Tag Archives: snack

Garlic cheese wontons

Today I made the perfect football watching snack. Garlic cheese wontons. Yep – they are just as good as they sound. I got the idea from Kristin and one of her fabulous Friday Favorites posts, but the recipe is from The Family Kitchen. I’d been wanting to find a use for the 12 wonton wrappers I had leftover from these babies, and this looked like a great choice for a rainy Sunday afternoon.

Now I’m going to say this right up front – I was so proud of myself for how good these turned out. There are many many times when I try recipes and the final outcome just isn’t the picture of perfection that I think I’m going to end up with. Plus, this was actually my first time frying anything! I know, it’s not that big of a deal. But I was just afraid I’d mess it up. Our stove has a mind of its own and I wasn’t sure if it was at the right temp, if I used enough oil, etc…but they came out perfectly! So, needless to say, I am very proud of myself. 🙂 Ok, on to the recipe.

I started by mincing up some garlic – 2 big guys and a baby.

And despite the recipe’s call for fresh mozzarella, I rolled with string cheese. What can I say, it was already in the fridge.

So I minced up the garlic and cut the string cheese into 12 little nuggets.

Before I assembled the wontons, I put the oil on the stove over medium heat. The recipe used coconut oil but I used canola. Then I put one cheese nugget, garlic, and a little pepper into the center of each wonton. I used an overflowing 1/4 teaspoon of garlic for each wonton, and the boyfriend and I agreed that it was the perfect amount.

Then I brushed 2 edges of the wonton with water and folded them into triangles. Once all 12 were made I carefully slipped them into the hot oil, 4 at a time. I knew I was on the right track because the oil sizzled when I put them in and they started turning golden brown right away.

I turned them over with a slotted spoon to cook both sides until they were nice and crispy. I transferred them right to a plate lined with paper towels to sop up the extra oil.

One thing I forgot, which I mentioned to do with the raviolis, is to press around the filling before sealing to get the air bubbles out. Otherwise it’ll blow up like a balloon when you put it in the oil and it won’t brown evenly, like this little guy.

We warmed up some marinara sauce for dipping – Target brand tomato, basil and garlic.

These were such a treat! We gobbled them right up.

So crispy on the outside (not greasy at all!), and warm and gooey on the inside.

The only thing I would do differently next time is use shredded mozzarella. The string cheese worked great, but it didn’t distribute throughout the wonton. I think that if I sprinkled the whole wonton with shredded mozzarella instead, it would make it so you’d get cheese in every bite. But that’s the only thing I’d change!

I’m so excited to have discovered wonton wrappers. While we were eating these, the boyfriend and I brainstormed about what else would be good to fill these with – jalapenos and cheddar or pepperoni and cheese are the next combos we’re going to try!

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Pumpkin oatmeal muffins with cinnamon walnut streusel

I know this recipe involves the exact same ingredients as my breakfast post, but I’ve been wanting to bake something with pumpkin and today just was the day to to do it. I followed Julie’s recipe for the muffins, except I used unsweetened almond milk instead of regular milk.

Just mix the dry ingredients with the wet ones…
 

…to make a lovely, orange, lumpy butter.

I decided I wanted to pretty my muffins up a little by adding a topping, so I went with a cinnamon walnut streusel. I cut up 2 Tbs of cold butter into little pieces, added in 2 Tbs of brown sugar  and 1/2 tsp of cinnamon, crumbled it all together with my fingers, and put it on top of the muffins.

Oh. My. Gosh…the smell that took over my apartment while these were baking was amazzzzing. And they tasted just as good! The pumpkin puree keeps them super moist, and the streusel reminded me of my mom’s homemade coffee cake! It was such a great addition to the muffins.

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Leftovers, green smoothies, and weddings – oh my!

Dinner last night was broccoli, mashed potatoes, and more prosciutto ravioli that I’d frozen from my last batch. I didn’t think this would be possible, but it was even better the second time around. Check out those big beautiful garlic chunks on top! I also poured the garlic infused sauce over the broccoli – so amazingly good!

It was another cold morning in L.A. today. I ran some errands this morning and had to wear a sweater and a scarf! But, in typical California fashion, an hour and a half later it was sunny and warm. But the crisp fall morning did prompt me to buy some sweaters at Target, which I will post about later! When I got home from errands, I was hot and craving my favorite refreshing snack (and sometimes breakfast) – a green smoothie. What makes it green, you ask?

Spinach! Lots and lots of spinach! If you haven’t added spinach to your smoothies before, try it. You can’t taste a thing, I promise. All it does is turn your smoothie a gorgeous shade of green…

This was so refreshing I drank it too fast and got a brain freeze. 🙂

In the mix was:
– an almost full blender of baby spinach
– 1/2 cup of unsweetened almond milk
– 1/2 cup of Oregon Chai Original Chai Tea Latte concentrate (this adds so much flavor! It’s amazing!)
– 1 frozen banana
– vanilla protein powder
– 3 ice cubes

I make lots of different variations on this smoothie (there are endless mix-in opportunities, just like yogurt and oatmeal!) so I’ll post those as I make them.

On another note, my best friend in the whole world just got engaged!! I’m super excited and have obviously already bought these…

So don’t be surprised if I might have some wedding-related fashion/planning posts, just for fun!

What are your favorite smoothies to make?

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Go-to healthy snack- kale chips

Tonight’s pre-dinner snack was one of the boyfriend and my faves – kale chips. Every time we have these, I still have to remind myself that I am eating a green leafy vegetable because they are SO GOOD. Salty, crispy, garlicky – they’re as good as a potato chip, I promise!

Just wash and pat dry a few big leaves of fresh kale (or use a pre-cut bag from Trader Joe’s!)…

…rip off the leafy parts until the stalks are bare…

…and toss the leaves lightly with olive oil. Not too much or they will get soggy, but enough so there’s a light coating – about a teaspoon or two. Transfer into a baking pan and shake on salt and pepper. Then you can really add any seasoning you want. We always add a healthy coat of garlic powder, and sometimes parmesan cheese.

Then bake at 350 degrees (or, if your oven is on crack like mine, 325) for about 10 minutes or until they start to get crispy around the edges. My camera isn’t the greatest and wouldn’t focus enough to portray the crispiness accurately, so here’s Kath’s pic of a finished chip.

I swear, you will start to CRAVE these. And you don’t have to feel guilty because you’re getting your veggies in! And yes, family, Bob eats these and LOVES them! 🙂

What are your favorite healthy snacks?

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Yogurt love

Yogurt bowls are some of my go-to breakfasts. They’re filling, healthy, and there are endless possibilities for mix-ins! Todays bowl was a cup of nonfat plain Greek yogurt, banana, raspberries, cinnamon, a drizzle of agave nectar for sweetness, and a small spoon of peanut butter. Heaven in a bowl!


(Sorry the pic is a little blurry – I have to figure out the best settings/lighting to use for blog pics.)

Some of my other favorite yogurt bowl mix-ins:

  • granola or other high-fiber cereal
  • rolled oats
  • pumpkin
  • basically any type of fruit- berries and bananas most frequently
  • cocoa powder
  • pumpkin pie spice
As far as yogurt goes, I almost always go Greek. I typically just get plain nonfat so I get the most natural flavors out of the mix-ins. But sometimes I’ll roll with non/low-fat pineapple, vanilla, raspberry, or pomegranate. And now that berry season is over 😦 I might start getting more flavors to make up for not having as much fresh fruit on hand.

What’s your favorite type of yogurt? Do you eat it plain or add mix-ins?

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