These Pineapple Wontons are one of my favorite appetizer recipes. They are filled with cream cheese and pineapple and baked—not fried! Don’t forget the Togarashi Powder!
Stop! Don’t touch that back arrow! You are really on Everyday Southwest and that is really a wonton sitting on those chopsticks. What is a wonton doing on a Southwest food blog? It’s here to announce our big October surprise.
I am proud to announce our new cookbook 200 Appetizers is finally here and it’s just in time for the holiday party season.
Isn’t it beautiful? 200 Appetizers is our very first cookbook collaboration. Donna and I have pulled out all the stops and filled the book with our biggest appetizer hits. Of course, there are plenty of the Southwest flavors and the grill recipes that are so close to our hearts but, we have taken the opportunity to spread our wings and show off our favorite East Meets West Asian inspired recipes, Festive Holiday Fare, Updated Classics, Mediterranean Mix and even a few “city-fied” Elegant Fare recipes for those occasions when you really want to impress your guests.
There are recipes for every party from football games to dinner with the boss and everything in between packed into this cute little cookbook. We have also included a great variety of fast and easy recipes along with a few that are a little more advanced for the times you have a little more time to spend.
I do have to give a shout out to our fantastic publishers, Gibb-Smith Publisher, and their out standing team for invaluable help and guidance. 200 Appetizers is part of a book series published by Gibb-Smith and I have to admit that I had know idea how they could possibly make our appetizers look as cute as the cupcake book. They pulled it off and then some! I think it is the cutest book in the series. No bias what so ever.
We’ve featured the Pineapple Wonton recipe from our cookbook in this post to let you try out our fast and easy spin on Asian flavors and show you how quickly you can make great appetizers for a crowd. We hope you will like it and order the book for at least 200 of your closest friends.
We have made hints around that our cookbook was coming but, we needed to make sure it was available from as many vendors as possible before our big announcement.
To help us celebrate, our awesome publisher Gibbs-Smith has offered a 35% discount to all of Everyday Southwest readers and friends. The offer is available from the Gibb-Smith website. Just type in the special discount code”apps” to get the reduced price.
Pineapple Cream Cheese Wontons are in our very first cookbook!
200 Appetizers is available on line from these retailers as well as bookstores and some gift shops though out the country:
Barnes and Noble Book Sellers (and in stores)
Order now so you have time for the fun Halloween appetizers!
We have also put our best tips for planning an appetizer party to the cookbook and believe me, Donna and I have planned a lot of parties! Family events, weddings, baby showers, holiday meals for the masses, bride’s luncheons… you name it, we’ve done it! And yes, I have cooked for my husband’s CEO! Scary!
Lot’s of fun things are planned for getting the word out about our book so be sure to subscribe to our email updates.
“Like” Everyday Southwest’s fan page for the fastest news on where to find the cookbook, discounts and give aways. We have some fun stuff in the works!
- 24 wonton wrappers
- 8 oz. cream cheese
- 8 oz. can crushed pineapple, drained
- 2 green onions, minced
- Vegetable oil for frying
- 1 tablespoon sesame seeds
- 1 tablespoon orange zest, dried
- 1 teaspoon chile powder
- 1 teaspoon sea salt
- 1 teaspoon green nori flakes (optional)
- Dipping sauce of your choice
- Drain pineapple. Mix into room temperature cream cheese. Add green onions.
- Scoop 1 teaspoon of pineapple mixture onto the center of a wonton wrapper. Brush the edges of the wonton wrapper with water to help seal the wontons. Fold wonton in half diagonally to make a triangle. Repeat with remaining wontons..
- Heat several inches of vegetable oil in a large pot. Fry wontons at 360° until golden brown and crispy or bake at 350 for 12 to 14 minutes.
- Drain on paper towel.
- Mix together the sesame seeds, dried ground orange zest, chile powder and sea salt to make Togarashi spice mix.
- Plate the wontons.
- Sprinkle with Togarashi spice mix.
- Serve with dipping sauce of your choice.
We would love to hear from you!
—posted by Sandy
So exciting!! Congratulations! (And I can’t wait to try this- yum!!)
Thanks Deborah!
The book is truly wonderful, Sandy – and your “cheffy” touches added so much. I am very proud of how it turned out!
You rock! Congratulations… and can we talk about autographed copies? book tours in the Pacific NW? TV spots, etc.? I’ll stay tuned.
Hi Dee! And yes! We will autograph one for you the minute I get one. You are the first person to ask… I feel like a rock star or something 🙂
Congratulations on the hot new arrival, guys! I can’t wait to finally see it for myself. I know it’ll be excellent!
Proud to know you both. <3
Congratulations! I’m sure it exciting to see such hard work with a cover on it and what a lovely cover it is! Love the concept! headed over to check it out.
Thanks! It was a lot of work but… a lot of fun, too!
I am a huge pineapple fan – this recipe sounds incredible!
Hi Kate, I hope you try them! Thanks for “stopping by.” We love hearing from everybody.
Sweet, sour, and creamy in one bite! Sounds like the perfect appetizer!
Congrats! The book looks beautiful and I love the idea of so many delicious appetizer recipes all together! These pineapple wontons look wonderful. What are your favorite dipping sauces to use with them? Thanks.