Friday, March 29, 2019

Lemon Ginger Salmon Tacos with Cucumber Sesame Pico de Gallo

Yum
I have had so much fun coming up with entries for the Stash Tea Blogger Recipe Challenge  and this one might be my favorite of the three! I had to really give it some thought to come up with a way to use tea to cook with as opposed to just making a tea or cocktail. When I saw the Lemon Ginger tea bags I started thinking of ways to use that flavor combo in an Asian inspired entree. 
I steeped the tea and made a marinade for the salmon - honey and apricot jam make it sweet, soy sauce gives the perfect amount of salt and once it's marinated and then broiled, it flakes beautifully. Top it off with crunchy cabbage and fresh cucumber sesame pico de gallo for a delicious new spin on tacos!
Lemon Ginger Salmon Tacos with Cucumber Sesame Pico de Gallo
½ cup water
2 Stash Lemon Ginger Tea Bags
1/3 cup apricot jam
1 Tablespoon soy sauce
1 teaspoon chile garlic paste
2 Tablespoons honey
4 ( 4 ½ ounce) salmon filets
1 ½ cup English cucumber, diced
½ cup red onion, diced
2 Tablespoons rice wine vinegar
1 teaspoon sesame seeds
½ teaspoon sesame oil
¼ teaspoon salt
8 flour tortillas, warmed
2 cups thinly shredded purple cabbage
1 cup cilantro, chopped

Bring the water up to 190-209 degrees. Allow the tea bags to steep for 3-5 minutes. Remove the tea bags and whisk in the apricot jam, soy sauce, chile garlic paste and honey. Once the mixture has completely cooled, pour the marinade over the salmon in a shallow dish and allow to marinate at least 30 minutes and up to 3 hours.

In a small mixing bowl stir together the cucumber, red onion, rice wine vinegar, sesame seeds, sesame oil and salt. Set in the fridge to chill.

Preheat oven to broil (525°F) and line a small baking sheet with foil. Place the salmon filets on the baking sheet and place it in the oven on the middle rack. Broil for 6-8minutes. 

While the salmon is cooking, pour the remaining marinade in a small sauce pan and bring up to a simmer. Allow the sauce to reduce and thicken.

Carefully remove the skin from the salmon and break the filets up with a fork into bite size pieces. Pour the thickened sauce over the fish.

To assemble the tacos, top each tortilla with an equal amount of shredded cabbage, salmon, cucumber pico de gallo and cilantro and serve.
"Since 1972, Stash has crafted hundreds of delicious and unique blends in addition to classic tea favorites. Made with the best all-natural ingredients from around the world, Stash’s premium line of bagged teas is Project Non-GMO Verified and certified Kosher."
Stash sent me a fabulous selection of their teas to work with AND they're offering a discount code to all of my friends and family! Here's the CODE to the discount if you'd like to order some for yourself!
#stashtea #stashtearecipechallenge #stashtearecipes




Thursday, March 28, 2019

Peppermint Pomegranate Cooler

Yum
These Peppermint Pomegranate Coolers are the perfect refreshing drink for all of the scorching days of Summer that are just around the corner! Stash Peppermint Tea Bags are quickly steeped and combined with lime juice and pomegranate juice for the prettiest minty iced tea that I've ever seen! This drink literally takes minutes to make, but feel free to make a pitcher of it in advance as well. Poolside, evenings on the porch, picnics - it's perfect for any occasion.
Cheers!
Peppermint Pomegranate Cooler
2 cups water
4 Stash Peppermint Tea Bags
¼ cup fresh lime juice
¼ cup pomegranate juice
½ cup simple syrup
4 mint springs
4 lime wedges


Bring the water up to 190-209 degrees. Allow the tea bags to steep for 3-5 minutes. Remove the tea bags and stir in the lime juice, pomegranate juice and simple syrup. Pour into 4 tall glasses filled with ice and garnish with mint sprigs and lime wedges.

"Since 1972, Stash has crafted hundreds of delicious and unique blends in addition to classic tea favorites. Made with the best all-natural ingredients from around the world, Stash’s premium line of bagged teas is Project Non-GMO Verified and certified Kosher."
Stash sent me a fabulous selection of their teas to work with AND they're offering a discount code to all of my friends and family! Here's the CODE to the discount if you'd like to order some for yourself!
You can find and follow Stash Tea here: Facebook  Twitter  Instagram  Pinterest 
#stashtea #stashtearecipechallenge #stashtearecipes

Monday, March 25, 2019

Little's Lunches

Yum
Even though both of my kids begged this morning to stay home, spring break is over and we're back into our routine! This week's lunches are all about using leftovers in a new way. I made a big batch of pasta salad using boiled noodles, bottled Italian dressing and chopped up odds and ends from a veggie tray we had for entertaining over the weekend. I love pasta salads because I know they're getting their carbs, protein and veggies all in one dish. The Cheeseburger 7 Layer Dip Tortilla Roll Ups is from a contest entry I was working on. I just smeared some of the layered dip into a tortilla, rolled it and sliced it- super easy!
Monday: garden pasta salad, dried apple slices, dried cranberries
Tuesday: grape kit kat bar, garden pasta salad, celery, black olives, blueberries, Cheeseburger 7 Layer Dip Tortilla Roll Ups
Wednesday: garden pasta salad, prunes, pickle, black olives, Moon Cheese
Thursday: Cheeseburger 7 Layer Dip Tortilla Roll Ups, layered fruit bar, salsa ranch, cucumbers, blueberries
Friday: layered fruit bar, meunster cheese, Parmesan Cheese Star Crackers, ranch, yellow and red bell pepper slices, watermelon
Be sure to follow me @Fleurdelectable on Instagram too for weekly lunchbox inspiration!!

Sunday, March 24, 2019

Tea-quila Sunrise

Yum
I am taking part in the Stash Tea Blogger Recipe Challenge and  I am really excited to share my entries with you! I have had so much fun testing recipes and looking at tea in a new way. My first entry is a twist on a classic and perfect for entertaining. Tequila Sunrises are usually made with orange juice, tequila and grenadine. Instead of buying grenadine which is pretty much red food dye and syrup I made a delicious and easy homemade syrup using Stash Pomegranate Raspberry Tea Bags! The flavor of the tea really shines through in this syrup and I love how easy it is to make the components beforehand, even the night before if you want. You won't be stuck mixing individual cocktails all night and each guest gets to make their own beautiful sunrise effect!
"Since 1972, Stash has crafted hundreds of delicious and unique blends in addition to classic tea favorites. Made with the best all-natural ingredients from around the world, Stash’s premium line of bagged teas is Project Non-GMO Verified and certified Kosher."
Stash sent me a fabulous selection of their teas to work with AND they're offering a discount code to all of my friends and family! Here's the CODE to the discount if you'd like to order some for yourself! 

Tea-quila Sunrise
1 cup water
1 cup sugar
2 cups tequila
7 cups orange juice
10 orange slices
10 maraschino cherries
Place water in a small saucepan over medium high heat and bring to a simmer. Remove from heat and add in your tea bags. Allow to infuse for about 5-10 minutes. Once the tea has fully steeped, remove the tea bags and whisk in the sugar until dissolved. Let stand at room temperature until cool, about 1 hour, before refrigerating.

When ready to serve pour the tequila and orange juice in a pitcher. Pour the prepared tea syrup in a small pitcher. In highball glasses filled with ice, pour in the orange juice mixture. Slowly pour the tea syrup down the side of the glass, allowing it to settle at the bottom. Garnish with an orange slice and a cherry.

Serves 10
You can find and follow Stash Tea here: Facebook  Twitter  Instagram  Pinterest 
#stashtea #stashtearecipechallenge #stashtearecipes



Wednesday, March 20, 2019

Everything Bagel Waffles with Avocado and Smoked Salmon

Yum
Happy first official day of Spring!! The kids are off for Spring Break this week and we've been having gorgeous weather, so naturally both of them are congested, sneezing and coughing their heads off. Since we're not having to get up super early and rush out of the door for school, I've been able to take my time and make some pretty delish breakfast dishes for us each morning. This is an idea I've had in my notebook for a while now and I'm so glad I finally made them.  I took Everything Bagel Seasoning and added it to my waffle batter!!! Top that with a schmear of cream cheese, avocado, red onion and smoked salmon and dig in. I think this would be the perfect Mother's Day brunch dish, don't you?! All that's missing is the mimosas!
Everything Bagel Waffles with Avocado and Smoked Salmon

1 ½ cups water
1/3 cup canola oil
4 ounces chive and onion cream cheese spread
1 large avocado, sliced thinly
16 thin slices red onion
8 ounces smoked salmon
1 lemon, cut into wedges
 
Pre-heat a waffle iron to medium high heat.

Whisk together the waffle mix and everything bagel seasoning until well combined. Add the water and oil and stir only a few times- leaving lumps in the batter is good!

Spray the waffle iron with canola oil spray and pour spoonfuls of batter onto the hot waffle iron. Allow to cook until crisp and browned, about 5 minutes.

Once waffles have cooked, spread with an even layer of cream cheese. Top with avocado, red onion and smoked salmon. Serve with lemon wedges.

Serves 8.



Monday, March 18, 2019

Blackened Cajun Shrimp Burgers with Remoulade Sauce and Crispy Okra Fries

Yum
I went Beyond The Bayou with my Burger and Fries entry this time! My Blackened Cajun Shrimp Burgers with Remoulade Sauce and Crispy Okra Fries are a delicious combo of Cajun inspired flavors. The shrimp burgers are crispy on the outside, juicy on the inside and they get a kick from my spicy shortcut Remoulade sauce - made from Hellmann’s tangy Tartar Sauce and naturally sweet Hellmann’s Ketchup. This quick and easy sauce goes on the burger and is your dip for an unexpected side dish. Okra fries! Roasted to a crispy perfection, you’ll keep reaching for more!
Blackened Cajun Shrimp Burgers with Remoulade Sauce and Crispy Okra Fries

1 pound peeled and de-veined medium shrimp
1/3 cup roasted garlic flavored panko breadcrumbs
1 teaspoon lemon zest
1/2 teaspoon Cajun blackening seasoning 
2 cloves minced garlic 
2 green onions, thinly sliced
1 egg 

2 Tablespoons Hellmann’s Ketchup
2 Tablespoons chili garlic sauce

1 pound fresh okra
2 Tablespoons canola oil
½ teaspoon Cajun blackening seasoning

2 Tablespoons butter
4 onion hamburger buns, toasted
4 lettuce leaves
4 slices red onion
4 slices tomato
Pre heat the oven to 400 degrees.

To make the burger patties coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon zest, Cajun seasoning, garlic, green onion and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 20 more minutes.

While the burger patties are chilling make the remoulade sauce. In a small bowl whisk together the tartar sauce, ketchup and chili garlic sauce. Set in the fridge to chill.

Slice each okra pod in half lengthwise. In a large mixing bowl, toss the okra with the canola oil and Cajun blackening seasoning until evenly coated. Lay the okra on a large foil lined baking sheet and place in the oven for 20 minutes. 
Heat the butter in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side. 

To assemble, spread each bun top and bottom with remoulade sauce. Place lettuce, red onion, tomato, a shrimp burger patty and a bun top on each bun bottom.

Pour the remaining remoulade sauce into a small bowl and serve with the okra fries and assembled burgers.

#Hellmanns #beyondburgerandfries #ContestEntry 


Wednesday, March 13, 2019

Cheeseburger 7 Layer Dip with Wedge Fry Dippers

Yum
I have been having so much fun re-inventing Burgers and Fries for Hellmann's and I truly think this entry right here might be one of the best things I've ever made. I'm afraid to put that thought out there, because I have a habit of winning with recipes I'm doubtful of and bombing with entries I think are a shoe in so fingers crossed I haven't jinxed myself!
This is what happens when 7 Layer Dip and Cheeseburgers have a baby. My twist on the classic party favorite is quick to throw together, can be made ahead of time and gets bonus points for being gluten free. Hellmann’s Classic Burger Sauce, cheddar and cream cheese are the base for this easy layered party dip. Topped with all the traditional burger toppings we all love and drizzled with a bit of sweet heat from Hellmann’s Spicy Dipping Sauce – you might want to make a double batch! Ditch the boring bun and serve with wedge fries as the dipper to scoop up each layer and get ready to dig in!
Cheeseburger 7 Layer Dip with Wedge Fry Dippers
1 bag (32 ounce) frozen wedge fries
1 cup shredded sharp cheddar cheese
1 (8 ounce) package cream cheese at room temperature
1/3 cup Hellmann’s Classic Burger Sauce
1 cup chopped cooked hamburger patty
½ cup diced tomato
½ cup diced pickle
1/3 cup diced onion
½ cup chopped lettuce
2 ½ Tablespoons Hellmann’s Spicy Dipping Sauce
 Cook fries according to package directions.

In a small mixing bowl combine the shredded sharp cheddar cheese, cream cheese and Hellmann’s Classic Burger Sauce until smooth. Spread into the bottom of a glass pie dish or 9-inch square pan. Sprinkle with the chopped hamburger, tomato, pickle, onion and lettuce. Drizzle the Hellmann’s Spicy Dipping Sauce over the top and serve with the crispy fries to dip.
 
#Hellmanns   #beyondburgerandfries    #ContestEntry
Be sure to follow along on Instagram to see all of the entries I've created so far!!

Tuesday, March 12, 2019

Cheeseburger and Tots Benedict Stackers

Yum
Typically I like to space my posts out to every few days, but Hellmann's is hosting a contest right now and the entries are being put up so quickly, and look so good, I don't want to miss the boat! I started with a brainstorming list of about 12 dishes to make and already 4 of those ideas have been posted!! EEEKKK! I know great minds think alike, but I want to be sure to get a few of my favorites thrown in the running before it's too late. I've been super busy in the kitchen and it's been a delicious day. Wish me luck!! 
Cheeseburger and Tots Benedict Stackers - classic cheeseburger flavors amped up Benedict style…….don’t you want to dive in?! A crispy tater tot waffle is topped with melted cheddar cheese, mini burger patties and the easiest poached egg you’ll ever make. It all comes together with Hellmann’s Spicy Dipping Sauce- spicy, creamy and a little sweet – it’s the perfect thing to tie this dish together!
 

Cheeseburger and Tots Benedict Stackers
28 thawed tater tots
½ cup shredded sharp cheddar cheese
5 ounces ground beef
¼ teaspoon steak seasoning
1 Tablespoon butter
4 eggs
2 Tablespoons chopped flat leaf parsley

Fill a large high sided skillet with lid about ¾ of the way to the top with water. Place over high heat and bring to a rolling simmer.
 Pre heat a waffle iron over medium high heat. Once it’s hot, spray with olive oil cooking spray and press 7 tots into 4 separate rounds on the hot iron. Press down and cook for about 5 minutes, or until crisp on both sides. Remove and set on a small cookie sheet. Top each tater tot waffle with an equal amount of cheese and cover the pan with foil.
 Press the ground beef into 4 equal sized small patties and sprinkle with steak seasoning. Place the butter in a cast iron or non-stick skillet and melt it over medium high heat. Add the patties to the pan and cook for about 2-3 minutes per side. Once the patties have seared on both sides, place one on each cheese topped waffle and put the foil back on the pan to keep warm.
 Once the water is bubbling, turn off the heat and crack the eggs into 4 separate ramekins. Remove the lid from the pan of water, gently lower each egg into the water and put the lid back on the pan. Set a timer for 3-5 minutes depending on how runny you want the yolk to be (I did 3 ½ minutes). Once the whites look completely set, use a slotted spoon to take the eggs out of the water and rest them on a clean kitchen towel to remove the excess water.
Place an egg on top of each burger patty, drizzle with sauce, sprinkle with parsley and serve.
 
#Hellmanns   #beyondburgerandfries    #ContestEntry
 


Cheeseburger Waffle Fry Mini Frittatas

Yum
My breakfast twist on Burgers and Fries might be just what you need on your brunch table! Waffle fries are the crust for these fluffy egg muffins loaded with cheese, hamburger and topped just the way you like them! They’re so quick to throw together this might be your new favorite go to!
I literally can feel summer around the corner, and with that comes outdoor parties, barbecues and grilling! I can’t count the number of times, after hosting a party that there are 2-3 burgers and a handful of fries leftover in the fridge. They get shoved in there, and everyone knows they don’t taste as good the next day, so they get pushed to the back until it’s time to ditch them. Well, now I think I came up with the perfect way to repurpose your leftovers into a delicious and easy brunch dish! 
Cheeseburger Waffle Fry Mini Frittatas
12 thawed waffle fries
1 (4 ounce) cooked hamburger patty, chopped
9 eggs
3 Tablespoons milk
3 Tablespoons finely minced onion
1/4 teaspoon salt
¼ cup shredded sharp cheddar cheese
½ cup chopped tomato
¼ cup chopped pickle

Pre-heat oven to 350 degrees.

Press one waffle fry into the bottom of each cup of a well-greased 12 cup muffin tin. Sprinkle the hamburger evenly into each muffin well.

In a small mixing bowl, whisk together the eggs, milk, minced onion, salt and Hellmann’s Spicy Dipping Sauce. Pour the mixture evenly on top of the hamburger and fries. Sprinkle with shredded cheese and place in the oven for 20-25 minutes.

To serve, plate the mini frittatas and drizzle with Hellmann’s Classic Burger Sauce. Top with chopped tomato and pickle and serve.    
 
#Hellmanns   #beyondburgerandfries    #ContestEntry

Monday, March 11, 2019

Little's Lunches

Yum
 Happy Monday! Is daylight savings time killing you too? I'm already over it. I hope these lunchbox ideas get you through the week while we all adjust to the time change!
 Monday: carrots, grape tomatoes, leftover pizza, 3 bean salad, mini vanilla cookie, blackberries, cheese stick
 Tuesday: Garden Pasta Salad, crackers, blueberries, starburst
 Wednesday: muenster cheese slices, blueberries, cucumbers, ranch, BBQ sauce, little smokies sausages, Trader Joe's mini cheese sandwich crackers
Thursday: pineapple, hard boiled egg, edamame, carrots, mini club crackers, cheese stick
Friday: apple sauce pouch, Babybel Gouda cheese, French bread slices, carrots, kiwi, ranch

Monday, March 4, 2019

Little's Lunches

Yum
 Happy Monday! Right now we are in New Orleans enjoying Mardi Gras, so our lunches have been on the parade route but once Wednesday rolls around it'll be back to the packing!
This week was all about roll ups. I love how versatile they can be- virtually any leftover protein or veggie can be rolled up with some melted cheese in a flatbread or tortilla, sliced up and served. Bonus points if you pair it with a dip!
 Monday: Turkey pepperoni and cheddar cheese roll up, string cheese stick, carrot slices, cucumber slices, strawberries
 Tuesday: salami, baguette slices, red grapes, Caesar dressing, Colby jack cheese cubes, cucumber sticks
Wednesday: salami and Mexican shredded cheese roll up, fruit chew, ranch dip, celery sticks, pineapple cubes
 Thursday: turkey pepperoni, strawberries, Trader Joe's mini cheese sandwich crackers, ranch, baby radishes and green bell pepper slices, string cheese stick
Friday: cheddar, diced Canadian bacon and black olive roll ups, string cheese stick, celery sticks, blue cheese dressing, fruity applesauce pouch

20 Nut Free No Sandwich Lunches

We are on our second day of school and I'm loving all of the back to school pictures I'm seeing!! Who needs help with lunchboxes al...