, March 23, 2010

Spring is Finally Here!

...and so new recipes are coming into season! I made this recipe today and think it would make an excellent appetizer or side, or even light meal! They are pretty and very simple - they kind of resemble flowers, so they're perfect for the season. Hope you enjoy this colorful, healthy new recipe. I promise to try to update more regularly!

Crab Slaw in Baked Wonton Cups

(note: I did not make this recipe uniform, so I will just let you know what ingredients to use since making it is pretty simple - I'm sure you can do it if you have the right ingredients)


Bagged coleslaw mix (shredded green and red cabbage, carrot)

Crab meat (I use imitation, but if you want to use real, go for it)

Wonton wrappers (available in the refrigerated area of most produce departments or international food stores)

Light mayonnaise

Fat free plain yogurt (I use organic plain regular yogurt, but greek style also works)

Chopped celery

Chopped parsley

Celery seed

Dill (fresh or dried)

Salt and pepper

  1. For wonton cups: Preheat oven to 375F
  2. Spray a muffin tin or mini-muffin tin with nonstick cooking spray
  3. Place a wonton wrapper in the bottom of each muffin spot on the tin, pushing it down into the bottom to make a small cup. If you are using a mini muffin tin, one wrapper for each cup will be enough. If you are using a standard muffin tin, you may want to layer 2 wrappers to make each cup by brushing the bottom of the first wrapper you place down with a small bit of water and placing another wonton wrapper on top of that, rotated slightly so the corners stick out of the cup creating petals)
  4. Once wonton wrappers are placed in muffin tin, brush them with a light layer of vegetable oil
  5. Place tin in preheated oven and bake for 7-9 minutes, or until cups bubble slightly and start to turn golden brown.
  6. Once cups are finished, remove from oven and allow to cool on serving dish before filling with crab slaw
  7. For slaw (can be prepared as cups are baking): Shred crab meat and mix equal parts coleslaw mix and crab meat together
  8. Add chopped celery, about 1/4 of the amount of slaw/crab you have (i.e. if you have 4 C of crabslaw, add 1 C chopped celery)
  9. Add equal parts mayo and plain yogurt to the crabslaw until it has a creamy consistency and is coated to the amount you prefer for slaw.
  10. Season with celery seed, dill, parsley, salt, and pepper. To guide you, I typically use about 1 tsp each of celery seed and dill per cup of slaw mixture. Parsley, salt, and pepper can be added to taste - not much is needed.
  11. Place mixture inside the cooled wonton cups and serve. Can be garnished with a dash of paprika or old bay on the top of each for color, or a dash of Louisiana hot sauce does the trick, too!


Thursday, March 4, 2010

Sorry for the break!

Hi everyone! Sorry I've been kind of neglecting the blog lately - but while I was gone, I was trying lots of good stuff and experimenting with new recipes so I decided to share an easy one with you all that I loved. It's the world's easiest pulled pork. This might be a well-known recipe, but I loved it! It was cheap and easy, which is key. The rootbeer makes the pork really sweet and tender.

World's Easiest Sweet Pulled Pork

All you will need is 1 pork loin or roast, a can of rootbeer, a slow cooker, your favorite BBQ sauce, and your favorite hamburger buns.

  1. Place the pork in the slow cooker and pour the rootbeer over it. Cover and set slow cooker to low heat setting.
  2. Allow to cook for 6-8 hours, or until pork can be pulled apart easily with a fork and is cooked all the way through (time may vary based on slow cooker)
  3. Drain rootbeer from slow cooker and shred pork with a fork.
  4. Add your favorite bbq sauce and serve on buns! Goes great with coleslaw for a side dish.

Be back soon with more stuff for you guys!