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January 15, 2021March 15, 2023

Crunchy Baked Taco Wonton Cups

Hey all, happy New Year! I was recently invited to participate in JSL Foods Twin Dragon Asian Wrapper Recipe Challenge and I came up with a fun recipe for these Crunchy Baked Taco Wonton Cups using their Twin Dragon Wonton Wrappers. They make a great idea for a holiday appetizer or for game day…or any special event that includes finger foods for a crowd!

They’re basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro…and they are soooo good and so easy to make!

These Wonton wrappers are really easy to work with and they come precut in a package which is great. They can be boiled, steamed or fried, or easily baked like I did, by spraying some oil on top and in the bottom of the muffin pan so they get golden brown and crunchy.

First brown your ground beef with some onions, garlic, and taco seasoning until the flavors meld together and the meat is cooked through. Then add the corn, cilantro, chopped tomatoes with chiles, and mix together. If you like a little extra heat you could add some extra jalapeños here!

Spray your muffin pan with some cooking spray and place one wonton in each cup. Fill with a tablespoon of the meat mixture and top with a tablespoon of the shredded cheese. Repeat with another wonton on top and another layer of taco mixture and cheese.

Spray or brush the tops of the wontons with a little more oil and bake for about 10-12 minutes at 375 until they are crispy golden brown and the cheese is melted.

Serve on a platter with some salsa and sour cream and garnish with cilantro or green onions.

So fun and absolutely delish! Feel free to play with the toppings that you like – jalapeños, green onions, hot sauce, avocado or guacamole would be amazing.

Any way you make them you can bet they’ll be the hit of the party!

Crunchy Baked Taco Wonton Cups

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 12 Wonton Taco Cups

Serving Size: 1

These Crunchy Baked Wonton Taco Cups are basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro...and they are soooo good and so easy to make!

Ingredients

24 Twin Dragon Wonton Wrappers
1 tablespoon vegetable oil
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1/4 cup chopped cilantro, plus extra for garnish
1 packet taco seasoning
2/3 cup water
1/2 cup cooked corn
1/2 cup diced tomatoes with chilies
1 cup shredded Mexican Blend cheese
1/2 cup sour cream, for garnish
1/2 cup salsa , for garnish
Jalapeños, for garnish
Green onions, for garnish

Instructions

Preheat oven to 375 degrees F.
Spray a muffin pan with cooking spray and set aside.
Heat a large saute pan with oil and cook ground beef and onions until no longer pink.
Add garlic and cilantro and cook for an additional minute.
Add taco seasoning and water and reduce heat to medium; cook for an additional 5 minutes to let flavors meld.
Stir in the corn and diced tomatoes with chilies, cook for 5 minutes more.
Line each cup of prepared muffin pan with one wonton wrapper.
Add 1 1/2 tablespoons of taco meat mixture and 1 tablespoon of cheese into each wrapper.
Repeat layering with another wonton (pressing down a little bit) and add more taco meat and cheese into the pan.
Bake for 10-12 minutes until the wontons are golden brown and crispy and the cheese is melted.
Top the Baked Wonton Cups with salsa, sour cream, more cilantro and green onions and jalapeños if desired.

Notes

Feel free to experiment with fillings and toppings and most of all enjoy! Double or triple the recipe for a larger crowd.

https://www.theartfulgourmet.com/2021/01/crunchy-baked-taco-wonton-cups/

I can think of a million different ways to make these Crunchy Baked Wonton Cups – try chicken or shrimp or pork with some different sauces and toppings!

Have fun experimenting with them and if you make my recipe please leave a comment below on how they turned out!

Follow JSL Foods on Social Media for more fun recipe ideas! You can find the Wonton Wrappers online or in these stores: Walmart, Albertson’s, QFC, and Giant Food Stores, Shaw’s, Von’s, Stater Bros, Fred Meyer, Safeway, Associated Stores, Shop N Shop, Winco, and Price Chopper.

#JSLFoods #BloggerRecipeChallenge #TwinDragon #ChefYaki

November 9, 2017March 15, 2023

Holiday Sausage, Mushroom and Cheese Turnovers

hey guys..the holidays are rapidly approaching and we all know what that means…parties, parties and more parties…full of friends and family sharing delicious food and drinks together. It’s the best time of the year!

I recently did some recipe development and a photo shoot for one of my clients, Seven Barrels, maker of premium infused Italian olive oils and vinegars with delicious flavors from natural ingredients. For the holidays I created a series of recipes featuring their Raspberry Balsamic Vinegar and Meyer Lemon Olive Oil – a delicious, sweet and tart flavor pairing that’s perfect for the holidays.

I decided to make some party food because we all like parties and appetizers / small bites are the way to go to keep them fun and social! My recipe for Sausage and Mushroom and Cheese Turnovers is an absolute flavor bomb and they’re super easy to make!

They’re stuffed with sweet Italian sausage, ricotta cheese, green onions, mushrooms, cranberries and mozzarella all wrapped up in buttery flaky baked puff pastry topped with sesame seeds. They’re the perfect crunchy, savory, cheesy bite in your mouth, with a hint of sweet and tart from the cranberries, lemon olive oil and raspberry vinegar for dipping.

You’re definitely gonna want to make these for all your holiday parties..trust me, they won’t last long 😉

Sausage, Mushroom and Cheese Turnovers

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Makes 18 (4-inch) turnovers.

Serving Size: 1 turnover

Ingredients

2 tablespoons Seven Barrels Meyer Lemon Olive Oil
½ pound sweet Italian sausage, casings removed
½ cup green onion, sliced (about 4 scallions)
½ cup baby bella mushrooms, chopped
½ cup dried cranberries or tart cherries
¾ cup ricotta cheese
1 ½ cups mozzarella cheese, shredded
2 eggs, beaten, divided
1 tablespoon Seven Barrels Raspberry Balsamic vinegar, plus extra for dipping
Dash of Italian seasoning
Sea salt and freshly ground black pepper, to taste
1 package (17.25 ounce) frozen puff pastry, thawed (2 sheets)
2 tablespoons sesame seeds, for garnish
Coarse sea salt, for garnish
Chopped rosemary, for garnish

Instructions

Preheat oven to 400 degrees F.
Heat 2 tablespoons of Seven Barrels Lemon Olive Oil in a large skillet over medium-high heat. Add the sausage and cook for about 5 minutes until it starts to brown, crumbling while cooking to separate the meat. Add the green onions and mushrooms and cook for another 5 minutes until the veggies are soft and meat is cooked through. Drain the fat and excess liquid, set cooked mixture aside to cool.
In a large mixing bowl, combine cooked sausage mixture with dried cranberries or tart cherries, ricotta, mozzarella cheese, 1 beaten egg and 1 tablespoon Seven Barrels Raspberry Balsamic vinegar to make the filling. Season with a dash of Italian seasoning, salt and freshly ground black pepper.
On lightly floured surface, roll one sheet of puff pastry into a large 12-inch square. Cut pastry sheet into 9 (4-inch) squares and brush edges with egg wash.
Place 1 rounded teaspoon filling on each square; fold to make a triangle; seal with fingers or fork. Place the triangles on parchment paper or a silicone baking mat on a large rectangular baking sheet and brush egg wash over the top of the turnovers, pierce 3 slits on top of each one, and sprinkle with sesame seeds.
Bake at 400 degrees F for 15-20 minutes or until golden brown. Meanwhile, repeat steps above with the remaining sheet of puff pastry and sausage, mushroom and cheese filling to make 9 additional turnovers. Bake again at 400 degrees for 15-20 minutes.
Sprinkle sea salt and chopped rosemary (or thyme) on top of the turnovers for garnish. Serve immediately with Seven Barrels Raspberry Balsamic vinegar for dipping.

Notes

You can also substitute spicy Italian sausage or ground beef for the sweet Italian sausage. To make a thicker dipping sauce (Balsamic Glaze), heat the vinegar in a saucepan over medium high heat until it reduces by half, drizzle over turnovers or serve as a dipping sauce on the side.

https://www.theartfulgourmet.com/2017/11/holiday-sausage-mushroom-and-cheese-turnovers/

December 17, 2015February 16, 2019

Sweet & Savory Mini Tarts

With the holidays approaching, it’s time to start thinking about fun food to make for all the parties and get togethers with family and friends. I love making appetizers, mini tarts, and small bites for potlucks and parties because it’s fun to experiment with different flavor combinations and they’re generally easy to transport.

One of my favorite things to make are Sweet and Savory Mini Tarts, and I’ve used my KitchenAid® Professional-Grade Nonstick Mini Pie Pan to whip up two delicious tarts that you can bring to your next holiday soiree. I love this pie pan because its nonstick professional-grade construction and removable bottoms make it easy to work with. And the pre-engraved ridges for the crust ensure that all of your tarts and mini pies come out looking perfect!

My Mini Cranberry Apple Almond Tarts are super delicious – sweet and tangy with a little bit of crunch, made with fresh cranberries, orange juice, honey, apples, cinnamon and chopped almonds.

I also made some savory Mini Bacon, Veggie and Cheese Tarts that are great for a holiday brunch or even a small evening get together with friends and family. They’ve got tons of good stuff inside too – eggs, cream, shredded cheese, crispy bacon and lots of fresh sautéed veggies like zucchini, mixed bell peppers, green onion and garlic with a touch of fresh thyme for garnish.

So easy to make and so delicious and fun for a holiday party!

I’d love to hear in the comments below what you would make in the mini pie pan for your holiday party – sweet or savory? Or both? What flavors and ingredients would you use? How would you change up the crust? Be sure to share your take on these sweet and savory tart recipes with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Happy holidays!

Check out how i made them with my KitchenAid mini pie pan Stainless Steel cookware and get the #recipes on the Kitchenthusiast blog HERE!

Disclaimer: As a Kitchenthusiast Contributor, I have been compensated by KitchenAid for this post, but this post represents my own opinion.*