Saturday, March 11, 2017

Greek Salad Style Potato Skins

I took a delicious classic appetizer, the potato skin, and put a healthy new spin on them! 
Typically loaded with sour cream, bacon and tons of cheddar cheese, potato skins are delicious but loaded with calories and fat. These beauties are baked until crispy, filled with fresh veggies and topped with feta cheese and tzatziki sauce. Now, tzatziki sauce can easily be found in the grocery store, but I always make my own. I never measure, it's just super simple to throw together. Mix together some Greek yogurt, a small pinch of garlic salt and a splash of fresh lemon juice in a small bowl. Then use a grater and grate some red onion and cucumber over the bowl. Mix it well, and set it in the fridge. That's it!
Greek Salad Style Potato Skins
4 small to medium russet potatoes 
2 Tablespoons olive oil 

2 Tablespoons Greek seasoning
1 Tablespoon minced red onion
2 Tablespoons chopped cucumber
2 Tablespoons chopped tomato
2 Tablespoons chopped olives
½ cup tzatziki sauce (store bought or homemade)
Preheat oven to 400°F and line a baking sheet with aluminum foil. Scrub potatoes, pat dry and pierce with a fork several times. Rub each potato with 1/2 tbsp. olive oil and place on prepared baking sheet. Bake your potatoes for about an hour or until they are fork tender. Remove the pan from the oven and allow the potatoes to cool enough to handle.
 Turn the oven temperature up to 450°F.
Cut each potato in half lengthwise with a serrated knife and scoop out the middle, leaving a 1/4-inch thick layer of potato along the sides and bottoms of the skins.
Spray the hollowed potato skins inside and outside with olive oil spray and sprinkle generously with Greek seasoning. Return the potatoes to the oven for 10 minutes.
Remove from oven, sprinkle skins with minced red onion, chopped cucumber, chopped tomato, chopped olives and crumbled feta cheese. Drizzle with tzatziki sauce and serve immediately.
 
Makes 8 potato skins.

These are great as an appetizer, or pair them with a green salad for a main course.

Sunday, February 26, 2017

Southwest Sweet Potato Hash Skillet

This is my entry for the 2017 Healthy Solutions Spice Blends Recipe Contest!
I've really enjoyed working with these spice blends and was honored to have won first place in the contest a few years ago with my Greek Style Baked Turkey Taquitos with Tzatziki Drizzle.
This year, I created a dish that combines a few of my favorite things- brunch, southwest flavors and sweet potatoes!

Southwest Sweet Potato Hash Skillet
1 Tablespoon canola oil
2 sweet potatoes (1 1/2 pounds), peeled and cut into ½ inch cubes
1 cup red onion, cut into ½ inch cubes
1 poblano pepper, cut into ½ inch cubes
1 cup red bell pepper, cut into ½ inch cubes
4 eggs
¼ cup chopped cilantro
¼ cup crumbled Cotija cheese


Pre-heat oven to 400 degrees.

Heat a large cast iron skillet, over medium high heat and add the oil to the pan. Once the oil is hot, add the sweet potatoes, red onion, poblano pepper and red bell pepper. Stir the vegetables to coat and place the pan in the oven for 30-40 minutes, or until the sweet potatoes are easily pierced with a knife.

Remove the pan from the oven, and season the mixture with the taco seasoning. Stir until all of the vegetables are evenly coated. Create four wells with a spoon in the hash and crack an egg into each well. Place the pan back in the oven for 8-10 minutes, or until the egg whites have fully set.

Sprinkle with cilantro and cotija cheese.
Serve immediately. Makes 4 servings.



Wednesday, February 15, 2017

Cubano Meatballs with Mustard Cream Sauce

I love a good Cuban sandwich! The crispy griddled bread, melty swiss, pickles, mustard and 2 kinds of pork. What's not to love?! My Cubano meatballs combine all of those flavors into one delicious bite!

Meatballs:
1 teaspoon salt
½ teaspoon pepper
2 cloves garlic, minced
1 egg
2 teaspoons Dry Mustard Powder
½ teaspoon dry oregano
½ teaspoon cumin
½ cup panko breadcrumbs
1 pound ground pork
18 (¾ inch) cubes of Swiss cheese

Mustard Cream Sauce:
2 Tablespoons butter
2 Tablespoons flour
1 cup half and half
½ teaspoon salt
1 Tablespoon Dry Mustard Powder

1 cup sliced pickles


Pre-heat oven to 400 degrees.

In a medium mixing bowl, whisk together the salt, pepper, garlic, egg, Mustard Powder, oregano, cumin and panko. Add the ground pork and mix gently until well incorporated. Scoop the meatball mixture into a small ball (about 2 tablespoons) and press 1 cube of cheese into the center, sealing the meat tightly around the cheese. Repeat with remaining meatball mixture and cheese, creating 18 meatballs. Place the stuffed meatballs onto a parchment lined cookie sheet and spray with non-stick cooking spray. Bake for 15 minutes.

While the meatballs are baking, make the sauce. In a small sauce pan melt the butter over low heat. Whisk in the flour and cook for 2 minutes. Pour in the half and half, salt and mustard powder and allow the sauce to simmer for 3-5 minutes, stirring constantly. Pour into a small bowl and serve with the meatballs and pickle slices.

Makes 18.




  

Thursday, January 12, 2017

Blood Orange Pomegranate Mai Tai

I realize that most people around the country are dealing with snow and frigid temperatures right now, but here in Texas, it's 75 degrees. So whether you are shoveling snow and needing a tropical getaway or you are already in flip flops like me, this tiki drink is the perfect thing to ease you into the weekend!
Blood Orange Pomegranate Mai Tai
3 lime slices
Stirrings Lemon Drop Rimmer
6 ounces Stirrings Blood Orange Martini Mixer
2 ounces gold rum
2 ounces silver rum
2 teaspoons almond flavored simple syrup
1 Tablespoon lime juice
2 Tablespoons fresh pomegranate arils
2 orange slices
Rub a lime slice around the rim of 2 cocktail glasses and then press the rims into the Stirrings Lemon Drop Rimmer to coat. Fill a shaker with ice then pour in the Stirrings Simple Blood Orange Martini Mix, gold rum, silver rum, almond syrup and lime juice. Shake for 30 seconds and strain into glasses.  Garnish with pomegranate arils, lime and orange slices. Serves 2
Cheers!

Friday, December 30, 2016

Cranberry Char Siu Pork Tenderloin

 I'm so excited to be using Cape Cod Select premium frozen cranberries for their Holiday Blogger Recipe Challenge! They were nice enough to send me two bags of the most gorgeous cranberries I've ever seen to work with. Farm fresh, recipe ready, no additives, preservatives or GMOs, what more could you ask for?
Char Siu Pork, or Chinese BBQ Pork, is a delicious dish that combines juicy savory pork covered in a sticky sweet glaze. It’s absolutely delicious. The only problem is, when trying to re-create this dish at home, I realized that the signature red color of the meat was due to an alarming amount of red food dye. 
Not so appetizing, right? 
Well, when I was brainstorming what to create with these gorgeous cranberries it hit me! Why not turn these gorgeous red berries into a naturally bright red, tangy and delicious Char Siu Pork! No red dye needed. I hope you love my version as much as my family did!
Cranberry Char Siu Pork Tenderloin
Brine:
1/4 cup kosher salt
3 cups warm water
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 cup ice cubes
2 pork tenderloins, (about 14-16 oz. each) trimmed of all silver skin

Pork:
2 tablespoons canola oil
1 teaspoon black pepper
1 teaspoon salt

Sauce:
1 ½ cups Cape Cod Select Premium frozen cranberries
1/4 cup hoisin sauce
2 teaspoons Chinese five spice powder
2 garlic cloves, minced
2 teaspoons ginger, grated
2 teaspoons chili garlic paste
3 tablespoons honey
1 Tablespoon soy sauce
1 teaspoon sesame oil

In a large zip top bag, dissolve the salt in the warm water. Add the remaining brine ingredients and the tenderloins. Brine for 15-20 minutes.

After 20 minutes, remove the pork from the brine and pat dry with paper towels. Brush the pork with half of the oil, and season with salt and pepper. Preheat oven to 425°F.

While the pork is brining, make the sauce. Stir together the cranberries, hoisin, Chinese five spice, garlic, ginger, chili paste, honey, soy sauce and sesame oil in a medium sauce pot over low heat. Cook for 10-15 minutes, or until the cranberries burst and the sauce thickens.

Heat the remaining oil in a large cast iron or nonstick skillet over medium high heat. When oil is very hot and rippling, add the tenderloins. Sear each side until browned, about 2 minutes per side.

Brush with cranberry sauce, and place the pan in the oven. After 15 minutes of cooking, brush with the glaze again. Roast for another 10-15 minutes or until the meat reaches an internal temp of 145-150 degrees. Remove the pan from the oven. Tent lightly with a piece of foil and allow it to sit for 10 minutes before slicing. Serve with remaining cranberry sauce.
You can follow Cape Cod Select on Facebook, Twitter, Instagram and Pinterest

To find Cape Cod Select Premium Frozen Cranberries near you click HERE


Tuesday, December 27, 2016

Sage and Pomegranate Sparkler

When I saw that Stirrings was hosting the Stir It Up Holiday Blogger Mixology Challenge I knew I had to join in the fun, and the holidays are the perfect time to try a cocktail challenge. I was thrilled when they sent me some delicious samples to work with. My first entry is totally delicious and would be a festive way to toast the new year!
Sage and Pomegranate Sparkler
6 fresh sage leaves
3 ounces vodka
juice of 1/2 a lime
4 ounces prosecco
Rub a sage leaf around the rim of 2 cocktail glasses and then press the rims into the Stirrings Cosmopolitan Rimmer to coat. In a cocktail shaker muddle 4 sage leaves. Fill the shaker with ice then pour in the Stirrings Simple Pomegranate Martini Cocktail Mix, vodka and lime juice. Shake for 30 seconds and strain into glasses. Top each off with the prosecco and garnish with the remaining sage leaves. Serves 2

To get your hands on some of these delicious mixers yourself, they can be found in Austin, TX at:  1st Colony Liquors, Total Wines & More, 34 Wine & Liquors, 6S Spirits, ABC Liquors, 82 Liquor
To follow Stirrings you can find them: Facebook, Twitter, Instagram, Pinterest
#STIRRINGSMIXOLOGYCONTEST 

Tuesday, December 13, 2016

Cranberry White Chocolate Chess Pie

Don't cranberries just scream holiday?!
I'm so excited to be using Cape Cod Select premium frozen cranberries for their Holiday Blogger Recipe Challenge! They were nice enough to send me two bags of the most gorgeous cranberries I've ever seen to work with. Farm fresh, recipe ready, no additives, preservatives or GMOs, what more could you ask for?
Let's start with dessert, shall we? 
My first entry is this gorgeous and festive Cranberry White Chocolate Chess Pie. 
Cranberry White Chocolate Chess Pie
1 stick of butter
1 cup sugar
4 ounces white chocolate chips
1 teaspoon vanilla
1 1/2 tablespoons yellow cornmeal
4 eggs
1 1/2 cup Cape Cod Select premium frozen cranberries
1 unbaked 9 inch pie shell

 
Preheat the oven to 325 degrees F.
In a medium saucepan, over low heat, melt the butter. Once the butter is melted, whisk in the sugar. Remove the pan from the heat, add the chocolate chips and stir until smooth.
Add the eggs, vanilla and cornmeal. Whisk until smooth. Pour into the pie shell. Sprinkle the cranberries evenly over the filling. Bake for 1 hour.

Remove from the oven and allow to rest for 30 minutes before slicing.
You can follow Cape Cod Select on Facebook, Twitter, Instagram and Pinterest
To find Cape Cod Select Premium Frozen Cranberries near you click HERE