WONTON WRAPS...a Love Affair

I don't know about you...but I am totally into WONTON WRAPPERS.

This little guys are so versatile...and they're LOW IN CALORIES!

I regularly use them in my cooking classes...they make the perfect "holder" for so many foods. Probably, the most popular appetizer I make with these little guys is my 

Mango Chutney/Cream Cheese Bites...a twist on the classic southern appetizer.

To make a really great "holder", I use a fluted cookie cutter to cut each wrapper. Then I place it in either a tartlette pan or a mini-muffin pan (I use the Flexipans by Demarle at Home.). These are baked for about 6 minutes at 350 degrees, then popped out of the pans and cooled. When cooled, I fill them, then top with a garnish of coconut, green onion or chives, and chopped peanuts. I often make the wontons a day or so ahead and store them in an airtight container until I am ready to use them.

Here are a few more dishes I have made with 

Wonton Wrappers...

Chili Lime Shrimp appetizers
(pinterest recipe...FABULOUS!)

Wonton cups with "Sheryl's Dip"
(Mix a little mayo with sharp cheddar, black olives and green onion. Sheryl puts it on Triscuit crackers. Yum!)

Parmesan Crisps/Crackers
(Cut each wonton in half. Place on a Silpat (or conventinal baking tray, lined with parchment paper). Brush a little olive oil on each wonton and sprinkle with sea salt, pepper (tiny bit!) and shredded Parmesan cheese. Bake for 6-7 min. at 350 degrees)

I also make these crisps using a little canola oil and cinnamon sugar. These goodies are wonderful when paired with a fruit salsa...or even by themselves.

Southwestern Egg Rolls
(The "rolls" are a Pinterest recipe. I liked it even better in the wonton cups (made in a Demarle Mini Muffin Flexipan or conventional mini muffin pan)! Great filling...and it makes a lot! Spicy!)

Give them a try...and please share YOUR recipes using Wonton Wrappers!!!

Happy cooking!
Jane

I am linking up with Foodie Friday...www.designsbygollum.blogspot.com

LIFE at WARP SPEED...but there is a RECIPE!

Recently, I have not been blogging...as many of you may have noticed. I have missed all of you...and I am so sorry I have been a neglectful friend.

With the changes to Blogger, I have been confused with how to set things up. (I never said I was computer savvy!). And I get frustrated and give up posting anything...and reading your blogs. Shame on me!

I've also had a huge increase in the number of cooking classes. THAT'S GOOD, but very time-consuming. (I could make it easier on myself and do the same foods each time, but that would be boring!!!)

And then, there is the grandbaby...Miss Evelyn. She's the light of our lives. (Mac Daddy and I LOVE being grandparents!) We're fortunate to have Eva and her parents nearby...which means we get to play with her fairly often! And that's so much more important than blogging!

There just doesn't seem to be enough time in each day to do everything I want to do... I haven't even painted in months!!!

So here's my plan...

I am going to enjoy the holidays with my family and friends. (I've already hosted 2 parties in 2 weeks! And this week, there's a neighborhood cookie exchange, an engagement party and a family reunion...for which I am making all the desserts!)

Beginning in the new year...I am going to organize my office so I can actually find what I am looking for...set aside office hours - and stick to them! Set aside painting time - and actually PAINT! (I have 3 commissions to complete in January) And blog at least 2 times each month. 

There...I said it! Now I have to do it. It's kind of like the rule of a road trip..."Once declared, it cannot be rescinded"...or so MacDaddy says.

In the meantime...here's a delicious appetizer you might enjoy...

Chili Lime Shrimp Cups

These mini cups are perfect to serve at a party and are great warm or cold. You can make the wonton shells a day in advance; just keep at room temperature in an airtight container.

Ingredients

·         24 wonton wrappers

·         2 tablespoons olive oil

·         24 medium shrimp, peeled and deveined

·         1/2 teaspoon salt

·         1 teaspoon chili powder (I used ground red pepper)

·         2 limes

·         1/2 cup cilantro (or arugula)

·         3 tablespoons sour cream

Method

1.                   Preheat oven to 350 degrees F.

2.                   Place the mini muffin Flexipan on a perforated baking tray. Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange (push into the pan, to form a cup. You do not need to cut these wontons…) in a mini muffin Flexipan. Bake 5-7 minutes until golden brown and crisp.

Toss shrimp with 1 tablespoon of olive oil, salt (sprinkle some over the shrimp), 2 teaspoons of lime zest (grated lime peel) and chili powder. Bake 5-8 minutes until shrimp are opaque throughout. (SILPAT and Perforated Tray)

To assemble, fill each wonton cup with a few leaves of cilantro, a small dollop of sour cream, one shrimp then top with a spritz of lime juice. 

(THIS MEANS JUST A TINY BIT OF JUICE SQUEEZED OVER THE TOP OF THE SHRIMP)

***I marinated the shrimp in the olive oil, lime zest, salt and red pepper for a couple of hours before I baked them. It saved time…with the final preparation.

Enjoy...and have a wonderful Christmas!!!
Jane

SHRIMP AND PASTA SALAD with BASIL AND GARLIC DRESSING

AUGUST HEAT...IT'S JUST TOO HOT TO COOK!

But we still love to entertain our friends...
Here's one of our favorite company meals...


SHRIMP AND PASTA SALAD
    with Basil and Garlic Dressing
Chilled Asparagus Spears
Chilled French Green Beans
Fresh Tomatoes
Fresh Mozzarella slices
Assorted crackers and garlic toasts* 
Lemon Basil Sorbet and Shortbread (from Fresh Market)


The recipe for the Shrimp and Pasta salad was given to me by my wonderful sister-in-law. It's simple, make ahead, and super delicious...perfect for a hot summer's day! It's even easier when you purchase cooked, peeled and deveined shrimp from your local grocery or fish market!

BASIL AND GARLIC DRESSING
   (makes about 1/2 cup)


   2 Tbsp. red wine vinegar
   1 Tbsp. Dijon mustard
   3 large garlic cloves, minced
   1/2 tsp. salt
   Pinch of freshly ground pepper
   1/2 tsp. Tabasco sauce
   1 heaping tsp. fresh basil, minced
   1/2 cup extra virgin olive oil


SALAD
   1 4oz. jar/can marinated artichoke hearts, drained and chopped
   1/2 cup sliced ripe (black) olives
   6 oil-packed sun-dried tomatoes, chopped
   1 tsp. crushed red pepper flakes
   1/2 tsp. salt
   1 pound small shrimp, boiled, deveined, and chilled
   1/2 pound Penne Rigate, cooked (al dente), rinsed and chilled
   1/2 cup grated Parmesan
   Red-tipped leaf lettuce to line the plates...


Prepare the dressing by combining all ingredients except the olive oil in the work bowl of a food processor fitted with the steel blade.Process until smooth. With the processor still running, slowly add the olive oil through the feed tube. Process an addition 15 seconds to form a strong emulsion. Refrigerate.


To prepare the salad, combine all ingredients except lettuce leaves in a large bowl. Toss to blend well. Add the dressing and stir to incorporate. Refrigerate until ready to serve.  Serve the salad on individual serving plates lined with the lettuce leaves.
Serves 4-6.


THIS DISH WAS SO EASY TO PREPARE...AND DELICIOUS!




The Lemon Basil Sorbet was made with my Cuisinart Ice Cream Maker...the recipe was from the accompanying cookbook. It was quite TART...which may be due to the fact that I don't think I added all the suggested sweetener. (I experimented with using a sugar substitute. OOPS!) Thanks to our innovative guests, we learned that the sorbet was delicious when added to our glasses of water. It made a refreshing lemonade-style beverage. (Thanks for experimenting, Becky!) 


Remember...even when you goof up a recipe, you can laugh about it with your guests. It just adds to the fun and the stories...and the teasing! (One day, I'll live this one down...)


Especially when it's HOT, I like to purchase parts of the meal. Not only does it keep the kitchen much cooler, it keeps me more relaxed and allows me to truly enjoy my guests. (There was a time when I wouldn't be caught dead doing this...I finally got smart!)

* For this meal we served flavored Triscuits (Olive Oil and Rosemary, and Fire-roasted Tomato) and garlic toast rounds purchased from the bakery department at our local grocer. (Both Publix and Fresh Market always have these on the shelves.)

Our table design was simple...










My favorite burlap fabric
Rattan chargers (WM)
Coral plates (C&B)
Rattan candle holder (hg)
Asst. Shells and Starfish
Fishing Floats (found on various beaches) 
Coral printed napkins (The Fresh Market)
Starfish Dessert Plates (TJM)
Dessert Dishes (C&B)*

We kept everything very simple...ate in the breakfast room, overlooking the pool. Lots of wonderful Quinta da Aveleda Vinho Verde (wine) accompanied the meal...mmmm.
(This is my new favorite...and it came in pale blue bottles...they're already on my bottle tree!)


*In case you are looking for a very versatile dessert dish, check these out... They're from Crate and Barrel...$2.50 each or 12 for $24.95. I think I have used these dishes MORE than anything else in my cabinets. They can be used for so many things...and they hold just the right amount of dessert.

I am connecting with Foodie Friday! See you there...

Have a wonderful weekend...and stay cool!

Jane