Party Chicken Canapés
16 ounces cream cheese, softened
3/4 cup mayonnaise
3 cups cooked chicken, shredded
6 green onions, thinly sliced
3 stalks celery, finely diced
1/3 cup Spice Barn Red Bell Pepper Flakes
3/4 cup cucumber, seeded and shredded, drained
1 teaspoon Spice Barn Garlic Salt
1/2 teaspoon salt
1/4 teaspoon Spice Barn Malabar Ground Black Pepper
2 loaves white sandwich bread
Cucumber and parsley for garnishes
Blend together cream cheese, mayonnaise, and chicken. Stir in vegetables and seasonings. Cut bread slices with round biscuit cutter. Spread bread rounds with chicken mixture. Garnish with a sliver of cucumber placed at a downward angle with a piece of fresh parsley tucked beside it. (For cucumber slivers: slice cucumber into 1/4" slices, cut 3/8 inch from each side of slice being careful to not get any of the seeds.)
Reconstitute red bell pepper flakes in a small amount of water. Combine all ingredients and chill.
Asparagus with Compound Red Bell Pepper Butter
served in Roasted Potato Ring
1 bunch fresh small asparagus spears
1 recipe compound butter
Slice off each end of potato at an angle; cut the bottom to form a flat side. Scoop out the center to make a ring. Toss with oil; bake at 400 degrees until done and golden. Hold in oven on warm. Prepare asparagus and stir fry 4" long tips in butter until just done. To serve: Place potato ring on plate, place asparagus spears through the ring, spoon melted compound butter over all.
Compound butter: With mixer cream 1 cup softened butter. Stir in 1 tablespoons dried parsley. 1 teaspoon minced garlic, 1 ounce Spice Barn Red Bell Pepper Granules (re-hydrated), salt and pepper to taste. Shape into 1 inch wide log and roll in wrap. Chill. Slice and use as needed.