Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts

Wednesday, December 26, 2012

Southwest Crab Rangoon Appetizer

It's almost New Year's Eve! Can you believe it will be 2013?!! One of my favorite foods to serve at New Years Eve parties are appetizers! They are such fun to eat, and I love to get a little creative and design new and unique ones. I always try to serve at least one new one mixed in with some old favorites. One of the new ones I will be serving this year is a Southwest Crab Rangoon. They are baked, not fried, and they have a little bit of a kick. Of course, if you are big on "kick", you can always add more!

Southwest Crab Rangoon
4 imitation ounces Crab
2 ounces Cream Cheese
1/4 cup Red Pepper
1 Green Onion
1 teaspoon Hot Sauce
4-5 leaves Cilantro
Flour Tortillas
1 egg
Water
Cut some squares out of the tortilla with a cookie cutter.
I used a 2 1/2" scalloped edge cookie cutter.
I got 3 squares per tortilla, but if you use a larger one, 
of course you will get more. I used medium Mission
Carb Balance Flour Tortillas, approx.7" in diameter.
Rinse and drain the crab.
Mix the crab and the cream cheese. 
A fork works great for getting the 2 mixed together well.
Add the green onion and ......
the red pepper.
Chop your cilantro and toss it in. Add the hot sauce.
Mix together.
Lay out all your pieces of tortilla.
Place a teaspoon on rangoon mix in the center of
each square.
Create an egg wash by mixing 1 egg and 1 teaspoon water.
The egg wash will help the tortilla stay together.
Brush the edges with the egg wash.
Bring 2 opposite points of the square together.
Bring the 2 open ends to the middle.
Press to keep closed.
Place the appetizer on a baking sheet.
Bake for 10-15 minutes.
Serve with homemade ranch, soy sauce, or tempura.

Enjoy and Happy New Year!

Here's the parties we are attending this week:
Thursday's Treasures
Freedom Friday's

Thursday, August 16, 2012

Chicken Fajita Pocket Appetizers

Today is reveal day for the Improv Cooking Challenge, and this months ingredients are tomatoes and peppers! I love those two ingredients, don't you? They just say summer and freshness and yum! This month I made Chicken Fajita Pocket Appetizers. I know, a mouthful, right?  But, what a taste sensation, and the perfect, perfect  party food. I used these little whole wheat pita pockets, and stuffed them so full with chicken, tomatoes, peppers, onions, sour cream and guacamole. They are tasty and wonderful,  and you can just savor that summer freshness! What a treat!!
Chicken Fajitas Pocket Appetizers
1 Chicken Breast
Garlic Powder
1 Roma Tomato
1 small Onion
1 each Mini Red, Yellow, and Orange Peppers
Lettuce
Avocado
Sour Cream
Kangaroo Itsy Bitsy Whole Wheat Pockets
Pan fry, or grill if you prefer, the chicken breast, 
sprinkled with garlic powder.
While your chicken is cooking, cut your peppers,
and take the seeds out. 
Cut the peppers into small, thin strips. The peppers
have to fit in the mini pockets, so they should be small in length,
but they will shrink some while cooking.
Cut your onions the same way as the peppers.
Chop your tomatoes.
Make your guacamole, by smashing your avocado....
add a 1-2 tablespoons of sour cream, 
and a few of your chopped tomatoes.
Add some garlic powder. Mix well.
Finish cooking your chicken.
Sautee your peppers and onions in a pan.
Shred lettuce, and place in the bottom of the mini pocket.
Top with a couple pieces of chicken.
Add peppers, onions,
tomatoes,
sour cream,
and avocado.
Serve to all your friends! They will love them!

Check out what everyone else made:

The Freshman Cook is partying at the following fun spots:
Church Supper
Nifty Thrifty Sunday


Tuesday, June 14, 2011

Our Appetizer-Cream Cheese Wontons!!

I think Cream Cheese Wontons are the perfect way to start a Chinese meal. Don't you! They are creamy, crunchy, and spicy. Today we put them with sauce that is mild and a little sweet. Let's get started!!
Cream Cheese Wontons
(adapted from CD Kitchen)

2 oz Cream Cheese
1 Egg Yolk
1/4 teaspoon Curry Powder
3 oz unsweetened Pineapple Juice
1 oz White Vinegar
1.5 oz Granulated Sugar
1.5 teaspoon Ketchup
1.5 teaspoon Cornstarch
Wonton Wrappers
Start by putting your cream cheese in a bowl and smush it
down with a fork. (Easier if it is room temp)
Separate the egg white from the yolk. Keep the white if 
possible. We will use it later. Mush ( it is a technical term!!!)
the egg yolk and the cream cheese together.
Add the curry powder.
Mix everything together.
This is your filling.
Pour your unsweetened pineapple juice in a 
saucepan. Instead of buying pineapple juice, I just bought
a small can of pineapple tid bits. They are canned 
with no added preservatives and no sugar.
I poured the juice out of the can, 
and put the pineapple in the fridge for later.
Add the white vinegar, sugar, ketchup, and cornstarch.
Whisk together over medium heat until sauce starts to thicken.
Take sauce off heat once it is thick, and set aside.
Start to heat up your oil in a saucepan . I brought the
oil to 350 degrees. If you have a home fryer, use it to fry.
While your oil is heating up, make an egg wash.
Crack an egg in a small dish, add a tablespoon of 
water, and whisk with a fork.
With a pastry brush, dab egg wash all along the edges 
of the wonton wrapper. This will help the edges stick together.
Drop 1 teaspoon of cream cheese mix into the middle 
of your wonton.  I put in 1 teaspoon, 
but it truly could have used 2 teaspoons.
To fold in the wonton, start with each tip of the wonton, 
and bring it to the tip right next to it, so that it forms an angle.
Then bring the next tip up to the center to meet the other side.
The egg wash will help the side stick to one another.
This is your finished wonton ready for frying.
Carefully place your wontons in the fryer.I only fried 3 at a time
so I could keep control of them.
Let them fry until they are light brown.
 When they are done, take them out of the oil and let 
them drain on a paper towel. See that little wire basket type 
utensil I used to get them out? I bought that at an international market
store here in Las Vegas. I just love it for frying. It is great because
if you want to check on your frying food, you can pull it out of the fryer,
let it sit in the basket, and you can examine it. The cost? 69 cents!!
Here is your plated appetizer. Aren't they pretty?

Enjoy your appetizer!
They are easy to make and they don't require a lot of ingredients.

Here is our cost breakdown:
(This is for 10 cream cheese wontons)
wontons-       .37
egg-               .10
cream cheese-.50
curry powder-.02
                                                                   .99 for 10 cream cheese wontons

pineapple juice-.72
white vinegar-   .05
sugar-              .10
ketchup-          .05
cornstarch-      .02
                                                   .94 sauce for wontons

Total cost for 10 wontons and dipping sauce- $1.93
I will always try to give you the exact price I paid. There may be times when
I estimate because I have had the ingredient for a while, but if at all possible,
I will try to obtain the present price.
If you have any questions about where I bought something or any other questions,
please comment on the page, or send me an email to 
thefreshmancook@hotmail.com.

Tomorrow we will be making our salad portion of our meal,
a green salad with an Asian Ginger dressing.
See you then!