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 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

 

Blackened Salmon with Pineapple Mango Salsa Tabouli

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 

Berry Chantilly Napoleons

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

Cali Style Everything Bagel Avocado Breakfast Stacks

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's, Facebook , Instagram, Twitter 

#WicksPies #TrustTheCrust #InCrustWeTrust

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

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's, Facebook , Instagram, Twitter 

#WicksPies #TrustTheCrust #InCrustWeTrust

Clam Bake Rice Cakes with Old Bay Aioli

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.

Sheet Pan Shrimp Scampi Fried Rice with Crispy Prosciutto

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.

Spicy Muffuletta Pimento Cheese

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.

 

All American BBQ Burgers with Crispy Fried Potato Salad

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. 

Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

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.

Charred Scallion Labne with Cajun Macque Choux Corn and Crispy Andouille

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 Facebook, Instagram and  Twitter 

Green Chile Bacon Beignets with Roja Ranch Dip

This is my second entry for 505 Southwestern's “25 Years of Flavor” Recipe Contest and I think it’s a winner. I combined my two favorite things- Tex-Mex and Cajun flavors and mashed them together to create fluffy fried batter full of bacon and roasted green chiles dunked in an enchilada ranch dipping sauce. I can’t think of anything better right now and I’m really hoping the judges agree!

Green Chile Bacon Beignets with Roja Ranch Dip

1 cup 505 Southwestern Hatch Valley Red Enchilada & Tamale Sauce

1 cup ranch dressing 

2 cups flour

½ cup cornmeal

6 Tablespoons sugar

2 teaspoons Cajun seasoning

2 ½ teaspoons baking powder

1/4 teaspoon baking soda

1 cup buttermilk

2 large eggs

¼ cup sliced green onion

1 ½ cups 505 Southwestern Flame Roasted Green Chile

1 cup chopped cooked bacon

In a small bowl whisk together the Red Enchilada & Tamale Sauce and ranch dressing. Place in the fridge to chill.

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 360° over medium high heat.

In a small mixing bowl whisk together the flour, cornmeal, sugar, Cajun seasoning, baking powder, and baking soda. In a separate large mixing bowl, whisk together the buttermilk, eggs, green onion, Green Chiles and bacon. Add the flour mixture to the wet mixture and stir until just barely combined. 

Once the oil is hot, using a small cookie scoop carefully drop balls of batter into the oil. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. Transfer to a paper towel lined cookie sheet and allow to drain. 

Serve immediately with Roja Ranch for dipping. Makes 45 beignets.

 

Chicken Al Pastor Taquitos with Tomatillo Garlic Ranch

This is my entry for 505 Southwestern's 25 Years of Flavor Recipe Contest. I took two of their salsas and made taquitos with an Al Pastor spin. Shredded chicken is cooked down in a pineapple mango salsa and all wrapped up in crispy oven baked corn tortillas. Top them off with a Tomatillo Garlic & Lime Ranch sauce and crumbled cotija cheese and dig in!

 Chicken Al Pastor Taquitos with Tomatillo Garlic Ranch

1-pound boneless skinless chicken breast, cut into 2-inch cubes

½ cup diced onion

1 cup 505 Southwestern Pineapple Mango Jalapeno Salsa

1 teaspoon cumin

1 Tablespoon (2 packets) Latin seasoning blend with achiote

½ teaspoon salt

12 corn tortillas

½ cup 505 Southwestern Tomatillo Garlic & Lime Salsa

½ cup packed cilantro leaves

¼ cup Ranch dressing

½ cup crumbled cotija cheese

1 lime, cut into wedges

Combine the chicken, onion, Pineapple Mango Jalapeno Salsa, cumin, spice blend and salt in a large sauce pot. Cover the pot and place over medium low heat. Cook for about 30 minutes, stirring occasionally until the chicken is cooked through and easy to shred. Using two forks, shred the chicken and stir to coat evenly with the sauce and set aside to cool slightly. 

Set the oven to 400° and generously spray a foil lined cookie sheet with olive oil spray. Place about ¼ cup of the chicken mixture on each tortilla, roll tightly and place seam side down on the oiled cookie sheet. Spray the tops of each taquito and place in the oven for 15 minutes, or until browned and crisp.

Puree the Tomatillo Garlic & Lime Salsa, cilantro leaves and Ranch dressing until smooth in a small food processor. 

Place the taquitos on a platter. Drizzle with some Tomatillo Garlic Ranch sauce, sprinkle with the cheese and serve with lime wedges and remaining Tomatillo Garlic Ranch sauce for dipping.

Italian Grinder Style Wild Rice Salad

Italian Grinder Style Wild Rice Salad – all the flavors of your favorite sub sandwich but leveled up with wild rice to make it filling and healthy! Perfect for summer and easy to make ahead! 

Italian Grinder Style Wild Rice Salad

½ cup bottled Italian vinaigrette

½ teaspoon crushed red pepper flakes

½ teaspoon dried oregano

1 Tablespoon mayonnaise 

3 Tablespoons chopped pickled banana peppers

¼ cup diced red onion

2 cups cooked wild rice

½ cup diced ham 

½ cup Provolone cheese, cut into small cubes

½ cup diced tomato

4 cups very thinly sliced iceberg lettuce

In a large mixing bowl whisk together the Italian vinaigrette, red pepper flakes, oregano, mayonnaise, banana peppers and red onion. Add the wild rice, ham, cheese, and tomato to the bowl and stir gently to evenly coat. To serve place the lettuce on a large serving platter and pour the wild rice salad in the middle.

 

Dim Sum Dumpling Burgers with Crispy Wonton Crab Rangoon and Napa Cabbage Slaw

 It has been almost 4 months since I've had a contest to create a recipe for and I can not tell you how happy I am to be able to have the chance to be back in the kitchen working on entries again! This one I'm sharing today is for a contest that I have entered before and never won. I'm really hoping that what I've created this year catches the judges eyes and the $10,000 prize because I can promise you the flavor is insane in these! 

Dim Sum Dumpling Burgers with Crispy Wonton Crab Rangoon and Napa Cabbage Slaw

4 ounces room temperature whipped cream cheese

¼ cup finely sliced green onion

½ teaspoon white pepper

1 cup shredded imitation crab meat

1 ½ cups thinly shaved napa cabbage

¼ cup thinly sliced green onion

¼ cup cilantro leaves

1 small jalapeno, seeds and ribs removed, sliced thinly

1 Tablespoon olive oil

12 ounces cremini mushrooms

2 Tablespoons low sodium soy sauce

1 Tablespoon sesame oil

2 large garlic cloves, minced

2 Tablespoons finely minced ginger

2 Tablespoons panko

½ teaspoon salt

1 ½ teaspoon white pepper

½ pound lean ground pork

½ pound lean ground beef

½ cup sweet Thai chili sauce

4 sweet Hawaiian hamburger buns, toasted

1 cup fried wonton strips

In a medium mixing bowl stir together the cream cheese, green onion and white pepper. Gently stir in the crab meat until evenly mixed and place in the fridge to chill.

In a separate medium mixing bowl gently toss the napa cabbage, green onion, cilantro and jalapeno slices together.

Heat the oil in a large cast-iron 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 soy sauce, sesame oil, garlic and ginger and sauté for 2-4 more minutes. Place the sautéed mushroom mixture 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 panko, salt, white pepper, ground pork and ground beef. Mix thoroughly to combine and shape the meat mixture into 4 patties. Heat a large cast-iron skillet over medium high heat, add patties to pan and cook 5 minutes or until a brown crust has formed on the underside of the patty. Flip burgers over and cook another 5 minutes. Brush the patties with the sweet Thai chili sauce. 

To serve spread the remaining sweet Thai chili sauce on both sides of the toasted buns. Top each bottom bun with the cabbage mixture, a mushroom burger patty, some wonton strips, a scoop of the crab Rangoon mixture, more wonton strips, and the top bun. Serve immediately. 

Greek Salad Style Tot-chos with Chimichurri Drizzle

I saved the best for last. This is my final entry for the Big Mountain Foods Recipe Challenge and it is by far my favorite! My son, who is home sick, ate half of this tray and said "I like staying home sick way better than being at school" and he didn't mean hanging out with mom. It was these tot-chos that had my bottomless pit teenage son smiling.

I tossed frozen tots with greek seasoning and baked them till crispy. Loaded them down with Big Mountain Foods CauliCrumble Veggie Grounds, hummus, fresh veggies and the most delicious chimichurri sauce. These are so so delicious I promise you would never guess they're vegan!

Greek Salad Style Tot-chos with Chimichurri Drizzle

 2 pounds frozen potato tots

2 teaspoons Greek seasoning spice blend

½ cup packed fresh Italian parsley leaves

1 small garlic clove

1 teaspoon dried oregano

1 Tablespoon red wine vinegar

1/8 teaspoon red pepper flakes

1/8 teaspoon kosher salt

1/4 cup extra-virgin olive oil

1/8 teaspoon cumin

1 cup Big Mountain Foods CauliCrumble Veggie Grounds

½ cup roasted garlic hummus

1/3 cup chopped tomato

1/3 cup chopped cucumber

2 Tablespoons chopped kalamata olives

2 Tablespoons chopped pepperoncini peppers

 

Preheat your oven to 425 degrees F.

Spread the frozen tots out evenly on a large cookie sheet and bake for 10 minutes. Remove the pan from the oven and sprinkle the tots with the Greek seasoning, tossing to combine. Place in the oven for another 10 minutes, or until evenly browned and crispy.

While the tots bake, make the Chimichurri sauce. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, oil, and cumin in a mini blender or small food processor and puree until smooth.

Heat the CauliCrumble Veggie Grounds in the microwave according to the package instructions.

When the tots are crisp remove them from the oven and place them on your serving plate. Drizzle with hummus, top with CauliCrumble Veggie Grounds, tomato, cucumber, olives and pepperoncini peppers. Drizzle with Chimichurri sauce and serve immediately.

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Sausage Fajita & Grits Brunch Bowls

Here’s my second entry for the Big Mountain Foods Recipe Challenge and it’s Brunch time! Gluten free and Vegan can still be delicious with my Tex-Mex spin on the classic Shrimp and Grits dish that I love so much. Creamy garlic grits are topped with charred peppers, onions and Big Mountain Foods Superfood Brekkie Links tossed in a bright tomatillo salsa. Top it off with guac, cilantro and pickled jalapenos for freshness and all you'll need to decide is whether it's mimosa or margarita time!

Sausage Fajita & Grits Brunch Bowls

 2 cups unsweetened coconut milk

2 cups vegetable stock

1 cup coarse ground yellow cornmeal

1 ½ teaspoons salt

1 teaspoon garlic powder

½ cup thinly sliced onion

½ cup thinly sliced poblano pepper

½ cup thinly sliced red bell pepper

½ cup thinly sliced orange or yellow bell pepper

1 (10.58 ounce) package Big Mountain Foods Superfood Brekkie Links, sliced

¼ cup tomatillo salsa

½ cup guacamole

¼ cup minced cilantro

2 Tablespoons pickled jalapenos

 

In a medium sauce pot over high heat, bring the coconut milk and vegetable stock to a boil. Whisk in the cornmeal, salt and garlic powder and allow to cook for 8-10 minutes, or until tender and thickened. Cover and set aside to keep warm.

 Heat a large cast iron skillet over high heat. Once the pan is very hot, add the peppers and onions in a single layer. Allow the veggies to char, without stirring for 4 minutes. Stir the peppers and onions and continue to cook for 2 more minutes, allowing the veggies to soften. Push the mixture to one side of the pan and add the sausage to the skillet. Cook for 2 minutes, or until the sausages begin to brown. Stir in the salsa and turn off the heat.

 To serve spoon the grits into bowls, top with sausage fajita mixture, guacamole, cilantro, and pickled jalapenos.

 Serves 4

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