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The long standing hashtag of #TacoTuesday is proof that tacos never gets old — *especially* fish tacos. They do, however, tend to be on the predictable side which is exactly why I wanted to put a seasonal spin on these bad boys: to demonstrate that fish tacos can in fact be versatile. With fall coming, I thought this was the perfect opportunity.
The inspiration for this recipe comes from good ol’ North Carolina BBQ and my husband, who is the pit master in our group of friends. His pulled pork is mind-blowingly delicious, and despite his modesty, he could easily compete with the big guns in the Raleigh area. His dry rub and mop for it are lip-smackingly delicious and, now that I’m pescetarian, I’ve been missing out.
Sometimes you come across an ingredient that doesn’t need much primpin’; the shishito pepper is one of them.
This is the perfect pepper for anyone who doesn’t like spicy food, yet enjoys the flavor of a pepper. Shishitos are super tame; in comparison to the jalapeño on a reference scale, the typical shishito pepper is 13 to 160 times milder. HOWEVER. One out of every 10-20 shishito peppers will surprise you with some extra heat. They still don’t reach even mild jalapeño heat, but it’s enough to catch you off guard!
Anyone up for a game of ‘Pepper Roulette’?
With a simple toss in olive oil and a generous sprinkle of coarse kosher salt, these shishito peppers get the broiler treatment until slightly blistered, a little crisped, and an awful lot addicting. They make for a great appetizer or snack, and though they’re no-frills, there’s something rich about the fact that you can enjoy these bites in the simplest of forms.
Roasted shishito peppers don’t particularly need a sauce to be enjoyed, so the sauce is optional, but I’m a bit of a dip fiend; I’ll take any opportunity to whip up a creamy and dreamy dressing. This one is savory, slightly punchy, and scrumptious AF. If you’re a dippin’ maniac like myself, I definitely recommend it.
THIS RECIPE IS SPONSORED BY LEE KUM KEE | OPINIONS ARE MY OWN
These Korean BBQ Jackfruit Sliders are everything.
Jackfruit has become a bit of a big deal over the past year, and for good reason. Late last year I made this Smokey Slow Cooker Pulled Jackfruit Chili and that was my first introduction to this meat-disguised fruit; it was divine.
But over the past year, after reading further into jackfruit and its uses, I’ve come to learn that the *real* trick to enjoying jackfruit is to throw it in a recipe where it can mimic pulled meat, such as pork, beef, or chicken.
Y’know, like on a saucy sandwich.
So, when it came to feeding my girlfriends a few weekends ago while hosting a potluck, I decided to take a stab at it. With the help of Lee Kum Kee’s Panda Brand™ Sauce for Korean BBQ Stir Fry, I was able to create these succulent Korean BBQ Jackfruit Sliders.
To say the very least, we lost our collective minds.
It would be unfair of me to keep a recipe like this a secret.
With Labor Day coming up, I am urging you to slap these bad boys onto your guests plates. People won’t even *care* that there isn’t any meat in them. I hate using the exhausted (tacky) food blog statement of, “Even my husband loved it!”, BUT HE DID. And he’s a master when it comes to pulled pork, so y’know, kind of worth mentioning in this case.
If you’re an avid reader here at KT, you know that guest blogging is something I do very sparsely. But every now and then a cool opportunity arises and it just seems like a good fit.
When Gabby from EyeCandyPopper and I started toying with the idea, it made more and more sense. We’re both big on sustainability and smart food choices, but we bring our passions to the table in different ways.
Since Gabby has a knack for making a lot of delicious low-sugar + dairy-free treats, I thought it would be great to have her bring us a bad ass breakfast — and she did! She even tickled my Canadian side by adding maple 🙂
Hello! It’s so nice to meet you guys! My name is Gabrielle, aka ECP, I’m a certified holistic nutritionist and I blog over at eyecandypopper.com. I was so excited when Dana and I started chatting about guest posting on each other’s blog because I’m a big fan of Killing Thyme. You see, I too am a big promoter of all things sustainable, so we definitely share some common life values and I love that! I believe that eating healthy doesn’t have to be complicated, and it certainly doesn’t have to taste bland and boring!
THIS RECIPE IS SPONSORED BY KING OSCAR | OPINIONS ARE MY OWN
This recipe is all about bringing fabulous things together:
Sardines and Tapatio® hot sauce, and
Huevos Rancheros and Fisherman’s Eggs.
I know, I know — I’m excited, too!
If you’ve never had Huevos Rancheros before, or “Ranchers Eggs”, that means you’ve never had the pleasure of sinking your fork into a crispy tortilla topped with silky yokes and warm salsa, and my heart aches for you. The good news is you can create this gem in the comfort of your own home in 30 minutes or less.
Huevos Rancheros is a classic brunch-y dish served on rural Mexican farms, but since brunch has exploded in North America over the last decade, you’ve probably noticed it on the menu at your local trendy brunch joint.
I couldn’t pinpoint an origin for Fisherman’s Eggs — which is a baked mix of sardines, garlic, shallots, and eggs — but if I were to guess… it’s a hearty no-frills breakfast that fishermen fill up on to warm their bellies before hitting the chilly docks.
With that said, this recipe compliments Killing Thyme and the pescetarian diet beautifully; it brings together two important meals that fuel the individuals who put fresh grown veggies and sustainable fish onto our plates.