Cooking With Riccis

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Sarah

Vegetarian Enchiladas with Avocado Crema

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Not just any ordinary loaded vegetarian enchilada! This gluten free and dairy free enchilada packs a serious punch topped with fresh avocado crema and crushed Lesser Evil Huevos Rancheros Egg White Curls on top! These curls are a grain free snack made from organic cassava, American Humane certified egg whites and organic avocado oil. So, who want’s some loaded vegetarian enchilada’s tonight?!

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Vegetarian Enchiladas with Avocado Crema

This gluten free and dairy free vegetarian enchilada packs a serious punch topped with fresh avocado crema and crushed Lesser Evil Huevos Rancheros Egg White Curls on top!
Prep Time30 mins
Cook Time25 mins
Author: Sarah Ricci

Ingredients

Enchiladas

  • 2 cups Sweet Potato cubed 1/2 inch
  • 2 Tbsp Avocado Oil
  • 1 Red Onion diced
  • 1 Red Pepper diced
  • 3 Garlic Cloves minced
  • 2 cups Spinach chopped
  • 1 can Black Beans 15.5 oz
  • 3 cups Enchilada Sauce (divided) gluten free
  • 2 Tbsp Lime Juice fresh
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Himalayan Pink Salt
  • 6 Tortilla Wraps medium size, gluten free

Avocado Crema

  • 1 Avocado ripe
  • 1/4 cup Coconut Milk canned, full fat
  • 2 Tbsp Avocado Oil
  • 1 Tbsp Lime Juice
  • 1/4 tsp Himalayan Pink Salt
  • 1/2 cup Cilantro loose leaves in a bunch

Garnish for Serving

  • 1/2 cup Lesser Evil Huevos Rancheros Egg White Curls crushed
  • Fresh Cilantro

Instructions

Enchiladas

  • Preheat oven to 350 degrees F. Place 3/4 cup of Enchilada sauce in the bottom of a rectangular baking dish (at least 8×12 inches). Set aside.
  • Add the cubed sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside.
  • In a large skillet, add the oil, onion, red pepper and garlic and sauté over medium heat for around 3 to 5 minutes until the onion softens.
  • Add in the spinach, and black beans to the sweet potato mixture. Cook for an additional 3 to 5 minutes over medium-high heat, until the spinach is wilted.
  • Stir in 1/2 cup of enchilada sauce, followed by the lime juice, chili powder, cumin, and salt.
  • Scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce.
  • Bake the enchiladas, uncovered, for 20 to 25 minutes, until the enchiladas are heated through.
  • While the enchiladas are baking, prepare the Avocado Crema.

Avocado Crema

  • Add the avocado, coconut milk, avocado oil, lime juice, cilantro and salt to a blender. Blend until smooth.

Plate + Serve

  • When enchiladas are ready to serve drizzle or dollop Avocado Crema sauce all over the enchiladas. Add crushed Lesser Evil Huevos Rancheros Egg White Curls on top. Serve extra Avocado Crema on the side with a spoon and extra curls in a dish for snacking!

From time to time, I work with amazing companies I believe in to develop recipes for my website. Today’s post was brought to you by Lesser Evil Snacks! All opinions are 100% my own and I thank you for supporting the brands that encourage my creativity.

Holiday Gift Guide 2019

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Just a few of our favorite things!! I thought it would be fun to round up some items we use in our home that would also serve as great holiday gifts this season. Links can be found below each guide.

Holiday Gift Guide for Boys – Darren’s Picks (Age 6)

The Wild Robot | Opinel Kids Knife Set |Comic Book Kit |Lego City Space | Switch-Eroo Markers

Holiday Gift Guide for Girls – Lillian’s Picks (Age 4)

Love The Earth Book | Magnetic Cat Dress Up | Scratch+Scribble |Glitter Markers | Smoothing Shampoo

Holiday Gift Guide – Picks for Mom

Spiceology | Material:The Fundamentals |PJ Set |FINEX Cast-Iron Fry Pan with Brass Coil Handle|Each & Every Deodorant You can use code: RICCI for 20% off your order at Each & Every

Holiday Gift Guide – Picks for Dad

Pellet Grill | Cutting Board | DIY Calendar | Spiceology | Cookbook

Stocking Stuffers for Home

Bee’s Wrap | Reusable Cup | Shopping Bags |Snack Bags | Glass Bottles

Apple-Cranberry Galette

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Ladies and Gentlemen we have a Galette in the Thanksgiving spread this week! It’s one of our family favorite desserts and you can eat it like a pizza so it’s a win-win! We have this recipe down to a science and the secret ingredient is not to be missed!! Hint: It’s all about the cookie layer barrier between the crust and the apple-cranberry topping. This barrier helps to absorb moisture to give you a crispy crust and a juicy top.

Truly a rustic dessert with loads of hidden flavor! I like to grind orange zest into the the crust and crushed ginger snap cookies, (shhhhh this is the secret ingredient) blended with almond meal and sugar make the cookie layer barrier seen above.

Roll out chilled dough into a circle like a pizza. Transfer onto a cookie sheet lined with parchment paper. Spread out the cookie mixture (think of it like pizza sauce) but leave a 2″ boarder so you can fold in the crust edge. Slice two large apples and arrange on top. Fold over the edge of the crust as seen above and brush outer edges of crust with egg wash. Lightly press in almond slivers around the edge of the crust. Slice the cranberries in half and arrange on top. Cut 1 tablespoons of cold butter and place in bits on top of the apples to keep them moist while baking.

Cuts just like a pizza!! Add an optional dusting of powdered sugar before serving for a festive look! This dessert is lightly sweet, tart, and most cheerful set at any holiday table!

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Apple-Cranberry Galette

Apple-Cranberry Galette. Organic Cranberries top this beautiful rustic tart that's easier than pie!
Prep Time15 mins
Cook Time35 mins
Chilling Time1 hr
Total Time1 hr 50 mins
Course: Dessert
Cuisine: French
Keyword: almonds, apple, cranberry, tart
Servings: 6 Servings
Author: Sarah Ricci

Equipment

  • Rolling Pin
  • Baking Sheet

Ingredients

Crust

  • 1 1/2 cup All Purpose Flour
  • 2 Tbsp Sugar
  • 1 Tbsp Orange Zest
  • 1/4 tsp Salt
  • 1 stick Butter cold unsalted, cut into 1/2 inch cubes
  • 5 Tbsp Cold Water Divided 4 Tbsp +1 Tbsp
  • 1/4 cup Almonds slivered

Cookie Mix

  • 7 Ginger Snap Cookies crushed
  • 1/4 cup Almond Meal
  • 1/4 cup Sugar

Apple-Cranberry Filling

  • 2 Apples Honeycrisp or Washington, cored + sliced thin
  • 1/3 cup Sugar
  • 1/2 tsp Cinnamon
  • 1/2 cup Cranberries Decas Farms Organic, cut in half
  • 1 Tbsp Butter cut into small cubes

Egg Wash

  • 1 Egg
  • 1 Tbsp Cream or Milk

Instructions

For the Crust

  • In a large bowl, combine the flour, sugar, orange zest, and salt. Using your fingertips, work the butter into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 Tbsp. of the cold water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together.
  • Press dough it into an 8-inch round. Wrap it tightly and refrigerate for at least 1 hour or up to 2 days before rolling out.

Cookie Mix + Filling

  • Crush ginger snaps in a reusable bag using a rolling pin. In a medium bowl combine ginger snaps, almond meal and sugar, mix well.
  • Thinly slice apples and toss in a small bowl with sugar and cinnamon.

Assemble the Galette

  • Preheat oven to 400 degrees.
  • On a lightly floured work surface, roll out dough creating a circle about 12 inches in diameter and transfer to a baking sheet lined with parchment paper.
  • Spread the cookie mix over the dough evenly, leaving a 2-inch border like in the photo above. Arrange the apple mixture in the center on top of the crumbs and fold the 2-inch border of the dough toward the center, loosely pleating as you go and pressing to repair any tears. Top the apples with the halved cranberries and dot the exposed apples with the remaining tablespoon of butter cubes.
  • Using a fork mix together the egg and cream to make the egg wash. Brush outer dough with egg wash and place sliced almonds on top of folded crust as in photo above.
  • Bake for 35 – 40 minutes or until golden brown.

Notes

Optional – Dust outer crust with powdered sugar before serving for a festive look! Galette can be served warm or at room temperature. Best with a scoop of vanilla ice cream!

From time to time, I work with amazing companies I believe in to develop recipes for my website. Today’s post was brought to you by Decas Farms! All opinions are 100% my own and I thank you for supporting the brands that encourage my creativity.

Honey Peanut Butter Coconut Cream Dip

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Honey Peanut Butter Coconut Cream Dip is a light and simple party snack!! Ready in minutes served with a side of Lesser Evil Honey Roasted Paleo Puffs for the win. The best part about this dip is it has 4 simple and clean ingredients!!

Okay, lets talk Coconut Milk… you all know I am a huge fan of canned Coconut Milk (full fat) and when it’s whipped with an electric hand mixer it creates a soft creamy base. I added in peanut butter here to help give the dip a little depth and protein! Remember to save some honey to drizzle on top before serving. This dip sure is sweet, simple, and fun for your next snacking moment!

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Honey Peanut Butter Coconut Cream Dip

Honey Peanut Butter Coconut Cream Dip is a light and simple party snack. Ready in minutes, served with a side of Lesser Evil Honey Roasted Paleo Puffs for the win.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, dip, Snack
Cuisine: American
Keyword: coconutmilk, dip, peanut butter
Servings: 6 people
Author: Sarah Ricci

Equipment

  • Electric Hand Mixer

Ingredients

  • 13.5 oz Coconut Milk 365 Everyday Value Organic Full Fat Coconut Milk Can (refrigerated overnight)
  • 1/4 cup Peanut Butter creamy
  • 2 Tbsp Honey + extra for drizzle on top
  • 1 tsp Cinnamon ground
  • 1 bag Lesser Evil Honey Roasted Paleo Puffs

Instructions

  • Refrigerate the coconut milk can overnight so the cream hardens on top. When ready to make the dip, only scoop out the cold cream from the top. (Note: you can save the liquid at the bottom for smoothies, etc.)
  • In a large glass bowl using an electric hand mixer, whip the coconut cream until thick and creamy, almost like the consistency of frosting. Add in the peanut butter, honey, and cinnamon. Whip until well blended and smooth.
  • Drizzle honey on top and serve with Lesser Evil Honey Roasted Paleo Puffs.

Notes

Is your coconut whipped cream is too stiff when whipping? Add some of the reserved liquid from the can to help it blend smoother. This will help to soften the mixture and create more air.
My recommendation for coconut milk – 365 Everyday Value Organic Coconut Milk Full Fat can.
Dip can be made in advance and stored in the fridge.
 

From time to time, I work with amazing companies I believe in to develop recipes for my website. Today’s post was brought to you by Lesser Evil Snacks! All opinions are 100% my own and I thank you for supporting the brands that encourage my creativity.

Roasted Rainbow Carrot Salad

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Make it a weeknight meal or a beautiful side dish for holiday entertaining. This rustic plate brings great texture and flavor to the table. Plus how pretty does this look!?!?

For the Carrots:

Scrub clean 1 lb of Rainbow Carrots. I like to leave them unpeeled and the tops on because  it gives a little rustic charm. Pat them dry after cleaning well and toss in 2 tablespoons of avocado oil + 1 teaspoon cumin + 3 cloves garlic (minced) + S&P. Roast on 425 degrees for 30 minutes until you can pierce with a fork at the thickest part. If you have ‘skinny carrots’ you may need to take them out earlier.

For the “Salad”:

Prepare 1 cup dry Farro or favorite whole grain such as barley, brown rice, etc. Once you have the prepared grain, in a saucepan combine the cooked grain + 1 (15 oz) can drained chickpeas + 3 tablespoons butter + 2 tablespoons lemon juice + S&P. Toss on medium heat for a few minutes until the mixture is warm.

Garnish:

Make a bed on a large platter of the warm salad mixture and lay carrots on top. Drizzle w/ 1/3 cup Crème Fraiche (cut w/2 tablespoons of almond milk to make the drizzle happen). Top with chopped fresh parsley + S&P + another squeeze of lemon!

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Roasted Rainbow Carrot Salad

Roasted rainbow carrots over a warm bed of whole grains and chickpeas.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Salad, Side Dish
Cuisine: American
Keyword: carrots, chickpeas, entertaining, feast, holiday, salad, sidedish, thanksgiving, vegetarian
Servings: 6
Author: Sarah Ricci

Ingredients

  • 1 pound Rainbow Carrots Roasted
  • 2 tbsp Oil olive or avocado
  • 1 tsp Ground Cumin
  • 3 cloves Garlic minced
  • 1 cup Farro dry
  • 15 oz Chickpeas drained
  • 3 tbsp Butter
  • 2 tbsp Fresh Lemon Juice
  • 1 pinch Pepper to taste
  • 1 pinch Salt to taste
  • 1/3 cup Creme Fraiche
  • 2 tbsp Almond Milk
  • 1 bunch Fresh Parsley chopped

Instructions

  • For the Carrots:
    Scrub clean 1 lb of Rainbow Carrots. I like to leave them unpeeled and the tops on because it gives a little rustic charm. Pat them dry after cleaning well and toss in oil with cumin and minced garlic. Salt and pepper to taste. Roast on 425 degrees for 30 minutes until you can pierce with a fork at the thickest part. If you have ‘skinny carrots’ you may need to take them out earlier.
  • For the “Salad”:
    Prepare 1 cup dry Farro or favorite whole grain such as barley, brown rice, etc. Once you have the prepared grain, in a saucepan combine the cooked grain with the can of drained chickpeas, butter, lemon juice. Toss on medium heat for a few minutes until the mixture is warm. Salt and pepper to taste.
  • Garnish:
    Make a bed on a large platter of the warm salad mixture and lay carrots on top. Whisk the Crème Fraiche (cut w/2 tablespoons of almond milk to make the drizzle happen). Drizzle the mixture over the carrots and top off with chopped fresh parsley and another squeeze of lemon!

Notes

Any favorite whole grain such as barley, brown rice, quinoa, will all work well in this dish. I have also tried this with whole wheat cous cous and it was a winner.

Roasted Delicata Squash with Pomegranate + Pumpkin Seeds

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Roasted Delicata Squash with Toasted Pumpkin (pepitas) Seeds + Fresh Pomegranate Seeds
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Get into delicata because it’s my absolute favorite winter squash – end of story!!! I make this statement for so many reasons, but mostly because the delicata is creamy and sweet with an edible flesh that makes it super easy to prepare!! I like to slice delicata into rings verses halved like crescents because I like the flower look the ring gives!! It almost makes you want to pick them up by hand to eat and in our home we absolutely encourage this! I ask myself this question often … why can we eat vegetables raw by hand but when they are roasted we have to use a fork??? Just saying!!! Plus anytime the kids can eat food by hand it generally encourages them to eat more of it. So go ahead everyone eat those roasted delicata flower rings with your hands … just say the ‘the Riccis made you do it.’

Overall, delicata is the perfect side dish to serve all autumn and winter long, but it’s an absolute winner at the Thanksgiving table because it offers a nice balance to some of the heavier sides. For holiday presentation, I save the top and bottom of the squash. I roast them along with the rings so I can add them back to my serving dish for a pretty look at the end. Honey and crushed red pepper form a sauce to a drizzle over the roasted delicata which gives a little sweet heat to the menu – you can’t go wrong here! Delicata – get into it!!

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Roasted Delicata Squash with Pomegranate + Pumpkin Seeds

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: Autumn, Delicata, Squash, Winter
Servings: 6 people

Ingredients

  • 3 Delicata Squash seeds removed, sliced into rings 1/2 inch thick
  • 4 tbsp Oil olive or avocado
  • 4 tbsp Honey divided
  • 2 tsp Crushed Red Pepper Flakes
  • 1/3 cup White Vinegar
  • 1 Lime juiced + grated
  • 2 tbsp Pumpkin Seeds (pepitas) toasted
  • 2 tbsp Pomegranate Seeds fresh
  • Pinch Salt & Pepper to taste

Instructions

  • Preheat oven to 325 degrees.
  • First we will toast our pumpkin seeds (pepitas) in the oven at 325 degrees F. Toss the seeds with a little oil on a baking sheet in a single layer. Roast the seeds in the oven, stirring occasionally, until golden, about 15 minutes.
  • Remove top and bottom of each squash and save one set for presenting the final dish if desired. Slice squash into rings about 1/2 inch thick and remove seeds. Toss squash rings with all the oil, half the honey (2 tablespoons), and Salt & Pepper. Make sure to increase your heat in the oven because these squash will need to bake at 375 degrees F. In a single layer on a baking sheet lay out the squash. Roast for about 13 minutes per side until tender and edges brown.
  • In a saucepan bring the white wine vinegar, the lime juice & zest, the remaining 2 tablespoons of honey, and crushed red pepper to a simmer for 10 minutes until sauce becomes like a syrup.
  • To garnish, drizzle the sweet & spicy sauce over roasted delicata squash and top off with toasted pumpkin (pepita) seeds and fresh pomegranate seeds.

Notes

To toast the pumpkin seeds (pepitas): Preheat the oven to 325 degrees F. Toss the seeds with a little oil on a baking sheet in a single layer. Roast the seeds in the oven, stirring occasionally, until golden, about 15 minutes.
Increase oven temp to 375 degrees F for roasting the delicata squash.



Dark Chocolate Popcorn Cups

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Sweet or salty snack … let’s have both shall we?! For when you can’t decide which way to go these Dark Chocolate Popcorn Cups are absolutely the right answer. Dark chocolate cups topped with salty organic popcorn, crunchy marcona almonds, and dried pitted tart cherries.

Individual portions only take a few minutes to prep and are perfect entertaining sized treat! Serve them right in the wrapper to allow guests ease for mingling at your next gathering.

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Dark Chocolate Popcorn Cups

Sweet or salty snack?? Let's have both! Dark chocolate cups topped with salty popcorn, crunchy Marcona almonds, and dried pitted tart cherries!
Course: Dessert, Snack
Cuisine: American
Servings: 24 cups
Author: Sarah Ricci

Equipment

  • Cupcake Pan
  • 24 Cupcake Liners

Ingredients

  • 12 oz Bag Dark Chocolate Chips
  • 1/4 cup Marcona Almonds medium chopped
  • 1/2 cup Lesser Evil Organic Popcorn Himalayan Pink Salt or other favorite flavor
  • 1/4 cup Dried Pitted Tart Cherries
  • 1/4 tsp Sea Salt Flakes

Instructions

  • Line two cupcake pans with 24 cupcake liners and set aside.
  • In a double boiler, melt the dark chocolate chips over medium heat, stirring often, until just a few chips remain un-melted. Remove from the heat and continue to stir until fully melted.
  • Scoop 2 spoonfuls of melted chocolate into each cupcake liner. This should give you thin layer across 24 cups. Sprinkle with the almonds, popcorn, cherries and salt flakes. Press lightly to make sure the items stick.
  • Place the chocolate in the refrigerator until fully set, at least 2 hours.

From time to time, I work with amazing companies I believe in to develop recipes for my website. Today’s post was brought to you by Lesser Evil Snacks! All opinions are 100% my own and I thank you for supporting the brands that encourage my creativity.

Pumpkin Pecan Granola

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Healthy pumpkin pecan granola sweetened with maple syrup and loaded with fall spices! I’m taking a timeout to enjoy the flavors of fall. Lightly sweetened homemade granola topped on yogurt or with my favorite milk as a cereal, is a wonderful way to-do so!

Crunchy bits of oatmeal loaded with pumpkin seeds and pecans. Once the granola turns golden brown, remove it from the oven and let cool completely. During the cooling process it will crisp up making it a lovely snack or breakfast topper! The kids enjoy it as is, and I enjoy topping it on yogurt or in a bowl with our favorite milk.

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Pumpkin Pecan Granola

Healthy pumpkin pecan granola sweetened with maple syrup and loaded with fall spices!
Prep Time5 mins
Cook Time25 mins
Course: Snack
Cuisine: American
Author: Sarah Ricci

Ingredients

  • 2 cups Organic Old Fashioned Rolled Oats
  • 1/3 cup Raw Pecans
  • 2/3 cup Raw Pumpkin Seeds (pepitas)
  • 1/4 cup Coconut Oil
  • 1/2 cup Maple Syrup
  • 3 tsp Organic Pumpkin Puree
  • 1 tsp Cinnamon
  • 2 tsp Pumpkin Spice
  • 1 tsp Pink Salt

Instructions

  • Preheat oven to 325 degrees.
  • In a large bowl combine together the oats, pecans, seeds, spices and salt.
  • In a small glass dish warm the coconut oil in the microwave until melted. Whisk in the maple syrup, and pumpkin puree. Pour wet ingredients over the dry ingredients and quickly mix with spatula.
  • Spread the mixture evenly onto a baking sheet and bake for 25-30 minutes, stirring at the halfway point.
  • Once the granola turns golden brown, remove from oven and let cool completely. During the cooling process it will crisp up.
  • Enjoy by topping on yogurt or in a bowl with favorite milk.

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

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Fall inspired Pumpkin Cupcakes with Spiced Cream Cheese Frosting. One of my favorite cupcakes to make from September through November because they have all the comforting flavors of autumn!! Finding fresh grind spices at Spiceology to pack these cupcakes with all the flavor and love!

Simple decoration in piping cream cheese frosting and topping with Organic, dye-free candy corn from a company called Yum Earth! Fun fact, Yum Earth is an organic candy company based out of Connecticut!

These cupcakes were the perfect hit for a women’s business luncheon I catered in mid October! Sweet treat for some powerful ladies running some of central Connecticut’s best businesses!

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Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Fall inspired Pumpkin Cupcakes with Spiced Cream Cheese Frosting. Loaded with spice and all the flavors of fall!!
Prep Time30 mins
Cook Time18 mins
Cooling Time10 mins
Total Time58 mins
Course: Dessert
Cuisine: American
Keyword: Cream Cheese, Cupcake, Pumpkin
Servings: 12 cupcakes
Author: Sarah Ricci

Ingredients

Pumpkin Cupcakes

  • 1 1/3 cup Organic All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Pink Salt (Himalayan salt)
  • 1 tsp Ground Cinnamon
  • 1 Tbsp Pumpkin Pie Spice
  • 6 oz Canned Pumpkin
  • 1/4 cup Organic Granulated Sugar
  • 1/2 cup Organic Light Brown Sugar
  • 1/2 cup Vegetable Oil
  • 2 large Eggs Organic Valley

Spiced Cream Cheese Frosting

  • 4 Tbsp Organic Sweet Cream Cultured Butter Organic Valley
  • 8 oz Organic Cream Cheese Organic Valley
  • 2 tsp Vanilla Extract
  • 1/4 tsp Ground Cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 2-3 cups Powdered Sugar

Instructions

Pumpkin Cupcakes

  • Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners; set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, pink salt, cinnamon and pumpkin spice; set aside.
  • In a large bowl, whisk together the pumpkin, both sugars, vegetable oil, and the eggs until completely combined. Add the flour mixture in two additions, folding with a rubber spatula until well combined.
  • Fill each cupcake about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 18-20 minutes. Allow to cool in the pan for 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

Spiced Cream Cheese Frosting

  • Using an electric mixer on medium-high speed, beat the butter until fluffy, 1 to 2 minutes. Add the cream cheese, vanilla, ground cinnamon and pumpkin pie spice. Continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined. When frosting becomes light and fluffy it's ready!!
  • Using a decorating bag and tip or an offset spatula, frost the tops of the cupcakes. The cupcakes can stay at room temperature for a few hours, but than should be refrigerated. Will stay fresh in fridge for up to 3 days in an airtight container.

Notes

If you don’t have Pumpkin Pie spice you can D.I.Y – 4 tablespoons ground cinnamon + 2 teaspoons ground ginger + 2 teaspoons allspice  + 2 teaspoons ground nutmeg + 1 teaspoon ground mace + 1 teaspoon ground cloves! Mix all ingredients until well combined. Store in an airtight container in a cool, dry place up to 6 months.

Hot Fried Chicken Sandwich with Blue Cheese Slaw

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Teaming up with my friends at Spiceology to create the perfect fried chicken sandwich!! Golden buttermilk fry with a kick of heat from a blend of perfect spices in Spiceology’s, Nashville Blend. Topped with cool and creamy blue cheese slaw for the ultimate Hot Fried Chicken Sandwich!!

Print Recipe

Hot Fried Chicken Sandwich with Blue Cheese Slaw

Prep Time4 hrs
Cook Time50 mins
Servings: 4 people
Author: Sarah Ricci

Ingredients

Wet Ingredients for Fried Chicken

  • 4 Chicken Breasts
  • 2 Tbsp Spiceology Nashville Hot Seasoning or other favorite seasoning blend
  • 1-2 cups Buttermilk

Dry Ingredients for Fried Chicken

  • 1 1/2 cup Flour
  • 2 Tbsp Spiceology Nashville Hot Seasoning or other favorite seasoning blend
  • 4-5 cups Canola Oil for shallow frying

Blue Cheese Slaw

  • 4 cups Green or Red Cabbage shredded
  • 2 Carrots shredded
  • 2 cups Blue Cheese Dressing favorite brand; Maries All Natural

Nashville Hot Aioli

  • 1/2 cup Mayonnaise
  • 2 tsp Lime Juice
  • 1 Tbsp Spiceology Nashville Hot Seasoning or other favorite seasoning blend

Extras

  • 4 Brioche Buns
  • Pickles, Jalapenos, Cucumber Slices, etc.

Instructions

  • Wet Ingredients for Fried Chicken: In a large glass bowl, combine the chicken with all the wet ingredients. Marinate in the fridge for 4-6 hours or overnight.

  • Dry Ingredients for Fried Chicken: Remove chicken from fridge and in a shallow bowl, combine all the dry ingredients except the oil. Using tongs, shake excess liquid off the chicken pieces and coat each piece in the dry flour mix.

  • Fry: Heat the canola oil in a cast-iron skillet or frying pan. Using tongs add each piece of chicken to the hot oil. Fry for 5-6 minutes on one side, then 2-3 minutes on the other side until golden brown and crispy. Drain on a paper towel lined plate and sprinkle with a little more salt to help the skin crisp up + add taste.

  • Blue Cheese Slaw: Toss all your ingredients together.

  • Aioli: Mix all your ingredients together.
  • Build: Pile that golden fried chicken on top a brioche bun loaded with creamy aioli, all your fixings, and enjoy!
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