Wednesday, November 9, 2022

Sweet and Spicy Coconut Shrimp Tropical Flatbread

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My second entry for Sam's Fresh Salsa Blogger contest only has 8 ingredients, takes less than 20 minutes from start to finish to make and is an absolute tropical dream! Sweet and crunchy coconut shrimp are paired with pineapple mango salsa, green chiles, pepper jack cheese and bacon all on a puffy flatbread base. Topped off with cilantro and pickled red onions for freshness, this will be a new family favorite for sure! 

Sweet and Spicy Coconut Shrimp Tropical Flatbread

1 (12 ounces) container Sam’s Fresh Mango Pineapple Salsa, drained

2 ounces chopped green chiles, drained

1 (12 x 7 inch) pre-baked flatbread 

6 ounces shredded pepper jack cheese

¼ cup chopped cooked bacon

8 prepared coconut shrimp, cut in half

1 Tablespoon pickled red onion

1 Tablespoon chopped cilantro


Pre-heat oven to 425° and place a pizza stone or cast iron griddle pan on the top shelf of the oven to pre-heat.

Measure out ½ cup of the Sam’s Fresh Mango Pineapple Salsa and set aside.

In a small bowl stir together the remaining drained Sam’s Fresh Mango Pineapple Salsa and green chiles. Spread the mixture evenly over the flatbread crust. Top with shredded cheese, chopped bacon and coconut shrimp. Bake for 8 minutes.

Remove from the oven and top with the reserved Sam’s Fresh Mango Pineapple Salsa, pickled red onion and cilantro.

Serve immediately. 

2 Servings.

 

Be sure to follow Sam’s Fresh Salsa here, on Facebook and Instagram

    You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!

    #JustAddSalsa #SamsFreshSalsa #CheckTheLabel #samssalsarecipechallenge #freshnotfake


     

    Monday, November 7, 2022

    Blackened Salmon with Pineapple Mango Salsa Tabouli

    Yum

    My first entry for the "Sam's Fresh Salsa Blogger Contest" is an 8 ingredient, less than 30 minute weeknight hero! Crispy Blackened Salmon is paired with a tropical take on tabouli that is loaded with fresh pineapple, mango and jalapeno for the perfect level of sweet heat.  


     Blackened Salmon with Pineapple Mango Salsa Tabouli

    1 cup quick cooking bulgur

    1 (12 oz) container Sam’s Fresh Mango Pineapple Salsa

    ½ cup sliced green onions

    2 Tablespoons extra virgin olive oil

    ¾ teaspoon salt

    4 (4 oz) portions Salmon or Steel Head Trout

    4 teaspoons Cajun Blackening Seasoning

    2 Tablespoons chopped cilantro


    Cook the bulgur according to package directions and set aside to cool. 

    While bulgur is cooking, drain the salsa, reserving the juice to use later. 

    Once the bulgur is cool, stir in the drained Mango Pineapple Salsa, 2 Tablespoons of the reserved juice, green onions, olive oil and salt. Set in the fridge to chill.

    Heat a cast iron skillet over high heat until very hot and almost smoking.

    Season the fish with the Cajun Blackening Seasoning and sear, skin side up, for 3 minutes. Flip and continue to cook for another 3 minutes, or until the inside is still pink and the outside has a charred crust to it.

    To serve divide the chilled Tabouli salad between 4 serving plates, top each plate with the Blackened fish and sprinkle with cilantro. Serve immediately.  


    Be sure to follow Sam’s Fresh Salsa here, on Facebook and Instagram

    You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!

    #JustAddSalsa #SamsFreshSalsa #CheckTheLabel #samssalsarecipechallenge #freshnotfake 


    Wednesday, September 28, 2022

    Berry Chantilly Napoleons

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    My last entry for Wick’s Pies Recipe Challenge is for the dessert round and I am completely in love. If you've ever had Berry Chantilly cake before, I think you will be blown away by my twist on that ridiculously delicious dessert. It is one of my absolute favorite things and on my birthday, during covid, I ordered a large one to be delivered to my house when I just didn't have it in me to bake my own labor intensive cake. My version today, is much more manageable. The cream filling and crusts can be made in advance easily, so all you need to do is assemble when you're ready to serve it. 

    The pie crusts are already buttery, flaky and rich but I sprinkled them with coarse sugar sprinkles to give them a sweet crunch and gorgeous shimmer. Fresh mixed berries are layered in there with the most decadent fluffy and not too sweet mascarpone and almond cream filling. I'm telling you, it's heaven on a plate!


    Berry Chantilly Napoleons

    1 Wick’s unbaked pie shell

    1 Tablespoon coarse sparkling sugar sprinkles

    4 oz cream cheese, at room temperature

    1 cup powdered sugar

    4 oz mascarpone cheese

    1 cup heavy cream

    ¼ teaspoon almond extract

    2 cups mixed berries


    Pre-heat oven to 400°.

    Lay the unbaked pie shell onto a lightly floured surface and use a 3 ¼ inch round cookie cutter to make                     circles, re-rolling the scraps if needed, to use up all the dough. I was able to get 10. 

    Place dough circles on a large cookie sheet lined with parchment paper.  

    Brush each circle evenly with water and sprinkle a thin even layer of the sugar over each one. Place in the oven and bake for 10-12 minutes, or until golden brown. Set aside to cool.

    Place the cream cheese and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Add the mascarpone and slowly mix until well blended. Replace the paddle attachment with the whisk slowly pour in the cream and almond extract. Whip mixture at medium-high speed until thickened and mousse like. Place in the fridge to chill until ready to use.

    Pipe or spoon an even layer of cream over 5 of the pie crusts. Top with berries and another pie crust. Serve immediately.

    The crusts and Chantilly cream can be made in advance and stored separately if desired. 



    You can follow Wick’s Pies here for more recipes and ideas:  Wick's, Facebook Instagram, Twitter 

    #WicksPies #TrustTheCrust #InCrustWeTrust



    Tuesday, September 27, 2022

    Cali Style Everything Bagel Avocado Breakfast Stacks

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    I definitely prefer savory over sweet when it comes to breakfast dishes. My second entry for Wick’s Pies Recipe Challenge has all my favorite ingredients to start the day off right! You can never go wrong with Everything Bagel Seasoning, especially when it's baked into a buttery flaky pie crust that's then layered with smashed fresh avocado, baby tomatoes, basil and crispy black pepper bacon.


    Cali Style Everything Bagel Avocado Breakfast Stacks

    2 Wick’s unbaked pie shell

    2 Tablespoons everything bagel seasoning 

    2 large ripe avocados

    1 Tablespoon lemon juice

    ½ teaspoon garlic salt

    15 assorted heirloom cherry tomatoes, quartered

    3 slices thick cut black pepper bacon, cooked and chopped

    ¼ cup minced fresh basil 


    Pre-heat oven to 400°.

    Lay the unbaked pie shells onto a lightly floured surface and use a 3 ¼ inch round cookie cutter to make circles, re-rolling the scraps if needed, to use up all the dough. I was able to get 20. 

    Place dough circles on a large cookie sheet lined with parchment paper.  

    Brush each circle evenly with water and sprinkle a thin even layer of the everything bagel seasoning over each one. Place in the oven and bake for 10-12 minutes, or until golden brown. Set aside to cool.

    In a small bowl mash together the avocado, lemon juice and garlic salt.

    Spoon some of the avocado mash onto 10 of the pie crust rounds. Top each with tomatoes, another pie crust round, and the remaining avocado mash. Sprinkle each evenly with bacon and basil and serve immediately.


    You can follow Wick’s Pies here for more recipes and ideas:  Wick'sFacebook InstagramTwitter 

    #WicksPies #TrustTheCrust #InCrustWeTrust



    Sunday, September 25, 2022

    Cool Ranch Fried Chicken Salad Hand Pies with Green Onion Buttermilk Dip

    Yum

    If that’s not the longest recipe name that I’ve ever created I don’t know what is, but sometimes you need all those words to convey just how good something is. I took creamy herbed chicken salad and stuffed it into a buttery, flaky fried pie crust. Once the crust is totally browned and bubbly it is dusted with ranch seasoning and served with a cracked black pepper, green onion and buttermilk dip. I’m telling you it’s heavenly and beyond delicious and I truly hope you try them!

    This is my Main Dish entry for the Wick’s Pies Recipe Challenge 

    Update: This recipe won "Best Entrée" and $500!


    Cool Ranch Fried Chicken Salad Hand Pies with Green Onion Buttermilk Dip

    3 Wick’s 9” Dough Circles

    1 cup prepared chicken salad

    ½ cup mayonnaise

    ½ cup thinly sliced green onions

    ¼ cup buttermilk

    ¾ teaspoon freshly ground coarse black pepper

    ½ teaspoon garlic salt

    6 cups vegetable oil for frying

    1 Tablespoon ranch seasoning

    4 cups finely shaved romaine lettuce


    Allow pie crusts to come to room temperature and roll into 10-inch circles with a lightly floured rolling pin. Using a 5-inch round cookie cutter, cut out 12 circles, re-rolling crust scraps as necessary.

    Place one heaping Tablespoon of chicken salad in the middle of each circle and brush the edges with water to moisten. Carefully pinch the edges of each filled circle closed, working carefully to avoid the dough ripping. Place the pies on a cookie sheet lined with parchment and place in the freezer for 1 hour. 

    While the pies are chilling, whisk together the mayonnaise, green onions, buttermilk, pepper, and garlic salt until well mixed.


    Heat the oil in a large, deep sided skillet to 375° fitted with a candy thermometer. Fry the pies in batches, for about 4 minutes, or until golden brown. Transfer the pies to a cookie sheet lined with a cooling rack and sprinkle with the ranch seasoning while still hot.

    Serve pies on a bed of lettuce with buttermilk dip.



    You can follow Wick’s Pies here for more recipes and ideas:  Wick'sFacebook InstagramTwitter 

    #WicksPies #TrustTheCrust #InCrustWeTrust




    Monday, September 19, 2022

    Clam Bake Rice Cakes with Old Bay Aioli

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    This is my second entry for the Success Rice contest and I think this dish screams end of summer perfection! All the best parts of a clam bake mixed into a delicious rice cake and drizzled with Old Bay Aioli. It all starts with crispy bacon, tender Littleneck clams and then Jasmine rice that is cooked in the bacon and clam broth to really infuse it with that classic clam bake flavor. Sweet corn is added and a lemony Old Bay aioli rounds it out. 


     Clam Bake Rice Cakes with Old Bay Aioli

    ¾ cup mayonnaise

    1 ½ teaspoons Old Bay Seasoning

    1 lemon – zest and juice

    1 Tablespoon hot sauce


    2 slices bacon

    1 Tablespoon butter

    1 cup chicken stock

    2 pounds littleneck clams, well cleaned

    1 bag Success Boil in Bag Jasmine Rice

    2 eggs, beaten

    ½ cup corn 

    1 green onion, sliced thinly

    1 teaspoon seasoning salt

    2 Tablespoons butter


    In a small bowl whisk together the mayonnaise, Old Bay, the zest and juice of the lemon and the hot sauce.

    Add the bacon and 2 Tablespoons of water to a large sauce pot over medium high heat and cook until the bacon is browned and crisp, about 10 minutes. 

    With a slotted spoon, remove the bacon from the pot and place on a paper towel to drain. 

    Add the butter, stock and clams to the same pot. Raise the heat to high, cover and cook for 6-8 minutes, or until all the clams open. Remove the clams from the broth and separate the meat from the shells.

    Using the same pot the clams and bacon cooked in, add the rice bags and cook according to package directions.

    Once cool enough to handle, finely chop the bacon and clams. Add to a large mixing bowl along with the eggs, corn, green onion and seasoning salt. Stir until evenly combined.

    Heat a large non-stick or cast-iron skillet over medium high heat. 

    Working in batches, melt half of the butter in the hot pan and scoop 5 small portions of the rice mixture around the pan (I use a small cookie cutter to portion the mixture and keep them evenly round). Cook for about 4 minutes per side and then repeat with the remaining batter.

    Serve with dipping sauce, makes 10 cakes.


    Tuesday, September 6, 2022

    Sheet Pan Shrimp Scampi Fried Rice with Crispy Prosciutto

    Yum

    How does a 9 ingredient, gluten free, ready in less than 30 minutes recipe sound for the day after a long weekend? This is my first entry for the “Success Rice Share Your Success” Recipe Contest and I think it’s an absolute weekday winner!



     Sheet Pan Shrimp Scampi Fried Rice with Crispy Prosciutto

    2 bags Success Boil in Bag Jasmine Rice

    6 slices prosciutto

    1 pound shrimp, peeled and deveined

    1 teaspoon lemon pepper seasoning

    1 teaspoon garlic powder

    3 Tablespoons butter, cut into small cubes

    2 Tablespoons dry white wine

    1 Tablespoon capers

    1 Tablespoon chopped parsley


    Prepare rice according to package directions.

    Heat oven to 400° and line a large cookie sheet with parchment paper.

    Lay the prosciutto slices on the parchment paper in a single layer and bake for 8-10 minutes, or until the fat has rendered.

    Remove the prosciutto from the oven and lay on a cooling rack to crisp.

    Pour the prepared rice onto the parchment with the prosciutto fat and stir until evenly coated. Spread the rice into an even layer.

    In a small bowl toss the shrimp, lemon pepper seasoning and garlic powder together until evenly coated. Lay the shrimp on top of the rice. Sprinkle with the cubed butter, drizzle the wine and sprinkle the capers evenly over the pan. Place in the oven for 6-8 minutes, or until the shrimp have cooked through.

    Sprinkle with parsley and serve.






    Monday, August 22, 2022

    Spicy Muffuletta Pimento Cheese

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    This is my entry for Hellmann’s Summer Picnic Challenge. I combined my love of Muffulettas and Pimento Cheese into one insanely delicious mashup! Use it as a spread with crostini or crackers, as a dip with crudite, pile it into mini slider buns or spread into tortillas and slice them into roll ups. The possibilities are endless and so dang delicious!

    This entry was chosen by the judges as “Best Visual Entry” and a $300 prize!!! 



    Spicy Muffuletta Pimento Cheese

    1 cup cubed ham

    ½ cup mixed olives, well drained 

    ½ cup jarred giardiniera (mixed pickled vegetables)

    2 Tablespoons fresh parsley

    ½ cup Hellmann's Spicy Mayonnaise Dressing

    3 cups finely shredded provolone cheese


    Place the ham, olives, giardiniera and parsley in a mini food processor and pulse until very finely minced. Pour the mixture into a large mixing bowl and stir in the Hellmann's Spicy Mayonnaise Dressing and shredded cheese. Stir until evenly combined.

     


    Friday, July 8, 2022

    All American BBQ Burgers with Crispy Fried Potato Salad

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    Y’all this might be the best thing I ever made. Will you just look at it?! This is my entry for the Heinz “Art of the Burger” contest and it is phenomenal! I made a BBQ Burger patty and glazed it with Heinz Texas Style Bold & Spicy BBQ Sauce then I made potato salad and deep fried it until it’s crispy and golden on the outside but still cool and creamy on the inside because potato salad is great, but fried potato salad is way better. 


    All American BBQ Burgers with Crispy Fried Potato Salad 

    Crispy Fried Potato Salad Patties:
    ¼ cup Heinz Real Mayonnaise
    2 Tablespoons Heinz Sweet Relish
    2 Tablespoons minced red onion
    2 Tablespoons minced celery
    1 Tablespoon Heinz 100% Natural Yellow Mustard
    ½ teaspoon Cajun seasoning 
    2 cups peeled and boiled potatoes, cut into small bite sized pieces
    2 cups frying oil
    ¼ cup flour
    1 egg
    ½ cup panko
    ¼ cup Italian breadcrumbs
    1 teaspoon Cajun seasoning

    In a medium mixing bowl whisk together the mayonnaise, relish, red onion, celery, mustard, and Cajun seasoning. Gently stir in the potatoes. Using the back of a spoon, press ¼ of the potato salad into a round cookie cutter, on a parchment lined cookie sheet creating 4 patties. Place in the freezer for 2 hours, or until frozen through. 
    Heat the frying oil to 350°in a large cast iron skillet over medium heat.
    Place the flour in a shallow bowl, whisk the egg with a splash of water in a separate shallow bowl and combine the panko, Italian breadcrumbs and Cajun seasoning in a third bowl. Lightly coat the frozen potato patties with flour, then dip in the egg, then coat generously with the breadcrumb mixture.
    Fry the patties for 3-4 minutes, or until golden brown. Remove with a large, slotted spatula and place on a wire rack to drain.

    All American BBQ Burgers:
    1 pound ground chuck 
    1 ½ teaspoon BBQ rub
    1/3 cup Heinz Texas Style Bold & Spicy BBQ Sauce

    Heat a large cast iron skillet over medium high heat. Gently form the meat into 4 patties and season with the BBQ rub. Cook for 3-5 minutes, or until a good crust has formed on the bottom. Flip the patties over and cook for 2 minutes. Brush each patty with the sauce and allow to cook for 2 minutes more.



    To Assemble and Serve:
    ¼ cup Heinz Real Mayonnaise
    4 brioche style hamburger buns, toasted
    4 large lettuce leaves
    4 slices tomato
    4 thin slices red onion
    ½ cup Heinz Hamburger Dill Pickle Chips


    Spread the mayonnaise on both sides of the toasted brioche buns. Place lettuce, tomato and red onion on each burger bun bottom. Top with BBQ Burger Patties, Crispy Fried Potato Salad Patties, dill pickle chips and the bun tops. 

    Wednesday, June 29, 2022

    Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

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    My second entry for the Karoun Dairies Blogger Recipe Challenge is a serious salad. This is not your standard bag mix of sad wilted Iceberg with two dry shreds of carrot thrown in. This is the main event! I coated cubes of Paneer cheese in Nashville Hot Chicken Oil, grilled it and put it on a Buttermilk Ranch salad loaded with greens, fresh sliced fennel, cucumber and basil. Gluten free, vegetarian and perfect for summer!


     Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

    2 Tablespoons canola oil

    1 ½ teaspoons cayenne pepper

    1 ½ teaspoons smoked paprika

    1 teaspoon light brown sugar

    1 teaspoon cajun seasoning 

    ¾ teaspoons garlic powder

    ¾ teaspoons onion powder

    ½ teaspoon mustard powder

    ½ teaspoon salt

    ½ teaspoon white pepper

    1 (8 oz) package Gopi Paneer 

    2 cups chopped romaine lettuce

    2 cups Butter lettuce, torn into bite sized pieces

    2 cups finely shredded kale

    1 cup thinly shaved fennel

    1 cup sliced seedless cucumbers

    ¼ cup thinly sliced shallot

    ¼ cup fresh basil leaves, thinly sliced

    ¼ cup flat leaf Italian parsley leaves

    ½ teaspoon Cajun seasoning

    1/3 cup buttermilk ranch dressing


    Whisk together the canola oil, cayenne pepper, smoked paprika, brown sugar, cajun seasoning, garlic powder, onion powder, mustard powder, salt and white pepper in a small sauté pan and cook over low heat, for 3-5 minutes, or until warmed through. 

    Preheat a grill pan or outdoor grill to high heat. 

    Cut the paneer cheese into bite sized cubes and toss in the oil mixture. Thread onto metal skewers and grill for 1 minute per side, or until lightly charred. Remove from the heat and brush with any remaining oil mixture.

    In a large serving bowl gently toss the romaine, Butter lettuce, kale, fennel, cucumbers, shallot, basil, parsley and cajun seasoning. Drizzle the salad dressing over the mixture and toss to evenly coat the greens. Place the grilled paneer on top and serve immediately.



    Tuesday, June 28, 2022

    Charred Scallion Labne with Cajun Macque Choux Corn and Crispy Andouille

    Yum

    Growing up in South Louisiana, Macque Choux (a sauteed corn dish) was one of my favorite side dishes and now that it's finally summer corn season I turned that idea into a dip. Charred green onion Labne is the base and crispy spicy andouille bits top it off. Whether you serve it with grilled bread, veggies, pita or chips I promise you it won't last long!

    I am one of 30 bloggers competing in the The Karoun Dairies Blogger Recipe Challenge and this is my Appetizer entry. I had never tried Labne before and I am so glad they selected me to compete and generously sent me their products to work with. Labne is my new favorite foodie find and it will definitely be making a regular appearance in my kitchen from now on. It is super thick and rich and it's almost like cream cheese and yogurt had a baby. It's not too tangy or overly strong either, so if you're scared of regular greek yogurt this is the perfect substitute!


    Charred Scallion Labne with Cajun Macque Choux Corn and Crispy Andouille

    1 large bunch green onions (about 7)

    ½ cup andouille sausage, diced into ¼ inch cubes

    ¼ cup diced red onion

    ¼ cup diced red bell pepper

    2 large garlic cloves, thinly sliced

    1 cup frozen fire roasted corn kernels

    ¼ cup diced tomato

    1 ¼ teaspoons Cajun seasoning 

    1 cup Karoun Mediterranean Labne


    Preheat a grill pan or outdoor grill to medium-high heat. Spray the green onions liberally with olive oil cooking spray and grill for 5-7 minutes, or until well charred and softened. Set aside and allow to cool completely.

    In a large cast iron skillet over medium high heat, cook the andouille sausage until the fat is rendered and the sausage is browned and crisp around the edges. Using a slotted spoon remove the sausage from the pan and place on a paper towel lined plate to drain. 

    To the same skillet add the chopped onion and bell pepper and sauté for 3 minutes, or until the vegetables soften. Add the garlic and continue to cook, stirring often, for 2 minutes. Stir in the corn, tomatoes and ½ teaspoon of the Cajun seasoning and cook for 3 minutes. 

    Place the charred green onions, Labne and remaining Cajun seasoning in the bowl of a food processor and puree until smooth. Pour the mixture into a serving bowl, place the corn mixture in the middle and sprinkle with the andouille. Serve with grilled bread, pita, chips or crackers.

     


          You can follow Karoun Dairies to find recipes and more on their  Website, on FacebookInstagram and  Twitter 


    Sweet and Spicy Coconut Shrimp Tropical Flatbread

    My second entry for Sam's Fresh Salsa Blogger contest only has 8 ingredients, takes less than 20 minutes from start to finish to make an...