July 31, 2012

Mini Corn Dog Muffins

Now this my friends, is my absolute best recipe find ever! I am a legitimate corn dog addict, but have always hated how the golden fried pups make me feel after consumption in the pit of my stomach.

So these little babies are the answer to all my problems. They are not only NOT fried, but are perfectly poppable and quite frankly...I could eat the entire pan to myself. Hence why I cut the recipe in half so it only produces 24 instead of 48 bad boys.

Anyway, you MUST MUST MUST make these soon. Even Jordan, my hot dog hating husband, loves these. And now that's a miracle in and of itself you guys.

Mini Corn Dog Muffins
(Makes 24 mini muffins)
1/4 cup melted butter
1/4 cup sugar
1 egg
1/2 cup buttermilk
1/4 tsp. baking soda
1/2 cup cornmeal
1/2 cup all-purpose flour
1/4 tsp. salt
4 all-beef hot dogs, cut into 24 pieces (I prefer Hebrew National)

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add egg and whisk to incorporate. Add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tbsp. of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 10-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator and re-heat for 20-30 seconds before serving.

July 30, 2012

Cheesy Garlic Bread Swirls

 I CANNOT get over how good these are. I mean come on, cheese, garlic and bread rolled into a savory roll! These are probably the BEST rolls I've ever had. My goodness.
They take a little bit of extra time, but they are so worth it. And they pair very well with soup might I add.

Cheesy Garlic Bread Swirls
Source: Our Best Bites
1 Tbsp. yeast
1 1/2 cup warm water
1 1/2 Tbsp. sugar
1 tsp. salt
3-4 cups flour, use more if necessary
3 Tbsp. vegetable oil
1 egg yolk

Butter Spread
1/2 cup real butter, no substitutes
1 1/2 Tbsp. Garlic Bread Seasoning
1 1/2 cups shredded mozzarella cheese

1. To make dough, combine yeast, water and sugar in a large mixing bowl and allow to stand for 10 minutes or until bubbly.
2. Add salt, vegetable oil and egg yolk and combine. Add 3 cups of flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead either by hand or in a mixer for 2-3 minutes. Cover bowel with a clean towel and allow to rise 1 hour.
2. While the dough is rising, combine butter and garlic bread seasoning. Set aside.
3. When the dough has risen, roll the dough into an 18 x 6-inch rectangle on a work surface lightly sprayed with nonstick cooking spray or sprinkled with flour. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
4. Roll up the dough jelly-roll style and then use dental floss to cut it into 12 equal slices. Place each slice in a muffin tin cup that has been sprayed with nonstick cooking spray. Cover with a clean cloth. Preheat oven to 350 degrees F and allow rolls to rise while the oven is heating.
5. When the oven is ready, bake for 18-22 minutes. Be sure to keep a close eye on these during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you won't need to press it down; just lay it on the top). This will keep the cheese from burning. Although it will get pretty brown on top, the insides with still be perfectly melted.

July 27, 2012

Food Link Friday: Most Viewed Posts on the Blog

I decided to switch it up this week and do a little recap of For the Love of Food's most viewed posts!
Carrot Cupcakes with Cream Cheese Filling
These cupcakes are so moist and come with a perfect cream cheese surprise in the middle.
Gourmet Pigs in a Blanket
Talk about your plain old pigs in a blanket on steroids, yum!
Mom's Baked Chicken and Spinach Pasta
This pasta has just the right amount of garlic flavor and is so easy to make!
Homemade Banana Fro-Yo
How can you go wrong with just one ingredient, my friends?
Copycat Arctic Circle Lime Rickey
I love me some lime rickey! So good!

July 26, 2012

Roasted Strawberry Pancakes

I don't know about you, but I think those bright, red, juicy strawberries look rather tasty/they were rather tasty.

So roasted strawberries...this is something new for me, but man why haven't I done this sooner?

I roast veggies, so why not fruit? SO much flavor comes out in the strawberries and to think of stuffing them into pancakes is brilliant. Seriously.
Anyway, make these for breakfast or dinner like I always do. Breakfast just tastes better at dinnertime.

Roasted Strawberry Pancakes
Adapted from How Sweet It Is
Serves 3-4
1 1/2 cups sliced strawberries
1/2 tsp. olive oil
1/4 cup unsalted butter, melted
2 cups all-purpose flour
1 Tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 tsp. vanilla extract
1 egg, lightly beaten
1-1 1/4 cups milk

1. Preheat oven to 375 degrees F. Toss sliced strawberries with olive oil and a pinch of salt, then lay on a nonstick baking sheet. Roast for 20-25 minutes, or until juicy and caramely.
2. In a large bowl, mix together flour, sugar, baking powder, cinnamon and salt. In a small bowl, whisk together 1 cup milk, egg and vanilla extract.
3. Add wet ingredients to dry, mixing until just combined, then stir in butter and 1/4 of the roasted strawberries. If batter isn’t smooth or is too thick, add additional milk. (The strawberries will add liquid to the batter so you may need to add a little more milk if needed, based on your strawberries.)
4. Heat a griddle or skillet over medium heat. Add a bit of butter to the griddle and using a 1/4 cup measure, spoon batter into pan, evening them out so they’re thin. Cook until bubbles form on top, then flip and cook for 1-2 minutes more. Top with remaining roasted strawberries and syrup.

Oh and if you're in for a thrill, spoon some of this stuff onto these bad boys. Holy moly.

July 25, 2012

New Recipe Index!

Check out the recipe index tab I created above to save you some time while browsing!

Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice

Now really, how do people come up with this stuff? Cauliflower rice??? I never in a million years would have thought to shred up cauliflower, cook it and then serve it as a rice substitute. Genius!

Overall, this recipe is amazing and makes a perfect summer meal. The best part about it, is that it's nice and light, which makes this cheese and carb loving girl a healthy eater for at least one night. 

The flavors going on in this are seriously the best and the cauliflower rice is fabulous. I might just have to try it with all sorts of other meals. Endless possibilities I tell you!

Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice
Slightly adapted from Iowa Girl Eats
For the Key West Grilled Chicken:1/4 cup soy sauce
                  1/4 cup honey
                  3 Tbsp. vegetable or canola oil
                  3 Tbsp. fresh lime juice (1-2 limes worth)
                  1 tsp. garlic, minced
                  4 chicken Breasts
For the Mango Salsa:
                  1 mango, chopped (Learn how to choose and cut a mango here)
                  1 tsp. garlic, minced
                  1/4 cup cilantro, chopped
                  juice of 1 lime
           1/2-1 tsp. of sugar or honey, to sweeten it 
                  salt & pepper, to taste
For the Cilantro-Lime Cauliflower Rice:
                  6 cups shredded cauliflower (about 1 head)
                  4 tsp. vegetable or canola oil
                  1-2 Tbsp. fresh lime juice
                  1/4 cup cilantro, chopped
For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl. Place chicken breasts in a ziplock bag and pour mixture on top. Squish to coat chicken in marinade, then refrigerate for 1 hour, or up to 8 hours. Grill chicken over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills.
For the mango salsa: Combine all salsa ingredients in a bowl. Refrigerate until ready to use.
For the cilantro-lime cauliflower rice: Shred cauliflower using the shredding blade on a food processor, or by hand with a flat or box grater. Heat vegetable oil in a large skillet over medium-high heat. Add cauliflower, season with salt, then saute until soft and just starting to turn golden brown, about 10 minutes. Turn off the heat and add 1 Tbsp. lime juice and cilantro. Taste and add more lime juice if desired.

July 13, 2012

Food Link Friday: Blueberry Bonanza

Glazed Blueberry Cake Donuts
These sound so good right now! Love that they're homemade!
Blueberry-Lemon Buttermilk Bundt Cake
Blueberry and lemon seem like the perfect combination. And that glaze? Oh my.
Blueberry Doughnut Muffins
A muffin that tastes like a doughnut? Sign me up!
Lemon Blueberry Poppy Seed Muffins
Well hey, why not combine the best two muffins into one great muffin?
Blueberry Muffin Bread
A blueberry muffin in bread form? Move over banana bread, there's a better bread in town!

July 12, 2012

Cheesy Chicken Nachos

I found this recipe on Let's Dish and the cheesy queso is what caught my eye. This recipe is ridiculously easy and that makes me a happy camper. It's nice and simple and you can throw on whatever toppings you see fit.

Cheesy Chicken Nachos
For the chicken:
2-3 boneless, skinless chicken breast halves
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper

For the queso sauce:
1 (10 oz.) can cream of chicken soup
1 (4 oz.) can diced green chilies
1 (10 oz.) can diced tomatoes and green chilies
1 cup shredded cheddar cheese
Dash of pepper

Tortilla chips plus optional toppings such as:
Shredded cheese
Black or pinto beans
Chopped tomato
Sour cream
Chopped green onion
Chopped cilantro
Sliced olives

To make the chicken, combine chili powder, cumin, salt and pepper in a small bowl. Generously rub mixture onto chicken breasts. Grill or broil until chicken is no longer pink and juices run clear.

Make the queso by combining the cream of chicken soup, diced chilies and diced tomatoes with green chilies in a large saucepan over medium heat.  Heat, stirring occasionally, until just bubbly.  Stir in shredded cheddar cheese and a dash of pepper and cook until cheese is melted.  Arrange tortilla chips on a plate or platter.  Top with a generous amount of the queso, then some chicken.  Add additional toppings, such as sour cream, beans, chopped tomato, shredded cheese, etc. to suit your tastes.  Serve warm.

July 11, 2012

The Bestest Belgian Waffles

So I don't know who keeps coming up with these seriously silly Belgian waffle names, but I found another winner. While I loved the Waffle of Insane Greatness recipe because of its unique taste and texture, I wanted a recipe that reminded me a little more of my mom's waffles.

I found this recipe on Food.com and decided to try it out because of all the rave reviews.

Oh and make sure to top your waffle with whipped cream, strawberries, Nutella and syrup if you desire. Nutella makes everything better.

The Bestest Belgian Waffles
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
2 eggs, separated
1/2 cup oil
2 cups milk
1. Sift the dry ingredients together in a large bowl.
2. Separate the eggs.
3. In small bowl, beat egg whites until stiff.
4. Mix together the egg yolks, milk and oil and stir slightly.
5. Add to dry ingredients and mix well.
6. Fold in beaten egg whites.
7. Cook according to waffle iron’s instructions.

July 10, 2012

No-Bake Pistachio Pudding Pie

I know, I know, this recipe can be found on an actual box of pistachio pudding, but have you actually ever looked at or tried it?

This is Jordan's favorite dessert, which makes us one happy family because it's so easy to make. I've always loved the flavor of pistachio and this dessert is quick, easy and so refreshing. Perfect for a summer BBQ! {Or a midnight snack.}

If you've got ten minutes to spare, try it out.
No-Bake Pistachio Pudding Pie
1 (9-inch) prepared graham cracker pie crust
8 oz. whipped cream
1 (3.4 oz.) box pistachio instant pudding mix
1 ¾ cups milk
*(For fuller pie, use 2 packages of pudding mix and 2-3/4 cups milk)

1. In a small mixing bowl, combine package of pistachio pudding mix and milk. Whisk for two minutes until pudding is starting to set.
2. Pour at once into graham cracker pie crust. Refrigerate at least 1 hour (3 hours for fuller pie) or until set.