Monday, December 31, 2018

Cheese Ravioli with Piquillo Cream Sauce and Crispy Serrano Ham

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My last entry for the "Mahón-Menorca Cheese Holiday Blogger Recipe Challenge" is literally coming in at the last possible second! Maybe procrastination needs to be on my New Years resolution list? I'm going to say maybe this dish is the perfect example of "good things come to those who wait" because this is an absolute knock out! I used wonton skins to create ravioli and filled it with a cheesy white bean and kale mixture. Tossed in a piquillo cream sauce laced with the same Mahon-Menorca soft ripened cheese from the filling and topped with shards of crispy Spanish ham these ravioli are the perfect thing to ring in the New Year with!


Cheese Ravioli with Piquillo Cream Sauce and Crispy Serrano Ham
4 paper thin slices of Serrano Ham
1 Tablespoon butter
¼ cup minced shallot
1 cup finely chopped kale
½ teaspoon salt
1 (15 ounce) can white beans, drained and rinsed
1 cup shredded Mahon-Menorca soft ripened cheese
46 round wonton wrappers
2 Tablespoons butter
1/3 cup shallot, minced
2 garlic cloves, minced
½ teaspoon salt
1 cup piquillo peppers, drained
¾ cup cream
½ cup shredded Mahon-Menorca soft ripened cheese
½ teaspoon black pepper
Pre-heat oven to 350 degrees. Lay the serrano ham slices flat on a large parchment paper lined cookie sheet. Top with another layer of parchment paper and another cookie sheet. Place in the oven and bake for 30 minutes, or until the ham has rendered and is crispy.

In a large non-stick sauté pan cook the butter, shallot, kale and salt for 5 minutes. Set aside and allow the mixture to cool. Puree the white beans and cheese in a food processor. Combine the cheese white bean mixture and the sautéed kale in a medium mixing bowl to combine. 

Lay about 6 wrappers onto a large cutting board. Scoop 1 tablespoon of filling into the center of each wrapper. Brush the edges lightly with water. Lay a second wrapper on top of each ravioli and press down the edges, sealing the ravioli pressing out as much air as possible from the centers. Repeat the process with remaining wrappers and filling. 
Bring a large pot of salted water to a low boil. Cook the ravioli in small batches for about 1-3 minutes, or until they float to the top and the wrapper is tender. 
Melt the butter in the same large sauté pan the kale was cooked in over medium high heat. Add the shallot, garlic and salt and cook for 8-10 minutes, or until softened. Place the sautéed mixture in the food processor along with the piquillo peppers, cream, cheese and pepper. Process until smooth and pour the sauce back into the sauté pan over low heat. 

Once the ravioli are floating, remove from water with a slotted spoon and place the ravioli in the pan of the warm sauce to coat.
Makes 23 ravioli

#mahón-menorcacheese #cheesefromspain #eruocheeses

Friday, December 28, 2018

Pisto Polenta Bowls

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My second dish for the "Mahón-Menorca Cheese Holiday Blogger Recipe Challenge" might be the best. Growing up in South Louisiana, grits were always a welcome addition to any meal. As I was researching Spanish dishes to see if I could find inspiration and really make these delicious cheeses shine, I found a traditional dish called Pisto- a Spanish style ratatouille or stewed vegetables. Once I saw it, I knew a quicker cooked version of that dish over cheesy polenta would be a delicious side dish to serve along with grilled meats, roasted chicken or even fried eggs. To top it off and really make the cheese shine, I made crispy cheese chips to give texture to all the creamy cheesy polenta and tender stewed vegetables.
Pisto Polenta Bowls
6 Tablespoons shredded cured hard Mahón-Menorca Cheese
3 Tablespoons butter
3 Tablespoons olive oil
½ cup onion, diced
½ cup zucchini, cut into 1/4 inch cubes
½ cup red bell pepper, cut into 1/4 inch cubes
½ cup green bell pepper, cut into 1/4 inch cubes
½ cup yellow squash, cut into 1/4 inch cubes
¼ cup chicken stock
1 teaspoon salt
3 cloves garlic, sliced thinly
1 can (15 ounces) fire roasted tomatoes with garlic
2 cups whole milk
2 cups chicken stock
1 teaspoon salt
1 cup polenta or stone ground grits
8 ounces shredded cured hard Mahón-Menorca Cheese
3 Tablespoons butter
¼ cup chopped fresh parsley

Heat the oven to 375°F and cover a large baking sheet with parchment paper. Lay the cheese in a thin even layer, creating a 6-inch-long by 5-inch rectangle. Bake until the cheese just begins to color, 6 to 8 minutes. Remove from the oven and set aside to cool and harden. Once the cheese is completely cooled, break it into large pieces. 
Cook the butter, olive oil, onion, zucchini, red and green bell pepper, squash, broth and salt over medium low heat in a large sauté pan for about 20 minutes, or until softened but not brown. Add the garlic and cook for 5 minutes. Add the canned tomatoes and allow to thicken and simmer, for 10 minutes.

Bring the milk and chicken stock to a low boil over medium-high heat in a large sauce pot. When the liquid is bubbling, slowly whisk in the salt and polenta and reduce the heat to low. Cook, stirring occasionally, for 8-10 minutes. Once the polenta is tender and thickened, turn off the fire and stir in the cheese and butter. Cover to keep warm until ready to serve.
To serve, ladle the cheesy polenta into bowls, top with a small spoonful of pisto and top off with crispy cheese chips. Serve immediately. 

Makes 6-8 servings.
#mahón-menorcacheese #cheesefromspain #eruocheeses

Wednesday, December 26, 2018

Cheese Beignets with Piquillo Pepper Aioli

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Growing up, my family always did a huge spread of appetizers in lieu of a plated dinner on New Years Eve and it was my absolute favorite thing! I loved being able to have all of my favorite snacks throughout the night instead of getting bogged down by one heavy plate at dinner.
 When I was asked to participate in the "Mahón-Menorca Cheese Holiday Blogger Recipe Challenge" I jumped at the chance and knew that I would create something perfect for ringing in the New Year.
I'm so excited to share with you what I made with the delicious cheeses they sent me to work with! First up is my Cheese Beignets with Piquillo Pepper Aioli. I don't know anything more perfect to serve on New Years Eve than a platter of puffy fried dough loaded with gooey melty cheese. Serve with a glass of Cava and your guests might never leave!
Cheese Beignets with Piquillo Pepper Aioli
6 cups vegetable oil for frying
 2/3 cup mayonnaise
½ cup piquillo peppers
1 small garlic clove
½ teaspoon smoked paprika
 2 cups flour
½ cup cornmeal
2 1/2 teaspoons baking powder
2 Tablespoons sugar
1 ½ teaspoons garlic salt
1/4 teaspoon baking soda
1 1/2 cup buttermilk
2 large eggs
2 Tablespoons finely minced shallots
12 ounces semi-hard Mahon-Menorca Cheese, cut into small cubes
1 Tablespoon flat leaf parsley, minced
In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 370 degrees over medium high heat.
In a small food processor puree the mayonnaise, peppers, garlic and paprika. Place in the fridge to chill.
In a small mixing bowl whisk together the flour, cornmeal, baking powder, sugar, garlic salt and baking soda. In a separate large mixing bowl, whisk together the buttermilk and eggs. Add the shallot, diced cheese and the flour mixture and stir until just combined.
Once the oil is hot, using a small cookie scoop carefully drop balls of batter into the oil. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. Transfer to a paper towel lined cookie sheet and allow to drain. Sprinkle with parsley and serve immediately with the chilled dip.
Makes 40 Beignets
#mahón-menorcacheese #cheesefromspain #eruocheeses

Monday, December 17, 2018

Little's Lunches

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Hey there! It's been a while since I've posted Little's Lunches due to Thanksgiving break and 2 out of town trips but here is another week of lunchbox ideas to get you through this week! My kids will be out for Christmas break starting on Monday and my son has finals all week, so even though it's only Monday - I'm ready for it to be Friday!!
 Monday: deli ham slices, pepperoni, meunster cheese, wheat thins, cranberry sauce, coleslaw, cucumbers, carrots and baby tomatoes
 Tuesday: Five Bean Salad Mini Muffuletta, sweet mini bell pepper rings, dried apricots, cheddar cheese cubes
Wednesday: blackberries, wheat thins, cheddar cheese cubes, cucumber sticks, pepperoni, mini sweet bell peppers
Thursday: sliced grilled sausages, cornbread, BBQ sauce, cucumber sticks, baby tomatoes, dried pears and peaches, cheddar cheese stick
Friday: leftover ham cut into sticks, triscuits, rainbow carrot coins, raisins, raspberries, roasted broccoli

Monday, December 10, 2018

Southwest Bean Salad Panzanella

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My last entry into the Paisley Farm Holiday Blogger Recipe Challenge is definitely my favorite! I typically go for Southwest flavors anyway, and when I tasted their Southwest Bean Salad it was love at first bite! Mix that together with crispy crunchy cornbread croutons, cheese and cilantro and you've got the perfect potluck side dish for any occasion!
If you've never heard of panzanella before, it's pretty much a bread salad. A salad made of carbs. Hooray!
Traditionally, day old bread is cubed and tossed with whatever was in the garden; tomatoes, cucumbers and a vinaigrette and as it sits, the juices from the veggies soften the bread and make it perfectly delicious. In my version, I used cubed cornbread and added cheese, green onion and cilantro to go along with the black beans, corn, peppers and onion already in the Paisley Farm Southwest Bean Salad
Southwest Bean Salad Panzanella
4 cups cornbread cut into 1-inch cubes
1 ½ Tablespoons marinade from the jar of Paisley Farm Southwest Bean Salad
1 ½ Tablespoons red wine vinegar
2 Tablespoons olive oil
1 Tablespoon lime juice
1 teaspoon cumin
½ cup crumbled queso fresco cheese
¼ cup packed cilantro leaves, chopped
¼ cup sliced green onion

Preheat oven to 375 degrees. 

Lay the cornbread cubes on a small cookie sheet that has been sprayed with olive oil spray, and place in the oven for 10-12 minutes, or until lightly browned and toasted.

In a large mixing bowl, whisk together the marinade from the Bean Salad, red wine vinegar, olive oil, lime juice and cumin. Add the Bean Salad, cheese, cilantro and green onion and stir until it’s well mixed. Add the toasted cornbread cubes to the bowl and stir gently. Serve immediately.

Makes 6-8 servings
Paisley Farm Foods sent me their delicious line of products to test out and create recipes with for their Holiday Blogger Recipe Challenge. They've been making flavorful bean salads and marinated vegetables since 1945! Find their delicious line of products HERE
#paisleyfarm #paisleyfarmfresh #kroger

Monday, December 3, 2018

Crock Pot Hoisin Chicken Tacos with Asian Bean Salad Salsa and Sriracha Cream

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I don't know about you, but right now my family is in full blown "Holiday Schedule" mode. Christmas parties, half days of school, finals, Holiday class parties, work travel..... I could go on, but I think you get it and are probably juggling the same hectic schedule too. After a crazy busy day, we need an easy to make dinner that looks like it took way more effort than it actually did.
My solution: Crock Pot Hoisin Chicken Tacos with Asian Bean Salad Salsa and Sriracha Cream
The chicken takes care of itself in the crockpot and the Asian Bean Salad Salsa and Sriracha Cream literally take seconds to throw together. Make them in the morning when you're prepping the crock pot, or right before you're ready to serve!
Crock Pot Hoisin Chicken Tacos with Asian Bean Salad Salsa and Sriracha Cream
½ cup hoisin sauce
1 ½ Tablespoons minced ginger
1 ½ Tablespoons minced garlic
2 Tablespoons apricot preserves
2 Tablespoons soy sauce
1 Tablespoon Asian chili garlic paste
2 ½ pounds boneless skinless chicken breasts, cut into 2 inch cubes
2 cups drained and chopped Paisley Farm Asian Bean Salad
1/3 cup sliced green onion
1 Tablespoon sesame seeds
1/4 cup sour cream
1/3 cup mayonnaise
2 Tablespoons sriracha hot sauce
16 small flour tortillas
1/3 cup chopped fresh cilantro

 In a small mixing bowl whisk together the hoisin, ginger, garlic, apricot preserves, soy sauce, chili garlic paste and marinade from Paisley Farm Asian Bean Salad.

Place the cubed chicken a crock pot and pour the hoisin mixture over the chicken. Stir to coat the chicken and cook on low for 4-6 hours. Once tender, shred the chicken and stir to combine.

In a medium mixing bowl, stir together the chopped Asian Bean Salad, green onion and sesame seeds. In a separate small mixing bowl whisk together the sour cream, mayonnaise and sriracha.

Evenly fill each tortilla with an equal amount of chicken and Asian bean salsa. Sprinkle with cilantro and drizzle with the sriracha cream. Serve immediately.

Makes 16 tacos.
 Paisley Farm Foods sent me their delicious line of products to test out and create recipes with for their Holiday Blogger Recipe Challenge. They've been making flavorful bean salads and marinated vegetables since 1945! Find their delicious line of products HERE
#paisleyfarm #paisleyfarmfresh #kroger

Friday, November 30, 2018

Seven Layer Dip Egg Rolls

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When I think of "Football Party Food" the same list of familiar crowd pleasing favorites come to mind. ..... Pizza, Buffalo anything, Chili, Grilled Brats and some sort of Tex-Mex dip. All options are decadent, delicious and pair well with beer, friends and yelling at the TV.  
For my last entry in the JSL Foods Blogger Recipe challenge I made Seven Layer Dip Egg Rolls!!
Re-fried beans, cheese, tomatoes, green onions, olives and guacamole all wrapped up in a crispy crunchy egg roll wrapper! Dip it in seasoned sour cream and you'll be the MVP of the party 
Can you even consider it a football party if you don't have Seven Layer Dip there? Maybe.....but I really think it should be a requirement.

Seven Layer Dip Egg Rolls
6 cups vegetable oil for frying
1 cup sour cream
¼ cup Mexican style salsa picante hot sauce
1 ½ cups re-fried beans
4 ounces sharp cheddar cheese sticks, cut into 12 pieces
¼ cup sliced green onion
¼ cup diced tomato
12 black olives, sliced
¾ cup guacamole
12 Twin Dragon Egg Roll Wrappers

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375 degrees over medium high heat.
In a small mixing bowl, whisk together the sour cream and Mexican style salsa picante hot sauce. Place in the fridge to chill.
To assemble the egg rolls, lay an egg roll wrapper on a large cutting board with one corner of the wrapper pointing toward you and lightly moisten all 4 edges with water. Place 2 Tablespoons of refried beans, 1 of the cheese stick pieces, 1 teaspoon green onion, 1 teaspoon tomato, one sliced black olive and 1 Tablespoon guacamole in the bottom center of the wrapper. Fold bottom corner over mixture, fold sides in, and roll up tightly. Once rolled, place the egg roll on a cookie sheet and cover with a clean kitchen towel. Repeat with remaining wrappers
Fry egg rolls for 3-5 minutes, or until golden and crisp. Allow to drain on a cooling rack and then place on a serving tray. Serve with sour cream sauce for dipping.
Makes 12 egg rolls
You can follow JSL Foods here, on Facebook and on Twitter
#TwinDragon #ChefYaki
You can purchase JSL Foods Twin Dragon products at Albertsons, Shaw's, Von's, Stater Bros, Lucky's, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson's!

Wednesday, November 28, 2018

Five Bean Salad Mini Muffulettas

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 What is easy to throw together, perfect for a party and insanely delicious?
My Five Bean Salad Mini Muffulettas of course!
Thinly shaved ham, meaty salami, melted swiss and provolone cheese all piled onto mini sesame seed buns loaded with a tangy fresh Five Bean and Olive relish. Whether you decide to pull them out for a holiday party, while tailgating or just for yourself - they'll disappear fast!
Five Bean Salad Mini Muffulettas
1 cup Paisley Farm Foods Five Bean Salad, drained
2/3 cup green olives with pimentos
2/3 cup black olives
2 ½ Tablespoons minced fresh parsley
4 teaspoons zesty Italian salad dressing
12 slider sized sesame seed hamburger buns
10 ounces shaved deli ham
4 ounces sliced salami
5 ounces sliced provolone cheese
5 ounces sliced swiss cheese

Pre-heat oven to 325 degrees.

Coarsely chop the Five Bean Salad, green olives and black olives. Add the chopped vegetables to a medium mixing bowl along with the parsley and salad dressing. Stir to combine.

Lay the slider bun bottoms onto a parchment paper lined cookie sheet. Top each bun bottom evenly with ham, salami, provolone and then swiss cheese. Place in the oven for 7-10 minutes, or until the cheese is melted. Remove the pan from the oven, top each slider with the marinated bean relish, place the bun lids on top and serve immediately.

Makes 12 sliders.
 Paisley Farm Foods sent me their delicious line of products to test out and create recipes with for their Holiday Blogger Recipe Challenge. They've been making flavorful bean salads and marinated vegetables since 1945! Find their delicious line of products HERE
#paisleyfarm #paisleyfarmfresh #kroger

Wednesday, November 21, 2018

Mexican Street Corn Won Tons

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My love for Mexican Street Corn runs deep, and these won tons are loaded with a creamy filling of sweet corn, spicy jalapenos, fresh cilantro, and lime zest all wrapped up in a crispy won ton package. You won't be able to eat just one! 
Mexican Street Corn Won Tons
6 cups vegetable oil
3 ounces room temperature cream cheese
½ cup canned Mexi-corn
2 Tablespoons diced fresh jalapeno
½ cup crumbled queso fresco cheese
1 Tablespoon mayonnaise
1 teaspoon lime zest
1 teaspoon chili powder
½ teaspoon garlic salt
¼ cup chopped cilantro, divided


In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375 degrees over medium high heat.
In a medium mixing bowl, stir together the cream cheese, Mexi-corn, jalapeno, queso fresco cheese, mayonnaise, lime zest, chili powder and ¾ of the cilantro until evenly mixed.
Lay a won ton wrapper on a flat surface with one of the corners pointing towards you. Use your finger and moisten the outer edges of a wonton wrapper with water. Place about 2 teaspoons of the corn mixture in the center. Fold the won ton in half, sealing the top and bottom points together, then bring the two side corners together, pressing to seal completely. Place on a large cookie sheet, covered with a clean kitchen towel and repeat with remaining wrappers.

Working in batches, fry the wontons for 3-5 minutes, or until golden brown. Allow to drain on a cooling rack placed in a cookie sheet.

Sprinkle with remaining cilantro and serve immediately.
Makes 16 Won Tons
You can follow JSL Foods here, on Facebook and on Twitter
#TwinDragon #ChefYaki

You can purchase JSL Foods Twin Dragon products at Albertsons, Shaw's, Von's, Stater Bros, Lucky's, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson's!


Thursday, November 15, 2018

Muffuletta Egg Rolls

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 I have learned quickly while participating in the JSL Foods Fortune Noodle Blogger Recipe Challenge  that the hardest part of making an eggroll is deciding what delicious filling you're going to stuff those delicate wrappers with. 
I have always liked Muffulettas, and growing up in the New Orleans area, I have had my fair share of them. Whether it was the huge rounds made famous by Central Grocery, or the cute little mini ones passed at wedding receptions and baby showers, they were always available. It wasn't until I was in college that I had my first toasted Muffuletta from a hole in the wall daiquiri shop a few blocks away from school and ever since then I don't want mine any other way! 
These egg rolls combine that same melty cheese, ham and salami, olive and pickled vegetable relish that the tried and true favorite has, but this time the bread has been traded out for a shatteringly crisp eggroll wrapper and with the first bite, it takes me right back home!

Muffuletta Egg Rolls
6 cups vegetable oil for frying
1 cup jarred giardiniera (pickled vegetable mix)
½ cup black olives
½ cup green pimento stuffed olives
2 Tablespoons bottled zesty Italian salad dressing
¼ cup fresh parsley, divided
1 cup chopped salami
1 cup cubed ham
1 cup cubed provolone cheese
1 cup cubed swiss cheese
2 teaspoons sesame seeds
In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375 degrees over medium high heat.
 Place the giardiniera, olives, Italian dressing and half of the parsley and pulse it until the mixture is a chunky but even consistency.
Pour the vegetable mixture into a medium sized mixing bowl and stir in the salami, ham, provolone and swiss. Stir together until all of the ingredients are evenly mixed.
Lay an egg roll wrapper on a large cutting board with one corner of the wrapper pointing toward you and lightly moisten all 4 edges with water. Place ¼ to 1/3 cup of the filling just below the center of the wrapper.  Fold bottom corner over mixture, fold sides in, and roll up tightly.
Fry egg rolls for 3-5 minutes, or until golden and crisp. Allow to drain on a cooling rack and then place on a serving tray. Sprinkle with the remaining parsley and sesame seeds and serve.

You can follow JSL Foods here, on Facebook and on Twitter
#TwinDragon #ChefYaki

You can purchase JSL Foods Twin Dragon products at Albertsons, Shaw's, Von's, Stater Bros, Lucky's, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson's!

Tuesday, November 6, 2018

Super Bowl worthy Supreme Pizza Gyoza

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When I was asked to participate in "JSL Foods' Super Bowl Finger Food Recipe Challenge" I was thrilled. I've been having so much fun creating recipes for their "JSL Foods Fortune Noodle Blogger Recipe Challenge" that I knew almost instantly what I would do for this theme. 
If I'm being totally honest, I'm more excited about the food than the game when it comes to football parties and I don't think I've ever been to a Super Bowl party that didn't have pizza. Did you know that 12.5 million pizzas are bought on Super Bowl Sunday each year?! Isn't that insane? 
Give your delivery guy a break and whip these up instead. Your guests will be thrilled you did. 
Just look at those crispy bottoms! So yummy!
 Super Bowl worthy Supreme Pizza Gyoza

¼ cup roughly chopped fresh mushrooms

2 Tablespoons finely chopped green bell pepper

2 Tablespoons finely chopped red onion

4 ounces room temperature cream cheese

¼ cup shredded mozzarella cheese

1/2 teaspoon Italian seasoning

1/8 teaspoon garlic salt

1/8 teaspoon pepper

¼ cup diced pepperoni

2 Tablespoons finely chopped black olives

1 Tablespoon vegetable oil



Place the mushrooms in a large non-stick skillet and cook over medium high heat for 5 minutes. Add the bell pepper and onion to the pan, and continue to cook for about 3 minutes, or until the vegetables have just wilted but aren’t browned. Remove from the heat and allow to cool.



Once the veggies have cooled, add them to a medium mixing bowl along with the cream cheese, mozzarella, basil, oregano, garlic salt, pepper, pepperoni and olives. Stir to combine.



Holding a wrapper in your palm, place about 2 teaspoons of the filling in the center of the dough. Using your finger, moisten the rim with water and fold the edges to create 6 pleats. Press to seal and place on a large cookie sheet, covered with a clean kitchen towel. Repeat with remaining wrappers.



Once all gyoza are ready, heat the oil in a large non-stick frying pan over medium high heat. Place the gyoza in the pan and cook just until the bottoms are lightly browned, about 5 minutes. Pour 1/3 cup water on the side of the pan and place a lid on the top. Allow the gyoza to steam, about 5 minutes. Remove the lid and cook just until the water has evaporated. Serve immediately.



Makes 19 gyoza
You can follow JSL Foods here, on Facebook and on Twitter
#TwinDragon #ChefYaki

You can purchase JSL Foods Twin Dragon products at Albertsons, Shaw's, Von's, Stater Bros, Lucky's, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson's!

Saturday, November 3, 2018

Brats N Beer Cheese Bites

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Bratwurst, mushrooms and onions in a crispy crunchy wonton shell dunked in a pool of dreamy melted beer cheese dip. This combo should be a requirement for Super Bowl Sunday, am I right? I think beer and bratwurst are actually a tailgating requirement in the Midwest, but why should they be the only ones to enjoy this classic pairing? I promise your friends and family will gobble these up!
What's your go-to Super Bowl snack?
Brats N Beer Cheese Bites
1 Tablespoon butter
½ cup diced onion
1 cup diced mushrooms
8 ounces bulk bratwurst sausage
1 cup beer
6 ounces cubed processed cheese 
3 cups shredded sharp cheddar cheese
2 teaspoons dry mustard powder
6 cups vegetable oil

In a large non-stick sauté pan cook the butter, onion and mushrooms for 3-5 minutes over medium low heat or until softened. Add the bratwurst to the pan and brown the sausage, breaking it apart while cooking, into crumbles. Cook for 8 minutes, or until well browned. Set the mixture aside to cool slightly.

In a medium sauce pot over medium high, bring the beer and processed cheese sauce to a simmer. Whisk until the cheese is fully melted. Slowly whisk in the grated cheese and mustard powder until smooth. Set aside and keep warm.

Working one at a time, use your finger and moisten the outer edges of a wonton wrapper with water. Add about 2 teaspoons of the sausage mixture in the center. Bring the 2 bottom points together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a square bottom and pointed top.

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375 degrees over medium high heat.
Working in batches, fry the wontons for 3-5 minutes, or until golden brown. Allow to drain on a cooling rack placed in a cookie sheet. Serve with warm beer cheese sauce.

Makes 18 wontons.
You can follow JSL Foods here, on Facebook and on Twitter
#TwinDragon #ChefYaki
You can purchase JSL Foods Twin Dragon products at Albertsons, Shaw's, Von's, Stater Bros, Lucky's, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson's!

DIY Drinkable Yogurts

My kids love those bottled drinkable yogurts. They're delicious, most have a decent amount of protein in them and they're easy to...