Shrimp Wontons with Sichuan Sauce

 

 

 

 

 

 

 

 

 

 

 

I am not really into spicy foods… I mean I can take a little heat, but not too much.  I usually tone it way down when I am making Chinese food at home.  But one night I was dining at a local Chinese place and the waiter got my order wrong and brought out the wrong dish.  He apologized and said he would return my meal and bring out the correct one, but asked if I wanted to taste this one first.  He said it was the most popular dish on the menu and he was sure I would love it.  So, I tasted it and boy did I love it.  I wanted more. 

 

 

 

 

 

 

 

So, I decided to make it at home. I knew the flavors that made it so delicious and it turned out great!  That was three years ago and I have been making it ever since. Just imagine, tender little shrimp filled dumplings over a bed of soft and tender ramen noodles and a sauce that will make you want to scream, “OMG this is so good.”  

Shrimp Wontons with Sichuan Sauce

Sichuan Sauce

1/4 cup soy sauce 

2 tablespoons chili oil (use less if you want less heat)

1 tablespoon white wine vinegar

1 teaspoon sesame oil

1/2 teaspoon granulated sugar 

Pinch of crushed red pepper

2 garlic cloves, minced 

1 green onion, sliced white and green

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make the sauce first by whisking together all ingredients. Warm over medium heat until heated through.  Set aside.

NOTE:  Add only 1 tablespoon of chili oil at first and then taste to see if you need more.  You can adjust your heat by adding more or less chili oil and crushed pepper.  

 

Won Ton Filling

 

1/4 pound peeled and de-veined shrimp 

2 cloves garlic

1/2 teaspoon sesame oil 

1/8 teaspoon salt 

1/2 teaspoon corn starch 

10-20 won ton wrappers 

1 tablespoon chopped scallions 

2 packets Ramen noodles

 

Cut the shrimp into small pieces. Add the sesame oil, garlic, salt and cornstarch, stir to mix well. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add a scoop of the shrimp filling onto the center of a wonton wrapper.  Wet your index finger with water and trace the outer corners of the won ton wrapper. Fold in half and pinch to seal opening.  Once you have a triangle, bring the corners to the middle and pinch together to seal.  Repeat the same to make 10-20 wontons.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Heat up a medium sized pot of water and bring it to boil. Carefully drop the won tons into the pot. As soon as they float to the top, use a slotted spoon to transfer the won tons to a large bowl. 

 

 

 

 

 

 

 

 

 

 

 

Make your Ramen

Boil two cups of water in a medium pot. Add the ramen noodles and cook for 3-4 minutes or until al dente. Drain and remove noodles to a large serving bowl.  Add won-tons on top and drizzle on the sauce.  Gently stir the won tons until coated with sauce.

 

Drain and remove noodles to a large serving bowl.  Add won-tons on top and drizzle on the sauce.  Gently stir the won tons until coated with sauce.

 

 

 

 

 

 

 

 

  

 

Tender little wontons filled with succulent shrimp atop a bed of soft ramen noodles and drizzled in wonderfully delicious sauce! 

 

 

 

 

 

 

 

 

 

 

 

 

So good.  Want a bite?

 

 

 Photograph is copyrighted and the property of ©Welcome Home. 

Chocolate Strawberry Bundt Cake

 

 
It’s just a simple cake but oh so decadent and delicious with strawberries baked into the batter. So wonderfully moist you will want to eat it warm out of the oven or cold out of the refrigerator. It comes together in a snap and makes such a pretty presentation.  You can top it with a vanilla or chocolate drizzle. The secret?  It  starts with a cake mix, but that can be our little secret.

Chocolate Strawberry Bundt Cake

1 box chocolate cake mix 

3/4 cup vegetable oil

3 large eggs 

1/4 cup water 

3/4 cup chopped fresh strawberries

1 tablespoon corn starch

1 cup chocolate chips

 

 

 

 

 

 

 

 

 

 

 

 

 

Cake

Preheat oven to 350 degrees.

Toss chopped strawberries in cornstarch and set aside.

Spray a large bundt cake pan (at least 10-12 cup size) with non- stick spray or grease it with oil or butter.  Spray the entire pan if using non-stick spray, all the way to the top.

 

 

 

 

 

 

 

 

 

 

 

Pour the cake mix into a large mixing bowl. Add the oil, eggs and water. Using a hand mixer, mix on medium for 3 minutes.  Using a spatula or wooden spoon, stir in the chopped coated strawberries and chocolate chips until well mixed.

 

 

 

 

 

 

 

 

 

 

 

 

Pour into prepared bundt pan and bake at 350 degrees for 45-50 minutes.  Cool for 10 minutes and then invert onto wire rack or cake plate to cool completely before adding glaze.

Vanilla Glaze

 

1 cup confectioner’s sugar
1-3 Tablespoons milk 

In a small mixing bowl add the sugar and start with a tablespoon of the milk.  Mix and add more milk until you get your desired consistency.  Drizzle over your completely cooled cake.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Glaze

 

1/2 cup heavy cream 

2 teaspoon corn syrup

4 ounces semisweet chocolate, chopped 

 

In a small saucepan, heat cream and corn syrup over medium heat until they come to a simmer.  Remove the pan from the heat and stir in chocolate, whisking until smooth.  Allow to cool at room temperature until slightly thickened.

Drizzle glaze over cake and set aside for at least 10 minutes before serving.

   

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

My Mom’s 7UP Cake

My Mom’s 7UP Cake

 

 

 

 

 

 

 

 

 

 

My Mom was always baking with some sort of carbonated soda pops.  She loved making her Easter Ham with Pepsi, and Orange Crush for Sweet and Spicy wings.  I can remember her pouring Canada Dry Ginger Ale in her pancake batter and always Coca Cola in her Chocolate Cake.  But the one I remember most is her 7UP cake.  There is no lighter, no fluffier, not another cake around this moist.  It’s just perfect! 

 

My Mom’s 7UP Cake

1 cup unsalted butter, softened

1/2 cup butter-flavored shortening

3 cups sugar

5 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon lemon extract

Zest of 1 lemon

Zest of 1 lime

3 cups all-purpose flour, sifted

1/2 teaspoon salt

1/4 cup heavy whipping cream

1 cup 7-Up soda

 

7-UP GLAZE

1 cup powdered sugar

2 tablespoons 7-up

 

Preheat oven to 325 degrees.

Generously grease and lightly flour a 10 inch bundt pan. I like to use Baker’s Joy non-stick spray because it has flour in it.  Set aside.

 

 

 

 

 

 

 

 

 

 

In a large bowl, using a hand mixer, cream together butter, shortening and sugar. Mix in the eggs one at a time.  Fold in the vanilla extract and lemon extract. Fold in the lemon zest and lime zest. Gradually add in the flour and salt and mix until combined. Mix in the heavy whipping cream and 7-up until well combined and batter is fluffy. Spoon batter into your greased bundt pan.

 

 

 

 

 

 

 

 

 

 

 

 Bake for 1 hour and 10-15 minutes (check on it after the 1-hour mark) or until knife inserted into middle comes out clean.  Let cake sit for only about 10 minutes before you invert it onto a cake plate.  If you try to invert it right away it will fall apart. If you wait longer than 10-15 minutes it might stick.

 

 

 

 

 

 

 

 

 

 

 

Let the cake cool and then drizzle it with glaze.

 

 

 

 

 

 

 

 

 

  

 

Photography is the property of and copyrighted to Welcome Home.

Sausage Cannelloni

Quick, easy and oh so good. I  Love this recipe.

Sausage  Cannelloni

1 package Italian Sausage Links, removed from casing

2 tablespoons olive oil

1 medium onion, finely chopped
4 ounces mushrooms, finely chopped
12 ounces mozzarella cheese, cubed or shredded
2 egg yolks
6 tablespoons butter
6 tablespoons flour
3 cups whole milk (not skim)

12 Cannelloni pasta shells

1/2 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, shredded
1 teaspoon dried oregano

Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid.

Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.

To make a béchamel sauce: Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside. 

Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking. Preheat oven to 400 degrees. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9 x 13 inch oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.

Nestle the cannelloni in the sauce and cover with remaining béchamel sauce. Top with mozzarella and parmesan cheese and a sprinkling of oregano. Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.