Spicy Veggie and Hummus Spring Rolls ala ~DKBB~

Spicy Veggie and Hummus Spring Rolls ala ~DKBB~

(original recipe from www.chefsbliss.com)

 
Spring Rolls
8 rice papers
½ c. hummus* (store-bought or homemade)
1 tsp. sriracha sauce
1 Tbsp. lime juice
¼ c. shredded carrots
½ cucumber, julienned
½ red pepper, julienned
¼ c. fresh spinach leaves
Fresh cilantro leaves (optional)
Bibb or butter lettuce leaves 

• Mix hummus, sriracha sauce, and lime juice to make a spicy, tangy spread (add more sriracha to increase the heat if desired).
• Prepare the veggies.
• Fill a large shallow dish with warm water and dip each rice paper into the water for 5-10 seconds until it softens.
• Lay the rice paper out on a flat surface; place a few spoonfuls of the spicy crab mixture in the center, followed by the cucumber, red pepper, avocado, carrots, and a leaf or two leaves of cilantro.
• Fold the side inward, then roll lightly into a cylinder.
• Repeat this process for each sheet of rice paper.
• Serve with large leaves of bibb or butter lettuce to wrap around the spring roll and with dipping sauce.

Dipping Sauce
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
½ tsp. sesame oil
¼ to ½ tsp. chili crisp
 
Mix all ingredients together, whisking well. Set aside.
 
This recipe can be cut in half for 4 spring rolls.

* My homemade hummus recipe can be found here.

Spicy Crab and Cucumber Spring Rolls ala ~DKBB~

Spicy Crab and Cucumber Spring Rolls ala ~DKBB~

(original recipe from www.chefsbliss.com)

 

Spring Rolls
8 rice papers
½ lb. crab meat (fresh or imitation)
2 Tbsp. mayonnaise
1 Tbsp. sriracha sauce (or to taste)
½ cucumber, julienned
½ red pepper, julienned
1 avocado, thinly sliced
Fresh cilantro leaves (optional)
¼ c. shredded carrots

Bibb or butter lettuce leaves

• In a bowl, mix the crab meat (if desired, chop it up a bit to make the pieces small) with mayonnaise and sriracha sauce until the crab meat is well-coated. Add sriracha to increase heat as desired.
• Prepare the vegetables as directed and set each out in a bowl for assembly.
• Fill a large shallow dish with warm water and dip each rice paper into the water for 5-10 seconds until it softens.
• Lay the rice paper out on a flat surface; place a few spoonfuls of the spicy crab mixture in the center, followed by the cucumber, red pepper, avocado, carrots, and a leaf or two leaves of cilantro.
• Fold the side inward, then roll lightly into a cylinder.
• Repeat this process for each sheet of rice paper.
• Serve with large leaves of Bibb or butter lettuce to wrap around the spring roll and with dipping sauce.

Dipping Sauce
1 Tbsp. soy sauce
1 Tbsp. lime juice
1 tsp. honey (you could use hot honey if you’d prefer)
1 Tbsp. warm water
½ tsp. sriracha

• Mix all ingredients together, whisking well. Set aside.

This recipe can be cut in half for 4 spring rolls.

Easy Italian Beef Sandwiches ala ~DKBB~

 Easy Italian Beef Sandwiches ala ~DKBB~

(original recipe from www.tasteofhome.com)

 
1 3 lb. boneless beef chuck roast
1 tsp. Italian seasoning
¼ tsp. cayenne pepper
¼ tsp. ground pepper
¼ c. water
½ 16 oz. jar sliced mild (or hot) pepperoncini, undrained
½ 16 oz. jar hot giardiniera, undrained (you can cut up these veggies a bit)
½ 8 oz. jar Italian pickled garlic, drained (optional)
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 large clove fresh garlic, minced
1 envelope onion soup mix
2 Tbsp. Worcestershire sauce
Buns for serving (ciabatta buns, hoagie buns, or a full loaf of Italian bread)

• Cut roast in half, place both halves in 5-qt. slow cooker; sprinkle evenly with Italian seasoning, cayenne pepper, and ground pepper; add ¼ cup water to bottom of cooker; cook on high for 4 hours (until meat is tender).
• Remove both halves of the roast and shred the meat well (using either two forks or two meat claws); return shredded meat to slow cooker.
• In a large bowl, combine the pepperoncini, giardiniera, pickled garlic (optional), red and green peppers, minced fresh garlic, Worcestershire sauce, and onion soup mix; pour this over the meat in the slow cooker and cook for another hour on high (until peppers are tender).
• If you want grilled buns, prepare them as desired.
• Serve the shredded meat mixture over buns/as sandwiches using a slotted spoon (or tongs) to drain off the liquid.
• If using a full loaf of Italian bread, cut it in half lengthwise, spoon beef mixture over bottom half, replace top half, and cut into 6 sandwiches.

Mushroom and Black Pepper Pasta ala ~DKBB~

Mushroom and Black Pepper Pasta ala ~DKBB~

(original recipe from www.thepioneerwoman.com)

 

Photo from The Pioneer Woman

Kosher salt
8 oz. linguine (or similar type pasta)
3 Tbsp. salted butter
8 oz. each of two kinds of mushrooms (what’s available where you live will dictate this)
4 cloves of garlic, thinly sliced
1 shallot, diced
1 Tbsp. fresh cracked black pepper
1 Tbsp. Trader Joe’s ground fermented black garlic (optional)
¾ c. heavy cream
¼ c. ground parmesan or Parmigiano Reggiano cheese, plus additional for serving (or any other such cheese you may prefer)

Fresh parsley (optional)

• Bring pot of lightly salted (using kosher salt) water to a boil and add the pasta; cook for 2 minutes less than package directions.
• Using a glass measuring cup or heatproof pitcher, scoop 1½ cups of pasta water out, then drain the pasta and set aside.
• Melt butter in large skillet over medium heat; add mushrooms, garlic, and shallot and cook, stirring until the liquid cooks off and the mushrooms are golden (7 to 8 minutes).
• Add a pinch of kosher salt and the black pepper (it will look like too much pepper, but it’s not) and black garlic; stir and cook for another couple minutes.
• Pour in the cream, stir it in well, and let it boil gently and thicken (about 2 minutes).
• Reduce heat to low and add the cheese, stirring it in well, then the drained pasta; make sure to coat the pasta well with the sauce.
• Add in some of the reserved pasta water if the sauce gets too thick.
• Dish up the pasta with lots of mushrooms and sprinkle on more cheese and sprinkle on fresh parsley if desired.