bake

GameDay Jalapeno Popper Piggies

Break out of your typical, grilled jalapeno-popper rut and try this out for size!  It has all of the flavors we love, fresh and spicy jalapenos, creamy cheeses and crisp bacon, BUT it also has another level of smokiness with the beef sausage while all wrapped in a warm, pretzel like pastry dough.

So whether your an avid football fan, need a new Thanksgiving appetizer or you just want to curl up on a cool day with a movie and snacks…these rock, my friend!

The Starting Lineup

  • 3 sheets puff pastry dough, thawed
  • 1 package (36) Lil Smokies
  • 18 jalapeno peppers, halved
  • 1 cup cheddar cheese, shredded
  • 8oz cream cheese, softened
  • 3 strips bacon, cooked and crumbled
  • 1 egg, beaten
  • Flour (for dusting); Kosher salt (garnish)

DIRECTIONS:

  1. Preheat the oven to 400 degrees; line two baking sheets with parchment paper.
  2. Cut off each jalapeno pepper top; halve and discard the seeds.
  3. In a medium sized bowl, combine the cream cheese, shredded cheddar and crumbled bacon.  Fill the halved peppers with the cheese and bacon mixture.  Press a “Smokie” on top of the filling.
  4. Lightly flour a clean surface and unfold the thawed puff pastry dough.  Cut each dough rectangle into 6 equal strips vertically and then in half crosswise, to create 12 pieces.  *you may have to gently roll out each dough piece a bit to wrap around filled pepper.
  5. Wrap each stuffed pepper in one of the cut puff pastry strips and seal with a bit of egg wash; seam on the bottom.  Place on prepared baking sheet.  Once finished with all, brush the remaining egg wash overtop and sprinkle on a bit of the kosher salt.
  6. Bake for 25-30 minutes, till golden brown; serve warm.

 

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Eggs Benedict Quiche

Hands down, my husband’s favorite breakfast dish is Eggs Benedict.  If a restaurant is serving it, he shall have it.  He also has been known to order a quiche for lunch from time to time, which is humorous when you see his large frame and heavily tattooed self.

Myself, on the other hand, is not a giant fan of eggs, especially if it’s a runny yolk.  I just cAnNoT do it, no way José.  So while trying to be a good wife, I thought to bring together his two favorites and then I would enjoy it too, as there would be non of that yolkiness!

Needless to say, it was a huge success and is wonderful for holidays, brunches or even a light lunch.  The same flavors of a good benedict is there, just MUCH less of the hassle!

 

The Starting Lineup

Quiche

  • 1 9-inch pie crust, store bought is fine
  • 5 large eggs
  • 1 cup heavy cream
  • 6oz Canadian bacon, chopped
  • 1/4 cup scallions, sliced
  • 1/4 tsp each, salt & pepper
  • 1 Tbsp fresh chives or parsely, garnish

Easy Blender Hollandaise Sauce

  • 3 large egg yolks
  • 1/2 cup butter, melted
  • 1 Tbsp lemon juice, fresh
  • 1/4 tsp Dijon mustard
  • a few dashes of tabasco sauce (or 1/4 tsp cayenne)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.  Roll out your pie crust into your pie pan, lightly pressing into the bottom and up the sides, while fluting the edges.
  2. Place parchment paper (or foil) over it while adding pie weights or dried beans and blind bake for 20 minutes.  Remove the parchment and weights and bake for another 10 minutes.  Remove the parbaked pie crust from the oven and allow to cool while you prepare the custard filling.
  3. In a large bowl, whisk together the eggs, heavy cream, salt and pepper.  Stir in the scallions.
  4. Layer the chopped Canadian bacon to the parbaked pie crust and then pour the egg mixture overtop.  Carefully transfer the full custard’y future quiche to the oven and bake at 350 degrees for about 55 minutes.  The center will just barely jiggle.
  5. Remove from oven and allow to “set”.  While the quiche is cooling, you can prepare the quick (and delicious) hollandaise sauce.

Easy Blender Hollandaise Sauce

  1. To your blender: add in the egg yolks, lemon juice, Dijon and hot sauce/cayenne.  Blend till smooth.
  2. Melt your butter in a pan or even the microwave for a quick minute.
  3. While the butter is quite warm, pour as a thin stream into the egg mixture while blending.  The sauce will thicken fairly quick, serve immediately.

Serve the slices of quiche with a heaping tablespoon of your hollandaise sauce overtop and a sprinkle of fresh chives or parsely, enjoy!

Quiche

Mediterranean Chicken Rollatini

Believe it or not, chicken rollatini is an easy weeknight dinner that gives you a restaurant feel.  With school starting up again soon, I have been playing around with recipes that can be made with ease once those long summer days go away.

Another reason this is a keeper in our household, my entire family loves it, including the lil boys!  I’m not kidding, my 6 year old cleaned his plate and asked if we had anymore the next day for lunch!  As a mom, I feel good about that because it’s packed full of vegetables and baked.  Now, if you’re trying an even healthier route, the mozzarella cheese can be omitted…but why would you want to do that?!

*Easy way to roll up your chicken rollatini’s: Pour the slightly cooled veggie mixture into the casserole dish. One by one, take a thin chicken cutlet right onto the mix and with your hands, place a few tablespoons into the center, roll up and place seam side down on the dish. Repeat. *The filling you laid down first will help the rollatini hold together as you finish the rest of them. If you cannot fit all the filling in the amount of chicken you have, that is ok. It can linger on the sides in the dish and you can spoon over top when serving.  Plus the oil and butter the veggies were sautéed in will fully coat the chicken allowing it to brown and stay moist.

The Starting Lineup

  • 1-1/2lbs thinly sliced chicken cutlets (contains about 6 cutlets)
  • 6oz bag of baby spinach
  • 12oz jar roasted red peppers (drained, it is 6.7 oz)
  • 8oz sliced mushrooms
  • 1-2 Tbsp capers
  • 2 cloves garlic, minced
  • 1 shallot, diced
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1/3 cup dry white wine
  • 8oz fresh mozzarella (i.e. BelGioiosa brand), optional

Garnish/Serving

  • Balsamic Reduction Glaze
  • Parmesan Risotto
  • Parsley/Tomatoes 

Preheat the oven to 375 degrees and spray a oven-safe casserole dish with nonstick spray.

In a large skillet, warm the olive oil and butter over medium heat.  Add in the spinach, drained roasted red peppers, mushrooms, garlic and shallots.  Sauté for 5-7 minutes until the spinach and mushrooms have wilted.  Pour in the white wine and capers and let simmer for 3-4 minutes (salt and pepper, to taste).  Remove from burner and allow to slightly cool.

Fill and roll up your chicken rollatinis, placing seam side down, in your prepared casserole dish.  Bake, uncovered, for 25-30 minutes.  During the last 5 minutes of cooking, carefully remove the hot dish from the oven, lay the sliced mozzarella over top and return to oven until melted and ooey-gooey!

I like to serve ours sliced (so you can see the goodness inside each rollatini), over creamy, parmesan risotto drizzled with a sweet balsamic reduction and fresh chopped parsley and tomatoes.

 

 

Campfire Nachos

Back in the day, pre-kiddos, my husband and I actually went out on dates.  Like I real-deal left the house and even wore heels! …memories… That being said, one of our favorite places to go was the Yard House for extra-large beers and appetizers, my fave being their chicken nachos.  Given my current, complete “mom life” and flip flops, I still crave those crunchy, cheesy chips, but it’s not as easy to get.

Sooooo, I made my own version!  All I have to say, is that Yard House has best watch-out, because mine are just as legit.  Ok, the multi-million dollar restaurant is probably safe, they’ll just be losing my $13.95. 😉

*Absolutely buy your favorite tortilla chip, BUT for the best experience, I buy mine from our bakery.  They’re 100% fresh, crunchy, salty and thick.  Yes, normally I’d like thin chips for my salsa, but with heavy piled nachos you do NOT want your chip to break, right??  Eating nachos with utensils defeats the entire purpose, so please listen to me folks! 🙂

 

The Starting Lineup

  • 1 bag of corn tortilla chips 
  • 2 cups shredded chicken (i.e. rotisserie); you can also use ground beef or brisket
  • 1 can Borracho beans, drained
  • 1 cup enchilada sauce red, green or both (1/2+1/2 cup…which I love to do!)
  • 2+ cups cheese, shredded (fresh melts best, i.e. cheddar or jack)
  • Guacamole, Pico de Gallo, sour cream

Using a cast-iron skillet, Dutch oven or disposable foil pan, layer in 1/2 of the tortilla chips, followed by 1/2 each of the shredded chicken (or beef), beans, enchilada sauce and cheese.  Repeat the same process with another layer.

Warm the prepared nachos, until the cheese is melted and bubbly, either over your campfire, on your grill or in the oven (350 degrees).  Once the nachos are heated through, remove and top with a scoop each of the guacamole, Pico de Gallo and sour cream.  Serve warm.

**If preparing on the campfire or grill, you can loosely cover with foil to speed up the cooking time.

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CampfireNachos3

Monte Christo Brunch Pinwheels

A ‘Monte Christo’ brings back a lot of yummy memories.  Memories that often stem from the Blue Bayou restaurant inside the Pirates of the Caribbean ride at the famed, Disneyland!!

A Monte Cristo is a fried ham and cheese sandwich, a variation of the French croque-monsieur. In the 1930s–1960s, American cookbooks had recipes for this sandwich under such names as “French Sandwich”, “Toasted Ham Sandwich”, and “French Toasted Cheese Sandwich”. Swiss cheese is typically used.

Now, since we live in Texas and easily cannot get to one of my favorite haunts, I decided to make them at home for brunch.  Given I said the key word, “brunch”, I thought to make them into a finger food, if you will.  Fun for adults, yet easy for kiddos!  Here you get the same flavors, yet the ease of no frying involved and EVERYONE loves a dunking sauce!!

With the simpleness of preparation and lack of cleanup, I promise these will NOT disappoint!

The Starting Lineup

  • 1 (12oz) can refrigerated crescent rolls dough
  • 4 thin slices of deli ham
  • 4 thin slices of deli turkey
  • 8 slices of Swiss cheese
  • 1 large egg, beaten
  • 2 Tbsp Dijon mustard
  • Raspberry preserves, warmed
  • Powdered sugar

Preheat the oven to 375 degrees.  Line a baking sheet with foil or parchment paper and spray with nonstick.  Unroll the dough into 4 rectangles (2 triangular halves/slightly spreading out and making dough larger), and pressing together the perforations.

To each rectangle, spread a thin layer of the Dijon, followed by 2 slices of cheese (tear to fit), and 1 slice each of the turkey and ham.  Roll up, length-wise, into log form and using a serrated knife, cut into 4-5 slices.

Place each slice flat, onto the prepared baking sheet and brush the beaten egg over all the pinwheels.

Bake, for 10-12 minutes, until golden brown.  Transfer to a serving dish and drizzle with the warmed raspberry preserves, sprinkle the powdered sugar overtop and serve with the remaining preserves for dipping!  Enjoy!

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Tropical BBQ Sliders

As of late, there has been a cooking phenomenon of baking the King’s Hawaiian rolls with ham and cheese, roast beef and cheese, turkey and cheese, do I need to go on?  ..and quite frankly, I LOVE it!  I have tried them all and they are all delightful.

On that same note, stay with me…my oldest son has been on a Lilo & Stitch movie binge.  Every single night before bed, for the last 2 weeks, he requests this now somewhat old movie, at least compared to his 6-year-old self.  Fifteen days into it later, he randomly asked me if I could make “Hawaiian Sandwiches” for dinner.  Now, I wasn’t about to go buy a can of SPAM, so I got creative while thinking of those new, beloved baked sandwich recipes.  Below I give you another favorite that needs to be added to the Pinterest lineup of such.  You can make them for an appetizer, party, a dinner with a side of fries…  A super easy and fun recipe to enjoy with your whole family!

*You can use fresh pineapple, by all means, but for this I actually prefer the canned variety, as fresh is pretty tart and overpowering for this recipe.  That being said, my preferred brand is the new’er Libby’s Brand “Skinny” Pineapple…It is not canned in that heavy syrup, so it’s not cloyingly sweet.

The Starting Lineup

  • 12 ct package King’s Hawaiian Rolls
  • 1/3 cup of BBQ sauce (I prefer also the King’s Hawaiian original barbecue sauce)
  • 1 lb thinly sliced or shaved ham (I prefer honey or Black Forest from the deli)
  • 1 package swiss cheese (about 8 slices); Colby Jack is a good alternative too
  • Pineapple (about 6 slices or 1/2 cup segments)
  • 1/3 cup butter, melted
  • 1/4 teaspoon low-sodium soy sauce
  • 1/4 teaspoon (hefty fill) of ground ginger (i.e. McCormick brand)
  • 1/2 teaspoon garlic powder
  • 2 Tbsp shredded coconut 
  • **Optional: fresh jalapenos slices, for a savory-sweet-heat flavor

Preheat the oven to 350 degrees and lightly grease or non-stick spray a rimmed baking sheet or casserole dish.  Most recently, I used my Pyrex 8×11, but I have used a foil-lined & sprayed baking sheet when I made a double batch.

In medium microwave safe bowl, slowly melt your butter.   Whisk in the soy sauce, ground ginger, garlic powder and coconut.  Set aside.

With a large bread knife, halve the ENTIRE 12 (or 24) rolls horizontally, so that the rolls are still connected to each other and you have two “bread rectangles”; a bottom halve and a top half that will form your sandwich slider.

Place the bottom half of bread into your prepared bread and lay on half of the cheese, followed by the ham.  Next drizzle the BBQ sauce evenly overtop, followed by the pineapple and then the remaining cheese.  Place the other “bread rectangle” topper on top.

Whisk your butter mixture once more and evenly pour or brush overtop it all (don’t worry, it doesn’t get soggy).  **If using the  fresh jalapeno slices, I like to place 1 slice ON TOP of each roll (12 slices) and then pour on the butter mixture. 

Immediately transfer to your preheated oven, uncovered, for about 15 minutes, till the top will be a deep golden brown and the cheese is super melty.

Serve immediately and enjoy!  Maybe with a Mai-Tai or two?? 😉

TropicalBBQSliders

 

Enchilada Meatball Sub

When a Turkey and Swiss just won’t cut it…I give you THIS!  Now, like most sane adults, I’m a sucker for a meatball sub, hoagie, grinder..whatever.  They’re gooood no matter what you call your sandwich!  The last time I played around with the ever popular recipe, I tweaked it with a cheddar and barbeque flair (try that one too please….ughhh sooo good).  However, THIS TIME, I’m giving it that TexMex flavor and turning the great state of Texas’ favorite enchilada into a handheld vessel.  Genius you say?  Yes.  Yes it is.

Now, you do not have to use the enchilada flavored meatballs to make only a sub sandwich.  By all means, use them on their own with a plate of rice, refried beans, warm tortillas or chips…wrap them in a large flour tortilla with extra enchilada sauce and beans or place them on a platter alongside toothpicks for a great appetizer!  No disappointment will follow.

* I used Oaxaca Cheese for my meatballs (Mexico’s version of mozzarella), but feel free to use any of your favorite melty cheese! I.e. Monterey Jack, mozzarella, cheddar blend, Pepper Jack, etc.

The Starting Lineup

  • 1-1/2 to 2 pounds ground beef
  • 15 ounce can enchilada sauce, divided
  • 3/4 cup panko bread crumbs
  • 2 eggs
  • 1 jalapeno, diced (I kept seeds in on for mine)
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup cilantro, rough chop
  • 2 tsp each: cumin, chili powder, Mexican oregano
  • 2 cups shredded cheese (I used Oaxaca cheese), to top

If making into sub sandwiches:

  • Bakery roll or Torta bread
  • Avocado/guacamole
  • Pickled onion
  • Jalapenos, sliced

Preheat the oven to 350 degrees and lightly grease a 9×13 casserole dish.

In a large bowl, combine the ground beef, 1/4 cup of the enchilada sauce, panko, eggs, jalapeno, onion, garlic, cilantro and spices until just incorporated.  I just use my good ol’ hands for this and no need to overwork.

Using an ice cream scooper or again, your hands as I did, make about 2″ balls and place into the 9×13 dish.  *Try to make them relatively the same size for even cooking.  You can always add/take away the meat mixture to make even.

Pour the remaining enchilada sauce overtop all of the meatballs and cover with foil.  Bake in your 350 degree oven for 30-35 minutes.  Uncover and add the cheese overtop, bake uncovered for 10-15 minutes more.

Serve warm straight from pan with a side of rice, beans and tortillas OR turn into a monster sub sandwich with Mexican inspired toppings of your choice!  Enjoy!

EnchiladaMeatballs

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