September 30, 2013

Oh My Spicy Thai Peanut Pizza with Mama Mary's and a Giveaway!

 
 I am super excited to announce this fun Recipe Challenge and Voting Contest with Mama Marys Gourmet Pizza Crusts! This week I will post five fun "out of the box" pizza recipes using Mama Mary's Pizza Crusts. Simply scroll to the bottom of this post and vote for your favorite and enter the contest below! One lucky reader will win a $100 VISA gift card and VIP Product Coupons for Mama Mary's
Here's some more exciting news: the winning pizza recipe chosen by my readers and Mama Mary's fans will be featured on Mama Mary's products in stores nationwide! 
 This recipe I originally featured back in July. Pizza night is a weekly thing in my house but instead of ordering takeout we make our own mini pizzas using Mama Mary's Pizza Crusts! Sometimes we all make are own varieties and sometimes we make an off the wall creation together that ends up being THE BOMB! This is how Oh My Spicy Thai Peanut Pizza was created. Ashton loves peanut butter and we are both a big fan of spicy foods so this just kind of happened and was right up our alley! Then we just added some fresh veggies and we had a fun and delicious veggie pizza perfect for Meatless Monday

Scroll down to see all five pizzas and comment and vote for your favorite. 
Then you are entered to win!
 Come back tomorrow for the next recipe- Southern Breakfast Scramble Pizza.
 

Ingredients:

Makes 2 servings, 3 mini pizzas split 
  • 3 Mini Pizza Crusts, Mama Mary's Thin or Original Crust
  • 3 tbsp Peanut butter, warmed (I use creamy)
  • 1/3 cup baby carrots, shredded
  • 1/3 cup green onions, diced
  • 1 shallot, diced
  • 1-2 tbsp olive oil
  •  dash or 1/8 tsp Chinese 5 spice seasoning
  • 1/4 tsp Ginger seasoning
  • 1/2 jalapeno, sliced or diced (seeded optional)
  •  1/4 cup roasted shelled peanuts, crushed
  • 2 tbsp cilantro, roughly chopped
  • 1/2 lime, sliced as garnish

Directions:

  1. Preheat the oven to 450 degrees.
  2. Heat a small skillet over medium, add a tsp or two of olive oil then add shallots.
  3. Cook for a couple minutes, stirring until crispy and golden. Season with ginger and Five Spice. Remove from heat.
  4. Warm the peanut butter in the microwave for about 15-20 seconds so it is runny and easy to spread.
  5. Place all three pizza crusts on a large baking sheet.
  6. Brush thoroughly with olive oil, including the crusts.
  7. Now spread warm peanut butter all over the center of the crusts.
  8. Top with the crispy seasoned shallots, carrots, green onions, and jalapenos.
  9. Lastly sprinkle with peanuts.
  10. Place in the oven, turn down the heat to 425 degrees, and bake for 8-12 minutes until crusts are golden.
  11. Remove from oven, slice each pizza into fourths, and top with chopped cilantro. I serve a lime on the side so you can add a nice pop of citrus to the pizza right before eating! 

Mama Mary's mini pizza crusts are a great item to keep stocked in 
your pantry for a quick and easy dinner!

I shred baby carrots with a veggie peeler so they are the 
super thin and the perfect texture and length.
I really like to use shallots in my dishes, especially Asian inspired meals. 
I saute the shallots with oil until they crisp up and then season them with fragrant Chinese five spice and ginger.
Make sure you brush the entire crust with olive oil first 
and then top with a sauce so the crust doesn't dry out. 
I warm the peanut butter in the microwave for about 15-20 seconds 
so it is more liquid and smooth and easier to spread. 
Top the peanut butter with crispy shallots.
Add all additional toppings: carrots, green onions, and sliced or diced jalapenos.
Grind dry roasted peanuts in a food processor until chopped finely.
Turn the oven down to 425 degrees and bake for about 10 -12 minutes or until crust is golden brown.
Hot out of the oven- top with cilantro and serve with lime wedges.
Squeeze juice from a slice of lime on top of the pizza right before serving.
 Slightly spicy with creaminess, crunch, and great flavor!
Is this your favorite pizza? Vote below!

What pizza is your favorite? 

Comment below with your choice 

and like both Facebook pages to be entered to win!

    a Rafflecopter giveaway 
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The Ultimate B.E.L.T. Sandwich with Hidden Valley Smoked Bacon Ranch!

I am so excited to share with y'all my new favorite sandwich: The B.E.L.T.! 
That's Bacon, Egg, Lettuce, and {Fried Green} Tomato!
This Southern inspired sandwich is packed full of flavor and ingredients. From the thick cut cheese crusted bread, to the bacon lattice and perfectly cooked fried egg, and did I mention fried green tomatoes?! Then you top it all with my secret (not anymore!) ingredient: New Hidden Valley Smoked Bacon Ranch


 This sandwich is so good (and massive!) you will need to loosen your belt!


I am lovin' these new spreads and dips by Hidden Valley. 
They are packed full of flavor but get this- they are made with
 cream cheese and white beans NOT MAYO, so Hidden Valley Sandwich Spreads & Dips are low fat with one-third the calories of mayonnaise and only two grams of fat per serving! 

Available in four delectable flavors: Smoked Bacon Ranch, Country Herb Ranch, Oven Roasted Garlic Parmesan and Spicy Chipotle Pepper.
Check out the new Hidden Valley Sandwich Spreads here:
http://www.hiddenvalley.com/products/sandwich-spreads-and-condiments

Ingredients:

Makes 2 sandwiches
  •  1/2 cup Parmesan cheese, shredded
  • 4 slices Texas Toast
  • 5 eggs
  • 1/4 cup milk
  • 1 medium green tomato
  • 1 cup buttermilk
  • 1/2 cup yellow cornmeal
  • salt and black pepper, to taste
  • Vegetable Oil, for frying
  • 6 slices, center cut, thick sliced bacon
  • 2 Large leaves of Boston Bibb Lettuce
  • 2 tbsp Hidden Valley Smoked Bacon Ranch Spread

  Directions

  1. Preheat oven to 350 degrees.
  2. Heat oil over medium in a heavy bottom pot or cast iron skillet until around 350 degrees.
  3. Slice tomato in thick slices, about 4-6 slices and place in a bowl of buttermilk to soak.
  4. Meanwhile, lay bacon on a plate and weave together in a bacon lattice.
  5. Place on a broiler tray, with an elevated rack so the grease will drip below. 
  6. Cook bacon for 15 minutes or until crispy. Drain on a paper towel lined plate.
  7. Once bacon has cooled you can trim of ends of the bacon pieces to make more of a square shaped lattice to fit on the bread.
  8. Pour cornmeal onto a plate and season with salt and pepper.
  9. Dredge the sliced tomatoes in the cornmeal mixture, patting to ensure you coat well.
  10. Carefully lay the slices in the hot oil, doing batches if you need to.
  11. Fry the tomatoes about 1 1/2-2 minutes per side until golden brown. Drain on a paper towel lined plate.
  12.  Spray a small skillet with cooking spray and break one egg in it. Cook egg over-medium, flipping once but leaving the yolk still runny. Season with salt and black pepper. Remove to a plate. Repeat with remaining egg.
  13. Heat a grill pan over medium heat and spray with cooking spray.
  14.  Mix remaining three eggs and milk in a bowl.
  15. Dip two slices of bread in egg mixture then crust both sides with shredded Parmesan.
  16. Place crusted bread in pan and cook both sides until golden. 
  17. Repeat with remaining two slices of bread.  
  18. Now time to assemble your sandwich.
  19. On the bottom slice of bread, lay lettuce down, top with bacon lattice, then 2-3 fried green tomato slices, then fried egg.
  20.  Spread 1 tbsp Hidden Valley Smoked Bacon Ranch on inside of top slice of bread and lay bread slice on top of egg. 
  21. Repeat to make other sandwich.
  22. Make sure to have extra napkins and enjoy!


My buttermilk soaked, cornmeal crusted fried green tomatoes are the BOMB! Bonus: if you have extras after making your sandwich serve them on the side with Hidden Valley Smoked Bacon Ranch as a dip!
Dip the Texas Toast bread in an egg and milk mixture as if you were making French Toast. 
Then coat with shredded Parmesan and cook until golden in a hot grill pan or skillet.

Cook the perfect fried egg, with the white cooked through but the yolk still runny! 
Messy but delicious!
Cook your bacon on a broiler pan in the oven at 350 degrees for about 15 minutes. 
Let cool then weave into a bacon lattice as pictured below. 
NOTE: The second time I made this I weaved the bacon into the lattice
 BEFORE cooking and it was much easier!

I like to trim off the ends of the bacon pieces for my lattice is more square and fits better on the bread.

Time to assemble the B.E.L.T.!
Start with a large lettuce leaf ( leave whole or cut in half) on the bottom piece of bread.
Next add your bacon lattice.
Top with about 3 slices of fried green tomatoes.
Next add your fried egg, then add a heaping tbsp of Hidden Valley Smoke Bacon Ranch to the inside of the top piece of bread.

Look at this monster! Doesn't it look amazing?!


Breaking News: 

Hidden Valley just announced its public challenge – they’re searching for the next Sandwich Superstar and you could be it!  Submit a video to show off your epic sandwich-making skills for the chance to win bragging rights, the title of Hidden Valley Sandwich Superstar and a VIP trip to NYC to attend and present your winning recipe at the Food Network New York City Wine & Food Festival.
See my video entry below!
 Watch my video entry for the Hidden Valley Sandwich Superstars contest!


Hidden Valley’s line of new Sandwich Spreads & Dips will take your boring sandwich routine to another level. With new flavors like Spicy Chipotle Pepper and Oven Roasted Garlic Parmesan, your mouth will be thanking you and you’ll be on your way to delivering sandwich-envy.
This is a sponsored conversation written by me on behalf of Hidden Valley Ranch.
 The opinions and text are all mine.
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McGuire's Irish Pub Sunday Brunch and Frozen Irish Coffee

 In celebration of National Coffee Day I wanted to share one of my favorite coffee drinks from my #1 restaurant back home in Northwest Florida, McGuire's Irish Pub. I worked there for a couple years in college and I have been eating (and drinking) there for as long as I can remember. Frozen Irish Coffee is like a boozy coffee milkshake and the best thing it's FREE with their Sunday brunch (starting at just $9!). I just had to recreate it at home, using the recipe from the McGuires Cookbook. I am happy to say it was just as tasty as their version (but sadly missing their delectable brunch filled with beignets, fruit, benedicts, and omelettes).
I have featured a couple other Mcguire's inspired recipes on my blog before, including McGuire's Irish Boxtys and Corned Beef and Cabbage with Horseradish Cream.

An old Irish toast comes printed next to recipe in the McGuires Cookbook.

Health and long life to you,
Land without rent to you,
A child every year to you,
And may you die in Ireland.

Ashton and I enjoying our Frozen Irish Coffee during one of our many brunches 
at McGuires Irish Pub.

Ingredients:

Makes 2 10oz servings
  • 1 1/2 tbs Irish Whiskey (I like Bushmills)
  • 1 1/2 tbs Kahlua coffee flavored liqueur
  • 1/2 cup strong, freshly brewed hot coffee, cooled to room temp
  • 1 1/2 cups vanilla ice cream, slightly softened
  • 1/4 cup heavy cream
  • 4 tbsp whipped cream
  • green cherry and Creme de menthe, optional for garnish

Directions:

  1. Combine first five ingredients in a blender and pulse for a few seconds until the consistency of a milkshake.
  2. Pour into frosted mugs, top with whipped cream, and a straw and serve right away!
Recipe from McGuires Irish Pub Cookbook

It couldn't more simple: mix all ingredients in a blender until milkshake consistency then top with whipped cream and a straw!
Frosty, frothy, and delicious!
My version and the Mcguire's version, complete with a green cherry!

  McGuire's has two locations: Pensacola and Destin, FL. 
They offer a Sunday Brunch every week that is the best deal in town 
and includes beignets and FREE Irish Coffee!
 Sunday Brunch at McGuires was a frequent outing for us. Here we are as newly weds!
My Dad and Ashton enjoying brunch and Irish Coffee on Father's Day.
My family celebrating Father's Day in McGuire's Wine Cellar room.
Beignets are served deliciously coated in powdered sugar.
We always order a bowl of 18 cent (you read that right!) Senate Bean Soup. 
 Rich and creamy Spinach and Artichoke Dip with homemade chips is a popular appetizer.
Eggs Killarney, loaded with steak and hollandaise, is my favorite brunch item.
Their sandwiches are mouthwatering too, including their huge steak burgers and Reuben sandwiches.
Pork chops are my top choice for dinner (and easily big enough to share!).
Dining out at McGuire's Irish Pub is a fun and delicious experience any time of day!
 
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