Crab Puffs

I created this recipe since I love to order crab puffs whenever we go out to Chinese food. They taste just like the restaurant's version to me!

Paired with egg rolls, these are so good.

You won't need to order take out again!

Crab Puffs
16 oz package imitation crab meat chunks
8 oz package Neufchatel cream cheese (1/3 less fat), softened
1 package wonton wrappers
1 egg

In a large bowl, combine soft cream cheese and crab meat. Using an electric mixer, beat together until mixed completely and chunks are smaller.

In a small bowl, whisk one egg with 1 part water. On a dry surface, place 1 wonton. To fill the wonton wrappers, place a spoonful of meat mixture into the center of one wonton. Dip your fingers into egg and smear along the edges of wonton (this helps the egg roll stick together when rolled.) Then take one set of opposite corners and bring to the middle, or close to it. Take one of the remaining corners to the middle and roll toward the flat side. Seal up the wrap, allowing no stuffing to poke through, using more egg mixture on fingers to help it stick together. Fill all wrappers, then start the deep frying process.

In a wok, fill enough oil to deep fry the crab puff. Wait until oil is hot enough before putting crab puff in. (Test by sprinkling a few drop of water, if it POPS, then ready.) You’ll have to monitor the speed of frying so that you don’t burn your crab puffs, and turn down heat as necessary…and watch out not to burn yourself with oil splatter! Fry until golden brown and serve immediately.

For the sauce, combine all ingredients in a pot. Stirring frequently with a whisk, bring to a boil. Cook until it thickens and it’s ready!!

Sweet & Sour Sauce
1 cup brown sugar
2 Tbs. Corn starch
1/3 cup white vinegar
2 Tbs. Soy sauce
1 cup pineapple juice
2/3 cup Heinz ketchup
½ tsp. Ginger, freshly grated

Fresh Salsa

I used to HATE the taste of cilantro. Boy am I glad that my tastes buds changed during my first pregnancy, because now I LOVE cilantro. This salsa will disappear fast! This is just a basic recipe and can be altered very easily according to your preference.

3 large tomatoes (you can use a 29oz can of tomatoes if you must, but isn't as good as fresh)
1/2 onion
3 jalapenos (or more if you want it hotter)*
1/2 bunch fresh cilantro
1-2 cloves fresh garlic, minced
2 tsp salt (or to taste)

Use a food processor or knife to finely dice all ingredients. Combine in a bowl and serve with tortilla chips or with any other Mexican dish!

Yields: 6 cups

*Tip - The heat of the jalapenos is found mostly in the veins (the white inside part) and the seeds. If you don't want it as hot, then strip out and discard the veins and seeds before dicing.

Chicken Salad Sandwiches

Just about everyone knows and loves croissant sandwiches,

found at practically every baby shower or brunch party.

But why wait for those special occasions?

You can make them NOW

with regular bread if you don't have croissants

and they're still really yummy!

Chicken Salad Sandwiches

1 canned chicken, fully cooked (found near tuna section)
1-2 celery stalks, chopped
Mayo or Miracle Whip
Grapes sliced in half (optional)
Walnuts or cashews, chopped (optional)
Bread or croissant
Pepper (optional)

Open can of chicken, drain out liquid. Empty chicken into a medium bowl. Add chopped celery, grapes, nuts and desired amount of either mayonnaise or miracle whip to make a creamy mixture. Slather onto a slice of bread or croissant and add fresh ground pepper on top if you’d like!

Asian Lettuce Wraps

This recipe is from Jen's Blog (Trev's cousin), and she got it from here.

It is so good that I was "Mmmm-ing" off and on throughout our meal

and couldn't wait to eat the leftovers the next day.

Asian Lettuce Wraps


2 Tablespoons olive oil
1 Cup finely chopped onion
1 lb ground turkey or chicken
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 tsp garlic salt
1 (12 oz) bag of broccoli cole slaw
1 small can drained water chestnuts - optional (I left them out)
1/2 Cup Yoshida’s Teriyaki Sauce - (couldn't find this brand and used Soy Vay Island Teriyaki -super yummy!)
1 teaspoon sesame oil
About 15 lettuce leaves (iceberg or butter lettuce)


1. Place oil into a large skillet or pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground meat, salt, pepper and garlic salt. Brown and crumble until cooked through. Place in colander to drain and rinse fat off with water. (still tastes the same, just less fat!)


2. Return turkey to pan, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until broccoli slaw is softened. Reduce heat to low until ready to serve. Serve large spoonfuls inside lettuce leaves.

Egg Rolls with Sweet & Sour Sauce

Quite honestly, you will NEVER find a better egg roll and sauce. We can no longer order them in restaurants because they just can't COMPARE to these wonderfully wrapped up rolls! (Not the healthiest since they are fried in oil though.)

Egg Rolls

4 Chicken Breasts, cooked and shredded
1 16oz. Bag raw coleslaw vegetables
3-4 celery stalks, sliced
5 green onion chives
1 pkg (20count) Wonton wrappers
1 egg
Ginger
Garlic

Sweet & Sour Sauce
1 cup brown sugar
2 Tbs. Corn starch
1/3 cup white vinegar
2 Tbs. Soy sauce
1 cup pineapple juice
2/3 cup Heinz ketchup
½ tsp. Ginger, freshly grated

Put shredded chicken in big bowl with enough soy sauce, ginger and garlic to marinate chicken. In a large stir fry pan, cook coleslaw mix, celery and green onions until just tender with 1 tbs. oil. Add veggies to chicken bowl, along with 2 tsp. Salt, ½ tsp. Pepper, 3 tbs. Sugar, and mix with spoon.
In a small bowl, whisk one egg with 1 part water. To fill the wonton wrappers, place a heaping spoonful of meat mixture into the center of one wonton. Dip your fingers into egg and smear along the edges of wonton (this helps the egg roll stick together when rolled.) Then take one set of opposite corners and bring to the middle, or close to it. Take one of the remaining corners to the middle and roll toward the flat side. Try to seal up the wrap, allowing no stuffing to poke through, using more egg mixture on fingers to help it stick together. Fill all wrappers, then start the deep frying process. In a wok, fill enough oil to deep fry egg roll. Wait until oil is hot enough before putting egg roll inside. (Test by sprinkling a few drop of water, if it POPS, then ready.) You’ll have to monitor the speed of frying so that you don’t burn your egg rolls, and turn down heat as necessary…and watch out not to burn yourself with oil splatter! Fry until golden brown and serve immediately.
For the sauce, combine all ingredients in a pot. Stirring frequently with a whisk, bring to a boil. Cook until it thickens and it’s ready!!

This recipe comes from my mother-in-law, Karen Whiting, and is the best! Unless the girls are sleeping, I always need a second person around to help make this dish.