5 Ideas For Leftover Wonton Wrappers

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Maybe I'm alone on this one, but I have never used an entire package of wonton wraps. I love to make pot-stickers, but since I  have just two mouths to feed, I only make a dent in the package. Fortunately, they do freeze well and can be used for more than just pot-stickers and dumplings. Here are some of the things I have done with leftover wraps. 

Do you have any other ideas for wonton wrappers? Please share! 

Salad Topper

Cut in strips and cook in a little bit of canola oil until browned. Drain on paper towels. (Alternatively, bake for 10 minutes in a 350 oven.)

Soup Garnish
Follow directions for salad topper. Garnish a soup, like gazpacho or a chilled avocado soup.

Wonton Chips

Brush with oil, lightly sprinkle with sea salt. Bake at 350 for 10 minutes or until light golden brown. Serve with a dip or fruit salsa.

Homemade Ravioli

Mix together ricotta cheese, parmesan cheese, fresh herbs, salt, pepper and a little egg to bind it all together. Spoon filling in the center of a wrap. Use an egg wash to brush edges of wrap and top with another wrap. Pinch edges together to seal. Cook like normal pasta for just a few minutes until pastas float to the surface of the water. Serve with your favorite sauce or browned butter and shaved parmesan.

Sweet Wonton Napoleon
Bake Wonton Chips like listed above, except use melted butter instead of the oil and sugar instead of salt. Create a fun dessert, layering fruit or a mousse between crisps. Top with whipped cream, powdered sugar, nuts, fruit, grated chocolate, (anything really!)

Weeknight Roast Chicken

Who knew roast chicken was only twenty minutes away? Paired with a simple salad, this moist roast chicken can be enjoyed even on busy weeknights. The key here is buying a whole chicken that is precut. Cooking for only one or two people? Use only what you need and freeze the rest of the chicken for another meal. 

The chicken is crusted with thyme, garlic and paprika and then topped with a lemon slice before going into the oven. The lemons caramelize and soak up flavor and can be squeezed over the chicken before eating. 

Weeknight Roast Chicken

(Printable Recipe)

1 whole chicken, cut into pieces (package will say exactly this)

1 large clove garlic, grated or minced

1 teaspoon paprika

2 teaspoons dried or 1 tablespoon fresh thyme

8 slices of lemon (1 or 2 whole lemons)

salt and pepper

Preheat the oven to 425 degrees. Line a baking sheet with foil.  Make sure chicken pieces are similar in size, remembering that dark meat cooks slower than white breast meat. If needed, cut breasts in half. Line up the chicken pieces skin side up on baking sheet. Evenly coat with salt, pepper, thyme, minced garlic and paprika. Top each piece with a lemon slice. Bake 20-25 minutes or until each piece reaches an internal temperature of 165 degrees. Serves 4.

Raspberry Walnut Pinwheel Cookies

These are the cookies I will make when I am a grandmother. There are so many things I love about this cookie. The dough is not fussy at all, making it a reliable recipe that won't result in an unevenly baked mess. The cookies have a great texture, soft yet chewy, not crumbly or resembling cake. They are pretty too!

And then there's the filling. The filling couldn't be easier. After rolling out the dough, just grab a jar of raspberry jam and spread it all over the rolled-out dough and sprinkle with chopped walnuts before rolling up the whole thing. But let me be honest, the reason I love this cookie is not how easy they are to make. I would go to all lengths for a good cookie, really. I love these cookies because they just taste so unbelievably good. 

Raspberry Walnut Pinwheels

Adapted from Taste of Home

(Printable Recipe)

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 egg

1 teaspoon pure vanilla extract

2 cups flour

1 teaspoon baking powder

1/4 cup seedless raspberry jam

3/4 cup chopped walnuts

In a medium bowl, mix together the flour and baking powder. Cream the butter and sugar and then beat in the egg and the vanilla. Mix in the dry ingredients slowly until combined. Place dough between two sheets of waxed paper and roll out into a rectangle. Remove the top sheet of the waxed paper and spread the dough with the raspberry jam. Sprinkle with the walnuts. Roll dough tightly into a cylinder and wrap in plastic wrap. Place in fridge and chill for at least 2 hours or until ready to bake. Preheat oven to 375. Cut dough into 1/4 inch slices and place on a cookie sheet lined with parchment or a silicone baking mat. Bake for 9-12 minutes or until edges of cookies just begin to brown lightly. Makes 3 1/2 dozen cookies.

Prosciutto and Red Pepper Pizza with Balsamic Onions

We couldn't leave you for the weekend without a pizza recipe to follow yesterday's post for a pizza dough that can be made in five minutes. And let me tell you, this pizza is a good one. Thyme is incorporated into the pizza dough, garlic oil is brushed on the herb crust and roasted red peppers, balsamic onions and plenty of cheese is piled on. The prosciutto tops it off during the last minute of baking until warmed. Things only get better when more thyme is sprinkled on the pizza and reserved garlic oil is used as a dipping oil for the pizza.

Prosciutto and Red Pepper Pizza with Balsamic Onions

(Printable Recipe)

Adapted from Bon Appetit

5-Minute Pizza Dough

2 teaspoons dried thyme 

2 tablespoons plus 1/2 cup olive oil

1 medium red onion, thinly sliced

2 tablespoons balsamic vinegar

2 teaspoons Worcestershire sauce

3 garlic cloves, chopped

1 large red bell pepper

1 cup mozzarella cheese, grated

3 tablespoons Parmesan cheese, grated

8 slices prosciutto, shaved and torn into small pieces

2 teaspoons dried thyme ( tablespoons fresh)

Prepare dough according to recipe, adding thyme with dry ingredients. Set aside until ready.

Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add vinegar and Worcestershire sauce. Reduce heat to medium-low; simmer until liquid cooks away and onion is very tender, about 4 minutes; season onion with salt and pepper.

Heat remaining 1/2 cup oil in small saucepan over low heat. Add garlic and cook just until garlic begins to turn a golden brown, about 5 minutes. Using slotted spoon, transfer garlic to a small bowl and set aside.

Cut bell pepper in half, lengthwise and seed. Char bell pepper under broiler until blackened on all sides. Remove from oven and place in a bowl, then cover with plastic wrap; let stand 10 minutes. Peel off charred skin and thinly slice.

Place dough ball on work surface. Roll out onto a pizza pan. Preheat oven to 425. Brush 1 tablespoon reserved garlic oil over dough. Sprinkle with mozzarella, then reserved cooked garlic and balsamic onions. Top with pepper strips and sprinkle with Parmesan. Bake 6 minutes. Rotate pizza half a turn. Bake until crust is deep brown, about 6-8 minutes longer. Arrange prosciutto atop pizza. Bake until prosciutto softens, about 1-2 minutes. Remove from oven and sprinkle pizza with thyme. Use remaining garlic oil to dip pizza in, if desired.

5-Minute Pizza Dough Recipe

This is one of my all-time favorite recipes. It makes a great pizza dough in a flash. We eat homemade pizza a lot in the summer with fresh ingredients from the garden. So, the next time you need to make a quick dinner, give this recipe a try and top the pizza with your favorite ingredients.

Gather up your ingredients: yeast, oil, salt, sugar and flour.

Dissolve 1 package yeast with 1 cup very warm water.

Add 2 tablespoon oil, 1 teaspoon salt, 1 teaspoon sugar.

Mix in 2 1/2 cups flour.

Let sit 5 minutes.

It's now ready to pat into an oiled pizza pan.

5-Minute Pizza Dough
(Printable Recipe)

1 tablespoon instant yeast

1 cup very warm water

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon sugar

2 1/2 cups flour

Dissolve yeast with water. Add oil, salt and sugar. Mix in flour until a soft dough ball forms. Let stand for 5 minutes. Pat into a greased pizza pan.

Maple Quinoa Granola

A few weeks ago in my post about Quinoa Sprinkles, I noted that the recipe had sparked an idea for another unconventional use of quinoa. After testing and tasting (very important step), I have came to the conclusion that quinoa can be added right into a regular granola recipe. The quinoa toasts nicely with the oats and does not cook faster or slower, making it an easy ingredient to slide right into your favorite recipe. I adapted the Essential Granola recipe and came up with a maple nut version that includes the addition of quinoa. 


Maple Quinoa Granola 
(Printable Recipe)

3 1/2 cups oatmeal

1/4 cup dry quinoa

1/3 cup canola oil

1 tablespoon honey

1/3 cup pure maple syrup

1/2 teaspoon maple extract (opt.)

1/2 cup raisins

1/2 cup chopped nuts (walnuts, pecans or almonds)

Stir honey, maple syrup and oil together in a saucepan over low heat until dissolved and warm. Add the rest of the ingredients, stirring well. Spread out in an even layer on a parchment-lined baking sheet. Bake at 350 and stir every 10 minutes for 40 minutes, or until toasted. Let cool completely on the baking sheet, 1 hour. Store in an airtight container.

Lemon Balm Butter Cookies

Lemon balm is the newest addition to my herb garden this year. Because of its delicate lemon flavor, lemon balm has wide culinary potential. Apart from using fresh leaves as an attractive garnish, chopped fresh leaves can added to both sweet and tangy dishes. It is a good addition to fruit salads, green salads, herb butters, or sorbets. Its subtle flavor is perfect for sauces and marinades for fish. Lemon balm tea is taken to treat colds and flu, lower blood pressure and for insomnia and indigestion. I found that lemon balm is especially tasty in a traditional butter cookie. Paired with lemon zest, these cookies are a great way to enjoy this useful and medicinal herb.

Lemon Balm Butter Cookies
(Printable Recipe)

2 sticks butter, unsalted
1 cup sugar
2 egg yolks
Pinch of salt
2 tablespoons lemon juice
6 lemon balm leaves, ground in a mortar and pestle
1/2 teaspoon soda
2-1/2 cups flour

Cream butter and sugar until fluffy. Add the egg yolks, salt, lemon juice and lemon balm leaves. Gradually add the flour and soda and mix together until a soft dough forms. Form balls the sized of walnuts. Dip top side in sugar. Press flat with fork. Bake at 350 for 10 to 12 minutes or golden brown on bottom.

How to Poach An Egg

Forget scrambled, fried or boiled. Poached eggs have quickly become my favorite way to eat an egg. I love the pillow-soft texture that the egg whites develop around the creamy, rich egg yolk. Poaching really shows off an egg's assets! Poached eggs can be easily eaten for breakfast, lunch or dinner. My favorite way to eat a poached egg is on top of a crunchy green salad of frisée or any crisp lettuce that is lightly dressed with a simple vinaigrette (vinegar, oil, shallot, dijon, salt, cracked pepper). Here is how to make a poached egg in just three steps!

Step 1: Bring water to a simmer in a saucepan (about three inches filled). Add a splash of vinegar.

Step 2: Crack an egg into a small ramekin and gently slide into the simmering water.

Step 3: Cook 3-5 minutes and use a slotted spoon to transfer to a plate.

Tips
-Use very fresh eggs when poaching. 
-Add just a splash of vinegar to the water, which helps keep egg whites together.
-Keep a careful watch on the water. It should not be at a boil, but it needs to remain at a high simmer.

Two-Bite Cocoa Brownettes

Due to space constraints I have not yet established the baking arsenal in my pantry that I dream of. So, when I get the urge to bake at 9:00 on a Monday night I am often left with few ingredients to work with. My mother, The Empty Nester made this brownie recipe all the time when I was a little girl. Consequently I blame her for my sheer disdain towards boxed brownies. This particular recipe is as fast as a box to whip together and I always have the ingredients on hand. They are cocoa based and so if I don't have bars of good quality chocolate sitting around I can still make what I consider an exceptional brownie. Though they taste great baked up like a normal brownie, I decided to pour the batter into muffin tins for a small two-bite treat. The brownettes have a dense fudgy center and a crisp crust...both necessary to make a worthwhile brownie in my opinion!

Two-Bite Cocoa Brownettes

(Printable Recipes)

Makes 24 brownettes

2 sticks unsalted butter, melted

10 tablespoons cocoa

2 cups sugar

4 eggs, lightly beaten

1-1/2 cup flour

Dash of salt

1 teaspoon pure vanilla extract

Preheat oven to 350. Stir together butter and cocoa. Add the sugar and beat well. Add the eggs, flour, salt and vanilla and mix until combined. Don't over mix. Grease two muffin pans and fill 3/4 with brownie batter. Bake for 15-18 minutes or until set. Invert brownettes onto a cooling rack. Dust with powdered sugar if desired. Alternatively the brownie batter can be poured into a 13x9 baking pan for regular brownies.

Simple Roasted Asparagus

It's asparagus season in our garden. I love asparagus many ways but the easiest way is still my favorite...roasted. I've already had it 3 times in the past week!

Simple Roasted Asparagus

1 bunch asparagus
1-2 tablespoons olive oil
1 teaspoon sea salt


Preheat oven to 400°F.
Wash and trim the asparagus. I actually break asparagus at the natural breaking point a couple inches from the bottom of the asparagus. Spread asparagus across a cookie sheet. Drizzle with olive oil and sprinkle with sea salt. Roll the asparagus in oil and salt making sure all the asparagus is coated. Roast in the oven 15 to 20 minutes. Now try to set it on the table without eating six spears before serving your dinner!

Whole Wheat Cinnamon Rolls with Cream Cheese Icing

When I was in college, my friend Mary Ann and I loved getting cinnamon rolls at Great Harvest Bread Co. in Utah.  They were huge and made with whole wheat flour. I loved them! About 2 years ago, I found a similar recipe in my local newspaper for whole wheat cinnamon rolls. The recipe was from a local resident, Erin Bray. I love her recipe and thought the most genius part was adding cinnamon to the dough in addition to the filling. I don't know if these are really healthier for you, but I am sure there is at least a little extra fiber to boot. Her cream cheese icing is yummy too. If you decide to pace yourself and not eat the entire batch, they freeze particularly well.

Whole Wheat Cinnamon Rolls with Cream Cheese Icing
(Printable Recipe)

1 cup milk

1 stick butter

1 cup water

1 1/2 packages active dry yeast

1/2 cup brown sugar

1/4 cup honey

1 teaspoon salt

2 eggs

3 1/2 cups whole-wheat flour

3-4 cups unbleached all-purpose flour

1 tablespoon ground cinnamon

1 1/3 cups brown sugar

2 teaspoon cinnamon

1 stick butter, softened

FOR THE ICING

4 ounces cream cheese, softened

1 tablespoon butter, softened

2 cups powdered sugar

2-3 tablespoons milk

Place milk and butter in microwave-proof bowl and heat until butter is melted, 2-3 minutes. Add water to milk mixture. Let cool to room temperature.

In large bowl, combine milk mixture, yeast, brown sugar, honey, salt, eggs, cinnamon and whole wheat flour. Mix well and allow to stand 15 minutes. Add all-purpose flour, half a cup at a time, until dough pulls together. Knead dough on floured surface until no longer sticky, approximately 8 minutes. (Additional flour may need to be added as you knead, depending on the humidity.)

Mix cinnamon and brown sugar together; set aside. Spray a 9-by-9-inch pan and a 9-by-13-inch pan with non-stick spray. Cut dough into two pieces. Roll each piece of dough into a 10-by-12-inch rectangle. Spread butter over each piece and cover with brown sugar and cinnamon mixture, pressing in slightly to adhere. Roll dough jellyroll-style, ending with seam down to seal. With sharp, serrated knife, cut each roll into 10-12 slices. Place rolls into prepared pans. Cover with plastic wrap and allow to rise 1-1 1/2 hours. Bake in preheated 375-degree oven 20-25 minutes, or until golden brown.

For icing, combine all ingredients, except milk, in a large bowl. Beat together slowly while adding milk until you reach a spreadable consistency. Spread over lukewarm rolls.

Yogurt with Strawberries, Mango and Quinoa Sprinkles

I've come to the conclusion that quinoa rules my kitchen as of late. These little seeds are now seen on my breakfast, lunch and dinner plates and I don't mind one bit. I came across the recipe that takes the seed and toasts it like granola and was completely sold. The day I actually made the quinoa, I just snacked on it by itself and it wasn't until the day after that I used it with yogurt and fruit. This recipe sparked an idea that I am going to test and hopefully report back with yet another use for quinoa.

Yogurt with Strawberries, Mango and Quinoa Sprinkles

Adapted from Martha Stewart
(Printable Recipe)

1 cup quinoa

1 tablespoon canola oil

1 tablespoon organic blue agave nectar

Preheat the oven to 375 degrees. Line a medium size baking sheet with parchment paper. Combine quinoa with canola oil and agave nectar until the seeds are coated. Spread on the baking sheet in a single layer. Bake 10 minutes. Cool completely and store in an air tight container.

To make a quick snack or breakfast, layer 1/2 cup of low-fat plain or vanilla yogurt with fresh chopped strawberries and mangos. Sprinkle with 1 tablespoon of Quinoa Sprinkles.

Whipped Honey or Maple Butter

Some years ago when money was tight, I learned this idea from a bread baking class I was enrolled in. This creamy, easy-to-spread butter is delicious on hot fresh baked bread. This butter is really quite versatile and the batch can be flavored with honey, maple syrup and beyond!

Whipped Butter
(Printable Recipe)
1 pound unsalted butter                                        
1 cup canola oil
1 cup cold water
1/4 cup honey or maple syrup (optional)


Whip butter until fluffy. Gradually add cold water and then oil to butter. Store in the fridge.

A Children's Easter Dessert Buffet

I love desserts and candy and so do my children...typing this makes my children seem very normal. My daughter loves making treats. She has a fit if she can't look at Family Fun magazine the minute it arrives at our home. Last year, we made a colorful dessert buffet for Easter with easy recipes for kids. We used various plates, stands and platters and Easter grass to decorate the buffet. We also filled some glass candle holders with jellybeans to hold small taper candles. Oh, and don't forget the Easter candy!

Rice Krispie Eggs

Bird's Nest Cookies

Simple Spring Baskets

Bunny molds filled with white chocolate

For More Easter Recipe Ideas for Kids:
http://www.wilton.com/ideas/browse.cfm?cat=Candies&cel=Easter