Twitch Monthly Stream Recap: February Dishes

Did you miss a stream in February? Well, no need to worry, below are the dishes I made for the month of February! Don’t forget, you can catch each replay for up to two weeks from the original live date - so be sure to tune in for each stream!

Also, I’m so excited to announce that I’ll be streaming every Saturday and Sunday at 1PM EST, unless otherwise announced of course. Be sure to check out my monthly recipe schedule, here to see what I’m whipping up in the kitchen - we have some amazing things coming!

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Super Bowl Sliders + Beer Battered Onion Rings

Hot Honey Buttermilk Fried Chicken Sliders, Steak + Bacon Sliders, and Shitake Mushroom Sliders

February 7 , 2021

(L to R) Honey Balsamic Shitake Mushrooms + Tomato Slider, Hot Honey Fried Buttermilk Chick Slider, Bacon Gouda Steak Slider

Beer Battered Onion Rings with a Garlic Jalapeño Sauce, find the sauce recipe here.

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Special Valentine’s Day Pasta Night

February 10 , 2021

Check out the featured blog post, here.

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Pork Belly

Homemade Smoked Bacon

February 21 , 2021

Crispy Pork Belly spun in Capital City Mambo Sauce.

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Waffle Sampler

Avocado + Red Onion Waffle, Chicken & Waffles with Crumbled Homemade Bacon, and Smoked Salmon + Fried Egg Waffle

February 28 , 2021

Waffles three ways: Avocado with Homemade Pickled Red Onions, Fried Chicken Thigh Nuggets & Homemade Bacon, Smoked Salmon Fried Egg & Green Onion

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XO, Analise

Recipe: Garlic Parmesan Mushroom Fries

“Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.” - Bobby Flay

One of the things I’ve really been incorporating in my meals, is the use of more vegetables, and cutting out the carbs. If you know me on a personal level, then you know french fries are one of my favorite things. But, here lately I’ve been on a huge mushroom kick, and recently tested out a new side dish, that helps me curb my french fry craving - mushroom fries.

This super delicious snack, and it’s low carb may I add, is really simple and easy to make. You can deep fry, bake, or air fry this snack, and it truly does not disappoint. The combination of herbs and freshly grated parmesan cheese, is truly a gift.

Check out the recipe below!

What You’ll Need:

• 2 portobello mushroom caps

• 1 cup herb panko breadcrumbs

• 1 cup all purpose flour

• 1 tsp fresh cracked black pepper

• 1 tsp garlic powder

• 1 tsp rosemary

• 1 tsp thyme

• 1 egg

• 1 tbsp water

• canola oil

• a pinch of sea salt

• grated parmesan cheese, for garnish

• parsley, for garnish

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Instructions:

STEP 1: Preheat your deep fryer to 350 degrees.

STEP 2: Rinse off mushroom caps. Cut the stems, trim the edges, and remove the gills from the underside of the vegetable.

STEP 3: Slice mushrooms into strips to your desired width, 1/4 inch is a good rule of thumb.

STEP 4: Combine flour and seasonings: black pepper, garlic powder, rosemary, and thyme into a bowl.

STEP 5: In a separate bowl, whisk the egg and water, creating a frothy mixture.

STEP 6: Finally, in a third bowl, add panko breadcrumbs.

STEP 7: Take each mushroom slice and dredge it in seasoned flour, then egg and water mixture, and finally breadcrumbs. Continue this until each mushroom slice is evenly coated.

Pro Tip: The egg and water mixture act as the ‘glue or binder’ for the panko breadcrumbs to stick to the mushroom slice.

STEP 8: Once the cooking vessel is hot, gradually add in the breaded mushroom slices, cooking for 3-5 minutes, or until golden brown.

Pro Tip: You can cook these mushroom fries in an air fryer or oven, bake them at 425 degrees for 10-15 minutes, or until golden brown.

STEP 9: Remove mushroom fries from the oil, and put them onto a stack of paper towels, allowing them to drain any excess oil.

STEP 10: Garnish with a touch of sea salt, parsley, and freshly grated parmesan cheese. Serve and enjoy!

If you are interested in a homemade spicy garlic sauce to accompany the mushroom fries, see the super easy recipe below!

Spicy Garlic Aioli

• 1 large jalapeno

• 1 cup of mayonnaise

• 1 tablespoon of lemon juice

• 4 peeled cloves of garlic

• 1 teaspoon of red wine vinegar

• 1 teaspoon of apple cider vinegar

• 1 teaspoon of cracked black peppercorn

• A pinch of sea salt

STEP 1: Combine all of your ingredients into a food processor, and blend all of the items until the sauce is creamy and smooth.

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Suggested Wine Pairings

• Pinot Noir

• Sparkling Rosé

• Blanc de Blanc

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XO, Analise

Dining In

"The most essential part of my day is a proper dinner." - Rachael Ray

Currently G and I are snowed in at our home in Virginia Beach. During this time, we have been testing out some of the new kitchen gadgets I received for Christmas. We love trying new recipes, and the one I'm sharing today is our new favorite!

Earlier this week I made a scallop risotto dish for G, and he absolutely enjoyed it. Today, I am sharing this amazing recipe with all of you!

What You'll Need:

• 12 Scallops
• Salted or Unsalted Butter
• Bacon
• Mushrooms
• Asparagus
• Black Pepper
• Lemon Pepper Infused Sea Salt 
• 1 saucepan
• Olive Oil
• 1 box of Lundberg Farms Parmesan or Traditional Risotto
• 2 pans

Step 1: Get that risotto going! 

• In a heavy 2 qt. saucepan, saute rice in ½ Tbsp. olive oil over medium heat for 2 minutes.
• Add 2 1/2 cups of water and contents of seasoning pouch. Stir well and bring to a boil.
• Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender.

Step 2: Now, begin cooking your bacon. Take several pieces of bacon, and cut them into thin strips. Then fry the bacon bits in a small pan over low to medium heat.

Step 3: Next, begin to saute your finely chopped mushrooms and asparagus spears. 

• Add a ½ Tbsp. olive oil and lemon pepper sea salt into the pan of mushrooms. For the asparagus, add a ½ Tbsp. olive oil, black pepper and ½ Tbsp. olive oil. Both items should be cooked over medium heat.

* Pro Tip: Check on your veggies often to ensure they do not over cook. 

Step 4: Now, it is time for the scallops! Add a ½ Tbsp. butter and ½ Tbsp. olive oil into a pan over medium/high heat. Make sure that pan is hot to ensure the scallops have a nice golden brown sear on both sides. The scallops should cook for no more than 2 minutes on each side.

* Pro Tip: Pat your scallops dry to make sure there is not any extra moisture before searing. Also, season the scallops right before placing them into the pan. I use lemon pepper sea salt - and it is amazing!

* Bonus Pro Tip: Do not cook your scallops too long! Scallops become tough and chewy when they are overcooked.

Step 5: Finally, add your cooked mushrooms and bacon to the risotto. Stir the ingredients together in the saucepan.

Step 6: Plate, serve, and enjoy!

XO, Analise