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.
This recipe was really a turning point for me in regards to my home-cook confidence. Angelo LOVES pho. Like so much that we traveled over an hour to get a bowl of pho back when we were stationed in San Antonio. That was my first time having it, and it didn’t disappoint. It is this big bowl of goodness, with yummy rice noodles, perfectly cooked beef, crunchy bean sprouts, savory broth, and fresh herbs. I really thought it was just something you had to leave your house and go to an actual Vietnamese restaurant to get. But, a while ago Angelo said it sounded so good and asked if I could make it. After some research and adding my own spin, my very own Pho was waiting for him when he got home from work. Wife for the win!
This broth only has to simmer for ½ hour, which is way less time than the traditional way. I also found already thinly sliced beef in the meat section of my grocery store that made things easier as well. Rice noodles can be found in the international section of the grocery store along with some other ingredients in this recipe. YOU CAN DO THIS!
Fast and Simple Pho
Makes: 6 servings
12 cups beef broth.
2 Tbsp soy sauce
1 tsp siracha
2 Tbsp rice wine vinegar
½ Tbsp hoisin sauce
2 tsp sesame oil
1 tsp ginger, minced
1 tsp dried basil
¼ cup green onions, chopped
¼ cup cilantro, chopped
1 package rice noodles
2 cups bean sprouts
1 lb boneless beef short ribs, sliced ¼ inch thin (or any thinly sliced meat in fresh beef section)
- In large stock pot, add beef broth, soy sauce, siracha, rice wine vinegar, hoisin sauce, sesame oil, ginger, and basil. Bring to a boil then turn down to simmer.
- Simmer broth for ½ hour.
- Cook rice noodles according to package.
- If using boneless beef short ribs, place them in the freezer for 15 minutes, then take out and slice as thinly as possible with sharp knife.
- To assemble the bowl: place a handful of rice noodles and bean sprouts in a bowl. Place meat on top in one layer. Spoon simmering broth over, making sure to fully cover meat (it will cook from the heat of the broth). Add some green onions, cilantro, and siracha sauce if desired.
Get ready for a refreshing, tart, and healthy drink. Every so often, my husband, Angelo, and I will try to get off coffee, (I mean hey, we can try right!?) but it is difficult to quit caffeine cold turkey. Green tea has so many health benefits; it boosts your metabolism, is loaded with antioxidants, improves your brain function, and has some caffeine (yay!). Hot green tea is great with some honey and lemon juice, and warms your soul, almost as much as coffee. However, I created this recipe because I would let my green tea steep, but after running around with two toddlers, by the time I could get to drinking it, it was almost cold. Insert the idea of a healthy lemonade! Lemon juice actually helps quench your thirst and aids in digestion. I love the bite ginger has, giving this lemonade an another depth of flavor. It also has a ton of health benefits including being an anti-inflammatory. I love using honey as a sweetener because it is a great alternative to sugar, and less is more because it is so naturally sweet. Get your caffeine fix, and feel healthy while doing it.
Ginger green tea lemonade
4 cups water
12 green tea bags
6 lemons, juiced
2/3 cup honey
1 tsp grated ginger
3 slices ginger
4-5 cups ice cubes
- Boil 4 cups water in teapot or pot.
- Pour into pitcher and drop in tea bags, grated and sliced ginger. Let steep for 20 minutes.
- Take out tea bags and ginger slices. Add in lemon juice and honey. Stir well.
- Add in enough ice to double the amount (4-5 cups should do it).
- Serve with fresh lemon wedges.
*You can double this recipe and have a big batch in the refrigerator all week!
**Use a spoon to peel the skin off the ginger root
Tender shrimp, spicy sausage, al dente potatoes, crispy corn, all in one pot. This soup tastes just like a low country boil, only better because you can use a giant piece of bread to sop up the amazing buttery broth! Any kind of soup or chili is one of my favorite things to cook and eat (that’s a given, always a given), because it’s all about building the flavors and letting the food do the work. Although there are very few ingredients, they all work together to create a smooth, creamy chowder, with depths of flavor. When first tasting it, it is buttery, but then the classic Old Bay Seafood Seasoning comes through without being overpowering, as the lemon cuts the hotness. Summer time in a bowl.
Shrimp Boil Chowder
Makes: 8 servings
2 Tbsp oil
4 Tbsp butter
½ of an onion, chopped
4 cloves garlic, minced
1/3 cup flour
6 cups chicken broth
2 cups water
1 lb cleaned shrimp
1 (12.8 oz) package Andouille sausage, cut into slices
1 Tbsp Old Bay seasoning
1 lb baby potatoes
2 cups corn, fresh or frozen
juice of ½ lemon
- In a bowl, combine shrimp, sausage, one tablespoon oil, and Old Bay seasoning. Mix well.
- In a large pot, heat 1 tablespoon over medium heat. Add shrimp and sausage and cook for 3 minutes, stirring occasionally.
- Remove sausage and shrimp and set aside. Add butter to pot and then oil. Once melted, add onion. Cook until onions are soft and translucent.
- Add garlic and cook for 30 seconds, then add flour. Cook for a minute, stirring.
- Whisk in chicken broth and water.
- Add potatoes and corn. Bring to a boil. Simmer for 12-15 minutes, or until potatoes are tender.
- Add shrimp and sausage back into pot and the juice of ½ a lemon. Simmer for an additional 2 minutes.
*I cook the shrimp with tails on to get as much flavor as possible (the shells of shellfish have TONS of flavor), then remove tails while soup is cooking to make it easier to eat.