Dec 102012
 

This is a very simple recipe for a great appetizer. Once you have the wonton cups ready, which can be baked days ahead and stored in an airtight container, the filling is almost infinite…sweet or savory, whatever is your preference. It is great filled with party cream and topped with fresh fruit or any creamy salad, like potato salad, chicken salad, hummus, you name it…

This time I made them with cream cheese filling,  topped with smoked salmon and decorated with capers. The trick here is to avoid the wonton cups from getting soggy, so I placed a layer of iceberg lettuce and then placed the other “wet” layers. This way there is none or very little contact of the “sauce”  with the wonton skin.

Anyway, I hope you try this recipe, it is pretty and tastes great. Again, it is perfect to serve as an appetizer at home or when going to a potluck party.

Ingredients:

Wonton Cups

1 package of wonton wrappers (can be found in the refrigerator section, most of the Asian grocery)
Olive oil

Few iceberg lettuce leaves, cut into small piece to cover the wonton cups.

Smoked Salmon Filling

8 oz cream cheese
2 tablespoon horseradish sauce
Salt and pepper to taste
2 teaspoon dry dill
12 oz smoked salmon
Capers, drained

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Method:

Wonton Cup

Preheat oven to 350 F.

Cut the wonton wrappers, into a circle, by removing mainly the four corners. I stack a few wonton wrappers together and cut all together with the scissor.

On a plate separate the wonton wrappers and brush lightly with the olive oil. Place another wonton wrapper on top of the brushed one and brush the top, place another wrapper on top of the brushed one and so on, until you have a stack. Separate the wonton wrapper and gently press over into the mini muffin tin.

Bake until the wonton wrappers are slightly golden brown, for approximately 7 minutes. Keep your eyes on the oven as it may burn easily. Remove from the oven and let cool on a wire rack.

Use immediately or store in an airtight container for a couple of days.

Smoked Salmon Filling

Cut the smoked salmon into small strips and roll them, like a little rose. Set them aside.

In a medium bowl, mix the cream cheese with the horseradish, dill, salt and pepper until creamy. If using a piping bag, place the cream cheese mix into a piping bag.

Assemble the Smoked Salmon Cups

Gently place a small piece of the iceberg lettuce inside the wonton cup.

Pipe the cream cheese mix into the cup, on top of the lettuce. If not using a piping bag, use two teaspoons to place the cream cheese mix.

Place a rolled piece of smoked salmon on top of the cream cheese mix, and add a couple of capers on it. Ready to serve.

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Curiosity Corner Jan 2013
Did you know that wonton wrappers are used to make a type of dumpling called wonton, often found in Chinese cuisine?  Wontons wrappers are made of flour, egg, water and salt and compressed into a very thin square. In Chinese cuisine wonton dumpling are filled with ground pork, shrimp and seasoned with all kind of spices.

Thank you for stopping by Simple Recipes and have a great week!

Jan 162012
 

Panela Cheese Appetizer

If you already are amazed by the large quantity of Costco products you will be speechless once you see the sizes of the cheeses, meat, and produce at their Business Center.
Well, I came back with a huge piece of panela cheese and I knew that we would not be able to finish the cheese before it started to turn bad, and decided to prepare it in a way that could be stored in a freezer…this was sure an experiment, but luckily it worked great.

First, I need to admit that I was a little nervous since I never froze this kind of cheese, so I prepared an extra batch just to be frozen. After a few days, I pan fried the panko crusted cheese and voila, I could not tell the difference from the freshly prepared ones, so I went ahead and prepared all the remaining cheese.

I like this cheese because it has a similar texture to paneer. Once you cook it, it holds its shapes, not like mozzarella which will, in this case, “leak” out of the crust. Moreover, you can serve it as an appetizer or as a main dish, paired with salad.

Ingredients:

Panela Cheese
Flour
Panko + dry oregano to taste
1 egg + 1 tablespoon water
Oil for pan fry

Method:

Slice the panela cheese into approximately ½ inch thick and 2 ½ by 1 inch size rectangles. Coat with flour and dip into the egg mix. Then cover with panko mix. At this point, you can pan fry with a little oil, until the panko crust turns golden or freeze for future use.
Serve hot/warm.

To freeze the cheese, place the cheese coated with panko in a tray, single layer. After a couple of hours in the freezer, remove the frozen cheese from the tray and store in freezer bags.

I hope you enjoy this simple recipe using Panela cheese.

Curiosity Corner Jan 2013
Panela cheese or queso panela is used in many Mexican dishes. When fresh, it has a similar texture to mozzarella, but once cooked, it carries a very different texture, since it does not melt like mozzarella cheese.

Thank you for stopping by Simple Recipes!

Dec 122011
 

Crab cakes with panko

I am baaaack…and want to share with you a simple recipe for crab cakes and some of my vacation pictures.

I love crab cakes, every time when in restaurants that serve crab cakes I am ordering…so I decided to make myself. After searching for recipes throughout the internet I opted out to come out with my own version, which I must confess that I kind of mix and match what I thought I would like in my crab cake…and yes I used panko for the crust. After making these crab cakes I realized that they are so simple to make…

The good thing about making your own crab cakes, is that you can store them in the freezer and bake or pan fry anytime when you feel like having it. Just freeze on a flat tray until frozen so the cakes stay nicely shaped, then you can place them in a Ziploc bag.

When it is time to serve, just defrost for approximately half an hour (do not have to be totally defrosted) and you can either bake or pan fry with a little oil. I can guarantee you that you will not be able to tell that they were frozen. It is very good to have it handy in the freezer.

Ingredients:

1 lb. crab meat in can
2 small potatoes, cooked and slightly mashed
1 red bell pepper, chopped
2 green onions finely chopped
1 egg
1 teaspoon dry parsley (I’d rather use fresh one, but did not have at the time)
1 tablespoon lemon juice
½ teaspoon lemon zest
1 teaspoon bay seasoning
Salt and pepper to taste.

Panko

Canola oil, spray

Method:

In a big bowl, add the crab meat, green onion, bell pepper, parsley, bay seasoning, salt and pepper and mix gently. Add to the crab mixture the lemon juice, lemon zest and the egg. Again very gently because I like my crab cakes with lumps of crab meat and not all smashed.

In a deep dish place the panko, make

Make small patties and coat with panko.

Spray the patties with the canola oil and bake in a 400F pre heated oven for approximately 20 minutes.

Serve hot.

I hope you enjoy this simple recipe for crab cakes and as I mention, great to have them in the freezer for an elegant appetizer of even as a meal with a side of salad.

Now the pictures…lots of pampering and relaxation. Can you guess where did we go?

and yes…those are my toes 🙂

If you still wondering where we were…it was Cancun, Mexico!

 

Thank you for stopping by Simple Recipes!

 

 

Jan 252010
 

This baked cheese can be served alone or with bread and crackers. It is tasty and easy, and makes a great appetizer dish.

Ingredients:

1~1 ½ lb Panela Cheese
3~4 garlic cloves, minced
½ teaspoon oregano
1 tablespoon olive oil

Method:

Slice the cheese, about 1 inch thick.

Place the slices of cheese in a baking dish, top with the minced garlic and sprinkle with the oregano and top it with olive oil.

Bake in preheated oven at 375F for approximately 20~25 minutes or until the garlic turn slightly golden brown.

Serve hot.

Curiosity Corner Jan 2013
Panela cheese or queso panela is used in many Mexican foods. When fresh has a similar texture of mozzarella, but once cooked carries a very different texture, since does not melt like mozzarella cheese by holding its shape.

Thank you for stopping by Simple Recipes and have a great week!

Jun 082009
 

This is a great for appetizer, it is simple and have a great presentation…your guests will love it! I do not add salt in the shrimp since the bacon is usually salty. It is a great combination of flavors.

Ingredients:

16 medium to large size shrimps, cleaned.
2 tablespoon green onion finely chopped
¼ teaspoon paprika
8 bacon strips cut in half

shrimp-bacon-1

Preparation:

In a bowl combine all the ingredients except for the bacon. Wrap shrimp with the bacon and use a toothpick to secure. Heat a fry pan and gently add the shrimps. Let it brown one side then gently flip to the other side until both sides are brown. Serve it hot or warm.

shrimp-bacon-2

shrimp-bacon-3


Did you know that bacon bits can be made from soy? Bacon bits can be made from small pieces of bacon or from textures vegetable protein (also known as soy meat) with artificial flavor to mimic bacon.

Thank you for stopping by Simple Recipes and have a great week!