Here are the recipes from episode #3 Party Time!
Garlic Chicken Minis with Spicy Chipotle Lime Sauce
For the Chicken Cakes:
3 tablespoons olive oil
1 cup onion, diced
2 cloves fresh garlic, minced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
1 teaspoon cumin
1 teaspoon dried coriander
½ cup panko crumbs
2 cups shredded cooked chicken
1 tablespoon fresh cilantro, chopped
4-6 tablespoons vegetable oil for pan frying
Salt & pepper to taste
In a medium nonstick skillet over medium heat, combine olive oil, onion and garlic. Sauté until onions are translucent, about 5-7 minutes. Season the mixture with the cumin and coriander and add the bell peppers. Cook for an additional 5-7 minutes until the peppers are cooked through but still bright in color. Pour into a large bowl and allow to cool slightly. Gently stir in eggs, crumbs, chicken and cilantro. Line a baking sheet with parchment. Form mixture into 2” cakes. Refrigerate for one hour. In the meantime, while cakes are chilling, prepare the sauce and biscuits.
When cakes are chilled, preheat 3 tablespoons oil in a skillet. Pan fry cakes until both sides are crispy brown, about 4-5 minutes. Add additional oil when necessary. Yields approximately 18-20 cakes.
For the Spicy Chipotle Lime Sauce:
Juice of two limes
1 clove garlic, roughly chopped
2 tablespoons honey
½ c. fresh cilantro
¼ c. fresh parsley
1 cup prepared mayonnaise
1/3 to ½ teaspoon chipotle powder, to taste—more if you love the heat!
Salt & pepper to taste
Place all lime juice, 1 teaspoon zest, and the remaining ingredients in the food processor and pulse until herbs are finely chopped and sauce is combined
Refrigerate sauce until ready to use.
Frosted Flake Crusted Shrimp with Creamy Mango Coconut Sauce
2 cups Frosted Flakes cereal
2 teaspoons kosher salt
12 large shrimp, peeled and de-veined
1 egg white
1/4 cup canola oil
In a large zip top bag, crush Frosted Flakes. Add salt and shake to combine.
In a bowl, combine shrimp and egg white and toss to coat. Toss shrimp, six at a time, in crumbs and press crumbs on to shrimp to adhere if necessary. Set aside when coated and repeat procedure with remaining shrimp.
Heat oil in a large nonstick skillet over medium high heat. Arrange shrimp in a single layer in pan and cook for 2 minutes on each side. Remove shrimp from oil and drain on a flattened brown paper bag. Serve with dipping sauce, recipe to follow:
Creamy Coconut Mango Dipping Sauce
3 tablespoons Major Grey Chutney
5 tablespoons coconut milk
2 teaspoons chopped fresh cilantro
3 tablespoons chopped sweetened flake coconut
½ teaspoon vanilla extract
Combine all ingredients in small bowl and whisk to combine. Serve with shrimp.
Double Cherry Almond Bars
1 cup slivered almonds
1 cup cold butter, cut into cubes
1 cup granulated sugar
3 cups all purpose flour
1 teaspoon almond extract
2 egg yolks
1 cup good quality cherry preserves
½ cup dried cherries, chopped
½ cup semi sweet chocolate chips (if desired)
½ teaspoon shortening (if desired)
Preheat oven to 350 degrees F. Lightly spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.
In the bowl of a food processor, finely chop almonds. Add cubed butter, sugar, flour and almond extract and pulse to combine. Add egg yolks and process until well combined. Pour ½ crust mixture into prepared pan and press into a crust. Bake for 16-18 minutes until crust is lightly browned on the edges.
Remove crust from oven and spread cherry preserves to cover, to within ¼ inch of the edge. Sprinkle dried cherries over preserves and top with the remaining crust mixture.
Bake 25 minutes until edges are lightly browned.
Allow bars to cool completely. When ready to serve, combine chips and shortening and a small microwave safe bowl. Cook on high power until melted. Stir until smooth. Place chocolate mixture in a small zip top bag. Snip end and drizzle entire pan or individual squares with chocolate. Enjoy!