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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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!

 

Mushroom & Lemon Cream Sauce – Chicken

I love dark meat, yes it is true. I also love thighs: my thighs, fat thighs, Chris Pratt’s thighs, and chicken thighs…..which is what we are talking about today. Do yourself a wonderful favor and cook with some dark meat because dark meat is heavenly. You cannot argue that! I make this dish so often that I never thought to publish a recipe since to me it isn’t anything special, but good lord I posted a picture on Facebook and I thought I was going to get eaten alive. Y’all came after me. Enjoy! This also takes 30 minutes to throw down from start to finish so this fancy meal real isn’t that time consuming.

Ingredients
4 Bone in – Skin on Free Range Chicken Thighs
2 Cups Sliced baby portobello mushrooms
1/2 red/white onion diced finely
2 cloves garlic minced
1/2 Lemon worth of zest & Juice
1 Cup Chicken Stock
1 Cup Whole Fat Milk
1/4 Cup Grated Parmesan Cheese
2 TBSP Kerrygold Butter
2 TBSP Flour

P.S I never said this recipe was healthy.

How To

Start getting a pan hot on medium-high heat, I used my cast iron skillet. Put your butter and a little oil of your choice in the pan. By mixing your butter and oil you get a higher burn temperature so that your butter doesn’t burn and ruin your whole dish. While the pan is getting hot salt and pepper your chicken thighs ON BOTH sides, love everyone equally. Place the thighs skin DOWN in the pan – your pan should sizzle – kitchen music. Let the thighs sit there and work their magic DO NOT touch them for 4-5 minutes and by the time you flip them over they should have beautiful brown caramelization. Now, you can finish your chicken in the pan but I threw mine in a 350 degree oven for 20-25 minutes because I wanted to finish my sauce by the time the chicken was done and you NEED those pan drippings. Chicken is in the oven. Throw a another pat of butter in the pan you used to cook your chicken and toss in the garlic, onions, and mushrooms. While you are moving everything around you will notice the drippings coming off the bottom of your pan….we want this! Once your onions are translucent add your flour and let it cook for a minute or so and then finally add your fluids: milk and broth. Stir everything together and let your sauce come to a simmer so that it can thicken. I add in the parmesan and lemon juice & zest right before plating so that it stays bright and fresh. I served this with mashed potatoes, then sauce, then chicken placed on top. The side dish pictured is brussel sprouts roasted with balsamic and walnuts.

I hope you enjoy!

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