Pimento Cheese Fritters

Pimento Cheese Fritters

  • Servings: makes about 30
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Author note: These fritters are freezer friendly. Once they have cooled place into a freezer safe container. Reheat in the oven. To guarantee the temperature of the frying oil, use a kitchen thermometer.

1 pound pimento cheese

flour

4 eggs, whisked

panko breadcrumbs

vegetable oil

  1. With a small ice cream scoop, scoop out the chilled pimento cheese and place onto a parchment lined baking sheet. Roll the pimento cheese into a ball and then dredged in flour. Place back onto the parchment lined baking sheet. Continue until all the pimento cheese is gone
  2. Dredge the pimento cheese balls into the whisked eggs and then the panko breadcrumbs. Set back onto the parchment paper. Place into the freezer and chill for 30 minutes.
  3. Fill a saucepan with 1 inch of vegetable oil. Over medium-heat bring the oil to 375 degrees. Fry the fritters until golden, turning frequently to prevent burning, about 1 minute. Place onto a paper towel to drain. Serve immediately

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Cold Harissa Shrimp Salad with Herbs and Goat Cheese

Cold Harissa Shrimp Salad with Herbs and Goat Cheese

Author note: The shrimp can also be baked at 425 degrees for 10-12 minutes.

1 to 1 1/2 pounds shrimp, peeled and deveined

5 ounces harissa

1/4 teaspoon smoked paprika

3/4 teaspoons kosher salt

5 cups arugula

5 cups spinach

2 tablespoons mint, chopped

2 tablespoons dill, chopped

1/4 cup parsley, chopped

1/4 cup cilantro, chopped

cherry tomatoes (optional), sliced in half

goat or feta cheese, to top

lemon-garlic vinaigrette, recipe below

  1. Combine the shrimp, harissa, smoked paprika and salt in a medium bowl. Mix well to coat the shrimp. Marinate for 30 minutes.
  2. On the stovetop or grill, cook the shrimp over medium heat for 3 minutes per side (a total of six minutes). Set aside and chill for at least 4 hours or over-night in the fridge.
  3. When ready to assemble the salad place serving bowls into the freezer.
  4. Place arugula, spinach and herbs into a large bowl. Toss to combine. Add shrimp, cheese and vinaigrette to the salad. Toss well and place into chilled serving bowls. Serve immediately.

for the lemon-garlic vinaigrette

1/4 cup olive oil

2 tablespoons red wine vinegar

fresh lemon juice from 1/2 lemon

3/4 teaspoon kosher salt

1 garlic clove, crushed

  1. Combine all ingredients into a jar. Seal and shake until combined. Place in the fridge and chill for at least 4 hours.

A Pleasant Little Feed | Okra

I love okra– I have no shame to admit it. Here are a few of my favorite APLK okra recipes to help you see the Okra Light, in case you think you are not a fan of this glorious summer time veg. Enjoy, my friends!

Best,

Rebecca

Warm Okra Red Onion Salad with Pine Nuts and Herbs

Charred Gochujang Okra

Instant Pot Okra and Rice Chicken Soup

Seafood Gumbo

Okra with Caramelized Red Onions and Basil

Cold Sesame Soba Noodle Salad

Cold Soba Noodle Salad

Author note: Chili-garlic sauces vary in flavor and heat. Be sure to select a sauce that you like the flavor and heat. The sauce can easily overwhelm this salad if it is not used to taste. I used 3 tablespoons for the sauce I selected, yours may be different. If in doubt, start with a smaller amount of sauce and add gradually to taste.

1/2 cup soy sauce

1 tablespoon plus 1 teaspoon sesame oil

1 tablespoon mirin

juice of 2 limes

2-3 tablespoon chili-garlic hot sauce

1/2 teaspoon ground ginger

1 10-ounce package of soba noodles

1 1/2 cup mung bean sprouts

1 English cucumber, peeled and then thinly sliced with vegetable peeler

1 1/2 cups carrots, thinly sliced

1/2 cup cilantro plus more for topping, chopped

peanuts, optional topping

  1. Combine soy sauce, sesame oil, chili-garlic sauce, lime juice and ground ginger in a small bowl. Whisk well to combine. Set aside.
  2. Cook soba noodles according to the package, strain and run cold water over the noodles. Continue to strain until no water remains.
  3. Place the soba noodles into a large bowl. Pour the soy sauce mixture over the noodles. Toss well to coat. Cover and place into the fridge to chill for at least 4 hours.
  4. Once chilled, toss the noodles with bean sprouts, cucumbers, carrots and cilantro. Serve cold topped with lime wedges, cilantro and optional peanuts. Salt to taste.

Grilled Ribs

I’m a sucker for ribs. Yes, they are messy. Yes, they take time. And yes, they are worth it!

Ribs can be cooked in a variety of contraptions: grill, oven, smoker, slow cooker and pressure cooker. Having cooked ribs each of these ways I’ve learned quite a bit. There are three requirements for a good rib: tenderness, saltiness and caramelization. Tenderness is achieved by accurately cooking the meat to a point that the tissue relaxes and allows for the meat to fall off the bone; while maintaining a bit of a bite. This can be achieved with a low and slow cooking process. Also, preparation is important too. There is a lining that covers one side of the ribs that does not soften while cooking. This needs to be removed in order to achieve a tender rib.Saltiness is achieved by properly seasoning the ribs. I like to do this by creating a marinade that includes mustard, chili and garlic powder, Worcestershire, kosher salt … and a few other elements. When the protein marinates in this concoction overnight it absorbs the flavor and yields a delicious (and tender) product.

Caramelization. One of the best features of ribs is the sweet caramelized coating that develops when heat hits the coating of the ribs. This happens if there is sugar in the marinade and if the ribs are basted with barbeque sauce while cooking. A high heat finish to the ribs will also help to develop a caramelized rib.I need to tell you one last thing about ribs: use good ingredients.

Market Street has the best selection—quality pork that’s well-priced. You’ll also need a barbeque sauce to coat and finish off the ribs. Have no fear, Market Street has you covered.One of my favorite things to do is scan the condiment section at Market Street. It is filled with familiar brands of old but also abundant up-and-coming lines. From national brands to local Texas favorites, Market Street knows how to give you options to please your condiment palette.

This weekend grab a few racks of ribs and saunter down the condiment aisle. Select a sauce or two that you want to try and get grilling!

Grilled Ribs

racks of baby back ribs

1 cup yellow mustard

1 teaspoon black pepper

2 teaspoons garlic powder

4 teaspoons chili powder

1 tablespoon kosher salt

3 tablespoons Worcestershire sauce

4 tablespoons brown sugar

1 teaspoon black pepper

1/2 cup apple juice

1/2 cup chicken stock

barbecue sauce

  1. In a bowl, combine the mustard, pepper, garlic and chili powder, kosher salt, brown sugar and Worcestershire. Stir well and set aside.
  2. Place the ribs on a long piece of foil (long enough to wrap the ribs). Remove the thin layer of membrane off the back of the ribs. Evenly coat the rib with the mustard mixture. Wrap the ribs in the foil and place on a large rimmed baking sheet. Repeat this process with the second rack of ribs. Place in the fridge for at least six hours.
  3. Heat the oven to 250 degrees. Combine the apple juice and chicken stock into a small bowl.
  4. Remove the ribs from the fridge. Open up the foil packets and pour 1/4 cup of the juice mixture into each foil packet. Reseal the foil packets. Place the ribs into a roasting pan and place into the oven. Cook for 2 hours.
  5. Prepare the grill to cook with indirect heat at 250 degrees.
  6. Remove the ribs from the oven. Open the foil packets and place the ribs onto the grill. Baste each rib with barbecue sauce and close the grill lid. Continue to grill for two hours, basting the ribs every 15 minutes with barbecue sauce.
  7. Remove the ribs from the grill and place the ribs onto a cutting board. Let the ribs rest for 10 minutes. Cut into serving portions and serve.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Hatch Chile Dip

Hatch Chile Dip

Author note: If you cannot find fresh Hatch green chiles, use Anaheim or Poblano chiles. Canned green chiles will also work with this recipe, but they will not yield the same flavor as fresh chiles.

2 tablespoons canola oil

1/2 teaspoon kosher salt

2 cups Hatch green chiles, chopped (roasted and peeled, click here for instructions)

1 .4 ounce ranch dip dressing

1 1/2 cups sour cream

3/4 cup mayonnaise

  1. In a skillet add the canola oil, Hatch chiles and salt. Stir well. Increase the heat to medium-high and cook for 5-8 minutes, stirring occasionally. Remove from the heat and let cool, about 20 minutes.
  2. Stir together the sour cream, mayonnaise and ranch dip. Cover and place into the fridge.
  3. Once the Hatch chiles have cooled, add them to the sour cream mixture and stir well. Cover the dip and place into the fridge. Let chill for at least 3 hours before serving.

Sheet Pan “Hot” Chicken Fajitas

Sheet Pan Hot Chicken Fajitas

for the marinade

3/4 cup Cholula hot sauce, or your favorite hot sauce

1 tablespoon canola oil

3 tablespoons orange juice

juice of 1 lime

1/2 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon kosher salt

1 tablespoon chili powder

1/2 bunch cilantro, rough chopped

for the fajitas

2 pounds chicken breast, cut into thin slices

2 onions, halved and sliced

3 bell peppers, seeded and sliced

2 tablespoons canola oil

1 teaspoon kosher salt

tortillas

  1. Add all marinade ingredients into a large bowl or baking pan. Mix well. Add the chicken and stir to coat. Cover and let marinade for 30 minutes (at room temperature).
  2. Place the rack to the highest slot in the oven. Heat the broiler to 550 degrees.
  3. While the chicken is marinating, line a baking sheet with foil. Add the onions and bell peppers. Top them evenly with canola oil and salt. Toss to incorporate. Spread the mixture out into one even layer. Place in the oven and broil for 10 minutes, or until the vegetables are browned and blistered.
  4. Remove and toss the vegetables. With a slotted spoon, add the chicken tenders to the sheet pan. Layering evenly on top of the vegetables and across the sheet pan.
  5. Place into the oven and broil for 5-8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
  6. Remove from the oven and serve with tortillas and your favorite fajita toppings.

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