Three-Cheese Twists

These cheese twists are absolutely fantastic.

They would be a great compliment to any meal, especially Italian dishes.
I ended up only making half of this recipe, 2 dozen twists for 2 people is a lot of leftovers.

(Sorry for the photo, I can't seem to get my finished photo to upload.  But doesn't these twists look delish even prior to cooking?!?!)

Three-Cheese Twists

(Adapted from Taste of Home – Heartwarming Soups)

INGREDIENTS

½ c. butter, melted

¼ t. garlic salt

1½ c. finely shredded cheddar cheese

1½ c. finely shredded part-skim mozzarella cheese

¾ c. grated Parmesan cheese

1 T. dried parsley flakes

24 frozen bread dough dinner rolls, thawed

In a shallow bowl, combine butter and garlic salt. In another shallow bowl, combine cheeses and parsley. On a lightly floured surface, roll each dinner roll into a 10-in. rope. Dip in butter mixture, then in cheese mixture.

Fold each rope in half and twist twice; pinch the ends together to seal. Place 2-in. apart on greased baking sheets. Cover and let rise in a warm place until alost doubled, about 30 minutes.

Bake at 350º for 15 minutes or until golden brown.

Yield: 2 dozen

Mini Meatball Sandwiches

Matt and I love meatballs.

Whether it be a meatball sub, meatballs served as a finger food,

or spaghetti with meatballs, we love them all.

I had been perusing the Pioneer Woman Tasty Kitchen website when I happened upon this recipe.

I made a few tweaks here and there. (see below recipe for my adpatations)

This recipe as a whole was fantastic and rather quick meal.

I was surprised at how fast the meatballs were done.

I will say that I was rather stressed about having to touch the meat and mix by hands.

But I overcame my fear and rolled up my sleeves and tackled the turkey with the best of them!

*gasp!*

My mother would be so proud.

Please excuse the horrible appearance of myself.  I look horrible....and my arms look like they are about to eat the top of my tank.  PLEASE IGNORE me....just focus on the fact that my hands are in the meat mixure. 

I rolled all of these BY MYSELF!

*pardon me while I try to keep from gagging.*

Meat-a-Balls cooking away.

First batch of meatballs done, prior to having the marinara poured on them.

Voila!  Finished product.  I realize now I should have left the top off one of them.  O-well.

I also promise that they are actually on a plate, it's just clear.

Mini Meatball Sandwiches

(Adapted from the The Pioneer Woman Cooks)

INGREDIENTS

1lb Turkey

½ c. Panko

1 garlic clove, minced

½ t. salt

½ t. pepper

½ FF milk

2T olive oil

½ whole medium onion, diced

1 jar marinara (homemade or store bought)

12 dinner rolls

4 slices Provolone Cheese

Mix meat with bread crumbs, garlic, salt, pepper and milk. Knead together with hands. Roll into heaping tablespoon-sized balls.

Heat olive oil in a large skillet over medium heat.  Add onions and cook for 1 minute.   Add meatballs with the onions and brown for 1 minute.  Pour in marinara sauce, shake pan to mix. Put lid on and simmer for 20 minutes.

Cut dinner rolls in half. Place wedge of Provolone cheese on the top and bottom halves.   Spoon meatball and sauce onto  the bottom bun.   Top with other half of bun.

Serve immediately.

MY ADAPTATIONS:
* The original recipie calls for ground chuck, but I opted to use ground turkey to make it a little healthier.

* I also used fat-free milk instead of whole milk.

* I threw in a little marjoram, fennel seed and oregano to give them a little more of an Italian flare.

Low Country Shirmp Pilaf

Matt really likes cajun and low country type foods.

I really like the spicy flavors in those foods. 

I'm not a huge fan of gumbos or jambalyas, but I will eat them.

It's the "kick" I really enjoy. 

I happened upon this recipe one day while searching for something for dinner.

I knew that we would both love it.

And I was right.

Low Country Shrimp Pilaf

(Adapted from Cooking Light Magazine)

INGREDIENTS
1 ½ T canola oil (I used EVOO)
1 ½ c. green pepper, diced
1 c. onion, diced
1 T. minced garlic
2 t. Old Bay Seasoning
1 lb Shrimp
½ c. white wine
¾ c. water w/ chicken bouillon
1 ½ c. white rice (I used brown rice)
2 T. thyme, divided
1 can Rotel (14.5oz) Tomatoes with Jalapenos

Heat oil, add pepper & onion. Sauté 2 minutes. Add garlic and Old Bay Seasoning, sauté 1 minute. Add shrimp, wine, water/bouillon and bring to a boil. Stir in rice, cover and remove from heat. Let stand until liquid is absorbed.

After liquid is absorbed, place the pan back over medium heat. Stir in 1T thyme and tomatoes. Cook for 2 minutes or until completely heated. Sprinkle with remaining thyme.

Yeild:  4 Servings

Serving Size: 1 ½ cups

NUTRITIONAL INFORMATION:

Calories:  365

Fat:  8g
Protein:  27.8g

Carbohydrate:  44.7g

Fiber:  3.9g

Cholesterol:  174mg

WW POINTS: 7

Buffalo Chicken Dip

This is a recipe that I was told I had to make.

I was told by none other than the Buffalo-loving boyfriend of mine, Matt.

Matt's childhood friend, Tabitha, has made this dip for a while and made a special batch for his birthday last year.

We've also had this same dip made by our friend, Malea.

Malea is a good friend of ours and she loves to cook. 

You can see alot of her recipes over at Sassy Pants in SC.

She too has a Buffalo-loving man in her life as well, so she has several buffalo-y recipes to check out.

 

Buffalo Chicken Dip

(Adapted from Malea at Sassy Pants in SC)

INGREDIENTS
8 oz cream cheese, softened (FF)

¼ c ranch dressing mix

¼ c nonfat plain yogurt

½ c shredded mozzarella cheese

½ c Franks Red Hot

1 can white chicken breast meat, shredded w/ a fork

Place cream cheese in a bowl, microwave eough to smooth cheese to a creamier texture.

Add remaining ingredients, stir well.   Microwave for 2-3 minutes, stir and microwave more if necessary.

(I added a little mozzarella on top and heated it until melted.)

Thanks Malea for this wonderful recipe.  I have it bookmarked on my blackberry because I never know when Matt is going to ask me to make it and this way I always have the recipe/ingredients handy!

Meatball Tortellini Soup

This is a yummy and quick soup to make.

It would delicious served with cornbread.

*faint*

I kind of want some of this soup now with cornbread.

It has a ton of flavor.

Lots of veggies that you wouldn’t normally expect, but it all compliments each other well.

Meatball Tortellini Soup

(Adapted from the Taste of Home – Heartwarming Soups Magazine)

INGREDIENTS

1 can (14.5 ounces) reduced-sodium beef broth

12 frozen fully cooked Italian meatballs (I used turkey meatballs)

¾ c. fresh baby spinach

¾ c stewed tomatoes

1 can (11 ounces) Mexicorn, drained

¾ c. frozen cheese tortellini (about 20)

Dash salt and pepper

In a large saucepan, bring the broth to a boil. Add the meatballs. Reduce heat; cover and simmer for 5 minutes.

Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until the tortellini is tender.

Yield: 4 servings

Comforting Chicken Noodle Soup

Matt is a huge fan of chicken noodle soup.

He is always begging his mom to make a pot of it for him

Recently, I purchased a recipe magazine while standing in line at the grocery store.

I think they put them there on purpose….I’m a sucker and always purchase.

I’m glad that I did.

I love this magazine!

I’m not sure if it is still on the shelves or not, but if so, I highly recommend it.

It is 300 Recipes & Tips from Taste of Home – Heartwarming Soups.

Comforting Chicken Noodle Soup

(Adapted from the Taste of Home Heartwarming Soups Magazine)

INGREDIENTS

1 broiler/fryer chicken (2-3lbs)*

2½ qt water

½ medium onion, chopped
3 t. salt

2 t. chicken bouillon granules

⅛ t. pepper

¼ t. dried marjoram

¼ t. dried thyme
1 bay leaf

1½ c. uncooked fine egg noodles

1 c. chopped celery

1 c. chopped carrots

In a stockpot, combine the first 9 ingredients; bring to a boil. Reduce the heat; cover and simmer for 1½ hours. Removed chicken; allow to cool. Strain broth; discard bay leaf.

Skim fat. De-bone the chicken and broth pan. Add the noodles, celery and carrots; bring to a boil. Reduce the heat; cover and simmer for 25-30 minutes or until noodles and vegetables are tender.

Yield: 8-10 servings

MY ADAPTATIONS:

I used the boneless skinless chicken breast tenderloins, which I had precut into chunks prior to cooking. If you go this route, it will save time. Also if you chose this route, you will only need to boil the first 9 ingredients for about 45-60 minutes.

Slow-Cooker Spicy Buffalo Chicken Sandwiches

(Adapted from Martha Stewart Everyday Food)

Browning the dark meat first means you'll use less oil and cut back on fat. Refrigerate the finished dish in an airtight container, up to 5 days, or freeze, up to 3 months.

INGREDIENTS:

1 tablespoon extra virgin olive oil

1 pound boneless, skinless chicken thighs, cut into 1-1/2 inch pieces

Course Salt & Ground Pepper

1 pound boneless, skinless chicken breasts, cut into 1-1/2 inch pieces

1 medium yellow onion, diced small

3 garlic cloves, roughly chopped

1 medium red bell pepper, seeded and diced small

1 can (14.5oz) crushed tomatoes

1/4 cup hot-pepper sauce, such as Frank's

3 tablespoon worcestershire sauce

2 tablespoons yellow mustard

1 tablespoon unsulfured molasses

8 hamburger buns

1. In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooer, leaving as much oil behind as possible. Repeat with chicken breasts.

2. To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes; season with salt and pepper. Transfer to slow cooker.

3. To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper. Serve on buns.

QUICK TIP:

Use a potato masher to shred the cooked chicken in the slow cooker. Or, transfer chicken to a large plate, pull apart with 2 forks, then return to sauce in the cooker.

NUTRITIONAL INFORMATION:

Serving = one sandwich

358 Calories

10g Fat (3 Sat fat)

35g protein

31g carbohydrates

3g fiber

**FYI - I only used chicken breast instead of half/half breasts and thighs. I had to use a little more EVOO when cooking my second batch of chicken breast.  As far as buns go, Matt, his mom, and brother used extra hoagie buns that we had, so it may alter the nutritional facts.  I used a wheat Arnold's Sandwich Thins for my bun.  It was better nutritionally than the hoagie.  But due to the thinness and the juiciness of the chicken, the bottom half was a little soggie.  But it was good regardles of how you choose to eat it.  I even ate a little w/o a bun and it was just as yummy.  We also had to add a little extra Frank's to our finished sandwich because this recipe really isn't spicy or buffalo-y at all.  Definitely will be mkaing it again..**