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

 

Jalapeno, Spinach and Artichoke Twice Baked Potatoes

I'm so excited to share these with you today! These beauties won me $1,000 in the Good Foods “Share the Love Recipe Challenge” by coming out on top in the Best Recipe using a Dairy Dip category. This 6 ingredient, vegetarian and gluten free dish is sure to be your family’s new favorite! Perfect served as an appetizer all on their own or as a side next to a ham or roasted chicken, these twice stuffed potatoes can easily be made ahead if needed. Good Foods Spinach Artichoke Parmesan Dip is the perfect creamy base for these delicious potatoes but if you happen to have any creamy dip leftover from the holidays, that will work perfectly as a sub (hello, French Onion potatoes!)

 Jalapeno, Spinach and Artichoke Twice Baked Potatoes

6 small russet potatoes (1 ½ pounds total)

1 ½ teaspoons olive oil

½ cup Good Foods Spinach Artichoke Parmesan Dip

2 Tablespoons mild pickled jalapenos, diced 

1 teaspoon cajun seasoning

1 Tablespoon minced chives

Heat the oven to 350 F.

Scrub the potatoes under running water to remove dirt and prick each potato in several places with a fork. 

Rub each of the potatoes lightly with olive oil and place the potatoes directly on an oven rack in the center of the oven. Bake for 35 minutes, or until the potatoes are tender and a fork will easily pierce the largest potato when inserted into the center. Remove the potatoes from the oven and raise the temperature to 400 F.

When the potatoes are cool enough to handle, slice them in half lengthwise and scoop the centers out, leaving a small rim around the skins still intact. Mash the scooped potato centers in a small mixing bowl until smooth and then stir in the Good Foods Spinach Artichoke Parmesan Dip, pickled jalapenos and cajun seasoning. Spoon the mixture back into the shells and place on a small baking sheet.

Place the potatoes in the oven for 20 minutes, or until lightly browned and warmed all the way through. Sprinkle with chives and serve immediately.

Serves 6 as an appetizer, 4 as a side dish

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.

Cheeseburger 7 Layer Dip with Wedge Fry Dippers

I have been having so much fun re-inventing Burgers and Fries for Hellmann's and I truly think this entry right here might be one of the best things I've ever made. I'm afraid to put that thought out there, because I have a habit of winning with recipes I'm doubtful of and bombing with entries I think are a shoe in so fingers crossed I haven't jinxed myself!

This is what happens when 7 Layer Dip and Cheeseburgers have a baby. My twist on the classic party favorite is quick to throw together, can be made ahead of time and gets bonus points for being gluten free. Hellmann’s Classic Burger Sauce, cheddar and cream cheese are the base for this easy layered party dip. Topped with all the traditional burger toppings we all love and drizzled with a bit of sweet heat from Hellmann’s Spicy Dipping Sauce – you might want to make a double batch! Ditch the boring bun and serve with wedge fries as the dipper to scoop up each layer and get ready to dig in!

Cheeseburger 7 Layer Dip with Wedge Fry Dippers

1 bag (32 ounce) frozen wedge fries

1 cup shredded sharp cheddar cheese

1 (8 ounce) package cream cheese at room temperature

1/3 cup Hellmann’s Classic Burger Sauce

1 cup chopped cooked hamburger patty

½ cup diced tomato

½ cup diced pickle

1/3 cup diced onion

½ cup chopped lettuce

2 ½ Tablespoons Hellmann’s Spicy Dipping Sauce

 Cook fries according to package directions.

In a small mixing bowl combine the shredded sharp cheddar cheese, cream cheese and Hellmann’s Classic Burger Sauce until smooth. Spread into the bottom of a glass pie dish or 9-inch square pan. Sprinkle with the chopped hamburger, tomato, pickle, onion and lettuce. Drizzle the Hellmann’s Spicy Dipping Sauce over the top and serve with the crispy fries to dip.

 

#Hellmanns   #beyondburgerandfries    #ContestEntry

Be sure to follow along on Instagram to see all of the entries I've created so far!!

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. 

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.

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.

Bacon Fried Potato Salad Bites with Fry Sauce

How many times after picnics, BBQs or tailgates have you been left with a container, half filled, of potato salad?

Growing up in the South, there's not a party or BBQ without potato salad on the menu! Trying to use up the leftovers the next day, I came up with this dish. I pump up my potato salad with bacon and then deep fry it! What's more Southern than deep fried party food?! Dip it into the delicious fry sauce and you've got an appetizer or side the whole crowd will love!

Bacon Fried Potato Salad Bites with Fry Sauce

6 cups cubed, peeled Idaho potatoes

1 Tablespoon salt

4 hard-boiled eggs, chopped

6 slices cooked bacon, chopped fine

1/3 cup minced celery

1/3 cup sliced green onion

2 teaspoons garlic powder

2 teaspoons Cajun seasoning blend

¼ cup sweet pickle relish

2 Tablespoons yellow mustard

2 Tablespoons chopped flat leaf parsley

1/3 cup mayonnaise

6 cups vegetable oil

1 cup flour

2 eggs

2 Tablespoons water

2 cups panko bread crumbs

For the Fry Sauce:

1/2 cup mayonnaise

1/4 cup ketchup

2 teaspoons garlic powder

1 teaspoon Worcestershire sauce

1 teaspoon sriracha

2 teaspoons apple cider vinegar

Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat. Season the water with 2 teaspoons of the salt, and cook until fork tender, about 10 minutes. Drain the potatoes and return them to hot pot to dry.  

In a large mixing bowl, stir together the chopped egg, bacon, celery, green onion, garlic powder, Cajun seasoning, pickle relish, mustard, parsley and mayonnaise. Add the potatoes and stir, slightly mashing, until the mixture is evenly blended and there is an equal amount of smooth and cubed potatoes.

Line a large cookie sheet with wax paper. Using a small cookie scoop, create small balls about 1 heaping Tablespoon each, of the potato salad mixture and line them up evenly on the cookie sheet. Place in the freezer for about 30 minutes, or until the balls are firm enough to roll.

Heat the oil to 375 degrees in a large, high sided pot over medium-high heat, fitted with a candy thermometer.  

To set up the breading station, pour the remaining 1 teaspoon of the salt and the flour into a small pie plate and whisk it together. Whisk together the eggs and water in another pie plate and the panko in a third plate. Set aside for later use.

Remove the tray of the potato salad bites from the freezer, and handling them carefully, dredge first in the flour, then egg mixture and finally in the panko mixture. Place the breaded balls in the hot oil carefully and fry for 3-5 minutes, or until browned and crisp. Remove from the oil and drain on a paper towel lined tray.

To make the Fry Sauce, whisk together the mayonnaise, ketchup, garlic powder, Worcestershire sauce, sriracha and apple cider vinegar in a small mixing bowl.

Serve immediately with dipping sauce. Makes 45 bites

The Saucy Southern Mama and a Giveaway!

Have you ever had fried potato salad?

I never had before, but let me tell you, it's the perfect addition to this burger! I made a standard potato salad, added Champagne Honey Mustard to the dressing, rolled it in panko and deep fried it! It's creamy and cool on the inside and super crunchy on the outside. Along with the fried potato salad patties, this burger has spicy sweet candied bacon, a sweet heat honey mustard spread, baby arugula salad and a sweet heat burger patty all piled on a brioche bun. You will be full for the rest of the day after this one. I promise!

This is my second entry for the Saucy Mama Blogger Challenge and I'm hoping that one of my entries will win me a spot to compete in the World Food Championships this November. 

If you'd like to get your hands on some of these delicious Saucy Mama products yourself, you're in luck! One lucky reader will get their choice of 3 Saucy Mama Products! (rules at bottom of post) All you have to do is leave me a comment telling me which products you would want if you win. For an extra entry, share this post on Facebook and leave me a comment telling me you did that. Good luck!

The Saucy Southern Mama

Fried Potato Salad Patty

1 pound Yukon gold potatoes, boiled, cooled and cut into 1/4 inch cubes

2 hard boiled eggs, diced

4 Tablespoons minced celery

4 Tablespoons minced red onion

2 Tablespoons sweet pickle relish

1/2 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons mayonnaise

1/4 cup Saucy MamaChampagne Honey Mustard

1/2 teaspoon garlic powder

1 1/2 teaspoon creole seasoning blend

3 Tablespoons flour

1 egg

2 Tablespoons water

1 cup panko bread crumbs

6 cups vegetable oil

 

Bacon

12 slices bacon

3 Tablespoons SaucyMama Champagne Honey Mustard

3 Tablespoons brown sugar

1/4 teaspoon cayenne pepper

Sweet Heat Spread

1/3 cup mayonnaise

3 Tablespoons SaucyMama Champagne Honey Mustard

1/8 cup Saucy Mama Sweet Heat Marinade

Burger Patties

1 pound ground chuck

½ pound ground sirloin

3 large garlic cloves, minced

2 teaspoons kosher salt

5 Tablespoons SaucyMama Sweet Heat Marinade, divided

2 Tablespoons vegetable oil

6 Brioche Buns

Arugula Salad

1 Tablespoon olive oil

1 Tablespoon SaucyMama Champagne Honey Mustard

1 1/2 Tablespoons white wine vinegar

3/4 teaspoon salt

3 cups baby arugula leaves

To make the potato salad patties, in a large mixing bowl combine the potatoes, eggs, celery, red onion, relish, salt, pepper, mayonnaise, Champagne Honey Mustard, garlic powder and 1/2 teaspoon creole seasoning. Stir together until well combined and, using a potato masher, mash slightly until well blended. Using a large ice cream scoop, portion 6 patties onto a small foil lined cookie sheet. Place the cookie sheet in the freezer for about 30-45 minutes or until patties are well chilled and firm enough to handle. To set up the breading station, pour the remaining 1 teaspoon of the cajun seasoning and the flour into a small pie plate and whisk it together. Whisk together the eggs and water in another pie plate and the panko in a third plate. Set aside for later use. Place the vegetable oil in an electric fryer or a large sauce pot fitted with a candy thermometer and bring the oil up to 375 degrees over medium high heat.  While the oil is coming up to temperature and the patties are setting in the freezer, start on the remaining components. 

To make the bacon: Place a cooling rack in a large rimmed cookie sheet and lay the bacon across it. Place the cookie sheet in a cold oven, and set the temperature to 375 degrees. Cook the bacon for 15 minutes. Remove the cookie sheet from the oven and flip bacon pieces over. Brush bacon with the Champagne Honey Mustard and then sprinkle evenly with brown sugar and cayenne. Return to the oven for 10 more minutes, or until bacon is crisp and sugar has melted.

To make the Sweet Heat Spread whisk together the mayonnaise, Champagne Honey Mustard and Sweet Heat Marinade in a small bowl.

Remove the tray of the patties from the freezer, and handling them carefully, dredge first in the flour, then egg mixture and finally in the panko mixture. Place the breaded patties in the hot oil carefully and fry for 3-5 minutes, or until browned and crisp. Remove the patties from the oil and drain on a paper towel lined tray.

To make the Burger Patties, add the ground chuck, ground sirloin, garlic, salt and 2 Tablespoons of the Saucy Mama Sweet Heat Marinade 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. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning only once, about 3-4 minutes per side for medium-rare. During the last 3 minutes of cooking, brush the patties with the remaining 3 Tablespoons Sweet Heat Marinade. 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.

 For the arugula salad, whisk together the olive oil, Saucy Mama Champagne Honey Mustard, vinegar and salt in a medium bowl. Gently toss the arugula leaves in the dressing and set aside.

To assemble the burgers, spread each side of the buns with sweet heat spread. Top each bun bottom with an even amount of the arugula salad. Place a burger patty on top of that and then top with two pieces of bacon. Place a potato salad patty on top of the bacon slices and the top half of the toasted bun. Serve immediately with lots of napkins!

For the contest: Winner will be selected using random.org on June 3. Winner is allowed to choose 3 products (except olives) of their choice.
Congratulations Susan Christy! You are the winner of the giveaway!!

Spring Break in New York

Our trip to New York was short and sweet this time. It's kind of crazy to think that this is the 5th trip I've won to New York and every time I'm there I fall in love with the city even more.

It felt like a dream, which was pretty appropriate since that's the name of the hotel we stayed at in Midtown Manhattan.

We took the 6am flight to NY and got to the Dream hotel around 11:30 

(Isn't the headboard gorgeous?!)

Just enough time to drop off our bags and head straight to Nobu for lunch

 Holy mother of all things delicious, Nobu was amazing! It was one of those meals where all you can do is moan at how good it is and fight over the last bite like cave men. 

To start I had the Champagne 95 (Champagne, Torres Orange Liqueur, Crème de Peche & Pineapple Juice). A little sweet, but still delicious. Yellowtail Sashimi with jalapeno was next and was light and refreshing- the perfect way to start the meal. We got the special roll of the day, but for the life of me I can't remember what was in it. Just know that it was damn good. I couldn't go to Nobu without trying the Black Cod with Miso, which lived up to all the hype I had read about it before going. For dessert we got the Raspberry Mille-Feuille: (Caramel Miso Cream Layered Puff Pastry Wafers, Raspberry Coulis, White Chocolate Tuile, Chamomile-Fromage Blanc Sherbet) while this was good, I thought it was the weakest dish we had that day. Maybe because right before we had dessert, we were served the Duck. It was a special of the day, and by far the best thing I ate the entire trip. Seared duck breast, a leg of duck confit and a fresh micro-green salad sat on top of icy cold watermelon and jalapenos with a bright vinaigrette. I seriously wanted to order another one as soon as we were done. Mind blowingly good!

After lunch we went back to the hotel to get ready for the night!!

The party was put on by Food Network Magazine, The US Potato Board  and Alex Guarnaschelli at Butter Restaurant . The venue was really beautiful! The menu on the tables were printed out for the night and my recipe was first on the list!! There was a huge oyster bar as well, so Louis and I were in heaven and stopped by there a few times that night.

I was pulled aside to take pictures with my dish and with Chef Alex and as you can see it was blinding! Overall the night was amazing and it truly flew by. 

The next morning we headed over to Dominique Ansel Bakery for cronuts! I was so super excited to try these after seeing them all over instagram. Louis, however, had no idea what I was talking about or why I had to pre-order and pay for them weeks before we even got to NY. This month's flavor was raspberry coconut and they definitely lived up to the hype. We also got an order of Madeleines fresh from the oven. After loading up on sugar we walked down to The Highline, a park built on old freight rails that takes you above the streets of the city. It was the perfect day to walk along and watch the crowds below.

The Highline took us to Chelsea Market where Food Network studios and a bunch of restaurants and stores are. I couldn't get over how gorgeous the produce was! 

We had walked a long time at this point, and for anyone that knows me, you know that's a big deal. I typically hate walking especially if it's hot. Luckily the day was cool and gorgeous, so it was ok but I was ready to eat! We headed to Ippudo for lunch and sat at the counter. It was super busy, but we only had to wait about 10 minutes. Any time someone is seated or food is brought to you all of the staff makes these loud announcements together in Japanese. I don't have any idea what was going on, but it was cute.  Louis got the lunch special of Pork Soboro (rice and sweet and savory pork), a side salad and the Classic Ramen. I got the Akamaru Modern Ramen and I totally get now why they say that Ramen is Japanese soul food. It is a hug in a bowl and I couldn't even finish half of the noodles the bowl was so big. The broth was amazing, and being able to recreate that at home is now on my to-do list.

Next up was something I had been dying to do since the moment I knew we were going back to NYC! 

Wicked!! 

I truly love this show, the music, the costumes. Everything about it is amazing and even though we've seen it once already, there were parts I had forgotten that felt new all over again. Love love love.

After Wicked, we had about two hours to kill before the car was ready to bring us to the airport so we walked across the street to Cognac Brasserie and sat at a table outside to people watch. I have to say, I would not recommend this place at all. The service was painfully slow, the food was lacking and look at how sloppy the bowl of soup I got was brought out to me! I got a Kir Royale and Lobster Bisque and Louis had a Manhattan and the Cassoulet. Meh.

We got back around 1:30 am and we were so exhausted but look at those furry faces waiting for us! Beignet hasn't left my side since we got back. Oh, you want to read? I'm just going to sit on the book so you have to pay attention to me. 

I don't know if it was too little sleep, too much partying or dirty planes but I got a terrible cold which hit me quick so I made myself a huge pot of chicken soup. It wasn't the same as Ippudo's ramen, but it hit the spot. 

I was also super excited to see Food Network Magazine posted this little gem on Instagram!! Here's my link  (@fleurdelectable) if you'd like to follow me over there as well! 

Street Corn Mashed Potato Poppers with Ancho-cado Dip

I'm not sure how or why, but 2016 has been unbelievably kind to me! 

I really have never been one to make new years resolutions, but this year I decided to really buckle down and try as hard as I could to bring my contesting to a whole 'nother level. To keep a schedule, enter as many quality recipes as I could and work on my photography to have my pictures really sell my dish. I guess hard work and prayer really does pay off, because for the second time this year I've won an amazing trip to New York!

I literally could not believe when I received this email and I have re-read it roughly 1,376 times just to make sure I wasn't dreaming:

Hi Lauren,

 On behalf of Food Network Magazine and the US Potato Board, I would like to congratulate you on being the WINNER of The Ordinary Extraordinary Potato Recipe Contest. Please confirm receipt of this email ASAP so we can coordinate prize details!

You and a guest will be flown to NYC for a Food Network Magazine’s Small Bites Event on Tuesday 3/15 at Butter Restaurant where your dish – Street Corn Mashed Potato Poppers with Ancho-cado Dip – will be served to attendees. 

In addition, US Potato Board would like to feature your recipe on their website – PotatoGoodness.com.

Looking forward to hearing from you! Be sure to reach out with any questions.

Best,

Steven & The Food Network Magazine Team 

PS – Your recipe was by far the favorite – I can’t wait to try it at the event J

 Street Corn Mashed Potato Poppers with Ancho-cado Dip

Street Corn Mashed Potato Poppers:

3 pounds russet potatoes

4 1/2 teaspoons salt, divided

2 ears corn

1 jalapeno pepper

1 Tablespoon vegetable oil

½ cup cilantro, chopped

2 cups shredded pepper jack cheese

2 eggs, lightly beaten

3 Tablespoons flour

½ teaspoon pepper

1 ½ teaspoons garlic powder

2 Tablespoons Mexican crema

1 cup crumbled cotija cheese

Ancho-cado Dip:

1 large avocado, skin and pit removed

¼ teaspoon cayenne

1/8 teaspoon salt

1/3 cup mayonnaise

1/3 cup Mexican crema

2 teaspoons ancho chili powder

6 cups vegetable oil

3 cups panko breadcrumbs

½ cup cilantro, chopped

1 lime, cut into wedges

Peel and cut potatoes into ½ inch cubes and add to a large pot. Cover with cold water and bring to a boil over medium-high heat. Season the water with 2 teaspoons of the salt, and cook until fork tender, about 10-15 minutes. Drain the potatoes and return them to hot pot to dry.  

While the potatoes are cooking, grill the corn and jalapeno. Heat a large grill pan over high heat. Brush the oil all over the corn and jalapeno, place on the hot grill pan, and cook turning frequently until charred on all sides. This will take about 8-10 minutes. Set aside until cool enough to handle. 

In a large bowl, scrape the corn kernels off of the cob with a sharp knife and using the back of the knife, scrape all the corn milk into the bowl as well. Remove the stem and seeds from the jalapeno, dice it and add it to the corn. Add the cilantro, cheese, eggs, flour, pepper, garlic powder, crema, cotija and remaining 2 ½ teaspoons of salt. Stir until the mixture is evenly combined. Add the potatoes and stir, slightly mashing, until the mixture is evenly blended. Place in the refrigerator to cool for at least 30 minutes. 

While the potato mixture is chilling, make the dip. Add the avocado, cayenne, salt, mayonnaise, crema and chili powder to a small food processor. Blend until smooth and set in the refrigerator until ready to serve.

Heat the oil to 375 degrees in a large, high sided pot over medium-high heat, fitted with a candy thermometer.  

While the oil is heating, use a small cookie scoop to spoon 2 Tablespoons of the potato mixture out. Roll into panko until well coated on all sides. Working in batches, fry for 3-5 minutes, until deeply golden brown and crisp. Remove poppers from the oil and place on a large paper towel lined cookie sheet to drain. 

Place the poppers on a serving platter, sprinkle with cilantro and serve with lime wedges and dip. 

Mixture makes 70 poppers.