Category: Side Dishes & Appetizers

Cajun Bacon Deviled Eggs

Spring time comes around, the flowers begin to bloom, allergies kick in and Easter and Mother’s Day seem like they’re a week apart! Although we’re in a weird time we must remember to stay inside so that this can come and GO! I know it’s hard, we can’t celebrate and gather like we’re used to but it doesn’t mean that we can’t keep the same delicious traditions to comfort us and give us all the feels. For Easter I decided to put a spin on a classic appetizer dish: The Deviled Egg. Ready to kick it up a little bit? Let’s dive right in, shall we?

Ingredients:

  • 10 whole eggs (for mix the yolk of 10 eggs)
  • 2-3 pickle spears
  • 1 large celery stalk
  • 3 strips of green onion
  • 1 tablespoon mayo and 1.5 tablespoon mustard
  • SPICES: old bay, garlic powder, ground cayenne pepper, Cajun spice.

Directions:

  1. In a pot (large enough to boil ten eggs) fill it with water to boil. Once water is boiled slowly drop your eggs into the water. I used a ladle to drop each egg in carefully so they wouldn’t break. Let them boil for 20 min.
  2. While eggs are boiling use this time to chop your celery and pickles as FINE as possible. Mix in your mustard and mayo and for the spices I’d do a teaspoon of each. Just be careful with the cayenne, meaning if you don’t like spicy 🥵 maybe do a little less! 😉
  3. Remove the eggs from the stove and dump the water. Rinse the eggs in cold water until they’re chilled. It makes them easier to crack and makes them not stick to the shells.
  4. Rise you peeled eggs in cold water to remove any debris and begin to cut then in halves removing all yolk in the mixing bowl with ingredients.
  5. Rinse your egg whites very gently and set them “bowl side” down to dry.
  6. HACK: If you egg mix becomes to runny a trick to add to it is instant mash potatoes to thicken it up. Probably the only use I’d have for them but no judgement! Just not a fan of them but it this case they come to the rescue if needed!
  7. Mix your filling and add seasoning to taste. When your mix is ready to go fill it in a piping bag OR a sandwich ziplock. Cutting a corner and using it to squeeze into your egg cups.
  8. Set your filled eggs in the fridge to cool and now you can fry up some bacon. Once it’s done use a napkin to remove excess oil and chop up your bacon to bits.
  9. Sprinkle your bits over the eggs and add some extra old bay and/ or cayenne to the top. Kick it up a little bit and dash some hot sauce if you like it spicy! 😉
  10. Eat them, share them, enjoy them! Thank me later.

Share your deviled eggs with me on Instagram! @streetandpsice

Southwest Egg Rolls

Anxiously waiting and watching the news for daily updates on COVID-19 can be stressful and not to mention, STRESSFUL! Like, what CAN’T we do today? Go outside? Breathe? I know it’s all for the greater good of humanity and trust me, staying at home on a beautiful sunny day is hard but when you know the world is healing you’ve got to believe. The sky is clearer than ever, the birds are chirping and you can hear them instead of car horns and tires screeching. It’s a positive thing to soak in, and just think it’s happening ALL OVER the globe.

I say this to say that we as a people have to stick together not point fingers but encourage one another to be better. This ideology inspired me to make these egg-rolls. Why? It’s a mash up of veggies and flavors from a ‘south of the border’ stance wrapped up into egg-roll wrappers of the far east, or as our POTUS likes to say, “Chi-nah”, smh. It’s a delicious melting pot to say the least.

Plus, these egg-rolls are a great way to clean out your fridge and/ or get creative with what you can put inside of them. Great to make alone or with the family and children alike. Just make sure an adult is present for the frying part, we don’t want no problems. Let’s get to it shall we?

INGREDIANTS:

  • Cooked chicken
  • Black Beans (half a can)
  • Shredded carrots (hand full)
  • Diced green and red peppers (1/8-1/6 of each)
  • Cheddar cheese (hand full)
  • Kroger (or any other brand) taco seasoning pack (half)
  • Canola or vegetable oil
  • Egg-roll wrappers, click here to see an example

DIRECTIONS:

  1. Mix all contents in your bowl
  2. Place a hand full of the mix on top of one egg-roll paper and spread it out perpendicularly, an X-axis. Connect the bottom left corner up towards the top right corner and begin to roll. tucking in the corners which are left out along the way. I’ve attached a reference here.
  3. Heat oil in a pan at medium heat. High heat oil will burn the wrappers and you want them to be golden brown not burnt black!
  4. Depending on your pan and how many egg-rolls you make, the oil should reach AT LEAST half way up the height of your egg-roll.
  5. Slowly drop them in the pre heated oil and wait about 2-3 min to check the color, keep it golden, if so then flip to the other side and for another 2-3 minutes. You can remove them now and set them on a paper towel atop of a plate or bowl and let them cool before cutting or biting into.

Get a BBQ Mayo or Chipotle dressing or even a Spicy Ranch to dip them in. Get creative have fun. Cooking is all about experiments, trial and error. Enjoy the rolls and let me know what you mixed in yours in the comments below! Have a great day, hands washed and safe inside. 🙂

Coconut Curry Golden Potatoes

Potatoes or rice. Two of my favorite side dishes to any entree typically paired with a protein or double veggies. Most of the time I dedicate the savory to the main dish or veggies but why can’t we show some extra love to our starches? This time I got inspired to put a spin on my golden mini potatoes, heres how.

Ingredients: (serves 2-3)

  • mini golden potatoes (10)
  • 1 can of coconut milk
  • 2-3 tablespoons of curry powder
  • fresh chopped parsley
  • 1 table spoon of celery salt
  • 1/2 teaspoon of crushed red peppers
  • 1/2 teaspoon of minced garlic
  • table spoon shredded coconut

Directions:

  1. In a medium pot, empty your coconut milk and using that can pour half a can of water into your pot. Set to boil at medium heat.
  2. Cut down your potatoes at an abyss (angled) for longer slices of potatoes.
  3. Boil them for 7-10 minutes. once boiled, remove some of the liquid so that the potatoes have just enough to coat, reduce heat to low.
  4. Now add your curry powder, celery salt, garlic and red peppers. Stir gently so your potatoes don’t break. Add in your fresh chopped parsley and add more red peppers if you’re feeling spicy!
  5. Pair with a lemon grilled chicken, jerk shrimp or a delicious tandoori jackfruit! Need some inspo? Send me a message in the comments below!


 

Summer Veggie Spring Rolls

Let’s face it. After watching “What The Health” on Netflix it’s safe to say I’m moved, but not in a bad way! Eating more fruits and vegetables not only helps our world and human kind but it’s everything my mom tried to get me to do as a child. She won! In all seriousness, the diseases that we all think are “genetic” can also stem from the continuous bad food habits that are passed down through generations and that is why we don’t see a change. We must be the change we wish to see (thanks Gandhi) so I dedicate myself to making healthy eating and smart choices on all my future recipes. Veggie based and damn near vegan. Also, for this recipe, I wanted to use my delicious CocoLoco CBD oil from Flower Food again! Just makes everything “better”.

Let’s dive in shall we?

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You will need:

  • Shredded carrots
  • Sliced snow peas
  • Mint leaves
  • Sliced shiitake mushroom caps
  • Green onion
  • Egg roll/ spring roll papers
  • Coconut oil
  • Glass noodles (I used a gluten free vegan sweet potato brand)
  • Optional: Flower Food CBD oil
  • Sweet chili dipping sauce
  • Frying pan

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Directions:

  1. Once all your veggies are cut grab a sheet of egg roll paper and place all the contents towards the middle.
  2. Optional: drop 3-5 drops of CDB cocoloco.
  3. Make sure one of the corners of the square are facing you. That will be the corner you grab to fold up and over. The fold in the left and right corners and you’ll be left with what looks like an envelope. Roll up to seal it closed. Rinse your finger under water to stick the paper to itself (no egg whites nesescary).
  4. Repeat until all of your rolls are prepped.
  5. In a frying pan heat the coconut oil to a medium heat. Having the oil too high will burn the egg roll paper quickly and we want a golden crisp color so test one out to see, when ready drop them all and make sure you rotate them with tongs carefully.
  6. Remove your rolls and place them on a paper towel lined plate/bowl to remove excess oil.
  7. Cut in half and serve with a sweet chili sauce.
  8. Enjoy!

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Bagel Bites, For Grown Ups.

We all can remember, just getting out of school, throwing our backpacks down after getting home and reaching in the fridge for whatever you could find. So I turned to the freezer and toaster oven and the rest of Street + Spice is history, haha. Comfort, at times, doesn’t change. Food is one, you just have to make it grow up. Just like you.

“Pizza in the morning. Pizza in the evening. Pizza at suppertime. When pizza’s on a bagel, you can eat pizza anytime!” – Bagel Bites Theme Song

Here is my ode to Bagel Bites:

Ingredients: (1 Bagel serves 2 halves).

  • “Everything” bagels.
  • Pizza Sauce
  • Mozzarella cheese (finely shredded).
  • Peperoni
  • Spices: Black pepper, minced garlic, Italian herbs and spices, red pepper flakes

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Directions:

  1. Pre-heat oven to 375 degrees F.
  2. Simmer the pizza sauce and spices on low heat stirring occasionally.
  3. Cut your bagels in half, horizontally.
  4. Laying the bagel halves on to a cookie sheet or baking pan, remove the sauce from heat and cover the bagel in sauce.
  5. Sprinkle mozzarella cheese to cover the sauce, repeat with the pepperoni.
  6. sprinkle small amount of cheese on top and spread around basil/ parsley for the aromatic infused cheese flavors, yes, that really works.
  7. Bake for no more than 10 min watching periodically to not overcook/ burn.
  8. Remove them from the oven and serve immediately, but be careful, to not feel like a kid all over again.

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Enjoy!

 

Sweet + Spicy Volcano Bites

Throwing a party this summer or just in the mood for a quick island getaway? These toasted coconut ahi poke tostadas are to die for! The volcano in the title comes from the uber spicy, hotter than a jalapeno, too hot to cut without gloves on, chile. Especially with a super spicy and flavorful habanero chili from Melissa’s Produce. Trust me, it’s the perfect amount of heat to balance the sweet of the coconut, a perfect fusion treat.

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Lets get to the kitchen, this 5 step appetizer is easy and inexpensive. Shall we?

Ingredients: (6-9 servings, prep time  30min)

  • 2 large sashimi grade Ahi tuna steaks (about 2 pounds)
  • 1 shallot (small onion, chopped fine)
  • 1/2 cup chopped green onion
  • 3-4 tablespoons soy sauce
  • 1 cup toasted coconut
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce
  • 1 pack of gyoza wonton papers (raw)
  • 1 tablespoon black sesame seeds

Directions:

  1. Rinse and paper towel dry your tuna steak. Cut it into small 1/2 inch cubes and set in a mixing bowl.
  2. Add the shallots, coconut, chopped green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds and toss.
  3. Cover with saran wrap (plastic) and refrigerate.
  4. In a small frying pan set olive oil to heat at medium. Grab a gyoza paper and slowly drop in in the oil to brown each side, flipping often to evenly cook and not burn. Remove them from the oil and place them on a paper towel to pick up the excess oil.
  5. Carefully slice your habanero chiles. Plate your tostada with a spoonful of deliciousness and set on top of your volcano roll a sliver of habanero heat. Trust me its the perfect balance you wont be upset. Sprinkle some sesame seeds and enjoy!

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