Blend your way into FBC2016: Mushroom & Ground Beef Bites by Love Good Food


Our Appetizer Spotlight contest is now closed, but that doesn't mean we're done sharing all of the tasty entries. For today's post, Kristin of Love Good Food shares her bite-size Mushroom & Ground Beef Bites. Try them yourself at home!


You'll love these Mushroom & Ground Beef Bites! Each bite has a burst of flavour combining finely chopped mushrooms and ground beef in a mini tortilla shell topped with a lime sriracha mayo, cherry tomatoes and fresh green onions. It's reminiscent of a taco salad, but different, and it's all packed into one bite!  The big flavour kick comes from the Lime Sriracha Mayo. If you're like me you just might want to double the mayo recipe! It tastes great with sweet potato fries, French fries, and spread on sandwiches and wraps... just be warned, I've been known to find excuses to dip just about any food into it. You can make the Lime Sriracha Mayo ahead and cover it, it will keep in the refrigerator for several days. I like the mayo a bit spicy, so if you aren't a lover of spicy food start off with just one teaspoon of sriracha and taste, adding one more teaspoon at a time until you find the right level of heat. Same goes for you spicy lovers, add as much heat as you want, just be courteous to your guests, not everyone may appreciate the extra hot mayo! Put some jalapeño peppers on the side for your friends who like it extra hot!


I like recipes that are flexible, so go ahead and use your favourite ground meat. You can easily substitute ground turkey, ground chicken or ground sausage in this recipe. You will love this easy to make balanced appetizer with veggies, protein and tortilla chips! With Blend and Extend you'll add extra vitamins and minerals.

Each scoop has only 35 calories and 2.6 grams of fat.


Mushroom & Ground Beef Bites
Prep time: 15 minutes | Total time: 30 minutes

Ingredients
1 cup finely chopped mushrooms
1/2 lb ground beef
1 bag of mini tortilla bowls (like Tostitos Scoops)
1/2 pint of cherry tomatoes or grape tomatoes, sliced in half
green onions, sliced
jalapeño peppers, sliced (optional)

Lime Sriracha Mayo
1/2 cup mayonnaise
1/2 tbsp sriracha sauce
1 tsp lime juice
1/4 tsp chilli powder
1/4 tsp granulated sugar

Method
1. In a pan cook the mushrooms until they are soft and transfer them to a bowl
2. Brown the ground beef in the frying pan over medium heat until fully cooked and drain off the fat
3. While the beef is browning make the Lime Sriracha Mayo: combine the mayonnaise, sriracha sauce, lime juice, chilli powder and sugar in a bowl and stir until well mixed and taste, add more sriracha sauce as desired to achieve the desired level of "heat", if you don't like "hot", start of with 1/2 tbsp and taste
4. Add the mushrooms to the ground beef and stir
5. Place the tortilla scoops on a serving platter, spoon the mushrooms and beef into each one, add a dollop of lime sriracha mayo on top and garnish with cherry tomato half and green onions and enjoy!

Notes:
* you can substitute ground turkey or ground chicken, just add 1 tbsp of vegetable oil to add moisture while browning the meet
* the sriracha mayonnaise can be made ahead, covered and refrigerated
* leftover sriracha mayo can be covered and kept in the fridge for up to 3 days, it makes a great dip for sweet potato fries or spread on sandwiches and wraps


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Thanks to all the FBC Members who joined the Appetizer Spotlight competition with their own blended recipe!

Blend your way into FBC2016: Beef, Spinach and Mushroom Strudel by Bake. Eat. Repeat.

Hungry yet? Each day we've got a great new submission to share with you, which is really making our job of choosing a winner this year very - very - difficult. Today, we're welcoming Stacey of Bake. Eat. Repeat. back to this contest with a Beef, Spinach and Mushroom Strudel.


Beef, Spinach and Mushroom Strudel
Prep time: 30 minutes | Cook time: 25 minutes | Yield: 3 - 12 inch pastries

Ingredients
For the pastries:
1/2 pound (227g) ground beef
1/2 medium onion, finely diced
2 cloves garlic, minced
1 cup finely diced mushrooms
1/2 tablespoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 package (10oz/300g pkg) frozen chopped spinach, thawed and drained
6 ounces (150g) feta cheese, crumbled
1 package (450g) puff pastry
For the tzatziki sauce:
1 cup plain Greek yogurt
1 cup plain Greek yogurt
3/4 cup chopped cucumber
2 cloves garlic, minced
1/2 teaspoon dried dill

Method
1. Preheat the oven to 375 degrees F.
2. In a large, non-stick skillet over medium heat, brown the ground beef. Drain the grease and add the onion, garlic, mushroom, oregano, pepper and salt. Cook, stirring for 2-3 minutes until the vegetables have softened. Stir in the spinach and feta and cook for another 1-2 minutes. Remove from the heat.
3. On a lightly floured surface, unroll the two sheets of puff pastry. Cut each piece into three long, equal strips. Lightly roll each out a bit thinner with a rolling pin. Place three of the pieces onto a parchment lined cookie sheet. Divide the filling between the pieces of pastry, leaving a half inch space around the edges. Place another strip of pastry over top of the filling and press the edges to seal them. Crimp the edges with a lightly floured fork and cut slits into the top of the pastry to vent it.
4. In a small bowl, whisk together the egg and water and lightly brush the three pastries with the egg wash. Bake for 25-30 minutes until the pastry is golden. Serve warm with tzatziki sauce.
5. To make the tzatziki sauce, stir together the yogurt, cucumber, garlic and dill until combined and refrigerate until ready to use.


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Thanks to all the FBC Members who joined the Appetizer Spotlight competition with their own blended recipe!

Blend your way into FBC2016: Blended Saucy Sliders by Everyday Allergen-Free

With our Appetizer Spotlight contest officially closed, we're sharing the final entries that made it in under the wire. Deciding on a winner is no easy task!

Amanda at Everyday Allergen-Free brings us a juicy, savoury batch of Blended Saucy Sliders, which are sure to impress everyone at your next get-together.


Blend & extend; it's a way to make your ground meat go a little further and taste way better too! Today I combined ground mushrooms with extra lean ground beef to make a juicy burger. I found it was more flavorful than a plain burger and the overall texture was lighter and fluffier. In fact, I don't think I can go back to making a burger without mushrooms in it.

Blended Saucy Sliders

Ingredients
1 tbsp olive oil
1 clove garlic, chopped
1 tin of diced or whole plum tomatoes
1 lb. extra lean ground beef
About 8 medium-sized button mushrooms
1 egg
1/3 cup panko bread crumbs
salt and pepper
10 slider buns (my bread recipe can be found here)

Method
If making homemade bread, prep it ahead of time as it takes about 2.5 hours from start to finish including the rising periods.

For the sauce: heat up some olive oil and the garlic in a medium saucepan until it becomes fragrant. Add the tomato and bring to a boil, then turn down and let simmer on low for a half hour with the lid off. Blend it up til it's nice and smooth and then set aside until the sliders are ready to assemble. You can leave it on the stove on very low heat to keep warm.

For the burger patties: blend the mushrooms pretty finely, but not til they're pasty. Add to a large mixing bowl with the ground beef, egg, panko, about 1 tsp of salt, and some freshly ground pepper.

Mix well and then form into 10 evenly sized patties. Heat up some olive oil in a non-stick pan and when it's hot add the burgers. I did mine 5 at a time to avoid crowding the pan. Cover with a splatter guard and let them sizzle for about 5 minutes, then flip and cook for 5 minutes on the other side until cooked through. To test if they are cooked you can poke into the centre with a knife and check for pinkness.

The assembly: Slice the buns open and line each one with some baby greens. Place a burger on each bun and then spoon sauce over top. Pop the top on the bun and they're ready to serve! These sliders taste even better when served nice and warm.

Makes 10 sliders


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Thanks to all the FBC Members who joined the Appetizer Spotlight competition with their own blended recipe!