tag:blogger.com,1999:blog-69326097329247411282024-02-18T19:39:54.008-08:00Fleur De-LectableLauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.comBlogger531125tag:blogger.com,1999:blog-6932609732924741128.post-36524848604074132342022-11-09T12:58:00.001-08:002022-11-09T12:58:21.436-08:00Sweet and Spicy Coconut Shrimp Tropical Flatbread<p style="text-align: center;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76EqG30VX1gB91cByhZhJLH25ZNPmYmpv1362NwPw6IlUdgblzKlKlbk8roKReb5IJVun1gmm-gMaMQrCbluF1RipYhyr1YRgU4fFaTpgs4Os9DgCfhVbd-umqQICaYLC3xJgFlmi4Xmi6oqM2792GnZl0AeYMElND3ux8J4ts_qcK0XhcZGUDVi_NQ/s2976/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2976" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76EqG30VX1gB91cByhZhJLH25ZNPmYmpv1362NwPw6IlUdgblzKlKlbk8roKReb5IJVun1gmm-gMaMQrCbluF1RipYhyr1YRgU4fFaTpgs4Os9DgCfhVbd-umqQICaYLC3xJgFlmi4Xmi6oqM2792GnZl0AeYMElND3ux8J4ts_qcK0XhcZGUDVi_NQ/w558-h640/DSC_0025.JPG" width="558" /></a></b></div><p></p><p class="MsoNormal" style="text-align: center;">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! <o:p></o:p></p><p style="text-align: center;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30NPIS9_XU180Mdv0eSKjUhSNf1RlY0f96N7BY9iwzd-MRNrWtaPLeeB_JoUav9UeRnD9nfg3zqhrcW7ITePToBPoS1bh_BFUlYa-DmYuQNro8lDPOJfluvQBBMIgTojkNoyIoafKuGXQxjge6J2i5LYKG9dfRV514S55Vo_PE1OxM84k4_AqOpHEgA/s3872/DSC_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3872" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30NPIS9_XU180Mdv0eSKjUhSNf1RlY0f96N7BY9iwzd-MRNrWtaPLeeB_JoUav9UeRnD9nfg3zqhrcW7ITePToBPoS1bh_BFUlYa-DmYuQNro8lDPOJfluvQBBMIgTojkNoyIoafKuGXQxjge6J2i5LYKG9dfRV514S55Vo_PE1OxM84k4_AqOpHEgA/w640-h428/DSC_0035.JPG" width="640" /></a></b></div><p></p><p style="text-align: center;"><b><u>Sweet and Spicy Coconut Shrimp Tropical Flatbread</u></b></p><p style="text-align: center;"><a href="https://samssalsa.com/products">1 (12 ounces) container Sam’s Fresh Mango Pineapple Salsa, drained</a></p><p style="text-align: center;">2 ounces chopped green chiles, drained</p><p style="text-align: center;">1 (12 x 7 inch) pre-baked flatbread </p><p style="text-align: center;">6 ounces shredded pepper jack cheese</p><p style="text-align: center;">¼ cup chopped cooked bacon</p><p style="text-align: center;">8 prepared coconut shrimp, cut in half</p><p style="text-align: center;">1 Tablespoon pickled red onion</p><p style="text-align: center;">1 Tablespoon chopped cilantro</p><p style="text-align: center;"><br /></p><p style="text-align: center;">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.</p><p style="text-align: center;">Measure out ½ cup of the Sam’s Fresh Mango Pineapple Salsa and set aside.</p><p style="text-align: center;">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.</p><p style="text-align: center;">Remove from the oven and top with the reserved Sam’s Fresh Mango Pineapple Salsa, pickled red onion and cilantro.</p><p style="text-align: center;">Serve immediately. </p><p style="text-align: center;">2 Servings.</p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOoh6XIATz8QeyC1ohIf-8_hSlFvk7M_4il0buAkguPy-xicxQoEd-q74ZQNqe5Q6W0apXbML3snnO1e_sNDM6SLLgGgEzd0JwGHHBsga8JZnHcRQrSfI4u_Pg7EhMNc9XX0cJjF43xv6kqnFeWwpD-sgMdPcqIfpr3Q3EMxHQdR-lEGcCrSyOrzcc7g/s3115/DSC_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3115" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOoh6XIATz8QeyC1ohIf-8_hSlFvk7M_4il0buAkguPy-xicxQoEd-q74ZQNqe5Q6W0apXbML3snnO1e_sNDM6SLLgGgEzd0JwGHHBsga8JZnHcRQrSfI4u_Pg7EhMNc9XX0cJjF43xv6kqnFeWwpD-sgMdPcqIfpr3Q3EMxHQdR-lEGcCrSyOrzcc7g/w640-h532/DSC_0029.JPG" width="640" /></a><br /><br /></p><p style="text-align: center;">Be sure to follow Sam’s Fresh Salsa <a href="https://samssalsa.com/">here</a>, on <a href="https://www.facebook.com/SamsOriginalFreshSalsa">F<span style="text-align: left;">acebook</span></a> and <span class="MsoHyperlink" style="text-align: left;"><span color="windowtext"><a href="https://www.instagram.com/samsfreshfood/">Instagram</a></span></span></p><ol start="1" style="margin-top: 0in;" type="1"><ol start="1" style="margin-top: 0in;" type="a"></ol></ol><p style="text-align: center;">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!</p><p style="text-align: center;"></p><p class="MsoListParagraph" style="text-align: center;"><b>#JustAddSalsa #SamsFreshSalsa #CheckTheLabel #samssalsarecipechallenge #freshnotfake</b></p><p class="MsoListParagraph" style="text-align: center;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxaAPEHzrx19B1yqzGRX1mekkT_HGXho7rwUAvZo8tC2lIuR37W6pN6O2BrIvkhs4eMfyBxx60j_4mu_RU1jdqJpvfdinZVfki30qjbO72HuhLTAKdGDX8RW2IskXfQuORjsoNBdVwBRrj_OhXMSYT7dsaAyD1x2R7C6RJgbn7MWxSP61FYQ0P25I6Q/s3872/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3872" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxaAPEHzrx19B1yqzGRX1mekkT_HGXho7rwUAvZo8tC2lIuR37W6pN6O2BrIvkhs4eMfyBxx60j_4mu_RU1jdqJpvfdinZVfki30qjbO72HuhLTAKdGDX8RW2IskXfQuORjsoNBdVwBRrj_OhXMSYT7dsaAyD1x2R7C6RJgbn7MWxSP61FYQ0P25I6Q/w428-h640/DSC_0031.JPG" width="428" /></a></b></div><b><br /> </b><p></p><p></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-69906468109888107462022-11-07T10:52:00.003-08:002023-03-07T11:20:39.139-08:00 Blackened Salmon with Pineapple Mango Salsa Tabouli<p style="text-align: center;"></p><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluMvyd0tcjiW4hE88JdbOi8CPjrGaqB265B-5-wTG1VXS0W-BN5ktdy4gQ9B4EILZOKSs8yv8oTr9qhJXrVp7sHArESR3y6HMU3bkwqR6ZiXem_Qj9ART5iduV1DNz1EEFEo_SDyD0uU8C5FFeLX2KWOmfy3cXbhl-lTOMa5i9Rpv6J0fvvP0Dqov6Q/s3872/DSC_0023.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3872" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluMvyd0tcjiW4hE88JdbOi8CPjrGaqB265B-5-wTG1VXS0W-BN5ktdy4gQ9B4EILZOKSs8yv8oTr9qhJXrVp7sHArESR3y6HMU3bkwqR6ZiXem_Qj9ART5iduV1DNz1EEFEo_SDyD0uU8C5FFeLX2KWOmfy3cXbhl-lTOMa5i9Rpv6J0fvvP0Dqov6Q/w640-h428/DSC_0023.JPG" width="640" /></a></div>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. <br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__7oOE80hGr2VxkF7A7t9JMghyrdwZLWQX1eeiHZhodhj1jZ209E8yTXUwosUtmb6l2zS7pSJSWf8buxI4kEtiLj2WgCOiS6qOHPdRFee49ZKz0QXvcJEfHMs2lmKCOy1pLzyOuT36x87Ussj-JuEdZsmkJvx4xr8tTSFDX_j0a4Brbi-nwnz6aN1Vw/s3872/DSC_0031.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3872" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__7oOE80hGr2VxkF7A7t9JMghyrdwZLWQX1eeiHZhodhj1jZ209E8yTXUwosUtmb6l2zS7pSJSWf8buxI4kEtiLj2WgCOiS6qOHPdRFee49ZKz0QXvcJEfHMs2lmKCOy1pLzyOuT36x87Ussj-JuEdZsmkJvx4xr8tTSFDX_j0a4Brbi-nwnz6aN1Vw/w428-h640/DSC_0031.JPG" width="428" /></a></div><b><u><p style="text-align: center;"><b><u><br /></u></b></p><div style="text-align: center;"><b><u> Blackened Salmon with Pineapple Mango Salsa Tabouli</u></b></div></u></b><p></p><p style="text-align: center;">1 cup quick cooking bulgur</p><p style="text-align: center;"><a href="https://samssalsa.com/products">1 (12 oz) container Sam’s Fresh Mango Pineapple Salsa</a></p><p style="text-align: center;">½ cup sliced green onions</p><p style="text-align: center;">2 Tablespoons extra virgin olive oil</p><p style="text-align: center;">¾ teaspoon salt</p><p style="text-align: center;">4 (4 oz) portions Salmon or Steel Head Trout</p><p style="text-align: center;">4 teaspoons Cajun Blackening Seasoning</p><p style="text-align: center;">2 Tablespoons chopped cilantro</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Cook the bulgur according to package directions and set aside to cool. </p><p style="text-align: center;">While bulgur is cooking, drain the salsa, reserving the juice to use later. </p><p style="text-align: center;">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.</p><p style="text-align: center;">Heat a cast iron skillet over high heat until very hot and almost smoking.</p><p style="text-align: center;">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.</p><p style="text-align: center;">To serve divide the chilled Tabouli salad between 4 serving plates, top each plate with the Blackened fish and sprinkle with cilantro. Serve immediately. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0GP-kF1hP8SowaI1AxP77DTaHVDrdSeMV08BRH8vG_RKdwZGxreMuZuKmCl3E8JC2RAccvMpAM24jkulACFU9o_nTMi1l5_Ls0idAcdZgwSV7p6Wi-kI8Op2mRbW9gQdblut0AxxVZ1QlLKSg8mTMq7srelgKGSphBY4WrNx1jm74JLzqJhxgry3FQ/s3872/DSC_0032.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3872" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0GP-kF1hP8SowaI1AxP77DTaHVDrdSeMV08BRH8vG_RKdwZGxreMuZuKmCl3E8JC2RAccvMpAM24jkulACFU9o_nTMi1l5_Ls0idAcdZgwSV7p6Wi-kI8Op2mRbW9gQdblut0AxxVZ1QlLKSg8mTMq7srelgKGSphBY4WrNx1jm74JLzqJhxgry3FQ/w640-h428/DSC_0032.JPG" width="640" /></a></div><br /><p style="text-align: center;">Be sure to follow Sam’s Fresh Salsa <a href="https://samssalsa.com/">here</a>, on <a href="https://www.facebook.com/SamsOriginalFreshSalsa">F<span style="text-align: left;">acebook</span></a> and <span class="MsoHyperlink" style="text-align: left;"><span color="windowtext"><a href="https://www.instagram.com/samsfreshfood/">Instagram</a></span></span></p><ol start="1" style="margin-top: 0in;" type="1"><ol start="1" style="margin-top: 0in;" type="a">
</ol>
</ol><p style="text-align: center;">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!</p><p style="text-align: center;"></p><p class="MsoListParagraph" style="text-align: center;"><b>#JustAddSalsa #SamsFreshSalsa #CheckTheLabel
#samssalsarecipechallenge #freshnotfake<span style="mso-spacerun: yes;"> </span><o:p></o:p></b></p><br /><p></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-60368666545978474682022-09-28T13:04:00.002-07:002022-09-28T13:04:25.547-07:00Berry Chantilly Napoleons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rLiP5Zrtiw0WAlOXRvk2e0PV5eFAv2rhjKD8GLCAPCTkOstyxpjE9vDj7-7bm4d8QMAVWf0W_KdTRBIozlWugY_-DDmAAGNRcOgxRK0LoV7o5u73g77CghM4L7UARpf3iTwEdrwTNUscNLBhXNyVBmRuIFK7nuC4W59S8nWp9LTxyvDC0L5VQQf2GA/s3872/DSC_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3872" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rLiP5Zrtiw0WAlOXRvk2e0PV5eFAv2rhjKD8GLCAPCTkOstyxpjE9vDj7-7bm4d8QMAVWf0W_KdTRBIozlWugY_-DDmAAGNRcOgxRK0LoV7o5u73g77CghM4L7UARpf3iTwEdrwTNUscNLBhXNyVBmRuIFK7nuC4W59S8nWp9LTxyvDC0L5VQQf2GA/w640-h428/DSC_0034.JPG" width="640" /></a></div><p style="text-align: center;">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. </p><p style="text-align: center;">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!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzF4K85hw3A2ILRAicd0lok0n55bnz74Oc01noJKC2L49b4Zp0q7_8VA0i69XjAiuCTblxgJhrdwhLcm7EAOk8kGLoanyCeEA0rgT8AakNoZM7CRoxUsDf73d1-RvdSg-VWT4YaDWrqv1-bE1AYJv8yTdrlza_M8mNp8vKAfuRWrtcQ2XrMKVdm76mng/s3557/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2502" data-original-width="3557" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzF4K85hw3A2ILRAicd0lok0n55bnz74Oc01noJKC2L49b4Zp0q7_8VA0i69XjAiuCTblxgJhrdwhLcm7EAOk8kGLoanyCeEA0rgT8AakNoZM7CRoxUsDf73d1-RvdSg-VWT4YaDWrqv1-bE1AYJv8yTdrlza_M8mNp8vKAfuRWrtcQ2XrMKVdm76mng/w640-h450/DSC_0028.JPG" width="640" /></a></div><br /><p style="text-align: center;"><b><u>Berry Chantilly Napoleons</u></b></p><p style="text-align: center;">1 Wick’s unbaked pie shell</p><p style="text-align: center;">1 Tablespoon coarse sparkling sugar sprinkles</p><p style="text-align: center;">4 oz cream cheese, at room temperature</p><p style="text-align: center;">1 cup powdered sugar</p><p style="text-align: center;">4 oz mascarpone cheese</p><p style="text-align: center;">1 cup heavy cream</p><p style="text-align: center;">¼ teaspoon almond extract</p><p style="text-align: center;">2 cups mixed berries</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Pre-heat oven to 400°.</p><p style="text-align: center;">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. </p><p style="text-align: center;">Place dough circles on a large cookie sheet lined with parchment paper. </p><p style="text-align: center;">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.</p><p style="text-align: center;">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.</p><p style="text-align: center;">Pipe or spoon an even layer of cream over 5 of the pie crusts. Top with berries and another pie crust. Serve immediately.</p><p style="text-align: center;">The crusts and Chantilly cream can be made in advance and stored separately if desired. </p><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhS4_Tuz0V0zVsQJ4zgATb6q6H1FMpJ0-9ZUfVxwP-hSzZ_AjXeMVf1YWH9tEKmpmr7CX-TwulSzvt-xs0s64onnGl7qKEWg5-4cHdFBlVomW4AT3kdmJbwoeW6h35v_msScHn9w2IdmOoJalTNoZERusCLyCGuCP5yYhnhNSYQGj76bBQgGW3FUFzg/s1768/Wick's%20Pies%20Logo%5B30745%5D.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1768" data-original-width="1768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhS4_Tuz0V0zVsQJ4zgATb6q6H1FMpJ0-9ZUfVxwP-hSzZ_AjXeMVf1YWH9tEKmpmr7CX-TwulSzvt-xs0s64onnGl7qKEWg5-4cHdFBlVomW4AT3kdmJbwoeW6h35v_msScHn9w2IdmOoJalTNoZERusCLyCGuCP5yYhnhNSYQGj76bBQgGW3FUFzg/s320/Wick's%20Pies%20Logo%5B30745%5D.png" width="320" /></a></div><p style="text-align: center;"><br /></p><p style="text-align: center;">You can follow Wick’s Pies here for more recipes and ideas: <a href="https://www.wickspies.com/">Wick's</a>, <a href="https://www.facebook.com/WicksPies">Facebook </a>, <a href="https://www.instagram.com/wickspies/">Instagram</a>, <a href="https://twitter.com/WicksPies">Twitter </a></p><p style="text-align: center;">#WicksPies #TrustTheCrust #InCrustWeTrust</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjADQI1YU6uEVGv_jgZDgj_o6f-VcWz8o7FxrBvuPa2kIW9LfKdWB9hVwPiPlVbydq3U7gUrVZ2l0L732oIcUJjdqPWW8g8w-qkuU8hnbJMC5jReLmDnqfpZWktLnmitrLy_4Q7a93kewG-14u5TlJVPYAenl6VkT7Z-Fu4Po-JeyKcocIlP_kKvSlIA/s3171/DSC_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3171" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjADQI1YU6uEVGv_jgZDgj_o6f-VcWz8o7FxrBvuPa2kIW9LfKdWB9hVwPiPlVbydq3U7gUrVZ2l0L732oIcUJjdqPWW8g8w-qkuU8hnbJMC5jReLmDnqfpZWktLnmitrLy_4Q7a93kewG-14u5TlJVPYAenl6VkT7Z-Fu4Po-JeyKcocIlP_kKvSlIA/w524-h640/DSC_0038.JPG" width="524" /></a></div><br /><p style="text-align: center;"><br /></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-27180881938931978672022-09-27T12:27:00.000-07:002022-09-27T12:27:05.600-07:00Cali Style Everything Bagel Avocado Breakfast Stacks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7q5FaXgJ9mfwoz2OZVwlxxIWD8u2NVGCr7QKHNb7uuNj_BZQFbSStLBw0Z66YpPLeines5cEZoa0llWhg6YA6Hcxy6DsRFHXABFO_jqkN0LjpJicWw1D-o6A_nQq7m9BA3BFahbS6y5SYEBJbbUWIqOg5v_DAu7PfQRe3IvBH0Hu9fxAcFkAzwL_O1g/s3872/A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3872" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7q5FaXgJ9mfwoz2OZVwlxxIWD8u2NVGCr7QKHNb7uuNj_BZQFbSStLBw0Z66YpPLeines5cEZoa0llWhg6YA6Hcxy6DsRFHXABFO_jqkN0LjpJicWw1D-o6A_nQq7m9BA3BFahbS6y5SYEBJbbUWIqOg5v_DAu7PfQRe3IvBH0Hu9fxAcFkAzwL_O1g/w640-h428/A.JPG" width="640" /></a></div><p style="text-align: center;">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.</p><p style="text-align: center;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJracjCzFRZ6wOUguQ9q8QJxz4BWcoBuP5ZaYvFXf5uUamKIaFO7DASYb-lp1zxCU3anPPcn4VdT814SiXkuCUtwDHr2IvEWoEOrVGU__fxH-lkSkWwk8fYpG33uKtw-RrdWXBH9ZI0RoeOhnOcBLoZEx-ecVnr3H0-uwUqIIr38Lr4cMnAVPYnr56ug/s3457/B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2269" data-original-width="3457" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJracjCzFRZ6wOUguQ9q8QJxz4BWcoBuP5ZaYvFXf5uUamKIaFO7DASYb-lp1zxCU3anPPcn4VdT814SiXkuCUtwDHr2IvEWoEOrVGU__fxH-lkSkWwk8fYpG33uKtw-RrdWXBH9ZI0RoeOhnOcBLoZEx-ecVnr3H0-uwUqIIr38Lr4cMnAVPYnr56ug/w640-h420/B.JPG" width="640" /></a></b></div><b><u><p style="text-align: center;"><b><u><br /></u></b></p><div style="text-align: center;"><b><u>Cali Style Everything Bagel Avocado Breakfast Stacks</u></b></div></u></b><p></p><p style="text-align: center;">2 Wick’s unbaked pie shell</p><p style="text-align: center;">2 Tablespoons everything bagel seasoning </p><p style="text-align: center;">2 large ripe avocados</p><p style="text-align: center;">1 Tablespoon lemon juice</p><p style="text-align: center;">½ teaspoon garlic salt</p><p style="text-align: center;">15 assorted heirloom cherry tomatoes, quartered</p><p style="text-align: center;">3 slices thick cut black pepper bacon, cooked and chopped</p><p style="text-align: center;">¼ cup minced fresh basil </p><p style="text-align: center;"><br /></p><p style="text-align: center;">Pre-heat oven to 400°.</p><p style="text-align: center;">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. </p><p style="text-align: center;">Place dough circles on a large cookie sheet lined with parchment paper. </p><p style="text-align: center;">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.</p><p style="text-align: center;">In a small bowl mash together the avocado, lemon juice and garlic salt.</p><p style="text-align: center;">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.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhS4_Tuz0V0zVsQJ4zgATb6q6H1FMpJ0-9ZUfVxwP-hSzZ_AjXeMVf1YWH9tEKmpmr7CX-TwulSzvt-xs0s64onnGl7qKEWg5-4cHdFBlVomW4AT3kdmJbwoeW6h35v_msScHn9w2IdmOoJalTNoZERusCLyCGuCP5yYhnhNSYQGj76bBQgGW3FUFzg/s1768/Wick's%20Pies%20Logo%5B30745%5D.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1768" data-original-width="1768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhS4_Tuz0V0zVsQJ4zgATb6q6H1FMpJ0-9ZUfVxwP-hSzZ_AjXeMVf1YWH9tEKmpmr7CX-TwulSzvt-xs0s64onnGl7qKEWg5-4cHdFBlVomW4AT3kdmJbwoeW6h35v_msScHn9w2IdmOoJalTNoZERusCLyCGuCP5yYhnhNSYQGj76bBQgGW3FUFzg/s320/Wick's%20Pies%20Logo%5B30745%5D.png" width="320" /></a></p><p style="text-align: center;"><br /></p><p style="text-align: center;">You can follow Wick’s Pies here for more recipes and ideas: <a href="https://www.wickspies.com/">Wick's</a>, <a href="https://www.facebook.com/WicksPies">Facebook </a>, <a href="https://www.instagram.com/wickspies/">Instagram</a>, <a href="https://twitter.com/WicksPies">Twitter </a></p><p style="text-align: center;">#WicksPies #TrustTheCrust #InCrustWeTrust</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxeiqU-CR0o3060d8JG8373h3pNnUGUk-kHmTPlBWEpKbvqUvTbMxVEx52F1Osgk5LWdglpwmBw-8Xg8tSTy80p0rVw-fNNCpHNcrvm0n6ltiM9ANv52vRQBCv1JTeWKevqC5xpC6VFM9L9F-iQQvHItjLsMxZwaNlZHkub6K7tRcRqptu6UmbzRZYA/s3592/DSC_0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2422" data-original-width="3592" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxeiqU-CR0o3060d8JG8373h3pNnUGUk-kHmTPlBWEpKbvqUvTbMxVEx52F1Osgk5LWdglpwmBw-8Xg8tSTy80p0rVw-fNNCpHNcrvm0n6ltiM9ANv52vRQBCv1JTeWKevqC5xpC6VFM9L9F-iQQvHItjLsMxZwaNlZHkub6K7tRcRqptu6UmbzRZYA/w640-h432/DSC_0043.JPG" width="640" /></a></div><br /><p style="text-align: center;"><br /></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-73597021572219629822022-09-25T07:21:00.002-07:002022-11-01T07:33:35.434-07:00Cool Ranch Fried Chicken Salad Hand Pies with Green Onion Buttermilk Dip<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgeRYUudIJ_NmEry2U5lYkr_GGi2V3LTBUBQro_7eX0A_ltRaHhiBoMoakh0u3zYkc34noj-A8EAe67ySyqGxOyD44jgUOB7P3PTzzLbu6fprC7TO67Q0hn6TBraziUP-MwOhYQZCsQHYO6s6c7WBkZPS6UDS-vbb1yCG-LChNfNn-mo8kMZVGPhepsA/s2839/DSC_0038.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="2839" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgeRYUudIJ_NmEry2U5lYkr_GGi2V3LTBUBQro_7eX0A_ltRaHhiBoMoakh0u3zYkc34noj-A8EAe67ySyqGxOyD44jgUOB7P3PTzzLbu6fprC7TO67Q0hn6TBraziUP-MwOhYQZCsQHYO6s6c7WBkZPS6UDS-vbb1yCG-LChNfNn-mo8kMZVGPhepsA/w640-h584/DSC_0038.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><span style="text-align: left;">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!</span></p><p class="MsoNormal"><o:p></o:p></p><p style="text-align: center;">This is my Main Dish entry for the Wick’s Pies Recipe Challenge </p><p style="text-align: center;">Update: This recipe won "Best Entrée" and $500!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAWVmxfwtp-xUINxp_Zz9mP_54PXgCDLa0eBVy2YH8QxsqHbnWNkfeJD4QuLo4qy35JBmWIAirviPYmtrMqu_mzaMsmlSt0EKjiN-xCXuL_19r51MBxfnXLhGMZzixKSO26tOG1NkAapNdZe7yxm7FAKQREwGOK0t9wMg9dJq2oTz07OULVPVQqVyNA/s2629/DSC_0032.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2629" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAWVmxfwtp-xUINxp_Zz9mP_54PXgCDLa0eBVy2YH8QxsqHbnWNkfeJD4QuLo4qy35JBmWIAirviPYmtrMqu_mzaMsmlSt0EKjiN-xCXuL_19r51MBxfnXLhGMZzixKSO26tOG1NkAapNdZe7yxm7FAKQREwGOK0t9wMg9dJq2oTz07OULVPVQqVyNA/w630-h640/DSC_0032.JPG" width="630" /></a></div><br /><p style="text-align: center;"><b><u>Cool Ranch Fried Chicken Salad Hand Pies with Green Onion Buttermilk Dip</u></b></p><p style="text-align: center;"><a href="https://www.wickspies.com/">3 Wick’s 9” Dough Circles</a></p><p style="text-align: center;">1 cup prepared chicken salad</p><p style="text-align: center;">½ cup mayonnaise</p><p style="text-align: center;">½ cup thinly sliced green onions</p><p style="text-align: center;">¼ cup buttermilk</p><p style="text-align: center;">¾ teaspoon freshly ground coarse black pepper</p><p style="text-align: center;">½ teaspoon garlic salt</p><p style="text-align: center;">6 cups vegetable oil for frying</p><p style="text-align: center;">1 Tablespoon ranch seasoning</p><p style="text-align: center;">4 cups finely shaved romaine lettuce</p><p style="text-align: center;"><br /></p><p style="text-align: center;">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.</p><p style="text-align: center;">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. </p><p style="text-align: center;">While the pies are chilling, whisk together the mayonnaise, green onions, buttermilk, pepper, and garlic salt until well mixed.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">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.</p><p style="text-align: center;">Serve pies on a bed of lettuce with buttermilk dip.</p><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhS4_Tuz0V0zVsQJ4zgATb6q6H1FMpJ0-9ZUfVxwP-hSzZ_AjXeMVf1YWH9tEKmpmr7CX-TwulSzvt-xs0s64onnGl7qKEWg5-4cHdFBlVomW4AT3kdmJbwoeW6h35v_msScHn9w2IdmOoJalTNoZERusCLyCGuCP5yYhnhNSYQGj76bBQgGW3FUFzg/s1768/Wick's%20Pies%20Logo%5B30745%5D.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1768" data-original-width="1768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhS4_Tuz0V0zVsQJ4zgATb6q6H1FMpJ0-9ZUfVxwP-hSzZ_AjXeMVf1YWH9tEKmpmr7CX-TwulSzvt-xs0s64onnGl7qKEWg5-4cHdFBlVomW4AT3kdmJbwoeW6h35v_msScHn9w2IdmOoJalTNoZERusCLyCGuCP5yYhnhNSYQGj76bBQgGW3FUFzg/s320/Wick's%20Pies%20Logo%5B30745%5D.png" width="320" /></a></div><br /><p style="text-align: center;">You can follow Wick’s Pies here for more recipes and ideas: <a href="https://www.wickspies.com/">Wick's</a>, <a href="https://www.facebook.com/WicksPies">Facebook </a>, <a href="https://www.instagram.com/wickspies/">Instagram</a>, <a href="https://twitter.com/WicksPies">Twitter </a></p><p style="text-align: center;">#WicksPies #TrustTheCrust #InCrustWeTrust</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KToxkRFIDbQUofmy-hUlw8Y1s3Hdl8Rn-Kn6iCefIKYu79eIsFR97MjEu3pytbIDmK2j0b9n1cD3-T2QoxMG5bLG8fVNQoDlpb5CdgGVvM3tTzyWolqj6Vm7brZnhct1a1WKGHbMqt3tsJDZkni2KGGRHyvUrSrthh8-C4Dm36s3gYsbuPSTPTS4dQ/s3712/DSC_0042.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3712" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KToxkRFIDbQUofmy-hUlw8Y1s3Hdl8Rn-Kn6iCefIKYu79eIsFR97MjEu3pytbIDmK2j0b9n1cD3-T2QoxMG5bLG8fVNQoDlpb5CdgGVvM3tTzyWolqj6Vm7brZnhct1a1WKGHbMqt3tsJDZkni2KGGRHyvUrSrthh8-C4Dm36s3gYsbuPSTPTS4dQ/w640-h446/DSC_0042.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLoo5HF4yHW1hyROvRFwBI5XLEaRe0yLyMK41aW-FvHEbVOL_Ugev7u0gB9lc-qElOrjV07NWSjsP0N7OGQCsRUwNQFHEeosMtFoN9MvIn1SoTR0GdVwOBlZftMVD1B0lk2P1Dp6KVmMjSFhrz2rl-JIliRkUdCbKnepla-STMlwgJIaZhn0iA9VRNw/s3872/DSC_0035.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3872" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLoo5HF4yHW1hyROvRFwBI5XLEaRe0yLyMK41aW-FvHEbVOL_Ugev7u0gB9lc-qElOrjV07NWSjsP0N7OGQCsRUwNQFHEeosMtFoN9MvIn1SoTR0GdVwOBlZftMVD1B0lk2P1Dp6KVmMjSFhrz2rl-JIliRkUdCbKnepla-STMlwgJIaZhn0iA9VRNw/w428-h640/DSC_0035.JPG" width="428" /></a></div><br /><p style="text-align: center;"><br /></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-11275745538006602492022-09-19T10:45:00.002-07:002022-09-19T10:45:22.053-07:00 Clam Bake Rice Cakes with Old Bay Aioli<p style="text-align: center;"></p><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVdr-k8xoSrWTPK5ilHTR79MBvjs708mREbr1OySm1ME9MYJdOWqVQBUEacmGgpN976hB8Bykg617vMD2pELLthmVtiQqZE7-aPqyVv_QH-vp16dNP83GnxKrcDl0HBjqhp-DLAQXJdY5EozR_XSoNPvgrDNwCJgrvRfYYua7D7Psr3UnGXEsJ4AcXw/s2659/DSC_0024%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2387" data-original-width="2659" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVdr-k8xoSrWTPK5ilHTR79MBvjs708mREbr1OySm1ME9MYJdOWqVQBUEacmGgpN976hB8Bykg617vMD2pELLthmVtiQqZE7-aPqyVv_QH-vp16dNP83GnxKrcDl0HBjqhp-DLAQXJdY5EozR_XSoNPvgrDNwCJgrvRfYYua7D7Psr3UnGXEsJ4AcXw/w640-h574/DSC_0024%20(2).JPG" width="640" /></a></div><div style="text-align: center;">This is my second entry for the Success Rice contest and I think this dish screams end of summer perfection! All the best parts of a clam bake mixed into a delicious rice cake and drizzled with Old Bay Aioli. It all starts with crispy bacon, tender Littleneck clams and then Jasmine rice that is cooked in the bacon and clam broth to really infuse it with that classic clam bake flavor. Sweet corn is added and a lemony Old Bay aioli rounds it out. </div><div class="separator" style="clear: both; font-weight: bold; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ioossOrt60NEKVnqHZjeLKmuMr6tMVXfkvc0Kmvum42ofgrm6-v4vUrhEuNpIpakgY8E76aazNpMsbXgYe2ikkRY9AvTlhokZwtid5rIwOn6WJ6t9Xr3t3oWaSgBEFpWAUkQ2anVT-8pfiPivQxL2_J252Lllhv3eNfeUrV4dWS7xHR-wsKmK2TD3Q/s3281/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2526" data-original-width="3281" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ioossOrt60NEKVnqHZjeLKmuMr6tMVXfkvc0Kmvum42ofgrm6-v4vUrhEuNpIpakgY8E76aazNpMsbXgYe2ikkRY9AvTlhokZwtid5rIwOn6WJ6t9Xr3t3oWaSgBEFpWAUkQ2anVT-8pfiPivQxL2_J252Lllhv3eNfeUrV4dWS7xHR-wsKmK2TD3Q/w640-h492/DSC_0027.JPG" width="640" /></a></div><br /><u style="font-weight: bold;"><br /></u><p></p><p style="text-align: center;"><b><u> Clam Bake Rice Cakes with Old Bay Aioli</u></b></p><p style="text-align: center;">¾ cup mayonnaise</p><p style="text-align: center;">1 ½ teaspoons Old Bay Seasoning</p><p style="text-align: center;">1 lemon – zest and juice</p><p style="text-align: center;">1 Tablespoon hot sauce</p><p style="text-align: center;"><br /></p><p style="text-align: center;">2 slices bacon</p><p style="text-align: center;">1 Tablespoon butter</p><p style="text-align: center;">1 cup chicken stock</p><p style="text-align: center;">2 pounds littleneck clams, well cleaned</p><p style="text-align: center;"><a href="https://successrice.com/products/jasmine-rice/">1 bag Success Boil in Bag Jasmine Rice</a></p><p style="text-align: center;">2 eggs, beaten</p><p style="text-align: center;">½ cup corn </p><p style="text-align: center;">1 green onion, sliced thinly</p><p style="text-align: center;">1 teaspoon seasoning salt</p><p style="text-align: center;">2 Tablespoons butter</p><p style="text-align: center;"><br /></p><p style="text-align: center;">In a small bowl whisk together the mayonnaise, Old Bay, the zest and juice of the lemon and the hot sauce.</p><p style="text-align: center;">Add the bacon and 2 Tablespoons of water to a large sauce pot over medium high heat and cook until the bacon is browned and crisp, about 10 minutes. </p><p style="text-align: center;">With a slotted spoon, remove the bacon from the pot and place on a paper towel to drain. </p><p style="text-align: center;">Add the butter, stock and clams to the same pot. Raise the heat to high, cover and cook for 6-8 minutes, or until all the clams open. Remove the clams from the broth and separate the meat from the shells.</p><p style="text-align: center;">Using the same pot the clams and bacon cooked in, add the rice bags and cook according to package directions.</p><p style="text-align: center;">Once cool enough to handle, finely chop the bacon and clams. Add to a large mixing bowl along with the eggs, corn, green onion and seasoning salt. Stir until evenly combined.</p><p style="text-align: center;">Heat a large non-stick or cast-iron skillet over medium high heat. </p><p style="text-align: center;">Working in batches, melt half of the butter in the hot pan and scoop 5 small portions of the rice mixture around the pan (I use a small cookie cutter to portion the mixture and keep them evenly round). Cook for about 4 minutes per side and then repeat with the remaining batter.</p><p style="text-align: center;">Serve with dipping sauce, makes 10 cakes.</p><div style="text-align: center;"><br /></div>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-21914547278845088892022-09-06T10:51:00.002-07:002022-09-06T10:51:32.109-07:00Sheet Pan Shrimp Scampi Fried Rice with Crispy Prosciutto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKqQrfpCS2YYAV9lb21Odxb2Fy36wgCFma5euN8Seu8iURCnsnR5eSjsqONE5_mjR-1x6RKtpgKwnC9cZSmYynA2xRXoNw93gBo8lM1MvsSpbA50ta_aRoBL3WWbHI5mThxjOwXkUmX9dcyjE83EFbHEjJS9kJmeDzvY4rggqIOYm9yV6HjU5D93DsA/s3872/DSC_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3872" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKqQrfpCS2YYAV9lb21Odxb2Fy36wgCFma5euN8Seu8iURCnsnR5eSjsqONE5_mjR-1x6RKtpgKwnC9cZSmYynA2xRXoNw93gBo8lM1MvsSpbA50ta_aRoBL3WWbHI5mThxjOwXkUmX9dcyjE83EFbHEjJS9kJmeDzvY4rggqIOYm9yV6HjU5D93DsA/w640-h428/DSC_0029.JPG" width="640" /></a></div><p style="text-align: center;">How does a 9 ingredient, gluten free, ready in less than 30 minutes recipe sound for the day after a long weekend? This is my first entry for the “Success Rice Share Your Success” Recipe Contest and I think it’s an absolute weekday winner!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpi0B_cbZXfrFchkxqHfYtNcpm-9CYpBt3NyqFDm31j9zxgYm5Nwivhr2tO-Xr0YWMJoRuZOGuDWj2Nfdts4VmMhZBf5RdwjGLNTVDjvc9quymaAYtbDSd5b1wwGCc-YNYqwktOXwEcsaMCXRC87QQ87wfXXBGTynb2HkkL83Xq0sphI4FFcQUvHTsg/s2903/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2903" data-original-width="2280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpi0B_cbZXfrFchkxqHfYtNcpm-9CYpBt3NyqFDm31j9zxgYm5Nwivhr2tO-Xr0YWMJoRuZOGuDWj2Nfdts4VmMhZBf5RdwjGLNTVDjvc9quymaAYtbDSd5b1wwGCc-YNYqwktOXwEcsaMCXRC87QQ87wfXXBGTynb2HkkL83Xq0sphI4FFcQUvHTsg/w502-h640/DSC_0022.JPG" width="502" /></a></div><br /><div style="text-align: center;"><br /></div><p style="text-align: center;"><b><u> Sheet Pan Shrimp Scampi Fried Rice with Crispy Prosciutto</u></b></p><p style="text-align: center;"><a href="https://successrice.com/products/jasmine-rice/">2 bags Success Boil in Bag Jasmine Rice</a></p><p style="text-align: center;">6 slices prosciutto</p><p style="text-align: center;">1 pound shrimp, peeled and deveined</p><p style="text-align: center;">1 teaspoon lemon pepper seasoning</p><p style="text-align: center;">1 teaspoon garlic powder</p><p style="text-align: center;">3 Tablespoons butter, cut into small cubes</p><p style="text-align: center;">2 Tablespoons dry white wine</p><p style="text-align: center;">1 Tablespoon capers</p><p style="text-align: center;">1 Tablespoon chopped parsley</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Prepare rice according to package directions.</p><p style="text-align: center;">Heat oven to 400° and line a large cookie sheet with parchment paper.</p><p style="text-align: center;">Lay the prosciutto slices on the parchment paper in a single layer and bake for 8-10 minutes, or until the fat has rendered.</p><p style="text-align: center;">Remove the prosciutto from the oven and lay on a cooling rack to crisp.</p><p style="text-align: center;">Pour the prepared rice onto the parchment with the prosciutto fat and stir until evenly coated. Spread the rice into an even layer.</p><p style="text-align: center;">In a small bowl toss the shrimp, lemon pepper seasoning and garlic powder together until evenly coated. Lay the shrimp on top of the rice. Sprinkle with the cubed butter, drizzle the wine and sprinkle the capers evenly over the pan. Place in the oven for 6-8 minutes, or until the shrimp have cooked through.</p><p style="text-align: center;">Sprinkle with parsley and serve.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9se4tSb0IluOCcLEPs-bIldijKtwloVjKWGyaarnUi9YXIEEqylodhGxzL_vZTvbMVv03TJPrBqzviYk1XI-Hrm3IHmDnttDeJ-mgUpdvrw3xJQM5Kk42rFyfAfp5Kqplt8D3p7Fv06-YhTsYRMhAF47f7T1qh_w9HpG0vqusREpBSwBOAJFMHYcLg/s2740/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2087" data-original-width="2740" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9se4tSb0IluOCcLEPs-bIldijKtwloVjKWGyaarnUi9YXIEEqylodhGxzL_vZTvbMVv03TJPrBqzviYk1XI-Hrm3IHmDnttDeJ-mgUpdvrw3xJQM5Kk42rFyfAfp5Kqplt8D3p7Fv06-YhTsYRMhAF47f7T1qh_w9HpG0vqusREpBSwBOAJFMHYcLg/w640-h488/DSC_0032.JPG" width="640" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-49273901964964357902022-08-22T09:58:00.001-07:002022-09-02T11:58:05.840-07:00Spicy Muffuletta Pimento Cheese<p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBglqQ19tx0BNSfzIZIrn3FAEw-V_hc6xrZzybuhBl_nGRHdtG75Kj0Rag4ui-_-pYep7W-GiRMJJewHrRxAIAJyjMVJNKYkiElcsbafkdm73lkQdqXE-wb6y3N0HaRrDCSf5xgKYdshNoRRdroncpE6ZrZgYSvxA1MmjdKcz1Ntr4CS1Q4cP2nk_ZA/s2389/DSC_0019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2389" data-original-width="2230" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBglqQ19tx0BNSfzIZIrn3FAEw-V_hc6xrZzybuhBl_nGRHdtG75Kj0Rag4ui-_-pYep7W-GiRMJJewHrRxAIAJyjMVJNKYkiElcsbafkdm73lkQdqXE-wb6y3N0HaRrDCSf5xgKYdshNoRRdroncpE6ZrZgYSvxA1MmjdKcz1Ntr4CS1Q4cP2nk_ZA/w598-h640/DSC_0019.JPG" width="598" /></a></div><p></p><p style="text-align: center;"><span style="text-align: left;">This is my entry for Hellmann’s
Summer Picnic Challenge. I combined my love of Muffulettas and Pimento Cheese
into one insanely delicious mashup! Use it as a spread with crostini or crackers,
as a dip with crudite, pile it into mini slider buns or spread into tortillas
and slice them into roll ups. The possibilities are endless and so dang
delicious!</span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">This entry was chosen by the judges as “Best Visual Entry” and a $300 prize!!! </div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv60voDlHMBXPU1wAwnfrlfuqaVRvGSXvx6FaEHtgD5Eng2g7v38eiibYYs_KZvoUjYhIrAOQ1fGq5bzCVqJe99OQGPzJqqlTEaB1AfX65Bt9ak-7dH3X1PRTYyUqgrdveEE5TobblE7ylcHBjyr4TIgxcsyG8ux6kfvIH6wE7-2CDp0mpQZDC5oUMBA/s3252/DSC_0012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3252" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv60voDlHMBXPU1wAwnfrlfuqaVRvGSXvx6FaEHtgD5Eng2g7v38eiibYYs_KZvoUjYhIrAOQ1fGq5bzCVqJe99OQGPzJqqlTEaB1AfX65Bt9ak-7dH3X1PRTYyUqgrdveEE5TobblE7ylcHBjyr4TIgxcsyG8ux6kfvIH6wE7-2CDp0mpQZDC5oUMBA/w510-h640/DSC_0012.JPG" width="510" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><b><u>Spicy Muffuletta Pimento Cheese</u></b></p><p style="text-align: center;">1 cup cubed ham</p><p style="text-align: center;">½ cup mixed olives, well drained </p><p style="text-align: center;">½ cup jarred giardiniera (mixed pickled vegetables)</p><p style="text-align: center;">2 Tablespoons fresh parsley</p><p style="text-align: center;"><a href="https://www.hellmanns.com/us/en/products/mayonnaise/spicy-mayonnaise-dressing.html?gclid=Cj0KCQjwxveXBhDDARIsAI0Q0x1m8j6F-OfLUPuVP6RjTJ1E9r5Eqaa2pFQ3fN8YZDxZEGTAh8aL7OgaApKGEALw_wcB&gclsrc=aw.ds">½ cup Hellmann's Spicy Mayonnaise Dressing</a></p><p style="text-align: center;">3 cups finely shredded provolone cheese</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Place the ham, olives, giardiniera and parsley in a mini food processor and pulse until very finely minced. Pour the mixture into a large mixing bowl and stir in the Hellmann's Spicy Mayonnaise Dressing and shredded cheese. Stir until evenly combined.</p><p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKR9VWZRnwZOfZCPDV2Uvxwz-5yaToUEADbFHdst4uvpAmIa4rMgzbY-F6RdzBkD1jHVY9WtiyB7bnobYtIDR_7JX2aYJwvNtRRZwkqlCNvPuHp-LT77tMjkD8SiT4UBw35JqM--c4649DWECOVe5InTFo3gz40mH1mHRjCpAmkGPq91KXNb3VAJY4w/s2976/DSC_0017.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2976" data-original-width="1992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKR9VWZRnwZOfZCPDV2Uvxwz-5yaToUEADbFHdst4uvpAmIa4rMgzbY-F6RdzBkD1jHVY9WtiyB7bnobYtIDR_7JX2aYJwvNtRRZwkqlCNvPuHp-LT77tMjkD8SiT4UBw35JqM--c4649DWECOVe5InTFo3gz40mH1mHRjCpAmkGPq91KXNb3VAJY4w/w428-h640/DSC_0017.JPG" width="428" /></a></div><br /><p></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-78541642793772193552022-07-08T14:43:00.001-07:002022-09-28T16:27:41.564-07:00 All American BBQ Burgers with Crispy Fried Potato Salad <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZZqiH1aTV4EazH6qwcpItvpAtvCx1n7eq3u94CqK2uY4iyiY25OkN6if3DhbUwFU8trTf7u7oAT0tyXfQsRMeZgk0nU24QGtSmU8kGQC0r7J6FQ-PffxyaWQT38JSXjVahw9bMYytueV-pRpqgH2LzWLvDGWk7WuAZ4lKskDPqIANFnOjBpfmIuJNA/s3588/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2473" data-original-width="3588" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZZqiH1aTV4EazH6qwcpItvpAtvCx1n7eq3u94CqK2uY4iyiY25OkN6if3DhbUwFU8trTf7u7oAT0tyXfQsRMeZgk0nU24QGtSmU8kGQC0r7J6FQ-PffxyaWQT38JSXjVahw9bMYytueV-pRpqgH2LzWLvDGWk7WuAZ4lKskDPqIANFnOjBpfmIuJNA/w640-h442/DSC_0021.JPG" width="640" /></a></div><br /><p style="text-align: center;">Y’all this might be the best thing I ever made. Will you just look at it?! This is my entry for the Heinz “Art of the Burger” contest and it is phenomenal! I made a BBQ Burger patty and glazed it with Heinz Texas Style Bold & Spicy BBQ Sauce then I made potato salad and deep fried it until it’s crispy and golden on the outside but still cool and creamy on the inside because potato salad is great, but fried potato salad is way better. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJcU6xqfopz1vsI_lsql1YsxhPw5-CVudr3hhHMCZKs-Ir_YoF9CAUuRWeubT69zmk8juHLZc-INz7WdzHVhqBxax3qXJL63KIk6OVkdzyZIYtZ7OgPcAZ7yNQqKgkRBf0dhCfMSwM73hDTGBaPjqXAL7uh7CsNh_7POjtiKFk719RPVK3aN2DIYlXw/s3327/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3327" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJcU6xqfopz1vsI_lsql1YsxhPw5-CVudr3hhHMCZKs-Ir_YoF9CAUuRWeubT69zmk8juHLZc-INz7WdzHVhqBxax3qXJL63KIk6OVkdzyZIYtZ7OgPcAZ7yNQqKgkRBf0dhCfMSwM73hDTGBaPjqXAL7uh7CsNh_7POjtiKFk719RPVK3aN2DIYlXw/w640-h498/DSC_0016.JPG" width="640" /></a></div><br /><div style="text-align: center;"><div><b><u>All American BBQ Burgers with Crispy Fried Potato Salad </u></b></div><div><br /></div><div><b>Crispy Fried Potato Salad Patties:</b></div><div>¼ cup Heinz Real Mayonnaise</div><div>2 Tablespoons Heinz Sweet Relish</div><div>2 Tablespoons minced red onion</div><div>2 Tablespoons minced celery</div><div>1 Tablespoon Heinz 100% Natural Yellow Mustard</div><div>½ teaspoon Cajun seasoning </div><div>2 cups peeled and boiled potatoes, cut into small bite sized pieces</div><div>2 cups frying oil</div><div>¼ cup flour</div><div>1 egg</div><div>½ cup panko</div><div>¼ cup Italian breadcrumbs</div><div>1 teaspoon Cajun seasoning</div><div><br /></div><div>In a medium mixing bowl whisk together the mayonnaise, relish, red onion, celery, mustard, and Cajun seasoning. Gently stir in the potatoes. Using the back of a spoon, press ¼ of the potato salad into a round cookie cutter, on a parchment lined cookie sheet creating 4 patties. Place in the freezer for 2 hours, or until frozen through. </div><div>Heat the frying oil to 350°in a large cast iron skillet over medium heat.</div><div>Place the flour in a shallow bowl, whisk the egg with a splash of water in a separate shallow bowl and combine the panko, Italian breadcrumbs and Cajun seasoning in a third bowl. Lightly coat the frozen potato patties with flour, then dip in the egg, then coat generously with the breadcrumb mixture.</div><div>Fry the patties for 3-4 minutes, or until golden brown. Remove with a large, slotted spatula and place on a wire rack to drain.</div><div><br /></div><div><b>All American BBQ Burgers:</b></div><div>1 pound ground chuck </div><div>1 ½ teaspoon BBQ rub</div><div>1/3 cup Heinz Texas Style Bold & Spicy BBQ Sauce</div><div><br /></div><div>Heat a large cast iron skillet over medium high heat. Gently form the meat into 4 patties and season with the BBQ rub. Cook for 3-5 minutes, or until a good crust has formed on the bottom. Flip the patties over and cook for 2 minutes. Brush each patty with the sauce and allow to cook for 2 minutes more.</div><div><br /></div><div><br /></div><div><br /></div><div><b>To Assemble and Serve:</b></div><div>¼ cup Heinz Real Mayonnaise</div><div>4 brioche style hamburger buns, toasted</div><div>4 large lettuce leaves</div><div>4 slices tomato</div><div>4 thin slices red onion</div><div>½ cup Heinz Hamburger Dill Pickle Chips</div><div><br /></div><div><br /></div><div>Spread the mayonnaise on both sides of the toasted brioche buns. Place lettuce, tomato and red onion on each burger bun bottom. Top with BBQ Burger Patties, Crispy Fried Potato Salad Patties, dill pickle chips and the bun tops. </div><div><br /></div></div>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-32175540775761597092022-06-29T15:09:00.002-07:002022-06-29T15:09:43.723-07:00 Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcdZto_WvVSvSouvDCWGwzKvGet7QTvdbA6IA7HIEt8sojSPox5iP81o8vwJ9ZSBrBkTqUi0wC8d72S22wfyNcaB2hQuQ_RfICfplVup1gZpQclb-MZ7uFOX3C7LopgAJm907U76ICbhNfTtfulP1pfzFpegZqTQGQHKhlSzO6k8bOymr-VwdDVV3Rw/s3508/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2325" data-original-width="3508" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcdZto_WvVSvSouvDCWGwzKvGet7QTvdbA6IA7HIEt8sojSPox5iP81o8vwJ9ZSBrBkTqUi0wC8d72S22wfyNcaB2hQuQ_RfICfplVup1gZpQclb-MZ7uFOX3C7LopgAJm907U76ICbhNfTtfulP1pfzFpegZqTQGQHKhlSzO6k8bOymr-VwdDVV3Rw/w640-h424/DSC_0023.JPG" width="640" /></a></div><p style="text-align: center;">My second entry for the <a href="https://www.karouncheese.com/form/blogger-recipe-challenge/2">Karoun Dairies Blogger Recipe Challenge</a> is a serious salad. This is not your standard bag mix of sad wilted Iceberg with two dry shreds of carrot thrown in. This is the main event! I coated cubes of Paneer cheese in Nashville Hot Chicken Oil, grilled it and put it on a Buttermilk Ranch salad loaded with greens, fresh sliced fennel, cucumber and basil. Gluten free, vegetarian and perfect for summer!</p><p style="text-align: center;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj987vzzU6zrbonZ2oPvh2nOnAM4ch-8Drj1aNXN4fTk4Ai8OPyWw1WeWevM3MIFvMWbV6wYpgu6kWz55sI9LFSl6MnS7ipiHvGQFDwjZkDDHWDb4g4FCxRcRJ-Zd1m7xuHgXMEfCDe91MNe8F1WKLKYdNVoiyZNvM3nfiel2SASmAVa23THO_QKxMlYg/s2592/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="2501" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj987vzzU6zrbonZ2oPvh2nOnAM4ch-8Drj1aNXN4fTk4Ai8OPyWw1WeWevM3MIFvMWbV6wYpgu6kWz55sI9LFSl6MnS7ipiHvGQFDwjZkDDHWDb4g4FCxRcRJ-Zd1m7xuHgXMEfCDe91MNe8F1WKLKYdNVoiyZNvM3nfiel2SASmAVa23THO_QKxMlYg/w618-h640/DSC_0014.JPG" width="618" /></a></b></div><b><u><p style="text-align: center;"><b><u><br /></u></b></p><div style="text-align: center;"><b><u> Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad</u></b></div></u></b><p></p><p style="text-align: center;">2 Tablespoons canola oil</p><p style="text-align: center;">1 ½ teaspoons cayenne pepper</p><p style="text-align: center;">1 ½ teaspoons smoked paprika</p><p style="text-align: center;">1 teaspoon light brown sugar</p><p style="text-align: center;">1 teaspoon cajun seasoning </p><p style="text-align: center;">¾ teaspoons garlic powder</p><p style="text-align: center;">¾ teaspoons onion powder</p><p style="text-align: center;">½ teaspoon mustard powder</p><p style="text-align: center;">½ teaspoon salt</p><p style="text-align: center;">½ teaspoon white pepper</p><p style="text-align: center;"><a href="https://www.karouncheese.com/product/indian-style-paneer-5-lb/1174">1 (8 oz) package Gopi Paneer </a></p><p style="text-align: center;">2 cups chopped romaine lettuce</p><p style="text-align: center;">2 cups Butter lettuce, torn into bite sized pieces</p><p style="text-align: center;">2 cups finely shredded kale</p><p style="text-align: center;">1 cup thinly shaved fennel</p><p style="text-align: center;">1 cup sliced seedless cucumbers</p><p style="text-align: center;">¼ cup thinly sliced shallot</p><p style="text-align: center;">¼ cup fresh basil leaves, thinly sliced</p><p style="text-align: center;">¼ cup flat leaf Italian parsley leaves</p><p style="text-align: center;">½ teaspoon Cajun seasoning</p><p style="text-align: center;">1/3 cup buttermilk ranch dressing</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Whisk together the canola oil, cayenne pepper, smoked paprika, brown sugar, cajun seasoning, garlic powder, onion powder, mustard powder, salt and white pepper in a small sauté pan and cook over low heat, for 3-5 minutes, or until warmed through. </p><p style="text-align: center;">Preheat a grill pan or outdoor grill to high heat. </p><p style="text-align: center;">Cut the paneer cheese into bite sized cubes and toss in the oil mixture. Thread onto metal skewers and grill for 1 minute per side, or until lightly charred. Remove from the heat and brush with any remaining oil mixture.</p><p style="text-align: center;">In a large serving bowl gently toss the romaine, Butter lettuce, kale, fennel, cucumbers, shallot, basil, parsley and cajun seasoning. Drizzle the salad dressing over the mixture and toss to evenly coat the greens. Place the grilled paneer on top and serve immediately.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNndmFXkUhxnY-vRuL0oCE46fJQzhXex1lw1JF-SCZTKthtIuEL2yl5QrqG1m5ol4pzs3fhu_5XIeg6dBr7c5T0PkKM2voC7B961NBvj6oCxRJCAFOcSnM7-eSI9b2PIYiOVRErvG3dlijJ6Zic4ne9xIuoD9LwBq0YaQzUGSjt0xedJaSRLWKcddDHA/s3872/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3872" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNndmFXkUhxnY-vRuL0oCE46fJQzhXex1lw1JF-SCZTKthtIuEL2yl5QrqG1m5ol4pzs3fhu_5XIeg6dBr7c5T0PkKM2voC7B961NBvj6oCxRJCAFOcSnM7-eSI9b2PIYiOVRErvG3dlijJ6Zic4ne9xIuoD9LwBq0YaQzUGSjt0xedJaSRLWKcddDHA/w640-h428/DSC_0022.JPG" width="640" /></a></div><br /><div style="text-align: center;"><br /></div>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-7357592893006723082022-06-28T14:43:00.001-07:002022-06-28T14:43:38.518-07:00Charred Scallion Labne with Cajun Macque Choux Corn and Crispy Andouille<p style="text-align: center;">Growing up in South Louisiana, Macque Choux (a sauteed corn dish) was one of my favorite side dishes and now that it's finally summer corn season I turned that idea into a dip. Charred green onion Labne is the base and crispy spicy andouille bits top it off. Whether you serve it with grilled bread, veggies, pita or chips I promise you it won't last long!</p><p style="text-align: center;">I am one of 30 bloggers competing in the The Karoun Dairies Blogger Recipe Challenge and this is my Appetizer entry. I had never tried Labne before and I am so glad they selected me to compete and generously sent me their products to work with. Labne is my new favorite foodie find and it will definitely be making a regular appearance in my kitchen from now on. It is super thick and rich and it's almost like cream cheese and yogurt had a baby. It's not too tangy or overly strong either, so if you're scared of regular greek yogurt this is the perfect substitute!</p><p style="text-align: center;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELJ7WhjN-A3Zg2Hd5Py-K9-nMj6HKzaPMndEOTF7ykaKclVYYtOSFkA6gY-Yo-MWHmx9-snVCotDM_L6WXv-gvk4wxXyC4Ma6Ldgi8iLWZY0cJkk_2JTFBvvuAYYHZSuoHcX0uHbIKH9urSy7RfHwXFlqy7_sOykMjfKygjwGrVeqk4r1yLKbX4tVKg/s3352/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2298" data-original-width="3352" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELJ7WhjN-A3Zg2Hd5Py-K9-nMj6HKzaPMndEOTF7ykaKclVYYtOSFkA6gY-Yo-MWHmx9-snVCotDM_L6WXv-gvk4wxXyC4Ma6Ldgi8iLWZY0cJkk_2JTFBvvuAYYHZSuoHcX0uHbIKH9urSy7RfHwXFlqy7_sOykMjfKygjwGrVeqk4r1yLKbX4tVKg/w640-h438/DSC_0015.JPG" width="640" /></a></b></div><b><u><p style="text-align: center;"><b><u><br /></u></b></p><div style="text-align: center;"><b><u>Charred Scallion Labne with Cajun Macque Choux Corn and Crispy Andouille</u></b></div></u></b><p></p><p style="text-align: center;">1 large bunch green onions (about 7)</p><p style="text-align: center;">½ cup andouille sausage, diced into ¼ inch cubes</p><p style="text-align: center;">¼ cup diced red onion</p><p style="text-align: center;">¼ cup diced red bell pepper</p><p style="text-align: center;">2 large garlic cloves, thinly sliced</p><p style="text-align: center;">1 cup frozen fire roasted corn kernels</p><p style="text-align: center;">¼ cup diced tomato</p><p style="text-align: center;">1 ¼ teaspoons Cajun seasoning </p><p style="text-align: center;"><a href="https://www.karouncheese.com/karoun-labne">1 cup Karoun Mediterranean Labne</a></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preheat a grill pan or outdoor grill to medium-high heat. Spray the green onions liberally with olive oil cooking spray and grill for 5-7 minutes, or until well charred and softened. Set aside and allow to cool completely.</p><p style="text-align: center;">In a large cast iron skillet over medium high heat, cook the andouille sausage until the fat is rendered and the sausage is browned and crisp around the edges. Using a slotted spoon remove the sausage from the pan and place on a paper towel lined plate to drain. </p><p style="text-align: center;">To the same skillet add the chopped onion and bell pepper and sauté for 3 minutes, or until the vegetables soften. Add the garlic and continue to cook, stirring often, for 2 minutes. Stir in the corn, tomatoes and ½ teaspoon of the Cajun seasoning and cook for 3 minutes. </p><p style="text-align: center;">Place the charred green onions, Labne and remaining Cajun seasoning in the bowl of a food processor and puree until smooth. Pour the mixture into a serving bowl, place the corn mixture in the middle and sprinkle with the andouille. Serve with grilled bread, pita, chips or crackers.</p><p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTi3d07g64K51iGj-HbhV0jjvA9oHIs86I-jH9pxh8z_rXT13igIUTlTu60exN4lji1wLWGOJUO24NZPJDfeCvEIr_ka7YLR5HR5Bf37bCBSE_okTvmrt7mU0c7I-ckXwg3nwy9pGomg3SeCMSyUS6-UtYGntp9vCO-RkTJSt07Vc4VyiycOGEtd9m3w/s3305/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3305" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTi3d07g64K51iGj-HbhV0jjvA9oHIs86I-jH9pxh8z_rXT13igIUTlTu60exN4lji1wLWGOJUO24NZPJDfeCvEIr_ka7YLR5HR5Bf37bCBSE_okTvmrt7mU0c7I-ckXwg3nwy9pGomg3SeCMSyUS6-UtYGntp9vCO-RkTJSt07Vc4VyiycOGEtd9m3w/w502-h640/DSC_0020.JPG" width="502" /></a></div><br /><p></p><p class="MsoListParagraphCxSpFirst" style="text-align: center; text-indent: -0.25in;"> You can follow Karoun Dairies to find recipes and more on their <span style="text-indent: -0.25in;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="text-indent: -0.25in;"><a href="https://www.karouncheese.com/">Website</a>, on </span><span style="text-indent: -0.25in;"><a href="https://www.karouncheese.com/">Facebook</a>, </span><span class="MsoHyperlink" style="text-indent: -0.25in;"><span style="color: windowtext;"><a href="https://www.instagram.com/karoundairies/">Instagram</a> and </span></span><span style="text-indent: -0.25in;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span class="MsoHyperlink" style="text-indent: -0.25in;"><span style="color: windowtext;"><a href="https://twitter.com/KarounDairies">Twitter </a></span></span></p><p class="MsoListParagraphCxSpFirst" style="text-align: center; text-indent: -0.25in;"><br /></p><p class="MsoListParagraphCxSpLast" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;"><o:p></o:p></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-88617360851610730022022-06-15T11:54:00.001-07:002022-06-15T11:54:24.058-07:00Green Chile Bacon Beignets with Roja Ranch Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ELJDl6G7joRGumYZjIB9ftFtC-Lhpi5VKhMIo_M3zOiPlaxoGxBxoezomhxXSbkk1k9HcJCJkX5YidwlEc8n54PZzZ7jPAw74jDLZzTjucBKeeJ-QIYCpKsaVX-E4GoOoMlO3PvuleNl-LQLVdQfCkD88v6KNYf-wx8e6L6hWoMDgzIYTAhZGvS6Rw/s3036/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3036" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ELJDl6G7joRGumYZjIB9ftFtC-Lhpi5VKhMIo_M3zOiPlaxoGxBxoezomhxXSbkk1k9HcJCJkX5YidwlEc8n54PZzZ7jPAw74jDLZzTjucBKeeJ-QIYCpKsaVX-E4GoOoMlO3PvuleNl-LQLVdQfCkD88v6KNYf-wx8e6L6hWoMDgzIYTAhZGvS6Rw/w546-h640/DSC_0024.JPG" width="546" /></a></div><p style="text-align: center;">This is my second entry for <a href="https://www.505southwestern.com/25years">505 Southwestern's “25 Years of Flavor” Recipe Contest</a> and I think it’s a winner. I combined my two favorite things- Tex-Mex and Cajun flavors and mashed them together to create fluffy fried batter full of bacon and roasted green chiles dunked in an enchilada ranch dipping sauce. I can’t think of anything better right now and I’m really hoping the judges agree!</p><p style="text-align: center;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZOyItbcvCQXxKiwr9K3ZDVoVk0_jmqp-lL2ay3EjK8UyX6gDZpjWS9AF2L1y0Gx0X00Jg1vP8VMVhns5cGI3OKG8Pwn3rXzCEf1N3q0coWSfxAPB3kt3Z19d7FccEMWbMXwjZ35g6SzsqOyonLnOpxNMApSRXhY9Lz5Ugt5EM9y-x-AZxbleth2B7Q/s3482/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2473" data-original-width="3482" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZOyItbcvCQXxKiwr9K3ZDVoVk0_jmqp-lL2ay3EjK8UyX6gDZpjWS9AF2L1y0Gx0X00Jg1vP8VMVhns5cGI3OKG8Pwn3rXzCEf1N3q0coWSfxAPB3kt3Z19d7FccEMWbMXwjZ35g6SzsqOyonLnOpxNMApSRXhY9Lz5Ugt5EM9y-x-AZxbleth2B7Q/w640-h454/DSC_0018.JPG" width="640" /></a></b></div><b><u><br /></u></b><p></p><p style="text-align: center;"><b><u>Green Chile Bacon Beignets with Roja Ranch Dip</u></b></p><p style="text-align: center;"><a href="https://store.505southwestern.com/collections/sauces/products/hatch-valley-red-chile-enchilada-tamale-sauce">1 cup 505 Southwestern Hatch Valley Red Enchilada & Tamale Sauce</a></p><p style="text-align: center;">1 cup ranch dressing </p><p style="text-align: center;">2 cups flour</p><p style="text-align: center;">½ cup cornmeal</p><p style="text-align: center;">6 Tablespoons sugar</p><p style="text-align: center;">2 teaspoons Cajun seasoning</p><p style="text-align: center;">2 ½ teaspoons baking powder</p><p style="text-align: center;">1/4 teaspoon baking soda</p><p style="text-align: center;">1 cup buttermilk</p><p style="text-align: center;">2 large eggs</p><p style="text-align: center;">¼ cup sliced green onion</p><p style="text-align: center;"><a href="https://store.505southwestern.com/collections/roasted-chile/products/hatch-valley-roasted-green-chile-12oz">1 ½ cups 505 Southwestern Flame Roasted Green Chile</a></p><p style="text-align: center;">1 cup chopped cooked bacon</p><p style="text-align: center;"><br /></p><p style="text-align: center;">In a small bowl whisk together the Red Enchilada & Tamale Sauce and ranch dressing. Place in the fridge to chill.</p><p style="text-align: center;">In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 360° over medium high heat.</p><p style="text-align: center;">In a small mixing bowl whisk together the flour, cornmeal, sugar, Cajun seasoning, baking powder, and baking soda. In a separate large mixing bowl, whisk together the buttermilk, eggs, green onion, Green Chiles and bacon. Add the flour mixture to the wet mixture and stir until just barely combined. </p><p style="text-align: center;">Once the oil is hot, using a small cookie scoop carefully drop balls of batter into the oil. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. Transfer to a paper towel lined cookie sheet and allow to drain. </p><p style="text-align: center;">Serve immediately with Roja Ranch for dipping. Makes 45 beignets.</p><p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhms3lQjy2-Rcfvvs4B178yfPqFl1KUkJVSg_Lfu5p_9BOTdlnhlhTmjPkdm__GE4UABFfq1epIOrBlKQE7j5UbtcgSX_AGSDo7Uszocx9ZbciofUi8xtgbWavfCXWfR4Da3N7zbvr9o44x6dw1MEImlyWmQpUoTxlnlx_TFNsP7v-VPZo1bfVTq1TfMQ/s3033/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3033" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhms3lQjy2-Rcfvvs4B178yfPqFl1KUkJVSg_Lfu5p_9BOTdlnhlhTmjPkdm__GE4UABFfq1epIOrBlKQE7j5UbtcgSX_AGSDo7Uszocx9ZbciofUi8xtgbWavfCXWfR4Da3N7zbvr9o44x6dw1MEImlyWmQpUoTxlnlx_TFNsP7v-VPZo1bfVTq1TfMQ/w546-h640/DSC_0019.JPG" width="546" /></a></div><br /><p></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-32041567036110718402022-06-13T14:23:00.001-07:002022-06-13T14:25:29.981-07:00 Chicken Al Pastor Taquitos with Tomatillo Garlic Ranch<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbM1SrblinrMCJgWz8r5VdZea71Kg_xIyR1DXqUA-ytW084a0W39o7WI0ZPQElV89pB2OTJo3dpYTZYaCTI2IfKN-6kWgoiKbE-38ctFwQ7UOCX669be1ylFfVgoSnq41LtQSGjpCzIo_CT5X8bNn20HAx8RJvNxs3PKdQ1HFhvsBL0UYac0LQ6G-QTQ/s3473/DSC_0012.JPG" style="font-weight: 700; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2518" data-original-width="3473" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbM1SrblinrMCJgWz8r5VdZea71Kg_xIyR1DXqUA-ytW084a0W39o7WI0ZPQElV89pB2OTJo3dpYTZYaCTI2IfKN-6kWgoiKbE-38ctFwQ7UOCX669be1ylFfVgoSnq41LtQSGjpCzIo_CT5X8bNn20HAx8RJvNxs3PKdQ1HFhvsBL0UYac0LQ6G-QTQ/w640-h464/DSC_0012.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This is my entry for <a href="https://www.505southwestern.com/25years">505 Southwestern's 25 Years of Flavor Recipe Contest</a>. I took two of their salsas and made taquitos with an Al Pastor spin. Shredded chicken is cooked down in a pineapple mango salsa and all wrapped up in crispy oven baked corn tortillas. Top them off with a Tomatillo Garlic & Lime Ranch sauce and crumbled cotija cheese and dig in!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjnfxko_D49-aDCoVP6EEXksUAVvr7KjtJFup8DYd1Kcy0wa6eTs4XZw3Qsu7mYvaWQLik2OMO9MYdhGCE-IBhzbS5TKloTCdGt3FGBKQ0PC6bf25K6cNNi6Ple48pyKIrccHZJItFTONz9tnQIFKjzAw2OYybUbFXnLdc2GLjtbuNmAWbVo-QvSH0g/s1416/DSC_0012%20-%20Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1416" data-original-width="1350" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjnfxko_D49-aDCoVP6EEXksUAVvr7KjtJFup8DYd1Kcy0wa6eTs4XZw3Qsu7mYvaWQLik2OMO9MYdhGCE-IBhzbS5TKloTCdGt3FGBKQ0PC6bf25K6cNNi6Ple48pyKIrccHZJItFTONz9tnQIFKjzAw2OYybUbFXnLdc2GLjtbuNmAWbVo-QvSH0g/w610-h640/DSC_0012%20-%20Copy.JPG" width="610" /></a></div><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><p></p><p style="text-align: center;"><b><u> Chicken Al Pastor Taquitos with Tomatillo Garlic Ranch</u></b></p><p style="text-align: center;">1-pound boneless skinless chicken breast, cut into 2-inch cubes</p><p style="text-align: center;">½ cup diced onion</p><p style="text-align: center;"><a href="https://store.505southwestern.com/collections/salsas/products/hatch-valley-tomatillo-pineapple-mango-salsa-18oz">1 cup 505 Southwestern Pineapple Mango Jalapeno Salsa</a></p><p style="text-align: center;">1 teaspoon cumin</p><p style="text-align: center;"><a href="https://www.goya.com/en/products/sazon-with-coriander-and-annatto">1 Tablespoon (2 packets) Latin seasoning blend with achiote</a></p><p style="text-align: center;">½ teaspoon salt</p><p style="text-align: center;">12 corn tortillas</p><p style="text-align: center;"><a href="https://store.505southwestern.com/collections/salsas/products/hatch-valley-tomatillo-garlic-lime-salsa-16oz">½ cup 505 Southwestern Tomatillo Garlic & Lime Salsa</a></p><p style="text-align: center;">½ cup packed cilantro leaves</p><p style="text-align: center;">¼ cup Ranch dressing</p><p style="text-align: center;">½ cup crumbled cotija cheese</p><p style="text-align: center;">1 lime, cut into wedges</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Combine the chicken, onion, Pineapple Mango Jalapeno Salsa, cumin, spice blend and salt in a large sauce pot. Cover the pot and place over medium low heat. Cook for about 30 minutes, stirring occasionally until the chicken is cooked through and easy to shred. Using two forks, shred the chicken and stir to coat evenly with the sauce and set aside to cool slightly. </p><p style="text-align: center;">Set the oven to 400° and generously spray a foil lined cookie sheet with olive oil spray. Place about ¼ cup of the chicken mixture on each tortilla, roll tightly and place seam side down on the oiled cookie sheet. Spray the tops of each taquito and place in the oven for 15 minutes, or until browned and crisp.</p><p style="text-align: center;">Puree the Tomatillo Garlic & Lime Salsa, cilantro leaves and Ranch dressing until smooth in a small food processor. </p><p style="text-align: center;">Place the taquitos on a platter. Drizzle with some Tomatillo Garlic Ranch sauce, sprinkle with the cheese and serve with lime wedges and remaining Tomatillo Garlic Ranch sauce for dipping.</p><div style="text-align: center;"><br /></div>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-54637467076842207202022-05-19T13:44:00.003-07:002022-05-19T13:44:40.670-07:00Italian Grinder Style Wild Rice Salad<p style="text-align: center;">Italian Grinder Style Wild Rice Salad – all the flavors of your favorite sub sandwich but leveled up with wild rice to make it filling and healthy! Perfect for summer and easy to make ahead! </p><p style="text-align: center;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgM6y4yE7AwoOxlwD4S_I7-o9jH6v4FVDOm8wUNJ8cs15nCZYgblwxQ_Y2Yd5-KVfChlQ_mxQF_KBOMOhslSAyVR_u0am80VmcJCsQBIG1bFdgyEBwxcVQaeO6kT9PP2JRM3P3Ptntob3ziqezcZElEpyicAE67Dlh0RJrnlLFrtroeiZ6ABLumv5aUw/s3582/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2511" data-original-width="3582" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgM6y4yE7AwoOxlwD4S_I7-o9jH6v4FVDOm8wUNJ8cs15nCZYgblwxQ_Y2Yd5-KVfChlQ_mxQF_KBOMOhslSAyVR_u0am80VmcJCsQBIG1bFdgyEBwxcVQaeO6kT9PP2JRM3P3Ptntob3ziqezcZElEpyicAE67Dlh0RJrnlLFrtroeiZ6ABLumv5aUw/w640-h448/DSC_0008.JPG" width="640" /></a></b></div><b><u><p style="text-align: center;"><b><u><br /></u></b></p>Italian Grinder Style Wild Rice Salad</u></b><p></p><p style="text-align: center;">½ cup bottled Italian vinaigrette</p><p style="text-align: center;">½ teaspoon crushed red pepper flakes</p><p style="text-align: center;">½ teaspoon dried oregano</p><p style="text-align: center;">1 Tablespoon mayonnaise </p><p style="text-align: center;">3 Tablespoons chopped pickled banana peppers</p><p style="text-align: center;">¼ cup diced red onion</p><p style="text-align: center;">2 cups cooked wild rice</p><p style="text-align: center;">½ cup diced ham </p><p style="text-align: center;">½ cup Provolone cheese, cut into small cubes</p><p style="text-align: center;">½ cup diced tomato</p><p style="text-align: center;">4 cups very thinly sliced iceberg lettuce</p><p style="text-align: center;"><br /></p><p style="text-align: center;">In a large mixing bowl whisk together the Italian vinaigrette, red pepper flakes, oregano, mayonnaise, banana peppers and red onion. Add the wild rice, ham, cheese, and tomato to the bowl and stir gently to evenly coat. To serve place the lettuce on a large serving platter and pour the wild rice salad in the middle.</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"> </p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-4079242081153464892022-05-16T15:01:00.000-07:002022-05-16T15:01:13.489-07:00Dim Sum Dumpling Burgers with Crispy Wonton Crab Rangoon and Napa Cabbage Slaw<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5v8qRjIFr03NnunRuEJocXmmQLSMvyo-k_tgPWk_bTBsmcSIyBbx_gBPQqnzDLmz6QjcsI1ggyMvQxcbhXKB3Xji18XklYs9MDHWB4uynZIPFspa37zcxtU28OT5x2SWV0b0ev42nniUe1DuoaWtc6U5dxiIJfts9cUDYgVxR2UEtWGVDYpgk5cBlg/s3749/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3749" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5v8qRjIFr03NnunRuEJocXmmQLSMvyo-k_tgPWk_bTBsmcSIyBbx_gBPQqnzDLmz6QjcsI1ggyMvQxcbhXKB3Xji18XklYs9MDHWB4uynZIPFspa37zcxtU28OT5x2SWV0b0ev42nniUe1DuoaWtc6U5dxiIJfts9cUDYgVxR2UEtWGVDYpgk5cBlg/w640-h442/DSC_0006.JPG" width="640" /></a></div><br /><p style="text-align: center;"> It has been almost 4 months since I've had a contest to create a recipe for and I can not tell you how happy I am to be able to have the chance to be back in the kitchen working on entries again! This one I'm sharing today is for a contest that I have entered before and never won. I'm really hoping that what I've created this year catches the judges eyes and the $10,000 prize because I can promise you the flavor is insane in these! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzY21Y8jIB6xPNxC8MlaUPkJJav9qoo_g57Y4BE4hf5LcFqw3cDAjmA9Hj9izmOzIMYNghxGzZduRMXg1zektxYa4isPjmVIUclxC4GsQJDdgIpsw9-3ajDhEwcYE66hfXOkBn7N84seYzzMBzqDkLjfQJyo6_ejItX17uYFYtIPIvPgknylfz4QlLQ/s3754/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3754" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzY21Y8jIB6xPNxC8MlaUPkJJav9qoo_g57Y4BE4hf5LcFqw3cDAjmA9Hj9izmOzIMYNghxGzZduRMXg1zektxYa4isPjmVIUclxC4GsQJDdgIpsw9-3ajDhEwcYE66hfXOkBn7N84seYzzMBzqDkLjfQJyo6_ejItX17uYFYtIPIvPgknylfz4QlLQ/w640-h442/DSC_0005.JPG" width="640" /></a></div><br /><p style="text-align: center;"><b><u>Dim Sum Dumpling Burgers with Crispy Wonton Crab Rangoon and Napa Cabbage Slaw</u></b></p><p style="text-align: center;">4 ounces room temperature whipped cream cheese</p><p style="text-align: center;">¼ cup finely sliced green onion</p><p style="text-align: center;">½ teaspoon white pepper</p><p style="text-align: center;">1 cup shredded imitation crab meat</p><p style="text-align: center;">1 ½ cups thinly shaved napa cabbage</p><p style="text-align: center;">¼ cup thinly sliced green onion</p><p style="text-align: center;">¼ cup cilantro leaves</p><p style="text-align: center;">1 small jalapeno, seeds and ribs removed, sliced thinly</p><p style="text-align: center;">1 Tablespoon olive oil</p><p style="text-align: center;">12 ounces cremini mushrooms</p><p style="text-align: center;">2 Tablespoons low sodium soy sauce</p><p style="text-align: center;">1 Tablespoon sesame oil</p><p style="text-align: center;">2 large garlic cloves, minced</p><p style="text-align: center;">2 Tablespoons finely minced ginger</p><p style="text-align: center;">2 Tablespoons panko</p><p style="text-align: center;">½ teaspoon salt</p><p style="text-align: center;">1 ½ teaspoon white pepper</p><p style="text-align: center;">½ pound lean ground pork</p><p style="text-align: center;">½ pound lean ground beef</p><p style="text-align: center;">½ cup sweet Thai chili sauce</p><p style="text-align: center;">4 sweet Hawaiian hamburger buns, toasted</p><p style="text-align: center;">1 cup fried wonton strips</p><p style="text-align: center;"><br /></p><p style="text-align: center;">In a medium mixing bowl stir together the cream cheese, green onion and white pepper. Gently stir in the crab meat until evenly mixed and place in the fridge to chill.</p><p style="text-align: center;">In a separate medium mixing bowl gently toss the napa cabbage, green onion, cilantro and jalapeno slices together.</p><p style="text-align: center;">Heat the oil in a large cast-iron skillet over medium high heat. Roughly chop mushrooms and add them to the hot oil. Cook for 10 minutes or until mushrooms have browned and softened. Add the soy sauce, sesame oil, garlic and ginger and sauté for 2-4 more minutes. Place the sautéed mushroom mixture in a large mixing bowl and set aside to allow them to cool. </p><p style="text-align: center;">To the large mixing bowl with the chopped sautéed mushrooms, add the panko, salt, white pepper, ground pork and ground beef. Mix thoroughly to combine and shape the meat mixture into 4 patties. Heat a large cast-iron skillet over medium high heat, add patties to pan and cook 5 minutes or until a brown crust has formed on the underside of the patty. Flip burgers over and cook another 5 minutes. Brush the patties with the sweet Thai chili sauce. </p><p style="text-align: center;">To serve spread the remaining sweet Thai chili sauce on both sides of the toasted buns. Top each bottom bun with the cabbage mixture, a mushroom burger patty, some wonton strips, a scoop of the crab Rangoon mixture, more wonton strips, and the top bun. Serve immediately. </p><div style="text-align: center;"><br /></div>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-39968568829720653702022-01-14T12:05:00.004-08:002022-01-14T12:05:21.504-08:00Greek Salad Style Tot-chos with Chimichurri Drizzle <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjqsLR6YNZ24Tt6wfiCZptpXDH5wzpqeMFEblMBf72_m7s8Xj4MPHYfWN19hOoxu7bQfkS9JIWXclOo6fwPfaLatZeBwvkDeCkCy0xu8ghJ0C-7wemtAmzRB7Uhv1wf0Ymlri3UJhSbLm60UqtS1aI2Sa5BQDXJ3bZCvKO1gZMk_mBPz-ufqMOhxjMl-g=s3872" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3872" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjqsLR6YNZ24Tt6wfiCZptpXDH5wzpqeMFEblMBf72_m7s8Xj4MPHYfWN19hOoxu7bQfkS9JIWXclOo6fwPfaLatZeBwvkDeCkCy0xu8ghJ0C-7wemtAmzRB7Uhv1wf0Ymlri3UJhSbLm60UqtS1aI2Sa5BQDXJ3bZCvKO1gZMk_mBPz-ufqMOhxjMl-g=w428-h640" width="428" /></a></div><p style="text-align: center;">I saved the best for last. This is my final entry for the <a href="https://bigmountainfoods.com/recipe-contest/"><span style="text-align: left; text-indent: -0.25in;">Big Mountain Foods Recipe Challenge</span></a> and it is by far my favorite! My son, who is home sick, ate half of this tray and said "I like staying home sick way better than being at school" and he didn't mean hanging out with mom. It was these tot-chos that had my bottomless pit teenage son smiling.</p><p style="text-align: center;">I tossed frozen tots with greek seasoning and baked them till crispy. Loaded them down with Big Mountain Foods CauliCrumble Veggie Grounds, hummus, fresh veggies and the most delicious chimichurri sauce. These are so so delicious I promise you would never guess they're vegan!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhXeG9kDyLyS7rFTKfZZ_yHXEbSVdA4_3biFF3G6LScHEZcZ-9IUtZRZ-KX_1oAwuifrJyFLJi2qXlYyfkftyXRGovh-0tuqZtMZ8MIh7Fnx5TCdZQ0UPPl5EkLBLGVkADYePf3zSlGlXsr-hcEMQZVZuNECsKdG-gnQbnTd_TD35P0b3t_ZjBiVQ_IzA=s2705" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2261" data-original-width="2705" height="534" src="https://blogger.googleusercontent.com/img/a/AVvXsEhXeG9kDyLyS7rFTKfZZ_yHXEbSVdA4_3biFF3G6LScHEZcZ-9IUtZRZ-KX_1oAwuifrJyFLJi2qXlYyfkftyXRGovh-0tuqZtMZ8MIh7Fnx5TCdZQ0UPPl5EkLBLGVkADYePf3zSlGlXsr-hcEMQZVZuNECsKdG-gnQbnTd_TD35P0b3t_ZjBiVQ_IzA=w640-h534" width="640" /></a></div><br /><p style="text-align: center;"><b><u><span style="line-height: 107%; mso-bidi-font-size: 9.0pt;">Greek Salad
Style Tot-chos with Chimichurri Drizzle</span></u></b></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><o:p> </o:p>2 pounds frozen potato tots</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">2 teaspoons Greek seasoning spice
blend<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">½ cup packed fresh Italian parsley
leaves<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1 small garlic clove<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1 teaspoon dried oregano<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1 Tablespoon red wine vinegar<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1/8 teaspoon red pepper flakes<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1/8 teaspoon kosher salt<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1/4 cup extra-virgin olive oil<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1/8 teaspoon cumin<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><a href="https://bigmountainfoods.com/cauli-crumble-veggie-grounds/">1 cup Big Mountain Foods CauliCrumble Veggie Grounds<o:p></o:p></a></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">½ cup roasted garlic hummus<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1/3 cup chopped tomato<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1/3 cup chopped cucumber<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">2 Tablespoons chopped kalamata
olives<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">2 Tablespoons chopped pepperoncini
peppers<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><o:p> </o:p></p><p class="MsoNormal" style="text-align: center;">Preheat your oven to 425 degrees F.<o:p></o:p></p><p class="MsoNormal" style="text-align: center;">Spread the frozen tots out evenly on a large cookie sheet and
bake for 10 minutes. Remove the pan from the oven and sprinkle the tots with
the Greek seasoning, tossing to combine. Place in the oven for another 10 minutes,
or until evenly browned and crispy. <o:p></o:p></p><p class="MsoNormal" style="text-align: center;">While the tots bake, make the Chimichurri sauce. Place
parsley, garlic, oregano, vinegar, red pepper flakes, salt, oil, and cumin in a
mini blender or small food processor and puree until smooth.<o:p></o:p></p><p class="MsoNormal" style="text-align: center;">Heat the CauliCrumble Veggie Grounds in the microwave
according to the package instructions. <o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><span style="text-align: left; text-indent: -0.25in;">
</span></p><p class="MsoNormal" style="text-align: center;">When the tots are crisp remove them from the oven and place
them on your serving plate. Drizzle with hummus, top with CauliCrumble Veggie
Grounds, tomato, cucumber, olives and pepperoncini peppers. Drizzle with Chimichurri
sauce and serve immediately.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhznb0LkAX7FXytuDHQY3UOTPL_DPH4wTWd_Msir-ewTrcIgY4bQuY2mQIpwHBs2baknNwCwV9yPCQ8YNUb5Xdwtvgv66xL2Xow7Sijg2R0r-R-Dvyf9MFy-I0HLZw82hHe7JAe5R1jz8_W9tccixndOfWwGn14UXfU7vAtXp5791-jeJpFt3CepaeqXw=s1926" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1875" data-original-width="1926" height="624" src="https://blogger.googleusercontent.com/img/a/AVvXsEhznb0LkAX7FXytuDHQY3UOTPL_DPH4wTWd_Msir-ewTrcIgY4bQuY2mQIpwHBs2baknNwCwV9yPCQ8YNUb5Xdwtvgv66xL2Xow7Sijg2R0r-R-Dvyf9MFy-I0HLZw82hHe7JAe5R1jz8_W9tccixndOfWwGn14UXfU7vAtXp5791-jeJpFt3CepaeqXw=w640-h624" width="640" /></a></div><p class="MsoNormal" style="text-align: center;"><span style="text-align: left; text-indent: -0.25in;">You can follow </span><span style="text-align: left; text-indent: -24px;"> Big Mountain Foods on their <a href="https://bigmountainfoods.com/">website</a>, </span><span style="text-align: left; text-indent: -0.25in;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="text-align: left; text-indent: -0.25in;"><a href="https://www.facebook.com/bigmountainfoods/">Facebook</a>, </span><span style="text-align: left; text-indent: -0.25in;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span class="MsoHyperlink" style="text-align: left; text-indent: -0.25in;"><span color="windowtext"><a href="https://www.instagram.com/bigmountainfoods/">Instagram</a> and </span></span><span class="MsoHyperlink" style="text-align: left; text-indent: -0.25in;"><span color="windowtext"><a href="https://twitter.com/bigmountainfood">Twitter </a></span></span></p><p class="MsoNormal" style="text-align: center;"><span style="text-indent: -0.25in;">#BigMountainFoodsRecipeChallenge </span>#BigMountainFoods #Veganrecipes</p><p class="MsoListParagraphCxSpLast" style="text-align: center;"></p><div style="text-align: center;"><b> </b></div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj6HbEyapevrXWBYCFdjjgR1oZZONDeobUgcTlOAARUgyrXv3xOUj84q6QhEtJ1YLrTjzsClyKcmWZMGbsm-I5qYhGphXtMnYY4aBrBI-d-F9NDrHvI3HTh0qITS5h2XschMB_zigKn3P59FFa1ZUeCdi_ywFbYbcL0vL8xJEIinBiIu0Bjx9Cmg-OMpQ=s3872" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3872" height="428" src="https://blogger.googleusercontent.com/img/a/AVvXsEj6HbEyapevrXWBYCFdjjgR1oZZONDeobUgcTlOAARUgyrXv3xOUj84q6QhEtJ1YLrTjzsClyKcmWZMGbsm-I5qYhGphXtMnYY4aBrBI-d-F9NDrHvI3HTh0qITS5h2XschMB_zigKn3P59FFa1ZUeCdi_ywFbYbcL0vL8xJEIinBiIu0Bjx9Cmg-OMpQ=w640-h428" width="640" /></a></div><br /></b><p></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-470884481259254762022-01-13T13:01:00.001-08:002022-01-13T13:01:59.585-08:00Sausage Fajita & Grits Brunch Bowls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjOOuQtBnfw_TUqnARvAtL5gG8bO2h-wROTJrK9BIUQ-ucNwA9Tsu5-EKqVIusCT-w6FActbp9mYkwZ4XW1Q5NMSeZjM2UiOu0ba-p3ka_Djp1-Uj8gUaDOZsR4D_esWq5il2ok2m5xKEr3PujvzYpRsFt9I4ri3tWQG7r5LEhL3jzVAzj0Wqq1RY655Q=s2592" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2455" data-original-width="2592" height="606" src="https://blogger.googleusercontent.com/img/a/AVvXsEjOOuQtBnfw_TUqnARvAtL5gG8bO2h-wROTJrK9BIUQ-ucNwA9Tsu5-EKqVIusCT-w6FActbp9mYkwZ4XW1Q5NMSeZjM2UiOu0ba-p3ka_Djp1-Uj8gUaDOZsR4D_esWq5il2ok2m5xKEr3PujvzYpRsFt9I4ri3tWQG7r5LEhL3jzVAzj0Wqq1RY655Q=w640-h606" width="640" /></a></div><br /><p style="text-align: center;">Here’s my second entry for the <a href="https://bigmountainfoods.com/recipe-contest/"><span style="text-align: left; text-indent: -0.25in;">Big Mountain Foods Recipe Challenge</span></a> and it’s Brunch time! Gluten free and Vegan can still be delicious with my Tex-Mex spin on the classic Shrimp and Grits dish that I love so much. Creamy garlic grits are topped with charred peppers, onions and Big Mountain Foods Superfood Brekkie Links tossed in a bright tomatillo salsa. Top it off with guac, cilantro and pickled jalapenos for freshness and all you'll need to decide is whether it's mimosa or margarita time!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhf_4AD0XEQNUjeYN7ebOYCm2Kn80eHTABdr8CtA3eBbwdUSEIukq2W7BGRKeWXNtEwXGKDqxZCQRmX2U7VXwZ5FLJT287lbvJ2HJ4eIeFYwsWhsGftD7MV0h--OtjPSsqmSJ7ToRBrXkShVTJsl5Q0SP_ZqwTyZgtTkksV96HXbSCzWspDR9rHoqCChg=s2607" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2607" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhf_4AD0XEQNUjeYN7ebOYCm2Kn80eHTABdr8CtA3eBbwdUSEIukq2W7BGRKeWXNtEwXGKDqxZCQRmX2U7VXwZ5FLJT287lbvJ2HJ4eIeFYwsWhsGftD7MV0h--OtjPSsqmSJ7ToRBrXkShVTJsl5Q0SP_ZqwTyZgtTkksV96HXbSCzWspDR9rHoqCChg=w636-h640" width="636" /></a></div><br /><p style="text-align: center;"><b><u>Sausage Fajita & Grits Brunch
Bowls</u></b></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><o:p> </o:p>2 cups unsweetened coconut milk</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">2 cups vegetable stock <o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1 cup coarse ground yellow
cornmeal<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1 ½ teaspoons salt<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1 teaspoon garlic powder<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">½ cup thinly sliced onion<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">½ cup thinly sliced poblano pepper<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">½ cup thinly sliced red bell
pepper<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">½ cup thinly sliced orange or
yellow bell pepper<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><a href="https://bigmountainfoods.com/superfood-brekkie-links/">1 (10.58 ounce) package Big
Mountain Foods Superfood Brekkie Links, sliced<o:p></o:p></a></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">¼ cup tomatillo salsa<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">½ cup guacamole<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">¼ cup minced cilantro<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">2 Tablespoons pickled jalapenos<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><o:p> </o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">In a medium sauce pot over high
heat, bring the coconut milk and vegetable stock to a boil. Whisk in the cornmeal,
salt and garlic powder and allow to cook for 8-10 minutes, or until tender and
thickened. Cover and set aside to keep warm.<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><o:p> </o:p>Heat a large cast iron skillet over
high heat. Once the pan is very hot, add the peppers and onions in a single
layer. Allow the veggies to char, without stirring for 4 minutes. Stir the
peppers and onions and continue to cook for 2 more minutes, allowing the
veggies to soften. Push the mixture to one side of the pan and add the sausage
to the skillet. Cook for 2 minutes, or until the sausages begin to brown. Stir
in the salsa and turn off the heat.</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><o:p> </o:p>To serve spoon the grits into
bowls, top with sausage fajita mixture, guacamole, cilantro, and pickled
jalapenos.</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><o:p> </o:p>Serves 4</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhN0sl85Do_QqjR5E_MEOVHKxQnZPIkwFe5TiE9rr71FqQ8rYiu9k1ZRNDzOMuyYlokZ0_TYwYO-NSEnmFOkmoDB6Jki3PIKVJlDW7cJ1nId2wvPeKq3mBWsfuChbR09m3vo0icQNZt-0U9ftPy7jraPLyEdRne66jz0_BSSAKO-LFTJd7OxY_SJsFljQ=s2604" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2604" data-original-width="2330" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhN0sl85Do_QqjR5E_MEOVHKxQnZPIkwFe5TiE9rr71FqQ8rYiu9k1ZRNDzOMuyYlokZ0_TYwYO-NSEnmFOkmoDB6Jki3PIKVJlDW7cJ1nId2wvPeKq3mBWsfuChbR09m3vo0icQNZt-0U9ftPy7jraPLyEdRne66jz0_BSSAKO-LFTJd7OxY_SJsFljQ=w572-h640" width="572" /></a></div><br /><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><span style="text-align: left; text-indent: -0.25in;">You can follow </span><span style="text-align: left; text-indent: -24px;"> Big Mountain Foods on their <a href="https://bigmountainfoods.com/">website</a>, </span><span style="text-align: left; text-indent: -0.25in;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="text-align: left; text-indent: -0.25in;"><a href="https://www.facebook.com/bigmountainfoods/">Facebook</a>, </span><span style="text-align: left; text-indent: -0.25in;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span class="MsoHyperlink" style="text-align: left; text-indent: -0.25in;"><span color="windowtext"><a href="https://www.instagram.com/bigmountainfoods/">Instagram</a> and </span></span><span class="MsoHyperlink" style="text-align: left; text-indent: -0.25in;"><span color="windowtext"><a href="https://twitter.com/bigmountainfood">Twitter </a></span></span></p><p class="MsoListParagraphCxSpMiddle" style="margin-left: 1in; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="margin-left: 1in;"><span class="MsoHyperlink"><span color="windowtext"> </span></span><span style="text-indent: -0.25in;">#BigMountainFoodsRecipeChallenge </span>#BigMountainFoods #Veganrecipes</p><p class="MsoListParagraphCxSpLast" style="text-align: center;"><b> </b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgeW8Mmbtc5Qnte3jJeFY4f-gG74zQ7OOY6gMMDOIWD3k9Tx0HA-fwwRoduIeEvRsrLhz7sLcfq06dqG3Ww0B_c9wVnS_-yaWWn5NeE1HUR8_6BzMyHSjqH1tO_kRRjEGYobUOkL4acyMSTxtOjgy0cjZM6jt7zIzt4GQzjxjyupMLBFwpuZZlN8bxpLw=s2852" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="2852" height="582" src="https://blogger.googleusercontent.com/img/a/AVvXsEgeW8Mmbtc5Qnte3jJeFY4f-gG74zQ7OOY6gMMDOIWD3k9Tx0HA-fwwRoduIeEvRsrLhz7sLcfq06dqG3Ww0B_c9wVnS_-yaWWn5NeE1HUR8_6BzMyHSjqH1tO_kRRjEGYobUOkL4acyMSTxtOjgy0cjZM6jt7zIzt4GQzjxjyupMLBFwpuZZlN8bxpLw=w640-h582" width="640" /></a></b></div><b><br /></b><p></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-3312708938689216482022-01-11T11:54:00.000-08:002022-01-11T11:54:08.918-08:00Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgE6z7AQsIzb4XT4vSIuwr1W8iccYAy2OdLTCNd0zNbTrcjVvQ8CTzSdYUpOPzr0qeCX9TM0XjSqMp2b17OCvJmB5CW__wMHA9RIbjK5VHLk4K1dfdqNS7znxxH1d-NZRGmowWRoNe9kFZnZvpOwJp9wMwSZz0skdXUpsjRVy2BEkHVn6PuJB2CePWFWA=s2396" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2396" data-original-width="2233" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgE6z7AQsIzb4XT4vSIuwr1W8iccYAy2OdLTCNd0zNbTrcjVvQ8CTzSdYUpOPzr0qeCX9TM0XjSqMp2b17OCvJmB5CW__wMHA9RIbjK5VHLk4K1dfdqNS7znxxH1d-NZRGmowWRoNe9kFZnZvpOwJp9wMwSZz0skdXUpsjRVy2BEkHVn6PuJB2CePWFWA=w596-h640" width="596" /></a></div><p></p><p style="text-align: center;"><span style="text-align: left; text-indent: -0.25in;">This is my first entry for the </span><a href="https://bigmountainfoods.com/recipe-contest/" style="text-align: left; text-indent: -0.25in;">Big Mountain Foods Recipe Challenge</a><span style="text-align: left; text-indent: -0.25in;"> - it's Vegan, Gluten Free and surprised even my biggest meat eaters! I made a creamy corn and veggie chowder topped off with a mushroom crumble that's spiced like my favorite andouille sausage! This is healthy, cozy comfort food you don't have to feel guilty about!</span></p><p class="MsoNormal" style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_LhWFa1XclAkZF0FNvsTcr4ntWq2AcT9QFoF4ZSOhGzArAkDx-HrLjnhWFprcGu8e5zFCSN9UvvcHuWFjJa37xzY6upWPYLcKXnCmwIsyw_LrnxACJtBeq9NBdfjF2SLUc3ZCrHwViqaz3pkL1nOsKO1RsaxFM-WGXIHy02KN1J8WC4d2ABmjo3IZ0g=s3147" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3147" height="528" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_LhWFa1XclAkZF0FNvsTcr4ntWq2AcT9QFoF4ZSOhGzArAkDx-HrLjnhWFprcGu8e5zFCSN9UvvcHuWFjJa37xzY6upWPYLcKXnCmwIsyw_LrnxACJtBeq9NBdfjF2SLUc3ZCrHwViqaz3pkL1nOsKO1RsaxFM-WGXIHy02KN1J8WC4d2ABmjo3IZ0g=w640-h528" width="640" /></a></div><b><u><p align="center" class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></p><div style="text-align: center;"><b><u>Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble</u></b></div></u></b><p></p><p class="MsoNormal" style="text-align: center;">1 (14 ounce bag) riced cauliflower</p><p align="center" class="MsoNormal" style="text-align: center;">2 ½ cups unsweetened coconut milk</p><p align="center" class="MsoNormal" style="text-align: center;">2 Tablespoons organic reduced sodium vegetable broth base concentrate</p><p align="center" class="MsoNormal" style="text-align: center;">1 Tablespoon olive oil</p><p align="center" class="MsoNormal" style="text-align: center;">1 small onion, diced</p><p align="center" class="MsoNormal" style="text-align: center;">1 large poblano pepper, diced</p><p align="center" class="MsoNormal" style="text-align: center;">2 cloves garlic, minced</p><p align="center" class="MsoNormal" style="text-align: center;">½ teaspoon cumin</p><p align="center" class="MsoNormal" style="text-align: center;">½ teaspoon salt</p><p align="center" class="MsoNormal" style="text-align: center;">¼ teaspoon turmeric</p><p align="center" class="MsoNormal" style="text-align: center;">½ teaspoon oregano</p><p align="center" class="MsoNormal" style="text-align: center;">½ cup diced yellow squash</p><p align="center" class="MsoNormal" style="text-align: center;">½ cup diced zucchini </p><p align="center" class="MsoNormal" style="text-align: center;">1 (9 oz) bag frozen fire roasted corn kernels </p><p align="center" class="MsoNormal" style="text-align: center;"><a href="https://bigmountainfoods.com/lions-mane-mushroom-crumble/">1 (10.58 oz) package Big Mountain Foods Lion's Mane Mushroom Crumble</a></p><p align="center" class="MsoNormal" style="text-align: center;">1 ½ teaspoons low sodium Cajun seasoning blend </p><p align="center" class="MsoNormal" style="text-align: center;">1 ½ teaspoons smoked paprika</p><p align="center" class="MsoNormal" style="text-align: center;">½ cup minced cilantro</p><p align="center" class="MsoNormal" style="text-align: center;"><br /></p><p align="center" class="MsoNormal" style="text-align: center;">In a blender puree the cauliflower, unsweetened coconut milk and vegetable broth base until completely smooth.</p><p align="center" class="MsoNormal" style="text-align: center;">Heat the oil in a large dutch oven over medium high heat. Add the onion, poblano and garlic and cook for 2-4 minutes, or until the vegetables have softened. Add the cumin, salt and turmeric and allow to cook for 2 minutes, stirring often, to toast the spices. </p><p align="center" class="MsoNormal" style="text-align: center;">Add the oregano, squash, zucchini and corn to the pot and cook for 3-5 minutes. Pour in the coconut milk mixture and bring to a simmer. Allow to simmer for 5 minutes, or until the squash has become tender.</p><p align="center" class="MsoNormal" style="text-align: center;">In a medium sauté pan over medium heat, add the Lion's Mane Mushroom Crumble, Cajun seasoning blend and smoked paprika. Cook until the mixture has warmed through.</p><p align="center" class="MsoNormal" style="text-align: center;">To serve, ladle the soup into bowls, top with a generous amount of the mushroom crumble and cilantro and serve immediately.</p><p align="center" class="MsoNormal" style="text-align: center;">Serves 6</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNuZV8VOlmxk_81MpsFibNjOf0H1jCT5askZes_e3IH_L833Ia8N70nYw13q56lRVDGxHGtm6AMOyG9kZ2uol2wsnX0aaro1Yq-mO8WgGp3PJr2uKTnfmpr0HKS4elF6qOEe4NAuSzjm2tXEPlcJ3D8LBcqgC0Y3EJMJASlDVOC5nZN5wdCamE5qAzNg=s3666" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3666" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNuZV8VOlmxk_81MpsFibNjOf0H1jCT5askZes_e3IH_L833Ia8N70nYw13q56lRVDGxHGtm6AMOyG9kZ2uol2wsnX0aaro1Yq-mO8WgGp3PJr2uKTnfmpr0HKS4elF6qOEe4NAuSzjm2tXEPlcJ3D8LBcqgC0Y3EJMJASlDVOC5nZN5wdCamE5qAzNg=w452-h640" width="452" /></a></div><br /><div style="text-align: center;"><span style="text-align: left; text-indent: -0.25in;">You can follow </span><span style="text-align: left; text-indent: -24px;"> Big Mountain Foods on their <a href="https://bigmountainfoods.com/">website</a>, </span><span style="text-align: left; text-indent: -0.25in;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="text-align: left; text-indent: -0.25in;"><a href="https://www.facebook.com/bigmountainfoods/">Facebook</a>, </span><span style="text-align: left; text-indent: -0.25in;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span class="MsoHyperlink" style="text-align: left; text-indent: -0.25in;"><span color="windowtext"><a href="https://www.instagram.com/bigmountainfoods/">Instagram</a> and </span></span><span class="MsoHyperlink" style="text-align: left; text-indent: -0.25in;"><span color="windowtext"><a href="https://twitter.com/bigmountainfood">Twitter </a></span></span></div><div style="text-align: center;"><span class="MsoHyperlink"><span color="windowtext"><o:p><br /></o:p></span></span></div><div style="text-align: center;"><span class="MsoHyperlink"><span color="windowtext"><o:p> </o:p></span></span><span style="text-indent: -0.25in;">#BigMountainFoodsRecipeChallenge </span>#BigMountainFoods #Veganrecipes</div>
<p class="MsoListParagraphCxSpLast" style="text-align: center;"><b><o:p> </o:p></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHHyp1GfeEIiqrYCuUheyhorkxCd64-CQR8Z_dCgpZa_G1CbkZe5ySbJDWaxE_SM8pD-LMIld43lSkmPhjMs52MNEJrDug-X4s5JatNLnNsMImcDNVhNorkf85ETNLerEq7t5JLZuiqt_0BT9DxgwUQuyUGZ0aSdc7CKArscI5PLHEzB0KaO1R5G_wqQ=s3297" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3297" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHHyp1GfeEIiqrYCuUheyhorkxCd64-CQR8Z_dCgpZa_G1CbkZe5ySbJDWaxE_SM8pD-LMIld43lSkmPhjMs52MNEJrDug-X4s5JatNLnNsMImcDNVhNorkf85ETNLerEq7t5JLZuiqt_0BT9DxgwUQuyUGZ0aSdc7CKArscI5PLHEzB0KaO1R5G_wqQ=w504-h640" width="504" /></a></b></div><b><br /></b><p></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-35779784521207160482021-12-14T15:20:00.004-08:002021-12-14T15:30:44.926-08:00Chicken and Andouille Yakisoba Jambalaya<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhUAnO0EPOQQ-h-ToSpm2suvICyV-y2LBVZ9E5T6VfOpkK2Sy8Fksq95UBkSJLJNoIqY9XTIF6uRsQoOHbdF1icyyhEXruYyXkgO_uvKiAIs2KiNb8X24biIXXGspWpX7Oki5MWBRlEb2_EbiX_O87rj1xLKsAxu2R3b3XW-wmSAMmiipn2_1c3ceKu3Q=s2772" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2578" data-original-width="2772" height="596" src="https://blogger.googleusercontent.com/img/a/AVvXsEhUAnO0EPOQQ-h-ToSpm2suvICyV-y2LBVZ9E5T6VfOpkK2Sy8Fksq95UBkSJLJNoIqY9XTIF6uRsQoOHbdF1icyyhEXruYyXkgO_uvKiAIs2KiNb8X24biIXXGspWpX7Oki5MWBRlEb2_EbiX_O87rj1xLKsAxu2R3b3XW-wmSAMmiipn2_1c3ceKu3Q=w640-h596" width="640" /></a></div><span style="color: #54595f;"><div style="text-align: center;"><span style="color: #54595f;">This is my second entry for the </span><span style="background-color: white; color: #54595f; font-size: 16px;">“Fortune Noodle Blogger Recipe Challenge”</span></div></span><p></p><p style="text-align: center;"><span style="background-color: white;"><span style="color: #54595f;">With only 6 ingredients and less than 15 minutes of cook time, these Cajun style stir fry noodles are perfect any night of the week!</span></span></p><p style="text-align: center;"><span style="color: #54595f;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #54595f;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj2Bx65R6i7IsBWLnwOJ8HH0xujI8UCc0uAVdvoC7Po0Yl0TgjdWAbz6rk6wzeqZSreq1-8ep_H_X7bkcacYSMTLa_HMdfynobwDSn1BOUnRwdQt9_P17qVMN_P-3-1iZfOZV3Uzp-cQ6mARqoOAlAIqh3ZetM5NPgUiKjmtqow9IbIxRhSnn8biv3AlQ=s3872" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3872" height="428" src="https://blogger.googleusercontent.com/img/a/AVvXsEj2Bx65R6i7IsBWLnwOJ8HH0xujI8UCc0uAVdvoC7Po0Yl0TgjdWAbz6rk6wzeqZSreq1-8ep_H_X7bkcacYSMTLa_HMdfynobwDSn1BOUnRwdQt9_P17qVMN_P-3-1iZfOZV3Uzp-cQ6mARqoOAlAIqh3ZetM5NPgUiKjmtqow9IbIxRhSnn8biv3AlQ=w640-h428" width="640" /></a></b></span></div><span style="color: #54595f;"><b><u><br /></u></b></span><p></p><p style="text-align: center;"><span style="color: #54595f;"><b><u>Chicken and Andouille Yakisoba Jambalaya</u></b></span></p><p style="text-align: center;"><span style="color: #54595f;"><a href="https://www.jslfoods.com/jsl-brands/fortune/">1 package (7.7 ounces) Fortune Noodle Hot & Spicy Yakisoba Stir-Fry Noodles</a></span></p><p style="text-align: center;"><span style="color: #54595f;">3 green onions</span></p><p style="text-align: center;"><span style="color: #54595f;">1 Tablespoon butter</span></p><p style="text-align: center;"><span style="color: #54595f;">2/3 cup andouille sausage, chopped </span></p><p style="text-align: center;"><span style="color: #54595f;">8 ounces boneless skinless chicken breast, sliced</span></p><p style="text-align: center;"><span style="color: #54595f;">¼ cup celery, sliced</span></p><p style="text-align: center;"><span style="color: #54595f;">¼ cup water</span></p><p style="text-align: center;"><span style="color: #54595f;">¼ cup dry white wine </span></p><p style="text-align: center;"><span style="color: #54595f;"><br /></span></p><p style="text-align: center;"><span style="color: #54595f;">Place the noodles in a small colander and run hot tap water over them until they soften slightly. Set aside to drain. </span></p><p style="text-align: center;"><span style="color: #54595f;">Slice the green onions and set 2 Tablespoons of the green tops aside.</span></p><p style="text-align: center;"><span style="color: #54595f;">Melt the butter in a large skillet over medium high heat. Add the andouille and cook until browned and slightly crisp, about 3 minutes. Add the chicken, celery and the green onion bottoms and sprinkle with the seasoning packet. Stir fry for about 3 minutes. </span></p><p style="text-align: center;"><span style="color: #54595f;">Pour in the water, wine and noodles and toss to combine. Continue to cook for 3-5 minutes, or until the noodles are fully softened and the sauce has thickened and coats the mixture evenly.</span></p><p style="text-align: center;"><span style="color: #54595f;">Divide the skillet into 2 serving plates, sprinkle with the reserved green onion tops and serve immediately.</span></p><p style="text-align: center;"><span face="Montserrat, sans-serif" style="background-color: white; color: #54595f;"></span></p><p style="text-align: center;"><span style="color: #54595f;">Serves 2.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYsgGM0cq99LAYNZzFDmz85vfLTvA90dXhhr98ad03VgADTjXBdPtVSh62pI-sRjT-6uq4ObPWiv9NjeURahqNvOQIa3nvGq-quwSt-b5MM7NQHJeLqlJmOnjm4bhDGyuTo6EIgwbxi-HEt09ANZcX1MFLHgfnZMASVLK5PIzKOXvqaAkj7gc02qmJlQ=s3483" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2331" data-original-width="3483" height="428" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYsgGM0cq99LAYNZzFDmz85vfLTvA90dXhhr98ad03VgADTjXBdPtVSh62pI-sRjT-6uq4ObPWiv9NjeURahqNvOQIa3nvGq-quwSt-b5MM7NQHJeLqlJmOnjm4bhDGyuTo6EIgwbxi-HEt09ANZcX1MFLHgfnZMASVLK5PIzKOXvqaAkj7gc02qmJlQ=w640-h428" width="640" /></a></div><br /><div style="text-align: center;"><span style="background-color: white; color: #54595f;">#cooklikeawokstar #norulestostirfry #fortunerecipechallenge </span></div><p style="text-align: center;"><span face="Montserrat, sans-serif" style="background-color: white; color: #54595f;">You can follow Fortune Noodle on their </span><span style="color: #54595f;"><a href="http://www.jslfoods.com/">Website</a>, </span><span style="color: #54595f;"><a href="https://www.facebook.com/JSLFoods/">Facebook</a>, </span><span style="color: #54595f;"><a href=" https://twitter.com/JSL_Foods">Twitter</a>, </span><span style="color: #54595f;"><a href="https://www.instagram.com/jslfoods/">Instagram</a></span></p><div style="text-align: center;"><span style="color: #54595f;">You can purchase Fortune products at </span><span style="color: #54595f;">Safeway, Fred Meyer, QFC, Albertson's, Associated Stores, Cub Foods, United Supermarkets, Roche Bros, Meijer, Shaw's, Stop N Shop, Price Rite, Shop Rite, Wakefern, Price Chopper, Giant, HEB, Walmart and Grocery Outlet</span></div><div style="text-align: center;"><span style="color: #54595f;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhU6_2gqFdTnLtIVNgk0LgZXjZ8jIT5EyY9OC0ya14YeWOPlGp0RT0w1CuHbYayS20CHJd_NWMzb8uewU2-6SsLS8pY2ojJesk2rj6KkkB0g8FCGy_UdlA6gF_FjNn4s0KTd-9bzysaUlMaluxepThDb16PY7cze_nUajUqLYWzOQC6CYmlvuEEgx9i1Q=s3872" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3872" height="428" src="https://blogger.googleusercontent.com/img/a/AVvXsEhU6_2gqFdTnLtIVNgk0LgZXjZ8jIT5EyY9OC0ya14YeWOPlGp0RT0w1CuHbYayS20CHJd_NWMzb8uewU2-6SsLS8pY2ojJesk2rj6KkkB0g8FCGy_UdlA6gF_FjNn4s0KTd-9bzysaUlMaluxepThDb16PY7cze_nUajUqLYWzOQC6CYmlvuEEgx9i1Q=w640-h428" width="640" /></a></div><br /><div style="text-align: center;"><br /></div>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-29809992531404189292021-12-13T13:31:00.004-08:002021-12-13T13:31:52.495-08:00Yakisoba Breakfast Benedicts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGbVY0HEtc1_nRbidNZDQe7hJmQAJxFI6x1mTN6SoIL64B6FUQ7eUioIs7AqcfrqRs8GciaXjczI_PV_NYfezbGz17PaZwloUuo-CaFQ2kUT-ST8niKUnBENM1EVoA28jaf1NKk8W6AW8eLOnXtPMHN5ls9QA8gznyPslGiasQONF_3HYxIpdATj5C9A=s3701" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2477" data-original-width="3701" height="428" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGbVY0HEtc1_nRbidNZDQe7hJmQAJxFI6x1mTN6SoIL64B6FUQ7eUioIs7AqcfrqRs8GciaXjczI_PV_NYfezbGz17PaZwloUuo-CaFQ2kUT-ST8niKUnBENM1EVoA28jaf1NKk8W6AW8eLOnXtPMHN5ls9QA8gznyPslGiasQONF_3HYxIpdATj5C9A=w640-h428" width="640" /></a></div><br /><p style="text-align: center;">I am one of 50 bloggers taking part in the <span face="Montserrat, sans-serif" style="background-color: white; color: #54595f; font-size: 16px;">“Fortune Noodle Blogger Recipe Challenge”. They sent me a huge package of delicious noodles to work with and this is my entry for their Breakfast category!</span></p><p style="text-align: center;"><span face="Montserrat, sans-serif" style="background-color: white; color: #54595f; font-size: 16px;">I adore Eggs Benedict in all forms so when I heard that this contest wanted a breakfast dish using their noodle products that was my first idea! These are actually super easy to make, especially since the noodle cakes and sauce can be made in advance.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDj7Aqcd3M_9OOEl5bli5knlqhlwSAzgaxHWocGglZ7Oq5sxXM6n_RYmjWPVwMpYnGII5G8nN7zk6tFEpAON3zr6kYBEzVytLs303dYqUhMv51Of7EAK-vTAO1RuDfGAzy6oyK5LuwS_B0Ryhkde2gwCCW6THc6NbnHvFo5O3Q50QOe3QBdEBKH6nz4Q=s3321" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3321" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDj7Aqcd3M_9OOEl5bli5knlqhlwSAzgaxHWocGglZ7Oq5sxXM6n_RYmjWPVwMpYnGII5G8nN7zk6tFEpAON3zr6kYBEzVytLs303dYqUhMv51Of7EAK-vTAO1RuDfGAzy6oyK5LuwS_B0Ryhkde2gwCCW6THc6NbnHvFo5O3Q50QOe3QBdEBKH6nz4Q=w500-h640" width="500" /></a></div><br /><span face="Montserrat, sans-serif" style="background-color: white; color: #54595f; font-size: 16px;"><br /></span><p></p><p style="text-align: center;"><span style="color: #54595f;"><b><u>Yakisoba Breakfast Benedicts</u></b></span></p><p style="text-align: center;"><span style="color: #54595f;"><a href="https://www.jslfoods.com/jsl-brands/fortune/">1 package (7.7 ounces) Fortune Noodle Hot & Spicy Yakisoba Stir-Fry Noodles</a></span></p><p style="text-align: center;"><span style="color: #54595f;">¼ cup water</span></p><p style="text-align: center;"><span style="color: #54595f;">1 large egg, lightly beaten </span></p><p style="text-align: center;"><span style="color: #54595f;">1 ½ teaspoons soy sauce </span></p><p style="text-align: center;"><span style="color: #54595f;">1 teaspoon sesame oil</span></p><p style="text-align: center;"><span style="color: #54595f;">1 tablespoon coconut oil </span></p><p style="text-align: center;"><span style="color: #54595f;">4 eggs</span></p><p style="text-align: center;"><span style="color: #54595f;">½ cup mayonnaise</span></p><p style="text-align: center;"><span style="color: #54595f;">2 Tablespoons seasoning from the packet in the noodles</span></p><p style="text-align: center;"><span style="color: #54595f;">2 Tablespoons heavy cream </span></p><p style="text-align: center;"><span style="color: #54595f;">3 Tablespoons sliced green onions</span></p><p style="text-align: center;"><span style="color: #54595f;"><br /></span></p><p style="text-align: center;"><span style="color: #54595f;">Place the seasoning packet aside and put the noodles and water in a microwave safe bowl, cover and microwave for 4 minutes. Remove carefully and set aside to cool slightly.</span></p><p style="text-align: center;"><span style="color: #54595f;">In a medium mixing bowl, whisk together the egg, soy sauce and sesame oil. Add the noodles to the egg mixture and stir to combine.</span></p><p style="text-align: center;"><span style="color: #54595f;">Heat a large non-stick skillet over medium heat. Once the pan is hot, add the oil. Scoop ¼ of the noodle mixture in the oil creating 4 small rounds. Cook for 4 minutes, flip and continue to cook the second side for 4 minutes, or until the noodles are crisp on the outside and warmed through. Place finished cakes on a small cookie sheet and keep warm in a 200-degree oven. </span></p><p style="text-align: center;"><span style="color: #54595f;">Add 2 inches of water to a large deep skillet and cover. Bring the water up to a simmer over high heat. Crack each egg into a small ramekin. Once the water is simmering, gently lower the eggs into the water. Place the lid back on, turn off the heat and set a timer for 5 minutes. After 5 minutes, remove the eggs from the water with a slotted spoon and place them on a clean kitchen towel to drain.</span></p><p style="text-align: center;"><span style="color: #54595f;">While the eggs are cooking, whisk together the mayonnaise, seasoning and heavy cream in a small bowl.</span></p><p style="text-align: center;"><span style="color: #54595f;">To serve place the noodle cakes on 2 plates. Top each with a poached egg, drizzle with the sauce and sprinkle with green onion. Serve immediately.</span></p><p style="text-align: center;"><span face="Montserrat, sans-serif" style="background-color: white; color: #54595f;"></span></p><p style="text-align: center;"><span style="color: #54595f;">Serves 2.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjTwIFGXOas1sShPLgZwH8DzML32M6rp_0NalvfGlinbDlBomQa2FisleBOmgbxIuOIEGeBAKUIvy0rLej5Ow22PRFHGLhzf6cmjAnjRPeWeY6Iw1SSxpGC9eWDfmjdb2m03-J4sFewklmcPqEEP51ZNkWmRMK2AOUlvRpWSSDYfTTS_eNjnbwiLK75QQ=s3597" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3597" data-original-width="2574" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjTwIFGXOas1sShPLgZwH8DzML32M6rp_0NalvfGlinbDlBomQa2FisleBOmgbxIuOIEGeBAKUIvy0rLej5Ow22PRFHGLhzf6cmjAnjRPeWeY6Iw1SSxpGC9eWDfmjdb2m03-J4sFewklmcPqEEP51ZNkWmRMK2AOUlvRpWSSDYfTTS_eNjnbwiLK75QQ=w458-h640" width="458" /></a></div><div style="text-align: center;"><br /></div><p style="text-align: center;"><span face="Montserrat, sans-serif" style="background-color: white; color: #54595f;">#cooklikeawokstar #norulestostirfry #fortunerecipechallenge </span></p><p style="text-align: center;"><span face="Montserrat, sans-serif" style="background-color: white; color: #54595f;">You can follow Fortune Noodle on their </span><span style="color: #54595f;"><a href="http://www.jslfoods.com/">Website</a>, </span><span style="color: #54595f;"><a href="https://www.facebook.com/JSLFoods/">Facebook</a>, </span><span style="color: #54595f;"><a href=" https://twitter.com/JSL_Foods">Twitter</a>, </span><span style="color: #54595f;"><a href="https://www.instagram.com/jslfoods/">Instagram</a></span></p><div style="text-align: center;"><span style="color: #54595f;">You can purchase Fortune products at </span><span style="color: #54595f;">Safeway, Fred Meyer, QFC, Albertson's, Associated Stores, Cub Foods, United Supermarkets, Roche Bros, Meijer, Shaw's, Stop N Shop, Price Rite, Shop Rite, Wakefern, Price Chopper, Giant, HEB, Walmart and Grocery Outlet</span></div><div style="text-align: center;"><br /></div>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-81775203944409549172021-11-30T05:50:00.000-08:002021-11-30T05:50:06.496-08:00 Hearts of Palm Coconut Lime Ceviche with Asian Fusion Plantain Chips<p style="text-align: center;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItXVtxhsjUn8UhBYK4GMi3HNt4PERIpUXMFS7jP1e9d-jXZReUp1ewIIOjs_cbx3PEW3jt25Hrb1mJSfPEkJEb5ofxyxn7xMy1FSwhkakY8coCTH14VdAAlAO6PgVZpvrbROLk5iejxrx/s2048/DSC_0008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1547" data-original-width="2048" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItXVtxhsjUn8UhBYK4GMi3HNt4PERIpUXMFS7jP1e9d-jXZReUp1ewIIOjs_cbx3PEW3jt25Hrb1mJSfPEkJEb5ofxyxn7xMy1FSwhkakY8coCTH14VdAAlAO6PgVZpvrbROLk5iejxrx/w640-h484/DSC_0008.JPG" width="640" /></a></b></div><b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGf0OuG3xPlbz08wqpvgBeGJRjAZ0Y2iaOJ1rFWk-jX6EZmgLBS_Honwysclh3RIuSuy8QLuvWeM1cUtcVSHr5HYZn4zC2N7tN6KvkTjIsG7cMu-6J4AcgbxCtKdTpwSz9TIz4CUXd6LC/s2048/DSC_0012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1371" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGf0OuG3xPlbz08wqpvgBeGJRjAZ0Y2iaOJ1rFWk-jX6EZmgLBS_Honwysclh3RIuSuy8QLuvWeM1cUtcVSHr5HYZn4zC2N7tN6KvkTjIsG7cMu-6J4AcgbxCtKdTpwSz9TIz4CUXd6LC/w640-h428/DSC_0012.JPG" width="640" /></a></div></b><b><u><p style="text-align: center;"><b><u><br /></u></b></p><div style="text-align: center;"><b><u>Hearts of Palm Coconut Lime Ceviche with Asian Fusion Plantain Chips</u></b></div></u></b><p></p><p style="text-align: center;">1 (8 ounce) bag plantain chips</p><p style="text-align: center;"><a href="https://serious-foodie.com/product/asian-fusion-rub/">1 Tablespoon Serious Foodie Asian Fusion Sweet/Spicy Rub</a></p><p style="text-align: center;"><a href="https://serious-foodie.com/product/sri-lanka-coconut-lime-hot-sauce/">1 jar (6 ounces) Serious Foodie Sri Lanka Coconut Lime Hot Sauce</a></p><p style="text-align: center;">Juice of 1 lime</p><p style="text-align: center;">1 (14.5 ounce) can hearts of palm, drained and chopped into bite sized pieces</p><p style="text-align: center;">½ cup diced jicama </p><p style="text-align: center;">½ cup diced cucumber</p><p style="text-align: center;">1 jalapeno, seeded and minced</p><p style="text-align: center;">¼ cup minced red onion</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preheat oven to 300 degrees and line a large cookie sheet with foil.</p><p style="text-align: center;">Pour the chips out in a single layer on the cookie sheet and spray lightly with olive oil cooking spray. Sprinkle with half of the Asian Fusion Sweet/Spicy Rub, flip over and repeat the process to the other side of the chips. Place in the oven for 7-10 minutes. Set aside to cool.</p><p style="text-align: center;">In a large bowl stir together the Serious Foodie Sri Lanka Coconut Lime Hot Sauce, lime juice, hearts of palm, jicama, cucumber, jalapeno and red onion. Pour the mixture into a serving bowl and serve with the seasoned toasted plantain chips.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKjpfr_5Gp_ybK_yzFFTfsB3dIQUNhkzC7ppSLplMb-DeKpUe-J31FAiKWDdpbf0LgMa7KjhH5jyw7pWfHO1Z_Us6cZbSBpXJNYTKW_Bge0C_3VP3QdbcSRYf7dJg7B-sb3PvGzst3Wtd/s2048/DSC_0015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1570" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKjpfr_5Gp_ybK_yzFFTfsB3dIQUNhkzC7ppSLplMb-DeKpUe-J31FAiKWDdpbf0LgMa7KjhH5jyw7pWfHO1Z_Us6cZbSBpXJNYTKW_Bge0C_3VP3QdbcSRYf7dJg7B-sb3PvGzst3Wtd/w490-h640/DSC_0015.JPG" width="490" /></a></div><br /><p style="text-align: center;">You can follow The Serious Foodie on their <a href="https://serious-foodie.com/">website </a> on <a href="https://www.facebook.com/theseriousfoodie">Facebook </a> on <a href="https://www.instagram.com/serious_foodie/">Instagram </a> and <a href="https://twitter.com/serious_foodie">Twitter</a></p><div style="text-align: center;"><div><br /></div><div>#SeriousFoodieRecipeChallenge #SeriousFoodie #BitesAroundTheWorld</div></div>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-72043876023912618622021-11-20T14:55:00.001-08:002021-11-29T18:52:56.180-08:00 Scallion Pancake Braised Short Rib Tacos <p style="text-align: center;"></p><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRq6mizI3rqZeA8UFjN4Ixor4390-v4AqXd9elno1KHxikCwwpIW1zpJ30Z1dCKKdrA7VDSb3uOuzWynZbPJidSX6GjRWf6dGYi7LKGXDj3jOdIIuX4xruCgY6f4EipT_cHcufVdlVm_H/s2048/DSC_0005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRq6mizI3rqZeA8UFjN4Ixor4390-v4AqXd9elno1KHxikCwwpIW1zpJ30Z1dCKKdrA7VDSb3uOuzWynZbPJidSX6GjRWf6dGYi7LKGXDj3jOdIIuX4xruCgY6f4EipT_cHcufVdlVm_H/w468-h640/DSC_0005.JPG" width="468" /></a></div><div style="text-align: center;">How about some Asian inspired tacos tonight? Slow cooked Chinese BBQ short ribs and spicy quick pickled veggies are an amazing pair served on sesame scallion pancakes instead of the traditional tortillas and let me tell you- I might never want a plain old tortilla ever again!</div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrv5BaI0zSXU4zAIOnxa42W9J9LVgnfH4G5Ve8RKIM-Ry5XkPEpMdg9iuukLR6qu00MieKIEB_6pidDvAxOhw0-XkE2S-H9o2dClCZZ5i7hhjUwvpJKzgVJixyPTFQCu9QaRq6xIhKAlt5/s2048/DSC_0028.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1652" data-original-width="2048" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrv5BaI0zSXU4zAIOnxa42W9J9LVgnfH4G5Ve8RKIM-Ry5XkPEpMdg9iuukLR6qu00MieKIEB_6pidDvAxOhw0-XkE2S-H9o2dClCZZ5i7hhjUwvpJKzgVJixyPTFQCu9QaRq6xIhKAlt5/w640-h516/DSC_0028.JPG" width="640" /></a></div><br /><u style="font-weight: bold;"><br /></u><p></p><p style="text-align: center;"><b><u> Scallion Pancake Braised Short Rib Tacos </u></b></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><b>Chinese BBQ Braised Short Ribs:</b></p><p style="text-align: center;">3 pounds bone-in beef short ribs</p><p style="text-align: center;"><a href="https://serious-foodie.com/product/chinese-bbq-rub/">3 Tablespoons Serious Foodie Chinese BBQ Spice Rub</a></p><p style="text-align: center;">1/2 cup reduced sodium soy sauce</p><p style="text-align: center;">1/2 cup beef broth</p><p style="text-align: center;">2 Tablespoons honey</p><p style="text-align: center;">4 cloves garlic, minced</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Coat the short ribs evenly with the spice rub and place them in a slow cooker. Pour the soy sauce and beef broth over the ribs, cover, and cook on low for 7-8 hours or on high for 3-4 hours. When the meat can easily be pulled off the bone, it is ready. Shred the meat and discard any bones and fat. Skim any grease that may have risen to the top of the braising liquid and add the meat back to the broth.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">While the Short Ribs cook make the Scallion Pancakes:</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><b>Scallion Pancakes</b></p><p style="text-align: center;">2 ½ cups flour</p><p style="text-align: center;">1 teaspoon salt</p><p style="text-align: center;">1 cup of boiling water</p><p style="text-align: center;">½ cup sesame oil</p><p style="text-align: center;">4 bunches spring onions, greens only, thinly sliced</p><p style="text-align: center;">2 Tablespoons coconut oil</p><p style="text-align: center;">Add 2 cups of the flour and the salt to the bowl of a stand mixer fitted with the dough hook attachment. Running the mixer on low speed, pour in the boiling water and mix until combined. Raise the speed to medium and knead for 5- 8 minutes, or until the dough is smooth and elastic. Cover the bowl with a tea towel and allow the dough to rest for 30 minutes.</p><p style="text-align: center;">In a small bowl whisk together the remaining ½ cup of flour and the sesame oil to make a paste.</p><p style="text-align: center;">Divide the dough into 12 equal pieces. </p><p style="text-align: center;">Roll out each piece into a thin rectangle on a well-floured board, brush with a thin layer of the flour paste and sprinkle generously with scallions.</p><p style="text-align: center;">Roll the long sides up, creating a long rope and then roll each rope into a ring like a swirled lollipop. Flatten and roll the ring out into a thin 6-7 inch disk and repeat with the remaining dough.</p><p style="text-align: center;">Heat a cast iron or nonstick griddle over medium heat. Using a small amount of the oil for each tortilla, pan sear each on both sides until golden brown and cooked through. Keep warm until ready to serve.</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><b>Pickled Veggie Slaw</b></p><p style="text-align: center;">1 cup rice wine vinegar</p><p style="text-align: center;">1/3 cup sugar</p><p style="text-align: center;">1 Tablespoon plus 1 teaspoon kosher salt</p><p style="text-align: center;">2 cups matchstick carrots</p><p style="text-align: center;">1 cup seedless cucumber, cut into small matchsticks</p><p style="text-align: center;">1 large jalapeno, thinly sliced</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Bring the rice wine vinegar up to a boil in a microwave safe measuring cup. Whisk in the sugar and kosher salt, whisking until completely dissolved. Place the carrots, cucumber and jalapeno in a small mixing bowl and pour the vinegar mixture over the vegetables. Stir, cover and place in the fridge to chill.</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><a href="https://serious-foodie.com/">½ cup Serious Foodie Vietnamese Sweet Chili Hot Sauce</a></p><p style="text-align: center;">½ cup minced cilantro</p><p style="text-align: center;"><br /></p><p style="text-align: center;">To assemble the tacos, lay some of the pickled veggie slaw at the bottom of each warm scallion pancake. Top with a serving of the shredded short ribs, drizzle with the Vietnamese Sweet Chili Hot Sauce, sprinkle with cilantro and serve immediately. </p><p style="text-align: center;">Makes 12 tacos.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT59PjUrO64oqQcqTcPPyeqItczCoT0puOCuGxnvtA3zjCcbJXjyuoixDJbNelQMrSVvATKqbAKcAYe-wHsH7aVTfa53vix0CNwZsQUPeQ640iRe69pXiHfW_L7IqQ3g3LrJCH3c-ge2J9/s2048/DSC_0020.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1499" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT59PjUrO64oqQcqTcPPyeqItczCoT0puOCuGxnvtA3zjCcbJXjyuoixDJbNelQMrSVvATKqbAKcAYe-wHsH7aVTfa53vix0CNwZsQUPeQ640iRe69pXiHfW_L7IqQ3g3LrJCH3c-ge2J9/w468-h640/DSC_0020.JPG" width="468" /></a></div><br /><p style="text-align: center;">You can follow The Serious Foodie on their <a href="https://serious-foodie.com/">website </a> on <a href="https://www.facebook.com/theseriousfoodie">Facebook </a> on <a href="https://www.instagram.com/serious_foodie/">Instagram </a> and <a href="https://twitter.com/serious_foodie">Twitter</a></p><div style="text-align: center;"><br /></div><div style="text-align: center;">#SeriousFoodieRecipeChallenge #SeriousFoodie #BitesAroundTheWorld</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9H2GZCAGXQmAxJdHukQlJDeZlRNhGiHKGC_-70FVwSkhED5nv6XqY-q_D75HjI0GoJeLq7b96rNGyFeQyxXplDvD1Fo19ZF3l7JqQegY2L68Y6UeyzSeyb4UDD10eFjUNGQP8dT6dfIQ/s2048/DSC_0006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1371" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9H2GZCAGXQmAxJdHukQlJDeZlRNhGiHKGC_-70FVwSkhED5nv6XqY-q_D75HjI0GoJeLq7b96rNGyFeQyxXplDvD1Fo19ZF3l7JqQegY2L68Y6UeyzSeyb4UDD10eFjUNGQP8dT6dfIQ/w428-h640/DSC_0006.JPG" width="428" /></a></div><br /><div style="text-align: center;"><br /></div>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-22283662495670909242021-11-16T18:47:00.000-08:002021-11-16T18:47:55.386-08:00Taste of Home Magazine's 2021 Recipe of the Year Contest<p style="text-align: center;"> <span style="background-color: white; text-align: left;"><span face="Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif" style="color: #050505;"><span style="font-size: 15px; white-space: pre-wrap;">I found out last night, by accident, that my <a href="https://www.tasteofhome.com/recipes/chiles-rellenos-croque-madame/">"Chiles Rellenos Croque-Madame"</a> (pictured in the top left) is one of 10 finalists in Taste of Home Magazine's 2021 Recipe of the Year Contest!! It's kind of weird that I wasn't even notified or anything but it's official nonetheless </span></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGePdTHhjg0CEEvkCc9C-Ou68d0qHdHTH7cu2x7iCiMPVoHISbRIqQQ5eiquckH7HDhK7C0Trayh6AXWhE97FM1d-oiXeiF0HEF7nhubl4q9VDx5Q0UBf3OsRTYiwDRHAVD-BUity3uwM/s1200/feature-recipe-of-the-year-2021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGePdTHhjg0CEEvkCc9C-Ou68d0qHdHTH7cu2x7iCiMPVoHISbRIqQQ5eiquckH7HDhK7C0Trayh6AXWhE97FM1d-oiXeiF0HEF7nhubl4q9VDx5Q0UBf3OsRTYiwDRHAVD-BUity3uwM/w640-h640/feature-recipe-of-the-year-2021.jpg" width="640" /></a></div><br /><p style="text-align: center;"><span style="background-color: white; color: #050505; font-size: 15px; text-align: left; white-space: pre-wrap;">If you have a spare moment and wouldn't mind, I'd love a quick vote to help me come out on top! Also, reviews and views of the actual recipe link also help in the scoring. Thanks so much!!</span></p><p style="text-align: center;"><span style="background-color: white; color: #050505; font-size: 15px; text-align: left; white-space: pre-wrap;">Here is the link to vote: <a href="https://www.tasteofhome.com/collection/recipe-of-the-year-finalists-2021/?fbclid=IwAR1kFaKKDGwtZpHUYzbf5iSZxV2qstk6WGViwrWGmF93ow4fw6jgrlwHjyk">HERE</a></span></p><p style="text-align: center;">Also, any visits to the recipe link, ratings or comments on it will be counted in determining the winner!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3IpWbzHfnmymcim4wzxEy0szTbLxScZL7fLZd2ME17zU7M9hAtx-IQw3OUC73uTJuVcxLkya_jXBL3iB00EtE9LBeHG-sge8IjoL7mLaVqbC8P2DZUgsb4y558YAVgbr3csS6DLYbU48/s768/Chiles-Rellenos-Croque-Madame_EXPS_RC21_257985_B04_20_4b-copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3IpWbzHfnmymcim4wzxEy0szTbLxScZL7fLZd2ME17zU7M9hAtx-IQw3OUC73uTJuVcxLkya_jXBL3iB00EtE9LBeHG-sge8IjoL7mLaVqbC8P2DZUgsb4y558YAVgbr3csS6DLYbU48/w640-h640/Chiles-Rellenos-Croque-Madame_EXPS_RC21_257985_B04_20_4b-copy.jpg" width="640" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: left;"><br /></p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-86663303656650548932021-11-12T13:01:00.000-08:002021-11-12T13:01:29.269-08:00Chinese BBQ Puff Pastry Sausage Rolls with Sweet Chili Cilantro Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTgU4ddyiPfjB8QpTWSUuKV7BGCxJU7Pw3KyTH1LzPj2goIN3YFDnjqpXevjT0j6X2FRsWopi2EA6DAoK1EwyEXZZPxHlgr6YZK8_aXxu-rpTI78aYZMImKWRll135hcuNKQ_CXU-EoNIN/s2048/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1371" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTgU4ddyiPfjB8QpTWSUuKV7BGCxJU7Pw3KyTH1LzPj2goIN3YFDnjqpXevjT0j6X2FRsWopi2EA6DAoK1EwyEXZZPxHlgr6YZK8_aXxu-rpTI78aYZMImKWRll135hcuNKQ_CXU-EoNIN/w640-h428/DSC_0007.JPG" width="640" /></a></div><p style="text-align: center;">I am taking part in <a href="https://serious-foodie.com/recipe-challenge-sign-up/">“The Serious Foodie Blogger Recipe Challenge”</a> and I have to say that I have been blown away by the products they sent me to work with! These spices and sauces pack some serious flavor and I have really enjoyed working with them! First up is my Appetizer entry - "Chinese BBQ Puff Pastry Sausage Rolls with Sweet Chili Cilantro Sauce". Flaky buttery puff pastry surrounds a Chinese BBQ spiced sausage that is completely addictive thanks to brown sugar, sesame, ginger, star anise, sichuan chili, tangerine zest and loads of other spices that will make your house smell amazing. After a dunk in the sweet, spicy and tangy Vietnamese Sweet Chili Hot Sauce you'll wish you made 2 batches!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVkNnNAElmJbAg_TpwpKQQXsXs3IkKhDSr5uJpHwvWJspQHO1PfIfsD3pOwNrr6m8oP7sqKgxnBTY6luxvHRlO7i42uZEzsSUDtGue-rg-w7NuozDU16nWwO23D8qYDVuL6Hi_5nhuXBO/s2048/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1371" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVkNnNAElmJbAg_TpwpKQQXsXs3IkKhDSr5uJpHwvWJspQHO1PfIfsD3pOwNrr6m8oP7sqKgxnBTY6luxvHRlO7i42uZEzsSUDtGue-rg-w7NuozDU16nWwO23D8qYDVuL6Hi_5nhuXBO/w640-h428/DSC_0015.JPG" width="640" /></a></div><br /><p style="text-align: center;"><b><u>Chinese BBQ Puff Pastry Sausage Rolls with Sweet Chili Cilantro Sauce</u></b></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1 pound ground pork</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">½ pound ground chicken</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1/3 cup finely minced shallot</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><a href="https://serious-foodie.com/product/chinese-bbq-rub/">1/3 cup plus ½ teaspoon The Serious Foodie Chinese BBQ Spice Rub</a></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">2 eggs, divided</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">1 box puff pastry (2 sheets), thawed but still cold</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">2 Tablespoons minced cilantro</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><a href="https://serious-foodie.com/product/vietnamese-sweet-chili-hot-sauce/">1 (6 ounce) jar The Serious Foodie Vietnamese Sweet Chili Hot Sauce</a></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJJ7-WyXS_qu6TvriQ0Dtjfz3PXVGhZGcbdtX0uaxRruGwCRPYo9wrkBV1y2wA58PA0AZpQNCmGoIfZUJ6jwjGGI_i0trqhxObDVikCoHta1-5kYbYdFrk9_eElz4bvXycZoahY9ZXZFc/s2048/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1242" data-original-width="2048" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJJ7-WyXS_qu6TvriQ0Dtjfz3PXVGhZGcbdtX0uaxRruGwCRPYo9wrkBV1y2wA58PA0AZpQNCmGoIfZUJ6jwjGGI_i0trqhxObDVikCoHta1-5kYbYdFrk9_eElz4bvXycZoahY9ZXZFc/w640-h388/DSC_0006.JPG" width="640" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">Preheat oven to 400˚F and line a large baking sheet with parchment paper.</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">In a large bowl, mix the pork, chicken, minced shallot, 1/3 cup Chinese BBQ Spice Rub and 1 of the eggs together.</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">In a separate small bowl, whisk together the remaining egg with a few tablespoons of water.</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">Gently unfold the puff pastry sheets on a lightly floured board and cut each piece in half lengthwise.</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">Place ¼ of the meat mixture in a log shape along the bottom long sides of each of the puff pastry sheets.</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">Brush the top long sides with egg wash and roll, sealing the sausage mixture inside and letting the egg wash act as the glue.</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">Cut each roll into 8 equal sections, place on the prepared baking sheet and brush with the remaining egg wash.</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">Sprinkle with the remaining Chinese BBQ Spice Rub and place in the oven to bake for 25 – 30 minutes, or until the rolls are golden brown on top and the meat is cooked through.</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">In a small serving bowl whisk together the cilantro and Vietnamese Sweet Chili Hot Sauce.</p><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">Serve the rolls hot with dipping sauce.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fGlH7iAZb-5ChtzVRgJ3iIpuQM3HpXF78myfCWJ7rlXNv23qjarV-P_QtzBJNnvQao62eT3mYV3H5TF9e7K9718ZYXwgNVZUBndrsXCa-W2AZl14GFlXWy_QaGcGMtyq5zWeP7FIRlLw/s2048/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1326" data-original-width="2048" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fGlH7iAZb-5ChtzVRgJ3iIpuQM3HpXF78myfCWJ7rlXNv23qjarV-P_QtzBJNnvQao62eT3mYV3H5TF9e7K9718ZYXwgNVZUBndrsXCa-W2AZl14GFlXWy_QaGcGMtyq5zWeP7FIRlLw/w640-h414/DSC_0004.JPG" width="640" /></a></div><br /><p class="MsoNormal" style="margin-bottom: 0in; text-align: center;">You can follow The Serious Foodie on their <a href="https://serious-foodie.com/">website </a> on <a href="https://www.facebook.com/theseriousfoodie">Facebook </a> on <a href="https://www.instagram.com/serious_foodie/">Instagram </a> and <a href="https://twitter.com/serious_foodie">Twitter</a></p><div style="text-align: center;"><br /></div><div style="text-align: center;">#SeriousFoodieRecipeChallenge #SeriousFoodie #BitesAroundTheWorld</div>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0tag:blogger.com,1999:blog-6932609732924741128.post-43684689210623543812021-11-08T11:33:00.004-08:002021-11-08T11:45:45.835-08:00Italian Pesto Mexican Pizzas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfotQQdNw9Kht3UZb8c_eMdyj5bflN1tpLYvRzpAYo3JUZxmm6bWMWMuXR5nR2SyNcllghcaHUrkQKG2uxsvH9Fw1Luz8LNhKF816wTotpAi3vNja7T9w3Z2290A4rx-WEkmZFu_IZjcd/s2048/DSC_0001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1656" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfotQQdNw9Kht3UZb8c_eMdyj5bflN1tpLYvRzpAYo3JUZxmm6bWMWMuXR5nR2SyNcllghcaHUrkQKG2uxsvH9Fw1Luz8LNhKF816wTotpAi3vNja7T9w3Z2290A4rx-WEkmZFu_IZjcd/w518-h640/DSC_0001.JPG" width="518" /></a></div><div class="separator" style="clear: both; text-align: center;"><p class="MsoNormal">Mexican Pizzas have to be one of the most popular items on Taco
Bell’s menu, right? I know, on the rare
instances I found myself in the drive through after a long night out, that’s
what I was ordering. No need for a drive through or a late night to enjoy my
Italian spin on a fast-food favorite!<o:p></o:p></p></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqPkqshs82_5fCohjn0ntK99OojTDeKgdr0RTs5HRAbG5oXkbzCfB-NIjoJENuyNBrKBTrNT8DjjnENHe75GbeBcqOSme4QG4P9sFWSAjaS8S6UOCvdZpL4If720FzRt3DyLuX7g54-C8/s2048/DSC_0003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqPkqshs82_5fCohjn0ntK99OojTDeKgdr0RTs5HRAbG5oXkbzCfB-NIjoJENuyNBrKBTrNT8DjjnENHe75GbeBcqOSme4QG4P9sFWSAjaS8S6UOCvdZpL4If720FzRt3DyLuX7g54-C8/w640-h360/DSC_0003.JPG" width="640" /></a></div><div><br /></div><div style="text-align: center;"><p class="MsoNormal"><b><u>Italian Pesto Mexican Pizzas<o:p></o:p></u></b></p>
<p class="MsoNormal"><o:p> </o:p>12 flour tortillas</p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in;">½ cup bottled Italian vinaigrette
salad dressing<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in;">1-pound hot Italian sausage<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in;">1 (15.5 ounce) can cannellini beans,
drained and rinsed<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in;">7 ounces jarred roasted garlic alfredo
sauce<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in;"><a href="https://foragednfound.com/collections/pesto">1 (4 ounce) jar Foraged &
Found’s Sea Asparagus Pesto <o:p></o:p></a></p>
<p class="MsoNormal" style="margin-bottom: 0in;">3 cups grated mozzarella cheese<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in;">6 teaspoons parmesan cheese<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in;">1/3 cup diced tomatoes<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in;">1/4 cup basil leaves, chopped<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0in;"><o:p> </o:p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGt9mSNVLhGO-U0BNfH5MwstYr4CN7Ky5kcCUARMfjoa1715JtPKZUfcOVrxm_ZF7rtLgZ7WqG6eqopIQ2FTzW9t-cYk0WwxdBtYBrMtP57hmoFLFKmRH2MRkZM3Vpsktj-sfhbd31V8eI/s2048/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1490" data-original-width="2048" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGt9mSNVLhGO-U0BNfH5MwstYr4CN7Ky5kcCUARMfjoa1715JtPKZUfcOVrxm_ZF7rtLgZ7WqG6eqopIQ2FTzW9t-cYk0WwxdBtYBrMtP57hmoFLFKmRH2MRkZM3Vpsktj-sfhbd31V8eI/w400-h291/DSC_0007.JPG" width="400" /></a></div><br /><p></p>
<p class="MsoNormal">Preheat the oven to 425°F.<o:p></o:p></p>
<p class="MsoNormal">Line two large cookie sheets with parchment paper. Lay half
of tortillas on each cookie sheet and brush each side of the tortillas
generously with the salad dressing. Place in the oven for 5 minutes, or until
the tortillas look golden brown. Flip the tortillas over and return to the
oven, for another 3-5 minutes, or until both sides are fully crisp.<o:p></o:p></p>
<p class="MsoNormal">In a medium skillet brown the sausage over medium-high heat for
about 10 minutes or until cooked through and well crumbled.<o:p></o:p></p>
<p class="MsoNormal">In a small food processor, puree the cannellini beans and ½ cup
of the alfredo sauce until smooth.<o:p></o:p></p>
<p class="MsoNormal">Spread some of the bean puree on half of the toasted
tortillas. Top each equally with the crumbled Italian sausage and drizzle with
half of the pesto sauce. <o:p></o:p></p>
<p class="MsoNormal">Place the remaining toasted tortillas on top of the meat and
bean layered tortillas.<o:p></o:p></p>
<p class="MsoNormal">Spread about 1 Tablespoon of the remaining alfredo sauce over
the top of each of the stacked tortillas and sprinkle each evenly with the
cheeses.<o:p></o:p></p>
<p class="MsoNormal">Bake for about 5 minutes or until cheese is melted.<o:p></o:p></p>
<p class="MsoNormal">Drizzle the tops with the remaining pesto sauce, diced
tomatoes and basil.<o:p></o:p></p>
<p class="MsoNormal">Cut into fourths and serve immediately.<o:p></o:p></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvEuTsN5HgJHqmhVaWHUahXUi8CfdZI4D1rubMTYv6UOznrUeQDRQNZ2zMXkzIp1kTZg4z2mC1zimc_JFwo-7Ch-PR83KrLUT28ZzP7heWtFKoDF_HuUXb1U4SijDuayzYYoU1Xe26hbj/s2048/DSC_0021.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1551" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvEuTsN5HgJHqmhVaWHUahXUi8CfdZI4D1rubMTYv6UOznrUeQDRQNZ2zMXkzIp1kTZg4z2mC1zimc_JFwo-7Ch-PR83KrLUT28ZzP7heWtFKoDF_HuUXb1U4SijDuayzYYoU1Xe26hbj/w484-h640/DSC_0021.JPG" width="484" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">You can follow Foraged & Found on their <a href="https://foragednfound.com/">website</a>, <a href="https://www.facebook.com/ForagedNFound/">Facebook </a>and <a href="https://www.instagram.com/foragednfoundak/">Instagram</a></div><p style="text-align: center;">#foragednfoundak #eatwild #wildalaskanprovisions </p>Lauren Wylerhttp://www.blogger.com/profile/06079559540813286165noreply@blogger.com0