A little easy entertaining with WorldFoods

Thanksgiving is past and the onslaught of holiday parties and last minute get-togethers is upon us. As much as I love to cook and make things from scratch, sometimes it's nice to rely on some good ready-made ingredients to help alleviate some of the stress of entertaining. I actually whipped up this meal several weeks ago for some friends, but I think the ease of it perfectly lends itself to this time of year. I used some of those delicious and convenient WorldFood Sauces I was sent as a dip for some Pineapple Crab Rangoon and to whip together an easy pasta and shrimp dish.

We'll start with the appetizer ...

Pineapple Crab Rangoon

Pineapple Crab Rangoon

8 oz. full fat cream cheese (anything less will not taste as good, I tried)
6 oz. lump crab meat (drained if necessary)
4 oz. diced pineapple (drained if from a can)
1-2 tablespoons Sriracha (to taste)
1 package wonton wrappers
a little bowl of water to help seal the wontons
Preheat oven to 425 degrees Fahrenheit. Mix cream cheese, crab, pineapple and Sriracha in a bowl. Prep an area to fill the wontons and have a baking sheet lightly sprayed with cooking spray nearby to place filled wontons. To fill the wonton wrappers, lay one out flat and place about two teaspoons of the filling towards the center of the wonton. Dip your finger in the water and lightly run it along the ends of the wonton then fold the wrapper in half and seal the ends (the water will help with this.) Place wontons on the baking sheet until the sheet is full and then lightly mist again with the cooking spray. (You'll have enough to bake a couple batches.) Place in the oven and bake for 12-15 minutes (flipping half-way through) until the edges are getting golden brown and crispy.

I served these alongside the WorldFoods Sweet Chili Kaffir Lime Sauce. As much as I love Crab Rangoon, I think the sauce was the highlight of this dish. The pineapple also offered a little bit of a sweet twist to the Rangoon, which played nicely with the subtle heat brought by the Sriracha and WorldFoods sauce.

WorldFoods Sweet Chili Lime Dipping Sauce

For dinner I threw together a quick platter or rice noodles and shrimp tossed in the Thai Galangal Lemon Grass Stir-fry Sauce.

WorldFoods Galangal Lemon Grass Sauce

 Obviously there's not really a recipe for this one. As the noodles we boiling, I started to heat up the pre-cooked shrimp in a large pan. Once the noodles were done I added them to the pan as well and dumped the whole jar of sauce in. The noodles were able to get some crispy stir-fried bits on them and it was really easy to stir everything into the sauce in that one pan.

Lemon Grass Shrimp & Rice Noodles

This sauce seemed to have a bit more kick to it then some of the others I've tried. I very much enjoyed it. It's definitely not a "hit you right in the face" heat but builds up as you eat. The leftovers were apparently good too.

Lemon Grass Shrimp & Noodles

If you could use some help pulling together some quick and delicious meals during this bustling season, I'd absolutely recommend giving WorldFoods sauces a try. To make it even easier to do so, WorldFoods is giving away 180 jars of Thai Curry Sauce to some lucky fans and there's actually roughly 5 jars of sauce for By: Sarah Rae readers alone! To enter all you have to do is visit the WorldFoods Facebook page and enter the sweepstakes. You'll need the code MDFTT to enter and you have until November 30 (Friday) at 12:30 pm to do so. If you happen to win some sauce be sure to let me know!

To see what the rest of Team MD has been cooking up with their WorldFoods sauces you can connect with all of us on Facebook and follow our board on Pinterest!

What are some of your go to dishes for holiday season guests? Or do you usually just wing it when company announces they're stopping by?

*WorldFoods did provide these sauces to me to try, but as always the opinions presented about these sauces are completely my own.*