After the January we’ve had, here’s my recipe for a comforting bowl of wonton noodles soup 🙂‍↕️🍜 🗣️ Shoutout to @dimsimlim for the wonton wrapping hack— It’s saves so much time! ➡️ Recipe: Wonton Noodle Soup Serves 3-4 ~30 wontons * 1 package wonton wrappers * 1/4 lb ground pork (chicken or turkey if preferred) * 1/4 lb shrimp, peeled, deveined, and finely minced * 2 stalks green onions, thinly sliced * 1 tbsp soy sauce * 3 cloves garlic, grated or finely minced * 1 tsp sesame oil * 1/2 tsp sugar * 1/2 tsp ginger, grated * 1/2 tsp baking soda * 1/2 tsp black pepper or to taste Broth— * 8 cups low-sodium chicken broth * 1 tsp kosher salt or to taste * 1 tsp chicken bouillon * Baby Bok Choy, cleaned and cut in half * 14 oz/ 1 packaged of wonton noodles or egg noodles * Garnish: thinly sliced green onions and Chinese red vinegar for dipping (optional) 1. In a large bowl, combine ground pork, shrimp, green onions, soy sauce, garlic, sesame oil, sugar, ginger, baking soda, and black pepper. Mix thoroughly with hands until everything is combined evenly. Put the entire mixture into a large ziplock bag. Get rid of any excess air and seal tightly. Trim the bottom corner to make a 1-inch hole. Set aside. 2. To wrap wontons: Place one wonton wrapper in hand and gently squeeze ~1/2 tablespoons of filling while sealing the top of the wrapper by pinching and bunching the wrapper together to form a sack. Repeat until all of the wontons have formed. 3. To cook wontons: Bring water to a boil in a medium pot. Add 6-10 wontons in. Then immediately pour 1 cup of cold water into the pot. Once the water comes back to a boil and the wontons are floating, the wontons are ready. 4. To make broth: In a large pot, bring chicken broth to a boil, then season with chicken bouillon and salt. 5. Cook egg noodles according to the package. Blanch bok choy for 30 seconds. Combine the noodles, bok choy, wontons, and soup into a serving bowl. 6. Garnish with green onions (red vinegar optional) and enjoy! #easyrecipes #wontons #wontonnoodlesoup #chinesefood #soupseason

Be the star of the show this Christmas or New Year’s with my recipe for Prime Rib and thank me later 🙃 ➡️ Recipe: PRIME RIB Serves 5-7 * 5-6 lb prime rib, bone-in * ~2-3 tbsp kosher salt * ~2-3 tbsp black pepper * 4-5 cloves garlic, sliced into bit chunks * 1 stick of butter, room temp (~1/2 cup) * 1/2 tbsp fresh thyme, finely minced * 1/2 tsp smoked paprika * 1/2 tsp garlic powder * 1/2 tsp onion powder * 1/2 tsp kosher salt * 1/2 tsp black pepper * 2 small onions, peeled and cut into quarters * 4-5 carrots, peeled and cut into 3-4 inch pieces * 5 celery stalks, cut into 3-4 inch pieces * 1 bulb of garlic, leave peel on and slice in half horizontally * 7-8 sprigs of fresh thyme * Kitchen twine * Meat thermometer Au Jus— * 1/4 cup beef pan drippings or 3 tbsp butter * 3 tbsp red wine (I used Cabernet Sauvignon) * 2 cup beef broth * 1/2 tbsp Worcestershire sauce * 1/2 tsp all purpose flour * Season with kosher salt to taste (~ 1/2-1 tsp) Creamy Horseradish Sauce— * 1 cup sour cream * 1/3 cup cream style horseradish sauce * 1/3 cup chives, finely minced * 2 tbsp Kewpie mayo or mayo of choice * 2 tbsp milk or water * 1/2 tablespoons Worcestershire sauce * 2 tsp white distilled vinegar * 1/2 tsp kosher salt * 1/4 tsp black pepper 1. **Remove prime rib from fridge for 2-3 hours at room temperature. This ensures even cooking. Also leave butter out at room temp** 2. Preheat oven to 500°F. Trim and remove silver skin and excess fat around the prime rib. 3. Optional: French the rib bones by trimming the excess meat and fat down to the bone about 2 inches down to the meat to expose a “cleaner” look. 4. Tightly tie kitchen twine 1 1/2 inch in between the entire prime rib to keep the bone from separating while cooking. Trim off excess twine. 5. Pat dry meat with paper towel then heavily season rib and meat with salt and black pepper. 6. Using a small pairing knife, poke enough holes into the meat and then insert sliced garlic into the holes. Space it out evenly. 7. In a small bowl, combine butter, thyme, paprika, garlic powder, onion powder, salt and pepper. Mix until everything is well combined. 8. Spread all of the compound butter evenly over the prime rib. 9. Place prime rib in a large baking dish over a bed of onions, carrots, celery, garlic and thyme. 10. Leave uncovered and place baking dish in the oven, cooking the prime rib at 500°F for 15 mins to allow a crust to form. 11. Do not open the oven. Adjust temperature to 285°F and bake the prime rib for 15 minutes per pound of the prime rib (i.e. 5lbs = 1 hour and 15 mins of cook time) This will vary on the weight of your cut. 12. Using a thermometer, temp your prime rib to the center of the meat to 115-120F for medium rare or 125-130F for medium doneness. (Resting the prime rib will increase the temperature to 125-130F for med-rare & 135-140F for medium) 13. Quickly but carefully remove some of the pan drippings from the pan and set aside. 14. Tent the prime rib with foil and let it rest for 30 minutes before slicing. 15. In a small bowl, combine sour cream, horseradish, chives, mayo, Worcestershire sauce, vinegar, milk, salt and pepper. Mix until combined. Leave in fridge until ready to serve. 16. In a small saucepan, bring pan drippings to a low simmer. Add flour and whisk, cooking the flour for about 1-2 mins. Add wine and whisk well for 2 more minutes. Add beef broth to thin out the sauce. Taste test and adjust salt seasoning if needed. Set aside. 17. Once the prime has rested, cut and remove twine then slice to serve. Serve with au jus and creamy horseradish. Enjoy! #primerib #primeribrecipe #christmasdinner #newyearsdinner #holidayrecipes #easyrecipe #recipe #holiday

Feeling a little CHILI? 🥶Try my Turkey chili recipe to warm you up 🌶️ Turkey Chili: * 1 lb ground turkey * 1 large onions, diced * 4 cloves garlic, minced * 1 jalapeño, small diced * 1 can diced tomatoes, 28 oz * 1 can kidney beans, 15.5oz * 1 can cannellini beans, (or great northern beans) 15.5 oz * 1 cup corn kernels, frozen or canned * 1 cup, roasted choice of green chilies, I used (2) anahiem and (1-2) pasilla peppers or 8oz canned chopped green chilies * 4 cups low sodium chicken broth * 2 bay leaves * 2 TBSP corn meal * 1 TBSP paprika * 1 TBSP garlic powder * 1 TBSP cumin * 1 TBSP kosher salt, or to taste * 1 TBSP honey * 1/2 TBSP onion powder * 1/2 TBSP chipotle chili powder or cayenne powder * 1 TSP dried oregano * 1 TSP kosher salt + 2 tsp kosher salt * 1/4 TSP ground black pepper * 1 TBSP instant espresso powder (optional) Toppings— * Diced sweet onions * Cheese * Sour cream * Lime wedges * Cilantro 1. Optional: roast fresh peppers over an open flame on the stove or broil on high until all sides are charred. Put into a bowl and cover for 10 mins to steam. Wearing gloves, gently rub the skin of the peppers off exposing only the flesh. Remove core and seeds. Rinse well. This can be done in a bowl of water for a quicker process. Dice peppers into medium sized chunks. 2. In a Dutch oven (or large pot), heat 1 tbsp of cooking oil and sauté ground turkey. Season with 1 tsp salt and 1/4 tsp black pepper. Cook through. 3. Add onions, and garlic to sauté until translucent. 4. Season with paprika, garlic powder, cumin, (2 tsp) salt, honey, onion powder, chipotle powder, oregano, and espresso powder. The espresso gives more of a depth of flavor. Give the pot a good stir to mix the Turkey well. 5. Add remaining ingredients: green chilies/jalapeno, chicken stock, diced tomatoes, kidney beans, white beans, corn and corn meal. Bring to a rolling boil and then reduce to a simmer. Simmer for 30-40 mins. 6. Serve in a bowl with shredded cheese, cilantro, a dollop of sour cream, and a wedge of lime. Enjoy! #chilirecipe #chili #easyrecipe #soupseason #souptok #stew #holidayrecipe #quickmeals #comfortfood @Bush’s Beans @Swanson Broths

A mini series of recipes my oldest sister and I make during the holidays begins here 🫡 Recipe: Garlic Butter Parker House Rolls * 1 3/4 cup whole milk * 1/2 cup unsalted butter (1 stick) * 1/2 cup sugar * 2 1/4 tsp active dry yeast * 1/2 cup water water * 3 large eggs * 2 tsp kosher salt * 6 cups all purpose flour + extra for kneading Garlic butter— * 1 stick butter, melted * 3-4 garlic cloves, finely grated * 2 tbsp parsley, finely chopped * Flakey sea salt 1. In a small pot heat milk to a low simmer. Turn off the heat and add in butter and sugar. Dissolve sugar and ensure butter is completely melted. Set aside to cool. 2. Dissolve yeast in warm water. Give it one smaller and set aside until make sure is foamy/active. Set aside 3. In a stand mixer, mixing bowl, combine milk, eggs, sugar and butter mixture, along with the active yeast, salt and 3 cups of flour first. Using a dough hook knead the dough on low for 1-2 minutes. Scraping the sides when necessary. 4. Continue to add another cup of flour until all 6 cups are incorporated into the mix. Knead the dough until smooth. About 5-6 mins. 5. On a clean and generously floured surface, pour all of the dough onto the surface and knead by hand for 3 to 4 minutes. Add flour if the dough is too sticky— up to 1/4 cup of flour is ok. Formed the dough into one ball and place in an oiled mixing bowl. Cover and let it rise for one hour. Or until dough has doubled in size. 6. Preheat the oven to 350°F. 7. Uncover the dough and punch down on the dough to get rid of large air bubbles. (Just 4-5 punches) 8. Cut them into 12 equal pieces. Tuck and roll the edges to form a flat round ball. Then place it on a parchment lined baking sheet. Bake in the oven for 20 to 22 minutes, depending on your oven. 9. In a small bowl, combine melted butter, freshly grated garlic, and finally minced parsley. Mix well. 10. Brush the rolls with garlic butter and finish it off with a sprinkle of flaky sea salt. Enjoy while warm! #parkerhouserolls #rolls #bread #baking #recipe #holidayrecipe #thanksgivingrecipes #christmasdinner

Save this finger-licking sticky pork ribs recipe and make it for dinner tonight! 😋 ➡️ RECIPE: STICKY PORK RIBS Serves 3-4 * 2 lbs pork spare ribs, cleaned and cut into individual ribs * 3 tbsp shao xing wine, or white wine * 3 tbsp oyster sauce * 2 tbsp honey * 1 1/2 tbsp light brown sugar * 1 1/2 tbsp soy sauce * 1/2 tsp black pepper * 1/2 tsp garlic powder * 1 cup water * Cooking oil * Optional garnish: Sliced green onions 1. In a large bowl, combine, shaoxing wine, oyster sauce, honey, light brown sugar, soy sauce, black pepper and garlic powder with the spare ribs. Mix until each rib is coated. 2. In a large pan, heat oil on med-high. Add ribs and lightly sear each side for about 30-45 seconds meat side down. 3. Add 1 cup water. Cover pan with a lid and simmer ribs in water for 16-20 mins on medium heat. Flip ribs about half way through to ensure even cook. This step tenderizes the ribs and incorporates the marinade. The water and marinade should start to dry up and evaporate slowly. Ribs will darken in color. 4. Uncover the ribs once more than 3/4 of the liquid is evaporated. Let the ribs cook on medium heat until the ribs are sticky and browned. 5. Garnish with sliced green onions. Serve with rice or by itself. Enjoy! #ribs #stickyporkribs #ribsrecipe #recipe ##easyrecipe##asianfood##pork##porkribs