Monday, 8 August 2011

Pillow Fight

I never liked the idea of pillow fights when I was younger because they looked like they would hurt, my hair would get messy, and my favourite pillow might get ruined in the process. 

Basically, I looked at a pillow fight as a no win situation. And since I still don't have any inclination to partake in a pillow fight, I think I was right. 

The only type of pillow fight I can get on board with, is one around the table for who gets seconds of my Zucchini Pillows with BLT. 

These little pillows of goodness are worth fighting for because they taste great, are easy to make, and healthy at the same time. So in order to prevent a squabble, you might want to make up a few batches.

And if you choose to make only the one batch... Don't say I didn't warn you that a fight might break out for the last helping. 

And at least it's only an appetizer, so hopefully you can appease your friends with thoughts of the main.

  • 1 cup(s) of Philadelphia Light Cream Cheese
  • 1 cup(s) of grated zucchini
  • egg
  • 1 pinch of salt and pepper
  • 40 wonton wrappers
  • small tomatoes
  • small bunches of dwarf basil (or 8 leaves of regular basil finely cut)
  • 2 tbsp. of olive oil
  • 2 tbsp. of lemon juice
  1. Combine Philadelphia Light Cream Cheese, zucchini, egg, salt, and pepper in a medium bowl.
  2. Lay wonton wrappers on your counter in a long row and scoop a little of the Philadelphia Cream Cheese mixture in the middle of each one.
  3. Dip your finger in water and run it along the outside of the wrappers. Fold one side over top of the filling on each wrapper and press down tightly to close the wrappers. Repeat until all the filling is used.
  4. Dip your finger in water and run it along the outside of a wonton wrapper. Fold one side over top of the filling and press down tightly to close the wrapper.
  5. Repeat filling process until all the filling is used. (You may use a few more or less wonton wrappers, depending on how large you fill each one.)
  6. Boil salted water in a large pot. Once boiling, gently place a few Zucchini Pillows in the pot and cook until they float to the top of the water, about 3 minutes. Try not to over fill the pot or the Zucchini Pillows may stick together.
  7. Repeat cooking process until all Zucchini Pillows are cooked.
  8. While Zucchini Pillows are cooking, slice tomatoes and prepare basil. Also mix olive oil and lemon juice together for a light sauce.
  9. Place a few Zucchini Pillows on each plate and top with BLT. Enjoy!

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