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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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This easy Ground Beef Stir Fry recipe is perfect for a weeknight!

With grocery prices going up and up, steak isn’t something that we buy very often. Ground beef is more affordable, but what can you do with it besides tacos, spaghetti and burgers?

Turns out, ground beef stir fry with rice is a delicious way to prepare this standby weeknight protein.

While stir fry is usually made with sliced steak or chicken, I actually kind of prefer it with ground meat! The little bits of meat get crispy and delicious, and it makes a really nice bite when served with rice.

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When you think of a charcuterie board, you might think of a cocktail party, a light dinner or even an afternoon snack. But I also think of breakfast!

As I’ll explain below, charcuterie for breakfast is quite common in Europe, and I think we should celebrate here in the United States, too!

Read on to learn how to build an epic Breakfast Charcuterie board perfect for a weekend brunch or holiday gathering like Mother’s Day.

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Is there anything harder than getting out of a warm bed on a cold winter morning? Especially when you live in a 100-year-old drafty house. Let me tell you, I struggle!

The only thing getting me out of bed lately is knowing that this Sunshine in a Bottle Lemon Smoothie is only a few minutes away once I get downstairs.

Quite obviously, lemon is one of my favorite flavors (I make a mean lemon margarita and lemon creme brulee), so it’s kind of like I’m waking up to my favorite food.

Just like my carrot cake smoothie, every single ingredient in this smoothie (well, except the ice) has been selected for maximal bright, zingy flavor and health benefits.

The yogurt base gets you started on your probiotics for the day, while the honey adds a natural sweetness and energy boost (keep the honey bear out for dinner for honey mustard pork chops).

Turmeric could help fight off any cold or illness you might be dealing with, and ginger can be used as a natural pain reliever for muscle soreness.

But the real star, of course, is the lemon. Just like in my lemon pancakes and lemon curd cake, I use both lemon juice and lemon zest for the most amount of citrus tang.

Let’s walk through how to make this lemon smoothie recipe, and everything you need to know about substitutions, making it vegan, and add-ins.

“Just tried this lemon smoothie! WOW! Love it! Love all the ingredients, too. Great combination. Sunshine in a bottle is a perfect name.”

—Cynthia

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You may have noticed that I’ve been on a certain dessert kick. After publishing vanilla bean creme brulee and coconut creme brulee, I kind of just kept going.

Not only is it a fun (and way easier than it looks!) dessert to make, but it’s super portable and easy to give away to friends and neighbors (provided you trust them to bring your little dish back).

I’m even going to publish chocolate creme brulee before I stop my creme brulee flavors marathon. But today, I’m here with one that you can enjoy all fall – pumpkin creme brulee!

Just like my Thanksgiving Rice Krispies treats, this is perfect to take to any autumn gathering or dinner party, and it’s my preferred alternative to pumpkin pie on Thanksgiving (or Christmas, if you’re not making my gingerbread-inspired Christmas creme brulee).

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I’m pretty uptight about food waste. I cringe every time I find a half full but expired condiment in the door of the fridge that needs to be thrown away.

I try to keep a list on my phone that lists the ingredients I have in the fridge, and the date that they will expire, so that when I am meal planning, I can be sure to incorporate them.

Right now, the two things staring at me begging to be used are miso and gochujang (Korean chili paste).

The miso I’m getting through pretty efficiently by making a fresh batch of miso ginger dressing almost every week.

And the gochujang I actually bought to make salad dressing for an Asian shrimp salad. But of course, the 1-1/2 tablespoons needed barely put a dent in the gocjujang tub.

One of my kitchen mottos seems to be “when in doubt, make meatballs.” I love everything from General Tso’s meatballs to Greek chicken meatballs, but the Korean meatballs I’m sharing today are my current favorite.

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I don’t go to Trader Joe’s too often, but when I do stop by, I’m sure to pick up a bag or two of the frozen Mandarin Orange Chicken.

Breaded chicken covered in a sweet orange sauce that’s ready in less than 30 minutes? Sign me up (that’s even faster than my go-to fast meal, salmon with my bourbon glaze recipe for salmon).

But maybe sign me up just once in awhile. Because this won’t come as a surprise, but this dish is not outstanding in the health department.

Healthier Homemade Orange Chicken

So, just like my miso ginger dressing and balsamic glaze recipe, I took an item that is often store-bought and made it better (and healthier) at home with this orange ginger chicken recipe.

And, along with my sweet potato breakfast casserole, this is probably the Foxes Love Lemons recipe that my family makes most often.

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In the spirit of honesty, this recipe is coming to you today for no reason other than I have a TON of miso in my fridge that I want to use up.

I bought it all for a recipe development job I had last fall (where one of the recipes was a dessert that included miso caramel!) and it’s been in my fridge ever since.

I make a batch of traditional miso dressing every few weeks, just to keep on hand. It gets drizzled over lunch salads, sockeye salmon, roasted vegetables and just about everything else.

This time around, I also had a knob of ginger hanging around the fridge (left over from making Asian-style chicken sloppy joes last week), so I decided to take my traditional dressing up a few notches with this miso ginger dressing.

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If you’ve been reading awhile, you probably know: I don’t LOVE boneless, skinless chicken breast in the way that most Americans seem to.

I think unless you have time to marinate it, like my orange ginger chicken, it often turns out dry and tough, and lacks flavor.

That’s why I’m always using chicken thighs for things like orange glazed chicken and almond crusted chicken.

I remember chicken breast being particularly dry the last time I tried to make sweet and sour chicken on the stove with it.

But, I’m never one to back down from a challenge, and I’m always looking for ways to make one of America’s favorite proteins actually . . . delicious.

The way to do it is the Instant Pot, friend. We’ve already established that Instant Pot short ribs are delicious. But let’s be honest, short ribs are always delicious, just about any way that you cook them.

But chicken breast needs more love, and the Instant Pot pressure cooks it until tender while infusing flavor into the meat. This Instant Pot Sweet and Sour Chicken is currently my favorite way to eat chicken breast.

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