#partyrecipes

[thankyou-blessyou]

canyon high school

[100flavor]

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[yumnestco]

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[foodieplatees]

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[flavororchard]

Healthy Halloween Treats Everyone Loves Party Recipes

[makeuhealthy]

Here's the Ground Beef Hawaiian Roll Sliders

[chefilona]

CHEF ILONA: SUSHI DIP

This season, I want you to think about making sushi into something very accessible even to the picky eaters in your life.

Sushi is a dish that often requires a significant number of preparations in advance and myriad of highly perishable ingredients.

My creamy sushi party dip significantly reduces the amount of time required to prepare sushi rolls, while still evoking a similar note of the dish in a far less demanding approach. The base is made with cream cheese, flavoured with wasabi and soya sauce. The base is subsequently topped with familiar sushi ingredients.

I like to buy hot smoked salmon when it’s on sale and stash it in the freezer for when I make sushi at home, so I am using it as my seafood component on my sushi dip. If you prefer surimi crab, sashimi grade salmon/tuna, or even teriyaki chicken, make the substitution. The flavours here are meant to evoke the flavour memories of eating those massive fusion style sushi rolls you get when you go out for cheap and cheerful maki.

When serving this dip, it is a playful move to serve with a crispy rice snack/cracker to complete the sushi roll concept.

If you are taking this dip to a potluck, I would recommend spreading the cream cheese layer on your serving dish of choice and the rest of the ingredients minus the sriracha mayonnaise; plastic wrap will destroy your creative efforts as undoubtedly the sriracha mayo will get squished all over everything else.

Creamy Sushi Party Dip

1 package (250g) cream cheese, softened

1 tbsp wasabi

1 tbsp soya sauce

1 tbsp vinegar

1 cup hot smoked salmon, flaked

1 avocado, cubed

½ English cucumber, made into ribbons with a peeler rolled up into pinwheels

¼ cup pickled ginger, julienne or as is

¼ cup green onion, sliced on a bias

Sriracha mayo for a zig zag garnish

2 tbsp sesame seeds, toasted for garnish

¼ cup seaweed (nori), cut into strips (julienne), for garnish

Rice crackers or other crispy snacks to serve

Instructions

In a large bowl, combine softened cream cheese with the soy sauce, wasabi, and vinegar. Spread out onto a serving dish with as much whimsy as desired.

Next arrange the hot smoked salmon, avocado and cucumber ribbons, pickled ginger and green onion.

To finish the dish, apply a zig zag pattern of sriracha mayo across the dip and scatter with toasted sesame seeds.

Serve with rice crackers or your favourite crunchy dipper.

[kids-worldfun]

Menu Ideas for Kids’ Parties. Hosting successful kids’ parties is not an easy task to do. The following is a compilation of some interesting menu ideas to make a successful event. Read more