Day 4 of Game Day Recipes week! One of my all time favorite foods is sushi. It makes me grow closer to Angelo every time we go. It could be because there is no graceful way to stuff a whole piece of sushi in your mouth as much as I try and so it creates quite vulnerability haha! Or it could be because some of our very first dates were at a sushi restaurant in El Paso, TX.
I was thinking about how I would love to see sushi on a party spread any day of the week, and wondering how to make it my own and game day friendly. These cute little sushi tostadas have all of the flavor of a sushi roll, but in a tostada form! The shrimp tempura is crunchy and cooks the shrimp perfectly. The rice is seasoned to perfection and pairs so well with the seaweed paper (which actually has a taste on its own, who knew!?). Of course avocado is always a welcome ingredient in my sushi, and the toasted sesame seeds look pretty and add a nice toasty flavor! This beautiful appetizer will be a hit at your game day party or tailgate!
Shrimp Tempura Sushi Tostadas
Makes: 12 Tostadas
For the sushi rice:
1 cup rice (I used jasmine)
1 ½ cup water
2 Tbsp seasoned rice vinegar
1 Tbsp granulated sugar
- Pour water, vinegar, and sugar in medium sauce pan. Stir to dissolve the sugar.
- Heat on high until bowling.
- Stir in rice. Bring to a boil then cover and turn down to simmer.
- Simmer for 15 minutes, stirring occasionally.
- Let cool completely before assembling tostadas (about an hour or so).
For the shrimp tempura:
1 lb small shrimp, cleaned and uncooked
1 Tbsp cornstarch
2-3 cups canola or vegetable oil
1 Tbsp sesame oil
1 cup flour
1 cup ice cold water
- In medium bowl, pour in flour.
- Mix cold water and egg in separate bowl.
- Slowly pour egg mixture into flour, gently stirring. Lumps are good.
- Place shrimp and cornstarch in gallon bag. Shake to fully coat each shrimp.
- Heat 1 ½ inch canola or vegetable oil (2-3 cups depending on your pan size) and sesame oil in a sauté pan over medium heat.
- When a little pinch of cornstarch bubbles, it is ready.
- Place shrimp in tempura batter and coat. Carefully drop in shrimp, in 3 batches so as to not crowd the pan. Cook two minutes, separating shrimp if they get stuck together while frying.
- Put cooked shrimp on paper towel lined plate. Set aside.
4 pieces seaweed paper
¼ cup mayo
4-5 tsp siracha sauce
2 tsp roasted sesame seeds.
- Roast seaweed paper for 4 minutes in 300°
- Using round cookie cutter, or scissors, cut seaweed paper into 12 3 inch circles.
- Peel avocado skin with peeler. Then carefully peel 24 pieces of avocado flesh with peeler (this is to ensure the avocado is thin like in real sushi).
- Mix mayo and siracha in small bowl. Put in zip baggie. Set aside
- Oil hands as rice will be sticky. Place a spoonful of rice on each seaweed paper tostada.
- Place 2 pieces of avocado on each tostada.
- Put 3 shrimp on top of avocado.
- Snip the very corner of the baggie with the spicy mayo. Squeeze spicy mayo over each round in pretty lines, moving hand back and forth over tostada.
- Sprinkle sesame seeds over tostadas.
Is anyone else getting excited for football weekends? If you’re still not there, I have got a recipe that’s sure to fire up your game day motivation! It’s Day 3 here for Game Day Recipes Week and I’m excited about this one!
I have to admit, when I go to a restaurant I am always looking for a turkey club sandwich on the menu. I know, some may consider that boring when there are so many other options on the menu. I love each component and how they come together in one sandwich, and you really can’t go wrong with a traditional club. I created this recipe because an egg roll is a great way to transform the classic turkey club into something game day ready, convenient, and a little more exciting than what I’m always looking for on a menu ;).
The ingredients are diced up miniature and stuffed into a fun egg roll, with a great dipping sauce on the side. The cheese melts in the oven, while the vegetables still have a crunch, and the bacon and turkey are smokey and salty. The mustard mayo sauce has a nice kick to it, while being cool and creamy. It is one fantastic bite of food!
Turkey Club Eggrolls
1 cup tomato, diced
½ cup kosher dill pickle, diced (I used one full pickle to get ½ cup)
1 cup shredded lettuce
5 pieces of cooked bacon, crumbled
2 cups deli turkey, diced (about 1/3lb)
4 slices cheddar cheese, diced
12 lumpia wrappers (egg roll wrappers), thawed
¼ cup mayo
¼ cup yellow mustard
2 Tbsp Dijon mustard
1 tsp siracha sauce
- Preheat oven to 400°.
- Dice up tomato, pickle, turkey, and cheese.
- In large bowl, mix together tomato, pickle, lettuce, bacon, turkey, and cheese.
- Take an egg roll wrapper and place ¼ cup of turkey mixture in the middle.
- Wet edges of wrapper with water and wrap tightly. Put on lightly greased cookie sheet seam side down.
- Repeat with next 11 wrappers.
- Spray cooking oil on tops of egg rolls.
- Cook for 10 minutes, flip, and cook for another 8-10 minutes.
- Mix together mayo, mustards, and siracha sauce as dipping sauce.
Day 2 of Game Day Recipe week and I’m debuting these SO GOOD buffalo ranch chicken wings. I don’t think you can have a proper game day spread without something spicy. And wings are a no brainer- simple, yummy, finger food! Of course dipping spicy wings in ranch is always tasty, but I wanted a new way of getting that cool ranch flavor! (lesson here: don’t be afraid to experiment and try new ways!)
Before I really dived in headfirst into cooking and baking, I thought there were certain things that you could only get at a restaurant for it to actually be good. But my hubby encouraged me and would ask for things (wings being one) that made me at least attempt. And believe me, most things are easier than you would think and sometimes turn out better at home! I can’t believe how easy oven baked chicken wings are! Your party guests (and you, more importantly) will love these!
Buffalo Ranch Chicken Wings
12 whole chicken wings
1 cup all purpose flour
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
1 cup buffalo sauce
1 packet ranch seasoning
- Preheat oven to 475°.
- Put flour, chili powder, paprika, garlic powder, black pepper, and salt into a gallon zip bag. Seal and shake to mix.
- Place chicken wings in flour mixture and seal and mix and shake the bag until wings are fully coated.
- Place wings on a sheet pan covered in foil.
- Bake for 50 minutes, flipping wings halfway.
- While wings are baking, pour buffalo sauce and 1 Tbsp ranch seasoning into large bowl and whisk until combined.
- When wings are done, turn oven up to 500° put them in buffalo sauce and ranch mixture and stir to fully coat each wing.
- Place wings back on sheet pan and generously sprinkle each wing with the rest of the ranch seasoning packet.
- Cook 8 more minutes in oven.
If you haven’t tried goat cheese, you are missing out! I have to admit, sometimes unconventional ingredients can be intimidating to cook with. My advice- try new things when you go to dinner parties or restaurants and then use it in a recipe in your own kitchen!
A dinner party of Angelo’s friends when we were stationed in San Antonio is actually what inspired this recipe. He had this amazing charcuterie board filled with breads, prosciutto, fruits, veggies, and goat cheese with cherries on top. It was my first time trying goat cheese. It is creamy and tart, and pairs well with many ingredients. The toasted, buttery bread and tomato bacon jam with fresh basil on top creates the perfect bite!
This is a great appetizer to show your fancier side at dinner parties.
Whipped goat cheese and tomato bacon jam tostinis
1 loaf Italian bread, sliced ½ inch thick and buttered
4 oz (1/2 cup) goat cheese
½ cup cream cheese
1 Tbsp corn starch
¼ cup sugar
½ cup water
1 Tbsp oil
5 slices bacon
2 Tbsp butter
1 pint grape tomatoes, halved
½ tsp salt
½ tsp oregano
½ tsp chili powder
3 basil leaves, cut into thin strips
- Let goat cheese and cream cheese sit out for 30 minutes to soften.
- Broil buttered bread on high until browned (about 5 minutes). Set aside.
- Cream together goat cheese and cream cheese with mixer until fluffy. Set aside.
- In sauté pan, add oil over medium heat. Add bacon and cook until crispy.
- Remove bacon and add butter to same pan. Once melted, add tomatoes and spices. Let tomatoes cook down, stirring frequently, about 8-10 minutes.
- Chop bacon and add to tomato mixture.
- Stir cornstarch mixture into tomato mixture.
- Spread goat cheese mixture onto tostini, then add tomato mixture. Top with fresh basil.
- Serve immediately.