Sriracha Mustard Brussel Sprouts

Hey, Everyone!

New recipe to share today!
Sriracha Mustard Sprouts

I was first introduced to brussel sprouts in my college cooking class. I had never tried them before. This was mainly because they were one of those veggies deemed “gross” by a lot of people. Kind of like spinach (which I think is great). Well this one day in college, I was required to try them, and you know what? I LOVED them! Ever since then I’ve been making them in different variations pretty regularly. This recipe, however, is inspired by the recipe that originally caused me to fall in love with them.

You need

You Need:
-1 Cup of Fresh (or frozen) Brussel Sprouts
-1 Clove of Garlic, minced
-1 1/2 Tablespoon of Brown Mustard
-1/2 Tablespoon of Sriracha Sauce
-1/4 Teaspoon of Onion Powder (or 1 T of minced onion)
-2 Tablespoons of Butter

One:
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Bring a pot of water (enough to cover all the sprouts) to a boil. Add the sprouts and cook until they are tender and bright green. Strain out the water.

Two:
Mix
While the sprouts are cooking, combine the butter, garlic, sriracha, mustard, and onion powder.

Three:
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Add the (still hot) spouts to the seasoned butter mixture. Toss until all the butter is melted and the sprouts are covered. That’s it!

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I seriously make these all the time! I love the combination of tangy and slightly spicy you get from the mustard and sriracha!

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-The Whale

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Spicy Sweet Potato Burgers with Onion Slaw

Hey, everyone!

Delicious recipe today! Like really, I think this may be one of my favorite recipes I’ve ever posted… and that’s saying a lot!

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Spicy sweet potato burgers with onion slaw! A little spicy. A little sweet, and a bit of tang! All the good things balanced into one thing!

You Need:
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-2 large sweet potatoes
-1/2 cup panko bread crumbs
-1/3 cup flour
-1 egg
-1/8 cup sriracha hot sauce
-1 tsp paprika
-1 tsp onion powder
-1/4 tsp seasoning salt
-olive oil for cooking
For the onion slaw:
-1 medium sweet onion, sliced
-About 1/2 head of nappa cabbage
-1/2 cup Sour Cream
-Salt & Pepper to taste

One:
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Wash your sweet potatoes and pierce each one on all sides with a fork. Bake in the microwave for 6 minutes. Flip over the potatoes and bake for 6 more minutes. Remove them from the microwave and slice them open. Allow them to cool for a bit until they are easier to handle.

Two:
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Scoop out the flesh of the potatoes into a bowl. Mash them until they are smooth. Add the egg and mix thoroughly. Add the remaining ingredients and mix. Place the mixture in the fridge for about a half hour. I found this made forming the patties so much easier!

Three:
While the mixture is cooling, prepare the onion slaw. Slice the onion and cabbage so they are roughly the same sized slices. Heat some olive oil in a pan and add the onion. Saute it for a minute or two before adding the cabbage. Cook until the veggies are tender, adding salt and pepper to taste. Remove to a bowl and mix in the sour cream. Set aside until the burgers are done.

Four:
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Use about 1/4 cup of the mixture to form balls. This mixture is kind of sloppy, so I decided this was much easier than making patties.

Five:
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Heat some olive oil in a frying pan. Place one of the balls into the heated oil. Allow it to fry for a few seconds before using a spatula to smash it down into a patty about 1/4″ thick. This method really helped the patties hold their form. Cook the patty on one side for two or three minutes, then gently flip it over and cook the other side. Remove to a plate covered with a paper towel to drain off excess oil. Add more olive oil to the skillet before you repeat with each of the mixture balls.

Six:
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Assemble each burger by placing a patty on a bun followed by some sliced avocado. Top with a generous portion of onion slaw.sp_done
Yum!!! Hope you guys love it as much as I do! It would be a great dinner for meatless Monday!

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-The Whale

Curry Fried Pickles

Hello hello!

It’s getting a bit chilly here in Cincinnati, OH… and when I say chilly I mean… it may has well be winter. I’m not a fan of the cold. Lots of hot coffee being consumed here.

One thing winter weather does to me is make me want to eat, but not just any food. I want warm food. Comfort food. Lately I’ve become quite a fan of fried pickles… but just ordinary fried pickles would not do… no not for me. I decided to put a bit of a spin on them!

curry fried pickles

The curry in these fried pickles adds the perfect amount of kick! Plus they’re super easy!
you need
Curry Fried Pickles
-1 Cup Flour
-2 tsp Curry Powder
-1/4 tsp Garlic Powder
-1 Jar Sliced Pickles (I had quartered pickles so I sliced them myself!)
-Oil for frying (I used Canola)

For these tasty things: mix all the dry ingredients in a bowl. Pat dry the pickle slices with a paper towel, then add them to the bowl. Mix them around to make sure they are all coated in the mixture. Heat the oil to 375 degrees. Now go ahead and use a slotted spoon to drop in the coated pickles (careful you don’t splash yourself with hot oil!) Allow them to fry for a few minutes (until they’re golden brown) and then remove them to a plate with a paper towel to drain off the excess oil.

For the Dipping Sauce
-1/4 Cup Mayonnaise
-1 Tbsp Pickle Juice (reserved from the jar)
-1 tsp Curry Powder

The dipping sauce is super simple! Just mix all the ingredients and viola!

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I’m quite pleased with the way these turned out!

Happy frying!

-The Whale