Easy recipes for a delicious last minute dinner
Published Wednesday, November 11, 2015 6:30AM EST
These tropical dishes may seem hard to make but in reality can be easily put together at the last minute for when unexpected guests show up for dinner.
Thai Shrimp Cakes with Spicy Sesame Mayonnaise
- 1 pound shelled medium or large shrimp, coarsely chopped, divided in 2
- 2 garlic cloves, minced
- 1 jalapeño peppers, seeded and minced
- 4 scallions, sliced, white and green parts
- ½ cup fresh cilantro leaves (plus 1 tbsp for garnish)
- 2 tablespoons cornstarch
- ¼ – ½ cup Panko breadcrumbs
- 1 tablespoon Hellmann’s Real Mayonnaise
- 1 egg white
- ½ teaspoon coarse kosher salt
- Finely grated zest of 1 lime
- Canola oil, for frying
Ingredients for spicy sesame mayonnaise:
- ½ cup Hellmann’s Real Mayonnaise
- ½ cup Greek yogurt
- 2 tablespoons unseasoned rice wine vinegar
- 2 teaspoons toasted sesame oil
- 3 teaspoons chili-garlic sauce (add more if you like it spicier)
- In the bowl of a food processor, combine garlic, jalapeños, scallions, cilantro, lime zest and salt. Pulse until everything is finely minced.
- Add half of the shrimp, mayonnaise, cornstarch, and the egg white. Pulse until the mixture forms a course paste. Add the rest of the shrimp and pulse once or twice to combine everything. You want some of the shrimp to be chunkier.
- Transfer the mixture to a bowl and add 1/4 cup of the Panko breadcrumbs. The mixture should be soft but just hold a shape if you form it into a patty. If it’s too soft add breadcrumbs a little at a time until the consistency just holds together.
- Heat a few tablespoons of oil in a large skillet over medium-high heat. Wet hands to keep shrimp paste from sticking. Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty. Repeat with remaining batter. Fry patties in batches until golden brown, two to three minutes per side. Garnish with extra cilantro and Spicy Sesame Mayonnaise.
Instructions for spicy sesame mayo:
In a small bowl, whisk together mayo, yogurt, vinegar, sesame oil and chili-garlic sauce.
Lemon garlic basil chicken
Serves 4 to 6
- 6-8 chicken thighs, bone in, skin on
- 1 tablespoon olive oil
- 6 garlic cloves, finely chopped
- 1 small onion, chopped
- 2 tablespoons flour
- ½ cup dry white wine
- 1 teaspoon honey
- 3 tablespoons lemon juice (from about 1 lemon)
- 1½ teaspoons lemon zest, finely grated (from 1 lemon)
- 2 cups chicken broth
- ½ cup Hellmann’s Real Mayonnaise
- 1 cup fresh basil, leaves torn or coarsely chopped (about 1 large bunch)
- 1 lemon, thinly sliced, for garnish
- Salt and pepper
- Preheat your oven to 375ºF (190ºC).
- Season each thigh on both sides with salt and pepper.
- Heat a heavy-bottomed skillet on medium-high, then add the oil. Add the thighs, skin-side down and cook until deeply browned about five to seven minutes. Turn and lightly brown other side about three to five minutes. Remove thighs to a plate and set them aside.
- Lower the heat to medium. Add onions and cook until just soft, four to five minutes.
- Add garlic and stir for one minute more. Add flour and stir it into the onions, cook for one to two minutes.
- Whisk in the wine and let it simmer for three minutes while scraping up any brown bits with a wooden spoon. Whisk in the broth, honey, lemon juice and zest and bring to a simmer.
- Stir in half the basil and add back the chicken, skin-side up and place it, uncovered, into the oven. Cook for 25 to 35 minutes or until chicken is cooked through. Remove chicken onto a serving platter. Whisk in the mayonnaise and add the rest of the basil. Pour sauce over chicken and garnish with sliced lemons and serve.