Bush’s BBQ Tex-Mex Tostadas

Bush's Beans hosted a "Best Darn Backyard BBQ" Contest and when I saw that the prize was a Big Green Egg package, I knew I had to try to win one for Louis!

Well, it's my (and his) lucky day- I was chosen as one of their regional grand prize winners and pretty soon we'll have a Medium Big Green Egg Grill, an Egg Nest, set of two Egg Mates, a 10 pound bag of lump charcoal, an ash tool, grill gripper and a box of charcoal starters!

My kids (and I) love tostadas. They're delicious and really quick to throw together on a busy weeknight. This is my Tex-Mex BBQ twist on tostadas. I piled grilled fajita chicken and smoked cheddar cheese on top of a crispy tostada shell. Instead of traditional re-fried beans, I made BBQ re-fried beans using Bush’s Grillin’ Beans Steakhouse Recipe and drizzled the whole thing with a delicious jalapeno cilantro ranch sauce! If you have any leftover sauce, use it as a salad dressing- you won't be sorry! 

Bush’s BBQ Tex-Mex Tostadas

1 ½ pounds boneless skinless chicken thighs

2 Tablespoons oil

1 (1.12 oz) packet Fajita seasoning

¼ cup jarred sliced pickled jalapenos

½ cup ranch dressing

1 cup cilantro leaves

1 (22 oz) can Bush’s Grillin’ Beans Steakhouse Recipe

10 crispy tostada shells

8 ounces shredded smoked cheddar cheese

1 ½ cups shredded iceberg lettuce

 

Place the chicken, oil and fajita seasoning in a large zip top bag. Massage the seasoning into the meat to evenly coat it and place in the refrigerator for at least 1 hour.

Place the pickled jalapeno slices, ranch dressing and cilantro in a blender and puree until smooth. Place in the refrigerator to chill.

Pre-heat a grill over high heat. Place the chicken on the grill, smooth side down for 5 minutes. Flip and continue to grill for 4-5 minutes, or until cooked through. Remove from the grill and allow to rest for 5 minutes.

Place the Bush’s beans in a food processor and puree until smooth. Pour the beans into a large non-stick skillet over medium-low heat. Cook the beans, stirring frequently, for about 10 minutes or until heated through and thickened.

Shred the chicken into bite-sized pieces. Spread a heaping Tablespoon of the beans onto each tostada shell. Top with cheese, shredded chicken and lettuce. Drizzle with the cilantro sauce and serve immediately.

 Makes 10 tostadas.

 

Meaty Mushroom Frito Pie Burger

My second entry for The Mushroom Channel's Game Day Blend Contest is a mouthful! 

What goes better with Texas football than Frito Pie? 

Frito Pie Burgers, of course!

Their challenge is to create the best blended burger for your next football party or tailgate session using their method of blending:

"Create delicious, healthy meals with one simple ingredient – mushrooms. Research shows that people who eat mushrooms have better diet quality and increased intake of some nutrients, making them the go-to ingredient for delicious family meals. It’s never been easier to use mushrooms to transform meals, starting with those that may already be in the weekly rotation. Simply chop mushrooms to match the texture of ground meat – beef, pork, chicken, turkey (or tofu) – and use in place of some of the meat in recipes such as burgers, tacos, meatloaf, lasagna, pasta sauce, or meatballs to make every day dishes more healthful and delicious. This technique is referred to as The Blend."

Meaty Mushroom Frito Pie Burger

 2 Tablespoons vegetable oil

12 ounces cremini (baby portobello) mushrooms

2 large garlic cloves, minced

1 Tablespoon Worcestershire sauce

1 teaspoon creole seasoning

1 pound lean ground beef

 cheddar cheese

5 bakery hamburger buns

Toppings Bar:

Mayo

Chili

Red onions

Sliced pickled jalapenos

Fritos

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

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

Place cheese on each burger and continue to cook, until melted, for 2-4 minutes.

Toast the buns until nicely golden brown.

To assemble the burgers spread a thin layer of mayo on the top and bottom of each toasted bun half. Place a burger patty on each bun bottom and top with chili, onion, jalapenos and Fritos. Place the bun tops on each and serve immediately.

7 Layer Tex-Mex Mushroom Burger

I've had so much fun creating blended burgers for 

The Mushroom Channel's Game Day Blend Contest!

Their challenge is to create the best blended burger for your next football party or tailgate session using their method of blending:

"Create delicious, healthy meals with one simple ingredient – mushrooms. Research shows that people who eat mushrooms have better diet quality and increased intake of some nutrients, making them the go-to ingredient for delicious family meals. It’s never been easier to use mushrooms to transform meals, starting with those that may already be in the weekly rotation. Simply chop mushrooms to match the texture of ground meat – beef, pork, chicken, turkey (or tofu) – and use in place of some of the meat in recipes such as burgers, tacos, meatloaf, lasagna, pasta sauce, or meatballs to make every day dishes more healthful and delicious. This technique is referred to as The Blend."

My first entry took 7 Layer Dip and Blended Burgers and mashed them together. Cook the burgers, toast the buns and let your guests top theirs themselves while you sit back and enjoy the game!

7 Layer Tex-Mex Mushroom Burger

 2 Tablespoons vegetable oil

12 ounces cremini (baby portobello) mushrooms

2 large garlic cloves, minced

1 Tablespoon Worcestershire sauce

1 teaspoon creole seasoning

1 pound lean ground beef

5 bakery hamburger buns

For the Toppings Bar:

 shredded cheddar cheese

re-fried beans

sliced avocado

sour cream

assorted salsas

diced red onion

pickled jalapenos

cilantro

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

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

Place cheese on each burger and continue to cook, until melted, for 2-4 minutes.

Toast the buns until nicely golden brown.

Set out the burgers, buns and assorted toppings and let your guests have fun making their own creations!

Apple-gato

It's finally fall! 

Which, in Texas, means nothing since it's still hot and it will be for quite some time. Every Halloween my kids come home from Trick-or-Treating and we have to peel them out of their costumes, since they're covered in sweat and sugar. 

One of my favorite treats this time of year is the Caramel Apple Cider from Starbucks. I don't get them often, but it truly is like drinking an apple pie! Hot apple cider, cinnamon, caramel and whipped cream all combine to make a comforting, delicious drink.

Since Starbucks isn't cheap, and there isn't one close to my house, I decided to start making them myself and skip the ridiculous drive through price tag. While enjoying my copycat drink at home I started thinking about what would happen if I combined my Caramel Apple Cider with an affogato?! Affogato means drowned in Italian, and it is made by pouring a shot of hot espresso over scoops of vanilla ice cream.

My concoction takes cinnamon infused hot apple cider in place of the espresso and pours it over caramel gelato and a drizzle of salted caramel sauce! Decadent I tell you!

These are dead simple to put together but also look pretty impressive. If you want to serve these at a party, or before heading out to trick-or-treat, just keep the apple cider mixture in a crock pot (it'll make your house smell amazing as well) and let guests ladle the hot mixture over their gelato right before serving.

If you really want to be naughty, a shot of butterscotch schnapps is delicious mixed in as well!

Apple-gato

1 cup apple cider

1 cinnamon stick

2 Tablespoons jarred salted caramel sauce

4 cups caramel gelato

Place the apple cider and cinnamon stick in a small saucepot over medium-low heat. Bring the liquid up to a simmer and allow to steep for 10 minutes. Remove and discard the cinnamon stick.

While the cider is simmering, place the caramel sauce in a small shallow plate and holding the glasses upside down, dip the edges into the sauce.

Place about 3 scoops of gelato into each rimmed glass and pour about ¼ cup of the cinnamon infused cider in each glass. Serve immediately.

Mann's Muffulettas

New Orleans is famous for the muffuletta- a delicious sandwich loaded with Italian cold cuts, cheeses and a marinated mixed olive salad. Growing up, I had my fair share of muffulettas from all over town, but it wasn't until I was in college that I found my favorite version. I was going to school at UNO and there was a hole in the wall daiquiri shop and cafe right down the street from school that did something I had never seen before- they toasted theirs! Every other place I had been served them cold, but once I tried their version with melty cheese and toasted bread that was soaking up all of the juices from the olive salad I was hooked!

Cooking Contest Central and Mann's is hosting a blogger recipe contest using their Broccoli Cole Slaw and my entry combines their delicious and healthy slaw mix with the classic flavors of a toasted muffuletta sandwich! The slaw is delicious on it's own, but it really gives a great crunch and texture to this sandwich!

Mann's Muffulettas

1 (12 oz) bag Mann's Broccoli Cole Slaw

1/3 cup sliced black olives

1/3 cup sliced green olives

2/3 cup chopped giardiniera (jarred mixed pickled vegetables)

1/2 cup Italian dressing

1/2 teaspoon salt

6 ciabatta rolls

18 ounces shaved deli ham

6 ounces slices soppressata

9 ounces sliced provolone cheese

Pre-heat oven to 350 degrees. 

In a medium sized mixing bowl toss together the Broccoli Cole Slaw, sliced black and green olives, chopped giardiniera, Italian dressing and salt until well combined. Set in the refrigerator to chill.

Place the ciabatta rolls cut side up on a large cookie sheet. Top each roll bottom with equal amounts of ham, soppressata and then provolone cheese. Place the cookie sheet in the oven for 5-7 minutes, or until the cheese is melted and the bun tops are lightly toasted.

Remove the tray from the oven, top each sandwich bottom with an equal amount of the muffuletta broccoli slaw and then the toasted sandwich top. Serve immediately. Makes 6 servings.

Mexican Street Corn Panzanella Salad

If you've ever visited this blog you know I have a big crush on all things Mexican Street Corn. Charred sweet corn, fresh cilantro, creamy mayo, smoky chili powder and a hit of lime is a combo I can't get enough of! So when I saw that Concord Foods was having a summer recipe contest using their lime juice, it wasn't long before I knew what to create. Luckily, the judges loved it just as much as my family did and I won first place in the Salads and Sides category! A $200 gift card is on the way and I'm so excited to have won!

Mexican Street Corn Panzanella Salad

3 cups cornbread cut into 1 inch cubes

1 large ear of fresh corn

3 ounces crumbled cotija cheese

¼ cup packed cilantro leaves, chopped

¼ cup sliced green onion

¼ cup mayonnaise

3 Tablespoons Concord Foods Reconstituted Lime Juice

1 teaspoon chili powder

¼ teaspoon salt

 Lay the cornbread cubes on a small cookie sheet, and place in a 350 degree oven for 10-12 minutes, or until lightly browned and toasted.

Heat a grill pan or outdoor grill to high heat. Grill the ear of corn until well charred, about 10 minutes. Remove the kernels from the cob and place in a large mixing bowl.

Add the cotija cheese, cilantro, green onion, mayonnaise, lime juice, chili powder and salt to the corn and stir until it’s well mixed. Add the toasted cornbread cubes to the bowl and stir gently. Serve immediately.

Easy Salmon Buffalo Lettuce Cups

This is my entry for the Alaska Gold's Easy Salmon Recipe Contest!

I took our love of salmon and buffalo wings to make a super delicious lettuce wrap that my whole family loved. This recipe took me a total of 20 minutes to make, and the kids loved putting together the lettuce cups themselves. The Buffalo Salmon is smoky and a little spicy which pairs perfectly with the cool and creamy blue cheese celery and carrot salad!

Easy Salmon Buffalo Lettuce Cups

½ cup shredded carrots

½ cup thinly sliced celery

¼ cup thinly sliced green onions

2 Tablespoons good quality blue cheese salad dressing

1 package Alaska Gold Easy Salmon

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon smoked paprika

3 Tablespoons unsalted butter

3 Tablespoons hot sauce

8 butter lettuce leaves

In a small bowl stir together the carrot, celery, green onion and blue cheese dressing until evenly combined. Set in the fridge to chill.

In a small mixing bowl stir together the salmon, salt, garlic powder and paprika.

In a large non-stick skillet, melt the butter over medium high heat. Add the salmon to the melted butter and sauté for 3-5 minutes. Stir in the hot sauce and turn the heat off.

Spoon an equal amount of chilled carrot and celery salad into each lettuce cup. Top with salmon and serve immediately.

4 Servings

Winner Winner Salmon Dinner

Thank you to everyone that voted for my entry in the Pier 33 Gourmet Contest! I am so thankful for the support! I won the 2nd AND 4th place prizes (a $100 Visa gift card and an Apple iPad Air)

My kids are super jealous and Brianna thinks the iPad will be for her......haha! Not a chance!

Also, Facebook reminded me this morning that it was two years ago today that I won the Extended Stay America Cookoff! What an amazing time. I wish I could do it all over again!

Plantain Crusted Salmon with Mango Citrus Salsa

My recipe for Plantain Crusted Salmon with Mango Citrus Salsa is up in Pier 33 Gourmet's gallery today! Any votes you could throw my way would be so appreciated!

Plantain Crusted Salmon with Mango Citrus Salsa
1 cup diced fresh mango
½ cup diced navel orange
1 ½ Tablespoons fresno chili pepper, diced
¼ cup cilantro leaves, chopped
¼ cup sliced green onion
1 teaspoon honey
1 Tablespoon lime juice
¼ teaspoon salt
¼ teaspoon pepper
4 ounces plantain chips
4 (6 Oz.) Skinless Boneless Pier 33 Salmon Singles
2 Tablespoons honey
1 ½ teaspoon Cajun seasoning blend

Pre-heat oven to 450 degrees.

In a small mixing bowl stir together the mango, orange, chili pepper, cilantro, green onion, honey, lime juice, salt and pepper. Place in the refrigerator to chill.

Place the plantain chips in a small food processor and pulse until it becomes coarse crumbs.

Lay the salmon pieces on a small foil-lined cookie sheet. Brush with honey and sprinkle the seasoning evenly over each piece. Gently press the plantain crumbs onto the tops of each salmon piece. Lightly spray the top of each salmon piece with non-stick cooking spray. Place in the oven for 8-10 minutes, or until salmon is just cooked through.

Spoon the salsa onto each piece of salmon and serve immediately.

Serves 4

link to vote HERE

Nikos Greekitos

I think I saved the best for last. My final entry for the Nikos Feta Cheese Challenge are my favorite! Two of my go to party snacks, loaded hummus dip and taquitos had a baby and made these Greek inspired hummus taquitos with tzatziki sauce!

If you haven't heard of tzatziki sauce before, it is a yogurt based cucumber dip that is soooo yummy and available in your grocery store, ready to go right where the refrigerated dips are.

These are super easy to make and can serve as an appetizer, or along with a salad would be a great summer lunch!

Nikos Greekitos

1 cup NikosTraditional Feta Cheese Crumbles

1 cup garlic flavored hummus

½ cup chopped Kalamata olives

½ cup chopped roasted red bell pepper

¼ cup minced red onion

12 flour tortillas

1 cup prepared tzatziki sauce (cucumber yogurt dip)

 

Pre-heat oven to 450 degrees.

 Spray a cookie sheet with non-stick cooking spray.

 In a small mixing bowl stir together the feta, hummus, olives, roasted red bell pepper and red onion until well combined. Spoon about 2 Tablespoons of the hummus mixture into the middle of each tortilla and roll, wrapping tightly. Place the rolled tortillas seam side down on the cookie sheet. Lightly spray the tops with non-stick cooking spray and place in the oven for 10-12 minutes or until lightly browned and crisp.

 Serve warm with tzatziki sauce. 

Feta Crostini with Roasted Balsamic Grapes and Arugula

My second entry for the Nikos Feta recipe contest are these gorgeous Feta Crostini with Roasted Balsamic Grapes and Arugula. The creamy feta spread is so delicious on the crispy baguette slices. Peppery arugula and roasted balsamic grapes top these little bites off perfectly. The baguette and feta spread can be made ahead of time if you're looking to save time as well!

Feta Crostini with Roasted Balsamic Grapes and Arugula

60 black seedless grapes

2 Tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

2 Tablespoons balsamic vinegar

1 (6 ounce) package Traditional Nikos Crumbled Feta Cheese

1 1/2 tsp lemon zest

4 Tablespoons half and half

20 (1/2-inch-thick) toasted baguette slices

2 cups baby arugula leaves

 

Preheat the oven to 450 degrees. In a small foil-lined roasting pan, mix the grapes, 1 Tablespoon of the  olive oil, half of the salt and half of the pepper. Place in the oven and roast, until grapes begin to wrinkle and split, about 15-20 minutes. Drizzle with balsamic vinegar and stir to coat. Using a slotted spoon, remove the grapes from the pan and return the grape juice and balsamic mixture back to the oven for 10 minutes or until thickened and syrupy.

While the grapes are roasting, combine the feta, lemon zest, half and half, and the remaining olive oil, salt and pepper in a small food processor and blend until smooth. Spread the feta mixture over the toasts; top each with arugula, 3 roasted grapes and drizzle with the balsamic syrup. Serve immediately. Makes 10 servings.