Chocolate Peanut Butter Puffs

Chocolate Peanut Butter Puffs

It’s happening…the cravings for anything sweet dipped in chocolate, peanut butter or caramel. Well, pretty much anything sweet at all. And no, I am not pregnant…it’s the Holiday Season!

I’m not much of a baker and I usually crave a giant bowl of queso over anything sweet. But this time of year brings out my sweet tooth and the urge to experiment in the kitchen.

I’m obsessed with Reese’s. It’s my favorite candy combo and what could be more delicious than chocolate and peanut butter wrapped in buttery flakey dough, dipped in more chocolate and caramel, sprinkled with a hint of spice and cinnamon. That crazy concoction was in my head tonight and voila…Chocolate Peanut Butter Puffs. I couldn’t get the damn lighting right in the kitchen tonight for my pics but take my word for it…these are sinfully delicious!

Happy Eating!


Chocolate Peanut Butter Puffs

Serves 15 puffs

Ingredients

  • 1 sheet puff pastry, thawed
  • 1 package Reese’s Peanut Butter Bells or Reese’s Peanut Butter Cup Minis
  • 2 eggs
  • heavy cream
  • Nutella [around 15 teaspoons]
  • caramel sauce
  • cayenne pepper
  • ground cinnamon

Preheat oven to 350 degrees.

Chocolate Peanut Butter Puffs

Cut the puff pastry into 15 squares using a pizza cutter.

Chocolate Peanut Butter Puffs

Place 1 Reese’s Peanut Butter Bell on the center of each square.

Chocolate Peanut Butter Puffs

Chocolate Peanut Butter Puffs

Wrap the pastry around the bell.

Chocolate Peanut Butter Puffs

Roll in the palm of your hands to make a ball.

Chocolate Peanut Butter Puffs

Place on a cookie sheet lined with parchment paper or lightly coated with cooking spray.

Chocolate Peanut Butter Puffs

Mix the eggs with a dollop of heavy cream and whisk to make the egg wash. Using a pastry brush, lightly brush each puff with the wash. Place in the oven and bake for 20 minutes until the dough is cooked through and lightly golden.

Chocolate Peanut Butter Puffs

Place a teaspoon of the Nutella on a serving platter for each puff. The puffs will sit on top of the Nutella so make sure they are spaced a part.

Place a single puff on top of each dollop of Nutella. Drizzle with the caramel sauce and lightly sprinkle with the cayenne pepper and ground cinnamon. Be careful with the cayenne…a little goes a long way!

Chocolate Peanut Butter Puffs

Bon Appetit & Happy Holidays!

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Loaded Baked Potato Wedges

Loaded Baked Potato Wedges

The holiday season always gets me in the mood to cook. I saw an ad in my Cooking Light magazine featuring the cutest potato wedges with assorted toppings and I had to give them a try. I used my mandolin to get exact sizes so that the potatoes cooked evenly. It was super easy and fun to think of different toppings…the skies the limit!

When I think of potato appetizers I  automatically think of traditional potato skins with cheddar cheese and bacon bits. These felt a lot lighter and packed way more flavor than the traditional recipe. So get creative and make this tasty recipe for your next holiday party!

Happy Eating & Happy Holidays!


Loaded Baked Potato Wedges

Ingredients

  • 2 large russet potatoes
  • 1-2 tablespoons olive oil
  • 2 tablespoons fresh thyme, minced
  • salt and pepper

Toppings

  • 1 can refried black beans [try my Spicy Black Bean recipe here – mash at the end for desired consistency]
  • 1/2 cup light sour cream
  • 2 tablespoons chives, minced
  • 1 cup salsa [try my Spicy Fire Roasted Salsa]
  • Black Bean Corn Relish [see recipe below]
  • 1/4 cup chopped cilantro
  • 1 cup guacamole [try my Savory Southwest Guacamole]
  • 1/2 cup Mexican blend shredded cheese

Preheat oven to 350 degrees and lightly grease 2 cookie sheets. Using a mandolin, cut the potatoes into 1/4 inch slices and place on the cookie sheets, making sure the slices don’t touch.

Loaded Baked Potato Wedges

Using a pastry brush or the back of a spoon, lightly coat potato slices with half the olive oil. Season with salt and pepper, and sprinkle with half the thyme. Bake for 5 to 8 minutes.

 

Loaded Baked Potato Wedges

Flip the potatoes over and brush with remaining oil, salt, pepper, and the rest of the thyme. Bake another 5 to 8 minutes, or until tender and golden on both sides. Remove from the oven, lightly blot with a paper towel to remove excess oil, and transfer to a serving platter.

For the first topping, spread a spoonful of the refried beans onto a slice. Top with a dollop of sour cream and sprinkle with the chives.

For the second topping, spread a spoonful of the salsa onto a slice. Top with another spoonful of the relish and sprinkle with the cilantro.

For the third topping, spread a spoonful of the guacamole onto a slice. Top with the shredded cheese.

Black Bean Corn Relish

  • 1 cup yellow corn kernels, rinsed and drained
  • 1 cup black beans, rinsed and drained
  • 2 tablespoons red bell pepper, diced
  • 1 tablespoon jalapeno pepper, minced
  • 2 tablespoons red onion, diced
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon cumin
  • 2 teaspoons chile powder
  • salt and pepper

Combine all of the above ingredients in a medium size bowl and mix until well combined. Taste and adjust seasoning.

Bon Appetit! 

Snackin’ with Sarah Sellers: Shrimp Potstickers

Shrimp Potstickers - Martha Stewart On tonight’s episode of American Idol the judges are headed to my favorite city, San Francisco. The food in San Fran is absolutely to die for, especially the asian cuisine. So for tonight’s recipe I decided to make one of my favorite dumpling recipes.

Head over to Yahoo Music’s Reality Rocks blog for more recipes and Idol updates.


Shrimp PotstickersMartha Stewart

Ingredients

Filling

  • 2 tablespoons cilantro
  • 1/2 pound large shrimp, shelled and deveined
  • 1 large egg white
  • 1 1/2 teaspoons chile oil, or 1 1/2 teaspoons olive oil mixed with a pinch of cayenne
  • 1 1/2 teaspoons sesame oil
  • 2 teaspoons low-sodium soy sauce
  • 1 medium carrot, grated
  • 3/4 cup finely chopped (about 2 ounces) Napa cabbage
  • 1/2 teaspoon freshly grated ginger
  • 2 small scallions, finely chopped
  • 1 tablespoon minced (about 1 small) shallot
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 package 3-inch round Chinese dumpling wrappers
  • 3 tablespoons vegetable oil

Dipping Sauce

  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice-wine vinegar
  • 1 scallion, sliced

Finely chop 1 tablespoon cilantro leaves. Set aside. Coarsely chop half of the shrimp by hand, and set aside.

Shrimp Potstickers - Martha Stewart

In the bowl of a food processor, combine remaining shrimp, egg white, chile oil, sesame oil, and soy sauce. Puree into a smooth paste.

Shrimp Potstickers - Martha Stewart

Transfer to a medium bowl, add chopped cilantro, reserved chopped shrimp, carrot, cabbage, ginger, scallions, shallots, salt, and pepper.

Shrimp Potstickers - Martha Stewart

Mix well.

Shrimp Potstickers - Martha Stewart

Place 1 teaspoon of filling toward the front of a dumpling wrapper. There are two methods of sealing dumplings. Pleating one edge of the wrapper gives the dumpling its distinctive curved shape and allows it to stand upright in the pan. Do this by moistening edges with water using your finger. Bring the edges together, forming a taco shape, and pinch them together only in the top center to seal. Pinch 6 small pleats (3 on either side of the sealed center point) along one thickness only of the wrapper. Seal dumpling by pressing pleated and unpleated edges tightly together, enclosing filling. Alternatively, moisten wrapper edges with water, fold in half into a crescent shape around the filling, and pinch edges tightly closed. While forming dumplings, keep remaining wrappers covered with plastic wrap. Place filled dumplings on a parchment-lined baking sheet, and cover with plastic wrap.

Shrimp Potstickers - Martha Stewart

In a small serving bowl, whisk together ingredients for dipping sauce.

Shrimp Potstickers - Martha Stewart

Heat 1 1/2 tablespoons oil in a well-seasoned 11-inch cast-iron skillet over medium-high heat for 1 to 2 minutes. Arrange half of the dumplings tightly together in heated skillet, and cook until deep golden brown, shaking the pan one or two times, about 1 to 2 minutes.

Shrimp Potstickers - Martha Stewart

Add 1 cup hot water, partially cover, and cook for 4 to 5 minutes. Reduce heat to medium, and cook until the bottoms of the dumplings are very crisp and all the water has evaporated, about 4 to 5 more minutes. Slide a spatula under dumplings to loosen them from the pan. Serve this batch of dumplings immediately or place them on a baking sheet, cover loosely with aluminum foil, and keep warm in a low oven.

Shrimp Potstickers - Martha Stewart

Wash skillet, and repeat process with remaining dumplings. Transfer to a plate, garnish with remaining cilantro leaves, and serve with dipping sauce.

Shrimp Potstickers - Martha Stewart

Bon Appétit!

Snackin’ with Sarah Sellers: Southwest Mac & Cheese Bites

Southwest Mac and Cheese Bites

I’m happy to be back as a guest blogger for Lyndsey Parker’s Reality Rocks blog during Season 13 of American Idol. For tonight’s cities I’m combining Boston’s love for Italian food with the spice of the southwest in Austin, TX.

Thanks for all the love for my Mac & Cheese Bites recipe last year. You inspired me to try another one. Make sure you let these cool before you remove them or you’ll have a pile of macaroni.


Southwest Mac & Cheese Bites

Ingredients

  • 8oz large elbow macaroni
  • 1 tsp extra virgin olive oil
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped red bell pepper
  • 2 tbsp butter
  • 2 tbsp flour
  • 3/4 cup milk (I used 2% but whole milk works just as well)
  • 1 cup grated white cheddar cheese
  • 1 cup grated pepper jack cheese
  • 1/4 cup parmesan
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp cumin
  • 1 tsp chile powder
  • 1 4.5 oz can chopped green chiles
  • 1 egg yolk
  • 2 tbsp panko
  • 2 chopped scallions
  • 1 small avocado, diced
  • cilantro for garnish

Preheat oven to 425 degrees

Cook the pasta according to the package directions and drain well. Spray a nonstick mini muffin pan with cooking spray. Set aside.

Southwest Mac & Cheese Bites

Heat the olive oil over medium high heat in a medium sized skillet and sauté onion and bell pepper until softened. Set aside.

Mac and Cheese Bites

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.

Mac and Cheese Bites

Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened.

Southwest Mac & Cheese Bites

Add cheddar, pepper jack and Parmesan cheeses. Stir to melt.

Southwest Mac & Cheese Bites

Add the onion mixture, salt and next 4 ingredients through the chiles.

Southwest Mac & Cheese Bites

Stir until well combined and remove from heat.

Southwest Mac & Cheese Bites

Stir in the egg yolk.

Southwest Mac & Cheese Bites

Fill each tin with the macaroni mixture and sprinkle with the panko and scallions.

Southwest Mac & Cheese Bites

Bake for 10-15 minutes until bubbling and golden.

Southwest Mac & Cheese Bites

Remove from the oven and cool for 5-10 minutes. Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve. Top with the avocado and cilantro.

Southwest Mac & Cheese Bites

Bon Appétit!

Rotisserie Chicken Salad and Cucumber Bites

Rotisserie Chicken and Cucumber

Summer has officially arrived in Texas and it’s hot as hell. The usual heavy culinary fare doesn’t really satiate my palite in the 100+ degree, super dry temperatures so I try to stick to lighter snacks. I made these delicious little treats a few months back and thought they would be perfect for a summer snack by the pool.

The watery cucumber pairs beautifully with the ripe avocado and chicken salad. The only reason I minced the bell pepper for a garnish was to bring some color to the pics but it topped off the dish perfectly!

What’s your favorite summer snack? Let me know in the comment box below!

Happy Eating!


Rotisserie Chicken Salad and Cucumber Bites

Ingredients

  • whole rotisserie chicken, skin removed
  • 3 tbsp green onions, chopped
  • 1/2 cup mayonnaise
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 cucumber, thick slice
  • 1/2 avocado, diced
  • 1 tbsp red bell pepper, minced

Rotisserie Chicken and Cucumber Bites

Remove the skin from the chicken and place in a large bowl. Shred with a fork. Add the green onions, mayonnaise, salt and pepper.

Rotisserie Chicken and Cucumber Bites

Mix until well combined.

Rotisserie Chicken and Cucumber Bites

Slice the cucumber into thick circles and top with the chicken salad. Spoon a small amount of the avocado on top of each piece and sprinkle with the red pepper.

Rotisserie Chicken and Cucumber Bites

Bon Appétit! 

Snackin’ with Sarah Sellers: Cheese Crusted Spinach & Mushroom Quesadillas

Cheese Crusted Spinach & Mushroom Quesadillas

Mmmmmmm quesadillas! Nothing says comfort quite like toasted tortillas filled with gooey cheese, meat and veggies. So for tonight’s homecoming episode of American Idol I thought I make them extra homey with my cheese crusted quesadillas!

I stumbled across this idea online and honestly have never thought about sprinkling cheese on top of a quesadilla and dayyyyum…they turned out super tasty! The creamy avocado mixed in with the cheese, chicken and veggies turned out to be quite the delicious combo.

Check out tonight’s recipe on Yahoo! Music’s Reality Rocks blog!

Happy Eating!


Cheese Crusted Spinach & Mushroom Quesadillas

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 8 oz sliced cremini mushrooms
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp chile powder
  • 1 minced garlic clove
  • 2 cups fresh spinach
  • 1/2 cup sliced rotisserie chicken breast
  • whole wheat tortillas
  • 4 oz shredded monterey jack cheese
  • 1 sliced avocado
  • 1 diced roma tomato

Cheese Crusted Spinach & Mushroom Quesadillas

Heat the oil in a large cast iron skillet over medium high heat and sauté the onion and bell pepper until softened.

Cheese Crusted Spinach & Mushroom Quesadillas

Add the mushrooms, salt, pepper, oregano, cumin and chile powder and sauté until the mushrooms have turned a deep golden brown.

Cheese Crusted Spinach & Mushroom Quesadillas

Add the garlic and spinach and sauté until wilted. Remove from the heat.

Cheese Crusted Spinach & Mushroom Quesadillas

Wipe the pan clean and reduce the heat to medium.

Cheese Crusted Spinach & Mushroom Quesadillas

Place a few tablespoons of cheese on half of a tortilla and top with a few heaping tablespoons of the chicken mixture. Top with a tablespoon of tomato and a few avocado slices. Fold the other half over and lightly press.

Cheese Crusted Spinach & Mushroom Quesadillas

Heat the quesadilla on one side for 2-3 minutes until warm. Flip over and sprinkle with the mozzarella. Flip back over to melt the cheese, forming a thin cheesy crust, and repeat on the opposite side.

Cheese Crusted Spinach & Mushroom Quesadillas

Let the quesadillas slightly cool then cut with a serrated knife.

Cheese Crusted Spinach & Mushroom Quesadillas

Serve with your favorite salsa!

Bon Appétit! 

Snackin’ with Sarah Sellers: Prosciutto Wrapped Asparagus with Lemon-Dill Dipping Sauce

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

Prosciutto wrapped asparagus is one of my favorite appetizers so I thought I’d mix it up a bit and serve it with a zesty dipping sauce.

It really doesn’t get much easier than this. Season the asparagus, wrap it up, pop it under the broiler and you have a delicious appetizer in under 20 minutes! The lemon dill sauce is one of my favorite Paula Dean recipes and tastes AMAZING with her crab cakes!

Check out tonight’s recipe on Yahoo! Music’s Reality Rocks blog!

Happy Eating!


Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

Ingredients

Asparagus

  • 1 bunch asparagus
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp garlic powder
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp balsamic vinegar
  • 1 package prosciutto

Lemon Dill Sauce

  • 1/2 cup mayonnaise
  • 1/8 cup buttermilk
  • 1 tbsp fresh dill, chopped
  • 1/2 tbsp fresh parsley, chopped
  • 1/2 tbsp grated lemon zest
  • 1 tsp fresh lemon juice
  • 1 small garlic clove, mince

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

To make the asparagus snap off the ends and toss the spears with the salt, pepper, garlic powder, olive oil and balsamic vinegar on a large baking sheet.

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

Combine three spears and wrap with a piece of the prosciutto.

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

Broil on low until the asparagus is cook through but still slightly crisp.

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

While the asparagus are baking mix the mayonnaise and remaining 6 ingredients in a medium bowl until well combined. Serve with the asparagus.

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

Bon Appétit! 

Snackin’ with Sarah Sellers: Deviled-Egg Crostinis

Deviled-Egg Crostinis

Tonight’s Idol theme is “Then & Now” so I decided to put a new spin on a classic recipe.

I love deviled-eggs. Pretty much anything egg related satiates my appetite and these turned out absolutely delicious! I forgot to sprinkle the finished product with paprika but I didn’t miss it at all. If you end up with a lot of extra egg mixture it would be delicious as an egg salad sandwich the next day!

Check out tonight’s recipe on Yahoo! Music’s Reality Rock’s Blog!


Deviled-Egg Crostinis

Ingredients

  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1/2 tbsp yellow mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp chives, diced
  • 1 tbsp diced pimentos
  • crostinis

Place the eggs in a medium sized pot and cover with water. Bring to a rolling boil then cover and remove from the heat. Let sit for 15 minutes. Drain and rinse with cold water to cool. Lightly shake the pot to crack the shells.

Deviled-Egg Crostinis

Peel and slice in half.

Deviled-Egg Crostinis

Place the yolks and half the egg whites in a food processor. Dice and reserve the remaining egg whites.

Deviled-Egg Crostinis

Add the mayonnaise, yellow mustard, salt, pepper and 1 tablespoon of chives to the food processor.

Deviled-Egg Crostinis

Blend until smooth.

Deviled-Egg Crostinis

In a medium sized bowl mix the egg mixture and remaining egg whites. Taste and adjust seasoning accordingly.

Place a heaping tablespoon of the egg mixture on top of each crostini and garnish with the remaining chives and pimentos.

Bon Appétit! 

Snackin’ with Sarah Sellers: Mini Bunless Turkey Burgers

Mini Bunless Turkey Burgers

Tonight the final 4 contestants on American Idol are singing one hit wonders so I decided to experiment with some of this year’s hottest food fads.

The Atkins Diet has spawned a plethora of all meat food crazes and now every burger joint offers the anti-burger…a bunless mound of meat.

So for tonight’s Snackin’ with Sarah Sellers I’m going with a delicious southwestern seasoned turkey burger on soft and creamy butter lettuce.

Check out tonight’s recipe on Yahoo! Music’s Reality Rocks Blog!

Happy Eating!


Mini Bunless Turkey Burgers 

Ingredients

  • 20 oz package lean ground turkey
  • 2 tbsp yellow onion, diced
  • 2 tbsp red bell pepper, diced (plus some for garnishing)
  • 2 garlic cloves, minced
  • 1 tbsp chile powder
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup mayonnaise
  • 1 tsp chile in adobo, seeds removed
  • 1/4 tsp adobo sauce
  • 1 head butter lettuce
  • 1/2 avocado, large dice
  • 2 tbsp red onion, large dice
  • 1 tbsp cilantro, chopped

Mini Bunless Turkey Burgers

Combine the turkey and next 8 ingredients, through the black pepper, in a large bowl and mix until well combined.

Mini Bunless Turkey Burgers

Score meat into 8 even sections.

Mini Bunless Turkey Burgers

Form into 8 small patties.

Mini Bunless Turkey Burgers

Heat a grill top or outdoor grill over medium high heat.

Mini Bunless Turkey Burgers

 

Grill 5-6 minutes on each side until cooked through.

Mini Bunless Turkey Burgers

While the meat is cooking combine the mayonnaise, chile and adobo sauce in a small bowl and mix until well combined.

Top a piece of butter lettuce with a turkey burger plus a tablespoon of the mayonnaise. Top with the red onion, avocado, red bell pepper and sprinkle with the cilantro.

Bon Appétit!  

 

 

Snackin’ with Sarah Sellers: Goat Cheese-Stuffed Cherry Tomatoes

Goat Cheese-Stuffed Cherry Tomatoes

The girls are taking over American Idol this week so I decided to make feminine finger food for Lyndsey Parker and her Reality Rocks blog.

I searched everywhere for cherry tomatoes and had no luck so I used these beautiful orange plum tomatoes instead and they worked just as well. The goat cheese adds an extra punch and the drizzle of balsamic vinegar balances out the flavors perfectly.

Give it a try!! These would be perfect for a wedding or baby shower.

Happy Eating!


Goat Cheese Stuffed Cherry Tomatoes

Ingredients

  • 14 cherry tomatoes (plum works as well)
  • 4 oz goat cheese
  • 2 tbsp basil, chiffonade
  • pinch of kosher salt
  • pinch of cracked black pepper
  • 1 tbsp balsamic vinegar

Goat Cheese-Stuffed Cherry Tomatoes

Cut a small sliver off the bottom of the tomatoes so they stand on their own, then slice the tops and remove the seeds. Turn upside down on a paper towel and drain for 10-15 minutes.

Goat Cheese-Stuffed Cherry Tomatoes

Mix the cheese, 1 tablespoon of the basil, salt and pepper in a small bowl.

Goat Cheese-Stuffed Cherry Tomatoes

Spoon a teaspoon or so of the mixture into each tomato.

Goat Cheese-Stuffed Cherry Tomatoes

Lightly drizzle with the balsamic vinegar and top with a few slivers of chiffonade.  Serve immediately or keep in the refrigerator until ready to serve.

Bon Appétit! 

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