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

Chicken Salad Crispy Wonton Cups

Anything bite sized and this cute is always fun to serve to guests. These crispy wonton shells are so easy to make and can be made ahead of time if needed!

Chicken Salad Crispy Wonton Cups

16 wonton wrappers

2 Tablespoons Lucky Foods Seoul Kimchi Mayo

1 Tablespoon honey

1 Tablespoon rice wine vinegar

1 Tablespoon extra-virgin olive oil

2 teaspoons roasted sesame seeds

2 cups romaine lettuce, sliced thinly

1 cup shredded rotisserie chicken, cut into bite sized pieces

Begin by preheating your oven to 350 degrees F.

Lightly spray a mini muffin pan with cooking spray. Gently press the wonton wrappers into the mini muffin pan and bake until the edges of the wontons just start to brown; about 5-8 minutes. Remove pan from the oven and set aside to cool. 

In a medium mixing bowl, whisk together the Lucky Foods Seoul Kimchi Mayo, honey, rice wine vinegar and olive oil until smooth. Add half of the sesame seeds, the lettuce and chicken to the bowl and toss gently to evenly coat in the vinaigrette. 

Spoon a heaping Tablespoon of the salad mixture into each wonton cup. Sprinkle with the remaining sesame seeds and serve immediately.

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

#eatluckyfoods #luckyfoodsrecipechallenge

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

Texas Seoul Chicken Fajitas with Cucumber Sesame Salsa and Gochujang Crema

This recipe won "Best Entrée" and $500 in the Lucky Foods' Blogger Recipe Contest

I'm taking part in Lucky Foods' Blogger Recipe Contest and this is my first entry. I took the delicious Korean sauces that they sent me to work with and gave them a Tex-Mex twist. Kalbi marinated grilled chicken is served in warm tortillas alongside charred poblano peppers and onions, topped with a cool sesame and cucumber salsa and drizzled with a creamy spicy Gochujang sour cream sauce. 

These Korean tacos may sound fancy, but I promise they're absolutely perfect for a weeknight dinner and take only 30 minutes of hands on time to make. The Lucky Foods Seoul Kalbi Sauce makes the chicken sweet and savory with no work - just marinate it over night and grill it when you're ready! When it's time to eat, serve it family style and let everyone make their own fajitas!

 Texas Seoul Chicken Fajitas with Cucumber Sesame Salsa and Gochujang Crema

2-pounds boneless skinless chicken breasts

1 bottle (13.2 oz) Lucky Foods Seoul Kalbi Sauce

¾ cup sour cream

2 Tablespoons fresh lime juice

1 Tablespoon Lucky Foods Seoul Gochujang 

1 teaspoon honey

1 cup diced English cucumber

1 jalapeno pepper, seeded and minced

½ cup diced red onion

1 Tablespoon rice wine vinegar

1 teaspoon toasted sesame oil 

1 teaspoon soy sauce

1 teaspoon sesame seeds

1 large poblano pepper, seeds removed and cut into strips

1 large white onion, halved and sliced

1 teaspoon salt

12 tortillas, warmed

½ cup minced cilantro 

1 lime, cut into wedges

Place the chicken in a large storage container and cover with the Lucky Foods Seoul Kalbi Sauce. Stir to be sure the chicken is evenly coated and place in the refrigerator for at least 2 hours, but preferably overnight, to marinate.

When ready to cook, remove the chicken from the fridge and allow to come to room temperature, about 1 hour. 

Heat a gas grill or cast-iron grill pan over high heat. 

While the grill heats, whisk together the sour cream, lime juice, Lucky Foods Seoul Gochujang and honey in a small mixing bowl. 

In another small mixing bowl stir together the diced cucumber, jalapeno, diced red onion, rice wine vinegar, sesame oil, soy sauce and sesame seeds.

Remove the chicken from the marinade and grill for 5 minutes, flip and grill another 3-5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165. Remove the chicken from the heat and cover in foil. Season the sliced poblanos and onion with salt and grill until charred and softened, about 5 minutes. Once the vegetables are charred slice the chicken into bite sized pieces.

To assemble, top each tortilla with grilled vegetables, sliced chicken, and cucumber sesame salsa. Drizzle with gochujang crema and sprinkle with cilantro. Serve immediately with lime wedges on the side.

Serves 6

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.

Bloody Mary Boursin Gazpacho Shooters

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

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

 Bloody Mary Boursin Gazpacho Shooters 

Bloody Mary Gazpacho:

2 very ripe tomatoes

1 cup chopped red bell pepper

1 cup chopped English cucumber

½ cup chopped red onion

½ cup chopped celery

1/3 cup olive oil

¼ cup lemon juice

¼ cup horseradish 

1 Tablespoon Old Bay seasoning 

1 Tablespoon Worcestershire sauce

2 teaspoons garlic powder

2 teaspoons Cajun blackening seasoning

For the rim:

1 teaspoon Old Bay seasoning 

1 teaspoon Cajun blackening seasoning

Garnish:

1 lemon, sliced

8 celery leaves

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

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

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

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

Chicken Posole Verde Pizza

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

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

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

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

Chicken Posole Verde Pizza

2 teaspoons vegetable oil

1 cup thinly sliced poblano peppers

1 ½ cups Sam’s Fresh Salsa Verde

2 cups shredded rotisserie chicken

3 garlic flavored naan breads (10.5 oz package)

8 ounces shredded pepper jack cheese

¼ cup sliced radishes

¼ cup chopped cilantro

1 lime, cut into wedges

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

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

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

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

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

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

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

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

#freshnotfake #samssalsarecipechallenge #salsalove 

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

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

Pickle & Jalapeño Slaw:

1 1/3 cup thinly sliced cabbage

4 green onions, thinly sliced

1 large jalapeno, chopped

½ cup chopped bread and butter pickles

4 teaspoons pickle juice

¼ cup mayonnaise

½ teaspoon garlic salt

Blended BBQ Burger:

2 Tablespoons vegetable oil

12 ounces white button mushrooms

2 large garlic cloves, minced

1 Tablespoon Worcestershire sauce

1 Tablespoon BBQ seasoning rub

1-pound ground chuck

8 slices Texas Garlic Toast 

4 slices red onion

2 cups shredded leftover BBQ brisket, warmed

1/3 cup barbecue sauce

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

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

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

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

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

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

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

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

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

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

4 slices prosciutto

1 large ear of corn

½ cup Sam’s Fresh Watermelon Jicama Salsa

2 Tablespoons olive oil

4 teaspoons fresh lemon juice

¼ teaspoon salt

8 ounces Persian cucumbers

1 large avocado, diced

20 assorted baby tomatoes

2 small peaches, cut into wedges

4 teaspoons chopped fresh basil

4 teaspoons chopped fresh mint

Pre-heat oven to 350 degrees.

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

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

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

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

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

Serve immediately. Makes 4 appetizer servings.

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

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

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

#freshnotfake #samssalsarecipechallenge #salsalove

Cantina Style Shakshuka Skillet

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

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

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

 Cantina Style Shakshuka Skillet

2 Tablespoons vegetable oil

1 poblano pepper, diced

1 small onion, diced

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

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

¾ teaspoon salt

½ teaspoon smoked paprika

6 eggs

1/3 cup crumbled queso fresco

¼ cup chopped cilantro

1 warm baguette

Pre-heat oven to 375 degrees.

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

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

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

Serves 4-6

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

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

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

#freshnotfake #samssalsarecipechallenge #salsalove