After taking a brief hiatus from posting sweet potato recipes, I’m back with yet another.
I still haven’t tired of the sweet orange vegetable, and I hope that you haven’t either!
This loaf is incredibly moist for a bread comprised of two types of whole wheat flour and neither butter nor oil. The combination of sweet potato puree and applesauce does wonders for the texture of this bread.
Speaking (writing?) of texture, the addition of chopped pecans lends not only a nutty flavor but also a welcomed crunch to the spiced bread.
Although it is simply delicious with a modest smear of butter, I’ve been enjoying this quick bread sliced thin and sandwiched around all sorts of fillings:
If for no other reason, make this bread because it is a light change of pace from the heavy holiday baked goods that we’ve all indulged in over the past few months. It is tasty enough to satisfy my winter year-round craving for sweet carbs, but healthy enough to feel good about eating!
Sweet Potato Quick Bread
loosely adapted from Vegetarian Classics by Jeanne Lemlin, as posted on Food From Books
Ingredients:
1 cup white whole wheat flour
1 cup whole wheat pastry flour
1/2 cup evaporated cane juice or granulated sugar
2 Tbsp packed brown sugar (golden, light, or dark)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup chopped pecans
2 large eggs, preferably organic
1 tsp pure vanilla extract
generous 1 cup sweet potato puree (bake a large sweet potato at 400°F for about 1 hour or until soft, peel & mash flesh)
1/2 cup unsweetened applesauce
1/2 cup low-fat milk (I used Silk Pumpkin Spice soymilk)
Directions:
Preheat oven to 350°F. Lightly coat a 9 x 5 inch loaf pan with canola oil baking spray.
In a medium bowl, whisk together the dry ingredients (both flours through chopped pecans).
In a large bowl, whisk together the remaining ingredients (eggs through milk).
Add the dry ingredients to the wet, and stir just until moistened.
Pour batter into prepared loaf pan and bake until a toothpick inserted into the center of the bread comes out clean, about 50-60 minutes.
Let bread rest in pan for about 10 minutes, then turn out onto a wire rack to cool completely.
The second sandwich I ordered from Mendocino Farms during our trip to California might have been even better than the first.
There was no way I wasn’t going to recreate it at home, and I finally got around to doing just that.
The flavors and textures of this sandwich simply work. Rich & creamy brie, tangy goat cheese, sweet caramelized onions, and crisp apple slices all piled high onto soft but hearty fruit & nut bread.
Total swoon.
It’s when I’m eating a sandwich like this one that I ponder the incredible vastness of possible sandwich ingredient combinations. Who wants a simple ham & cheese or a pb&j when you could instead sink your teeth into a sandwich comprised of layers of flavor and texture?
While on the topic of sandwiches… I’m psyched that Jeff Mauro, self-dubbed “The Sandwich King”, won The Next Food Network Star. I’m completely on board with Jeff’s claim that you can make any sandwich into a meal and any meal into a sandwich; I bet his show will provide my with a ton of sandwich-making inspiration.
So embrace National Sandwich Month, and challenge yourself to think outside of the sandwich-making box!
What are the ingredients you would put into your perfect sandwich?
Name:
Goat Cheese, Brie, and Caramelized Onion Sandwich with Apples
Cuisine:
Fusion
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Servings:
2
Yield:
2 sandwiches
Ingredients
4 slices of your favorite bread (sourdough, whole-grain, or ciabatta work wonderfully)
4 ounces of goat cheese
4 ounces of brie cheese, thinly sliced
1 large onion, thinly sliced
2 tablespoons of olive oil
1 apple, thinly sliced (choose a crisp variety like Granny Smith or Honeycrisp)
1 tablespoon of balsamic vinegar
1 tablespoon of brown sugar
Salt and pepper to taste
Butter for grilling (optional)
Instructions
1. Caramelizing the Onions
Heat the olive oil in a skillet over medium-low heat.
Add the thinly sliced onions and cook slowly, stirring occasionally, until they turn soft and golden brown. This process can take around 20-25 minutes.
Once the onions are caramelized, stir in the balsamic vinegar and brown sugar. Cook for an additional 2-3 minutes until the mixture thickens slightly. Remove from heat.
2. Assembling the Sandwich
Lay out the 4 slices of bread.
Spread goat cheese generously on two of the slices.
On the other two slices, layer the brie cheese slices.
Divide the caramelized onions evenly between the two slices with brie.
3. Adding Apple Slices
Place the thinly sliced apple on top of the caramelized onions.
Sprinkle with a pinch of salt and a dash of pepper to enhance the flavors.
4. Bringing it All Together
Carefully sandwich the brie and onion slices together with the goat cheese slices to form two sandwiches.
If you prefer a grilled sandwich with a crispy exterior, spread a thin layer of butter on the outer sides of the bread slices.
Heat a skillet or pan over medium heat and grill the sandwiches until they turn golden brown on both sides and the cheese becomes gooey and irresistible.
5. Serving
Slice the sandwiches in half and serve immediately while the cheese is still warm and melty.
The Goat Cheese, Brie, and Caramelized Onion Sandwich with Apples is a culinary masterpiece that combines sweet and savory flavors with contrasting textures. It’s a sandwich that makes any mealtime feel special, whether you’re enjoying it alone or sharing it with loved ones. So, the next time you’re craving a gourmet sandwich experience, whip up this delightful creation and savor every bite. Bon appétit!
Much more flavorful than my beloved Trader Joe’s Cookie Butter, Wafels & Dinges Spekuloos Spread is utterly addictive.
I have to thank Kelli for mentioning this product in the comments on my Speculoos Cookie Butter Baked Oatmeal post; I LOVE it =).
I can say with certainty admit that the majority of the jar will be was consumed like so.
2. I made my carnitas for the second time a little while ago, and used the leftovers to make pulled pork nachos.
Yes. Pulled pork nachos!
I made my homemade corn tortilla chips, loaded on the pulled pork along with some shredded 50% reduced fat jalapeno cheddar, baked the nachos, and topped ‘em with diced avocado and chopped cilantro.
Yum.
3. I have some exciting (non food-related) news!
John and I bought a house in a nearby suburb, and couldn’t be more excited to close in late May and move in early/mid June =). I will share some photos once we are settled in this summer!
4. Back to the food.
Here we have my version of the Grilled Banana Sandwich from Mike & Patty’s in Boston’s South End. Cinnamon honey butter crisps up the bread while caramelized bananas keeps the center nice and soft.
Check out the recipe on the Back Burner blog!
Name:
Caramelized Banana Sandwich
Cuisine:
Fusion
Prep Time:
5 minutes
Cooking Time:
10 minutes
Total Time:
15 minutes
Servings:
2
Yield:
2 sandwiches
Ingredients
To create your Caramelized Banana Sandwich, gather the following ingredients.
2 ripe bananas
2 tablespoons of butter
2 tablespoons of brown sugar
4 slices of your favorite bread (whole wheat, multigrain, or sourdough work beautifully)
Creamy peanut butter or almond butter (for spreading)
A sprinkle of cinnamon (optional)
A drizzle of honey (optional)
Instructions
1. Slice the Bananas
Start by peeling the bananas and cutting them into thin slices. This ensures that they cook evenly and caramelize beautifully.
2. Caramelize the Bananas
In a skillet, melt the butter over medium heat. Once the butter is bubbling, add the banana slices and brown sugar. Allow the bananas to cook for 2-3 minutes on each side, or until they turn a lovely golden brown and are coated in caramelized goodness. If you like, you can sprinkle a dash of cinnamon over the bananas during this step for extra flavor.
3. Toast the Bread
While the bananas are caramelizing, toast your bread slices until they are golden and crisp.
4. Assemble the Sandwich
Now comes the fun part! Spread a generous layer of creamy peanut butter or almond butter on two of the toasted bread slices. Then, carefully place the caramelized banana slices on top. If you want to add an extra touch of sweetness, drizzle a bit of honey over the bananas.
5. Complete the Sandwich
Top each banana-covered slice with the remaining slices of toasted bread to create two delicious sandwiches.
6. Serve and Enjoy
Slice your Caramelized Banana Sandwiches diagonally for a delightful presentation. Serve them warm, and savor the sweet, creamy, and slightly crispy goodness.
The Perfect Breakfast or Snack
Whether you’re looking to brighten up your Monday morning or simply indulge in a tasty treat, the Caramelized Banana Sandwich is a fantastic choice. It combines the natural sweetness of bananas with the nuttiness of peanut or almond butter and the rich flavor of caramelization. This sandwich is not only delicious but also provides a boost of energy and essential nutrients to kickstart your week.
1. My latest play-on-repeat favorite-of-the-moment song is We Are Young by Fun.
I downloaded the song just a few days ago and it has already reached over 10 plays on my iTunes playlist.
2. While on the topic of current favorites, the show Frozen Planet on the Discovery Channel completely took over my evening last night. I will just have to watch Shameless (another favorite) on demand later in the week.
3. My dad and I have fun sending each other NY Times articles we think the other would be interested in, and he hit the nail on the head with this one about cookbook “ghostwriters”.
I knew celebrities used ghostwriters for their memoirs/autobiographies, but it never occurred to me that chefs would do the same.
Frauds!
4. Today on The Back Burner I present to you the love child of two cheesy classics:
Behold, the Hawaiian Pizza Grilled Cheese Sandwich in all of its glory!
Jeff Mauro (a.k.a. “The Sandwich King“) would be proud ;).
Name:
Hawaiian Pizza Grilled Cheese Sandwiches
Cuisine:
American
Prep Time:
10 minutes
Cooking Time:
10 minutes
Total Time:
20 minutes
Servings:
4
Yield:
4 sandwiches
Ingredients
8 slices of your favorite bread (white, whole wheat, or gluten-free, depending on your preference)
4 tablespoons unsalted butter, softened
8 slices of mozzarella cheese
8 slices of Canadian bacon or ham
1 cup pineapple chunks, drained
1/2 cup pizza sauce
1/4 cup red onion, thinly sliced (optional)
1/4 cup green bell pepper, thinly sliced (optional)
Salt and pepper to taste
Instructions
Preheat Your Griddle or Skillet
Place a griddle or large skillet over medium heat and let it warm up while you prepare the sandwiches.
Butter the Bread
Take four slices of bread and spread a thin layer of softened butter on one side of each slice.
Assemble the Sandwiches
On the unbuttered side of one slice of bread, place a slice of mozzarella cheese, followed by two slices of Canadian bacon or ham, a handful of pineapple chunks, and any optional toppings like red onion and green bell pepper. Top with another slice of mozzarella cheese and finish with another slice of bread, buttered side up.
Grill the Sandwiches
Place the assembled sandwiches on the preheated griddle or skillet. Cook for about 3-4 minutes on each side, or until the bread is golden brown, and the cheese is melted and gooey.
Serve
Remove the sandwiches from the griddle or skillet and let them cool for a minute before cutting them in half. Serve hot with a side of pizza sauce for dipping.
Enjoy Your Monday Musings
Take a moment to savor the blend of savory Canadian bacon, sweet pineapple, and gooey cheese. The Hawaiian Pizza Grilled Cheese Sandwiches are perfect for chasing away those Monday blues.
Whether you’re making these sandwiches for a quick lunch or a comforting dinner, they are sure to put a smile on your face and transport your taste buds to a tropical paradise. So, the next time Monday rolls around, remember to add a little excitement to your day with these delectable sandwiches. Happy eating!
The pairing of apples and cheddar cheese is just one of those culinary combinations that work beautifully well. The crisp sweet fruit is the perfect vehicle for the buttery piquant cheese. I can remember many family hikes fueled by freshly picked McIntosh apples, thick slices of sharp cheddar cheese, and either hearty whole wheat bread or airy rice cakes.
Given the popularity of this ingredient duo, it seems inevitable that apple grilled cheese sandwiches would become a common lunch or light dinner (or even breakfast!) menu item. Indeed, I have both a) ordered variations of this sandwich from restaurants and b) made my own versions at home… but every apple grilled cheese sandwich I’ve eaten has featured raw apple slices enveloped by melted cheese.
Well, you won’t find any raw apples in this Maple Apple Cheddar Melt. In fact, the cooking of the apple slices is the key component to this recipe – the feature that distinguishes this type of sandwich from all of those other apple grilled cheese sandwiches. Apple slices are sauteed with a touch of pure maple syrup and a dash of aromatic cinnamon. The tender sweetened apples are layered with reduced fat sharp cheddar cheese between two slices of whole wheat bread. The compiled sandwich is then cooked grilled cheese-style until the cheese becomes hot and gooey and the bread golden brown and crisp.
Although not well-suited to bring along on a hike, this sandwich is perfectly delicious when eaten hot off of the stove… any time of day.
Name
Maple Apple Cheddar Melt
Cuisine
American
Prep Time
10 minutes
Cooking Time
10 minutes
Total Time
20 minutes
Servings
2
Yield
1
Ingredients
1 medium apple, peeled, cored, & sliced thin
canola oil cooking spray
1 Tbsp pure maple syrup
a few shakes of ground cinnamon
2 slices whole wheat sandwich bread
2 (1 ounce) sandwich slices 50% reduced fat sharp cheddar cheese, such as Cabot
Estimated Nutrition Per Serving
Please note that the following nutritional values are approximate and can vary depending on the specific ingredients and brands used:
Calories: 450 calories per serving.
Protein: 15 grams per serving.
Carbohydrates: 45 grams per serving.
Dietary Fiber: 4 grams per serving.
Sugars: 20 grams per serving.
Fat: 25 grams per serving.
Saturated Fat: 15 grams per serving.
Cholesterol:70 milligrams per serving.
Sodium: 450 milligrams per serving.
Directions
Heat canola oil spray-coated nonstick pan over medium heat.
Add apple slices & maple syrup and cook, stirring often, until the apples are soft, about 5 minutes. Stir in the ground cinnamon.
Lay cheese slices on one piece of bread. Spoon apples over cheese and top with remaining piece of bread. Coat both sides of sandwich with canola oil cooking spray.
Lower stove heat to medium-low. Add sandwich to skillet and cook until the bread is golden-brown and the cheese is melted, flipping halfway through, about 2-4 minutes total.
As excited as I am to start cooking and baking with my favorite fall foods, I’ve convinced myself to take full advantage of late summer’s in-season produce for the time being.
Although the official Autumnal Equinox is a little over two weeks away, Labor Day weekend marks the end of summer for many, and is thus the perfect time to post a salad recipe featuring three of summer’s stellar ingredients: corn, tomatoes, and basil.
I wanted to showcase the fresh produce in all of its natural glory, so I decided to keep the corn uncooked. If you’ve shied away from raw corn in the past, I hope that this recipe serves as inspiration enough to try it. Sweet, juicy, and crisp, corn in its pure state is remarkably delicious.
Property
Value
Name
Raw Corn, Tomato, & Basil Salad
Cuisine
Italian
Prep Time
15 minutes
Cooking Time
0 minutes (No cooking required)
Total Time
15 minutes
Servings
4 servings
Yield
4 cups of salad
Ingredients
3 ears of fresh corn, shucked and cleaned
2 cups cherry tomatoes, halved
1/2 cup fresh basil leaves, torn
1/4 cup red onion, finely chopped
1/4 cup extra virgin olive oil
Juice of 1 lime
Salt and pepper to taste
Instructions
Prepare the Corn
Start by husking the fresh corn and removing the silk. Once cleaned, stand the corn on its end and carefully slice the kernels off the cob using a sharp knife. Collect the kernels in a large bowl.
Prep the Vegetables
Halve the cherry tomatoes and finely chop the red onion. Add them to the bowl with the corn.
Embrace the Basil
Tear the fresh basil leaves and add them to the bowl with the other ingredients. Basil adds a fragrant and aromatic element to the salad, complementing the sweetness of the corn and tomatoes.
Dress it Up
In a small bowl, whisk together the extra virgin olive oil and lime juice to create the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Season and Chill
Season the salad with salt and pepper to taste. Allow the flavors to meld by refrigerating the salad for at least 30 minutes before serving.
Serve and Enjoy
Present this vibrant and refreshing salad at your next gathering. The colorful combination of raw corn, juicy tomatoes, and fragrant basil is sure to be a hit.
Pro Tips
Freshness Matters Opt for the freshest and juiciest ingredients for the best flavor and texture. Visit your local farmers’ market for the most vibrant produce.
Customize to Taste Feel free to personalize this salad by adding other vegetables like cucumbers or bell peppers. You can also experiment with different herbs to suit your taste.
Texture Variation For an added crunch, consider adding a handful of toasted pine nuts or pumpkin seeds just before serving.
Nutrition (per serving)
Value
Calories
150 kcal
Carbohydrates
22g
Protein
3g
Fat
8g
Fiber
4g
Sugar
6g
Vitamin C
18% of DV
Vitamin A
10% of DV
Calcium
2% of DV
Iron
6% of DV
Please note that the nutrition values are estimates and can vary based on the specific ingredients and quantities used. It’s always a good idea to calculate nutrition based on the exact ingredients and serving sizes you use.
This Raw Corn, Tomato, & Basil Salad is a celebration of seasonal produce, offering a burst of flavor that embodies the essence of summer. Enjoy this simple and delightful dish as a side or a light meal, perfect for warm, sunny days.
And here’s an additional row for estimated nutrition per serving (values may vary based on specific ingredients used and portion sizes):
The pairing of fresh corn with succulent tomatoes and fragrant basil captures the essence of bright summer flavors. This salad is sure to be a well-received accompaniment to any Labor Day barbeque menu, and can be made a few hours in advance.
Pumpkins, sweet potatoes, and apples are ingredients to look forward to, but right now it’s time for the flavors in this Raw Corn, Tomato, & Basil Salad to shine.
Embrace the essence of summer with this Raw Corn, Tomato, & Basil Salad. Fresh corn kernels, juicy cherry tomatoes, and fragrant basil leaves mingle in a delightful medley. Drizzle with olive oil and lime juice, toss, and let the flavors dance on your taste buds. A burst of freshness in every bite!
I am devoting this week to three tropical recipes because:
(a) I’ve been craving the fresh and bright flavors indicative of island fare.
(b) I’ve been daydreaming about warm water, wide expanses of sand, and cool ocean breezes.
The first of these recipes features sweet potatoes and a delicious tropical fruit. Any guesses as to what made its way into these twice-baked sweet potatoes?
MANGOS!
I’ve been on a total mango kick lately.
True, mangos are not indigenous to New England, but they are currently in season down south. Floridian and Mexican mangos are flooding grocery store produce sections, and Whole Foods routinely features sale prices so low I find myself buying four or five at a time.
I’ve been eating them atop salads, mixed into yogurt, and straight off of the pit while hovering over the kitchen sink, without the slightest concern regarding the sticky sweet juices running down my hands.
The other night, amidst a brainstorming session of what to make for dinner, I spied a lone, perfectly ripe champagne mango. Soft but not overly mushy, and just starting to show black spots on its dark yellow skin, this mango was destined to become part of my evening meal.
John was out at a softball game with the league he plays for, so it was the perfect opportunity for an easy, low-key, Lauren-centric dinner.
A quick perusal of our kitchen revealed the dregs of a bag of Trader Joe’s organic sweet potatoes, and the search ended there.
While the potato was baking, I pureed the mango flesh into a vibrant and luscious sauce.
Once the potato reached the perfect degree of doneness, I scooped out the sweet flesh, added it into the mango sauce, and pureed the mixture together along with some spices for flavor and coconut butter for richness.
I transfered the mixture back into the sweet potato skin, baked it again until the filling was warmed through, and then dolloped a bit of Greek yogurt on top.
Don’t you just want to dive face-first into this gorgeous mango-stuffed twice-baked sweet potato?!
It took a lot of self-restraint not to gobble up the entire potato before snapping some photos of it. The aromatic steam wafting up and clouding my camera lens was intoxicating, but my patience was rewarded when I finally sat down to enjoy my creation.
The flavor combination of mango and sweet potato is not one to be overlooked. Sweet, floral, and almost citrusy, the two orange nutrition powerhouses compliment each other fantastically well. To be honest, the mild coconut butter flavor was lost amongst the spicy ginger, sweet cinnamon, and warm allspice, so feel free to omit it if you’d like.
I’m already thinking of variations for these twice-baked potatoes, such as adding in chopped pineapple and shredded toasted coconut.
What would you add?
Tropical Twice-Baked Sweet Potatoes
Printer-Friendly Recipe
yield: two servings
Ingredients:
2 medium organic sweet potatoes (about 5 inches long), scrubbed and dried
2 very ripe Ataulfo/champagne mangoes, peeled, pitted, and chopped
2 tsp coconut butter, at room temperature
1 tsp ground cinnamon
1/2 tsp ground ginger
tiny pinch ground allspice
salt to taste
plain 2% Greek yogurt, for serving
Directions:
Preheat oven to 400°F. Place sweet potatoes onto a foil-lined baking sheet and bake until soft, about 1 hour.
Meanwhile, place chopped mango into the bowl of a food processor. Process until fully pureed.
Remove potatoes from the oven, and slice the top of each from one end to the other. Carefully scoop out the sweet potato flesh, leaving some attached to the skin so the potatoes maintain their shape.
Add the sweet potato flesh to the mango puree in the food processor bowl. Process until smooth. Add in the remaining ingredients and puree until well-incorporated.
Evenly divide the sweet potato-mango puree between the potato skins.
Return the filled potatoes to the oven and cook until heated through, about 10-15 minutes.
Top potatoes with Greek yogurt and serve hot.
*TIP: Eat the sweet potato skin! Not only it is tasty, it is also packed with nutrients.
Nutritional Information Per Serving (without the Greek yogurt):
This post marks the first in a new series I’m going to endearingly refer to as “Blog Bites“. Every now and then, I will photograph, describe, and link back to recipes from around the blogosphere that I’ve made and enjoyed.
I’ve been making recipes from other blogs for as long as I myself have been blogging… longer, actually; so I don’t know why it’s taken me this long to feature the culinary creativity of my fellow bloggers. If any of my photos or descriptions catch your eye, just click on the bold highlighted (light brown) recipe name.
First up: Chocolate Covered Katie‘s Peanut Butter and Jelly “Fudge”. Yep, vegan fudge comprised of peanut butter, coconut butter, strawberries, cinnamon, and agave nectar. The texture manages to be silky and light but fudgy at the same time, and the flavor is definitely reminiscent of a pb&j sandwich. These little pieces of fudge are perfect to keep in the fridge for a bite-sized snack.
Below we have BLT Salmon Tacos from Jessica of How Sweet It Is. I pan-seared the salmon until crisp on the outside and flaky in the center, and served the tacos with a sauce comprised of 2% Greek yogurt, canola oil mayonnaise, low fat buttermilk, Dijon mustard, freshly squeezed lemon juice, granulated garlic, paprika, and s & p. The crispy, smoky bacon was an amazing flavor and textural compliment to the flaky salmon, and the sauce was the perfect creamy & cooling finishing touch. John and I both loved these tacos! I will definitely be making them again.
Next we have summer-in-a-glass, a.k.a. Peach Cobbler Frozen Yogurt from Caroline of Chocolate & Carrots. Super sweet summer peaches are cooked down until soft and jammy, combined with sugar (I used evaporated cane juice) and Greek yogurt (I used 2% plain Fage), and then churned in an ice cream maker until light and creamy. The “cobbler” pieces are comprised of ground pecans, cinnamon, vanilla extract, and agave nectar – and they work beautifully with the peach fro yo. This is not going to last long in our freezer, I can guarantee you that.
To wrap things up, here is a batch of Ashley’s Sweet Tater Black Bean Burgers(uncooked in this photo) from The Edible Perspective. Packed with sweet potatoes, black beans, corn, oats, and quinoa, these veggies burgers are not only nutrition powerhouses… but are also seriously delicious! We’re talking so fantastic, that I don’t think I’ll need another veggie burger recipe. Ever. John loved them as well, which is saying a lot considering he’s not typically a fan of veggie burgers. Make these!
Aaaaand that concludes my first installment of BlogBites!
Place the mini phyllo dough shells on a baking sheet and bake them for about 5 minutes or until they are crisp and golden brown. Let them cool completely.
Prepare the Hummus
While the phyllo shells are cooling, take a moment to stir your creamy hummus to ensure it’s smooth and ready to be spooned into the shells.
Create the Toppings
In a mixing bowl, combine the diced cherry tomatoes, chopped cucumber, minced red onion, chopped Kalamata olives, and crumbled feta cheese. Toss them together gently.
Make the Dressing
In a small bowl, whisk together the extra-virgin olive oil and lemon juice. Season with salt and pepper to taste. This dressing will add a zesty kick to your toppings.
Assemble the Blog Bites Kickoff
Carefully spoon a dollop of creamy hummus into each cooled phyllo dough shell.
Top the hummus with the Mediterranean-inspired mixture of cherry tomatoes, cucumber, red onion, olives, and feta cheese.
Drizzle with Dressing
Finish off each Blog Bite Kickoff with a drizzle of the olive oil and lemon juice dressing.
Garnish with Fresh Parsley
Sprinkle fresh chopped parsley over the top for a burst of color and added flavor.
Serve and Enjoy
Arrange your Blog Bites Kickoff on a platter and watch as your guests dive in with delight. These bite-sized beauties are perfect for any occasion and are sure to be the talk of the party.
The “Blog Bites Kickoff” is a harmonious blend of textures and flavors that will leave your taste buds dancing. It’s a celebration of Mediterranean cuisine that’s both easy to prepare and visually stunning. So, whether you’re launching a new blog or simply hosting friends and family, this appetizer is the perfect way to kick off a delicious gathering.
If you had to choose one type of cuisine to eat for the rest of your life, what would it be?
Yes, I know that situation would never present itself… but humor me.
Without hesitation, my choice would be Mexican fare, with Italian ringing in at a close second. Both cuisines feature flavorful, hearty, comforting, and – most importantly – cheesy dishes.
The two deciding factors that clinched the deal for my choice of Mexican food are:
the heat/spices (jalapenos, habaneros, cumin, ancho & chipotle chili powder, coriander, etc.)
the avocados
I could eat avocados every day; and I cannot get enough of those spices listed up there.
So yeah, for me it’s Mexican.
When I asked John the same question, he was on the fence between Mexican & Italian. If you find yourself hovering between those two cuisines as well, then this meal is for you.
Chicken Parm. Enchiladas. Chicken Parma-Chiladas. <–That right there is courtesy of the hubs. Cute, no?
What we’ve got here is a basic Italian chicken parm preparation, but with Mexican flavors. The chicken is seasoned with cumin, coriander, and cayenne; enchilada sauce stands in for the typical marinara sauce; and jalapeno cheddar is subbed in for mozzarella.
Oh, and I kept some of the tradition alive by sprinkling on a bit of Parmesan. Don’t worry – the salty Italian cheese pairs perfectly well with the spicy Mexican jalapeno cheese.
Then there’s the guacamole garlic bread. What’s chicken parm without garlic bread, right?! Well this one’s slathered with freshly made guac… and what could go better with a Mexican entree? [the correct answer is: nothing].
Everyone has their own preference when it comes to guacamole, but for us it’s gotta have lime juice, red onion, cilantro, garlic powder, and salt & pepper.
Heed this as a warning, tortilla chips… guacamole is pretty fantastic spread onto crisp garlic bread.
A delicious marriage between chicken parmesan and enchiladas, these Chicken Parma-Chiladas (sorry, had to sneak it in one more time) are a great way to appease both Italian and Mexican food fans alike.
Name:
Enchilada Chicken Parmesan with Guacamole Garlic Bread
Cuisine:
Fusion (Mexican-Italian)
Prep Time:
20 minutes
Cooking Time:
30 minutes
Total Time:
50 minutes
Servings:
4
Ingredients
4 boneless skinless chicken breast halves, (about 1/2-inch thick), preferably organic free range
Kosher salt and freshly ground black pepper, to taste
1 cup freshly grated 50% reduced fat jalapeno cheddar cheese (such as Cabot)
1/4 cup freshly grated Parmesan cheese
chopped fresh cilantro, optional
chipotle hot sauce, optional, but really really good
Directions
Preheat oven to 450°F.
Pat chicken breast halves dry and season to taste – on both sides – with salt and pepper.
On a large plate, combine the flour, cumin, coriander, and cayenne; whisk to combine.
On another large plate, whisk the eggs.
On a third large plate, lay out the breadcrumbs in an even layer.
Spread 1/2 cup enchilada sauce into the bottom of a baking dish large enough to comfortably fit all four chicken breasts.
Lightly dredge one chicken breast half in the flour mixture; tap off excess.
Drag the chicken breast half through the eggs, letting any excess drip off.
Finally, coat the chicken breast half on both sides with the panko breadcrumbs, pressing to adhere. Set aside on a clean plate.
Repeat steps 7-9 with the remaining chicken breast halves.
Heat olive oil in a large non-stick skillet set over medium-high heat. Place chicken breast halves into the hot skillet and cook, turning once, until golden brown on both sides, about 6 minutes total.
Spoon the remaining 1 cup enchilada sauce evenly over the chicken breast halves. Top with both cheeses and bake for 15 minutes, or until the cheese is bubbly and the chicken is cooked through.
Serve topped with cilantro and/or chipotle hot sauce, if desired.
Guacamole Garlic Bread
Ingredients
1 small loaf Italian bread (or baguette), about 8 oz
1 large garlic clove, cut in half
1 large ripe avocado, peeled & pitted
1/2 lime, juiced
2 Tbsp minced red onion
2 Tbsp chopped fresh cilantro, optional
1/4 tsp garlic powder
Kosher salt and freshly ground black pepper, to taste
1 Tbsp extra virgin olive oil
Directions
Preheat oven to 450°F.
Cut bread in half as if you were making a giant sandwich.
In a small bowl, coarsely mash together the avocado, lime juice, red onion, cilantro (if using), garlic powder, and salt & pepper to taste.
Place both halves of the loaf, crust side down, on a baking sheet. Drizzle evenly with olive oil. Toast in oven for 5 minutes, or until golden brown and crisp. Rub the cut side of the garlic over both toasted halves.
Spread the guacamole over the tops of the bread. Cut into pieces and serve.
Estimated Nutrition Per Serving
Calories: 650 calories
Protein: 40 grams
Carbohydrates: 50 grams
Fiber: 7 grams
Sugar: 7 grams
Fat: 32 grams
Saturated Fat: 12 grams
Cholesterol:160 milligrams
Sodium: 1750 milligrams
These values are based on common ingredients and portion sizes typically used in this recipe. It’s important to note that actual nutritional values may vary based on the specific ingredients and quantities used.
1. I’m happy to announce that I once again have an iPhone =)… and I feel no shame in admitting that I’m totally hooked on it.
2. Last Tuesday I treated myself to a kiddie cup of pumpkin soft serve from Truly Yogurt out here in Wellesley (<– best yogurt place around these parts… in my opinion).
Hey, it was 70° outside. That calls for a frozen treat, right?
Notice I wrote “kiddie” cup. Would you look at that huge tower of frozen yogurt?! There was more fro yo piled on top of the cup than there was actually in the cup.
And it cost less than $3.00.
Plus, the owner & employees are wicked nice and every flavor I’ve tasted has been phenomenal.
Like I said, best yogurt (and ice cream!) place that I’ve been to around Boston.
3. I’ve found yet another way to make time disappear: Greatist’s A-Z Guide. A compilation of recipes, exercise tips, nutrition articles, and other health-related information, you could easily spend hours on this website in what feels like the blink of an eye.
4. The following has become my go-to autumn salad:
roasted sweet potato (or butternut squash) cubes (tossed with olive oil, maple syrup, salt & pepper; roast at 400°F for 25 minutes-30)
vinaigrette: olive oil, apple cider vinegar, pumpkin butter, Dijon, s&p
5. Today on The Back Burner blog I’m sharing my recipe for Roasted Brussels Sprouts with Apples and Bacon.
Perfect as a Thanksgiving side dish or alongside any weeknight meal!
Name
Roasted Brussels Sprouts with Apples and Bacon
Cuisine
American
Prep Time
15 minutes
Cooking Time
20-25 minutes
Total Time
35-40 minutes
Servings
4
Yield
4 cups
Ingredients
1 pound Brussels sprouts, trimmed and halved
2 medium apples, cored and sliced (choose a sweet variety like Honeycrisp or Gala)
4-6 slices of bacon, chopped into small pieces
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon maple syrup (optional, for a touch of sweetness)
Instructions
1. Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This will ensure that it’s nice and hot for roasting your Brussels sprouts.
2. Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half. Place them in a large mixing bowl.
3. Add the Apples and Bacon
Add the sliced apples and chopped bacon to the same bowl with the Brussels sprouts.
4. Drizzle with Olive Oil
Drizzle the olive oil over the mixture and toss everything together until well coated. This will help the Brussels sprouts, apples, and bacon get beautifully caramelized in the oven.
5. Season It Right
Sprinkle minced garlic, salt, and pepper over the mixture. For a touch of sweetness, you can also drizzle a tablespoon of maple syrup. The combination of sweet, savory, and smoky flavors is simply divine.
6. Roast to Perfection
Transfer the Brussels sprouts, apples, and bacon mixture to a baking sheet lined with parchment paper or a silicone baking mat. Spread everything out in an even layer.
7. Time to Roast
Roast in the preheated oven for about 20-25 minutes or until the Brussels sprouts are tender and caramelized, and the bacon is crispy. Be sure to give everything a gentle toss halfway through to ensure even cooking.
8. Serve and Enjoy
Once everything is beautifully roasted, remove the baking sheet from the oven. Allow it to cool for a minute or two, then transfer the contents to a serving dish. The aroma will surely make your mouth water!
As you savor your Roasted Brussels Sprouts with Apples and Bacon, take a moment to reflect on your week ahead. Mondays can be hectic, but a comforting and nutritious meal like this can provide the motivation you need to tackle whatever comes your way.
Enjoy your delicious Monday dinner!
This Roasted Brussels Sprouts with Apples and Bacon recipe is not only a treat for your taste buds but also a wholesome addition to your weekday menu. The combination of vibrant colors and rich flavors will make this dish a family favorite. So, why wait? Try it out this Monday and start your week on a delicious note!
