This is Tacolicious Legendary Orange Sauce and legendary pretty much describes it.
It’s not salsa. It’s just…sauce. A sauce made with spicy dried chiles (but you can control the heat by how many you add). A sauce with a tang of vinegar, and toasted garlic cloves and charred tomatoes and onions.
I make it to go over these amazing Al Pastor Tacos. But people inevitably start dipping tortilla chips in it.
And then whatever salsa I may be serving gets forgotten.
Because …this sauce is life.
The best life.
Start out by slicing two roma tomatoes in half and one yellow onion as well. Place the two roma tomatoes cut side down on a foil lined baking sheet. Slice one half only of the onion into 1 inch pieces and lay them on the baking sheet as well. Broil with your top rack of the oven moved up to the highest position for about 10 minutes until the all get a lot of black charring on them.
Remove them along with with any juices to a bowl.
While those are in the oven, take a small skillet and add a drizzle of canola oil. Add in 1/2 cup of Chile de Arbols. Seriously, these things are hot…I make a double recipe and I only add 6 or 7. But if you love crazy hot…add the 1/2 cup.
Toast them in a the hot oil…it happens very quickly. So after a few seconds flip them and then quick remove them to a bowl. Add in your garlic cloves and turn them until they get browned on each side as well. Remove to the bowl.
Add the tomatoes, onions, 1/3 cup of apple cider vinegar and a tablespoon of salt (use the full tablespoon, you need it). Turn your blender on and puree all of this to bits. Then turn it down to low, and drizzle the oil in as slowly as you can, using only a tiny thread of oil at a time. The consistency will be like a thin salad dressing but with a little thickness.
Oh my goodness you guys! This recipe for Suzie’s Stuffed Bread is so yummy! You’re going to love it! Imagine a heavenly, cheesy dip baked inside of a long loaf of french bread that is baked in the oven until the outside of the bread is crispy and the inside is soft and warm.
Are you drooling yet?
You should be! It’s fantastic! My son and his beautiful wife Makayla were home from Virginia for two weeks on Navy leave and I had so much fun with them!
They went to a party one night with some of Conner’s high school friends and their wives/girlfriends and they took this stuffed bread. After I saw it come out of the oven I had some issues that the kids were taking this wonderful pan of goodness out of the house to somewhere else, so I asked her to make it for us on Christmas for our family party!
I’m calling it Suzie’s Stuffed Bread because it is a recipe her mom Suzie has made for years, and it’s always one of the first things that disappears wherever it’s served.
One day Suzie and I are going to cook together somewhere. I think she must be my soul mate! Makayla has been telling me all about all the wonderful things her mom bakes and if they are anything like this stuffed bread, I can’t imagine how lucky she’s been to have indulged in them for years!
Also, can I just share with you how much we love Makayla as an addition to our family? She is such a sweet soul and I love to watch how well her and Conner love each other!
Anyway, I got to have this twice because one night before Christmas, Makayla and I made some homemade fusilli pasta and I talked her into making another recipe of the stuffed bread for us. (And then she made it again on Christmas!)
Then I sat on a stool in front of her and watched and took pictures!
It starts with a loaf of french bread. And don’t be messing around with those thin stick-like french breads! You’re going to need a large loaf to hold all this goodness. Trust me! Just get one of those loafs from the bakery that are around a dollar.
Then you slice it in half length-wise…
And you scoop out the bread from the bottom half of the bread with your fingers to look like a hollowed-out boat. *Note – there is so much filling, of late I’ve been hollowing out both sides of the bread and filling it. Why not have twice the goodness? Also it’s fun to slice one up and leave the other side for dipping for crackers!
If you’re going to do it all on one side, then don’t hollow out the top of the bread. That’s going to be for later!
Next Makayla mixed up 2 packages of cream cheese with 2 jars of dried beef that she chopped up pretty finely, 2 cans of green chiles and 2 cups of shredded cheddar cheese. She said it’s easiest to just dig in with your hands and mix it all together! I’ve also used my KitchenAid or hand mixer and they work quickly and great as well!
Incidentally, if you’ve never used dried beef before it comes in a jar like this…
It is salty goodness and adds so much flavor to the spread.
After you get it well-mixed, wash your now, really messy hands and using a large spoon or spatula, spread it evenly into the hollowed-out bottom of the french loaf. It might help to line your baking sheet with tin foil because you know – NO CLEANUP AFTER!
Use your large spoon to level out the filling.
The pop the top of the bread back on and loosely tent foil around the whole thing.
Next you’ll need to put the pan into a preheated 400º oven.
Let this bake for about 45 minutes. As an option, about 10 minutes before it’s done, you can brush the top of the bread with melted butter and pop it back into the oven uncovered.
Did I mention this is a purely indulgent recipe?
Remove your bread from the oven and slice through into about 1 – 1 1/2 inch slices and serve warm with crackers as well. I really loved it with crackers, but then again I loved it with that warm bread with the crispy baked crust as well!
You guys, this is pure indulgence…I mean holy cow! You must take this to your next party…it’s so good!
Suzie’s Stuffed Bread
1 large loaf french bread
2 (12 oz) packages of cream cheese
2 (7 oz) cans green chiles
2 (2½ oz)jars dried beef, chopped finely
2 c. shredded cheddar cheese
⅓ c. melted butter (optional)
Preheat oven to 400º
Line a large baking sheet with tin foil
Using a serrated knife, slice bread length-wise all the way through. Place bottom of bread on line baking sheet
Using hands pull out most of the bread from the inside of the bottom piece of french bread, forming a hollowed-out boat but still leaving some of the bread around the sides and bottom for stability
Mix together the next 5 ingredients well and spoon evenly into the hollowed out bottom of french loaf smoothing with a spoon evenly-
Place top of french bread over the filling as a cap.
Loosely tent the entire stuffed bread with a large piece of foil, kind of pressing around it with your hands down to the baking sheet
Bake in preheated oven for about 45 minutes
If desired melt butter and brush over top of bread about 35 minutes into the baking.Uncover the bread for the remaining 10 minutes.
Remove from oven and slice with serrated knife into slices
Serve with crackers if desired as well
Alternately, you can opt to hollow out and stuff both sides of the bread because there is a LOT of filling.
Calories: 1685 Fat: 152 g Saturated fat: 98 g Trans fat: 3 g Carbohydrates: 26 g Sugar: 5 g Sodium: 2954 mg Fiber: 5 g Protein: 53 g Cholesterol: 418 mg
Brrrr…it’s officially fall over here in Oklahoma which means Thanksgiving is right around the corner. This weekend we cleaned up the garden and tilled the valuable compost bin matter into the beds. I had separated garlic cloves to plant but never quite got to it.
Oh for more time in a day!
As I get older, I realize just how much I cannot deviate from our Thanksgiving traditional dishes. I would be strung up if I didn’t have all the usuals, like Sweet Potato Crunch and Green Bean Casserole, but shhhhh…..can I share with you that I am kind of overcasseroles and all the cream of soup dishes that I long ago loved?
I much prefer a giant pan of roasted root vegetables over casseroles these days, as does my hips and thights, so I have been letting the kids make their favorites and I’ve branched out over the years to trying some new things.
This appetizer is sure to please anyone who is standing around waiting for the turkey timer to chime. It marries together flavors like the sweetness of butternut squash and maple, the salty smokiness of bacon and chipotle pepper, and the tang of dried cranberries and it all comes along with the satisfying crunch of baked puff pastry.
Prep the separate ingredients days ahead and assemble and bake these just before your Thanksgiving gathering and everyone will be happy and mighty, mighty thankful!
Autumn Butternut Mini Tarts
1 package frozen puff pastry (2 sheets, thawed
1 egg, beaten
6 bacon slices, cooked and crumbled
1 medium butternut squash, cubed (about 4 cups)
2 T. olive oil
1 t. salt
1/4 c. pure maple syrup
1 t. chipotle pepper powder
2/3 c. dried cranberries
1 c. grated fontina cheese
1/4 c. chopped pistachios
Optional: 1/4 c. pomegranate arils
Preheat oven to 400º
Unroll puff pastry until flat and cut into 2-inch squares and place on parchment lined baking sheets (or Silpat lined)
Using a small paring knife, cut a square inside of each puff pastry square about 1/4 inch in from edge. When puff pastry bakes, this will form the center of the tart.
Brush egg over each puff pastry square
Bake for 20-25 minutes in oven until golden brown.
Remove and retrace the cuts on the squares and pop out center of tarts.
Cook bacon until crisp and crumble in a bowl (I bake the bacon on a separate lined baking sheet and put in with the tart shells for 20 minutes. It’s perfect!)
Cube butternut squash into 1/2 inch cubes
Add olive oil to skillet, sprinkle salt over squash and toss and saute squash over medium-high heat until fork tender, about 20 minutes
Add dried cranberries and bacon into squash in pan after squash is fork tender
Mix together maple syrup and chipotle powder and add to squash/cranberry/bacon mixture.
Stir often, letting squash caramelize in the syrup, about 3 minutes.
Grate Fontina into a a bowl
Add about 1-2 t. fontina shreds into center of each square
Add about 1 T. of butternut/cranberry mixture on top of cheese (which will melt the cheese underneath)
Sprinkle with pistachios and pomegranate arils if desired.
This weekend, our first freeze sneaked slyly in, right on time in mid-November, causing us to assert “Operation Garden Rescue” immediately. We spent an hour or so Friday evening snapping off the last lingering okra pods, one lone eggplant, a zucchini, a smattering of green tomatoes and loads and loads of peppers.
Sunday I sat and sliced them all – red and green bells, poblanos, jalapenos, serranos, cubanelles and habaneros. I say sat because it took me well over an hour, but it was well worth it for a winter full of organic garden peppers. Mr. Wonderful helped for a while but doggone, there were so many!
We left some whole to make salsa, and put them all on sheet pans and popped them in the freezer to flash-freeze. That way, we can easily pull out how many we need out of freezer bags all winter long to add to stir-fries, Thai dishes and soups, omelets, fried potatoes and lots of other things!
I chopped up at least four cups of jalapenos and serranos so I decided to make the Wonderful guy some of his favorites….Pickled Jalapenos.
This is so easy – it really only takes the chopping, a little mixing, and canning, if you’re going to go ahead with that step. Let me show you how I did it.
Measure out 3 1/2 cups of chopped jalapenos.
Then in a medium-large saucepan, add one cup white vinegar, one cup of water, 4 sliced garlic cloves and a tablespoon of peppercorns. Also add in 4 tablespoons of sugar and 2 tablespoons of kosher or pickling salt. Do not use regular table salt.
Bring this all to a simmer then add in your chopped peppers.
Simmer one more minute then remove from the heat, let cool about 15 minutes, then pour into quart size canning jar, leaving 1/2 inch head space (if water bath canning).
If canning – make sure jar is sterilized for canning, and jar mouth is wiped clean and dry. Seal with 2 part canning lid and place in boiling water that covers the jar in canning pot. Boil ten minutes then remove with canning tongs to cool onto clean towel. Lid should pop when done properly. Once opened, store in refrigerator up to 2 months.
We’ll eat these on burgers, tacos and a variety of dishes over the next month or so. And the longer they sit, the better but I guarantee you these won’t last two months for their expiration date. They are so much better than those jars you’ll buy in the grocery store.
Here’s to a spicy next few months!
3 1/2 c. sliced jalapenos (anywehre from 15-20 jalapenos)
1 c. white vinegar
1 c. water
4 cloves sliced garlic
4 T. sugar
2 T. pickling or kosher salt
1 T. peppercorns
In medium-large saucepan heat all other ingredients to a simmer
Add jalapenos and stir about one minute or until all sugar and salt is dissolved
Pour into quart jar container leaving 1/2 inch head space at top
IF WATER BATH CANNING:
If canning – make sure jar is sterilized for canning, and jar mouth is wiped clean and dry.
Seal with 2 part canning lid and place in boiling water that covers the jar in canning pot.
Boil ten minutes then remove with canning tongs to cool onto clean towel. Lid should pop when done properly.
Once opened, store in refrigerator up to 2 months.
It’s a Danish film, by Gabriel Axel, full of annoying subtitles, washed out scenery, bland boring people that culminates into one of the most delectably prepared feasts I’ve ever seen, including the most expensive dish -“Cailles en Sarcophage” or Quail in puff pastry – deboned quail, seared, stuffed with foie gras and HUGE truffle slices, and a magnificent sauce of figs and truffle spooned over top. Watching these Puritan-type old spinsters warm and open up over delightfully thought-out and prepared cuisine is one of the reasons I love to cook.
Ordinary food becomes gastronomy, acquaintances become friends, relationships improve over each intimate and delicious bite.
It’s what makes you think about what would please that night for dinner, or that weekend for brunch with loved ones, new acquaintances or just the two of you on a romantic evening. Which led me to this dish, which is sadly not as eleborate or expensively delicious as Cailles en Sarcophage, but would satisfy anyone on the hottest of summer nights, or set out the fixings and rolled out as a group would be a fun project to bring even the somber-most hearts together.
I love fresh Vietnamese spring rolls, especially in the dog days of summer when the green seems to have disappeared among browning foliage and grass and the pavement is so hot you can’t walk barefoot on it without hopping back and forth between each foot. The cool is finally coming here but it’s hardly seemed like fall at all with our temps being in the 80’s 90’s!
You can fill these with any variety of vegetables, meats or tofu and you can use a choice of fresh herbs, but I sort of love the combination of Thai basil and mint in the more traditional way of things.
I did decide to go a little off-kilter however by using fresh and crunchy zucchini noodles in my version this week instead of the usual rice noodles. After all it’s summer (sort of), and fresh produce still abounds so I walked out to my garden and picked veggies and fresh herbs and got to rolling up some refreshing spring rolls for dinner one night when the Wonderful guy was at his men’s bible study….and it was a chick food kind of a night.
Start off doing some prep work. You can use either cook medium-sized shrimp – (you can use 1-2 shrimp depending on what size of wraps you’re using) or buy the pre-cooked shrimp, which is what I opted to do. Keep in mind that you’re only counting 1/2 of a shrimp as one shrimp however….(see next step).
Cut the shrimp in half as shown in the following photo.
They will be nice little flat halves of shrimp. You don’t have to cut your shrimp, but it just makes the roll a little less stuffed I think to halve them. You will ned 2-3 of these halves per fresh spring roll, so count out how many you wish to make. I made 8 tonight so I really only needed 4-6 shrimp.
Next cut some chives into 4 inch pieces, at least 8 or more if you love chives.
Other ingredients I used to fill my wraps were shredded carrots, using a potato peeler (but you could also just buy the matchsticks for a time saver) slivered red peppers, slivered snap peas, cucumbers and radishes and thin spears of asparagus. You’ll want to tear some lettuce leaves into about 4 inch long by 2-3 inch wide pieces (I used green leaf lettuce) and also some leaves of mint, cilantro sprigs and leaves and either Thai basil or regular basil. Thai is the best if you can find it.
It’s important to prep everything ahead of time because it will make rolling these spring rolls a snap.
Oh yes, I forgot to mention, traditional Vietnamese spring rolls use rice noodles as a filler but I wanted to capitalize on summer, and fresh zucchini noodles, sometimes called “zoodles”, so I hauled out my spiralizer and began to make them on the plate with the smallest holes.
Now for the wrapper – you can find these in Asian markets or order here. I use this brand:
These are crispy rice paper rounds that you will dip in water to soften and use. They are a bit tricky and awkward at first, but you’ll get it after a few.
Fill up a round shallow sauce pan (one that’s bigger than the rice papers) with water.
Dip one right in and hold down with your fingers for about the count of 10 seconds.
Lay it out gently without letting the sides stick to each other. It’s kind of like a challenging game of cling wrap war….
I seriously detest using cling wrap.
Now typically you lay in your lettuce first. This makes a nice “nest” of sorts for all your small ingredients. Do your layering of ingredients down to the end of the rice paper wrap closest to you.
You can lay one or two of these down and then begin to top with the rest of your ingredients. I started with a blob of the zucchini noodles and then stacked the rest.
Don’t layer on the shrimp yet.
We’re going to start to roll by holding the rice paper wrap closest to you. Gently pull it up and over your toppings taking care to your move your fingers to the back of the toppings to hold on to them and tuck them in as you roll.
Tuck the end of the wrapper under the vegetables.
Take the two ends and tuck them onto the roll. You can also do this at the end and because the wrapper is so gluey-like it will stick just fine!
Now you should have the back edge left still unrolled. Lay down your shrimp. This just makes it prettier when rolled up.
Next, continue rolling all the way up!
If you want to be fancy-schmancy, you can add in a long chive stem down with the shrimp and leave the end open for it to stick out.
Then go ahead and roll the next seven of your fresh spring rolls! You can cut them in half to make a pretty presentation and serve them with my famous Thai peanut sauce for dipping (Find that recipe here!). It’s delicious!
Vietnamese Fresh Spring Rolls
8 rice paper spring roll wraps (I use Three Ladies Brand)
8 3 inch pieces of leaf lettuce trimmed to fit rice paper
1 large zucchini, spiralized on thin holes
8-12 cooked medium-sized shrimp sliced in half long ways
8 chives trimmed 4-5 inches long
1 medium sized carrot, julienned or peeled
sugar snap peas sliced long ways thinly
1/4 red pepper sliced long ways thinly
3 large radishes, julienned
8 thin asparagus stalks, ends trimmed to 3-4 inches
1 small cucumber thinly sliced into julienne pieces
16 whole Thai basil or basil leaves
16 whole mint leaves
8 sprigs of cilantro
*Thai Peanut Sauce for dipping
Make zucchini noodles and prep shrimp, and other vegetables as stated in Ingredients above.
Dip each rice paper wrap in shallow pan or bowl filled with water and hold it approximately 10 seconds to soften.
Lay out on cutting board stretching to remove most wrinkles
Lay down lettuce leaf on one end leaving an inch or so border of rice paper wrap around the edges
Layer all other vegetables as closely as possible in center of leaf lettuce EXCEPT shrimp and herbs
Lay mint on top of all
lay basil on top of mint
Pull the rice paper rice gently over top of all using your middle two fingers to hold vegetable and tuck the rice paper over top of all and roll leaving about 2-3 inches from end.
Lay shrimp evenly on remaining unroll end and continue rolling
Tuck ends over the bottom of the roll and press firmly to stick.
Usually they are served at Asian restaurants and come out crackling hot on a plate as an appetizer. Shishito peppers are finger-sized, green, (but sometimes red) mild peppers with a delicious flavor and delicately thin skin which make them perfect to simply blister in a hot skillet, oven or over a smoky grill and snack on as an appetizer.
We are growing shishitos in our garden this year and being rather excited about it, I watched the first lonely pepper that appeared recently begin to lengthen a tad every day.
Finally last Saturday morning while Mr. Wonderful was at work, I whipped myself up a garden omelet with sauteed kale, peppers, cherry tomatoes and onions from the garden and a light sprinkling of goat cheese inside and a side of perfectly cooked turkey bacon. I took that first prized pepper and toasted it on a lightly olive oiled iron skillet until the skin charred on all sides in places, sprinkled it with pink Himalayan sea salt and feasted on the entire mess as if I was royalty.
If you garden, you know what it is to watch a vegetable hang on the vine, impatiently watching for days and then snapping it off like a coveted trophy to bring inside and cook it up. In a few short weeks, we’ll have peppers coming out of our ears, but this day, one little perfect pepper sufficed to make me smile with pleasure.
Imagine my extreme surprise and joy when I walked into our local Sprouts store a few days later and saw a giant bag of shishitos in the fresh produce section. I took them home, blistered them and while we made some yummy Thai Green Curry Seafood Stew and Potstickers that night, we nibbled on them in the kitchen.
To make Blistered Shishito Peppers you can do them several ways. First off just a warning, if you don’t want them snapping and popping on you, prick each one first with a sharp knife or fork so they won’t puff up and pop, splattering you with hot oil. Then, simply toss them on a grill pan and make them outdoors on your BBQ grill, or skewer them and do the same. You can blister them on a hot skillet barely rubbed with a bit of olive oil right on a smoking hot smove top or you can do like I did and toss the whole lot of them into the oven and broil them until the skin partially blisters black on both top and bottom Remove them from the oven, sprinkle them with some good coarse salt like sea salt, or fleur de sel or Maldon and for an added touch of wonder, try adding a sprinkle of a seasoning called togarashi, a blended spice of chiles used in Japanese cuisine.
With or without the togarashi, you’ll love the Blistered Shishito Peppers and just to warn you, it’s a bit like playing Russian Roulette. One in ten peppers is said to be hot, although I popped seven or eight in my mouth without issue and then Mr. Wonderful tried his first and said “that’s HOT”.
The luck of the draw.
Eat them quickly while they are hot and crispy as they wilt rather quickly after removing them from the heat! You can serve them with a simple dipping sauce made of 1/2 cup of greek yogurt mixed with 1 teaspoon of smoky chipotle and adobe sauce from a can of smoky peppers.
Anyway, I now have several more peppers popping up on my shishito plants, and I cannot wait to find new uses for them in cooking. Whether you try the stove top method to avoid turning on your oven or roast them in the oven or char them on your BBQ grill, you’ll adore these crispy little darlings as much as we do!
Blistered Shishito Peppers
Author: Katie of Dishin & Dishes
2 dozen fresh shishito peppers, stem on
1 T. olive oil
1 t. coarse salt like fleur de sel or Maldon or Himalayan sea salt
*Optional: 1 t. togarashi
½ c. plain Greek yogurt
1 t. chipotle and adobe sauce
Preheat oven to broil
Add oil to heavy oven-proof skillet and place in oven until blistering hot. Remove skillet and add peppers (peppers will sizzle)
Return pan to oven and broil until both tops and bottoms are slightly blackened (about 4-5 minutes)
Remove and sprinkle with salt and serve immediately for maximum crunchiness
Mix sauce ingredients together and serve on the side!
Today I am partnering up with Produce for Kids to feature a healthy recipe for kiddos featuring produce. As a super fan of vegetables I made these cute little Zucchini Pizza Bites.
Then Mr. Wonderful and I ate two entire cookie sheets full of them for dinner.
Did I mention we are kids at heart?
when you make these, I’d like to encourage you to throw the kids into the mix and have them help you make these because, as we’ve found out with our own kids and grandkids, when kids help cook, they tend to be more adventurous to eat what they’ve helped cook!
The healthy eating-focused Produce for Kids® campaign with Homeland launches May 31 and will run through June 30. It will raise funds for Regional Food Bank of Oklahoma and offer Homeland shoppers healthy meal solutions, recipes and tips.
Since 2011, Produce for Kids has donated $89,291 to the Regional Food Bank of Oklahoma. With every $200 raised, it supports a child in the “Food for Kids” program for the entire school year.
The campaign is supported by five participating fresh fruit and vegetable suppliers, representing most major categories of fresh produce. Sponsors include:
Avocados from Mexico Mexican Hass Avocados
Delano Farms Company Table Grapes
Green Giant™Fresh Iceberg Lettuce
RealSweet® Vidalia® Onions
Victory Garden® Sweet Grape Tomatoes
In-store displays and signage, featuring the Produce for Kids and Regional Food Bank of Oklahoma logo will be displayed in Homeland produce departments next to products supporting the campaign.
Shoppers will be encouraged to share their own healthy recipes and ideas during the campaign using the hashtag #produceforkids.
Let me show you how I made these little cuties!
Start out by slicing two large zucchini into 1/4-1/2 inch rounds and laying them out, spaced out so the sides aren’t touching on a lined cookie sheet.
Now using a small teaspoon, spread about approximately 1/4 teaspoon of pesto each on one set of bites on one pan.
Then spread 1/4 teaspoon of pizza sauce or marinara sauce on the other set of zucchini bites on the other pan.
Next, sprinkle your choice of cheese on each bite. I used some leftover smoked Gouda on the pesto but mozzarella would be the obvious choice.
Then I sprinkled some crumbled feta on each marinara topped bite on the other pan. Cheddar or pepper jack would be some other fun choices! And oops! I forgot a picture!
Now on to the toppings. I thought funny faces on these little bites would be fun so I looked in my produce drawer for some options.
These tri-colored sweet peppers would be perfect.
I sliced them in half long ways and then sliced them into little half rings which would be perfect for little mouths, or flower petals or whatever.
Other options I used were sliced black olives, chopped mushrooms, mini pepperoni’s and chopped broccoli and, as an afterthought later, I added some torn kale leaves because I have LOADS of it in my garden.
Then the fun began!
Can I just say that I really got playful with this and was actually laughing to myself while creating some of these faces?
Broccoli became hair on this guy while black olive slices became his eyes and I stuck on a mushroom nose.
This guy was just a straight-up smiley face!
And you HAVE to have a pepperoni bite in there because …it’s a classic.
This one became a flower.
This is big eyes and a big nose guy!
And with red hair.
And this one looks like a kid with a mohawk!
You could go on and on with these.
How about a clown with kale hair?
Now you’ll need to pop them into the oven at 350º for ten minutes. You want the zucchini cooked but not mushy and the cheese to be melted.
And let the kids dig in…or the adults…which is what we did!
After all that work, these lasted about 3 minutes.
Zucchini Pizza Bites
2 large zucchini, sliced 1/4-1/2inch thick
1/4 c. pizza or marinara sauce
1/4 c. basil pesto
1/4 c. shredded mozzarella cheese
1/4 c. feta cheese, finely crumbled
sliced black or green olives
1 T. each sliced colored peppers
2 broccoli florets, chopped
1 kale leaf, torn into small pieces
1 button mushroom chopped
2 T. mini pepperonis
Slice zucchini and lay spaced out on parchment paper lined cookie sheets
On one cookie sheet dollop 1/4 t. basil pesto on each zucchini and spread almost to edges
On 2nd cookie sheet dollop 1/4 t. marinara or pizza sauce on each zucchini and spread almost to edges
Sprinkle with cheese of choice
Use remaining veggies and pepperoni to make cute funny face or designs on each pizza bite
Bake for 10 minutes or until zucchini bites are softened (but not mushy) and cheese is melted.
Let me just apologize for this recipe right off the bat.
Bacon crack is all over the internet and anything has the two words “bacon” and “crack” has to be really good right? I’m assuming, that is, that the word “crack” has to do with being addictive.
And merciful heavens is it EVER!
Think salty cracker crust, a caramel that bakes up from butter, brown sugar and maple syrup and just a sprinkle of chipotle powder to make things interesting.
And it’s super easy to make. What more can you ask for?
How about an entire platter for yourself on your Body For Life cheat day? YES!
Stick with me (literally, it’s sticky) through the process that follows!
Pre-heat your oven to 400º.
My preferred method of making bacon is in the oven, but you can opt to cut your pound of bacon crosswise in 1/2 inch pieces and fry it up in a skillet if you’d rather.
Here is how I do it -Line 2 baking sheets with parchment paper and layer out in a single layer your bacon slices. Bake for 15 minutes then check it. You want it lightly browned and almost done, not dark because it will cook again on the crackers.
While that’s baking, let’s make the rest of the recipe!
Line another baking sheet (11 x 16) with parchment paper (best method) or tin foil and lightly spray it with baking spray.
Take one sleeve of saltine crackers plus ten more crackers and line the sheet with them. Keep the edges touching to make a solid sheet of saltine crackers.
In a small saucepan, add a stick of butter plus three-fourths cup each of brown sugar and maple syrup (i used pure maple syrup). Also, if you want a little sweet and hot kick to your bacon crack, add 1/4 teaspoon of chipotle powder.
Heat this over medium-high heat until the butter melts and it begins to bubble, then adjust your heat to a low simmer and let it go for three minutes. It should thicken up.
Drizzle this over your crackers. Be careful because it’s REALLY HOT!
Take a spoon or rubber spatula and try to evenly spread this around onto all crackers.
After you’ve removed your bacon and let it cool, crumble it up and sprinkle it evenly over top of the caramel topped crackers.
Take your hand and kind of smooth the bacon out over the crackers.
And please lick your fingers off afterwards…it’s like the best taste test ever!
Then pop your crack into the oven and bake it for seven minutes.
Remove it and let it cool (about thirty minutes).
Optional – I was really going for the sweet salty play of salted caramel here, so I sprinkled about a teaspoon of sea salt over the entire thing.
Then I kind of lifted one end up with a spatula to get a hold of it.
And then get your hands in there and break it apart onto a platter. It might be a little gooey still but that’s pure bliss, trust me!
Bacon Chipotle Caramel Crack
1 sleeve plus 10 crackers, Saltine crackers
3/4 c. brown sugar
3/4 c. maple syrup
1 stick butter
1/4 t. chipotle pepper
1 lb. bacon
1 t. sea salt (optional)
Preheat oven to 400º
Line a 16 X 11 baking sheet with parchment (works better) or foil
Lightly spray parchment or foil with baking spray
Line another 16 X 11 baking sheet with foil or parchment paper and lay out bacon, in a single layer (may require two pans).
Bake bacon after 15 minutes to see how it’s cooking. You want the bacon slightly under-cooked because you will bake it again on the crackers
Alternately you can chop the bacon into 1/2 inch pieces by slicing across the pieces and fry up in a pan until almost crispy.
Layer out all the crackers onto the sprayed, lined baking sheet, sides touching
In a small saucepan melt butter with sugar and syrup and bring to slight boil.
Boil for three minutes then remove from heat
Syrup should be thick like maple syrup, maybe even thicker
Pour it over all the crackers then use spatula to evenly spread over all crackers
Sprinkle bacon evenly over top all and bake for 7 minutes
If desired sprinkle sea salt over top evenly
Allow to cook then life ends with spatula and use hands to pull pieces apart and stack on platter.
Have you ever tried to pull nachos off of a large platter and ended up with bare chips or just a little bit of gooey cheese? You just feel…..robbed! I love the idea of individual nachos. They are so easy to scoop right off the baking tray and they also have the perfect amount of toppings for each person.
Oh, and they are so easy to make! For a game day, Super Bowl party, or other get-together, these would be really fun! Being the black bean lover that I am, I kept my version to beans, but you could put out shredded chicken taco meat sautéed with taco seasoning or even ground beef, etc. and have a nacho bar where folks could make their own, then simply bake them all at once!
Just make sure and pop them in the oven right before you intend to serve them so they are warm and gooey and wonderful!
First off – I started by making a simple pico de gallo. You can find that recipe here (I also added it into the final printable recipe below). Seriously, go thru the simple effort of making this – it adds WONDERS to your nachos and makes them so fresh and yummy! And if you have leftover after making the nachos, just put it out in a bowl with some tortilla chips for a wonderful salsa fresca (fresh salsa). Your guests will love it!
Also, after trying both round and triangular chips, I prefer to make these using the rounder, flatter-type chips as they overlap better.
Take a sheet pan and overlap about 8-10 chips.
Open a can of black beans. (One 15 oz. can makes two pans of nachos with six servings on each pan). Man, I’ve been out of high school for quite a while but I totally think that equals twelve servings.
Rinse all that yucky canning liquid off of them.
Drain them and then sprinkle about one to two tablespoons over each set of chips.
Next grate up some Monterrey jack cheese. In a pinch you can buy the pre-packaged stuff but fresh, grated soft cheese is so much better!
I like to do mine in the food processor – it’s so quick!
Sprinkle a good helping over the chips and beans. Again I am using one to two tablespoons.
Then pop them in the oven and bake at 350º for about 6-8 minutes or until the cheese is fully melted.
Take them out and resist the urge to gobble them up right now!
Spoon a tablespoon of pico over top of them.
SWOON! But we’re not done yet!
At this point use a large spatula to remove to individual plates or let everyone grab their own!
And make sure you put out some guacamole and sour cream for topping them!
I have to confess that Mr. Wonderful and I tested these this week and ate all 6 portions ourselves off of the first tray.
Other toppings for individual nachos or a nacho bar could include:
* Shredded chicken, chopped grilled shrimp or ground beef sautéed with taco seasoning * refried or pinto beans * sliced lime wedges * sliced black olives * shredded lettuce * sliced pickled jalapeno * salsa
Author: Katie of Dishin & Dishes
Recipe type: appetizer
4 roma tomatoes, chopped fine
1 small yellow onion, chopped fine
1 jalapeno, seeds and ribs removed
2 T. chopped cilantro
½ medium lime, juiced
½ t. salt
¼ t. pepper
1 pound bag flat round tortilla chips
1 15 oz. can black beans
2 c. shredded Monterrey Jack cheese
1 c. sour cream
1 c. guacamole
Shredded chicken, chopped grilled shrimp or ground beef sautéed with taco seasoning
refried or pinto beans
sliced lime wedges
sliced black olives
sliced pickled jalapenos
Preheat oven to 350º
Make the Pico – mix all ingredients together in a bowl
Make the nachos – layer 8-10 chips with sides overlapping on a baking sheet
Sprinkle each individual nacho cluster with 1-2 T. black beans
Sprinkle each individual nacho cluster with 1-2 T. cheese
Bake for 6-8 minutes until cheese is fully melted
Removed and using large spatula, remove to individual plates
Serve with sour cream and guacamole
Whether you set up a nacho bar or make these for the Super Bowl as a mass-production, you’re sure to enjoy these babies! Happy nacho eating!
I recently made these addictive Cinnamon Vanilla Almonds at Christmas and gave them out as gifts to my co-workers.
I started out trying to figure out how to make them because they are my son Conner’s favorite thing to get at a ball game, or the mall, or anywhere else you walk by those booths and stop dead from the aroma of freshly baked candied vanilla almonds.
They were a big hit! Someone asked me for the recipe recently and I realized I hadn’t posted it for you guys so here goes!
P.S. We might have eaten half of the first batch and had to make another one for the gifts.
They taste and make your house smell just like the ones you get at the mall or ballgames! No potpourri or scented candles needed! They are so delicious!
I tested several recipes of these -the crock-pot version and the oven baked versions. I did not care for the crock pot version at all. It ended up being sticky and I had to finish them in the oven. I tweaked a few different recipes and came up with my own as follows!
Also – one recommendation – I believe the almonds took longer than the pecans, and some of the pecans were darker and a tad burn, so when you get to the part where you coat them with the egg whites, do the almonds first and put them on a separate baking sheet and then do the pecans separately as well. Check the pecans after 25 minutes. You just want all the stickiness or wetness to have hardened and look sugary and hard. If you still see any sticky wetness, pop them back into the oven for another five minutes and check them again!
Cinnamon Vanilla Almonds
Author: Katie of Dishin & Dishes
Recipe type: Snack
1 large egg white
1 T. pure vanilla extract
½ c. sugar
¼ c. brown sugar, packed
2 t. ground cinnamon
5 c. raw almonds or pecans or mixture of both (not roasted or salted!)
(Note: I used 2½ cups almonds and 2½ cups pecans and LOVED)
Preheat oven to 300º
Line a baking sheet with parchment paper
Whisk egg white and vanilla in small bowl
In a large bowl, combine sugars and cinnamon
In another bowl, add nuts and pour egg white mixture over top. Mix well, making sure to coat all nuts completely.
Add wet nuts to sugar mixture bowl
Mix well to coat all nuts completely
Spread nuts out evenly on parchment lined pan
(I used a spider (or large slotted spoon to lift nuts from bowl tapping to remove excess sugar mixture)
Bake for 30 minutes. Check to see if any nuts are still moist, If so, cook an additional 5 minutes and check again.
Let cook and if any are stuck together, break apart.