Something very exciting just happened. By that, I mean something more exciting than making homemade tater tots, which I know, is also very exciting so I’ll get to that in a minute. You guys! I just made the list of Top 100 Clean Eating Blogs! […]
Who can resist grilled food on a stick?!? (If you just raised your hand, I don’t think we can be friends anymore… j/k!). Indonesian in its roots, this version of satay is the slightly spicier Thai version that is popular around all of Southeast Asia. Marinating […]
Holy cow! I never knew plantains could be so darn good. I’ve used plantains in crepes before but never as a chip. I ended up making these twice, once with plantain chips that I found at the market which only contained plantains and salt and once with homemade baked plantain chips. I must say, flavor-wise, the homemade chips won out as they caramelized a bit and turned darker in the oven. I liked that I could slice them diagonally and therefore get more of that shredded jerk chicken goodness onto each of these jerk chicken plantain bites. The purchased ones were thinner and therefore a little more crispy which I also liked. Plus, I didn’t have to spend time making the chips first. What I’m saying is, they both worked deliciously well so do what you prefer!
The idea for these jerk chicken plantain bites comes from traditional Jamaican fare. A common combination of spices for jerk chicken has just a hint of spice and the plantain is a commonly used fruit in Jamaican cuisine. Having discovered plantain chips at the supermarket, I thought this would be a fantastic fusion to put shredded jerk chicken onto a plantain chip for an easy game day appetizer. I was not disappointed. Even my kids gobbled them up like candy!
- 1 cup shredded cooked chicken (warmed slightly)
- ¼ teaspoon allspice
- ¼ teaspoon thyme
- ¼ cumin
- ¼ teaspoon garlic powder
- 2 teaspoons lime juice
- ⅛-1/4 teaspoon salt, to taste
- 1 tablespoon mayonnaise or more if needed for it to hold together
- Plantain chips (homemade or purchased, lightly salted)
- 1-2 tablespoons cilantro or green onion (green part only), chopped
- In a bowl, mix together all ingredients except the plantain chips and cilantro garnish.
- Mix until well combined and sticks slightly together.
- Scoop about a tablespoon onto a plantain chip and top with a small amount of cilantro or green onion for garnish.
- Arrange on a plate and serve.
I have a confession to make. I’m having an affair. An ooey-gooey, steamy, dirty and delicious love affair with this ricotta spinach artichoke dip. It’s bordering on inappropriate with how often I’ve courted and indulged my taste buds with this dip in the past few weeks. No […]
Please note this post contains affiliate linksIt has been a whirlwind this past week experimenting with fun recipes like this baked pumpkin and apple wontons and spending the last four days back on my mom’s farm for a little archery hunting and fun with my family. I have to laugh every time my husband, a born and bred city boy, offers to help out on the farm. This time, he got to haul beans to the local elevator and helped move baby pigs to new locations. It’s hilarious to hear about his encounters with the local farmers as he quite obviously fumbles through whatever he is doing giving us all quite a giggle. He gets the job done and enjoys having a little fun learning something new. Like, he learned to drive a skid loader this weekend so now he says WE need one, of course. I’m sure it would fit right in over here in the ‘burbs!
Back in the world of fun fall food, these wontons are a part sweet, part savory combination of pumpkin, apples and goat cheese paired with a balsamic maple syrup sauce for dipping. They are baked rather than fried for a lightly golden but still semi-soft exterior like a pie. You could certainly fry them if that’s your gig but thought I’d try something a little different.
Today is an exciting day for more reasons than just this awesome baked pumpkin apple wonton recipe. Today is the day that The Casual Veggie cookbook is officially available for purchase!! Woohoo!!!
To help celebrate the cookbook launch, my fellow food bloggers who created the 166 amazing recipes in the cookbook are having a virtual launch party and sharing a variety of drinks and appetizer recipes with all of you, right here, right now! Below you’ll find a tasty lineup of drink and appetizer options for your party going pleasure followed by my recipe for perfectly poppable baked pumpkin apple wontons. Cheers!
Pumpkin Madelbrodt by A Tasty Mess
Bacon Wrapped Brussels Sprouts by Family for Health
Pumpkin Kale Smoothie by Fitful Focus
Guacamole Deviled Eggs by Hola Jalepeno
Butternut Squash and Saurkraut Pizza with Fizzy Pumpkin Punch by Parsley and Pumpkins
Simple Spaghetti Squash Cakes by Pumpkins and Peanut Butter
Pesto Stuffed Mushrooms by Real Simple Good
Sweet Potato Casserole Muffins by The Weekly Menu
Veggie Pita Pizza Bites by Toaster Oven Love
Lemongrass Ginger Barley Tea by Vermillion Roots
Roasted Beetroot with Crisp Chickpeas by Where is My Spoon?
Sparkling Pear Ginger Cocktail by Will Cook For Friends
Lastly, I leave you with these nuggets of goodness…
- 6 tablespoons honey goat cheese
- 6 tablespoons pumpkin puree
- 1 tart apple, peeled, cored and finely diced
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- 2 teaspoons honey
- wonton wrappers
- ½ cup balsamic vinegar
- ¼ cup maple syrup
- Preheat oven to 350 degrees.
- Soften goat cheese by letting sit at room temp until softened (or microwave with caution to soften but be careful not to get too hot and burn).
- Peel, core and dice apple into approximately ¼" pieces.
- Mix goat cheese, pumpkin, apple, cinnamon, nutmeg and honey in a small bowl and set aside.
- Fill wonton wrappers with about a tablespoon each of filling.
- Moisten the edges of the wonton wrappers with water (use your finger dipped in water) and fold up the edges and lightly press together to seal.
- Place wontons on a parchment lined baking sheet.
- Bake 12-15 minutes until edges start to brown.
- FOR THE SAUCE:
- While wontons are baking, combine balsamic and syrup in a small saucepan.
- Let simmer about 5 minutes. It should just begin to coat a spoon. If it cooks to long and begins to get thick, add a touch of water to thin it back out to a nice dippable soy sauce type consistency.
- Serve warm with warm wontons.
After a stressful morning yesterday, we pulled it off and closed on our new house!! It was a beautiful day to CELEBRATE!!!!! Now it’s on to more packing as we have about two weeks to slowly move to the new place before we close on our current home. I’m fairly certain that the things in my house keep multiplying after I pack a box as I just keep finding more things to pack. Ugh. On the positive, I guess it’s a great excuse to purge both pantry and other items that are no longer being used. Unfortunately this purging also means I have less items to cook and create with. No worries, these three ingredient strawberry yogurt bites, though simple, are super delicious.
My kiddos have decided that these are the most perfect after school snack. With a small paring knife, hull the strawberries and slice off the very bottom so that they will sit flat on a plate. Next, spoon vanilla Greek yogurt into the “bowl” of the strawberry. I used a coconut milk dairy free yogurt (or try vanilla quark cheese which is less sweet). Then just sprinkle with fresh chopped mint. So simple!
They’d also make a great appetizer or dessert! And now that I’m thinking about dessert, try dipping the base of these in melted dark chocolate and letting them set before filling with the yogurt and you’ve suddenly got gourmet treats!
- 1 pint fresh strawberries
- 6 oz container vanilla Greek yogurt (dairy or non dairy, or try vanilla quark)
- 1 tablespoon fresh chopped mint leaves
- Hull the strawberries to make a little bowl and slice the base of each so they are flat on the bottom and will stand up on their own.
- Fill each strawberry with yogurt.
- Top with a sprinkle of fresh chopped mint!