Cream Cheese Beef Enchiladas

Cream Cheese Beef Enchiladas are requested for dinner often by my family. they're incredibly easy to form and have all those amazing Mexican flavors!

Happy Friday, friends! with great care you recognize , this post was alleged to go live yesterday morning. for a few reason it didn’t publish and that i didn’t notice it so far , so here i'm getting it on the blog today for you.

Cream Cheese Beef Enchiladas
Cream Cheese Beef Enchiladas

You guys know i am keen on Mexican food. it's the best! Tacos will always be my favorite , but when I’m feeling like something different i'm going for enchiladas! hamburger enchiladas to be exact. I know, i do know tons of you think that hamburger enchiladas aren’t authentic Mexican enchiladas. Well, i feel they're .

With all that trial and error (really never error because they were all delicious) i noticed it had been the straightforward recipe, with simple ingredients that was the winning combo. That’s once I created these cheese Beef Enchiladas. they're SO amazing and definitely the enchiladas I make the foremost . The filling is so yummy and therefore the cheese just takes it to all or any sorts of delicious levels.

Cream Cheese Beef Enchiladas

INGREDIENTS:

  • 1 pound lean ground beef
  • 4 ounces cream cheese, softened
  • 2 cups mild salsa, divided
  • 1 Tablespoon low-sodium taco seasoning
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ cup water
  • 2 cups shredded colby-jack cheese, divided
  • 8 (8-inch) flour tortillas (sometimes I use corn tortillas instead. Both are delicious)
  • 2 green onions, thinly sliced

INSTRUCTIONS:

  1. Preheat oven 350 degrees F. Spray a 9x13 inch baking pan with cooking spray. Set aside.
  2. In a large non-stick skillet, cook and crumble ground beef over medium-high heat until browned. Drain any grease. Add cream cheese, ½ cup salsa, taco seasoning, chili powder, cumin and water. Bring to a small boil, then reduce heat to low and cook 5 more minutes or until thoroughly heated. Remove skillet from heat.
  3. Spread ½ cup salsa in the bottom of the prepared baking dish. Place ⅓ cup filling onto each tortilla and one tablespoon cheese. Roll up and then place side by side in baking dish.
  4. Pour remaining salsa over enchiladas, spreading evenly to coat all of them. Sprinkle the rest of the cheese all over the tops.
  5. Bake, uncovered, 20 to 25 minutes or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with sliced green onion, more salsa and any other toppings of your choice. Enjoy!

Garlicky Cilantro Lime Grilled Swordfish Kebabs

A simple, flavorful garlicky cilantro lime marinade is ideal for any grilled white fish, but swordfish is my favorite for its thick, meaty texture and mild flavor. find out how to grill swordfish flawlessly whenever for a healthy, delicious meal.

Every family has their old reliable recipes. Ones that appear regularly on the dining table . Dishes the entire family enjoys that are ready in minutes. Garlicky Cilantro Lime Swordfish Kebabs are one among our favorites. The cilantro lime marinade would work well for any grilled white fish, but counting on the sort of fish you’re using, they'll not be right for kebabs. Fish kebabs require a thick, sturdy cut that behaves more like meat than fish. Swordfish is right for grilling, because it cooks beautifully, without sticking to the grates.

Garlicky Cilantro Lime Grilled Swordfish Kebabs
Garlicky Cilantro Lime Grilled Swordfish Kebabs

Don’t Overcook Grilled White Fish (or any fish)
That said, the key to grilling fish isn't to overcook it. These chunks are about 1 1/2″ in order that they don’t take an extended time on the grill. Just a couple of minutes before flipping them. you would like the fish to be moist and tender. Over-cooking makes them dry and hard to eat. i like to recommend no quite 3-4 minutes per side (sometimes less counting on the sort of fish and the way large your kebabs are.) on a hot grill. This swordfish is succulent, tender and flavorful.

Garlicky Cilantro Lime Swordfish Kebabs make a delicious, satisfying meal and are perfect for many healthy eating and diet plans. Serve them with quinoa asparagus and feta salad, tomatoes provencal, or this fattoush salad.

Garlicky Cilantro Lime Grilled Swordfish Kebabs

INGREDIENTS:
FOR GARLICKY CILANTRO LIME MARINADE:

  • 1 lime zested
  • 1/2 cup cilantro chopped
  • 3 cloves garlic minced
  • 1/2-1 jalapeño pepper use half a pepper for milder flavor or the whole thing if you like spice, minced
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 1/2 - 2 pounds swordfish about 1 - 1 1/2" inches thick

SPECIAL EQUIPMENT:

  • wooden or metal skewers

INSTRUCTIONS:

  1. If using wooden skewers, cover with water and let soak for about an hour to prevent them from burning when you put them on the grill. If using metal skewers, skip to the next step.

MAKE THE GARLICKY CILANTRO LIME MARINADE:

  1. In a small bowl combine lime zest, garlic, cilantro, jalapeño, black pepper, salt and olive oil. Stir to combine. Set aside.

PREPARE THE SWORDFISH:

  1. With a sharp knife, trim the skin from the swordfish. If your fish has a dark bloodline, trim it away and discard. Cut swordfish into large cubes and place them in a bowl. Add the remainder of the marinade to the fish and toss to coat. Let marinate for 15 to 20 minutes.

MAKE GRILLED WHITE FISH:

  1. Heat your grill to a medium high temperature between 375-400 degrees.
  2. Thread the swordfish onto skewers and leave about 1/4" in between the pieces of fish so they can evenly cook. Grill the fish for 3-4 minutes on one side or until they begin to get grill marks, then turn the kebabs and cook for an additional 3-4 minutes. Watch for hot spots and flare ups.
  3. Remove from grill. Allow the fish to rest for 1-2 minutes then serve.

Delicious Cherry Cheese Log

Cherry Cheese Log may be a delicious holiday party appetizer made with cheese, maraschino cherries, and rolled in pecans. It’s easy to form ahead too!

You won’t attend a celebration this season without running into a savory cheeseball or two but a bit like my Chocolate spread Cheeseball, this Cherry Cheese Log is more of a dessert before dinner quite Appetizer Recipe. It’s sweet and creamy, balanced by crunchy, buttery pecans.

Delicious Cherry Cheese Log
Delicious Cherry Cheese Log

This recipe for Cherry Cheese Logs is large enough to form 2 full appetizers, which is great for prepping ahead. you'll pop one among your Cherry Cheese Logs within the refrigerator until your guests have gobbled down the primary one.

Serving Tips:

  • Cherry Cheese Logs are very easy to form especially once you start with softened cheese . i like to recommend leaving it out at temperature for about half-hour before starting. It’ll not only make the blending process easier but it’ll prevent lumps throughout the logs too.
  • If you’ve forgotten to require it out, don’t worry, you'll always microwave it by placing 1 block of completely unwrapped cheese at a time into a microwave-safe bowl and microwaving it for 15 seconds.


Delicious Cherry Cheese Log

INGREDINETS:

  • 10 ounces maraschino cherries
  • 24 ounces cream cheese , 3 blocks (packages) softened
  • 2 tablespoons sugar
  • 1 orange , zested
  • 1/2 teaspoon ground ginger
  • 1 cup pecans , chopped

INSTRUCTIONS:

  1. Drain the cherries, then rinse them very well.
  2. Chop the cherries, rinse them again and dry them with a paper towel until the paper towel is not becoming red every time it touches them (the cherries must be very dry and well rinsed).
  3. In your stand mixer (or a large bowl with a hand mixer), beat the cream cheese, sugar, orange zest, and ground ginger until well combined then barely fold in the cherries.
  4. Scoop the cream cheese mixture onto a large 15x30 piece of plastic wrap.
  5. Shape the cream cheese into a log like mixture then close the plastic wrap over it and twist the edges in opposite directions until you have a tight log shape.
  6. Refrigerate for at least 1 hour.
  7. Remove the cheese from the refrigerate and unroll from the plastic wrap then roll it in the pecan pieces until well coated.

Grilled Huli Huli Chicken Recipes

This Grilled Huli Huli Chicken was the simplest thing we ate last week. Chicken Legs loves chicken thighs, so once I found this recipe in one among my old cookbooks I knew I had to form it for him. it had been SO good that we actually made it twice!

Grilled Huli Huli Chicken Recipes
Grilled Huli Huli Chicken Recipes

The chicken is marinated all day during a quick Hawaiian BBQ sauce. it's seriously delicious! I used dried ginger within the marinade, but be happy to use fresh ginger. i'm not an enormous ginger fan, so I didn't use tons . If you're keen on ginger, bump it up within the marinade.

We used chicken thighs during this recipe. If you are not a lover of chicken thighs, be happy to use chicken tenders or breasts. i'm getting to make it with chicken tenders this weekend. YUM! confirm to brush the chicken with all the reserved sauce - the sauce is much too good to waste!

Grilled Huli Huli Chicken Recipes

INGREDIENTS:

  • 1/2 cup packed brown sugar
  • 6 Tbsp ketchup
  • 6 Tbsp reduced-sodium soy sauce
  • 2-1/2 Tbsp sherry or chicken broth
  • 1/4 tsp 1/2 tsp dried ginger
  • 1-1/2 tsp minced garlic
  • 12 boneless skinless chicken thighs (about 2.5 pounds)

INSTRUCTIONS:

  1. In a small bowl, mix the first six ingredients. Reserve 1/2 cup for basting; cover and refrigerate.
  2. Pour marinade over chicken and refrigerate for 8 hours or overnight. (I put the chicken and marinade in a gallon ziplock bag)
  3. Remove chicken from marinade and grill until done, approximately 12 to 15 minutes. Baste chicken with reserved marinade during the last 5 minutes of cooking.

Chocolate Covered Strawberry Cupcakes

These Chocolate Covered Strawberry Cupcakes are made with a moist chocolate cupcake topped with fresh strawberry buttercream, a drizzle of ganache and an ideal chocolate covered strawberry sitting on top! These beautiful cupcakes are a pleasant Valentines Day treat!

It’s time to start out rolling out Valentines Day desserts, are you able to believe it? We were literally just celebrating Christmas and now we’re just a couple of weeks faraway from Valentines Day.

Chocolate Covered Strawberry Cupcakes
Chocolate Covered Strawberry Cupcakes

Unfortunately, I don’t have a Valentine once more this year. But I structure for it by baking many gorgeous treats that I’ll love quite any man — like these Chocolate Covered Strawberry Cupcakes!

MOIST CHOCOLATE CUPCAKES
Let’s start with the cupcakes themselves. I used my favourite chocolate cupcake recipe that are ridiculously easy to place together! If you would like a more detailed explanation about how the cupcakes are put together, inspect the complete recipe.

Chocolate Covered Strawberry Cupcakes

INGREDIENTS:
STRAWBERRY SAUCE:

  • 1 cup (8 oz) fresh or frozen strawberries, stems removed and diced (if frozen, thawed)
  • 2-3 Tbsp granulated sugar (or to taste)
  • 3 Tbsp water
  • 1/2 tsp lemon juice

CHOCOLATE CUPCAKES:

  • 1 and 1/2 cups All purpose flour
  • 1 and 1/2 cups granulated Sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 tsp salt
  • 2 large Eggs, room temperature
  • 1/2 cup Vegetable oil
  • 3/4 cup buttermilk, room temperature
  • 2 tsp Pure Vanilla Extract
  • 1/2 cup hot coffee or boiling water

CHOCOLATE COVERED STRAWBERRIES:

  • 12-15 strawberries, rinsed and pat dry
  • 8 oz. dark chocolate, chopped
  • 1 Tbsp vegetable shortening
  • 1/2 cup pink candy melts

GANACHE:

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

STRAWBERRY BUTTERCREAM FROSTING:

  • 6 Tbsp Strawberry Sauce, chilled (recipe above)
  • 3/4 cup unsalted Butter, softened to room temperature
  • 3/4 cup Hi-ratio Shortening (you can substitute for regular vegetable shortening)
  • 1/4 tsp salt
  • 6 cups Powdered Sugar, sifted
  • Pink gel food colouring (optional)

INSTRUCTIONS:
FOR THE STRAWBERRY SAUCE: 

  1. Combine the strawberries, sugar, water, and lemon juice in a saucepan on medium-high heat and bring to a boil. 
  2. Once the mixture begins to boil, lower the heat and allow the strawberries to cook and soften, breaking up the strawberries and stirring occasionally with a wooden spoon for about 8-10 minutes. 
  3. Pour sauce into a blender or food processor and pulse until the strawberries are smooth. Press through a fine mesh sieve and discard the seeds. Allow to cool completely. 
  4. Once cooled, cover with plastic wrap and refrigerate until ready to use. 

FOR THE CHOCOLATE CUPCAKES:

  1. Preheat the oven to 350°F (177°C), and line a standard 12-cup cupcake pans with paper liners. Line a second pan with 3 liners. This recipe makes about 12-15 cupcakes. 
  2. In a large mixing bowl, sift flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
  3. In a measuring cup, whisk together the eggs, vegetable oil, buttermilk and vanilla. Pour the wet ingredients into the dry ingredients and whisk to combine. Add boiling water OR hot coffee and mix until combined and smooth. Batter will be runny.
  4. Scoop batter into cupcake liners, filling them ⅔ way full. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
  5. Remove cupcakes from oven and allow to cool in pans for about 10 minutes, then transfer to cooling racks to cool completely. Meanwhile, make the chocolate covered strawberries. 

FOR THE CHOCOLATE COVERED STRAWBERRIES:

  1. Wash the strawberries and dry them completely. Set aside. You only need about 12-15 strawberries for the cupcakes, but there should be enough chocolate to dip a few extra. 
  2. Line a baking sheet with a silpat mat or wax paper. Set aside. 
  3. Melt dark chocolate and 1 tablespoon of shortening in the microwave in 30 second intervals, stirring after each interval until fully melted and smooth.
  4. Using a toothpick or holding the strawberry by the stem, dip the strawberries in the chocolate. Shake off excess chocolate and place onto the prepared baking sheet. Transfer to the refrigerator for about 5-10 minutes to set. 
  5. Once chocolate coating is set, melt the pink candy melts in the microwave in 15 second intervals, stirring after each interval until fully melted and smooth.
  6. Pour melted candy melts into a small ziplock bag and snip off a tiny corner. 
  7. Remove strawberries from the refrigerator and drizzle the pink chocolate on top of each strawberry. Transfer back to the refrigerator until ready to use. 

FOR THE GANACHE:

  1. Put the chocolate chips into a medium bowl. Set aside.
  2. Heat the heavy whipping cream in a small saucepan until it just begins to simmer.
  3. Remove hot cream from heat and pour it over the chocolate. Cover the bowl and allow it to sit for 5 minutes.
  4. Remove cover and stir ganache until smooth. Spoon ganache onto each cupcake, then transfer cupcakes to the refrigerator to set while you prepare the frosting.

FOR THE STRAWBERRY BUTTERCREAM:

  1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, beat butter, shortening and salt until light and fluffy, about 5-6 minutes.
  2. Add half of the powdered sugar and mix on low until combined. Add 6 tablespoons of the chilled strawberry sauce and mix until well combined.
  3. Gradually add remaining powdered sugar and beat until fully combined. Increase speed to medium-high and beat until light and fluffy, 5-7 minutes.
  4. If the frosting isn’t pink enough for you, you could add a few drops of pink gel food colouring if you want. 

ASSEMBLY:

  1. Fit a piping bag with a large star tip, then pipe a generous swirl onto each cupcake. 
  2. You can add another spoonful of any remaining ganache on top of the swirl, if you prefer. Or you could leave it plain. 
  3. Garnish 

Ultimate Green Bean Casserole

There’s tons which will be said about the standard Green Bean Casserole. LOTS. And I’ve seen some pretty serious arguments about what can and can’t be within the dish.

To me, Green Bean Casserole must include 3 things… cream of mushroom soup, canned green beans, and fried onions. You’re welcome to throw whatever else in there, but it’s gotta have those 3 things in my opinion.

Ultimate Green Bean Casserole
Ultimate Green Bean Casserole

You are welcome to form your own cream of mushroom soup. you're welcome to use fresh green beans. And you'll make your own fried onions – or maybe use fried shallots. continue with ya bad self. I bet it’s getting to be delicious. That’s just not what i would like in mine.

But if you would like to require that classic version and kick it up a notch – or three – man, do I even have a recipe for you. I add fresh mushrooms for even more umami flavor and add… await it… BACON! Yes, i really like the smoky flavor that bacon adds to the present dish and it complements the mushrooms beautifully! I’ve always had a romance with the bacon and mushrooms combo.

So here it is… My Ultimate Green Bean Casserole. If you would like to require a couple of extra steps and take your GBC to subsequent level, you’ve just need to do this . it's SERIOUSLY the simplest GBC I’ve ever, ever had! And that’s staying something, ’cause I’ve eaten tons of this casserole over the years. Oh, did I mention that I added cheese, too? Yep. Monterey Jack. Y’all, this is often seriously amazing. you would like to undertake it. And pin it on Pinterest so others can try it to. Enjoy!

Ultimate Green Bean Casserole

INGREDIENTS:

  • 6 strips bacon
  • 1/2 onion finely diced
  • 1 1/2 cup chopped button mushrooms
  • 3 cloves garlic minced
  • 2 (10.5-ounce) cans cream of mushroom condensed soup
  • 1/4 cup milk
  • 1 cup shredded Monterey Jack cheese
  • salt and pepper
  • 4 (14.5-ounce) cans cut green beans, drained
  • 1 1/2 cups French fried onions

INSTRUCTIONS:

  1. Preheat the oven to 350°F and lightly spray a 13X9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, cook the bacon over medium low heat until crisp. Remove to drain on paper towels, then crumble. Drain away all but about 2 tablespoons of the bacon grease, then return the pan to medium heat. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown. Add the garlic and cook for 1 minute. Stir in the undiluted mushroom soup and add the crumbled bacon back. Stir to combine. Stir in the milk and cheese. Stir until the cheese is melted. Add salt and pepper to taste. Fold in the green beans until well combined.
  3. Pour the mixture into the prepared dish. Top with the fried onions. Bake, uncovered, for 30 minutes or until the casserole is hot a bubbly.

Buffalo Chicken Grilled Cheese Sandwiches

I’ve said it before but I’ll say it again – i'm an excellent fan of anything with Buffalo Chicken. I’m not even an enormous fan of buffalo chicken wings (but if we’re going there – boneless all the way), but give me a buffalo chicken pizza, buffalo chicken burgers, buffalo salad , buffalo chicken totchos (yes, TOTCHOS) or buffalo chicken chili, buffalo chicken dip, or buffalo chicken sandwiches and that i am allllllll about it.

So let’s continue this obsession with more buffalo chicken and much and much of cheese. Buffalo Chicken Grilled Cheese, to be exact.

Buffalo Chicken Grilled Cheese Sandwiches
Buffalo Chicken Grilled Cheese Sandwiches

SO I shoved shredded buffalo chicken between two (buttered) slices of bread. Then topped it with plenty of cheese and grilled it to golden-y melt-y perfection. And I’m am calling it a Buffalo Chicken Grilled Cheese Sandwich. Don’t care what anyone says about that!

If you’re a buffalo chicken fan like myself, these Buffalo Chicken Grilled Cheese Sandwiches are a must-make! They’re easy, cheesy, and can needless to say satisfy that buffalo chicken craving!

Buffalo Chicken Grilled Cheese Sandwiches

INGREDIENTS:

  • 2 large boneless skinless chicken breasts cooked and shredded
  • 1/3 cup buffalo sauce
  • 8 slices GO Veggie Sriracha Deli Slices or regular cheddar cheese
  • 8 slices bread
  • 2-3 tablespoons butter or a non-dairy butter spread at room temperature

INSTRUCTIONS:

  1. In a bowl, combine shredded chicken with buffalo sauce.
  2. Spread butter on one side of each slice of bread.
  3. On unbuttered side of four slices, place 1/4 of the chicken.
  4. Top chicken with 2 slices of cheese, then remaining slices of bread, buttered side up.
  5. Heat a large skillet over medium heat.
  6. Place sandwiches on hot skillet, cooking about 4-5 minutes on each side. Flip when golden brown.
  7. Sandwiches are done when cheese is melted.
  8. Depending on the size of your skillet, you may need to work in batches if all of the sandwiches don't fit. Alternately, you can cook the sandwiches on a panini maker if you have one available.
  9. Cut in half and enjoy!

Chicken Bacon Ranch Pull Apart Rolls

When you’re within the mood for something different for a grab-n-go for lunch or planning tasty game day eats these Chicken Bacon Ranch Pull Apart Rolls will fit the bill. Buttery rolls full of chicken, bacon and cheese are drizzled with Ranch dressing then baked until they’re warm and gooey. They’re so very tasty and straightforward to organize that they’re bound to become a family favorite.

Chicken Bacon Ranch Pull Apart Rolls
Chicken Bacon Ranch Pull Apart Rolls

Chicken Bacon Ranch Pull Apart Rolls
I love having sons, they’re easy to please when it involves meal planning. I learned rather quickly that whatever I decide to make there should be many it. I’m delighted that they love leftovers and that i never hear a complaint from them once we have a repeat dinner. I often attempt to reinvent leftovers a touch but, sometimes it’s an encore presentation of the first . That’s how these Chicken Bacon Ranch Pull Apart Rolls came to be using leftover roasted chicken. They enjoyed it such a lot that i started learning deli chicken to form them as a grab-and-go meal. It worked sort of a charm and has now become one among our faves.

Tips And Tricks
Since these gooey rolls are designed to be pulled apart, it’s important to use crumbled bacon in situ of whole pieces in order that they are often pulled apart more easily. Also, be happy to use light butter, low fat cheese and lightweight dressing I’ve found they work beautifully, too. These rolls are often assembled beforehand , covered and chilled then baked off when you’re able to eat. you'll serve them with a side of fresh vegetables and additional Ranch dressing for dipping to round out a scrumptious handheld meal. Other chicken and ranch combos you would possibly like are these BLT Ranch Chicken Wraps for a fast lunch or take Taco Tuesday up a notch with these Chicken Ranch Tacos.

Chicken Bacon Ranch Pull Apart Rolls

INGREDIENTS:

  • 1 15-oz packaged 12-count potato rolls (i.e. Martin's)
  • 1 lb thinly sliced deli chicken
  • 8 slices bacon cooked and crumbled
  • 12 slices colby jack cheese
  • 1/3 cup prepared Ranch salad dressing
  • 1/2 cup butter
  • 1 Tbsp chopped fresh chives
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 2 Tbsp grated Parmesan cheese

INSTRUCTIONS:

  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
  3. In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
  4. Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter.
  5. Layer 1/2 of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. Break cheese slices if needed to fit.
  6. Drizzle with Ranch dressing. Top with the final layer of cheese.
  7. Brush liberally with butter mixture. Place the tops on the cheese.
  8. Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
  9. Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
  10. Cut apart and serve immediately with additional Ranch dressing, if desired.

Olive Pizza Appetizer

This Olive Pizza Appetizer is such a simple and fantastic appetizer for a celebration or get together. It’s made with my pizza dough recipe that never fails. This appetizer recipe is an olive lover’s dream! If you wish my Olive Cheeseball, you want to make this olive pizza recipe.

Olive Pizza Appetizer
Olive Pizza Appetizer

When I was first thinking of a ripe olive pizza recipe, i used to be brooding about what proportion i really like olives, but how great it might be as more of an appetizer. quite a bear the normal Veggie Crescent Bites. I wanted to form something using my great pizza dough recipe. then i assumed about how popular this Olive Cheeseball is near the vacations , then it all quite came together in one big food blog miracle moment. Hooray for green or black olives on pizza!

HOW DOES ONE USE OLIVES ON PIZZA?
If you're an olive lover like me and just need to use them on all.the.things., then this is often an excellent recipe for you to make! It’s not a standard pizza, obviously, but it'll fill your olive cravings, and it'll function an excellent appetizer. If you're trying to find green olives in pizza during a more traditional way, then you've got to undertake my White Pizza! it's seriously amazing. If ripe olive s are more your thing and you're trying to find a black olive pizza recipe, then you would like to see out this Spinach Artichoke Pizza. it's my FAV!

Olive Pizza Appetizer

INGREDIENTS:

  • 1/2 pizza dough recipe
  • 1 tablespoon olive oil (you may not use all of it)
  • 8 ounces cream cheese
  • 1/2 cup mozzarella cheese shredded
  • 1 tablespoon fresh parsley plus more for garnishing (see note 1)
  • 1/2 teaspoon garlic powder (see note 2)
  • 1/3 cup sliced green olives
  • 1/3 cup sliced black olives
  • 1/3 cup sliced kalamata olives

INSTRUCTIONS:

  1. Preheat your oven to 425 degrees. Line a 9 by 13 inch baking dish with parchment paper.
  2. Roll out your pizza dough into as much of a rectangle shape as you can, and then put it in the prepared baking dish.  Brush the dough with olive oil (you may not use the full tablespoon), and then bake for 20 minutes or until the dough begins to turn golden brown at the edges.
  3. While the dough is cooking, using a hand mixer, combine the cream cheese, mozzarella, parsley, and garlic powder.
  4. After the dough is out of the oven and has cooled just a little, spread the cream cheese mixture on it.  Then top with the olives and sprinkle on more fresh parsley.
  5. Cut and serve!

Delicious Slow Cooker Seafood Stew

A delicious seafood recipe cooked during a tomato-based broth with potatoes. This slow cooker seafood stew is reassuring and is a simple to form dinner recipe!

When it involves food , a hearty soup or stew always does the trick. you only can’t beat a warm bowl of flavorful soup. We love this seafood stew, also as my hearty petite marmite , chowder and Mexican soup .

Delicious Slow Cooker Seafood Stew
Delicious Slow Cooker Seafood Stew

Don’t you only love how easy and delicious slow cooker meals can be? they're great for busy weeknights and long weekends. This slow cooker seafood stew may be a delicate, rich stew that's easy to prep and may be a healthy dinner option. It’s an ideal recipe for spring and summer!

I must admit, we don’t get tons of fresh seafood here. So, eating shellfish is usually a treat. the good thing about this slow cooker seafood stew recipe is that you simply can use frozen shellfish and just thaw it out. That way regardless of where you reside you'll enjoy a delicious seafood recipe.

The tomato-based broth during this seafood stew is so tasty and filled with amazing flavors. It’s an excellent base to start out off with during this seafood recipe. Also, i prefer to use fresh vegetables whenever I can and that they are perfect during this slow cooker stew.

Delicious Slow Cooker Seafood Stew

INGREDIENTS:

  • 28 ounce can crushed tomatoes
  • 1 Tablespoon tomato paste
  • 4 cups vegetable broth
  • 3 garlic cloves , minced
  • 1 pound yellow potatoes , cut into bite size pieces
  • 1/2 cup chopped white onion
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon crush red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • salt and pepper to taste
  • 2 pounds seafood (I used 1 pound large shrimp and 1 pound scallops)
  • handful of chopped parsley

INSTRUCTIONS:

  1. Add all ingredients except the seafood into a slow cooker. Cover and cook on high for 2-3 hours or low for 4-6 hours until potatoes are cooked through.
  2. Add thawed seafood to slow cooker and return to high heat.  Cook 30-60 minutes until seafood is fully cooked.
  3. Garnish with parsley.  Serve hot with crusty bread.

Split Pea & Ham Soup

This amazing recipe for Split Pea & Ham Soup is formed employing a ham bone or ham hocks. It also can be made during a slow cooker or on the stovetop.

Serve with a side of warm Homemade bread for a comforting meal everyone will adore!

Split Pea & Ham Soup
Split Pea & Ham Soup

Cook’s Tips:

  • For a kick of flavor, buy an additional leg and use it to form stock before time. to form it you'll follow this recipe on Epicurious.
  • Split peas absorb many liquid as they cook, so check the soup often and add extra stock as required .
  • The peas during this soup only got to be cooked until tender, but if you wish a smoother, creamier soup, cook them longer until they're soft and falling apart.
  • For a good silkier soup, puree it (before adding the shredded ham meat) with an immersion blender or in batches during a blender or kitchen appliance .
  • To make this recipe within the slow cooker, follow the instructions to where you lower the warmth to a simmer then add it to a slow cooker and cook on low for 4 hours, add the potatoes then cook an extra 1-2 hours.


Split Pea & Ham Soup

INGREDIENTS:

  • 1 Large Ham Bone or a large ham hock
  • 1 large yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 medium carrots, chopped into bite-sized pieces
  • 3 stalks of celery, chopped
  • 3 potatoes, peeled and diced
  • 1 pound dried split green peas, rinsed
  • 8 cups Ham Stock, Chicken or vegetable stock will work too
  • small bunch of parsley
  • 1 bay leaf
  • ½ teaspoon Smoked Paprika
  • olive oil
  • Salt and Pepper, to taste

INSTRUCTIONS:

  1. In a large soup pot, saute the onions over medium heat in olive oil until translucent (about 4-5 minutes) add the chopped garlic and cook another minute (being careful to not let it get too dark). Add the peas, hocks, carrots, and celery.
  2. Tie the parsley and bay leaf together with kitchen string. Add the herb bundle, stock, paprika, and salt & pepper to taste. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook (stirring often) 30 minutes. 
  3. Stir in the potatoes and cook until soup is thick and peas have almost disintegrated, about 30 minutes more.
  4. Remove the pot from the heat, and remove the bone to a bowl to cool.
  5. Pull meat from ham bone and shred.
  6. Remove the herb bundle from the soup and discard.
  7. Add the shredded ham and heat the soup to a simmer.
  8. If needed, season with salt and pepper.
  9. Serve hot.

Pumpkin Bread With Maple Glaze

This is seriously the simplest pumpkin bread recipe EVER. Not only is it incredibly moist, but it also features a crunchy pumpkin spice streusel topping and a sticky maple glaze. It’s also very easy to form and you don’t even need a mixer! So grab a bowl and a whisk because you’re close to make some life-changing pumpkin bread.

THE BEST BAKING PAN FOR PUMPKIN BREAD
For the simplest results, bake during a light-colored aluminum loaf pan. Not only are they the simplest for breads and loaves, but it’s also an honest rule of thumb for almost the other dessert. this sort of aluminum conducts heat alright because it heats up and cools down fast without getting too hot.

Pumpkin Bread With Maple Glaze
Pumpkin Bread With Maple Glaze

If you don’t have this sort of loaf pan, I highly recommend cake strips. Dampen with cold water and wrap round the loaf pan before baking. It cools down the sides in order that they don’t get too hot or heat too quickly, allowing the whole loaf to bake at an equivalent rate.

HOW TO STORE PUMPKIN BREAD
To store it, there are two main options. you'll keep the bread within the pan untouched and wrap it in aluminium foil OR, if it’s already been sliced into, store in an air-tight container.

Either way, keep the bread within the fridge for up to 10 days. once you need a slice, just pop it within the microwave for about 15 seconds and it’s good as new!

Because this is often an oil-based cake, it stays moist for all 10 days. Honestly, it won’t even last that long because it’ll be gobbled up by then! But if you've got any questions on baking or storing you pumpkin bread, be happy to go away a comment below.

Pumpkin Bread With Maple Glaze

INGREDIENTS:
PUMPKIN SPICE STREUSEL:

  • 1/4 cup butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp pumpkin pie spice

PUMPKIN BREAD:

  • 1 15oz can pure pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt

MAPLE GLAZE:

  • 1/2 cup powdered sugar
  • 1/4 cup pure maple syrup

INSTRUCTIONS:
PUMPKIN SPICE STREUSEL:

  1. In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.

PUMPKIN BREAD:

  1. Preheat your oven to 325F and butter the sides of a 9×5 loaf pan and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out. If you have cake strips, you can wrap those around the pan as well.
  2. In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
  3. Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.
  4. Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.
  5. Pour it into the prepared pan and spread it even.
  6. Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.
  7. Completely cover the top of the batter in streusel and bake for 1 hr and 15 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready. 

MAPLE GLAZE:

  1. While the bread bakes, mix together the powdered sugar and maple syrup. 
  2. With the bread fresh from the oven, pour the glaze on top of the hot loaf. 
  3. Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air tight container in the fridge. Enjoy!

Creamy Roasted Red Pepper Pasta

This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious. the right meal to feature to your family rotation dinners!

I’m all a few quick and straightforward dinner lately . Don’t get me wrong, sometimes I’m up for a kitchen marathon to form a flowery dinner, but usually I’m more up for a 15min or less kinda deal. Creamy roasted red pepper pasta embodies everything a fast family dinner should be. Simple to form and full of flavour. Let’s go!

Creamy Roasted Red Pepper Pasta
Creamy Roasted Red Pepper Pasta

I’ve seen a couple of recipes almost like this and none of them use smoked paprika. For me, smoked paprika is what takes this recipe to new levels. The way that smokey twang enhances the roasted char from the peppers is nearly an excessive amount of to reveal .

Cream and garlic is already a match made in heaven, but when combined with parsley, parmesan and butter it just makes such a lot sense. Sure, 5-ingredient pasta has more of a hoop thereto , but every ingredient during this recipe is adding something special to the dish which ends up in something truly quite special.

Creamy Roasted Red Pepper Pasta

INGREDIENTS:

  • 16oz / 460g Jar of Roasted Red Peppers (See Note A)
  • 12oz / 350g Long Cut Pasta (here I use Linguine)
  • 1 cup / 250ml cup Heavy/Double Cream
  • 1 tbsp Butter
  • 1 medium-large White Onion, diced
  • 2 small cloves of Garlic, minced
  • 1/2 cup / 50g cup (50g) Parmesan, finely grated (save some for serving)
  • 1 tbsp Fresh Parsley, plus extra to serve
  • 1/2 tsp Smoked Paprika
  • Salt & Black Pepper, to taste
  • Chilli Flakes, to preference (optional)

INSTRUCTIONS:

  1. Pop your pasta in salted boiling water and cook until al dente.
  2. Meanwhile, melt your butter in a saucepan and fry your onions until they soften. Add your garlic and fry for a minute or so longer, then place in a blender with your roasted red peppers. Pulse to a smooth consistency.
  3. Pour back into the pan and keep on a simmer. Add in your cream and stir until completely blended, then add your parmesan, parsley, smoked paprika and seasoning to taste.
  4. Drain pasta and toss through your sauce until completely coated. Serve with extra parmesan and parsley!

Grilled Chicken Taco Bowls With An Avocado Corn Salsa

Our little guy (Bentley) goes through a touch of a hitting stage. His older brother might even be a touch scared of him. In attempts to combat the hitting, I’ve tried almost everything. One thing that works (somewhat) is making him provides a “soft rub” if he does hit. I’ll say, “be soft, give it/him/her a rub.” (By “it” I mean whatever object he’s hit. Because yes, i actually make him rub objects he hits haha).

My newer plan to stop the hitting included buying a book on Amazon called “Hands aren't for Hitting.” It got dozens of rave reviews and reviewers swore by this book in helping their kids to prevent hitting. The minute it came within the mail, I read it to the boys. Except whenever I said “hands aren't for hitting” (a common phrase within the book), Bentley would hit the book as hard as he could. whenever I read the book his hitting takes an up-tick….so I’m thinking the book is more serving of a reminder that he might be hitting and hasn’t been for the last ten minutes…

Grilled Chicken Taco Bowls With An Avocado Corn Salsa
Grilled Chicken Taco Bowls With An Avocado Corn Salsa

In the meantime, i feel I’ll eat this meal for each remaining dinner of summer! My whole family is totally hooked in to these taco bowls. The “salsa” is my absolute favorite and I’ve been eating it by the spoonful. the opposite day I had a number of the salsa ingredients leftover so I whipped up just the salsa and ate the whole thing myself.

Corn and avocado are two of my favorite veggies and that i love how the 2 complement one another in flavors and texture. Especially with fresh grilled corn and perfectly ripe avocados — there aren’t too many things better that that in my opinion.

Before you think that that only the salsa is that the star of this show, the chicken is insanely good then easy to make! You’ll throw together a fast marinade which takes mere minutes (few ingredients and super simple) then grill the chicken and baste it with a touch of the reserved marinade. you finish up with ultra flavorful, tender, moist, and delicious chicken. The grilled chicken and avocado-corn salsa are pure dinner happiness together. I hope you're keen on these taco bowls the maximum amount as my family has. Enjoy!

Grilled Chicken Taco Bowls With An Avocado Corn Salsa

INGREDIENTS:
Grilled Chicken:

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup + 2 tablespoons olive oil, separated
  • 4 large juicy limes (1/2 cup lime juice + lime zest), separated
  • 2 teaspoons minced garlic
  • 3 teaspoons ground cumin, separated
  • 1/2 teaspoon paprika
  • 1 1/4 teaspoon chili powder
  • Salt and pepper

Grilled Corn and Avocado Salsa:

  • 4 ears sweet corn
  • Olive oil, salt and pepper
  • 2 large ripe avocados, diced
  • 1 small red onion (or half of a large one), diced
  • 1 small red bell pepper, diced
  • 1/3 cup fresh cilantro, finely chopped
  • 1 tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Optional: serve over rice or quinoa (I like to add lime juice and cilantro to the rice!)

INSTRUCTIONS:

  1. Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill. Place the prepared chicken in a large ziplock bag and set aside.
  2. In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, 2 teaspoons cumin, paprika, chili powder, and salt + pepper (I use about a teaspoon of each). Once the mixture is well combined, remove about 2-3 tablespoons of the mixture and reserve for later.
  3. Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 45 minutes and preferably 2-3 hours. Don't marinate longer than 5 hours.
  4. Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on one half of the grill. 
  5. Remove chicken from marinade and season lightly with salt. Grill the chicken (on the other half of the grill) turning once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F.). Baste the chicken with the reserved marinade as you grill and after flipping. Transfer the chicken to a plate and cover for foil. Allow the chicken to rest for a few minutes so the juices can re-distribute! As you baste the chicken, flip the corn too. Remove the corn when grilled to your liking (about 15-20 minutes, flipping around every 5 minutes)
  6. Meanwhile prepare the salsa! Dice the veggies -- the avocados, red onion, red pepper and cilantro. Toss together in a large bowl. Add in remaining 2 tablespoons olive oil, remaining 1/4 cup lime juice, remaining 1 teaspoon cumin, minced garlic, and crushed red pepper flakes. Gently toss together. Slice the corn off the ears and add to the salsa. Add salt and pepper to taste. Toss again and serve over chicken

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