Appetizers – Page 3 – The Pajama Chef

#10DaysofTailgate: Hot Mexican Quinoa Dip

September 23, 2014September 25, 2014 Sarah

This cheesy, Mexican-inspired quinoa dip is packed with protein and veggies for a semi-healthy tailgating treat!

This week I’m sharing tailgate-style recipes as part of #10DaysofTailgate, the special blogging event I am participating in through the rest of the month. This event has been graciously organized by Camilla of Culinary Adventures with Camilla. While you’re thinking about it, be sure to pop over here to read all about the event and enter the giveaway. You won’t regret it! 🙂

One tailgating [or homegating] staple for me is dips. Cheesy, creamy, delectable dips that I can dunk tortilla chips in are my favorite thing ever! Notice that I didn’t say I’d dip veggies in dip. I’m not above healthifying a cheesy recipe, but I AM above dipping veggies in a cheesy dip. That’s just weird. For dips, tortilla chips > veggies, imo.

This Hot Mexican Quinoa Dip is full of all my favorite things! It’s a twist off of seven layer dip, and it’s even more delicious because it’s hot, gooey, and bubbly. I don’t think there are quite seven layers: black beans [pureed with garlic, cayenne, cilantro, and cottage cheese–weird-ish I know, but adds protein and makes ’em creamy], quinoa, cheese, bell peppers, salsa, avocado, tomatoes, green onion, and cilantro. I guess that’s nine layers! Extra yum, huh?

Ben and I ate almost the entire pan of this one Saturday night while watching a movie–it is that good! It almost reminds me of a black bean quinoa casserole that I’ve made before, except you eat it with chips so it’s extra fun. For some reason I feel a bit uninspired writing about it… but know this: it is amazing and addicting and perfect for anything from tailgating to a girls’ night in! Enjoy!

one year ago: Sweet ‘n Spicy Apple BBQ Chicken & Slaw
three years ago: Homemade Chipotle Bowls
four years ago: Buffalo Ranch Chicken Dip

Hot Mexican Quinoa Dip

Servings: 16
Time: 50 minutes
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from The Lean Green Bean

Ingredients:

for the beans

2 cups black beans
1 clove garlic
1 teaspoon cayenne pepper
1/4 cup cilantro
1/2 cup cottage cheese
1/4 cup water

for remaining ingredients

1 cup quinoa, cooked
1 cup shredded cheese – cheddar, Mexican blend, etc. your choice!
1 bell pepper, diced
1 cup salsa
2 avocados, diced
1 large tomato, diced
1/4 cup cilantro, minced
2 green onions, sliced
hot sauce, optional
tortilla chips, for serving

Directions:

Grease a 9×9 inch pan with cooking spray. Preheat oven to 350 degrees.

In a food processor, combine all ingredients for the beans and process until mostly all ingredients are incorporated. It doesn’t have to be completely smooth. Add extra water if necessary to thin it out.

Spread half of the bean mixture on the bottom of the pan. Top with half of the quinoa, half the bell pepper, half the cheese, and half the salsa. Repeat with remaining ingredients. Cover with foil and bake for 30 minutes.

Let cool for a few minutes, then top with avocados, tomatoes, cilantro, and green onions. Serve with tortilla chips and hot sauce if desired.

Here’s what the rest of the team brought to the table…

Starters
Beer Battered Fried Pickles with Pickle Dipping Sauce by Debbi Does Dinner Healthy
DBLT Wraps by Miss Laura’s Kitchen
Jalapeno Beer Cheese Soup by From Gate to Plate
Bacon-Wrapped Potato Wedges by Making Miracles

Dips
Hot Mexican Quinoa Dip by The Pajama Chef
Deviled Egg Dip by From Gate to Plate

Mains
Pretzel Dogs El Diablo by A Day in the Life on the Farm
Carrot Habanero Duck Meatballs by The Girl In The Little Red Kitchen
Curried Maple Leaf Farms Duck Mini Meat Pies by A Kitchen Hoor’s Adventures

Sweets
Quince Butter Thumbprint Cookies by Culinary Adventures with Camilla

Appetizers, Recipes

#10DaysofTailgate: Baked Blueberry Pork Egg Rolls

September 20, 2014May 18, 2017 Sarah

Egg rolls are easier than ever when you bake them up with a savory-sweet blueberry pork filling featuring Blueberry White Pepper Not Ketchup.

These Baked Blueberry Pork Egg Rolls are a fantastic way to kick off [sorry, I had to do it] the #10DaysofTailgate blogging event that I’m participating in over the next [you guessed it] 10 days. For more info on #10DaysofTailgate check out my intro post from yesterday here. There’s also a giveaway on that post that you do NOT want to miss. Fourteen prize packs, people!!! Wish I could win! 🙂 But no matter what, we are all winners with this fabulous egg roll recipe I’m sharing today. That sounds cheesy but it is so true, folks.

For me, football is all about the food. I’m not a football fan, even though my husband and my dad are obsessed. I’m super thankful that my husband Ben is willing to watch quite a bit of his games at home with the sound turned off. The announcers just drive me crazyyy with all their babbling, and I do try to sit with Ben while he’s cheering on his teams or just enjoying a good game [side note: I don’t understand this concept. Why watch a game where you don’t care who wins or loses? #makesnosensetome]. During these times, I always have a good book, my laptop, and a snack on hand to keep me occupied. I actually made these egg rolls a few weeks ago for the first football Saturday of the year [woohoo] and just couldn’t wait to share them with you! They’re incredibly tasty–the filling is a mix of leftover carnitas, though you could also used ground pork, coleslaw mix, and some seasonings… most notably Blueberry White Pepper Not Ketchup. This fruit-based sauce [sans tomatoes] has a ketchup-like consistency with tons of sweet, smoky, fruity flavor. It plays very well with soy sauce for a fun and easy dip for the egg rolls.

I’ve had homemade egg rolls before, but haven’t ever made them myself. It turns out they are super easy to roll up. Just follow the photos below! Just place the filling in the center, roll up the bottom, fold in the sides, and roll up! Some of mine looked a little wonky, but that’s part of the fun of homemade, right?! It’s how they taste that matters. 🙂

I baked my egg rolls for an easy/healthy way to enjoy this app, but if frying is your thing they could totally be fried. I was surprised how much crunch the baked egg rolls had. We even had a few leftover that I refrigerated and heated up in the oven later in the week. Boom! Back to crispy perfection. This is such a great snack, you guys! I hope you give it a try! If you’re interested in checking out more about Not Ketchup, be sure to follow them on social media: Twitter, Facebook, Pinterest, or Instagram. Enjoy!

Baked Blueberry Pork Egg Rolls

Servings: 6-8
Time: 30 minutes
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Ingredients:

for egg rolls

16 ounces cole slaw mix [shredded green and purple cabbage, carrots]
8 ounces cooked pork [leftover carnitas or cooked ground pork]
3 green onions, green and white pieces, sliced
2 tablespoons Blueberry White Pepper Not Ketchup
2 tablespoons soy sauce
1 teaspoon ground ginger
1 package egg roll wrappers [approximately 20 wrappers]

for dipping sauce

3 tablespoons Blueberry White Pepper Not Ketchup
2 teaspoon soy sauce
1/2 teaspoon sesame seeds
1/4 teaspoon garlic powder

Directions:

Preheat oven to 400 degrees F. Line two large baking sheets with foil and spray with cooking spray.

In a large bowl, combine cole slaw mix, cooked pork, green onions, Blueberry White Pepper Not Ketchup, soy sauce, and ground ginger. Stir and taste–season if necessary. I used leftover carnitas so I didn’t need more seasoning but salt, pepper, etc. may be necessary.

To fill egg rolls, consult the back of the package. 🙂 But seriously, directions should be there. The pictures above can help too. You’ll want to have a small bowl with water and a brush handy, along with a towel to dry your hands and work surface.

Set the egg roll wrapper as a diamond on your work surface. Put 2-3 tablespoons of filling in wrapper at a diagonal. Roll the bottom portion tight over the filling, then fold the left side and then right side over so it looks like an envelope. Brush with a little bit of water to hold everything together, then gently roll the rest of the way, brushing over the seams with water.

Mist with cooking spray, then bake 10-12 minutes or until golden brown and crispy.

While egg rolls are baking, stir together ingredients for the dipping sauce.

Let egg rolls cool for 5-10 minutes before serving with dipping sauce. Enjoy!

Note: If you don’t have any Blueberry White Pepper Not Ketchup on hand or can’t find it locally, I’d recommend using blueberry jam/preserves instead.

Here’s what the team brought to the table…

Starters
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure

Dips
Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen

Sips
War Eagle Sangria by Sew You Think You Can Cook
Spicy Strawberry Bourbon Shooters by CafeTerraBlog
Iowa Sunrise by From Gate to Plate

Sides
Deviled Egg Potato Salad by Cooking In Stilettos

Mains
El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Spiced Fig and Garlic Chicken Wings by girlichef
Baked Mac and Cheese with Bacon Pretzel Topping by Debbi Does Dinner Healthy
Asian Duck Sliders by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections

Sweets
Peanut Butter Pretzel Brownies by The Spiffy Cookie

Disclosure: I received a complementary bottle of Blueberry White Pepper Not Ketchup to try as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use this product as part of my recipe. My opinions are my own.

Appetizers, Recipes

SRC: Corn Flakes Chivda, a Sweet + Spicy Snack Mix

August 31, 2014November 14, 2014 Sarah

This Indian snack mix is full of nuts, raisins, and corn flakes. It’s sweet, spicy, and oh so delicious!

Normally I deliberate a bunch on my Secret Recipe Club recipe selection. Not this time! I was assigned to Trisha’s lovely blog, My Hobbie Lobbie. Trisha lives in Sydney, Australia but she moved there from Mumbai. Consequently, her blog is a huge treat of international cuisine! Mainly Indian food, of course, but she has traveled all over and has tons of fun recipes to share. When perusing her blog, one of the first things I was drawn to was this savory snack mix that used cornflakes! I love cereal and just thought it sounded delicious. I didn’t want to be too hasty, so I did consider other things like Homemade Mayonnaise, Samosas, and Crushed Black Pepper Crackers. But in the end, Corn Flakes Chivda drew me in, mainly because I was looking for an excuse to hit up one of the [many] international markets in Nashville.

One of the best things about living in Nashville is the abundance of international groceries and markets. I always say I’m going to check them out, but you know how things go… when you’re busy, you just hit up the local Publix or Kroger. It’s just easier. So I make myself go to these places but picking recipes to make for blog events that REQUIRE a specialty store. Sometimes it stresses me out, but it’s always worth it! So Saturday, Ben and I headed to our favorite local Turkish restaurant [Istanbul Cafe, for local folks] for lunch and then headed to the Indian grocery down the road. It was so fun, and this snack mix is well worth the effort required to get any ingredients you may not regularly purchase.

Ben and I are now totally addicted to this snack mix. In fact, I’m crunching on some right now. It’s sweet with a little bit of spice. It’s not spicy hot, but if you don’t want any heat I’d just leave out the cayenne powder. Trisha’s original recipe includes several types of chiles, but I only decided to use the cayenne. This snack mix is her husband’s favorite, and it’s a great recipe to change up based on your family’s preferences. I used cashews, peanuts, raisins, and chana dal as Trisha’s recipe stated, but you could use your imagination to choose whatever dried fruit or nuts you like. It was pretty cool to read this recipe at the Indian grocery and compare it to the selection of snack foods they sold. There was totally a cornflakes-based snack mix there, and I made my own at home! The one component of this recipe I had to change up was using curry powder instead of curry leaves. I wasn’t able to find any of those, but if you can, use ’em! This came together in a flash, and I’m sure I’ll be making it again soon!

Corn Flakes Chivda

Servings: 6
Time: 15 minutes
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from My Hobbie Lobbie

Ingredients:

2 tablespoons canola oil
1 teaspoon mustard seeds
1/3 cup roasted chana dal [dalia]
1/3 cup cashews
1/4 cup peanuts
1/4 cup raisins
1/2 teaspoon curry powder
1 teaspoon turmeric powder
1/8 teaspoon cayenne powder
2 cups cornflakes
2 tablespoons superfine sugar [or granulated sugar, pulsed in a food processor]

Directions:

Heat the oil in a large pan over medium heat. Add mustard seeds and let sputter for a minute or so. Add chana dal, cashews, and peanuts and saute for another minute or so.

Add raisins and cook for about 30 seconds. Sprinkle curry powder, turmeric powder, and cayenne powder on top and stir to combine. Slowly add in the cornflakes, tossing gently to combine. Remove from heat and let cool for 10 minutes, then sprinkle with sugar.

Cool completely before storing in an airtight container.

Notes: amounts of nuts, raisins, and seasonings are totally flexible! Adjust to your liking and consult Trisha’s original recipe for more suggestions.

Be sure to check below for other recipes made by fellow SRC members this month!

Appetizers, Recipes, Sides, Vegetables

Baked Cauli-Tots [Two Ways]

August 8, 2014August 8, 2014 Sarah

These cauli-tots are cheesy and crunchy, the perfect appetizer or side dish! Make them with cauliflower and add in some yellow squash or zucchini if desired!

Before last month, I don’t think I have ever purchased a head of cauliflower in my life. I eat it, sure. It was a constant staple in the holiday vegetable tray throughout my childhood. If it’s on a salad bar, I’ll have some. If it’s in the mixed veggies of the day at a restaurant, same deal. But I don’t really buy it. Oh wait! I have purchased cauliflower once, to make fakeout alfredo sauce. Ben wasn’t fooled–this recipe is much better. But anyways, you get the gist. Cauliflower and I aren’t BFFs, not really. More like acquaintances of convenience or chance. Until NOW [mwahahaha, sorry Benjamin].

I’m not sure what convinced me to buy cauliflower this time, except that it was on sale. After much deliberation about what to make, I was in the kitchen whipping up these cute little tots. They are cheesy with the perfect crunchy shell. Since my initial foray into caul-tot making, I’ve messed around with the recipe a bit, adding some fresh herbs and even subbing out some of the cauliflower for yellow squash or zucchini. These little tots are addictive and are a great way to sneak in some extra veggies to a meal!

I can’t wait to experiment with more flavor combos with these tots… different cheeses, different herbs, different spices… I can’t wait! #sendhelptoBen Apparently, they freeze well too, but my batches haven’t lasted long enough to try that! My leftovers made an excellent lunch. Hope you enjoy!

one year ago: Quinoa Black Bean Burritos with Southwest Sauce
two years ago: Summery Squash and Chicken Lasagna
three years ago: Kale Frittata for Two
four years ago: Jambalaya

Baked Cauli-Tots Two Ways

Servings: 2-4
Time: 30 minutes
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adapted from Cupcakes and Kale Chips

Ingredients:

3 cups packed shredded cauliflower, water squeezed out with a kitchen towel [I use the shredding blade on my food processor. You can use the stems as well as florets.] – this is about half a head of cauliflower
- If desired, you can make these squash-cauli tots by REDUCING the shredded cauliflower to 2 1/2 cups and ADDING 1 small shredded yellow squash or zucchini, water squeezed out with a kitchen towel [approximately 1 1/4 cups squash]
1 cup shredded sharp cheddar cheese
1 egg
1/4 cup cornmeal
- If squash or zucchini is added, increase the cornmeal to 1/3 cup
generous amount of freshly ground black pepper
1 teaspoon ground mustard
1/4 cup chopped fresh herbs, optional [I used Thai basil and oregano]
dipping sauce, as desired – this homemade Chick-Fil-A sauce is great!

Directions:

Preheat oven to 400 degrees F. Spray two mini muffin pans with cooking spray.

In a large bowl, stir together cauliflower, squash [if using], cheese, egg, cornmeal, pepper, mustard, and herbs [if using]. Spoon into prepared muffin tins, pressing mixture down firmly.

Bake for 15-20 minutes until crisp along the edges and golden brown on top.

Serve with dipping sauces as desired. We like honey mustard or bbq sauce best.

Linked up with Weekend Potluck.

Appetizers, Recipes

Mystery Dish: Watermelon Salsa

July 29, 2014August 1, 2014 Sarah

A sweet watermelon salsa that has just a bit of kick to it… this may be my new favorite summer snack! Hey hey! This was my month to host Mystery Dish and it was so fun! I got to invite a guest to participate with us and chose to ask my lil sis, Kathleen at Two Happy Bellies! So glad she could bake up a yummy treat this month. 🙂 These ingredients I chose included:

coffee [grounds or brewed] – an unexpected summer ingredient
sour cream – for something creamy
farro – because I have a bag in the pantry I’ve been trying to use up…clearly that didn’t happen
almonds – for a crunch
cherries – they’re in season
watermelon – my favorite summer fruit…even more than berries [I know!!!]
cantaloupe – if you get a good one, they’re like candy
jicama – crunch crunch
cucumber – they’re super cheap at the farmer’s market and I love them
tomatoes – never buy these when it’s not summertime…just not woth it
infused or flavored olive oil – see farro
fresh herbs [any kind] – because fresh herbs rock
cornmeal – I have no idea, but thought it could be good for a crust or something
hot peppers [any kind] – spice, spice, spice it up!

I hope my other Mystery Dish gals had fun with the ingredients I chose for them to play with…and now they know a little bit about why I chose the ingredients I did. I asked them to choose three for their dish. I used five–watermelon, cucumber, infused/flavored olive oil, fresh herbs, and hot peppers, and I meant to use a sixth–jicama, but forgot. Oh rats. This salsa is like the stuff of my dreams. Though I love your basic smooth tomato-based salsas, sometimes a chunky fruit-based salsa just hits the spot. This salsa combines some of my favorite summertime fruits and veggies [watermelon, peaches, and cucumber] with some spicy jalapeno and chili powder for the tiniest kick to make things interesting. 🙂 If spicy salsa isn’t your thing, leave out the jalapeno or use some bell pepper instead. Now, I know that some of you may be a bit hesitant to make a spicy watermelon salsa, or even to use watermelon in salsa to begin with. I have to admit, that not too long ago I was right there with you! I love eating watermelon in the summer [really, all year round but they are only GOOD in the summer] and rarely use it in recipes because I just love it plain. But I wanted to stretch myself and try a spiced up watermelon dish because I’ve seen tons of recipes doing just that. And I’m really glad I did. Yay for Mystery Dish! The salsa isn’t really too spicy, so don’t worry… the watermelon and cucumber cool everything down and the peaches provide a bite of sweetness. It’s pretty much a perfect combo. I served this salsa with regular tortilla chips as well as the pictured multigrain tortilla chips [my fave!], but I think some cinnamon sugar tortilla or pita chips could be really good too! One last thing: be sure to make this salsa right before serving it. The watermelon definitely makes it pretty liquidy the longer it sits so eat up! 🙂
one year ago: Blueberry Buckle
two years ago: Mango Coconut Granola
three years ago: Lavender-Lime Scones
four years ago: Creamy Baked Spaghetti

Watermelon Salsa

Servings: 6
Time: 10 minutes
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Ingredients:

1 1/2 cups watermelon, chopped into small cubes and drained in a mesh colander for 10 minutes
1 small peach, chopped into small cubes [about 2/3 cup]
1/3 cup cucumber, chopped into small cubes
1/2 of a jalapeno, seeded and diced – optional
1/4 cup cilantro, chopped
1 teaspoon coconut white balsamic vinegar [regular white balsamic vinegar is fine too]
1 teaspoon blood orange infused extra virgin olive oil [some orange juice/zest mixed with a bit of evoo is fine too]
pinch of chili powder
garlic salt, to taste
freshly ground black pepper, to taste
tortilla chips, for serving

Directions: In a small bowl fold together watermelon, peach, cucumber, jalapeno, and cilantro. In a measuring cup, use a fork to whisk together vinegar, olive oil, chili powder, garlic salt, and pepper. Pour mixture over watermelon, then stir to coat. Taste and adjust seasoning if necessary. Serve immediately with tortilla chips. Would also be great over fish, chicken, or pork, with tacos, or even with a spoon!