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As a veggie I end up eating an aweful lot of salad. Unfortunately, I don’t care much for lettuce (well, at least the regular iceburg kind – I find it bland). So I try to be as creative as possible, or find a decent dressing. I brought this little spinach salad to friend’s house as my contribution to dinner. The salad is raw baby spinach, roasted almonds, strawberry and orange pieces, and on the side were parmasan bits to add. The dressing was equal parts balsamic and olive oil, with 2 tbsp orange juice. Simple, yes. Tasty, also yes. Leftovers, a resounding no.
Originally uploaded by mosli
Nothing tastes more like childhood to me than grilled corn on the cob. Every summer my gramps and gramms, my dad, Gpa and Gma, and everyone else would go to the state’s fair. We’d see the animals and exhibitions, browse the games and rides, and take a lap around all the food options before making that final decision. One thing that always made the list was fresh, smokey, roasted corn on the cob (brought to you by the Lions club). Holding the stripped back husk like a handle, that first bite of sweet and salty corn cannot be duplicated.
Grilled corn on the cob
Select as many cobs of corn with the husks intact and soak them in a bucket of water until they are fully saturated and no longer float. Place them on a medium grill with the lid down and turn them every 10 minutes for 30 mintues, keeping an eye on the husks so that they do not burn. To eat, peel back the husk and enjoy. I like them with the standard butter and salt, but they are also delicious with garlic salt or balsamic vinegar and olive oil. yum!
Originally uploaded by mosli
You see them at every Chinese buffet in America, they’re warm and creamy, and you can’t get enough of them. Cream cheese wontons! I had these once and thought to myself “oh, that’s not hard. I can do that at home.” Which is why, since I was teenager, I’ve been making these for my family and friends. They’re really a lot easier than you think. I usually make one large batch of these, and freeze them to use later. When I want to use them later, I just put them on a cookie sheet in a 350F oven for 10 minutes or so, keeping on eye on them so that they are hot, but do not start to burn on the edges.
Cream Cheese Wontons
- 1 8oz package cream cheese
1 tbsp sugar
1 tbsp ginger (fresh is best)
1/4 cup finely chopped green onion (or more if you like)
1 package square wonton wrappers, room temperature
small bowl of water, for wetting fingers
In a bowl, mix cream cheese, sugar, ginger, and onion. Working on a clean surface, put about 1 1/2 tsp filling in the center of a wonton wrapper (you can eye-ball the amount, I always do).
Using a wet finger, trace the edge or the wrapper. Starting at the corners, pinch the wrapper shut, working toward the center, creating a four pointed crown. Be careful to remove as much of the air from inside and seal all holes. Heat oil for deep frying (I usually do this over medium to medium high heat). Fry each wonton until a light-medium crispy brown. Remove to drain on a rack or a brown paper bag.
If you like, you can add a can of crab meat to the filling mix.
