Shrimp Spring Rolls

Easy to make refreshing Spring rolls with romaine lettuce, bean sprouts, carrots, shrimp, cilantro, and Thai basil leaves with Peanut dipping sauce.

I planned on making sandwiches for dinner, but I didn’t have any hoagie rolls.  So, I went to the Asian store. They were selling Vietnamese Spring rolls and they looked quite refreshing and they were calling my name. 😀  I wanted to buy some, but they were quite expensive.  I had Thai basil, cilantro, Hoisin sauce, peanut butter, and rice paper wrapper and frozen shrimp at home.  It would be a good excuse to use the herbs while they’re fresh.  The only thing missing was beans sprouts.  I bought a bag for only $0.69.  What a bargain!  I made my own as soon as I arrived home and had them for dinner instead of a sandwich.  🙂

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Prepare the ingredients.

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Ingredients:

  • 6 pieces poached jumbo shrimp, cut in half lengthwise
  • 4 Rice paper wrapper
  • 4 Romaine lettuce leaves
  • Thai basil leaves
  • Cilantro
  • Bean sprouts
  • 1 small carrots, julienne (cut into match like pieces)
  • 1/2 cup low-fat peanut butter
  • 1/2 cup coconut milk
  • 1/8 cup + 1 tablespoon Hoisin sauce
  • 3 1/2 tablespoons sweet chili sauce
  • 1 1/2 tablespoons Sesame oil
  • A bowl with water (large enough to fit a 22 cm  in diameter rice paper wrapper)

Here’s a close up photos of Thai basil, cilantro, and bean sprouts.

Preparation Methods:

Soften rice paper one at a time by dipping it in warm water.  Lay on clean working surface.  Quickly add (in layers) three halves of poached shrimp first then the cilantro, Thai basil, carrots, bean sprouts and…

DSC_0693top with one romaine lettuce leaf.  Fold one end of rice paper over the lettuce leaf.  Fold both sides of the rice paper wrapper and roll all the way. Lightly press down to seal the roll.

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It should look like this when it’s done.  Set aside.  Repeat with the remaining shrimp roll ingredients.

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Prepare the sauce:

Whisk peanut butter, coconut milk, and sweet chili sauce, Hoisin sauce, and  Sesame oil in a small bowl.   Transfer into a sauce bowl.  Set aside.  Arrange the shrimp spring roll in a platter.  You can either serve them whole or cut them slanted in half.  Serve with peanut sauce.

Until next time. Thank you for stopping by.

©annascuisine.wordpress.com (2013-2015)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Super Easy Savory Chicken Triangles Two Ways

Two ways as in pan-fried and baked that is.  🙂

My children had been snacking right when they come home from school.  My youngest school lunch hour is at 10:30 a.m. and he doesn’t get home until late in the afternoon.  So, for a five year old who has a voracious appetite, more than five hours without food are like torture.  He would always asks for something to eat right when he gets home.  So, I have to come up with healthy recipes for them.  Some days they will have fruits, cheese, and crackers platter and some days they will have yogurt and smoothies.

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I wanted to make something else for them.  I came across an old recipe I created about a decade ago.  The original recipe is made with adobo sauce, but I didn’t have all the ingredients.  I called it Adobo Dumplings.  I ended up using Yoshida’s marinade and cooking sauce instead.  This recipe is super easy and delicious and again presentable enough to serve at elegant parties or gatherings.  These were my children’s snack and my husband’s dinner appetizer.  The rest is history.  🙂

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I tried experimenting by pan-frying and baking some of them.  See photo above.  The ones on the left were pan-fried and the ones on the right were baked.  Although the baked ones are healthier, I like the pan-fried ones best.  However, my children liked them all. 🙂

Prepare the ingredients:

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Ingredients:

  • 3 deboned and skinless chicken thighs or breast, cut in tiny pieces.
  • Won ton wrappers
  • 1 teaspoon all-purpose flour
  • 1/2 cup Yoshida sweet and savory gourmet sauce
  • Sweet chili sauce for dipping
  • olive oil

*Note:  If you are using 3 pieces of chicken breasts, add about 1/8 cup of the savory sauce. 

Preparation Methods:

Heat skillet over medium heat and coat with olive oil when hot.  Add the chicken.  Stir-fry until slightly brown.

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Add the savory sauce. Stir to combine.

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Cover and let cook for about 3 minutes*

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Add the flour.  Stir until sauce thickens and caramelized.

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Transfer into a bowl.  Let cool completely.  Clean your working station and line with Saran wrap.  Working one at a time, lay one won ton wrapper and fill with one teaspoon cooked chicken.

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Brush the edges of the wrapper with water.

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Fold or gather the ends facing toward you to form a triangle.  Seal by pressing the edges with your fingers first.

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Then press down with a fork to completely seal it.

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Done.   Repeat  the process with the remaining chicken.

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If you prefer it baked, line the baking tray with wax paper.  Place the chicken triangles and brush with olive oil each sides.

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Sprinkle with parmesan cheese or with your favorite cheese.

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Baked at 400 degrees for 7-10 minutes.*  You need to watch them for they easily turn brown.

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If you prefer pan-fried, heat a non-stick skillet and coat with 1 tablespoon olive oil.  Pan-fry the chicken triangles until they turned brown.

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Add a small amount of water and let it cook until the edges are a bit soft and water dissipates.  Don’t put too much water if you want to have crunchy and tender chicken triangles.

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Mmm…looks so appetizing! 🙂

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This is one of the baked chicken triangles.  Dip or scoop a small amount of sauce.  Now, take a bite or devour. 🙂

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*Note:  Due to variations on all oven, cooking time may require adjustments. 

Zesty and Tangy Shrimp Appetizer

No, this is not the common appetizer, shrimp cocktail, but it’s fast, simple, succulent and mouth-watering shrimp dish with minimal ingredients.  This amazing dish is ready in a jiffy.  My husband loved it!

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Besides the oil, roasted garlic and herb seasoning and the honey-mustard dipping sauce, which are not in the picture, below are the other three ingredients you’ll need to cook the shrimp.  It’s so easy!  I bought the shrimp already peeled and deveined to save time.

ImageIngredients:

  • Weber Zesty lemon seasoning
  • Weber Roasted garlic and herbs seasoning
  • juice of 1 lemon
  • 8 pieces of jumbo shrimp; peeled and deveined
  • Honey Mustard dressing (for dipping) or any dipping sauce you prefer
  • 2 tablespoons olive oil or butter

Preparation Methods:

  • Generously sprinkle the shrimp with the seasoning.  Heat a skillet over medium-high heat and coat with olive oil when hot.  Add the shrimp and cook for 2 minutes.*

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Flip and cook on the other side until opaque.

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Turn heat to low and squeeze the lemon over the shrimp.  Don’t touch the shrimp.  Let the shrimp cook and absorb the lemon juice about 1 minute or so.*

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Serve as is or with your favorite sides and dipping sauce.  My husband had this last night with pesto soba.  He was a happy camper. 🙂

Image*Note:  Depending on the heat of your stove, cooking time may require adjustments.

Dessert Nachos

Note:  If this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Here’s a super easy-to-make snack for children and adults alike.   They’re cinnamon flavored chips with caramel from Taco Bell that you can buy at your local grocery store.  I just added my own toppings and jazzed them up with drizzled chocolate and toasted coconut.  I wanted to add some Macademia nuts, but my children are allergic to nuts.  This is so simple, but yet so delicious and addicting.  This is now my children’s favorite snack.  They were saying “oh, so good!” with their eyes closed savoring its deliciousness. 🙂

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I wanted to show you up close how appetizing this is.  Looking at it just make you want to gobble it up.

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You can also top it with your favorite ice cream. My children wanted purple yam ice cream.

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Scoop the ice cream using the cinnamon chips or with a fork.  Go make it!  Your family will  thank you! 🙂

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Quinoa Congee Soup

This dish my friend is my healthier version of the Filipino comfort food, Arroz Caldo (Chicken and Rice) or Congee soup.  It’s low in calories and high in protein and fiber and half the carbohydrates than rice.  And, it’s so easy to make.  Your stomach would thank you for having this instead of the usual rice recipe.

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Mediterranean Pasta Salad

Note:  If this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

I was thinking about a pasta salad I created a long time ago when I used to cater. It was one of the best sellers and a hit at parties.  I called it Mediterranean Pasta Salad.  It was healthy and refreshing.  Everyone wanted the recipe, but I only gave it to one of my friends.  After a while,  I’ve seen a similar dish sold by a large merchant in the area.  However, my friend told me that she preferred my recipe because it was refreshing and well seasoned.  The original Italian dressing I used before was not available, so I picked whatever they have on the shelf.  It’s made with extra virgin olive oil.  You can make a homemade dressing and add cucumbers or other raw vegetables of your choice if you prefer.  If some people find the process of making this salad a bit complicated, I suggest you gather all the ingredients before making it to prevent overcooked ingredients.

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Here’s what you’ll need to make this refreshing salad.

DSC_0232Ingredients:

  • 10 cups water, divided
  • 2 teaspoons salt, divided
  • 2 cups uncooked Penne Rigate pasta noodles
  • 1/2 of roasted chicken breast, sliced in bite pieces or 1 dozen of medium shrimps
  • 10 stalks of asparagus, cut slanted about an inch
  • 1/4 of large onion, cut lengthwise
  •  12 pieces fresh Mozarella Ciliegine (fresh mini Mozarella balls)
  • 1 medium red bell peppers, cubed
  • 1 medium orange bell peppers, cubed
  • 1 medium yellow bell peppers, cubed
  • 1/4 cup fresh basil, chopped
  • 8 pieces pepperoncini
  • Goya (or a brand of your choice) quartered and marinated artichoke hearts; drained (6 oz.)
  • Pitted Kalamata olives
  • shredded Parmesan cheese
  • 1 bottle of your favorite Italian dressing (9-14 oz.)

Directions:

  • Bring 6 cups of water in a pot to a boil.  Add 1 teaspoon salt.
  • Add the pasta and cook for 8 minutes.  Drain completely and place in a large bowl.
  • In a separate pot, bring two cups of water with juice of 1 lemon and 1/2 teaspoon salt to a boil.  Add the shrimp and cook until opaque about 2 minutes.  Drain immediately and completely.  Add in the bowl with pasta.
  • In a separate pot, bring water and 1/4 salt to a boil.  Add the asparagus and cook for 1 minute.  Remove immediately and add in the bowl with the shrimp and pasta.
  • Add the remaining ingredients (including the remaining 1/4 teaspoon salt).

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Toss to coat or use two ladles and mix until well combined. Cover with Saran wrap and place in the refrigerator.  Marinate for at least  two hours.

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Mix again to make sure the dressing is well incorporated before serving.  Serve in a large salad bowl.

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or individual size salad plate.  Sprinkle with shredded parmesan cheese.DSC_0261

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Naked Spring Greens Salad

Have some leftovers?  I was starving and I wanted something quick and healthy.  I found I had some leftover pasta and roasted chicken in the fridge. So, I grabbed a bag of mixed greens, pre-made salad dressing, avocado, and shredded Parmesan cheese. I wanted to add some tomatoes, toasted pecans or almonds, sunflower seeds and other healthy additions to make this salad look more appetizing, but I didn’t have any.  Well, as it turned out, it was very delicious and satisfying.  Surely, my tummy was very happy indeed!

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Ingredients:

  • A single serving or a handful of spring mixed greens.
  • ½ cup pulled roasted chicken breast.
  • ½  of pitted, ripe avocado; cubed in bite sizes.
  • ¼ cup cooked whole wheat spiral Rotini pasta or a pasta of your choice
  • 2 tbsp.  Kenn’s “Tableside” Caesar salad dressing or a dressing of your choice
  • A pinch of salt and pepper
  • Shaved or shredded Parmesan cheese (optional)

Instructions:

  1. Wash the spring greens thoroughly.  Drain completely and put in a medium bowl. Add the chicken breast, pasta, and avocado. Season with salt and pepper.
  2. Add the Caesar salad dressing and toss to mix until the dressing is well incorporated. Sprinkle with cheese.

Note:  You can add dried cherries, toasted pecans or almonds, and sunflower seeds to add some crunch as well as adding feta cheese if you wish, but it will still be as delicious without them.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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