Thursday, July 2, 2015

Banh Mi Hot Dogs

Lately I have been pondering the hot dog.  I rarely put it on my meal plan even though burger night is a weekly event.  Why not a hot dog night?  Is it perhaps because I know it's terrible for me?  Possibly.  How about if I pile it high with vegetables?  Now, it's a meal.

Banh Mi Hot Dogs
Adapted from Cooking Light Magazine

4 hot dogs
4 buns
1 carrot
1/2 cucumber
1 jalapeno
1 shallot
1/2 cup cider vinegar
1/2 cup water
1 tsp sugar

1. Thinly slice shallot, jalapeno, and cucumber.  Use a vegetable peeler to make carrot ribbons.  Place in a bowl with vinegar, water, and sugar.  Allow to sit while you cook the hot dogs.
2.  Before serving, drain vegetables.  Top cooked hot dogs with a hearty scoop of pickled vegetables.
*Feel free to also top these dogs with some cilantro or siracha.

This will totally transform your next hot dog experience!

Monday, June 29, 2015

Cheeseburger Goldfish Review

In the past few years Goldfish has been having a field day coming up with new flavors.  This cheeseburger flavor is the latest in their flavor making mania.

I was surprised and impressed with the ability to recreate burger and ketchup in Goldfish form.  When you eat a handful of them they end up tasting just like cheddar, but on their own there is no mistaking the smokey taste of a burger and the tomato-y ketchup flavors.

Should you serve these at your next bbq instead of grilling actual burgers? Probably not.  But they are a fun unique snack to serve up!

Thursday, June 25, 2015

Chicken Salsa Verde

This recipe is very popular in the Pinterest and blog world.  After it was recommended to me by a friend, I finally decided it was worth a try.

Chicken Salsa Verde

2 boneless, skinless chicken breasts
1 cup salsa verde
1 tsp oregano
1 tsp cumin

1. Throw it all in the slow cooker and set it on low for 4-6 hours.  Shred chicken with tongs.  The chicken in now ready for tacos or rice or whatever you want!

AMAZING!! You guys this recipe is impossibly easy and unbelievably delicious.  It is a must try.

Monday, June 15, 2015

Pizza Monkey Bread

This beautiful creature graced the cover of Cook's Country Magazine a few months ago.  Since then it has been staring my down from the coffee table daring me to undertake the recipe.

As with most Cook's Country recipes, there are plenty of steps to follow.  There isn't anything particularly challenging about the steps, but this is definitely more involved than making a regular pizza.  That is meant to just be a heads up, not to frighten you.

Pizza Monkey Bread
From Cook's Country Magazine

2 balls of pizza dough
4 oz pepperoni, sliced
3 tbsp olive oil
3/4 cup Parmesan cheese
1/2 tsp dried oregano
8 mozzarella sticks

1. Roll out each dough ball into a 10 by 6 inch rectangle onto a floured surface.  Let sit for 15 minutes.
2. Microwave pepperoni for a minute to render it's fat.  Remove pepperoni from its container.  Mix pepperoni juice with olive oil**.  Use  this mixture to grease your bundt pan. Combine Parmesan and oregano in a small bowl.
3.  Roll dough into larger rectangles (18x9 inches).  Starting 2 inches from the long end of the rectangle, line up half of your pepperoni slices. Lay 4 mozzarella sticks on top.  Sprinkle half of the Parmesan mixture alongside mozzarella.  Roll dough tightly, pinching ends to seal.  Repeat with other dough.
4.  Cut each log in half, pinch ends. Cut each half into thirds, pinching the ends.  Place a layer of dough balls into prepared pan.  Brush tops with oil.  Layer remaining balls, brushing with oil each time.  Let rise for 30 minutes.
5.  Cook in a 400 degree oven for about 40 minutes.  Let cool for 10 minutes in pan, 10 minutes more on the serving platter.  Serve with your choice of tomato sauce.

**I am not a fan of pepperoni so I did not flavor my oil with it's rendered fat.  Instead I heated the olive oil with oregano and garlic and used that to brush my dough balls and pan with.  I did put some pepperoni into a few of my dough balls to please my hubby.


Check out that gooey cheesy inside! Yum!

Pizza monkey bread is the perfect dinner in front to the TV meal.  Make sure you have a nice bowl of marinara for dunking!

Sunday, June 7, 2015

Rosemary Parmesan Popcorn

Oh the glory of popcorn... I could go on an on about how popcorn is just simply the most magnificent snack, but let's just get down to business.

Here is the ingredient line up.  This recipe is not an exact science.  I will tell you I used 1/4 cup of oil for 3/4 cup of popcorn.  You should probably use a little more oil, I know I will next time, to make the seasonings stick a bit better.

I heated the oil with the garlic, rosemary, and Italian seasonings, in the microwave until it was fragrant.  Then I cooked the popcorn in this infused oil.  When the popcorn was popped I tossed it with plenty of parmesan cheese.

I typically don't like to mess with my popcorn, preferring it simply with salt, but this was a next level popcorn experience! So amazing, I cannot wait to try it again! 

What should I infuse my oil with next!?

Wednesday, May 27, 2015

Crab Cakes

So I totally cooked this dinner ages ago.  This post has just been sitting here waiting to be crafted.  I remember it was a delightful little project.  

I will be totally honest and tell you I used fake crab and it was damn good.  Who can afford to eat real crab, right?

Crab Cakes
From How to Cook Everything

1 lb crab meat
1 egg
1/4 cup mayonnaise, I used sour cream because I refuse to work with mayo
1 tbsp Dijon mustard
salt and pepper
2 tbsp bread crumbs
1 cup flour, for dredging
curry powder
2 tbsp oil
2 tbsp butter, or more oil

1. Mix together the crabmeat, egg, mayonnaise, mustard, and some salt and pepper. Add enough bread crumbs to bind the mixture just enough to form into cakes; start with 2 tablespoons and use more if you need it ( I needed more).
2. Refrigerate the mixture until you’re ready to cook. It will be easier to shape if you refrigerate it for 30 minutes or more, but it’s ready to go when you finish mixing.
3. Season the flour with salt and pepper and add some curry powder. Heat a large skillet over medium-high heat for 2 or 3 minutes. Add the oil and butter and heat until the butter foam subsides. Shape the crab mixture into 1-inch-thick cakes, dredge each in the flour, and cook, adjusting the heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes per side. Serve with lemon wedges and/or tartar sauce. (I used this awesome cucumber dill feta dip)

The curry powder is optional, but I loved it.  I fully embraced the curry flavors by serving up some Mediterranean curry cous cous on the side. 

Friday, May 22, 2015

Best Burger Recipes

With Memorial Day around the corner, BBQ season is in full swing.  I thought you might perhaps appreciate a little burger collection to get you (and your grill) fired up.

Happy summer everyone, let the burger bonanza begin!