Baked Crab Rangoon with Sweet and Sour Dipping Sauce

I have always loved Crab Rangoon but always assumed, because of their simple delectableness, that they would be difficult to make. However this recipe was surprisingly simplistic and the finished product tasted superb. And the best part about this recipe is that there is no frying involved! I would tell you that this recipe serves 6, 2 crab rangoons per person, however I made 6 tonight and “accidentally” ate all of them. So I will put it this way, this recipe makes 12 crab rangoon.

Crab Rangoon

Ingredients

1 can (6 oz.) high quality white crabmeat, drained

4 oz. reduced fat cream cheese

2 tablespoons light mayonnaise


½ teaspoon Sriracha
hot chili sauce

2 teaspoons finely sliced chives, plus more for garnish


fresh ground pepper to taste


12 won ton wrappers

Directions


Preheat oven to 350°F. Spray a muffin tin with nonstick cooking spray.
 In a bowl, mix together crab meat, cream cheese, mayonnaise, Sriracha, chives, and pepper.  Place 1 won ton wrapper in each 12 mini muffin cups. Fill the center of each won ton cup with crab mixture and fold sides up. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.

While your crab rangoon are baking you can make the sweet and sour dipping sauce.

Sweet and Sour Sauce

Ingredients

1 cup sugar 

3/4 cup white wine vinegar 

1/2 cup plus 2 tablespoons water 

3/4 cup pineapple juice 

1 1/2 tablespoons cornstarch 

1/2 teaspoon red food coloring 

In a small saucepan, combine the sugar, vinegar, 1/2 cup water and pineapple juice. Bring to a boil and simmer, stirring, until sugar dissolves. 

Blend the cornstarch with the remaining 2 tablespoons of water. Bring the pineapple juice mixture to a boil again, and stir the cornstarch mixture into the sauce, stirring a few moments until thickened. 

Stir in the food coloring, remove from the heat, and serve alongside the crab rangoon.

*This recipe was a compilation of recipes found on pinterest, my new inspiration for recipes, and general web searches.

Mango Salsa

Going to a BBQ and need a quick, tasty dish? Why not bring Mango salsa? Whip up this salsa in no time and you are sure to be the favorite at the party. Serve alongside your favorite pita chips or crackers. 

Ingredients
2 mangos
1/2 chopped red onion
2 tbsp finely chopped parsley
2 tbsp finely chopped basil
1 finely chopped, deseeded jalapeno
Juice of 1 lime
Extra Virgin Olive Oil
1 chopped, deseeded red pepper


Peel and chop mango. Place in large bowl. Add in red onion, parsley, basil, jalepeno, and red pepper. Slice lime in half and squeeze juice over salsa. Drizzle olive oil over salsa to taste. Stir salsa and enjoy!

Roasted Shrimp with Rosemary and Thyme

Our trip to California was absolutely amazing. We visited Newport Beach and had a chance to eat some amazing Seafood. After touring the beach town, we flew to San Francisco and toured Napa Valley and Sonoma where we wined and dined the entire week. I think my pants are feeling a bit snug after the trip but it was completely worth it!

Now time to eat healthy for the week before the 4^th of July.  This shrimp dish was taken from Fine Cooking and serves 4. It is sure to please a crowd with its herb infused oil. Serve over a bed of rice and with a side of roasted vegetables and you have yourself a tasty and healthy dinner.

Ingredients

6 Tbs. extra-virgin olive oil
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
1-1/2 lb. extra-large shrimp (26 to 30 per lb.) peeled
1-1/2 Tbs. white wine vinegar
Salt & Pepper

Heat the oven to 400 degrees. Mix the olive oil, thyme, rosemary, and 1 teaspoon of pepper in a mixing bowl. Pour mixture the mixture into a baking dish and bake for 10-12 minutes.
Add the shrimp to the dish and coat with oil. Bake the shrimp for 8-10 minutes, until pink and firm.Add the vinegar and ½ teaspoon salt and stir well. Let the shrimp cool for about 5 minutes. Serve shrimp and the sides of your choice and enjoy!

Potato Salad

Good Afternoon Readers,

The "no plan weekend" has proven to be a success. We have spent the entire weekend enjoying great food with friends, relaxing on the deck with mojitos, and taking pleasure in the gorgeous weather. I can think of no other way to end this fabulous weekend than with a BBQ.  Bring this Homemade Potato Salad to the BBQ and you are guaranteed an invite back.

Ingredients

3 lbs red potatoes

1/2 cup mayonnaise

1/2 cup dijon mustard

2 stalks celery 

1/2 white onion

3 green scallions

1 tbsp paprika

Salt to taste

1 tbsp freshly ground black pepper

1/2 cup thyme leaves

Cut the potatoes in fours and boil for 20 minutes, or until tender. Strain and set aside to cool. While potatoes are boiling chop the celery, onion, scallions, and thyme. Mix ingredients with the mayonnaise and mustard. Stir in the salt, pepper, and paprika. Once the potatoes have cooled add them to the mixture and cover with a lid or saran wrap. Let the potato salad sit for an hour. Enjoy!

*Recipe taken from Eatocracy.