Appetizer #7 - Coconut Chicken Bites

 The Year of Appetizers

Appetizer #7 - Coconut Chicken Bites

    This recipe comes from 2007's The Taste of Home Cookbook, from Reader's Digest. I had to modify the recipe, because I once again, did not have all of the correct seasonings. I'll list what I used in italics and what the original seasonings were that I did not use. Even with my substitutions, I really liked these little bite-sized nuggets. They would be yummy with a hot honey sauce or a hot orange marmalade sauce. Instructions for the sauces will be below. 

P.S. Sorry for my plain-jane photo. 

Ingredients:

2 cups flaked coconut

1 egg

2 tbsps milk

3/4 pound boneless and skinless chicken breast, cut into nugget-sized pieces

1/2 cup all-purpose flour

1 tsp celery salt (If you don't have this, use regular salt like I did)

1/2 tsp garlic powder

1/2 tsp ground cumin (I used chili powder)

Oil for frying

Directions:

Finely chop coconut in a blender or food processor (This took awhile for me, because I tried using a blender and it did not work great). Pour coconut into a bowl and set aside. Combine egg and milk in a separate bowl until well combined. Pour flour into a small bowl and toss the chicken a few pieces at a time, in the flour. Dip floured chicken pieces in the egg mixture and then in the coconut. Place chicken pieces on a tray and refrigerate for 30 minutes. Fry a few pieces of chicken at a time in 2 inches of oil (heated to 375 degrees) for about 1 1/2 minutes on each side. They should be golden brown. Drain fried chicken bites on paper towels and place in a bowl. Combine seasonings and sprinkle over chicken bites. Toss to coat chicken bites and serve warm with or without a dipping sauce. I actually opted to mix my seasonings in with the flour, before coating in the egg mixture and coconut. 

Dipping Sauce #1 - Hot Honey Sauce:

Heat 1/2 cup honey in a microwave until it is a little bubbly. Remove from the microwave and add sriracha sauce to taste.  Add more or less honey and sriracha. It really depends on how much sauce you want and how sweet or hot you want it. 

Dipping Sauce #2 - Hot Orange Marmalade Sauce:

Follow directions above, only use orange marmalade. 

Coconut Chicken Bites

Appetizer #6 - Chinese Barbecued Ribs (Shao Pi K'u)

 The Year of Appetizers

Appetizer #6 - Chinese Barbecued Ribs (Shao Pi K'u)

    The original recipe comes from Betty Crocker's International Cookbook published in 1980. I'll start off by saying I did not get 42 appetizers from a little more than 1 1/2 lbs of pork spareribs and I did modify the recipe a tiny bit. The recipe calls for 1 1/2 to 2lbs of spareribs. I got a small rack from a meat shop and had them cut in half. When I sectioned the pieces, I thought they were a perfect size, so that worked out. I also want to say that I did not have sake or dry sherry as called for in the recipe; however, I looked up what I could substitute and found I could use white rice wine vinegar (I had that ingredient). I also used a low sodium soy sauce. This sauce was easy to put together. There's a least two hours that you marinate the ribs in the refrigerator, one hour of cook time, covered and 45 minutes cook time uncovered. I basted the ribs twice during the uncovered cook time and once right after I took them out of the oven (I cooked the last of the marinade before that final basting). I really enjoyed this appetizer. I liked that you could easily use it as the meat/protein portion of a meal, with steamed rice and veggies. Try this recipe as an appetizer or meat/protein portion of a meal; I think you'll like it. I know I did!

Ingredients:

1 1/2 to 2 lbs - Fresh pork spareribs

1/4 cup soy sauce (I used low sodium soy sauce)

1/4 cup hoisin sauce or chili sauce (I used hoisin sauce)

2 tablespoons honey

2 tablespoons sake, dry sherry or rice wine vinegar (I used rice wine vinegar)

1 small clove garlic, crushed (I diced my garlic)

green onions chopped (optional)

Directions:

Cut spareribs crosswise into 1 1/2 inch pieces or have your butcher cut it for you (that's what I did). Place ribs in a shallow glass or plastic dish. Mix the rest of the ingredients in a medium sized bowl. Pour sauce over ribs, cover the dish and place in the refrigerator for a minimum of two hours. When you are ready, pre-heat your oven to 325 degrees Fahrenheit. Remove spareribs from the refrigerator and place meaty side up in a baking dish (The original recipe says to put them on a rack in a foil lined broiler pan, which I did not have). Set marinade aside in a bowl. Cover with foil and bake for one hour. After one hour, remove the ribs, uncover and baste with marinade. Return to oven for 45 minutes, basting at least twice during that cook time (I did go ahead and put a cookie rack over a large baking sheet for this step). Right before removing the ribs at the end of the 45 minute cook time, microwave the last of the marinade for at least two minutes in a microwave safe bowl (You're cooking the marindade/sauce, because you did have it on raw meat).  Brush the ribs with the now cooked marinade sauce once more and remove to a serving plate. Sprinkle with green onions if desired. 

Chinese Barbecued Ribs (Shao Pi K'u)

Chinese Barbecued Ribs (Shao Pi K'u)

Appetizer #5 - Cheese Puff Surprises (Olive Stuffed Cheese Puffs)

 The Year of Appetizers

Appetizer #5 - Cheese Puff Surprises (Olive Stuffed Cheese Puffs)

    This is the very first recipe in Hearts and Flours, published in 1988 by the Junior League of Waco. The Junior organization aims to improve communities, as well as the social, cultural and political fabric of society. They are a non-profit organization that places women in volunteer positions in a variety of charities.  I have known several Junior League members through my own volunteer work and my first match with Big Brothers Big Sisters benefited from their generosity when we attended several events that were sponsored and/or lead by Junior League members. 

    I am not a fan of olives, but I wanted to step outside of my comfort zone and make these for my church ladies group gathering; I tasted though and I like them! Yummy. You can substitute ham, jalapeno, bacon or you could just make plain un-stuffed puffs. You could also try replacing the paprika with spicy seasoning or garlic powder. There are so many options! 

Try these out, because I think you'll like them. I'm definitely going to make these again, using at least one of the possible substitutions. 

Ingredients:

2 cups shredded Cheddar cheese (or try using your favorite, like Monterrey Jack)

1 stick softened margarine

1 cup flour

1/2 teaspoon salt

1 teaspoon paprika

48 green olives, well drained (I used a 10oz jar of pimento stuffed queen olives and had several leftover)

Directions:

Preheat oven to 400 degrees. Blend flour, salt and paprika. Blend cheese and softened margarine in a mixing bowl. Mix in the flour mixture. Flatten a teaspoon or a little more (You'll figure out the amount that works best for you)  into a tiny patty in your hand. Pick up an olive and wrap the cheese "patty" around the olive, ensuring that it completely covers the olive. Place on cookie sheets and bake for 15 minutes. 

*I ended up with 46 puffs. I could have had 48, but I used to much cheese mixture on a lot of them early on.

Cheese Puff Surprises
(Olive Stuffed Cheese Puffs

Appetizer Number Four - Lemonchick's Un-stuffed Jalapeno Popper Tartlets

 The Year of Appetizers

Appetizer #4 - Lemonchick's Un-stuffed Jalapeno Popper Tartlets

    Whoa, not really sure what I'll be making going forward, but I've had a bit of a hiatus from my blog, aka recipe diary. I am still committed to my Year of Appetizers. I had bariatric surgery in late April.  I had complications from the LapBand I'd had for 13 1/2 years, so had that removed and the Sleeve procedure in it's place.  So, I'll be trying to make healthier versions (especially for a while of recipes from my collection of cookbooks).  

    This recipe has evolved over the years. Years and years ago, a coworker used to bring stuffed jalapenos to work and they were yummy.  I started making them the way she made them, but then I tried making them differently and fast forward to now, where I just blend all the stuffed jalapeno popper ingredients together and fill mini Phyllo tart crusts. I love them and I hope you do also. 

     I'll give you basic ingredients and then you can modify how you like. For example, if you like more or less jalapeno or pineapple, just add more or less to your taste. Or if you don't like pineapple, leave that out. I've had a bit of extra filling before after filling two boxes of the Phyllo crusts, so I've used this filling on crackers and toast and I think it would be yummy on a bagel.

Ingredients:

1 8 oz block of cream cheese, softened

2-3 jalapenos, washed, seeded and diced (If you like spicy, you could definitely leave more seeds in)

1/4 to 1/2 cup crushed pineapple or pineapple chunks (If you use pineapple chunks, you'll have to dice up the chunks into tiny bits; also, you're going to drain the pineapple before measuring)

1/2 cup fresh, but cooled cooked bacon, finely diced (It is up to you how finely cooked you make the bacon, but I'd definitely make sure it is cooked; do not use raw)

1 or 2 1.9 oz packages of Athens brand Phyllo crusts (This is the brand I use; you can use whichever you like or make fresh)

Directions:

Bake Phyllo crusts according to package directions. You want them a bit crispy when you fill them.  Remove from the oven and cool. You can start mixing the ingredients while the Phyllo crusts are baking.

In a medium mixing bowl, combine all ingredients. I start with mashing the cream cheese, then add the diced jalapeno, followed by the bacon and pineapple. Make sure all ingredients are thoroughly incorporated.   Using two spoons, fill the cooled crusts with your cream cheese filling and place on in a baking pan or on a baking sheet. Top with chunks of pineapple or thin, tiny slices of jalapeno. Bake in the oven at 350 degrees for 10 to 15 minutes.  Keep an eye on them and if the shells start getting too brown, you want to take them out. 

Lemonchick's Un-Stuffed Jalapeno Popper Tartlets
*Note - I believe this picture was taken before baking; due to my hiatus and having made these two months ago, I can't remember.

Appetizer #3 - Cheese Crackers

The Year of Appetizers 

Appetizer #3 - Cheese Crackers

    Published in 1991, this Whipping Up Something Good Cookbook was compiled by the Dallas School Food Service Association. Secretary, Jean Campbell from William Anderson Elementary, submitted this appetizer.  It took a little while to thoroughly mix up the ingredients and then to spread it on a cookie sheet, but it was worth it. These are yummy. Like Cheez-Its, only better, because these are homemade with butter and cheese. I would make these again. You could use them as crackers like the name suggests, or even use them in place of croutons on a salad (I've done that with Cheez-Its). 

Ingredients:

2 cups shredded cheddar cheese 

1 cup flour

1 tsp salt

1 stick butter (4oz)

red chili pepper flakes or Italian seasoning (Optional for an extra touch of flavor)

Directions:

Thoroughly combine ingredients (The original recipe says just use your hands, but I used both my clean hands and a wooden spoon) and roll into a ball. Flatten on a greased cookie sheet (I forgot to grease the stoneware cookie sheet I used and with the cheese and butter in there, they turned out just fine). I actually ended up breaking up the ball into chunks spreading it out so it covered the sheet. It took some time, but it.  was kind of fun. I lightly scored the dough, before baking, so it would be easier to cut and I think it helped, but you could probably wait to cut until you take them out of the oven. Bake for 13 to 15 minutes at 375 degrees. Cool and cut into squares. I made mine small, but cut whatever size you like. 

Cheese Crackers

Uncut Cheese Crackers

Carrot & Cabbage Noodles with Sweet Chili Sauce

 Carrot  & Cabbage Noodles with Sweet Chili Sauce

    This yummy recipe comes from the Thai Kitchen Cookbook - The Essential Guide To Thai Cooking copyrighted in 2000. If you're like me, trying to eat out less and you like Chinese and Thai food, you try and learn how to make it at home. This is a nice little cookbook and I look forward to trying more recipes. 

Ingredients: 

7oz rice noodles (stir-fry or thin)

3 tbsp peanut oil (I used canola oil, because the peanut oil I found was so expensive)

1 tbsp finely minced garlic

1/2 cup red onion, finely chopped (I used red shallots)

2 tsp brown sugar

1/2 cup carrots, coarsely grated (I had baby carrots and grating those was impossible; I thinly sliced them lengthwise and they were just fine)

1 cup green cabbage, coarsely chopped (I think I used a little more)

2 tbsp Thai Kitchen Spicy Thai Chili Sauce (I used a crispy chili pepper in oil)

2 tbsp soy sauce

Optional: Crushed peanuts

Optional: Cucumber, thinly cut like matchsticks (I did not use cucumber until I tried it with leftovers)

Optional: Thai Kitchen Sweet Red Chili Dipping Sauce (recipe from the book below)

    1 tbsp fresh red chili, minced (again, I used the crispy chili pepper in oil)

    1/2 cup rice vinegar

    1 tsp salt

    1 tbsp sugar

    1 tsp garlic, minced

Instructions For Noodles:

Bring two cups of water to boil. Turn off heat and place rice noodles into the hot water for three to five minutes or until the noodles are soft, and cooked through, but not mushy. Rinse with cold water for thirty seconds. Drain well and set aside. Heat oil on medium-high heat in a large wok or skillet. Add garlic and stir fry for one minute.  Add onion and brown sugar. Sit fry for two to three minutes until the onion is soft. Add carrots, cabbage, chili sauce/chilis and soy sauce. Stir fry for five minutes. Add the noodles, mixing well and stir fry for three to five more minutes.  Serve immediately with sweet red chili dipping sauce and crushed peanuts if desired. Serves three to four. 

Instructions For Sweet Red Chili Dipping Sauce:

Into a small pot, add all ingredients and stir constantly over low heat, until the mixture thickens to a syrupy consistency. I somehow didn't cook this sauce and served it cold. Although it was thin and not syrup-y, I really liked it, so try it without cooking if you like. 

Carrot & Cabbage Noodles with Sweet Chili Sauce

    

Butterscotch BonBons

 Butterscotch BonBons

    I wanted to make something sweet to take to work this week and this is what I tried.  The recipe is in 1959's The General Foods Kitchens Cookbook. The recipe uses butterscotch pudding mix, hence the name, but you could easily make these with chocolate or vanilla.  It does call for peanut butter and nuts (I used peanuts), so skip this recipe if you have a nut allergy.  I also added some generic Rice Krispies cereal, because I thought the mix was a little sticky. I liked how these turned out and everyone at work liked them. 

Ingredients: 

2 pkgs instant butterscotch pudding mix (the small box which is about 3 oz)

1 cup chopped dates or nuts (I used chopped peanuts)

1/2 cup peanut butter (I used smooth, since I was adding chopped peanuts)

1/2 cup light cream (I used half & half, which may be partly why the dough was so sticky)

1 1/2 cups chocolate chips or 10 squares candy-making chocolate (Use chocolate bark like I did; you could do vanilla bark also)

1/2 cup Rice Krispies (brand or generic)

vegetable shortening

Directions:

Combine all ingredients except the chocolate chips/chocolate bark/candy-making chocolate. Ensure all ingredients are well combined. After this step, I felt the dough was too sticky, so I stirred in 1/2 cup of generic Rice Krispies. Melt your chocolate chips/chocolate bark with a little bit of shortening to help with thinning the melted chocolate. You'll stir all the melted stuff together. Use a spoon to scoop out a bit of dough and roll into balls (1 inch or so). Dip carefully into chocolate, coating the ball and placing it gently on a tray with lightly greased (I used a spritz or so of cooking spray) parchment paper or waxed.  paper. When you've dipped all of the balls, place your tray in the refrigerator to set. When you're ready to serve, remove tray from the refrigerator and break off any little odd bits from the bottom of the balls. 

Enjoy!

Butterscotch BonBon

A bowl of balls (lol). Butterscotch BonBon balls.