February 26, 2015

Bacon Wrapped Havarti Cheese and Almond Stuffed Dates

We all have a hand full of go to recipes and Bacon Wrapped Dates are definitely my go to appetizer for any event! When I was asked to host a Houseparty for SuperBowl Sunday and make recipes featuring tasty cheese from Arla Dofino, I knew right away I wanted to make a cheese filled version of these bite size delights! These dates are both sweet and savory, soft and crunchy, and absolutely delicious! 
A plethora of cheesy goodness courtesy of Arla Dofino and Houseparty! 

Ingredients:

Makes about 35 stuffed dates
  • One package of whole, pitted dates (about 35)
  • 1 package of maple bacon ( about 12 slices)
  • 1/3 can of smoked almonds (35)
  • 4oz block of soft Havarti cheese

Directions: 

  1. Preheat oven to 375 degrees.
  2. Cook bacon in a skillet half way, you want it not raw but still bendable (it will crisp in the oven). 
  3. Remove bacon to a paper towel lined plate. Pat with paper towels to remove grease and let cool. 
  4. Cut bacon slices into thirds with kitchen shears.
  5. Dice the soft cheese into small bite size pieces. 
  6. Slice each date open in the middle, being careful not to cut all the way in half.
  7. Stuff each date with a piece of cheese and a smoked almond.
  8. Wrap a 1/3 piece of bacon around the date and secure with a toothpick.
  9. Line wrapped dates on a baking sheet.
  10. Bake for 20 minutes, checking halfway through and tossing if needed. They should be soft and melted and coated in crispy bacon!



I used this creamy Havarti cheese for this recipe.

Dice the soft cheese into small bite size pieces. 

Ashton set up his work station so he could watch the pregame and help me at the same time.
Smart guy!

Slice each date open in the middle, being careful not to cut all the way in half.
Stuff each date with a piece of cheese and a smoked almond.


Cook bacon in a skillet half way, you want it not raw but still bendable (it will crisp in the oven). 
Remove bacon to a paper towel lined plate. Pat with paper towels to remove grease and let cool. 
Cut bacon slices into thirds with kitchen shears.


Wrap a 1/3 piece of bacon around the date and secure with a toothpick.
Line wrapped dates on a baking sheet.
Bake for 20 minutes, checking halfway through and tossing if needed.

 The dates will be soft and sweet, filled with melted cheese, and coated in crispy bacon!
This game day spread was so amazing I barely even watched the game!
Ashton was Team Havarti all the way but I was Team Gouda! 
Check out my Low Carb Loaded Cheese Cauliflower Breadsticks and you decide who's recipe's better!
Hands down the BEST appetizer ever! 
Bacon Wrapped Stuffed Dates are always a crowd pleaser!
Pin It Now!

February 18, 2015

Low Carb Loaded Cheese Cauliflower Breadsticks

Since I have started cutting carbs and sugars during these last two months of my pregnancy, I have come across so many delicious low carb alternative recipes. Lettuce wraps are a fun favorite of mine and for a recent Superbowl party I decided to try the new Cauliflower bread trend. I was sent a huge assortment of Dofino cheeses from Houseparty  so I decided to triple load these Cauliflower Breadsticks with my favorite: Gouda! They were the hit of the party and no one even knew they were cauliflower and not bread! 
Team Gouda all the way! 

Ingredients: 

Makes 10-12 breadsticks
  • 1/2 a head of cauliflower, chopped (about 2 -2 1/2 cups)
  • 2 eggs, beaten
  • 3 cups of Gouda cheese, shredded (I used Dofino Smoked Cracked Peppercorn Gouda)
  • 2 tsp oregano
  • 2 cloves garlic, minced/pressed
  • salt and pepper to taste
  • marinara sauce, for dipping (optional)

Directions:

  1. Preheat oven to 425 degrees. 
  2. Add chopped cauliflower to a steamer and steam until softened and fork tender, about 15-20 minutes. 
  3. Add cauliflower to a food processor and pulse until the texture of rice.
  4. Add cauliflower to a bowl. Then add in eggs, 2 cups of shredded Gouda, oregano, garlic and salt and pepper. Stir until combined.
  5. Pour onto a lined baking sheet and shape into a rectangular shape for the breadsticks.
  6. Bake the crust for about 25 minutes or until golden. 
  7. Sprinkle with remaining 1 cup Gouda cheese and put back in the oven for another 5 minutes or until cheese has melted.
  8. Slice and serve with warm marinara sauce for dipping (optional).

NOTE: This recipe can also be used as a Cauliflower Pizza Crust recipe! 

Add 1/2 a head of chopped cauliflower to a steamer and steam for 20 minutes or until tender. 
Add cauliflower to a food processor and pulse until almost smooth and the texture of rice. 
Any cheese works with this recipe ( I love Mozzarella and Cheddar too) but I used Dofino Smoked Cracked Peppercorn Gouda...and I used a whole lot of it.

Add cauliflower to a bowl. Then add in eggs, 2 cups of shredded Gouda,

 oregano, garlic and salt and pepper. 

Stir until combined. 

Pour onto a lined baking sheet and shape into a rectangular shape for the breadsticks.


Bake the crust for about 25 minutes or until golden. 

I know this already looks amazing but it's time for...you guessed it...more cheese!
Sprinkle on another cup of shredded Gouda. 
Oh yeah this is gonna be good!
Bake for another 5 minutes until cheese is melted and bubbly.
This recipe can also be used as a Cauliflower Pizza Crust! 
Slice into breadsticks and serve warm with marinara sauce on the side.
We had quite the Superbowl party food spread (including my Football Shaped Gouda and Pecan Cheeseball) but these breadsticks were easily the favorite! 
Honestly, I wasn't too into the game. But the food won in the end and that's what mattered to me!
Go Team Gouda! Stay tuned for my Superbowl Party Recap later this week.... 
Pin It Now!

February 15, 2015

Harvestland Chicken Teriyaki Meatballs

Meatballs are a popular dish in our house mainly because they are fast and easy and my sometimes picky toddler loves them. My whole family loves Asian flavors so I thought I would make simple Chicken Teriyaki Meatballs for dinner tonight. These meatballs have just 5 ingredients and the whole meal is made in less than 30 minutes!
The folks over at Harvestland and MomsMeet sent me a gift box of coupons to use so I stocked up on Harvestland whole chicken, chicken breasts, chicken thighs, ground chicken, and ground turkey for all my recipes over the next month. It's all available at my local Wal-Mart and it's long been my preferred brand for my family. Their products are fresh, all natural, cage free, and hormone and steroid free. I feel good knowing I am feeding my family the best.

Their motto: HARVESTLAND® antibiotic-free meat is pure and simple, like your ancestors would have eaten. So dig in, your ancestors would be proud.

This is a sponsored post by Harvestland and Momsmeet.com, but as always all opinions are mine. 

Ingredients:

Makes 18 meatballs
  • 1lb ground Harvestland chicken
  • 1/4 cup plus 1 tbsp green onions, diced
  • 1 egg, beaten
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup teriyaki sauce (I like Mr. Yoshida's)
  • 2/3 cup chicken broth
  • olive oil
  • Jasmine rice, cooked 

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix together ground chicken, 1/4 cup green onions, egg, 2 tbsp teriyaki sauce, and panko breadcrumbs in a bowl until well combined.
  3. Scoop out a small palm sized amount (about 2 tbsp) in your hand and roll into a meatball. Place on a lined tray or plate until all meatballs are rolled out. 
  4. In a large skillet over medium heat add a large swirl of olive oil to coat the bottom evenly.
  5. Gently place meatballs in the pan, spacing slightly and not overcrowding (I usually cook about 8-10 at a time). 
  6. Let the meatballs sizzle and cook for about 3-4 minutes until browned on one side then flip over and cook until browned on the other side.
  7. Add about 1/3 cup chicken broth to the pan (enough to cover the bottom).
  8. Now you can either place the skillet in the oven, which is what I like to do, (I use a oven safe cast iron pan) and let the meatballs finish cooking in the oven for about 5 minutes.
  9. Or you can lower the heat on the stove to med-low, cover with a lid, and let the meatballs simmer on the stove top until the liquid is evaporated (about 5-10 minutes). 
  10. Add the meatballs to a platter or dish, baste with 1 tbsp Terayaki sauce, and cover to keep warm.
  11. Repeat the cooking process with remaining meatballs.
  12. Serve warm on top of hot Jasmine rice and with a side of veggies (like my Lemon Parmesan Roasted Broccoli).
  13. Garnish with 1 tbsp green onions (and more teriyaki sauce if you'd like).
Ground chicken and turkey are a staple in our house. I love that Harvestland products are hormone and steroid free so I know I am feeding my family fresh, all natural food.
Along with the ground meat all you need for these flavorful meatballs are four ingredients:
1 egg, 1/4 cup green onions, 1/4 cup panko breadcrumbs, and 2 tbsp teriyaki sauce. 
Mix all ingredients together in a bowl until well combined. 
Scoop out and roll into small meatballs (about 2 tbsp worth of mixture per ball). 
Heat a large skillet over medium, add olive oil to coat the bottom, then add meatballs.
I cook mine in batches depending on the size of my pan. 
Flip after cooking for 3 minutes and brown on the other side.
Then add 1/3 cup of chicken broth to the pan.
Place in the oven at 350 degrees and let cook for another 5 minutes until cooked through or
leave on the stove top, turn heat to med-low, and cover. Let cook for 5-10 minutes until the liquid is mostly evaporated. 
While the meatballs cook, I make a pot of sweet Jasmine rice to serve with them. 
Remove to a plate, baste with additional teriyaki sauce, cover to keep warm,
 and repeat with remaining meatballs.
Serve on top of hot jasmine rice and garnish with green onions.
I like to serve my Teriyaki Meatballs with a side of Lemon Parmesan Roasted Broccoli.
A healthy, hearty dinner for the whole family made in under 30 minutes!

Pin It Now!
Related Posts Plugin for WordPress, Blogger...