Reminder!!! One Week Left to Enter the Giveaway! A Book Review, Tiny Tacos and a Giveaway!!!
There’s a blog that I LOVE….I mean, really LOVE! I wish I could try everything on the site. I wish I could be in the studio when they shoot the photos and be the recipient of all the leftovers, but, unfortunately for me, they are on the other side of the country. So, in my tiny east coast kitchen, I work my way through their recipes one at a time. This is going to take forever.
The site is called Spoon Fork Bacon and the ladies behind the wonderfulness are Teri Lyn Fisher and Jenny Park. Teri is a photographer (which is why her images are so perfect and inspire me with every post) and Jenny is a food stylist, recipe writer and professional eater (hey…I’m a professional eater too!!!). Together, they have created a site that is truly inspirational and appetizing.
And then there’s their book. 🙂 Just released last month and sent to me prior to release for review, Tiny Food Party is the PERFECT cookbook for the upcoming holiday/tailgate/award show season! The entire book is loaded with teeny, tiny, itty, bitty food! Bite sized everything, food you wouldn’t even dream of in miniature such as:
- Mini Kimchi Deviled eggs
- One-bite “Onion” Rings
- Baby-size Shephard’s Pies
- Mini Philly Cheesesteak Sandwiches
- Itty-Bitty Candied Bacon Churros (My Favorite!)
- Little Coffeecake Cocktails
- Itty-Bitty Bloody Marys
and many, many more pint-sized bites!
You can purchase the book on Amazon.com OR you can enter to win a copy from The Suburban Soapbox just by commenting below and telling me what your favorite tiny food is! You must be a follower of The Suburban Soapbox by either email, Facebook or Twitter. Just click on your preferred method to the right and that’s it! It’s that easy.
The lucky winner will be chosen at random, all entries must be completed by November 30.
Just to tempt your taste buds a bit, here’s a recipe from the book, Tiny Food Party!
Tiny Fried Tacos
Reprinted with permission from Spoon Fork Bacon
2 quarts vegetable oil, for frying
1/2 store-bought cooked rotisserie chicken
Juice of 1 lime
1 tablespoon ancho chili powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
salt and pepper, to taste
24 (3-inch) yellow corn tortillas*
1/4 cup crema mexicana or sour cream
1/2 cup shredded iceberg lettuce
1/4 cup crumbled cotija cheese**, or feta
Hot sauce, to taste
In a large pot, preheat oil to 375 degrees F.
Remove the skin and bones from the chicken and shred meat into a medium bowl. Add lime juice, chili powder, paprika, cumin, and salt and pepper and toss to combine. Place a big pinch of chicken mixture in the center of each tortilla.
Using tongs, gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste.
Gently hold each taco open and add toppings as desired.
*If tiny tortilla are difficult to find, use a 3-inch circle cutter to cut mini tortillas out of larger ones.
**This firm, aged Mexican cheese can be grated or crumbled like Parmesan. It softens but doesn’t melt when heated, making it an excellent garnish for tacos, beans and chili