Appetizers & Snacks Archives – The Kitchen Paper

Cranberry Pulled Pork Sliders with Apple Fennel Slaw

Mary — Fri, 09 Nov 2018 16:51:48 +0000

I know cranberry and turkey sandwiches are a thing after Thanksgiving, but as someone who doesn't love turkey I propose we move to cranberry pork sandwiches. Are ya with me? Who doesn't love pulled pork? Pork shoulder + slow cooker = tasty, melty, delicious meal with minimal effort.

This sandwich has a few key components. First, clearly, the cranberry pork. I threw fresh cranberries and a big ol' pork shoulder in the slow cooker (along with some other goodies) and let it cook slowly through the day. By the end of the day it was easy to shred with forks and put on this sandwich! So so tasty. Second, apple fennel slaw. Oh. My. Goodness. I didn't even think I liked cole slaw until I made this! Even better: you can make it ahead of time! Third: quick cranberry sauce. I just simmered my extra cranberries on the stove with a tiny bit of water and sugar for a quick cranberry sauce - easy, fast, and a great addition to the sandwich.

Last and certainly not least - because you cannot have a sandwich or a slider without the bread - Dave's Killer Bread Rock 'N' Rolls®! These limited-edition rolls are so soft. I ended up eating a lot of them plain (or with butter!), to be honest, because I loved the texture so much! Along side that amazing light texture, they pack a punch with 8 grams of whole grains per serving. They're made with real, organic sweet potato and a sprinkle of cinnamon spice. They don't use any weird additives, dough fillers, artificial preservatives, or high fructose corn syrup (YAY!). As if you needed any more convincing: they're certified USDA organic, Non-GMO, and vegan!

What are your go-to post-Thanksgiving meals?

Cranberry Pulled Pork Sliders with Apple Fennel Slaw

Author: Mary
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 4-6 servings

Print Recipe

Description

Slow cooker cranberry pulled pork sliders are topped with a tasty apple fennel slaw for a delicious fall sandwich!

Ingredients

Units

Pulled Pork

2lb pork shoulder
½ tsp each salt & pepper
6oz fresh cranberries
1 tsp worcestershire sauce
⅛ cup apple cider vinegar
⅛ cup broth (I used chicken, but you could use veggie or other)
1 onion, sliced
3 garlic cloves, chopped
1” ginger root, minced
⅓ cup brown sugar

Apple Fennel Slaw

1 green apple
½ of a small Napa cabbage
1 fresh fennel bulb
¼ cup olive oil
⅛ cup white wine vinegar
1 Tbsp lemon juice
salt & pepper

Quick Cranberry Sauce

1 cup fresh cranberries
1 Tbsp water
⅛ cup sugar

Assembly

Instructions

Lightly rub the salt & pepper evenly around the pork shoulder. Add it, along with the remaining pork shoulder ingredients, to your slow cooker. Cook on low for 8 hours
To make the slaw, slice the apple, cabbage, and fennel in the thinnest slices you can manage (especially the fennel). In a separate bowl, whisk together the olive oil, vinegar, lemon juice, and about ¼ each salt & pepper. Combine with the sliced apple, cabbage, and fennel. Toss to combine.
For the quick cranberry sauce, combine all of the ingredients in a small saucepan. Cook over medium-low heat, stirring and squishing the cranberries as they soften. Once thickened (10-15 minutes), taste and add more sugar if needed.
When the pork is done use two forks to shred it in the crock pot (or you may remove it, but then put it back and mix with the juices!).
To assemble the sliders, layer a small handful of arugula, pork, slaw, and cranberry sauce on a Dave's Killer Bread Organic Sweet Potato Rock n' Roll.

Keywords: cranberry pulled pork sliders

The post Cranberry Pulled Pork Sliders with Apple Fennel Slaw is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Winter Vegetable Salad Rolls

Mary — Wed, 14 Mar 2018 12:00:22 +0000

These. freaking. SALAD ROLLS!!! I'm actually vv excited to share these with you guys. I guess I should be vv (as in, very very) excited to share all things with you, but tbh: blogging gets tiring. Blogging and working a demanding day job gets tiring. Blogging about food when you struggle to find balance between health and enjoyment - IT'S DEMANDING! I realize this is all pretty first world problem-ish (oh poor me, what kind of food should I CHOOSE to blog about?), so let's just nip that right now: I'm really grateful to be able to blog about whatever kind of food I want. But creative burnout is a thing. And I think I've been suffering from it lately (like ... the last 1.5 years at least).

But guess what? I dreamed these babies up recently (maybe 4 days a week at work is letting my creative juices flow again!) and was SO PSYCHED about them. So then I took my sweet time preparing the rainbow of veg, chatted on the phone while rolling all of these salad rolls up, and DEVOURED THEM in my kitchen, alone, spooning heaps of homemade spicy peanut sauce onto them. It was awesome.

In reality, these really aren't that different from normal salad rolls. They have some of the typical culprits: carrots, cabbage, cilantro (and/or mint, and/or basil). But I added grated brussels sprouts and roasted delicata, which are some of my winter staples, as well as watermelon radishes BECAUSE HELLO THEY ARE SO PRETTY. I'm not sure they count as a winter veg (but, they do grow pretty easily in colder weather??), but here they are. Also tofu. Tofu is not a veg at all, but fills you up and adds protein and good texture and all that jazz. Can peanut sauce be considered a winter veg? It certainly has been in my diet lately! If you saw my IG stories last night (lord help us all) you'll know I have nooooo shame in putting peanut sauce on literally anything. Toast/eggs/PEANUT SAUCE. Most of you thought that was a complete abomination, but let me tell you: it's delicious. No shame.

So let's hear from you guys (comments, helloooo): what would you put in your dreamy winter vegetable salad roll situation? That's the best part of salad rolls (besides the peanut sauce): you can put whatever you want in them!! The only other version I have on this site, from YEAAARS ago, has grilled peaches in them. Totes summer salad rolls.

Winter Vegetable Salad Rolls

Author: Mary
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

These healthy salad rolls have winter vegetables like brussels sprouts and delicata squash, along with some traditional fillings like carrots, cabbage, and cilantro. Dip these in peanut sauce for a healthy, delicious meal or appetizer!

Ingredients

Units

1 large delicata, sliced to ¼" half moons
1 tsp olive oil
1 pinch of salt
1 package of firm (not silken) tofu
3 large carrots, julienned or shredded (raw)
1.5 cups finely shredded purple cabbage (raw)
½ cup thinly sliced watermelon radish
1.5 cups thinly shredded brussels sprouts (raw)
1 small bunch of cilantro
12-15 rice paper wrappers (dry)
peanut sauce!!

Instructions

Preheat your oven to 400F. Toss the sliced delicata with the olive oil and salt, spread in a single layer on a baking sheet, and bake for 15-20 minutes, or until fork-tender. Remove from the oven and let cool a bit as you finish preparing the other ingredients.
Drain the tofu, then cut it into ¾" thick strips (roughly 1" x 4" x ½ or ¾").
To assemble the salad rolls, dip a wrapper into a shallow dish filled with very warm water. Gentle shake until it softens up (but don’t leave too much longer!). Carefully remove (bring some excess water with you) and set on a flat counter, plate, or cutting board. If things get sticky, you can use a lightly oiled surface, or a wet kitchen towel.
Lay the wrapper flat, then layer one piece of tofu, and then a small handful of the remaining ingredients (except for peanut sauce) in a 4" wide section starting about ⅓ of the way up the wrapper. Optionally, add a little bit of peanut sauce into the wrapper, or a dash of fish sauce.
Fold the bottom of the wrapper up over the ingredients, roll snuggly to get them all together, then fold in both sides, and continue rolling until the top is completely sealed.
Set aside, and repeat with the rest of the ingredients.
Serve with plenty of peanut sauce!

The post Winter Vegetable Salad Rolls is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Spicy Almond Sauce

Mary — Wed, 14 Feb 2018 13:00:40 +0000

I know, I know. It's Valentine's Day, and I'm posting a recipe for spicy almond (butter) sauce. "How unromantic" you might think. Well, not for me! This recipe is perhaps the most exciting recipe of the year (not calendar: the entire last year!!) for me. I really might be in love with this almond sauce. (Sorry Marc. Except not that sorry cuz he loves it too!)

This is essentially the best spicy peanut sauce you've ever had, but made with almond butter instead of peanut butter. To be totally clear: I also make this with peanut butter. And I plan to make it with cashew butter. I think the possibilities might be endless here (this ring a bell for anyone? ha!). Full disclosure, this recipe is based off of a recipe my friend/coworker David shared with me - he got it offline somewhere way long ago, I think, and so I have no clue who to actually give any credit to. That said, I did make a fair number of adjustments.

The key to this recipe is getting everything ready (mise en place!), and then just adding the ingredients, whisking, simmering, and ... that's it. It's seriously that easy. Then put it on ALL THE THINGS! I put this on veggies all the time, or use it as a dip (mostly for veggies...), in wraps, on noodles, etc. It may or may not be 100% addictive, so make at your own risk. I try to make a batch at the beginning of each week, and then scoop out a hefty dollop to throw into my lunch. #MEALPREP

I know I've been MIA and promising life updates soon - because there is much to update about - but again: you're just gonna have to wait. Between buying a home while selling a home, working two jobs, regaining my active lifestyle, managing a social life, and more: I've been a bit occupied. I'll be back with a vengeance after we move, though! Then my Fridays will be filled with cooking and blogging and NOT with errands and paper-signing. Woohoo!

Spicy Almond Sauce

★★★★★ 5 from 1 reviews

Author: Mary
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: ¾ quart

Print Recipe

Description

This spicy almond sauce recipe is an almond version of the best peanut sauce you've ever had. It's quick to cook, can be as spicy as you want, and goes well on almond any food.

Ingredients

Units

2 tsp sesame oil
10 cloves of garlic, finely minced or pressed
1 tsp fresh ginger, finely minced or pressed
5 Thai chiles, finely minced*
1 cup smooth almond butter
½ cup soy sauce
1 Tbsp fish sauce
1 can full-fat coconut milk
3 Tbsp lime juice
3 Tbsp honey
1-2 tablespoon chili garlic sauce

Instructions

Prepare and measure all of your ingredients before beginning.
In a medium-sized saucepan over medium heat, add the sesame oil, garlic, ginger, and chiles. Cook, stirring frequently, until the chiles begin to soften (3 minute).
Add the almond butter and soy sauce and stir (or whisk) until smooth. Add the fish sauce, mix to combine.
Add the coconut milk, lime juice, honey, and chili garlic sauce and again whisk until completely smooth.
Continue to whisk, making sure to not let the bottom burn, and bring the mixture to a simmer. Let simmer for five minutes before removing from the heat.
Serve immediately, or let cool and store in an airtight container in the refrigerator.

Notes

*For the chiles: I leave seeds in and go for some spice — you can leave seeds out, or opt for a less-spicy chile!

The post Spicy Almond Sauce is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Green Chile & Cheese Deviled Eggs

Mary — Wed, 24 Jan 2018 13:00:35 +0000

This post is sponsored by La Terra Fina. Thank you for supporting the brands that keep The Kitchen Paper alive!

This recipe literally includes two ingredients. TWO. Eggs + La Terra Fina Green Chile & Cheese Dip & Spread. Does it get any easier than this? Game day snacks just got waaaaay easier. WAY easier! These take just a few minutes of active time, and taste so darn good with minimal effort.

Can you believe how fast January is going? I'm not really a superbowl person, BUT it happens to fall on my (THIRTIETH) birthday this year, so I'm acutely aware of Superbowl Sunday right now! Coming in hot! Are you all watching the game? I'm probably not... I have a ladies soup swap in the morning, and then plan to eat donuts and go do something fun and active. And probably have a tasty tasty bday dinner! All very tbd.

Have you made deviled eggs before? I honestly had not, but loved making these. They were so easy! The hardest part is peeling the eggs. There seem to be so many tricks out there for making them peel easily, but none of them seem to work for me! What are your tricks!? I have seen a video of someone just picking off two spots - one on the top, one of the bottom - then BLOWING THE EGG OUT in one fell swoop. I figured I'd give that a go, and while it certainly did not blow the egg out of the shell, it did loosen the shell enough to peel quickly and easily. And get eggshells all over my lips. Ha!

Making the filling was so easy - I just scooped out the yolks, and threw them in the food processor with the green chile & cheese dip. A few long pulses later, I had a creamy spicy filling ready to go! You could pulse longer, if you want it really creamy - I opted to keep a few chunks in tact. I then spooned it all into a pastry bag, piped it into the eggs, garnished with some cilantro, and was DONE! How's that for an easy game-day snack?

Have a wonderful rest of your week!! xo

Green Chile & Cheese Deviled Eggs

Author: Mary
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 12 halves

Print Recipe

Description

This two-ingredient game day snack is easy and spicy, thanks to green chile & cheese dip used to make the filling.

Ingredients

6 eggs
¾ cup La Terra Fina Green Chile & Cheese Dip & Spread
1 Tbsp chopped cilantro for garnish (optional)

Instructions

Cover the eggs with 1" of cold water in a large pot. Bring to a boil, then cover, remove from heat, and let sit for 15 minutes.
After 15 minutes, drain, and transfer the eggs to an ice bath for at least 3 minutes.
Peel the eggs, cut in half length-wise, then carefully scoop out the yolks and set aside.
Combine the yolks and the La Terra Fina Green Chile & Cheese Dip & Spread in your food processor.* Pulse until combine and semi-smooth.
Either use a spoon, or transfer to a pastry bag, and divide the filling among the empty wells in the eggs.
Garnish with chopped cilantro.

Notes

*You can do this by hand with a fork, if you want, but it will remain a bit chunkier.

The post Green Chile & Cheese Deviled Eggs is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Bacon Jam

Mary — Wed, 17 Jan 2018 13:00:29 +0000

This post is sponsored by Crunchmaster. Thank you for supporting the brands who keep The Kitchen Paper running!

Two words: Bacon. Jam. BACON JAM! Have you guys had bacon jam before? It's sweet, it's savory, it's spicy (if you want it to be), and it's applicable to almost all food situations. That's an exaggeration, but there ARE a ton of great uses for this: on a breakfast sandwich, with eggs, in/on potatoes, on a PB&J, on waffles, on a BLT, in a grilled cheese, as a dip, on a cracker with goat cheese (as pictured here) - need I go on? I think not.

I'm partnering with Crunchmaster this year for their "____master" campaign - my choice to master? BALANCE. BALANCEMASTER! If you follow me on instagram, you know I've been struggling to find balance in my life between various jobs, social activities, physical activity, etc. I announced last Friday that I'm cutting back at my day job, so I'll have Fridays to work exclusively on blog stuff from here on out! This is my year to find balance, and become a balancemaster!!

My intention with this first recipe as a #balancemaster was to post something delicious but healthy - because JANUARY, right? - but ... bacon jam got stuck in my head and I couldn't not make it. But I think it still counts (hear me out): I'm eating lots of veggies and healthy stuff this month, but every once in a while think a delicious treat like this is in line. Also, bacon jam totally has a sweet/savory balance thing going on, AND the bacon jam combined with creamy goat cheese is a texture balance that I can't.stop.loving. These little bits are pretty darn addictive on top of a crunchy cracker!

Let me know if you end up making this, and what your favorite application of bacon jam is!

Bacon Jam

Author: Mary
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 1 pint

Print Recipe

Description

Sweet and salty bacon jam requires minimal effort, and returns a delicious topping or spread which can be used on a variety of other foods! Paired with crackers and goat cheese here, they're a simple, perfect snack or appetizer.

Ingredients

Units

1.5 lb. bacon, cut into 1" pieces
1 yellow onion, diced
4 cloves garlic, minced
3 jalapeños (optional)
¼ c. brown sugar
¼ c. maple syrup
¼ c. apple cider vinegar
1 bay leaf
3-4 cups water
¼ tsp fresh ground black pepper
8 oz goat cheese, for serving
1 box Crunchmaster Multi-Seed Crackers, Original

Instructions

In a frying pan over medium-high heat, cook the bacon until very done and crispy, but not burnt.
Remove the bacon from the pan, but leave the fat and reduce the heat to medium. Add the onion and cook for 3 minutes before adding the garlic and jalapeños.
Once the jalapenos begin to soften (another 3 minutes or so), remove everything from the pan and put in a saucepan along with the cooked bacon, brown sugar, maple syrup, apple cider vinegar, bay leaf, and 1 cup of water.
Bring the mixture to a simmer and cook for 3-4 hours. As the water reduces (every ½ hour), add another ½ cup of water.*
After 3-4 hours, it should look sticky/jammy. Reduce the water so there's only about ¼ cup left, then add the pepper and transfer everything to a food processor. Pulse a few times, so there are still small chunks but it comes together like a jam.
Taste, add more salt or pepper if needed, and serve with goat cheese and Crunchmaster Multi-Seed Crackers (I used Original flavor).
Store in an airtight container in the refrigerator for up to two weeks.

Notes

*Roughly. Keep an eye on it — it should never go dry, but never be totally swimming in water.

The post Bacon Jam is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Spicy Asian Veggie Tots

Mary — Wed, 20 Dec 2017 15:00:39 +0000

This post is sponsored by Dr. Praeger's. Thank you for supporting the brands who keep The Kitchen Paper alive!

OOH THESE TOTS! They're sweet. They're spicy. They're full of umami and CUTE LITTLE BONITO FLAKES WAVE AT YOU! Sorry for yelling. It's true tho - these are topped with bonito flakes which, due to the heat, dance around on top of the tots. SO cute. Also, they're full of veggies! Dr. Praeger's FTW with tasty, healthy, quick n' easy meal bases.

These tots were inspired by a dish I often order from a local ramen place here in Portland. They are served in a hot skillet with a bottom layer of sweet soy something, then the tots, then a spicy/creamy sauce, topped with bonito and nori. Um. Yes. I love them. So I set out to quasi-recreate them! I have no insider information on their recipe, so this is all just what I thought would taste good - and it sure does!!

Have a wonderful rest of your week, and hopefully some time off for the holidays! xo

Spicy Asian Veggie Tots

Author: Mary
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Print Recipe

Description

These spicy veggie tots are served hot over a sweet garlic and soy sauce, and topped with a creamy spicy sauce, along with bonito flakes, nori, and furikake.

Ingredients

Units

2 boxes of Dr. Praeger's Kale Puffs
1 tsp sesame oil
2 large garlic cloves, crushed
⅓ cup soy sauce
2 Tbsp fish sauce
¼ cup honey
1 tsp mirin
⅓ cup plain yogurt (I used Greek)
2 Tbsp Sriracha
1 Tbsp furikake
⅛ cup chopped nori
¼ cup bonito flakes

Instructions

Preheat the oven to 450F, and cook the Dr. Praeger's Kale Puffs according to directions and until very crispy.
While the puffs are cooking, heat your skillet over medium heat, then add the sesame oil.
Add the garlic and cook, stirring, for 30 seconds before adding the soy sauce, fish sauce, honey, and mirin.
Whisk to combine, and bring to a simmer. Let simmer, stirring occasionally, until the mixture has reduced to a thick sauce — 10-15 minutes.
In a separate dish, stir together the yogurt and Sriracha until smooth. Set aside.
When the sauce has thickened and the puffs are done, remove the sauce from the heat. Layer the puffs in the skillet on top of the sauce. Drizzle the spicy yogurt over top of the puffs, then spinkle on the furikake, nori, and bonito flakes.
Eat while warm!

The post Spicy Asian Veggie Tots is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Roasted Garlic & White Bean Toast

Mary — Wed, 25 Oct 2017 12:00:30 +0000

About two years ago, Marc and I went on a date at Ava Gene's - a "Roman inspired" restaurant here in Portland which is really freaking delicious. I remember nothing about what we had, EXCEPT FOR THE TOAST. Yes, we ordered toast at dinner. It had pureed beans, whole beans, garlic, oil, thick sliced bread - that's about the extent of what I remember, other than the fact that I loved it. I've been thinking about it ever since, so finally decided to make it myself! I have no clue how they actually make theirs, other than what the menu says: "Borlotti beans, garlic, rosemary, lemon." I had navy beans on hand, so I used those instead. I roasted an entire head of garlic, which was definitely a good decision. The lemon is ESSENTIAL - it gives the entire thing a zesty pop and brings it all together.

Aside from the roasting garlic, this takes about 3 minutes to pull together. HIGHLY RECOMMENDED. I made a batch of the puree to keep in the fridge, then assembled these toasts all week (well, tbh it lasted like 2 days because I ate it all.the.damn.time. Woooops!). If you need a good bread recipe to put this on, I still make this no-knead bread a few times each week!

ENJOY! xo

Garlic & White Bean Toast

Author: Mary
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 3-4

Print Recipe

Description

Roasted Garlic and white beans, along with lemon and olive oil, make this smooth and creamy toast a delicious, quick, healthy meal!

Ingredients

Units

1 whole head garlic
⅓ cup olive oil
2 cans cooked white beans
1 Tbsp fresh rosemary
1 Tbsp fresh lemon juice
⅛ cup water
salt & pepper
Thick-sliced bread
chopped green herbs for garnish

Instructions

Preheat the oven to 400F. Slice the top of the garlic off, keeping the head intact, and drizzle with a scant 1 tablespoon of olive oil. Wrap in foil, and bake for 35-45 minutes. It's done when all the cloves are golden and soft. (Here's a great tutorial if you need more help!)
When the garlic is done, squeeze the cloves out. Combine with the remaining olive oil, one can of beans, the rosemary, and lemon juice. Blend (I used an immersion blender) until extremely smooth. Add water, a very small amount at a time, as needed to achieve a smooth but not stiff texture.
Season with salt and pepper to taste.
When you're ready to assemble, toast the bread, spread a thick layer of bean puree on top, then add a layer of un-pureed beans. Drizzle with a small amount of olive oil, and add large flakes of sea salt and herb garnish if desired!

The post Roasted Garlic & White Bean Toast is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Korean Pulled Pork Nori Rolls

Mary — Wed, 18 Oct 2017 12:00:22 +0000

This post was sponsored by Toyota. Thanks for supporting the brands who keep The Kitchen Paper up and running!

Haaaappy fall!!! Portland has had the most beautiful fall weather the past week - crisp, sunny (mostly), and just plain gorgeous. Ugh. I love it. I'm wearing sweaters and new boots and drinking tea in the mornings and really wishing it would just stay like this forever. Ya with me!?

Today I'm sharing a recipe I made specifically for one reason: tailgating. I know, I know: it's not a hotdog. Literally everyone I talked to in the last few weeks, when I asked "what food do you like to eat/make when you tailgate?" said: "Hotdogs". Hrmph. I'm all for a good hotdog, but I wanted to do something different. When Toyota approached me about heading down to the Oregon State game last weekend, I knew I wanted to do something tasty, handheld, and easily portable. I'm absolutely that person who wants to show up with something ready to eat - we can throw other stuff on the grill, for sure, but these babies are ready for consumption upon arrival!

If you watched my instagram stories this weekend, you saw our sweet ride: a 2017 Toyota Highlander. Literally THE EXACT SAME CAR THAT WE OWN, in the exact same color, but 15 years newer! Ugh. It was amazing. I honestly didn't know new cars came with such fancy gadgets: the cruise control SENSES THE SPEED OF CARS IN FRONT OF YOU so it always keeps you at a 4-second (or whatever you set) following distance. Mind.Blown. Also: seat warmers. I know those are old news but man-oh-man would I love to finally own a car with some. I also didn't know that the Highlander now has three rows of seats. We left the back row folded down and had alllll the room for lugging our stuff down to Corvallis and back.

We packed up the Toyota on Saturday morning, after cooking pork in the slow cooker over night and assembling the nori rolls in the morning. It was a gorgeous foggy drive down, and we joined throngs of other OSU fans in a parking lot near the stadium for some pre-game tailgating! It was great to just open up the back of the car, have a seat, open our cooler, get a blanket out, etc. Pretty much zero prep needed to have a great time. We enjoyed our nori rolls, and some other snacks, before heading up to the Toyota Club (wowza!!) and watching the game. So much fun!

Overall, we had a great weekend. A huge thanks to Toyota for taking care of us in Corvallis, and letting us check out a gorgeous new car.

In case you need a list of some tailgating recipe ideas, here are some of my favorites to either bring with or make there!

Onto this nori roll recipe: I make this version of pulled pork in the crock pot, and it's so easy. I threw it all in before bed, shredded it in the morning, and assembled as soon as the rice was done cooking. I meant to add some kimchi, but I totally forgot this time!! Do as I say, not as I do! These were perfect for transporting - they didn't get sticky or fall apart, the juice from the pork was just enough to keep them moist and tasty, without getting soggy. We had them in the car for at least 4 hours before we actually ate them, and even ate leftovers the next day and they were still totally fine.

Happy football and tailgating season!! xo

Korean Pulled Pork Nori Rolls

Author: Mary
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 12

Print Recipe

Description

This game-day snack comes together easily with the help of slow-cooker Korean pork. Assemble these nori rolls and pack them up for easy transport!

Ingredients

Units

For the Pork

2lb pork shoulder
½ cup broth
3" fresh ginger, chopped
⅓ cup gochujang
⅓ cup soy sauce
2 Tbsp honey
2 Tbsp lime juice
3 garlic cloves, crushed

For Assembly

6 cups cooked rice
12-16 nori sheets
3 large carrots, shredded or cut to matchsticks
2 large cucumbers, sliced to thin strips
1 head cilantro, roots chopped off

Instructions

8-12 hours before you need to assemble, place the pork, broth, ginger, gochujang, soy sauce, honey, lime juice, and garlic together in a slow cooker. Mix the sauces together until homogenous.
Cook on low for 8 hours, then shred the pork with two forks, and stir into the sauce.
To assemble, lay a nori sheet flat. Cover ⅔ with a very thin layer of cooked rice, then layer the carrot, cucumber, cilantro, and shredded pork. Roll the nori up, making sure it entirely wraps around the rice, and seal with a dab of water if needed.

The post Korean Pulled Pork Nori Rolls is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Watermelon Burrata Salad

Mary — Mon, 04 Sep 2017 11:00:48 +0000

This dish might be the most perfect summer dish e.v.e.r. I've been making it all summer for potlucks, picnics, snacks, easy lunches - it's a dish for all occasions! Mostly I'm just 100% addicted to burrata and watermelon both individually and collectively.

I know it's Labor Day and the internet is basically in fall-land now (HELLO PSL, I see you crying for attention!), but let's be real: it's still summer. At least the weather thinks so! Our garden is going gangbusters and as far as I'm concerned: summer is here for a bit longer. So, if you need a summer recipe (maybe for a bbq later this afternoon?) - HERE YOU GO.

This recipe couldn't be easier: chop up watermelon, squeeze in some lemon juice, sprinkle with big flakey salt and crushed red pepper flakes, then add a whole lotta burrata (does that rhyme? I'm really trying to make it rhyme and am def not convinced). THAT'S IT. Oh wait and basil! BASIL! Don't forget the basil. Sometimes I don't even chop it up because I'M LAZY.

Have a wonderful Labor Day, and final few weeks of summer... hopefully we start getting some cool weather!! xo

Watermelon Burrata Salad

Author: Mary

Print Recipe

Description

This summery salad is cool, creamy burrata combined with sweet juicy watermelon — all tied together with some spice, tang, and basil!

Ingredients

Units

½ watermelon, cubed
1 Tbsp fresh squeezed lemon juice
¼ cup chopped basil
½ tsp large flakey sea salt
½ tsp crushed red pepper flakes
1 ball burrata cheese

Instructions

Chop the watermelon into cubes, then squeeze the lemon juice over top.
Add the chopped basil, sea salt, and red pepper flakes. Gently stir to combine.
Break the burrata up into small pieces and arrange on top (I find mixing isn't a great idea).

The post Watermelon Burrata Salad is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

How To Assemble a Cheese Plate

Mary — Wed, 09 Aug 2017 12:00:02 +0000

This post is sponsored by La Terra Fina. Thank you for supporting the brands that keep The Kitchen Paper alive!

This post is basically me revealing how to fake out your friends and make them think you're super fancy when really... you just know how to put all the tasty things together on one plate. Pretty simple, when you think of it like that, right!? The art of the cheese plate is one I've been exploring lately, although the "rules" are more like suggestions/guidelines, and there is so much room for creativity and expansion. For this cheese plate, I included two La Terra Fina Dips: Lemon Pepper & Asiago and Spicy Green Chile & Cheese. They were a hit at the party I took this plate to - spicy green chile really is deliciously spicy, and both are full of creamy, cheesy goodness. I'm a big fan!

Here is my basic anatomy of a cheese plate:

3-6 types of cheese, varying in texture/flavor (some mild, some stinky, some hard, some soft)
2-4 kinds of fresh or dried fruit
2-3 types of nuts
2-3 pickled/brined things (olives, pickled asparagus, pickles, etc.)
1-2 delicious dips (e.g. La Terra Fina Lemon Pepper & Asiago)
1-2 delicious spreads (e.g. jam (fig, onion, fruit), mustard, etc.)
4-6 kinds of vehicles: crackers, breads, etc.
3-5 kinds of cured meat (optional)

I know that's a long list, but I think variety is key! You don't need a TON of any one thing, but having a little bit of everything makes it fun for the consumer. The keystones here really are cheese/dips: if you took away everything but the vehicles (crackers/bread) and cheese/dip, it'd still be delicious. Start with those!

As for the actual art of assembling in a pretty way: think about a variety of shapes! Cut some cheese into triangles, some to strips, leave some in the wedge, etc. You can fold sliced meat into halves or quarters, slice some/leave some unsliced, or put it in a bowl. As mentioned above, cheese/dips are the main focus here, so place those on your tray (I use a baking sheet) first. Spread them out enough so they have their own distinct area, and then fill them in with the fruits, nuts, pickles, vehicles, meat, etc. so that there's good variety around each kind of cheese.

Really, that's it! There's not a ton more to say about making a cheese plate other than HAVE FUN and make sure you get some delicious ingredients.

How To Assemble a Cheese Plate

Author: Mary

Print Recipe

Description

Assembling a cheese plate is easier than it sounds — you just have to know what to put on it! Here are some guidelines on how to assemble a party-perfect cheese plate.

Ingredients

3-6 types of cheese, varying in texture/flavor
- chevre (goat cheese)
- sharp cheddar
- stinky blue cheese
- triple cream brie
- medium-textured fontina
- smoked gouda
3-5 kinds of cured meat (optional)
- chorizo
- prosciutto
- pancetta
- mortadella
- speck
- saucisson
2-4 kinds of fresh or dried fruit
- fresh apple, berries, figs
- dried apricots, mango, pineapple
2-3 types of nuts
- spicy candied pecans
- roasted almonds
- cashews
- curry peanuts
2-3 pickled/brined things
- olives
- pickled asparagus, radish
- cornichons
- sauerkraut
1-2 delicious dips
- La Terra Fina Lemon Pepper & Asiago
- La Terra Fina Spicy Green Chile & Cheese
1-2 delicious spreads
- fig, onion, or raspberry jam
- spicy course mustard
- Pâté
4-6 kinds of vehicles
- slices of french bread
- rice crackers
- wheat crackers
- breadsticks
- pretzels
- fancy crackers!

Instructions

On a large tray or baking sheet, place the cheeses and dips with space between each other.
Next, place the meats. Put one type of meat near each kind of cheese, so that each type of meat is grouped together separately from another kind of meat.
Repeat the placement with each subsequent category of food, so that there are little pockets of variety throughout the entire board. Fill all of the space!

The post How To Assemble a Cheese Plate is from The Kitchen Paper. Click over to see it on The Kitchen Paper!