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.

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. 

Sesame-Soy Chicken

You won’t believe how easy this chicken dish is, but yet so delicious and tender and juicy.  All you have to do is make the marinade, add the chicken, marinate it, and— voila—you have something for dinner.  This recipe will come in handy for busy people, especially for busy moms like me.  When you are too busy to cook, you want something simple and easy.  Sometimes, I don’t like to spend hours in the kitchen, especially when I am too tired to cook.

I remember when I used to live in Hawaii, a former co-worker brought this delicious short ribs.   She didn’t give me the entire recipe, but she did mention she marinated it with Sesame oil and soy sauce.  Thus, this recipe is created. You can make it in the morning or the night before and leave it in the fridge until it’s time for dinner.  You can make a side dish while the chicken is simmering. It will be ready by the time the chicken is done.

Sorry, but I didn’t have much time and my family were hungry, so this is the only picture I have. You might want to add this to your recipe collections because this dish really is very simple and delicious.

My children don’t like spicy food, so I made it without the chili sauce, but you can add it if you prefer.  This chicken recipe is also great on the grill.

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Ingredients:

  • 8 pcs. chicken thighs, skin on, deboned, and butterflied
  • ½ cup Sesame oil
  • 1 cup soy sauce
  • 4 stalks of green onions, cut about 2 inches long
  • ½ cup sugar
  • 2 (thumb size) ginger, peeled and pounded
  • 5 cloves of garlic, finely chopped
  • 2 tbsp. paprika (smoke flavor is even better)
  • 1 tsp.  ground black pepper
  • 4 tbsp. Olive oil
  • 1 lime
  • 1/2 cup sweet chili sauce (optional)

Instructions:

  • Make the marinade by combining Sesame oil, soy sauce, sugar, ginger, onions, paprika, sweet chili sauce, and garlic in a large plastic container with a lid. Stir until sugar is dissolved.
  • Add the chicken and marinate for 5 hours or overnight making sure all chicken is marinated evenly.
  • Heat a skillet with a lid over medium heat and add oil when hot.
  • Add the chicken directly from the marinade to the skillet.  Discard the marinade.
  • Cover the skillet and cook for 2-3 minutes.
  • Turn the chicken over to the other side. Cover and let cook. Do not open the lid.
  • The chicken will sweat, thus creates the sauce.  Let it simmer in its own juice.
  • Keep turning the chicken leaving it alone for about 5 minutes each side. Cover and let cook until sauce thickens a bit.
  • Turn the heat to low at this point. Keep turning the chicken over until the chicken is coated with the thick sauce like you see in the picture.
  • Squeeze lime over chicken before serving.  Serve warm over rice.

Note:  The cooking process varies depending on your stove.  Do not attempt to cook the chicken over high heat, you will not get the same outcome as you see in the picture. It will burn too quickly before the chicken is cooked and there will be no sauce to coat the chicken.