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Mac & Cheese Grilled Cheese

4/18/2018

2 Comments

 
Everything is better between two slices of bread. I remember the day my family made the big switch from white to wheat bread. I hated it at first but as time went on I started to love it and my favorite kind has always been Brownberry Bread's Whole Grains: 100% Whole Wheat. That said, I am so excited to be working with them on this post!! Tap the product to learn more details about the bread and to see what other products Brownberry Bread offers. 

Also, homemade macaroni and cheese is where it's at. I make it from scratch a couple of different ways, but this method is seriously SO cheesy and stringy which is perfect for when you need the noodles to stick together in certain recipes. 
Brownberry Bread Foods of jane
What you need: 
  • 2 slices of Brownberry Bread Whole Grains:100% Whole Wheat
  • 1 cup of cooked elbow noodles
  • 1 tbsp butter
  • 1/4 cup whole milk
  • 2/3 cup shredded cheddar
  • 4 slices of cheddar cheese
What to do:
  1. Combine the cooked elbow noodles with the butter, whole milk and shredded cheddar cheese in pot set to high heat on the stove. Stir until the cheese melts and remove from heat. 
  2. Butter two slices of Brownberry 100% Whole Wheat Bread and set them next to eachother in a skillet on medium heat. 
  3. Top each slice of bread with two slices of cheddar cheese and cover with a lid for a minute.
  4. Scoop 5-6 spoonfulls of macaroni and cheese onto one slice of bread and cover it with the other slice.
  5. Cover the assembled sandwich and let it cook for 2 minutes on each side or until the bread is well toasted and the cheese on the sandwich has completely melted.
  6. Slice in half and eat it while it's hot!
2 Comments

Homemade Wontons

4/2/2018

8 Comments

 
I think that I might like wontons better than dumplings. There's more noodle to them once they are folded up and that's what it's all about. If you want to see more visual details for how to make this one, there's a highlight reel on my Instagram page as well as a video that's posted to my feed. You don't have to use pork, I just prefer pork in all of my wontons/dumplings since it's the most fatty and flavorful meat in my opinion.

My favorite wontons EVER are from Szechuan Gourmet in CLE's Asia Town, and that's where the inspiration for these babies came from! At one point, I ate lunch there every Friday for five weeks in a row. #TrueStory
Picture
What you'll need:
Wontons:
  • 30-ish square wonton wrappers (circle shaped won't work!)
  • 1 lb ground pork (you can sub chicken, beef or veggies here)
  • 1 large egg
  • 3-5 scallion stalks, finely chopped
  • 2 garlic cloves, minced
  • 1 small ginger root (about the size of a garlic clove), minced
  • 2 tbsp shaohsing cooking wine (rice vinegar works too if you're in a pinch)
  • 2 tbsp soy sauce
  • 2 tsp salt
  • 1/2 tbsp white pepper
Spicy Sauce:
  • 2 tbsp soy sauce
  • 2 garlic cloves, minced
  • 2 tbsp neutral oil
  • 2 tsp Chinese black vinegar
  • 2 tbsp chili oil
  • 1 tsp sugar
  • 1 scallion stalk, finely chopped
How to make:
  1. ​Combine the filling ingredients in a large bowl.
  2. Scoop out a teaspoon sized ball and cook it in a skillet like a sausage patty in order to taste test the flavor of the filling. If it tastes like it needs more of something, don't be afraid to adjust to your liking!
  3. Set a wonton wrapper on the counter with it laying like a diamond and one of the corners points towards you and is in line with your belly button. Lol, make sense?
  4. Place 1 tsp of filling in the center of the square wonton wrapper and wet all of the edges with room temperature water.
  5. Fold the bottom corner up to the top corner so that you've created a triangle. Seal all of the edges and make sure to get out any air pockets that surround the tsp of filling.
  6. From here, fold the bottom of the triangle up, one fold - about 1/4 inch. It's kind of like you're rolling it upwards a tad and the top corner and point of the triangle should still be visible.
  7. Take the two edges (left and right sides) of the diamond shape and bring them towards you to sort of "hug" around the filling. When then come together, cross them over each other a bit and use more water to press them together. (There is a video of this in my highlights on my IG profile.)
  8. Repeat steps 2-6 until you run out of filling or dumplings wrappers.
  9. Bring water to rolling boil and cook the wontons in the boiling water for 10 minutes. Make sure to stir them around because they could stick to the bottom of the pot and rip.
  10. While the wontons are cooking, combine all of the sauce ingredients.
  11. Pour the sauce all over the wontons and enjoy!
8 Comments

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