Monthly Archives: February 2012

Baked Bison Wontons


So I have been a little obsessed with finding uses for wonton wrappers lately on FoodGawker and Pinterest.  I mean not only are the options endless but you can really enjoy volume because it is a healthy option, when baked!

I was trolling the freezer and came across some ground bison and the light bulb went off!  Bison ravioli, bison tacos, bison wontons…..the canvas was blank!

Here is what I made~ Baked Bison Wontons

Crispy pockets of cheesy bison-y goodness ~ GLORIOUS

Here are the players:

Bison Wontons

Makes 48 wontons

  • 1 lb ground bison
  • 2 tsp olive oil
  • 1 tablespoon butter
  • 1/2 sweet onion, finely chopped
  • 4 cloves garlic, minced
  • 8 oz cream cheese
  • wonton wrappers
  • addt’l spices (not pictured here but separate picture below) 1 tsp Montreal Steak Seasoning, 1 tsp Penzeys 4S Smoky Seasoned Salt & 2 squirts of Worcestershire

Preheat your oven to 400 degrees

Then finely chop and mince your onion & garlic and you want to caramelize them in the olive oil/butter mixture on medium heat for about 20 minutes….until they look like this

My mouth watered just looking at this picture!  I love love love caramelized onions & garlic!

Remove them from the pan and add your ground bison and get it browning

Add in the following seasonings to make it really stand out!

Penzey’s Special Seasoned Sea Salt is GOLD!  I picked up the Smoky version not too long ago and it is such a great addition to any dish…giving the right amount of smoky, salty goodness!

Go ahead and add the onions back in the mixture, once browned.  Mix it up and then move to a bowl so you can cool and add in cream cheese

Mix that well and let is come together while you prepare your wonton wrappers

You will need to lay out your wrappers on a foiled cookie sheet and get a couple of instruments to make this process a little easier~

  • small ramekin of water
  • small pastry brush
  • melon baller

The melon baller is perfect because you only need 2 teaspoons of mixture in each wrapper and this controls that

Add the mixture to the wrapper and then paint 2 sides with water

Then fold the diagonal corners to make a triangle…make sure you get ALL the air bubbles out from around the pocket

You want to spray them with cooking spray….mine went a little crazy here but it worked out fine

Pop them in the oven and bake for 6-8 minutes.  Keep an eye on them because they get brown quickly!  I also did these in several batches because I am not going to lie- its a labor intensive job so I took breaks in between batches 🙂

Look at these beauties!

Enjoy these with a garden salad or as a popable appetizer!

I am off to search for more wonton wrapper ideas!

Happy Monday!!


Friday FoodGawker Favorites



It’s been a little while since we had a FoodGawker favorites Friday but let’s get back to it!!

Favorite Appetizer

Cherry Tomato & Caramelized Onion Tartlettes   This is the perfect appetizer for my cocktail tonight!



Favorite Slow Cooker

Slow Cooker Chicken Adobo What a wonderful get away to the Philippines that is super easy & quick!


Favorite Sorbet

Meyer Lemon Sorbet How beautiful is this?!  Close your eyes and take a bite and you will be transported to the boardwalk and you will feel the hot summer sun beating down on you


Favorite Petite Bite

Mini Fish Tacos  I am a little obsessed with stuffing wonton wrappers these days.  You get ALL the flavor with HALF of the guilt…that’s a total winner!


Favorite Grilled Cheese

Chive Goat Cheese & Roasted Red Pepper Sandwich  this is making me salivate as I am typing….this is a total gourmet Grilled Cheese in my book;)  p.s. it’s vegetarian too!  double score!


Favorite Veggie Fries

Lemon Dijon Crusted Asparagus Fries  I totally HEART asparagus!  I recently had them fried and was not impressed ~ they had lost their bite and so when I found this roasted option with a lemon dijon aioli….I fell in love again!


Favorite Small Plate

Herbed Flatbread Pizza  I have noticed that a lot of restaurants are taking the “tapas” idea and offering small plates so you can share and get more variety.  This is one of those ideas that is so simple and so delicious and so perfectly shareable!


Favorite Splurge

Beer Battered Fried Avocado Tacos  Move over fried fish tacos- you just got trumped!


Favorite Cookie Bar

Maple Cream Cookie Blondies  I don’t know about you- but this is what my dreams are made of




Celebrating Spring Fever with Mexican Shrimp Cocktail


Here in Texas our winter has been non-existent

We have had a couple of cold days and even had some flurries one night but based on last years winter – it was disappointing to say the least….at least to my 4 1/2 year old!

The last couple of days have been in the upper 70’s and low 80’s – we are supposed to have another cold snap next week so this week I have Spring Fever BIG TIME!!

Yesterday, I wanted to make something that was completely sit on the patio drinking margaritas worthy

I think this definitely fits that description:  Mexican Shrimp Cocktail

This is zesty and creamy and saucy and citrus-y and cilantro-y…’s the best twist on shrimp cocktail!

I wasn’t on top of my game yesterday and I didn’t take my normal step-by-step photos so I hope you’ll forgive me.

There are 3 steps to creating this beauty…..let’s get to it

First you want to create the Pico de Gallo

Pico de Gallo

4-5 small tomatoes , seeded and chopped (I used some heirlooms and the colors are beautiful)

1 small yellow pepper, seeded, chopped (orange or red peppers will also work)

1 small sweet or red onion, chopped

1/2 jalapeno, ribbed, seeded & chopped (if you want the heat- leave the ribs & seeds in)

1/2 cup cilantro, chopped

2 cloves garlic, minced

zest of lime

juice of 1 lime

1/2 tsp cumin

1 tsp salt

1/2 tsp pepper

Mix everything together in a big bowl and let it marinate while you make the rest

The next component is the sauce…a zesty cocktail sauce

Zesty Cocktail Sauce

3 tablespoons Heinz Chili Sauce

2 tablespoons ketchup

1 tablespoon prepared horseradish

couple shakes of Worcestershire

couple shakes of Tabasco

1 lemon, juiced

1/4 tsp pepper

Mix everything in a small bowl and let the flavors come together while you assemble the rest

The last step is assembling the cocktail itself

The last 2 ingredients that you will need to grab are Shrimp & Avocados:

Mexican Shrimp Cocktail

serves 2

16 large 31/40 cooked, frozen shrimp – thawed & halved (I thaw by running under water in my sink and then chill in the fridge while making other components)

1/2 – Avocado, cubed

zesty cocktail sauce (recipe above)

pico de gallo (recipe above)

Mix the shrimp, pico de gallo & cocktail sauce together so they are fully incorporated.  Then gently fold in the avocado.  Best presented in a sundae or martini glass with some pico de gallo on top and a wedge of lime to garnish.  Let sit in the fridge for at least 30 minutes to let all the glorious flavors do their magic!

Please enjoy this on a patio with your sunglasses on while drinking a fabulous margarita….you will feel like you are in Cabo!  Unless its snowing where you are…..then you will have to close your eyes and click your heels