Cream Cheese Wontons with Avocado Dipping Sauce

Usually, when it is just my husband and I for dinner, I make a main dish and one side. I invited a couple people over the other night, and I felt like I needed another component to our meal. I looked in my fridge, and decided this was the perfect, quick side. I am sooo happy that I made these! It totally jazzed up our meal, and these wontons made my dinner way more impressive. The Avocado Sauce is outstanding, I could barely keep myself from covering every side of my wonton with it!

Cream Cheese Wontons with Avocado Dipping Sauce

Printable Version

Avocado Dipping Sauce

1 avocado, peeled and seeded

1/2 cup low fat sour cream

1 Tbsp. (or to taste) lime juice

Zest from 1 limes

Salt, to taste

Place avocado, sour cream, lime juice and zest in the work bowl of a food processor and blend until very smooth. Adding salt, to taste.

Sweet Cream Cheese Fried Wontons

1 egg

1 (8 ounce) Philadelphia Cream Cheese, at room temperature

1/2 cup sugar

15-20 wonton wrappers

1 cup water

oil (for frying)

Heat oil in a small pot, about 1 inch deep.

Meanwhile, beat egg, then mix with cream cheese and 1/2 cup of sugar.

Spoon about 1 Tbs. of mixture into center of wonton wrapper.

Moisten the edges of the wrapper with water and fold into whatever shape you desire, making sure to seal the edges so the cream cheese mixture doesn't escape during frying.

Drop into hot oil and brown both sides, this is a really quick process so watch them closely.

Serve with Avocado dipping sauce, above.

Wonton recipe from food.com

Sauce recipe from avocadocentral.com

Serves 4-5 as a side dish

Fried Rice with Homemade Yoshidas {Copycat recipe}

Well, if you keep up on the blog you know that we are busy around our house! My husband is doing a Oral Surgery fellowship and I’m at home with two 18-month old boys...and 8 months pregnant! Quick, easy meals are exactly what has been keeping us alive these days. This one was inspired from a friend, but I had nothing she required to make her recipe...so I googled a few things here and there and this delicious dish is what we ended up with. It is worth every second of the 15-minute prep!  

Fried Rice with Homemade Yoshidas {Copycat recipe}

Printable Version

Yoshidas {Copycat recipe}

2 cups soy sauce

3/4 cup brown sugar

3/4 cup white sugar

1/2 tsp. fresh ginger, minced

1 garlic clove

1 cup honey

Mix together, heat in saucepan and serve as desired. This sauce can be refrigerated for up to 1 week.

Fried rice

4 cups rice or quinoa (prepared in advance)

1/2 cup frozen peas

1/2 cup shredded carrot

2 eggs

3 tablespoons sesame oil

Heat sesame oil in a large skillet on medium heat.

Add peas and carrots. Stir fry until tender.

In a separate pan, crack eggs and cook desired way. We love to have our yolk a little soft in order to break over noodles, but many prefer to scramble eggs.

Combine rice or quinoa, eggs, and desired amount of yoshida sauce(the entire recipe above will be too much) to pan.

Sauce makes 2 1/2 cups

Fried rice serves 2 as a main dish

Hoisin Pulled Pork

Pulled Pork anyone? Yes, PLEASE! I love pulled pork. I have a variety of different recipes, including Sweet Pulled Pork, Mango Pulled Pork, and Cafe Rio Pulled Pork. They are all so different and equally delicious! This is another recipe, more asian flare-ish. We really loved it, especially with the coleslaw. Please don’t omit it! The sour tang of the coleslaw makes this sweet pork really pop!

Hoisin Pulled Pork
Printable Version

3 pounds pork butt
6 cloves garlic, smashed (3 Tbs.)
1 Tbs. fresh ginger, grated
1 bottle hoisin sauce, 15 ounces

Wrap the pork butt completely in foil. Put in the slow cooker and pour ½ cup water around pork. Cook on low for 8-10 hours. Remove from crock pot and drain juice and water. Shred pork, removing excess fat, with two forks. Meanwhile, combine smashed garlic cloves, grated ginger and hoisin sauce. Return shredded pork to crock pot. Pour hoisin sauce mixture over pork and mix together. Cook for an additional 1-2 hours.
Top with coleslaw (below). Serve over rice or in tortillas.

Serves 6.
Recipe Highly adapted from the kitchn.com


Hubby Friendly Coleslaw

8 ounces red cabbage, sliced thinly
8 ounces carrots, shredded
2/3 cup mayonnaise
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

Combine the red cabbage and carrots.
Whisk together the mayo, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; mix  thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.`

Makes 3 cups