Spicy, crispy and just waiting for game day! (NHL pre-season starts in 2 1/2 weeks! NFL ... tomorrow!!)
Ingredients:
1 small cauliflower, cut in bite size florets
1/2 cup flour
1/2 cup water
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt or salt free chicken seasoning
black pepper to taste
1 cup Panko
1/4 - 1/2 cup hot sauce
1 tbsp melted butter
Quick and easy air fryer pizza roll ups are ready in no time for a light lunch, snack or informal appetizer.
Ingredients:
4 - 6" soft tortillas, cut in quarters
1/2 cup shredded mozzarella
1/2 cup pizza sauce
16 slices of pepperoni
olive oil
4 large tomatoes
3/4 cup cottage cheese
2 tbsps Parmesan
1/4 cup finely chopped bell pepper
1/4 cup finely chopped onion
1/2 cup thinly sliced zucchini (quartered if large)
2 or 3 green onions sliced
1 tbsp olive oil
2 tbsps fresh chopped basil
1 tbsp fresh chopped parsley
1 tsp minced garlic
1 egg yolk
salt and pepper to taste
Topping:
1/4 cup Panko bread crumbs
1 tbsp olive oil
Slice the tops off the tomatoes and scoop out the seeds and flesh. (Save to add to a soup) Turn the tomatoes over for 15-20 minutes then dry insides with paper towels. To a skillet add 1 tbsp olive oil and heat to medium high. Then add the bell pepper, onion, zucchini and green onion. Sauté a few minutes until slightly golden. Cool, then stir in the rest of the ingredients. Spoon filling into the tomatoes and place in a baking dish. They may be refrigerated until later in the day at this point. Mix the Panko and olive oil together and add to the top of the tomatoes. Press very gently. Bake uncovered at 400°F for 18-22 minutes.
Serves 2 as a light meal or 4 as a starter.
Stuffed with big flavour thanks to a simple combination of kitchen staples, these air fryer stuffed chicken breasts will be a fast favourite. And the bonus stuffed mushrooms (because all the filling was too much for the chicken breasts) were so good you could just fill a bunch of mushrooms with the stuffing and skip the chicken altogether for an easy appetizer.
Ingredients:
2 boneless, skinless chicken breasts
1/4 cup cottage cheese
1/4 cup shredded mozzarella or cheddar
1 tbsp finely chopped red bell pepper
1/4 cup chopped spinach
1/4 cup chopped mushrooms
2 tbsps parmesan cheese
2 tsps minced garlic
salt and pepper to taste
1 tsp olive oil
1/2 tsp dry oregano
1/4 tsp fennel seed
pinch red pepper flakes
a few extra mushrooms for stuffing
Jiaozi or Chinese dumplings are a food traditionally served during Chinese New Year to symbolize wealth and good fortune but can of course be made year round. Irresistable little nuggets of tender pork, cabbage, garlic and ginger with a pungent soya, ponzu and rice wine vinegar sauce. Serve as an appetizer, side dish or main.
Ingredients:
1 lb ground pork
1 tsp cornstarch
2 cups shredded and chopped cabbage or bagged coleslaw
4 tsps minced garlic
4 green onions, sliced
2 tbsps hoisin sauce
1 tsp sesame oil
2 tsps fresh minced ginger
salt and pepper to taste
60 dumplings wrappers
2-4 tbsps vegetable oil for each batch
water
sliced green onions to garnish
Dumpling sauce:
1/4 cup soya sauce
1/4 cup ponzu sauce
3 tbsps rice wine vinegar
2 tsps sesame oil
1/2 tsp red pepper flakes
Mix the pork, cornstarch, cabbage (chopped fine), garlic, green onions, hoisin, sesame oil, ginger, salt and pepper together in a large bowl. Have a small bowl of water ready. Unwrap only a few dumpling wrappers or skins at a time. Keep the rest wrapped so they don't dry out. Take a wrapper, wet your fingers in the water and moisten around the edge of the wrapper. Fill with 1 tsp of the prepared filling and fold over to seal. I used my dumpling/potsticker gadget but they can be easily made by hand. Place on a parchment lined pan and gently press down to flatten the bottom.
To cook the dumplings heat 2 tbsps vegetable oil to medium/medium high heat. Put as many dumplings into the pan as will fit with space between as they will expand somewhat. Fry 1-2 minutes or until flat bottoms are golden then add 1/4 cup water and quickly cover with a lid to steam for 4-5 minutes. If they are being cooked from frozen you might just need 1-2 minutes more. Remove and keep warm. Add more vegetable oil to the pan to continue cooking the dumplings in batches.
Serve with dumpling sauce on the side for dipping or drizzle over the top. Add sliced green onions to garnish.
Add these lime spiced nuts to any charcuterie board, give your salad a nutty topping or just snack on them with your favourite cocktail.
Ingredients:
1/4 cup light olive oil
2 tbsps lime juice
1 tbsp maple syrup
2 tsps sea salt
1/2 - 1 tsp red pepper flakes
6 cups assorted nuts
Preheat oven to 325°F.
In a large bowl combine the olive oil, lime juice, maple syrup, salt and red pepper flakes. Add the nuts and stir to coat. I used almonds, hazelnuts, pistachios and cashews this time around. Use what you like or what's on sale.
The perfect little holiday appetizer or game day finger food! Cutting the tomato, onions and bacon small avoids topping dropping. And they can be partially made ahead of time.
Crisp and light, and a most typically perfect Italian appetizer. And your zucchini plant is bursting with flowers! But which blossoms do you pick for frying? The male flowers do not produce fruit so they are the one's you want unless you have a great abundance of blossoms then go for some of the female flowers as well. The female stems look swollen like a small zucchini while the male ones have thin stems. Don't pick all the males because they are needed for pollination of the females.
Pan seared shrimp skewers coated in homemade blackening seasoning makes these an irresistibly smoky, umami hit!
