Tag: snacks
Shishito Peppers & Diablo Fry Sauce
Again, I found myself at the farm market completely overwhelmed by the sheer amount of produce. Where do I start?
I typically have a list of what I know that I need and then I listen to what speaks to me Well, today, this lovely basket of shishito peppers spoke to me. They said “Susan… take us home!” So, of course, I did
Shishitos cook quickly which makes them perfect for fast and easy appetizers
Now these are tasty all on their own, but I choose to serve them with fry sauce
Fry sauce is well, just that. A popular dipping sauce for french fries. But there’s no reason to stop there. It’s a creamy sauce with a zip! Let’s dunk our shishitos in it!
It’s best to prepare the dipping sauce first because the peppers only take minutes to cook and are best eaten immediately
Measure out 1/4 cup of mayo, 2 tablespoons of ketchup, 1 – 2 teaspoons of The Spice Apothecary’s Diablo seasoning, 1 tablespoon of pickle juice and 1 teaspoon of Everyday Seasoning
Combine all of the ingredients and refrigerate until ready for serving
Shishitos have thin skin that allows them to blister and char quickly, which intensifies the green chile aroma and flavor
Although they’re small in size these peppers are big in flavor. Shishito peppers are very mild & sweet but every so often you’ll encounter a slightly spicy one – consider yourself warned!
This was about 10 ounces of shishito peppers. I’m going to grill them on the flat top, but you can cook these in a skillet as well
Spray the cooking surface with olive oil spray and sear the peppers over medium heat for about 5 to 7 minutes
Remove from the heat once they slightly blister and soften a bit. Sprinkle with a pinch of flaky sea salt or kosher salt
Serve immediately with some tasty fry sauce!
Enjoy!
Shishito Peppers & Fry Sauce
Ingredients
Shishito Peppers
Olive oil spray
Flaky sea salt or kosher salt for serving
Fry Sauce
1/4 cup of mayo
2 tablespoons of ketchup
1 – 2 teaspoons of The Spice Apothecary’s Diablo seasoning
1 tablespoon of pickle juice
1 teaspoon of The Spice Apothecary’s Everyday Seasoning
Directions
Measure out 1/4 cup of mayo, 2 tablespoons of ketchup, 1 – 2 teaspoons of The Spice Apothecary’s Diablo seasoning, 1 tablespoon of pickle juice and 1 teaspoon of The Spice Apothecary’s Everyday Seasoning; combine all of the ingredients and refrigerate until ready for serving
Spray the cooking surface with olive oil spray and sear the peppers over medium heat for about 5 to 7 minutes; remove from the heat once they slightly blister and soften a bit; Sprinkle with a pinch of flaky sea salt or kosher salt
Serve immediately with fry sauce
Tools used to make this recipe
© Simply Sundays 2019
All rights reserved
Jalapeño Poppers
So… we get invited to parties. We love parties
“What can I bring?” I say. “Can you make your Jalapeno Poppers??” they say.
Yes, of course I can.
I’ll show you why this 4 ingredient appetizer is so highly requested
I have 8 jalapeno peppers, 8 slices of bacon cut in half, 4 ounces of cream cheese, 4 ounces of pepper jack cheese and a teaspoon of The Spice Apothecary’s Everyday Seasoning
First off, we need to seed these peppers
The seeds and membranes are what make them spicy and while we want some heat, we also want to be able to eat them without calling in the fire department
I generally choose to wear a disposable glove on my pepper-touching-hand. Just a precaution, but I cannot tell you how many times I’ve cut jalapenos and then rubbed my eye with soul burning agony
Maybe a little dramatic, but it’s better to be safe, right?
Slice the peppers lengthwise and scrape out the seeds and membranes
Using a spoon makes de-seeding the peppers an easy job
Let’s mix up our cheese stuffing
Add 4 ounces of room temp cream cheese, 4 ounces of shredded pepper jack cheese and a teaspoon of Everyday Seasoning to a bowl and stir to combine
It’s stuffing time. Divide the cheese mixture equally between the 16 pepper halves
I’m sure these jalapenos would be delicious if we cooked them right now
But, uh… bacon
Wrap each pepper with a bacon strip and now we’re ready to rock and roll
I’ve lined a sheet pan with foil for easy clean up. I’m using a wire rack so the bacon cooks evenly and doesn’t sit in it’s own fat
Bake at 400 degrees for 25 minutes or until the bacon is cooked to your liking. Broil for 1 to 2 minutes to crisp up. Let rest for about 10 minutes (the hardest part of this recipe) and serve!
Enjoy!
Simply Sundays ~ Jalapeño Poppers
Ingredients
8 jalapeño peppers
8 slices of bacon cut in half
4 ounces of cream cheese
4 ounces of pepper jack cheese
1 teaspoon of The Spice Apothecary’s Everyday Seasoning
Directions
Slice the peppers in half lengthwise; scrape out the seeds and membrane
Add 4 ounces of room temp cream cheese, 4 ounces of shredded pepper jack cheese and a teaspoon of Everyday Seasoning to a bowl and stir to combine
Divide the cheese mixture equally between the 16 pepper halves; Wrap each pepper with a bacon strip
Line a sheet pan with foil for easy cleanup. I’m using a wire rack so the bacon cooks evenly. Bake at 400 degrees for 25 minutes or until the bacon is cooked to your liking. Broil for 1 to 2 minutes to crisp up. Let rest for about 10 minutes and serve!
Tools used to make this recipe
Architec Carving Board, Gripperwood
Pyrex Bakeware Scalloped Pie Plate
Simply Bamboo Maui Bamboo Cutting Board
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
© Simply Sundays 2019
All rights reserved
Superbowl Starters
Everyone has their favorite go-to Superbowl party snacks and we’d like to share our must-serves with you!
Some are traditional, and a few are something a little different to WOW your crowd!
Enjoy the game!
© Simply Sundays 2018
All rights reserved
Won Tons
Whether your looking for a great starter for a party or an accompaniment to a larger meal, Won Tons are the way to go
Who doesn’t love these little hand held delights of tasty Asian flavored meat in a crispy shell
And the best part is that they are not the hard to make!
Especially when using store bought Won Ton wrappers!
Lets start with 2 pounds of ground pork
Next we will need 4 tablespoons of teriyaki sauce, 4 tablespoons of soy sauce, 4 tablespoons of honey, 2 tablespoon of fish sauce, 2 tablespoons of chopped green onion (scallions), 1 tablespoon of fresh grated ginger and 2 teaspoons of sesame oil
Add all the above ingredients to the meat
If the mixture seems loose you can add 1/4 cup of Panko (Japanese breadcrumb) as needed
Using your hands mix the meat gently to incorporate all ingredients
Refrigerate the mixture for 30 minutes to allow the flavors to meld
You can also make the mixture a day ahead and refrigerate overnight
Preheat your oven 350 F
Start with a small bowl of water, Won Ton wrappers and 1/2 tablespoon for measuring out the meat mixture
You will want to place a heaping 1/2 tablespoon of the meat mixture in the center of the Won Ton
Dip your finger tip into the water and wet all four outside edges of the wrapper
Bring the top and bottom points together forming a triangle
Pinch the sides together to form a seal
Wet the tips on the right and left points of the triangle and fold inward and pinch to seal
Now we have a Won Ton!
It will look a bit like a little hat
Now that we have made one it is assembly line time!
You can definitely use some family members here to crank these out!
If there is any meat mixture left over pack it up and hide it immediately, then when no one is around form yourself a delicious little Asian pork burger, fry it up and eat it without anyone ever knowing what happened (insert villainous laugh here)
You can always fry or steam these but we are going to bake them
Spray some cooking oil on a parchment lined sheet pan and add in the Won Tons
Spray the Won Tons with a little cooking oil as well
Place in the oven and cook until lightly browned, 20-25 minutes
Yum!
Now we serve this with a more traditional Duck Sauce, but we also make a sweet and sour sauce out of chili sauce and grape jelly
Yep… you read that right. Grape jelly and chili sauce. You’ve just got to trust me on this one
We will need 1 cup of grape jelly and one cup of chili sauce
Place this over medium heat and cook (while whisking) until the jelly melts down and the flavors meld
Remove and allow to sit until the sauce cools a bit and starts to thicken
And that’s it!!
Delicious and tasty Won Tons!!
We served this with our dipping sauces on the side!!
Enjoy!!!
Simply Sundays! ~ Won Tons
Ingredients
2 pounds of ground pork
4 tablespoons of teriyaki sauce
4 tablespoons of soy sauce
4 tablespoons of honey
2 tablespoons of fish sauce
2 tablespoons of chopped green onion
1 tablespoon of freshly grated ginger
2 teaspoons of sesame oil
1/4 of Panko (Japanese breadcrumb)
1- 12 ounce package of Won Ton wrappers
1/4 cup of water
cooking spray
Duck Sauce (optional)
Sweet and sour sauce (optional)
1 cup of grape jelly
1 cup of chili sauce
Directions
Place 2 pounds of ground pork in a bowl and add 4 tablespoons of teriyaki, 4 tablespoons of soy, 4 tablespoons of honey, 2 tablespoons of fish sauce, 2 tablespoons of chopped green onion, 1 tablespoon of freshly ground ginger and 2 teaspoons of sesame oil
Add 1/4 cup of Panko (Japanese breadcrumb) and using your hands gently mix in all the ingredients. Place in the refrigerator 30 minutes to allow the flavors to meld. This can also be done a day in advance
Scoop a heaping 1/2 tablespoon of the meat mixture into the center of a Won Ton wrapper. Dip your finger in water and wet the outer edges of the Won Ton. Bring the top and bottom points together forming a triangle and pinch to seal
Wet the right and left side points of the triangle and bring together, pinch to seal. This will look like a little hat. Repeat with the remaining Won Tons
Line a sheet pan with parchment paper that has been sprayed with cooking oil. Add in the Won Tons and spray with some additional cooking oil. Place into a 350 F preheated oven and bake F for 20-25 minutes or until they are a light golden brown
For the sweet and sour sauce
In a pot over medium heat, whisk together 1 cup of grape jelly and 1 cup of chili sauce and cook until the jelly melts and the flavors meld. Remove and allow to sit until the sauce cools a bit and starts to thicken
Tools used to make this recipe
Architec Carving Board, Gripperwood
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Good Grips Flat Wire Whisk
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
© Simply Sundays 2018
All rights reserved