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

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28May2024

INCREDIBLY EASY TIMES TWO – MAY 2024

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

I realize that many recipes in the Incredibly Easy folder rely on the air-fryer. What can I say? That is one gadget that makes life easier. Today I share one recipe for carrots and one for eggplant that surpassed my expectations because both were so simple and delivered so much flavor. If you don’t have an air-fryer, you can still make them, but it will be a matter of adjusting oven temperature, size of baking sheet, how often to move things around… all doable, but I cannot quite give you the precise method.

AIR-FRIED CARROTS WITH ORANGE AND CARDAMON
(from The Bewitching Kitchen)

5 medium carrots, peeled, cut in half crosswise, then in half lengthwise
1 tablespoon butter, melted
drizzle of olive oil
salt and pepper to taste
2 tablespoons orange juice (I used blood orange)
drizzle of agave nectar
1/4 tsp ground cardamon

Melt the butter, add the drizzle of olive oil, and al other ingredients. Whisk well. Pour the mixture over the carrots, move them to coat as thoroughly as possible, immediately add to the air-fryer set at 400F or as high as your machine will go.

Cook for about 12 minutes, shaking the pan every once in a while. When they get nicely brown at the edges and cooked through (test with a fork), serve and…

ENJOY!

to print the recipe, click here

Comments: I normally avoid cooking with butter, but the small amount used here made it really nice. I have made it exclusively with olive oil and it is still good but I believe the water in the butter helps tenderizing the carrot and contributes for better texture. Whenever I use the air-fryer, I don’t worry too much about timing the end of cooking time with serving the meal, especially if I am cooking other things. I cook until ready, turn the machine off. When we are about to eat, I turn it on for 1 minute. Works like a charm!

AIR-FRIED EGGPLANT BITES
(inspired by my niece’s Raquel)

1 eggplant, large, cut in small cubes, no need to peel
olive oil to coat
drizzle of balsamic vinegar
salt and pepper to taste

Coat the eggplant cubes with olive oil, no need to use a heavy hand. Add the balsamic, season with salt and pepper.

Transfer to the basket of the air-fryer and cook at 400F until done.

ENJOY!

to print the recipe, click here

Comments: The eggplant bites can be used in so many ways! Added to salads, pasta sauces, enjoyed as a simple side dish, incorporated in food bowls with an Asian flair. A squeeze of lemon juice right before serving, while still warm, is a nice touch too. Keep that in mind. I tell you one thing, the air-fryer is a great addition to any kitchen.

ONE YEAR AGO: Lobster Risotto with Mushrooms and Tarragon

TWO YEARS AGO: Air-Fried Cauliflower with Pomegranate Seeds and Tahini Sauce

THREE YEARS AGO: Pistachio-Rose Donuts

FOUR YEARS AGO: Smoked Chocolate Macarons

FIVE YEARS AGO: Chocolate Celebration Cake

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ELEVEN YEARS AGO: Chicken-Apricot Skewers

TWELVE YEARS AGO:Asparagus Quiche

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FOURTEEN YEARS AGO: Mellow Bakers: Corn Bread

24May2024

CHOCOLATE & WAX SEAL STAMPS

Posted in Chocolate Bonbons by sallybr

I am beyond excited about this! Wax seal stamps are made to add charm and elegance to documents, love letters, envelopes. They are designed to use with special types of wax, often dyed bright red. But, guess what? They work with chocolate – both real and compound – and although there is a little bit of a learning curve to negotiate, it is totally worth it! I’ve made a few different designs and used to decorate chocolate covered Oreos. First thing you need are of course the stamps. Many available, look on etsy or amazon. These are the ones I used on my first time.

I also have this slightly larger one…

To work with chocolate, they must be frozen, so I store mine in the freezer inside a plastic bag. Then you need to work fast. Melt the chocolate and add small puddles over parchment paper. I had better luck with that instead of acetate. Since the bottom part won’t show, it does not need to be shiny, so parchment is totally fine. Once you add the melted chocolate, immediately set your frozen stamp over it, and allow it to sit for a few seconds, maybe 10 or so. Of course, it is dependent on many factors and you need to try to move the stamp gently to see if it releases ok. When the chocolate is set, it will release nicely. Once you get the gist of it, you might be able to make three designs before the stamp gets too warm. Yes, a labor of patience and love…

I need more practice, but so far I’ve been quite happy with my productions! I used white compound chocolate for these, with a very small amount of oil-soluble pink dye.

Then it is all a matter of placing them over chocolate covered Oreos, or anything your imagination comes up with. I want to use to decorate cookies, maybe cupcakes also. Stay tuned!

It is really a lot of fun to make them, and a little diamond dust can add sparkle…

I hope you’ll give this technique a try…

ONE YEAR AGO: A Star is Born!

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SEVEN YEARS AGO: Sad Times

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NINE YEARS AGO: The Making of a Nobel Reception

TEN YEARS AGO: Fennel Soup with Almonds and Mint

ELEVEN YEARS AGO: Green Curry Pork Tenderloin

TWELVE YEARS AGO: Farfalle with Zucchini and Ricotta

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20May2024

SAVORY CREPES FOR A LIGHT DINNER

Posted in Breakfast & Brunch, Pizzas & Small Dishes by sallybr

When I lived in Paris, I had crepes often. Once back in the US I made them at home every once in a while. However, I am the first to admit, not often enough. It is such a simple meal to put together, and yes, it can be light if you don’t go overboard on cream sauces and cheese. Our version is quite austere, so feel free to change it to your liking.

SAVORY CREPES
(from The Bewitching Kitchen)

1 cup milk
2 eggs
2 tablespoons olive oil
salt and pepper to taste
dash of nutmeg
1 cup all-purpose flour

fillings:
sauteed mushrooms
ham
cheese
tomatoes

To a blender, add all ingredients for the crepes except the flour. Blend for a couple of minutes, then add the flour and blend again until smooth. Place it in the fridge for 2 hours if you have the chance.

Pour 1/3 cup batter on a non-stick crepe pan (or small skillet), and cook on both sides. I like to brush a little oil before the first crepe, and work carefully with the flame to cook them to a light brown without browning too much. Place the crepes over a plate separated by parchment paper until time to assemble them. They can sit in the fridge for hours or even overnight.

Place a crepe on a surface, add your fillings to half the area, fold the other half over, then fold again to form a sort of triangle. Bake in a 350F oven for 10 minutes.

ENJOY!

to print the recipe, click here

Comments: With this meal, we’ve decided that crepes will be part of our regular rotation. The batter can actually sit in the fridge for a day or so, making it even simpler to get them going. The possibilities for fillings are endless, as you can imagine. Salmon with cream cheese and dill, sautéed shrimp, chicken breast in a cream sauce. We will quite likely stick with our versions, and serve a little something on the side. Like this delicious zucchini-sesame soup…

And of course, the icing on the cake…. my lunch next day!!!!

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SIX YEARS AGO: Ispahan Macarons

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EIGHT YEARS AGO: Slow-Cooker Carnitas & Paleo Planet Cookbook Review

NINE YEARS AGO: The Making of a Nobel Reception

TEN YEARS AGO: Fennel Soup with Almonds and Mint

ELEVEN YEARS AGO: Green Curry Pork Tenderloin

TWELVE YEARS AGO: Farfalle with Zucchini and Ricotta

THIRTEEN YEARS AGO: Slow-baked Salmon with Lemon and Thyme

FOURTEEN YEARS AGO: Hoisin Explosion Chicken

16May2024

VANILLA DONUTS WITH STRAWBERRY GLAZE

Posted in Desserts, Desserts, Sweets by sallybr

As those who follow my blog might know, every Friday I donate a box of sweets for a homeless meal in our town. Some items are mandatory: decorated cookies, regular cookies and chocolate-covered Oreos come to mind. Then, I like to include some variety. Little tartlets, brownies, cupcakes. Or… donuts!

VANILLA DONUTS WITH STRAWBERRY GLAZE
(adapted from several sources)

1 + 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1/2 cup buttermilk
1/4 cup grape seed oil
1/2 teaspoon vanilla extract
1/4 cup water

for the glaze:
1 + ¼ cups powdered sugar
2 tablespoon freeze-dried strawberries, crumbled
2 tablespoon whole milk
1/4 teaspoon vanilla extract
sprinkles to decorate (optional)

Heat the oven to 375 F. Spray a 12-cavity donut pan with cooking spray and set aside.

Whisk together the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk together the egg, buttermilk, oil, vanilla and water in a medium bowl. Whisk the wet mixture into the dry mixture and stir to combine. Fill a piping bag with the batter and pipe the batter into the donut pans, filling each cavity halfway, as the batter will expand quite a bit.

Bake until a toothpick inserted into a donut comes out clean, about 15 minutes. Cool in the pan for 5 minutes. Remove to a rack and cool completely.

Make the glaze: Whisk the sugar and dried strawberries in a shallow bowl. Slowly stir in milk and vanilla extract to make smooth, pourable glaze. Dip each donut in the glaze and place back on cooling rack. Add sprinkles before the glaze sets. Allow glaze to set for 30 minutes before serving.

ENJOY!

to print the recipe, click here

Comments: This is a very simple recipe and produces donuts that are soft and delicate. Make sure not to fill the pan more than halfway. The glaze is also quite straightforward. It relies on freeze-dried strawberries that these days are available in most grocery stores. I do have a harder time finding freeze-dried raspberries… Those could go perfectly here also.