Friday, December 22, 2017

Mushroom Marsala Udon Noodle Bowls

The second annual Fortune Asian Noodle Blogger Recipe Challenge is on and I'm so excited to share my first entry with you! This year, the challenge is to create a fusion udon soup so I'm mixing it up with an Italian twist!
Chicken Marsala Udon Soup using Udon Mushroom Flavored Noodles delivers the perfect umami mushroom flavor in less than 30 minutes!
Chef Yaki Mushroom Marsala Udon Noodle Bowls
2 Tablespoons vegetable oil
2 cups sliced mushrooms
1 clove minced garlic
1/3 cup marsala wine
4 cups chicken stock
1 package (7.25 oz) Fortune Udon Noodles Mushroom Flavor
1 ½ cup shredded rotisserie chicken
1 Tablespoon chopped chives

Pour the oil in a medium sized soup pot over medium-high heat.  Sauté the sliced mushrooms until well browned and most of the liquid has cooked off, about 8-10 minutes. Add the garlic and cook for 1 minute. Pour in the marsala wine and cook until almost completely evaporated, about 2 minutes.

Once the marsala has evaporated, stir in the stock and seasoning packet. Bring mixture to a boil, reduce heat to medium and simmer for 10 minutes. Add the shredded chicken and udon noodles to the soup mixture and allow the noodles to simmer in the hot broth without stirring, for 3 minutes. Once the noodles have softened, and chicken is warmed through gently stir to separate the noodles.

Ladle into bowls, sprinkle with chives and serve immediately.
You can purchase JSL Foods products at: Albertson, Lucky's, Von's, Pavilions, WinCo and Target and you can find JSL Foods on their website, Facebook and twitter
#Fortune #ChefYaki

Wednesday, December 6, 2017

Duck Bacon Corn Cakes with Duck Confit and Chipotle Bourbon Maple Butter

I'm so thrilled to be able to share that I am the Grand Prize Winner of the 
My "Father's Day Quack Stacks" - Duck Bacon Corn Cakes with Duck Confit and Chipotle Bourbon Maple Butter won me $6,000 and free duck products for a year!! 
I can't even believe I won and I can't wait to start getting all of those ducky deliveries! 
This was the first year that I entered this contest, and I'm so glad I did. Every year seeing the impressive entries that were up for judging really intimidated me and it kept me from even trying. 
So glad I got over that! 
Now I have two new favorite ingredients that I'm in love with: the confit (so easy to use and already fully cooked) and especially the duck bacon (I'd never heard of it before and now I'm in love)! The duck bacon may become a regular freezer staple from now on. The contest called for dishes that highlighted duck for any holiday and for this recipe, I chose to celebrate Father's Day. When brainstorming ideas I started thinking, what do dads like besides duck? Bourbon and spice. And brunch. And peace and quiet.
At least he can get the first three....
1/2 cup all-purpose flour
1/2 cup yellow corn meal
1 tablespoon sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh corn, roughly chopped
1 egg
½ cup milk
3 Tablespoons butter
1/3 cup minced shallot
½ cup bourbon
3 Tablespoons chipotle puree
1 Tablespoon maple syrup
1 1/3 cup baby arugula leaves
2 Tablespoons chopped chives

Prepare the duck confit per package instructions using the oven method. Once the confit is warmed through, shred the meat and discard the bones and skin. Reserve the pan juices for later use. 

In a cast iron skillet, over medium high heat, cook the bacon until browned and crisp (about 10 minutes).

Remove the bacon with a slotted spoon, and place in a medium mixing bowl. Add the flour, corn meal, sugar, baking powder and salt to the bowl, and stir until thoroughly combined. Gently stir in the corn, egg, milk and 2 Tablespoons of the duck fat. Stir until smooth.

Heat a large nonstick skillet or griddle to medium-high heat. Brush the skillet with the remaining duck fat. Using a ½ cup scoop, pour 4 corn cakes in the skillet and cook for 4-5 minutes per side. 
In the same cast iron skillet the bacon was cooked in, cook the butter and shallots until the shallots are translucent, about 5 minutes. Add the bourbon and cook for about 5 minutes, or until the bourbon has reduced and is almost gone. Once the bourbon has evaporated, pour ½ cup of the reserved pan juices from the duck confit to the sauce and continue to cook another 5 minutes. Whisk in the chipotle and maple syrup. Strain the sauce with a fine mesh strainer.
To serve, place an even amount of baby arugula leaves on four plates. Top with a corn cake, an equal amount of shredded duck confit and drizzle generously with strained sauce. Sprinkle with chives and serve immediately. 
Serves 4.
Be sure to check out my other entry Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade as well! These were a huge hit at my house and didn't last long!

Wednesday, September 27, 2017

Pumpkin Amaretto Bisque with Blue Cheese Honey Crostini

Here in Texas, we are officially in the stage of watching everyone else on Facebook and Instagram enjoy the beginning of Fall, pumpkin spice everything and breaking out the scarves and cute boots while we continue to roast daily. So, even though it's in the high 90's and the humidity is out of control, The Home Town Cook’n Recipe Contest is gearing up for the holidays and they're looking for the best dishes to serve on Thanksgiving. I thought highlighting pumpkin in a savory way and adding a healthy amount of booze would brighten up the holidays even if Mother Nature decides not to cooperate in my neck of the woods. 
Using canned pumpkin makes throwing this soup together quick and easy. I pureed mine in my Vitamix for an ultra velvety finish and the sweet and salty crostini are the perfect crunchy dippers!
3 Tablespoons butter
1 large onion, chopped
2 sprigs fresh thyme
2 ½ teaspoons salt
3/4 teaspoon pepper
3 large garlic cloves, minced
2/3 cup Amaretto liqueur
4 cups chicken stock
4 cups pure pumpkin puree
½ teaspoon freshly grated nutmeg
12 (1/4 inch thick) slices baguette
3 ounces blue cheese
2 Tablespoons honey
½ cup heavy cream

Preheat oven to 400 degrees.
Place the butter in a large soup pot over medium heat. Add the onion, thyme, salt and pepper and sauté for 5-7 minutes. Add the minced garlic, and cook for 2-3 minutes or until the garlic becomes fragrant. Pour in the Amaretto and bring the mixture to a boil. Allow to simmer until Amaretto is reduced by half.
Add the stock, pumpkin puree and nutmeg. Simmer, over low heat for 15 minutes.
While the soup simmers, place the baguette slices in an even layer on a cookie sheet. Place the bread in the oven and toast for 10-12 minutes, flipping them over halfway through. Spread the blue cheese evenly over the crostini and return to the oven for 3 minutes, or until the cheese is warm and melty. Remove from the oven and drizzle with honey.
Turn off the heat, remove the thyme stems and stir the cream into the soup. Using an immersion blender or Vitamix, puree until smooth. Serve immediately with warm crostini.
Serves 6

Wednesday, September 20, 2017

Sensational S'mores

Recently I took part in a S'mores contest on Instagram put on by The Feed Feed and Ghirardelli. To say that my kids were thrilled is a huge understatement! I was so honored to have been chosen as a finalist in their contest. I didn't win, but my kids sure felt like they did!
Here are my entries:
This one was my absolute favorite! I picked up an apple fritter from the bakery, sliced it in half and warmed it up. Sandwich it with a Caramel Chocolate square and a roasted marshmallow and you will be in ooey-goooey caramel apple fritter heaven!
I called this one The Crispy Camper. I used crispy granola bars in place of graham crackers and used the caramel chocolate squares. This might be the only thing I like about camping....
On the first day of school I had this fun treat waiting for the kids after picking them up. I made Funfetti Blondies and then sandwiched it with dark chocolate squares and roasted marshmallows. Throw some more sprinkles on top and you'll be party ready! 
This is the one that was picked as a finalist entry. My son LOVES all things coconut and I was thinking about the Girl Scout Samoa cookies when I came up with this one. I made coconut macaroons and paired them with chocolate caramel squares and toasted giant marshmallows. This was so rich and so decadent and totally stretchy pants worthy!
It is always fun to be featured on a company's Insta feed
Are you following me on instagram yet? Please do -here's the link. 
Spoiler alert: my entire feed is food and Beignet ;)

Monday, September 18, 2017

Sandwich Bros Southwest Strattas

My second entry for The Sandwich Bros recipe contest was actually my favorite. I took their breakfast pita pockets, chopped them up and added them to a mix of eggs, cheese and green chiles. My inspiration was chile rellenos and I loved how quick and easy they were to make!
If you're pressed for time, you could mix these up the night before and then bake them the next day!

Sandwich Bros Southwest Strattas
3 large eggs
¾ cup milk
½ teaspoon garlic salt
1 (7oz) can diced green chiles, drained well
½ cup shredded pepper jack cheese
1 package Sandwich Bros Sausage and Cheese Pocket Sandwiches

Preheat oven to 350 degrees. Spray 4 ramekins with non-stick cooking spray and place on a large cookie sheet.
Whisk the eggs, milk, garlic salt, green chiles and pepper jack cheese together in a large mixing bowl.

Prepare the pocket sandwiches per box instructions. Cut into 1 inch cubes and gently stir into the egg mixture. Divide the mixture evenly between the ramekins and bake for 20-25 minutes.

Serve immediately. 

Friday, September 15, 2017

Sandwich Bros Breakfast Nachos

Goodness gracious I'm so glad it's Friday! Am I the only one that feels like this was the longest week in existence?! To celebrate let's have nachos for breakfast. 
My love for Tex- Mex runs deep and when I saw Sandwich Bros breakfast pita pockets I knew I could give them a southwest spin. These nachos are so quick and easy to make and my kids actually have requested them three times since I made them!
Apparently the judges enjoyed them as well:
"Thank you for participating in the Sandwich Bros. Really Tasty Recipe Contest and congratulations! Your recipe “Sandwich Bros. Breakfast Nachos” was selected as a SANDWICH BROS. Really Tasty Recipe Contest Honorable Mention. 

As an Honorable Mention, you’ve won a Sandwich Bros. Prize Pack (water bottle, bag, t-shirt, nail decals and 52 FREE product coupons)."
My kids will be thrilled with the swag! Thanks Sandwich Bros for a fun contest!!
Sandwich Bros Breakfast Nachos
½ cup drained canned black beans
3/4 cup shredded sharp cheddar cheese
¼ cup diced tomato
¼ cup guacamole
¼ cup sour cream
¼ cup sliced green onion

Preheat oven broiler to high. 

Prepare all 4 sandwiches per package instructions. Once heated, cut each into 4 wedges and arrange in a small pie plate. Top with black beans and cheese. Place under broiler for 2-3 minutes, watching closely to prevent burning, until the cheese is melted and bubbly. 

Top with tomato, guacamole, sour cream and green onion. Serve immediately. 

Makes 4 servings.
Also, if you feel inclined my recipe entry for My Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade is up for fan favorite voting and I would love any votes I can get! You can vote once a day through Monday and the winner will receive $350! Thanks so much!!

Tuesday, September 12, 2017

Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade

My entry for Maple Leaf Farm's duck contest is up for public voting today to hopefully win the People's Choice award- $350!!
Here's the link to vote if you'd like to help me out. It's a quick and easy vote once a day until Monday the 18th at noon:
This is the first year I tried my hand at this contest and I'm kicking myself that I never entered it before. I was intimidated at first, since although I love duck and will order it at a restaurant, I've never made it at home. Now I am in love with the confit (so easy to use and already fully cooked) and especially the duck bacon (I'd never heard of it before and now I'm in love)! The duck bacon may become a regular freezer staple from now on. The contest called for dishes that highlighted duck for a holiday and naturally, I chose to celebrate Mardi Gras. Fried Green Tomatoes are one of my favorite appetizers and the tangy juicy tomatoes are then topped with the shredded duck confit and a creamy spicy duck bacon remoulade sauce. It's set atop mixed greens, sprinked with chives and even more of the crispy salty crunch crumbled duck bacon. You could serve one as a hearty starter, or give each guest two for a main course.

Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade
 
2 packages Maple Leaf Farms Duck Leg Confit (16 oz each)
5 slices Maple Leaf Farms Duck bacon, chopped finely
4 medium green (unripe) tomatoes, cut into ¼-inch-thick slices
3 teaspoons salt, divided
2 cups yellow cornmeal
1 cup panko bread crumbs
1 cup all-purpose flour
1 teaspoon pepper
2 cups buttermilk
6 cups vegetable oil, for frying
1/3 cup mayo
1/3 cup creole or whole grain mustard
1/3 cup ketchup
2 Tablespoons minced shallot
1 Tablespoon lemon juice
2 Tablespoons chopped flat leaf parsley
3 cups mixed salad greens
2 Tablespoons chopped chives
 
Prepare the duck confit per package instructions using the oven method. Once the confit is warmed through, shred the meat and discard the bones and skin. 

In a cast iron skillet, over medium high heat, cook the bacon until browned and crisp (about 10 minutes). Remove the bacon with a slotted spoon, and allow to drain on a paper towel lined plate.

Line a large cookie sheet with paper towels. Sprinkle the tomato slices evenly with 1 1/2 teaspoons of the salt, lay them on the paper towels and let them stand for 30 minutes. After 30 minutes, dry thoroughly with paper towels.

In a large mixing bowl, whisk together cornmeal, bread crumbs, flour, pepper, and the remaining salt. Pour the buttermilk in a shallow dish.

In a large Dutch oven fitted with a deep-fry thermometer, over medium heat, bring the oil up to 350° degrees.

Working in batches dredge the tomato slices, first in buttermilk, then the cornmeal mixture, shaking off any excess. Carefully place tomato slices in hot oil and fry until golden brown, about 3-4 minutes. Remove from the oil using a slotted spoon, and allow to drain on a wire rack.

Place half (about ¼ cup) of the crisped duck bacon into a small mixing bowl. Add the mayo, mustard, ketchup, shallot, lemon juice and parsley to the bacon and whisk to combine.

To serve lay the greens on the bottom of a large platter. Lay the fried green tomatoes on the greens, top evenly with shredded duck confit and drizzle with duck bacon remoulade. Sprinkle with remaining duck bacon and serve immediately.

Serves 6-8

Wednesday, August 30, 2017

Watermelon Ginger Glazed Shrimp over Som Tum Watermelon Salad

I really had a great time coming up with recipes for a watermelon contest recently! I had never considered cooking with watermelon rind and was so surprised once I tried it out how delicious it could be! I've seen pickled watermelon rind before, but had never tasted it since it just sounded strange. Once I started looking at it, when the green peel was cut off the white rind reminded me of one of my favorite Thai dishes- Som Tum. Som Tum is a Thai slaw that uses julienned unripe green papaya, so I decided to swap that out with the watermelon rind. 
Let's make Mai Tai's and share a bowl of this yummy Thai salad!
Watermelon Ginger Glazed Shrimp over Som Tum Watermelon Salad
20 fresh green beans
1 Tablespoon vegetable oil
2 large garlic cloves, minced
1 Tablespoon minced ginger
1 cup watermelon puree
½ cup jalapeno pepper jelly
1 ½ pounds peeled and deveined shrimp
1 teaspoon salt
1 Tablespoon soy sauce
2 Tablespoons lime juice
1 ½ Tablespoons fish sauce
1 ½ Tablespoons brown sugar
4 cups julienned watermelon rind (white part only)
10 halved cherry tomatoes
1 cup cilantro leaves
2 thinly sliced green onions
1 thinly sliced fresno chile pepper

Fill a small mixing bowl with ice water and set aside. Bring 5 cups of water up to a boil in a medium sauce pot over high heat. Once the water is boiling, add the green beans and cook for 3 minutes. After three minutes, drain the green beans and add them to the ice water to cool.
Return the same sauce pot to the stove, and add the oil, garlic and ginger. Cook over low heat for 5-7 minutes. Add the watermelon puree and jalapeno jelly, and allow to simmer until thickened, about 10-15 minutes.
Season shrimp with salt. Heat a large grill pan or outdoor grill over high heat. Grill shrimp for 2-3 minutes per side until pink. Once they are cooked, add the shrimp and soy sauce to the warm glaze and stir to evenly coat.
In a large mixing bowl, whisk together the lime juice, fish sauce and brown sugar. Gently toss the julienned rind, tomatoes, cilantro, green onion and chiles to the dressing.


Divide the slaw into 4 serving bowls.  Top evenly with shrimp and serve immediately.

Sunday, August 27, 2017

Watermelon Quinoa Tabouli

This Watermelon Quinoa Tabouli salad is a recipe I created for a contest a few weeks ago.
While it didn't win, it was just too good not to share! The watermelon is so juicy and bright with the fresh mint it may be my favorite summer salad. And bonus points for being healthy- you don't need to feel any guilt if you polish off the bowl without sharing!
Watermelon Quinoa Tabouli
¼ cup olive oil
6 Tablespoons lemon juice
¾ teaspoon salt
¼ cup finely minced shallot
2 Tablespoons chopped fresh mint
1 cup finely minced flat leaf parsley
1 cup diced English cucumber
4 cups chopped seedless watermelon
1 cup cooked quinoa

In a large mixing bowl whisk together the olive oil, lemon juice, salt and shallot. Add the remaining ingredients to the bowl and stir gently to combine. Serve immediately, or place in the fridge to chill before serving. Serves 4.


Monday, August 14, 2017

Dulce de Leche Krispy Pizza

If you're looking for a no bake treat, this may be the perfect thing! Dulce de Leche makes everything better and this sweet treat is no exception! It's like a Rice Krispy treat and Samoa Girl Scout cookies had a baby and made this incredibly easy but impressive dessert. Perfect for your next pool party!
Dulce de Leche Krispy Pizza
1 1/2 Tablespoons butter
6 ounces marshmallows (about 25)
3 cups crispy rice cereal
¼ cup semi-sweet chocolate chips
¼ teaspoon coconut oil
½ cup La Lechera Dulce de Leche
1/3 cup toasted sweetened flaked coconut
 
 Melt the butter in large sauce pan over low heat. Add the marshmallows and stir constantly until fully melted. Remove from heat and add the cereal. Stir until well coated. Scrape the mixture out of the pan onto a large sheet of parchment paper. Using the back of your spoon, press the mixture into an 11 inch round. Allow to cool for 15 minutes. Place the chocolate chips and coconut oil in a small glass mixing bowl. Heat in the microwave for 1 1/2 minutes, stirring in 30 second intervals until smooth. Using an offset spatula, spread the dulce de leche in the middle of the cooled crispy crust, leaving a ½ inch outer rim. Drizzle with the melted chocolate and sprinkle with toasted coconut. Slice like a pizza and serve immediately!


Wednesday, June 14, 2017

Cracked Pepper Saucy Burgers with Napa Apple Slaw and Sesame Onion Rings & a Giveaway!

I'm so excited to share with you my entry for Saucy Mama's 2017 Blogger Contest! It's a delicious Asian spin on a burger using the amazing Saucy Mama products that they so generously sent to me to play with. They're so generous, in fact, that they are sending one lucky reader one (1) package featuring three Saucy Mama products (except olives & Apricot Ginger Mustard) as an audience prize! You can receive up to 3 entries in the Giveaway:
1) Go to Saucy Mama and leave a comment telling me which 3 sauces you would choose
2) Follow me on Instagram here and come back leaving me a separate comment telling me you did
3) Share this post on Facebook and leave a separate comment telling me that you did
That's it! Good luck!!
Cracked Pepper Saucy Burgers with Napa Apple Slaw and Sesame Onion Rings
Burger Patties:
1 pound ground sirloin
1 pound ground chuck
1 teaspoon salt
1 teaspoon pepper

Creamy Pacific Mustard:
2 teaspoons Asian chili garlic sauce
1/3 cup mayonnaise

Napa Apple Slaw:
1 Tablespoon orange juice
2 ½ cups thinly sliced napa cabbage
2 cups julienned granny smith apple
½ cup thinly sliced green onion
1/3 cup chopped cilantro

Sesame Onion Rings:
6 cups canola oil
2 cups sesame snack sticks
½ cup flour
1 egg
1 large sweet onion, cut into ½ inch thick rings (you will need at least 18 rings)


2 Tablespoons canola oil
6 Brioche or Hawaiian style hamburger buns
Heat a gas grill to medium-high heat.

To make the burger patties, add the sirloin, chuck, salt, pepper, Cracked Pepper Marinade and Creamy Garlic Mustard 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. Cover with plastic wrap and set aside.

To make the Creamy Pacific Mustard, whisk together the Creamy Garlic Mustard, Pacific Rim Ginger Dressing, Asian chili garlic sauce and mayonnaise in a small mixing bowl until smooth. Set in the fridge to chill.

To make the Napa Apple Slaw, whisk the Poppy Seed Dressing, Miso Orange Dressing and orange juice together in a medium mixing bowl until smooth. Add the napa cabbage, apple, green onion and cilantro and toss gently to evenly coat. Set in the fridge to chill.

To make the Sesame Onion Rings, begin by heating the canola oil to 350 degrees in a large, high-sided frying pan fitted with a candy thermometer over medium-high heat. Put the sesame snack sticks and half of the flour in the bowl of a small food processor and pulse until the mixture resembles fine breadcrumbs. Pour the mixture into a shallow pie plate. Place the remaining flour in a separate shallow pie plate. In a third pie plate, whisk together the Pacific Rim Ginger Dressing and the egg. Dredge the onion rings first in the flour, then the egg mixture and finally in the sesame flour until all the onion rings are generously coated. Working in batches, gently lower the coated onion rings into the hot oil and fry for 2-3 minutes per batch, or until browned and crisp. Remove from the hot oil and allow to drain on a wire rack set in a large sheet pan. 

Brush the grill rack with oil. Place the burger patties on the rack, cover and cook, turning only once, about 3-4 minutes per side for medium-rare. 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 toasted cut side of the buns with Creamy Pacific Mustard. Top each bun bottom with an even amount of the Napa Apple Slaw. Place a burger patty on top of that, and then top with 3 or more sesame onion rings. Add the bun tops and serve immediately.

Makes 6 burgers
Giveaway will close at midnight on Wednesday, June 21st. You have 2 days to reply and claim your prize. After that, a new winner will be picked.
Congratulations to our winner, Alida!

Monday, May 22, 2017

Sweet Potato Noodle Carbonara with Poached Eggs

I have an embarrassing amount of  small appliances and kitchen gadgets, so I really had no right buying a spiralizer and adding it to the already cluttered mess that is stored on a metal bakers rack in my laundry room, but I caved. And I'm so glad I did, because I really have used it more than I even thought I would! I love pasta and noodle dishes and my spiralizer allows me to enjoy those dishes guilt free. Sweet potatoes, zucchini, yellow squash and cucumbers have been my recent favorites. If you have a favorite spiralized dish, I'd love to hear about it!
Sweet Potato Noodle Carbonara with Poached Eggs 
1 Tablespoon salt
2 large sweet potatoes, spiralized
1 Tablespoon white vinegar
6 eggs
1 Tablespoon butter
4 slices bacon, sliced
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup parmesan cheese
1 teaspoon salt
½ teaspoon pepper
2 Tablespoons chopped chives

Bring a large pot of water up to a boil over high heat. Place the salt and sweet potato noodles in the water for 2 minutes. Drain, reserving ½ cup of the boiling water to use later.
Fill a large sauce pan ¾ full of water. Bring it up to a very low simmer over medium low heat and then add the vinegar. Crack four of the eggs into individual ramekins. Carefully lower each one into the water and allow it to cook for 4 minutes. Remove with a slotted spoon and allow to drain on a clean kitchen towel. 
In a large skillet melt the butter over medium high heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and place on a paper towel lined plate to drain. 
Remove all but 1 Tablespoon of bacon drippings from the pan and return it to the stove over low heat. Add the garlic and crushed red pepper flakes and sauté for 3-5 minutes, being careful not to burn the garlic. Add the sweet potato noodles and toss gently to finish cooking the noodles, about 2 minutes. 
Whisk together the remaining 2 eggs, parmesan cheese, salt pepper and reserved boiling water in a small mixing bowl. Remove the noodles from the fire and stir the sauce into the noodles, allowing the residual heat to cook the sauce without scrambling the egg mixture. 
Divide the noodles between 4 shallow bowls. Top each with a poached egg and chives and serve immediately. 


Tuesday, April 18, 2017

Chicken Chile Relleno Ramen

The challenge is to make your best camping dish using Top Ramen and there are a load of awesome camping cooking tools up for grabs. It's no surprise that I went with a Tex-Mex spin, and I think the result was even better than I expected!
Chicken Chile Relleno Ramen

1 Tablespoon butter
1 large poblano pepper, sliced into strips
½ of a yellow onion, sliced
1 1/2 cups water
1/2 cup jarred salsa verde
1 pack Nissin Top Ramen chicken flavor
1 cup shredded pepper jack cheese
¼ cup sour cream
1 cup shredded rotisserie chicken

Melt the butter in a sauce pan or small Dutch oven over medium heat.
Add the poblano and onion strips and sauté for 7-10 minutes, or until tender.
Add the water and salsa, and bring to a boil.
Add Top Ramen noodles and seasoning packet, and cook using the package instructions.
Remove the pot from the heat, and stir in the cheese, sour cream and chicken until the cheese is melted.
Serve immediately. Makes 2 servings.



Wednesday, April 12, 2017

Jalapeño Cod Hush Puppies with Cilantro Chimichurri

My second entry for the Saltfish Recipe Blogger Challenge puts a Southwest spin on a Southern favorite! Once it was flaked, the salt cod reminded me a little of crabmeat which I knew would be delicious in a sweet corn batter. These hush puppies get a kick from jalapeno and a bright cilantro chimichurri sauce to make them irresistible!

Jalapeño Cod Hush Puppies with Cilantro Chimichurri
Hush Puppies:

8 ounces Cristobal salt cod fish filets
1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar
1 1/2 cups buttermilk
1 large egg
1 jalapeno pepper, minced
½ cup sliced green onion

Cilantro Chimichurri:1 1/2 cups packed cilantro leaves
1/2 cup flat leaf parsley
1 small clove garlic
2 Tablespoons lime juice
2 Tablespoons red wine vinegar
1/2 cup olive oil
¼ teaspoon salt
1 teaspoon cumin

6 cups canola oil for frying

Place the salt cod filets in a bowl and cover with cold water. Refrigerate for 8 hours, draining the water and replacing it with fresh water every 2 hours. After 8 hours, rinse the cod in cold water, pat dry and cut into 3-inch sections.

Place the cod into a large sauce pot and cover with cold water. Bring the mixture to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the cod flakes easily with a fork, about 15 minutes. Drain and allow to cool.

In a large mixing bowl, whisk the cornmeal, flour, baking powder, salt and sugar. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture. Do not over mix. Gently fold in the cod, jalapeno and green onion until just mixed.

Place the cilantro, parsley, garlic, lime juice, vinegar, olive oil, salt and cumin in a small food processor and blend until smooth. Pour mixture into a small dip bowl for serving.

Heat the oil in a large Dutch oven or electric fryer to 350 degrees over medium-high heat. Working in batches, using a small cookie scoop, carefully spoon about 1 Tablespoon of the batter into the hot oil. Fry until deep golden brown, about 4 minutes. Drain on a paper towel-lined cookie sheet.

Serve immediately with the chimichurri sauce.

Makes 32 hush puppies

You can find Cristobal salt cod fish filets at: Brookshire Brothers, HEB, Fiesta, Food Town, H Mart, Kroger and Los Altos Ranch Market

You can follow them here: Facebook, Twitter, Pinterest, Instagram

Thursday, April 6, 2017

Cajun Cod Fish Cake Sliders with Mardi-Gras Slaw

I am so excited to share my entry for the Blogger Saltfish Recipe Challenge! I'm always excited to try new ingredients and saltfish is something I've never worked with before. When I was younger, I remember my grandpa making Cod Fish Cakes during Lent on Fridays. He always used canned cod (similar to canned tuna), mixed it with mashed potatoes and fried them to a crispy golden brown. I loved them as a kid and probably haven't had one in over 20 years. I knew I wanted to try that same method with the salt cod and modernize it and what I settled on I think you'll really love! Cajun blackening spices jazz up these crispy Cajun Cod Cakes and I made a quick and easy remoulade sauce to go with it. The purple, green and gold Mardi Gras Slaw is colorful and crunchy and, let's be honest here, who doesn't love sweet Hawaiian style rolls? It's a delicious pairing that I hope you enjoy!
Cajun Cod Fish Cake Sliders with Mardi-Gras Slaw
Cod Fish Cakes:
1 1/2 pounds russet potatoes, peeled and cubed
1 Tablespoon Cajun blackening seasoning
¼ cup minced shallot
2 eggs, lightly beaten
1 1/4 cup panko bread crumbs
1/2 cup vegetable oil

Mardi-Gras Slaw:
2 cups thinly sliced red cabbage
1/2 cup thinly sliced yellow bell pepper
1/4 cup sliced green onion
2 Tablespoons chopped flat leaf parsley
2 Tablespoons olive oil 
1 Tablespoon apple cider vinegar 
1/4 teaspoon salt
1/8 teaspoon pepper 

Remoulade Sauce:
2 tsp Louisiana style hot sauce
1/4 cup mayonnaise 
1/4 cup Creole style whole grain mustard
1/2 cup ketchup 
1 Tablespoon lemon juice

15 Sweet Hawaiian style slider rolls, lightly toasted 


Place the salt cod filets in a bowl and cover with cold water. Refrigerate for 8 hours, draining the water and replacing it with fresh water every 2 hours. After 8 hours, rinse the cod in cold water, pat dry and cut into 3-inch sections.
Place the cod and potatoes into a large pot and cover with cold water. Bring the mixture to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool.

In a large mixing bowl, combine the cooled cod and potato mixture, Cajun blackening seasoning and minced shallot and roughly mash with a potato masher. Stir in the eggs until the mixture is evenly combined. Using a cookie scoop, make 15 equal portions, and gently press them in the panko, flattening slightly, creating mini patties. Place the cakes in the fridge for 20 minutes to firm up.
In a medium mixing bowl, toss together the red cabbage, yellow bell pepper, green onion, parsley, olive oil, apple cider vinegar, salt and pepper. Chill until ready to use.

In a small mixing bowl whisk together the hot sauce, mayonnaise, mustard, ketchup and lemon juice. Chill until ready to use.

Heat the oil in a large cast iron skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3-5 minutes per side. Drain on a paper towel-lined plate.

To assemble the sliders, spread a thin layer of the sauce on each side of the toasted slider rolls, place a small scoop of slaw on the bottom half of each roll, top with a cod fish cake and the top half of the buns. Serve immediately.
You can find Cristobal salt cod fish filets at: Brookshire Brothers, HEB, Fiesta, Food Town, H Mart, Kroger and Los Altos Ranch Market
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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
3 ounces crumbled Mediterranean Feta Cheese
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
2 Tablespoons Healthy Solutions Spice Blends Authentic Chili/Taco Seasoning
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

Serrano Honey Lime Vinaigrette

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