AVOCADO ASPARAGUS WONTONS
INGREDIENTS
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Dipping Sauce:
6 tablespoons less sodium soy sauce
2 tablespoons sugar
2 tablespoons orange juice
2 teaspoons sesame oil
1/4 teaspoon Crushed Red Pepper
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Avocado Asparagus Wontons
2 tablespoons olive oil, plus more for brushing
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces (2 1/2 cups)
1 small red bell pepper, cored, seeded and finely chopped (3/4 cup)
1 1/2 teaspoons Garlic Powder
1 teaspoon Italian Seasoning
1/4 teaspoon sea salt Grinder
1/4 teaspoon Crushed Red Pepper
2 medium avocados, peeled, seeded and chopped
36 wonton wrappers
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INSTRUCTIONS
1 - For the Dipping Sauce, bring all ingredients to boil in small saucepan, stirring occasionally to dissolve sugar. Reduce heat and simmer 1 minute. Set aside.
2 - For the Wontons, preheat oven to 400°F. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add asparagus, bell pepper and spices; cook and stir 2 to 3 minutes or until vegetables are tender-crisp. Remove from heat. Gently stir in avocado.
3- To form wontons, place wrapper on clean work surface. Brush lightly with oil and flip over. Spoon 2 to 3 teaspoons vegetable filling in center of wrapper. Bring up the corners of the wrapper, pinching together to seal. Repeat with remaining wrappers and filling. Place wontons in single layer on wire rack in baking pan sprayed with no stick cooking spray.
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CRISPY PARMESAN CHICKEN WITH LEMON PASTA
INGREDIENTS 8 Servings
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1/4 cup plus 2 tablespoons Parmesan
cheese, divided.
1/2 cup unseasoned panko bread crumbs
1/4 cup flour
1 teaspoon Sea Salt Grinder, divided
1 egg, lightly beaten
1 pound thin-sliced chicken breast
2 tablespoons oil, divided
1/3 cup white wine
2 cloves garlic, finely chopped
1 cup chicken stock substitution
2 tablespoons lemon juice
1/4 cup heavy cream
1/2 pound (8 ounces) angel hair
pasta, cooked
INSTRUCTIONS
1- Mix 1/4 cup Parmesan and panko in shallow dish. Mix flour and 1/2 teaspoon sea salt in separate dish. Dip chicken in flour mixture, then in egg. Coat chicken evenly with panko mixture. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook chicken in batches 2 to 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil, as needed. Remove chicken from skillet; keep warm.
2- Stir wine and garlic into skillet, stirring to release browned bits from bottom of skillet. Stir in chicken stock, lemon juice, cream and remaining sea salt. Reduce heat to low; simmer 5 to 8 minutes or until sauce is slightly reduced.
3 - Toss pasta in sauce and stir in remaining 2 tablespoons Parmesan cheese. Serve with chicken and garnish with fresh lemon wedges and chopped parsley, if desired.
PASTA CARBONARA
(INGREDIENTS 12 Servings
1 pound (16 ounces) spaghetti
3 eggs
1 cup shredded Parmesan cheese
1 teaspoon McCormick® Garlic Powder
1/4 teaspoons salt
1 tablespoon olive oil
8 slices thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons finely chopped fresh parsley
INSTRUCTIONS
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1- Cook spaghetti as directed on package for al dente pasta. Drain well, reserving 1/3 cup of cooking water; keep warm.
Test Kitchen Tip: Keep pasta and reserved cooking water as warm as possible. This will help to temper the eggs, and make a smooth, creamy sauce.
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2- Meanwhile, mix eggs, cheese, garlic powder and salt in medium bowl with wire whisk until well blended. Set aside.
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​3- Heat oil in large skillet on medium heat. Add bacon; cook 3 to 5 minutes or until bacon is crispy. Add spaghetti and toss to mix well.
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4- Remove skillet from heat and whisk in egg mixture; stirring constantly until eggs thicken. Gradually stir in reserved warm cooking water.