CHICKEN FAJITA BITES AND A COOKBOOK REVIEW

Posted in Appetizers, Cookbook Reviews, Pizzas & Small Dishes, Poultry by sallybr

Not too long ago I bought a new cookbook (surprised?) called BRILLIANT BITES, by Maegan Brown, also known as The BakerMama. I found myself getting amazed by each and every recipe because they were for the most part quite unusual and so creative. Have you ever imagined making cacio e pepe pasta in appetizer shape? I bet you haven’t. We don’t host dinner parties that often anymore, but appetizers can be fun to make and even if you are not hosting, you could conceivably make a meal out of three or four appetizer options. I contacted Maegan and asked her permission to share one of the recipe of her cool cookbook. Here I am to offer you Chicken Fajita Bites, colorful and oh so tasty!

CHICKEN FAJITA BITES
(printed with permission from Maegan Brown’s Brilliant Bites)

6 red mini sweet peppers, 4 whole and 2 finely chopped
6 yellow mini sweet peppers, 4 whole and 2 finely chopped
6 orange mini sweet peppers, 4 whole and 2 finely chopped
2 tablespoons olive oil
¼ medium onion, finely chopped
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
4 boneless, skinless chicken tenders, finely chopped
2 tablespoons fresh lime juice
1 cup (112 g) shredded Mexican-style cheese blend
Chopped fresh cilantro, for garnishing
Key lime wedges, for serving (optional)

Sour Cream Avocado Sauce
¼ cup (55 g) well-mashed avocado (about ½ avocado)
¼ cup (60 ml) sour cream
1 tablespoon fresh lime juice
½ teaspoon kosher salt, or to taste

To make the chicken fajita bites: Heat the oven to 400°F. Line a 13 x 9-inch baking sheet with foil and spray with nonstick cooking spray. Slice each whole mini pepper in half lengthwise, leaving the stem intact, and remove any seeds and pith. Slice a small sliver off the back of each half so that it sits flat on the baking sheet (I omitted this step) being careful not to slice all the way through. Arrange the peppers in a single layer, cut sides up, on the prepared baking sheet.

Heat the oil in a large skillet over medium-high heat. Add the chopped peppers and onion and cook and stir until just tender, about 4 minutes. Transfer to a bowl. In a small bowl, whisk together the paprika, chili powder, cumin, and 1 teaspoon salt until well combined. Add the chopped chicken to a large bowl and toss it with the 2 tablespoons lime juice, then add the seasoning mixture to the bowl and thoroughly coat the chicken.

Add the chicken to the same skillet the peppers and onion were cooked in and cook over medium-high heat, stirring occasionally, until the chicken is cooked all the way through, about 4 minutes. Return the peppers and onion to the skillet and toss to combine with the chicken. Remove from the heat.

Completely fill each mini pepper half with the chicken fajita mixture, then top with a little shredded cheese. Bake for 13 to 15 minutes, until the cheese melts and the peppers are soft. Meanwhile, make the sour cream avocado sauce: In a medium bowl, whisk together all the sauce ingredients until well combined. Drizzle some of the sauce onto each bite, garnish with a sprinkle of fresh cilantro, and serve with lime wedges (if using) for squeezing.

ENJOY!

to print the recipe, click here

Comments: My only modification of the recipe was to use ground chicken instead of chicken breasts, because I happened to have some in the fridge waiting for a good opportunity to shine. And shine it did. Super tasty little bites, that will also stand on their own without the sauce if you want to make it simpler. But the sauce takes it to a much tastier level, so I don’t recommend you skip it.

Now for a little review of Maegan’s cookbook…

The book offers 70 appetizer bites, divided in 6 categories. I will list them below and include some of my favorites because of their cute or unusual factor… So many called my name!

PARTY BITES… The Chicken Fajita Bites are from this first chapter, and I they are so adorable, I actually made them as a light lunch for me and hubby on a Saturday. They were perfect! From this chapter my favorites are: Cacio e Pepe (so unusual and cute), Sushi Taco Bites (I absolutely MUST make them), Steak Frite Bites, and Chopped Kale Caesar Salad Cups.

HOLIDAY BITES… I just fell in love with every single one in this group! It starts with Birthday Cake Cookie Bites with Party Hats! How can you resist them? Below a little screenshot straight from the book.

The whole chapter is one cute recipe after another… Love Bug Bites, Mini-Muffins Many Ways, Jack-o-Lantern Mac and Cheese Bites, Bow-Tie Antipasto Bites (coolest appetizer ever), Pumpkin Pie Bites (gorgeous), Candy Cane & Snowman Caprese Bites, just to name a few.

BREAKFAST BITES… Eggs Benedict Bites (so creative!), Dutch Baby Bites, Smoked Salmon Bagel Bites, and get this: Chocolate Babka Bites… I honestly want to bake the whole collection in this chapter!

SNACK BITES… She describes this chapter as a fun twist on everyday snacks. I give you a few examples: BLT Grilled Cheese Bites, Popcorn Bites, Loaded Baked Potato Chips, and Monte Cristo Cracker Bites. All presentations are super cute!

DESSERT BITES… Hard to pick favorites here! Baklava Bites, Chocolate Chip Cookie Cannoli Bites, Crepe Bites (I fell in love with those and share a screenshot of the book below), Coconut Key Lime Pie Bites might be the cutest little bites ever…

SAVVY SIPS… This is the only chapter that does not really work for me, as I don’t drink cocktails, but if you love them and have guests who do, you’ll find quite a collection, from Espresso Smore’tini to Mango Mai Tai, Pina Colada Popsicle Shots, and Eggnog Bites.

Well, I hope you consider getting this great cookbook before your next dinner party! Totally worth it!

ONE YEAR AGO: Oreo Balls, Fun and Easy

TWO YEARS AGO: Pork with Prunes

THREE YEARS AGO: Honeyed-Jalapenos on Spelt Pizza

FOUR YEARS AGO: Bulgur and Chickpea Salad with Pomegranate Seeds

FIVE YEARS AGO: Purple Star Macarons

SIX YEARS AGO: Smoked Salmon, Fait Maison

SEVEN YEARS AGO: Kouign-Amann, Fighting Fire with Fire

EIGHT YEARS AGO: In My Kitchen, Yin and Yang

NINE YEARS AGO: Chocolate Toffee Banana Bread

TEN YEARS AGO: In My Kitchen, June 2014

ELEVEN YEARS AGO: Strawberry Frozen Yogurt

TWELVE YEARS AGO: Baked Coconut and “The Brazilian Kitchen”

THIRTEEN YEARS AGO: Honey-Glazed Chicken Legs

FOURTEEN YEARS AGO: French-Style Rolls

29Apr2024

BEET-PICKLED DEVILED EGGS

Posted in Appetizers, Pizzas & Small Dishes, Small Dishes, Vegetarian-friendly by sallybr

Totally smitten by this recipe, because… color! It was inspired by a version I saw on Molly Yeh’s show Girl Meets Farm, but I made a few modifications.

BEET-PICKLED DEVILED EGGS
(adapted from Molly Yeh’s recipe)

3 cups of water
1 medium beet, peeled and cut in half
1/4 cup balsamic vinegar
1 tablespoon light brown sugar
2 tsp whole black peppercorns
3/4 cup apple cider vinegar
1 tablespoon salt

6 hard-boiled eggs, peeled
1/4 cup yogurt
1 tablespoons Dijon mustard
1 avocado, mashed
Tajin seasoning to taste
salt to taste

Put the beet in a medium saucepan and add the water, balsamic vinegar, brown sugar, peppercorns, cider vinegar and salt. Bring to a boil until the sugar is dissolved. Add the peeled boiled eggs to the pan, cover and refrigerate for at least 4 hours, preferably overnight for the most intense color.

Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. To the yolks, mix all other ingredients, making a paste. Adjust with more yogurt if needed. Pipe the mixture into the holes of the egg whites, sprinkle additional Tajin all over.

ENJOY!

to print the recipe, click here

Comments: Have you ever seen more beautiful color in a boiled egg? Now, the texture of the egg will be slightly different from that of a regular deviled egg due to the pickling step. It is going to be firmer and have a more assertive taste. Phil is not usually too fond of brined/pickled concoctions, but he loved these eggs, so if you are over-the-fence about it, don’t let it scare you. We don’t eat mayonnaise ever, but if you prefer the more authentic version, use it in place of yogurt. These were great as appetizer but also fantastic as my lunch next day. I will be re-visiting this recipe often… Such mesmerizing color!

ONE YEAR AGO: My Cookie Blog Turns Two!

TWO YEARS AGO: Masala Shrimp

THREE YEARS AGO: Victoria Sponge Mini-Cakes

FOUR YEARS AGO: Red Beet Sourdough

FIVE YEARS AGO: A Modern Take on Tarte Tatin

SIX YEARS AGO: Minnie-Macarons, a Fun Project with a Happy Ending

SEVEN YEARS AGO: Nigella Lawson in the Bewitching Kitchen

EIGHT YEARS AGO: Walnut-Raisin Bran Muffins

NINE YEARS AGO: Gingersnaps with White Chocolate Chips

TEN YEARS AGO: Turkey Chili with Almond Butter

ELEVEN YEARS AGO: Secret Recipe Club: Leek and Cheese Tart

TWELVE YEARS AGO: Secret Recipe Club; Triple Chocolate Brownies

THIRTEEN YEARS AGO: Shaved Asparagus Salad

FOURTEEN YEARS AGO: Indonesian Ginger Chicken

12Mar2024

HANIELA’S CHEESE CRACKERS

Posted in Appetizers by sallybr

I am a bit late to share this recipe, as I’ve made these delicious crackers back in December. They are super easy and the baker’s ammonia gives them a very unique and pleasant texture. If you have a bottle of this special leavening agent hanging around (maybe because you love baking Springerle), give this recipe a try… If you don’t have bakers’ ammonia, just use regular baking powder.

CHEESE CRACKERS
(from Haniela’s blog)

1 cup all-purpose flour (143grams)
1/2 cup Parmesan cheese finely grated
1/2 tsp baking ammonia (or baking powder)
1/2 tsp salt
1/8 tsp ground black pepper
1 tsp dry rosemary
4 tbsp cold butter, cut into pieces
3-4 tbsp cold water
1 tbsp kosher salt for topping or sea salt

Heat oven to 400F.

Combine flour, salt, ground black pepper, rosemary, grated parmesan cheese and baking ammonia in the bowl of a food processor. Pulse until combined, Add cubes of cold butter and pulse until coarse mixture forms.

Gradually, while pulsing, pour cold water until the dough starts to form a bowl as you process it. Scrape the dough out of the bowl onto a lightly floured surface, gather it with your hands, and flatten it into a disk. Roll out the dough 1/8 thick between 2 parchment sheets or silicone baking mats. Lightly dust the surface with flour.

Slice the rolled-out dough into about 1-inch wide strips and then cut 1-inch strips perpendicular to the first set of stripes. Slide the baking sheet or silicone mat onto the baking sheet or rimless cookie sheet. Sprinkle with sea salt or kosher salt. If desired, use chopsticks to make two small holes in the center, or make the wholes with a small icing tip.

Bake crackers in the preheated oven for 10-12 minutes until the edges are golden.

ENJOY!

to print the recipe, click here

Comments: These crackers are similar in the overall method to the ones from Caro, that I blogged about last year (for my post click here, for Caro’s post click here). The main difference is indeed the baker’s ammonia, so make them both and see what you think. Personally, I think one cannot have too many cheese cracker recipes! Salty, flavorful, delicious!

ONE YEAR AGO: Shrimp Tacos with Jicama-Mango Salsa

TWO YEARS AGO: Mini-Egg Brownies

THREE YEARS AGO: The Luck of the Irish

FOUR YEARS AGO: When life gives you Eye-of-the-Round

FIVE YEARS AGO: Carrot Cake Macarons

SIX YEARS AGO: Soup Saturday: Say Goodbye to Winter

SEVEN YEARS AGO: Manchego and Poblano Soup

EIGHT YEARS AGO: A Smashing Pair

NINE YEARS AGO: Spinach and Mushroom Stuffed Pork Tenderloin

TEN YEARS AGO: Crispy Chickpea and Caper Spaghetti

ELEVEN YEARS AGO: Spring has Sprung!

TWELVE YEARS AGO: Chickpea and Fire Roasted Tomato Soup

THIRTEEN YEARS AGO: Double Asparagus Delight

FOURTEEN YEARS AGO: Sun-dried Tomato and Feta Cheese Torte

16Jan2024

INCREDIBLY SIMPLE TIMES FOUR

Posted in Air-Frying, Appetizers, Incredibly simple, Vegetarian-friendly, Veggies by sallybr

It’s been quite a long time since I shared recipes that are so easy, it’s hard to call them as such. Come to think of it, my most recent post in this series was from May last year (check it out here). So, without further ado, let’s get this ball rolling!

APPLE-PROSCIUTTO APPETIZER

Get some apples, cut them in wedges, any thickness you like. Sit the slices over a couple of crisp Romaine lettuce leaves cut the same size as the apples. Place a slice of cheese on the other side, roll it all together with prosciutto. Sit on a serving plate and drizzle balsamic vinegar reduction (store-bought is totally fine).

AIR-FRIED BRUSSELS SPROUTS

Use small sprouts, if you can find them. Cut them in half. Place them in a bowl with very hot water for 10 minutes. Drain. Coat them lightly with olive oil, season with salt and pepper. Air-fry at the highest temperature your fryer goes, until golden brown. Probably 15 to 20 minutes. Shake them around every once in a while. I drizzled a little balsamic reduction when I served them. Love that ingredient so much… If you don’t have an air-fryer, simply use your oven at 420F.

YUKON GOLD ROAST POTATOES

Cut each potato in half. Place them in cold salted water and boil gently for 12 minutes. Drain. Drizzle olive oil over a baking sheet that can hold them in one single layer, covered with aluminum foil (non-stick foil works great). Place them cut side down, season lightly with salt and herbes de Provence. Roast them at 420F without moving them for 20 minutes, then flip them around and roast for 5 to 10 minutes more.

ZA’ATAR AIR-FRIED EGGPLANT

I don’t bother salting eggplant anymore, but you can if you prefer. Cut the eggplant in half, score it with a sharp knife in a diamond pattern to expose the flesh. Mix a little olive oil with lemon juice, salt and za’atar. Brush all over the surface, then air-fry at 385F for 25 minutes, until the flesh is cooked, test with a fork.

I hope you enjoyed this small collection of super easy recipes. The apple appetizer is really delicious, I was inspired by a recent show from Molly Yeh (Girl Meets Farm) to make them. Normally I am not too fond of prosciutto without cooking it (like on pizza), but in that recipe it worked nicely with the apples providing nice texture.

ONE YEAR AGO: Zucchini-Prosciuto Parcels

TWO YEARS AGO: Double Peanut Sourdough Loaf

THREE YEARS AGO: Fennel-Rubbed Shrimp in Light Coconut Sauce

FOUR YEARS AGO: Puff Bread Balls, Two Salads and a Cookbook Review

FIVE YEARS AGO: Pistachio-Caramel and Apple Mousse Cakes

SIX YEARS AGO: La Couronne Bordelaise

SEVEN YEARS AGO: A Special Birthday Dinner

EIGHT YEARS AGO: Duck Confit for a Special Occasion

NINE YEARS AGO: Tuscan Grilled Chicken and Sausage Skewers

TEN YEARS AGO: Celebrate Wednesday with Pork Tenderloin & Apples

ELEVEN YEARS AGO: Salmon Wellington

TWELVE YEARS AGO: The Green Chip Alternative

THIRTEEN YEARS AGO: Weekend Pita Project

FOURTEEN YEARS AGO: Let it snow, let it snow, eggs in snow

1Sep2023

GRUYERE CHEESE BISCUITS

Posted in Appetizers by sallybr

This is a totally different take on biscuits, first because they are savory, and second because they are made with one of those gadgets that press the dough out through a little disc with all sorts of cute patterns (mine is this one). I picked a simple one that results in a flower shape. The recipe comes from a blog I love, The View From Great Island, and you can check out her detailed post about it (with a video included) clicking here.

GRUYERE CHEESE BISCUITS
(from The View From Great Island)

8 ounces Gruyere cheese, finely shredded
3/4 cup unsalted butter, at room temperature (12 tablespoons)
1 egg
1/2 tsp salt
215g all purpose flour

Heat oven to 350F.

Put the shredded cheese, soft butter, egg, and salt in the bowl of a food processor fitted with the metal blade. Pulse and then process until smooth and creamy. Scrape down the bowl as necessary.

Add the flour in two batches, and process just until a soft dough comes together. Fill your cookie press according to your model’s instructions and insert the shape disk of your choice. Stamp the crackers onto a clean dry baking sheet.

Bake the cookies for 15-19 minutes, or until starting to turn golden on the surface. Let them rest on the pan for five minutes before transferring them to a rack to cool.

ENJOY!

to print the recipe, click here

Comments: I’ve had that cookie press for a while, but had not yet used it. There is a learning curve in there, and I must confess I made a royal mess in the kitchen, even though no royal icing was involved. But I intend to use the press again in the very near future so that I get better at it. These biscuits have a melt in your mouth feeling, that’s why I decided to call them biscuits rather than crackers. I really liked them a lot, we offered them for guests at a get together in our place, they are perfect for appetizers with a glass of wine. Or for those so inclined La Croix, tangerine flavor (I am partial to that flavor, in case you want to know).