Crispy Chicken Sliders with Wasabi Slaw

Crispy Chicken Sliders with Wasabi Slaw

I love, love, love crunchy food! For me, the crunchier and saltier the better.  I’m the gal who’ll choose a bag of Doritos over a piece of cake. This may be why I love these amazing Crispy Chicken Sliders with Wasabi Slaw.  The traditional three stage breading using Panko or coarse homemade bread crumbs, makes the crispiest little chicken cutlets that are so perfect with creamy crunchy slaw.  And this slaw has a nice, but not too hot, nasal clearing heat from the wasabi.  It’s a fantastic combination.

Yes, you heard me right, there’s wasabi in the slaw, and it’s my new favourite coleslaw.  Creamy, crisp and cool with just enough wasabi to create a warming bite and provide a definite sense that you’re not in coleslaw Kansas anymore.  It’s not “reach for water hot” by any means, but if serving this coleslaw on the side, I’d warn the kids and grandparents…just saying!  With its creamy and tangy dressing, the coleslaw is absolutely perfect with the crispy chicken cutlets.  I like to really pile it on for the ultimate little slider.  Don’t forget this amazing slaw is also great with pulled pork or as a side to BBQ’d meats. But don’t take my word for it, go on and give it a try.  You’ll love these wonderful, easy to put together Crispy Chicken Sliders with Wasabi Slaw.  Enjoy!

Recipe source for Crispy Chicken Sliders with Wasabi Slaw:  Compelled To Cook

Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
    Servings Prep Time
    8 sliders 55-60 minutes
    Cook Time
    10-12 minutes
    Servings Prep Time
    8 sliders 55-60 minutes
    Cook Time
    10-12 minutes
    Crispy Chicken Sliders with Wasabi Slaw
    Print Recipe
      Servings Prep Time
      8 sliders 55-60 minutes
      Cook Time
      10-12 minutes
      Servings Prep Time
      8 sliders 55-60 minutes
      Cook Time
      10-12 minutes
      Ingredients
      Wasabi Slaw
      Chicken Cutlets
      Servings: sliders
      Instructions
      Wasabi Slaw
      1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
      2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
      Chicken Cutlets
      1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
      2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
      3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
      4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
      5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
      6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.

      Pineapple Salsa

      Pineapple Salsa

      With summer creeping upon us, I felt compelled to update one of my first posts as a food blogger and one of my favourite snacks, Pineapple Salsa!!  A fantastic summer snack that’s worth repeating with a couple photos cleaned up.  The original post was done for Cinco Da Mayo, however this fantastic recipe goes far beyond into the warm summer months with its perfect balance of sweet and spicy.  Fresh and vibrant with fresh pineapple and lots of cilantro makes it a recipe I’ve made over and over. It’s always a hit, whether it be at work, at home or a social gathering. Serve with plenty of lime tortilla chips and watch it disappear.  Enjoy!

      Get the recipe ⬇️

      Pineapple Salsa
      Print Recipe
        Servings Prep Time
        4 cups 30 minutes
        Servings Prep Time
        4 cups 30 minutes
        Pineapple Salsa
        Print Recipe
          Servings Prep Time
          4 cups 30 minutes
          Servings Prep Time
          4 cups 30 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Peel and core pineapple. Chop pineapple along with the tomatoes, red onion, and cucumber into 1/4 inch dice. Set aside together in a large bowl.
          2. Cut jalapeño peppers in half lengthwise and scrape out seeds, finely chop into 1/8 inch dice. Add to bowl. Coarsely chop cilantro and add to bowl.
          3. Cut limes in half and squeeze juice over mixture. Sprinkle with salt and stir to combine. Serve immediately with lime tortilla chips.
          Recipe Notes

          Resting the salsa for an hour will allow the lime juice to cut the bite in the jalapeño and red onion. It is strongly recommended to cut all ingredients by hand to retain the fresh appearance and prevent over processing the ingredients.

          Recipe Source: Inspired by The Pampered Chef Pineapple Salsa

          Catalina Wings

          Catalina Wings

          A long, long time ago I used to make wings similar to these piquant Catalina Wings.  I was in college and had a summer job cooking at a golf and country club.  The food was basic fair, nothing too over the top, catering to the golfing crowd, small banquets and business meetings. It was a fun job, good people to work with and a happy crowd, because they’re golfing of course.  It wasn’t unusual for the dining room to be filled with thirsty golfers looking for a mid afternoon snack and beverage.

          Like many places of the time, we offered hot wings, but not everyone liked there wings “hot”. So to please the masses we mixed the hot sauce with Catalina Dressing to lighten some of the heat.  The ratio of dressing to hot sauce was adapted to make the wings mild, medium or hot.  We didn’t have a formula, it was always eye balled, so I doubt anyone ever got the same plate of wings twice.  It’s the memory of this job and the tossing of bowl after bowl of chicken wings that Catalina Wings are derived.  Not new in concept but these Catalina Wings are made with fresh Catalina dressing, making them zesty and sticky.  You’ll love them! 

          Recipe source for Catalina Wings:  Compelled To Cook

          Catalina Wings
          Print Recipe
            Servings Prep Time
            30 wings 20 minutes
            Cook Time
            16-18 minutes
            Servings Prep Time
            30 wings 20 minutes
            Cook Time
            16-18 minutes
            Catalina Wings
            Print Recipe
              Servings Prep Time
              30 wings 20 minutes
              Cook Time
              16-18 minutes
              Servings Prep Time
              30 wings 20 minutes
              Cook Time
              16-18 minutes
              Ingredients
              Dressing
              Wings
              Servings: wings
              Instructions
              Dressing
              1. Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
              Wings
              1. In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
              2. Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
              3. Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
              4. Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
              Recipe Notes

              Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.

              Chilled Corn and Crab Soup

              Chilled Corn and Crab Soup

              Silky and cool, this gorgeous soup makes a delightful first course for those scorching hot days when nobody wants anything heavy but everybody wants to  eat on the patio. Chilled Corn and Crab Soup has a lovely corn flavour that’s married up with fennel and swirled with sour cream. It not only looks pretty, it’s darn delicious. The crab salad swimming in the middle is also adorned with fennel and fennel fronds for a crisp and refreshing spoonful. Enjoy!

              Recipe Source for Chilled Corn and Crab Soup:  Compelled To Cook

               

              Chilled Corn and Crab Soup
              Print Recipe
                Servings Prep Time
                5 cups 20 minutes
                Cook Time Passive Time
                40 minutes 1+ hour
                Servings Prep Time
                5 cups 20 minutes
                Cook Time Passive Time
                40 minutes 1+ hour
                Chilled Corn and Crab Soup
                Print Recipe
                  Servings Prep Time
                  5 cups 20 minutes
                  Cook Time Passive Time
                  40 minutes 1+ hour
                  Servings Prep Time
                  5 cups 20 minutes
                  Cook Time Passive Time
                  40 minutes 1+ hour
                  Ingredients
                  Corn Soup
                  Crab Salad
                  Servings: cups
                  Instructions
                  Corn Soup
                  1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
                  2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
                  3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
                  Crab Salad
                  1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
                  Recipe Notes

                  Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.

                  Grilled Tomatillo Avocado Dip

                  Grilled Tomatillo Avocado Dip

                  My latest obsession is tomatillo salsa or variations of. Why? Because it’s fresh and spicy like salsa, but because of the avocados there’s just a hint of creaminess. Count in the fresh garlic and cilantro and you couldn’t find a better match for your favourite tortilla chip. Grilled Tomatillo Avocado Dip brings all the fresh spiciness that you’d expect but with a little smoky char flavour. It adds just a bit earthy bitterness that balances with all the acidity and creaminess from the avocado. It’s a fantastic pairing with my Spicy Grilled Vodka Shrimp

                  While it’s pretty easy to throw all the ingredients into a food processor and call it a day, you won’t regret taking that extra step to the grill the veggies for this. It keeps several days in the refrigerator and freezes well too. So make up a batch and use it for a dip, topping for tacos or sauce for enchiladas. Enjoy!

                  Recipe source for Grilled Tomatillo Avocado Dip:  Compelled To Cook

                   

                  Grilled Tomatillo Avocado Dip
                  Print Recipe
                    Servings Prep Time
                    2 cups 15 minutes
                    Cook Time
                    5 minutes
                    Servings Prep Time
                    2 cups 15 minutes
                    Cook Time
                    5 minutes
                    Grilled Tomatillo Avocado Dip
                    Print Recipe
                      Servings Prep Time
                      2 cups 15 minutes
                      Cook Time
                      5 minutes
                      Servings Prep Time
                      2 cups 15 minutes
                      Cook Time
                      5 minutes
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Preheat grill to medium. Peel onion and cut into 1" thick slices. Cut lime in half. In a large bowl combine, tomatillos, jalapeños, lime halves and onion slices. Drizzle with oil to coat lightly.
                      2. Grill vegetables until starting to char and blister, turning occasionally to slightly char evenly, approximately 4-5 minutes. Remove from grill and allow to cool slightly.
                      3. In the bowl of a food processor add grilled tomatillos, onion, avocado, cilantro and garlic. Cut stem from jalapeños and cut in half, scoop out seeds and add flesh to processor. Juice grilled lime and add to processor. Pulse until combined but still a little chunky. Season with salt and garnish with additional cilantro and chopped red onion. Serve immediately with tortilla chips or chill until ready to use.
                      Recipe Notes

                      The purpose of grilling is to impart a slightly smoky charred flavour.  You only need to char the vegetables a little here to get the flavour.  Too much char will lead to bitterness.

                      Spicy Grilled Vodka Shrimp

                      Spicy Grilled Vodka Shrimp

                      Wanna set your food on fire??  Here’s your chance with Spicy Grilled Vodka Shrimp.  It’s so much fun to cook and share.  These shrimp are spicy but not extreme, just a perfect spicy bite really.  They get a little heat not only from the chili flakes, but jalapeño and spicy vodka if you have it.  Add a good squeeze of lime juice and a sprinkle of cilantro for a great nibble.

                      Outdoors is definitely the preferred location to perform this act of pyromania.  An ounce of vodka will shoot flames 2-3 feet high, seriously!!  And, the look on your guest’s faces will be priceless.    The flame will dissipate within about 20-30 seconds, so be ready for it, it happens quickly.

                      I have done this particular flambé outside before, however for this post and for the purpose of taking pictures I used my garage which has high ceilings and a large open area.  It’s really not a maneuver I would ever do in my home.  Too much potential for bad things to happen in my opinion, so I’ll keep this outdoors, and I strongly suggest you do as well.  Besides, that is where your shrimp and hot pan will be coming off the BBQ anyway.  Have fun with it and enjoy!

                      Recipe source for Spicy Grilled Vodka Shrimp:  Compelled To Cook

                       

                      Spicy Grilled Vodka Shrimp
                      Print Recipe
                        Servings
                        4 people
                        Servings
                        4 people
                        Spicy Grilled Vodka Shrimp
                        Print Recipe
                          Servings
                          4 people
                          Servings
                          4 people
                          Ingredients
                          Servings: people
                          Instructions
                          1. Preheat grill to medium high. In a medium bowl combine, oil, garlic, lime juice, chili flakes, salt and cumin. Pat shrimp dry with a paper towel and toss with oil mixture. Thread shrimp alternating with jalapeño slices onto skewers being sure to skewer through head and tail of shrimp thereby making the shrimp lay flat.
                          2. Place a cast iron platter or grill plate onto grill and allow to heat for at least 10 minutes. Grill shrimp for approximately 2-3 minutes per side until slightly charred, turning once or twice to get good char coverage.
                          3. At the grill remove shrimp and jalapeño slices from skewers onto cast iron plate. Remove from grill, turn off grill and close lid. While everything is hot, pour vodka over shrimp and ignite using a BBQ lighter. Flames will shoot 2-3 feet high and quickly dissipate. Serve immediately garnished with chopped cilantro, red onion and lime wedges.
                          Recipe Notes

                          -If using wooden skewers, be sure to soak accordingly. You should be able to fit 4 shrimp onto each skewer, divided by jalapeño slices.

                          -It's important to use cast iron for this.  Using ceramic, metal or anything with a coating is likely to crack and chip after pouring liquid on its hot surface.

                          -DO NOT DO THIS INDOORS!