Pepperoni Pizza Sliders

Superbowl weekend is coming up.  Frankly, it wasn't even on my radar until I heard people talking about how this crazy polar vortex that we're going through may result in the game being played on a Saturday...or even a Friday...due to the extreme cold weather.

For those still looking for something quick and easy to put on their Superbowl spread, this ought to do the trick.  Same goes for the uber delicious Hawaian roll ham and cheese sliders.  There's something about mini sammies, melted cheese, and butter that makes for happy people.  Since both can be assembled in advance, you could have them in the fridge ready to bake for whenever that game ends up being.  It's sure to be a hit with your guests!

More Superbowl food ideas:

• Football Snackadium
• Taco Dip
• Mini Corn Dog Muffins
• Blooming Onion with Dipping Sauce

And umm...go...well...yeah.  I don't even know who's playing this year so guess I'm not rooting for anybody in particular!

Pepperoni Pizza Sliders

Ingredients

For the sandwiches

• 3/4 cup pizza sauce 
• 12 Hawaiian rolls 
• 48 slices large deli pepperoni (or 1 lb pepperoni slices) 
• 1 cup shredded mozzarella cheese 
• Sliced onions, green peppers, olives (optional)

For the topping

• 4 tablespoons unsalted butter, melted 
• 1/2 tablespoons onion powder 
• 1/2 tablespoons garlic powder 
• 1/2 tablespoons Italian seasoning
• A few dashes Worcestershire sauce  

Directions

1. Preheat the oven to 350 degrees. 
2. Spread pizza sauce onto both sides of the center of each roll. Place 2 large slices (or a few small slices) of pepperoni and a some shredded cheese inside of each roll. If you want, dress them up with your desired veggies.  Close rolls and put into a large baking dish or heavy cookie sheet so that the sandwiches are touching each other. 
3. In a small bowl, whisk together all of the topping ingredients. Pour evenly over all of the sandwiches, just enough to cover the tops; let sandwiches sit for at least 10 minutes to absorb the butter and seasonings. If desired, sandwiches can be assembled and buttered a day ahead, covered and kept in the fridge until ready to bake. 
4. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. 

Source: Barely Modified from What's Cookin' Chicago

Baked Honey Sriracha Chicken Tenders

Hi everybody.  I'm sorry I've been absent lately.  Alex has been going through a 5 WEEK "Wonder Week" and it's been challenging to say the least.  Add to that the fact that I think he's sensitive to dairy and now we have food challenges that make menu planning even harder.  No more milk, cream, yogurt, ice cream, froyo, or my beloved cheeses :(.  The things we do for our babies.  Am I right?

This is a recipe that's a total keeper AND Alex-friendly!  Who knew that something so simple could taste so good?  It's spicy and sweet with a wonderful crunch.  And get this.  ZERO oil!  The secret to achieving this is by using light, airy panko bread crumbs and baking on a wire rack so that both sides get nice and crisp.

We made them last night and I literally had to make a quick blog post to share with you all.  That's how much we loved this meal!  I apologize for the horrible lighting in the photo but that's what happens when you eat in the dark.  Boo Winter!

Baked Honey Sriracha Chicken Tenders

Ingredients

• 1/4 cup honey
• 1/4 cup Sriracha hot chili sauce
• 14 oz uncooked chicken tenders without breading (or use boneless skinless chicken breast and slice into tender-sized pieces)
• 1 cup Panko bread crumbs

Directions

1. Preheat oven to 400F.  Place a wire baking rack on a large cookie sheet and spray with cooking spray.
2. In a small bowl or large ziplock bag, mix together honey and Sriracha sauce.  Add chicken tenders and toss or squish to coat.
3. Add bread crumbs in a separate large ziplock bag.  Transfer chicken tenders into bag.  Seal and shake to coat.  Place chicken on wire rack.
4. Bake for 15 to 20 minutes, until chicken is no longer pink in center and bread crumbs are golden brown.  If desired, serve with additional honey Sriracha sauce for dipping.

Source: Barely modified from Betty Crocker

Apple, Brie, and Sausage Pizza on a Pumpkin Crust

Have you ever had a moment where you looked at a recipe and thought "hmmm...this is interesting...different and could it *really* work?".  This was one of those recipes to me when I was searching for a way to use some of my 16 cups of pumpkin puree.  Yes...you read that correctly.  16 cups.  That's enough for EIGHT pumpkin pies and I wasn't about to do that!

When you get over the fact that this is a non-traditional pizza without any sauce and instead think about the ingredients it does have, it starts to make a lot of sense.  Brie and apples aren't anything out of the ordinary.  Sausage is always delicious.  And pumpkin pizza crust?  Just a small departure from pumpkin bread.  Starting to warm up to the concept already, aren't ya? :)

I have to say that I truly fell in love with this pizza.  It has a subtle pumpkin flavor but you can tell it's there by the fun slightly orange color of the dough.  I'm actually starting to formulate a dessert pizza in my head using this crust...

Melty brie.  Need I say more?

Sweet apples and salty sausage meld together to form this unique glaze-like "sauce" on the crust.  And then to finish, instead of arugula I added some fresh sage which left me wanting more with every bite.

It was really quite a delicious Fall treat!  This pizza could make a great Thanksgiving appetizer (cut into smaller rectangular pieces a la Donatos pizza style) or dinner entree.  Please give this one a try.  You won't regret it!

One Year Ago: Spicy Garlic and Ginger Chicken with Green Beans and Smoked Macaroni and Cheese
Two Years Ago: Caramelized Onion Mashed Potatoes
Four Years Ago: Spinach, Sausage and Cheese Manicotti

Apple, Brie, and Sausage Pizza on a Pumpkin Crust

Ingredients

For the Pumpkin Pizza Dough

• 1 1/2 tsp yeast 
• 3/4 cups warm water (~110 F), divided 
• 5 TBSP + 1 tsp brown sugar 
• 1 TBSP unsalted butter 
• 1 tsp salt 
• 3 cups all-purpose flour
• 3/4 cups pumpkin puree

For the Pizza

• Corn meal
• 4 baking apples such as Fuji, Honeycrisp, or Granny Smith
• 4 oz brie 
• 2 spicy Italian turkey sausage links, casings removed 
• 4-6 fresh sage leaves, rubbed and chopped chiffonade

Directions

1. In a small bowl, proof the yeast by combining it with 3/8 cup warm water and brown sugar.  Let sit for about five minutes or until it starts foaming. 
2. Meanwhile, in a small saucepan, combine butter, salt, and the remaining 3/8 cup water. Heat until the butter melts. Let it cool until warm, but not hot. 
3. Pour butter mixture into the yeast mixture and then into the bowl of a stand mixer. Mix the pumpkin puree into the yeast and butter mixtures. Then mix in the bread flour. Using the bread hook attachment, mix the dough on speed 2 for 10 minutes. Cover the bowl with a damp kitchen towel and allow the dough to rise in a warm place until doubled, about one hour. 
4. Preheat oven to 500. Sprinkle some corn meal onto pizza pan.
5. After dough has risen, flour it and shape into a ball.  Stretch into desired size and shape. Place on prepared pizza pan. Bake for 3-4 minutes and remove from the oven. 
6. Meanwhile, cook sausage in a skillet over medium heat, crumbling it up using a spatula. Cut apples into thin slices. Layer onto pizza. Next layer slices of brie onto the pizza. Sprinkle with turkey sausage. 
7. Bake assembled pizza for 10-12 minutes or until bottom of dough is starting to get brown.  
8. Garnish with fresh sage and serve.

Source: Modified from Eats Well with Others as seen on PreventionRD

Hawaiian Roll Ham and Swiss Sliders

These sandwiches have circulated the internet since the beginning of time.  Okay.  Maybe not really but it sure seems like it.  I cannot tell you how many times I have seen them appear on other blogs and always with rave reviews.  I bookmarked this or similar recipes more times than I can count.  So what made me finally break down and make them?  Actually *tasting* them for myself when my cousin-in-law Mandy made them for her annual pool party.

They were like little bites of soft-but-slightly-crunchy buttery Heaven melting in my mouth.  Sweet, salty, delicious.  My husband and I tried to limit ourselves at the party because there weren't that many but when I made it at home?  All bets were off.  The fact that it was doused in butter didn't matter because it just tasted too good.  We devoured three sandwiches each!

Oh and have you ever passionately disliked an ingredient?  Like...pretended to be "allergic" to it because you so vehemently hated it?  My husband is this way with mustard.  He claims that the mere sight or smell of it will make him throw up.  He literally closes his eyes if I'm eating something with visible mustard next to him.  Honey, I'm so sorry to tell you that these sandwiches that you loved so much and even got excited all over again when you saw me photo editing this for my blog...these contain...mustard.

I always feel so guilty and devious when I try to "sneak" forbidden ingredients into our meals but it just goes to show you that what you don't know won't hurt you!  Plus, it'll be great practice for when I have to hide veggies and such in Alex's food ;).

One Year Ago: Chicken Marsala Risotto
Two Years Ago: Roasted Butternut Squash Soup

Hawaiian Roll Ham and Swiss Sliders

Ingredients

• 12 Hawaiian sweet dinner rolls 
• 1 pound thinly sliced deli sandwich ham (preferably honey baked or brown sugar)
• 6 slices Swiss cheese, cut in half
• 1/2 c butter, melted 
• 1 Tbsp poppy seeds 
• 1 1/2 tsp worcestershire sauce 
• 1 1/2 tsp brown or dijon mustard 
• 1 tsp onion powder

Directions

1. Slice the rolls in half to form a bun and place bottoms in baking pan. Layer ham (I folded each slice into quarters and used 2 slices on each roll) and cheese halves on rolls. Replace tops. 
2. Combine butter, poppy seeds, mustard,Worcestershire, and onion powder and mix well. Drizzle over rolls. Refrigerate until butter is firm or overnight. 
3. Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold.

Source: Just a Pinch Recipes

Pepperoni Pizza Puffs

This is it my friends.  The final week of pregnancy...at least according to my estimated due date!  Of course, we all know that baby will make his appearance when he's good and ready so he could stick around another two weeks before my OB would consider intervening.  Good thing I'm not *too* uncomfortable yet.

I've been spending the past couple weeks filling my freezer with all sorts of goodies so that we won't starve after baby arrives.  It takes me a little longer than normal to prep things because I need to take frequent breaks and my feet/ankles look gigantic (my sister affectionately calls them "fat kid feet") once I'm done but I know it will all be worth it in the end.  As long as baby stays put, I'll continue to grow my freezer meal stash!

Last week I posted a teaser pic of these pepperoni pizza puffs and had more than one request for the recipe.  I had actually made these for my friends Kristen and Sig when they had their little boy but apparently I never got to blogging about them so here they are now!

They're a bit like cheesy dough puffs (reminding me of the Brazilian cheese bread pao de queijo for those familiar) filled with pepperoni and then served with pizza sauce for dipping.  Of course feel free to substitute whatever pizza toppings you enjoy.  I freeze them on a baking sheet first so they don't clump together and then dump them into a plastic freezer bag.  To reheat, I just pop them in the microwave.  Easy peasy one-handed eating and kid-friendly, too!

One Year Ago: Creamed Corn and Watermelon Slush
Two Years Ago: Five-Minute Healthy Chunky Monkey Ice Cream (one of my favorite treats anytime but especially during pregnancy!)
Four Years Ago: Grands! Taco Melts aka Homemade Hot Pockets (I haven't tried it before but I bet this would also make a great freezer lunch if you fully prepared it and then followed a similar freezing method as in these pizza puffs!)

Pepperoni Pizza Puffs

Ingredients

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 tsp Italian seasoning
• 3/4 cup milk
• 1 egg, lightly beaten
• 1 cup mozzarella cheese, shredded
• 4 oz (about 1 cup) pepperoni, cut into small pieces
• 1/2 cup pizza sauce
• 2 Tablespoons fresh basil, finely chopped

Directions

1. Preheat oven to 375 degrees.  Prepare a 24-cup mini muffin pan by spraying with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, and Italian seasoning.  Add the milk and egg.  Finally, stir in the mozzarella and pepperoni and then let the mixture stand for 10 minutes.
3. Give the batter a stir then divide evenly among the mini muffin cups.  Bake until puffed and golden, about 20-25 minutes.  If you intend to freeze them, remove the puffs from the pan while still warm and then arrange in a single layer on a baking sheet to freeze.  Once frozen, transfer to a ziploc freezer bag, removing as much extra air as possible.
4. When ready to serve, microwave the pizza sauce until warmed through, then stir in basil.  Serve warm puffs with pizza sauce for dipping.

Source: Barely modified from Noble Pig

Asparagus and Ham Stuffed Potatoes

Have you ever cooked a meal using just your microwave?  No, I'm not talking about TV dinners here.  I'm talking about a home-cooked from scratch meal.

Today's recipe was the perfect way to use up my remaining Easter ham meat and it was sooooo easy because it was made (almost) entirely in the microwave.  If you don't have leftover ham, you could easily use lunch meat, ham steak, or buy some of that pre-diced ham.  The whole meal is on the table in about 30 minutes and has a good mix of carbs, veggies, meat, and dairy.  Talk about getting in the entire food pyramid!

Honestly I was surprised by how much I loved these.  Just like these potatoes looked visually bursting at the seams, they were also bursting with powerful flavor bits.  I can only imagine the possibilities of this base recipe with other fillings - cheddar, broccoli and chicken; steak, caramelized onions, and blue cheese?  Oh the possibilities of quick, wholesome meals are endless!

I made a few modifications.  The biggest being substituting Greek yogurt for the sour cream.  The nutritional swap is awesome and your tastebuds won't know the difference.  I added more of it and the cheese because I love a creamy potato. For an extra punch, I added parmesan to the topping.  Divine!

Two Years Ago: Spaghetti and Meatballs
Three Years Ago: It was a breakfast themed dinner club with Country Fried Steak and a Belgian Waffle Bar with Strawberry Topping, Pancake Syrup, and more then rounded out with easy Bacon Egg and Toast Cups.

Asparagus and Ham Stuffed Potatoes

 Ingredients

• 4 medium russet potatoes (about 8 ounces each) 
• 1/2 bunch asparagus, trimmed of woody stems and cut into 1/2-inch pieces 
• 1 cup diced ham 
• 3/4 cup fat-free Greek yogurt
• 1 cup shredded Swiss cheese, divided
• 4 Tablespoons shredded parmesan cheese
• 1/2 cup chopped fresh chives or green onions, divided 
• 1/4 teaspoon salt 
• 1/4 teaspoon white or black pepper 

Directions

1. Use a fork to pierce potatoes all over. Microwave on MEDIUM, turning the potatoes once or twice, until soft, about 20 minutes. 
2. Meanwhile,steam asparagus in a steamer basket on the stove until just tender, 2 to 3 minutes. 
3. Combine the steamed asparagus with ham, Greek yogurt, 3/4 cup Swiss cheese, 6 tablespoons chives or green onions, salt and pepper in a bowl. 
4. When the potatoes are cool enough to handle, cut off the top third then gently scoop out the flesh, leaving enough to keep the sides intact; Combine with the ham mixture.
5. Place the potato shells in a microwave-safe dish and evenly divide the ham mixture among them. (They will be very well stuffed.) Top each stuffed potato with 1 tablespoon of the remaining Swiss cheese and 1 tablespoon of the Parmesan.
6. Microwave on HIGH until the filling is hot and the cheese is melted, 2 to 4 minutes. Garnish with the remaining chives or green onions.  If desired

Source: Modified from Eating Well

Easy Spicy Garlic Bread in a Pot

It's supposed to be Spring right now...I think.  But the snow outside my window tells me otherwise.  I'm hoping that it's warmer where you're living...

There's something about cold weather that makes me want to bake.  Enter this gorgeous artisan bread.  It looks like something straight out of a fancy bakery and yet I made it in my own home.  In a pot.  Free of preservatives.  And it was easy!  All it takes is a bit of patience to wait for the magic to happen.  You're rewarded with a crispy crust (how does it do that??) and fluffy interior.

Enjoy!

Three Years Ago: Creme Brulee, Chicken Bruschetta, and The Easiest White Bean Chicken Chili

Easy Spicy Garlic Bread in a Pot

Ingredients

• 1 cup (8 ounces) of warm water (between 110 and 115 degrees F) 
• 2 1/4 teaspoons active dry yeast 
• Pinch of granulated sugar 
• 4 ounces unsalted butter, melted 
• 2 Tablespoons chopped fresh herbs such as thyme, chives, rosemary, or basil (I used rosemary and basil)
• 3/4 teaspoon dried red chili flakes 
• 2 or 3 cloves of garlic, peeled and sliced 
• About 4 cups (20 ounces) bread flour, plus more for dusting the work surface 
• A few big pinches of coarse ground black pepper 
• 2 teaspoons salt 
• Olive oil, coarse sea salt, and chili flakes for topping 

Directions

1. Sprinkle yeast over warm water, add pinch of sugar and stir gently. Allow yeast and warm water to rest, foam and froth for about 5 minutes. If yeast does not foam and froth after 5 minutes, toss it and start over again with new yeast. 
2. Melt butter in a small saucepan. When butter is melted, remove from heat and add herbs, chili flake, and garlic. Set aside. 
3. Place flour in the bowl of an electric stand mixer, fitted with a bread hook. Add salt and pepper. Pour in activated yeast mixture, and butter mixture. Stir on low speed, with the dough hook, for about 10 to 12 minutes. The dough ball should clean the sides of the bowl and not stick to the bottom of the mixing bowl. The dough will be relatively smooth and supple.  
4. Place dough in a large greased bowl. Cover with plastic wrap and allow to rest in a warm place until double in size, about 1 hour. 
5. Preheat oven to 450 degrees F. 
6. When dough has doubled in size, place on a lightly floured surface and knead by hand for about 2 minutes. 
7. In a large Dutch oven, add about 2 tablespoons olive oil, to coat the bottom of the pot. Place dough in pot and use a large knife to slice a fairly deep cross into the dough. Drizzle about 3 more tablespoons of olive oil atop the bread. Sprinkle generously with coarse sea salt and pepper flakes. 
8. Cover with tight fitting lid and bake for 30 minutes. Reduce oven heat to 400 degrees F, remove lid, and allow to make for about 15-20 minutes more. Remove from oven and allow to cool until easily removed from the pan. Bread will last, well wrapped at room temperature, for up to 3 days.

Source: Joy the Baker

Recipe Swap: Taco Dip

Football season is upon us. Sadly, the only sport I actually enjoy watching is hockey and they are still on lockout (BOO). And to be honest, when it comes to watching sporting events, my favorite event is the epic eating fest of foods that are just far too bad for you. When else is it considered acceptable to park yourself in front of a tv and eat tons of greasy chips, dips, and other unhealthy yet awesome foods?

This recipe swap theme was Game Day and I submitted the Outback copycat Blooming Onion with Dipping Sauce recipe. I received a traditional Taco Dip from Nicole at Cookies on Friday. It's a recipe of unknown origins that has been handed down through the family.

Though I've eaten taco dips many times before, I've never made one.  Since there was no game for me to watch, after having a few generously dipped chips and staying true to the recipe, I ended up turning this into a taco salad dinner. Somehow this made me feel like it was an acceptable meal but I still ate far to much of it. It's like crack. So creamy and addicting even with fat-free and low-fat substitutions!  It's also amazingly simple to put together.  Yum.

Checkout the rest of the swap submissions in the blog hop below and thanks as usual to Sarah at Taste of Home Cooking for hosting!

One Year Ago: Cheesy Chili Mac
Three Years Ago: Peanut Butter Cup Brownies

Taco Dip

Ingredients

• 1 pound ground beef or turkey 
• 1 package taco seasoning (I used a low-sodium version)
• 15 ounce can refried beans (I used a fat-free version)
• 1-1/2 cups sour cream (I used a low-fat version)
• 1 cup shredded cheddar or Mexican blend cheese 
• Toppings: Sliced olives, chopped tomatoes, shredded lettuce, red onions, jalapeno peppers
• Tortilla Chips

Directions

1. Preheat oven to 350 degrees. Have a large pie plate ready.
2. In a medium skillet, cook the ground beef over medium high heat. Drain the meat and add the taco seasoning as the package directs. Allow to cool slightly.
3. Spread the refried beans in the pie plate. Top with the ground beef. Top with a layer of sour cream and then with the cheese.
4. Bake for 15-20 minutes, until the cheese is melted and all ingredients are heated through. Top with desired toppings before serving. 

Source: Submitted by Nicole at Cookies on Friday

Guest Post by Coffee and Cannolis: Mini Frittatas

Any coffee lovers out there?  How about cannolis?

Well, like I said in my last post, I'm not much of a coffee drinker but I do LOVE cannolis (Umm have you been to Mike's Pastry in Boston? Yum!).  I also am a fan of  Coffee and Cannolis!  Angie, the voice behind this blog, is another What's Cooking message board member but I only recently started following her myself.
She had my attention at her Baked Cinnamon Sugar Churros (I had tried a fried Churro Bites recipe but am always looking for equally delicious baked versions of fried foods).  After that point, I went back and pursued her other recipes.  I bookmarked a couple recipes that I know my peanut butter, dessert loving husband would go crazy over: Peanut Butter Cup Cheesecake with Pretzel Crust and Peanut Butterfinger Mini Cheesecakes.  I honestly don't know which one would he'd like more but can say that they'll definitely be contenders for future birthday cakes.  I also saw Angie post a recipe for Fruit Salsa with Cinnamon Chips, one that I love but realized I have never shared on my own blog.

Today she has chosen to share a super easy savory recipe and she must have read my mind because I love breakfast foods!  I love a good frittata or quiche but my egg-hating husband would never go for it.  This recipe would work well in my house because I could eat a few and then freeze the rest for later.  I can also add whatever leftover veggies and meats I have for customized flavors.  Awesome! It'll get filed right next to the Bacon Egg and Toast Cups for quick, bite-sized eggy breakfast treats.

One Year Ago: Peanut Butter Cup Chocolate Cheesecake - A past birthday cake for my husband...and it was 9 LAYERS high!
Three Years Ago: Cha Cha's White Chicken Chili

-----------------------------------------------------------------------------

Hi!  My name is Angie from Coffee and Cannolis, and I’m so excited to be able to guest post today on Christine’s Kitchen Chronicles!  I have been following Christine for a few years now, so it’s an honor to be able to help her out with a post while she’s busy!  (And PS – have you seen that S’Mores Pizza?  I cannot wait to try it!)

Since you may not know me – a few things… I am a (new) mom to 15-month-old Tyler, who takes up A LOT of my time, but I wouldn’t have it any other way!  With what little free time I get, I enjoy baking and cooking (and Pinterest, Netflix Instant Queue, reading…).  Since my free time has been cut significantly, I’ve learned to take some shortcuts, make adjustments, and that I don’t have to get a completely gourmet meal on the table every night.  My new goal (aside from just getting the kid to eat!) is to create REAL food that anyone can make.  Quickly and easily, with as few convenience foods as possible.  I wish I were superwoman, but alas I am not.

In efforts to save some time in the kitchen while still getting a healthy breakfast in my son’s tummy, I’ve discovered my love of these mini frittatas!  I like to make them on Sunday during nap time, or even once he’s down for the night, and freeze them to grab throughout the week.  Not only are they quick and freezer-friendly, they’re very versatile.  Your kids LOVE broccoli?  Throw some in.  You have a kid like mine that loves turkey sausage and super sharp white cheddar cheese?  Well, good news – these are fantastic with sausage and cheese!

Mini Frittatas

Ingredients:

• 8 large eggs
• ½ cup milk or half and half
• Salt and Pepper
• Assorted Mix Ins, such as: Shredded Cheese, Cooked Sausage Crumbles, Diced Peppers, Diced Steamed Broccoli

Directions:

1. Preheat oven to 350 degrees and coat a 12-cup muffin tin with non-stick cooking spray
2. Whisk together eggs, milk and salt and pepper in a large bowl.  Evenly distribute egg mixture among the 12 muffin cups.  Add about 2 tablespoons of mix-ins to each cup.
3. Bake about 20-25 minutes until the eggs are puffy and the edges are golden brown.  (If necessary, run a butter knife around the edges to loosen before removing from pan). 

Makes 12-mini frittatas

* These can be frozen in a freezer-weight bag.  To defrost I pull them out and keep in the fridge overnight, and just microwave for 10 seconds for my son, 30-45 seconds for me!

Source: Disney’s Family Fun

Guest Post by The Barbee Housewife: Chicken Bacon Ranch Taquitos

So what did you think of my latest Secret Recipe Club post on Monday?  It was nice to be back and "talking" with you again, even if it was scheduled in advance.  By now, I've now jetted off to my second Asian destination...but still a few days yet before I get to come home.

And so continues the series of guest posters.  We're on #3 of 6 so the fun is still just beginning!  Caroline of The Barbee Housewife is another What's Cooking message board member.

For her post, she chose to share a taquito recipe.  Now, I have tried the Baked Creamy Chicken Taquitos that have been floating around the blogosphere before and enjoyed them (freeze well, too!).  I can't wait to try this version as well because can you really go wrong with the addition of bacon?  No, you cannot.  Plus, it gives me another reason to use my Homemade Hidden Valley Ranch Seasoning!

Other things that caught my eye on Caroline's blog?  Pig Candy (Candied Bacon), Orange and Rosemary Pork Tenderloin, and S'mores Popcorn!  Looks like I'll have quite a bit of cooking to do once I return home!

One Year Ago: Potato and Tomato Gratin and Foil-Baked Fish with Black Beans and Corn (featured on Once a Month Mom's freezer cooking May 2012 Diet Menu!)

-----------------------------------------------------------------------------

Hi, I am Caroline, of The Barbee Housewife, and I have the great honor of featuring on Christine's Kitchen Chronicles today, and I am so excited! My blog is a way for me to share my love for cooking with the world, because otherwise it would only be for my husband and myself, which seemed like a shame to me. We love to entertain at the Barbee household so on my blog you will find a lot of delicious appetizers that will impress others and the ease of the preparation will be just our secret!

Today, I am going to share one of our very favorite appetizers, chicken bacon ranch taquitos. The ingredients in the name say it all, who couldn't like these? It is perfect for a crowd, they are delicious and I think even your pickiest eaters will love them. These are a win-win situation because you can prep them before hand and just throw in the oven minutes before your guests arrive so you will have your house smelling amazing. Did I just say throw in the oven and taquitos? That is right, a good, ole' fashioned favorite baked instead of fried, and you will not miss the fried one bit, I can promise you that.  This recipe is for a party appetizer so it makes twenty, however,  it can easily be halved!

Chicken Bacon Ranch Taquitos
Source: Carrie's Sweet Life, via Six Sisters' Stuff

Ingredients:

• 1 package of Cream Cheese, 8 oz. softened
• 12 slices of Bacon, cooked and crumbled
• 4 cups of Chicken, cooked and shredded, Rotisserie Chicken is perfect for this
• 1 packet of Ranch Dressing Mix
• 2 cups of Monterrey Jack Cheese, shredded
• 3-4 tablespoons of Green Onions, chopped
• 20 Flour Tortillas, 6-inch size
• Salt
• Non-Stick Cooking Spray

Directions:

1. First, pre-heat your oven to 425 degrees.
2. Next, get out a large baking sheet and line it with aluminum foil. Spray it with your non-stick cooking spray.
3. Now, get out a large bowl. Mix together the cream cheese, bacon, chicken, ranch dressing mix, cheese, and green onions. Make sure all of these ingredients are combined well so you get some in each bite.
4. Now, you are going to roll these taquitos one at a time so get ready. Have one tortilla and place 2-3 tablespoons of the mixture in each taquito and roll it up. Place it seam-side down on the cooking sheet. Repeat until all of your tortillas are made and no mixture is left to spare.
5. Next, spray the tops of the taquitos with your non-stick cooking spray and sprinkle with a little bit of salt.
6. Finally, place in the oven and bake for 15-20 minutes for the last 30 seconds-1 minute change the temperature on your oven from bake to broil so these taquitos will get a nice browning on top.
7. When you pull them out of the oven, let cool and then slice in half diagonally and serve with ranch dressing for dipping.

Enjoy!

Happy Cooking,
The Barbee Housewife

Mini Corn Dog Muffins

Hi, it's me!  Bet you weren't expecting me after I told you I was leaving, huh?  Well it turns out that my scheduled guest poster for today, Erika of Teenage Taste, had a family emergency and ended up not being able to complete her post to share on my blog today.  I really LOVE her blog so still think you should check it out anyway.  She had me for Secret Recipe Club once and took some beautiful photos of my Cheddar Cauliflower Soup.  Plus, pretty much everything she posts just looks incredibly delicious.  The part I think is the coolest?  She's still in high school!  My what talent Erika has and I know she will go far in life :).

But that left me with a hole in my blog lineup at about 10PM on Sunday.  Thank goodness I have a stockpile of posts!  Today, I'm choosing to share a very simple recipe with you.  And one that's PERFECT for Monday night football in case you need something to nosh on during the big game (WHO DEY!).

It's also a great quick meal to bring to new parents.  They freeze well (zap them in the microwave to refresh!) and their bite-sized nature makes them easy to pop in your mouth with one hand (sans plate) as you try to maneuver a baby with the other.  Just ask my friends Sigmund and Kristen whom I brought these little muffins all way from Cincinnati to New York City to Boston when I visited them and their new baby earlier this Summer.

The first time I made them was to give away and Chris was so sad that they weren't for us.  Given I had leftover buttermilk and needed a quick dinner, they made the menu for just us to enjoy.  We love these muffins and found it hard to not eat the entire pan (I make half a recipe).  They taste just like corn dogs but are bite-sized and healthier because they're not fried.  The funniest part of all was when I plated mine with ketchup and mustard, Chris' arch enemy.  He was so grossed out that when we sat down for dinner together, he ate and talked to me with his eyes closed the whole time!  Silly hubby!

Looking for more game day foods?  Try...

• Football Snackadium - The ULTIMATE in football party foods made on a smaller scale
• Spicy Sausage Dip
• Hot Spinach and Artichoke Dip
• Blooming Onion with Dipping Sauce - Just like Outback Steakhouse
• Pizza Bites
• Ham, Cheese, and Green Pepper Pretzel Bites
• Southwestern Stuffed Sweet Potatoes

Three Years Ago: Finn Nisu Bread

Okay, signing out for now.  Guest posters coming up next!

Mini Corn Dog Muffins

Yields: 48 mini muffins

Ingredients

• 1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 8-10 hot dogs, cut into 1" bites

Directions

1. Preheat oven to 375F.  Spray a mini muffin pan with non-stick cooking spray.
2. Combine the butter and sugar in a bowl and whisk to combine.  Add the eggs and whisk together.  Add the buttermilk and whisk again.
3. In a separate bowl, combine baking soda, cornmeal, flour, and salt.  Stir to combine.  Whisk the wet ingredients into the dry in two batches.
4. Spoon 1 Tablespoon of batter into each prepared mini muffin cup.  Place one hot dog bite into the middle of each cup.
5. Bake for 8-12 minutes or until cornbread is golden brown.  Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator and reheat for 20-30 seconds before serving.  Can also be frozen and reheated!

Source: Iowa Girl Eats

Crazy Cooking Challenge: Hidden Valley Ranch Seasoning

I'm excited to be participating in my first ever Mom's Crazy Cooking Challenge.  I've seen other bloggers doing this and it seemed like fun.  Basically the concept is that each month there is a set theme and participating bloggers go off and make something related to that theme.  Then on the 7th of each month the real fun begins because everyone reveals their challenge recipe and the blog hop begins!

For this challenge, we had two, yes TWO days to complete it. But thankfully it was easy.  I took a little liberty in this challenge in that I didn't make it fully into the dressing/dip...simply because I didn't have any mayo, sour cream, or even yogurt (a first!) in the house to do so.  Besides, now this seasoning can really show off its versatility as a dressing, dip, or seasoning for things like meats and potatoes.  It's completely homemade and literally took a minute to whip up from pantry ingredients.  One step to the recipe.  Seriously.  You'll never go back to the packaged stuff again!

I didn't have garlic salt or onion salt as the original recipe calls for so just used more regular garlic and onion powders and added roughly 1 tsp of salt.  I figure you can always add more later depending on your final application!

Upcoming challenges:

October 7, 2012 - APPLE PIE

November 7, 2012 - STUFFING Recipes
December 7, 2012 - PERFECT SUGAR COOKIE

Hidden Valley Ranch Seasoning

Yields: ~1/2 cup

Ingredients

• 4 saltine crackers (I only had Ritz crackers around today...time to go to the store!)
• 4 Tbsp dried parsley
• 4 Tbsp dry minced onion
• 1/2 Tbsp dill weed
• 1.5 Tbsp onion powder
• 1.5 Tbsp garlic powder
• 1 tsp salt

Directions

1. Add all ingredients into the bowl of a food processor or blender and process until you form fine particles.  (I LOVE the Cuisinart Smart Stick Hand Blender with Whisk and Chopper Attachments...so versatile and the perfect size for this application!)

To make into Ranch Dressing: Add 1 Tablespoon of the ranch seasoning to 1 cup of mayonnaise + 1 cup of buttermilk.  Stir to combine and if necessary, season with salt and pepper.

Source: Modified from Kayotic Kitchen

Product Review and Giveaway: Daelia's Beer Flats

Remember the good people at Daelia's that gave me those incredibly delicious Biscuits for Cheese to review and giveaway?  Well, they added some new products to their lineup last month and they sent me some to review.  Furthermore, one of you lucky readers get another chance to win some free yummies, too!

This product is called Beer Flats and they come in two flavors: Porter and Pilsner.  These are artisanal flatbread crackers that are made with whole grains, craft beer, and butter.  They are suggested to be served with cheese, cured meats, and/or dips alongside a good craft beer.  I kept things simple time and served my Beer Flats with pre-made Sabra Classic Hummus (another favorite product of mine...hmmm...think they'll send me some to review, too?) and a block of Maple Cheddar Cheese.

Photo Credit: Emily H.

Let's start with aesthetics.  I like the packaging.  The window makes it easy to see what the product looks like inside before you buy it and the tray keeps the crackers all tidy and helps to prevent breakage (ugh, hate broken crackers!).  The porter is the darker colored cracker while the pilsner is the light one.  Both look quite robust and I love the flecks of bubbly texture and salt.

After tasting Daelia's Biscuits for Cheese which I feel is much more "frou frou" and filled with many different complementing flavors I have to be honest and say that these fell a little flat for me (Oof, forgive the pun!).  

The Pilsner was especially light in flavor on its own with just a hint of sweetness and a bit of buttery flavor.  Very much like a large, plain pita chip and needing a pairing with quite a bit more oomph than what I had offered.  I personally enjoyed the Porter much better.  It had a wonderful rye flavor (did I mention I'm a sucker for rye?) though both Emily and Scott felt the flavor was too pungent (they are non-rye lovers...boo!...no wait...yah!  More for me!).  I would love to serve the Porter in the future with this Hot Reuben Dip that's still on my "to make" list.  I think the flavors would work perfectly together and would be a great twist from the standard Rye bread pairing.  My mouth waters just thinking about this...

So there you have it.  My honest opinion on the latest offering from Daelia's.  If I were you, I'd consider picking up the Porter Beer Flats from your local specialty store or Amazon and making the Hot Reuben Dip for poker night or the big game or something.  Or, you could just enter to win some free Beer Flats here because Daelia's and I love you...

How to Enter

To enter to win a set of four (4) packages of Daelia's Beer Flats (two of each flavor: Porter and Pilsner; Approximate retail value of $32):

MANDATORY: Tell me which flavor of Daelia's Beer Flat you look forward to trying the most and what you'd serve it with.

You can receive UP TO THREE ADDITIONAL ENTRIES to win by doing any or all of the following:

1. Follow them on twitter @BeerFlats. Come back to let me know you've followed me in an additional comment to score an extra entry.  (The additional comment part is really important!).
2. Follow me on Twitter @ChrissesKitchen.  Come back to let me know you've followed me in an additional comment to score an extra entry.  If you're already following me, let me know too so my loyal readers get credit!
3. Tweet the following about the giveaway: “RT @ChrissesKitchen @BeerFlats: #Win Daelia's Beer Flats #giveaway: http://tinyurl.com/d4o4rgp #beerflats”.  Come back and let me know you've shared in an additional comment.

Last but not least, Daelia's Beer Flats and I would love if you'd follow us on Facebook too but we can't give you a credit for entry for that because it's now against their terms and conditions.  So, you'd follow us out of the kindness of your heart ;).  Follow Beer Flats.  Follow Christine's Kitchen Chronicles.

Deadline: Friday, August 17, 2012 at 11:59pm EST.

Eligibility and Winner: Sorry, this contest is only open to those in the Contiguous 48 United States and Canada.  The winner will be chosen at random using random.org and announced in a blog post by 12:00PM (noon) EST on Saturday, August 18, 2012.  To claim the prize, the winner must email me at christineskitchenchronicles@gmail.com.  If the winner does not respond within 48 hours of being announced, another winner will be selected.

Thanks for reading (and tell all your friends)!
Christine

Disclosure - This blog is a personal blog written and edited by Christine @ Christine's Kitchen Chronicles. The owner(s) of this blog was compensated with free products to provide an opinion on the products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

BLT Corn Salad Wrap

And so continues Emily and my Summer Seasonal Fruit and Veggies Extravaganza.  We followed our refreshing Watermelon Slush mocktails with another refreshing, barely cooked dish.  

Emily and I must have been on the same wavelength because this recipe was on both of our radars.  I like how we often think alike when it comes to food  :).  Summer tomatoes and corn are no brainers to include in this theme and having the boys give the corn some charred flavor on the grill keeps things cool in the kitchen.  Add avocado and bacon then serve it in a lettuce leaf and you have yourself a deliciously fresh finger food!

On Thursday you get a bonus post for the week- another product review+giveaway!  Then, on Friday you get the main course from Emily and my Summer Seasonal Fruit and Veggie Extravaganza before we finish off with two desserts next week.

Can't get enough lettuce wraps?  Try this Chorizo and Sweet Potato Lettuce Wrap or Asian Lettuce Wrap!

One Year Ago: Jerk Chicken with Mango Cilantro Relish

BLT Corn Salad Wrap

Photo Credit: Emily H.

Yields: 5 cups of corn mixture

Ingredients

• 3 ears of corn, shucked of their husks and silk
• 1 cup cherry tomatoes, sliced in half
• 1/2 cup chopped green onions
• 1 avocado, diced
• 3 sliced crisp cooked bacon, diced
• juice of 1 lime
• about 1 tablespoon olive oil
• salt and pepper to taste
• a good sprinkling of chili powder and smokey paprika
• butter lettuce or iceberg lettuce leaves
• hot sauce and sour cream for topping

Directions

1. Over a gas burner or grill, char raw shucked corn.  Rotate corn until cob is charred on all sides.  Allow corn to cool before slicing corn kernels from the cob.
2. Add corn kernels to a medium bowl.  Add sliced cherry tomatoes, green onion, diced avocado, and diced bacon.  Squeeze in lime juice.  Add olive oil, salt, pepper, and slices.  Stir to combine.  Taste and adjust seasoning as needed.
3. Rinse and clean individual lettuce leaves.  Serve alongside a bowl of corn salad.  To serve, scoop corn salad into lettuce leaves, top with hot sauce, sour cream, fold up like a taco and enjoy!

Source: Joy the Baker

This recipe was a Tasty Treasure at Fantastical Sharing of Recipes!

Parmesan Crusted Goat Cheese with Basil Oil

Remember that goat cheese ball that the girls were raving about at my spa party last week?  They claimed it was the perfect accompaniment to all flavors of Daelia's Biscuits for Cheese that we sampled and I promised to share the recipe with you all.

It has a tangy flavor from the goat cheese and a little bit of sharp nuttiness from the parmesan.   The ball sits in a pretty bright green pool of basil oil for presentation.  If I had a good crusty bread I'd dip it in there but otherwise you could simplify and do without missing it too much.

By the way, have you entered to win your own Daelia's Biscuits for Cheese yet?  The giveaway ends on Friday, 7/13 so don't miss your chance!

One Year Ago: 7 Layer Taco Pie with Cornmeal Crust
Two Years Ago: Sauceless Garden Lasagna

Parmesan Crusted Goat Cheese with Basil Oil

Photo Credit: Emily H.

Ingredients:

For the Goat Cheese:

• ½ oz. Parmesan cheese
• ¼ cup panko breadcrumbs
• Freshly ground pepper
• 4 oz. semi-firm plain goat cheese
• 1 clove garlic, finely minced
• ¼ tsp. coarse salt, plus more to taste

For the Basil Oil:

• ¼ cup fresh basil leaves
• 1 clove garlic, finely minced
• ¼ cup extra-virgin olive oil

Directions:

1. Place the parmesan in the bowl of a food processor.  Pulse until finely ground.  Add the panko to the bowl and pulse a few more times so the cheese and crumbs have an even, fine texture.  Season with freshly ground pepper to taste.  Transfer to a shallow plate or bowl.  Wipe out the bowl of the food processor.
2. Place the goat cheese in a small bowl.  Sprinkle the salt over the minced garlic and smash the mixture together with a fork or the side of a chef’s knife until it forms a paste.  Add the garlic paste to the bowl with the goat cheese and season with salt and pepper to taste.  Stir the mixture together until smooth and well blended.  Form the goat cheese mixture into a round ball.  Roll the ball in the Parmesan-panko mixture until well coated.  Cover in plastic wrap and refrigerate.
3. To make the basil oil, bring a small saucepan of water to a boil.  Add the basil leaves to the pot and boil for 30 seconds.  Drain and rinse immediately with cold water.  Blot the basil leaves with a towel to remove all of the excess water.  Add the basil leaves and the garlic to the bowl of the food processor.  Pulse until finely minced.  Scrape down the sides of the bowl.  With the food processor running, add the oil through the feed tube in a steady stream.  Continue processing until the mixture is well blended and the oil takes on a green hue.  Strain the oil mixture through a fine mesh sieve onto a serving plate.  Place the ball of goat cheese in the center of the basil oil.  Garnish with additional fresh basil if desired.  Serve with any flavor Daelia's Biscuits for Cheese (recommended!) or baguette slices.

Source: Annie's Eats

Product Review and Giveaway: Daelia's Biscuits for Cheese

Well it has certainly been awhile since I've had a giveaway, huh?  The last one I did was an autographed copy of Pioneer Woman Cooks and that was paid for out of my own pocket because I love my readers.

Imagine my excitement when I received my first sponsored giveaway offer!  It sure does make me feel like a more special blog in this big worldwide web.  Daelia's Biscuits for Cheese found me through FoodBuzz and offered to send me a sample pack (six packages total - two of each flavor, 15 biscuits per pack) of their gourmet biscuits in exchange for a review of their products.  But it gets even better, they also offered to mail one of my lucky readers the same box of deliciousness!  The cherry on top is that they are locally based Cincinnati company - my beloved hometown!  Of course I had to say yes!

About the Product

They say that you eat with your eyes and these Daelia's Biscuits for Cheese are certainly a visual treat with their large chunks of fruit and nuts in every bite!  Totally amazing and not sure I can go back to plain old crackers again.  Photo Credit: Emily H.

Here's a bit more about their company, in their own words:

Daelia’s Biscuits for Cheese were created to enhance the cheese eating experience, whether the cheese is made locally or imported from around the world. Launched in 2009 at the American Cheese Society Conference in Austin, Daelia’s Biscuits for Cheese is still a new company. We currently offer three biscuits – Almond Raisin, Hazelnut Fig, and Pumpkin Seed Rye. All biscuits are twice baked and made in small batches to guarantee the perfect texture.  They also contain carefully selected fruits, seeds, and nuts, and pair well with a variety of specialty cheeses. Our biscuits are all natural, high in fiber, low in sodium and crunchy – the perfect addition to any cheese plate.

Our biscuits are available in Whole Foods nationwide and various independent cheese shops. They can also be purchased online at www.igourmet.com.

 

Putting the Product to the Test 

I served my Daelia's Biscuits for Cheese at a spa and chick flick girls night.  My girlfriends and I had a blast and you really can't go wrong getting pampered with a mani while you have biscuits, cheese, and let's not forget the wine in hand!  

Based on suggestions from Daelia's, I provided 4 different cheeses: Baby Brie, Sharp Cheddar, Blue Cheese, and Parmesan Crusted Goat Cheese with Basil Oil (stay tuned for the recipe!) to pair with the biscuits.  I had originally wanted to do all different types of cheese balls (including Blue Cheese and Caramelized Balsamic Onions as well as Cheddar with Pecans and Bourbon) but decided to keep it mostly classic for this tasting...perhaps next time!  It's a good thing I kept the Goat Cheese ball in the mix though because it quickly became the favorite, almost stealing the show!

Gotta know the recommended pairings!  Photo Credit: Emily H.

Mmmm say "cheese" (and wine!...served in hot pink glasses!)!  Photo Credit: Emily H.

The now famous Parmesan Crusted Goat Cheese with Basil Oil AKA Goat Cheese Ball.  Seriously, come back soon to get the recipe because you'll be kicking yourself otherwise!  Paired well with...well, everything!  Photo Credit: Emily H.

So What'd We Think?

The crowd favorite seemed to be the Almond Raisin biscuits (by a hair!) and while those were pretty darn delicious, I actually found myself having a slight preference for the Hazelnut Fig.  Of course, all three were pretty darn delicious!  Here's what my girls and I had to say:

"I loved the sweetness and chewy texture of the fruit contrasting with the crunch of the nuts, seeds, and biscuit itself.  Eaten alone (and it's definitely worthy of that!) it's much like a biscotti.  When you pair it with cheese a symphony of flavors and textures come together in your mouth making it very very happy.  I mean really, if you think about it, these biscuits are quite genius.  Fruits and nuts are already typical cheeseboard accompaniments and Daelia's has taken the liberty to combine them into a single sturdy biscuit DESIGNED to complement all kinds of cheese!  These aren't going to break from the weight of the cheese or knife like a regular cracker sometimes does (I hate that!).   My favorite was the Hazelnut Fig paired with Blue Cheese (I LOVE a pungent blue!).  Almond Raisin was a close second and I did appreciate how versatile that particular biscuit flavor was (by the way, was I the only one that detected a slight hint of cracked pepper in it??).  Speaking of versatility...and shameless plug...but that Parmesan Crusted Goat Cheese Ball worked on everything, too!!  Last but not least, Pumpkin Seed with Rye had a more subtle flavor than the others and no sweetness...which I missed after tasting the other two but you really can't go wrong with any of the three flavors.  Overall I recommend Daelia's Biscuits for Cheese and am not sure I can go back to regular crackers after tasting these!" -Christine

"The biscuits were a great twist on boring crackers. I love cheese and crackers, but the cracker is usually just a way to deliver the cheese to my mouth. These biscuits changed things. The biscuits pair perfectly with the cheeses suggested - especially the Almond Raisin with Christine's goat cheese ball (Christine you should post that recipe too)!"  -Vanessa

"My favorite was the Almond Raisin with the cheddar. The Salty cheese and sweets cracker is a good contrast.  I think they were complimentary to the cheese but not overwhelming. The cheese is definitely still the main star of the show when they are paired together." -Tinlee

"I guess my favorite was the Almond Raisin -- It was delicious with all of the cheeses ;).  For me, I just like the cheeses in general -- the delivery device is more or less irrelevant. Lol. Overall, however, I don't think I'd ever buy these -- we discussed that they were reminiscent of biscotti, and quite frankly, I just like biscotti better." -Anonymous

"I thought the biscuits paired beautifully with the cheese.  Each biscuit had a very distinct flavor and you could definitely taste the ingredients.  My favorite was the Hazelnut Fig. The biscuits reminded me very much of thinly sliced biscotti. They are definitely a classier upgrade to traditional crackers :)" -Jackie

Is your mouth watering yet?  Because it should be.  Now, time to learn how to WIN some biscuits of your own!  (That is why you're here after all, right?)

How to Enter

To enter to win a set of six (6) packages of Daelia's Biscuits for Cheese (two of each flavor: Almond Raisin, Hazelnut Fig, and Pumpkin Seed with Rye; Retail Value approximately $36):

MANDATORY: Follow them on twitter @DaeliasBiscuits and leave a comment here on my blog letting me know that you did.

You can receive UP TO THREE ADDITIONAL ENTRIES to win by doing any or all of the following:

1. Follow me on Twitter @ChrissesKitchen.  Come back to let me know you've followed me in an additional comment to score an extra entry.  (The additional comment part is really important!).  If you're already following me, let me know too so my loyal readers get credit!
2. Tweet the following about the giveaway: “RT @ChrissesKitchen @DaeliasBiscuits: #Win Daelia's Biscuits for Cheese #giveaway: http://tinyurl.com/72yyyvj #biscuitsforcheese #noms”.  Come back and let me know you've shared in an additional comment.
3. Tell me which Daelia's Biscuit you look forward to trying the most and what type of cheese you'd pair it with.  Leave me an additional comment for another entry.

Last but not least, Daelia's Biscuits for Cheese and I would love if you'd follow us on Facebook too but we can't give you a credit for entry for that because it's now against their terms and conditions.  So, you'd follow us out of the kindness of your heart ;).  Follow Daelia's Biscuits for Cheese.  Follow Christine's Kitchen Chronicles (I just passed over 100 fans - THANK YOU!).

Deadline: Friday, July 13, 2012 at 11:59pm EST.

Eligibility and Winner: Sorry, this contest is only open to those in the Contiguous 48 United States and Canada.  The winner will be chosen at random using random.org and announced in a blog post by 12:00PM (noon) EST on Saturday, July 14, 2012.  To claim the prize, the winner must email me at christineskitchenchronicles@gmail.com.  If the winner does not respond within 48 hours of being announced, another winner will be selected.

Thanks for reading (and tell all your friends)!
Christine

Disclosure - This blog is a personal blog written and edited by Christine @ Christine's Kitchen Chronicles. The owner(s) of this blog was compensated with free products to provide an opinion on the products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

Smoked Salmon Tea Sandwiches

These dainty little tea sandwiches were delightful at my friend Jackie's bridal shower and though very simple, would make the British Royals proud.

At first when I looked at the recipe I had to do a double take on the butter for a couple of reasons: 1) 1 teaspoon per slice of bread?? and 2) unsalted?  Well, after some thought, the reason for the latter was clear to me - smoked salmon is salty so you don't need any from the butter, too.  As for the entire teaspoon of butter on each bread slice...I just couldn't bring myself to do that.  When I researched the rationale, tea sandwiches are usually heavily buttered because it supposedly provides structure for the bread.  For the calories though, I was willing to take my chances and am happy to report that I was able to get away with using about 1/2 teaspoon per slice of bread.

If you're making a lot of sandwiches like I did (13 in total!), you will probably want to do it assembly line style buttering all the bread first, then moving on to the cream cheese, then finally the salmon and cutting.  After taking a couple sandwiches all the way through from start to finish I realized it was a mess and not so effective since handling the salmon made my hands pretty slimy.

I'm a little anal and actually weighed out my cream cheese and salmon as I put them on my bread slices (mostly because I didn't want to run out before I had made enough sandwiches because I bought just enough!).  If you're trying to stretch your dollar, you can get away with using less of both (about 0.8 oz cream cheese and 1.3 oz salmon seemed okay to me).  The end product will not suffer as there is plenty of flavor to go around.  Oh, and I couldn't resist but to add fresh cracked pepper and a few squeezes of lemon juice to brighten the flavor.

Three Years Ago: Peanut Butter Cookie Treats

Smoked Salmon Tea Sandwiches

Photo Credit: Emily H.

Ingredients:

• 2 small slices bread (I used white and wheat sandwich breads for variety and less waste on cutting since the edges are straight instead of round on top)
• 1 teaspoons unsalted butter, softened
• 1 tablespoon minced fresh dill
• 1 ounce low fat cream cheese, softened
• 1.3-2 ounces smoked salmon
• Lemon juice (optional)
• Pepper (optional)

Directions:

1. Spread one teaspoon of butter on one side of each slice of bread. 
2. Mix the dill into the cream cheese. If desired, add a few squeezes of lemon juice and freshly ground pepper to taste.  Spread the cream cheese on the buttered sides of bread. 
3. Layer the salmon on the cream cheese on one slice of bread, and cover with other bread slice. 
4. Cut the crusts off the sandwich and then on the diagonals to create four triangles.

Source: Slightly modified from About.com