Brisket & Queso Rangoon with Creamy Jalapeno Sauce

Desert Pepper Trading Co is hosting a Blogger Recipe Contest and I am so excited to share my first entry with you! What could be more perfect for your next game day (or any day, really) snack? Brisket and Queso in a crispy crunchy wonton wrapper with a cool and creamy jalapeno ranch dip on the side. Yes please!

Brisket & Queso Rangoon with Creamy Jalapeno Sauce

1 large fresh jalapeno, chopped

½ cup cilantro leaves

2 green onions, chopped

½ cup bottled ranch dressing

8 ounces beef brisket, coarsely shredded

¾ cup Desert Pepper Chile Con Queso

20 Wonton Wrappers

6 cups vegetable oil

2 teaspoons BBQ Rub

 

Place the jalapeno, cilantro, green onions and ranch dressing in a small food processor or blender. Puree until smooth and place in the fridge to chill.

In a small mixing bowl stir together the brisket and Desert Pepper Chile Con Queso.

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 brisket queso 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. Lay on a cookie sheet and cover lightly with a clean damp kitchen towel while assembling the remaining wontons.

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375° over medium high heat.

Working in batches, fry the wontons for 3-5 minutes, or until golden brown. Sprinkle the fried wontons with the BBQ rub seasoning and allow to drain on a cooling rack placed in a cookie sheet. Serve with Creamy Jalapeno Sauce.

Makes 20 wontons.

 

You can purchase Desert Pepper Salsa products at your local Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

You can follow Desert Pepper on their Website, on Facebook and Instagram 

#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa

Sweet and Spicy Coconut Shrimp Tropical Flatbread

My second entry for Sam's Fresh Salsa Blogger contest only has 8 ingredients, takes less than 20 minutes from start to finish to make and is an absolute tropical dream! Sweet and crunchy coconut shrimp are paired with pineapple mango salsa, green chiles, pepper jack cheese and bacon all on a puffy flatbread base. Topped off with cilantro and pickled red onions for freshness, this will be a new family favorite for sure! 

Sweet and Spicy Coconut Shrimp Tropical Flatbread

1 (12 ounces) container Sam’s Fresh Mango Pineapple Salsa, drained

2 ounces chopped green chiles, drained

1 (12 x 7 inch) pre-baked flatbread 

6 ounces shredded pepper jack cheese

¼ cup chopped cooked bacon

8 prepared coconut shrimp, cut in half

1 Tablespoon pickled red onion

1 Tablespoon chopped cilantro

Pre-heat oven to 425° and place a pizza stone or cast iron griddle pan on the top shelf of the oven to pre-heat.

Measure out ½ cup of the Sam’s Fresh Mango Pineapple Salsa and set aside.

In a small bowl stir together the remaining drained Sam’s Fresh Mango Pineapple Salsa and green chiles. Spread the mixture evenly over the flatbread crust. Top with shredded cheese, chopped bacon and coconut shrimp. Bake for 8 minutes.

Remove from the oven and top with the reserved Sam’s Fresh Mango Pineapple Salsa, pickled red onion and cilantro.

Serve immediately. 

2 Servings.

 

Be sure to follow Sam’s Fresh Salsa here, on Facebook and Instagram

You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!

#JustAddSalsa #SamsFreshSalsa #CheckTheLabel #samssalsarecipechallenge #freshnotfake

 

Spicy Muffuletta Pimento Cheese

This is my entry for Hellmann’s Summer Picnic Challenge. I combined my love of Muffulettas and Pimento Cheese into one insanely delicious mashup! Use it as a spread with crostini or crackers, as a dip with crudite, pile it into mini slider buns or spread into tortillas and slice them into roll ups. The possibilities are endless and so dang delicious!

This entry was chosen by the judges as “Best Visual Entry” and a $300 prize!!! 

Spicy Muffuletta Pimento Cheese

1 cup cubed ham

½ cup mixed olives, well drained 

½ cup jarred giardiniera (mixed pickled vegetables)

2 Tablespoons fresh parsley

½ cup Hellmann's Spicy Mayonnaise Dressing

3 cups finely shredded provolone cheese

Place the ham, olives, giardiniera and parsley in a mini food processor and pulse until very finely minced. Pour the mixture into a large mixing bowl and stir in the Hellmann's Spicy Mayonnaise Dressing and shredded cheese. Stir until evenly combined.

 

Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

My second entry for the Karoun Dairies Blogger Recipe Challenge is a serious salad. This is not your standard bag mix of sad wilted Iceberg with two dry shreds of carrot thrown in. This is the main event! I coated cubes of Paneer cheese in Nashville Hot Chicken Oil, grilled it and put it on a Buttermilk Ranch salad loaded with greens, fresh sliced fennel, cucumber and basil. Gluten free, vegetarian and perfect for summer!

 Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

2 Tablespoons canola oil

1 ½ teaspoons cayenne pepper

1 ½ teaspoons smoked paprika

1 teaspoon light brown sugar

1 teaspoon cajun seasoning 

¾ teaspoons garlic powder

¾ teaspoons onion powder

½ teaspoon mustard powder

½ teaspoon salt

½ teaspoon white pepper

1 (8 oz) package Gopi Paneer 

2 cups chopped romaine lettuce

2 cups Butter lettuce, torn into bite sized pieces

2 cups finely shredded kale

1 cup thinly shaved fennel

1 cup sliced seedless cucumbers

¼ cup thinly sliced shallot

¼ cup fresh basil leaves, thinly sliced

¼ cup flat leaf Italian parsley leaves

½ teaspoon Cajun seasoning

1/3 cup buttermilk ranch dressing

Whisk together the canola oil, cayenne pepper, smoked paprika, brown sugar, cajun seasoning, garlic powder, onion powder, mustard powder, salt and white pepper in a small sauté pan and cook over low heat, for 3-5 minutes, or until warmed through. 

Preheat a grill pan or outdoor grill to high heat. 

Cut the paneer cheese into bite sized cubes and toss in the oil mixture. Thread onto metal skewers and grill for 1 minute per side, or until lightly charred. Remove from the heat and brush with any remaining oil mixture.

In a large serving bowl gently toss the romaine, Butter lettuce, kale, fennel, cucumbers, shallot, basil, parsley and cajun seasoning. Drizzle the salad dressing over the mixture and toss to evenly coat the greens. Place the grilled paneer on top and serve immediately.

Garlic Bread Pesto Chicken Taquitos

I am one of 30 bloggers competing in "The Foraged & Found Blogger Recipe Challenge" for the $1,000 Grand Prize and I am so excited to share my first entry! 

Do you love taquitos as much as I do? They're super easy to make and I've never met a person who didn't like them. I chose to put an Italian spin on these with creamy Ricotta cheese, melty mozzarella, Foraged & Found’s Sea Asparagus Pesto and - best of all - a garlic butter baked crispy shell! 

 Garlic Bread Pesto Chicken Taquitos

2 cups shredded rotisserie chicken

1 cup ricotta cheese

1 (4 ounce) jar Foraged & Found’s Sea Asparagus Pesto  

1 cup shredded mozzarella cheese

1 teaspoon Italian seasoning

10 fajita size flour tortillas  

1 teaspoon garlic salt

2 Tablespoons melted butter

1 Tablespoon minced fresh parsley

Preheat the oven to 425 degrees F. 

Spray a large baking sheet with nonstick cooking spray and set aside.

In a medium mixing bowl, stir the chicken, ricotta cheese, Foraged & Found’s Sea Asparagus Pesto, mozzarella cheese and Italian seasoning until well combined.

Place a spoonful of the filling in the center of each tortilla and roll it up very tightly. Lay seam side down on the prepared baking sheet and continue with the remaining tortillas and filling. 

Whisk together the garlic salt, melted butter and minced parsley in a small bowl.

Brush the taquitos generously with the butter mixture. Bake for 12-15 minutes or until golden brown and crispy. 

You can follow Foraged & Found on their website, Facebook and Instagram

#foragednfoundak #eatwild #wildalaskanprovisions

Roasted Garlic Muffuletta Dip

 

New Orleans has been heavy on my heart lately, and this dip is a take of one of my very favorite sandwiches from where I grew up. I have always liked Muffulettas, and growing up in the New Orleans area, I have had my fair share of them. I'm pretty sure almost every single wedding, shower or party I went to growing up had some form of them served. Whether it was the huge whole loaf version cut into wedges or the cute little mini ones, they were always available. It combines so many things I love together- carbs, cheese, salty briny olives and a few delicious Italian cold cuts. It wasn't until I was in college that I had my first toasted Muffuletta and ever since then I don't want mine any other way! 

Roasted Garlic Muffuletta Dip

¼ cup Hellmann’s Roasted Garlic Sauce

4 ounces room temperature cream cheese

¼ teaspoon Italian seasoning

½ cup shredded provolone cheese

½ cup shredded mozzarella cheese

2 ounces finely minced ham

2 ounces finely minced peppered salami

¼ cup giardiniera (jarred pickled Italian vegetables), chopped

¼ cup green olives, chopped

¼ cup black olives, chopped

1 Tablespoon minced fresh parsley

Pre-heat oven to 375 degrees. 

In a medium mixing bowl stir together the Hellmann’s Roasted Garlic Sauce, cream cheese and Italian seasoning until smooth and well incorporated. Stir in the shredded cheeses, ham, salami, giardiniera, green olives and black olives until well mixed. 

Place the mixture in an oven safe dish and bake for 15 minutes, or until the cheese is melted and the dip is warmed through. Sprinkle with parsley and serve with sesame seed crostini or any fresh crunchy vegetable (celery sticks, carrots, radish slices, cucumber rounds, bell pepper strips)

Sesame Seed Crostini

1 package sesame seed buns or 1 sesame seed baguette

Pre-heat oven to 375 degrees. 

Slice the bread into ¼ inch thick slices and lay on a large cookie sheet in a single layer. Spray each side with olive oil cooking spray and bake for 5 minutes, or until lightly browned and crisp. Flip each piece over, return to the oven and continue to bake for another 5 minutes, or until evenly toasted. 

#minichallenge #deliclubdippin  #hellmannsdeliclub

Chicken Posole Verde Pizza

This recipe won "Best Entrée" and  $500 in the "Sam’s Fresh Salsa Blogger Recipe Challenge"

Happy Friday! Let's close out the week with Chicken Posole Verde Pizzas!

These are so easy, super cheesy and packed with flavor. I'm using Garlic flavored naan bread as the crusts for these personal sized pizzas. Top those with shredded chicken, poblano peppers and Sam’s Fresh Salsa Verde, load each down with melty pepper jack cheese and top with all the fresh fixins' you'd find on a bowl of posole- crispy radishes, bright cilantro and a squeeze of lime.

I think I should get bonus points for only having 9 ingredients and taking less than 30 minutes to put together too. Your delivery place can't beat that! 

Chicken Posole Verde Pizza

2 teaspoons vegetable oil

1 cup thinly sliced poblano peppers

1 ½ cups Sam’s Fresh Salsa Verde

2 cups shredded rotisserie chicken

3 garlic flavored naan breads (10.5 oz package)

8 ounces shredded pepper jack cheese

¼ cup sliced radishes

¼ cup chopped cilantro

1 lime, cut into wedges

 Heat the oil in a medium skillet over medium high heat. Add the poblano slices and cook for 5 minutes, or until the peppers have softened. Pour in the Sam’s Fresh Salsa Verde, lower the heat, and allow the mixture to simmer until thickened, about 5 minutes. Stir in the chicken and cook until heated through, about 5 minutes.

 While the chicken mixture is cooking, pre-heat oven to 450 degrees and line a large cookie sheet with parchment paper.

 Lay the naan bread on the cookie sheet and place in the oven to crisp up, 3-5 minutes.

 Remove the pan from the oven, flip the naan bread over and top each with an equal amount of the chicken mixture and then the shredded cheese. Place the pan back in the oven for 5 minutes, or until the cheese has melted.

 Remove the pan from the oven, top each pizza with radishes and chopped cilantro. Serve immediately with lime wedges on the side.

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove 

Chicken Paprikash Chili with Goat Cheese & Chive Spaetzle

Chicken Paprikash is so comforting and cozy and proves that paprika isn’t just for plate decoration! This spin on chili takes that classic comfort dish to the next level. Treasure Cave Goat Cheese Crumbles bring tangy richness to the party and it’s all nestled on a bed of highly addictive but shockingly simple homemade Spaetzle! 

Chicken Paprikash Chili with Goat Cheese & Chive Spaetzle

For the Chive Spaetzle

2 eggs

1/3 cup milk

¾ teaspoon salt

½ teaspoon white pepper

¼ teaspoon nutmeg

1 Tablespoon chives

1 cup flour

For the Chicken Paprikash Chili

4 tablespoons unsalted butter

1 large shallot, thinly sliced 

8 ounces chopped mushrooms

1 ½ teaspoons Kosher salt 

¾ teaspoon pepper 

4 cloves garlic, minced 

2 tablespoons Hungarian sweet paprika 

½ teaspoon Hungarian hot paprika

2 tablespoons all-purpose flour 

Pinch of sugar 

1 pound ground chicken

1 1/2 cups low-sodium chicken broth 

1/4 cup sour cream 

1 tablespoon white vinegar 

1 (3.5 ounce) container Treasure Cave Crumbled Goat Cheese

To make the Spaetzle: Bring a large pot of salted water to a boil over high heat. In a medium bowl, whisk together the eggs, milk, salt, white pepper, nutmeg and chives. Add in the flour and stir until well combined. If it is too runny, then add a little more flour. If it is too thick, then add a little more milk. You are wanting the consistency of a thick pancake batter.

Pour the batter into the bottom of a spaetzle maker (I made one by poking holes into the bottom of an aluminum pie pan with a chopstick). Using a spatula, press the batter through the holes of the pan. 

Stir the pot and allow the dumplings to cook for about 2 minutes, or until they float. Remove with a slotted spoon and place on a greased small cookie sheet. Set aside to use later.

To make the Chili: Melt 3 tablespoons of the butter, over medium heat, in a small dutch oven. Add the shallot and mushrooms and cook until softened, about 10 minutes. Add the salt, pepper, garlic and both paprikas and cook, stirring, until the paprikas smell toasted, about 2 minutes. Add the flour, sugar and the remaining 1 tablespoon butter and continue to cook for 2 minutes longer. Add the ground chicken and allow it to brown, stirring frequently and scraping the bottom of the pot, for 8 minutes. Stir in the broth and allow the mixture to simmer for 10 minutes. Once the mixture has simmered and thickened, turn the heat off and stir in the sour cream and vinegar. 

To serve, ladle the chili into bowls. Top with a scoop of spaetzle and sprinkle with goat cheese. Serve immediately.

Herbed Ricotta Won Ton Tortellini with Chili Crisp Tomato Sauce and Mint

Just because many of us are staying home on Valentine's Day this year, doesn't mean we can't still enjoy a fabulous fancy dinner worthy of some good bubbly at home. 

This is my entry for the “Twin Dragon Asian Wrapper Recipe Challenge” which is asking for “Asian Fusion” inspired appetizers for a holiday and I'm really proud to share this creation which I think is the perfect starter to your at home Valentine's Day dinner!

I used Won Ton skins in place of pasta sheets to create tender tortellini filled with tons of herbs, whipped ricotta cheese and  parmesan. These delicious dumplings are drizzled with a fresh tomato salad spiked with crispy crunchy Asian chili crisp and fresh mint. Think of it as an Asian Fusion Caprese salad!

Herbed Ricotta Won Ton Tortellini with Chili Crisp Tomato Sauce and Mint

1 cup ricotta

¼ cup shredded parmesan cheese

2 Tablespoons minced flat leaf parsley

1 teaspoon minced fresh thyme

1 teaspoon minced fresh tarragon

1 teaspoon lemon zest

½ teaspoon salt

½ teaspoon pepper

1 egg 

20 Twin Dragon Won Ton Wrappers 

1 cup assorted cherry tomatoes, sliced

1 teaspoon honey

1 teaspoon jarred chili crisp

¼ teaspoon salt

1 Tablespoon salt 

1 teaspoon jarred chili crisp

4 teaspoons torn fresh mint leaves

Bring a large pot of water up to a boil.

In a small mixing bowl whip together the ricotta, shredded parmesan cheese, parsley, thyme, tarragon, lemon zest, salt and pepper until smooth.

Whisk the egg and 1 teaspoon of water in a small dish.

Working in batches, place wonton skins on a large cutting board, brush all the edges lightly with some of the egg mixture and spoon about 1 Tablespoon of the filling in the center of each. Fold one corner over and pinch to create a triangle. Gently press the edges together, pushing any excess air out, sealing it well. Take the two bottom corners and gently pull them together, pressing to seal, using a dab of egg wash if needed. Place the filled and formed tortellini on a cookie sheet lined with parchment and cover with a lightly dampened paper towel until ready to cook.

In a small mixing bowl gently stir together the sliced cherry tomatoes, honey, chili crisp and salt. Set aside to marinate at room temperature.

Lower the heat on the water to a simmer and stir in the salt. Give the water a good stir to create a whirlpool effect and quickly drop half of the tortellini in one by one, stirring gently to separate them as they hit the water. Allow the tortellini to cook for 2 - 3 minutes, or until they float to the surface. Remove from the water with a slotted spoon and set on a lightly greased cookie sheet. Repeat with the remaining tortellini.

Once all the tortellini are cooked, place 5 cooked tortellini on 4 small appetizer or salad plates. Spoon the marinated tomatoes on top of each serving and drizzle each plate with the remaining marinated tomato juice, sprinkle with fresh mint and remaining chili crisp and serve immediately. 

I am participating in JSL Foods “Twin Dragon Asian Wrapper Recipe Challenge”. This contest is asking for “Asian Fusion” inspired appetizers for the holidays and I'm really proud to share this creation. Whether it's a Birthday, Anniversary or Valentine's Day this dish is sure to be a show stopper!

You can follow JSL Foods on their website, Facebook , Twitter and Instagram 

You can find Twin Dragon Wrappers at Walmart, Albertsons, Shaw's, Von's, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper. If you don't see them in your local store, ask them to carry Twin Dragon Wrapper products! Twin Dragon Asian Wrappers are Vegan and Non-GMO. Plus, they are manufactured with no artificial preservatives. 

The wrappers hold up when boiled steamed or fried. Attributes include low oil absorption, even browning and when fried, small bubbles. You will be surprised how easy they are to work with.

#twindragonwrappers #wontons  #eggrolls #potstickers #TwinDragon #ChefYaki

Cheesy Chicken Bacon BBQ Egg Rolls with Pickled Jalapeno Ranch

The Super Bowl is on Sunday and I don't know if you're all about football or all about the food but I am definitely team snacks all the way. If you don't care at all about the game, here's something to be excited about - Cheesy Chicken Bacon BBQ Egg Rolls with Pickled Jalapeno Ranch!

Crispy egg roll wrappers are stuffed with bacon, BBQ sauce, shredded chicken and 2 kinds of cheese. The shredded sharp cheddar gets all melty and saucy when the egg rolls are frying and then the pockets of cubed pepper jack gives you those gorgeous cheese pulls that will keep your attention while you're waiting for the next commercial to come on. And do I really need to tell you how good Pickled Jalapeno Ranch is? I hope not, because I think the name itself tells you how awesome it is and I won't be mad if you make extra for tacos, as a salad dressing, veggie dip or literally anything else you have nearby to dip into it.

Cheesy Chicken Bacon BBQ Egg Rolls with Pickled Jalapeno Ranch 

6 cups vegetable oil

1 cup ranch dressing

½ cup jarred sliced mild pickled jalapenos

¼ cup chopped green onion

2 cups shredded rotisserie chicken

¾ cup barbecue sauce 

½ cup cooked, chopped bacon

1 ½ cup pepper jack cheese, cut into ¼ inch cubes

1 ½ cup grated extra sharp cheddar cheese

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.

Place the ranch dressing, pickled jalapenos and green onions in a small food processor or blender and puree until smooth. Pour into a serving bowl.

Place the chicken, barbecue sauce, bacon and cheeses in a small mixing bowl and stir to combine.

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.

Working in batches, fry the egg rolls for 3-5 minutes, or until golden and crisp.

Serve with the Pickled Jalapeno Ranch sauce for dipping.

Makes 12 egg rolls

I am participating in JSL Foods “Twin Dragon Asian Wrapper Recipe Challenge” and this is my entry for Game Day Appetizers

You can follow JSL Foods on their website, Facebook , Twitter and Instagram 

You can find Twin Dragon Wrappers at Walmart, Albertsons, Shaw's, Von's, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper. If you don't see them in your local store, ask them to carry Twin Dragon Wrapper products! Twin Dragon Asian Wrappers are Vegan and Non-GMO. Plus, they are manufactured with no artificial preservatives. 

The wrappers hold up when boiled steamed or fried. Attributes include low oil absorption, even browning and when fried, small bubbles. You will be surprised how easy they are to work with.

#twindragonwrappers #wontons  #eggrolls #potstickers #TwinDragon #ChefYaki

Loaded Muffuletta Fries

Loaded Muffuletta Fries!! It was the first Saints game of the season yesterday and I think my entry for the Grown In Idaho “Super Fry Fan Recipe Challenge” was the perfect snack to have while watching the game! 

Super Crispy Crinkle Cut Fries are loaded down with a provolone and mozzarella cheese sauce, crispy fried salami cubes, ham, olive salad mix and green onions – it’s all the flavors you love about the traditional muffuletta but piled on top of crispy fries!!

Loaded Muffuletta Fries

 Mixed Olive Salad:

½ cup mixed olives, coarsely chopped

½ cup giardiniera (pickled mixed vegetables), chopped

¼ cup Italian dressing

2 Tablespoons fresh parsley, chopped

Provolone Cheese Sauce:

1 Tablespoon butter

1 Tablespoon flour

2 cups whole milk, warmed

2 cups grated provolone cheese 

2 cups grated mozzarella cheese 

1⁄4 cup grated parmesan cheese

1 Tablespoon cornstarch

½ teaspoon kosher salt

1⁄4 teaspoon pepper

1 bag Grown in Idaho Super Crispy Crinkle Cut Fries

½ cup diced salami

½ cup diced ham

¼ cup sliced green onions

In a small mixing bowl, stir together the chopped mixed olives, giardiniera, Italian dressing and parsley. Set in the fridge to chill.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the warm milk, and cook, stirring constantly, until all the lumps are gone and the sauce has thickened (about 5 minutes). Toss the cheeses with the cornstarch. Remove the pan from the heat and whisk in the cheeses, salt and pepper. Stir until the sauce is smooth. 

Prepare the Super Crispy Crinkle Cut Fries according to the package directions. 

Place the cubed salami in a small frying pan over medium high heat. Cook until crisp and set aside. 

When the fries are crisp and hot, pour the cheese sauce over the top. Sprinkle with the crispy salami, ham, olive salad and green onions. Serve immediately.

Grilled Charcuterie Panzanella Salad

Charcuterie boards are really having a moment right now and I am so here for it! I always, without fail, have a charcuterie board out when entertaining. It's so easy, can be made ahead and has a little something for everyone! Anything goes when I'm putting together a board - clean out your fridge, pantry and veggie drawer! Cheeses, meats, crackers, bread, olives, pickles, veggies, fruit- it's all delicious and really beautiful when placed together making you look impressive with very little work put into it.

When I saw that Stella Rosa wines was hosting a recipe contest looking for grilled dishes to be paired with their wine I knew what I was doing! Grilled Charcuterie Panzanella Salad - it's all of your favorite items from a fabulous charcuterie platter grilled to give it a little extra crisp and smoke and then mixed into this gorgeous salad that pairs perfectly with wine!

If you're not familiar with Panzanella, don't be scared by the name. It's just a traditional Italian salad made with bread, tomatoes and basil. So instead of going the traditional route, I grilled everything and loaded it with all the best from a charcuterie platter! Whether you use it as a side dish, or the main event, I promise you'll love it! Cheers! 

Grilled Charcuterie Panzanella Salad

2 Tablespoons fig preserves

2 Tablespoons sherry vinegar

4 Tablespoons olive oil

6 ounces ciabatta bread

½ cup jarred marinated artichokes, with 1 Tablespoon of the marinade

2 thick slices (3 ounces total) Italian hard salami

1 (6 ounce) ham steak

½ cup mini mozzarella balls

½ cup cubed manchego cheese (or any other sharp firm cheese)

1 cup mixed olives

½ cup cornichon, cut into ¼ inch pieces

4 Tablespoons golden raisins

½ cup multicolored baby tomatoes

3 Tablespoons fresh chopped basil

 

 Heat a grill to high heat.

 Whisk together the fig preserves, sherry vinegar and olive oil in a large mixing bowl.

Brush both sides of the bread slices with the marinade from the artichokes. Place the bread slices on the hot grill for 2 minutes, watching closely to prevent burning. Flip the bread over and allow the other side to toast and get grill marks. Remove from the heat and cut into ¾ inch cubes.

Place the ham and salami on the grill and allow them to cook and get grill marks on both sides, about 5 minutes. Remove from the grill and cut into bite sized pieces.

Add the grilled bread, salami and ham chunks to the vinaigrette and toss to evenly coat. Add the artichokes, mozzarella, manchego, olives, cornichon, golden raisins and tomatoes and stir. Pour the mixture onto a serving tray, sprinkle with basil and serve with lots of wine. Cheers!

 4-6 servings

  

Cheesy Skillet Meatball Gnocchi

Well, it's happening. virtual school is starting tomorrow for my kids in what will be the continuation of the weirdest year ever. I think we're all a little nervous about how it'll pan out but I continue to be amazed at how resilient my kids can be, so here's to hoping it all goes smoothly!

No matter how tomorrow goes, I think we could all use a ridiculously easy, delicious one pan supper that will make you look like a rockstar while only taking less than 30 minutes to put together in our back pocket. Here's my "Cheesy Skillet Meatball Gnocchi" - little cauliflower potato dumplings from the freezer section are crisped in a skillet then topped with frozen meatballs, your favorite marinara sauce and loads of cheese. Bake until gooey and dig in! Literally couldn't be simpler.

I can guarantee you that this will disappear fast. If you are feeling extra fancy, throw a loaf of french bread or a green salad on the side!

Cheesy Skillet Meatball Gnocchi

1 Tablespoon vegetable oil

1 (10 ounce) package frozen cauliflower gnocchi

30 frozen fully cooked (1 inch) meatballs, thawed

1 cup jarred marinara sauce

8 ounces Frigo Fresh Mozzarella Cheese, sliced

¼ cup chopped fresh basil

2 Tablespoons Frigo Fresh Grated Parmesan Cheese

Preheat oven to 425 degrees.

Heat a large cast iron skillet over medium high heat. Once the pan is very hot, add the oil and spread the gnocchi out in an even layer and allow them to sit undisturbed for 3 minutes. Once the bottoms are browned and crisped, flip the gnocchi over and cook for 3 more minutes.

Once the gnocchi have crisped on both sides add the meatballs to the pan, nestling them in between the gnocchi. Spoon dollops of the sauce evenly around the pan and place in the oven and for 10 minutes.

Remove the pan from the oven and top with the mozzarella slices. Place back in the oven for 5 minutes, or until the cheese gets soft and melty. Sprinkle with the basil and Parmesan cheese and serve immediately.

Jalapeno Popper Ham Chowder

My second entry into the Clifty Farm Blogger Recipe Challenge is the perfect thing to warm up with on a chilly day.  This Jalapeno Popper Ham Chowder has little bit of spice and a ton of flavor! Don't let the amount of jalapenos scare you- the cream cheese and milk in this super creamy chowder tames the heat and my kids had no problem eating two bowls each! 

If you can't find the package crispy fried jalapeno pieces at your store feel free to sub them with crispy french fried onions instead (you know, the type you sprinkle on top of classic green bean casserole)  for that delicious crispy topping- it will be equally delicious!

Jalapeno Popper Ham Chowder

4 Tablespoons butter

1 large onion, chopped

4 large jalapenos, seeds removed and chopped

4 large cloves garlic, minced

1 package (2 pounds) Clifty Farm Country Ham Seasoning Pieces (or 2 pounds cubed ham)

2 Tablespoons flour

1 ½ cup chicken stock

2 cups milk

8 ounces room temperature chive and onion cream cheese spread

¼ teaspoon pepper

¼ teaspoon garlic salt

¼ cup packaged crispy fried jalapeno pieces

Melt the butter over medium heat in a large dutch oven. Add the chopped onion and sauté for 7-10 minutes. Add the jalapeno and garlic and continue to cook until the vegetables are tender. 

Add the Country Ham Seasoning Pieces and fry for 8-10 minutes. Sprinkle the flour over the ham and continue to cook for 3 minutes, or until the flour has been completely absorbed.

Whisk in the chicken stock, milk, cream cheese, pepper and garlic salt and bring the mixture up to a simmer. Allow the mixture to cook for 10 minutes, stirring occasionally until thickened.

To serve, ladle the soup into bowls and top with crispy fried jalapeno pieces.

Serves 6

You can follow Clifty Farm to find out more about their products and free recipe ideas on their Website, on Facebook and Instagram. There's also a $1 off Coupon Link for you to download too! 

#CliftyFarm #countryham #southerncooking