Asian Chicken Salad with Corn and Mango in Wonton Cups

Asian Chicken Salad with Corn and Mango in Wonton Cups

Adapted from The Buffet Book^©  by Carole Peck

Treat your guests to a vibrant, tropical-inspired appetizer with these Asian Chicken Salad Wonton Cups. Each bite features tender shredded chicken, juicy diced mango, and sweet corn kernels nestled in a golden-brown, crispy wonton shell.

Makes about 24 cups

1/4 cup brown sugar
1/4 cup orange juice
1/4 c soy sauce
1/4 cup rice vinegar
1 Tbsp. + 4 tsp. oyster sauce, divided
1 1/2 tsp. chopped fresh garlic
1 1/2 tsp. chopped fresh ginger
3/4 Tbsp. lemongrass paste

3 bone in skin on chicken thighs

1/2 cup bean sprouts, chopped

1/2 cup corn kernels
1/2 cup finely chopped carrot
1/2 cup finely chopped water chestnuts or jicama
1/2 cup finely chopped scallions
1/2 cup finely chopped mango
1/4 cup cilantro, chopped
1/4 cup basil leaves, chopped

Cooking spray

1/2 package (12 oz.) wonton wrappers

1. Combine the brown sugar, orange juice, soy sauce, rice vinegar, 1Tbsp. oyster sauce, garlic, ginger and lemongrass paste in a sealable container and whisk to combine.
2. Add the chicken to the marinade and place the sealed container in the refrigerator for 12-24 hours.
3. Preheat oven to 300F. 
4. Bake the chicken in the marinade for 75 minutes.
5. Remove the chicken from the marinade and set aside to cool.  
6. Increase oven temperature to 375F.
7. Coat a mini muffin tin for with vegetable cooking spray. 
8. Place one wonton sheet in each well, pushing down in center to form a cup. 
9. Bake in preheated oven about 5-10 minutes until cups are golden. 
10. Set the cups aside to cool.
11. Meanwhile combine the bean sprouts, corn kernels, carrot, water chestnuts, scallions, mango, cilantro and basil in a large bowl.
12. When the chicken is cool enough to handle, remove the skin and bones and discard; Chop the meat finely. (You should have about 8 ounces of cooked meat.)
13. Add the chicken and and 4 tsp. oyster sauce to the large bowl and mix to combine.
14. Fill the wonton cups with the chicken salad prior to serving.

Enjoy!

Caramelized Butternut Squash

Caramelized Butternut Squash

adapted from  The Barefoot Contessa Cookbook© by Ina Garten

Tis the season for sweet butternut squash and my family like it sweet.

Makes 2 servings

1 lb. butternut squash, peeled and cut into 1 inch cubes
1 Tbsp. butter, melted
2 tsp. Truvia brown sugarblend, packed

1/3 tsp. Kosher salt
pinch of freshly ground black pepper

1. Place the squash cubes on a baking sheet and toss with the melted butter, brown sugar, salt, and pepper.  Roast for  30-45 minutes, until the squash is tender and the glaze begins to caramelize; While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. 
2. Taste for seasonings and serve hot.

Enjoy!

Latin Spiced Chicken Breasts

We grilled chicken breasts a few different ways for dinner. Here is a Latin inspired spice rub that imparted flavor without a lot of heat.

Latin spiced, Soy-ginger and Curried Mayo marinated chicken

Latin Spiced Chicken Breasts
adapted from Food Network - Grilling June 1996

2 Tbsp cumin seeds
1 Tbsp coriander seeds
1 Tbsp chili powder
1/2 Tbsp Splenda brown sugar substitute
1 Tbsp kosher salt. 
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp freshly ground black pepper

2 boneless, skinless chicken breasts, cut in half.

In a small skillet, toast the cumin and coriander seeds until fragrant, 1-2 minutes. Transfer the tasted seeds to a coffee grinder (I have one that I use just for grinding spices. Coffee grinders are cheaper than the spice mills and do just as good of a job.) along with the remaining dry rub ingredients. Grind into a fine powder.

Sprinkle the rub liberally over the chicken just prior to cooking. Grill until the internal temperature reaches 165F.

Serve with your favorite BBQ sides.