I am off the scheduled posts, this is my first post after I became a mother. Yep, I am a proud mother of a 25 day old girl and we have named her Sarah- (and it means princess of love). She is right now staring at this screen.She has been a part of my food blogging world for the past nine months though she lived inside a submarine for those nine months :). I hope she would be a part of my culinary adventures some day. It's quite rainy and cold here and so we are all tired and down with cold and fever. We get cranky at night, sleep less and so we are real zombies right now. But then what does one do to revive one's spirits, rejuvenate oneself? get back to one's passion right? So I am back with one of my latest creations. This recipe was developed for a mystery box contest at Cucumbertown. For those of you who have not heard of Cucumbertown its a hub for foodies and food bloggers. It's a very active food networking site and I have made a lot of friends through CT. Every week on Cucumbertown people organize a mystery box event where followers are asked to try out a recipe based on a theme or ingredient suggested by the winner of the previous week's mystery box. I guess this recipe had the theme 'finger food with avocado and cheese'. I came up with this buffalo chicken bites. Just that I made a guacamole of my own and added it to the chicken mince, the same guacamole was also served as the dip. I did not have bread crumbs while making this dish so I substituted bread crumbs with all purpose flour so the chicken bites don't look very attractive but they tasted awesome.
Ingredients for Buffalo chicken bites with a twist ( Recipe adapted from Sweet pea's kitchen)
For the chicken bites
Chicken minced meat ( the original recipe recommends 3 cup shredded cooked chicken) - 250 gm
Mozarella cheese ( shredded) - 1/2 cup
All purpose flour- 1 cup
Salt- to taste
Corn flakes ( crushed) - 4 cups
Lightly beaten egg- 3
For the Guacamole
Avocado- 1
Red bell pepper- 1
Mozarella shredded- 1/4 cup
Onion- 1
Salt- to taste
Directions
Prepare the guacamole by blending the ingredients mentioned under the guacamole section in a blender. Reserve half the paste for the chicken balls and use the rest for the dip.
To prepare the meatball in a bowl mix the minced meat with 3 tbsp of guacamole, mozzarella and salt. Add the beaten eggs, crushed corn flakes and all purpose flour and now try making balls out of the mixture. Heat oil in a pan and deep fry these balls. If the balls are still watery or loose in consistency and difficult to be shaped as balls add a bit more all purpose flour. Ideally bread crumbs would solve this issue. Since I had none I resorted to using all purpose flour. Drain the fried balls and serve it with the guacamole.
Next time I try this recipe I think I would use shredded cooked chicken and definitely use bread crumbs, but given the limitations I guess this recipe did turn out well. We had it for breakfast, I guess it was the heaviest breakfast ever, but then I was pregnant and I could count on some extra calories. But they really would be ideal starters for a party or tv night with friends.
Ciao, for now, stay tuned for more posts now you will see a lot of kiddie stuff coming up here :) but till Sarah can start solids, we''ll stick to the snaps tucked in my folder.