I do this thing where I scroll through pinterest and find a bunch of recipes that look AMAZING. That seems pretty normal, but I don’t stop there. I often cannot decide between recipes for the week’s menu so I take elements from a bunch of recipes and mash them together. That said, I took the heat and cheese from jalapeno popper recipe, and the sausage crumbles from a breakfast stuffed pepper recipe. Sometimes these recipe risks are epic fails, but other times they turn out so good that they make it to the blog. This is one of those times. These peppers are super savory and spicy, and the creamy cheese adds balance to bigger flavors. This is definitely going to be a frequent item on our dinner menu this summer.
Makes: 24 peppers Time: 30 minutes
- 12 large jalapenos
- 1 lb hot Italian sausage
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1 tsp onion powder
- 1 tsp garlic powder
- Preheat oven to 425 degrees Fahrenheit.
- Cook up sausage and crumble it with your spatula as it browns.
- Slice jalapenos in half and remove ribs and seeds.
- In a large bowl combine the cream cheese, cheddar cheese, onion powder and garlic powder. Once this mixture is combined well, fold in the cooked sausage.
- Scoop some of the sausage mixture into each sliced jalapeno.
- Set the filled jalapenos on a foil lined baking sheet and cook in the oven for approximately 15 minutes, or until the cheese is browned and peppers are tender.
- Serve immediately and enjoy!
*Photo is an original belonging to me.
It is no big secret that I love to egg roll and wonton everything. Just scroll through this blog and you will see that I cook with wonton and egg roll wrappers quite a bit. That said, burgers are just one thing I’ve been apprehensive about “egg-rolling.” This recipe has been floating around Pinterest for quite some time, but it never truly appealed to me. Finally, one night I was scrolling through Pinterest when my husband saw it, and he HAD to have it. I will admit that he has great taste so I went with it. I’m glad I did because these egg rolls are delicious. They will likely be put in regular dinner rotation at my house. Now let’s get down to it. Although I’m not being paid to talk about it, the gourmet burger seasoning makes the beef super savory and sets these babies off! The diced pickles bring a crisp texture and the burger sauce is the perfect creamy “dip-able” addition. I like that the wrapper is filling enough to make this feel like an actual burger, but light enough to be able to eat two of these without guilt. I came into this recipe a skeptic and left ready for seconds. This recipe was adapted from Will Cook for Smiles which is another gorgeous recipe blog.
Time: Approximately 1 hour
Serves: 12 egg rolls
Ingredients for Egg Rolls:
- 1 Tbsp canola oil
- 1 lb ground beef
- 1 medium/large yellow onion, chopped
- 1tbsp gourmet burger seasoning (I used Webers)
- pinch of salt and pepper
- 6 slices of cheese (this depends on what you like on your burger I used thinly sliced cheddar)
- 1/2 cup chopped sweet pickles
- egg roll wrappers
- 3 tbsp canola oil to brush over the egg rolls when baking
Ingredients for Burger Sauce:
- 1/4 cup mayo
- 1 Tsp tomato paste
- 1 garlic clove pressed
- 1 tsp paprika
- Salt and fresh cracked black pepper
- Preheat oven to 375 F
- In a large pan heat the oil over medium. Add the onion and saute until translucent.
- Add in ground beef and cook until no longer pink.
- Remove the beef from heat and stir in the burger seasoning, salt/pepper, cheese, and sweet pickles.
- Once the cheese is melted through and the beef mixture is well-combined start assembling your egg rolls.
- If you are not used to assembling egg rolls here is a really helpful link to guide you. You will notice this video uses an egg wash which I don’t use. How to roll
- After rolling each one place them seam side down on a baking sheet. Brush the rolls with oil and bake for 8-10 minutes or until golden brown and crispy.
- While the egg rolls are baking mix together all of the sauce ingredients in a bowl and refrigerate until ready to serve.
- Let the egg rolls cool for a minute than dish and enjoy!
- If you plan to have these as leftovers they should be reheated in the oven. It is possible to heat in the microwave but it is just not the same.
*Photo is an original belonging to me
Digital Recipe Card:
I tend to make major leaps after a small success. I pulled off a grilled romaine salad so I got cocky and took my grilling challenge to wings. I would be lying if I said I wasn’t a little terrified. Additionally I’ll be honest and admit that the emergency water bottle was used a handful of times to put out small rack fires.. However I pulled it off and these wings were yummy. Who knows what’s next in my grilling adventure. Tri-tip anyone?
These wings are spicy and tangy. The original recipe called for a Scotch Bonnet chile pepper which is reportedly much hotter then the habanero pepper I used. If you like really really hot wings then I suggest finding said pepper and using it in this recipe. Our grocery store does not carry it so I had to substitute. I also shared some wings with my neighbors who are connoisseurs of all things chicken wings and they suggested rounding out the sauce with something sweet such as honey. I will certainly heed this advice and cannot wait to make these again. As for the grilling process, this recipe is pretty easy to follow. You season the wings, grill them, and toss them in sauce. Done deal! These will be great for the upcoming Super Bowl and quickly approaching summer barbecues.
Serves: 4 Calories: 460 per serving Time:25 minutes
- 2 lbs chicken wings, we bought party wings already cut
- 2 tbsp olive oil
- salt and pepper
- *optional* any chicken rub you like, I used garlic powder, onion powder and a pinch of poultry seasoning
- 1/4 cup distilled white vinegar
- 1 large habanero pepper, minced (wear gloves when handling these hot peppers)
- 2 tbsp yellow mustard
- 2 tbsp dried oregano
- scallions, chopped for topping
- Light your grill and heat to medium, approximately 350 degrees F
- Rub your wings with olive oil, salt, pepper and optional chicken rub.
- Put chicken on the grill and turn them occasionally cooking for 25-20 minutes. Times vary depending on the size of your chicken and how often you lift the lid of your grill to turn the wings. Do not open too much as it releases the heat and takes longer to cook your wings. You will know the chicken is done by cutting into one of the wings and finding that there is no redness near the bone.
- While your wings cook prepare the sauce by mixing together the vinegar, habanero, mustard and oregano in a large bowl.
- Once wings are done and have a nice char add them to the bowl with sauce and toss coating them evenly.
- Top the wings with chopped scallions and enjoy!
*photo is an original belonging to me
*Recipe adapted from:
Schlesinger, Chris. Willoughby, John. “Jerk Wings from Hell.” Grill It!. Ed. Louise Abbott, Marek Walisiewicz, Kati Dye. New York: DK Publishing, 2008. 165. Print.
I don’t always need a big dinner to satisfy my cravings. Actually I am quite happy with substituting a bit of “finger foods” for a whole meal. That is what we did with these. I made a large batch and froze what we did not immediately use. This worked out great because not only did we get more dinners out of it but it also hit the spot when we wanted a late night snack. Just fry up a few of these and you’re good to go! This recipe offers a blast of flavor. It is sweet, salty and spicy. The pork is tender with crispy bits of cabbage an onions all wrapped in a crunchy pan fried shell. I’ve always find these as a treat when we go out to eat but I am happy that now I am able to have a stock in my freezer to enjoy whenever I want.
Serves: approximately 36 potstickers Calories: 65/potsticker Time: 30-45 minutes
- 1 lb ground pork
- 1.5 cups shredded green cabbage
- 4 cloves garlic, pressed
- 1/2 cup green onions, thinly sliced
- 1 tbsp hoisin sauce
- 2 tbsp freshly grated ginger
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha, or more if you like it hot
- 1/4 teaspoon white pepper
- 36 circular wonton wrappers,
- 2 tablespoons vegetable oil
- In a large bowl, combine pork, cabbage, garlic, green onions, hoisin sauce, ginger, sesame oil, Sriracha and white pepper.
- Place a wrapper on a clean and dry work surface. Place 1 tablespoon of the pork mixture into the center of each wrapper. Gently rub the edges of the wrapper with a little bit of water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Continue this process with wrappers until you run out of mixture.
- Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately with soy sauce, additional sriracha sauce or any sauce you like and Enjoy!
- If you want to freeze your overstock of potstickers line a baking sheet with foil or parchment paper and lay the potstickers in a single layer. Freeze for an hour or two before transferring to a Ziploc bag. We do this to keep the potstickers from sticking together and breaking apart when you reheat them.
- When reheating the frozen potstickers defrost them and cook according to step 3.
*Photo is an original belonging to me
*Recipe adapted from http://damndelicious.net
This is a really fun and delicious way to dress up green beans. I absolutely loved the tender crisp result. Let’s be honest, you cannot really go wrong with Parmesan crusted anything! The only problem is that these were so good that we had none left over. The recipe is super easy and took very little time to prepare so I’ve got a feeling this will be my standard weeknight side dish. Delicious!
Serves: 4-6 Calories:130 per serving Time: 20 minutes
- 2 tbsp cooking oil, preferably extra virgin olive oil
- 4 cloves garlic, minced
- 1 egg, beaten
- 1/2 tsp garlic salt
- 1/4 tsp ground black pepper
- 12 ounces fresh green beans
- 1/3 cup grated Parmesan cheese
- Preheat oven to 425 degrees F.
- In a mixing bowl combine oil, garlic, egg, garlic salt and pepper.
- Toss green beans into the mixture, coating them well.
- Add Parmesan cheese and continue to toss gently until coated.
- Lay the green beans out evenly on a greased baking sheet.
- Bake for 15 minutes.
- Broil for an additional 2 minutes or until crispy.
*Photo is an original belonging to me
We love hummus and find our homestyle recipe to be better then the store bought stuff. This recipe isn’t exactly creamy because it is hand mixed, and that is one of the things we love most about it. Every bite is different with chunks of tomato, chickpea and garlic. I’m seriously about to go break some out of the fridge just talking about it. It’s that good! We like to make it not only for ourselves but as an appetizer for when we have friends/family over. Definitely a crowd pleaser!
Serves: a ton Calories: 30 calories/ tbsp Time: 15 minutes
- 2 (15oz) cans of chickpeas (garbanzo beans)
- 1 medium jar of sliced sun-dried tomatoes in olive oil
- 4 cloves of garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp parsley
- 1/2 tsp dill seed
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
- Rinse and drain beans.
- In a microwave safe bowl heat chickpeas for approximately 1-1.5 minutes
- Mash chickpeas with something like a meat mallet or potato masher. They will be hot so please be careful
- Once it’s cooled a bit add 1/2 of the jar of tomatoes and oil (you can use more if it suits your taste but at least use half of the jar), garlic and spices.
- Mix it all together and serve with a drizzling more of the tomato olive oil overtop.
*Photo and recipe are originals. Feel free to use recipe on your own blog but please link it back to my blog for credit.
Every time we go food shopping and pass frozen pot stickers I think “those would be fun to try and make at home.” I’ve literally been thinking about it for months and finally mustered up the courage to give it a try. These are pretty easy to make and taste phenomenal. I had some extra sweet chili sauce on hand in case the recipe was a bust but we didn’t need it since the flavor was just right. The most time consuming part was constructing all the little dumplings, so if you have kids that like to help in the kitchen this might be a great way to get them involved.
Makes: 24 potstickers Calories: 45/potsticker Time: approx. 45minutes-1hr
- 1 lb ground chicken
- 8 cloves garlic, minced
- 1 inch ginger root, minced
- 2-3 stalks of lemongrass, finely minced
- 1 red bell pepper, finely chopped
- 4 green onions, finely chopped
- 2 tsp sesame oil
- 4 tsp soy sauce
- 3-4 tsp chili sauce (depending on your taste)
- 1.5 tsp salt
- 1 pkg round pot sticker wrappers (24 wrappers)
- 2 tbsp cooking oil, divided
- In a large bowl mix together the chicken, garlic, ginger, lemongrass, bell pepper, green onions, sesame oil, soy sauce, chili sauce, and salt.
- Scoop 1/2 tbsp of the chicken mixture in the center of a pot sticker wrapper. With a moist finger, wet the outer edge of the wrapper. Fold the wrapper in half and pinch the top of the pocket to seal. Working from the two ends inwards, create folds and seal eliminating air pockets as you go.
- Repeat with the remaining wrappers.
- Heat 1 tbsp of the oil in a large skillet. When oil is hot add your pot stickers leaving room between each one. Fry until the bottoms start to brown. Add 1/2 cup of water to the skillet and immediately cover with a lid. (you may want to use an oven mitten when doing this because the hot oil will pop and burn your skin if you aren’t fast enough). Let the pot stickers steam for about 10 minutes. Once they are cooked through remove the lid and continue to cook until all the water has been evaporated from the pan.
- Do this process once more with the second batch
- Serve with sauce and/or hot sake and enjoy!
*Photo is an original belonging to me
**Original recipe was found at http://www.picturetherecipe.com