Roasted Red Pepper Hummus

Lord have mercy do not bring hummus as a Christmas appetizer unless your entire family is vegan. I about got voted off the island for bringing hummus a few Christmas’ back. You know what, though? I am a grown up(kind of) and have my own blog now so I am just going to publish the recipe because I am a loud and proud hummus lover!

Embarrassing Fact: A few colleagues of mine had a hummus war competition and it just so happened to be on the day I was interviewing for a management position at my work. Well, ALL afternoon my stomach would not stop sounding like a blue whale searching for its family and couldn’t tell if I was just nervous OR overdosing on too much hummus.

P.S plain hummus is boring – make some exciting flavors and share them with me! I know roasted red pepper is pretty boring, too but I love it!!

Recipe

2 Cups chickpeas drained and washed
1/2 Cup Tahini (just buy it – I know it’s expensive but it’s what makes hummus HUMMUS)
1 whole lemon squeezed
1/4 Cup Extra Virgin Olive Oil
3 Cloves Garlic
1 Cup Roasted Red Bell Peppers (I roast mine on the oven – stick them in a ziplock once black- let them steam – take off the char and done)

How To

How easy is this? Throw it in the food processor and hit the Go button. Blend until smooth and the consistency you’d like – you may need to add additional olive oil. I crack fresh pepper on top one plated, a squirt of lemon, and a final drizzle of olive oil. Eaasy breezy beautiful snack. Pita chips, veggie sticks, naan bread. Gurl.

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Pesto & Ricotta Stuffed Shells

Meal Prep Alert!

I made these for this week’s lunches. They were easy, delicious, and can be either vegetarian or stuff them with chicken like I did this week. Let’s get started!

Ingredients
1 Box of Jumbo Pasta Shells
1/4 Cup Pesto (buy or make your own)
2 Shredded Chicken Breast
2 Cups of Alfredo sauce (buy or make your own)
2 Cups Shredded Mozzarella
2 Cups Chopped Finely Mushrooms
1 Cup of Ricotta
S&P

How To

The pasta shells need to cook about 8 minutes total and I lay them out on a sheet pan to cool. I already had shredded chicken but the recipe was just 2 chicken breast, salt, pepper, garlic powder, chicken broth, and throw in crock pot for 4 hours on high. Shred and set.

Filling: Mix ricotta, 1 cup mozzarella, pesto, chicken, mushrooms, and salt&pepper. Once your shells have cooled stuff those bad boys up!

Bake: I lay a thin layer of alfredo on the bottom on my baking dish and then put the shells on top. Cover with some more sauce and let bake at 350 degrees for 20 minutes and then put the rest of your cheese on top and broil for 5 minutes. Done! These are pretty simple for meal prep, loaded with protein, and pretty damn tasty!

Bacon & Jalapeno Deviled Eggs

How did eggs get the name “deviled”? Hold on. I need to Google. “The term “deviled“, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, includingeggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.” Today we learned! You are welcome!

Okay, so, let me get real with you. I am famous for my deviled eggs…..seriously. My grandmother calls me before EVERY event and that is all she ever wants me to bring. I can make panna cotta, bruschetta, stuffed mushrooms, garlic bread, and a wide range of appetizers, and yet I am always called on for deviled eggs. Krystal, does it make you famous for something if only your grandma is asking for it? Um, yes, Internet, thank you. I will tell you why. My grandma is SASSY. Well, all my grandmas are sassy they are the ladies I get a lot of my own sas from but the grandma that loves my deviled eggs has the other two beat when it comes to honest opinions. We would often go to little diners for lunches or dinners growing up with my grandma, and if she didn’t like something she didn’t eat it anyways and remind herself not order it again, but send it back, and I always remember my parents being so embarrassed that she was sending food back or critiquing service. I didn’t really know what to think of it as a child, but as an adult I love her for it. You shouldn’t have to eat something you do not enjoy and you shouldn’t have to lie about something just to not hurt someone’s feelings. My grandma tells ME when she doesn’t like something I’ve made, in fact she is probably my best critic for my food because she doesn’t sugar coat. My deviled egg loving grandma is honest, blunt, and one of my biggest supporters in life. You bet your butt I make deviled eggs when she asks, and they ARE the best.

Now, let us discuss a can I cannot close once I open it. Mayonnaise. Deviled eggs, potato salad, pasta salad, and all other recipes requiring mayo are to be made with MAYONNAISE and NOT Miracle Whip…… I can’t believe I even typed its name it’s like saying he who shall not be named from Harry Potter. No, no, noooooo. First of all IF we are going to call MW food it is technically labeled as a salad dressing(vomit) so it has no business in these recipes. MW is sugar. Soooooo much sugar. MW is NOT mayonnaise so please do not disgrace yourself by using it! #endrant Please remember I am German…..I take my mayo very seriously.

I have yet to decide if I am going to share my OG recipe with y’all, but I do have many variations that I make. Hint: Grandma does not like the variations. My latest variation was Bacon & Jalapeno Deviled Eggs….make them. Yesterday.

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Ingredients

However many eggs you want to make – I made a snack so I used 6 eggs BUT I am giving your the recipe for if you were making 12
1/2 Cup GOOD mayo
1/4 Cup Dijon Mustard
S&P
4 Strips of Bacon (add a little bacon fat to your filling)
1 Jalapeno sliced in rounds then cut in half again (moons) – pickle these quickly in some red wine vinegar OR go to We Olive and get some pineapple balsamic because I pickled them in that real quick
Dash of your favorite hot sauce
Dash of a good quality olive oil (I used garlic)

How To

I wish I could tell you I am an expert hard egg boiler but I am not. I follow instructions via the internet – Place eggs in pot and cover one inch with cold water, bring water to a boil, cover and remove from heat for 8 minutes. They turn out nice and soft for me I just cannot ever get them to peel beautifully but other than that the egg itself turns out yummy! I do let the eggs chill for about an hour before peeling/preparing.

Okay, take the eggs yolks, mayo, mustard, oil, hot sauce, and S&P and throw them in a food processor. I prefer my filling to be smooth because I like to pretend I am fancy but you can ALWAYS mash the yolks with a fork and incorporate the filling that way. I throw the filling into a ziploc bag to pipe back into the empty shells, because fancy? Garnish with your crumbled bacon, slivers of jalapeno, and I added tomato and ALWAYS fresh cracked pepper or paprika or red chili flakes OR ALL! I hope you enjoy these!

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Chicken Fried Steak Bites!

Okay, so like, did everyone know as a kid that chicken fried steak was actually steak and NOT chicken? I know I know it is in the name, Krystal but it tricked me every time! I would get so excited thinking we were having fried chicken to only be served this chewy fried steak. UGH.  I never really liked red meat as a kid and even now as an adult I rarely eat it. I tend to stick with fish, chicken, and 3-4 nights a week vegetarian. I am not a big red meat eater and when I am it has to be done right, and so I generally leave it up to the expert: 2nd dad. I can make chicken fried steak though, right? Yes! I made these a little differently by cutting the cube steak into pieces rather than “steaks” and making bites to dip in black pepper gravy. Baby, these were good. I am now a fan of chicken fried STEAK.

I found that chicken fried steak (CFS) is all about the gravy. Gravy is life. Gravy runs through these veins. I served these with mashed potatoes, because what else? These would be an excellent appetizer for a party.

Ingredients

2lbs Cube Steak (I cut mine into pieces) Cube steak is generally just top round that has been tenderized
2 eggs
1 1/4 Cup Flour (can substitute almond or coconut here) – reserve 3TBSP for gravy
S&P
Garlic Powder
Fresh Cracked Black Pepper
25-30 Saltine Crackers
1/4 Cup Panko
Vegetable oil for frying
1 1/2 Cups Whole Milk (coconut milk can be substituted)
1/2 Cup Beef Stock
3 TBSP Kerrygold Butter

How To

Set up your batter section while your oil is heating up for frying. As always with 99% of fried foods you COULD bake these by getting some color on them and then placing in the oven, but we are going authentic today. Beat your eggs in a bowl. In a separate bowl add the crushed saltines, garlic powder, pepper, panko, and flour. I do not add salt to this because the saltines have salt.

Cut the cube steak into strips. Place strips into eggs, then into the dry batter, and then into the fryer! Since these are strips and not full steaks they only take 4-5 minutes a piece in the oil. Place them on a paper towel once out of the oil to get rid of excess oil. Taste one to see if they have enough salt for your liking.

Now, the most important part – the gravy. Country gravy. I always make gravy with pan drippings but it isn’t possible with chicken fried steak since you know….you fry it. We will pass on using oil in our gravy. Melt your butter and make a roux with those 3TBSPs of flour we reserved. Once your roux is cooked add the milk and beef stock. I added the beef stock as a little trick for one you could split the milk/stock ratio and save some calories, and two it adds a beef flavor that the gravy would lack due to the pan drippings situation. Let your gravy thicken and right before serving add a TON of freshly cracked black pepper. Delicious!

I still prefer fried chicken…… but these were bomb! Bring these to your next event and as always if you make this recipe tag us on Instagram or Facebook!

 

Shredded Beef Panini with Horseradish and Caramelized Onions

I will just go ahead and quote myself here and say “You will find the best moments of your life happening when you’re two glasses deep in champagne and eating a grilled sandwich for brunch” – Farewell 2016

Still is true. Paninis and grilled sandwiches make the world turn or at the very least they make mine. Take the time to make shredded beef and take the time to make caramelized onions. Make the world turn.

Ingredients
3lbs Grassfed Beef Chuck roast (I had leftovers….you won’t need this much just for sandwiches unless you’re having a party….and then go you!)
Extra Sharp Cheddar Cheese (I can never find white cheddar – where is it?!)
1 Red Onion
1 TBSP Kerrygold Butter
Cream Style Horseradish
Good Quality Sourdough Bread
Panini Press (if not – you can grill in a pan)

How To

Okay, there are two important components here – 1. the meat & 2. the onions. I made the meat a few days before and all I did was cut up two onions, some garlic, S&P, chili flakes, some beef broth, and threw all that with the roast in my crock pot for 8 hours. Shredded that baby up and complete!

Onions – caramelized onions take time but trust me they are well worth the wait and the tears. And, I mean you will cry by how little you end up getting once they are done! One large onion turns into just enough for two sandwiches and a couple bites while standing over the stove!

See! That is IT! Still worth it. DO NOT LISTEN TO THE LIES THAT TELL YOU CARAMELIZED ONIONS TAKE 5 MINUTES! No, sorry it doesn’t work that way. If you want real caramelized onions get ready to be in your kitchen for 45 minutes. You may use any onions you like but I prefer either vidalia (yellow onion) or red. In order for the sugars to break down properly in onions you must cook them low and slow. Now, they don’t require a ton of babysitting, I do other things in the kitchen while they cook down, and I’d say the last 10 minutes or so I babysit them. Slice your onions in any fashion you prefer, add in some oil and butter, and then let them be at a low heat for the next 30 minutes or so. They should look like the second picture above. Life changing!

NEXT!
Grab some delicious cheese, good bread, and butter both sides of your bread. Assemble your sandwich and throw that baby boy on the panini press. I do not put the horseradish on until the sandwich is finished as I like the hot/cold effect.

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