Pancit Lumpia (Egg Rolls)

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Filipino Egg rolls filled with Filipino stir-fried noodles served with lemony savory dipping sauce. Oh, la la!  So tasty.  🙂

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Seared Beef with Spicy Dipping Sauce

Here’s an excellent, super easy to make beef appetizer that’s definitely a crowd pleaser.  Absolutely  delicious! Seared beef with Korean inspired spicy dipping sauce so versatile, you can use it with other meats, seafood, vegetables , and tofu.

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I finally made the sauce I have been meaning to create.   My children liked it so much, they wanted me to make this “again and again”.  I had to remind them to leave some for their father and my eldest son said “I know, mommy, but it’s just so good.  I can’t stop eating it.”  He didn’t even mind the spicy dipping sauce.  He doesn’t like to eat anything spicy, but he would not eat the meat without the sauce.  What a compliment!

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FOR THE BEEF

  • 2 lbs. Top sirloin beef
  • ground black pepper
  • olive oil or avocado oil for searing
  • 6-inch wooden skewers (optional)

Wash the meat and pat dry with paper towel before cutting.  Cut it in bite pieces about an inch thick.  Season with black pepper.  Do not season the beef with salt.  The sauce is full of flavor, you would not need it.  Heat a skillet over medium heat and add oil when hot.  Add slices of beef to the skillet and sear.  Try not to overcrowd the skillet, so you’ll have a nice seared meat.  Turn over and sear the other side.  Don’t overcook the meat.  Remove and let it rest for the juice to settle before you skewer the cooked meat.  Skewer the meat and place on a plate.  Serve warm with the sauce.

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FOR THE DIPPING SAUCE

  • 1 1/2 heaping tablespoon soybean and hot pepper mixture for meat sauce (Sunchang Ssamjang; available at any Korean store)
  • 2 1/2 tablespoons Sesame oil
  • 2 heaping tablespoons tomato paste
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Sesame seeds
  • 1/4 teaspoon kosher salt
  • 2 tablespoons Hoisin sauce
  • 3 stalks of green onions, thinly cut

Combine and whisk all ingredients in a medium bowl until well incorporated. Refrigerate any leftover.

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If you do not like spicy dipping sauce, try soy sauce and lemon juice.  Just mix 1/4 cup low-sodium soy sauce and juice of 1/2 lemon.  Stir to incorporate.

You can either dip the meat and eat it right from the stick or…

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You can eat it like the Koreans do; lettuce wrap style!  The best! 🙂

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Now Devour!  Ahhh…so good!  The lettuce was so refreshing and crunchy. Yes, I tried some.  I had to.  It was so good!

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Variation:

Tofu Wraps. My dinner.  You can either eat the tofu raw or you can pan-fry it.  Serve with the sauce.

You can also try it with vegetables such eggplant; pan-fried or stir-fried using the sauce, salt and pepper as the flavor. Served over quinoa.

Note:  If any of these recipes inspire you to use as a guide in creating your own, please be considerate and credit annascuisine.wordpress.com.  Thank you.

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©annascuisine.wordpress.com (2013-2014), 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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New Year’s Eve Celebration Part II

Looking for more recipes for your next gathering or New Year’s Eve celebration party?   Here are some succulent, super easy to make appetizers that your guests would not be able to stop grabbing. I am sure they’ll be asking for the recipe.

BAKED BUTTERED PANKO SHRIMP WITH CITRUS DIPPING SAUCE

DSC_8227I had these Baked Buttered Panko Shrimp for dinner last night and oh, boy! I wanted more!  My husband preferred the fried ones (recipe follows).   You can triple the recipe if you are serving a large crowd.

CSC_8217I love the taste of orange and sweet chili together. A perfect, tasty combination for a dipping sauce in my opinion.  Wegman’s fried shrimps with orange sauce had me intrigued for quite a long time.  I just didn’t get a chance to try to make my own version of it until last night.  I am the kind of person who would whip up something on a whim if challenged and motivated. 🙂  Last night, I did just that.  My family got tired of eating meat the past two days.  I wanted to create something delicious and satisfying in small servings.  I thought of the shrimps I’ve had before and finally attempted to create my own using the ingredients I have at home.  I had a dozen of jumbo shrimp left in our freezer.  I often use sweet chili sauce in my cooking, so I always make sure I have one in my pantry.   I had one orange left in the fridge.  I always have some mayonnaise of course for making sandwiches and I have some leftover Panko crumbs from when I made some seafood dinner.  So, let’s get cookin’.

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Ingredients:

  • 1 dozen (12 pieces) Jumbo Shrimp, clean and deveined leaving the tail on
  • Progresso Crispy Panko crumbs Lemon and Pepper flavor
  • 4 tablespoons melted butter
  • salt and pepper to taste

FOR THE SAUCE

  • 1/2 cup mayonnaise
  • juice of 1/2 orange
  • zest of whole orange
  • 3 pinches (1/8 teaspoon) of salt
  • 3 tablespoons sweet chili sauce
  • 1/2 teaspoon lemon juice

Preheat the oven to 425 degrees.  Season the shrimp with salt and pepper.  Dip in melted butter then Panko crumbs.   Make sure the shrimps are well-coated with the Panko crumbs.  Place them on a baking sheet.  I baked them exactly 15 minutes. However, baking time varies depending on your oven.  I have a large convection oven.  You can bake the shrimp until the flesh turns opaque in color.   Make the sauce by combining the mayonnaise, juice of half orange, salt, sweet chili sauce and lemon juice in a small bowl.  Whisk to incorporate.

FRIED VARIATION

If you are like some people who preferred fried foods, here’s a delicious recipe for you.

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Slit the back of the shrimps halfway being careful not to cut it all the way. Follow the directions above for the shrimp, but instead of coating the shrimp with Panko crumbs, coat the shrimp with a mixture of 1/4 cup cornstarch and 1/4 cup all-purpose flour.  Deep fry or pan-fry the shrimp until opaque or cooked through.  Don’t overcook.

ZESTY AND TANGY SHRIMP APPETIZER

Zesty and Tangy Shrimp Appetizer

For the  recipe, click here.

STRAWBERRY BITES

These strawberry bites may look so ordinary, but wait until you taste them.  These little bites my friend are big in flavor, I tell you!  A refreshing appetizer with a crunch that will have your guests saying,  “oh, wow!”

I discovered this raw Cherry honey that’s made from Italy when Wegman’s had a tasting event of the product.  The staff was dabbing it on top of these petite toasts.  I immediately thought of our (my children and I) favorite snack, the strawberry and brie cheese.  These petite toasts would add some crunch and the honey would be a great surprise or a mystery addition that will have your guests talking.

All you need to have are strawberries, milder, buttery, and milky flavor of brie cheese, petite toasts (available at Wegman’s) or Ritz crackers, and raw Cherry honey.  There are 40 petite toasts in one package.  Triple the recipe because one person might ended up eating at least ten of ’em.   They are that good!  Just dab some raw honey on top of the petite toasts, then add a small slices of buttery brie cheese and top with  half strawberries.  Now devour one of the Strawberry bites.  I’m sure you will agree that these petite bites are  indeed big in flavor!  I’ve made at least 90 bites so far and I still have almost half of the raw Cherry honey left.  My husband always requests these Strawberry bites whenever he wants a snack.  🙂

Happy New Year!  Wishing you all a blessed 2014 from our family to yours. 🙂

©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.

Sweet and Tangy Meatballs

Hello, I’m back!   Too long to explain why.  So, without delay, here’s one of the recipes I promised to publish next.  The easy, super speedy tangy meatballs you can serve at your next party.   Just add all the ingredients in a pot and cook them over medium heat until the sauce thickens.  You have more time to take care of the last details of your party rather than spending time in the kitchen until the guests arrived.

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So many meatballs with pretty much the same flavors are out there, so I decided to give this very common appetizer a new flavor.  I hope you give this recipe a try.  It’s fast (if you cook them over the stove), simple and something different.  I have and I would make them again simply because my children love this particular flavor.  🙂

Ingredients:

  • 1/4 cup orange juice
  • 1 can (6 oz.) pineapple juice
  • 1 cup orange marmalade
  • 3 tablespoons sweet chili sauce
  • 3 tablespoons mustard
  • 4 tablespoons  mayonnaise
  • 1 teaspoon salt
  • 20-25 pieces prepared meatballs (beef, turkey, or chicken)

Combine and whisk the first seven ingredients in a medium pot until well incorporated.  Add the meatballs and cook over medium heat until the sauce thickens.  Serve warm.

Note:  You can also place them in a slow cooker and cook them in low setting until the sauce thickens.   You’ll have a warm appetizer ready for your guests.  My children had these meatballs for dinner and they loved them.  My oldest said that they were yummy and flavorful and ate more meatballs than usual.    Bon Appetit! 🙂

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have an awesome day!

©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.

Meatless Bibimbap Rolls

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!

Quinoa, scrambled egg whites, watercress, pickled cucumber, bean sprouts, and kimchi in rice paper wrappers.  Meatless but packed with protein  and fiber.  Oh, so good!

This idea had been in my mind for a while and would not just go away, so I decided to blog about it.  As soon as I discovered quinoa and its benefits, I thought of substituting rice in Bibimbap recipe with quinoa and eggs whites instead of  whole eggs, omit the meat and wrap them with rice paper.  I can make them ahead of time, cover with damp cloth and just grab one whenever I get hungry.  But, I dismissed the idea because I didn’t feel like making them at that time.   However, I am constantly reminded of it that I finally made them today.  A perfect, healthy “grab-and-go” food.  These healthier version of Bibimbap is sure a crowd pleaser among Asians and a new favorite to vegetarians. 🙂

You can omit the kimchi if you don’t like it spicy.   The good thing about kimchi is you can store it in the fridge for  a very long time.   As for the other ingredients, I have some leftover rice paper wrappers that’s taking up space in my pantry and I really don’t want to keep them for a very long time.   I didn’t add any red pepper paste simply because I didn’t have any,  but still tasted good without it.  The seasonings in watercress, pickled cucumber, kimchi, and eggs were sufficient for me, but you can add the paste if you prefer or serve it on the side.  You can either have them as an appetizer, lunch, snack, or if you are adventurous like me, you can have them for breakfast as well.  🙂

A good variation for meat lovers is to add beef cooked in bulgogi sauce or chicken, tofu, and shrimp for seafood bibimbap.  🙂

Ingredients:

  • 3 egg whites, scrambled
  • olive oil
  • 1 bunch of watercress
  • Sesame oil
  • Cooked quinoa
  • Sesame seeds
  • salt to taste
  • store-bought pickled cucumber
  • prepared bean sprouts
  • prepared Kimchi
  • Rice paper
  • A bowl (large enough to fit the rice paper wrappers) of warm water
  • Red pepper paste (available at Asian food markets)

Preparation Methods:

  • Heat skillet over medium heat and coat with Sesame oil when hot.  Add the watercress and stir-fry until somewhat wilted.  Season with salt and sprinkle with Sesame seeds.  Remove and set aside.
  • In a separate skillet over medium heat, cook the eggs using the olive oil and season with salt.  Remove and set aside.
  • Make the Bi Bim Bap rolls.
  • Working one at a time, moisten rice paper by  dipping it in warm water.  Remove and place in a clean surface or a cutting board.
  • Fill and layer the quinoa, eggs, watercress, cucumber, bean sprouts, kimchi and red pepper paste.
  • Fold the rice paper wrapper over and roll once.  Fold both sides and roll all the way.  Lightly press down to seal the roll.
  • Cut in half or as is.  Share and enjoy! 🙂

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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.

Brown Rice and Quinoa Salad with Stuffed Pepper(s)

If you are feeling tired and want to stay away from your stove for a day, you can have cereal in the morning, protein shake or stuffed peppers for lunch and for dinner?  Read on….

First, the Stuffed Peppers:

I’ve thought of going light for dinner and made an appetizer.  The stuffed baby peppers I made for my son’s 1st birthday party came to mind.  Good thing I have some pesto made beforehand and some baby bell peppers as well as left over chicken.  I’m ready to rock ‘n roll.  🙂

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This appetizer is so easy, fast, and light in your gut.  And, it involves minimal preparation.  Hey, no cooking!   🙂

Prepare the ingredients.

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Ingredients:

  • 1 grilled chicken breast or tofu
  • 1 tablespoon pesto sauce
  • salt and pepper to taste
  • Tricolor baby bell peppers or tomatoes
  • shredded parmesan cheese

*Note:  Double the recipe for larger servings.

Preparation Method:  Cut the bell peppers in half, remove the seeds being careful not to remove the stem.

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De bone the chicken and slice in tiny pieces.

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Place in a bowl and add the pesto sauce. Season with salt and pepper. Mix to incorporate.

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Stuff the peppers with the chicken mixture and top with parmesan cheese.  Dab a small amount of pesto sauce and a basil leaf on top of the chicken if you prefer. Serve on a rectangular or a circle serving tray.

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Now, the Brown Rice and Quinoa Salad.

As I kept opening the fridge, I saw the bean sprouts I bought  the other day and they didn’t look happy.  If I didn’t use them right away, I would have to discard them. So, I added some to the brown rice and quinoa salad.  Seriously, I need to stay away from the fridge or my brain will flood me with all these ideas.

Anyway, I used one of the above stuffed peppers with the salad and had it for dinner instead.  I added the mango the last minute since it was smiling at me.  So, don’t wonder why it’s not in the picture. You know how it is when you prepare a dish and thought of something else to add the last minute because its flavor would be a great addition.  Well, that’s what happened.

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Prepare the Ingredients:

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Ingredients:

  • Seeds of Change Brown Rice and Quinoa (8.5 oz.)
  • 1 plum tomato, diced
  • a handful of bean sprouts
  • Edamame (green soy bean)
  • flesh of half mango, diced
  • Miso and ginger dressing
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste
  • lime (optional)
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Preparation Instructions:

  • Prepare the brown rice according to package directions (microwave).  Let cool.
  • Once it’s cooled, add all ingredients in  a bowl.
  • Drizzle with the dressing and toss to incorporate.

Arrange the brown rice salad on a plate and add the stuffed pepper on top of the salad.  Viola!  It looks like summer.

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Variation:  Stuffed Tomato

You can also add tofu in the salad and use it as stuffing like the one I made below.   Great for parties or at any gathering. Yum!

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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.