Wasabi Cream Cheese Bar

Wasabi Cream Cheese with Ginger Snaps

Finally, A Different Appetizer. 
My niece Burch and sister-n-law Penny were sitting at the kitchen counter munching on something that was vibrant green...closer look...cream cheese with wasabi and soy sauce. YUM. How simple? It's just an upgrade of the old faithful cream cheese and pick-a-peppa.  Thanks for the excellent hors d'oeuvre idea.

Wasabi Cream Cheese Bar

1 block cream cheese
4 tablespoons toasted sesame seeds
Wasabi paste...as much as you can handle
1/4 cup soy sauce
2 green onions
Ginger snaps

Take a block of cream cheese and cut in half horizontally (much easier than you would think). Spread wasabi paste on one side of cream cheese and put the block back together. It's going to look great when you cut into it. Soak the layered cream cheese bar in soy sauce for a few hours...I poked a few holes in mine with a toothpick. Cover the cream cheese in toasted sesame seeds. Top with green onions and serve with ginger snaps. I promise the ginger snaps make it.

Enjoy!

Ginger Chicken with Garlic Wild Rice

Ginger-Soy Chicken with Garlic Wild Rich

I had Chinese take out the other night and it got me thinking...why can't I do this at home? I know, the point of take out is so you don't have to cook, but I'm strange in the way that I truly enjoy cooking.

I mistakenly bought chicken tenders (in bulk) instead of chicken breasts and wasn't sure what I was going to do with my mis-chosen meat. I also had a piece of ginger that was soon to be a shriveled root. I needed to use both, so here's what I did.

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Ginger Chicken with Garlic Wild Rice
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1 Package of Chicken Tenders (equal to two chicken breasts)
Soy Sauce
2 Clove Garlic
Juice of 1/2 a Lemon

1 Teaspoon Ginger Root, grated
Red Pepper Flakes
1 4oz. Package Wild Rice
3 Tablespoon Olive Oil
1 Tablespoon Butter2 Cups Chicken Stock
1/2 Cup White Wine
8 Asparagus Spears, cut in 4 pieces

Marinate chicken tenders and asparagus in a zip lock bag with soy sauce, 1 grated garlic clove, lemon juice, grated ginger and red pepper flakes (up to you on how hot you like it).

Heat 1 tablespoon olive oil and butter with remaining grated garlic clove. Once the garlic starts to sizzle add rice and stir for a minute or two. Add chicken stock and wine, bring to a boil. Cut heat to a simmer for 1 hour or until there is no more liquid (check after 40 minutes to be sure, every stove is different when simmering).

Heat 2 tablespoons of oil in skillet. Once hot, add chicken and asparagus mixture. Cook on medium-high for 4 minutes (let the chicken stay in place so that you get good brown marks). Turn chicken, roll asparagus and cook for another 3 to 4 minutes.

Plate food and add a few dashes of soy sauce on top of all. It's not exactly take out, but it doesn't taste all that bad either.

The Onion Addition: If you continue to read my blog, you will learn that my husband LOATHES onions, therefore, I am unable to cook with onions. IF you do not have an onion allergy or aversion, add onions, I'm sure it would be a great addition.

Possible Variation: Besides adding onions, I'd also like to try adding carrots, celery and peanuts in the marinated items.