Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
It can get a bit hectic around the holidays as you try to find the perfect gifts for your niece and nephews, the must-have sweater vests for your baby corgis, while hosting the biggest dinner party with friends and family in your closet-sized kitchen.
That’s why these oyster crackers are everything.
It’s perfect for any occasion, but it comes in particularly handy during the holiday season. It’s quick, easy and practically effortlessly made in the slow cooker with the help of my favorite ingredient of all – Hidden Valley The Original Ranch Dips Mix. Toss that right in with garlic and freshly grated Parmesan with melted butter.
The combination is absolutely heavenly.
Now you can easily find this ingredient at Walmart – the perfect resource for all of your holiday entertaining, and you can transport these addicting crackers in these Glad Food Storage Containers. Just toss it right in, throw on the lid and you’re set.
See, I told you. Easy! You can even make this ahead of time, although you’ll probably end up eating all of the crackers before you make it to your boss’ holiday party!
2 (8-ounce) packages oyster crackers
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
4 cloves garlic, minced
1/4 teaspoon dried dill
1/4 cup vegetable oil
1/4 cup unsalted butter
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
Add oyster crackers, Ranch Seasoning, garlic and dill. Stir in vegetable oil and gently toss to combine.
Cover and cook on low heat for 1 hour, stirring occasionally. Stir in butter until melted, about 1-2 minutes.
Remove crackers from slow cooker and place in a single layer onto a baking sheet. Stir in Parmesan and let cool completely.
Serve, garnished with parsley, if desired.
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Slow Cooker Parmesan Ranch Oyster Crackers
Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
So easy to follow and delicious, this wonton soup recipe will serve you for years to come. The wontons can be frozen for quick and easy meals during the week, or for a lazy weekend morning brunch.
These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection.
Simple Wonton Soup
This simple wonton soup recipe is so delicious and easy to follow. The wontons can be frozen, boiled and added to stock to make wonton soup any time of day
10oz.baby bok choy or similar green vegetable(280g)
2 1/2tablespoonssesame oil(plus more for the stock)
6cupschicken stock(about 1.5 liters)
Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it!
At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste––you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
Once you’re happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
If you’d like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they’re frozen. They’ll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. Once they’re floating, boil them for another 1-2 minutes. Take care not to overcook them – mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
Pour the soup over the wontons and garnish with scallions. Serve!
Wontons can be frozen for use later. Lay them out on a baking sheet lined with parchment paper so they aren’t touching, and put the baking sheet in the freezer. Once they’re frozen, transfer them to a freezer bag and freeze for up to two months.
You probably heard about Easter egg roll but have you heard of mini egg rolls? well it’s an side dish invented by the American-Chinese influenced Indian / Pakistani spring rolls which are very big side dish served in all sorts of ceremonies and events. Mini egg rolls are prepared exactly the same way as the spring rolls. There is not much history to it but that doesn’t mean the taste is not there.
The other day, I decided to make Chicken Spring Rolls at home. I love spring rolls, but I often find them quite greasy and oily. That’s because they are not fried correctly, so they become soggy and absorb too much oil.
This home-made version is so much better. They come out crunchy and not oily at all. And the filling is delicious too.
Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add garlic, ginger and scallions. Sauté until fragrant but not browned, about 1 minute. Add slaw mix and bean sprouts and sauté until wilted, about 5 minutes. Season with salt and pepper. Let cool completely.
Cut egg roll wrappers in half. Have ready a small bowl of cold water and a pastry brush. Working with wrappers one at a time, lay each out so short side of rectangle faces you. Place about 1 Tbsp. filling toward bottom of wrapper. Pull bottom of wrapper over filling, then fold side corners over filling and roll up tightly, like a burrito. Brush far edge with cold water before closing. Continue with remaining wrappers and filling.
Heat 2 cups oil in a large skillet to 350°F. Put a few egg rolls in skillet (don’t allow them to touch) and cook, turning over once or twice with tongs, until golden brown, 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.
Frico cups are small cups made entirely out of cheese. They are naturally low carb, gluten-free, and completely irresistible.
You know that little bit of cheese that oozes onto the skillet when making a grilled cheese sandwich? The stuff that turns dark and crispy and perfect for popping in your mouth? Frico cups are essentially an entire serving bowl made of that rich crispy cheese.
You can make them in various sizes. Yet I’ve discovered if you bake them about the size of a paper muffin liner and fill them with a smaller serving of salad, they’re more likely to disappear!
Frico is what Italians call the wafer like crisp that forms when you bake or fry shredded cheese.
This delicate, baked Parmesan cheese cups are deceptively easy to make. You can fill them with whatever you want, but grape tomato, olive and feta make for a light and refreshing snack.
For the Frico Cups
Parmesan cheese (3 tbsp. per cup)
For the Grape Tomato, Olive and Feta Salad
4 c. grape tomatoes, halved
1/4 c. green olives, sliced and pitted
1/3 c. crumbled feta cheese
1 tbsp. olive oil
Basil, for garnish
For the Sesame Cucumber and Radish Salad
1 English cucumber, finely chopped
3 large radishes, thinly sliced
1 tbsp. lime juice
2 tsp. toasted sesame oil
2 tbsp. black and white sesame seeds
For the Farro, Corn and Green Onion Salad
4 ears corn, husked
2 c. cooked farro
2 green onions, thinly sliced
3 tbsp. lemon juice
1 1/2 tbsp. olive oil
For the Frico Cups: Grate Parmesan and make piles, 2 inches apart, on a lined baking sheet. Bake at 375 degrees F until melted but not quite brown (6 minutes); use a thin metal spatula to quickly transfer to muffin pan, pressing lightly in centers. Cool before filling.
For the Grape Tomato, Olive and Feta Salad: In medium bowl, combine grape tomatoes, green olives, feta cheese, sherry vinegar, and olive oil. Season with salt and pepper; garnish with basil.
For the Sesame, Cucumber and Radish Salad: Toss cucumbers and radishes with lime juice, sesame oil, and sesame seeds. Season with salt and pepper.
For the Farro, Corn and Green Onion Salad: Preheat grill on medium-high. Grill corn 10 minutes, turning occasionally. Remove from grill, let cool. Cut kernels off into large bowl; toss with farro, green onions, lemon juice, and olive oil. Season with salt and pepper.
Simple, summery and a great little appetizer with a salty parmesan bowl of its own.!
Asparagus is one of my favorite vegetables. It’s high in fiber, vitamins, and minerals; and low in calories and sodium. It’s a versatile vegetable that can be used as a side dish, appetizer, or as a main course ingredient, think stir-fry!
Here’s one of my favorite asparagus recipes. These Asparagus Pockets are tasty, easy, and look impressive. They’ll make a great appetizer at a party, specially during the holidays. They’re so easy to make, you can whip them out in less than an hour. Guests will think you spent hours preparing them!
Here’s my recipe, hope you love them as much as we do!
– 24 Asparagus tips – washed and trimmed to about 8” long
– 2 cans refrigerated crescent dough
– 1/2 shredded Parmesan cheese
– 1 Egg – beaten
Pre-heat over to 375 degrees
Unroll crescent dough – dough is pre-cut into 8 triangles and unroll as 4 sets of triangles together forming a rectangular piece
Separate rectangles – Do not separate it into triangles – you should have 8 rectangles with a diagonal line scored from one corner to the other
Press the scored line together to form a smooth rectangle
Place 3 asparagus tips diagonally across the dough – from corner to corner
Sprinkle about 1/2 tsp of cheese over asparagus
Fold free corners over each other to form the pocket. Top and bottom of asparagus should peek out. Check picture above.
Place each pocket on a parchment covered baking sheet.
Brush each pocket with beaten egg.
Bake in oven about 20 minutes or until dough is golden brown.
Are you looking for something simple and easy to add to your Thanksgiving menu? Try these delicious Corn & Cheese Fritters! They’re easy to make, you can mix up a batch in about half an hour!
Corn & Cheese Fritters make a great snack, appetizer, side dish, or even a light meal! Garnish it with chopped chives or green onions and serve with a dollop of sour cream! Super yummy! I guarantee your friends and family will love them!
Here’s my recipe for the delicious Corn & Cheese Fritters. This recipe makes about a dozen 2″ fritters and can easily be doubled to make more.
One thing about these fritters, you want to fry them up nice and crisp so don’t make the patty too thick. When the Corn & Cheese fritters are too thick the middle doesn’t cook well and you end up with a raw batter center, yuck!
1 1/2 cup flour
1 large can (15.25 Oz. size) corn kernels
1/2 cup milk
3/4 cup shredded cheese, preferably cheddar, monteray jack, or a combination of both
1 tsp. cumin
2 tsp. garlic powder
1 tsp. chili powder
1 tbs. salt
1 tsp. ground black pepper
1/4 cup finely chopped chives or green onions
Oil for frying
Sour cream & chopped chives or green onions for topping
Mix all dry ingredients together in a mixing bowl.
Add the rest of the ingredients except the oil to the flour mixture.
Mix well until all the flour has been incorporated. Batter will be very thick, do not water it down.
Heat about 1/2′ oil in frying pan.
Drop spoonfuls of batter into hot oil. Lightly press down on each patty to spread it out and thin the patty to about 1/2′ thick.
Fry until golden brown turning each patty as the first side brown.
Drain on paper towel.
Serve garnished with chopped chive or green onions and a dollop of sour cream.
The key for this stuffing recipe is making your own buttermilk cornbread. This way, you can control the moisture and sugar levels, and it also makes your whole kitchen smell like a buttered corn muffin. Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.
9 Tbsp. unsalted butter, divided, plus more for pan
2 Tbsp. extra-virgin olive oil
1½ lb. hot or sweet Italian sausage, casings removed
1 large onion, finely chopped
2 celery stalks, finely chopped
6 garlic cloves, thinly sliced
2 Tbsp. finely chopped rosemary
1 Tbsp. kosher salt
½ tsp. crushed red pepper flakes
2 bunches collard greens, stems and ribs removed, leaves torn or cut into 2″ pieces
1½ cups heavy cream
2½ cups low-sodium chicken broth, divided
3 large eggs, beaten to blend
Place a rack in middle of oven; preheat oven to 300°. Cut cornbread into 1″ cubes and divide between 2 large rimmed baking sheets.
Toast, turning over halfway through, until outsides are dried out and some of the sides are golden brown, 45–55 minutes.
Increase oven temperature to 350°. Lightly butter a 13×9″ baking dish. Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange sausage in a single layer in pot and cook, undisturbed, until browned underneath, about 4 minutes. Break up into bite-size pieces with a heatproof rubber spatula or wooden spoon and continue to cook, tossing occasionally, until just cooked through, about 3 minutes longer. Transfer sausage to a large bowl.
Reduce heat to medium-low and add 8 Tbsp. butter to same pot; swirl to melt and to coat bottom of pot. Add onion, celery, garlic, rosemary, salt, and red pepper flakes. Cook, stirring often, until vegetables are softened but not yet browned, about 5 minutes. Add collard greens and cook, tossing occasionally, until wilted, about 2 minutes.
Add cream and 1 cup broth and bring mixture to a bare simmer. Cover pot and cook until greens are softened, 7–9 minutes.
Add vegetable mixture to bowl with sausage; mix in remaining 1½ cups broth, then eggs.
Add cornbread and carefully toss once (don’t break up pieces). Let sit 5 minutes, then gently toss again.
Let sit until almost all the liquid has been absorbed, about 5 minutes more. Transfer stuffing, still being gentle with it, to prepared baking dish. Dot surface with pieces of remaining 1 Tbsp. butter and cover with foil.
Bake stuffing until hot in the center when pierced with a paring knife, 20–25 minutes. Remove foil and continue to bake until surface is deep golden brown and there are some crispy bits of sausage and greens on top, 25–30 minutes more.
Do Ahead: Cornbread croutons can be made 2 days ahead; store in an airtight container at room temperature. Stuffing can be assembled but not baked one day ahead; cover and chill. Bring to room temperature before baking.
Cornbread Stuffing with Sausage and Collard Greens