I was sent quite a few jalapenos as part of my Door-to-Door Organics box, more than I could really use in a normal time frame. So as part of #MyFarm2Table dinner, I decided to make Stuffed Jalapeno Poppers as one of the side dishes to use up the jalapenos.
I’m not the biggest fan of super spicy dishes, so after cutting and seeding the jalapenos, I placed them in a bowl of water for at least an hour to try to take some of the heat out of them. There was still some in the peppers, but it did help! (Note: there were still a couple of peppers that packed a punch, so be aware that every pepper is different in terms of heat).
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With the big tournament upon us, having yummy snacks to share with a crowd is a must! I love party appetizers that can be set on the coffee table in front of the TV and enjoyed as a group.
This recipe for Seven Layer Dip Nachos adds the ingredients of a seven-layer dip right on top of tortilla chips to make a convenient and super yummy loaded nachos recipe.
I was planning on using Original or Mild RO*TEL Diced Tomatoes to make a quick and easy guacamole and pico de gallo (no dicing of tomatoes, woo hoo!), so having the flavors of lime and cilantro already combined in the diced tomatoes was an awesome find!
The Mexican Lime and Cilantro Diced Tomatoes mix vine-ripened tomatoes, with jalapeno peppers, garlic, cilantro, and lime juice, making it the perfect ingredient for this recipe!
These nachos are topped with seven layers of deliciousness: cheese, refried beans, guacamole, pico de gallo, lettuce, sour cream, and sliced olives. You may need to double the recipe though, they are super tasty!
Ingredients:
1 (10 oz) bag corn tortilla chips
6 oz shredded Mexican blend cheese (or a mixture of Monterey Jack and cheddar cheeses)
1 (10 oz) can RO*TEL Mexican Lime and Cilantro Diced Tomatoes, drained, divided
1/2 medium sized red onion, diced, divided (about 4 tablespoons)
Stuffed mushrooms are one of my favorite appetizers, they always hit the spot! So when Jimmy Dean contacted me about their new Fully Cooked Sausage Crumbles, I knew I wanted to use the crumbles in stuffed mushrooms.
I adapted this recipe from one I found on the Jimmy Dean website. It comes together very quickly, in about 30 minutes. It’s simple enough to whip up when you need an appetizer in no time!
Ingredients:
12 oz medium sized mushrooms, stems removed
1 package Jimmy Dean® Sausage Crumbles, Original
1 garlic clove, minced
2 eggs
¾ cup dry Italian bread crumbs, divided
½ cup (2 ounces) grated Parmesan cheese, divided
¼ cup chopped fresh parsley
1 tablespoon olive oil
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You can never have too many party appetizers in your cooking arsenal. I wanted to try something a little different than the apps I’ve been posting recently. This dish is a layered dip with black beans, chorizo, tomatoes, and cheese and would be perfect for watching the game or any other party!
Let’s be honest, one of the best parts of Super Bowl Sunday is the food. Although I’m excited to hang out with friends as we root for (so far) the most successful graduate in our class (Go Flacco!) and watch some amazing commercials, I’m more focused on the tasty treats that come along with the viewing.
I’ve been in the Football Food spirit for a while now. Last week, Land O’ Lakes and Rebecca of Foodie With Family hosted a webinar all about food for the big game.
We discussed a bunch of different group-friendly snacks, which ones travel well to other locations, and even how to keep food safe while it is sitting out during the game. Land O’ Lakes has a great round up of game day favorites, so be sure to check it out for some inspiration here. I learned a lot, but I was unfortunately kind of distracted. Why? Because the first darn photo they showed me was of a Pull-Apart Party Loaf.
Look at that loaf!
I loved it so much, I made a test batch of my own to share with you! I also received a nifty prize package for participating, plus one to give away, woo hoo! More on that below…
So this recipe is one created in the Land O’ Lakes Kitchen. Original recipe can be found here.
I’m not even going to pretend to care about football. I have no clue what is going on on the field, nor do I honestly want to. Not even going to school with Flacco could peak my interest in the sport. But I do care about the food aspect of watching football, to no one’s surprise.
So with the season in full swing, I figured it was about time for me to figure out how to make ribs. I “surprisingly” do not have a smoker in my tiny apartment, so I went in search of a slow cooker recipe. This Bourbon BBQ Baby Back Ribs recipe fit the bill.
Ingredients:
5 lbs baby back ribs, cut to fit in your slow cooker
Hummus is probably my favorite snack. On days I don’t feel like cooking, I tend to grab some hummus with pita, tomatoes, cucumbers, or anything else that will work as a yummy vehicle for the hummus. It’s also really delicious as a spread on a sandwich instead of mayo. So I usually have at least one container of hummus in my fridge at any moment. But homemade hummus is exponentially better than the store bought stuff. Plus, you can customize it to your liking.
I recently watched a video of the hummus master himself, James Beard winner Michael Solomonov. Mike Solo has arguably the best hummus found in Philly, at his restaurant Zahav. I wanted to attempt to make my own creamy hummus at home. I tend to like mine slightly spicy, which can be achieved by adding a lot of garlic. But I have this awesome Nudo Chili Olive Oil, so I thought I’d include that to give it a bit of a kick, so I decided to make this Chili Oil Hummus!
Have you ever had a craving for something that you just can’t shake? Even after eating? I desperately wanted hummus. And even after filling up on delicious pizza I still wanted that hummus. But I don’t have any chickpeas in my place right now. (Note to self: stock up on cans of chickpeas so that I am never in this terrible situation again) So I went in search of a recipe for hummus that I could use something, anything else I happened to have on hand. White bean hummus to the rescue! (I found this recipe in Southern Living)
Ingredients:
2 garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 (15.5-ounce) can cannellini beans, rinsed and drained
the juice and zest of 1 lemon
2 tablespoons tahini
1/2 teaspoon salt
1/4 teaspoonpaprika, plus more for garnish
1/4 cup olive oil
Rinse and drain your cannellini beans.
Add all the ingredients except for the olive oil to a food processor and blend. You may need to stop the food processor one or two times to scrape the sides to make sure everything is evenly blended.
While the food processor is running, add an even stream of the olive oil until well blended. Add to a bowl and sprinkle with some paprika. Serve with pita chips, cucumber, or green peppers.
Due to my craving, I had none of these on hand. Junk. But I did have some of the Kitchen Table Bakers Rosemary Parmesan Crisps that went perfectly with the hummus!
Oh so satisfying.
Cannellini beans make one fantastic hummus, who knew?
The hummus was nice and creamy. And I loved the fresh rosemary!
I’d suggest adding some extra fresh chopped rosemary on top for added flavor. You can store this overnight or for a few days beforehand. I like to bring it with me as a snack at work.
So I realized today that this post for Homemade Macaroni and Cheese is my 200th! How crazy is that? Okay, back to your regular programing… time for an awesome recipe for Homemade Macaroni and Cheese!
Winter weather really makes me crave comfort food. When it snows (like it did this weekend) my need for comfort food escalates.
I’ve been looking for any excuse to make another mac and cheese recipe, so I jumped at the chance to make it during the snow.
I originally printed out this recipe from Cooking Light, but I changed it so much to fit what I could find it’s barely recognizable. The overall method is basically the same though.
Who honestly doesn’t love crab stuffed mushrooms? Little bite sized bits of happiness: mushroom, crab meat, cheese, and crunchy bread crumbs. I always have my fingers crossed that these party staples show up as an appetizer at any and all social events. So I thought it was about time that I attempted to make them myself. I finally whipped up a batch of theses crab stuffed mushrooms to eat while watching the games on Sunday. They are actually quite easy to make and are awesome right out of the oven or cooled to room temperature. Taste of Home had a great recipe I decided to try. My only “big” change was that I substituted Old Bay in for the cayenne. I’ve spent many a summer on the Chesapeake and now can’t eat crab without at least a little bit of this seasoning!
Ingredients:
1 medium tomato, seeded and diced
1/2 cup panko bread crumbs
2 tablespoons mayonnaise
1 tablespoon minced fresh parsley
2 garlic cloves, minced
1/4 teaspoon salt
¼ teaspoon Old Bay
1 can (8 ounces) crabmeat, drained, flaked and cartilage removed
My little sister loves deviled eggs. She loves them to such an extreme, that we chose a restaurant (Supper in Philadelphia) during Restaurant Week solely because they were known for their amazing deviled eggs of the day. (The rest of their food is awesome too, definitely worth checking out). During Restaurant Week, they were offering their Sriracha Deviled Eggs, which my sister devoured. So when I was offered to try Land O’Lakes eggs through the Foodbuzz Tastemaker Program, I knew I wanted to make them for her. Luckily, Supper took the guesswork out for me and shared their recipe with Meal Ticket a few years back.
Land O’Lakes eggs come from hens that are fed an all-vegetable, whole-grain diet with no animal by-products.
Courtesy of Land O’Lakes
Although I primarily use eggs for baking or as an ingredient in a larger dish, I wanted to highlight the eggs for this recipe.
Ingredients:
6 Land O’Lakes eggs, hard boiled and halved
3 tablespoons mayonnaise
1 teaspoon Dijon
2 teaspoons Sriracha
The juice from 1/2 a lime
The zest from 1/2 a lime
1 teaspoon chopped cilantro
Fill a large bowl with ice water. To hard-boil the eggs, add 6 eggs to a large pasta pot. Cover with 1 inch of water and bring to a boil. Boil for 8 minutes uncovered. Remove with a slotted spoon and add to the iced water for 30 seconds and remove. To crack the eggs, roll back and forth on the counter and peel the shell off of the egg.
Halve the eggs.
Scoop out the yolks and transfer them to a bowl. I used a half teaspoon so that the spoon was smaller than the yolks. They are pretty easy to kind of pop out.
Use a fork to mash the yolks. Add the mayo, Dijon, Sriracha, lime juice, zest, and cilantro to the yolks.
Mix to combine, try to work out any chunks that may remain, you want it as smooth as possible. Add the mixture to a ziplock bag. If you have a pastry tip, feel free to use it. If not, just cut off one of the corners and squeeze the mixture into each egg white.
Garnish with chopped cilantro and a sprinkle of paprika.
I’m not a huge fan of hard-boiled eggs, so I let my sister and friends be the judge of these eggs. When I asked my sister what needed to be changed, she told me nothing, she loved them just the way they were.
My friends managed to eat a dozen deviled eggs within minutes! Some even said they were some of the best deviled eggs they’ve had –they clearly haven’t been to Supper yet. 🙂
The Sriracha adds some heat to the eggs but is not too spicy. The lime flavor does shine through, so if you are not a fan of lime, cut out the zest (the original recipe did not have zest in it).
Fill a large bowl with ice water. To hard-boil the eggs, add 6 eggs to a large pasta pot. Cover with 1 inch of water and bring to a boil. Boil for 8 minutes uncovered. Remove with a slotted spoon and add to the iced water for 30 seconds and remove. To crack the eggs, roll back and forth on the counter and peel the shell off of the egg.
Halve the eggs.
Scoop out the yolks and transfer them to a bowl. I used a half teaspoon so that the spoon was smaller than the yolks. They are pretty easy to kind of pop out.
Use a fork to mash the yolks. Add the mayo, Dijon, Sriracha, lime juice, zest, and cilantro to the yolks.
Mix to combine, try to work out any chunks that may remain, you want it as smooth as possible. Add the mixture to a ziplock bag. If you have a pastry tip, feel free to use it. If not, just cut off one of the corners and squeeze the mixture into each egg white.
Garnish with chopped cilantro and a sprinkle of paprika.
There is a Moroccan restaurant in the Fairmount section of Philadelphia called Figs that has the most fantastic Baked Brie dish. It comes in a clay pot and is topped with honey, lavender and almonds.
I randomly had a craving for this appetizer this weekend and decided to try to make my own.
