Avocado Cream Cheese Wontons

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.

Um, yum! 

Avocado Cream Cheese Wontons

Created by Diane

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

Directions:

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

Directions:

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. 

Creamy Tomato Tortellini Soup

Val's Version

(Denver, CO)

I think I have a love-hate relationship with garlic. It smells so freakin' awesome when it's being sautéed. Even the house permeates its greatness. I love that. What I don't love is how it smells when it seeps out of my pours. It's not as bad as red onion - which by the way you'll never smell on me - but it's just gross. The aftereffect just takes away from its greatness. 

Speaking of greatness … get you some of this! All 5 of the pieces to our family puzzle chowed this pot down. And I think it was meant to serve 8. Oops. 

Simple, yet sophisticated. A quick and fairly inexpensive delicacy that is sure to entertain a small group of friends or can be canned and delivered to a family in need or new neighbor. 

Here's where I loved the garlic. Within 30 seconds my nose was in heaven.

The cast of characters can totally be substituted. Original recipe calls for sundried tomatoes or paste and I did neither. I grabbed the bruschetta mix that was on sale and can reuse that for flatbread pizzas, a casserole or pita dip. Money well spent. 

Once your garlic is sautéed, add the liquids and top with herbs. Have I mentioned that before? You always add your fats first and your herbs last.

Get that to a boil and then toss in your tortellini. Again, you can use any kind your heart desires. We stuck with a roasted garlic and cheese blend. Set it on low and simmered for about 10-15 minutes.

Topped with fresh parmesan romano and parsley. Accompanied by a few slices of garlic bread and whole veggies. Fabuloso!

Cali had some fun with hers ;)

Creamy Tomato Tortellini Soup

The Kitchen Snap by Key Ingredient

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Ingredients:

2 whole large Cloves Of Garlic Minced

2 Tbl Olive Oil
2 10¾ oz Cans of Condensed Tomato Soup
¼ cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste (I used a bruschetta mix)
2 cups Half-and-half
2 cups Chicken Stock
1 tsp Onion Powder
1 Tbl Italian Seasoning
½ tsp Salt
½ tsp Pepper
1 whole 9 Oz Package Of Cheese Filled Tortellini
½ cup Shredded Parmesan Cheese, for garnish

Directions:

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with parmesan cheese. Serve with garlic bread and a choice of salad.

Jen's Version 

(Acworth, GA)

Val mentioned something above that I HAVE to touch on and since this is in fact, a food blog, it's the perfect forum. The red onion. I mean, why? There's just no need for this vegetable. You have sweet onions that suffice just fine. Red onions are overpowering, smelly, sneaky devils. They show up in your pico and ruin your tacos and your day! This is an anti-red onion blog post and I hope I haven't offended our loyal readers. But I do feel much better now. 

On to the amazing soup Val chose for this week. I love tortellini, I love soup and I loved this meal. Mega plus, my kids loved this meal. It was a great pick. If you're stuck indoors on a cold night, make this. I dare you. I made it for a soup swap that I did with my neighbors and they loved it (they said). They are really nice neighbors :)

First you'll brown your sausage and drain out the grease and set aside. I used ground italian turkey sausage. You could do anything here though - beef, chicken...

Oh would you look at that, a NORMAL onion. Dice up a medium sweet onion to get the base of the soup started.

You're gonna saute the onion and garlic with EVOO and add your soup ingredients, minus the cream. 

Let this bad boy simmer for a while and the ingredients blend.

You'll add your tortellini toward the end, because this pasta doesn't take long to get tender.

Then sautee your spinach.

Now add your cream, I added very little and your parmigiana reggiano, I added A LOT.

I added the sausage to half of my dish, because the other half I prepared for a soup swap for my vegetarian neighbor. The versatility of this dish is my favorite!

Serve with some crusty bread and a dash of hot sauce (sorry I put it on everything). 

Creamy Tomato Tortellini Soup

The Kitchen Snap by Key Ingredient

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Ingredients:

2 whole large Cloves Of Garlic, minced

2 Tbl Olive Oil
1 medium onion
1 pound Italian Turkey Sausage, cooked
1 28 oz can crushed tomatoes
3 medium tomatoes, roasted and blended
1/4 cup Half-and-half
2 cups Vegtable stock
1 Tbl Italian Seasoning
½ tsp Salt
½ tsp Pepper
Fresh Spinach, sauteed
1 whole 9 Oz Package Of Cheese Filled Tortellini
½ cup Shredded Parmigiana Reggiano Cheese, for garnish

Directions:

Cook italian turkey sausage, drain and set aside. In 350 degree oven, roast tomatoes, sliced in half for 30-40 minutes. Once charred, put in blender and blend to a soup consistency. Dice medium onion and saute with garlic and olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t burn. When the garlic is done, add crushed tomatoes, tomatoes, vegetable stock and spices. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, add spinach, half and half, cheese and sausage and heat through. Ladle soup into bowls and top with more parmesan cheese. Serve with bread and a choice of salad.

Hot Spinach Salsa Queso Dip

Jen's Version

(Acworth, GA)

App night! I adore app night. I adore all apps. Dips, finger foods, cramming lots of different foods onto a little plate and conveniently allowing all to run into the cheese dip. I adore app night.

So there's a running joke that my family, particularly my sisters, mother and I, always make dips. We are dip people. And all dips must have a cheese. Usually cream cheese but Velveeta will do. And if both cheeses are combined, well heck, it might as well be my birthday! So I came across this amazing looking spinach dip and had to share. Not only are we in the throws of football season, but it's the holidays - so everyone should have a good dip on hand. Plus, it has spinach, so it's healthy. Duh.

So you start with cream cheese...

Then add Velveeta, and cube it up nicely so it melts evenly.

It gets tricky here - you have to open a can. Don't worry, it only takes a little effort. Open your can of Rotel and pour it over. I use hot Rotel because I'm not a wuss.

Oh see, I told you this was healthy. Add some spinach. Make sure you rinse your thawed spinach and squeeze out the excess water. 

You just have to check in every now and then and stir (and test). 

There it is! App night! My little plate with spinach cheese dip, teriyaki meatballs and bacon wrapped tator tots. And yes, everything is conveniently touching the cheese dip :)

Hot Spinach Salsa Queso Dip

(Big ups to Haystacks Champagne)

Prep Time: 5 minutes

Cook Time: 1 hour, plus

Total Time: 1 hour and 5 minutes (plus time to keep warm)

Ingredients:

1 lb Velveeta (cut into cubes)
8 ounces cream cheese
1 can Rotel
1 package frozen spinach (thawed, rinsed and drained)

Directions:

Place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). It should take somewhere around an hour to have the cheeses melt (but check as crockpots vary). This particular method is great if you can leave it on the low setting, then your dip will stay warm for a while. Serve with chips.

Val's Version

(Denver, CO)

Kinda funny how when you're told to do something as a child, you always want to find an excuse not to or try and argue your way out of it. Like … take a nap, clean your room, sit in time out, shower, read, etc. All of those examples are things that I'd love to be able to do on a daily basis now, as an adult. More so, nap and read. I'd kill for time to sit down with a good book and read till my eyes are heavy enough for me to exercise my right to nap for a good hour. Such a dreamer. But, I do get to read. On occasion. Good thing too since I'm in a book club. The ladies in my book club make me sane. They totes do. They are super awesome and we have such a great time gossiping over wine and apps once a month. This months book club meeting happened to fall on blog night. So, they got a bonus!

We read On the Island this month, so I thought it would be cool to go with the theme of the book. I pulled together a bunch of snackies and candies that they incorporated into the story and then cooked up some Caribbean style cocktail sausages and Moms infamous buttermilk chicken (I made mine into chicken nuggets). Spoiler: book takes place in the Caribbean and they killed and ate chickens. 

Jen kinda threw a monkey wrench in it by picking this dip, but it's one I've made before so I knew it would be a crowd pleaser. 

I was in a rush to get everything I needed before picking Lucas up from school, so happened to forget a main ingredient: spinach. Soooo - you'll notice my recipe is missing something. Something critical. But, it was still oh-so good.

Cube your cheeses and toss in your salsa. As always, I pick a salsa that's fresh with all kinds of bold flavors. 

Here's a snapshot of the snausages. Very zesty!

Since I have managed to surround myself with a bunch of gluten free peeps out here in Denver, most of my spread is in fact, gf. Kinda ridiculous how expensive gf crackers are though. I mean seriously, should be cheaper since they're missing a key ingredient. 

I chose to be wheaty and loaded up some sliced french bread with my queso dip and would be lying if I didn't admit to going back for seconds. And thirds. Trifecta, so to speak!

Hot Salsa Queso Dip

(Big ups to Haystacks & Champagne)

Prep Time: 5 minutes

Cook Time: 1 hour, plus

Total Time: 1 hour and 5 minutes (plus time to keep warm)

Ingredients:

1 lb Colby Jack Cheese (cut into cubes)
8 ounces cream cheese
1 jar salsa (I used 3/4 full jar of a 16 ounce jar)

Directions:

Place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). It should take somewhere around an hour to have the cheeses melt (but check as crockpots vary). This particular method is great if you can leave it on the low setting, then your dip will stay warm for a while. Serve with blue chips for a gluten free app or load up some french bread slices!

Weight Watchers Chicken & Dumplings

Val's Version
(Denver, CO)

Being healthy isn't easy. Truthfully, it's rather challenging. It's a life choice. A life change. It comes with many benefits and can definitely prolong your life and therefore happiness of those who need you, but for those of us who are less disciplined, there are many sacrifices. Some may think the complete opposite, but let's be honest … sometimes it's much easier to do away with the fuss, the thinking, the counting, the planning and the contemplating. Sometimes it's much easier to just go with the quick and easy drive thru lane. THAT, I hardly ever do anymore, but it is much simpler. 

Time for something new. Time to satisfy Juliemybestfriends request and hit up the Weight Watchers recipe book. Even though this title has WW in it, who doesn't love the sound, smell and site of chicken and dumplings?? You can make this fattening - believe me - but pulling out the low sodium and fat free ingredients can be just as fulfilling. 

Speaking of filling … look at my eyes. They are filled with water. I truly despise chopping onions. Pluses and minuses.

Toss the chicken, seasonings, liquids and liquid producing veggie into the pot. Set the temperature according to how much time you have and let the crock pot do all the work.

Well, until you have to add the biscuits. There's just something about biscuits that make me giddy. They come in so many shapes and sizes. So many flavors and textures. I don't care how gluten free I try to be, I will never give up biscuits. 

Cut up da biscuits and toss 'em in with the almost perfected meal. Have your favorite sou chef give it a quick stir. The chicken will shred all on it's own when you stir. 

Boomchakalaka!!! An incredible meal that won't completely rest on your thighs!

Weight Watchers Chicken & Dumplings

(Imitation by Design, 8 WW Points)

Ingredients:

20 oz chicken breast (about 3 large breasts) 

1/2 medium sweet onion, chopped 

1 (10.75 oz) can 98% fat free cream of chicken soup

1 (10.75 oz) can 98% fat free cream of celery soup

2 c chicken broth- 99% fat free, reduced sodium

5 canned buttermilk biscuits

Optional Seasonings: pepper, garlic powder, poultry seasoning, parsley

Directions:

Remove visible fat from chicken breasts and place in crock pot. Sprinkle with pepper, garlic powder and poultry seasoning. Add onions, soups and broth. Cover and cook on high 3-4 hours or low 6-8.

At this point the chicken is super tender so you can just use your fork to break the breasts up into smaller pieces or let it cook a little while longer and they'll shred when you stir.

Flatten biscuits with your fingers and cut them into small strips. Drop biscuit pieces into broth and continue to cook on high for 20-30 more minutes or until cooked through. Sprinkle individual servings with parsley if desired.

Jen's Version

(Acworth, GA)

We recently had a reader reach out and request that we make something "healthy" but specifically "low sodium" and "weight watchers friendly" so that she could try something from our blog. I'm very "quote happy" today. Okay, the reader was our aunt, but she's a trusted blog follower, and we listen to our followers. And that was a fair request. So make your requests people! Go ahead. I dare you to request something like a burger with krispy kreme donut buns, because we will do it!

I was nervous about this one, but I'm gonna tell you right now, this was the bomb! The bomb!

Oh yeah - did I mention this was a crock pot meal? I mean, the more good ones I have in stock, the better! 

I dumped all my chicken in and seasoned first. I actually had quite a few low sodium seasonings on hand, so I used those. And some pepper of course.

My lovely shadow...

This just looks warm and cuddly. 

I didn't capture the biscuit process, but it was simple enough. Just cut em up and pop em in until they cook for 20-30 minutes. 

I enjoyed mine with hot sauce and a salad and it was perfect! A new healthy, too busy to cook a big meal to add to my queue! A special thanks to Julie for inspiring the meal :)

Weight Watchers Chicken & Dumplings
(Imitation by Design, 8 WW Points)

Ingredients:

20 oz chicken breast (about 3 large breasts)
1 medium onion, chopped 
1 (10.75 oz) can 98% fat free cream of chicken soup
1 (10.75 oz) can 98% fat free cream of celery soup
2 c chicken broth- 99% fat free, reduced sodium
5 canned buttermilk biscuits
Optional Seasonings: pepper, garlic powder, poultry seasoning, parsley

Directions:

Remove visible fat from chicken breasts and place in crock pot. Sprinkle with pepper, garlic powder and poultry seasoning. Add onions, soups and broth. Cover and cook on high 3-4 hours or low 6-8.

At this point the chicken is super tender so you can just use your fork to break the breasts up into smaller pieces or you can remove them and shred them. I like to leave them in decent sized chunks because they will break up more whenever your stir them.

Flatten biscuits with your fingers and cut them into small strips. I used the smaller "junior" sized biscuits and cut them into 8 pieces. Drop biscuit pieces into broth and continue to cook on high for 20-30 more minutes or until cooked through. Sprinkle individual servings with parsley if desired.

Crock-Pot Balsamic Pot Roast

Jen's Version

(Acworth, GA)

It's birthday season! October houses 75% of the birthday's in my family. It's basically Christmas. And then, it is Christmas!

I came across this recipe on Pinterest, and the balsamic caught my eye when paired with pot roast. My husband LOVES pot roast and also really enjoys balsamic flavoring. Once I scanned through the ingredients, it was an easy blog worthy meal. Val pushed it off until the fall though, so here we are. Fall and birthday season, making pot roast. 

I started by mixing all ingredients minus the roast and carrots. 

This is a really clever shot, I know. 

Have you guys met Jack? This is our pet hermit crab from Garden City beach. He has been with us for over a month and a half now. That is something special. Worth noting, Jack used to have a friend. (RIP Jessica)

It does not matter WHERE you stand in my kitchen, there WILL BE a shadow. But you get the point. That's a pretty roast!

For all the food bloggers out there, this picture is valuable to us, because that's a hard shot to take and pour at once! 

What I should show you is what I do in the interim, while my food cooks itself; because that's what's happening here folks. The food is cooking itself!

A perfect fall dinner. 

Oh and I made these:

I am the mom who makes homemade birthday treats. How else do you put love in them :) Yay for birthday month! 

Crock-Pot Balsamic Pot Roast
(slightly adapted from The Chic Table)

Ingredients:

4 – 5 Lbs of Beef Chuck Roast
2 Cups of Beef Broth
1/2 Cup Light Brown Sugar
1/4 Cup Balsamic Vinegar
1 T of Soy Sauce
1 Tsp of Salt
1/4 Tsp of Red Pepper Flakes
3 Cloves of Fresh Garlic – Pressed
Zest of 1/2 an Orange
3-4 Carrots, chopped

Directions:

Place meat and carrots into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.Serve with mashed potatoes.

Val's Version

(Denver, CO)

I was totally waiting for it to get a little colder so I could thoroughly enjoy cooking this recipe. In Denver, we seriously experience all 4 seasons within a weeks time. It's crazy. Before we moved here I thought it was always cold. Total lie. That's actually seldom the case. There are many times it's in the low 40's and I'm only wearing a long sleeve shirt with jeans. No jacket. No hat. No gloves. No scarf. Sometimes, no socks. Like today …

But, there needs to be a little nip in the air to enjoy something so hearty and soul warming. That would be this concoction. Not a lot of ingredients but it blasts you in the face with flavor. So delish and it's definitely good mood food. (((Arby's thief)))

Sooooo, this is what happens when you plan to cook a meal for 15 people AND celebrate your little girls first birthday. You remember to take one picture. One. A good one, but only one. 

Good thing Jen stayed on task this week and had better documentation. I failed and I apologize. I can't promise it won't happen again because let's be honest … this is part of my reality. But, I'll pay more attention next time. 

I stayed pretty true to this recipe. I did, however, pick the wrong meat. I did pork instead of beef. Again, my reality. But, it was quite tasty and there was barely enough to go around. Served this over a bed of egg noodles with buttered bread and salad!

Oh, and this was not baked by me, but was too cuooooooote not to post. 

Our little Peanut is the newest addition to our October birthday extravaganzas and I must say …

 the cutest! Happy 1st Birthday, Princess!!

Crock-Pot Balsamic Pot Roast
(slightly adapted from The Chic Table)

Ingredients:

4 – 5 Lbs of Pork Roast
3 Cups of Beef Broth
1/2 Cup Light Brown Sugar
1/4 Cup Balsamic Vinegar
1 T of Soy Sauce
1 T Hot Sauce
1 Tsp of Salt
1/4 Tsp of Red Pepper Flakes
3 Cloves of Fresh Garlic, minced
Zest of 1/2 an Orange
1 lb bag of Baby Carrots
Red Potatoes (don't overcrowd crock pot)

Directions:

Place meat, potatoes and carrots into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours. Serve with egg noodles.