Polenta Bites up to You

Polenta Bites up to You 1

Do you need some finger food for a party?

This is easy to prepare and a very versatile recipe. I started with simple yogurt sauces to with, but I will make my variations to be served as starter!

I’ve prepared a great list of suggestions for you (and for me), but you can adapt it to the ingredients you have at home and prepare a great party!

Extra suggestion:

Change the basic recipes as you like, you may also add color to the polenta adding grated beet roots, spinach, tomatoes concentrate or other ingredients.

Let me know what you will prepare and I may add them to the list!

Polenta Bites up to You

  • Servings: many!
  • Time: 1 hr or up to you :)
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Polenta Bites up to You 1

You need:

  • 4 tablespoon olive oil
  • 5 garlic cloves, chopped
  • 2 red peppers, finely diced
  • 1 teaspoon chili flakes, or to taste
  • 4 tablespoons parmesan cheese, grated
  • 1 cup corn flower or finely grinded polenta flour
  • 3 cups water
  • Salt and pepper to taste

 

Procedure:

  1. Preheat the oven to 180°C/350°F.
  2. Lightly oil 13×9-inch baking pan with 2 tablespoons olive oil.
  3. Heat in a non-sticky skillet 2 tablespoons olive oil, add garlic and red pepper. Cook until garlic is fragrant and red pepper softened.
  4. Add chili flakes, parmesan, corn flour and water and heat. While heating on medium heat add salt and pepper and adjust to taste.
  5. Stir using a wooden spoon or spatula and simmer until the polenta is very thick.
  6. Turn polenta out into prepared pan and spread it evenly.
  7. Bake in the oven at 180°C/350°F until golden. This takes about 30 minutes.
  8. Let cool down and cut into squares.

Serving tips:

Dipping sauces:

  • Yogurt sauces as: mustard, coriander and cocktail sauce.
  • Artichokes dip
  • Cheese dip
  • Any tortilla dipping sauces

Top with:

  • Sun dried tomatoes and feta cheese
  • Anchovies and capers
  • Chorizo and olives.
  • Bruschetta like topping.
  • Balsamic onions, roasted peppers, feta, and thyme
  • Arugula and parmesan cheese
  • Smoked salmon, sweet onion and dill
  • Roasted vegetables
  • Chorizo
  • Caramelized onions
  • Tapenade and roasted cherry tomatoes
  • Ricotta and walnuts
  • Arugula pesto and fried mushrooms
  • Brie cheese and grapes

Top, bake and serve hot (These toppings can be added to the bites and baked shortly or directly after step 6 prior cutting!)

  • Mozzarella, sun dried tomatoes and oregano; broil shortly before serving
  • Pear wrapped with prosciutto, bake/broil shortly before serving
  • Bacon wrapped olives

Polenta Bites up to You 2

Risoni Paella with Shrimps and Artichokes

Risoni-Paella-with-Shrimps-and-Artichokes

From time to time I prepare a paella with rice but last year during my vacations in Andalusia I saw paellas with pasta as well. Finally, after about one year, I decided to try this with risoni (orzo pasta) and now I know that this is wonderful variation that merits to be taken in consideration for every kind of paella as well.

I prepared this form scratch with the ingredients I had on hand and the result was fantastic!

Risoni Paella with Shrimps and Artichokes

  • Servings: 2-3
  • Time: 40mins
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Risoni-Paella-with-Shrimps-and-Artichokes

 

You need

  • 1 tsp of olive oil
  • 1 onion, sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup risoni (orzo pasta), o other small pasta
  • 1/4 cup of white wine
  • 3 1/2 cups chicken broth
  • 1 pinch of saffron threads
  • Smoked paprika, to taste
  • Salt and pepper, to taste
  • ½ cup of frozen peas or frozen green beans (if using green beans add them already with the stock!)
  • 1 small can of artichokes hearts, quartered
  • 12-16 shrimps

Procedure:

  1. Heat olive oil in a wide non-sticky skillet and fry onion and red pepper until onions are translucent.
  2. Add risoni and roast for a few minutes.
  3. Add wine and cook until adsorbed.
  4. Add chicken broth, saffron and paprika and season with salt and pepper. Cover and let simmer stirring from time to time.
  5. After 10 minutes add peas, stir. Add salted water or little white wine if during cooking time all the liquid is adsorbed and the dish would turn too dry.
  6. Just before pasta is cooked (cooking time depends from the kind and size of the pasta) arrange artichokes and shrimps.
  7. Cover and cook until pasta is done and shrimps turn pink and are done.

Tex-Mex Chicken Drumsticks with Corn

Tex-Mex-Chicken-Drumsticks-with-Corn-1

You will find the recipe of the Tex-Mex rub in a separate post in order to prepare more and for additional comments.

This rub makes a wonderful condiment especially if combined with chicken, but not only this! The corn resulted super delicious and I was asked to prepare more next time.

After having the rub ready most of the work is done. Combining with ingredients and placing all this in the oven, you will get a delicious chicken, or better meal as the kernels will be cooked with the chicken “all in one” and you only need to add some salad or extra fresh greens and you have a wonderful dinner.

Tex-Mex Chicken Drumsticks with Corn

  • Servings: 4-6
  • Time: 2hr
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Tex-Mex-Chicken-Drumsticks-with-Corn-3

Tex-Mex Rub (makes 2 tablespoons):

  • 1 teaspoon fine sea salt.
  • 1/4 teaspoons brown sugar
  • 1/2 teaspoons sweet paprika
  • 1/2 teaspoons garlic powder
  • 1 teaspoon fried dried onions
  • 1/2 teaspoons dried basil
  • 1/8 teaspoons crushed dried bay leaves
  • 1/2 teaspoons ground coriander
  • 1/2 teaspoons dried savory
  • 1/8 teaspoons dried thyme
  • 1 teaspoon ground black pepper
  • 1 pinch ground cumin

Chicken:

  • 1 onion, grated
  • 1 tablespoon tomaoes paste
  • 2 tablespoons Tex-Mex Rub
  • 1 tsp olive oil
  • 8 chicken drumsticks
  • 1 tin corn kernels (or more if you like)
  • Cherry tomatoes

Method

  1. Mix all ingredients for the rub together well. Store in an airtight container until used.
  2. In a bowl combine onion, tomatoes paste, Tex-Mex rub and oil, stir well. Reserve one tablespoon of the mix.
  3. Add chicken to the bowl and toss well until well combined.
  4. Marinate overnight or at least 30 minutes.
  5. Preheat oven to 180°C/350°F.
  6. Place corn kernels in a baking mold (about 10 inches wide), add the reserved marinade mix and toss.
  7. Place chicken drumsticks on the corn, top with the remaining marinade in the bowl. Adjust cherry tomatoes around.
  8. Bake at 180°C until through and chicken well browned.

Enjoy with bread and salads.

Tex-Mex-Chicken-Drumsticks-with-Corn-2

Homemade BBQ Sauce

Homemade-BBQ-Sauce

To prepare a homemade BBQ sauce is easy, but you need few ingredients to prepare this.

The result will be great and will make a good change from the ready sauce from the store!

Homemade BBQ Sauce

  • Servings: 1 cup
  • Time: 30mins
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Homemade-BBQ-Sauce

You need:

  • 1 (15 oz.) can tomatoes (pelati), drained and chopped or finely chopped ripe tomatoes
  • 1 finely chopped pepper, any kind to taste finely chopped (I used a yellow one)
  • 1/4 cup apple cider vinegar
  • 1/3 cup honey or agave nectar
  • 1/4 cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika (substitute sweet paprika + a few drops of liquid smoke)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon salt, to taste
  • Tabasco, piri-piri sauce or chili powder to taste for extra heat

Procedure:

  1. Combine all the ingredients in a medium saucepan and bring to boil to reduce until thickened. If you like a smooth sauce use the hand blender for a few seconds.
  2. Adjust with salt and chili to taste.
  3. To be consumed fresh or to be filled still boiling in a jar for later opportunities.

Green Avocado Sauce – Guacamole

Green-Avocado-Sauce

Guacamole and it’s variations are welcome to many kind of dishes, served with tortilla chips as appetizer, served as dipping or spread sauce, as filling addition to tacos and similar or simply as addition to BBQ or grilled dishes.

The most important think to know for this recipe is that the avocado has to be ripe, not too hard but not over-ripe and turning hard.

Here a tip for how to purchase you avocado:

http://www.avocadocentral.com/how-to/how-to-pick-how-to-buy-avocados

http://www.nwedible.com/never-buy-a-rotten-avocado-again/

Green Avocado Sauce - Guacamole

  • Servings: 1 cup
  • Time: 15mins
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Green-Avocado-Sauce

You need:

  • ripe avocado, mashed (I simply use a fork for this)
  •  jalapeno pepper, finely chopped or a few drops Tabasco sauce
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoon onion, finely chopped ( I used a violet/red one)
  • 1 tablespoon lime juice
  • Salt to taste

Procedure

  1. Prepare all the ingredients mashing and chopping them. It’s also possible to use the food processor, but I prefer some structure, so I make this by hand.
  2. Combine all the listed ingredients
  3. Adjust the salt to taste. Keep in the refrigerator just before serving!

Mushrooms Burgers

Mushrooms-Burgers

Are you looking for a vegetarian preparation for the BBQ or a grill party? What about some veggie burgers?

We have a suggestion for your, something that not only vegetarians will love!

For this preparation I used the mushrooms I found in the shop: white mushrooms and chanterelles but also cremini, shiitake, portabella, oyster, trumpet and many more would work as well.

I recommend not to chop the mushrooms with the food processor (or at least only shortly) as this would affect the structure.

This recipe makes a dozen of small burgers or 6 medium ones. I served them with a homemade BBQ sauce with yellow peppers addition.

Mushrooms Burgers

  • Servings: 4
  • Time: 1hour
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Mushrooms-Burgers

You need

  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 500 g white mushrooms, finely diced
  • 250 g chanterelles mushrooms, finely diced
  • 1 cup breadcrumbs
  • 1 eggs
  • 1 tablespoon flour
  • 1/4 cup Parmesan cheese, grated
  • 2 teaspoons BBQ spices (I recommend some Tex-Mex rub)
  • Salt and pepper to taste
  • Additional breadcrumbs as needed
  • Additional oil for your hand and for the frying pan if desired

Procedure

  1. The first step is to have your ingredients ready.
  2. Heat 1 tablespoon oil in a non-sticky skillet and fry the onions only until just translucent.
  3. Add the chopped mushrooms and fry until fragrant and all the liquid produced by the mushrooms is adsorbed and they look quite dry.
  4. Transfer the fried mushrooms and onions into a bowl and add all the ingredients except of the last two tablespoons olive oil. Combine well and adjust taste with salt and pepper.
  5. If the mix is too humid add some more breadcrumbs.
  6. At this point the mixture should hold its shape if pressed to flatten balls (patties). To do that grease your hand with little oil and spoon the mixture into your hand. This is the easiest way for me.
  7. Some people like them coated with additional breadcrumbs to form a crust, this makes them easier for grilling. For the frying pan I think that this is not necessary and the breadcrumbs would adsorb more oil.
  8. Let the patties rest in the fridge for about 30 minutes before grilling.
  9. Grill them on high heat for about 5 minutes per side until golden brown or spray a non-sticky skillet with oil and fry them on both sides.
  10. Use the burgers as filling for bread or serve them as they are on the dish with other side dishes or salads

Pico de Gallo – Quick Red Raw Tomatoes Salsa

pico-de-gallo

Pico de gallo (sometimes also called Mexican sauce) is the classic raw Tex-Mex sauce served with Tortilla chips as dipping sauce m but as well to be served with burritos or tacos.

Tomatoes are mandatory and other important additions are onions, fresh coriander (cilantro), lemon juice and chili.

From this recipe I like the freshness combined with the hot touch!

Pico de Gallo – Quick Red Raw Tomatoes Salsa

  • Servings: 4
  • Time: 15mins
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

pico-de-gallo

You need:

  • 4 ripe tomatoes, finely diced
  • 1 small onion, finely chopped
  • 1 jalapeño chili, very finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • Salt and lime juice to taste

Additional diced ingredients (optional):

  • Minced garlic
  • Diced peppers (any colors: jellow, orange, red or green)
  • Avocados
  • Spring or green onions
  • Serrano peppers
  • Cucumber
  • Grated lime peel

Procedure

  1. Combine all the ingredients in a small bowl and toss well.
  2. Adjust to taste with lime juice and salt
  3. Ready!

Chili Sauce

Chili-Sauce

A simply homemade chili sauce that can be used as dipping sauce for appetizers or as ketchup! Amazing with any BBQ preparations as well!

Adding more chili this would be a good solution if you don’t have a sambal oelek sauce on hand and you would like some; in this case I would use this recipe and add more chilies or hot chili flakes. This fits perfectly with all wok-dishes.

Serve this in small bowls or store in the fridge in air tight containers for a few weeks.

Chili Sauce

Autor: https://artandkitchen.wordpress.com/

Chili-Sauce

You need:

  • 2 tablespoons vegetal oil
  • 1 onion, finely chopped
  • 1 red pepper, finely diced
  • 4 chili, chopped (quantity to taste)
  • 2 garlic cloves, finely chopped
  • 5 tablespoons water
  • 2 tablespoons vinegar, any kind or lime juice
  • 2 tablespoon soy sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon tomato concentrate or one tomato finely chopped, optional

Procedure:

  1. Heat oil in the skillet, add onion and pepper cook until tender and onion are translucent.
  2. Add chili and garlic, cook until fragrant.
  3. Add water, vinegar, soy sauce, sugar and tomato paste.
  4. Blend well with the hand blender.
  5. Let simmer until thickened.

Tex-Mex Rub

Tex-Mex-Rub

It’s time to look for new recipes, in my case now for a Tex-Mex spice and herbs mix. The reason? Very soon I will travel (I mean virtually) in many parts of the globe and one of our stops will be Texas.

I love these cooking challenges and I love to prepare dishes I never thought to prepare before, a great time for all of us!

Searching in the web I came across many different recipes for Tex-Mex herbs and spices mixes but I wanted something special, something that I knew I will need again and again and if possible prepared with herbs from the garden.

After comparing different recipes I decided to prepare and then post a new mix giving you the ingredients for a single (or two) dishes and also the same recipe for a bigger amount (1 1/2 cups)  to be stored.

For the basil and savory ingredients I used fresh ones! In this case remember that dried herbs are generally stronger and concentrated than fresh herbs, you’ll need less than the fresh ones. Typically you need three times the amount of fresh herbs as dry ones. For example, in my case I used fresh basil, so I used about 1 1/2 teaspoons fresh one (works with 2 as well!) instead of half teaspoon. The same I did with savory.

For bigger quantities, remember that 6 teaspoons are more or less equal to 1 tablespoon! Look at the tables of the ingredients below, and you will see how easy it is.

Tex-Mex Rub

  • Servings: 1 1/2 cups
  • Time: 15mins
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Tex-Mex-Rub

You need

Makes 2 tablespoons Makes 1 1/2 cups
1 teaspoons fine sea salt 12
0.25 teaspoons  brown sugar 3
0.5 teaspoons sweet paprika 6
0.5 teaspoons garlic powder 6
1 teaspoons fried dried onions 12
0.5 teaspoons dried basil 6
0.125 teaspoons crushed dried bay leaves 1.5
0.5 teaspoons ground coriander 6
0.5 teaspoons dried savory 6
0.125 teaspoons dried thyme 1.5
1 teaspoons ground black pepper 12
1 pinch ground cumin 12

 

Procedure

  1. If you use dried ingredients place all the ingredients in the food processor and work until onions are grinded. Using ground dried onions you can simple combine the ingredients and mix, but I prefer the taste of the fried ones.
  2. If you used fresh herbs I suggest starting processing the fresh herbs with the salt first with the food processor. After this you can add the other ingredients and process them until all is grinded enough for your taste. Let dry in airy place before storing in the jar!

Wasabi Chicken Bites

Wasabi-Chicken-Bites-and-Sauces-2Looking for a simple but tasty solution to coat my chicken pieces I found a package of peanuts cruspies coated with a wasaby crust.

I found this solution perfect for me as I only needed to prepare a good marinade to prepare the pieces to be coated with the cruspies. It is possible to fry the pieces in a skillet but I prefer the fat reduced version so I placed the in a mold and baked in the oven.

I know, the list of the ingredients for the marinade is long, you can adapt this on the ingredients available and, if you really don’t have many ingredients, you can combine balsamic vinegar and oil and prepare your favorite dressing. Little mustard instead of wasabi paste could be great as well. Take care that the sauce has a consistence (if necessary add some mayo or little egg) as this will help the crumbs to adhere to the pieces.

In addition to this I prepared really different dipping sauces to go with it not taking care form which country of the globe they were inspired. It was a delicious culinary trip!  I will post the sauces one by one in the following days.

Green Avocado Sauce – Guacamole

Pico de Gallo – Quick Red Raw Tomatoes Salsa

Chili sauce

Wasabi Chicken Bites

  • Servings: 4
  • Time: 1
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Wasabi-Chicken-Bites-and-Sauces-2

You need:

  • 500 g diced skinless chicken breast, bite sized

Marinade:

  • 2 tablespoons Mirin (substitute rice vinegar or balsamic vinegar)
  • 2 tablespoons Teriyaki sauce
  • 1 tablespoon Wafu dressing
  • 4 tablespoons Japanese mayo; if possible with karashi
  • 1/2 teaspoon wasabi paste, quantity to taste
  • Salt and pepper to taste

Coating:

  • 100 cruspies, peanuts coated with a wasaby crust
  • Oil to spray

Prcedure

  1. Cut the chicken into pieces
  2. In a bowl combine the ingredients for the marinade. Stir well.
  3. Add chicken, toss well and let marinate for about 30 minutes.
  4. Place cruspies in a plastic bag and crush them to crumbs with the pinwheel.
  5. Toss again the chicken, add crumbled cruspies and toss again.
  6. Grease a 10-12 baking mold with olive oil.
  7. Adjust coated chicken pieces in the mold. Sprinkle the remaining crumbs in the bowl over the chicken.
  8. Spray or drizzle little olive oil.
  9. Place in the preheated oven at 200°C/400°F for about 20 minutes or until golden.
  10. Enjoy with dipping sauces and serve with additional wasabi-peanuts if you like.

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