Garden Ginger Apple Dumplings – #HotSummerEats

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

I’ve saved dessert for last. Well it’s typical right? #HotSummerEats has allowed me to share a cocktail, spicy appetizers, meaty ribs, a fresh salad, fruity kabobs and savory rice. You can find links to all the recipes here, as well as the giveaway.
Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark
The wonderful brands sponsoring this event have given me such a great opportunity to showcase new and exciting recipes. And it doesn’t hurt, all the wonderful products I was able to test.
Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark
And now I can share dessert. A quick dessert that is perfect for those busy summer nights, because of its simplicity and refreshing sweet spice.
Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark
Gourmet Garden has provided convenient easy squeeze tubes of fresh herbs and spices for this event. Instead of hard to measure little jars of minced ginger, I conveniently squeezed just the right amout of spiced ginger directly into my apple centers. It can’t get any easier than that!
Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Fill with ginger paste with ease.

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Stuff with soft brown sugar and sprinkle with cinnamon.

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Fold the puff pastry over the apple.

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Brush with egg wash before baking.

I really hope you have a chance to try these apple dumplings. Or at least enter the giveaway here to win some awesome prizes.

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Garden Ginger Apple Dumplings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Number of servings: 6

Per Serving 461 calories

Fat 20 g

Carbs 69 g

Protein 6 g

6


Garden Ginger Apple Dumplings

Ingredients

  • 1 sheet puff pastry
  • 6 golden delicious apples, cored
  • 6 Tb raisins
  • 3 tsp Gourmet Garden ginger paste
  • 6 Tb brown sugar
  • Several dashes cinnamon
  • 1 egg
  • 1 Tb water
  • 1 1/2 cups cool whip
  • 1 Tb Gourmet Garden lightly dried ginger

Instructions

  1. Preheat oven to 400F.
  2. On a lightly floured surface or a silicone making mat, roll puff pastry to 1/8". Cut into 6 equal sized squares.
  3. Place a cored apple in the center of each pastry square.
  4. Press 1 Tb raisins and 1/2 tsp ginger into each apple center. Press 1 Tb brown sugar over raisins and ginger. Sprinkle with cinnamon.
  5. Fold up corners of puff pastry to surround the apple and seal, pinching seams as needed.
  6. In a small dish, combine the egg and water with a whisk to create an egg wash.
  7. Place each wrapped apple on a silicone baking mat or parchment paper on a baking sheet. Brush each apple with the egg wash.
  8. Bake for 20-25 minutes until golden brown.
  9. Garnish with cool whip, dried ginger and mint.

This post was sponsored by Gourmet Garden. I received complimentary products from the sponsor for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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Thai Chicken and Potato Curry – #SRC

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Do you ever flip through a cookbook or a magazine and find that special recipe you always wanted to make? The exotic one with the special ingredients but the simplest of steps? As I was browsing through Corina’s blog at Searching for Spice, I came across this recipe for Thai Chicken and Potato Curry.

I was assigned Corina’s blog for this month’s Secret Recipe Club reveal, where a group of bloggers are given a new bloggers online cookbook to share a recipe of their liking.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

The beauty of this dish had me anticipating dinner. Even after eating at the buffet for my son’s birthday lunch, I still came home and made this wonderful meal, that even my husband enjoyed a second helping of, because it was that satisfying. Even my baby was gobbling up curry soaked rice. She loves to eat!

What I love about Corina’s blog is her variety of curry, spicy and savory dishes. She and I share a love of curries and ethnic foods. I think I may have to dog ear her entire blog, as a cookbook of my own collection to store away for safe keeping. She did, in fact, begin her blog as a way to record all of her recipes in one place. What a great way of keeping memories and favorites!

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Some recipes on her blog I was especially drawn to was her Chicken Katsu Curry, which was gorgeous fried chicken pieces served with a rich curry sauce, Capsicum Subzi, an Indian vegetable curry and rice dish, and a beautiful caramelized Banana Upside Down Cake. I’m telling you, her blog is endless. You really need to check it out! And here’s my version of her delicious Thai Chicken and Potato Curry which she points out, you can do just about anything with.

What I love about this recipe is that I was able to use my collection of fresh refrigerated herb pastes, like chili, ginger and lemon grass, and plucked leaves straight from my lemon tree. I chose bamboo shoots, baby corn and sweet peas as my accompaniment to the chicken and potatoes. This dish is a gorgeous coconut milk based yellow curry that is full of spunk. A true dish that belongs on my “make again” list.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Getting the curry sauce going.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Stirring in the chicken breast strips.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Stirring in the veggies after the chicken is cooked through.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Heated through and ready to serve.

If you really want to try an easy ethnic recipe, please put this on your list. Your tummy and taste buds will thank you!

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Thai Chicken and Potato Curry – #SRC

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 4

Per Serving 718 calories

Fat 32 g

Carbs 82 g

Protein 31 g

4


Thai Chicken and Potato Curry – #SRC

Ingredients

    Rice

  • 1 cup jasmine rice, dry
  • 1 1/2 cups water
  • For the Curry

  • 1 Tb peanut or macadamia nut oil
  • 1 tsp chili paste
  • 2 tsp garlic paste
  • 1 Tb ginger paste
  • 1 Tb lemon grass paste
  • 1/2 tsp turmeric
  • 1/2 black pepper
  • 2 Tb water
  • For the Dish

  • 13.5 oz can coconut milk
  • 8 oz chicken stock
  • 3/4 lb chicken breast, slice thin
  • 2 small golden potatoes, scrubbed and cubed
  • 5 oz can bamboo shoots
  • 15 oz can baby corn
  • 1/2 cup frozen sweet peas
  • 1 to 2 teaspoons fish sauce

Instructions

  1. Combine the rice and water in a medium saucepan. Bring the water to boiling, then reduce heat to low, cover and simmer until water is absorbed, about 20 minutes.
  2. In a small dish, combine the curry ingredients until blended.
  3. Heat a wok or non stick skillet over medium heat and add the oil. Pour in the curry and cook until it bubbles and thickens slightly, about 2 minutes.
  4. Pour in the coconut milk and add the potatoes. Stir to combine. Add enough of the chicken stock to cover the potatoes. Reduce heat to medium low and simmer, uncovered for about 10 minutes.
  5. Stir in the chicken and remaining chicken broth. Continue simmering until chicken is cooked through, about 5-7 minutes, stirring occasionally. Stir in the vegetables and heat through.
  6. Remove from heat and add the fish sauce to taste. Serve with jasmine rice.

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Guava Jerk Baby Backs and TLish Bean Salad – #HotSummerEats

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

There’s a first time for everything. I’m glad I got to share my first time with Pirate Jonny’s Guava Girl. My first time making baby back ribs that is. Baby back ribs are all about summer. So I couldn’t let #HotSummerEats go by without making some baby back ribs. Now I’d love to say I grilled these on the BBQ, but our BBQ is out of order, so oven baked it had to be. Either way, these flavors packed a nice punch to the tender and meaty ribs.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Dry rubbed to marinate all day in Caribeque Calypso Kick and then basted in Pepsi and Guava Girl Cooking and Grilling Marinade, these baby backs were sweet and succulent with a spicy kick. I’ve been told by Pirate Jonny’s that Guava Girl is a lot of work, but worth all the efforts. That it is. I love how natural it is too!

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

T.Lish Dressing and Marinades offered a great line of product to try out for this event too! I opted to make a refreshingly simple, sweet and tangy Three Bean Salad using her Sweet Garlic Dressing. What a perfectly rounded out meal. With bits of bacon and caramelized red onions, this bean salad is top notch perfection.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Wait no more for the perfect summer meal. Check out this recipe below, including more from fellow #HotSummerEats bloggers. And be sure the enter the giveaway for more of these tasty products!

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Dry rub the ribs.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Saute the bacon and onions.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Toss the bean salad with the dressing mixture.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Baste the ribs.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Broil the baby backs if desired.

 

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Guava Jerk Baby Backs and TLish Bean Salad

Prep Time: 6 hours, 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 7 hours, 45 minutes

Number of servings: 6

Per Serving 1547 calories

Fat 76 g

Carbs 149 g

Protein 74 g

6


Guava Jerk Baby Backs and TLish Bean Salad

Ingredients

    For the Baby Back Ribs

  • 3 lb baby back beef ribs, rinsed and patted dry
  • 1 Tb Caribeque Calypso Kick spice rub
  • 12 oz cherry Pepsi made with sugar
  • 4 oz Guava Girl marinade
  • 1 Tb cornstarch
  • 1 cup brown sugar
  • For the Three Bean Salad

  • 3 oz diced bacon
  • 1/2 cup sliced red onion
  • 14.5 oz green and wax beans, rinsed and drained
  • 15 oz garbanzo beans, rinsed and drained
  • 15 oz kidney beans, rinsed and drained
  • 1/2 cup T.Lish Sweet Garlic
  • 2 Tb apple cider vinegar
  • 1 Tb sugar
  • 1 tsp black pepper

Instructions

  1. Rinse and pat dry the baby back ribs. Rub 1 Tb Caribeque seasoning thoroughly into meat and wrap tightly with plastic wrap for 6-8 hours or overnight.
  2. For the bean salad, saute the bacon and onions over medium heat in a large skillet until bacon is done and onions are slightly caramelized, about 7-10 minutes.
  3. Stir in the drained and rinsed beans and remove from heat. In a small bowl, combine the T.Lish Sweet Garlic dressing, cider vinegar, sugar and pepper. Whisk together. Toss the dressing with the bean mixture and transfer to a covered container. Chill at least 30 minutes before serving.
  4. Preheat oven to 350F. Combine remaining ingredients as a marinade and heat in a saucepan over medium heat until reduced by nearly half.
  5. Unwrap ribs and place in foil lined baking dish. Pour marinade over ribs and bake, covered, for 30 minutes. Uncover and bake another 30 minutes, basting with marinade at 10 minute intervals. Place under broiler for 3-5 minutes for a good char, if desired. Cut baby back ribs along meaty portions for serving.

Notes

Serve baby back ribs with bean salad.

This post was sponsored by Pirate Jonny’s and T.Lish. I received complimentary products from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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Chai Curry Chicken Kabobs and Garden Cilantro Rice – #HotSummerEats

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

I’ve been grilling it up indoors for #HotSummerEats. I must admit, I get a little envious when my husband barbecues on the outdoor grill for the family. The cool calmness of babysitting food over a wild flame is the epitome of summer.
But lo I am tied to my indoor griddle as our backyard grill must be put to rest.
Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark
But I like it! I feel like I have power over the food. “I rotate you this way and you cook that way.” It’s still soothing.
And I had a lot of fun photographing this meal too! The bright summery colors and hearty bounty were extremely photogenic.
Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark
And I thank Intensity Academy for their unique Chai Curry Chup! When I opened the bottle and sampled a taste it immediately reminded me of spice and salt covered fruit on a hot day. These kabobs were meant to be basted in the sweet and spicy sauce.
Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark
And Gourmet Garden’s wonderful line of herbs and spices were perfect for mixing in the heart brown rice accompaniment!
This event has given us the opportunity to share our summer favorites and giveaway some goodies, so after you print out the recipe, don’t forget to enter the giveaway here, and check out the other bloggers as well!
Happy grilling!

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

 Some prep images.

 

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

A beautiful bounty.

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

Easy squeeze convenience.

 

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

Basting on some beautiful Chai Curry Chup.

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

*Brown rice derived from Back to her Roots right here.

Chai Chup Chicken Kabobs and Garden Cilantro Rice

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 4

Per Serving 908 calories

Fat 30 g

Carbs 137 g

Protein 31 g

4


Chai Chup Chicken Kabobs and Garden Cilantro Rice

Ingredients

    For the Chicken and Fruit Kabobs

  • 1.25 lb chicken tenderloins
  • 1 mango, peeled, pitted and cubed
  • 1/2 large papaya, seeded, scooped and cubed
  • 1 whole pineapple, peeled, cored and cubed
  • 1/2 cup Chai Curry Chub, plus more for brushing
  • For the Garden Cilantro Rice

  • 1 Tb butter
  • 1 1/2 cups brown rice
  • 2 3/4 cup water
  • 1 tsp chicken bouillon
  • juice and zest of 1 lemon
  • 2 Tb Gourmet Garden cilantro paste
  • 1 tsp Gourmet Garden garlic paste
  • 1 Tb Gourmet Garden lightly dried cilantro

Instructions

  1. For the rice, melt the butter in a medium pot over medium heat. Stir in the brown rice, lemon juice, lemon zest, water and chicken bouillon. Bring to a simmer, cover and reduce heat to low. Simmer, covered for 30-35 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes.
  2. Stir in the cilantro and garlic pastes. Garnish with light dried cilantro and lemon slices if desired.
  3. For the chicken, cut the tenderloins into 16 equal pieces. Place the chicken in a shallow dish and cover with 1/2 cup Chai Curry Chup.
  4. While the chicken is marinating, prepare the fruit, removing peels, seeds or cores as needed and cubing into bite sized pieces.
  5. Skewer the chicken and fruit on each of 8 skewers, alternating the chicken and fruit. Skewer the remaining fruit on each of 4 skewers.
  6. Prepare an indoor or outdoor grill with non stick spray. Grill over medium low to sear the chicken, then cover with foil to cook through, 10-15 minutes total. Use additional Chai Curry Chup to baste the chicken and fruit, rotating the skewers as needed to cook evenly.
  7. Keep covered until ready to serve.

Notes

Serve with Cilantro Rice. Makes 4 Servings, 2 chicken and fruit and 1 fruit skewer per person.

This post was sponsored by Intensity Academy and Gourmet Garden. I received one bottle of Chai Curry Chup and a variety of Gourmet Garden products from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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Cherry Chipotle Chicken Wings and Caribeque Shoestrings – #HotSummerEats

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

I’ve been on such a huge hot wing kick they’ve practically been coming out of my ears. So of course when I was asked on social networking what I would make with Not Ketchup’s Cherry Chipotle sauce, I immediately wanted to make hot wings with it, because -hello- it says “chipotle” on the bottle. That does mean hot, right?!
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark
And when I received my Cherry Chipotle sauce for our #HotSummerEats event, the first thing I did was taste it. It was delicious-sweet and tangy with the kicker spice. Yes the sauce was made for hot wings. And hot wings are made for summer.
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark
Caribeque also sponsored our event with a bottle of Calypso Kick seasoning. This jerk style seasoning complements any meal or side or appetizer with its bold flavor. So naturally I paired shoestring vegetables with the chicken wings to create a bed of deliciousness. The shoestring vegetables were so delicious that my four-year-old kept sneaking bites. He had no idea he was eating onions and zucchini!
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark
My favorite part about these recipes-they are so simple to prepare! If these recipes sounds good to you, please enter the contest here for your chance to win the products used and more! And for more recipes from this event check out these ideas from other bloggers below.
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark
Prepare the shoestring onions and zucchini to marinate before making the chicken wings. Begin by slicing the onions thinly with a mandolin and separating the rings. Using a vegetable spiralizer,  spiral cut the zucchini. Whisk together the milk, lemon juice, and seasoning and add the onions and zucchini to soak. Set aside and prepare the chicken wings.
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

So, so good!

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Coating the vegetables with flour and spice.

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Frying the coated vegetables.

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Draining the shoestring vegetables-so tasty with Calypso Kick!

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Cut the wings on the joints with ease.

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Coat the wings in the flavorful sauce.

 

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Cherry Chipotle Chicken Wings and Caribeque Shoestrings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Number of servings: 6

Per Serving 705 calories

Fat 39 g

Carbs 50 g

Protein 37 g

6


Cherry Chipotle Chicken Wings and Caribeque Shoestrings

Ingredients

    For the Chicken Wings

  • 2 pounds chicken wings
  • 6 Tb butter
  • 1/2 cup Not Ketchup Cherry Chipotle Sauce
  • 1/2-1 tsp Caribeque Calypso Kick (optional)
  • 5-8 dashes tabasco sauce (optional)
  • For the Shoestring Vegetables

  • 2 small onions, sliced thin
  • 2 zucchinis spiralized
  • 2 cups milk
  • 1 Tb lemon juice
  • 1/2 tsp Caribeque Calypso Kick
  • 2 1/2 cups flour
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp Caribeque Calypso Kick
  • dash salt

Instructions

  1. Prepare the shoestring onions and zucchini to marinate before making the chicken wings. Begin by slicing the onions thinly with a mandolin and separating the rings. Using a vegetable spiralizer, spiral cut the zucchini.
  2. Whisk together the milk, lemon juice, and seasoning and add the onions and zucchini to soak. Set aside and prepare the chicken wings.
  3. Fill a large skillet with about 1-2 inches of oil or a deep fryer and heat to 350°F or medium high heat.
  4. Cut the chicken wing tips from the chicken wings along the joint and discard. Cut the drum from the wing along the joint.
  5. Fry the chicken wing portions until golden brown about 10 to 15 minutes per batch. Drain on paper towels.
  6. Meanwhile, in a small sauce pan melt the butter and whisk in Not Ketchup Cherry Chipotle Sauce, 1/2-1 tsp Caribeque Calypso Kick (optional) and a few dashes of Tabasco sauce (optional).
  7. Toss the chicken wings in the sauce and heat through. Place in the oven to keep warm.
  8. Return to the onion and zucchini strings. Combine the flour and seasonings in a large bowl and whisk together.
  9. Using tongs, grab a that small amount of the vegetable mixture and shake off the liquid. Toss lightly in the flour mixture and shake off excess.
  10. Drop the coated vegetables into the same oil pot that was used for the chicken and fry until light golden brown. Transfer to a paper towel to drain and sprinkle with dash salt.
  11. Continue frying in batches until all vegetables are fried, drained and seasoned.
  12. To serve, place a pile of shoestring vegetables and top with 3 to 4 chicken wings per person.

This post was sponsored by Not Ketchup and Caribeque. I received one bottle of Cherry Chipotle Sauce and a seasoning bottle of Calypso Kick from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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Nutella Cowboy Oatmeal Cookies – #FillTheCookieJar

Nutella Cowboy Oatmeal Cookies | Famished Fish, Finicky Shark

Tonight I set out to make some cookies my dad would enjoy, but it turns out my kids enjoyed them just as much, if not more. They may have actually dubbed these their new favorite cookie.

Nutella Cowboy Oatmeal Cookies | Famished Fish, Finicky Shark

June’s theme for Fill the Cookie Jar (join the club here!) is Father’s Day-cookies your father would love. My dad loves a soft oatmeal cookie with plump juicy raisins. And oatmeal IS full of fiber.

Nutella Cowboy Oatmeal Cookies | Famished Fish, Finicky Shark

I decided to put a twist on the basic oatmeal raisin cookie however and aimed at a cowboy oatmeal cookie-you know, with all the mix-ins. But I added rich, creamy chocolate hazelnut spread with sweet flaked coconut and heart healthy chocolate chips.

Nutella Cowboy Oatmeal Cookies | Famished Fish, Finicky Shark

Best. Decision. Ever.

Nutella Cowboy Oatmeal Cookies | Famished Fish, Finicky Shark

The cookie dough alone-oh my! Do not bake these when you are hungry! You may have to dig out your fat pants.

Nutella Cowboy Oatmeal Cookies | Famished Fish, Finicky Shark

And without further ado, here is the recipe! And don’t forget to look below for more Father’s Day favorites.

Nutella Cowboy Oatmeal Cookies

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 44

Per Serving 171 calories

Fat 8 g

Carbs 23 g

Protein 3 g

44


Nutella Cowboy Oatmeal Cookies

Ingredients

  • 2 sticks unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup Nutella
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp, plus 1/8 tsp baking powder
  • 2 cups, plus 3 Tb quick oats, uncooked
  • 1 1/2 cups semi sweet chocolate chips
  • 2/3 cup shredded sweetened coconut
  • 2/3 cup raisins

Instructions

  1. Preheat oven to 350°F
  2. In a stand mixer combine the two sticks butter with the sugar and beat until light and fluffy. Add the Nutella and mix until combined. Beat in the eggs and vanilla and mix well.
  3. In a medium bowl combine the flour baking soda salt and baking powder and whisk lightly. Add the flour mixture to the butter and sugar mixture.
  4. Add the oats chocolate chips coconut and raisins and mix just until combined, scraping the bowl if needed.
  5. On a baking sheet lined with the silicone mat drop the dough by heaping tablespoons leaving space between each cookie about 12 cookies per sheet. Flatten the dough slightly with your fingers. Bake for 12 to 14 minutes until light golden brown around the edges.
  6. Cool two minutes on cookie sheets before transferring to a wire rack to cool completely.

Notes

Stored tightly covered at room temperature.

*Recipe derived from Quaker.

Garlic Surf in a Bowl – Garlicky Seafood Dip Bowls – #HotSummerEats

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Our current event #HotSummerEats has me really thinking about summer bonfires and beach waves. That alone is reminiscent of anything seafood in my opinion, especially hot broiled seafood.

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

When I received a complimentary bottle of Garlic Goodness from Intensity Academy for my participation in this event, I immediately knew I wanted to use it to garnish and infuse some hot seafood dip. And there is no better place to put it than in a fresh baked bread bowl. Intensity Academy’s Garlic Goodness is a garlic laced hot sauce full of vibrant color and original flair. Combined with salty flaked crab and fresh and bold crawfish, creamy cheeses and white wine, these bread bowls will fit right into your summer nights.

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Now I’m not much of a bread baker and I still need practice, so I borrowed a recipe from Half Baked Harvest and her Sourdough Bread Bowls. You can find that recipe here. When your bread bowls are baked and ready for filling, you can start your seafood dip.

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

But before you get to that, enter the giveaway for all things #HotSummerEats, including this delicious garlicky hot sauce!
Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Thank you Half Baked Harvest for this recipe!

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

The starting line up.

 

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Stirring in some crawfish meat.

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Creamy goodness getting mixed in.

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Off to the broiler they go!

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Garlic Surf in a Bowl – Garlicky Seafood Dip Bowls

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Number of servings: 6

Per Serving 1405 calories

Fat 72 g

Carbs 115 g

Protein 73 g

4


Garlic Surf in a Bowl – Garlicky Seafood Dip Bowls

Ingredients

  • 6 bread bowls
  • 1/4 onion, diced
  • 2 Tb bacon fat
  • 1/4 cup white wine
  • 12 oz frozen crawfish meat, thawed
  • 12 oz crab meat, drained and picked through
  • 1 1/2 Tb Garlic Goodness hot sauce or equivalent
  • 2 tsp Worcestershire sauce
  • 3 oz cheddar cheese, shredded
  • 5 oz mozzarella cheese, shredded
  • 1/2 cup sour cream
  • 2/3 cup mayonnaise
  • 1/4 cup parmesan cheese

Instructions

  1. Preheat oven to 350F.
  2. Heat a medium saucepan over medium high heat and add the bacon fat and 1/4 onion, diced. Stir and cook until onion is slightly translucent, about 3 minutes. Add 1/4 cup white wine and cook down slightly until wine is reduced by half, about 5 minutes.
  3. Add the thawed crawfish meat and drained crab meat. Stir in 1 1/2 Tb Garlic Goodness and Worcestershire sauce. Add the cheddar and mozzarella cheeses, sour cream and mayonnaise. Stir until combined. Pour the dip into a greased oven safe casserole dish and bake for 35 minutes until bubbly.
  4. Hollow out the bread bowls with a sharp knife or your fingers and divide the seafood dip into the bread bowls. Top each bread bowl with a Tb of Parmesan cheese and place on a baking sheet under the broiler for 2 to 3 minutes. Serve with bread pieces from hollowed out portions. Garnish with additional Garlic Goodness hot sauce if desired.

This post was sponsored by Intensity Academy. I received one bottle of garlic hot sauce from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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Cheers to #HotSummerEats Sponsors and a Big Thank You! Featuring El Papa Doble Grapefruit Daiquiri

Hot Summer Eats is here. Rallied by Camilla of Culinary Adventures with Camilla, a talented group of 18 food bloggers will be posting recipes for a week. From June 1st through June 8th, we hope to inspire you for your summer grill dates and cookouts, provide you with ideas for your beach bonfires, and get you planning those ice cream socials and cocktail hours. Not only will you find over a hundred summery recipe posts, but you can enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. See details below.

The Sponsors

(with links to their homepages, in alphabetical order)

 

And now I must say cheers! Cheers to our sponsors and thank you! Thank you with all the comedy and flair of Jimmy Fallon.

Thank you sponsors for giving me the opportunity to create and develop recipes that allow my kids to enjoy a thorough finger licking.

El Papa Doble Grapefruit Daiquiri | Famished Fish, Finicky Shark

Thank you—to Quirk Books and their beautiful published cookbook Summer Cocktails for showing me how delicious a Grapefruit Daiquiri (recipe below) can be.

Thank you—to Casabella and their wonderful Juicer and Reamer, without which I would not be able to thoroughly juice the grapefruit and lime for said Grapefruit Daiquiri. Or measure said juices with ease using the wonderful ounce markings on the side the juicer.

El Papa Doble Grapefruit Daiquiri | Famished Fish, Finicky Shark

Thank you—to Intensity Academy and their uniquely spicy bottle of Garlic Goodness hot sauce, without which I could not make my Garlic Surf Bread Bowl-Hot Seafood Dip (recipe here).

El Papa Doble Grapefruit Daiquiri | Famished Fish, Finicky Shark

Thank you—to Not Ketchup and their Cherry Chipotle Sauce, without which I would not be lucky enough to drench fried chicken wings and create Cherry Chipotle Chicken Wings (recipe here).

Thank you—to Caribeque for their spicy blend of jerk style seasonings called Calypso Kick, without which I couldn’t coat shoestring onions and zucchinis and whip up Caribeque Shoestrings (recipe here) of fried goodness that even my 4 year old couldn’t stay away from.

El Papa Doble Grapefruit Daiquiri | Famished Fish, Finicky Shark

Thank you—to Intensity Academy and their Chai Curry Chup, without which I could not skewer tender chicken loins and fresh fruit and bathe them in their wonderful sauce to make Chai Curry Chicken Kabobs (recipe here).

Thank you—to Gourmet Garden and their huge selection of fresh bottled herbs and lightly dried ones too, without which I could not easily stir in fresh cilantro to make Garden Cilantro Brown Rice (recipe here) or fill sweet pastry wrapped apples with spicy ginger and raisins to create Garden Ginger Apple Dumplings (recipe here).

El Papa Doble Grapefruit Daiquiri | Famished Fish, Finicky Shark

Thank you—to Pirate Jonny’s and their specially creative and long bottling process of Guava Girl Sauce that is “worth all the efforts”, without which I could not have slathered all over my baby back ribs to reveal Guava Jerk Baby Backs (recipe here), also featuring Caribeque.

Thank you—to TLish and their line of dressings and marinades including Sweet Garlic, without which I could not have paired a sweet and savory TLish Bean Salad (recipe here),  with the above baby back ribs.

El Papa Doble Grapefruit Daiquiri | Famished Fish, Finicky Shark

Yes, a many thank you to all of our sponsors and all of my sponsors that allowed me to showcase new recipes to my readers. And wish my readers the best of the luck in the contest below.

El Papa Doble Grapefruit Daiquiri | Famished Fish, Finicky Shark

While you wait for the recipes and the contest to end, start your summer off with this refreshing El Papa Doble Grapefruit Daiquiri. This daiquiri sings of summer with fresh squeezed lime juice and grapefruit, smooth light rum and a dash of pomegranate liquor. You’ll wonder why summer didn’t start sooner.

El Papa Doble Grapefruit Daiquiri | Famished Fish, Finicky Shark

You’ll find this recipe and many more in Quirk Books, Summer Cocktails, featuring many refreshing cocktails, and even backyard snacks and appetizers, like Scallop Ceviche-which I can’t wait to try!

Enter the giveaway below while you wait for the Grapefruit Daiquiri recipe to print. And while you are at it, check out the other bloggers too!

El Papa Doble Grapefruit Daiquiri

Total Time: 5 minutes

Number of servings: 1

Per Serving 190 calories

Fat 0 g

Carbs 15 g

Protein 0 g

1


El Papa Doble Grapefruit Daiquiri

Ingredients

  • 2 oz light rum
  • 1/2 oz pomegranate or cherry liquor
  • 3/4 oz fresh lime juice
  • 1/2 oz fresh grapefruit juice
  • 1/2 oz simple syrup
  • ice cubes
  • lime or grapefruit slice, for garnish

Instructions

  1. Combine rum, liquor, juices and simple in a shaker glass filled with ice and shake well until frothy. Strain into a chilled glass and garnish with a citrus twist of choice. Drink happy.

The Prizes

BenBella Vegan will provide one winner with one print copy of each of their Spring 2015 releases:Love Fed, by Christina Ross (March 2015); PlantPure Nation Cookbook, by Kim Campbell (March 2015); Plant-Powered Families, by Dreena Burton (May 2015); Happy Herbivore Guide to Plant-Based Living, by Lindsay S.

Nixon (May 2015); and China Study Quick & Easy Cookbook, by Del Sroufe (May

2015).

Casabellawill provide one winner with a trio of kitchen gadgets that are perfect for summer entertaining: a set of two large ice cube trays; a citrus juicer and reamer; and a cherry pitter.

Gourmet Garden will provide one winner with each of their stir-in pastes (basil, chili pepper, cilantro, dill, Italian herbs, garlic, chunky garlic, ginger, lemongrass, oregano, parsley, and Thai seasonings), each of their lightly dried herbs (basil, chili pepper, cilantro, ginger, and parsley), and two Gourmet Garden logo coolers.

Not Ketchup will provide one winner with a prize pack of four fruit ketchups – Blueberry White Pepper, Cherry Chipotle, Spiced Fig, and Smoky Date.

Quirk Books will send one winner a copy of their cookbook Summer Cocktails by Maria Del Mar Sacasa, photography by Tara Striano.

Spicely Organics will send one winner their Backyard Barbeque Gift Box.

T.Lish will provide one winner with each of the three current flavors of their dressings and marinades: Sweet Garlic, Asian Sesame, and Chipotle.

Members of the Sauceology Group have donated a summery prize pack that includes six delicious products. You will receive either the Calypso Kick or Island Thyme Spice Rub from Caribeque, Garlic Goodness Hot Sauce and Chai Curry Chup from Intensity Academy, Roasted Tomato Vinaigrette from Out of the Weeds, Guava Girl Gourmet Grilling Sauce from Pirate Jonny’s, and Southern Gold Barbeque Gold Sauce from Voodoo Chef.

 

 

 

The Giveaway

a Rafflecopter giveaway

Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden,

Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books,

Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own.

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