Wednesday, August 24, 2016

Plantain Crusted Salmon with Mango Citrus Salsa

My recipe for Plantain Crusted Salmon with Mango Citrus Salsa is up in Pier 33 Gourmet's gallery today! Any votes you could throw my way would be so appreciated!
Plantain Crusted Salmon with Mango Citrus Salsa
1 cup diced fresh mango
½ cup diced navel orange
1 ½ Tablespoons fresno chili pepper, diced
¼ cup cilantro leaves, chopped
¼ cup sliced green onion
1 teaspoon honey
1 Tablespoon lime juice
¼ teaspoon salt
¼ teaspoon pepper

4 ounces plantain chips
4 (6 Oz.) Skinless Boneless Pier 33 Salmon Singles
2 Tablespoons honey
1 ½ teaspoon Cajun seasoning blend

Pre-heat oven to 450 degrees.

In a small mixing bowl stir together the mango, orange, chili pepper, cilantro, green onion, honey, lime juice, salt and pepper. Place in the refrigerator to chill.

Place the plantain chips in a small food processor and pulse until it becomes coarse crumbs.

Lay the salmon pieces on a small foil-lined cookie sheet. Brush with honey and sprinkle the seasoning evenly over each piece. Gently press the plantain crumbs onto the tops of each salmon piece. Lightly spray the top of each salmon piece with non-stick cooking spray. Place in the oven for 8-10 minutes, or until salmon is just cooked through.

Spoon the salsa onto each piece of salmon and serve immediately.

Serves 4
 link to vote HERE

Monday, August 15, 2016

Nikos Greekitos

I think I saved the best for last. My final entry for the Nikos Feta Cheese Challenge are my favorite! Two of my go to party snacks, loaded hummus dip and taquitos had a baby and made these Greek inspired hummus taquitos with tzatziki sauce!
If you haven't heard of tzatziki sauce before, it is a yogurt based cucumber dip that is soooo yummy and available in your grocery store, ready to go right where the refrigerated dips are.
These are super easy to make and can serve as an appetizer, or along with a salad would be a great summer lunch!
Nikos Greekitos
1 cup garlic flavored hummus
½ cup chopped Kalamata olives
½ cup chopped roasted red bell pepper
¼ cup minced red onion
12 flour tortillas
1 cup prepared tzatziki sauce (cucumber yogurt dip)
 
Pre-heat oven to 450 degrees.
 Spray a cookie sheet with non-stick cooking spray.
 In a small mixing bowl stir together the feta, hummus, olives, roasted red bell pepper and red onion until well combined. Spoon about 2 Tablespoons of the hummus mixture into the middle of each tortilla and roll, wrapping tightly. Place the rolled tortillas seam side down on the cookie sheet. Lightly spray the tops with non-stick cooking spray and place in the oven for 10-12 minutes or until lightly browned and crisp.
 Serve warm with tzatziki sauce. 

Saturday, August 13, 2016

Feta Crostini with Roasted Balsamic Grapes and Arugula

My second entry for the Nikos Feta recipe contest are these gorgeous Feta Crostini with Roasted Balsamic Grapes and Arugula. The creamy feta spread is so delicious on the crispy baguette slices. Peppery arugula and roasted balsamic grapes top these little bites off perfectly. The baguette and feta spread can be made ahead of time if you're looking to save time as well!
Feta Crostini with Roasted Balsamic Grapes and Arugula
60 black seedless grapes
2 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons balsamic vinegar
1 (6 ounce) package Traditional Nikos Crumbled Feta Cheese
1 1/2 tsp lemon zest
4 Tablespoons half and half
20 (1/2-inch-thick) toasted baguette slices
2 cups baby arugula leaves
 
Preheat the oven to 450 degrees. In a small foil-lined roasting pan, mix the grapes, 1 Tablespoon of the  olive oil, half of the salt and half of the pepper. Place in the oven and roast, until grapes begin to wrinkle and split, about 15-20 minutes. Drizzle with balsamic vinegar and stir to coat. Using a slotted spoon, remove the grapes from the pan and return the grape juice and balsamic mixture back to the oven for 10 minutes or until thickened and syrupy.
While the grapes are roasting, combine the feta, lemon zest, half and half, and the remaining olive oil, salt and pepper in a small food processor and blend until smooth. Spread the feta mixture over the toasts; top each with arugula, 3 roasted grapes and drizzle with the balsamic syrup. Serve immediately. Makes 10 servings.

Friday, August 12, 2016

Orange Chipotle Tex-Mex Noodle Salad

When I saw that JSL Foods was hosting their very first Blogger Recipe Challenge I knew I wanted in! The challenge was to pick one of the delicious noodles that they make to create a cold noodle salad or a stir fry with non-asian flavors. I knew if they wanted a mash-up that mine would be Tex-Mex inspired and as soon as I saw their Yakisoba Mandarin Orange Stir Fry  Noodles I knew what I'd make. JSL generously sent me three packages to work with and my family loved the results!
I love the way orange and chipotle work together and it paired so nicely in this refreshing, easy to put together cold noodle salad! Grilling the oranges creates a delicious smokey flavor that mirrors the smokiness of the chipotle peppers. The grilled corn is sweet and the crunchy pepitas on top provide an unexpected crunch!
Orange Chipotle Tex-Mex Noodle Salad
1 ear corn
1 large navel orange, cut into 6 wedges
1 avocado, halved and pitted
1 Tablespoon oil
½ teaspoon salt
2 packages (7.7 oz) Fortune Yakisoba Mandarin Orange Stir Fry Noodles
¼ cup canola oil
1 Tablespoon adobo sauce from canned chipotles
3 Tablespoons rice wine vinegar
1 ½ teaspoons toasted cumin
½ teaspoon salt
1 can (15 oz) black beans, drained and rinsed
¼ cup minced red onion
¼ cup thinly sliced green onion
½ cup packed cilantro leaves, chopped

Pre-heat a large grill pan over high heat. Brush the corn, cut sides of the oranges and cut sides of the avocado with oil. Sprinkle the corn and avocado with salt. Grill for 5-7 minutes, or until you start to see nice grill marks. Remove the items from the grill and set aside to cool.
Place the noodles in a colander and rinse under hot water until they loosen. Set aside and allow them to drain.
Once cool enough to handle, remove the kernels of corn from the cob and cut each avocado half in half again (creating 4 wedges).
Place the contents of one of the seasoning packets in the bottom of a large mixing bowl. Squeeze the juice of 2 of the grilled orange segments into the bottom of the bowl. Whisk in the canola oil, adobo sauce, rice wine vinegar, cumin and salt until smooth. Add the noodles to the dressing and toss gently.

Stir the grilled corn kernels, black beans, minced red onion, sliced green onion and cilantro into the noodle mixture. Divide the noodle salad into 4 serving bowls. Top each serving with a grilled orange wedge and wedge of grilled avocado. Serve immediately.

Follow JSL on Facebook here  or on Twitter here 
JSL products can be found at Albertson, Lucky's, Von's, Pavilions, WinCo and Target!

Thursday, August 11, 2016

Feta Filled Street Corn Grilled Avocado Cups

After having a crazy busy month and being gone from home for 2 weeks (more on that later) I was more than ready to get back to my kitchen and start cooking! Nikos Feta is hosting an awesome contest right now, and I'm excited to share my entries!
First up is my Feta Filled Street Corn Grilled Avocado Cups. If you have read my blog before at all, you know I have a serious crush on Mexican Street Corn and this dish highlights everything I love about the taco truck staple. 

Feta Filled Street Corn Grilled Avocado Cups
4 ripe Avocados, halved and pit removed
2 teaspoons oil
½ teaspoon salt
1 teaspoon lime zest
2 Tablespoons lime juice
2 Tablespoons mayonnaise
1 teaspoon chili powder
1 cup pre-cooked wild rice
1 (11 oz) can Mexi Corn, drained
8 slices cooked bacon, crumbled
½ cup chopped cilantro
1 lime, cut into wedges

Heat a grill pan over high heat. Brush the avocado halves with the oil and sprinkle with ¼ teaspoon of the salt. Place the avocados on the grill pan and cook for 3-5 minutes, or until grill marks appear. Remove from the grill and place on a serving platter.
In a medium mixing bowl whisk together the remaining ¼ teaspoon salt, lime zest, lime juice, mayonnaise and chili powder. Add the wild rice and corn to the dressing and stir to coat evenly. Gently stir in the bacon, feta and cilantro.
Spoon the mixture into and around the grilled avocado cups. Serve immediately with lime wedges.




Wednesday, May 25, 2016

The Saucy Southern Mama and a Giveaway!

Have you ever had fried potato salad?
I never had before, but let me tell you, it's the perfect addition to this burger! I made a standard potato salad, added Champagne Honey Mustard to the dressing, rolled it in panko and deep fried it! It's creamy and cool on the inside and super crunchy on the outside. Along with the fried potato salad patties, this burger has spicy sweet candied bacon, a sweet heat honey mustard spread, baby arugula salad and a sweet heat burger patty all piled on a brioche bun. You will be full for the rest of the day after this one. I promise!
This is my second entry for the Saucy Mama Blogger Challenge and I'm hoping that one of my entries will win me a spot to compete in the World Food Championships this November. 
If you'd like to get your hands on some of these delicious Saucy Mama products yourself, you're in luck! One lucky reader will get their choice of 3 Saucy Mama Products! (rules at bottom of post) All you have to do is leave me a comment telling me which products you would want if you win. For an extra entry, share this post on Facebook and leave me a comment telling me you did that. Good luck!
The Saucy Southern Mama

Fried Potato Salad Patty
1 pound Yukon gold potatoes, boiled, cooled and cut into 1/4 inch cubes
2 hard boiled eggs, diced
4 Tablespoons minced celery
4 Tablespoons minced red onion
2 Tablespoons sweet pickle relish
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons mayonnaise
1/2 teaspoon garlic powder
1 1/2 teaspoon creole seasoning blend
3 Tablespoons flour
1 egg
2 Tablespoons water
1 cup panko bread crumbs
6 cups vegetable oil
 
Bacon
12 slices bacon
3 Tablespoons brown sugar
1/4 teaspoon cayenne pepper

Sweet Heat Spread
1/3 cup mayonnaise

Burger Patties
1 pound ground chuck
½ pound ground sirloin
3 large garlic cloves, minced
2 teaspoons kosher salt
5 Tablespoons SaucyMama Sweet Heat Marinade, divided
2 Tablespoons vegetable oil

6 Brioche Buns

Arugula Salad
1 Tablespoon olive oil
1 1/2 Tablespoons white wine vinegar
3/4 teaspoon salt
3 cups baby arugula leaves


To make the potato salad patties, in a large mixing bowl combine the potatoes, eggs, celery, red onion, relish, salt, pepper, mayonnaise, Champagne Honey Mustard, garlic powder and 1/2 teaspoon creole seasoning. Stir together until well combined and, using a potato masher, mash slightly until well blended. Using a large ice cream scoop, portion 6 patties onto a small foil lined cookie sheet. Place the cookie sheet in the freezer for about 30-45 minutes or until patties are well chilled and firm enough to handle. To set up the breading station, pour the remaining 1 teaspoon of the cajun seasoning and the flour into a small pie plate and whisk it together. Whisk together the eggs and water in another pie plate and the panko in a third plate. Set aside for later use. Place the vegetable oil in an electric fryer or a large sauce pot fitted with a candy thermometer and bring the oil up to 375 degrees over medium high heat.  While the oil is coming up to temperature and the patties are setting in the freezer, start on the remaining components. 

To make the bacon: Place a cooling rack in a large rimmed cookie sheet and lay the bacon across it. Place the cookie sheet in a cold oven, and set the temperature to 375 degrees. Cook the bacon for 15 minutes. Remove the cookie sheet from the oven and flip bacon pieces over. Brush bacon with the Champagne Honey Mustard and then sprinkle evenly with brown sugar and cayenne. Return to the oven for 10 more minutes, or until bacon is crisp and sugar has melted.

To make the Sweet Heat Spread whisk together the mayonnaise, Champagne Honey Mustard and Sweet Heat Marinade in a small bowl.

Remove the tray of the patties from the freezer, and handling them carefully, dredge first in the flour, then egg mixture and finally in the panko mixture. Place the breaded patties in the hot oil carefully and fry for 3-5 minutes, or until browned and crisp. Remove the patties from the oil and drain on a paper towel lined tray.

To make the Burger Patties, add the ground chuck, ground sirloin, garlic, salt and 2 Tablespoons of the Saucy Mama Sweet Heat Marinade to a large mixing bowl. Mix until well blended, handling as little as possible to avoid overworking. Shape into 6 patties to fit the bun size. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning only once, about 3-4 minutes per side for medium-rare. During the last 3 minutes of cooking, brush the patties with the remaining 3 Tablespoons Sweet Heat Marinade. During the last 2 minutes of cooking, place the buns cut side down on the outer edges of the rack to toast lightly, watching very closely to avoid burning.
 For the arugula salad, whisk together the olive oil, Saucy Mama Champagne Honey Mustard, vinegar and salt in a medium bowl. Gently toss the arugula leaves in the dressing and set aside.


To assemble the burgers, spread each side of the buns with sweet heat spread. Top each bun bottom with an even amount of the arugula salad. Place a burger patty on top of that and then top with two pieces of bacon. Place a potato salad patty on top of the bacon slices and the top half of the toasted bun. Serve immediately with lots of napkins!
For the contest: Winner will be selected using random.org on June 3. Winner is allowed to choose 3 products (except olives) of their choice.
Congratulations Susan Christy! You are the winner of the giveaway!!

Monday, May 23, 2016

The Saucy Senorita

Let me introduce you to The Saucy Senorita. I created this beauty for a contest in the hopes of winning a spot to compete in The World Food Championship cook-off in November. The lovely people at Saucy Mama sent me a box of their delicious mustards, dressings and marinades to work with and I had so much fun using them in my entries! My first submission uses three of their products in a burger that has Southern and Mexican flair!
Fried Green Tomatillos, Chipotle Mustard Brown Sugar Bacon, Poblano Ranch Spread and Lime Chipotle Burger Patties are sandwiched between buttery soft Brioche Buns for a sweet and spicy burger that I hope will knock the judges sombreros off!
Be sure to come back Wednesday to check out my second submission and to enter a giveaway to win some of these sauces for yourself!
The Saucy Senorita
Bacon
8 slices bacon
2 Tablespoons brown sugar

Poblano Ranch Spread
1 cup packed cilantro
¼ cup crumbled Cotija cheese

Fried Green Tomatillos
4 cups vegetable oil
½ cup all-purpose flour 
1/8 cup masa
1/2 cup beer
3 large tomatillos, sliced into ¼-inch thick rounds
½ teaspoon salt

Burger Patties
1 pound ground chuck
½ pound ground sirloin
2 large garlic cloves, minced
2 teaspoons Kosher salt
2 Tablespoons vegetable oil

4 Brioche Buns
Heat a gas grill to medium-high heat.
To make the bacon, place a cooling rack in a foil-lined large rimmed cookie sheet and lay the bacon across it. Place the cookie sheet in a cold oven, and set the temperature to 375 degrees. Cook the bacon for 15 minutes. Remove the cookie sheet from the oven and flip bacon pieces over. Brush bacon with Chipotle Mustard, and then sprinkle evenly with brown sugar. Return to the oven for 10 more minutes, or until bacon is crisp and sugar has melted.
To make the Poblano Ranch Spread, place the cilantro, Cotija cheese and Poblano Ranch Dressing in a mini food processor and process until smooth. Set in the fridge to chill.

To make the Fried Green Tomatillos, place the vegetable oil in an electric fryer or a large sauce pot fitted with a candy thermometer and bring the oil up to 360 degrees over medium-high heat. In a small mixing bowl, place 2 Tablespoons of the flour. In another small mixing bowl, whisk together the remaining flour, masa, beer and Chipotle Marinade. Dredge the tomatillo slices in the flour, then batter mixture and carefully place in the hot oil to fry for 3-5 minutes, or until browned and crisp. Remove from the oil and drain on a paper towel lined tray. Sprinkle with salt. 

To make the Burger Patties, add the ground chuck, ground sirloin, garlic, salt and half of the Lime Chipotle Marinade into a large mixing bowl. Mix until well blended, handling as little as possible to avoid overworking. Shape into 4 patties to fit the bun size. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning only once, about 3-4 minutes per side for medium-rare. During the last 3 minutes of cooking, brush the patties with the remaining Lime Chipotle Marinade. During the last 2 minutes of cooking, place the buns cut side down on the outer edges of the rack to toast lightly, watching very closely to avoid burning.

To assemble the burgers, spread each bun top and bottom with Poblano Ranch Spread. Place a burger patty on top of each bun bottom and then top with two pieces of bacon. Place fried green tomatillo slices on top of the bacon and then the top half of the toasted bun. Serve immediately with lots of napkins!