Loaded "Nacho" Potato Skins

I've talked about recipes from some of our cookbooks, some healthy, some, well, you need to spend a year in the gym. Luckily for those of you watching your figure (though summer is about over so you can cheat a little) this is a heathy recipe from the Skinnytaste cookbook. Side note, they also have a website that has many healthy/vegetarian/gluten free/you name it recipes on it as well! This particular recipe is gluten free and comes in at 75 calories per skin (per the cookbook), though I somehow think ours are more than that because we never seem to have enough filling to fill all 16 halves. Now don't get me wrong, this recipe is quite delicious and really filling, but there is a thing I'm not too keen on, mainly dealing with waste. I hate wasting food, I'm not an eat until your sick because I won't leave food, but I try not to waste any if that makes sense. So I don't like how many of the ingredients aren't "used in full" (the turkey if you buy a package, tomatoes, beans, insides of potatoes). So it's just something to keep in mind when you're making it and maybe think of other useful ways to use them. A few other tips, like I said, we run out of filling usually so feel free to add a bit more of each ingredient in the filling if you find that's the case for you as well. Also, make sure your skins are nice and crisp, otherwise you'll end up with chewy instead of crunchy skins, and don't drain your tomatoes so you can really let the meat mixture come to a simmer with all the flavors melding together. These will be perfect for the upcoming football season! Go Colts! Enjoy!

Loaded "Nacho" Potato Skins

Ingredients
8 small russet baking potatoes

Quick Chili Filling
6 ounces extra lean ground turkey
1/4 teaspoon salt
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 garlic clove, minced
1/3 cup canned diced tomatoes with chiles
1/2 cup canned fat-free refrained beans *make sure gluten-free
3/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika

Potato skin toppings
Cooking spray or oil mister
1/8 teaspoon salt
Black pepper
1 cup shredded Monterey Jack or sharp cheddar cheese
1/4 cup pickled jalapeño slices
1/2 cup light sour cream
1/2 cup pico de gallo
1/4 cup chopped scallions

Pierce each potato several times with a fork. Microwave on high for about 12 minutes, or until the potatoes are cooked through. (Alternatively, bake them in a 400°F oven directly on the oven rack until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. *This is the way we did) Tranfer to a wire rack and let cool until cool enough to handle, about 10 minutes.

Preheat the broiler.

For the chili filling:
Heat a medium skillet over medium-high heat. Add the turkey and cook, breaking into small pieces, until no longer pink, 4-5 minutes. Season with the salt. Add the onion, bell pepper, and garlic and cook for 2-3 minutes. Add the tomatoes, retried beans, cumin, chili powder, and paprika. Reduce heat to low, cover, and simmer for 7-8 minutes to blend the flavors.

For the potato skin toppings:
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact. Lightly coat the insides and skin sides with salt and pepper. Arrange the potato shells on a baking sheet and broil until the skins start to crisp and brown, 2-3 minutes on each side. Preheat the oven to 400°F.

Divide the chili evenly among the potato skins and top with the cheese and jalapeño slices. Return to the oven and heat until the cheese is melted, 2-3 minutes. Remove from the oven and top with the sour cream, pico, and scallions.

*obviously you don't have to use the toppings or even the quantities of them listed. Also, we halved this and used the small golden potatoes in a sack instead of the russets.

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Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

Even if your football team isn't still in the running for the Super Bowl (my Colts still are so far, YAY), you will probably have or go to a Super Bowl party. It's an event that appeals to a great deal of people. You might be cheering for the team playing against the one who knocked out your team, just want to see the commercials or half-time show, or don't really care about any of it and just want to socialize and eat. Whatever your motive, appetizers will need to be made and eaten by all. Why not make your friends think you spent all day in the kitchen with these "fancy" appetizers that are really easy. The recipe for these, the original is found here, is easy and you can customize them if you want different kinds or aren't a fan of avocado. My hubby isn't an avocado fan so he did some with jalapeño instead. Try different salsas, different flavors of cream cheese, or even add a new ingredient like bacon. No matter what you choose, they will be devoured and leave everyone wondering how you had time to make something so fantastic! Enjoy!   

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

Ingredients
1 large sheet puff pastry, thawed
1 ripe avocado, halved and mashed
1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square)
1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square
1 egg, beaten

Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper, Silpat liner (recommended), or spray them very well with cooking spray.

Thaw one piece puff pastry according to package direction, making sure it is completely thawed. Flour your working surface and roll out the pastry as thinly as desired into a square shape.

With a pastry or pizza cutter, cut the puff pastry into approximately 16 squares. An easy way to is to get them as even as possible is to start on one side. Cut the pastry in half, then those two halves in half. Repeat going the other direction. You will now have 8 bottoms and obviously 8 tops.

On the 8 bottoms, place a little bit of the avocado, about 1 teaspoon cream cheese, and about 1 teaspoon salsa. Place the 8 "tops" on top and seal by pressing the edges with a fork. If your fork sticks, dip in flour before pressing on the pastry. Once all are completely sealed, brush the tops with the beaten egg.

Bake for 15 to 20 minutes, or until browned and heated through. 

Remove from the oven, let cool slightly, and serve while still warm.

Pork Tenderloin Sliders with Sriracha Miracle Whip

Since we are traveling back to Indiana next week for Christmas, I thought it would be fitting to share a recipe that has Hoosier written all over it. That folks, would be the breaded tenderloin. As this article written on the Chicago Tribune states website, it is a "Midwest classic". You can hardly walk into any dining establishment without seeing it on the menu. While they may vary slightly from restaurant to restaurant, one thing remains the same, they are huge! The tenderloin is about twice the size of the bun (not an exaggeration). I can honestly say I've never eaten a whole one in one sitting before. I have three methods for eating these monstrous sandwiches. One, I eat the breaded tenderloin that is out of the bun and dip it in sauces (mustard and mayo) as a sort of appetizer, then, I take the rest of the sandwich home. Second, I just go ahead a chop it in half. I'll eat one half and take the other home for later. Or third, I make the recipe below which is for a slider version so you can have a couple or as many as you would like! They are perfect for tailgating or feeding crowds and you can dress them up as you prefer. I like mine with cheese, sriracha miracle whip, lettuce, tomato, and avocado. The sriracha adds a nice kick while the Hawaiian rolls bring a subtle sweetness to it. No matter which way I choose to eat mine, it always reminds me of home! Enjoy! 

Pork Tenderloin Sliders

Ingredients

Pork

Hawaiian Rolls

Oil of choosing (we used our deep fryer)

1 Egg

1 Tablespoon milk (we used 2%)

1/2 cup flour

1/4 cup Yellow Corn Meal

1/4 cup Sweet Maui Onion Kettle Cooked Potato Chips (Deep River Snacks brand), crushed

1 teaspoon Salt

1 teaspoon Pepper

Optional

Lettuce

Cheese

Avocado

Tomato

Miracle Whip

Sriracha (mixed with Miracle Whip for a kick, add as much or as little as you like)

Preheat deep frier to 350 degrees.

In a bowl, beat egg and  mix in milk.  In separate bowl mix flour, yellow corn meal, of crushed sweet onion chips, salt, and pepper.

Take a mallet and pound out the pork tenderloin.  Using kitchen shears, cut into "slider size."  Coat with flour mixture, then toss in egg mixture, and then coat again in flour mixture.  After double coating, toss in deep frier.  Fry for 5 minutes or until golden brown.

Our First Thanksgiving Just Us.....

I hope everyone had a marvelous Thanksgiving this year! It was a bittersweet and extremely fun and exciting one rolled up into one for us. Growing up close to both our families in Indiana we always had multiple homes and dinners to attend on Thanksgiving, not to mention so many family members to see and laugh with! Well this year, we decided not to go back home, and have our first Thanksgiving in our new home with just us. Though we missed everyone back home, we ended up having a blast! I had a Thanksgiving playlist ready to go so we spent the day listening to that, watching the parade (on TV....we didn't even attempt to go), and just laughing and having fun! So today I'm letting you in on how our Thanksgiving went with a few recipes included! 

Our Menu

The Perfect Fall Cheese Ball

Roasted Turkey

Stuffing

Green Bean Casserole

Mashed Potatoes with Gravy

Apple-Bourbon Potpies

Since I knew we would be pretty busy cooking all day on Thanksgiving, I decided to make this super cute cheese ball, found here, for us to snack on (mimosas included) throughout the day. The cheese ball was so amazing! We even had to take it away from ourselves multiple times so we wouldn't spoil or dinner! We served it with crackers, Doritos, and green peppers (the peppers were a healthier option for me, but I did try them all and they were all good options). We already had the chips and peppers so I figured why not use them too. I would make this cheese ball anytime of the year! Just don't include the "stem" and you're golden!

The Perfect Fall Cheese Ball

Ingredients
16 ounces cream cheese, room temp
2 cups cheddar cheese, shredded
3 Tablespoons onion, minced
3 Tablespoons salsa
1 teaspoon ground cumin
2 cups nacho cheese chips, crumbled
top of 1 green bell pepper for stem garnish

Optional for dipping

crackers

tortillas

nacho cheese chips

vegetables: green, red, or yellow pepper, carrots, etc.

With a mixer combine everything except the chips and pepper. Mix until mixed well and creamy.

Place a big piece of plastic wrap in a bowl and scoop the mixture onto plastic wrap. Wrap the edges up and over, slightly pressing down so the cheese ball takes the shape of the bowl and the top is a little flat (easier to sit flat on a surface). Chill in the refrigerator for at least 2 hours or overnight.

When ready to serve, roll ball into the crumbles chips and place bell pepper stem on top (you might want to make a slight indentation so it's "in there"). Serve with desired dipping ingredients!

I had to get some action shots of the hubby helping with dinner! :) We actually weren't expecting our dinner to turn out that great since it was our first one. Kev looked at me and said "Honey, this will help us prepare for our future Thanksgiving and when it's not just us." Ummmm........swoon! He's so sweet! Ok enough sap, back to the goods. Well, our dinner did turn out extremely well. We did a roasted turkey that we placed overnight in this Crate & Barrel brine. The next day, we rubbed it with a mixture of butter, thyme, garlic, salt, and pepper. It was so juicy and had a fantastic flavor! I did individual ramekins with green bean casserole, homemade mashed potatoes and gravy, and a bread stuffing to accompany the scrumptious turkey! We served it with a bottle of Riesling that we purchased from our trip to Cape May for our anniversary. Needless to say, we were stuffed, but that didn't stop us from having our dessert a little while later! After all, it did come from my idol......Martha herself! I made her Apple-Bourbon potpies and served it with an apple wine that we also purchased from the Cape May winery! It was perfect because I didn't think a whole pie would be ideal for two people (I may not always eat the best, but I don't pig out). I cut the recipe into a third and added a pinch of cinnamon to my apple mixture and it was warm and delicious! I served it with the perfect accompaniment, vanilla bean ice cream!      

Apple-Bourbon Potpies 

(serves 6...I cut it into thirds)

Ingredients
4 pounds apples, preferably a combination of Granny Smith and Rome, peeled, cored, and cut into eighths
1 cup sugar
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
1/2 teaspoon ground allspice
6 tablespoons unsalted butter
1/3 cup bourbon
2 tablespoons all-purpose flour, plus more for dusting
1 pound thawed frozen all-butter puff pastry
1 large egg, beaten
Vanilla ice cream, for serving (optional) 

*I added a pinch of cinnamon to the apple mixture

Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, cinnamon, lemon juice, salt, and allspice. 

In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.

Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.

On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.

After all was said and done, we were stuffed (even the dogs got a little treat and were out), happy, and thankful for such a wonderful day to celebrate together! We did get a little family time in with text, phone calls, and playing online games (man that technology has sure come a long way...lol) with each other! It was the perfect way to spend our first Thanksgiving! So from our family to yours, we hope you had a great day and remembered all you were thankful for! 

Buffalo Oven “Fried” Goat Cheese

Happy Friday everyone! Hopefully it is the end of the work week for you and you get to enjoy your weekend! We have a busy weekend going to the city and I have brunch with the ladies on Sunday, followed by Colts football! Hectic, but we spent last weekend hiking and it’s so amazing to have a good balance of the two! Speaking of Colts football, are you going to any tailgates or having a football party? If the answer is yes, you must make this appetizer! I love buffalo wings, but the thought of eating meat off the bone has always disgusted me. I don’t care when other people do it, but I just can’t bring myself to. That being said, I loved finding this recipe that had nothing to do with any meat on bones. This appetizer was just fabulous! The sauce tasted very similar to the mild sauce at Hooter’s. It was good enough to make by itself and use if you were doing buffalo wings. The goat cheese really complimented the sauce well too. It was almost like your ranch to your buffalo wings. Kev isn’t a huge goat cheese fan and he even said it was pretty good. It made the goat cheese have a milder flavor. You may notice that the ingredients are a little vague. I absolutely hate wasting food so I started off with one egg and one cup panko and it was enough for my eight ounces of goat cheese. Depending on the amount of goat cheese you may need more, but I would start off with less if you can. If you are looking for a new buffalo sauce recipe to try or don’t like meat, you should try this recipe this weekend! Enjoy!

Buffalo Oven “Fried” Goat Cheese
Ingredients
8-10 ounce goat cheese log, keep very cold1-2 whole eggs, beaten
1-2 cups panko breadcrumbs

Sauce

1 stick unsalted butter, melted
1/2 cups Franks Red Hot
1 teaspoon seasoned salt

Preheat your oven to 400 degrees. Line a baking sheet with a silpat or aluminum foil.

Cut your goat cheese into pieces. I ended up with 16 from an 8 ounce log. You cut the log in half and then the half in half, etc. until you have the amount of pieces you desire. Using your hands roll the cheese pieces into approximately 16-24 balls and place on prepared baking sheet.

Lightly beat eggs in a small bowl. Fill a plate or shallow bowl with the panko. Dip the goat cheese balls in the beaten egg first, roll them around so they are completely covered. Then drop them into the panko. Toss the breadcrumbs onto the ball and gently roll to coat, patting slightly. Place back on prepared baking sheet. Repeat until all the goat cheese balls are coated.

Place in the oven for 15 to 20 minutes or until golden and crisp. Allow the balls to set for 10 minutes before tossing in the buffalo sauce.

While the goat cheese balls are resting from coming out of the oven, make the buffalo sauce. Combine in a medium size bowl all the ingredients for the sauce. Whisk with a fork until combined.

Once you have let the goat cheese balls sit for 10 minutes, use a fork and dip each ball in the buffalo sauce, covering completely. Drip off any excess buffalo sauce and place back on the baking sheet. Once all balls have been tossed with the buffalo sauce, place them back in the oven for 5 minutes.

Remove from the oven and let sit again for 10 minutes. You don't want them to crumble. Remove the balls from the pan and serve alongside the extra sauce you have for dipping.

Deep Fried Tortillini

By now you know how much we love our pasta. It's quick, easy, and it's usually a dish everyone loves. Well when I saw this recipe I was immediately intrigued. I hadn't ever heard of deep frying pasta. I know what you're thinking, pasta is already not very healthy, and now here I  am making it worse. To that I say, everything in moderation! We did slightly modify the recipe from the original. We used different spices, different and jumbo tortellini, and we used our deep fryer instead of doing it on the stove top. It turned out delicious and it only took a couple to fill you up! If you are worried about it being unhealthy, make it for an appetizer for your next party so you'll only eat one or two. They were great reheated too. I just quickly ran them under water and baked them at 350 degrees about 10 minutes or until warm. Experiment with different flavors or tortellini and different sauce combinations.......you won't be disappointed! Enjoy! 

Deep Fried Tortellini

Ingredients
1 qt. peanut oil (in the original recipe, we used our deep fryer)
1 cup flour
4 eggs, beaten
1 cup Italian style bread crumbs
3/4 cup Parmesan cheese, grated
1/4 teaspoon Italian seasoning
1/4 teaspoon onion powder
1 Tablespoon dried parsley
3 Tablespoons granulated garlic
2 teaspoon salt
1 teaspoon pepper
2 (9 ounce) packages of jumbo 5 cheese and spicy sausage tortellini

Pasta or Marinara sauce for dipping

Preheat your deep fryer to 350 degrees. If you don't have a deep fryer, preheat your oil in large stockpot over medium-high heat until it reaches 350 degrees. Prepare a baking sheet with paper towels.

Get out 2 bowls and put the flour in one and the eggs in the other. In a large sealable bag, place your seasonings, cheese, and bread crumbs.

Start placing your tortellini in the flour, tossing to coat. Shake off any excess flour and place in the eggs. Again, shake off any excess, then place in the plastic bag and toss to coat. Repeat the process as many times as needed until all the tortellini are coated.

Once oil has reached the proper temperature, place several tortellini in carefully & allow to cook until golden brown and cooked throughout, about 5-6 minutes in the deep fryer. Remove and place on the baking sheet lined with paper towels to drain. Repeat with the remaining tortellini.

Let cool a couple of minutes and serve warm with any desired dipping sauces.