Pan-Seared Shishito Peppers with Yogurt-Sriracha Dipping Sauce

When my friend Laurel came into town last month, we went to Zengo to meet up.  A new-to-me recommendation made by her friend Zach, I fell in love with this hotspot pretty quickly… especially after Zach insisted we try the Shishito Peppers on the Happy Hour menu.

Zengo Denver | No Thanks to Cake

These tasty, sometimes spicy peppers are popping up all over menus all over town.  And, they’re delicious!!  To prepare them, chefs simply pan-fry or wok-fry them until they begin to blister, and then serve them with their choice of dipping sauces.  Easy peasy!!!

Now… here’s the catch with these peppers.  9 out of 10 of them are mild and tasty… and then that 1, 1 of 10 is fiery hot to the point of making me ask for milk in the restaurant.  WOW.

Pan-Seared Shishito Peppers with Yogurt-Sriracha Dipping Sauce | No Thanks to Cake

It creates almost a fun challenge with the peppers… and makes them a great dish for entertaining.  You’ll not understand the HEAT associated with these guys… until you get lucky enough to pick the hot one…

After trying them at Zengo, I’ve wanted to have them again… they were THAT good; however, it wasn’t until I saw them at the local Farmers Market that I had a chance to make them at home!

This weekend after snagging the last basket, one of my fellow shoppers told me that they’ve bought them at Whole Foods.  Another option if you’re looking for these tasty Shishitos.

Pan-Seared Shishito Peppers with Yogurt Sriracha Dipping Sauce | No Thanks to Cake

I’m sharing today how I prepared them at home.  Cook time was roughly 7 minutes, but that included rinsing the peppers and whipping up the sauce and cooking them. Try these bad boys… and watch out for the hot one!

Pan-Seared Shishito Peppers with Yogurt-Sriracha Dipping Sauce

Serves 1

INGREDIENTS

10 fresh shishito peppers

cooking spray

1 1/2 Tbsp. lowfat plain yogurt

1 – 1 ½ tsp. sriracha sauce

INSTRUCTIONS

1.  Mix your yogurt and sriracha in a small bowl.

Pan-Seared Shishito Peppers with Yogurt-Sriracha Dipping Sauce | No Thanks to Cake

Pan-Seared Shishito Peppers with Yogurt-Sriracha Dipping Sauce | No Thanks to Cake

2.  Heat your pan to medium hot, coated with cooking spray.  Add your peppers, and cook about 5 minutes, turning about halfway through and when they start to “sing” from the heat.  Note:  You’ll want them to have bubbly blisters on them on both sides.  Turn accordingly, and cook until done.

Pan-Seared Shishito Peppers with Yogurt-Sriracha Dipping Sauce | No Thanks to Cake

Pan-Seared Shishito Peppers with Yogurt-Sriracha Dipping Sauce | No Thanks to Cake

3.  Serve with the dipping sauce, and roll the dice to see how HOT yours will be.

Pan-Seared Shishito Peppers with Yogurt-Sriracha Dipping Sauce | No Thanks to Cake

Pan-Seared Shishito Peppers with Yogurt-Sriracha Dipping Sauce | No Thanks to Cake

4.  To eat, pick the pepper up by the stem, and eat the entire pepper minus the stem.

Pan-Seared Shishito Peppers with Yogurt-Sriracha Dipping Sauce | No Thanks to Cake

Pan-Seared Shishito Peppers with Yogurt-Sriracha Dipping Sauce | No Thanks to Cake

 Note:  In my first batch of peppers, all of them were mild.  I’m fully expecting to be fired up in the next round.

Per entire recipe serving:

CAL 61; CARB 53g; FAT 1g; PROT 3g; FIB 40g; WW Points Plus: 3

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Avocado Salsa

Ever since the Fitbloggin Avocado contest, I’ve been completely hooked on avocados.  I just can’t get enough of them.

And… next week, as part of my prize pack for winning 2nd place in the recipe contest, the commission is sending me an ENTIRE BOX of California Avocados.  Can you imagine??? I’m so excited!

I’ve been eating a lot of carrots lately as snacks, and I wanted a different kind of dip to use with them.  I always like to put something on them… whether it’s Laughing Cow Cheese (a fave!) or one of my homemade healthy dips.  Then, I found this idea…

Avocado Salsa | No Thanks to Cake

How delicious does that look? And, why haven’t I tried something like this before???  Adding an avocado to your favorite salsa gives it a creamy and decadent texture… perfect for dipping chips, vegetables, and it even can be used as a salad dressing!  So good!

Avocado Salsa

From The Picky Palate Cookbook

1 (14.5oz) can diced tomatoes
1 (10 oz) can diced tomatoes with green chilies
2 small avocados, mashed
½ cup cilantro, chopped
2 tsp. fresh garlic, minced
½ lime, juiced
¼ tsp salt
¼ tsp black pepper

INSTRUCTIONS

1.  Combine all the ingredients in a food processor. Pulse until blended.

Avocado Salsa | No Thanks to Cake

Avocado Salsa | No Thanks to Cake

Avocado Salsa | No Thanks to Cake

Avocado Salsa | No Thanks to Cake

2.  Store in an air tight container in the fridge for up to 2 weeks.  Serve with veggies or baked chips.

Avocado Salsa | No Thanks to Cake Avocado Salsa | No Thanks to Cake

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Cucumber Avocado Salsa and a {GIVEAWAY}

I got a HUGE shipment of chips last week from one of my favorite healthy chip companies!  And, they’re a Colorado company too!

Avocado Cucumber Salsa | No Thanks to Cake

OMG… don’t they look amazing??  My new friends at Snikiddy sent me their whole line of Eat Your Vegetable Chips.  These tasty chips are not only loaded with vegetables, but they also come in the most amazing flavors!  You can eat them without feeling guilty for having chips!!

My friends at Snikiddy are also giving you a chance to win some of your very own to try!  But before we give them away, let’s talk about how I served them.

With the 4th of July holiday upon us and having just got home from a trip, I was determined to incorporate the chips into my menu for the week.  First, I made my favorite taco salad, subbing the tortilla chips for Jalapeño Ranch flavored Eat Your Vegetables chips – - So good!!

Taco Salad with Eat your Vegetables Chips | No Thanks to Cake

And, on 4th of July, I decided to try a new dip, combining two of my favorites:  Avocado and Cucumber.  This was a HUGE hit with my friends Tiffany and Alex!

Avocado Cucumber Salsa | No Thanks to Cake

We loved this dip!  It was cool, fresh, and just perfect for a hot day.  I’ll definitely be making it again!

Avocado Cucumber Salsa

Adapted from What’s Cooking at Home

INGREDIENTS

Avocado Cucumber Salsa | No Thanks to Cake

2 ripe avocados, cut into small cubes
1 cucumber, peeled, seeded, and cut into small cubes
5 scallions, finely sliced
1 Tbsp. lime juice
2 Tbsp. sour cream
¼ cup prepared ranch dressing
1 tsp. chili powder
salt and pepper to taste

INSTRUCTIONS

1.  Cut the avocado into small cubes and toss with lime juice in a medium size mixing bowl to prevent avocado from turning brown.

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

2.  Add cucumber and scallions.  Note:  Rather than dice my cucumbers, I just put them in the food processor.  Chopped in seconds!

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

3.  Mix in sour cream and ranch dressing.  Add chili powder.  Add salt and pepper to taste.

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

4.  Refrigerate before serving.  Note:  Storing the avocado dip with the nut in it also helps to keep the avocado from turning brown!

Avocado Cucumber Salsa | No Thanks to Cake

5.  Serve with Snikiddy’s Eat Your Vegetables – Sea Salt chips and enjoy!!  Let’s get a closer look at it…

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

Now that you’ve seen how I’ve been pairing my Eat Your Vegetables chips, it’s time for you to win a batch of your own to sample and create with!!

Eat Your Vegetables Chips Giveaway

Enter via the Rafflecopter below, and good luck!

a Rafflecopter giveaway

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BLT Summer Rolls with Lime-Sriracha Dipping Sauce

I do love to entertain.

It’s just my thing… I mean, how fun is it to cook wonderful food and have some of your favorite people over to enjoy it?  It is simply lovely.

On Saturday, I invited the ladies that I went to Winter Park with last month over for tapas and game night.  While we didn’t play games, we definitely enjoyed the food and some wine…  including this dish.

BLT Summer Rolls with Lime-Sriracha Dipping Sauce | No Thanks to Cake

This was actually my second attempt at making summer rolls.  You might remember my first try, when I created that PB2 Peanut Sauce… yum!  I was a little less intimidated by the process this time around, and just got down to business.

These summer rolls were AMAZING!  I made the bacon the night before and simply assembled the rolls an hour before the party… and the ladies seemed to love them too!

BLT Summer Rolls with Lime-Sriracha Dipping Sauce

Adapted from Inspired Taste

Serves 8

INGREDIENTS

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

8 8-inch rice paper (summer roll) wrappers

3 cups packed baby lettuce leaves

1-2 large tomatoes, cut into 1/4-inch slices

1 avocado, sliced

8 strips center-cut bacon

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

For the Dipping Sauce

1/2 cup light mayonnaise

juice of 1 lime

4-5 tsp. Sriracha chili sauce

salt to taste

INSTRUCTIONS

1.  Prepare the bacon via the package instructions.  Note:  I usually bake my bacon because it just comes out so perfect and is so less messy than cooking via stovetop.  I also choose center-cut bacon over turkey bacon.  All the flavor of bacon, with less fat and less calories than the regular stuff!

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

2.  While your bacon is baking, prepare the sauce.  Combine the mayo, lime, and sriracha in a small bowl.  Whisk it together, adding salt to taste.  Note:  I added 5 tsp. of sriracha.  Add a little and taste it.  You can always add more!

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

3.  Slice your avocado and tomato.  Set up an assembly line so that you can quickly fill your summer rolls.  Note:  These rolls are best if they are served within 3 hours of making them.  Time your assembly accordingly.

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

4.  Fill a large pan with hot water and add one rice paper round.  Allow it to sit in the water until it softens, about 30-45 seconds.

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

Note:  The texture of the rice paper is hard in the beginning and the ones I picked up had a pattern to them. How I knew they were ready to take them out of the water was that the pattern disappeared as the paper softened.  

5.  Once your rice paper is nice and moistened, move it to a plate and get ready to stuff it!  Add lettuce leaves, then tomatoes, then bacon.  Next drizzle 1-2 tsp. of sauce on the bacon strip.  Add a slice of avocado.  Add salt and fresh pepper, if desired.  Top with more lettuce.

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

6.  To seal the rolls, follow these instructions (Pics from my other summer roll recipe!)

Fresh Asian Summer Rolls with PB2 Peanut Sauce | No Thanks to Cake

Here’s how they look when you roll them with the BLT flavors on the inside…

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

7.  If you’re not planning to serve the rolls immediately, top them with a damp paper towel and store them in the refrigerator until it’s time to eat!  Reminder:  These stay fresh for about 3 hours before the rolls start drying up.

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

8.  To serve, slice the rolls on the diagonal and serve them on a platter with the extra dipping sauce.

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

Per roll + 1/8 sauce recipe serving:

CAL 120; CARB 14g; FAT 6g; PROT 3g; FIB 2g; WW Points Plus: 3

Divider

You will definitely have some rice paper wrappers leftover.  They have a long shelf life, but here’s a great recipe that you can try to use up the leftovers.

Fresh Asian Summer Rolls with PB2 Peanut Sauce

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