January 20, 2017

Baked Chipotle Mozzarella Cheese Bites

This post was sponsored by Weight Watchers as part of an Influencer Activation for Influence Central. I received complimentary products to facilitate my review.
These bite size breaded cheese bites make a delicious party food or snack for game day! Tossed in a spicy chipotle seasoning, they are made with Weight Watchers Light String Cheese and are baked not fried! even better, you can make ahead and freeze them.
 Then bake right before your guests arrive!
One of the snacks my whole family loves is string cheese. It's not only tasty but fun to eat and a healthy choice for snack time! I pack them in our lunches, we take them on picnics and road trips, and I keep a pack in the snack tray in the fridge whenever someone wants a healthy snack at home. Our local Walmart carries a large variety of Weight Watchers Light String Cheese, which is my family's go to brand. I like that it is made from milk and only 50 calories and 1 SmartPoints per serving! 

Great Taste GuaranCheesed! Love it or get your money back.

For consumers who are concerned about the taste of the product Weight Watchers is providing a money back guarantee offer valid from January 1, 2017 – April 30, 2017.   Full Terms & Conditions as well as rebate details can be found at www.TakeTheGreatTasteChallenge.com .

Digital Savings offer – Save $1.00 on 2 Weight Watchers Cheese items at Walmart
Offer begins January 1, 2017 and ends January 31, 2017
Limited quantity of coupons available
Weight Watchers Cheese Digital Offer: http://bit.ly/2h9Kwa3 

Ingredients: 

  • 12 count package Weight Watchers Light Mozzerella String Cheese
  • 2 cups panko breadcrumbs
  • 3/4 cup flour
  • 2 eggs, beaten
  • 2 tbsp chipotle chile pepper seasoning {use half if you want less spicy}
  • Your favorite dip, for serving 

Directions: 

  1. Unwrap the string cheese and cut each stick into 1 inch cubes.
  2. Make a breading station by setting out three plates or large bowls.
  3. Add beaten eggs to one, flour to one, and mix together panko and chipotle seasoning for the third plate. 
  4. First, dip the cheese cubes in flour, shake off excess, then dip in egg and then coat with the seasoned panko.
  5. Place on a plate and repeat with all remaining cheese cubes. 
  6. Place the coated cheese in the freezer for 30 minutes {this helps them not ooze out in the oven}.
  7. Preheat oven to 400 degrees. 
  8. Remove cheese from the freezer and place them on a lined baking sheet.
  9. Bake for 8 minutes or until golden brown. 
  10. Remove from oven and place on a serving platter along with your favorite dip. I like Chipotle Ranch or Marinara.
Start by unwrapping the cheese sticks and then cut each stick into 5 or 6 1 inch cubes.
 You should have about 60-70 cubes.
 Time for some spice! I use 2 tbsp chipotle chile pepper seasoning.
You can use half if you want it less spicy.
Mix together the panko breadcrumbs with the chipotle. 
Make a breading station by setting out three plates or large bowls.
Add beaten eggs to one, flour to one, and mix together panko and chipotle seasoning for the third plate. 
First, dip the cheese cubes in flour, shake off excess, then dip in egg and then coat 
with the seasoned panko.
Place on a plate and repeat with all remaining cheese cubes. 
Place the coated cheese in the freezer for 30 minutes {this helps them not ooze out in the oven}.
Remove cheese from the freezer and place them on a lined baking sheet.
Bake at 400 degrees for 8 minutes or until golden brown. 
Remove from oven and place on a serving platter along with your favorite dip. 
Save time and make these cheese bites in advance! Bread them then freeze on a baking sheet or plate until frozen solid. Then place in a freezer bag in the freezer until ready to bake. 
I like to serve my cheese bites with Chipotle Ranch dip. 
Simply mix in 1/2 tsp Chipotle seasoning to Ranch dressing and serve. 
A delicious snack for game day or parties! I bet you can't eat just one!
Weight Watchers Light Mozzarella String Cheese at Walmart :
Weight Watchers Guarantee Offer: www.TakeTheGreatTasteChallenge.com
Weight Watchers Cheese Digital Offer: http://bit.ly/2h9Kwa3 
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January 19, 2017

The Best Broccoli Recipes

Since becoming a Mom I have had to get pretty creative with my cooking at times, especially when my two little munchkins decide they detest any and all veggies. Broccoli is my favorite and the girls usually like it so I use it a lot. Sometimes I serve it as a side dish, steamed or roasted, and sometimes as the star of the meal like my Cheesy Broccoli Casserole or Beef and Broccoli Stir Fry
Today I have put together a collection of my favorite recipes showcasing Broccoli. I know you {and your little munchkins} are going to love them all! 


1. Crock-Pot Beef and Broccoli

One dish Crock-pot meals are my go to on busy weekdays and this Beef and Broccoli Crock-Pot meal is quickly becoming a family favorite, especially with my daughter. Serve over rice or noodles.

2. Broccoli Cornbread

This Broccoli Cornbread was the first of many recipes I made from "Southern Cooking for Company". Cottage cheese adds a fluffy, moist texture and loads of broccoli and Cheddar make it a tasty and filling side dish!

3. The BEST EVER Lemon Parmesan Roasted Broccoli

This incredible crunchy, garlicky, cheesy roasted side dish is so good they call it "Magic Broccoli" and I could seriously eat a whole bowl of it!

4. Broccoli Cheese Soup

Creamy, cheesy, and chock full of broccoli goodness, the base of this soup is simply Borden milk and stock with some veggies and seasoning! Easy peasy {and oh so cheesy!}.

5. Broccoli Cheese Soup Poppers 

These bite size poppers taste just like my favorite Broccoli Cheese Soup in a Bread Bowl! My daughter asks for "more,more!" and you will too!

6. Warm You Up Cheesy Broccoli Casserole

There is nothing better on a cold night than a comforting, cheesy casserole. This Broccoli Casserole is easy to prepare and make lots of leftovers! Perfect for a busy weeknight.

7. Broccoli Slaw Salad

Whether you call it broccoli salad or broccoli slaw it is a yummy, fresh summer salad that is easy to make and it will surely be a hit at your next picnic or potluck!

8. Four Cheese Broccoli Quiche

This vegetarian quiche is loaded with broccoli and four, yes four, different melty cheeses! It is perfect for breakfast, lunch or dinner.

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January 18, 2017

Game Day Fried Deviled Eggs with Chow Chow Relish

The Big Game is almost here and I am excited to share this winning Game Day creation with y'all!
Fried Deviled Eggs with Chow Chow Relish are inspired by an appetizer I tried at a barbecue restaurant in Tennessee over Christmas. These simple deviled eggs are hand breaded then lightly fried and served with a sweet and tart homemade Southern Chow Chow Relish on the side. 
With the football season coming to a close, it’s time to start thinking about Big Game parties and inevitably, the recipes you will make and bring to yours! In preparation, I’ve teamed up with my football blogger friends in one final collaboration to bring you some brilliant Big Game recipe ideas. We’ve made appetizers, entrees, desserts and even drinks. 
Prepare to be inspired, and be sure to check out their links below! 

Ingredients: 

Makes 12 appetizers

For the Fried Deviled Eggs:
  • 12 deviled eggs {6 boiled eggs total} 
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups panko breadcrumbs
  • salt and pepper, to taste
  • Canola oil, for frying
For the Chow Chow Relish: 
  • 2 green tomatoes, chopped
  • 1/2 head of green cabbage, chopped
  • 1 medium green pepper, diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow onion, diced 
  • 2 cups distilled white vinegar
  • 2 cups sugar
  • 2 tbsp pickling spice
  • 1 tbsp salt

Directions:

For the Fried Deviled Eggs:
  1. Prepare deviled eggs. Check out my favorite recipe here.
  2. Heat oil in a heavy bottomed skillet {or a deep-fryer} to 350 degrees.
  3. Now make your breading station. In a medium bowl or pie plate, add flour and season with salt and pepper. 
  4. In another bowl, add the beaten eggs.
  5.  In a third bowl, add the 2 cups of panko breadcrumbs.
  6. Dip the eggs into the flour, then the egg and finally into the panko, shaking off an excess. 
  7. Gently put the eggs, a few at a time, into the hot oil. 
  8. Fry until golden brown. 
  9. Remove to a paper towel lined plate to drain. 
  10. Serve with Chow Chow Relish on the side.
For the Chow Chow Relish:
  1. In a large bowl add the diced veggies and the salt. Mix well.
  2.  Cover and refrigerate overnight or for at least 8 hours.
  3. Drain off the brine from the vegetables, pressing to squeeze out any excess. 
  4. In a large double boiler or pot bring the vinegar, sugar, and spices to a boil over medium heat. 
  5. Stir in the vegetable mixture and bring to boil. 
  6. Turn down to low and simmer gently for 30 minutes or until the vegetables change color and texture and turn into relish. 
  7. Store in a jar or covered bowl {you can drain some of the extra liquid} for up to 2 weeks in the refrigerator. 
Delicious served as a dip for crackers or bread and also on top of finger food
 like my Fried Deviled Eggs!
 Start with your veggies for the Chow Chow Relish. 
Peel, seed, and dice them all.
 In a large bowl add the diced veggies.
 Add the salt and mix well.
  Cover and refrigerate overnight or for at least 8 hours.
 Drain off the brine from the vegetables, pressing to squeeze out any excess. 
 
Now time to make the pickling liquid!
In a large double boiler bring the vinegar, sugar, and spices to a boil over medium heat.  
I used a tea strainer to hold my whole spices.
 Stir in the vegetable mixture and bring to boil. 
 Turn down to low and simmer gently for 30 minutes or until the 
vegetables change color and texture and turn into relish. 
 Store in a jar or covered bowl {you can drain some of the extra liquid} 
for up to 2 weeks in the refrigerator. 
Now for the eggs. Start with 12 deviled eggs. 
Any ol' recipe will do and don't worry about making them fancy- they are going to be fried!
Now make your breading station. 
In a medium bowl or pie plate, add flour and season with salt and pepper. 
In another bowl, add the beaten eggs.
 In a third bowl, add the 2 cups of panko breadcrumbs.
 Dip the eggs into the flour, then the egg and finally into the panko, shaking off any excess. 
 Gently put the eggs, a few at a time, into the hot oil. 
Fry until golden brown. Remove to a paper towel lined plate to drain. 
I was amazed these turned out so well and wowza they taste amazing...
especially with a spoonful of Chow Chow on top!
Serve this app on game day with Chow Chow Relish on the side and it's guaranteed to be a winner!


Classic Potato Salad by Celebrating Family 
Chili Cheese Burritos by Love Bakes Good Cakes
Mediterranean Seven Layer Dip by The Culinary Compass 
  Jalapeno Pale Ale Chili by Beer Girl Cooks
  Jalapeno Popper Pull Apart Bread by The Life Jolie 
  Baked Southwestern Egg Rolls by Family Food on the Table
  Mini Bacon Ranch Cheese Balls by Honey & Birch 
Cookie Dough Cheese Ball by Bread Booze Bacon 
Meatloaf Sliders by Foodtastic Mom 
Wonton Taco Cups by A Mind Full Mom 
Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is
  Bean and Cheese Taco Bites by The BakerMama 
Monte Cristo Poppers by See Aimee Cook 
Chile Beer Sangria by Cake 'n Knife 
Low Carb Stuffed Crust Pizza by Sustaining the Powers 
Puff Pastry Pizza Bites by The Mexitalian
  Roasted Jalapeno Poppers by Off the Eaten Path 
Buffalo Cauliflower Mac and Cheese by Hello Little Home 
Jalapeno Popper Chicken Wings by Around My Family Table 
Gluten Free Bread Sticks by What A Girl Eats 
Cheesy Beef Dip by Polka Dotted Blue Jay 
Buffalo Chicken Deviled Eggs by The Crumby Cupcake 
Greek Meatballs by Two Places at Once 
Baked Taco Empanadas by Simplify, Live, Love 
Cheese Sticks by Coffee Love Travel 
Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas 
Skillet Chicken Queso Dip by foodbyjonister 
Spicy Sausage Rolls by Peanut Blossom 
Protein Dark Chocolate Truffles by The Creative Bite 
Chickpea Pepper Cheese Poppers by Bucket List Tummy 
Maple Cranberry Apple Sangria by Order in the Kitchen 
Meyer Lemon Shandies by The Speckled Palate 
Buffalo Chicken Eggrolls by Simple and Savory 
Pimento Mac and Cheese Squares by Lauren's Kitchen 
Pastrami Nachos by A Little Gathering 
Shrimp Ceviche Dip by Glisten and Grace 
Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla 
Easy Pepperoni Rolls by Me and My Pink Mixer 
Cauliflower Tater Tots by Living Well Kitchen 
Cheeseburger Naan Pizza by Shaws Simple Swaps 
Crab Rangoon by Brunch-n-Bites 
Sweet n' Spicy BBQ Popcorn by Life's Ambrosia 
Buffalo Chicken Rolls by Loves Food, Loves to Eat 
Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy 
  Simple Meatball Sub Sliders by Loaves & Dishes 
Maple-Mustard Bacon Chicken Bites by An Oregon Cottage 
  Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen
Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day. 



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