Hummus Wonton Poppers with Avocado Lime Chimichurri Sauce

It was after the premiere of my recent piano quintet that we all went out to a tapas restaurant and I was introduced to chimichurri sauce.  O-M-G!!!  I thought I had died and gone to HEAVEN!!  I wanted to start dipping topping everything with it and dipping bread in it.  (Okay... along with the romesco sauce Sophie had with her meatballs).

So... I found a new love and appreciation for tapas.  Once again, I had a "hem-ha" first experience at a tapas bar.  It wasn't bad, but I certainly wasn't blown away.  These flavors totally changed my mind!

Thanks to my awesome friend Chloe for suggesting tapas that night and introducing my to this new world of flavors!  <3

The next day?  Well, let's say that Chloe and I went on a food making FRENZY!  We made two different types of wontons and both the chimichurri and romesco sauces.  We ate to our hearts content.

It had been too long...  I needed more of that sauce.  So... here we go.  Here's our SLIGHT adjustment to the recipe.  I won two "meatatarians" over with a (surprisingly totally) vegan meal.  :)  (Hadn't even thought about that until right now!)

Hummus Wonton Poppers

1 package wonton wrapper (50 count)
16 oz hummus (I used Trader Joe's Cilantro Jalapeno Hummus)

You'll need a little water to help seal these pouches.  In the center of a wrapper, place a scant tablespoon hummus in the center.  Wet the sides of the pouch and bring together the sides, sealing them with your fingers.

In a skillet, heat about 2 tablespoons oil on medium heat.  Once ready, place wontons into the skillet and cook on each side for about 3 minutes or until golden brown.

Remove from the skillet and, if desired, allow to drain on paper towels to remove the extra oil

Got a lot of people and want these as finger food for a party?  Double the recipe!

Avocado Lime Chimichurri Sauce

3 medium avocados
1 bunch cilantro
1 bunch Italian parsley
2 roasted poblano peppers
1 small red onion (about 1/2 cup)
4-5 cloves garlic
1 tsp salt
1/2 cup lime juice (about 4 limes)
3/4 cup olive oil
1/4 cup water

In a blender, combine all of the ingredients and blend.  Base texture on your preference.  We blended it so it was nice and creamy.  If you like a little texture, just don't blend it as long.  It's that simple!

This makes a WHOOOOLE lot of sauce, so you'd better be prepared to use it as a topping for other dishes.  You could make some tacos, grill a nice steak, or top chicken breasts and a side of rice with the leftovers.  (You'll see the leftovers used on our Jamaican Jerk Chicken Tacos!).

If you don't think you'll be able to use that much, just cut the recipe in half.

Chocolate Zucchini Muffins

Like muffins?  Like chocolate?  Like zucchini?

Well... even if you said no to the last one, I don't think you'll even NOTICE the green vegetable hiding in this gem.

So - here's variation no. 2 on zucchini.  :)

I guess I don't have too much to say, well, except that here are some pictures of one of my new BIRTHDAY DISHES!!!  Woohoo!!  (Thanks to my mommy - - - Anthro shopping spree!!!!).  Plan on seeing a few new dishes (no pun intended...) in the coming weeks/months sporting some new dinnerware.

Chocolate Zucchini Muffins

3 cups grated zucchini
2 1/3 cups flour
2/3 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 cup butter or oil
1 1/3 cup brown sugar
1/3 cup white sugar
2 tsp vanilla
4 eggs
1/2 cup milk
1 tsp cinnamon
1/2 tsp allspice
1 1/2 cups chocolate chips

Preheat oven to 350.  (or for two loaves of bread, grease a 9x5x3 loaf pan and set aside until ready to use).

In a mixer, combine the butter or oil and sugars together and beat until fluffy.  On medium speed, add the eggs one by one.  Next, combine the grated zucchini, vanilla, milk, cinnamon, and allspice with the wet ingredients and blend just until combined.  In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.  Turning off the stand mixer, add the dry ingredients to the wet and beat just until combined.  Turn off the mixer, add in the chocolate chips, mix once more, for about 10 seconds.

Pour the batter evenly into the muffin pans or the two loaf pans.

Bake muffins for 14-17 minutes, or until a toothpick inserted comes out clean and they "bounce back" with a light touch.  Bake loaves for 40-50 minutes, or again, until done (toothpick test).

Allow to cool for about 10 minutes before removing from the baking pans.

Zucchini Bread

I honestly can't remember when I came-up with this recipe or even what recipes I combined to come-up with this combination.  All I know is, I feel in love with this zucchini bread recipe a LONG time ago!  :)

There are a few "unusual" ingredients in this recipe, but don't let them put you off before you try it!  Also, it looks like QUITE a bit of poppyseeds, but they're really nicely balanced with everything else once the bread is baked.

The crystalized ginger helps give this bread a nice "zing" and twist while adding a uniquely "Fall-like" flavor.

Sit down with a nice hot cup of tea, a cold glass of milk (like you see in the picture in one of my new SWEET glasses!), or grab a slice as you run out the door!

Zucchini Bread

3 cups grated zucchini
2 tbsp vanilla
1/3 cup milk
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp curry
1/2 tsp ginger
1/2 tsp salt
3 cups flour
3/4 cup brown sugar
3/4 cup white sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
zest of one orange
3/4 cup walnuts (chopped)
1/4 cup poppyseeds
1/4 cup crystalized ginger
1/2 cup butter (melted)
3 eggs

Preheat the oven to 350.

In a bowl, combine the grated zucchini, vanilla, milk, cinnamon, nutmeg, cloves, curry, ginger powder, and the first 1/2 teaspoon salt and let sit.

Combine the flour, baking soda, baking powder, and the second 1/2 teaspoon salt in a separate bowl and whisk to blend together.

In a stand mixer, combine the butter and sugar together and beat until light and fluffy.  Next, add in the eggs and mix well.  Add the zest of the orange, walnuts, poppyseeds, and crystalized ginger to the mixer and stir just until incorporated.  Next, add the wet zucchini mixture in and mix for about 30 seconds.  Lastly, add the flour mixture and stir in just until the flour in incorporated into the wet mixture.

Butter and flour two 8"x4"x2.5" loaf pans (or line two muffin tins with 24 paper liners).  Divide the batter evenly between the two loaf pans.  Bake loaf pans for 35-45 minutes, or until a toothpick inserted into the center comes out clean.  For muffins, bake for about 14-18 minutes checking the centers also with a toothpick.

Let cool for about 10 minutes before removing the bread from the pans.

Pear Pork Chops

This... was... divine.  Okay?

I don't want to be arrogant... (so please forgive me if it comes across that way).

Excellent!  Now that we have established that...  Let's move on.

I remember when the thought of a pork chop TERRIFIED me.  I'm pretty sure it stems from my mother's fear - that is, having been served a number of poorly prepared chops at one point in her life.  I think her fear tainted me for a while.  So, somehow, I have moved on and am now perfectly happy with consuming some pork here and there.

Probably four years back or so, while at CIM, a friend and fellow composer and I whipped up a tasty dinner of pear pork chops.  Seeing as I hadn't had it since then, and since I remember it being rather delicious, I decided it was time to make it again.  I don't remember exactly what recipe we used, but I do remember some slight variations.  This, however, was no letdown.

Pear Pork Chops
3 pork chops (about 3/4" thick)
1 tsp fresh chopped rosemary
3 cloves crushed garlic
1 tsp salt
1/2 tsp pepper
1/2 cup sherry
2 bartlet pears
1 tbsp brown sugar
2 tbsp olive oil

In a small bowl, combine the rosemary, crushed garlic, salt, and pepper.  Rub equal parts of both sides of each pork chop.  Let the pork sit while the skillet heats and you slice the pears into 1/8" thick slices.

Heat skillet on medium-high heat.  Add olive oil and allow to heat.  Place pork in the skillet and allow to sear and cook for 5-6 minutes, turn pork, and repeat.  Check the internal temperature with a food thermometer.  (Note!  The USDA has changed the safe internal temperature for pork from 160 down to 145).

Remove the pork chops from the skillet and set aside.  Very carefully, put the sherry in the hot skillet to allow the alcohol to burn off (enjoy the nice sizzle and display when you do it, though).  After about 30 seconds, turn the heat down to medium heat, add pears, a dash of salt, and brown sugar to the skillet.  Allow to reduce and saute for roughly 10 minutes.

Place the pork back into the skillet and allow to reheat on both sides and absorb some of the sauce for about 90 seconds on both sides.  Remove from heat, place pork on serving platter, top with the sauteed pears, and serve.