Showing posts with label sweet. Show all posts
Showing posts with label sweet. Show all posts
Saturday, February 14, 2015
Texas Brew Salsa 3 Pack Giveaway Featuring Sweet Heat Buried Treasure Meatballs
One of my favorite things about blogging is sharing new food finds …and I LOVE it when I get to feature Texas-based companies! Today, I’d like to tell you about a product that’s based right here in San Antonio: Texas Brew Salsa. Owner Brenda Craig produces a wide variety of fire-roasted salsas in varying degrees of heat…including a line of delicious fruit-infused salsas that combine heat and sweet! Her all-natural salsas contain ingredients like fire-roasted tomatoes, roasted chipotle peppers, roasted poblano peppers, roasted onions, cooked black beans, sweet corn, real peaches, real roasted pineapple, real mangos, and real apples. Brenda recently sent me a few jars of salsa to sample and share my thoughts with you.
First up was what I like to call The Chip Test. We opened a big bag of tortilla chips and cracked open six jars of salsa in the following flavors: Fire-Roasted Poblano, Medium Honey-Roasted Chipotle, Hot-Iron Habanero, Honey-Roasted Mango, Honey-Roasted Pineapple, and Honey-Roasted Apple Cinnamon. We enjoyed all of the flavors – you can definitely tell this salsa is made from fresh, quality ingredients. I have to confess that I am a bit of a wuss! The hot habanero was almost too spicy for me. That said, Michael actually proclaimed the habanero his favorite…so its perfect if you like your salsa muy caliente! My personal favorite was the unique Honey-Roasted Chipotle. The smoky flavor of the chipotle was met with just a touch of sweetness in the background. Add in a salty chip, and you’ve got a winning flavor combination. The fruit salsas had a nice balance of sweet and heat, and I’d love to play around with those in a dessert recipe sometime!
I decided to create an original recipe using two flavors of Texas Brew salsa, so I went to my kitchen and got to work. I came up with Sweet Heat ‘Buried Treasure’ Meatballs. These juicy meatballs are seasoned with all sorts of goodies, including a healthy dose of Texas Brew’s Medium Fire-Roasted Poblano salsa. After baking in the oven, the meatballs are glazed in a flavorful sauce containing BBQ sauce and a jar of Texas Brew’s Honey-Roasted Pineapple salsa. These meatballs are seriously good…and really easy to make!
Sweet Heat ‘Buried Treasure’ Meatballs
a Weekend Gourmet Original
Step 1: Add the following ingredients to a large mixing bowl: ½ lb. 93% lean ground beef, ½ lb. ground pork, ½ cup Texas Brew Fire-Roasted Poblano Salsa, 2 sliced green onions, 2 grated garlic cloves, 1 tbs. cilantro paste (or chopped fresh cilantro), 1 cup crushed tortilla chips, 1 egg, 1 tsp. cumin, a few grinds of black pepper, and 1 tsp. garlic salt. Using pristinely clean hands, combine ingredients just until combined – be gentle.
Step 2: Preheat oven to 375. Divide the mixture into 12 portions – approximately 2 tbs. Insert one cube of co-jack cheese in the middle, then roll the meatball around the cheese cube. Place the meatballs on a rimmed baking sheet that’s been lined with parchment. Bake for approximately 20 minutes, until the meatballs are cooked. Don’t panic if a few of the meatballs start to ooze melted cheese…those are good for taste testing!
Step 3: While the meatballs are baking, make the sauce. Add 2 cups of your favorite BBQ sauce and 1 jar of Texas Brew Honey-Roasted Pineapple salsa to a high-rimmed non-stick pan. Combine with a whisk and cook over medium heat. When the meatballs are cooked, add to the sauce and use tongs to coat them in the glaze. Let them simmer in the sauce for a few minutes while you pour drinks and get the plates ready. I served three meatballs and a spoonful of the sauce over Mexican rice. It’s fun to cut into the meatballs and see the cheese inside…like buried treasure!
These meatballs were really good…so good that Michael cleaned his plate and asked for seconds. Husband-approved is one of the best recipe endorsements I can give! The meatballs are moist, with just enough spice…and the cheesy middles are yummy and fun! The sauce is a little spicy, a little sweet, and a little smoky….an addictive combo that pairs really nicely with the meatballs. This meat mixture is versatile too! Michael thought it would make great meatloaf. For appetizers, simply make the meatballs slightly smaller and add a sturdy toothpick. Heck, I’m thinking that they’d make a great crockpot-friendly Super Bowl food!
Now for the best part: Texas Brew Salsa is going to give one of you a 3-pack of their salsa! Two of the jars will be the ones featured in these meatballs so you can recreate this recipe in your kitchen, and the third jar is Medium Honey-Roasted Chipotle. You can enter up to three times to win. For the first entry, visit the Texas Brew Salsa website, then come back and leave a comment letting me know which flavor caught your eye.. For a second entry, Like Texas Brew Salsa on Facebook and come back and leave a second comment. For a third entry, follow Texas Brew Salsa on Twitter and come back to leave me a third comment. Entries will be accepted through this Sunday 1/27 at 1159 p.m. The winner will be selected at random and notified on Monday 4/28. Good luck!!
Halloween Spookyfood with Friedas Produce Featuring Spicy Purple Sweet Potato Oven Fries with Green Goo Dipping Sauce
Spicy Purple Sweet Potato Oven Fries
with Green Goo Dipping Sauce
adapted from Frieda’s…and a Friend’s Spicy Ranch
Ingredients for 2-3 servings:
For the oven fries:
- 1 large Stoke’s purple sweet potatoes, peeled
- 2 tbs. olive oil
- 1 tsp. finely chopped parsley
- 2 cloves garlic, finely minced or grated
- 1 tsp. dried cilantro
- 1 tsp. chili powder
- Sea salt and cracked black pepper to taste.
For the Green Goo Dipping Sauce:
- 8 ounces light sour cream
- ½ cup mayo
- 1 packet ranch dip mix
- 2 tbs. chopped cilantro
- 1 jalapeno, seeds and membranes removed
- 3 green onions, cut into rough pieces
- Juice of 1 lime
- 2 tbs. water
- 1 tbs. olive oil
Directions:
Step 1: Preheat oven to 400. Line a large rimmed baking sheet with foil or parchment; set aside. Cut the sweet potato into matchstick pieces 1/2-inch wide. For even cooking, try to get the pieces even thickness. Combine the olive oil, parsley, garlic, cilantro, and chili powder in a large bowl. Add the sweet potatoes and toss to evenly coat with the seasoned oil.
Step 2: Arrange the sweet potato fries on the rimmed baking sheet and sprinkle with salt & fresh ground pepper to taste. Bake for 20 minutes, then carefully flip them with a spatula. Add salt & pepper to the other side of the sweet potatoes and cook for an additional 10-15 minutes. The sweet potatoes should be browned and cooked through.
Step 3: While the sweet potato fries bake, prepare the dipping sauce. Add the water, olive oil, and lime juice to a blender or small food processor. Top the liquid ingredients with the cilantro, jalapeno, and green onions. Process until the ingredients form a green puree. Add the sour cream, mayo, ranch dip mix, and green puree to a large mixing bowl. Stir well to combine and spoon into a bowl – I used a small metal “trick or treat” bucket from Dollar Tree!
Step 4: To serve, place the sweet potato fries on a colorful Halloween platter. The plastic spiders I inserted among the fries are totally optional, but theyre a fun surprise when you bring the fries to the table! Serve the sweet potato fries with the container of “green goo” on the side for dipping.
This is such a fun Halloween side – but it can be enjoyed anytime of the year! The sweet potato fries are lightly crispy, with a bright purple interior. The spice level is moderate, allowing the mellow sweetness of the potatoes take center stage. And the “green goo”? It provides an amazing burst of flavor! It’s moderately spicy and a little tangy -- with the familiar flavor of ranch shining through.
If you prefer your dip on the milder side, use only half of a seeded jalapeno – or leave it out all together. I won’t tell! The leftover "green goo" also makes an excellent dip for crispy tortilla chips. I also like to use it as a spread on top of chicken sandwiches or cheeseburgers. I hope youll give this fun recipe a try for Halloween...and let me know how your friends and family enjoy it!
Disclosure: Friedas provided me with Stokes purple sweet potatoes to facilitate this post. All opinions expressed are solely my own.
If you prefer your dip on the milder side, use only half of a seeded jalapeno – or leave it out all together. I won’t tell! The leftover "green goo" also makes an excellent dip for crispy tortilla chips. I also like to use it as a spread on top of chicken sandwiches or cheeseburgers. I hope youll give this fun recipe a try for Halloween...and let me know how your friends and family enjoy it!
Disclosure: Friedas provided me with Stokes purple sweet potatoes to facilitate this post. All opinions expressed are solely my own.
Monday, February 9, 2015
My Perfect Pie Collection Hand Pies Sweet and Savory
I have a confession to make: Ive never made homemade pie crust. I am hoping to cross it off my culinary bucket list in 2014, so this was a great way to get me thinking about making more pies this year! What is your favorite kind of pies? Maybe you prefer fruit pies, coconut cream, or no-bake pies in graham cracker crusts. Maybe you go for savory pies like quiche or chicken pot pie instead. Leave me a comment below telling me what kind of pie youre going to make to celebrate Pi Day. Im always on the lookout for a great pie!
Disclosure: I was compensated by the Foodie.com Contributor Program to create and share this pie recipe collection.
Saturday, February 7, 2015
Whole Wheat Pearl Couscous with Roasted Sweet Peppers and Tomatoes
I love colorful dishes. Often times, when Im thinking of what things I want to add to a dish, I think in terms of color first. Take this dish for instance - I saw these beautiful red and yellow sweet mini peppers at the market and decided I couldnt leave without them. At that moment in time I wasnt sure what Id make but I knew I wanted them.
Roasting them sounded good because I love how it brings out the natural sweetness as they caramelize. Same with cherry tomatoes. Yum.
So I had decided to roast the peppers and tomatoes but then what? Well, Ive had this whole wheat pearl couscous sitting in my pantry for quite awhile just waiting for the right accompaniments to bring it to life. This round-shaped couscous once cooked, is tender like pasta. Its hearty, nutritious, and simply delicious. And it cooks pretty quickly, too.
Now, I was still thinking in terms of "color", so in my mind of course it needed some green. I was thinking some nice Italian parsley would be wonderful but the only thing I had on hand was cilantro. No problem! It worked perfectly.
Lastly, I just topped it with a little Greek feta (goat cheese would have been lovely, too) and I was in business. The best impromptu lunch in a long, long while.
 |
| Mini Sweet Peppers |
Roasting them sounded good because I love how it brings out the natural sweetness as they caramelize. Same with cherry tomatoes. Yum.
 |
| To Roast: Toss with olive oil, sea salt and fresh cracked pepper, then roast in oven at 450 degrees F until tender and browned, about 30 minutes. |
So I had decided to roast the peppers and tomatoes but then what? Well, Ive had this whole wheat pearl couscous sitting in my pantry for quite awhile just waiting for the right accompaniments to bring it to life. This round-shaped couscous once cooked, is tender like pasta. Its hearty, nutritious, and simply delicious. And it cooks pretty quickly, too.
Now, I was still thinking in terms of "color", so in my mind of course it needed some green. I was thinking some nice Italian parsley would be wonderful but the only thing I had on hand was cilantro. No problem! It worked perfectly.
Lastly, I just topped it with a little Greek feta (goat cheese would have been lovely, too) and I was in business. The best impromptu lunch in a long, long while.
Whole Wheat Pearl Couscous with Roasted Sweet Peppers and Tomatoes
Serves 2-3 (more as a side dish)
Ingredients:
1 cup whole wheat pearl couscous, prepared according to package directions
1 5-ounce package sweet mini peppers, stemmed and split
1 cup cherry or grape tomatoes
extra-virgin olive oil
sea salt
fresh cracked pepper
1/2 cup chopped fresh cilantro
1/4 cup crumbled Greek feta cheese to garnish
crushed red pepper (optional)
Toss peppers and tomatoes with a drizzle of olive oil and sprinkle of sea salt and fresh cracked pepper, then roast in oven at 450 degrees F for approximately 30 minutes or until tender and lightly browned.
Toss roasted peppers and tomatoes with cooked couscous, then gently mix in cilantro. Top with crumbled feta cheese and crushed red pepper, if desired. Serve warm or refrigerate and serve cold. Its equally delicious both ways.
Friday, January 30, 2015
BeingThankful SundaySupper Featuring Cornucopia Sweet Potato Barley Salad
I altered her recipe a bit and added some roasted sweet potato to come up with my Cornucopia Sweet Potato-Barley Salad. This chilled side dish contains healthy fiber-rich barley, roasted sweet potatoes, green apple, dried cranberries, and a few other fun goodies. Then its tossed with an herb-infused honey-lime vinaigrette and refrigerated. This is a side dish you can make the day before Thanksgiving, saving you a little bit of stress on the big day. Healthy, delish, and stress-free? Sign me up!
Cornucopia Sweet Potato-Barley Salad
adapted from Giada de Laurentiis
Ingredients:
- 1 tbs. + 1 tbs. olive oil
- 1 large sweet potato, peeled and diced into bite-size pieces
- Salt and pepper to taste
- 1 cup quick-cook barley
- 2 cups chicken broth
- 1 small green apple, cored and diced (leave on the peel)
- 1/2 cup dried cranberries
- 1/3 cup pomegranate arils
- 1/3 cup chopped pecans
For the vinaigrette:
- 1/2 cup prepared vinaigrette (I used Newmans Own Lite Lime for a nice citrus punch.)
- 1 tbs. honey
- 1 tsp. fresh thyme leaves
- 1 tsp. finely chopped fresh rosemary
Directions:
Step 1: Heat oven to 350. Toss the diced sweet potato in 1 tbs. olive oil and salt & pepper to taste. Place on a rimmed baking sheet lined with parchment. Bake until the potatoes are roasted and tender, about 30 minutes.
Step 2: In a medium saucepan, add the remaining tbs. olive oil. Heat on med-high, then add the barley. Toast for 2-3 minutes, until lightly toasted. Add the chicken broth and bring to a boil. Cook according to package directions -- about 10 minutes. Transfer the cooked barley to a large bowl to cool for 10-15 minutes. Add the apple, dried cranberries, pomegranate arils, and pecans to the cooled barley.
Step 3: Make the dressing by whisking the thyme, rosemary, and honey into the vinaigrette. Pour the dressing over the salad and toss to combine. Be sure to toss gently so you dont break up the creamy goat cheese too much. Refrigerate at least 2 hours before serving, but 24 hours ahead is fine.
This salad features familiar Thanksgiving flavors like sweet potatoes and cranberries, then it takes a detour by adding pomegranate arils and the sweet-tart dressing. I made this batch to take to my work Thanksgiving potluck on Monday, and Im hoping itll be a bit hit! This dish also makes a great veg-friendly option to add to your Thanksgiving menu too. I hope youll give it a try and let me know what you think.
Make sure to join us this evening at 600 CST for our weekly #SundaySupper Twitter Chat. Well be discussing our favorite Thanksgiving and Hanukkah recipes, as well as what were thankful for. In the meantime, be sure to go check out all of the great dishes the rest of the #SundaySupper contributors are sharing today. You just might find a few new items to add to your holiday menu.
Step 1: Heat oven to 350. Toss the diced sweet potato in 1 tbs. olive oil and salt & pepper to taste. Place on a rimmed baking sheet lined with parchment. Bake until the potatoes are roasted and tender, about 30 minutes.
Make sure to join us this evening at 600 CST for our weekly #SundaySupper Twitter Chat. Well be discussing our favorite Thanksgiving and Hanukkah recipes, as well as what were thankful for. In the meantime, be sure to go check out all of the great dishes the rest of the #SundaySupper contributors are sharing today. You just might find a few new items to add to your holiday menu.
- Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanitas Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoors Adventures
- Cloverleaf Rolls from Micha of Cookin Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn "Bread" Stuffing from Laura at Small Wallet Big Appetite
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindys Recipes and Writings
- Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpas Simple Stuffing from Bobbi at Bobbis Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-Ds Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Mommas Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Moms Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Mommas Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Janes Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes
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