All Photos © Christine Elise McCarthy 2014
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
It is another hot motherfucking week here in LA & I am in no mood to cook. Still – I was tasked with bringing an appetizer to a little gathering & I was up early enough today to get the little cooking these recipes require done before the heat set in.
You can really stick any old thing in these baked wonton cups – like flavored mashed potatoes & cheese or taco fillings or pizza fillings but I did not want to have to use the oven at my destination to reheat or melt anything & cold salad fillings just sounded better today, anyway. I will have to assemble these at the destination because I do not want the cups to get soggy but that is no big deal. I only mention this to explain why I do not have photos of a bunch of these assembled. I just made one of each & photographed them – and then ate them up! This is the curse of a blog made of exclusively foods I am eating myself or feeding others. I do not have the funds to waste on food that won’t be eaten nor the heart to throw good food away nor the family around to each a bunch of extras that I might create. What you see here is typically my day to day menu – and these little party treats are no exception.
Baked Wonton Cups
1 package small wonton skins – round or square
mini cupcake pan
Heat the oven to about 325 degrees.
Spray the mini muffin pan with cooking spray & press a wonton skin in each.
Bake for between 6-9 minutes or until they are nicely browned. Check the first batch frequently – because I burned mine.
Set out to cool.
Vegan Horseradish Chicken Salad with Pecans
9 oz vegan chicken (I really recommend the awesome Beyond Meat version)
1/2 cup scallions – chopped (do not forget to regrow the ends – like HERE)
2 celery stalks – minced
1/4 pecans – chopped
1/2 cup lettuce (romaine is best) – chopped with extra for garnish
1 TBS prepared horseradish
1/2 cup vegan mayo (or real – if you are not vegan) – more if you like a wetter chicken salad
1 TBS of Dijon
Cube the chicken up small so it will fit in the wonton cups. Then – just mix all the ingredients up & season with S&P. Chill until you are ready to put it into the cups JUST before serving. Maybe add some freshly cracked pepper & a shred of lettuce as garnish.
Jalapeno Potato Salad
3 medium potatoes – boiled until tender & cubed small
2 scallions – chopped (do not forget to regrow the ends – like HERE)
1 large jalapeno – seeded & diced
1/2 red bell pepper – diced
1/2 tsp (or more) chili powder
1/2 tsp ground cumin
1 cup mayo (vegan or not)
1/4 cup yogurt (vegan or not – and you can change the ratio of mayo to yogurt to suit your taste)
3/4 cup cilantro – chopped
S&P to taste
OPTIONAL – add 1/2 cup corn kernels (I try avoid corn that is not from a local farmers’ market because of GMO)
Mix that shit all up & season with S&P. Chill (as with the chicken salad) until just before serving. Maybe garnish with extra cilantro & freshly cracked pepper.