By Brandi Lindsey, Wildberry Cakes and Catering
NOTE: these photos were part of a partner shoot with Tulip Grove Farm for a lovely outdoor summer party scene. See that story HERE.
Mixed Asian Sesame Salad
- Bag of mixed salad greens
- 1 can of mandarin oranges
- 2 scallions, sliced thinly
- Sliced almonds, toasted if you like
For the dressing:
- 2 tablespoons cider vinegar
- 1 tablespoon brown sugar
- 1 1/2 teaspoons grated peeled ginger
- 2 tablespoons sesame oil
- 1/3 cup canola oil
- 1/2 teaspoon kosher salt and pepper to taste
Whisk all dressing ingredients and pour over salad mixture right before serving!
Grilled chicken kabobs with a sweet-and-sour glaze
- 4 boneless, skinless, chicken breasts, cut into 2 inch pieces
- 1 green pepper, cut into two inch pieces
- 1 pineappe, cut into two inch pieces
- Skewers soaked in water
For the marinade and the glaze:
- 1 cup pineapple juice
- 1⁄3 cup water
- 3 tablespoons vinegar
- 1 tablespoon soy sauce
- 1⁄2 cup packed brown sugar
- 3 tablespoons cornstarch
- Pinch of red pepper flakes (optional)
Put cut chicken in a zip lock bag and pour over some of the glaze, reserving some to brush over the chicken when it is all done. Refrigerate for at least 2 hours. Skewer the pineapple, peppers, and chicken . Discard marinade. Cook the skewers on the grill until juices run clear (about 12 to 15 minutes depending on the temperature of the grill). When kabobs are done, brush the remaining unused glaze over the chicken and serve immediately. Enjoy!
Teriyaki noodles with cabbage, peppers, carrots, and snap peas
- 1 pound of spaghetti noodles
- ½ of a head of napa cabbage, sliced
- 1 bag of shredded carrots
- 3 tri colored bell peppers, sliced
- 2 oz of snap peas
- Teriyaki sauce
Fill a large stock pot with water. When it comes to a boil, add salt and the noodles and cook until al dente. While the noodles are cooking, heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil. Add the sliced peppers, and the snap peas and cook until just tender, then add in the carrots and the cabbage and cook for about two more minutes. Add the veggies to the drained noodles and toss with about 1/3 cup of teriyaki sauce or more to taste. Serve immediately. This can also be served the next day as a cold pasta lunch!
Roasted shrimp with Asian sauce
- 1/4 cup lime juice,
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon Sriracha
- 1/4 teaspoon kosher salt
Mix all ingredients together and then whisk in 1/4 cup vegetable oil. Serve alongside the shrimp for dipping.
To roast the shrimp: Place shrimp on a sheet tray and toss with the olive oil, salt, and pepper. Roast in a 425-degree oven for about 5 minutes or until just turned pink.
Bananas foster cake
- 1 box butter cake made according to package directions (I substitute the oil with a stick of softened butter and substitute the water for whole milk) and sliced for individual servings
- 1 stick butter
- 1 cup packed light brown sugar
- 1 tablespoon molasses
- ½ cup heavy cream
- 2 bananas sliced
Melt the butter in a skillet over medium low heat, add the brown sugar and molasses and stir and let it simmer for about 2 minutes until bubbly. Once it starts to bubble, add the cream and cook for a few more minutes. Add the sliced bananas and pour over the cake. Garnish with whipped cream and berries if you like! You may also add a ¼ to ½ cup of rum to the sauce after you add in the bananas and let it cook for a few more minutes to let the alcohol cook off and this is also equally delicious!