Tag Archives: appetizer

Watermelon & Lime Jello Shooters

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.

Love always
-r

Chicken Satays with Spicy Thai Peanut Sauce

 

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

1 cup of Plain Yogurt
1 1/2 teaspoons freshly grated ginger
1  teaspoon minced garlic
1 tablespoon curry powder
1 tsp cumin
1/4 cup of chopped cilantro
1 1/2 pounds skinless, boneless chicken breasts, cut into strips (method shown above)
15-20 wooden skewers, soaked in water 30 minutes

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!).

Bon Appétit!
xo r

Avocado Deviled Eggs

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

6 hard boiled eggs
1 medium avocado, diced small
3 tablespoons mayonnaise (sourcream or greek Yogurt for healthier alternative)
3 teaspoons freshly squeezed lemon juice
2 tbsp green onions, finely chopped
1 teaspoon of lime zest
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper (to sprinkle on top of eggs)
Salt to taste

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.

 

Bon Apetit!
r xo