A week has gone by and I just realized I have been making food to cater to my hot sauce craving (this is not ok). I may have a mild obsession with spicy food… I like to blame it on Sheena, my Indian friend, whose mother is a rock star in the kitchen. I am currently working on getting her recipes for falafel (made in a waffle iron) and “street food” aka pani puri. When I dream of indian food those are the 2 dishes (+tikka masala) on my mind. Hopefully they will make an appearance on the blog soon!
Now lets step away from hot sauce and move onto another type of heat, horseradish. There is something about the pungent flavor of horseradish that can make a simple something (let’s say asparagus) absolutely addictive. No really, this little appetizer is hard to step away from if you have a spot in your heart for a little horseradish zing. My mothers best friend, Shawna (another amazing cook in my life), brought these bad boys over a couple years ago and they are now on my list of appetizers to make every time we have company over.
- 3 dozen asparagus spears
- 1 pkg (8 ounces) chive and onion cream cheese
- 5 tablespoons horseradish
- 2 packages (5 oz each) sliced roast beef
Boil water and lightly cook asparagus for 2-3 minutes. You want them to be crispy!
Mix together cream cheese and horseradish. Add horse radish to your own taste, usually 3-5 table spoons.
Spread each slice of roast beef with a thin layer of mixture. Roll up the asparagus spear inside of the roast beef.
Could it get any easier!?!?
Thanks for the introduction Shawna!