Recipes Archive | Page 6 of 8

10 min

Royal finger food…fast and delicious. Makes the perfect snack or party appetizer. Spice it up with Jalapeño Pepper or Cracked Pepper Sardines, or go…

Ingredients

1-2 cans King Oscar Sardines with Jalapeño Peppers or Cracked
Pepper
8 celery stalks
8 oz light or reduced-fat cream cheese, room temperature
1/2 cup sweet red bell pepper, diced
Dash Worcestershire sauce
Jalapeño peppers or cracked pepper, reserved from can
1-2 tbsp olive oil, reserved from can

Here's what you do...

1 In a small mixing bowl, combine cream cheese, bell pepper, Worcestershire sauce, and jalapeño peppers or cracked pepper.
2 Add enough of the reserved sardine oil to get mixture to a spreadable consistency.
3 Stuff celery stalks with mixture, slice each stalk into sections, top with sardine.

Royal hints

Substitute with your favorite King Oscar Sardines variety.

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10 min

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A Norwegian classic. Nutritious, delicious, and super easy to prepare. Customize as you like with your favorite King Oscar variety.

Ingredients

1 can King Oscar Sardines with Spicy Cracked Pepper
Crostini, pumpernickel, herb crackers, crispbread – breads of your choice
Neufchâtel, soft blue or goat cheeses, low-fat cream cheese, butter – spreads of your choice
Sliced apple, pear, or fig
Sliced cucumber
Sliced boiled egg
Cherry tomatoes, halved
Micro greens
Fresh dill

Here's what you do...

1 Drain sardines, reserve the cracked pepper.
2 Smear quartered bread slices or crackers with spread of your choice.
3 Add slices of apple pear, fig, cucumber, or boiled egg.
4 Add halved cherry tomatoes, micro greens or fresh dill, as desired.
5 Layer on sardines, top with reserved peppercorns from the can.

Royal hints

Try with your favorite King Oscar Sardines variety and mix and match ingredients for an ocean of taste sensations.

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20 min

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Savory pastries just got hotter! Add some cha-cha-cha to your appetizer reperatoire with this easy favorite.

Ingredients

1 can King Oscar Sardines with Jalapeño Peppers
1 sheet pre-made frozen puff pastry
Parsley or celery greens, as garnish

Here's what you do...

1 Drain sardines, reserve jalapeño peppers.
2 Take pre-made puff pastry sheet from freezer and let soften. Cut into ten even strips.
3 Lightly mash or coarsely chop sardines and mix with diced jalapeños from can.
4 Spoon sardine mixture onto strips, roll and twist strips.
5 Place on baking pan and bake according to puff pastry package instructions, until golden brown.
6 Garnish with parsley.

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15 min

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Gazpachos are cold tomato-based soups originating from the southern Spanish region of Andalusia. Our recipe is a snap, thanks to the Jalapeño Pepper Sardines.…

Ingredients

2 cans King Oscar Sardines with Jalapeño Peppers
5 ripe tomatoes, seeded and chopped
1 cucumber, peeled, seeded and diced
2 sweet yellow bell peppers, seeded and diced
1 fresh jalapeño pepper
Jalapeño peppers reserved from cans
1 clove fresh garlic, minced
1 avocado, peeled and diced
1/2 cup olive oil, including oil reserved from cans
5 cups tomato juice
Juice of 4 limes
1 tsp cumin
Salt and pepper

Here's what you do...

1 Mix together tomatoes, cucumber, bell peppers, jalapeño peppers and garlic in a large bowl.
2 Pour in olive oil, tomato juice and lime juice. Stir to combine.
3 Purée half the soup in a food processor or blender, then stir back into the un-puréed half.
4 Season with cumin and salt and pepper to taste.
5 Refrigerate until cold.
6 Just before serving, stir in the sardines and avocado.
7 Garnish with sardine and fresh jalapeño slice on skewer.

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30 min

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Eggs and the salty flavor of fish go together, and this recipe offers more proof of that. Simply the best deviled eggs you will…

Ingredients

1 can King Oscar Skinless & Boneless Spanish Style Sardines, drained, broken into small chunks
1 dozen eggs
1/2 cup light mayonnaise
2 tsp Dijon style mustard
2 tsp sherry or other mild vinegar
2 fresh scallions sliced, including whites
1/4 tsp salt

Here's what you do...

1 Place eggs in single layer in saucepan and cover with at least one inch of cold water. Place saucepan over high heat until just boiling. Turn heat to low, cover, and cook for one minute.
2 Remove pan from heat and allow to sit off heat, covered, for 13 minutes.
3 Drain water and rinse eggs in cold water for one minute to end cooking. Crack and peel eggs under cold running water. Pat dry with paper towels. Slice in half lengthwise with sharp knife and place on serving platter.
4 Remove yolks to a medium mixing bowl and mash with a fork or pass through a coarse strainer.
5 Add remaining ingredients and mix until desired texture is achieved.
6 Spoon into plastic zip-lock bag and cut off 1” corner. Pipe yolk mixture into halved egg whites.
7 Garnish with scallions or parsley.
8 Refrigerate if not serving immediately.

Royal hints

To prevent eggs from tipping on serving dish, slice off a small portion of the underside of each egg white half to make a flat, stable base. For added flavor, sprinkle with smoked Spanish paprika before serving.

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15 min

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Here’s something delicious, fancy but easy, and truly unique for your next get-together! So fun and sweet, it’s a great way to get kids…

Ingredients

1 can King Oscar Mackerel in Olive Oil, drained, broken into small chunks
4 tbsp mango or other fruit chutney
4 tbsp herbed goat cheese
1 fresh peach, fig, or other soft fruit, narrowly sliced
1 oz frisee or other baby greens, in tiny pieces
1 tbsp fresh chives, finely chopped

Here's what you do...

1 Arrange 12 spoons or optional cracker bases decoratively on a serving platter.
2 Refrigerate before serving with breadsticks, toast squares, salty crackers, or fresh bread.
3 For each tapa, fill spoons or layer crackers with about 1 tsp each of chutney and goat cheese, then add a small morsel of fish, fruit slice, and frisee lettuce.
4 Sprinkle chives over completed platter and serve immediately.

Royal hints

Substitute spoons with toasts, cracker rounds, cucumber slices or similar for base.

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15 min

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So easy, so delicious! Bold aromatic flavors and protein-packed goodness make this the perfect healthy snack, novel appetizer, or centerpiece side dish!

Ingredients

1 can King Oscar Sardines in Extra Virgin Olive Oil with Spicy Cracked Pepper, drained
1/4 red onion, minced
4 oz cherry tomatoes, halved
2 tbsp chopped fresh parsley
1/2 tsp chopped fresh thyme
2 cloves minced garlic
4 slices lemon
Salt, to taste
Toasted baguette or pasta

Here's what you do...

1 Pre-heat oven to 425°F.
2 In bowl, combine red onion, tomatoes, herbs, garlic, lemon slices, and salt.
3 Gently toss sardines into mixture. Spread in single layer in baking dish.
4 Roast for about 15-20 minutes or until tomatoes are soft.
5 Serve with toasted baguette slices or serve over pasta.

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20 min

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Can you say shakshuka? How about zesty tomato poached eggs with sardines? Whatever you call this recipe, His Majesty gives it five crowns for nutritious deliciousness!

Ingredients

1 can King Oscar Sardines in Zesty Tomato Sauce
1 tbsp olive oil
2 large shallots, diced
2 cups marinara sauce
1/2 tsp ground cumin
1/2 tsp smoked paprika
4 large eggs
1/4 cup crumbled feta cheese
2 tbsp chopped parsley
Salt
Black pepper
Toasted bread

Here's what you do...

1 Heat skillet to medium-high heat. Add oil and shallots. Cook until brown and fragrant.
2 Add marinara sauce, ground cumin, smoked paprika, and sardines with the tomato sauce from can.
3 Stir gently to a simmer, then reduce heat to low.
4 Crack eggs into sauce and cover pan. Cook eggs until whites are set and yolks are still runny, about 5 minutes.
5 Garnish with cheese and parsley, season with salt and pepper, to taste.
6 Serve with toasted bread.

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Home / Recipes / Page 6

20 min

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Combine buttery and nutty squash, sweet and earthy asparagus, and sardines in tangy, floral white wine vinegar with capers for a show-stopper royal pasta!

Ingredients

1 can King Oscar Sardines in Extra Virgin Olive Oil with White Wine Vinegar & Capers, reserved oil
8 oz pasta, cooked to package instructions
2 cloves minced garlic
1 bell pepper, chopped
1 zucchini or summer squash, sliced and halved
8 oz asparagus, cut into bite-sized pieces
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese
Salt
Black pepper

Here's what you do...

1 Heat large skillet on medium-high heat. Add reserved oil, garlic, bell pepper, squash, and asparagus.
2 Cook until vegetables are tender, add cooked pasta.
3 Stir until pasta is warm then fold in sardines with capers.
4 Season with salt and pepper, to taste.
5 Top with chopped basil and Parmesan cheese.

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Home / Recipes / Page 6

15 min

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Inspired by French country cuisine, this salad with mustardy sardines, baby potatoes, egg, olives, roasted peppers, and fresh herbs gets that proverbial “chef’s kiss”!

Ingredients

1 can King Oscar Sardines in Dijon Mustard
1 lb baby potatoes, halved or quartered
1/4 lb green beans, trimmed and cut into bite-sized pieces
3 tbsp sliced green olives
1/4 cup jarred roasted peppers, drained and sliced
2 tbsp chopped fresh herbs (parsley, thyme, oregano)
2 boiled eggs, quartered
Black pepper

Here's what you do...

1 Boil potatoes and green beans until tender. Drain, rinse with cool water and set aside.
2 In large bowl, add cooked potatoes, green beans, olives, bell peppers, and fresh herbs.
3 Fold in sardines, including Dijon mustard sauce from can.
4 For serving, top potato salad with boiled eggs and black pepper, to taste.

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