Crab And Corn Wontons

Happy August!  Posting on the run today.  We are currently on vacation at the beach with all my husband’s family. He’s the youngest of five kids, so we took over not one, but two beach houses!

 

I love the crispness of wontons, but am not a huge fan of some of the fillings that I’ve had at restaurants.  I wanted a wonton that had a light, summery filling.  So I used many of the same ingredients that go into crab cakes, and created these tasty nuggets.  Personally, I love wontons fried, but they also taste great baked, if you want a healthier version.

original recipe

Crab And Corn Wontons

Yield: 30 wontons

Crab And Corn Wontons

Ingredients

Filling
8 oz. crabmeat
⅓ c cooked corn kernels (about 1 ear if using fresh corn)
2 Tbs mayonnaise
½ Tbs dijon mustard
2 Tbs green onion, light and dark green parts finely chopped
½ Tbs chopped cilantro
2 Tbs lemon juice
⅛ tsp cayenne pepper
Assembly
30 small wonton wrappers
Oil for Frying

Instructions

  1. Mix all the filling ingredients together in a bowl.
  2. Make an assembling station by laying out the filling mixture, a small bowl of water, the wonton wrappers, a baking sheet, and a damp towel. Keep wonton wrappers covered with the damp towel.
  3. Place about 1 ½ tsp of filling in the center of a wonton wrapper. Wet the edges of the wonton wrapper with the water from the bowl. Crimp the edges closed and press to seal. Place completed wonton on the baking sheet. Repeat with remaining wonton wrappers and filling.
  4. Pour oil into a pot to create a 1-inch depth. Heat oil to 350°F. Fry wontons, five at a time, until golden brown (about 3 minutes). Remove wontons with a slotted spoon to a paper towel lined baking sheet. Repeat until all wontons are fried.

Notes

to bake: preheat oven to 375 degrees F. Space wontons on a baking sheet so they don't touch. Bake until crispy, about 10 minutes.

http://kokocooks.com/2014/08/crab-and-corn-wontons/

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Spinach Stuffed Mushrooms

How is it already December?  My busy season started last week with rehearsals for upcoming holiday concerts.  From now until the end of the month it’s one gig after the next, with some school concerts thrown in for variety.  Which is why I end up cooking on the fly a lot this time of year.  This stuffed mushroom recipe comes together very quickly, which is perfect for when I have to bring a dish to a potluck or party and only have a half hour to prepare.

This dish is also part of the Holiday Bites blog hop and giveaway!  I’m so thankful to be a part of this group that seasonally shares recipes and puts together a sweet prize package.  To enter, fill out the widget at the end of the post.  One lucky reader will win:

$135 in CASH straight to your Paypal account(with love from your blogger hosts!)

Baking Prize Pack courtesy of OXO (Stainless Steel Mixing Bowl SetFood Scale, 2-piece bowl scraper set2-cup Adjustable Measuring CupsSilicone WhiskEgg Beater3-Piece Angeled Measuring Cup SetPastry Brush)

$125 Gift Card to Sur la TableHome cooks can pick their own great kitchen accessories to complement the great food they cook!Courtesy of Baloian Farms (Find them onFacebook)

Our group chose between sharing an appetizer or a sweet.  Check out all the beautiful posts from the group:

Tomato & Ricotta Crostini from Katie’s Cucina

Roasted Leek and Onion Soup from Sweet C’s Designs

Mozzerella, Bacon and Roasted Peppers Hot Cheese Dip from Cook the Story

Red Pepper Manchego Stuffed Mushrooms from The Lilypad Cottage

Spicy Sriracha Deviled Eggs from White House Black Shutters

Cranberry Salsa from Bombshell Bling

Spinach Stuffed Mushrooms from Kokocooks

Cream Cheese with Garlic & Bacon filled Crescents from A Glimpse Inside

Peppermint Hot Cocoa Rice Krispie Treats from Yellow Bliss Road

Peppermint Patty Chex Mix from Lolly Jane

Brownie Stuffed Christmas Trees from It’s Always Autumn

Dark Chocolate Peppermint Cookies from Clean and Scentsible

Mini Candy Cane Cupcakes with Chocolate Ganache from Crazy Little Projects

Black and White Cookie Brownies from Sweet Rose Studio

Oreo Truffle Reindeer Noses and Free Printable from Balancing Home

Peppermint Muddy Buddies from A Pumpkin and a Princess

 

original recipe

Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms

Ingredients

16 oz mushrooms
3 slices bacon, chopped
¼ c finely chopped onion
9 oz frozen chopped spinach, thawed and squeezed of excess water
1 Tbs fresh lemon juice
1 egg yolk
¼ c panko crumbs
½ c shredded colby jack cheese

Instructions

  1. Remove stems from mushrooms, and wipe the caps clean. Chop enough of the stems to make ½ c. Discard remaining stems.
  2. Cook bacon in a large non-stick skillet over medium-high heat until browned. Add onion and chopped mushroom; cook until softened.
  3. Remove skillet from heat. Stir in the spinach, egg yolk, panko crumbs, and cheese.
  4. Heat broiler. Place mushroom caps underside up on a baking sheet coated with non-stick spray. Spoon filling into the mushroom caps in heaping spoonfuls.
  5. Place mushrooms a few inches under the broiler and cook until lightly browned on top, 4-7 minutes. Keep a close eye on the mushrooms so the tops don’t burn. Let cool for 5 minutes before serving.
http://kokocooks.com/2013/12/spinach-stuffed-mushrooms/

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Ohana’s Coriander Chicken Wings

I have a dilemma.  Our house set-up is not the most conducive for parties.  We don’t have a lot of seating.  The floor plan is very open, which is great for mingling, but bad for hearing.  We usually have a pool party, but it gets pretty hot  for people who hang by the pool but don’t actually jump in.  Despite these challenges, we always have Tyler’s birthday party at the house.  It usually works out, and everyone has a great time.

Here’s the dilemma:  I reeeeeeeeaaaally want to serve these wings at his upcoming party.  They fit the theme.  They’re so good, we plowed through a whole batch in about 10 minutes flat.  But, who wants to eat wings while standing (remember the lack of seating?) around with kids running around and trying to balance a plate and drink in one hand?  I’m may do it anyway, despite this challenge.  What do you think, should I serve them?  These wings are that  good.

slightly adapted from Ohana’s recipe, as seen on Vanilla Lemonade

Ohana’s Coriander Chicken Wings

Ohana’s Coriander Chicken Wings

Ingredients

Wings
1 Tbs kosher salt
1 Tbs paprika
1 Tbs sugar
¼ tsp ground pepper
¼ tsp turmeric
¼ tsp cinnamon
¼ tsp garlic powder
⅛ tsp cayenne
¼ c vegetable oil
4 lbs chicken wings (combination of flats and drums)
Sauce
½ c honey
¼ c low sodium soy sauce
1 Tbs cornstarch
½ Tbs chili powder
1 Tbs fresh lime juice
½ Tbs ground coriander
¼ tsp ground ginger
Garnish
Sesame seeds

Instructions

  1. For the wings: Preheat oven to 500°F. Line two baking sheets with foil.
  2. Combine all ingredients except for chicken in a large bowl. Add the wings and toss, making sure all wings are well coated.
  3. Divide the wings between the baking sheets and arrange in a single layer. Bake until the skin is browned, about 30-35 minutes. Rotate baking pans from top to bottom halfway through the cooking time.
  4. While the wings are baking, combine all the sauce ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Continue to boil until sauce reduces and thickens to a syrup consistency, about 5-10 minutes. Remove from heat and keep warm.
  5. When the wings are done baking, toss them in a large bowl with the sauce until evenly coated. Sprinkle with sesame seeds and serve.
http://kokocooks.com/2013/09/ohanas-coriander-chicken-wings/

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Mushroom Dumplings (Pot Stickers)

One of the few perks of being a teacher is that we have a chunk of time off in the summer. (There’s that whole “shaping young minds” part that’s cool as well.)  I utilized my free time this summer hanging out with Joey and Tyler, getting back into shape, and cooking lots and lots of food.

One thing I wanted to learn was how to make dumplings with the beautiful pleats.  So, I headed over to the coast and spent the day with Julie.  I got a one-on-one dumpling tutorial, and in return, I showed her how to make yeast donuts.

After learning how to make them, I’ve been on a dumpling binge.  I’ve made them with chicken. I’ve made them with pork.  I’ve made multiple batches with mushroom in my efforts to develop this recipe.  I tried the small, square wrappers that are available at most supermarkets. I tried the larger, thicker ones found at Asian markets.  You can see the difference in size and thickness of the two different wrappers.

I like the larger ones because they’re quicker to fill.  However, their quality can be inconsistent, which can be frustrating.  The smaller ones are the perfect one-bite size, and taste great steamed as well as pan fried.

One vital tip for making these dumplings: Don’t try to put too much filling in.  It will look like a very small amount compared to the size of the wrapper, but this is correct.  If you try to put too much in, the filling will ooze out as you are pleating the edges.  Just a word of warning.

adapted from Julie’s recipe.

Vegetarian Mushroom Dumplings

Yield: 30-40 large dumplings; 60-70 small dumplings

Vegetarian Mushroom Dumplings

Ingredients

3 Tbs olive oil
1 lb. mushrooms, finely chopped
4 cloves garlic, minced
½ c shredded carrot
1¼ c shredded cabbage
1 Tbs soy sauce
2 tsp sesame oil
1 tsp sriracha
⅛ tsp black pepper
1 green onion, light and dark green part thinly sliced

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and garlic, and cook until all liquid has left the mushrooms, about 8-10 minutes. If there is still liquid left in the pan, carefully drain it out. Add the carrot and cabbage and cook another 2 minutes. Remove pan from heat. Stir in the soy sauce, sesame oil, sriracha, black pepper, and green onion.
  2. Set up a wrapping station. Have filling, wrappers (if you’re using square wrappers, cut them into circles), a small bowl of water, and a clean paper towel nearby. Keep extra wrappers covered with a damp paper towel.
  3. Place a small amount of filling (about 1 tsp for small, 2 tsp for large) in the center of the wrapper. Dip your index finger in the water and wet the top edge of the wrapper. Dry fingers on the paper towel. Pleat the edges to crimp closed (see video ). Place finished dumpling on a baking tray. Repeat with remaining wrappers and filling.
  4. For potstickers: Heat 1 Tbs of vegetable oil in a skillet over high heat. Add 8-10 dumplings (don’t overcrowd the pan) and brown on bottom side, about 4 minutes. Add ¼ c water and reduce heat to medium. Cover pan and let potstickers cook another 3 minutes. Remove lid from pan and if any water then continue cooking until water has evaporated. Serve with soy sauce for dipping.

Notes

Wrappers come in packages of 50.

http://kokocooks.com/2013/08/vegetarian-mushroom-dumplings/

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Heirloom Tomato and Peach Salsa

Lately, Joey and I are all about chips and salsa.  It’s our late night snack, and a side dish with dinner.  Throw some melted cheese on the chips, and it’s lunch.  We have a favorite commercial brand, but for a change of pace, I decided to make my own.  It’s so easy to throw together; I don’t know why we don’t do it more. I especially love the little chunks of fresh vegetables (and fruit)!

Don’t forget that Whole Foods is offering one reader a $50 gift card, to spend as you like!  Read about their heirloom tomatoes and enter the giveaway here. Update: giveaway ended.

Disclaimer: Whole Foods provided me with a gift card to purchase ingredients. I am not obligated to post this recipe. All opinions are my own.

original recipe

Heirloom Tomato and Peach Salsa

Heirloom Tomato and Peach Salsa

Ingredients

¾ c diced peach, skin on is fine (about half a large peach)
1 ¼ c diced heirloom tomato (1-2 tomatoes, depending on size)
¼ c rinsed, diced red onion (see note)
1 Tbs diced jalapeño
½ Tbs chopped cilantro
½ tsp sugar
1 Tbs fresh lime juice
Salt and pepper to taste

Instructions

  1. Mix peach, tomato, onion, jalapeño, and cilantro in a medium bowl.
  2. Sprinkle sugar and lime juice over the mixture; toss to combine.
  3. Season with salt and pepper to taste.

Notes

note: to take the bite out of raw red onion, rinse a slice under water for a few seconds. Pat slice dry, then dice.

To adjust flavor: If too spicy, add more of other ingredients If too bland, add a bit more salt If too sweet, add more lime juice If too mild, add more jalapeño

http://kokocooks.com/2013/08/heirloom-tomato-and-peach-salsa/

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Vegetarian Fried Spring Rolls

I previously mentioned my confusion between spring rolls and summer rolls. So, here’s another source of confusion – spring rolls (fried) or egg rolls?  I’ve seen these also described as both.  Here’s my understanding of the two:

Spring rolls and egg rolls are both wrapped and fried.  The difference is in the wrapper.  Egg roll wrappers are somewhat thick and have egg in them.  Spring roll wrappers do not have egg and are much thinner.  And a little bigger.  I give spring roll wrappers the slight edge because their thinness means more flaky layers encasing the filling.

I found that these rolls fry better at a higher temperature.  You don’t need to wait for the filling to cook, so they just need to fry enough to brown the outsides.  It takes just a few minutes for all sides to crisp.

I can’t stress enough the importance of wrapping the rolls tightly.  If not, the filling gets soggy, and the whole thing could possibly open up and fall apart (see above picture.)

original recipe

Vegetarian Fried Spring Rolls

Vegetarian Fried Spring Rolls

Ingredients

7 oz. tofu (half a block)
2 Tbs olive oil
2 cloves garlic, minced
1 c chopped mushrooms (about 4 large)
½ c chopped, cooked glass noodles (can substitute with vermicelli)
¼ c shredded carrot
1 ¼ c shredded cabbage
2 Tbs hoisin sauce
1 Tbs chili sauce (like sambal oelek)
2 Tbs cornstarch
2 Tbs water
15-20 spring roll wrappers
Oil for frying
For Dipping
Sweet chili sauce

Instructions

  1. Fold a clean towel in fourths and place on a plate. Put tofu on top of towel. Place a paper towel on top of the tofu. Weigh tofu down using a casserole dish (or another plate) with three or four unopened cans (soda cans, soup cans, etc...) set inside. Let sit for 30 minutes, while you prep the other ingredients. Once tofu has been pressed, dice into small cubes.
  2. Heat olive oil in a saute pan over medium-high heat. Add garlic, mushrooms, and tofu, and cook until mushrooms have softened and released most of their liquid. Add noodles and carrot and saute another minute. Remove pan from heat and stir in cabbage, hoisin sauce, and chili sauce. Mix until well combined.
  3. Make a paste by stirring together the cornstarch and water in a small bowl. Peel one spring roll wrapper off the stack. Cover remaining with a damp paper towel. Lay wrapper so it looks like a diamond on a flat surface. Place a rounded 2 Tbs of filling in corner closest to you. Fold the close corner over the filling. Begin to tightly roll, folding the sides in as you go, burrito style. Make sure to tightly roll during all stages.Before rolling the final flap, paint the cornstarch glue along the edges of the far corner, then finish rolling the spring roll (see above picture). Place spring roll seam side down on a parchment lined baking sheet. Repeat with remaining wrappers and filling.
  4. Pour oil to fill fryer (or Dutch oven) to a 3-inch depth. Heat oil to 370-375°F. Fry spring rolls, 3 or 4 at a time, rolling them to brown on all sides. Remove spring rolls with a slotted spoon to a paper towel lined wire rack. Serve with sweet chili sauce for dipping.
http://kokocooks.com/2013/07/vegetarian-fried-spring-rolls/

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Avocado Mango Spring Rolls

I never know what to call this dish.  I’ve ordered it just about every time we eat at a Vietnamese restaurant.  I usually call them summer rolls, but I’ve seen them also referred to as spring rolls.  I’m going to call them “fresh spring rolls,” so as not to confuse them from “fried spring rolls.”  On a recent cleaning rampage, I found two opened packages of rice paper wrappers in the back of the pantry.  They were in (separate) resealable bags, and luckily, still tasted fresh.

If you’ve never worked with rice paper wrappers before, they’re quite fun.  They’re sold in Asian markets (and sometimes in supermarkets).  When dry, they’re stiff.  You wonder how they could possible fold.  Even after you dip them, they’re stiff.  And still you wonder, “how are these going to wrap without cracking?

Then it happens. After you arrange the filling on the wrapper and get ready to fold, they’re miraculously soft, pliable, and more than a little sticky.

Rolling them can be tricky: If they’re too loose, the filling tumbles out when you bite into it.  If they’re too tight, the wrapper may split.  During the multiple times I made these, I both fully encased the filling and left one end open. If you decide to do the latter, move the filling to one side of the wrapper.

Usually in restaurants, these rolls are served with a creamy, peanut sauce.  I didn’t think that would go very well with the avocado and mango, so I came up with a lighter, ponzu dipping sauce.  If you can’t find ponzu you can substitute with an equal amount of soy sauce mixed with a little bit of fresh lemon juice (and maybe a squirt of fresh orange juice if you have some on hand.)

original recipe

Avocado Mango Spring Rolls

Yield: 4 rolls

Avocado Mango Spring Rolls

Ponzu sauce is a citrus flavored soy sauce. If you can't find it, you can substitute it with soy sauce mixed with a little bit of fresh lemon juice and a dash of fresh orange juice.

Ingredients

4 Butter lettuce leaves
1 carrot, peeled and shredded
5-inch piece of English cucumber, peeled and cut into strips
½ mango, cut into slices
1 avocado, cut into slices
⅔ c cooked rice vermicelli
Fresh mint leaves
Fresh cilantro sprigs
4 rice paper wrappers
Dipping Sauce
2 Tbs ponzu sauce
1 Tbs rice vinegar
1 tsp sesame oil
½ tsp chili sauce (optional)

Instructions

  1. Place lettuce leaves, carrot, cucumber, mango, avocado, mint, and cilantro on a plate. Fill a large saute pan with some water. Place a clean, non-terrycloth dish towel on a flat surface. Submerge a rice paper wrapper in the water in the saute pan for a few seconds. Lay wrapper on the towel. Place one lettuce leaf in the middle of the wrapper. Place other ingredients on top of the lettuce. Do not over stuff. Fold side edges over the filling. Roll the wrapper burrito-style. Make sure to press the filling together gently but tightly as your roll, or the filling will be too loose. Place spring roll on a plate. Repeat with remaining wrappers and filling.
  2. For the dipping sauce: combine ingredients in a small bowl. Serve with spring rolls.
http://kokocooks.com/2013/07/avocado-mango-spring-rolls/

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Thai Turkey Meatballs with Blueberry Sauce

In the downtown office where I work, there are signs up by the elevators on every floor that read, “Please do not use your cell phone while walking.”  I had always scoffed at this.  What loser can’t manage to walk and talk at the same time?  Or walk and text?  Apparently, me.  I am that loser.  Just yesterday, I was at the park with my son.  We chased each other around on the outdoor bandstand.  I was walking down the steps of the stage when I spied a man on a unicycle.  I immediately whipped out my cell phone to take a picture.  How often do you see a uni-cyclist rolling around town? Where I live, not often.  As I was raising the phone to capture the shot, I missed the last step and landed on my ankle.  Hard. I spent all last night elevating it.  The swelling has gone down, but it’s painful to walk on.  I’m going to get x-rays later today. At least I have lots of free time today to write up a post.

These meatballs were the stand out dish at the culinary demonstration I attended a few months ago.  They paired surprisingly well with the FroZin dessert wine from Meeker Vineyards.  The meatballs are made with turkey breast so they are low fat, but they are also incredibly moist.  I used an ice cream scoop to shape large meatballs so we could eat a few for dinner.  They would also be a perfect appetizer when shaped into smaller portions.

adapted from Chef Jon Ashton for Driscoll’s

Thai Turkey Meatballs with Blueberry Sauce

These meatballs are a good make-ahead meal. I make a batch, cook enough for a few meals, and keep the rest in the freezer. If you're making appetizer-sized meatballs, adjust baking time to 15-18 minutes.

Ingredients

Meatballs
4 slices white bread
⅔ c milk
1 ⅓ lbs ground turkey breast
¼ c finely chopped red onion
1 Tbs chopped fresh ginger
1 Tbs chopped fresh garlic
3 Tbs chopped cilantro
1 ½ Tbs Thai red curry paste
Salt and pepper
Blueberry Sauce
12 oz fresh blueberries
1 ⅓ c sugar
1 ⅓ c white wine
⅔ c chicken broth
½ c fresh lemon juice
4 sprigs fresh rosemary
2 sprig fresh thyme
Garnish
Goat cheese
Microgreens or alfalfa sprouts

Instructions

  1. Process bread and milk in a food processor until they form a paste. Add turkey and pulse until bread mixture is evenly mixed in. Transfer meat to a bowl. Add onion, ginger, garlic, cilantro, and red curry paste. Mix well. Season with salt and pepper.
  2. Shape into 2-inch sized meatballs (I used an ice cream scoop to portion equally.) Place meatballs in a single layer on a baking sheet. Freeze for 1 hour.
  3. Meanwhile, make the blueberry sauce: In a medium saucepan, stir together the blueberries, sugar, wine, chicken broth, and lemon juice. Bring to a boil. Reduce heat to medium-high. Add herb sprigs to the pan.
  4. Cook, stirring frequently for about 20 minutes, until sauce has thickened and reduced to a jam-like consistency. Remove herb stems and let cool.
  5. To finish the meatballs: preheat oven to 400⁰F. Place meatballs on a rimmed baking sheet and bake until cooked through, about 20 minutes. Top meatballs with goat cheese and a few sprouts, and serve with blueberry sauce.
http://kokocooks.com/2013/01/thai-turkey-meatballs-with-blueberry-sauce/

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Lemongrass Crab Cakes

 

Sometime last year, my husband planted an herb garden around our mailbox. Among the herbs, we started two stalks of lemongrass. A year and a half later, the stalks have multiplied several times over, and now the garden is teeming with lemongrass. They are easy to care for – give the stalks a haircut every so often, and clear out the dead layers on the bottom.

 

If you’re not familiar with how to prepare lemongrass, here’s a quick tutorial. They work a little like leeks – you hack off the leafy part, and peel the outer layers of the stalk. There’s usually a purple ring around the inner stalk, and I peel almost down to that. Then you slice thinly, and chop finely.

 

Lemongrass works really well in crab cakes; instead of squirting some lemon on the them, the citrus flavor is incorporated into the cakes. I’ve heard that you can also dry the leafy tops of the lemongrass and brew them for tea. In fact, a worker who cut down our dead tree took some of the leaves for just that purpose.

adapted from Cooking Light, July 2002

Lemongrass Crab Cakes

Lemongrass Crab Cakes

Ingredients

2 slices of white bread
¼ c finely chopped green onion
2 Tbs chopped cilantro
2 tsp chopped peeled lemongrass
1 Tbs rice vinegar
2 tsp fresh lime zest
½ tsp sriracha
1e egg, slightly beaten
1 lb lump crabmeat, drained
2 Tbs vegetable oil

Instructions

  1. Pulse bread in a food processor until crumbled coarsely. You should have about 1 cup of crumbs. Mix crumbs, green onion, cilantro, lemongrass, rice vinegar, lime zest, sriracha, egg, and crabmeat in a large bowl. Shape into six even patties. Place on a plate (if stacking on each other, use a sheet of wax paper between layers), cover, and chill for 1 hour.
  2. Heat 1 Tbs oil in a skillet over medium-high heat. Add half the crab cakes and cook until browned, about 4 minutes. Flip crab cakes carefully and brown on the other side. Remove crab cakes to a plate, and repeat procedure with remaining oil and crab cakes.
http://kokocooks.com/2012/08/lemongrass-crab-cakes/

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Guacamole Stuffed Cherry Tomatoes

 

Last week, the lovely Julie of The Little Kitchen invited me for Bunko night. I had never played Bunko, so it was a new experience. The party was also a 1,000 Cooks For The Cure event. We all brought an appetizer, Julie made some killer smoked salmon rangoons and delicious cupcakes. I would like to send a special thanks to Katie, who carpooled with me. It made the hour drive to and from the party much more interesting, and I got to drive her new Prius as well! Sweet ride.

 

For my part, I brought guacamole stuffed cherry tomatoes. I saw a picture of stuffed cherry tomatoes in an old W-S cookbook, but they were stuffed with chopped olives. All I could think about when seeing that picture was this one scene from Sex and the City. So I opted to fill the tomatoes with guac. The melon baller was infinitely useful when I had to hollow out the tomatoes. And I added mango to the guacamole at the request of fellow blogger Kelly. Here’s a picture of the four of us (me, Katie, Julie, Kelly) at the party.  P.S., I won at Bunko!

 

original recipe

Guacamole Stuffed Cherry Tomatoes

Guacamole Stuffed Cherry Tomatoes

Ingredients

50 cherry tomatoes, about 3-4 lbs
For guacamole
3 ripe avocados
Juice from 2 limes
2 cloves garlic, minced
1 Tbs fresh chopped cilantro
1 mango, small dice
Salt and pepper

Instructions

  1. For each cherry tomato, slice off the top, and slice a teeny bit off the bottom (to give the tomato stability.) Using a melon baller, scoop the insides out of the tomatoes. Place tomatoes upside down on a few layers of paper towels.
  2. Meanwhile, scoop the flesh out of the avocados into a medium bowl. Stir in the lime juice, garlic, cilantro, and mango. Season to taste with salt and pepper. Spoon guacamole into a zipper seal plastic bag. Snip one of the bottom corners off the bag.
  3. Turn tomatoes over and place onto a serving plate. Pipe the guacamole into each tomato. Serve immediately.

Notes

Make sure the mango is diced small enough to fit through the opening of the piping bag.

http://kokocooks.com/2012/08/guacamole-stuffed-cherry-tomatoes/

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