Super Bowl Recipe Roundup ~2014

How about a completely random post today?

For Super Bowl food ideas, you say? Heck yes!

The best foods for a day of munching in front of an awesome game with friends is always bite-sized. This way you can load up your plate with lots of yummy things to taste without feeling like you’re eating 10 meals. Oh, who are we kidding? It’s Super Bowl Sunday. We’re all going to be eating about 85,372 calories anyway…. Of course, there are also several other fabulous things to eat on game day, so if you’re going to pull out the crock pot (or 5) there’s plenty of hearty soups and deliciousness to be had.

Mini Pizza Muffins

mini pizza muffins

Meatball Poppers

meatball-poppers

Mini Crab Cakes with Old Bay Aioli

pizap_com10_82517307670786981355710090578

Chicken Enchilada Puffs

enchilada puffs

Mini Meaty Quiches

mini quiche1

Cheesy Pesto Bread

pizap.com10.94951073359698061363987044546

Sliders Roundup

sliders roundup

Mexcican Bruschetta

mexi-bruschetta

BBQ Chicken Pizza Pinwheels

BBQpinwheel2

Pizza Tarts

pizza tarts

Chicken and Rice Balls

rice balls

Cajun Chicken Fritters with Cajun Aioli

cajun2

Fish Cakes with Cilantro Lime Dip

fish cakes

Zucchini Fritters with Chili Lime Aioli

IMG_1389

Cheesy Rice Fritters

rice-fritters-pesto-fish-001

Potato Skins

Super Bowl Round-Up 2013

Hearty Taco Chili

taco chili

Meatball Minestrone

Meatball Minestrone

Meatball Minestrone

Italian Beef Sandwiches with Giardineira

Super Bowl Round-Up 2013

Creamy Chicken Tacos

crock pot chix tacos

Ultimate Baked Beans

ultimate pic

Banana Dabs

pizap.com10.71755073731765151365169298796

Cannoli Tarts

pizap_com10_298786250874400141358776440515

Chocolate Drizzled Cheesecake Cream Puffs

cream puff1

December Menu ~ 2013

I am in the kitchen a lot this time of year. Every Christmas we host a dinner for all my hubby’s employees so I am always looking for new and delicious recipes that are easily prepared and served for a crowd  to make for this event.  So this month I have a lot of new recipes I plan to make, and as usual red links will show up for each one as posted.

Dec Menu

Appetizers: 

Tomato and Mozzarella Tarts

Christmas Tree Cheese Board

Olive, Bacon & Cheese Bread

Sundried Tomato and Goat Cheese Palmiers

Main & Sides:

Chicken Marsala

Sea Scallops in Saffron Sauce

Wild Mushroom Ragout in Puff Pastry

Crispy Smashed Potatoes

Desserts:

Mini Maple Pumpkin Cheesecakes with Brown Sugar Maple Whipped Cream

Salted Mexican Chocolate Ganache Tarts

Almond White Chocolate Magic Bars

Breakfast & Lunchbox:

Breakfast Enchiladas

Breakfast Pizza

Breakfast Blueberry Bake

Breakfast Cookies

Turkey Bacon Cheddar Scones

Homemade Granola Cereal

Recipes I’ve linked Before:

Crunchy Fish Tacos with Cilantro Cream Sauce

Creamy Chicken Crock Pot Tacos and Crock Pot Pinto Beans

Crock Pot Salisbury Steak and Quinoa Patties

Slow Cooker Coq au Vin and Chived Yorkshire Puddings

BBQ Salmon, Oven Roasted Okra, and Sweet Potato Cornbread

Brown Sugar-Butternut Squash Tart with Nutmeg Whipped Cream

Sweet Chicken Rio and Cilantro Lime Rice

Oven Baked Tacos and Mexican Rice

Tiramisu Cupcakes

Melt in Your Mouth Monday, Marvelous Mondays, What’d You Do This Weekend?, Meal Plan Monday, Monday Funday, Mix it up Monday, Making Monday, Titus 2 Tuesday, Tuesdays at Our Home, Totally Tasty Tuesdays, Tasty Tuesdays, Tasteful Tuesdays, Two Cup Tuesday, In & out of the Kitchen, Time to Sparkle, Simple Supper Tuesday, Tuesday’s TableCast Party WednesdayWake Up WednesdayLovely Ladies LinkyWow Me WednesdayLinky PartyCreative WednesdayFull Plate ThursdayThe Project StashFantastic ThursdayThriving Thursday, Tasty ThursdayWeekend PotluckFoodie FridayFlash FridayTGIFThe Party BunchBlog StrutSuper SaturdaySaturday Spotlight, Strut Your StuffSaturday Show & TellSerenity SaturdayShow Stopper SaturdayYour Great Idea,

FEATURED AT SUPER SATURDAY!

Turkey & Black Bean Burgers with Avocado-Corn Salsa

I was looking for a good, quick dinner idea one night and remembered I had this recipe on file for a black bean cake. What I ended up with is a little more of a burger because I added ground turkey meat, but add some of that salsa and you’re gonna love it with or without the meat. Also, I should mention that the original recipe called for shredded pepper jack cheese (1 1/2 cups) to be mixed into the black bean mixture, which I didn’t do, but that sounds like an awesome addition!

bl bn burger

Turkey & Black Bean Burgers

1 lb ground turkey (or chicken or beef)

1 (15 oz.) can black beans, drained

2 cloves garlic, pressed or minced

1 T taco seasoning mix

1/2 cup Panko

1 large egg, slightly beaten

Salt & Pepper, to taste

1. Combine all ingredients using hands and form into patties.

2. Heat a little bit of oil in a skillet over medium high heat.

3. Gently place patties into hot skillet. They will be fragile. Allow to sear on one side so they will flip easily.

4. Cook through.

5. Serve with salsa.

Avocado – Corn Salsa

avocado, skinned and diced

1/2 cup frozen corn, thawed

1 tomato, diced

1 tsp fresh cilantro, chopped fine

lime juice

salt & pepper

Cast Party Wednesday, Wake Up Wednesdays, Lovely Ladies Linky, Wow Me Wednesday, Linky Party, Wednesday Whatsit, Show & Share Wednesday, Creative Wednesday,  Link Party, Full Plate Thursday, Project Stash, Thriving Thursday, Tasty Thursday, Fantastic ThursdayBlog StrutGet Him FedWeekend PotluckFoodie FridayFlash FridayTGIFThe Party BunchSuper SaturdaySaturday Spotlight, Strut Your StuffShow & TellSerenity YouShow Stopper SaturdayYour Great IdeasRandom Recipe RoundupSunday Show OffA Bouquet of TalentThink Pink SundayBewitch MeDIY Sunday, Nifty ThriftyMarvelous MondayWhat’d You Do This Weekend?Monday FundayMotivate Me MondayInspiration MondayInspire Me MondayMix it up MondayTitus 2 TuesdayTotally Tasty TuesdaysTasty TuesdaysTasteful TuesdayTwo Cup TuesdayIn & Out of the KitchenTime to SparkleSimple Supper TuesdayTuesday’s Table,

FEATURED AT TASTY TUESDAYS #39

Slow Cooker Chicken Parmigiana Sandwiches

I’ve been working nights so slow cooker suppers have been a life saver when it comes to making sure my boys get a good meal. Needless to say I’ve been scouring the net for new crock pot ideas. I came across this idea and fell in love with it. Anything I can throw into the slow cooker and know that the boys are going to like it, works for me. All they had to do was assemble their sandwiches when they were ready to eat.

chixparmsammy

Slow Cooker Chicken Parmigiana Sandwiches

4 boneless, skinless chicken breasts

2 cans (15 oz. ea.) tomato sauce

1 can  (15 oz.) diced tomatoes with juice

12 oz. tomato paste

2 cups sweet, yellow onion, finely diced

1 T (or 2 cloves) garlic, minced

1/2 tsp dried parsley

1/2 tsp oregano

2 bay leaves

4 T fresh basil, chopped fine, or 1 tsp dried

salt & pepper, to taste

sliced or shredded mozzarella cheese

grated Parmesan cheese

6 hard rolls

1. Start slow cooker on low heat and spray with cooking spray. Place chicken inside.

2. Mix together tomato sauce, diced tomatoes, paste, garlic, onions, and herbs. Stir until well combined. Pour over chicken and turn to coat.

3. Salt and pepper to taste. Cook on low 6 hours.

4. Shred the chicken using two forks. Replace back into slow cooker and stir everything well.

5. Slice hard rolls and lightly toast, if desired. *They’re awesome with a little bit of butter. Use tongs or slotted spoon to portion out the chicken onto the rolls, tapping off excess sauce. Top with cheeses.

Melt in Your Mouth Monday, Marvelous Mondays, What’d You Do This Weekend?, Meal Plan Monday, Monday Funday, Motivate Me Monday, Inpiration Monday, Inspire Me Monday, Mix it up Monday, Making Monday, Titus 2 Tuesday, Tuesdays at Our Home, Totally Tasty Tuesdays, Tasty Tuesdays, Tasteful Tuesdays, Two Cup Tuesday, In & Out of the Kitchen, Time to Sparkle, Simple Supper Tuesday, Tuesday’s Table, Create it ir Bake itCast Party WednesdayWake Up WednesdaysLovely Ladies LinkyWow Me WednesdayLinky PartyWednesday WhatsitShow & Share WednesdayCreative WednesdayLink PartyFull Plate ThursdayProject StashThriving ThursdayTasty ThursdayFantastic ThursdayBlog StrutGet Him FedWeekend PotluckFoodie FridayFlash FridayTGIFThe Party BunchSuper SaturdaySaturday Spotlight, Strut Your StuffShow & TellSerenity YouShow Stopper SaturdayYour Great IdeasRandom Recipe RoundupSunday Show OffA Bouquet of TalentThink Pink SundayBewitch MeDIY Sunday, Nifty Thrifty,

FEATURED AT SHOW STOPPER SATURDAY: SLOW COOKER

White Chicken Enchiladas

Has anyone else noticed that I haven’t done Mexican in a while? Weird, right? Well, this recipe totally makes up for it. In fact, it’s now my favorite enchilada recipe of all time. Seriously, this was {squeeeeeeee – worthy} awesome :)

white chix2

White Chicken Enchiladas with Green Chile Sour Cream Sauce

10 soft tortillas

2 cups cooked chicken, shredded or chopped

1 pkg taco seasoning

2 cups shredded Monterey Jack cheese

3  butter

3 T flour

2 cups chicken broth

1 cup sour cream (or greek yogurt)

1 (4 oz) can diced green chiles

1. Preheat oven to 350*. Grease a 9×13 baking dish.

2. Mix chicken, taco seasoning, and 1 cup shredded cheese together. Divide evenly between tortillas. Roll up and place in pan.

3. Make a roux by melting the butter in a saucepan over medium heat, then add the flour and whisk until well blended. Cook 1 minute.

4. Add in the chicken broth and whisk until smooth. Cook over medium heat until thickened.

5. Stir in sour cream and chiles. Take the saucepan off the heat so the sour cream doesn’t boil and curdle. Stir until everything is combined and smooth.

6. Pour sauce over the enchiladas and top with the remaining shredded cheese.

7. Bake for 25 minutes. Broil another 3 -5 minutes to lightly brown the cheese.

Wake Up Wednesday, Lovely Ladies Linky, Wow Me Wednesday, Wednesday Whatsits, Show & Share Wednesday, Full Plate Thursday, The Project Stash, Fantastic Thursday, Thriving Thursday, Tasty ThursdayBlog StrutFriday FlashWeekend PotluckFoodie FridayFeed Me FridayTGIFThe Party BunchWeekly CreativeGet Him FedSuper SaturdaySaturday SpotlightStrut Your StuffSat Show & TellSerenity You, Show Stopper Saturday, Your Great IdeaRandom Recipe RoundupSunday Showoff, A Bouquet of TalentThink Pink SundayBewitch Me, DIY Sunday, Nifty Thrifty SundayMelt in Your Mouth MondayMarvelous MondaysWhat’d You Do This Weekend?Meal Plan MondayMonday FundayMotivate Me MondayInpiration MondayInspire Me MondayMix it up Monday, Making MondayTitus 2 TuesdayTuesdays at Our HomeTotally Tasty TuesdaysTasty TuesdaysTasteful TuesdaysTwo Cup Tuesday, In & Out of the KitchenTime to SparkleSimple Supper TuesdayTuesday’s TableCreate it ir Bake it,

November Menu ~ 2013

I have to admit I’ve been slack. While the rest of the blogging world has gone Halloween and pumpkin crazy I’ve been completely denying that it isn’t September anymore. Is it just me or is time speeding up? I seriously wasn’t mentally prepared for Fall, which is CRAZY because it is my favorite time of year. While I am enjoying the cooler weather and the pumpkin lattes :) I have not done much cooking, and definitely haven’t done any pumpkin or apple baking. So this month’s menu is full of new recipes I plan to get to, with a few oldies but goodies scattered in for those days I just can’t spend all day in the kitchen. Keep an eye out for red links to appear as recipes are posted.

novmenu

Recipes already linked:

Dolly’s Polish Cabbage Soup

Baked Chimichangas

Chicken Stroganoff

Poor Man’s Mongolian Beef

Ultimate Baked Beans

Baby Portabella, Wild Rice & Turkey Soup

Black Bean Risotto

Vegetarian Enchiladas

Chicken Tarragon

Cheesy Rice Fritters

Crock Pot Pinto Beans

Mexican Rice

Oven Roasted Okra

Tomato Tart on Cornbread Crust

Blueberry Cobbler

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pineapple Galette

Caramel Praline Tart

Main Dishes:

White Chicken Enchiladas with Green Chile Sour Cream Sauce

Slow Cooker Chicken Parmigiana Sandwiches

Turkey Cutlets with Tomato Cream Sauce

Favorite Chicken Enchiladas

Skinny Veggie Lasagna

Spanish Style Red Snapper

Sunday Chicken

Easy Pad Thai with Chicken

Chicken Enchiladas with Avocado Cream Sauce

Breakfast & Lunch Boxes:

Oatmeal, Flaxseed & Blueberry Muffins

Fruit and Nut Fritters

Turkey Bacon & Cheddar Cheese Muffins

Pumpkin French Toast Bake

Pizza Quesadillas

Apple, Goat Cheese & Honey Tarts

Chocolate Pumpkin Protein Bars

Desserts:

Cream Cheese Chocolate Chip Cookies

Harvest Pumpkin Brownies with Cream Cheese Frosting

Pumpkin Gingersnap Parfaits

Apples with Caramel Cream Cheese Dip

Chicken Taco Hand Pies

This was another lunch box idea that went over really well with the boys. They could have turned out better, but for my first attempt I was just pleased that the boys liked them as much as they did. Next time I will probably make the pies smaller and use something other than canned biscuits. Make the night ahead and refrigerate. Pack them into a lunch box the next day and you’re good to go. Serve these with extra salsa and/or sour cream on the side.

chixtaco

Chicken Taco Hand Pies

1 pkg taco seasoning mix (1/4 cup)

2/3 cup water

1/4 cup Sriracha sauce

1 lb cooked chicken, shredded or chopped fine

1 can (16 oz) refrigerated biscuits

1 cup shredded Monterey Jack or Mexican blend cheeses

Sour cream and salsa, for dipping

1. Heat oven to 375*

2. In saucepan, cook taco seasoning, water, Sriracha and chicken until thickened.

3. Roll each biscuit into a flat 6-inch round.

4. Fill each one with some of the chicken mixture and 1 T of cheese. Fold dough over and press to seal.

5. Place on lined baking sheet and bake 10-15 minutes, or until browned.

Titus 2 Tuesday, Tuesday’s at Our Home, Totally Tasty Tuesdays, Tasteful Tuesdays, Two Cup Tuesday, In & Out of the Kitchen, Time to Sparkle, Tuesday’s Table, Cast Party Wednesday, Wake Up Wednesday, Lovely Ladies Linky, Wow Me Wednesday, Linky Party, Wednesday Whatsit, Show & Share Wednesday, Creative Wednesday, Thursday Treasures, Full Plate Thursday, The Project Stash, Fantastic Thursday, Thriving Thursday, Tasty Thursday, Weekend Potluck, Get Him Fed Friday, Foodie Friday, Flash Friday, TGIF, The Party Bunch, Friday Linky PartySuper SaturdaySaturday SpotlightStrut Your Stuff, Show & TellShow Stopper SaturdayYour Great IdeaRandom Recipe RoundupSunday Show OffA Bouquet of Talent, Think Pink SundayBewitch MeDIY SundayNifty ThriftyMarvelous MondayWhat’d You Do This Weekend?Meal Plan MondayMonday FundayMotivate Me MondayInspiration MondayInspire Me MondayMix it up MondayMaking Monday,

Chicken Enchilada Puffs

Here’s my newest addition to the Lunch Box Collection. I love making cute, fun little meals for the boys. I know they aren’t getting bored with their lunches yet. These were super easy to throw together. Once they were done I only had to store them in the refrigerator. When packing up a lunch box I just add a side of taco sauce or salsa and some tortilla chips. Muy bueno!

enchilada puffs

Chicken Enchilada Puffs

1 pkg jumbo crescent rolls

3/4 cup cooked chicken, shredded or diced

3 oz. cream cheese

3/4 cup Mexican blend shredded cheese, divided

1/3 cup enchilada sauce

2 tsp taco seasoning or enchilada seasoning mix

1. Preheat oven to 375*. Line a baking sheet with foil and spray with cooking spray.

2. Place cream cheese and 1/2 cup of Mexican shredded cheese in a small bowl and microwave about 20-30 seconds, just until warmed- not melted. Stir together well, and add in taco seasoning, enchilada sauce, and chicken.

3. Unroll crescent rolls and spread out a little with fingers if needed. Place a spoonful onto the center of the larger end of the crescent roll.

4. Pull the two ends over the chicken mixture and then roll it toward the skinnier end, enclosing the filling.

5. Sprinkle the puffs with the remaining shredded cheese and bake for 15 minutes, or until browned.

For more quick and awesome lunch box ideas, check out some of my other posts: BBQ Chicken Pizza Pinwheels, Pizza Sushi, Mini Meaty Cheesy Quiches, Pizza TartsChicken Taco Hand Pies, Chicken Dumplings,  Corndog Muffins, and Pizza Buns 

Get Him FedWeekend PotluckFoodie Friday, Flash FrdayTGIFThe Party Bunch, Friday Linky Party,  Titus 2 TuesdayTuesday’s at Our HomeTotally Tasty TuesdaysTasteful TuesdaysTwo Cup TuesdayIn & Out of the KitchenTime to SparkleTuesday’s TableCast Party WednesdayWake Up WednesdayLovely Ladies LinkyWow Me Wednesday, Linky PartyWednesday WhatsitShow & Share WednesdayCreative WednesdayThursday TreasuresFull Plate ThursdayThe Project Stash, Fantastic ThursdayThriving ThursdayTasty Thursday,   Super SaturdaySaturday SpotlightStrut Your Stuff, Show & TellShow Stopper SaturdayYour Great Idea,  Random Recipe RoundupSunday Show OffA Bouquet of Talent, Think Pink SundayBewitch MeDIY SundayNifty Thrifty, Marvelous MondayWhat’d You Do This Weekend?Meal Plan MondayMonday FundayMotivate Me MondayInspiration MondayInspire Me MondayMix it up MondayMaking Monday,
FEATURED ON MEAL PLAN MONDAY!

Crockpot Lasagna

This is an easy and delicious version of lasagna that can be made in the slow cooker. It only takes about 3 1/2 hours to fully cook so plan your time accordingly so it doesn’t burn. Also, I should warn you that this is not a low-fat/low-carb kind of meal, but it is warm and filling and so very lovely for a weeknight dinner. All you have to do is prep the meat and then let the crockpot do the rest of the work. Serve with a salad and some yummy garlic bread.

crockpotlaz

Crockpot Lasagna

1 lb. ground meat

1/4 cup onion, chopped fine

1 tsp garlic powder

1 tsp basil

1 tsp oregano

salt & pepper to taste

28 oz. pasta sauce

10 oz. tomato sauce

16 oz. alfredo sauce

1 pkg oven ready lasagna noodles

2 cups shredded Mozzarella cheese

1 cup shredded parmesan blend

1. Brown meat with the onion, herbs, garlic powder, and salt & pepper. Drain off any grease and put in 2/3 of the pasta sauce and about 8 oz. of the tomato sauce. Combine well and heat through.

2. Spray the inside of your crockpot and put the remaining 1/3 of the pasta sauce into the bottom. Layer over the sauce 1/3 of the noodles, breaking the pieces to fit as best as you can over the entire bottom of the crock pot. It doesn’t have to be perfect.

3. Pour 1/3 of the alfredo sauce on top of the noodles, then 1/3 of the Mozzarella cheese. Spread 1/3 of the meat mixture over this.

4. Layer this way two more times: noodles, alfredo, mozzarella, and meat mixture. Any leftover tomato sauce should be added to these layers as well to fill in any gaps.

5. Top it all with the parmesan cheese blend then cover and cook on low for 3 1/2 hours.

Wednesday Extravaganza, Cast Party Wednesday, Wake Up Wednesdays, Lovely Ladies Linky, Wow Me Wednesday, Linky Party #170, Wednesday Whatsit, Show & Share Wednesday, Creative Wednesday, Thursdays Treausres, Full Plate Thursday, The Project Stash, Fantastic Thursday, Thriving Thursday, Tasty Thursday, Get Him Fed, Weekend Potluck, Foodie Friday, Flash Frday, TGIF, The Party Bunch, Friday Linky Party,

Chipotle Chicken and Corn Chowder

This chowder is a great addition to your Fall/Winter recipes. It’s warm and comforting, and offers a little kick for those who like to take their meals up a notch.

chipotlechowder

Chipotle Chicken and Corn Chowder

1 can chipotle chiles in adobo sauce, divided

2 T unsalted butter

1 poblano pepper, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

1 tsp cumin

1/2 tsp oregano

1/2 tsp thyme

6 cloves garlic, minced

2 T flour

3 cups whole milk

2 cups chicken broth

6 small red potatoes, peeled and diced

4 oz. Monterrey Jack cheese, shredded

4 oz. cheddar cheese, shredded

2 cups cooked chicken, diced

2 cups frozen corn (or fresh)

1 cup crushed tortilla chips

2 T lime juice

fresh cilantro, chopped, for garnish

1. Remove one chile from the can and mince it. Remove 1 tsp adobo sauce and set aside. Save and freeze remainder of chiles and sauce in can for another use.

2. Melt the butter in a large soup pot and add poblano, red bell, and chile pepper, along with the thyme, oregano, and cumin. Sauté for 5 minutes, or until peppers are softened. Add the garlic and cook an additional minute or until it becomes fragrant.

3. Stir in flour and cook 1 more minute. Slowly stir in the milk and the broth, scraping up any bits from the bottom of the pan.

4. Add the potatoes, and bring the mixture to a boil. Reduce to low and simmer for 15 minutes, or until the potatoes are tender.

5. Add the cheeses slowly, stirring to combine well, until melted.

6. Stir in chicken, corn, tortilla chips, adobo sauce, and lime juice. Cover and cook another 10 minutes on low.

7. Serve immediately. If you refrigerate leftovers the chowder may need to be thinned out with a bit of milk.

Wednesday Extravaganza, Cast Party Wednesday, Wake Up Wednesday, Lovely Ladies Linky, Wow Me Wednesday, Look What I Made Wednesday, Creative Wednesday, Wednesday Whatsits, Show & Share Wednesday, Thursday’s Treasures, Full Plate Thursday, The Project Stash, Fantastic Thursday, Thriving Thursday, Tasty Thursday, Get Him Fed Friday, Weekend Potluck, Fun Friday, Foodie Friday, Flash Friday, TGIF, The Party Bunch, Friday Linky Party, Super Saturday, Spotlight Saturday, Strut Your Stuff, Show & Tell Saturday, Serenity You, Show Stopper Saturday, Your Great Ideas, Random Recipe Roundup, Sunday Showoff, A Bouquet of Talent, Think Pink Sunday, Bewitch Me, DIY Sunday, Nifty Thrifty, Melt in Your Mouth Monday, Marvelous Mondays, What’d You Do This Weekend?Meal Plan MondayMonday FundayMotivate Me MondayInspiration MondayInspire Me MondayMix it up Monday, Making Monday, Titus 2 TuesdayTuesday’s at Our HomeTotally Tasty TuesdaysTastefull TuesdaysTwo Cup TuesdayIn & Out of the KitchenTime to SparkleSimple Supper TuesdayTuesday’s Table, Tasty Tuesdays

FEATURED AT THE TASTY FORK!