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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Free up some oven space and make this crispy skillet stuffing on the stove top. Perfect for anyone who loves the crispy edges of baked stuffing.

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Several years ago my friend Haley introduced me to this crispy stuffing. I know what you’re thinking, stuffing isn’t supposed to be crispy! I too had the same initial reaction but it grew on me the more I ate it and inevitably asked the the recipe.

If you are already an edge piece stuffing person, you really should give this a chance. Especially since it is packed with flavorful sausage, garlic, onion, apple, cranberries, and pine nuts. But if you still are not convinced, you can toss them in a splash of broth.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Monday Holiday Side Dish Recipes:

• Baked Pineapple Casserole from Hezzi-D’s Books and Cooks
• Brown Butter Pumpkin Sage Pongal from Magical Ingredients
• Cauliflower Gratin from Palatable Pastime
• Cheesy Corn Casserole with Sage from Karen’s Kitchen Stories
• Easy Instant Pot Buttered Potatoes with Garlic and Parsley from Blogghetti
• Healthy Sweet Potato Casserole from Kathryn’s Kitchen Blog
• Instant Pot Sweet Potato Mash from An Affair from the Heart
• Loaded Sweet Potatoes au Gratin from A Kitchen Hoor’s Adventures
• Mushroom Gratin from Cheese Curd In Paradise
• Pecan Rice from A Day in the Life on the Far
• Smoked Mac and Cheese Casserole from Our Good Life
• Sweet Onion Pudding from A Little Fish in the Kitchen
• Sweet Potato Casserole from Hostess At Heart
• Tomato Parmesan Soup from Art of Natural Living
• Wild Rice and Cider Cranberry Pilaf from Sweet Beginnings

CRISPY SKILLET STUFFING

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Yield: 8 servings Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 lb. Italian sausage (sweet or spicy)
• 5 garlic cloves, minced
• 1/2 cup pine nuts
• 1 small red onion, diced
• 1 small yellow onion, diced
• 2 stalks of celery, diced
• 16 oz. fresh French bread, torn/cut into 1-inch cubes and toasted
• 1 bunch green onion, diced
• 1 green apple, finely chopped
• 6 oz. dried cranberries, chopped
• Herbs, to taste (cilantro, basil, thyme)
• Salt and pepper, to taste

Directions

1. In a large skillet over medium heat, brown the sausage, breaking up into smaller pieces as it cooks until no longer pink, about 5 minutes. Remove to a plate lined with paper towel.
2. Return the skillet with sausage grease over medium-high heat. Add the garlic and pine nuts, cooking until fragrant, about 1 minute. Add the red and yellow onion and cook until tender, about 5 minutes. Remove from heat.
3. Add the sausage back to the pan along with the rest of the remaining ingredients. Toss to evenly distribute. Adjust seasonings to taste. Serve immediately or transfer to a serving dish.

Source: Haley, friend of The Spiffy Cookie.

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This breakfast sushi gives new meaning to breakfast for dinner, with soy-seasoned eggs, crispy bacon, red bell pepper, green onion, cream cheese, and everything bagel seasoning.

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Is it sushi for breakfast, or breakfast sushi for dinner? Personally, I ate this everything bagel breakfast sushi for breakfast, but it could really go both ways just like breakfast ramen.

Sticky sushi rice and a seaweed nori sheet are rolled up around soy-seasoned scrambled eggs, crispy bacon, crunchy red bell pepper, fresh green onion, and creamy cream cheese, with a sprinkle of everything bagel seasoning on top.

It’s the final day of #FarmersMarketWeek, which means you should be well stocked with recipes with which to make your market list for the weekend. I know I will be visiting my own neighborhood Farmer’s Market tomorrow morning to pick up a few things to make recipes I’ve seen this week.

Not everything for the recipe I am sharing today can be found at the Farmer’s Market, but I’d hazard a guess that more than half could be. Maybe not the soy sauce, rice, and nori. If you are lucky there is a spice/seasoning vendor that may sell Everything Bagel seasoning as well.

Breakfast Sushi Ingredients:

• Eggs
• Soy sauce
• Bacon
• Nori (dried seaweed sheets)
• Sushi rice
• Red bell pepper
• Green onion
• Cream cheese
• Everything bagel seasoning

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Friday Farmers Market Recipes

Savory Recipes

• Burrito Bowl with Fresh Corn and Tomatoes from Karen’s Kitchen Stories
• Cajun Shrimp from A Day in the Life on the Farm
• Crustless Zucchini Cheese Pie from A Kitchen Hoor’s Adventures
• Dutch Oven Chicken with Vegetables from Family Around the Table
• Egg Salad with Pickles from Art of Natural Living
• Gnocchi with Corn, Mushrooms, and Bacon from Hezzi-D’s Books and Cooks
• Pepper Parmesan Beans from Jolene’s Recipe Journal
• Spicy Hoisin Grilled Corn from Palatable Pastime
• Sweet Potato Fries from Cindy’s Recipes and Writings
• Zucchini and Hamburger Stew from Cheese Curd In Paradise

Sweet Recipes

• Fluffy Peach Waffles from Red Cottage Chronicles
• Lemon Poppyseed Summer Squash Bread from Jen Around the World
• Peach Lassi from Magical Ingredients

ERVERYTHING BAGEL BREAKFAST SUSHI

Print

Yield: 2 servings Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 eggs
• 1 tsp soy sauce
• 2 slices bacon
• 2 sheets nori (dried seaweed)
• 2 cups prepared sushi rice (medium grain white rice)
• 1/4 of a red bell pepper, cut into thin matchsticks
• 2 green onions, green part only
• 2 oz. cream cheese
• 2 tsp everything bagel seasoning
• Yum yum or preferred sauce, for serving

Directions

1. In a medium bowl, beat the eggs and soy sauce together; set aside.
2. In a medium skillet over medium heat, cook the bacon until crispy. Remove from pan to a paper towel-lined plate. Drain all but 1 tsp of the grease.
3. Return the same pan over medium heat. Add the beaten eggs and cook until no longer runny, moving the eggs around frequently with a spatula and flipping is needed. Remove from heat and set aside.
4. 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. Peel back the top layer of wax paper and flip over (noir side up). 
5. Starting at the edge closest to you, add half of the egg, bacon, bell better, green onion, and cream cheese in rows. Roll up tightly, using the wax paper to help. Repeat with remaining ingredients, then cut into 1-inch slices, sprinkle with everything bagel seasoning, and serve topped with preferred dipping sauce.

Source: Adapted from my Cheese Doodle Sushi and My Recipes.

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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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You’ve chopped up your green onions and you’re left with the white nub of roots. Don’t toss it! You can regrow green onions by placing them in water.

This post isn’t science-y, but it is useful! Today I am going to show you how easy it is to regrow green onions.

Green onions are the easiest veggie scrap to regrow. After chopping all the greens you need for a recipe, just place the leftover white and roots in a glass (at least 1 inch worth), roots down, with about an inch of water. Depending on how much sun they get, in a few days to a week you’ll have fresh green onions.

I’ve done this for years and actually keep my freshly purchased green onions in water before I even use them. Which often results in a serious amount of green onion if I don’t use them quickly, but thankfully many recipes can use a little green onion garnish on top.

But after you’ve regrown them a couple times they tend to peter out and get really skinny. At that point I toss the leftover white nubs in my veggie scraps freezer bag to be made into homemade veggie broth later!

Or you can replant the bulb in soil. The advantage of bulbs is that if they aren’t harvested they will multiply and more will grow! Which means less you have to buy later – maybe never if you’re a good plant parent.

Using regular house plant soil and a pot with proper drainage, place green onions an inch into the soil, root side down. Then place it in an area that gets at least 6 hours of direct sunlight and in a few days you will see new growth. Just trim off what you need.

Want to try regrowing other scraps? Take a look at this post that includes how to regrow celery, ginger, lettuce, pineapple, potatoes. They could be fun experiments to do with kids too!

Two years ago: Matcha Rice Crispy Treats

Five years ago: Salted Caramel Double Chocolate Stout Cookies

Seven years ago: St. Patrick’s Day Recipe Roundup (2014)

Eight years ago: Cheesy Chicken Quesadilla Pie

Nine years ago: Chicken Caesar Salad Pizza

Ten years ago: Apple Harvest Oatmeal

Did you try this out? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

While I love tried and true recipes, they are also my favorites to adapt because I know they have withstood the test of time and as such will likely survive an ingredient change or two. Many recipes that are go-tos in a household have been passed down, and that definitely holds true for me as well with many recipes from my parents or grandmother. My dad’s potato salad is one of those things that I will always claim in superior to all other potato salads. Although I admit I used to demand he make it without the onion and green bell pepper because I couldn’t handle the crunchy texture in a otherwise creamy food. While texture does still get me sometimes (mushrooms), thankfully I outgrew many of my childhood food aversions and make it according to his recipe when I prepare it myself.

But one day I got the idea of making it fun colored with the simple addition of beets! I substituted the green bell pepper for beets, used a red onion instead of a yellow onion, and white balsamic instead of regular white vinegar but everything else is the same! I reserved a little of the canned beet juice to add tot he potato salad at the end in order to enhance it’s color but that’s totally up to you. With the pink color, it resembles my mom’s investment salad that I recently shared and thought it would be a funny prank to serve them both on the same table. I’ll tuck that one away for April 1.

The occasion for which I made this potato salad was for our first dinner hosted at our new home to thank those that helped us move. To my dismay one person said they didn’t like beets, but after saying they would still try it ended up demanding the recipe for it! So if you too are not usually a fan, give beets a chance and make this potato salad. Perfect side for all the backyard grilling in our future this summer. What are you other favorite summer sides? I love a simple grilled corn on the cob (with the husks still on).

Three years ago: Blueberry Coconut Mojitos

Four years ago: Sourdough Demi Baguettes

Five years ago: Strawberry-Rhubarb Granola Crumble

Six years ago: Grizz-Pops

Eight years ago: Pomegranate-Goat Cheese Ball

BEET POTATO SALAD

Serves 8

Ingredients:

6 medium red potatoes (about 1 lb.)

1 (15 oz.) can beets, liquid reserved and chopped

5 eggs

1 small red onion, chopped

4 green onions, chopped

7 oz. mayonnaise

4 oz. sour cream (or plain Greek yogurt)

1/4 cup extra virgin olive oil

2-1/2 Tbsp sugar

2-1/2 Tbsp pickle relish

2 Tbsp white balsamic vinegar

1/2 tsp salt

Directions:

1. In a large pot, place the whole potatoes and eggs and cover with water. Bring to a boil and cook until toothpick will easily go through the potatoes. Drain and allow to cool until able to handle. Peel potatoes and eggs, then chop (reserve one egg, sliced for garnish).
2. Place potatoes, beets, eggs, and remaining ingredients into a large bowl and stir gently until thoroughly combined. Add a little of the reserved beet liquid if desired for color/consistency.
3. Place in serving bowl, smooth out, and top with egg slices. Cover and refrigerate until ready to serve.

Source: Adapted from my Dad’s Creamy Potato Salad.

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

Traditional gumbo with chicken, andouille sausage, and okra in a richly seasoned brown broth. Serve over rice for a hearty meal!

Mardi Gras may actually be on March 5, but a group of bloggers and I got together to share some recipes to prepare you for next week! I’ve been meaning to try my hand at homemade gumbo since our honeymoon to New Orleans, so this was just the motivation I needed. Since I dislike seafood I made a chicken and sausage version an threw in some okra for good measure!

The most intimidating part was making the dark brown roux. I’ve made plenty of tan roux in my life just never one this dark, but it is how you will get that rich brown broth color. Totally worth the effort as the flavors were incredible!

The other tricky part was finding the gumbo file. I researched ahead of time for substitutes and turns out adding okra will do the trick flavor-wise (another reason I added it) but I was lucky enough to find some gumbo file after all so I had both (although I did consider making fried okra instead). It did add an extra layer of rich flavor but if you cannot find it, maybe just add more okra ;-).

Check out these other delicious Mardi Gras recipes:

Cajun Chicken Pasta from Jolene’s Recipe Journal

Chicken and Sausage Gumbo from The Spiffy Cookie

Fastelaynsboller from Culinary Adventures with Camilla

King Bundt Cake from The Redhead Baker

King’s Cake Cinnamon Rolls from Kate’s Recipe Box

Mardi Gras Monkey Bread from Hezzi-D’s Books and Cooks

Muffaletta Salad from A Day in the Life on a Farm

Oven-Baked Mardi Gras Muffaletta Empanadas from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Shrimp and Grits from Cindy’s Recipes and Writings

Shrimp Creole from Caroline’s Cooking

Shrimp Dirty Rice from Palatable Pastime

Shrimp Etouffee from House of Nash Eats

One year ago: Pistachio Rice Crispy Treats

Two years ago: Coconut Pistachio Larabars

Three years ago: Strawberry M&M® Cheesecake Truffles

Four years ago: Black Bean & Chorizo Soup

Five years ago: Three Cheese Chicken and Artichoke Bake

Seven years ago: Almond Cherry Chip Blondies

Eight years ago: Apple Oatmeal Breakfast Muffins

CHICKEN & SAUSAGE GUMBO

Serves 6-8

Ingredients:

1 lb okra, stems removed and cut into 1/2-inch slices

1/2 cup water

12 oz. andouille sausage, sliced into 1/4-inch rounds

1 bunch celery, diced, leaves and all

1 green bell pepper, diced

1 large yellow onion, diced

1 bunch green onion, finely chopped (save some greens for garnish)

2-3 cloves garlic

1 cup all-purpose flour

2/3 cup vegetable or canola oil

6-8 cups chicken broth

Meat from 1 Rotisserie Chicken, chopped

1 (14 oz.) can diced tomatoes

1 bunch fresh parsley leaves, finely chopped

2 Tbsp Cajun seasoning

1 Tbsp gumbo file (optional)

Cooked rice, for serving

Directions:

1. In a medium saucepan, add the okra and 1/2 cup water. Bring to a boil, reduce to a simmer, cover and simmer for 8 minutes or until tender. Drain and set aside.
2. In a large, heavy bottom stock pot over medium-high heat place the sausage slices in one layer. Brown on both sides (2-3 minutes per side). Remove to a plate.\
3. Return pot containing grease over medium-high heat. Add celery, bell pepper, and onions to the pot, sauteeing until tender, about 8 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a separate bowl and set aside.
4. Place pot back over medium-low heat. Add flour and oil and cook, whisking constantly for 30 minutes, or until thickened and chocolate colored (be careful not burn).
5. While whisking, slowly pour in 6 cups of the chicken broth. Add sausage, veggies and okra, chicken, tomatoes, parsley, and Cajun seasoning. Bring to a boil over medium heat, reduce to a simmer and cook for 30 minutes. Add more broth if desired and season to taste.
6. Remove from heat and slowly stir in the in the gumbo file. Serve warm over rice and top with reserved green onion.

Source: Adapted from Tastes Better from Scratch.

Chicken salad sandwiches are not just for tea parties anymore. This BBQ version is perfect for summer picnics or an easy weeknight meal.

This post has been compensated by Marsh Ideas and its advertiser, Curly’s BBQ. All opinions are mine alone.

You would think that there would be more free time available during the summer, but it seems that is a just a lingering memory of when we were younger and had summers off from school. Most adults don’t have the luxury of free summers and as such not much changes with the seasons except that now there are more parties and outdoor events to attend.

You are all aware of my BBQ obsession and it’s about to be in full swing for the summer. I’ve shared almost every kind of BBQ recipe I can think of but somehow I manage to come up with something else, such as these sandwiches today. You know the classic chicken salad sandwich? They aren’t just for tea parties anymore because yes, I BBQ-ified them.

I did manage to keep the recipe simple by using a package of Curly’s pulled chicken found in the refrigerated meat case at the grocery store. With that all I had to do was add Greek yogurt, red bell better, corn, green onion, and a little seasoning. Pile it on a crusty bun and top with cheddar cheese and you’re ready to enjoy spending time outside with friends and family instead of being stuck inside cooking all day.

Have any summer travel plans? You should really make sure to enter Curly’s $10,000 Sizzling Summer Sweepstakes at Curlys.com/sweeps. As the name would suggest, the Grand Prize is one $10,000 check, and the prizewinner has the option to use the funds to travel to his/her destination of choice. It’s a big prize this summer that you don’t want to miss! Sweepstakes lasts from April 16 to June 10.

Three years ago: Zucchini Lasagna

Four years ago: Corn-Goat Cheese Omelet

Six years ago: Chocolate Beer Truffles

Seven years ago: Goat Cheese Stuffed Tomato-Basil Chicken Burgers

BBQ CHICKEN SALAD SANDWICHES

Serves 4

Ingredients:

1/2 cup plain Greek yogurt

1/4 cup BBQ sauce (+1/4 cup if using dry pulled chicken)

1/4 tsp celery salt

1 (16 oz.) pkg. Curly’s Barbecue Sauce with Hickory Smoked Pulled Chicken

1/2 red bell pepper, diced

1/4 cup corn kernels

1 green onion, diced

4 slices cheddar cheese (optional)

Directions:

1. In a medium bowl, combine the yogurt, BBQ sauce, and celery salt. Set aside.
2. In a large bowl, toss together the chicken, pepper, corn, and green onion. Stir in the yogurt mixture until evenly distributed.
3. Serve however you enjoy eating chicken salad. I served mine on a bun topped with spinach, cheddar cheese, and a side of potato salad.

Source: Adapted from my Chicken Salad with Grapes, Apple and Pecans.

Regardless of your feelings for the show Game of Thrones, it will be difficult to deny this fiery cheese ball shaped like a dragon’s egg!

I have a confession to make: I am not a fan of Game of Thrones. While the unpleasant moments of shows such as House of Cards don’t bother me, for some reason Game of Thrones often disgusts me. Maybe it was all the hype and the fact that I binge watched it last summer prior to the release of Season 6 but I am just not on board. My breaking point was “the red wedding”. There are just too many unsavory characters and plots at play for me to care about what happens to the few left with some redeeming qualities. (Who says unsavory? What am I 32 going on 80?)

That being said, yes I am posting a cheese ball in the shape of a dragon’s egg today because Season 7 starts this weekend. Being Bob’s favorite show I end up watching/overhearing most of it anyway so to make the most of it I do what I do best, make food! Heck even if you think I’m a crazy person and don’t want to read my blog anymore because I don’t like Game of Thrones, you cannot deny a delicious ball of cheese. Accept me for my flaws and love me for my food? Pretty sure that’s the gist of what I just said.

However much to my dismay, when I proudly displayed this to my GoT friends they all thought it was a pinecone or a hedgehog. Guess I should’ve been more dedicated and painted each almond with edible shimmery green and gold paint. But I digress. The base of this recipe is the ever popular blue cheese ball (which has also been featured in the shape of a snowman).What I changed this time beyond the toasted almonds (in attempts) to resemble dragon scales was the addition of hot sauce, red pepper flakes, and more cayenne pepper to give it some fire. See what I did there? But if you’re not into spicy, then ignore my changes and stick to the original (which is covered in bacon FTW)!

Other GOT inspired recipes from some blogger friends: Fiery Deviled Dragon Eggs, “Wildling” Wild Mushroom Tart, and Sansa Stark’s Easy Lemon Cakes.

Three years ago: BBQ Chicken Salad with Cornbread Croutons

Four years ago: Peach Chicken with Balsamic Glaze

Six years ago: Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies

DRAGON’S EGG CHEESE BALL

Makes 1 cheese ball

Ingredients:

1 stick (1/2 cup) unsalted butter, room temperature

8 oz. reduced fat cream cheese, room temperature

4 oz. crumbled blue cheese, room temperature

1/4 cup finely chopped green onion

1 tsp hot sauce (or more to taste)

1/2 tsp cayenne pepper (or more to taste)

1/4 tsp crushed red pepper flakes

1/8 tsp garlic powder

1/2 cup sliced almonds, toasted

Directions:

1. Stir together butter, cheeses, onion and seasonings until well blended. Turn out onto a large sheet of plastic wrap, shape into a egg, and tightly wrap.  Chill at least 8 hours or overnight (you must do this or it will have no flavor).
2. Invert cheese onto serving plate. Individually place each almond slice in overlapping rows to create a scaly-effect.  Serve with crackers or pretzels.

Source: My Blue Cheese Ball.