SUSHI BOWLS WITH SRIRACHA MAYO

SUSHI BOWLS WITH SRIRACHA MAYO

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This is the most simple, least expensive version of sushi bowls. You can jazz them up and make them more fancy as you see fit and as your budget allows. Here are some other fun ingredients that can make them more fancy: mango, asparagus, radish, coconut, roe, shrimp, crispy tofu, or sashimi grade fish. I used “crab stick” or imitation crab, which is basically white fish that has been shaped and flavored to resemble crab. This is the same stuff that’s in your California roll and a lot of other Americanized sushi. I also opted to by a small pack of “nori snacks” this time around instead of a full package of full-sized nori (seaweed) sheets. These tasty little roasted and salted nori snacks have been showing up all over in grocery stores lately and it was just the right amount for my bowls. I got mine from Whole Foods and they easily had 10 different brands, all under $2/pack.

INGREDIENTS
SUSHI RICE

• 2 cups short grain white rice $2.48
• 2 cups water $0.00
• 2 Tbsp rice vinegar $0.22
• 2 Tbsp white sugar $0.04
• 1 tsp salt $0.02

TOPPINGS

• 4 oz crab stick $2.00
• 1 carrot $0.20
• 1 cucumber $0.79
• 1 avocado $0.99
• 1 nori snack pack (0.36 oz.) $1.69
• 1 Tbsp sesame seeds $0.08

SRIRACHA MAYO (OPTIONAL)

• 4 Tbsp mayonnaise $0.28
• 2 Tbsp sriracha $0.18

INSTRUCTIONS

1. Place the uncooked short grain rice in a medium sauce pot. Cover with cool water, swish the rice around, then carefully pour off the cloudy water. Repeat this rinsing process 3-4 times. Finally, add 2 cups fresh water, place a lid on the pot, and place the pot over high heat. Allow the pot to come to a full boil, then turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 10 additional minutes.
2. While the rice is cooking, prepare the toppings. Shred the crab stick, shred or julienne the carrot, slice the avocado, slice the cucumber, and break the nori into smaller pieces. Stir together the mayonnaise and sriracha in a small bowl.
3. ..........................................

for full instruction please see : www.budgetbytes.com

CROCKPOT BLUEBERRY CINNAMON ROLLS

CROCKPOT BLUEBERRY CINNAMON ROLLS

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I have the best Strawberry Cinnamon Roll Recipe on my other blog A Few Short Cuts. I have really wanted to try them in the crockpot, but I guess I was chicken. Why mess with a good thing? So today was the day, I turned those Strawberry Cinnamon Rolls into these Crockpot Blueberry Cinnamon Rolls and boy am I glad I did. They turned out amazing!

Follow the cinnamon roll dough recipe below. It is so easy, and very tasty. I split the dough into 2 equal parts since my 6 qt crockpot is smaller than a baking dish. 6 rolls went into the crockpot today, and the rest of the dough got wrapped up tight and put in the fridge for another day this week. You could even freeze it.

Now line your crockpot with parchment paper. This just keeps the rolls from sticking and makes clean up and removal a breeze. Space out your 6 Blueberry Cinnamon Rolls, place the lid on, and turn the crockpot on high for 1 and 1/2 to 2 hours. Time varies because all crockpots are a little different.

Ingredients

• ¾ cup milk
• ⅓ cup margarine or butter softened
• 3¼ cups all purpose flour
• 1 .25 ounce package of instant yeast - 2 tsps
• ¼ cup white sugar
• ½ tsp salt
• 1 egg
• ¼ cup waterFilling
• 1 cup Blueberry Preserves +/-
• 1/4 teaspoon cinnamonIcing
• 1 cup powdered sugar
• 1 tbsp lemon juice or milk

Instructions

1. Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm.
2. In a large bowl combine 2¼ cup flour, yeast, sugar, and salt. Mix well.
3. .......................................

for full instruction please see : momswithcrockpots.com

SOFT BEER PRETZELS WITH BEER CHEESE DIP

SOFT BEER PRETZELS WITH BEER CHEESE DIP

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Beer and pretzels go together like – well like beer and cheese.  And like cheese and pretzels.  They all just go together really well, OK?  When Fred Meyer asked me to develop a recipe using local, Northwest beer, my first thought was soft beer pretzels.  Although the possibilities are endless when it comes to cooking with beer, I kept coming back to pretzels
This is a sponsored conversation written by me on behalf of  Fred Meyer. The opinions and text are all mine.
Not only did I want to make pretzels, I wanted to make a pretzel that was chewy on the outside and soft and fluffy on the inside. I also wanted a cheesy dip to go with it.  And why should we just drink the beer with the pretzels and dip? Isn’t it even better to put the beer INTO the pretzels? AND the dip? Of course we will drink some beer when we eat them as well, I mean come on.

When faced with the decision of which beer to choose, I had some tough choices. Of course the Pacific Northwest is full of fantastic breweries, so one could hardly go wrong.  But in the end I decided to go with my hometown favorite of Ninkasi.  Ninkasi Brewing Company was started in Eugene, Oregon (where I spent most of my formative years), and has become very popular on the west coast.  Luckily for me they have a seasonal lager available right now, so I grabbed a 6-pack at Fred Meyer.  Which my husband drank before I got around to working on my recipe.  Can’t blame the guy, Ninkasi is one of his favorites.

INGREDIENTS
For the Pretzels

• 1 bottle of beer, such as a lager (12 ounces)
• 1 Tablespoon Sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast (2 and ¼ teaspoons)
• 2 ounces unsalted butter, melted
• 22 ounces all-purpose flour (about 4 and ½ cups)
• 10 cups water
• ⅔ cups baking soda
• 1 egg yolk beaten with 1 tablespoon water
• kosher salt for topping (or pretzel salt if you can find it)
• vegetable oil for bowl

For Beer Cheese Dip

• 4 ounces cream cheese, softened
• ¾ cup grated white cheddar
• ¾ cup grated mozzarella, divided
• ¼ cup beer (I used a lager)
• 1 teaspoon garlic powder
• a few dashes hot sauce
• 1 tablespoon chopped parsley (optional, for garnish)

INSTRUCTIONS

1. To Make Soft Beer Pretzels
2. Warm the beer to 110-115 degrees.
3. In a stand mixer with the dough hook attached, add the warm beer, sugar, kosher salt, then sprinkle the yeast on top. Let the mixture sit for about five minutes, or until it starts to get foamy.
4. Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together.
5. ..............................................

for full instruction please see : www.foxandbriar.com