Sausage with Red Wine and Smoked Paprika

Sausage with Red Wine and Smoked Paprika

 

These are an easy and great little snack for football, cocktail parties or the holidays.

1lb Kielbasa or other sausage ( Andouille or smoked sausage would be great)

2 T olive oil

1 T chopped fresh oregano or parsley

2 t chopped garlic

1 t smoked paprika

1/2 c dry red wine

Cut sausage into 1/2 in rounds. Heat olive oil in a large skillet over med high heat. add sausage and cook until browned. stir in oregano, garlic and paprika. cook for 1 minute. Add red wine and stir. reduce heat to low and cook for 3-4 minutes. Serve with toothpicks.

 

Berry Smoothie Popsicles

Berry Smoothie Popsicles

Here is an easy and refreshing treat for those last days of summer.

Berry Smoothie Popsicles

(makes about 12 pops)

3/4 c fresh blueberries

1/2 c fresh raspberries

1/4 c sugar ( add more if you like it sweet)

1 c vanilla yogurt

1 T lemon juice

Add all ingredients to a blender and puree.

Berry Smoothie Popsicles

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Pour into popsicle molds and freeze. Eat and enjoy.

Pretzel Crisp Toffee Candy

Pretzel Crisp Toffee Candy

 

I couldn’t wait for the Holiday Pretzel Crisps to come out so I made these today.

Pretzel Crisp Toffee Candy

1 7.2 oz bag Original Pretzel Crisps

1 c  unsalted butter (2 sticks)

1 c brown sugar

1 c chocolate chips

1 c crushed pecans

Preheat oven to 400. line a baking sheet with a silpat or spray with cooking spray

Lay Pretzel Crisps evenly on the pan.

Pretzel Crisp Toffee Candy

 

Melt butter in a small sauce pan with the brown sugar over med high heat

Pretzel Crisp Candy

 

Bring to a boil and boil over med heat for 3 minutes

Pretzel Crisp Toffee Candy

 

Pour over Pretzel Crisps and bake for 5 minutes

Pretzel Crisp Candy

Remove from oven and scatter chocolate chips and nuts over the top while still warm, slightly pressing them down with a rubber spatula to help them stick.

Pretzel Crisp Toffee Candy

 

Refrigerate baking sheet for at least 2 hours or until candy is hard.Break into pieces. Store in an airtight container.

Pretzel Crisp Toffee Candy

 

** Other additions, chopped peppermint candy, toasted coconut, chopped peanuts, peanut butter chips, mini M and M’s

 

Fig, Pistachio, and Goat Cheese TOasts

Fig, Pistachio, and Goat Cheese Toasts

 

I love figs, I didn’t used to. I thought all figs tasted like Fig Newtons. Then I tried a fresh fig, delicious, juicy and just the right amount of sweetness to be the perfect accompaniment to any kind of cheese. Unfortunately they are hard to find around here so when I do I buy some. I found them at Fresh Market the other day and made this delicious appetizer. I would also be great with a salad for a light, vegetarian dinner or lunch.

1 loaf French Bread

6 figs sliced into 1/4 ‘ pieces

1 c crumbled goat cheese

1/3 c pistachios crushed

2-3 T olive oil

2 T honey

Preheat the oven to 400 degrees, slice the bread in half horizontally. Place on a baking sheet and drizzle or brush with olive oil, sprinkle on the goat cheese and then place the figs on top and sprinkle with pistachios. Place in the oven and bake for about 10 minutes 0r until cheese starts to melt. remove from oven and drizzle with honey. Cut into slices for appetizers or halves for meal portions.

Fig, Pistachio, and Goat Cheese Toasts

Fig, Pistachio, and Goat Cheese Toasts

 

Buffalo Cauliflower

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Yes I am mean, this is what I tried to serve my husband and kids as so called wings. But guess what it was delicious, maybe not low fat but it sure is healthier than regular buffalo wings and if you don’t over think it , it tastes pretty similar. The heat and crunch are there and dip anything in blue cheese and its a winner. Mix it up this Super Bowl and try this, perfect for vegetarians and dieters.

3 T butter

2 T hot sauce

1 head cauliflower , cut into florets

blue cheese dressing (optional)

Met butter in a pan

add hot sauce and stir over med high heat. Add cauliflower and saute for about 4 minutes, until coated, but still crunchy.

Buffalo Cauliflower

Sprinkle with salt. Serve with blue cheese dressing

Buffalo  Cauliflower

Bacon Wrapped Chicken With Honey Mustard Sauce

Perfect for football games or kid friendly dinners.

Bacon Wrapped Chicken With Honey Mustard Sauce

4 chicken breasts cut into 3rds

12 slices of bacon

1 cup mayonnaise

2 T dijon mustard

2 T honey

salt and pepper

Preheat oven to 375. Wrap 1 slice of bacon around each piece of chicken and place on a baking sheet.

Bake for about 25 minutes, draining juices from pan 1/2 way through cooking to ensure crispy bacon. Mix mayo, mustard and honey together, season with salt and pepper to taste. Serve.

Tasting Party: Frush Yogurt and Fruit Shake

 

** Though not paid to write this review I was given free product to sample and promotional materials. 

Drinkable yogurt, the concept is not new, and I admit I thought of it as somewhat of a toddler drink.  I was proven wrong, I tried the new Frush Yogurt and Fruit Shake at my little tasting party. They were delicious and tasted like a milk shake. Each 8.4 oz bottle contains about 200 calories but they were very filling and would be a great meal substitute. My favorite was strawberry banana but the overall favorite was peach. They also come in blueberry and strawberry flavors.

 

They contain real fruit, have 9 grams of protein and 50% of your daily calcium requirement per serving. They are portable and have a cap so it was easy for my husband to add his daily helping of Chia and mix it with the yogurt. Trust me he usually makes a big mess, and can’t usually take his breakfast with him so he loved this new product. Even though some guests were worried about the amount of sugar, I liked the fact that they contain real sugar instead of scary chemical substitutes. I would have no problem with my two teenage boys making this their go to breakfast or after school snack. The yogurt and fruit shake was also delicious on apples and strawberries.  If you missed my tasting party but want to try this new drink click here for a coupon or check them out on facebook at www.facebook.com/gofrush

 

 

Snack Attack: Crispy Chick Peas

Easy, Easy, Easy, and much better for you than chips. Try this crispy chick pea recipe and feel free to switch out the seasonings, I used an Indian spice this time but I have made them with Cajun and curry spices too.

1 can of chick peas rinsed and dried

2T olive oil

1t salt

1T Garam Masala (Indian Spice Mixture made with cumin, cinnamon and other spices)

Put dried chick peas on a baking sheet, toss with oil and sprinkle with salt and seasoning. Bake at 400 degrees for about 25-30 minutes or until dark golden brown and crisp.

Pinspired: Peanut Butter Chocolate Chip Cake

My Pinspiration this week was a little snack cake with a familiar flavor combination, peanut butter and chocolate. I found this on Pinterest last week but the original recipe can be found here at Bake or Break. This was easy and delicious and not too sweet. Perfect for a mid morning or afternoon snack. It reminded me of the Snackin Cakes by Betty Crocker that my mom used to make back in the 70’s.

Peanut Butter Chocolate Chip Cake, from Bake or Break

2 1/4 cups of flour

2 c brown sugar

1 c creamy peanut butter

1/2 c (1 stick) of softened unsalted butter

1t baking powder

1/2 t baking soda

1 c milk

1 t  pure vanilla extract

3 eggs

1 cup Ghirardelli milk chocolate chips

Preheat oven to 350 degrees, grease or spray a 9×11 pan.

In a large bowl combine flour, brown sugar, peanut butter, and butter using an electric mixer.

Remove 1 cup of the mixture and set aside. Mix in baking powder and soda, then add milk and vanilla mix until combined, and then add one egg at a time while mixing.

Pour batter into baking pan.

Sprinkle chocolate chips and reserved batter mixture on top.

Bake for 35 minutes, or until a toothpick inserted into the middle comes out clean.

Strawberry and Meyer Lemon Muffins

ImageIt’s Strawberry season and we always are left with some in the refrigerator that are kind of on their way out. So to prolong their life a little I try to incorporate them into recipes. My kids love these muffins for breakfast or an after school treat.

Preheat oven to 375

 

2 1/2 cups all purpose flour

3/4 white sugar

1T baking powder

Freshly ground nutmeg

Pinch of salt

(Whisk these ingredients together in a bowl and set aside.)

1/2 c of melted butter

1c of whole milk 

2 large eggs

1 T of grated Meyer Lemon Zest

1T Meyer Lemon Juice

1/2 of pure vanilla extact

1 1/2 c of fresh clean strawberries sliced

 

In a bowl whisk together melted butter, milk, eggs, zest, lemon juice and vanilla. Get your dry ingredients and make a small”well” in the middle, pour in the wet ingredients and stir by hand until incorporated but not over mixed (there may be some lumps). Add sliced strawberries and mix gently. Divide batter into 12 large muffin tins (I use and Ice cream scoop for even sized muffins) bake until golden brown about 25 minutes (check by inserting a toothpick into the muffin, it should come out clean)