Category: Appetizers

Appetizers

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Easy chicken nuggets

Easy chicken nuggets

Homemade chicken nuggets are healthier and tastier than the fast-food and frozen chicken nugget. Chicken nuggets are a common staple in the diet of many kids.  Contrary to popular believes, homemade chicken nuggets are easy to make. They are fresh, delicious and you don’t have to wonder what type of meat is ground up and packaged in your nuggets. To make the homemade chicken nuggets, you will need a food processor or something to ground the chicken breast.  The grounded chicken is battered, breaded then deep-fried in vegetable oil.

  • 4 – 5 chicken cutlets cut into cubes
  • 1 tablespoon parsley
  • 1 clove of garlic
  • salt and freshly ground pepper
  • 1 glass of milk tea
  • 2 tablespoons flour
  • 2 tablespoons brie cream
  • 1 egg + 2 tablespoons milk + pinch of salt
  • breadcrumbs

How Do You Make Homemade Chicken Nuggets?

Trim off the fat from the chicken breasts. Then, chop them up into cubes.

Blend the chicken, garlic, parsley, pepper 

Add the flour, milk and the brie cream. Stir for 30 second.

With lightly oiled hands shape balls and drop as you go on the plate. Place in the fridge for 10 minutes.

Spread the breadcrumbs in one bowl and the beaten egg, milk and salt in another.

Drench each chicken kibble in the egg then coat in bread crumbs. Deposit as you go on the plate.

Place in a cool place time to heat frying oil and fry each kibble until golden brown.

Drain and place on paper towels.

Serve hot with the sauce of your choice or simply mustard.

Note:

  • To save time, you can double or triple the recipe and keep the extra uncooked nuggets in the freeze for future meal. One the nuggets are ready to be cooked, remove them from the freezer, leave at room temperature until it unfreezes and fry. You can also freeze the cook chicken nuggets in which case, you can warm up in the oven or microwave.
  • To bread the homemade chicken nugget, you can use your own breadcrumbs, instead of store bought. You will need to dehydrate the bread in the oven and pulsing it in a food processor until you reach your desired size and texture. You can also add herbs and spices. If they are well dehydrated, it can be preserved for a longtime. To make these chicken nuggets more fun for your kids, because the chicken is soft and moldable after blending, you can shape them into cool shapes. You can use cookie cutter to make hearts, dinosaurs… before covering them with the egg and breadcrumbs.
  • Once the homemade chicken nuggets are you can serve with honey mustard, ranch or barbecue sauce.
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Tuna Briks

Tuna Briks

  • 10 sheets brik
  • 1 large potato (boiled and peeled)
  • 2 eggs
  • 1 5 oz. can tuna (in water)
  • 3 oz. grated cheese
  • ½ bunch parsley (finely chopped)
  • 1 onion (chopped)
  • A few mint leaves (finely chopped)
  • Salt
  • Pepper
  • Vegetable oil (for frying)
  1. Mix all the ingredients in a bowl.
  2. Cut the sheets of brik in half.
  3. Place some of the filling on one side. Fold the brik over several times to form a triangular shape.
  4. Deep fry 3 to 4 briks at a time until briks are golden borwn, about 5 minutes.
  5. Serve with lemon or even harissa.

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How to make fried tuna patties

How to make fried tuna patties

Cabbage and hot-dog fried patties || Cabbage and hot-dog fried empanadas

Dough:

  • 4 cups all-purpose flour (plus more for dusting)
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1/2 cup butter (1 stick melted)
  • 1 cup cold water

Filling:

  • 1 tablespoon olive oil
  • 2 can tuna (drained)
  • 5 sliced hotdogs
  • 1/2 cup of diced onions
  • I/2 Maggie cube
  • 1/2 cup of diced bell pepper
  • 1/2 cup of diced carrot
  • 1/4 cup tomato
  • 1 tablespoon tomato paste
  • 1 tablespoon garlic
  • Salt & pepper to taste

Make the dough

  1. In a bowl, combine flour, baking powder, and salt. Mix in cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
  2. Wrap and refrigerate for 1 hour.

Make the filling

  1. On medium heat sautée the onion. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 5 minutes. Add the bell pepper and the carrot, and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Add the tomato, tomato paste and drained tuna. Season with cube, garlic, salt and pepper and let mixture fry for 2 more minutes. Turn heat to simmer, stirring well to incorporate everything.

For your patties

  1. Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
  2. Put about 1 tablespoons filling in the center of each circle. Moisten outer edge of each round with water. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
  3. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place 3 or 4 pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

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Embutido Recipe (Filipino – Ground Pork Meat Loaf)

Embutido (Ground Pork Meat Loaf)

  • 500 g ground pork
  • 2 raw egg
  • ¼ cup flour
  • 1 cup of bread gold crumbs
  • 2 carrots
  • 1 onion
  • 1 medium green bell pepper
  • ⅓ cup sweet pickle relish
  • 3 tbsp tomato sauce gold ketchup
  • 1 cup raisin or dried apricot
  • 1-2 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon garlic
  • 1 teaspoon parsley
  • 1 teaspoon cube
  • 2 hotdogs
  • 2 hard boiled eggs
  1. Put all ingredients, except the last 2, in a large bowl.
  2. Mix everything together using your hand to make sure that all is well incorporated. Set aside.
  3. Cut 2 pieces foil foil about 12 inches long each. Take half of the meat and flatten it on the foil, covering about a half. Do not forget to leave some space at the ends, about 2 inches each side.
  4. Place the sausages and hard boiled eggs on the middle of the flattened meat.
  5. Roll the foil so that the meat forms a cylinder or log, locking the sausage and egg in the center. Twist the ends of the foil to lock.
  6. Steam for 50-60 minutes.

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How to make fried patties?

Cabbage and hot-dog fried patties  || Cabbage and hot-dog fried empanadas

This is my easy recipe for homemade empanada dough for frying. The process to make this empanada dough for frying is very similar to the empanada dough for baking. A few differences are that this dough has a little bit less butter, but adds baking powder. The empanadas are light fluffy texture when you fry them.

Fried patties

Dough

  • 4 cup all-purpose flour (, plus more for dusting)
  • 2 teaspoon baking powder
  • 2 teaspoons salt
  • 1/2 cup butter ((1 stick) melted)
  • 1 cup water (cold)

Filling

  • 4 cup cabbage (shredded)
  • 5 hotdogs (sliced)
  • 1/2 cup onion
  • 1/2 Maggie cube
  • 1/2 cup bell pepper (diced)
  • 1/2 cup carrot (diced)
  • 2 eggs (boiled)
  • hot peppers ((optional))
  • 1 Tablespoon olive oil (to sautee the hotdogs and veggies)

Make the dough

  1. In a bowl, combine flour, baking powder, and salt. Mix in cut in butter until mixture is crumbly. Add just enough cold water so dough comes together. Wrap and refrigerate for 1 hour.

Make the filling

  1. On medium heat sautée the onion. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 5 minutes. Add cabbage cut until tender and add the hotdogs, and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Add bell pepper and carrot. Season with cube, salt and pepper and let mixture fry for 2 more minutes. Turn heat to simmer, stirring well to incorporate everything.

Time to make your patties

  1. Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
  2. Put about 2 tablespoons filling in the center of each roundand some hard-cooked egg to each. Moisten outer edge of each round with water. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork
  3. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place 3 or 4 pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Draion paper towels, and serve hot.

 

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Beef Samosa

Beef Samosa

**The dough:

2 cup all-purpose flour

½ teaspoon salt

½ teaspoon cumin seeds

¼ cup melted butter

½ cup warm water you may need less

To seal: 1/4 cup water + 1 teaspoon cornstarch

**For the filling:

1 teaspoon oil

1 medium onion chopped

½ cup bell pepper (yellow, green, red)

350 grammes ground beef

1 medium potato chopped

¼ cup carrot

¼ cup green peas I used frozen

¾ teaspoon salt

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ teaspoon chili powder

¼ teaspoon ginger powder

**Making the dough:

In a bowl, add all the ingredients (except water) and mix well.

Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.

Cover the dough and let it rest for 15 minutes.

 

**Making the filling:

In a pan, add the cooking oil, onion and bell pepper . Add the ground beef and saute for few minutes or until it releases oil.Add all the spices and salt, saute some more on medium high heat.

Add the green peas and cook for another three minutes.

Now add the potatoes, stir until the onion is translucent. .

Reduce the heat and cook until the onion turns light brown the beef is cooked.

Keep aside.

** Preparing the samosa:

Make 6 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches.

Use a knife to cut the circle into halves.

Take one-half and fold into a cone. Seal along the fold

Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.

Wet the edges of the dough with water and pinch to seal. Now you should have a triangle shaped samosa. Repeat this step with the rest of the dough and filling.

Cover the samosa with a cloth and keep it aside for 20 minutes.

In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes.

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BAKED GARLIC PARMESAN CHICKEN WING

BAKED GARLIC PARMESAN CHICKEN WINGS

2 lbs chicken wings

4 tablespoons olive oil

4 tablespoons of butter

2-3 heaping tablespoon of garlic

3 heaping tablespoons of chopped parsley

½ teaspoon salt

½ cup of grated Parmesan cheese

Add salt and pepper to the wings and put it on a baking sheet. Put them in the refrigerator for 1-2 hours

Preheat oven to 425 degrees place baking sheet in oven and bake for 20-25 minutes then flip and bake for another 20-25 minutes or until brown and crispy.

In a small saucepan add olive oil and butter, let it melt then add garlic and cook on med 3 minutes. Pour in a large bowl add salt and 2 tablespoons parsley.

Remove wings from oven and place in a bowl. Toss until coated, place on a serving platter.

Sprinkle with Parmesan cheese and remaining parsley.

 

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HAM AND CHEESE PINWHEELS

HAM AND CHEESE PINWHEELS

1 sheet frozen puff pastry
2 Tbsp Dijon mustard
7 slices deli ham
1 cup shredded sharp cheddar Gruyere or, Swiss cheese, (125g)

On a lightly floured piece of parchment paper, roll out the puff pastry into a 10×12-inch rectangle.

Spread the Dijon mustard over top, add deli ham and cheese; leaving a 1/4-inch border on both long ends.

  
Starting at a long end, roll the puff pastry into a tight log using the parchment as leverage. Press the edges together to seal. Wrap the log in plastic wrap, and refrigerate it, seam side down, for 15-30 minutes.
Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
Using a sharp knife, cut the puff pastry log into 1/2 inch slices. Arrange the rolls on the prepared baking sheets, spacing them 1-2 inches apart.


Bake until golden brown, rotating and switching the pans halfway through, about 20-25 minutes. Let cool slightly.

Serve warm.

 

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Stuffed Red Peppers

Stuffed Red Peppers

6 large red bell peppers
1.5 pound ground meat
3 garlic cloves, minced
2 +1 teaspoons beef bouillon granules
Salt to taste
1 tablespoon black pepper
1 tablespoon ginger

1 tablespoon cooking oil
1 medium onion, chopped
1 cup cooked rice
1 cup mozzarella
1/2 cup sour cream
1/2 cup tomatoes puree
1/2 cup tomatoes sliced
1 cup hot water

Preheat oven to 350 degrees F.

Mix the ground meat, garlic cloves, beef bouillon, Salt, black pepper and tablespoon ginger.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

In a small bowl, mix the hot water and 1 teaspoons. Pour a teaspoon in each peppers. Cover with foil and bake for 20minutes.

Using a hot skillet, saute until onions become translucent and Add the ground meat.

Drain the fat off.

Add the rice, cheese, sour cream, tomatoes. Mix well and stuff the mixture into the peppers.

Remove the foil add the cooked ground meat to the peppers and the mozzarella. Bake for an additional 20 minutes.

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Puff pastry waffles with ham and cheese

Puff pastry waffles with ham and cheese

Puff pastry ready to roll out
Filling option: ham, cheese, salmon, cream, goat, mushrooms, mustard, ham, bacon, herbs, dried tomatoes, mozzarella, laughing cow …

Heat your waffle iron.
Unroll your puff pastry and cut it into 8.


Spread each piece of mustard, cheese spread or other


Drop a piece of ham and cheese


Close your puff pastry.


Cut out if necessary so that your puff pastry slippers match the size of your waffle iron.
Lightly grease your waffle iron, place your stuffed “slippers” and cook for about 10 minutes, watching the cooking well.

Serve with a salad!