Aioli and Sauce Roundup

It was suggested that I put together a roundup of all my recipes that had an aioli or some other kind of sauce in it, so I thought, why not?  Click on the picture to link to the recipe.

gorgonzola slider

blk bn quesadilla

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cajun2

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This is a great sauce because it uses a sour cream base instead of mayo.

fish cakes

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Awesome with poached or pan-seared Salmon, on top of a baked potato, or just as a dip.

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BBQ Chicken Pizza Pinwheels

These were super easy to throw together while I was preparing dinner one night.  All you need is a prepared pizza crust (I used whole wheat) and a little bit of prep- or some leftover chicken, or hey, even chicken from a can would work.  Bake it up and put in the refrigerator. Then pack it in your lunch, or the kiddos- which is what I did- and you’ve got a great meal on the go.

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BBQ Chicken Pizza Pinwheels

1 pkg pizza dough

1/2 cup BBQ sauce

1 cup cheddar cheese, shredded

2/3 cup cooked chicken, shredded

1/4 red onion, finely diced

3 T cilantro, minced

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1. Preheat oven to 400* and roll out the pizza dough into a 1/2-inch thick square on a floured surface.

2. Spread BBQ sauce evenly over the dough. Top with cheddar, chicken, onion, and cilantro.

3. Carefully roll the dough up lengthwise.  Cut3/4-inch wide slices and place on lined baking sheet.

4. Bake for 17-20 minutes, or until lightly golden.

5. Serve with extra BBQ sauce for dipping.

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Black Bean & Goat Cheese Quesadillas with Chipotle Aioli

On our last night of vacation on the Crystal Coast the boys and I had an awesome tapas dinner at a local restaurant. While everything was to. die. for. (I truly need to figure out how to make their entire menu) one thing that we tried that I had to replicate ASAP was the black bean quesadilla and chipotle sauce.

Now their version had Monterey Jack and havarti cheese but I didn’t have either of those. Plus I like stronger cheeses that don’t lose their flavor when melted. Since I had several cheeses to choose from we decided to mix and match, so while the goat cheese was my favorite and matched beautifully with the black beans and the aioli, there were three kinds in all: goat cheese, cheddar and feta, & cheddar and smoke gouda (this one was Hubby’s favorite.)

So you can see how simple it would be to swap out flavors and see what you like best. Just don’t forget the aioli!

blk bn quesadilla

Black Bean Quesadillas

1 can black beans (I use organic)

1/4 cup finely diced onion

1 T butter

1/4 tsp cumin

salt & pepper

2 or 3 T fresh chopped cilantro

flour tortillas, large or small

cheeses of your choice, diced or shredded

In small saucepan, heat over medium-high and melt butter. Add in chopped onion and let cook for several minutes.

Stir in the cumin and cook a few minutes more. It’ll smell awesome.

Pour in the can of black beans, juice and all. Salt and pepper. Stir and simmer for 20 minutes.

Drain extra juices if there are any. Stir in the fresh cilantro.

Place some cheese on a tortilla and spoon some bean mixture over it. Add more or another cheese on the beans and top with tortilla. *I use a countertop Foreman grill to make my quesadillas. You can use a skillet on the stove(careful turning those tortillas) or the oven.

If you are using large tortillas you will have better luck filling them with more mixture because you will fold one half over the other, making a half cirlce-shaped quesadilla.

Chipotle Aioli

1/4 cup mayo

1 tsp sriracha

1/4 tsp chipotle seasoning

Combine and whisk all ingredients together. Refrigerate until ready to use (at least an hour if possible). Taste and adjust seasonings.

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Mexican Bruschetta

Ya’ll know me 🙂 I love bruschetta and I love Mexican food, so what could possibly be better than this?? Nothing. Well, ok maybe not NOTHING but still….it’s pretty darn fantabulous and I think you’ll agree.

mexi-bruschetta

Mexican Bruschetta

2 avocados, diced

1 medium tomato, diced

1/3 cup finely diced onion (I used yellow and red)

1/3 cup chopped fresh cilantro

1/3 cup feta cheese, diced

2 T EVOO

2 T lime juice

salt & pepper

Baguette or other hearty bread

Gently combine ingredients in a bowl (so that the avocado doesn’t get smushed) and taste to see if any seasonings need to be added.

Slice the bread and grill or lightly toast. *I very lightly butter the bread, especially the edges before toasting. It makes it sooooo good! Top bread with bruschetta and enjoy!

This is a meal. I won’t kid you. Unless you’ve got people to help you eat it (which would make it an awesome appetizer) then you may have to resign yourself to eating the entire bowl. I know, it’s like twisting a rubber arm. First of all, avocado doesn’t keep so well unless you can cover it that allows for no air at all. What you would do is use plain old saran wrap but push it down snugly on top of the avocado mixture before storing in the refrigerator. It should keep at least until the next day- unless you go in for a late night snack, of course.

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Crunchy Fish Tacos with Cilantro Cream Sauce

I love fish tacos- but if you’ve been reading long enough you already knew that. There are so many ways to put together a fish taco starting with the type of fish you use and how it’s prepared. Then there’s the shell (soft corn or flour tortillas, or crunchy shells) and then everything that goes in between. Some of my favorite toppings are shredded cabbage, cheddar cheese, tomato and avocado.

But the star of this show isn’t the taco. As you can see I just used frozen fish sticks (sometimes you just gotta have that crunch). The main attraction in this post is the Cilantro Cream Sauce that is made for any kind of fish tacos…and you can thank Yvonne for this one 🙂

cilantro sauce

Crunchy Fish Tacos

Frozen fish sticks

Corn or flour tortillas

Tomato, diced

Avocado, diced

Cabbage, shredded

Shredded cheese

Cilantro Cream Sauce

1/4 sour cream

1/4 cup heavy cream

1/4 cup fresh cilantro, chopped

fresh pepper and salt, to taste

lime juice, to taste

Mix together ingredients and refrigerate for at least 15 minutes.

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Salsa Verde

Hey everyone! A real quick update for you: I’ve been on a little vacay this week down on the island so today’s post will be the last one until next week. Now on to the main attraction….

I love salsa verde but until recently I had no idea exactly what it consisted of or how easy it was to make. This is another recipe by the fabulous Yvonne – click her name to link to her blog/web site which will also provide you to a link to her FB page. She is a wonderful chef and I couldn’t help sharing this recipe after I attended another one of her cooking shows and then tried to make the salsa myself.

As you can see here I put the salsa on some fish tacos but the options are limitless for what you can eat this salsa with.

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Salsa Verde

1 lb tomatillo, peeled, washed and quartered

1 white onion, peeled and quartered

4 cloves garlic, peeled

2 jalapeños, seeds and membranes removed

2 tsp cumin

1 tsp salt

1/2 cup cilantro (no need to chop)

1/2 lime, juiced

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1. Heat oven to 400*.

2. Place quartered tomatillos and onions, jalepenos and whole garlic cloves and place on lined cookie sheet (parchment paper is best but foil will do). Bake until tomatillos are soft, about 20 minutes.

3. Allow a few minutes out of the oven to cool and then place in a food processor with the rest of the ingredients and pulse.

4. Cool in refrigerator until ready to eat.

5. Enjoy!

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Mexican Stew

Here’s another awesome crock pot meal for you. This one is full of great flavors and gluten-free ingredients. You can easily adjust the heat to your liking and even swap out the meat with black beans for a vegetarian meal.

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Mexican Stew

1 lb. ground turkey (or 15 oz. can black beans)

1 onion, diced

4 garlic cloves, minced

1 tsp cumin

1 tsp chili powder

1 1/2 cups butternut squash, peeled and diced

2 large white or gold potatoes, peeled and diced

3 medium carrots, peeled and chopped

1 cup roasted green chiles, chopped*

1 quart (4 cups) chicken or vegan broth

sea salt & pepper, to taste

1 lime, juiced

2-3 T fresh cilantro, chopped

1 -2 tsp organic sugar, as needed to balance the spice

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1. Brown the meat in a skillet. Put the cooked meat (or beans) into the crock pot and combine with the onions, garlic, cumin, chili powder, squash, potato, carrots (I used bagged matchsticks), green chiles (*I used 1 large jalapeno), salt & pepper, and the broth. Set on low and cook for 7 or 8 hours. Stir occasionally.

2. About 20 or 30 minutes before serving, add the lime juice, cilantro, and sugar. Taste and adjust seasonings as needed. You may also need to add a bit more of broth. Heat through.

tempt tuesday

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Sweet Chicken Rio & Rice

This was AMAZING! I mean it- I LOVE THIS DISH! and I’m pretty sure you will, too 🙂 Both of these recipes can be found on Jamie Cooks It Up! You can link to her blog from the button on the right blogroll of this screen.

Since Jamie’s original recipe called for pork, I changed it slightly. Otherwise everything else was pretty much the same. Instead of using chicken breasts, however, I threw a small whole chicken into the Crockpot with about 3 1/2 cups water, and let it cook slowly over night. This yielded a ton of fall-0ff-the-bone meat and about 4 cups thick, luscious chicken stock.

After picking through the meat, which was plenty, I saved the bones, skin, and gunk to boil down for another stock. There really was enough meat for me to make another meal from had I been feeling particularly savvy. I was not. Instead I used all the meat in this recipe, which gave me a HUGE amount of sweet chicken rio. It would not go to waste I was to find out 🙂

I love Crock-potting whole chickens. It just makes life so easy 🙂

After the meat was cooked, picked through and shredded, I placed it back into the (clean) Crockpot and added the necessary ingredients. At this point it only had to crock for about 4 hours on low.

Here is the original recipe (remember you can use pork or even turkey if you want.

SWEET CHICKEN RIO

3 lb. chicken meat, cooked and shredded

1 (16 oz.) jar salsa (2 cups)

1 can green chilies

1/2 cup brown sugar

1 can black beans, undrained

1. Combine all ingredients into Crockpot and cook on low to medium heat for 4 – 5  hours.

2. Serve with warm corn tortillas, cheese, lettuce or cabbage, tomatoes, and any other condiment such as avocado, black olives, & taco sauce.

**NOTE: If starting this recipe with raw meat do as follows: In the bottom of the Crockpot mix salsa, green chilies, brown sugar, and black beans. Add the chicken and cook on high for 4 hours or on low for 7 hours. Take the meat out of the Crockpot and shred it up with a fork. Return the meat and cook 1 more hour.

I am a BIG lover of corn tortillas. Seriously, I think I can eat just about any meal in a corn tortilla. Something about them just makes me happy. I’m also a big fan of Mexican/TexMex, so this meal was right up my alley.

A perfect accompaniment to this was Jamie’s Cilantro Lime Rice. It was super yummy and yielded way more than her recipe said it would (I am sure this has more to do with me and the kind of rice I used than anything else. Short grain brown rice FYI.) But it gave me plenty of leftovers for another meal.

Cilantro Lime Rice

2 cups uncooked rice

1 tbsp. butter

2 cloves garlic, minced

4 chicken bullion cubes

1 tsp. lime zest

4 cups water

2 tbsp. lime juice

1 tbsp. sugar

3 tbsp. fresh cilantro, chopped

1. In a large skillet combine rice, butter, garlic, lime zest, bullion, and water. Bring to a boil and stir well.

2. Reduce heat to low. Cover and simmer for 20-30 minutes.

3. In a small bowl combine lime juice, sugar, and cilantro (I used dried and let it sit in the mixture for about 30 minutes). Pour over the top of hot, cooked rice, and stir to incorporate.

This rice was fantastic. The flavors are subtle yet they compliment the chicken dish so well. I was very glad I tried these recipes and they will definitely be repeated at some time. Enjoy!

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