Bloody Mary Boursin Gazpacho Shooters

When I think of summer entertaining, my mind immediately goes to refreshing, light and flavor packed! Bonus points are also given for anything that can be made ahead of time, so once my guests arrive, I can relax and enjoy their company. My Bloody Mary Boursin Gazpacho Shooters is exactly that. Loads of fresh veggies are flavored with spice and kick while still feeling light. The creamy crumbled Boursin cools it all down and makes each individual serving feel fancy and indulgent.    

This recipe won the Grand Prize - “Boursin Glamping Experience”, consisting of $2,150, an overnight experience in my backyard for me and three guests, one tent and furnishings for tent, a private chef for catering services, a cocktail welcome reception, a charcuterie board styling class and board burning class, yard game, one private catered dinner, one private catered breakfast the following morning, and one Boursin-branded gift basket

 Bloody Mary Boursin Gazpacho Shooters 

Bloody Mary Gazpacho:

2 very ripe tomatoes

1 cup chopped red bell pepper

1 cup chopped English cucumber

½ cup chopped red onion

½ cup chopped celery

1/3 cup olive oil

¼ cup lemon juice

¼ cup horseradish 

1 Tablespoon Old Bay seasoning 

1 Tablespoon Worcestershire sauce

2 teaspoons garlic powder

2 teaspoons Cajun blackening seasoning

For the rim:

1 teaspoon Old Bay seasoning 

1 teaspoon Cajun blackening seasoning

Garnish:

1 lemon, sliced

8 celery leaves

1 (5.2 ounce) Boursin Garlic & Fine Herb, crumbled

Place the tomatoes, red bell pepper, cucumber, red onion, celery, olive oil, lemon juice, horseradish, Old Bay seasoning, Worcestershire sauce, garlic powder and Cajun blackening seasoning in a blender and puree until completely smooth. Chill in the fridge until ready to serve.

Whisk together the Old Bay seasoning and Cajun blackening seasoning on a small plate. Using a lemon slice, dampen the rim of 8 shot glasses or small appetizer glasses. Dip the rim of the glass in the seasoning to coat.

To serve, pour an equal amount of chilled gazpacho into each glass. Garnish each with lemon, celery leaves and a generous serving of crumbled Boursin Garlic & Fine Herb. Serve immediately. 

Chicken Posole Verde Pizza

This recipe won "Best Entrée" and  $500 in the "Sam’s Fresh Salsa Blogger Recipe Challenge"

Happy Friday! Let's close out the week with Chicken Posole Verde Pizzas!

These are so easy, super cheesy and packed with flavor. I'm using Garlic flavored naan bread as the crusts for these personal sized pizzas. Top those with shredded chicken, poblano peppers and Sam’s Fresh Salsa Verde, load each down with melty pepper jack cheese and top with all the fresh fixins' you'd find on a bowl of posole- crispy radishes, bright cilantro and a squeeze of lime.

I think I should get bonus points for only having 9 ingredients and taking less than 30 minutes to put together too. Your delivery place can't beat that! 

Chicken Posole Verde Pizza

2 teaspoons vegetable oil

1 cup thinly sliced poblano peppers

1 ½ cups Sam’s Fresh Salsa Verde

2 cups shredded rotisserie chicken

3 garlic flavored naan breads (10.5 oz package)

8 ounces shredded pepper jack cheese

¼ cup sliced radishes

¼ cup chopped cilantro

1 lime, cut into wedges

 Heat the oil in a medium skillet over medium high heat. Add the poblano slices and cook for 5 minutes, or until the peppers have softened. Pour in the Sam’s Fresh Salsa Verde, lower the heat, and allow the mixture to simmer until thickened, about 5 minutes. Stir in the chicken and cook until heated through, about 5 minutes.

 While the chicken mixture is cooking, pre-heat oven to 450 degrees and line a large cookie sheet with parchment paper.

 Lay the naan bread on the cookie sheet and place in the oven to crisp up, 3-5 minutes.

 Remove the pan from the oven, flip the naan bread over and top each with an equal amount of the chicken mixture and then the shredded cheese. Place the pan back in the oven for 5 minutes, or until the cheese has melted.

 Remove the pan from the oven, top each pizza with radishes and chopped cilantro. Serve immediately with lime wedges on the side.

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove 

Big as TX Blended BBQ Burger with Brisket and Pickle & Jalapeño Slaw

 “Big as TX Blended BBQ Burger with Brisket and Pickle & Jalapeño Slaw”

Pickle & Jalapeño Slaw:

1 1/3 cup thinly sliced cabbage

4 green onions, thinly sliced

1 large jalapeno, chopped

½ cup chopped bread and butter pickles

4 teaspoons pickle juice

¼ cup mayonnaise

½ teaspoon garlic salt

Blended BBQ Burger:

2 Tablespoons vegetable oil

12 ounces white button mushrooms

2 large garlic cloves, minced

1 Tablespoon Worcestershire sauce

1 Tablespoon BBQ seasoning rub

1-pound ground chuck

8 slices Texas Garlic Toast 

4 slices red onion

2 cups shredded leftover BBQ brisket, warmed

1/3 cup barbecue sauce

In a large mixing bowl, toss together the cabbage, green onions, jalapeno, pickles, pickle juice, mayonnaise and garlic salt. Set he mixture in the fridge to chill.

Heat 1 Tablespoon oil in a large nonstick skillet over medium high heat. Roughly chop mushrooms and add them to the hot oil. Cook for 10 minutes or until mushrooms have browned and softened. Add the garlic and sauté for 2-4 more minutes. Place sautéed mushrooms in a large mixing bowl and set aside to allow them to cool. 

To the large mixing bowl with the chopped sautéed mushrooms, add the Worcestershire sauce, BBQ seasoning and ground beef. Mix thoroughly to combine and shape the meat mixture into 4 patties. Heat the remaining Tablespoon of oil in the pan. Once oil is hot add patties to pan and cook 5-7 minutes or until a brown crust has formed on the underside of the patty. Flip burgers over and cook another 3 minutes. 

Toast the Texas Toast, following the package directions, until nicely golden brown and crisp.

To assemble the burgers, place an equal amount of slaw on 4 toast slices. Top with sliced red onion, a burger patty and shredded brisket. Drizzle with barbecue sauce and top with the remaining toast slices. Serve immediately. 

This is my entry for the Blended Burger Contest put on by the Mushroom Council and Food Network

Sam’s Summer Salad with Watermelon Jicama Vinaigrette and Crispy Prosciutto Chips

Texas summers can be absolutely brutal, so when I think of what to cook on hot summer days I want refreshing, cool, light dishes that are packed with flavor but won’t weigh me down.  All the summer produce is highlighted in this one! Juicy peaches, sweet corn, crisp cucumbers and fresh herbs all come together so beautifully when dressed in a Watermelon Jicama Salsa Vinaigrette. I mean, does it get more summer than that?! 

Sam’s Fresh Watermelon Jicama Salsa is my favorite from their line up and really took me by surprise. I was skeptical at first, but it’s completely addictive and unexpected. If you can stop yourself from eating the whole container with chips, I highly recommend this salad! 

Sam’s Summer Salad with Watermelon Jicama Vinaigrette and Crispy Prosciutto Chips

4 slices prosciutto

1 large ear of corn

½ cup Sam’s Fresh Watermelon Jicama Salsa

2 Tablespoons olive oil

4 teaspoons fresh lemon juice

¼ teaspoon salt

8 ounces Persian cucumbers

1 large avocado, diced

20 assorted baby tomatoes

2 small peaches, cut into wedges

4 teaspoons chopped fresh basil

4 teaspoons chopped fresh mint

Pre-heat oven to 350 degrees.

Lay the prosciutto slices on a large, parchment lined cookie sheet. Bake for 10 minutes, or until golden brown. Set aside to cool and crisp up. Once crisp, break into large pieces.

Heat a cast iron skillet over high heat. Once the pan is screaming hot, place the corn in the pan and cook until all sides are charred, about 10 minutes. Set aside to cool. Once the corn has cooled, cut the charred kernels off the cob.

Place the Sam’s Fresh Watermelon Jicama Salsa, olive oil, lemon juice and salt in a small food processor and puree until smooth. Pour the vinaigrette into a large mixing bowl. 

Using a veggie peeler or mandolin, slice the cucumbers into ribbons. 

Add the cucumber ribbons, charred corn, avocado, baby tomatoes, peaches, basil and mint to the vinaigrette and stir gently to combine. Divide the salad between 4 appetizer plates and top with crispy prosciutto pieces. 

Serve immediately. Makes 4 appetizer servings.

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Cantina Style Shakshuka Skillet

When it comes to breakfast I am team savory all the way. This delicious baked egg dish is my Tex-Mex spin on Shakshuka, eggs baked in a spicy tomato based sauce, and it reminds me a little bit of Huevos Rancheros thanks to the sauce base - Sam's Fresh Cantina Style Salsa.

Poblano peppers, fire roasted tomatoes and smoked paprika give so much smoky depth to this sauce, you won't believe how quick it comes together.

Pour me a mimosa and pass the bread, it's time for brunch!

 Cantina Style Shakshuka Skillet

2 Tablespoons vegetable oil

1 poblano pepper, diced

1 small onion, diced

1 (14.5-ounce) can chopped fire roasted tomatoes with garlic, undrained

1 (12 ounce) container Sam’s Cantina Medium Salsa

¾ teaspoon salt

½ teaspoon smoked paprika

6 eggs

1/3 cup crumbled queso fresco

¼ cup chopped cilantro

1 warm baguette

Pre-heat oven to 375 degrees.

In a large, oven proof sauté pan heat the oil over medium heat. Sauté the diced poblano, onion and ½ cup water until the vegetables have softened and the water has evaporated, about 10-12 minutes. Add the canned tomatoes, salsa, ½ teaspoon of the salt and paprika and allow the mixture to simmer for 10-15 minutes, or until the vegetables are soft and the sauce has thickened.

Using a spoon, create six wells evenly across the surface of the sauce. Crack the eggs and gently place one in each well. Sprinkle the eggs with the remaining salt and transfer the skillet to the oven. Cook until the whites are cooked through, about 10- 15 minutes.

Remove the pan from the oven, sprinkle with the crumbled cheese and cilantro. Serve with warm baguette, for dipping.

Serves 4-6

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Cajun Blackened Shrimp with Gazpacho Verde

Look how pretty!

This is my second entry for the "Sam’s Fresh Salsa Blogger Recipe Challenge" and I really think it's THE perfect appetizer to start any summer meal!

Spicy Cajun blackened shrimp sits on top of a creamy, cool, tangy, refreshing soup that's full of veggies - tomatillos, kale, cucumber, celery. Healthy, gorgeous and easy to make- that sounds like the perfect poolside snack!

Cajun Blackened Shrimp with Gazpacho Verde

1 (12 ounce) container Sam’s Fresh Salsa Verde

½ cup English cucumber

½ cup baby kale and spinach greens

¼ cup chopped celery

¼ cup chopped white onion

¼ cup baby yellow tomatoes 

2 Tablespoons fresh parsley leaves

2 green onions, chopped

2 Tablespoons plain Greek yogurt

12 large shrimp, peeled and deveined 

1 teaspoon Cajun blackening seasoning blend

2 hardboiled eggs, cut into quarters

2 Tablespoons celery heart leaves

Place 4 appetizer sized bowls in the fridge to chill.

Place the Sam’s Fresh Salsa Verde, cucumber, greens, celery, white onion, tomatoes, parsley, green onions and Greek yogurt in a large blender and puree until smooth. Set in the fridge to chill.

Heat a large cast iron skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with the seasoning. Once the pan is hot cook the shrimp, about 3 minutes per side, until cooked through.

Pour the gazpacho into the chilled bowls, top with blackened shrimp, half of a hardboiled egg and celery leaves. Serve immediately. 

Makes 4 appetizer servings

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Cantina Style Mussels & Chorizo

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge" and this is my first entry! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

First up is my " Cantina Style Mussels & Chorizo" 

Mussels are quick to cook, always in season and super affordable. They look and taste fancy and special without much effort and who doesn't love a dish that calls for dunking a whole loaf of bread into the delicious sauce at the bottom of the pot?

 Cantina Style Mussels & Chorizo 

1 Tablespoon olive oil

1-pound fresh Mexican style chorizo

1 small white onion, chopped

½ small red bell pepper, chopped

1 jalapeno, seeds removed and chopped

2 cups chicken stock

1 (12 ounce) container Sam’s Fresh Cantina Medium Salsa

1 fresh bay leaf

2 pounds mussels

¼ cup chopped cilantro

1 lime, cut into wedges

1 baguette, warmed

In a large dutch oven, heat the oil over medium-high heat. Remove the chorizo from the casing and break it up into large bite sized pieces. Add the chorizo to the oil and cook 10 minutes, or until browned around the edges. 

Add the onion, bell pepper and jalapeno and sauté until softened, 5 minutes. Stir in the chicken stock, salsa and bay leaf. Allow the mixture to come up to a simmer and cook for 10 minutes. 

Place the mussels in the pot, cover and cook for about 3 minutes. Gently stir the mixture, allowing the mussels that have not opened yet to go to the bottom of the pot and continue to cook, covered, for about 3-5 minutes longer, or until all the mussels are open.

Sprinkle the pot with cilantro and serve with lime wedges and baguette slices.

Serves 4

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas

This is my entry for Lotus Foods Do The Rice Thing recipe contest

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas - I took Lotus Rice Noodles and put a Greek Salad spin on them. Creamy garlic humus vinaigrette, fresh veggies and crispy roasted chickpeas make this delicious meat free meal perfect for summer

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas

¼ cup canned chickpeas, rinsed and dried well

½ teaspoon olive oil

1 package Lotus Foods Organic Jade Pearl Rice Ramen Wakame Miso Soup Noodles

4 teaspoons garlic flavored hummus 

2 teaspoons red wine vinegar

4 teaspoons olive oil

¼ cup baby arugula leaves

1 Tablespoon chopped cucumber

1 Tablespoon chopped roasted red bell pepper

2 Kalamata olives, sliced

1 Tablespoon crumbled feta cheese

2 teaspoons chopped fresh mint

Pre-heat the oven to 425 degrees. 

In a small bowl toss together the chickpeas, olive oil and 1 teaspoon of the seasoning packet from the noodles. Pour the mixture onto a small foil lined cookie sheet and place in the oven for 15-20 minutes, or until the chickpeas are crisp and toasted.

While the chickpeas roast, bring 2 cups of water to boil in a small sauce pot over high heat. Add the noodles and cook for 4 minutes. Drain the noodles and rinse with cold water. Set aside to cool.

In a medium mixing bowl whisk together the hummus, red wine vinegar, olive oil and ½ teaspoon of the seasoning packet from the noodles. Gently stir in the noodles, arugula, cucumber, roasted red bell pepper, olives and feta until well coated. Top with the crispy chickpeas and chopped mint.

Serve immediately.