Creamy Goat Cheese Dressing
"Do not regret growing older. It is a privilege denied to many." –-Unknown
It’s my birthday today.
Although I’m taking a few minutes to type this up, I get to spend the day with my Husband and daughter.
For me, birthdays are a bit like Thanksgiving, which is fairly fitting seeing as that my birthday often falls during the same week. Maybe it’s because my Dad died in his 20’s, or because I am by nature a grateful person, but birthdays make me feel lucky. Another years worth of experiences and knowledge under my belt.
Time to set some goals and remember the ones I’ve accomplished over the past year. This time last year I was contemplating writing a book proposal, and just two weeks ago I signed my first (yes, first, of what I hope to be many) book deal.
This year my goals are more personal:
1. Learn how to say no without feeling guilty.
2. Know my value and how to ask for it without apologizing (as in, stop doing so much work for free!)
So, seriously, help me out. I might need some accountability with those two.
- 4 oz cream cheese
- 1/4 cup sour cream
- 1/4 cup parmesan cheese
- 1 tbs corn starch
- 1/2 tsp smoked paprika
- 1/4 cup beer
- 1/2 tsp sriracha
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 24 wonton wrappers
- 2 tbs green onions, chopped
- 1/4 cup canola oil
- In a food processor combine the first 9 ingredients (everything except the wonton wrappers, green onions and the oil), process until well combined.
- One at a time, place the wonton wrappers on a flat surface. Using your fingers or a pastry brush, wet the edges or the wrappers with water.
- Place about 1 tbs of filling in the center of the wrapper. Sprinkle green onions on top (about 1/4 tsp).
- Fold wrapper over to create a triangle, press the edges together until very well sealed. Brush the bottom of the triangle with water and fold the corners into the center and press into shape.
- Heat oil in a pan over medium high heat until hot but not smoking. Adjust heat to make sure it does not get to the smoking point, or the wontons will burn.
- Carefully add wontons to the hot oil, cooking until golden brown, about 2 minutes per side.
- Serve immediately, wontons will get soggy if they sit.
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