Jalapeno Poppers Recipe

When entertaining for The Big Game, you want something that isn't going to take a lot of time to prepare in the kitchen.  My jalapeno poppers do not require a lot of ingredients and are simple to make.  Now, I know what you are thinking, eating a whole jalapeno? I can't handle that!  But trust me, these are delicious and will be a hit with your guests!  Baking the pepper in the oven, paired with the cream cheese really tones down the spiciness!  Tip- If you want to make this recipe a little healthier, use turkey bacon.  Also, make sure you use plastic gloves when seeding the peppers (especially all of you who wear contacts, I made that mistake the first time I made these!)

1 8oz package of cream cheese 

1 cup of cheddar cheese

1 cup of mozzarella cheese

1/4 teaspoon of garlic powder

1 package of bacon (strips cut in half)

1 pound of jalapenos, halved and seeded

1.  Preheat your oven to 450 degrees.  In a medium sized bowl combine the cheeses and garlic powder and stir until well combined.  Spoon about 1-2 tablespoons of the cheese on the pepper half.

2.  Take the bacon and wrap it around the pepper. 

3.  Place prepared peppers on a baking sheet and bake for about 10-13 minutes, or until the bacon is fully cooked.  

Perfect Artichoke Dip Recipe

For all you who are planning a party for The Big Game, you must make this this artichoke dip!  Every time I have made it people always ask for the recipe and I am always more than happy to give it out.  It's super creamy with a bit of a kick (you can make it as spicy or mild as you want though).  Serve it with warm pita for it to be a hit!

1 can (14 ounces) artichoke hearts, rinsed and drained, quartered

1 cup of low-fat mayonnaise

1/2 cup of parmesan-romano cheese

1 cup of mozzarella

1/4 teaspoon of onion powder

2 garlic cloves, minced, 

A few dashes of hot sauce

Paprika

Pita bread or crackers

1.  Preheat your oven to 350 degrees.

2.  In a medium sized bowl combine the artichokes,  mayonnaise, cheeses, onion powder, garlic cloves and the hot sauce.  Add to a baking dish.  Sprinkle with the paprika for additional color.  

3.  Bake for 25 minutes, or until the top is lightly browned.  Serve with warm pita bread or crackers. 

Sweet and Tangy Cranberry Meatballs Recipe

The Big Game will be here before you even know it.  For all of you out there having parties my Sweet and Tangy Cranberry Meatballs are guaranteed  to be a hit with your guests.  Not only are they delicious, they are super easy to make so you can spend more time with your guests and not in the kitchen!  They are sweet with a hit of tang- they just melt in your mouth.  Any leftovers?  These meatballs are also delicious over egg noodles or even white rice!

1 large bag (or two small) frozen meatballs

1 16 oz can of whole-berry cranberry sauce

1 bottle of sweet chili sauce

1 tablespoons of brown sugar (you can always add more if you want them sweeter)

2 tablespoons of prepared mustard

1 tablespoon of Worcestershire sauce

2 tablespoons of fresh parsley, chopped roughly

2 cloves of garlic, minced

1.  Place frozen meatballs in a crockpot under low heat.

2.  Mix the remaining ingredients in a medium size bowl and pour over the meatballs. 

3. 3.   Cover and cook for at least 3 hours (the longer the better)  Stir occasionally  so the meat doesn’t stick to the bottom.  If the  sauce is too thick add water. 

Traditional Guacamole Recipe

Do I ever love guacamole! It's rich, creamy with a bit of a kick of spice. What's there not to love? This is the perfect go-to recipe for traditional delicious guacamole. Make this for your next party or family Mexican night!

3 avocados, peeled

3 tablespoons of lime juice

1 teaspoon of cumin

Several dashes of hot sauce

1/4 teaspoon of onion powder

1/4 teaspoon of garlic powder

1 pinch of cayenne pepper

2 tablespoons of cilantro, chopped

8-10 cherry tomatoes, quartered

1 bag of tortilla chips

1. In a medium sized bowl scoop the avocado into it. Add the lime juice, cumin, hot sauce, onion powder, garlic powder, cayenne pepper and cilantro.

2. Using a masher, smash all of the above ingredients until well combined.

3. Fold in the tomatoes and then serve with tortilla chips. (You may want to transfer into a new bowl, it gets a little messy while mashing)

Pasta and Lentil Soup in a Parsley Tomato Broth Recipe

This is a super easy recipe to make if you are craving pasta, but you don't want full out Italian for the night.  It's hearty, salty and very fulling for a fall dinner.  I made a huge pot of it and put the remaining in the freezer for another night when I am short on time to make supper.  

3 tablespoons of extra virgin olive oil

1 yellow onion, diced

3 cloves of garlic, diced

1 can of tomato paste

10 cups of water

1 1/4 cup of dried lentils 

1 16 oz package of orecchiette pasta

1 can of sweet corn

3 tablespoons of lemon juice

1 cup of parsley, chopped

3/4 cup of parmesan romano cheese

Salt and Ground Pepper to Taste

1.  Heat tablespoons of extra virgin olive oil in a large pot under medium heat.  Add in the onions and garlic and saute for about three minutes.  Add the can of tomato paste and stir with the garlic and onion.  

2.  Add the water and allow it to turn to a full boil.  Turn the heat down to medium low, add the lentils and then cover with a lid.  Cook for about 10 minutes and then turn the temperature up to medium high.  Once it reaches a boil add the pasta and cook for an additional 15-20 minutes.

3.  Stir corn, lemon juice, parsley and parmesan romano cheese.  Add the salt and pepper.  Top with additional cheese and parsley.  

Thai Chicken Noodle Bowls Recipe

My Thai Chicken Noodle Bowls are light and fresh which makes it the perfect summertime soup!  I used a rotisserie chicken from the grocery store so it didn't require heating up the whole house by turning on the oven on.  Next time I plan on adding even more veggies, like carrots and mushrooms for additional color and textures-- Perfect to use up some of the extra veggies you have laying around from your garden!

2 tablespoons of olive oil

3 cloves of garlic, minced

1 medium yellow onion chopped

1 yellow pepper, sliced thin

2 scallions, sliced thin

1 cooked rotisserie chicken (cut up you will need about 1 1/2 cups worth)

7 cups of chicken broth (you can divide this between chicken broth and water)

1/2 package of angel hair pasta

4 tablespoons of cilantro, chopped

Juice of 1 lime

Several Dashes of Hot Chili Sauce

Salt and Pepper To Taste

1.  In a large pot add the olive oil until it heats up.  Under medium heat, add the garlic, onion, scallion and yellow pepper for a few minutes or until the peppers get soft.  Add the chicken and cook for a few more minutes.

2.  Add the chicken broth/water and bring up to a boil.  Add the angel hair pasta and cook for about 5 minutes.  Add the fresh cilantro and lime juice.  Add a few dashes of hot chili sauce and serve.  

Zucchini and Tomato Crostini Recipe

I love cooking with zucchini during the summertime because it reminds me of my grandfather's garden.  It is readily available during this time of year, which means it is usually very affordable.  I got the zucchini I used in this recipe from the produce stand down the road from my house so it was very fresh.  The bright green and red in this recipe makes this a beautiful appetizer that will impress your guests. I love using the sweet basil in this recipe, it balances out the slight bitterness that zucchini typically has.  

1 sliced loaf of french bread

2 tablespoon of extra virgin olive oil

1/4 cup of chopped onions

3 large zucchinis cut into small strips

1 tomato diced

1/2 cup of shredded romano cheese

1 handful of basil leaves torn up

Salt and Pepper

1.  Preheat the oven to 450 degrees.  Heat the extra virgin olive oil in a medium sized skillet.  Add the onions and saute for a few minutes.

2.  Add the zucchini and tomato and cook for about 8 minutes or until slightly soft.  Add the basil and salt and pepper to taste.  

3.  Scoop the vegetable mixture on top of each piece of bread.  Sprinkle each crostini with a little bit of cheese on top.  Bake for 10 minutes and then serve.