I have a short post for you today, but a good one. One that you’ll definitely refer back to. As I’ve mentioned, Adam and I hosted a few friends for New Year’s Eve last week. We wanted to make sure we had more than enough food and drinks and, of course, we wanted it all to be delicious but easy.
A LOW STRESS MENU
I knew we’d likely spend the majority of the day cleaning, cooking, and setting up, and I was totally fine with that, but I did not want it to be stressful under any circumstances. Since I had been down for the count just days before, the last thing I wanted was to wear myself out. So, we put together a menu that was easy peasy to make. Lots of assembling, minimal cooking, minimal ingredients.
What’d we end up with? A charcuterie board. Ricotta pomegranate crostinis. Crab rangoon dip. Sliced brisket with horseradish mayo. Sweet and spicy nuts. Cheese straws. A hash brown casserole and pigs in a blanket for late night.
Everything was super simple and delicious, but the standout? Spicy cream cheese wontons with a sriracha soy sauce. Omg. I could have eaten these for days (okay, I did).
SPICY CREAM CHEESE WONTONS
These are super, super simple to assemble and bake. Don’t mess with the deep frying method. It’s not worth it, and, I mean…these are healthy because they’re baked, right?
Wonton wrappers (find them near the tofu in the grocery store!)
Cream cheese (whipped is easier to use)
Sriracha
Egg
Lemon juice
Soy sauce
Preheat the oven to 350 degrees. Mix together an egg with a tablespoon of water. Lay out your wonton wrappers on a lightly greased cookie sheet. With each wonton wrapper, take your finger, dip it in the egg mixture, and draw a line down each edge of the wrapper forming a square.
Mix together the cream cheese with sriracha to taste and a splash of lemon juice. In the middle of each egg bordered wrapper, plop a bit of the cream cheese mixture. Don’t overfill or they’ll explode in the oven! Press the opposing corners of each wrapper together in the middle, as seen in these finished wontons. Bake for 15-20 minutes or until lightly browned.
Mix together sriracha and soy sauce to taste. Dip the slightly cooled wontons and enjoy!
