Growing up my favorite part of going to Chinese restaurants, besides playing drums with the chopsticks, was the little bowls of crispy wonton strips served with Duck sauce. I was content with a cup of hot tea and those little bits of crispy goodness. I still love finding a restaurant that serves those, but here in Maine they are few and far between. My mom always kept a package at home and I grew up always putting them in my soup. Now that I’m at home and always have a package of wonton wrappers in my refrigerator, I make my own batches for snacks and soups. My daughter loves to put them in her soup as well and my husband will grab a handful to snack on here and there.

So, whether you love these crispy strips or want to use up the rest of your wonton wrappers, here is a quick and easy way for them to be yours! It isn’t healthy, but I prefer to fry them since they puff up nicely. I’ve included directions for frying and baking.

Crispy Wonton Strips

Ingredients

• wonton wrappers
• 1/2 peanut or vegetable oil

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Cut each wonton wrapper into rectangular strips, about 1/4 inch.  I get about 5 strips per wonton wrapper.

In a small saucepan, heat oil on medium-high heat. Once the oil is hot, drop in a few strips at a time, making sure not to crowd the pot, and allow to fry until golden brown. Usually only takes about 20 seconds.

Remove the wonton strips and place on a paper towel to absorb excess oil.

Store in an airtight container at room temperature for 1 to 2 weeks

**Alternatively you can bake these at 350. Place on a baking sheet and brush an egg wash over each strip and bake for 10 minutes or until golden brown.

Source: The Way to His Heart

I never know what I am going to get when I ask my daughter, “What do you want for dinner?” Her answer could be ice cream, macaroni & cheese, or snow. So, when I asked the family last week what they wanted and she responded, “meatballs” I was in shock. Of course, my husband jumped on the meatball bandwagon faster than I could shoot it down since I was tired and didn’t feel like going through the ordeal of making meatballs. But, if my husband and daughter want meatballs, they are going to get meatballs!

I have a little more time intensive meatball recipe that I will share with you one day that yields great results, but this recipe is simple and fast and they really taste great. Frankly,  if you are going to have one meatball recipe in your repertoire then this should probably be it. I just still enjoy making them in a more traditional way, but when I have more time and energy, which I’m lacking these days.

These meatballs taste wonderful enough to entertain with, but are quick enough to make any night of the week. You can whip up a double batch and freeze them pre-cooked or after they have baked. If you prefer to saute them rather than baking, go for it. You really can’t mess these meatballs up! After I have baked the meatballs, I toss them in a warm batch of marinara sauce and let them finish on the stove top. Serve with spaghetti and you have a dish worthy of a song !

Weeknight Meatballs

Ingredients

• 1 small onion, grated
• 1/4 cup chopped Italian parsley
• 1 large egg
• 3 Tbsp ketchup
• 3 garlic cloves, minced
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2/3 cup grated Parmesan
• 1/4 cup dried Italian-style bread crumbs

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• 1 lb ground beef

Pre-heat oven to 350 F. Line a baking sheet with aluminum foil and place an oven proof wire rack on top.

In a medium bowl, whisk the first 7 ingredients together. Stir in the Parmesan and breadcrumbs until combined. Fold in the ground beef.

Roll the meatballs in to small balls, evenly sized. This will ensure even cooking time. I like to use my cookie scoop to make sure they are all the same size and then give them a slight roll in the palm of my hand. Don’t over work the meat as it will become tough.

Bake the meatballs for 20 minutes, depending on the size of your meatball. Again, mine are small, about 2 tablespoons worth of meat. Do not overcook them if you are planning on adding them to your sauce later on.

Adapted from Giada De Laurentiis

The first day of spring has come and just a few days ago we began to see the ground again and the hopes of what would become spring. We started looking at what we would do with the yard, getting excited for Easter and our little ones third birthday, and the months of gardening ahead of us. There were even some local rumors of crocus sitings. Then, almost 10 inches of snow was dumped on us. Granted, it’s still winter and we are in Maine, but with the end in sight it was just plain rude!

Last weekend I made a batch of these muffins for the first time. The little green specks of zucchini popping through remind me of spring flowers coming to life. The muffins were also made with one of my freezer stashes of zucchini from our harvest last summer. I knew my daughter would enjoy these and I had hopes that my husband would get past the zucchini. The entire batch was gone within 24 hours. They weren’t even finished before another batch was requested! Adding zucchini into baked items officially has the green light in my household and I couldn’t be happier. It’s always nice to tell a toddler that they are eating something they think they don’t like. “I don’t like zucchini.” “Do you like that muffin?” Her reply was,” Yes!” So the sweet words of victory coming out of my mouth, “Then you like zucchini.” Score one for mom!

To get everyone in the spirit of the upcoming warmer months, I’ve decided to have a giveaway. How would you like to win a $43 gift certificate to Catching Fireflies? Yes, $43. They like to offer fun and quirky amounts because they are fun and quirky! Buy something for yourself or your home or maybe get a jump on Mother’s Day shopping or the upcoming wedding season! They were so generous at Catching Fireflies that they offered a discount code for everyone to use. It will be good for one month, so everyone can enjoy their fun items. Just type in “HEART” and receive 20% off your purchase!

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Zucchini Apple Muffins

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 tsp baking soda
• 1/8 tsp salt
• 1 large egg
• 1 large egg white
• 1 tsp vanilla
• 1/3 cup granulated sugar
• 1/4 cup honey
• 2 cups grated zucchini, with moisture squeezed out
• 3 tbsp canola oil
• 1/3 cup unsweetened applesauce
• 1 apple, peeled and grated
• 1 apple, peeled and diced
• 1/2 cup walnuts or pecans, chopped (optional)

Preheat oven to 350 F. Line muffin cups with baking liners.

In a medium bowl,  mix the flours, cinnamon, nutmeg, baking soda and salt.  Set aside.

In the bowl of a stand mixer, beat the egg, egg white, vanilla, sugar, and honey until combined. On low, add the grated zucchini, oil, applesauce, and grated apple. Add the flour mixture until just combined. Then, fold in the diced apples and chopped nuts.

Bake for 20 to 25 minutes or until a toothpick comes out clean. Allow the muffin tins to cool on a wire rack for 5 minutes. Remove muffins from muffin tin.

Maybe be served warm or at room temperature. Can be stored in an airtight container for 3 days or the refrigerator for 1 week. Can be stored in the freezer for up to 3 months.

Yields 12

Source: The Way to His Heart

Lately, I’ve been trying to take a few minutes for myself. I only have a few to spare and usually it revolves around food. In the mornings, every so often I wake before every one else. If I think I have enough time I’ll try and make breakfast so I can sit down and enjoy it and remember each bite I took. Sometimes I’ll flip through a magazine or see what is happening in the world, but sometimes I’ll just sit and eat. Be present in the moment. In a few minutes the house will become chaotic. Dogs will be racing around, the cat will meow, and my daughter will be requesting every moment of mine. So, I treat myself to something that tastes so special but is so easy to make. I get this going while I start puttering around the house, preparing for the day. It tastes indulgent, but requires a few ingredients. Good enough to sneak a portion for yourself or make a large portion and serve for a nice breakfast or lunch.

This makes two servings, but you can easily double or triple the recipe and bake in a large casserole dish instead. Make sure that you really get the moisture out of the mushrooms or it will bubble up and cause an unsightly mess in your dish, not to mention it wont taste as nice!

Serves 2

Baked Eggs with Mushrooms and Parmesan

Ingredients

• 1 lb Baby Bella mushrooms
• 1 Tbsp olive oil
• salt and black pepper to taste
• 4 large eggs
• 2-3 tsp freshly grated Parmesan
• 2-3 tsp finely chopped parsley for garnish, optional

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Pre-heat oven to 400F. Spray 2 individual oven safe dishes with cooking spray.

Wash mushrooms and dry with paper towels. Slice the mushrooms into slices about 1/2 inch thick.

Heat oil in a large saute pan over high heat and saute mushrooms until they have released all of their moisture and it has evaporated, about 6 to 8 minutes. Season the mushrooms with a little salt and freshly ground black pepper and quickly transfer to baking dishes.

Break two eggs over the mushrooms in each individual dish. Season the eggs with a little salt and pepper to taste and sprinkle some Parmesan over them.

Bake until the eggs are cooked to your liking, about 10 minutes for firm whites and partly soft yolks.

Serve hot.

Source: Kalyns Kitchen