Baked Buffalo Chicken Mac & Cheese Bites Recipe

Baked Buffalo Chicken Mac & Cheese Bites Recipe

 Baked Buffalo Chicken Mac & Cheese Bites Recipe

Ingredients
  • 8 ounces pepper jack cheese, shredded
  • 8 ounces cheddar cheese, shredded
  • 1 tablespoon cornstarch
  • 1 (12 ounce) can evaporated milk
  • 5 large eggs
  • ⅓ – ½ cup Frank’s Red Hot Buffalo Sauce (or buffalo sauce of choice)
  • 4 tablespoons butter
  • 2 cups cooked, shredded chicken breast (rotisserie or poached and pulled)
  • 8 ounces elbow macaroni, cooked
  • 1 cup flour
  • 2 cups panko breadcrumbs
  • Ranch dressing, to top
  • Scallion sliced, to top
Instructions
  1. In a large bowl, combine the cheeses and toss with cornstarch until evenly distributed. Set aside.
  2. In a separate large bowl, beat together the evaporated milk, 2 of the eggs, and the buffalo sauce, until well-combined. Set aside.
  3. Heat a large, high-walled pan or pot over medium-low heat. Melt the butter in the pan and reduce to low heat. Add in the chicken, macaroni, reserved cheese mixture, and the reserved evaporated milk mixture. Cook over low heat, stirring often, until the cheese melts and the sauce becomes smooth and thick. Make sure to keep the heat as low as possible, or the eggs will scramble in the cheese sauce.
  4. Line a 9 x 13″ baking dish with parchment paper or aluminum foil. spray lightly with nonstick spray and scoop the buffalo chicken macaroni into the dish. Smooth out the buffalo mac until even. Refrigerate until solidified, at least 3 hours or overnight.
  5. Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray lightly with nonstick spray.
  6. Place the flour in a small bowl, beat the remaining 3 eggs in another bowl, and pour the panko breadcrumbs into a third bowl.
  7. Remove the buffalo chicken macaroni from the refrigerator and carefully flip it over onto a cutting board. Peel away the parchment paper or foil, and then cut the mac into squares.
  8. Dip each square into the flour, then the beaten egg, then the panko, pressing well to coat. Line the squares on the prepared baking sheet. You may have to use more than one baking sheet., don’t crowd them too much.
  9. Spray the macaroni squares liberally with nonstick spray, and bake until light golden and warm, about 25 minutes, turning once halfway through. Let the bites sit for a few minutes after they come out of the oven before plating. This will help them firm up as they cool just slightly.
  10. Serve the bites with a drizzle of ranch and sliced scallion.

Blueberry Almond Crostinis Recipe

Blueberry Almond Crostinis Recipe

Blueberry Almond Crostinis Recipe

Ingredients

  • 1/4 cup light ricotta cheese
  • 1 Tbsp raw honey
  • 1/2 tsp. lemon zest
  • 3/4 cup blueberries
  • 4 slices low-calorie whole grain bread, toasted (I used Ezekiel)
  • 2 Tbsp sliced almonds, toasted

Instructions

  1. In a small bowl, combine ricotta cheese, honey and lemon zest. Slowly fold in blueberries. Cut each toasted bread slice diagonally into four equal pieces.
  2. Divide blueberry mixture among bread pieces. Sprinkle with toasted almonds and enjoy!

Holiday Cranberry Salsa Recipe

Holiday Cranberry Salsa

Holiday Cranberry Salsa Recipe

Ingredients

  • 1 (12 oz) package fresh cranberries
  • 1 Tbsp orange zest
  • 1 orange, peeled and chopped
  • 1 cup raw sugar
  • 2 jalapeno peppers, seeded and chopped
  • 3 Tbsp chopped crystallized ginger
  • 2 Tbsp fresh cilantro, chopped

Instructions

  1. In a food processor or blender, pulse fresh cranberries until coarsely chopped and transfer to a bowl.
  2. Then pulse orange zest, orange, sugar, jalapeno peppers, ginger and cilantro together until finally chopped.
  3. Stir mixture into cranberries and cover and chill for at least 2 hours. Enjoy!

Skinny Buffalo Chicken Bites Recipe

Skinny Buffalo Chicken Bites Recipe

Skinny Buffalo Chicken Bites Recipe

Ingredients

  • 3 cups shredded cooked chicken
  • 1/3 cup favorite hot sauce
  • 3 1/2 oz. fat-free cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onions, chopped
  • 1/2 cup all-purpose flour (you won’t use all of it)
  • 2 eggs, lightly beaten
  • 3 cups Corn Flakes cereal, crushed

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine shredded chicken, hot sauce and cream cheese; mix well. Stir in cheddar cheese and green onions and set aside.
  3. Using 3 separate bowls, set out the flour, eggs and crushed cereal. Scoop out chicken mixture and make 1 1/2-inch balls, first rolling in flour, then dipping in egg and last coating with cereal. Repeat this until you have about 30 balls.
  4. Place balls on sheet and bake for 20 to 25 minutes, until golden.
  5. Serve with blue cheese or ranch dressing and enjoy!

Banana Bread Recipe

Banana Bread Recipe

Banana Bread Recipe

Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 375F degrees. Spray a 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined.
  4. Add mashed bananas and mix until combined.
  5. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX!
  6. Pour banana bread mixture into prepared loaf pan and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 40-45 minutes until edges are slightly brown or until toothpick inserted into center comes out clean.
  7. Let cool completely before removing from loaf pan. Once cooled, spread some Nutella on a slice of the banana bread before serving.

Brown Sugar and Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip Recipe

Brown Sugar and Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip Recipe

Brown Sugar and Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip Recipe

Ingredients

Brown Sugar Cinnamon Sweet Potato Fries

  • 1 lb sweet potatoes (approximately 1 sweet potato)
  • 1 tablespoons coconut oil, melted
  • 1 tablespoons cornstarch
  • 2 tablespoons cornmeal
  • 2 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Easy Butterscotch Marshmallow Dip

  • 1 cup marshmallow fluff
  • 3 tablespoons butterscotch chips
  • 1/2 teaspoon coconut oil, melted
  • 1 tablespoon milk
  • 1/2 teaspoon cinnamon
Instructions
  1. Preheat oven to 425F degrees. Line a baking sheet with parchment paper or nonstick baking mat. Set aside.
  2. Wash, peel and cut potatoes into ¼ inch wide fries. Add fries to large bowl and toss with cornstarch until thinly coated. Discard any extra cornstarch. Add coconut oil and toss to coat. Add cornmeal, brown sugar, cinnamon, salt, nutmeg and cloves and toss to coat (its okay if there is brown sugar mixture left in the bowl).
  3. Evenly space sweet potatoes on prepared baking sheet so that they are not touching (otherwise they will steam instead of bake) and sprinkle any remaining brown sugar mixture over top. Bake on the upper middle rack for 20-25 minutes, rotating pan half way through so they bake evenly. When fries are cooked, broil 3-5 minutes, rotating half way through, or until golden and edges start to brown
  4. To make the marshmallow fluff, add butterscotch chips and 1/2 teaspoon coconut oil to a small bowl and microwave on medium heat for 30 seconds, stir, then continue to microwave and stir at 30 second intervals until softened and easy to stir (1-2 minutes).
  5. In a separate bowl, add marshmallow fluff and 1 tablespoon milk. Microwave on medium for 20 seconds. Add melty butterscotch and cinnamon and stir until evenly combined.
  6. Enjoy!

Chunky Guacamole Recipe

Chunky Guacamole Recipe

Chunky Guacamole Recipe

Ingredients

  • 3 ripe avocados, slightly mashed
  • 2 limes, juiced
  • 1 tsp. sea salt
  • 2 roma tomatoes, chopped
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp. lime zest
  • 2 jalapenos, seeded and chopped
  • Pinch of cayenne pepper
  • Handful of fresh cilantro, chopped

Instructions

  1. In a medium bowl, mash avocados with lime juice and sea salt until just combined, but still a bit chunky.
  2. Add in tomatoes, red onion, garlic, lime zest, jalapenos, cayenne and cilantro, mixing well. Enjoy!

Jalapeno-Honey Glazed Cheesy Chicken Poppers Recipe

Jalapeno-Honey Glazed Cheesy Chicken Poppers

Jalapeno-Honey Glazed Cheesy Chicken Poppers

Ingredients
  • 1 lb ground chicken
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground pepper
  • 2 tablespoons Jalapeno Tabasco, divided, plus more to serve
  • 40 mozzarella pearls, drained and dabbed dry
  • Oil, for pan frying
  • 3 tablespoons honey
Instructions
  1. In a large bowl, combine the ground chicken, salt, pepper, and ½ teaspoon of Jalapeno Tabasco.
  2. Create balls out of the ground chicken that are just slightly larger than the mozzarella pearls. You should wind up with about 40 chicken meatballs.
  3. Press the mozzarella balls into the centers of each chicken meatball. Use your palms to roll the chicken around the mozzarella entirely, making sure they pearls are fully covered to prevent leaks.
  4. Heat oil over medium-high heat. Preheat an oven to 400 degrees F.
  5. Brown the meatballs in batches and remove to a paper towel lined plate to absorb excess oil.
  6. Place the browned meatballs on a parchment paper lined baking sheet. In a small bowl, combine the honey and the remaining Jalapeno Tabasco. Brush the mixture over the meatballs.
  7. Bake until completely cooked through and the glaze begins to darken, about 10 minutes.
  8. Serve warm with additional Jalapeno Tabasco, to dip.

Stuffed Veggie Pizza Rolls Recipe

Stuffed Veggie Pizza Rolls

Stuffed Veggie Pizza Rolls

Ingredients

  • 1 roll refrigerated pizza dough (or you can make your own)
  • 8 oz. mozzarella cheese, diced
  • 1/2 red onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 Tbsp butter, melted
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried Italian seasoning
  • Marinara/pizza sauce, for dipping

Instructions

  1. Preheat oven to 425 degrees F.
  2. Lightly flour your surface so dough doesn’t stick and roll out into a 12″ x 8″ rectangle. Cut out 24 rectangles using a pizza cutter and place a teaspoon of cheese along with desired toppings in the center of the squares.
  3. Carefully take the ends of the squares and roll them up around the toppings, pinching the ends to make a ball. Place balls of dough in a lightly sprayed pie pan and set aside.
  4. In a small bowl, whisk together melted butter, garlic powder and Italian seasonings. Brush mixture all over the balls until coated and bake in oven for 15 to 18 minutes, until tops are golden brown. Enjoy!

Best Ever Salsa Recipe

Best Ever Salsa

Best Ever Salsa

Ingredients

  • 1 white onion, roughly chopped
  • 1 or 2 jalapenos, roughly chopped
  • 1 clove garlic, chopped
  • 8 roma tomatoes, chopped
  • 1 (15 oz) can diced tomatoes
  • 1 (4.5 oz) can green chiles
  • 1 handful of cilantro
  • 1 Tbsp fresh lime juice
  • 1 packet of Stevia
  • 1/4 tsp. sea salt

Instructions

  1. Combine onion, jalapenos, garlic, tomatoes, green chiles, cilantro, lime juice, Stevia and salt in a food processor and pulse until just combined for chunky salsa or more for smoother salsa.
  2. Serve and enjoy!

Hummus Tehina

Hummus Tehina
Hummus Tehina
Ingredients
For the Hummus Tehina:
  • 1 cup dried chickpeas
  • 2 teaspoons baking soda
  • 1½ cups Basic Tehina Sauce (recipe below)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • Paprika
  • Chopped or torn fresh parsley leaves
  • Olive oil, for drizzling
For the Basic Tehina Sauce:
  • 1 head garlic
  • ¾ cup lemon juice (from 3 lemons)
  • 1½ teaspoons kosher salt
  • 2 generous cups tehina
  • ½ teaspoon ground cumin
Instructions
  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
  2. Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas: don’t worry if they are mushy and falling apart a little.) Drain.
  3. As the chickpeas cook, make the Basic Tehina Sauce. Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon of the salt. Blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.
  4. Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tenia to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
  5. Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1½ cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
  6. Taste and add up to 1½ teaspoons more salt and cumin if you like. If you’re not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.
  7. Combine the chickpeas, 1½ cups Basic Tehina Sauce, remaining salt and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy. Then puree it some more!
  8. To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with oil.

Chorizo, Caramelized Onion and Poblano Sausage Rolls

Chorizo, Caramelized Onion and Poblano Sausage Rolls
Chorizo, Caramelized Onion and Poblano Sausage Rolls
Ingredients
  • 2 tablespoons oil
  • 1 medium white onion, chopped
  • 2 poblano peppers, stemmed, seeded, and chopped
  • ½ teaspoon kosher salt
  • 1 pound chorizo sausage, casings removed
  • 1 pound puff pastry, thawed
  • 1 egg, beaten
  • 3 tablespoons black sesame seeds, poppy seeds, or white sesame seeds, to top
  • 1 cup sour cream
  • 1 large handful fresh cilantro
  • 3-4 cloves garlic, minced
  • ¼ cup prepared salsa
 Instructions
  1. Heat the oil in a large skillet over medium heat, and then add in the onion and poblano. Season with ½ teaspoon kosher salt. Saute, stirring occasionally, until the onions have softened and begun to brown around the edges, about 30 minutes. Remove from heat and let cool.
  2. In a large bowl, work together the chorizo sausage meat and the caramelized onions and poblanos. Set aside.
  3. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Cut each pastry sheet into thirds, and place onto the parchment paper.
  4. Divide the chorizo mixture evenly amongst the pastry sections, forming a long line down the center of each. Fold the pastry sheet around the sausage mixture, pinching the edges to seal. Flip the rolls over so that the seam-side is down.
  5. Brush the puff pastry with the beaten egg and sprinkle the sesame seeds on top. Gently slice the sausage rolls into bite-sized pieces. Separate them, making sure to give each piece plenty of room to puff up as it cooks.
  6. Bake the sausages until golden brown and cooked through, about 30-35 minutes.
  7. As the sausage rolls bake, make the dip. In a food processor, combine the sour cream, cilantro, minced garlic, and salsa. Process until well-combined.
  8. Serve the chorizo sausage rolls warm with the creamy cilantro dip.

3 Ingredient Bruschetta Mozzarella Crescents

3 Ingredient Bruschetta Mozzarella Crescents
3 Ingredient Bruschetta Mozzarella Crescents
Ingredients
  • 1 8.5 oz. jar Bruschetta with Italian Basil
  • 1 cans (8 oz. each) refrigerated crescent dinner rolls (I prefer Pillsbury™)
  • 2/3 cup mozzarella cheese
 Instructions
  1. Separate dough into 8 triangles.
  2. Spread 1 heaping tablespoon Bruschetta on each triangle, keeping the edges clear, then sprinkle with 1 heaping tablespoon mozzarella cheese.
  3. Roll up each triangle, starting at shortest side and rolling to opposite point and place on a baking tray lined with parchment paper or a nonstick mat.
  4. Bake at 375F degrees for 10-14 minutes or until golden.

Pico de Gallo with Lemon Zest

Pico de Gallo with Lemon Zest

Pico de Gallo with Lemon Zest

Ingredients

  • 4 to 5 ripe plum tomatoes, de-seeded and chopped
  • 1 white onion, chopped
  • 2 jalapenos, de-seeded and diced
  • 1 clove garlic, minced
  • Juice of one lime
  • 1 Tbsp lemon zest
  • 1/2 tsp. sea salt
  • Pinch of cumin
  • Handful cilantro, roughly chopped

Instructions

  1. Chop tomatoes and place them in a colander allowing them to drain for about 30 to 45 minutes. In the meantime, combine the rest of your ingredients in a large bowl.
  2. Add in tomatoes, cover with plastic wrap and allow mixture to marinate in the fridge for about an hour.
  3. Serve and enjoy!