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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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!

 

Vegan Potstickers

I am only posting these because they were not as much of an epic fail as I predicted. I have wanted to make potstickers for sometime, foolishly as I know they are $10 for a bag of 1,000. Yet, I had to try, because I am stupid.

I get to blame my husband for not buying mushrooms for these delicacies as they were the only ingredient I desperately needed. Kyle did earn points with his potsticker folding skills as they were superior to my own. Figures, the Irish guy can pinch potsticker dough.

Add mushrooms to your recipe.

Ingredients

Wonton Wrappers (you get a million in 1 package)
1 Head of Purple Cabbage thinly sliced
1 Carrot thinly sliced
Bean Sprouts (as many as you like)
1 bunch of green onion
MUSHROOMS
1/2 Jalapeno
1/4 Red Onion
1 clove of garlic
Sesame Oil
Soy Sauce
Sugar
Red Chili Flakes
Siracha
Avocado Oil

Instructions

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Slice, dice, and chop all your veggies then add them to a pan with avocado oil. The veggies only need to cook for about 5 minutes as you want them to still have crunch left.

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After my veggies cooked down I did realize they were too large for the wrappers so upon cooling I did chop the filling down to more manageable size pieces. Learn from my mistakes. Also, seriously wait til the filling is cool.

Once your filling is room temperature OR cooler begin filling the wrappers. 1 outer edge of the wrapper needs to be moistened with water so that after filling it can be “glued” together with the other side. I was awful at this. I could not get the classic pinch right, my nails kept breaking through the dough, and as always I tried to stuff my wrappers with too much goodness. Somehow Kyle made decent looking potstickers. We like our potstickers cripsy and not boiled. I place the potstickers in a pan with some avocado oil, crisped them up and placed about 4 tablespoons of water in the pan and covered.

Even though I missed my mushrooms terribly these were in fact delicious. I made a simple sauce of soy, sesame oil, siracha, rice wine vinegar, green onion, and red chili flakes for dipping. Potstickers/dumplings have endless possibilities, and I may or may not be making these again as it is pretty darn tempting to have them ready to go in my freezer. These were way better homemade, though.