Just because it’s Tuesday doesn’t mean we can’t chow down with some awesome football snacks, right? Here’s my take on a guacamole chip & dip using baked wonton wrappers and spicy crab salad. Yum, yum! They’re so easy to make, baked not fried, and super healthy. Whip these out at your next football get-together and watch your friends “ooh and ahh!” Go team!
Fill each muffin tin with a wonton wrapper.
Bake the wontons in a muffin tin for 10 to 12 minutes until golden brown.
Place a layer of fresh guacamole at the bottom of each wonton.
- 18 fresh wonton wrappers
- 1 (8 oz.) jar white lump crab meat (picked over for shells)
- ½ yellow bell pepper, seeded and finely chopped
- 2 Thai red chili peppers or 1 jalapeño pepper, seeded and finely chopped
- 3 green onions, sliced
- Juice from ½ lime
- ¼ teaspoon Kosher salt
- 2 tablespoons fresh cilantro, chopped
- ½ cup store-bought guacamole
- Spicy Aioli:
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
- Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. Place a wonton wrapper into each of the muffin openings, pressing down firmly to prevent bubbling. Bake for 10-12 minutes until golden brown. Remove from oven and let cool on a baking rack.
- Meanwhile, in a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime juice, salt, and cilantro.
- To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek (or Sriracha sauce). Set aside.
- To assemble the wontons: Place a layer of guacamole at the bottom of the wonton. Add a small scoop of crab salad, and top with a dollop of aioli sauce.
One thing is certain, when you make this easy pork soup you will not be slaving in the kitchen all day! I used the leftover pork from my Chinese Five Spice Pork Tenderloin recipe to flavor the dish and provide the protein. Just make the broth, add in your veggies (shiitake and oyster mushrooms, garlic, carrots, and onions) and the flavorings. Layer it with yummy soba noodles and top it off with the pork and a soft-boiled egg. It’s even better tasting the next day! So, so good! Really healthy Asian noodle soup, no lie!
Soba noodles soak up the amazing flavors of this soup!
- 2 tablespoons canola oil
- 3 garlic cloves, crushed
- ½ onion, chopped
- 1 carrot, diced
- 1 tablespoon ginger, minced
- ½ cup shiitake mushrooms, sliced
- ½ cup oyster mushrooms, sliced
- 4 cups low sodium chicken broth
- 2½ tablespoons reduced-sodium soy sauce
- ¼ teaspoon pepper
- 4 ounces cooked soba noodles
- 4 green onions, sliced (extra for topping)
- ½ cup fresh cilantro, chopped (extra for topping)
- Sliced Chinese Five Spice Pork Tenderloin*
- 1 soft boiled egg, sliced in half
- Heat the oil over medium-high heat in a heavy soup pot. Add the garlic and onion and cook 3 minutes. Stir in the carrots and ginger another 2 minutes. Add the mushrooms and cook another 5 minutes until onions are translucent. Pour in the chicken broth, soy sauce, and pepper. Stir well to combine. Bring to a boil. Cover and simmer for 5 minutes. Stir in the green onions and cilantro.
- To assemble: Place the soba noodles at the bottom of a large soup bowl. Ladle in the soup. Add the pork tenderloin to the soup. Top with eggs. Garnish with green onions and cilantro.