May 21st, 2018

Loro Restaurant Review

Posted in Celebrity Chefs, Restaurants, Reviews, Trends

Loro Makes its Debut in South Austin

Loro Restaurant Review

If you live in Austin, and have not been hiding under a rock for the past 6 months, you’ve probably heard that Chef Tyson Cole (Uchi/Uchiko) and Aaron Franklin (Franklin BBQ) have teamed up to open Loro, an Asian smokehouse, in South Austin. If you don’t live in Austin, you probably should. Or at least come visit us for the food. It’s worth it.

Situated on South Lamar Blvd, across from the local favorite Black Sheep Lodge, Loro is presented as a rustic/chic Minka with layers of exposed wood, grand windows and skylights providing ample sunshine, and sprawling tables and counters promoting community dining and interactivity.

Austin Dining

Wisely, Loro has minimized staff and wait times by employing batch cocktails and fast-casual style counter ordering complete with GPS-based table trackers, allowing the food runners to find you anywhere in the restaurant. Say goodbye to table tents and card holders! And since we’re talking about cocktails, don’t sleep on the Gin and Tonic Boozy Slushie, it’s perfect on a summer day in Texas.

Loro Restaurant Austin

The menu is a unique hybrid of BBQ (smoked brisket) and Asian flavors (papaya salad, Chili aioli, Thai herbs), which merry in a surprisingly delicate way. This is where I feel Loro makes it’s name. When I first read of the Loro concept, I admit I was hesitant. Aside from the powerhouse names involved, it seemed like a riff off the already popularized Kemuri Tatsu-Ya (a personal favorite of mine). However, while Kemuri lives in a land of deep, bold flavors, Loro exists on a plane of subtle, complex flavors interspersed with dramatic, smoky low tones, for a completely different dining experience.

Loro Reviews

There were some clear standouts the menu, including the sweet/savory Kettle Corn (with burnt ends and togarashi), the beautifully displayed Char Siew Pork Shoulder Bowl, and the unforgettable Malaysian Chicken Bo Ssam. Seriously, the Bo Ssam. Get the Bo Ssam. Did you catch that? Bo Ssam! You won’t regret it. Just thinking about that juicy meat and the yellow curry-yuzu vinaigrette makes my mouth water, it’s Pavlovian really… But I digress.

Austin Restaurant Reviews

My two knocks on the menu would be the Texas sweet corn, which was underwhelming in flavor and seasoning, and the Chicken Karaage, which looked beautiful, but was missing the defining crunch that makes Karaage more than just fried chicken.

Restaurants Austin

Overall, the quality, flavor, and creativity of the menu shines through and makes Loro an excellent addition to the unique culinary landscape that defines Austin. With reasonable menu prices (the most expensive items on the menu sit at $18, while the average cost of a plate is $10.18) and an ultra-casual dining style, Loro also bucks the elitist dining trend, instead choosing to embrace curious eaters from all walks of life. I’ll raise my Apple Scotch Sour to that!

Loro Restaurant Review

Be sure to chime in on the comments section with your thought’s on Loro. Until next time…

Cheers!

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May 7th, 2018

Worlds of Flavor 2018: A Review

Posted in Culinary Conferences, Food Trends

So Much to Learn, So Much to Eat

Worlds of Flavor

Worlds of Flavor 2018 is over. Done. Gone. Fin. You know what that means? It means I must wait a YEAR before I get to spend another 4 days in Napa eating amazing food, drinking terrific wine, and learning everything I possibly can from one of the most unique, talented, and diverse group of chefs and culinary presenters from the world over. This is my sad face.

However, I’ve never been one to sulk. So, what better way to cheer myself up than to share some of the great information and amazing revelations that came from the Culinary Institute of America’s 2018 Worlds of Flavor conference.

The Immigrant Kitchen

Food Trends

First, let’s discuss this year’s main topic: Immigrant Kitchens. As Krishnendu Ray summarized, “American” cuisine, at its essence, truly is immigrant cuisine. The food in America is a hodgepodge, or perhaps a better metaphor would be, a delicious soup of ingredients, culinary methods, and recipes from all over the world. Even the food we often consider decidedly American (hamburgers, hot dogs, apple pie) is adopted from early European settlers. And since colonialists did everything they could to wipe out Native American crops and traditions, it certainly received very little influence from their culture.

Yet here we are hundreds of years later and nothing, yet everything, has changed. Immigrants still account for the clear majority of those employed in restaurants (about 14 million nationwide according to Ray). Of the over one million restaurants in the United States, more than fifty percent (according to Ray) define themselves as a category other than “American.”

A big difference is that now, Asian cuisine (esp. Japanese and Korean) has become exceptionally popular even though it tends to be, on average, more expensive than European cuisine. So, what does this tell us?

It tells us that Americans are becoming interested in complex, unfamiliar flavors. It tells us diners are looking for experiences and adventure when they are dining out, not only food. And it tells us it’s time to start thinking about how we can start introducing some of these more uncommon flavors and ingredients into mainstream foods in subtle, safe, and easily approachable ways (just not crickets, at least not yet).

Observations

Now that we’ve had our lesson for the day, let’s jump into the fun part: Food trends, observations, and direct applications.

Asian Flavors

Culinary institute of America

I know we touched on this above, but it cannot be overstated. Asian flavors (Japanese, Thai, Korean, Filipino, etc.) have cemented themselves into American cuisine and they will only continue to grow in experimentation and popularity.

Miso is a ubiquitous broth, but now I’ve seen it flavored with different ingredients like koji and mustard. Fish sauce is becoming less polarizing. In fact, a study has shown that you can replace 25% of the sodium in a sauce or chicken stock with fish sauce with no discernible difference in taste.

Thai cuisine’s high usage of coconut and aromatics plays well with the nutrition focused crowds, while the craveable fermented flavors of Korean and Filipino foods are drawing praise nationwide.

Next Level Sauces

Worlds of Flavor

Sauces are food art. A combination of liquids, solids, spices, and seasonings come together to form a homogeneous solution of deliciousness (at least when done properly). They also conveniently add flavor to items that may otherwise be bland.

Lucky for us, there were plenty of new and delicious sauces and no bland food.

Of note was the movement back toward complex chile-based sauces. Rather than simply a cascabel sauce, we saw how a mix of chiles like smoky cascabel, arbol, pasilla, and aji amarillo can create balanced and new flavor profiles. It was nice to see multiple moles in use as well, including a yellow mole made with lemon, aji, and cashew.

Thai citrus sauces are evolving using local produce and artisan fish sauces. Modern American cuisine is utilizing aromatic broths made from the liquid of pickled and fermented vegetables served with creamy cheese-filled pasta.

Africa is also coming into focus with its pepper-based sauces, including a Trinidadian green sauce made with green chiles, cilantro, lemon, ginger, and onion. While we know in commercialization we can see losses in volatile flavors like cilantro, this can act as a peep hole into the possibility of crossover sauces good for Asian, Mexican, or African applications.

Added Nutrition

New Flavors 2018

Making foods more healthful is a trend that’s here for the long haul (thank goodness). But diners are interested in more than just low sugar and fat these days.

Fermented foods are growing in popularity due to their umami deliciousness, yes, but also their noted assistance in healthy digestion. High fiber foods have shown to assist in maintaining healthy cholesterol levels and the reduction of colorectal cancer.

Within this trend, however, diners still want to enjoy a satisfying meal and be entertained. This balance is helping drive the movement of plant-centric plates, meaning the vegetable is the star of the plate, but it doesn’t have to be vegetarian.

Au Revoir Worlds of Flavor

This only scratches the surface of the information gained from the 2018 CIA Worlds of Flavor conference. I didn’t even get into the resurgence of tamales, the reinvigoration of fine Mexican cuisine, or the endlessly fascinating fonio grain. But, I can’t expect you to read forever. Honestly, I’m surprised you made it this far.

I hope you gained something valuable from this post, and I implore you to leave a comment, question, or share an observation below. Let’s start a conversation about the future of food.

Culinary Trends 2018

Cheers!

 

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March 12th, 2018

Expo West 2018 Trends

Posted in Consumer Trends, Culinary Conferences, Food Trends

What’s Trending at Expo West 2018?

Simple answer, lots!

Expo West Lolgo

The Natural Products showcase that is Expo West featured a bevy of fun, interesting, but most importantly, responsible foods and products that will continue to shape the landscape of the industry.

Unique new items included Alove, a yogurt made with aloe vera, oat and vegetable milks, Sushi Quinoa, Pervida’s pomegranate seed seed oil infused sparkling waters, and my personal favorite, chia fruit spread.

World of Chia, based out of The Woodlands, TX, has developed a line of fruit spreads using chia seeds instead of pectin. Not only are these spreads unique and delicious, but they embody the clean-label movement perfectly with only 4 key ingredients: fruit, agave nectar, chia seeds, and lemon juice.

Now let’s take a look at the trends with traction:

Pastas from Produce

Ok, I know what you’re thinking, “Alternative pastas, wow! Really groundbreaking.” Fair. But what’s special about these pastas is not just that they’re made from things like chickpeas, plantains, lentils, and brown rice, it’s that they actually taste good. Really good! And that is something to be excited about.

Artisan Jerky

We’re continuing to push towards high protein, low carb. and calorie snacks, and the folks running the dried meats show have noticed. The big companies like Jack Links and Oberto are being challenge by small batch artisan companies such as Epic and Three Jerks, with products like Maple Bourbon Churro Filet Mignon, Sesame BBQ Chicken, and Smoked Maple Salmon. I bet I have your attention now…

Tiger Nuts

Don’t laugh. This isn’t a Rocky Mountain Oysters kind of thing. Tiger nuts are actually a tuber that grows under the soil’s surface, much like carrots. They are highly nutritious, versatile, and do not contain the same allergens as nuts making them a great alternative. It seems some folks are starting to take notice. Organic Gemini Brand has developed a line of tiger nut products including flour, granola, smoothie mixes, and because apparently they love me, tiger nut horchata beverages. Additionally, Cabo Chips is about to launch a tortilla made with tiger nuts and cassava.

This is only a small snapshot of what I found. There was also a lot of traffic around small farm honey, pickled and fermented vegetables (are we going to see a return of sauerkraut?!), and healthy savory snacks like puffed edamame and high fiber savory veggie crisps.

We’d love to hear what you took notice of at Expo West. Let us know some of your favorites in the comments section.

Cheers!

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February 26th, 2018

Mediterranean Fast-Casual on the Rise

Posted in Consumer Trends, Food Trends, Restaurants

Mediterranean Cuisine Shows Continued Growth in the Fast-Casual Market

food-salad-healthy-vegetables

Fast-casual restaurants continue to gain steam as their popularity with multiple demographics holds strong. By focusing on quality ingredients within a limited, often chef-driven menu, combined with a lower overhead cost of standard brick-and-mortar establishments, fast-casual creates an opportunity to sell delicious, high quality food at reasonable prices.

Within this market, we are seeing Mediterranean cuisine thrive. With fresh ingredients, hearty options for both vegetarians and carnivores, and a continued nationwide interest in the benefits of the Mediterranean diet, the food of places like Greece, Israel, and Turkey are grasping the palates of customers nationwide and not letting go.

Restaurants like Gyroville, who have recently expanded to Ecuador, Taim, which extends from the Chipotle leadership and is set to open its 5th location, and Sajj Mediterranean opening its 8th location, exemplify the new wave of menu focused fast-casual Mediterranean restaurants. Combine these with the already existing trailblazers such as Garbanzo, Zoe’s Kitchen, and Noon Mediterranean (formerly Verts), which focus more heavily on customization, and you can see a strong pattern of flavor-first concepts taking a strong hold in an already crowded marketplace.

pexels-photo-407293

Drivers of these establishments include on-trend flavors like harissa, preserved lemon, and za’ataar. The common link between these items is their unique depth of flavor stemming from ingredients or procedures uncommon to the average American diner. This dissociation will not last long though, especially at the current rate of growth in the Mediterranean food market.

There’s still plenty to taste and explore in this cuisine, and hopefully it’s continued popularity will drive some of the even more ambiguous items, such as Cholent and Magiritsa, into the spotlight.

Until then, we’ll keep our eyes open and tasting spoons ready.

Cheers!

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January 29th, 2018

Food Trends: Comfort Foods

Posted in Consumer Trends, Food Trends, Trends

2018 Sees the Trend Towards Comfort Foods

2018 Food Trends

2017 was the year of ethnic food trends. Gochujang, poke, curry, and sriracha everything, just to name a few. While 2018 will see a continued energizing of global foods, it will also see us hearkening back to our roots with regional comfort foods.

Now, don’t get caught in a box and think I’m going to start talking about macaroni and cheese, even though it’s a staple and it will never go anywhere. I’m looking at food traditions like meatloaf, hush puppies, regional BBQ flavors, and stews.

Comfort Foods Trend

But comfort foods aren’t limited to simply the regions of the US. Our country is a patchwork of global representation. 2nd and 3rd generation immigrants from all over the world are influencing and cooking the foods we eat. Therefore, don’t be surprised to see a rise in items like goulash, halo-halo, and artisan falafel.

We know that ramen, a Chinese/Japanese comfort food, has been intensely popular over the last few years, but are you familiar with jjigae, it’s Korean counterpart? You probably should be as it’s a unique blend of the sour, spicy, and umami flavors pack a major punch and simply make the world right when it’s cold outside.

Food Trends 2018

Also, 2018 could prove to be the year we finally see an uptick in flavors from arctic countries. Heavily smoked and salted fish, fermented root vegetables, and house-milled heirloom grain breads are examples of comfort foods you should keep on your watch list.

I’m excited to see what 2018 is going to bring and can’t wait to see how restaurants and food producers will adapt to the new trends. Drop a comment and let us know what trends you’re running into out there.

Here’s to eating our way through a new year!

Cheers!

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January 15th, 2018

Clean Label Movement

Posted in Consumer Trends, Educational, Retail

More Companies Moving Towards Clean Label in 2018

Clean Label

Consumers are continuing the march for clean label products moving into 2018. According to PMMI’s 2017 Trends in Food Processing Operations Market Research Report, 37% of consumers find it important to understand the nutrition facts label, while 91% of consumers believe that foods with recognizable ingredients are healthier.

Clean and transparent practices in food production include easy to understand food labels, responsible agricultural practices, and the use of natural ingredients. Clean labels have become so important to customers, we’ve seen the call make it all the way to the steps of the White House. With the upcoming implementation of a new nutrition facts label, the nutrients of food  products will be displayed in a manner that makes cleaner options much more visually attractive to a consumer.

Clean Label Opportunities

Clean Label Restaurants

This generates a huge opportunity for food producers to get ahead of the legislation and move toward clean labels voluntarily. QSR and fast food restaurants, such as Panera Bread, Pizza Hut, Subway, and Taco Bell, have been early adopters of such practices. Just this week Dunkin’ Brands and Baskin-Robbins announced they will be removing all artificial colors from their products.

Campbell’s is making a big push with their new line of Well Yes! soups featuring wholesome grains and vegetables. Additionally, Rich Products Corp., Pamela’s Products, and General Mills have begun distribution of more decadent clean label products like cheesecakes, cookies, and layered nut bars.

What’s Next?

Clean Label Food

This is only a snapshot of the current clean label movement. It will be interesting to watch the trend spread into other, less glamorous markets such as full service gas stations and entertainment vendors (like BaseBowls’ Poke Bowl in Dodgers Stadium).

Jump in the conversation and let us know what you see coming in the clean label movement and we push ahead into 2018.

Happy New Year!

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December 18th, 2017

Food Truck Series: Regal Ravioli

Posted in Food Trucks, Italian, Organic, Pizza, Restaurants, Trailer/Street Foods

Regal Ravioli Food Truck Review

Regal Ravioli Austin

I grew up in a middle class family with two working parents. This meant lots of solo time to be adventurous and get into some (good natured) trouble, and it meant more than one microwaved dinner fresh from a can.

My personal favorites at the age of 8 were Hormel Chili with Beans and Chef Boyardee Beef Ravioli, each of which I usually finished with a bit of Cheddar cheese (don’t judge me, I was 8). The culinarians reading along are probably shuddering internally, but the truth is at the time, I loved those foods, and they were something my parents could have on hand to ensure I ate dinner.

Now, here I am 25 years later, sitting at Austin’s very own Regal Ravioli, having weird Chef Boyardee flashbacks. Now, don’t misunderstand me here, these are no canned, preformed pasta squares. This is gourmet, handmade shells stuffed with things like beef brisket and winter squash. This is ravioli elevated! But it feels comfortable and reassuring.

Run by Chef/Owner Zach Adams, who hails from Washington D.C., Regal Ravioli proves to be a truly special food truck on the Austin landscape. What makes it special? You mean aside from the fresh pasta made by hand daily, the locally sourced organic ingredients, the unique ravioli twists like roasted beet, or the prevalence of hearty vegetarian options on the menu like mushroom ravioli or sweet potato gnocchi? How about the fact that Regal has been running strong since 2011 and still holds a monopoly on ravioli trucks in Austin.

Their business is so consistent, as it turns out, they’re in the process of working on a pizza truck to fill the vacant space near them in their park. You can rest assured I’ll be stopping by to try that out. But let’s talk about what really matters, the food.

Sausage Ravioli w/ Tomato Marinara and Veloute Sauce

Sausage Ravioli

An instant classic. Pasta on the ravioli is a perfect al dente, nice fennel-y sausage on the inside with touch of pepper, and a bright, fresh tomato sauce made with fresh, aromatic basil.

Sweet Potato Gnocchi w/ Bolognese Sauce

Gnocchi Austin

Good flavor on the gnocchi, however they went past cooked and into mushy, which is a shame. However, the Bolognese sauce is a real treat. Fresh and bright yet still meaty and savory, simply delicious.

Mushroom Ravioli w/ Pecan Pesto

Mushroom Ravioli

This was a real showstopper. So much flavor in such a little pillow. Fantastic mushroom and herb filling with a hint of truffle to really get the nose going. The pecan pesto is creamy and nutty while maintaining a cheesy quality that’s divine. I need more thumbs to put up for this dish.

Roasted Beet Ravioli w/ Caramelized Red Onion and Orange Zest

Italian Restaurants Austin

Let me lead with the fact that I don’t like beets, however, I love culinary risk takers. This dish was definitely a risk taker. While I thought the dish could have benefited from additional sweet/tangy flavors (i.e. Balsamic vinegar), the execution was perfect. Everything was cooked well, fit the profile, and was absolutely unique.

Roasted Butternut Squash Ravioli w/ Caramelized Onion, Poblano Pepper, and Gouda Veloute

Italian Food Trucks Austin

There’s something decidedly wonderful about the combination of winter squash and smoky peppers. And, apparently, if you take those two items and stuff them in pasta and smother it with Gouda cheese sauce it goes from wonderful to amazing. Great combination, unique twist, all around outstanding.

Handmade Meatball

Italian Food Austin

I’ve long felt a good ruler for quality when it comes to classic Sicilian Italian fare is the meatball. If I use that rule then Regal is doing great. Flavorful meatball, not too dense, not too salty, nice herbs and garlic, and definitely more meat than binder. Cuts with a fork but doesn’t crumble. Nailed it!

Broccolini

Quick Italian Austin

Hey, after all that pasta I needed some fiber, and Regal’s broccolini is a complete win. Charred just enough to compliment the bitter notes, cooked nicely with a bit of crunch left, and served with roasted garlic and a wedge of lemon. I could’ve eaten 3 orders of this easy.

So there you have it friends. Another Austin food truck, another delicious meal. Thanks Regal Ravioli for being the standard bearer of what delicious, home-style Italian cooking should be. I’m looking forward to seeing what you can do with a pizza (don’t sleep on the broccolini).

Until next time,

Cheers!

Regal Ravioli
1502 S 1st St.
Austin, TX 78704
https://www.regalravioli.com/

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December 4th, 2017

Green Tomato Dashi Recipe

Posted in Educational, Food Trends, Japanese

Green Tomato Dashi Recipe

Dashi Recipe

One thing we love to do here at Paradise is eat, and eat well. Therefore, we want you to eat well too! And to help you along, when we find a great recipe we just can’t help but share.

Today’s recipe is for green tomato dashi, and oh is it a winner!

Dashi is a traditional Japanese cooking stock or soup made most commonly with kombu (edible kelp) and dried fish (i.e. bonito flakes or katsuobushi). It makes for a very flavorful, exotic broth great for soups, poaching seafood, or steaming clams. See what other great uses you can come up with for this savory, umami packed broth.

Green Tomato Dashi: 32oz

  • Water – 18qt
  • Kombu Sheets – 8ea
  • White Soy Sauce – 1/2 C
  • Salt – As Needed
  • Bonito Flakes – 4 C
  • Green Tomato – 1 ea
  • Vegetable Oil – As Needed
  • Black Pepper, ground – As Needed

Directions

  1. Combine water, kombu, white soy sauce, and salt in a large stock pot and bring to a simmer. Cook for 45 minutes.
  2. Remove stock from heat and add bonito flakes, rest for 15 minutes.
  3. Strain stock through a fine mesh sieve and set aside.
  4. Toss tomato in oil, salt, and pepper and smoke for 2hrs at 225*F. It should be very soft and wilted.
  5. While still hot, blend 3 parts dashi to one part tomato until smooth. Thin out with more dashi if necessary.
  6. Strain once more through fine mesh if desired.
  7. Enjoy!

Soup Recipes

A special thanks to Plate Magazine for the awesome recipe.

Thanks for reading along and let us know what awesome uses for the green tomato dashi you found.

 

Cheers!

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November 13th, 2017

Thanksgiving Recipes

Posted in Educational, Food Trends, Recipes

Festive Thanksgiving Recipes

Nothing beats the holiday season, and what better way to celebrate turkey day then with some fun, delicious new Thanksgiving recipes!

Thanksgiving is a favorite for most chefs and foodies. It’s a whole day dedicated to feasts and gratitude. How can you beat that? So whether you’re cooking for the entire extended family, or just a small group of friends, check out these ideas to update your traditional menu.

Thanksgiving Food

Photo courtesy of platingsandpairings.com

Balsamic Cranberry Brussels Sprouts

Check out this awesome twist on a classic Thanksgiving vegetable side. The cranberries and balsamic offer and perfect sweet and sour flavor to balance out the roasted bitter notes of the sprouts. See the recipe here.

 

 

 

 

 

Thanksgiving Recipes

Photo courtesy of myrecipes.com

Squash Soup with Chile Puree

Here’s an exciting Southwestern flip on a classic fall soup. The chile puree offers an inner warmth to the squash soup that can’t be beat. Even the skeptics will find themselves surprised by this new flavor. See the recipe here.

 

 

 

 

 

Thanksgiving food

Photo courtesy of epicurious.com

Peking Style Roasted Turkey

Looking for an Asian flare on your traditional roasted turkey? Look no further.  Roasted in the Peking style, this turkey combines that flavors of soy, molasses, orange, and ginger to make an enticingly unique bird. See the recipe here.

 

 

 

 

 

Thanksgiving desserts

Photo courtesy of myrecipes.com

Ancho Chile Pumpkin Pie

Thanksgiving isn’t complete without at least 1 pumpkin pie. And this one’s a zinger! Ancho-chiles (I’d recommend a puree over dried powder for more flavor) are added to the mix for a smoky, somewhat fruity pepper taste. See the recipe here.

 

 

 

 

 

I hope these recipes help inspire you to twist up your Thanksgiving menu this year. From all of us at Dish-Bliss and Paradise Tomato Kitchens, happy Thanksgiving!

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October 31st, 2017

Spooky Halloween Recipes

Posted in Educational, Recipes

I Scream, You Scream, for Halloween!

Happy Halloween Dish-Bliss readers! It’s that time of year for witches and goblins and vampires (oh my!). Here at DB and PTK we’re ready to dance the night away with Winifred Sanderson and The Pumpkin King.

But all that excitement is bound to stir up your appetite for more than just brains. We’re here to help you avoid the sugar coma induced by gorging on candy with three fun Halloween recipes. These are bound to please a whole murder of crows, or just a couple spooks resting their bones at home for the night.

Halloween Food

Photo Courtesy of plainchicken.com

Pizza Skulls

Check out these easy to make stuffed pizza skulls for a delicious handheld meal fit to quench that cannibal craving for meat! See the recipe here.

 

 

 

 

 

Halloween Treats

Photo courtesy of womansday.com

Spider Dipper

Look out for fangs on this eight-legged freak. Instead, tear off a leg for a savory snack that’ll satisfy your lust for carnage, and bread sticks! See the recipe here.

 

 

 

 

 

Halloween Recipes

Photo courtesy of thegunnysack.com.

Meatball Pumpkins

All the festivities without the fright. These meatball pumpkins are the perfect Halloween food for all the monsters in your life. See the recipe here.

 

 

 

 

 

From all of us here at Dish-Bliss and Paradise Tomato Kitchens, Happy Halloween everyone!!!

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