Peanut Chicken Mini Phyllo Cups
J.M. Smucker Co.
1 tablespoon Crisco
Pure Olive Oil
1 pound ground chicken
¼ cup diced red bell pepper
¼ cup Jif Creamy
¼ cup water
2 tablespoons soy sauce
1 teaspoon ;nely
1 teaspoon ;nely chopped
;⁄; teaspoon ground
2 tablespoons fresh
3 15-count packages
frozen prebaked mini
phyllo shells, thawed
2 tablespoons chopped
Heat oil in a large skillet over medium heat.
Add chicken and cook until crumbly and no
longer pink. Add bell pepper and green onion.
Cook for 1 minute. Drain.
In a small saucepan, combine peanut butter,
water, soy sauce, garlic, ginger and black pepper.
Cook over low heat, stirring until smooth. Stir
in lime juice.
Pour the sauce over the cooked chicken and
stir until thoroughly combined. Fill each phyllo
shell with 1 tablespoon of the chicken mixture.
Garnish with cilantro. Makes 45 servings.
Nancy’s Lighthouse Point
Langostino Lobster Tail Sliders
1 pound Kirkland Signature
frozen fully cooked
Langostino Lobster Tails
½ cup mayonnaise
½ cup ;nely chopped sweet
onion ( 1 medium onion)
½ cup ;nely chopped
celery ( 2 large stalks)
¼ teaspoon Old Bay
¼ teaspoon salt
½ teaspoon cracked pepper
4 Kirkland Signature
4 tablespoons unsalted
4 lettuce leaves,
washed and dried
Parsley sprigs, for garnish
Thaw langostino lobster tails under cold running
water for a couple of minutes and drain well.
In a bowl, mix the thawed langostino lobster
tails, mayonnaise, onion, celery, seasoning,
salt and pepper.
Slice rolls in half and spread with butter.
Heat a skillet over medium heat. Add the
buttered buns to the pan, cut side down, and
cook until they are toasted to your preference,
about 1 minute.
Place a lettuce leaf on each bun and top with
the langostino lobster tail mixture. Garnish
with parsley sprigs.
If desired, serve with your favorite salad or chips.
Makes 4 servings.