Need More Rice?

This recipe for Sweet Potato, Grape, and Wild Rice Salad was created in partnership with Bob's Red Mill. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Okay friends. Thanksgiving is tomorrow. And you procrastinated. Don't freak out.

Maybe freak out a little 😉

Whether you're hosting this year and just found out your uncle's new girlfriend is vegan, or promised to bring a gluten free Thanksgiving side dish to your family get together (because a certain cousin suddenly has a gluten sensitivity), you're covered with this Sweet Potato, Grape, and Wild Rice Salad.

This recipe was born out of using up ingredients I already had in my pantry and fridge. I literally didn't go out and buy one ingredient. And listen, let me be honest. If you don't have every ingredient in this recipe, it's okay. Swap it out with something similar and it'll come out great. I promise.

Here's why this Sweet Potato, Grape, and Wild Rice Salad is an absolutely perfect Thanksgiving side dish...

it's gluten free and vegan
you can serve it at room temperature, which is key on Thanksgiving when every burner and inch of oven space is already accounted for.
assemble it ahead of time and toss with the dressing just before serving!
you probably have the majority of the ingredients already hanging out in your pantry and fridge.
sweet, nutty, crunchy, chewy, acidic, savory, peppery... this Sweet Potato, Grape, and Wild Rice Salad brings so many flavors and textures to the party!

Let's break down this salad and offer you up some easy swaps so we can keep this salad absolutely no stress:

Arugula + Radicchio - I love the peppery and slightly bitter bite these hearty greens bring to the salad. Feel free though to swap in any lettuce you have on hand.
Roasted Sweet Potato - roast up some beets or butternut squash instead if that's more your style!
Red Seedless Grapes - have some ripe pears or apples on hand? Those will work just fine.
Walnuts - pepitas, pecans, sliced almonds... bring on da nuts.
Dried Cranberries - raisins or chopped dried cherries will be a great substitute!
Apple Cider Vinaigrette - if you don't have apple cider vinegar, feel free to use red wine or champagne vinegar. If you don't have shallots, just swap out a bit of yellow onion instead. Don't have any onions? Use a pinch of onion and garlic powder instead 🙂

The only thing that you really do need to make this wild rice salad happen? Uhm.... wild rice.

That's where good ole' Bob's Red Mill comes in. These guys. They are awesome. At least ¼ of my entire pantry are Bob's Red Mill products. Every single thing that they put out is quality... and I every time I get to their display in the grocery store, I'm always finding a new item to try. #inspired

If you've never had Bob's Red Mill Wild Rice before, it's got a great nutty flavor and chewy texture. It has a higher proportion of protein than many other whole grains and packs a good amount of fiber into each serving. And we all know we could use some fiber after a gut-busting Thanksgiving meal!

Sweet Potato, Grape, and Wild Rice Salad

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No reviews

Author: Chris Cockren
Total Time: 30 minutes
Yield: 6 to 8 1x

Vegan Butternut Squash, Apple, and Cranberry Rice Pilaf

Ingredients

Scale

1 (8 ounce) package Bob's Red Mill Wild Rice, cooked according to package directions
1 (5 ounce) package baby arugula
2 sweet potatoes, peeled and finely diced
2 cups red seedless grapes, halved
1 cup dried cranberries
1 cup chopped walnuts
1 shallot, minced
¼ cup apple cider vinegar
½ cup plus 2 tablespoons extra virgin olive oil, divided
Kosher salt
Freshly ground black pepper

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Instructions

Preheat oven to 425°F. Spread diced sweet potatoes in a single layer on an aluminum foil lined baking sheet, drizzle with 2 tablespoons olive oil, and season generously with Kosher salt. Roast for 20 minutes, until fork tender. Remove from oven and let cool.
Combine cooked wild rice, baby arugula, roasted sweet potatoes, grapes, dried cranberries, and walnuts in a large bowl.
In a small bowl, whisk together shallot, apple cider vinegar, and remaining ½ cup olive oil. Season generously with Kosher salt and pepper. Drizzle desired amount of dressing into salad and toss to combine. Devour.

Prep Time: 10 mins
Cook Time: 20 mins

Sweet Potato, Grape, and Wild Rice Salad

Need More Rice?

Spring Pea and Asparagus Brown Rice Salad

Sriracha Bacon Fried Rice Balls

Cilantro Lime Rice

Kimchi and Bacon Fried Rice

Black Cherry Glazed Pork Tenderloin

This recipe for Black Cherry Glazed Pork Tenderloin is sponsored by Hero Fruit Spread. The opinions and texts are all mine. This Black Cherry Fruit Spread was supplied by Hero Fruit Spread for purposes of sharing this delicious recipe with you!

I have a love/hate relationship with this time of year. Not only is it getting colder and darker, but it's just the beginning of temperatures dropping and sunlight fading way too soon. And let's not even mention the "s" word. Stay away frozen flakes that requires mass amounts of shoveling and major traffic delays everywhere. Huge dislike.

But... it's also the peak of entertaining season. It seems like every weekend from now through New Years, we are either going to a party or hosting some mix of family and friends. Big parties. Small get togethers. I love them all. There's nothing better in my mind than gathering around food. Woot.

One of my favorite proteins to cook with (okay, and eat) is pork. I feel like it doesn't get the recognition it deserves. We can most likely thank our parents for that, who were so concerned with cooking the pork into an oblivion that rendered it gray, tough, and chewy. So sad. Pork is freaking delicious, and there's nothing simpler (and more satisfying) for dinner than an oven-roasted pork tenderloin. Friends, meet this Black Cherry Glazed Pork Tenderloin. Heck yes.

You want the secret to a perfectly cooked pork tenderloin every single time? A good quality instant read thermometer. That's it. I cook it to 145°F, and then after it rests for 5 minutes or so, that brings it up to a perfect 150°F, which gives it that light pink center that's super moist and tender.

You'll never have chicken again. Well, that's probably a lie. We all love chicken, too. But at least you will now have a legit pork option in that easy entertaining menu rotation! #BeAKitchenHero

This Black Cherry Glazed Pork Tenderloin. It seriously could not be any simpler, and delivers huge on flavor. The secret? Hero Black Cherry Fruit Spread.

You've seen Hero Fruit Spread in the jam section of your local grocery store, right? They always have them well stocked by me at Stop N' Shop and ShopRite.

Let's me tell you why I love Hero Fruit Spreads. It's a family-owned company that's been around since 1886. That's a long time. And you know if they've been around that long, they are doing something right. Established in the quaint Swiss village of Lenzburg, Hero Fruit Spreads has become the gold standard of Gourmet Fruit Spreads around the world.

Hero Fruit Spread is committed to preserving fruit as gently and carefully as possible. They source their ingredients from all over the world. Take this Hero Black Cherry Fruit Spread. The cherries are grown and harvested in Greece's rocky soil and Mediterranean climate. That translates into a rich tasting, robust textured fruit that's actually slightly less sweet than traditional red cherries.

And you want to know what goes into each jar of Hero Fruit Spread? All natural ingredients with higher fruit content than their competitors, no high fructose corn syrup, no artificial colors, flavors, and preservatives, and it's even certified Kosher. Over 120 years of unchanged recipes... doing it up right! It's no wonder Hero Fruit Spreads are preferred by professional Chefs!

Besides their black cherry flavor, I'm also a big fan of their raspberry and strawberry varieties. Not gonna lie... I'm super intrigued to also try their red currant, black currant, and bitter orange flavors. They sound so good, and I've never seen those flavors anywhere else.

Back to this Black Cherry Glazed Pork Tenderloin. What I love about it is that it's got the sweetness from the Hero Fruit Spread, but it's really well balanced with bright orange zest, acidic wine and vinegar, salty savory soy sauce, and some amazing herbal notes from fresh rosemary. Not gonna lie... I thought black cherry and rosemary was going to be weird. But it's SO amazing!

This is such a great dish to serve for a little dinner party. It looks and tastes elegant, but is surprisingly hands off in the prep department. That's a win-win in my book!

While you are spreading the goodness at your home this holiday season, Hero Fruit Spread is doing the same. They've donated over $32,000 in 2016 to Feed The Children® in order to help families in need.

And now let's spread a little goodness in your pocket... head over to their website and enter the Hero Spread The Goodness Holiday Sweepstakes for a chance to win a $500 grocery store gift card! #SpreadtheGoodness NoPurNecEnds 12/31/16 [Giveaway Rules]

*recipe created by Hero Fruit Spread

Black Cherry Glazed Pork Loin

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No reviews

Total Time: 5 hours 40 minutes
Yield: 4 1x

Slow Roasted Pork Belly with Cider-Bacon Jam and Pickled Apple

Description

*recipe created by Hero Fruit Spread

Ingredients

Scale

1 (8 to 10 ounce) pork tenderloin
1 (8 ounce) Hero Black Cherry Fruit Spread
2 tablespoons dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 ounces white wine
1 teaspoon soy sauce
1 teaspoon minced orange peel
1 teaspoon fresh chopped rosemary

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Instructions

Mix all ingredients except for pork in a large Ziploc bag. Place pork tenderloin in the bag and refrigerate for 5 hours, turning a few times so all sides of pork absorb marinade.
Preheat oven to 450°F. Remove pork from bag and pour marinade in a small saucepan. Roast pork on an aluminum foil lined baking sheet for 20 to 25 minutes, or until the internal temperature reaches 145-150°F. Remove from oven and let rest 5 minutes.
Meanwhile, simmer marinade over medium heat and reduce to a glaze-like consistency. Brush glaze all over pork tenderloin and cut into ½" slices.

Prep Time: 5 hours 15 mins
Cook Time: 25 mins

Black Cherry Glazed Pork Tenderloin

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Pasta with Braised Pork Ragu

Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles

Pork Belly Taos with Ancho Chili Roasted Pineapple, Avocado, and Pickled Onions

Korean Pork Spaghetti Squash Bowls

Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa

Butternut Squash and Lamb Flatbread with Cider Onions and Pickled Cranberries

This recipe for Butternut Squash and Lamb Flatbread with Cider Onions and Pickled Cranberries was created in partnership with Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Thanksgiving Eve. I'm SO excited for you. Yes, yes... of course I'm thrilled for Thanksgiving and the beginning of Christmas season as well. But Thanksgiving Eve. It seriously holds an extra special place in my heart... and stomach.

Seven years ago, my great friend Steve and his then new-ish girlfriend (now wife) invited me over last minute for a little Thanksgiving Eve get together they were having. I show up... and no one is there. Weird. The doorbell rings, and this cute girl Asheley walks in. But that's it. No other people show up. It's just the four of us. Asheley and I hit it off, and Steve and Valerie happily sit back and realize they are matchmaker experts. Yup, we were set up.

Every year since then, it's been our tradition to get together at their place on Thanksgiving Eve. It's seriously one of the top highlights of my entire year. We absolutely love our time together, but it's just so easy for life to get super busy throughout the year. This one night is ours. No distractions. Just the four of us (plus our sleeping girl in the next room and now their newest additions... two of the cutest puppies you've ever seen).

Oh, and food. LOTS of food. Like. way more food than we know 4 people could ever consume in one ~~week~~ night. We each cook up a bunch of stuff (some refined, so not so refined... I'm looking at you pizza bites and pigs in a blanket), and then play board games and enjoy the most epic Thanksgiving Eve Friendsgiving celebration ever.

This year, I'm bringing some new and adventurous flavors to the party... this Butternut Squash and Lamb Flatbread with Cider Onions and Pickled Cranberries!

Not gonna lie... there's a lot going on in this flatbread. MAJOR flavor party. And you know I love a good flavor party.

It all starts with some ground lamb, which is browned up with rosemary and sage. And of course it's no surprise this flatbread also has roasted butternut squash. We are obsessed with squash in our house throughout the cold fall and winter months. It's just so darn good.

Last year I discovered caramelizing onions in apple cider. And any reason to cook with apple cider... YESSSSS. You can really taste the apple cider in the onions, and it's my new favorite addition to pretty much everything throughout October and November.

I knew I wanted something to cut through the herbaceous richness of the lamb and sweetness of the butternut squash and cider onions... and whenever I want a zing in a dish, I turn to pickles. No, not cucumber pickles. I actually despise those (except the bread and butter variety... those are da bomb). But pretty much pickled anything else is epic. And what screams Thanksgiving to you? Yup, cranberries. Pickling fresh cranberries is actually extremely easy and gives this Butternut Squash and Lamb Flatbread the burst of acid it so desperately wants.

Don't have the time to make pizza dough? Yea, me either. I need something quick, easy, and fast. Ta da! Flatout Bread Artisan Thin Pizza Crust to the rescue!

You know I am in love with all the products Flatout Bread puts out. The wraps are used almost daily in our house. Their foldits make for great sandwiches, burger buns, and pitas. And their pizza crusts are only 120 calories each and are perfect for quick and easy cooking.

You can find Flatout Bread's pizza crusts (along with their wraps and foldits) in the deli section of your local grocery store. Make sure to check them out... especially the Rosemary and Olive Oil Pizza Crust for this Butternut Squash and Lamb Flatbread!

Even more reason to love Flatout? They are giving back this holiday season by teaming up with the American Lamb Board to raise money to support Friendsgiving for No Kid Hungry. The only missing puzzle piece in the equation is YOU.

It's SO simple for you to get involved... for every Friendsgiving recipe, tip or photo that you share, the American Lamb Board and Flatout Flatbread will donate $1 to provide food for hungry kids this holiday season. Bonus... you can win cool prizes just for participating!

They will donate $1 for any of the following, and you can do ALL THREE:

LIKE Flatout Bread and American Lamb on Facebook
SHARE a recipe on Facebook, Instagram, or Twitter using #FlatoutLamb and #Friendsgiving
SHOW how you and your friends are celebrating friendsgiving with Flatout and Lamb! Make sure to use #FlatoutLamb and #Friendsgiving

Guys. You can all take a minute and do at least one of these, right? You all know we are going to be stuffing our faces BIG time next week. Let's make sure those less fortunate than us can also have the food they need to stuff their faces. Make a difference in someone's life today... and it'll literally take you a minute. Then make your friends and family join in and help out No Kid Hungry as well! Aslo check out our recipe for Easy Pickled Onions.

Butternut Squash and Lamb Flatbread with Cider Onions and Pickled Cranberries

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No reviews

Author: Chris Cockren
Total Time: 40 minutes
Yield: 4 1x

Ingredients

Scale

4 Flatout Flatbread Artisan Thin Pizza Crusts
1 butternut squash, finely diced
1 pound ground lamb
3 tablespoons olive oil, divided
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped sage, plus more for garnish
¼ teaspoon onion powder
¼ teaspoon garlic powder
Kosher salt
Apple Cider Caramelized Onions (recipe below)
Pickled Cranberries (recipe below)
Parmigiano Reggiano Cheese, grated

for the Apple Cider Caramelized Onions

2 yellow onions, thinly sliced
1 tablespoon unsalted butter
1 tablespoon olive oil
⅔ cup apple cider
Kosher salt

for the Pickled Cranberries

½ cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1½ teaspoons Kosher salt
1½ cups fresh cranberries
Pinch black peppercorns

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Instructions

Preheat oven to 425°F. Combine finely diced butternut squash with 2 tablespoons olive oil and season with Kosher salt on an aluminum foil lined baking tray. Roast in oven for 20 to 25 minutes, until squash is fork tender.
Meanwhile, heat remaining 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add lamb, rosemary, sage, onion powder, garlic powder, and season generously with Kosher salt. Brown lamb, breaking up into bite-sized pieces and stirring, until fully cooked.
Bake Flatout pizza crusts in oven for 2 to 3 minutes, until warmed through.Top with roasted butternut squash, ground lamb, cider onions, pickled cranberries, and grated parigiano reggiano cheese. Garnish with fresh sage. Devour.

for the Apple Cider Caramelized Onions

Heat a medium skillet with over medium heat. Add the onions and cook for about 8 to 10 minutes, stirring frequently, until softened. Slowly add cider, letting it cook into the onions before adding more. Do this until all the cider is slowly absorbed and the onions are very soft.

for the Pickled Cranberries

Bring vinegar, water, sugar, and salt in a small saucepan to a boil. Add cranberries and pinch black peppercorns and cook just until cranberries split open and soften. Let cool and transfer to a bowl or mason jar. Refrigerate (up to 1 week) until ready to serve.

Prep Time: 15 mins
Cook Time: 25 mins

Butternut Squash and Lamb Flatbread with Cider Onions and Pickled Cranberries

Need More Fall Recipes In Your Life?

Roasted Butternut Squash and Apple Soup with Creme Fraiche

Vegan Butternut Squash, Apple, and Cranberry Rice Pilaf

Apple, Bacon, and Leek Pizza Bites

Butternut Squash Spaghetti with Chorizo and Spinach

Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage

Caramel Apple Pie Tacos

Caramel Apple Crisp Pizookie

Loaded Pulled Pork Cheese Fries

By Chris Cockren 4 Comments

This recipe for Loaded Pulled Pork Cheese Fries was created in partnership with Davidson’s Safest Choice® Pasteurized Eggs. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

These Loaded Pulled Pork Cheese Fries ---> Mind. Blown.

When I was in college, some of my friends would always insist on going to this diner right by campus. It was terrible. Actually, I think most diners are pretty terrible. Now I've heard that diners outside of Long Island can actually be pretty fantastic, but here with what we have to work with... not so much.

The sandwiches were always not as good as I could get at a deli. The burgers not as good as I could get... well, literally anywhere else. I'm sure the breakfast was fine, but I'm a firm believer of breakfast is NOT for dinner, ever. Sorry.

The only two things that I actually semi-looked forward to when traveling to this abysmal eating establishment were the free little sides of cole slaw they brought out and my go-to order of cheese fries. With a side of honey mustard, which would always be too mustardy and lacking in the honey department. But that's another story.

I can't remember the last time I had cheese fries. And you can thank one of my wedding photography clients for this recipe, because without them mentioning cheese fries during our meeting the other week, I totally never would have thought about making this epic game day snack!

But I'm so glad they did, because Ermagherd Loaded Pulled Pork Cheese Fries!!!

I wish I didn't forget about cheese fries for all this time. I feel like I now need to make up for lost time. Delicious, delicious cheese fry lost time.

I love love love love love (did I mention love?) nachos. I'm fairly confident in stating that I could eat nachos every day for the rest of my days on earth and be so content with my life. And really, these Loaded Pulled Pork Cheese Fries are simply a variation on nachos. So yea, I guess you could swap out the fries and put in tortilla chips if you need to. Or tater tots would totally be legit as well.

But then again, there is something so satisfying about fries smothered in melted cheese.

And then topped with pulled pork.

And bacon.

AND A FRIED EGG.

You heard that correctly. A fried egg. That glorious golden runny yolk, all up in these Loaded Pulled Pork Cheese Fries.

And these are not just any fried eggs. They're Davidson’s Safest Choice® Pasteurized Eggs. Why is that important? Because if you're anything like me, you have that moment of hesitation when you see an egg that is possibly maybe undercooked. But pssst, we can all be worry-free with Safest Choice Eggs!

Beyond being legit in the flavor department, Davidson’s Safest Choice® Pasteurized Eggs are pasteurized! Yup, that's right. These gurus figured out a way to say goodbye to any and all risk of Salmonella using an all-natural patented process! Boom.

Make sure to look out for Davidson’s Safest Choice® Pasteurized Eggs at a grocery store near you. And if you can’t find ’em, just visit the SafeEggs.com store locator!

So go ahead. Enjoy all that runny yolk. You're welcome.

Guys. These Loaded Pulled Pork Cheese Fries are absolutely hands-down a necessity for:

eats while watching your ____________ (enter team) play _____________ (enter sport). You'll be hard pressed to find anything more drool-worthy to eat on game day.
family board game night snackage
party food done right
night alone with Neflix and needing some major comfort food
MAKE UP ANY REASON YOU NEED TO because these Loaded Pulled Pork Cheese Fries are seriously amazing.

Find the Full Recipe now at Safest Choice Eggs!

Loaded Pulled Pork Cheese Fries

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No reviews

Total Time: 20 minutes
Yield: 8 1x

Buffalo Chicken Tater Tot Nachos

Ingredients

Scale

2 (24 ounce) bags frozen french fries, cooked according to package directions
8 ounces shredded cheddar cheese
8 slices American cheese
½ cup bacon bits
16 ounces pulled pork in bbq sauce
4 Safest Choice eggs, fried
6 scallions, chopped
Chopped parsley, for garnish

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Instructions

See the full recipe here!

Prep Time: 10 mins
Cook Time: 10 mins

Loaded Pulled Pork Cheese Fries

Need More Game Day Eats?

Sriracha Bacon Fried Rice Balls

Doritos Crusted Mozzarella Sticks

Honey BBQ Chicken Nachos

Quick and Easy Buffalo Garlic Knots

Slow Cooker Spicy Asian Chicken Sliders

By Chris Cockren 4 Comments

This recipe for Slow Cooker Spicy Asian Chicken Sliders was created in partnership with House of Tsang. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

My slow cooker. It's officially dusted off and ready for duty. During the warm summer months, our slow cooker gets a well needed rest while I fire up the grill with a drink in hand. But now that fall's chill is in the air... the one that requires me to start wearing a jacket again... it's time for that slow cooker to do it's thang and get legit tasty meals on our table.

LOVE my slow cooker. It really does get a workout throughout the fall and winter. By the time I get Olivia packed up for and brought to the babysitter, put in a full day's work, then get her home and get some play time in, making dinner is... a challenge. But not so much when I can throw a few ingredients into my slow cooker before work and come home to BOOM, dinner made. Oh, and let's not forget those amazing smells that you walk home to. There's nothing better than walking in the front door and getting a nice big intoxicating whiff of what's for dinner.

Even more than weeknight dinners, I love my slow cooker for ridiculously easy entertaining. Specifically, absolutely legit sliders. They are the perfect casual party food and source for epic game day grub. My newest creation? These Slow Cooker Spicy Asian Chicken Sliders made with House of Tsang Szechuan Spicy™ Sauce .

You know by now that I love... LOVE... huge flavors. There's nothing worse than seeing food with your eyes, getting excited, and then being hugely underwhelmed on first bite. Dull, lame, boring... that's not my jam.

I want bold. I want diverse. I want my taste buds to jump out of my mouth and ~~shake my hand~~ give me a fist bump.

With these Slow Cooker Spicy Asian Chicken Sliders, I get it all. The spicy, salty, savory sauce. The crunchy, tangy, and slightly sweet Asian-style slaw. The creamy avocado. It's all there. Get in my belly!

Even more exciting news about these Slow Cooker Spicy Asian Chicken Sliders? The prep time on the spicy asian chicken is literally non-existent.

Slow cooker + Boneless chicken breasts. + House of Tsang Szechuan Spicy™ Sauce. Done.

Let's talk about this House of Tsang Szechuan Spicy™ Sauce. It's spicy. It's savory. And it's full of aromatic flavors like onion, ginger, and garlic. YES to all of that goodness right there.

Have you seen the full line of House of Tsang products at your local grocery story? I love that they are making Asian-inspired meals easy and approachable. Because, if I'm being totally honest, I'm always a bit intimidated when making Asian food at home. Whenever I try to make sauces from scratch, it take a whole lot of work and the result is kinda lackluster. But House of Tsang... they make it SO easy, and I love it.

I'm super excited to try their General Tso Sauce and Korean Teriyaki Sauce as well. I would love to try their Bangkok Peanut Sauce as well, but our baby girl has a peanut allergy. So can I live vicariously through you? Do me a favor and try it for me. Tell me all about it. Make me jealous. Go ahead, I can handle it.

And if you are looking for some easy Asian-inspired recipes to whip up throughout the week, make sure to check out the House of Tsang recipe center!

Slow Cooker Spicy Asian Chicken Sliders

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No reviews

Author: Chris Cockren
Total Time: 4 hours 20 minutes
Yield: 24 Sliders 1x

Ingredients

Scale

3 pounds boneless chicken breast
1 (11.5 ounce) bottle House of Tsang Szechuan Spicy™ Sauce
24 Slider Buns
Asian-Style Slaw (recipe below)
3 avocados, chopped
Sesame Seeds, for garnish

for the Asian-Style Slaw

3 cups shredded red cabbage
1 bunch scallions, chopped
1 carrot, minced
3 tablespoons rice vinegar
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon brown sugar
Kosher salt

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Instructions

Spray your slow cooker with non-stick cooking spray. Place chicken in slow cooker and pour House of Tsang Szechuan Spicy™ Sauce over the top. Cook on low for 4 to 6 hours, until chicken is cooked through and tender enough to be shredded with a fork. Shred chicken and stir to equally distribute sauce over the chicken.
Top each slider bun with shredded chicken, Asian-style slaw, chopped avocado, and garnish with sesame seeds. Devour immediately.

for the Asian-Style Slaw

Combine red cabbage, scallions, and carrot in a medium mixing bowl. In a separate small mixing bowl, whisk together vinegar, oils, and brown sugar. Season generously with Kosher salt. Drizzle dressing into cabbage mixture and toss to combine. Let sit at least 30 minutes to allow flavors to meld.

Prep Time: 20 mins
Cook Time: 4 hours

Slow Cooker Spicy Asian Chicken Sliders

Caramel Apple Pie Tacos

This recipe for Caramel Apple Pie Tacos was created in partnership with Flatout Bread. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

It's funny. We are at the point in our lives where almost all of our friends have recently bought houses... and we all love to throw get togethers. So lately, people have been vying for different spots on the annual entertaining calendar. One friend just deemed that New Years Eve will always be celebrated at their house. Another 4th of July. Another wants the first weekend of fall reserved at their home. Asheley and I... well, we didn't get to pick which holiday we could host. We were told... Halloween.

Makes sense, actually. Our house has been home to an annual costume party for as long as I can remember. I love Halloween. And apparently so do all our friends. The candy. The costumes. The decorations. It's such a great opportunity to celebrate while riding high on sugar.

While everyone else this time of year is fawning all over pumpkin everything, I'm hoarding all the apples I can. Sorry, I just can't get into pumpkin desserts. But apple?! Hello my dear friend. I'll turn you into something delicious. Just give me some butter, sugar, and cinnamon. I've got this.

Psst... scroll down to the bottom of this post for some of my favorite apple and other fall desserts from years past.

This year, I'm adding a new apple dessert to my lineup. Caramel Apple Pie Tacos. They're fun. They're handheld. They're packed with bold apple flavor. Did I mention THEY ARE TACOS!!!

I love apple pie. But who has time to make a pie when you are busy chasing around your 15-month old baby girl that is obsessed with her toddler bounce house. No, seriously, she borderline needs a support group for her bouncing addiction. I received a text yesterday while at work AT 8:30AM that Asheley had to give in to Olivia's incessant yelling of hop hop hop hop hop... she went outside, set up the bounce house, and Olivia literally played on it for 2 hours straight. In toddler time, that's like 37 hours.

Besides taking a bunch of time, apple pie is also so formal. You need actual forks and plates and stuff. Probably linen napkins too. It's not really Halloween costume party dessert material.

But Caramel Apple Pie Tacos?! Uhm, heck yes. These bad boys can be eaten on the move, with no utensils required. AND THEY ARE TACOS. Who doesn't love a taco? They are a gift straight from heaven above.

It all starts with Flatout Foldits. Have you seen them before? You can find Flatout Flatbread products are right in the deli section of your local grocery store. They bad boys get a lot of use at my house... sandwiches, burgers, mini pizza crusts, and even as pitas for gyros.

But they can also make for epic puffy taco shells. All you have to do is cut them in half, brush with melted butter, and sprinkle with some cinnamon sugar. Here's the cool part. You fold them into taco shell shapes, and then use tongs to hang/drape each one over your oven rack grates. Bake for about 7 to 10 minutes, and you have a crispy on the outside, chewy on the inside sweet taco shell ready to be filled with apple goodness.

And that apple goodness? It's butter, brown sugar, and cinnamon. Mmm hmmm. Apples' best friends right there.

Top with some whipped cream and caramel... BOOM. Instant hit at your next party. Or heck, who says you need to wait for a party? Make 'em tonight for your family. Or yourself. Bottom line, just make them. You deserve some Caramel Apple Pie Tacos in your life 🙂

And make sure to search out Flatout Foldits at your local grocery store!

Caramel Apple Pie Tacos

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No reviews

Total Time: 25 minutes
Yield: 4 1x

Caramel Apple Crisp Pizookie

Ingredients

Scale

for the Apple Pie Filling

2 Granny Smith apples, finely diced
2 tablespoons butter
¼ cup brown sugar
½ teaspoon cinnamon

for the Tacos

4 Flatout Foldits
¼ cup sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
Whipped Cream
Caramel sauce

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Instructions

for the Apple Pie Filling

In a large skillet, melt butter over medium heat. Add the apples, brown sugar, and cinnamon, and stir until well combined. Cook, stirring occasionally, for about 10-15 minutes, until the apples are tender and the brown sugar creates a thick glaze (towards the end of cooking, you'll need to stir more frequently as the glaze gets thicker).

for the Tacos

Preheat oven to 375°F and cut Flatout Foldits in half. Combine cinnamon and sugar in a small bowl. Brush one side of each Foldit with butter and sprinkle generously with cinnamon sugar. Using tongs, fold each into a taco shell shape and hang/drape over your oven rack grates. Bake for 7-10 minutes, until the Foldits turn golden brown. Remove from oven and let cool slightly. They will continue to crisp up as they cool.
Fill each taco shell with cooked apple mixture, and top with whipped cream and caramel sauce. Devour immediately.

Prep Time: 10 mins
Cook Time: 15 mins

Caramel Apple Pie Tacos

Craving More Fall Desserts?

Apple Pie Wontons with Salted Caramel Whipped Cream

No Bake Caramel Apple Cheesecake Trifles

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping

Apple Crisp Ice Cream

Bold Snacking with Buck Wild Tortilla Chips

This is a sponsored conversation written by me on behalf of Buck Wild®. The opinions and texts are all mine.

If you know me, you know how much I love snacks. LOVE. Food is such a huge joyous part of my life, and to restrict it to just breakfast, lunch, and dinner would be so very sad. I thrive on those in-between snacking opportunities.

And if we are being completely honest here, I think snack time might be my favorite part of the day. Well, besides hanging with Olivia. And Asheley. So baby, wife, snacks. In that order... possibly.

Just like the main 3 meals of the day, my snacks have to bring big flavor. I want my taste buds to go wild. There needs to be a flavor dance party going on in my mouth.

Guys. I think I found one of my new favorite snacking chips. Buck Wild Tortilla Chips. Uh huh, these bad boys are totally revolutionizing the tortilla chip game. They are crazy BOLD. And I love it.

First off, how cool is the packaging on these Buck Wild Tortilla Chips? It screams freaking awesome. At first look, I was so digging these chips even before opening the bag.

And if you're thinking, I've never seen these chips before... that's because they are brand new and now available at Walmart in the warehouse snack aisle! Spoiler Alert: you need to put these on your shopping list.

They come in 4 completely innovative flavor combinations. I was super pumped to start out my Buck Wild experience with their Jalapeno Jack Tortilla Chips.

A few impressive notes about these chips (and the entire line of Buck Wild Tortilla Chips). They don't have any artificial preservatives or flavors and contain ZERO trans fats and high fructose corn syrup.

Oh, and good news my gluten free friends. You can safely dig in, too.

What are these Jalapeno Jack Tortilla Chips loaded with? Bold REAL flavors with quality ingredients, including whole grains, jack cheese, and actual jalapeno peppers baked right into the chips! You can literally see them in the chips. And they pack a HUGE punch of spicy flavor.

These tortilla chips are really exciting. And in a sea of boring tortilla chips that line our snack food aisles, these Buck Wild Tortilla Chips are a welcome BAM! to our taste buds.

Anyone else have the experience where a chip says it's full of this kind of flavor or that kind of flavor... and then you taste it and you can only barely recognize even the smallest hint of that flavor? And what you can taste is, well, off and artificial? Not with these chips.

BOOM. Hello cheesy jalapeno flavor. There's no flavor subtlety here. It's big, it's bold, and it's everything I want.

You know what my dream snack is? What I crave constantly and would happily eat every single day for the rest of my life? Tortilla chips with a full spread of salsas and guacamole. These Buck Wild Jalapeno Jack Tortilla Chips paired so unbelievably well with my epic spread of pico de gallo, chunky guacamole, traditional salsa, and serrano chile salsa.

I couldn't stop (read: didn't want to stop).

Jalapeno Jack... I get you. You get me. We're cool.

When people ask me what my favorite cuisine is, I always tell them it's an impossible question. But, if I had to pick one, it would be Mexican/Southwest flavors. So honestly, I knew I would love those Jalapeno Jack chips. They are right in my wheelhouse.

Full disclosure. I was ready to be underwhelmed with the Buck Wild Garlic Sea Salt Tortilla Chips. They sounded fine, but just not all that special compared to the bold flavors of the Jalapeno Jack variety.

Wow... holy crap was I wrong. Guys, these Garlic Sea Salt Tortilla Chips are addictively good!

SO much flavor. And get this, they have flax and chia seeds in them!! Hello added nutrition!

One taste and I knew these Buck Wild Garlic Sea Salt Tortilla Chips would be perfect with some quality hummus. I'm not a huge hummus fan (I mean, come on... guac or hummus... not even a contest), but these Garlic Sea Salt tortilla chips made the hummus taste better!

Hummus by itself? Yup, it's just boring hummus. Hummus with these tortilla chips? Wow this is a phenomenal snack.

Garlic Sea Salt. You surprised the heck out of me. I like that.

Hey, cool little extra bonus for supporting Buck Wild Tortilla Chips? They love giving back. The Mission Buck Wild initiative supports FareStart’s Youth Programs, which provides awesome skill-building programs to help today's young adults secure meaningful employment. Sweet.

You know when I want to snack the most? When I'm off chasing our 15-month-old around the park. She is obsessed with being outside. A shockingly weird amount. We will legit have to stand outside in the pouring rain with umbrellas just because she wants to be on the grass running around.

Meet my new on the go snack. All I need is Olivia's ball (she's impressively great at kicking), her bucket (for collecting acorns, of course... her newest hobby), and a stuffed animal when she decides to slow down and relax. Oh, and for me: Buck Wild Tortilla Chips. Heck yes.

Go ahead, Olivia. I'll chase you around all day. Just make sure I have a hand free for my chips.

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

Make sure to also look for Buck Wild Cheddar Chipotle Tortilla Chips and Buck Wild Roasted Tomato Herb Tortilla Chips at Walmart!

Buck Wild Tortilla Chips... Snack The Path Less Ordinary™

Honey BBQ Chicken Nachos

This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own, as is the recipe for these epic Honey BBQ Chicken Nachos!
Fall is officially in full swing. I honestly don't even know how it's already the middle of October. I feel like I blinked and all of a sudden all the porches in my neighborhood threw up mums galore, and every single person on Facebook is suddenly sipping some sort of overpriced designer pumpkin drink while apple picking with their families.

But beyond all that, I know fall is here for one huge reason. Football. And if you know me, you know that my hands down favorite part about watching any sporting event is... legit game day eats.

Chili. Mozzarella Sticks. Guacamole. Nachos. Give me EVERYTHING.

Now here's the thing. On the weekend, you might have the time to whip up an epic chili or some buffalo chicken sliders. But what about those prime-time weeknight games? Just because we have to work all day doesn't mean we have to skimp on the grub for Monday night football!

Guys. You NEED these Honey BBQ Chicken Nachos in your life. Immediately. This snack hack should be your top priority come game time. Trust me. Here's the deal. You can still enjoy tailgating... well, home-gating to be exact, but scaled down to ideas that are perfect for weeknights.

These Honey BBQ Chicken Nachos require no cooking. READ: YOU DON'T NEED TO BE ABLE TO COOK TO MAKE THESE. It's literally just heat and serve.

And even for someone like me that loves to cook, I so so so appreciate quick and easy game time eats like these Honey BBQ Chicken Nachos. Because if I can be completely honest, sometimes I just don't feel like cooking. I just want epic food to appear on my plate. And with these nachos, it does.

There's tremendous flavor overload going on in these game day nachos. It satisfies that comfort food craving way more than any lame takeout can. See ya later delivery pizza... I've got a new game day friend.

Honey BBQ Chicken. Sweet corn kernels. Bacon bits. Scallions. So much cheddahhhh. And a good slathering of ranch dressing. Heck yes.

Let's just say I had way too much fun taste testing these. And by fun, I mean I inhaled these Honey BBQ Chicken Nachos.

Ladies and Gentlemen. Meet Tyson® Any’tizers. If you haven't had the pleasure of being introduced yet to these little bundles of snack time goodness, you need to catch up for lost time.

Tyson Any’tizers come in so many amazing flavors and varieties (see their whole line-up here), but I'm mighty partial to the Honey BBQ Flavored Boneless Chicken Wyngz. I'm talking all white meat chicken covered in an amazing sweet honey BBQ flavor. Mmmmm, so good. Not only are they crazy flavorful, they are super easy and convenient to whip up. Just heat and serve. Boom.

The snack hack options with these are endless. Heat up a bunch of different Tyson Any'tizers with a nice spread of different condiments and sauces. YES. Serve 'em up with some mini slider buns for an epic slider buffet. YES YES.

Bottom line... I can't imagine watching another football game without a batch of Tyson Any'tizers right in front of me. Just heat and serve. Tabletop tailgate, at your service. You seriously can't get easier than that. #TabletopTailgate

Honey BBQ Chicken Nachos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 30 minutes
Yield: 8 to 12 1x

Buffalo Chicken Tater Tot Nachos

Ingredients

Scale

1 (10 ounce) bag Tyson Any'tizers Honey BBQ Flavored Boneless Chicken Wyngz
1 (13 ounce) bag tortilla chips
1 (16 ounce) bag shredded cheddar cheese
2 cups frozen corn, thawed
1 (4 ounce) bag bacon bits
1 (8 ounce) bottle ranch dressing
1 bunch scallions, chopped
Parsley, for garnish (optional)

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Instructions

Heat chicken according to package directions in a 350°F oven. Chop cooked chicken into bite-sized pieces.
Lay tortilla chips on a large baking sheet. Top with chopped chicken, corn, cheese, and bacon. Heat in the 350°F oven until cheese is melted. Remove from oven, drizzle with ranch dressing and top with scallions and parsley. Devour immediately.

Prep Time: 5 mins
Cook Time: 25 mins

Honey BBQ Chicken Nachos

You can find these Tyson Any'tizers (and so many more Tyson Foods) at your local Walmart... making it the official game time destination throughout the season. Head right to the frozen food aisle. Make sure to also look for:

Need More Game Time Ideas?

Whiskey Glazed Burgers

Spicy Caramelized Pineapple Bacon Guacamole

Doritos Crusted Mozzarella Sticks

Sriracha Bacon Fried Rice Balls

Quick and Easy Buffalo Garlic Knots

Stuffed Jalapeno Popper Bacon Cheeseburger

Slow Cooker Buffalo Chicken Sliders with Avocado Ranch Dressing

Fire Roasted Chili with Beer Braised Short Ribs

Southwest BBQ Chicken Taco Salad

This recipe for Southwest BBQ Chicken Taco Salad was created in partnership with Flatout Bread. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Guys. Weekends by us are absolutely crazy. Oh, you too?

Olivia has back-to-back activities on Saturday mornings (baby gym and then swim lessons... yes, she's only 1), and then Sunday we rush out the door to try and make it to church and then run some errands. Both days, before we know it... it's already lunch time.

So during the week, my lunch routine at school is pretty boring. By the time the weekend rolls around, my tastebuds are craving something legit. And you know how much I'm obsessed with southwest flavors (considering half of all the recipes on Shared Appetite fit that profile)...

The organic CSA we are members of has been cranking out tons of lettuce and these awesome cherry tomatoes lately. Salad, it is. But we all know salad can be a pretty sad and boring lunch if not done up right. That's why I made this epic Southwest BBQ Chicken Taco Salad with a totally guilt-free creamy avocado dressing. Boom.

Yes, that's Asheley in the above photo. She's a great hand model. And yes, her t-shirt says #MomLife. It's her official weekend t-shirt.

So this Southwest BBQ Chicken Taco Salad. It's everything a great healthy lunch should be. Tons of veggies, a good amount of lean protein, and most importantly, a huge amount of big, bold flavors.

If you're thinking that this Southwest BBQ Chicken Taco Salad kinda reminds you of the BBQ Chicken salad from Panera, you're right on the money. That's how this recipe came about. I love that salad, and knew I could make it just a little better... especially when I have my secret weapon on hand (i.e. the guilt free creamy avocado dressing).

The avocado dressing is made with Greek yogurt, which is such a great swap out for the usual mayo and/or sour cream you'll see in lots of recipes. It's creamy, it's tangy, and it's everything a rich dressing wants to be... minus the unnecessary calories.

You already know how much I absolutely love Flatout Bread. My pantry is always filled with some of their goodies, whether it be their huge variety of wraps, foldits, or pizza crusts. And this was the perfect opportunity to get my salad taco shell on.

It's literally as simple as placing a few of these wraps in oven-proof bowls, popping 'em in the oven, and letting them get all brown and toasty to crispy taco shell perfection.

I mean come on, you all know eating a salad out of a taco shell is WAY more exciting than just eating it out of a boring bowl.

Feeling extra creative? You can brush the flatbreads with a little olive oil and sprinkle with spices before baking them off (I'm thinking a little mix of paprika, chile powder, and cumin would be SO good with this salad).

You can find Flatout Bread products in the deli section of your grocery story (see their store locator here). And if you need more recipe inspiration, they have a huge online recipe center as well!

Southwest BBQ Chicken Taco Salad

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No reviews

Author: Chris Cockren
Total Time: 35 minutes
Yield: 4 1x

Honey Sriracha Cauliflower Salad

Ingredients

Scale

4 Flatout flatbreads
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Kosher Salt
Freshly ground black pepper
BBQ sauce (homemade or your favorite store-bought variety)
1 large head of lettuce (any variety will do), rinsed, dried, and torn into bite-sized pieces
1 ½ cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
1 pint cherry or grape tomatoes, halved
For the Avocado Dressing
1 ripe avocado, mashed
½ cup plain greek yogurt
1 lime
1 clove garlic
¼ teaspoon paprika
¼ cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

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Instructions

Preheat oven to 375°F. Place flatbreads in four separate oven-safe bowls, pushing them down into the bowls and creating your desired "wavy shape" for your taco shell. Bake in oven for 6 to 8 minutes, until the flatbreads are crisp.
Preheat grill over medium heat. Brush chicken breasts with oil and season liberally with Kosher salt and freshly ground black pepper. Grill, with the lid closed, approximately 5-7 minutes, then flip and baste cooked side with bbq sauce. Cook for another 5-7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155°F (it will continue to cook while resting). Remove from grill, baste with a bit more bbq sauce, and let rest for 5-10 minutes. Slice chicken breasts into bite-sized pieces.
Layer each taco shell bowl with lettuce, corn, black beans, cherry tomatoes, and chopped bbq chicken. Drizzle generously with extra BBQ sauce and the Avocado Dressing.
For the Avocado Dressing
In a food processor, purée the avocado, greek yogurt, juice from ½ of the lime, garlic, and paprika. Drizzle in olive oil and fully combine. Season with Kosher salt and freshly ground black pepper. Taste and add the juice from the other ½ lime if desired.

Prep Time: 20 mins
Cook Time: 15 mins

Southwest BBQ Chicken Taco Salad

Need More Salad?

Roasted Vegetable Grain Salad

Bacon, Egg, and Sweet Potato Brussels Sprout Salad

Massaged Kale Salad

Peach Bourbon Caramel Cake

No one needs to know that this super impressive Peach Bourbon Caramel Cake is actually ridiculously easy to pull off and is perfect for entertaining!

I'm fully aware that I should be talking about apple this and pumpkin that. And yes, I know it's fall.

Oh well.

I'm squeezing out one more chance to inhale all the peach goodness before I succumb to the almighty apple-everything. I'll never be a pumpkin fan... sorry, I just don't get it.

Peaches, though. Give me them all day every day. I love peaches. Especially when they are baked into a cake smothered in a luscious and gooey bourbon caramel sauce. Mmm hmmmmm. That's right.

You have months to kick back and enjoy your apple pie and pumpkin lattes. Make this Peach Bourbon Caramel Cake before it's too late!

This Peach Bourbon Caramel Cake is actually slightly adapted from a recipe I photographed for Dixie Crystals with... you guessed it, apples.

And it was delicious. My mom, who weighs 100 pounds soaking wet with a half dozen donuts in her hand, ate more of this cake in one day then one should eat in a week.

But I wasn't quite ready for apples yet. And my mom, who was scarfing down her 2nd slice of cake while I was enjoying my first, totally read my mind and exclaimed... this would be AMAZING with peaches. And then I said... and bourbon.

So there, my friends, is how this Peach Bourbon Caramel Cake came about. While eating cake.

It really couldn't be simpler. You whip up a quick fool-proof caramel sauce spiked with bourbon and pour it in a cake pan. Top with some fresh peaches and pecans. And then cover it in a super easy cake batter that takes minutes to mix together. Throw it in the oven and POOF... magic.

The best part about this cake? You can really taste the bourbon. And it pairs so well with the peaches, pecans, and caramel. It's like they were meant to be together. The only thing missing is you and a fork.

So go ahead, let your family know that you care about them this week. Make 'em some Peach Bourbon Caramel Cake. It's one last hoorah to summer.

Peach Bourbon Caramel Cake

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No reviews

Author: Chris Cockren
Total Time: 1 hour 20 minutes
Yield: 9-Inch Cake (Serves 9 to 12) 1x

Stone Fruit Caprese Salad with Grilled Corn

Ingredients

Scale

for the Cake

½ cup unsalted butter, very soft
1 cup granulated sugar
2 large eggs
2 tablespoons bourbon
1 teaspoons vanilla extract
1 ⅓ cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
2 ripe peaches, peeled and sliced
½ cup chopped pecans

for the Bourbon Caramel

5 tablespoons unsalted butter
½ cup brown sugar
¼ cup honey
2 tablespoons bourbon
⅛ teaspoon salt

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Instructions

Preheat oven to 325°F and butter a 9-inch square baking pan.
In a medium mixing bowl, beat and sugar together until light and fluffy. Add eggs, one at a time, until full incorporated. Mix in bourbon and vanilla. Add flour, baking powder, and salt and mix until just combined.
Meanwhile, in a small saucepan, make the bourbon caramel. Melt butter, sugar, honey, bourbon, and salt over medium heat until it just begins to boil. Remove from heat and pour into buttered pan, covering the entire bottom surface.
Lay peaches and pecans in a single layer on top of caramel. Spread cake batter in an even layer on top and place in oven for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool for 5 minutes. Place serving tray on top of pan and carefully flip it upside down.

Prep Time: 30 mins
Cook Time: 50 mins

Peach Bourbon Caramel Cake

Need More Peach In Your Life?

Peach Cobbler Wontons with Bourbon Whipped Cream

Grilled Peach, Corn, and Basil Flatbread with Balsamic Glaze

Peach Basil Arnold Palmer Cocktails

Peach Blueberry Margarita Popsicles

Peach Bourbon Hand Pies

Stone Fruit Caprese Salad with Grilled Corn

By Chris Cockren 5 Comments

This recipe for Stone Fruit Caprese Salad with Grilled Corn was created in partnership with Kitchen PLAY on behalf of DaVinci Wine. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

I can't believe summer is officially over. As always, it went by way too fast. And although I'm excited for cooler weather, apple everything (forget you, pumpkin... I'm not a fan), and everything else fall brings, I'm not quite ready to let go of all the amazing produce late summer brings us here in NY.

Except tomatoes. I'm totally over tomatoes. The organic farm CSA (community supported agriculture) we subscribe to has been pumping tomatoes down our throats non-stop for over a month now. And I totally loved every second of it. But now I've met my quota.

Juicy nectarines, peaches, and plums on the other hand. And grilled corn. Ermagherd keep them coming. I pretty much can never get enough of them. So hold on apple and pumpkin. I'm not quite ready for you yet.

You'll find me still hanging out on the back patio come dinner time (with the possibility of trading in my t-shirts for hoodies), enjoying all that summer still has to offer... like this legit Stone Fruit Caprese Salad with Grilled Corn.

This Stone Fruit Caprese Salad with Grilled Corn. I'm obsessed.

Replacing tomatoes in your usual caprese salad with whatever stone fruit looks best at your local market or grocery story is surprisingly an epic move. The flavor profile will be familiar, but all that peach, nectarine, and plum juicy goodness will be an absolute party for your taste buds.

Every time. Seriously every single time I serve up this Stone Fruit Caprese Salad with Grilled Corn, my friends and family go bonkers over it. They always give me a second look, like what the heck happened to the tomatoes, but then they realize the genius after taking a bite.

Feel free to use all of one stone fruit, or mix and match peaches, nectarines, plums, pluots, and more. Just make sure you get the best, most ripe fruit possible. And please, pretty please, don't just use those cheap blocks of mozzarella... go for the high-quality fresh stuff. You work hard, so treat yo'self with the best ingredients you can find. It'll make all the difference in this salad.

Sure, you could enjoy dinner without wine. By why would you want to? That's like ordering a burger at a restaurant and asking for it to come with a side salad instead of fries. Dumb.

Especially when you have such a great, affordable wine like DaVinci Pinot Grigio that goes incredibly well with food. You can thank northeastern Italy's cool evenings and warm days for that... it produces a crisp and clean tasting wine that's more acidic and less sweet. And that means a food-friendly wine that pairs with so many savory and sweet foods.

DaVinci Pinot Grigio + Stone Fruit Caprese Salad with Grilled Corn = Yessssssssssssssssss

It's like they were born to be together.

And if you're wondering how DaVinci Wine got its name... you're right. It's produced by the Cantine Leonardo da Vinci, a cooperative of more than 200 winegrowers near the Tuscan hillside of Vinci, which was the birthplace of the man himself, Leonardo da Vinci.

And hey, even though this DaVinci Pinot Grigio pairs perfectly with this Stone Fruit Caprese Salad with Grilled Corn, I totally get it if you're not a white wine fan. Asheley is all about the reds (if you're wondering, I'm an equal-opportunity fan of wine). And the expert winemakers for DaVinci also produce an authentic, high-quality Italian Chianti. Not surprising, considering Tuscany is the home of the Chianti grape.

So either way, you can totally get your DaVinci Wine game on point.

Stone Fruit Caprese Salad with Grilled Corn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Chris Cockren
Total Time: 15 minutes
Yield: Serves 4-6 1x

Peach Cobbler Wontons with Bourbon Whipped Cream

Ingredients

Scale

6 assorted large ripe nectarines, peaches, and/or plums, cut into wedges*
8 ounces fresh mozzarella, torn into bite-sized pieces
1 ear grilled corn, kernels removed and cobs discarded
2 to 3 tablespoons extra virgin olive oil
2 to 3 tablespoons balsamic glaze**
Handful fresh basil leaves, torn
Kosher salt

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Instructions

Arrange stone fruit, mozzarella, and grilled corn kernels on a serving platter. Drizzle with olive oil and balsamic glaze. Top with torn basil and season with Kosher salt. Devour immediately.

Notes

*if all the stone fruit is looking on the small side, I would get 8 of them to be safe
**you can find store-bought balsamic glaze in most grocery stores, or feel free to make your own by slowly reducing balsamic vinegar in a small saucepan (you can find my recipe for it here). It's totally worthwhile to make, but just be prepared for it to take a while and for your house to stink like vinegar.

Prep Time: 15 mins

Follow along with DaVinci on Facebook!

Stone Fruit Caprese Salad with Grilled Corn

Need More Stone Fruit?

Grilled Peach, Corn, and Basil Flatbread with Balsamic Glaze

Peach Basil Arnold Palmer Cocktails

Peach Blueberry Margarita Popsicles

Peach Bourbon Hand Pies

Caramel Apple Crisp Pizookies

This recipe for Caramel Apple Crisp Pizookies was created in partnership with Davidson’s Safest Choice® Pasteurized Eggs. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Not sweating my butt off all day? Awesome. Getting dark before 7pm? Not awesome.

Fire pits? Awesome. Having to wear pants? Not awesome.

Apple everything? Awesome. Pumpkin everything? Kill me.

So yea, I have mixed feelings about the first day of Fall. It's so exciting in so many ways. I can't wait for Olivia to experience trees changing color. Going apple picking. Her first hayride. And being actually aware of the costume she is wearing (although I'll totally miss that hot dog costume we forced her to wear last year).

But it also is kind of a bummer. For a teacher, there's nothing better than summer. And I'm so not a fan of the pumpkin craze. ESPECIALLY when people try to start it at the end of August when clearly I'm still stuffing my face with tomatoes, corn, and peaches. Obviously.

Me? I'm all about apple. Apple pie, apple crisp, apple cider, apple cider donuts... give me all of it! And now. One heck of a new apple fall dessert in my lineup. Hello fall... let's celebrate with these epic Caramel Apple Crisp Pizookies.

What's a pizookie, you ask? It's what Chicago did to pizza. Deep dish, baby. And it's pretty darn magical. Not only is it ooey, gooey, and everything you want a cookie to be, it's way easier than having to drop individual cookie dough balls on baking trays in batches.

Spread the dough into a few small skillets or baking dishes and BOOM. Instant dessert win.

Have you had apple crisp before? It's my favorite fall dessert. I actually like it better than apple pie and apple cobbler. I love that buttery oatmeal crisp topping. And here, the oatmeal deep dish cookie (i.e. pizookie) acts as that crisp topping. But it's bigger. AND A COOKIE.

Yup, there is is. In all it's beautiful oatmeal pizookie glory. It's inspired and adapted from this awesome recipe. Let's not stop there, though.

I top these stunning golden brown beauties with brown sugar roasted apples (mmm hmmmmm), ~~way too much~~ the perfect amount of caramel sauce, and a ~~pint~~ scoop of vanilla ice cream.

This, my friends, is Fall dessert heaven.

Big enough to share. Good enough that you won't want to.

We have to talk about the eggs I've been packing my fridge with lately. Davidson’s Safest Choice® Pasteurized Eggs are a staple in my house. Beyond tasting great and being super high quality, they are also pasteurized! I know! Who knew that eggs could be pasteurized?! These guys figured it out using an all-natural patented process, and now we can all say peace out to any risk of Salmonella. 100% worry free... which is much appreciated for my Type A anxiousness about pretty much everything.

They are so safe, you can actually eat them straight up. Go ahead... eat some of this cookie dough raw. You're all good, thanks to Davidson’s Safest Choice® Pasteurized Eggs.

Make sure to look out for Davidson’s Safest Choice® Pasteurized Eggs at a grocery store near you. And if you can’t find ’em, just visit the SafeEggs.com store locator!

Caramel Apple Crisp Pizookies

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No reviews

Author: Chris Cockren
Total Time: 1 hour, 50 minutes
Yield: Serves 6 to 8 1x

Apple Pie Wontons with Salted Caramel Whipped Cream

Ingredients

Scale

for the Pizookie

1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon Kosher salt
2 cups old-fashioned rolled oats
¾ cup unsalted butter, softened
1 cup brown sugar
¼ cup granulated sugar
2 Safest Choice™ pasteurized egg(s)
1 teaspoon vanilla
Apple Topping (see below)
Caramel sauce, to taste
Vanilla ice cream, to taste

for the Apple Topping

3 granny smith apples, peeled and thinly sliced
½ cup brown sugar
6 tablespoons unsalted butter, diced
¾ teaspoon cinnamon

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Instructions

for the Pizookies

Combine flour, baking soda, salt, and oats in a medium bowl. Set aside.
In another medium mixing bowl, cream together butterand sugars for 2 minutes. Mix in eggs and vanilla until fully incorporated. Slowly mix in flour mixture until just combined.
Refrigerate cookie dough for 30 minutes, then spread dough ½-inch deep in four 4 (6-inch) ramekins, mini skillets, or other small baking pans. Bake in preheated 350°F oven for approximately 14 minutes, until tops are golden brown.
Cool slightly, then top with apple topping, caramel sauce, and vanilla ice cream.

for the Apple Topping

Preheat oven to 350°F. In a medium oven-safe bowl or pan, combine apples, brown sugar, butter, and cinnamon.
Cover with aluminum foil and bake for 40 minutes, stirring once halfway through. Remove from oven, stir, and discard foil. Bake, uncovered, for 20 more minutes to allow glaze to thicken.

Prep Time: 50 minutes
Cook Time: 1 hour

Caramel Apple Crisp Pizookies

Need More Fall Desserts?

No Bake Caramel Apple Cheesecake Trifle

Caramel Apple Cheesecake Quesadillas

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping

Apple Crisp Ice Cream

Korean Turkey Lettuce Wraps with Kimchi and Gochujang Aioli

This recipe for Korean Turkey Lettuce Wraps was created in partnership with Butterball. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

We are officially in the back-to-school routine zone. It always takes a couple weeks to settle in to this more rigid schedule, especially with figuring out Olivia's babysitter schedule and who's dropping and picking her up when. And then by the time we get her home after work, it's a mad dash to get some quality play time in with our little girl, and then it's a whirlwind to get her fed, bathed, and put to bed.

Phew. The last thing Asheley and I want to think about after all that is... what's for dinner. And more accurately, which one of us has the energy to cook? Usually is neither of us.

But here's the thing. I refuse to eat boring food. So what's a guy to do?

Epic meals that require little planning, little cooking, and super quick assembly. Enter these Korean Turkey Lettuce Wraps. They are beyond legit.

Each of these little flavor bombs explode with big, bold tastes. There's a little bit of everything packed into each wrap. Savory, salty, sweet, crunchy, fresh, sour, zesty, and spicy. It's a party... for your mouth.

And come on now. Lettuce wraps are just crazy fun. It's like a healthy taco night, when everyone in your family gets to build-their-own lettuce wraps! And nothing fosters family interaction more than everyone diving into a monumental dinner spread.

Your family will love all the beautiful colors, and you'll totally dig how little prep this beautiful meal takes to bring together. Ssshhhh it'll be our little secret.

Let's break these Korean Turkey Lettuce Wraps down.

The actual Korean turkey is made with a super quick version of my bulgogi marinade. It's sweet, savory, and salty. ADDICTIVE. And more importantly, it only takes about 10 minutes to whip together. Boom.

Now the fun sets in. The TOPPINGS.

These aren't your average ehhhh toppings. We're talking about pickled carrots. Fresh crunchy radishes. Quick pickled cucumbers. Authentic Korean kimchi. And a gochujang aioli that will change your life.

Yassssssssss.

Now the only part of this meal that you are going to want to make ahead of time are the pickled carrots. They only take like 5 minutes to make, but they need time for the magic to happen. My suggestion? Make them over the weekend and let them just hang out in the fridge (they will last for weeks!) until you're ready to make these Korean Turkey Lettuce Wraps.

If kimchi and gochujang are new "weird" flavors for you, don't be scared. Embrace the new. Embrace the weird. Kimchi is basically the Korean version of sauerkraut. It's spicy fermented goodness, and pairs so well with the turkey marinade. Gochujang is going to become the new sriracha at some point soon. It has an incredible depth of flavor, and turns this aioli into something really special.

You can definitely find kimchi and gochujang at Asian specialty markets and high-quality grocery stores (Whole Foods has it!), or you can just check 'em out here on Amazon: Gochujang / Kimchi

You all know that you'll be getting yo' turkey on this upcoming November. It's a Thanksgiving standard. But turkey is such a great option year round! It’s such a great lean protein and will make an amazing addition to your family's healthy lifestyle.

I'm extra excited about this ground turkey... it's Farm to Family by Butterball Ground Turkey! It's a new product line that includes absolutely no antibiotics and is American Humane Certified. That means the turkeys were fed a vegetarian diet based on whole grains containing zero animal byproducts and hormones. It's high quality, good for you, and affordable!

Butterball is making it really easy to become a Turketarian (i.e. an every day Turkey lover), so make sure to spread the turkey love with your family and make 'em these Korean Turkey Lettuce Wraps!

Korean Turkey Lettuce Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time: 30 minutes
Yield: Serves 4

Spicy Korean Kimchi Ramen

Ingredients

Scale

2 heads Boston Lettuce, leaves washed and dried
Korean Turkey (recipe below)
6 - 8 radishes, cut into matchsticks
1 cup Kimchi, chopped*
Pickled Carrots (recipe below)
Quick Pickled Cucumbers (recipe below)
Gochujang Aioli (recipe below)

for the Korean Turkey

1 pound Farm to Family by Butterball Ground Turkey
1 tablespoon olive oil
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mirin
1 teaspoon toasted sesame oil
1 teaspoon gochujang*
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ginger powder

for the Pickled Carrots

3 large carrots, grated/shredded
¾ cup warm water
½ cup apple cider vinegar
1 tablespoon sugar
1 ½ teaspoons Kosher salt

for the Quick Pickled Cucumbers

1 cucumber, thinly sliced
2 tablespoons plus 1 teaspoon granulated sugar
1 tablespoon Kosher salt

for the Gochujang Aioli

⅓ cup sour cream
¼ cup mayonnaise
1½ tablespoons gochujang
1 clove garlic, grated with microzester (or very finely minced)
¼ teaspoon Kosher salt
⅛ teaspoon garlic powder
⅛ teaspoon paprika
⅛ teaspoon onion powder

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Instructions

Place Boston lettuce, Korean Turkey, radishes, Kimchi, pickled carrots, quick pickled cucumbers, and gochujang aioli in bowls family style on your table. Let everyone build-their-own lettuce wraps to their liking!

for the Korean Turkey

Combine soy sauce, brown sugar, mirin, toasted sesame oil, gochujang, garlic powder, onion powder, and ginger powder in a small bowl.
Heat olive oil a medium skillet over medium-high heat. Add turkey and cook, stirring and breaking into bite-sized pieces, until browned and just cooked through. Add sauce and stir, cooking for about 2 minutes, until it creates a quick glaze on the turkey. Remove from heat.

for the Pickled Carrots

Combine warm water, vinegar, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place carrots in a jar or bowl (I like to use a mason jar) and pour vinegar mixture over the carrots. Refrigerate for at least 1 day, up to a few weeks.

for the Quick Pickled Cucumbers

Combine thinly sliced cucumber with sugar and Kosher salt. Refrigerate for 1 hour.
for the Healthy Gochujang Aioli
Mix all ingredients together until well combined. Refrigerate until ready to use. Can be made up to 3 days ahead of time. Use extra gojuchang aioli as you would any condiment, for topping sandwiches, tacos, and such.

Notes

*you can find kimchi and gochujang at Asian specialty markets and many good-quality grocery stores (Whole Foods and Fairway have it by me).

Prep Time: 20 mins
Cook Time: 10 mins

Follow Along With Butterball: Facebook | Twitter | Pinterest | Instagram

Korean Turkey Lettuce Wraps

Need More Korean Flavors?

Korean Kimchi Burger

Slow Cooker Korean Chicken Sliders

Korean Pork Burritos

This is a sponsored conversation written by me on behalf of Butterball. The opinions and text are all mine.

Butternut Squash Spaghetti with Chorizo and Spinach

By Chris Cockren 4 Comments

This recipe for Butternut Squash Spaghetti with Chorizo and Spinach was created in partnership with Barilla® Pasta. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

I'm blessed... like incredibly, ridiculously, unbelievably blessed. And it's pretty easy to take it all for granted. I'm so quick to get caught up in the next new thing, and forget to be thankful for all that we have.

Yesterday, I woke up to a kitchen full of food. Today, the same thing. And you know what... tomorrow too. My pantry, my fridge, my freezer... they are all busting at the seams.

Sadly, many of my neighbors across New York can't say the same thing. This isn't the first time we've had this conversation. We talked about food insecurity (and mind-blowingly amazing carnitas) once before. And you know what? It's an important talk to have.

Hunger isn't just a third world problem. It's happening right here. In our own backyards. Our own neighbors. And it is so easy to help.

So today I'm going to share with you one really easy way you can help... along with showing you how to make this epic Butternut Squash Spaghetti with Chorizo and Spinach.

One in five New Yorkers is food insecure. Despite their best efforts, putting food on the table for their family is a daily struggle. One we, including myself, frequently take for granted.

The meal gap for New York City is nearly 242 million. That means that our neighbors who are struggling to keep food in their homes fall short of an adequate diet by 242 million meals every year.

September is officially Hunger Action Month. And right here in NY, Barilla® Pasta is teaming up in a big way to help the Food Bank For New York City.

Sponsoring their 11th annual month-long Go Orange to End Hunger™ campaign, Barilla® Pasta is rallying everyone across the five boroughs to "Go Orange with Barilla."

Get this. They are going to make a total donation of 500,000 meals to the Food Bank For New York City, and are hoping to raise awareness and inspire all of us to join the fight.

Volunteer. Donate. Advocate.

We all can do something.

Here's two ways you can help:

Volunteer + Donate at one of the several truck stops throughout the city this week (see the bottom of this post for dates and locations).

Have a busy week? I get it. But you definitely have time for this: post on social media with the hashtag #GoOrangeWithBarilla.

Seriously. That's it. Twitter. Facebook. Instagram. Use your social influence for good. Just use the #GoOrangeWithBarilla and you're making a difference right here in New York!

For every person who donates on the spot, signs up to volunteer or advocates on social using the hashtag, Barilla will donate an ADDITIONAL serving of pasta, up to one ton!

How much time do you spend on Facebook a day? On Instagram? Heck, I've checked both like 14 times since sitting down to write this post.

#GoOrangeWithBarilla

That's it. Something so easy for us, and yet it can make a profound impact for someone right next door.

When it comes to feeding your entire family without breaking the bank, I'm always happy to look in the pantry for some pasta. It's inexpensive, delicious, and super easy to make! And when combined with lots of flavorful veggies, I know my family is getting a ton of nutrients that does a body good.

This Butternut Squash Spaghetti with Chorizo and Spinach. It's an amazing welcome into cooler temperatures. It's not quite fall yet, but it's definitely coming. And one thing that gets me excited about fall is all the squash (okay, and apple cider and apple pie).

This butternut squash sauce is super creamy and velvety, without any cream or milk. The chorizo adds a huge punch of flavor (feel free to substitute in any sausage or ground beef if you have that on hand). And you know we all can benefit from some extra green in our diet. Spinach, Swish chard, and kale all work amazing here. Feel free to use whatever you have on hand (even frozen spinach will work!).

It's my hope, along with everyone over at Barilla® Pasta, that we all can enjoy food together around the dinner table. Let's make it happen, friends. Make this Butternut Squash Spaghetti with Chorizo and Spinach for your family. Spread the love with #GoOrangeWithBarilla.

recipe adapted from Pinch of Yum

Butternut Squash Spaghetti with Chorizo and Spinach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Chris Cockren
Total Time: 55 minutes
Yield: 6 to 8 Servings 1x

Ingredients

Scale

1 (16 ounce) box Barilla Thick Spaghetti
2 tablespoons olive oil, divided
1 medium butternut squash, chopped
1 medium red onion, chopped
3 cloves garlic, minced
1 ¼ cups tomato sauce
3 to 4 cups chicken broth
8 sage leaves, chopped
Kosher salt
1 pound cooked ground chorizo, sausage, or beef
1 bunch sauteed spinach, Swiss chard, or kale
Parmigiano Reggiano, for garnish

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Instructions

Preheat oven to 400°F. Toss butternut squash with 1 tablespoon olive oil and season with Kosher salt. Spread in a single layer on an aluminum foil lined baking tray and roast in oven for 25 minutes, until fork tender. Remove from oven and set aside.
Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion, season with Kosher salt, and cook for approximately 4-5 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring occasionally. Add tomato sauce, 3 cups chicken broth, sage leaves, and roasted butternut squash. Bring to a boil and then lower heat and let simmer for 10 minutes. Using an immersion blender (or carefully transferring mixture to a blender), puree mixture until it is a smooth sauce consistency. Add remaining 1 cup of broth if sauce is too thick. Add cooked chorizo and sauteed spinach and let sauce simmer 10 more minutes, stirring occasionally.
Meanwhile, cook spaghetti according to package directions. Add spaghetti to sauce and toss to coat. Top with freshly grated parmigiano reggiano and serve.

Prep Time: 10 mins
Cook Time: 45 mins

Follow Along with Barilla® Pasta: Facebook | Twitter | Instagram

Butternut Squash Spaghetti with Chorizo and Spinach

Food Donation and Volunteer Option Dates

Manhattan – Monday, Sept 12th – West 23^rd Street (between 5^th + 6th Ave)

Brooklyn - Tuesday, Sept 13th - Borough Hall

Queens - Wednesday, Sept 14th - Forest Hills (71 st Ave and Austin St)

The Bronx - Thursday, Sept 15th - West Kingsbridge between Jerome Ave. and Davidson, in front of the armory

Staten Island /Manhattan Friday, Sept 15th Staten Island Ferry Whitehall (Water St + Pearl St)

This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.

Vegan Thai Grilled Corn Soup

This Vegan Thai Grilled Corn Soup is super velvety and flavorful, and a great way to use all that beautiful summer corn! Great as an appetizer or main dish!

I was about to write that the first full week of school is officially in the books... but then I realized that this was only a 4-day work week. Eh, either way, it's the weekend!

Weekends are even more precious right now, because we are totally holding on to summer over here. I'm not ready to close up the grill yet for the season. And freaking stay away pumpkin... it's not your time yet.

If you're anything like me, you are eating as many ears of corn as possible. There's such a short window of super sweet corn here in New York, and it's just starting to wind down. Waaaaahhhhhhhhhhhh.

So do yourself a favor this weekend and eat all the corn you can. And as we start to transition into some cooler weather (although it's apparently going to be 90-something today in New York), this Vegan Thai Grilled Corn Soup will totally hit the spot.

Guys. This Vegan Thai Grilled Corn Soup is legit. It's got tons of awesome flavors going on... garlic, ginger, red curry paste, coconut milk... and lot's of corn. Grilled corn gets pureed in the soup, as well as sweet kernels of grilled corn hanging out for little pops of goodness. But that's not all. I simmer the corn cobs in the vegetable broth so even that amazing corn flavor infuses in there as well.

Personally, I love serving up this Vegan Thai Grilled Corn Soup as an appetizer for parties as soup shooters. It'll also work as a great lunch or dinner... but I would probably serve something alongside this Vegan Thai Grilled Corn Soup at dinnertime. Perhaps a salad, half of sandwich, or something like that.

Vegan Thai Corn Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Chris Cockren
Total Time: 1 hour 15 minutes
Yield: Serves 4

Roasted Corn with Sriracha Avocado Butter

Ingredients

Scale

4 cups vegetable stock
4 ears grilled corn
2 tablespoons olive oil
1 medium red onion, chopped
2 cloves garlic, minced
1 teaspoon minced ginger
1 (14 ounce) can light coconut milk
1 tablespoon red curry paste
1 lime, juiced
Kosher salt
Cilantro, for garnish
Red chiles, for garnish
Lime wedges, for garnish

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Instructions

Slice corn kernels off the grilled corn cobs and set aside. Break two of those corn cobs in half and add to vegetable stock in a small pot. Bring to a boil, and then simmer for 30 minutes. Remove cobs and discard.
Heat olive oil in a medium stockpot over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add garlic and ginger and cook, stirring occasionally, 1 minute.
Stir in red curry paste, lime juice, and half of the grilled corn kernels and cook 1 minute, stirring constantly. Add coconut milk and corn-infused vegetable stock. Season with Kosher salt, and let simmer for 10 minutes. Using an immersion blender*, puree soup until very smooth, and then let simmer another 10 minutes.
Place a fine mesh sieve over a large bowl or pot. Pour soup into sieve and stir to help push the soup through the sieve. Return soup to stove over medium heat, add remaining grilled corn kernels, and taste and season with more Kosher salt if needed. Scoop soup into bowls and garnish with cilantro, red chiles, and lime wedges. Devour immediately

Notes

*alternatively, you can carefully pour soup into a blender and puree. Just be super careful and hold down the lid of the blender while pureeing, as the steam from the soup will try to pop it off.

**you can serve this as a main dish for lunch or dinner (if for dinner, I would definitely serve with a half of sandwich or something like that), but my favorite way to serve this is as an appetizer for parties. They make for great little "soup shooters" that you can serve in shot glasses or other small vessels.

Prep Time: 15 mins
Cook Time: 60 mins

Vegan Thai Grilled Corn Soup

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Mexican Street Corn + Avocado Dip

Sweet Corn Ice Cream with Caramel-Candied Bacon

Sweet Potato and Corn Chowder

Sriracha Avocado Butter Roasted Corn

Transform your backyard BBQ and impress the heck out of your friends and family with this epic summer side dish... Sriracha Avocado Butter Roasted Corn!

It's officially the first day of school for the kiddies. It's my 2nd day... us teachers had a conference day yesterday. And oh man, it was a doozie.

So here's what went down. I've taught elementary band exclusively for almost my entire 11 year career so far. Yesterday while sitting in our building faculty meeting and flipping through our welcome folders, which is full of all the usual policies, calendars, meeting dates, and such, I saw an interesting note addressed to me. Apparently, according to this memo, I have to teach one section of classroom/general music this year... oh, and it's scheduled to be taught 24 hours from now.

So yes, it's still a music class and I'm certified to teach any sort of music class from Kindergarten through 12th grade. But it's something I've never taught before, takes a bunch of planning, and ermagherd I have to teach it TODAY with only 24 hours notice! Yea, I had a mild heart attack. Like, you couldn't give a guy a few more days notice? A friendly phone call? A quick email? Jeez.

It's all good though. I'm kinda intrigued by it, and am going to embrace the opportunity to teach something different for one 40-minute period a week. It will be an experiment... with 24 fourth graders staring back at me.

Another experiment? Transforming a few of my favorite things into one epic summer side dish. Roasted Corn. Sriracha. Avocado. BUTTAHHHHH. Thankfully, this experiment went all sorts of freaking fantastic. I give you... Sriracha Avocado Butter Roasted Corn.

Anyone else obsessed with roasted corn? Holy crap it's amazing. I love when I pull up to a fair or farm, get out of my car, and instantly get blasted in my face with the glorious smells of roasted corn. I quickly turn into Encyclopedia Brown, using my finely tuned corn-calibrated olfactory talent to sniff out the origin of those sweet fragrances, and watch in awe as those ears of blistered corn get dips in a vat of melted butter.

Yesssssssssssss.

But you know what? I want even more flavor in that butter. So I adapted Alton Brown's avocado butter recipe, and added SRIRACHA. Boom.

The Sriracha Avocado Butter couldn't be easier to whip together (you literally just blend a few ingredients in your food processor), and then you can get all busy with slathering the heck out of some roasted corn.

Just make sure to top your corn with some crumbled queso fresco (crumbled feta will work in a pinch) and freshly chopped cilantro. Bonus points if you want to add some chopped chives on there as well.

This Sriracha Avocado Butter Roasted Corn will change your backyard BBQ side dish game. You'll instantly become a culinary hero within your family, circle of friends, and neighborhood.

Sriracha Avocado Butter Roasted Corn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 30 minutes
Yield: 8 Ears of Corn 1x

Vegan Grilled Corn, Plum, and Avocado Grain Salad

Ingredients

Scale

4 tablespoons unsalted butter, softened to room temperature
2 avocados
1 lime, juiced
2 to 3 teaspoons sriracha
1 tablespoon cilantro, plus more for garnish
½ teaspoon garlic powder
½ teaspoon cumin
Kosher salt
8 ears roasted or grilled corn*
Queso fresco, for garnish
Lime wedges, for garnish

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Instructions

Combine butter, avocado, juice from ½ of the lime, 2 teaspoons sriracha, cilantro, garlic powder, and cumin in a food processor. Season generously with Kosher salt and taste. Add the other half of lime juice if needed, and 1 extra teaspoon of sriracha if a spicier butter is desired. Place Sriracha Avocado Butter in a bowl, cover tightly with plastic wrap to keep avocado from browning, and place in refrigerator until ready to serve (let it sit at least 3 hours if you can, up to overnight).
Slather roasted corn with Sriracha Avocado Butter and sprinkle with queso fresco and cilantro. Serve with lime wedges. Devour.

Notes

To roast/grill corn:

Carefully peel back husks from corn down to the base and remove all silk. Fold husks back into place and secure tops with kitchen twine. Place corn in a large bowl of salted cold water and let soak for 10 to 15 minutes.
Meanwhile, heat grill to medium. Grill corn, turning occasionally, for 20 to 30 minutes, until corn is tender and charred in spots.
Remove corn from grill and peel back husks. You can remove the husks entirely at this point, although it makes for pretty legit presentation to keep them rolled back.

Prep Time: 10 mins
Cook Time: 20 mins

Sriracha Avocado Butter Roasted Corn

Need More Corn In Your Life?

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Spicy Roasted Corn Barramundi Ceviche

Mexican Street Corn Dip with Avocado

Bacon Mexican Street Corn Hot Dogs

Korean-Inspired Mexican Street Corn

Sweet Potato and Corn Chowder

Vegan Curried Cauliflower and Sweet Potato Wrap

This recipe for Vegan Curried Cauliflower and Sweet Potato Wrap was created in partnership with Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

This is it. The last day of summer vacation freedom. I doubt any of you feel bad for me (except my fellow teachers), but in case you do... it's okay. I'm at peace. It's time. Let's do this.

The summer was fantastic. No, is fantastic. It's still here. I'm not ready to let go of tomatoes, corn, and all the peaches and nectarines just yet. Oh, and s'mores. Keep the s'mores coming.

But let's face it. Fall is coming. Pumpkin spice has already started (which let's not talk about... not happy about it cramping summer's style). Nonetheless, it's important to be prepared for Fall eating. And if you're anything like me, summer eating has been goooood. Maybe a little too good (I'm looking at you ice-cream-for-dessert-every-night). It's time to get back to some sensible meals that are mighty delicious and secretly nutritious.

These Vegan Curried Cauliflower and Sweet Potato Wraps. They are going to be your everything as the temperature starts to drop in the coming weeks. SO flavorful. And healthy... without actually tasting healthy.

This Vegan Curried Cauliflower and Sweet Potato Wrap isn't just pretty looks (hello beautiful). It'll also keep you fueled up and feeling full. The secret? It's full of protein-packed foods... baby spinach, cauliflower, avocado and hummus. I'll get to the flatbread in a second, but the wrap is packed with protein too!

Oh, and we've got sweet potato in the mix too, because it's full of fiber, vitamins, and let's be honest. Sweet potato is freaking awesome.

Good news. You don't need to wait until Fall to make these. The Israeli Salad adds a ton of bright summer freshness to this Vegan Curried Cauliflower and Sweet Potato Wrap. I'm talking tomatoes, cucumber, red onion, parsley, and lemon. It's a legit flavor party.

So about these wraps. Have you tried Flatout Flatbread yet? Uhm, they are amazing. Tons of different flavors, and they really help me maintain a healthy lifestyle throughout the school year. I love how the flatbreads and fold-its are great for sandwiches and wraps that I can bring to school.

I just recently discovered the Flatout ProteinUP™ Carb Down® Flatbreads. They each contain 12 grams of protein and only 8 to 10 net carbs per wrap. Yup, I know. Pretty epic for those looking for extra protein in their diet.

And for me, that's super important as I try eating more sensible meals during the school year. By having one of these wraps at lunch, I can stay full and avoid the dreaded walk into the faculty room at school, where there are always tons of sugar-laden treats that I'm prone to inhaling.

I always find Flatout Flatbreads in the deli section of the grocery stores around here... you can see where you can find Flatout with this store locator.

recipe inspired by Lemons and Basil

Vegan Curried Cauliflower and Sweet Potato Wrap

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 40 minutes
Yield: 4 Wraps 1x

Grilled Corn, Plum, and Avocado Salad

Ingredients

Scale

4 Flatout ProteinUP™ Carb Down® Flatbreads
1 small head cauliflower, cut into florets
1 medium sweet potato, ½" diced
2 tablespoons olive oil
1 teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon paprika
¼ teaspoon garlic powder
Kosher salt
10 ounces hummus
2 avocados, sliced
Israeli Salad (recipe below)
1 cup baby spinach

for the Israeli Salad

1 cucumber, peeled and seeds removed, finely diced
2 plum tomatoes, peeled and seeds removed, finely diced
½ small red onion, chopped
2 tablespoons chopped parsley
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper

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Instructions

Preheat oven to 400°F. Toss together cauliflower florets and diced sweet potato in a medium mixing bowl with olive oil and spices. Season generously with Kosher salt. Place cauliflower florets and diced sweet potato on a large aluminum foil lined baking sheet in a single layer. Roast in oven for approximately 20 minutes, or until fork tender. Remove from oven and let cool until just slightly warm or room temperature, depending upon preference.
On each flatbread warp, schmear a good amount of hummus and top with roasted cauliflower and sweet potato, baby spinach, avocado, and Israeli salad. Roll into wraps and slice in half. Devour.

for the Israeli Salad

Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.

Prep Time: 20 mins
Cook Time: 20 mins

Vegan Curried Cauliflower and Sweet Potato Wrap

Need More Vegan?

Vegan Blueberry Meyer Lemon Yogurt

Vegan Thai Peanut Sweet Potato Skins

Vegan Butternut Squash, Apple, and Cranberry Rice Pilaf

Vegan Chocolate Raspberry Mousse

Vegan Easy Overnight Apple Cinnamon Steel Cut Oats

Vegan Dark Chocolate Peanut Butter Mousse

Vegan Grilled Corn, Plum, and Avocado Grain Salad

For a new and exciting summer side dish, try this healthy Vegan Grilled Corn, Plum, and Avocado Grain Salad with walnuts and basil!

Nooooooooooooo. The inevitable has arrived, again. Like it does every year.

School starts next week. A full week before most of my teacher colleagues in the area. I don't know why our first day is before Labor Day this year, but it's alright. I'm not bitter or anything...

I refuse to let this whole work thing ruin the rest of the summer. I mean, technically Fall doesn't begin until late September. So let the celebration continue.

I'll be soaking up every ray of sun (unless it's too hot, then I'll be hiding inside with the central air). Spending every free moment outside with Olivia (she's obsessed with her water table). And eating tomatoes, corn, and stone fruit like it's my sole mission on this earth.

This Vegan Grilled Corn, Plum, and Avocado Grain Salad. It's fresh. It's healthy. It's packed with late-summer flavor. It's the perfect way to keep summer going with your family.

Can we get Asheley some recognition for being an amazing hand model in this photo? She literally just walked in the door from a full day at work and I was like... waittttttttt!!!! before you get changed into comfy clothes, hold these serving spoons!

Thankfully, she's always a good sport when I need help holding and pouring things for photos. So Asheley, ? ? ? ? ? ? ? ? ?.

The healthy part in this summer vegan salad recipe is an important one. As I get back into school mode, I'm looking to get back to some healthy habits. The irregular schedule of summer always makes me make some pretty bad choices (ice cream all day, every day), so I'm looking forward to getting back on track with some healthy eating.

This salad is full of whole grains, in-season fruit and vegetables, herbaceous fresh basil, crunchy walnuts and a bold and bright vinaigrette. That's a recipe for summer success. Boom.

You can totally make this Vegan Grilled Corn, Plum, and Avocado Grain Salad gluten free as well, if needed. Just make sure that you pick a gluten-free grain. Pearl barley, farro, and pearl couscous are a few of my favorites for this salad, but my GF friends are gonna want to stick with something like rice, quinoa, or the like.

Vegan Grilled Corn, Plum, and Avocado Grain Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 35 minutes
Yield: Serves 2-4 for lunch, 6-8 for side dish 1x

Ingredients

Scale

4 cups cooked pearl barley, pearl couscous, or farro, cooled to room temperature*
2 shallots, minced
2 avocados, chopped
2 plums, sliced**
2 ears corn, grilled and kernels removed
½ cup walnuts, chopped
6 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
Kosher salt
Freshly ground black pepper
½ cup loosely packed basil, chopped

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Instructions

Gently combine cooked grains, shallots, avocados, plums, corn kernels, and walnuts in a medium mixing bowl.
In a small mixing bowl, whisk together olive oil with apple cider vinegar. Season generously with Kosher salt and freshly ground black pepper. Stir into grain salad until fully combined. Just before serving, toss in chopped basil. Devour.

Notes

*really, feel free to use any grain. Mix and match your favorites!
**feel free to substitute in any other in-season, perfectly ripe stone fruit (nectarines work great!)

Prep Time: 15 mins
Cook Time: 20 mins

Vegan Grilled Corn, Plum, and Avocado Grain Salad

Need Some More Salads?

Roasted Vegetable Grain Salad with Avocado, Feta, and Walnut

Sweet Potato Bacon Salad

Honey Sriracha Cauliflower Salad

Spring Pea and Asparagus Brown Rice Salad

Spiral Cut Sausage Bánh Mì

This recipe for Spiral Cut Sausage Bánh Mì was created in partnership with Butterball. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Guys. No, just no. I only have ONE full week of vacation left. Ugh.

I know... you've probably been doing the whole go to work thing all summer long. But for me, every single day for the last 2 months has been the weekend. And it has been absolutely glorious.

All good things must come to an end, though. I guess I'm excited for a new school year. That's what teachers are supposed to tell themselves. Really, I do enjoy teaching. But I enjoy being home even more.

My friends down south... you are already back to school, aren't you? Man, that sucks. But then again, you're done in like May. So there's that.

But with this time of year comes the whole back-to-school routine. Time gets tight during the week. Putting a quality meal on the table at dinner is no easy feat. Except, it totally can be. Especially with these Spiral Cut Sausage Bánh Mì sandwiches!

Even if you're still in vacation mode (let's hold onto these last days of vacation, fellow teachers!!!), these Spiral Cut Sausage Bánh Mì sandwiches are still a perfect summer dinner option. You're probably busy soaking in every minute of free time.

Ain't nobody got time to be in the kitchen all day.

So go ahead... spend your day enjoying time with family and friends. And come dinner time, you can spend just a few minutes to whip up these flavor PACKED Spiral Cut Sausage Bánh Mì. Yup.

It's super quick thanks to Butterball Everyday Smoked Turkey Sausage.

Can I be completely honest? I'm not a huge sausage person. I like it. Sometimes. Most times I'm just like ehhhhh.

But this sausage is really delicious. Like, it's excellent. I love the smoked flavor and bold taste.

And it's already fully cooked! You just need to heat it through, which makes dinner super quick. Thank you Butterball!

Goodbye that common what's for dinner thought. Hello quick and easy customizable meal assembly. Boom.

You know what else? Goodbye the thought that turkey is a once a year thing we do at the end of each November. It's such a great lean protein, a part of a healthy lifestyle, and Butterball is making it really easy to become a Turketarian... so let's enjoy turkey year round!

Let's talk spiral cut sausage. It's super simple and SO much fun. All you have to do is thread a sausage on a skewer. Metal or wood will work (side note: I cut these Butterball sausages in half because they are each so big).

Start your knife on one end on an angle, and cut down to the skewer around and around all the way lengthwise to the other end. Just pull apart a bit at the ends to expose the spiral cut interior and that's it!

So why spiral cut sausage? Increased surface area.

Look at that goodness right there. With increased surface area, you can cook your sausages even faster and more importantly, it gives you more crunchy caramelized bits. Also known as... MORE FLAVOR.

Now comes the fun part... loading up your Spiral Cut Sausage Bánh Mì with all the toppings.

We're talking fresh cucumber slices. Pickled carrots (YASSSSSSSS). Cilantro. And a good slathering of sriracha mayo.

Get all up in my belly Spiral Cut Sausage Bánh Mì. Heck yes.

Spiral Cut Sausage Bánh mì

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No reviews

Author: Chris Cockren
Total Time: 35 minutes
Yield: 4 Servings 1x

Sausage, Egg, and Cheese Donut Breakfast Sandwich

Ingredients

Scale

4 Mini Baguettes or Good-Quality Hot Dog Rolls, halved and toasted (optional)
1 (13 ounce) package Butterball Every Day Smoked Turkey Dinner Sausage
Pickled Carrots, recipe below
1 cucumber, thinly sliced
Spicy Mayo, recipe below
8 sprigs fresh cilantro

for the Pickled Carrots

1 large carrot, peeled and shredded
¼ cup warm water
¼ cup apple cider vinegar
1 tablespoon granulated sugar
¾ teaspoon Kosher salt

for the Spicy Mayo

½ cup mayonnaise
1 ½ tablespoons sriracha
½ teaspoon sugar
Pinch Kosher salt

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Instructions

Preheat grill to medium-high. Cut each sausage in half so you have a total of 4 shorter sausages. Carefully push a skewer through the center of each sausage. Working one at a time, place skewered sausage on a cutting board and make an angled cut around the sausage all the way down to the skewer, turning as you go. Continue down the entire length of the sausage, and then slightly pull on the ends to expose the spiral cut.
Grill sausages for about 8 to 10 minutes, until cooked through and charred in spots. Remove from grill and slide sausages off of skewers.
Lay cucumber slices on one side of bun. Add sausage, pickled carrots, 2 cilantro sprigs per sandwich, and a generous slathering of spicy mayo. Devour immediately.

for the Pickled Carrots

Combine water, vinegar, sugar, and salt in small bowl. Whisk together until sugar and salt is fully dissolved. Place shredded carrots in another bowl or jar (I like to use a mason jar) and pour vinegar mixture over carrots. Cover and refrigerate for at least 1 day, although they will last for a few weeks.

for the Spicy Mayo

Combine all ingredients in a small bowl.

Prep Time: 25 mins
Cook Time: 10 mins

Follow Along with Butterball for special savings and recipes:

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Spiral Cut Sausage Bánh Mì

Need More Sausage Recipes?

Sausage, Egg, and Cheese Breakfast Roll-Ups

Pasta with Sausage, Butternut Squash, and Kale

Paleo Southwest Sausage Egg Sandwiches

Huevos Rancheros Sausage Breakfast Tacos

Bacon Covered Brats with Cheddar Beer Sauce and Sriracha

Rustic Tuscan Style Sausage, White Bean, and Kale Soup

This is a sponsored conversation written by me on behalf of Butterball. The opinions and text are all mine.

Summer Corn and Blueberry Grilled Pizza with Whipped Goat Cheese

Enjoy every ounce of summer with this super easy and flavorful Summer Corn and Blueberry Grilled Pizza with Whipped Goat Cheese and Grilled Scallions!

From the end of June through the end of July, every single day feels like Saturday for us teachers. But now it's mid-August. AND EVERY SINGLE DAY FEELS LIKE SUNDAY NIGHT. Some fellow teacher friends have already begun posting on Facebook about their way-too-vivid back to school nightmares. I personally don't get those, but that's probably because I have the greatest teaching job of all time. ~~Physical education~~ Elementary school band.

I literally play instruments all day long. And sure, I have to deal with trumpets and saxophones blasting at my face all day long, but let's be real. It's a sweet gig.

A gig I'm not quite ready to go back to yet. Summer is just so freaking fantastic. And you better believe I'm soaking up every free moment with my little baby girl. How is she almost 14 months already? Time... slow the heck down.

One way I love holding on to summer (for dear freaking life)? Grilling. Anything. Everything.

There's nothing more summery than a spatula in one hand, a beverage in the other (I'm looking at your Peach Basil Arnold Palmer Cocktail), and grilling up some LEGIT grub on the grill. This is my latest obsession... grilled pizza. And when it's topped with in-season produce like this Summer Corn and Blueberry Grilled Pizza with Whipped Goat Cheese, I'm ? ? ? ? .

So a few things.

First, this Summer Corn and Blueberry Grilled Pizza with Whipped Goat Cheese might be more aptly called a flatbread, since the toppings are placed on the dough after it's already cooked. Put it's still pizza like, so we're going with calling it a pizza. Whatever.

Second, if you've never grilled pizza, you need to. It's so much fun. No, the dough doesn't stick to the grates. Well, it does at first. But once it's cooked, the dough will release from the grates completely. It's foolproof.

And third, if you think for one second that putting corn and blueberries on a pizza together is weird or ewwwww, I feel bad for you. Because you are missing out on some serious flavor.

Move over peanut butter and jelly... corn and blueberries are the next flavor power pair.

I honestly had no idea about how well corn and blueberries go together until I had them in a pasta dish at Flour + Water restaurant in San Francisco a few years back. I had a Neo moment... my eyes were now open (Matrix reference...).

Combine that with some grilled scallions (you can totally substitute in some sauteed onions if needed), fresh basil, and whipped goat cheese (ermagherddddddd), and we have one heck of a grilled pizza.

BTW... I'm not a huge goat cheese fan, but this whipped goat cheese is pretty magical. And it's as easy as beating together some goat cheese, cream cheese, and olive oil. Yessssssssssss.

This Summer Corn and Blueberry Grilled Pizza with Whipped Goat Cheese. It's summer on a crust right here.

Summer Corn and Blueberry Grilled Pizza with Whipped Goat Cheese

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No reviews

Author: Chris Cockren
Total Time: 20 minutes
Yield: Serves 4

Mediterranean Lamb Flatbread

Ingredients

Scale

2 pizza doughs*
3 ears corn, grilled and kernels removed
1 bunch scallions, grilled and roughly chopped
1 pint blueberries
8 ounces goat cheese, room temperature
2 ounces cream cheese, room temperature
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 bunch fresh basil

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Instructions

Preheat grill to medium-high heat. Lightly sprinkle doughs with flour if needed and stretch doughs out into a thin oval-ish shape. No need to be perfect... it's rustic! Make sure dough is equal thickness throughout so it cooks evenly.
Oil grill grates (I do this by pouring a bit of oil onto a wad of paper towels and very quickly brushing it over the grates) and lay each dough on grill. Let cook about 2 to 4 minutes, until grill marks appear and the dough easily releases from the grill. Use tongs to flip dough over and cook on other side another 2-4 minutes, until dough is completely cooked through. Remove pizza from grill.
Meanwhile, whip together goat cheese, cream cheese, and extra virgin olive oil until it is light and fluffy. Season with Kosher salt and freshly ground black pepper.
Spread whipped goat cheese on grilled pizza dough, and top with grilled corn, scallions, and fresh blueberries. Scatter basil over pizza, slice, and devour.

Notes

*you can find pizza doughs at most supermarkets or just visit your local pizzeria... most will sell you pizza dough no problem!

Prep Time: 10 mins
Cook Time: 10 mins

Have I convinced you yet to make some pizza tomorrow? I mean, who doesn't love pizza. And it's so versatile. There's a pizza for pretty much everything. Have some beautiful heirloom tomatoes? Feeling like surf (clams) and turf (chorizo)? Love bbq sauce as much as my wife? Yup, there's a pizza for that.

And for those that think fruit on pizza is kinda weird, I'm totally digging this Berry Pizza with Whipped Ricotta Mascarpone and Grilled Nectarine Prosciutto Pizza.

You can even rock pizza FOR DESSERT. Hello Strawberry Banana Bruleed Pizza (p.s. Strawberry Banana is my fave fruit combo).

Summer Corn and Blueberry Grilled Pizza with Whipped Goat Cheese

Need More Pizza In Your Life?

Grilled Spicy Pineapple Bacon and Avocado Flatbread

Grilled Peach, Corn, and Basil Flatbread with Balsamic Glaze

Apple, Bacon, and Leek Pizza Bites

Gluten Free Skinny Buffalo Chicken Pizza on Spaghetti Squash Pizza Crust

Healthy California BLT with Lemon Aioli

This recipe for Healthy California BLT with Lemon Aioli was created in partnership with Butterball. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Sigh. It's official. Summer vacation is more than half over. And I didn't even have to look at a calendar to realize this wretched fact. My television. It's plagued with... back to school shopping commercials.

The worst. Like, are they trying to give a collective instantaneous anxiety attack to teachers nation-wide?

Now listen, I know us teachers have it ~~good~~ ~~great~~ ~~amazing~~ the freaking best. I'm incredibly blessed to be off for 2 months. I cherish this time with my family and friends. I'm eating freaking fantastic (hello ice cream). And it's only natural to never want it to end.

Oh yea, it won't. I'll have off next summer, and the summer after that, and... oh, sorry. I don't mean to brag.

So listen, soon I'm going to have to start fitting into clothing that has actual buttons and zippers again. Goodbye stretchy mesh shorts. It's time to start making some better choices around lunch and dinner time. And this Healthy California BLT with Lemon Aioli is just that. A better, great choice.

Reasons to love this sandwich:

it's packed with flavor
this Healthy California BLT with Lemon Aioli is a lunch or dinner you can feel good about serving your family. It's healthy and doesn't taste that way.
make the most of this stunning August produce. Crips green leaf lettuce. Heirloom tomatoes. Avocados. Sprouts. Mmmm hmmmm.
barely any cooking required. It's a super quick and easy summer dinner that just basically takes some quick assembling.
anything with the word California is instantly better. Watch.
- Roll ---> California Roll
- Hotel ---> Hotel California
- Pizza Kitchen ---> California Pizza Kitchen.

An easy swap out to make your BLT a bit lighter? Turkey bacon. It's something you can eat every day and still feel good about yourself. You know what I'm talking about.

Get yo' Turketarian on. It's part of a healthy lifestyle and is a great lean protein to serve to those you love most. ~~Yourself~~ Your family.

I know you've heard of Butterball. Especially at Thanksgiving time. But they offer way more than those once a year whole turkeys, including sausages, burgers (did you see my totally legit Grilled Pineapple Teriyaki Turkey Burgers a few weeks back?), and BACON.

Butterball totally gets the need to have products to make family life easier. It's hard enough to get dinner on the table. They totally can help with accessible, quick and easy customizable meal options.

Case in point: Healthy California BLT with Lemon Aioli

Healthy California BLT with Lemon Aioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 20 minutes
Yield: 4 Sandwiches 1x

Grilled Pineapple Teriyaki Turkey Burgers

Ingredients

Scale

8 slices whole wheat bread, toasted
1 (12 ounce) package Butterball turkey bacon, cooked
1 head green leaf lettuce
2 large heirloom tomatoes, sliced
2 avocados, sliced
1 (4 ounce) package sprouts
1 cup mayonnaise
1 lemon, zested and juiced
1 teaspoon garlic powder
Kosher salt
Freshly ground black pepper

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Instructions

In a small mixing bowl, combine mayonnaise, lemon zest and juice, and garlic powder. Season lemon aioli with Kosher salt and pepper.
Sprinkle tomato slices with Kosher salt.
To assemble sandwiches, stuff two pieces of toast with layers of lettuce, tomato, turkey bacon, avocado, sprouts, and a generous smear of lemon aioli. Devour immediately.

Prep Time: 10 mins
Cook Time: 10 mins

Follow along with Butterball for special savings, recipe ideas, and more!

Butterball | Pinterest | Instagram | Facebook | Twitter

Healthy California BLT with Lemon Aioli

Need More Healthy Summer Options?

Healthy Buffalo Chicken Salad Sandwich

Spicy Roasted Corn Barramundi Ceviche

This is a sponsored conversation written by me on behalf of Butterball. The opinions and text are all mine.

Southwest Chorizo Breakfast Quesadillas

This recipe for Southwest Chorizo Breakfast Quesadillas was created in partnership with Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

I'm pretty darn proud of myself. I have actually started to... run.

It's not a decision I came to lightly. There have always been a lot of factors preventing me from exercising regularly. I hate sweating. I hate being hot. I'm kinda fat. And running is pretty much the worst thing ever. So there's that.

In school, I would literally loathe the mandated mile run every year. If I could somehow find a way to cheat, I did it. And I would still come in last. That's how bad I am at running.

But here's the thing. I've always secretly wanted to be good at running. Seriously. My wife has completed marathons, triathlons, and one of those crazy tough mudder thingys. The most strenuous thing I've ever done is eat ice cream three times in one day.

So, I've started running. With my baby girl. We go out early in the morning as soon as mommy leaves for work. Her in my stroller, and me pushing it along in what must be an incredible spectacle of awkwardness. It's not pretty, but I gots to start somewhere, right?

I'm pretty proud of myself. I currently do 2 miles at a time. 1 mile straight non-stop running (note I've never run a full mile IN MY LIFE up to this point), and then 1 mile of walking and running as needed.

When we get home, Olivia and I are hangry. We devour breakfast... together. And I've totally been digging these Southwest Chorizo Breakfast Quesadillas lately. Big time.

I've been told by people who exercise on a regular basis... you know, those people that are actually fit and have some sort of definition in their body shape... that it's important to have protein after you work out. Sadly, ice cream isn't a good source of protein. I checked.

Flatout Bread has totally been helping me in my post-run protein breakfasts. They have these awesome Protein Up Carb down Flatout Flatbreads that have, get this, 12 grams of protein per wrap! I'm totally digging their Salt and Pepper flavor, but they also have great plain and red pepper hummus flavors.

My local grocery store carries Flatout Bread products in the deli section. You can check their store locator to find out where you can pick some up near you and join me in enjoying these Southwest Chorizo Breakfast Quesadillas goodness!

These Southwest Chorizo Breakfast Quesadillas. They are PACKED with big, bold flavors.

You've got your chorizo and cheese. Scrambled eggs. Refried beans (you can just use canned pinto or black beans if you prefer). And frozen spinach!

Yes, apparently spinach is a good source of protein... who knew? I'm sure all you healthy people did.

Oh, and duh. Popeye ate spinach, right? Just realized that. Okay, so I guess I somewhat knew that too.

To serve alongside these Southwest Chorizo Breakfast Quesadillas, I love a good, spicy salsa. Guacamole is also a necessity. Because, duh. Guac rocks our world.

And okay, I know sour cream isn't technically healthy or anything, but I freaking love the stuff. And I use it very sparingly. So get off my back.

Southwest Chorizo Breakfast Quesadillas

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No reviews

Author: Chris Cockren
Total Time: 10 minutes
Yield: 2 Quesadillas 1x

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping

Ingredients

Scale

2 Flatout Protein Up Flatbread wraps
⅔ cup canned refried beans
1 cup shredded Mexican cheese blend
3 eggs, scrambled
⅓ pound cooked crumbled chorizo
½ cup frozen spinach, thawed
Salsa, for serving
Guacamole, for serving
Sour Cream, for serving

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Instructions

Heat a nonstick skillet over medium heat and spray with nonstick cooking spray.
On one end of each flatbread, spread a thin, even layer of refried beans. Top with even layers of cheese, eggs, chorizo, and spinach. Cook, one at a time until both sides are golden brown and cheese is melted, about 2 to 4 minutes per side.
Remove from skillet, cut into thirds, and devour alongside salsa, guacamole, and sour cream.

Prep Time: 5 mins
Cook Time: 5 mins

Follow along with Flatout Bread: Pinterest | Facebook | Instagram | Twitter

Southwest Chorizo Breakfast Quesadillas

Need More Quesadillas?

Caramel Apple Cheesecake Quesadillas

Kimchi Bacon Quesadillas

Buffalo Chicken Quesadillas

Grilled Sriracha Honey Chicken Sandwiches

Find GoAvo Spread in a store near you!

This recipe for Grilled Sriracha Honey Chicken Sandwiches with Ancho Chile Pineapple, Bacon, and Avocado was created in partnership with GoAvo. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

I refuse to admit summer is almost half over. Nope, I'll happily be over here living in denial thank-you-very-much. I walked into Target yesterday and saw a BACK TO SCHOOL section. Uhm, wtf Target. Let's take it easy over there, okay? Because I love waking up in the morning and literally having no clue what day it is. Let's not rush that, mmmmm kay?

This summer hasn't been all rainbows and sunshine, though. I have to admit, there's been some stress. My parents new home was supposed to be ready in April. Then it got moved to May. Then the end of July. They couldn't delay the sale of their old house any longer, so they moved in here for a bit. That end of July date is now the end of August... 3 months after they moved in.

Now I absolutely love my parents, and they have been so awesome. But even with all that, it's stressful. Asheley and I are on a little twin mattress wedged in the little free space on the floor in our office. Oh, and did I mention our main bathroom is under renovation? Yea, good timing. So we are, all four of us, sharing this crazy tiny bathroom that's only accessible by going through my parents bedroom.

Asheley is a total saint. She's been super understanding and amazing with having her in-laws taking over our master bedroom and sharing our home for a ~~little while~~ long freaking time.

One way I can thank my darling beauty of a wife is through her stomach. Making her a legit summer dinner keeps her happy... and thus, me happy. Avocado. Bacon, Pineapple. Just a few of her favorite things (somehow pickles and chocolate just didn't work in this recipe... sorry Asheley). I give you... Grilled Sriracha Honey Chicken Sandwiches!

Let's break this epic sandwich down.

I'm all about grilling right now. And ermagherd, this sriracha honey glaze is so ridiculously easy and mind-blowing delicious. I'm obsessed.

And we're not just slapping some bacon, pineapple, and avocado on this sandwich. The pineapple is grilled with a dusting of smoky ancho chile powder. I used some thick applewood smoked bacon. And to top this legit Grilled Sriracha Honey Chicken Sandwiches all off?

GoAvo Spread!

Haven't heard of GoAvo Spread?

If you're an avocado fan, you need to know about GoAvo Spread. It's a totally rad new avocado-based condiment that's made from all-natural ingredients, free from preservatives, non-GMO certified, and soy free!

Over 85% of every bottle is... avocado! And because it's avocado-based, GoAvo Spread is cholesterol free and has less fat and less calories than leading mayonnaise and mayonnaise-alternative brands. Mind blown.

Now I love me some mayo. Not gonna lie, I really do. But this GoAvo Spread is absolutely delicious AND way healthier! That's a big win in my book. I'll save calories wherever I can. Want to see how GoAvo Spread stacks up nutritionally against mayo and vegan mayo? Check out this nutrition comparison chart.

Oh, and did I mention that GoAvo Spread is VEGAN and GLUTEN-FREE?! Heck freaking yes my plant-loving and wheat-hating friends.

Grilled Sriracha Honey Chicken Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 30 minutes
Yield: 4 Sandwiches 1x

Spicy Chipotle Honey Chicken Kebabs

Ingredients

Scale

4 chicken breasts
2 tablespoons vegetable oil
½ cup honey
¼ cup sriracha
¼ cup plus 2 tablespoons vegetable or canola oil, divided
4 slices fresh pineapple
2 teaspoons ancho chile powder
Kosher salt
Freshly ground black pepper
8 slices cooked thick-cut bacon
Green leaf lettuce
4 buns
GoAvo Spread

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Instructions

Preheat grill over medium-high heat. In a small bowl, combine honey, sriracha, and ¼ cup oil. Brush chicken and pineapple with remaining oil (brush the pineapple first to avoid cross contamination). Season chicken generously with Kosher salt and black pepper. Sprinkle pineapple with ancho chile powder and season with salt.
Grill pineapple for 2 to 3 minutes per side, until golden brown and warmed through. Grill chicken on both sides until cooked through. During the last 4-5 minutes of cooking, slather sriracha honey glaze on both sides of chicken and allow to caramelize on the grill. Remove chicken from grill and baste with any remaining glaze.
Place chicken on each bun and top with pineapple slice, 2 slices bacon, lettuce, and slather generously with GoAvo Spread. Devour immediately.

Prep Time: 15 mins
Cook Time: 15 mins

Follow along with GoAvo Spread: Facebook | Instagram

Grilled Sriracha Honey Chicken Sandwiches

Need More Chicken?

Chicken, Mozzarella, and Zucchini Burgers

Buffalo Chicken Tater Tot Nachos

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Healthy Buffalo Chicken Salad Sandwiches

Sage and Prosciutto Stuffed Chicken with Orange-Sage Vinaigrette

Bacon Wrapped Buffalo Chicken Jalapeno Poppers

Slow Cooker Buffalo Chicken

Mini Berry Galettes with Lemon Whipped Cream

This recipe for Mini Berry Galettes with Lemon Whipped Cream was created in partnership with Dixie Crystals. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

It's so hot here in NY right now, that I could actually call these Mini Berry Galettes with Lemon Whipped Cream a no-bake dessert. Seriously. Not even joking. I could literally just put these out on the pavement and they would cook up in no time.

It's stupid hot outside.

I think if I had to choose, though, I'd take this crazy heat over dealing with winter. It's just a bummer because I want to go outside and do some fun things with Olivia (Asheley has one of those real jobs where they expect you to go to work throughout the summer), but instead we are hiding indoors under the central air vent.

Hopefully this heat wave will break soon. Then I can actually turn my oven on again and make these Mini Berry Galettes with Lemon Whipped Cream again. They are legit refreshing and everything that is right and good about the summer.

Sure, you could go all crazy with making a homemade pie crust, but when it comes to summer entertaining, I'm all about the quick and easy. There's no need for heroes here, folks. Less time in the kitchen, more time with your family and friends.

You can find pre-made refrigerated pie crusts in the dairy aisle of your grocery store. Boom.

And really, the true star of these Mini Berry Galettes with Lemon Whipped Cream is the fruit. We wait all year long here in NY for perfectly sweet berries. And... they are here. Heck to the yes.

There's not much you need to do to the fruit. Just a bit of sugar and cornstarch. Some lemon zest. Let the berries do the rest.

The one thing I'll never ever skip on is making homemade whipped cream. That crap in a can is not the same. Not even freaking close. Plus, it takes literally 30 seconds to whip up. Accept no substitutions. Life is short. Eat real whipped cream.

You can find this super easy entertaining summer dessert recipe for Mini Berry Galettes with Lemon Whipped Cream right here on Dixie Crystals!

Mini Berry Galettes with Lemon Whipped Cream/

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 45 minutes
Yield: 8 Mini Galettes 1x

Description

A super easy summer dessert, these Mini Berry Galettes with Lemon Whipped Cream are bright, refreshing, and great for entertaining.

Ingredients

Scale

1 package (2 crusts) refrigerated pie crusts
2 cups fresh mixed berries*
5 tablespoons, divided granulated sugar
½ tablespoon cornstarch
Pinch Kosher salt
1 egg

Lemon Whipped Cream

1 cup very cold heavy cream
⅓ cup powdered sugar
1 lemon, zested
1 teaspoon pure vanilla extract

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Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper. Let refrigerated pie crust soften at room temperature for 15 minutes.
Meanwhile, in a small mixing bowl, combine mixed berries, 2 tablespoons sugar, cornstarch, and a small pinch of salt.
Unroll pie crusts on a lightly floured surface and using a 4 ½" round cookie cutter, cut out circles of dough. You should get 4 circles per dough, for a total of 8. Place mini pie crusts on baking sheets and top middle each one with about ¼ cup of berry mixture, leaving edge of crust bare. Fold edges towards center of crust, overlapping and pressing dough together a bit at creases to help maintain its shape.
In a small bowl, whisk the egg with 1 teaspoon of water. Brush the pie crust with the egg wash and sprinkle the entire galettes (including top of fruit) with the remaining 3 tablespoons of sugar.
Bake for 25 to 30 minutes, until galettes are golden brown.
While galettes are baking prepare the Lemon Whipped Cream. In the bowl of stand mixer or in a medium mixing bowl fitted with an electric hand mixer, beat the cream, powdered sugar, lemon zest, and vanilla on medium/medium-high speed until stiff peaks form.
Remove galettes from oven, let cool slightly, and serve warm with lemon whipped cream.

Notes

NOTE: Chop large fruit, like strawberries, into bite-sized pieces. Raspberries and blueberries can remain whole.

Prep Time: 15 minutes
Cook Time: 30 minutes

Mini Berry Galettes with Lemon Whipped Cream

Need More Summer Dessert?

Chocolate Covered Strawberry Mini Icebox Cakes

S'mores Oatmeal Bars

S'mores Semifreddo

Blueberry Margarita Sorbet

Blueberry Peach Margarita Popsicles

Blueberry - Thyme Soup with Honey Vanilla Mascarpone

S'mores Oatmeal Bars

This recipe for S'mores Oatmeal Bars was created in partnership with Bob's Red Mill. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

I'm really bad with remembering how old I am. Like, I remember when I'm turning anything remotely important. 21, remembered. 30, yup I knew that one was coming. But usually I have to really think (way too long) about how old I'm turning.

My birthday is next week, and I believe I'm turning 32.

Yup, just did the math. 32. Pretty cool. I actually remember vividly as a young kid when my "cool aunt" was in her mid 30s, and it's so surreal to think I'm pretty much there.

You know when people getting older say things like I used to be able to eat whatever I want, and now my metabolism just isn't what it used to be. Yea, that's not me. My metabolism has always sucked. It's never caught up to my caloric intake. I've been rocking the "Dad Bod" since I was 6 ½.

I'm not about to say that these S'mores Oatmeal Bars are healthy or anything, but I can at least feel pretty darn good about sneaking in some extra oatmeal into my 32-year-old diet. You can go ahead and do the same for yourself and your family. High five! And honestly, the oatmeal adds such a nice chewy texture to these S'mores Oatmeal Bars. They are, dare I say, pretty legit.

Happy (almost) Birthday to me.

True confession time. As a kid, I never ever understood (I still don't) why anyone would choose an oatmeal cookie over a chocolate chip cookie. I always got so freaking pissed when I sadly mistook an oatmeal cookie for a chocolate chip. They looked similar, but raisins are not chocolate chips. And there is nothing worse in life than thinking you're getting chocolate and instead get chewy dried up fruit instead. Blegghhhhh.

I had (and still have) nothing against the oatmeal. It's the raisins. Screw you raisins. There's no reason that oatmeal has to be stuck with lame-o dried fruit. It's time to give them the all-star treatment.

Chocolate chips + Mini marshmallows + Oatmeal + Blondies =

Hello S'mores Oatmeal Bars.

Please tell me you're a fan of Bob's Red Mill. These guys are the absolute best. Everything they touch is gold.

Flours, grains, oats, seeds... half of my pantry is seriously dedicated to all things Bob's Red Mill. My local grocery store has a whole part of an aisle with everything Bob's Red Mill. Floor to ceiling of goodness. And every freaking time, I find myself standing in front of it, finding new and exciting products to try.

These Gluten-Free Old Fashioned Oats. They're whole grain, high in fiber, and provide 7g of protein per serving! They are perfect for a healthy breakfast, or to add some chewy texture and extra nutrition into your baked goods... like these S'mores Oatmeal Bars!

These S'mores Oatmeal Blondies couldn't be easier to make. If you have 15 minutes, you can make these. It just takes one bowl. Dump a bunch of stuff in there, mix it up, and throw it into a baking pan. Boom. Instant creative s'mores happiness.

And you could just stop there and serve these oatmeal blondies as is. But I love to throw some mini marshmallows on top, broil them until toasted golden brown, and drizzle some melted chocolate on top. Because... summer demands dessert greatness.

S'mores Oatmeal Blondies

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No reviews

Author: Chris Cockren
Total Time: 45 minutes
Yield: 9 to 12 Servings 1x

S'mores Graham Cracker Toffee Bark

Ingredients

Scale

½ cup unsalted butter, softened
½ cup granulated sugar
¾ cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups Bob's Red Mill Old Fashioned Rolled Oats
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon Kosher salt
2 ½ cups mini marshmallows, divided
2 cups chocolate chips, divided

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Instructions

Preheat oven to 350°F and grease an 11"x8" or 9"x9" baking pan.
Cream together the butter and sugars in a medium mixing bowl with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Mix in egg and vanilla until fully incorporated, stirring down sides of bowl with a spatula as necessary.
Add oats, flour, baking soda, and salt and mix on low speed until just combined. Briefly stir in 1 ½ cups each of mini marshmallows and chocolate chips.
Scrape out batter into prepared baking pan in an even layer. Bake in oven for 25-30 minutes, until the top is golden brown. The center will still be a bit jiggly, and will set as it cools. Let blondies cool for 10 minutes. T
Top blondies with remaining 1 cup of marshmallows (feel free to use more as needed to completely cover the blondies in a single layer). Broil marshmallow topped blondies until marshmallows are golden brown and toasted. Remove from oven, melt the remaining ½ cup of chocolate chips, and drizzle over marshmallows. Let blondies cool completely (or almost completely) before serving. Devour.

Prep Time: 15 mins
Cook Time: 30 mins

Follow along with Bob's Red Mill: Instagram | Pinterest | Twitter | Facebook

S'mores Oatmeal Bars

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S'mores Semifreddo

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The Ultimate S'mores Sundae

15 Creative S'mores Recipes

S'mores Semifreddo

This recipe for S'mores Semifreddo was created in partnership with Davidson’s Safest Choice® Pasteurized Eggs. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Guys, I'm killing it at this whole dad thing. Being a teacher and having off for the summer (praise Jesus for amazing teacher perks), I'm getting to spend a whole lot of time with baby girl. Yesterday, while Asheley was at work, we had the most amazing daddy-daughter day.

She gave me 2 kisses (she's only kissed her stuffed animals and characters in her books previously), learned the sign language symbol for more (which she used nonstop when feeding her an avocado at lunch), and... proud dad moment: we have a gate blocking the stairs, but I left it open by accident. Now Olivia knows she's not allowed to go up the steps without mommy or daddy, but usually she sees an open opportunity and, well, takes it. But, instead, she waited until I saw her at the foot of the steps, I told her no sweetie, and she walked over to the gate and put it back for me! Like, what one year old does that?! She's the freaking best.

Olivia definitely has my heart... big time. Yes, she's already got me wrapped around her little fingers. I'm cool with it.

You know ~~who~~ what else has my heart? Ice cream. Heck freaking yes. Let me try to break this down for you. Most people like ice cream. Many even say they love it. But I'm a whole new category of ice cream obsessed. Like, just shy of brushing-my-teeth-with-milkshakes obsessed. I literally have 9 pints of various flavors of ice cream in the freezer right now. The 10th is sitting on the desk next to me as I'm typing this. You know, for inspiration.

And tonight, you better believe I'm downing this entire S'mores Semifreddo. You're lucky I even mustered up enough self-restraint to take one photo of this S'mores Semifreddo to share.

Up until a few months ago, I thought semifreddo was some fancy "chef thing" that I would only have at upscale restaurants. It sounded, and more importantly tasted, so super refined and luxurious. For the semifreddo newbies out there, it's a cross between ice cream and mousse. So basically, you have a rich ice cream base with the light-fluffy-airy texture of mousse. It's seriously LEGIT.

It's totally elegant enough to be an unforgettable summer dinner party dessert AND there is no ice cream machine needed! Even better, this entire dessert can be made days ahead of time! Boom. Fist pump. Other celebratory gestures.

Oh, did I mention that this semifreddo is stuffed with marshmallow fluff and dark chocolate chunks? And that the crust is one ridiculously addictive graham cracker crust with a sinful amount of graham cracker to butter ratio? If you want healthy, go eat a fruit salad.

And, the crowning achievement to this masterpiece? Serve it up with some toasted mini marshmallows and decadent hot fudge. Bonus points if it is homemade (it's super simple... just melt some chocolate in warmed heavy cream).

Tip for toasting the marshmallows while keeping the semifreddo as cold as possible. Get yo' self a kitchen torch. It's hands down the most fun you'll have in the kitchen for under $20 and makes toasting marshmallows incredibly quick and easy.

Have you seen Davidson’s Safest Choice® Pasteurized Eggs in your local supermarket? I'm a huge fan. These bad boys are pasteurized! Uh huh... I know. It's crazy exciting. By using an all-natural patented process, they are able to say goodbye to any risk of Salmonella and we can be 100% worry free.

They are so safe, you can eat them straight up, Rocky Balboa style. Or, for a more pleasurable experience, you can now lick that brownie bowl clean and save some raw cookie dough for later, thanks to Davidson’s Safest Choice® Pasteurized Eggs.

And you better believe they make for some perfect #eggporn worthy fried eggs on burgers.

Make sure to look out for Davidson’s Safest Choice® Pasteurized Eggs at a grocery store near you. And if you can't find 'em, just visit the SafeEggs.com store locator!

S'mores Semifreddo

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No reviews

Author: Chris Cockren
Total Time: 50 minutes plus 8+ hours freezing time
Yield: 8 servings 1x

Ingredients

Scale

Graham Cracker Crust

1 sleeve graham crackers
3 tablespoons sugar
Pinch Kosher salt
6 tablespoons unsalted butter, melted

Semifreddo

8 Davidson's Safest Choice® pasteurized egg yolks
½ cup granulated sugar
1 teaspoon vanilla extract
Pinch Kosher salt
1 ½ cups heavy whipping cream
2 cups marshmallow fluff
¾ cup chocolate chunks
toasted mini marshmallows (optional garnish)
hot fudge (optional garnish)

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Instructions

Graham Cracker Crust

Preheat oven to 325°F. Line a 9x5" loaf pan with parchment paper, letting it overhang all sides.
Add graham crackers to a food processor and process into fine crumbs. Add sugar, salt, and butter; pulse until mixture is well incorporated. Pour into loaf pan and press into an even layer.
Bake until light golden brown, about 20 minutes. Let cool completely, then remove from pan and peel away parchment.
Line that same loaf pan with plastic wrap, letting it overhang on all sides. Lay cooled graham cracker crust in bottom of pan.

Semifreddo

Whisk egg yolks, sugar, vanilla extract, and salt in medium bowl. Set bowl over a large saucepan of simmering water and whisk constantly until yolk mixture has thickened and an instant-read thermometer inserted into the custard registers 160°F, about 3 to 5 minutes. Remove bowl from simmering water and place bowl in ice bath. Stir mixture until cool.
Beat heavy cream until soft peaks form in medium bowl. Add marshmallow fluff and beat until stiff peaks form. Whisk ¼ of the whipped cream into the custard to loosen it up (the custard will have become stiff from cooling). Carefully fold the remaining whipped cream and chocolate chunks into the custard until fully incorporated.
Pour semifreddo into loaf pan. Cover with plastic wrap, and freeze until firm, at least 8 hours.
Pull semifreddo out of loaf pan by pulling up the plastic wrap. Peel off plastic wrap and cut semifreddo into slices. Serve with toasted mini marshmallows and hot fudge, if using.

Prep Time: 25 minutes
Cook Time: 25 minutes

S'mores Semifreddo

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Spicy Roasted Corn Barramundi Ceviche

This recipe for Spicy Roasted Corn Barramundi Ceviche was created in partnership with Australis Barramundi. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

I have a confession to make. I rarely eat fish. And when I do, it's 99.9% when I'm dining out. As in, I almost never ever cook it.

Do I enjoy fish? Yes, most times. But it's not something that I grew up with in the kitchen, and I blame my dad for that. He makes my 5-year old niece look like a food connoisseur, and she only eats like 5 things. The man is food stubborn. And since he was so picky, that meant my mom was limited when it came time to cooking dinner.

So that has translated to me not cooking with it nearly enough at home. But you know what. This Roasted Corn Barramundi Ceviche might have just changed my mind. Scratch that, it did. Definitely.

It's epically easy. Legit tasty. And such a refined summer appetizer that's fancy enough for a backyard dinner party or casual enough to eat on a lazy Sunday while floating on this giant swan float. No joke, I just bought it. I almost fainted trying to blow it up, but it was completely worth it. My pool is now complete.

You know what I think I like least about fish? The big turn-off of smelling dat funk. You know what I mean. The less than fresh fish smell.

But that's why I'm so impressed with Australis Barramundi — The Sustainable Seabass®. It's not fishy. Like, at all.

And because it's been flash frozen, this white fish is at optimal freshness... even if you live hundreds of miles from the ocean. Now that's pretty amazing.

Bonus? Australis Barramundi is a sustainable, responsibly ocean-raised fish that's free of hormones and additives. It even was the first-ever ocean-reared marine fish to receive the Monterey Bay Aquarium SeafoodWatch®’s “Best Choice” rating. That's actually pretty freaking cool.

Grab this $1 off coupon to try Australis Barramundi!

This was actually my very first attempt at making ceviche. Not gonna lie, I was nervous. Ceviche always sounds so fancy and something I felt would be pretty complicated to pull off well at home.

But... nailed it.

It ends up, ceviche is totally easy to pull off and will make you look like a culinary boss. Just marinate the fish in some lime juice (the acid in the lime will actually "cook" the fish), fancy it up with some bold flavors, and BOOM. Instant party in yo' mouth. AND no need to turn on your oven!

Sure, you could just serve up this Spicy Roasted Corn Barramundi Ceviche family-style in a bowl with some tortilla chips or something. But you can easily make this an elegant summer appetizer by piling it on some mashed avocado (I used a round cookie cutter to mold my avocado) and serving it with plantain chips.

Spicy Roasted Corn Barramundi Ceviche

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No reviews

Author: Chris Cockren
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x

Don't forget to get your coupon!

Ingredients

Scale

1 pound Australis Barramundi, skin removed and ½" diced
½ cup lime juice
2 ears corn kernels, roasted
⅓ cup finely diced red onion
2 serrano chiles, thinly sliced
2 tablespoons chopped chives
1 to 3 tablespoons chopped cilantro, to taste
4 avocados, mashed
Kosher salt
Plantain Chips

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Instructions

Combine diced Barramundi and lime juice in a small glass bowl. Make sure all fish is submerged in lime juice. Cover and refrigerate for 30 minutes or longer, depending on doneness preference* and until fish is white and opaque (the lime juice will actually "cook" the fish). Don't let it marinate in the lime juice for too long or else the fish will start to deteriorate.
Remove from refrigerator and drain excess lime juice from the fish. In a medium mixing bowl, combine fish, roasted corn, red onion, serrano chiles, chives, and cilantro. Season with Kosher salt.
Season mashed avocado with Kosher salt. Divide mashed avocado between 8 small plates or bowls. You can use a small round cookie cutter to "mold" your avocado if desired. Top mashed avocado with ceviche and serve with plantain chips. Devour immediately

Notes

*start checking the fish at the 30 minute mark for doneness and then check back every 10 minutes until it reaches desired doneness and consistency (my family liked it best right around the 60 minute mark).

Prep Time: 75 mins

Spicy Roasted Corn Barramundi Ceviche

This is a sponsored post written by me on behalf of Australis Barramundi.

Need More Summer Appetizer Recipes?

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Lamb Kefta Burgers with Spicy Whipped Feta

This recipe for Lamb Kefta Burgers with Spicy Whipped Feta was created in partnership with the American Lamb Board. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Lamb Kefta Burgers with Spicy Whipped Feta, Pickled Onions, and Cucumber | sharedappetite.com

Ah, Summer. For some, it's about being active and fit (not me, obviously). Or perhaps going on some crazy adventures (I like me an adventure here and there). But for me, summer is really all about making memories with friends and family.

There's nothing better than having our backyard patio filled with people, the grill fired up, and the coolers full of ice cold beverages. Heck freaking yes.

And you better believe there won't be some lame spread of food at my parties. I go all out, cooking all day long with big, bold flavors. A regular burger? Nope. I'm making epic ones like these Stuffed Jalapeno Popper Bacon Cheeseburgers, Korean Kimchi Burgers, Spicy Roasted Pineapple and Avocado Burgers, and Whiskey Glazed Burgers with Spicy Brown Sugar Bacon.

And now, there is a new burger in town. Move over beef. These Lamb Kefta Burgers with Spicy Whipped Feta and Pickled Onions will rock your freaking socks off. They are legit.

Want to have an extraordinary summer? How about you win something epic...

To celebrate all things summer, the American Lamb Board is hosting Summer Lambventures: Make Some Memories... an absolutely epic contest! And like any great contest, there are some pretty legit prizes, including $400 gift cards, a bunch of free lamb, and a grand prize of $2,000!

The American Lamb Board wants to know your summer personality... are you a Global Griller, Fit Foodie, Outdoor Adventurer, or Patio Party Planner? You can let them know here, which will automatically enter you into this amaze-balls contest!

Once you enter, they'll give you a summertime bucket list that matches your summer personality. To win the grand prize ($2,000 people!!), all you gotta do is complete that bucket list and share your adventures! Details are all on the official contest page!

And come on, how awesome would it be if you're reading this right now, go enter to win, and actually win?! That would make me so incredibly happy. So go... make me happy.

Me? I'm definitely a Patio Party Planner.

I'm a consummate host. I love to entertain.

Cooking all day for family and friends makes me incredibly happy, and I'm all about getting every detail perfect so my guests can have an amazing time. And the more people in my house... the better! I always make way too much food (I'm all about the extravagance of an epic party spread of food), so we usually need a small army to devour the menu.

So these Lamb Kefta Burgers with Spicy Whipped Feta. They deserve an equally awesome side dish.

We got a ton of cucumbers in this week's CSA (community supported agriculture). Side note about CSAs: basically, we pay a local organic farm at the beginning of the year, and they supply us a weekly box of vegetable goodness. It's amazing and I highly recommend you searching one out in your area!

Anyway, I wanted a fresh and easy side featuring those cucumbers to go with my Lamb Kefta Burgers with Spicy Whipped Feta. Something that doesn't take a lot of time to prep and amps up these burgers even more. And that, my friends, would be a nice and easy Israeli Salad. No recipe needed. Check it out:

Dice up equal parts tomato and cucumber. Finely slice some red onion. Throw in some crumbled feta and roughly chopped mint. Drizzle with olive oil and squeeze in some lemon juice. Some salt n' peppa. Stir. That's it. Simple... delicious... perfect.

So let's recap. Enter the epic contest. Make these Lamb Kefta Burgers with Spicy Whipped Feta and Pickled Onions. Throw together a quick Israeli Salad. Invite friends and family over and FEAST.

Lamb Kefta Burgers with Spicy Whipped Feta

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No reviews

Total Time: 25 minutes
Yield: 6 to 8 1x

Mediterranean Lamb Flatbread

Ingredients

Scale

3 pounds ground lamb
1 medium red onion, grated or minced
8 cloves garlic, minced
1 lemon, zested with microplane zester
½ cup finely chopped fresh mint
2 teaspoons coriander
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon cayenne pepper, optional
Kosher salt
Spicy Whipped Feta, recipe below
1 cucumber, sliced thin
Easy Pickled Red Onions
6 to 8 burger buns

for the Spicy Whipped Feta

1 cup crumbled feta cheese
¼ to ⅓ cup jarred sliced hot cherry peppers
⅓ cup plain Greek yogurt
¼ cup extra virgin olive oil
Freshly ground black pepper

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Instructions

Combine ground lamb, onion, garlic, lemon zest, mint, coriander, cumin, dried oregano, and cayenne pepper in a medium mixing bowl. Season generously with Kosher salt. Form mixture into 6 to 8 burgers.
Heat grill over medium-high heat. Grill burgers until cooked to desired doneness, flipping once halfway through cooking. Let rest for 5 minutes after cooking before serving.
Place a lamb kefta burger on each bun and top generously with spicy whipped feta, sliced cucumber, and pickled onions. Devour immediately.

for the Spicy Whipped Feta

Place all ingredients in food processor and blend until very smooth. Season with freshly ground black pepper. Transfer to a bowl and refrigerate until ready to serve.

Prep Time: 15 mins
Cook Time: 10 mins

Lamb Kefta Burgers with Spicy Whipped Feta

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Grilled Pineapple Teriyaki Turkey Burgers with Avocado and Charred Scallion Aioli

This recipe for Grilled Pineapple Teriyaki Turkey Burgers with Avocado and Charred Scallion Aioli was created in partnership with Butterball. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Happy Bastille Day! Oddly enough, although it's kinda a random international holiday to be stuck in my head, it's on my mind for good reason. One, it's my very close friend Valerie's birthday (woot!). And second, last year on this date we finally had the chance to put our little baby girl in her July 4th outfit. Huh?! I know. Weird.

Let me explain. She was born on July 1, but was stuck in the NICU for a full week. Asheley was so bummed that Olivia didn't get to wear her little newborn Independence day onesie, so we got her all dressed up for Bastille Day instead.

So yea, it might not be a holiday we celebrate here in the states. But no worries. Every day in the summer is a great day to get outside and start up that grill. Especially when these Grilled Pineapple Teriyaki Turkey Burgers with Avocado and Charred Scallion Aioli is on the menu. Heck yes.

If you've never grilled pineapple, let me be the first to apologize to you. Because your life is incomplete. It's so freaking good. Once you start grilling yo' pineapple, you won't be able to stop. Cover it in some cinnamon sugar before grilling and you have an amazing quick dessert, or sprinkle with ancho chili powder and add to some guacamole with bacon. Mmm hmmm.

And ermagherd... charred scallion aioli. It sounds so fancy and adds a crazy amount of flavor to burgers and sandwiches, but sshhhhh. It's ridiculously simple. Don't worry, your secret is safe with me.

Avocado, because well, avocado. You'd be hard pressed to find a situation where avocado doesn't make your dish better.

So us Americans have it in our DNA at this point that turkey is where it's at for Thanksgiving and a bunch of other holidays, but you know what? It's freaking fantastic year round. There's a little bit of Turketarian in all of us. It's part of a healthy lifestyle and is a great lean protein to bring the family around the dinner table.

Butterball offers a variety of great turkey products that your whole family can dig. I'm talking burgers, sausages, bacon, and so much more. And even better, Butterball products are super accesible to the home cook and are meant to make our lives easier by providign quick and easy customizable meal solutions. I'll be showing you some creative ways to get your Turketarian on in these next couple of months, starting with these Grilled Pineapple Teriyaki Turkey Burgers with Avocado and Charred Scallion Aioli!

Grilled Pineapple Teriyaki Turkey Burgers with Avocado and Charred Scallion Aioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Chris Cockren
Total Time: 25 minutes
Yield: Serves 4

Whiskey Glazed Burgers with Spicy Brown Sugar Bacon

Ingredients

Scale

4 turkey burgers
4 burger buns
4 slices fresh pineapple
1 bunch scallions
1 avocado, mashed
½ cup teriyaki sauce
½ cup mayonnaise
1 clove garlic, minced
Vegetable oil
Kosher salt

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Instructions

Preheat grill over medium-high heat. Lightly brush turkey burgers, pineapple, and scallions with oil and season generously with Kosher salt. Grill burgers on each side until cooked through, about 5 minutes per side. During the last 2 minutes of grilling, brush half of the teriyaki sauce on the burgers. Grill pineapple, flipping once, about 3 to 4 minutes per side. Grill scallions, turning as needed, until charred in spots, about 4 to 5 minutes total.
Finely chop charred scallions and in a small mixing bowl, combine with mayonnaise and minced garlic. Season with Kosher salt.
Place a turkey burger on each bun and brush with more teriyaki sauce. Top with mashed avocado, a grilled pineapple slice, and a good slathering of charred scallion aioli. Devour immediately.

Prep Time: 10 mins
Cook Time: 15 mins

Follow along with Butterball for special savings, recipe ideas, and more!

Butterball | Pinterest | Instagram | Facebook | Twitter

Grilled Pineapple Teriyaki Turkey Burgers with Avocado and Charred Scallion Aioli

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This is a sponsored conversation written by me on behalf of Butterball. The opinions and text are all mine.

Sparkling Blueberry Thyme Lemonade

This is a sponsored post written by me on behalf of Vintage Seltzer for IZEA. All opinions are 100% mine.

This recipe for Sparkling Blueberry Thyme Lemonade was created in partnership with Vintage Seltzer. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

It's officially a heat wave here in New York. Walking outside literally feels the same as when you open the oven and forgot it was set to 425°F... heat blast to the face.

We have a pool in the backyard, so a normal person would just hang out in there all day. But can I be honest with you? You'll probably think I'm weird (if you already don't), but I'm not really a pool guy. Or outdoors in general. I much prefer the coolness of my central air.

BUT... Olivia loves being outside. Splashing in the water table, getting her piggies wet in the big pool, and walking non-stop in the grass. Her new thing is actually playing with the mulch. I don't get it.

So when I'm going to be out in this heat, a refreshing beverage is not just a good idea... it's a necessity. This Sparkling Blueberry Thyme Lemonade is beyond legit and totally quenches my thirst. Screw you, heatwave. I've armed myself with the power of this creative summer lemonade.

The drink couldn't be simpler. And really, a lot of times the simplest things in life are best, aren't they?

Fresh blueberries and lemon juice. A fragrant thyme simple syrup (don't worry, it literally takes minutes to make). And a big splash of the all new summer Vintage Blueberry Seltzer.

Heck yes.

I like to muddle my blueberries right in the glasses. If you don't have a muddler, you can use the back of any wide handled serving spoon or just give 'em a quick whirl in the food processor.

Let's be honest though. It's pretty cool to muddle these with your guests watching. Adding a bit of showmanship to your summer beverage consumption gets an A+ in my book.

Vintage Seltzer was always around my house growing up. My parents drank the stuff all the time. My mom loved the raspberry, and my dad was a fan of the lemon lime and mandarin orange. To this day, every time I pass the beverage aisle in the supermarket and see those familiar blue bottles, I'm transported back to being a kid.

I'm really digging their special summer blueberry flavor. It goes so well with this Sparkling Blueberry Thyme Lemonade.

Vintage Seltzer continues to be a staple in our house today. It's a great healthy alternative when I want something bubbly. It's got zero calories, all natural flavors, is sugar free, and doesn't have any of those nasty artificial sweeteners in it.

I love adding it to freshly squeezed fruit juice. And with sparkling drinks like this, it makes for super easy summer entertaining when we have our friends coming over!

Along with the Blueberry seltzer flavor, Vintage Seltzer also unveiled two other awesome summer flavors.. Peach-Mango and Pineapple! I'm envisioning some epic tropical mocktails in my future!

You can find these three new flavors at Shoprite, Wegmans, and Stop N Shop! The core flavors are available anywhere in NY and NJ... click the link to see where you can Find Vintage.

A word about the thyme simple syrup. Is the thyme absolutely necessary? Well, no, I guess not. But it's really delicious. I originally got the idea from my Blueberry Thyme Dessert Soup. It adds a cool, unique flavor twist that will get your taste buds moving. And you know I'm a fan of big, bold flavors.

If you want this lemonade to be a little less sweet and a bit more tart, I would down it to 2 tablespoons of simple syrup per glass instead of 3. I've got a sweet tooth though, so I'll be keeping it to 3 in my glass 🙂

Alright, well if you need me, I'll be hiding under the patio umbrella trying to keep this fair skin out of the sun while Olivia is playing with her water table. You better believe I'll have a ~~glass~~ pitcher of this Sparkling Blueberry Thyme Lemonade nearby.

Sparkling Blueberry Thyme Lemonade

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 10 minutes
Yield: 4 1x

Ingredients

Scale

2 cups blueberries
1 cup fresh lemon juice
12 tablespoons thyme simple syrup (recipe below)
2 cups Vintage blueberry seltzer

for the Thyme Simple Syrup

1 cup granulated sugar
1 cup water
Large handful thyme sprigs

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Instructions

Divide blueberries among 4 glasses. Muddle until blueberries are broken down and release their juice. Add ¼ cup lemon juice and 3 tablespoons thyme simple syrup to each glass. Stir, add a handful of ice, and top with approximately ½ cup blueberry seltzer (or a little bit more if the glass is larger). Give it a quick stir and devour immediately.

for the Thyme Simple Syrup

Combine sugar and water in a small saucepan over medium heat. Bring just to boil, stirring occasionally, until sugar is dissolved. Remove from heat and toss in thyme sprigs. Allow thyme to steep in simple syrup until it is completely cool. Discard thyme sprigs. Can be made ahead and refrigerated for up to a few weeks.

Prep Time: 10 mins

Sparkling Blueberry Thyme Lemonade | sharedappetite.com

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Sparkling Blueberry Thyme Lemonade

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Chocolate Covered Strawberry Mini Icebox Cakes

This recipe for Chocolate Covered Strawberry Mini Icebox Cakes was created in partnership with Dixie Crystals. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Did everyone have a great 4th of July? It's the very first holiday that Olivia has experienced twice. Well, last Independence Day was a bit different for her. She was in the NICU getting her tan on (i.e. phototherapy for jaundice). This year she got to go to a BBQ with lots of baby friends... a much preferred way to celebrate.

And now that summer is officially underway, it's time to turn off the oven and bring on the no-bake desserts... like these Chocolate Covered Strawberry Mini Icebox Cakes.

And yes, you may have noticed I'm a bit obsessed lately with chocolate covered strawberry desserts. But can you blame me? It's a classic and epic flavor combination.

So these Chocolate Covered Strawberry Mini Icebox Cakes. Check out how easy these things are. Layer chocolate graham crackers, homemade whipped cream, and sliced strawberries. Smother in whipped cream and melted chocolate. Top with a chocolate covered strawberry. THAT'S IT!!! You just throw 'em in the fridge for a couple hours to let the grahams soften and transform into a wonderfully moist "cake" and boom. Instant dessert success.

Totally make ahead. Perfect summer easy entertaining. And beyond legit for dessert.

You can see the full recipe for these Chocolate Covered Strawberry Mini Icebox Cakes over at Dixie Crystals!

Chocolate Covered Strawberry Mini Icebox Cakes

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No reviews

Author: Chris Cockren
Total Time: 25 minutes + 2 Hours Chill Time
Yield: 8 Servings 1x

Chocolate Covered Strawberry Cake Roll

Description

This irresistible no-bake dessert is perfect for summer entertaining and can be made entirely ahead of time!

Ingredients

Scale

2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 quart strawberries, sliced
2 sleeves (32 squares) chocolate graham crackers
½ cup melted dark chocolate, for drizzling
8 chocolate covered strawberries, for garnish

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Instructions

In bowl of stand mixer or a medium mixing bowl fitted with an electric hand mixer, beat cream, powdered sugar, and vanilla on medium/medium-high speed until stiff peaks form.
Working one mini icebox cake at a time, lay one graham cracker square down on a plate and spread a thin even layer of whipped cream using a spatula. Top with a thin even layer of strawberries and then more whipped cream. Repeat three times and then top with one more graham cracker square. Cover entire icebox cake with a thin layer of whipped cream and drizzle with melted chocolate. Refrigerate at least 2 hours or up to overnight.
Top each mini icebox cake with a chocolate covered strawberry just before serving.

Prep Time: 25 minutes

Chocolate Covered Strawberry Mini Icebox Cakes

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Grilled Spicy Pineapple, Bacon, and Avocado Flatbread

This recipe for Grilled Spicy Pineapple, Bacon, and Avocado Flatbread was created in partnership with Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Thank goodness my grill gets a few months off during the winter, because I'm giving it a good workout this summer. There's nothing better than cooking with beverage in one hand, my spatula in the other, and the pool in the background.

Especially when that pool contains my wife, Asheley, and our little girl Olivia. Guys, our little girl loves the pool! You put her toes in and she kicks and kicks. LOVES splashing. She's pretty much the cutest little girl ever. And I say that without any bias , of course. Can't believe she's turning ONE tomorrow!!!

This Spicy Pineapple, Bacon, and Avocado Flatbread was made 100% with my wife in mind. It pretty much combines all of her favorite things. BBQ sauce. Spicy jalapenos. Pineapple. Avocado. And well, bacon... duh, everyone loves bacon. Even Olivia (I've never been prouder of her).

Summer is all about easy, quick meals. I love me pizza, but thinking ahead to make dough isn't something on my mind when I'm spending the day chasing around my quick-walking toddler. She's so freaking fast. It's unreal.

That's why Flatout is pretty ridiculously awesome. They are healthy, delicious, and so convenient. They have saved breakfast, lunch, and dinner at my house numerous times now at this point. Seriously.

Make sure to look for Flatout Flatbreads in the deli section of your grocery store, and make sure your local place carries them by using this store locator! And follow them on Instagram (I do!) to see some other really cool uses for their products!

But first, make these super easy and crazy tasty Grilled Spicy Pineapple, Bacon, and Avocado Flatbreads. You (and your family) will love them. Mine did!

Spicy Pineapple, Bacon, and Avocado Flatbread

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No reviews

Author: Chris Cockren
Total Time: 25 minutes
Yield: 4 1x

Gluten Free Fajita Beef Spaghetti Squash Pizza

Ingredients

Scale

4 Flatout flatbreads
¾ cup BBQ sauce
1 red onion, sliced
1 pineapple, peeled, cored, and cut into slices
3 jalapenos
1 tablespoon vegetable or canola oil
8 slices cooked thick-cut bacon, roughly chopped
2 avocados, mashed
Kosher salt
½ cup Queso fresco, crumbled
Cilantro, for garnish, if desired

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Instructions

Preheat grill over medium-high heat. Brush oil on red onion slices, pineapple slices, and jalapenos. Season with Kosher salt and grill on both sides, 3-4 minutes per side, until slightly charred. Transfer to a cutting board and chop pineapple and onions into chunks and slice jalapenos. Set aside.
Preheat oven to 375°F. Place Flatout flatbreads in a single layer on baking sheets and cook 2 minutes. Remove from oven and top each one with a thin layer of BBQ sauce. Scatter pineapple, onion, jalapeno, and bacon on flatbread. Cook for 4-5 minutes, remove from oven, and top with dollops of mashed avocado. Sprinkle with Queso fresco and cilantro, if desired. Devour immediately.

Prep Time: 10 mins
Cook Time: 15 mins

Grilled Spicy Pineapple, Bacon, and Avocado Flatbread

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Strawberry, Fava Bean, and Pecorino Crostini

This recipe for Strawberry, Fava Bean, and Pecorino Crostini was created in partnership with Luis The Marinero Sangria. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Sweet, sweet, sweet victory. Another end of the school year. And the very first week of summer vacation. It's moments like these, when the wife is at work, the baby is taking her afternoon nap, and I'm still in my pajamas because I don't care I'm on vacation for the next two months... this is the life.

Sorry if I'm rubbing it in. But this first week off for teachers is like Christmas morning. Whereas usually at this time my head would be full of 60 beginning band students blasting their instruments in my face, instead all I hear are my pool jets circulating the crystal clear blue water. And me? I'm sitting here with a nice glass of sangria and these Strawberry, Fava Bean, and Pecorino Crostini in hand. Hello summer.

Don't worry. Soon enough those back to school commercials will start giving me nightmares. But until then, you'll see me summering really hard. Food and drink in hand.

There's something so amazingly perfect about crostini. It's 100% easy summer entertaining. No-fuss. Make ahead. Tons of variations to keep things interesting. And you can serve it DIY style.

Oh, did I mention it's freaking delicious?

This crostini has been slightly adapted from Chef Marco Canora's cookbook Salt To Taste. If you've never heard of this chef before, you need to. I love his NYC restaurant, Hearth, and his recipes are always on point. I adapted the recipe to make it a bit easier and more accessible in regards to prep and the ingredient list, and also to use the abundance of perfectly ripe strawberries that's going on right now in NY.

If you think strawberries co-mingling with fava beans and cheese sounds weird... slap yourself in the face right now. It's delicious. Trust me. Just try it and you'll be a huge believer.

Can't find frozen fava beans? Lima beans and edamame will also work great.

A word about the Pecorino. It's Pecorino Toscano, not pecorino romano. Search out the Toscano version if at all possible (they have it at higher end food stores like Fairway and Whole Foods by me), but if you can't find it, ask your cheese guy what a good substitute would be.

Let's talk bread. Of course you can serve it up on whatever good quality bread you can find... straight up. But for a real legit crostini experience, you need to grill yo' bread. Find a nice crusty loaf, brush on some olive oil and sprinkle with Kosher salt, and grill to charred perfection. Mmm hmmmm.

Just make sure to make more than you think you'll need. Especially if I'm invited to your party. Crostini is kinda addicting like that.

Guys. Come summer time, I'm all about refreshing drinks. Sangria totally hits the spot.

Bring on the sun... as long as there's sangria to go with it. Luis the Marinero Sangria.

It's light, it's refreshing, and it comes in red, white, and rosé. Luis the Marinero is also traditionally authentic, and is bottled by the Spanish winery Bodegas Valdapablo.

I'm loving how the Luis the Marinero Rosé Sangria pairs perfectly with this Strawberry, Fava Bean, and Pecorino Crostini. It's sparkling, fruity, refreshing, and has hints of strawberry, raspberry, and citrus flavors.

And get this... you can win a Sangria pitcher from Spain! Just head to their Facebook page to enter! One winner will be selected every week through August!

Strawberry, Fava Bean, and Pecorino Crostini

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No reviews

Author: Chris Cockren
Total Time: 30 minutes
Yield: 6-8 1x

Mexican Street Corn + Avocado Crostini

Ingredients

Scale

1 loaf good-quality crusty bread, cut into ½" slices
2 cups frozen fava beans, lima beans, or edamame, thawed
1 ½ cups diced fresh strawberries
6 ounces Pecorino Toscano cheese, finely diced
¼ cup thinly sliced scallions
¾ cup extra virgin olive oil, divided
1 ½ tablespoon white wine vinegar
1 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
Chopped parsley, for garnish

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Instructions

Preheat grill over medium-high heat. Using ¼ cup olive oil, brush bread slices with oil and season with Kosher salt. Grill bread on both sides until toasted. Remove from heat and set aside.
Meanwhile, combine thawed beans, strawberries, cheese, scallions, remaining ½ cup olive oil, white wine vinegar, and oregano in a medium mixing bowl. Season generously with Kosher salt and freshly ground black pepper. Let flavors meld for at least 15 minutes before serving. If wanting to make ahead, you can refrigerate for a few hours. Just wait to grill bread until ready to serve so that way it's warm and remove mixture from fridge at least 15 minutes before serving.
Top grilled bread slices with generous amounts of the strawberry and bean mixture. Devour immediately.

Prep Time: 25 mins
Cook Time: 5 mins

Follow Luis The Marinero along on: Instagram | Facebook

Strawberry, Fava Bean, and Pecorino Crostini

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Whiskey Glazed Burgers with Spicy Brown Sugar Bacon

This recipe for Whiskey Glazed Burgers with Spicy Brown Sugar Bacon was created in partnership with Davidson’s Safest Choice® Pasteurized Eggs. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Guys. I'm pretty excited. For the very first time, people are going to be saying Happy Father's Day... to me.

It hasn't been an easy road. It wasn't something that just happened for us because we wanted so badly to be blessed with a baby. 3 years of unexplained infertility, countless doctor appointments, tests, and procedures, and a whole lot of tears and praying... and God proved himself yet again to be so incredibly faithful.

That's why Father's Day is that much more special. Because I don't take it for granted. Not one little bit. Every moment I get to spend with my sweet Olivia Madison is incredibly precious. Even when she briefly wakes up for no reason at 4am screaming her face off.

A celebration as joyous as this requires a burger of monumental proportions. Sure, this Korean Kimchi Burger, Fat Tyler Burger, or Spicy Roasted Pineapple, Avocado, + Bacon Burger would all do the trick nicely. But you'd have a hard time finding a burger that is more manly, more epic, and more Father's Day worthy than these Whiskey Glazed Burgers with Spicy Brown Sugar Bacon, Avocado, Crispy, Shallots... and a FRIED EGG.

Boom.

I'm not really what you would call a "manly man".

I only recently slightly upgraded from the IKEA toolset I purchased when I got my first apartment. My workbench in the garage is... who are you kidding. I don't have a workbench in the garage.

I'm not into beer. Or whiskey. Or any other very manly type drink. If it's fruity, I'm a fan. Sure, my friends rank on me for my choice in beverage (heck yes I'll have a strawberry margarita). But I don't care. I drink what's delicious. The end.

But. BUT. Transforming whiskey from this wretched beverage into an amazing glaze that is equally perfect for burgers, chicken, ham, and more? Uhm... YES.

Have you ever made candied bacon before? This spicy brown sugar bacon... it's pretty freaking addictive. Like, if bacon wasn't perfect enough, you go ahead and sprinkle it with brown sugar before cooking it. The bacon caramelizes in the oven, making sweet and salty magic.

Do you see that #eggporn? Do you?!?!

It's one nature's most beautiful gifts to us.

But let's be honest. Who's ever been a little worried about eating raw egg yolks? Or when you fry an egg but there's a little bit of the white that looks like it wasn't completely cooked through and your egg radar alarm goes off?

Yea, me too. That's why I'm a fan of Davidson’s Safest Choice® Pasteurized Eggs. They are pasteurized using an all-natural patented process (goodbye Salmonella risk), meaning we all can eat eggs 100% worry free. And anytime I can get a little peace of mind is a good thing.

Make sure to find these little gems at a grocery store near you. Just visit the SafeEggs.com store locator and enter your zip code to find Davidson’s Safest Choice® Pasteurized Eggs near you!

Whiskey Glazed Burgers with Spicy Brown Sugar Bacon

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No reviews

Total Time: 40 minutes
Yield: 4 1x

Spicy Roasted Pineapple + Avocado Bacon Burgers

Ingredients

Scale

4 burgers, grilled to desired doneness
4 burger buns
8 slices thick-cut bacon
¼ c dark brown sugar
2 tsp ancho chile powder
1 avocado, sliced
4 Safest Choice™ pasteurized egg(s)
Whiskey Glaze (recipe below)
Crispy Shallots (recipe below)

for the Whiskey Glaze

¾ cup dark brown sugar
¾ cuppineapple juice
⅓ cup whiskey
2 teaspoons apple cider vinegar

for the Crispy Shallots

3 tablespoons canola or vegetable oil
4 shallots, thinly sliced
¼ up all-purpose flour
Kosher salt

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Instructions

Preheat oven to 400°F. Place bacon in single layer on aluminum foil lined baking sheet.
Combine brown sugar and ancho chile powder in small bowl. Sprinkle bacon generously with mixture and gently rub it in.
Cook until until crisp, about 20-25 minutes. Remove from oven, transfer bacon to paper towel lined plate, and let cool.
Place grilled burgers on buns. Top generously with whiskey glaze, and pile high with spicy brown sugar bacon, crispy shallots, and avocado. Top each burger with a sunny-side up egg.

for the Whiskey Glaze

Combine brown sugar, pineapple juice, whiskey, and apple cider vinegar in small saucepan and bring to boil over medium-high heat. Reduce heat to maintain simmer and cook until reduced to glaze-like consistency, about 10-15 minutes. Remove from heat and set aside.

for the Crispy Shallots

Heat oil in a small fry pan over medium-high heat.
Coat shallots in all-purpose flour, shake to remove excess flour, and fry in batches until golden brown and crisp.
Remove and place on a paper towel lined plate and immediately sprinkle with kosher salt.

Prep Time: 15 mins
Cook Time: 25 mins

You can find the recipe for these Whiskey Glazed Burgers with Spicy Brown Sugar Bacon over at Safe Eggs!

GET THE RECIPE!

Whiskey Glazed Burgers with Spicy Brown Sugar Bacon

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Chocolate Hazelnut Filled Chocolate Covered Strawberries

This recipe for Chocolate Hazelnut Filled Chocolate Covered Strawberries was created in partnership with Peanut Butter & Co. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! These addicting three ingredient Chocolate Hazelnut Filled Chocolate Covered Strawberries will instantly become your favorite easy entertaining dessert!

Chocolate Hazelnut Filled Chocolate Covered Strawberries | sharedappetite.com I have an extreme weakness around chocolate covered strawberries. Like, I honestly feel bad when someone puts out a tray of them at parties, because it's pretty much a guarantee that I'll inhale the majority of them before all the other guests even know dessert is being served.

They are just so freaking addicting. It's impossible for me to stop at one (dozen).

And that's just for regular ordinary chocolate covered strawberries. But now I had to go ahead and stuff 'em with chocolate hazelnut spread. Yup, I did. You're welcome.

For the record... yes, I (along with some hefty help from Asheley) did eat the entire batch of these in one sitting. Don't judge, because you'll be joining in once you make a batch of these Chocolate Hazelnut Filled Chocolate Covered Strawberries.

Chocolate Hazelnut Filled Chocolate Covered Strawberries | sharedappetite.com You'd never guess that these little beauties were hiding one of life's most beautiful treasures deep within it's chocolate candy shell.

That when you bit into these glorious dessert gems, loads of chocolate hazelnut spread will ooze out, making your eyes widen and hearts smile.

Chocolate Hazelnut Filled Chocolate Covered Strawberries | sharedappetite.com It's all thanks to Chocmeister® Milk Chocolatey Hazelnut Spread. It's the newest amazing product from Peanut Butter & Co. Which, by the way, is located right here in New York. If you've ever tried any of their peanut butter products before, you know these guys are beyond legit.

This Chocmeister® is no different. It's got all the amazing flavor of chocolate hazelnut spread, but with 25% less sugar and double the protein per serving. Hello beautiful.

And yes, you better believe I read that to mean I can eat a whole lot more of it without feeling guilty. Plus, we're technically eating strawberries here, anyway.

Making these Chocolate Hazelnut Filled Chocolate Covered Strawberries is ridiculously simple. Just cut away a hole in the side of each strawberry, fill her up with chocolate hazelnut spread, and dip them in copious amounts of melted chocolate.

The hardest part is waiting for the chocolate to harden before inhaling them. Seriously.

Chocolate Hazelnut Filled Chocolate Covered Strawberries | sharedappetite.com

Chocolate Hazelnut Filled Chocolate Covered Strawberries

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No reviews

Author: Chris Cockren
Total Time: 20 minutes
Yield: 20 Strawberries 1x

Chocolate Covered Strawberry Cake Roll

Ingredients

Scale

20 large strawberries
½ cup Chocmeister® Milk Chocolatey Hazelnut Spread
10 ounces good-quality melted chocolate
Melted white chocolate for drizzling, optional

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Instructions

Using a small paring knife, cut a small hole approximately ½" in diameter in one side of each strawberry. Fill completely with chocolate hazelnut spread.
Holding the strawberry by the stem, dip each strawberry in melted chocolate, letting excess chocolate fall back into bowl. Place on a parchment paper lined baking sheet and repeat with each strawberry. Let chocolate set at room temperature for about 30 minutes, or if in a rush or impatient like me, place in refrigerator for 5 to 10 minutes.
Dip a small fork or spoon in melted white chocolate and drizzle the white chocolate over strawberries. Let white chocolate harden before serving.

Prep Time: 20 mins

Follow Along with Peanut Butter & Co.: Twitter | Facebook | Instagram

Chocolate Hazelnut Filled Chocolate Covered Strawberries

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Blackberry Fool

This recipe for Blackberry Fool was created in partnership with Dixie Crystals. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

For 87% of my overall dessert consumption, I want either a rich and decadent chocolately dessert OR ice cream. But once in awhile, especially once the weather starts getting all hot and steamy, I'm in the mood for something lighter. Airy. And packed with fresh seasonal fruit.

The kind of fruit that is so freaking ripe, juice runs down your hand and chin as you try to stuff your face with them. And right now, New York is all about its berries. We wait all year long for berries. We train for this moment.

Blackberry Fool. It's so simple. It's so easy. It's SO delicious.

It's the type of dessert you eat and don't want to cry in a corner about after all the calories you just consumed (I'm looking at you cheesecake). It's refreshing, light, and the perfect way to enjoy berry season. Feel free to substitute in whatever berries look best at the market. They are all equally delicious.

If you're a real rebel, you can even do a mixed berry one.

I know, scandalous.

And listen, you can totally do this for any summer entertaining you have going on. It's elegant and casual all at the same time. It looks refined, but really is ridiculously easy. Just a handful of ingredients and about 10 minutes of prep. That's it.

You can find this recipe for Blackberry Fool over at Dixie Crystals!

Blackberry Fool

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No reviews

Author: Chris Cockren
Total Time: 1 hour, 15 minutes
Yield: 8 servings 1x

Toasted Marshmallow Milkshake

Description

A light and refreshing berry dessert that comes together in just 15 minutes, this Blackberry Fool is perfect for easy spring and summer entertaining.

Ingredients

Scale

2 cups blackberries, plus more for garnish
¼ cup granulated sugar
1 teaspoon lemon juice
2 cups heavy cream
⅓ cup powdered sugar
½ teaspoon vanilla extract

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Instructions

Puree blackberries and granulated sugar in a food processor. If desired, stir puree through a fine mesh sieve to remove seeds. Reserve ½ cup of puree for topping.
In a medium mixing bowl fitted with an electric mixer, beat together heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in blackberry puree, only stirring 3 to 4 times in order to achieve a streaked look. Refrigerate for 1 hour to allow flavors to set.
When ready to serve, divide Blackberry Fool between bowls, top with reserved blackberry puree, and garnish with blackberries.

Prep Time: 15 minutes
Cook Time: 1 hour

Blackberry Fool

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Gluten Free Salted Caramel Brownie Cookie Ice Cream Sandwiches

This recipe for Gluten Free Salted Caramel Brownie Cookie Ice Cream Sandwiches was created in partnership with Bob's Red Mill. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

If you're in a rush, here's the short version. You need these Gluten Free Salted Caramel Brownie Cookie Ice Cream Sandwiches in your life. Not sometime down the line. Not maybe I will Pin It and save it for later (although, please go ahead and Pin It. Thanks 😉 ). Like, go to the store on your lunch break, get the ingredients, and make these tonight. You even have my permission to leave work a few minutes early to get a head start.

Seriously, friends. These little beauties are freaking decadent bundles of pure dessert bliss. I may have photographed them this past weekend in the wee hours of the morning... and proceeded to eat ~~one~~ two of them for breakfast immediately following. It's not my fault, though. The ice cream was starting to get all melty, and what type of people do absolutely nothing when they see ice cream starting to melt? Cold, heartless people. That's who. I was simply displaying extreme compassion, love... and fatness.

Let's talk why these Gluten Free Salted Caramel Brownie Cookie Ice Cream Sandwiches are beyond perfect for summer entertaining.

Exhibit A: you can make the cookies ahead of time... like even a day or two ahead of time.

Exhibit B: all you need to do is set out the cookies, your high-quality store bought caramel ice cream, an ice cream scoop... and maybe some napkins. Let your guests make their own gluten free ice cream sandwiches!

Exhibit C: find me one person... ONE PERSON... that doesn't love ice cream sandwiches. I will then explain at least 40 reasons why you shouldn't be friends with that person. Everyone loves ice cream sandwiches. #truth

Let's review. Cookies can be made ahead. Guests can assemble dessert themselves. People love ice cream sandwiches.

You'll be deemed a culinary hero.

It's time to break down the whole gluten-free dessert thing.

If you need to rock a gluten-free lifestyle, then you need to know about Bob's Red Mill Gluten Free 1 to 1 Baking Flour. I'm normally a pretty big snot-face when it comes to gluten free baked goods. They rarely taste good and the texture is normally weird, and people who are like ohhhh these are SOOOOOO good obviously never ate gluten in their entire lives or are just lying to themselves.

BUT. And this is a huge but. This Gluten Free 1 to 1 Baking Flour is a slam dunk. I didn't do any fancy converting. I didn't think about adding extra ingredients to account for the lack of actual gluten. I literally just replaced the ordinary all-purpose flour with this Gluten Free 1 to 1 Baking Flour and BAM. Gluten Free Salted Brownie Cookie perfection.

They are soft. They are chewy. They are pumped with chocolate. And... no one in my family knew they were gluten free.

Bob's Red Mill is just so darn amazing. Their products never miss. Let's get a slow clap going for Bob.

The cookie dough will be pretty loose when rolling... kind of inbetween a cookie dough and brownie batter consistency. Totally normal.

And by the way, if you don't have a bunch of these Non-Stick Silicone Baking Mats in your life, your life is way harder than it needs to be. You can pretty much bake anything on these things and nothing sticks.

When the cookies come out of the oven, you're going to want to let them cool for a bit on the baking trays so they can set. You're also going to want to hit them with some flaky sea salt right away. Wait too long and the salt won't stick to the cookies... and that would be pretty sad.

Do your best not to eat all of the cookies right away. It's perfectly acceptable to eat 1... maybe 2. I mean, you have to test them out and make sure they are good, right? It's standard baking practice to taste the product before offering it to guests.

recipe for cookies slightly adapted from Smitten Kitchen

Gluten Free Salted Caramel Brownie Cookie Ice Cream Sandwiches

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No reviews

Author: Chris Cockren
Total Time: 56 minutes
Yield: Serves 8 to 10 1x

15+ Creative S'mores Recipes

Ingredients

Scale

½ cup unsalted butter
4 ounces dark chocolate, chopped
¾ cup dark brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon baking soda
¾ teaspoon Kosher salt
½ cup cocoa powder
1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
⅔ cup semisweet chocolate chips
¼ cup flaky sea salt
1 quart caramel ice cream or gelato*

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Instructions

Melt butter and chocolate in a microwave in 30 second intervals on half power, stirring after each, until chocolate is just melted through. Whisk in brown sugar granulated sugar, and vanilla. Add eggs, one at a time, whisking between each. Stir in baking soda, Kosher salt, cocoa powder, and flour until just combined. Briefly incorporate chocolate chips and place cookie dough in fridge for at least 30 minutes.
Preheat oven to 350°F. Remove dough from refrigerator and scoop approximate 1 ½ tablespoon-sized balls on parchment-lined baking sheets. Dough will be quite loose... that's okay! Allow room between cookies, as they will spread a bit during baking. Bake for 11 minutes and immediately after removing from oven, sprinkle each cookie with a little bit of flaky sea salt. Allow to cool for a bit on the baking sheet (they will set as they cool) before transferring to a rack.
When ready to serve, generously scoop caramel ice cream between two brownie cookies. Devour immediately.

Notes

*I really enjoy the Talenti Sea Salt Caramel Gelato

Prep Time: 45 mins
Cook Time: 11 mins

Gluten Free Salted Caramel Brownie Cookie Ice Cream Sandwiches

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Mexican Street Corn Dip with Avocado

By Chris Cockren 9 Comments

This recipe for Mexican Street Corn Dip with Avocado was created in partnership with Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

May and June are always pretty busy for us music teachers. It's not just all the concerts and performances. We also get the pleasure of doing instrument inventory, recruiting kids for next year, and the oh-so-fun cleaning of all the instruments. Gross.

But wait, there's more!

Olivia is turning 1 (how is this even possible?!) and you better believe daddy is planning her an epic celebration. We are also having our main bathroom renovated in the coming weeks, so Asheley and I are scrambling to design the freaking thing. Oh, and one small detail... my parents moved in with us this past weekend. Mic drop.

Yea. Their new house is delayed by 2 months. Thanks Mr. Contractor. It's all good though. Even though our home is a little more cramped than usual, we now we have a live in babysitter 🙂 I see a lot more date nights for the wife and I in the near future.

So life has been a bit hectic lately, which makes me even more excited to slow down this upcoming three-day weekend. I'll get some much needed weeding done outside in the garden, and then get my Memorial Day celebration on with the family. I'm talking a grilling smorgasbord, complete with the quintessential backyard BBQ appetizer eats: DIP!

I'm a HUGE fan of dip. Pretty much anything and everything that I can plunge a crispy chip into... I'm a fan. And dips that involve corn?! Hello gorgeous... come and sit down right next to my face.

One might say that I'm slightly obsessed with corn. Especially when we're talking about mixing it up with spicy sriracha lime mayo and smothering it with queso fresco and chives. What more can one want in life? ...maybe a margarita.

If you've ever had Mexican Street Corn, you already know how epic it is. But let's be honest. It can be a bit messy, and you have to worry about the whole corn getting stuck in your teeth thing.

With this Mexican Street Corn Dip with Avocado, you get all the flavor, and none of the mess. That's a win-win in my book.

And you can totally keep things on the lighter side by swapping out regular tortilla chips with some homemade Flatout Flatbread chips! They couldn't be easier to make. Just cut up some of your favorite Flatout Flatbreads into chip shapes, and pop 'em in the oven for a few minutes. Boom.

And for extra chip flavor, you can totally add some lime zest, salt, and chile powder on the chips! Totally optional, but come on... that sounds pretty fantastic.

Mexican Street Corn Dip with Avocado

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 16 minutes
Yield: Serves 4

Bacon Mexican Street Corn Hot Dogs

Ingredients

Scale

4 Flatout flatbreads*
2 cups grilled corn kernels**
1 avocado, finely chopped
¼ cup mayonnaise
2 teaspoons sriracha
1 teaspoon extra virgin olive oil
½ lime, zested and juiced
¼ teaspoon garlic powder
¼ teaspoon ancho chile powder
Kosher salt
Queso Fresco, crumbled
Chives, chopped
Parsley, chopped

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Instructions

Preheat oven to 375°F. Cut flatbreads into chip shapes and arrange in a single layer on baking sheets. Bake for 6-7 minutes, or until crispy (they will crisp up as they cool).
In a small mixing bowl, combine mayonnaise, sriracha, olive oil, lime zest and juice, garlic powder, and ancho chile powder. Season generously with Kosher salt.
Place corn kernels and avocado in a medium mixing bowl. Stir in sriracha mayo until just combined. Spoon into serving dish and top with Queso Fresco, chives, and parsley. Serve with flatbread chips and devour immediately!

Notes

*or tortilla chips
**if you can't find fresh corn to grill, you can always use thawed frozen corn

Prep Time: 10 mins
Cook Time: 6 mins

Mexican Street Corn Dip with Avocado

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Spicy Caramelized Pineapple Bacon Guacamole

By Chris Cockren 7 Comments

This recipe for Spicy Caramelized Pineapple Bacon Guacamole was created in partnership with Food Should Taste Good™. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

It's officially crazy busy season for us music teachers. Lots of performances, lots of long days... lots of stress. And, to top it off, we are getting my parents all packed up for their big move to their new house. Only we just found out their new place won't be ready for another 2+ months. So guess who will be playing host to them for a couple months?

But hey, it's all good. Being a music teacher is so rewarding, and all the long hours these next few weeks will bring a lot of joy, pride, and confidence to my kiddies. Plus, there is only 6 weeks of school left. Woot!

And having my parents here will actually be really great. Live-in babysitters for the win! Maybe Asheley and I can sneak in a few extra date nights. Heck yes.

But above all, life is good because we're getting to experience a lot of new firsts every day with our sweet baby girl. She surprises us every day with something new, and more and more Olivia is showing us that she loves being outside... which is good, because we love throwing backyard BBQs any chance we get.

The pool is being opened this weekend, so it's time to dust off the patio and get ready for the first official BBQ of the year... Memorial Day! And you better believe we'll be celebrating with this Spicy Caramelized Pineapple Bacon Guacamole.

For Asheley and I, guacamole holds a special place in our ~~stomachs~~ hearts. We can literally eat it all day, every day... and it really is the ultimate party food. Especially when you've got a cooler full of beer to go with it.

Friends. Beer. Guacamole. What more can you ask for at a backyard party?

Sure. Guacamole on its own is totally great. But we can do better... we can make it beyond legit. I'm talking bacon and spicy caramelized pineapple. The pineapple? It's cooked over high heat in bacon fat (ermagherd yes) with ancho chile powder. The result is sugary golden brown pineapple that's studded with salty bacon flavor and the subtle smoky heat of ancho chile powder. Yup. Pretty epic.

So when you're shopping for chips to go with this Spicy Caramelized Pineapple Bacon Guacamole, make sure to search out the best. This guac deserves better than some mediocre tortilla chip. I'm totally digging these Food Should Taste Good™ Lime Tortilla Chips. I love how they pair with this guacamole and how they are non-GMO, certified Kosher, and gluten free (psst... many varieties are even vegan!).

I first fell in love with Food Should Taste Good™ when I tried their Sweet Potato Tortilla Chips. They are so freaking flavorful, Asheley and I just eat them straight up. #addictive

Honestly, I had no clue how many varieties of chips Food Should Taste Good™ has now. I'm super intrigued by their Falafel and Kimchi flavors. Totally have to try those soon. But bottom line, no matter what flavor you choose, their tortilla chips always deliver on great taste, real, simple ingredients, and are perfect for Memorial Day weekend entertaining!

Spicy Caramelized Pineapple Bacon Guacamole | sharedappetite.com

Spicy Caramelized Pineapple Bacon Guacamole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Chris Cockren
Total Time: 30 minutes
Yield: Serves 8-10 1x

Ingredients

Scale

1 bag Food Should Taste Good™ Lime Tortilla Chips
8 slices bacon
1 ½ cups pineapple, diced into ½" pieces
½ tablespoon ancho chile powder
½ cup finely chopped red onion
2 cloves garlic, minced
½ teaspoon cumin
5 ripe avocados
2 limes, juiced
Kosher salt
Cilantro, chopped, for garnish

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Instructions

Cook bacon in a medium skillet until golden brown and crispy. Remove to a paper towel lined plate and crumble. Discard all but 1 tablespoon bacon grease and heat over medium-high heat. Add pineapple and stir in ancho chile powder. Cook until golden brown and caramelized, stirring occasionally, about 5 minutes. Remove from skillet and cool.
In a medium mixing bowl and using a fork, mash together red onion, garlic, cumin, avocado, and lime juice. Season generously with Kosher salt. Stir in pineapple and bacon, garnish with chopped cilantro, and serve.

Prep Time: 15 mins
Cook Time: 15 mins

For more information on Food Should Taste Good™ products, visit www.foodshouldtastegood.com

Spicy Caramelized Pineapple Bacon Guacamole

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No Bake Cinnamon Toast Crunch Cheesecake Bites

By Chris Cockren 5 Comments

Transform your favorite breakfast cereal into one epic easy entertaining dessert with these No Bake Cinnamon Toast Crunch Cheesecake Bites!

I wish I could say that the reason I borderline loathed cereal growing up was because I was way too healthy for it. I was too busy eating steel-cut oatmeal and fresh fruit. But in reality, I was a donut, chocolate chip muffin, and eggo waffle type of youthful fatty. For some reason, I just could never get into cereal. I tried a bunch of different kinds. I tolerated Kixs on an extremely rare basis. A handful of Cheerios were okay for a novelty snack. But the only cereal I semi-accepted as a breakfast option were Cinnamon Toast Crunch.

Then again, coat anything in cinnamon sugar and I'm pretty confident that I would eat it.

But there's no convincing needed for these irresistible No Bake Cinnamon Toast Crunch Cheesecake Bites. Guys. You're going to love these mini cheesecakes. They are bonkers addictive.

So addictive, in fact, that Asheley made us rid the house of them. She couldn't stop eating them, so we had to find the rest of the batch a "good new home".

Now, in full honesty, there is one tiny baking part in this. It's not the cheesecake though. It's the crust. And your oven is only going for like 7 minutes, so it doesn't really count. Plus, you can bake these crusts a day ahead of time and munch on leftover Cinnamon Toast Crunch while they are in the oven.

Boom.

Try just eating one. Seriously. Try just eating one. You can't. It's the curse of Cinnamon Toast Crunch. They are just so damn perfect, with all that cinnamony-sugary goodness.

These No Bake Cinnamon Toast Crunch Cheesecake Bites would be perfect for pretty much any party (the crusts can be made a day ahead of time and it can all be assembled hours before your get-together) AND you can totally rename these to No Bake Churro Cheesecake Bites... making them a pretty great end to any fiesta, Taco Tuesday, or Cinco de Mayo.

No Bake Cinnamon Toast Crunch Cheesecake Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 32 minutes
Yield: 36 Mini Cheesecakes 1x

No Bake Rocky Road Cheesecake on a Brownie Crust

Ingredients

Scale

3 cups Cinnamon Toast Crunch, plus more for garnish
6 tablespoons unsalted butter, melted (plus 2 additional tablespoons for greasing pan)
1 (8 ounce) cream cheese, softened
1 cup powdered sugar
1 teaspoon cinnamon
1 (8 ounce) container cool whip, thawed
Dulce de Leche, for garnish

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Instructions

Preheat oven to 350°F. Grease mini muffin tin(s) by brushing with 2 tablespoons of melted butter.
Pulse cinnamon toast crunch cereal in a food processor until ground into crumbs. Transfer to a mixing bowl and drizzle in 6 tablespoons of melted butter. Combine until all the crumbs are moistened. Crumbs should stick together a bit when pressed between your fingers. If not, you can use 1 more tablespoon of melted butter. Using your fingers, press mixture into an even layer on the bottom of muffin tins, filling approximately ½ way up tin. Bake for 7-8 minutes, until golden brown. Remove from oven and let cool completely.
Carefully run a sharp knife around the perimeter of each cinnamon toast crunch crust. They should pop right out at this point. Let cool completely.
Meanwhile, in a large mixing bowl, beat together cream cheese, powdered sugar, and cinnamon until smooth and fully incorporated. Add cool whip and beat until light and fluffy, scraping down the sides as necessary. Refrigerate for at least one hour.
When ready to serve, pipe cheesecake filling onto mini crusts using a pastry bag fitted with a wide star tip. Garnish each mini cheesecake with Cinnamon Toast Crunch. Serve with Dulce de Leche (or other caramel dessert topping), if desired, for guests to drizzle on before devouring.

Prep Time: 25 mins
Cook Time: 7 mins

No Bake Cinnamon Toast Crunch Cheesecake Bites

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Baked S'mores Churro Bites

By Chris Cockren 5 Comments

With just 6 ingredients and 10 minutes of prep, these Baked S'mores Churro Bites will become your family's favorite Cinco de Mayo and Taco Tuesday dessert!

Cinco de Mayo is TOMORROW. I am beyond excited. It is, hands down, my favorite non-major holiday of the year.

The Irish have St. Patrick's Day. The pyrotechnics-obsessed have 4th of July. Chris has Cinco de Mayo.

Besides giving me full permission to eat way more chips and guacamole than one individual should ever be allowed to consume in one ~~sitting~~ month, it also means it's the unofficial start to summer for me. I don't know why, it just is. Now that we are in May, it's the home-stretch for us teachers. Summer vacation is SO freaking close. And as excited as kids are to be off for the summer... teachers are 10x more ecstatic.

Every year, our church's women's retreat lines up with a weekend around Cinco de Mayo. And with the women away, I host my annual Cinco de Man-o party. We all look ridiculously forward to it every year. All of us guys are happy just hanging out and eating tons of tacos, guac, salsas, and whatever other savory goodness I cook up. But our friend Phil... he comes for one thing and one thing only. The sweets.

Now I thought I had a sweet tooth. Nope. Phil wins that battle. The dude is hardcore. I'm pretty sure he even brushes his teeth with milkshakes. So Phil, this one is for you. These Baked S'mores Churro Bites will be waiting for you.

What's totally great about these Baked Churro S'mores Bites (besides the obvious wanting to stuff your face with them nonstop because hello... Baked Churro S'mores Bites) is that they only take 10 quick minutes of prep. 7 minutes if you're super efficient in the kitchen. AND, you have most of the ingredients in your pantry already.

Cinnamon and sugar? Check. Chocolate chips and mini marshmallows? Heck yes check. Butter in the fridge? Yeah, duh. So really, the only thing you need to probably pick up are two packs of crescent rolls. Boom.

I'm 100% sure your kids will absolutely love these Baked S'mores Churro Bites. Actually, screw the kids. YOU will loves these. They are clouds of sweet dough heaven... STUFFED with chocolate and marshmallows. What else could a ~~kid~~ adult want in life?

And to bring even more serious flavor to this party (like we even need it), you're going to serve these bad boy Baked S'mores Churro Bites with Dulce de Leche (or any caramel dessert topping) and Mexican Hot Fudge.

Mexican Hot Fudge, you say? Yup... and it's super easy to make happen. Just stir in a little bit of cinnamon (and cayenne pepper, if ya feeling spicy) to some hot fudge topping and BAM.

Baked S'mores Churro Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 19 minutes
Yield: 16-18 Bites 1x

No Bake Churro Cheesecake with Cinnamon Toast Crunch Crust

Ingredients

Scale

2 (8-ounce) tubes of crescent rolls
3 tablespoons unsalted butter, melted
⅓ cup cinnamon sugar
½ cup mini marshmallows
½ cup semi-sweet chocolate chips
Mexican Hot Fudge (recipe below)
Dulce de Leche*

for the Mexican Hot Fudge

½ cup fudge topping
¼ teaspoon cinnamon
Pinch cayenne pepper**

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Instructions

Preheat oven to 375°F. Unroll crescent rolls and separate. Brush each roll with melted butter and sprinkle generously with cinnamon sugar. Top with mini marshmallows and chocolate chips (the more the better!). Tightly roll each wedge starting at the wide end. Some of the chocolate chips and marshmallows might try to escape and that's okay.
Brush tops of each roll with melted butter and sprinkle with additional cinnamon sugar. Arrange on a parchment-lined baking tray and bake 9 to 10 minutes, or until golden brown. Remove from oven and sprinkle with remaining cinnamon sugar.
Let cool slightly, and serve with Mexican Hot Fudge and Dulce de Leche. Devour.

for the Mexican Hot Fudge

Warm fudge topping and stir in ¼ teaspoon cinnamon and a pinch of cayenne pepper. Taste and add additional spices if desired.

Notes

*if you can't find dulce de leche, substitute any good quality caramel dessert topping
**you can easily omit the cayenne pepper if desired

Prep Time: 10 mins
Cook Time: 9 mins

Baked S'mores Churro Bites

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4 Ingredient Nutella Choco Tacos

By Chris Cockren 11 Comments

A perfect Cinco de Mayo dessert and Taco Tuesday dessert, this copycat Choco Taco recipe is even better than the original because it's lined with Nutella! Boom... Nutella Choco Tacos!

Guys. HUGE news. I'm officially done with my weight loss challenge. In case you missed it, my mom pulled my brother and I aside a few days after Thanksgiving. To put it nicely, she said we needed to stop being fatties. She served up a serious "Biggest Loser" challenge for the both of us, and we both said heck yes. We've been wanting to lose weight for a while, and this friendly brother rivalry competition was just the kick in the butt we needed.

:: Drumroll please ::

In just 4 months time (we started in the beginning of January), we lost a combined 85 pounds. That's like losing 1 whole Olsen twin. ~~And even better, I WON!~~ It's not important who won. What's important is that ~~I won~~ we are both much healthier. I personally lost 49 pounds. What?! I know. It feels awesome.

So, now it's time to celebrate. With NUTELLA CHOCO TACOS. Sorry for yelling. I'm a little excited in case you couldn't tell.

I've been overweight all my life . So it shouldn't come to anyone's surprise that I also single-handedly kept our neighborhood ice cream man in business as a kid. I'm pretty sure I put his first born through college.

And they were all from choco tacos. I ~~was~~ am obsessed with them.

Sorry Mr. Ice Cream man. We're breaking up. Because not only can I make my own DIY choco tacos at home now, this copycat Choco Taco recipe is even better than the original.

Yup, I said it.

What makes it better? Uhm, can you say nutella-lined taco shell?! Yea... NUTELLA. #legit

It also helps that instead of using crap ingredients like in a normal Choco Taco, you can really use the best stuff you can find. Get your hands on really high quality vanilla ice cream and chocolate (I'm partial to those huge Trader Joe's dark chocolate bars).

The quality of ingredients here makes all the difference.

How do I get away with only using 4 ingredients for these Nutella Choco Tacos, you ask? Well, instead of going and buying a waffle cone iron and making them from scratch (ain't nobody with a 10-month old got time for that), I found an amazing shortcut.

Buy some of those waffle cone bowls you see all the time at the grocery store. Wrap 'em in moistened paper towels and zap in the microwave for a bit, and BAM! They become pliable for a few seconds... just enough time to mold them into a taco shape!

I thought they were going to stay soggy and lose their crispness at that point. NOPE. They returned to their waffle cone crunchy crisp state within a minute!

In full disclosure, I totally can't take credit for this brilliant idea... I've seen a few other bloggers using this technique as well.

PRO TIP: you will want to make sure your paper towel is moist. The waffle bowl needs the moisture to help make it pliable. For my personal microwave, I've found it takes about 40-50 seconds for the waffle bowl to reach it's pliability peak.

Do me a favor. When you line your waffle taco shells with Nutella, don't be stingy. Show your family how boss you are simply with the amount of Nutella you stuff into your copycat Nutella Choco Tacos. I use an offset spatula to help get the nutella into all the different nooks and crannies.

Through trial and error, I found out that you really need to stuff enough ice cream into the taco shells so that it protrudes slightly over the edge of each shell. This way your chocolate shell isn't too thick. Don't get me wrong, I'm all about more chocolate. But to keep the bite-to-bite ratio on point, try and keep the shell on the thin side.

And there you have it. Doesn't it make you want to shed a tear of pure and unadulterated joy? No, just me?

By the way, can I just tell you the torture I endured this past weekend making these for you, and not being able to eat them?! It was the last 2 days of my weight loss challenge. I wasn't going to give in and allow my brother a window to come in a beat me! So yes... I showed a tremendous amount of self-restraint and photographed these suckers without eating one.

Okay, I had a bite of one. But that was it. Promise.

Until last night. When I devoured a whole one and seriously considered having a second. But then I remembered how hard it was to lose those 49 pounds, and how "healthy people" would probably stop at just one. So, yea.

Nutella Choco Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

Author: Chris Cockren
Total Time: 3 hours
Yield: 9 Choco Tacos 1x