I have been working through something very difficult for the last few days, and I think it’s finally time to admit it and talk through it with you all.
I originally wanted to publish a post on Monday. As in three days ago. But something occurred on Sunday that I couldn’t have prepared myself for and that I couldn’t have set time aside for beforehand. You see, on Sunday afternoon I finally logged into Netflix for the first time on my own, and I lost a battle with my curiosity.
It has twelve whole days since the rice crispy post. These last twelve days have been absolutely hectic, but I have not gone through any one of them without thinking about all of you a feeling a bit guilty for neglecting you for so long!
While Mitch was at work last Tuesday, I spent the entire day experimenting to perfect these pot pie pockets. Pot pie pocket. Say that ten times fast, eh?
The smell of pot pies always sends me to warm and comforting childhood memories, when my mom would opt out of an extensive dinner from scratch and instead pop three little meal-sized pies in the oven, cutting our initials into the tops for identification: mine had a perfectly geometric “K,” hers a jagged “D” for Deborah, and my little sister, Lexxy, had the “L.” Sometimes after an hour in the oven, the “K” would be replaced with a puddle of pot-pie gravy, but that didn’t bother me one bit.
You all should know now that I like my wonton soup AMPED UP. None of that broth-with-a-wonton-and-one-piece-of-spinach junk.
That being said, this recipe is fairly simple, and it modifies the traditional wonton soup vibe to be more filling. I know that this is against the wonton soup rules, as its meant to be a starter, but unless you’re running an asain restaurant, I don’t think anyone will complain about the additional ingredients.
Mitch often reminds me that these are his favorite little things I’ve made thus far. They really are pretty good, but I am definitely biased: tacos are my favorite meal ever. Ever since I was about five years old, I have answered “tacos!” to any question about my favorite food. And that’s because they are delicious. Also, they have been an item that has been so easy to adjust and customize through my becoming vegetarian at age 12 and vegan 7 years later. Even if seasoned beef is the “main ingredient,” you can always fall back on beans, lettuce, tomato, avocado, and olives, and it is so possible to swap ingredients depending on taste and preference. Also, you could be the loser vegan that I am and just use a replacement beef.
After a life time of loving them, I thought it was time to pay tribute to the wonderful world of tacos with crunchy, munchy, bite-sized taco muffins!