Vegan Kung Pao Noodles

Vegan Kung Pao Noodles

I recently was invited to participate in another fun #Blogger Recipe contest, this time held by Big Mountain Foods… they sent me a few of their tasty #vegan products to play with and use to create a new #recipe. I absolutely LOVE spicy Asian food and noodle dishes and had a craving for it, so I decided to create these Vegan Kung Pao Noodles for the contest and oh my GOODNESS. They are super delish you guys!

Vegan Kung Pao NoodlesHey, it’s a New Year, so why not try to lighten up a little with some healthier recipes that are meat-free and dairy-free but still have tons of flavor? There’s so many good things in this dish that you won’t even miss the meat, I promise.

Lion's Mane Mushroom Crumbles

 

Big Mountain Foods is an all women-owned company based out of Vancouver, BC. They offer a superb lineup of fresh, vegan, #plant-based products that are flavorful, #gluten-free and #non-GMO/#organic. I used their Lion’s Mane Mushroom Crumbles in this recipe which has a blend of organic lion’s mane, portobello and shiitake mushrooms along with a mixture of other healthy ingredients like carrots, pea protein, yellow split peas, hemp seeds, sunflower seeds and coconut oil. They are absolutely delicious and a perfect substitution for ground beef, or ground chicken, with a great umami flavor and nice texture.

Prep ingredients

This recipe for Vegan Kung Pao Noodles is a fun twist on a traditional Asian favorite, Kung Pao. I made it with buckwheat soba noodles, sautéed Lion’s Mane mushroom crumbles, fresh ginger, shallots, red peppers, and water chestnuts tossed in a sweet and spicy Kung Pao sauce (soy sauce, sesame oil, apple cider vinegar and coconut palm sugar and Asian chile garlic sauce) topped with sesame seeds, crunchy peanuts and crispy fried garlic. Oh, the flavors!!!

Stir Fry veggies

First, heat oil in a wok or large pan and sauté the shallots, ginger, water chestnuts and red bell peppers for a few minutes until soft.

Add Mushroom Crumbles

Add the Lion’s Mane Mushroom Crumbles to the pan and cook a few minutes more until heated through.

Add Kung Pao Sauce

Stir in the Kung Pao sauce and let it simmer on low heat for a few more minutes to infuse all the delicious flavors together. Add a little corn starch slurry to thicken the sauce even more.

Stir Noodles and Veggies with Sauce

Toss in the cooked soba noodles and stir to coat. Add in the sesame seeds, peanuts and crispy garlic; mix together into a big pot of sweet and spicy, crunchy goodness.

Vegan Kung Pao Noodles

Serve immediately and enjoy with a glass of white wine (like a Sauvignon Blanc).

Vegan Kung Pao Noodles

Feel free to substitute other pasta for the soba noodles: rice noodles, spaghetti or linguine noodles work great. You can also add an extra teaspoon of chili garlic sauce or drizzle Sriracha sauce on top to kick the heat up a notch…(I absolutely did!!)

Vegan Kung Pao Noodles

If you want to experiment with some other veggies, try adding broccoli, carrots, snow peas, or sliced green onions to the stir fried noodles.

Vegan Kung Pao Noodles

If you add more veggies, you may need to make a little extra sauce depending on how much you add, so the noodles don’t get too dry. Just play with it and get it to the consistency and flavor you like.

Vegan Kung Pao Noodles

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6

This is a fun twist on a traditional Asian favorite, Kung Pao, with buckwheat soba noodles tossed with sautéed Lion's Mane mushroom crumbles, fresh ginger, shallots, red peppers, and water chestnuts in a spicy savory sauce topped with sesame seeds, peanuts and crispy fried garlic.

Ingredients

  • 1 package buckwheat soba noodles (12 oz)
  • 2 teaspoons sesame oil, divided
  • 1 tablespoon peanut or vegetable oil
  • 1 package Big Mountain Foods Lion's Mane Mushroom Crumbles
  • 2 tablespoons fresh ginger, julienned
  • 1 shallot, minced
  • 1 (5 oz) can water chestnuts, diced
  • 1 small red pepper, sliced thin
  • 1/2 cup soy sauce or tamari
  • 2 tablespoons sesame oil
  • 4 tablespoons apple cider vinegar or rice vinegar
  • 2 tablespoons coconut palm sugar
  • 2 tablespoons Asian chili garlic sauce
  • 1/3 cup cold water
  • 1 tablespoon corn starch
  • 1/4 cup dry roasted peanuts
  • 1 tablespoon sesame seeds
  • 2 tablespoons crispy fried garlic

Instructions

  1. Cook soba noodles in boiling water for approximately 5 minutes, until soft. Drain and toss with 1 teaspoon sesame oil; set aside.
  2. Heat additional teaspoon of sesame oil and 1 tablespoon of peanut oil in a large skillet or wok over medium heat.
  3. Add ginger, shallot, water chestnuts and red pepper; sauté for about 2-3 minutes until soft. Stir in the Lion's Mane Mushroom Crumbles and cook for another 2-3 minutes, then lower heat to medium-low.
  4. In a medium bowl, whisk together the soy sauce (or tamari), sesame oil, apple cider (or rice) vinegar, coconut palm sugar, chili garlic sauce and pour into the skillet with the Mushroom veggie mixture, stir and toss to coat.
  5. Whisk the corn starch and water together and pour into the wok/skillet and mix together well. Let mixture cook for an additional minute or so until the sauce thickens.
  6. Toss in the peanuts, sesame seeds and fried garlic, stir together.
  7. Serve hot immediately, top with additional peanuts and crispy garlic if desired, for garnish.

Notes

Feel free to substitute other pasta for the soba noodles: rice noodles, spaghetti or linguine noodles work great. Add extra tablespoon of chili paste to kick the heat up a notch. You can also add extra vegetables to the stir fried noodles but you may need to make extra sauce so the noodles don't get too dry if adding them.

https://www.theartfulgourmet.com/2022/01/vegan-kung-pao-noodles/

Vegan Kung Pao Noodles

Any way you make these Kung Pao noodles they are absolutely delish and a #healthy vegan dish to kick off the New Year with!

You can find all of Big Mountain’s products online and also in the fresh section of the grocery store, as well as specialty food stores (Sprouts, Whole Foods, etc.) And check out @bigmountainfoods social media pages and website for more info, a store locator and more great recipes!

Website: https://bigmountainfoods.com/

Facebook: https://www.facebook.com/bigmountainfoods/

Instagram: https://www.instagram.com/bigmountainfoods/

Twitter: https://twitter.com/bigmountainfood

#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

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Other recipes you may enjoy:

Spicy Pork Udon Noodle Soup

Thai Chicken Peanut Noodles

Sweet + Spicy Shrimp Noodle Salad

 

Sweet + Spicy Shrimp Noodle Salad

Sweet Spicy Shrimp Noodle Salad

Serious Foodie recently invited me to participate in their Blogger Recipe Contest and I decided to make a delicious Sweet + Spicy Shrimp Noodle Salad using their awesome Asian Fusion Sweet Spicy Rub and Vietnamese Sweet Chili Hot sauce.

Sweet + Spicy Shrimp Noodle Salad

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.

spice rub on shrimp

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.

sauteed shrimp noodles and kale

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.

Sweet and Spicy Shrimp Noodle Salad

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 Sauces and Rubs

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!

Sweet Spicy Shrimp Noodle Salad

Sooooo easy and so delish… only serious foodies will understand!

Spicy + Spicy Shrimp Noodle Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

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

  1. Spray a grill pan with cooking spray and heat to medium-high heat.
  2. Sprinkle Serious Foodie rub on the shrimp and cook on the grill for 6 minutes, flipping halfway. Remove from the grill and set aside.
  3. Heat a large saucepan over medium heat and add shirataki noodles, stir fry for a minute.
  4. Add the Serious Foodie Sweet Chile Sauce and stir to coat.
  5. Mix in the baby kale and 1 tablespoon of cilantro and cook until the kale is slightly wilted.
  6. Stir the shrimp back in to the noodle mixture and add additional sauce if desired.
  7. 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!

https://www.theartfulgourmet.com/2021/11/sweet-and-spicy-shrimp-noodle-salad/

Also check out Serious Foodie’s social media pages for more fun posts and photos!

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#seriousfoodie #bloggerrecipechallenge

Garlic Basil Parmesan Chicken + Zucchini Bake

Garlic Basil Parmesan Chicken + Zucchini Bake

This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Trader Joe’s Italian Soffrito, salt and pepper.

Prep the Chicken and zucchini

Then drizzled with melted butter (or ghee) and Basil Parmesan olive oil (I love Harry and David’s brand!) and sprinkled with Parmesan cheese over the top.

Baked Chicken + Zucchini

The chicken is roasted together in one pan with chunks of zucchini that get super tender and caramelized in the oven, especially with the baked crunchy Parmesan cheese on top. You guys… this recipe is soooo good…and it’s healthy, #lowcarb and gluten-free too…(bonus!)

Garlic Basil Parmesan Chicken + Zucchini Bake

To serve, I topped the chicken and zucchini with some fresh parsley, red pepper flakes (optional) and a squeeze of lemon juice to give the dish bright, tangy flavors with a little extra heat just before serving.

Garlic Basil Parmesan Chicken + Zucchini Bake

It’s perfect served with some crusty bread, mashed potatoes or cauliflower, or pasta to soak up the savory juices, (but just as good served alone!) and you’ve got a delicious end-of-Summer meal that’s fresh, full of flavor and super easy to make!

Garlic Basil Parmesan Chicken + Zucchini Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Italian soffrito and Parmesan cheese, drizzled with melted butter and Basil Parmesan olive oil and topped with Parmesan cheese; which are roasted with chunks of tender caramelized zucchini.

Ingredients

  • 4 skinless, boneless chicken breasts
  • Sea salt and freshly ground black pepper
  • 2 medium zucchini, sliced into 1-inch chunks
  • 2 garlic cloves, finely minced
  • 2 teaspoons dried basil
  • 1 teaspoon Trader Joe’s Italian Style Soffrito Seasoning
  • 2 tablespoons Harry and David Basil Parmesan olive oil
  • 2 tablespoons melted butter or ghee
  • ½ cup grated Parmesan cheese
  • ½ cup torn fresh parsley, for serving
  • 2 tablespoons lemon juice, for serving
  • ¼ teaspoon red pepper flakes, for serving

Instructions

  1. Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed baking pan, and season with a little more salt and pepper.
  2. In a small bowl, combine garlic, dried basil and Italian Soffrito.
  3. Place chicken on the baking pan with the zucchini pieces and brush the melted butter/ghee and olive oil over the top. Sprinkle evenly with garlic, basil, soffrito mixture then top with Parmesan cheese.
  4. Roast in the oven until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes.
  5. Remove the pan from the oven, and drizzle lemon juice on top. Garnish with fresh parsley and red pepper flakes.

Notes

You can substitute chicken thighs if you wish and also do bone-in chicken, adding an extra 10 minutes to the cooking time.

https://www.theartfulgourmet.com/2021/09/garlic-basil-parmesan-chicken-zucchini-bake/

This recipe serves four people, so just double the ingredients for a larger crowd (making it on two sheet trays instead of one). Feel free to use chicken thighs if you prefer, or bone-in chicken (just add a little extra cooking time to the recipe). 

Garlic Basil Parmesan Chicken + Zucchini Bake

Adios Summer, Hello Fall! Enjoy 🙂

Keto Bacon & Cheese Egg Muffins

EggMuffins-Header

Bacon Egg Cheese Muffins2

Spring is finally here! I love this season because everything starts coming to life again and with all the fresh produce available I’m so motivated to cook some fresh and healthy food that’s low carb and #keto friendly too.

Bacon Egg Cheese Muffins

I usually make a big batch of these #Keto Bacon + Cheese Egg Muffins in a 12-muffin tin, and then I have a healthy breakfast for the rest of the week that’s great for on-the-go and days I don’t want to cook.

They’re loaded with lots of healthy protein with #organic #eggs, applewood smoked #bacon, cheddar #cheese, grated Parmesan cheese and a little half and half. And they’re loaded with lots of antioxidants with veggies like #garlic, onions, and chives and some hot pepper flakes for a little kick.

Bacon Egg Cheese Muffins

First cook your bacon in the oven, which is the best way to get it crispy and less greasy and messy. While you’re doing that, sauté the onions and garlic in some healthy olive oil about 5-6 minutes, and set aside. Then you whip up your eggs with some half and half, shredded cheddar cheese, grated Parmesan cheese, S+P and chives. Spray the muffin tin with some olive oil spray and add the bacon, and cooked #veggies to the eggs and stir together. Pour the egg mixture about 3/4 of the way into each tin and bake on 350 F for 25-30 minutes until the eggs are cooked through and fluffy. Let cool for a few minutes.

Bacon Egg Cheese Muffins

They should pop right out of the muffin tin and they’re ready to eat! I usually eat mine with some hot sauce too. Oh, and some extra crispy bacon on the side never hurt either. Feel free to add any other veggies you want to the mix (bell peppers, zucchini, tomatoes and mushrooms are all good #lowcarb options). Serve with a side of fresh mixed berries or greens if you like, too.

Bring on Spring! 

#Keto Bacon & Cheese Egg Muffins

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 12 egg muffins

Serving Size: 1

These Bacon Egg and Cheese Muffins are a great low carb / keto breakfast on the go! They're loaded with lots of protein with organic eggs, applewood smoked bacon, cheddar cheese, grated Parmesan cheese and a little half and half. And  they're loaded with lots of antioxidant veggies too like garlic, onions, and chives and some hot pepper flakes for a little kick.

Ingredients

  • Cooking spray
  • 5 slices applewood smoked bacon
  • 1 tablespoon olive oil or butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons minced chives
  • 8 large eggs
  • 3 tbsp. half and half
  • 1/2 tsp. red pepper flakes
  • Himalayan pink sea salt
  • Freshly ground black pepper
  • 1/2 c. shredded Cheddar
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350º and spray a 12-cup muffin tin with olive oil cooking spray.
  2. Place the bacon on a wire rack over a foil lined baking sheet and bake until crispy, about 15 minutes. Drain the bacon on a paper towel-lined plate, then chop or crumble into small pieces.
  3. Add chopped onion to a skillet with some olive oil or butter, and cook over medium heat until soft, 5 minutes. Add garlic and cook 1 minute more. Remove from heat and set aside.
  4. In a small bowl, whisk the eggs, half and half, red pepper flakes and season with salt and pepper to taste.
  5. Fold in cooked vegetable mixture, bacon, chives, Cheddar and Parmesan cheeses. Pour mixture into prepared muffin tin.
  6. Bake until cooked through and golden, about 25-30 minutes.
  7. Let the muffins cool for a few minutes before serving.
  8. Store in the fridge in an airtight container until ready to eat.

Notes

Feel free to substitute any veggies you like as well as cheeses. This is a great flexible recipe you can make your own and switch up easily.

https://www.theartfulgourmet.com/2021/04/keto-bacon-cheese-egg-muffins/

Beef and Mushroom Dumplings with Asian Dipping Sauce

Beef and Mushroom Dumplings

Beef and Mushroom Dumplings

Hey all! Happy Friday! And Happy Chinese New Year 2021year 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!

Beef and Mushroom Dumplings

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.

Beef and Mushroom Dumplings

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.

Beef and Mushroom 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 😉

Beef and Mushroom Dumplings

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 and Mushroom Dumplings

Enjoy and Happy New Year 🙂

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

  1. Place mushrooms, water chestnuts, green onions, and cilantro in a food processor and blitz until finely minced.
  2. Cook the ground beef in a large sauté pan over medium heat until no longer pink; drain and let cool for 5 minutes.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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!

https://www.theartfulgourmet.com/2021/02/beef-and-mushroom-dumplings-with-asian-dipping-sauce/

More Asian recipes you may enjoy: 

Kung Pao Beef

Kung Pao Beef with Cauliflower Rice

Chicken Peanut Noodles

Thai Chicken Peanut Noodles

Spicy Pork Udon Noodles

Spicy Pork + Kale Udon Noodle Soup

Black Pepper Caramel Chicken Udon

Black Pepper Caramel Chicken Udon Noodles

Sweet and Spicy Shrimp Stir Fry

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Keto Nashville Hot Chicken Sliders

Nashville Hot Chicken Sliders

Keto Nashville Hot Chicken Sliders

The #Superbowl is only a couple days away and I’m so excited it’s in #Tampa this year! To celebrate game day, I decided to make these Keto Nashville Hot Chicken Sliders and oh my gosh, they are deeeeelish.

Sliders

On FIRE, actually! (no pun intended).

Prince's Hot Chicken
photo: Roger Ho/Prince’s Hot Chicken

My recipe is inspired by the famous Nashville Chicken invented by Prince’s Hot Chicken in #Nashville, Tennessee. Their hot and spicy fried chicken is breaded with lots of cayenne pepper incorporated into the batter and is topped with a fiery-hot spiced oil served with two slices of white bread and kosher dill pickles. You can also get it as a Spicy Chicken Sandwich, which is served on a freshly baked bun with coleslaw, pickles, and either Kickin’ Ranch or Sweet Heat sauce. Their heat levels range from mild, to medium, to XXX hot! Hattie B’s also has an amazing Nashville Hot Chicken sandwich too except they use a Southern Comeback Sauce which is made with ketchup, mayo, chili sauce, lemon, Worcestershire sauce, garlic and spices.

The Spice Lab Nashville Hot Chicken Seasoning

My version is #keto-friendly and #lowcarb due to the fact that I decided to pan-sear the chicken with the spices and oil, instead of breading it and frying it (You could also grill the chicken as well). I used a handcrafted, small batch Nashville Hot Chicken seasoning by The Spice Lab, (which I found in Publix and they also sell online at Amazon). You can also make your own by mixing 6 tablespoons cayenne pepper, 2 tablespoons dark brown sugar, 1 teaspoon chili powder, 1 teaspoon garlic powder and 1 teaspoon paprika.

Homemade Keto Slider Buns

I also made these delicious homemade Keto Slider Buns that are made with almond flour, mozzarella and cream cheese, a little salt and baking powder, topped with melted butter and baked to a crispy perfection. They are so good and buttery, they taste like biscuits! Which is perfect with some spicy chicken, of course.

Nashville Hot Chicken Sliders

The sliders are topped off with Buffalo mayonnaise, dill pickle slices, Buffalo sauce, and broccoli slaw mixed with Blue Cheese dressing and each one is only about 2 carbs total which is the best part! So here’s how I made these bad boys…

Season Chicken

First, I sprinkled the chicken with the Nashville Hot Chicken seasoning on both sides,

Marinate Chicken

added  some buttermilk and hot sauce in a resealable large bag in the fridge to let marinate for a few hours . This lets all the flavors meld together and the buttermilk breaks down the proteins in the chicken to make it super juicy.

Keto Bun Ingredients

Then I made the keto buns by melting the mozzarella and cream cheese together with three eggs, almond flour and baking powder and salt, mixing it together into a dough.

Brush buns with melted butter

I separated the dough into six balls, and then flattened them a little on a parchment-lined baking sheet and brushed them with some melted butter. Then I baked them for about 12 minutes until lightly browned, and let them cool on a wire rack before slicing.

Broccoli Slaw w/ Blue Cheese

I made the broccoli slaw by mixing in about 1/2 cup of Marie’s creamy blue cheese dressing and letting it stay cool in the fridge while I made the chicken. You could also use ranch dressing here if you prefer, but I love the tangy, cooling blue cheese with the fiery hot sauce and spices on the chicken.

Cook and Slice Chicken

Next, I took the chicken out of the marinade and discarded that. Heated up some oil over medium-high in a large skillet and sprinkled more Nashville Hot Chicken Seasoning on both sides of the chicken, cooking about 8 minutes per side.

Toss Chicken with spicy oil

Then I sliced the chicken into pieces, and added them back into the pan with some additional oil to coat the chicken with all the delicious spices and brown bits in the pan.

Sliders

Once the chicken was done, i built the sliders by spreading some Buffalo mayo on the bottom bun, topping it with a few slices of the spicy chicken. Drizzled more Buffalo sauce on top of the chicken, then topped with sliced dill pickles, and blue cheese broccoli slaw.

Nashville Hot Chicken Sandwich

And you have my friends, a total masterpiece, guilt-free! And perfect for game day on Sunday! Bet you can’t eat just one 😉

Nashville Chicken Sliders {Keto/Low Carb}

Total Time: 50 minutes

Yield: 6

Serving Size: 1 slider

These Nashville Hot Chicken Sliders are totally delicious and served on Keto-friendly, low carb buns! Pan-seared spicy buttermilk chicken topped off with Buffalo mayonnaise, dill pickle slices, Buffalo sauce, and broccoli slaw mixed with Blue Cheese dressing. They are so delicious and each one is only about 2 carbs total which is the best part!

Ingredients

  • Nashville Chicken:
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 2 cups buttermilk
  • 1/4 cup hot sauce
  • 4 tablespoons Nashville Hot Chicken Seasoning, divided
  • Sea salt and freshly ground black pepper, to taste
  • 1/4 cup light olive oil or canola oil, divided
  • Keto buns:
  • 2 cups shredded mozzarella cheese
  • 4 ounces cream cheese
  • 3 large eggs
  • 3 cups fine almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons melted butter
  • Garnishes:
  • 1/4 cup Buffalo sauce
  • 1/4 cup Buffalo mayo
  • 12 pickle slices
  • 2 cups broccoli slaw
  • 1/2 cup blue cheese dressing

Instructions

  1. Nashville Chicken:
  2. Sprinkle the chicken on both sides with 2 tablespoons Nashville Hot Chicken seasoning. Combine the chicken, buttermilk, and hot sauce in a large resealable plastic bag or dish covered in plastic wrap. Let it marinate in the refrigerator for a few hours, up to overnight.
  3. Heat half the oil in a large skillet over medium-high heat. Remove chicken breasts from the buttermilk marinade and discard.
  4. Season the chicken with additional 2 tablespoons Nashville hot Chicken Seasoning and cook until golden brown on both sides, about 7 minutes per side.
  5. Slice chicken breasts into pieces and add additional oil into the sauté pan. Toss together over medium heat for a few more minutes until chicken pieces are fully coated with the oil and spices. Remove from heat and set aside, covered in foil, until ready to build sliders.
  6. Keto buns:
  7. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  8. In a large microwave-safe bowl, add the mozzarella and cream cheese. Heat on high for 2 minutes until melted.
  9. Add the eggs and stir to combine, then mix in the almond flour, baking powder and salt.
  10. Form the dough into 6 balls, and slightly flatten on to the parchment paper.
  11. Melt the butter and brush over the tops of the slider buns.
  12. Bake for 10-12 minutes until buns are golden brown; let cool slightly before slicing in half.
  13. Make the broccoli slaw by mixing the blue cheese dressing in with the slaw in a medium mixing bowl.
  14. To assemble the sliders, spread the Buffalo mayo on the bottom buns. Top with a few pieces of the Nashville chicken, 2 pickles, drizzle with Buffalo sauce. Add 1/4 cup broccoli blue cheese slaw mixture and the top halves.
  15. Serve immediately with additional hot sauce on the side, if desired.

Notes

I used Nashville Hot Chicken seasoning from The Spice Lab, which you can find on Amazon or at Publix, or feel free to make your own. You could also use ranch dressing on the broccoli slaw if you prefer, and grill the chicken breasts instead of pan-searing them for extra char and flavor.

https://www.theartfulgourmet.com/2021/02/keto-nashville-hot-chicken-sliders/

Nashville Hot Chicken Sliders

 

 

 

 

 

 

 

Nashville Hot Chicken Sliders

Tampa-Style Cuban Egg Rolls :: Super Bowl 2021!

Tampa-Style Cuban Egg Rolls

Tampa-Style Cuban Egg Rolls for the Super Bowl 2021!

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.

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.

Tampa-Style Cuban Egg Rolls

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!

Cuban Sandwich
photo: Columbia Restaurant

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!

Cuban Mojo Pork

#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.  

Cuban Mojo Pork

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.

Prep ingredients

Cut the other ingredients (ham, swiss, salami, pickles, yellow mustard) and get ready to make the egg rolls. This is the fun part!

Prep Egg Rolls

Start a little egg roll making station like I did above and get movin’ on these delicious crispy bundles of goodness.

build egg roll with layers

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.

Wrap egg rolls

Roll up each egg roll wrapper from the pointy end at the bottom, fold in the sides and roll up to seal.

Prep egg rolls to bake

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. 

Make the Mustard-Mayo sauce

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. Bake the egg rolls

Once the egg rolls are done, let them cool for a few minutes before serving.

Place egg rolls on a platter with sauce on the side

Serve them on a platter and garnish with more chives…serve the dipping sauce on the side.

Tampa-Style Cuban Egg Rolls

Absolutely delicioso and totally addicting! And you’ll be able to celebrate the Superbowl in style, Tampa-style that is 🙂

Tampa-Style Cuban Egg Rolls :: Super Bowl #2021!

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

  1. Make Mojo Pork:
  2. 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*)
  3. 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.)
  4. Cool roast completely and cut into 8-12 thin slices, and store the leftover roast in the fridge for up to 1 week.
  5. Make the egg rolls:
  6. Turn the the oven heat up to 425 F. Cover a baking sheet with non-stick foil or parchment paper.
  7. 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.)
  8. 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.
  9. 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.
  10. Continue with the remaining egg roll wrappers.
  11. Lightly brush the egg rolls with melted butter or oil, evenly on both sides.
  12. Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until crispy and golden brown.
  13. Make the dipping sauce:
  14. 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.
  15. 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.

https://www.theartfulgourmet.com/2021/02/tampa-style-cuban-egg-rolls-super-bowl-2021/

Tampa-Style Cuban Egg Rolls

Look at all this

Tampa-Style Cuban Egg RollsCRISPY. CHEESY. SAVORY. GOODNESS.

Tampa-Style Cuban Egg Rolls

Serve them with the tangy Mustard-Mayo Dipping Sauce..sooo good!

Cut egg rolls

Cut the egg rolls in half if you want smaller pieces…

DELISH!

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!

Tampa-Style Cuban Egg Rolls

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: 

Website

Facebook

Twitter

Instagram

YouTube

#ChefYaki #TwinDragon #JSLFoods #BloggerRecipeChallenge #TheArtfulGourmet #artfulgourmet #kristenhess

Sausage, Kale and Veggie Soup {Low Carb / Keto}

Sausage-Kale-Veggie-Soup

Whenever it’s cold outside, I crave a big pot of #soup or stew to warm my bones and forget that its Winter outside…I’m used to the NY Winters I grew up with, but down here in Florida it’s a little crazy for it to be so chilly right now!

Sausage-Kale-Veggie-Soup-3

So I made a big pot of this #delicious Sausage, Kale and Veggie Soup, which seemed perfect for a major binge-watching session of Bridgerton on Netflix. (Have you seen it yet!? #OMG I am in #love with that show! No time for a full review here but I’ll talk more about that later in my Winter #2021 Things I Love post coming up next week..A must see if you like historical dramas!)

Sausage-Kale-Veggie-Soup-2

Not only is this soup super comforting, but it’s #healthy, #lowcarb and #keto-friendly and quite filling too! I made it with some spicy ground Italian sausage (you can also use sweet sausage instead if you like less heat), a few big handfuls of fresh baby kale, and sautéed lots of fresh veggies too – carrots, celery, garlic, onions, parsley and zucchini. Then I simmered it all together with some beef broth, Everglades seasoning, Italian seasoning, olive oil + red pepper flakes into a big pot of goodness.

Sausage-Kale-Veggie-Soup-4

I topped it off with more fresh parsley and grated Parmesan cheese and went. to. TOWN. And of course served it with a glass of crisp white wine to go with.

Feel free to substitute #vegan sausage, white cannellini beans, sliced baby Bella mushrooms, a few halved baby potatoes or cauliflower florets / cauliflower rice instead of the Italian sausage if you want to make the soup #vegan or #vegetarian…but you might want to add more seasonings and a little more olive oil if not using sausage to amp up the flavors. You can also use ground turkey or chicken instead of sausage if you prefer… (not vegetarian but a little healthier and less fat). And it’s just as delicious with chicken broth or veggie broth too.

Anyway you make it, I hope you enjoy and stay warm! What better way to spend a weekend afternoon than a good show and some comfy soup? 🙂

Sausage + Kale Veggie Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 8

Serving Size: 1 1/2 cups

This is a super delicious and comforting soup for the Winter made with Italian Sausage, Baby Kale, and lots of veggies like carrots, celery, garlic, onions, and zucchini all simmered together into a big pot of goodness. Topped with fresh parsley and Parmesan cheese - all you need is some crusty Italian bread and a glass of crisp white wine to make it a healthy meal. Enjoy!

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound ground Italian sausage (sweet or spicy)
  • 2 carrots, chopped or sliced
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • Sea salt and pepper, to taste
  • 5 cups beef broth (or chicken or vegetable)
  • 1 zucchini, halved and sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Everglades seasoning (or seasoned salt)
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 2-3 cups fresh baby kale, shredded
  • 1/4 cup fresh parsley, chopped, plus extra for garnish
  • 1/2 cup Parmesan cheese, plus extra for garnish

Instructions

  1. Sauté 1 pound ground Italian sausage in 1 tablespoon olive oil over medium-high heat in a Dutch oven for about 5 minutes until sausage was no longer pink; remove from pot with a slotted spoon into a mixing bowl.
  2. Add the carrots, onion, celery, and garlic into the same pot with additional tablespoon olive oil, salt and pepper (to taste), and cook for another 5 minutes until veggies are soft.
  3. Add the cooked sausage back in to the pot and add the broth, sliced zucchini, Everglades seasoning (or seasoned salt), garlic powder, red pepper flakes (if using), tomato paste, Italian seasoning; bring soup to a boil.
  4. Reduce heat and simmer the soup over medium-low heat for 10-15 mins. Add two large handfuls of fresh baby kale (about 2-3 large cups), and chopped fresh parsley; simmer another 5-10 mins until the kale is wilted.
  5. Stir in 1/2 cup grated Parmesan cheese at the end and serve hot with a little more cheese on top. Garnish with additional fresh parsley and serve with a glass of wine and crusty Italian bread, if desired.

Notes

You can sub vegan sausage, white cannellini beans, sliced baby Bella mushrooms, a few halved baby potatoes or cauliflower florets/rice instead of sausage to make it vegetarian...you might want to add more seasonings to taste, and add a little more olive oil if not using sausage for amped up flavors.

You can also use ground turkey or chicken instead of sausage if you prefer. (not vegetarian but a little healthier and less fat).

https://www.theartfulgourmet.com/2021/01/sausage-kale-and-veggie-soup-low-carb-keto/

More soup recipes you may enjoy: 

Classic Minestrone Soup

French Lentil Vegetable Soup

Veggie and Bean Soup

Crunchy Baked Taco Wonton Cups

Crunchy Baked Taco Wonton Cups

Crunchy Baked Wonton Taco Cups

Hey all, happy New Year! I was recently invited to participate in JSL 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!

Baked Taco Wonton Cups

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!

Twin Dragon Wonton Wrappers

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. 

Cook beef and veggies

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!

layer wonton cups

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.

Baked Wonton Cups

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.

Baked Taco Wonton Cups

Serve on a platter with some salsa and sour cream and garnish with cilantro or green onions.

Baked Taco Wonton Cups

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.

Baked Taco Wonton Cups

Any way you make them you can bet they’ll be the hit of the party!

Baked Taco Wonton Cups

Baked Taco Wonton Cups
Baked Taco Wonton Cups
Baked Taco Wonton Cups

Crunchy Baked Taco Wonton Cups

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 12 Wonton Taco Cups

Serving Size: 1

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

  1. Preheat oven to 375 degrees F.
  2. Spray a muffin pan with cooking spray and set aside.
  3. Heat a large saute pan with oil and cook ground beef and onions until no longer pink.
  4. Add garlic and cilantro and cook for an additional minute.
  5. Add taco seasoning and water and reduce heat to medium; cook for an additional 5 minutes to let flavors meld.
  6. Stir in the corn and diced tomatoes with chilies, cook for 5 minutes more.
  7. Line each cup of prepared muffin pan with one wonton wrapper.
  8. Add 1 1/2 tablespoons of taco meat mixture and 1 tablespoon of cheese into each wrapper.
  9. Repeat layering with another wonton (pressing down a little bit) and add more taco meat and cheese into the pan.
  10. Bake for 10-12 minutes until the wontons are golden brown and crispy and the cheese is melted.
  11. 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.

https://www.theartfulgourmet.com/2021/01/crunchy-baked-taco-wonton-cups/

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!

Baked Taco Wonton Cups

 

Baked Taco Wonton Cups

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.

Website

Twitter

Facebook

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Instagram

#JSLFoods #BloggerRecipeChallenge #TwinDragon #ChefYaki

Spicy Crab Cakes w/ Creole Mayo

Spicy Crab Cakes

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!

Spicy Crab Cakes 3

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!

Spicy Crab Cakes

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!

Spicy Crab Cakes w/ Creole Mayo

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!

Spicy Crab Cakes 2

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 🙂

Spicy Crab Cakes w/ Creole Mayo

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Serving Size: 2 crab cakes

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

  1. MAKE CRAB CAKES
  2. Preheat oven to 350 degrees. Spray a large baking sheet with cooking spray.
  3. 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.
  4. Form into 8 patties and place on nonstick greased baking sheet. Brush oil on top of the crab cakes.
  5. 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.
  6. Garnish with more fresh parsley or green onions; serve with side of Creole Mayo.
  7. MAKE CREOLE MAYO
  8. In a small bowl, combine mayonnaise, lemon juice, hot sauce and Creole seasoning. Adjust amounts to your liking (less or more spicy).
  9. Serve sauce with Crab cakes on top or on the side.
https://www.theartfulgourmet.com/2020/12/spicy-crab-cakes-w-creole-mayo/

Other Crab Cake recipes you might enjoy:

Maryland Crab Cakes with Tartar Sauce

Food + Wine Baltimore Crab Cakes

Keto Crab Cakes