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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Get festive with these New Year’s Eve Food ideas

Recently, I was talking with a neighbor about a dilemma she was having for New Year’s Eve: her and her friends need some sort of dinner, but nobody wants to cook and their group is too big for a restaurant reservation.

I’m guessing this could be quite a common issue, so I figured I would put together a board of New Year’s Eve appetizers that eats more like a light dinner, with cheese AND charcuterie AND seafood AND sweet treats AND even a simple homemade appetizer, if you want. 

While this board of New Year’s Eve finger food looks pretty epic, it actually consists of one item I made, a few things I heated up in the oven, and 98% stuff I bought at the store.

This post will give you a ton of ideas to put together the New Year’s appetizers spread of your dreams. The board pictured here is for a big crowd, but if your gathering is a little smaller, just cut it down to a few of your favorite things.

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Serve Crab Stuffed Shrimp as an appetizer or dinner!

One of the best things about cooking at home is realizing how possible it is to create a restaurant-quality dish without being a trained chef.

One of the best examples of this is a recipe like Stuffed Shrimp with Crab.

It’s nothing more than cutting open some shrimp and stuffing them with an easy-to-stir-up mixture of crab and seasonings, but it couldn’t be more impressive.

And even better – it only takes 10 minutes to bake, thanks to starting with a grocery store shortcut of pre-cooked shrimp.

The post Baked Stuffed Shrimp Recipe appeared first on Foxes Love Lemons.

I’ve only been drinking Bloody Marys for ten years or less, but I already have strong opinions on the best part: the garnishes.

When a lot of trendy brunch food spots have gone all in and garnished their drinks with crazy things like chicken tenders or slices of pizza or whatever in recent years, their only goal has been to go viral on TikTok or Instagram.

I’m not here to go viral. I’m here to make Bloody Mary skewers that taste great while I’m nibbling on my vegetarian quiche and blackberry muffin.

As I’ll explain in the post below, the best Bloody Mary garnish skewers are a simple combination of three flavors that our taste buds love.

You can get all of the ingredients needed for these Bloody Mary toppings at your local grocery store. And nobody here will ask you to stick an entire fried chicken on top of your drink. My only request is that you use everything bagel seasoning as bloody mary rim salt. Deal?

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With as much as we love our fajita vegetables recipe around here, now I’m wondering why I didn’t plant bell peppers in my garden this summer!

I DID plant shishito peppers, so we’re regularly enjoying blistered shishitos. But maybe you DID plant bell peppers, or you just like fajitas as much as we do.

I normally use beef and chicken for a fajita bar for a crowd, and often do vegetarian fajitas for a quick weeknight dinner. But I also absolutely love using shrimp for fajitas.

Because shrimp is so quick cooking, this healthy shrimp fajita recipe comes together in a flash anytime you need a quick meal. Even better, it’s made on one sheet pan!

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When I was a kid, if somebody had tried to serve me pasta with no visible (red) sauce, I’m pretty sure I would have been like “um yeah, no way.”

Luckily, I’ve expanded my palate a bit from the days when Prego represented the finest pasta sauce the world had to offer.

Sometimes, especially in the winter, I still want a great meat sauce rigatoni or lamb bolognese that’s simmered all day, or a hearty piece of cottage cheese lasagna.

But often, my pasta cravings turn to something lighter and fresher, like salmon pesto pasta or Greek yogurt pasta sauce.

I love a well-crafted pasta dish with a combination of flavors and textures and just a light coating of simple sauce. This lemon caper pasta with shrimp is a flavorful weeknight meal that’s easy to make with pantry ingredients.

The post Garlic Lemon Shrimp Pasta appeared first on Foxes Love Lemons.

Deviled eggs – you either love them or hate them, right? Actually, I think there are a lot of shades of gray, because there are so many ways to make them.

Some cooks keep it very simple with just mayonnaise, mustard, salt and pepper (which is what I did for Halloween eggs).

My mom’s are heavy on the paprika sprinkle. My husband’s family makes theirs with horseradish, which isn’t my favorite (although oddly I do like horseradish in the deviled egg dressing for my Easter salad!).

You can even make no mayo deviled eggs, like my recipe inspired by the flavors of Caesar salad.

Today, I’m going in yet another direction by combining two holiday appetizers – roasted shrimp and deviled eggs – to make these shrimp deviled eggs.

Decadent but simple to make, they’ll be the star of your appetizer table, especially as part of an Easter charcuterie board!

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Do you have “clean out the fridge” meals once in awhile, or even weekly?

Pizza is frequently on our menu for that type of meal, because pizza (and even a crostini pizza bar) is great as a vehicle to use up extra odds and ends hanging out in the fridge (like rotisserie chicken for chicken pizza or cheeseburger pizza made with leftover ground beef).

Often, these leftover ingredients are from two or three recipes I’ve made for work, resulting in one big Frankenpizza (which is honestly how the crab rangoon pizza came about).

Celery, grape tomatoes and odds and ends of cheese often need to be used up. And we always have shrimp of some kind in the freezer, because it’s one of my daughter’s favorite foods.

While shrimp is great for an appetizer or a seafood pasta salad, you might not generally think of it for pizza. I’m hoping I can change your mind with this buffalo shrimp pizza recipe.

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With as much as I love seafood, I think I could easily move to New England and fit right in. But maybe I’d bring a few Midwest quirks with me, like buttermilk grilled chicken and watermelon feta salad, and a deep love of pasta salad of all kinds.

Whether it’s my mom’s classic macaroni salad that I grew up with, or fancified versions full of tomatoes and asparagus like my goat cheese pasta salad and acini de pepe pasta salad, cold noodle dishes are a staple on my dinner menu in the summertime.

And while I generally think of shrimp as a main dish protein for my coconut risotto, shrimp ramen or buffalo shrimp pizza, it really fits right into pasta salad quite nicely.

This seafood pasta salad recipe with both shrimp and crab is my virtual trip to New England this summer. Don’t forget to pack the Old Bay seasoning!

The post Seafood Pasta Salad (with Crab and Shrimp) appeared first on Foxes Love Lemons.

Do any kids like coconut? I know I sure didn’t when I was young. Any coconut-related Halloween candy went directly to my parents as soon as I got home from trick-or treating.

But, I now understand coconut’s charm and adore it. Coconut shrimp with creamy sauce is on our menu at least once a month, and frozen chocolate bananas covered with coconut flakes and coconut creme brulee are some of my favorite sweet treats. Shredded coconut is essential in my carrot cake smoothie.

As an adult, I now take advantage of children’s distaste for coconut. Every year at Halloween, I buy a big bag of Almond Joys or Mounds bars “for the trick-or-treaters,” (wink wink nudge nudge) as well as other candy.

In the “before times,” we always passed out candy by holding out the bowl and letting the kids pick which piece they want. Shockingly – at the end of the night, we’re left with a big bowl of Almond Joys. Then I’m forced to eat them. It’s a curse, I tell ya.

This coconut risotto with lime shrimp is my way of making up for those childhood years where I didn’t like coconut. Just like my mushroom and kale risotto and goat cheese risotto, it’s a fun little kitchen project that works well for Sunday dinner.

And it satisfies my coconut craving all year around!

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