Apricot Turkey Kebabs on Naan with Summer Slaw

Ingredients:

Kebabs:

1 lb. lean ground turkey

¼ c. chopped purple onion

1 tsp ground cumin

2 tsp garlic powder

¼ tsp ground black pepper

1 tsp salt

½ tsp ground cinnamon

2 TBSP dried parsley

¼ c. apricot preserves

2 tsp sriracha sauce

Summer Slaw:

¼ c. chopped red onion

2 TBSP chopped jalapeno

¾ c. finely chopped mango

2 tsp lime juice

1 c. finely shredded cabbage

¼ c. feta cheese

 Dash of salt

Sauce:

8 oz. Greek Yogurt

2 TBSP chopped red onion

¼ c. chopped cucumber—no seeds

1 tsp lime juice

½ tsp garlic powder

½ tsp salt

2 whole Naan—cut in half to create 4 piece.

Directions:

In a small bowl, combine apricot preserves and sriracha sauce.  Set aside.

In a bowl, combine onion, mango, jalapeno, cabbage, lime juice, feta cheese, and a dash of salt.  Set aside.

In a blender, combine yogurt, onion, cucumber, lime juice, salt, and garlic powder.  Blend until smooth.  Pour into a bowl and set aside while grilling kebabs.

In a bowl, combine turkey, onion, cumin, cinnamon, black pepper, salt, parsley, and garlic powder.  Using an ice cream scoop, form large meatballs.  Put 2 meatballs per skewer and press to slightly flatten.  Heat gas grill to 400 degrees or a charcoal grill until coals burn orange.  Place turkey skewers on grill.  Grill for 3-5 minutes or until lightly charred. Turn kebabs.  Brush grilled side with apricot sauce.  Grill for an additional 1-2 minutes.  Turn and brush with remaining apricot sauce.  Remove from heat.

Place naan bread on grill for 30 seconds, just to soften.  Cut naan in half to create 4 pieces.

To serve…

Spoon approximately ¼ c. slaw onto each naan.  Place 2 kebabs per naan.  Drizzle with yogurt sauce.  Using a bamboo skewer, pierce the top of each sandwich to hold together or wrap sandwiches in foil.  Serve immediately.

Saucy Mama Giveaway

Over the past few weeks, we've been testing recipes using Saucy Mama sauces, dressings, marinades, and mustards.  Now, it's your turn to try these fabulous products. On May 30, 2015, one random winner will be selected to receive a gift set of three sauces we used in our test recipes.   Here's How:
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Once notified, you will have 24 hours to reply or your prize will be forfeited.  This giveaway is open to US Residents ONLY.

Disclosure: This contest is in no way sponsored, endorsed, or associated with Facebook, Instagram, or Twitter.  This contest is sponsored by Sittin' on a Sandbar and Saucy Mama.  By entering this giveaway, you understand that it is in no way affiliated with Facebook and release them from any liability.

Saucy Mama's Shrimp n' Grits featuring Saucy Mama's Apricot Ginger Mustard and Saucy Mama's Sesame Ginger Dressing

Saucy Mama's Asian Pork Meatballs with Miso Orange Noodles featuring Saucy Mama's Miso Orange Sesame Dressing

Saucy Mama's Cuban Egg Rolls featuring Saucy Mama's Creamy Garlic Mustard

Saucy Mama Cuban Egg Rolls With Pulled Pork & Creamy Garlic Mustard Slaw

Ingredients:

3 c. shredded (pulled pork)

12 slices (square) Swiss cheese—cut in half to create 24 halves

3 c. shredded cabbage & carrot cole slaw mix

¼ c. julienned sweet onion

½ c. Saucy Mama Creamy Garlic Mustard

¼ c. sugar

¼ c. red wine vinegar

1 tsp salt

½ tsp salt

2-3 dashes tabasco/hot sauce

12 egg roll wrappers

1 egg

1 TBSP water

Directions:

For the shredded pork…

A frozen 2.5 lb pork roast was rubbed with salt, pepper, and garlic powder, and placed in the crock pot with ¼ c. water to cook on low for 8 hours. When done (completely tender and nearly falling apart), pork roast was shredded, juice from the crock pot was added to retain some moisture.

For the slaw…

While the pork is cooking in the crock pot, mix mustard, sugar, vinegar, salt, pepper, and tabasco in a large bowl.  Add onion and cabbage mix.  Toss to combine.  Cover with plastic wrap and refrigerate all day.

To assemble egg rolls…

Combine egg and water to create and egg wash.  Arrange each egg roll wrapper so that a corner points away.  Brush all 4 edges with egg wash.  Place one Swiss cheese half slice on the bottom quarter of the egg roll wrapper.  On top of cheese, place approximately 3 TBSP pulled pork…just enough to cover the cheese.  On top of pork, spoon the same amount of slaw mix.  On top of slaw, place another Swiss cheese half slice.  To roll, fold bottom corner up and over cheese, slaw, and pork pile.  Fold in the side corners to seal, and roll up to seal the last corner.

To fry…

In a skillet, heat vegetable oil to 350 degrees.  Fry each egg roll 1 minute per side, turning 3-4 times to reach desired golden brownness.

To serve…

Cut on the bias and serve hot with extra Saucy Mama Creamy Garlic Mustard for dipping.

Saucy Mama's Shrimp n Grits

Ingredients:

1 lb. Jumbo Shrimp—peeled & cleaned, but tails left on

½ tsp garlic powder

½ tsp ground cumin

½ tsp salt

¼ tsp black pepper

2 c. water

½ c. quick cooking grits

½ tsp garlic powder

1 tsp salt

2 TBSP butter

¾ c. shredded pepper jack cheese

6 slices bacon

¼ c. chopped sweet onion

¼ c. chopped green bell pepper

¼ c. chopped celery

¾ c. quartered grape or cherry tomatoes

1 clove garlic—minced

3 TBSP Saucy Mama’s Apricot Ginger Mustard

¼ c. Saucy Mama’s Sesame Ginger Dressing/Marinade

¾ c. water

Directions:

Rinse and dry cleaned shrimp. Coat shrimp with ½ tsp each of garlic powder, cumin, and salt and ¼ tsp black pepper.  Set aside, and chop before serving.

In a skillet, fry bacon until crisp.  Remove from skillet.  Reserve half of the grease in the skillet and half for later use.  In the hot skillet and a little bacon grease, fry shrimp until opaque and lightly browned…approximately a minute per side.  Remove from skillet and cool.

Return remaining bacon grease to the skillet.  Saute onion, bell pepper, and celery over medium heat until soft.  Add garlic and tomatoes.  Continue cooking for 3-5 minutes.  Add mustard, dressing, and water.  Stir to combine and heat until bubbling.  Return shrimp and cook for an additional minute to coat and reheat shrimp.

In a sauce pan, bring 2 c. water, ½ tsp garlic powder, and 1 tsp salt to a boil.  Whisk in quick cooking grits, reduce heat to medium, and simmer for 5 minutes, whisking frequently to prevent sticking.  Stir in shredded cheese.

To serve, spoon shrimp and Saucy Mama sauce over grits and sprinkle with chopped bacon.

Saucy Mama Asian Pork Meatballs With Miso Orange Noodles

Ingredients:

1 lb. ground pork

¼ c. Saucy Mama Miso Orange Dressing/Marinade

¾ c. chopped green onions

1 egg

½ c. Italian breadcrumbs

1 TBSP vegetable oil

½ c. chopped celery

2 cloves garlic--minced

3 c. shredded cabbage & carrot cole slaw mix

½ c. soy sauce

¼ c. light brown sugar

¼ c. Saucy Mama Miso Orange Dressing/Marinade

¾ lb. spaghetti noodles—cooked according to package directions—reserve ½ c. pasta water

Directions:

To make meatballs…

In a large bowl, combine pork, ¼ c. Miso Orange Dressing, ¼ c. green onion, egg and breadcrumbs.  Using a cookie scoop, form into meatballs…approximately 24 meatballs.  Place meatballs on an aluminum foil covered cookie sheet.  Bake at 425 degrees for 15 minutes. Remove from oven and set aside.

In a small sauce pan, combine brown sugar and soy sauce.  Bring to a boil, reduce heat to medium and simmer until brown sugar dissolves.  Stir in Miso Orange dressing.  Set aside.

In a large skillet, heat 1 TBSP vegetable oil.  Saute ½ c. green onions, celery, and garlic over medium heat until celery softens.  Do not allow garlic to burn.  Add cabbage and ¼ c. of soy sauce mixture.  Saute over medium heat until cabbage begins to soften (approximately 4-5 minutes) stirring frequently.  Add cooked pasta and ¼ c. soy sauce mixture.  Toss to combine vegetables and pasta.  If mixture becomes too thick, add pasta water until pasta no longer sticks together.  Add meatballs and remaining sauce.  Toss to combine.  Serve immediately.

Serves 4.

Bacon & Brew Scones

3 ½ c. all purpose flour

4 TBSP baking powder

¼ tsp salt

½ c. butter, cut in small pieces

½  c. milk

½ c. stout (like Guinness)

½ c. sour cream

1 lb. bacon-fried crisp & crumbled

2 c. shredded Farmhouse Reserve Aged Cheddar

Preheat oven to 400 degrees. 

Sift flour, baking powder, and salt.  Cut in butter.  Stir in bacon and shredded cheddar. Mix milk and sour cream in a cup.  Add stout.  Mix liquid into flour mixture. Stir until just combined.  Turn out onto a floured surface.  With extra flour available for handling, press dough into a 1 inch thick and 6 inch wide rectangle.  This may take repeating several times to use all of the dough.  Cut the dough with a sharp knife into triangles.  Place dough triangles on a parchment lined cookie sheet.  Brush with egg wash made from one egg white and 1 TBSP water.

Bake at 400 degrees for 10-15 minutes or until lightly brown.  Remove from oven and cool.  

Bacon & Cheese Waffles Benedict

Ingredients:

Waffles:

2 c. waffle/pancake mix

3 TBSP oil

2 c. water

2 c. shredded Colby-jack cheese

½ lb. bacon-fried & crumbled

Eggs:

6 large eggs

¼ c. half & half

½ tsp salt

¼ tsp black pepper

1 TBSP oil

Hollandaise  Sauce:

4 large egg yolks

1 TBSP lemon juice

½ c. melted butter

Pinch of cayenne

Pinch of black pepper

Pinch of salt

Directions:

Combine all waffle ingredients in a large bowl.  Scoop approximately ½ c. batter onto hot waffle iron.  Cook until waffle iron indicated “done”.  Batter should make 4-6 waffles

In a bowl, whisk together eggs, half & half, salt and pepper.  In a nonstick skillet, heat 1 TBSP oil.  Cook eggs over medium heat, stirring frequently to scramble.  Do not over cook.

Heat a saucepan filled ¼-1/2 with water to boiling.  Reduce heat to simmer water.  In a small glass or stainless steel bowl, whisk egg yolks and lemon juice.  Slowly drizzle in melted butter. Place bowl over simmering water (create a double boiler).  Whisk frequently until sauce is thick and smooth.  Stir in cayenne, salt & pepper.

To serve:

One waffle, an ice cream scoop of eggs in the middle with hollandaise sauce drizzled on top.  Sprinkle with parsley or chives.

Cornmeal Crusted Tilapia with Warm Crab Salsa

We were watching Master Chef a couple of nights ago, and it dawned on me that while I test recipes frequently, I've allowed my day-to-day cooking slip.  I haven't been as creative as I can be.  There shouldn't be a contest or due date looming for me to put my best weeknight meals forward.  So with that said, I decided while siting in the elementary school's pick up line that dinner would not simply be the same old tilapia that the kids have grown accustom to.  I guess with kids we get into a routine of cooking certain dishes that we know are popular.  We call them "favorites."  The problem is "favorites" lead to habits and routines, and soon, we find ourselves on a feeding & menu schedule.  You know the one..Monday-chicken nuggets, Tuesday-tacos, Wednesday-spaghetti, Thursday-...

Well, for me, it's time to move on.  Yes, we will still have Taco Tuesday, because I have enough taco ideas to feed them something different for an entire year of Taco Tuesdays.  However, for everything else, it's time to rediscover my creative weeknight meal.

I knew that last night was going to be fish, grits, and baked beans...it's a southern thing. However, the more I thought about it, the more I realized that it was BORING!  With that said, as I sat in the second school pick up line, I went on a mental field trip through my pantry and refrigerator.  What I came up with was...Cornmeal dusted tilapia with Parmesan garlic grits, served with a warm salsa of tomatoes, jalapenos and crab.

Ingredients:

4 Tilapia Fillets

1 c. yellow cornmeal

2 tsp garlic powder

2 tsp salt

1 tsp black pepper

1/4 c. olive oil

Combine cornmeal, garlic powder, salt & pepper.  Dredge tilapia fillets in cornmeal and shake off excess.  Heat olive oil in a skillet to approximately 350 degrees.  Sprinkle a pinch of cornmeal into the oil.  If it's hot enough, the cornmeal will sizzle.  Fry tilapia fillets until golden brown.  Flip only once.  Remove from heat.

Grits:

2 1/2 c. water

1 c. grits

1/2 tsp garlic powder 

1 tsp salt

1/2 c. milk

1/2 c. grated Parmesan cheese

Heat water, garlic & salt to boiling.  Whisk in grits and reduce heat to medium low.  Cook grits for 5 minutes.  As they cook, they will thicken.  Add milk in small amounts while whisking to prevent sticking.  In last  minute of cooking, whisk in cheese and remaining milk.  Remove from heat and allow to thicken.

Salsa:

1 can rotelle tomatoes (tomatoes with chile)

1/2 c. chopped onion

1/4 c. chopped bell pepper

2 garlic cloves--crushed

2 bay leaves

2 TBSP olive oil

1 c. crab meat

Heat olive oil in a large skillet.  Add peppers, onions, and garlic.  Saute until onions are translucent.  Do not burn.  Add tomatoes, bay leaves, and crab meat.  Use spoon/spatula to break up crab meat. Reduce heat and cook until thick...approximately 10 minutes.

For added heat, add 1/8 tsp red pepper flakes.

Scottish Farm Sandwich

INGREDIENTS

4 boneless, skinless chicken breast

2 quarts water

½ cup onion, chopped

12 fluid ounces Scotch Ale, like Oskar Blues Old Chub

½ cup light brown sugar

2 cups ketchup

2 teaspoons garlic powder

½ teaspoon ground black pepper

1 teaspoon pure vanilla extract

1/3 cup apple cider vinegar

1/8 cup prepared yellow mustard

½ teaspoon hot sauce

12 slices bacon

1 teaspoon ground cinnamon

2 cups sliced okra

1 cup buttermilk

½ cup yellow cornmeal

1 cup plain flour

2 teaspoons cajun seasoning

3 cups vegetable oil for frying

4 hearty sandwich rolls, sliced

SAUCE

Saute onion in 1 TBSP oil over medium heat until translucent. Add Scottish Ale and brown sugar. Boil for 10 minutes. Reduce heat. Add ketchup, garlic powder, black pepper, vanilla, vinegar, mustard, and hot sauce. Simmer for 20 minutes, stirring frequently.

CHICKEN

While sauce is cooking, place chicken breasts in a large sauce pot. Cover with water and bring to a boil. Cook over medium-high heat for 10-15 minutes or until breasts are thoroughly cooked. Remove from heat and allow to cool to the touch. Shred chicken. Add shredded chicken to prepared bbq sauce. Simmer on low for 10 minutes.

BACON

On a microwave safe plate or microwave bacon cooking plate, place bacon slices and sprinkle lightly with cinnamon. Cook bacon until crisp. Generally, 45 second per slice. Set aside to cool.

OKRA

Heat vegetable oil in a fryer or deep skillet. In a medium size bowl, combine flour, cornmeal, and cajun seasoning. Dip okra in buttermilk and then, dredge in breading mixture. Shake off excess. Fry okra until golden brown.

ASSEMBLY

Slice rolls. Spoon 1/3-1/2 c. chicken bbq mixture onto the bottom slice. Top chicken with 1/8-1/4 c. fried okra. Cut 2 slices of cinnamon bacon in half to make 4 pieces. Place bacon on top of okra. Add top portion of roll and serve.

Old Fashioned Southern Tea Ring

As a young girl growing up in the south, going to church socials and covered dish luncheons was nothing unusual.  Whether it was the monthly, after-Sunday-service lunch or a holiday social, the ladies of the church always put their best dishes forward.  As a foodie from birth, I have always associated food with people and events—Mrs. Arrant’s cheese straws, Aunt Karla’s fruit dressing, Mrs. Weishaupt’s tea rings.

Oh, those tea rings…  I can’t imagine anyone not remembering those with special fondness.  Mrs. Weishaupt made them every holiday.  Yeasty, bready, cinnamon goodness, covered in vanilla icing…oh my! 

Sadly, after Mrs. Weishaupt passed away, the tradition of holiday tea rings sort of faded away.  The young girls of my generation grew up and went away to college and life.  The older ladies kept making their specialties, and Mrs. Weishaupt’s tea ring was lost—sort of.

Years ago, my family published a hometown cookbook, featuring my late aunt’s recipes.  Just before the holidays, while looking through that book, I found a recipe for the long forgotten tea rind and set out to learn to make it.  As usual, I set out with the “I got this” attitude and quickly realized that “I didn’t have anything.”  The recipe had some of the ingredients, but not all.  The recipe had instructions, but they were vague and strangely worded.  So my quick plan to learn to make the tea ring quickly became a lesson in experimenting and asking for tea ring memories.

The first attempt was…interesting.  It wasn’t perfect.  In fact, it wasn’t even pretty.  However, it tasted…AMAZING!  At least, I had that part right.  The second attempt was even better.  By the third, fourth, and fifth attempt, I didn’t even need the “recipe.”  By the sixth attempt, with my confidence up, I decided to experiment some more.  Instead of just filling it with the standard cinnamon, sugar, and butter, I added some left over cranberry filling that I’d made for an almond cake.  The results…OMG!  That was probably the best dessert/breakfast/brunch/bread thing I’d ever put in my mouth.  For a diabetic, it was dangerously good.

Southern Tea Ring

1 c. scalded milk

¼ c. shortening

¼ c. sugar

1 tsp salt

4 c. all purpose flour + extra for kneading

1 egg, beaten

1 pkt quick rise yeast, dissolved into ½ c. warm water

½ c. margarine (1 stick softened)

½ c. sugar

4 TBSP ground cinnamon

Place shortening, sugar, and salt in a large bowl.  Pour hot milk over and allow shortening to melt.  Add beaten egg and yeast-water mixture.  Stir to combine.  Add flour. Stir vigorously to combine.  Cover and allow to rise for 2 hours.  Turn dough out onto a well-floured surface.  Knead for 10 minutes.  Allow to rest/relax for 10 minutes.  Roll dough out into a rectangle of about ¼ - ½ inch thickness.  Spread margarine over the entire surface.  Sprinkle with cinnamon and sugar. Roll up as you would a jelly roll.  Place on a pizza pan or cookie sheet.  Form into a circle/wreath and tuck ends together.  Using kitchen shears, snip 1” cuts around the entire ring.  Using your fingers, turn each dough cut under to expose the cinnamon layer.  Bake at 375 degrees for 25 minutes.  Allow to cool slightly before removing from pan.  Allow to cool before frosting.

Icing:

2 c. powdered sugar

1 TBSP meringue powder

4-6 TBSP milk

Mix ingredients in a bowl.  Pour icing into a piping or Ziploc bag.  Snip the end and drizzle over the entire tea ring. 

Serve warm.

Variations

Cranberry Filling:

1 bag cranberries, ½ c. sugar, zest of one orange, ¼ c orange juice, 2 TBSP cornstarch

Cook over medium heat until thick.  Use a whisk to stir and mash cranberries.  Remove from heat and allow to cool before using.  Spread over cinnamon-sugar-butter coating.  Roll up tea ring and bake as ususal.

Mixed Berry Filling:

1 bag frozen mixed berries, ½ c. sugar, 2 TBSP cornstarch

Cook over medium heat until thick.  Use a whisk to stir and mash berries.  Remove from heat and allow to cool before using.  Spread over cinnamon-sugar-butter coating.  Roll up tea ring and bake as ususal.

Guava Cream Cheese Filling:

8 oz cream cheese, ¼ c. powdered sugar, 6 oz. guava paste

Combine cream cheese and powdered sugar.  Spread over dough.  Heat guava paste in the microwave until smooth.  Do not melt.  Drop guava paste by the spoonful over cream cheese layer.  Spread melted guava paste.  Roll up tea ring and bake as usual.

Dark Chocolate Caramel Macchiato Tarts

From World Food Championships 2013 Semi-finals 

Dark Chocolate Shortbread:

2c all purpose flour

¼ tsp salt

1 c. butter, room temperature

½ c. powdered sugar

¼ c. Special Dark Cocoa

2 tsp. vanilla extract

2 TBSP milk

In a mixing bowl, cream butter with vanilla.  Add dark cocoa, powdered sugar, and milk.  Mix well.  Add flour and salt.  Mix just until combined.  With hands, form dough into a disk.  On a floured or sugared surface, roll dough to ¼ inch thickness.  Using a biscuit cutter, cut shortbread disks and place on parchment lined baking sheets.  Bake at 350 degrees for 10 minutes.  Remove parchment sheets from pan and allow shortbreads to cool completely.

Dark Chocolate Truffle:

8 oz cream cheese, room temperature

2/3 c. powdered sugar

8 oz. dark chocolate

¼ c.  cold espresso ( ¼ c. water & 2 tsp instant coffee)

Beat cream cheese until smooth.  Add powdered sugar and mix well.  Melt dark chocolate in the microwave.  Beat into cream cheese mixture.  Add cold espresso and mix well.  Place truffle into a piping bag and pipe perimeter of shortbreads, leaving a well for caramel.

Caramel:

1 jar caramel ice cream topping poured into a Ziploc bag. Snip the end, and squeeze approximately 1 tsp into truffle well. Reserve remaining caramel for final drizzle.

Milk Chocolate Cream:

8 oz. cream cheese, room temperature

2/3 c. powdered sugar

8 oz. milk chocolate

3/4 c. Cool Whip

Beat cream cheese until smooth.  Add powdered sugar and mix well.  Melt milk chocolate in the microwave.  Beat into cream cheese mixture.  Fold in Cool Whip.  Spoon milk chocolate cream into a piping bag and pipe over dark chocolate and caramel layer.

Whipped Cream:

1 ½ c. heavy cream

1 tsp vanilla extract

¾ c. powdered sugar

In a cold mixing bowl, beat heavy cream, vanilla, and powdered sugar until stiff.  Spoon whipped cream into a piping bag and pipe a rosette to cover milk chocolate cream.

Caramel Drizzle:

Use remaining caramel ice cream sauce to drizzle over whipping cream.

Refrigerate mini pies for 15-30 minutes before serving.

Plating…

On each glass plate, 1 shortbread, dark chocolate truffle, a caramel well, the 2nd shortbread, milk chocolate cream, the 3^rd shortbread, whipped cream, powdered sugar and caramel drizzle.  On the plate, powdered sugar, more caramel drizzle, a rosette of whipped cream & chocolate covered coffee bean.