Bacon-Wrapped Potato Bites

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Everyone loves loaded baked potatoes, right? Put them in finger food form and you have a snack, side dish or appetizer fit for a crowd. They are simple to make and totally worth it. Enjoy!

Printable Recipe

Ingredients

• 1 lb. small or medium red potatoes
• 2 1/2 tsp. salt, divided
• 1 tbsp. olive oil
• Freshly ground pepper
• 1 lb. thick-cut bacon, cut in thirds
• 1 cup (8 oz.) sour cream
• Salt and pepper, to taste
• Cheddar cheese, shredded, for serving

Preheat the oven to 400 degrees F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the olive oil, 1/2 tsp. salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. 

Season the sour cream with salt and pepper and place in a bowl. Top with shredded cheese. 

Pile the potato bites on a plate and serve alongside the sour cream dip.

Source: Adapted from The Kitchn

The Best Queso Cheese Sauce

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Queso is my thing. I'm a terrible decision maker, but when I'm in the mood for queso, I have no problem deciding what's for dinner. Mexican. With queso. But it has to be GOOD queso. Not the watered down stuff. And this queso right here? It's pretty legit. If eating it straight out of the pot is any indication, I'd say it fits the bill perfectly (although I will neither confirm nor deny I did such a thing). Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. butter
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced (optional)
• 1 1/2 cups half & half
• 1/2 (15 oz.) can petite diced tomaotes with green chiles, drained
• 1 tbsp. cornstarch
• 4 oz. cream cheese, cut into cubes and softened
• 1 tsp. yellow mustard
• 8 oz. sharp Cheddar cheese, shredded
• 8 oz. Monterey Jack cheese, shredded

Place a medium pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and diced tomatoes.

Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald, then lower the temperature to medium-low. Then stir in the cream cheese and mustard.

Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

Source: Adapted from A Spicy Perspective

Pulled Chicken Nachos

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When you let chicken slow cook on the stovetop for a couple hours, it becomes tender and falls apart at the touch. And you know what's perfect to do with that tender chicken? Put it on top of chips, top it with cheese and melt it. Ooey, gooey, cheesy nachos are perfect for game day and are a snack everyone, young and old, will enjoy!

Printable Recipe

Ingredients

Chicken:

• 4 cups water
• 2 chicken bullion cubes
• 1 Guinness beer
• 4 tsp. garlic
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 tbsp. oregano
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 bay leaves
• 1/4 tsp. crushed red pepper
• 1.5 lbs. frozen, boneless, skinless chicken breasts

Nachos:

• 1 bag tortilla chips
• 2 cups Cheddar or Mexican blend cheese, shredded
• Guacamole
• Sour cream
• Salsa

Add water, bullion cubes, beer, garlic, chili powder, cumin, oregano, salt, pepper, bay leaves and red pepper to a Dutch oven over medium-high heat. Bring to boil. Lower heat to low and add the chicken. Cover and cook on low for 1.5 hours, stirring often.

Once chicken is done, shred with two forks.

Preheat oven to broil.

Place chips on a large baking sheet. Using a slotted spoon, scoop up the chicken and allow to drain, and then spread evenly over the top of the chips. Top with shredded cheese. Place under the broiler for 3-4 minutes or until cheese is melted.

Remove from the oven and top with desired amount of guacamole, sour cream and salsa. Serve immediately.

Source: SK Original

Spicy Smoky Black Bean Dip

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Today's SRC post is from Jane over at The Heritage Cook. Jane has an impressive background that includes contributing recipes to Food Network, so I was pretty certain that whatever recipe I chose would be amazing! She was also recently diagnosed with a gluten intolerance, so most of her recipes are gluten-free, which I love! I definitely recommend checking out her page.

I chose to make a dip for this week's recipe reveal, but there are SO many other recipes I'll be back to make soon. I had an occasion coming up where I needed a delicious appetizer, and this recipe fit the bill. It was seriously the only way I could decide on one to make! It took no time at all to prepare and had so much flavor! This reminded me of a black bean hummus when it was chilled, so Bradley obviously loved it as well. This dip was excellent with some cheese sprinkled on top and paired with some lime chips. Enjoy!

Printable Recipe

Ingredients

• 1 (15.5 oz.) can black beans, drained and rinsed
• 1/2 cup vegetable or beef stock
• 4 to 5 scallions, tough ends discarded, chopped
• 1 tsp. ground cumin
• 1 tsp. garlic, minced
• 2 tbsp. cilantro leaves, chopped
• 1-2 chipotles in adobo, seeded and minced (optional)
• Juice of 1 to 2 limes, to taste
• Salt and freshly ground black pepper, to taste
• Cheddar cheese, shredded
• Scallions, chopped, for garnish

Place the beans, stock, scallions, cumin, garlic powder, onion powder, cilantro, and chipotle in the bowl of a food processor fitted with the chopping blade or in a blender. Puree until smooth. Taste and add lime juice, salt and pepper, and additional chipotle as desired.

This may be made up to 3 days ahead and kept in an airtight container in the refrigerator. Place plastic wrap directly on the surface of the dip to protect the surface from drying out. Bring to room temperature or reheat slightly in a microwave to take the chill off the dip. Sprinkle the top with cheese and bell pepper pieces. Garnish with a sprig of cilantro.

If you would rather serve this hot, place dip in an ovenproof dish, top with shredded cheese. Place in a 350 degree F oven for 10 to 15 minutes or until the cheese is melted and the dip is warmed. Sprinkle minced bell pepper over the top for color. Garnish with a scallions. Serve with tortilla chips, salsa, and guacamole if desired.

Source: The Heritage Cook

An InLinkz Link-up

Loaded Baked Potato Dip (Gluten-Free)

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I first had this dip at my friend's housewarming party, and I couldn't wait for an occasion to make it on my own. Chris and I literally stood around this dip the whole party and ate half of it. We probably would have eaten the whole thing, except we had Bradley with us and had to leave early. Oh, and we didn't really think it was "polite" to eat the whole thing. I totally would have if it was socially acceptable, though.

This dip doesn't contain any potatoes, but it takes the toppings that make a Loaded Baked Potato a Loaded Baked Potato and throws them into one concoction in the form of a dip. Sour cream, cheese, scallions and bacon are all you need to make the most delicious dip ever. This literally comes together in five minutes and everyone will rave over it. Enjoy!

Printable Recipe

Ingredients

• 1 (2.1-oz.) package real bacon crumbles
• 1 (16-oz.) container sour cream
• 2 cups (8 oz.) sharp Cheddar cheese, shredded
• 1/3 cup fresh scallions, sliced thin
• 2 tsp. hot sauce (optional)
• Garnishes: extra bacon crumbles, scallions and cheese
• Wavy potato chips, for serving

Stir together bacon crumbles, sour cream, cheese, scallions and hot sauce (if using).

Cover and chill 1 to 24 hours before serving. Garnish, if desired. 

Serve with chips. Store leftovers in refrigerator up to 7 days.

Source: Adapted from My Recipes

Sloppy Joe Dip

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I've said it before and I'll say it again: Chris loves Sloppy Joe mix from a can. I proclaim myself to be a pretty good cook, so you would think I would be offended. But I'm far from it. If I'm in a rut for what to make for dinner, I know I can always defrost some meat from the freezer, brown it up with some Sloppy Joe sauce (since I now keep it on hand) and my dear husband will be thrilled. It's a win-win for the whole family.

With football season coming to a close, it's only suitable to prepare fun dips to eat while watching the big games. Throwing Sloppy Joe mix in with some Velveeta created the most flavorful, creamy dip. The ground beef added some substance to the dish and made it very comparable to Chris' favorite sandwich. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground beef
• 1/2 onion, diced
• 1/2 green bell pepper, diced
• 1 (15 oz.) can Sloppy Joe sauce
• 1 (8 oz.) box cream cheese
• 4 oz. Velveeta cheese, cubed
• Chips or crackers, for serving

In a large skillet over medium heat, brown the ground beef, onions, and bell peppers until the meat is no longer pink. Drain the beef mixture and add it back to the pan.

Add the Sloppy Joe sauce, cream cheese and cheese to the pan with the beef mixture. Turn heat to low and cook, stirring frequently, until the cheese has melted. Serve immediately or transfer to a slow cooker set to low to keep warm.

Serve with chips or crackers.

Source: SK Original

Avocado and White Bean Dip

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I used to be an avid runner before Bradley was born, but I don't think I ran more than three times in 2014. I just always came up with excuses. We live in a townhouse and our treadmill is in our bedroom, which is right above Bradley's room, so it's impossible to run while he's napping because he'll wake up. And I don't like running outside too much, so that's usually out of the question. I could go to the gym when Chris gets home from work, but by then I just want to hang out with my family. See? Excuses.

I'm starting off the year with a healthy recipe in an attempt to jump-start my healthy lifestyle again. I want to get back into running and eating better, and this is the time to do it! This dip is delicious and a easy mid-day snack to prepare. I usually find myself noshing on granola bars, chips or something else that is not figure-friendly, so I'm adding this to my new repertoire of snack recipes. Enjoy and Happy New Year!

Printable Recipe

Ingredients

• 1 (15 oz.) can white (cannellini) beans
• 1 ripe avocado, cut into chunks
• 1 lime, juiced
• 1 tsp. garlic, minced
• 1 1/2 tbsp. olive oil
• 1/2 tsp. salt
• Pepper, to taste
• Dash of cayenne pepper
• Vegetables, crackers or chips, for serving

In a food processor, blend the white beans, avocado, lime juice, garlic, olive oil, salt, pepper and cayenne. Blend until well combined, about 2 minutes. Add more oil if you want to thin out the consistency. Taste and add more salt and pepper, if necessary. Serve with vegetables, crackers or chips.

Source: SK Original

Slow Cooker Sweet and Sour Cocktail Meatballs

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I've been to many potlucks where these meatballs were served, and they were always the dish that everyone raved about. I absolutely love them too, so when putting the menu together for Bradley's birthday, they were the first thing on the list.

These are great for a potluck or some effortless game day food. Pour all the ingredients in your slow cooker and let it go. The result is tender meatballs coated in a thick sweet and sour sauce. Everyone will love these and I'm pretty sure they'll be the first thing to go. Enjoy!

Printable Recipe

Ingredients

• 1 (64 oz.) bag frozen meatballs
• 3 (12 oz.) jars chili sauce
• 1 (32 oz.) jar grape jelly

Combine chili sauce and jelly in a slow cooker and stir well. Add meatballs and toss to coat. Cover and cook on low for 3-4 hours. 

Source: Adapted from Tablespoon

Lighter Funfetti Cake Dip

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Bradley loves animal crackers, so I obviously wanted some on the snack table for his birthday party. I thought it would be fun to serve a dip alongside these, so that's where this dip came into play. I think everyone and their mother loves funfetti cake, so using it in dip form is just genius. And it really compliments the animal crackers!

This is a fun and easy dessert for both big and small kids. And you only need three ingredients! Some cake mix, yogurt and cool whip is all you need for this tasty dessert. Everyone at Bradley's party loved this and it was a great addition to the dessert table. It's also a nice sweet treat in addition to your game day food. Chris compared this to the old classic "Dunkaroos," and who didn't love those? Enjoy!

Printable Recipe

Ingredients

• 1 package funfetti cake mix
• 2 (7 oz.) containers plain Greek yogurt
• 1 (8 oz.) container light Cool Whip, defrosted
• Animal crackers or vanilla wafers, for serving

Place all ingredients in a large bowl and stir well. Refrigerate for at least 2 hours before serving. Serve with animal crackers or vanilla wafers.

Source: Adapted from Sweet and Simple Living

Avocado and Black Bean Salsa (Gluten-Free)

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Summer, to me, means bathing suits, the pool, cocktails and chips with dip. One of my favorite activities is to go to local restaurants, sit outside on the patio and indulge in some tasty beverages and salsa (yes, that is an activity). Some of my favorite salsa recipes include the standard ingredients: tomatoes, limes and onions. But I've never been one to stick to the "standard" when cooking, so I switched it up a bit.

This is one of my new favorites and it's pretty obvious why. It's a twist on traditional salsa since I incorporated black beans and vinegar into the mix, but they add a new and distinct flavor that make it extremely addictive. Not only is this salsa tasty, but it's pretty, too! Fresh avocado and tomatoes brighten up this dish and make it perfect for any gathering. This was a hit with Chris and I'm positive it will be a winner with your crowd, too. Enjoy!

Printable Recipe

Ingredients

• 2 avocados, peeled, seeded and chopped
• 1 tomato, seeded and chopped
• 1 (15 oz.) can black beans, drained and rinsed
• 1/2 cup cilantro, chopped
• 2 tbsp. apple cider vinegar
• 1 tbsp. olive oil
• Salt and pepper, to taste
• Chips, for serving

Combine the avocados, tomato, black beans and cilantro in a bowl. 

Drizzle the vinegar and olive oil on top. Sprinkle with salt and pepper and stir to combine. Adjust seasoning as needed. Serve with chips.

Source: SK Original

Tomatillo Salsa

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Tomatillo Salsa, which is also referred to as Salsa Verde, is a refreshing (and certainly summer-appropriate) appetizer. You can serve this salsa with chips, or it also makes a great topping for chicken and steak. I tossed some cute green tomatillos with fresh lime juice, cilantro and garlic, then added chopped zucchini and corn for some additional crunch and texture. Enjoy!

Printable Recipe

Ingredients

• 1 lime 
• 1 (11 oz.) can whole tomatillos, drained 
• 1 large zucchini, peeled and cut into small cubes 
• 1/4 cup fresh cilantro, chopped 
• 1 tbsp. extra virgin olive oil 
• 1/2 cup sweet yellow corn kernels 
• 1 tsp. minced garlic 
• Black pepper, to taste 

Using your hands, squeeze the juice and flesh from the tomatillos into a medium bowl. Chop up the skins, discarding any hard pieces, and add to the bowl. Add the zucchini, juice of 1 lime, cilantro, olive oil, corn, garlic and pepper. Mix well and refrigerate at least 30 minutes or until ready to use (can be made a day ahead of time). 

Source: SK Original

Lemon Caper Quinoa Patties (Gluten-Free)

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The title of my assigned blog for SRC this month is Dessert Before Dinner. Everyone who knows me is aware that if I could get away with having dessert before dinner, I would in a heartbeat. Needless to say, I was excited to have the blog of someone who shares my same sentiments about dessert. Stephy cooks for a living, but the recipes on her blog are all of her creations that she makes in her own kitchen. She lives in Northern VA (that's where I live!) so I also found it really cool to read all of the reviews she has of local restaurants that I know of.

For today's post, I decided to go with these Lemon Caper Quinoa Patties. I love quinoa and am always on the hunt for new recipes that incorporate it. These patties are amazing. As if the crunchy crust on the outside isn't enough, the hint of lemon makes them light and refreshing, while the capers add a contrasting salty flavor and a pop of crunch. I love the mixture of unusual flavors in these patties...they surprisingly work extremely well together. Enjoy!

Tip: You can easily substitute the flour for any type of gluten-free flour to suit your dietary needs. It serves as a binding agent, so the type you use isn't too important.

Printable Recipe

Ingredients
Makes 8 patties

• 2/3 cup quinoa
• 1 1/3 cups water
• 1 tbsp. soy sauce
• 1 1/2 tbsp. capers, drained
• 1/2 tsp. dried parsley, or 2 tbsp. fresh parsley, chopped
• 1 egg
• 1 small onion
• 1 tsp. garlic, minced
• 3 tbsp. flour (or a gluten-free flour to make these GF)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Pinch of allspice
• 1 tbsp. lemon juice
• Pinch cayenne pepper
• Olive oil, for frying
• Greek yogurt, for serving (optional)
• Scallions, chopped, for serving (optional)

Combine quinoa, water and soy sauce in a saucepan. Bring to a boil. Cover, reduce heat to a simmer, and continue cooking for 10-15 minutes or until all the water is absorbed.

While quinoa is cooking, mix together remaining ingredients except olive oil, Greek yogurt and scallions.

Once quinoa is done, add to capers mixture and combine well.

Form into 8 patties (about 2-3 tablespoons per patty). Batter will be running, but that's okay.

Coat the bottom of a skillet with a thin layer of olive oil. Add patties in an even layer and cook for 2-3 minutes per side, or until golden brown.

Remove from skillet and place on a paper towel-lined plate. Serve immediately with greek yogurt and scallions, if desired.

Source: Adapted from Dessert Before Dinner

An InLinkz Link-up

Clam and Cheese Stuffed Mushrooms

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I absolutely love any and every type of stuffed mushroom. My mom makes absolutely incredible ones that are stuffed with a simple breadcrumb mixture. I also swoon over these French Onion Soup Stuffed Mushrooms that I made a while back. And these Clam and Cheese Stuffed Mushrooms? Just add them to the list.

These mushrooms are cheesy and gooey and delicious. I love the addition of minced clams. They add a different texture to the mushrooms and a slight seafood flavor. They would be perfect for an appetizer or as a side dish. Enjoy!

Printable Recipe

Ingredients

• 8 - 12 whole mushrooms
• 1 (6 oz.) can of minced clams, drained (save 1/4 cup of clam juice for stuffing)
• 1 green onion, chopped fine
• 1/2 tsp. fresh garlic, minced
• 1/8 tsp. garlic powder
• Dash of salt
• 1 tbsp. butter, melted and cooled
• 1 tsp. oregano
• 1/2 cup Italian bread crumbs
• 1 egg, beaten
• 1 tbsp. melted butter (cooled)
• 3 tbsp. finely grated Parmesan cheese
• 2 tbsp. Mozzarella cheese, finely grated (for stuffing)
• 1/4 cup butter, melted
• 1/4 cup Mozzarella cheese, finely grated (for garnish)
• Fresh parsley, diced (for garnish)

Preheat oven to 350 degrees F.

Gently wash mushrooms using a damp paper towel and remove stems; pat dry. 

In a mixing bowl, place clams, onions, minced garlic, garlic powder, salt, 1 tbsp. melted butter and oregano. Mix thoroughly. Add Italian bread crumbs, egg, and reserved clam juice and blend. Stir Parmesan cheese and 2 tbsp. Mozzarella cheese in clam stuffing and mix well.

Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 and 12 mushrooms depending on the size of mushrooms.

Place mushrooms in lightly oiled baking dish. Pour 1/4 cup melted butter over mushrooms. Cover and bake for about 35-40 minutes. Remove cover, sprinkle 1/4 cup freshly grated mozzarella cheese on top of the mushrooms and pop them back in the oven just until the cheese melts slightly. Garnish with freshly diced parsley.

Source: Adapted from CopyKat

Fried Rice Pilaf Balls

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The Rice Pilaf I made a while back is a perfect side for most meals since it doesn't involve very complex flavors yet is still extremely tasty. It goes with almost everything, so it's definitely a good recipe to have on hand. I made a batch for Chris and I recently, and I usually cut recipes in half if I know we won't eat the whole thing, but for some reason I decided to make the whole darn thing this time. It made about four cups of cooked rice. For two people. My bad?

Instead of eating the leftover rice as it was, I decided to replicate one of my other favorite rice dishes: arancini! The original recipe includes tons of cheese, but making it with rice pilaf was beyond good. The onion, chicken broth and seasoned salt give the rice tons of flavor, and frying them gives them a crunchy crust. They're such delicious and fun little bite-sized treats. Dip them in some marinara sauce and you have yourself a cute little appetizer or side dish! These would be an absolutely perfect side dish for this Easter Sunday. Enjoy!

Printable Recipe

Ingredients
Makes about 16 balls

• 2 cups cold, day-old Rice Pilaf
• 1/2 cup Italian flavored bread crumbs
• 1/4 cup canola oil, plus more if necessary
• Marina sauce, homemade or store-bought, for serving (optional)

Shape the leftover rice into small, walnut-sized balls. Make sure they are compact so they don't fall apart while cooking.

Place the breadcrumbs in a small bowl. Roll the rice balls in the breadcrumbs and shake off excess.

Heat the canola oil so it coats the bottom of a small skillet with about 1/4 inch of oil. Add half of the rice balls in an even layer. Cook for about 2-3 minutes per side, or until light brown. Remove from oil and place on a paper towel-lined dish. Repeat with the remaining rice balls.

Serve immediately with marinara sauce, if desired.

Source: SK Original

Roasted Shallot Dip

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Dips are kind of my weakness. Anything that I can dunk chips or vegetables in is just heaven on earth in my book. Especially if the dip contains onions, garlic and cheese. Which this one does. It's like the ultimate trifecta of foods-that-are-so-darn-good-but-will-have-your-breath-smelling-terrible-afterwards. So worth it.

Lisa is the author behind the blog Authentic Suburban Gourmet and the creator of this fabulous dip. I immediately chose this recipe for this month's Secret Recipe Club assignment because it contains roasted onions and garlic. What more could I ask for? Lisa has a fun thing on her blog called Friday Night Bites, where she showcases fun little appetizers and finger foods that would be perfect on a Friday night. Or for any type of get together. You definitely need to check it out! And try this dip while you're at it. It's a winner!

Printable Recipe

Ingredients

• 8 large shallots
• 1 small head of garlic
• 3 tbsp. olive oil, divided
• 1 (8 oz.) container Mascarpone cheese
• 1 (8 oz.) container light sour cream
• 1/2 cup scallions, thinly sliced (white and green parts)
• 1 tbsp. fresh lemon juice 
• 2 tsp. Dijon mustard
• 3/4 tsp. salt
• 1 tsp. pepper
• 2-3 dashes of hot sauce
• Crispy crumbled bacon and chopped scallions, for garnish

Preheat oven to 425 degrees F. Toss shallots together with 2 tbsp. olive oil. Cut off the top of the garlic head and place on top of a piece of aluminum foil. Drizzle remaining 1 tbsp. olive oil over garlic and wrap in tin foil. 

Lay the shallots and the wrapped garlic head on to a jelly roll pan. Bake for 45 to 50 minutes or until shallots are light brown and skins are charred. Cool for 30 minutes. Remove skins from shallots and coarsely chop. Squeeze the garlic cloves out of their skins and mash with a fork. Mix garlic with shallots.

In a bowl, stir together the sour cream and the next 7 ingredients. Fold the shallot mixture into the dip. Taste and then add additional salt and pepper if needed. Cover and chill for 4 to 48 hours. Stir before serving. Add garnish before serving. Great with potato chips or veggies.

Source: Adapted from Authentic Suburban Gourmet

An InLinkz Link-up

Sticky Onion Crunch Wings

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Chris' favorite foods are pasta, steak and chicken wings (in no particular order). My mom's pasta sauce is his favorite, so she's got him covered there. He's a grill master, so he usually makes his own steak grilled to perfection. So that leaves me with chicken wings. Someone has to make them for him...

Although I love to make his favorite meals, I don't make chicken wings too often since I usually like to fry them (I bake them sometimes, but let's be honest--there's nothing like a good ol' fried chicken wing). When I do break out the oil and decide to make these babies the correct way, I try to make one new version and one classic version that I know he'll love (in his case, just a mixture of hot sauce and butter). These Sticky Onion Crunch Wings stuck out at me after seeing them on the Food Network, so these were the wild card this past time.

I've been on a hoisin sauce kick lately, so I knew these would be a winner. They are slightly sweet from the pomegranate juice and brown sugar, but the hoisin sauce and horseradish offer a contrasting flavor for your palate. And the best part? The French-fried onions coating the outside. You know those onions you put on top of green bean casserole for Thanksgiving? Now they have another purpose. And it's fantastic. Enjoy, guys!

Printable Recipe

Ingredients

For the wings:

• 3 lbs. chicken wings, whole or separated
• Kosher salt and freshly ground black pepper
• Peanut or vegetable oil, for frying
• 1/2 cup French-fried onions (I like French's), crushed

For the sauce:

• 1 cup hoisin sauce
• 1/2 cup pomegranate juice
• 1/4 cup packed dark brown sugar
• 2 garlic cloves, grated or minced
• 1 tbsp. prepared horseradish
• 4 scallions (white and green parts), finely chopped
• Kosher salt and freshly ground black pepper

Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours.

To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt.

In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels.

Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.

Source: Food Network

Homemade Brushetta (Gluten-Free)

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Why is game day food so bad for you? I know, I know. Because it's so incredibly tasty and it's a known fact that the bad stuff often tastes the best. Now I love my fair share of cheese fries, buffalo wings and Mozzarella sticks, but I also prefer some lighter options to be thrown into the mix as well.

If you're like me and want a healthier option available for the Super Bowl this weekend, homemade bruschetta is the way to go. You can have it prepared in 5 minutes, plus it's perfect for a crowd and something everyone will enjoy. I personally won't be watching the Super Bowl this year since my team (the Giants) had a less than stellar year...and if I do, it will solely be for the commercials. But I still might help myself to some tasty (and healthy!) treats since it's the perfect excuse to do so. Have a great weekend!

Printable Recipe

Ingredients

• 1 (14.5 oz.) can plain petite diced tomatoes
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 1/2 tsp. garlic powder
• 4 large basil leaves, chopped
• 1 tbsp. onion, minced
• 2 tbsp. olive oil
• Crackers, for serving

Combine tomatoes, pepper, salt, garlic powder, basil leaves, onion and olive oil in a bowl. Stir to combine. Taste and adjust seasonings as needed. Refrigerate for at least 2 hours. Serve with crackers.

Source: My Mom

Tomato and Artichoke Flatbread

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I've been on an artichoke kick lately. Have you tried the marinated ones they sell? They're addictive. I could eat them straight from the jar. Those and the roasted red peppers. They don't compare to my mom's recipe, but sometimes I just can't help myself.

I used some of the artichokes I managed to salvage to make another meatless dinner. This one won't break the bank and can be ready in less than 10 minutes. I used Light Laughing Cow cheese that are sold in an assortment of flavors. I chose the garlic and herb flavor since it complimented the "pizza" thing I had going on. Top this with fresh spinach, tomatoes and those marinated artichokes...and you have yourself dinner in no time. Enjoy!

 

 

Printable Recipe

Ingredients

• 2 large pita breads
• 1 tbsp. olive oil 
• 1 1/2 cups fresh spinach leaves 
• 2 wedges The Laughing Cow light cheese, garlic and herb flavored 
• 1/2 cup artichoke hearts, drained and chopped 
• 1 medium tomato, chopped 
• 1/2 tsp. Pizza seasoning 

Brush both sides of pita breads lightly with the oil. Place first pita bread on a pan over medium heat. Once the bottom begins to brown, remove from heat.

Flip over to spread browned side with one wedge of cheese. Top with half of the spinach, artichokes, tomato and pizza seasoning. Return to pan and allow the other side to brown and vegetables to heat through, about 2 minutes.

Repeat with remaining pita bread and other half of toppings.

Source: SK Original