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

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Chicken Enchilada Puffs

enchilada puffs

Mini Meaty Quiches

mini quiche1

Cheesy Pesto Bread

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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

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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

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Cannoli Tarts

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Chocolate Drizzled Cheesecake Cream Puffs

cream puff1

Aioli and Sauce Roundup

It was suggested that I put together a roundup of all my recipes that had an aioli or some other kind of sauce in it, so I thought, why not?  Click on the picture to link to the recipe.

gorgonzola slider

blk bn quesadilla

bourbon sliders1

cajun2

potroastsliders

This is a great sauce because it uses a sour cream base instead of mayo.

fish cakes

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Awesome with poached or pan-seared Salmon, on top of a baked potato, or just as a dip.

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Baby Twice Baked Potatoes

I got the idea for this when I was doing research for great lunchbox ideas, and thought it would make a great lunch for Number Two. Of course, these little stuffed potatoes would make a good side for any meal, but for those who are packing lunches for older kids and/or adults, this is a yummy addition to any recipe list.

I totally winged this, so I don’t really have any measurements. But you can easily see that it’s not necesssary anyway. There’s really no way to mess this up. I used what I had on hand, but there are so many options as far as what you can put into your little stuffed potatoes, such as sour cream, chives, broccoli or other veggies.

baby bakers

Baby Twice Baked Potatoes

Small, yellow potatoes

Grated or shredded cheddar cheese*

Bacon Bits or crumbled (turkey) bacon

Salt & Pepper

1. Bake potaotes until tender and allow to cool slightly.

2. Cut of tops and scopp out potato, placing into a bowl.

3. Mash up the potato with a fork and combine with cheese (*any cheeses you like) and bacon crumbles. Salt & Pepper to taste.

4. Spoon filling gently back into potato skins and mound high.

5. Bake again until lightly browned on top and potatoes are set.

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Thanksgiving Roundup

Turkey is the standard fare for a Thanksgiving table, but whether you roast a bird or make something else the center of your meal, you’re going to need side dishes and desserts. Some people stick with the traditional dishes like mashed potatoes and green bean casserole. But if you’re looking for some new ideas, check out this roundup.

side collage

1. Thyme and Maple Roasted Acorn Squash

2. Pesto Parmesan Green Beans

3. Carrot Mash Bake

4. Cheesy Pesto Bread

5. Parmesan Tomatoes

6. Spinach Squares

7. Oven Roasted Okra

8. Butternut Squash Macaroni and Cheese

9. Bacon & Spinach Mashed Potatoes

10. Butternut Squash Pasta Bake

11. Caprese Quinoa Bake

dessert collage

1. Mini Apple Tart Tatins

2. Pots au Chocolate de Creme

3. Caramel Praline Tart

4. Butternut Cake

5. Pumpkin Spice Whoopie Pies with Pie Spice Cream Cheese Frosting

6. Apple Butterscotch Cake

7. Carrot Cake Roulade

8. Vanilla Coconut Rice Pudding

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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

Oven Baked Potato Wedges

These potato wedges were easy and a perfect starchy side to just about any meal. I made these last night to go with some grilled Sirloin steaks and roasted brussles sprouts- and it was a hit. All you need is a little bit of prep time and you can enjoy these wedges any time.

*I buy the 5 lb bags of smaller russets. These are typically the size of your hand. I think these are better than full-sized baking potatoes because you get a smaller, crispier wedge.

pot wedges

Oven Baked Potato Wedges

6 russet potatoes

1/4 cup EVOO

1/4 tsp each: sea salt, pepper, paprika, garlic powder, and parsley*

1/4 cup parmesan cheese

1. Wash and cut potatoes into wedges. Place potatoes in a bowl of water with about 2 cups ice cubes. Let soak 30 minutes, then pat dry with paper towels.

2. Place the salt, pepper, paprika and garlic powder into a large ziplock bag. Add the potato wedges and shake until coated.

3. Add the EVOO to the bag now and shake again.

4. Line a baking sheet with parchment paper and preheat oven to 450*. Place potatoes on baking sheet and bake for 30 -35 minutes, until cooked through and brown and crispy.

5. In a small bowl combine the parsley (*fresh parsley is best. Use about 2 T) and parmesan. Toss the cooked potatoes in the cheese and herb mixture before serving.

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October Menu ~ 2013

Oh, Fall, how do I love thee? Let me count the ways…..

I cannot express enough how much I love this season for so many reasons.  I am essentially a cool weather kind of girl, and even though I do enjoy Summers off with the kiddos, I hate to sweat and I truly dislike the clothes. I like the jeans, layers of shirts and jackets, and trendy boots of the Fall season, not to mention the crisp air, apples, pumpkins, turning leaves crunching under your feet, and best of all Pumpkin Spice Lattes. Ah…………….

Okay, maybe the lattes aren’t the very best part of Fall but they come pretty close.

So this month I am jumping  head first into the baking season, full of deliciousness and comfort.  This is my time to snuggle down with a hot cup of spiced chai, read some good books, plan the holiday get-togethers (yeah, I have to start planning now) and cook some awesome food. Ready?

oct collage 2013

October Menu ~ 2013

Meatball Minestrone Soup

Italian Beef Sandwiches with Giardiniera

Crock Pot Meatloaf

Skillet Ratatouille

Crock Pot Swiss Chicken

Dijon Dill Salmon

Not Your Typical Rice & Beans

Quinoa, Black Bean & Corn Burritos

Crock Pot Teriyaki Chicken

Peasant Soup with Rosemary Grilled Cheese Sandwiches

GF Tex Mex Polenta Pizza

Chicken Tortilla Soup

Chicken Dumplings (Pot Stickers)

Pot Roast Sliders with Creamy Chipotle Sauce

Crockpot Lasagna

SIDES

Spinach Squares

Carrot Mash Bake

Savory Skillet Veggies

Asparagus Feta Tart

Cheesy Pesto Pull-Apart Bread

LUNCH

Pizza Tarts

Mini Meaty Cheesy Quiches

Corndog Muffins

Pizza Buns

 Chicken Enchilada Puffs

BREAKFAST

Zucchini Tomato Feta Frittata

No Yeast Cinnamon Rolls

Breakfast Cookies

DESSERT

Crock Pot Blueberry Cobbler

 Cannoli Tarts

Pumpkin Pie Spice Whoopie Pies

Plum Crumble

Caprese Style Quinoa Bake

This was soooooo yummy.  Hubby and I like to eat meatless so this was actually great by itself for a meal, but it makes an awesome side dish as well for those who want a more rounded-out dinner.  The boys liked it, too, though they aren’t crazy about chunks of tomato.  A regular caprese uses fresh, delicious mozzarella, so by all means use it if you’ve got it.  However, I didn’t have any so I used goat cheese instead.  It was awesome!  This dish came out tasting like warm, comforting, creamy tomato soup with some chew.  Delicious.

caprese quinoa

Caprese Style Quinoa Bake

3 cups cooked quinoa

1 cup pasta sauce

2 T tomato paste

1/3 cup heavy cream

1/3 cup Parmesan cheese

1 cup Mozzarella (or 4 oz. goat cheese)

2/3 cup grape tomatoes, halved*

1/4 cup fresh basil, cut into ribbons

salt & pepper

1. Preheat oven to 350*. Cook the quinoa- 1 cup quinoa + 2 cups chicken broth.

2. In a saucepan heat up the pasta sauce and tomato paste. Once warm, stir in the cream, parmesan, salt & pepper, half the tomatoes, half the basil, and half the mozzarella or goat cheese. Stir until heated through and everything is melted and smooth. *I didn’t have grape tomatoes so I diced up a large one.

3. Spray a baking dish (I used a 4×7 but you can go up to an 8×8 or 9×9). Pour in quinoa mixture and top with remaining tomato and mozz/goat cheese.

4. Bake for 15 minutes, then broil for an additional 2 or 3, until cheese is gold and bubbly.

5. Remove from oven and top with the remaining basil ribbons.  Allow to sit for a few minutes before serving.

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Pizza Tarts

Is it silly for me to say how excited I am about these little pizza tarts? Seriously, I am.

First of all, they are one of my newest lunch box recipes and I am positive they have been a HUGE hit with the boys. And secondly, they were simple to make and smelled amazing coming out of the oven. It was super hard not to gobble them up right then!

It’s too bad blogs don’t offer scratch and sniff screens…..

pizza tarts

Pizza Tarts

1 sheet refrigerated pie crust, rolled out to desired thickness

turkey pepperoni

shredded mozzarella cheese

pizza or marinara sauce

WARNING: While I did get the idea from a magazine, I do not have specific measurements so hopefully my directions won’t be too scattered for you. But really, this wasn’t hard at all. Just eyeball it, have fun, and use your imagination.

1. Preheat oven to 375*

2. Lightly grease a muffin tin and place circle cut-outs of pie crust that are about 1/4 inch in diameter larger than the bottom of the muffin tin. I used a glass with a wide mouth (about 3 – 3.5 inches) which made a good sized circle to fit in the bottom of a regular sized muffin tin.

3. Cut up veggies or meat of choice and place in the bottom of the pie crusts. I used turkey pepperoni, about 2 little slices for each tart.

4. Spoon on some pizza or marinara sauce. It won’t take much, about 1.5 – 2 T of sauce.

5. Sprinkle about 1 tsp of Parmesan cheese on top of the sauce.

6. Now for the mozzarella cheese. I’d guess about 1 T of shredded cheese. I didn’t have any on hand, only slices, so it came out to about 1/4 slice per tart, cut up.

7. Bake for 15 minutes.

You can enjoy these right away or refrigerate and pack for lunches the next day. Enjoy!

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Chived Yorkshire Puddings

I love Yorkshire pudding. Ever had it? This dense bread-like popover is an English staple with juicy, prime cuts of beef because it so beautifully soaks up the juices. It’s also been called the batter pudding or the “dripping” pudding. I haven’t had any in a very long time so the other night as I was making Coq au Vin for dinner, I thought, “I bet that would go together pretty good.” And it did.

yorkshire

Chived Yorkshire Pudding

3 large eggs

1 1/2 cups milk

1 cup flour

salt & pepper

2 tsp dried chives, or 2 T freshly chopped chives

1/4 cup oil

1. Preheat oven to 450*. In a medium bowl beat together the eggs and milk. Stir in the flour, 1.2 tsp salt and pinch of pepper. Gently stir in the chives, then let stand at room temperature for 30 minutes.

2. Brush 12-cup muffin pans, or 6 jumbo-cup pan, with the oil. Place empty pan(s) in oven and let stand until hot, about 5 minutes.

3. Transfer the muffin pan(s) to a heatproof work surface and quickly begin adding in 1/4 cup of batter to each muffin cup. *If making 6 large puddings just divide the batter evenly, 1/2 cup each.

4. Bake until puffed and golden brown, about 15 minutes.

5. Run a knife around each cup to loosen and serve immediately.

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