Nana's Wisdom Corner

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Crispy Shrimp Cups with Avocado Lime Cream 12 large shrimp, peeled and deveined½ cup panko breadcrumbs¼ cup grated Parm...
01/29/2026

Crispy Shrimp Cups with Avocado Lime Cream



12 large shrimp, peeled and deveined

½ cup panko breadcrumbs

¼ cup grated Parmesan

1 egg, beaten

2 tbsp flour

Salt & black pepper, to taste

Olive oil spray



1 ripe avocado

2 tbsp sour cream or Greek yogurt

Juice of ½ lime

1 tbsp olive oil

Salt, to taste



12 mini phyllo cups (store-bought)




Preheat oven to 200°C (400°F).

Season shrimp lightly with salt and pepper.



Dredge shrimp in flour, dip in egg, then coat with panko mixed with Parmesan.

Place on a lined baking tray and lightly spray with olive oil.



Bake shrimp for 10–12 minutes, flipping once, until golden and crispy.



Blend avocado, sour cream, lime juice, olive oil, and salt until smooth.



Spoon avocado lime cream into phyllo cups.

Top each cup with one crispy shrimp.

Garnish with lime zest or microgreens if desired.



Serve immediately to keep shrimp crispy.

Add chili flakes for a spicy kick.

Perfect for cocktail parties and modern appetizers.



Mini Caprese Skewers with Basil Pesto Drizzle 1 cup cherry tomatoes8 oz fresh mozzarella balls (bocconcini or ciliegine...
01/29/2026

Mini Caprese Skewers with Basil Pesto Drizzle



1 cup cherry tomatoes

8 oz fresh mozzarella balls (bocconcini or ciliegine)

Fresh basil leaves

Toothpicks or small skewers



1 cup fresh basil leaves

¼ cup olive oil

2 tbsp grated Parmesan

1 tbsp pine nuts or walnuts

1 small garlic clove

Salt, to taste

Black pepper, to taste




Wash and dry tomatoes and basil.

If mozzarella balls are large, cut in half.



In a food processor or blender, combine basil, nuts, garlic, and Parmesan.

Slowly drizzle in olive oil until smooth.

Season with salt and pepper.



Skewer one tomato, one basil leaf, and one mozzarella ball.

Arrange skewers on a serving plate.

Drizzle lightly with basil pesto just before serving.



Add a balsamic glaze drizzle for extra sweetness.

Serve chilled or at room temperature.

Perfect for summer parties and quick appetizers.



Crispy Goat Cheese Bites with Fig Balsamic Drizzle 8 oz goat cheese log, chilled½ cup breadcrumbs (panko preferred)¼ cu...
01/29/2026

Crispy Goat Cheese Bites with Fig Balsamic Drizzle



8 oz goat cheese log, chilled

½ cup breadcrumbs (panko preferred)

¼ cup finely chopped walnuts or almonds

1 egg, beaten

2 tbsp flour

Olive oil spray or 2 tbsp olive oil



¼ cup fig jam

2 tbsp balsamic vinegar

1 tbsp honey

1 tbsp water




Chill goat cheese in the freezer for 10 minutes.

Slice into 1-inch rounds or small cubes.



Set up three bowls: flour, beaten egg, and breadcrumbs mixed with nuts.

Dredge goat cheese in flour, dip in egg, then coat in breadcrumb mixture.

Place coated bites on a plate and chill 10 minutes to set.



Pan-sear in a nonstick skillet with olive oil over medium heat, 1–2 minutes per side, until golden
OR
Bake at 200°C (400°F) for 10–12 minutes until crisp.



In a small saucepan, combine fig jam, balsamic vinegar, honey, and water.

Simmer 3–5 minutes until smooth and syrupy.



Arrange warm goat cheese bites on a plate.

Drizzle with fig balsamic sauce and serve immediately.



Chill well to prevent melting while cooking.

Swap walnuts for pistachios or pecans for variation.

Serve with arugula or mixed greens for contrast.



Pistachio-Crusted Brie Bites with Raspberry Honey Glaze 1 wheel brie (8–10 oz), chilled1 cup shelled pistachios, finely...
01/29/2026

Pistachio-Crusted Brie Bites with Raspberry Honey Glaze



1 wheel brie (8–10 oz), chilled

1 cup shelled pistachios, finely chopped

1 tbsp olive oil or melted butter (optional, helps nuts adhere)

Toothpicks or skewers (for serving)



½ cup fresh or frozen raspberries

3 tbsp honey

1 tsp lemon juice

Pinch of salt




Chill the brie in the freezer for 10–15 minutes until firm enough to cut cleanly.

Trim the rind if desired, then cut the brie into 1-inch cubes.



Roll each brie cube lightly in olive oil or butter (optional).

Press the cubes into the chopped pistachios until fully coated.

Place on a parchment-lined plate and refrigerate while you make the glaze.



In a small saucepan over medium heat, combine raspberries, honey, lemon juice, and salt.

Simmer 5–7 minutes, stirring and gently crushing berries, until thick and glossy.

Remove from heat and cool slightly.



Arrange brie bites on a serving plate.

Spoon warm raspberry honey glaze over each bite.

Insert toothpicks and serve immediately.



For extra crunch, lightly toast pistachios before chopping.

Serve warm for a softer center, or chilled for a firmer bite.

Great as a holiday appetizer or cocktail snack.



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