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One of my best friends in the entire world, Amanda is back home today! I haven't seen her in two years so I was super excited to see her! It was on the drive home when I realised that I needed something for us to eat for lunch. I had this recipe saved on my Pinterest for months and finally decided to try it today since I would have some help in making the balls. As you all know, I'm trying (and failing) to be vegan, because of my lactose intolerance. Luckily for me, Amanda isn't the strictest dieter and loves eating healthy food like me, but doesn't care to follow everything by the book.Apart from all of the sexual puns Amanda and I made today, I really suck at making any food item ball-shaped. To be honest, we only made about 7 before quitting. So why did I call it a nugget? Turns out Amanda sucks at making balls just as much as I do. The good news about this recipe is that you can save it to try again another day.
I made a lot of substitutions to the original recipe because I thought cous cous would be healthier and easier to mould and I'm horribly allergic to anything spicy, so I couldn't use any chilli. But these nuggets were so good! We both thought they tasted like chicken nuggets. But don't worry about there not being any meat in these. These couscous nuggets are so fragrant, and the crunchy crumb coating and light salad served under it which more than made up for the missing chicken.
ASIAN-INSPIRED COUSCOUS NUGGETS
2 cups water
2 cups couscous
1/4 cup diced mushrooms
2 tablespoons minced green onions
1/3 cup vegetable broth
1/2 cup flour
1 cup panko
2 tablespoons Hot Mango Chutney
Canola oil for frying
Cook couscous according to directions on container. I used 2 cups of water and 2 cups of couscous.
When the couscous was done cooking, I stirred in the vegetable broth, mushrooms and green onions. Feel free to add any additional seasoning. I used a fresh herb mix.
Allow the cous cous to cool. Lightly flour your hands, then scoop one tablespoon amount into your hands. Press the couscous into the shape of a ball (ours came out as nuggets). Coat with the flour as you mould. Once you have a solid shape, dip in your egg wash, then roll in the panko.
With the canola oil in a frying pan on medium heat, fry your nuggets lightly on both sides until golden brown, then remove from heat.
I served mine on a bed of lettuce.
Top with sesame seeds and soy sauce. Top each ball/nugget with your hot mango chutney, and serve.
Enjoy this Asian-inspired recipe for lunch or dinner. And I hope your balls come out better than mine!
The second part of this post is going to be quick. The good thing about these two recipes I've shared with you is that you can make them simultaneously! Now I know you like that! So while you're waiting for the custard to bake, you can make these simple open-faced sandwiches. Bear in mind, that the servings on these are meant for a small group of four people. So if you're entertaining more, adjust the recipes accordingly for your crowd.
Today I give crab salad a new twist that I think you'll love!
Crab Salad Tostados
1 Hoagie Slice of bread (cut in half diagonally and then separated top and bottom)
1 cup of imitation crab meat (completely thawed)
2 tablespoons aged cheese Alfredo sauce
1/3 cup shallots
2 tablespoons Italian seasoning
1 tablespoon garlic and pepper seasoning
1/3 cup diced tomatoes
1/4 cup ricotta cheese
Combine the crab meat with the Alfredo sauce, shallots, tomatoes and seasoning. Stir until completely combined.
Lightly spray a pan with non stick spray. Toast the bread slices on both sides until desired consistency. Top bread slices with crab salad mix. Then top each tostado with a dollop of ricotta and serve.