Purple Cabbage and Green Apple Cheese Crisps #sponsored

Eating healthy seems simple enough right? Not always. Not for me. Not even armed with the knowledge, means and money, it can be a daily struggle. We all start out with the best of intentions, we all know to eat more fruits and veggies, less carbs and processed foods and most importantly to eat in moderation, several small healthy meals a day. Exercise. Yeah, we all know we should get off our ass and walk around the block and maybe do a push up or two. So why is maintaining or reaching a healthy weight such a struggle for most of us?

“I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.”







Lot's of factors play into that question, for me it's a combination of time, lack of energy (which I know I have more of when I exercise but ugghhhh, I really just want a nap) and well, not enough will power. I've never been a morning person and I doubt I ever will. I mean I've been getting up either for work or with the darlings at the crack of dawn or earlier for over 20 years. I still HATE it. The thought of getting up any earlier to exercises is nauseating to me. I get a major energy rush mid day and power through my workouts then. If I have to work, I know I should at least climb the stairs or walk around the hospital on my break but don't do it often enough.

Meals and snacks I can totally take control of!  No problem. I know I have a weakness for salty chips, salsa and guacamole, it's my Kryptonite! So, I don't buy them. If they're in the house I sit and think about it, tell myself 19 times I'm not even hungry and then go grab a handful..... 3 times. Who needs that torture and then guilt???

Whatever your food Kryptonite is, acknowledge it, don't feel guilty about it and then do something about it!!! Out of sight out of mind. 

Eating foods that are spicy and/or tangy have been known to 'trick' your mind into feeling more satisfied so you won't snack later. 

I knew I wanted to make an appetizer using my home made purple sour kraut, green apples and a white cheddar cheese. Either a Panini, Quesadilla or Pita Crisps. What I wasn't sure of is exactly which cheese would pair perfectly with my slightly unorthodox appetizer. Lucky for me, Cabot has a very handy pairing tool on their website. Every bar of cheese has a very specific description of the flavors of the cheese and also some recipe suggestions and food and wine pairings! 

Melt it in a grilled cheese sandwich and you're likely to be labeled a culinary Ninja. Perfect for all-around grating, cooking and melting. It has a creamy, smooth texture and a slightly acidic taste. Nuances of sweetness are balanced with a rich buttery tang. Cabot fans will tell you to pair with sweet tart apples, Bartlett pears and crusty sourdough bread.

Like I said, I wavered between these pita crisps and a grilled Panini with sour dough or Rye bread. 

SERVES      8 - 10 AS AN APPETIZER            TIME      15 MINUTES TOPS


You Will Need


6  Whole Grain Pita Wraps, cut into triangles 
2 Granny Smith Green Apples
1 cup of  *home made saur kraut
12 ounces Cabot Vermont Sharp Cheese, shredded
3-4 tablespoons deli style horseradish mustard (lighter on the horseradish side)





Putting it all Together


Preheat your oven to 350F

Place your cut pita chips on a stone baking sheet {No oil is needed if you use a stone pan}.Bake for 5-6 minutes to just crisp them up so they can withstand the cheese and other ingredients without becoming soggy. 

Using an oven mitt, remove the pan from oven. Sprinkle a bit of cheese on each crisp. Bake for just 1-2 minutes more!

Remove from oven and top with very thinly sliced apples and a bit of saur kraut. Drizzle with horseradish mustard. As an option, you can thinly spread the mustard on the pita crisps before adding the cheese. It's all about your personal preference of presentation. 

*Home Made Saur Kraut


I'm ashamed I've not posted this yet. Bucket List!
So, so simple. You thinly shred a head of cabbage ( I almost always use purple, more vitamins and prettier ;)   Put in a large bowl and generously sprinkle with good quality sea salt ( 2-3 tablespoons). 
Toss to combine.  Pack it tightly into a large mason jar (or two), really stuff it in there! Let it sit in a cool spot in your kitchen for a day. It should be just barely covered with water, if not add just enough to do so. Let sit another 24 hours. After that, refrigerate it in an air tight jar. 


Your sweetly sour kraut will keep in the fridge for many, many months! Up to a year I'm told but we eat ours much quicker than that. On grilled potatoes, sausages, eggs, veggies and of course, Pita Crisps!

An InLinkz Link-up

Hawaiian Pineapple Chicken Sliders on Mini Pretzel Buns #sponsored

Want complete and utter silence (except for the moaning and drooling) at your dinner or party table? Serve these babies. Moist grilled chicken, slowly cooked caramelized onions, grilled pineapple and red bell peppers topped with slices of Vermont sharp white cheddar cheese and oozing with home made sweet and tangy barbecue sauce. The end. 

“By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Even though I'd rather watch HGTV or an episode of House than the Super Bowl I'm ALL about party food. Even when eating out I'd rather order 2 or 3 appetizers than one big plate of the same whatever. These Hawaiian Chicken Sliders on Pretzel Buns are just the right size to wet your appetite and leave room for other snacking opportunities. 

Have a cheese lover in the house or as a guest? Impress them with some seriously good, gourmet cheese. I'm hooked. Cabot's Farmhouse Reserve was made for these Hawaiian Sliders.

"A bold and creamy Extra Sharp with a Northeast Bite! This cheese delivers lush and rich taste in a mellow, well-defined, slightly crumbly body. Balanced flawlessly, this artisanal-grade cheddar whispers with subtleties that are evocative of our farmers' valley fields. As in the best cheddars, classic sharp notes linger appealingly through each bite."

Home made barbecue sauce could not be easier and even though mine still contains a small amount of brown sugar, it is so much better than the jarred stuff at the grocery store. I checked every single bottle on the shelf and they ALL listed High Fructose Corn Syrup as the first or second ingredient!!

No dice.

SERVES          8-12 AS AN APPETIZER             TIME         30 MINUTES



You Will Need

10-12 small pretzel buns (I got mine at Costco but I've seen them at several grocers)
5 boneless, skinless chicken breasts, thawed
2 red or green bell peppers, sliced thinly
1 can of sliced pineapple (in fruit juice, not syrup)
1 very large yellow onion
1 tablespoon olive oil
1 - 8 ounce bar of Cabot's Farmhouse Reserve White Cheddar Cheese, sliced thinly

Home Made Barbecue Sauce Recipe HERE





Preheat a large pan over medium heat, no higher! Slice your onion very thinly, about 1/4 inch thick. Pour oil in pan, let heat for a minute. Add onions and toss to coat in the oil. Now, be patient! Do not touch them for at least 4-5 minutes. After about 5 minutes quickly stir them to redistribute around the pan and then leave them alone for another 5-7 minutes. Resist the temptation to stir them, lower the heat just a bit if needed. Do this for about 30 minutes. Cooking them this way lets the natural sugars come out and makes the onions deliciously sweet! Remove from heat when a dark golden brown, place in a bowl and cover until needed. {your chicken should be done by then}


Pre heat your outdoor grill on high. Place your chicken breasts, one at a time in a thick zip lock bag and pound with a rolling pin to flatten them out a bit. You will want them about 1/2" thick. Place them on a plate and discard the bag. Put your chicken breasts on the grill and cook for about 7-8 minutes. Lower the grill heat a bit and flip the chicken over. ONLY flip ONCE. Cook them for another 5-7 minutes depending on thickness and your grill. Don't over cook or they will be dry. You can test the doneness with a meat thermometer or be gently pressing them with your tongs. They should be as tender as the inside of your fist (when you make a gentle fist, the area in between your thumb and first finger). Remove chicken from grill and cover.


Slice pretzel buns in half, top with sliced peppers, pineapple, chicken, sliced cheese and onions. Drizzle with some barbecue sauce and top with the bun. Serve hot. Enjoy!

An InLinkz Link-up

Artichoke and White Bean Buffalo Dip #Sponsored

If you love dips, sauces and spreads as much as I do but cringe at the calories, this vegetarian, low fat dip is for you!  No mayo, no cream cheese yet all of the flavor of classic buffalo dip. Party. ON!

“By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Cabot dairy  has a wonderful selection of premium cheeses so you're sure to find one that will pair well with any given recipe or to snack on with your favorite glass of wine and a bowl of fruit. When I tasted their Alpine Cheddar I knew instantly I needed to make a vegetarian Buffalo dip, minus the mayo {ick}.  The sharp and nutty flavor with hints of parmesan paired perfectly with the artichoke hearts in this dip. I decided at the last minute to add some of  Cabot's  Seriously Sharp yellow cheddar  to balance out the cheese flavors a bit. I've never been a fan of mayonnaise and haven't ever had a problem substituting plain, fat free yogurt instead as I did here.

I was going to use garbanzo beans but decided I wanted the consistency of this dip to be more, well consistent. I threw in some grated carrots to add a little bit of  sweetness to go along with the  salty  and spicy going on in here.  Grated zucchini would work equally as well!  Serve with your favorite whole grain chips or crackers and plenty of crudités.

Serve this at your Super Bowl party {that's football right?} 

Birthday, picnic, Fiesta, whatever! Just serve it!

So Simple even a mom of 4 can do it.

Happy Snacking!

SERVES 6-8 AS AN APPETIZER TIME 30 MINUTES TOTAL



Ingredients

1 White (Cannellini or Great Norther) beans
1 can Artichoke Hearts in water, chopped
8 ounces Cabot Alpine Cheddar, shredded
8 ounces Cabot Seriously Sharp yellow Cheddar, shredded
1 cup plain, fat free yogurt
2 medium-small carrots, grated
1/3 cup (about 1 bunch) scallions chopped (white and light green part only)
1 cup Buffalo Wing Sauce

Celery, Carrots, Jicama, Radishes, whole grain chips or crackers for dipping.




Preheat your oven to 375F

Mix all ingredients in a medium size bowl to combine. Spoon into an ungreased, 10" casserole dish.
Bake uncovered for 25-30 minutes until hot and bubbly. Remove from oven and let cool for 10-15 minutes. Serve warm.







notes:
Do not add salt! The cheeses have just enough salt to make this dish right. Grate your cheese while it's cold, it's much easier. Greek yogurt is my favorite mayo substitute, just as creamy with zero fat.

An InLinkz Link-up

Vegetarian South Western Egg Rolls #Sponsored

Craving something fried but are still trying to fit back in your skinny jeans or that little black dress? These veggie loaded egg rolls are so simple to throw together and full of the flavors of the south west. The best part is that they are not fried but baked to a golden brown perfection so you won't miss the crunch factor. 

“I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.”

Wonton wrappers are so easy to work with making this a perfect middle of the week treat. Don't forget the salsa, sour cream and guacamole for dipping! Vitamin loaded red bell peppers and purple cabbage give these babies a satisfying crunch factor which is said to help you feel full and eat less. 

Of course they wouldn't be perfect with cheese! Cabot's creamy Pepper Jack cheese is melted throughout all of the beans and veggies stuffed inside and brings just the right amount of a spicy kick to each bite. 

These are requested as an appetizer for almost any get together we have with family and friends. Of course they would be perfect to add to your Super Bowl party food tray!

SERVES          4-6 AS AN APPETIZER            TIME      30 MINUTES


You Will Need

1 package of Wonton Wrappers (usually around 12-15 wrappers per package)
1 can of black beans (negro frijoles) rinsed and drained
1 cup frozen corn kernals
1 small red bell pepper, diced
1 cup purple cabbage, chopped into small pieces
1/2 cup yellow onion, diced
8 oz Cabot Pepper Jack cheese, shredded
1-2 teaspoon cumin (I like 2)
2 teaspoons chile powder
1 teaspoon garlic powder

1 tablespoon oil or parchment paper
Stone baking sheet or cookie sheet
Optional dips: sour cream, guacamole, favorite salsa







Putting it all together


Preheat your oven to 450F with the rack in the middle.


In a large bowl combine all ingredients (except wonton wrappers). Mix well. Using a small spoon, place a golf ball size amount of the filling in the lower 1/3 of the wonton wrapper. Fold the bottom of the wrapper over the mixture and gently press the mixture to tightly press it all together. Fold the two sides over your first fold, just like a burrito, pressing any of the mixture back inside. Continue to roll closed and place folded side down on a very lightly greased stone baking sheet or on a cookie sheet lined with parchment paper.



Bake at 450F for 15-20 minutes until crispy and golden brown. I did not need to turn my egg rolls at all. They crisped up quite nicely. Serve hot with condiments of choice. 

notes:

When you use a stone baking sheet (my most used kitchen item) you drastically cut down on the amount of oil you use and whatever you are baking ends up evenly browned and crispy. 

When you purchase items from Simply Healthy Family's store it helps support this blog! All items are trusted favorites of ours. 

An InLinkz Link-up

Crab Stuffed Hush Puppies with Horse Radish Cocktail Sauce #RecipeRedux

Need a little spice in your life?  Me too. I can't help you with your love scene but I can offer up some tantalizing, lip smacking good finger foods with a kick. These bite size crab stuffed hush puppies are perfect with a drop or three of sirachi or your favorite hot sauce. I happen to love these babies sitting next to a piping hot bowl of chile con carne. Of course Manhattan Red Chowder would pair equally well..... as well as an ice cold cerveza!  

This month at Recipe Redux we are all about spicing things up in the kitchen! Everyone has pulled together their favorite dishes using all sorts of spices from chile powder to smoked paprika and an assortment of smoked delectables like smoked fish, smokey sauces and mouthwatering side dishes.

Start Smoking in the New Year!  {no, not cigarettes!}

The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.

When I was little, I use to ask for home made hush puppies every year for my birthday, along with seared jumbo sea scallops. I was  very  refined for an eleven year old..  Something about those hush puppies, made just for me, hot from the fryer and then dipped into a spicy home made cocktail sauce really made me feel all kinds of special.




Now that I'm all grown up, I like to put a little bit extra horse radish sauce in my cocktail sauce. Just enough to give me a little roll of the eye and a kick in the pants. My grown up version of hush puppies has evolved a bit too and chunks of fresh crab meat couldn't be any finer.

SERVES        4-6            TIME      20 MINUTES




Crab Hush Puppies

4-6 cups grape seed oil for frying  {please see note below}
2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon salt (yes, that's correct)
1-2 tablespoons of your fav hot sauce
2 large eggs
1 1/2 cups milk
1 lb Dungeness crab meat {I used fresh/jarred claw meat from the meat counter}
5 large green onions, thinly sliced
extra hot sauce to dash on the puppies or tarter sauce if your wimpy






Heat oil in a heavy 4-quart pan over med-high heat until it registers 350F on a deep-fry thermometer. Preheat oven to 170F.

While the oil is heating, stir together cornmeal, flour, baking powder, sugar and salt in a bowl. In a separate bowl, whisk together hot sauce, eggs and milk then add to the cornmeal mixture and stir until combined. Fold in crab.

Carefully, drop batter by small spoon fulls into heated oil. Don't over crowd the pan. Cook 2-3 minutes per side until golden brown, adjusting heat as necessary. Transfer with a slotted spoon or fork to paper towels to drain briefly. Transfer each batch of hush puppies to a shallow baking pan and keep warm in oven till ready to serve. Add more oil in between batches as needed and let heat back up to 350F 
{I don't own a thermometer, I just put my hand close to the oil and guess can expertly tell when it's ready, usually just 30 seconds or so after adding more oil.}

Serve immediately.

Cocktail Sauce


2 cups ketchup
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
2-3 teaspoons horseradish (adjust to taste)
Optional, I like to add: dash or two of garlic powder, dash or four of onion flakes



Mix all ingredients together until well-combined.
Keep refrigerated.

notes:


grape seed oil is a high heat oil and is best for frying. There are other high heat oils you can use, please refer to the complete list HERE. Just DO NOT use Olive Oil for frying!

An InLinkz Link-up

Toasted Ravioli Caprese #RecipeRedux #NationalPastaMonth

Finger size, four cheese ravioli's dipped in buttermilk and coated with Italian bread crumbs then baked to a  golden, crispy perfection. Throw them on little toothpicks along with Heirloom cherry tomatoes, fresh mozzarella balls and a basil leaf for a unique and delicious party favor. 

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Pasta comes in all sorts of shapes and sizes and ravioli is one of them. I love ravioli for it's simplicity,  it's mysterious filled center and of course it's classic comfort food appeal. Mushrooms, butternut squash or an assortment of cheeses, biting into one is as satisfying as it gets. Toasted four cheese ravioli turns your traditional caprese salad into a filling and fun little appetizer. Who says football food can't be fancy?

I made the first batch by frying them and they turned out a bit dry for my taste and not very cheesy.

The second batch, I coated the same as the first and baked on a cookie sheet lined with parchment paper. They puffed up nicely and turned out fantastic! 

You Will Need 

20 oz package of (refrigerated) ravioli of your choice
2 cups Italian Panko bread crumbs
1/2 teaspoon salt
1 egg
2 cups buttermilk (or heavy cream)
30 cherry tomatoes
2, 8 oz packages of fresh mozzarella balls
30 fresh basil leaves (I used Thai basil leaves from my garden which is why they are purple)
1/4 cup of balsamic vinegar for drizzling
parchment paper or a silpat mat
baking sheet
tongs


Preheat oven to 400F
In a medium sized bowl whisk together egg and buttermilk. Sprinkle breadcrumbs onto a plate and add salt. A few at a time, dip ravioli into buttermilk bowl to coat thoroughly. Using a fork, place the ravioli onto the breadcrumbs and sprinkle with more to lightly coat them patting gently to adhere. Place coated ravioli onto prepared baking pan. Working in small batches, continue until all of the ravioli are coated. You may need to change your bread crumbs half way through as they will become soggy.
Bake at 400F for 6 minutes, using tongs flip the ravioli over and bake another 5-6 minutes until golden brown.
Remove from oven and let cool a bit. When cool, place a tomato then a mozzarella ball and ravioli onto toothpicks. Place on top of a fresh basil leaf to serve. Drizzle a bit of good quality balsamic vinegar onto plate around the ravioli caprese. 

You Might Also Dig....

Artichoke Pesto Pasta with Grilled Shrimp

Apple Cider Squash Penne with Chard, Apples and Toasted Walnuts

Pasta with White Clam Sauce

An InLinkz Link-up

Introducing "Beyond Broccoli" starting with Cauliflower Chipotle Cheddar Poppers {guest post for Cupcakes and Kale Chips}

For about a year now I've been meaning/thinking about/procrastinating on putting together a page called Beyond Broccoli in an effort to help people try and experiment with different veggies. I'm excited to say I finally managed to pull it together over the last week or so! If you've ever been intimidated or confused about what to do with a vegetable you've never tried before I hope you will visit my new page "Beyond Broccoli" for a categorized list of all of my favorite veggie recipes on Simply Healthy Family. There are seasonal charts for your convenience. 

Let's start with cauliflower shall we? 

I'm a veggie lover from way back and can't think of one I don't like. My favorites are green leafy vegetables but also cauliflower for it's versatility as well as nutritional value. I use it in everything from pizza crusts, substitute it for starchy mashed potatoes, chop it up and use it in place of rice for pilaf's and fried rice and even in place of chicken for vegetarian Buffalo Wings.


My new addiction involving cauliflower are these Chipotle Cheddar Cheese Cauliflower Poppers. By pulsing cauliflower florets a few times, they turn into a rice like consistency and then you add an egg, some grated chipotle cheddar cheese and roll them in some gluten free cracker crumbs for the crutch factor.





My friend Brianne over at Cupcakes and Kale Chips has asked a few fellow bloggers to guest post for her this summer while she is busy with moving and other super fun things like that  (ugghh ;)
I've loved Brianne's blog for as long as I can remember. Her photography is gorgeous but I especially like her "Yin and Yang" approach to food. In her words, "It's all about being balanced" and she has a a large variety of healthy, gluten free recipes as well as sweet treats.

These little guys are super simple and damn good I must say and perfect for any party or afternoon snack attack. With Fall quickly approaching put these on your list for fancy football finger foods. The chipotle cheddar cheese in these are super addictive!

Please pop over to Cupcakes and Kale Chips for this Chipotle Cheddar Cauliflower Popper recipe!

PICOBLAT : What you need to bring to your next picnic! #PicnicGame

Somebody told me that today was the halfway marker of summer on the calendar. That someone has also has only lived in The Valley of the Sun for exactly 3.5 months. Ummm,  did the nickname "The Valley of the Sun" not clue you in? I was sorry to burst his shiny, happy yet clueless bubble but summer unofficially or not starts in mid April and ends at the very tail end of October here in Phoenix. Prepare yourself.






I did clue him into a little known secret that apparently is well kept by us Zonies. There is relief from the scorching heat only a stones throw away via the I-17. Prescott, Sedona, Flagstaff, Greer and other retreat from the heat towns are a minimum of a 2 hours drive North from Phoenix. And....... wait for it........... there are a handful of beautiful bodies of water known as creeks and lakes scattered amidst the desert mountains (puddles in comparison to the Midwestern lakes but we love them nonetheless).

"Puddles" of water that are perfect for a day trip, beat the heat picnic getaway. We are masters of this scenario. We pack mostly healthy snacks to last all day long, plenty of water and fish bait to keep the kids entertained.

I have to say that as a Native Arizonan, I haven't shared some of my most favorite places to picnic or camp with the newbies because let's face it, tourists can cramp your style and solitude is nothing short of a blessing when you live a hectic life in the city. I will however share with you a picture or two of our latest stumble upon spot somewhere along the Mogollon Rim, pronounced,  /mʌɡɨˈjoʊn/ or /moʊɡəˈjoʊn/) or /mɒɡɒdʒɔːn


Did that help?

So what do I bring on road trip picnics? Fruits, veggies, cheeses and PICOBLAT, of course. 

An acronym for 

P eppers
I talian dressing
C ilantro
O nion
B lack beans
L ime juice
A vocado
T omatoes


When put all together and let to marinade for a day equals the perfect picnic food.
No need for instructions on this, it's really super simple and you can add as much or as little as you prefer of each ingredient, although I do recommend going easy on the Italian dressing (house/creamy style) and heavy on the lime juice. Also, if you use canned black beans, you want to drain them first. I also add chopped jicama to this more often than not which adds the crunch factor.

Need more ideas and inspiration for you summer picnicking? Check out these fabulous recipes perfect for summer noshing.




Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.

I'm going on a picnic and I'm bringing...
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking
Fennel Slaw from FoodieTots
Greek Farro Salad from That Skinny Chick Can Bake
Honey Porter Glazed Chicken and Vegetable Skewers from Hezzi-D's Books and Cooks
Italian Pasta Salad from Casa de Crews
Japanese Plum Sushi from NinjaBaking.com
Kudos Kitchen Kolaches from Kudos Kitchen by Renee
Lemon Yogurt Bundt Cake from In The Kitchen With KP
Molasses Lovers Baked Beans from Cindy's Recipes and Writings
Northern Bean Salad with Egg and Prosciutto from Family Foodie
Orzo Salad from The Not So Cheesy Kitchen
PICOBLAT from Simply Healthy Family