These Asian-type appetizer thingys

December 14, 2010

Chef’s Notes: These don’t have an official name, nor is there a precise list of ingredients. I concocted these based on something similar that my niece often makes for family get-togethers. I served them at a party recently and everyone loved them.

These Asian-type appetizer thingys
Makes about 24

(1ish) Boneless skinless chicken breast, cut into bite-sized pieces
(8 slices) Maple bacon, each slice cut into thirds
(1 can) Sliced water chestnuts
3/4 C. LaChoy Garlic-Ginger stir-fry sauce
About 2 tsp. soy sauce
Toothpics with pointy ends

Fold a bacon slice in half lengthwise. Poke a toothpic through the end of bacon slice. Then add a water chestnut slice, a piece of chicken, and another water chestnut slice. (You kinna have to twist the water chestnuts onto the toothpic to keep it from snapping in half.) Then fold the bacon slice around and onto the other end of the toothpic. Lay the appetizer thingy on a baking sheet and repeat with all the remaining ingredients. Whisk together the stir-fy sauce, soy sauce, and about 1/4 cup water; drizzle over the appetizers. Marinate for a few hours. Preheat oven to 375 degrees. Bake for 30 minutes.

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Spaghetti Squash & Black Bean Baked Dip

September 20, 2009

Chef’s Notes: While looking for recipes to use spaghetti squash, I found Spaghetti Squash-and-Black Bean Salsa. Sounded good but I was more in the mood for a baked dip. So, I used the idea of the salsa to concoct a layered baked dip. This was tasty, but I’m not sure the spaghetti squash is really necessary. It adds texture, but that’s about it.

Spaghetti Squash & Black Bean Baked Dip

Spaghetti Squash & Black Bean Baked Dip

Spaghetti Squash & Black Bean Baked Dip
Makes about 4 one cup servings

2 C. canned black beans, drained
1 jalapeño, minced
1/4 C. red onion, minced
1 T. chili powder
1/4 tsp. salt
1 C. cooked spaghetti squash
1 C. chopped tomato
2 T. fresh parsley, minced
1 T. lime juice
3/4 C. cheddar cheese, shredded

Preheat oven to 350 degrees. In a small bowl, combine beans, onion, chili powder and salt. Mix together, mashing beans slightly. Place bean mixture in shallow baking dish or divide evenly into four ramekins. In same bowl, combine spaghetti squash, tomato, and parsley. Put squash mixture on top of beans. Drizzle with lime juice. Sprinkle with cheese. Place in oven and bake 30 minutes.

Served with Spicy Tortilla Chips.