Sweet and Spicy Winter Crunch Salad

Here is my "healthy doesn't have to be boring" entry for Miller's Recipe Contest and I think you're going to love it. I love a dish that offers contrast and this one packs them all in! Tangy and spicy dressing made with honey, orange juice and Miller’s Hot Banana Pepper Sauce for that touch of heat. Apples, fennel, carrots and sunflower seeds for crunch. Canned chickpeas for an easy no cook protein. Dates and dried cranberries for chewy sweetness and fresh mint because I think mint on a savory dish is the most underrated thing in the kitchen.

Sweet and Spicy Winter Crunch Salad 

1 garlic clove

1/3 cup Miller’s Hot Banana Pepper Sauce

2 Tablespoons orange juice 

1 Tablespoon honey

1 Tablespoon olive oil

1 (15.5 ounce) can chickpeas

1 cup fresh fennel, sliced thinly 

1 cup julienned carrot

1 cup julienned green apple 

¼ cup thinly sliced red onion

2 tablespoons thinly sliced fresh mint

2 tablespoons chopped dates

2 tablespoons dried cranberries

2 tablespoons sunflower seeds

In a small food processor puree the garlic, Miller’s Hot Banana Pepper Sauce, orange juice, honey and olive oil until smooth.

Pour the dressing into a large serving bowl and add the chickpeas, fennel, carrot, green apple and red onion. Gently toss so all of the vegetables are coated evenly.

Sprinkle with the mint,  dates, dried cranberries and sunflower seeds and serve.

Serves 2 as a main dish and 4 as a side   

You can find Miller's Banana Pepper Sauce at Whole Foods, Wegmans or Amazon 

You can follow Miller’s on Facebook or Instagram

#betterwithmillers #millersrecipechallenge #anythingbutbland

Apricot Habanero Hasselback Sausage Bites

Y’all! These are absolutely addicting and I cannot get enough. Don’t let “habanero” scare you off, these are sweet and tangy with a little bit of spice at the end that will have you going in for more. Millers is hosting a recipe contest and they are looking for the best recipes to wow your friends on gameday - I think this one is a winner! With only 6 ingredients, naturally gluten free and super quick to throw together this will be your new game day go-to! 

Apricot Habanero Hasselback Sausage Bites

2 teaspoons dry mustard powder

2 Tablespoons brown sugar

¼ cup apricot preserves

½ cup Miller’s Habanero Banana Pepper Sauce

1 package chicken apple sausages (fully cooked, 12 ounce package)

2 Tablespoons thinly sliced green onion

 

Preheat oven to 425° and line a large sheet pan with parchment paper.

In a large mixing bowl, whisk together mustard powder, brown sugar, apricot preserves and Miller’s Habanero Banana Pepper Sauce.  Pour half of the mixture into a small serving bowl and set aside.

Place one of the sausage links on a cutting board and lay a chopstick along both of its long sides. Using a sharp knife, slice every ¼ inch along the length of the sausage, stopping when your knife reaches the chopsticks so the link stays intact along the bottom. Slice the links fully into 1-inch bite-sized pieces (about 3 rings per piece) and repeat with the remaining links.

Place the sausage bites into the large bowl with the remaining sauce and toss to evenly coat.

Bake for 18-20 minutes, or until the edges are crisp and well browned. Place on a serving platter with the reserved dipping sauce, sprinkle with green onion and serve immediately.

 

You can find Miller's Banana Pepper Sauce at Whole Foods, Wegmans or Amazon 

You can follow Miller’s on Facebook or Instagram

#betterwithmillers #millersrecipechallenge #anythingbutbland

  

Sweet & Spicy Bacon BLT Sliders

 

Sweet & Spicy Bacon BLT Sliders

 1 cup Desert Pepper Peach Mango Salsa

1 package low sodium bacon

¾ cup mayonnaise

1 clove garlic

½ cup sliced green onion

¼ cup parsley

8 toasted Sweet Hawaiian style slider buns

8 tomato slices

¼ teaspoon salt

¼ teaspoon pepper

8 lettuce leaves

 

Place the Desert Pepper Peach Mango Salsa in a small food processor and puree until smooth. Pour the salsa into a small saucepan and cook, over medium low heat, until reduced, for about 12 minutes. Once the salsa has thickened, remove from the heat and set aside.

 Heat the oven to 400º and line two cookie sheets with foil. Place an oven safe cooling rack in each, lightly spray them with non-stick cooking spray, and evenly lay the bacon slices in a single layer on the racks.  Place in the oven for 15 minutes.

 In a small food processor puree the mayonnaise, garlic, green onion and parsley until smooth.

 Remove the bacon from the oven. Flip each piece over and brush with the salsa and place back in the oven for another 15 minutes, or until the bacon is crisp.

To serve, spread the mayo mixture onto the toasted slider buns. Top each bottom bun half with the tomato slices, salt and pepper, lettuce and bacon.

You can purchase Desert Pepper Salsa products at your local Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

You can follow Desert Pepper on their Website, on Facebook and Instagram 

#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa

Pretzel & Bratwurst Nachos with Apple Jalapeno Pico

My last entry for the Desert Pepper Trading Co Blogger Recipe Contest might be my favorite. This is Oktoberfest, gameday and fall flavors in one delicious package! Pretzels, bratwurst and queso with a bright and spicy apple jalapeno pico de gallo? Sign me up!

Pretzel & Bratwurst Nachos with Apple Jalapeno Pico

1 Tablespoon butter

1-pound fresh bratwurst sausage

¾ cup green apple, diced

1 large fresh jalapeno, chopped

¼ cup minced red onion

1 Tablespoon apple cider vinegar

1/8 teaspoon salt

1 ½ cups Desert Pepper Chile Con Queso

2 teaspoons mustard powder

8 ounces Pretzel chips

 

Melt the butter in a large skillet over medium high heat. Add the bratwurst to the pan and break apart as it’s cooking, allowing it to crumble as it cooks. Cook for about 10 minutes until the meat has browned.

 In a small mixing bowl, stir together the diced apple, jalapeno, red onion, vinegar and salt.

Heat the Desert Pepper Chile Con Queso in a small sauce pot over medium low heat until warmed through, stirring frequently. Whisk in the mustard until smooth and keep warm.

To assemble, lay the pretzel chips on a large sheet pan. Drizzle with queso, sprinkle with bratwurst and top with the apple jalapeno salsa. Serve immediately. 

You can purchase Desert Pepper Salsa products at your local Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

You can follow Desert Pepper on their Website, on Facebook and Instagram 

#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa

Cantina Style Braised Short Ribs & Queso Grits

My second entry for the Desert Pepper Trading Co Blogger Recipe Contest is a fall dinner dream! Short Ribs are a favorite in this house, and these were caramelized first and then braised in Desert Pepper Trading Company Cantina Medium Red Salsa until fall apart tender. Served atop Queso Polenta that only takes 5 minutes to make and you've got cozy comfort food perfection!

Cantina Style Braised Short Ribs & Queso Grits 

1 Tablespoon cajun style seasoning blend

4 Tablespoons flour

4 ½ pounds Chuck Beef Short Ribs

2 Tablespoons vegetable oil

1 yellow onion, minced

3 cloves minced garlic

1 jar (16 oz) Desert Pepper Trading Company Cantina Medium Red Salsa

1 cup beef broth

1 bay leaf 

1 (9.2 ounce) package instant polenta

1 cup Desert Pepper Trading Company Chile Con Queso

½ cup chopped Cilantro

1 lime, cut into wedges

 

Combine the cajun style seasoning blend and flour together. Blot short ribs dry with a paper towel and sprinkle all sides evenly with the seasoned flour mixture. Heat the oil over high heat in an Instant Pot or crock pot. Working in batches, sear each side until they are nicely caramelized.

Once the ribs are all seared, place them all in the pot along with the onion, garlic, salsa, beef broth and bay leaf. Cover and cook on high for 4 hours if using a slow cooker OR cook on Manual/High Pressure for 45 minutes with a 15 minute natural release if using an Instant Pot.

When the ribs have 30 minutes left of cooking time, prepare the Instant Polenta according to the box directions. (I use a box mix that only requires water and salt) Once the polenta has cooked, whisk in the queso until smooth and set aside.

When the meat can easily be pulled off the bone, it is ready. Skim any grease that may have risen to the top of the braising liquid and remove any bones that may have already fallen off. To serve, ladle the polenta into shallow bowls, top with the short ribs and gravy and sprinkle with cilantro. Serve with lime wedges on the side.

 You can purchase Desert Pepper Salsa products at your local Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

You can follow Desert Pepper on their Website, on Facebook and Instagram 

#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa

Brisket & Queso Rangoon with Creamy Jalapeno Sauce

Desert Pepper Trading Co is hosting a Blogger Recipe Contest and I am so excited to share my first entry with you! What could be more perfect for your next game day (or any day, really) snack? Brisket and Queso in a crispy crunchy wonton wrapper with a cool and creamy jalapeno ranch dip on the side. Yes please!

Brisket & Queso Rangoon with Creamy Jalapeno Sauce

1 large fresh jalapeno, chopped

½ cup cilantro leaves

2 green onions, chopped

½ cup bottled ranch dressing

8 ounces beef brisket, coarsely shredded

¾ cup Desert Pepper Chile Con Queso

20 Wonton Wrappers

6 cups vegetable oil

2 teaspoons BBQ Rub

 

Place the jalapeno, cilantro, green onions and ranch dressing in a small food processor or blender. Puree until smooth and place in the fridge to chill.

In a small mixing bowl stir together the brisket and Desert Pepper Chile Con Queso.

Working one at a time, use your finger and moisten the outer edges of a wonton wrapper with water. Add about 2 teaspoons of the brisket queso mixture in the center. Bring the 2 bottom points together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a square bottom and pointed top. Lay on a cookie sheet and cover lightly with a clean damp kitchen towel while assembling the remaining wontons.

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375° over medium high heat.

Working in batches, fry the wontons for 3-5 minutes, or until golden brown. Sprinkle the fried wontons with the BBQ rub seasoning and allow to drain on a cooling rack placed in a cookie sheet. Serve with Creamy Jalapeno Sauce.

Makes 20 wontons.

 

You can purchase Desert Pepper Salsa products at your local Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

You can follow Desert Pepper on their Website, on Facebook and Instagram 

#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa

Sweet and Spicy Coconut Shrimp Tropical Flatbread

My second entry for Sam's Fresh Salsa Blogger contest only has 8 ingredients, takes less than 20 minutes from start to finish to make and is an absolute tropical dream! Sweet and crunchy coconut shrimp are paired with pineapple mango salsa, green chiles, pepper jack cheese and bacon all on a puffy flatbread base. Topped off with cilantro and pickled red onions for freshness, this will be a new family favorite for sure! 

Sweet and Spicy Coconut Shrimp Tropical Flatbread

1 (12 ounces) container Sam’s Fresh Mango Pineapple Salsa, drained

2 ounces chopped green chiles, drained

1 (12 x 7 inch) pre-baked flatbread 

6 ounces shredded pepper jack cheese

¼ cup chopped cooked bacon

8 prepared coconut shrimp, cut in half

1 Tablespoon pickled red onion

1 Tablespoon chopped cilantro

Pre-heat oven to 425° and place a pizza stone or cast iron griddle pan on the top shelf of the oven to pre-heat.

Measure out ½ cup of the Sam’s Fresh Mango Pineapple Salsa and set aside.

In a small bowl stir together the remaining drained Sam’s Fresh Mango Pineapple Salsa and green chiles. Spread the mixture evenly over the flatbread crust. Top with shredded cheese, chopped bacon and coconut shrimp. Bake for 8 minutes.

Remove from the oven and top with the reserved Sam’s Fresh Mango Pineapple Salsa, pickled red onion and cilantro.

Serve immediately. 

2 Servings.

 

Be sure to follow Sam’s Fresh Salsa here, on Facebook and Instagram

You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!

#JustAddSalsa #SamsFreshSalsa #CheckTheLabel #samssalsarecipechallenge #freshnotfake

 

Blackened Salmon with Pineapple Mango Salsa Tabouli

My first entry for the "Sam's Fresh Salsa Blogger Contest" is an 8 ingredient, less than 30 minute weeknight hero! Crispy Blackened Salmon is paired with a tropical take on tabouli that is loaded with fresh pineapple, mango and jalapeno for the perfect level of sweet heat.  

 Blackened Salmon with Pineapple Mango Salsa Tabouli

1 cup quick cooking bulgur

1 (12 oz) container Sam’s Fresh Mango Pineapple Salsa

½ cup sliced green onions

2 Tablespoons extra virgin olive oil

¾ teaspoon salt

4 (4 oz) portions Salmon or Steel Head Trout

4 teaspoons Cajun Blackening Seasoning

2 Tablespoons chopped cilantro

Cook the bulgur according to package directions and set aside to cool. 

While bulgur is cooking, drain the salsa, reserving the juice to use later. 

Once the bulgur is cool, stir in the drained Mango Pineapple Salsa, 2 Tablespoons of the reserved juice, green onions, olive oil and salt. Set in the fridge to chill.

Heat a cast iron skillet over high heat until very hot and almost smoking.

Season the fish with the Cajun Blackening Seasoning and sear, skin side up, for 3 minutes. Flip and continue to cook for another 3 minutes, or until the inside is still pink and the outside has a charred crust to it.

To serve divide the chilled Tabouli salad between 4 serving plates, top each plate with the Blackened fish and sprinkle with cilantro. Serve immediately.  

Be sure to follow Sam’s Fresh Salsa here, on Facebook and Instagram

You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!

#JustAddSalsa #SamsFreshSalsa #CheckTheLabel #samssalsarecipechallenge #freshnotfake 

Berry Chantilly Napoleons

My last entry for Wick’s Pies Recipe Challenge is for the dessert round and I am completely in love. If you've ever had Berry Chantilly cake before, I think you will be blown away by my twist on that ridiculously delicious dessert. It is one of my absolute favorite things and on my birthday, during covid, I ordered a large one to be delivered to my house when I just didn't have it in me to bake my own labor intensive cake. My version today, is much more manageable. The cream filling and crusts can be made in advance easily, so all you need to do is assemble when you're ready to serve it. 

The pie crusts are already buttery, flaky and rich but I sprinkled them with coarse sugar sprinkles to give them a sweet crunch and gorgeous shimmer. Fresh mixed berries are layered in there with the most decadent fluffy and not too sweet mascarpone and almond cream filling. I'm telling you, it's heaven on a plate!

Berry Chantilly Napoleons

1 Wick’s unbaked pie shell

1 Tablespoon coarse sparkling sugar sprinkles

4 oz cream cheese, at room temperature

1 cup powdered sugar

4 oz mascarpone cheese

1 cup heavy cream

¼ teaspoon almond extract

2 cups mixed berries

Pre-heat oven to 400°.

Lay the unbaked pie shell onto a lightly floured surface and use a 3 ¼ inch round cookie cutter to make                     circles, re-rolling the scraps if needed, to use up all the dough. I was able to get 10. 

Place dough circles on a large cookie sheet lined with parchment paper.  

Brush each circle evenly with water and sprinkle a thin even layer of the sugar over each one. Place in the oven and bake for 10-12 minutes, or until golden brown. Set aside to cool.

Place the cream cheese and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Add the mascarpone and slowly mix until well blended. Replace the paddle attachment with the whisk slowly pour in the cream and almond extract. Whip mixture at medium-high speed until thickened and mousse like. Place in the fridge to chill until ready to use.

Pipe or spoon an even layer of cream over 5 of the pie crusts. Top with berries and another pie crust. Serve immediately.

The crusts and Chantilly cream can be made in advance and stored separately if desired. 

You can follow Wick’s Pies here for more recipes and ideas:  Wick's, Facebook , Instagram, Twitter 

#WicksPies #TrustTheCrust #InCrustWeTrust

Cali Style Everything Bagel Avocado Breakfast Stacks

I definitely prefer savory over sweet when it comes to breakfast dishes. My second entry for Wick’s Pies Recipe Challenge has all my favorite ingredients to start the day off right! You can never go wrong with Everything Bagel Seasoning, especially when it's baked into a buttery flaky pie crust that's then layered with smashed fresh avocado, baby tomatoes, basil and crispy black pepper bacon.

Cali Style Everything Bagel Avocado Breakfast Stacks

2 Wick’s unbaked pie shell

2 Tablespoons everything bagel seasoning 

2 large ripe avocados

1 Tablespoon lemon juice

½ teaspoon garlic salt

15 assorted heirloom cherry tomatoes, quartered

3 slices thick cut black pepper bacon, cooked and chopped

¼ cup minced fresh basil 

Pre-heat oven to 400°.

Lay the unbaked pie shells onto a lightly floured surface and use a 3 ¼ inch round cookie cutter to make circles, re-rolling the scraps if needed, to use up all the dough. I was able to get 20. 

Place dough circles on a large cookie sheet lined with parchment paper.  

Brush each circle evenly with water and sprinkle a thin even layer of the everything bagel seasoning over each one. Place in the oven and bake for 10-12 minutes, or until golden brown. Set aside to cool.

In a small bowl mash together the avocado, lemon juice and garlic salt.

Spoon some of the avocado mash onto 10 of the pie crust rounds. Top each with tomatoes, another pie crust round, and the remaining avocado mash. Sprinkle each evenly with bacon and basil and serve immediately.

You can follow Wick’s Pies here for more recipes and ideas:  Wick's, Facebook , Instagram, Twitter 

#WicksPies #TrustTheCrust #InCrustWeTrust

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

If that’s not the longest recipe name that I’ve ever created I don’t know what is, but sometimes you need all those words to convey just how good something is. I took creamy herbed chicken salad and stuffed it into a buttery, flaky fried pie crust. Once the crust is totally browned and bubbly it is dusted with ranch seasoning and served with a cracked black pepper, green onion and buttermilk dip. I’m telling you it’s heavenly and beyond delicious and I truly hope you try them!

This is my Main Dish entry for the Wick’s Pies Recipe Challenge 

Update: This recipe won "Best Entrée" and $500!

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

3 Wick’s 9” Dough Circles

1 cup prepared chicken salad

½ cup mayonnaise

½ cup thinly sliced green onions

¼ cup buttermilk

¾ teaspoon freshly ground coarse black pepper

½ teaspoon garlic salt

6 cups vegetable oil for frying

1 Tablespoon ranch seasoning

4 cups finely shaved romaine lettuce

Allow pie crusts to come to room temperature and roll into 10-inch circles with a lightly floured rolling pin. Using a 5-inch round cookie cutter, cut out 12 circles, re-rolling crust scraps as necessary.

Place one heaping Tablespoon of chicken salad in the middle of each circle and brush the edges with water to moisten. Carefully pinch the edges of each filled circle closed, working carefully to avoid the dough ripping. Place the pies on a cookie sheet lined with parchment and place in the freezer for 1 hour. 

While the pies are chilling, whisk together the mayonnaise, green onions, buttermilk, pepper, and garlic salt until well mixed.

Heat the oil in a large, deep sided skillet to 375° fitted with a candy thermometer. Fry the pies in batches, for about 4 minutes, or until golden brown. Transfer the pies to a cookie sheet lined with a cooling rack and sprinkle with the ranch seasoning while still hot.

Serve pies on a bed of lettuce with buttermilk dip.

You can follow Wick’s Pies here for more recipes and ideas:  Wick's, Facebook , Instagram, Twitter 

#WicksPies #TrustTheCrust #InCrustWeTrust