Citrusy Asian Salad in Crispy Wonton Shells

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It’s been a very hectic week and I didn’t have the chance to go by the grocery store like I had hoped to. There was a potluck BBQ party on Saturday and I had to figure out a no-fuss, yet rather light summery appetizer to take along.  I know I had a tray of shaved beef in the freezer. Since one of my kids has more or less sworn off beef, I figured I could use the meat for an appetizer.

After a mental run down of what seemed like dozens of ideas, I decided on a summery, citrusy salad that could be eaten as a finger food. Ah, what better vehicle to hold the salad than crispy wonton shells! Have you tried those? I must say, this was my first time and I was quite impressed! The shells remained partially crisp the next day, even after a light drizzle of the delicious citrusy-Asian dressing.

It is super easy to make the shells. Just spray a muffin pan and gently mold a wonton wrapper into a general cup shape and bake at 350F for about 7 minutes or so. Similarly, shaved beef is super easy to cook. Fast too! Just season with whatever – in this case, an Asian-inspired marinade, and just saute for a few minutes.

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The salad dressing, which probably is the best part of this entire dish, is a simple combination of lemon juice, honey, teriyaki sauce, few drops of dark sesame oil and a dash of salt and pepper.

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Just layer on the salad ingredients and drizzle the dressing right before serving. These cups were a huge hit at the gathering and people raved about the dressing. Addition of lemon zest does take it a whole new level, so don’t hold back on it!

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So, what are you waiting for? Get ready to impress your friends and family at the next gathering with this super light, yet super delicious Citrusy Asian Salad in Crispy Wonton Shells!

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  • Servings: ”18″
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Ingredients
18 wonton shells
cooking spray
2 cups of Spring green mix
1/4 cup thinly sliced salad radish
1/4 cup finely minced red peppers
1/2 lb shaved beef
1 tablespoon oil
2 tablespoons reduced-sodium soy sauce
2 cloves garlic, finely minced
1/4 cup finely chopped roasted peanuts
Zest from 1 lemon
Juice from 1 lemon
1 tablespoon honey
2 tablespoons teriyaki sauce
1/4 teaspoon dark sesame oil
2 tablespoons canola oil
dash of salt and pepper

Preparation:
1. Preheat oven to 350F. Spary a muffin pan with cooking spray. Carefully place a wonton wrapper into each of the muffin cups and gently form into shells. Bake for 8 minutes till golden. Remove from oven and let cool in the pan.
2. In a medium frying pan, spoon a tablespoon of oil and heat over medium high heat. Add the beef and quickly stir around till meat is browned. Add the teriyaki sauce and garlic and saute for another 3 minutes. Turn off heat and let the meat cool to room temperature.
3. In the meantime, remove the wonton shells from the muffin pan and carefully arrange them on a large platter. Place a layer of salad greens into each shell. Place about a tablespoon of the sautéed beef and top with radish and peppers. Sprinkle with crushed peanuts. Set aside while you prepare the dressing.
4. In a small bowl, whisk together the lemon zest, lemon juice, teriyaki sauce, sesame oil, canola oil, honey, salt and pepper. Drizzle the dressing over the salad cups right before serving.

Blueberry Preserves

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OMG friends! I missed posting here! It’s been rough few weeks!

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It so happened that a mishap occurred with my laptop….it “somehow” got drowned from the bottom and stopped working! Yes, I nearly crumbled into nothingness when I turned on the laptop and it made this whirring sound. My heart sank knowing something was terribly wrong! The screen was black. I almost collapsed thinking of the many photos saved on it! Can they be retrieved somehow? What about my computer time? Sure, I could have used one of the backup units, but somehow I felt I needed to wait till mine got at least some sort of a CPR.

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Long story and ordeal cut short, my laptop did get fixed. Although it took a bit of time (partly because I was too busy preparing for my extended family’s visit and work to bug my husband to do something about it), the unit is back to action – thanks to my brother and my husband!

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So, I couldn’t think of any better recipe to post but a wonderful, delectable, vibrant, fresh from the garden to a jar, blueberry preserve!

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Yesterday, we had gone blueberry picking. We picked several pounds and after freezing most and saving some for eating fresh, I used up a bunch to make two 16-oz jars of delicious preserves.

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If you can get past the beautiful hue of the preserve, I assure you that you will be greatly rewarded by the taste of the spread on a lightly buttered toast or spread on a split muffin or scone! Yummmm….so what are you waiting for??!! Grab the few things you need to start twirling the kitchen, will you!

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Bright and Sunny Blueberry Preserve

  • Servings: two 16-oz jars
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Ingredients
3 1/2 cups of crushed blueberries
2 tablespoons sure-jell low-sugar pectin
1/2 cup granulated sugar
1/2 cup stevia
1 tablespoon unsalted butter

Preparation:
1. Prepare the fruit by crushing rinsed blueberries. Scoop 3 1/2 cups of the crushed fruit and pour into a small sauce pan.
2. Place over medium-low heat and add the pectin.
3. Stir the pectin into the fruit and cook for about 5 minutes.
4. Add the sugar and stevia and continue cooking the fruit for about 20 minutes, stirring frequently.
5. The fruit may start to bubble and froth up. Stir in the butter to help reduce the froth.
6. While the fruit is cooking, place the two jars in a medium pot of simmering water and warm for about 5 minutes.
7. Remove the jars from the water, letting all the water drain out. Scoop the cooked fruits into the jars, leaving about 1/4 inch of head space. Place the lid and the ring and lightly tighten the lids.
8. Place the jars back into the pan with hot water and simmer for about 10 minutes. Make sure the water mark is well below the lid.
9. Remove the jars from the water and transfer the jars to the refrigerator to cool.
10. Check for seal after about 24 hours. You will see that when properly sealed, the lid will be slightly depressed down.

Enjoy!

Broiled Salmon with Cool Yogurt-Dill Sauce

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Salmon is a great fish for broiling, poaching, baking, pan-frying……pretty much any way you want to prepare it! Although it is a great tasting fish by itself or with just a touch of salt and pepper, it does transform into something extraordinary when you add seasoning and spices! I love to make it with an Asian twist with soy sauce, ginger and sesame! That’s usually a frequent go-to recipe! But, I wanted to try something more summery for dinner the other night.

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A simple salt and pepper seasoned salmon broiled to perfection topped with a cool yogurt-dill sauce with notes of garlic and lemon juice! Yum, I know!

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Since this happened to be a weeknight dinner I scrambled to put together in few minutes, I forgot to take the many pictures I usually do with my recipes! I apologize! But, I hope the picture of the served dinner just in time before I devoured it makes up for it! 🙂

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Although salmon is the main character, I think the supporting role wins by leaps and bounds! Yeah, I am talking about the yogurt sauce that you whip up in less than 5 minutes!

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Broiled Salmon with Cool Yogurt-Dill Sauce

  • Servings: 4
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Ingredients
1-lb skinless salmon fillet
dash of salt
freshly ground pepper to taste
1 teaspoon extra virgin olive oil
1/2 cup plain fat free yogurt
1 tablespoon Dijon mustard
1 tablespoon honey
3-4 tablespoons chopped fresh dill
1 clove of garlic, finely minced
Juice from 1/2 lemon

Preparation
1. Preheat broiler at high (525F); Line a baking dish with aluminum foil and place the salmon filet in it.
2. Sprinkle salt and pepper on salmon filet; Drizzle the olive oil on top.
3. Place the salmon pan about 6 inches from the broiler and broil for about 15-20 minutes till the salmon is cooked through. This will depend on the thickness of the fish and heat distribution. Fish should flake easily with the fork when done.
4. While the salmon is cooking, combine rest of the ingredients in a small bowl and set aside in the refrigerator till ready to serve.
5. When salmon is done, serve it immediately topped with the sauce.

NOTE: If you don’t like your sauce sweet, feel free to add a bit of crushed red pepper or reduce the amount of honey.]