SUSHI BITES

I used the Perfect Petite Pan to make these adorable sushi bites. They pop out nicely, and are really quick and simple to make!

1 1/2 c. sushi rice
3 tbsp. rice vinegar
2 tsp. sugar
2 tsp. Epicure's Asian Stir Fry Seasoning
Sushi toppings: nori, baby shrimp, imitation crab, avocado, carrot, cucumber, etc.  Slice things very thinly, and don't put too much or the sushi bites will fall apart.
Epicure's Sesame Crunch Topper or Epicure's Gomasio Sansel

Dipping Sauce:
2 tbsp. Epicure's Sesame Ginger Dressing Mix
2 tbsp. soy sauce
1/3 c. rice vinegar (you can use less if you want, or leave it out and just add more soy sauce)

Cook sushi rice according to directions. Stir sugar and Asian Stir Fry seasoning into the rice vinegar, and pour over the rice. If you like, cut pieces of nori and place them in the bottom of the Perfect Petites Pan. Put a bit of rice into each section of the pan and top with your seafood and vegetables. Put some more rice on top and press down firmly. Sprinkle with Gomasio Sansel or Sesame Crunch Topper, and refrigerate for a bit before popping them out. Serve with Sesame Ginger dipping sauce.

Aren't they pretty?

Bacon-Wrapped Chicken Stuffed with Cheese & Squash

chicken breasts
butternut squash
Epicure's Sage & Apple Stuffing Mix
salt & pepper
grated mozzarella cheese
bacon (2 slices per chicken breast)

Pound chicken breasts flat, and season with salt & pepper. Peel and dice butternut squash. Place in an Epicure silicone steamer and sprinkle Sage & Apple Stuffing Mix. Microwave for 6-8 minutes and mash it up with a fork. Lay each chicken breast on two pieces of bacon, spread some squash onto each one, and sprinkle with grated cheese. Roll it up tightly with the bacon. Heat a bit of oil in a frying pan over medium high heat and sear the chicken breasts on all sides. Transfer to an oven preheated to 350 F and continue cooking for about 15-20 minutes.