Chicken Parmesan Sliders

Chicken Parmesan Sliders

Ingredients

for 12 sliders

·       12 dinner rolls or Hawaiian sweet rolls

·       3 cups (375 g) shredded rotisserie chicken

·       ½ cup (115 g) marinara sauce

·       8 oz (225 g) fresh mozzarella cheese, sliced

·       ¼ cup (5 g) fresh basil, chopped

·       ½ cup (125 mL) butter, melted

·       3 cloves garlic, finely chopped

·       2 tablespoons fresh parsley, finely chopped

·       2 tablespoons grated parmesan cheese

Preparation

1. Preheat the oven to 350°F (180°C).
2. Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
3. Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.

Sticky Honey Garlic Butter Shrimp

Sticky Honey Garlic Butter Shrimp

Ingredients:

1⁄2 cup honey

1⁄4 cup soy sauce

3 cloves garlic, minced

juice of one small lemon

1 pound large shrimp, peeled and deveined
2-3 Tablespoons butter

green onions, for garnish

Instructions:

1.In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes. 


2.In a medium sized skillet at the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions. 


Shrimp Fritters with Lemon Aioli

Shrimp Fritters with Lemon Aioli

Ingredients

For the Shrimp Cakes/ Fritters:

1 lb large raw shrimp peeled and deveined
4 oz mozzarella cheese (1 1/2 cups shredded)
1 large egg
1/4 cup mayonnaise
2 Tbsp parsley finely chopped, plus more to garnish 1/2 tsp sea salt or to taste
1/8 tsp black pepper
1/4 cup all-purpose flour or gluten free flour
2 Tbsp light olive oil or high heat cooking oil of choice

For the Lemon Aioli Sauce:

1/2 cup mayo
1 tsp lemon zest
2 Tbsp lemon juice
1 garlic clove pressed or finely minced

Instructions

How to Make Shrimp Cakes:

1.            Pat dry shrimp with paper towels then dice into pea-sized pieces.* 


2.            Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined. 


3.            Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through. 


How to Make Lemon Aioli Sauce:

1. In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.