Zesty Mexican Pizza…and a Giveaway!

I love pizza.

And football.

Pizza and football together is even better.

So, when last weekend the inaugural Alumni Battle of the State Lines Football game took place – I knew something had to be done.

Tailgating.

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We had friends and family up for a little pre-game snackfest, and thankfully, my friends at FlatOut had recently sent me some of their new Thin Crust Flatbreads to experiment with.

I like to experiment.

Pizza, as you know, isn’t rocket science.  And in case you didn’t know it, and I know you don’t know it – I actually have a cousin that IS a rocket scientist.  So there.  Making a pizza is NOT as difficult as his job.  Making pizza dough, however, isn’t always a walk in the park.  So having these Flatbreads is a real time saver.

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There’s really no need for a recipe, here.  Pizza is winging it, right?  I piled my Flatout Pizzas with some seasoned ground beef and onions, lots of fresh corn pico de gallo, and of course, queso.  Pile that cheese on, folks!  After just a few minutes on the grill (or, you could use the oven, of course), voila – snack time was under way!

Now, I used the Spicy Italian Flatbread, versus the plain – because I am saving the Rustic White flatbreads for breakfast.  Yes! Breakfast!  I have so many ideas on what to do – from a frittata pizza, to an omelet roll up, to even a sweet cream cheese and berry number…I can’t wait until the weekend to experiment some more!

In the mean time – you need to head out to pick up a package or two of these little goodies for yourself.

Why?

Well, number one, they are delicious.  So soft, so flavorful, and so versatile!  And number two – I am hosting a fun Twitter Party on Thursday April 25 at noon EST for all of you!  So, come by with your favorite Breakfast Pizza ideas, tweet along with me, Paula of Bellalimento, Chef Mike Behmorias, and of course, FlatOut, where we will all be sharing our ideas and PRIZES!

Hope to see you there!

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#FlatOutGood Twitter Party

Hosted by @doughmesstic and @FlatOutBread

with Special Guests @Bellalimento & @ChefMikeBemo

Thursday, April 25

12:00nn – 1:00pm EST

$100 & $50 Prizes Up for Grabs!


The Giveaway!

 

a Rafflecopter giveaway

 

You can find Flatout at your local Walmart – or just search Here!

gif makerFor a little more inspiration, check out the 30 Days of Grilled Pizza going on over on the FlatOut Facebook Page.  There’s something for everyone!

Disclaimer:  I am a paid ambassador for FlatOut Bread.  All thoughts and opinions are my own.  Prizing is supplied by, fullfilled by, and courtesy of FlatOut Bread.

Mini Southwest Fiesta Bowls

Just saying the word Fiesta puts you in a better mood does in not?  Try it.

Fiesta.

See? You’re happier.

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Or, you will be, if you throw this simple and surprisingly delicious dinner together tonight.  Mini Southwest Fiesta Bowls are perfect for a quick meal, served with a side salad and corn, or, if you want to make them in mini-muffin tins, what an excellent appetizer!  I feel sure these will show up at many a tailgate come this fall…at least MY tailgates!

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Mini Southwest Fiesta Bowls

  • Prep Time – 15 minutes
  • Bake Time – 25 minutes
  • Makes 12

Ingredients

  • 1 cup canned Old El Paso Traditional Refried beans
  • 1 cup shredded Mexican blend cheese
  • 1 cup prepared white rice
  • 1 1/2 cups prepared Pico de Gallo, divided
  • 8 ounces prepared steak, chopped into pieces
  • 1/2 package frozen Phyllo dough, thawed
  • 1/4 cup butter, melted

Instructions

  1. Preheat oven to 350.
  2. In a medium sized bowl, combine beans, cheese, rice, and one cup Pico de Gallo.  Set aside.
  3. Place one sheet of Phyllo dough onto counter.  Brush liberally with melted butter.  Place another sheet of Phyllo dough atop the butter.  Repeat with butter and another sheet of dough until you have five layers of Phyllo.
  4. Cut Phyllo dough into six pieces (large rectangles/squares)  Press each square into a muffin tin.  Fill with rice and beans mixture.  Repeat with five more sheets of Phyllo, making twelve total cups.
  5. Top each muffin cup with a few pieces of chopped steak.
  6. Place muffin tin into oven and bake for 22-25 minutes, or until Phyllo is golden brown.  Remove from oven.  Serve hot with a tablespoon full of reserved Pico de Gallo.

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Speaking of TAILGATES.

I couldn’t tell you the last High School football game I’ve gone to. Years, for sure.  I’m a college football fan though – like you wouldn’t believe.  But High School?  Well, unless there was a boy playing I had a crush on, I didn’t go.  Of course, there was rarely a time I didn’t have a crush, so, well, okay fine.  I went to a lot of football games in high school.

But on April 20, instead of going to the annual Hokies vs. Hokies Spring Game, we are going to go to the first ever Battle of the State Lines Alumni Game.

You all don’t really know me, and I don’t know if this is info you care to know, but I’ll save you the Googling.  I went to Peterstown High School through the end of 8th grade.  Peterstown High is in Monroe County, West Virginia.  I went to school there my entire early life.  In fact, I love and remember those schoolmates  so much that I am going to attend the 20 year class reunion with them, even though I bailed on them a few years shy of diploma.  Why?  Well,  those girls were my first best friends.  The first slumber party giggles.  The boys were the first I held hands with.  They were my first kisses, my first dances.  I want to see them all again.  And so I shall.  (And did I say 20 year class reunion?  I, um, meant 10 year.  Yeah. TEN.)

So anyway, in 9th grade, I transferred to Giles High School, in Giles County, Virginia.  This is where I graduated.  I made friends there as well, and if the timing works out, sure, I’ll go to that class reunion, too.  But you know what?  I never dated any of those boys.  Not a ONE.  I always had boyfriends from other schools…  Don’t ask – I can’t explain it.  I did, however, make one of the best friends ever, and we are still as thick as thieves.  I hope she comes to visit!

So where am I going with this?

The State Lines Game.  I have no idea who thought this debacle up, but I have to see it for myself.  Alumni from both schools are pitting against each other in a football showdown on April 20th, and I, for one, have to see it to believe it.  I’ve seen posts on Facebook professing great practices, I’ve seen the jerseys, I’ve seen the cover of the program.  Heck, I’ve seen the frightening photos of alumni cheerleaders practicing.

Don’t get me started on that, please.  I would surely lose a bunch of readers with my candor.  Let me just say there is a reason that no one cheers over age 22.  And… there’s a such thing as gravity.  All kinds of gravity.

So anyway – there’s a little backstory on my younger days, and an upcoming preview of what I intend to do with my very little free time this spring.

Laughing my fool hind end off, most likely.  I may even get asked to leave the stadium.  I can be a problem, as I haven’t a filter.  But filters are over-rated, and at this point in my life, if the worst that happens to me is being asked to leave an Alumni Game for making fun of the grazers, well, so be it.

And no, I’ve not yet decided who to root for…but I’m leaning Pirates.  Those boys were quite the kissers.


This post is sponsored by Old El Paso.  All thoughts and opinions are my own.

Peach Guacamole…Superbowl Delicious!

This post brought to you by Avocados from Mexico. All opinions are 100% mine.

Superbowl time.  I’ve said it before and I’ll say it again…Football Season is the BEST season.

The Superbowl?  It’s the culmination of all those months of hard hitting television time; the epitome of everything we’ve learned this season.  Namely – who the best teams are, and what the best foods for tailgating turned out to be.

Sure, everyone has their favorite game day recipes.  Be it the old stand-by of chips, or the beef slider, the chicken wings, or the meatballs…all are big contenders.  But, one item always seems to get rave reviews, and that’s guacamole.

Yep, Guacamole.  With tomatoes, or corn, with peppers or cilantro, garlic or onions, or maybe all of the above – guacamole is always a crowd pleaser.  if you don’t believe me, sit a bowl of it out at your next function and tell me later how much you had left.

Yeah, that’s what I thought.

I was recently asked to try out a recipe from the Avocados from Mexico website, and I steered right towards the guacamole recipes.  I can’t help myself.  There were many good looking recipes to choose from, but the Peach Guacamole pretty much had me from hello.

So I made it.

We are still quite the couple, ol’ Peachy Guac and me.  Hand in hand until sadly, I will have eaten the last of it.

The horror.

Luckily, it’s the simplest of recipes to put together, and I can make it any time I want.  And I shall want.

Often.

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Peach Guacamole

recipe courtesy of Avocados from Mexico

Ingredients

3 fully ripened avocados from Mexico, halved, pitted and peeled
3 tablespoons lime juice
3 tablespoons minced onion
2 tablespoons minced jalapeño pepper
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3/4 teaspoon salt
1 cup diced peaches
BBQ chips (I used tortilla chips)

Instructions

In a large bowl, combine avocados and lime juice. With a fork, coarsely mash. Add onion, jalapeño, cilantro, garlic and salt; stir until just combined. Add peaches; stir. Serve with barbeque flavored potato chips.

 

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You, too should give it a try – I think you’ll love it!  But if peaches aren’t your thing, you’ll probably find another incredible guacamole recipe (or any other game day recipes) over on the Avocados from Mexico site.  Give it a look!  Once you do, tell me this…which recipe got your mouth watering?

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I want to know…I still haven’t decided FOR SURE which recipe I’m making for the Superbowl.  Inspire me!

Visit Sponsor's Site

Spicy Apple Butter BBQ Pork Cupcakes

There are only two seasons in the year.  You may think Spring. Summer. Fall. Winter.  And sure, you are kind of right…but still, you are wrong.

There are but two seasons.

Football Season, and Waiting for Football Season.

Thank God it’s still Football season, even if it IS just one more game.

Then…cold, warm, sweltering, lonely months until the boys suit up, the coaches overchew their gum, and the refs get pretty much everything wrong.  When 66,000 people all show up to the same party, and no one cares if you’re all wearing the same shirt.  The air smells of falling leaves and fans grilling at the tailgate.  Of popcorn and Wild Turkey, of Yuengling and sausage balls.

Ahh, the smell is sweet.

Football Season.

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Now, for those of you who didn’t know it, February 2nd is the Big Game.  Superbowl City, and yes, I am excited.  This year, the Baltimore Ravens (sad the Redskins didn’t make it, but Ravens are close enough to be a home team), and the team that’s NOT the Ravens will duke it out for the ultimate title.  There will be some sort of singing and gyrating at halftime; there will be some funny and some overpriced commercials that leave you wondering why; there will be friends and yelling and all sorts of entertainment.

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You’ll want something good to eat.

Lucky for you, I have what you need.  Spicy Apple Butter BBQ Pork Cupcakes.  Oh, folks…this is some good eating.  You may recall I did a similar recipe with Buffalo chicken not too awfully long ago, and that?  Was amazing.  This?  Equally amazing.  Paired with a side of homemade coleslaw, a few chips, maybe some guacamole…you’ve got game day covered in a most delicious way.

Bake them up the night before if you like – they’ll keep just fine.  A quick reheat will have them back to oven fresh in mere seconds.  And while we are keeping it simple, go ahead and use store bought pulled pork.  Nothing wrong with that at all.  Maybe grab a container at the grocery or deli, or even pop into a local barbeque joint for a tub of theirs.  What these are about is the sauce.  The Spicy Apple Butter BBQ is the real winner in this recipe.

No referee will argue.  Guaranteed.

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Spicy Apple Butter BBQ Pork Cupcakes

makes 24

  • 1 onion, chopped
  • 2 tablespoons butter
  • 1 recipe Homemade Pizza Dough, proofed and ready
  • 2 cups Pulled Pork, shredded
  • 2/3 cup Prepared Spicy Apple Butter Barbeque sauce (recipe follows)
  • 8 ounces fresh Mozzarella, thinly sliced

Instructions

  1. Prepare 2 muffin tins with non stick baking spray; set aside.
  2. Sauté onions in butter over medium heat until caramelized. Set aside.
  3. Divide dough into 2 pieces. Roll out each piece of dough into a rectangle roughly 12 x 16.  In a small bowl, combine pork and half of sauce.  Top the rolled out dough with the remaining half of the sauce, the pork mixture, mozzarella, and sautéed onions.  Roll the rough up as you would cinnamon rolls.  Pinch ends to seal. 
  4. Slice each roll into 12 equal slices, and place each cut side up into individual muffin cups.  Allow to rise for 20 minutes while oven preheats to 375.  Once the temperature reaches 375, place muffin tins in oven for 18-20 minutes, or until bread is golden brown and juices are bubbling.  Remove from oven. Serve and enjoy!

Spicy Apple Butter Barbeque

makes roughly 2 cups

  • 1/2 cup sautéed onions
  • 1 clove garlic, minced
  • 1 Tablespoon Worcestershire Sauce
  • 1 cup Apple Cider Vinegar
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Red Chili Flakes
  • 1 Tablespoon Sugar
  • 1/4 cup Light Brown Sugar
  • 1/2 cup Ketchup
  • 3/4 cup Musselmann’s Apple Butter
  • 1/2 teaspoon Black Pepper

Place all ingredients in a medium saucepan over low to medium heat.  Bring to a boil, then reduce heat and simmer for 20-25 minutes.  Remove from heat; use as desired.


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Yes, this post was sponsored by Musselmann’s Apple Butter, and THANK GOODNESS for that!  Around here, apple butter is a hot commodity – it seems the only place you can get a GOOD jar is from a church who has a gaggle of older ladies willing to peel and chop and stir and gossip for hours on end.  But me?  I am not a very good girl, and therefore I require to keep company with good girls who DO have church made apple butter.

Good girls don’t like me so much.

Oh well.  This Musselmann’s Apple Butter was really – REALLY – good.  So I don’t have to be.

And that’s good.

Have a great Superbowl, Football Fans!!  Who are you rooting for?  The Ravens, or that other team?  Either way, if you are looking for more Tailgating/Footbally Foods made with Apple Butter, you should check out these posts:

Yum, right?

And if you just want a few yummy appetizers to add to the mix, I did a round up here that may be just the thing you need.  Enjoy!

 

This post was sponsored by Musselmann’s.  All opinions are my own.  For more information on Musselmann’s, you can join them on Facebook…and you should!

Low Country Boil…And a Le Creuset Giveaway

Every year at my in-laws, we have a tradition of taking turns choosing the Christmas Dinner Menu.  It started humbly, with my mother-in-law choosing pasta.  Then the next year, my father-in-law chose Turducken. Then my sister-in-law changed things up and ordered Low Country Boil.

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Kind of a strange thing for Christmas, as it’s typically cooked outdoors in a giant pot, and as we live here in the mountains, winter is pretty darned chilly.   Therefore, summertime is best, with autumn a close second. Having to traipse in and out of the house in a foot of snow to work on maintaining the Boil is pretty un-fun, but, luckily, Low Country Boil is worth it.

(I won’t even tell you what I chose the year it was my turn, but let’s just say it was fabulous and unrivaled. Totally.)

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But back to the boil.

Last year for one of the Hokie Tailgates Jon and his cooking cohorts made a HUGE boil to share, and of course, it was a enormous hit.  It’s actually perfect for tailgating, as it merely involves a giant propane turkey roaster, which can be set up just about anywhere.  There’s no real cooking involved – just a method of adding different ingredients at the right time to ensure that everything is properly cooked without overcooking or undercooking any of the items.

Us? We like some chicken, potatoes, onions, carrots.  A nice andouille sausage, peppers, corn on the cob, and then of course, some seafood.  Shrimp are a given, but lots of folks like crab, scallops, and crawfish.

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Everyone gets fed – you can pick and choose the items that look the best to you, and there’s very little waste.  See? Crowdpleaser.

But what if there’s only 4 or 5 of you, and yet, you’re still craving Low Country Boil?

Here’s your solution…

Just make it smaller!

(Rocket Surgery, I know.)

Seriously, though, I’m not sure why we never did it smaller before. It’s not like it’s that much work.  In fact, Jon made ours while I made some pretty yummy creamy corn hushpuppies – so – that’s really all the time it took.  Again – it’s about the sequence.  Plan accordingly, have your ingredients at the ready (the last thing you want to do is be rustling up Old Bay or carrots when it’s already time for them to be added.) – and have fun.  Low Country Boil is a fun and festive dish – so try to enjoy it.  It’s worth it!

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Low Country Boil – Step by Step

Ingredients (choose what you like, in what quantity)

  • Seasonings – Zatarains Crab Boil or Old Bay and Garlic powder, salt
  • Potatoes, in 1-1/2 inch pieces
  • Fresh Baby Carrots
  • Peppers, coursely chopped
  • Corn on the Cob, halved
  • Cooked Sausage, such as Johnsonville Arc Sausage, choice of flavor
  • Crab Claws
  • Fresh Large Shrimp

Method

  1. Fill pot about half way full.  Add seasonings (Zatarains Crab Boil is good, though spicy, or, add garlic, salt and Old Bay).  Bring pot to a boil.
  2. When boiling, add potatoes and onion.  Boil 10 minutes.
  3. Add carrots and peppers. Boil 5 minutes.
  4. Add corn and sausage.  Boil 3-4 minutes.
  5. Add crab claws and shrimp.  Cook until shrimp are pink and start to float.  Remove from heat, strain,  and serve immediately.  Enjoy!

The Giveaway

I am thrilled to be able to offer you this gorgeous Le Creuset Steamer Pot Set.  We used it for our small boil, and so can you, but there are lots of other uses.  Use all three pieces to steam veggies and prepare pasta at the same time, or, just use the bottom two pieces for anything you want to cook and easily drain.  It’s the perfect size for a large pot of mac & cheese, too – not that I make LOTS of mac & cheese with a 5 year old in the house.

Right.

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So – who wants to win it? You?  Great…just leave me a comment, letting me know you want to win it. There, you are entered.

For  chances to win, do any (or all) of the following, just be sure to leave a separate comment for each item you do:

Multi-Pot with Steamer and Pasta Inserts

Share this post on Facebook, for one chance to win.  Just be sure to come back here and comment, letting me know you did.

For another chance, Tweet the link to this post.  Again, return, and let me know you did – I’m not psychic!

For a third and fourth chance, please Fan Le Creuset on Facebook and/or Follow them on Twitter.  Each one counts, so that’s two additional chances, just be sure to comment for each one you do.

So there are FOUR MORE chances!

I highly recommend Following doughmesstic on Twitter and becoming a Fan on Facebook as well, as I have this tendency to throw bonus entries out via those two…so it can’t hurt!

Contest is open to addresses in the US only, and closes at 11:59pm on September 25, 2012.  Prize is supplied and shipped by Le Creuset. I was supplied one to review, but was NOT paid for this post, and all opinions are my own.


Envious of the great looking shrimp and crab claws you see pictured above?  You should be.  The crab claws were divine, and cooked so perfectly that the shells pulled right off, leaving us with succulent meat at just a slight tug. Nice.  All of it is from Anderson Seafoods, and if you want to win $200 of product from them, just scoot over to this post, where I am giving it away!  Scoot – someone is going to win it, why not you??

Bacon, Shrimp and Avocado Pockets…and a $200 Seafood Giveaway

Nearly two years ago, I entered a recipe almost identical to this one into a contest.  Thanks to some wonderful readers, friends, and family – and a boatload of begging for votes – I won that recipe contest.

An All-Expense trip for 4 for a whopping 5 days in Pasadena, to attend the Rose Bowl.

As in, the actual Rose Bowl.  We had great Rose parade tickets, a fancy hotel room, and amazing seats at the ballgame.  It was quite the prize.

And all because of these Shrimp and Avocado Pockets.

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Why?  Well, my guess is because it happens to be incredibly delicious.  They are small enough to be the perfect tailgate snack – though gourmet enough that you could serve them at the poshest of posh cocktail parties.  The avocado is creamy, subtle, melty and smooth.  The bacon kicks it into salty high gear.  The shrimp?  Well, the shrimp offer that crunch and bite you want. Oh, yeah.

Throw some together for the upcoming big game.  You know you want to. You do.

Yes, you do.


Bacon, Shrimp & Avocado Pockets

makes 9-10 large pockets

  • 1 package (2 sheets) Frozen Puff Pastry, such as Pepperidge Farm
  • 1-2 tablespoons dark brown sugar
  • 2 Tablespoons butter
  • 1 medium sweet onion, diced
  • 1 bunch finely chopped scallions, using all whites and about 1/2 of greens
  • 1 package bacon, cut into small pieces
  • 12 ounces medium-large raw, peeled, deveined, tailless shrimp, defrosted, cut into pieces
  • Old Bay Seasoning, to taste
  • 1 recipe Avocado Cream Dip (recipe follows)
  • 1 recipe Sweet corn Pico de Gallo, if desired (recipe follows)

Preheat oven to 400.

Roll out defrosted puff pastry, cut into 18-20 squares.

In frying pan, melt sugar with butter, then add onions and scallions and cook until onions become translucent.  Add bacon and fry until bacon is cooked through and almost crispy.

On 9-10 of the squares of puff pastry, place a big dollop of the Avocado Cream.  Top with a few shrimp pieces and sprinkle with Old Bay.  Add heaping spoonful of bacon & onion mix.  Cover with a square of puff pastry and seal the edges by pressing the sides or crimping with the tines of a fork.  Repeat process until all puff pastry is used.

Bake pockets for 25 minutes at 400.  Remove from oven and serve with healthy portion of Pico de Gallo.  Enjoy!


Avocado Cream Dip

  • 1 Avocado
  • 4 ounces Cream Cheese, room temperature (I use Philly, it’s the best)
  • 2.5 ounces Boursin Cheese (half of the pack)
  • 1 teaspoon minced wet garlic
  • 1/4 teaspoon salt

Combine all ingredients in food processor and puree to combine.

Sweet Corn Pico de Gallo

(makes a lot, use leftovers for great nachos or to top chili!)

  • 1 can sweet corn (I love Green Giant Niblets)
  • 1/2 sweet onion, diced
  • 1 ripe tomato, diced
  • Salt & Pepper, to taste
  • 1/2 bunch fresh cilantro, chopped

Combine all ingredients in mixing bowl.  Stir and enjoy!

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The Giveaway

Now, I did mention a $200 Seafood Giveaway, didn’t I?

I did.

And, it’s from my favorite seafood supplier EVER.  Anderson Seafoods.  You’ve seen me post about them before. The fresh. The frozen.  The best seafood I have ever purchased.

Ever.

I’m not sure I could drive to the beach, pack some up, and be back home with it any fresher than it shows up on my door.  Seriously…it’s that great.

So, you want to give it a try, right? Right.

Tell me what you would order. Shrimp? Scallops? Lobstah??  Tell me in a comment!  There, you are entered!

For additional chances to win, do any or all of the following, just be sure to leave me a separate comment for each item you do:

I think that’s enough, don’t you?  Feel free to do them all if you like, the more you do, the more chances you have to win!

Contest is open until 11:59pm, September 30th, 2012.  Prize is courtesy of and supplied by Anderson Seafoods.  Open to US addresses only.  Winner will be notified via email provided.

Good luck!

*Disclaimer – I was provided product from Anderson to review, but was not compensated for my post.  I highly recommend this product, otherwise I would not have shared it with you.  All thoughts are 100% my own, and can not be bought.

Jalapeno Jelly and Brie Mini Popovers

Last weekend was the first Saturday home game for the Hokies, and, as we are big into the tailgate scene, I knew we needed something to eat.  If you leave it to Jon (don’t get me wrong, he CAN cook and mans a grill like nobody’s business) – you’ll end up eating meat and meat alone for 4-16 hours straight.

Okay, chips, too, but mostly meat.

Me?  I like a few veggies mixed in. And bread, or dessert – something to break up the meat madness a bit.

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So, because it was an early game, I went the brunchy route.  Popovers? Great for brunch.  Great for snacking, too,  if they’re the little ones, made in a mini muffin pan.  Bite sized and breakfast appropriate, but a little kick from the jalapeno jelly lets you know this is a tailgate worthy eat.

Oh, and don’t forget the brie.  That ooey gooiness is perfect paired with the sweet heat and the subtle garlic and onion seasonings mixed in to the puff.  Even Seven indulged, because he’s a Popover Prince, and I’ve taught him well.  Of course, he also ate his weight in  barbeque chips, so there is that side of him as well.

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Give them a  try for your next tailgate or party – ours were gone before we ever got the Big Game Meat out of the cooler.

That’s got to be an endorsement, right?  Right.  And no booster paid me to say that, either.

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Jalapeno Jelly and Brie Mini Popovers

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 24

Ingredients

  • 1 cup milk
  • 3 eggs
  • pinch of salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup all purpose flour
  • 24 small wedges of brie (roughly 6 ounces, total)
  • jalapeno jelly

Instructions

  1. Preheat oven to 375. Spray a mini-muffin pan with non-stick spray; set aside.
  2. Beat milk and eggs. Add salt, garlic, onion powder and flour; whisk to combine thoroughly.
  3. Pour batter evenly into each of the 24 muffin cups (nearly full), then place in preheated oven. Bake for 20 minutes.
  4. After 20 minutes, remove popovers from oven and shove a wedge of brie into each. Return to oven for 5 minutes, or until brie is melted. Remove from oven, top with desired amount of jalapeno jelly. Serve and enjoy!

Notes

If preparing these to take to a tailgate, it is best to keep them in the muffin tin. That way, you can place them, tin and all, on the grill once you get there and have them warm and gooey for you and your guests! Just be sure to refrigerate them until ready to use; a cooler bag will do just fine.

http://doughmesstic.com/2012/09/13/jalapeno-jelly-and-brie-mini-popovers/

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Hope you enjoy!

Now – who here is a huge college football fan?  What team do you root for?  What do you make for tailgating?  I want your ideas! Link them here?  I’d love that!

Superbowl Snacks

I swore I wasn’t going to do a Superbowl Snack Round Up.

And yet, here I am.

Why the change of heart?  Well, my not-so-secret personal reason is – I wanted a place I could come to find them myself, all of my favorites in one location.

Greedy and selfish, I know.  But at least I am sharing it, right?

Right.

How about you share some of YOUR favorites in the comments? I am always on the hunt for great tailgating/party foods!

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Need Superbowl Ideas? Think Avocados!

It seems everyone this week is searching for Tailgating and Superbowl recipes.

The truth is, during the game you could just sit out a bowl of Fritos and Sam Adams and call it a night.  Most guys won’t care.  Most women would feel relieved not to have that pressure.

But let’s not do that, though.

Instead, my advice is to keep it simple.

Chips? Yes.  I can’t recommend deep frying Wontons enough.  Earlier this week I posted a recipe for BBQ Pork Nachos made with wontons.  It’s quick, it’s different. It’s utterly delicious.  The recipe on its own is fantastic, but you could certainly amp it up with some homemade guacamole.  Here are three recipes for guacamole I’ve seen that look incredible…

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Another REALLY easy thing to do?  Mini Sandwiches.  Sure, you could get a tray of them from Subway, or – you could take the Oh Yum Route.  Meaning – Mini Croissants, piled high with turkey, crisp bacon, lettuce, tomatoes, a little mayo, and sliced avocado.  Put a little flag through each one, sit them out, and watch your guests go to town.  Expect applause.

avocado-sandwich

If you are wanting to take a little more time, this is my grand prize winning avocado recipe.  If it’s good enough to win a trip to the Rose Bowl, it’s good enough for Superbowl Sunday, right?  Jim Beam Bourbon, Bacon, Shrimp & Avocado filled puff pastry.  It’s hands down one of the best recipes I’ve created, so I hope you’ll try it!

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By: ifood.tv