Baked Buffalo Chicken Taquitos

January 18, 2013 by

Buffalo Chicken

I’m tossing another Super Bowl dish at ya. Baked Buffalo Chicken Taquitos. Go long.

I’m so lame.

My darling husband isn’t much for appetizer or snack-type foods. Is he crazy?!! I know a few things that he can’t resist though and one of those things is buffalo chicken. The man loves all things buffalo chicken. Last year, I made these buffalo chicken bites. This year, it’s buffalo chicken taquitos. Because my man also loves taquitos. And well, so do I.

Buffalo Chicken

Print
Baked Buffalo Chicken Taquitos

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 12 taquitos

Ingredients

  • 4 ounces reduced-fat cream cheese
  • 1/3 cup buffalo sauce (can add more if desired)
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 2 1/2 cups cooked chicken, shredded
  • 1 cup shredded cheddar cheese (colby and monterey jack cheese also works well)
  • 12 6-inch flour tortillas
  • cooking spray
  • ranch dressing, blue cheese dressing, sour cream (for dipping)

Instructions

  1. Preheat oven to 375 degrees. Prepare a large baking sheet with parchment paper or a baking mat.
  2. In a bowl, stir together the cream cheese and buffalo sauce. Then mix in the chicken, garlic and onion powders, and the cheese until everything is well-combined. If it seems dry, you can add in more buffalo sauce if desired.
  3. Place the tortillas on a microwavable plate. Place a damp paper towel on top and microwave for about 20 seconds.
  4. Spoon about 2-3 tablespoons of the chicken mixture down the middle of each tortilla. Roll it up nice and tight and place the on the baking sheet seam-side down. Spray the tops with some cooking spray.
  5. Bake for about 15 minutes. Flip over and spray with a little more of the spray. Bake for another 5 minutes or until golden brown.
http://eat-drink-love.com/2013/01/baked-buffalo-chicken-taquitos/

Buffalo Chicken
Filed Under: Appetizers, Chicken, Kid-Friendly, Snacks · Tagged With: , , , , , , , 21 Comments

Corn Salsa

January 15, 2013 by

So, there is this thing called the Super Bowl coming up soon. As far as the game goes, I really don’t care. I prefer the Puppy Bowl. In previous years, my husband hasn’t really cared either, but since there wasn’t any hockey games on this past fall, he had to get his fill of man-ness, so he has been watching football and will probably want to watch the Super Bowl this year. We might be fighting over the remote. There are supposed to be hedgehog cheerleaders on the Puppy Bowl this year. I am not missing that.

Let’s face it though, Whatever game we end up watching, the best part of the Super Bowl is the food. You know this to be true. I love making fun party snacks. I could make a meal out of just dips. Sadly, most dips and Super Bowl food are usually not very healthy. But, I’ve got a great recipe for you that you can enjoy without all the guilt!

This corn salsa is a great snack to serve yourself and your guests! It’s light and fresh, and best of all, low in fat and calories! I love this salsa. I actually make a small batch of it for lunch sometimes and eat it with a handful of whole grain chips and I am one happy girl!

Print
Corn Salsa

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: Serves 4-6

Calories per serving: about 98 calories (if divided into 6 servings)

Ingredients

  • 4 medium-sized ears of corn, shucked
  • 1/2 medium red onion, diced
  • 1/2 cup cilantro, chopped
  • 2 limes, juiced
  • 1/2 tsp. garlic powder
  • salt to taste

Instructions

  1. Bring a large pot of water to a light boil over medium high heat. Add the ears of corn and cook for about 5 minutes or until the corn is cooked and tender. Fill a large bowl with cold water. Using tongs, remove the ears of corn from the water and place into the cold water to cool.
  2. While the corn cools, chop the onion and cilantro.
  3. To remove the kernels from the cob, hold the ear upright over a large cutting board or bowl. Take a sharp knife and slide the knife down the cob, cutting the kernels off. Work your way around the cob until all of the kernels have been removed. Repeat with the remaining cobs.
  4. Place the corn into a bowl. Stir in the onion, juice of the 2 limes, cilantro, garlic powder, and the salt. Mix until thoroughly combined.
  5. Cover and chill for at least 20-30 minutes before serving.
http://eat-drink-love.com/2013/01/corn-salsa/

If you like this recipe, then you might also like my Crazy Guacamole!
Filed Under: Appetizers, Dips, Dips/Sauces, Low-Carb, Low-Fat, Snacks, Vegetarian/Vegan · Tagged With: , , , , , , , 21 Comments

Tomato Parmesan Tarts

December 3, 2012 by

It’s December. The holidays are near and that means it is time for parties! Lots and lots of parties with lots and lots of food.

Here’s a little appetizer that is easy, pretty, and low in fat! Little rounds of pastry puff topped with Parmesan cheese and a light and tasty tomato mixture. I think these are kind of similar to bruschetta, except with pastry puff dough! These would be great to serve any time of the year!

Print
Tomato Parmesan Tarts

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 20 servings

Serving Size: 2 tarts

Calories per serving: 105

Fat per serving: 7.2 g

Ingredients

  • 1 1/2 cups finely diced and seeded plum tomato (about 4)
  • 1/4 cup minced shallots
  • 1 tbs. extra virgin olive oil
  • 1 tsp. chopped fresh thyme
  • 2 tsp. champagne vinegar (or white wine vinegar)
  • 1/4 tsp. ground black pepper
  • 1 sheet puff pastry dough, thawed
  • 2/3 cup grated fresh Parmesan cheese
  • 1/4 tsp. salt (or to taste)
  • fresh basil leaves

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine the tomato, shallots, olive oil, vinegar, thyme, and the pepper in a bowl.
  3. Place the dough on a lightly floured work surface. Roll out to about 10 x 12 1/2 inch rectangle. Cut the dough with a 2-inch round pastry cutter (or can also use a drinking glass). Spray a baking sheet with cooking spray or line with parchment paper. Place the rounds on the baking sheet. Using a fork, prick the dough.
  4. Top each piece of dough with about 1/4 tsp. of the Parmesan cheese and about 2 tsp. of the tomato mixture.
  5. Bake for about 25 minutes or until golden. Remove from the oven and sprinkle with salt and basil leaves.

Notes

Recipe from Cooking Light

http://eat-drink-love.com/2012/12/tomato-parmesan-tarts/
Filed Under: Appetizers, Low-Fat, Snacks, Vegetarian/Vegan · Tagged With: , , , , , , 29 Comments

Witches’ Brew

October 29, 2012 by

Ok, so I’ve got one more last-minute Halloween recipe for you! Much like monster munch, this witches’ brew is a really easy recipe that you can pretty much do whatever you want with! Mix it up in a cauldron with a little dry ice and you’ll have a fun and festive drink to serve on Halloween after all that trick-or-treating!

Print
Witches’ Brew

Ingredients

  • 3 cups ginger ale
  • 2 cups cranberry grape juice (or just plain cranberry juice)
  • 3 cups apple cider
  • For adult witches: add rum, vodka, chambord, etc.
  • For little witches: add gummy worms, eyeball candies, or any other creepy thing you want to add!

Instructions

  1. Combine all ingredients in a large punch bowl or pitcher and serve!
http://eat-drink-love.com/2012/10/witches-brew/
Filed Under: Drinks, Kid-Friendly · Tagged With: , , , , , 12 Comments

Monster Munch

October 9, 2012 by

Ok, I hope you guys are ready for a difficult recipe. This one is a doozy. You ready?!

So, to make Monster Munch, all you need to do is throw a bunch of crap in a bowl and mix it together. I know. So complicated.

If you want to cut some of the sugar, then I would start with choosing a lower sugar cereal, such as plain Cherrios, Kix, or Chex. I would also omit or cut down on the candy corn. Although it totally rocks, let’s face it, it’s pure sugar deliciousness.

This recipe is so stupid easy, I’m just going to give you a list of ingredients that would work well. Whatever you decide to use, you really can’t go wrong because monsters will eat anything. Serve it in a large bowl at your Halloween party or scoop some into cute treat bags or jars to give as party favors!

Print
Monster Munch

Ingredients

  • cereal - Cherrios, Chex, Kix (any variety of these that you prefer)
  • M&M's
  • pretzels
  • peanuts
  • candy corn
  • Mellocreme pumpkins
  • popcorn
  • gummy worms

Instructions

  1. Combine ingredients in a large serving bowl or divide amongst party treat bags.
http://eat-drink-love.com/2012/10/monster-munch/
Filed Under: Kid-Friendly, Snacks · Tagged With: , , , , , , , , , , , 23 Comments

Lemon Honey Goat Cheese Spread and a Giveaway!

June 19, 2012 by

Why is goat cheese so fantastic? I mean, honestly, I want to smear it on everything. Omelets, sandwiches, bread, pasta, crackers, a spoon, my finger, etc…

If you love cheese as much as I do, boy, do I have a treat for you today! I was recently contacted by Daelia’s Biscuits for Cheese, a new company that creates delicious crackers for cheese pairings!

They asked me to come up with a cheese recipe to go with their crackers. You know I had to accept this challenge! Imagine my excitement when I received this box of goodies!

I received three different kinds: almond and raisin, hazelnut and fig, and pumpkin and rye. Daelia’s provides a list of cheeses that pair with each biscuit. I knew I wanted to do something with goat cheese! So, I whipped up a quick spread with lemon and honey mixed in! It was suggested that goat cheese pairs well with the almond raisin biscuits. Boy, were they right about that! First, the biscuit is slightly sweet, very similar to a biscotti cookie! Then you get a hint of black pepper which gives it a nice little kick! And paired with the sweet goat cheese spread, it was perfection!

I also paired the goat cheese spread with the hazelnut and fig biscuits, which for me, was my fave hands down of the three flavors! I also enjoyed the pumpkin and rye biscuits and I don’t even like rye! Though, this one did not pair so well with the goat cheese spread I made.

I was pleasantly surprised how much I liked these crackers! And what I like even more about them is that they are all-natural! I would definitely serve these for a wine and cheese party!

Print
Lemon Honey Goat Cheese Spread

Prep Time: 5 minutes

Yield: serves 6

Ingredients

  • 4 oz. goat cheese, softened
  • 1 lemon, zested and juiced
  • 1 tbs. honey (can use more or less to adjust sweetness)

Instructions

  1. In a bowl, mix together the goat cheese, lemon juice and zest, and honey. Serve or refrigerate until ready to serve!
http://eat-drink-love.com/2012/06/lemon-honey-goat-cheese-spread/

Guess what?!! Daelia’s is going to send a box of their biscuits to one of YOU! One lucky winner will receive a box of Daelia’s delicious biscuit flavors so you can get your own cheese tasting party on!

To enter:

1. Tell me your favorite type of cheese.  (required entry)

For additional entries:

1. Like Daelia’s Biscuits on Facebook. Leave a separate comment telling me you did so.

2. Follow Daelia’s Biscuits on Twitter. Leave a separate comment telling me you did so.

3. Like Eat. Drink. Love. on Facebook. Leave me a separate comment telling me you did so.

4. Follow Eat. Drink. Love. on Twitter. Leave me a separate comment telling me you did so.

So that’s 5 ways to win a box of these goodies!

The details:
- This giveaway is open until 11:59PM EST on Monday, June 25th
- Winner will be chosen via a random number generator
- Giveaway is open for U.S. residents only
- Winner will receive an email notifying them they have won. The winner has 24 hours to claim this prize, otherwise a new winner will be chosen.

Disclaimer: I did not receive any monetary compensation for this review. All views expressed in this review are my own.
Filed Under: Appetizers, Dips/Sauces · Tagged With: , , , , , , , 72 Comments

Low-Fat Buffalo Chicken Bites

January 30, 2012 by

With less than a week to go until the Super Bowl, I thought I would share a couple of recipes this week that you can make for your parties! Now, I have to admit that I could give two craps about the Super Bowl. Just not into it. But, any excuse to get together with friends and eat a bunch of food sounds good to me! And hey, at least the commercials are fun! You’ve heard me say before that my darling husband is a buffalo chicken fanatic. I have a few buffalo chicken recipes in my arsenal, but I wanted to make something new that was more of an appetizer. These buffalo chicken bites did the trick! They were tasty, easy to make, and low in fat! You should totally add these to your Super Bowl menu!!

Print
Low-Fat Buffalo Chicken Bites

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: Serves 4-6

Ingredients

  • 3 cups cooked chicken, shredded (I used rotisserie chicken)
  • 3 ounces fat-free or reduced fat cream cheese, softened
  • 3/4 cup reduced fat shredded cheddar cheese
  • 1/4 to 1/2 cup buffalo wing sauce (depending on how much buffalo flavor you want)
  • 1 cup whole wheat flour
  • 4 eggs, lightly beaten
  • 3 cups panko bread crumbs
  • Optional: 1/4 cup green onion, sliced

Instructions

  1. Preheat oven to 350 degrees. Prepare a large baking sheet with a baking mat or parchment paper. In a large bowl, combine the chicken, cream cheese, cheddar cheese, and the buffalo sauce (and onion, if using).
  2. Add the flour, eggs, and panko to three shallow bowls. Take the chicken mixture and roll into 1 1/2-2 inch balls (I made mine way too big, they were more like 3 bites!). Roll each ball in the flour, then the egg, and then the panko. Place on a baking sheet and spray around each ball with olive oil spray (this helps brown the panko crumbs) and bake for about 15 minutes, then turn the balls over and bake for another 5 or 10 minutes until they are golden brown. Serve with ranch or blue cheese dressing for dipping!!

Notes

http://eat-drink-love.com/2012/01/low-fat-buffalo-chicken-bites/
Filed Under: Appetizers, Chicken, Low-Fat · Tagged With: , , , , , , , , 33 Comments

Cranberry Orange Bars

December 6, 2011 by


Unless this is your first visit, you may have noticed my blog looking pretty different. I finally was able to transfer to a new host over the weekend and while the transfer process itself was pretty painless, it didn’t really occur to me that my layout would not go with it! Imagine my surprise to learn that I would have to re-do everything! I don’t know why I was surprised, I read that before, but I just forgot. So, this is what you get in 24 hours folks! I hope you like it! Over the next couple of weeks, I will be tweaking some things and will be adding some new features so stay tuned!

Now, onto the good stuff, these cranberry orange bars! I have a holiday party to go to at my advisor’s house this weekend and agreed to bring dessert. I decided on a cookie tray so I hope you all like cookies! I also hope you like cranberries because I have a lot of them in my freezer to use up! Since I am so busy during the week because of work and school, I wanted to get a head start by baking some of the cookies and freezing them until the weekend. These cranberry bars are sweet and tangy. They are also pretty easy to make!

Cranberry Orange Bars

Makes about 24 bars

Ingredients:

– 1 12-ounce bag fresh cranberries

– 1 small orange, zested and juiced

– 3/4 cup water

– 1 cup sugar

– 1 box yellow cake mix

– 1 cup rolled oats

– 3/4 cups butter, melted

– 2 eggs

– Optional: 1 tsp. cinnamon

Directions:

1. You’re basically going to start off by making cranberry sauce! In a saucepan, add the water and sugar. Stir until the sugar is absorbed. Add the rinsed cranberries, along with the orange juice and zest. Simmer for about 10-15 minutes until the cranberries pop and the mixture begins to thicken. Pour into a bowl and let cool completely (at least 1 hour).

2. Preheat the oven to 375 degrees. In a large bowl, add the cake mix, oats, melted butter, eggs, and cinnamon. Mix until everything is well-combined. Set aside about 1 1/2 cups of the mixture. In a 9×13 baking dish, spray with non-stick spray. With the remaining batter, spread and push down into pan, forming a crust.

3. Spread the cooled cranberry sauce evenly over the “crust”. Then, with the 1 1/2 cups of batter you reserved, drop it by the spoonful evenly over the mixture. Then, with a knife or spoon, gently try to push down and spread some of each spoonful so it’s not as thick. You do not need to cover all of the cranberries and try to avoid pushing the batter down into the cranberry sauce. Bake for approximately 35 minutes or until the top is golden brown. Let the bars cool for at least 2 hours before cutting into bars (trust me on that one!)!

 

 

Notes:
- If you want to try to make this sugar-free, then you can used Stevia or Splenda for the cranberry sauce. As for the cake mixture, look for sugar-free or no-sugar added cake mixes in your grocery store or in health food stores!
Filed Under: Cookies, Desserts · Tagged With: , , , , , 39 Comments