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 

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.

 

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.

 

Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble

This is my first entry for the Big Mountain Foods Recipe Challenge - it's Vegan, Gluten Free and surprised even my biggest meat eaters! I made a creamy corn and veggie chowder topped off with a mushroom crumble that's spiced like my favorite andouille sausage! This is healthy, cozy comfort food you don't have to feel guilty about!

Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble

1 (14 ounce bag) riced cauliflower

2 ½ cups unsweetened coconut milk

2 Tablespoons organic reduced sodium vegetable broth base concentrate

1 Tablespoon olive oil

1 small onion, diced

1 large poblano pepper, diced

2 cloves garlic, minced

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon turmeric

½ teaspoon oregano

½ cup diced yellow squash

½ cup diced zucchini 

1 (9 oz) bag frozen fire roasted corn kernels 

1 (10.58 oz) package Big Mountain Foods Lion's Mane Mushroom Crumble

1 ½ teaspoons low sodium Cajun seasoning blend 

1 ½ teaspoons smoked paprika

½ cup minced cilantro

In a blender puree the cauliflower, unsweetened coconut milk and vegetable broth base until completely smooth.

Heat the oil in a large dutch oven over medium high heat. Add the onion, poblano and garlic and cook for 2-4 minutes, or until the vegetables have softened. Add the cumin, salt and turmeric and allow to cook for 2 minutes, stirring often, to toast the spices. 

Add the oregano, squash, zucchini and corn to the pot and cook for 3-5 minutes. Pour in the coconut milk mixture and bring to a simmer. Allow to simmer for 5 minutes, or until the squash has become tender.

In a medium sauté pan over medium heat, add the Lion's Mane Mushroom Crumble, Cajun seasoning blend and smoked paprika. Cook until the mixture has warmed through.

To serve, ladle the soup into bowls, top with a generous amount of the mushroom crumble and cilantro and serve immediately.

Serves 6

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

 #BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Chicken and Andouille Yakisoba Jambalaya

This is my second entry for the “Fortune Noodle Blogger Recipe Challenge”

With only 6 ingredients and less than 15 minutes of cook time, these Cajun style stir fry noodles are perfect any night of the week!

Chicken and Andouille Yakisoba Jambalaya

1 package (7.7 ounces) Fortune Noodle Hot & Spicy Yakisoba Stir-Fry Noodles

3 green onions

1 Tablespoon butter

2/3 cup andouille sausage, chopped 

8 ounces boneless skinless chicken breast, sliced

¼ cup celery, sliced

¼ cup water

¼ cup dry white wine 

Place the noodles in a small colander and run hot tap water over them until they soften slightly. Set aside to drain. 

Slice the green onions and set 2 Tablespoons of the green tops aside.

Melt the butter in a large skillet over medium high heat. Add the andouille and cook until browned and slightly crisp, about 3 minutes. Add the chicken, celery and the green onion bottoms and sprinkle with the seasoning packet. Stir fry for about 3 minutes. 

Pour in the water, wine and noodles and toss to combine. Continue to cook for 3-5 minutes, or until the noodles are fully softened and the sauce has thickened and coats the mixture evenly.

Divide the skillet into 2 serving plates, sprinkle with the reserved green onion tops and serve immediately.

Serves 2.

#cooklikeawokstar #norulestostirfry #fortunerecipechallenge 

You can follow Fortune Noodle on their Website, Facebook, Twitter, Instagram

You can purchase Fortune products at Safeway, Fred Meyer, QFC, Albertson's, Associated Stores, Cub Foods, United Supermarkets, Roche Bros, Meijer, Shaw's, Stop N Shop, Price Rite, Shop Rite, Wakefern, Price Chopper, Giant, HEB, Walmart and Grocery Outlet

Roasted Garlic Muffuletta Dip

 

New Orleans has been heavy on my heart lately, and this dip is a take of one of my very favorite sandwiches from where I grew up. I have always liked Muffulettas, and growing up in the New Orleans area, I have had my fair share of them. I'm pretty sure almost every single wedding, shower or party I went to growing up had some form of them served. Whether it was the huge whole loaf version cut into wedges or the cute little mini ones, they were always available. It combines so many things I love together- carbs, cheese, salty briny olives and a few delicious Italian cold cuts. It wasn't until I was in college that I had my first toasted Muffuletta and ever since then I don't want mine any other way! 

Roasted Garlic Muffuletta Dip

¼ cup Hellmann’s Roasted Garlic Sauce

4 ounces room temperature cream cheese

¼ teaspoon Italian seasoning

½ cup shredded provolone cheese

½ cup shredded mozzarella cheese

2 ounces finely minced ham

2 ounces finely minced peppered salami

¼ cup giardiniera (jarred pickled Italian vegetables), chopped

¼ cup green olives, chopped

¼ cup black olives, chopped

1 Tablespoon minced fresh parsley

Pre-heat oven to 375 degrees. 

In a medium mixing bowl stir together the Hellmann’s Roasted Garlic Sauce, cream cheese and Italian seasoning until smooth and well incorporated. Stir in the shredded cheeses, ham, salami, giardiniera, green olives and black olives until well mixed. 

Place the mixture in an oven safe dish and bake for 15 minutes, or until the cheese is melted and the dip is warmed through. Sprinkle with parsley and serve with sesame seed crostini or any fresh crunchy vegetable (celery sticks, carrots, radish slices, cucumber rounds, bell pepper strips)

Sesame Seed Crostini

1 package sesame seed buns or 1 sesame seed baguette

Pre-heat oven to 375 degrees. 

Slice the bread into ¼ inch thick slices and lay on a large cookie sheet in a single layer. Spray each side with olive oil cooking spray and bake for 5 minutes, or until lightly browned and crisp. Flip each piece over, return to the oven and continue to bake for another 5 minutes, or until evenly toasted. 

#minichallenge #deliclubdippin  #hellmannsdeliclub

Korean Style Shrimp Po-Boys with Kimchi Pickles

I have really enjoyed working with the delicious sauces that Lucky Foods sent me and this is my second entry for Lucky Foods' Blogger Recipe Contest!

Have you ever had Bang Bang Shrimp? They're crispy fried shrimp tossed in a creamy, spicy, sweet sauce that is absolutely addictive. That was my inspiration for this dish. Y'all know I love a po-boy too, so the idea for this recipe came together for me in no-time. I also need you to know that my son ate 3 of these in one sitting last night, so let that be your proof of how yummy these are!

Korean Style Shrimp Po-Boys with Kimchi Pickles

½ cup Lucky Foods Seoul Vegan Original Kimchi

½ cup sliced dill pickle chips, drained well

¾ cup Lucky Foods Seoul Kimchi Mayo

¼ cup sweet Thai Chili Sauce

2 Tablespoons honey

6 cups canola oil for frying

2 pounds large raw shrimp, shelled and deveined

1 cup buttermilk

1 cup cornstarch

2 (15 inch) French bread loaves

2 cups shredded iceberg lettuce

4 small tomatoes, sliced

2 Tablespoons sliced green onion

In a small mixing bowl stir together the kimchi and pickles. Set aside to marinade.

In a separate small mixing bowl whisk together the Lucky Foods Seoul Kimchi Mayo, Sweet Thai Chili Sauce and honey.

Pour the canola oil into a small Dutch oven fitted with a candy thermometer and place over medium high heat. Bring the heat to 375 degrees.

While the oil is heating, place the shrimp and the buttermilk in a small mixing bowl and toss so the shrimp are evenly coated. Remove the shrimp from the buttermilk, allow the excess to drain off and coat in the cornstarch. Working in batches, fry the shrimp until lightly brown, about 3-4 minutes, and place on a cooling rack placed in a large cookie sheet to drain the excess oil.

Once all the shrimp are fried, add them to a large mixing bowl along with 2/3 cup of the Kimchi Mayo mixture. Toss to coat the shrimp evenly. 

Slice the bread loaves in half, lengthwise and spread a thin layer of the remaining Kimchi Mayo mixture on both sides. Top each evenly with shredded lettuce, sliced tomatoes, and a generous amount of the shrimp. Sprinkle with green onions, slice into 6 portions and serve immediately with the kimchi pickles on the side.

You can follow Lucky Foods on their website, Facebook and Instagram

#eatluckyfoods #luckyfoodsrecipechallenge

Hatch Chile & Roasted Corn Beignets with Hatch Cilantro Ranch

This is my entry for Melissa's Produce Hatch at Home Contest! It’s Hatch Chile Season and they are looking for the best Hatch Chile recipe out there. The chiles are the star of the show in this one. First, they are stirred into the batter along with roasted sweet corn and fried until golden and gorgeous and impossibly fluffy. Then they are pureed into the best ranch dip you’ll ever have. Seriously, if you don’t have time to make the Beignets, please make the ranch. It will be on repeat at my house until further notice!
 

Hatch Chile & Roasted Corn Beignets with Hatch Cilantro Ranch

¾ cup roasted, peeled, seeded and diced Hatch Chiles

½ cup packed cilantro leaves

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 ½ cup buttermilk

2 large eggs

1 large (about 4 Tablespoons) sliced green onion

1 cup roasted, peeled, seeded and diced Hatch Chiles

1 cup roasted corn kernels

 

Place the Hatch Chiles, cilantro and ranch dressing in a small blender and puree until smooth. Set 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 degrees over medium high heat.

In a small mixing bowl whisk together the flour, cornmeal, baking powder, sugar, cajun seasoning and baking soda. In a separate large mixing bowl, whisk together the buttermilk, eggs, green onion, Hatch Chiles and corn. 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 Hatch Cilantro Ranch for dipping.

Makes 40 beignets

Blackened Turkey Tenderloin Po Boy with Avocado & Bacon Remoulade

 

This is my entry for the "Grill Outside The Lines Contest"

Blackened Turkey Tenderloin Po Boy with Avocado & Bacon Remoulade 

1 ½ Tablespoons Cajun Blackening Seasoning Blend

1 package Honeysuckle White Turkey Breast Tenderloins

1 cup mayonnaise

2 Tablespoons creole style mustard

2 Tablespoons hot sauce

2 Tablespoons chili sauce

2 Tablespoons lemon juice

1 teaspoon garlic powder

2 teaspoons white pepper

½ cup finely chopped bacon

2 (15 inch) French bread loaves

2 cups shredded iceberg lettuce

4 small tomatoes, sliced

1 cup hamburger pickle chips

Preheat grill to high heat.

Season the turkey with the blackening seasoning and grill for about 10 minutes per side (until it reaches an internal temperature of 165 degrees).

Remove from the grill and tent with foil. Allow to rest for 5-10 minutes and then slice.

In a small bowl stir together the mayonnaise, mustard, hot sauce, chili sauce, lemon juice, garlic powder, white pepper and bacon.

Slice the bread loaves in half, lengthwise and spread a thin layer of the Remoulade Sauce on both sides. Top each evenly with shredded lettuce, sliced tomatoes, pickles and a generous amount of sliced turkey. Drizzle with Remoulade Sauce and slice into 6 portions. Serve immediately.

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

"Bogle on the Bayou" Crawfish Pizza with Fried Green Tomatoes, Crispy Andouille & Remoulade Drizzle

Bogle Winery is hosting the Flavors of The Nation Pizza Recipe Contest and asking for your best recipe for a pizza that represents your home state. This is my first entry, and I am absolutely in love with it!

I call this pizza “Bogle on the Bayou" Crawfish Pizza with Fried Green Tomatoes, Crispy Andouille & Remoulade Drizzle” Growing up in South Louisiana, one of my favorite things to do was stand around with friends and family at a crawfish boil and I especially loved all the dishes we could create with the leftovers! This pizza is the perfect blend of all the flavors I grew up loving. Crispy fried green tomatoes take this pizza over the top! Don’t worry if you have trouble finding green tomatoes, tomatillos are a fantastic substitute – you’ll never know the difference. Finally, the Remoulade sauce ties everything together and is a fabulous dip for any leftover fried green tomatoes! 

"Bogle on the Bayou" Crawfish Pizza with Fried Green Tomatoes, Crispy Andouille & Remoulade Drizzle

1 cup warm water (105-115 degrees)

1 1/8 teaspoons active dry yeast 

2 ½ plus ¼ cups all-purpose flour

1 tsp fine sea salt

½ teaspoon honey

1 Tablespoon olive oil

1 ½ teaspoons cornmeal

1/3 cup mayonnaise

1 Tablespoon creole style mustard

2 teaspoons hot sauce

1 Tablespoon chili sauce

2 teaspoons lemon juice

½ teaspoon garlic powder

½ teaspoon white pepper

½ cup yellow cornmeal

¼ cup breadcrumbs

¼ cup all-purpose flour

½ teaspoon pepper

½ teaspoon salt

1 cup buttermilk

4 cups vegetable oil, for frying

2 small to medium green tomatoes (about 10 ounces), cut into ¼-inch-thick slices 

1 cup cubed andouille

5 ½ cups freshly shredded pepper jack cheese

1 ½ cups cooked and peeled Louisiana crawfish tails

1 cup frozen fire roasted corn kernels, thawed 

2 Tablespoons sliced green onion

To make the pizza dough put the water in the bowl of a stand mixer, sprinkle on the yeast and let the mixture sit and foam for 10 minutes. Stir in 1 ½ cups of the flour, salt and honey and stir until smooth.

Add 1 more cup of flour and continue to knead with the dough hook attachment until smooth and no longer sticking to the bowl. Add the remaining flour, by the Tablespoon full, only if needed, until the dough is no longer sticking to the sides of the bowl. Knead on medium speed for about 10 minutes. Remove the dough from the mixer bowl and shape it into a ball. Brush the bowl and dough ball with the olive oil, cover with a towel and set aside to rise for 3 hours.

While the dough is rising, make the Remoulade Sauce. Whisk together the mayonnaise, creole style mustard, hot sauce, chili sauce, lemon juice, garlic powder and white pepper together in a small bowl. Place in the fridge to chill.

To make the Fried Green Tomatoes In a large mixing bowl, whisk together cornmeal, breadcrumbs, flour, pepper, and the salt. Pour the buttermilk in a shallow dish.

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

Working in batches, dredge the tomatoes first in the cornmeal mixture, then in buttermilk, then the cornmeal mixture again, shaking off any excess. Carefully place tomatoes 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.

In a small frying pan cook the andouille sausage over medium high heat, about 5 minutes, until the sausage is crisp and browned. Set aside for later use

Once the dough has risen, cut in half and roll into smooth balls. Allow to rest 20-45 min before using.

Pre-heat a pizza oven to high heat, or an oven with a pizza stone in it to 500 degrees.

Sprinkle a pizza peel with half of the cornmeal and gently press and stretch a ball of dough into a 10-inch round. 

Spread a thin layer of Remoulade sauce on the pizza dough. Sprinkle the dough with 2 cups of the shredded cheese. Place half of each of the andouille, crawfish tails and fire roasted corn evenly across the dough. 

Slide into the oven and bake until the crust is golden and crisp and the cheeses have melted, about 10 minutes.

Open the pizza oven and top the pizza with half of the fried green tomatoes and ¾ cup more of the shredded cheese. Close the oven and allow the pizza to continue to bake for 3-5 minutes, or until the cheese is melted and the crust has browned.

While the first pizza is baking repeat the process with the remaining dough.

Once the pizzas are done cooking drizzle both with the Remoulade Sauce, sprinkle with green onions and serve immediately with plenty of chilled Bogle Sauvignon Blanc Wine!

Makes 2 (10-inch) pizzas

Roasted Garlic Shrimp and Parmesan Polenta with Crispy Garlic Bread Crumbs

This is my entry for The Jersey Tomato Co Off The Vine Recipe Contest and it is killer!! Growing up in the New Orleans area, I am no stranger to shrimp and grits and this is my Cajun/Italian take on it. Roasted garlic, wine and bacon make the perfect base for the sauce that's loaded with cajun seasoned shrimp. That sauce is then poured on top of a creamy parmesan polenta then topped with Garlic Bread Crumbs for the most insanely crunchy garlicky texture on top. 

Roasted Garlic Shrimp and Parmesan Polenta with Crispy Garlic Bread Crumbs

1 Tablespoon butter

1 Tablespoon oil 

1 ½ teaspoons minced fresh garlic

½ cup panko breadcrumbs

1 Tablespoon minced fresh parsley

2 Tablespoons olive oil

8 slices bacon, chopped

24 ounces shrimp, peeled and deveined

1 Tablespoon cajun seasoning

½ cup dry white wine 

1 (25oz) jar The Jersey Tomato Co. Roasted Garlic Sauce

3 Tablespoons butter

3 cups whole milk

3 cups chicken stock

1 ½ teaspoons salt

1 ½ cups yellow grits or polenta

¾ cups parmesan cheese

½ cup fresh basil leaves, roughly torn

Place the butter and oil in an 8-inch skillet, over medium heat, until the butter is melted. Add the garlic and cook until fragrant, about 1-2 minutes. Add the breadcrumbs and cook until lightly browned and toasted, about 3 minutes. Remove the pan from the heat, stir in the parsley and set aside.

In a large skillet set over medium heat add the olive oil and bacon and allow to cook, about 8 minutes, until crisp. Using a slotted spoon, remove the bacon from the oil and place on a plate to use later. Remove all but 2 Tablespoons of the oil from the pan. Season the shrimp with the cajun seasoning and cook until almost cooked through, about 2-3 minutes. Place the shrimp on the same plate with the bacon. Add the wine to the pan and allow to reduce by half. Add the Roasted Garlic Sauce, reduce the heat to low and allow the mixture to simmer.

While the sauce simmers, make the polenta. In a large stock pot set over high heat, bring the butter, milk, and chicken stock to a low boil. Slowly whisk in the salt and polenta, until the mixture is soft and thick, about 5-8 minutes. Remove from the heat, whisk in the parmesan cheese, cover, and set aside.

Stir the bacon and shrimp into the simmering sauce mixture and allow to heat through.

To serve, divide the grits among bowls, spoon the shrimp mixture over top and sprinkle with fresh basil and garlic bread crumbs.

Makes 6 servings

 

#JTCOffTheVine @TheJerseyTomatoCo #shrimpandgrits

Loaded Muffuletta Fries

Loaded Muffuletta Fries!! It was the first Saints game of the season yesterday and I think my entry for the Grown In Idaho “Super Fry Fan Recipe Challenge” was the perfect snack to have while watching the game! 

Super Crispy Crinkle Cut Fries are loaded down with a provolone and mozzarella cheese sauce, crispy fried salami cubes, ham, olive salad mix and green onions – it’s all the flavors you love about the traditional muffuletta but piled on top of crispy fries!!

Loaded Muffuletta Fries

 Mixed Olive Salad:

½ cup mixed olives, coarsely chopped

½ cup giardiniera (pickled mixed vegetables), chopped

¼ cup Italian dressing

2 Tablespoons fresh parsley, chopped

Provolone Cheese Sauce:

1 Tablespoon butter

1 Tablespoon flour

2 cups whole milk, warmed

2 cups grated provolone cheese 

2 cups grated mozzarella cheese 

1⁄4 cup grated parmesan cheese

1 Tablespoon cornstarch

½ teaspoon kosher salt

1⁄4 teaspoon pepper

1 bag Grown in Idaho Super Crispy Crinkle Cut Fries

½ cup diced salami

½ cup diced ham

¼ cup sliced green onions

In a small mixing bowl, stir together the chopped mixed olives, giardiniera, Italian dressing and parsley. Set in the fridge to chill.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the warm milk, and cook, stirring constantly, until all the lumps are gone and the sauce has thickened (about 5 minutes). Toss the cheeses with the cornstarch. Remove the pan from the heat and whisk in the cheeses, salt and pepper. Stir until the sauce is smooth. 

Prepare the Super Crispy Crinkle Cut Fries according to the package directions. 

Place the cubed salami in a small frying pan over medium high heat. Cook until crisp and set aside. 

When the fries are crisp and hot, pour the cheese sauce over the top. Sprinkle with the crispy salami, ham, olive salad and green onions. Serve immediately.

Corn & Andouille Beignets with Don Pancho Cilantro Lime Crema

Here's my entry for the Don Pancho “I put Cilantro Lime Crema on EVERYTHING.” recipe contest! They are looking for creative ways to use their delicious Cilantro Lime Crema  for a chance to win a grand prize package worth more than $600!

My first entry is a combo of two of my favorite things - Cajun flavors and Tex-Mex. As many of you know, my dog's names are Roux and Beignet, so I obviously have a soft spot for the pillowy fried treat.

 This time, instead of going sweet, I went savory and created my "Corn & Andouille Beignets with Don Pancho Cilantro Lime Crema" which uses the crema in the batter and as a cool dip to dunk them in. Sweet corn, spicy andouille and the cilantro lime crema combine in a crispy on the outside, light on the inside fried ball of goodness. Be sure to have plenty of Cilantro Lime Crema and I think you'll like them as much as my family did!

Corn & Andouille Beignets with Don Pancho Cilantro Lime Crema

2 cups flour

½ cup cornmeal

2 1/2 teaspoons baking powder

6 Tablespoons sugar

1 teaspoon cajun seasoning

1/4 teaspoon baking soda

1 cup buttermilk

½ cup Don Pancho Cilantro Lime Crema

2 large eggs

1 large (about 4 Tablespoons) sliced green onion

1 cup diced andouille sausage 

1 cup roasted corn kernels

1 cup Don Pancho Cilantro Lime Crema, for dipping

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

In a small mixing bowl whisk together the flour, cornmeal, baking powder, sugar, cajun seasoning and baking soda. In a separate large mixing bowl, whisk together the buttermilk, Don Pancho Cilantro Lime Crema, eggs, green onion, andouille and corn. 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 Don Pancho Cilantro Lime Crema for dipping.

Makes 40 beignets

Mardi Gras Menu

Do you ever find yourself sitting at home scrolling through pictures of a vacation that just passed and really wishing you could go back and do it all over again? That's what I've been doing this week missing Mardi Gras and all the food from home. So on this dreary day I' dreaming of crawfish, parades, muffulettas, daiquris and gumbo.

Today I'm posting my favorite Mardi Gras themed dishes just in case you can't make it to NOLA but still want to celebrate with a great meal!

Muffuletta Egg Rolls - a crispy crunchy shell stuffed with cheese, olives, salami, ham and olives

Blackened Cajun Shrimp Burgers with Remoulade Sauce and Crispy Okra Fries - 

Chicken Andouille and Tasso Gumbo - This dish was the first recipe I ever entered into a contest and competed in and is at the top of the list of my family's favorites! If you can't find tasso feel free to use your favorite smoked sausage and I frequently sub turkey for chicken for an equally delicious version!

Cajun Fish Taco Tostadas with Mardi Gras Slaw and Remoulade Sauce   - Fish taco flavors and texture as an easy to assemble tostada- what's not to love?!

Cajun Cod Fish Cake Sliders with Mardi-Gras Slaw

Bayou Blackened Praline Burgers with Creamy Remoulade Sauce - this one is insane y'all! Pralines, Blackening seasoning and a spicy creamy Remoulade sauce all piled on a burger? Yum!

Stuffed Artichoke Muffuletta Burgers with Fried Green Tomato Fries - I love literally everything about this dish. I adore stuffed artichokes, Muffulettas, fried green tomatoes and remoulade sauce.  Bonus points for being vegetarian too! 

Five Bean Salad Mini Muffulettas

Mini-letta Swirls - These easy Puff Pastry Swirls are the perfect appetizer! Provolone, prosciutto and salami all topped off with that olive salad that I love so much! 

Crawfish Remoulade Campanelle with Succotash Salsa and Crispy Andouille