The Wonton Soup to satisfy your cravings

I’ve had a hard time finding good takeout wonton soup near me, so, since it’s one of my favorite comfort foods, I’ve perfected the art of making it for myself.

If you think wonton soup is a combination of mushy wontons and flavorless broth, this soup will change your mind.

This post will walk you through how to make the shrimp filling and a super flavorful broth. It will also show you, step-by-step, how easy folding soup wontons actually is.

In no time, you’ll have a wonton assembly line happening in your kitchen, and a fresh and wholesome soup to eat!

“So yummy! Love the broth. I used whole shrimp and wouldn’t change a thing! Definitely a keeper. Thank you!”

—Jennifer

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Make Turkey Meatballs in Air Fryer for a quick dinner!

If you’ve ever been disappointed with turkey meatballs, this is the recipe that will change your mind about them.

I know this because I have a friend who texts me at the start of every summer, asking how to make a turkey burger that isn’t dry. Every year, I tell him “you have to add fat and moisture.” It’s the same for turkey meatballs.

I know that the whole reason many people eat ground turkey instead of beef is because turkey has less fat and saturated fat. I get that, I do. But you simply can’t use super lean ground turkey and no additional fat or moisture, and then wonder why your burger or meatball is dry.

So, I like to think of it in terms of adding GOOD fat. Instead of relying on the saturated fat that beef would contain, I’m using 85% lean ground turkey, and adding good fat like olive oil, and moisture from Greek yogurt.

Not only does the yogurt add moisture to the meatball mixture, but the enzymes in the dairy help tenderize the turkey, which makes it more . . . tender . . . to eat.

My friend reports back that his turkey burgers are improved, and I’m confident you’ll feel the same way about your turkey meatballs, too.

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BEST Prime Rib Rub

My family doesn’t have a certain meal we eat every Christmas, but often enough, it’s prime rib. Otherwise known as a standing rib roast, it can be intimidating for a home cook to execute.

So let’s just start at the beginning. The first step to achieve a beautifully seasoned prime rib that will leave your guests impressed is a really great Prime Rib Rub.

A rub made with simple ingredients like rosemary, thyme, garlic and shallots creates a deeply flavorful and crispy crust on the meat, making it a memorable meal every single time.

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Get ready for the most tender and flavorful Crockpot Pork Roast

The humble boneless pork shoulder doesn’t get enough love, in my opinion. Maybe because it’s also referred to as pork BUTT?

But this affordable cut of meat shines after a low and slow cook time.

This Crockpot Pork Roast gives you tender meat, soft carrots and onions, and a rich umami-bomb gravy, and your slow cooker does most of the work.

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Try this Homemade Turkey Soup to warm you up this season

If you’re staring down a big Ziploc bag full of leftover turkey and you’ve already had a few sandwiches, it’s time to make Turkey Noodle Soup.

Even if you don’t feel like eating it right now, you can make it and freeze it for a meal next month or something (Future You will thank you)!

This soup works well with leftover turkey meat (either dark or white meat), and leftover chicken, too!

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Green Bean Casserole Crockpot Recipe

If you’ve been underwhelmed by classic green bean casserole made with canned soup, I really don’t blame you. It’s not my favorite, either.

So I set out to not only give it a fresh and flavorful upgrade, but also do it in a crockpot, so your casserole doesn’t have to take up valuable oven space on Thanksgiving or Christmas. What can I say, I enjoy a challenge.

I ended up testing this recipe five times to get it just right for you. It uses fresh green beans and fresh mushrooms (no gloppy canned cream of mushroom soup).

It’s the perfect balance of cooked but not mushy, saucy but not too liquidy, and it’s the epitome of comfort food with the convenience of slow cooking.

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Citrus & Herb Turkey Breast Tenderloin Recipe

I’ve seen so many memes this year about how everybody thinks turkey is the worst part of Thanksgiving dinner. I don’t agree, and it doesn’t have to be this way!

I think the problem some people are running into is over-cooked and under-seasoned turkeys. Or maybe they don’t like being stuck with leftover turkey meat for a week after the holiday?

This Turkey Tenderloin Recipe is here to solve all of the internet’s problems. It is absolutely BURSTING with the bright flavors of citrus and herbs.

And, it’s a standout option if you’re looking for a smaller, hassle-free entree for Thanksgiving that isn’t a whole roasted turkey.

The post Simple Turkey Tenderloin Recipe (Citrus & Herb) appeared first on Foxes Love Lemons.

Fajita Veggies are a nostalgic classic.

If you also came of age in the 1980’s and 90’s, maybe you can relate: fajitas were (are!) THE BEST!

When I was a kid, and we went to a restaurant that served chicken or shrimp fajitas, I was definitely ordering them.

The excitement of them coming to the table in a sizzling skillet couldn’t be beat! Even now, a homemade fajita bar is one of my favorite ways to throw a party.

My family also made fajitas at home quite a bit when I was growing up. And, as was typical for the time, we used a packet of “Fajita Seasoning Mix” to flavor our meal.

It tasted great, but upon closer inspection recently, I’ve realized the packet contained sketchy ingredients like “corn syrup solids” and “caramel color.”

You know what? I’ll pass. The good news is that now that I’m a confident cook with a well-stocked spice drawer, I don’t need the packet. These homemade fajita veggies have all the flavor you need with no weird additives that you don’t.

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This is the BEST Stuffing Recipe

You know how you hear about people taking recipes to their grave? My husband’s grandma seriously did that with her Thanksgiving bread stuffing.

It was the best turkey stuffing in the whole wide world, and I consider myself a stuffing aficionado. It had a simple, comforting flavor and was toasted to perfection.

Try as we might, we never got Mary Ellen to give up the recipe for her turkey stuffing. The only detail she ever gave us was “well, I just soak the bread in milk, really.”

So, ever since Mary Ellen passed, it’s been my mission to try to recreate this recipe. Using some flavor memories based on what Jeff and I can recall about Grandma’s stuffing, I first published my best educated guess of how this stuffing was created back in 2014.

Using reader comments and e-mails ever since, I’ve made revisions to the recipe to keep getting it closer and closer to the original.

The recipe card below reflects nine years of work, and at least a dozen tests. At this point, I think I’m a close as I can get to honoring the flavors of Mary Ellen’s stuffing.

The recipe in the card below will yield you a delicious old fashioned bread stuffing to serve alongside your Thanksgiving turkey, I guarantee it.

“I ran across your Grandma Mary Ellen’s stuffing recipe last year and what a hit it was!! Thank you!! I too have been searching for a recipe similar to my Grandmother’s and your recipe is spot on!”

—Mary

What is stuffing?

Stuffing, also known as dressing, is a quintessential part of holiday feasts, specially where turkey is served. It’s a mixture of cubed bread, vegetables, and seasonings, and it produces a very comforting blend of flavors and textures.

Technically, it’s called “stuffing” when it gets stuffed into the bird, and “dressing” when its cooked in a separate baking dish.

But, since you tend to have to overcook the turkey to make sure the stuffing reaches a safe temperature, we just cook ours in a baking dish, but we’ve always still called it stuffing.

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Chicken Alfredo Stuffed Shells

Chances are, if people were polled and asked for words and phrases synomous with “comfort food,” that both stuffed shells and alfredo would be high up on the list of results.

I saw no reason not to combine these ideas to make the ultimate comfort food dish, so here we are.

This recipe for chicken alfredo stuffed shells is the best one out there, in my opinion. The alfredo sauce has a hint of lemon zest to brighten it up, and the shells are baked in a cast iron skillet so they get some yummy crusty edges.

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