Jen's Version
(Acworth, GA)
Val and I are drawn towards appetizers with cream cheese, because honestly, who doesn't want to test all the ways you can eat cream cheese? This week we both had reasons to make an appetizer, so I found the perfect one! And now we are sharing so everyone has a great one on deck for their upcoming Super Bowl parties. We really like to do what we can to give back.
That's a beautiful avocado. I say that with intention, because I searched through a lot of not ripe avocados to find this one.
I can see here why some people may not enjoy the sight of avocado.
Not getting much better, but I assure you, this tastes awesome! All mixed up with cream cheese and jalapenos!
I didn't take any pictures of the "process" just the aftermath because this was very hands on. Very easy though. The "newbie" app maker could totally handle this.
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Um, yum!
I can see here why some people may not enjoy the sight of avocado.
Not getting much better, but I assure you, this tastes awesome! All mixed up with cream cheese and jalapenos!
I didn't take any pictures of the "process" just the aftermath because this was very hands on. Very easy though. The "newbie" app maker could totally handle this.
Um, yum!
Avocado Cream Cheese Wontons
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Ingredients:
1 ripe Haas Avocado
4 oz. cream cheese (room temp)
1 tbls. pickled jalepenos
salt and pepper to taste
24 wonton wrappers
1 egg
1 tbls. water
oil for frying
Cut the avocado and mash until soft. Mix with cream cheese and jalapenos. Add salt and pepper to taste. Fill each wonton wrapper with 1 tbls. of avocado mixture. Mix egg and water. Rub the edges of the wonton with the egg wash then fold the wonton pulling all four corners to the center, closing it by sealing at the seams. This will help to keep the mixture in during frying. Place wontons in heated oil and fry until golden brown. Oil should be approx. 350 degrees. Drain on paper towels. Serve warm.
Val's Version
(Denver, CO)
Kinda funny how Jen is taking the credit for picking this app. I had it pinned and she copied.
Always taking the credit …
Anywho,
HAPPY NEW YEAR!!!!
Totally pumped about what this year has to offer. I, of course, have no clue what that may be, but my goal is to make it the best one yet. That's something I actually tell myself a few drinks in every NYE. Although, this year I barely had a sip of champagne and had to be woken up on my moms couch for the countdown. That could be a sign that I'll be clear minded this year and hopefully get more sleep!
Yes, to start us off we picked a cream cheese filled app. Now, I actually turned this into an entree because I'm good like that. But, don't be discouraged … it's versatile and you can make it anyway your heart desires. But, if it doesn't desire cream cheese, don't bother.
You will notice that I'm doing a lot of appliance, utensil and/or product plugs this year. I am a huge believer in sharing good deals and finds. This up is the new Rachael Ray pots and pans set Mom and Dad got me for Christmas and then of course … who can do without a mega cookie spatula! No need for that in this recipe, but I wanted to show you how big it was compared to my super awesome large pot.
I'm gonna share a little secret … the trick to knowing the perfectly ripe avocado is the pit. You can squeeze all you want, but by removing the stem from the pit (not sure that's the technical terminology or not), you can see just how far along in the riping process it is. This my friends is a ripe avocado.
Mush, mash, mosh … get it all good and meshed together. I spoofed this up a bit and added bacon and tomatoes to my mixture. Wanted to healthier concoction ;)
So, when we were knee deep in cookie baking season, I found a hidden gem that I'd never come across before. Pop-up parchment paper. Genius.
Get your little wons (get it … wons instead of ones???) stuffed and sealed while your oil is heating. This could take a few if you are a perfectionist and want the seams to be perfectly lined up. Word of advice, give up while you're ahead. It's not worth it.
Don't overcrowd the pot to save time. These babies only need a few minutes to brown.
Boo!!!! Fried to a perfectly golden tone and the center is warm and just explodes with flavor!
I turned mine into an Americanized oriental dish with some Minute Rice and edamame. Oh, and a tall glass of chocolate milk! Hobviously.
BLT Wontons
Adapted and Created by Diane
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Ingredients:
1 ripe avocado
4 oz. cream cheese (room temp)
crumbled crispy Turkey bacon
diced tomatoes
dash of garlic salt
dash of pepper
24 wonton wrappers
1 egg
1 tbls. water
peanut oil for frying
Cut the avocado and mash until soft. Mix with cream cheese and bacon. Lightly toss in the tomatoes. Add garlic salt and pepper to taste. Fill each wonton wrapper with 1 tbls. of avocado mixture. Mix egg and water. Rub the edges of the wonton with the egg wash then fold the wonton pulling all four corners to the center, closing it by sealing at the seams. This will help to keep the mixture in during frying. Place wontons in heated oil and fry until golden brown. Oil should be approx. 350 degrees. Drain on paper towels. Serve warm.
