Super Bowl worthy Supreme Pizza Gyoza

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

19 Twin dragon Gyoza Wrappers

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!

Brats N Beer Cheese Bites

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

18 Twin Dragon Wonton Wrappers

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!

Little's Lunches

Happy Friday! I'm so ready for the weekend and for my kids to be able to sleep in tomorrow. Thursday morning was rough for all of us and I am really looking forward to a lazy day at home to recover and spend some quality time with the kids before I pack up and head to Alabama for a pretty huge cooking competition next week (more on that later!) 

Here are some ideas for next week's lunch boxes. As always, what we have leftover from dinner starts my plan of what to pack and then I fill in with whatever fruits and veggies are in the fridge. Thankfully, my kids love cold leftover pizza so that was an easy one! What's your kiddo's favorite leftover item?

 Monday: Sliced leftover roasted turkey, muenster cheese squares, cucumbers and baby tomatoes, yogurt tube, ranch, raspberries and crackers

 Tuesday: chopped leftover roasted turkey, veggie straws, yellow bell pepper, muenster cheese squares, yogurt tube, raspberries and blackberries

 Wednesday: leftover pizza, ranch, broccoli, carrots and celery, cheese cubes and mini meat sticks, applesauce

 Thursday: cucumber sticks, cornbread, pepperoni, ranch, raspberries, yogurt tube

Friday: edemame, triscuits, mushrooms, dried apricots, raspberries, yogurt tube

Chili Cheese Dog Egg Rolls

Happy Halloween!! 

I think I did it. I think I made something tempting enough to eliminate the pre- Trick or Treating dinner struggle. If your kids are anything like mine, they are going to be way too excited about Trick or Treating to willingly sit still long enough to eat anything before the bag load of sugar they're about to get tonight. So my plan of attack was to make something so tempting, they won't be able to say no. My Chili Cheese Dog Egg Rolls are crispy, cheesy and absolutely delicious. I've never met a kid that didn't like hot dogs, mine are no exception, but to wrap up all the cheesy meaty goodness in a crispy egg roll wrapper? They're going to gobble them up!
I suggest serving them with mustard, pickles and if you're spicy like me, pickled jalapeno slices!

Chili Cheese Dog Egg Rolls

6 cups vegetable oil
3 all natural, all beef hot dogs
1 ¼ cup shredded sharp cheddar cheese
¼ cup finely diced white onion
¾ cup good quality canned or leftover homemade chili
8 Twin Dragon Egg Roll Wrappers
½ cup yellow mustard
½ cup pickles (optional)

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.
Roughly chop the hot dogs into bite sized pieces. Add the chopped hot dogs, cheese, onion and chili to 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.
Fry egg rolls for 3 minutes, or until golden and crisp.
Serve with mustard for dipping, and pickles if desired
Makes 8 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!

Crispy Chicken Parm Egg Rolls

I'm so excited to be taking part in JSL Foods Fortune Noodle Blogger Recipe Challenge  to create some delicious Egg Rolls, Wontons and Gyoza! Naturally, I am putting a spin on each of these and I hope you enjoy them. First up is an Italian spin on egg rolls. My Crispy Chicken Parm Egg Rolls combine crispy fried chicken chunks and melty mozzarella cheese in a perfectly crispy egg roll shell! These come together so quickly and really are a show stopper

Crispy Chicken Parm Egg Rolls

6 cups vegetable oil
2 cups frozen breaded chicken nuggets, thawed
1 ¼ cup diced fresh mozzarella cheese
4 ounces parmesan cheese, divided
12 Twin Dragon Egg Roll Wrappers
1/4 cup chopped fresh basil
1 ½ cups warmed marinara sauce

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.
Roughly chop the thawed chicken nuggets into small pieces. Add the chopped chicken, mozzarella and 3 ounces of the parmesan cheese to 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.
Fry egg rolls for 3-5 minutes, or until golden and crisp.

Sprinkle with basil, remaining parmesan cheese and serve with warmed marinara sauce for dipping.

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!

Little's Lunches

Happy Friday! I can't believe Halloween is right around the corner. October literally flew by, right?!

Hopefully this week's post will get you through the sugar filled late night next week!

On days like Halloween, Christmas and Valentines when the kids are having class parties and treats all day long I really try to boost the protein in their lunch and breakfast to offset all the junk I know they'll get when they're celebrating. I also waited until today to buy Halloween candy so it wouldn't sit there tempting me this past week. What's the first thing you steal from your kiddos Trick or Treat bags? I don't have a big sweet tooth, but Heath Bars and Caramel M&Ms get me every time!

 Monday: Sliced Deli Ham, Babybel Gouda Cheese, shredded carrots, wheat thins, Moon Cheese, Coleslaw, dried cranberries, watermelon

 Tuesday: Triscuits, baby tomatoes, yogurt tube, edemame, cubed roasted turkey, blackberries

 Wednesday: cubed roasted turkey, pretzels, BBQ sauce, roasted broccoli, baby carrots, fruit to go bar, yogurt tube

 Thursday: Pretzels, Green Chile Ham Hush Puppies, celery and carrot slices with black olives, blackberries, apple slices, Meunster cheese squares

 Friday: Turkey and meunster cheese flatbread sandwiches, raisins, blackberries, cucumbers and cherry tomatoes

Green Chile Ham Hush Puppies with Chipotle Honey Mustard

I really think you're going to love my Southwest twist on a Southern favorite! Who doesn't love hush puppies?! Crispy fried on the outside, fluffy cornbread on the inside loaded with chunks of ham and green chiles. The only thing that could make that situation better is the Chipotle Honey Mustard sauce they're dunked in

Look at how golden and delicious! I bet you can't eat just one.

Green Chile Ham Hush Puppies with Chipotle Honey Mustard 

6 cups vegetable oil for frying

1/2 cup yellow mustard

1/4 cup honey

2 Tablespoons mayonnaise

2 Tablespoons pureed chipotle chilies in adobo sauce

2 cups flour

½ cup cornmeal

2 1/2 teaspoons baking powder

6 Tablespoons sugar

1 teaspoon garlic salt

1/4 teaspoon baking soda

1 1/2 cup buttermilk

2 large eggs

2 Tablespoons sliced green onion

1 1/2 cup diced Frick’s Quality Meats Bone In Half Ham 

½ cup chopped canned green chiles

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 yellow mustard, honey, mayonnaise and pureed chipotles. 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 sliced green onion, diced ham, chopped green chiles 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. Serve immediately with the chilled dip.

Makes 28 hush puppies

You can find Frick's Quality Meats here, on Facebook and on Instagram

#fricks #smokedmeats #itsfrickingood

Little's Lunches

Hey there and Happy Friday!! This week has been super rainy and freezing cold, so I'm looking forward to relaxing, reading and staying warm with this nugget while she snores on my lap. Beignet hates the rain, so I'm sure she won't willingly go outside the entire weekend. 

I hope these lunchbox ideas make next week easier for you! Some things I've noticed through the years of packing school lunches: dips make a difference! BBQ sauce, ranch, honey mustard, my kids love 'em all and are definitely more willing to eat new foods when they come with a dip. Also, cutting something in a new way can also make them seem more appealing. Carrot coins are just baby carrots cut into rounds, cucumbers cut into long sticks are easier to dip and look different than the typical circles - mix it up and I bet your kids will love it! 

 Monday: deli ham slices, cucumber sticks, wheat thin crackers, ranch, shredded carrots, dried cranberries, mango chunks

 Tuesday: deli ham and cream cheese tortilla roll up, raisins, coleslaw, moon cheese, kiwi

Wednesday: beef jerkey, applesauce, roasted broccoli, carrot coins, pasta salad, blackberries

Thursday: sliced apple gouda chicken sausages, pretzels, barbecue sauce, roasted broccoli and cherry tomatoes, blackberries, yogurt tube

Friday: orange wedges, fig bar, pepperoni and meunster cheese squares, green bell pepper cubes, black olives and cherry tomatoes, pretzels

Little's Lunches

Whenever I had posted Little's Lunches in the past, it was on a Monday to have fresh ideas of what to pack in lunchboxes throughout the week. This past weekend though, we were crazy busy, the kids had off of school for Columbus Day on Monday and then my daughter was home sick on Tuesday. Typical busy family life situation, right? Which is exactly why planning lunchboxes can be so difficult sometimes.....so I'm going to start posting lunchbox ideas on Friday so that by the time Monday rolls around, there's already a set of menus to pull from! Hope this helps!! 

 Monday: Harissa Honey Grilled Ham Skewers, Hawaiian Bread Roll, green beans, moon cheese, kiwi and pineapple

Tuesday: Bow Tie Pasta Salad, moon cheese, delic sliced ham, blackberries

Wednesday: cucumber sticks, breadstick, salami, Baybybel Gouda, pineapple, ranch dip

Thursday: salad, ranch, Babybel Gouda cheese, wheat thins, kiwi

Friday: Chicken Spinach Sausage slices, wheat thins, BBQ sauce, cucumber and orange bell pepper slices, pineapple, strawberries

Crock Pot Turkey Carnitas Burrito Bowls with Cilantro Lime Zoodles

My son's first pick at any fair or carnival or Thanksgiving has been, and will always be the humongous roasted turkey legs. I don't know whether it's the caveman feeling of walking around with that thing in his hand or the crazy cost that you're typically charged for one when at a festival, but he truly loves them. I don't know why it never occurred to me to buy them and make them at home, and now that I have, I can tell you it was WAY easier than I ever expected. Something seemed familiar in my mind as we were chowing down on them - something about the crispy outer edges and the tender fall off the bone meat in the middle.....

Carnitas! Of course! It reminded me of one of our favorite Mexican dishes and I knew turkey carnitas needed to happen soon. 

I'm taking part in Frick's Quality Meats Recipe Challenge and when they sent me their gorgeous Smoked Turkey Drums I was so excited to turn them into this fully loaded carnitas bowl. Instead of Cilantro Lime Rice, like the typical taco joints are serving, I used zucchini noodles. So bonus points for being gluten free, right?

Crock Pot Turkey Carnitas Burrito Bowls with Cilantro Lime Zoodles

Crock Pot Turkey Carnitas

1 cup diced onion

4 cloves garlic

1 cup pineapple orange juice

½ teaspoon oregano

1 teaspoon cumin

½ cup water

1 package (2drumsticks) Frick’s Quality Meats Smoked Turkey Drums

Cilantro Lime Zucchini Noodles

1 ½ Tablespoons olive oil

9 cups spiralized zucchini noodles

½ teaspoon salt

1 ½ Tablespoon lime juice

1/3 cup chopped cilantro

Toppings

3/4 cup pico de gallo

1/3 cup crumbled queso fresco

¼ cup sliced pickled jalapenos

1/3 cup julienned radish

1 large lime, cut into wedges

Place the onion, garlic, pineapple orange juice, oregano, cumin, water and Smoked Turkey Drumsticks in a slow cooker on low heat for 6 hours, or until the meat is tender and easily falls of the bone.

Once the drumsticks are ready, set broiler to high heat. Remove the turkey from the crockpot and shred the meat, discarding any bone or skin. Place on a large cookie sheet and broil, just until the edges are crispy, about 2-3 minutes watching closely to prevent burning.

Add the olive oil to a large sauté pan over medium high heat. Cook the zucchini noodles for 3-5 minutes, or until just tender. Add the salt, lime juice and chopped cilantro. Divide the noodles into 6 serving bowls. Top each bowl with turkey carnitas, pico de gallo, crumbled queso fresco, pickled jalapenos, radishes and lime wedges.

Serve immediately. Makes 6 servings.

You can find Frick's Quality Meats here, on Facebook and on Instagram

#fricks #smokedmeats #itsfrickingood