It’s cooked!, today’s guest post, was brought to you by
Kristen Homan and NevaehIndustries
You can find her seasonings on Etsy by following the link above
and in Milton at The Suburban Farmhouse 108 Federal Street
Big TA’s You’re My Everything Seez’nan Dip
Big TA is a nod to everything bagel seasoning – but it’s not just for doughy breakfast circles. It’s a great add on to roasted veg, livens up baked potatoes or oven fries and is great on proteins like chicken and refried beans. In this recipe – i kept it simple and went with a dip – it can be served warm or cold with toasted pretzel bread or crackers and cold is best for veg. In my mind – i can imagine it on fajitas or a quesadilla – specifically shrimp fajita or quesadilla. My mind works curiously like that; it’s always thinking of food for the future….
8 oz softened cream cheese
1 cup shredded cheese – i used cheddar anything on the sharp side would due
1 diced jalapeno
1 avocado – smashed
1/4-1/2 cup of mayonnaise or sour cream. I give that approximate just for the workability factor so that this all blends nicely
2 TB Big TA You’re My Everything Seez’nan plus some for garnish
In large mixing bowl – whip cream cheese until smooth. Add jalapeno, smashed avocado, mayo/sour cream (start with the 1/4 cup add more if necessary or for creamier dip) and incorporate with heavy spoon/spatula. When blended well – fold shredded cheese in the mix. Sprinkle more Big TA on top for garnish.
Serve cold or warm. If serving warm it’s about 3-4 minutes in the microwave – stir half way through cooking time.
In place of jalapeno you could substitute a diced red pepper but that’s crazy talk….
Tiny Girlfriend’s Turkey Meatballs with Grape Jelly and Cholula sauce
1 20 oz package of ground turkey. i used 93/7%. it was on sale so it came home with me.
* remove turkey from package and gently pull apart – place on large plate or a bowl. Season lightly with quality
salt and fresh cracked pepper.
2 TB grated onion with juices if any
2 TB dried parsley
2 pieces of white bread – i used Italian loaf that was day old/clearance. Dust with sprinkle of Tiny Girlfriend and lightly toast.
When cool – tear into pieces.
1/2 c evaporated milk. Whole milk is okay but Mrs Catalando taught me to use this and I’m not going to go against Italian Grandma…i used remaining portion from milk can and googled coffee creamer so there’s that now…I try to waste nothing here.
1 egg – beaten
1 TB + 1 tsp Tiny Girlfriend
In a small bowl – combine torn bread pieces and milk. blend – the milk will break the bread down to mush. While that’s doing it’s thing – work on the turkey.
In a large bowl – combine turkey, grated onion, parsley, egg and Tiny Girlfriend.
Dump milk bread mixture to turkey bowl. Mix gently with hands or a rubber spatula to incorporate. Let bowl rest for approx 1 hour – i left mine on the counter to come to almost room temp and shake the refrigerator chill prior to baking. if baking later – cover and chill in fridge.
meanwhile – lets get saucy – – –
1 c chicken or veg broth
1/2 c quality ketchup – organic without high fructose corn syrup…it’s a few cents more than crap ketchup but worth it.
1 TB hot sauce – i use Cholula because it is my favorite.
dash quality salt
3 TB organic grape jelly – use jelly that has natural sugar – not stevia, high fructose etc…
In a large lidded sauce pan – combine broth, ketchup, hot sauce and salt. whisk to incorporate and bring to a low simmer. When heated thoroughly – add grape jelly. Whisk to combine and turn to low heat. Cover with lid – make sure it’s a low heat! We’re working with sugar now kids…taste. Here is where you can up the sweet or the hot – or add more broth – it’s your world.
Balls – preheat oven to 400*
take desired handful of meat ( i prefer the beer pong sized balls) and toss back and forth between your hands like “hot potato.” Don’t work the meat too hard – just make the balls hon. Place meat spheres on a large sheet pan sprayed lightly with coconut oil and place on center rack in oven.
Bake 7 minutes. Remove balls from oven and flip – return and bake 7 more minutes.
Increase oven to 475* and bake balls 3 minutes. Remove sheet pan and flip balls. Bake 3 more minutes. Remove from oven and place in sauce pan. Raise heat in sauce pan to low simmer – tossing balls occasionally in sauce for approximately 15 minutes. Remove from heat and sprinkle the balls and the sauce with a slight dusting more of Tiny Girlfriend. Return lid and let balls rest for 10 minutes. Serve immediately or hold in a crockpot on warm setting. (pro tip – preheat your crock with hot water on the low setting – don’t pull hot balls in a cold crock!)
this is my tiny girlfriend!
Big Lou Seez’nans Pan Crisped Deviled Egg salad….
So i love Jacques pepin’s pan crisped deviled eggs – but I am using the Big Lou seeznan which lends itself to a mild southwest/tex mix hint of bbq – this would be a great brunch salad kinda deal…but with bloodies not mimos…
This is not summer picnic type deviled egg – we all have that Aunt that brings two dozen devils to a bbq…the patience to make that many eggs makes her Saintly in my opinion. I am suggesting to hard boil 6 eggs though this recipe serves 4. There is always that egg that refuses to peel delicately and more so resembles the moon than an oeuff and then there’s the egg you will want to eat while prepping…so make at least 6 hard boiled eggs. Maybe 7!
6 large eggs – hard boiled, peeled and sliced in half.
1 TB Mayonaise
1 TB Sour Cream
* go full fat on these friends – diet mayo and fat free sour cream is chemical garbage…at least we’re eating salad okay?
2 tsp Big Lou Seez’nan plus more to taste if necessary
1 head washed and dried Romane/Bibb or mixed greens of choice and Iceberg is not a green…just sayin’
Note: i will get to it but for the easiest salad dressing as opposed to a ghee as the great Pepin suggests – i used the egg mixture with two premade salad dressing option and decided i liked them both and they are:
Quality kind of Vidalia Onion salad dressing – it was tangy and sharp
Option 2 – quality Poppy seed salad dressing – it was sweet and gave a balance to the smoky undertone
Using the egg yolks – in a medium sized bowl – fork mash the yolks and combine with the Big Lou, Mayo and Sour Cream until a stiff paste. if it’s too pasty – add a little bit of sour cream to loosen it up. Not all the stuffings will fit n the egg and that is on purpose – they go in the salad dressing….
Spoon egg mix into the hollows of the egg whites – the filling should be level and even with the surface of the egg – not mounded!!! (recall the summer picnic patient Auntie…not doing that) Use a small spoon or spatula and stuff the hollows – you can use your fingers to push in the egg just be careful you don’t split it (that’s why we cooked extra…)
Remaining egg stuffings – mix remaining stuffings with approximately 3-4 tblsp of dressing and whisk well. you can toss it with the greens or serve on the side. chill the greens a bit on individual salad plates because we’re classy.
In a large skillet – coat pan with enough quality olive oil and bring to medium heat. this is a coating of oil – i wont suggest a measurement because it’s your favorite skillet; but we are NOT deep frying them. we are PAN CRISPING them…classy
Carefully place eggs stuffed side down in oil – cook until browned approx 3 – 5 mins. The pan will bubble and foam and look like a disaster…you aren’t doing it wrong and we’ll call it science and we’re okay with that.
Remove eggs from heat and GENTLY lift eggs from skillet and plate fill side up. Season with fresh cracked pepper.
Dooter’s Cajun Creole Gulfy Seez’nan Puff Stick
Using the Wawelker brand puff pastry – this little bread stick was so easy the dog COULD do it…
I don’t enjoy baking – I have a problem with authority and it’s very rigid but this was alright!
Following the suggestions on the package, I simply unrolled the dough on a floured surface and rolled to flatten/stretch it out. A few flips and passes with the pin – the dough was ready.
1 egg plus 1 TB water – beaten referred now as egg wash
Pecorino Romano cheese triangle wedge – invest in the good cheese and shred as you go.
Dooter’s Cajun Creole Gulfy Seez’nan
Pink Himalayan salt
No measurements per se – this is a sprinkle and dump kind of deal.
Heat oven to 400*. Sheet pan should be line with parchment paper.
On prepared dough – with a bbq brush or your fingers – place egg wash on dough. Liberally apply Dooter’s Gulfy Seez’nan- it should look like a Bbq potato chip amount of Seez’nan.
Now, I held the grater over the dough and shredded a good portion of cheese to my tastes – if you prefer to shred and then sprinkle then I’d fathom you’d need at least 1/2 cup.
Cut dough in long strips approximately 1” wide. Using a slick motion of pinching the top and bottom – lift dough and twist attempting to keep the goodies inside as you twist. Place on sheet pan. Repeat until your pan is full leaving an inch between dough. Using the egg wash again, brush on top side of dough strips and then season with pink Himalayan salt.
Bake in oven for approx 9 minutes.
Remove from oven and sprinkle with more Dooter and cool on a wire rack.
I’ve made these puffs using all the other spices as well and I can honestly say I love them all….if you take these to a party I can predict all parties from here forward- you will be asked to bring these sticks!
If you are interested in trying out these recipes you can find the spices here: