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Category : Eats

Home/Archive by Category "Eats" (Page 3)
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Shrimp and Crab Toast

We were sent this recipe found on https://www.thehowtoduo.com/ a couple years ago. We tried it and fell in love at first bite! Today we switched it up a bit and decided to try it with lump crab meat. Lets get started!

Ingredients 

  • 1 baguette, cut into 1/2 in slices
  • 1/2 lb shrimp
  • 1/2 lb lump crab meat
  • 4 stalks of green onions, chopped
  • 1 cup mayonnaise
  • 2 cups grated cheddar cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • salt to taste

Sauté peeled and deveined shrimp in a skillet over medium to high heat. Shrimp cooks really quickly so it should only take a couple of minutes for it to turn pink. Remove it from the burner and let it cool. Chop the shrimp into small pieces.

Then mix all of the ingredients (besides the bread of course) together in a large bowl.

Take a large spoonful and spread the mixture onto the sliced baguette. You can ask the bakery to slice the baguette for you to make thing easier which is what we did. Bake at 325 for 25-30 minutes. The bread should be toasted and the topping should be melted and golden. We enjoyed our toast with steak and green beans which turned this into a top 10 meal. We hope you enjoy the recipe!

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Umami Fries Opens Up In Dinkytown

[caption id="attachment_6586" align="aligncenter" width="600"] Gogi Beef Fries – topped with pear infused angus beef, cheese, egg, kimchi served with house sauce.[/caption]

New to Minnesota, Umami Fries will open its doors January 11th, 2020. A culinary concept, which combines traditional Asian flavors with America style foods, brings you things such as a kimchi burger and wasabi fries. Besides fries and burgers, Umami Fries also has boba milk teas and a small selection of tacos on their menu as well. We sat down with Samon Xiong to taste some of the menu items while digging into his history and how this concept came about.

In 2018, Umami Fries opened up their first concept in Tulsa, Oklahoma. With their second home in Minneapolis, they have future plans to have multiple franchise locations. The master mind behind their menu is Executive Chef Saya Xiong whom has a versatile culinary background in Asian cuisine.

[caption id="attachment_6583" align="aligncenter" width="600"] Kimchu Burger – 1/2 lb Angus Beef patti seasoned with Korean Spices, topped with cheese and kimchi with an egg on top. Served on a buttered bun[/caption]

The original menu consist of unique flavors combined with fries and burgers, which incorporates Korean, Japanese and Thai inspired creations. Samon told us that tacos were made by request for a couple of customers and by word of mouth created a demand for them so they were later added  to the menu. While loaded fries is not new around town, this restaurant’s entire menu focuses on euphoria with every dish.

[caption id="attachment_6587" align="aligncenter" width="600"] Gogi Beef Tacos – Pear infused angus beef, cheese, kimchi, Korean slaw served on flour tortillas.[/caption]

With the winter season upon us, take advantage now and go grab some grub before the herd of student return from break.

Location:

405 14th Ave SE

Minneapolis, MN 55414

https://www.umamifries.com/

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Seafood Pot Pie with Cheddar Bay Biscuits

Brainstorming with others is a great way to come up with an awesome recipe. What started as an “oh let’s try this chicken pot pie recipe with biscuits!” Turned into “let’s try a seafood pot pie topped with cheddar bay biscuits!” We love to try new recipes and mix things up. Our original idea was to try to use crawfish tails (are they considered seafood?!) but we settle for langostino tails. Langostino, which means little lobster in Spanish, is a squat lobster. Squat lobster doesn’t sounds too appealing right? Don’t let the name scare you away as it’s very tasty! It’s not a lobster or a prawn but closely related to porcelain or hermit crabs. We found ours at Trader Joe’s but we’ve also run across them at Costco. We’re calling this a seafood pot pie because you can use shrimp, lobster and even lump crab meat in place of the langostino tails. Check out the recipe below!

Ingredients: 

2 tablespoons extra-virgin olive oil

2 medium shallots, diced

1/2 yellow onion, chopped

2 medium carrots, peeled and diced

1 stalk celery, diced

2 red potatoes, washed and diced

½ cup dry white wine (we used chardonnay)

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups seafood stock

1 tablespoon diced tarragon

1/4 teaspoon cayenne

½ cup heavy cream

¾ pound langostino tails

salt and pepper to taste

For the biscuits you’ll need:

1 box Red Lobster Cheddar bay biscuit mix

1/2 cup shredded sharp cheddar

3/4 cup cold water

1/3 cup butter

 

Preheat the oven to 425 degrees. In a large skillet over medium heat, coat with a couple tablespoons of olive oil. Throw in the chopped carrots, celery, shallots, onions and potatoes. Sauté until tender. Roughly 5-6 minutes. Pour in the white wine and cook for about 5 minutes until it’s nearly evaporated.

Then you’ll add in the butter and heat until melted. Add the flour and stir constantly for 1 minute. It should get some color to it but not much.

Add the seafood stock and tarragon. Give that a stir and simmer for 10 minutes. At this point the sauce will be nice and thick. Season with cayenne, salt and pepper to taste.

Remove from heat. Stir in the heavy cream and then add the tails. We did not thaw my tails. We kept them frozen because we were worried that they would overcook and change in texture with the addition baking time.

We used good ol’ red lobster cheddar bay biscuit mix. Prepare per the directions on the box. We dropped large spoon falls of the batter on top of the pie filling. Then put in the oven for 15 minutes.

Remove from the oven and brush on the garlic butter mixture onto the biscuits. We then put it back in the oven for an addition 3-4 minutes until it was nicely brown.

 

Some things to note. Cayenne definitely adds a kick so adjust to your liking. We would start with a dash and move up. Peas would be a good addition to the recipe. The recipe that we found and used as the base called for sherry. We couldn’t find sherry so we used a lovely chardonnay we found at Trader Joe’s called Big Churn. The bottle was $6.99 and we would absolutely recommend it. It was just as bold as a red wine. We also used one cast iron skillet to cook up the whole recipe. If you’d like, you can make the filling and transport it to a different baking dish to finish up the baking portion of the recipe. Hope you enjoy this recipe!

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Simple Dill Potato Salad

If you’re stuck in a bind and need something simple to make for your next gathering, we have the perfect recipe for you! This potato salad is one of our favorite go-to recipes for potlucks and parties because it is so easy to put together with very few ingredients. It’s not your typical old fashion potato salad which usually involves hard boiled eggs, mustard and vinegar.  It’s a little more dilly.  Check out how to put this side-dish favorite together below.

Ingredients 

  • 3 lbs red potatoes
  • 1 cup mayonnaise
  • 3/4 cup sour cream
  • 2 tbsp dried dill (3-4 tbsp if using fresh)
  • 4 green onions chopped
  • Salt and pepper to taste

Wash and dice potatoes into bite size pieces (roughly 3/4 to 1 inch pieces). Place potatoes into a large pot and cover with water. Bring to boil over high heat and then turn down to medium. Cover and cook for about 15 minutes or until potatoes are tender. Drain and cool the potatoes. We usually just place the potatoes in the fridge for about an hour to chill but this time around we tried an ice bath and it worked just as good.

Combine mayonnaise, sour cream, dill and green onions in a bowl. Mix those all together. Season with salt and fresh cracked black pepper.

Pour the mayo mixture over the chilled potatoes and stir to combine. If you’re like us and don’t have any patience to wait, you can enjoy this right away but it’s best to refrigerate (covered) for at least 2 hours to let everything mingle together. Just give it a mix before serving.

 

We found this recipe on The Devilish Dish 

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Pumpkin Spice Spam and Sweet Potato Hash

You’re probably scratching your head after seeing Pumpkin Spice SPAM in the title. People tend to think sweet when they hear pumpkin spice so some noses will turn at the thought of pumpkin spiced SPAM. Don’t knock it until you try it because it is surprisingly tasty! Let’s get into pumpkin spice and what it consist of: Pumpkin spice is a mix of spices that are typically used to make pumpkin pie. In this mix you’ll usually find cinnamon, ginger, nutmeg, cloves and sometimes all spice. SPAM released a limited edition Pumpkin Spice flavored SPAM and we were lucky enough to get our hands on some. We were brainstorming ways to incorporate this into a recipe and came up with sweet potato hash. You’ll get a bit of sweet and savory with this dish.

Ingredients 

  • 2.5-3 cups of sweet potatoes (peeled and cubed)
  • Half of small white onion, chopped
  • 1 slice of bacon, chopped
  • 1 can of Pumpkin spice spam*
  • 1 green onion stalk, thinly sliced
  • 1 tbsp butter
  • 4 eggs

*It might be hard to get your hands on a can of the pumpkin spice SPAM but don’t fret, this recipe will be just as good with regular spam. If you’re looking for the addition of the pumpkin spice, add tsp of pumpkin spice seasoning. Here’s one of our favorites: https://www.amazon.com/McCormick-Pumpkin-Pie-Spice-Ounce/dp/B075VJXTQZ/ref=sr_1_4?keywords=pumpkin+spice&qid=1571242672&sr=8-4

First, preheat the oven to 375 degrees. Place a large skillet over medium to high heat. Add the chopped bacon and render to get some grease going in the pan. Once bacon is crispy, remove and then add the SPAM. You’ll want to fry the spam for about 5 minutes, stirring every minute, to get a nice sear on all sides. Remove the SPAM and set aside. In the same skillet add butter and the sweet potatoes.  Sauté the potatoes for 8-10 minutes or until fork tender.

Now you’ll add the chopped onion and add the SPAM we fried earlier back into the pan with the sweet potatoes. Season to taste. Toss everything together and remove from heat. Create 4 wells in the hash and crack an egg into each spot. Place the pan into the oven for 6 minutes. If you don’t like a runny yolk, go for 8 minutes. Garnish with the sliced green onions.

 

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Zuppa Toscana Recipe

Here in Minnesota we had our first snow fall this weekend. Nothing major. Just a dusting here in the twin cities that made for a perfect weekend to stay in to do some home cooking. It’s definitely soup weather and a good time to try a new recipe. We’ve read that this is a copy cat recipe for the Zuppa Toscana that they service at Olive Garden. Now we’ve never had this soup there so we have nothing to compare it to but this recipe turned out pretty damn good. This was super easy to whip together with simple ingredients.

Ingredients

  • 1 lb hot Italian sausage
  • 8 slices of bacon cut into 1 inch pieces
  • 1 large onion (We used a white onion)
  • 4 cloves of garlic minced
  • 4 cups chicken broth
  • 3 cups water
  • 4 Yukon gold potatoes
  • 1 tsp red pepper flakes
  • 4 cups chopped kale
  • 1 cup heavy cream

First peel and cube potatoes. Yukon gold potatoes were use but you can use russet potatoes instead. For measurement reference, it was about 3 cups of cubes potatoes. Wash and remove stems from kale. Then roughly chop the kale and set aside along with potatoes.

Brown sausage in a large pot or dutch oven (no oil needed) over medium heat.  Remove and set the sausage aside when done. In the same pot, add the bacon and cook until crispy. Remove the bacon and set aside as well. Do not remove the bacon drippings. Now, add onion and saute for about 5 minutes or until translucent. Then add minced garlic and cook for 1 minute.

Add chicken broth, water, potatoes and red pepper flakes. Bring this all to a boil. Lower to simmer, cover and cook for 10 minutes.

Add cooked sausage.

Add chopped kale.

Stir and simmer for another 10 minutes, uncovered.

Stir in the heavy cream and heat through for 1 to 2 minutes. Season to taste. At this point you can stir in the bacon or to avoid soggy bacon, top each individual bowl with the crumbles like we did to enjoy the crispiness.

This soup was a little on the spicy side which we liked. If spice isn’t your thing, feel free to use regular Italian sausage and omit the red pepper flakes. Looking to make this keto friendly? Try it with cauliflower instead of potatoes. Enjoy!

Tater Tot Hot Dish Weve Tried It 350

Phat’s Cast Iron Tater Tot Hot Dish

Tater Tot Hot Dish Weve Tried It

Phat’s Cast Iron Tater Tot Hot Dish: I always see the same old tater tot hot dishes so I wanted to switch things up a bit. Why not do it all in one pan? So I turned to my cast iron skillet and came up with this really simple idea. More meat than veggies, more cheese! The way I like it.

Ingredients:

  • 1.5 lb ground beef
  • 1 medium white onion
  • 12 oz frozen vegetables(mixed veggies with corn/peas/carrots)
  • 16 oz frozen tater tots(or whatever fits in cast iron)
  • 1 10.5 oz can cream of chicken soup
  • 1 10.5 oz can cream of mushroom garlic soup
  • Milk
  • Shredded cheddar cheese (about 2 cups)
  • Salt and pepper
  • Crunchy cheddar cheese French fried onions
  • Teaspoon of Worcestershire sauce

Instructions:

  • In a cast iron pan, brown the onion (chopped). Then add beef and brown. Salt and pepper accordingly. Drain the fat.

TT Garlic

tt hamburger

  • Combine the two cans of soup, the frozen veggies (don’t need to be thawed), add a couple splashes of milk (probably about 1/4 to 1/2 cup) and the Worcestershire sauce to the cast iron pan of beef/onion mix.

tt mix

tt cream

  • Salt and pepper to taste and mix it all together
  • Cover it all with a layer of frozen tater tots in a neat organized display.

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tt loaded

  • Bake it in the oven at 375 F for 25-28 minutes

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  • Take it out of the oven and add a layer of shredded cheese over it all (I used mild cheddar and sharp cheddar) along with the cheddar French fried onions.

tt onions

  • Put it back in the oven for another 10-13 minutes until the cheese is melted and the onions on top are golden brown.

TT baked

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TT bit

Enjoy with a smile!

Forgotten Chicken Recipe

We’re into the first week of fall. The weather is starting to cool down so we thought what a perfect time to have some comfort food. Forgotten chicken is a simple mix and dump recipe. Why is it called Forgetting Chicken? You place this dish into the oven and forget about it until your house is filled with the aroma of deliciousness. This recipe can literally feed a family of 6 generously. We make such a large batch because the left overs are amazing. Thank us later!

Ingredients 

  • 2 lbs converted rice
  • 4 cans of cream of chicken
  • 2 cans cream of mushroom
  • 1 can cream of celery
  • 3 cups chicken broth
  • 3 lbs of boneless skinless chicken thighs
  • 2 packs of onion soup mix
  • 2 tbsp butter
  • Black pepper to taste

Preheat the oven to 375 degrees. Butter roasting pan (we used a 18 inch oval pan which has a 9 quart capacity). In a large bowl combine rice, all cans of soup, chicken broth and black pepper. Note: We used one larger can of cream of chicken because it was what we had on hand. Total, you’ll want 7 10.5oz cans of soup. Feel free to mix and match to your liking but cream of chicken tends to add the best flavor.

Dump the rice and soup mixture into the roasting pan. Coat the chicken thighs with one packet of onion soup mix.

You’ll then place the chicken thighs on top of the rice-soup mixture and give it a little nudge to semi submerge the thighs into the rice mixture.

Top everything with the second packet of onion soup mix. Cover with lid on and place into the oven and forget about it! But really, don’t forget about it because fire hazard, ya know. Bake this for no longer than 3 hours. At 2.5 hours this should be done but at 3 you’ll get a nice crisp, buttery edge.

We hope you enjoy this recipe!

4th of July Cake We've Tried It

Easy 4th of July Poke Cake Recipe

Happy Independence Day! If you are heading out to celebrate today and need to whip up a festive dessert this is it. Try our 4th of July easy poke cake recipe. It’s a crowd pleaser.

Ingredients:

1 Duncan Hines White Cake Mix

1 box 3 oz Strawberry Jell-O Mix

1 cup Boiling Water

1/2 cup Cold Water

8 oz Frozen Cool Whip (thawed)

1-pint Blueberries

1-quart Strawberries (thinly sliced)

Let’s make a cake! If you don’t want to bring your personal baking dish, we suggest buying Reynolds non-stick baking wear 13×9 pan with lid. No preparation and it can be thrown away after the cake is devoured.

Start off by making your white cake mix as directed on the box. Be sure to only use egg whites. Bake and let cool for 20 minutes.

Mix Jell-O with boiling water in a large cup, then add the cold water and mix well. Grab a fork and poke holes all over your cooled cake, pour the Jell-O over top. Place cake in the refrigerator for 30 minutes.

Now it’s time to decorate! Evenly spread the Cool Whip over the top of the cake. To make your flag, start out by placing blueberries in the top left corner. We did 5 rows of 7 blueberries. Next overlap the strawberries for your red stripes. We did 4 rows. Refrigerate for one hour and serve.

So moist and delicious! This will surely be a crowd pleaser. We found this recipe Cincy Shopper.

Braised Short Ribs We've Tried It

The Pioneer Woman’s Braised Short Ribs

First, shout out to Unparalleled Farms for some beautiful and huge cuts of short rib!  You should definitely check out what they have to offer and probably put in an order ASAP.  Second, thanks to Amazon for getting this Lodge Cast Iron Dutch Oven to me in 16 hours when they said I wouldn’t get it for a week!  Maybe that warehouse down the street is paying off.

First time making short ribs in this fashion – had to go with an experts advice, so went and followed The Pioneer Woman’s recipe nearly to a T, with the only exception being that bacon was  substituted for the pancetta, which she gave as an option.  All I know is within three hours, the house smelled of wine and beef and I was drooling!  The verdict?  Well, we’ve tried it, and we loved it!  What a perfect recipe!  So tender and flavorful 🤤

This for me is going down as the best home cooked meal of the year! Definitely try Ree Drummond’s recipe below, I swear by it.  Oh, and of course the green beans you see were sautéed in some Fat Cheeks Food butta.  Whole lot of local going on here.  Go and support this fresh goodness!

Ingredients:

  • 8 whole beef short ribs
  • Kosher salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 6 pieces bacon, diced
  • 2 tablespoons olive oil
  • 1 whole medium onion, diced
  • 3 whole carrots, diced
  • 2 whole shallots, peeled and finely minced
  • 2 cups red or white wine
  • 2 cups beef or chicken broth (enough To almost cover ribs)
  • 2 sprigs thyme
  • 2 sprigs rosemary

Directions:

Let’s get started! Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.

Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid.

If you decide to try out this recipe be sure to leave a comment below, to let us know if you enjoyed it as much as we did!

Photo Credit: @Phatphood

Recipe Credit: The Pioneer Woman