And so another week begins…last week was jam-packed with University stuff for the hubby, doctors appointments, errands that absolutely had to be run and so much more. We’re really looking forward to a bit of a recovery week this week.
We scored some beautiful squash (zucchini, yellow squash, and butternut…Oh My!) this weekend at the farmers market downtown, so this week’s meal plan is all about enjoying comfort foods while incorporating lots of veggies.
We bought a stand-up freezer for the garage after moving into our new house a couple months ago. I’ve made it my little mission to make the most out of that purchase and decided that it would be a good idea to always keep 2 or 3 emergency meals in the freezer for those extra crazy weeknights when nothing is going right, the toddler tantrums are in full swing and all you want to do is just give up and order an overpriced, mediocre pizza. Does anyone else have those nights?
Anyway…we had some extra ground beef on our hands after making our taco soup recently, so I decided to go with making a simple beef stroganoff casserole for the freezer this week.
What’s on your menu this week? I’d love to know, so leave a comment below!
It has been a crazy week, but we finally got a sneak peak of Fall weather (at least Fall in the South) and I am loving it. I finally don’t have to feel like a crazy person only dreaming of Fall things and can drink my apple cider outside on the porch, rather than having to crank the AC.
Looking forward to a relaxing weekend at home with the family. Whatever you have planned, I hope you enjoy plenty of weekending.
Here are a five things that I’m loving this week:
one// Absolutely loving the cool weather that has finally arrived so that I have a reason to break out my new favorite shirt. Excited to rock the black and white to get into the Halloween spirit. Wore it while running errands with the little guy this morning and got so many compliments. Love when you find these affordable gems at Old Navy!
Could resist this “Scary But Cute” tee for my favorite Mickey-obsessed toddler. I have no choice but to support his Disney addiction at this point…since I started it…
two// How could I not include my favorite Fall candle? I know I’ve mentioned it before and Instagrammed it more than once, but it seriously is Fall in a jar and I look forward to it every year. If they ever retire this scent it will break my heart…just don’t even think about it Bath & Body Works!
three// First batch of Pumpkin Brownies are in the oven right now and I can’t wait to devour them tonight after our weekly Friday pizza dinner. The house smells heavenly right now.
four// Totally sucked into the first couple of episodes of This Is Us. I was a die hard Parenthood fan and there’s been so much hype around this being the new Parenthood. It’s good, and I’ll probably keep watching it for awhile because I’m a sucker for good character development, but I don’t think it will end up coming close to the special place Parenthood has in my heart. Is anyone else watching? Do you have any other new show favs this season?
It’s been awhile since we last made a batch of crispy fried wontons at home. Every time we go out for Chineses food or order takeout I can’t resist ordering the Crab Rangoon. They’re just sooo good and I’m always up for fried cheesy goodness. Are you with me?
Since we moved to Alabama we haven’t found any decent Chinese food. We recently received a few new recommendations for local places to try so there’s hope, but what I’m trying to say is that I almost forgot about the awesomeness of a good wonton. We’ve tried a few fun homemade wonton variations in the past (see Basil Cream Cheese Wontons and Pumpkin Dessert Wontons), but with Tortilla Soup on the menu this week I decided to take a Mexican twist on the good ole’ wonton. Enter these Creamy Avocado Wontons. Dare I say these are my favorite fried wontons yet? Umm…YES!! These are probably my new favs — homemade or from a restaurant.
These were SO yummy! The filling is perfection (I think any fellow avocado-lover would agree) and these homemade wontons took our soup night dinner to another level. Give these a try and leave a comment below to let us know how you like them.
Nasoya Wonton Wrappers
1/3 brick of cream cheese
1 avocado, sliced and mashed
sprinkle of cumin
sprinkle of garlic salt
juice from 1/2 lime
1 Egg (for egg wash)
splash of water
Oil for Frying
Mix together cream cheese, avocado, seasonings and twist of lime with a fork. Continue to mash and mix until well incorporated and the mixture has a smooth, creamy consistency. Set aside.
In a small bowl, whisk together the egg and a little water to make a basic egg wash.
Place a single wonton wrapper on a clean, flat surface. With a small brush, paint all four edges of the wonton wrapper with the egg wash.
Place a small dollop of cream cheese filling onto the center of the wonton.
Fold wrapper in from corner to corner on both sides of the wonton wrappers (or fold into the desired shape) using the egg wash to seal the wonton wrapper together.
Make sure to pinch the edges of the wonton to create a tight seal so that the filling stays inside during the frying process.
Heat Oil. Tip: To see if your oil is hot enough, stick a wood toothpick into the oil. If you see bubbles and the oil starts to fry the toothpick, it’s ready.
Lightly drop wontons into oil one at a time, frying for 25-30 seconds each until light golden brown.
Remove from oil with a slotted spoon and place on a paper towel until ready to plate and serve.
Enjoy impressing your guests or devour them all yourselves like we did (hence the iPhone snap and forgetting to take a picture of the inside of these tasty treats)