Categories
Featured Recipes Side Dishes

21 Garlic Stir-Fried Anchovies

Stir-Fried Anchovies | Erica Robbin

  • Servings: 6
  • Difficulty: Easy
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21 cloves of garlic, that's right!

Stir-fried anchovies are an amazing Korean dish and so easy to make. The saltiness from the anchovies really seasons and flavors the nuts well. It’s delicious served over rice.

And of course, 21 cloves of garlic is special all in itself.


Credit: ericarobbin.com

Ingredients

    STIR-FRIED ANCHOVIES:
  • Almonds, pistachios, walnuts, or sunflower seeds , unsalted
  • Dried anchovy, 12 ounces
  • Dried shrimp, 4 ounces
  • 21 fresh garlic cloves, minced
  • 3 tablespoons fish sauce (soy sauce as substitute)
  • 5 tablespoons honey
  • Granulated sugar (optional)
  • Sesame seeds

Directions

    STIR-FRIED ANCHOVIES:
  1. In a pan, over medium heat, combine anchovy and shrimp to dry (about 1 minute until crunchy).
  2. Continue to cook and add each ingredient one at a time, stirring until well heated through: garlic, fish sauce, nuts, honey (and optional sugar), and sesame seeds.
  3. Serve over rice.

photo

I hope you enjoy!

ROM AMERICA Korean Middle Size Dried Anchovies 12 oz (340g) Anchovy for Soup Stock, 볶음멸치

Haitai Red Dried Cooked Small Shrimp, 4 Ounces

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Categories
Entrées Featured Recipes

Bacon-Wrapped Stuffed Chicken

Bacon-Wrapped Stuffed Chicken | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
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A savory meal with only 3 ingredients!

This yummy meal-sized portion of one my most popular pins on Pinterest, Bacon-Wrapped Chicken, as an appetizer. Basically the same thing, only a larger cut of chicken for a meal instead of an hors d’oeuvre. It’s so easy to prepare!


Credit: ericarobbin.com

Ingredients

Directions

    BACON-WRAPPED STUFFED CHICKEN:
  1. Preheat oven to 350 degrees F (177 C).
  2. Cut each breast into thirds, horizontally.
  3. Spread cream cheese between each layer.
  4. Wrap each stuffed chicken breast with bacon cross-ways, like the letter X.
  5. May make a few diagonal cuts into top of chicken and add a dollop of cream cheese in between center cuts for pretty.
  6. Bake for about 25-40 minutes until cooked through.

Bacon-Wrapped Stuffed Chicken | Erica Robbin

Bacon-Wrapped Stuffed Chicken | Erica Robbin
Bacon-Wrapped Stuffed Chicken | Erica Robbin

Enjoy!

Categories
Entrées Featured Hors d'œuvres Recipes

Spring Roll with Peanut Sauce

Spring Roll with Peanut Sauce | Erica Robbin

  • Servings: 6-10
  • Difficulty: Easy
  • Print

Easy, fresh, and delicious!

I could live off of spring rolls. The great thing is that you can make them with any vegetables you desire and it’s nice to be able to use what you have on hand. The sauce is what really makes them, adding flavor to what would typically be just plain and simple vegetables. There are times I don’t even add noodles or sprouts and the rolls turn out just as delicious. You can also add any type of meat you like such as crab, shrimp, pork, or chicken. And any leftovers can be used to make pho, something else I could live off of.


Credit: ericarobbin.com

Ingredients

    Spring Roll:
  • Rice paper
  • Vegetables of any variety, julienned, such as carrots, red cabbage, green onion, yellow squash, radish, cucumber, jalapeño, bell pepper,
  • Glass noodles, cooked
  • Bean sprouts
  • Fresh herbs and spice such as Thai basil, garlic, cilantro, lemon, lime
  • Sriracha
  • Peanut Sauce:
  • 1/2 cup peanut butter
  • 1-2 tablespoons mustard
  • Drizzle of sesame seed oil

Directions

    Spring Roll:
  1. Dip rice paper into hot water, being careful to allow it to remain flat upon removal.
  2. Wrap vegetables, noodles, sprouts, herbs, spices, and sauces as desired with rice paper.
  3. Peanut Sauce:

  4. Combine peanut butter, mustard, and sesame seed oil until desired texture.
  5. Serve spring rolls with peanut sauce either communal style or make ahead of time.



Spring Roll © 2019 ericarobbin.com | All rights reserved.

Spring Roll © 2019 ericarobbin.com | All rights reserved.

Spring Roll © 2019 ericarobbin.com | All rights reserved.

Spring Rolls with Peanut Sauce © 2019 ericarobbin.com | All rights reserved.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

 

Categories
Ensalada Featured Recipes

Summer Melon Salad

Summer Melon Salad | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Absolutely refreshing!

May seem to be an odd combination, but it’s actually really tasty! A must try!


Credit: ericarobbin.com

Ingredients

    SUMMER MELON SALAD:
  • Watermelon, sliced
  • Cantaloupe, sliced
  • Cucumber, sliced, optional
  • Lemon, sliced, optional
  • Mozzarella cheese
  • Sweet basil or peppermint leaves
  • Jamón serrano or prosciutto variety
  • Drizzle balsamic vinegar, reduced if desired
  • Drizzle olive oil
  • Salt and pepper to taste, optional

Directions

    SUMMER MELON SALAD:
  1. Toss together all ingredients together and enjoy!

Here are the sweet basil, watermelon, cantaloupe, and Japanese cucumber plants I have growing in my garden. The melons are just starting out with blossoms on them at the moment. I just put up a garden arch trellis for them to climb this morning. I can’t wait for them to be ready for harvest!

Garden Sweet Basil © 2019 ericarobbin.com | All rights reserved.
Garden Sweet Basil
Garden Sugar Baby Watermelon | All rights reserved.
Garden Sugar Baby Watermelon
Garden Cantaloupe | All rights reserved.
Garden Cantaloupe
Garden Japanese Cucumber © 2019 ericarobbin.com | All rights reserved.
Garden Japanese Cucumber
My Favorite Part of the Garden | All rights reserved.
My Favorite Part of the Garden
Summer Melon Salad | Erica Robbin
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
Categories
Desserts Featured Recipes

Roasted Apples and Butternut Squash

Roasted Apples and Butternut Squash | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

.

I just love fall baking and this dish is super easy to make. Just place desired amount of cubed apples and butternut squash into a pan. Top with butter, brown sugar, and pumpkin spice seasoning. Bake at 400 F for about 20 minutes. Enjoy it with ice cream or whipped cream.


Credit: ericarobbin.com

Ingredients

    ROASTED APPLIES AND BUTTERNUT SQUASH:
  • 4-6 apples, any variety, diced
  • 1 cup butternut squash, diced
  • 1 tablespoon unsalted butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • Ice cream or whipped cream

Directions

    ROASTED APPLIES AND BUTTERNUT SQUASH:
  1. Preheat oven to 400 degrees F (204 C).
  2. Combine apples and squash in a baking dish.
  3. Top with butter, brown sugar, and pumpkin spice seasoning.
  4. Bake for about 20 minutes until just tender.
  5. Serve with ice cream or whipped cream.

*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
Categories
Bread Ensalada Featured Recipes Toppings & Fillings

Homemade Croutons

Homemade Croutons | Erica Robbin

  • Servings: 6
  • Difficulty: Easy
  • Print

Homemade croutons are so easy to make!

Have leftover bread or bread that is stale or dry? Make some croutons out of it!


Credit: ericarobbin.com

Ingredients

    HOMEMADE CROUTONS:
  • 6 slices of bread, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons sesame seeds (optional)

Directions

    HOMEMADE CROUTONS:

  1. Preheat oven to 350 degrees F (177 C).
  2. Toss together bread pieces with oil, salt, pepper, and sesame seeds.
  3. Bake for 10-15 minutes until golden brown.

Enjoy!

Homemade Croutons © 2018 ericarobbin.com | All rights reserved.

Homemade Croutons © 2018 ericarobbin.com | All rights reserved.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
Categories
Entrées Featured Recipes

Mini Pizzas

Mini Pizzas | Erica Robbin

  • Servings: 12
  • Difficulty: Easy
  • Print

These mini pizzas are so simple to make!


Credit: ericarobbin.com

Ingredients

    MINI PIZZAS:

  • 6 English muffins (12 halves)
  • 1 jar (18 oz/510 grams) pizza or spaghetti sauce
  • 1 cup cheese, shredded, any type
  • Toppings of choice, I like sliced jalapeños

Directions

    MINI PIZZAS:
  1. Preheat oven to 400 degrees F (204 C).
  2. Layer sauce, cheese, and toppings onto each muffin half.
  3. Bake for 10-15 minutes until cheese is melted and muffin is crispy.

Happy National Pizza Day! Let me know if you make these and what your favorite toppings are! And be sure to check out some interesting facts about pizza here.

Mini Pizzas © 2018 ericarobbin.com | All rights reserved.


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

Categories
Desserts Featured Recipes Side Dishes

Roasted Acorn Squash with Candied Nuts

Roasted Acorn Squash with Candied Nuts | Erica Robbin

  • Servings: 2 to 4
  • Difficulty: Easy
  • Print

Great served as a side dish or on its own.


Credit: ericarobbin.com

Ingredients

    ROASTED ACORN SQUASH WITH CANDIED NUTS:

  • 2 acorn squash, halved and bottom inside flesh scored
  • Drizzle of coconut oil
  • 1/2 teaspoon flaked sea salt
  • 1/2 stick (4 tablespoons) unsalted butter, thinly sliced
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract, vanilla paste, or fresh scrapings from pods
  • 1/4 – 1/2 cup brown sugar, any variety, to taste
  • 1/2 – 1 cup nuts such as pecans or walnuts, or mixed variety to fill squash cavities
  • Drizzle of heavy whipping cream, dollop of Chantilly whipped cream, or a scoop of vanilla ice cream for extra decadence (optional)

Directions

    ROASTED ACORN SQUASH WITH CANDIED NUTS:
  1. Preheat oven to 350 degrees (177 C).
  2. Drizzle a small amount of coconut oil over outside skins of squash and place squash with skin sides down in shallow baking pan, a flat cast iron pan is ideal.
  3. Sprinkle half the portion of sea salt on the flesh of each squash.
  4. Mix together remaining salt, butter, pumpkin pie spice, vanilla, brown sugar, and nuts.
  5. Place mixture into each half, filling to desired amount.
  6. Cover pan with aluminum foil and bake on middle rack for about 60 minutes, until tender.
  7. Remove cover and bake for an additional 10 minutes on top oven rack until nuts become more toasted.
  8. Serve warm with whipped cream or ice cream over top as desired.

Fall is my most favorite season. Can you believe that the official day marking this lovely time of year begins in 2 weeks? Time just seems to fly by faster and faster with every passing day.

It’s my favorite time of year for so many reasons. I love the changing of the leaves to bright red, orange, and yellow, the crispness in the air, harvest decor, and of course the fruit and vegetable harvest. Along with pumpkin spice everything. Yesterday, September 7, was National Acorn Squash Day. And in celebration, here is a recipe that I think you’ll enjoy and it’s super easy to prepare.

*Another yummy variation is to make it custard pie style, so be sure to stay tuned for another recipe coming!

What is your favorite time of year and what are your favorite fall meals or recipes? Share in the comments below, I’d love to know!

Roasted Acorn Squash with Candied Nuts © 2018 ericarobbin.com | All rights reserved.


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!