You Can Call Me the Overachiever.....

For my superbowl appetizer I decided to make lettuce wraps and since this would also be my family's dinner I had to have something to go along with it. Since I am always thinking of my sweet husband ( he loves cream cheese wontons) those were to be the side dish. I also decided to incorporate Chinese New Year- hence the theme of these appetizers... so here you are ladies!

Here are the ingredients you will need for the crab and cream cheese wontons:

In a large heavy sauce pan heat oil to 375 degrees F (190 degrees C)

In a medium bowl, mix cream cheese, crabmeat, (the recipe calls for 2 cans I only put in 1) garlic powder, paprika and water chestnuts.

Place a small spoonful of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.

I was in a hurry and forgot to take an actual picture of the wontons frying but you get it....

In small batches, fry the wontons 3 to 5 min or until golden brown. I served them with sweet and sour sauce (out of a jar) Enjoy!

Crab Rangoon

Ingredients:

1 qt oil for deep frying

1 8 oz package cream cheese softened

2 6 oz cans crabmeat drained and flaked

1/2 tsp garlic powder

1/4 tsp paprika

2 T water chestnuts, drained and chopped

1 14 oz package wonton wrappers

Directions:

1. In a large heavy sauce pan heat oil to 375 degrees F

2. In a medium bowl, mix cream cheese , crabmeat, garlic powder, paprika and water chestnuts.

3. Place approx. 1 tsp of the cream cheese mixture in the center of the wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.

4. In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

So by the time I had finished this recipe (it doesn't take long but I was taking pictures and what not) my kids were screaming and my husband was getting antsy, I just decided to give you the recipe and the finished product. This one was even faster than the first and oh so delicioso!

Chicken Lettuce Wraps

Ingredients:

1 to 1 1/2 pounds thin cut chicken breast or chicken tenders

2 T vegetable oil

Coarse salt and coarse black pepper

3 cloves of garlic chopped

1/2 red bell pepper, diced

1 small can water chestnuts, drained and chopped

3 scallions, chopped

3 T hoisen, Chinese bbq sauce , available on Asian foods aisle of market

1/2 large head of lettuce, washed, core removed, head quartered

Directions:

Chop chicken into small pieces. Preheat wok or skillet to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a min or two. Add salt and pepper to season, then garlic. Cook a minute more. Add bell pepper, water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin sauce and toss to coat the mixture evenly. Transfer the mixture to serving platter and garnish with scallions. To eat, pile spoonfuls into lettuce leaves and enjoy!

GUNG HAY FAT CHOY and GO CARDINALS!

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