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Super Bowl Foods 2018 Edition – Nachos, Wings, Pizzas and More!

Super Bowl Foods 2018 Edition – Nachos, Wings, Pizzas and More!

The Super Bowl Sunday is just around the corner and it has gained a reputation of a holiday. The fact that both football fans and those not so keen on sports are thrilled for the Big Game only goes to show how important the National Football League is to Americans.

And what is even more important? Well, one would say the good company and the positive vibes are what matter the most, but we say it’s OK to admit that it is the FOOD we love these gatherings for.


The Ultimate Nachos Recipe

On the very top of our Game Night’s list of favorite foods is a snack food dish that has captivated people from all around the world ever since 1943. The year when Ignacio “Nacho” Anaya created the very first version that included corn tortillas topped with jalapeño peppers, and cheddar cheese.

The Ultimate Nachos Recipe is everything you ever wanted: crunchy, cheesy and slightly spicy. Not to mention that The Great American Recipes managed to pay homage to the very first Nacho recipe (with the corn chips, cheddar, and jalapeños) while still keeping the innovative spirit on, by improving it.

How did they manage to do this?

By simply adding a few more ingredients that are both inexpensive and give this snack a whole new dimension. It is amazing how much something as simple as half a pound of ground beef can do when it comes to recipes like this. Your nachos will easily turn from a snack dish to a proper meal dish, and a very tasty one, too.

Be careful with the layering of the chips and the ingredients, though, people tend to take nachos recipes lightly and then nag when they end up with stuck-together chips.

If you follow the step-by-step instructions, though, your nachos will be the best nachos anyone has ever tasted.

Serve these tasty nachos with some sour cream and a salsa sauce. We recommend trying the Peach Mango Salsa.

The Ultimate Super Bowl Nachos Tip:

Since this February 5th the Atlanta Falcons and The New England Patriots will be the teams playing in the Super Bowl LI, why not get some colored restaurant style tortillas and put them on two separate plates.

Arrange one plate with red and blue tortilla chips, since the colors of the “Flying Elvis” are red and blue to represent the Patriots, and arrange the second plate with black and red ones, to represent the Birds’ logo.

Look at it this way: Even if your team doesn’t go home with The Vince Lombardi Trophy, at least you will have the title The Ultimate Nachos Master, so that’s ok.

Super Bowl and Food in Numbers

Nachos are not the only food that football fans love. Super Bowl Sunday ranks second in food consumption in the States, right after Thanksgiving.

The National Chicken Council reports that people across the country will consume more than 1.33 billion chicken wings while watching the game on Sunday, which is 2% more than last year. Chicken wings are by far the most devoured Super Bowl food. Four out of the five most ordered foods during 2016’s Super Bowl chicken wing varieties, namely:

  • –    Smoked wings
  • –    Buffalo wings
  • –    Barbeque wings
  • –    Boneless wings

Want more crazy Super Bowl Food numbers? This year, Americans will test their endurance by eating:

  • –    120 million pounds of avocados
  • –    29 million pounds of chips
  • –    3.8 million pounds of popcorn
  • –    2.5 million pounds of nuts
  • –    4 million pizzas

In addition, they will drink a whopping 325.5 million gallons of cold and foamy beer.

The explanation for these insane numbers, at least partially, lies in – superstition. Besides holding on to their team’s lucky jersey, fiery football fans believe they help their team by ordering and eating ‘lucky foods’.

In Boston, the home of New England Patriots, the Indian spinach, and cheese dish called Saag paneer is considered the luckiest, whereas football fans in Atlanta, the hometown of the Falcons, place their hopes in chicken variations – chicken noodle soup and chicken salad. They also share their belief in Saag paneer with Bostoners, which ranked third in their city, according to the largest national online ordering database, Grubhub.

The other part of the answer to the question ‘Why Americans eat so much during Super Bowl?’ is… Well, Super Bowl is a major event and often a reason for throwing a party for family and friends.

Super Bowl Party Food Guaranteed to Score

No Super Bowl party would be complete without two things – football and food. The first part is planned and organized by the NFL, whereas the menu is up to you. And with so many fatty, flavored, delicious choices like the above-mentioned nachos, chicken wings, guacamole, pizzas, and sandwiches it is simply impossible to go wrong.

However, viewers seem to prefer certain foods over others. Knowing the ultimate Super Bowl Super Snacks will help you plan the perfect menu and the throw a party to remember. Here is a list of the 9 most popular Super Bowl foods besides nachos, which is ranked no.4.

  1. Pizza

What else would be number 1? Pizzerias work like crazy on Super Bowl Sunday, preparing for the busiest take-out day. To avoid the crowded pizza places and waiting for hours for delivery, make your own decadent version at home. I recommend the Tortilla Pepperoni Pizza.

  1. Chili

This classic comfort food is favorite in three American states: Delaware, Minnesota, and Missouri. It’s no surprise, given the fact that chili can be adjusted to anyone’s taste – from vegetarian to protein-packed variations.

  1. Chicken Wings

We have already mentioned how popular chicken wings are on Super Bowl day. This food is favored in Nebraska and Washington. Why wouldn’t it be? Juicy, crunchy, and very easy to make, chicken wings can be prepared in countless varieties, from classic Buffalo to exotic fruity and sticky.

The classic Buffalo chicken dip is most popular in Virginia and Wisconsin. Tennessee is a fan of the Buffalo Chicken Appetizers, whereas Utah and South Dakota like chicken casseroles.

  1. Guacamole

Actually, nachos is number four on the list of most beloved Super Bowl foods, but since it was talked about elaborately earlier, here we will suggest preparing the most popular Super Bowl food in Ohio – Pulled Pork Pita Nachos combined with guacamole. This creamy, fresh Mexican dip is the reason why football fans will consume millions of avocados on Sunday.

  1. Pulled Pork

Besides in Ohio, pulled pork is also the most popular Super Bowl food in Indiana. In addition to representing one of the American cuisine staples, barbecue meat, pulled pork sandwiches are very easy to prepare at home and flavor up to your taste.

  1. Devilled Eggs

Devilishly easy and delightfully zesty, all you need to make these stuffed eggs is mustard, mayonnaise, and seasoning that consists of ranch dressing, green onions, and minced chili peppers.

  1. Pigs in a Blanket


Make sure you prepare this dish if your party involves kids. Made with a hot dog rolled into a crescent dough, these miniature favorites are one of the easiest recipes to prepare –  roll up a hot dog in a store-bought dough, place into the oven, and dip in mustard or ketchup. If you have leftover pigs, put them in your kids’ lunch box on Monday.

  1. Jalapeño Poppers


These creamy and spicy poppers are loved in New Mexico, New York, and North Dakota. Deep-fried jalapeño poppers will take some time to be prepared, but once they are done, your eyes will pop open with delight. And they will be gone in no time.

  1. Potato Skins

This easy and simple dish unites all the ingredients that football fans love: bacon, melty cheese, and sour cream, complemented with rich and zesty seasonings.


Although we favor the Ultimate Nachos, all of the above-mentioned recipes (check out the video) are more than suitable to make the Game night unforgettable.

Italian-American Classic – How to Make a Perfect Chicken Parmesan

Italian-American Classic – How to Make a Perfect Chicken Parmesan

Chicken parmesan is one of those recipes that tastes great even when not perfected. So imagine its deliciousness when at its finest: tender, juicy, flavorful, and with lots of cheese.

So, what does it take to make the best out of your cheesy chicken? High-quality meat, a few secret ingredients, and the right cooking technique. Let’s go through them one by one.


Making a Perfect Chicken Parmesan Recipe

The Meat

The chicken must be juicy and perfectly golden-brown when the dish is done. To achieve this, the chicken breasts need to be as thin as possible. Thinner chicken cutlets ensure the meat cooks evenly and at the same time. If you have thicker pieces of meat, start by cutting them widthwise.

Next step – pounding. Pounding is key when it comes to chicken parmesan recipes. Gently pound the meat to a thickness of 0.5’’. Be careful, too much pounding will tear the meat and make it dry after cooking.

Place the chicken breast on a cutting board or counter covered with a piece of waxed paper. Cover the meat with another piece of waxed paper and start tapping the from the center towards the edges, using a meat mallet or, alternatively, the bottom of a small saucepan.

chicken parmesan recipe


The Buttermilk Brine

The secret of a super-tender, moist, and flavorful meat is the brine. And the ingredient necessary to achieve this is buttermilk. For extra flavor, add some garlic as well. Leave the chicken in the brine for at least an hour. For best results, it is best to let it sit for 4 hours.

The Cheese

The question here is – what is the best cheese to use? The cheese must be meltable but not too milky in taste. Grated Parmesan is, of course, the cheese of choice. However, adding some mozzarella cubes will give even better results. If you decide to go with mozzarella, avoid the variety packed in water (you don’t need additional moisture in the chicken parmesan recipe) and opt for the fresh variety.

The Breadcrumbs

Buttermilk can also be added either to the dry mixture based on breadcrumbs or to the egg mixture. This will contribute extra crispiness to the meat after cooking.

The Sauce

Any tomato/marinara sauce works with chicken parmesan recipes, be it store-bought or homemade, plain or spiced.

chicken parmesan recipe


The Perfect Cooking Technique for Chicken Parmesan

Chicken parmesan recipes are best cooked in two stages – frying and baking. Here is the process step by step.


To get crispy chicken, you need lots of oil. Use enough oil to make the chicken breasts float in the pan.

Next, you need two bowls. The first one will hold the flour, mixed with a teaspoon of salt and ½ a teaspoon of pepper. The other dish will contain water, eggs, and another teaspoon of salt, lightly beaten to combine.

Finally, you need a large shallow dish to hold the breadcrumbs. You can add the cheese and buttermilk at this point or wait until after the chicken is fried.

Prepare a large plate lined with paper towels next to the stove to place the fried chicken breasts.

Heat the oil over medium-high heat to 370°F. Use a deep-fry thermometer to be certain you have the right temperature.

chicken parmesan recipe


Start the process by dipping the chicken breast into the flour mixture, turning to coat on both sides. Then, transfer to the second bowl with the egg mixture, again coating evenly. Finally, coat well with breadcrumbs, gently patting to ensure complete and even coating.

When the oil has reached the desired temperature, carefully drop two of the chicken breasts into it to avoid oil splashes. Fry for about 5-6 minutes, until golden brown and crispy. Turn and cook for 5-6 minutes more. Transfer the fried meat to the plate lined with paper towels.

Heat the oven to 375°F with the rack in the middle. Place the chicken in a large casserole dish, cover with the marinara sauce, and top with the Parmesan and mozzarella mixture. Bake for about 10 minutes, until the cheeses are melted and the Parmesan is slightly browned. Serve immediately.

Note: Chicken parmesan leftovers can be kept in the fridge for up to 3 days.

chicken parmesan recipe


Delicious Chicken Parmesan Recipes

Garden Chicken Parmesan

Golden breaded chicken is surrounded by broccoli and bell peppers, then baked with pasta sauce and mozzarella cheese. Easy and delicious! You can vary the flavor by trying different kinds of bread crumbs: fresh white breadcrumbs, seasoned dry bread crumbs or even cornbread crumbs.

Classic Chicken Parmesan

Whenever you can, use the freshest ingredients. Try grating the Parmesan cheese yourself. First, let the piece of Parmesan come to room temperature before cutting it into chunks and grating it in a food processor with the metal blade. Grate a large amount of cheese at one time and store the surplus in bags in the freezer. It will keep for months this way, allowing you to measure it out as needed.

Chicken Parmesan Pizza Sliders

Take a mini portion of regular chicken parmesan and stuff it inside pizza dough. Then top with some pepperoni and more cheese. These sliders are a perfect way to serve chicken parmesan leftovers. They can be a quick and delicious weeknight dinner, party appetizers, or a school/work snack!

chicken parmesan recipe


Chicken Parmesan Soup

As the author of this recipe has written, this is “what happens when your chicken parm wants to go for a little swim”. What a great way to change the routine and serve your favorite dish in a liquid form. This lightened up variety is true comfort food, simply ideal for chilly winter days.


Chicken Parmesan Stuffed Peppers

This easy recipe unites the amazing flavors of two classics – stuffed peppers and chicken parmesan. Shredded chicken, plenty of Parmesan & mozzarella cheese, tomato sauce, and breadcrumbs find their way into colorful bell peppers. As the peppers bake, the cheese melts, while the breadcrumbs on top become crunchy. For an even quicker variation, use store-bought rotisserie chicken.

Beef Stroganoff – 8 Amazing Recipes and Cooking Tips

Beef Stroganoff – 8 Amazing Recipes and Cooking Tips

With ingredients list that includes mushrooms and sour cream, Beef Stroganoff is the creamy and warming family dinner recipe you must have in your cookbook. Sherry brandy, tomato sauce, onion, and paprika are often added for extra flavor, which makes this dish even more decadent. Finally, the rich meat is served over a bed of pasta, rice, or mash to soak up the sauce!


Beef Stroganoff is a classic that originates in Russia but is well loved all around the world. Some historical sources state that the name derived from a Russian diplomat and minister of the interior, Alexander Stroganov. Others say the dish was named after Count Stroganoff, a 19th-century Russian noble, who became a huge fan after his chef invented the recipe.

beef stroganoff recipes


Best Meat Cuts for Beef Stroganoff

The classic beef cut for this dish is round or rump steak. However, there is a number of variations that include different types of beef cuts. Whatever cut you’re using, the final result should be tender and juicy.

For a quick and easy Beef Stroganoff, use the top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips. In case you decide to go with other cuts of meat, like stewing or chuck steak or minced meat, it is best to use the slow cooker.

For more exotic varieties, prepare your Stroganoff with chicken or even shrimp instead of beef, like the Brazilians do, or use sausages like in the Nordic countries!

beef stroganoff recipes


Tips for Cooking Beef Stroganoff

The most important step to ensure your Stroganoff is rich, delicious and has the perfect color, stir-fry the meat quickly in butter. When doing this, the pan must be very hot but make sure to balance the heat in order to avoid burning the butter.

If you are using a slow cooker, add the sour cream and mustard in the last half an hour of the cooking process to prevent them from curdling. The meat is cooked until it falls apart and the sauce becomes rich & creamy.

Regarding the basic vegetables used in this dish, mushrooms, and onions, here the two basic tips: cook the onions right down and sauté the mushrooms separately to prevent them from going mushy.

When it comes to cooking the classic side dish for Beef Stroganoff, the noodles, to keep them from clumping while boiling, add a tablespoon of oil to the water. To keep hot cooked noodles from sticking together, toss them in a large bowl with a little butter.

The most important part of this dish is its richness and creamy texture. That being said, the sauce is key. Traditionally, Beef Stroganoff recipes call for sour cream. However, many find it bland and use more flavorful options such as flour-and-butter roux combined with beef stock and/or a small amount of dairy. If you find this combo rather heavy, just replace the flour-and-butter roux with sour cream and you’ll have the best of both worlds.

beef stroganoff recipes


Freezing Beef Stroganoff

It would be such a shame to throw away leftover Beef Stroganoff. Luckily, this dish freezes very well. First, let it cool completely, then transfer to a large zip-lock bag or an airtight container. It will keep up to three months in the freezer.

Serving Beef Stroganoff

In the States, Beef Stroganoff is traditionally served with pasta, to be more precise wide or twisted egg noodles. Other common options include mashed potatoes & rice. Russians usually serve this dish along with potato sticks but with the addition of white rice. In Japan, it is often combined white rice or white rice seasoned with parsley and butter.

In other countries, you will see Beef Stroganoff served with baked potatoes, sweet corn, used as a pizza topping or crepe filling. Greens are also often served as accompanied, usually fresh crispy salads, steamed green beans, or sautéed broccoli.

Beef Stroganoff Recipes

Choose a classic Beef Stroganoff recipe or one of the twists we’re offering below. Our specialties include piecrust, meatballs, chicken, garlic, cheese, tofu, and more!

Beef Stroganoff Pot Pie

This recipe takes a traditional Stroganoff and tops it with a flaky piecrust, rather than serving it over egg noodles.

Meatball Stroganoff Bake

Meatballs and egg noodles baked in a hearty beef sauce are a classic casserole. Top with sour cream for a traditional Stroganoff dinner! It is just as tasty with frozen, fully cooked meatballs. Just thaw 24 meatballs (about half of a 28-ounce bag) and add them to the noodles and sauce. Bake covered until the meatballs are heated through, about 35 minutes.

Beef Stroganoff Casserole

An updated version of the classic recipe, this Stroganoff is made with lots of fresh mushrooms. When it came to choosing the best mushrooms in the grocery store, opt for the loose ones. Turn each mushroom over to make sure that the cap is closed tight around the stem with no gills showing a sure sign of freshness.

Chicken Stroganoff

Tender chicken strips are coated with a creamy mushroom sauce, thickened with sour cream, for a classic dish that’s packed with flavor. To turn this into a classic Stroganoff, replace the chicken with flank steak cut into 1/4-inch strips in Step 1. Use beef broth instead of chicken broth in Step 2.

Garlic Mushroom Stroganoff

Rich, intensely mushroomy, garlicky, and creamy – four adjectives that only begin to describe this amazing take on Stroganoff. The rich cream covers the tender but meaty mushrooms, then everything is served over rice. The best part? The whole dish is done in under half an hour from scratch!

One-Pot Beef Stroganoff

There’s nothing better than coming home to this comforting, flavorful bowl of yumminess after a stressful day at work! A simple to make weeknight meal, with beef and mushrooms smothered in a super-creamy sauce and served over fusilli pasta.


Taco Stroganoff      

Stroganoff marries tacos for an incredibly flavorful dish. To achieve the creamy effect, the meat is in a combination of onion, chives, and cream cheese, then some Cheddar cheese is added for extra flavor. An amazing cheesy and tasty one-dish meal that tastes like nacho dip over noodles and beef!

Tofu Stroganoff

This recipe will be well loved by both vegetarians and omnivores alike. For extra creaminess, add some whipping cream along with the sour cream plus a touch of lemon juice. Serve with crusty bread and fresh salad!

Easy and Creamy Homemade Coleslaw Salad

Easy and Creamy Homemade Coleslaw Salad

A classic coleslaw recipe is quite simple – it features only three ingredients (green cabbage, carrots, and dressing) and is very simple to make. Its simple crunchy creaminess pairs beautifully with rich BBQ meats and for that reason, coleslaw is a regular attendee at backyard parties and get-togethers.


And yet, the final result is oftentimes soggy instead of creamy salad. Ruining the only salad that pairs well with pretty much every type of dish you make isn’t fun. So, what can you do to prevent this?  Read on to learn all the basics & tricks related to coleslaw.

Coleslaw Basics


Standard coleslaw is made with only two simple veggies – green cabbage and carrots. However, if you want to fancy it up with additional color, you can include purple cabbage, as well as some grated celery. Braver cooks even add bell peppers to their coleslaw recipes! Bottom line is anything fresh and crunchy works good in coleslaw.


What makes this salad special is the creamy dressing. Without it, coleslaw would be a bunch of chopped and grated veggies without any special purpose.

There are three different classic dressings that will allow you to never get bored of this salad: buttermilk, mayonnaise, and sour cream dressing. What all these dressings have in common is their tangy flavor which is achieved with the addition of vinegar (usually cider or white vinegar). However, to balance the vinegar’s tanginess, a small amount of sugar and salt is also added.

Again, these are the classic choices and other flavoring ingredients can be added to taste. Some examples include onion, garlic, and mustard.


Coleslaw Tips and Tricks

The longer you let the salad sit, the soggier it gets! This is the golden rule for coleslaw. One option is to eat the salad right after it is prepared; that’s when it is creamiest and crunchiest. Do not leave it in the fridge overnight. The cabbage releases liquid which makes coleslaw very soggy.

Ideally, to make the most of your slaw, refrigerate it for about an hour before serving. This will allow the flavors to set and blend together.

If you really must make the salad ahead, grate and chop the veggies but don’t add the dressing. Instead, compose the dressing and store in the refrigerator, in a jar or a small plastic container, with the lid on, and add it just before serving.

Salting the cabbage helps as well – it aids the veggie to stay crunchy for a longer time. Just add a tablespoon of salt and let the cabbage sit for about an hour. Then, using your hands, squeeze as much liquid as you can. Thus prepared, the salad will keep for several days in the refrigerator. When ready to serve, remove the slaw from the fridge and add some reserved dressing or, if you don’t have some, a tablespoon of mayonnaise to make it creamier.

coleslaw recipe

Coleslaw Step by Step Instructions

A standard coleslaw is made with the following ingredients:

2 lb. cabbage

3 cups shredded carrots

1 1/4 cup dressing of choice

To make the dressing:

1 cup mayonnaise (or ½ sour cream + ½ cup mayonnaise; ½ buttermilk + ½ cup mayonnaise)

1/4 cup white vinegar

1 tablespoon sugar

1/2 teaspoon salt

Shred the vegetables

Start with the cabbage. It is best if you have a large grater, but if you don’t, you will need a large knife and/or a food processor. Cut the cabbage in half and remove the outer layers. Then, cut the halves into quarters and remove the core in the center. At this point, you can proceed using the knife to slice the quarters into thin shreds or place the quarters in a or food processor using the shredding blade. Once you’re done, transfer the shredded cabbage to a large mixing bowl.

The same goes for the carrots. Once you peel them, you can either use a knife to cut them into very thin pieces or use the food processor. Then, add the carrots to the mixing bowl with the cabbage and toss the two veggies together.

coleslaw recipe

Prepare the dressing

To prepare the dressing, all you need to do is add all the ingredients in a small bowl and whisk them until uniform. You can adjust the amount of vinegar, salt, and sugar to taste.

Compose the slaw

Pour the prepared dressing over the shredded vegetables. Toss gently until all vegetable sherds are uniformly coated.

Fantastic Coleslaw Recipes

Why stop at the classic coleslaw recipe when you can make the salad truly outstanding by adding less-then-usual ingredients? Think broccoli, turkey, pineapple juice, nuts, and more!

Broccoli Slaw

Crisp broccoli is accented with red bell pepper, crunchy noodles and a toasted sesame dressing in this fast and easy salad. For an intriguing flavor combo and a colorful presentation, cut a cantaloupe or honeydew melon into slices. Cut out the seeds in the middle of each slice and place each slice on a serving plate. Place a scoop of broccoli slaw at the center of each slice.

Ultimate Turkey Coleslaw

This recipe is perfect for enjoying on the deck when it’s a warm, sunny day. Toss it together, pour some lemonade, sit down and relax! Turn this recipe into a Cobb salad variation by using a blue cheese salad dressing instead of the oil and vinegar mixture.

coleslaw recipe

Favorite Coleslaw

This fast and fresh slaw, flavored with pineapple and mustard, is the perfect accompaniment for a hearty sandwich. For extra flvor,  substitute 1 can (8 oz.) crushed pineapple for the pineapple juice and add 1/4 cup honey roasted sliced almonds just before serving.


Colorful Coleslaw

No family picnic can go without this zesty slaw. Note: If you don’t have the time to shred cabbage, there are several types of pre-shredded packaged cabbage and coleslaw mixes available in the produce section of your local grocery store.




Dumplings – How To’s and Recipes

Dumplings – How To’s and Recipes

You must have tried dumplings from the store at least once and you probably found them tasty. But wait till you prepare homemade ones! Round, chewy, and packed with your favorite sweet or savory filling – you just won’t be able to stop eating!


We find these Asian cuties perfect for all kinds of get-togethers and celebrations. Well, actually, that is their traditional use – they are a must-make dish for the Asian New Year because they symbolize good wishes for the year to come.

Buying Dumpling Wrappers

Making these pastry treats from scratch at home is a laborious task, so we suggest you skip the making of the wrappers and only make the filling.

Store-bought wrappers (called gyoza) are the easiest to find in almost every grocery store (should be near the tofu). Other, less widely available wrappers can be found at the Asian market.

Folding the Dumplings

No matter which type of filling you choose, here are a few tips to help you fold the dumplings quickly and easily.

Prepare ahead. Make sure you have enough space on the counter.

Needed equipment: small bowl of water, the bowl with prepared filling, a baking sheet lined with parchment paper.

Start. Open the package of wrappers and arrange several wrappers on the counter.

Place a tablespoon of the filling on each wrapper. Even though this amount might look too small, resist the temptation to add more because you will be unable to close them.

Dampen the edge of the wrapper with some water with your fingers. This will act as a glue and facilitate the sealing.

Fold in half, then press the top closed.

Make a double fold on each side, then press to seal. Add more water if necessary.

Once you finish filling and folding, arrange the dumplings on the baking sheet.



Cooking the Dumplings

Frying.  Add some cooking oil in a pan and warm over high heat. When the oil is hot, add the dumplings (make sure they’re not touching each other). Cook until they are golden brown at the bottom.

Add some water to the pan (about three to four tablespoons), then cover and lower the heat. If the dumplings are freshly made, cook for about 4-5 minutes. If frozen, cook for 7-8 minutes. Once the wrappers are translucent, they are done.

Boiling. Fill a large pot with water and bring to a boil. Add the dumplings and stir to prevent them from sticking. Add 1 1/2 cups of cold water and bring to a boil again. Repeat this one more time. Remove one of the dumplings to check for doneness. If it is not cooked through, boil for a few minutes more.

Steaming. Line a steamer basket with parchment paper, then arrange the dumplings. Steam over simmering water for about 5-8 minutes, depending on whether they’re fresh or frozen.

What to Do with Leftover Dumplings

You can cook the dumplings right away or freeze them. In case you want to freeze them, do so while they’re on the baking sheet. Once they’re completely frozen, transfer them to a freezer container. They keep up to three months.

If you end up with unused wrappers, place the, in a sealed container and keep in the refrigerator for about one week.

In case you have a surplus filling, you can shape it into balls and fry in a pan. Savory fillings pair great with pitas and salads, whereas sweet ones can be topped vanilla or chocolate cream. Yummers!


Amazing Dumpling Recipes

Chicken and Dumplings

A steaming bowl of creamy chicken and Asian pastry is a comforting one-dish meal. All you need is a spoon—and your appetite! For a variation, instead of making the dumplings, add 2 cups cooked pasta with the chicken in Step 2.

Steamed Vegetable Dumplings

Impress your guests with homemade steamed Asian pastry—they’re easier to make than they look. Dip in teriyaki sauce and enjoy!

Apple Dumplings

Treat yourself to this wonderful dessert. Tart apples and sweet raisins wrapped in warm pastry—it’s like a personal-sized apple pie! For added flavor, try using apple-pie spice instead of plain cinnamon. Apple-pie spice is a blend of cinnamon, nutmeg and allspice, and it’s available in your grocery store’s spice aisle.

Peach Dumplings

This sweet treat will remind you of lazy childhood afternoons watching the bees buzz around the fallen peaches in the orchard. Variation: Substitute canned pear halves for the peaches. Another great substitute are tangy plums (such as Santa Ana plums). They aren’t sweet enough to eat fresh, but they are perfect for wrapping in pastry. Just cut the fruit off the pits and follow this recipe.


Caramel Dumplings

It is so hard to wait until these delicious little cuties cool enough to eat. You’ll burn your fingers more than once! The best way to eat them is to spoon a warm dumpling and some sauce over vanilla ice cream. Alternatively, serve them in a bowl with a dollop of sour cream or a few spoonfuls of whipping cream.

10 Delicious Things You Can Make with Pesto

10 Delicious Things You Can Make with Pesto

If you haven’t tried pesto yet, you’re missing out on something truly exquisite! Google confirms this fresh garlicky sauce’s excellence by listing it as one of the 10 most searched food items in 2017!

We love this green summery treat tossed in pasta topped with grated Parmesan cheese, but that’s not all pesto can offer. It is a very versatile ingredient that combines with all sorts of ingredients to create amazing dishes!


The Classic Pesto Recipe

So, if you want to make a standard pesto, here is a foolproof recipe:


  • 6 cups packed fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup toasted pine nuts
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt

Method of preparation:

Put half of the basil in a food processor or blender, followed by the pine nuts, Parmesan, garlic, and salt and process until finely chopped.

Blend in the rest of the basil, then combine the two batches and process until you get a homogeneous paste, stopping to scrape down the sides of the bowl.

Slowly add the olive oil while the motor is still running.

Note: If you’re going to use your pesto as a spread, reduce the amount of olive oil to ¼ cup. The addition of a ½ cup will make it perfect for soups and pastas.

Process until the oil is well blended into the mixture.

Taste and add more garlic, pine nuts, cheese or salt if necessary. No cooking required!

Pesto Storage


If you had ever bought pesto from the grocery store, you might have noticed that it spoils relatively quickly (changes its color to dark brown). So, it is best to prepare smaller batches (the recipe above produces one cup) or consume it within several days.

To make your pesto last as long as possible, store it in a small container and pack it thoroughly to eliminate air pockets. Then, pour a thin layer of olive oil over the surface or cover the surface with a plastic wrap. Cover and keep in the fridge for up to a week.

Pesto can also be frozen for several months.

Pesto Varieties


The original pesto recipe calls for basil leaves but the truth is anything that is green and leafy can serve as a base for this garlicky sauce. Think kale, spinach, collards, parsley, or rosemary for instance.

Pine nuts can also be replaced by any other type of nut. We’ve recently experimented with walnuts and the results were incredible! (Find the recipe below).

What about the cheese? Can it be replaced? Sure, as long as the substitute you choose is hard cheese (like asiago or pecorino), you have nothing to worry about. Moreover, you can use ricotta cheese instead of the olive oil to reduce the amount of fat and make a healthier version of the aromatic sauce!

And if you ever get bored with the green variety, you can switch to red! Here is a recipe made with sun-dried tomatoes:

Sun-dried Tomato Pesto

The colors of our favorite Italian sauce are so vivid you can combine them in jars and use them as holiday gifts along with loaves of Italian bread!

Note: If you have no problem splurging on more expensive ingredients (the final results are worth it), never substitute regular black olives for Greek calamata olives. The rich calamatas add that extra punch of flavor that makes the spread taste special.

Favorite Pesto Recipes


Pesto addicts eat the sauce by the spoonful. Others spread it on pizzas, toasts, and sandwiches or include it in pasta. Want more? We especially like pairing this fresh sauce with chicken, but also incorporate it into pastries and even bread. Here are our favorite recipes.

Pesto Rice

The variety made with basil leaves has a wonderful, rich, fresh-from-the-garden taste that is great with pasta—why not enjoy it with rice? Basil is one of the easiest kitchen herbs to grow, as long as you have lots of sun in your garden outside, or a sunny window ledge inside. Pinch off the top-most leaves as you need them—it actually grows better with pruning.

Pesto Chicken and Pasta

Bring a touch of Italy to the dinner table with this delicious pasta dish—you won’t believe how easy it is to make! For a heartier dish with a richer flavor, replace half the chicken with chopped sliced ham in Step 2.

Rosemary-Walnut Pesto Chicken

A variation that is made with rosemary and coarsely ground walnuts instead of the usual basil adds a nutty richness to this sautéed chicken. Any leftover sauce can be stored in the refrigerator and spread on toasted baguette slices the next day. If there’s any chicken left over, make great little chicken sandwiches!

Garden Pesto Chicken

Diced tomato and shredded Parmesan cheese add a fresh taste to this easy chicken dish made with prepared pesto. Vary the recipe by using different pasta shapes, such as bow-tie or penne pasta.

Double Pesto Steak Pie

Crushed basil leaves kneaded into the pretty lattice crust and pesto in the hearty steak filling imbue this pie with the robust flavors of summer.

Pesto Cheese Spirals

Filled with pesto sauce and “double cheese,” buttery pastry roll-ups are little bites of heaven for delighted party guests. For another version, try using large flour tortillas. Spread the fresh green sauce on the tortilla, sprinkle with the Swiss cheese and grated Parmesan cheese. Roll up tightly, cut into 1-inch slices and bake at 350°F for 12–15 minutes.

Ham & Pesto Swirls

If you liked the previous recipe, here is another variation. These impressive looking pastries are surprisingly easy to make. They’re filled with succulent Parma ham, Parmesan cheese and aromatic pesto. Place 2½ cups basil leaves, ½ teaspoon salt, 1 large clove garlic and 3 tablespoons pine nuts in the bowl of a food processor and blend to make a paste. Add 3 tablespoons grated Parmesan cheese, then slowly pour in ⅓ cup olive oil while blending. Use in the recipe above or as a sauce for pasta.


Pesto & Zucchini Bread

Bring a taste of Italy to your dinner parties with focaccia flavored with pesto and topped with slices of grilled zucchini. Why not add some pine nuts? Soak 2 ounces in a small bowl of water for 20 minutes. This will stop them from over-browning. Arrange them on the dough with the zucchini slices in Step 5. Or sprinkle the focaccia with grated Parmesan cheese right out of the oven.


Spinach Pesto Rotini

The sauce for this dish is more than just a pasta sauce. You can dip boiled halves of new potatoes into the sauce for an appetizer. Or spread it over pizza crust, then top it with mozzarella and broil the pizza for a quick supper. You can even combine the sauce with mayonnaise to make a dressing for potato salad!

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