Recipes, Small Bites

Short Ribs Egg Rolls

Raise your hand if you love egg rolls! I sure do! Here’s a twist on your traditional egg rolls. These homemade egg rolls are filled with beef short ribs and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!

HOW DO YOU MAKE HOMEMADE EGG ROLLS?

The filling for these egg rolls is shredded beef short ribs, shredded cabbage, carrots and some seasonings like garlic, honey and paprika. I used  a pre-shredded coleslaw mix to make life easier and cut down on prep time.

After your filling is ready, it’s time to stuff your egg roll wrappers! Egg roll wrappers are most commonly found in the refrigerated section of the produce area at most grocery stores. Most egg roll wrappers have a helpful chart on the back to show you exactly how to fold egg rolls.

I served these short rib egg rolls with a side of Spicy Mustard Barbeque sauce and Barbeque sauce. They are the perfect complements to these savory smoky eggrolls.

Ingredients

  • ½ pound beef short ribs, cooked and shredded
  • 1 bag coleslaw
  • 1 medium red onion, diced
  • 2 cloves garlic, minced
  • ¼ cup green onions
  • 1 tablespoon honey
  • 2 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • Gruyere cheese, shredded
  • Egg roll wrappers

Spicy Mustard Barbeque Dipping Sauce

  • ¾ cup Dijon mustard
  • ½ cup honey
  • ¼ cup brown sugar
  • ⅓ cup apple cider vinegar
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Pinch or more of cayenne
  • ½ teaspoon salt
  • Dash of hot sauce

Instructions

Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the garlic and red onion then cook for 30 seconds.

Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes. 

Stir in the seasonings, worchestire sauce and honey. 

Stir your shredded short rib meat,  then remove from heat.

Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go. 

Pour 2-3 inches of oil into a deep pot. While oil heats up, make the spicy mustard dipping sauce. 

Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.

Drain on paper towels, then serve with spicy mustard sauce and barbecue sauce.

Spicy Mustard Barbecue sauce:

Whisk all of the ingredients together in a large bowl.

Add to a small pot and simmer for 10 minutes. Cool.

On the Side, Recipes, Small Bites

Fresh Herb Ricotta Cheese Bread

A no yeast bread that is super quick to prepare! 

Ready in less than an hour, this Herbed Ricotta Cheese Bread is sure to become a favorite!

This quick bread is loaded with fresh herbs, ricotta cheese, and a dash of smoked paprika. 

Ricotta is a fresh, soft, Italian cheese with a small curd and a light, mild, slightly sweet flavor. In the United States, it is most commonly known as an ingredient in lasagna. I honestly love ricotta even just by itself. For this recipe, I decided to use ricotta instead of heavy cream or milk, the ricotta gives the bread a light texture that practically melts in your mouth!

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 1/4 teaspoons sugar
  • 5 tablespoons chilled unsalted butter
  • ½ cup green onions or scallions, chopped
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • 1 cup ricotta cheese
  • ⅔ cup milk
  • 1 egg, beaten with 1 teaspoon water (for egg wash)
  • sea salt
  • black pepper
  • smoked paprika

Instructions

Preheat the oven to 425 degrees.

Whisk together flour, baking powder, sugar, and salt in a large bowl. 

Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.

Stir in scallions and fresh herbs. 

Add ricotta cheese, then add milk and stir until just combined.

Turn dough out onto a lightly floured surface. 

Knead 2 to 3 times, then pat dough into a 9-inch rectangle. 

Transfer bread to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle top with sea salt, freshly ground black pepper, and smoked paprika.

Bake for 15-20 minutes or until bread is golden brown.

Recipes, Small Bites

Portobello Fries with a Lemon Garlic Aioli

The first time I had portobello fries, I was in downtown Tampa at a restaurant called Gin Joint. After my first bite I was in love and knew I had to recreate them! 

Soaked in buttermilk and lightly fried in a beer batter and then dipped in a tangy aioli… They are seriously a dream! 

You can have them as an appetizer or use as a Taco Tuesday filling, either way you will crave these! And yes, you can bake them instead of frying and they will taste just as good!

The Lemon Garlic Aioli is a magical creamy sauce with a bright lemony tang and a savory garlic flavor that you will want to dip everything in from chips to veggies to any meat.

Ingredients

Portobello Fries

  • 4 Portobello mushrooms, about 1 pound, stems and gills scraped out, cut into 1/2-inch strips
  • 2 cups buttermilk
  • 3 large eggs, separated
  • 1 can beer (preferably lager or pale ale)
  • 3/4 cup all-purpose flour
  • 3/4 cup white cornmeal
  • ¼ cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying (about 2 ½  cups)

Lemon Aioli

  • ½ cup Mayo
  • 2 tablespoon Worcestershire Sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, chopped
  • 1 small shallot, chopped
  • ½ lemon juiced
  • 1 zest of a lemon
  • 1 teaspoon sugar
  • 1 teaspoon ground pepper
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped Italian parsley

Instructions

Make the aioli: Combine all the ingredients in a bowl and whisk until blended. Set in the refrigerator.

Prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour.

Make the batter: In a large bowl, combine the egg yolks, beer, flour, parmesan cheese, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cayenne. 

Fill a skillet with the vegetable oil; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F or drop a crumb in and it sizzles.

In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter. 

One at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil. (Do this in batches if necessary-do not crowd the pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a paper towel-lined plate. 

Sprinkle with sea salt and serve with the garlic lemon  aioli.

Recipes, Small Bites

Beer Battered Crispy Onion Rings

Crispy, golden and absolutely easy these Beer Battered Onion rings are the perfect appetizer or side dish!

Beer Battered Onion Rings are the perfect combination of crispy, light and fluffy with a hint of sweetness from the beer. A great side or topping for game day!

Follow these simple steps and you’ll be amazed how delicious these onion rings turn out!

  • In a bowl whisk together your beer and egg and set aside.
  • In another bowl whisk together your flour, baking powder, salt, garlic powder and pepper.
  • Add in your beer and egg mixture.
  • Whisk this mixture until its smooth and no lumps remain.
  • In a shallow bowl add your additional flour and dredge your sliced onions in the flour.
  • Dunk your onion rings into your batter and deep fry in 350 degree F oil until golden brown, flipping a few times.

See how easy this recipe is?

The sweet lime aioli is quick to come together and can be prepared ahead of time. Just whisk all the ingredients together!

You can eat these onion rings as a side to your burger and pile them on top. We piled them onto our Beef Short Rib sliders! 

Ingredients 

LIME AIOLI

  • 1/3 cup mayo
  • 1 tablespoon ketchup
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 clove garlic finely minced
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 tablespoon lime juice

ONION RINGS

  • 2 large sweet onions rough skins removed, cut into 1/2 inch rings and separated
  • 1 cup buttermilk
  • 1 1/4 cup all purpose flour
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1 egg beaten
  • 1–1 1/2 cups beer
  • Vegetable oil for frying

INSTRUCTIONS

In a small bowl combine mayo, ketchup, 1/4 teaspoon black pepper, 1/8 teaspoon ground cayenne pepper, garlic, olive oil, and lime juice.

Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they’re submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.

Set 1/4 cup of flour aside on a shallow plate. In a medium bowl combine 1 cup flour, 1/4 teaspoon ground cayenne pepper, cumin, 1/2 teaspoon black pepper, garlic powder, beaten egg and 1 cup to 1 1/2 cups beer depending on how thick you want the batter.

Heat oil to 375 degrees. Dip onion rings in flour on a shallow plate and then into batter. 

Fry battered onion rings in the hot oil until browned, about 4 minutes. Place on paper towels while working in small batches.

Serve hot with Lime aioli or pile them on top of your sandwich!

Recipes, Small Bites

Festive Italian Dip

Creamy, spicy, addictive sausage dip that takes just minutes to throw together.

This dip is so good, it will be the hit of the party! Honestly you can even serve this dip mixed with pasta and have a hearty pasta dinner! There is so much packed into this dip, from the spicy Italian sausage to the gooey cream cheese!

The base for this dip is Hot Italian sausage. Don’t worry if spicy food isn’t your thing, this sausage honestly isn’t very spicy, it adds a nice flavor punch. Plus, paired with the cream cheese, it all balances out perfectly. I started by cooking the sausage in a large skillet. Once the sausage was cooked, I transferred it to a plate lined with a paper towel to soak up some of the grease. Cutting out some extra fat. 

Next, I wiped the same skillet clean, getting rid of some of the sausage grease but not all of it. Sauté up some onions, red peppers, tomatoes and garlic. Oh and add in a little Italian seasoning for good measure. And don’t forget the… WINE! I used Scout and Cellar Field House Chardonnay. It adds a zesty flavor!

Roughly chop up some baby spinach, it doesn’t have to be perfect. Honestly I just grab a handful from the bag, throw it on the cutting board and run my knife over it a few times, making sure there are no huge pieces. I used the whole 6 ounce bag of baby spinach. 

Then grab the cream cheese. I cut mine into four squares so it melts quickly. Make sure to grab the shredded mozzarella and parmesan cheese too. Add all that cheese right into the skillet and stir. 

At this point I strongly encourage you to grab a spoon and taste! Mmmmmm!

Now, pour the mixture in a casserole dish. Sprinkle some more cheese on top, cover the whole top!

Bake it to perfection until the cheese is golden brown and the sides are bubbly. Your kitchen will smell like heaven! Serve with a baguette or crackers.

So let’s get cooking! 

Ingredients 

  • 1 yellow onion, diced
  • 1 pound hot Italian ground sausage
  • 4 garlic cloves, minced
  • ½ tablespoon Italian seasoning
  • 1/2 cup dry white wine
  • 1 8-oz. package cream cheese, softened
  • 1 6-oz package fresh spinach, rough chopped
  • 1/2 teaspoon salt
  • 1 red pepper, chopped
  • 1 cup diced tomato
  • 1 cup shredded Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions 

Preheat the oven to 375 F degrees. 

In a bowl, mix together the two cheeses and set aside. 

In a large skillet over medium-high heat, cook the sausage. Once cooked, remove from the skillet and place on a plate lined with a paper towel. 

Using a paper towel, wipe the skillet clean and saute the onions and red pepper in the same skillet, for 3-5 minutes, until translucent. 

Stir in tomatoes, and Italian seasoning; cook for 1 minute. 

Add the cooked sausage back to the skillet and stir to combine, cook together for 2 minutes. 

Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

Stir in spinach and salt, and cook for 2 minutes or until spinach is slightly wilted. 

Reduce heat to medium; add cream cheese and 1 cup of the shredded cheese mixture. 

Cook and stir mixture until cheese is melted.

Pour mixture into a 2-qt. baking dish; sprinkle with the rest of the cheeses.

Bake at 375 degrees for 20 minutes or cheese is bubbly and golden brown. 

Serve with crostini or crackers.

http://www.scoutandcellar.com/whiskawaykitchen.
Blogs, Recipes, Small Bites

Smoke Spicy Meatballs

These smoked meatballs are slowly smoked on the grill, and then finished with a homemade spicy & sweet BBQ sauce glaze. The ultimate game day food or appetizer for your next party.

I start with the meat. In this case I combined ground Italian turkey and pork for added flavor. You can  also use chicken or ground beef. Then added flavor and binding with Panko bread crumbs, garlic and egg. For the cheese, I used blue cheese but there are plenty of options (cheddar, mozzarella, fontina, provolone, anything that melts well). 

Here’s my little secret to help the meatballs stay moist, I use butter. I know Paula Deen would be proud! 

Just form your ball and make a little well in it, and place a small square of butter in the well, then cover it up and reshape the ball.

I made this recipe on my Green Mountain smoker, but you can make it on your grill or in the oven.

Once the meatballs are cooked, add the homemade BBQ sauce. Gently toss the meatballs around (or use a large spoon) to get the balls fully covered in the sauce.

Make sure to dig in while they’re still warm!.

INGREDIENTS:

  • ½ lb Italian ground chicken or turkey sausage
  • ½ lb ground Pork 
  • 3 cloves garlic, minced
  • 2 large eggs
  • 3 teaspoon of Frank’s Red Hot Ranch Dip seasoning packet 
  • 1 cup Panko breadcrumbs
  • 1 cup Blue Cheese crumbles 
  • ½ stick of butter, cut into tiny pieces- about the size of your pinky finger nail. 

The Sauce:

  • ½ cup Frank’s Red Hot sauce
  • 1 cup light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes – you can add more or less depending on your spice preference
  • Pinch of salt

INSTRUCTIONS

Makes about 28 medium sized meatballs

Prepare the meatballs: 

In a large bowl, combine all the ingredients for the meatballs. 

Use your hands to mix all the ingredients together. Shape the meat mixture into balls, about 3 tablespoons per ball. I like to use my medium size cookie scooper. 

Now here’s my little secret to help your meatballs stay moist, once your meatball is formed poke one piece of butter into the center and roll back into the meatball shape. 

The Smoker Method:

Preheat the smoker to 225ºF

Place the meatballs on your smoker at 225ºF. After 20 minutes of cooking, brush each meatball with the sauce. Continue cooking until internal temperature reaches 155ºF (one hour).

Turn the smoker up to 350 for 15 minutes to finish them off! You will know they are done when the internal temperature reaches 165ºF.

The Oven Method:

Preheat the oven to 475ºF. 

Place shaped meatballs on a baking sheet.

Bake for 11-13 minutes or until the meatballs are completely cooked- internal temperature reaches 165ºF.

Brush each meatball with the sauce. 

Place back on the baking sheet and bake for an additional 1-2 minutes. 

Place on a serving tray and drizzle with additional sauce.

The Sauce:

In a saucepan, combine the ingredients of the sauce over medium high heat, allow it to come to a boil, reduce the heat so it simmers. 

Let simmer for 8-10 minutes. 

Remove from heat and allow the sauce to cool. 

The sauce will thicken as it cools so don’t worry if it looks thin.

Gently toss the meatballs around (or use a large spoon) to get the balls fully covered in the sauce.

Serve and eat them while they warm!

Blogs, Recipes, Small Bites

Buffalo Chicken Rolls with Blue Cheese Frosting

It’s my best friend, Jason’s Birthday and the Tampa Bay Buccaneers’ first home game of the season! I wanted to make something special for our tailgate to celebrate Jason’s birthday. 

Jason doesn’t have much of a sweet tooth so I wanted to create something that looked like a cupcake but was savory! He loves Buffalo chicken dip, so I created these Buffalo Chicken Dip Rolls with Blue Cheese frosting! 

Think Cinnamon Rolls but with Buffalo Chicken Dip flavor! You basically are making cinnamon rolls but instead of cinnamon and sugar you are using chicken, onions, cream cheese, mozzarella and hot sauce.

INGREDIENTS

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 pound boneless, skinless chicken breast, cut into small pieces
  • 2 tablespoons butter
  • 1 8 ounce Whipped Cream cheese
  • 1 packet Ranch Dressing mix
  • 1 tablespoon Ranch dressing
  • 1 teaspoon Dried Oregano 
  • 1 cup favorite Buffalo Sauce (I used Texas Pete Buffalo Wing Sauce)
  • 2 cups fresh mozzarella
  • 1 Pillsbury Thin Crust Pizza dough 

BLUE CHEESE FROSTING INGREDIENTS 

  • 10 ounce cream cheese room temperature
  • 3 tablespoon butter room temperature, cut in small pieces
  • 1 cup Blue Cheese Crumbles
  • 1 teaspoon Ranch Dressing mix
  • ½ teaspoon Powdered Sugar

INSTRUCTIONS 

Heat a pan over medium heat. 

Melt the butter.

Saute chopped onions in butter over medium heat. Once onions are cooked, add the garlic and sauté for one more minute. 

Add the chopped chicken to the same pan. 

Sprinkle half of the Ranch dressing mix and oregano over the chicken and stir. 

When chicken is done, add ½ cup of the Buffalo Sauce and heat for 5 minutes.

Remove from heat and set aside.

While the chicken is cooking, mix the cream cheese, mozzarella cheese, the other ½ cup Buffalo sauce, rest of the Ranching dressing mix and the one tablespoon of the Ranch dressing in a medium sized bowl. 

Prepare a baking sheet with parchment paper. 

Roll the pizza dough out. 

Spread cheese mixture evenly across rolled out dough. Then spread the chicken mixture over the top of the cheese mixture.

Starting from the long side of the dough, begin rolling the dough up like a cinnamon roll. 

Pinch ends when done. Wrap in the parchment paper and place in the refrigerator for 30 minutes to overnight.

Preheat the oven to 400.

Slice into 1 1/2 to 2 inch rolls. 

Place in a muffin pan each 1 1/2 roll into a muffin pan, using a muffin pan will keep the roll together.

Bake for 15-18 minutes, or until the cheese is bubbling and the dough is lightly browned. 

Carefully pop the rolls out of the muffin pan and cool on a cooling rack while you make the frosting. 

BLUE CHEESE FROSTING INSTRUCTIONS 

Place all the ingredients in a blender or food processor and mix together until there are no lumps left.

Spread the frosting on top of the cupcakes or pipe it out using an icing nozzle and pastry bag.

Serve!

Recipes, Small Bites

Three Fresh Salsa Recipes

There’s nothing better than a Taco party! Not only does everyone love tacos, but you can make it all ahead of time and be able to sit down with your guests and eat. You can’t have a Taco party without SALSA! And your chips, tacos and meats deserve the best! 

These fresh salsa recipes are super simple and crowd favorites! 

Let’s get the Fiesta preparation started!

Pico De Gallo is a classic Mexican recipe made from fresh tomato, cilantro, red onion, and lime juice..

Fresh Pico de Gallo Salsa

  • 1 cup chopped tomatoes
  • 1/4 cup chopped red onion
  • I clove garlic, minced 
  • 2 tablespoons fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • Salt & Pepper to taste 

Stir all together in a bowl.

Serve. 

Salsa Verde

Salsa Verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro. This salsa Verde is fresh, bright, and not too salty like store-bought versions.

  • 4-6 tomatillos
  • 1/2 cup chopped white onion
  • 2 cloves garlic 
  • 1/2 cup cilantro leaves
  • 2 tablespoon fresh lime juice
  • 1 Jalapeño pepper
  • Salt to taste

Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.

Remove the baking sheet from the oven, carefully flip over the tomatillos and  jalapeño with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.

Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. 

Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, jalapeño and all of their juices into the food processor or blender.

Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt. 

The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator. 

Cilantro Lime Sauce

This Cilantro Lime sauce has incredible flavor and only requires a handful of ingredients. It’s a fresh, creamy!

  • 1 small bunch cilantro 
  • 3 cloves garlic
  • 3 tbsp lime juice
  • 1  medium avocado 
  • 2 tbsp water
  • ½ tsp each salt and pepper, to taste

Combine all ingredients in a food processor or blender. 

Refrigerate and Serve.