Happy Easter everyone!
If you’re looking for appetizer inspiration for tonight’s Easter dinner…look no more! I have the most adorable idea for you! I call them Easter Chicks’ Deviled Eggs.
Warning: they may be the life of the party.
I launched my recipe on how to make these ladies this morning on Vancity Buzz. Click HERE for the recipe.
Hope the bunny brought lots of chocolate this year!
I’m very excited to announce that smgirlbigplate is now a food columnist for Vancouver’s largest blog-Vancity Buzz. I will be releasing a food article every Monday morning here …so keep your eyes peeled!
If you didn’t get a chance to check out my debut post this morning…here is a sneak peek! Watermelon & Lime Jello Shooters…adorable I know!
I have posted the recipe & directions on Vancity Buzz. Click the following link..Watermelon Lime Jello Shooters.
I hope you will all enjoy them! I sure did.
These chicken satays come loaded with mind blowing flavours! The yogurt marinade creates an extremely juicy & tender chicken satay and the peanut sauce will leave an unforgettable after-taste in your mouth.
They are by far the most requested dish at my catering events. Try them for yourselves and you’ll see why!
I love making these because it gives me an excuse to indulge in some peanut butter. Confession: I may have a slight peanut butter obsession.
The trick to the perfect chicken satay lies in the preparation of the chicken. To ensure even cooking- “butterfly” your chicken breast by running the blade of the knife width-wise down the breast. Do not cut all the way through!
Keep the edge intact & open the breast along the fold.
Cut the chicken breast into equal sized pieces. Repeat this method for each chicken breast. This recipe calls for 1 1/2 pounds of chicken breasts ( 3-4 breasts)- which yields around 15-20 chicken skewers.
Once prepared, transfer the chicken strips to the fridge & start on the yogurt marinade.
Yogurt Marinade for Chicken Satay’s
In a large mixing bowl combine: 1 cup of plain yogurt with 1 1/2 tsp of grated ginger, 1 tsp minced garlic, 1 tsp cumin, 1 tbsp of curry powder & 1/4 cup of chopped cilantro.
Add the chicken pieces to the marinade and give it a gentle toss until each chicken piece is coated. Refrigerate for a minimum of 2 hours.
If you let the chicken satay’s absorb the flavours of the marinade overnight- they will be much more tender.
When ready, skewer each chicken strip in a “thread” like method. Please make sure you have pre-soaked your wooden skewers first!
Broil the chicken satays for approximately 8-9 minutes and turn to broil another 4-5 minutes on the other side. Serve with Spicy Thai Peanut Sauce (click for the recipe!).
These sexy devils put a wicked spin on the traditional Deviled Egg. I can say with confidence that these eggs will be the life of the party! Take my word and make doubles!
It’s such a clever idea, I know! Sadly, I didn’t come up with it myself..credit must be given to the one and only Martha Stewart.
However, I jazzed up Martha’s original recipe by adding a few touches of my own =). One of them being the addition of Garlic Powder from Leisure Lane Farms-which one of my Twitter followers had kindly mailed me. Sprinkling garlic powder on the tops of these deviled eggs made them that much better! Thank you Gary!
Ingredients
Directions
1. Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.
2. In the bowl of a food processor, process egg yolks, avocado, lemon juice, lemon zest & mayonnaise until smooth. Season with salt and pepper. Add in the green onions.
3. Fill egg whites with yolk mixture and place on a serving plate. Sprinkle with a touch of cayenne pepper, garlic powder & fresh green onions.
One of my favorite party appetizers just got a whole lot better! Once you make these marinated Bocconcini skewers you will never settle for the original ones.
Allowing the mozzarella to absorb the flavors of the marinate overnight- gives this classic dish an unforgettable flavor.
20 wooden skewers
Cut the red pepper into quarters and then roast them side up under a hot broiler until charred and wrinkled- about 7-10 minutes. Once cooled, remove the skins and dice finely.
Next-combine diced peppers, garlic, lemon juice, lemon zest, oil, salt, pepper, chopped basil & chopped mint in a large bowl. Add the bocconcini and toss to coat each piece well.
Cover and marinate at room temperature for at least 30 minutes. You can also marinate the Bocconcini for up to 3 days in advance! The longer you the let the cheese absorb the flavors of the marinade- the better they will be!
When ready to use, wrap one basil leaf around a bocconcini ball and thread onto the wooden skewer with a cheery tomato. Drizzle with a touch of balsamic vinegar.
How simple was that? No more excuses for bringing store bought appetizers to the party!
