Do The Sriracha Slide

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Sriracha is one of God’s greatest gifts to earth.  For me, it’s kinda similar to the Franks Red Hot commercial slogan where they say: “I put that shit on everything”.  Yeah, it really goes on just about everything.  My mom knows this AND knows my love for spicy foods so she bought me the Stonewall Kitchen Sriracha Aioli when she went to the opening of the Giant Eagle Market District in her area.  Stonewall Kitchen sauces, dressings, and every item they make are all amazing including this sriracha aioli- I have yet to try something I haven’t liked from them!

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The great thing about condiments and sauces is that most of the time they can go with a variety of different things.  It’s not like I can only use the sriracha aioli on a sandwich over and over again.  No, this stuff can be used for soooo many different things. This week- I decided to use it as a dip with some simple roasted Brussels sprouts.  But don’t worry, I had plenty of other recipes that I looked at to use this with AND that I probably will try out in the future.  Need an idea for how to use sriracha aioli? Check out these awesome recipes below:

On burgers/sliders:

As a dip:

With Mexican Food:

Basically, you can put that stuff on anything! Below is the recipe I used for my Brussels sprouts that were dipped in the sriracha aioli.  Check it out and go out and get yourself some of this tasty stuff!

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Simple Roasted Brussels Sprouts:

  • Brussels sprouts (halved & any brown stems off)
  • Olive Oil
  • Salt & Pepper

Directions:

Preheat oven to 400 degrees.

Mix Brussels sprouts, a couple tablespoons of EVOO, and salt & pepper and place on a baking sheet.  Cook for 30-35 minutes, mixing around about every 10 minutes, until they are crispy.

Sprinkle with more salt and pepper once you remove from the oven and serve with side of sriracha aioli.

Adapted from: Ina Garten

Have a sweet day!

-Kelcie

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You’ve Got Kale

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I feel like kale is one of those veggies that people either get buck for and put in every dish they can or they absolutely cringe and gag at the site of (like I do with lima beans)…. But if you’re one of those kale-haters, I hate to tell you this but it is REALLY good for you. I’m also here to tell you, there’s this revelation called “baby kale” that is so much less bitter, easier to eat and cook with, and I think is just an overall better option than the big kale leaves. SAlad

I do realize that I can’t just tell you how much better baby kale tastes and hope that my efforts were enough for you to get up and go get some yourself…. so I decided to make two different salad recipes both using baby kale to give you some ideas of how to use it in its raw state. Usually my attitude toward salads is a lot like the e-card above… But these salads really have some simple ingredients and good dressings making them great sides for your main dishes or main part of your lunch- depending on your preference.

Salad #1: Kale & Brussels Sprouts Salad with Bacon & Pecorinophoto 1 (1)

(Suggested Serving Size- 3-4… but hey, make that portion size bigger if you’d like)

Salad Ingredients:

  • 3 cups thinly sliced baby kale
  • About 16-18 brussels sprouts, thinly sliced
  • 4 Slices cooked bacon, chopped
  • 1/4 cup sliced roasted almonds
  • 1/2 cup Pecorino cheese, finely grated ( this is somewhat expensive, could definitely use a less expensive cheese like parmesan or if asiago depending on brand/form)

Dressing Ingredients: (from original blog- I added a little more of the lemon, mustard, and EVOO to make more dressing)

  • 2 Tbs fresh lemon juice
  • 1 Tbs dijon mustard
  • 1 tsp shallot, finely minced
  • 1 clove garlic, finely minced
  • Salt & pepper
  • 1/4 c extra virgin olive oil

I mixed all of the dressing ingredients in our Nutribullet, but if you don’t have a blender or something of this sort- mix all of the ingredients but the olive oil together and then whisk in the EVOO.

Once dressing has been made, thinly slice the brussels sprouts and baby kale and mix with the other salad ingredients.  Top with dressing before serving.

Adapted from: Sugar & Grace

Salad #2: Kale & Apple Salad with Cilantro Lime Dressingphoto 2 (1)

Salad Ingredients: (amounts were done to personal preference)

  • Baby Kale
  • Dried cranberries
  • Sliced roasted almonds
  • Feta Cheese
  • Chopped apple

Dressing Ingredients: (makes enough for about 3 servings)

  • 3 medium sized limes, juiced
  • 1/3 cup oil
  • 1 bunch of cilantro, roughly chopped
  • 1 clove garlic
  • 1 tbs honey
  • 1/2 tsp salt
  • 1/2 tsp pepper

Again, I mixed all of the ingredients together in the Nutribullet for the dressing.  I added that to my salad ingredients right before serving.

Adapted from: Braised Anatomy

Kale me crazy, but I think these are some pretty easy recipes that are a good way to add some greens into your daily diet. 

Have a sweet day!

-Kelcie