The Kitchen Whisperer

Memorial Day Party Foods

TKWAdmin — Sat, 25 May 2013 22:53:42 +0000

I’ve gathered some of my favorite dishes for you to take or prepare for this holiday weekend. Now hurry up and get to cooking cause I’m hungry

Memorial Day Party Foods

♥ Smoked Chili Candied Bacon – we’re talking MAN CANDY
♥ Toasted Almond Chocolate Caramel Bark with Sea Salt
♥ Strawberry Margaritta Jello Shots
♥ Lasagna Roll Ups
♥ Watermelon Feta Salad
♥ Tater Topped Meatloaf Balls
♥ Blueberry Buckle
♥ Chicken Prosciutto Roulade
♥ Cheesy Shaved Beef Stuffed Potatoes
♥ Pittsburgh Slaw
♥ Tomato Zucchini Tart
♥ Pepperoni Pretzel Bread
♥ Roasted Cauliflower Hummus
♥ Margarita Chicken Meatballs
♥ Chocolate Peanut Butter Bacon Pretzels
♥ Apple Crostata
♥ Twisted Cheesy Herbed Breadstick Twirls
♥ Watermelon Pineapple Jalapeno Salsa
♥ Nutella Tofee Krispy Bars
♥ Stuffed Shells
♥ Raspberry Brownie Trifle

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Cashew Chicken Nuggets with Asian Dipping Glaze

TKWAdmin — Sat, 25 May 2013 19:39:36 +0000

The other day I had some chicken breasts that were thawed out in the fridge just chillin. And *I* was stumped on what to make with them. Now as we all know, if you Google “chicken recipe” you will 890,876,452,890,324, 009 +∞ (that’s infinity for you non-geeks *wink*) recipes on how to prepare chicken. How do I know this? I went through all off those links… haha. Well okay not really, but at least the first 10 or so. Yes, yours truly needs inspiration at times. I am only human after all…

Well about the 5th or 6th recipe in I found something that caught my eye. It was cashew chicken. Now to me, cashew chicken, is so simplistic in flavor (which I love) but takes 9 bajillion things to make it taste that way. LOL Funny how that is! Since I had just purchased a big jar of unsalted cashews and had everything else on hand I decided to dig up my recipe for it. As I was digging it up I got to thinking “Self, let’s put a spin on this and make it something people can make for a picnic or say Memorial Day.” “Yeah Self, that’s brilliant! You really are a genius and so smokin’ hot!” “Thank you Self, you are too!” LOL Okay so it really didn’t go that way… I didn’t keep referring to myself as ‘Self’.. Princess is more like it! BAHAHAHA

Since I wanted something ‘fingery’ I went with appetizers. Things that you can put on crackers, toast points or those pretty little toothpicks. Actually I have issues with toothpicks and parties. Sure they look pretty and festive but what I’ve found is that people tend to forget their manners when eating foods that have them stuck in them. I swear they go stupid because as soon as they eat it/pull it off the toothpick they just toss ‘em on the floor… IN MY HOUSE! WTH people? So if I use toothpicks it’s only for me or for photo shoots. Parties.. you’re on your own peeps.

But I digress…. back to my fingery type cashew chicken. I dropped the chicken and stuff in the food processor and decided to make them like ‘nuggets’. Little pieces of heaven with all of the flavors infused in this handy dandy portable bite! When they came out of the pan they were golden brown and really, REALLY hot (yes I put one into my mouth and burnt the every loving crap out of it!). So as I made the OMG face and drank 47 gallons of ice water to stop the blistering they needed something.

Now most would say to use ranch, honey mustard or ketchup but that wouldn’t have gone with these beauties. I needed something Asian-y…. something with incredible depth.

Folks this Asian Dipping Glaze I came up with… LAHHHHHHHHHHHHHHH-VVVVVVVVVVVE it! That would be pronounced “Love it” in a operatic shrill. LOL you just did it outloud, didn’t you? No? Why ya smilin’ like a guilty Cheshire cat then eh? LOL

Just LOOK at those gorgeous little beauties! The sauce is thick so it sticks to the cashew chicken nugget… and to your lips! Mmmmm!!!

Yeah see those toothpicks – they are just for me! You can use your finger or a fork! LOL Throwin’ them on my floor!

Now go make these for Memorial Day!

Cashew Chicken Nuggets with Asian Dipping Glaze

5.0 from 2 reviews

Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Ingredients

Cashew Chicken Nuggets

1lb chicken breast, boneless and skinless cut into 1” cubes
2 Tbl corn starch
1 tsp sea salt
1 tsp black pepper
1 cup toasted cashews
2 green onions, white and green parts – chopped
1 tsp rice vinegar
3 Tbl hoisin
1 Tbl oyster sauce
1 egg
2 Tbl olive oil

Asian Dipping Glaze

2 1/2 Tbl oyster sauce
2 1/2 Tbl low sodium soy
2 Tbl minced garlic
2 Tbl grated ginger
2 tsp rice vinegar
2 tsp sugar
2 Tbl sesame oil
1 1/2 tsp sea salt
2/3 cup plus 6 Tbl water
2 Tbl Hoisin
6 Tbl cornstarch

Instructions

Prepare the Cashew Chicken Nuggets

In a food processor, add the chicken cubes and process until ground.
Add in the cashews and pulse until barely any chunks remain.
Add in the green onions, garlic, vinegar, hoisin, oyster sauce, salt, pepper, corn starch and egg.
Pulse just to combine.
With wet hands, form small nuggets 1 1/2”x1”x1/2” (LxWxH).
Place on lightly oiled plate.
Cover and chill for 1 hour.
When ready to cook, heat a 12” skillet over medium heat.
Add in the olive oil and when the oil starts to ripple add in the nuggets making sure not to crowd them in the pan.
Cook 5-8 minutes and flip over. The bottoms should be golden brown.
Cook another 5-8 minutes or until the internal temperature is 165F.

Prepare the Asian Dipping Glaze

Make the Dipping Glaze
In a sauce pan add all of the ingredients but 6 Tbl water and the cornstarch.
Bring to a light boil.
In a bowl whisk together the 6 Tbl water and cornstarch to make a slurry.
Whisk in the mixture a little at a time to the pan until desired consistency. I prefer this a little thicker that way it sticks to the nugget.
Keep warm stirring occasionally.

Assembly

Dip each nugget in the glaze with a toothpick and plate.

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Protein Packed Oatmeal Cream Pie Stack

TKWAdmin — Fri, 24 May 2013 01:43:05 +0000

So there are days when I crave ‘bad’ things. Like I’m sure at one point in your life you were exposed to those pre-packaged snack cakes albeit in your lunch box or at the school cafeteria. I had several girlfriends that while they were pregnant they craved the white and black striped cakes and that is ALL they would eat. I’d have to say as a kid my all-time favorite were those oatmeal cream pies. They were super soft and sweet. Unfortunately as I got older and my metabolism slowed down I couldn’t partake in those types of things. Plus while they taste amazing, I try to eat a healthier lifestyle for the most part.

The one day I had a HUGE craving for one of those cream pies cakes but looking at my newly purchased smaller sized pants I knew that was not an option. I loved these pants waaaaaaaaay too much to eat one (okay 2). Sure I could have just worked out longer/harder but I was tuckered out. Well I got to thinking about how I could make a healthier adaption of it.

I’ve been fortunate to have partnered up SI03 and their AMAZING Syntrax Protein Powders. Since I’ve already given you a bunch of great recipes featuring how to implement their powders into delicious foods, I knew I wanted to use them again in a recipe that would satisfy my cravings for that oatmeal cream pie. Judging by the pictures, I think I more than satisfied my craving in a scrumptious, healthy way!

I mean seriously, that looks like pure heaven on a plate! This was so good that I was beside myself! I satisfied all of my cravings and then some! I love the rustic look and feel of it. Sweet and chewy, decadent and elegant and packed with protein! Plus this is Egg and Gluten Free (when using gluten free oats!)

Protein Packed Oatmeal Cream Pie Stack

Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Ingredients

Cookie

4 very ripe bananas
2 1/4 cups quick oats
1 tsp cinnamon
1/4 cup brown sugar
1 cup raisins
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1/2 cup Syntrax Micellar Creme Vanilla Milkshake protein powder
1 cup raw coconut flakes *optional

Vanilla Bean Cinnamon Buttercream

1 cup coconut oil, softened OR 2 sticks butter, softened
4 cups confectioners’ sugar, sifted
1 tsp cinnamon
3-4 Tbl milk (whole lends a better flavor here)
2 whole vanilla bean, split and seeded

Instructions

Preheat oven to 350F.
Using a pencil make 3 6” round circles on 2-3 pieces of parchment paper (sized to your baking sheet). Do not let the circles touch and leave at least 2” between them. I only needed 2 sheets of paper as my pan was 15”x20” so I fit 3 circles on one sheet.
Place the sheets, pencil marked side down.
In a bowl using a fork mash the bananas until smooth.
Add in the oats and protein powder.
Using a sturdy spoon, combine.
Add in the cinnamon, brown sugar, baking soda, vanilla extract, raisins and coconut flakes.
Mix until combined.
Evenly divide the mixture inside the circles on the parchment paper. The mixture should be about 1/2”-3/4” thick.
Bake for 13-16 minutes or until the sides and top are just set. They should depress slightly when pressed.
Allow to cool on the pan for 3-5 minutes.
Using a metal spatula carefully slide underneath and remove the cookies to a cooling rack and allow to cool completely.
While the cookies are cooling, make the butter cream.
In the bowl of a stand mixer fitted with paddle attachment cream butter until light in fluffy.
Add in the confectioners’ sugar 1/2 cup at a time until fully incorporated.
Scrape down the paddle attachment, remove and replace with the whip attachment.
Add the cinnamon, vanilla seeds and 3 Tbl milk and whip on high speed for five minute until very light and fluffy. Add the additional tbl of cream if a thinner consistency is desired.

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Quinoa Broccoli Cheddar Stuffed Peppers

TKWAdmin — Thu, 23 May 2013 01:20:46 +0000

The other day I bought a bag of the most gorgeous colored peppers (red-orange-yellow) on purpose. Now wait, quit raising your eye at me with the “on purpose” comment. See growing up I think I would have rather eaten dirt with a worm in it than put a pepper in my mouth. I was SUUUUUUUUUUUUUUUUUUUUCH a picky eater. I mean really, REALLY bad. However as I got older and my tastes became more refined I forced myself to incorporate those ‘cucka’ foods I hated as a child into my diet. I gave them a chance essentially. Like you know how your parents always said “If you’ve never tried it, how do you know you don’t like it???” or my favorite “There are starving kids in X part of the world” to which I would respond with “Well then let’s package it up and ship it to them!” Yeah, that sass was never quite appreciated. Well once I started giving those foods a chance I realized that they didn’t suck, I wasn’t going to die from yuckiness and that I actually liked them. Now sure there are some foods that I still refuse to eat (mayo/beets/liver and so forth) but the list has gone down extensively. But with that I’ve become a HUGE food snob. The peppers now have to be of good quality, no mush, no softness. They must be firm and sweet.

So as I was saying I bought this bag of peppers. Now traditionally I’d stuff them with rice and ground beef/turkey/tomato sauce mixture but I just didn’t want that. I wanted something not so heavy but rather creamy if you will. As I was standing there I spied the head of broccoli I just purchased. Glorious and bright green begging to be eaten. Since I had some quinoa already made up I decided to give it a whirl and stuff these peppers with a quinoa broccoli mixture. Man I am so happy that I did!

They were so cheesy and packed with broccoli. And that luscious quinoa pushed it over the edge!

These were AWESOME! A total vegetarian’s delight! But even those meat lovers will LOVE these!

Keep looking and drooling! I made extra; I’ll share!

Quinoa Broccoli Cheddar Stuffed Peppers

Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Ingredients

6 bell peppers (red, orange or yellow), tops cut off and seeds removed
3 cups Cooked Quinoa (preferably cooked in chicken or vegetable stock)
1 large egg
2 cups chopped fresh broccoli
1 tsp coarse salt
1 tsp black pepper
3 cups sharp cheddar, shredded

Instructions

Preheat oven to 350F with the rack in the middle.
Lightly spray a glass or ceramic baking dish (must have 2” sides).
In a bowl add the cooked quinoa, broccoli, salt, pepper and 2 cups of cheese.
Mix to blend.
Add in the egg and mix well to incorporate.
Using a spoon fill each pepper with the mixture and mound it 1/2” towards the center.
Measure out a piece of tin foil that will cover the peppers but try not to let it touch the tops.
Spray the side of the foil that will be closest to the pepper and then cover them trying to tent it.
Be sure to crimp the foil around the sides of your pan.
Bake for 90 minutes.
Remove the foil and pierce the pepper with a knife. It should be soft but have some give.
Top the peppers with the remaining cup of cheese and bake for 10-15 minutes or until the cheese is melted.
Remove from oven and allow to rest for 5 minutes.

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Cucumber Chickpea Summer Salad

TKWAdmin — Tue, 21 May 2013 01:00:19 +0000

So the other day I was in the grocery store and it wasn’t my normal grocery store I hit up like 3 times a week. This was one of those bigger fancy schmancy grocery stores. I mean I felt like I walked into Beverly Hills by how laid out this one was. Now don’t get me wrong. I love my local market but this one had EVERYTHING!!! I mean it was bright and ginormous and more varieties of things. I honestly think I could have spent the entire day in there just roaming the aisles!

Well in the produce section I came across some of the most gorgeous cucumbers and tomatoes. I KNEW I had to make something with them. I mean HAD to! So I filled up my buggy (yes, that’s Pittsburghese for ‘grocery cart’) and home I went. When I got home I got to chopping and mincing, sauteing and whisking. This salad took under 10 minutes to put together and pop in the fridge. Now I tasted it prior to putting it in the oven and I was loving it!

I had every intention on having this for lunch. However… because there is always a however with me, this house had other ideas for me. I cut the grass and then Mr. Fantabulous proceeded to come out side with a scowl on his face. He was mad; like fuming mad. I thought for a split second “Crap! What did I do now???” and that since I was on the tractor I could make a break for it riding off into the sunset… going at a top speed of 8 mph! LOL So as I got up to him you could see the utter look of disgust and po’d-ness on his face. I asked what was wrong and he told me that all that work we did back in October to strip the paint off of our pool (it’s in-ground) and the repainting was for nothing. We had to re-do it AGAIN! Now for those of you that have ever done this – working with muriatic acids, some tri sodium phos something or other, this chemical and that chemical and good old fashioned elbow grease, it SUCKS! It took us almost a week just to do that! Then we had to let it dry for a few days THEN we had to paint it. Thing the paint fumes were horrific (did I mention I had asthma???) and it’s ridiculously expensive! Like $100 a gallon expensive! All that work… for nothing! Ugh! We did contact a bajillion companies to come in and do it professionally but no one would and those that would, wouldn’t give a warranty and wanted way over $10k! Um no, no thank you! I’d rather make it a skate park at that point.

So he started to drain the pool however we both forgot that the pump was on a timer. Yeah, you know where this is going, don’t you? Yeah the pump shut off when there was about 200 gallons of water left in it. Yeah… great! NOT! We had to use 5 gallon buckets and fill them out and dump them ourselves. He would fill them up, walk out from the deep end, put them up on the ledge and then I would carry them out to dump. I think we did about 40-45 trips. Did I mention that 5 gallons of water weighs over 40 pounds??? Yeah, yours truly lugged them puppies up from the ledge and up and over a wall. Thank GOD my butt has been working out is all I have to say.

Now back to this salad that was just begging to be eaten. By the time we were all said and done it was maybe 10ish. While I was starving I was so sore, like to the point I wasn’t sure how I was going to make it to the shower sore, the last thing I wanted was food. So the salad sat in the fridge over night – unloved.

I mean she’s so pretty! So light and bright!

I’m happy to inform you that this unloved no more! THIS was part of my breakfast!

And it was DELICIOUS! For me I added just a trace more sea salt (maybe because I was craving salt) but it will brought out the flavors in this!

And I love the fact that it wasn’t runny – ever make a cucumber salad only to have it all watery on the bottom? You need to draw out the water first so it’s super important you follow steps 1-3 otherwise you’ll end up with a pool of liquid at the bottom of your bowl!

You know you want this! This is PERFECT for any summer BBQ and cook out!

Cucumber Chickpea Summer Salad

Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Ingredients

1 16 ounce can of Chickpeas, rinsed and drained
1 large cucumber, chopped
1 large shallot (or 2 medium), minced
1 tsp garlic, minced
1 firm large stem tomato, chopped
2 Tbl fresh cilantro, chopped
1 tsp fresh parsley, chopped
2 – 2 1/2 tsp sea salt
1 – 1 1/2 tsp black pepper
1/2 tsp cumin
4 Tbl olive oil
1 1/2 tsp lemon juice plus 1 tsp zest
1/2 lime, juiced plus the zest
1 tsp red wine vinegar
1-2 tsp sugar *optional

Instructions

Lay the cucumbers on a paper towel lined cookie sheet.
Sprinkle with 2 tsp of salt and allow to rest for 1 hour.
Squeeze one handful of cucumbers at a time and place squeezed cucumbers in medium bowl; discard squeezed juice.
In a medium sauce pan add 2 Tbl oil over medium heat.
Add in the beans, cumin and 1/2 tsp salt.
Sauté for 5-8 minutes or until they just start to turn golden brown and crisp up.
Remove from heat and set aside.
In a bowl add in the cucumbers, tomatoes, shallots, chickpeas and mix.
In another bowl whisk together the remaining olive oil, vinegar, lemon juice, lime juice, sugar, cilantro, parsley, zests and pepper.
Pour the liquid over vegetables and gently mix.
Cover with plastic wrap and chill for 1 hour.
Adjust salt and pepper to taste prior to serving.

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