Chicken Chile Relleno Ramen

This is my entry for 50 Campfire's Hack the Pack Contest

The challenge is to make your best camping dish using Top Ramen and there are a load of awesome camping cooking tools up for grabs. It's no surprise that I went with a Tex-Mex spin, and I think the result was even better than I expected!

Chicken Chile Relleno Ramen

1 Tablespoon butter

1 large poblano pepper, sliced into strips

½ of a yellow onion, sliced

1 1/2 cups water

1/2 cup jarred salsa verde

1 pack Nissin Top Ramen chicken flavor

1 cup shredded pepper jack cheese

¼ cup sour cream

1 cup shredded rotisserie chicken

Melt the butter in a sauce pan or small Dutch oven over medium heat.

Add the poblano and onion strips and sauté for 7-10 minutes, or until tender.

Add the water and salsa, and bring to a boil.

Add Top Ramen noodles and seasoning packet, and cook using the package instructions.

Remove the pot from the heat, and stir in the cheese, sour cream and chicken until the cheese is melted.

Serve immediately. Makes 2 servings.

Jalapeño Cod Hush Puppies with Cilantro Chimichurri

My second entry for the Saltfish Recipe Blogger Challenge puts a Southwest spin on a Southern favorite! Once it was flaked, the salt cod reminded me a little of crabmeat which I knew would be delicious in a sweet corn batter. These hush puppies get a kick from jalapeno and a bright cilantro chimichurri sauce to make them irresistible!

Jalapeño Cod Hush Puppies with Cilantro Chimichurri
Hush Puppies:
8 ounces Cristobal salt cod fish filets
1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar
1 1/2 cups buttermilk
1 large egg
1 jalapeno pepper, minced
½ cup sliced green onion

Cilantro Chimichurri:1 1/2 cups packed cilantro leaves
1/2 cup flat leaf parsley
1 small clove garlic
2 Tablespoons lime juice
2 Tablespoons red wine vinegar
1/2 cup olive oil
¼ teaspoon salt
1 teaspoon cumin

6 cups canola oil for frying

Place the salt cod filets in a bowl and cover with cold water. Refrigerate for 8 hours, draining the water and replacing it with fresh water every 2 hours. After 8 hours, rinse the cod in cold water, pat dry and cut into 3-inch sections.

Place the cod into a large sauce pot and cover with cold water. Bring the mixture to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the cod flakes easily with a fork, about 15 minutes. Drain and allow to cool.

In a large mixing bowl, whisk the cornmeal, flour, baking powder, salt and sugar. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture. Do not over mix. Gently fold in the cod, jalapeno and green onion until just mixed.

Place the cilantro, parsley, garlic, lime juice, vinegar, olive oil, salt and cumin in a small food processor and blend until smooth. Pour mixture into a small dip bowl for serving.

Heat the oil in a large Dutch oven or electric fryer to 350 degrees over medium-high heat. Working in batches, using a small cookie scoop, carefully spoon about 1 Tablespoon of the batter into the hot oil. Fry until deep golden brown, about 4 minutes. Drain on a paper towel-lined cookie sheet.

Serve immediately with the chimichurri sauce.

Makes 32 hush puppies

You can find Cristobal salt cod fish filets at: Brookshire Brothers, HEB, Fiesta, Food Town, H Mart, Kroger and Los Altos Ranch Market

You can follow them here: Facebook, Twitter, Pinterest, Instagram

Cajun Cod Fish Cake Sliders with Mardi-Gras Slaw

I am so excited to share my entry for the Blogger Saltfish Recipe Challenge! I'm always excited to try new ingredients and saltfish is something I've never worked with before. When I was younger, I remember my grandpa making Cod Fish Cakes during Lent on Fridays. He always used canned cod (similar to canned tuna), mixed it with mashed potatoes and fried them to a crispy golden brown. I loved them as a kid and probably haven't had one in over 20 years. I knew I wanted to try that same method with the salt cod and modernize it and what I settled on I think you'll really love! Cajun blackening spices jazz up these crispy Cajun Cod Cakes and I made a quick and easy remoulade sauce to go with it. The purple, green and gold Mardi Gras Slaw is colorful and crunchy and, let's be honest here, who doesn't love sweet Hawaiian style rolls? It's a delicious pairing that I hope you enjoy!

Cajun Cod Fish Cake Sliders with Mardi-Gras Slaw
Cod Fish Cakes:

1 pound Cristobal salt cod fish filets

1 1/2 pounds russet potatoes, peeled and cubed

1 Tablespoon Cajun blackening seasoning

¼ cup minced shallot

2 eggs, lightly beaten

1 1/4 cup panko bread crumbs

1/2 cup vegetable oil

Mardi-Gras Slaw:

2 cups thinly sliced red cabbage

1/2 cup thinly sliced yellow bell pepper

1/4 cup sliced green onion

2 Tablespoons chopped flat leaf parsley

2 Tablespoons olive oil 

1 Tablespoon apple cider vinegar 

1/4 teaspoon salt

1/8 teaspoon pepper 

Remoulade Sauce:

2 tsp Louisiana style hot sauce

1/4 cup mayonnaise 

1/4 cup Creole style whole grain mustard

1/2 cup ketchup 

1 Tablespoon lemon juice

15 Sweet Hawaiian style slider rolls, lightly toasted 

Place the salt cod filets in a bowl and cover with cold water. Refrigerate for 8 hours, draining the water and replacing it with fresh water every 2 hours. After 8 hours, rinse the cod in cold water, pat dry and cut into 3-inch sections.

Place the cod and potatoes into a large pot and cover with cold water. Bring the mixture to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool.

In a large mixing bowl, combine the cooled cod and potato mixture, Cajun blackening seasoning and minced shallot and roughly mash with a potato masher. Stir in the eggs until the mixture is evenly combined. Using a cookie scoop, make 15 equal portions, and gently press them in the panko, flattening slightly, creating mini patties. Place the cakes in the fridge for 20 minutes to firm up.

In a medium mixing bowl, toss together the red cabbage, yellow bell pepper, green onion, parsley, olive oil, apple cider vinegar, salt and pepper. Chill until ready to use.

In a small mixing bowl whisk together the hot sauce, mayonnaise, mustard, ketchup and lemon juice. Chill until ready to use.

Heat the oil in a large cast iron skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3-5 minutes per side. Drain on a paper towel-lined plate.

To assemble the sliders, spread a thin layer of the sauce on each side of the toasted slider rolls, place a small scoop of slaw on the bottom half of each roll, top with a cod fish cake and the top half of the buns. Serve immediately.

You can find Cristobal salt cod fish filets at: Brookshire Brothers, HEB, Fiesta, Food Town, H Mart, Kroger and Los Altos Ranch Market

You can follow them here: Facebook, Twitter, Pinterest, Instagram

Greek Salad Style Potato Skins

I took a delicious classic appetizer, the potato skin, and put a healthy new spin on them! 

Typically loaded with sour cream, bacon and tons of cheddar cheese, potato skins are delicious but loaded with calories and fat. These beauties are baked until crispy, filled with fresh veggies and topped with feta cheese and tzatziki sauce. Now, tzatziki sauce can easily be found in the grocery store, but I always make my own. I never measure, it's just super simple to throw together. Mix together some Greek yogurt, a small pinch of garlic salt and a splash of fresh lemon juice in a small bowl. Then use a grater and grate some red onion and cucumber over the bowl. Mix it well, and set it in the fridge. That's it!

Greek Salad Style Potato Skins

4 small to medium russet potatoes 

2 Tablespoons olive oil 

2 Tablespoons Greek seasoning

1 Tablespoon minced red onion

2 Tablespoons chopped cucumber

2 Tablespoons chopped tomato

2 Tablespoons chopped olives

3 ounces crumbled Mediterranean Feta Cheese

½ cup tzatziki sauce (store bought or homemade)

Preheat oven to 400°F and line a baking sheet with aluminum foil. Scrub potatoes, pat dry and pierce with a fork several times. Rub each potato with 1/2 tbsp. olive oil and place on prepared baking sheet. Bake your potatoes for about an hour or until they are fork tender. Remove the pan from the oven and allow the potatoes to cool enough to handle.

Turn the oven temperature up to 450°F. 

Cut each potato in half lengthwise with a serrated knife and scoop out the middle, leaving a 1/4-inch thick layer of potato along the sides and bottoms of the skins. 

Spray the hollowed potato skins inside and outside with olive oil spray and sprinkle generously with Greek seasoning. Return the potatoes to the oven for 10 minutes. 

Remove from oven, sprinkle skins with minced red onion, chopped cucumber, chopped tomato, chopped olives and crumbled feta cheese. Drizzle with tzatziki sauce and serve immediately. 

Makes 8 potato skins.

These are great as an appetizer, or pair them with a green salad for a main course.

Southwest Sweet Potato Hash Skillet

This is my entry for the 2017 Healthy Solutions Spice Blends Recipe Contest!

I've really enjoyed working with these spice blends and was honored to have won first place in the contest a few years ago with my Greek Style Baked Turkey Taquitos with Tzatziki Drizzle.

This year, I created a dish that combines a few of my favorite things- brunch, southwest flavors and sweet potatoes!

Southwest Sweet Potato Hash Skillet

1 Tablespoon canola oil

2 sweet potatoes (1 1/2 pounds), peeled and cut into ½ inch cubes

1 cup red onion, cut into ½ inch cubes

1 poblano pepper, cut into ½ inch cubes

1 cup red bell pepper, cut into ½ inch cubes

2 Tablespoons Healthy Solutions Spice Blends Authentic Chili/Taco Seasoning

4 eggs

¼ cup chopped cilantro

¼ cup crumbled Cotija cheese

Pre-heat oven to 400 degrees.

Heat a large cast iron skillet, over medium high heat and add the oil to the pan. Once the oil is hot, add the sweet potatoes, red onion, poblano pepper and red bell pepper. Stir the vegetables to coat and place the pan in the oven for 30-40 minutes, or until the sweet potatoes are easily pierced with a knife.

Remove the pan from the oven, and season the mixture with the taco seasoning. Stir until all of the vegetables are evenly coated. Create four wells with a spoon in the hash and crack an egg into each well. Place the pan back in the oven for 8-10 minutes, or until the egg whites have fully set.

Sprinkle with cilantro and cotija cheese.

Serve immediately. Makes 4 servings.

Cubano Meatballs with Mustard Cream Sauce

I love a good Cuban sandwich! The crispy griddled bread, melty swiss, pickles, mustard and 2 kinds of pork. What's not to love?! My Cubano meatballs combine all of those flavors into one delicious bite!

Meatballs:

1 teaspoon salt

½ teaspoon pepper

2 cloves garlic, minced

1 egg

2 teaspoons Dry Mustard Powder

½ teaspoon dry oregano

½ teaspoon cumin

½ cup panko breadcrumbs

1 pound ground pork

18 (¾ inch) cubes of Swiss cheese

Mustard Cream Sauce:

2 Tablespoons butter

2 Tablespoons flour

1 cup half and half

½ teaspoon salt

1 Tablespoon Dry Mustard Powder

1 cup sliced pickles

Pre-heat oven to 400 degrees.

In a medium mixing bowl, whisk together the salt, pepper, garlic, egg, Mustard Powder, oregano, cumin and panko. Add the ground pork and mix gently until well incorporated. Scoop the meatball mixture into a small ball (about 2 tablespoons) and press 1 cube of cheese into the center, sealing the meat tightly around the cheese. Repeat with remaining meatball mixture and cheese, creating 18 meatballs. Place the stuffed meatballs onto a parchment lined cookie sheet and spray with non-stick cooking spray. Bake for 15 minutes.

While the meatballs are baking, make the sauce. In a small sauce pan melt the butter over low heat. Whisk in the flour and cook for 2 minutes. Pour in the half and half, salt and mustard powder and allow the sauce to simmer for 3-5 minutes, stirring constantly. Pour into a small bowl and serve with the meatballs and pickle slices.

Makes 18

Blood Orange Pomegranate Mai Tai

I realize that most people around the country are dealing with snow and frigid temperatures right now, but here in Texas, it's 75 degrees. So whether you are shoveling snow and needing a tropical getaway or you are already in flip flops like me, this tiki drink is the perfect thing to ease you into the weekend!

Blood Orange Pomegranate Mai Tai
3 limes slices
Stirrings Lemon Drop Rimmer
6 ounces Stirrings Blood Orange Martini Mixer
2 ounces gold rum
2 ounces silver rum
2 teaspoons almond flavored simple syrup
1 Tablespoon lime juice
2 Tablespoons fresh pomegranate arils
2 orange slices

Rub a lime slice around the rim of 2 cocktail glasses and then press the rims into the Stirrings Lemon Drop Rimmer to coat. Fill a shaker with ice then pour in the Stirrings Simple Blood Orange Martini Mix, gold rum, silver rum, almond syrup and lime juice. Shake for 30 seconds and strain into glasses. Garnish with pomegranate arils, lime and orange slices. Serves 2

Cheers!

Cranberry Char Siu Pork Tenderloin

I'm so excited to be using Cape Cod Select premium frozen cranberries for their Holiday Blogger Recipe Challenge! They were nice enough to send me two bags of the most gorgeous cranberries I've ever seen to work with. Farm fresh, recipe ready, no additives, preservatives or GMOs, what more could you ask for?

Char Siu Pork, or Chinese BBQ Pork, is a delicious dish that combines juicy savory pork covered in a sticky sweet glaze. It’s absolutely delicious. The only problem is, when trying to re-create this dish at home, I realized that the signature red color of the meat was due to an alarming amount of red food dye.

Not so appetizing, right?

Well, when I was brainstorming what to create with these gorgeous cranberries it hit me! Why not turn these gorgeous red berries into a naturally bright red, tangy and delicious Char Siu Pork! No red dye needed. I hope you love my version as much as my family did!

Cranberry Char Siu Pork Tenderloin

Brine:
1/4 cup kosher salt
3 cups warm water
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 cup ice cubes
2 pork tenderloins, (about 14-16 oz. each) trimmed of all silver skin

Pork:
2 tablespoons canola oil
1 teaspoon black pepper
1 teaspoon salt

Sauce:
1 ½ cups Cape Cod Select Premium frozen cranberries
1/4 cup hoisin sauce
2 teaspoons Chinese five spice powder
2 garlic cloves, minced
2 teaspoons ginger, grated
2 teaspoons chili garlic paste
3 tablespoons honey
1 Tablespoon soy sauce
1 teaspoon sesame oil

In a large zip top bag, dissolve the salt in the warm water. Add the remaining brine ingredients and the tenderloins. Brine for 15-20 minutes.

After 20 minutes, remove the pork from the brine and pat dry with paper towels. Brush the pork with half of the oil, and season with salt and pepper. Preheat oven to 425°F.

While the pork is brining, make the sauce. Stir together the cranberries, hoisin, Chinese five spice, garlic, ginger, chili paste, honey, soy sauce and sesame oil in a medium sauce pot over low heat. Cook for 10-15 minutes, or until the cranberries burst and the sauce thickens.

Heat the remaining oil in a large cast iron or nonstick skillet over medium high heat. When oil is very hot and rippling, add the tenderloins. Sear each side until browned, about 2 minutes per side.

Brush with cranberry sauce, and place the pan in the oven. After 15 minutes of cooking, brush with the glaze again. Roast for another 10-15 minutes or until the meat reaches an internal temp of 145-150 degrees. Remove the pan from the oven. Tent lightly with a piece of foil and allow it to sit for 10 minutes before slicing. Serve with remaining cranberry sauce.


You can follow Cape Cod Select on Facebook, Twitter, Instagram and Pinterest

To find Cape Cod Select Premium Frozen Cranberries near you click HERE

Sage and Pomegranate Sparkler

When I saw that Stirrings was hosting the Stir It Up Holiday Blogger Mixology Challenge I knew I had to join in the fun, and the holidays are the perfect time to try a cocktail challenge. I was thrilled when they sent me some delicious samples to work with. My first entry is totally delicious and would be a festive way to toast the new year!



Sage and Pomegranate Sparkler

Stirrings Cosmopolitan Rimmer
6 fresh sage leaves
6 ounces Stirrings Simple Pomegranate Martini Cocktail Mix
3 ounces vodka
juice of 1/2 a lime
4 ounces prosecco


Rub a sage leaf around the rim of 2 cocktail glasses and then press the rims into the Stirrings Cosmopolitan Rimmer to coat. In a cocktail shaker muddle 4 sage leaves. Fill the shaker with ice then pour in the Stirrings Simple Pomegranate Martini Cocktail Mix, vodka and lime juice. Shake for 30 seconds and strain into glasses. Top each off with the prosecco and garnish with the remaining sage leaves. Serves 2

To get your hands on some of these delicious mixers yourself, they can be found in Austin, TX at: 1st Colony Liquors, Total Wines & More, 34 Wine & Liquors, 6S Spirits, ABC Liquors, 82 Liquor

To follow Stirrings you can find them: Facebook, Twitter, Instagram, Pinterest

#STIRRINGSMIXOLOGYCONTEST

Cranberry White Chocolate Chess Pie

Don't cranberries just scream holiday?!

I'm so excited to be using Cape Cod Select premium frozen cranberries for their Holiday Blogger Recipe Challenge! They were nice enough to send me two bags of the most gorgeous cranberries I've ever seen to work with. Farm fresh, recipe ready, no additives, preservatives or GMOs, what more could you ask for?

Let's start with dessert, shall we?

My first entry is this gorgeous and festive Cranberry White Chocolate Chess Pie.

Cranberry White Chocolate Chess Pie

1 stick of butter

1 cup sugar

4 ounces white chocolate chips

1 teaspoon vanilla

1 1/2 tablespoons yellow cornmeal

4 eggs

1 1/2 cup Cape Cod Select premium frozen cranberries

1 unbaked 9 inch pie shell

Preheat the oven to 325 degrees F.

In a medium saucepan, over low heat, melt the butter. Once the butter is melted, whisk in the sugar. Remove the pan from the heat, add the chocolate chips and stir until smooth.

Add the eggs, vanilla and cornmeal. Whisk until smooth. Pour into the pie shell. Sprinkle the cranberries evenly over the filling. Bake for 1 hour.

Remove from the oven and allow to rest for 30 minutes before slicing.

You can follow Cape Cod Select on Facebook, Twitter, Instagram and Pinterest

To find Cape Cod Select Premium Frozen Cranberries near you click HERE

Cheddar Jalapeno Churros with Cilantro Ranch Dip

Holy Moly

Apparently, me and the deep fryer have a thing going on right now, and man is it dangerous!

These cheesy puffy sticks of deliciousness are so easy to make, and I can't wait to throw a party and make them tot size

This is my entry for the Old Croc Most Aussome Recipe Contest and I really hope those judges love these as much as I did!

Cheddar Jalapeno Churros with Cilantro Ranch Dip

4 cups canola oil

4 Tablespoons butter

2/3 cup water

1 ½ teaspoons salt

1/2 cup flour

2 medium eggs, beaten

2/3 cup OldCroc Extra Sharp Cheddar cheese, grated

3 Tbsp. fresh jalapeno, minced finely

1/3 cup ranch dressing

½ cup cilantro leaves

Preheat oil in a deep-fryer to 400 degrees F.

Heat butter, water and half of the salt together in a large saucepan, over medium high heat, until the butter has melted and bring the mixture to a boil. Whisk in the flour and remove the pot from the heat. Stir vigorously until the mixture forms a ball of dough. Allow the dough to cool slightly, about 10 minutes. Gradually add eggs, beating well between each addition. Add cheese and half of the jalapeno and stir to combine.

Spoon the dough into a large piping bag fitted with a large star tip. Pipe and snip off 3-4 inch sections of dough from the pastry bag into the oil. Fry for 3-4 minutes, or until all sides are golden brown. Remove from the oil and let rest on a paper towel lined cookie sheet. Sprinkle with remaining salt.

Place the remaining jalapeno, ranch and cilantro in a small food processor and blend until smooth. Serve with churros.

Makes 24 churros