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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The possibilities are endless with Blistered Shishitos

One of my favorite things to grow in my garden is shishito peppers. I buy seedlings from a garden center for just $2 or $3 each, and plant them in pots on my deck.

Just like jalapeno plants (which I always turn into pickled jalapenos – see my post about how to pickle jalapenos), they need very little care other than plenty of sun and watering.

These easy plants are prolific once they start getting going. Usually by mid-July, we can harvest peppers from them every few days.

These mild peppers are one of my daughter’s favorite foods, so the more we can get, the better!

Sometimes we’ll have so many peppers that we’ll include them in a batch of fajita veggie and serve them with my shrimp fajitas recipe.

But most of the time, we simply blister them in a pan and sprinkle them with salt. We’ll often eat them just like that, but occasionally we’ll make this shishito peppers dipping sauce.

These + a smoked salmon pizza is all I want to eat for dinner in the summer! Shishitos are also one of my very favorite side dishes for ribs.

With flavors inspired by nuoc cham (a Vietnamese condiment), this creamy dipping sauce for shishito peppers is sweet, sour, salty and savory.

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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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I got an e-mail from a reader last week, telling me how excited she was to have found this blog, because I make so many meatball recipes. I was a little surprised, because I didn’t think I make THAT many meatballs.

But, when looking through my archives, I noticed that there’s turkey meatballs recipe air fryer and build-your-own meatball subs with toppings.

There’s Korean meatballs made with Gochujang, Greek chicken meatballs that my parents love, tomato ramen topped with (what else?) meatballs, and black bean meatballs for the best meatless meal, just to name a few.

OK, so maybe I DO make a lot of meatballs. I can’t help it. They’re fun to make, and there’s endless ways to spice, sauce and serve them.

The post General Tso’s Meatballs (Chinese Meatball Recipe) appeared first on Foxes Love Lemons.

This Miso Sesame Dressing is irresistible

Whenever there is a potluck situation, there’s always plenty of people who volunteer chicken meatballs, dips, spicy potato chips, brownies, cookies, etc. Somebody (OK, me) may even show up with a big batch of lemon margaritas.

But you have to be pretty brave to be that person that throws down “I’ll bring a salad,” right?

Because let’s be honest, most people could easily ignore the green salad at a party. It’s probably the weekend, and it’s a fun gathering, and who wants to crowd their plate with salad when you could be loading up on stuff from one of my charcuterie ideas instead?

That’s why I’ve experimented with this Great Green Salad with Miso Dressing to make it the maximum amount of irresistible. Nobody is going to a skip a serving of this, I promise.

So go ahead – be that brave soul that declares I’M GONNA BRING THE SALAD.

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Sad update on the Chinese food takeout situation in my neighborhood: The owner of our favorite place did indeed pass away, and we all miss her terribly.

China Ruby is now closed for good, and we haven’t been able to find any takeout place that holds a candle to it. Sure, there are places a 20 – 30 minute drive away that are supposed to be great, but who wants to drive that far for takeout?

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Since we moved to this city ten years ago, our favorite Chinese takeout restaurant has always been there for us. When somebody wasn’t feeling well, China Ruby’s wonton soup was there to soothe.

After a long day when nobody felt like cooking, a delicious hot meal was just a phone call away. Truth be told, we took China Ruby for granted until just recently.

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A big part of my job seems to involve memorizing the product offerings, prices and stock delivery schedule of every grocery store within a 15-mile radius of my house.

If you ask me where to get the freshest shrimp for shrimp ceviche, I can tell you where, what it will cost, and on what day of the week you should buy it. Plump blackberries for tequila mojitos? I can give you directions to the best farmer’s market.

Crab for salmon stuffed with crab or seafood pasta salad? I know where it’s best.  Mangos? I know just where to send you for the prettiest, ripest ones.

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With the Golden Globes happening this past weekend, my Oscar frenzy is in full swing. You see, I was a film minor in college. I love movies, especially really good ones (not so much most blockbusters).

Most years, I’m able to see every single Best Picture nominee before the Oscars. While the nominations won’t be announced until Thursday, I already have a pretty good idea of what will be nominated, and have planned accordingly.

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