Baked Crab Rangoon


I love making over traditional, unhealthy takeout recipes. I’ve never been a fan of crab rangoon, but I figured there has to be a better way to prepare these. So I thought about what I don’t like about the ones I’ve had. First, that they are deep fried, and second, that there is so little crab and too much cream cheese. With my new inspiration, I set out to makeover the traditional crab rangoon. Make them light and healthy while keeping the delicious flavors and texture associated with the unhealthy version.

24 wonton wrappers (I used Nasoya brand)
Olive oil cooking spray
8 oz lump crab meat
1 tsp Worcestershire sauce
2.5 tsp curry powder
1 tsp ground ginger
1/2 tsp cayenne pepper (optional)
1/2 cup reduced fat cream cheese
1/3 cup scallions, washed and thinly sliced


Combine the cream cheese and crab meat.  Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 – 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

Easy Bernaise Sauce



Béarnaise sauce can magically transform a simple roast or steak into something really special. It is traditionally paired with steak and French fries, but also goes well with steamed vegetables.




  • 1 tbsp black peppercorns
  • ½ cup (125ml) white wine vinegar
  • 2 eschallots, peeled and finely diced
  • ¼ cup loosely packed tarragon, leaves and stems, finely chopped
  • ¼ cup loosely packed chervil, leaves and stems, finely chopped
  • 4 egg yolks, at room temperature
  • 125g butter, at room temperature, cubed


Crush the peppercorns in a mortar and pestle until they form a coarse powder. Place this, with the white wine vinegar, eschallots and herbs, into a small saucepan over a high heat. Bring mixture to the boil and let bubble (uncovered) for 5 minutes or until reduced by half.

Strain this liquid into a bowl, extracting as much moisture as possible. Place bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water), add egg yolks and whisk for a couple of minutes or until mixture starts to thicken.

Add the butter, one cube at a time, whisking constantly. Don’t add another cube until the previous one is incorporated into the sauce. Once all of the butter has been added, remove bowl from heat and season to taste. Keep sauce warm and covered.

Aspargus Artichoke Salad

Artichokes and asparagus are two of my favorite veggies. One is slightly sweet, the other nice and salty. Both are great veggies to cleanse the liver and digestive tract, and they contain powerful nutrients that satisfy you. When seasoned with just the right touch of onion and garlic, this dish does not taste one bit like a boring bowl of veggies. Give this a try as a simple side one night when you’re not in the mood for something fancy, but want something tasty. Or, perhaps, eat the whole thing like I prefer for a veggie-filled lunch, guilt-free!

1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)
2-3 Tbsp lemon juice
2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)
2 Tbsp olive oil, divided
1 teaspoon garlic powder
1 pint grape or cherry tomatoes, sliced in half
1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes)

Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.

To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender.

To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes.

Remove the asparagus from the oven or grill and cut into bite-sized pieces.

Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Add as much of the marinating liquid from the jarred artichokes as you like. Serve chilled or at room temperature.


Cheesy Bacon Chicken Cassarole


2-3 c. cooked rice
1-2 c. grated cheddar cheese
cooked bacon crumbles
Shred leftover chicken with a fork. Mix cooked rice with chicken and sauce. Place in a casserole dish sprayed with cooking spray. Top with grated cheese and bacon. Bake at 350 for 30-35 minutes or until the inside of the middle of the casserole is hot. Serve with dollop of sour cream if desired.

Neely´s BBQ Sauce


Now, you know Neely from the Food Network, right? Well, I love her BBQ sauce, not just because it is so, so amazing tasting, but because it’s super easy to make! Vinegar, ketchup, water, some spices and brown sugar – how easy is that to make? It also tastes oh-so-delish!

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Grilled Pork Chops with Herb Garlic Rub


2 garlic cloves
1 tsp kosher salt
3 tbsp extra virgin olive oil
2 tsp fresh rosemary leaves
2 tsp fresh sage leaves
1/2 tsp ground black pepper
4 bone in pork chops about 8 ounces each
Preheat the grill.
Chop the garlic finely and add salt to it. Use a knife to make the garlic into a paste.
Transfer the garlic paste to a bowl and add the olive oil , garlic, rosemary, sage and pepper. Spread this rub over the pork chops and let them sit at room temperature for about 30 minutes.
Grill the pork chops over direct medium heat with the lid closed until they are done but still slightly pink in the center – about 8 to 10 minutes, turning once.
Remove and let them rest for 3-5 minutes. Serve with grilled tomatoes and toasted bread.

Double Tomato Bruschetta



s there anything in the world better than bruschetta? Oh yeah. Double bruschetta. This recipe relies heavily on delicious fresh ingredients (I recommend shredding your own mozzarella, by the way). You can make it a side or an appetizer, but it’s hearty enough to make a meal, especially on days when you want something good but you don’t want to deal with some huge bother.

6 roma (plum) tomatoes, chopped
½ cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ cup fresh basil, stems removed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella

Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Broil for 5 minutes, or until the cheese is melted.



Starbucks Salted Caramel Cake Pops


I’ve heard that the Starbucks cake pops are all the rage! My friends love them, and a flavor that’s been recommended to me over and over again is the Starbucks Salted Caramel cake pop. So, I did a little digging online, and here is the recipe to make it in your own kitchen!

1 3/4 cups sugar
2 cups sour cream
1 ½ tablepoons vanilla
2 large eggs
2 cups wheat flour
2/3 cup cocoa
2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
3/4 cup light brown sugar, packed
4 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups confectioners sugar
2 cups milk chocolate (for melting)
Sea salt

Preheat the oven to 325 F. Grease and flour a 9 x 13 baking pan.

In a small bowl, mix the sugar, sour cream, vanilla, and eggs.

In a separate bowl, mix the flour, cocoa, baking soda, and salt.

Gradually add the flour mixture to the wet ingredients; mix until smooth.

Bake for 25-30 minutes or until a knife comes out clean when inserted into the center of the cake.

In a small saucepan over low heat, combine the butter, brown sugar, milk, and vanilla. Stir continuously while the butter melts and the sugar dissolves.

Increase heat to medium and continue to cook, without stirring, until the sugar syrup becomes amber in color. Approximately 3 – 6 minutes.

Pour the sugar syrup into a small bowl and cool to room temperature, reserving 1/8 cup of caramel syrup to drizzle on finished cake pops.

Add confectioners sugar 1 cup at a time to the remaining caramel syrup, beating until smooth after each addition.

Add additional milk, if necessary, 1 tablespoon at a time, to achieve the desired consistency.

Using a food processor, pulse the chocolate cake until it is becomes crumbly.

In a large bowl, combine the chocolate cake crumbs with 1 cup of caramel frosting. • Stir until well-combined. Add additional frosting, if necessary, until you have reached a consistency that is moist enough to hold a ball shape.

Reserve ½ cup of caramel frosting to top off the cake pops once completed.

Shape the cake pops by rolling about 2 tablespoons of the cake/frosting mixture in your hands until you have a 1 ½ inch ball.

Place the formed balls onto a cookie sheet lined with parchment paper. Chill in the refrigerator or freezer for 5 – 10 minutes.

While the cake pops are chilling, prepare the chocolate coating by melting milk chocolate either in a double boiler on the stove or in the microwave.

Once the cake pops are chilled, place a lollipop stick in each cake pop and dip them individually into the melted chocolate. An ideal way to preserve the shape of your cake pops while the chocolate coating is hardening is to place the lollipop sticks in an upside-down colander.

Once the chocolate has hardened, top off each cake pop with a dollop of caramel frosting and sprinkle with sea salt.


Garlicky Grilled Tilapia With Couscous


If you’re a fan of tilapia, a super-lean, easy-to-make white fish, then you’ll love this recipe that comes together quickly and offers up plenty of flavor. Tilapia is rich in protein, contains only half a gram of fat, and pairs well with just about anything. Its tender flesh takes mere minutes to cook, and flakes really well if you want to serve it chopped into the couscous in this recipe as well. Feel free to sub in quinoa for the couscous if you want a gluten-free option with similar texture.

2 tablespoons fresh lemon juice, plus wedges for serving
1 tablespoon olive oil
2 cloves garlic, chopped
kosher salt and black pepper
4 6-ounce tilapia fillets, split lengthwise
1 cup couscous
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons chopped sun-dried tomatoes

In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and toss to coat. Let marinate for 10 minutes.

Meanwhile, cook the couscous according to the package directions. Remove from heat and stir in the parsley and sun-dried tomatoes.

Heat grill to high. Grill the tilapia on an oiled grate until cooked through, 1 to 2 minutes per side. Serve with the couscous and lemon wedges.


Baja Fish Tacos


Maybe you want a little something special to cook up that is fresh, flavorful and perfect for a light meal. These tacos would be perfect for a weeknight dinner or a get-together with friends. The fresh seasonings and flavorful fish pair so well together and you could even sub a pita in for the corn tortillas, or use your favorite tortillas. Feel free to serve the fish mixture over blue corn chips or your favorite tortilla chips for a nacho style dish too!

Cooking spray
3/4 pound mahi mahi or other firm white fish fillets
2 teaspoons fajita seasoning
2 cups presliced green cabbage (about 6 ounces)
1 tablespoon fresh lime juice
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro
8 (6-inch) corn tortillas
2 1/2 tablespoons reduced-fat sour cream, divided (optional)
1/2 avocado, pitted and diced
Bottled salsa
Lime wedges

Lightly spray grill rack with nonstick cooking spray, and preheat grill.

Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.

In a small bowl, mix together cabbage, lime juice, salt, and cilantro.

Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they”re warm.

Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.


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