This is a very simple recipe for a great appetizer. Once you have the wonton cups ready, which can be baked days ahead and stored in an airtight container, the filling is almost infinite…sweet or savory, whatever is your preference. It is great filled with party cream and topped with fresh fruit or any creamy salad, like potato salad, chicken salad, hummus, you name it…

This time I made them with cream cheese filling, topped with smoked salmon and decorated with capers. The trick here is to avoid the wonton cups from getting soggy, so I placed a layer of iceberg lettuce and then placed the other “wet” layers. This way there is none or very little contact of the “sauce”  with the wonton skin.

Anyway, I hope you try this recipe, it is pretty and tastes great. Again, it is perfect to serve as an appetizer at home or when going to a potluck party.

Ingredients:

Wonton Cups

1 package of wonton wrappers (can be found in the refrigerator section, most of the Asian grocery)
Olive oil

Few iceberg lettuce leaves, cut into small piece to cover the wonton cups.

Smoked Salmon Filling

8 oz cream cheese
2 tablespoon horseradish sauce
Salt and pepper to taste
2 teaspoon dry dill
12 oz smoked salmon
Capers, drained

Method:

Wonton Cup

Preheat oven to 350 F.

Cut the wonton wrappers, into a circle, by removing mainly the four corners. I stack a few wonton wrappers together and cut all together with the scissor.

On a plate separate the wonton wrappers and brush lightly with the olive oil. Place another wonton wrapper on top of the brushed one and brush the top, place another wrapper on top of the brushed one and so on, until you have a stack. Separate the wonton wrapper and gently press over into the mini muffin tin.

Bake until the wonton wrappers are slightly golden brown, for approximately 7 minutes. Keep your eyes on the oven as it may burn easily. Remove from the oven and let cool on a wire rack.

Use immediately or store in an airtight container for a couple of days.

Smoked Salmon Filling

Cut the smoked salmon into small strips and roll them, like a little rose. Set them aside.

In a medium bowl, mix the cream cheese with the horseradish, dill, salt and pepper until creamy. If using a piping bag, place the cream cheese mix into a piping bag.

Assemble the Smoked Salmon Cups

Gently place a small piece of the iceberg lettuce inside the wonton cup.

Pipe the cream cheese mix into the cup, on top of the lettuce. If not using a piping bag, use two teaspoons to place the cream cheese mix.

Place a rolled piece of smoked salmon on top of the cream cheese mix, and add a couple of capers on it. Ready to serve.

Did you know that wonton wrappers are used to make a type of dumpling called wonton, often found in Chinese cuisine? Wontons wrappers are made of flour, egg, water and salt and compressed into a very thin square. In Chinese cuisine wonton dumpling are filled with ground pork, shrimp and seasoned with all kind of spices.

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Okay, this is one of the dishes that I am almost embarrassed to share. It is so ridiculously easy and simple that it may insult you…but I could not leave behind because it is delicious and can be made in a few minutes. It is great with a side green salad. Please feel free to add more or less of the ginger, green onion and paprika according to your taste. The combination of caramelized green onion and ginger with the seafood is just perfect!

Ingredients:

½ lb of large shrimp
½ lb of white fish cut into approximately 1 to 1 ½ in
Green onion finely chopped
Ginger finely chopped
Paprika to taste
Salt and pepper to taste
Cooking wine
Olive oil

Method:

Mix all the ingredients above, except for the olive oil. Let it set for 5 minutes.

In a wok or fry pan heat the olive oil in medium to high temperature.

Carefully layer the shrimps and the fish so they do not overlap.

Cook until one side is golden brown then turn one piece at the time and cook the other side. Do not overcook. Serve hot.

If you enjoy this simple recipe you might want to check on Shrimp with Cilantro and Lemon.

Yes, we just came back from a long vacation…still adjusting to the time and thought that it would be nice to share with you a glance of what we experienced 

And yes, I will post more pictures as soon as I have all the thousands of pictures sorted…yes, thousands…but do not worry, I will not make you see them all 

Did you know that shrimp is low in fat and calorie but contains high amount of cholesterol?

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I love scallops, but my husband does not, he claims that scallops are too fishy…oh well…more for me. This is a very tasty and simple recipe for scallops. I coated the scallops with cornstarch instead of all-purpose flour, therefore this recipe is gluten free. When I prepared the scallops I prepared some cod fish in the same manner, this way my husband could have his white fish and I could enjoy the scallops guilty free.

Ingredients:

½ lb Scallops, I got the big ones from Costco
2 tablespoons of cornstarch + ½ tablespoon
1 small lemon
Fresh ground pepper
½ cup chicken broth
1½ to 2 tablespoons butter
2 to 3 teaspoons of capers, drained

Method:

In a small deep dish mix the 2 tablespoon of cornstarch with the zest of the lemon and the ground pepper.

Squeeze half of the lemon juice on the scallops and coat the scallops with the cornstarch mix. Pan fry in the butter until both side are golden brown, remove and set aside.

In the same pan add the chicken broth and let it boil. Reduce the heat and add the remaining lemon juice and the rest of the lemon (juiceless and naked), let it cook in low heat for a couple of minutes. Add the remaining cornstarch dissolved in 1 tablespoon of water mixing continuously until the sauce thicken. Add the capers and let it cook for another minute.

Remove the butter lemon sauce from the heat and cover the pan fried scallops. Serve hot.

If you enjoy this scallop recipe you might want to check on this Asian Inspired scallop recipe, Miso Marinated Scallops.

Did you know that scallops contain cholesterol but are very low in saturated fat? Moreover, scallops are a great source of protein and contain vitamin B12, which is an important nutrient for the cardiovascular health.

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After a whole week of big dining and wining…it is time to take it easy, eat less and healthier. It was really hard to resist all the food that was offered all the time.
We all had a great time and more importantly, it was really good to be around family…in a way I feel very blessed given that my family has been always very close and this trip just emphasized the love and affection that we have for each other.

And, I am so excited…my recipe “BANANA SPRING ROLLS” was selected the recipe of the month for MOM OFFERS MORE!. Although the site contain mainly informations for NY residents, there are many tips that can be valuable for moms everywhere.

Anyway, I will share today a really simple, easy and very healthy meal. The halibut I got at Costco, it come individually packed and ready to be cooked.

Ingredients:

2 filet of halibut
1 tablespoon olive oil
5 cloves garlic, minced
½ bunch parsley, chopped
1 tablespoon lemon juice
Salt and pepper to taste

Method:

Coat the halibut filet with the olive oil, garlic, parsley, lemon juice, salt and pepper. Let the fish filet sit for approximately 10~15 minutes. Arrange the fish filet in a oven safe dish and bake at 425F for approximately 20~25 minute. Serve hot with a side salad. Enjoy!

Did you know that halibut meat is very low in fat? Moreover, halibut are among the largest fish in the sea and is the largest of all the flatfish. Halibut both eyes are on the upper side.

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Today I want to share a very simple recipe for fish, I used steelhead trout for this recipe. This fish can make a wonderful weekday dinner, while the fish is in the oven just prepare a simple green salad to go with it. It is healthy and so tasty.

Ingredients:

2 trout filet
1 to 2 tablespoon parsley finely chopped
4 cloves of garlic finely chopped
½ teaspoon paprika
½ teaspoon red pepper
2 tablespoon butter
½ tablespoon olive oil
1 lemon, peel grated.

Method:

Melt the butter in the microwave and add the olive oil, garlic and parsley.
Please the fish in a slightly oiled baking dish, sprinkle with paprika and red pepper and baste the trout with the butter mix.
Bake in a pre-heated oven at 375F for approximately 15 minutes or until the fish flakes easily with a fork.
Place on a serving plate and squeeze the lemon juice over the trout and garnish with the lemon peel. Serve hot.

Did you know that steelhead trout is very similar to salmon? Steelhead trout and rainbow trout are the same species, salmonid and is often called salmon trout.

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I hope you all had a great weekend…today I want to share a very easy way to prepare scallops, if you like them. I say that because my husband does not eat scallops, therefore when I make this, it is just for myself…and I really hope that one day he starts to like scallops as he did with the roasted cinnamon almonds 
Again, this is a very simple recipe. I used white miso for its mild flavor. You will be amazed of the gentle and yet flavorful combination of miso with scallop.

Ingredients:

1 lb of large scallops

Marinate Sauce

2 tablespoon white miso
1 tablespoon sugar
2 tablespoon cooking wine
½ teaspoon chili oil (you can omit this)
1 teaspoon olive oil

Method:

Mix all the ingredients listed in the marinate sauce. Pat dry the scallops and cover each one of them with the sauce. Cover and refrigerate for at least 4 hours or overnight.

When ready to cook, wipe of the excess of sauce from the scallops, and place them in a hot fry pan with some olive oil. Fry them both side until golden brown.

Serve on a bed of salad. In this particular picture I used baby spinach leaves and strawberries drizzled with champagne vinegar and olive oil.

Did you know that miso is a product of fermenting rice, barley and soybean? White miso is mainly from rice and barley and small amount of soybean.

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This is a very simple recipe for shrimps, it is tasty if you like cilantro. Now that the weather if getting warmer (at least for us living in Southern California) I like to make a nice salad and top it with these shrimps. It sure makes a great meal and it is very healthy…shrimps are low in fat ;-).

Ingredients:

1 lb of shrimp, clean and deveined
2 garlic clove finely chopped
½ lemon, juice freshly squeezed
½ bunch fresh cilantro, chopped
1 tablespoon cooking wine
Salt and pepper to taste
1 tablespoon olive oil

Method:

Mix all the ingredients except the cilantro. In a pan heat the olive oil and fry the shrimps both side, when the shrimps are done add the cilantro and remove from the heat. Serve the shrimps on top of a green salad of your choice.

Enjoy this simple and easy recipe!

Not long ago I was honored with these awards:

From Kitchen Flavours, she is sweet and always share yummie recipes.

I would like to take the opportunity to thank them both and invite you all to visit their sites if you have not done already.

I want to dedicate these awards to all of you, so please feel free to collect them.

By the way, I am linking this post to Hearth and Soul.

Did you know that cilantro is also called Chinese parsley? Moreover, coriander is the dry fruits of cilantro which is used widely in curries.

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This is a simple recipe for fish…I like to use white fish, so in this recipe I used basa fish which belongs to the catfish family. The fish is coated with a layer of cornmeal and pan fried, so the crust is crunchy and together with slightly spicy japaleno jelly with the moist fish it is so yummie!

Ingredients:

1 filet of any white fish
1~ 2 tablespoon jalapeno jelly of any jelly of your preference
1/3 cup cornmeal
½ tablespoon dry parsley
Salt and pepper to taste
1 tablespoon olive oil
½ tablespoon butter

Method:

Dry pat the fish and coat with the jelly.

In a dish mix the cornmeal with the dry parsley, salt and pepper to taste.

Coat the fish both side and set aside.

In a fry pan, heat the olive oil with the butter.

Pan fry the fish until both side are slightly brown.

Serve warm.