As cold weather is approaching here in West Virginia, my cooking increases since I hate going out in the cold. So I stay inside and fix all different kinds of goodies.
Yesterday was one of those days. I started out with my guacamole dip, a simple but good dip that I use on alot of sandwiches or burgers or just chips.
- Red onion
- Diced tomatoes
- Lime juice
- Salt and pepper
Mix all ingredients together, I use about 5 small – medium avocados (I like to make a big bowl of it). One red onion and about 2 medium tomatoes diced up. I’m not good at measuring any thing, so just put as much cilantro, salt, pepper, garlic and lime juice as you would like.
BAM, you got the best guacamole dip ever!! 😀
The next thing I started on was my crab ragoons, man I could eat these things all day long.
- Crab meat (I use imitation)
- 1- block of cream cheese (softened)
- Wonton wrappers
- Salt and garlic powder
- Vegetable oil
Mix the crab meat and cream cheese, add about a tsp of garlic powder, then a dash of salt. Spoon a tbsp of mixture onto the middle of each wonton. Dab a little water all around the edges of the wrapper so they will hold together when you fold all the corners up to make a point on the top. Place in hot oil until they are golden brown. Yum yum yum is all I gotta say!!
I also tried a new recipe I found off Pinterest for Crunchy Mexican Shrimp Rolls, man they were good as well. See the recipe below.
- Cook the shrimp in boiling water for a couple of minutes or until pink.
- Heat the oil in a pan over a medium heat and add the red bell pepper and green onion.
- Cook for 5 minutes or until tender, stirring often.
- Dice the shrimp, crab meat and scallops and add to the pan with the onion.
- Stir in the spinach, jalapeño if using, parsley, cumin, salt, cayenne, and chili powder.
- Cook for 5 minutes, and then remove from the heat.
- Stir in the cheese until it melts.
- Divide the seafood mixture between the wontons and fold the ends up before rolling them tightly and sealing with a dab of water on the end of wrap.
- Heat the oil in a deep skillet to 375 degrees F.
- Deep-fry the seafood rolls for 5 minutes each or until they are dark golden brown.
- Drain them on paper towels, then cut each across the middle, on the diagonal, and serve with cheese dip, guacamole, or sour cream.
So all in all it was a good Saturday, except for #WVU not winning. Today is a new day and I’ll be making Chili Verde and Chocolate Chip Dip. Pictures and a post to come later.
Enjoy your Sunday!!
Til next time,