Category Archives: appetizers

Thai Style Chicken Wings

I saw these on How Sweet It Is and knew I had to have them.  They did not disappoint and have been a weekend  staple for us.  There is nothing better to do on a Sunday afternoon than watch TV and eat chicken wings…. After the gym of course, (cough cough).

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Thai Style Chicken Wings

Adapted from How Sweet It Is

2.5 pounds chicken wings
2 to 3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sweet chili sauce
1 Tbsp. Siracha
1/4 cup rice vinegar
1/4 cup lite canned coconut milk
3 tablespoons brown sugar
3 garlic cloves, pressed or finely minced
1 tablespoon creamy peanut butter
1 teaspoon-sized knob of ginger, grated
1 lime, juiced
1/2 tablespoon soy sauce
1/4 cup chopped peanuts
1/2 cup fresh cilantro
4 green onions, sliced

Preheat oven to 375°F. Pat chicken wings completely dry then season with salt and pepper. Combine chili sauce, Siracha, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice, mixing with a fork.

Heat a large oven-safe skillet over medium-high heat and add olive oil. Add chicken wings and sear, about 2-3 minutes per side. Remove wings and set on a plate, then reduce heat to medium-low. Add chili sauce mixture and bring to boil.

Let simmer for 1-2 minutes, whisking constantly.

Add wings back into the sauce, tossing to coat. Place skillet in the oven and bake for 25-30 minutes. Remove and spoon the sauce over top of the wings, then garnish with peanuts, cilantro and onions.

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Jalapeno Popper Dip

This dip is ridiculously and terribly amazing.  I am normally not one to like to load up on cream cheese but this really is perfect for a potluck or game watching party. In retrospect I really should have posted this recipe before the super bowl. I mean there are other sporting events coming up to watch right?? like NASCAR….. no you are right, no one but my crazy friends watch NASCAR.  Anyway, back to the dip.

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This recipe is adapted from the blog Baked Bree. She is super fun you should really check her out!

Jalapeno Popper Dip

12 oz. cream cheese
8 oz. sour cream
2 fresh jalapenos, diced, if you want it spicy leave the seeds in 1 or both peppers
1/2 c. pickled jalapenos
3 slices of bacon, cooked and crumbled
2 chopped green onions
1/2 c. grated cheddar cheese
Panko bread crumbs and Montreal seasoning for sprinkling
Tortilla chips for serving

Preheat oven to 375°F.

Combine cream cheese and sour cream in a bowl. Add in the fresh and pickled jalapenos. Pour into a grease baking dish. I used an 8×8. Sprinkle with the seasoning and bread crumbs. Bake 20-25 minutes until heated through and starting to brown.

Remove from the oven and sprinkle with cheese. Return to oven and bake 5 more minutes. Remove from oven and  sprinkle bacon and green onions over the top. Let cool a few minutes before serving it will be HOT!

Serve with tortilla chips on the side!

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Don’t say I didn’t warn you that this is seriously addictive!!!!!!!!

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Fresh Tofu Summer Rolls

Fresh spring rolls, or summer rolls are something I love but rarely think about making.  Now that I reminded myself how delicious they are I think I will do it more often.  Rolling them up can be difficult at first but keep going and you will get the hang of it!DSCN2728

I made my own peanut sauce which can seem intimidating by the long list of ingredients, but it is really easy.  This is the great thing about Asian cuisine, once you have all the ingredients putting them together could not be easier.

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Fresh Tofu Summer Rolls

makes 12 rolls

Rolls
12 spring roll skins
3 to 4 c. dried cellophane noodles
1/2 seedless cucumber julienne d into matchstick size pieces
1 large carrot julienne d into matchstick size pieces
1 c. thin sliced Napa cabbage
3/4 c. fresh bean sprouts
fresh mint and cilantro
Peanut Satay Sauce and Sweet Asian Chili Sauce for serving** you can make your own or purchase it

Peanut Satay Sauce
1/2 c. peanut butter * with natural peanut butter you may need to add a little brown sugar
2 Tbsp. soy sauce
1 tsp. sesame oil
1 clove garlic, minced
1 tsp. fresh ginger, fine grated
1/2 lime, juiced
1/2 Tbsp. fish sauce
2 Tbsp. coconut milk
2 Tbsp. chili garlic paste
1 to 2 tsp. Siracha, depending on heat desired

Place cellophane noodle in large bowl and cover with boiling water. Let sit until tender then drain and rinse with cold water to stop cooking.

Place all you ingredients for the rolls out on your work space and fill a large bowl with warm water. Dampen a cutting board to roll on.

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Dip spring roll skins in water just to soften. Place on cutting board and fill with noodles, cucumber, carrot, cabbage, sprouts, a couple mint leaves and a sprig of cilantro.

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Fold sides of skin in and continue to roll tightly but carefully not to rip the spring roll wrapper. Place on wax paper. Do not stack or place them touching because the spring rolls will stick to each other and tear.

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Serve with peanut satay or sweet Asian chili sauce.

For sauce: combine all ingredients in bowl. Store in refrigerator.

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Filed under appetizers, vegetarian