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Egglands Best Recipe Winner Egg Pad Thai

Egglands Best Recipe Winner Egg Pad Thai

Sriracha Lime Shrimp and Egg Pad Thai Noodle Bowl

This recipe was a bonus category winner in Americas Best Family Recipe Contest 2020 by Egglands best. The recipe was submitted by Chera L. from Texas
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine thai
Servings 2

Ingredients
  

  • 12 ounces stir fry pad thai rice noodles
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons salted butter, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined
  • 2 teaspoons fresh lime juice
  • 1 teaspoon sriracha sauce
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon Irish butter
  • 3 large Egglands Best Eggs, beaten
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup shredded carrots
  • 4 cloves garlic, minced
  • 2 tablespoons freshly grated ginger
  • 1/2 cup bean sprouts, divided
  • 1 seeded jalapeno, diced*
  • 1 8 oz jar gluten-free pad Thai sauce
  • 2 teaspoons lime zest, plus its juice
  • 1 teaspoon tamarind paste
  • 1/4 cup crushed salted peanuts
  • 1/4 cup sliced green onions
  • 1/4 cup cilantro
  • 1 jalapeno pepper, sliced (optional)
  • 4 lime wedges

Instructions
 

  • Cook noodles according to package directions. Drain, toss in sesame oil, and set aside.
  • In a large non-stick skillet, heat the oil and butter and cook the shrimp over medium high heat with the lime juice, sriracha, and salt and pepper until the shrimp are cooked through, about 3 minutes. Set aside.
  • Add butter to a large non-stick skillet and lightly scramble the Eggland’s Best eggs, about 3 minutes over medium heat. Set aside.
  • Heat same skillet over medium high. Add 2 teaspoons oil, once shimmers, add the carrots and cook a few minutes. Add the garlic, ginger, 1/4 cup sprouts, and jalapeno. Cook an additional few minutes, add the sauce, lime zest, juice, and tamarind paste. Lower heat to simmer, stirring often. Once sauce bubbles, toss in the shrimp, noodles and scrambled eggs. Place in serving bowl, top with remaining bean sprouts, peanuts, onions, cilantro, and jalapeno slices if desired.
  • Serve this family style with the lime wedges.

Notes

for more information on this recipe visit https://www.americasbestrecipe.com/
Keyword pad thai
Briannas Dressing 2020 Contest Winning Recipe

Briannas Dressing 2020 Contest Winning Recipe

Saltimbocca Style Cheesy Steak Pinwhhel Rollups

Briannas Asiago Ceasar dressing shines in this delicious dish from the the 2020 Anything But Salad contest sponsored by Briannas Dressing and KPRC TV's Houson Life
Prep Time 20 mins
Cook Time 15 mins
Course Appetizer, Main Course

Ingredients
  

  • 1 top round steak (1-1 1/4 pounds, cut into 4-5 flat steaks each about 1/8" thick measuring 4-5" wide by 10-12" long)
  • 1 teaspoon or more steak seasoning, divided
  • 8-10 deli slices of Havarti cheese (cut 1/8" thick)
  • 4 ounces thin sliced prosciutto, divided
  • 1/2 cup sun-dried tomato pesto
  • 1 pound log of fresh mozzarella cheese, cut into 16-20 thin slices
  • 1 teaspoon EACH salt and pepper, divided
  • 1 teaspoon or more Italian Seasoning, divided
  • 8-10 Tablespoons snipped fresh sage leaves, divided
  • 1/3 cup BRIANNAS Asiago Caesar Dressing, plus more for drizzling
  • 5 tablespoons or more olive oil, divided
  • 2-4 tablespoons chopped fresh parsley

Instructions
 

Directions:

  • Lay one piece of steak on a cutting board.
  • Sprinkle over each slice about 1/8 – 1/4 teaspoon EACH salt, pepper, steak seasoning, and Italian seasoning.
  • Lay 2 slices of the Havarti cheese end-to-end on top of steak. (There may be an inch or so at each end of meat that is not covered.)
  • Sprinkle 2 tablespoons of snipped fresh sage evenly over top of cheese.
  • Evenly divide slices of the prosciutto and spread one portion on top of cheese, covering as best as possible.
  • Starting at the bottom, roll up each steak and secure with toothpicks dividing into 4-5 portions.
  • Repeat process with remaining steaks.
  • Slice each steak with a sharp knife into 4-5 equal portions (about 1 inch each), making 4-5 pinwheels from each steak roll. Reinforce with more toothpicks if necessary.
  • In a small shallow bowl, blend 1/3 cup BRIANNAS Asiago Caesar Dressing, ½ cup sun-dried tomato pesto, and 3 tablespoons olive oil. Brush or dip each steak pinwheel rollup into the dressing to cover entire pinwheel.
  • Heat remaining oil in a 10-inch skillet over medium heat until oil simmers. Add steak rollups to pan and brown for about 2-3 minutes on one side. (May need to slightly lower heat here). Add more oil if necessary.
  • Turn steak pinwheel rollups over and put 1 round slice of the mozzarella cheese on top of each browned pinwheel. Put lid on pan and cook another 2-3 minutes until steaks are done and cheese is almost totally melted. Remove from skillet to a plate and cover to keep warm.
  • Repeat process with all the steak pinwheel rollups until all are cooked. More oil may be added as needed to the pan.
  • Place the cooked steak rollups on a warm serving plate. Remove toothpicks.
  • Pour juices from pan over pinwheels. Garnish with fresh parsley sprigs and enjoy!

Notes

For more information on the Briannas Anything But Salad Recipe Contest CLICK HERE
2020 Go Bold with Butter Holiday Cookie Winner

2020 Go Bold with Butter Holiday Cookie Winner

Hot Cocoa Cookies with Marshmallow Butter Cream

This recipe won second place in the 2020 Holiday Cookie Recipe Contest from Go Bold with Butter. The winner was Erin C. Enjoy the flavors of hot cocoa and marshmallows in this festive cookie
Prep Time 25 mins
Cook Time 10 mins
Course Dessert

Ingredients
  

Cookies:

  • 1 cup salted butter
  • 1 1/4 cups white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 egg yolks
  • 1 tablespoon vanilla
  • 2 cups all purpose flour
  • 1/2 cup cocoa
  • 1/4 cup hot chocolate mix
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup dark chocolate chips
  • 1 cup semisweet chocolate chips

Frosting:

  • 1 cup salted butter
  • 3 cups powdered sugar
  • 2 teaspoons vanilla
  • 1 tub of marshmallow cream (7 oz tub)
  • 1 teaspoon whipping cream
  • Garnish: Jet Puffed Mini Marshmallow Bits

Instructions
 

For the cookies:

  • Preheat oven to 350°F. Combine sugars and butter in bowl. Beat 3-4 minutes until light and fluffy. Add in egg and two egg yolks one at a time- mixing between. Add in vanilla and mix.
  • In a separate bowl- combine flour, cocoa, hot chocolate mix, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix until just combined. Add in chocolate chips and stir until just combined. Chill dough for 20 minutes.
  • Use a cookie scoop or scoop out 1 1/2 to 2 Tbs. of cookie dough onto parchment lined cookie sheet. I press them down just a bit with the palm of my hand. Bake for 8-10 minutes until starting to crisp on perimeter but soft in center. Cookies with be soft and look slightly underdone. Leave on pan until cool.

For the frosting:

  • Combine butter, marshmallow cream and sugar. Whip until combined. Add in vanilla and whipping cream and beat for 2-3 minutes until light and fluffy.
  • When cookies are completely cool- pipe or spread desired amount of marshmallow buttercream and garnish with mini marshmallows.

Notes

for more information on this recipe CLICK HERE