Harissa Shakshuka with Feta & Herbs

I am team savory when it comes to breakfast and Shakshuka is one of my favorites. Savory, one skillet and best served with warm bread on the side? Sign me up! 

Harissa Shakshuka with Feta & Herbs

2 Tablespoons butter

1 large shallot, diced

¼ cup harissa (jarred Moroccan red pepper sauce)

1 (14.5 oz) can Don Pepino Pizza Sauce 

¼ teaspoon salt

4 eggs

¼ cup crumbled feta

1 Tablespoon chopped mint

1 Tablespoon chopped cilantro

1 warm baguette

 

Pre-heat oven to 375 degrees.

In a medium, oven proof sauté pan heat the butter over medium heat. Sauté the diced shallot until softened, about 5-8 minutes. Add the harissa and allow the mixture to come up to a simmer. Stir in the Don Pepino Pizza Sauce and half the salt and continue to cook until the sauce has thickened slightly.

Using a spoon, create four 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 feta, mint and cilantro. Serve with warm baguette, for dipping.

Serves 2- 4

 
You can follow Don Pepino on Facebook, Instagram or their Website  

#TheSauceBehindTheSlice #MadeWithDonPepino #DonPepinosRecipeChallenge

Italian Braised Beef with Creamy Polenta

Beef Daube is a classic dish in South Louisiana that is the perfect example of how New Orleans cooks have a habit of combining French and Italian cooking together to create an absolute dream. When I started brainstorming to create a recipe using Don Pepino Pizza Sauce in an unexpected way this was at the top of my list!

 This fall apart, slow cooked, braised beef in a rich tomato gravy served on top of creamy polenta is bound to be your new favorite fall dinner!

Italian Braised Beef with Creamy Polenta

 2 ½ pounds beef chuck shoulder roast, cut into 2-3 inch cubes

1 ½ Tablespoons cajun seasoning

2 Tablespoons vegetable oil

1 (14.5 oz) can Don Pepino Pizza Sauce

1 large sprig rosemary

1 cup beef broth

½ cup water

 

2 cups chicken broth

2 cups milk

1 cup stone ground yellow cornmeal

1 tsp salt

2 Tablespoons butter

 

2 Tablespoons minced fresh parsley

1 french baguette

 

Pre-heat oven to 350°.

Sprinkle the beef cubes evenly with cajun seasoning. Heat the vegetable oil over medium high heat in a dutch oven and, working in batches, sear the meat until well browned on all sides.

 Once the meat is seared, place it all back in the dutch oven along with the Don Pepino Pizza Sauce, rosemary, beef broth and water. Stir, cover and place in the oven for 1 ½ hours.

 Remove the pot from the oven, give the mixture a stir and scrape the sides of the pot. If needed, add a little water to be sure the meat is covered in sauce. Cover and place back in the oven for another hour or until the meat is fall apart tender.

 In a large sauce pot bring the chicken broth and milk up to a boil. Whisk in the cornmeal and salt and continue to whisk, until the mixture is smooth and thickened, about 10 minutes. Stir in the butter and whisk until melted.

 To serve, ladle the polenta into bowls and spoon the stewed beef on top. Sprinkle with parsley and serve with baguette pieces.

You can follow Don Pepino on Facebook, Instagram or their Website  

#TheSauceBehindTheSlice #MadeWithDonPepino #DonPepinosRecipeChallenge

Jalapeno Popper Pot Pies

Pot Pie is the kind of dish that feels made for a Sunday Supper and this one is no exception. It’s creamy, comforting, and a little spicy – a fun twist to the classic that we all know and love! 

Jalapeno Popper Pot Pies

8 large jalapenos

¼ cup butter

2 cups diced onion

4 large cloves garlic, minced

2 tsp Cajun seasoning

¼ cup flour

2 cups whole milk

8 ounces chive & onion cream cheese spread

6 cups chopped, cooked turkey breast

1 cup crumbled cotija cheese

6 Wick’s 6” Pot Pie Shells

 

4 Wick’s 6” dough circle sheets

2 Tablespoons heavy cream

1 tsp ranch seasoning

1 tsp garlic salt

 

Pre-heat broiler to high.

 

Slice jalapenos lengthwise, remove the seeds and stems. Place cut side down on a baking sheet and place under the broiler for 3-5 minutes, flip all of the jalapeno halves over and broil the other side for an additional 3-5 minutes. When cool enough to handle, chop and set aside.

 

Set oven to 375 degrees.

 

Melt the butter in a large skillet over medium high heat. Add the onion and garlic and sauté until softened, about 5 minutes. Sprinkle the flour and Cajun seasoning over the mixture and cook for about 3 minutes for the flour to absorb any extra liquid. Whisk in the milk and stir until smooth. Turn the heat to low, add the cream cheese, and stir until it is completely melted and smooth. Remove the skillet from the heat and stir in the turkey and cotija cheese.

 

Lay the dough circle sheets on a large piece of parchment. Brush with heavy cream and sprinkle with ranch seasoning and garlic salt. Using a pizza cutter or sharp knife, cut into strips.

 

Place the Pot Pie Shells on a large cookie sheet and fill evenly with the filling mixture. Top with prepared crust topping pieces and bake for 35-40 minutes or until the crust is golden brown.

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

 #BakeWithWicks #WicksPieCreations #WicksRecipeChallenge

Pecan Praline Pie Crust Chips with Whipped Toffee Mascarpone

 I am so excited to share my latest recipe contest entry and to be one of the 30 food bloggers chosen to compete in the Wick's Pies contest. The challenge was to come up with creative, inspiring dessert recipes that showcase Wick’s Pies in a unique way and I think this one did exactly that.

You know a girl from New Orleans is always going to put a praline spin on any dessert she can and this one brings all the sweetness and crunch and nuttiness of pralines without all of the stovetop candy making mess. Seriously, who wants to stand over a pot of boiling sugar for an hour during the summer? Not me!

 Served with a whipped mascarpone cream that’s loaded with toffee bits; you have a dessert that will be requested for all your summer parties!

 

Pecan Praline Pie Crust Chips with Whipped Toffee Mascarpone

1 egg, beaten

4 Wick’s unbaked pie shell

¼ cup turbinado sugar

½ cup toffee bits

¾ cup finely chopped pecans

 

4 oz cream cheese, at room temperature

1 cup powdered sugar

4 oz mascarpone cheese

1 cup heavy cream

¼ teaspoon almond extract

½ cup plus 1 Tablespoon toffee bits

 

Pre-heat oven to 400° and line 2 large cookie sheets with parchment.

 Working in batches, lay an unbaked pie shell onto a large piece of parchment paper.

 Using a fork, prick holes all over the crust. Brush with egg then sprinkle evenly with ¼ of the turbinado sugar, then toffee bits, then chopped pecans. Lightly press the toppings into the crust to stick and use a pizza cutter or sharp knife to cut the crust into 3 inch by 2 inch crackers. Lay the pieces evenly spaced on the prepared cookie sheets and bake for 10-12 minutes, or until golden brown. Set aside to cool completely.

Combine 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 attachment and slowly pour in the cream and almond extract. Whip mixture at medium-high speed until thickened and mousse like. Stir in ½ cup of the toffee bits and scoop the mixture into a serving bowl. Top with the remaining toffee bits and place in the fridge to chill until ready to serve.

 

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

#BakeWithWicks #WicksPieCreations #WicksRecipeChallenge

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