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


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!


One Ramen Show

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I may not be in college anymore, but I’m still cookin’ on a budget.  That being said, I take full advantage of any opportunity to take food from my parent’s house- like this past weekend.  They’re moving so I tried to take things I knew they wouldn’t use or want to move to the next place.  I found an individual package of ramen noodles and figured I could spruce them up in some way to make a good, cheap weeknight meal.

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After narrowing the possibilities down, I decided to make Spicy Sriracha & Hoisin Ramen. Spicy- √, easy-√ , cheap-√ .  When I come home from work on Mondays, the last thing I want to do is wait around a long time to make something.  This recipe uses really simple ingredients and doesn’t require any gourmet cooking skills- all you have to know is how to boil water and how to cook a scrambled egg. 

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If you like pad thai, this is like a unique and easier version.  Its similar because of the egg mixed in, the asian flavors, and the noodle incorporation.  It even gives you some protein with that egg in there- something I seem to forget about when cooking food since I don’t eat meat a lot.  Check out how easy and simple this recipe is below…

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Spicy Sriracha & Hoisin Ramen: [2 Servings]

  • 2 Packages Any Flavor Ramen Noodles, No Seasoning Packet
  • 1 Egg
    • Oil, butter, or non-stick spray to cook
  • 1 tbsp. Low Sodium Soy Sauce
  • 1/2 Tbsp. Sriracha
  • 1/2 Tbsp. Hoisin Sauce
  • 1/2 Tsp. Sugar
  • 1/8 Tsp. Black Pepper
  • 1/4 Red Bell Pepper, Minced
  • 2 Green Onions, Chopped
  • Minced Cilantro to sprinkle on top

Bring a pot of water to boiling.  

While waiting for the water to boil, mix together the soy sauce, sriracha, hoisin sauce, sugar, and black pepper in a small bowl and set aside.

In a saute pan, heat oil/butter and scramble your eggs. Once the water is ready, drop in the ramen noodles and cook for 2 minutes- break up while in the water and drain once done.

Take the drained ramen and sauce and mix with the cooked eggs in the saute pan until warm. Transfer to bowl and top with peppers, onions, and cilantro.

Adapted from: The Spice Kit Recipes

If you’ve been staring at that random ramen noodle package in your cupboard- take it out and spice it up with this recipe.

Have a sweet day!


Speak of the Deviled Eggs

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I can’t determine if Labor Day is really a holiday used to honor workers in the US or one for workers in the US to drink and eat as much as they possibly can during the long weekend.  I’m thinking it’s the latter of the two… and I don’t hate it.

This weekend I believe I succeeded in doing that along with great company.  I was able to travel up to Lake Erie and make trips over to Kelley’s Island and Put-In-Bay on Saturday and Sunday.  I got to try some great drinks like the classic mojito from Mojito Bay and this awesome Bloody Mary from the Casino at Kelley’s.

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Not all bars at PIB are known for their drinks… most really aren’t- they’re known for their entertainment.  That being said, we went to a place called the Round House bar which had a singer/comedian that goes by “Mad Dog” who we listened to for a solid 2.5 hours.   He’s there almost every weekend in the summer and starts between 1-2, definitely a must see if you’re ever there.

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We had some great dinners and snacks too, of course.  We cooked out the last day, because a Labor day weekend is incomplete without hot dogs and hamburgers on the grill.  One great appetizer for any occasion whether it be long holiday weekends or even upcoming football games is: deviled eggs.

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Now, while original deviled eggs are very great, there are also some great recipes out there that put a fun twist on this appetizer.  My mom had me make pickled jalapeno deviled eggs which are topped with crispy onions.  Here’s an adaptation of the recipe-

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Pickled Jalapeno Deviled Eggs:

  • 6 Hard Boiled Eggs
  • ¼ Cup Mayonnaise
  • 1-2 tbsp. Yellow Mustard (depending on preference)
  • 1-3 tbsp. Chopped Pickled Jalapenos (depending on preference)
  • Crispy French fried onions for topping
  • Salt and pepper to taste
  • Optional ingredients: lemon zest or paprika


Hard boil your eggs, cool, peel, and slice in half lengthwise.  Put the yolks of each egg in a bowl and mash to a fine consistency using a fork.  Add in the mayo, mustard, jalapenos, and salt and pepper.

Spoon the yolk mixture into each egg half and top with crispy onions. (if not serving immediately, wait to put crispy onions on top or they will get soggy)

Adapted from: The Food Network 

Another cool take of the original recipe are these sriracha deviled eggs I made a couple weeks ago (mind you I did not take this picture- taken from original recipe blog)

photo 2 (5)Sriracha Deviled Eggs:

  • 12 Hard Boiled Eggs
  • ¼ cup Mayo
  • ¼ cup Sriracha
  • 1 tbsp. Unsalted Butter
  • ¼ Cup Panko Breadcrumbs
  • ½ tsp. Garlic Powder
  • Salt & pepper to taste


Same process as above- hard boil eggs, cool, peel, and cut in half lengthwise.  Take all of yolks and smash in a bowl with a fork.  Add in the mayo, sriracha, and salt & pepper.

Over medium high heat, melt the butter.  Add in the breadcrumbs, garlic powder, and salt.  Stir and sauté until lightly browned and remove from heat.

Fill the egg halves with the yolk mixture.  Sprinkle the tops of each half with the cooled panko mixture right before serving.

Adapted from: A farm girl dabbles 


Having a topping for your deviled eggs such as the breadcrumbs or crispy onions can make the presentation of your eggs better if you are bad at filling them like I am…

You can substitute Greek yogurt for mayo in deviled egg recipes if you want to be a little healthier

Have a sweet day!