There’s no frogs breath, worms wort, or deadly nightshade in this Nightmare Before Christmas Soup but it looks good enough to kill! Kale and pea green curry is topped with a skull-shaped slice of provolone to resemble Sally’s Worms Wort Soup.

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Other than frogs breath, worms wort, and deadly nightshade, I have no idea what is in Sally’s worms wort Nightmare Before Christmas Soup. So I took some liberties and remade a kale and pea green curry soup inspired by spring vegetables and Thai/Cambodian flavors that I had at a dinner party recently, made by Damian of Fetty’s Street Food.

Despite the lengthy list of ingredients, this soup actually comes together in just 1 hour. I know that’s not super fast but given the complexity of flavors you would think it took longer. However, this is one of those recipes that the quality of the ingredients matter. Sure it uses frozen peas and spinach, but make sure you are using good green curry paste, coconut milk (no light milk here), and fresh seasonings because they make the difference.

At the dinner party, Damian served this soup with Thai style fried pork belly, a drizzle of Thai bail oil, and peas/pea shoots for garnish. It was exquisite but not necessary for Sally’s Nightmare Before Christmas soup. Instead I added a slice of provolone cheese cut to resemble the skull that appears over the soup as she makes it. I know, lots of skulls this week!

The result is a velvety bright green soup with all the flavors: fish sauce for salt, sugar for sweetness, vinegar for sour/tartness, and mushroom seasoning for umami. Not nightshade to put you to sleep here like Dr. Finkelstein, but you may enough enough to put yourself in a food coma instead.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• Mozzarella Skull Caprese Pasta Salad from BigBearsWife
• Hocus Pocus Spell Book Rice Krispie Treats from Semi-Homemade Recipes
• Vanilla Citrus Cider from Jolene’s Recipe Journal
• Purple People Eater Macaron from A Kitchen Hoor’s Adventures
• Mini Pizza Skulls from Karen’s Kitchen Stories
• Halloween Candy Chocolate Pie from Sweet ReciPEAs
• Halloween Bark from Art of Natural Living
• Pumpkin Oatmeal Bread from A Day in the Life on the Farm

SALLY'S WORM WORT NIGHTMARE BEFORE CHRISTMAS SOUP (GREEN CURRY SOUP)

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Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp neutral oil, such as canola
• 1 medium yellow onion, peeled and roughly chopped
• 4 cloves garlic, peeled and crushed/chopped
• 1 heaped Tbsp good green curry paste*
• 1 bunch kale, stripped off the stem and roughly chopped
• 1 (12 oz.) bag of frozen peas, thawed
• 2 (13.5 oz.) cans of coconut milk
• 10 oz. water
• 3 Tbsp sugar
• 1 Tbsp fish sauce**
• 1 Tbsp white vinegar
• 2 Tbsp mushroom seasoning/powder
• 2 tsp ground white pepper
• 1 (12 oz.) bag of frozen chopped spinach, thawed and squeezed or excess liquid
• 8 thin slices provolone

Directions

1. In a wok/heavy based sauce pan, heat oil over medium high and fry onion until it starts to brown, about 5 minutes. Add garlic and sauté until lightly browned all over, about 1 minute.
2. Add curry paste and sauté until oil starts to separate from the paste stirring frequently (about 2 minutes). Quickly add kale and peas, and cook until the kale is wilted and halved in volume (about 5 minutes).
3. Add coconut milk, water sugar, fish sauce, vinegar, mushroom seasoning, and white pepper. Stir to combine and bring to a boil. Reduce heat to low and let simmer for 20 minutes. Taste and adjust for seasoning: fish sauce for salt, sugar for sweet, vinegar for sour/tartness, mushroom seasoning for umami. Remove from heat and let the soup cool completely.
4. Transfer the soup and thawed spinach to a high speed blender***. Blend for at least one minute until completely smooth and bright green. Return soup to the pot and reheat.
5. While soup reheats, use a small round cookie cutter and/or paring knife to cut provolone slices into skulls.
6. Serve soup with provolone skull on top.

Notes

*I have the privilege of getting fresh homemade green curry paste from Damian himself, but you can find good pastes from a local Asian market. **For fish allergies or vegetarian option use soy sauce. ***I normally like to use my immersion blender to avoid the need to cool and transfer, but a high speed blender is preferred here to get a silky smooth texture.

Source: Adapted slightly from Damian of Fetty’s Street Food.

Take your roasted carrots up a notch by topping them off with a creamy Vietnamese sauce. So delicious you could make them the main event.

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Welcome to #FarmersMarketWeek! I’ll be sharing a couple new recipes this week inspired by all the seasonal produce found at my local market, with a little bit from my garden as well.

I’m also linking up with a dozen other bloggers so you can have even more ideas for your next trip to your Farmers’ Market. Just look for them shortly before the recipe card.

I first made these roasted carrots with Vietnamese sauce back in 2020 for an Asian-inspired Easter dinner, because you know how much I love a themed holiday menu. Since it was just the two of us in lockdown, we kept in small with a chile-lime glazed ham, Thai cucumber salad, these carrots, and mango coconut sticky rice for dessert.

Sure you could just serve roasted carrots, they are delicious on their own, but this creamy Vietnamese sauce takes them up a notch. If you’re not into my themed menu, maybe serve them with a steak and a side of smashed potatoes.

• Pesto Grilled Cheese Sandwiches by Jolene’s Recipe Journal
• Herb and Asiago Bread Sticks by Karen’s Kitchen Stories
• Cucumber Tomato Avocado Salad by Blogghetti
• Roasted Tomato Pasta Sauce by Cheese Curd In Paradise
• Mediterranean Pasta by A Day in the Life on the Farm
• Summer Gazpacho by Palatable Pastime
• “Sun”sational Sunshine Platter by Magical Ingredients
• Quick & Easy Fresh Cherry Dessert Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Quinoa Stuffed Peppers by Art of Natural Living
• Grilled Chicken and Zucchini Pasta by Our Crafty Mom
• Sautéed Zucchini and Corn by Our Good Life
• Pan con Tomate by A Kitchen Hoor’s Adventures

ROASTED CARROTS WITH VIETNAMESE SAUCE

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROTS

• 1 lb. medium carrots, scrubbed
• 1 Tbsp vegetable oil
• Kosher salt

VIETNAMESE SAUCE

• 1 small shallot, thinly sliced
• 1 red Thai chile, sliced
• 1 (1/4-inch) piece ginger, peeled, thinly sliced
• 1 garlic clove, thinly sliced
• 1 Tbsp fish sauce
• 1 Tbsp sugar
• 1 Tbsp fresh lime juice
• 1 Tbsp mayonnaise
• 2 Tbsp vegetable oil
• Kosher salt
• 1 Tbsp chopped fresh cilantro

Directions

1. Preheat oven to 425°F.
2. Cut carrots into pieces that are  approximately 4 inches wide and 1/2-inch thick.
3. On a large rimmed baking sheet, add carrots and 1 tablespoon of oil. Toss to coat and season with salt.
4. Roast in over, tossing occasionally, for 20-25 minutes or until until tender.
5. While the carrots roast, in a small sauce pan over medium heat, add shallot, chile, ginger, garlic, fish sauce, sugar, and 1 tablespoon of water. Bring to a gentle simmer and cook until onions are soft, about 5 minutes. Remove from heat and allow to cool.
6. Once cooled, transfer to a blender or food processor, add lime juice and mayonnaise, and pulse until smooth. With motor running, slowly stream in remaining 2 tablespoons of oil; blend until emulsified. Season to taste with salt. Cover and refrigerate until ready to serve*.
7. Arrange carrots on a serving platter, drizzle with sauce, sprinkle with cilantro, and serve immediately.

Notes

*Can make the sauce up to 3 days ahead.

Source: Adapted slightly from Epicurious.

These pork bulgogi rice bowls may look fancy, but they are easier than you think! Make bulgogi bowls quick and easy for any night of the week with ground pork.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Of all the cuisines in the world, I think the South Asian continent is home to my favorites. We probably dine out at such establishments more often than others and also gravitate towards the same direction when cooking at home.

We are lucky enough to have an arsenal of staple ingredients in our pantry for such cuisines, but not everyone wants to buy a bottle of mirin or curry paste to make one recipe. As such, I decided to share a recipe for pork bulgogi rice bowls that has a more approachable ingredient list, even if it’s not technically authentic.

What you need to make pork bulgogi rice bowls:

• Ground pork
• Brown rice
• Bulgogi sauce – store bought or homemade
• Green onion (aka scallions)
• White wine vinegar
• Cucumber
• Carrot
• Sour cream
• Sriracha
• Sesame seeds

Okay so you will have to buy a bottle of bulgogi sauce if you don’t want to make it yourself, but it can easily be found in the Asian section of the grocery store where you buy the rest of your groceries.

If you prefer white rice you can for sure use that instead. I love the nutty flavor of brown rice and the additional hearty element to an otherwise fairly light meal. Recipes like these bulgogi rice bowls are easy to make adjustments, as the components are assembled separately. Want to add fresh minced ginger to the ground pork? By all means, please do. Can’t handle the spice of sriracha? Add less or omit. Want to add daikon to your flash-pickled veggies or substitute for kimchi slaw? You get the idea.

What’s the difference between bibimbap and bulgogi?

Bulgogi is traditionally marinated meat, typically beef (but sometimes pork for a more economical option), that is grilled or stir-fried and served with a sweet and savory Korean BBQ sauce (not to be confused with my Asian BBQ sauce) and pickled vegetables or kimchi.

Meanwhile bibimbap is raw or lightly cooked meat served with a spicy gochujang chili sauce and sauteed vegetables and often topped with an egg. Both can be served over a bed of rice, but sometimes bulgogi is served as lettuce wraps instead.

Is the ground pork in this bulgogi rice bowl recipe traditional? No. I admit that this dish has neither beef nor a marinating step as I was trying to make something inexpensive and weekday-friendly. As an added bonus, every 3 ounces of pork comes with 22-24 grams of protein (depending on the cut). Meals with 20-30 grams of protein will help fuel your body and may help you feel fuller. This recipe uses 16 ounces of ground pork which comes to 4 ounces or 29-32 grams of protein per person, so you’re good to go.

Better still, there are over 3500 family farms in Ohio alone which raise enough pork to feed about 25 million people – Ohio has under 12 million so that other 13 million is out of state! So think of the Ohio farm families you are supporting when you buy pork at the grocery store or farmers market.

Pork facts aside, the flavor components of bulgogi are there in this dish and it does use the typical sweet and savory brown bulgogi sauce so it is a bulgogi-inspired ground pork rice bowl – or pork bulgogi rice bowls for short. Call it fusion maybe, but I call it delicious.

Speaking of delicious and nutritious meals, for more pork recipes head over to OhioPork.org!

PORK BULGOGI RICE BOWLS

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup brown rice, uncooked
• 3 Tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 small cucumbers, cut into ribbons using a peeler
• 2 medium carrots, peeled, shredded, and divided
• 1/2 cup sour cream
• 2 tsp sriracha
• 2 tsp olive oil, divided
• Salt and pepper, to taste
• 4 green onions, sliced and whites and greens separated
• 16 oz. ground pork
• 2 Tbsp sesame seeds, divided
• 8 oz. bulgogi sauce

Directions

1. In a medium saucepan, add brown rice and 1-1/2 cups water. Bring to a boil, reduce to a simmer, cover and cook until tender, about 20 minutes. Keep covered but remove from heat until ready to serve.
2. Meanwhile, in a medium bowl, combine 1-1/2 tablespoon vinegar with sugar and a pinch of salt. Stir in cucumber ribbons and half the shredded carrots. Set aside.
3. In a small bowl combine the sour cream and sriracha. If needed, stir in a teaspoon or two of water to acquire a pourable consistency. Season to taste with salt. Set aside.
4. In a large skillet, heat one teaspoon of olive oil over medium-high head. Add remaining carrots and cook until tender, about 1 minutes, then push to the side of the skillet.
5. To the same skillet, add another teaspoon of oil. Add scallion white and cook until tender, about 1 minute. Add ground pork, breaking it while it cooks until no longer pink about 5 minutes. Stir in half the sesame seeds and remaining vinegar and cook for 30 seconds. Stir in the bulgogi sauce, bring to a simmer, then remove from heat. 
6. Divide the rice between four bowls, top with pork mixture, pickled cucumber, a drizzle of sriracha cream, green onion, and sesame seeds. 

 

Source: Adapted from Hello Fresh Pork Bulgogi Rice Bowls.

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These Crystallized Ginger Scones with Sake Poached Asian Pears are a refreshing take on traditional shortcake – zesty scones, crunchy spiced pears, and sweet whipped cream.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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When it comes to spring, the first thing I think of dessert-wise is shortcakes. So naturally when I received a big box of fresh delicious produce from Melissa’s Produce for #SpringSweetsWeek I knew I had to make a shortcake with one of the many options waiting inside. My options included mango, Cara Cara oranges, blood oranges, Butterscotch (Korean) pears, kumquats, Meyer lemons, yellow dragon fruit, carrots, and even a bundle of fresh mint.

As you can already guess by the title of this post, I went with the pears. But obviously I couldn’t just stick to slicing them up and serving on a biscuit with whipped cream. What would be the fun in that?

For starters, Asian pears are crunchier than your “average” pear and I wanted to make sure I maintained that crunch while still softening them up a bit for a sweet treat. As such, I decided to lightly poach them in sake and Chinese five spice. Don’t like sake? Use white wine. Don’t want any alcohol? Use a light colored juice such as apple or white grape.

Once poached, that sake sauce is cooked down even further into almost a syrup which will be use when serving the pears along with the rest of the shortcake ensemble. Of course you could also serve them as is, I have to admit I did eat a few slices myself.

You can’t have a shortcake without the little short cake and in this case I decided to make crystallized ginger scone-cakes. With a little Meyer lemon zest and extra lemon extract to really enhance the ginger, these scones are the perfect pairing for those sake-5-spice-poached pears. They would be great alone for breakfast as well (maybe with some miso butter??).

This scone-cake is assembled by spitting a scone in half, placing the spiced poached pears on top, followed by the sauce, fresh whipped cream, and the top of the scone. Then dig in to enjoy the buttery & zesty scone with tangy sweet sake sauce soaking into it, topped with crunchy spiced pears, and luscious whipped cream. None of that canned/frozen topping business.

Thanks to our #SpringSweetsWeek sponsors that inspired this recipe with their products, including Dixie Crystals granulated pure cane sugar, Anolon cookie sheet with silicone grips, Melissa’s Produce Butterscotch (Korean) pears, and Taylor & Colledge lemon extract paste.

Check out the other recipes shared today for #SpringSweetsWeek listed below and also don’t forget to enter to win some swag from the generous aforementioned sponsors by using the Rafflecopter widget located at the end of this post.

Monday #SpringSweetsWeek Recipes

• Blood Orange Shortbread Cookies from Jolene’s Recipe Journal
• Carrot Bundt Cake from Kathryn’s Kitchen Blog
• Carrot Halwa Ice Cream from Magical Ingredients
• Coconut Pudding with Dragon Fruit from Shockingly Delicious
• Easter Candy Crack Bars from Cookaholic Wife
• Easter Charcuterie Board from Devour Dinner
• Frozen Lemonade Pie from Cheese Curd In Paradise
• Hummingbird Cupcakes from Red Cottage Chronicles
• Instant Pot Key Lime Cheesecake from Hezzi-D’s Books and Cooks
• Key Lime Bundt Cake from Jen Around the World
• Key Lime Pie from Blogghetti
• Key Lime Sugar Cookies from Daily Dish Recipes
• Lemon Blueberry Jelly Roll from That Recipe
• Lemon Crinkle Cookies from Eat Move Make
• Lemon Posset Tart from Art of Natural Living
• Lemon Scones with Lavender Glaze. from Family Around the Table
• Mocha Cream Puffs from A Kitchen Hoor’s Adventures
• Orange Unicorn Doughnuts from Cindy’s Recipes and Writings
• Strawberry Chocolate Chip Coffee Cake from Palatable Pastime
• Strawberry Lavender Muffins from Sweet Beginnings
• Strawberry Lemonade Mascarpone Cheesecakes from Karen’s Kitchen Stories

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

CRYSTALLIZED GINGER SCONES WITH SAKE POASED ASIAN PEARS

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Yield: 12 Servings Prep Time: 4 Hours 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRYSTALLIZED GINGER SCONES

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• Zest of 2 lemons
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/8” cubes
• 1-1/3 cups whole milk
• 1 tsp lemon extract
• 1/2 cup chopped crystallized ginger
• Fresh whipped cream, for serving

SAKE POACHED PEARS

• 4 Asian pears
• 1-1/2 cups sake
• 3/4 cups granulated sugar
• 1 lemon, juiced
• 2 tsp vanilla extract
• 2 tsp ground Chinese five spice
• Coarse raw sugar

Directions

1. For the scones: Line a baking sheet with parchment paper or a silicone making mat; set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add zest and mix with a pastry cutter.
3. Add butter and cut into the dry ingredients using a pastry blender until shaggy.
4. In a small bowl or glass measuring cup, whisk together the milk and lemon extract.
5. Gently fold milk mixture and crystallized ginger into the dry ingredients using a spatula just until mixed (if dry, add 1 tablespoon of milk at a time until it comes together).
6. Using a large cookie scoop, portion out the dough onto prepared baking sheet, 1 inch apart. Sprinkle with coarse raw sugar and press lightly to flatten. Freeze for 3-4 hours or overnight.
7. When ready, preheat the oven to 425°F.
8. Transfer frozen scones on prepared baking sheet to the oven and bake for for 25-30 minutes or until golden. Let cool on baking sheet. While the scone bake, prepare the pears. 
9. For the pears: Peel, quarter, and core each pear.
10. In a medium saucepan (big enough to hold pears) combine the sake, sugar, lemon juice, vanilla extract, and five spice.
11. Bring to a boil over high heat, then reduce to a simmer. Add the pears and simmer, rotating every 10 minutes.
12. Remove the pears from the pan, allowing excess liquid to drip off, and cool them on plate or tray (slice if desired for serving).
13. Bring the sake sauce back up to a simmer and cook until the liquid has been reduced by half. Set aside to cool.
14. Assemble the scone-cakes: Slice a scone in half, place bottom on a small plate, top with one quarter of a pear, cooled sauce, whipped cream, and finish with the top of the scone. Serve immediately.

Source: Scones adapted from Sassafras Bakery via Valerie (friend of The Spiffy Cookie) and pears adapted from The Spruce Eats.

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This easy chicken lo mein is quick enough to make on a weeknight. Mix it up with your favorite protein and veggies.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Do you have any holiday traditions? 

I had to think about this one. As a kid I have fond memories of decorating the tree with Mannheim Steamroller Christmas music playing, making press and cut out cookies (no frosting, sprinkles added before they baked thankyouverymuch), and driving around to see lights.

But as an adult I think the most consistent thing is going out to a movie and ordering Chinese (after failing to remember that yes Bill Gray’s is indeed closed) on Christmas Day. It’s a tradition originally born out of necessity but now is one of my favorite things. 

How did this start?

Sometime in the early 2000s when my mom had moved back to her home state of Maryland, and my dad and step mother moved to Knoxville, TN, “going home” looked a bit different. Where is home when your house that you grew up in is no longer yours? Instead, when visiting for the holidays we would stay with my Godparents. Which was great but since they already host a Christmas Eve dinner there isn’t any need to do it again the next day, beyond leftovers.

So we went to the movies and got Chinese afterwards. And it stayed that way ever since. Is it a tradition? I suppose it is and might be the only one I have participated in with any consistency. It’s not a must do, but it’s fun and different so I enjoy it when we do spend the holidays together.

As someone who was not raised in a traditional home (parents divorced at a young age), traditions aren’t particularly important to me, adaptation was. Don’t get it twisted, our divided homes were filled with love but not many other kids had to juggle holidays, weekends, etc. Silver lining? It helped me prepare for the real world.

As an adult that skill makes it easier with my husband’s family added to the juggling act, trading off the best we can to balance between the families all over the country. Of course it’s unfortunate that we won’t be able to see every single family member this holiday season, but that’s been almost my entire life. I will see my loved ones another time and it will be just as special because time spent together is important no matter what the date is on the calendar. But I digress.

I hope you are doing whatever brings you happiness this holiday season. And if you also want to celebrate with some Chinese food, here’s a quick and easy chicken lo mein recipe for you. Can’t find lo mein noodles? You can use any other similar shaped pasta. And feel free to change up the protein and veggies to your liking.

Three years ago: BBQ Pork Charcuterie

Four years ago: Butler County – Things to do

Seven years ago: Homemade Dark Hot Chocolate Mix

Eight years ago: Baked Mozzarella Chicken Rolls

Nine years ago: Buttermilk Biscuits

Eleven years ago: Chocolate Chip Cookie Dough Dip

CHICKEN LO MAIN

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Yield: 4-6 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SAUCE

• 2 Tbsp sodium soy sauce*, to taste
• 2 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp Sriracha, to taste

NOODLES

• 8 oz. lo mein egg noodless**
• 2 Tbsp olive oil, divided
• 2 cloves garlic, minced
• 2 inches of fresh ginger, peeled and thinly sliced
• 1 lb. chicken breast of thigh, cut into thin bite-sized slices
• 1 baby bok choy, halved
• 1 red bell pepper, julienned
• 1 large carrot, peeled and julienned
• 1/2 cup snow peas
• 4 green onions, sliced

Directions

1. In a small bowl, whisk together the soy sauce, sugar, sesame oil, ginger, and Sriracha; set aside.
2. In a large pot of boiling water, cook noodles according to package instructions and drain.
3. In a large skillet or wok over medium-high heat, heat 1 tablespoon olive oil. Add garlic and ginger, and cook just until fragrant, about 30 seconds. Add the chicken and cook 2 minutes per side or until no longer pink. Remove from pan.
4. Place pan back over medium-high heat, add remaining tablespoon of olive oil. Place bok choy in the pan, cut-side-down along with the bell pepper, carrot, and snow peas, cooking until tender, about 5 minutes.
5. Stir in the noodles and soy sauce mixture, toss gently to combine, then serve immediately topped with green onion.

Notes

*Use a good quality soy sauce as it will make a difference in flavor. **You could also use spaghetti, linguine or bucatini.

Source: Adapted from Damn Delicious and Food Network.

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This Thai cucumber salad is quick and easy to toss together and the perfect side dish to just about anything.

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Memorial Day seriously snuck up on me, as I sure it did for a lot of people. It didn’t occur to me that it was on the horizon last week when I participated in #BBQweek. Good thing I have festive food blogger events to keep me prepared.

Another way I am prepared is making recipes, taking photos of them, and subsequently forgetting to ever post them. This cucumber salad happens to be one of them!

It’s super easy to literally toss together so I figured now was a great time to finally unleash it in case you are looking for an quick and easy side dish for your social-distance approved mini cookout this weekend. May I recommend serving it alongside some Oven Baked Teriyaki Chicken Thighs?

I originally made this side dish for our Thai-inspired Easter dinner. Because there’s nothing I love more than spicing up otherwise traditional meals.

We smoked the ham and served it topped with a chile-lime sauce. On the side was obviously this cucumber salad and roasted carrots with a creamy nuoc cham dressing. And for dessert was the sweet coconut sticky rice I shared earlier this week!

Like the carrots, the cucumber salad would be a great side dish for just about anything. Especially some grilled meats. We are making burgers and I think this may need to make a reappearance for the occasion.

One year ago: BBQ Grilled Corn on the Cob

Three years ago: Gluten-Free Pop Rocks Brownies (aka Doc Brownies)

Four years ago: Weekly Meal Plan: May 23-29

Five years ago: Grilled S’mores Packets

Six years ago: Michael Symon’s Spicy 50/50 Burger

Seven years ago: Almond Toffee Applesauce Bread

THAI CUCUMBER SALAD

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Yield: 6 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/3 cup rice vinegar
• 1 Tbsp sugar
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

SALAD

• 2 large cucumbers, sliced or spiralized
• 2 shallots, diced
• 1/4 cup chopped peanuts

Directions

1. In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set aside.
2. In a large bowl, toss together the cucumber and shallots.
3. Pour dressing over the cucumber mixture and toss until coated.
4. Serve immediately or cover and store in fridge until ready to serve, topped with chopped peanuts.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This sweet coconut sticky rice is not claiming to be authentic, but it is delicious! Especially when topped with fresh mango.

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This is the first time I have ever made sticky rice. Am I claiming it to be authentic? Far from it! So don’t try to call me out for not doing it the proper way.

Trust me, I looked up all kinds of recipes claiming to be authentic, and while I don’t doubt those claims, I just didn’t have the patience at the time for all of it.

So, true to form, I decided to wing it. And you know what? I think it turned out damn delicious.

Would the more authentic version taste better? Maybe. And maybe one day I will try it, but for now my cheater method is how I am going to roll.

Another things not authentic about this dish? I served it with a sprinkle of Tajin seasoning. Yes I put Mexican seasoning on a Thai dessert, because I love Tajin on mango and it was just as good when paired with this sweet coconut sticky rice as well.

Have you ever had Tajin seasoning? I highly recommend stopping by your local Mexican grocery to pick some up. Just keep in mind that a little bit goes a long way!

I’ve also heard it’s delicious mixed with sugar or salt (depending on your preference) on the rim of a margarita. But I digress.

If you don’t want to find Tajin, this would also be great topped with toasted coconut or sesame seeds.

One year ago: BBQ Brisket Burgers

Four years ago: Rent the Runway Pro Review

Five years ago: Sourdough Pancakes

Six years ago: Twix Brownies

Seven years ago: Peanut Butter Banana Bagels

Nine years ago: Baked Blueberry Almond Pancakes

SWEET COCONUT STICKY RICE WITH MANGO

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Yield: 4 Servings Prep Time: 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 uncooked, short-grain rice
• 2 cups water
• 1 (15 oz.) can coconut milk
• 1/2 cup sugar
• 1 Tbsp tapioca starch
• 1 fresh mango, peeled and cubed
• Sesame seeds, toasted coconut, or Tajin seasoning, for serving

Directions

1. In a fine sieve, rinse rice cold water until the water runs clear.
2. In a medium sauce pan, combine the rice and 2 cups water, bring to a boil, reduce to a simmer, cover, and until water is absorbed, about 15-20 minutes.
3. While the rice cooks, in a small saucepan over medium heat combine coconut milk, sugar, and tapioca. Bring the mixture to a boil, stirring until the sugar is dissolved. Remove the pan from the heat and cover.
4. When the rice ix cooked, stir in the coconut milk mixture, cover, and allow to cool for 30 minutes-1 hour or until it has absorbed all of the liquid.
5. When ready to serve, divide sticky rice among serving plates with mango on top. Sprinkle with sesame seeds, toasted coconut, or tajin seasoning as desired..

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post was made for #NationalSlowCookerMonth and is sponsored by Camellia Beans and Rhodes Bread. All thoughts and opinions are my own.

These slow cooker kidney beans when served over rice are basically like a curried version of red beans and rice. 

When I crave certain things, I tend to go overboard. As you can probably guess I have been on a curry kick lately as this is my second recipe featuring curry seasoning, and after this I am eyeing a slow cooker vegetable curry.

I simplified things this time and just made a tomato curry sauce to slow cook the kidney beans. But fun fact, the beans are technically already cooked. One thing I didn’t know about dried red kidney beans is that not only do you need to soak them overnight, but you have to cook them before again cooking them in your preferred dish. Not only will they be a better consistency, but they are easier for your body to digest.

After simmering away in the slow cooker these beans are perfect served over rice, like curries red beans and rice. I even added a Rhodes Texas roll on the side.  Which BTW freezing raw dough, letting it rise, and then baking it might be the next best thing to making it fresh yourself.

One blogger even shared a recipe to make the rolls themselves in the slow cooker on Monday! Check out what other goodness people are whipping up today below and enter the giveaway at the end of the post if you haven’t already.

Wednesday’s Slow Cooker Recipes

• Green Chile Slow Cooker Cheese Tortellini by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Amish Chilly Day Soup by Frugal & Fit
• Slow Cooker Baked Ziti by Blogghetti
• Slow Cooker Kidney Bean Curry by The Spiffy Cookie
• Slow Cooker Cheesy Herb Dinner Rolls by Kate’s Recipe Box
• Slow Cooker Chinese Barbecue Pork {Char Sui} by Karen’s Kitchen Stories
• Slow Cooker Cowboy Beans by Cheese Curd In Paradise
• Slow Cooker Fiesta Chicken Sandwiches by Palatable Pastime
• Slow Cooker Greek Gigantes by A Kitchen Hoor’s Adventures
• Slow Cooker Pizza Dip by Family Around the Table
• Slow Cooker Red Beans and Rice by Hezzi-D’s Books and Cooks
• Slow Cooker Sausage Pasta e Fajioli Soup by Savory Moments
• Southwest Slow Cooker Pasta by A Day in the Life on the Farm
• Winter Bread Pudding by The Freshman Cook

Three years ago: Weekly Meal Plan: 4

Four years ago: Strawberry Glazed Meyer Lemon Blondies

Six years ago: Skillet Lasagna

Seven years ago: Chili-Lime Roasted Butternut Salad

SLOW COOKER KIDNEY BEAN CURRY

Serves 6

Ingredients:

2 cups Camellia dried kidney beans, soaked overnight, rinsed and drained

2 Tbsp olive oil, divided

1 Tbsp whole coriander seed

1 tsp whole cumin seed

1/2 tsp dried mint

1 (15 oz. can) whole peeled tomatoes

2 cups vegetable broth

1 small yellow onion, diced

4 cloves garlic, minced

1 tsp garam masala

1 tsp paprika

1 tsp freshly ground black pepper, plus more to taste

1 tsp salt, plus more to taste

1/2 tsp turmeric

Pinch cayenne

Rice, to serve

Directions:

1. In a large pot over medium-high, add kidney beans and enough water to cover them by 2 inches. Bring to a boil, reduce to a gentle simmer, and cook for 45 minutes, or until soft and creamy. Drain and set aside.
2. In a medium pot over medium-low, heat 1 tablespoon of oil. Add coriander and cumin and cook for about a minute or until the aromatic and a shade darker.
3. Add mint and tomatoes with juices to the pot, mashing them to break apart. Cook, stirring occasionally, for 7 minutes or until broken down and saucy. Stir in vegetable broth, remove from heat, and allow to cool for 5 minutes before transferring to a blender to blend until smooth, making sure to vent (alternatively, leave in pan and use an immersion blender). Transfer to the bowl of a slow cooker.
4. Heat the remaining 1 tablespoon in the same pot over medium-low heat. Add onion and cook for 5 minutes, stirring occasionally, until softened and golden. Add minced garlic and cook 1 minutes or until fragrant. Stir into slow cooker.
5. Add onions, kidney beans, and remaining seasonings to the crock pot. Stir, cover, and cook on high for 3-4 hours or low 6-8 hours. Adjust seasonings to taste.
6. Serve over rice.

Source: Adapted from The Curious Chickpea.

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Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 

The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. 

This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes

What if I told you I swapped out the tempura coating on sushi for crushed cheese doodles? Because that’s exactly what I did for this cheese doodle sushi!

I don’t like sushi, at least not the traditional type because I don’t like seafood in general. So why am I posting a recipe for sushi? Because this version has no seafood. After discovering tofu and even chicken sushi at a local establishment I have been converted. Scoff if you must, call it not real sushi, but it looks like sushi and I like it so there.

To push you over the edge even further, I skipped the tempura coating and opted for crushed cheese balls instead. It’s National Cheese Doodle Day after all! After sharing a recipe for Cheetos Cookies last year I couldn’t just share any old cheese puff encrusted recipe. I even wrangled up a few friends to share their own recipes which you can find just before this recipe!

I would be lying if I didn’t say I took a trip down memory lane and ate a bunch of the leftover cheese balls that I used in the recipe, letting the cheese dust slowly accumulate on my fingers, waiting until the last one before licking my fingers clean. Sorry if that grossed some of you out, but I know the rest of you totally get it! And this is also the reason I cannot have Cheetos in my house on a normal occasion.

But back to this recipe… I was actually slightly disappointed that the cheese flavor wasn’t more prominent but the color certainly was vibrant! Not to say that the crushed cheese balls didn’t add some tasty flavor, it just wasn’t the main component which might be for the best, allowing the other flavors to play a role as well!

This was my first time ever making sushi and I have to say it was much easier than I expected. We actually have a sushi board and serving set somewhere but haven’t found it yet since the move. But when I do I will be sure to make more! What are your favorite fillings and toppings? Would you give this version a shot? What about a breakfast sushi? Now scroll down for more cheesy recipes before grabbing this one!

Check out more creatively cheesy recipes:

• Beefy Cheeto Burrito from Palatable Pastime
• Cheese Doodle Chicken Tenders from Savory Moments
• Cheese Doodle Macaron from A Kitchen Hoor’s Adventures
• Cheetoh Cheese Balls from A Day in the Life on the Farm
• Cheese Doodle Sushi from The Spiffy Cookie
• Lightning Bolt-Encrusted Chicken Wings from Culinary Adventures with Camilla

One year ago: Cheetos Cookies

Four years ago: Salted Caramel Peanut Butter Chocolate Chip Cookies

Five years ago: Creamy Skillet Brussels and Corn

Six years ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Seven years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts

Eight years ago: Spicy Cheetos Crusted Chicken

CHEESE DOODLE SUSHI

Serves 2

Ingredients:

2 cups cheese doodle puffs (I used cheese balls)

2 sheets nori (dried seaweed)

2 cups prepared sushi rice (medium grain white rice)

4 oz. extra firm tofu (I used a marinated baked version), cut into thin slices

1/4 of a medium cucumber, cut into thin matchsticks

1/4 of a red bell pepper, cut into thin matchsticks

1 small carrot, peeled and cut into thin matchsticks

2 green onions, green part only

1/2 of an avocado, thinly sliced

Spicy mayo, for serving

Directions:

1. Place the cheese doodles in a large sealed bag and crush with a rolling pin (or in a food processor).
2. On a cutting board covered with wax paper (or a sushi mat), place 1 sheet of nori. Top with 1 cup of the rice, cover with another sheet of wax paper and using a rolling pin, flatten the rice to cover the nori.
3. Peel back the top layer of wax paper and add half of the crushed cheese doodles. Add a new piece of wax paper to the top and gently press to stick to the rice. Flip the entire assembly over so the cheese layer is on the bottom. Peel off the top layer of wax paper.
4. Starting at the edge closest to you, add half of the fillings in rows. Roll up tightly, using the wax paper to help. Repeat with remaining ingredients, then cut into 1-inch slices and serve topped with spicy mayo.

Source: Inspired by the internet

The fusion of sushi and burgers is here! This soy sauce seasoned burger is even served sandwiched between a sticky rice bun.

May is such a great month. It’s my birth month, National BBQ month, and also National Burger month! It’s time to cook all the things on the grill and I’m beyond excited that they weather has finally given up on the icy winter mix it has been spewing all the way through April. But this summer it won’t just be grilling because we are the proud owners of a new smoker that Bob seasoned this weekend so expect to see some smoked recipes making an appearance soon. But for now we stick to the grill for Burger Month brought to you by our faithful leader, Kita at Girl Carnivore!

I give you the sushi burger! Complete with sticky rice bun and a perfectly seasoned burger with a soy-reduction sauce. I originally bought some seaweed crisps to use instead of regular salad greens for the assembly – awesome idea right!? But you’ll notice from my photos that when it came to assembly, in true spastic fashion I forgot until after I had eaten the last burger a couple days later. Fail. I will say, I considered remaking them just to get the right photo because they were good enough to eat multiple times in a week, but then life got in the way and I ran out of time. So just imagine these with crispy seaweed instead of spinach.

Make sure you scroll to the bottom of this post to enter the sweet grill giveaway! There’s one winner every week throughout #BurgerMonth and then one grand prize winner at the end of it all! So stay tuned and make sure you follow the #BurgerMonth hashtag on social media to catch all the other burgers. There is usually at least one posted every day all month long!

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Blueberry Cinnamon Roll Turkey Burgers (2020), Chimichurri Burgers (2019), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Three years ago: Grape Mojitos

Four years ago: Corn Fritter Shortcakes with Maple Whipped Cream

Five years ago: Brown Sugar Baked Fries

Six years ago: Pineapple Burgers

SUSHI BURGERS

Serves 4

Ingredients:

RICE BUNS

2 cups white sushi rice (DO NOT RINSE)

2 tsp salt

1 tsp rice wine vinegar

2 Tbsp black sesame seeds (I just used toasted)

Sesame oil

BURGERS

1 Tbsp soy sauce

1 Tbsp water

1/2 Tbsp brown sugar

1/2 Tbsp rice wine vinegar

1/8 tsp minced garlic

1/8 tsp sesame oil

1 Tbsp water mixed with 1 tsp cornstarch

1-1/4 lb. ground beef

2 scallions, diced

1/2 tsp salt

ASSEMBLY

Sriracha mayo

Favorite greens or crispy seaweed

Thinly sliced avocado

Directions:

1. Bring rice, salt, vinegar, and 3 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook until water has evaporated and rice is cooked, about 20 minutes. Keep covered and let cool until cool enough to handle, about 30 minutes. Stir sesame seeds.
   Fill a small bowl with room-temperature water. Scoop about 1/2 cup rice mixture with wet hands and form into a ball. Pat rice, dipping your hands in water to keep them wet, into a firm patty about 4″ round and 1/2″ thick. Wrap tightly in plastic wrap, then repeat with remaining rice mixture until you have 8 patties. If making in advance, chill until ready to cook.
2. Heat a griddle or large cast-iron skillet over medium-high. Brush 1 side of each patty lightly with sesame oil. Working in batches if needed, cook patties oil side down until lightly browned, about 6 minutes. Brush tops with oil, then flip and cook until other side is lightly browned, about 5 minutes more. Transfer to a plate.
3. In a small sauce pan over medium heat, add the soy sauce, water, brown sugar, vinegar, garlic, and oil. Bring it to a boil for 10-20 seconds. Add the water-cornstarch mixture and stir well until the sauce is thickened. Pour the sauce into a large bowl. Add the ground beef, scallions, and salt, and mix until evenly distributed. Form four patties.
4. Heat a greased grill (or grill pan or skillet) over medium-high heat. Grill burgers (or pan fry) about 4-5 minutes per side or until desired doneness. Remove to a plate. Assemble burgers with your favorite greens, sliced avocado, and a drizzle of sriracha mayo, all sandwiched between two rice buns.

Source: Buns adapted from Epicurious, Burgers adapted from My Korean Kitchen.

A huge thank you and shout out to the #BurgerMonth sponsors,  American Lamb Board, Anolon, Cabot Cheese, Crow Canyon Home, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, Spiceologist, Veal Made Easy, and Weber Grills.

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