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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The perfect salad for Christmas Dinner

No matter what your entree is for Christmas dinner, I’m willing to be that this Christmas Salad will go with it.

It’s a combination of peppery arugula and crisp radicchio, topped with juicy oranges, creamy goat cheese, cinnamon roasted almonds and beautiful pomegranate seeds.

But the thing that sets this salad apart is the zesty orange dressing. It’s creamy but not too creamy, filled with the flavor of fresh orange juice, sweetened with a bit of honey, and made a bit tangy by white wine vinegar and Dijon mustard.

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Tender and juicy Pork Chop and Applesauce recipe

Pork chops and applesauce are a classic combination, and you can just never go wrong with something so classic.

This recipe elevates the traditional dish by making homemade applesauce with an optional bit of spice to liven things up.

Why do you put applesauce on Pork Chops?

While some people might shy away from eating fruit and meat together, they’re actually a great pairing.

The natural sweetness and tanginess of apples complement the richness of the thick double-cut pork chop, satisfying your taste buds.

And while the recipe below will ensure that your pork chops end up perfectly juicy, if you DO accidentally overcook them a bit, the applesauce is there for you to add some moisture back to every bite of pork.

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Get ready for the Best Thanksgiving Salad

For me, Thanksgiving dinner usually isn’t complete without a salad, and I’ve made this same really good Thanksgiving green salad recipe year after year. 

This salad for Thanksgiving is a combination of sweet and savory flavors using seasonal ingredients, and it’s easy to prep a lot of it in advance. Simply toss it together right before dinner!

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Have you ever had Zucchini Grilled?

While sauteed and roasted zucchini are delicious, my personal favorite way to prepare this vegetable is on the grill.

If you’ve ever been intimidated by grilling zucchini, I can assure you that it’s easier than you think!

While many recipes require some precise knife work to cut each zucchini into perfectly flat slices, this one takes a much easier approach to cutting the vegetable.

Long spears of zucchini are super easy to cut and grill. We’ll also be adding a miso glaze for rich umami flavor with a touch of sweetness, elevating grilled zucchini to a whole new level.

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Pickling Jalapenos at Home

Today, I’m sharing one of my favorite condiments (or is it a side dish?) for summer recipes, pickled jalapenos.

They are so so easy and affordable to make at home, and for some reason, it just feels right to have a batch of them in my fridge all summer long (and they’re certainly welcome the rest of the year, too).

What are Pickled Jalapenos?

Pickled jalapenos are a condiment made by preserving sliced jalapeno peppers in a seasoned vinegar solution.

The pickling process adds tang and tempers the spiciness of the peppers a little bit.

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These are the most juicy Grilled Pork Chops!

I think grilled pork chops are best when they are marinated first, and this marinade brings together acid, sugar, salt and oil to infuse the chops with flavor and moisture.

The versatile set of ingredients in this mouthwatering marinade results in a pork chop that pairs well with a variety of side dishes.

There’s soy sauce for the salt element in the marinade, but the end results are NOT pork chops that taste Asian-inspired.

There’s brown sugar, but the chops aren’t too sweet. There’s red pepper flakes, but they’re not too spicy.

The final product is simply perfectly juicy, satisfying grilled pork chops that you’ll want to make all year long. Let’s dive in.

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This Burrata Peach Salad is the perfect balance of flavor.

Since I’m not the world’s biggest fan of peaches eaten on their own or in sweet dishes, my goal this summer was to make the best savory peach dish ever.

This Burrata Peach Salad lives up to those expectations and more.

While many peach burrata salads also include tomatoes or avocado for filler, or prosciutto, this one needs no filler or meat at all.

The co-stars of this show are lots of juicy grilled peaches and luscious burrata cheese.

The supporting players are a flurry of fresh herbs, pine nuts, and a sweet-savory dressing made with honey and shallots.

The special guest star is some rustic pesto croutons which you’ll want to gobble up before they even make it onto the salad.

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This Shawarma Chicken is a Detroit classic!

I’ve introduced you to many classic Detroit foods, including Detroit style pizza and corned beef egg rolls. And thanks to a large Middle Eastern population, Detroit is also famous for our chicken shawarma!

It’s sold everywhere from ballparks to gas stations, with my favorite being from a restaurant called Bucharest Grill. Today, I am sharing my homemade version of this irresistible wrap sandwich.

While it may look like a long list of ingredients, it’s very fast to put together. In fact, you can make the chicken shawarma marinade and the sauce for the wraps at the same time. I’ll also offer shortcut ideas to make it even easier for a busy weeknight.

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This potato salad with bacon uses an easy technique to ensure it is perfectly dressed when you serve it.

More so than a lot of foods, there is a HUGE number of ways to make potato salad. Sauces, add-ins and even the type of potato may vary.

But I think the one thing we can all agree on is a good version of it needs to be properly dressed. Not an overly gloppy mayo-laden mess, but definitely not dry and under-seasoned either.

This potato salad with bacon recipe uses a technique I’ve been relying on for years – dividing the dressing in half and adding it at two different stages.

Have you ever added your dressing to warm potatoes, refrigerated your salad, and then wondered where all your dressing disappeared to? The potatoes suck it all up sometimes!

With this technique, you toss the still-warm potatoes with half of the dressing, then chill the salad to allow the warm potatoes to suck up and marinate in all of that flavorful dressing.

Then, once it’s chilled, just before serving, you add the rest of the dressing and toss again.

This technique ensures that the potatoes are seasoned by absorbing some of the dressing, but there’s also more dressing for the surface of that potatoes. It’s a perfectly dressed potato salad.

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