Nik Snacks

Name: Sweet Potato Swirl Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24
Ingredients: • 8 oz cream cheese, softened; • 1 egg; • ¼ cup sugar; • ½ teaspoon vanilla extract; • 1 cup mashed sweet potato; • 1 tablespoon all-purpose flour; • 1 cup (2 sticks) unsalted butter, room temperature; • 2¼ cups granulated sugar; • 4 large eggs; • 1 tablespoon vanilla extract; • 1¼ cups unsweetened dark cocoa powder; • ½ teaspoon salt; • 1 teaspoon baking powder; • 1½ cups all-purpose flour

Sweet Potato Swirl Brownies

noreply@blogger.com (Nikki @ NikSnacks) — Fri, 17 Oct 2025 01:29:00 +0000

Sweet Potato Swirl Brownies (A Southern Fall Dessert)

Fall in the South is all about cozy kitchens, seasonal flavors, and sweet treats that bring everyone together. These Sweet Potato Swirl Brownies are where rich cocoa meets sweet potato—a Southern pantry staple that deserves way more brownie love than it gets.

Each swirl offers the comforting warmth of autumn baked right into fudgy chocolate. The cream cheese and sweet potato ribbons cut through the dense cocoa with tangy sweetness, creating those gorgeous marbled patterns that make you look like you actually know what you're doing in the kitchen.

They're perfect for sharing at gatherings, sneaking straight from the pan when no one's looking, or wrapping up as gifts for neighbors who'll definitely be asking for the recipe. A wink to Halloween adds just the right touch of seasonal mischief, without a scare in sight. Just pure, edible comfort that reminds you why Southern kitchens shine brightest in the fall.

Jump to Recipe

Why These Sweet Potato Brownies Work

I know what you're thinking: sweet potato in brownies? Trust me on this one.

Sweet potatoes add moisture without making these cakey (we're going for fudgy here). They bring natural sweetness that plays beautifully with dark cocoa. And that gorgeous orange swirl? It's not just pretty—it tastes like fall decided to move into your brownie pan permanently.

The cream cheese situation makes these extra rich and adds a slight tang that keeps them from being one-note sweet. You get fudgy chocolate, creamy sweet potato, and that little bit of cream cheese brightness all in one bite. It's the kind of flavor combination that makes people stop mid-conversation and say "wait, what's in these?"

Plus, you can absolutely tell yourself you're eating vegetables. I won't stop you.

What You'll Need

This recipe has two parts: the cream cheese sweet potato swirl and the brownie base. Don't let that intimidate you—it's easier than it sounds.

For the Cream Cheese Swirl:

• 8 oz cream cheese, softened (don't skip the softening part)

• 1 egg

• ¼ cup sugar

• ½ teaspoon vanilla extract

• 1 cup mashed sweet potato (about 1 medium sweet potato)

• 1 tablespoon all-purpose flour

For the Brownie Batter:

• 1 cup (2 sticks) unsalted butter, room temperature

• 2¼ cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1¼ cups unsweetened dark cocoa powder (the good stuff)

• ½ teaspoon salt

• 1 teaspoon baking powder

• 1½ cups all-purpose flour

About These Ingredients

Sweet potatoes: Roast or steam them, don't boil. Boiling adds too much moisture and can make your brownies weird. You want that flesh dry and concentrated. One medium sweet potato yields about a cup of mash.

Cream cheese: Room temperature is crucial here. Cold cream cheese won't blend smoothly and you'll get lumps in your swirl. Set it out while you're prepping everything else.

Cocoa powder: I use Dutch-process for deeper color and richer flavor, but natural cocoa works too if that's what you have. Just know natural cocoa gives a slightly tangier, more classic chocolate taste.

Butter: Also needs to be room temperature. Seeing a theme here? We're not in a rush.

How to Make Sweet Potato Swirl Brownies

Step 1: Make the Sweet Potato Cream Cheese Swirl

Throw your cream cheese, egg, sugar, vanilla, mashed sweet potato, and flour into a food processor. Blend until it's perfectly smooth and creamy—no lumps, no chunks, just silky orange goodness. Set this aside while you handle the brownie situation.

Step 2: Prep Your Pan

Preheat your oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray, or if you want to be fancy about it (and make your life easier later), line it with parchment paper. Let the edges hang over the sides so you can lift the whole brownie slab out when it's done. This is the move that separates the brownie amateurs from the pros.

Step 3: Make the Brownie Batter

In a large bowl, beat together the butter, sugar, eggs, and vanilla until it's glossy and smooth. In another bowl, whisk together your cocoa powder, salt, baking powder, and flour.

Gradually stir the dry ingredients into the wet mixture. Stop as soon as you don't see any more streaks of flour. Overmixing is the enemy of fudgy brownies, and we're all about that fudge life here.

Step 4: Layer and Swirl

This is where it gets fun. Spoon about two-thirds of your brownie batter into the prepared pan and smooth it out to the edges. It doesn't have to be perfect.

Now drop 8 to 12 spoonfuls of your cream cheese sweet potato mixture over the surface, spacing them about 1-2 inches apart. Then add the remaining brownie batter in smaller dollops between and over the cream cheese.

Here's the swirl technique: Take a sharp knife and slide the tip about ¼ to ½ inch into the batter. Draw gentle S-curves or figure-eight shapes from one corner to the opposite side, making lines about an inch apart.
The key is a light hand. You're not stirring it, you're creating those pretty marbled ribbons. Too much swirling and everything blurs together into one muddy color. We want contrast. We want drama. We want people to see this and think "ooh, fancy."

Step 5: Bake
Slide these into your 350°F oven for 26-30 minutes. You're looking for a toothpick inserted in the center to come out with a few moist crumbs. If it comes out totally clean, you've overbaked them and they'll be dry. If it comes out with wet batter, give them another few minutes.
Let the brownies cool completely in the pan. I know this is torture. I know you want to cut into them right now. But warm brownies will fall apart and you'll have a mess. Be strong. Wait. Your patience will be rewarded with clean, beautiful slices.
Once they're cool, use those parchment paper edges to lift the whole thing out of the pan and cut into squares.

Tips for Perfect Sweet Potato Brownies
Don't skip the room temperature thing: Cold cream cheese leaves lumps. Room temp butter mixes better. This isn't me being fussy—it actually matters.

Roast your sweet potato: Steam or roast it until it's tender, then mash. Boiling adds too much water and your brownies will be weird. Nobody wants weird brownies.

Light swirling is key: Think of it like drawing on the surface, not mixing. You want those defined ribbons of color, not a muddy blend.

Don't overbake: These are supposed to be fudgy. Pull them when there are still a few moist crumbs on the toothpick. They'll continue cooking a bit as they cool.

Let them cool completely: I know. I know. But cutting into warm brownies makes them fall apart. Give it at least an hour. Go watch something. Clean your kitchen. Do literally anything but cut into them early.

How to Store Sweet Potato Swirl Brownies

Room temperature: Keep these in an airtight container for up to 3 days. They'll stay moist and fudgy.

Refrigerator: They'll last up to a week in the fridge. The texture gets a bit more fudge-like and dense when cold, which honestly isn't a bad thing. Some people prefer them chilled.

Freezer: Wrap individual squares in plastic wrap, then store in a freezer bag for up to 3 months. Thaw at room temperature or warm slightly in the microwave for that just-baked experience.

Ways to Mix It Up

Once you've made these a few times, try these variations:

Spiced Sweet Potato Brownies: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the cream cheese mixture for more fall spice vibes.

Chocolate Chips: Fold ½ cup of chocolate chips into the brownie batter because more chocolate is never wrong.

Maple Sweetened: Replace ¼ cup of the sugar in the cream cheese mixture with maple syrup for deeper fall flavor.

Mini Brownie Bites: Bake these in a mini muffin tin for about 15-18 minutes. Perfect for parties or portion control (ha).

Your Questions, Answered

Can I use canned sweet potato? You can, but make sure to drain it really well and pat it dry. Canned sweet potato has more moisture than freshly roasted, so your swirl might be a bit runnier. Between you and me, it's what I use most of the time.

What if I don't have a food processor? Use a hand mixer or even mash everything together really well by hand. The goal is smooth and lump-free, however you get there.

Can I make these ahead? Absolutely. These actually taste better the next day once the flavors have melded. Make them a day ahead and store covered at room temperature.

Why are my brownies cakey instead of fudgy? You might have overbaked them, or used too much flour. Measure flour carefully (spoon and level, don't scoop), and pull them from the oven when the toothpick still has moist crumbs.

Can I double this recipe? Sure, but you'll need two 9x13 pans. Don't try to bake it all in one giant pan—the center won't cook properly.

Do I really need Dutch-process cocoa? No. Regular cocoa works fine. Dutch-process just gives a darker color and richer taste. Use what you have.

Homemade Ranch Hummus Dip | Nik Snacks

noreply@blogger.com (Unknown) — Mon, 06 Oct 2025 22:00:00 +0000

Homemade Ranch Hummus Dip Recipe

Ranch hummus dip is the ultimate party appetizer that combines two beloved flavors - creamy hummus and tangy ranch dressing - into one irresistible dip. Made with just four ingredients and ready in 5 minutes, this easy dip is perfect for snacking, parties, or anytime you need a quick crowd-pleaser. It's so good you won't want to stop eating your veggies!

This isn't your typical homemade hummus recipe. Instead, it's a creamy hybrid dip that uses store-bought hummus as the base, mixed with cream cheese, Greek yogurt, and ranch seasoning. The result is a thick, flavorful dip that's perfect for crudité, crackers, pita chips, or even your fingers if you're like me and love dipping into ranch-flavored anything.

Jump to Recipe What is Ranch Hummus Dip?

Unlike traditional hummus made from scratch with chickpeas and tahini, this ranch hummus dip is more of a flavor mashup that uses prepared hummus as a shortcut ingredient. It's thicker and creamier than regular hummus, making it perfect for scooping with sturdy vegetables and chips.

Ranch hummus dip is a creamy appetizer that blends store-bought hummus with cream cheese, Greek yogurt, and ranch seasoning mix. It has the tangy flavor of ranch dressing with the smooth, spreadable texture of a party dip. Think of it as the best of both worlds - the protein and fiber of hummus meets the addictive flavor of ranch in one bowl.

Why You'll Love This Ranch Hummus Dip

Ready in 5 minutes - no cooking, no food processor cleanup
Only 4 ingredients - store-bought hummus, cream cheese, Greek yogurt, and ranch mix
Perfect for parties - makes enough to feed a crowd
Crowd-pleasing flavor - everyone loves ranch!
Healthy-ish snacking - packed with protein from the hummus and Greek yogurt
Versatile - works as a dip, spread, or even a sandwich filling
Make-ahead friendly - tastes even better after chilling in the fridge

Best Hummus to Use

I'm obsessed with Mediterranean and Levantine foodways, so I have strong opinions about hummus brands! For this ranch hummus dip, I recommend:

My favorite brands:

365 brand from Whole Foods - specifically the lemon flavor, which adds a nice bright note to the ranch
Sabra - has a basic, run-of-the-mill flavor profile that easily lends itself to added flavors without competing

What to look for:

Plain or lemon-flavored hummus works best
Use a 10oz container as specified in the recipe
Any brand works, but creamier hummus makes a smoother dip

How to Make Ranch Hummus Dip

The beauty of this recipe is in its simplicity - just mix and chill!

Step 1: Soften the cream cheese Make sure your cream cheese is at room temperature for easier mixing. If you forget to take it out ahead of time, microwave it for 15-20 seconds.

Step 2: Mix everything together In a medium bowl, combine the cream cheese, hummus, Greek yogurt, and ranch seasoning mix. Use an electric mixer to blend until completely smooth and well-combined.

Step 3: Transfer and chill Transfer the dip to a serving dish and chill in the refrigerator until ready to serve. The flavors meld together beautifully as it chills.

Step 4: Serve Serve with your favorite dipping vegetables, pita chips, pretzels, or whatever you'd like!

Tips for Perfect Ranch Hummus Dip

Make it ahead: This dip actually tastes better after it's had time to chill and let the flavors develop. Make it the night before your party for maximum flavor.

Adjust the thickness: If your dip is too thick, thin it out with a tablespoon or two of milk or extra Greek yogurt. If it's too thin, add a bit more cream cheese.

Double the recipe: This dip disappears fast at parties! Don't hesitate to double the recipe if you're feeding a crowd.

Room temperature mixing: All your ingredients should be at room temperature for the smoothest, creamiest texture. Cold ingredients don't blend as easily.

Use full-fat cream cheese: While you can use low-fat or fat-free cream cheese, full-fat creates the richest, creamiest texture.

Serving Ideas

Classic crudité platter: Dipping crudité, crackers, and my fingers into ranch-flavored anything is a joy! Set out a rainbow of fresh vegetables:

Baby carrots
Bell pepper strips (red, yellow, orange)
Broccoli florets
Cauliflower florets
Cucumber slices
Cherry tomatoes
Celery sticks
Sweet mini peppers
Snap peas

Chips and crackers:

Pita chips
Pretzels (my favorite!)
Bagel chips
Wheat crackers
Tortilla chips

Other serving ideas:

Spread on sandwiches or wraps
Use as a burger topping
Dollop on baked potatoes
Mix into pasta salad (like my Southern Macaroni Salad!)
Spread on flatbread for a quick appetizer

Why This Recipe Works

The cream cheese adds richness and body, making the dip thick enough to scoop with sturdy vegetables without dripping.

The Greek yogurt adds tanginess and extra protein while keeping the dip from being too heavy.

The hummus brings Mediterranean flavor, fiber, and a smooth base that pairs surprisingly well with ranch.

The ranch seasoning mix is the star - it adds that addictive herby, garlicky, oniony flavor everyone loves without any extra work.

Together, these four ingredients create a dip that's creamy, tangy, savory, and absolutely addictive.

Storing Ranch Hummus Dip

Storage: Store leftover ranch hummus dip in an airtight container in the refrigerator for up to 5 days.

Serving after storage: Give it a good stir before serving if any liquid has separated. You can serve it cold straight from the fridge or let it sit at room temperature for 15-20 minutes if you prefer a less chilled dip.

Make ahead: This dip is perfect for meal prep or party planning. Make it up to 2 days in advance and store covered in the fridge until ready to serve.

Variations on Ranch Hummus Dip

Spicy ranch hummus: Add a pinch of cayenne pepper or a few dashes of hot sauce for a kick.

Dill ranch hummus: Stir in 1-2 tablespoons of fresh chopped dill for extra herbaceous flavor.

Garlic lover's ranch hummus: Add 1-2 cloves of minced fresh garlic or ½ teaspoon garlic powder for extra punch.

Buffalo ranch hummus: Mix in 2-3 tablespoons of buffalo wing sauce for a spicy, tangy twist.

Bacon ranch hummus: Fold in crumbled cooked bacon and extra chives for a loaded version.

Ranch Hummus Dip

Yield: 20

Author: Nikki Miller-Ka of Nik Snacks

Take your store-bought hummus to another level by making this creamy, flavorful dip. It is quick and easy since it is made with just four ingredients. It’s so good you won’t want to stop eating your veggies!

Ingredients

1 package (8 oz) cream cheese, softened
1 container (10oz) hummus
1 container (5.3oz) plain non-fat Greek yogurt
1 packet (1oz) ranch salad dressing and seasoning mix
Baby carrots, bell pepper strips, broccoli florets, cauliflower florets, cucumber slices, sweet mini peppers, peta chips, pretzels, or whatever you’d like

Instructions

In a medium bowl mix all ingredients with an electric mixer until combined.
Transfer dip to a serving dish.
Chill until ready to serve.
Serve with your favorite dipping vegetables, pita chips, pretzels, or whatever you'd like.

Did you make this recipe?

Tag @https://www.niksnacksonline.com on instagram and hashtag it #niksnacks

Created using The Recipes Generator

Spooky Halloween Pretzel Toffee

noreply@blogger.com (Nikki @ NikSnacks) — Thu, 02 Oct 2025 23:40:00 +0000

Spooky Halloween Pretzel Toffee

Calling all Halloween candy lovers! If plain candy bars aren't cutting it for your spooky soiree, now you can up your Halloween game with this quick, easy and ghoulish Halloween pretzel toffee bark. This crispy, salty-sweet treat takes just 20 minutes to make and is perfect for Halloween parties, trick-or-treaters, or gifting to friends.

This spooky pretzel toffee bark is made with a buttery brown sugar toffee base, crunchy pretzels, melted chocolate, and fun Halloween decorations like candy eyeballs and gummy worms. It's the ultimate last-minute Halloween dessert that looks impressive but requires minimal effort.

What is Halloween Pretzel Toffee Bark?

Halloween pretzel toffee bark is a sweet and salty candy made by pouring homemade toffee over pretzels, topping it with chocolate, and decorating it with spooky Halloween candies. The combination of buttery toffee, crunchy pretzels, and smooth chocolate creates an addictive treat that's perfect for the Halloween season. Once cooled, you break it into irregular pieces like traditional bark candy.

Jump to Recipe

Why You'll Love This Spooky Pretzel Toffee

Ready in just 20 minutes from start to finish
Only 7 ingredients needed (plus any extra Halloween decorations)
Perfect for Halloween parties, classroom treats, or gift-giving
Kids and adults both love the salty-sweet combination
Easily customizable with your favorite Halloween candies
Makes a large batch - perfect for sharing
No candy thermometer required

Ingredients for Halloween Pretzel Toffee Bark

For the toffee base:

Mini pretzels
Butter
Brown sugar

For topping:

Semi-sweet chocolate chunks
Halloween sprinkles
Candy eyeballs
Sour gummy worms

How to Make Spooky Pretzel Toffee Bark

The setup is simple: butter and brown sugar create the homemade toffee, which gets poured over crushed pretzels and topped with semisweet chocolate chunks and sour gummy worms. But perhaps the real highlight of this creepy confection is the beady eyeballs that stare back at you. (Hint: I found these candy eyeballs at my local grocery store.) Talk about EYE CANDY!

Tips for Perfect Halloween Toffee Bark

Score it while hot:
Use a sharp knife or pizza cutter to score the brittle right when it comes out of the oven. This makes for easier and cleaner breaking after it dries.

Work quickly:
Once you pour the toffee over the pretzels, work fast to spread it evenly and add your chocolate before the toffee hardens.

Let it cool completely:
Resist the urge to break into it too soon. Let the bark cool completely at room temperature or pop it in the fridge for faster setting.

Use parchment paper:
Always line your baking sheet with parchment paper for easy removal and cleanup.

How to Customize Your Halloween Pretzel Toffee

Switch up the candy
Use your favorite Halloween candy like M&Ms, Reese's Pieces, or candy corn
Try different gummy candies - spiders, bats, or pumpkins
Add mini marshmallows for a ghostly touch
Change the chocolate
Use milk chocolate instead of semi-sweet for a sweeter bark
Try white chocolate and add orange food coloring for a pumpkin-themed version
Mix dark and white chocolate for a marbled effect
Add extra crunch
Sprinkle with chopped nuts (pecans or almonds work great)
Add crushed potato chips for extra saltiness
Top with more crushed pretzels for added crunch
Make it for other holidays
Christmas: Use red and green M&Ms, peppermint pieces, and festive sprinkles
Valentine's Day: Pink and red candies with conversation hearts
Easter: Pastel M&Ms, mini eggs, and bunny-shaped candies
Spooky never tasted so sweet!

What You Need to Make This Recipe

Ingredients:

Mini Pretzels
Butter
Brown Sugar
Semi Sweet Chocolate Chunks
Halloween Sprinkles
Candy Eyes
Sour Gummy Worms
Kitchen tools:
9x13-inch rimmed baking tray
Parchment paper
Small saucepan
Whisk
Spatula

The setup is simple: butter and brown sugar for the homemade toffee, crushed pretzels topped with semisweet chocolate chunks and sour gummy worms. But perhaps the real highlight of this creepy confection is the beady eyeballs that stare back at you. (Hint: I found these candy eyeballs at my local grocery store.) Talk about EYE CANDY!

Storing Halloween Pretzel Toffee Bark

Store leftover pretzel toffee bark in an airtight container in the refrigerator for up to 10 days. You can also store it at room temperature in a cool, dry place for 3-4 days, but the fridge helps keep the chocolate from melting and maintains the crispness.

For gifting, place pieces in cellophane bags tied with orange and black ribbon, or pack in decorative Halloween tins.

Serving Ideas for Halloween Parties

This spooky pretzel toffee bark is perfect for:
Halloween party dessert tables
Trick-or-treat handouts (for houses giving out homemade treats)
Classroom Halloween parties
Office potlucks and gatherings
Hostess gifts for Halloween parties
Movie night snacks during scary movie marathons

Pair it with hot apple cider, pumpkin spice lattes, or Halloween punch for the ultimate spooky spread.

Why This is the Perfect Last-Minute Halloween Treat

I've never been a fan of Halloween. Okay, let me be real: I hate Halloween. And I feel strongly against observing it in my real life. I'd rather sit at home in the dark watching horror films while listening to random acorns roll across my roof. But sometimes when the party calls, you have to answer it and bring a snack with you. And this is the best last-minute snack EVER.

On October 31st, delight your kids and friends with this fun and seasonal Halloween candy bark. The "eyes" have it out for this spooky pretzel toffee bark recipe. It is crispy, salty, yet chocolatey, and definitely delicious. It makes a great treat or snack for the Halloween season!

Spooky Pretzel Toffee

Yield: 6-8

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 15 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 30 M

Any combination of Halloween sprinkles or spooky candy will work for this recipe. I enjoyed using orange-, green-, and purple-colored sprinkles. I broke the pretzel pieces up a by hand so as not to crush them too small.

Ingredients

3 Cups Mini Pretzels, broken up slightly
1 Stick of Unsalted Butter ( ½ Cup)
1 Cup Brown Sugar
1 Package of Semi Sweet Chocolate Chunks (10 oz)
Halloween Sprinkles
Candy Eyes
Sour Gummy Worms

Instructions

Preheat oven to 350 degrees and line a 9x13 inch rimmed baking tray with parchment paper.
Spread broken pretzel pieces onto the baking tray in an even layer.
In a small saucepan on medium heat combine butter and brown sugar.
Simmer for 5-10 minutes, stirring often. A thick syrup should form.
Pour syrup onto pretzel pieces and use a spatula to spread evenly over pretzel pieces.
Sprinkle chocolate over pretzel/toffee mixture.
Bake in oven for 5 minutes to melt chocolate.
Use spatula to spread the chocolate evenly over pretzel/toffee mixture.
Decorate with sprinkles and candy as desired.
Allow to cool in the fridge for 1 hour.
Flip toffee over and remove parchment paper.
Break into pieces and serve cold. Enjoy!

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

Did you make this recipe?

Tag @https://www.niksnacksonline.com on instagram and hashtag it #niksnacks

Easy Craft Beer Jelly Recipe

noreply@blogger.com (Nikki @ NikSnacks) — Thu, 02 Oct 2025 22:33:00 +0000

Easy Craft Beer Jelly Recipe

This craft beer jelly recipe is surprisingly easy to make and tastes incredible on everything from biscuits to cheese boards. The beer's hoppy bitterness balances perfectly with the sweetness, creating a unique spread that makes an impressive homemade gift.

Jump to Recipe

You only need 4 ingredients and about 30 minutes to make this beer jelly. No special canning experience required—just follow these simple steps for a unique and creative condiment you'll want to make over and over again.

I am a beer aficionado. I believe there is a beer for EVERYONE. Whether it be an ale, lager, stout, porter, sour, lambic, or a beer cocktail, there is something for everyone to enjoy. It's just like water. Water with hops, grain, or fruit and yeast in it.

What is craft beer?

Craft beer is beer produced in a microbrewery that produces a small amount of beer. The exact terms vary, but typically, breweries that are much smaller than large-scale corporate breweries and are independently owned fall under this category. Craft beer is characterized by emphasis on quality, flavor and small-batch brewing techniques. In North Carolina, anything that produces less than 50,000 barrels of beer a year is considered a microbrewery. There are a little more than 2 kegs in a barrel and a little more than 15 gallons in a keg.

What is Craft Beer Jelly?

Craft beer jelly is exactly what it sounds like: a sweet spread made from beer, sugar, and pectin. The result is a golden to amber-colored jelly with a sweet-tart flavor and the distinctive taste of your chosen beer coming through at the finish. It's perfect for adventurous eaters and makes a homemade conversation-starting gift for beer lovers.

Best Beers for Making Jelly

When I started making this craft beer jelly, I originally considered using a light lager because it's a clear, golden color. But then I said, "Screw that. I'm going for flavor." I used a porter, which is similar to a stout.

Normally, I don't like porters or stouts. It's a personal preference, but I'm not a fan of beer that tastes malty or caramelly. But sometimes you have to take one for the team, and trust me, this jelly is VERY GOOD.

Best beer styles for jelly:

• Porters and stouts - create rich, dark jelly with deep malty flavor

• IPAs - make a more bitter, hoppy jelly perfect for savory pairings

• Amber ales - balanced flavor, beautiful color

• Fruit beers - add an extra layer of fruity sweetness

I used Baltic Porter from Foothills Brewing in Winston-Salem, North Carolina.

Ingredients for Craft Beer Jelly

• 3 cups beer

• 3 tablespoons lemon juice

• 3 cups sugar

• 1 (3 oz) package of liquid pectin (I used Certo/Sure Jell)

Step 1: First, simmer the beer in a large stock pot, bring the beer to a boil, then lower the temperature so the beer is just barely simmering.
Step 2: Add the sugar one cup at a time, stirring to make sure each cup has fully dissolved before adding the next cup.
Step 3: Once the sugar is dissolved, add the pectin and return the mixture to a boil. Let it cook for 3 minutes. The beer will roll and foam. If needed, remove from the heat periodically so the pot doesn't boil over.
Step 4: Add lemon juice and jar Add lemon juice and pour into clean jars or glasses. Clean up rims and place on lids, if using. Loosely tighten bands so they will hold but won't leak, then turn jars upside down for 15 minutes.
Step 5: Next, turn jars right side up and let them finish cooling. If not using lids, simply let the jars cool and cover the tops with wax paper and seal with string for gifts.

Tips for Perfect Beer Jelly

If your jelly doesn't set: Simply re-heat the jelly until simmering and add half a pouch of pectin and 3 more tablespoons of lemon juice. Re-jar and repeat the cooling process.

About the foam: When you pour the hot jelly into your jars, there will be a little foam and it will look like a simple glass of beer. You can skim off the foam, but I think it looks a little more authentic to keep it on top.

Jar options: I used sample glasses from a couple of my favorite NC breweries, Fullsteam, Foothills and Carolina Brewing to make the jelly. You can use any kind of jar or glass you like. As long as your vessel is clean and sterilized, you should be good.

How to Serve Craft Beer Jelly

This beer jelly is sweet with a little tang from the added lemon juice. The beer flavor hits your taste buds in the back and finishes with a light alcoholic lift and lots of malty flavor from the beer.

Sweet applications:

• Spread with peanut butter or my favorite Monte Cristo sandwich

• Slather on hot, buttery biscuits fresh from the oven

• Pair with cream cheese on bagels

Savory applications:

• Glaze for pork chops or pork tenderloin

• Sauce for chicken wings

• Toss with fried shrimp for a Bonefish Grill Bang Bang Shrimp-style dish

• Serve on a cheese board with sharp cheddar, brie, or goat cheese

• Spread on crackers with charcuterie

Storing Beer Jelly

Sealed jars of craft beer jelly will keep at room temperature for up to 1 year in a cool, dark place. Once opened, store in the refrigerator and use within 3-4 weeks. This recipe yields 32 oz. Using standard 8-ounce jars, there will be four jars filled to the brim.

Craft Beer Jelly

Yield: 32 oz

Author: Nikki Miller-Ka of Nik Snacks

Adapted from culinaryarts360.com When the topic of libational recipes came up for #SundaySupper, I had no other ideas except to make jelly from beer. I've heard urban legend about this stuff and I wasn't sure I could pull it off. My first thought was to use a light lager because it's pretty, golden and yellow but then I said,"Screw that. I'm going for flavor." I used a porter which is similar to a stout. Normally, I don't like porters or stouts. At all. I don't care for beer that tastes malty, caramelly, or like drinking chocolate or coffee. Sometimes you have to take one for the team for the good of the collective and trust me--this is VERY GOOD.

Ingredients

3 cups beer
3 tablespoons lemon juice
3 cups sugar
1 (3 oz) package of liquid pectin (I used Certo/Sure Jell)

Instructions

In a large stock pot bring the beer to a boil, then lower the temperature so the beer is just barely simmering.
Add sugar one cup at a time, stirring to make sure each cup has fully dissolved before adding the next cup.
Once sugar is dissolved, add pectin and bring back up to a boil and let cook for 3 minutes. The beer will roll and foam. If need be, remove from the heat periodically so the pot doesn't boil over.
Add lemon juice and pour into warm sterilized jars or glasses. Clean up rims and place on lids, if using. Loosely tighten bands so they will hold but will not leak, turn jars upside down for 15 minutes.
After 15 minutes has passed turn jars right side up and let finish cooling. If not using lids, simply let the jars cool and cover tops with wax paper and seal with string for gifts.
If the jelly doesn't jell, simply re-heat jelly until simmering and add half a pouch of pectin and 3 more tablespoons of lemon juice. Re-jar and so forth.

Notes:

When you pour the hot jelly into your jars, there will be a little foam and it will look like a simple glass of beer. You can skim off the foam, but I think it looks a little more authentic this way. I used sample glasses from a couple of my favorite NC breweries to make the jelly. You can use any kind of jar or glass you like. Also, using jar lids isn't necessary. Just as long as your vessel is clean and sterilized, you should be good.

It's sweet, with a little tang from added lemon juice with the beer flavor hitting your taste buds in the back and finishing with a light alcoholic lift with lots of malty flavor from the beer. So what do you put it on? I'm sure you've been asking yourself that for the past minute or so. Well, it's perfect to spread on your favorite sandwich bread with peanut butter or even hot, buttery biscuits fresh from the oven. You could also put it on pork, chicken wings, or even toss it with fried shrimp for a Bonefish Grill Bang Bang Shrimp kind of situation.

Calories

87.46

Fat (grams)

0.01

Sat. Fat (grams)

0.00

Carbs (grams)

21.03

Fiber (grams)

0.14

Net carbs

20.88

Sugar (grams)

18.73

Protein (grams)

0.11

Sodium (milligrams)

4.54

Cholesterol (grams)

0.00

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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2025 Travel Guide: Atlantic Beach, NC | Nik Snacks

noreply@blogger.com (Nikki @ NikSnacks) — Tue, 22 Apr 2025 14:29:00 +0000

Atlantic Beach NC Travel Guide 2025: What to Do, Eat & Where to Stay

"I followed my heart, and it led me to the beach." – Unknown

Planning your next beach getaway? This 2025 Atlantic Beach NC travel guide has you covered! From must-see attractions to delicious eats and perfect places to stay, here’s everything you need to know about this charming spot on North Carolina’s Crystal Coast.

What is the Crystal Coast?

The Crystal Coast is the southern part of North Carolina’s Outer Banks, known for its clear waters, coastal charm, and relaxed pace. It includes towns like Atlantic Beach, Beaufort, Emerald Isle, and Pine Knoll Shores.

Why Visit Atlantic Beach, NC?

Although I didn’t grow up taking beach vacations, Atlantic Beach quickly became one of my favorite spots for a yearly reset. It’s a 20-mile-long barrier island with the Atlantic Ocean on one side and Bogue Sound on the other. Whether it’s your first time or a return visit, it’s the perfect beach destination for 2025. There's a reason why people call it "Vitamin Sea". If you’re interested in visiting, read on for my favorite restaurants and things to do in Atlantic Beach and other points along the Crystal Coast!

Where to Stay in Atlantic Beach

Vacation Rentals

Renting a home or condo gives you space, privacy, and a kitchen. Try:

Bluewater Vacation Rentals
VRBO

Our pick: Bogue Shores Condos – A pool, outdoor grills, crystal clear views of the Bogue Sound and Intracoastal Waterway, a dock with 30+ boat slips and 3-minute walk to the beach.

Hotels

If you prefer hotel amenities, consider:

DoubleTree by Hilton Atlantic Beach Oceanfront (pet-friendly)
Oceanana Family Motel (great for families)

Ocean view from a balcony at the DoubleTree Atlantic Beach

Top Things to Do in Atlantic Beach & the Crystal Coast

1. Enjoy the Beach

Soft sand, warm sun, and friendly vibes make the beach here one of the best. Bring your own gear, snacks, and plan to stay awhile!

The most obvious thing to do is to enjoy the beach! Atlantic Beach really is a magical place. It's clean, not overly crowded (so social distancing is not a problem) and those you do see are cordial and nice. We bring our own chairs, umbrellas and set up camp for hours at a time. Beach wagons are great for traversing the sand, but our little red wagon works just fine. We always pack snacks and drinks in a cooler; other times we’ll head back to the condo or hotel for a meal and a nap to take a break from the sun. Our trips always involve getting in as much beach time as possible.

2. Rent Bikes or Scooters

Use Beachside Bikes or explore Beaufort with Hungry Town Tours. Perfect for scenic rides and exploring historic neighborhoods.

3. Visit the Atlantic Beach Skatepark

Great for families—this multiplex has a 18-hole mini golf course, BMX and skateboarding course (perfect for tweens, teens and anybody looking to show off some tricks), a splashpad, concession stand and public beach access.

4. Take a Beach Yoga Class

Start your morning with sun salutations or attend a peaceful sunset yoga session. Check out NC Coastal Life's schedule for yoga classes in Atlantic Beach and Beaufort. Yoga mats are not required, just bring a beach towel and you’re good to go.

5. Explore the Olde Beaufort Farmers Market

Held Saturdays (April–November). The market welcomes well-behaved pets, has activities for the kids, 40+ vendors, a regularly scheduled food truck and live music.

6. Visit the NC Aquarium at Pine Knoll Shores

Get up close and personal to sea life at one of three aquariums run by the state, it's a great place to go on a rainy day or to enjoy air conditioning while learning about the natural areas surrounding the aquarium and animal care areas behind the scenes.

7. Book a Deep Sea Fishing Charter

Captain Stacy’s Fishing Center offers full/half-day trips with gear included. Prices include everything but the fish themselves. Also, they keep your fish on ice while you are on the boat. Food and beverages are available for purchase, but you can bring a cooler aboard if you prefer to bring your own snacks. Not into fishing? Browse two-floor nautical gift shop instead.

8. Visit Cape Lookout National Seashore

Accessible only by boat (well, ferry), it's one of the only certified International Dark Sky Parks on the East Coast, astro-tourists and stargazers can see the Milky Way with the naked eye. Feeling adventurous? Reserve UTVs provided by Island Express Ferry Services to explore the seashore.

Best Places to Eat on the Crystal Coast

Big Oak Drive-In & BBQ

Known for the best shrimpburgers and barbecue sandwiches. Have a car picnic in the parking lot or take it back to your lodgings, it's worth the drive to eat at this popular, iconic beach spot. Hushpuppies are only 85 cents and you could hula hoop using the onion rings here. DON'T SLEEP on their crabcake sandwich. Served on a soft bun with creamy coleslaw, it was probably the best surprise of our time here. Click here to read about Big Oak and some other barbecue joints in NC.

Dank Burrito – Morehead City

Modern Mexican with fresh, flavorful options. Try the cucumber jalapeño salsa! What started as a food truck is now a successful franchise and one of the most creative spots on the coast. Burritos, tacos, rice bowls? Yes, please!

El’s Drive-In

El's Drive In is the Home of the Superburger. Watch out for sneaky dive-bombing seagulls in the parking lot!

Full Moon Oyster Bar & Seafood Kitchen

The original Full Moon Oyster Bar & Seafood Kitchen is near my hometown, Winston-Salem, so I'm biased. Located just off the Atlantic Beach Causeway, you have to eat here if you like seafood. Seafood lovers, spring for the Full Moon steamer bucket which comes with steamed potatoes, coleslaw, crab legs, shrimp, scallops, clams and oysters

Michaelangelo’s Pizza – Atlantic Beach

Great for delivery or casual dine-in. NY-style pizza, garlic knots and PRO TIP: get the chef salad.

Prime 1079 (Inside the DoubleTree)

Perfect for a fancy night out—steaks, chops and standout crab cakes.

Amos Mosquito's

Specializing in "Dock-to-Dish" dining, this popular, laid-back seafood restaurant offers scenic waterfront views and a casual, inviting atmosphere. Known for its fresh catches and friendly service, it’s a go-to spot for both locals and visitors.

Rucker Johns

Rucker Johns is family-friendly and consistent. Don’t miss the honey-butter croissants!

Wanna pizza me? A fresh pie from Michaelangelo's

Final Thoughts: Why I’ll Be Back

This trip to Atlantic Beach felt like my first real vacation in years. I relaxed, recharged, and left feeling lighter and happier. Whether you're planning a solo trip, romantic getaway, or family vacation, Atlantic Beach and the Crystal Coast are must-visits in 2025.

Have you been to Atlantic Beach or planning to go? Drop your favorites or questions in the comments!

Easy Braised Brisket

noreply@blogger.com (Unknown) — Mon, 21 Apr 2025 17:15:00 +0000

North Carolina isn't known for its love of beef brisket. We really dig the pig in these parts. Our barbecue foodways honor it, but sometimes you want to go outside of the smokehouse box.

Brisket can be cooked many ways, including roasting, baking, boiling and braising. Basting of the meat is often done during the cooking to help break down the thick collagen fibers resulting in more tender brisket. The fat cap helps to keep the meat from drying during the cooking process. Broth or other liquid is necessary to help break down the collagen to gelatin, which also makes the meat tender.

Scroll down to watch a video I created to explain how to make Tomato Braised Beef Brisket

WHAT IS BRISKET?

Brisket is a cut of meat from the breast or lower chest of beef

Brisket can be cooked many ways, including baking, braising, boiling and roasting. Basting of the meat is often done during the cooking to help break down the thick collagen fibers resulting in more tender brisket. The fat cap helps to keep the meat from drying during the cooking process. Broth or other liquid is necessary to help break down the collagen to gelatin, which also makes the meat tender.

Most popular preparations: The most famous ia Texas BBQ, Kansas City Burnt Ends, New England Boiled dinner (with potatoes, carrots and onions) and of course in traditional Jewish cooking, brisket is most often braised like a pot roast for holidays and select celebrations. And I can't forget to mention the Montreal-style smoked meat where brisket is left to cure with salt for a week before being smoked and served on rye with mustard. If you've never taken a trip to Montreal to try it, it's a must-do.

WHY IS BRISKET SO TOUGH?

There are two types of cuts: The cut can intimidate the home cook because of its size. two different muscles, one stacked atop the other, slightly askew and connected by a seam of fat. One muscle is fatty (better known as the point), the other lean (the flat).

HOW DO YOU KNOW WHEN BRISKET IS DONE?

Grab the meat by one end and shake it. A properly cooked brisket will quiver like Jell-O. Or use the bend test: wear gloves, grab the brisket at both ends and lift. It should bend or sag easily in the middle.

you’ll probably want to eat your brisket right away. But resting it for an hour or two before slicing improves its texture and tenderness. Refrigerating it overnight is a great option too and reheating it under moist conditions, with a sauce is ideal.

HOW DO YOU SLICE A BRISKET?

Carving a brisket flat is easy: Simply slice it across the grain to the thickness of a No. 2 pencil. Carving a packer brisket is more challenging because the meat fibers of the point run almost perpendicular to those of the flat.

Tomato Braised Brisket

Author: Nikki Miller-Ka of Nik Snacks

Ingredients

Instructions

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Hot Cross Bundt Cake Recipe

noreply@blogger.com (Nikki @ NikSnacks) — Thu, 17 Apr 2025 05:50:00 +0000

Hot Cross Bundt Cake: A Spring Tradition Inspired by Classic Easter Buns

This post is sponsored. I received product samples from sponsor companies to help in the creation of this recipe. All opinions are mine.

Welcome spring with a fresh twist on a time-honored Easter treat—introducing the Hot Cross Bundt Cake. Inspired by the spiced, fruit-studded buns of my childhood, this cake blends the best parts of hot cross buns with the rich texture of a classic bundt. It’s quickly become a new favorite at our house during Easter and beyond.

The cross-hatch pattern is beautiful and mesmorizing visually and I am a sucker for a good bundt cake.

A Sweet Spring Tradition in Cake Form

The Hot Cross Bundt Cake is a spiced pound cake layered with yeasty biscuit pieces, golden raisins, and a citrus glaze. The signature crosshatch icing design is not only beautiful—it’s deeply symbolic. This cake is perfect for your spring dessert table, Easter brunch, or as a sweet addition to afternoon tea.

This recipe is inspired by the classic flavors of the hot cross buns from my hometown bakery, Dewey’s Bakery, known for its unforgettable seasonal treats since 1930. The warm aroma of orange zest, star anise, and raisins brings back memories of Easter Sundays, blooming flowers, and lemon chess pies.

Pair It with Door County Coffee’s Spring Collection

No spring dessert is complete without the perfect cup of coffee. I’ve partnered with Door County Coffee & Tea Co. and their seasonal coffee lineup is the ultimate match for this bundt cake. From Orange Crème to S’mores and Frosted Cinnamon Buns, their spring flavors are like a designer coffee collection—crafted for moments just like this.

What Is a Hot Cross Bundt Cake?

Traditionally, hot cross buns are sweet, yeast-raised rolls spiced with warm flavors like cinnamon and nutmeg, often containing dried fruit. They’re marked with a cross and served during Lent, especially on Good Friday.

This cake version reimagines that tradition by combining the moist, dense crumb of a pound cake with swirls of spiced dough and studded fruit. It’s finished with a simple vanilla-citrus glaze in a crosshatch pattern that pays homage to the original buns.

What Does Hot Cross Bundt Cake Taste Like?

This bundt cake tastes like a hybrid of coffee cake and Easter bread. You’ll get the tender bite of pound cake infused with warming spices like cinnamon, nutmeg, and star anise. Biscuit dough bits add a subtle chewiness, and raisins or currants give sweet pops of texture. The glaze ties it all together with a zesty citrus note.

Best Flour to Use

This recipe calls for self-rising flour to keep things easy. If you only have all-purpose flour on hand, just mix in:

½ tsp salt
1½ tsp baking powder
¼ tsp baking soda per cup of flour

Using bread flour? Add an extra ½ cup of milk to keep the cake moist and tender.

Which Spices Work Best?

This cake is flexible when it comes to spices. You can mix and match based on what you love or have on hand. Try:

Cinnamon
Nutmeg
Star anise
Cloves
Allspice
Cardamom
Mace
Ginger

What Type of Sugar Should You Use?

The recipe includes both granulated sugar and brown sugar for depth. Light or dark brown sugar works—just note that dark brown sugar will give your cake a deeper caramel color. If you prefer, you can use all granulated sugar without affecting the bake time or texture too much.

Best Fruits for Hot Cross Bundt Cake

While raisins and currants are the traditional choice, feel free to get creative with your dried fruits:

Dried apricots
Dried cherries
Chopped pineapple
Cranberries

Celebrating Spring with a Slice of Nostalgia

Growing up Catholic, hot cross buns were a sacred tradition in our home, especially on Palm Sunday and Easter Sunday (and Monday, IYKYK). This cake is a grown-up twist on those childhood memories—the spring flowers, early morning egg hunts, and family dinners steeped in tradition. It’s also a new way for me to make and share those memories with others.

If you don’t observe Easter, this cake still makes a wonderful treat to welcome the vernal equinox, celebrate the changing seasons, or simply enjoy a sweet moment of peace with coffee in hand.

Try the Hot Cross Bundt Cake this spring and start a new seasonal tradition of your own!

Hot Cross Bundt Cake

Yield: 12

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

A new twist on the Easter tradition of hot cross buns, this bundt cake has all of the flavors and look of the traditional morning treat.

Ingredients

1½ cups self-rising flour
½ (1 stick) cup butter, room temperature
1½ cups Dixie Crystals granulated sugar
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon Chinese 5-spice or ground star anise
½ teaspoon ground cardamom
1 cup packed Dixie Crystals light or dark brown sugar
3 large eggs
½ teaspoon star anise extract or
pure vanilla extract
½ Tablespoon orange zest
2 oz raisins or currants
1½ cups buttermilk
1 can refrigerated biscuits (6 or 8-count), cut into 1-inch pieces

Icing

1 cup Dixie Crystals powdered sugar
3 Tablespoons orange juice

Instructions

Preheat oven to 325°F. Next, grease and flour a 9" or 10" tube or
bundt cake pan.
Measure 3 cups of flour by spooning lightly into a measuring cup and then leveling it off. Sift together with
cinnamon, nutmeg, allspice, star anise and cardamom. Set aside.
Cream butter and sugars together in a large mixing bowl until light and fluffy. Beat in the eggs one at a time, then add the vanilla, orange zest and beat mixture until just combined. Alternate adding the flour mixture and buttermilk to the egg mixture. Add raisins.
Gently shape refrigerated biscuit pieces into balls. Place half of the biscuit rolls in the lightly greased 9-inch cake pan first. Carefully pour half of the cake batter into prepared pan. Place remaining biscuit pieces on top and pour the remaining batter. Gently smooth the top surface of the batter with a rubber spatula.
Bake in the preheated oven for 45 minutes. When the cake begins to pull away from the sides of the pan, it is done.
Let cake cool in the pan for 10 minutes, then turn out on a wire rack to finish cooling. If the cake doesn't want to release completely from the pan, tap lightly on the top and sides of the upside-down pan with a spoon or carefully loosen the sides of the cake with a paring knife. Let cake cool completely before decorating.
Mix confectioners’ sugar and orange juice in a small bowl. Spoon into a small resealable plastic bag. Cut a small piece from one of the bottom corners of the bag. Close bag tightly then pipe a cross-hatch pattern on the top of the entire cake.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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Easy Instant Pot BBQ Pork Ribs (Tender, Juicy & Ready in 45 Minutes!)

noreply@blogger.com (Nikki @ NikSnacks) — Fri, 04 Apr 2025 19:06:00 +0000

Craving BBQ ribs but short on time? These Instant Pot BBQ pork ribs are smoky, juicy, and ready in under 45 minutes—no smoker or grill required. Whether it’s Memorial Day, the Fourth of July, or just a Tuesday night, this easy BBQ rib recipe delivers all the flavor without the hassle.

PS: You can use this recipe for beef ribs or BBQ chicken legs, too!

Why You'll Love This Recipe

Quick and easy—cooks in 25 minutes
Perfect for Instant Pot beginners
Adaptable: use pork, beef, or chicken
No grill? No problem!

Ingredients

4 lb. pork loin back ribs (or beef ribs, country ribs, or chicken legs)
1/2 cup all-purpose BBQ rub
1 cup beer, broth, or water
BBQ sauce, as needed

Instructions

Remove the membrane from the ribs. Pat dry.
Season generously with your favorite BBQ rub, making sure to cover all sides and get into every nook and cranny.
Place a trivet in the Instant Pot and pour in the beer (or liquid of choice).
Roll the ribs into a circle and place them standing upright on the trivet, bones vertical.
Seal the lid and pressure valve. Set to HIGH PRESSURE for 25 minutes.
Allow natural pressure release for 10 minutes, then quick release the rest.
Preheat oven to 450°F. Transfer ribs to a lined baking sheet.
Brush BBQ sauce over all sides. Bake for 10–15 minutes or until sauce is bubbly and caramelized.
Let rest for 5 minutes. Slice and serve.

Tips for Best Results

Use a flavorful beer like a lager or ale for added depth.
Finish under the broiler for crispier bark.
Double the recipe—leftovers are amazing!

Variations

Beef Ribs: Increase cook time to 30 minutes.
Chicken Legs: Pressure cook for 12 minutes only.
No Instant Pot? Try baking low and slow at 300°F for 2.5–3 hours.

What to Serve with BBQ Ribs

No BBQ rib dinner is complete without the right sides. Here's what belongs on your plate:

Classic BBQ sides:

Southern Baked Mac and Cheese - Creamy, cheesy perfection
Coleslaw - Creamy or vinegar-based to cut through the richness
Cornbread or corn muffins - For soaking up that sauce
Baked beans - Sweet and smoky
Potato salad - Classic cookout essential
French fries or potato wedges

Lighter options:

Grilled corn on the cob
Green salad with ranch dressing
Cucumber salad
Grilled vegetables
Pickles and pickled vegetables

Instant Pot Ribs vs. Traditional Ribs: Which is Better?

Time comparison:

Traditional oven/grill: 3-6 hours
Instant Pot: 45 minutes total (25 minutes pressure cooking + 15 minutes finishing)

Flavor: Traditional low-and-slow ribs have that authentic smoky flavor from hours on the grill. But here's the secret: Instant Pot ribs get incredibly close. The pressure cooking makes them fall-off-the-bone tender, and finishing them in the oven with BBQ sauce gives you that caramelized, sticky exterior everyone loves.

Texture: Both methods produce tender ribs, but Instant Pot ribs have an edge - they're consistently tender every single time. No worrying about drying them out or undercooking.

Convenience: This is where Instant Pot wins hands down. You can make ribs on a Tuesday night. You don't need to plan hours ahead or babysit a grill. No smoker required. No charcoal. No standing in the heat. Just set it and forget it.

When to use each method:

Use Instant Pot: Weeknight dinners, last-minute cravings, bad weather, apartment living, feeding a crowd quickly
Use traditional method: Weekend BBQs when you have time, outdoor entertaining, when you want that authentic smoky flavor

The verdict: For busy weeknights and convenience, Instant Pot ribs can't be beaten. For weekend entertaining when you have time, traditional methods shine. But honestly? These Instant Pot ribs are so good that even BBQ purists will be impressed.

My First Instant Pot Recipe: Why I Started with Ribs

When I purchased my Instant Pot nearly a year ago (or maybe it was 2 years? Time flies when you're not slaving over a hot stove all day), these ribs were the first thing my boyfriend and I made. We didn't mess around with corn on the cob or hard-boiled eggs. We went straight for the jugular.

Why ribs first? Because ribs are the ultimate test of any cooking method. If you can make good ribs quickly, you can make anything. And I wanted to know right away if this Instant Pot was worth the counter space.

The result? We were blown away. The ribs were tender, juicy, and had that fall-off-the-bone quality that usually takes hours to achieve. We stood in the kitchen eating them straight off the pan, sauce dripping down our hands, wondering why we hadn't bought an Instant Pot sooner.

What I learned: The Instant Pot isn't just a time-saver - it's a game-changer for busy people who still want real, home-cooked meals. Ribs became our gateway recipe. After that success, we started pressure-cooking everything: pot roast, whole chickens, beans, soups, even cheesecakes.

But ribs? Ribs are still our go-to when we want something special without the hassle. They're impressive enough for company, but easy enough for a random Tuesday when you're tired and hungry and just want something delicious.

The Instant Pot changed how I cook: Before the Instant Pot, ribs were a weekend project. Now they're weeknight-friendly. That's the magic of pressure cooking - it compresses hours of cooking into minutes without sacrificing flavor or texture.

If you're new to your Instant Pot, start here. Make these ribs. You'll understand why this appliance earned its spot on your counter.

Why This BBQ Rib Recipe Works for Everyone

For Instant Pot beginners: This is an excellent first recipe. It's straightforward, hard to mess up, and delivers impressive results that will make you feel like a pressure cooking pro.

For busy families: Ribs in 45 minutes means you can serve a special dinner on a weeknight without spending hours in the kitchen. Kids love ribs, and you'll love how quickly they're ready.

For apartment dwellers: No grill? No outdoor space? No problem. You can make restaurant-quality ribs entirely indoors.

For meal preppers: These ribs reheat beautifully and taste even better the next day. Make a double batch on Sunday and have BBQ ribs all week.

For BBQ lovers: Even if you're a traditionalist who swears by the grill, keep this recipe in your back pocket for when you want ribs but don't want to wait hours.

FAQs

Can I use boneless ribs? Yes, though bone-in ribs tend to be juicier and more flavorful.

Can I freeze cooked ribs? Absolutely. Cool, wrap tightly, and freeze for up to 3 months.

What kind of BBQ sauce is best? Use your favorite—sweet, smoky, or spicy all work!

More BBQ Recipes You'll Love

Easy BBQ Pork Ribs

Yield: 4lbs, serves 2-3

Author: Nikki Miller-Ka of Nik Snacks

When you don’t have time to set up the smoker or fire up the grill, these EASY BBQ PORK RIBS come to the rescue. Not in the mood for pork ribs? No problem. The following recipe can be used for beef ribs and BBQ chicken legs.

Ingredients

4 lb. pork loin back ribs, membrane removed (or beef ribs, country ribs, chicken legs)
1/2 cup all-purpose barbecue rub
1 cup beer, broth or water
Barbecue sauce, as needed

Instructions

Season ribs with all-purpose barbecue rub. Pat rub onto all sides and lift flaps to get seasoning underneath and between each nook and cranny.
Place a trivet in the Instant Pot. Pour beer into the bottom of the pot. Add seasoned ribs by rolling them lengthwise and placing them on top of the trivet. The rack of ribs should stand up, with the bones vertical to the sides of the pot.
Close the lid with the pressure vent closed. Set the pressure cooker to HIGH for 25 minutes. Allow the pressure to release naturally for 10 minutes, and then manually release the rest of the pressure.
Preheat the oven to 450°F. Open the Instant Pot lid, remove the ribs and place them on a parchment-paper or foil-lined baking sheet.
Brush or pour BBQ sauce on all sides and place in the preheated oven. Cook for 15 minutes or until tender.
To serve, remove ribs from the oven and let rest for 5 minutes. Slice into portions. Eat.

Notes:

The secret to Easy BBQ Pork Ribs? The Instant Pot! These pork ribs still come out smoky, juicy, and saucy, but they are easy and tasty in half the time.

When I purchased my Instant Pot nearly a year ago (or maybe it was 2 years? Time flies when you're not slaving over a hot stove all day) these ribs were the first thing my boyfriend and I made. We didn't mess around with corn on the cob or hard-boiled eggs. We went straight for the jugular.

Calories

1016.54

Fat (grams)

44.86

Sat. Fat (grams)

14.32

Carbs (grams)

13.52

Fiber (grams)

0.45

Net carbs

13.07

Sugar (grams)

8.50

Protein (grams)

127.76

Sodium (milligrams)

601.75

Cholesterol (grams)

384.75

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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Did you make this recipe? Tag me @niksnacksonline on Instagram and use the hashtag #niksnacks so I can see your delicious results!

Easy Shrimp Creole Recipe (New Orleans Family Recipe)

noreply@blogger.com (Nikki @ NikSnacks) — Fri, 05 Jan 2024 15:23:00 +0000

Easy Shrimp Creole Recipe (New Orleans Family Recipe)

Shrimp Creole is a classic Louisiana Gulf dish made with a tomato-based Creole sauce flavored with the "Holy Trinity" - onions, bell peppers, and celery. This is my family's recipe, passed down from my grandfather who was from New Orleans. It starts with a proper dark roux for depth of flavor, simmers the shrimp in rich Creole sauce, and serves over rice for the ultimate one-pot meal. Add extra hot pepper sauce or cayenne if you like a little extra spicy kick in your food.

My grandfather on my mother's side of the family was from New Orleans. Through him by way of my mother and grandmother (his wife), I learned recipes for red beans and rice, jambalaya, shrimp and crawfish étouffée, gumbo, king cake, and beignets - all using the highly lauded cast iron skillet. These recipes are pulled from the depths of my highly flavored soul. I'm proud to share this recipe so that the spirit and joy that is New Orleans lives on in all of us through our tastebuds.
Jump to Recipe

My New Orleans Heritage and This Recipe

This shrimp Creole recipe isn't just something I found in a cookbook - it's part of my family's history. My grandfather from New Orleans brought these flavors and techniques to our family kitchen, and my mother and grandmother kept them alive.

What I learned from them:

How to make a proper roux (and the patience it requires)
The importance of the "Holy Trinity" in Louisiana cooking
Why you never rush Creole food
That the best dishes come from the heart, not just the recipe

The cast iron connection: These recipes were always made in cast iron. There's something about the even heat distribution and the way flavors develop in a well-seasoned skillet that you just can't replicate in other cookware. I continue that tradition today, using my Karibe Cookware cast iron skillets.

Why I partner with Karibe: I continue to be inspired by African and Caribbean food cultures because both parts of the diaspora are within me. That's the number one reason why I continue to partner with Karibe Cookware, a Black-owned company based in New Jersey. The Karibe 12" cast iron skillet is now my number one, go-to pan for cooking in the kitchen.

What is Shrimp Creole?

Shrimp Creole is one of Louisiana's most iconic dishes - a rich, tomato-based stew featuring Gulf shrimp, aromatic vegetables, and Creole spices served over rice.

The foundation: Traditionally made with fresh, wild-caught Gulf shrimp, Shrimp Creole is a simple, everyday weeknight meal at its core. It can be thrown together in 30 minutes or enjoyed after a considerable amount of time stirring in the pan.

The "Holy Trinity": The "Holy Trinity" of Creole cooking - onion, celery, and bell pepper - is simmered in a tomato roux while bay leaves, garlic, and hot sauce sing backup while the shrimp steal the show.

What makes it Creole: The tomato base is what distinguishes Creole dishes from Cajun ones. Creole cooking has more French influences and typically includes tomatoes, while Cajun cooking is more rustic and often skips the tomatoes.

Understanding Louisiana Cuisine: Creole vs. Cajun

Creole Cuisine: Creole cuisine is seen as more refined, provincial food with foundations in French cooking and the classical hierarchy of the kitchen brigade. It developed in New Orleans among French, Spanish, African, and Native American influences. Creole dishes typically include tomatoes.

Cajun Cuisine: Cajun cuisine is seen as country food from the swamps and bayou of Louisiana. Cajuns are descendants of Acadians who settled in the area from Canada. They were the trappers, farmers, and more agrarian people of the area. Cajun cooking is heartier, rustier, and often doesn't include tomatoes.

The spice factor: While spicy dishes are found in both cuisines, it depends on how much cayenne pepper or hot pepper sauce is used in the recipe. Both can be mild or blazing hot - it's up to the cook.

Both cuisines are inextricably linked: You can't really separate them. They share ingredients, techniques, and philosophy. The differences are more about origin and style than strict rules.

What is Creole Sauce?

Creole sauce is a thickened mixture of tomato sauce, chopped vegetables (onions, bell pepper, and celery), garlic, and spices. It's the backbone of many Louisiana dishes.

Key components:

Roux base - Flour cooked in oil or fat until nutty and deep brown
Holy Trinity - Onions, celery, bell pepper (the Creole version of French mirepoix)
Tomatoes - Sauce, diced, or chili sauce
Seasonings - Bay leaves, cayenne, hot sauce, Creole seasoning
Stock or liquid - To create the right consistency

The roux matters: Some don't like to start with a roux, but I do. I like the depth of flavor and the complex flavors developed from a dark roux. It's what takes this from good to exceptional.

Shrimp Creole vs. Jambalaya: What's the Difference?

People often confuse these two Louisiana classics. Here's how to tell them apart:

Shrimp Creole:

Shrimp dish that rests on a bed of rice
Tomato-based sauce
Shrimp is the star
Rice is cooked separately and served underneath
More saucy and stew-like

Jambalaya:

Rice dish with protein mixed in
Can be red (with tomatoes) or brown (without)
Rice cooks with everything else in the pot
Spanish colonists to Louisiana were unable to make paella, and jambalaya was the result of attempts to make a variation using ingredients available locally
Drier, more like a pilaf

Both are delicious: You don't have to choose - make them both! They're both quintessential Louisiana dishes that deserve a place in your cooking repertoire.

How to Make Shrimp Creole from Scratch

The key to great shrimp Creole is patience - especially when making the roux. Don't rush it.

Step 1: Season the shrimp Coat shrimp with Old Bay seasoning, cayenne, and oregano. Set aside while you make the sauce.

Step 2: Make the roux Heat oil in a 12-inch cast iron skillet until shimmering. Sprinkle flour on top and stir constantly until it forms a smooth paste. Keep stirring until it's the color of peanut butter (about 10 minutes), then continue if you want it darker - deep brown or even brick red. Never leave the roux unattended or it will burn and you'll have to start over.

Step 3: Cook the Holy Trinity Add onion, celery, and bell pepper to the roux. Increase heat to medium-high and stir to coat vegetables. Add garlic and bay leaves. Cook until softened, about 5 minutes.

Step 4: Build the sauce Pour in chili sauce, tomato sauce, hot sauce (if using), and diced tomatoes. Bring to a simmer, reduce heat to medium-low, and simmer for 10 minutes until thickened. Stir occasionally to prevent burning.

Step 5: Add the shrimp Nestle the seasoned shrimp into the sauce. Simmer until opaque and cooked through, about 10 minutes, turning each piece halfway through. Don't overcook or they'll get rubbery!

Step 6: Rest and serve Remove from heat and let stand for a few minutes uncovered. Sprinkle with scallions and serve over steamed rice.

Tips for Perfect Shrimp Creole

Use wild-caught Gulf shrimp if possible: While you can enjoy it with any kind of shrimp, it's best to avoid farm-raised shrimp and seek out wild-caught. If that option isn't available, you'll get a better result if you buy good-quality frozen shrimp and defrost them immediately before cooking.

Master the roux: The roux is everything. Stir constantly and watch it like a hawk. The darker you go, the more complex the flavor - but one second of inattention and it burns. If it burns, throw it out and start over. There's no saving burned roux.

Don't skip the roux rest: After you make the roux, when you add the vegetables, they'll release moisture and the roux will bubble and spit. This is normal. Just keep stirring.

Use chili sauce instead of tomato paste: I use chili sauce in place of tomato paste (which has 10 times the flavor, and I never seem to have paste on hand when I need it). It adds sweetness and depth.

Don't overcook the shrimp: Shrimp cook fast - about 10 minutes total. They should be opaque and pink. Overcooked shrimp are rubbery and sad.

Season in layers: You season the shrimp, then build flavor in the roux, then add more seasonings with the sauce. This creates complex, deep flavor.

Taste and adjust: Before serving, taste the sauce and adjust with salt, pepper, or hot sauce. Every batch is slightly different.

Can I Use Old Bay Seasoning Instead of Creole/Cajun Seasoning?

Yes, you can!

Cajun seasoning relies on the use of many peppers, such as white and black pepper, bell peppers and cayenne peppers, paprika, and garlic. Creole seasoning primarily relies on herbs like oregano, bay leaf, basil, thyme, rosemary, parsley, and paprika.

Old Bay Seasoning has many of the same herbs and spices as Creole and Cajun seasoning, so substituting it and adding oregano and cayenne pepper means YES YOU CAN.

That's exactly what I do in this recipe - Old Bay plus oregano and cayenne gives you the perfect blend.

What to Serve with Shrimp Creole

Traditional Louisiana sides:

White rice (essential - the sauce soaks into it perfectly)
Cornbread or crusty French bread
Simple green salad
Old Fashioned Southern Grits (instead of rice for a heartier option)
Coleslaw

More Louisiana favorites:

Red beans and rice (on the side or as another course)
Hushpuppies
Fried okra
Collard greens
Sweet potato casserole

Complete Louisiana feast: Make this shrimp Creole alongside:

Jamaican Coco Bread (works with Creole food too!)
Hoppin' John Fritters
Sweet tea or lemonade
Pralines or beignets for dessert

Storing and Reheating Shrimp Creole

Storage: Store leftover shrimp Creole in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together.

Reheating:

Stovetop (best): Reheat gently in a skillet over medium-low heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much.
Microwave: Heat in 1-minute intervals, stirring between each, until heated through.

Important: Don't overheat when reheating or the shrimp will become rubbery. Just heat until warm.

Freezing: You can freeze the Creole sauce without the shrimp for up to 3 months. Thaw overnight in the refrigerator, reheat the sauce, then add fresh shrimp and cook through.

Make ahead: Make the sauce up to 2 days ahead and refrigerate. When ready to serve, bring sauce to a simmer and add fresh shrimp. This actually makes for better flavor as the sauce has time to develop.

Cooking with Cast Iron: The Traditional Way

Cooking with cast iron is a tried-and-true way to help bring out the flavors of the food you're preparing as well as maintain uniform and consistent heat during the cooking process.

Why cast iron for Creole cooking:

Even heat distribution (critical for roux-making)
Holds heat well (keeps food warm longer)
Goes from stovetop to oven if needed
Becomes naturally nonstick when properly seasoned
Lasts generations (my grandmother's skillets are still going strong)

The Karibe 12" skillet: This skillet is the largest cast iron piece Karibe offers. With proper seasoning, over time this high-quality skillet becomes nonstick, durable, and will solidify the fact that this skillet is a must-have in your kitchen or to give as a gift. Its large size is perfect for large batch cooking, intimate dinner parties, and classic regional Southern cooking.

Karibe utensils: Did you know that Karibe has a line of utensils too? The 10-piece utensil set features silicone tips, which help to prevent scratches on your cookware. The handles are lightweight and most are made of polished wood, all with a hole for hanging on a hook. Easy to clean, easy to use, dishwasher safe - the Karibe branded spoon and the silicone brush are my new favorite kitchen tools.

Variations on Shrimp Creole

Make it spicier: Add more cayenne, extra hot sauce, or diced jalapeños to the sauce.

Add sausage: Brown sliced andouille sausage before making the roux and add it back with the shrimp. This makes it heartier and adds smoky flavor.

Use different seafood:

Crawfish instead of shrimp (very traditional)
Crab meat for crab Creole
A mix of seafood (shrimp, crab, and crawfish)
Fish fillets cut into chunks

Make it with chicken: Chicken Creole is also traditional. Use chicken thighs cut into chunks and cook longer - about 20-25 minutes instead of 10.

Vegetarian version: Skip the shrimp and load up on vegetables - okra, mushrooms, zucchini, and more bell peppers work great.

Why This Recipe Matters to Me

These recipes - shrimp Creole, red beans and rice, gumbo, étouffée - they're not just food. They're my connection to my grandfather, to New Orleans, to a culinary tradition that goes back generations.

Every time I make a proper roux, every time I smell the Holy Trinity cooking down in cast iron, every time I taste that first spoonful of Creole sauce - I'm connected to something bigger than myself.

This is diaspora cooking. This is Black Southern food. This is New Orleans in a pot.

I hope when you make this, you taste not just the shrimp and tomatoes and spices, but the love, history, and tradition baked into every bite. That's what my grandfather gave us. That's what I'm passing on to you.

Easy Shrimp Creole

Yield: 8

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

the “holy trinity” of Creole cooking — onion, celery and bell pepper — is simmered in a tomato roux while bay leaves, garlic and hot sauce sing backup while the shrimp steal the show

Ingredients

2 lbs shrimp, peeled and deveined (tail-on, optional)
2 Tablespoons Old Bay seasoning
1 tsp cayenne
2 tsp oregano
¼ cup oil
⅓ cup all-purpose flour
1 medium yellow onion, finely chopped
2 celery ribs, finely chopped
1 green bell pepper, seeded and finely chopped
2 dried bay leaves
1 Tablespoon garlic, chopped
6 oz chili sauce
1 cup canned tomato sauce
1 to 2 Tablespoons hot sauce, to taste (optional)
1 14.5-oz can diced tomatoes
Fine sea salt and black pepper
1 cup chopped scallions, for garnish
Steamed rice, for serving

Instructions

Season shrimp with Old Bay seasoning, cayenne and oregano. Set aside.
Heat 12-inch cast-iron skillet to medium heat. Heat oil until it is shimmering. Sprinkle the flour on top of the oil and stir constantly to combine into a smooth paste. Stir until a roux the color of peanut butter forms, about 10 minutes. If desired, continue to stir the roux until it changes to a deep brown color and furthermore to a deep, brick red color. Be careful not to leave the roux unattended or it will burn and you will have to start over.
Add the onion, celery and bell pepper, increase the heat to medium-high and stir to coat the vegetables with the roux. Add in the garlic and bay leaves. Cook until softened, stirring occasionally, about 5 minutes.
Pour in the chili sauce, tomato sauce, hot sauce (if using), and diced tomatoes. Bring to a simmer, then reduce the heat to medium-low. Simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn’t burn. If needed, add water.
Once the sauce has thickened, add the seasoned shrimp, nestling them into the sauce. Simmer until opaque and cooked through, about 10 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning with the fine sea salt and black pepper.
Remove from the heat and let stand for a few minutes, uncovered. Sprinkle with scallions and serve over steamed rice.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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Best Bourbon Beef Chili Recipe (Easy & Award-Worthy!)

noreply@blogger.com (Nikki @ NikSnacks) — Tue, 04 Oct 2022 22:35:00 +0000

Best Bourbon Beef Chili Recipe (Easy & Award-Worthy!)

This bourbon beef chili is the ultimate comfort food—rich, hearty, and packed with deep, complex flavors. Tender ground beef simmers with black beans, tomatoes, and warm spices, then gets elevated with smooth bourbon and blackstrap molasses for a hint of sweetness. Whether you're serving it for game day, a chili cook-off, or a cozy family dinner, this is the chili recipe that'll have everyone coming back for seconds.

As a classically trained food professional, I've made countless chili recipes over the years, but this bourbon beef chili always stands out. The secret? Adding bourbon isn't just about the alcohol - it's about the depth of flavor it brings. The oak, vanilla, and caramel notes in good bourbon complement the spices and tomatoes perfectly, while the blackstrap molasses adds a rich, almost smoky sweetness that balances everything beautifully.

This recipe has been a hit at every gathering I've brought it to. It's thick, hearty, and incredibly flavorful without being too spicy, making it perfect for crowds with varying heat preferences. Plus, it's ready in about 90 minutes, most of which is hands-off simmering time

Jump to Recipe

Why This Bourbon Chili Recipe Works

Bourbon Adds Depth - Unlike beer or wine which can make chili taste flat, bourbon adds a warm, complex flavor with notes of oak, vanilla, and caramel that complement the spices without overwhelming them.

Blackstrap Molasses for Balance - The deep, slightly bitter sweetness of blackstrap molasses balances the heat and acidity while adding incredible richness.

Double Tomato Power - Using both condensed tomato soup and tomato sauce creates a thick, rich base with concentrated tomato flavor.

Proper Spice Layering - Blooming the spices with the aromatics releases their essential oils and creates a more complex, well-rounded flavor.

Long, Slow Simmer - Giving the chili a full hour to simmer allows all the flavors to meld together and the beef to become incredibly tender.

Green Tabasco Finish - A splash of green Tabasco at the end adds brightness and a subtle jalapeño kick without making the chili too spicy.

What Makes This "The Best" Chili?

Search for the best chili recipe and you'll get hundreds of results. What makes this bourbon beef chili different? It's all about the layers of flavor. While traditional chili relies on chili powder and cumin alone, this recipe builds complexity with:

Bourbon for depth and warmth
Blackstrap molasses for sweetness and richness
Coriander for a subtle citrusy note
Green Tabasco for brightness
A long simmer that lets everything come together

The result is a chili that tastes like it's been simmering all day (even though it hasn't), with a rich, complex flavor that'll have people asking for your secret ingredient.

Ingredients You'll Need

Here's what you'll need to make this bourbon beef chili:

For the Beef:

Olive Oil - 3 teaspoons total (2 tsp for beef, 1 tsp for vegetables)
Ground Beef - 1 pound of lean ground beef. I recommend 85% lean for the best flavor and texture. You can also use ground turkey or a beef/pork blend.

For the Vegetables:

Green Bell Pepper - 1 small pepper, chopped (about 1 cup). Adds sweetness and texture.
Onion - 1 small onion, chopped (about 1 cup). Yellow or white onion works best.
Garlic - 1 tablespoon minced fresh garlic (about 3 cloves)

For the Spices:

Cumin - 1 tablespoon for earthy, warm flavor
Chili Powder - 1 tablespoon. Use your favorite blend or adjust for heat preference.
Ground Coriander - 1 teaspoon adds a subtle citrusy, floral note
Onion Powder - 2 teaspoons for extra savory depth

For the Liquid & Beans:

Condensed Tomato Soup - 1 can (10.75 oz) creates a rich, thick base
Tomato Sauce - 1 can (8 oz) for additional tomato flavor
Beef Stock - 2 cups (or water if you prefer). Beef stock adds more depth.
Bourbon or Whiskey - 3 oz (approximately 2 airplane bottles or 1/3 cup). Use a good quality bourbon - I recommend something smooth like Maker's Mark or Buffalo Trace.
Blackstrap Molasses - 1 oz (about 2 tablespoons) for deep, rich sweetness
Black Beans - 1 can (10 oz), drained. You can substitute pinto beans or kidney beans.

For Finishing:

Green Tabasco Sauce - 1 tablespoon, or more to taste. The jalapeño flavor is perfect here!
Salt and Pepper - To taste

How to Make Bourbon Beef Chili (Step-by-Step)

Brown the Beef

Step 1: Heat and Brown - Heat 2 teaspoons of olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until well-browned and all liquid has evaporated, about 8-10 minutes. This step is crucial - you want good browning for maximum flavor. Don't rush it!

Pro Tip: If you're using higher-fat ground beef, drain the excess fat after browning. For 85% lean, you usually don't need to drain.

Sauté the Aromatics

Step 2: Cook the Vegetables - If you browned your beef in a separate pan, add it to your soup pot now. Otherwise, continue in the same pot. Add the remaining 1 teaspoon of olive oil, then add the chopped green pepper and chopped onion. Sauté over medium heat for 3-4 minutes until the vegetables begin to soften and the onion becomes translucent.

Step 3: Bloom the Spices - Add the minced garlic, cumin, chili powder, coriander, and onion powder to the pot. Cook for 1-2 minutes, stirring constantly. You'll smell the spices become fragrant as their essential oils release. This "blooming" step is key to developing deep flavor.

Build the Chili

Step 4: Add the Tomato Base - Add the condensed tomato soup, tomato sauce, and beef stock to the pot. Stir everything together until well combined. The mixture should be relatively thin at this point - don't worry, it'll thicken as it simmers.

Step 5: First Simmer - Bring the chili to a simmer over medium heat, then reduce to low. Let it simmer gently for 30 minutes, stirring occasionally. This initial simmer starts to marry the flavors.

Step 6: Add Bourbon, Molasses & Beans - After the first 30 minutes, stir in the bourbon, blackstrap molasses, and drained black beans. The kitchen will smell incredible at this point!

Step 7: Long Simmer - Continue simmering on low for another 60 minutes, stirring occasionally and adding a little water if the chili gets too thick. The long, slow simmer is what makes this chili so rich and flavorful. The bourbon will mellow, the molasses will deepen, and all the flavors will come together beautifully.

Finish and Serve

Step 8: Season and Finish - Remove from heat and stir in the Green Tabasco Sauce. Taste and adjust seasoning with salt and fresh ground black pepper as needed. Remember, you can always add more heat, so start conservatively with the Tabasco.

Step 9: Rest and Serve - Let the chili rest for 5-10 minutes before serving. This allows the flavors to settle and makes it easier to serve. Dish it up hot with your favorite toppings!

Slow Cooker Instructions

For Slow Cooker Bourbon Chili:

Brown the beef and sauté the vegetables with spices as directed in Steps 1-3
Transfer everything to your slow cooker
Add the tomato soup, tomato sauce, beef stock, bourbon, molasses, and beans
Cook on LOW for 6-8 hours or HIGH for 3-4 hours
Stir in Green Tabasco and season to taste before serving

Instant Pot Instructions

For Instant Pot Bourbon Chili:

Use the SAUTÉ function to brown beef and cook vegetables with spices (Steps 1-3)
Add tomato soup, tomato sauce, beef stock (reduce to 1 cup), bourbon, molasses, and beans
Secure lid, set to PRESSURE COOK/MANUAL on HIGH for 20 minutes
Let pressure release naturally for 10 minutes, then quick release
Stir in Green Tabasco and season to taste

Recipe Variations & Substitutions

Different Spirits - Try rye whiskey for a spicier note, or use Tennessee whiskey for a smoother, sweeter flavor.

Spice it Up - Add diced jalapeños with the vegetables, increase the Green Tabasco, or add cayenne pepper to the spice mix.

Different Beans - Use kidney beans, pinto beans, or even a mix of beans. Some people prefer their chili without beans - simply omit them!

Add Bacon - Cook 4-6 strips of chopped bacon first, use the drippings to brown the beef, and sprinkle the crispy bacon on top before serving.

Make it Thicker - For an even thicker chili, mash some of the beans against the side of the pot, or stir in 2 tablespoons of masa harina or cornmeal during the final 15 minutes of cooking.

Sweeter Version - Use regular molasses or even maple syrup instead of blackstrap for a sweeter, less robust flavor.

Extra Vegetables - Add diced tomatoes, corn kernels, or even diced zucchini during the final 30 minutes of cooking.

White Bean Chicken Version - Swap ground chicken for beef, use white beans, add green chiles, and skip the molasses for a white chili variation.

Serving Suggestions

Classic Toppings:

Shredded sharp cheddar cheese
Sour cream or Greek yogurt
Diced red onion or sliced green onions
Fresh cilantro
Sliced jalapeños
Crushed tortilla chips or Fritos
Diced avocado or guacamole
Hot sauce (for those who want extra heat)

Serve With:

Cornbread - This is THE classic pairing. The slightly sweet cornbread is perfect for soaking up the rich chili.
Cornbread Muffins - Individual portions make serving easier
Tortilla Chips - For scooping or crushing on top
Baked Potatoes - Serve chili over a split baked potato
Rice - White or brown rice makes it go further
Elbow Macaroni - Make chili mac by stirring in cooked pasta
Crackers - Saltines or oyster crackers are traditional

Creative Serving Ideas:

Chili Dogs - Top hot dogs with this chili for bourbon chili dogs
Frito Pie - Layer Fritos, chili, and cheese for a Texas classic
Chili Cheese Fries - Pour over crispy fries and top with cheese
Stuffed Peppers - Use as filling for bell peppers
Breakfast - Top with a fried egg for a hearty breakfast

Storage & Make-Ahead Instructions

Make-Ahead - This chili actually tastes better the next day! Make it up to 3 days in advance and store in the refrigerator. The flavors continue to develop and meld together. Reheat gently on the stovetop or in the microwave.

Refrigerator Storage - Store leftover chili in an airtight container in the refrigerator for up to 5 days.

Freezer Storage - Bourbon beef chili freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze in portions for easier thawing.

Reheating - Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or beef stock to thin it out, as chili thickens when refrigerated. Microwave individual portions in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through.

Batch Cooking - This recipe doubles or triples easily! Make a huge batch and freeze portions for quick weeknight dinners.

Tips for the Best Bourbon Chili

Use Good Bourbon - You don't need top-shelf bourbon, but use something you'd be willing to drink. The flavor comes through in the final dish. Mid-range bourbons like Maker's Mark, Buffalo Trace, or Four Roses work perfectly.

Don't Skip the Browning - Properly browning the beef creates fond (those flavorful brown bits) on the bottom of the pot, which adds incredible depth to the chili.

Let It Simmer - The long, slow simmer is what makes this chili so good. Don't rush it! The flavors need time to develop and meld together.

Season at the End - Salt can concentrate as the chili reduces, so wait until the end to add salt and adjust seasoning.

Add Bourbon Early - Unlike finishing with bourbon (which some recipes do), adding it early lets the alcohol cook off while leaving the complex bourbon flavors behind.

Blackstrap is Key - Regular molasses will work in a pinch, but blackstrap molasses has a deeper, more complex flavor that really makes this chili special.

About North Carolina Beef

This recipe was originally created as part of a collaboration with the North Carolina Department of Agriculture & Consumer Services to highlight North Carolina beef farms. There are many wonderful choices for consumers when it comes to NC Beef - you can find NC Beef at local farms, farmers markets, and via online sales, offering grass-fed, grain-fed, organic, non-GMO, heritage, and certified animal welfare approved options.

I had the pleasure of visiting Newsome Farm in King, N.C., where Brad and Vickie Newsome run 80 acres with up to 40 head of cattle at a time, along with chickens and horses. Their oldest daughter, McKayla, helps run the farm and is a graduate of NC State's Animal Science program. The family has lived on the property for over 100 years, and McKayla is the 4th generation to run the operation.

Supporting local farms and knowing where your meat comes from is incredibly important. If you're in North Carolina, I highly encourage you to seek out local beef from farms like Newsome Farm, Hickory Nut Gap Farm, and other NC beef producers.

Got To Be NC Beef Farm Tours & recipes made with NC Beef:

Beef Marsala Pot Pie | Baldwin Family Farms from Big Bear’s Wife

Chile-Braised Short Rib Tacos | Moore Brothers All Natural Beef from Nourish and Nestle

Simply Perfect Prime Rib Roast | Ninja Cow Farm from Life of a Ginger

Shepherd’s Pie | Ray Family Farms from Girl Gone Gourmet

Back to Earth Tacos | Back to Earth Farm from Jenn on a Mission

Beef Lettuce Wraps | Hickory Nut Gap Farm from Pantry Doctor

Bring it on: GotToBeNC Organic GrassFed Beef | Proffitt Family Farms from Heidi Billotto Food

Sweet and Spicy Grass-Fed London Broil | Baldwin Family Farms from Pastry Chef Online

Frequently Asked Questions

Can I make this without bourbon?

Yes! While the bourbon adds a unique depth of flavor, you can substitute it with additional beef stock or use 3 oz of strong coffee for a different but equally rich flavor. You could also try root beer for sweetness.

What bourbon should I use for chili?

Use a bourbon you'd be willing to drink but don't need anything expensive. Mid-range bourbons like Maker's Mark, Buffalo Trace, Four Roses, or Woodford Reserve work beautifully. Avoid bottom-shelf bourbon as the flavor does come through.

Can I make this in advance?

Absolutely! In fact, this chili tastes even better the next day after the flavors have had time to meld. Make it up to 3 days in advance and store in the refrigerator.

How do I make this chili thicker?

If your chili is too thin, simmer it uncovered for an additional 15-30 minutes to reduce the liquid. You can also mash some beans against the side of the pot, or stir in 2 tablespoons of masa harina or cornmeal.

How do I make this chili spicier?

Add diced jalapeños with the vegetables, increase the Green Tabasco, add cayenne pepper to the spice mix, or stir in some hot sauce at the end. You can also use hot chili powder instead of regular.

Can I use a different type of beans?

Definitely! Kidney beans and pinto beans are both excellent choices. You can use a combination of beans or omit them entirely if you prefer Texas-style no-bean chili.

Why does my chili taste bitter?

This could be from over-toasting the spices or using old spices. Make sure you're blooming the spices for only 1-2 minutes. The blackstrap molasses can also taste slightly bitter if you add too much - stick to 1 oz.

Can I double this recipe?

Yes! This recipe doubles or triples easily. Just make sure you're using a large enough pot and you may need to extend the simmering time slightly for larger batches.

Is this chili kid-friendly?

The bourbon cooks off during the long simmer, leaving only the flavor behind. The spice level is relatively mild, though you can reduce or omit the Green Tabasco for very young children. Most kids love this chili!

Cucumber Melon Sangria

noreply@blogger.com (Nikki @ NikSnacks) — Wed, 08 Jun 2022 12:00:00 +0000

You are MINT to be chilling with this Cucumber Melon Sangria recipe.

Your favorite Riesling or other semi-sweet white wine pairs perfectly with the botanicals of gin, diced cantaloupe and a fresh minty garnish. It's exactly what you need to chillout for the weekend. ENJOY!

What is sangria?

Why is it called sangria?

The word "sangria" comes from the Latin word for blood. Traditional sangria's reddish hue is a result of the red wine used to make it.

What is traditional sangria made of?

What is sangria made of? Traditional Spanish sangria is made with red wine, water, herbs, spices, and fruit. Today's sangrias have a wide variety of ingredients, and each recipe is different. Soda and brandy are common modern additions.

What is the best wine for sangria?

Do you eat the fruit in sangria?

NIKKI SAYS RELAX #SangriaSaturday IS HERE. Be as cool as a cucumber. As cool as a cucumber dripped in melon, gin and fresh mint can be!

If you like the video(s), SHARE SHARE SHARE. If you REALLY like the sangria video(s), gratuities and donations are always appreciated and welcome!

Cookout Menu with DenXYZ

noreply@blogger.com (Nikki @ NikSnacks) — Tue, 31 May 2022 12:00:00 +0000

Design and celebrations with family and DenXYZ

Setting the table with simple yet highly functional decorative touches set the mood. Creating highly flavorful menus with dishes that are as beautiful as well as decorative is my main goal.

While the definition of family is wider, brighter, and more encompassing than ever before, the tight-knit, intimate celebrations with the people I care about are the most important.

As I get older, seasonal celebrations like graduations, impromptu summer parties, and outdoor cookouts are the holidays that I crave. Holidays are a time to gather family and friends around the table to celebrate and to facilitate quality time. Setting the table with simple yet highly functional decorative touches set the mood. Creating highly flavorful menus with dishes that are as beautiful as well as decorative is my main goal.

I fell in love with the Livia Matte Black Oval Platter and Baker due to its sleek design, beautiful finish, and sophisticated look. Not only is it beautiful, but it's also microwave safe, dishwasher safe, oven safe, and freezer safe. It's not often that you find both functionality and practicality in a showstopping piece like this. Because of those features, I just HAD to throw an outdoor celebration upon its arrival. Using the platter and some other handy DenXYZ items, let's dive into our menu selections, shall we?

Click to read on and save recipes for your own Memorial Day, graduation, or special occasion cookout.

Dill Pickle Macaroni and Cheese with Coleman Natural Budweiser Bratwurst

noreply@blogger.com (Nikki @ NikSnacks) — Sat, 28 May 2022 13:23:00 +0000

My new favorite side to pair with the Coleman Natural Budweiser Classic or Beer and Cheese Bratwurst is Dill Pickle Macaroni and Cheese. One of my favorite cheeses in the world is dill Havarti. I love the fresh, herbaceous flavor of chopped dill and the tang of the creamy cheese. Since I can't always get to the specialty cheese shop, I can upgrade my craving with this decadent macaroni and cheese.

Dill Pickle Macaroni and Cheese goes great with COLEMAN NATURAL Budweiser Bratwurst because it can be made in advance, baked in the oven, or served minutes after preparation. The blend of white and sharp cheddar cheeses and a hint of fresh dill with pickle relish throughout give this classic American dish a twist that won't embarrass you at the next cookout.

Take advantage of the ease of the COLEMAN NATURAL Budweiser Bratwurst as the main course of a great cookout or backyard BBQ. The links are fully cooked so all you have to do is throw those bad boys on the grill and get your sides together.

The entire Coleman Natural Budweiser BBQ Collection features all-natural pork infused with real Budweiser lager beer taste. Beer and brats go together like ketchup and mustard. It's a classic pairing. Now you can get the satisfying taste of both in a single bite. You get the high-quality Coleman Natural pork plus real Budweiser lager beer taste that makes for a brat you can truly sink your teeth into. The Coleman Natural Budweiser Bratwursts come in two varieties: Classic and Beer and Cheese. Visit www.BudweiserBBQ.com to learn more and find the Coleman Natural Budweiser BBQ Collection at a store near you. I got mine at ALDI.

Spring is turning into summer and summer is soon to turn into grilling season. There's nothing like grilling at home and inviting family and friends over for a chill, homestyle gathering. There are many moving parts to bringing the BBQ to life: setting up and cleaning the grill, menu planning, grocery shopping, and if it’s a party, inviting the guests.

Dill Pickle Macaroni and Cheese

Yield: 8- ½ oz servings

Author: Nikki Miller-Ka of Nik Snacks

This Dill Pickle Macaroni and Cheese recipe incorporates fresh dill, pickle relish, cream cheese, white cheddar, and sharp cheddar cheeses for an indulgent, updated dinner staple. This slightly updated version of an old favorite is incredibly fast to make and easy because you don't have to make a sauce or even bake the macaroni.

Ingredients

½ tbsp. butter
3 cups elbow macaroni
1 tsp yellow mustard
8 oz cream cheese
½ cup fresh dill, finely chopped
4 oz dill pickle relish
2 cups half-and-half
4 cups shredded white cheddar
4 large eggs
2 cups extra-sharp Cheddar cheese
salt and ground black pepper to taste

Instructions

Preheat oven to 400 degrees F and generously grease large casserole dish with ½ tbsp. butter.
Bring large pot of salted water to a boil.
Add pasta to water when boiling and cook according to box directions. Drain well. Do not rinse pasta with water. Put pasta in a large mixing bowl.
Add cream cheese, finely chopped dill, dill pickle relish, yellow mustard, and 3 cups of white cheddar and eggs. Pour in half & half and stir until combined and uniformly mixed. Season with salt and pepper to taste.
Pour into prepared casserole dish and top with remaining white cheddar cheese and 2 cups of sharp cheddar cheese for topping. Bake in preheated oven for 20 minutes or until cheese is bubbly.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

Did you make this recipe?

Tag @https://www.niksnacksonline.com on instagram and hashtag it #niksnacks

Created using The Recipes Generator

In Black culture, for the most part, macaroni and cheese is the pinnacle, the highest culinary accolade. Who makes it, how it’s made, and who’s allowed to bring it to a gathering involves negotiation, tradition, and the explicit understanding that it’s going to be made from scratch. It always involves multiple kinds of cheese, secret touches (eggs, sometimes evaporated milk, and in the case of this recipe, fresh dill), and debates over toppings. It’s always baked, and it’s always a side dish, but it’s the side dish of honor and present at every important occasion.

WHAT CAN BE SUBSTITUTED FOR FRESH DILL?

Dried dill can be substituted but use half the amount that the recipe calls for because dried herbs are more potent than fresh. If dill isn't your thing: tarragon, thyme, rosemary, chervil, fennel, or parsley will work. Be advised, that all of the substitutes have very strong flavors (except for parsley, which is very mild). This recipe also incorporates dill pickle relish, so pickle juice or other pickle relishes can be used in place of fresh dill.

WHAT DOES MUSTARD DO FOR MACARONI AND CHEESE?

While you don't get a strong mustardy taste, the acidity of this condiment cuts the creaminess of mac and cheese and rounds out its flavor with a slight tanginess.

WHAT IS THE SECRET TO CREAMY MACARONI AND CHEESE?

First, cook the noodles in milk or a mixture of milk and water. The starch in the noodles get released as you cook them, helping to thicken the mixture from the start. The milk makes the noodles creamy before you add the cheeses and that will result in extra creaminess, even if you bake the dish.

CAN THIS RECIPE BE MADE DAIRY-FREE OR GLUTEN-FREE?

The short answer is YES. Use dairy-free milk such as coconut milk, almond milk, or even oat milk. As for making this side gluten-free, there is a plethora of gluten-free pasta on the market to use in this dish.

ARE EGGS NECESSARY IN THIS RECIPE?

If baking the macaroni and cheese, using eggs helps keep the macaroni and cheese creamy and prevents it from becoming grainy. Omitting the eggs will not ruin the texture of the final dish.

Travel To North Carolina Appalachian Wine Country

noreply@blogger.com (Nikki @ NikSnacks) — Thu, 26 May 2022 14:22:00 +0000

This post is sponsored by Tabletop Media Group in partnership with NC Wine. All words, photos and opinions expressed are my own.

Guide To North Carolina Appalachian Wine Country

You don’t have to look far to find good wine, beautiful wineries, and expansive vineyards.

Travel to the wine country of the Applachian Mountains in North Carolina is my new favorite vacation getaway. If you know anything about wine in America, you know that Napa Valley is one of the world's famous wine regions and heralded as the wine epicenter in the US. If you live in or are within driving distance to North Carolina, the only flight you have to book is one at your choice of more than 200 wineries and vineyards. Read on for where to stay, play and eat in Appalachian Wine Country.

I've never been a stranger to wine and all things fermented, but given the chance to travel for wine, I take it! I booked a long weekend trip to the Appalachian Wine Country with my partner to enjoy the expansive mountain views and sip some wine. During our trip, we had the pleasure of visiting three wineries, four restaurants and enjoyed a stay on a beautiful property on the side of a mountain! Keep reading to find more info about your new favorite wine trail!

A scene from Linville Falls Winery

North Carolina ranks tenth in both grape and wine production in the US. Home of America’s first grape, the wine industry here has matured like a fine wine. As one of the country’s top five most visited state destinations for wine and culinary tourism, there are multiple wine trails across five AVAs (American Viticultural Areas) that encourage travel and wine experiences.

Hiking, biking, whitewater rafting and drives on the Blue Ridge Parkway (consistently the most visited National Park in the US) are what define the mountainous region of NC but the wine trails are what hold it together. From the Foothills to the Smokies, wineries are nestled next to rivers, lakes, waterfalls and were born from the dwindling tobacco industry and the need to replace barren land with another agricultural product: grapes.

Nearly 40 wine stops stretch across the Appalachian Mountain range including the charming towns of Banner Elk and Linville Falls (Newland).There are five established wine trails in North Carolina, but today I'm blazing a new trail.

DAY ONE: Our first stop was an afternoon at Linville Falls Winery in Newland, NC.

Just north of the Blue Ridge Parkway and Linville Gorge, 40 acre family owned and operated vineyard, winery, and farm. Throughout the farm you'll find blueberries, blackberries, raspberries, and Christmas trees!

They offer table service as the primary way of serving wine to guests. And you can order wine by the glass, by the bottle, or in a wine flight. Be flighty! Pick ANY four wines and enjoy yourself. The Cherry Bounce was my favorite and we ended up taking a bottle of that little baby home. Let me know in the comments which four YOU would choose?

My boo and my wine glass

We got a snack too. Food Trucks are here every Friday, Saturday, & Sunday.

The Accardi Brothers Famous Brick Oven Pizza Truck offered 3 different handmade pizza personal pizzas that were ready in less than 2 minutes! Every pizza place advertises that their pies are "hot and fresh" but these really were! Real, fresh tomatoes; Real fresh basil; Real, fresh mozzarella. We ordered two pizzas and they hit the spot before heading to dinner later in the evening.

This is my "I've Had 3 Glasses Of Wine" face

We had dinner at the Pedalin' Pig. Do you know the sign of a good BBQ place? The sign has a pig on it or there's a stack of wood outside the restaurant.

Two pigs on the sign = Two very good signs this is a good place to eat

This is the Brisket Platter ($18): served with your choice of two sides and Texas toast. That slab of brisket was the length and size of my forearm. We ended up eating off of it for 3 days straight. Talk about getting your money's worth!

More toppings than fillings, the Brisket And Green Chile Tacos ($11) hit the spot. But I didn't care, I was stealing okra off the brisket platter.

Our lodgings for the weekend!

Situated right in the middle of the Appalachian Mountain area is Sugar Mountain. Known as a snow resort area for skiing and winter fun, the mountain is a great place to stay in the off-season with excellent rates.

We stayed at The Highlands At Sugar Mountain condos. The one and two-bedroom units are perfect for family vacation or a couple’s getaway. Most units are refurbished and have all of the amenities of home. Complimentary Wi-Fi and cable TV, fully-furnished kitchen, which includes cookware, and 24-hour access to clubhouse pool, sauna and billiards room. There is no central air, but plenty of oscillating fans and open windows made for a pleasant and comfortable stay. Watch the video below to see our second floor condo accommodations. Tell me you don't want to ride up to the mountains right now and get some of that fresh air:

Day TWO: we set out on an all-day trek to visit two more wineries while dodging rain storms.

Is this the Banner Elk?

Our first stop was Banner Elk Winery & Villa in Banner Elk, NC.

This winery is serene with a pond, large fire pit, canopies and benches for sitting and an expansive verandah with stadium-style seating that overlooks the pond. Inside of the winery is cozy and gave me major mountain lodge vibes.

The wine list is extensive and includes a handful of sangrias available for purchase by the glass.

Our second stop was Grandfather Vineyard & Winery. When I told friends on Facebook I was visiting this winery, dozens of them commented that Grandfather was their favorite and with recommendations about what to drink while visiting.

Located at the base of Grandfather Mountain and next to the Wautaga River, the tasting room is a beautiful, welcoming outdoor space. Wine flights are only available Monday through Thursday (sorry, Weekend Warriors) but ordering by the bottle or by the glass is available during hours of operation.

The most popular selection is the Vermintino, and I have to agree.

Overall, I loved the beautiful vistas and the fresh air of the mountains. There were no crowds, hardly any traffic and it was truly a relaxing weekend. Side ventures to Grandfather Mountain and a trek down the Blue Ridge Parkway to Price Lake near Blowing Rock, NC were other highlights of the trip, but nothing matched the wine we had.

Have you visited the Appalachian mountain region? If so, what’s your favorite winery? If not, which of these wineries would you visit? Start planning your mountain getaway today! In the meantime check out my TOP FIVE travel tips here.

Fried Oyster Mushroom Po'boy

noreply@blogger.com (Unknown) — Thu, 17 Feb 2022 01:31:00 +0000

No one can reinvent the wheel, but I think I may have reinvented the po'boy, a Louisiana classic, in my own way. I love a po'boy. I love 'em best when they're rich, fat, good and tasty.

Meaty, crispy, fried oyster mushrooms are a stand-in for seafood in this classic comfort food sandwich. Many people stop eating animal products and never look back. Not me.

I started experimenting with vegetarianism in high school and all through college. I had periods in college where I was a strict vegan and other times when I wasn’t (trust me, it was extremely challenging being a vegan at the annual family reunion fish fry).

Nowadays, I have a animal protein-centered diet, but I tend to lean toward a vegetable-centric table and avoid labeling myself. I am driven by a desire to eat the best natural foods available seasonally and locally. That being said, this po’boy takes me to vacations and family reunions in New Orleans when I was all about fish, shrimp and oyster po’boys.

Don't forget to get dressed and go all the way and make the remoulade sauce to drizzle on this bad boy, too! You can use any type of mushrooms you like. Thick, rich coconut milk clings to the battered mushrooms as buttermilk would in a conventional recipe, adding flavor and texture.

PRO TIP: To make it more like fried “oysters,” oyster mushrooms work great but you can also use drained and seasoned hearts of palm.

Oyster Mushroom Po'boy

Yield: 4

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Oyster Mushroom Po'boy Sandwich

Ingredients

Po'boy Sandwich

2 pounds oyster mushrooms, rinsed and dried
1/2 can coconut milk, unsweetened
1.5 Tbsp Cajun seasoning OR Old Bay seasoning (plus 1/4 teaspoon each oregano, cayenne, smoked paprika)
1 cup flour
1 Tablespoon cornstarch
Salt and black pepper
Vegetable oil, for frying
lettuce, shredded
sliced pickles
tomatoes, sliced about 1/4 inch thick
French bread

Remoulade

1/4 cup spicy or brown mustard
1 1/4 cups mayo
1 tablespoon vinegar or pickle juice
1 teaspoon hot sauce (Crystal, Tabasco, etc)
1 large garlic clove, minced and smashed
1 Tbsp sweet paprika
2 teaspoons Cajun seasoning (salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes)

Instructions

Make remoulade first. Mix all of the ingredients together in a jar, put a lid on it and shake!
Or whisk ingredients in a bowl and set aside.
Pour enough oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you sprinkle some in.
Mix the flour, Cajun seasoning and salt in a large bowl.
Shake off any excess and fry until golden on both sides, about 2 minutes total. Set the fried mushrooms aside on paper towels to drain.
To assemble the sandwich, slice the sandwich loaves and smear remoulade on both the top and bottom. Lay down lettuce, layer the tomatoes then arrange the mushrooms on top. Garnish with sliced pickles and cut the loaf in half. Serve at once.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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Tag @niksnacks on instagram and hashtag it #niksnacksapproved

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2021 Eat Sweet Restaurant Week

noreply@blogger.com (Nikki @ NikSnacks) — Fri, 29 Oct 2021 18:55:00 +0000

This post is sponsored by Full Tilt Marketing in partnership with NC Sweet Potatoes Commission.

2021 NC Sweet Potatoes’ Eat Sweet Restaurant Week begins October 29! Take a self-guided culinary tour around the state of North Carolina and delight your tastebuds with delicious sweetpotato treats at select restaurants! By dining at participating restaurants you're supporting local, eating local and showing your support for local businesses. It’s all happening from October 29th – November 7th, 2021.

Use the hashtag #MakeitNCsweet and be sure to tag @ncsweetpotatoes on your your restaurant visit posts on social media and you could win cool North Carolina sweet potato swag from the NC Sweet Potato Commission!

I *REALLY* like sweetpotatoes. There are more recipes made with sweetpotato on this blog than there are macaroni and cheese recipes and at last count, there were FOUR of those. This week is the reason why there's a sweet potato emoji. Partner restaurants are waiting to share their showcased cocktails and dishes featuring the beloved official state vegetable of North Carolina: the sweetpotato. The diversity and ways to use the amazing, versatile, delicious, nutritious superfood that is the sweetpotato is unmatched.

For a peek at what awaits you at your favorite restaurant, click on the sweet potato icons on this page.

Since I live in the Piedmont Triad, I'm going to start here and work my way around to other regions of the state during my travels:

It wouldn't be a proper restaurant week without the mother of New South cuisine in the Piedmont: Sweet Potatoes (well shut my mouth!) in Winston-Salem.

Sweet Potatoes Restaurant serves unique, southern inspired, uptown, down-home cooking.

Crafted - the Art of the Taco in Greensboro creates affordable, creative tacos, entrees and sides from the freshest local ingredients available while challenging the culinary barometer and reimagining classic recipes.

Lucky 32 Southern Kitchen in Greensboro (and Cary, too) features exceptional renderings of classic Southern dishes made with local ingredients and NC-made products.

Make sure to visit them all during Eat Sweet Restaurant Week, happening Oct 29 – Nov 7. 🍠

For more information, visit: https://bit.ly/2YXQTsp

FUN FACTS ABOUT SWEETPOTATOES:

•North Carolina is the No. 1 sweetpotato-producing state in the country, averaging 60% of the nation’s supply.

•Scientifically (and botanically) sweetpotato is actually spelled as one word and not two. So, the powers that be are working hard to update the common spelling in the US.

The primary reason for this is that the sweetpotato and the white potato are two entirely different vegetables and are not related botanically. Therefore, when using it in a two-word spelling, it becomes an adjective describing a white potato!

•When eaten with the skin on, one medium sweet potato contains over 100% of the USDA recommended daily amount of vitamin A, which plays a role in vision, bone development and immune function.

•February is National Sweet Potato Month

•Yam vs. Sweetpotato: A true yam is a starchy edible root that is generally imported to America from the Caribbean. It is rough, scaly and differs greatly from the sweet potato in taste, texture, appearance and genealogical family.

•Sweet potatoes originated in Central and South America. Native Americans were growing sweet potatoes long before colonizers invaded their lands, and by the 16th century, sweet potatoes were being cultivated in the southern states, where they became a staple in the traditional cuisine.

Strawberry Lemonade Sangria Recipe

noreply@blogger.com (Nikki @ NikSnacks) — Sun, 13 Jun 2021 22:16:00 +0000

Celebrate Juneteenth with Strawberry Lemonade Sangria: A Toast to Freedom and Black Joy

Juneteenth, also known as Freedom Day or Emancipation Day, marks a powerful moment in American history—the day in 1865 when the last enslaved Black Americans were informed of their freedom, more than two years after the Emancipation Proclamation. Today, we honor this day not just with remembrance, but with celebration, joy, and community.

This year, I’m proud to contribute to the Juneteenth Cookout Celebration, a collaborative effort featuring 40+ Black creators sharing recipes that reflect our culture, history, and resilience. Be sure to check out the full list of contributors below and support their incredible work.

My Juneteenth Tribute: Strawberry Lemonade Sangria 🍓🍋

My contribution to this virtual cookout is a Strawberry Lemonade Sangria—a refreshing, fruit-forward drink that’s sweet, citrusy, and just a little boozy. It’s made with rosé, lemoncello, lemonade, and a fresh strawberry purée tinged with vodka, making it perfect for summer gatherings, porch sipping, or raising a glass in honor of Black lives and liberation.

Red drinks are a cherished part of Juneteenth celebrations. They symbolize the blood shed by our ancestors and connect us to our African heritage. This sangria, named for the Spanish word "sangre" (meaning blood), is both a tribute and a toast to our legacy.

Whether you're gathering with friends or reflecting at home, this sangria is a flavorful way to celebrate Black joy, resilience, and the ongoing fight for justice. As you sip, remember that #BlackLivesMatter—today and always.

Why Red Drinks Matter on Juneteenth

The tradition of red drinks on Juneteenth is steeped in symbolism. Ingredients like hibiscus, kola nut, strawberries, and cherries have roots in West African culture and were incorporated into celebrations as a way to honor ancestry and survival. Red represents sacrifice, strength, and remembrance—and infusing this into your menu is a delicious way to honor the holiday.

What Wine Can You Use Instead of Rosé?

Not a fan of rosé? No problem. You can easily substitute any light-bodied wine:

Riesling – Sweetness with bright acidity
Pinot Grigio or Sauvignon Blanc – Crisp and citrusy
Chardonnay – A bolder option with oak notes

Think of wine body like textures:
Light-bodied: Like water
Medium-bodied: Think coffee with milk
Full-bodied: Imagine rich, creamy hot chocolate

Whatever you choose, let it pair with purpose. After all, every sip is a nod to anti-racism, allyship, and community building.

What Fruits Work Best in Sangria?

This recipe calls for strawberries and citrus, but you can easily swap in other red fruits to keep with the Juneteenth theme. Try:

Raspberries
Cherries
Red grapes
Watermelon
Pomegranate seeds

These fruits not only look beautiful but add layers of sweetness and symbolism to your sangria.

Join the Celebration

Juneteenth is often called our second Independence Day—a day of remembrance, joy, and renewal. Sharing food is one of the most powerful ways we stay connected to our roots and build bridges across communities.

Raise a glass to freedom, justice, and joy.
Then share this recipe, support a Black-owned business, speak up, and show up however you can—because the work continues, even after the celebrations end.

Don’t forget to check out the full list of contributors to the Juneteenth Cookout Celebration below. You’ll find everything from soul food staples to sweet treats—all honoring the legacy of Black culinary excellence.

Red drinks are an essential culinary part of Juneteenth celebrations. The tradition connects Black folks to the past and helps mold our future declarations of Black joy. Sangria means "blood" which is the symbol for the blood shed prior to emancipation back in 1865. Drinking the red sangria in celebration is a testament to our resilience and pride.

Summer is right around the corner and hopefully this sangria recipe will help remind you that #BreonnaTaylor deserves justice. It's also a great way to use up summer's bounty before it's time to start protesting silently, violently or with your wallets.

Watermelon Ice Pops by A Girl Called Adri

Juneteenth Soul Rolls by Black Girls Who Brunch

Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread

Strawberry Collins by Brownbelle

Peach Cobbler Cinnamon Rolls by Butter Be Ready

Red Hot Pepper Shrimps by Chef and Steward

Jalapeno Cornbread Muffins by Chef Curl Ardee

Lemon Sour Cream Pound Cake by Chenée Today

Vegan Ranch Style Beans by Collards Are The Old Kale

Jamaican Jerk BBQ Ribs by Cooks with Soul

Sweet and Tangy Coleslaw by Crumb-Snatched

Strawberry-Basil Sorbet by D.M.R. Fine Foods

Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz

Red Velvet Cookies by Dish It With Tisha

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz

BBQ Baked Beans by Food Fidelity

Black Eyed Pea Salad by FoodLoveTog

Harissa Honey Roasted Vegetable Skewers by Geo’s Table

Gluten Free Peach Cobbler (Vegan) by Good Food Baddie

Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu

Crab Boil & Garlic Butter Sauce by Jamieson Diaries

Tamarind BBQ Wings by Just Add Hot Sauce

Hibiscus Rum Punch by Kenneth Temple

Strawberry Cheesecake Ice Cream by Lenox Bakery

Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread

Grilled Hot Links & Chow Chow by Meiko And The Dish

Strawberry Lemonade Sangria by Nik Snacks

Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment

Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea

Lemon Meringue Tart by Peaches 2 Peaches

Spicy Shrimp Creole by Pink Owl Kitchen

Strawberry Crunch Cake Brownies by Razzle Dazzle Life

Grilled Maque Choux Salad by Savor and Sage

Savannah Red Rice by Seasoned To Taste

Country Style Potato Salad by Sense & Edibility

Deviled Eggs by Slight Kitchen Werk

Rum Punch by Sweet & Sorrel

Mint Julep by Sweet Tea + Thyme

Almond Peach Cake by That Green Lyfe

Strawberry Cobbler Galette by The Dana Renée Way

Strawberry Baby Back Ribs by This Worthey Life

Strawberry Lemonade Sangria | Nik Snacks

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 10 MinInactive time: 1 HourTotal time: 1 H & 10 M

Ingredients

1 (750 ml) bottle of Rosé or other light-bodied white or blush wine
2 cups lemoncello
1 cup 100 proof vodka
1 cup fresh strawberry pureé (optional: strain to remove seeds)
2 pints (4 cups) lemonade Ice
Hulled and quartered strawberries, for garnish
Lemon slices, for garnish
Ice

Instructions

Combine all the ingredients except the ice in a pitcher; Add hulled strawberries designated for garnish, if using. Stir.
Allow sangria to sit at least one hour in the refrigerator. Overnight is best.
Add lemon slices desinated for garnish to pitcher.
Stir in ice just before serving or pour over ice into each glass.
Enjoy!

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Tag @https://www.niksnacksonline.com on instagram and hashtag it #niksnacks

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Lamb Meatballs with Yassa Onions

noreply@blogger.com (Nikki @ NikSnacks) — Mon, 29 Mar 2021 19:15:00 +0000

This post is sponsored by Karibe Cookware. I received compensation; all words and opinions are mine.

I love looking for international inspiration and this time around I traveled to the continent of Africa, specifically West Africa. These lamb meatballs with yassa onions is a true marriage of regional international cuisine. When I tell you that these lamb meatballs will be a keeper in your recipe cards, I mean it.

In many recipes, ground lamb is charred over an outdoor grill, so for this indoor version I swapped out a fiery grill for a smoking-hot Karibe cast-iron skillet. I drew further inspiration from Africa by creating a meatball mixture with ground lamb as our base and added yassa onions for garnish and accompaniment.

WHAT IS YASSA?

Yassa is a spicy, marinated dish prepared with peppers, onions, vinegar, mustard and/or lemon juice. Originally from Senegal, yassa is a specialty from the Casamance region in the south of Senegal. Usually made with chicken or fish, beef and lamb are used but are not as popular. The spice of the dish comes from hot peppers, which are sometimes pricked with a fork to release the capsaicin (the heat) and removed part way through the cooking process.

WHAT IS THE DIFFERENCE BETWEEN LAMB MEATBALLS AND KOFTA?

One of the main differences between kofta and meatballs is the consistency of the meat before it is cooked. Kofta is mixed for a long time to break down the protein structure of the meat, rendering it soft. Meatballs are prepared quickly with added filters and binders to plump up the meat. The added lemon juice slowly breaks down the meat fibers, making the meatballs easier to form, very flavorful and easy to eat.

Did you know that Karibe has a line of utensils too?

CAN I SUBSTITUTE BEEF OR CHICKEN FOR LAMB?
Absolutely! Many use a pork and beef combination but you can use them separately or together as a substitute for lamb if you prefer. Similar to kofta in flavor, (kofta is traditionally made with ground lamb too) lamb meatballs get their life from the addition of the sharp, caramelized yassa onions.

CAN I SUBSTITUTE THE ONIONS FOR SOMETHING ELSE?

YES. Use a mix of bell peppers, hot peppers or mild peppers; use this mixed pepper ragu recipe as your guide.

The biggest challenge with making meatballs is achieving the perfect amount of brownness on the outside while ensuring that they're cooked all the way through. And of course, browning them adds a lot of wonderful complex flavor to the meatballs, so you definitely don't want to skip this step.

Fortunately, browning meatballs are just the sort of thing the Karibe cast iron skillet is perfect for since you can get it nice and hot to do the browning, and then transfer it directly to the oven to finish cooking.

I browned the meatballs in just one batch; The Karibe 12-inch cast iron skillet is wide and deep enough to handle the heavy lifting of this dish. It takes only a few minutes in the hot cast-iron skillet to create a perfectly seared exterior.

Another issue with browning meatballs is that if you make them perfectly round, they'll be harder to brown because perfect spheres have little surface area to come in contact with the pan. If you shape your meatballs slightly oblong, and just barely flatten them a little, they'll brown more evenly. You'll still have to roll them around a bit with a pair of tongs or slotted spoon, but not as much. The Karibe Company slotted spoon (which is my preferred utensil to use for this recipe) is scratch-resistant with a silicone head, which is easy to use and to clean.

And when I say "flatten," I don't mean to squash them or pack them tightly. The balls turn into kofta, which isn't a bad idea, it's just not the look we're going for here. You should shape the meatballs very gently. If you pack them tightly, you end up with meat rocks instead of meatballs.

For the binder I stuck with a standard egg, but instead of a traditional panade of bread and milk you can use yogurt along with crushed saltines. The yogurt adds additional tang while using saltines instead of fresh bread ensures that the meatballs hold their shape. If you're egg free, you can use a one-third cup blend of flaxseed and water, cheese or yogurt.

Serve these with rice, potatoes or a salad. If you want to be more traditional, serve with an ancient grain like fonio, einkorn or make a side dish of porridge or yogurt garnished with parsley.

Lamb Meatballs with Yassa Onions

Yield: 12-15 meatballs

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 25 MinCook time: 40 MinInactive time: 24 HourTotal time: 25 H & 4 M

Ingredients

Lamb MeatballsYassa OnionsPrepare Lamb MeatballsPrepare Yassa Onions

1 pound ground lamb
4 garlic cloves, minced
1/2 cup onion, finely chopped
grated zest of 1 lemon
Juice of 1/2 lemon
2 tablespoons chopped parsley
1 bunch chopped green onion (green parts only)
1 tablespoon sea salt
1 teaspoon cayenne pepper
2 teaspoons cumin
2 teaspoons coriander
1 egg, lightly beaten
1 cup crushed crackers or fresh bread crumbs
1/2 cup vegetable oil, for cooking

Yassa Onions

4 cups thinly sliced onions
2 dried bay leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 teaspoons prepared mustard

Instructions

Prepare Lamb Meatballs

Place the lamb in a large bowl and add garlic, onion, lemon zest, lemon juice, parsley, green onion, salt, cayenne, cumin, egg and crushed crackers. Mix until well blended. Tightly cover and refrigerate for at least an hour, up to 24 hours, to let the flavors meld.
Make a round meatball the size of a golf ball 1 1/2 to 2 inches in diameter.
Repeat until all meatballs are formed. Don't pack them too tightly. Make them slightly more oval-shaped rather than perfectly round, browning them will be easier. Add vegetable oil to the pan on medium-high heat. When the oil is hot, add the meatballs and brown them for about 10 minutes, rolling them around with a pair of tongs so that they brown evenly all around. Remove from pan, reduce heat to medium and set meatballs aside.

Prepare Yassa Onions

Preheat oven to 400 degrees F.
Add the onions and bay leaf and stir well to coat the onions with the remaining oil in the pan. Season with salt and pepper. Cover and cook undisturbed for 10-15 minutes, until soft.
Add mustard and stir well.
Adjust seasoning, if necessary. Add lamb meatballs back to the pan. Bake the entire pan in the oven for 10 minutes or until the meatballs are cooked through.
Remove bay leaf. Serve over hot white rice, grits, porridge or plain yogurt.

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Goat Cheese Stuffed Lamb Meatballs with Yassa Onions #SenegalCookbook

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Mini Lemon Sweet Tea Pound Cakes #SpringSweetsWeek

noreply@blogger.com (Nikki @ NikSnacks) — Fri, 26 Mar 2021 10:00:00 +0000

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.

Every good cook should have at least one real dessert recipe up their sleeve (and not a deconstructed version of something or a microwave mug cake). These beautiful, lightly glazed Mini Lemon Sweet Tea Pound Cakes could be yours. The individual portions are perfect for small intimate gatherings or outdoor parties where everyone can dip and decorate their own dessrt. Simple lemon pound cake should be moist, rich, feel like springtime, and taste incredible under a thin, yet flavorful layer of lemon glaze.

JUMP TO RECIPE

Lemon Sweet Tea Pound Cake is a lighter-crumbed quick bread– soft and airy like birthday cake, because of the self-rising flour but with big and bright lemon flavor that hits as soon as you take the first bite because of the Taylor & Colledge lemon paste extract. It's moist, dense without being heavy while super rich and buttery smooth with a velvety crumb.

WHAT IS POUND CAKE?

Traditional American pound cake is a cake containing a pound, or equal weights, of flour, butter, and sugar. One of the original pound cake recipes was:

• 1 pound sugar

• 1 pound butter

• 1 pound flour

• 1 dozen eggs

• 1/4 cup lemon juice

• 1 tablespoon lemon zest

In modern times, these ratios have changed and the addition of sour cream, vanilla, rum and alternative flours are used.

WHAT IS A TEA CAKE?

First of all: It's not actually a cake. Traditonally, a tea cake is a big ol' cookie with crispy edges that snap when you bit into it and gnerally served with tea. The tea softens them up for make them edible. They are of American southern and British origin.

To dispel disappointment, I added some sweet tea to my lemon glaze to make it a little floral and a little more southern than your usual cake. Sweet tea is a religion down here and if people can brine chicken with it, I certainly can glaze a mini cake with it.

WHAT KIND OF PAN DO I BAKE MY POUND CAKE IN?

Loaf pans (longer rectangle pan) are common when making pound cakes; As are bundt cake pans or decorative molded pans. A standard loaf pan size is 9x5x3. Using the Circulon mini loaf pan for this recipe is easy because it's nonstick, browns the outside of the cake evenly and uniformly and fits on the top rack of my dishwasher.

ENTER TO WIN YOUR OWN CIRCULON MINI LOAF PAN HERE

HOW DO I GLAZE EACH CAKE?

Each mini lemon pound cake is flavorful enough to stand on its own, but the glaze adds a little oomph. While the cake is still warm, dip the cake, bottom side down into a shallow bowl of icing. Let it soak into the cake, then dip it again after it has cooled.

Friday #SpringSweetsWeek Recipes

Candied Kumquats by Karen's Kitchen Stories
Carrot Cake Cupcakes with Orange Cream Cheese Frosting by Hezzi-D's Books and Cooks
Citrus Biscotti by Pook's Pantry
Citrus Rhubarb Custard Bars by Cheese Curd In Paradise
Coconut Macaroons by Books n' Cooks
Easy Key Lime Mousse Tarts by Blogghetti
Eclairs by House of Nash Eats
Grapefruit Mint Julep by The Spiffy Cookie
Key Lime Soufflé by Art of Natural Living
Lemon Raspberry Parfait by The Carefree Kitchen
Mandarin Orange Scones by A Kitchen Hoor's Adventures
Mini Lemon Sweet Tea Pound Cakes by Nik Snacks
No-Cook Candied Kumquats by Shockingly Delicious
Pineapple Cheesecake Shooters by Jen Around the World
Rhubarb Cream Cheese Danish by Devour Dinner
Rhubarb Lavender Crisp by Sweet Beginnings
Walking Banana Pudding Dessert Bags by For the Love of Food

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

Mini Lemon Sweet Tea Pound Cakes

Yield: 12

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

Mini Lemon Pound Cake

1½ cups self-rising flour
½ (1 stick) cup butter, room temperature
1½ cups Dixie Crystals granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ teaspoons Taylor & Colledge Lemon extract paste
zest of 1 lemon
1½ cups buttermilk

Lemon Sweet Tea Icing

1/4 cup whole milk or cream
5 black tea bags
juice of ½ lemon
2½ cups Dixie Crystals powdered sugar

Instructions

Preheat oven to 325°F.
Measure 1½ cups of flour and then level it off.
Cream butter and sugar together in a large mixing bowl. Beat in the eggs one at a time, then add the extract.
Beat mixture until it is light and fluffy, about four minutes. alternate adding the flour and buttermilk to the egg mixture. Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula.
Bake in preheated oven for 30 minutes. When cake begins to pull away from the sides of the pan, it is done.
Let cake cool in the pan for 10 minutes, then turn out on a wire rack to dip in the lemon sweet tea icing. If cake doesn't want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.

Icing

Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds. Place the tea bags in the milk and allow to steep for 5 minutes. Squeeze out the bags of tea and discard. Add lemon juice. Use a hand mixer or whisk to mix the powdered sugar, sweet tea, and lemon juice together until no lumps remain.
If desired, slowly add more sugar to thicken the glaze or add more sweet tea to thin out the glaze.
While the cake is still hot, dip each loaf into the glaze and turn it over, glaze side up to set. Once the cake has fully cooled, pour the glaze over the cakes fof hand-dip them again.
Serve.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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Lemon Jelly Doughnuts | Nik Snacks

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Dessert Charcuterie Board #SpringSweetsWeek

noreply@blogger.com (Nikki @ NikSnacks) — Tue, 23 Mar 2021 10:00:00 +0000

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.

A Dessert Charcuterie Board is the perfect thing to make for a small, intimate gathering or a party of one. You can fix it to encompass a theme and make sure there is something for everyone. This post is meant to inspire creativity moreso than to be a guideline for how to assemble a dessert charcuterie board.

JUMP TO RECIPE

WHAT IS CHARCUTERIE?

Charcuterie is the art of preparing and assembling cured meats and meat products. Charcuterie is a branch of cooking involving prepared meats, such as ham, sausage, bacon, confit, or other pork products. The word is French and it translates to "pork-butcher shop." While the French translation refers to pork, modern charcuterie boards include other types of food like pate, cheese, crackers, fruit and nuts. Because this is America, we have taken this delicate French concept and turned it upside down and extended the boundaries of boards and what charcuterie actually means.

HOW DO YOU PRONOUNCE CHARCUTERIE?

Charcuterie is pronounced "shahr-ku-tuh-ree"(char·cu·te·rie) /ˌSHärˈko͞odərē/ But you may have heard char-cutie, shar-cootie, shark coochie, jarcuterie — all fun ways to butcher and maim the pronunciation of this trendy food display.

WHAT IS A DESSERT CHARCUTERIE BOARD?

Charcuterie boards have become so popular that people have taken the idea and run to the hills with it! Dessert charcuterie boards are arranged in the same smorgasbord style but with sweets treats instead of meats and cheese. I am a firm believer that you can have any type of board you wish, but in order to call it a charcuterie board, you have to have actual charcuterie on it. There is no such thing as a hot chocolate, candy, vegetable or pancake charcuterie board. Everything else is either crudité, a platter, a plain ol’ board or a lie.

HOW DO YOU ASSEMBLE A CHARCUTERIE BOARD?

Click the video below to watch me assemble the Dessert Charcuterie Board you see in the photos of this post.

I am not an expert, but I've taken a few online tutorial classes for fun during the pandemic to pick up that you should place bowls or cups down first and then you can fill in the rest. I used a pizza pan from Dollar Tree as my board and a mix of candy, fruit and homemade items for my charcuterie accompaniments. You can draw out your board design first or you can be like me and do trial and error until you get it right. Remember: You want a mix of colors, textures, flavors and designs for your board. I added fun paper straws as skewers as well as used swizzle sticks for fruit and cake skewers. The sky is the limit when you are assembling your own board.

Here is a list of everything I included on this board:

Blood oranges
Strawberries
Blueberries
Mandarin oranges
Navel oranges
Kumquats
White chocolate chips
Marshmallows
Raisins
Lemon Pound Cake
Billionaire's Bacon
Lime Curd

WHAT IS BILLIONAIRE'S BACON?

Essentially, it's spicy candied bacon. Sprinkled with Dixie Crystals brown sugar and cayenne pepper, thick-cut bacon is cooked and caramelized until it's dark golden brown and then hit with a glaze of jelly or jam to gild the lily and make it over the top delicious. Candied bacon goes with everything, so no one will be upset to see long, large strips of bacon on a dessert platter. As a matter of fact, they will probably thank you.

The Raw and The Cooked; Bacon

Add cookies, brownies, wrapped gold chocolate coins, jelly beans, shards of chocolate bars, lollipops, gummy bears, pie crust pieces, caramel sauce, chocolate ganache, French macarons or anything else you want to make it your own.

BUT WAIT! THERE'S MORE! Don't forget to click here to enter the sweepstakes to win $100s of dollars worth of prizes from our #SpringSweetsWeek sponsors. For more inspiration for your own spring sweets creations, visit more than two dozen bloggers sharing their sweet creations this week too.

Tuesday #SpringSweetsWeek Recipes

Blackberry Lavender White Mocha Latte by Jen Around the World
Chocolate Whiskey Cupcakes by Karen's Kitchen Stories
Citrus and Berry Fruit Salad with Honey Lime Dressing by Eat Move Make
Coconut Lime Swig Cookies by Devour Dinner
Dessert Charcuterie Board by Nik Snacks
Fresh Pineapple Salsa by The Spiffy Cookie
Fresh Pineapple Upside Down Cake by A Kitchen Hoor's Adventures
Ginger Pear Mini Loaves with Oat Crumble Topping by Hezzi-D's Books and Cooks
Kiwi Creme Brûlée by Cindy's Recipes and Writings
Kumquat Cheesecake Bars by Sweet Beginnings
Lemon Raspberry Bundt Cake by The Carefree Kitchen
Mini Honey Lavender Coffee Cakes by That Recipe
Mini Rhubarb Crumb Loaves by Kate's Recipe Box
Strawberry Rhubarb Oat Bars by Family Around the Table
Strawberry Scones by House of Nash Eats
White Chocolate Raspberry Scones by Blogghetti

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

Dessert Charcuterie Board

Yield: 12

Author: Nikki Miller-Ka of Nik Snacks

Ingredients

Billionaire's Bacon

1 pound thick-cut bacon (about 10-12 slices)
1/2 cup packed Dixie Crystals light or dark brown sugar
1/4 teaspoon cayenne pepper
2 Tbsp grape jelly

Lime Curd

1 cup Dixie Crystals granulated sugar
¼ cup butter
¾ cup fresh lime juice
1 tablespoon lime zest
2 eggs, beaten

Instructions

Billionaire's Bacon

Arrange the baking rack in the center of the oven and preheat to 350°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Lay each bacon sheet on the prepared baking sheet and arrange close together in a single layer, making sure the slices do not overlap.
Sprinkle the brown sugar evenly over each slice of bacon. Repeat with the cayenne pepper,
Bake for 15-20 minutes and bake until the bacon is deeply caramelized, and the fat is rendered.
Remove the bacon from the oven, pour off the melted bacon fat. Brush each bacon slice with the grape jelly. Set aside until the sugar sets slightly, about 1 minute. Cool for 5 minutes before serving. Use tongs to transfer the slices to a clean plate.

Lime Curd

Place the sugar, butter, lime juice, lime zest in a saucepan over medium-high heat. Stir until butter melts. Mix 2 tablespoons hot lime mixture into the blended eggs and stir to blend.
Reduce heat to medium and slowly whisk egg mixture into the lime mixture. Continue whisking until lime mixture thickens and coats the back of a spoon.
Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

#SpringSweetsWeek Giveaway

noreply@blogger.com (Nikki @ NikSnacks) — Mon, 22 Mar 2021 08:15:00 +0000

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.

If you don't enter, you can't win! Scroll to the bottom of this post to enter to win one of these SIX prizes from our sponsors.

Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!

Door County Coffee & Tea Co. is giving away one $50 gift certificate to doorcountycoffee.com so that one lucky reader can try any of their amazing coffees and teas. Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin. It is a small, family-owned business, roasting coffee the old-fashioned way - in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee. They have over 100 types of coffee, all of which are roasted right on site. Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes.

Dixie Crystals is giving away one propane kitchen torch which is ideal for caramelizing creme brulee or roasting peppers in a snap! Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Visit https://www.dixiecrystals.com/ for hundreds of recipes, holiday ideas, and plenty of baking videos.

Melissa’s Produce is giving one reader a Fabulous Fruit Fare Basket. Forget your basic apples and bananas and try faraway tropical fruits such as Mango, Papaya, Gold Pineapple, and Coconut, and exotic treasures like Asian Pear, Kiwi, Pepino Melon, Baby Bananas, Seasonal Tangerines, and Kumquats. Joe and Sharon Hernandez founded Melissa's Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The Melissa's brand is named after Joe and Sharon's daughter, who takes an active role in the company. The company's Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa's full line of organic produce. Visit https://www.melissas.com to find the very best fruits, vegetables, gifts, and to get tasty recipes!

Circulon is giving one reader a 5 piece baking set including two 9-inch cake pans, a 9 x 13 baking pan, a 9 x 5 loaf pan, and 10 x 15 cookie pan! It’s everything you need to get baking in the kitchen. Circulon's commitment to detail and design for nonstick cookware makes your time in the kitchen more enjoyable due to their 4 “Must Haves” of everyday cooking. The first is nonstick performance. The Circulon TOTAL® Nonstick System of raised circles and triple-layer premium nonstick reduces surface abrasion from cooking utensils to enhance nonstick durability. Then there’s durability. Hard-anodized, stainless steel, and aluminum construction is backed by a hassle-free lifetime warranty for built-to-last cookware you can count on. The last two are even heat distribution and easy clean up. No matter what piece you buy it is sure to meet your expectations and help you enjoy your time in the kitchen. To see all the Circulon products visit https://circulon.com/ .

Taylor & Colledge is giving one lucky winner a trio of extract pastes. One winner will receive Almond Extract Paste, Lemon Extract Paste, and Lavender Extract Paste to help you do your own spring baking! Taylor & Colledge was founded in 1897 in Australia and has been making extracts ever since! Their products can be used in two different ways when you baking. Whether you use the products as the fragrant, hero ingredient in your baking, or whether it’s a supporting sidekick, you can be assured that with Taylor & Colledge, it will be a pure, rich, full-flavored ingredient in your baking every time. Visit https://www.taylorandcolledge.com/ to learn more about their extracts.

Nairn's Oatcakes is giving away six of their awesome products to one winner. The winner will receive Nairn's Gluten Free Original Oat Grahams, Nairn's Gluten Free Stem Ginger Oat Grahams, Nairn's Gluten Free Chocolate Chip Oat Grahams, Nairn's Gluten Free Caramelized Onion Flatbreads, Nairn's Gluten Free Rosemary & Sea Salt Flatbreads, and Nairn's Organic Oat Crackers. Nairn's knows a thing or two about oats, they've been baking with them since 1896 when John and Sarah Nairn first opened their bakery in Strathaven, Lanarkshire. Since then their team has grown and they have two Edinburgh bakeries. They have a devoted team at each working on their recipes, mixing techniques, and ever-growing range. Check out their products and blog at https://www.nairns-oatcakes.com/

a Rafflecopter giveaway

Follow, Pin and Bookmark all of these bloggers and their recipes for #SpringSweetsWeek Inspiration all week long

Carrot Pineapple Mini Loaves by A Day in the Life on the Farm
Hot Cross Bundt Cake by Nik Snacks
Instant Pot Lemon Lavender Cheesecake by Hezzi-D's Books and Cooks
Key Lime Lavender Curd by Cindy's Recipes and Writings
Kiwi Coconut Key Lime MIni Cheesecakes by The Spiffy Cookie
Kumquat Pie by Eat Move Make
Lavender Lemon Mini Loaves by Sweet Beginnings
Lemon Lavender Macarons by Jen Around the World
Lemon White Chocolate Mini Cheesecakes by Art of Natural Living
Mandarin Orange and Rhubarb Mini Loaves by Karen's Kitchen Stories
Mandarin Orange Donuts with Ganache Glaze by A Kitchen Hoor's Adventures
Mini Blueberry Bread by The Carefree Kitchen
Mini Lemon Cakes with Lemon Glaze by Family Around the Table
Mini Pound Cake by Cheese Curd In Paradise
No Bake Chocolate Cheesecake by Pook's Pantry
No Bake Lemon Cheesecake by Devour Dinner
No-Churn Lemon Ice Cream by Kate's Recipe Box
Pineapple Upside Down Cake by House of Nash Eats
Raspberry Cheesecake Bars by Books n' Cooks
Strawberry Oatmeal Cookies by Palatable Pastime
Strawberry Rhubarb Breakfast Bread by For the Love of Food
Strawberry Rhubarb Pie with Crumb Topping by Blogghetti
Vegan Chocolate Loaf Cake by Shockingly Delicious
White Chocolate Latte Cupcakes by That Recipe

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

Memories: Dirty Dancing at Mountain Lake Hotel

noreply@blogger.com (Nikki @ NikSnacks) — Sat, 27 Feb 2021 15:27:00 +0000

A month ago, I attended one of the most creative and fun food conferences ever: Mixed Con!

The SWAG-packed weekend took place a mere 150 minutes away from me at the breathtakingly beautiful Mountain Lake Hotel outside of Roanoke, Virginia. The hotel was the filming location for “Dirty Dancing”! The ENTIRE property was reserved just for our conference. The only outside visitor was the ghost of Patrick Swayze, but I cannot confirm nor deny his presence was felt during my stay (even though my room's lights flickered briefly on the first night)

Kellerman's? Mountain Lake Hotel? Both.

Hosted by the lovely and fabulous Paula of bell’alimento and Susan of Doughmesstic, MixedCon was a small and intimate conference with only 100 bloggers in attendance. I didn't know a SOUL when I stepped onto the premises, it was like the first day of school in a new town. But if you know me--you know I've never met a stranger. Ever.
One of the first people I met was Janet from Army Mom. She's from Winston-Salem too! It was truly a blessing meeting her and I can't wait to have lunch with her soon.

I don't get to travel to food conferences often. They're usually in the Four Corners of the American Culinary Earth: Seattle, San Francisco, New York or Miami and not in small resort towns cradled in the bosom of the Allegheny and Appalachian Mountains. Another blessing in disguise, all of the SWAG we were promised and delivered upon... Oxo, Kitchenaid, Dixie Crystals, Hershey’s, Attune Foods, Way Better Snacks, Lucky Leaf, Dreamfields Pasta, Roland Foods, Cameron Hughes Wine, Creminelli, Anderson Seafood, Stonyfield, Le Creuset, Smith's Edgeware, Dreamfarm, Wisconsin Cheese, Real Butter

There were also opportunities to eat, drink, eat, be merry, win prizes, eat, be merry, drink, win, drink, eat and did I mention win prizes?

Swag bag photo courtesy of Me and My Pink Mixer

Saturday's conference sessions were full-to-the-brim with information and fun activities to keep everyone busy. Unfortunately, there was a black hole sucking all internet and cell phone service into oblivion, but I was able to tweet a little bit at night from my bed (with my phone held at a 90º angle in the air).

First up--cookie decorating with Marian from Sweetopia. I can't remember the last time I decorated a cookie. I don't have that much patience before eating it. Case and point: We were given a tree cookie (see below) and an ornament cookie to decorate. I decided my ornament was too ugly to photograph, so I ate it. My tree turned out fine. But it didn't leave Virginia...

Before!

After!

Next--Cake decorating with Duff Goldman of Charm City Cakes and Ace of Cakes fame and his lovely assistants, Elena and Mary.

Me and the girls. Elena (l), Mary (r)

This session was a bit of a blur (to me) because there were so many ingredients, options, and materials to work with but not a lot of time. I could have sat in that room for 6 hours, decorating (and messing up) one singular cake. I decided upon Christmas lights, red, green, and a little rolled fondant for panache.

In the midst of our cake decorating, I got to make black fondant with Duff and he made a comment like,"Making black isn't fun..." And I feigned disgust, "WHAT DO YOU MEAN 'MAKING BLACK ISN'T FUN?" and you could feel the air suck out of the room with the gasps. "Just kidding!" I proclaimed... and all was right with the world. Leave it to me to bust this man's balls.

Me and Duff

There was a break in the afternoon's program. Well, I took a break... and I walked around the property a bit.

Other sessions included: Food Styling with Tami Hardeman of Running With Tweezers (my real-life Facebook friend and fellow food blogger), E-book Creation with Heidi of Foodie Crush (Look out 2013, a Nik Snacks e-book is coming!) and video production from Chez Us.

Later in the evening, there was a party featuring Captain Morgan and some other spirits like Crown Royal Maple. And a showing of "Dirty Dancing".

One of my many drinks

I really did have "the time of my life". I met some wonderful people, became inspired to do better and more in 2013 and to keep doing what I do best--be awesome.

Sweet Potato Chocolate Beggars Purse

noreply@blogger.com (Nikki @ NikSnacks) — Thu, 04 Feb 2021 17:45:00 +0000

This post is sponsored by JSL Foods and is part of the Twin Dragon Wrapper Blogger Recipe Contest

These little sweet potato chocolate beggars purses are definitely a new favorite sweet treat in this house. Made with canned sweet potatoes, warm spices and chocolate chips folded in Twin Dragon Asian Wonton Wrappers and fried until they’re golden brown and crispy, they are the perfect dessert to help usher in the new lunar year.

You can purchase Twin Dragon Wrappers at Walmart, Albertsons, Shaw's, Von's, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco and Price Chopper. Connect with JSL Foods on Facebook, Instagram and Twitter to get inspiration for recipes and to check out the company's other products.

Twin Dragon Wonton Wrappers are definitely a must-have item on every grocery list in this house. When I buy them, I always get extra because I can't resist using them to make chips, ravioli, bite-sized snacks filled with cream cheese. Made with canned sweet potatoes, warm spices and semi-sweet chocolate chips wrapped in wonton wrappers and fried until they’re golden brown and crispy, you can add marshmallow fluff or a little cayenne for a kick, too. This recipe takes a total time of 30 minutes to make. I like to make extra and freeze them, for a faster option next time I’m craving these.

You can use fresh, baked sweet potatoes and white chocolate chips for these, too. I like to make extra for small get-togethers or when I want to veg out with a handheld treat while watching tv. Plus I love making these ahead and serving them up when I want a little sweet bite after dinner. I just pop one or two in the toaster oven to reheat.

I like to dip these in homemade powdered sugar icing glaze or cream cheese frosting. They're perfect on their own, but there's something about dipping the purse in a little ramekin that makes it seem kinda fancy.

When people talk about the holiday season in the U.S., they typically refer to the time period between Thanksgiving and New Years Day. But the Lunar New Year, most commonly associated with the Chinese New Year or Spring Festival, typically falls sometime between January 21 and February 20 is the real end to the holiday season in my eyes. Lunar New Year 2021 is February 12, and it's the Year of the Ox on the Chinese zodiac calendar.

Where you born under the Year of the Ox? The recent zodiac years of Ox sign are: 1961, 1973, 1985, 1997, 2009, 2021 and 2033. An Ox year occurs every 12 years. I'm a Rooster. We'll talk about my year in 2029.

Overall, the holiday season is about luck, health, and reuniting with family. One of the more popular Lunar New Year traditions includes the distribution of red envelopes filled with money. And while I can't gift you an envelope this year, I can share these Sweet Potato Chocolate Beggars Purses with you. And they kind of look like they could be envelopes filled with something tastier than money: delicately spiced sweet potato with bits of chocolate chips dusted with cinnamon sugar.

I love these crispy wontons because using Twin Dragon Asian Wonton Wrappers make it easy. Plus, they’re vegan and non-GMO. So much better than any pre-made appetizer and you can make them at home. Pair them with my Crispy Lasagna Egg Rolls, Southern Fried Egg Rolls and Everything Bagel Cream Cheese Wontons for a full-on snack attack and dip them in powdered sugar glaze or flat icing

Sweet Potato Chocolate Beggars Purses

Yield: 14

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

You can make this wonton recipe using canned sweet potatoes or fresh, baked sweet potatoes. I like to dip these in homemade flat icing or cream cheese frosting for a extra sweet treat.

Ingredients

1/3 cup granulated sugar
1 Tablespoon ground cinnamon
1 1/2 Tablespoon ground cardamom, divided
1 15-oz can sweet potatoes
2 tsp Chinese 5 spice
1 tsp black pepper
1/8 tsp salt
3/4 cup semi-sweet chocolate chips
14 Twin Dragon Asian Wonton Wrappers
Vegetable oil, for frying

Powdered Sugar Glaze or Flat Icing

1 cup powdered sugar
2 to 3 tablespoons water or milk

Instructions

Heat the oil for frying to 375 degrees F in a large skillet or heavy-bottomed stock pot over medium-high heat.
Stir together granulated sugar, cinnamon and 1 1/4 teaspoons of cardamom in a medium-sized mixing bowl. Set aside.
Open canned sweet potatoes. Drain them and transfer to a mixing bowl. Smash the potatoes using the back of a fork or a potato masher until uniformly mixed and no lumps remain.
Gently stir the Chinese 5 spice, black pepper and 1 1/4 teaspoons of cardamom and salt into the sweet potatoes.
Make the wontons: On a flat surface, lay out a wonton wrapper at an angle so it forms a diamond. Wet the edges of the wrapper by dipping your finger in a small bowl of water and wiping the edges of the wonton.
In the center of each wonton wrapper, place 3 or 4 chocolate chips. On top of that, spoon 1 1/2 to 2 tablespoons of sweet potato filling.
Carefully bring up the four points of the wrapper so they all meet in the middle but do not touch each other yet. Gently press the sides against the filling and then adhere all of the edges together so a point forms on top. The dumpling should be a four-sided triangle with a bottom. Make sure there are no air bubbles by carefully pushing the sides toward each other. Repeat with remaining wrappers. Work with wonton wrappers one at a time. Place a dampened paper towel over the wonton wrappers while working to prevent them from drying out.
In batches, fry the wontons in the hot oil until golden brown, turning occasionally, about 2-4 minutes. Use a slotted spoon to turn and flip each wonton. Drain on paper towels or a cooling rack set over a sheet pan lined with paper towels.
Transfer the wontons to the cinnamon sugar bowl and dredge them, covering each wonton evenly. Serve with powdered sugar glaze or flat icing, if desired.

Powdered Sugar Glaze or Flat Icing

Combine the powdered sugar and water in a mixing bowl.
Stir until smooth and well blended.
Adjust for desired consistency as needed, adding more milk for dipping or more confectioners' sugar for spreading.
Serve with Sweet Potato Chocolate Beggars Purses

Notes:

(2021) This recipe ACTUALLY yields 15 beggars purses, but 5, 6 and numbers containing 5 and 6 are unlucky things for people born in a Year of the Ox.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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Everything Bagel Cream Cheese Wontons

noreply@blogger.com (Nikki @ NikSnacks) — Mon, 01 Feb 2021 23:00:00 +0000

This post is sponsored by JSL Foods and is part of the Twin Dragon Wrapper Blogger Recipe Contest

Everything Bagel Cream Cheese Wontons are easy to make and very easy to eat. These little bites are the best parts of a bagel (the cream cheese and fresh scallions) but crispy, hot and best served with a sweet and spicy dipping sauce. They're like crab rangoon and a everything bagel slathered in cream cheese had a baby and decided what preschool it was going to attend. Deep frying the wontons yields the satisfying crunch of crab rangoon without the crab. Topped with everything bagel seasoning and fresh sliced scallions, these small treats are satisfying bites perfect for either a party or a night in.

I love these crispy wontons because using Twin Dragon Asian Wonton Wrappers make it easy. Plus, they’re vegan and non-GMO. So much better than any pre-made appetizer and you can make them at home. Pair them with my Crispy Lasagna Egg Rolls, Southern Fried Egg Rolls and Sweet Potato Chocolate Beggars Purses for a full-on dim sum snack attack and dip them in sweet Thai chili sauce or Honey Glaze sauce.

Twin Dragon Wonton Wrappers are definitely a must-have item on every grocery list in this house. When I buy them, I always get extra because I can't resist using them to make chips, ravioli, bite-sized snacks filled with cream cheese. Made with softened cream cheese, fresh sliced scallions and everything bagel seasoning wrapped in wonton wrappers and fried until they’re golden brown and crispy, you can add ground sausage or beef to these, too. This recipe takes a total time of 30 minutes to make. I like to make extra and freeze them, for a faster option next time I’m craving these. Plus I love making these ahead and serving them up when I make Hot Bacon Dip.

You can make this egg roll recipe using homemade or canned tomato sauce, if you want, but I like the flavors of Bloody Mary mix. The tomato juice melds with the beef and mellows out the spices. And there are so many mixes on the market, you can use your favorite homemade or store-bought brand and still feel confident that the flavor will be imparted to the beef. I like to dip these in tomato sauce so it really feels and tastes like I'm eating lasagna with every bite.

WHAT'S THE DIFFERENCE BETWEEN WONTONS AND RANGOON?

A fried wonton is an authentic Chinese appetizer wrapped with wonton wrapper and USUALLY filled with meat such as ground pork, chicken and/or shrimp. The latter is a type of wonton with cream cheese and USUALLY crab is the filling.

HOW DO YOU FOLD WONTON WRAPPERS?

There are many different ways to fold wontons, and I tried three different ways before I settled on a technique usually reserved for dumplings and soup wontons. I went the easy route and simply brought opposite corners up to the middle and pinched them shut to create little packages of cream cheese goodness. Work with egg roll wrappers one at a time. Place a dampened paper towel over the wonton wrappers while the frying oil is heating up to prevent them from drying out. Watch this video to see two different folding techniques:

When it’s time to fry the wontons, make sure the oil is hot. Test by dipping a wooden handled spoon in the hot oil. If bubbles form, the oil is ready. If the oil is smoking, the oil is too hot and yourr wontons will brown and burn too quickly making the insides soggy and chewy. These fry up quickly, so be sure to watch them carefully and turn them over as needed to make sure they’re all evenly cooked.

HOW TO STORE CRISPY WONTONS

Crispy wontons are best when served right away. You can store leftover wontons in an airtight container in the refrigerator for 5 days. Or freeze wontons for another day by wrapping them tightly in aluminum foil inside of a zip-top pastic bag. These wontons will last in the freezer for 3-4 months. Reheat in the oven at 400 degrees F until warmed through before eating, or fry them again for a few minutes. If preparing the wontons fresh from the freezer, make sure to thaw them completely before frying.

Yield: 6

Author: Nikki Miller-Ka of Nik Snacks

Everything Bagel Cream Cheese Wontons

Everything Bagel Cream Cheese Wontons are the best parts of a bagel but crispy, hot and best served with a sweet and spicy dipping sauce.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

4 oz cream cheese, room temperature
1/3 cup finely diced scallions
1 1/2 teaspoons everything bagel seasoning (such as Trader Joes Everything But the Bagel Sesame Seasoning Blend)
18 Twin Dragon Asian wonton wrappers

Instructions

Heat the oil for frying to 375 degrees F in a large skillet or heavy-bottomed stock pot over medium-high heat.
Make the filling: In a small bowl, combine cream cheese with scallions and everything bagel seasoning. Stir until well-mixed.
Make the wontons: In the center of each wonton wrapper, place 1 1/2 tsp filling, and draw corners up, pinching closed with a dab of water. Repeat with remaining wrappers. Work with wonton wrappers one at a time. Place a dampened paper towel over the wonton wrappers while the frying oil is heating up to prevent them from drying out.
In batches, fry the wontons in the hot oil until golden brown, turning occasionally, about 2-4 minutes. Drain on paper towels or a cooling rack set over a sheet pan lined with paper towels.
Transfer the wontons to a serving platter and serve with sweet Thai chili sauce, if desired.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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Crispy Lasagna Egg Rolls

noreply@blogger.com (Nikki @ NikSnacks) — Sun, 31 Jan 2021 18:00:00 +0000

This post is sponsored by JSL Foods and is part of the Twin Dragon Wrapper Blogger Recipe Contest

Crispy Lasagna Egg Rolls are made with ground beef, Bloody Mary mix, ricotta and Parmesan cheeses wrapped up in Twin Dragon Asian Egg Roll Wrappers. All of the best parts of lasagna without the clean up. Savory and handheld, these beefy and cheesy egg rolls are the perfect party food for game day! This game day inspired snack will have you saying "TOUCHDOWN!"

I love these crispy egg rolls because using Twin Dragon Asian Egg Roll Wrappers make it easy. Plus, they’re vegan and non-GMO. So much better for you than any takeout appetizer and you can make them at home. Pair them with my Everything Bagel Wontons, Southern Fried Egg Rolls and Sweet Potato Chocolate Beggars Purses for a full-on dim sum snack attack and dip them in tomato sauce. You can purchase Twin Dragon Wrappers at Walmart, Albertsons, Shaw's, Von's, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco and Price Chopper. Connect with JSL Foods on Facebook, Instagram and Twitter to get inspiration for recipes and to check out the company's other products.

Egg Rolls are definitely a favorite appetizer in this house. When I order them, I always get extra because I can't resist the crispy crunchy exterior. Made with ground beef, Italian seasoning and Bloody Mary mix wrapped in egg roll wrappers and fried until they’re golden brown and crispy, you can use ground pork or chicken for these, too. This recipe takes a total time of 30 minutes to make. I like to make extra and freeze them, for a faster option next time I’m craving these. Plus I love making these ahead and serving them up when I make Tomato Gazpacho.

WHY ARE THEY CALLED EGG ROLLS?

Egg rolls may get their name from the wrapper, which is sometimes (but not always) made from a mixture of eggs and wheat flour and extra wheat gluten. But the origin of the name is a true mystery. The egg roll originated in Southern China and is most synonymous with Cantonese cuisine.

CAN YOU ADD TO MAKE THESE VEGETARIAN-FRIENDLY EGGROLLS?

YES! If you want a vegetarian version of these egg rolls, omit the meat (or substitute tofu veggie crumbles) and add vegetables to the filling. Here are my favorite suggestions:

Shredded carrots

Shredded cabbage

Sliced mushrooms

Raw spinach

Butternut squash cubes

Onion

HOW TO STORE LASAGNA EGG ROLLS

Egg rolls are always best when served right away. You can store leftover eggrolls in an airtight container in the refrigerator for 5 days. Or freeze egg rolls for another day by wrapping them tightly in an ziplock bag and aluminum foil. This egg roll recipe will last in the freezer for 3-4 months. Reheat in the oven at 400 degrees F until warmed through before eating, or fry them again for a few minutes. If preparing the egg rolls fresh from the freezer, make sure to thaw them completely before frying. Otherwise, our egg rolls may become soggy.

Work with egg roll wrappers one at a time. Place a dampened paper towel over egg rolls while the frying oil is heating up to prevent them from drying out.

Add some chopped green onions right before rolling these egg rolls for fresh flavor. Or top with green onions for decoration before serving.

Add some heat to these egg rolls with some chopped chili peppers, a dash of cayenne pepper or red pepper flakes.

You can also make Crispy Lasagna Egg Rolls with chicken, ground pork, shrimp, or tofu, depending on your preference.

You can use tomato juice and tomato sauce for this recipe, or a mix of both, if that’s what you have.

The cooked ground beef could yield 1 1/2 to 2 cups beef, depending on the fat content of the miixture or how dry your beef was before cooking, yielding 12 to 16 rolls.

Don't want to fry? Use an air fryer or put rolls on a cooking rack placed on a parchment paper lined baking sheet and spray with cooking oil or non-stick cooking spray. Bake at 400 degrees F for 10-15 minutes, turn over and bake an additional 10-15 minutes. For extra crispiness in your egg rolls, turn on the broiler for the last minute or two until golden brown.

Crispy Lasagna Egg Rolls

Yield: 16

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 25 MinCook time: 30 MinInactive time: 1 HourTotal time: 1 H & 55 M

Crispy Beef Lasagna Egg Rolls are made with ground beef, Bloody Mary mix, ricotta and Parmesan cheeses. All of the best parts of lasagna without the clean up. Savory and handheld, these beefy and cheesy egg rolls are the perfect party food for game day! This game day inspired snack will have you saying "TOUCHDOWN!"

Ingredients

1 lb ground beef
1/3 cup Italian seasoning, dried
1 cup Bloody Mary mix
Freshly ground black pepper
2 cups ricotta cheese
3/4 cup Parmesan cheese, shredded
16 Twin Dragon Asian Egg Roll Wrappers
Oil, for frying

Instructions

Heat the oil for frying to 375 degrees F in a large skillet or heavy-bottomed stock pot over medium-high heat.
Heat a saucepot on medium high heat. Add the ground beef and cook until it is lightly browned on all sides.
Add the Italian seasoning, black pepper (adjusting the amounts to taste) and Bloody Mary mix to the pan.
Bring the sauce to a simmer and then lower the heat to maintain a slow simmer. Cook for 15 to 30 minutes, stirring occasionally as the water from the cooked beef and the Bloody Mary mix reduce. Scrape the bottom of the pot every so often so nothing scorches. Remove the mixture from the stove to cool to room temperature or refrigerate overnight. Everything up until this step can be made up to 2 days in advance.
Next, place each Twin Dragon Asian Egg Roll Wrapper out on a cutting board or work surface. Line up the wrapper with one corner pointed toward you. Place a heaping 2 tablespoons of the beef filling in the center of each wrapper. Add 2 tablespoons of ricotta cheese on top of the beef. Sprinkle 2 teaspoons of shredded Parmesan over the filling. Use your finger to moisten all sides of the wrapper with water. Fold the near corner up over the mixture, then fold in the left and right corners, roll up into a package. Repeat until all of the beef mixture is used.
In batches, fry the egg rolls in the hot oil until golden brown, turning occasionally, about 2 minutes. Drain on paper towels or a cooling rack set over a sheet pan lined with paper towels.
Transfer the egg rolls to a serving plate and serve with tomato sauce, if desired.

Notes:

The cooked ground beef could yield 1 1/2 to 2 cups beef, depending on the fat content of the miixture or how dry your beef was before cooking, yielding 12 to 16 rolls.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

Did you make this recipe?

Tag @niksnacks on instagram and hashtag it #niksnacksapproved