Thursday, June 17, 2021

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

Yum

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 websiteFacebook or Instagram 

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

#freshnotfake #samssalsarecipechallenge #salsalove

Sunday, June 13, 2021

Cantina Style Shakshuka Skillet

Yum

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 websiteFacebook or Instagram 

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

#freshnotfake #samssalsarecipechallenge #salsalove

Friday, June 11, 2021

Cajun Blackened Shrimp with Gazpacho Verde

Yum

Look how pretty!
This is my second entry for the "Sam’s Fresh Salsa Blogger Recipe Challenge" and I really think it's THE perfect appetizer to start any summer meal!
Spicy Cajun blackened shrimp sits on top of a creamy, cool, tangy, refreshing soup that's full of veggies - tomatillos, kale, cucumber, celery. Healthy, gorgeous and easy to make- that sounds like the perfect poolside snack!


Cajun Blackened Shrimp with Gazpacho Verde

1 (12 ounce) container Sam’s Fresh Salsa Verde

½ cup English cucumber

½ cup baby kale and spinach greens

¼ cup chopped celery

¼ cup chopped white onion

¼ cup baby yellow tomatoes 

2 Tablespoons fresh parsley leaves

2 green onions, chopped

2 Tablespoons plain Greek yogurt

12 large shrimp, peeled and deveined 

1 teaspoon Cajun blackening seasoning blend

2 hardboiled eggs, cut into quarters

2 Tablespoons celery heart leaves

Place 4 appetizer sized bowls in the fridge to chill.

Place the Sam’s Fresh Salsa Verde, cucumber, greens, celery, white onion, tomatoes, parsley, green onions and Greek yogurt in a large blender and puree until smooth. Set in the fridge to chill.

Heat a large cast iron skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with the seasoning. Once the pan is hot cook the shrimp, about 3 minutes per side, until cooked through.

Pour the gazpacho into the chilled bowls, top with blackened shrimp, half of a hardboiled egg and celery leaves. Serve immediately. 

Makes 4 appetizer servings


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

You can follow Sam’s Fresh Salsa on their websiteFacebook or Instagram 

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

#freshnotfake #samssalsarecipechallenge #salsalove



Thursday, June 10, 2021

Cantina Style Mussels & Chorizo

Yum

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge" and this is my first entry! 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. 

First up is my " Cantina Style Mussels & Chorizo" 

Mussels are quick to cook, always in season and super affordable. They look and taste fancy and special without much effort and who doesn't love a dish that calls for dunking a whole loaf of bread into the delicious sauce at the bottom of the pot?

 Cantina Style Mussels & Chorizo 

1 Tablespoon olive oil

1-pound fresh Mexican style chorizo

1 small white onion, chopped

½ small red bell pepper, chopped

1 jalapeno, seeds removed and chopped

2 cups chicken stock

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

1 fresh bay leaf

2 pounds mussels

¼ cup chopped cilantro

1 lime, cut into wedges

1 baguette, warmed


In a large dutch oven, heat the oil over medium-high heat. Remove the chorizo from the casing and break it up into large bite sized pieces. Add the chorizo to the oil and cook 10 minutes, or until browned around the edges. 

Add the onion, bell pepper and jalapeno and sauté until softened, 5 minutes. Stir in the chicken stock, salsa and bay leaf. Allow the mixture to come up to a simmer and cook for 10 minutes. 

Place the mussels in the pot, cover and cook for about 3 minutes. Gently stir the mixture, allowing the mussels that have not opened yet to go to the bottom of the pot and continue to cook, covered, for about 3-5 minutes longer, or until all the mussels are open.

Sprinkle the pot with cilantro and serve with lime wedges and baguette slices.

Serves 4

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


Sunday, June 6, 2021

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas

Yum

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas - I took Lotus Rice Noodles and put a Greek Salad spin on them. Creamy garlic humus vinaigrette, fresh veggies and crispy roasted chickpeas make this delicious meat free meal perfect for summer



Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas

¼ cup canned chickpeas, rinsed and dried well

½ teaspoon olive oil

1 package Lotus Foods Organic Jade Pearl Rice Ramen Wakame Miso Soup Noodles

4 teaspoons garlic flavored hummus 

2 teaspoons red wine vinegar

4 teaspoons olive oil

¼ cup baby arugula leaves

1 Tablespoon chopped cucumber

1 Tablespoon chopped roasted red bell pepper

2 Kalamata olives, sliced

1 Tablespoon crumbled feta cheese

2 teaspoons chopped fresh mint


Pre-heat the oven to 425 degrees. 

In a small bowl toss together the chickpeas, olive oil and 1 teaspoon of the seasoning packet from the noodles. Pour the mixture onto a small foil lined cookie sheet and place in the oven for 15-20 minutes, or until the chickpeas are crisp and toasted.

While the chickpeas roast, bring 2 cups of water to boil in a small sauce pot over high heat. Add the noodles and cook for 4 minutes. Drain the noodles and rinse with cold water. Set aside to cool.

In a medium mixing bowl whisk together the hummus, red wine vinegar, olive oil and ½ teaspoon of the seasoning packet from the noodles. Gently stir in the noodles, arugula, cucumber, roasted red bell pepper, olives and feta until well coated. Top with the crispy chickpeas and chopped mint.

Serve immediately. 

 


Wednesday, May 26, 2021

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

Yum

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

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


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

1 cup warm water (105-115 degrees)

1 1/8 teaspoons active dry yeast 

2 ½ plus ¼ cups all-purpose flour

1 tsp fine sea salt

½ teaspoon honey

1 Tablespoon olive oil

1 ½ teaspoons cornmeal

1/3 cup mayonnaise

1 Tablespoon creole style mustard

2 teaspoons hot sauce

1 Tablespoon chili sauce

2 teaspoons lemon juice

½ teaspoon garlic powder

½ teaspoon white pepper

½ cup yellow cornmeal

¼ cup breadcrumbs

¼ cup all-purpose flour

½ teaspoon pepper

½ teaspoon salt

1 cup buttermilk

4 cups vegetable oil, for frying

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

1 cup cubed andouille

5 ½ cups freshly shredded pepper jack cheese

1 ½ cups cooked and peeled Louisiana crawfish tails

1 cup frozen fire roasted corn kernels, thawed 

2 Tablespoons sliced green onion


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

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

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

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

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

Working in batches, dredge the tomatoes first in the cornmeal mixture, then in buttermilk, then the cornmeal mixture again, shaking off any excess. Carefully place tomatoes in hot oil and fry until golden brown, about 3-4 minutes. Remove from the oil using a slotted spoon and allow to drain on a wire rack.

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

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

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

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

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

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

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

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

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

Makes 2 (10-inch) pizzas





Friday, March 26, 2021

Chicken Paprikash Chili with Goat Cheese & Chive Spaetzle

Yum

Chicken Paprikash is so comforting and cozy and proves that paprika isn’t just for plate decoration! This spin on chili takes that classic comfort dish to the next level. Treasure Cave Goat Cheese Crumbles bring tangy richness to the party and it’s all nestled on a bed of highly addictive but shockingly simple homemade Spaetzle! 



Chicken Paprikash Chili with Goat Cheese & Chive Spaetzle

For the Chive Spaetzle
2 eggs
1/3 cup milk
¾ teaspoon salt
½ teaspoon white pepper
¼ teaspoon nutmeg
1 Tablespoon chives
1 cup flour

For the Chicken Paprikash Chili
4 tablespoons unsalted butter
1 large shallot, thinly sliced 
8 ounces chopped mushrooms
1 ½ teaspoons Kosher salt 
¾ teaspoon pepper 
4 cloves garlic, minced 
2 tablespoons Hungarian sweet paprika 
½ teaspoon Hungarian hot paprika
2 tablespoons all-purpose flour 
Pinch of sugar 
1 pound ground chicken
1 1/2 cups low-sodium chicken broth 
1/4 cup sour cream 
1 tablespoon white vinegar 
1 (3.5 ounce) container Treasure Cave Crumbled Goat Cheese

To make the Spaetzle: Bring a large pot of salted water to a boil over high heat. In a medium bowl, whisk together the eggs, milk, salt, white pepper, nutmeg and chives. Add in the flour and stir until well combined. If it is too runny, then add a little more flour. If it is too thick, then add a little more milk. You are wanting the consistency of a thick pancake batter.

Pour the batter into the bottom of a spaetzle maker (I made one by poking holes into the bottom of an aluminum pie pan with a chopstick). Using a spatula, press the batter through the holes of the pan. 
Stir the pot and allow the dumplings to cook for about 2 minutes, or until they float. Remove with a slotted spoon and place on a greased small cookie sheet. Set aside to use later.

To make the Chili: Melt 3 tablespoons of the butter, over medium heat, in a small dutch oven. Add the shallot and mushrooms and cook until softened, about 10 minutes. Add the salt, pepper, garlic and both paprikas and cook, stirring, until the paprikas smell toasted, about 2 minutes. Add the flour, sugar and the remaining 1 tablespoon butter and continue to cook for 2 minutes longer. Add the ground chicken and allow it to brown, stirring frequently and scraping the bottom of the pot, for 8 minutes. Stir in the broth and allow the mixture to simmer for 10 minutes. Once the mixture has simmered and thickened, turn the heat off and stir in the sour cream and vinegar. 

To serve, ladle the chili into bowls. Top with a scoop of spaetzle and sprinkle with goat cheese. Serve immediately.

Friday, February 26, 2021

Asian Chicken Chopped Salad with Egg Roll Croutons and Cilantro Lime Vinaigrette

Yum

 This is my entry for the “Make Taste Not Waste Challenge”. Being creative and making something out of what might normally be tossed out is so important in reducing food waste, keeping your grocery budget in check and being environmentally friendly. For this dish, I raided the fridge and found a few left-over take-out egg rolls, the last bit of rotisserie chicken, those cut up veggies that didn’t get finished from a crudite platter and all of those leafy greens that can easily be ignored until they wilt and get tossed. Slice the egg rolls, toast them until crunchy and bake them for crispy croutons, toss together the veggies and chicken in a delicious creamy dressing made with Hellmann’s Cilantro Lime Sauce and dig in!


Asian Chicken Chopped Salad with Egg Roll Croutons and Cilantro Lime Vinaigrette 

2 egg rolls

3 Tablespoons Hellmann’s Cilantro Lime Sauce

1 Tablespoon rice wine vinegar

1 teaspoon soy sauce

¾ teaspoon sesame oil

1 teaspoon sugar

4 cups leafy greens (I used a mix of leftover romaine, cabbage and baby spinach)

1 cup sliced crunchy veggies (I used a mix of carrots, red bell peppers and jalapeno pepper)

¼ cup sliced green onion

1 cup leftover shredded rotisserie chicken

Preheat oven to 400 degrees and line a small cookie sheet with parchment paper. Slice the egg roll into 1-inch pieces and bake for 10 minutes, or until heated through and crispy.

In a large mixing bowl whisk together the Hellmann’s Cilantro Lime Sauce, rice wine vinegar, soy sauce, sesame oil and sugar until smooth. 

Add the green leafy vegetables (I used a mix of leftover romaine, cabbage and baby spinach), sliced crunchy veggies (I used a mix of carrots, red bell peppers and jalapeno pepper), sliced green onions and the shredded chicken and toss to coat.

Pour the mixture onto a serving plate, top with the crispy egg roll croutons and serve.

#MakeTasteNotWaste #GameDay #ContestEntry #Hellmanns 


Thursday, February 11, 2021

Herbed Ricotta Won Ton Tortellini with Chili Crisp Tomato Sauce and Mint

Yum

Just because many of us are staying home on Valentine's Day this year, doesn't mean we can't still enjoy a fabulous fancy dinner worthy of some good bubbly at home. 
This is my entry for the “Twin Dragon Asian Wrapper Recipe Challenge” which is asking for “Asian Fusion” inspired appetizers for a holiday and I'm really proud to share this creation which I think is the perfect starter to your at home Valentine's Day dinner!
I used Won Ton skins in place of pasta sheets to create tender tortellini filled with tons of herbs, whipped ricotta cheese and  parmesan. These delicious dumplings are drizzled with a fresh tomato salad spiked with crispy crunchy Asian chili crisp and fresh mint. Think of it as an Asian Fusion Caprese salad!


Herbed Ricotta Won Ton Tortellini with Chili Crisp Tomato Sauce and Mint

1 cup ricotta

¼ cup shredded parmesan cheese

2 Tablespoons minced flat leaf parsley

1 teaspoon minced fresh thyme

1 teaspoon minced fresh tarragon

1 teaspoon lemon zest

½ teaspoon salt

½ teaspoon pepper


1 egg 

20 Twin Dragon Won Ton Wrappers 


1 cup assorted cherry tomatoes, sliced

1 teaspoon honey

1 teaspoon jarred chili crisp

¼ teaspoon salt


1 Tablespoon salt 

1 teaspoon jarred chili crisp

4 teaspoons torn fresh mint leaves

Bring a large pot of water up to a boil.

In a small mixing bowl whip together the ricotta, shredded parmesan cheese, parsley, thyme, tarragon, lemon zest, salt and pepper until smooth.

Whisk the egg and 1 teaspoon of water in a small dish.

Working in batches, place wonton skins on a large cutting board, brush all the edges lightly with some of the egg mixture and spoon about 1 Tablespoon of the filling in the center of each. Fold one corner over and pinch to create a triangle. Gently press the edges together, pushing any excess air out, sealing it well. Take the two bottom corners and gently pull them together, pressing to seal, using a dab of egg wash if needed. Place the filled and formed tortellini on a cookie sheet lined with parchment and cover with a lightly dampened paper towel until ready to cook.

In a small mixing bowl gently stir together the sliced cherry tomatoes, honey, chili crisp and salt. Set aside to marinate at room temperature.

Lower the heat on the water to a simmer and stir in the salt. Give the water a good stir to create a whirlpool effect and quickly drop half of the tortellini in one by one, stirring gently to separate them as they hit the water. Allow the tortellini to cook for 2 - 3 minutes, or until they float to the surface. Remove from the water with a slotted spoon and set on a lightly greased cookie sheet. Repeat with the remaining tortellini.

Once all the tortellini are cooked, place 5 cooked tortellini on 4 small appetizer or salad plates. Spoon the marinated tomatoes on top of each serving and drizzle each plate with the remaining marinated tomato juice, sprinkle with fresh mint and remaining chili crisp and serve immediately. 


I am participating in JSL Foods “Twin Dragon Asian Wrapper Recipe Challenge”. This contest is asking for “Asian Fusion” inspired appetizers for the holidays and I'm really proud to share this creation. Whether it's a Birthday, Anniversary or Valentine's Day this dish is sure to be a show stopper!

You can follow JSL Foods on their websiteFacebook Twitter and Instagram 

You can find Twin Dragon Wrappers at Walmart, Albertsons, Shaw's, Von's, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper. If you don't see them in your local store, ask them to carry Twin Dragon Wrapper products! Twin Dragon Asian Wrappers are Vegan and Non-GMO. Plus, they are manufactured with no artificial preservatives. 
The wrappers hold up when boiled steamed or fried. Attributes include low oil absorption, even browning and when fried, small bubbles. You will be surprised how easy they are to work with.

#twindragonwrappers #wontons  #eggrolls #potstickers #TwinDragon #ChefYaki

Friday, February 5, 2021

Cheesy Chicken Bacon BBQ Egg Rolls with Pickled Jalapeno Ranch

Yum

The Super Bowl is on Sunday and I don't know if you're all about football or all about the food but I am definitely team snacks all the way. If you don't care at all about the game, here's something to be excited about - Cheesy Chicken Bacon BBQ Egg Rolls with Pickled Jalapeno Ranch!

Crispy egg roll wrappers are stuffed with bacon, BBQ sauce, shredded chicken and 2 kinds of cheese. The shredded sharp cheddar gets all melty and saucy when the egg rolls are frying and then the pockets of cubed pepper jack gives you those gorgeous cheese pulls that will keep your attention while you're waiting for the next commercial to come on. And do I really need to tell you how good Pickled Jalapeno Ranch is? I hope not, because I think the name itself tells you how awesome it is and I won't be mad if you make extra for tacos, as a salad dressing, veggie dip or literally anything else you have nearby to dip into it.


Cheesy Chicken Bacon BBQ Egg Rolls with Pickled Jalapeno Ranch 

6 cups vegetable oil

1 cup ranch dressing

½ cup jarred sliced mild pickled jalapenos

¼ cup chopped green onion

2 cups shredded rotisserie chicken

¾ cup barbecue sauce 

½ cup cooked, chopped bacon

1 ½ cup pepper jack cheese, cut into ¼ inch cubes

1 ½ cup grated extra sharp cheddar cheese

12 Twin Dragon Egg Roll Wrappers

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

Place the ranch dressing, pickled jalapenos and green onions in a small food processor or blender and puree until smooth. Pour into a serving bowl.

Place the chicken, barbecue sauce, bacon and cheeses in a small mixing bowl and stir to combine.

Lay an egg roll wrapper on a large cutting board with one corner of the wrapper pointing toward you and lightly moisten all 4 edges with water. Place ¼ to 1/3 cup of the filling just below the center of the wrapper.  Fold bottom corner over mixture, fold sides in, and roll up tightly.

Working in batches, fry the egg rolls for 3-5 minutes, or until golden and crisp.

Serve with the Pickled Jalapeno Ranch sauce for dipping.

Makes 12 egg rolls

I am participating in JSL Foods “Twin Dragon Asian Wrapper Recipe Challenge” and this is my entry for Game Day Appetizers

You can follow JSL Foods on their websiteFacebook Twitter and Instagram 

You can find Twin Dragon Wrappers at Walmart, Albertsons, Shaw's, Von's, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper. If you don't see them in your local store, ask them to carry Twin Dragon Wrapper products! Twin Dragon Asian Wrappers are Vegan and Non-GMO. Plus, they are manufactured with no artificial preservatives. 
The wrappers hold up when boiled steamed or fried. Attributes include low oil absorption, even browning and when fried, small bubbles. You will be surprised how easy they are to work with.

#twindragonwrappers #wontons  #eggrolls #potstickers #TwinDragon #ChefYaki

Wednesday, January 6, 2021

Loaded BBQ Ranch Cauliflower Steaks

Yum

Have you ever seen cauliflower look so beautiful before?! I don't think I have. I combined all my favorite BBQ flavors in an easy to prepare, vegetarian and gluten free main dish! Roasted cauliflower is coated in a flavorful BBQ paste, drizzled with Good Foods Creamy Ranch Yogurt Dip and topped with Good Foods Chunky Guacamole. No one will miss the meat with this combo! And I'm thrilled that the judges loved it just as much as I did since it won $1,000 in the Good Foods “Share the Love Recipe Challenge” by coming out on top in the Best Recipe featuring Guacamole category. 

Loaded BBQ Ranch Cauliflower Steaks

1 large head cauliflower

1 Tablespoon ketchup

2 teaspoons maple syrup

2 teaspoons yellow mustard

1 teaspoon Worcestershire sauce

1 ½ teaspoons smoked paprika

1 teaspoon chili powder

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon salt

½ teaspoon cumin

¼ cup BBQ sauce

2 Tablespoons Good Foods Creamy Ranch Yogurt Dip

½ cup Good Foods Chunky Guacamole

2 Tablespoons chopped cilantro

2 Tablespoons pickled jalapenos


Preheat the oven to 375 F and line a cookie sheet with parchment paper.

Slice the cauliflower into ¾ inch thick steaks. 

To make the BBQ paste stir together the ketchup, maple syrup, yellow mustard, Worcestershire sauce, smoked paprika, chili powder, garlic powder, onion powder, salt and cumin in a small bowl. Brush the cauliflower with the paste evenly. Bake for 30 minutes, or until the stem portion of the cauliflower steaks are tender.

Remove from the oven and brush with the BBQ sauce. Drizzle with the Good Foods Creamy Ranch Yogurt Dip and top each with and equal amount of Good Foods Chunky Guacamole, chopped cilantro and pickled jalapenos. Serve immediately.

Serves 4





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 pa...