Peking Chicken Cups

made 68 pieces*

I made some hors d'oeuvres for a fundraiser last weekend and I want to share one of my favorites.  Typical me, I forgot my camera. Look at: http://bit.ly/eCpE1G to see what it should basically look like, even though Rachel's is a totally different recipe.

1 bag TJ's frozen Teriyaki Chicken, defrosted overnight in the fridge
8 scallions, trimmed, thinly sliced, using the bottom 1/2 of the scallion (I sliced them on the diagonal)
Hoisin sauce (not available at TJ's)
Wonton wrappers* (not available at TJ's)
Toasted Sesame Oil
Sesame Seeds (optional)

Preheat the oven to 350 F.  Brush each wonton wrapper lightly on both sides with sesame oil and press into mini cupcake pans, bunching up slightly to strengthen the bottoms.  Bake until just golden brown, about 5 minutes. Make up to six hours ahead, cool completely and store in an airtight container or large ziplock bag.

Meanwhile, chop up the defrosted teriyaki chicken (it should be small enough to fit in the cups but still recognizable as chicken) and toss with one of the sauce pouches provided. Stir in the sliced scallions. Can be made up to 6 hours in advance and stored in the refrigerator.

Place the wonton cups back into the cupcake pan(s) if you have removed them (either to store the cups or reuse the pan to make more). Place a 1/4 tsp of hoisin sauce in the bottom of each cup. Fill with about 1 tsp. of chicken. Sprinkle with a few sesame seeds if using.  Bake again for about 3-5 minutes until chicken is heated through, being careful not to burn the cups.


*I bought both the hoisin sauce and the wonton wrappers in a nearby asian market, but they are both available in most grocery stores.  My package of wontons wrappers had 68 pieces and I used up almost all of the chicken mixture.

Healthy Fried Brown Rice

My daughter has a play-off game tonight, I've been working all day and I need something quick, easy, and delicious! This has been a favorite at our house for years, and no one seems to notice the rice is brown :) Serves 4-6

All ingredients available at your local TJ's:
1 box frozen brown rice (I use the organic)
1 bag frozen Soycutash (TJ's uses edamame instead of lima beans)
1 bag Teriyaki Chicken, optional
TJ's Toasted Sesame Oil
3 eggs, beaten in a small bowl
Soyaki Sauce* (or you can use the teriyaki sauce from the chicken)

Place 1-2 tablespoons of sesame oil in the bottom of a wok or large saucepan and place on medium-high heat.  Add 1 tablespoon of the soyaki sauce (or defrosted teriyaki sauce) to the eggs and beat again. Add to the heated sesame oil and cook into a flat omelet, flipping once (don't worry if it falls apart). Invert onto a plate and set aside.

Add 2 more tablespoons sesame oil into the pan. If using the chicken, add to the heated oil (careful, there are two pouches of sauce you want to be sure to remove first!) and stir for 2 minutes. Add the soycutash and stir for 1 minute.  Add all three pouches of frozen rice and stir.  Add 1/4 water, stir and cover.  Cook, stirring occasionally, until heated through, about 10 minutes. Cut the eggs into strips or pieces and add to the rice mixture.  Season with either the soyaki or the provided teriyaki sauce and heat for another minute or two.

*Soyaki is something I always have on hand, so I prefer using it.  I would use the teriyaki sauce without hesitation if I was out.  I throw any teriyaki sauce I don't use into the freezer and use to marinate chicken tenders for another meal.

Have you tried?

Trader Jacques'

Fleur de Sel Caramel Sauce

So delicious over ice cream, brownies, even cereal. People have confessed to eating it by the spoonful. Let your friends know so this does not get discontinued!

Caramel Frosting

Use to frost a cake or dollop/pipe onto brownies.

1 box of Trader Joe's White Frosting Mix

2 sticks (8 ounces) butter at room temperature

2 tablespoons hot water

2-3 tablespoons of caramel sauce (or more to taste)

Follow the directions on the box (yes, you are adding twice the butter called for). If too soft to frost or pipe, refrigerate for about an hour.   You may find that you are satisfied with just eating the frosting and skip the cake altogether.

This one's for love.  Forget the calories.

Trader Joe's Misto alla Griglia

Grilled Eggplant & Zucchini

This is one great product that I have made into several easy meals. It is simply marinated, grilled zucchini and eggplant. They suggest defrosting by microwave or at room temperature which I find makes them mushy. My trick for turning a decent product into something sensational is to cook the frozen vegetables in a single layer on a baking sheet at 400 F for about 12-15 minutes, keeping an eye that they are slightly crispy but not turning too dark.  You can turn the veggies over once during the cooking time, but most of the time I don't bother.

Grilled Vegetable Pizza
drizzled with Red Pepper Oil
serves 2-4

• Trader Joe's Misto alla Griglia
• Trader Joe's Organic Woodfired Sicilian Style Pizza (with red pepper, provolone and pearl mozzarella)

Bake the frozen vegetables following the directions above, using a lower rack in the oven.  Place the pizza in at the same time directly on a rack (don't use a baking sheet) above the veggies.  Defrost the pepper oil in a bowl of warm water.

Once the pizza and veggies are both ready, pile the veggies liberally onto the pizza and drizzle with the red pepper oil to taste.  Cut into 4-6 wedges and serve.

Note: If you prefer not to use all the veggies, save the rest for the sandwich recipe below.



Grilled Vegetable & Mozzarella Panini

• Trader Joe's Misto alla Griglia (preparing 1/4 bag for each panini)
• your favorite Mozzarella cheese* 
• Trader Joe's Red Pepper Spread with Eggplant & Garlic
• Trader Joe's Tuscan Pane or other dense sourdough bread

For each panini, spread one slice of bread with the Red Pepper Spread.  Top with enough cheese to cover, then top with the vegetables and another slice of bread. Brush or drizzle each sandwich on each side with a little olive oil and place in a panini maker or fry in a pan, cooking until deliciously golden brown.

*I like to use fresh mozzarella, preferably buffalo, but it will make your sandwich very soggy and messy.  If serving it to friends, make sure they are the kind who prefer great taste over form.

Grilled Vegetables with Yogurt Sauce

This is a great side dish for kebobs, Trader Joe's Chipotle Chicken Skewers or Trader Joe's frozen Seasoned Frenched Rack of Lamb. Try cutting the rack into lamb chops and either grilling, broiling or searing in a pan.

• Trader Joe's Misto alla Griglia
• Trader Joe's Cilantro & Chive Yogurt Dip or make your own*

Bake the veggies as directed above and serve, warm or at room temperature, with the yogurt dip.  

*make your own sauce by combining your favorite plain yogurt (I use Greek style yogurt, 0%, 2% or regular) with salt and crushed garlic to taste.  Traditional recipes add 2 tablespoons of lemon juice for each cup of yogurt, but I prefer to add dried mint or garnish the whole dish with chopped fresh mint instead.

What else?

• Try putting them into a Trader Joe's Handmade Whole Wheat Tortilla with Red Pepper Hummus.
• Cut the baked grilled vegetables into 1 inch strips diagonally. Toss cooked penne or fusilli pasta with pesto and serve topped with a heaping spoon of ricotta cheese, then the vegetables and finish with shaved parmesan cheese.