Snackin’ with Sarah Sellers: Guacamole Dumplings

Guacamole Dumplings

The Texas State Fair is a magical place. Only there can you find anything you could possibly imagine deep fried. I typically stay away from fried food but when that wonderful time of year rolls around I go into complete food junkie mode.

All season long for American Idol I’m cooking up themed recipes for Yahoo! Music Lyndsey Parker and her Reality Rocks Blog! This week the contestants are still in Vegas so I took some inspiration from my favorite Sin City chef, Bobby Flay.

I bought way too many avocados this week and didn’t want any of them to go to waste so when I was thinking of appetizer ideas I decided to take a que from my favorite state fair snack, Fried Guacamole.

I love how the texture of the wonton wrappers kept the dumplings light, crispy and full of flavor! You have to give these a try, you won’t be able to eat just one!

Happy Eating!


Guacamole Dumplings

Ingredients

    • 2 large avocados
    • 2 tbsp red onion, minced
    • 1 tbsp cilantro, minced
    • 1 garlic clove, minced
    • 1 tsp lime juice
    • 1/2 tsp chili powder
    • 1/2 tsp cumin
    • 1/4 tsp kosher salt
    • 1/4 tsp cracked black pepper
    • 1 cup rotisserie chicken breast, diced
    • 1 oz queso fresco
    • 1 egg
    • wonton wrappers
    • 2 cups canola oil
    • salsa

In a large bowl mix together the avocados and next 8 ingredients, through the pepper, until smooth. Taste and adjust seasoning accordingly.

Guacamole Dumplings

Add the diced rotisserie chicken.

Guacamole Dumplings

And crumbled queso fresco.

Guacamole Dumplings

Take a wonton wrapper and brush the edges with the egg wash. Place a tablespoon of the guacamole in the center of the wonton.

Guacamole Dumblings

Starting from the middle pull the edges of the wonton wrapper over the guacamole and pinch to seal.

Guacamole Dumplings

Making little packets.

Guacamole Dumplings

Heat the oil in a large dutch oven over high heat. Fry the dumblings until golden brown.

Guacamole Dumplings

Remove and place on a paper towel to soak up the excess oil.

Serve with your favorite salsa. Check out my Fire Roasted Salsa recipe!

Bon Appétit! 

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Snackin’ with Sarah Sellers: Black Bean Bruschetta

Black Bean Bruschetta

There’s nothing more relaxing then Sunday afternoon, especially after the insane week I just had. The husband and I just got back from an amazing long weekend in New Orleans, one of my favorite cities. Unfortunately, the Wifi we were suppose to have in our apartment wasn’t working so I wasn’t able to post this week’s Idol recipes.

The competition on American Idol continued in Vegas so I let one of my favorite restaurants in Sin City inspire my recipes. I’m a massive Bobby Flay fan and Mesa Grill is a must visit next time you’re in the mood for some delicious southwestern cuisine.

So for my first Idol inspired recipe I’m putting a twist on an Italian classic with my Black Bean Bruschetta.

Check out this season’s American Idol recipes on Lyndsey Parker’s Reality Rocks Blog!

Happy Eating!


Black Bean Bruschetta

Ingredients

Black Beans

    • French baguette
    • olive oil spray
    • 1 tsp extra virgin olive oil
    • ¼ cup red onion, diced
    • 1 tsp jalapeno, diced
    • 1 large garlic clove, minced
    • 15oz can black beans, rinsed and drained
    • ½ tsp cumin
    • 1 tsp chili powder
    • ¼ tsp kosher salt
    • ¼ tsp cracked black pepper
    • 1 cup chicken stock
    • 1 tbsp heavy cream

Relish

    • ½ avocado, diced
    • 1 tbsp red bell pepper, diced
    • ¼ tsp jalapeno, diced
    • 1.5 tbsp cilantro, minced
    • ¼ tsp kosher salt
    • ¼ tsp cracked black pepper
    • 1oz queso fresco, crumbled

Preheat oven to 350.

Slice the baguette into 8 thick slices, around ½ an inch, and spray with the olive oil spray.

Black Bean Bruschetta

Bake until warm and crispy. Remove from oven and set aside.

Black Bean Bruschetta

Heat one teaspoon of olive oil in a medium saucepan over medium high heat. Sauté the onion and jalapeno until softened, around 5 minutes. Add the garlic and sauté until fragrant.

Black Bean Bruschetta

Add the black beans and next 5 ingredients, through the chicken stock, and bring to a boil. Simmer until the liquid has reduced by ¼ cup, 15-20 minutes.

Black Bean Bruschetta

While the black beans cook combine the avocado and next 5 ingredients in a small bowl, through the black pepper, reserving ½ tsp of cilantro for garnish. Set aside.

Black Bean Bruschetta

Swirl the cream into the beans and using a potato masher mash the beans until nice and creamy. Taste and adjust seasoning accordingly.

Spoon the black beans on top of the bread and top with a tablespoon of the relish. Sprinkle with the cheese and cilantro.

Bon Appetit!

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