Tasty Kitchen Blog » HowSweetEats https://tastykitchen.com Welcome! Wed, 11 Nov 2015 17:55:06 +0000 en-US hourly 1 https://wordpress.org/?v=4.1.31 Simple Wonton Soup https://tastykitchen.com/blog/2014/04/simple-wonton-soup/ https://tastykitchen.com/blog/2014/04/simple-wonton-soup/#comments Mon, 14 Apr 2014 10:00:27 +0000 https://tastykitchen.com/?p=15887 Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Oh my gosh. Today we’re going to make some easy comfort food and it’s like a giant hug in a bowl. So much flavor, so much punch!

I’ve loved wonton soup forever and a day, but I never thought it was something that was doable at home. Being totally uneducated about it, I was clueless when it came to prepping something like this. But I came across Sarah’s recipe for Simple Wonton Soup and the “simple” part seriously sold me. You mean it isn’t that tough to make wonton soup?

It so isn’t. It’s doable, even on a weeknight, but better yet, this recipe makes a lot of wontons, so you can store them in the freezer and have soup for days. What’s better than that?

Let’s get started.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Here are the goods that you need: baby bok choy, sesame oil (I used toasted), soy sauce, shoaxing wine (I subbed rice wine vinegar), green onions, chicken stock, wonton wraps, ground pork, salt and pepper. Pretty simple stuff—I actually had most of it on hand.

First, you make the wontons. It’s definitely simple as the recipe title portrays but it’s slightly time-consuming and requires a little bit of patience. Not lots! Just a little.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

The initial step is to bring your bok choy greens to a boil quickly, then blanch them in cold water.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Grab the bunch and squeeze out as much water as you can, then finely chop the greens.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Mix together the ground pork, soy sauce, sesame oil, rice wine vinegar salt, pepper and wilted greens. Stir, stir, stir. Even use your hands. You want it super mixed, almost to the point of being paste-like. After that, grab a small bowl and fill it with water.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Dip your finger or a thin pastry brunch in the water and brush it along the edges of the wrapper. This will help seal this sucker together.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Place about a teaspoon of the ground pork mixture in the center of the wonton…

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Then fold it in half and press the edges together. I also squeeze out any air in the wrapper with my fingers.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Brush a drop of water on one sealed corner of the wrapper and bring it to meet the other corner, forming a little package. So cute!

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Do so with the remaining wrappers and pork until you have a big old tray. It’s kind of soothing and the type of busy work that I love.

Once all of the wontons are made, you can use them or freeze a bunch for later use. To serve two of us, I kept about a quarter of the wontons out and froze the rest. This way, they are ready at the drop of a hat for some soup.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Bring a pot of water to a boil. Once boiling, add the wontons and cook just until they float. At the same time, add the chicken stock to a large pot and bring it to a simmer. When it’s simmering, add in the salt, pepper and sesame oil.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Remove the wontons from the water as soon as they are floating. You don’t want to overcook them or else the wontons get very mushy and soft. If you’re serving immediately, you can throw them in the simmering chicken stock, but make sure you’re eating right away. The recipe calls for adding your wontons to a bowl and pouring your chicken stock over when ready to eat. Either way works well. Add some green onions to the broth and you’re good to go.

 
 
 
Tasty Kitchen Blog: Simple Wonton Soup. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sarah of The Woks of Life.

Ah! This was so good. Such comfort food that reminded me of when I was a kid and we’d get take-out Chinese food. It was such a treat. It really is simple yet I never thought I’d be able to make something like this at home with ease. Glad I was wrong. This one’s a keeper.

Be sure to check out Sarah’s blog, The Woks of Life, where she shares more delicious recipes and an array of cuisines!

 
 

Printable Recipe

Simple Wonton Soup

by on December 19, 2013 in Brothy Soups, Soups December 19, 2013 Brothy SoupsSoups
See post on Sarah @ The Woks of Life’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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This is the best thing ever on a cold wintry day. Surprisingly simple and so good. You’ll love this!

Ingredients

  • FOR THE WONTONS:
  • 10 ounces, weight Baby Bok Choy Or Similar Green Leafy Vegetable
  • 1 cup Ground Pork
  • 2-½ Tablespoons Sesame Oil
  • 1 pinch White Pepper
  • 1 Tablespoon Soy Sauce
  • ½ teaspoons Salt
  • 1 Tablespoon Shaoxing Wine
  • 1 package Wonton Skins, 12 Ounce Package
  • FOR THE SOUP:
  • 6 cups Good Chicken Stock
  • 1 Tablespoon Sesame Oil
  • 1 teaspoon Salt, Or To Taste
  • ¼ teaspoons White Pepper
  • 1 whole Scallion, Chopped

Preparation Instructions

Start by thoroughly washing the greens. Bring a large pot of water to a boil, add the greens and blanch them just until wilted (this will only take a couple of minutes). Drain off the hot water and rinse the greens in cold water.

Grab a good clump of greens and carefully squeeze out as much water as you can. Very finely chop them (you can also speed up the process by throwing them in the food processor).

In a medium bowl, add the finely chopped greens, ground pork, sesame oil, white pepper, soy sauce, salt and wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.

Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.

Hold the bottom two corners of the little rectangle you just made and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it! Place the assembled wonton on a baking sheet or plate lined with parchment paper to prevent sticking. Keep assembling until all the filling is gone.

At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and then transfer them to Ziploc bags once they’re frozen. They’ll keep for a couple months in the freezer and be ready for wonton soup whenever you want it.

To make the soup, heat your chicken stock to a simmer in a large pot. Then add sesame oil, salt and white pepper and keep it simmering.

Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. They’re done when they float. Take care not to over-cook them. Remove the wontons with a slotted spoon and put them in bowls.

Pour the broth over the wontons and garnish with scallions. Serve!

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

]]> https://tastykitchen.com/blog/2014/04/simple-wonton-soup/feed/ 4 Cauliflower Crust Pizza https://tastykitchen.com/blog/2013/08/cauliflower-crust-pizza/ https://tastykitchen.com/blog/2013/08/cauliflower-crust-pizza/#comments Mon, 19 Aug 2013 14:14:56 +0000 https://tastykitchen.com/?p=14223 Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

 
Oh cauliflower pizza crust, I have been skeptical of you for so long. So, so long. The first time I attempted a cauliflower crust was back in the day, long before Pinterest existed or I knew what a blog was, after getting a recipe from someone in my local gym. I didn’t love cauliflower at the time but I didn’t loathe it either. Plus, it came loaded with lots of cheese, so it had to be a win. Right?

Wrong. It was pretty terrible. So terrible in fact that, until I found this recipe—this recipe for The Best Cauliflower Crust Pizza ever—I vowed that I wouldn’t succumb to the trend once again.

Now, I’m so glad that I did. Michelle is one smart cookie.

Not only is the crust simple, it is FAST. That’s the key for me. Now, let me say that I don’t think I will ever replace my favorite pizza crust. I make a mean whole-wheat dough and love it all up. But this is an awesome recipe for when you want pizza and you are short on time, or when you want pizza but are willing to draw outside the lines a bit, or when you want pizza but need to stay away from gluten. Or maybe you’re trying to sneak in some extra veg. Story of my life.

This gets even better with an array of toppings. I am boring in my pizza choices so I kept it simple with some cheese and sauce. But now, all I’m envisioning is buffalo chicken, grilled vegetables, cheeseburger pizza, and other endless options. So excited. Let’s get started!

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

This is all you need for your crust: a small (emphasis on small!) head of cauliflower, one egg, some mozzarella and Parmesan cheese, salt, pepper, garlic powder, oregano, basil and crushed red pepper flakes. That’s it! Plus, whatever toppings you choose.

This specific method uses a pizza stone or baking sheet. Begin by adding the stone or sheet to the oven and preheating your oven. Having a pizza peel is ideal, but if you have another object (like a cutting board) that you can flour, it will work too.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

First up, add the cauliflower to your food processor and pulse.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

You want it to look like cauliflower “snow.” That expression made me so happy.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

Once your cauliflower is pulsed into tiny crumbs, you want to microwave it. Let it cool completely or else you’ll burn the heck out of your hands.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

After the cauliflower has cooled, place it in a towel and ring the heck out of it to remove as much liquid as possible.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

You will be left with something like this—a sort of cauliflower “pulp,” if you will.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

Add in the cheeses and the spices and mix the mixture until combined. Then add in your egg.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

Using your hands to bring the dough together is necessary, and it happens easily. Form the dough into a ball. Spray a sheet of parchment paper with nonstick spray and place it on top of a pizza peel. Add the dough ball on top.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

Form the dough into a thin circle and bake it for a few minutes until golden.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

It will look like this! At this point, it smells freaking delicious. Definitely good enough to eat. So much cheeeeeeese.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

But clearly not enough cheese, as you add your toppings and bake it a bit longer. Uh huh.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

Cheesy goodness. All the way.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

Let the pizza cool slightly before cutting. By doing this, the crust remains intact.

 
 
 
Tasty Kitchen Blog: Cauliflower Crust Pizza. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Michelle of The Lucky Penny.

Serve it up. Savor the cheese. So, so good.

I am so glad I took another shot at the cauliflower crust because my mind has changed. It’s totally a winner in my book. Thanks so much to Michelle for the fabulous recipe. Be sure to check out her blog, The Lucky Penny, for more delicious recipes.

 
 

Printable Recipe

The Best Cauliflower Crust Pizza

by on February 18, 2013 in Main Courses, Pizza February 18, 2013 Main CoursesPizza
See post on The Lucky Penny Blog’s site!
5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Servings: 2

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This cauliflower crust pizza is so good it’s hard to believe it is gluten and grain-free! You can even pick it up like a regular slice of pizza.

Ingredients

  • 1 head (Small Head) Cauliflower
  • ¼ cups Parmesan Cheese
  • ¼ cups Mozzarella Cheese
  • ¼ teaspoons Kosher Salt
  • ½ teaspoons Dried Basil
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Garlic Powder
  • Red Pepper Flakes (optional)
  • 1 Tablespoon Almond Meal (optional)
  • 1 whole Egg

Preparation Instructions

Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.

Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets—you don’t need much stem, just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow; this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add the egg and mix away. Hands tend to work best.

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.

Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.

Add however much sauce, cheese, and toppings you want. I’m not gonna give you measurements for this. You know how you like your pizza—so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

]]> https://tastykitchen.com/blog/2013/08/cauliflower-crust-pizza/feed/ 52 Pull-Apart Bread https://tastykitchen.com/blog/2013/06/pull-apart-bread/ https://tastykitchen.com/blog/2013/06/pull-apart-bread/#comments Mon, 10 Jun 2013 15:04:06 +0000 https://tastykitchen.com/?p=13839 Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

 
Pull-apart breads have been blowing up Pinterest for a few years now, and all I’ve gotta say is that I love it. Which truly is saying a lot because, if I’m being honest, Pinterest kinda stresses me out these days. There are just so many things! I browse Pinterest for all of seven minutes and instantly want to plan another wedding, buy a new wardrobe, put jewels on my nails, paint my TV stand robin’s egg blue, travel to Mykonos and design a killer party for a 3-year old kiddo that I don’t even have. And I’d like to do it all next week. It’s like complete sensory overload.

In the world of pull-apart breads, this cinnamon sugar version from TK member Fanny is a classic. A few years ago I made one filled with cheese (which was ah-mazing), but knowing the value in a good gooey, sugar-coated cinnamon bread is the key to all life’s problems. Right?

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

Here’s what you need: some flour and sugar, vegetable oil, whole milk, baking soda and powder, active dry yeast (don’t be scared!), salt, cinnamon, and of course, butter.

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

First, heat the milk, oil and sugar together, stirring until the sugar is dissolved and the liquid is slightly warm, but not hot. Remove it from the heat.

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

Stir in the flour and the yeast. At this point I was afraid that my pot was a bit too hot, so I transferred the mixture to a different pot and it worked perfectly. All in the name of saving cinnamon bread.

Cover the dough with a towel and let it rise for about an hour.

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

After an hour, stir in the remaining flour, baking soda, powder and salt. If the dough is super sticky, you can add a little extra flour if needed. I probably added in a tablespoon or two.

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

Roll the dough into a large rectangle on a floured surface and cover the entire thing in melted butter…

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

Then cover it in sugar and cinnamon. This is getting good.

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

Using a pizza cutter or a large knife, slice the rectangle into six equal strips. Or, uh, five strips. I’m not very skilled at equally cutting dough into perfect strips, so I accidentally ended up with five. Still worked, so if you have that issue, don’t fear.

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

After slicing the strips lengthwise, pile them on top of each other (carefully!) and cut the dough again in six places, creating six stacks. Cute little dough stacks!

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

Stuff the cute dough stacks in a buttered 9×5 loaf pan, then cover with the towel and let it rise for another hour or so.

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

It should look puffy and pretty!

Stick it in the oven and bake for 30 minutes. If the top gets too brown while baking, tent it with aluminum foil. A few minutes before the bread is finished, whisk together the powdered sugar and milk to create the glaze.

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

Remove the bread from the oven and let cool for just a few minutes, then gently remove the loaf from the pan and immediately cover in icing.

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

The sugary goodness sinks in to all the cracks and crevices since the bread it still warm.

 
 
 
Tasty Kitchen Blog: Pull-Apart Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Fanny of Oh Sweet Day!

I’d tell you to wait a few minutes before serving so you don’t burn your mouth, but that’s basically impossible. Just look at it! You’ll want to dig in instantly and I don’t blame you.

Thanks to Fanny for sharing this! Go check out her blog Oh Sweet Day! for more sweetness.

 
 

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

]]> https://tastykitchen.com/blog/2013/06/pull-apart-bread/feed/ 8 Pineapple Upside Down Banana Pancakes https://tastykitchen.com/blog/2013/05/pineapple-upside-down-banana-pancakes/ https://tastykitchen.com/blog/2013/05/pineapple-upside-down-banana-pancakes/#comments Fri, 17 May 2013 13:25:16 +0000 https://tastykitchen.com/?p=13651 Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

 
Pancakes are a staple in our house. Well, they’ve actually been a staple in my life since I was a kid, just like many people. My dad grew up eating “short stacks” that his grandmother made him, and in his words? He ate them faster than she could cook them. This is one tradition that he definitely kept up with.

As soon as I got married, my husband became a little obsessed with making pancakes too. Now it’s a constant competition: Who makes the better pancakes? Your dad or your husband? Sheesh. I’m staying out of that one.

So! I’m making my own pancakes: Pineapple Upside Down Banana Pancakes. These are a great twist on good old banana pancakes and better yet, they’re vegan. Donna sure does know what she’s doing with this recipe. Let’s get to it.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

These are such a super simple recipe. You need some soy or almond milk (vanilla coconut is my favorite!), whole grain flour, baking powder, salt, a little canola oil, bananas for mashing and pineapple rings.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

First up, mash the bananas. They don’t need to be completely mashed because we are going to throw them in the food processor.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Next, combine them with a little bit of the almond milk and blend, blend, blend. This technique blew my mind. I often make pancakes with mashed bananas, but simply fold them into the batter. Pureeing them with the milk made the batter silky smooth. I love this result.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Mix the bananas and milk with the dry ingredients. I used whole wheat pastry flour which tends to be a bit “softer” and not as dense as traditional whole wheat flour. Because of this, I only needed a little less than two cups of milk. I would suggest starting with 1 ½ cups and going from there.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Once the batter is mixed, heat a skillet or griddle over medium-low heat. Add a little canola oil then throw the pineapple rings on to caramelize them. You do want to make sure that your pineapple rings are thin. I learned this the hard way.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Once one side is golden and delicious, flip it over.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Pour a bit of batter right in the center and just slightly over the outer rings of the pineapple. Let cook until bubbles form and the batter is almost set.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Then flip it! I love using a little oil or butter for my pancakes because they result is that gorgeous, almost crisp exterior.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Pile those babies up and cover them in syrup.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

These were such a fun twist on regular banana pancakes and I just loved how easy they were. Hard to believe they are vegan too. Definitely a new go-to breakfast.

Thanks so much to Donna for the recipe. Be sure to check out her blog, Apron Strings. It’s super cute!

 
 

Printable Recipe

Pineapple Upside Down Banana Pancakes

by on April 19, 2012 in Breakfast, Pancakes April 19, 2012 BreakfastPancakes
See post on Donna @ apron strings’s site!
2.00 Mitt(s) 3 Rating(s)3 votes, average: 2.00 out of 53 votes, average: 2.00 out of 53 votes, average: 2.00 out of 53 votes, average: 2.00 out of 53 votes, average: 2.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

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A twist on a classic: These are sugarless and vegan Pineapple Upside Down Banana Pancakes!

Ingredients

  • 3  Ripe Bananas
  • 2-¼ cups Vanilla Almond Or Soy Milk
  • 1-½ cup Whole Grain Flour (such As Wheat Or Oat)
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1  Small Pineapple
  • A Little Canola Oil

Preparation Instructions

Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.

Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.

Turn pineapple slices over. Immediately pour ¼ cup batter into the center of each pineapple slice, allowing batter to spill over and form a circle around the outside of the pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.

Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

]]> https://tastykitchen.com/blog/2013/05/pineapple-upside-down-banana-pancakes/feed/ 15 Spicy Buffalo Chicken Cannoli https://tastykitchen.com/blog/2013/03/spicy-buffalo-chicken-cannoli/ https://tastykitchen.com/blog/2013/03/spicy-buffalo-chicken-cannoli/#comments Fri, 01 Mar 2013 11:00:11 +0000 https://tastykitchen.com/?p=13178 Tasty Kitchen Blog: Buffalo Chicken Cannoli. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sandy of Everyday Southwest.

 
As a lover of all things Buffalo chicken, I am constantly trying to find new ways to use the flavor combination. You could say that I’m a bit of a Buffalo chicken … freak? But that’s okay. The first step is admitting you have a problem, right?

Well. I might have a big problem now. Buffalo chicken cannoli? One of my favorite things, stuffed inside a fried shell, topped with blue cheese? I cannot take it.

This recipe from TK member Sandy is completely decadent and wonderful and fun. I’m going to tell you all about it, too.

 
 
 
Tasty Kitchen Blog: Buffalo Chicken Cannoli. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sandy of Everyday Southwest.

These babies take just a few ingredients: flour tortillas, oil for frying, Buffalo wing sauce, mayo, cooked and cubed chicken, diced celery and blue cheese. Oh, and a little salt and pepper if needed.

 
 
 
Tasty Kitchen Blog: Buffalo Chicken Cannoli. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sandy of Everyday Southwest.

Since I didn’t have a thing-a-ma-jig to wrap cannoli, I secured the tortillas with a toothpick. This worked perfectly. After doing that, I began to heat the oil in a large pot.

 
 
 
Tasty Kitchen Blog: Buffalo Chicken Cannoli. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sandy of Everyday Southwest.

While the oil is coming to temperature, mix together some mayo and Buffalo wing sauce. You want it to have a little kick!

 
 
 
Tasty Kitchen Blog: Buffalo Chicken Cannoli. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sandy of Everyday Southwest.

Once the oil is hot enough, fry the tortillas (just a few at a time) until golden. I found that keeping the toothpick in was fine, just as long as I had enough of it to grab and remove it before filling.

 
 
 
Tasty Kitchen Blog: Buffalo Chicken Cannoli. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sandy of Everyday Southwest.

Once each cannoli is done, place on a paper towel to drain and become cool enough to touch.

 
 
 
Tasty Kitchen Blog: Buffalo Chicken Cannoli. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sandy of Everyday Southwest.

While the tortillas are cooling, add the chicken and celery to a bowl. Add in the buffalo wing/mayo sauce and mix, mix, mix.

 
 
 
Tasty Kitchen Blog: Buffalo Chicken Cannoli. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sandy of Everyday Southwest.

Toss in some crumbled blue cheese. I actually used smoky blue cheese. It is to die for.

 
 
 
Tasty Kitchen Blog: Buffalo Chicken Cannoli. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sandy of Everyday Southwest.

Once the tortillas have cooled, use a small spoon and fill each with some of the chicken mixture. A few of the insides may puff up, so simply press down on the bubble gently to make room for the chicken.

 
 
 
Tasty Kitchen Blog: Buffalo Chicken Cannoli. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sandy of Everyday Southwest.

Once they are all filled, serve with additional Buffalo wing sauce, blue cheese crumbles and celery.

 
 
 
Tasty Kitchen Blog: Buffalo Chicken Cannoli. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sandy of Everyday Southwest.

And to take things over the top, cover each cannoli with a big drizzle of sauce!

 
 
 
Tasty Kitchen Blog: Buffalo Chicken Cannoli. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Sandy of Everyday Southwest.

Oh, and more blue cheese. Yes. It’s necessary.

These are totally insane in the best way ever. I’ll say it again: I adore all things Buffalo chicken, so it’s safe to say these will make a frequent appearance in my kitchen. They are such a fun twist on two traditional foods and I get giddy just thinking about them. Thanks so much for the recipe Sandy! Be sure to check out her fab blog, Everyday Southwest.

 
 

Printable Recipe

Spicy Buffalo Chicken Cannoli

by on January 31, 2013 in Appetizers January 31, 2013 Appetizers
See post on Sandy | Everyday Southwest’s site!
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Difficulty: Easy

Servings: 6

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Crunchy flour tortilla cannoli shells stuffed with spicy Buffalo chicken salad.

Ingredients

  • 20 whole Flour Tortillas
  • 24 ounces, fluid Vegetable Oil For Frying, Or Enough To Fill A Frying Pan 1 Inch Deep
  • 2-½ cups Cooked Chicken, Diced
  • 1 whole Large Celery Stalk, Finely Diced Or Minced
  • ¼ cups Mayonnaise
  • ¼ cups Prepared Hot Wing Sauce, More If Desired
  • ¼ cups Blue Cheese Crumbles
  • ½ teaspoons Salt, If Necessary
  • ½ teaspoons Black Pepper, If Necessary.

Preparation Instructions

Cut the flour tortillas into 5-inch circles. Loosely wrap the tortilla around a cannoli shell and secure with a toothpick. Or, if you prefer, fold the tortilla around two of your fingers and secure with toothpick. Overlap the tortilla only as much as you need to secure it with a toothpick leaving a nice wide center to fill with chicken mixture.

Use a frying pan or pot that is large enough to fill with 1 to 1 1/2 inches of oil to fry the tortillas. The pan should still have plenty of room so that the oil will not boil over. Heat the oil to 360ºF or until bubbles form when a scrap of tortilla is place in the oil. Place the tortillas in the hot oil with tongs one at a time. Leave the cannoli mold in the tortilla or use the tongs to keep the shape of a cannoli until the tortilla is cooked enough to hold its own shape then continue with the next tortilla. Only fry up to 4 to 5 at a time.

Fry the tortillas until golden brown and crispy; they will continue to brown a little when removed from the oil. Drain on paper towels. While the tortilla is hot, push down any of the bubbles that my have formed on the inside of the cannoli shell so that the center is open for the filling.

In a mixing bowl, toss together the diced chicken and diced celery.

in a small bowl, combine the mayonnaise and hot wing sauce in a small bowl. Add more hot wing sauce slowly and taste as you go for the desired flavor. The sauce mixture should be hotter than you expect because you will be adding it to the chicken and filling the tortilla with it, which will dilute the flavor of the sauce.

Fold the hot wing sauce mixture into the chicken a little at a time to achieve the desired consistency. Stir in the desired amount of blue cheese crumbles and save the remaining for garnish. Salt and pepper to taste. If you add the blue cheese to the mixture, you may not need salt so be sure to taste.

Fill the cannoli shells with chicken from both ends with a small spoon. Use the end of the spoon to push the filling into the middle of the cannoli.

Serve with hot wing sauce and blue cheese crumbles.

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

]]> https://tastykitchen.com/blog/2013/03/spicy-buffalo-chicken-cannoli/feed/ 6 Crispy Avocado, Bacon and Tomato Salad https://tastykitchen.com/blog/2013/02/crispy-avocado-bacon-and-tomato-salad/ https://tastykitchen.com/blog/2013/02/crispy-avocado-bacon-and-tomato-salad/#comments Fri, 15 Feb 2013 11:00:20 +0000 https://tastykitchen.com/?p=13108 Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

 
Crispy fried avocado. Yes, this is a thing. And I couldn’t be more excited!

Two of my favorite foods, right here on a bunch of lettuce leaves. I can totally let the lettuce leaves slide, if only because the big bacon slices and crunchy avocado pieces make up for it. Actually those two things make up for everything, period. What a fabulous combination.

When I came across this Crispy Avocado Bacon and Tomato Salad recipe from TK member Colleen, I immediately made it for dinner. If the title alone doesn’t sell you, perhaps the honey lime vinaigrette or spicy ranch drizzle is convincing enough? Total flavor domination. I cannot say enough good things.

Plus, we put this stuff on a SALAD. So it’s healthy, right?

Right.

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

Let’s see. We need: your lettuce of choice, a lime, one egg, garlic, avocados, olive oil, balsamic vinegar, panko bread crumbs, flour, ranch dressing, Sriracha (or your favorite hot sauce), honey, tomatoes and Parmesan cheese. Lots of stuff for lots of flavor.

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

First, slice the avocado and season it with salt and pepper.

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

Set up a little dipping station with bowls of flour, beaten egg and a Parmesan panko mixture. Ummm yes.

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

Dip the avocado into the flour, then into the egg and finally into the panko, gently press to coat.

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

Carefully place the dipped avocado on a cutting board or baking sheet and heat a bit of olive oil in a skillet. Time to fry!

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

Once the oil is hot, place each avocado slice into the oil and cook until golden brown…

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

…then flip! I used kitchen tongs to gently flip each slice, and the breading held on very well. Once each slice is crispy and golden, remove from the skillet and let drain on a paper towel.

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

While that’s happening, combine the vinegar, honey, salt, pepper, lime juice and garlic in a Mason jar to make the dressing.

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

Shake, shake shake!

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

You can also throw together the Sriracha ranch at this time. You can do it beforehand if you prefer, same with the dressing. I personally think it would be wise to keep a very large vat of this ranch in the fridge at all times. Like, I’m ready to go swimming in it.

Time to assemble your salad! Arrange the greens, tomatoes, bacon and avocado on a plate.

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

Drizzle in the honey lime balsamic and spicy ranch. Oh mylanta. Add some cheese shavings.

I love cheese shavings.

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

Go to town!

 
 
 
Tasty Kitchen Blog: Crispy Avocado Bacon and Tomato Salad. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Colleen of Souffle Bombay.

Wow wow wow. This salad is turning my non-salad loving self into a giant salad lover. I am a pretty big “texture person” and the texture on this salad is incredible, not to mention the flavor. A lot going on, but all of it is fabulous.

Thank you so much to Colleen for the recipe! Be sure to check out her blog, Soufflé Bombay where she shares tons of decadent recipes.

 
 

Printable Recipe

Crispy Avocado, Bacon & Tomato Salad

by on January 15, 2013 in Main Dish Salads, Salads January 15, 2013 Main Dish SaladsSalads
See post on soufflebombay’s site!
5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 2

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Crispy avocado, bacon and cheese put this salad over the top!

Ingredients

  • FOR THE CRISPY AVOCADO:
  • 1 whole Avocado, Semi-firm, Not Mushy
  • Pinch Of Kosher Salt And Pepper
  • ⅓ cups Flour
  • 1 whole Egg, Beaten
  • ½ cups Panko
  • 2 Tablespoons Grated Parmesan Cheese
  • Olive Oil, For Frying
  • FOR THE SALAD:
  • Field Greens Or Spring Mix
  • Tomatoes
  • 2 Tablespoons Shaved Parmesan Cheese
  • 2 slices Cooked Bacon, Crumbled
  • FOR THE HONEY-LIME DRESSING:
  • 2-½ Tablespoons Honey
  • 2 Tablespoons Balsamic Vinegar
  • 1 clove Garlic, Minced
  • 3 Tablespoons Fresh Squeezed Lime Juice
  • Pinch Of Salt And Pepper
  • FOR THE SPICY RANCH DRIZZLE:
  • ⅓ cups Ranch Dressing
  • ½ teaspoons Or More Of Chili With Garlic Sauce (or You Can Use Tabasco Or Sriracha)

Preparation Instructions

For the crispy avocado:
Halve your avocado and run a sharp knife gently around the perimeter of each half to loosen the meat from the skin. Gently remove the skin and the seed. Slice each half into wedges. You should be able to get 8-10 wedges from the avocado, depending on its size. Don’t slice them too thin; you want them to hold up to the breading and frying. Sprinkle the wedges with a bit of kosher salt and pepper.

Place the flour in a shallow bowl. Place the egg (beaten) in another bowl and the panko and Parmesan cheese in another bowl. Dredge each piece in the flour, gently shake off any excess flour. Dip into the egg mixture, then finally into the panko mixture, coating all sides well. Set aside.

Heat your oil in a frying pan. Place just enough olive oil in your pan to just cover the bottom of the pan. Heat over medium high heat until oil becomes hot enough to fry. It usually begins to make a sound once it’s close. Gently set your avocado pieces in the oil. Fry on all sides until browned, a total of about 1 1/2 – 2 minutes. Gently remove from the pan, set on a paper towel-lined plate.

For the salad:
Assemble your salad(s) with the greens, tomatoes, shaved Parmesan cheese, and crumbled bacon. Top with crispy avocado.

For the honey-lime dressing:
Combine honey, vinegar, garlic, lime juice, salt and pepper in a Mason jar or shaker; shake until fully combined. Adjust to your liking (sweeter or add more vinegar—I went for a sweet flavor). Drizzle over salad.

For the drizzle:
Combine the ranch dressing and chili with garlic sauce (or Sriracha or Tabasco) in a small bowl and mix until fully incorporated. Adjust to your taste. Drizzle over salad.

Enjoy!

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

]]> https://tastykitchen.com/blog/2013/02/crispy-avocado-bacon-and-tomato-salad/feed/ 13 Bacon and Blue Cheeseburger Potato Skins https://tastykitchen.com/blog/2013/01/bacon-and-blue-cheeseburger-potato-skins/ https://tastykitchen.com/blog/2013/01/bacon-and-blue-cheeseburger-potato-skins/#comments Fri, 25 Jan 2013 11:00:39 +0000 https://tastykitchen.com/?p=12885 Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

 
Oh boy. Do I have a treat for you.

Have you ever had a fabulous bacon and blue cheeseburger? Please say yes. If not, please imagine that you have. Thick and crunchy bacon. Covered in gooey Gorgonzola or Stilton or your blue of choice. And now, imagine that entire combination stuffed into a crispy potato skin. YES. Just like that.

This recipe is like one giant explosion of flavor in your face. It’s fabulous. It’s perfect for a twist on a game day favorite but it also makes for an awesome weekend dinner. And maybe even … a quick breakfast. On the weekend of course. Because you know, calories don’t count on the weekend.

Let’s get started!

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

While complex in flavor, these are actually super simple. All you need are four potatoes, a bit of butter, bacon, browned ground beef and blue cheese. Oh, and some good old salt and pepper.

First up, poke the tops of each potato with a fork a few times and bake for about one hour. Do something fun during that time, like paint your nails! Or clean. Whatever.

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

After the potatoes have baked, let them cool until you can touch them. In the meantime, you can fry up some bacon. Never heard any complaints about that one …

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Afterwards, let it drain and cool on a paper towel, then crumble it up. You know the drill: Make a few extra slices because you know you’re going to be eating it. I hope.

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Once the potatoes are cool, you are going to cut them into thirds. Slice them lengthwise and discard the centers. Save all that extra starch for breakfast or something. You are going to have some bacon grease anyway.

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Once you have the ends of each potato, you want to scoop out some of the flesh. FYI, if you have a serrated spoon (like a grapefruit spoon), I find that these work so well. Love ‘em!

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Brush the tops and bottoms of each ‘tater skin with melted butter, then cover in a little salt and pepper. Place on a baking sheet and throw under the broiler for close to 10 minutes, until they get all crispy.

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

When you remove them, the butter will be bubbling and it’s almost like a giant potato chip. Ugh. So hard to resist.

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Now comes the fun part. Fill each skin with a few spoonfuls of ground beef.

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Then top that off with some bacon.

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

And finally, a few handfuls of crumbled blue.

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Back under the broiler they go!

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

After a few minutes under the heat, remove the baking sheet. Oh my gosh. Not gonna lie. I scraped that baking sheet clean.

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Top with a bit more crumbled blue …

 
 
 
Tasty Kitchen Blog: Bacon and Blue Cheeseburger Potato Skins. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

And go to town.

As you can imagine, these were truly insane. So few ingredients but so much flavor. Potato skins have always been a huge favorite of mine, albeit if only for nostalgic reasons, given it was one of my grandmother’s favorite treats. This was SUCH a fun twist on the original. Thanks so much to Dax for the fun recipe! Be sure to check out his blog, Simple Comfort Food, where he features tons of other mouthwatering meals.

 
 

Printable Recipe

Bacon and Blue Cheeseburger Potato Skins

by on February 14, 2012 in Appetizers February 14, 2012 Appetizers
See post on Dax Phillips’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 6

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Description

A simple twist on a classic loaded potato skin. Introducing a bit of ground beef and double cream blue cheese puts this one over the top.

Ingredients

  • 4 whole Russet Potatoes, Cleaned
  • 6 slices Nueske’s (or Your Favorite) Bacon
  • 3 Tablespoons Unsalted Butter, melted
  • 1 teaspoon Salt To Taste
  • 1 teaspoon Cracked Black Pepper, To Taste
  • ¼ pounds Ground Beef, Browned
  • ½ cups Great Blue Cheese, I Used Hook’s Blue Paradise

Preparation Instructions

Begin by preheating your oven to 400 F. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove potatoes from the baking sheet and place them on a plate to cool for about 15 minutes.

Cook your bacon in a skillet on low heat for about 15-20 minutes. The low and slow process, in my opinion, is the only way to cook bacon as it really yields perfect bacon every time. Remove the bacon from the skillet and drain it on some paper towels before you crumble it.

Once your potatoes are cooled, use a sharp bread knife and cut them lengthwise. For each potato you’ll have three long segments—two nice rounded sections, one from each side for the skins and one thin cutout from the center. Place the middle slice in a bowl for later use, such as breakfast the following morning. Or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 8 skins. With a small spoon, carefully scoop out about 70 percent of the potato. You still want some potato near the skin, to hold the structure of your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Pull them out of the oven and place generous amounts of the cooked ground beef into each skin, topping with bacon pieces and about one tablespoon of blue cheese for each skin. Place these back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove from the oven, top with just a bit more blue cheese, and get ready for a flavor of explosion.

Serve on a platter and have your guests dig in. The subtle crisp from the exterior of the potato skin, with the tenderness of the potato on the inside will satisfy your french fry craving. Then your burger fix comes in with just the right balance of bacon and sharp creaminess from the blue cheese. Small in size and packed with flavor, these skins definitely satisfied my craving for a burger. If you are a fan of blue cheese on your burger, definitely make these. You will be happy you did!

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

]]> https://tastykitchen.com/blog/2013/01/bacon-and-blue-cheeseburger-potato-skins/feed/ 10 Cannoli Tart https://tastykitchen.com/blog/2012/12/cannoli-tart/ https://tastykitchen.com/blog/2012/12/cannoli-tart/#comments Fri, 28 Dec 2012 11:00:10 +0000 https://tastykitchen.com/?p=5888 Cannoli Tart from The Seaside Baker, I knew I had to make it immediately. And immediately I did---like nearly one day later. Not only did it pass my sweet tooth test with flying colors, the ricotta-hater loved it too. You know what that means. You must must must try it! ]]> Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

 
Oh my goodness. You know when you have one of those desserts that completely knocks your socks off? This is it. And it’s simple, too. It’s like the new Holy Grail of treats!

It’s not very often that I get to bake with ricotta because my husband swears that he dislikes it. Even though—of course—he’s eaten it in multiple dishes and I’ve watched him enjoy a full meal where ricotta is involved, but whatever. I can occasionally slip in a tablespoon or so here and there without him noticing, but an entire dessert made from the stuff? This would be tricky.

However, tricky as it was, it actually worked. After seeing this Cannoli Tart from The Seaside Baker, I knew I had to make it immediately. And immediately I did—like nearly one day later. Not only did it pass my sweet tooth test with flying colors, the ricotta-hater loved it too. You know what that means. You must must must try it!

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

For the crust and the tart filling, all you need is some amaretto, ricotta cheese, eggs, cold butter, flour, sugar, cinnamon, salt and chocolate chips. Oh, you also need a little milk. About one tablespoon. This is, like, the easiest dessert ever!

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

Begin by making the crust. First, give the flour, sugar, salt and cinnamon a good whirl in your food processor.

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

Then add the cold butter and pulse until it forms little crumbs. Can you see the slight difference here from the picture above? There are some pea-sized, flour-coated butter chunks! Yum.

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

Add the egg and milk, then process until the dough comes together …

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

… and forms a ball like so. Pretty cool, huh? If there are a few crumbs left, just press them into the dough ball with your hands.

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

Next, place the dough ball between two sheets of parchment paper. I actually used wax paper because I never seem to have parchment when I need it. Also, stop laughing at my mess of a rolling pin. It lost its arms. I keep meaning to buy a new one but then … I forget.

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

Use the rolling pin (or something similar, like say, a bottle of wine?) to roll the dough out to fit your tart pan or pie plate. Gently lift it up and place it over the pan.

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

Press the dough into the pan or plate with your fingers. Clearly, pie-like dough is not one of my strengths. I have many pie crust issues. But this just proves that it doesn’t have to be perfect. Just get it in there, then refrigerate while you make the filling.

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

For the filling, I simply gave my food processor a quick wipe down since it was already out. All you have to do is add the ricotta, sugar, egg and amaretto and blend until just combined. So creamy.

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

Then fold in the chocolate chips.

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

Pour the filling in the tart pan …

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

… then spread it out evenly and bake for about 35 minutes.

Once you remove the tart, you want it to cool completely. You can place it in the fridge. Trust me, I was skeptical too, but it is totally worth it. I served the tart chilled and holy cow, it was incredible.

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

After chilling and right before serving, add a drizzle of chocolate and a shake of powdered sugar.

 
 
 
Tasty Kitchen Blog: Cannoli Tart. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member The Seaside Baker.

Can you even handle this?

To say this tart far exceeded my expectations would be an understatement. It was out of this world. It isn’t super sweet either, which makes me think it is highly versatile for even those (crazy folks?) who don’t love sweet dishes. You gotta try it.

Thanks so much to The Seaside Baker for the recipe. Be sure to check out her blog for even more tempting and delicious dishes.

 
 

Printable Recipe

Cannoli Tart

by on November 17, 2012 in Desserts November 17, 2012 Desserts
See post on theseasidebaker’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 6

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Description

A delicious creamy cannoli in tart form.

Ingredients

  • FOR THE CRUST:
  • 2 cups Sifted Flour
  • ½ cups Plus 1 Tablespoon Sugar
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ⅓ cups Cold Butter
  • 1 whole Egg
  • 1 Tablespoon Milk
  • FOR THE FILLING:
  • 2-¼ cups Ricotta
  • 1 whole Egg
  • 2 teaspoons Sugar
  • 2 teaspoons Amaretto
  • ½ cups Chocolate Chips Or Chunks

Preparation Instructions

For the crust:
If using a food processor, add flour, sugar, salt and cinnamon and pulse a few times. Add butter, and pulse until butter and flour have formed pea-sized crumbles. Add egg and milk and pulse until a large ball is formed.

If mixing by hand, in a bowl combine flour, sugar, salt and cinnamon. Whisk a few times to mix up. Cut in butter until the mixture forms pea-sized crumbles. With your hands, mix in egg and milk and knead into a ball.

Place the dough ball in between 2 pieces of parchment paper. Roll dough out large enough to fit a deep dish pie pan or deep dish tart pan. Grease pan with butter or nonstick cooking spray. Gently place the dough into pan. Refrigerate while you make your filling and your oven is preheating.

For the filling:
In a food processor or mixer, blend ricotta, egg, sugar, and amaretto until just combined. Stir in chocolate chips. Pour into crust.

Bake at 350ºF for around 25-35 minutes, or until your crust has slightly browned and the filling has puffed a bit. Serve cold or at room temp sprinkled with powdered sugar or drizzled with chocolate.

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

]]> https://tastykitchen.com/blog/2012/12/cannoli-tart/feed/ 27 Cheddar Tailgating Bread https://tastykitchen.com/blog/2012/11/cheddar-tailgating-bread/ https://tastykitchen.com/blog/2012/11/cheddar-tailgating-bread/#comments Fri, 30 Nov 2012 11:00:06 +0000 https://tastykitchen.com/?p=5807 the snack to the party that everyone can’t stop talking about? That’s exactly what this bread is. And more. I never need to be sold when cheese and bread are involved, so the instant I saw Rebecca’s recipe for Cheddar Tailgating Bread, I was halfway to the store grabbing the ingredients. Just you wait. We have a winner here, folks.]]> Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

 
I hope you’re in the mood for something fantastically warm, gooey, comforting, and most of all, fun. We’re right in the heart of football season and who doesn’t love to bring the snack to the party that everyone can’t stop talking about? That’s exactly what this bread is. And more. I never need to be sold when cheese and bread are involved, so the instant I saw Rebecca’s recipe for Cheddar Tailgating Bread, I was halfway to the store grabbing the ingredients. Just you wait. We have a winner here, folks.

 
 
 
Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

This snack could not be simpler. All you need is a loaf of Italian bread, some cheddar cheese, butter, garlic, green onions and parsley.

 
 
 
Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

First, slice your onions, mince your garlic and chop your parsley.

 
 
 
Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

Next, melt that butter and combine it with the onions and garlic. This smells like heaven.

 
 
 
Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

Slice a grid pattern into your bread. This doesn’t have to be perfect, trust me. People are going to devour it no matter what.

 
 
 
Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

Pulling apart the pieces, spoon the butter mixture into all the seams and crevices. It’s nearly impossible not to eat it at this point.

 
 
 
Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

Make sure to get each and every nook and cranny!

 
 
 
Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

Cover the bread with some foil and bake for 10 minutes.

 
 
 
Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

Remove the bread from the oven and take off the foil, then cover it with the cheddar. Shove that cheese down in between the pieces. This is the key to cheesy, gooey fluffiness.

 
 
 
Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

After baking for another 15 minutes, the bread will look like yes. Um … yeah. I can’t even take how delicious it is.

 
 
 
Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

As difficult as it may seem, let the bread cool for a few minutes then cover it in freshly chopped parsley. Pure torture.

 
 
 
Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

Now you can finally serve it! Or, keep it all to yourself? If you share, make sure to snag a few bites quickly. This goes extremely fast. I mean, just look at it.

 
 
 
Tasty Kitchen Blog: Cheddar Tailgating Bread. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Rebecca of Foodie with Family.

I can only describe this as a slightly toasty and warm garlic bread covered in bubbly cheddar and bursting with flavor. It is nuts. It is addicting. It is highly customizable and you can use whatever cheese, herbs or additional flavors your little heart desires. Basically what I’m trying to say is, it’s perfect.

Thanks so much to Rebecca for the fabulous recipe! Make sure to check out her blog, Foodie with Family, where she shares more delicious creations from her kitchen and tells downright hilarious stories. She is a gem, my friends.

 
 

Printable Recipe

Cheddar Tailgating Bread

by on August 29, 2012 in Appetizers August 29, 2012 Appetizers
See post on Rebecca’s site!
4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

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Description

Soft-on-the-inside and crusty-on-the-outside Italian bread that is cut into grab-able squares, generously doused with melted butter mixed with minced green onion and garlic, toasted till hot and tender, then crammed full of cheddar cheese and baked until bubbly with browned bits of cheese capping it. This is a true crowd-pleaser!

Ingredients

  • 1 stick Butter
  • 1 clove Garlic, Large, Peeled And Minced
  • 1 bunch Green Onions, Trimmed And Minced
  • 1 pound Loaf Of Italian Bread
  • 1 pound Grated Extra-sharp Cheddar Cheese
  • 1 bunch Fresh Parsley, Minced

Preparation Instructions

Preheat oven to 350°F (or preheat grill to medium heat). Lay out a double thickness of standard foil (or a single thickness of heavy-duty foil.) Spray lightly with nonstick cooking spray. Set aside.

In a microwave safe bowl, or a heavy-bottomed skillet, heat the butter until melted and mix in the garlic and sliced green onions. Stir with a serving spoon.

Lay the loaf of bread on the cutting board and cut a ½” grid pattern into it, stopping about ¼” above the base of the bread so that it stays connected. Gently pry apart the bread and spoon the butter mixture along the seams. Gently wrap the foil up around the top of the loaf and put on a rimmed baking sheet. Bake for 10 minutes.

Remove the pan from the oven, open the foil and sprinkle the cheddar cheese over the top, gently pushing some of the cheese down into the cut bread.

Leave the foil open and return the pan to the oven or grill and raise the heat to 425°F or High for another 15 minutes or until the cheese is completely melted and bubbly and lightly browned on top.

Let set for 3 minutes before showering with freshly minced parsley and serving.

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

]]> https://tastykitchen.com/blog/2012/11/cheddar-tailgating-bread/feed/ 27 Lightened Up Chicken Enchiladas https://tastykitchen.com/blog/2012/10/lightened-up-chicken-enchiladas/ https://tastykitchen.com/blog/2012/10/lightened-up-chicken-enchiladas/#comments Mon, 22 Oct 2012 13:47:18 +0000 https://tastykitchen.com/?p=5669 Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

 
Enchiladas are a special food in our house. They are, as I like to refer to them, my weapon. They were the first meal I ever made for my husband and THE meal I make when I … well, quite frankly, when I want something. That something could really be anything, like the replacement of the high light bulb I can’t reach, which I’ve incessantly nagged about or the purse I “accidentally” purchased and let him “accidentally” see. Either way, they are one of my husband’s favorite meals and something I make probably twice a month.

The thing is, they are pretty decadent. We like lots of sodium-laced sauce, tons (no really—tons) of cheese inside and out, and really huge puffy flour or soft corn tortillas. And let’s not forget what goes on top: sour cream, more cheese, and obviously guacamole. Hello lover.

So enter Laurie’s recipe for Lightened Up Chicken Enchiladas. Oh my goodness, I was so excited I almost died. But then I was even more excited after I made them and we seriously loved on the entire pan. These are super delicious, so let’s get started!

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

You need some cooked and shredded chicken, low-sodium chicken stock, flour, a sweet onion, a few garlic cloves, olive oil, whole wheat tortillas, cumin, chipotle peppers in adobo, a red pepper and of course, cheese.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

First up, dice your peppers and onions and add them to a skillet with some olive oil. After sautéing until soft, add in your garlic and cook for a few seconds until fragrant.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Stir in the flour, chopped peppers and cumin.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Then add your chicken stock and water, whisking well.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Cook for a few minutes until bubbly and thickened, and boom, you have your sauce! See how simple? Taste and season with salt and pepper if desired.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

With your shredded chicken in a large bowl, add some of the sauce and mix it up.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Add a bit more sauce to the bottom of a greased baking dish to make the first layer of deliciousness.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Then start filling your enchis. First up, add a few spoonfuls of the chicken mixture to the tortilla.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Roll it up tightly, placing it in the dish. Repeat with the rest until they are all crammed together and ready to go.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Add the rest of the sauce on top. I gently spread it with a spoon to cover every inch before baking.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Then add some cheese—just a bit—to cover the dish. Bake for a few minutes just until the enchiladas are warmed through and the cheese is melty. Oh melty cheese.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Admire your beautiful work!

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Serve your enchiladas and cover them with sour cream (or, as we like, plain Greek yogurt), guacamole, chives, salsa and chopped cilantro. Go to town with all of your favorite garnishes.

We absolutely adored these! Not only are they much lighter ingredients-wise than our typical enchiladas, they are lightly filling, too. They aren’t heavy since you make your own sauce and keep the cheese to a minimum, but they still taste incredible and get the job done. Cravings cured!

Thanks so much to my fellow TK Blog contributor Laurie for the fabulous recipe. Check out her incredible blog, Simply Scratch, where she shares her delicious creations in the kitchen and beautiful step-by-step photography.

 
 

Printable Recipe

Lightened-up Chicken Enchiladas

by on in Main Courses, Poultry August 29, 2012 Main CoursesPoultry
See post on Laurie - Simply Scratch’s site!
5.00 Mitt(s) 9 Rating(s)9 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Intermediate

Servings: 4

4
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Description

Chicken enchiladas lightened up with grilled chicken, whole wheat tortillas and a broth-y chipotle sauce that is to die for!

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 whole Small Onion, Diced Small
  • ½ whole (red, Green Or Orange) Bell Pepper, Diced Small
  • 2 cloves Fresh Garlic, Peeled And Minced
  • ¼ cups All-purpose Flour
  • 1 teaspoon Cumin
  • 1 Tablespoon Minced Chipotle Peppers In Adobo Sauce
  • 1-½ cup Low Sodium Chicken Broth
  • ¼ cups Water
  • 1 Tablespoon Adobo Sauce (optional)
  • ¾ teaspoons Kosher Salt
  • ⅛ teaspoons Black Pepper, More Or Less To Taste
  • 2 whole Grilled Chicken Breasts, Shredded In A Large Bowl
  • 8 whole Whole Wheat Tortillas
  • ½ cups Grated Muenster Cheese
  • Your Favorite Enchilada Toppings, For Serving (Salsa, Sour Cream, Chopped Fresh Cilantro, Etc.)

Preparation Instructions

Lightly spray the bottom of a 13×9 baking dish and set aside. Preheat your oven to 400 F.

In a large skillet over medium heat add the two tablespoons of olive oil.

Add diced onion and peppers and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.

Add in the minced garlic and cook for one minute. Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir.

Whisk in the broth and water. Add in the tablespoon of adobo sauce if desired and simmer over medium heat until the sauce has thickened. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings.

Put the shredded grilled chicken in a bowl. Add a cup of the “enchilada sauce” to the shredded chicken.

Measure and spread 1/4 of a cup of the sauce in the bottom of the prepared pan.

Wrap the 8 whole wheat tortillas in a damp paper towel and microwave for one minute.

Spoon a little of the chicken mixture down the center of each tortilla, then tuck and roll each tortilla and place it seam side down into the baking dish.

Pour and spread the remainder of the sauce over top of the enchiladas and top with the half cup of grated Muenster cheese.

Bake, uncovered, in your preheated 400 F oven for 15 minutes or until the cheese has melted and bubbly.

Serve two per person topped with a dollop of sour cream, your favorite hot sauce and torn cilantro. Other delicious toppings like sliced olives, salsa, green onions and pickled jalapenos would be fantastic too!

Enjoy!

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

]]> https://tastykitchen.com/blog/2012/10/lightened-up-chicken-enchiladas/feed/ 26