Impossible Scotch Eggs with Duel Dipping Sauces

 

Scotch eggs are probably the thing I've missed the most since I went pescatarian almost 13 years ago. If you're not familiar with this often overlooked pub favorite, it consists of ground meat (typically sausage) wrapped around a boiled egg and then fried to crispy brown deliciousness and often paired with a spicy mustard dipping sauce -- sounds pretty eggcellent amirite?! 

Salm I Am App

Ahhh yes, the Salm I Am, not to be confused with Sam-I-am that fellow who likes green eggs and ham (which totally just gave me a new recipe idea by the way *mental note*). Salmon and eggs are probably in my top five favorite food combos of all time. There's just something about the rich and velvety texture of the eggs with the salty smoky flavor of the fish that hits the spot sooooo when your friend gives you FRESHLY smoked salmon straight from her fisherman relative (one of the many perks of living in the PNW) I had no choice but to let this delicious ingredient shine atop a golden pedestal.

Easy Summer Appetizers With TRISCUIT

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MadeForMore #Walmart #CollectiveBias

TRISCUIT crackers and I go way back, you see, I've never been much of a potato chip kinda gal so my mom would pack some crackers along with her famous grape and cheese kabobs (a genius invention if you ask me) in my lunches. To this day I still enjoy snacking on TRISCUIT crackers but instead of mindlessly eating them out of the box (which I often do) I decided to get a little creative and combine my favorite seasonal ingredients to make some party pleasing appetizers.

I headed over to my local Walmart and picked up my favorite flavors including: TRISCUIT Original Crackers, TRISCUIT Cracked Pepper & Olive Crackers, and my new favorite, TRISCUIT Smoked Gouda Crackers. With endless choices of seasonings and spices they provide the perfect base to build any small bite.

Some things to keep in mind when creating your appetizers is you want a balance of flavors and textures - sweet + savory, rich flavors + fresh herbs, crunchy + smooth, you get the idea. To assemble each recipe simply follow the steps starting with one and working your way up. For mine I used similar ingredients with different proteins and it only took me a little over 30 min. to assemble all three so whipping these bad boys up for a party would be easy!

A new spin on the classic deviled egg, this is the ideal breakfast food bite.

Not Your Mamma's Deviled Eggs

makes 15 appetizers

1.TRISCUIT Original Crackers
2.3-4 hard boiled eggs, sliced thin
3.4 strips of crispy bacon, chopped (optional for my vegetarian homies)
4.about 1 TBS of capers
5.Sprinkle of Paprika (optional)
6.Hand full of fresh dill for garnish

The perfect balance of tart, savory, and slightly sweet.

Maple Apple Bacon

makes 15 appetizers

1.TRISCUIT Smoked Gouda Crackers
2.1 green apple, sliced thin
3.3-4 strips of crispy bacon, crumbled
4.drizzle of pure maple syrup

*Side note: I learned through many a fallen apple that you should slice the apple thin, place it on the cracker, then top with bacon (duh Annie).

One of my all time favorite ingredients, smoked salmon, pairs perfectly with cream cheese, salty capers, and refreshing cucumber.

Salm I Am

makes 15 appetizers

1.TRISCUIT Cracked Pepper & Olive Crackers
2.Schmear of cream cheese
3.1 cucumber, skinned and sliced then in halves
4.1 fillet (8oz) of smoked salmon, flaked
5.About 1 TBS capers

What are some of your favorite flavor combinations? Are you more sweet or savory? For more inspiration on awesome apps, check out the TRISCUIT webpage and show off your creations with #MadeForMore.

How To Assemble a Fancy Cheese Board

Hey! Long time no post! Sorry I've been lagging lately, work has been taking a toll on my social life (and everything else that's fun for that matter) but I have decided to focus more on what makes me happy and less on the negative and what's more positive than a plate full of cheese, wine, and chocolate?


Nothing.

When we were in Waco, we stopped my this little community that had a cheese shop and decided to pick up some of their award winning Van Sormon cheese which is similar to a mild Swiss and was aged with cinnamon, vanilla, and sorghum. Since I have failed to fulfill my desire to make a fancy cheese board I thought this little locally produced wedge presented me with the perfect opportunity.

Look at that cheese-making man...

When constructing such a fine platter of epic culinary proportions here are some things to keep in mind:

-Try to switch it up with flavors and textures. For example, I choose a soft Brie with a hard mild cheese.
-Once you choose your cheese think about your other pairings - I prefer sweet & salty like apples + nuts or honey + sausage
-Keep in mind, a serving of cheese is around 4oz.
-Be creative with the base - you can use fruit such as apple slices, crackers, or pumpernickel squares
-Try providing a variety of beverages such as red/white wines and dark beers - people don't often associate beer with chocolate but a nice dark stout with a bit of dark chocolate is pretty spectacular!

Here's what we had in our spread:
-Sweet onion jam (onions + sugar + balsamic vinegar caramelized)
-Fresh grapes and apples
-Ritter dark & milk chocolate with almonds
-Honey
-Brie
-Van Sormon
-Spicy sausage
-Wheat crackers
-Pumpernickel squares
-Riesling
-Strawberry wine (GA produced)

As far as which wines are concerned - just go with what you like. Typically wines like Riesling, Merlot, Pinot Noir, and Cabernet Sauvignon are served with cheese plates but it's not like the Wine Police are gonna come to your house and tell you you're using the wrong wine so I would just go with your faves.

If you're really skilled in the seemingly impossible art of chalkboard writing you can even make a fun display for a party using chalkboard contact paper for a table runner and label all the different goodies (I have secretly always wanted to do this but alas, I don't really have a bunch of said friends to invite over just yet)

Whatever you do, just have fun! I really enjoyed investing in some quality cheeses and feeling fancy for an afternoon.

Japanese Cheesecake with Candy Sushi

This past Friday we held a celebratory send off party for my friend James over at Living Japanese. This guy is a beast, not only did he teach himself to speak, read, and write Japanese but he is also embarking on a year long study abroad program in Japan come August 31st. And what is a celebratory party without cake?! Nothing. It is nothing.

I have been wanting to try Japanese cheesecake for a while now, I have seen recipes floating around pinterest and after reading reviews, and google translating some things I finally came up with my own little recipe. Japanese cheesecake uses only half the amount of cream cheese that American cheesecakes require and they also incorporate whipped egg whites, making the texture very airy and almost mousse-like. I would recommend shutting the oven off and just letting the cake slowly cool down in the oven because it did sink quite a bit when I let it cool on a cooling rack. As for the candy sushi, they actually taste a lot better than one would think. I made them purely for a decoration and they ended up being quite delicious!

Japanese Cheesecake

7 ounces cream cheese, at room temperature
1/4 cup whole milk
1/2 cup sugar (divided)
3 eggs, separated
1/4 cup cornstarch (don't use flour)
2 tsp lemon juice
1 tsp pure vanilla extract
1/2 tsp cream of tartar
water (for water bath)
1/2 cup powdered sugar (for topping)

Directions:

1.Preheat oven to 350 degrees F. Spray a 9-inch cake tin with cooking oil spray.

2.Beat cream cheese with milk to soften. Add half of the sugar, egg yolks, vanilla, cornstarch and lemon juice, beat until smooth.

3.Beat egg whites in a separate bowl until foamy. Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 3-5 minutes. Gently fold beaten egg whites into the cream cheese mixture, then pour batter into cake pan and smooth the surface.

4.Place cake pan into a larger roasting pan and place in lower rack of oven. Pour enough water into the roasting pan to come half way up the side of the cake pan.

5.Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean. When the cake cools, shift a thin layer of powered sugar over the top.

Candy Sushi!

What you'll need...

- 1 box of fruit roll ups
- 1 bag of Swedish fish
- 1 small bag of twizzlers (cut to size)
- 1 (10oz.) bag of marshmallows
- 3 TBS butter
- 6 cups Rice Krispy cereal
- a reallllyyyyy sharp knife

Assembly:

It's pretty straightforward and 1,000 times easier than making real sushi. Simply unroll the green/blue fruit roll up and pat down a thin layer of prepared rice krispies and place two twizzlers at the base of the roll facing you. Roll up the sushi tightly, then cut into pieces. To make the "sashimi" roll I just rolled out a bit of rice crispy and places a Swedish fish on top then wrapped it with a piece of cut green fruit roll up.

Grilled polenta cakes topped with toasted sesame asian slaw and bbq pulled pork (vegetarian option too)

Have you ever had that experience when you're cleaning out your kitchen cabinets and you discover a long forgotten ingredient that you haven't thought of in ages but once you find it an amazing meal idea strikes? It's kind of like finding a new dress that's been stuffed in the back of your closet that you forgot you had...I love this feeling. Moral of this story is, I found a bag of polenta today! Polenta is typically served in traditional Spanish dishes, it resembles grits but they have a slightly different flavor. Polenta is particularly delicious when prepared with Parmesan cheese (but really, what isn't better with cheese? Am I right?) it just gives it some flavor while adding to the creaminess. I paired it with some good ol BBQ and some Asian slaw for some added texture. This meal would make an awesome entree OR you could cut the polenta into smaller circles and serve them as an appetizer!

Grilled Polenta Cakes

makes about 12-15 cakes

6 cups water
2 cups polenta
2 tsp salt
1 tsp pepper
1 TBS butter
1-2 TBS milk
1/4 cup Parmesan cheese (optional)

Directions:

1.Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.
2.Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for about 30 minutes.
3.Finish by stirring in the cheese and salt to taste, if polenta dries out you might want to add a splash of milk.
4.Pour polenta into a sheet pan, spread evenly and let cool. Cut into desired shapes and grill on each side.

By grilling it, you're just creating a nice and crisp layer on both sides, trust me, it's worth the extra step!

Toasted Sesame Asian Slaw

1/2 a head of red cabbage, shredded (you could you regular cabbage if you prefer)
2 carrots, peeled and shredded
1/4 cup fresh cilantro leaves, mined (equals about 2 tsp when minced)
1/4 cup mayonnaise
1/4 cup light sour cream
1 TBS white vinegar
1 heaping TBS crunchy peanut butter
1 TBS toasted white sesame seeds
1 tsp sesame oil
splash of lemon juice
salt and pepper to taste

Method:

1.Combine everything and mix. Refrigerate when finished.

BBQ Pulled Pork

For my home made BBQ sauce click HERE or you can just use your favorite brand

for the pork...

Dry rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Directions:

1.Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
2.Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
3.When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

*Pulled pork recipe from Tyler florence

For a vegetarian option try THIS

Spicy shrimp bites

I must admit, I am not usually one for appetizers, to be honest, I've always thought they were a tad unnecessary. I mean, the star of the meal is always the entree so why would I want to fill up on a pre-meal meal? There are some exceptions to my rule, instance 1 - if that said "appetizer" is delicious freshly baked bread, and instance 2 - if you're at a wedding or some other fancy event and they're taking forevvverrrr to feed you, in that case, give me some darn appetizers! I've been thinking lately though, maybe I should give appetizers another shot, after all, it's not their fault that they're really just mini teaser entrees, they deserve some attention too.

These delectable little zesty shrimp bites are sure to be a hit at any party or get together...or you can just be like me and hog them all for yourself (no one will know). What's great about these is they have all the textures you crave in an app. The slight crunchiness of the bean cake, the wholesome "grilled" flavor of the shrimp, the cool and creamy feel of the sour cream, and the slight kick at the end with the sriracha, with all these things combined it's sure to be a fiesta in your mouth! (Yes, I went there).

Spicy Shrimp Bites Patties:

1 (15oz) can black beans, drained
1 (15oz) can yellow corn, drained (or you could use fresh off the cob)
1 (4.5ox) can of green chili peppers
1/3 cup AP flour
1 tsp salt
1 tsp white pepper
1 tsp paprika
1 TBS cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 cup panko bread crumbs (for coating)
enough vegetable oil to just cover the bottom of the pan

Directions:

1.Heat oil in a medium sized saute pan on medium high heat.

2.Combine all the ingredients excluding the flour and the panko in a bowl and mix thoroughly, test to make sure seasoning is to your liking. Add the flour and mix.

3.For bean mixture into balls (I used a small cookie scooper) and roll in panko. Place in the hot pan and press down on balls lightly with spatula until round patty shape forms.

For the shrimp:

1 pound of raw frozen deveined shrimp, thawed, shells removed
1 TBS vegetable oil
2 TSP lemon oil (or just a squeeze of fresh lemon juice)
cumin for dusting shrimo

Directions:

1.Pat shrimp dry with a paper towel and dust lightly with cumin on both sides.

2.In a medium saute pan, heat oils on medium high heat and cook shrimp until light pink in color, slightly firm to the touch, and curled up.

To assemble:

Take a black bean and corn patty, top with a small dollop of sour cream, then grilled shrimp, a drop of sriracha, then a cilantro leaf (optional)