FoodFash

Adventure Begins in the Kitchen

Mango Avocado Salsa

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I’ve been mass consuming avocados and mangos lately.  Partially because I love them, but mostly because they’re always on sale for a dollar around these parts.  It seems criminal to not pick up at least two of each when they’re only a dollar.  Just criminal.

Surprisingly, I haven’t made mango avocado salsa since I first started FoodFash (gasp!).  You can check out the original salsa post here and feel free to tease me about my sass and rough camera skillz.

Revamped FoodFash Mango Avocado Salsa

1 ripe, but firm, avocado, cubed

1 ripe mango, cubed

1/4 to 1/3 cup fresh cilantro, chopped

juice of two small limes

sprinkle of cayenne pepper

salt to taste

I created this mix to scoop atop scallops, but made an abundance for leftovers because it’s so, so delish.  The added kick of the cayenne was a total win.  Oh!  And the little lime green impulse buy pictured above was another win.  Citrus squeezer > citrus juicer, for sure!

Sriracha Kale Chips

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Watching the incredibly cute video below reminded me that kale chips were on my baking to-do list.

Cute, right?  I love when he says “it seems to me that we can either pay the farmer or we can pay the hospital”.  So true!

Knowing that I’d want a spicier chip, I added a hefty amount of Sriracha.

Foodfash Sriracha Kale Chips

8 ounces of kale, de-spined and broken into bite sized pieces

2 tablespoons of olive oil

2 tablespoons of Sriracha

salt to taste

Preheat oven to 350 degrees.  Mix the olive oil and Sriracha in a small bowl.  Dry the kale completely and then drizzle the olive oil and Sriracha mix over the kale.  Use your hands to massage the kale, making sure that every piece has been coated.  Place the kale on a parchment paper lined cookie sheet and bake for 30 to 35 minutes or until the kale is crispy.

The kale chips were exactly what I was expecting taste-wise: crispy, spicy goodness.  However, I did not anticipate how addictive they’d be.  I placed the bowl of chips next to me as I was editing photos and by the time I was finished with the photos, the kale chips were finished as well.  Oops!

Do you find kale chips addictive?  Have you tried any surprisingly good flavor combos?

Sick Of Sriracha Yet?

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I really hope that the answer to ‘Sick Of Sriracha Yet?’ is a unanimous ‘Heck No!’.  Cause I can’t stop, won’t stop.

I’m just kidding, I’ll stop, but only when I run out of inspiration.  Right now I have dreams of creating my own version of The Sriracha Cookbook, some kind of vegetarian edition.  A virtual vegetarian edition.

FoodFash Sriracha Deviled Eggs

5 Hard Boiled Eggs

1 TBSP Mayo or Vegenaise

1/2 TBSP Dijon Mustard

3 TSP White Vinegar

1 TSP Sriracha

Salt to Taste

Slice the hard boiled eggs in half, and hope for mostly good looking eggs and one or two ugly ducklings.  Mix the remaining ingredients in a bowl and stuff some of the mixture into an ugly duckling egg half and… Eat it.  The ugly ducklings are taste testers, you see.  Adjust spice/seasoning in the remaining mix and then stuff the rest of the egg halves.

Oh and make them pretty with a pearl of Sriracha, which adds a little extra kick!

I will never be able to live up to my mom’s deviled eggs, she’s the queen.  But this is a really good rendition of a classic dish and a fun way to use Sriracha.  So good that I ate all ten halves.  Ten!  For those of you that struggle in the math department, that’s FIVE WHOLE EGGS!  Something about that sounds so creepy…

 

A Spicy Exploration

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And so it is… my Sriracha exploration continues.  Tonight’s concoction?  Sriracha hummus.

I made two batches just in case the spicetastic version was a complete fail.

A failure wasn’t in the cards tonight, cause Sriracha hummus is the jam.

I used almost the entire container of the orange-colored hummus on my sandwich and then added shredded carrots, baby cukes (sliced lengthwise), and sprouts.

A super fresh wrap with a  hint of spice = the perfect post-Bayshore dinner!