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Crab Rangoons

30 May

What is your favorite place to order take out from? Pizza? Italian? Chinese? I always loved getting chinese take out as a kid. Now that I am an adult, I don’t eat chinese take out nearly as much as I used to. One thing I like to order from the chinese take out is Crab Rangoons. As you may have read before I am a big seafood lover and I am also a cheese lover! All types of cheese (except bleu). Not every chinese takeout sells them. I have been wanting to make these at home for a while and I finally decided to go for it. I am so glad I did. They were Delicious and also very easy. This is a great appetizer for a dinner party. You can prep them first and stick them in the fridge until they are ready to fry.

Crab Rangoons

8 oz Crabmeat Special

8 oz Philadelphia Cream Cheese (Softened)

3 Scallions chopped very fine

1 1/2 tsp Minced ginger

1 tsp soy sauce

1 tbsp Sweet chilli sauce

1 package Wonton Wrappers

1/2 tsp Sriracha

1/4 cup Vegetable oil (FOR FRYING)


1. Mix all (except oil) ingredients in a bowl until combined.

2. Place Wonton wrappers individually on parchment paper.

3. Put about a tablespoon of filling in the middle of each wrapper and fold as instructed on wonton package.

4. Heat 1/4 cup vegetable oil in a frying pan.

5. Place wontons in pan and fry until golden brown. About 3 mins on each side.

6. Remove from pan and place on plate or bowl layered with paper towel to absorb excess oil.

7. EAT! ENJOY ūüôā


Mongolian Beef

2 Dec

What is your¬†favorite¬†happy hour place?… The fiance’ and I usually go to PF Chang for happy hour every time we go see a movie. I mean it is right next door, but it’s also really really good! PF Chang has happy hour every day from 3pm to 6pm. There are not many places that have happy hour every single day. One of the things I like to get off the menu besides those delicious Chicken Lettuce Wraps, would be the Mongolian Beef. Juicy beef strips with a sweet sauce and a hint of spice. What’s not to love? Eating out can get a bit pricey so I decided to make my own Mongolian Beef at home. Why not? I think I will give myself a pat on the back. I won’t order this out anymore if I can make it at home. Well… maybe I will lol. Next are those chicken¬†lettuce¬†wraps.

Mongolian Beef

By: ¬†Sonia “Blade”


  • 1 1/4 lb Flank Steak (cut into strips)
  • 1/2 tsp Minced Ginger
  • 1/3 cup soy sauce
  • 1/3 cup warm water
  • 1/3 cup brown sugar
  • 3 tsp Minced Garlic
  • 1/2 onion (cut into thin strips)
  • 1/4 tsp Cornstarch
  • 3 Scallions (cut into small pieces)
  • Crushed Red Pepper Flakes (to taste)
  • 2¬†tbsp Extra Virgin Olive Oil


  1. Heat olive oil in a skillet or wok.
  2. Saute garlic and ginger until fragrant. Add sliced yellow onion and saute for about 2 mins.
  3. Add flank steak to the pan and saute until no longer pink. Season with salt and pepper to taste.
  4. Stir in soy sauce, water, brown sugar and cornstarch and let simmer. Add crushed red pepper flakes to taste.
  5. Top with sliced scallions and serve.