If you’ve only had canned Minestrone it’s time to revisit. This classic Winter Minestrone is simply a bounty of flavor, hearty and super healthy. I “lifted” the idea of adding the noodles in separately from Tyler Florence, which very nicely solves the problem of unappealing noodles and the muddied flavors that plague some Minestrones.
How about Brunch this week, for the weekend or for dinner? This is so simple, so easy (much easier than making regular old French toast in a skillet or a griddle!) and an elegant treat. Your family will think you’ve really went overboard when all you’ve done is throw some pantry ingredients and day old bread in a skillet. Shhhh…I won’t tell if you don’t!
Although it seems extravagant, Chicken Cordon Bleu is nothing more than simple ingredients transformed. One of my son’s absolute favorites, it never fails to bring him to the table (or home) when it’s on the menu.
Fall, Winter, Spring – it doesn’t matter, this beautiful French Onion Soup is perfect when ever there is a chill in the air. Deeply satisfying, I forget, until I eat it, how much fun it is to take the first bite.
Pizza! Yeah, it’s something to get excited about especially at our house. Especially home-made. Coz where I live, it’s hard to get great great pizza and and the good places always seem to have a line and a long wait. Heck, even the mediocre places do.
I started making these many years ago and I still make them because they’re easy, make a bunch and are strangely addictive. I promise you if you put these out on game day or bring them to a pot luck, you’ll come off as an absolute genius. Seriously. People just can’t stop eating them.
These can be filled with all kinds of things, but my fave is a barbecued filling topped with cheese. They make great use of little bits of left overs, and I often use a turkey filling after the holidays.
Think of them when you have a smidge of taco or Sloppy Joes or some other such thing and you’re wondering if such a small amount is worth saving. The cups can be generously filled or not, so a little can stretch a long ways.
Creamy, rich fillings go well, here, too. Something like a Crab Rangoon or Hot Chicken Salad works well. Spicy fillings like a Cheesy Green Chili combo or Italian Sausage and Cheese are a fun surprise.
The best part is these can be made with a minimal amount of effort and it’s even possible to buy the little shells frozen. They can also be partially made ahead. I’ll bake the shells off and place on a rimmed baking sheet, then shortly before serving, fill and top with cheese and run them under the broiler.
While this recipe makes 48, the standard size of ready made wonton wrappers, it’s very easy to scale up and down. Any extra wonton wrappers freeze well tightly wrapped – just thaw in the fridge overnight.
Filled Won Ton Cups
- 48 Won Ton wrappers, 16 ounce package
- 3 cups chopped pork, poultry or beef
- 3/4 cup barbecue sauce – your favorite. Sweet Baby Ray’s works well.
- 4 ounces grated cheese
- Cooking spray
Preheat oven to 350 degrees.
Lightly spray mini muffin cups with cooking spray. Press a wrapper into each, spray with cooking spray, sprinkle edges lightly with salt. Bake five to eight minutes until golden brown.
Heat the barbecue sauce and your choice of meat together. Place about a tablespoon of mixture into each cup, sprinkle with cheese.
Place muffin trays on a cookie sheet for easy handling and broil about four to six inches from the heat source for about 30 to 45 seconds until cheese is melted. Watch closely as they burn quickly. These could be baked in a hot (400 degrees or so) oven for a minute or two instead.
From the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies for additional tips as well as throughout the recipe, for saving time and managing food.
So, what are you going to do with all that glorious Stock/Broth you’ve made with your leftover turkey this year? I’m voting for Turkey Noodle Soup – a family favorite. Once you have broth, it couldn’t be much easier, but a good canned broth will work, too. Feel free to make this with Chicken, as well.