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Paleo Shepherd’s Pie

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

A Shepherd’s Pie is one of those classic dishes that makes you feel all warm and cozy when you dig in to it. A traditional English dish that is normally made with lamb or mutton, this Paleo Shepherd’s Pie from Tk member Elana is made with beef and even has a little twist on the mashed potatoes.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

To make it you will need: olive lil, lnion, turkey or pork bacon, diced carrots, diced celery, ground beef, sea salt, black pepper, smoked paprika, chicken broth, and 2 whole large heads of cauliflower, trimmed, chopped and steamed until very soft.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

To start, heat 2 tablespoons of olive oil in a large pan.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Add the onion and sauté until the onion is soft and translucent. Add the bacon to the pan and cook until done.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Now you can add the carrots and celery, cooking in the bacon fat until they are soft and cooked through.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Add the meat to the pan and cook until brown.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Season with salt, pepper, and smoked paprika.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Pour in the chicken broth.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Cook everything together on the stove until the broth has reduced to less than half (about 40%) of the original amount.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Next put your steamed cauliflower florets into a food processor and puree with remaining olive oil until smooth.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

It should be smooth and creamy.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Transfer your mixture into a 9×13” baking dish.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Pour the pureed cauliflower over and smooth the top over with a spatula.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Bake at 350ºF for about 30 minutes. The top of the cauliflower mixture should turn a golden color.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Serve hot with your favorite veggies on the side for the perfect hearty meal that everyone will look forward to! I love this recipe and you can find more just like it at Elana’s Pantry!

 
 

Printable Recipe

Paleo Shepherd’s Pie

See the full recipe post on elanaspantry’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

A healthier version of Shepherd’s Pie made Paleo. Shepherd’s Pie is a traditional English dish. In Britain it is generally made with lamb or mutton; in this recipe I have made a simple ground beef shepherd’s pie and added bacon for extra flavor.

Ingredients

  • 4 Tablespoons Olive Oil, Divided
  • 1 whole Large Onion, Diced
  • 1 pound Turkey Or Pork Bacon, Cut Into 2 Inch Slices
  • 2 cups Diced Carrots
  • 2 cups Diced Celery
  • 1 pound Organic Grass Fed Ground Beef
  • ½ teaspoons Celtic Sea Salt
  • 1 teaspoon Black Pepper
  • ½ teaspoons Smoked Paprika
  • 1 cup Chicken Broth
  • 2 whole Large Heads Cauliflower, Trimmed, Chopped And Steamed Until Very Soft

Preparation Instructions

Heat 2 tablespoons olive oil in a very large frying pan. Saute onion for 15 minutes until soft. Add bacon pieces to pan and sauté until cooked, about 10 minutes.

Add carrots and celery to pan and sauté in bacon fat for 10 minutes until soft. Add ground beef to pan and sauté until brown, just a few minutes. Season with salt, pepper and smoked paprika.

Add chicken broth and cook down broth until 60% evaporated.

Place cauliflower in food processor and puree with remaining olive oil until smooth.

Pour ground beef mixture into a 9×13 inch Pyrex baking dish. Pour mashed cauliflower over beef mixture.

Bake at 350°F for 30 minutes. Serve.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books (including her latest one, Modern Pioneering, and enjoy her latest adventures.

 

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Crispy Tofu Tacos

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Crispy Tofu Tacos. Guest post by Georgia Pellegrini, recipe submitted by TK member Lindsay of FunnyLove.

Now I know I’m the “meat girl,” but I do actually enjoy the versatility that tofu offers as an ingredient. Tofu will absorb any flavor you add to it, so an ingredient that most people may think is bland can actually be made to pack a powerful flavor punch when cooked right. One of my favorite go-to recipes is a taco. I love how easy it is to customize a taco recipe to include everything you love and nothing more. So, it only made sense to try out these Crispy Tofu Tacos from Tk member Lindsay. The flavors of this taco are light and fresh, all while coming together to create the most delicious bite.

 
 
 
Tasty Kitchen Blog: Crispy Tofu Tacos. Guest post by Georgia Pellegrini, recipe submitted by TK member Lindsay of FunnyLove.

To make these you will need: firm tofu, olive oil, salt, cumin, chili pepper, cayenne, lime zest, softened goat cheese, half and half, corn tortillas, and cabbage, lime and other favorite garnishes.

 
 
 
Tasty Kitchen Blog: Crispy Tofu Tacos. Guest post by Georgia Pellegrini, recipe submitted by TK member Lindsay of FunnyLove.

To start, add your olive oil into cold pan.

 
 
 
Tasty Kitchen Blog: Crispy Tofu Tacos. Guest post by Georgia Pellegrini, recipe submitted by TK member Lindsay of FunnyLove.

Add sliced and drained tofu into the pan and turn the pan to a medium heat. (Tip: Just like meat, make sure you pat your tofu dry with a paper towel so it will crisp up better!)

 
 
 
Tasty Kitchen Blog: Crispy Tofu Tacos. Guest post by Georgia Pellegrini, recipe submitted by TK member Lindsay of FunnyLove.

When the tofu starts to sizzle and slightly change color, add the cumin, chili powder, salt, and cayenne pepper.

 
 
 
Tasty Kitchen Blog: Crispy Tofu Tacos. Guest post by Georgia Pellegrini, recipe submitted by TK member Lindsay of FunnyLove.

Mix the ingredients together while breaking up the tofu into smaller pieces. Let it sit on the stove and stir occasionally until the tofu is browned and crispy on all sides.

 
 
 
Tasty Kitchen Blog: Crispy Tofu Tacos. Guest post by Georgia Pellegrini, recipe submitted by TK member Lindsay of FunnyLove.

In a separate bowl, mix together the lime zest …

 
 
 
Tasty Kitchen Blog: Crispy Tofu Tacos. Guest post by Georgia Pellegrini, recipe submitted by TK member Lindsay of FunnyLove.

… goat cheese, half-and-half, and salt. You can use a food processor/blender or just a whisk.

 
 
 
Tasty Kitchen Blog: Crispy Tofu Tacos. Guest post by Georgia Pellegrini, recipe submitted by TK member Lindsay of FunnyLove.

Mix all of the ingredients together until smooth, adding a little more half-and-half if the sauce needs to be thinned out.

 
 
 
Tasty Kitchen Blog: Crispy Tofu Tacos. Guest post by Georgia Pellegrini, recipe submitted by TK member Lindsay of FunnyLove.

It’s the perfect sauce for these tacos.

 
 
 
Tasty Kitchen Blog: Crispy Tofu Tacos. Guest post by Georgia Pellegrini, recipe submitted by TK member Lindsay of FunnyLove.

Add some fresh greens for some extra texture and your favorite taco toppings, and voila! You’ve got a quick and delicious taco that anyone will love.

Check out more delicious recipes just like this one at Lindsay’s blog, FunnyLove!

 
 

Printable Recipe

Crispy Tofu Tacos with Goat Cheese Lime Cream

See the full recipe post on FunnyLoveLindsay’s site!
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Prep Time:

Cook Time:

Difficulty: Easy

Servings: 2

2

Description

Vegetarian! Healthy! Delicious!

Ingredients

  • 1 block Firm Tofu, 14-16 Ounce Block (Drained And Sliced Into Thick Slices)
  • 1 Tablespoon Olive Oil
  • ½ teaspoons Each Seasoned Salt, Cumin, And Chili Powder
  • ½ teaspoons Cayenne Pepper
  • 1 whole Lime, Zested
  • 2 ounces, weight Softened Goat Cheese
  • 2 Tablespoons Half And Half, Plus A Bit More If Needed
  • 1 pinch Salt
  • Flour Or Corn Tortillas, For Serving
  • Shredded Cabbage, Lime Wedges, Cilantro, Or Any Other Taco Toppings You Like

Preparation Instructions

Add the slices of drained tofu into a cold pan with the olive oil. Turn the pan to medium heat, and break up the tofu a bit with a spatula. When the tofu starts to sizzle, sprinkle the cumin, chili powder, seasoned salt, and cayenne pepper over the tofu. Continue to break it into little bits, stirring every few minutes, until the tofu is browned and crispy on all sides.

Meanwhile, combine the lime zest, goat cheese, half-and-half, and salt in a small food processor or blender. Pulse to combine, adding a splash more of the half-and-half if needed to form a smooth sauce.

Assemble the tofu and any desired toppings in taco shells, then drizzle with the goat cheese cream. Eat!

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books (including her latest one, Modern Pioneering, and enjoy her latest adventures.

 

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Lightened-Up Bang Bang Shrimp Salad

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Before you go back to Bonefish Grill and spend $5 on Bang Bang Wednesdays, take a look at how simply you can make Lightened-Up Bang Bang Shrimp at home! TK member Sarah adapted this recipe and even lightened it up by turning the famous appetizer into a salad!

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

You’re going to need a pound of uncooked shrimp (we purchased it already cleaned and deveined), a head of iceberg lettuce, a bag of broccoli slaw, chopped green onions, mayonnaise, Thai sweet chili sauce, Sriracha, oil, and panko bread crumbs.

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Start by chopping the lettuce into strips.

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Top the lettuce with the broccoli slaw.

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Chop the green onions.

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

And the salad portion of the meal is now complete!

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Next you’re going to make the Bang Bang sauce by putting the mayonnaise, Sriracha, and Thai sweet chili sauce in a bowl.

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Mix these ingredients together thoroughly.

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Before pan-frying the shrimp, pour a tablespoon or two of oil into the bowl.

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Coat the shrimp thoroughly with the oil.

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Cover the shrimp in panko bread crumbs, making sure they are evenly coated.

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Carefully remove the shrimp from the bowl and place them in a slightly oiled pan on high heat.

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Let each side cook for about 3 minutes (or slightly browned).

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Now pour the shrimp into the Bang Bang sauce.

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

Generously spread the sauce over the hot shrimp.

 
 
 
Tasty Kitchen Blog: Lightened-Up Bang Bang Shrimp Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah of The Coffee Breaker.

All you have to do now is scoop the shrimp onto the bed of greens and you’re ready to eat! The best part of this process is that the excess sauce from the shrimp will seep into the salad and act as a spicy dressing.

For more restaurant adaptations along with original recipes, visit Sarah’s blog, The Coffee Breaker.

 
 

Printable Recipe

Lightened-Up Bang Bang Shrimp Salad

See the full recipe post on Sarah’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

The Bonefish Grill’s delicious Bang Bang Shrimp appetizer has been redone as a salad. Lighter, fresher, but just as delicious. Give it a try!

Ingredients

  • 1 pound Uncooked Shrimp
  • 1 whole Head Iceberg Lettuce
  • 1 bag Broccoli Slaw, 12 Ounce Bag
  • ⅓ cups Chopped Green Onions
  • ¾ cups Mayonnaise
  • ⅜ cups Thai Sweet Chili Sauce
  • 1 teaspoon Sriracha
  • 4 Tablespoons Oil, Divided
  • 2 cups Panko Bread Crumbs

Preparation Instructions

Start by washing, peeling, and deveining all of your little shrimp.
I know this part can be gross, but really, would you rather risk eating feces? Once your shrimp are all cleaned, inside and out, put them in a bowl, cover them and place them in the fridge.

Next, gather all of your greens. Start by chopping the entire head of lettuce into strips, making sure to remove the yellow leaves (you don’t want your salad to be bitter!). Place all of your lettuce into a large serving bowl. Top with the broccoli slaw mixture, then add your chopped green onions sprinkling them onto the very top.

Next, you’ll make your Bang Bang sauce. Side note: the Thai sweet chili sauce was fairly difficult to find, so don’t get it mixed up with Thai chili oil, or any other chili condiments that don’t include the word ‘sweet’ in the title. Sweetness is the key to this recipe!

Mix your mayo, sweet chili sauce and Sriracha together in a small bowl until smooth and creamy. Put it in the refrigerator until you are ready.

Next, gab a large frying pan, add 2 tablespoons of oil, and heat on medium.

Place your panko crumbs into a shallow dish or pan and set aside. Toss your shrimp in 1-2 tablespoons of oil. Dredge your shrimp in the panko crumbs, tossing to coat. Carefully remove each one (I recommend using tongs for this part) and place them onto the hot pan. Allow the shrimp to cook about 3 minutes on each side, or until the breading is browned and the shrimp are no longer translucent (they should have a nice pink color to them).

Next, remove the shrimp from the oil and stack them in a bowl and pour the Bang Bang Sauce all over them, tossing well to coat evenly.

Scoop yourself (and everyone else, if you’re willing to share) a heaping bowl of the salad mixture and top with generous amounts of the hot shrimp and sauce.

And there you go! No need to muscle past patrons on Bang Bang Wednesdays anymore, you’ve got the means to make your own at home (and impress your friends).

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books (including her latest one, Modern Pioneering, and enjoy her latest adventures.

 

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Skinny Crab Rangoon

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Skinny Crab Rangoon. Guest post by Georgia Pellegrini, recipe submitted by TK member Dara of Generation Y Foodie.

Ragoons, while always delicious, are not your typical go-to health snack. They are generally time-consuming and full of calories. This quick Skinny Crab Rangoon recipe by TK member Dara of Generation Y Foodie, however, takes about 15 minutes, and is only 41 calories per ragoon!

 
 
 
Tasty Kitchen Blog: Skinny Crab Rangoon. Guest post by Georgia Pellegrini, recipe submitted by TK member Dara of Generation Y Foodie.

You’re going to start with wonton wrappers, lump crab meat, Worcestershire sauce, curry powder, ground ginger, cayenne pepper, reduced fat cream cheese, and washed and chopped scallions.

 
 
 
Tasty Kitchen Blog: Skinny Crab Rangoon. Guest post by Georgia Pellegrini, recipe submitted by TK member Dara of Generation Y Foodie.

Heat the oven to 375˚F. Spray a muffin tin with olive oil spray and push a wonton wrapper into each tin.

 
 
 
Tasty Kitchen Blog: Skinny Crab Rangoon. Guest post by Georgia Pellegrini, recipe submitted by TK member Dara of Generation Y Foodie.

In a mixing bowl, combine the crab (you have to make sure you bought lump crab) with the Worcestershire sauce.

 
 
 
Tasty Kitchen Blog: Skinny Crab Rangoon. Guest post by Georgia Pellegrini, recipe submitted by TK member Dara of Generation Y Foodie.

Sprinkle in the curry, ginger, and cayenne pepper.

 
 
 
Tasty Kitchen Blog: Skinny Crab Rangoon. Guest post by Georgia Pellegrini, recipe submitted by TK member Dara of Generation Y Foodie.

Add the cream cheese and mix it all together.

 
 
 
Tasty Kitchen Blog: Skinny Crab Rangoon. Guest post by Georgia Pellegrini, recipe submitted by TK member Dara of Generation Y Foodie.

Fold in the scallions, mashing with a fork.

 
 
 
Tasty Kitchen Blog: Skinny Crab Rangoon. Guest post by Georgia Pellegrini, recipe submitted by TK member Dara of Generation Y Foodie.

Spoon the mixture into the wonton wrappers.

 
 
 
Tasty Kitchen Blog: Skinny Crab Rangoon. Guest post by Georgia Pellegrini, recipe submitted by TK member Dara of Generation Y Foodie.

Brush the ends of the wonton wrappers with water so that the tops can be sealed together.

 
 
 
Tasty Kitchen Blog: Skinny Crab Rangoon. Guest post by Georgia Pellegrini, recipe submitted by TK member Dara of Generation Y Foodie.

Fold the wontons, sealing the edges with your fingers. Bake for 10 minutes or until the ends are slightly browned.

 
 
 
Tasty Kitchen Blog: Skinny Crab Rangoon. Guest post by Georgia Pellegrini, recipe submitted by TK member Dara of Generation Y Foodie.

You can garnish these with some greens, and you’re ready to eat! These would make fantastic party food because they are bite-sized, classy-looking, and there’s no mess.

Thanks for the recipe, Dara!

 
 

Printable Recipe

Skinny Crab Rangoon

See the full recipe post on GenYFoodie’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

A low calorie version of your favorite take out treat! Only 41 calories per rangoon!

Ingredients

  • 24  Wonton Wrappers
  • 8 ounces, weight Lump Crab Meat
  • 1 teaspoon Worcestershire Sauce
  • 2-½ teaspoons Curry Powder
  • 1 teaspoon Ground Ginger
  • ½ teaspoons Cayenne Pepper
  • ½ cups Reduced Fat Cream Cheese
  • ⅓ cups Scallions, Washed And Chopped

Preparation Instructions

1. Preheat oven to 375ºF.
2. Spray a mini muffin tin with olive oil spray.
3. Push a wonton wrapper into each muffin tin.
4. In a mixing bowl, combine crab, Worcestershire sauce, curry, ginger and cayenne.
5. Mix with a fork, breaking up large chunks of crab.
6. Add cream cheese and scallions, mashing with a fork until fully incorporated.
7. Using a teaspoon, spoon mixture into wontons.
8. Fold ends of wonton wrapper over mixture. Using a finger, wet the edges to seal.
9. Bake for 10 minutes, until ends are slightly browned.
10. Garnish with additional scallions.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books (including her latest one, Modern Pioneering, and enjoy her latest adventures.

 

Avatar of georgiapellegrini

Red Wine and Herb Beef Stew

Posted by in Step-by-Step Recipes

  This hearty Red Wine and Herb Beef Stew recipe from TK member Anita is comforting and rich with fresh herbs and red wine. The sauce is delicious poured over polenta, rice, pasta or simple on its own. It would also lend itself well to the addition of other types of root vegetables.     […]

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Parmesan Polenta with Tomatoes and Prosciutto

Posted by in Step-by-Step Recipes

  My latest delicious discovery comes from the talented Melanie Feehan: luscious-looking Parmesan Polenta with Tomatoes and Prosciutto. It’s a quick and easy dish that provides the fresh comfort that we all love.       For the polenta, you’ll need water, salt, quick-cooking polenta, grated Parmesan cheese, milk, heavy cream, black pepper…

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Garden Vegetable Ragu

Posted by in Step-by-Step Recipes

There’s nothing like ending a hard day of work with a healthy dish your family will surely find irresistible. This Garden Vegetable Ragu from TK member Laurie is especially perfect for a hearty yet meatless. They’ll never guess it’s actually (gasp!) good for them!       To make it, you will need: olive oil, […]

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Orzo with Kale and Roasted Tomatoes

Posted by in Step-by-Step Recipes

In a season filled with hearty stews, warm baked goods, and rich sauces, we found this Orzo with Kale and Roasted Tomatoes from TK member Lindsay to be refreshing and light while still being festive for the cold months. This recipe is quick with flavors that, although simple, will knock those winter socks off. And […]