Hot Cajun Shrimp Dip

My relationship with spicy food has not always been a positive one. Maybe it's because I didn't grow up eating foods with a high heat factor; contrary to what some think, Cuban food is generally not spicy. But, I did experience a little -- let's call it, trauma -- as a kid that I like to refer to as The Jalapeno Incident of 1990 that could certainly have had something to do with the aversion.

During a family Disney trip, my dad accidentally mistook jalapenos for pickles as he loaded up my burger with toppings at a lunch buffet. How you mistake the two, I have no idea... but if you know my dad, you know the flub is entirely feasible for him. 

Anyway, I took one bite of that "loaded" burger and I.Saw.Stars. First, a strange tingling. Then an intense burning that started at my lips and spread like wildfire through my entire mouth within seconds. Five alarm. 

Though I was old enough to communicate, I couldn't even verbalize the problem because my tongue was too busy feeling like it licked a smoldering log. So I cried. Maybe even whimpered. Needless to say, it was a while before I {purposely} ventured into the world of spicy food again. {And an even longer while before I let my dad fix my burgers for me. Parenting fail.}

I'm happy to say that since then, I've "warmed up" to spicy foods, so to speak. I eased in with "quick heat" like wasabi and horseradish, then graduated to using small amounts of cayenne and red pepper flakes in my cooking, and finally dove into the world of hot sauce. 

Now, I actually like adding some spice to my food. So there's hope for you if you, too, have been scarred from a bad jalapeno experience.

This Hot Cajun Shrimp Dip is a great place to dip your toe into the hot sauce and test the waters. {Ew, not literally.} Not only does the creamy cream cheese help to tame the heat, but you can also control your spice level by adding more or less hot sauce to the dip. {The folks at Tabanero send me a sampler pack and I went with the original recipe, but they also have Extra Hot and Sweet & Spicy.}

I can see this shrimp dip served up on SuperBowl Sunday or even for upcoming Mardi Gras celebrations... just make sure you warn your guests so there are no unwanted surprises! Unlike the infamous burger, I have a feeling they'll be going back for a second bite.

Disclosure: I was sent a complimentary pack of Tabanero Hot Sauce to try. As always, all the opinions here are my own. :)

Hot Cajun Shrimp Dip

Adapted from Southern Living 

1 tablespoon butter

1 tablespoon olive oil

4 scallions, thinly sliced {plus extra for garnish}

1 small green bell pepper, finely diced

3 tablespoons diced pimientos

1 glove garlic, grated or minced 

1/2 pound peeled, deveined shrimp, roughly chopped

1 teaspoon Cajun seasoning

1 {8 oz. block} cream cheese*

1 to 2 teaspoons {or more if you dare!} hot sauce, such as Tabanero 

1. Heat butter and olive oil in a pan over medium high heat. Add scallions, bell pepper, diced pimientos and garlic and cook until tender and fragrant, about 3-5 minutes.

2. Add chopped shrimp and Cajun seasoning. Stir to combine. Cook until shrimp is opaque and cooked through. 

3. Add cream cheese and stir until the cheese is completely melted and smooth. Mix in hot sauce.

Garnish with extra chopped scallions if desired.

Serve with crackers or chips. 

*Using the whole block of cream cheese makes for a very creamy dip. If you prefer a chunkier dip with more focus on the shrimp, use only half to 3/4 of the cream cheese.

Pumpkin Crackers

Every Friday morning, Cole and I head to Trader Joe's and do our grocery shopping for the following week. It has become such a part of our routine that the store employees recognize him and ask where he is if I ever pop in without him.

Now that the novelty of shopping at the uber-popular retailer has worn off {our location opened a little over a year ago}, it's become a lot easier to shop without distraction. I see you, Cookie Butter... but we've only got room for fruits and veggies in this basket.

I do, however, enjoy browsing the aisles for TJ's seasonal items because they often have creative twists on ordinary foods that inspire me to make my own spin-offs in the kitchen.

Now that we're halfway through October, shelves are filled with all sorts of pumpkin-filled treats. {For the record, the Gluten Free Pumpkin Pancakes are the only item that have managed to sneak into my shopping cart. They were good.} From Pumpkin O's cereal to pumpkin bagels to pumpkin soup... the most popular gourd of the season is in no short supply at TJ's.

When I spied their Pumpkin Cranberry Crisps last week, I felt inclined to try my hand at homemade crackers.{Naturally.} The only time I ever think to buy crackers is when I'm entertaining because they go well with spreads and cheeses and round out a party tray nicely. Plus, crackers and bread = my husband's kryptonite, so I try not to have them readily available to keep temptation at bay. Even though I probably wont make homemade crackers very often, I figured it's still a nice skill to have under my belt.

Three ingredients, no funny stuff, and way cheaper than those fancy "artisanal" crackers that come 5 to a package... I couldn't think of a reason why I shouldn't give it a try.

These really couldn't be simpler to make. Just toss flour, pumpkin and water in a mixer to whip up a simple dough, then roll, roll, roll those babies super-duper thin {and engage your core while you're at it for a quick "ab roller" style work out}, then bake until brown and crisp.

Voila. Seasonal crackers. {Admittedly, they really don't taste much like pumpkin, but do get that nice orange hue for some fall flair.}

I kept mine pretty plain -- just a sprinkle of sea salt on top -- but you could get creative and add fresh herbs to the mixture or sprinkle some seeds on top if you really want to jazz them up. And if you want to get really cute, punch out some shapes with a cookie cutter to drive the pumpkin point home.

Pumpkin perfection without any risk of falling into TJ's clever end cap snares! Sounds like a deal to me.

Pumpkin Crackers

1 cup all purpose flour
1/4 - 1/2 teaspoon salt {plus extra for sprinkling}
3 tablespoons canned pumpkin puree
About 4 tablespoons water*

1. Preheat the oven to 400 degrees. Prepare a baking pan by lining with parchment paper, or simply use a pizza stone. Let the pan or stone heat up with the oven.

2. In the bowl of a stand mixer, combine flour, salt and pumpkin puree. Add water 1 tablespoon at a time until a firm dough forms -- you don't want it to be too wet or sticky, so adding water slowly and watching for the desired consistency will help ensure that you don't add too much liquid.

3. Turn dough out onto a floured surface and knead it a few times until slightly elastic, shaping it into a ball. Set it aside and let it rest for about 20 minutes.

4. Divide the dough into 4 equal pieces. Roll each piece out as thin as possible using a rolling pin -- you want it to be as thin as you can get it so they bake up nice and crisp. Give it some elbow grease & work those abs, then you won't feel as bad as eating a few extra crackers. {If desired, cut out pumpkin shapes using a cookie cutter or a pizza cutter, or simply roll out into one thin, "artisanal-looking" piece.} Repeat with remaining dough.

5. Optional: Spray dough with a little olive oil {I just use my Misto} or non-stick cooking spray and sprinkle with desired seasonings like salt or sesame seeds.

6. Place rolled dough onto hot baking pan or pizza stone and bake for about 8-10 minutes or until they are browned and crisp.

Remove from oven and allow to cool -- they'll crisp up a little more. Once cooled, break large pieces into smaller shapes. Serve with spreads, cheese or dips.

Orca Bean, Kale & Pumpkin Crostini | Bob's Red Mill + Stonyfield Organic

The end of September signals the beginning of the craziest time of year for me. While Mother Nature slows down and goes into hibernation mode for the winter, I go into hyper-drive.  In my family, we get about 30 seconds to enjoy the newness of fall before we propel ourselves into 4 birthdays all within the last 2 weeks of the month, Halloween, Thanksgiving, Christmas and a partridge in a pear tree. It happens in the blink of an eye, and I feel like once we reach this point, I don't have a spare second to breathe again until the second week of January or so.

Don't call me, I'll call you. 

This year, I also have my baby's 1st birthday {gasp!!} thrown into the mix, and though I've promised myself that I will not go overboard {shyeah... right.}, there is lots of planning and organizing in the works. Because babies only turn 1 once, and freakin' Pinterest. 

But the madness doesn't have to infiltrate all parts of my life. In fact, I like to pretend that fall is all snuggly and lazy and sweaters and pumpkins. {As opposed to humid and hectic and sweltering.} In my imagination, the leaves are turning colors and I can pull out some comfy boots and cook warm, hearty comfort foods like soups and stews. 

Though it isn't "Soup"tember in real life, I still like the idea of switching gears and using some of the ingredients that we tend to bust out in the autumn season. Like butternut squash and apples and beans. 

Have you ever seen beans like these? They're called Orca Beans and I'm sort of in love with them. They remind me of, well, an orca whale. Or a cow. Or a dalmatian. All animals that I find adorable.

Not only are beans hearty, fiber-filled and great for using in robust fall meals, but these particular beans are also en vogue with the colors of the season! Though it's still a little early, these black and white beauties put me in a festive mood, so I broke out the canned pumpkin and put together some snacks that would look great on a fall or Halloween buffet.

Don't you just love a crostini? Crispy bread, slathered with a creamy concoction and topped with savory bits. Here, Bob's Red Mill Orca Beans are the star, simply dressed with sauteed onions, garlic and kale confetti. A smear of pumpkin ricotta spread gets a tart zing from Stonyfield Greek yogurt and acts as both a glue and a festive contrast for the beans.

Let's slow down for a snack break together and munch on some of these tasty bites!

Disclosure:  I have an ongoing partnership with Stonyfield as a member of their Clean Plate Club and received this product for review. As always, the opinions here are all my own!

Orca Bean, Kale & Pumpkin Crostini

Makes about a dozen

1/2 cup pumpkin puree 

1/4 cup Stonyfield plain Greek yogurt

1/4 cup + 2 tablespoons ricotta cheese

1/4 teaspoon salt

1/2 cup Bob's Red Mill Orca Beans, cooked according to package directions

1/2 a small onion, diced

2 cloves garlic, minced or grated

1 cup finely chopped kale, or your favorite greens

12 pieces of toasted French bread, or favorite bread

1. In a medium skillet, heat a few teaspoons of olive oil over medium heat. Add onion to the pan and cook until softened and translucent, about 4-6 minutes. 

2. Add garlic and cook for another minute or so. Add kale and cook until wilted down, about 3-5 minutes. Stir in cooked beans, season with a sprinkle of salt, and allow the beans to heat through.

3. Meanwhile, in a small bowl, mix together pumpkin, Greek yogurt, ricotta cheese and salt. Spread a heaping tablespoon onto each slice of toasted bread.

4. Scoop a heaping tablespoon of the bean mixture onto each piece of bread.

Serve while still warm or at room temperature.

Easy Smoked Ham, Broccoli & Cheese Pastry | Boar's Head

'Tis the season for starting to think about holiday gatherings. I love the anticipation of planning get togethers to celebrate all the upcoming fun that fall and winter has in store. But that excitement? It fizzles out real fast when I make things too complicated {which, sadly, is often the case}.

Party planning means adding yet another task to the ever-growing list that begins to form as soon as the first fall leaves start to change colors. Getting too elaborate can lead to frustration and exhaustion, especially during the holiday months that are already packed to the brim with events and activities. So I have a little rule to help maintain sanity when it comes to soiree strategizing: Keep menu planning simple.

This is NOT the time to attempt a souffle or finally try your hand at macarons in hopes of impressing guests. No way, Jose. This is a time to stick to guaranteed, fool-proof recipes made with ingredients that you know will be winners.

My friends at Boar's Head have their own set of rules when it comes to crafting the best flavors in their products. That's part of the reason why their SmokeMaster™ Black Forest Ham tastes so darn good. They stick to their "Smoke House Rules", like starting with the best smoke {using imported German beechwood, in this case} and practicing time-honored tradition to get the best results. In other words, they overdo it so you don't have to.

That's a delightful pile-o-ham right there.

Their rules and my rules came together to make an appetizer that, well... rules. Easy Smoked Ham, Broccoli & Cheese Pastry. Key word: EASY.

Filled with the rich taste of Boar's Head SmokeMaster™ Beechwood Smoked Black Forest Ham, fresh broccoli and gooey cheese, this flaky pastry makes a great appetizer to throw together for any celebration. Using just 5 ingredients, no one will know that it took hardly any effort at all. Mix and match with different combinations of veggies and cheese to see which you like best with the smooth, smoky flavor of the ham.

Stick to my number one rule and keep it simple so you can actually enjoy the party this year!

What are some of the things you practice in your kitchen or cooking that have made their way onto your "Smoke House Rules?" Enter Boar's Head's Smoke House Rules Sweepstakes and you could win a gift card to stock up on smoky goodness for your dishes!

Easy Smoked Ham, Broccoli & Cheese Pastry
Makes 2 pastries, or 12 servings

3/4 cup Boar's Head SmokeMaster™  Black Forest Ham, chopped
1 cup grated cheese {I used Colby-Jack but you can use your favorite}
1 cup broccoli florets, cut into small pieces
1 package puff pastry, thawed to package directions
1/4 cup Dijon mustard

1. Preheat oven to 400 degress. Line a baking sheet with parchment paper. Set aside.

2. In a bowl, toss together ham, cheese, and broccoli. Set aside.

3. Roll out puff pastry sheet to approximately 12x10 inches.* Cut in half length wise, and place one piece on the prepared baking sheet.

4. Brush on about 2 tablespoons of dijon mustard. Place half of the filling onto the center of the puff pastry. Top with the other rectangle and crimp the edges with a fork to seal. Make a few small slits in the top to let steam escape.

Repeat with second piece of puff pastry, if using.

5. Bake for about 15-20 minutes until puffed and golden. Remove from oven when fully baked and allow to cool for about 10 minutes before slicing and serving.

*Most puff pastry comes with two sheets. I went ahead and used them both, yielding 2 pastries that can each be sliced into 6 pieces {or 12 servings}. If you only want to use one puff pastry sheet, halve the recipe.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Loaded Chicken "NOTchos"

 

I've noticed that over the past few years that more and more friends have redefined their diets in an attempt to live healthier lives. While that's a big "yay!" it can make it interesting to entertain and feed everyone things that fit into their food lifestyle. Vegetarian, gluten-free, dairy intolerant, Paleo, Whole 30 or just "health conscious"... there's always something to consider when preparing dishes for friends.

It can be tricky when your goal is to serve something that the masses will enjoy all while "keeping it clean." Luckily, I'm always up for the challenge!

Many of you will be throwing or attending Super Bowl parties this weekend and you may be finalizing your menus and grocery lists and finding yourself in the same food-prep predicament. Before you write "tortilla chips" on that little piece of paper, consider this: Chip-less nachos.

Or, as I like to call them, "NOTchos." Because they're NOT what you're used to. They're better {for you}!

Who doesn't love a platter piled high with crispy tortilla chips, gooey cheese and all those hearty toppings while they're watching some football? {My husband, that's who. Not a fan of nachos. But we already knew he was weird -- the man hates chocolate.}

The problem is, when you serve up a mountain of naughty nachos to friends who are trying to keep things healthy, not only will you get the stink-eye, but you'll also end up eating most of them on your own. Not good.

These "not-chos" are the perfect solution! A game day favorite, healthied up by using crisp, fresh peppers as the vehicle for all the stuff you want to shove in your face. So smart, right?!

Topped with shredded chicken, black beans and all kinds of good stuff, you won't even think about the fact that you're not eating traditional nachos. I swapped out the sour cream for thick, Greek yogurt and used just a tiny sprinkle of cheese for decadence. The black olives and pickled jalapenos give these a briny zing to keep it interesting.

These are totally customizable and can be made to fit in to any specific diet preference. Leave out the yogurt and cheese for non-dairy eaters. Sub out the chicken for shredded lettuce or chunky salsa for veg-heads. The rest is totally up to you! There's no wrong way to pile on the goodness.

Your game day will be guiltless, and your friends? They may never leave. Serve with caution. ;)

Loaded Chicken "NOTchos"

This recipe is more of a suggestion as you can top these with whatever you'd like! Each pepper makes 8 "NOTchos", so plan accordingly & adjust the topping amounts to suit your serving size.

2-3 red peppers, sliced in half, seeded and diced
Shredded chicken
Black beans
Mexican shredded cheese blend
Plain Greek yogurt
Pickled jalapenos
Sliced black olives

1. Cut red pepper halves in quarters to form 8 little pepper cups. Place on a foil-lined baking pan.

2. Top pepper pieces with a mound of shredded chicken and a scoop of black beans. Sprinkle with cheese.

3. Place in the oven under the broiler for 2-3 minutes or until the cheese is melted. {Keep an eye on them, I tend to forget when things are under the broiler!}

4. Remove from oven and top with a dollop of Greek yogurt, pickled jalapenos and black olives.

Enjoy without guilt!

#BrunchWeek: Bacon, Cheddar, Zucchini Quiche

I am in a constant battle of one-upping myself in the kitchen. It's hard not to be when you've made a whole lot of the classics and you follow other bloggers who somehow magically come up with what seem like flavor combos and recipes that have never been done before.

So, of course, when it comes to a project like #BrunchWeek, my mind immediately starts racing at the prospect of a chance to create new, mind-blowing recipes. The planning for this week was no different.

But you know what? Something made me stop right in my tracks in the midst of my idea collecting and recipe concocting and get a grip. Because I realized that I knew exactly how to throw myself for a loop {and hopefully knock your socks off in the process}: Go back to basics.

That's right. Nothing fancy. Nothing crazy or extravagant. Just a simple, elegant quiche. 

I get so caught up in my love of food and flavors that I sometimes forget how fabulous "plain" can be. Case in point: Good vanilla ice cream. Chocolate chip cookies. Mac & cheese. Tell me you would turn up your nose at any of these. That's what I thought.

Quiche has gained its rightful spot on many a brunch menu because of its ease of preparation and crowd-pleasing abilities. I mean, it's basically savory pie for breakfast. You can toss in whatever the heck you want and it almost always turns out great. It complements other brunch options because it isn't too overpowering or underwhelming. It's the Miss Congeniality of the brunch world.

In this case, flaky, buttery crust nestles a rich, creamy egg custard. The addition of cheddar, bacon and Baloian Farms zucchini {you know, to balance out all the butter and cheese}, give it all the interest it needs to stand out in the brunch buffet.

I really can't think of anything easier than quiche that turns out as good. Need to save time? "Cheat" with a store bought pie crust. They often come in a 2 pack, so you'll have one to freeze for the next time you decide to impress your guests. Bonus: Quiche is fantastic for making ahead, and even freezing and reheating.

So, stop pulling your hair out trying to reinvent the wheel. Make this quiche and remind yourself why it's been a long-time favorite for a reason.

Check out the rest of the mouthwatering recipes from our #BrunchWeek bloggers:

Brunch Beverages:

• Raspberry-Mango Batido from Foxes Love Lemons
• Blackberry Mimosas from Quarter Life (Crisis) Cuisine

Brunch Egg Dishes:

• Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
• Corn Souffle from Hungry Couple
• Croque Madame Muffins from Cooking in Stilettos
• Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
• Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
• Tortilla Espanola from Savvy Eats

Brunch Breads and Grains:

• Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
• Busy Bee's Granola from Culinary Adventures with Camilla
• Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
• Springtime Sweet Rolls from Eat Your Heart Out
• 10 Minute English Muffin Cream Cheese Danish from Neighborfood
• Lemon Poppyseed Scones from Real Housemoms
• Apple Croissants from Hip Foodie Mom
• Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
• Banana Chocolate Chip Muffins from Jen's Favorite Cookies

Brunch Fruits, Vegetables, Sides: 

• Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
• Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
• Savory Truffles from Jane's Adventures in Dinner

Brunch Desserts: 

• Orange Marmalade Pound Cake from Love and Confections
• Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
• Surprise Inside Orange Pound Cake from Chelsea's Messy Apron
• Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
• Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
• 
  

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Disclosure: No compensation was given for this post. However, Baloian Farms did provide me with free samples of their squash and zucchini. As always, the opinions here are all my own!

Bacon, Cheddar, Zucchini Quiche
Adapted from About.com

1 deep dish pie shell, store bought or your favorite recipe
4 eggs, lightly beaten
1 1/2 cups half & half
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup sharp cheddar {or your favorite} cheese, shredded
1 cup zucchini, grated, plus extra for garnish cut into thin rounds*
6-8 strips of bacon, cooked until crisp and crumbled

1. Place the crust on a baking sheet.** Follow pie crust directions and bake until lightly golden. {400 degree oven for about 6-9 minutes} Remove from oven and turn heat down to 375 degrees.

2. In a large bowl, whisk together eggs, half & half, thyme, salt and pepper. Add most of the cheese {I like to save a small amount for sprinkling on top}, and zucchini except for the rounds for garnish.

3. Stir in most of the cooked, crumbled bacon, saving a bit for the top.

4. Pour the mixture into the baked pie shell. Arrange zucchini slices on top, if desired, and sprinkle with remaining cheese and bacon.

5. Bake for about 30-40 minutes or until the center is set and the top is lightly golden.

Allow to cool for about 20 minutes before slicing.

*In order to ensure that your filling doesn't get runny, it's best to wring out your zucchini to remove as much water as possible. Another method is to place the grated zucchini in a colander over a large bowl and sprinkle lightly with salt. Wait for some of the moisture to be pulled out {about an hour or two} before placing in a clean kitchen towel or cheese cloth and wringing out.

** Placing the pie shell on a baking sheet makes it much easier to move once it is filled with the egg mixture & prevents any spills in the oven.

Cinco de Mayo Fun at Bistro Ten Zero One

I had the pleasure of being a guest of Bistro Ten Zero One in West Palm Beach last week for a pre-Cinco de Mayo garden celebration. I had been wanting to visit the restaurant for some time, but since most of our eating is done at home, we hadn't had the opportunity! This was the perfect reason to stop by for a visit and get to check out the charming setting and festive eats.

Though the restaurant is located inside a Marriott property, it has an identity all its own with an ever-changing, ingredient-driven menu made possible by Chef Chris DeGweck. They hold monthly culinary events in their expertly cultivated garden {tended to by John Cerreta} featuring themes like Caribbean night and Greek BBQ.

The outdoor space is perfect for al fresco affairs throughout the cooler months of the year. Strings of lights hang above illuminating the paved courtyard, complete with a fire pit, casual seating areas and live music. Closer inspection will reveal the surrounding garden plots where you can find multitudes of herbs, vegetables and other interesting edibles.

We had a great time sampling Chef Chris' menu, which featured:

Mexican Carnitas

Texas Style Smoked Brisket

Beer Can Chicken

Housemade Tamales

Buracho Beans & Mexican Rice

Flea Market Mexican Corn

Salsas

For dessert, a station of cinnamon-sugar covered churros and individual portions of his spin on peach cobbler rounded out the offerings.

Having spent some time in San Antonio, Chef Chris was easily able to whip up a menu highlighting some of the best flavors of Mexican cuisine. His four years at Bistro Ten Zero One have been a well-received challenge, focused on changing the public perception that hotel dining means bland options and banquet food. Being able to flex his culinary muscles with themed events and some of the freshest local ingredients available {literally grown in their own back yard}, it's evident that he has been successful in drawing some attention to the tourist-heavy spot. 

This month {May 28} Bistro Ten Zero One will hold the final garden party before the steamy Florida summer begins. Themed "National Brisket Day", the gathering is sure to feature some meaty marvels! No reservations are required for the all-you-can-eat bash that includes beverages and cocktails for $30/person. 

Chef Chris was kind enough to share a simple recipe that you can easily make for your own Cinco de Mayo celebrations: Ahi Tuna Avocado Salad.  {If you need a visual, click here for a video!} The recipe is straightforward {read: very hard to mess up!}, fresh, and one could even say healthy {not including the chips that you'll eat it with. Wink.}! Warning: Chef is used to cooking for a crowd, so you may need to divide your recipe for a more family-friendly yield. :)

Need some more recipe ideas with a Mexican flair for hosting your own soiree? Check out some of my favorites {and see the links below to head to the recipes!}

Chocolate-Kahlua Mexican Wedding Cookies | Pepperjack Muffins with Guacamole "Frosting" | Mexican Street Corn

Poblano Corn Muffins with Chili-Honey Butter | Quinoa "Burrito Bowl" | Margarita Muffins

Chocolate Dipped Orange Segments with Chili Salt | Avocado + Grapefruit Salsa | Tex-Mex Three Bean Salad

A special thank you to my friends at Bistro Ten Zero One and Katy Lynch of Savor Tonight.

Ahi Tuna Avocado Salad

Shared by Chef Chris DeGweck of Bistro Ten Zero One, West Palm Beach, FL

15 avocados, pitted, peeled and rough diced 

6 Roma tomatoes, small dice
½ red onion, fine dice
4 limes, juiced
1 bunch cilantro, chiffonade {finely sliced into ribbons}
3 jalapeños, fine dice
Salt to taste
½ pound fresh tuna, diced

1. In a large bowl gently fold together all ingredients except tuna to combine.
2.  Fold in the fresh tuna.
3. Season to taste.

Serve with tortilla chips or your favorite crunchy snack!

Peach-Dijon Glazed Turkey Meatballs

I cleaned my refrigerator over the weekend. Like, really cleaned it -- removed shelves and washed them, threw out little bits of heaven-knows-what that were dwelling in tiny containers in the back of the fridge, etc.

I also bought organizational tools that make me OCD-giddy about opening the refrigerator door. We now have a citrus-dispensing slide, a ceramic egg holder and another little bin that perfectly holds mason jars filled with my latest homemade sauces, jams, and pickled products. I splurged {all of maybe $15} on new Pyrex food containers a few weeks ago that have made storing {and, most importantly, identifying!} leftovers a dream. These purchases were worth every.single.penny.

My squeaky-clean fridge.

In a world filled with so much chaos and uncertainty, organizing my refrigerator {to the point of weirdness} gives me a sense of control and order. It is amazing how good a thorough fridge-cleaning can make one feel about life.

So good, in fact, that the urge to make bite-sized party food strikes. No particular celebration in mind, just a yearning to bust out the good mustard and use some of those {now very easy to find} ingredients in your refrigerator.

My friends at Maille sent me some samples of their gourmet, gluten-free Dijon mustards, and after learning a little about them I could tell they share my affinity for being particular. Not only has Maille been around for 265 years {!}, but their classic blend continues to be painstakingly produced using an intricate process including unique methods of storing, weighing, mixing and cutting {instead of crushing} special Barassica Juncea mustard seeds into mustard paste. I'm just guessing here, but I bet you these folks appreciate a clean, organized refrigerator.

I made these Peach-Dijon Turkey Meatballs on Saturday morning, photographed them, and left the house to help set up a friend's wedding. When I returned that evening, there wasn't a meatball to be found. While I was gone, my husband and a friend polished off every last one. Looks like they had a celebration of their own.

Anyway, the meatballs were good. You may not think to combine mustard and peach jam, but the combination was tangy and sweet and surprisingly delightful with the turkey meatballs. The hint of fresh, spicy arugula makes a pretty garnish but also complemented the flavors well.

They're a fancy little party food that doesn't take much to throw together, but I like to think they make a lasting impression. Like a good, clean fridge. ;)

Disclosure: Maille provided me with complimentary samples of their mustard. I have not received monetary compensation for this post, but this recipe is being submitted to a contest hosted by Maille that could potentially result in a cash prize. As always, all opinions here are my own!

Peach-Dijon Turkey Meatballs
Makes about 20, 1 1/2 inch meatballs 

For Meatballs:
1 pound ground turkey meat
1/2 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder

For Glaze:
2 tablespoons Maille Dijon Mustard
1/4 cup peach jam {apricot jam would work well here, too}
1 teaspoon honey

For Garnish:
1/3 cup arugula leaves

1. In a medium bowl, combine turkey meat with salt, onion powder and garlic powder -- try not to overmix. Set aside.

2. Heat about 1 tablespoon olive oil over medium-high heat in a large skillet. Scoop turkey meat into even portions {I use a cookie scoop} and roll into balls. Place meatballs in the hot skillet.

3. Brown the meatballs on all sides, about 6-7 minutes, then cover the skillet with a lid or a plate to cook them through, checking on them every few minutes until they are completely cooked through {another 4-5 minutes or so}.

4. Meanwhile, combine the Dijon mustard, jam and honey in a medium bowl to make the glaze.

5. When the meatballs are fully cooked, transfer them to the bowl and toss them gently to coat them evenly with the glaze.

6. To plate, take a few leaves of arugula and arrange them on top of a meatball before spearing with a toothpick. Serve warm.

Buffalo Chicken Phyllo Bites

Did you ever make those paper "footballs" as a kid? You know, the type that you fold up from a long strip of paper until you get a compact little triangle you can flick through the "goal post"? {a.k.a. Your friend's fingers held up like two "L"s facing each other. It's a wonder we never put an eye out.}

That's exactly how these tasty little triangles are assembled, except the paper is replaced with phyllo dough and the "goal" is your mouth. :)

Click for a closer look at assembly!

When I was thinking of football-watching snacks for the Super Bowl, the idea for these convenient bites came to mind as quickly as I lose interest in watching the game. {What? I'm just telling it how it is.} I'm not ashamed to say that Super Bowl is one of those occasions that only interests me because of the company and the food. Sorry, sports fans.

One food that seems to get a lot of playing time during game days is chicken wings. But let's be real here: They are a host's nightmare. All that bright orange sauce. The drips, the dribbles. The bowls of bones left over after they've been eaten. {Fact: Farley dove head-first into the bone bowl last year when we were having friends over for wings. Someone swore they saw him swallow an entire bone whole, but it was never to be seen again...}

Since I'm always trying to find ways to keep things clean and organized, I thought, "What if I serve up the taste of wings without the mess?"

Enter: Buffalo Chicken Phyllo Bites. A {slightly OCD} hostess' dream. 

Shredded chicken, wing sauce and all the finger-lickin' accouterments {blue cheese & celery} are all combined and tucked into a tidy little phyllo package. They're flaky, spicy, fun and there's no need to worry about hungry puppies going after the remnants... because there won't be any!

You may be tempted to bust out one of those cans of crescent rolls for ease of preparation... but can I just be completely honest and tell you that I'm not a huge fan? First of all, who doesn't have an anxiety attack popping one of those things open? It's like a Jack-in-the-box gone awry. Second, there's just something about the light-as-air layers of the phyllo that can't be imitated. It's a tiny bit of extra work, but it's worth it.

So, as you sit there watching your game with stain-free couches and clean fingers... you can thank me. ;)

What's your favorite Super Bowl snack??

Buffalo Chicken Triangles
Makes about 18

30 sheets of phyllo dough {I use Pepperidge Farm, found in the freezer section near puff pastry, etc.}
2 cups cooked, shredded chicken
1/4 cup + 2 tablespoons celery, finely chopped
1/4 cup + 2 tablespoons of your favorite buffalo wing sauce {I like Footy's Wing Sauce}
1/2 cup blue cheese or {or less for a less cheesy taste}

1. Preheat oven to 400 degrees. Prepare a baking pan by lining with foil or parchment.

2. In a medium bowl, combine chicken, celery, wing sauce and blue cheese. Mix well.

3. Place one sheet of phyllo dough on a clean surface. Spray the sheet with olive oil spray or brush with melted butter. Top with another sheet of phyllo. Repeat with 4 more sheets.

4. Using a pizza cutter or a sharp knife, cut the layered sheets long ways into equal thirds to make three  long strips. Place a heaping tablespoon of chicken filling on the bottom of each strip.

5. Beginning with one piece, fold the right hand corner to the left edge, forming a triangular shape. Carefully fold that piece upward. Finally, fold from left to the right hand edge, and then upward again. Continue this pattern until the entire filling is securely rolled up into a triangle. {This is the same process as folding paper into a "football" when you were a kid.} There should be no open edges on the triangle and the filling should be tucked inside the phyllo triangle.

6. Place each triangle on prepared baking pan. Bake for 10-12 minutes until golden brown.

Note: Let them cool a bit before taking a bite... they are molten in the middle! Take it from me and the scalded roof of my mouth. :P

Spinach & Artichoke Orzo

One of my sweet friends recently got engaged and asked me to be part of her bridal party. She did it in such a cute, Pinterest-y way that I just couldn't turn her down!

Plus, she's kind of a cool chick, too. ;)

The planning has already begun... engagement party, bridal shower, bachelorette... and, oh yeah, the wedding!

I had forgotten how much work it can take to get everything in order for a wedding. Steve and I got married over 4 years ago and I've since then suffered wedding amnesia. I think it was a defense mechanism from all the long-distance-planning, 180-person-guest-list, DIY-induced stress. {We were living in Texas at the time, but were getting married in Ft. Lauderdale.}

I'm really excited that the other girls in the bridal party are 1. Organized,  2. Nice, 3. Helpful, and 4. Are giving me complete control over the menu. Hehe.

We met up with the bride-to-be a few days ago to help her get her bearings and plan the food options for her upcoming engagement party. It can be really tough to feed people good things on a budget, so we started to brainstorm how we can get the most bang out of each buck without sacrificing quality and, of course, flavor.

Some of the things are going to be purchased pre-made so that it doesn't leave one individual running ragged the day of the party. I think that's just smart planning and is so worth putting a few extra dollars aside. But the girls and I volunteered to fill out the rest of the menu with our cooking services.

Since some of the menu items were already Italian foods, we decided to stick with the cuisine for ease of planning.

So... what's cheap, easy to make, delicious and simple enough to multiply for a crowd?

Pasta!

Specifically, orzo.

I started thinking of crowd pleasing party foods and immediately the idea of Spinach & Artichoke Dip popped into my head. Incidentally, the bride-to-be is not a fan of cold pasta salads; she'd rather pastas that are hot and rich... sort of like she prefers her men. Haha!

A simple garlic-infused Parmesan white sauce comes together in a snap, and one little box of orzo makes a GIANT bowl of pasta. Plenty for a crowd! The taste of this comforting dish reminded me of grown up Mac & Cheese. Mmm.

Just a taste for me, please. I've got a bridesmaid dress to squeeze into! ;)

Spinach & Artichoke Pasta

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 cups milk
2 cloves garlic, smashed {but not into tiny pieces so that they're retrievable}
1/2 cup grated Parmesan
1/2 cup quartered marinated artichoke hearts, chopped
4-5 cups {2 huge handfuls} fresh spinach
1 1/3 cups orzo pasta
Salt & pepper to taste

1. Cook orzo in salted water according to package directions. Leave slightly al dente.

2. Meanwhile, in a deep skillet over medium-high heat, melt butter and olive oil together. Add flour, whisking constantly. Whisk until flour is incorporated into butter and oil {try not to have any lumps}.

3. While whisking, pour in milk. Bring to a boil, then reduce to a simmer. Drop in smashed garlic cloves and allow to simmer lightly until sauce starts to thicken, about 4-5 minutes. Remove garlic cloves and discard.

4. Add in Parmesan and stir until smooth. Add artichoke hearts and fresh spinach, and fold in gently until spinach leaves are coated with sauce and begin to wilt. {Taste and season to desired saltiness. Remember, the salted pasta water will add some extra salt, too, so don't overdo it.}

5. Strain cooked orzo and put in a large serving bowl. Pour in a bit of sauce at a time until desired "sauciness" is reached. This made enough pasta to use all of the sauce when I made it.

6. Sprinkle with extra cheese if desired.

Serve hot. {Keep covered if not serving right away, sauce and starchy pasta tend to get very sticky together once cooled.}

Serves 6-8 depending on serving size. For a larger group, multiply recipe.