Easy Cheesy Bacon Bites

Easy Cheesy Bacon Bites on a plate
Easy Cheesy Bacon Bites

Easy Cheesy Bacon Bites are super simple to make and an ideal appetizer or game-day snack. Who doesn’t love the flavours of cheese, garlic, onion, tomato and bacon wrapped in a crispy wonton wrapper?

I enjoy making wonton dumplings, fried dumplings or steamed Sui Mai dumplings but often a package of the wrappers is more than we can eat. Rather than freeze the remaining wrappers it’s often fun to use them in different ways. Making these Easy Cheesy Bacon Bites is just one of many alternatives.

Leftover Wonton wrappers bake up really well in the oven so these snacks are not greasy and a low carb option compared to using flaky pastry dough or a flour-based batter. You can keep them light by not overstuffing them but that also makes them easy to eat so pace yourself LOL!

This recipe is a guide and you can add more or less of the ingredients. But, be sure not to overstuff them as they make break open or leak melted cheese out when baking. Baking time in the oven may vary but as long as the Wonton wrappers are golden brown and crispy they will be done.

Makes 12 Servings

INGREDIENTS:

  • 12 Wonton wrappers
  • 6 tsp tomato salsa
  • 2 oz cheddar cheese (or your favourite cheese) cut into 1/4” cubes
  • 2 – 3 slices pre-cooked bacon cut into strips about 3/8” wide
  • 1 clove of garlic finely chopped
  • 1 green onion chopped into 1/4” segments

Tips: Pre-cook bacon on a plate in the microwave sandwiched between two layers of paper towel. Four slices of bacon are done in about 4 minutes (flipped halfway through) set on high. Remove and allow to crisp up on a plate.

Brush them lightly with vegetable oil for more even browning and to eliminate external flour from wrappers.

pn-groupon_logo.png

c700x420.jpg

Get Great Deals to shows like the Blueman Group with Groupon and save even more with rebates from Ebates–Get Started–Join Now!

 

Wayfair Logo
Wayfair, we’ve got what you need!

INSTRUCTIONS:

  • Pre-heat oven to 350 F.
  • Lay out the Wonton wrappers on a flat surface.

  • Spoon in 1/2 tsp of tomato salsa into each one.
  • Add 3 to 4 cubes of cheese on top of the salsa.
  • Place 2 to 3 strips of bacon on top of the cheese.
  • Divide and sprinkle the chopped garlic and green onion into each wrapper.
  • With a small bowl of water, dip your finger in and moisten two edges of one corner and fold over the wrappers, pressing them to make them stick together.
  • Place them onto a parchment paper-lined baking tray and bake them for 18 to 20 minutes until done. Be sure to check them to prevent burning.
  • Cool and serve.

 

Tip: If you have more wrappers remaining, brush them lightly with olive oil on both sides, use convection bake, placing them on a parchment lined baking sheet at 375 F for about 8 minutes (turning half way through). Monitor closely to prevent burning. Remove from oven and sprinkle lightly with salt, cool and serve these crispy chips as is, or with salsa.

Print

Easy Cheesy Bacon Bites

Easy Cheesy Bacon Bites on a plate

Easy Cheesy Bacon Bites are super simple to make and an ideal appetizer or game-day snack. Who doesn’t love the flavours of cheese, garlic, onion, tomato and bacon wrapped in a crispy wonton wrapper?

  • Author: Bill Wilkat
Scale

Ingredients

  • 12 Wonton wrappers
  • 6 tsp tomato salsa
  • 2 oz cheddar cheese (or your favourite cheese) cut into 1/4” cubes
  • 23 slices pre-cooked bacon cut into strips about 3/8” wide
  • 1 clove of garlic finely chopped
  • 1 green onion chopped into 1/4” segments

Tips: Pre-cook bacon on a plate in the microwave sandwiched between two layers of paper towel. Four slices of bacon are done in about 4 minutes (flipped halfway through) set on high. Remove and allow to crisp up on a plate.

Brush them lightly with vegetable oil for more even browning and to eliminate external flour from wrappers.

Instructions

  • Pre-heat oven to 350 F.
  • Lay out the Wonton wrappers on a flat surface.
  • Spoon in 1/2 tsp of tomato salsa into each one.
  • Add 3 to 4 cubes of cheese on top of the salsa.
  • Place 2 to 3 strips of bacon on top of the cheese.
  • Divide and sprinkle the chopped garlic and green onion into each wrapper.
  • With a small bowl of water, dip your finger in and moisten two edges of one corner and fold over the wrappers, pressing them to make them stick together.
  • Place them onto a parchment paper-lined baking tray and bake them for 18 to 20 minutes until done. Be sure to check them to prevent burning.
  • Cool and serve.

Tip: If you have more wrappers remaining, brush them lightly with olive oil on both sides, use convection bake, placing them on a parchment lined baking sheet at 375 F for about 8 minutes (turning half way through). Monitor closely to prevent burning. Remove from oven and sprinkle lightly with salt, cool and serve as is, or with salsa.

Recipe Card powered by

Tandoori Chicken Thighs

Tandoori Chicken Thighs on a plate
Tandoori Chicken Thighs

Tandoori Chicken Thighs are super favourable and an ideal easy meal that bakes up perfectly. My wife Vicki found this recipe and she could not recall where it came from, but we’ve made it a few times and really enjoy it. So, we decided to share it with you and hope you enjoy it as much as we do.

We’ve found that although it’s the type of meal you might typically make with Indian side dishes, it really can be served with almost anything. That’s likely because the “stand-alone” flavour of the chicken is the star of the recipe and the side dishes take a back seat.

Personally, we are not fond of perfumed rice so we suggest serving it with white or brown rice, or even fried rice like Nasi Goreng. Oven roasted vegetables would also pair well as they can be done in the oven at the same time. Another side dish I often enjoy with Tandoori Chicken is Savoury Corn Fritters! Whatever you decide will be fine–enjoy!

Two women practicing yoga outside.

Makes 4 Servings 

INGREDIENTS:

  • 1/2 cup (125 mL) plain low-fat yoghurt
  • 1 tbsp (15 mL) Tandoori spice blend (see below)
  • 1 tbsp (15 mL) minced ginger root
  • 2 cloves garlic, minced
  • 8 chicken thighs, skinned if desired
  • 1 tbsp (15 mL) vegetable oil

Tandoori Spice Blend:

  • 1/3 cup (75 mL) cumin seeds
  • 1/3 cup (75 mL) coriander seeds
  • 1 stick cinnamon, broken in chunks
  • 1 tbsp (15 mL) whole cloves
  • 1 tbsp (15 mL) each ground ginger & turmeric
  • 1 tbsp (15 mL) salt
  • 1 tbsp (15 mL) garlic powder
  • 1 tsp (5 mL) cayenne pepper
Tandoori Yoghurt Marinade in a bowl
Tandoori Yoghurt Marinade
Shop now for the best deals on everything!

INSTRUCTIONS:

  • In a large glass bowl, stir together yoghurt, Tandoori Spice Blend, ginger and garlic.
  • Add chicken pieces, turning to coat all over.
  • Cover and marinate in the refrigerator for 30 minutes. 

Tip: Make-ahead and refrigerate for up to 1 day.

  • Arrange on foil-lined rimmed baking sheet; drizzle oil over top.
  • Bake in 400°F (200°C) oven until juices run clear when chicken is pierced, about 40-45 minutes or until internal temp is 165F. Turn over halfway through.
  • Turn off oven and broil for 2 to 3 minutes until golden brown and crisp.
Tandoori chicken with Cole slaw and tomato
Serve with whatever you like but be sure to check out our savoury corn fritters that pair so well with the chicken

Tandoori Spice Blend:

  • In a small heavy skillet, toast cumin, coriander, cinnamon and cloves over medium heat, stirring, until fragrant and slightly darkened, (about 2 to 3 minutes), then allow to cool down.
  • Transfer to a spice grinder; add ginger, turmeric, salt, garlic and cayenne pepper.

Note: Using a dedicated spice grinder/coffee grinder is recommended as spice flavours linger and can affect the taste of any coffee beans processed in the grinder afterwards. Even cleaning the grinder does not ensure untainted coffee flavour the next time you grind some coffee beans.

  • Grind and blend together. 

Tip: Make-ahead and store in an airtight container for up to 1 month, or freeze for up to 6 months.

Print

Tandoori Chicken Thighs

Tandoori Chicken Thighs are super favourable and an ideal easy meal that bakes up perfectly. They are not too spicy and even kids will enjoy them.

  • Author: Bill Wilkat
Scale

Ingredients

  • 1/2 cup (125 mL) plain low-fat yoghurt
  • 1 tbsp (15 mL) Tandoori spice blend (see below)
  • 1 tbsp (15 mL) minced ginger root
  • 2 cloves garlic, minced
  • 8 chicken thighs, skinned if desired
  • 1 tbsp (15 mL) vegetable oil

Tandoori Spice Blend:

  • 1/3 cup (75 mL) cumin seeds
  • 1/3 cup (75 mL) coriander seeds
  • 1 stick cinnamon, broken in chunks
  • 1 tbsp (15 mL) whole cloves
  • 1 tbsp (15 mL) each ground ginger & turmeric
  • 1 tbsp (15 mL) salt
  • 1 tbsp (15 mL) garlic powder
  • 1 tsp (5 mL) cayenne pepper

Instructions

  • In a large glass bowl, stir together yoghurt, Tandoori Spice Blend, ginger and garlic.
  • Add chicken pieces, turning to coat all over.
  • Cover and marinate in the refrigerator for 30 minutes.
  • Tip: Make-ahead and refrigerate for up to 1 day.
  • Arrange on foil-lined rimmed baking sheet; drizzle oil over top.
  • Bake in 400°F (200°C) oven until juices run clear when chicken is pierced, about 40-45 minutes or until internal temp is 165F. Turn over halfway through.
  • Turn off oven and broil for 2 to 3 minutes until golden brown and crisp.

Tandoori Spice Blend:

  • In a small heavy skillet, toast cumin, coriander, cinnamon and cloves over medium heat, stirring, until fragrant and slightly darkened, (about 2 to 3 minutes), then allow to cool down.
  • Transfer to spice grinder; add ginger, turmeric, salt, garlic and cayenne pepper.
  • Grind and blend together.

Notes

Tip: Make-ahead and store in an airtight container for up to 1 month, or freeze for up to 6 months.

Using a dedicated spice grinder/coffee grinder is recommended as spice flavours linger and can affect the taste of any coffee beans processed in the grinder afterwards. Even cleaning the grinder does not ensure untainted coffee flavour the next time you grind some coffee beans.

Recipe Card powered by

Easy Sausage Patty Supper

Easy Sausage Patty Supper on a plate
Easy Sausage Patty Supper

My Easy Sausage Patty Supper is a quick way to get dinner on the table without sacrificing quality or flavour. Sometimes we all get busy and need to speed up preparing meals but don’t always have the time to shop for the needed ingredients. At such times, we all pretty much do the same thing: we look in the fridge and freezer and try to find something that will do the trick.

If you’ve tried or made my simple sausage patty recipe before, you already know that they are terrific in a breakfast sandwich and even make a great pork burger for lunch. So, I decided to try making them for supper with onions and mushrooms and a nice wine sauce and I’m glad I did!

Enjoy $10 Off A Year Of Creativity! Get started at mybluprint.com through 4/15/19.

Making a batch of these patties and freezing them for later use is a great way to be prepared for breakfast, lunch or dinner—who knew? LOL! In any event, that’s how I thought of dealing with supper one day when we did not have much in the fridge or freezer to prepare. Let me know if you give this a try and what you thought of it. Personally, I enjoyed it so much that I might even freeze more sausage patties the next time we decide to make a batch.

Tasty Links by Wp Tasty

Makes 2 servings

INGREDIENTS:

  • 5 to 6 sausage patties (click here for recipe)
  • 2 to 3 tbsp extra virgin olive oil
  • 1 small onion, sliced
  • 6 large button mushrooms, sliced
  • Pinch of salt
  • 1/4 cup red wine
  • 3/4 cup unsalted (or low sodium) chicken stock
  • 1 tbsp Dijon Mustard
  • 1 tbsp Worcestershire sauce
  • S & P to taste
  • 1 stalk of green onion, chopped, or fresh chopped parsley to garnish
Sliced Mushrooms and Onions on cutting board
Sliced Mushrooms and Onions

BEAUTY OFFERS Limited-time beauty offers to add to your order. BROWSE NOW >

Two women practicing yoga outside.
Free shipping Free Returns

INSTRUCTIONS:

  • In a medium skillet, heat the olive oil on medium high.
  • Add the sausage patties and brown on both sides (about 2 to 3 minutes per side).

  • Transfer patties to a plate and add the onion and a pinch of salt to the skillet and fry for about 5 minutes.
  • Add the mushrooms, Dijon mustard and Worcestershire sauce blending them into the sauce and cook until the mushrooms are nicely browned.

  • Deglaze skillet with the red wine and chicken stock stirring to remove any fond from the bottom of the pan.

Find Virtually Everything At Great Prices at Alibaba.com

  • Return the patties to the pan with their juices and continue cooking until the sauce is reduced by 50%.
  • Salt and pepper to taste, garnish and serve.

Optional: For a richer, creamier sauce, stir in a 1/4 cup of cream or even cream cheese.

Served with Mac & Cheese and Steamed Broccoli

Serve with Mac and Cheese, steamed broccoli or any of your favourite sides.

Note: I used KD Mac & Cheese with this dinner–it’s something that I’d not eaten in many years, so I thought I’d try their latest version which claims to have no artificial flavours or colour. All I can say is I was very disappointed–did you experience the same thing? I found it to be bland and lacking in cheesy flavour–I’ll have to post a scratch recipe soon!

 

Print

Easy Sausage Patty Supper

My Easy Sausage Patty Supper is a quick way to get dinner on the table without sacrificing quality or flavour. Too busy and need to speed up preparing meals but didn’t have the time to shop for the needed ingredients? Well, this recipe might help with that.

Makes 2 Servings

  • Author: Bill Wilkat
Scale

Ingredients

  • 5 to 6 sausage patties (click here for recipe)
  • 2 to 3 tbsp extra virgin olive oil
  • 1 small onion, sliced
  • 6 large button mushrooms, sliced
  • Pinch of salt
  • 1/4 cup red wine
  • 3/4 cup unsalted (or low sodium) chicken stock
  • 1 tbsp Dijon Mustard
  • 1 tbsp Worcestershire sauce
  • S & P to taste
  • 1 stalk of green onion, chopped, or fresh chopped parsley to garnish

Instructions

  • In a medium skillet, heat the olive oil on medium high.
  • Add the sausage patties and brown on both sides (about 2 to 3 minutes per side).
  • Transfer patties to a plate and add the onion and a pinch of salt to the skillet and fry for about 5 minutes.
  • Add the mushrooms, Dijon mustard and Worcestershire sauce blending them into the sauce and cook until the mushrooms are nicely browned.
  • Deglaze skillet with the red wine and chicken stock stirring to remove any fond from the bottom of the pan.
  • Return the patties to the pan with their juices and continue cooking until the sauce is reduced by 50%.
  • Salt and pepper to taste, garnish and serve.

Notes

Optional: For a richer, creamier sauce, stir in a 1/4 cup of cream or even cream cheese.

Recipe Card powered by

Taking a Break

I’m Taking a break from blogging right now as I’ve too many things on my plate right now. There are times when we all take on too many tasks at the same time and try to juggle them. Something has to suffer and always does. So, the only thing I can do right now is to take a step back, stop, breathe and create a new action plan.

That’s where I find myself right now and the gears are turning (or is that wood I smell burning?). 😁  Yes, I’m procrastinating and much like those getting into the zone repeating their mantra I am pretty much doing likewise since I’m repeating myself like a fading echo in my brain. Now that I’ve made the first decision to take a step back, I feel like I’ll be able to establish some new objectives and move forward.

Taking a break from blogging

What does that mean?

What it means is that I can devote some time to testing our some ideas, wrapping up some loose ends, and doing some research. Not all of these things are related to writing my blog. If it were that simple, I’d be zipping along without a care in the world but life does not work like that LOL! Taxes need to be filed, recipes need to be tested, family members need assistance and boxes need to be packed. Boxes? Yes, boxes. Let me explain: on top of everything else going on, we’ve sold our house, bought another one, and are packing boxes, researching and buying new appliances, and doing all the necessary evils that this generates.

New Arrivals
New Arrivals–Get the look that you want–Shop Urban Outfitters Now!

That entails notifying utility companies, insurance companies, and finding the movers that we will entrust with our stuff. On that note, I’ll refer you to the humour of the late great George Carlin who did a fantastic routine on “stuff”.

50% Off First 3 Months Bluprint Subscription at mybluprint.com through 4/7/19.
Act Now! Offer Expires: 04/07/2019

Taking a break is also the best thing to recharge one’s batteries and mine feel like they need a big boost right now. I will be back soon, so thanks in advance for bearing with me and following my blog as I continue on my journey of Cooking, Eating and Guitar!

Check out my latest blog on products that I’ve tested and use–I endorse them because they work and I like them.

 

Japanese Chow Mein

"<yoastmark

Japanese Chow Mein: My wife Vicki has been making this dish for many years following her mother’s recipe and tweaking it now and again. Mainly this is because it’s the kind of meal that you can easily augment by adding or deleting ingredients. Depending on what you have available in the refrigerator you toss in some leftover lettuce or Napa cabbage. Bean sprouts are a possible addition but generally, we won’t include them as that’s typically better suited to Chop Suey.

FREE Starter Box With Annual Bluprint Subscription at mybluprint.com 3/23-3/24/19.

I can recall eating Chow Mein at the Japanese United Church in Montreal during their fundraisers and enjoying the dish as much as I would have at home. That’s primarily because of the different type of noodles used in the recipe that set it apart from the Chinese Chow Mein.

Is It Better Than Chinese Chow Mein?

Some people might argue that it’s better than Chinese Chow Mein, but I would never say that since they are both great. Their flavours differ, and to me, that’s terrific because as the saying goes “Variety Is The Spice Of Life”. When Vicki and I are in the mood for Chinese Chow Mein we always desire Chicken Chow Mein Cantonese Style. But, at home, we’ll often make Japanese Chow Mein. This is similar to Yakisoba (Japanese Stir Fried Noodles) but does not use a cooking sauce and it is not sweet.

That being said, this recipe can use any type of noodles, but we get the best result using Chow Mein wheat noodles made by a company in Mississauga  Ontario called Marufumi Foods.

They are located at: 2410 Tedlo St, Mississauga, ON L5A 3V3                          Tel: 905-273-6699

Note: If you can’t find these, you may have to use another type of noodle and pre-boil them as differing noodles may not soften the same way as the ones produced by Marufumi Foods. We have been eating these noodles for more than 40 years and they are popular with the Japanese community. So much so that they are purchased and sent to locations coast to coast by special request. Even Vicki’s relatives in British Columbia will ask for them if they know somebody is travelling to the Greater Toronto Area.

Alternatively, you can use buckwheat noodles (Soba) which are commonly used in Japanese noodle soup recipes. Or, try brands like “Farkay” which are more readily available:

zoomed image

 

GROUPON®

44% Off Dinner for Two at Day & Night Firewood Steakhouse
Get Deals Like This With Groupon: 4 Course Dinner for Two at Day & Night Firewood Steakhouse for $48

Makes 4 to 6 servings

INGREDIENTS:

  • 2 tbsp (30 ml) vegetable oil
  • 1 large clove garlic, minced
  • 1/2 tsp (2 ml) peeled, minced ginger
  • 3/4 lb (340 g) boneless chicken breast or thighs, chopped
  • 1/2 lb (225 g) button mushrooms, thinly sliced
  • 1 large onion, halved, thinly sliced
  • 5 stalks celery, julienned
  • 1 carrot, peeled & julienned
  • 5 cups chopped Napa cabbage
  • 1 tsp (5 mL) granulated sugar
  • 150-gram package deep-fried chow mein noodles. See note about noodles above.
  • Salt + pepper to taste
Chicken chopped to 3/4" (20 mm) size pieces in a bowl
Chicken chopped to 3/4″ (20 mm) size pieces
Chow Mein Noodles from Marufumi Foods in a bag
Chow Mein Noodles from Marufumi Foods
Other ingredients on a cutting board
Other ingredients

 

Get Cash Back with Ebates when you shop for beauty products at Sephora

 

INSTRUCTIONS:

  • Add the vegetable oil to a large pot set to medium heat. 
  • Add the ginger and garlic; cook briefly stirring rapidly; then increase the heat to medium-high and add the chicken.

ginger and garlic in vegetable oil bring in pot on stove topchicken added to the pot to fry

  • Stir-fry and brown the chicken until just cooked through, approximately 3 minutes. 

chicken almost cooked in the potvegetables being added to the hot pot

  • Add the mushrooms, onion, celery carrots, Napa cabbage and stir-fry until softened. 
  • Sprinkle in the sugar, and stir fry for a couple of minutes more.
  • Add the noodles, mix, cover and cook until noodles are softened (about 5 to 6 minutes).

sugar and soy sauce added to the vegetablesdried noodles added to the pot wit the steaming hot vegetables

  • Season with salt and pepper to taste.
  • Serve family style with bowls of white rice and soy sauce.
  • Optional Condiments: Pickled Ginger (Beni Shoga) or Dried Seaweed (Aonori or Wakame).
"<yoastmark
Served up Family Style In A Decorative Bowl

Build a Social Media Plan That Actually Makes Money

Start Date: 03/26/2019
End Date: 03/27/2019
RSVP Date: 03/26/2019

 

Print

Japanese Chow Mein

Japanese Chow Mein in a serving bowl

Japanese Chow Mein: My wife Vicki has been making this dish for many years following her mother’s recipe and tweaking it now and again. Mainly this is because it’s the kind of meal that you can easily augment by adding or deleting ingredients depending on what you have available in the refrigerator.

Makes 4 to 6 Servings

  • Author: Bill Wilkat
Scale

Ingredients

  • 2 tbsp (30 ml) vegetable oil
  • 1 large clove garlic, minced
  • 1/2 tsp (2 ml) peeled, minced ginger
  • 3/4 lb (340 g) boneless chicken breast or thighs, chopped
  • 1/2 lb (225 g) button mushrooms, thinly sliced
  • 1 large onion, halved, thinly sliced
  • 5 stalks celery, julienned
  • 1 carrot, peeled & julienned
  • 5 cups chopped Napa cabbage
  • 1 tsp (5 mL) granulated sugar
  • 150-gram package deep-fried chow mein noodles. See note about noodles.
  • Salt + pepper to taste

Instructions

  • Add the vegetable oil to a large pot set to medium heat.
  • Add the ginger and garlic; cook briefly stirring rapidly; then increase the heat to medium-high and add the chicken.
  • Stir-fry and brown the chicken until just cooked through, approximately 3 minutes.
  • Add the mushrooms, onion, celery carrots, Napa cabbage and stir-fry until softened.
  • Sprinkle in the sugar, and stir fry for a couple of minutes more.
  • Add the noodles, mix, cover and cook until noodles are softened (about 5 to 6 minutes).
  • Season with salt and pepper to taste.
  • Serve family style with bowls of white rice and soy sauce.
  • Optional Condiments: Pickled Ginger (Beni Shoga) or Dried Seaweed (Aonori or Wakame).

Notes

We obtain the best results using noodles from Marufumi Foods of Mississauga ON. Canada. Alternatively, you can use Farkay Steam Fried Noodles available at most grocers or Soba buckwheat noodles used for soups like Udon, but they will require pre-boiling before being added to the pot.

Recipe Card powered by

Review of Messermeister Knife Guards

Messermeister Knife Guards fitted to some knives
Review of Messermeister Knife Guards

I decided to blog my Review of Messermeister Knife Guards because I was sure there were other home cooks out there who had the same questions about them that I did. I purchased their Edge-Guard series knife protectors this year in January. The reason was simply to protect our knives and to prevent accidental injuries when reaching into the drawers where we store some of them.

Why not use a knife block?

We could certainly use a knife block. We have one but it’s already full, and it can only accommodate a limited number of knives, plus, the slot sizes only permit one chef’s knife. In addition, some knife blocks can actually damage the finely honed edge of a well-sharpened knife. This is because the knife sits on the cutting edge in the block. To prevent this one has to reverse the knife to rest on the non-cutting edge of the blade which is not natural for us to do and may cause injuries when we remove them.

Review of Messermeister Knife Guards was done using these knives on countertop
Review of Messermeister Knife Guards was done using these knives

What About Magnetic Holders?

Magnetic knife holders are a better option but having the blades exposed allows for the possibility of something knocking them and chipping the cutting edge as well as accidental injuries. Considering the limited amount of counter space most of us have in the kitchen, it also means we usually won’t have clear access to the holder without having to move something out of the way whether it’s a toaster or a rice cooker, etc.

48585061_010_b.jpg

Urban Outfitters Hoodies

mostlovedwineclub-250x250.jpg

122569_Groupon.png.gif

Get Terrific Deals With Groupon

What Was Our Solution?

So, for our solution, Vicki and I felt it best to store them in a drawer and buy some edge guards. That led me to my search for practical and affordable products to suit our knives. That’s where you first begin to realize that there’s more to it than just comparing materials and prices. Dimensional consideration topped the criteria. This means you need to examine both length, width and the shape of your knives. Some will fit better than others. If you look at the photos below, you’ll notice that the differing knife designs resulted in portions of the blade being exposed for more than one of them.

Messermeister Edge-Guard Knife Guard on Shun knifeMessermeister Edge-Guard Knife Guard on Shun knife

Edge-Guard Knife Guard on a knife with a plastic bolsterEdge-Guard Knife Guard on a knife with a plastic bolster

Knives have different bolsters and some have none at all or only a portion that does not extend the full width of the blade. Consequently how the knife guard fits onto the blade will be affected by the bolster or lack thereof. It may be a problem, or of no consequence depending on your knife’s design and if you desire full edge protection or not.

tasty-recipes-720x90.png

299965_LobsterGeneral_728x90_100518.jpg

Knife Guard on an Oxo Good Grips knife with a plastic bolsterKnife Guard on an Oxo Good Grips knife with a plastic bolster

Messermeister Edge-Guard Knife Guard on a Cuisineart knifeMessermeister Edge-Guard Knife Guard on a Cuisineart knife

Material:

The Edge-Guards are made out of a durable plastic that is thick enough to provide protection for both the knife and people. The spring-like tension is secure so they don’t fall off. When installing them, you slide them in from the open top edge starting at from the handle end. In time, the plastic may lose some tension but how long this will take is anybody’s guess.

Summary:

Generally, I am satisfied with the Messermeister Knife Guards that I ordered. They get the job done and didn’t “break the bank” when I ordered them. I shopped on Amazon for mine but you may prefer to purchase some at a kitchen supply store.  At supply stores, you can readily compare them with competing products. Originally I was looking to acquire leather sheathes but I found the prices too high for my liking.  The Edge-Guard protectors were rated fairly well by other customers which helped me make my decision.

In conclusion, I have no idea how long these guards will last. I am satisfied with them overall as they get the job done very well. I rated them 4 out of 5 stars and would buy them again.

Note: See my blog on sharpening knives

Siumaai Cantonese Style

Siumaai Cantonese Style served with rice and green beans drizzled with dipping sauce
Siumaai Cantonese Style

Siumaai Cantonese Style is my take on this well-known Chinese speciality. There are different versions and different spellings (such as Sui Mai, Shaomai & Shumai) but they are all much the same and very tasty. Typically they will contain shrimp and ground pork but I’ve deliberately left out the shrimp this time amid disconcerting reports about antibiotic use at shrimp farms. Given that most of the shrimp sold in our local grocery stores is farmed in Asia where reports have claimed that the product contains not only antibiotics but also Escherichia coli (E. coli) bacteria.

Note: Watch this video from Consumer’s Report if you like shrimp and cook it at home.

Why Use Organic Free-From Ground Pork?

Why Use Organic Free-From Ground Pork? My recipe was done with “free-from” organic ground pork that states that it is free of hormones and antibiotics. Canadian sourced farmed shrimp is more reliable and free from antibiotics and raised in clean water. Needless to say, if you want to add shrimp to the recipe that’s the way to go!

Traditionally Siumaai are steamed and Vicki and I make them this way, but you will need the correct equipment to steam them. Bamboo steamers are inexpensive and can be found in most Chinese grocery stores. Alternatively, you could use this recipe to create closed pan-fried dumplings. Even Wontons are made using dough wrappers filled with ground pork and/or shrimp so that’s an option too!

Makes 30 dumplings

INGREDIENTS:

  • 12 oz lean ground pork
  • 1/2 green onion chopped
  • 2 Napa cabbage leaves (chopped), plus 6 full leaves  to line steaming baskets
  • 1/2 carrot finely grated
  • 1 large clove garlic, minced
  • 1 tbsp ginger, finely grated
  • 2 tsp fresh cilantro finely chopped
  • 1 tsp corn starch
  • 1 tbsp low sodium soy sauce
  • 1 tsp sesame oil
  • 1 whole egg
  • 30 wonton wrappers
  • Salt and Pepper to taste

Dipping Sauce (optional):

  • 2 tbsp Soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp hot sauce (use Sriracha or your favourite Hot Sauce)
Main Ingredients on a cutting board
Main Ingredients

 

BEAUTY OFFERS Get a FENTY BEAUTY by Rihanna trial size. USE CODE PROSET > | FREE with $25 purchase > featuring three setting powders of different shades

Our chef-designed recipes include balanced Mediterranean meals, quick one-pan dinners, and top-rated customer favourites.

INSTRUCTIONS:

  • In a large bowl combine the pork, onion, chopped Napa, carrot, ginger and cilantro.

pork,napa,ginger,carrot,green onion, and garlic in a bowlingredients mixed together a large bowl

  • Using a measuring cup mix together the corn starch, soy sauce, sesame oil, and the egg.
  • Stir and combine this mixture to the ground pork.
  • On a clean flat surface lay out your wonton wrappers and top each one with about 1 generous teaspoon of the pork mixture.

wonton wrappers with pork added to each onenapa cabbage placed in steamer baskets

  • With a small bowl of water, lightly wet the edges of the wonton wrappers using your finger, and lift and pinch each one together forming a small pouch open at the top.
  • Place the 6 Napa leaves into two steamer baskets and add the Siumaai on top of the leaves and try to avoid them from touching each other.

dumplings placed on top of napa cabbage in steamer basketbamboo steamers on stovetop with boiling water in a pan

  • Stack your baskets, cover and steam over boiling water for about 20 to 22 minutes until cooked.
Siumaai Cantonese Style in a steamer basket
Siumaai Cantonese Style in a steamer basket
  • Dipping Sauce: Mix together the soy sauce, sesame oil and Sriracha
Siumaai Cantonese Style with rice and green beans drizzled with dipping sauce
Siumaai Cantonese Style

Notes: Often eaten as appetizers or as part of the Chinese brunch called Dim Sum, Siumaai can also be the main course served with rice and vegetables.

In addition to shrimp, you can add chopped water chestnut which is a classic ingredient as well.

Leftovers (if you have any) are terrific heated in a frying pan with a little bit of vegetable oil!

Galaxy Tab A (2019, 8.0, LTE)
Galaxy Tab A (2019, 8.0, LTE)

 

Print

Siumaai Cantonese Style

Siumaai Cantonese Style is my take on this well-known Chinese speciality. There are different versions and different spellings (such as Sui Mai, Shaomai & Shumai) but they are all much the same and very tasty.

Makes 30 dumplings

  • Author: Bill Wilkat
Scale

Ingredients

  • 12 oz lean ground pork
  • 1/2 green onion chopped
  • 2 Napa cabbage leaves (chopped), plus 6 full leaves  to line steaming baskets
  • 1/2 carrot finely grated
  • 1 large clove garlic, minced
  • 1 tbsp ginger, finely grated
  • 2 tsp fresh cilantro finely chopped
  • 1 tsp corn starch
  • 1 tbsp low sodium soy sauce
  • 1 tsp sesame oil
  • 1 whole egg
  • 30 wonton wrappers
  • Salt and Pepper to taste

Dipping Sauce (optional):

  • 2 tbsp Soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp hot sauce (use Sriracha or your favourite Hot Sauce)

Instructions

  • In a large bowl combine the pork, onion, chopped Napa, carrot, ginger and cilantro.
  • Using a measuring cup mix together the corn starch, soy sauce, sesame oil, and the egg.
  • Stir and combine this mixture to the ground pork.
  • On a clean flat surface lay out your wonton wrappers and top each one with about 1 generous teaspoon of the pork mixture.
  • With a small bowl of water, lightly wet the edges of the wonton wrappers using your finger, and lift and pinch each one together forming a small pouch open at the top.
  • Place the 6 Napa leaves into two steamer baskets and add the Siumaai on top of the leaves and try to avoid them from touching each other.
  • Stack your baskets, cover and steam over boiling water for about 20 to 22 minutes until cooked.
  • Dipping Sauce: Mix together the soy sauce, sesame oil and Sriracha

Notes

  • Often eaten as appetizers or as part of the Chinese brunch called Dim Sum, Siumaai can also be the main course served with rice and vegetables.
  • In addition to shrimp, you can add chopped water chestnut which is a classic ingredient as well.
  • Leftovers (if you have any) are terrific heated in a frying pan with a little bit of vegetable oil!
Recipe Card powered by

Easy Vegetable Bone Soup

Easy Vegetable Bone Soup in a bowl
Easy Vegetable Bone Soup

Easy Vegetable Bone Soup is literally one of the easiest soups you’ll ever make. When you’re busy doing other things and your time to devote to the kitchen is limited and you want to make something hot and nutritious in a hurry, you can never go wrong with soup. And, when all you need to do is a little chopping and tossing all the ingredients in a pot why not choose the easy way? The pot simmers away while you spend your valuable time productively tackling other tasks.

30% Off Kits &amp; Supplies with code POTOFGOLD at shop.mybluprint.com through 3/17/19. It’s your lucky day at Bluprint!

Vicki and I will also often opt for soup when we don’t have the ingredients we need to cook up a full dinner. Furthermore, it’s a nice change from one’s routine and ideal to help you slim down after a long winter. Most of us tend to bulk up on carbs over the winter months whether due to our need to stay warm or our reduced activity levels. So soup is a welcome alternative that fulfils our body’s needs without adding to our girth. 😀

Makes 8 Servings

INGREDIENTS:

  • 2 lbs beef bones
  • 2 cups tomato vegetable juice
  • 2 cups no-salt, canned, diced tomatoes
  • 1 onion, chopped
  • 1 large carrot, sliced into coins
  • 1 tsp salt
  • 2 tsp Worcestershire Sauce
  • 1/4 tsp chilli powder
  • 2 bay leaves
  • 2 stalks celery, diced
  • 3/4 cup frozen corn
  • 3/4 cup green beans, chopped
  • 1 cup potato, diced
  • 1 cup black beans

Ingredients on a cutting board beef bones, corn and potatoes

Wayfair Logo
Wayfair, we’ve got what you need!

DIRECTIONS:

  • Place bones, tomato juice, diced tomatoes, onion, seasonings and 6 cups of water in large pot and bring to a boil.

pn-groupon_logo.png