Start by preheating your oven to 177°C (350°F). Coat mini-muffin tins with cooking spray. Cut the corners off wonton wrappers to make an octagonal shape and gently press 15 wrappers down into the muffin tin. Lightly spray with cooking oil. Transfer the pan to the oven until they turn golden brown - approximately 8-9 minutes. Let cool. While the wonton wrappers are cooking, cook grill shrimp on medium-high until they reach an internal temperature of 165°F. Add the juice of one lime, 3 tbsp of sour cream, and a pinch of salt into a bowl and whisk. Fill each cup with a little bit of arugula and a dollop of the lime sour cream. Top with one shrimp and a sprinkle of lime zest, and serve.
Bring some Korean flavours to rice fitters this summer! These are really easy to make and will have you coming back for more. Start by adding 2 cups of kimchi rice, 1 large egg, 3 tbsp of all-purpose flour, and 1 tsp of salt to a bowl. Using your hands, combine and shape the rice mixture into 8 patties. Heat olive oil in a frying pan over medium-high heat. Cook patties, trunking once halfway through until brown and crispy - about 4 minutes on each side. Serve with your choice of dipping sauce.Â
Elevate your salmon with a drizzle of maple whiskey sauce that can help add depth and even more flavour to bacon-wrapped salmon. Make the maple whiskey glaze by combining ½ cup maple syrup, â…“ cup brown sugar, ¼ cup Canadian whiskey, 1 tbsp orange juice, and ¼ tsp of nutmeg in a saucepan over medium heat. Bring to a boil, and once boiling, reduce the heat to low and simmer for 30 minutes or until the glaze thickens. Brush onto the salmon before grilling.Â
Create a summertime staple with the turkey jalapeño burgers by turning it into smash burger taco! Take the raw turkey jalapeño burger and mix it into a bowl. Divide into 4 even balls. Heat up a pan, place one turkey jalapeño ball into the pan, and top with a tortilla. Press down firmly on the tortilla, smashing the meat until it is as thin as possible. Let them cook for 1 minute, and press down on top of the tortilla again. Let it cook for 4-5 more minutes until the meat is fully cooked. Flip over the tortilla and top with grated mozzarella cheese. Remove and add fresh tomato, avocado, peppers and more.Â
Have unexpected company coming over this summer? Make a simple Korean cucumber salad by thinly slicing a whole cucumber lengthwise and smash with a small mallet. Slice into ⅛ inch-thick pieces. Mix 1 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp sugar into a bowl with the cucumber. Add ½ tsp red chili powder and ¼ tsp sesame seeds. Mix and taste.
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