Category: Appetizer

Shrimp Spring Rolls

1 Comment

Servings: 8

Ingredients

Spring Rolls
  • 8 (8-inch diameter) sheets rice paper
  • 1 head of butter lettuce, individual leaves pulled
  • 1 red bell pepper, cut into 2-inch strips
  • 3 carrots, peeled and cut into 2-inch strips
  • 1 English cucumber, cut into 2-inch strips
  • 2 cups purple cabbage, shredded
  • 4 scallions, diced
  • 1 cup cilantro sprigs
  • 1/2 cup mint leaves, roughly chopped
  • 16 small cooked shrimp
Peanut Sauce
  • 3/4 cup coconut milk canned
  • 2 tablespoons curry red
  • 1/3 cup peanut butter
  • 1 teaspoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 cup brown sugar packed
  • 1/4 cup water
Sweet and Spicy Sauce
  • 1/4 cup rice vinegar
  • 1/2 cup + 1 tablespoon water
  • 1/4 cup sugar
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 tablespoon red pepper flakes
  • 2 teaspoons cornstarch

Instructions

Spring Rolls
  1. Fill a plate with a 1/4 inch of cold water.
  2. One at a time, dip each sheet of rice paper for about 90 seconds. The paper should be pliable but not too soft.
  3. Place the rice paper on a clean work surface then add a butter lettuce leaf, a few red bell peppers, carrots, and cucumber. Add some purple cabbage, scallions, cilantro, and mint.
  4. Roll the bottom of the rice paper roll up and over the vegetables. Tuck the vegetables tightly. Lay two shrimp above the rolled vegetables in the rice paper.
  5. Fold the left and right sides in and then roll the remainder of the rice paper up until completely closed in.
  6. Repeat the filling and rolling process with the remaining sheets of rice paper. 
  7. Option to serve with the peanut sauce, sweet and spicy, or both!
Peanut Sauce
  1. Shake the can of coconut milk.
  2. Add all the ingredients, except water, to a pot and cook over medium heat.
  3. Stir as you cook until the sugar is dissolved and everything is heated through.
  4. Taste and add more red curry paste if you prefer to increase the heat.
Sweet and Spicy Sauce
  1. In a saucepan, combine the vinegar, 1/2 cup water, sugar, garlic, soy sauce, and red pepper flakes.
  2. Cook over medium heat and stir well to dissolve the sugar.
  3. In a small bowl with a fork, whisk together the 1 tablespoon water and 2 teaspoons cornstarch.
  4. Drizzle into the pan and continue to cook until the sauce thickens and coats the back of a spoon well. Remove from heat.

Thanks to the original recipe for inspirations found here and here.

Advertisement

Caprese Salad

Leave a comment

Makes 6 Servings

Ingredients

  • 4 tomatoes on the vine, 1/4″ slices
  • 16oz fresh mozzarella, 1/4″ slices
  • 1/2 cup basil leaves
  • 1/4 cup extra virgin olive oil
  • fresh cracked pepper and sea salt to taste
  • Optional: top with balsamic glaze

Instructions

  1. Alternatively layer tomato and mozzarella slices and basil leaves on a platter.
  2. Drizzle oil evenly across the layers.
  3. Season generously with cracked pepper and salt.
  4. If using, top with balsamic glaze.

Asian Meatballs

Leave a comment

Ingredients

Meatballs
  • 1 pound ground pork 
  • 1 pound ground beef
  • 2 teaspoons sesame oil
  • 1 cup Panko
  • 1/2 teaspoons ground ginger
  • 2 eggs, lightly beaten
  • 3 teaspoons garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup green onions, sliced thinly
  • optional garnish: toasted sesame seeds, sliced scallions
Sauce
  • 2/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. ground ginger

Instructions

Meatballs
  1. Preheat oven to 400F and line a large baking sheet with foil. Spray with nonstick spray.
  2. In a large bowl, mix together meatball ingredients until well-combined. 
  3. Using hands, roll meat into balls 1.5 inch balls and place onto prepared baking sheet. 
  4. Bake meatballs for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
Sauce
  1. While the meatballs are baking, whisk together all of the sauce ingredients until blended.
  2. Once meatballs have finished cooking, combine meatballs and sauce in a crockpot. Keep meatballs on low until ready to serve. 
  3. Enjoy warm, and sprinkle with additional garnishes if desired. 

Thanks to the original recipe found here.

Jalapeño Popper Cups

Leave a comment

Makes 30 Mini Phyllo Cups

Ingredients

  • 3 fresh jalapeño peppers, 2 finely diced and 1 cut into slices (add or remove seeds for spice preference)
  • 8 ounces cream cheese, softened to room temperature and cubed 
  • 1/2 cup shredded cheddar  cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • 8 slices cooked bacon, cut into small pieces
  • 30 mini phyllo shells

Instructions

  1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper.
  2. Dice 2 jalapeños (add or remove seeds for spice level). Thinly slice 1 jalapeño for garnish.
  3. Using a mixer, beat cream cheese, cheeses, garlic, and paprika together until well combined. 
  4. Spoon filling equally among phyllo cups.
  5. Sprinkle tops with bacon and a jalapeño slice. 
  6. Bake for about 10 minutes. 
  7. Serve immediately or reheat just before serving. 

Thanks to the original recipe found here.