Sometimes you get into a culinary rut and as much as you want inspiration to strike, it’s not coming. For this distancedishes date, Amanda had a night to herself and treated herself to a dinner she found quite exciting. Feeling a bit gloomy and uninspired that weekend, I was much more excited to lay in the fetal position and feel sorry for myself. Still wondering what I would make, even a few hours before our skype session, I thought that I would make something for those nights when nothing sounds good.
Sometimes, you’ve just been really on point all week and you’re just tired of bringing it. Sometimes you feel like you’ve been doing the same old thing for all your dinners lately and everything is so…blah. Sometimes, its a weeknight and you had a long day at work and just need food. Sometimes, you don’t want to deal but your tummy is still a-grumblin. All of that is fine. You should still probably eat though.
I know there have been quite a few pizza type things from me lately, but it’s so easy if you take a few shortcuts and I’ve been in the mood for easy lately, okay? It’s comfort food with its cheesy and bready goodness and you can make it as easy or fancy as your heart desires (and depending on where you are in your food rut). A buffalo chicken pizza is pretty low maintenance, especially if you get creative with the crust (go store-bought, or hey, use a tortilla, whatever). It’s a nice break from the traditional tomato and cheese flavors but still so comforting. Give it a try when you’re feeling good or just need a break, it’s great for all times!
- 1 1/2 cups cooked and shredded chicken (however you wanna get there, store bought rotisserie, some instant pot breasts, or just bake)
- 8 oz cream cheese, softened
- 1/4 cup hot sauce (plus a little extra)
- 3-4 green onions, chopped with whites and greens divided
- 1/2 cup ranch dressing.
- 8 oz mozzarella cheese
- Salt & Pepper as desired.
- Pizza crust of your choice (see above–yeah I did not go homemade this time)
- Cornmeal for dusting
- Preheat your oven to 425°F for at least 30 minutes.
- To make the buffalo chicken spread, stir together shredded chicken, cream cheese, hot sauce, the whites of the green onions and salt and pepper if you would like. If you’re using cold chicken, it may take some effort for this to come together and I would recommend a stand mixer. If you’re really not feeling cooking, you can stop here, warm this up and curl up with a bowl of this and some corn chips and dip to your heart’s content. We usually make this as just a dip for potlucks (some ranch dressing in it makes it even better!).
- Roll our pizza crust onto a peel or baking sheet dusted with cornmeal. Brush your ranch dressing onto the crust, leaving about 1/2 inch unbrushed on the outside all over.
- Spread your buffalo chicken spread evenly onto the pizza and top with the mozzarella cheese evenly. Sprinkly the greens of the green onions on top.
- Bake on the baking sheet or pizza stone/steel (or both) for 20-25 minutes until crust is cooked, cheese is melted and a little bubbly, and everything is a little golden. Remove the pizza from the oven and allow to cool for 5-10 minutes before slicing–everything usually becomes a melty mess if I try it before cooling. Drizzle a little extra hot sauce over the pizza so you feel fancy, slice, serve and enjoy while you await for culinary inspiration to return to your life.
Wine Pairing: ugh, I don’t know, what do we even have? Yeah ok, pour me some of that.
But seriously if you have more energy than I had, a dry Rose, Riesling or even Champagne would be a nice match.
This week for our DistanceDishes date, Amanda and I had German foods on the mind with both of us recently attending local Oktoberfest celebrations in our respective states. While Amanda arrived in style with her spiffy new dirndl to an impressive Florida/German celebration, my experience was a little less…authentic. While the local brewery’s Oktobertfest event was wonderful in the beer selection department, the food was a bit lacking. This inspired me to have a little home-based Oktoberfest celebration of my own, complete with a few Bavarian-inspired munchies.
Full disclosure, I had never heard of Obatzda while in Germany (although food wasn’t really my thing past french fries when I was there) and this recipe is more “inspired” than authentic. Typically this cheese spread was a way to use up leftover Camembert or brie cheese, and the spices were added to change any “off” flavors into something else delightful. Now, I love me some brie, but it’s never quite the same the next day and I certainly don’t need to be eating a whole wedge in one sitting (can…but shouldn’t…). Since I had some leftover from a cheese plate, why not? An extra creamy cheese seems to sometimes be optional and is usually cream cheese. However, since I was introduced to Laughing Cow cheese while living in Germany, I thought it seemed appropriate (and it’s delicious in this). While it may not be the exact same being served in the tents over in Munich, this recipe is certainly going to be making more of an appearance in my home all year round.
- 5 oz brie cheese, softened (rind and all)
- 1-2 tbsp butter, softened wedges
- 4 Laughing Cow Creamy Swiss cheese
- 1 tsp paprika
- 1-2 tbsp finely minced onion (depending on your desire for “bite”)
- 1/4 tsp salt
- 1/2 tsp caraway seeds
- 2-3 tbsp German Beer (I used Hoegaarden)
- Allow the brie cheese to come to room temperature. In a small mixing bowl, mash brie and butter with a fork, food processor or immersion blender until mostly mashed with minor lumps.
- Add laughing cow, paprika, onion, salt, caraway, and beer and stir with a wooden spoon, your food processor/immersion blender to make sure everything is incorporated. If you would prefer your cheese spread to be a little more spread-y, feel free to add more beer if you prefer.
- Return mixture to the fridge to allow flavors to mingle for at least 2 hours but overnight is even better.
- Before serving, allow the cheese to come back to room temperature and serve with a nice slice of rye bread, pretzels or any other vehicle of your choosing. Enjoy!
Wine Pairing: You could finish the rest of that beer you opened to add to the cheese, but if you’re set on the wine route, I would say a Pinot Grigio or Sauvignon Blanc might go well with the caraway and other biting flavors in the spread.
Come on, you missed us didn’t you? Well fear not! We’re back! Amanda and I each had fairly active summers, which made Skype and planning our next meal a little difficult. So, we took little break this summer but are back in the kitchens now that autumn is upon us.
For this DistanceDishes dinner, we wanted to make a meal that summed up our food experience of the summer. While Amanda had her own epic adventures (we’re talking international y’all), that I’ll let her sum up later, I had my own fair share of trips to the airport. For work, I was back and forth to Washington DC a few times this summer which allowed me to escape the usual food haunts at home. I’ve been back and forth to DC a few times this year and I’ve begun to make it a tradition to treat myself to delicious Thai food. I was also lucky enough to meet up with some great DC friends at a Jose Andres restaurant and gorge myself of delicious tacos (and margaritas). I wanted to combine these two great memories into my “summer dish” with some Thai themed tacos.
Two other, slightly lazy but also semi-appropriate reasons I went with this dish. With all the travel, I have become terrible at getting to the grocery store regularly. Also, as I was gone, my Thai Basil plant grew too large for itself and fell over. Since I only had a few days to use it up, these Thai Basil tacos were the perfect meal. Believe me though, my laziness is your benefit. This makes for a very flavorful, quick and easy meal any night whether you’ve developed a DC Thai food addiction or not.
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 2 tbsp mirin
- 1 tbsp minced ginger
- 4 cloves garlic, minced
- 1 tsp fish sauce
- 1 tbsp corn starch
- 2 green onions, diced with greens and white separates
- 1/2 medium yellow onion, diced
- 1 cup diced bell pepper (I used a combination of red and green)
- 1/2 cup roughly chopped Thai basil
- 1 lb ground beef
- Lettuce for topping
Avocado Lime Topping:
- 1/2 avocado
- 1/4 cup fresh cilantro
- 1/2 cup yogurt
- 1/4 cup lime juice
- salt to taste (1/4 tsp to start)
- In a small bowl, whisk together soy sauce, sesame oil, brown sugar, mirin, ginger, garlic, the whites of your green onions, fish sauce and cornstarch. Set aside.
- Over medium heat, add the ground beef to a medium skillet or saucepan. Break up the beef and cook until meat is browned, about 5 minutes. Remove the beef from the pan and transfer to a small bowl (or whatever holding area you prefer–paper plate for easy cleanup? Sure!) and drain excess fat (for responsible discarding).
- Return your pan to medium heat and add your diced yellow onion and bell peppers. Cook until onions become slightly translucent and bell peppers start to become soft, about 3-5 minutes.
- Return the cooked ground beef to your pan with the onions/peppers and pour your soy sauce mixture over ingredients in pan. Stir to ensure all ingredients are fully incorporated. Soy sauce mixture should begin bubbling and stir for an extra 1-2 minutes until sauce begins to thicken. Stir in your Thai basil and continue stirring until basil is just wilting.
- Remove from heat, garnish with greens of the green onions and prepare your tacos to serve.
For the avocado lime topping:
- Add all ingredients to a blender and blend until smooth. Place a dollop on top of a hefty scoop of your basil beef on top of a flour tortilla. Enjoy!
Wine Pairing: There are a lot of (delicious) flavors going on here, but a classic like a Cabernet Sauvignon probably wouldn’t be a bad choice. Cheers!
With the turn of the season and the heat in full swing, something about the start of the summer makes me want to entertain. For this theme week, we wanted to do some easy appetizers with a running theme that could be crowd-pleasers without being too much effort. While Amanda did amazing and fancy things with Balsamic Vinegar, I decided to go a little more “game day” with a series of sliders.
Since I was making a couple options, I knew I didn’t want any one type to dominate my time. With the electric pressure cooker to do the heavy lifting for the pork sliders, I was freed up to work on the other two options. I thought I’d cover my bases with the shredded pork in the pressure cooker, ground buffalo chicken sliders with ranch dressing and a vegetarian option of goat cheese and zucchini sliders. The zucchini was the surprise hit, and the herb yogurt sauce was such a great addition to this yummy little snack.
It is worth mentioning, if you don’t feel like standing over a pan or two waiting for all of these little patties to cook, you could always make these full size. Or if you don’t think this is enough slider options, check out our previous burger recipes, the Greek Chicken and Chickpea burgers which could easily be divided into more patties just before cooking.
Blackberry Pulled Pork
- 12 oz fresh or frozen blackberries
- 1/2 cup red wine
- 1 pork tenderloin (can also use about 1 lb pork shoulder preferred)
- Salt & Pepper
- 1 cup chicken broth
- Slider Buns
- Generously coat your pork tenderloin with salt and pepper on all sides. Add it to your instant pot along with the chicken broth. Seal your instant pot and cook on high pressure for 45 minutes and allow the pressure to release naturally when done.
- After the pressure has been released, remove the pork tenderloin and shred the meat with two forks. Return the shredded meat to your instant pot to keep warm while you cook the sauce.
- In a medium saucepan over low-medium heat, stir together the blackberries and wine. Allow the mixture to boil and reduce by half, stirring occasionally. About 10-15 minutes.
- When reduced, pass the mixture through a sieve to filter out any seeds and bits of berry.
- Place some of the shredded pork on a slider bun and top with a spoonful of the sauce. These are now ready to serve and enjoy!
*Mer’s Note: So there are some flavor combinations that are just classic, and I completely forgot Amanda did something similar previously. Because I was trying this one as a keto recipe, you might want to check out hers as an alternative as well. Both could be converted into sliders!
Buffalo Chicken Sliders
- 1 lb of ground chicken
- 5 tbsp buffalo sauce
- 1 stalk celery finely minced
- 1 medium carrot, shredded
- 3 green onions, greens and whites minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup panko breadcrumbs
- Ranch Dressing to serve
- Slider buns to serve
- Combine the ground chicken, buffalo sauce, celery, carrot, green onions, 1 tsp salt & pepper, garlic powder and breadcrumbs. Combine with your hands until all ingredients are fully incorporated. Separate the mixture and form/flatten into 16 equal patties.
- In a large pan over medium heat or a grill, cook the patties for about 2-3 minutes on each side or until cooked through. Place the cooked patties on slider buns and top with a dollop of ranch dressing to serve. Enjoy!
- 2 medium zucchinis, coarsley shredded
- 1 tsp salt plus a pinch extra for seasoning zucchini
- 2 oz herb goat cheese, crumbled
- 1/4 cup shredded Parmesan
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 egg
- 1 tsp cup panko breadcrumbs
- Pepper to taste
- 1 tbsp neutral, high smoke point oil (like canola)
- Slider Buns to serve
- 1/2 cup greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped
- Juice of half a lemon
- Sprinkle the zucchini with the pinch of salt and squeeze the shredded zucchini over a sieve and sink to release as much water as possible. If time allows, wrap the zucchini in paper towels and place in the sieve with something heavy on top to drain over an empty container for 30 minutes to an hour. While allowing the zucchini to drain, mix together your yogurt sauce.
- In a small bowl, combine the yogurt, herbs and lemon juice together and allow to sit in the fridgefor at least 30 minutes for the flavors to come together.
- Once you have released as much moisture from the zucchini as possible, combine the zucchini with the goat cheese, Parmesan, oregano, garlic powder, and the egg. Mix together and form into 16 flat patties (they will be very delicate).
- In a wide bowl or container, combine the breadcrumbs with the remaining salt and pepper to your liking. Meanwhile, heat a large pan with the oil over medium heat. Dip each zucchini patty into the breadcrumb mixture until you have an even coating and transfer directly to the heated pan. Until cooked, these patties are very delicate so I would recommend as little handling as you can manage.
- Heat the patties for about 1-2 minutes on each side until a brown and crispy, and the egg firms up the patty a little bit.
- Transfer to a slider bun and top with a dollop of your yogurt sauce to serve. Enjoy!
While Amanda and I were in Tampa running our very tiring Gasparilla Distance Classic Half Marathon, we knew we would be exhausted and ready for a nice breakfast to enjoy in our pajamas before crashing for a mid-morning to afternoon
nap recovery rest. I tend to get very specific in my food desired after a race, and with all the Gatorade and sugary gummy chews being consumed, I am ready to take a break from sugar by the end of the race, for a little while anyway. We also knew, because of that previously mentioned exhaustion, we didn’t want to work for this breakfast much. Enter: The Bread Boat Breakfast Bake.
This recipe is fairly similar to my Christmas Breakfast Casserole but with a wonderful carb substitution that makes this meal both beautifully presentable if you’re hosting a brunch and uniquely delicious (think: savory french toast). The beauty in this recipe, much like the casserole, is in its ability to be customized to your tastes and the fact that all the ingredients can be prepped ahead of time. You can easily assemble your bread boat, pop in the oven and then just as easily shower those 13.1 miles off while it cooks, or make a pitcher of mimosas for a brunch party and chillax. The first time we made this, we devoured the deliciousness before getting pictures, but I was so happy with the results I came home and made it again for the perfect weekend morning treat.
- 1 Loaf french bread
- 10 eggs
- 1/3 cup plain yogurt
- 1/2 tsp salt
- Pepper to taste
- 2 mini bell peppers, diced or 1/2 1 bell pepper
- 1/2 lb ground pork sausage
- 3 green onions, sliced and greens and whites separated
- 1/2 cup gouda cheese, shredded
- 1/4 cup velveeta cheese, shredded
- Preheat the oven to 375°F.
- Whisk together the 10 eggs, yogurt, salt and pepper and set aside while you prepare the rest of the ingredients.
- Brown the pork sausage in a skillet over medium heat and allow to cool slightly (can also be made a day ahead).
- With a serrated knife, carefully slice two lines vertically down your baguette about 1/4″-1/2″ from each long edge, do not break through the bottom of the bread crust, but get as close to the bottom as you dare.
- Using your hands, remove the bread from in between your two cuts so that most of the bread inside the crust is gone but the thick crust is still intact. If you need to use your knife to assist in pulling out the bread middle, do so carefully. Place the baguette onto a baking sheet lined with foil or a silicon baking sheet.
- Sprinkle in the sausage, onion whites, bell pepper and the two cheeses into the cavity of the baguette in whichever order you would like, but make sure you at least have some cheese on top.
- Slowly drizzle in your egg mixture over the bread cavity. This will require some time since you have so many ingredients so be patient. Make sure the egg soaks into the ingredients before adding more egg to avoid overflow. Once you think the bread can take no more egg, step away for a few minutes to allow it to soak into the bread. Then you should be able to add the rest.
- Once the baguette is full to the brim of eggs and other delicious things, sprinkle the onion greens on top and additional cheese if you would like.
- Bake for 55-65 minutes, or until the center of the egg mixture has set. If your bread starts getting too brown, you can cover it with foil.
- Once fully cooked, remove from oven and allow to cool for 5 minutes. Slice and serve. Enjoy!
Wine Pairing: I mean you know my go-to for breakfast foods is a mimosa by this point, but I just had a sparkling Rose the other day around brunch-time and can’t help but think how nice these two would go together.
One of the new kitchen toys Amanda received for Christmas was a baking steel. I had acquired one over the summer in an impulse purchase and we both love when one of us gets a new kitchen gadget upgrade. While we’ve both made a few recipes on our baking steels independently (let me tell ya, it’s a game changer), we decided to really test them out we needed a flatbread theme night. I had recently tried an out of the bow Asian-fusion pizza place and so I was interested in making something a little different than the normal pizzas. As you can probably tell from my trend of recipes, tomatoes don’t really excite me, and so traditional pizza doesn’t really excite me (much to my husband’s frustration). So for this DistanceDishes night, I wanted to make a pizza with some non-traditional theme and without tomato sauce.
Amanda’s Korean Styled pizza turned out excellent, and I will be making her recipe in the very near future as just her picture of the result made my mouth water (and you know how I feel about anything Bulgogi related). I wanted mine to be different enough, so I bring you the South American flavors in a flatbread with delicious chimmichurri as the sauce alternative. Each bite was an explosion of flavor, and so satisfying. If you don’t feel up for making a whole pizza out of these ingredients, the steak marinade is worth checking out alone. I was sneaking some bites as I assembled, and no part of this recipe disappoints. Don’t worry if you don’t have a baking steel, a stone or baking sheet will work just fine.
Steak Marinade Ingredients:
- 2 tbsp grapeseed oil
- 4 cloves of garlic, minced
- 1 tbsp aji amarillo (Optional)
- 1 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1/2 tsp Finely grated lime zest
- Juice from 1 lime
- 1/2 tsp Sharp Paprika
- 1 lb flank steak or skirt steak, cut into large strips
- Whisk together all the marinade ingredients and pour over steak strips in a shallow dish or plastic bag. Cover and allow to marinate in the fridge overnight.
- After, remove the steak from the marinade and pat dry. In a skillet over medium-high heat, sear the strips of steak so that they have a nice brown color on the outside and are rare on the inside. Allow to rest for 5 minutes and then cut the strips into 1/2 inch cubes. This can be done ahead of time, or while your pizza oven is preheating.
Chimichurri Pizza Sauce Ingredients:
- 1/4 cup curly parsley
- 1/4 cup packed cilantro
- 1 tsp dried mexican oregano
- 7 cloves garlic, roughly chopped
- 1 tsp red pepper flakes
- 1/2 tsp salt
- Juice 1 lemon
- 1/2 cup olive oil
- Roughly chop the parsley, cilantro and the garlic in a small bowl or blender. Add the oregano, pepper flakes, salt, lemon juice and olive oil and stir to incorporate.
- Using an immersion blender (or the regular blender), pulse to for break up the herbs and garlic until you have a paste-like consistency, but can still make out individual herb pieces. It should be only about 10-20 seconds of blending needed. Store the sauce in the fridge until ready to assemble your pizza.
- Pizza crust of your choice, go as store bought or homemade as you want
- Cornmeal for the bottom (if desired–you could also use semolina flour if you’d like)
- Diced Red Onions
- Diced Avocado
- Fresh Cilantro
- Diced Bell pepper
- Shredded Mozzarella Cheese
- Shredded Oaxaca Cheese
- Chimichurri sauce from recipe above
- Steak, cut into cubes from recipe above.
- Preheat oven to 450°F, and if you are using a stone or a steel, turn your oven on for at least 30 minutes before cooking so that the stone/steel can thoroughly heat.
- Roll out your pizza crust if needed. If transferring to a stone, sprinkle the back of a baking sheet or a pizza peel with cornmeal to form an even layer. Otherwise, sprinkle your baking sheet with cornmeal on the actual baking side. Place your pizza crust on top of this layer.
- Spread a layer of the Chimichurri sauce over the crust, top with the above listed toppings in the distribution of your choice. Place your baking sheet in the oven or slide the pizza off of the back of the baking sheet or peel and onto your stone/steel.
- Bake for 15-20 minutes until crust is slightly golden and cheese is melted. Remove from the oven and allow to cool for 5 minutes before slicing. Enjoy!
Wine Pairing: Even though we’re talking steak here, with all the spices in the marinade and pizza sauce, I think a chilled glass of Sauvignon Blanc would be a really nice pairing with the spicy flavors.
Both Amanda and I had a rough go of our most recent round of recipes. We were feeling something sweet and indulgent, but our ambitious recipe ideas fell a bit short this time. While I still have faith that our original visions will someday come to fruition, you know what they say: “Shoot for the moon. Even if you miss you’ll land among the stars.” Scientific accuracy of that phrase aside, these dessert cups were a happy accident when I was forced to improvise. Between having used up many of my ingredients on a failed casing for my nutella ricotta, I made this press in crust with the few essentials I still had on hand. The result was a savory complement to the sweetness of the chocolate hazlenut flavors in the filling.
At the end of the day, Amanda and I wanted to put our baking urges to good use and make something delicious. These little dessert cups, while not my original plan, did just that. They would be excellent for parties since they are bite sized, and would be sure to catch the attention of your guests (plus they can be assembled in advance–you know how I love that). However, you don’t need to wait for a party to enjoy this yummy treat.
Crust Cup Ingredients:
- 2 cups all purpose flour
- 2/3 cup of canola oil
- 1 tsp salt
- Water if needed
- A few drops of optional red food coloring
Ricotta Filling Ingredients:
- 1 15-oz container of whole milk ricotta cheese
- 1/2 cup whipping cream
- 1/4 cup of hazelnut chocolate spread, like Nutella
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- Chocolate shavings for garnish if desired
Make the Filling:
- If your ricotta cheese looks a little runny, it may be helpful to set the cheese over a strainer lined with cheesecloth, sitting on top of a bowl for drainage. Wrap the cheese in any leftover cheesecloth falling over the sides of the strainer and put something heavy on top. Allow to rest for 6 hours up to overnight in the fridge and allow it to drain.
- In a large mixing bowl with an electric mixer or stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
- In another bowl, combine the ricotta, chocolate spread, powdered sugar and vanilla and stir until everything is well incorporated.
- Carefully fold in the whipped cream and chill the filling for at least 2 hours or until you are ready to use. Can be made at least 2 days in advance (but be careful because you might eat it all before it makes it to assembly).
Make the crust:
- Preheat the oven to 450°F.
- Whisk together the flour and the salt and make a well in the middle. Drizzle in the oil and combine with a fork until a dough forms. If it looks dry, add water, one tsp at a time until it comes together. If you wanted to use the red food coloring, you can add it with the oil before adding to the flour to help it distribute evenly or you can add at the end to make a marbly pattern like mine pictured.
- Divide the dough into 12 balls in and press each one into a muffin tin so that it lines the bottoms and sides, like a cup.
- Bake for 10-15 minutes until the crust is dry. Allow to cool for 10 minutes before popping out of the muffin tins.
- If the top edges look a little rough, a microplane can help file off any craggly bits if that is something that might bother you, but otherwise you are ready to fill once the crust cups are fully cooled.
- Add the chocolate filling to a piping bag or plastic zip top bag with a bottom corner snipped off and pipe in to your cups.
- Top with shaved chocolate if desired or maybe even some chopped strawberry if you want to get fancy and enjoy! Keep chilled if not eating right away.
Wine Pairing: Maybe it’s because I made these around Valentines day (hence the red food dye), but I’m feeling a dryish Rose with this one. Something Maybe with berry undertones, but more on the tart side, that chocolate spread is sweet!
Still on the heels of our favorite food competition shows, Amanda and I were looking for a new challenge. This time, we wanted to see if we could use a single ingredient in three different courses. Of course, one would want something that could be used both in a savory and sweet capacity, which does limit some options. Being an ingredient that I love in basically all forms, I chose the lovely, yet humble potato. I am quite sure I would be able to and enjoy going off on a Bubba-esque from Forrest Gump speech regarding all of the potato forms and how delicious each one is. So, for this challenge, the potato seemed like a natural and budget friendly choice.
For the appetizer, I was still feeling the effects of watching one too many Food Network chefs create some fancy tasting menus and so I wanted a delicate and pretty appetizer for the first course. While this one is a bit labor intensive, they are very delicious and would for sure impress at a gathering. The savory mushrooms and cheesy potatoes make for a lovely combination. Stay tuned for the other two courses!
- 1 potato, shredded and kept in a bowl of water until ready to use
- 1 lb mushrooms, cleaned and sliced
- 1 shallot, minced
- 2 oz manchego cheese, shredded
- 1 tbsp butter
- 4 cloves of garlic
- High smoke point oil for frying (like vegetable or canola)
- Green onion for garnish
- In a small skillet over medium-high heat, add 1 tbsp of butter and add the shallots, garlic and the whites of the green onion. Saute until the shallots become translucent, about 1-2 minutes.
- Add the mushrooms to the pan and continue cooking until the mushrooms have released their moisture and have turned more brown, about 5 minutes.
- Mix together your shredded cheese and potatoes.
- Heat a cast iron skillet with about 2 tbsp of oil until the oil is shimmery.
- Spoon about 1 tablespoon worth of the potato/cheese mixture into the pan and flatten, and repeat until the skillet is full, but none of these potato beds are touching. You may be able to cook about 4-5 at a time.
- When the edges of the potatoes are beginning to look brown, after about 1-2 minutes, flip with a spatula and cook for an additional 1-2 minutes.
- When crispy and brown, remove the hashbrown beds and drain on a cooling rack with a paper towel underneath.
- Once the potatoes are cool enough to handle, plate with a spoonful of the mushrooms on top and garnish with the greens of the green onions. Enjoy!
Wine Pairing: The manchego cheese would probably go nicely with something simple, like Cabernet Sauvignon.
Halloween and October is always a fun time for me, and I love to get fun with the spooky theming of the holiday. While last year Amanda and I made something sinfully sweet to celebrate the day, this year we wanted to go “Spooky savory.” Amanda went incredibly brave with a scarily unfamiliar protein to our kitchens, but I decided to go a different route. I’m not sure if I would have had the access to such a disparate delicacy, but I certainly did not have the enthusiasm or fortitude to seek it out. Instead, this dish is a much more accessible in terms of grocery availability and friendliness of flavors to all palates.
This white bean and kale hummus is as easy to make as it is crowd-pleasing. The green color, while also packing a nutritional punch throughout the year, is easy to incorporate into an Halloween party plans as a very appropriate, on theme, munchie. The breadstick snakes, while a bit more time consuming, really accent this dip with both visual and flavorful contributions. The tomato and herbs in the bread, while also making these “snakes” more colorful, pair excellently with the lemony-garlic flavors of the hummus. Whether you’re dressed as Frankenstein or Wonder Woman, this appetizer is sure to keep the horrors of “Hanger” away.
White Bean Hummus:
- 1 can of great northern beans rinsed and drained
- 3 tbsp tahini
- juice from one lemon
- pinch of salt
- 1/4 tsp cumin
- 1/4 cup of water
- 1 1/2 cups packed kale (stalks removed–about 3 stalks)
- 2 tbsp olive oil
- Add all ingredients to a food processor and blend until the kale is incorporated to your liking, and the mixture is smooth. I did mine for at least 5 minutes, so settle in.
- If you like room-temperature hummus, this is ready to serve immediately. However, I prefer mine chilled and allowed it to sit in the fridge for at least 2 hours before serving. Could be made up to 3 days in advance and will last in the fridge in a sealed container for up to 5 days. Serve with “Snake” sticks or any hummus accompaniment of your choice.
Snake Breadsticks Ingredients
- 1 cup lukewarm water
- 2 1/4 tsp (1 packet) instant yeast
- 2 cups of flour
- 1/2 tsp salt
- 2 tbsp tomato paste
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/4 tsp dried rosemary
- Black sesame seeds for eye garnish
- 1 egg+1 tsp water
Snake Bread Stick Instructions:
- Add the lukewarm water and the yeast to the bowl of a stand mixer fitted with a dough hook. Allow the yeast to sit with the water for 2-3 minutes while you prepare the rest of your ingredients.
- Add the flour on top of the yeast/water. then the salt (be sure it does not touch the yeast), tomato paste, garlic powder, basil, and rosemary. Turn the mixer to low speed for 1-2 minutes everything is mixed together. Then, mix on medium speed for 4-6 minutes until the dough is elastic and smooth.
- Cover the bowl with plastic wrap and allow to sit for 45 minutes at room temperature.
- After those 45 minutes, preheat your oven to 300°F and turn the dough out onto a lightly floured surface. Divide the dough into 25 equal portions and roll into long strips. Make one end taper slightly to form the tail and keep the other end wide and flatten slightly to form the face. Repeat with all portions and place on a baking sheet in your preferred pose (slithering waves, coils, etc).
- Whisk the egg and water together in a small bowl and brush the egg wash over the prepared breadsticks. Add two black sesame seeds to the snake faces to form the eyes after the egg wash is applied.
- Bake at 300°F for 50 minutes. Allow to cool slightly before serving. Enjoy with the Witchy Hummus or as a spooky accompaniment to any dinner.
Wine Pairing: With the Mediterranean flavors of both the hummus and the bread, a refreshing Sangiovese would be a nice choice, but if you want to go all out, check out this “I’m Ready for Fall” cocktail that would be a great addition to any Halloween party.
While it might not feel like it to Amanda right now, or me for that matter, Fall is here! Alright, I might be feeling it a little bit more than Amanda (yay for 60° nights!) but I’m not really there quite yet (ugh, 85° days…). If I can’t bust out my knee-high boots and box of scarves just yet, I at least want to sip some flavors of Fall while I light my “Scents of Fall” candle and pretend my nose is a little chilly. This cocktail did just that.
With cinnamon, nutmeg and notes of ginger, this yummy adult beverage leaves the familiar comfort of Fall desserts on your tongue and the rum sure does help to make your tummy warm, even if it is too warm outside for something more of the Hot Toddy variety. This is also a great way to utilize that delicious, seasonal, apple cider hitting the shelves right now. Feel free to make yours a little cider heavy, it’s always a tasty choice.
- 2 parts spiced dark rum
- 1 part ginger beer
- 1 part orange juice
- 1 part apple cider
- Splash of lemon juice
- Dash of nutmeg
- Dash of cinnamon
- Stir all ingredients together* and pour over ice. If you want to get fancy, rim a glass with some cinnamon sugar and stick in a cinnamon stick. Enjoy!
*Note: I did use my cocktail shaker for this one, and it does work but just be warned that ginger beer has bubbles and will expand when agitated as my kitchen floor soon found out. I’m sure you all knew that but I’m not good at carbonation. okay?