Last month, I joined a challenge board called Daring Cooks. All members of Daring Cooks are given the same recipe to make, and everyone reveals the recipe on their blog on the same day. It’s super fun! I’m excited to try new things that are outside of my cooking comfort range. There is also a Daring Bakers challenge, but I’m not ready to make the jump beyond cookies and cupcakes just yet. )
Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com! There are some really creative entries!
Parmesan Frico Cups were the first thing that came to mind when the theme was revealed. They’re a snap to make (although the first few tries were a pain in the butt) and are great for party appetizers. I made Caesar Chicken Salad to fill them with since I really wanted to highlight the flavor of the parmesan.
For the Parmesan Frico Cups – adapted from Martha Stewart:
- 1 Container (about 6 oz.) Freshly Shredded Parmesan Cheese
Coat a skillet with cooking spray and heat over medium. Sprinkle about a handful of parmesan into the skillet, making a short pile that is round in diameter. Cook for about 3 minutes, until starting to firm, then flip carefully using a thin spatula and cook for another 30 seconds. Transfer frico to a small bowl and press into the interior to shape (you can also drape them over an upside down muffin tin). Let cool completely before serving.
For the Caesar Chicken Salad: adapted from Cooking Light via My Recipes
- 2 Chicken Breasts
- 2 Tbsp. Lemon Juice
- 2 tsp. Low Sodium Soy Sauce
- 3 Tbsp. Plain Greek Yogurt (or light mayonnaise)
- 2 Tbsp. Grated Parmesan
- 1 tsp. Dijon Mustard
- 1/2 tsp. Anchovy Paste (*can be found near the canned tuna at the grocery store)
- 1/2 tsp. Bottled Minced Garlic
- 1/2 Cup Romaine Hearts, chopped
- Pepper, to taste
Combine chicken with 2 tsp. of the lemon juice and the soy sauce. Place into a ziploc bag and let marinate in the refrigerator for 10 minutes, turning once.
Cook the chicken using your preferred method (I pan-fried) and let cool. Dice into bite sized pieces.
Combine chicken with the remaining 1 tsp. of lemon juice and the remaining ingredients and mix together. Serve in Parmesan Frico Cups.