Amazing Finger Foods You'll Be Proud to Give Away


Celebrated annually every 15th day of July is the National Give Something Away Day. So today, it’s all about GIVING-- sharing your blessings. There’s no set rule, practice or tradition on how we must commemorate this occasion. Whether it’s to give items you don’t need anymore, a free meal, sweet nothings to a loved one, a monetary donation to charity, or even your time; it doesn’t really matter. As long as you wholeheartedly give it, that’s what truly counts. 

Today, here at California Home Goods, we’ll be more generous with something that without a doubt everyone will love: FOOD. Because honestly, who doesn’t? So if you’re feeling more generous today on giving your time and your effort for the people around you, why don’t you make this July 15th extra special by giving away these awesome happiness-inducing tummy-filling finger foods: 

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Baked Cream Cheese Wontons

Whether you’re having a get-together, going for a nice little picnic, or bringing delicious finger foods to your son’s football practice, these crispy wontons oozing with goodness will surely be a hit. What’s more amazing about these is that they’re absolutely easy to make!

  • 8 ounces medium shrimp, peeled, deveined and roughly chopped

  • 4 ounces cream cheese, at room temperature

  • 2 cloves garlic, minced

  • 2 green onions, thinly sliced

  • 1 tablespoon freshly grated ginger

  • 1 teaspoon sesame oil

  • 1 teaspoon Sriracha, optional

  • Kosher salt and freshly ground black pepper, to taste

  • 16 2-inch won ton wrappers

  • 1 large egg, beaten

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large bowl, combine shrimp, cream cheese, garlic, green onions, ginger, sesame oil and Sriracha, if using; season with salt and pepper, to taste.

To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with egg. Fold all sides over the filling to create an “X”, pinching the edges to seal.

Place wontons in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.


Shrimp & Veggie Egg Rolls

The amazing part about these egg rolls is that you have the option to either deep fry them for that extra crispness or, you can simply bake them to have that good-for-you egg rolls that still taste awesome. This recipe is best for potluck lunches at the office--your workmates will surely go gaga over these!

  • 2 cups broccoli slaw mix

  • 2 Tbs parsley chopped fine

  • 2 Tbs butter (regular or non-fat)

  • 1 1/2 Tbs minced garlic

  • 1/2 tsp ground ginger

  • 1/2 tsp sesame oil

  • 1/2 Tbs honey

  • 1 1/2 cups pre-cooked shrimp (shelled), should have about 25 small shrimps

  • 8 egg roll wrappers

  • water to stick the egg roll together

  • oil for frying 

Dipping Sauce

  • 1 1/2 Tbs honey

  • 2 Tbs soy sauce

  • 1/2 Tbs sesame oil

  • 1 tsp ginger

  • 1/2 tsp sesame seeds

If you want to bake them, preheat your oven to 400 degrees. But if frying, heat oil to about 375 degrees.

In a big pan, Saute broccoli slaw, parsley, and minced garlic for 1-2 minutes in butter. Add in ginger, sesame oil and honey and saute for another minute. Add in already cooked & shelled shrimp and toss. Remove from heat.

Put about 2 tbsp of vegetable and shrimp mixture onto an egg roll wrapper then roll into an egg roll.

To fry: Fry at 375 degrees until golden brown (2-3 minutes)

To Bake: Brush with butter and put on sprayed baking tray then bake in preheated oven at 400 degrees for 10-12 minutes.

Mix dipping sauce ingredients together (feel free to adjust slightly for preference, i.e. more honey if you want it sweeter, etc)

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Yummy Sausage Cups

Perfect for a brunch buffet with friends, as packed snack for your kids, or even as your treat in a potluck party, these filo pastry cups filled with savory sausages and gooey cheese won’t ever disappoint. 

  • 1 pound maple-flavored ground pork breakfast sausage

  • 1 8-oz. pkg. shredded sharp Cheddar cheese

  • 1 16-oz. container sour cream

  • 1-oz. pkg. ranch salad dressing mix

  • 4 2.1-oz. pkgs. frozen phyllo cups

Brown sausage in a skillet over medium heat; drain and return to skillet. Stir in remaining ingredients except phyllo cups.

Fill each phyllo cup with a scoop of sausage mixture. Arrange cups on ungreased baking sheets.

Bake at 350 degrees for 15 minutes, or until heated through and cups are golden.

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On-the-Go Chicken Enchiladas

Chicken Enchilada is a classic Mexican favorite and a family-friendly dish that everyone will gladly devour anytime anywhere. If you’re going on a picnic, a lunch at the park, a beach trip, or even at a potluck party, you can make these ahead and pack them to go. 

  • 2 teaspoons kosher salt, (8g) divided

  • 2 teaspoons cumin, (2g) divided

  • 1 teaspoon paprika, (3g)

  • 1/2 teaspoon garlic powder, (2g)

  • 3/4 teaspoon black pepper, (3g) divided

  • 1 1/2 pounds boneless skinless chicken breast, flatten chicken to an even thickness, about 3/4-inch thick

  • 3 tablespoons olive oil, (45ml) divided

  • 2 teaspoons minced garlic, (3g)

  • 1/4 cup chipotle chilis, (82g) canned in adobe sauce

  • 1 cup unsalted chicken stock, (240ml)

  • 1 cup crushed tomatoes, (240ml)

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon chipotle chili powder

  • 10 tortillas, flour or corn, 6-inch size

  • 4 ounces monterey jack cheese, (117g) about 1 cup grated

  • 4 ounces sharp cheddar cheese, (117g) about 1 cup grated

  • 2 teaspoons sliced green onions, (7g)

  • 1 tablespoon chopped cilantro

In a small bowl combine 1 teaspoon salt, 1 teaspoon cumin, paprika, garlic powder, and 1/2 teaspoon black pepper. Season each side of the chicken breasts with 1/2 teaspoon of the spice mixture. Save the additional seasoning mix. Heat a medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, once hot and shimmering and the chicken to the pan.

Cook chicken for 7 minutes, then flip over and cook until no longer pink and internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes. Transfer chicken to a plate and allow to cool.

Use fingers or two forks to shred the chicken into smaller pieces. Add 1 teaspoon of the seasoning mix and combine until evenly coated.

In a medium saucepan add 1 tablespoon olive oil. Heat over medium heat, once hot add the garlic and saute for 30 seconds. Add the chipotle chilis and use a spoon to stir and break up into smaller pieces, cook 1 minute. Add the chicken stock, crushed tomatoes, 1 teaspoon salt, 1 teaspoon cumin, 1/4 teaspoon black pepper, chili powder, and chipotle chili powder, stir to combine. Bring sauce to a boil and then reduce to a simmer until sauce is thickened for about 5 minutes.

Transfer enchilada sauce to a blender or food processor and process on medium speed until smooth, about 30 seconds. Taste sauce and season with more salt and pepper as needed. More chicken broth can be added to thin the sauce if desired.

Heat tortillas in a pan over medium-high heat or directly over a gas flame for 10 to 15 seconds on each side, to lightly toast and make more pliable.

Adjust oven rack to the center position. Preheat oven to 400ºF. Lightly coat a 13 by 9-inch baking dish with cooking spray or oil. Evenly spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Pour 1/2 cup of enchilada sauce in a shallow bowl large enough to fit the tortillas. Lightly dip each side of the tortilla in the sauce.

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Transfer tortilla to a plate then fill the center with about 1/3 cup of chicken. Roll into a cylinder and transfer to the pan. Repeat process until 10 enchiladas are rolled and lined up in the pan. Evenly spread the remaining sauce over the enchiladas. Sprinkle monterey jack cheese and cheddar cheese on top of the enchiladas.

Cover Enchiladas with foil and bake until cheese is melted and bubbly, 15 to 20 minutes.

Best and easier served using the California Home Goods Taco Holders. Garnish with green onions and chopped cilantro.