Bite-size Spicy Surimi Crab Salad

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I love, love sushi but my family besides my son does not like it at all. So at default of going to a sushi restaurant, I often buy some sushi at the Fresh market for Lunch. My top favorite is Spicy tuna, Spicy shrimps and Spicy crab salad in Fried Tofu. It is outstanding!!!

One week, I craved that one so much that I actually purchased it three days in a row. It is not that expensive, but more than I really want to keep on spending so one day I just asked the Sushi Chef what he used to make the spicy sauce so that I too could make it at home. So now instead of buying it one,  i can fix it myself at home as often as I want to eat it. Yeah!!!!

Ingredients for 12-15 bite size Appetizers:

  • 1 pack on wontons
  • olive oil to spray
  • 1 pack of Surimi Crab ( 8 oz.)
  • 1/4 cup of mayonnaise
  • 1 tsp of sriracha sauce ( You can also substitute the mayo and the sriracha sauce with 1/4 cup of sriracha mayo found in the Asian Aisle of your supermarket)
  • 2 avocados cut and diced thinly
  • 1 small can of candied ginger
  • salt
  • pepper
  1. Turn the oven to 400.Place the mini muffin tray onto a medium perforated sheet.
  2. Place one wonton in each mini muffin indentation, and push the wonton down so that it will lay 1
  3. Spray some olive oil and cook them for about 5-7 minutes or until they are golden 2
  4. Chop the crab, add the mayonnaise and the sriracha sauce and mix well. Set aside.
  5. Dice the avocado very thinly and season with a bit of salt and pepper.
  6. Now it is time to assemble. In each wonton cup, place a bit of the diced avocado,photo 3
  7. then spoon the spicy crab salad and top it all with a bit of 4
  8. Et voila!!!

 Bon Appetit and Happy Cooking!!!

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Bite-Size Spicy Surimi Crab Salad

  • Servings: 3-5
  • Difficulty: Super Easy
  • Print

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Ingredients for 12-16 bite size Appetizers:

  • 1 pack on wontons
  • olive oil to spray
  • 1 pack of Surimi Crab ( 8 oz.)
  • 1/4 cup of mayonnaise
  • 1 tsp of sriracha sauce ( You can also substitute the mayo and the sriracha sauce with 1/4 cup of sriracha mayo found in the Asian Aisle of your supermarket)
  • 1 avocado cut and diced thinly
  • 1 small can of candied ginger
  • salt
  • pepper
  1. Turn the oven to 400. Place the mini muffin on top of the medium perforated sheet.
  2. Place one wonton in each mini muffin indentation and push the wonton down so that it will be flat.
  3. Spray some olive oil and cook them for about 5-7 minutes or until they are golden brown.
  4. Chop the crab, add the mayonnaise and the sriracha sauce and mix well. Set aside.
  5. Dice the avocado very thinly and season with a bit of salt and pepper.
  6. Now it is time to assemble it. In each wonton cup, place a bit of the diced avocado, then spoon the spicy crab salad and top it all with a bit of ginger. Et voila!!!

Bon Appetit and Happy Cooking!!!

Tuna and Avocado Napoleon

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Fish and seafood are often my go-to items when i don’t have a lot of time to spend in the kitchen. In the summer, with the heat, they become my essentials because they are filling, but they are not heavy on your stomach. While I often bake and saute my fish in the winter, in the summer, I love to prepare my fish raw as much as possible. It can be eating my tuna quickly seared, but rare on the inside, or it can be carpaccio, ceviche and Hawaiian Tuna Poke.

Today I wanted to share a dish that is my all time favorite. It is inspired by a dish that I tasted at the Cheesecake factory, and since I had no recipe to follow, I try to come up with my own. I will say it tastes pretty much like the one served at the Cheesecake Factory;-) So yummy and delicious!!! It is a blend between Hawaiian Poke and Tuna Carpaccio.

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Ingredients for 2 servings:

  • 1 tuna sashimi steak
  • 1 avocado
  • 1  tbsp of toasted sesame oil
  • 1  tbsp of low sodium soy sauce
  • 1 tbsp of sweet and sour sauce
  • 1 inch of fresh ginger grated
  • 1 tsp of toasted sesame seed
  • Pickled Sushi Ginger
  • salt
  • pepper
  • wasabi mayonnaise
  • optional 1 tsp of sriracha sauce
  1. Chop the tuna really thinly, by cutting the steak in half, then cutting it into strips and chopping the strips in very small cubes. Set them 1
  2. In a small bowl, mix the oil, soy sauce, sweet and sour sauce and maybe some of the sriracha sauce for added 2
  3. Add the tuna to the sauce and mix well. Set 4
  4. Chop the avocado really thinly also, and season with salt and 3
  5. Place 2 inch rounds on two plates and fill the round with the chopped and seasoned avocado. With a spoon, push the avocado down to make a flat 1
  6. Top the avocado with the tuna mixture. Drizzle some of the wasabi mayonnaise and sprinkle some sesame seeds or peppercorn and pickled ginger as shown 3
  7. Eat by itself, or with baked wonton chips. Yummy!!!photo 5

Bon Appetit and Happy Cooking!!!



Chili-Lime Meatballs

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I love, love Asian food, but my husband is not a fan so when I cooked this recipe adapted from an old recipe book from The Pampered Chef and he liked it, I was really really happy because it is so hard to cook for this man;-)

I hope that you will love it too. It is easy to make, fast to cook and delicious.

Ingredients for about 5-6 people:

  • 1 pack of lean ground beef ( about 1.33lb)
  • 4 slices of bread or 1/2 cup of bread crumbs
  • 1/4 cup of milk
  • 2 eggs
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 4 tsp of Thai curry paste
  • 4 green onions diced very thinly

Chili-Lime Sauce:

  • 1/2 cup of soy sauce
  • 1/2 cup of honey 
  • 2 tbsp of toasted sesame seed oil
  • 1 inch of grated ginger
  • 4 garlic gloves pressed
  •  the zest of 1 lime
  • 4 tbsp of lime juice ( you may need 2 limes to get 4tbsp)
  • 4 tsp of Thai Red Curry 
  • 2 tsp of corn flour
  1. In a large bowl, place either the 1/2 cup of bread crumbs or the 4 slices of bread and pour the milk that you would have previously warmed up.
  2. With a fork, puree the bread.
  3. Add all the other ingredients to the bread and mix well. You can either use your hand, or a kitchen 1
  4. With a small scoop, scoop the meatballs and place them onto a deep flexipan that you would have placed onto a medium perforated sheet.
  5. Cook then for 15 minutes at the temperature of 1
  6. Meanwhile prepare the sauce. In a small saucepan, mix all the ingredients and bring the mixture to boil.
  7. When the mixture has come to boil, turn the heat down and cook for a few more minutes or until the sauce thickens
  8. Place the meatballs into a large bowl, pour the sauce over them and mix 2
  9. Serve with steamed rice, and roasted asparagus seasoned with toasted sesame 4Yum, and fast!!!

Bon Appetit and Happy Cooking!!!

Spicy Shrimps

photo 1This past Thursday, I hosted a Beer Dinner Cooking Class for several members of a beer dinner club. The event was not closed and therefore many other people were able to join in the fun. We had fun, and since many attendees told me that they wished to do that again, I will say that everyone had a good time as well. I hope  you will be able to join in the fun next time.

photo 1

I used the Culinary Hub Kitchen downtown to host the event, and divided the kitchen into 6 stations. The attendees were divided into the various stations. Everyone was responsible for one course of the meal to be shared at the end.


Our “Chefs en Herbes” made the following dishes:

  • Bacon and Parmesan Stuffed Mushrooms
  • Apricot and Gorgonzola tartlets
  • Spicy Shrimps in Wontons Cups
  • Caesar Salad on Croutons Tartlets
  • Bacon Wrapped Pork Tenderloin with a Beer and Balsamic Reduction
  • Maple Roasted Brussels Sprouts
  • Boursin Potato Cupcake
  • And for the finale, we had The Chocolate Marceau with Sliced Strawberries.

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Today i would like to share with you the recipe of “Spicy Shrimps”. The recipe was adapted from The blog.

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Ingredients to make about 60 bite-size appetizers:

  • 4 tsp of paprika
  • 10 garlic cloves either grated or minced
  • 2 tsp of chili powder
  • 2 tsp of red chili flake
  • 1/4 cup of tomato sauce
  • 1/2 cup of beer ( we used a blond, or light one)
  • 8 tsp of butter
  • 2 tbsp of honey
  • 1 tsp of pepper
  • pinch of salt
  • 2 lbs of raw shrimps, peeled, deveined
  • Olive oil. 
  • a pack of 60 wontons
  • Oil in a vaporizator
  1. Turn the oven to 400.
  2. Peel, and remove the tails of the shrimps. Place the shrimps into a colander and rinse them over running water.
  3. With a paper towel, pat the shrimps dry and place them into a bowl. Add 1 tbsp of olive oil, 1/2 tsp of salt, a dash of pepper and stir well to coat the shrimps.
  4. Place the shrimps onto a large flexipan that you would have placed onto a medium perforated sheet and cook them for 8 minutes at 400.
  5. Meanwhile, place 2 mini muffin pans onto two medium perforated sheets, and place a wonton in each muffin opening. Push the wontons in carefully so that the bottom will be flat, but be careful not to tear the wonton.
  6. Spray olive oil over the wontons. Cook the wontons for 6-8 minutes or until they have become a golden brown.
  7. When they are done, set them aside.
  8. Prepare the sauce for the shrimps.
  9. Melt the butter into a medium-sized saucepan.
  10. When the butter is starting to sizzle add the garlic. Stir and cook for a minute or 2.
  11. Add the other spices, then the tomato sauce and the beer. Mix well. Bring the mixture to boil, and when it has come to boil, turn it down and continue cooking until it reduces to half.
  12. While the sauce is cooking, chop the shrimps very small, and add them to the sauce.
  13. Spoon the spicy shrimps in the wontons cups and eat at once! Yum!!!photo 2

Bon Appetit and Happy Cooking!!!


Cute Small Caesar Salad Cups


I love desserts, yummy scrumptious desserts. You probably figured out that from a few of my blog entries. But I also like to eat healthy because I feel better if I do, and i can still fit in my clothes that are 10 years old ( provided I still wear them, right???).

So when I offer cooking classes, I like to do the same. I like to offer recipes that are easy to make, pretty, yummy and healthy ( though sometimes they are not, and that is okay too. )

For one of the latest cooking class, i decided to make those caesar salad cups because they were different, and they presented vegetables in a fun way.

The idea of using bread as a pie shell came from one of the book from Martha Stewart. She is so creative!!!

Ingredients for 20 mini cups ( for about 6-5 people):

  • 1 1/4 romaine salad
  • 1/4 cup of caesar salad dressing. I used Creamy Caesar Salad dressing from Hidden Valley, but you can make your own. Recipe here.
  • 1/4 cup of shredded parmesan cheese ( plus a bit more for sprinkling for decoration)
  • 1 loaf of sandwich bread of about 20 oz. ( or exactly 20 slices.
  1. Turn the oven to 400.
  2. Cut each slice into a round of 3 inch. Place each round of bread in each indentation of the medium tartlet or the medium tartlet silform that you would have placed on a medium perforated sheet.
  3. Cook the tartlet for 6-8 minutes or until they are 1
  4. Meanwhile, chop the salad very 3
  5. Add the dressing and the parmesan and mix well.
    photo 4
  6. When the cups of bread are cooked, and completely cold, fill them up with the salad mixture.
  7. Sprinkle a bit of parmesan for decoration and enjoy!photo 5

Cute, yummy and guilt free since it is salad;-)

Bon Appetit and Happy Cooking!!!


Pizza Rolls

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Looking for an easy thing to make for lunch?? You can make those cute pizza rolls for lunch. They are easy, yummy and a breeze to make. If you are making too many which is the case with this recipe, you can freeze them and use them as you need them. Much cheaper and a hundred time much healthier than hot pockets;-)

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This recipe was adapted from Appetizers from Taste of Home.

Ingredients for 15-18 Pizza Rolls :

  • 3 cups of italian cheese ( Mixed Italian Cheese, or any other)
  •  8 oz. or 1/2 italian sausage cooked from Jimmy Dean 
  • 1 whole package of pepperoni diced very thinly from Hormel.
  • 1 red pepper diced very thinly as well.
  • 1 medium onion diced very thinly as well.
  • 12 oz. or about 1 /2 jar of tomato sauce
  • 2 eggs ( optional)
  • 2 packs of large wontons
  1. Mix all the ingredients together in a large 3
  2. photo 4Place the rectangular roulpat over the counter for easy filling and cleaning.
  3. Place the wontons flat onto the 5
  4. With a pastry brush, brush the outer rim of each wonton with water.
  5. Place 1/4 cup of the mixture in the middle of each wonton, and only 1 tsp for the small 1
  6. Roll the wonton over the mixture, and fold the wonton over to roll into a sausage. Fold the sides in to close the “pizza tube”.photo 1
  7. For smaller wontons, you can do the same, or you can press the sides together to make little 2
  8. Place it on the large silpat that you would have placed onto a large perforated sheet.
  9. Repeat the steps until you have used all the mixture.
  10. With the same pastry brush, brush some olive oil over each wonton.
  11. Cook the pizza rolls in the oven for 12-15 minutes at 400. photo 2Serve with more tomato sauce. My son actually likes to eat them with ranch dressing. The combination is quite good, as the sauce counteracts against the spiciness of the pizza. Try it . It is very good!!!

Bon Appetit and Happy Cooking!!!

Rotisserie Chicken Salad

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A few weeks ago the band of my son’s high school hosted a band competition. To raise money, they asked parents to bring in treats for the bake sales, and helped to cater the event with food for both the directors and the judges of the band.

If you knew me, you will find that I am one that likes to give a hand everywhere I can even when time is limited so I did.

I offered to help cater the luncheon for the judges. On the menu, they had a real Southern treats ( or at least that what i think;-)

  • Spiced Pecans
  • Cheddar Wafers
  • Petite Chocolate Cake with Chocolate ganache and
  • Rotisserie Chicken Salad on Croissant
  • And Fresh Fruits.

Because I had so many compliments on the chicken salad, i thought to share to recipes on my blog so that if someone wants it, they can just use this blog entry.

Ingredients for 36 mini chicken sandwiches on Croissants, or 50 triangular tea sandwiches:

  • 1 rotisserie chicken deboned and “peeled”
  • 3/4 to 1 cup of mayonnaise
  • 1 tbsp of garlic salt
  • 1/2 cup of celeri stick sliced in half and chop very very thinly
  • 1/4 cup of red onion chopped very very thinly ( optional)
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  1. Remove the skin and peel off the meat from the bones.
  2. Chop the chicken meat very thinly with the sharp knife. I use all the parts, but if you only like the white parts, you certainly can only use that.
  3. Place the chicken into a kitchen mixer and add all the other ingredients.
  4. Using the white paddle used for batter, mix the chicken salad until the chicken is well mixed. photo 2
  5. Season with more salt and pepper if needed.
  6. Serve the chicken salad as you wish, on croissant, or in Phillo cups as shown above. I used my mini muffin tray from demarle. Too cute!!!

photo 1

Bon Appetit and Happy Cooking!!!


Easy Yummy Potato Cupcake


If today casseroles are no longer part of our  dinner menu, they used to be more present on our table many years ago. Et oui ( well, yes), as a young bride and a young mother I tried to fix meals that were recommended by my friends and casseroles were often the suggestions i received. Some i loved and some I really did not… But all in all, they slowly disappeared from our menu because they were not really that healthy for us ( and me who slowly developed bad cholesterol), and my husband who never really was fond of  them anyway( the picky eater that he is).

Well the reason why i am presenting this recipe today is because i was trying to think of quick easy recipe for a cooking class I did last week for busy moms like me and an old potato recipe came to me.  You may have fixed this recipe 10 years ago. It was very popular then. It had shredded potato, a cream of mushroom, and sour cream.

I will tell you that I did not even thought to look for the recipe. I just thought to add whatever I thought would taste great so there it is;-)

Ingredients for about 15 large cupcakes size, or about 38 mini cupcakes:

  • 1 bag of shredded potato thawed out
  • 1 can of cream of onion ( from any brand)
  • 1 cup of sour cream or even ricotta
  • 1/2 cup of finely diced onion ( I used purple)
  • 1/2 cup of green onion
  • 2 cups of cheddar cheese ( one for the mixture and one for the topping)
  • 1 tsp of salt
  • 1/2 tsp of pepper

( I think adding 1 cup of bacon bits would be great to this recipe also;-)

  1. Turn the oven to 400.
  2. Place a large cupcake tray, or a  mini cupcake tray onto a medium perforated sheet and set aside.
  3. PLace all the ingredients into  a large bowl. image
  4. Mix everything together.image
  5. And fill the cupcakes to the top.
  6. Sprinkle some cheese over the top of each cupcake. Cook for 20-30 minutes.image
  7. Easy and Yummy ( and hardly anything to clean since those molds are non-stick!!!

Bon Appetit and Happy Cooking!!!

Pork Pot Stickers

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I cook many things at home because I am very curious.  And if something appeals to me I want to try it. But because my husband does not stray much from his favorite ( potato, pasta and German food), it is difficult to cook new things for him. So when there is something out there, different that he likes, I will jump on it and make it;-)

I love Asian Food, I love sushi and Thai. Since he will not eat sushi, we occasionally eat thai food though we have to really twist his arms and help him turn left to the Thai Place, and not to the right to his favorite German restaurant Gerhard’s:-)

There he will order two things, Pork Pot stickers and Beef Pasta stir fry.

I have not tried to fix the latter because the pasta are quite different and I am not sure that i could duplicate that, but since Pot Stickers are well liked at our house, I decided one day that I would try my hands at it. And I will say that they are so easy to make, yummy, really cheap and and and…………they can be frozen to be used at a later time;-)

If you try to make them, give your self some times because they will make a large bunch and it takes a bit of times to make the “ravioli”.

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Ingredients for about 80:

  • 1 bag of brocoli slaw
  • 12 oz or 1 pack of ground chicken, turkey or pork(today I used pork).
  • 3 tbsp of fresh ginger grated
  • 2 garlic cloves pressed
  • 2 egg whites
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1 pack of wontons

Ingredients for the sauce:

  • 1/2 cup of soy sauce
  • 2 tsbp of rice vinegar
  • 1 tbsp of hoisin sauce
  • 1 tsp of toasted sesame oil
  1. Steam the brocoli slaw according to directions, (or place it into the large round mold, place the octogonal silpat on top of that and cook it for 5 minutes.) Let it cool.
  2. When the brocoli is cold, chop it.
  3. Place it into  a large bowl, add the meat, all the other ingredients and mix 1
  4. Place the rectangular roulpat on your counter and lay as many wonton on it as you can. Place about a teaspoon  of the meat mixture in the middle of each 2
  5. With a silicone brush, wet the sides of each wonton with water and close the wontons to make a 4photo 3
  6. If you do decide to freeze them, place them flat on a large silpat that you would place on a large perforated sheet. Make sure that they are not touching or they will stick to one another and it will be impossible to separate them as they are very fragile.  Freeze them as such and when they are frozen, place them in a ziploc bag to keep for later use. 
  7. Place a large frying pan on the stove, melt one tbsp of butter and when the butter is sizzling, place as many wontons as you can in the pan.
  8. Sear them for a minute and then turn 5
  9. Throw 1/4 cup of water over the pot stickers and place the lid over them. Cook them for 5 minutes.
  10. Meanwhile prepare the sauce that goes with
  11. Eat while they are warm. photo 1

Bon Appetit and Happy Cooking!!!


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I have always loved spanakopitas. They are so yummy. Yet I will tell you that I never tried to make them because they look so difficult to make. Well, over the holidays I bought a large bag of fresh spinach for my morning smoothies, not really thinking that the bag I purchased would be so much. And since we were going  away for a week I decided I would make some for appetizers for the holidays. I used the recipe from a Costco Cookbook that I adapted to use what i had on hand.

It was really good, and guess what??? It was really not that hard to make. Just needed to be patient.

Ohh and you can fix them in advance and freeze them for later use.

Ingredients for about 30:

  • 15 oz of frozen spinach thawed out, or fresh one that will weigh to 15 oz cooked.
  • 2 eggs
  • 3 cups of feta cheese or 2 cups of feta and 1 cup of ricotta ( will make the spanakopita more
  • 4 scallions chopped very thinly
  • 2 tbsp of the dill/ lemon demarle herb blend
  • 1 clove of garlic pressed
  • 1/2 tsp of ground nutmeg
  • 1/2 salt
  • 1/4 tsp of pepper
  • 1 pack of phillo pastry
  1.  Mix all the ingredients together and set them aside.
  2. Open the filo dough and cut the filo dough into 3 strips. Take one strip out, and roll the other ones back into the plastic so they will stay moist.
  3. Pull apart 2 layers from the stack, keep the other one under a moist paper towel. Either brush some melted butter, or olive oil, or if you have spray some Pam.
  4. Spoon 1 tbsp of the spinach mixture and place it in the corner of the large triangle. Fold the corner where you placed the spinach onto itself  so that it will form a triangle. Continue folding until the filo has been used and the end result looks like a triangle.
  5. repeat all those steps until you have used all the spinach mixture.
  6. Spray the spanakopitas with some butter and cook them into a warm oven for 8-12 minutes at 400. Eat warm.

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Bon Appetit and Happy Cooking!!!