Recently, Doug spoke with Food and Lifestyle Influencer, Shannisty Ireland, who had some good recipes to start off your holiday season! The first one needs to have a note nearby warning people that it may be HOT, so make it as hot as you'd like.
●1 cup Southern Recipe Small Batch Pasilla Chili Cheese pork rinds, crushed
●½ cup mayonnaise
●½ tsp Dijon mustard
●2 tsp sriracha
●3 tbsp Old Bay seasoning
●Green olives, garnish
●Celery tops, garnish
1.Hard boil the eggs and allow them to cool. Peel, cut in half, and remove the yolk into a mixing bowl. Set aside the egg whites on a plate.
2.Add mayonnaise, Dijon mustard, Sriracha and lemon juice to the egg yolks. Mix until smooth.
3.Combine the crushed pork rinds and Old Bay seasoning. Press egg whites into the pork rind mixture to coat, and return to the plate.
4.Add the egg yolk mixture to the pork rind coated egg whites. Garnish with a green olive and celery tops. Serve chilled and enjoy!
This next recipe combines the funkiness of Brie and the sweetness of the fall season, highlighted on a pretzel baguette!
●1 Julian’s Recipe pretzel baguette, prepared according to package instructions
●Olive oil cooking spray
●1 can of puréed pumpkin
●½ cup of candied pecans, walnuts, or nut of your choice
●1 8 oz round of brie cheese, cut into thin wedges
●2 tbsp fresh rosemary leaves, garnish
1.Preheat the broiler on your oven. Slice prepared baguette along perforated lines and place the slices on a baking pan. Lightly spray with cooking spray and broil until crispy and toasted, about 2 minutes.
2.Reduce oven heat to 350 degrees F. Spread each baguette slice with 1 tbsp of pumpkin. Top each slice with a thin slice of brie cheese. Transfer to the oven and bake for 5-7 minutes or until the brie is melted.
3.Spoon candied nuts over crostini and sprinkle with rosemary. Serve immediately. Enjoy!