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!

Salmon with Fennel

Salmon with Fennel

adapted from The Barefoot Contessa Cookbook^© by Ina Garten

This is an Ina Garten recipe which she makes in large quantities for dinner parties using a 10 pound salmon. This version is scaled down to serve two. It also creates a way to  get the skin crispy which is my husband's favorite way to eat salmon.

Makes 2 servings                                                            1 WW pts / serving

Cooking spray
1/2 yellow onions, sliced 1/4-inch thick 
1/2 cup sliced fennel bulb, 1/4-inch thick 
1 tsp. fresh thyme leaves, coarsely chopped
1/3 tsp. coarsely chopped fennel fronds
1/4 tsp. orange zest
1/2 tsp. orange juice
pinch Kosher salt
pinch freshly ground black pepper

2 tsp. olive oil
2 1/4 lb. salmon fillets with the skin on

1. If time permits, pat the salmon dry and place it uncovered in the refrigerator for 60 minutes to further dry the skin.
2. Preheat an oven to 400F
3. In an oven proof pan coated with cooking spray, sauté the onion and fennel until tender crisp, about 5 minutes, stirring occasionally.
4. Add thyme thyme, fronds, zest, orange juice, salt and pepper; Remove from heat and set aside.
5. Heat a skillet over medium heat until it reaches a surface temperature of 375-400F*.
6. Pat the salmon dry then coat it with the olive oil.
7. Place the salmon skin side down in a pan and cook until the skin is crisp, about 5 minutes, pressing down on it occasionally to prevent it from curling.
8. Transfer the fish skin side up onto the fennel-onion mixture.
9. Place the pan in the oven and cook until the salmon is just cooked through, about 5 minutes more or until cooked through.
10. Serve the salmon sitting on the fennel-onion mixture.

Enjoy!

*To make sure the surface temperature is hot enough I like to use a laser thermometer. Just point and shoot and it read the temperature.

Asparagus with Orange Butter

Asparagus with Orange Butter

Adapted from Gourmet

Tis the season for asparagus, here in Pennsylvania. So let's lean into eating seasonally.

Makes 2 servings                                                            3 WW points / serving

1/2 lb. asparagus, ends snapped off and discarded
1 Tbsp. butter
1Tbsp. fresh orange juice

Kosher salt and freshly ground black pepper.

Orange zest , for serving (optional)

1. Bring a medium pot of salted water to boiling.
2. Cut asparagus into 2-inch-long pieces; Cook in the boiling until just crisp-tender, 4 to 5 minutes. 
3. Drain the asparagus; Return to the pot.
4. Melt butter in the microwave; Whisk the orange juice into the melted butter until blended.
5. Add the butter mixture to the asparagus; Toss to coat.
6. Season to taste with salt and pepper and sprinkle with orange zest before serving.

Enjoy!

Bourbon Chicken

Bourbon Chicken

adapted from Spend with Pennies

You must have had the Bourbon chicken samples that are given out in the food courts of your local malls.. be at least before the pandemic. This knock off is sweet and sticky and is lower in fat and calories.

Makes 3 servings                                                      2 WW Blue points / serving

1 lb. boneless, skinless chicken breasts, cut into bite size pieces
Cooking spray

2 Tbsp. soy sauce
2 Tbsp. bourbon
2 Tbsp. orange juice
2 Tbsp. Truvia brown sugar blend
1 1/2 tsp.  fresh garlic grated
1 1/2 tsp. fresh ginger grated
1 1/2 tsp. rice wine vinegar
1/4 tsp. crushed red pepper flakes
1/4 cup water
1 1/2 tsp. cornstarch
1 1/2 tsp. cold water
1 scallion thinly sliced, green tops only

1. In a bowl, combine the soy sauce, bourbon, orange juice, Truvia, garlic, ginger, vinegar, red pepper flakes and water. Whisk to combine; set aside.
2. In a sauté pan coated with cooking spray, cook the chicken in batches until browned and mostly cooked through; Remove each batch to a bowl while cooking the remainder.
3. Return the chicken to the pan and add the soy sauce mixture and simmer for 15 minutes to burn off the alcohol and finish cooking the chicken.
4. In a small bowl, whisk together the 1 1/2 tsp. of water and cornstarch. Add to the mixture and cook until the sauce has thickened and coats the chicken.
5. To serve, top with scallion tops.

Enjoy!

 

Tequila Lime Chicken

Tequila Lime Chicken

adapted from Barefoot Contessa Family Style

I love Ina Garten's recipes but they are not all that low in fat and calories. I've been playing with lightening them up.

This recipe makes about 1/2 cup of marinade. The total point count for all of the marinade is 4 points. There was  1/4 cup + 2 Tbsp. remaining after draining the chicken. Since all of the marinade is not absorbed into the chicken we do not have to account for all of the points.

served with Cilantro Lime Rice

Makes 3 servings                                                      1 WW Blue points / serving

2 Tbsp. tequila

1/4 cup lime juice

2 Tbsp. orange juice

3/4 tsp. chili powder

3/4 tsp. minced jalapeno pepper

3/4 tsp. minced garlic

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

3 boneless, skinless chicken breasts

1. Combine the tequila, juices, chili powder, jalapeno, garlic, salt and pepper; whisk to combine.
2. Place the chicken in a zip-top bag with the marinade; refrigerate and let marinade overnight.
3. Cook the chicken in a grill pan or on a grill coated with cooking spray; 5 minutes on first side and about 10 minutes on the other side until cooked through.
4. Cover tightly and allow to rest for 5 minutes.
5. Serve hot or at room temperature.

Enjoy!                           

Citrus Ponzu

Citrus Ponzu

adapted from Cooking Light Annual Recipes 1998

Makes 3 servings (3 Tbsp each)                    0 WW Blue points

1 Tbsp diagonally sliced scallions

1 Tbsp shredded carrot

2 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp orange juice

1/2 Tbsp lemon juice

1/2 tsp sugar substitute

1. Combine all ingredients and whisk to combine.

Ginger Chicken

Ginger Chicken

adapted from Cooking Light Annual Recipes 1997

Serves 1                    1 WW Blue Point

2 Tbsp + 2 tsp soy sauce

2 Tbsp orange juice

1 1/2 Tbsp finely chopped ginger

1 1/2 tsp lemon juice

1 tsp liquid sugar substitute

1/2 tsp dried basil

1/4 tsp freshly ground black pepper

1/8 - 1/4 tsp crushed red pepper

1/8 tsp five spice powder

2 garlic cloves, minced

1 boneless, skinless chicken breast, sliced

Cooking spray

1. Combine all ingredients except the chicken and cooking spray in a bowl and whisk to combine.
2. Add the chicken and marinade for at least 30 minutes.
3. Remove the chicken from the marinade, reserving the marinade.
4. Cook the chicken in a frying pan until cooked through, about 5 minutes.
5. Add the reserved marinade and cook until slightly reduced.

Enjoy