This dish is an absolute flavor bomb!!! Featuring spicy grilled shrimp, served over rice noodles sauteed with baby kale and cilantro bathed in a sweet chili sauce.
First I sprinkled the spice rub on the shrimp and let it sit in the fridge for about 15 minutes to infuse the flavors. I grilled the shrimp in a grill pan for about 5 minutes until the shrimp were cooked through and had nice grill marks.
Then I sautéed the Shirataki noodles with the Sweet Chili Sauce, kale and cilantro for about 5 minutes or so until the kale was wilted.
To serve I added some pomegranate seeds for some juicy fruity flavor, and some chopped macadamia nuts for extra crunch, and additional cilantro and chopped chives for garnish.
Serious Foodie, based in St Pete Florida, has a great line of other sauces and rubs too. They created each of their sauces and rubs based on places they have traveled to; featuring the flavors and ingredients from the regions and from the chefs that have shared their secrets with them. You can find their product at over 500 stores in the U.S and online! Check out their website for more info and great ideas for more recipes!
Sooooo easy and so delish… only serious foodies will understand!
The dish is an absolute flavor bomb featuring spicy grilled shrimp, served over rice noodles sauteed with baby kale and cilantro bathed in the sweet chili sauce.
To serve top with pomegranate seeds for juicy, fruity flavor, chopped macadamia nuts for extra crunch, additional cilantro and chopped chives for garnish.
Ingredients
Cooking spray
1 pound jumbo shrimp, peeled and deveined
1 tablespoon Serious Foodie Spice rub
1 package Shirataki noodles, rinsed and drained
1/4 cup Serious Foodie Sweet Chile Sauce
2 handfuls baby kale
2 tablespoons chopped fresh cilantro, divided
1/4 cup macadamia nuts, chopped
1/4 cup pomegranate arils
1 teaspoon minced chives
Instructions
Spray a grill pan with cooking spray and heat to medium-high heat.
Sprinkle Serious Foodie rub on the shrimp and cook on the grill for 6 minutes, flipping halfway. Remove from the grill and set aside.
Heat a large saucepan over medium heat and add shirataki noodles, stir fry for a minute.
Add the Serious Foodie Sweet Chile Sauce and stir to coat.
Mix in the baby kale and 1 tablespoon of cilantro and cook until the kale is slightly wilted.
Stir the shrimp back in to the noodle mixture and add additional sauce if desired.
Serve on a platter and garnish with additional cilantro, macadamia nuts, pomegranate arils, and minced chives.
Notes
Feel free to sub glass noodles, rice noodles, soba noodle or spaghetti in place of the Shirataki noodles. You can also serve over quinoa or brown or white rice too!
Happy Labor Day everyone..I can’t believe how fast the Summer has flown by!
It’s definitely my favorite time of year and I’ve been so busy traveling and working lately that it went by in the blink of an eye! I guess that’s not a bad problem to have, but I feel the end-of-Summer blues coming on…
To keep that relaxed Summer feeling going, I’ve rounded up a few cocktails for you that are light and refreshing and will keep you in that beach-y state of mind!
Pinnacle Light & Ripe Apricot Honeysuckle Green Tea
The ultimate refreshing Summer cocktail blends Pinnacle Apricot Honeysuckle vodka with green tea, honey and peach slices with soda water.
On The Rocks The Cosmopolitan
The classic Cosmopolitan martini never goes out of style – especially at a pool party or backyard BBQ. The best part? This Cosmo is already pre-mixed with Effen vodka so all you need to do is pour it in a glass and garnish with a fresh lime and enjoy!
Pinnacle Light & Ripe Apricot Honeysuckle Green Tea
1.5 parts Pinnacle Apricot Honeysuckle
3 parts Unsweetened Green Tea
.25 oz (½ Tbsp) Honey
2 Peach slices
Soda Water
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On The Rocks The Cosmopolitan
A wildly popular cocktail, the Cosmopolitan is a simple cocktail with a big history. This classic cocktail blends flavors of cranberry, triple sec, lemon zest and lime - cut through with smooth EFFEN Vodka.
Instructions
Hornitos Tequila Zarza
Combine all ingredients, excluding liqueur. Shake well. Strain and serve over crushed ice in a rocks glass. Float liqueur on top. Garnish with fresh blackberries.
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Pinnacle Light & Ripe Apricot Honeysuckle Green Tea
In a highball cocktail glass, gently muddle peach slices and honey. Add Pinnacle Light & Ripe Apricot Honeysuckle, green tea and ice. Stir to combine. Top with soda water and garnish with additional peach or apricot slices.
Hi guys! I’ve been nominated to participate in the Favorite Chef Competition with a chance to win a handsome cash prize and be featured in Bon Appétit Magazine! And the competition proceeds for paid votes also support Feeding America non-profit which is awesome! ???
I’d really appreciate your vote and sharing it with your friends! ?♀️
Voting is free and daily thru April 8th. If you’d like to sponsor me with a $10 paid vote, that bumps me up to a hero spot and the proceeds go to Feeding America. They narrow us down by total number of votes each week, starting with Top 15 (this week), Top 10 (following week), Top 5 (week after), then the contest goes on to Group Winners, Quarter Finals, Semi Finals and then Final Winner announced on April 8th!
So please vote for me to keep me in the running each week with the opportunity to win this thing! (If I win, I am throwing a huge beach party down in St Petersburg FL and you are ALL welcome to join me!) And, I will use the prize money to build a kick butt photography kitchen studio to do my photoshoots and recipe creation/cooking, and will start offering cooking and photography and food styling classes/workshops and maybe even start doing small catering/events in the future.
It would be an absolute DREAM COME TRUE! THANK YOU SO MUCH AND WISH ME LUCK!!
Hey all! Happy Friday! And Happy Chinese New Year 2021 – year of the Ox! To celebrate, I wanted to share my Beef and Mushroom Dumplings with Asian Dipping Sauce recipe that I created for my client (Steakhouse Elite) recently. They are super easy and fun to make, and the perfect way to celebrate the occasion!
They’re filled with a savory mixture of juicy grass-fed ground beef, baby bella mushrooms, water chestnuts, scallions, cilantro, ginger, white and red pepper, and soy sauce. I chopped all the fresh ingredients and seasonings together in a mini-food processor to make it easier and get a fine mince, then mixed it in with the ground beef and an egg to make the filling.
Then I started filling the dumpling wrappers (about a tablespoon in the center of each) and then brushed some water around the edges and pressed and sealed them in a dumpling maker. First I pan-fried them in a little bit of oil for about a minute to brown them, then added about an inch of water into the hot pan and covered it to steam them for a couple of minutes to give a crispy, soft and juicy finish on the dumplings.
They are served with a delicious Asian dipping sauce I made with soy sauce, rice vinegar, sesame oil, a little bit of brown sugar, and sriracha garnished with chives and sesame seeds for extra flavor and texture. It’s tangy and salty and sweet and just the right amount of umami to complement the beef and mushroom dumplings. So good!! I could seriously eat a whole plate of these myself, you guys 😉
And be sure to check out my other recipes below that would also be great to celebrate the Chinese New Year with – some of my absolute favorites and a couple of them are award-winning! (The Kung Pao Beef and Black Pepper Caramel Chicken)
Beef + Mushroom Dumplings with Asian Dipping Sauce
Yield: 30-40 dumplings
These Beef and Mushroom Dumplings with Asian Dipping Sauce are super easy and fun to make and perfect way to celebrate the Chinese New Year! Filled with grass-fed ground beef, baby bella mushrooms, water chestnuts, scallions, cilantro, ginger, white and red pepper, and soy sauce and first pan-fried then steamed for a crispy and juicy finish on the dumplings. They are served with a delicious Asian Soy Dipping sauce and garnished with chopped chives and sesame seeds for extra flavor and texture.
Ingredients
Dumplings:
3/4 pound Steakhouse Elite Grassfed Ground Beef
3/4 cup sliced baby Bella mushrooms
3/4 cup water chestnuts
4 green onions
1/2 bunch cilantro leaves
1/8 cup soy sauce
1 1/2 tablespoon fresh ginger, minced
1 tablespoon sesame oil
1 teaspoon white pepper
½ teaspoon red pepper flakes (optional)
1 egg, beaten
1 package pot sticker or gyoza wrappers (30-40)
Canola oil, for frying
Asian dipping sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon brown sugar
1 teaspoon sriracha or hot garlic chile sauce
1 teaspoon minced chives (fresh or dried)
1 teaspoon sesame seeds
Instructions
Place mushrooms, water chestnuts, green onions, and cilantro in a food processor and blitz until finely minced.
Cook the ground beef in a large sauté pan over medium heat until no longer pink; drain and let cool for 5 minutes.
In a large mixing bowl, combine the ground beef, mushrooms, scallions, cilantro, soy sauce, ginger, sesame oil, white pepper, red pepper flakes and egg. Mix well with a large spoon or hands.
Set up a work area with the dumpling wrappers and a small bowl of water; lay out the dumpling wrappers on a large cutting board or baking sheet. Place a 1 tablespoon of filling in the center of each wrapper.
Moisten wrapper edges with water with your finger or pastry brush, and fold the wrapper over filling to make a half circle. Seal edges, pleating the front side several times to form a pleated pouch. (You can also use a dumpling maker to seal the dumplings to make it easier and faster to assemble.)
Heat a skillet over high heat until very hot. Add 1 tablespoon oil and coat the sides. Place dumplings in a single layer to line the pan, pan fry for about 30 seconds, then carefully and slowly pour in 1/2 cup of water so the dumplings are covered by 1/2-inch. Cover the skillet with a lid and cook dumplings until all the water is absorbed. Remove the cooked dumplings with a spatula and set aside on a plate. (You can also carefully flip the pan over on to a plate with a hot pad, and scrape the dumplings off the pan). Repeat cooking the remaining dumplings.
To make the dipping sauce, whisk all ingredients in a small bowl. Serve the sauce with hot dumplings, garnish with additional sliced scallions.
Notes
You could also substitute ground chicken or pork or even shrimp using the same ingredients and these dumplings will turn out absolutely delicious!
Hey guys! So the #Superbowl 2021 is near and I am so excited that it’s going to be in #Tampa, Florida this year, because this is MY TOWN now, and I can’t wait for the festivities to begin! (GO BUCS!!!) I was recently invited to participate in the Twin Dragon Blogger Challenge, and I decided to make these Tampa-Style Cuban Egg Rolls to celebrate the occasion as well as my city, using their Twin Dragon Egg Roll Wrappers.
I love these egg roll wrappers, because they are basically an empty canvas for any appetizer and you can get creative and fill them with anything you like! Whether you fry them or bake them, they are super easy to work with and come out perfectly crispy and delicious every time.
I’m sure you have all heard of the famous Cuban sandwich right? Well these delicious crispy egg rolls are a spin-off on the Tampa-style sandwich and they taste just as amazing!
Over a century ago, Spanish-Cuban immigrant Casimiro Hernandez Sr. created a sandwich at his famous Columbia Restaurant in Ybor City in in Tampa, Florida called the ‘Mixto’. He wanted to honor the immigrants who first moved into the neighborhood, and a tribute to the city of Tampa. This famous sandwich has layers and layers of good things all baked into a crispy sandwich on Cuban bread: Ham for the Spaniards, Genoa salami for the Italians, Mojo roast pork for the Cubans, and Swiss cheese, pickles, and mustard for the German and Jewish immigrants.
My Tampa-Style Cuban egg rolls are the absolute perfect appetizer – made with juicy roasted Mojo pork, ham, melted Swiss cheese, Genoa salami, dill pickles and a drizzle of mustard – all wrapped up in a crunchy baked egg roll. They’re served with a tangy dipping sauce I made with three types of mustard (yellow, Dijon and grainy), mayonnaise, a dash of hot sauce and chives…delicious little bites for the #Superbowl or any game day, party or gathering!
#Mojo is a classic #Cuban Garlic-Citrus marinade used in traditional Caribbean and Spanish cooking for added zest to chicken, shrimp, and pork. It’s made with (key) lime juice, orange juice, onion, garlic, salt, oregano, cumin and olive oil; and is an essential ingredient for the classic Cuban sandwich and of course, my Egg Rolls! I used Nellie + Joe’s Key West Style Mojo Criollo which you can find at Publix grocery stores or buy online. You can also choose to make your own Mojo marinade – here is a great recipe online.
First, cut a few slits in the pork, pour the marinade over the pork in a plastic baggie and seal up to let marinate for a few hours up to overnight in the fridge. Roast the pork in a dutch oven for about 35-45 minutes until the pork is at least 145 degrees F in the center. (Rule of thumb for pork loin is approximately 20 minutes per pound and this was a 2 pound boneless roast). Let the roast cool a few minutes, then slice into thin pieces.
Cut the other ingredients (ham, swiss, salami, pickles, yellow mustard) and get ready to make the egg rolls. This is the fun part!
Start a little egg roll making station like I did above and get movin’ on these delicious crispy bundles of goodness.
First, lay the egg wrapper on a baking sheet or tray and wet the edges all around with some water. Start layering the ingredients in the center bottom of the wrapper: ham, cheese, salami, pork, pickles and a top with a drizzle of mustard.
Roll up each egg roll wrapper from the pointy end at the bottom, fold in the sides and roll up to seal.
Place the egg rolls seam side down on a parchment (or foil-lined) baking sheet. Brush the egg rolls lightly and evenly with oil or melted butter. Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until they are crispy and golden brown.
Meanwhile, make the dipping sauce with the Dijon mustard, mayonnaise, hot sauce, yellow mustard and grainy mustard. Throw a few chives in there too, and set aside in the fridge until ready to serve.
Once the egg rolls are done, let them cool for a few minutes before serving.
Serve them on a platter and garnish with more chives…serve the dipping sauce on the side.
Absolutely delicioso and totally addicting! And you’ll be able to celebrate the Superbowl in style, Tampa-style that is 🙂
Yield: Makes 8 egg rolls or 16 egg rolls (cut in half.)
Ingredients
Egg Rolls:
1 cup Cuban Mojo marinade (store-bought or homemade)
2 pounds boneless pork loin, thin sliced
Garlic salt, to taste
Freshly cracked black pepper, to taste
8 slices Black Forest ham, thin sliced
8 slices Swiss cheese, thin sliced
16 small slices Genoa Salami with peppercorns
16 dill pickle slices
Yellow mustard, for drizzling
8 Twin Dragon Egg roll wrappers
Melted butter or oil, for brushing
Spicy Mustard Sauce:
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon grainy old-style mustard
1 teaspoon hot sauce
1-2 tablespoons fresh chives, minced
Instructions
Make Mojo Pork:
Cut small slits all over the pork roast with a knife and place the roast in a large resealable baggie. Pour the Mojo marinade over the top; season with garlic salt and pepper. Seal and let marinate in the refrigerator for 3 to 6 hours, up to overnight. (See notes below*)
When ready to cook the roast, preheat the oven to 350 degrees F. Place the pork on a small rack or cut vegetables in a roasting pan or casserole dish and roast for about 40-45 minutes, until a thermometer inserted into the middle registers 145 degrees F. (cooking time is approx. 20-25 minutes per pound so adjust accordingly depending on the size of your pork roast.)
Cool roast completely and cut into 8-12 thin slices, and store the leftover roast in the fridge for up to 1 week.
Make the egg rolls:
Turn the the oven heat up to 425 F. Cover a baking sheet with non-stick foil or parchment paper.
Cut the ham, salami, Mojo pork and cheese into medium-size slices, about 2”x3”” wide (small enough to fit diagonally inside the center of the egg roll wrappers with room around to fold..eyeball it.)
Layout the egg rolls flat on a work surface with a small cup of water nearby. Layer 2 slices each of ham, salami, pork, cheese and 2 pickle slices diagonally across the center of each wrapper, add a small drizzle of yellow mustard on top.
Moisten the edges with water and roll the egg roll wrapper from the bottom, folding in the sides and rolling wrapper tightly to secure the edges. Lay the rolls flap side down on the baking sheet.
Continue with the remaining egg roll wrappers.
Lightly brush the egg rolls with melted butter or oil, evenly on both sides.
Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until crispy and golden brown.
Make the dipping sauce:
Meanwhile, make the dipping sauce by mixing together the Dijon mustard, mayonnaise, yellow mustard, grainy mustard, hot sauce, and chives; cover and set aside in the fridge until ready to serve.
Serve the egg rolls on a platter or tray with mustard-mayo dipping sauce on the side. Garnish with additional chives over the egg rolls, if desired.
Notes
You can double or triple this recipe for a larger crowd.
Mojo is a classic Cuban Garlic-Citrus marinade used in traditional Caribbean cooking for added zest to chicken, shrimp, and pork. It’s made with key lime juice, orange juice, onion, garlic, salt, oregano, cumin and olive oil; and is an essential ingredient for the classic Cuban sandwich. I used Nellie + Joe’s Key West Style Mojo Criollo which you can find at Publix grocery stores or online. If you choose to make your own marinade here is a recipe online.
Serve them with the tangy Mustard-Mayo Dipping Sauce..sooo good!
Cut the egg rolls in half if you want smaller pieces…
Oh, and you may want to double or triple the recipe for a larger crowd – beware…I could eat the entire tray myself these are so good!
If you want to make these yourself, you can find JSL Twin Dragon wrappers at Albertsons, Amazon, Instacart, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Target, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Winco, Price Chopper, and Gelson’s.
For more great recipes and products by Twin Dragon, please visit them online at:
Hey all, happy New Year! I was recently invited to participate inJSL Foods Twin Dragon Asian Wrapper Recipe Challenge and I came up with a fun recipe for these Crunchy Baked Taco Wonton Cups using their Twin Dragon Wonton Wrappers. They make a great idea for a holiday appetizer or for game day…or any special event that includes finger foods for a crowd!
They’re basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro…and they are soooo good and so easy to make!
These Wonton wrappers are really easy to work with and they come precut in a package which is great. They can be boiled, steamed or fried, or easily baked like I did, by spraying some oil on top and in the bottom of the muffin pan so they get golden brown and crunchy.
First brown your ground beef with some onions, garlic, and taco seasoning until the flavors meld together and the meat is cooked through. Then add the corn, cilantro, chopped tomatoes with chiles, and mix together. If you like a little extra heat you could add some extra jalapeños here!
Spray your muffin pan with some cooking spray and place one wonton in each cup. Fill with a tablespoon of the meat mixture and top with a tablespoon of the shredded cheese. Repeat with another wonton on top and another layer of taco mixture and cheese.
Spray or brush the tops of the wontons with a little more oil and bake for about 10-12 minutes at 375 until they are crispy golden brown and the cheese is melted.
Serve on a platter with some salsa and sour cream and garnish with cilantro or green onions.
So fun and absolutely delish! Feel free to play with the toppings that you like – jalapeños, green onions, hot sauce, avocado or guacamole would be amazing.
Any way you make them you can bet they’ll be the hit of the party!
These Crunchy Baked Wonton Taco Cups are basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro...and they are soooo good and so easy to make!
Ingredients
24 Twin Dragon Wonton Wrappers
1 tablespoon vegetable oil
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1/4 cup chopped cilantro, plus extra for garnish
1 packet taco seasoning
2/3 cup water
1/2 cup cooked corn
1/2 cup diced tomatoes with chilies
1 cup shredded Mexican Blend cheese
1/2 cup sour cream, for garnish
1/2 cup salsa , for garnish
Jalapeños, for garnish
Green onions, for garnish
Instructions
Preheat oven to 375 degrees F.
Spray a muffin pan with cooking spray and set aside.
Heat a large saute pan with oil and cook ground beef and onions until no longer pink.
Add garlic and cilantro and cook for an additional minute.
Add taco seasoning and water and reduce heat to medium; cook for an additional 5 minutes to let flavors meld.
Stir in the corn and diced tomatoes with chilies, cook for 5 minutes more.
Line each cup of prepared muffin pan with one wonton wrapper.
Add 1 1/2 tablespoons of taco meat mixture and 1 tablespoon of cheese into each wrapper.
Repeat layering with another wonton (pressing down a little bit) and add more taco meat and cheese into the pan.
Bake for 10-12 minutes until the wontons are golden brown and crispy and the cheese is melted.
Top the Baked Wonton Cups with salsa, sour cream, more cilantro and green onions and jalapeños if desired.
Notes
Feel free to experiment with fillings and toppings and most of all enjoy!
Double or triple the recipe for a larger crowd.
I can think of a million different ways to make these Crunchy Baked Wonton Cups – try chicken or shrimp or pork with some different sauces and toppings!
Have fun experimenting with them and if you make my recipe please leave a comment below on how they turned out!
Follow JSL Foods on Social Media for more fun recipe ideas! You can find the Wonton Wrappers online or in these stores: Walmart, Albertson’s, QFC, and Giant Food Stores, Shaw’s, Von’s, Stater Bros, Fred Meyer, Safeway, Associated Stores, Shop N Shop, Winco, and Price Chopper.
Hi Everyone! So the New Year #2021 is rapidly approaching (thank God!!) and I decided to celebrate a little with these Spicy Crab Cakes w/ Creole Mayo and some bubbly! They are absolutely delicious and the perfect appetizer duo for the holidays or any special occasion!
I made them with fresh lump crabmeat, crispy applewood smoked bacon, corn, red Chile peppers, parsley, scallions, egg, panko breadcrumbs, mayonnaise, lemon juice and a dash of Tony Chacere’s Creole Seasoning and hot sauce, and served with a side of spicy Creole Mayo for dipping. Talk about a flavor bomb in your mouth…#YUM!
The recipe makes 8 small crab cakes but feel free to make four larger patties if you want to make burgers out of them. Or make 16 really small crab cakes if you want to make them bite-sized with fancy toothpicks on platter!
I brushed them with some oil and baked in the oven for about 30 minutes, but you can also pan-fry them if you prefer. For a larger crowd, I recommend doubling or tripling the recipe because these will be a huge hit and gone before you know it!
They would also be great served on top of some Confetti rice or Cajun/Creole pasta..or try them in some lettuce leaves or on top of a salad for a lighter fare if you’re watching your carbs. I know I will be after the holidays are over. Enjoy and indulge for now – and Happy New Year! #2021 couldn’t come any sooner 🙂
These delicious crab cakes are the perfect appetizer for the holidays or any special occasion! Made with fresh lump crab, crispy applewood smoked bacon, corn, red chile peppers, parsley and a hit of Creole seasoning and hot sauce served with a Creole Mayo for dipping.
For a larger crowd, double or triple the recipe because these will be a huge hit and gone before you know it!
Ingredients
CRAB CAKES
1 lb. lump crabmeat
1/3 c. Panko bread crumbs
1/3 c. mayonnaise
1 large egg, lightly beaten
2 green onions, finely sliced
1 tbsp. lemon juice
1 teaspoon Tony Chacere’s Creole seasoning
Dash of hot sauce
Freshly ground black pepper, to taste
1/4 c. corn
2 slices cooked bacon, chopped
1/2 red chile pepper, chopped (or sub bell pepper for less heat)
2 tbsp fresh parsley, minced, plus extra for garnish
1 tbsp. vegetable or olive oil
......
CREOLE MAYO
1/2 cup mayonnaise
1 tbsp lemon juice
1/2 tbsp hot sauce
1/2 teaspoon Tony Chacere’s Creole seasoning
Instructions
MAKE CRAB CAKES
Preheat oven to 350 degrees. Spray a large baking sheet with cooking spray.
In a large bowl, stir together crabmeat, bread crumbs, mayonnaise, egg, green onions, and lemon juice. Add Creole Seasoning, hot sauce and black pepper. Stir in corn, Chiles, bacon and parsley. Mix well with hands or a fork until mixture is combined.
Form into 8 patties and place on nonstick greased baking sheet. Brush oil on top of the crab cakes.
Bake until golden brown about 25-30 minutes, turning halfway through cooking. Alternatively you can pan fry them for 3-5 minutes per side in a skillet over medium high heat.
Garnish with more fresh parsley or green onions; serve with side of Creole Mayo.
MAKE CREOLE MAYO
In a small bowl, combine mayonnaise, lemon juice, hot sauce and Creole seasoning. Adjust amounts to your liking (less or more spicy).
Serve sauce with Crab cakes on top or on the side.
Hey guys! Happy #Thanksgiving! I hope everyone is enjoying their holiday despite the crazy #quarantine travel restrictions and COVID-19 mania – and hoping that you are able to spend time with family or friends…no matter how small the gathering might be.
This year I decided to make a super delicious mini-Thanksgiving dinner for myself since I wasn’t able to spend it with my family and friends up in New York. I actually didn’t mind having a little time alone to cook and drink wine and relax, watching some holiday movies and snuggling under a blanket with kitty and some Christmas lights!
I made a juicy Roasted Cornish hen, seasoned with a homemade spice rub, some fresh squeezed lemon juice and extra virgin olive oil, roasted on top of a bed of onions, garlic and celery. You could also use some additional herbs and veggies to stuff the hen / add to the roasting pan such as sliced lemons, rosemary, thyme, carrots or turnips for extra flavor.
I also made this sweet and spicy roasted Delicata squash, made with a delicious glaze of olive oil, brown sugar, Sriracha, apple cider vinegar, garlic powder and salt with a dab of butter to make it caramelized and luscious.
And of course I made my favorite Thanksgiving side dish of all time – Roasted Brussels sprouts with bacon and shallots and a drizzle of spicy balsamic glaze for serving..crispy, savory and sweet with a touch of heat..delicious!
I served them with some luscious mashed potatoes with butter and heavy cream topped with turkey gravy…two staples I couldn’t resist (even though I planned on making mashed cauliflower originally and decided to cave and make the real thing…lol)
and of course I paired my dinner with a crisp, light and fruity white wine – #MatuaSauvignon Blanc, which is one of my favorite varieties from Marlborough NZ.
I am #thankful for so many things and especially this year. Not being able to be with my friends and family up in New York is not the same, but I am blessed and grateful for them and happy we are all safe and sound, with food on the table…and #love all around, no matter how far apart we are.
This is a super easy and delicious mini-Thanksgiving dinner for 1 or 2 people. A spiced juicy roasted Cornish hen along with some sweet and spicy roasted Delicata squash, Balsamic Brussels sprouts with bacon and shallots. All served together with some creamy buttery mashed potatoes and turkey gravy and of course a light and fruity white wine such as Sauvignon Blanc to go with!
Feel free to add additional herbs and veggies to stuff the Cornish hen or add to the roasting pan such as lemons, rosemary, thyme, carrots or turnips while baking for extra flavor.
Ingredients
Roasted Cornish Hen:
1 whole Cornish hen, about 1 1/2 lbs
1 onion, peeled and cut in quarters
4 celery stalks, cut in thirds
5 cloves garlic
2 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
Dry Rub:
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon Italian seasoning
1/2 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/2 teaspoon Tony Chacere's Creole seasoning (optional, can sub paprika)
1/2 teaspoon Penzey's Bicentennial seasoning (optional, can sub poultry rub)
Sweet and Spicy Roasted Delicata Squash:
1 large Delicata squash
2 tablespoons extra virgin olive oil
1/4 cup Stevia Brown Sugar
1 tablespoon Sriracha
1/2 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon Sea salt
Freshly cracked black pepper, to taste
2 tablespoons unsalted butter
Balsamic Bacon Brussels Sprouts:
1 1/2 pounds brussels sprouts, trimmed and halved
1-2 tablespoons extra virgin olive oil
Sea salt and freshly cracked black pepper, to taste
1/2 teaspoon red pepper flakes
4 slices of bacon, chopped
1/2 large shallot, minced (or 2 cloves garlic, minced)
1 -2 tablespoons balsamic glaze
Instructions
Roasted Cornish Hens:
Preheat oven to 425 degrees F.
Combine all the dry ingredients together in a small mixing bowl. Pat the hen dry with paper towels and season generously with the rub all over, inside and out.
Place the onions, celery, and garlic on the bottom of a medium roasting pan. Place the hen over the vegetables and drizzle olive oil and lemon juice over the top, brushing it on to the hen evenly.
Bake in the oven for 1 hour, or until a thermometer registers 165 degrees F in the thickest part of the thigh.
Remove the hen from the oven and let rest, covered loosely with foil for about 20 minutes. Carve and serve with side dishes.
Sweet and Spicy Roasted Delicata Squash:
Wash the squash and cut off both ends. Cut in half length-wise and scoop out the seeds; discard.
Slice the squash into 1/2-inch pieces and place on to a baking sheet in a single layer.
Whisk together in a small bowl all the glaze ingredients until smooth and blended. Brush all over both sides of the squash. Dab the squash with bits of butter all over the pan.
Bake for about 30 minutes at 425 until squash is cooked through and caramelized, turning halfway through cooking time to ensure even browning.
Raise heat to a broil, and cook for an additional 2-3 minutes. Remove from oven and serve.
Balsamic Bacon Brussels Sprouts:
Preheat oven to 425 degrees.
Place the brussels sprouts on to a sheet pan and drizzle with olive oil, salt and pepper and red pepper flakes, toss together to coat evenly.
Add the bacon and shallots to the pan and stir together with the sprouts, making a single layer.
Roast the sprouts for about 12 minutes then remove from oven and toss them together to get the other side crispy. Place them back in the oven and roast for another 12-15 minutes until the sprouts and bacon are crispy and browned.
Remove from the oven and toss everything together. Place in a serving bowl and drizzle balsamic glaze over the top and garnish with some additional flaky sea salt and pepper.
Notes
You can also double the recipe for the Cornish Hens if you are having a couple more people over. The sides are plenty for two people, maybe 3 or 4, depending on how big your servings are!
These Paleo “Smashed” Sweet Potatoes with Honey + Thyme are a fantastic alternative to regular sweet potato casseroles that are laden with calories, carbs, sugar, and all the other things that can be problematic on a #paleo, #low-carb, #whole30 or #ketogenic diet.
I created this recipe for my client #Ketologic, made with their #FBOMBMacadamia Oil which gives you the health benefits of sweet potatoes along with quality fats from premium oil and grass-fed butter. Full of vitamins, packed with minerals, and utterly delicious.
Sweet potatoes are a rich source of fiber, vitamins, minerals, and phytosterol, which promotes a healthy digestive system. They also contain beta carotene, which supports eye health along with high amounts of antioxidants that help defend the body of free radicals.
But sweet potatoes are high carb and starchy, even before adding sugar.
Traditional sweet potato recipes send your blood sugar on a rollercoaster ride that leaves you feeling sluggish and bloated in the hours and days afterward. Neither brown sugar nor marshmallows offer much in the way of nutrition besides a hefty dose of sugar. They’re the very definition of “empty carbs.”
Just one serving of a side dish like that is enough to give you an epic sugar hangover. Don’t be surprised if you wake up from your post-Thanksgiving meal nap and start reaching for even more sweets. Luckily, sweet potatoes are sweet enough without having to add candy. They’re called “sweet” potatoes for a reason, you know.
This recipe swaps out the burnt marshmallows in traditional sweet potato casseroles for a topping that’s far healthier but just as delicious: Pecans.
These high-fat,low-carb nutsdeliver a wonderful caramelized flavor that balances out the sweetness of the sweet potato and honey. The fats perfectly pair with the omega-7-packedmacadamia oil, delivering a satisfying, satiating side that will stop you from reaching for that extra slice of pie after dinner.
Pecans are awesome for reasons beyond just being low-carb and high in quality fats. They’re also:
Antioxidant-rich. Pecans are full of antioxidants, which work to combat free radicals in the body, protecting and repairing your cells.
Promote heart health. Research shows that consuming pecans may help manage cholesterol, promoting a healthy heart.
Satiating. The high-fat content in nuts provides stable energy and satiety, which can assist with weight loss by reducing hunger and cravings.
These sweet potatoes are so delicious, healthy, and easy to make! First, the sweet potatoes are cut into 1½-inch thick slices and roasted in the oven with some FBOMB Macadamia Oil, cinnamon and nutmeg, pecans, sea salt and black pepper. Then they are “smashed” with a fork (or glass) and topped with a dab of grass-fed butter, drizzled honey, and fresh thyme. Easy, simple, and full of flavor, crunch, and healthy ingredients!
These sweet potatoes are so delicious, healthy, and easy to make! First, the sweet potatoes are cut into 1½-inch thick slices and roasted in the oven with some FBOMB Macadamia Oil, cinnamon and nutmeg, pecans, sea salt and black pepper. Then they are “smashed” with a fork (or glass) and topped with a dab of grass-fed butter, drizzled honey, and fresh thyme. Easy, simple, and full of flavor, crunch, and healthy ingredients!
Ingredients
2 large sweet potatoes (or 3 medium)
3 tablespoons FBOMB Macadamia Oil
½ teaspoon cinnamon
1/4 teaspoon nutmeg
Sea salt and freshly ground black pepper, to taste
½ cup pecans, chopped
2-3 tablespoons grass-fed organic butter
¼ cup organic honey
1 tablespoon thyme leaves
Instructions
Preheat oven to 400 degrees F.
Slice the sweet potatoes into five 1½-inch thick slices (or quarters for medium size) and place in a large mixing bowl.
Drizzle the FBOMB Macadamia Oil over the potatoes and toss to coat evenly.
Add the cinnamon, nutmeg, salt, and pepper to the potatoes and stir together.
Place sweet potatoes in an even layer on a large baking sheet, about 1-inch apart.
Bake potatoes until fork-tender, 25 to 30 minutes. Remove from oven and turn oven broiler to medium. Using a fork, potato masher, or the flat bottom of a glass, smash potato slices. Sprinkle with chopped pecans and broil for 3 to 5 minutes, until potatoes are golden brown.
When potatoes are done, add a dab of butter to the center of each one, and drizzle with honey. Sprinkle the potatoes with the fresh thyme over the top.
Serve hot.
Notes
You can also swap out other nuts like walnuts or hazelnuts. If you want to go low-sugar use a sweetener alternative like Stevia, low carb agave or brown sugar substitute (like Swerve) for sweetness without the calories and sugar spikes. If you want to make the recipe dairy-free, use only the macadamia oil or olive oil for drizzling at the end.
You can also swap out other nuts like walnuts or hazelnuts. If you want to go low-sugar use a sweetener alternative like Stevia, low carb agave or brown sugar substitute (like Swerve) for sweetness without the calories and sugar spikes. If you want to make the recipe dairy-free, use only the macadamia oil or olive oil for drizzling at the end. And they’re not just for Thanksgiving! Serve them as a healthy snack or side dish for a weeknight dinner. Super easy and delish.
Just look at these yummy bites of roasted goodness.
Nutritional Information Per Serving:
Calories: 379
Fat: 26.5g
Protein: 2.5g
Total Carbohydrates: 32.5g
Fiber: 3g
Net Carbs: 29.5g
Happy Cinco de Mayo! How fun that this holiday falls on #Taco Tuesday! Here are the #recipes you need to be cooking right now, today, and this week to celebrate the fiesta…along with a few of my other favs including #margaritas, #cocktails, #partyideas – anything and everything to get your #Mexican-style party started. And yes, please enjoy a #Corona or two – quite appropriate at the moment, yes? We’re getting through this together slowly but surely. Might as well celebrate something fun while in #quarantine..have fun and enjoy the day!
Plan the perfect last minute, stylish Cinco de Mayo Fiesta, StyleCaster
Blogger, entertaining expert, and all around chicster Athena Calderone of Eye Swoon‘s take on why Cinco de Mayo has caught on in such a big way? “It’s really a time to let loose, think colorfully, and it’s just so festive,” she says. Vibrant colors, music and lighting, make-ahead recipes, gorgeous tablescapes, signature cocktails and the right guest list are just a few things to make the perfect Cinco de Mayo fiesta at home. OR, do a virtual fiesta at home!
These extra cheesy, spicy, chicken filled nachos feature chicken breasts braised in a mix of cider beer, chipotle peppers, and enchilada sauce served over tortilla chips with cheddar and pepper jack cheese, topped with a homemade avocado salsa, cilantro and lime. Yum!
This is a super fun twists on tacos in the form of pizza that’s super easy and seriously delish. The pizza is topped with all the goodies you would make tacos with – salsa, ground beef, taco seasoning, black beans and onions, with a layer of fresh veggies like black olives, tomatoes, jalapenos; and of course plenty of shredded cheddar cheese, then garnished with fresh cilantro, sour cream, and some wavy corn chips for extra crunch.. The crescent dough crust is super buttery and flaky and a delicious canvas for this Taco Monster Pizza creation. You will never be the same!
This delicious cheesy casserole is made with ground beef and taco seasoning, onions, garlic, corn, jalapeños, chopped tomatoes, beef broth and LOTS of cheese, all baked in layers of spicy, cheesy, ooey-gooey goodness with the flour tortillas in a 9-inch pie pan. Then it’s served cut into wedges and topped with some fresh green onions. Serve it with some sour cream and cilantro for extra garnish.
Roasted Chili Verde Chicken Enchiladas, Cooking Light
These chicken enchiladas skip the store-bought red enchilada sauce and instead are made with a homemade chili verde sauce: tangy tomatillos and roasted poblano chiles and fresh cilantro that give a bright, fresh flavor, then blanketed with gooey, melted cheese. DELISH!
get the recipe along with some other Cinco de Mayo-inspired fun cocktails
Southern-Style Taco Soup
This Tex-Mex inspired recipe is one of my favs – similar to chili, yet a warm flavorful soup with corn, black beans, kidney beans and green chilies and diced tomatoes. It’s all cooked in one-pot too, then topped with sour cream, cilantro, jalapeños, cheese and a dash of hot sauce. Don’t forget the Fritos for extra crunch!
These quesadillas are loaded with lots of healthy ingredients like beans, avocado, fresh veggies, and cheese as a base but feel free to customize them any way you like with beef, chicken, shrimp, carnitas, and all the fresh toppings of course.
This classic Mexican cocktail is another one of my favs and an alternative to margaritas. Made with silver tequila, grapefruit juice, simple syrup, fresh lime juice and club soda. It’s light, refreshing and absolutely delicious.
A twist on a family favorite, this mac and cheese is amped up with chili seasoning, salsa, Velveeta cheese and ground beef. Ooey-gooey and super delish. Perfect for the kids and easy to make.
This crispy flavorful pork mojo carnitas are made in a flash in the Instant Pot – giving you more time to drink and eat and celebrate the holiday with friends and family! Serve the pork in tacos or burritos, or in a quesadilla or salad, along with chips and salsa, margaritas, refried beans, guacamole or with some Mexican Street Corn Elote dip. Heavenly!
For a Mexican-style Bloody Mary – a michelada is calling your name. Made with Mexican beer (cerveza), tomato juice, Tabasco, garnished with a rim of sea salt, a wedge of lime and ancho chile powder. It’s bubbly, spicy, and refreshing and hits the spot on this special day. YOWZA!
Who doesn’t love a cheesy delicious queso dip? This one is loaded with black beans, shredded monterey jack cheese, Velveeta, tomatoes and cilantro and sausage…all cooked together in the slow cooker and served with homemade taco tortilla chips. What’s not to love?
This delicious and healthy salad is the combination of a cool, crisp romaine salad with juicy steak marinated in a homemade fajita seasoning along with seared peppers and onions, topped with juicy corn, tomatoes, cheese and crunchy tortilla strips. Healthy, filling and the perfect mix of flavors. YES PLEASE.
These Oaxaca-style enchiladas are served bubbling hot with a melted layer of ChihuahuaQuesocheese, velvety mole sauce (made with chili peppers and rich dark chocolate) and shredded chicken with onions inside corn tortillas, baked to perfection. Inspired by a fav Mexican restaurant I used to go to in NYC. Spicy, complex, cheesy and delicious.
These little cuties are mini bite-sized chimichangas that you can make in your air fryer for less mess, but twice the flavor. Made with taco seasoned beef, chilies, Monterey jack cheese all tucked up inside mini egg roll wrappers and air fried to perfection, served with salsa and sour cream for dipping. Love!