I’ve been making these little gems for about a year now and we LOVE them!!! They are super easy to make and a punch of flavor… My Hubby calls them his new favorite dinner. He even asked for them for his birthday dinner!!! I wanted to have shrimp scampi but also had some wonton wrappers that I wanted to use and I’ve cheated using wonton wrappers for ravioli before…. so why not shrimp?!
16 pieces raw shrimp pealed and deveined (I use the 26/30 per pound because I find them sweeter) 1 clove of garlic minced finely 1/2 cup Mascarpone cheese 20 to 24 small wonton wrappers 1 Tbsp Old Bay seasoning 1/3 cup whipped garlic infused butter (like Chef Shamy) 1/4 cup fresh squeezed lemon juice 1/4 cup pasta water
Heat a big pot of well salted water. Next place the shrimp, minced garlic, Mascarpone cheese and Old Bay in a food processor and pulse several times until it has the consistency of a sticky mousse. Lay out the wontons on a clean dry surface. Place about a tablespoon size of the shrimp mixture slightly off center in every wonton. Wet the edges of the wonton and crimp into a triangle (you can also use two wontons if you want more of a ravioli look, but you will also need twice the wontons). When the water begins to boil, place the wontons in the water a few at a time with a slotted spoon and cook for about 3 minutes. Remove with the spoon and place on a sheet pan until all the wrappers are cooked. Melt the butter, add the lemon juice and about 1/4 cup of the water you cooked the wontons in. Toss in the ‘Ravioli’ and eat! Delicious!
I saw this idea of cooking confit chicken wings on a tv show late one night. They did it overnight in the oven so I decided I could do the same thing overnight in my slow cooker. I did a different flavor to mine that took them over the top! Not to be eaten every day of course. My son loved them so much that he ate almost all of them, which is okay because my hips thanked me later! In any case these are also great to serve at parties…
So my Hubby is a CPA and this time of year his firm is hopping with tax returns! During this season I always make lunch on Fridays for the wonderful people who work with and for him. Last Friday I made little sandwiches filled with a version of Waldorf Salad. Since all the girls wanted the recipe, I decided to blog it for them. I did end up using an ingredient I had never used before. Needing to make 20 of these little gems and finding that one whole rotisserie chicken wasn’t enough I went to my Covid cupboard and pulled out some canned chicken I had purchased at Sam’s Club. I was hesitant to use them since I have never used canned chicken before, but was surprised how well they enhanced and stretched the salad. I love happy accidents! Continue reading →
I’ve always been picky about the types of fish I like to eat. One fish that I made poorly when I was young and learning how to cook was swordfish. Well, it’s a new year and with 30 years of cooking experience I was sure to have better success! So here I went again trying my hand at Swordfish… Wow! Delicious! My hubby finished his Taco and then finished the Swordfish Sticks! It’s a very meaty fish and good for flash frying. Yay, success after all those years! Continue reading →
I’ve been into making different types of deep dish pizzas for lunch during the week. This week I made one with a Béchamel Sauce adding both Provolone & Pecorino cheese. I topped it with a Caesar Salad and dove in! What a hearty and fresh bite; heavy on the garlic…Yum! Continue reading →
I wanted to make this cheese steak pizza because I see people making them but not the way I remember eating them when I lived in Philly in the late 80’s and early 90’s. Although controversial among cheese steak ‘purists’, this is how I loved them when I lived there. So I decided to make the pizza my way… enter… ‘Processed Cheese!’ After the pizza came out of the oven a lovely layer of melted processed cheese was poured all over this beautiful deep dish and I was transformed to 1989 all over again… Now that’s what I’m talking about!Continue reading →
A few weeks ago I told you about one of my easy ‘go to’ dinners which led to my Egg White Frittata. Well this dinner doesn’t lead to any other meals, but it is super easy and super delicious for an I’m just too tired to cook night. Four ingredients, (not including salt & pepper), a 350° oven and 55 minutes. Continue reading →
All of us I’m sure have the Go-To dinners when you just don’t want to fuss in the kitchen. One of my Go-To favorites is Pasta Carbonara. As easy as separating a bunch of eggs and boiling some pasta. Well, now on the following day for lunch I make an Egg White Frittata with whatever I have in the refrigerator. It’s my favorite way to use up all the unused egg whites and whatever cooked veggies I have as leftovers. Plus my Hubby will eat it again for breakfast the next morning! Win, Win, Win! Continue reading →