Want me to let you in on a little secret? Ryan does not like mozzarella sticks. Want me to let you in on another secret? Despite the fact that he claims he does not like mozzarella sticks, Ryan loved these. And so did my in-laws and our friends.  Basically they were the hit of our Super Bowl party. They take a little more effort then cooking frozen, pre-made mozzarella sticks but trust me one bite of the crispy, cheesy goodness and you’ll never buy the frozen variety again.

One of the problems that I usually have when I make mozzarella sticks is the cheese coming out during the frying process. That is where these differ. These mozzarella sticks are wrapped in wonton wrappers and then coated in panko bread crumbs before frying. The panko ensures that the outside is crispy and crunchy. The wonton wrapper ensures that none of the cheese oozes out when you are cooking them. Problem solved.

Serves 4

You will need:

• 1 cup panko bread crumbs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 8 sticks of mozzarella string cheese, cut in half
• 16 wonton wrappers
• bowl of water
• 1 egg, beaten
• oil for frying

1. Combine the panko, salt and garlic powder together in a bowl.
2. Place one piece of mozzarella in a wonton wrapper. Dip your finger in the water and run along the edges of the wrapper. Fold the wrapper around the mozzarella so that it is completely closed. Dip into the egg. Dredge in the panko mixture to coat completely. Repeat with remaining ingredients.
3. In a large pot heat 1 inch of oil to 350 degrees. Fry mozzarella sticks, in batches if necessary, until golden brown, 2 to 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with kosher salt. Serve.

Enjoy!

With the Super Bowl just around the corner, I’ve got a plethora of recipes floating around in my head.  From a new recipe for wings, to more dips to these scrumptious, crispy wontons. I’ve had these wontons in my head for quite some time and yesterday, when my little man went down for a nap, I finally got the chance to try them out. They were easy, delicious and gone in a split second. Everything a good Super Bowl snack should be.

I originally was going to simply make guacamole wontons sans bacon but when I opened the refrigerator to get the wonton wrappers I saw the bacon. EUREKA! Guacamole and bacon is like a match made in heaven. Guacamole Bacon burgers anyone? But to take the guacamole and the bacon and put that inside a wonton wrapper and fry until crispy and golden, man oh man. It was like a little pocket of heaven.

Makes about 12 wontons

You will need:

• 4 slices bacon
• 2 medium avocados
• 2 teaspoons lime juice
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 red onion, minced
• 1/2 teaspoon kosher salt
• 12 wonton wrappers
• oil for frying

1. Cook bacon in a skillet over medium heat. Transfer to a paper towel lined plate and allow to cool. Once cool crumble into pieces.
2. Cut the avocados in half lengthwise and remove the pit. Scoop the flesh of the avocado into a bowl. Mash the avocado with a fork, until mostly smooth.
3. Mix in lime juice, cumin, chili powder, red onion and salt. Stir in bacon. Chill for at least 30 minutes to give the flavors a chance to meld.
4. When you are ready to cook the wontons, place 1 heaping teaspoon of the guacamole in the center of the wonton wrapper. Dip your finger into a bowl of water and run your finger along the edges of the wrapper. Fold bottom corner of the wrapper over the filling  and press all edges to close the wrapper, you’ll have a triangle. For presentation purposes, with the top of the triangle facing away from me, I folded up the left and right corners, but it is not necessary.
5. Heat 1 inch of oil in a pan to 350 degrees. Fry wontons, in batches if necessary, until golden brown. About 1 minute. Transfer to a paper towel lined plate and sprinkle with kosher salt. Allow to cool several minutes. Serve.

Enjoy!

We had our first snowfall of the year on Sunday. I had been waiting for snow for quite some time. I love snow days. I love how cozy they are. I love how the world gets silent when the snow falls. I love sipping hot chocolate and making snow angels. However, I must say there is one thing I do not like about snow days. I do not like when snow days happen to fall on the day that I scheduled a massage. So instead of relaxing and spending the day in the spa, I spent the afternoon in the kitchen making these comforting meatballs. After eating them I almost forgot about the massage. Almost.

Anything with roasted garlic is bound to be a favorite in our home. And these meatballs are no exception. The garlic is sweet and fragrant. The herbs add a lovely earthy flavor. And the turkey that the recipe calls for makes a meatball that is much lighter than the traditional beef meatball. While I served these meatballs for dinner with mashed potatoes, gravy and green beans, I think that with some toothpicks stuck in them these would make the perfect addition to any cocktail party or say… the perfect snack after a rescheduled massage.

Makes about 15 meatballs

You will need:

• 1 bulb (or head) of garlic
• 1 tablespoon butter
• 1 teaspoon lemon juice
• sprinkle kosher salt
• 1 pound ground turkey
• 1/2 cup chopped shallots
• 1 egg
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 1/4 cup olive oil

1. Preheat oven to 400 degrees.
2. Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place bulb on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
3. Reduce oven temperature to 350 degrees.
4. Combine turkey, shallots, egg, rosemary, sage, thyme, kosher salt and pepper in a bowl. Use a fork to remove garlic cloves from the skin and add to the mixture. Mix well. Roll into approximately 15 meatballs.
5. Place meatballs in a baking dish. Drizzle olive oil over the top. Bake in 350 degree oven for 30 minutes. Turn on the broiler for 5 minutes to brown. Serve.

Enjoy!

Alright, so I know I just said on my last post that I should be eating healthy snacks. But what I didn’t say was that I should be eating healthy snacks all the time. You see, a girl is allowed a splurge every now and then. Although the way that I like to splurge on jalapeno poppers would probably be considered obscene by some. There is just something so good about the spicy jalapeno, the melted cream cheese and the crispy, salty breading. Just typing about them makes me want to go make some more right now. It’s a good thing, or not depending on how you look at it, that these are super easy to make.

With all of my talk about how obsessed I have been with jalapeno poppers throughout this pregnancy, I was surprised when I looked through my recipe index and noticed that I did not post a recipe on the blog for them. Sure I have these bacon filled gems, oh and you cannot forget these ones loaded with chorizo, or my most recent mac n’ cheese but there is far little that compares to the original. Simply put: These. Are. Heaven.

Makes 8

You will need:

• 4 fresh jalapenos, sliced in half lengthwise, seeds and stems removed
• 4 ounces cream cheese softened
• 1/2 cup all purpose flour
• 1 egg
• 1/4 cup milk
• 1/2 – 2/3 panko bread crumbs
• 1 teaspoon granulated garlic
• 1/2 teaspoon salt, plus more as needed
• oil for frying

1. Divide cream cheese evenly and press into jalapenos.
2. Set up an assembly line with flour in one bowl, beat the egg and milk together in another bowl. In a third bowl combine 1/2 cup panko, granulated garlic and 1/2 teaspoon salt.
3. Dredge the the cream cheese stuffed jalapenos in the flour, dip in the egg and then press into the bread crumbs until completely coated. Repeat with all jalapenos adding more bread crumbs if needed. Place on a plate, cover and refrigerate for at least 30 minutes to allow to set.
4. When you are ready to fry the jalapenos, heat 2 inches of oil in a pot over medium-high heat. When it reaches 350 degrees, or when bread crumbs sizzle if dropped into the hot oil, fry the jalapeno peppers until golden brown. About 3 minutes. Use a slotted spoon to transfer them to a paper towel lined plate. Sprinkle with kosher salt. Allow to cool a couple minutes and serve.

Enjoy!

With only 5 or so weeks left of this pregnancy, I’ve reached the point where I can’t eat 3 large meals a day. Instead I need to snack. As much as I want to snack on Oreos, french fries, potato chips and a host of other things that I dreamed of eating day and night while pregnant, the truth of the matter is I should be eating stuff that is a little bit healthier. Something that satisfies my need to snack as well as my tummy. This protein packed, spicy hummus does just that.

Not only is this the perfect food for a snacking pregnant woman, it also happens to be a really good party dip. Whether it be a super bowl party, world series party or a night with the girls. It really is a crowd pleaser, just make sure you keep an eye on the heat. I used two chipotle peppers and it was a tad bit spicy. If you like things a little less spicy use 1 pepper.

While this dip would be great with veggies or pita chips, I actually decided to fry some flour tortillas and sprinkle them with salt and cumin. It was a nice twist, and super easy to do. Just slice the flour tortillas into triangles and fry them until golden, 1 – 2 minutes.

Makes about 1 1/2 cups

You will need:

• 1 (15 ounce) can garbanzo beans, 3 tablespoons of the liquid reserved
• 1 tablespoon olive oil
• 1 – 2 chipotle peppers in adobo
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1 teaspoon lime juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon lime zest

1. Combine garbanzo beans, reserved liquid, olive oil, chipotle peppers, paprika, cumin, lime juice and kosher salt in a food processor. Pulse until smooth.
2. Transfer the hummus to a bowl, sprinkle with lime zest. Cover and refrigerate for 1 hour.  Serve.

Enjoy!

One of the things I see a lot of when October rolls around is recipes for pumpkin butter.  After a few years of seeing the recipes, but never actually trying it,  I decided to give it a shot.  You will find many of the traditional ingredients in this recipe that you find in many other pumpkin butter recipes but in the spirit of the belief that “chocolate makes everything better”, I add a bit of dark chocolate for a twist.  The result is a butter with all the tastes of fall that also happens to be perfect for breakfast or dessert.

I want to thank everyone for participating in the Le Creuset Giveaway last week. And thank you for all of your kind words about the anniversary. While I wish I had an “in” with Le Creuset so I could give each of you one of the French ovens unfortunately I could only choose one winner. I’ve contacted the winner via email and once I have confirmed that the email address is valid and I am able to ship to them, I’ll post the winner on the giveaway post.

I really do appreciate each and every one of you and while you might not win the giveaway, this dark chocolate pumpkin butter might help you feel a bit better.

Makes about 2 cups

You will need:

• 1 (15 ounce) can pumpkin puree
• 1/2 cup apple juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/3 cup packed light brown sugar
• 1 ounce bittersweet chocolate, chopped
• 1/4 teaspoon vanilla extract

1. Combine all ingredients together in a small saucepan over medium heat. Bring to a slight boil. Reduce heat to low and continue to cook, stirring occasionally for 30 minutes or until butter thickens.
2. Allow to cool to room temperature, spread on toast, crackers or use as a dip for fruit. Store any leftovers in a covered container for up to a week.

Enjoy!

Football season is back. I can’t say that I’m all that excited to watch the games, however, as I have mentioned before, I am quite excited for football season because it means football food. It mean’s chicken wings, guacamole, chips and potato skins. And it means that I get to cook all of this food and share it with family and friends which is my favorite part. Although eating it, especially when it is as good as this dip, isn’t half bad either.

I got this idea from a friend who always makes a black bean dip for her parties. I never got her recipe, but I remembered the flavors pretty well and decided to give it a whirl with a few twists of my own. I added some jalapenos and habanero salsa because I love heat as you probably know. And then I sprinkled some pepper jack cheese over the top and baked the whole thing until bubbly. It’s cheesy, spicy, black bean goodness.

If you like hot dips but want a non-vegetarian version try this Hot Chorizo Dip. It’s sure to be a crowd pleaser too.

Serves 4

You will need:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 jalapeno, diced
• 1/2 yellow onion, diced
• 1 (15 ounce) can black beans, drained
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 2 tablespoons habanero salsa
• 1/2 cup shredded pepper jack cheese

1. Heat olive oil in a skillet over medium heat. Add garlic, jalapeno and onion to the pan and cook until softened. About 5 minutes.
2. While you are cooking the jalapeno mixture, pour the black beans into a bowl and mash slightly with a fork.
3. Once jalapeno mixture is softened, stir in black beans, chili powder, cumin, salt and salsa. Cook 3 – 5 minutes or until bubbling.
4. Spoon the dip into an oven proof baking dish. Sprinkle pepper jack cheese over the top. Place under the broiler and broil for 5 minutes or until the cheese is browned and bubbly.
5. Serve immediately.

Enjoy!

I know, I know, my last recipe showcased zucchini too but here’s the thing, I went to the farmer’s market to buy some of the last bit of summer’s zucchini and they were huge not to mention half of what I would’ve paid had I bought the much smaller ones at the grocery store. So I made the executive decision to buy 4 of them knowing how versatile zucchini is. As a result, Ryan and I have been eating it with just about every meal. Or in my case, I’ve been eating this bread for just about every meal. Hey it is made with a vegetable.

I had seen recipes combining chocolate and zucchini before but I had never tried it myself. Since I had an abundance of zucchini I figured why not give it a try, if it doesn’t work out I’ll just make regular zucchini bread. And since I was experimenting I decided to not just add cocoa powder to the mix, but also folded some dark chocolate chips in too. The result was perfectly chewy, chocolaty bread with bits of melted chocolate throughout. Seriously, one try and you tell me that you wouldn’t be eating it for every meal too.

Makes 1 loaf

You will need:

• 2 cups shredded zucchini
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon iodized salt
• 1/4 cup dutch process cocoa powder
• 3 large eggs
• 2/3 cup granulated sugar sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted and cooled
• 1/2 cup dark chocolate chips

1. Preheat oven to 350 degrees.
2. Place shredded zucchini in paper towels and squeeze to remove the excess moisture. Set aside.
3. In a medium bowl whisk together flour, baking soda, salt and cocoa powder.
4. In another bowl, whisk together eggs, sugar, vanilla and butter. Stir in zucchini. Whisk in flour mixture gradually. Fold in the chocolate chips. Batter will be thick.
5. Grease a 9 1/2 x 5 1/2 loaf pan with a little butter and spoon in the mixture. Cook 50-60 minutes or until a toothpick inserted comes out clean.
6. Remove from oven, cool in pan for about 30 minutes. Remove from pan, place on cooling rack and cool completely before slicing.

Enjoy!

Since today marks the start of Labor Day weekend, I wanted to share a recipe that would showcase all of my favorite summer flavors but also something that was super easy to put together.  These stuffed avocados are just that. A quick home made pico de gallo made with perfectly ripe tomatoes is stuffed into creamy avocados and then the whole thing is drizzled with lime juice for a burst of citrus flavor. It’s the perfect way to celebrate Labor Day.

When I was a little one I used to think that Labor Day was the day that all pregnant women went into labor. It makes total sense to a kid. However, as I sit here a little more round then I usually am, I can say that I am glad that that is not the case. Not that I’m not ready to meet our little man. I certainly am. We’re just not quite ready to bring him home yet, AKA the nursery isn’t done. We haven’t even started. It is still a guest room/office/Christmas decoration storage room. So this Labor Day, I think I will begin preparing for my upcoming labor day by getting the nursery ready. However, I do suppose I will make time for a few of these stuffed avocados. Judging by all the dancing around he does after I eat one, baby boy seems to like them.

Serves 4

You will need:

• 3 roma tomatoes, seeded and diced small
• 1 jalapeno, seeded and diced small
• 1/4 cup finely diced yellow onion
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon kosher salt
• 2 avocados, pits removed
• juice of 1 lime

1. Combine tomatoes, jalapeno, onion, cilantro and koshers salt in a bowl. Mix well. Cover and refrigerate for at least 1 hour.
2. When ready to serve, scoop the pico de gallo into the hole where the pit was in the avocados. Squeeze lime juice over the top. Sprinkle with a little kosher salt if desired. Serve.

Enjoy!

No, your eyes are not deceiving you, this is another hatch pepper recipe. The truth of the matter is, I am finding myself slightly obsessed with these. I mean seriously. I stepped into the grocery store on Sunday and walked straight to them as if all of the people in the store were going to flood the bin and take them all. That was not the case of course, I was able to buy plenty, which is probably a good thing because I am going to need them to make this spread as often as possible.

I want to thank Connie who left a comment on my last recipe informing me that hatch chilies do come in different heat levels. It made it less surprising when my eyes started watering after I took a big bite of this batch of roasted peppers before I removed the seeds. However, after I removed the seeds the heat calmed down a bit. It calmed down even more when I mixed them with cool cream cheese. It left just a little kick and plenty of smokey roasted pepper flavor.

Makes 8oz

You will need:

• 4 hatch chile peppers, washed and dried
• 8 ounces cream cheese, softenend
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• crackers or bread

1. Preheat oven broiler with the rack 6 inches away from the top of the oven. Line a baking sheet with aluminum foil and place the chilies on baking sheet. Broil for 6 – 10 minutes per-side or until the chilies are blackened.
2. Transfer blackened chilies to a brown paper bag and close tightly. Allow the peppers to sweat for 15 minutes.
3. Using gloves, carefully remove the skin, seeds and stem of the roasted peppers. Chop.
4. In a bowl combine the softened cream cheese, chopped peppers, cumin, salt and garlic powder. Mix well. Cover and refrigerate for 20 minutes to let the flavors mingle.
5. Use a knife to spread onto crackers or bread.

Enjoy!