Cucumber and Strawberry Salad

I used to frown upon salads with fruit on them. It always seemed so weird to me. “Why are there strawberry slices in my salad?” Then I’d proceed to flip the table over and throw the salad across the room. I’m not one for mixing sweet and savory into one dish. With a few exceptions of course, like fried chicken and waffles with maple syrup and honey drizzled all up on it. I’ll never say no to that. I don’t think anyone in their right mind would. I’m not (that) crazy. For the most part, though, I like to keep certain things separate on my plate. My pancakes have to be on another dish completely, far away from my eggs and potatoes and bacon. I’ve recently had a change of heart on the entire matter, and I now have a new found appreciation for sweet fruit on a savory salad. I can’t get enough of it, actually. I guess it helps to keep an open mind to new things we’re not completely used to. Now I’m trying to get you all hooked on it. Needless to say, I’ve learned a lot from the error of my ways and I’m ready to eat all of the fruit studded salad in the world. The world I tell you. THE WORLD. 

This is the second recipe in our mega Easter Brunch Bonanza celebration. It’s the perfect side dish for our Spring time meal to celebrate one of my favorite holidays. Just in case you’ve missed yesterday’s post, here’s a link to the Roasted Asparagus and Prosciutto Croissants. It’s another easy dish that you can whip up with no effort at all, taking some help from the store. I’m also going to remind you to come back each day for the rest of the week for the remaining recipes, there are three left and they’re only going to get better and better. I promise. Cross my heart and kiss my elbow. Just as a hint between you and I, Friday’s recipe is my absolute favorite. Oh, I’ve also been updating the main Easter Brunch post on the home page with the links to each individual recipe so that you guys can have one central location for the entire brunch menu. I think it makes it easier on us all. That one post will continue to live on the home page, front and center, so we can find all the recipes without hassle. Enough about all this business talk though. Let’s get to salad making and eating.

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Seafood Sliders

Unfortunately Seafood Week has come to an end, but let’s not start crying and throwing things just yet (you can save that for when you’ve finished reading this post). All good things must come to an end. Lucky for us all, I managed to save the best recipe for last. In case you’re just joining us for the first time this week, I’ll refresh your memory. We kicked things off with my childhood enemy, but now all-time favorite fish meal, Crunchy Fish Sticks with homemade tartar sauce. It was all of our breaded and fried seafood dreams come true. Then when we were beginning to get restless with the week we were presented with Roasted Shrimp Cocktail, accompanied by not one but two sauces for dipping and dunking. Homemade cocktail sauce and a Cajun remoulade. I had a competition with myself to see just how many warm shrimp I could eat in one sitting. I wont disclose the exact amount because it’s embarrassing, but as it turns out, I can eat a lot of shrimp. Like a lot of shrimp. Let’s turn our attention back to the end of Seafood Week, though. Back to being sad. Back to throwing things. We’re rounding out the week with a delicious recipe that although tiny in size, is packed with so much flavor. Like jump kick you in the face with flavor. These Seafood Sliders are the perfect Friday night meal. 

In case you weren’t already aware of it, I have an unhealthy obsession with sliders. They’re my thing. I feel like if I could, I totally would’ve invented the slider. Unfortunately for me, I didn’t invent them. Someone beat me to it. I’m always one step behind. I’ll have to settle for being The Slider King of the World, however. You might ask where I get off calling myself that. Allow me to explain. My past slider incarnations have been some of the best posts/recipes on this site. Pot Roast Sliders, Fried Green Tomato and Shrimp Sliders, BLT Biscuit Sliders, Baked Potato Sliders and Steak and White Cheddar Panini Sliders. I pretty much deserve the title, or at the very least a parking spot with “Reserved for The Slider King of The World” attached to it. One day. I can dream can’t I?

These Seafood Sliders are made with a mixture of fresh ground fish and shrimp, among other tasty ingredients, and are formed into small patties. I’d never ground up seafood before, and I have to admit that I was a little scared, but thankfully I survived! I need a t-shirt with that written on it. Anyhow, these fish and shrimp patties are the perfect vessel for tartar sauce, lettuce, tomatoes, onions, and pickles on a tiny bun. My favorite thing about sliders is that I can eat about three of them and feel like I can do anything in the world. Also, I love acting like I’m a giant holding a regular sized burger and I’m about to terrorize the city like Godzilla or something. Is that crazy? It’s probably crazier if I admitted to actually going around the house eating sliders roaring and stomping around like a monster. Not that I do that or anything. It’s all hypothetical. I’ll tell you what isn’t hypothetical, these sliders.

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Roasted Shrimp Cocktail

I’ve never been the biggest fan of shrimp cocktail, but before you start coming after me with pitch forks and start doing voo doo on me, you should hear me out. I’ve got some good explanations for my line of reasoning. The main reason why I don’t care for shrimp cocktail is because I don’t like cold shrimp. In fact I hate cold shrimp. There’s something so weird to me about eating cold shrimp served over ice. Maybe I’m the weirdo. I know I know, that’s the way it’s supposed to be served and many people (like the entire world) really love shrimp cocktail no matter if it’s cold or not. More power to them. I just can’t handle it. Sorry mom. Don’t get me wrong though, if there’s cold shrimp at a buffet or at a party, I’ll be the first in line stuffing it into my pockets.

Since I love the idea of shrimp cocktail and have always wanted to really enjoy it, I thought the best way to achieve such a feat (and overcome my fear of cold shrimp), would be to cook the shrimp and eat it warm. Roasted Shrimp Cocktail has since been my newest obsession and brings me the best of all the shrimp cocktail world. I like to serve it with not one but two sauces for dipping because to me, shrimp cocktail is all about the sauce. Cocktail sauce is very near and dear to my heart as a child because I used to eat it all the time with all of the breaded and fried shrimp. All of it. I was addicted to fried shrimp, still am, but because it’s not the healthiest of ways to eat it, I’ve settled for roasted shrimp cocktail instead. I’m sure my doctor is thankful for that decision.

Continuing with our Seafood Week on the blog, I thought this recipe would be a great follow up to the Crunchy Fish Sticks from earlier in the week. Just as a recap, I wanted to do a Seafood Week because there’s a serious lack of fish dishes in my blog. My mamma wanted me to up my “under the sea” recipes and because my mamma always knows best, I thought it best to listen to her and get right on it. So here we are, two recipes into our awesome Seafood Week. I’m saving the best for last so stay tuned for the third and final installment on Friday. You won’t want to miss it. In the meantime let’s refocus on this roasted shrimp cocktail your new favorite recipe. Cross my heart and kiss my elbow.

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Fried Green Tomato and Shrimp Sliders

I’m on a mission in life to become the Slider King of America. I don’t really know if that’s an actual thing, but it sounds really cool. I can totally see myself being King of the Sliders, too. It’s definitely not a bad thing to have on my resume. If anything, it’ll make me well known by millions, right? At the very least, it’ll grant me some free sliders whenever I want. Which is always. Sliders everyday of my life sounds even better than being king. Don’t get me wrong, I still want to be king. Give me a slider kingdom to rule where all anyone ever eats are sliders. Where sliders just rain down from the skies above. Sounds like a dream come true, if you ask me. I’d walk down the streets of my kingdom pointing at people, screaming, “You get a slider. You get a slider. And you get a slider. And you get a slider!”

Last week I decided to torment you guys by putting up a recipe for Mini Challah Rolls—have you checked it out already?—with a promise to post a delicious slider recipe the following week. Well, guess what?! It’s the following week already, and here I am with the promised delicious slider recipe. And just in case you’ve been living under a rock or something, and aren’t familiar with the fact that I’ve had some great sliders on this blog before, I’ll refresh your memory.

This one time I got all kinds of crazy and made a big batch of pot roast in a slow cooker and put together some killer Pot Roast Sliders that I’m still day-dreaming about. I can’t seem to shake them out of my mind. If you like crispy onion rings and avocado and sriracha, then you’ll love those sliders. Then I decided to one up myself and I created these BLT Biscuit Sliders which is everything right in the world. Biscuits with jam and heirloom tomatoes and lots of crispy bacon and of course, avocado and lettuce. If all of that has you thinking, “Oh no he didn’t!” Well then just sit down and hold on tight because I’m about to blow your mind! I’m now bringing you these Fried Green Tomato and Shrimp Sliders. I couldn’t just use the same rolls I used before or even those biscuits, so I made some new buns. Challah buns. And I’m piling it high with a cajun remoulade sauce, fried green tomatoes, grilled shrimp, lettuce and pickles. It’s an explosion of delicious flavor upon delicious flavor. I don’t know what else to do right now, other than to go to a tall place and yell out “I’M KING OF THE SLIDERS!”

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Watermelon Basil Lime Iced Tea

I’ve always had this fantasy of living in a large home, maybe somewhere in the South—one of the Carolinas for sure, I’m thinking North—with a big patio or wrap around porch. In my fantasy, I’m drinking iced tea on said porch or patio, on a hot summer’s day. Heavy on the iced part because I don’t do well in the heat. I’m lounging on a chair and just drinking my tea enjoying the passing days. Waving at a few neighbors that walk on by. I may or may not speak with a Southern drawl in my fantasy, I haven’t decided yet (but you better believe I’ve been practicing it). This is where I’d plot all my villainous schemes. I’d invite my enemies over for some iced tea, all the while planning out ways on how to backstab them….wait, that’s not my fantasy. I think I’ve been watching way too much House of Cards lately. I get confused. Kevin Spacey is teaching me all the wrong ways of life, you can’t blame me. 

Now try not to judge me too much, but this is actually the first time I’ve ever made iced tea before. Like ever in my life. I can’t really say I’m an iced tea expert per say. I’m far from a tea pro so I had to do a little research (and by a little, I of course mean a lot). My google searches were something like, “How to make basic iced tea?” “How long do I steep tea bags in iced tea?” and “Fool proof iced tea recipes to win contests and major prizes.” That last one didn’t bring me any hits, but you can’t blame a guy for trying. I had to come up with my own recipe. 

Iced tea is one of those things that I always drink at other people’s homes or at restaurants, but have never really thought about making it myself. I don’t know why, I guess I always just assumed it was too difficult to make. Something about boiling water and making tea, scared me. I have a phobia of boiling water. I don’t have a phobia of boiling water, it’s a joke (someone please laugh). I was wrong though. It’s actually really easy to make iced tea. The best part is that you can add all kinds of awesome flavorings to it, and make it so much better than just plain boring iced tea. Don’t get me wrong, plain and boring iced tea is still a favorite of mine, but plain and boring doesn’t win any contests and I want to win contests for sure. So I learned a valuable lesson through all of the recipe testing I did, over the last couple of days. The lesson being that watermelon and iced tea are long lost friends. Destined to be together forever. That forever being in a pitcher in my fridge for my drinking pleasure. 

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Baked Vegetable Samosa Handpies

Have I ever told you how much I love Indian food? It’s my all time favorite type of food to eat, in case you didn’t already know that. I’m obsessed with it. I can’t get enough. Sometimes I even dream about eating Indian food, and not just a little dish here and there, no I dream about devouring an entire feast. Yeah, in my dreams I eat it every single day of my life and I never get tired of it. In my dream, samosas are falling from the sky like it’s raining and I’m out in the street eating them as they fall onto my plate. I’m trying very hard to make that dream come true but I don’t think the people in my life really appreciate it. I’m always the first to suggest an Indian restaurant when my family and friends ask where we should go eat. I always get a no. One of these days though they’ll say yes and when they do, I’ll be ready for it. 

I won’t tell you about the time I pretended to be super sick (lying on my deathbed) just so I can get a plate of Indian food out of pity. That was my only cure. It was a low point for me. Don’t judge. I will however, tell you about a time where I visited a close friend in North Carolina and we ate two Indian dinners in one night. IN ONE NIGHT. I guess we wanted to tour all of the city’s Indian Cuisine offerings. We started at one place and were forced (not really, we ate it willingly) to eat a bunch of delicious food. Then we ventured to another Indian restaurant (don’t ask us why) and within a few hours proceeded to eating an entire second dinner, filled with multiple dishes. Oh there were drinks in between that were involved and we made a night of it. Just me, my friend and a whole lot of curry and chutney and samosas. I was in heaven. 

So here I am today with a yearning for vegetable samosas and the need to share it with all of you, friends. It might seem a little daunting at first but fight that feeling. It’s not daunting at all. What we have here is nothing but delicious pockets of curry flavored potatoes and peas. I’m all for anything wrapped in buttery pie dough, especially if potatoes are involved. So let’s shout a big WOO HOO at the top of our lungs (not optional) and get to making and eating samosas. Let’s be adventurous and try new dishes because that’s how we find new favorites, right? These here are your new favorite. I just know it. 

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