Monday, July 29, 2019

Cobb Salad Crostini

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Cobb Salad has been around forever and for good reason! It's packed with flavor, fresh and really easy to throw together. This appetizer takes all of the delicious traditional Cobb salad ingredients- bacon, blue cheese, fresh tomato, avocado and a simple vinaigrette and turns it into a gorgeous, fresh but easy appetizer perfect for a summer happy hour!
If you're looking to shave some time off of the prep you can easily make the crostini and vinaigrette ahead of time and then when you're ready to serve all you need to do is toss the chopped salad part together and top the baguette slices!

Cobb Salad Crostini
1 baguette, sliced into ¼ inch thick rounds
6 Tablespoons olive oil
2 Tablespoons dijon mustard
2 Tablespoons red wine vinegar
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 cup cooked bacon, chopped
1 cup diced seeded tomatoes
1 cup diced hard boiled eggs
1 cup romaine lettuce, finely chopped
1 cup cubed avocado
2/3 cup blue cheese crumbles

Pre-heat the oven to 350 degrees.
Place the baguette rounds on a large baking sheet and spray both sides with olive oil cooking spray. Place in the oven for 5 minutes, or until lightly brown. Turn them over and continue to bake, for another 5- 7 minutes, or until toasted and crisp.

While the crostini are baking, whisk together the olive oil, dijon mustard, red wine vinegar, garlic powder, salt and pepper. Gently fold in the chopped bacon, tomatoes, hard boiled eggs, romaine lettuce, and avocado until evenly coated with the vinaigrette.

Spoon the mixture onto the crostini, top with blue cheese crumbles and serve.
Look how pretty those are! These won't last long, I promise!
Are you following me on Instagram yet? If not, please do! You can find my latest recipe postings and  updates on Beignet and Roux!

Wednesday, July 24, 2019

Chile Relleno Croque Madame

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A Croque Madame, if you've never had one, may sound intimidating but it is simply a gooey cheesy ham sandwich that's topped off with a fried egg. In my version I added chipotle mayo, pepper jack cheese  and roasted green chiles to put a chile relleno twist on it! These sandwiches are super simple and the perfect thing to serve for brunch or a night when you want breakfast for dinner!
Chile Relleno Croque Madame
1 (10 ounce) can whole mild green chiles
8 slices good quality bakery style white bread
5 Tablespoons room temperature butter, divided
3 Tablespoons chipotle mayonnaise
4 ounces pepper jack cheese, sliced
8 ounces sliced ham
4 ounces sharp cheddar cheese, grated
4 eggs
1/8 teaspoon salt
1/8 teaspoon pepper

Slice the canned green chiles into long strips and pat dry with paper towels.
Using 3 Tablespoons of the butter, spread each slice of bread with butter on one side only.
Heat a large non-stick skillet or griddle pan over medium-low heat. Place 4 bread slices in skillet, buttered-side-down. Top with remaining ingredients in this order: chipotle mayo, pepper jack cheese, ham and sliced green chiles. Top with 4 remaining bread slices, buttered-side-up.
Grill sandwiches until bottoms are lightly browned, and the cheese begins to melt (about 5-7 minutes). Carefully flip the sandwiches over and sprinkle each sandwich with cheddar cheese. Cook other sides until bread is golden and the cheese has melted, about 5 minutes.
While the sandwiches are cooking, melt the remaining 2 Tablespoons of butter in a large non-stick skillet. Place the eggs in the pan and sprinkle with salt and pepper. Cover the pan, and cook on low heat for 5-7 minutes, or until eggs are set.
Once the cheese is melted and the bread has toasted, top each sandwich with a fried egg and serve.

Monday, July 22, 2019

Very Veggie

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Hellmann's is now hosting a "Mini Mayo Creations Mini Challenge" where they're looking for how to use Hellmann’s to dress up your veggies. From kid friendly snacks, recipes or decorative food art, anything goes, so today I'm sharing the 2 entries I created! 
Are your kiddos picky? I'd love to hear your tricks of how you get your kiddo to eat their veggies!
Who’s up for a game of Tic-Tac-Toe? Keep the kids busy and their bellies full with this edible classic. Even the youngest of kiddos can play and once the game is over, you dip your game pieces in Hellmann’s Classic Burger Sauce, clear the board and play again. All you have to decide is who gets to be the saucy “Xs” first!

Sometimes, kids tend to have a “the messier the better” approach to eating. This crafty snack allows little Picassos to get creative and use Hellmann's condiments to make vegetables into edible art!
Use parchment or wax paper for the canvas and for the “paints” use Hellmann’s Honey Mustard for a sweet and tangy yellow paint, whisk Hellmann’s Mayonnaise together  with some pesto create the green and a splash of pickled beet juice for the pink.
Leafy celery sticks are tender and just right for dipping and painting! Cucumber wedges create the perfect butterfly wings. Green bean “pens” to write with and carrot stampers are perfect for creating those circles and dots to complete the picture!

Friday, July 19, 2019

Tex-Mex Chorizo Seafood Cioppino

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St Supery Winery is hosting a Sustainable Seafood Recipe Contest and this is my entry!
It is up for a people's choice award and I would love any votes I can get! The link to vote is HERE 

My Tex-Mex Chorizo Seafood Cioppino combines my love of Tex-Mex flavors and all things seafood. Growing up in South Louisiana seafood was always plentiful and my first pick if I was ever asked what I wanted for dinner. After moving to California, I tried Cioppino for the first time and fell in love immediately. Later down the road, we moved to Texas where Tex-Mex flavors are king and this dish is a scrapbook of all of those experiences!
Mussels, Shrimp and Rockfish all come together in a smoky broth of chorizo and tomatoes, perfect for dipping hunks of warm baguette into.
Tex-Mex Chorizo Seafood Cioppino
2 Tablespoons canola oil
12 ounces fresh Mexican style chorizo
1 large onion, chopped
1 small red bell pepper, chopped
¼ cup tomato paste
3 cups chicken stock
1 (14.5 ounce) can Fire Roasted Tomatoes with Garlic
1 fresh bay leaf
1 ½ teaspoons salt
½ teaspoon dried oregano
2 teaspoons cumin
1 teaspoon smoked paprika
1-pound US Farmed super jumbo shrimp, peeled and deveined
2 pounds mussels
1-pound Rockfish, cut into 2-inch chunks
¼ cup chopped cilantro
1 baguette, warmed


In a large dutch oven, heat the oil over medium 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 and pepper and sauté until softened, 5 minutes. Add the tomato paste and allow that to cook for 5 minutes. Add the wine and allow to reduce, about 3-5 minutes. Stir in the chicken stock, canned tomatoes, bay leaf, salt, oregano, cumin and smoked paprika. Allow the mixture to come up to a simmer and cook for 10 minutes.

Add the shrimp to the pot and cook for 3 minutes. Place the mussels in the pot, cover and cook for an additional 3 minutes. Gently stir the mixture, allowing the mussels that have not opened yet to go to the bottom of the pot and lay the fish on the top of the mixture. Cove the pot and continue to cook for about 5 minutes, or until all of the mussels are open and the fish flakes easily.

Sprinkle the pot with cilantro and serve immediately with the baguette and remaining chilled St. Supéry Napa Valley Estate Sauvignon Blanc.


Wednesday, July 17, 2019

Everything Bagel BLT Chopped Salad

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Are you as in love with Everything Bagel seasoning as I am?
I've made my fair share of Everything Bagel inspired recipes like Everything Bagel Salad Dressing, Everything Bagel Waffles with Avocado and Smoked Salmon and Everything Bagel Oven Fries  and today I'm sharing my newest summer salad obsession - Everything Bagel BLT Chopped Salad! It's so super easy to make and really delicious filled with gorgeous summer tomatoes, tons of bacon and crispy Everything Bagel Chips as the croutons!!
Everything Bagel BLT Chopped Salad
4 cups chopped romaine lettuce
2 cups chopped mixed power greens
1 ½ cups chopped tomatoes
1 ½ cups chopped bacon
1 ½ cups Everything Bagel flavored Bagel Crisps

In a large mixing bowl gently toss all ingredients together. Serve immediately.


Friday, July 12, 2019

Eggs Benedict Mini Naan Pizzas

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This is what happens when Eggs Benedict and Pizza have a baby! 
I adore Eggs Benedict in all forms, and 9 out of 10 times that's what I'm getting if it's on a menu. I am much more excited about savory egg filled brunch dishes than I am about sweet ones. And I feel no shame in eating cold pizza for breakfast either, so this really is a mash up of two of my favorite breakfasty (is that a word?) guilty pleasures.
One of the things that makes this recipe so easy is the shortcut Hollandaise sauce! There are many brands of sauce packets out there and they all call for different ingredients. This is the one I used, but feel free to use whatever brand you can find. AND if you feel like really bringing it, by all means, make a homemade batch!
Let's discuss the Naan bread for a second. Are you familiar with them? It's really just a pre-cooked Indian flatbread that is baked in a clay oven until pillowy and puffy and slightly charred. Absolutely delicious and the perfect swap for pizza crust! I have found them in the deli section and bakery department of my local grocery store, in the bread aisle at Costco and in the freezer section at Trader Joes. They're delicious warm served with hummus, spinach dip or any soup or stew!
Eggs Benedict Mini Naan Pizzas
1 packet Hollandaise Sauce Mix
1 Tablespoon butter
6 eggs, lightly beaten
3 Tablespoons whole milk
¾ teaspoon Cajun seasoning
6 mini naan breads
1 ½ cups shredded Monterrey jack cheese
¾ cup chopped Canadian bacon
3 Tablespoons chives

Preheat oven to 450 degrees.

Prepare the Hollandaise sauce according to the package directions. 

In a small non-stick skillet, melt the butter over low heat. Whisk the eggs, milk and seasoning in a small bowl. Pour the eggs into the melted butter and cook while constantly stirring, about 3 minutes. Remove the pan from the heat as soon as the eggs look like they’re coming together but still very soft.

Spread each naan crust with some of the hollandaise sauce, scrambled eggs, cheese and Canadian bacon. Place the pizzas in the oven for 5 minutes, or until the cheese has melted.

Remove from the oven, sprinkle with chives and drizzle with remaining sauce.
Are you following me on Instagram yet? If not, please do! You can find my latest recipe postings and  updates on Beignet and Roux!



Wednesday, July 10, 2019

BLT Tuna Cake Sliders with Caper Lemon Dill Mayo

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This is my final entry for the Tonnino Tuna Blogger Recipe Challenge and it might be my favorite one! BLTs are a classic for a reason - those flavors are just irresistible together. I took that epic pairing and sauced it with a delish Caper Lemon and Dill Mayo. The fresh dill and bright lemon zest compliment the Tuna Cakes perfectly. Tonnino Tuna Filets in Olive Oil are bound with a little bit of fresh breadcrumbs, cajun seasoning and mashed cannelini beans which creates the perfect slider patties. These BLT Tuna Cake Sliders with Caper Lemon Dill Mayo are as cute as they are delicious.

BLT Tuna Cake Sliders with Caper Lemon Dill Mayo 
½ cup mayo
1 Tablespoon chopped capers
1 Tablespoon chopped fresh dill
1 Tablespoon lemon juice
1 teaspoon lemon zest
2 teaspoons Dijon mustard

1 (15 ounce) can cannellini beans, drained and rinsed
2 eggs, lightly beaten
1 jar (6.7 oz) Tonnino Tuna Filets in Olive Oil, drained
1 ½ cups fresh breadcrumbs
2 Tablespoons minced shallot
2 Tablespoons minced parsley
1 teaspoon Cajun seasoning
½ teaspoon mustard powder

8 slider buns, toasted
8 lettuce leaves
16 cooked bacon slices
8 slices tomato
In a small bowl whisk together the mayo, capers, dill, lemon juice, zest and Dijon mustard. Set in the fridge to chill.

In a large mixing bowl, mash the cannellini beans with a potato masher until smooth. Gently stir in the eggs, Tonnino Tuna Filets in Olive Oil, breadcrumbs, shallot, parsley, Cajun seasoning and mustard powder. Using a ¼ cup scoop divide the mixture into 8 equal portions on a large sheet of wax paper. Form into evenly shaped patties. Brush a large cast iron skillet or griddle pan with the oil and set over medium high heat. When the pan is hot, add the patties and cook for 5 minutes. Flip the patties over and continue to cook for another 3 minutes.

To assemble the sliders, spread the prepared sauce on both sides of each toasted slider bun. Place one piece of lettuce, 2 slices of bacon and a tuna cake on each bun bottom. Top with tomato slices and the bun tops and serve immediately.
Be sure to follow Tonnino on Facebook and Instagram  for more recipe ideas 
and to find out more about their delicious products!
You can find 8 flavors of Gourmet Tonnino Tuna Fillets made from 100% Yellowfin tuna which is low-mercury, Dolphin safe and wild-caught at your local Whole Foods
#temptingyourtaste #tonninobloggerchallenge

Monday, July 8, 2019

Summer Grilling

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Right now, Pepperidge Farm is hosting a contest called 
They're looking for the most delicious cook-out worthy burgers and hot dogs using their buns and the winners will get $10,000! I shared all of my entries from last year HERE and today, I'm sharing all of the entries I created for this year. I'm really hoping that one of them catches the judges eyes!
Which one would you pick?

Chicago Dog Burgers - “drag it through the garden” Chicago style! This all beef grilled burger is loaded down with yellow mustard, hot dog relish, fresh tomato slices dusted with celery seed, diced onion and pickle slices. All this goodness is served on a toasty @pepperidgefarm Onion Hamburger Buns with Poppy Seeds and topped with a sport pepper! 

Greek Salad Burgers – I took Onion Hamburger Buns and lightly spread them with butter, dusted them with Greek Seasoning and broiled them until light brown and toasty. Layer it up with a creamy feta cheese mayo, shredded lettuce and red onion. A perfectly grilled all beef burger is then stacked with fresh tomato and cucumber slices, kalamata olives and jalapeno hummus! 

The Dragon Roll Dog – I took Top Sliced Hot Dog Buns and lightly toasted them, added a perfectly grilled hot dog and then loaded it down with everything from our favorite spicy sushi roll! Fresh jalapeno rings, krab salad, crunchy cucumber, crispy tempura bits, sriracha mayo and sesame seeds

Jalapeno Popper Dogs-  I took Top Sliced Hot Dog Buns lightly toasted them, and filled them with all the flavors of your favorite spicy bar snack! A crispy bacon wrapped hot dog is topped off by jalapeno slices, crispy fried jalapenos and it’s all cooled down by a creamy chive and onion cream cheese 

Fried Pickle Dogs -At my house, we are pickle fanatics. Dill, sweet, bread and butter and most definitely fried! So why not make those the main event? Grilled all beef hot dogs topped with relish, fried pickles and ranch dip all piled on a golden potato hotdog bun! 


Are you following me on Instagram yet? If not, please do! You can find my latest recipe postings and  updates on Beignet and Roux! 

Tuesday, July 2, 2019

Strawberry Unicones

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California Strawberries is hosting a contest right now called "The Get Snacking Challenge" where they're looking for the best strawberry snack using 6 ingredients or less and y'all I think I made a winner. I mean, how cute are these?!?!
Super easy, absolutely adorable and only a handful of ingredients.... what more can you ask for in a summer snack?!
If you love these as much as I do, would you please hop over to my Instagram HERE and give it a like or comment? I'd so appreciate it!!
1. Using a food safe black pen (you can find them on amazon or a craft store) draw eyes on the sugar cones
2. Using a very sharp serrated knife, slice the pointy end of the cones off and save them for later (this will be your unicorn's horn)
3. Shove the pointy end of a strawberry into the bottom of the cone 
4. Fill the cone with strawberry yogurt. 
5. Pipe a small swirl of whipped topping on the top of the yogurt. 
6. Place 2 strawberry slices across the back of the yogurt for the ears and the reserved ice cream cone tip at the front for the horn.




#GetSnackingChallenge @castrawberries

Vegan Orange Cranberry Cake

Anyone out there freaking out over what to serve on Thanksgiving to your Vegan/dairy free/egg free friends for Thanksgiving? I think ...