3 recipes for your next tailgate

Moani Wright-Van Alst
October 25, 2018
food

It’s football season, which means tailgating and family potlucks. These local favorites are sure to be a hit at your gathering.

BAKED CRAB WONTONS 

Ingredients

  • 2 packages wonton wrappers

  • 8 oz. imitation crab, chopped

  • 8 oz. reduced-fat cream cheese

  • 8 oz. water chestnuts, chopped

  • 1-2 Tbsp. mayonnaise

  • 1/4 cup green onions, chopped

  • 2 tsp. garlic powder

  • Salt and pepper to taste

 

Instructions

Preheat oven to 450 degrees.

Blend all ingredients together, except the wonton wrappers.

 Place approximately 1 ½ tsp. of the mixed ingredients in the middle of a wonton wrapper. Apply water to edges of wrapper.

 Fold from opposite corners to form a triangle or fold over to form a rectangle. Press to seal.

 Store wontons on a baking sheet lined with waxed paper until ready to bake.

Spray baking sheet with cooking spray.  Arrange wontons in a single layer about an inch apart. Spray wontons with cooking spray.

Lower oven temperature to 350 degrees.

Bake 10 minutes, flip. Spray with cooking spray. Bake another 10 minutes Turn the oven off and keep the wontons in the heat until they're a golden brown (10-15 minutes). They'll get crisper the longer you leave them in.

 Note: Bakes well straight from the fridge. Cooked wontons reheat well.

 

EDAMAME RICE 

Ingredients

  • 3 cups rice cooker cups raw brown or white rice

  • 1 cup prepared (seasoned) nametake mushrooms

  • 1/4 cup ochazuke wakame furikake

  • 1/3 lb shelled frozen soybeans, thawed

 

Instructions

Cook rice according to directions. Add mushrooms, furikake, and soybeans. Toss to combine.

Tip: Edamame rice is also good as musubi, the perfect hand-held snacks on the go.

 

BOILED PEANUTS

Ingredients

  • 1 ½-2 lbs. peanuts

  • 8 Tbsp. salt

  • 6 star anise

 

Instructions

Soak peanuts in water overnight and drain the next morning.

Tip: Place a plate over the peanuts in your pot to fully submerge the peanuts.

Fill a pot halfway with water. Add salt and star anise and bring to a boil. Add the drained peanuts and enough water to cover. Cook for 30 minutes, stirring every 10 minutes.

Check peanuts for desired consistency. If you like softer peanuts, boil longer.

Remove from heat. Let sit in pot until cool (about 1 hour).

 

 

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