Caramel Marshmallow Popcorn

This delightful stuff has been floating around Pinterest for awhile now.  A big THANK YOU to blogger Chef in Training for introducing this easy & oh so naughty snack to the world!  And despite my BFF's WARNINGS not to make this addictive little treat, I couldn't help myself.  We'll blame it on the newly acquired popcorn machine! 

Since we were having a few friends over for a BBQ & Mr. B was having fun playing with his toy, after he'd popped up 3 or so batches of popcorn, I decided it was time to try this irresistible looking treat.  So, into the kitchen to gather the few necessary ingredients.  Luckily I had basically everything on hand.  Unfortunately, I only had a small amount of mini marshmallows left, which sent me into a near panic, until I discovered the jar of Marshmallow Fluff in the fridge!  Phew, that was a close one!

So glad I finally made this!  Also glad I chose to make it when there were 9 other people to help us eat it.  A whole batch of this to yourself would be a DANGEROUS thing!  Make this, share this, enjoy this!

Ingredients:

1 bag of microwavable popcorn
1/2 cup butter
1 cup of brown sugar
2 Tbls loght corn syrup or honey
1/2 tsp vanilla or almond extract
12 large marshmallows

Directions:
Prepare popcorn making sure to remove any stray kernels (if you are fond of your teeth, you really shouldn't skip this step!)  Melt butter over low heat. Add brown sugar, corn syrup, extract and marshmallows.  Turn heat to medium and stir until marshmallows are melted, no lumps!  Pour over popcorn and stir in until popcorn is evenly coated.

Store in an airtight container or ziploc bag. Who am I kidding, there will most likley be NO leftovers to store!

There are few problems in life that can't be solved or at least helped a little by a big plate of cheese for dinner.  Sometimes tasty cheeses, fruit, crackers, a little wine, and good friends can make even the worst of days seem just a little more bearable.

Baked Mini Corn Dogs

I was looking for fun foods to try for Mr. B's birthday party I came across this adorable little doggies & knew I had to give them a try.  Since he loves all things Corn Dog & I'm a big fan of cute, these fit the bill perfectly. They took a little bit of time & boy were they worth it!  I served with Dijon and honey mustard.  Everyone loved them!  Enjoy!

Baked Mini Corn Dogs
1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper or paprika
9 reduced-fat hot dogs, halved crosswise
1 large egg, beaten
1 tablespoon black sesame seeds (optional - I couldn't find and they were still cute)

Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.

Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.

Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.

Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

Per serving (2 reduced-fat beef corn dogs):

Calories 265; Fat 11 g; Cholesterol 27 mg; Sodium 825 mg; Carbohydrate 31 g; Fiber 3 g; Protein 10 g

Mini Zucchini Pizzas

Looking for a quick weeknight meal?  Well if you are lucky enough to have any of those really big zucchinis lingering in your garden, this is the perfect dish for you.  If not just grab a regular one and make mini pizza bites.  These can be changed up to include your favorite toppings, or whatever you happen to have on hand.  I happened to have some leftover caramelized onions and some sausage meatballs that I thought would be perfect.

Prep your topping and have on the side.  Slice your zucchini, drizzle or spray with a little olive oil & sprinkle some house seasoning (or your favorite seasonings).  Place on heated grill.  Flip once and add toppings.  I used a spoonful of marinara sauce for each, topped mine with caramelized onions and Mr. B's with cut up sausage meatballs, and a little grated mozzarella on each.  Close the lid on your grill and cook for a few minutes.  Your cooling time will vary based on the size of your zucchini.  I served with some penne pasta with marinara.

Quick, simple & delicious!  Enjoy!

Low Fat Pumpkin Pie Dip

It's fall, which means my obsession with pumpkin everything may take over this blog!  I can't help it, I go all summer anxiously waiting for acceptable pumpkin cooking & baking time.  I saw this recipe over at skinnytaste.com & new it was a must try.  I whipped it up in no time before heading over to a friend's house for a Monday Night Football & it was a BIG hit.  The best part, this lightened up version is low in fat & calories.  So you can dip away without feeling guilty!  If you are fan of pumpkin anything, give it a try.  Enjoy!

Low Fat Pumpkin Pie Dip

15 oz can pumpkin
3/4 cup brown sugar
1 tsp vanilla
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice (or more to taste)
6 oz fat free Greek yogurt
8 oz Cool Whip
Apples & Graham Crackers to Dip

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.

Makes about 6 cups

Note:  You could of course use a regular serving bowl.  But how cute is the little pumpkin bowl?!?  it's a cute inexpensive way to add an extra little touch.  Just purchase a small round pumpkin, cut the top off, scrape out all the goo and seeds, rinse, dry and fill.

Mini Pizza Muffins

Ok, so there may be a trend forming here but I had to do it.  After the success of the mini corn dog muffins I had to try out Mr. B's favorite dinner, pepperoni pizza, in a mini muffin form.  I spotted this recipe over at Lick The Bowl Good and decided to give it a whirl.  They were tasty.  Next time I think I will add some chopped pepperoncini to the mix.  I served them on the side this time.  These would be great for your game day spread as well.  Give 'em a try.  Enjoy!
Pepperoni Pizza Mini Muffins
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt
pinch of red pepper flakes (optional)
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce

Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce (and ranch dressing if you like) for dipping.

BBQ Chicken Polenta Pizza Cakes

I saw this recipe on the Picky-Palate and thought it looked delish!  It was insanely simple to make, seeing as I went the shortcut route and used premade items.  You can go a step further and make your own BBQ sauce and shred a rotisserie chicken, but I happened to see some good quality breast meat BBQ chicken at Costco and figured I'd give it a try.  I made this for dinner with a side salad and rather enjoyed it.  I think it would even be a great appetizer.  Give it a try and let me know what you think.  Enjoy!

 

BBQ Chicken Polenta Pizza Cakes

1 pound/tube of polenta

2 tablespoons extra virgin olive oil

2 cups cooked/shredded BBQ chicken

12 1-inch slices fresh mozzarella ( I did just a little mozzarella & added some smoked gouda)

12 individual cilantro leaves

Preheat oven’s broiler with rack places 5 to 6 inches below heat.

Slice polenta into 1/2 inch slices. Place oil into a grill pan over medium heat. Place polenta slices into hot grill pan and grill for 4 to 5 minutes, until slightly browned. Flip and top with a spoonful of BBQ chicken then a slice of mozzarella cheese.  Grill for 4 minutes then place under broiler until cheese is melted. Top with a cilantro leaf and serve.

It's the most wonderful time of the year...

No, not the holiday season... ASPARAGUS Season!  I LOVE asparagus!  LOVE LOVE LOVE it!  But then again, maybe I'm just a product of my environment??  It's tough to grow up somewhere that celebrates the stuff annually and not fall in love with it right?  I once took a crate of it to a co-ed bridal shower and handed bundles out like favors, believe me, it was well received.

I prepare many a dish with this lovely little veggie, so imagine my dismay when I learned that my dearest does not share my love for the little green spears.  In fact during the early stages of the relationship he stated that he didn't like it at ALL!  Oh no!  Since then he has tried it a few times, mostly a not terrible, but not good response.  The one exception being the coveted deep fried asparagus spears at the Asparagus Festival last year.  He actually really enjoyed those.  With the first batch of fresh asparagus brought to us of the year I was inspired to recreate a healthy version of those oh so good, yet oh so bad crispy asparagus spears.  End goal, a healthy treat that my dearest would like.

Hence the birth of Panko Crusted Asparagus!  Outcome... Goal achieved!  Everyone, including you-know-who went back for seconds (possibly thirds) of these little crispy deliciousness!  My toughest critic even asked to take the one lone spear left on the platter with his lunch leftovers.  Oh yes, sweet success!

These were so easy!  And rather delicious!  The panko breadcrumbs gives you the crisp you get from the deep fried asparagus, but there's no deep frying and no heavy batter.  I just threw together a little egg wash, so these amounts are approximate, but you can play with it and use what works for your tastes.  Enjoy!

Panko Crusted Asparagus

1 bundle asparagus tips (break off tough ends)

1 cup panko bread crumbs

about 1/4 cup Parmesan cheese

House Seasoning (Salt, Pepper, Garlic Powder)

2 egg whites

1 Tbs Dijon mustard

1 Tbs Lemon Olive Oil (or just lemon)

House Seasoning (Salt, Pepper, Garlic Powder)

Pre heat oven to 450 degrees.  Wash and dry asparagus.  Mix together bread crumbs, parm and seasoning, set aside.  Whisk together remaining ingredients.  Coat asparagus in egg mixture, then panko mixture.  Carefully lay on parchment lined cookie sheet.  Bake for 15 min, or until crumb coating is golden brown.

Chicken Lettuce Wraps

So I’m getting ready to leave the office last night & I think, “What do I want to make for dinner tonight?” And like a flash, it hits me – CHICKEN LETTUCE WRAPS! You know the ones like they make at P.F. Chang's with that delicious “Special Sauce” that they mix to your heat preference at the table.  Then you get to pour it on top of your tasty wraps.  (I'm ALL about condiments!)  Anyhoo, I’ve never made lettuce wraps before, but I’ve eaten plenty, so I decided with the help of a quick Google search that this would be the night to try.

When I saw this recipe I knew it was just what I was looking for! And with just a few modifications I had in mind it was perfect.  The original recipe was from Todd Wilbur and Top Secret Recipes. Here I’ve posted it with a couple changes.

If you’ve got a food processor, you’re going to want to pull it out for this one! It will make your life sooo much easier! If you don’t, improvise and get to chopping cause this is too tasty to miss! Enjoy!

Chicken Lettuce Wraps
2 Tlbs oil
2 boneless skinless chicken breasts, still raw & roughly cut into cubes
1 cup water chestnut
1 cup mushroom
3 Tlbs chopped onions
1 tsp minced garlic
1/2 carrot peeled & finely grated
1/4 cup roughly chopped peanuts
4 - 5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 Tlbs soy sauce
2 Tlbs rice wine vinegar
2 Tlbs ketchup
1 Tlbs lemon juice
1/8 tsp sesame oil
1 Tlbs hot mustard
2 tsp hot water
1 – 2 cloves garlic, minced
1 – 2 tsp red chili paste

Stir Fry Sauce
2 Tlbs soy sauce
2 Tlbs brown sugar
1/2 Tlbs rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard.  Add garlic and chili paste, mix and set this aside as well.  Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. (I used it all and didn't find it too spicy.)

Put mushrooms, water chestnuts and onions in food processor, pulse until chopped.  Remove and set aside.  Then put your raw chicken in the food processor and pulse until ground.

Bring oil to high heat in a wok or large frying pan.  Add chicken and saute.  While cooking, prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.  When Chicken is almost done, add veggies and stir fry sauce and cook for a couple more minutes.  At the very end add grated carrot and mix well.

Transfer mixture to a serving dish and top with chopped peanuts and one chopped green onion.

Serve with the lettuce"cups", a side of brown rice, and the "Special Sauce"on the side.  Enjoy!

Quite Possibly The Best Ever Stuffed Mushrooms

If you are looking for an appetizer that will have everyone asking for more, this is it!  With the busy holiday season here, my favorite part about these little guys it the filling can be made a day ahead.  Then you just pipe it into the mushroom caps and stick them in the oven and ENJOY!

Quite Possibly The Best Ever Stuffed Mushrooms

2 packages whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
2 green onions, thinly sliced
1/4 cup seasoned breadcrumbs
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese + more for topping
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine (I use the food processor), discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic, chopped mushroom stems & green onion to the skillet. Add bread crumbs & fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

Beat together cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. When mushroom mixture is no longer hot, add to cheese mixture. It should be very thick.

Spoon mixture into a large Ziploc bag. Snip off one corner and use as a pastry bag to fill mushrooms. Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet and sprinkle tops with shredded Parmesan cheese.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

**NOTE** I lightly brush tops of caps with melted butter to avoid drying out in the oven.