Apricot Habanero Hasselback Sausage Bites

Y’all! These are absolutely addicting and I cannot get enough. Don’t let “habanero” scare you off, these are sweet and tangy with a little bit of spice at the end that will have you going in for more. Millers is hosting a recipe contest and they are looking for the best recipes to wow your friends on gameday - I think this one is a winner! With only 6 ingredients, naturally gluten free and super quick to throw together this will be your new game day go-to! 

Apricot Habanero Hasselback Sausage Bites

2 teaspoons dry mustard powder

2 Tablespoons brown sugar

¼ cup apricot preserves

½ cup Miller’s Habanero Banana Pepper Sauce

1 package chicken apple sausages (fully cooked, 12 ounce package)

2 Tablespoons thinly sliced green onion

 

Preheat oven to 425° and line a large sheet pan with parchment paper.

In a large mixing bowl, whisk together mustard powder, brown sugar, apricot preserves and Miller’s Habanero Banana Pepper Sauce.  Pour half of the mixture into a small serving bowl and set aside.

Place one of the sausage links on a cutting board and lay a chopstick along both of its long sides. Using a sharp knife, slice every ¼ inch along the length of the sausage, stopping when your knife reaches the chopsticks so the link stays intact along the bottom. Slice the links fully into 1-inch bite-sized pieces (about 3 rings per piece) and repeat with the remaining links.

Place the sausage bites into the large bowl with the remaining sauce and toss to evenly coat.

Bake for 18-20 minutes, or until the edges are crisp and well browned. Place on a serving platter with the reserved dipping sauce, sprinkle with green onion and serve immediately.

 

You can find Miller's Banana Pepper Sauce at Whole Foods, Wegmans or Amazon 

You can follow Miller’s on Facebook or Instagram

#betterwithmillers #millersrecipechallenge #anythingbutbland

  

Sweet & Spicy Bacon BLT Sliders

 

Sweet & Spicy Bacon BLT Sliders

 1 cup Desert Pepper Peach Mango Salsa

1 package low sodium bacon

¾ cup mayonnaise

1 clove garlic

½ cup sliced green onion

¼ cup parsley

8 toasted Sweet Hawaiian style slider buns

8 tomato slices

¼ teaspoon salt

¼ teaspoon pepper

8 lettuce leaves

 

Place the Desert Pepper Peach Mango Salsa in a small food processor and puree until smooth. Pour the salsa into a small saucepan and cook, over medium low heat, until reduced, for about 12 minutes. Once the salsa has thickened, remove from the heat and set aside.

 Heat the oven to 400º and line two cookie sheets with foil. Place an oven safe cooling rack in each, lightly spray them with non-stick cooking spray, and evenly lay the bacon slices in a single layer on the racks.  Place in the oven for 15 minutes.

 In a small food processor puree the mayonnaise, garlic, green onion and parsley until smooth.

 Remove the bacon from the oven. Flip each piece over and brush with the salsa and place back in the oven for another 15 minutes, or until the bacon is crisp.

To serve, spread the mayo mixture onto the toasted slider buns. Top each bottom bun half with the tomato slices, salt and pepper, lettuce and bacon.

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

Pretzel & Bratwurst Nachos with Apple Jalapeno Pico

My last entry for the Desert Pepper Trading Co Blogger Recipe Contest might be my favorite. This is Oktoberfest, gameday and fall flavors in one delicious package! Pretzels, bratwurst and queso with a bright and spicy apple jalapeno pico de gallo? Sign me up!

Pretzel & Bratwurst Nachos with Apple Jalapeno Pico

1 Tablespoon butter

1-pound fresh bratwurst sausage

¾ cup green apple, diced

1 large fresh jalapeno, chopped

¼ cup minced red onion

1 Tablespoon apple cider vinegar

1/8 teaspoon salt

1 ½ cups Desert Pepper Chile Con Queso

2 teaspoons mustard powder

8 ounces Pretzel chips

 

Melt the butter in a large skillet over medium high heat. Add the bratwurst to the pan and break apart as it’s cooking, allowing it to crumble as it cooks. Cook for about 10 minutes until the meat has browned.

 In a small mixing bowl, stir together the diced apple, jalapeno, red onion, vinegar and salt.

Heat the Desert Pepper Chile Con Queso in a small sauce pot over medium low heat until warmed through, stirring frequently. Whisk in the mustard until smooth and keep warm.

To assemble, lay the pretzel chips on a large sheet pan. Drizzle with queso, sprinkle with bratwurst and top with the apple jalapeno salsa. Serve immediately. 

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

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

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.

 

Charred Scallion Labne with Cajun Macque Choux Corn and Crispy Andouille

Growing up in South Louisiana, Macque Choux (a sauteed corn dish) was one of my favorite side dishes and now that it's finally summer corn season I turned that idea into a dip. Charred green onion Labne is the base and crispy spicy andouille bits top it off. Whether you serve it with grilled bread, veggies, pita or chips I promise you it won't last long!

I am one of 30 bloggers competing in the The Karoun Dairies Blogger Recipe Challenge and this is my Appetizer entry. I had never tried Labne before and I am so glad they selected me to compete and generously sent me their products to work with. Labne is my new favorite foodie find and it will definitely be making a regular appearance in my kitchen from now on. It is super thick and rich and it's almost like cream cheese and yogurt had a baby. It's not too tangy or overly strong either, so if you're scared of regular greek yogurt this is the perfect substitute!

Charred Scallion Labne with Cajun Macque Choux Corn and Crispy Andouille

1 large bunch green onions (about 7)

½ cup andouille sausage, diced into ¼ inch cubes

¼ cup diced red onion

¼ cup diced red bell pepper

2 large garlic cloves, thinly sliced

1 cup frozen fire roasted corn kernels

¼ cup diced tomato

1 ¼ teaspoons Cajun seasoning 

1 cup Karoun Mediterranean Labne

Preheat a grill pan or outdoor grill to medium-high heat. Spray the green onions liberally with olive oil cooking spray and grill for 5-7 minutes, or until well charred and softened. Set aside and allow to cool completely.

In a large cast iron skillet over medium high heat, cook the andouille sausage until the fat is rendered and the sausage is browned and crisp around the edges. Using a slotted spoon remove the sausage from the pan and place on a paper towel lined plate to drain. 

To the same skillet add the chopped onion and bell pepper and sauté for 3 minutes, or until the vegetables soften. Add the garlic and continue to cook, stirring often, for 2 minutes. Stir in the corn, tomatoes and ½ teaspoon of the Cajun seasoning and cook for 3 minutes. 

Place the charred green onions, Labne and remaining Cajun seasoning in the bowl of a food processor and puree until smooth. Pour the mixture into a serving bowl, place the corn mixture in the middle and sprinkle with the andouille. Serve with grilled bread, pita, chips or crackers.

 

      You can follow Karoun Dairies to find recipes and more on their  Website, on Facebook, Instagram and  Twitter 

Green Chile Bacon Beignets with Roja Ranch Dip

This is my second entry for 505 Southwestern's “25 Years of Flavor” Recipe Contest and I think it’s a winner. I combined my two favorite things- Tex-Mex and Cajun flavors and mashed them together to create fluffy fried batter full of bacon and roasted green chiles dunked in an enchilada ranch dipping sauce. I can’t think of anything better right now and I’m really hoping the judges agree!

Green Chile Bacon Beignets with Roja Ranch Dip

1 cup 505 Southwestern Hatch Valley Red Enchilada & Tamale Sauce

1 cup ranch dressing 

2 cups flour

½ cup cornmeal

6 Tablespoons sugar

2 teaspoons Cajun seasoning

2 ½ teaspoons baking powder

1/4 teaspoon baking soda

1 cup buttermilk

2 large eggs

¼ cup sliced green onion

1 ½ cups 505 Southwestern Flame Roasted Green Chile

1 cup chopped cooked bacon

In a small bowl whisk together the Red Enchilada & Tamale Sauce and ranch dressing. Place in the fridge to chill.

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 360° over medium high heat.

In a small mixing bowl whisk together the flour, cornmeal, sugar, Cajun seasoning, baking powder, and baking soda. In a separate large mixing bowl, whisk together the buttermilk, eggs, green onion, Green Chiles and bacon. Add the flour mixture to the wet mixture and stir until just barely 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 Roja Ranch for dipping. Makes 45 beignets.

 

Chicken Al Pastor Taquitos with Tomatillo Garlic Ranch

This is my entry for 505 Southwestern's 25 Years of Flavor Recipe Contest. I took two of their salsas and made taquitos with an Al Pastor spin. Shredded chicken is cooked down in a pineapple mango salsa and all wrapped up in crispy oven baked corn tortillas. Top them off with a Tomatillo Garlic & Lime Ranch sauce and crumbled cotija cheese and dig in!

 Chicken Al Pastor Taquitos with Tomatillo Garlic Ranch

1-pound boneless skinless chicken breast, cut into 2-inch cubes

½ cup diced onion

1 cup 505 Southwestern Pineapple Mango Jalapeno Salsa

1 teaspoon cumin

1 Tablespoon (2 packets) Latin seasoning blend with achiote

½ teaspoon salt

12 corn tortillas

½ cup 505 Southwestern Tomatillo Garlic & Lime Salsa

½ cup packed cilantro leaves

¼ cup Ranch dressing

½ cup crumbled cotija cheese

1 lime, cut into wedges

Combine the chicken, onion, Pineapple Mango Jalapeno Salsa, cumin, spice blend and salt in a large sauce pot. Cover the pot and place over medium low heat. Cook for about 30 minutes, stirring occasionally until the chicken is cooked through and easy to shred. Using two forks, shred the chicken and stir to coat evenly with the sauce and set aside to cool slightly. 

Set the oven to 400° and generously spray a foil lined cookie sheet with olive oil spray. Place about ¼ cup of the chicken mixture on each tortilla, roll tightly and place seam side down on the oiled cookie sheet. Spray the tops of each taquito and place in the oven for 15 minutes, or until browned and crisp.

Puree the Tomatillo Garlic & Lime Salsa, cilantro leaves and Ranch dressing until smooth in a small food processor. 

Place the taquitos on a platter. Drizzle with some Tomatillo Garlic Ranch sauce, sprinkle with the cheese and serve with lime wedges and remaining Tomatillo Garlic Ranch sauce for dipping.

Greek Salad Style Tot-chos with Chimichurri Drizzle

I saved the best for last. This is my final entry for the Big Mountain Foods Recipe Challenge and it is by far my favorite! My son, who is home sick, ate half of this tray and said "I like staying home sick way better than being at school" and he didn't mean hanging out with mom. It was these tot-chos that had my bottomless pit teenage son smiling.

I tossed frozen tots with greek seasoning and baked them till crispy. Loaded them down with Big Mountain Foods CauliCrumble Veggie Grounds, hummus, fresh veggies and the most delicious chimichurri sauce. These are so so delicious I promise you would never guess they're vegan!

Greek Salad Style Tot-chos with Chimichurri Drizzle

 2 pounds frozen potato tots

2 teaspoons Greek seasoning spice blend

½ cup packed fresh Italian parsley leaves

1 small garlic clove

1 teaspoon dried oregano

1 Tablespoon red wine vinegar

1/8 teaspoon red pepper flakes

1/8 teaspoon kosher salt

1/4 cup extra-virgin olive oil

1/8 teaspoon cumin

1 cup Big Mountain Foods CauliCrumble Veggie Grounds

½ cup roasted garlic hummus

1/3 cup chopped tomato

1/3 cup chopped cucumber

2 Tablespoons chopped kalamata olives

2 Tablespoons chopped pepperoncini peppers

 

Preheat your oven to 425 degrees F.

Spread the frozen tots out evenly on a large cookie sheet and bake for 10 minutes. Remove the pan from the oven and sprinkle the tots with the Greek seasoning, tossing to combine. Place in the oven for another 10 minutes, or until evenly browned and crispy.

While the tots bake, make the Chimichurri sauce. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, oil, and cumin in a mini blender or small food processor and puree until smooth.

Heat the CauliCrumble Veggie Grounds in the microwave according to the package instructions.

When the tots are crisp remove them from the oven and place them on your serving plate. Drizzle with hummus, top with CauliCrumble Veggie Grounds, tomato, cucumber, olives and pepperoncini peppers. Drizzle with Chimichurri sauce and serve immediately.

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

#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Hearts of Palm Coconut Lime Ceviche with Asian Fusion Plantain Chips

Hearts of Palm Coconut Lime Ceviche with Asian Fusion Plantain Chips

1 (8 ounce) bag plantain chips

1 Tablespoon Serious Foodie Asian Fusion Sweet/Spicy Rub

1 jar (6 ounces) Serious Foodie Sri Lanka Coconut Lime Hot Sauce

Juice of 1 lime

1 (14.5 ounce) can hearts of palm, drained and chopped into bite sized pieces

½ cup diced jicama 

½ cup diced cucumber

1 jalapeno, seeded and minced

¼ cup minced red onion

Preheat oven to 300 degrees and line a large cookie sheet with foil.

Pour the chips out in a single layer on the cookie sheet and spray lightly with olive oil cooking spray. Sprinkle with half of the Asian Fusion Sweet/Spicy Rub, flip over and repeat the process to the other side of the chips. Place in the oven for 7-10 minutes. Set aside to cool.

In a large bowl stir together the Serious Foodie Sri Lanka Coconut Lime Hot Sauce, lime juice, hearts of palm, jicama, cucumber, jalapeno and red onion. Pour the mixture into a serving bowl and serve with the seasoned toasted plantain chips.

You can follow The Serious Foodie on their website  on Facebook  on Instagram  and Twitter

#SeriousFoodieRecipeChallenge #SeriousFoodie #BitesAroundTheWorld

Chinese BBQ Puff Pastry Sausage Rolls with Sweet Chili Cilantro Sauce

I am taking part in “The Serious Foodie Blogger Recipe Challenge” and I have to say that I have been blown away by the products they sent me to work with! These spices and sauces pack some serious flavor and I have really enjoyed working with them! First up is my Appetizer entry -  "Chinese BBQ Puff Pastry Sausage Rolls with Sweet Chili Cilantro Sauce". Flaky buttery puff pastry surrounds a Chinese BBQ spiced sausage that is completely addictive thanks to brown sugar, sesame, ginger, star anise, sichuan chili, tangerine zest and loads of other spices that will make your house smell amazing. After a dunk in the sweet, spicy and tangy Vietnamese Sweet Chili Hot Sauce you'll wish you made 2 batches!

Chinese BBQ Puff Pastry Sausage Rolls with Sweet Chili Cilantro Sauce

1 pound ground pork

½ pound ground chicken

1/3 cup finely minced shallot

1/3 cup plus ½ teaspoon The Serious Foodie Chinese BBQ Spice Rub

2 eggs, divided

1 box puff pastry (2 sheets), thawed but still cold

2 Tablespoons minced cilantro

1 (6 ounce) jar The Serious Foodie Vietnamese Sweet Chili Hot Sauce

Preheat oven to 400˚F and line a large baking sheet with parchment paper.

In a large bowl, mix the pork, chicken, minced shallot, 1/3 cup Chinese BBQ Spice Rub and 1 of the eggs together.

In a separate small bowl, whisk together the remaining egg with a few tablespoons of water.

Gently unfold the puff pastry sheets on a lightly floured board and cut each piece in half lengthwise.

Place ¼ of the meat mixture in a log shape along the bottom long sides of each of the puff pastry sheets.

Brush the top long sides with egg wash and roll, sealing the sausage mixture inside and letting the egg wash act as the glue.

Cut each roll into 8 equal sections, place on the prepared baking sheet and brush with the remaining egg wash.

Sprinkle with the remaining Chinese BBQ Spice Rub and place in the oven to bake for 25 – 30 minutes, or until the rolls are golden brown on top and the meat is cooked through.

In a small serving bowl whisk together the cilantro and Vietnamese Sweet Chili Hot Sauce.

Serve the rolls hot with dipping sauce.

You can follow The Serious Foodie on their website  on Facebook  on Instagram  and Twitter

#SeriousFoodieRecipeChallenge #SeriousFoodie #BitesAroundTheWorld

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

Mushroom Marsala Meatball Skillet

This 20 minute, one skillet dish is my second entry in the Rosina’s Everything Italian Recipe Contest.

A quick Marsala Mushroom Sauce makes these little meatballs completely delicious on their own with some good bread to soak up all the yummy sauce with or serve it over mashed potatoes, pasta or rice for a full entrée. Either way, they might be my family's new favorite!

 Mushroom Marsala Meatball Skillet

4 tablespoons butter

½ cup diced yellow onion

2 large garlic cloves, minced

1 pound baby Portobello mushrooms, sliced

3 tablespoons flour

½ teaspoon salt

3/4 teaspoons pepper

3/4 cups Marsala wine

2 cups chicken stock

1 (26 Oz.) package Rosina Italian Style Meatballs

1 1/2 teaspoon balsamic vinegar

1/4 cup parsley, chopped

In a large skillet, over medium-high heat, melt the butter.

Add the onion, garlic and mushrooms and sauté about 10- 12 minutes. Once the mushrooms have softened, sprinkle them with the flour, salt and pepper and cook for 1 minute. Pour in the Marsala wine and cook for 3 minutes, or until almost all of the liquid has evaporated. Add the chicken stock and meatballs and allow to cook for 10 minutes, or until the meatballs are completely heated through.

Stir in the balsamic vinegar and sprinkle with parsley. 

These are delicious served as an appetizer by themselves, or on pasta, mashed potatoes or rice.

Garlic Bread Artichoke Meatball Sliders

 Have you ever seen frozen meatballs look so good?! Brioche slider buns get toasted with garlic butter and layered with a quick and creamy lemon aioli, meatballs, jarred artichoke tapenade and baby arugula for a slider that looks like a million bucks, but only takes 20 minutes to make! I think these will be my go-to app for homegating, tailgating, Friendsgiving and holiday parties!

 This is my entry for the Rosina’s Everything Italian Recipe Contest

Garlic Bread Artichoke Meatball Sliders

Lemon Aioli:

½ cup mayonnaise

1 garlic clove, finely minced

¼ teaspoon black pepper

1 Tablespoon lemon juice

 

1 (26 oz) bag frozen Rosina Italian Style Meatballs

 

Garlic Bread Slider Buns:

16 Brioche slider buns

2 Tablespoons melted butter

½ teaspoon garlic salt

 

1 ¼ cup jarred Artichoke tapenade spread

2 cups baby arugula

 

Pre-heat oven to 425 degrees.

To make the Lemon Aioli whisk together the mayonnaise, garlic, black pepper and lemon juice.

Prepare the meatballs as directed on the package.

Lay the tops of the slider buns on a foil lined cookie sheet. Brush the tops with the melted butter and sprinkle evenly with the garlic salt. Place on the oven’s top rack and bake, until slightly browned and toasted, about 5 minutes. Once toasted, spread lemon aioli on the cut, untoasted sides of the bun tops.

Spread the bun bottoms with artichoke spread, top with baby arugula leaves, meatballs, and the toasted bun tops. Serve immediately.

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 Salad Crispy Wonton Cups

Anything bite sized and this cute is always fun to serve to guests. These crispy wonton shells are so easy to make and can be made ahead of time if needed!

Chicken Salad Crispy Wonton Cups

16 wonton wrappers

2 Tablespoons Lucky Foods Seoul Kimchi Mayo

1 Tablespoon honey

1 Tablespoon rice wine vinegar

1 Tablespoon extra-virgin olive oil

2 teaspoons roasted sesame seeds

2 cups romaine lettuce, sliced thinly

1 cup shredded rotisserie chicken, cut into bite sized pieces

Begin by preheating your oven to 350 degrees F.

Lightly spray a mini muffin pan with cooking spray. Gently press the wonton wrappers into the mini muffin pan and bake until the edges of the wontons just start to brown; about 5-8 minutes. Remove pan from the oven and set aside to cool. 

In a medium mixing bowl, whisk together the Lucky Foods Seoul Kimchi Mayo, honey, rice wine vinegar and olive oil until smooth. Add half of the sesame seeds, the lettuce and chicken to the bowl and toss gently to evenly coat in the vinaigrette. 

Spoon a heaping Tablespoon of the salad mixture into each wonton cup. Sprinkle with the remaining sesame seeds and serve immediately.

You can follow Lucky Foods on their website, Facebook and Instagram

#eatluckyfoods #luckyfoodsrecipechallenge