The BEST Steak Marinade Recipe

IMG_0361Grilling… The best thing about summer time. So many things you can grill. One of our favorites is steak! We prefer T-bone, or Top Sirloin cuts for grilling. The grilling part is easy but finding a good marinade recipe can be hard. I have tried SO MANY different steak marinade recipes and sauces and have finally found THE BEST marinade recipe for steak. I got this amazing recipe from my friend Irina, and she got the recipe from her brother in law. This recipe has been handed down, tried and tested from person to person and for good reason! The ingredients are so simple, you’ll wonder why you haven’t tried this marinade recipe before. Keep in mind that you want to let the steak marinate for at least 4-8 hours so marinate it either the night before or the morning of the day that you plan to grill. Try marinating your steak this way next time you grill. You will love it!!! The recipe for the Veggie Kabobs (pictured above) was posted previously and it’s great to pair with steak.

The BEST Steak Marinade Recipe {I marinated 6 steaks; 1 steak per person}

Ingredients:

  • 2.50-3 LB Steak (T-Bone, Top Sirloin, or your choice)
  • Steak Seasoning
  • 3 Garlic Cloves (pressed)
  • 1/4 Cup Soy Sauce (Low Sodium, which is usually abt 40% Less Sodium)

Directions:

1) Wash your steaks and pat them dry with paper towels.

2) Season each steak, individually, on both sides with steak seasoning. Don’t go crazy with this seasoning as it contains a lot of salt and you don’t want to overdo it. *You do not need to add any additional salt at all since steak seasoning already contains salt, and because you will be adding soy sauce so the salt from that will also absorb into the meat and give you flavorful steak!

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4) Put all seasoned steak into a big bowl (with a lid). Add the soy sauce and pressed garlic cloves to the steak. Mix together to combine flavors. You will see the steak start to absorb all the soy sauce, that’s exactly what you want to happen. *If you feel it’s not enough soy sauce, add a few more spoons. Or if you are marinating more steaks, add enough soy sauce accordingly.

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5) Let steak stand and marinate in the fridge for at least 4 hours. I usually marinate the night before grilling or the morning that I grill. It is best to give it at least4-8 hrs to marinate.

6) Grill steak on the grill as you normally would. You can also cook it on a skillet with butter but grilled steak is definitely best!

Grilled Veggie Kabobs

IMG_0355Summer is finally here!!! And with it comes grilling! We love to grill and have friends over for cook outs, especially at the pool. Some of our favorite things to grill are burgers, chicken wings, chicken thighs, steaks and of course these veggie kabobs! Stay tuned for the next recipe on the best steak marinade ever! I got the recipe for these veggie kabobs from my friend Irina, who is an awesome cook and always gives me amazing recipes and idea’s. These grilled veggie kabobs are great to pair with grilled steak. Super easy to prepare and of course absolutely delicious! You can get the ingredients anywhere, but I found all these fresh and yummy veggies at Aldi! Buying the packs of veggies in Aldi like I did, will give you enough to make this great recipe twice (you will only need to add 1onion, 1 pack mushrooms, 1 eggplant to make it the second time) and it will save you money. I promise you, these grilled veggie kabobs will be your new favorite thing to grill with meats this summer so give them a try! 🙂

Grilled Veggie Kabobs {Yields about 14-16 Veggie Kabob Sticks}

Ingredients:

  • 1 Small Eggplant
  • 1 Bell Pepper (Orange, Red, or Yellow)
  • 1 Onion
  • 2 Yellow Squash
  • 3 Zucchini
  • 1 Package White Mushrooms
  • 6 TBS Mayonnaise
  • 3 TBS Barbecue Sauce
  • 1.5 tsp Steak Seasoning
  • 1 tsp “Mrs.Dash” or any other Salt Free seasoning
  • 1/2 tsp Garlic Powder

IMG_0359Directions:

1) Do all the prep work first. Wash and cut all of your veggies into kebab sized chunks.

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2) In a separate bowl mix the mayonnaise, barbecue sauce, and spices together until it it the consistency and look of a sauce.

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3) Mix the veggies with the marinade sauce and let stand to marinate for at least 4 hours. I usually marinate the morning of the day we grill them.

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4) 30 minutes before you grill, put the veggies on wooden skewer sticks. No particular order but I like to have a variety of all veggies on each stick for a pretty color combination and to get a taste of each veggie on each stick.

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5) Grill the veggie skewers on the grill along with meat or steak or anything else you are grilling. They take about 30 minutes to grill to perfection. You can just lay them down on the grill, or get a grill basket and grill the veggie kebabs in the grill basket. I have tried both ways and both work just fine.

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6) These are especially delicious with steak!

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Chicken, Veggie, and Buckwheat Soup

IMG_0352This chicken, veggie, and buckwheat soup is a new favorite recipe in our home. I have been making it every week for the past few weeks. It is a nice twist on the traditional chicken soup recipe. The sautéed blend of veggies give it a wonderful flavor and substituting buckwheat for the noodles makes it so different and refreshing, yet so filling and satisfying! I make a big pot to last us 2 days and we enjoy every spoon full. I think this is the only soup that I could never get tired of eating lol. I originally got the recipe idea for this soup from my sister in law, Liliya. However I adapted it and created my own version of her recipe. My picky 5 1/2 year old says this is his new favorite soup, so that says a lot. The best part about this soup is how super easy it is to make, probably the easiest soup recipe ever! I hope you guys enjoy it as much as my family does!

Chicken, Veggie, and Buckwheat Soup {Yields 1 big pot, Serves 12-14}

Ingredients:

  • 4 Chicken Thighs (Bone in, Skin off before cooking) Organic is best
  • 1 1/4 Cups Buckwheat (Washed)
  • 5 Celery Ribs (diced small)
  • 4-5 Carrots (1 big carrot shredded, 3-4 carrots diced into thin circles)
  • 1 Large onion (diced small)
  • 1 pack Mushrooms (sliced thin)
  • 1 bunch Dill (chopped small)
  • 3 Garlic Cloves (minced or through garlic)
  • 1 TBS Salt
  • 2 TBS “Better then Bouillon Chicken” paste
  • 1 tsp Mrs.Dash or other Salt Free seasoning
  • 18 Cups Water
  • 2 TBS Olive Oil (for sauté)
  • 1 cube chicken bouillon

*I use all ORGANIC veggies for this soup, tastes so great!!!*

IMG_0347Directions:

1) Do the prep work first. Take the skin off ( discard it) wash the chicken thighs, and set aside. Wash all the veggies and cut them, set them all aside into a bowl or plate.

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2) Set a large pot with 18 Cups water on High heat. When it comes to a boil, turn down to Medium heat, add 1 TBS Salt and 2 TBS of the “Better Then Bouillon Chicken” paste. Add the 4 chicken thighs to the pot. Cover and cook for 30 Minutes. *Meanwhile move on to step 3.

3) Set a pan with Olive Oil on Medium heat. Add the diced veggies; the diced onion, diced celery, carrots both shredded and diced, and sliced mushrooms. Sauté, mixing for about 8-10 minutes until veggies are soft and cooked through. Wash the buckwheat.

4) When the chicken thighs have cooked through (after 30 minutes) Take them out of the pot and set aside in a plate to cool down. Add the washed buckwheat to the soup pot. 5 minutes later, add the sautéed veggies into the pot. Add the 1 tsp Mrs.Dash or other salt free seasoning, and add 1 chicken bouillon cube. Let it cook for about 15 minutes, until the buckwheat is soft. *When buckwheat is soft and ready, that means the soup is done!

5) When soup is done, add 1 bunch chopped dill (no stems) and add 3 minced or pressed garlic cloves. Cover the soup with lid, turn burner off, and let soup stand for at least 10 minutes for the flavors to blend.

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6) To reheat, pour soup into smaller pots, as much as you will eat, and heat up on medium heat. This soup tastes just as great on the 2nd or 3rd day!

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Chicken & Turkey Cutlets

IMG_0237These chicken & turkey cutlets are so tender and delicious! They are made up of ground chicken & turkey, fresh bread rolls soaked in milk, grated onion, spices, lightly battered in flour and fried to perfection on a pan in some olive oil! They are hands down the best cutlets I have ever tried! I got the recipe from my dear friend Lidiya. After we tried these at her house, I knew I had to get this awesome recipe right away! We normally have enough left for 2 or 3 days but with this recipe, the cutlets were all gone in 1 day between my hubby, me, and our son. If you have a bigger crowd, make double, Trust me! These are great for a sandwich with some fresh bread and mayo, or make a perfect main dish paired with mashed potatoes, rice, or buckwheat. I paired these with buckwheat and a fresh salad and it was the perfect combination. This recipe was a big hit with my family and will be on our monthly rotation menu for sure! 🙂

Chicken & Turkey Cutlets {Serves 3-4}:

Ingredients:

  • 1 LB Ground Chicken
  • 1 LB Ground Turkey
  • 1 Onion (Grated)
  • 1/2 cup Whole Milk
  • 2-3 Fresh Bread Rolls
  • 3/4 Cup Flour
  • 3-4 Tablespoons Olive Oil (For frying)
  • 1 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2 teaspoon Garlic Powder

IMG_0233Directions:

1) Break the fresh bread rolls into small pieces and put them into a bowl. Add about 1/2 cup whole milk. Wait a minute until the bread roll pieces become soaked through and soft. Transfer mixture into a big bowl.

2) Add the ground chicken and ground turkey into the big bowl with bread roll mixture. Add the grated onion. Add salt, pepper, and garlic powder. Mix very well.

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3) Pour about 3/4 cup of flour onto a disposable plate (or foil). Using a Tablespoon measure out a heaping Tablespoon of meat mixture into your hand. Roll it a bit into a round meatball/cutlet shape.

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4) Place into the flour and then flip it, to coat both sides of the cutlet with flour. Make at least 4 Cutlets and put them in a disposable plate or on a sheet of foil (you want to make some in advance so you wouldn’t be in a rush making them when it is time to fry them). Meanwhile set a big pan with 2 Tablespoons of Olive Oil on Medium heat (I did 6.0).

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5) When the oil heats up, place cutlets into the pan. Fry until cooked well and golden on the bottom side, then flip and fry the top side also, until well done and golden. I use 2 forks or 2 spatulas to flip and transfer cutlets.

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6) Set up a big glass plate lined with napkins or paper towels. Put the cooked cutlets onto the napkins/paper towels to drain any excess hot oil. Reapeat the same process with all cutlets. When you make space on the pan by taking out the done ones, add more cutlets. Add about 2 Tablespoons more Olive Oil half way through to ensure enough fresh oil to fry on.

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Serve with mashed potatoes, buckwheat, or rice. To reheat, stick cutlets in the oven on a sheet with foil on 350 Degrees for about 10 minutes. These taste just as great on the second day if preheated!

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Creamy Tomato Basil Soup

IMG_0120This tomato basil soup is creamy and dreamy! One of our new favorite family recipes. We get this soup all the time at Dean & Deluca restaurant and I really wanted to recreate the same tasting soup at home, so I did just that! This recipe requires very minimal ingredients so it is budget friendly and the best part is how fast it is to cook. With prep work and total cook time it only takes about 45 minutes! I made this soup for our friends and for a ladies night event at my house and both times it was a hit. Even my picky 5 year old loves this soup, with oyster crackers of course! Mmmm this soup is perfect for the cold and windy weather we have today! Enjoy! 🙂

Creamy Tomato 🍅 Basil 🌿 Soup {Serves 4-5}

Ingredients:

  • 4-5 Tomatoes (Peeled & De-seeded)
  • 1 Cup Heavy Whipping Cream
  • 4 Cups Tomato Juice (Organic)
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon Basil Leaves Spice
  • 1 Tablespoon Dried Basil Leaves (And more to garnish soup)
  • 2 Tablespoons Butter (Unsalted)
  • Salt/Pepper to taste
  • Oyster Crackers (optional, to top)

IMG_0116Directions:

1) Peel the tomatoes using a peeler. Cut them into 4 and de-seed them. Put tomatoes into a medium pot, add in the 4 cups of tomato juice. Bring to a boil, then cover with lid and let it simmer for 25-30 minutes.

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2) Transfer the cooked tomato and tomato juice mixture into a blender. Blend until it turns into a puree/smoothie consistency.

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3) Transfer the puréed tomato mixture back to the pot.

4) Turn the heat up to low-medium (I did 4). Add 1 cup of heavy whipping cream. Add the Italian Seasoning, Basil Leaves Spice and Dried Basil Leaves. Then add 2 Tablespoons butter. Sprinkle salt/pepper according to your preference, you don’t need much salt because the tomato juice already has salt in it. Mix, everything together and let it simmer for about 5 minutes, don’t let it come to a boil.

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5) Serve hot, with Oyster Crackers on the side. Sprinkle each bowl of soup with a little more dried basil leaves.

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Garden Veggie Salad

IMG_0097This is not a recipe but rather a recipe idea. I first tried this salad at my friend Lidiya’s home when we were over for dinner and it was love at first bite! Since then this is how I always make my salad but Lidiya get’s the credit for the recipe. This salad tastes fresh with all the vegetables and light because instead of dressing I use Sun flower oil. It’s so satisfying, it can be a meal all on it’s own! The parsley and dill herbs add the perfect touch to this salad and are a key ingredient. Also this salad is great even on the second day if left overs are covered and refrigerated over night, it doesn’t get soggy like most salads and tastes just as great.

Garden Veggie Salad {Serves 2-4}

  • 1 1/2 heads Romaine Lettuce
  • 1 Small box Grape Tomatoes
  • 1/2 Orange Bell Pepper
  • 1/4 bunch Parsley
  • 1/4 bunch Dill
  • 3  Small Cucumbers or 3/4 Long English Cucumber
  • Salt & Pepper to taste
  • Sunflower Oil

IMG_0099Directions:

1) Wash all the veggies. Chop everything up except the grape tomatoes, they are already small. Put veggies in large bowl and mix together. Finely chop the parsley and dill herbs and add into salad. Add some Sunflower Oil (About 3 Tablespoons) then add salt and pepper and Mix again.

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Left over salad can be covered and refrigerated, and tastes just as great on the second day!

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Veggie Marinara Meat Sauce

img_0074Last week I started a healthy eating journey. Not just a diet to loose some weight but a lifestyle change. Although I do work out consistently, I know that diet is super important too. They say it is 20% workout and 80% diet that matters over all. So I wanted to make some changes and be a healthier version of myself. I have successfully cut out sugar, with the exception of a few pieces of dark chocolate every once in a while lol, and am trying to stick to a gluten free, low carb food diet. However I am a big pasta girl and the day I was really craving pasta, I decided to use gluten free pasta which is a bit better and a bit healthier. Keep in mind that even gluten free pasta does have carbs in it but if I have a cheat day, may as well make it as healthy of a cheat day as I can right? I also wanted to incorporate some veggies into the marinara sauce. This veggie marinara sauce is tasty, healthy, simple to make, and goes great with pasta, gluten free pasta, rice, or buckwheat. Left over sauce can be frozen in a plastic container and reheats very well. That’s why I make this big batch of it and freeze half. When I am craving a hearty, veggie, not your ordinary marinara sauce this is my go to recipe!

Veggie Marinara Meat Sauce {Serves 12-14}

Ingredients:

  • 1 LB Ground Beef
  • 1 Large Carrot
  • 4 Ribs Celery
  • 1 small Onion
  • 1 Jar Marinara sauce
  • 1 Can Crushed tomatoes (28 oz)
  • Parsley (Optional, to top)
  • 4 Garlic Cloves
  • 1 TBS Olive Oil (For sauté)
  • Real Block Italian Parmesan Cheese (Shredded, to top)
  • Pasta of choice ( I used Glutten Free Penne pasta)
  • Seasoning: Salt. Pepper, Mrs.Dash, Italian Seasoning

Directions:

1) Do all the prep work first. Chop the celery ribs and carrot into small dice and set aside, chop small onion into small dice and set aside separately. Set a big pan on Med.- High heat (7.5) with just enough olive oil to cover the bottom of pan.

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2) When the oil in the pan heats up and starts sizzling, add the 1 LB ground beef into the pan. Mash with a fork and spatula to break it up into small pieces, season with salt & pepper. Add in the chopped onion. Cook until beef is cooked through and onions are soft and translucent. Meanwhile start cooking your pasta.

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3) Add the diced carrot and celery. When veggies cook through add in the marinara sauce and crushed tomatoes. Season with seasonings of choice. I used Mrs.Dash and Italian Seasoning. Mix, turn heat down to a lower simmer setting ( I did 3) cover with lid, and cook for 20 to 30 mins, stirring occasionally.

4) Add chopped parsley and minced garlic in the last 5 mins of cooking.

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5) Serve over pasta, gluten free pasta, rice, buckwheat, or mashed potatoes.

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How To Cook Lobster Tails

unnamed-38947This is a simple step by step recipe for how to cook lobster tails. Besides crab legs, this is my favorite thing to eat! I was very nervous cooking them myself the first time because I thought it must be some long and complicated process, however lobster tails are by far the easiest things to cook and so quick. I came up with this recipe myself, and the lobster tails turn out perfect every time! I like to pair these with cilantro garlic green beans and simple mashed potatoes (you can find both of these recipes on my blog). My husband and I cooked this meal together for a Valentine’s Day date at home! We had a wonderful evening cooking together, enjoying the meal and good conversation, a bottle of our favorite wine, and ending the night by cuddling and relaxing on the couch watching a romantic comedy. We had a great Valentine’s Day date for sure!!!

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Lobster Tails {I made 10 (4.5 oz) Lobster Tails to serve 2 ppl, 5 each}

Ingredients: 

  • Lobster Tails
  • 1/2 pot Water
  • Spices: 1 tsp Steak Seasoning, 1 tsp Mrs.Dash (or other salt free seasoning), 1 tsp Salt, 1/8 tsp Black Pepper, 1/2 tsp Garlic Salt, 1/2 tsp Montreal Chicken Seasoning, 1/4 tsp Dry Basil Leaves, 1 tsp Dry Parsley Flakes
  • 2 Bay Leaves
  • 1 1/2 Stick Butter (to melt and use for dip)
  • 1/2 Lemon cut into wedges (to squeeze into butter dip)

unnamed-3546Directions:

1) Wash the lobster tails thoroughly under cold running water and set aside. Measure out the spices and set aside in small container. Lobster tails cook fast so first prepare the other food. We did mashed potatoes and cilantro garlic green beans (found on my blog) and when this was almost done cooking I started lobster tails.

2) Set a large pot, filled half way with water on High and bring to a rolling boil. When it comes to a boil, add the spices and bay leaves and let it boil for 5 minutes. Set a small pot with the stick of butter on a different burner to melt the butter completely, on medium heat, then turn off and leave on hot burner.

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3) Lower the heat to Med.-High ( 7.5 ) Throw in the lobster tails and cook them for 7-8 minutes. They will turn red the instant they are in the hot boiling water. When they are done cooking, put the lobster tails in a strainer, and drain out all the water.

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4) Serve hot in a big container or bowl with hot melted butter in small containers, and lemon wedges. Squeeze the lemon wedge into the butter, this is a great dip for the lobster tails! Enjoy!!!

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Look at this deliciousness!!! Mmmm Yum!!!

 

The Best Home Made Mac & Cheese

unnamed-3321This is hands down, the best home made Mac & Cheese that I have ever tried. I came up with this recipe in an attempt to make yummy home made Mac & Cheese because it’s currently my 5 year old’s favorite food and I didn’t want to keep making it from the box. I made some last week when our friends were over for dinner and it was a big hit! I have never seen anyone eat as much Mac & Cheese as my friend’s husband did! That is the best compliment a chef can get, when all the food gets devoured! They said it was the cheesiest and best Mac & Cheese they have ever eaten. Not oily, and extra cheesy. I wasn’t shy with the cheese that’s for sure and that is the secret behind this recipe, 2 blocks of a good sharp cheddar cheese and a good brand of macaroni. This dish will be a big hit for sure and it’s so easy to make. I hope you love it, just as much as my family and friends do! I am posting now in time for Christmas, as it has been requested. I know this will definitely be a dish I have on all my Holiday tables from now on.

The Best Home Made Mac & Cheese {1 Big casserole dish, 4-8 servings}

Ingredients:

  • 1 Box of “Elbows” macaroni
  • 2 (8 oz) Blocks of Sharp Cheddar Cheese (Grated in separate bowls)
  • 1 Cup Milk
  • 1 Stick (8 TBS) Butter, Unsalted
  • 4 TBS Flour
  • Salt to taste

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Directions:

1) Cook the Elbows macaroni according to the package instructions. Make sure to add salt to the boiling water.

2) When Macaroni cooks through, drain out the water from pot, and add 4 TBS of butter to the macaroni. Mix well and set aside.

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3) In a small saucepan, melt 4 TBS (1/2 stick) of butter on Medium heat (I did 6). Slowly add in 4 TBS of flour, and whisk together with the butter to make a thick sauce. When the flour is well incorporated into the butter and the thick sauce starts bubbling, add 1 Cup of milk.

4) When the Milk heats up, almost boiling but not yet, add 1 shredded block of sharp cheddar cheese a little bit at a time. Whisking to make a cheesy sauce consistency. Turn heat off. Mix the cheese sauce with a spoon.

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5) Preheat oven to 350 Degrees. Transfer the cooked macaroni into a casserole dish. Pour the cheese sauce all over the macaroni and gently mix. Sprinkle 1/2 block of shredded sharp cheddar cheese on top of the macaroni. Cover with foil and bake for 30 minutes.

6) Take Mac & Cheese out of the oven, remove foil, sprinkle the other 1/2 block of shredded sharp cheddar cheese all over top of macaroni and stick back in oven for 10-15 minutes. Enjoy!

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Yum! Look at that cheesy goodness!!!

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Wonton Soup

dscn4271-2This is the best Wonton soup that my hubby and I have ever tried. I have literally been making this for dinner 3 nights in a row now. It is so tasty I could probably eat it every single day lol. It took me a lot of experimenting and finally, through trial and error I came up with this wonderful recipe. Surprisingly, this Wonton soup is very easy and quick to make. Perfect for busy weekday evenings and great to make ahead as you can make and freeze the wonton’s and make the broth any time you are ready to cook the soup. This is the perfect comfort food for such cold evenings as now, delicious and nutritious! The best part is you can find all these ingredients at any grocery store, so no need to go to international or Asian stores. I am excited to share this recipe with you all!

Wonton Soup {Makes 2 servings}:

Ingredients:

For the soup

  • 2 3/4 Cups Water
  • 2 3/4 Cups Chicken Stock OR Water with 3 teaspoons of Better Then Bullion Chicken Flavored broth paste (That’s what I always use).
  • 2 Green Onions, Cut in halves
  • 3 Garlic Cloves, Cut thin
  • 2 to 3 inches Fresh Ginger, Peeled and Cut into thin slices
  • 1 teaspoon Soy Sauce
  • Green Onion & Cilantro (For Garnish)

For Wontons

  • .50 LB Ground Turkey
  • 2 teaspoons Cornstarch
  • 2 teaspoons Sherry Cooking Wine
  • 2 teaspoons Soy Sauce
  • 1/2 teaspoon Sesame Oil
  • 2 Green Onions, Finely Chopped
  • 1 Garlic Clove, Pressed
  • Wonton Wrappers. I use the Nasoya Brand, (Makes 25 Wontons) for 2 servings but there is enough to make the soup twice (About 50 Won Ton Wrappers) in the pack. I bought the Wonton wrappers in the fridge at our local grocery store by the veggies/salad.
  • Salt/Pepper to taste

dscn4284Directions:

1) Start making the broth first. Make the Better then bullion chicken broth in a pot. You do that by boiling 2 3/4 Cups water and adding the 3 teaspoons of Better Then Bullion Chicken base paste. Turn burner off. Then add the other 2 3/4 Cups water, green onions, ginger, garlic, Soy Sauce and set on High heat until it comes to a boil. When it comes to a boil, close the pot with a lid and cook on Low setting for 15 minutes, then turn off. Let it stand so flavors can blend. *Mean while start working on Wontons.

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2) To make wontons, first mix together all the wonton meat filling ingredients.

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3) Set up a wonton making station. I use a sheet of foil. Put all the wonton dough sheets on the sheet of foil. Have a small cup with water. And a brush (optional) to wet edges of wonton sheet with water. This will make cleaning a much faster process afterwards!

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4) How to make wontons: Put 1 teaspoon meat filling onto wonton dough sheet. Wet the edges with water using the brush (or your finger). Fold the sheet into a triangle. Wet the ends with a dab of water using your finger and stick both ends together, sealing tighly. Set wontons aside, I use a paper plate for easy cleaning.

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5) Open the pot with the broth. Take out the green onion, ginger, and garlic using a slotted spoon and discard. Bring the broth to a boil on High heat. When it comes to a boil, throw in the wontons one by one carefully, then gently mix so they don’t stick. Turn heat down to 7 and cook for 10 minutes.

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Garnish each bowl of soup individually with finely cut cilantro and green onion. Now the Wonton soup is ready to eat!

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