Meatless Monday Night Football: Spicy Panko-Crusted Tofu "Hot Wings"

Next time you have your friends over to watch the game, try serving this tasty vegetarian alternative to traditional buffalo wings.

Spicy Panko-Crusted Tofu "Hot Wings"

14 oz. container organic extra-firm tofu, dried well

1 1/2 cups panko breadcrumbs

About 4-5 oz. your favorite wing sauce (I used Nature's Rancher Hot Wing and Grilling Sauce from Whole Foods)

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. chipotle chili powder

1/2 tsp. salt or to taste

1/4 tsp. fresh ground pepper

1 tbs. sugar (optional)

Preheat oven to 400 degrees.

Pat tofu dry with paper towels, pressing down to absorb as much moisture as you can without breaking the tofu. Slice the block of tofu into "sticks" (see pictures for reference). Place slices into a shallow dish and coat with wing sauce. Let marinate for 20-30 minutes or up to an hour for stronger flavor.

On a plate or in a shallow baking dish, combine breadcrumbs with seasonings and mix well (you can use your hands). Dip sauce-covered tofu sticks into breadcumb mixture and coat evenly on all sides. Transfer to a baking sheet covered in a thin layer of cooking spray or olive oil. You can spray a little bit of cooking spray on top of the sticks as well so they'll get even crunchier in the oven. Bake 30-35 minutes until sticks are lightly browned and crispy. Serve with your favorite all-natural bleu cheese or ranch dip. For an extra kick, mix a little bit of wing sauce into the dressing!

Easy Appetizers for the New Year

Happy New Year everyone!

Here are some tasty appetizers to try in 2011. Make a few of the following at your next gathering - these starters and sides are sure to impress, and no one will know just how little time you actually spent in the kitchen!

Teriyaki Chicken Meatballs with Blackberry Chipotle Dipping Sauce

1 lb. ground dark meat chicken (you can also use ground turkey)

1 clove garlic, minced

1/3 cup breadcrumbs (seasoned or plain)

1/4 cup crushed pineapple, well drained

3 tbs. teriyaki sauce (I used Soy Vay Veri Veri Teriyaki)

1 egg, slightly beaten

1/2 tsp. salt

1/4 tsp. fresh ground pepper

1 tsp. garlic powder

1/2 tsp. onion powder

Preheat your oven to 400 degrees. In a large bowl, add all of the ingredients and combine well, preferably using your hands. Roll the chicken mixture into bite-sized rounds (a bit smaller than your average meatball, since they are appetizer portions). Place the meatballs about an inch apart (don't let them touch) on a lightly greased cookie sheet. Bake for 25-35 minutes until meatballs are browned and cooked through. Serve with blackberry chipotle dipping sauce.

Blackberry Chipotle Dipping Sauce 

This recipe will make extra sauce, so fortunately it's extremely versatile! It makes a great dipping sauce for any number of snacks from cocktail franks to pretzels. You can also try using the leftover as a glaze for chicken wings, ribs, or baked tofu.

 

17 oz. jar of your favorite all-natural blackberry jam

1/4 cup ketchup

2 tsp. Worcestershire sauce

1/2 tsp. - 1 tsp. your favorite chipotle chili sauce OR 1/2 tsp. chipotle chili powder

1/4 tsp. of salt or to taste

1 tbs. maple syrup (optional)

In a small pot over medium-high, heat jam until it melts down - it will take about a minute. Add remaining ingredients and stir to combine well. Reduce heat and simmer for 3-5 minutes. Let cool and serve with meatballs.

Smoked Salmon Stuffed Endive Leaves

Like the blackberry chipotle sauce, the smoked salmon spread in this recipe can be enjoyed in a variety of ways. Try it on celery, crackers, or on a bagel with cream cheese.

4 oz. smoked salmon (find this near the deli counter or fish department)

8 oz. light cream cheese or neufchatel cheese (room temperature - this is important so the mixture will blend evenly)

3 tbs. light sour cream

1 clove garlic

1 tbs. Sherry wine (optional)

3 tbs. fresh dill

1 tbs. fresh chives, chopped (optional)

1 tbs. green capers

About a dozen red or green endive leaves, washed and dried

In a food processor, pulse garlic a few times until minced. Add remaining ingredients and blend until smooth. Add a bit more sour cream if it needs to be thinned out. Gently pulse in the capers - you want them to stay more or less whole. Fill each endive leaf with 1-2 tsp. of spread.

Chicken Skewers with Peanut Satay Dipping Sauce

1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces (ask the butcher at your grocery store to cut it up for you)

About a dozen long bamboo skewers, soaked in water (if you don't soak them they tend to burn)

Salt and pepper to taste

Season the chicken pieces with salt and pepper and thread into skewers (about 4-5 chunks on each skewer). 

2 cups all natural peanut butter (room temperature)

1/2 cup light coconut milk

2 cloves garlic, minced

1 tsp. fresh grated ginger

1/2 tsp. curry powder

2 tbs. fresh lime juice

1 1/2 tsp. fish sauce (optional - add a bit more lime juice if you're leaving it out)

1 tbs. sweet chili sauce (find this in the Asian section of any grocery store)

2 tsp. sugar

Pinch of salt to taste

1 tbs. fresh chopped cilantro

In a saucepan over medium heat, melt peanut butter. Whisk in remaining ingredients and simmer 3-5 minutes. Set aside to cool.

Place chicken skewers in a shallow baking dish or a baggie and pour about 1/4 of the peanut sauce on top. Marinate for a few hours up to overnight. When you're ready to cook them, preheat oven to 350 degrees. Lay the skewers on a lightly greased cookie sheet and bake for 30-35 minutes (depending how thick your chicken pieces are) until chicken is cooked through but still moist. Use the remaining sauce for dipping.

Potato Pancakes with Creme Fraiche and Caviar

A dozen home made or store bought potato pancakes (more or less depending on number of guests)

A dollop of creme fraiche per pancake

A dollop of your favorite caviar per pancake

Roasted Asparagus Wrapped in Prosciutto

Roast asparagus (you can click here for directions) and wrap each spear in 1-2 slices of Prosciutto  

Antipasti Platter featuring Roasted Artichokes with Pesto Vinaigrette, fresh Mozzarella, smoked meats, olives, and roasted peppers