Quick and Yummy Wonton stuff

We had a pretty yummy dinner tonight.

1 bag of mini wontons (we get bags at Costco-- CJ all natural chicken and vegetable)
half a can of coconut milk
some ginger (maybe 1/2 tsp?)
lemongrass (We had some on hand so I chopped it up and stuck it in. I don't know how much difference it made)
Small bunch of chives
Greens, like kale or bok choy

Saute the wontons in oil with all the ingredients except the greens. Once it's mostly cooked add the greens and finish cooking.

This was delicious, fairly healthy, and easy to make. I need to stock up on mini wontons. ;)

Pasta with Mushroom sauce

We made this recipe last night when the guys were all out. It is EXCELLENT!

 

Prep Time: 20 min

Start to Finish: 20 min

Servings: 6 (this is subjective, it really depends on how much you eat, teenage boys will eat much more than what this suggests as a serving size)

8oz Uncooked Pappardelle Pasta (we used fettuccine noodles)

2 TBS Butter

1 medium Onion; thinly sliced and separated into rings

16oz of mushrooms (We used regular button mushrooms, however you can use whatever type you desire)

2 tsp chopped fresh Sage leaves (we used ~1/2 tsp dried sage leaves)

1 tsp chopped fresh Thyme leaves (we used ~1/4 tsp dried)

1 cup Whipping Cream

1/2 cup grated Parmesan cheese

1/2 tsp salt

1/4 tsp ground pepper

1. Cook and drain pasta as directed on package (we started the water boiling and then started step 2... placing the pasta in the water once it boiled.)

2. In 12" skillet melt butter over medium high heat.  

Cook onions in butter 8-10 min, until soft and golden.

Add Mushrooms, chopped sage, and thyme; cook until mushrooms are tender, ~5 min.

Stir in whipping cream, cheese, salt, and pepper.

3. Pour Sauce over cooked pasta and toss. 

(the timing of the food worked out pretty perfect.  The sauce got done a little before the pasta which meant that it simmered for a couple minutes, making it all the better!)

ENJOY!

Baked Creamy Chicken Taquitos

A friend of ours made this when we came over for dinner the other night. They were so good. Josh ate like eight of them. So fantastic!

Recipe by OurBestBites.com

Ingredients:
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Directions:
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Lemon, Asparagus Fettuccine

This is a great recipe that I stole from Angela. We double it.

Ingredients:
8oz Fettuccine Noodles
2 cups asparagus
1 summer squash
2 (1 tsp) cloves garlic
1Tbs butter
1/2 cup cream
2 tsp lemon peel
Parmesan cheese

Cook Pasta. Cook asparagus, squash and garlic in butter for 2-3 minutes. Remove vegetables and add to pasta. Combine cream and Lemon peel in skillet. Boil 2-3 minutes or reduced to about 1/3 cup. Poor cream over pasta. Stir gently. Add Parmesan.

Quinoa, Black Bean, and Corn Salad

This is so yummy and fresh tasting. I love it! Perfect for the summertime. I have made it as a side or as the main course.

This recipe doesn't have peppers, but this was the best picture I could find.

Ingredients:
1 cup red quinoa, cooked with broth
2 cups chicken or vegetable broth
1 15 ounce can black beans, drained and rinsed
2 cups frozen roasted corn kernels (or plain corn)
1 avocado, cut into ½ inch pieces
1 pint grape tomatoes, halved (or other small tomatoes)
½ red onion, finely chopped
1/3 cup olive oil
¼ cup lime or lemon juice
Zest of 1 lime
½ teaspoon salt
¼ teaspoon pepper

Directions
Cook quinoa with broth according to instructions on package. Cool quinoa. Combine quinoa, beans, corn, tomatoes, onion and cilantro. Make a dressing with the oil, lime or lemon juice, lime zest, salt and pepper to taste. Toss together. Garnish with the avocado and additional cilantro.

Mom's Best Breakfast

In a medium saucepan combine 4 cups of water with a pinch of salt. Place pan on stove burner and turn to the hi setting. Bring mixture to a boil. Turn off burner and immediately stir in 2 cups of uncooked oatmeal. Let stand for five minutes. Dish into individual bowls and serve with raw goat's milk and honey. (-: