As far as I am concerned, cream of asparagus is like a slice of heaven. It is mild and creamy and very satisfying! Take advantage of asparagus season to make this for a frugal price. Here is what you are going to need for this:

Serves four

2 pounds fresh asparagus – tips removed, bottoms trimmed
1 white onion – chopped
1 TBS butter
6 cups chicken or low sodium vegetable stock
Pinch of nutmeg
½ cup whole milk
1 tsp. salt
1 tsp. white pepper

Cut the stalks of the asparagus in thirds. Place the tips in a steamer and steam until tender. Set them aside for garnishing your soup.

Melt the butter in a pot and add the onion. Cook for 5 to 6 minutes until softened and translucent. Add the cut asparagus and sauté for 3 to 4 minutes. Add the stock. Simmer for about 15 minutes until the asparagus is cooked through and tender.

If you have an immersion blender, use it now and blend the soup until creamy. If you do not, wait for the soup to cool down and blend it. Hot liquids can explode through the blender lid so be careful when dealing with them.

Return the soup to the pot and add the nutmeg and cream. Add salt and pepper to taste. Heat soup through and serve garnished with the steamed tips. Enjoy!

CALORIES 162.86; FAT 5.065 grs (sat 3.34; mono 1.06; poly 0.26); PROTEIN 12.73 grs; FIBER 5.92 grs; CARBS 20.22 grs; CHOLESTEROL 18.88 mg; IRON 5.23 mg; SODIUM 821.70 mg; CALCIUM 108.91 mg

Print the Cream of Asparagus Recipe Here

Chicken wings are the ultimate appetizer! You will find a few different recipes for these on this site. These particular ones are first beer brined, then rubbed in spices and deep fried. They are very, very good! You can use store bought blue cheese dressing for this. However, home made dressing makes a great difference. Here is what you are going to need for these:

2 pounds chicken wings
1 – 12 oz. bottle beer
1 TBS brown sugar
1 TBS coarse salt
½ TBS paprika
½ TBS garlic powder
½ TBS onion powder
½ tsp. black pepper
4 TBS butter
¼ cup red hot sauce
Oil for frying

• Cut the end tips of the wings and save them for chicken stock. Separate the drumette from the flat part of the wing. Rinse and place in a bowl.
• In a separate bowl, whisk together the beer, salt and brown sugar. Pour over the wings and brine for about 30 minutes.
• Mix the paprika, garlic power, onion powder and black pepper.
• Drain the wings and pat dry thoroughly with paper towels.
• Add the paprika mix and toss to coat evenly. Set aside.
• Melt the butter in a small pan. Add the hot sauce. Bring to a simmer, turn off heat and set aside.
• Heat a large skillet with about 3 inches of oil. Heat until 375 degrees. Add the chicken drumettes and fry until browned and cooked through – about 13 minutes. Remove from oil and drain on paper towels. Fry the rest of the chicken.
• Heat the butter sauce. Place the wings into a bowl. Add the sauce and toss to coat well.
• Serve immediately with celery and blue cheese dressing. Enjoy!

Print the Buffalo Wings Recipe Here

This soup combines the silky flavors of pears with butternut squash. It is fantastic as an appetizer before a large meal or to comfort you on any cold day. Here is what you need for this:

I large butternut squash, peeled and diced
2 Bartlett pears, peeled, cored and quartered
1 leek, white and light green parts, chopped – wash very well
1 teaspoon grated ginger
1 teaspoon white pepper
½ teaspoon ground sage
½ teaspoon thyme
6 cups water
1 cup half & half
Butter
Salt

• Melt some butter in a large, heavy pot. Add the squash, leeks and pears.
• Sauté your vegetables and fruit for 15 to 20 minutes, until starting to brown. Stir occasionally.
• Add the ginger and mix well. Cook for about 1 minute until you can smell the ginger.
• Add the sage and thyme. Mix well.
• Add the water and bring to a boil. Reduce heat and simmer for 20 minutes until squash is soft.
• If you have a hand held blender, go ahead and blend your soup. If you do not have a hand held device, cool the soup a bit and blend it in batches – be careful not to fill the glass too much as you might have little, messy explosions if the soup is still warm.
• Add the half and half and mix well. Season with salt and pepper and heat through. Do not boil the cream!
• Serve and enjoy!

Print the Cream of Butternut Squash Recipe Here

Here’s a smooth, silky cream that can be made as a week day meal or as an appetizer when entertaining. It is smooth, silky, elegant and delicious! However you decide to use it, I promise you will love it! Here is what you are going to need for this beautiful soup:

3 leeks – white and light green parts sliced
6 small red potatoes – peeled and chopped
6 cups chicken or vegetable broth – or water
½ tsp. sugar
½ tsp. nutmeg
½ cup heavy cream
Salt & Pepper
2 TBS Butter
Parsley and chives – chopped

• Wash the leeks very well – rinsing them off 4 or 5 times until all the dirt is removed.
• Melt butter in a pot and add leeks. Cook for about 5 minutes until leeks are softened.
• Add the sugar to the leeks and mix well.
• Add the potatoes and the liquid. Season with salt and pepper. Bring pot to a boil, cover and reduce heat. Simmer for about 20 minutes – until potatoes are cooked through.
• Cool soup a little and blend into a smooth cream.
• Return to pot and add nutmeg and cream. Mix well.
• Heat through and serve.
• Garnish with chopped parsley and chive.
• Enjoy!

Print the Potato Leek Soup Recipe Here

As far as I am concerned, chicken wings are the perfect appetizer. You can make them in so many different varieties of flavors – like Bubba from Forrest Gump would say – BBQ chicken wings, Buffalo chicken wings, Sweet & Sour Chicken wings, Sticky wings, Spicy wings, Tequila Margarita wings – you catch my drift. I always cut the wing in three but do not use the tips. I freeze those and keep them for making low sodium chicken stock. Although most chicken wings are deep fried, I like roasting mine at very high heat and then tossing them in my sauce of choice. I find they are still crunchy and not as greasy. Make sure you pass these around with tons of napkins!

Makes about 24 wings

2 pounds chicken wings
½ tsp. salt
½ tsp. black pepper
2/3 cups orange marmalade
½ cup ketchup
2 TBS soy sauce
2 TBS molasses
2 TBS lemon juice
1 tsp. Worcestershire sauce

Rinse chicken wings. Separate the flat part of the wing from the drummette. Cut off the tips and keep for future use.

Heat oven to 425 degrees. Line a baking sheet with foil. Brush lightly with some oil.

Season the cut wings generously with salt and pepper. Place the wings on the sheet – in an individual layer – and roast for 15 to 20 minutes. Make sure you are not piling the wings on top of each other because they will steam rather than crisp.

While the wings are roasting – whisk together the orange marmalade, ketchup, soy sauce, molasses, lemon juice and Worcestershire sauce in a small pan. Bring the sauce to a soft simmer, stirring occasionally, until sauce thickens a bit.

Using tongs, carefully remove the wings from the pan into a bowl. Pour ½ of the sauce mixture into the bowl. Toss wings to coat well.
Return wings to baking sheet and cook for another 15 to 20 minutes – until crisp and fully cooked through.

Place cooked wings into a platter and serve with extra sauce for dipping. Enjoy!

4 wings – CALORIES 440.74; FAT 23.12 grs (sat 2.89; mono 9.6; poly 5.15); PROTEIN 28.12grs ; FIBER 0.17 grs; CARBS 27.36 grs; CHOLESTEROL 115.19 mg; IRON 2.14 mg; SODIUM 949.65 mg; CALCIUM 19.5 mg

Print the Sweet & Sour Chicken Wings Recipe Here

Chicken wings are always so much fun to make and eat. You can eat them as an appetizer or make a meal out of them. We have many different kinds of wings on this site. These are baked and tossed in a Hoisin based sauce. Hoisin sauce is a sweet Chinese dipping sauce that is made with a vast array of spices. It is great for using as a marinade for all kinds of meats. Here is what you need for this:

2 pounds chicken wings
2 TBS Hoisin Sauce
2 TBS soy sauce
2 TBS honey
1 tsp. chili sesame oil
Sesame seeds
Olive oil/ Salt/ Pepper

Preheat oven to 425 degrees.

Cut off the chicken wing tip and reserve for future use – they make great additions to chicken stock so freeze them. Cut the wings in two so as to have a drummette and flat part.

Place the wings in a bowl and coat with olive oil. Season generously with salt and pepper. Place the wings on an aluminum foiled baking sheet. Roast them for about 15 minutes.

While the wings are cooking, whisk together the Hoisin, soy, honey and chili sesame oil in a large bowl.

Remove the wings from the oven and carefully take off the pan. Place the wings in the Hoisin sauce and toss to coat well. Work in batches and return the covered wings to the baking sheet.

Return the pan to the oven and roast for an extra 20 to 25 minutes until crunchy, cooked through and caramelized.

Remove pan from oven and sprinkle wings with sesame seeds. Serve with lots of napkins and enjoy!

Print the Sticky Wings Recipe Here

Coconut shrimp can be tricky to make. If you don’t have the appropriate batter it is very easy for the coconut to slip off. This recipe uses a beer batter that works beautifully. I also show you how to make the dipping sauce for these delectable little treats. This is what you will need for this:

FOR THE SAUCE:
1 ½ cups orange marmalade
2 TBS Dijon mustard
1 tsp. prepared horseradish

• Place all ingredients in a bowl. Whisk well. Cover and refrigerate.

FOR THE SHRIMP:
3 lbs. shrimp – peeled and deveined
3 cups flour
3 eggs
12 oz. beer
8 oz. shredded coconut
¼ cup flour
Peanut Oil
Mix the ¼ cup flour and the coconut in a shallow dish. Set aside.

• Heat a large skillet or wok with about 1 ½ inches of peanut oil. Heat until about 365 degrees.

• Rinse and pat dry the shrimp. Whisk the eggs, flour and beer in a large bowl. Dip the shrimp into the batter, getting rid of the excess. Place the coated shrimp into the dish with the prepared coconut. Coat well on both sides. Place all coated shrimp in a single layer and refrigerate for 30 minutes.

• Place the shrimp into the hot oil and cook until golden brown. Flip and cook until the other side is golden as well. The whole process should take between 4 to 5 minutes. Do not overcook the shrimp!

• Serve the golden shrimp with the sauce. Enjoy!

Print the Coconut Shrimp Recipe Here

Other Great Asian Appetizers:
Crab Rangoon
Satay Beef
Satay Chicken
Lettuce Wraps

Other Recipes with Shrimp & Crab:
Seafood Salad Stuffed Avocado
Seafood Salad Sandwiches
Crab Rangoon
Pasta, Shrimp & Alfredo Sauce
Shrimp Ceviche
Garlic Shrimp Pasta
Baked Shrimp w/ Feta Cheese
Shrimp Scampi
Chicken & Shrimp Kabobs
Crab Cakes
Grill Shrimp Kabobs w/ Shell
Grilled Shrimp & Sausage Kabobs
Chopped Crab Salad
Chicken & Shrimp Stir-Fry
Turmeric Rice & Shrimp
Corn & Shrimp Chowder
Paella Mixta
Shrimp & Crab Salad
Grilled Pineapple Shrimp Kabobs
Cilantro Marinated Shrimp Kabobs
Bowtie Pasta & Shrimp
Garden Salad w/ Garlic Shrimp
Shrimp & Orzo
Fettuccine, Shrimp, Corn & Spinach
Green Curry Shrimp
Shrimp Linguine

Of all the salsa I make, I believe this is my favorite one. I love its simplicity yet the complexity of its flavors. The vegetables are dry roasted in a pan and then processed with some smoky chipotle peppers. Chipotle peppers are smoked jalapeño peppers that are canned in a tomato based sauce. You can also find these in dried form but you would have to rehydrate them before using them. Chipotles in adobo will keep for a long time in your refrigerator and you can use them for salsas, stews, marinades and chilies. I always have this salsa in my fridge and we eat it with everything from chips to scrambled eggs.

Makes about 3 cups of salsa
6 large ripe tomatoes – preferably Roma
½ of a large white onion – peeled and quartered
4 garlic cloves – peeled
2 to 3 chipotle peppers in adobo– depending on the size and how spicy you like your food
1 tsp. ground cumin
Salt to taste
¼ cup chopped cilantro leaves

Place the tomatoes, onion and garlic cloves in a large skillet over a hot burner. Roast the vegetables, turning them occasionally, until you have visible charred spots on all of them. Do not exaggerate as this will burn your vegetables and you will have a bitter salsa.
Place your roasted vegetables in a food processor. Add the chipotle peppers. Process until smooth.
Return the salsa to the skillet. Add the cumin and season with salt. Simmer for about 20 minutes. Add the chopped cilantro and remove from heat. Cool down completely and refrigerate.
Serve with chips and enjoy!

Print the Spicy Tomato Chipotle Salsa Recipe Here

This chicken is so tender and flavorful you will want to make it often! You can go ahead and make whole skewers with this or you can make them as appetizers. You can also grill these or cook them in a skillet. Here is what you are going to need for these:

Skinless, boneless chicken thighs – cubed
1 TBS Rosemary – chopped
½ TBS coarse salt
½ TBS black pepper
1 tsp. red chili pepper flakes – optional
1 TBS brown sugar
½ TBS paprika
2 TBS olive oil
Cubed pineapple
Cubed red bell pepper

If making appetizers, cut bamboo skewers in half. Soak in water for a good 30 minutes.

Place the chicken in a bowl. Add the Rosemary, salt, pepper, red chili flakes, brown sugar, paprika and oil. Let sit at room temperature for 20 minutes.

Thread skewers with chicken, pineapple and bell pepper.

Heat a skillet with some olive oil. Place skewers in skillet and cook, flipping, until chicken is cooked through and pineapple caramelizes. Enjoy!

4 skewers – CALORIES 226.92; FAT 13.76 grs (sat 2.66; mono 6; poly 2.8); PROTEIN 21.79 grs ; FIBER 1.96 grs; CARBS 14.3 grs; CHOLESTEROL 90 mg; IRON 1.73 mg; SODIUM 462.82 mg; CALCIUM 18.24 mg

Print the Rosemary Chicken Skewers Recipe Here

These little wraps pack a whole lot of flavor! They make a light meal or a great appetizer. Here is what you are going to need for these:

½ cup soy sauce
½ cup rice vinegar
2 TBS Hoisin sauce
1 chili pepper – seeded, membrane removed, chopped
1 TBS minced garlic
1 TBS minced ginger
2 pounds flank steak – thinly sliced into 2- inch thin strips
4 oz. canned bamboo shoots – thinly sliced
4 oz. water chestnuts – thinly sliced
Peanut oil
2 small carrots – julienne
Chopped scallion greens
Chopped cilantro leaves
Iceberg lettuce cups

Mix the soy sauce, vinegar, Hoisin, chili pepper, garlic and ginger in a bowl. Pour over the meat and coat well. Cover and refrigerate overnight.

Heat a wok with some peanut oil. Cook beef in batches. Return all beef to wok and add water chestnuts, bamboo shoots and carrots. Cook for a few minutes until carrots are crisp.

Fill a lettuce cup with beef. Top with scallion greens and cilantro. Serve and enjoy!

2 lettuce wraps – CALORIES 309.29; FAT 16.94 grs (sat 5.38; mono 7.95; poly 2.7); PROTEIN 29.38 grs ; FIBER 2.91 grs; CARBS 9.24 grs; CHOLESTEROL 58.3 mg; IRON 3.28 mg; SODIUM 208.69 mg; CALCIUM 51.91 mg

Print the Beef Lettuce Wraps Recipe Here