Tag Archives: appetizer

Jalapeño Cilantro Hummus.

As I’ve said in the past, I’m not a football fan – I’m a football food fan.  I know absolutely nothing about the game but as long as you keep the food coming you’ll have my attention, so I was very excited about participating in this month’s Superbowl Swap.

This year, we didn’t throw or attend any parties for the big day.  It was just the four of us at home on the couch.  I wanted to make a few snacks but didn’t want to go overboard.  This hummus was just what we needed.  It was easy to make, needing only a few ingredients and was tasty to boot.

Jalapeño Cilantro Hummus.

Ingredients

  • 2 15 oz. Cans Chickpeas, rinsed and drained
  • 1/4 Cup Olive Oil
  • 3 Limes, juiced
  • 2 Jalapeños, seeded and chopped
  • 3 Cloves Garlic, minced
  • 1 Bunch Cilantro, chopped

Instructions

Add all ingredients to the bowl of a food processor. Process until smooth.

Serve with tortilla chips, fresh cut vegetables or use as a sandwich spread (yum!).

http://www.thejeyofcooking.com/jalapeno-cilantro-hummus/

Creamy Baked Chicken Taquitos.

Boy oh boy was I excited to receive our lovely host Sarah’s blog for this incarnation of the Blogger’s Choice swap as a) it is one of my favorite blogs and b) she is one of my favorite people.  I already had a list a mile long of her recipes bookmarked so it was incredibly difficult to whittle it down to just one.

I had originally planned to make her Orange and Rosemary Pork Tenderloin since she has raved about it on many occasions.  But then the Husby had a work crisis which kept him at the office pretty late so I was just cooking for the Fruitaholic and myself.  Ultimately I decided upon this recipe which has circled the blogosphere no less than twelve thousand times.

One of the things I love most about Sarah’s blog is that it is chock full of everyday recipes – no hard to find ingredients, no complicated steps.  This recipe was no different.  It was simple to throw together (even simpler as I used precooked and shredded rotisserie chicken) and while the Fruitaholic and I enjoyed these for dinner, they’d be great as a quick lunch or a game day snack.  I took Sarah’s recommendation and doubled the recipe, freezing the extras for another day when I need something to put on the table fast.

Creamy Baked Chicken Taquitos.

Yield: 8 taquitos

Very slightly adapted from A Taste of Home Cooking

Ingredients

  • 3 oz. Cream Cheese, softened
  • 1/3 Cup Salsa Verde
  • 1/2 Lime, juiced
  • 1 tsp. Chili Powder
  • 1/2 tsp. Cumin
  • Pinch of Cayenne Pepper
  • 1/2 tsp. Onion Powder
  • 3 Cloves Garlic, minced
  • 1/4 Cup Fresh Cilantro, chopped
  • 2 Scallions, chopped
  • 1/4 tsp. Kosher Salt
  • 2 Cups Chicken, cooked and shredded
  • 1/ Cup Mexican Blend Cheese, shredded
  • 8 6-inch Flour Tortillas
  • Cooking Spray
  • Sour Cream, for dipping, if desired
  • Guacamole, for dipping, if desired

Instructions

Preheat oven to 425.

In the bowl of a stand mixer, or a large bowl, add the cream cheese, salsa, lime juice, cumin, chili powder, cayenne, onion powder, garlic, cilantro, scallions, and kosher salt. Mix until combined, then add the chicken and cheese and mix again.

Wrap 3-4 tortillas in a paper towel, place on a microwave safe plate and cook for 30 seconds, until soft and pliable. Spoon 2-3 tablespoons onto the bottom third of each tortilla. Roll up tightly and place seam side down on a baking sheet that has been coated with cooking spray. Repeat with remaining tortillas and filling.

**If freezing, place the baking sheet in the refrigerator until cold. Wrap taquitos individually in plastic wrap or foil, place in a ziploc bag and freeze. To bake, preheat oven to 425, unwrap taquitos, spray with cooking spray and cook for 20 minutes.

If cooking immediately, spray the taquitos with cooking spray and bake for 15-20 minutes, until tortillas are crisp and golden brown. Serve with sour cream and guacamole, for dipping, if desired.

http://www.thejeyofcooking.com/creamy-baked-chicken-taquitos/




Pepperoni Pizza Puffs.

Happy first day of Fall!

Even though there are still a few more weeks left of the season, baseball has been set on the back burner in favor of football.  And even though I’m not a fan of the game, I’m a big fan of all the food that goes along with it.  Even if it’s just the Husby watching the game, I ultimately end up making a huge spread to graze on throughout the day.

This week’s swap was another Blogger’s Choice and I was introduced to a new-to-me blog, Becoming Pigzilla.  I initially had picked out a different recipe and had gone to the grocery store to get all of the ingredients, but even though I remember putting potatoes into a produce bag, they somehow never made it into my cart nor onto the belt at the register.  Baby is eating my brain!

Luckily, I had all of the ingredients for these pizza puffs waiting at home.  They were simple to whip up and made for an awesome lunch.  The Fruitaholic thought they were too spicy but next time I’ll omit the red pepper flakes to make them more kid friendly.  I’m already planning to make a double batch for the next big game and one to have in the freezer for a quick meal once baby girl gets here.

Pepperoni Pizza Puffs.

Serving Size: 24 Mini Puffs

Ingredients

  • 3/4 Cup Flour
  • 3/4 tsp. Baking Powder
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Parsley
  • 1 tsp. Dried Basil
  • 1 tsp. Garlic Powder
  • 1 tsp. Red Pepper Flakes
  • 1/2 tsp. Salt
  • 3/4 Cup Milk
  • 1 Egg
  • 1 Cup Mozzarella Cheese, shredded
  • 1/4 Cup Parmesan Cheese
  • 1 Cup Mini Pepperoni
  • 1/2 Cup Marinara Sauce

Instructions

Preheat oven to 375.

In the bowl of a stand mixer fitted with the wire beater, whisk together the flour, baking powder, oregano, parsley, basil, garlic powder, red pepper flakes and salt until well combined. Add the milk and egg then mix again. Stir in the mozzarella, parmesan and pepperoni. Let sit for 10 minutes.

Using a cookie scoop, spoon batter into the greased cups of a mini-muffin tin. Bake for 20 minutes, until tops are puffy and golden brown.

Serve warm with marinara sauce for dipping.

Source -

http://www.thejeyofcooking.com/pepperoni-pizza-puffs/



Mini Honey Corn Dog Muffins.

With the Husby out of town this week, I’ve been on the lookout for simple, uncomplicated meals for the Fruitaholic and myself.  As soon as I saw these on Pinterest, I immediately added them to this week’s meal plan.

When the Husby is home, I don’t usually worry about what to make for dinner, since it’s pretty simple to make some mac and cheese or a PBJ for the Fruitaholic if he doesn’t like what we’re eating.  But when we’re on our own, I prefer to make something that I’m sure the Fruitaholic will like (so I end up eating a lot of the aforementioned foods).  These were perfect for our needs!

They’re all the fun of the battered red hot on a stick without the pointy weapon that all kids seem to love.  The Fruitaholic kept asking for more “hot dog pancakes.”  I ate an absurd amount before I had even plated any for him.  They would be a wonderful addition to a party spread.  I froze the leftovers, so I’m excited to have an easy lunch solution later this week.

Mini Honey Corn Dog Muffins – slightly adapted from Iowa Girl Eats

  • 1/4 Cup Melted Butter
  • 1/4 Cup Unsweetened Applesauce
  • 1/2 Cup Sugar
  • 1 Tbsp. Honey
  • 2 Eggs
  • 1 Cup Buttermilk
  • 1/2 tsp. Baking Soda
  • 1 Cup Cornmeal
  • 1/2 Cup All Purpose Flour
  • 1/2 Cup Whole Wheat Flour
  • 1/2 tsp. Salt
  • 8 All-Beef Hot Dogs, cut into 1″ bites

Preheat oven to 375.  Spray a mini-muffin tin with non-stick spray.

Combine butter, applesauce, sugar and honey in a bowl and mix until combined.  Add the eggs, mix again, then add the buttermilk and stir together until smooth.

In a separate bowl, mix together the baking soda, cornmeal, flours and salt.  Add half of the mixture to the wet ingredients, stir until combined, then add the remaining half and stir again.

Spoon 1 Tablespoon of batter into each mini-muffin cup.  Stick one hot dog piece into the middle of each cup.

Bake for 10-12 minutes until the cornbread is golden brown.  Cool in the muffin tin for 5 minutes then transfer whatever is not being served to a cookie rack.

Store the leftovers in the refrigerator.  To reheat, microwave for 20-30 seconds.  If reheating from frozen, microwave for 1-2 minutes, until warm all the way through.