Party Ideas

Party Ideas

The BEST Slow Cooker Shredded Chicken Sandwiches

shredded chicken sandwichBreak out the slow cooker to make INCREDIBLE shredded chicken! This is one of my go-to recipes when I need a hassle-free recipe that feeds a crowd (especially around the holidays). Throw a few ingredients into your slow cooker, set it, and forget it (do you remember those infomercials?) Then I usually whip up a quick gravy to finish it all off. Your loved ones will thank you for making this for them.

There are many shredded chicken recipes out there, but this recipe calls for beer and butter. It’s worth repeating – Beer AND Butter! What do they say? Butta’ (and beer) make everything betta’. Or something like that.

When it comes to beer, there are a million styles and varieties to choose from, but for this recipe I think it’s best to use any type of light beer. We typically use a can of Miller Lite, but any light lager will do. Don’t be afraid. The beer adds a nice dimension to the meat that’s mild yet tasty. So don’t skip this step! Then we get to glorious, glorious butter. Butter adds a silky richness to the chicken. It’s a scrumptious combination. Trust me, I’m from Wisconsin. I know my beer and butter.

shredded chicken sandwich

Any leftover chicken, if there is any, reheats really well too. So this is easy to make ahead of time if you prefer so you can focus on more important things… like your guests!

The BEST Slow Cooker Shredded Chicken Sandwiches!

Rating: 51

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 7 hours

Serving Size: About 24 Sandwiches

Ingredients

  • 5-6 pounds boneless skinless chicken breast
  • 1 can light beer (we like Miller Lite)
  • 1 cup chicken stock
  • 1/2 cup unsalted butter
  • 1 envelope onion soup mix
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons flour
  • 1 cup chicken stock (from crock pot or homemade)
  • 1 teaspoon freshly ground pepper
  • 1 pinch salt
  • 1 pinch of cayenne
  • Your favorite rolls

Directions

  1. Spray the slow cooker with non-stick cooking spray or use a liner. Place chicken breast in 5 quart slow cooker. Add the beer, chicken stock, butter and soup mix. Cover and cook on high for 1 hour, then low for 6-7 hours until meat is tender and shreddable. Shred meat and keep warm while you prepare the gravy.
  2. Melt 2 Tablespoons unsalted butter in a small pot. Add flour and whisk, cooking for 1-2 minutes (it should be paste-like). Use 1 cup of chicken stock from the slow cooker mixture (or your own) and slowly incorporate it into the flour/butter roux while continuously whisking. After all of the liquid is incorporated and no lumps remain, raise the heat to medium/medium high until the gravy simmers. Add pepper, salt, and cayenne. Simmer for 2-3 minutes until the gravy thickens. Add gravy to chicken in slow cooker, mix, and serve on hot, tasted rolls.
http://foodiemcbooty.com/best-slow-cooker-shredded-chicken-sandwiches/

Mini Chicken WonTacos

chickenwontacos

I’m pretty much a fan of mini anything.  Mini corn dogs, mini burgers, mini pizzas, mini cheesecakes, mini chocolate chips, etc. etc.   I admit, I’m the person near the food table at parties, happily talking in between handfuls of bite-sized foods.

Mini tacos in wonton shells make tiny crispy, crunchy, spicy, Mexicany, chickeny, cheesy, tasty (yep, I ran out of adjectives that end in ‘y’) finger foods.  These are easy to make as an appetizer for guests or to enjoy as an entree for taco night served along side some Spanish Rice.

¡Olé!

Mini Chicken WonTacos

Rating: 51

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yields: 24 mini tacos

Mini Chicken WonTacos

Ingredients

  • 1 pound boneless skinless chicken breasts
  • juice from 1 large lime
  • 1/2 packet of taco seasoning
  • 1 cup chunky salsa
  • 1 can mild or medium green chiles
  • water
  • 24 wonton wrappers
  • olive oil
  • taco toppings (we had shredded cheddar and fresh pico de gallo, yum!)

Directions

  1. Place the chicken in a slow cooker. Add the salsa, green chiles, seasoning, lime juice and add enough water to cover the chicken. Cover and cook on high for 2-3 hours or low for 5-6 hours or until chicken is tender. Once the chicken is cooked, shred the meat with two forks in the pot. Set the slow cooker to warm and set aside.
  2. In the mean time, make the taco shells. You can bake your shells or deep fry them. To bake them, brush the wonton wrappers lightly with olive oil. Drape them over a wide edged baking sheet to create a taco shape. Bake at 375 degrees for 5 minutes or until the shells are golden brown. Deep frying the shells can be tricky. Your goal is to get a basic shape of a taco shell. I used my tongs and fried one wonton wrapper at a time. I gently fried one side for about 5 seconds, then used my tongs to fold one corner across to the other corner while leaving an opening and frying the other side of the shell. You'll have to work quickly but you'll get it! Drip dry the fried wonton shells on a paper towel.
  3. To assemble the tacos, take a shell and add a bit of chicken (doing your best to drain the chicken as you do so). Add a bit of cheese and pico de gallo (or whatever you like to eat on tacos), then devour!!
http://foodiemcbooty.com/mini-chicken-wontacos/

Low-Fat Couscous Salad {Vegan}

couscous, cucumbers, tomatoes, salad, vegan

This is my new favorite, quick and easy snack or side dish.  This couscous salad is packed with bright flavors from the lemon, basil and fresh vegetables.  It’s also light and refreshing, perfect for these warm days ahead of us.  Plus it keeps for awhile, so you can prepare it ahead of time for parties.

I didn’t have any chickpeas or garbanzo beans on hand, but I bet a can of these would make this couscous salad more filling and packed with protein.

Low-Fat Couscous Salad {Vegan}

Rating: 51

Prep Time: 5 minutes

Total Time: 2 hours, 5 minutes

Yields: 6 servings

Calories per serving: 162

Fat per serving: 3.2g

Low-Fat Couscous Salad {Vegan}

Ingredients

  • 2 cups cooked couscous (any couscous works, but whole wheat couscous is better)
  • 1 cup chopped cucumber
  • 1 cup chopped tomatoes (we like halved grape tomatoes)
  • 1/2 cup chopped onion
  • 1/3 cup fresh basil, chopped
  • Juice of two lemons (about 2 Tablespoons of juice)
  • 1 Tablespoon extra virgin olive oil

Directions

  1. Combine couscous, cucumber, tomatoes, onion and basil. Whisk the lemon juice and oil together than add to the couscous salad. Stir everything together, cover it and refrigerate for at least 2 hours.
http://foodiemcbooty.com/low-fat-couscous-salad-vegan/

Recipe adapted from About.

Homemade BBQ Potato Chips and 6 Ways to Seduce Me

homemade bbq potato chips

6 Way to Seduce Me:

1.  Bacon

2.  Avocado

3.  Dark Chocolate

4.  Potatoes

5.  Pizza

6.  All of the Above

Most girls like flowers.  I like food.  Bring any combination of these foods to me and I am yours.  Forever.  Or at least until I am hungry again.

These homemade chips speak straight to my heart.  They are perfectly crisp, perfectly seasoned, and perfectly addicting.  Yep, they’re pretty darn perfect.  I don’t know why I buy potato chips to be honest with you (oh wait,  yes I do… it’s because I’m lazy).  At any rate, these are easy to make and great for parties (or yourself).

Think about making your own potato chips instead of popcorn the next time you get the munchies.  If you’re not a fan of BBQ chips, you can add your own seasonings.  Get creative – salt and vinegar, parmesan and garlic, salt and pepper, garlic and cayenne, mustard and ketchup (do I still have your attention?).  Hell, even the purist salted chips will please a crowd.  Just make these already!

homemade bbq potato chips

Homemade BBQ Potato Chips

Rating: 51

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yields: 6-8 servings

Homemade BBQ Potato Chips

Ingredients

  • 3 large russet potatoes
  • oil for deep frying (vegetable, canola or peanut oil)
  • Small amounts of paprika, garlic salt, onion powder, chili powder, cayenne pepper, ground mustard and sugar

Directions

  1. Wash, scrub and peel the potatoes (leave skin on, if you want extra dietary fiber). Using a very sharp knife, cut potatoes into very thin slices (about ¼ - ⅛ inch rounds) and soak them in a bowl of iced water. Place the bowl in your refrigerator for 30-40 minutes. This will help to remove all the starch from the potatoes, making them ready for deep frying – make the chips crispier. You can also use a mandolin or blade attachment of food processor to slice potato paper thin.
  2. In the mean time, combine all seasoning ingredients into a small bowl and set aside.
  3. Remove, rinse a few times (water must be clear in the last rinse) and let drain completely. Then lay flat on kitchen towels and pat dry (the dryer the better because hot oil and water do not like each other).
  4. Heat oil in a deep fryer or a large saucepan until the oil reaches 350˚F. Gently lower potato slices into hot oil in small batches and deep fry for 3 minutes, or until crisp and golden brown. Remove with a slotted spoon, shake off excess oil and drain on paper towels to remove the rest of the oil. Then transfer them to a big bowl. Dust with BBQ seasoning immediately while the chips are still hot so that the flavor adheres to the hot oil.
http://foodiemcbooty.com/bbq-potato-chips/

Recipe from Niche To Pics.

Maple and Tamari Almonds

maple tamari almonds glazed

I have the Mister Rogers’ song, “Won’t you be my neighbor,” stuck in my head.

Why?  Well, do I really need a reason?  Okay, I do have a reason.  Our friends recently moved into the neighborhood!  I wanted to do something special for them, modern JELL-O mold style (except without the mold).  Are you still following me?

raw almonds toasted

I decided that a 6-pack of brewskis and homemade beer snacks would do the trick.  I made these sweet and salty almonds to start.  I’ll be honest, these were kind of a pain in the foot to make.  As you can guess, syrup can become a sticky mess when baked but the end result is completely unique and tasty and worth the mess.  Just make sure you put some aluminum foil on your baking sheet and everything will be okay.  You’ll end up with sweet maple/molasses and salty soy flavored almonds – a nice accent to any beer that you are drinking.

maple tamari glazed almonds

Heck, grab another beer while you’re at it.  You’ll need something to wash down all of the almonds you’re about to eat.

Tamari and Maple Almonds

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yields: About 2 cups, 6-8 servings

Ingredients

  • 10-ounces (2 cups) whole almonds
  • 2 tablespoons reduced-sodium tamari
  • 4 tablespoons pure maple syrup
  • Nonstick cooking spray

Directions

  1. Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes. Remove from the oven and lower the temperature to 300.
  2. In a medium bowl, combine tamari and maple syrup. Add almonds, and toss until thoroughly coated. Line your baking sheet with aluminum foil and lightly cover the baking sheet with cooking spray. Spread almonds evenly on sheet.
  3. Roast in oven until deep brown, about 3-5 minutes. Immediately transfer to a clean baking sheet and spread almonds out, separating so nuts don't touch. Let cool before serving.
http://foodiemcbooty.com/maple-and-tamari-almonds/

Brussels Sprouts and Bacon Pizza {Cast-Iron}

brussels sprouts, bacon, pizza

The top 5 reasons why I had to make this recipe:

1.  I haven’t made a pizza in a cast-iron skillet before

2.  I love bacon

3.  I haven’t eaten brussels sprouts as anything besides a side dish before

4.  Sizzling bacon

5.  Bacon, bacon, bacon and bacon!

Okay, so I like bacon a little bit.  A lot a bit actually.  But besides the fact that I have a weird obsession with salty pork fat, I was completely intrigued when I read an article online about making pizza in a cast-iron skillet.  This is a FANTASTIC alternative to making pizza at home if you do not have a pizza stone.  The only limitations here are (semi-obviously) the size of your cast-iron skillet.  If you have a small skillet, you can only produce small pizzas, etc.  I fortunately have a HONKER of a skillet (practically too heavy for my wimpy arms) and was able to produce a decent sized pizza, perfect for two.

The other thing that fascinated me about this recipe, was the use of brussels sprouts as a pizza topping.  To be honest, I hadn’t thought of brussels sprouts as anything other than an accompaniment to a piece of grilled steak or chicken breast.  This has to be one of my favorite pizzas that I have made to date!  I don’t know if I will ever eat brussels sprouts as a side dish again.  Super yum!

You’re probably asking yourself why this pizza does not have any sauce on it.  It MUST be dry, right?  WRONG!!  Sorry to burst your bubble, but this pizza doesn’t need a drop of sauce on it.  The cheese, sprouts and bacon rock this pizza so hard, the sauce wont even stick to it if you tried to add some.

Pizza, Brussels Sprouts, Bacon

Brussels Sprouts and Bacon Pizza

Rating: 51

Prep Time: 3 hours, 15 minutes

Cook Time: 30 minutes

Total Time: 3 hours, 45 minutes

Yields: 1 small pizza (2 servings)

Serving Size: 1/2 small pizza

Brussels Sprouts and Bacon Pizza

Ingredients

  • Pizza Dough
  • Olive oil
  • Garlic salt
  • 5 slices thick-cut bacon, chopped
  • 1/2 red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/4 pound brussels sprouts, stems removed and thinly sliced
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 2 tablespoons finely shredded sharp cheddar cheese

Directions

  1. Heat a large frying pan (NOT the skillet you are going to cook your pizza in) over medium heat and add bacon. Fry and flip until crispy and fat is rendered, about 3 minutes per side depending on the thickness of your bacon. Remove crispy bacon and place on a paper towel to drain. Remove all but 2 tablespoons of bacon grease from the skillet. Reduce heat to medium-low and add onion. Cook for 3 minutes until soft, then add sliced brussels, salt and pepper and stir to coat. Cook for 3 minutes, tossing occasionally. Add the garlic, stir and cook for another minute or two, being careful not to burn the garlic. Remove from heat. Crumble the bacon and add to the brussels sprouts mixture. Set aside.
  2. Place an oven rack towards the lower third of your oven and place your cast iron skillet on the rack. Preheat your oven (and cast iron skillet) to 500. If the skillet begins to smoke a lot, you can reduce the heat a bit, but you want it HOT.
  3. While the skillet is heating in the oven, gently shape your pizza dough to the size of a small pizza. Heavily flour a pizza peel or large cutting board and place the dough on top of it. Brush a bit of olive oil around the crust of your pizza dough and sprinkle the edges with a bit of garlic salt. Add about 2/3 of the cheese to your dough, then cover with the brussels sprouts and bacon mixture. Top with the remaining cheese.
  4. Using two heavy potholders, carefully remove the hot skillet from the oven and slide the pizza into the skillet, dough side down, as best as you can. Carefully grab the hot skillet and pop it back into the oven. Allow to cook for about 3 minutes then using your potholders, grab the handle and rotate 180 degrees, cooking for another 3 minutes. In the mean time, heat a large burner on your stovetop to medium-high heat. Remove the skillet from the oven and place on the stovetop. Check the bottom of the crust with a spatula. Finish cooking on the stovetop for a couple more minutes if the bottom of the crust does not have any color. Remove from burner and allow to cool for 4-5 minutes. Use a large spatula to remove the pizza and place onto a cutting board. Cut into slices and enjoy!

Notes

Total time includes the time it takes to prep pizza dough.

http://foodiemcbooty.com/brussels-sprouts-and-bacon-pizza-cast-iron/

Recipe idea from How Sweet It Is, skillet method from bev cooks, originally from kitchen konfidence

Texas Millionaires (Homemade Candy)

Sweets for your sweetie!

I discovered this recipe in a candy making book many years ago.  I couldn’t tell you the name of the thing if my life depended on it.  It SHOULD be named:

CANDY:  THE BOOK YOUR MAMA WARNED YOU ABOUT

If you haven’t heard of a Texas Millionaire before, they are essentially chocolate-covered caramel pecan balls (say that five times fast!)  They’re very similar to turtles and thus, equally as addicting.

Homemade candy is so easy to make and it makes a great gift. Everyone loves something that was handmade and custom. Here’s a great opportunity to make something for someone you love.

Texas Millionaires

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yields: 2 - 3 dozen candies

Ingredients

  • 1 (14-ounce) package caramels, unwrapped
  • 2 tablespoons butter
  • 2 tablespoons water
  • 3 cups pecan halves
  • 1 cup (6 ounces) semisweet chocolate morsels
  • 8 (2-ounce) vanilla candy coating squares

Directions

  1. Spray a [heavy] saucepan with non-stick spray. Cook first three ingredients in the sauce pan over low heat, stirring constantly until smooth.
  2. Once melted, stir in pecan halves. Remove from heat and cool in pan at least 5 minutes (should be a fairly pliable consistency).
  3. Drop by tablespoonfuls onto lightly greased wax paper. Chill 1 hour, or freeze 20 minutes (until firm).
  4. While the pecan caramel goodies cool, wash out the saucepan you were using. Melt the chocolate morsels and candy coating in the same saucepan on low heat, stirring until smooth (this will save you loads of cleanup later).
  5. Dip caramel candies into the chocolate sauce, allowing excess to drip, place on lightly greased wax paper. Chill 15 minutes. While these chill, clean out your saucepan.
  6. This recipe makes 2-3 dozen candies. These keep the best in the fridge. However, if you know you're having company over ahead of time, take them out a half hour before your guests arrive and these little guys will be ooey gooey on the inside by the time their grubby fingers find them.
http://foodiemcbooty.com/texas-millionaires-candy/

Mummy Weenies

These little pigs in a blanket are all dressed up as mummies and ready to party hardy in your mouth.  Decorate with mustard or ketchup for added cuteness.  These are one of the first things to disappear so I usually make a double batch.

On a side note, this adorable photo is courtesy of the Half-Buzzed Hostess, whom I completely admire for her dedication to drinking while cooking.  I didn’t have a photo of my finished mummies because I brought them over to the party to bake and who knows what I was doing by the time they came out of the oven — most likely resembling a Half-Buzzed Guest.

Preheat your oven and line two baking sheets with foil or parchment.  On a lightly floured work surface, roll dough sheet out into a large rectangle.  Cut vertically to make long 1/2-inch wide strips.  Yours should end up longer than mine did in this picture.

Drain and pat sausages dry with paper towels.

Wrap 1 strip of dough around each sausage to look like a little mummy, leaving a little space in between each wrap and pressing firmly at each end to secure. Place the wrapped mummies about 2 inches apart on the baking sheets.

Bake for 15 to 20 minutes or until the dough is golden brown. Place two small dots of mustard or ketchup for eyes and serve warm with extra mustard and ketchup for dipping.

Watch them disappear before your eyes.  Spooky!

Mummy Weenies

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: About 40 Mummies

Mummy Weenies

Ingredients

  • One 8-ounce can Pillsbury crescent dough (without seams if you can find it, otherwise just squish the seams together so they fade)
  • 1 pound package of cooked cocktail-sized all beef sausages
  • Mustard or ketchup, for decorating and dipping

Directions

  1. Preheat your oven to 375 degrees F. Line two baking sheets with foil or parchment.
  2. On a lightly floured work surface, roll dough sheet out into a large rectangle. Cut vertically to make long 1/2-inch wide strips. Yours should end up longer than mine did in this picture.
  3. Drain and pat sausages dry with paper towels.
  4. Wrap 1 strip of dough around each sausage to look like a little mummy, leaving a little space in between each wrap and pressing firmly at each end to secure. Place the wrapped mummies about 2 inches apart on the baking sheets.
  5. Bake for 15 to 20 minutes or until the dough is golden brown. Place two small dots of mustard or ketchup for eyes and serve warm with extra mustard and ketchup for dipping.
http://foodiemcbooty.com/mummy-weenies/

Candy Corn Cupcake Minis

It’s never too early to start thinking about what you’re going to make for your Halloween guests this year.  Heck, I start thinking about costumes MONTHS in advance.  But that’s just me… I’m a Halloween nut.

I made these petite treats last year for my friend Jacob’s Halloween shin-dig (see completely embarrassing photos here).  They are finger-friendly, super cute and tasty too.  Perfect for any sweet-tooth snackers.

I found it easiest to plop my batter into a homemade pastry bag in order to get the batter into the muffin liners… and by “homemade pastry bag” I mean the zip-lock method.  It saved me from a big disastrous mess.

First line your mini muffin pans with mini paper liners — they’re too cute!  Combine all ingredients for the cake except for the food coloring in a large bowl and beat on low speed for 1 minute.  Scrape down the sides of the bowl and then beat on medium for another 2 minutes.

Divide batter equally into two bowls.  You should have about 2 1/4 to 2 1/2 cups of batter in each bowl.  Mix the yellow food coloring into one bowl and the orange coloring into the other bowl.  Add more if necessary.

Divide the yellow batter evenly among the muffin tins.  Bang the pan a few times on the counter to even out the batter.  Repeat the process with the orange batter, filling to about 3/4 of the way full.  Bake in preheated oven for 11 to 13 minutes or until an inserted toothpick comes out clean.  Allow to cool.

While your cakes cool, beat all ingredients for the frosting for 3-5 minutes until smooth and creamy.  Ice cupcakes once cooked and decorate with candy corn.

Recipe adapted from Our Best Bites.  

Candy Corn Cupcake Minis

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yields: 4 dozen mini cupcakes

Candy Corn Cupcake Minis

Ingredients

    For the cake:
  • One 18.25-ounce box of white cake mix (I used Duncan Hines)
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla or almond extract
  • yellow and orange food color (about 1/2 teaspoon of each)
  • For the frosting:
  • 3 tablespoons flour
  • 1/2 cup milk (whole milk is best)
  • 1/2 cup real butter
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F. Line mini muffin pans with paper liners.
  2. Combine all ingredients for the cake except for the food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for another 2 minutes.
  3. Divide batter equally into two bowls. You should have about 2 1/4 to 2 1/2 cups of batter in each bowl. Mix the yellow food coloring into one bowl and the orange coloring into the other bowl. Add more if necessary.
  4. Divide the yellow batter evenly among the muffin tins. Bang the pan a few times on the counter to even out the batter. Repeat the process with the orange batter, filling to about 3/4 of the way full. Bake in preheated oven for 11 to 13 minutes or until an inserted toothpick comes out clean. Allow to cool.
  5. While your cakes cool, beat all ingredients for the frosting for 3-5 minutes until smooth and creamy. Ice cupcakes once cooked and decorate with candy corn.
http://foodiemcbooty.com/candy-corn-cupcake-minis/

Turkey and Spinach Taquitos {Giada at Home}

I have a confession to make.  I, Miss McBooty, am addicted to the Food Network.  Yes I know, you’re asking yourself how am I any different than any other female blogger?  Well I’ve noticed lately that every time I turn on my TV, the Food Network is on.  And even though I’ve seen about 99% of all of the programming, I do not touch the remote.

Perhaps it’s time for an intervention.

Until that happens, I’m going to happily enjoy my time with Crazy Guy and Beautiful Giada and the absolutely charming Neelys and Blogger Ree and all of the other wonderfully talented personalities on the network.

Today’s recipe was inspired by Giada.  Whenever I see her on tv, she charms me and lulls me to sleep, like a mother would to her young child.  I feel completely comfortable when she speaks, and sleepy, almost like she is singing me a lullaby.  Did I mention that her show makes me sleepy?  I mean this in a good way – like a cuddle up in my PJs in front of a warm fire kind of way.  I love how she puts her own Italian spin on everything, including these taquitos.

This recipe has a lot of great elements in it.  Fresh veggies and low-fat turkey keep things on the lighter side too.  I feel a little less guilty for devouring an extra one.

Plus the spices really take it up a notch (or two in my case).  I recommend serving these taquitos with sour cream and freshly mashed avocado with a bit of sea salt, black pepper and garlic powder to cool off the taste buds.  Yum!

 

Turkey and Spinach Taquitos

Rating: 41

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yields: 6 to 8 servings

Turkey and Spinach Taquitos

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, minced
  • 1 tablespoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound ground turkey
  • 1 tablespoon ground cumin
  • 2 packed cups baby spinach leaves, chopped
  • 1 small jalapeno, finely diced (optional/adjust the amount of seeds/membrane to your liking)
  • 1 can black beans, rinsed and drained
  • 1 cup mascarpone, at room temperature (8 ounces)
  • Eighteen 6 1/2-inch-diameter extra-thin or regular corn tortillas
  • 1/4 cup extra-virgin olive oil
  • 1 cup shredded white or extra sharp Cheddar (4 ounces)
  • Serving suggestion: salsa, guacamole or sour cream

Directions

  1. Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy nonstick baking sheet with vegetable oil cooking spray.
  2. For the filling: Heat the oil over medium-high heat in a 12-inch skillet. Cook the onions, jalapeno (if you are using it), salt and pepper, stirring frequently, until soft, about 6 minutes. Add the turkey and cumin. Cook until the turkey is cooked through, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and add the beans. Mash the beans until smooth, using a fork. Stir in the mascarpone.
  3. Place a nonstick skillet over medium-high heat. Brush each side of the tortillas with olive oil. Cook the tortillas in batches until warm, about 30 seconds. Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape. Place the tortillas, seam-side-down, on the baking sheet and sprinkle with Cheddar. Bake until the Cheddar is melted and the tortillas are crisp and golden, 25 to 30 minutes. Cool for 5 minutes and serve with salsa and guacamole.
http://foodiemcbooty.com/turkey-and-spinach-taquitos-giada-at-home/

Recipe courtesy of Giada De Laurentiis of the Food Network

Ginger-Chili Edamame

I often order edamame at sushi bars.  A bowl of edamame is an invitation to play with your food.  Pick it up with your fingers, suck out the delicious seeds that live inside of that tough, outer-shell, and lick your fingers clean.  The only thing that can make edamame better is a delicious sauce that you toss the edamame in.  This is my humble opinion of course.

This sauce takes seconds to whip up and for this American-Asian, these are ingredients that are typically lying around in my fridge and pantry.

Ginger-Chili Edamame

Rating: 51

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Yields: About 12 servings

Serving Size: 2 tablespoons edamame, 1 teaspoon sauce

Calories per serving: 46

Fat per serving: 2g

Ginger-Chili Edamame

Ingredients

  • 1 (12-ounce) bag frozen unshelled edamame
  • 3 teaspoons grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 4 teaspoons sesame oil
  • 2 teaspoons Thai chile sauce
  • 2 tablespoons honey
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons SriRacha hot sauce, optional

Directions

  1. Prepare edamame according to package directions. Set aside.
  2. Whisk together remaining 6 ingredients; serve with edamame.
http://foodiemcbooty.com/ginger-chili-edamame/

Fresh Herbed Quinoa Salad with Veggies

Quinoa is magical, isn’t it?  It fills your belly but it doesn’t fill your waste-line.  Quinoa is one of those healthy grains that you can manipulate to make it your own too.  I like to cook mine in broth and add fresh herbs and veggies.  This salad is tasty at any temperature too – great for those outdoor parties where you don’t necessarily have access to a stove or oven.

My porch garden is doing surprisingly well this year, considering the hot summer we are having.  These guys are in full bloom.

And I’m using them in full force.  This summer salad is fresh and easy and great for those times when you come home from the farmer’s market and realize that you can’t recall anything that happened in the last two hours but somehow came home with bags and bags of produce.

Or maybe that’s just something that I do…

Fresh Herbed Quinoa Salad with Veggies

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yields: About 4 servings

Fresh Herbed Quinoa Salad with Veggies

Ingredients

  • 1 cup uncooked Quinoa (whole grain or red)
  • Vegetable broth
  • 2 tablespoons lemon juice
  • olive oil, for cooking
  • 2 cups diced fresh vegetables (I've used onions, mushrooms, carrots, zucchini, squash, broccoli, corn, tomatoes, etc)
  • 1 clove garlic, minced
  • 2 tablespoons fresh herbs (I've used thyme, basil, rosemary, and/or parsley)

Directions

  1. Cook the quinoa according to the directions on the package (my ratio was 1 cup quinoa to 1 1/4 cup liquid) until it fluffs up.
  2. While quinoa is cooking, saute the vegetables in a bit of olive oil until crisp tender (maybe 4 or 5 minutes total). Add the minced garlic during the last minute of cooking. Set aside.
  3. Once the quinoa is cooked, fluff with a fork and add the herbs, lemon juice, vegetables and combine. Serve hot or at room temperature.

Notes

This recipe is vegan-friendly.

http://foodiemcbooty.com/fresh-herbed-quinoa-salad-with-veggies/

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