Category Archives: appies

Vietnamese Style Salad Rolls


I’ve been meaning to try these for awhile now and here they are! Super easy to prepare, just requires a little love and care for forming/rolling.

I filled mine with: (made two rolls)
– blanched vietnamese noodles (I think they’re called ‘bun’), takes about 5-7mins to cook then rinse with cold water for 1-2mins
– 1/2 avacado, sliced
– 8-10 shrimps – cooked cocktail style, for a minute and ran under cold water to stop cooking,
– some spring greens

I couldn’t wait to try them so for dipping sauce, I used bottled Thai chili chicken sauce. They were delicious as expected, no need for seasoning. The shrimp was slightly salted as is (I bought mine frozen), and the chili sauce was sweet and tangy – so good!

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Artisan Bread Series

Cranberry Raisin Walnut Loaf
Adapted from this recipe

Few modifications:
– let biga starter riser @ room temperature for 4 hrs, then refrigerated overnight for ~ 12 hrs
– used 2 cups of warm water for dough
– used 1-1/2 cups of lightly chopped dried cranberry and raisin combined, 1 cup of lightly chopped walnuts; did not have any orange zest
– put dough in lightly oil coated large pot with glass lid, let dough rise in warm oven (heated to 170degF for a few seconds, to give slightly warmer than room temperature, and turned it off) for 3 hours
– couldn’t decide which rack would center the loaves: baked bread for 15 mins in middle lower rack, then rotated 180 deg (front of loaves now facing back of oven) moved up one setting to middle upper rack for another 15 mins to get even baking. (In the future, I will probably leave it in the middle upper rack since the top is domed, so less surface will be closer to the heat. Also, checked the temperature after 30 minutes and it was well over 190degF, will adjust baking time next.)
– placed bread on cooling rack over top of sink and cooled for ~30 mins (it wasn’t completly cooled, but I was anxious to see how it turned out); sliced it, let it cool down completely then put one in a Ziplock freezer bag and froze it

Cheddar Jalapeno

Adapted from this recipe

More recipe testers and tips still to come!

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Peanut butter + Jelly Wings

Seeing that the mac and cheese stuffed wings was such a hit, I tested out another classic favourite: PB and J.

The idea came after hearing about the variety of flavours offered by the “House of Wings” (in New Westminister, BC). After searching and reviewing, the combination didn’t seem that odd after all. I came acorss a blog that led me to Rachael Ray’s recipe.

Tips and things:
Mistakenly, I bought natural but crunchy peanut butter so I threw everything in the blender and gave it a quick whiz. Looked a little runny, will probably stick to smooth peanut butter next time. Having said that, I put the left over sauce in the fridge while the chicken was cooking and the texture seemed perfect – sticky icky icky! I also didn’t have red wine vinegar and substituted for rice wine vinegar (no comments yet, will have to try red wine vinegar next to compare). I used a family pack (~ 40 drumettes) and found it a right amount of sauce. Also, instead of reserving half a cup of sauce in the end, I saved ~ 1-1/2 cups and glad I did. Marinated for about 8 hours, but given the natural stickiness of the sauce, marinating for less may be okay as well (will test out different times). I bake it for 30 minutes, flipped and spooned ~ 1 tablespoon of sauce on each, turned the oven off and put them back in the over for another 10 minutes for the sauce to mend a bit better. Took them out and dipped them again in the sauce for extra gooeyness.

Served them at a birthday party for appies/munchies and they were devoured. Some were fascinated, some took convincing, and a couple just wouldn’t budge. Everyone who tried them loved them and I would definitely recommend and try them again (can’t wait)!

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Mac + cheese stuffed chicken wings


Watching an episode of Eat Street (one of my favourite shows, introducing unique food on street carts) on the Food Network, I came across a food truck called “2 Fat 2 Fly.”

Inspired to stuff my chicken wings with mac and cheese, I made my own recipe. These suckers are not the easiest to stuff, but the crowd was pleased! After cooking the mac and cheese (box of Kraft, extra creamy), then stuffing them into the raw chicken (from larger side of the two joints), I baked them at 350deg F for about 30 minutes and topped them with BBQ sauce and parmesean. Happy eating!

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