I have to admit this post was inspired by a facebook ad from a company selling sriracha cashews. I wanted some but I knew that it would probably be pretty easy to make my own, and I was right. I found this recipe at an amazing blog by fellow (though far more accomplished!) designer / food enthusiast Jennifer Chong. These honey and sriracha cashews have a nice subtle sweet and spicy roasted taste without overpowering the natural buttery goodness of the cashew.
The restaurant selection in the small town where I live in has gotten even smaller this summer now that the Chinese restaurant has temporarily closed it’s doors for renovations. This makes me really sad because I can no longer get wonderful cheap Chinese junk food like crab rangoon without driving for half an hour. I have mentioned before that I hate frying things at home, it’s a big, messy, potentially dangerous ordeal and you have to use a ton of vegetable oil. I don’t think it’s worth it. So, I decided to try out baked crab rangoon.
I will admit that this baked version is not the same as the fried flaky crab rangoon that you get at chinese restaurants, but it is pretty good and it’s definitely easier to make. The butter helps add a little flavor and ensures that the wonton wrapper gets crispy; you just have to go in with the expectation that will not be the same.
This popcorn, flavored with a little bit of butter, dijon mustard, sugar and salt is so, so good. It might be my new favorite popcorn, even rivaling my previous favorite – fresh cheese popcorn from Garrett’s of Chicago. And with only 1 tbs of butter per serving, it’s way healthier than Garrett’s. :)
It’s a pretty exciting time in Wisconsin because it’s supposed to be 80°f on thursday. Thursday is 4 days away so I maybe shouldn’t get too excited but if it’s anywhere near that warm I will be happy. What says summer and warm weather and happiness more than raspberry lemonade?
Here is another one of my ‘baked not fried’ recipes. This recipe is adapted from Damn Delicous’ Parmesan Cauliflower Bites, and while her fried version looks super delicious, I wanted to see how a baked version would turn out and I think that it worked pretty well.