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Quick and Easy Buffalo Garlic Knots

By Chris Cockren 23 Comments

Quick and Easy Buffalo Garlic Knots | sharedappetite.com

With just 5 ingredients and a few minutes of prep, you can make some ultimate game day grub with these Quick and Easy Buffalo Garlic Knots!

Quick and Easy Buffalo Garlic Knots | sharedappetite.comGuys, I am SO pumped.  Today's an exciting day.  One of my fellow dude food blog wolfpack buddies is very soon expecting his first baby!  I couldn't be happier for you, David (and Laura)!

I'm totally confident that, being your son and all, little man Spiced Blog is going to be well acquainted with grilling, Southern hospitality, and will quickly become one of the Olympic curling team hopefuls.

And listen David, you're going to be an amazing dad.  I mean, with all the homemade ice cream you make, anyone would love to be your kid.  But hey, I figured I would share with you some of the vast knowledge and deep wisdom I've learned in my last whole 3 and ½ months of being a dad myself...

  • Burp cloths.  Buy stock in them.  You can never have enough of them, and they are never close enough when you need them.
  • Just when you sit down to give the little guy a bottle (and give Laura a well-deserved break, of course), you'll realize that your phone and remote control are JUST out of arm's reach.  The worst.
  • Spontaneity is over.  Everything is now scrupulously planned, including when you can fit in showering and going to the bathroom.  The struggle is real.
  • Feeding yourself is no longer a right.  It's a luxury. Especially a hot meal.  Your baby will have the uncanny ability to be perfectly quiet during the whole meal-making process.  As soon as you sit down to eat, their brain is activated to start crying.
  • Lastly, and most important... everyone told me that having kids was the best thing they've ever done.  It's 100% unequivocally true.  You'll love like you've never loved before.  It's truly amazing.

DavidVirtualShower copyI know David is going to be up all hours of the day (and possibly night) chilling with his little man.  He's gonna want to soak in every moment as a new little family, but I also know David is all about big flavors. So he's gonna be needing grub like these creative garlic knots that only takes a couple minutes of prep and can be done in under 20 minutes... and fills him up big time (because who knows when you'll remember or actually have the chance to eat again).

And since David's going to be up a whole lot with his dude, I know he'll be teaching his son all about the finer things in life, including all his favorite sport teams (even if David rooted for Belgium instead of USA in the World Cup a few years back).  I can just see David now, chilling on the couch watching some college basketball, with his son in one arm and the other reaching into the bowl of these Quick and Easy Buffalo Garlic Knots.  Because dudes' gotta eat some great game day grub when watching sports.  It's a rule.

Congratulations David + Laura!  You are going to be amazing parents!

Quick and Easy Buffalo Garlic Knots | sharedappetite.com

Quick and Easy Buffalo Garlic Knots | sharedappetite.com

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Quick and Easy Buffalo Garlic Knots | sharedappetite.com

Buffalo Garlic Knots


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5 from 1 review

  • Total Time: 20 minutes
  • Yield: 12+ Knots 1x
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Description

With just 5 ingredients and a few minutes of prep, you can make some ultimate game day grub with these Quick and Easy Buffalo Garlic Knots!


Ingredients

Scale
  • 1 pizza dough*
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons Frank's Red Hot Buffalo Wing Sauce
  • ¾ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ½ teaspoon Kosher salt

Instructions

  1. Preheat oven to 400°F. Combine butter, wing sauce, garlic powder, dried parsley, and Kosher salt in a small bowl.
  2. Pat your dough into a rough rectangle about ½" thick. Using a pizza wheel, cut your dough into strips about 1" wide. You should have at least 12 strips of dough. Tie each strip of dough into a knot, tucking the ends underneath (you can dust dough with a little bit of flour first so it doesn't stick to itself when tying the knots if you would like).
  3. Place the knots on a baking sheet sprayed with nonstick cooking spray. Brush each knot with some of the buffalo mixture. Place in oven and bake until golden brown, about 8-10 minutes.
  4. Remove from oven and smother in remaining buffalo sauce mixture. You could brush or drizzle it, but my favorite way to evenly disperse the sauce on knots is to play knots in a mixing bowl, pour sauce in, place another bowl inverted on top, and shake like crazy for a few seconds. Devour immediately.

Notes

*Feel free to make your own pizza dough, buy one from your local pizzeria, or even grab on of those pizza crusts-in-a-tube in your local grocery store.

  • Prep Time: 10 mins
  • Cook Time: 10 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Quick and Easy Buffalo Garlic Knots | sharedappetite.com

Thank you SO much to all my super talented food blogger friends who are joining in on the virtual baby shower fun!  Make sure to check out all of their DUDE FOOD recipes below:

Buffalo Chicken Blue Cheese Hand Pies by American Heritage Cooking

Chocolate Bacon Toffee by Bakerita

Pumpkin Beer Soft Pretzels by Baking A Moment

No Bake Salted Caramel Apple Slice by The Big Man's World

Philadelphia Cheesesteak - Southern Style by Beer Girl Cooks

Shredded BBQ Chicken Nachos by Blahnik Baker

Cinnamon Churros by Cook With Manali

Grilled Brown Butter Burgers with Swiss + Boubon Mushrooms by Cooking for Keeps

Cider Braised Brisket by Foodness Gracious

Ham Potato and Corn Chowder by Gather For Bread

Mini Croques Monsieur Sandwiches by Hip Foodie Mom

Wolfpack-Style Meatballs by The Iron You

Pecan Praline Popcorn by Jem Of The South

No Bake Pumpkin Cheesecake Pecan Tarts by Kevin Is Cooking

Maple Sriracha Pulled Pork Mini Pies by Life Made Sweeter

Vanilla Almond Snowball Cake by Pizzazzerie

Something Amazing by Real Food By Dad

Cinnamon Bacon Donuts by Runnin Srilankan

Buffalo Garlic Knots by Shared Appetite

Spicy Butternut Bacon Deviled Eggs by Snixy Kitchen

Maple Bourbon Bacon Chocolate Donuts by URBAN BAKES

Vegan White Pizza with Spinach & Basil by Whisk & Shout

Chocolate Brownie Peanut Butter Cup Trifles

By Chris Cockren 1 Comment

Chocolate Brownie Peanut Butter Cup Trifle | sharedappetite.com

This post for Chocolate Brownie Peanut Butter Trifles is sponsored by Dixie Crystals.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Chocolate Brownie Peanut Butter Cup Trifle | sharedappetite.comThis super-decadent, fool-proof Chocolate Brownie Peanut Butter Cup Trifle is the epitome of flavor overload!  Serve it up in individual dessert glasses or one big bowl family-style.

Dear Peanut Butter Cups,

I'm sorry.  As a kid, I quickly dismissed you at Halloween as a reject candy.  I would hold you as a bargaining chip for more desirable candy contraband when trading with friends.  I didn't understand you.  I ate peanut butter with jelly... not chocolate.  And the "cupcake liner"... that was just another obstacle after opening up the wrapper standing in they way  between me and my fatness.

To be honest, my mind was not yet mature enough to comprehend the intensely sophisticated flavor combination your confectionery genius brought to the table.  But somewhere along the way, just a few years ago actually, I finally got it.  Chocolate and peanut butter... you make sense to me now.  I embrace you fully.  You are not only welcome in my home, but into the depths of my stomach.

Just to show how much I now care for you, let me make a dessert in your honor.  It's rich.  It's decadent.  And it's a whole lot of awesome... Chocolate Brownie Peanut Butter Cup Trifles.

Chocolate Brownie Peanut Butter Cup Trifle | sharedappetite.com

Fudgy chocolate brownies.  Chocolate pudding.  Whipped Cream.  Quick 2 Minute Peanut Butter Mousse.  And of course, lots of chopped up Peanut Butter Cups.  Yea, that's some serious stratification (yes... stratification... I just used a word I used in 9th grade Earth Science class to talk about this trifle.  Thank you Mrs. Wenger) I can get behind!

And let's talk about this Quick 2 Minute Peanut Butter Mousse.  It's got a secret ingredient that you will never guess.  Unless you just guessed silken tofu, in which case, you correctly guessed the secret ingredient I just stated you would never guess.

Yes, silken tofu.  Now, all my meat-loving friends.  Before you get your bacon in a twist, hear me out.  I was just as skeptical as you were about this, until I tried my Vegan and Dairy-Free Chocolate Peanut Butter Mousse last year.  Silken tofu is MAGIC.  You can't taste it.  It's invisible to the taste buds.  But when blended up, it takes on a perfectly smooth consistency that will literally leave you in awe.  It'll be the best 2 minutes you ever spent in the kitchen.  You're welcome.

Chocolate Brownie Peanut Butter Cup Trifle | sharedappetite.com

Head over to Dixie Crystals to make these Chocolate Brownie Peanut Butter Cup Trifles!

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Chocolate Brownie Peanut Butter Cup Trifle | sharedappetite.com

Chocolate Brownie Peanut Butter Cup Trifles


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No reviews

  • Author: Chris Cockren
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
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Description

This super-decadent, fool-proof dessert trifle is the epitome of chocolate and peanut butter overload!  Serve it up in individual dessert glasses or one big bowl family-style.


Ingredients

Scale
  • 1 batch prepared brownies
  • 1 package (1 oz) instant chocolate pudding mix
  • 2 cups milk
  • 2 cups chopped peanut butter cups
  • Quick 2 minute peanut butter mousse (recipe below)
  • Whipped cream (recipe below)

Peanut Butter Mousse

  • 1 package (12 oz) organic silken tofu, drained
  • ½ cup creamy peanut butter
  • ½ cup powdered sugar 
  • 1 teaspoon pure vanilla extract
  • Pinch Kosher salt

Whipped Cream

  • 1 cups very cold heavy cream
  • ⅓ cup powdered sugar 
  • 1 teaspoons pure vanilla extract

Instructions

  1. Whisk together instant chocolate pudding mix with milk in a medium mixing bowl for 2 minutes. Refrigerate for at least 10 minutes or up to overnight.
  2. When ready to serve, chop up prepared brownies into small bite-sized pieces. Alternating between chopped brownies, chocolate pudding, quick peanut butter mousse, whipped cream, and chopped peanut butter cups, layer your trifles, dividing between 6 to 8 small dessert glasses. Alternatively, layer one large family-style dessert trifle in a large bowl.

Peanut Butter Mousse

  1. Place all ingredients in a food processor and blend until very smooth and fully incorporated. Pour mixture into a bowl and place in refrigerator for at least 30 minutes (up to overnight) to allow mousse to firm up a bit.

Whipped Cream

  1. In bowl of stand mixer or in 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.

 

  • Prep Time: 40 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Chocolate Brownie Peanut Butter Cup Trifle | sharedappetite.com

Chocolate Brownie Peanut Butter Cup Trifles

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Apple Pie Wontons with Salted Caramel Whipped Cream

Apple Pie Wontons with Salted Caramel Whipped Cream | sharedappetite.com

Southwest Omelette Breakfast Wontons

By Chris Cockren Leave a Comment

southwest Omelette Breakfast Wontons | sharedappetite.com

southwest Omelette Breakfast Wontons | sharedappetite.comLooking for a creative breakfast recipe that can help stretch those last few eggs in the fridge?  Boom... Southwest Omelette Breakfast Wontons! 

I've never been a big brekfast person.  I know, judge me as you will.  At the food store, I always skip the cereal aisle... unless Asheley needs a refill of her honey nut O's.  Or on the very-rare-once-a-year occasion I have that cinnamon sugar toast crunch itch.

I must have been the biggest pain the in the butt growing up at breakfast time.  I can vividly remember the only 2 items I would eat in the morning were donuts and chocolate chip muffins.  Yup, I was the poster child of healthy eating.

Don't worry... I'm making healthier choices now for breakfast, although not nearly as exciting.  It's usually a yogurt on the run sorta morning.  But once in a while, I get motivated to actually make something totally and utterly epic for breakfast.

But let's see if this scenario every happens to you.  You wake up, are excited to cook your family something amazing for breakfast, and then as you open the fridge all your hopes and dreams are crushed by the almost empty egg carton.  The worst.

But hey, have no fear.  There's a legit breakfast solution that we can salvage here... Southwest Omelette Breakfast Wontons.  Those few eggs can go a long way when you cozy them up with some southwest ingredients and stuff 'em in some wontons.   Heck yes.

southwest Omelette Breakfast Wontons | sharedappetite.comIn the Shared Appetite household, there are always a few staple ingredients lying around (besides way too many snack foods)...

  •  Frozen corn.  Duh, corn is awesome.  The end.
  • Bell peppers and jalapenos in the freezer.  Ask my wife and she'll be the first to tell you I'm always buying more produce than we can use.  Peppers freeze very well, so... yea.
  • Some shallots and onions on da counter.
  • lots and lots of cheeses.  Because, well, my wife is obsessed with cheese.  Happy wife, happy... you know.

And this, my friends, is how these Southwest Omelette Breakfast Wontons were born, and then immediately devoured by Asheley and I.  Yes, I know I said this makes 4 servings.  But we were fatties that morning.

southwest Omelette Breakfast Wontons | sharedappetite.com

southwest Omelette Breakfast Wontons | sharedappetite.com

Okay, so really the only thing you might need to buy then are wonton wrappers.  But I seriously always have wonton wrappers lying around.  You can pretty much stuff anything into wonton wrappers and make food more fun to eat.

Try it out and see for yourself.  And hey, pro tip... you can totally use wonton wrappers as faux-ravioli skins (stuff 'em like you would a ravioli and drop in some hot water.... boom).

Speaking of things you need in your fridge?  Add Safest Choice™ Pasteurized Eggs to your list.  They are  pasteurized.  Yes... you heard that right.  Pasteurized.  You can literally eat them raw without any worry of salmonella.  That's pretty amazing, especially when you have a wife that loves to like the brownie bowl clean 😉

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southwest Omelette Breakfast Wontons | sharedappetite.com

Southwest Omelette Breakfast Wontons


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chris Cockren
  • Total Time: 40 minutes
  • Yield: 24 Wontons 1x
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Pin Recipe

Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • ¼ cup finely diced red bell pepper
  • ¼ cup finely diced shallot
  • ½ jalapeño finely minced
  • 3 Davidson's Safest Choice® pasteurized eggs, scrambled
  • ⅓ cup frozen corn, thawed
  • ½ cup shredded cheddar cheese
  • Kosher salt
  • Freshly ground black pepper 
  • 24 wonton wrappers

Instructions

  1. Heat 1 tablespoon of oil in a medium skillet over medium heat. Sauté red bell pepper, shallot, and jalapeño, stirring occasionally until softened, about 5 minutes. Let cool.
  2. In a medium mixing bowl, combine scrambled eggs, sautéed vegetables, corn, and shredded cheese. Season with kosher salt and freshly ground black pepper.
  3. Set aside a small bowl of water to help seal wontons. Working one at a time, add 1 small spoonful of southwest omelette mixture to the center of each wonton wrapper. Be careful not to overfill or it will be very difficult to seal wontons. Moisten the perimeter of each wonton. Fold the wonton in half and seal tightly all around. Make sure there are no air pockets or holes in the wonton. Place sealed wontons under a moistened paper towel to keep them from drying out.
  4. When all wontons are folded and sealed, heat remaining oil in a medium nonstick skillet over medium-high heat. Add wontons to pan in a single layer, in batches if necessary, and cook approximately 2-3 minutes, shaking the pan occasionally.
  5. Add 2 tablespoons of water to skillet and quickly cover with lid. Be careful as oil will splatter. Cook for 2 minutes, shaking occasionally. Remove lid and cook until water evaporates and dumplings are cooked through.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

southwest Omelette Breakfast Wontons | sharedappetite.com

Southwest Breakfast Wontons

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Apple Pie Wontons with Salted Caramel Whipped Cream | sharedappetite.com

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Apple Pie Wontons with Salted Caramel Whipped Cream

By Chris Cockren 10 Comments

Apple Pie Wontons with Salted Caramel Whipped Cream | sharedappetite.com

Get your creative apple pie on and up your dessert game with these Apple Pie Wontons with Salted Caramel Whipped Cream!  They are beyond legit! 

Apple Pie Wontons with Salted Caramel Whipped Cream | sharedappetite.com

Pumpkin.  It's everywhere.  I was at the grocery store yesterday and every aisle endcap was trying to push everything pumpkin on me.  Pumpkin bread mix.  Pumpkin tortilla chips.  Pumpkin butter.    Pumpkin toothpaste (just kidding... although I'm sure it exists, somewhere).

Here's my question.  What about apple?!  Give me a choice between pumpkin and apple, and I'll choose the latter.  Anyone else with me on this?  Anyone.  Oh, I get it.  You've all been brainwashed by Starbuck's pumpkin spice marketing campaign, which started in like August or some ridiculousness like that.

Break the cycle, people.  Remove the pumpkin flavor shackles.  It's time to experience apple the way it was meant to be enjoyed... surrounded by copious amounts of sugar, butter, and cinnamon, and wrapped up in a handheld fried wonton.  And then topped with a crazy addictive salted caramel whipped cream.

Still want that lame pumpkin muffin?  Exactly.  Live life the way it was meant to be enjoyed... stuff yo' face with these Apple Pie Wontons with Salted Caramel Whipped Cream.

Apple Pie Wontons with Salted Caramel Whipped Cream | sharedappetite.com

I know, I've kind of been obsessed with wontons lately.  I made these Peach Cobbler Wontons with Bourbon Whipped Cream a few weeks back (ahhh, summer... I miss you).  I'm all about Southwest Wontons when it comes to serving up an insanely good party app.  Breakfast isn't even safe from my wonton wrath... Bacon, Egg, and Cheese Wontons!

Don't get me wrong.  I'm a huge fan of apple pie straight up.  But that requires SO many extra steps... a plate.  A fork.  Who has time for all that.  I want apple pie in my face as quickly as possibly, the way our caveman ancestors ate pie... with their hands.

Apple Pie Wontons with Salted Caramel Whipped Cream | sharedappetite.com

And can we just talk about SALTED CARAMEL WHIPPED CREAM for a second.  Sorry for shouting.  No I'm not.  It's so freaking good.  You should be super impressed I showed enough restraint to not eat the entire bowl of it before taking these photos.  That's impressive.

Soon you'll be adding salted caramel whipped cream to everything and anything you can.  Trust me.

Apple Pie Wontons with Salted Caramel Whipped Cream | sharedappetite.com

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Apple Pie Wontons with Salted Caramel Whipped Cream | sharedappetite.com

Apple Pie Wontons with Salted Caramel Whipped Cream


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Total Time: 1 hour 20 minutes
  • Yield: 20 wontons 1x
Print Recipe
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Description

Get your creative apple pie on and up your dessert game with these Apple Pie Wontons with Salted Caramel Whipped Cream! They are beyond legit!


Ingredients

Scale
  • 2 cups peeled and finely diced Granny Smith apple
  • ¼ cup lightly-packed brown sugar
  • ¼ cup unsalted butter, diced
  • ½ teaspoon cinnamon
  • Pinch Kosher salt
  • 20 wonton wrappers
  • ¼ cup granulated sugar
  • Salted Caramel Whipped Cream (recipe below)

for the Salted Caramel Whipped Cream

  • ½ cup granulated sugar
  • 3 tablespoons unsalted butter, cubed
  • 1 ¼ cup heavy cream, divided
  • 1 teaspoon vanilla
  • 2 tablespoons powdered sugar
  • Kosher salt

Instructions

  1. Preheat oven to 350°F. Combine apple, brown sugar, butter, cinnamon, and a pinch of Kosher salt in an oven-safe baking dish. Roast apples in oven uncovered until tender, about 45 minutes, stirring once or twice throughout. Remove from oven and let cool completely.
  2. Place a little bowl of water next to your workstation as a "wash" to help seal wontons. Working one at a time, add 1 small spoonful of apple pie mixture into the center of each wonton wrapper. Be careful not to overfill or else it will be very difficult to seal the wonton. Dip a finger into the water, and trace the perimeter of the wonton wrapper. Bring all four corners of the wonton wrapper to a point on top and tightly seal all edges. Make sure there are no air pockets or holes in the wonton. Place sealed wontons under a moistened paper towel to avoid drying out.
  3. Dip fingers in water and very quickly and lightly moisten wonton wrappers. Sprinkle generously with granulated sugar.
  4. To fry wontons, add 1 to 1 ½ inches of vegetable oil to a skillet or pot over medium-high heat. Once hot (wontons will sizzle when it hits the oil) and working in batches, fry wontons approximately 1 to 2 minutes, turning over if needed, until they are golden brown. Remove to a paper towel lined baking sheet so excess oil can drain.
  5. Top wontons with salted caramel whipped cream and drizzle with extra salted caramel sauce. Devour immediately. Share if desired, but no one will judge you if you eat them all yourself.

for the Salted Caramel Whipped Cream

  1. Add sugar to a small saucepan over medium-high heat, stirring frequently. Once sugar is all dissolved, add butter and stir constantly (it will bubble rapidly). Once fully incorporated, remove from heat and add in cream and vanilla, stirring constantly until smooth. Season with Kosher salt and taste (you want it to taste like salted caramel).
  2. In the bowl of stand mixer or in a medium mixing bowl fitted with an electric hand mixer, beat the heavy cream, andpowdered sugar on medium/medium-high speed until stiff peaks form. Gently fold in ¼ cup of the salted caramel. Taste and add more Kosher salt if needed.
  3. Reserve remaining salted caramel to drizzle as a garnish. Extra caramel can be refrigerated and reheated as a topping for ice cream, dip for fresh apple slices, etc.

Notes

If you're in a rush, you can use canned apple pie filling, store-bought caramel sauce and just add a sprinkle of Kosher salt, and store-bought whipped cream

  • Prep Time: 20 mins
  • Cook Time: 1 hour

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Apple Pie Wontons with Salted Caramel Whipped Cream | sharedappetite.com

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Honey Gochujang Popcorn Clusters

By Chris Cockren 1 Comment

Honey Gochujang Popcorn Clusters | sharedappetite.com

This recipe for Honey Gochujang Popcorn Clusters is brought to you by Casillero del Diablo Wines. The content and opinions expressed below are that of Shared Appetite.

Honey Gochujang Popcorn Clusters | sharedappetite.comLooking for an easy enteratining creative party snack to serve up at your next get together?  How about some Honey Gochujang Popcorn Clusters!

I love Halloween.  Like, a little too much.  Our attic is full of decorations that I've collected over the years, and come the end of October, you better believe I host one heck of a costume party.  Last year?  The theme was puns and some of my friends really got into it.  Some favorites included Putin' On The Ritz (the dude wore a tux and had a huge medallion of ritz crackers with Putin's face on it), a Waist of Time (he made a belt of watches and small clocks), Cereal Killer (boxes of cereal with fake knives stabbing them), and Asheley was 50 Shades of Grey (i.e. we got a ton of free paint swatches and went to town).

This year's theme?  Celebrities That Have Been Arrested.  This is going to be amazing.  I can't wait.  My friends are pretty darn creative, so I'm expecting some legit costumes.

Legit costumes need some epic eats.  And lately, I'm all about easy entertaining food that can be made ahead of time.  Because, really, as much as I love being in the kitchen, I want to hang out with my peeps.

So you better believe I'll have a pretty sweet cheese and meat board out.  Definitely some Sweet Potato Hummus (which I love to serve on crackers with shallot and honeycrisp apple).  Oh, and lots of crostini.  I am obsessed with crostini.  Especially these Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage and Filet Mignon Crostini with Romesco, Goat Cheese, and Crispy Shallots.  And Apple, Bacon, and Leek Pizza Bites.  Oh, and I'll totally have a couple slow cookers keeping some make-your-own sandwiches going... my friends love these Slow Cooker Buffalo Chicken Sliders with Avocado Ranch and Slow Cooker Korean Chicken Sandwiches with Avocado and Gochujang Aioli.

And now, new to the party... welcome this sweet and spicy Honey Gochujang Popcorn Clusters.  Oh heck yes.

Honey Gochujang Popcorn Clusters | sharedappetite.comDon't know about gochujang?  It's basically the Korean answer to Sriracha.  It's way thicker though, and has a nice fermented flavor to it.  I love making spicy aioli with it, and I use it wherever hot sauce is called for in cooking.  Try it... you won't be disappointed.

Mix it up with some honey and smother it all over popcorn, peanuts, cashews, and pepitas?  You pretty much have a version of homemade cracker jacks with a Korean twist!  Yup, that's one heck of a party snack.  Best part, it can be made way ahead of time.  #winning

Honey Gochujang Popcorn Clusters | sharedappetite.comOf course, no adult costume party is complete without something to wash down all that food with.  Pumpkin beer is an obvious choice.  But I'm totally not a beer person.  I'm all about wine, though.  And what better wine to serve on Halloween than a deep red Diablo wine.  Casillero del Diablo Wines, that is.

Being the Wine of the Devil, it's the obvious choice for Halloween parties everywhere.  Apparently, the dude who created this wine all the way back in 1871 created a legend in order to protect his private reserve from strangers... he said that the devil lived in the wine cellar!  Pretty genius move.

And you better believe the winners of our costume contest win some sweet prizes.  I'm talking gift cards... and maybe even some of the Casillero del Diablo Wines special limited-edition “Hallowine” gift boxes I found at my local wine store!

For all my fellow parents out there... after trick-or-treating with the kiddies, feel free to enjoy a treat yourself by pouring yourself a glass of Diablo wine.  And then eat some of your kids' candy... you know, to make sure it's safe.  Go ahead, you deserve it.

Of course, popping open a bottle of Casillero del Diablo wine with these Honey Gochujang Popcorn Clusters are a great idea... I'm such a fan of sitting back with a nice glass of wine and snacking on this or that.  What better snacking choice than sweet and spicy popcorn clusters?!  You better believe I'll have one hand on my wine and one hand on the bowl of popcorn.

Honey Gochujang Popcorn Clusters | sharedappetite.com

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Honey Gochujang Popcorn Clusters | sharedappetite.com

Honey Gochujang Popcorn Clusters


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  • Total Time: 1 hour 10 minutes
  • Yield: Approximately 12 cups 1x
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Description

Recipe adapted from here.


Ingredients

Scale
  • 1 bag plain popcorn, popped
  • ¾ cup coconut oil
  • ¾ cup honey
  • 2-3 tablespoons gochujang (depending upon desired spicy level)
  • 1 ½ teaspoons Kosher salt
  • ¼ teaspoon baking soda
  • ½ cup roasted peanuts
  • ½ cup roasted cashews, roughly chopped
  • ¼ cup roasted pepitas

Instructions

  1. Preheat oven to 250°F. Line 2 baking trays with nonstick baking mats or parchment paper sprayed with nonstick cookign spray.
  2. Combine popcorn, peanuts, cashews, and pepitas in a medium mixing bowl.
  3. Bring coconut oil and honey to a boil over medium-high heat in a small saucepan. Cook for 4 minutes. Remove from heat, and stir in gochujang, salt, and baking soda. It will foam up, so don't get freaked out!
  4. Immediately drizzle honey gochujang syrup over popcorn, and invert another medium mixing bowl on top. Shake vigorously to coat popcorn and nuts with honey gochujang syrup. Divide between two baking trays in a single layer. Bake for 60 minutes, briefly stirrinb half way through.
  • Prep Time: 10 mins
  • Cook Time: 60 mins

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Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

And hey, join in on the Casillero del Diablo Legendary Costume Contest for your chance to win a dSLR camera!  Check the photo below to find out how to enter!  The contest end October 31st, so get your creative costume on!

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You can learn more about Casillero del Diablo wines by checking out this video about The Legend of Don Melchor de Concha y Toro

Honey Gochujang Popcorn Clusters | sharedappetite.com

 

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Spicy Korean Kimchi Ramen

By Chris Cockren 13 Comments

Spicy Korean Kimchi Ramen with Pork Belly, Scallion and Poached Egg | sharedappetite.com

Spicy Korean Kimchi Ramen with Pork Belly, Scallion and Poached Egg | sharedappetite.comDone in under 45 minutes, this quick and easy Spicy Korean Kimchi Ramen with pork belly, poached egg, and scallion is beyond legit! 

Ramen has exploded here in NY.  For the past year or two, the ramen scene in the city has been growing at a crazy awesome rate.  Ramen masters from Japan have been setting up shop all over, and you better believe we have been taking full advantage of it.  Asheley literally can't get enough of the stuff.  Even during a heat wave (when hot, steamy soup is the last thing on a normal person's mind), Asheley craves ramen.

But who can blame her... the stuff is freaking magic.  And if you are thinking this real deal ramen is anything like those sad $.20 packets you survived on during your college years, think again.  They are nothing alike.

Traveling into the city has been pretty rare lately... you know, with the whole having a 3 month old and everything.  Although Olivia has been to Brooklyn twice so far for some food (or, more accurately, watching mommy and daddy eat food), she has yet to experience her first bowl of ramen-watching.  This obviously needs to change.

And in the meantime, I decided to step up and try to make Asheley a big ole' bowl of comforting ramen at home.  With a spin, of course.

I've been really loving Korean flavors lately, and there was some kimchi in the fridge that was staring me down for several weeks now.  Boom.  This quick and easy Spicy Korean Kimchi Ramen was born.

Spicy Korean Kimchi Ramen with Pork Belly, Scallion and Poached Egg | sharedappetite.comYou know when someone says something is spicy, and then you're like... uhm, yea not at all.  This is not one of those times.  This is SPICY.  In the best way possible.  It's not going to burn your face off (it's a flavorful spicy), but it gives me a runny nose every time... truly spicy food always makes my nose run for some reason.

One of my favorite spicy bowls of ramen has to be Ivan Ramen's Red Chili Pork Ramen.  It's so flavorful, so intense, so perfect.  And although the flavor profile for this creative ramen is completely different thanks to the help of some key players in the Korean flavor department, it's just as comforting when you're stuck at home and need to get your spicy ramen fix.

Best of all, this ramen comes together in under 45 minutes.  That's right... just 45 minutes stands between you and this quick and easy Spicy Korean Kimchi Ramen.  That's a whole lot better than the typical multi-day process with a bajillion steps it takes to create the authentic, real deal ramen.

What's better than slurping up noodles out of a spicy Korean kimchi broth... studded with pork belly, scallions, and of course... a velvety, perfectly poached egg.  Heck to the yes.

Spicy Korean Kimchi Ramen with Pork Belly, Scallion and Poached Egg | sharedappetite.com

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Spicy Korean Kimchi Ramen


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5 from 4 reviews

  • Total Time: 45 minutes
  • Yield: 6 - 8 Servings 1x
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Ingredients

Scale
  • 1 pound boneless pork belly, cut into a ½" dice
  • 4 cloves garlic, grated
  • 1 tablespoon ginger, grated
  • 2 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 medium onion, finely chopped
  • 16 ounces kimchi, squeezed dry and chopped, juice reserved (Buy Here)
  • 3 tablespoons gochujang (Buy Here)
  • 1 tablespoon gochugaru (Buy Here)
  • 8 cups chicken or vegetable broth
  • 4 cups water
  • 6 (3 ounce) packages instant ramen noodles, flavor packets discarded
  • 6 to 8 poached eggs
  • 2 bunches of scallions, chopped

Instructions

  1. Place pork belly, garlic, ginger, soy sauce, and sesame oil in a small mixing bowl and stir to combine. Let marinate for 15 minutes.
  2. Add pork belly and marinade to a heavy-bottom soup pot over medium-low heat. Let cook, stirring occasionally, for 8-10 minutes. Add onion to pot and cook, stirring occasionally, 5-8 minutes, or until onion has softened.
  3. Turn up heat to medium high and add kimchi (no juice), gochujang, and gochugaru. Cook, stirring frequently, for 2 minutes. Add kimchi juice, broth, and water, stir to combine, and lower heat to maintain a simmer for 20 minutes. If you have time to spare, feel free to let simmer for a bit longer.
  4. During the last 2 to 3 minutes of the ramen broth simmering, cook ramen noodles in boiling water until just cooked through (if you cook too long, they will turn to mush).
  5. Divide ramen broth between 6 to 8 bowls. Gently lower in ramen noodles into each bowl. Top with a poached egg and a sprinkle of scallions. Dig in, slurp like crazy, and devour.
  • Prep Time: 10 mins
  • Cook Time: 35 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Spicy Korean Kimchi Ramen with Pork Belly, Scallion and Poached Egg | sharedappetite.com

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Korean Inspired Mexican Street Corn | sharedappetite.com

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Healthy Mini Vegetarian Greek Sliders

By Chris Cockren 12 Comments

Healthy Mini Vegetarian Greek Sliders with Hummus, Israeli Salad, Pickled Cabbage, and Tahini Sauce | sharedappetite.com

This post for Healthy Mini Vegetarian Greek Sliders with Hummus, Israeli Salad, Pickled Cabbage, and Tahini Sauce is sponsored by Flatout Bread.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! 

Healthy Mini Vegetarian Greek Sliders with Hummus, Israeli Salad, Pickled Cabbage, and Tahini Sauce | sharedappetite.comGive your snacking a major flavor upgrade with these Healthy Mini Vegetarian Greek Sliders with Hummus, Israeli Salad, Pickled Cabbage, and Tahini Sauce!

In years past, going to and from work was easy.  Drive to work.  Work.  Then drive home.  Done.

With a baby?  Wake up an hour earlier than usual.  Immediately feed baby.  Burp baby.  Change and dress baby.  Baby spit up on outfit.  Change baby again.  Give baby to spouse so you can shower.  Switch with spouse.  Let baby play independently for a few minutes so you can get together diaper bag (swaddle cloths, burp cloths, 57 extra outfits, diapers, wipes, butt cream, binkies...) and bottles for the baby sitter (i.e. my mom).  Baby is crying.  Comfort baby.  Try to pack yourself lunch with one arm because you are now holding the crying baby.  Pack up the car.  Start driving.  Binky fell out!!!  Get back in her mouth while still driving before baby starts freaking out and you've reached the point of no return.  Phew, that was a close one.  Yes!  Baby fell asleep in car.  Please stay asleep all the way.  Crap, we hit traffic.  Baby hates traffic and woke up screaming.  Blast jammy jams and reach back with one arm to try to gently rock the carrier.  You are out of shape, so the mere act of stretching back results in a pulled muscle.  Baby falls asleep again.  Arrive at babysitter.  Bring everything in and get baby settled.  Leave for work.  I'm already exhausted.

And then the same on the way back of course...

But you know what?  It's amazing.  It is SO easy to get caught up in the everyday grind.  But then I see my daughter smile.  I see her look intently into my eyes, like she's trying so hard to understand every word.  She coos and cahhhs at me.  She even started to recently giggle here and there.  And I remember what an utterly amazing miracle she is.

Now, back to the everyday grind.  When Asheley gets home from work, she's normally hangry.  No, I didn't mispell hungry.  She's hangry.  Like angry hungry.  In the past, she would just feed herself and all would be well.  But now?  Baby first.  And you better put on a happy face, because baby girl can sense when you're angry or frustrated.  A calm parent makes a calm baby... or so I read in one of those books.

So, while Asheley is taking care of Olivia, I'll fix her (okay, and me) a little snack to tide us over until we can finally eat dinner.  And since I'm trying to get rid of all this pregancy sympathy weight (Asheley already lost all of her pregnancy weight, of course), I've been trying hard to make better snacking choices.  Choices like these Healthy Mini Vegetarian Greek Sliders.

And hey, I'm sure you and your kids are pretty darn hangry as well when school is over and dinner isn't quite ready yet.  These Healthy Mini Vegetarian Greek Sliders will totally hold y'all over while homework gets done before dinner!

Healthy Mini Vegetarian Greek Sliders with Hummus, Israeli Salad, Pickled Cabbage, and Tahini Sauce | sharedappetite.com

There's the place in NYC called Taïm that we absolutely love.  It's an Israeli vegetarian take-out joint that serves up the best falafel sandwiches in the city.  It's not just the falafel that makes the sandwich special.  It's everything around it.  Creamy hummus.  Israeli salad.  Pickled Cabbage.  Tahini sauce.  Ermagherd, so freaking good.

So I figured, hey... what if I just take all the stuff besides the falafel (since making homemade falafel isn't the quickest snack choice) and put it on a Flatout Bread Ancient Grains Foldit® Artisan Flatbread.

Guys.  Phenomenal.  Like, best after-work snack I've ever made.

My good buddy Tyler is obsessed... OBSESSED... with Taïm.  We pretty much need to go there every time we are in the city together because he needs to get his fix.  So, I had him try  on of these Healthy Vegetarian Mini Greek Sliders and he started excitedly clapping.  Yes, clapping.  The flavors are so on point.  And since they are pretty darn healthy, he went ahead and had two.

Healthy Mini Vegetarian Greek Sliders with Hummus, Israeli Salad, Pickled Cabbage, and Tahini Sauce | sharedappetite.com

Let's break this down.  The Flatout Bread Ancient Grains Foldit® Artisan Flatbread is absolutely delicious.  It serves as a great blank canvas to build these epic flavors on.  It's got just 10g net carbs, contains
10g of protein, and is only 130 calories.

Next comes some good store-bough hummus.  Choose whatever flavor you'd like.  I went with some roasted garlic hummus from my local market.

All these other components you can make ahead of time and just pile on when snacking calls... The Israeli Salad is a perfect combo of cucumbers and tomatoes with some olive oil and lemon juice.  The pickled cabbage adds a perfect acidic crunch that's pretty darn addicting.  And that tahini sauce?  It's a perfect lemony-garlicky bite that rounds out this epic vegetarian snack.

Make sure to check out Flatout Bread in your local market.  They come in all sorts of flavors and make the perfect tabula rasa (blank slate) for your kids to build some after-school masterpieces (or, if you're like Asheley and I... a little after work snack!).  Find a store near you with this Flatout Bread and try a $.50 off coupon!

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Healthy Vegetarian Mini Greek Sliders


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  • Total Time: 15 minutes
  • Yield: 6 to 8 Sliders 1x
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Ingredients

Scale
  • 6 to 8 Ancient Grains Foldit® Artisan Flatbread or Mini Pita
  • 8 ounces good-quality store bought hummus
  • Israeli Salad (recipe below)
  • Pickled Cabbage (recipe below)
  • Tahini Sauce (recipe below)
  • ½ cup feta cheese, crumbled
  • Parsley, chopped, for garnish

for the Israeli Salad

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

for the Pickled Cabbage

  • 2 cups shredded green cabbage
  • ½ cup red wine vinegar
  • 1 cup warm water
  • 1 tablespoon granulated sugar
  • 1 teaspoon Kosher salt

for the Tahini Sauce

  • ¼ cup tahini
  • 1 clove garlic
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tablespoon extra virgin olive oil
  • Kosher salt

Instructions

  1. Top flatbread with a generous smear of hummus, a couple spoonfuls of Israeli salad and pickled cabbage, and drizzle with tahini sauce. Sprinkle with feta cheese and parsley. Devour immediately.

for the Israeli Salad

  1. Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper. Can be made ahead of time and refrigerated (although the cucumbers and tomatoes texture will change a bit), make sure to stir well before serving.

for the Pickled Cabbage

  1. Combine red wine vinegar, water, sugar, and salt in a small mixing bowl. Whisk together until sugar and salt is fully dissolved.
  2. Place cabbage in a medium bowl and pour in vinegar mixture. Try to get cabbage to be submerged in liquid. Let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover bowl and place in refrigerator for at least 1 day. Pickled cabbage will last for a week stored in the refrigerator.

for the Tahini Sauce

  1. Combine all ingredients in a food processor. Season with Kosher salt. If a thinner consistency is desired, add a little more water. Refrigerate until ready to use, up to a week.
  • Prep Time: 15 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Healthy Mini Vegetarian Greek Sliders with Hummus, Israeli Salad, Pickled Cabbage, and Tahini Sauce | sharedappetite.com

 

 

 

Butternut Squash and Swiss Chard Manicotti with Parmesan Cream Sauce

By Chris Cockren 7 Comments

Butternut Squash Manicotti with Parmesan Cream Sauce and Fried Sage | sharedappetite.com

This post for Butternut Squash and Swiss Chard Manicotti with Parmesan Cream Sauce and Fried Sage is sponsored by Wisconsin Cheese Talk.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! 

Butternut Squash Manicotti with Parmesan Cream Sauce and Fried Sage | sharedappetite.comMake your family one heck of a seasonal dinner with this Fall pasta dish: Butternut Squash and Swiss Chard Manicotti with Parmesan Cream Sauce + Fried Sage!

I wake up and it's dark.  I get home from work and it's almost dark.

I wake up and need a sweater.  Going home from work, I get in my car and it's a thousand degrees in there.

Local corn at the market is dwindling.  Tomatoes are back to looking sad and overpriced.

Hello, fall.  Grrrrrr.

But wait a minute.  Fall is actually a pretty great time of year...

Apples are everything.  Especially when it's in pie (and then leftover apple pie cinnamon buns).  Or apple crisp ice cream.  Oooo, and apple cider.  There's the BEST apple cider mill relatively close to my house.  They also conveniently sell chocolate chip cookies.

I could say pumpkin is everyting as well.  But I'm not a big pumpkin fan.  Judge me quietly.

The color of the leaves are absolutely amazing.  And the fact I don't have to rake up said leaves (thanks to my awesome landscapers!) are even better.

I love Halloween.  Like, a little too much.  I ate lunch with someone at work the other day that said Halloween is just for kids and adults shouldn't celebrate it.  She now eats lunch by herself.

And finally... squash.  I actually LOVE squash.  I go all Bubba Gump on squash.  Like with this Butternut Squash and Swiss Chard Manicotti with Parmesan Cream Sauce and Fried Sage.  It's a mouthful to say, but even a bigger (and better) mouthful to eat.

Butternut Squash Manicotti with Parmesan Cream Sauce and Fried Sage | sharedappetite.comButternut Squash Manicotti with Parmesan Cream Sauce and Fried Sage | sharedappetite.com

You can find the recipe for this Butternut Squash and Swiss Chard Manicotti with Parmesan Cream Sauce and Fried Sage over at Wisconsin Cheese Talk.

Grab The Recipe!

Butternut Squash Manicotti with Parmesan Cream Sauce and Fried Sage | sharedappetite.com

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Peach Cobbler Wontons with Bourbon Whipped Cream

By Chris Cockren 11 Comments

Peach Cobbler Wontons with Bourbon Whipped Cream | sharedappetite.com

This post for Peach Cobbler Wontons with Bourbon Whipped Cream is sponsored by Dixie Crystals.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Peach Cobbler Wontons with Bourbon Whipped Cream | sharedappetite.comLooking for something different to wow your family and friends for dessert?  These creative Peach Cobbler Wontons  with Bourbon Whipped Cream are it! 

When it was just Asheley and I, we would be in the city almost every other weekend.  And the mission was always the same.  Find awesome food.  I have an ever growing and evolving list of places that I have been and want to go, and some serious damage would be done in the eating department every visit.

Now with Olivia here, things are a bit different.  We can't just get up and leave for the day.  Days in the city are a little more infrequent (and require a whole lot more planning and forethought), but all the more special and valued.

During one of our latest adventures in the city, my buddy Steve and I checked out this dumpling joint he's been dying to try called Mimi Chengs.  All I can say is... legit.  Hands down the best dumplings I ever had.

And when I saw they had a special dessert dumpling on the menu, you know I had to try it.  Those Peach Cobbler Dumplings were pretty magical, and I immediately knew I had to recreate them at home (with a healthy addition of Bourbon Whipped Cream, of course).

Peach Cobbler Wontons with Bourbon Whipped Cream | sharedappetite.comThese little creative wontons have all the flavor of peach cobbler, crammed into bite-sized (or two bites if you have a normal size mouth unlike me, I guess) bundles of joy.

Seriously, these bad boys are so freaking good.

Feel free to leave the bourbon out of the whipped cream for the kiddies 🙂

Peach Cobbler Wontons with Bourbon Whipped Cream | sharedappetite.comI'm not going to lie and say making these wontons are a super quick and easy process.  But the work is well worth the result.  How impressed are your family and friends going to be when they find out you made Peach Cobbler WONTONS?!

There is a tiny bit of a learning curve when folding wontons.  You definitely will get quicker and more efficient with them as you go.  The biggest tip I can give you is be careful not to overfill them.  It's tempting, I know.  But when you try to stuff too much filling in, it's very difficult to close.  Trust me.  I know from experience.

Actually, I have a new biggest tip... get your friends and family to help you fold these wontons.  Many hands make light work lots of wontons!  I started letting my friends help me fold whenever I made these Southwest Wontons... and they all were totally game to jump in and be part of the process.

Peach Cobbler Wontons with Bourbon Whipped Cream | sharedappetite.com

You can find the recipe for these Peach Cobbler Wontons with Bourbon Whipped Cream at Dixie Crystals!

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Peach Cobbler Wontons with Bourbon Whipped Cream | sharedappetite.com

Peach Cobbler Wontons with Bourbon Whipped Cream


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No reviews

  • Author: Chris Cockren
  • Total Time: 1 hour
  • Yield: 24 Wontons 1x
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Description

Enjoy all the flavor of peach cobbler with these creative handheld wontons. Omit the bourbon for regular whipped cream.


Ingredients

Scale
  • 2 cups peeled and diced ripe peaches (about 4 peaches)
  • ¼ cup (½ stick) unsalted butter, diced
  • ¼ cup light brown sugar 
  • ½ teaspoon ground cinnamon
  • Pinch Kosher salt
  • 24 wonton wrappers
  • ¼ cup granulated sugar 
  • Vegetable oil

Bourbon Whipped Cream

  • 1 cups very cold heavy cream
  • ⅓ cup powdered sugar  
  • 1 teaspoons pure vanilla extract
  • ½ tablespoon bourbon

Instructions

  1. Preheat oven to 350°F. In a baking safe dish, combine peaches, butter, light brown sugar, cinnamon, and Kosher salt. Roast, uncovered, for 15 minutes. Remove from oven, stir mixture well, and cook for 15 more minutes, or until peaches are fork tender. Let cool completely.
  2. Place a little bowl of water next to your workstation as a "wash" to help seal wontons. Working one at a time, add 1 small spoonful of peach cobbler mixture into the center of each wonton wrapper. Be careful not to overfill or else it will be very difficult to seal the wonton. Dip a finger into the water, and trace the perimeter of the wonton wrapper. Bring all four corners of the wonton wrapper to a point on top and tightly seal all edges. Make sure there are no air pockets or holes in the wonton. Place sealed wontons under a moistened paper towel to avoid drying out.
  3. Dip fingers in water and very quickly and lightly moisten wonton wrappers. Sprinkle generously with granulated sugar.
  4. To fry wontons, add 1 to 1 ½ inches of vegetable oil to a skillet or pot over medium-high heat. Once hot (wontons will sizzle when it hits the oil) and working in batches, fry wontons approximately 1 to 2 minutes, turning over if needed, until they are golden brown. Remove to a paper towel lined baking sheet so excess oil can drain.
  5. While cooling, prepare Bourbon 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, vanilla, and bourbon on medium/medium-high speed until stiff peaks form. Taste and add additional bourbon if desired.
  6. Top wontons with Bourbon Whipped Cream and serve immediately.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Peach Cobbler Wontons with Bourbon Whipped Cream | sharedappetite.com

Peach Cobbler Wontons with Bourbon Whipped Cream

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Bacon, Egg, and Cheese Breakfast Wontons | sharedappetite.com

Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs

Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs | sharedappetite.com

Peach, Corn, and Basil Flatbread with Balsamic Glaze

Peach, Corn, + Basil Flatbread with Balsamic Glaze | sharedappetite.com

Peach Basil Arnold Palmer Cocktail

Peach Basil Arnold Palmer Cocktail

Peach Vanilla Cheesecake Trifle

Peach Vanilla Cheesecake Trifle

Peach Bourbon Hand Pies

peach hand pie

Peach Blueberry Margarita Popsicles

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Southwest Wontons

corn wontons

Mexican Street Corn and Avocado Crostini

By Chris Cockren 13 Comments

Mexican Street Corn + Avocado Crostini | sharedappetite.com

This post for Mexican Street Corn and Avocado Crostini is sponsored by Wines of Garnacha and Honest Cooking.  As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!  #GarnachaDay

Mexican Street Corn + Avocado Crostini | sharedappetite.comLooking for some creative crostini to add to your party menu?  These Mexican Street Corn and Avocado Crostini are the perfect little summer appetizers!

Unless you're one of those annoying  California people that wake up to perfect weather every single freaking day (just kidding, we love ya CA), you like me are trying to soak in every last morsel of summer.  It's already starting to slip through our fingers.  It's getting dark earlier and earlier.  Halloween candy is stocked in full force.  And my fall jacket is staring me straight in the face.

But here in NY, our summer corn is still pretty darn perfect.  And anyone that knows me knows that I'm obsessed with the stuff.  In salads like this or this.  In soup and gazpacho.  Even in ice cream.  And yes... lots and lots of Mexican Street Corn.  On top of a hot dog with bacon.  As hands-free croquettes.  With a kick-butt Korean twist.

And now, as a super easy entertaining appetizer.  Mexican Street Corn and Avocado Crostini.  Welcome to the party.

Mexican Street Corn + Avocado Crostini | sharedappetite.comAsheley is always stuck being my recipe tester.  I know... it's such a hard job.  Poor her.

Don't you dare feel bad for her.  It's a great gig.

Anyway, she ususally takes a single bite of whatever it is I'm testing and that's about it.  But these?  She downed like 3 in a row without coming up for air.  #success

Granted, as she told me after she was done chewing, I combined 2 of her favorite things ever... avocado and spicy corn (she was thinking of this Southwest Corn I believe).

And for me, this is like the perfect summer party appetizer.  I love Mexican Street Corn and everything, but let's be honest.  Going to town on a full ear of corn at a party isn't the most pretty thing ever.  You squirt corn juice all over the place.  You kinda look like a savage.  And then you have all that corn in your teeth.

But these creative crostini beauties?  They are perfect 2 bite appetizers.  Okay, maybe 3 or 4 bites if you have a normal size mouth.

Mexican Street Corn + Avocado Crostini | sharedappetite.comAnd if you want bonus points when serving up these Mexican Street Corn and Avocado Crostini, make sure you're serving up some fermented grape juice.  Wine.  Serve wine.

And hey, check out Wines of Garnacha.  It's a Mediterranean grape varietal that first originated in Spain and is now grown in France, Italy, and the US.  Wines of Garnacha produces a whole bunch of different wine styles and flavors, including both red and white wine, and is perfect for the summer.  Okay, it's perfect for any season really.  And at only $10-20 a bottle, it's a pretty sweet deal.

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Mexican Street Corn + Avocado Crostini | sharedappetite.com

Mexican Street Corn and Avocado Crostini


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5 from 1 review

  • Total Time: 20 minutes
  • Yield: About 20-25 Crostini 1x
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Description

Looking for some creative crostini to add to your party menu? These Mexican Street Corn and Avocado Crostini are the perfect little summer appetizers!


Ingredients

Scale
  • 1 baguette, sliced
  • 4 ears corn, husks and silk removed
  • 1 tablespoon olive oil
  • ¼ cup mayonnaise
  • 1 lime, juiced, divided
  • ½ teaspoon paprika
  • ½ teaspoon ancho chili powder
  • ½ teaspoon chili powder
  • Kosher salt
  • 2 avocados
  • ½ cup Queso Fresco, crumbled*
  • ¼ cup Cilantro, finely chopped

Instructions

  1. Bring a large pot of salted water to a boil and cook corn for about 5-7 minutes. Remove corn from pot and set aside.
  2. Preheat grill or grill pan on medium-high heat. Rub corn with 1 tablespoon olive oil and season with Kosher salt. Grill, turning occasionally, until lightly charred all over, approximately 2-3 minutes. Transfer to a plate and let cool slightly. Cut kernels from cob and place in a medium mixing bowl.
  3. Grill sliced baguette until toasted, approximately 1 minute per side.
  4. In a small bowl, combine mayonnaise, ½ of lime juice, paprika, ancho chili powder, and chili powder. Season with Kosher salt. Add to corn kernels and stir to combine.
  5. Mash avocados in a small mixing bowl and combine with remaining lime juice. Season with Kosher salt.
  6. Top toasted baguette slices with mashed avocado and corn. Sprinkle with Queso Fresco and chopped cilantro. Devour.

Notes

*or Cotija cheese. If you can't find either, Feta would be a pretty good substitute.

  • Prep Time: 10 mins
  • Cook Time: 10 mins

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Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Mexican Street Corn + Avocado Crostini | sharedappetite.com

Follow along with Wines of Garnacha: Facebook | Instagram | Twitter




Need More Mexican Street Corn?

Korean Inspired Mexican Street Corn

Korean Inspired Mexican Street Corn | sharedappetite.com

Bacon Mexican Street Corn Hot DogsBacon Mexican Street Corn Hot Dogs | sharedappetite.com

Mexican Street Corn Croquettes

Mexican Street Corn Croquettes

Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs

By Chris Cockren 2 Comments

Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs | sharedappetite.com

This recipe for Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs is brought to you because I was part of the Every day, care™ project with Whirlpool® as part of a sponsored post for Socialstars. #EveryDayCare

Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs | sharedappetite.comLooking for a unique and sophisticated late summer dessert?  Boom.  These Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs are beyond legit!

There are many things Asheley and I hope to get right with raising our now 2-month-old little miracle. Olivia didn't come with an owner's manual though, and we must have missed the opportunity in school to sign up for the how to be a good parent class.

The one thing we really really really want to get right?  Getting her to happily eat a variety of foods.

Picky eater = our biggest fear.

So hey, if you have any advice for us on that, leave a comment below.  Thanks 🙂

Take for instance, dessert time.  I want her to be as excited to try the unique combination of flavors in these Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs as those dumb character ice pops and other "kid-friendly" desserts.

Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs | sharedappetite.comBecause really, this creative peach dessert, as weird as it may sound, is freaking ridiculously legit.  And I want Olivia to experience awesome flavor like this.

Real ingredients.  Actual fruit.   FOOD.

I do have one strategy that I hope will help with having a great little eater on our hands.  Having her be a part of the cooking process.  My mom signed me up for cooking class in the 2nd grade with Mr. Scoops.  His real name was Mr. Scupinsky or something like that, but us cool 7 year olds stuck with the nickname.

And look at that mom, those cooking lessons were a good call.  Now I absolutely love food (some would say a little too much...), and one of my favorite parts of my day is to care for my family by cooking for them.

So Olivia is going to start early with me in the kitchen.  Well, as soon as she is actually aware that she has hands and knows how to kinda use them.

Peach Picking with the FamilyJust look at our little baby girl.  Doesn't it look like she LOVED picking these peaches?  Okay, well she's like 2 months old and she was a little cranky.  But it was a wee-bit hot, she was hungry, and mommy put a hat on her for the first time.  Wouldn't you cry?

Bottom line.  It was a great family day out 🙂

This is a habit I hope to continue with my little sweet Olivia.  Her seeing where the food comes from, how it grows, and who grows it.  And hopefully, by her being a part of the process, she'll be more excited to try new things.

Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs | sharedappetite.comThis recipe has been adapted from Bon Appetit.

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Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs | sharedappetite.com

Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs


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  • Total Time: 55 minutes
  • Yield: 4 Servings 1x
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Description

Looking for a unique and sophisticated late summer dessert? Boom. These Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs are beyond legit!


Ingredients

Scale
  • 4 firm but ripe peaches (peeled, halved and pitted)
  • ½ cup honey
  • ½ cup champagne vinegar
  • 1 ½ tablespoons bourbon
  • ½ teaspoon Kosher salt, divided
  • 6 tablespoons unsalted butter, room temperature
  • 4 tablespoons powdered sugar
  • ¾ cup ricotta, room temperature
  • ¼ cup cornbread crumbs*
  • 2 teaspoons granulated sugar
  • 2 teaspoons olive oil

Instructions

  1. Preheat oven to 250°F. Lay peaches in a baking dish just big enough that they can fit snuggly in a single layer. Whisk together the honey, vinegar, bourbon, and ¼ teaspoon of the Kosher salt in a small mixing bowl. Drizzle over the peaches and stir gently to coat peaches with mixture.
  2. Roast peaches in oven, cut side down, for 20 minutes. Remove from oven and carefully turn peaches over. Baste peaches with the pan juices and continue to roast for another 25-35 minutes, until the peaches are soft but still holds its shape.
  3. Meanwhile, beat butter, powdered sugar, and remaining ¼ teaspoon Kosher salt in a mixing bowl with an electric mixer until light and creamy, about 2 minutes. Add ricotta and beat until fully incorporated, about 1 minute. It won't be completely smooth (because ricotta inherently has a little coarse texture).
  4. Combine cornbread crumbs, granulated sugar, and olive oil in a small skillet over medium heat. Cook, stirring frequently, until cornbread is golden brown, about 3 minutes. Transfer sugared cornbread crumbs to a bowl, where they will crisp up as they cool.
  5. Divide peaches among 4 bowls. Top with a spoonful of pan juices, ricotta buttercream and sugared cornbread crumbs. Devour immediately, reminding guests to combine all the elements into each bite.

Notes

*whenever I make cornbread or cornbread muffins, I always have some leftover that I freeze. This way I have small amounts for occasions like these. You definitely want the cornbread to be a bit stale. If it's fresh, try crumbling and toasting in the oven on a low temperature for 5 minutes to dry it out a bit.

**Feel free to substitute in nectarines or other stone fruit!

  • Prep Time: 10 mins
  • Cook Time: 45 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Laundry.  Cleaning.  Cooking.  These words are typically looked at as boring, mundane chores.  But hey, these chores have the amazing power to make a lasting positive impact on the little ones in our families. Join along with the Whirlpool® Every day, care™ mission, and know how all the little things you do on a daily basis add up to something greater.  Check out this video...

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Peach, Corn, + Basil Flatbread with Balsamic Glaze | sharedappetite.com

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S'mores Ice Cream Sandwiches

By Chris Cockren 3 Comments

S'mores Ice Cream Sandwiches | sharedappetite.com

S'mores Ice Cream Sandwiches | sharedappetite.comYour friends and family will love you just a little bit more when you make them these four ingredient S'mores Ice Cream Sandwiches.

I always like to start my diet on the same day of the week... tomorrow.  I've been telling myself tomorrow for a lot of tomorrows at this point.  And now it's actually time.  I think.  Maybe tomorrow instead.  Ugh.

I'm rocking my current dad bod way too hard.  Like, I can actually hear the button on my work pants grunting as it holds on for dear life.

But it's hard.  Especially when you have had these in the freezer.  They are everything that is good and right with this world during the summer.

These entire S'mores Ice Cream Sandwiches only take 4 ingredients.  That's it.  Super easy.  Perfect for kids and kids at heart.   They can even be made and assembled way ahead of time = easy entertaining.  So go ahead, get one last backyard bash in before the end of summer.  Just don't forget to make this creative summer dessert.

S'mores Ice Cream Sandwiches for all... except me.  I'll be the angry fat guy on the treadmill chomping down on a carrot.

S'mores Ice Cream Sandwiches | sharedappetite.com

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S'mores Ice Cream Sandwiches | sharedappetite.com

S'mores Ice Cream Sandwiches


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  • Total Time: 15 minutes
  • Yield: 8 Ice Cream Sandwiches 1x
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Description

Your friends and family will love you just a little bit more when you make them these four ingredient S'mores Ice Cream Sandwiches.


Ingredients

Scale
  • 2 Ingredient Toasted Marshmallow Ice Cream
  • 16 graham cracker squares
  • 10 ounces good-quality dark chocolate (or dark chocolate chips)

Instructions

  1. Finely chop dark chocolate and place in a microwave safe bowl. Microwave chocolate on half power in 30 second intervals, stirring between each, until chocolate is just melted through.
  2. Dip one side of each graham cracker square in chocolate and place on a parchment paper lined baking tray. Place in refrigerator for 5 minutes to allow chocolate to harden.
  3. Working quickly, place one scoop of Toasted Marshmallow Ice Cream between two chocolate-covered graham cracker squares. Wrap each sandwich in plastic wrap and quickly place in freezer until ready to serve. Alternatively, let guests make their own ice cream sandwiches by putting out the toasted marshmallow ice cream and chocolate-covered graham cracker squares.
  • Prep Time: 15 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Need More Summer Dessert Ideas?

Here are some of my favorites...

Blueberry - Thyme Soup with Honey Vanilla Mascarpone

blueberry soup

Toasted Marshmallow Milkshakes

s'mores milkshake

S'mores Graham Cracker Toffee Bark

smores-graham-cracker-toffee-bark-1

Peach Vanilla Cheesecake Trifle

Peach Vanilla Cheesecake Trifle

Crab Cake Sandwich with Mango Bacon Aioli

By Chris Cockren 1 Comment

Crab Cake Sandwich with Mango Bacon Aioli | sharedappetite.com

Crab Cake Sandwich with Mango Bacon Aioli | sharedappetite.comQuestion:  What should I make this week for dinner?  Answer: Crab Cake Sandwich with Mango Bacon Aioli! 

It's the LEAST wonderful time of the year.  Well, for us teachers at least.  The first week of school is officially underway... and besides the whole having to put on pants thing, I also need to leave that sweet little baby girl that was just born on July 1st.

Instead of getting all bummed out about having to hand her off every morning to our babysitter, I'm bringing you a recipe that reminds me of one of my favorite days I spent with Asheley and my little love bug.

Two of our really great friends just had a baby as well, so we of course got together quite a bit over the summer.  It felt really good to be with other first-time parents.  We could share our battle wounds, after all.  One night we decided to try and actually venture out into the real world, past the safe confines of our homes where our kids could feel free to cry their faces off without the fear of disrupting other people.  It just got real.  We ended up going to this really awesome open-air patio-esque seasonal restaurant right by the beach.  Tons of fresh seafood, a vibrant atmosphere to mask the fussiness of our baby at her witching hour, and just the amazing feeling of being out of the house and interacting with other adults for a few hours.

Asheley and I rarely eat seafodd.  It's just not something either of us grew up with (we come from families of picky eaters, so we blame them).  But hey, when you're at a restaurant literally a few steps off the beach... you gotta do it.  Asheley ordered this really great crab cake sandwich topped with a mango bacon mayonnaise.  So naturally, I had to recreate it at home.  Boom.  Crab Cake Sandwich with Mango Bacon Aioli.

Crab Cake Sandwich with Mango Bacon Aioli | sharedappetite.comTrying to cook dinner at home is a little more tricky now that we have Olivia in the mix. There is that little itty-bitty window of time to cook and inhale our food, because of course our little girl's fussiest time of day always has to coincide when mommy and daddy wants to eat.  The struggle is real.

To cut down the prep time on this dinner, I grabbed some great looking crab cakes from our seafood guy at the local market.  If you have time to burn (don't rub it in), go for making crab cakes from scratch if you are into that sorta thing.

Now, this mango bacon aioli.  It's completely legit and is packed with a big, bold flavor.  Before you start going on and on about all your past aioli-making fails.... try this.  I've had my share of fails too, but this was foolproof.  Ridiculously easy... and the payoff was huge.

Crab Cake Sandwich with Mango Bacon Aioli | sharedappetite.comOh... you're worried about eating raw eggs?  Me too.  I'm no Rocky Balboa, so raw eggs aren't part of my usual food intake routine.

Boom.  Safest Choice™ Pasteurized Eggs.  Pasteurized.  Goodbye salmonella, hello peace of mind.

So go ahead.  Lick that brownie batter bowl clean.  Eat raw cookie dough.  And of course, make this Mango Bacon Aioli 😉

Crab Cake Sandwich with Mango Bacon Aioli | sharedappetite.com

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Crab Cake Sandwich with Mango Bacon Aioli | sharedappetite.com

Crab Cake Sandwich with Mango Bacon Aioli


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

Scale

Crabcake Sandwich

  • 4 good-quality crab cakes
  • 4 buns
  • 8 cooked bacon slices
  • lettuce, for garnish
  • tomato, for garnish

Mango Bacon Aioli

  • 4 slices bacon
  • 1 ripe mango, peeled and diced
  • 2 Davidson's Safest Choice® pasteurized egg yolks
  • 1 lemon, juiced
  • ¾ cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Place a crab cake on each bun and top with two slices of bacon. Generously spread mango bacon aioli on each. Garnish with lettuce and tomato.

Mango Bacon Aioli

  1. Cook bacon over medium-low heat in a skillet until golden brown and crispy. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon grease in skillet; discard the rest. Add mango and let cook until softened. Remove from heat and let cool.
  2. Transfer 4 cooked bacon slices along with mango and reserved bacon grease to a blender. Puree until smooth. Add egg yolks and lemon juice; blend on high until fully incorporated. With the motor running, drizzle in extra virgin olive oil slowly until fully blended. Transfer aioli to a bowl and season with kosher salt and freshly ground black pepper. Refrigerate until ready to serve.
  3. Extra aioli can be refrigerated for up to 5 days and used on sandwiches, chicken, and whatever else you can think of!
  • Prep Time: 25 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme

By Chris Cockren 3 Comments

Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme | sharedappetite.com

This recipe for Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme is the result of  partnering with Castello for a Summer of Blue.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme | sharedappetite.comUncork some wine, set up the patio furniture, and enjoy the rest of your summer with this Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme.

Well hello there new school year.  Stinks Nice to meet you.

Yup, this is officially the first week of a new school year.  It's the first time I can ever remember (as a student or teacher) going back to school before Labor Day.  Eh, that's okay... at least I have off next Monday now 🙂

And sure, although the start of the school year signals the unofficial end of summer for me, it actually still has a few weeks left... so don't you dare even think about packing up that patio furniture yet.  Get out there, crack open some beers and bottles of rosé, and keep on keeping on.

Oh, and of course make this Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme.

Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme | sharedappetite.comWhy roasted grapes?  Simple.

If you've ever had them, you fully understand.  If you've never had them, you have not yet lived fully and need to unlock this missing piece of happiness in your life.  It's that important.

Grapes are naturally high in sugar, so when it gets all hot in the oven during the roasting process, these little purple gems caramelize into bursts of fruity goodness.

Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme | sharedappetite.comI have a confession.  I'm not a big blue cheese fan.  There, I said it.  Judge me quietly as you will.

But, this Castello® Saga Blue Brie is different.  It's not your average blue cheese.  It's a triple-cream blue and white cheese with that is a uniquely delicious flavor experience.

And when it pairs up with roasted grapes, honey, walnuts, and thyme?  Yea.. it's pretty legit.

What I really love about this pizza?  It's kind of like an epic cheese board... all on one big ole' slice of bread.  Just don't forget that wine 😉

Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme | sharedappetite.com

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Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme | sharedappetite.com

Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme


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  • Total Time: 40 minutes
  • Yield: 1 (12") Pizza 1x
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Description

Uncork some wine, set up the patio furniture, and enjoy the rest of your summer with this Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme.


Ingredients

Scale
  • 1 (12") Pizza Dough, Naan, or Flatbread, grilled or baked
  • 2 ½ cups seedless red grapes
  • ½ tablespoon olive oil
  • Kosher salt
  • 1 (5 ounce) wedge Castello Saga Blue Brie cheese
  • ¼ cup walnuts, chopped
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh thyme

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and lay grapes in a single layer. Drizzle with olive oil, season generously with Kosher salt, and toss to coat. Roast grapes for 25-30 minutes, until slightly wrinkled.
  2. Top cooked pizza crust (or naan or flatbread) with roasted grapes, crumbled blue brie cheese, and walnuts. Place back in oven (or on a grill over medium heat with cover closed) for 3-5 minutes, until cheese is melted. Drizzle with honey and sprinkle with thyme. Devour immediately.

Notes

Any good-quality "pizza like" crust will do. Feel free to use naan if you have it. I usually grab some pizza dough from a local pizzeria.

  • Prep Time: 10 mins
  • Cook Time: 30 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Roasted Grape and Blue Cheese Pizza with Honey, Walnut, and Thyme | sharedappetite.com

Fried Zucchini with Chipotle Honey Dipping Sauce

By Chris Cockren 2 Comments

Fried Zucchini with Chipotle Honey Dipping Sauce | sharedappetite.com

This recipe for Fried Zucchini with Chipotle Honey Dipping Sauce is sponsored by TABASCO.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #TABASCO10

Fried Zucchini with Chipotle Honey Dipping Sauce | sharedappetite.comAnyone else have a crazy amount of zucchini this time of year?  Get excited about your bountiful squash "problem" and make these Fried Zucchini with Chipotle Honey Dipping Sauce.

Does someone in your family have a restaurant that they always need to go to for every occasion?  We sure do.  My grandparents love this local Italian place.  It's good, but not oh-my-gosh-this-is-spectacular-and-I-need-to-go-here-every-single-chance-I-get good.

My grandparents go every single Sunday for pizza.  For birthdays, anniversaries, and the like, the entire family gets an invite to order from the "real menu".  I don't even need to look at it at this point.  I know my go-to order.

Chicken Parm with a side of fried zucchini.  Their fried zucchini is the stuff.  So freaking good.  And they don't just give a few little rinky-dink pieces.  It's comes as a mountain of cripsy, golden brown goodness.

And now I'm bringing that mountain to our house... trying my hand at fried zucchini for the first time.  Here's my Fried Zucchini with Chipotle Honey Dipping Sauce.

Fried Zucchini with Chipotle Honey Dipping Sauce | sharedappetite.comWe made it!  The final day of the #TABASCO10 Challenge.  5 short days, 5 original recipes, and only 10 ingredients to work with (minus fennel, since it's icky).

This was so much fun.  When I first agreed to take on this beastly challenge, I figured it would be a piece of cake.  Then I started thinking about these little 9 ingredients, and guys... it's hard!  It was like putting on a culinary straightjacket.  But then this funny thing happened.  I learned how to dance in my straightjacket... to get a little creative with the ingredients I had.

And I can honestly say... this was one heck of a delicious week.

Fried Zucchini with Chipotle Honey Dipping Sauce | sharedappetite.com

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Fried Zucchini with Chipotle Honey Dipping Sauce | sharedappetite.com

Fried Zucchini with Chipotle Honey Dipping Sauce


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  • Total Time: 20 minutes
  • Yield: 30 Fried Zucchini Rounds 1x
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Description

Anyone else have a crazy amount of zucchini this time of year? Get excited make these Fried Zucchini with Chipotle Honey Dipping Sauce.


Ingredients

Scale
  • ½ cup vegetable oil*
  • 1 medium to large zucchini, thinly sliced into approximate ¼" rounds
  • 2 eggs
  • 1 tablespoon TABASCO Chipotle Sauce, divided
  • 1 ½ cups ciabatta breadcrumbs (recipe below)**
  • 1 tablespoon honey
  • Kosher salt
  • Freshly ground black pepper

for the Ciabatta Breadcrumbs

  • 1 loaf ciabatta bread
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Heat oil in a small fry pan over medium high heat to approximately 350°F.
  2. Whisk together eggs and ½ tablespoon TABASCO Chipotle Sauce in a small bowl. Place ciabatta breadcrumbs in another small bowl.
  3. Working a few at a time, dip zucchini rounds in egg wash, and then gently press both sides into the ciabatta breadcrumbs to coat.
  4. Gently lower zucchini rounds into fry pan and cook until golden brown and crisp, about 1 minute per side. Transfer to a paper towel-lined plate.
  5. Whisk together honey and remaining ½ tablespoon TABASCO Chipotle Sauce. Serve alongside fried zucchini. Devour immediately.

for the Ciabatta Breadcrumbs

  1. for the Ciabatta Breadcrumbs
  2. Preheat oven to 250°F. Cut ciabatta into 1" cubes. Place in food processor, in batches if necessary, and process on high speed for a couple minutes, until a small crumb texture is reached.
  3. Spread bread crumbs in a thin layer on a baking sheet and let dry out in oven for about 5 to 10 minutes (if you bread is fresh, it's going to be closer to the 10 minute mark... stale bread will only take about 5 minutes). You want the bread to be dry but not too toasted.
  4. Place breadcrumbs back in food processor on high speed for another minute. Season with Kosher salt and freshly ground black pepper, and store in an airtight container until ready to use.

Notes

*you may need a bit more oil if your pan is large. You want enough oil in the pan to come up about ½ to ¾ of the way up the zucchini.

**feel free to use any breadcrumbs you have hanging out in your pantry if you don't want to make them homemade. Panko breadcrumbs will get you extra credit.

  • Prep Time: 10 mins
  • Cook Time: 10 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Fried Zucchini with Chipotle Honey Dipping Sauce | sharedappetite.com

My Other TABASCO 10 Challenge Recipes:

Chicken, Zucchini, and Mozzarella Burgers with a Fried Egg

Chicken, Zucchini, and Mozzarella Burgers | sharedappetite.com

Spicy Chipotle Honey Chicken Kebabs

Spicy Chipotle Honey Chicken Kebabs | sharedappetite.com

Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken

Honey Glazed Chipotle Zucchini + Mozzarella Stuffed Chicken | sharedappetite.com

Chipotle Chicken, Rice, and Mozzarella Zucchini Boats

chipotle-chicken-rice-mozzarella-zucchini-boats-1 copy

Pineapple, Bacon, and Teriyaki Hot Dogs

By Chris Cockren

Pineapple, Bacon, and Teriyaki Hot Dogs | sharedappetite.com

This is a sponsored conversation written by me of behalf of Ball Park Park's Finest. The opinions and text are all mine, as is the recipe for Pineapple, Bacon, and Teriyaki Hot Dogs.

Pineapple, Bacon, and Teriyaki Hot Dogs | sharedappetite.comLooking to up your grilling hot dog cred?  These Pineapple, Bacon, and Teriyaki Hot Dogs are packed with flavor, only have 6 ingredients, and are done in under 20 minutes.

Want to make Asheley really happy at your next backyard BBQ?  Simple.  Just grill her up a hot dog.  Seriously.  She'll be one happy girl... well, as long as there is plain yellow mustard to go along with it.  Not spicy brown mustard.  Not dijon.  And don't even try that whole grain stuff.  Plain yellow mustard...the more nondescript of a brand, the better.

And don't get me wrong.  I'll very happily eat a hot dog (ketchup and mustard, thank you very much), but I'm also all about getting a bit creative with my toppings.

Now that I think of it, do you know what would be a pretty legit idea?  Set out a huge spread of all epic toppings, and let guests create their own hot dog creation.  I'd be all over that.  I'll be keeping that nugget of goodness fresh in my head for the next backyard bash I throw.

One great flavor combo you should definitely try?  Pineapple, Bacon, and Teriyaki Hot Dogs.  Scallions too.  Obvi.

Pineapple, Bacon, and Teriyaki Hot Dogs | sharedappetite.com

Pineapple, Bacon, and Teriyaki Hot Dogs | sharedappetite.comThere's this hot dog joint in the city called Crif Dogs that Asheley and I totally love.  They have all these creative hot dog flavors, one of which is called the Tsunami Dog.   And this is the recreation of that glorious, glorious hot dog.

And hey, if you are looking to take your hot dog experience to the next level, check out your local grocery for Ball Park Park's Finest.  It's a premium hot dog that's packed with big, bold flavors... and you all know how much I love huge flavors.  These dogs are made with 100% beef and are free of all fillers and artificial stuff.  Look for all 5 flavors at your market!

Oh... remember how I was telling you back when I was grilling up those Mexican Street Corn Hot Dogs that the Ball Park Brand was going to try and set the Guinness World Record for the Longest Team Barbecue Marathon in NYC?  Well, mission accomplished.  They grilled for 34 hours and 35 minutes (over 3,000 hot dogs) straight!  And this is the coolest part.  They donated the hot dogs to City Harvest, a food rescue organization.

Pineapple, Bacon, and Teriyaki Hot Dogs | sharedappetite.com

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Pineapple, Bacon, and Teriyaki Hot Dogs | sharedappetite.com

Pineapple, Bacon, and Teriyaki Hot Dogs


  • Total Time: 20 minutes
  • Yield: 8 Hot Dogs 1x
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Description

Looking to up your grilling hot dog cred? These Pineapple, Bacon, and Teriyaki Hot Dogs are packed with flavor, only have 6 ingredients, and are done in under 20 minutes.


Ingredients

Scale
  • 8 Ball Park Park's Finest Frankfurters
  • 8 premium hot dog buns
  • 8 slices of bacon, cooked until crispy and cut into bite-sized pieces
  • ½ fresh pineapple, finely diced
  • 1 bunch scallions, thinly sliced
  • ½ cup good-quality teriyaki sauce

Instructions

  1. Grill hot dogs according to package directions.
  2. Place hot dogs in buns and top with bacon pieces, fresh pineapple, and scallions. Just before serving, drizzle with teriyaki sauce. Alternatively, place all ingredients out on a table and let guests DIY their hot dog. Devour immediately.
  • Prep Time: 10 mins
  • Cook Time: 10 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Have A Hankering For More Hot Dogs?

Bacon Wrapped Jalapeno Popper Hot Dogs

Favorite Recipes of 2014 | sharedappetite.com

Bacon Mexican Street Corn Hot Dogs

Bacon Mexican Street Corn Hot Dogs | sharedappetite.com

Macaroni + Cheese Topped Hot Dogs

Macaroni and Cheese Topped Hot Dogs

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

Chipotle Chicken, Rice, and Mozzarella Zucchini Boats

By Chris Cockren 2 Comments

This recipe for Chipotle Chicken, Rice, and Mozzarella Zucchini Boats is sponsored by TABASCO.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #TABASCO10

chipotle-chicken-rice-mozzarella-zucchini-boats-1 copyIt's summer... have a whole lot of zucchini in your fridge?  Make these Chipotle Chicken, Rice, and Mozzarella Zucchini Boats for a healthy weeknight dinner!

All my stay-at-home-parents out there... I salute you.

It's Asheley's second day back at work, so I'm doing this whole parenting thing alone during the 9 to 5 grind.  It's going great and all, but man... it's a full time job.  Asheley and I were a great tag team all summer long.  She wanted to shower?  I watched the baby.  I wanted to make lunch?  She was in charge of keeping the baby alive.

Half of my tag team is at work.  Now what?  Time for a road trip to see Grandma 😉

Seriously, I'm going to my mom's house today.  And no, it's not because I want her to watch Olivia.  I'm actually going to help her with a few house projects thank you very much.  Her watching Olivia is a great little side perk.  And I'd be lying if I said I didn't strategically plan to help her on one of these days I was the solo parent.  #winning

chipotle-chicken-rice-mozzarella-zucchini-boats-13Hey, have you been following along with me this week as I participate in the TABASCO 10 Challenge?

Oh, you haven't?  Well now don't you feel bad... 

Take a look back to this recipe (or this one or this one) to find out all about the week-long task TABASCO challenged me with.

Usually around this time of year, I'm inundated with home-grown zucchini from our garden.  Usually.  But this year, we apparently have a bunny that has been eating every freaking zucchini blossom off our two plants.  Jerkface.

But hey, if you have a ton of zucchini (and no jerkface bunnies ), these Chipotle Chicken, Rice, and Mozzarella Zucchini Boats are a great way to utilize it in a main starring role at your dinner table.

chipotle-chicken-rice-mozzarella-zucchini-boats-14

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Chipotle Chicken, Rice, and Mozzarella Zucchini Boats


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  • Total Time: 45 minutes
  • Yield: Serves 4
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Description

It's summer... have a whole lot of zucchini in your fridge? Make these Chipotle Chicken, Rice, and Mozzarella Zucchini Boats for a healthy weeknight dinner!


Ingredients

Scale
  • 4 small to medium zucchini
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • ½ pound ground chicken
  • ½ tablespoon TABASCO Chipotle Sauce
  • 1 cup cooked brown rice
  • 1 cup mozzarella, finely diced
  • ⅓ cup ciabatta breadcrumbs (recipe below)*
  • Kosher salt
  • Freshly ground black pepper

for the Ciabatta Breadcrumbs

  • 1 loaf ciabatta bread
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 375°F and line a baking sheet with aluminum foil sprayed with nonstick cooking spray.
  2. Half zucchinis lengthwise. Using a spoon or melon baller, hollow out zucchini flesh, leaving about ¼" flesh intact. Finely chop 1 cup of the scooped out zucchini flesh and set aside. Discard rest of zucchini flesh.
  3. Lightly drizzle inside of zucchini boats with 1 tablespoon of olive oil and rub gently to coat. Season with Kosher salt and freshly ground black pepper, and place cut side down on baking sheet. Roast in oven for 15 minutes. Remove from oven and flip zucchini over.
  4. Meanwhile, heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add ground chicken, 1 cup chopped zucchini flesh, and TABASCO Chipotle sauce. Season generously with Kosher salt and freshly ground black pepper, and cook, stirring frequently, until just cooked through, about 5-6 minutes.
  5. Combine chicken with mozzarella and cooked brown rice in a small mixing bowl. Divide mixture between zucchini boats and return to oven for 15 minutes. Meanwhile, combine breadcrumbs with remaining 1 teaspoon of olive oil in a small bowl. Remove zucchini boats from oven and sprinkle with breadcrumbs. Return to oven for 5 more minutes. Transfer zucchini boats to a serving platter and devour. Drizzle with extra TABASCO Chipotle Sauce if desired (and it should be desired, because it's delicious).

for the Ciabatta Breadcrumbs

  1. Preheat oven to 250°F. Cut ciabatta into 1" cubes. Place in food processor, in batches if necessary, and process on high speed for a couple minutes, until a small crumb texture is reached.
  2. Spread bread crumbs in a thin layer on a baking sheet and let dry out in oven for about 5 to 10 minutes (if you bread is fresh, it's going to be closer to the 10 minute mark... stale bread will only take about 5 minutes). You want the bread to be dry but not too toasted.
  3. Place breadcrumbs back in food processor on high speed for another minute. Season with Kosher salt and freshly ground black pepper, and store in an airtight container until ready to use.

Notes

*feel free to use any breadcrumbs you have hanging out in your pantry if you don't want to make them homemade. Panko breadcrumbs will get you extra credit.

  • Prep Time: 10 mins
  • Cook Time: 35 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

chipotle-chicken-rice-mozzarella-zucchini-boats-7

My Other TABASCO 10 Challenge Recipes:

Chicken, Zucchini, and Mozzarella Burgers with a Fried Egg

Chicken, Zucchini, and Mozzarella Burgers | sharedappetite.com

Spicy Chipotle Honey Chicken Kebabs

Spicy Chipotle Honey Chicken Kebabs | sharedappetite.com

Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken

Honey Glazed Chipotle Zucchini + Mozzarella Stuffed Chicken | sharedappetite.com

Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken

By Chris Cockren 2 Comments

Honey Glazed Chipotle Zucchini + Mozzarella Stuffed Chicken | sharedappetite.com

This recipe for Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken is sponsored by TABASCO.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #TABASCO10

Honey Glazed Chipotle Zucchini + Mozzarella Stuffed Chicken | sharedappetite.comWith just 10 minutes of prep, this Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken is the perfect way to spice up weeknight dinner.

Today's a bit of a rough one over here in our house.  It's Asheley's first day back to work after having just 8 short weeks home with our baby girl.  It's sad really that the mom's in this country don't get treated better when it comes to maternity leave... if only she worked at Netflix.  But in any case, Daddy's in charge these next 3 days.

Then I goes back to work as well, at which time we fully expect Olivia to be independent and care for herself while we are away at work.  Don't worry, she's a pretty advanced 2 month old.

With both of us going back to work, weeknight dinners are gonna need some creative help.  Like, it was tricky enough cooking dinner when I was off all day this summer.  Newborns really have a way of throwing off your routine 😉

Enter this creative chicken recipe.  It takes just 10 minutes of prep.  Throw it in the oven and boom.  Instant dinner... Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken.

Honey Glazed Chipotle Zucchini + Mozzarella Stuffed Chicken | sharedappetite.comIf you've been following along this week, you know that this is the 3rd of 5 recipes for the super awesome TABASCO 10 Challenge.  #humpday

5 days to create 5 original recipes... any only 10 ingredients to choose from.

It's been really fun (albeit difficult) to find a creative way to use these 10 ingredients.  Well, 9 ingredients... because I'm sure as heck not using fennel.  Bleh.

tabasco10_graphic_R3This honey glazed stuffed chicken is totally going to become a weeknight staple in our house.

Now don't get all freaked out by the chipotle in the title.  If you aren't a fan of spicy, there's no need to worry.  It's not hot.  But there is a gentle warmth that just lingers for a bit.  That's why I'm really loving the TABASCO Chipotle Sauce.  It's got a really mellow heat to it, but the flavor is jam-packed to the brim.

And the honey glazed breadcrumb topping?  The sweet is the perfect balance for that gentle heat (hey, that rhymes), and the crunch from the breadcrumbs is legit.

BTW, don't worry about making homemade ciabatta breadcrumbs if you're in a rush.  And since it's a weeknight, you're most likely in a rush.  The breadcrumbs you have in the pantry will work just fine.  I made a big batch of ciabatta breadcrumbs because, well, that's the only option I had according to the strict overlords that keep watch over this recipe challenge.

Honey Glazed Chipotle Zucchini + Mozzarella Stuffed Chicken | sharedappetite.com

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Honey Glazed Chipotle Zucchini + Mozzarella Stuffed Chicken | sharedappetite.com

Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 40 minutes
  • Yield: Serves 4
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Description

With just 10 minutes of prep, this Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken is the perfect way to spice up weeknight dinner.


Ingredients

Scale
  • 4 boneless, skinless chicken cutlets (about 2 pounds)
  • 1 small zucchini, grated
  • ¾ cup shredded mozzarella cheese
  • 2 teaspoons TABASCO Chipotle Sauce, divided
  • 1 egg
  • ¾ cup ciabatta breadcrumbs (recipe below)*
  • 2 tablespoons honey
  • Kosher salt
  • Freshly ground black pepper

for Ciabatta Breadcrumbs

  • 1 loaf ciabatta bread
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 425°F. Spray a casserole dish with nonstick cooking spray.
  2. Place grated zucchini in a colander and sprinkle ½ teaspoon Kosher salt on top. Let drain for 10 minutes.
  3. Meanwhile, pound chicken breasts between 2 sheets of plastic wrap to ¼" thickness. Season both sides with Kosher salt and freshly ground black pepper.
  4. Wrap zucchini in a few paper towels and squeeze out as much moisture as possible. Combine zucchini with shredded mozzarella and 1 teasoon of TABASCO Chipotle Sauce in a small mixing bowl.
  5. Spread out ¼ of the zucchini mixture in an even layer on each chicken breast, and roll up chicken lengthwise.
  6. Whisk egg with remaining 1 teaspoon of TABASCO Chipotle Sauce in a small bowl. Dip each rolled chicken breast in the egg wash, and then coat with breadcrumbs. Place seam-side down in casserole dish, and bake for 25-30 minutes, or until chicken is just cooked through.
  7. Transfer stuffed chicken to serving platter and drizzle with honey. Devour.

for the Ciabatta Breadcrumbs

  1. Preheat oven to 250°F. Cut ciabatta into 1" cubes. Place in food processor, in batches if necessary, and process on high speed for a couple minutes, until a small crumb texture is reached.
  2. Spread bread crumbs in a thin layer on a baking sheet and let dry out in oven for about 5 to 10 minutes (if you bread is fresh, it's going to be closer to the 10 minute mark... stale bread will only take about 5 minutes). You want the bread to be dry but not too toasted.
  3. Place breadcrumbs back in food processor on high speed for another minute. Season with Kosher salt and freshly ground black pepper, and store in an airtight container until ready to use.

Notes

*don't fret. It's a weeknight and your schedule is hectic enough. Just use the breadcrumbs you have hanging out in your pantry. If you have panko breadcrumbs in your pantry, bonus points. You'll get a similar result.

  • Prep Time: 15 mins
  • Cook Time: 25 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Honey Glazed Chipotle Zucchini + Mozzarella Stuffed Chicken | sharedappetite.com

My Other TABASCO 10 Recipes:

Chicken, Mozzarella, and Zucchini Burgers with a Fried Egg

Chicken, Zucchini, and Mozzarella Burgers | sharedappetite.com

Spicy Chipotle Honey Chicken Kebabs

Spicy Chipotle Honey Chicken Kebabs | sharedappetite.com

Huevos Rancheros Sausage Breakfast Tacos

By Chris Cockren 4 Comments

Huevos Rancheros Sausage Breakfast Tacos | sharedappetite.com #SausageFamily

This recipe for Huevos Rancheros Sausage Breakfast Tacos is sponsored by Johnsonville® and Social Stars.  As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite! #SausageFamily

Huevos Rancheros Sausage Breakfast Tacos | sharedappetite.com #SausageFamilyDone in under 10 minutes, these Huevos Rancheros Sausage Breakfast Tacos are the perfect reason to wake up excited on weekdays. 

Full confession time.  I'm not the best when it comes time to cooking breakfast.  Normally Asheley and I are always on the run to get out the door... something that now is definitely going to be compounded by the whole having a 2-month-old added into the mix.

But man, I gotta get better at making us breakfast in the morning.  Especially now as we transition back to the real world i.e. work (Asheley goes back this week and me the next), I want to start eating better.  And as my mommy always told me, breakfast is the most important meal of the day.

Now look at these Huevos Rancheros Sausage Breakfast Tacos.  Aren't these worth spending 10 minutes on every morning?  Yes, every morning.  They are that good.

Huevos Rancheros Sausage Breakfast Tacos | sharedappetite.com #SausageFamilyGrowing up, I was always a bacon guy.  My mom never ever made sausage (probably my picky-eater-father's fault) .  Whenever I went out to breakfast and the server asked sausage or bacon... I didn't understand the question.  Doesn't everyone prefer bacon?

But then a couple of years ago I revolted and said the heck with it.  Let's get crazy and finally see what this breakfast sausage is all about.  It was a moment of enlightment and anger... I could finally see the breakfast sausage light, but was angry at all the previous missed opportunities to indulge in this morning treat.

And with Johnsonville® fully cooked breakfast sausage, weekday breakfast just got a whole lot quicker.  These Huevos Rancheros Sausage Breakfast Tacos are protein-packed and can be served up in less than 10 minutes (and by my calculations of the speed at which I inhaled them, about 67 seconds to eat).

Mornings... you just got a little bit happier 😉

Huevos Rancheros Sausage Breakfast Tacos | sharedappetite.com #SausageFamily

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Huevos Rancheros Sausage Breakfast Tacos | sharedappetite.com #SausageFamily

Huevos Rancheros Sausage Breakfast Tacos


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 10 minutes
  • Yield: 6 Tacos 1x
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Description

Done in under 10 minutes, these Huevos Rancheros Sausage Breakfast Tacos are the perfect reason to wake up excited on weekdays.


Ingredients

Scale
  • 12 corn tortillas
  • 6 sunny-side up fried eggs
  • 6 Johnsonville® Original Recipe Fully Cooked Breakfast Sausage Links
  • ⅔ cup salsa
  • ½ cup frozen corn, thawed
  • ½ cup canned black beans, rinsed and drained
  • 1 avocado, chopped
  • 1 lime, cut into wedges
  • Questo Fresco, for garnish
  • Cilantro, for garnish
  • Hot sauce, for garnish

Instructions

  1. If desired, heat tortillas (it should be desired). You can do so in the oven, in a nonstick pan, or in the microwave wrapped in a damp paper towel.
  2. Meanwhile, heat breakfast sausage according to package directions and chop into bite-size pieces.
  3. Double up tortillas (2 per taco) and top with breakfast sausage pieces, an egg, salsa, corn, black beans, and chopped avocado.
  4. Garnish with a sprinkling of queso fresco, cilantro, and hot sauce, if desired. Devour immediately.

Notes

If you don't have queso fresco, you can substitute with cotija cheese or crumbled feta.

  • Prep Time: 5 mins
  • Cook Time: 5 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Huevos Rancheros Sausage Breakfast Tacos | sharedappetite.com #SausageFamilyFollow Johnsonville® on Facebook | Twitter

Spicy Chipotle Honey Chicken Kebabs

By Chris Cockren 5 Comments

Spicy Chipotle Honey Chicken Kebabs | sharedappetite.com

This post for Spicy Chipotle Honey Chicken Kebabs is sponsored by TABASCO.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #TABASCO10

Spicy Chipotle Honey Chicken Kebabs | sharedappetite.comWith just four ingredients, you can make one killer of a grilled dinner.  These Spicy Chipotle Honey Chicken Kebabs are bursting with spicy-sweet flavor!

Boom.  Day 2 of the TABASCO 10 Challenge and this is probably (it is) my favorite recipe of the bunch.  I know, I guess as the parent of these recipes I'm not supposed to have a "favorite" and should love them all equally.

I do love them all... but I have just a little bit extra love for these super easy 4 ingredient chicken kebabs. Asheley agrees.  These kebabs rock.  She couldn't believe the flavor party going on in her mouth was the result of 4 simple ingredients.

And better yet, this is a recipe even the most inept home cook can totally pull off and gain some serious grilling cred with their family.  Trust me... you've got this.  Spicy Chipotle Honey Chicken Kebabs for the win.

tabasco10_graphic_R3So just as a reminder what we're doing here this week... I've been tasked to create 5 recipes, 5 days in a row, with just these 10 ingredients.  And anyone that knows me knows that I love a challenge (as long as it has to do with whisks and spatulas and not hammers or power tools).

I knew instantly I wanted to play with the spicy-sweet thing

...because hello, spicy and sweet were made for each other, just like Ben (Affleck) and Jen (Garner).  What, they just broke up?  The horror.  

Let's try that again.

...because hello, spicy and sweet were made for each other, just like Ben and Jerry.  That's a pair that'll always stay together 😉

But I never knew just how good the Chipotle TABASCO with honey would really be... it's pretty magical.

And hey, if you want to complete this meal with some rice and grilled veggies, I'm sure your family would be appreciative.  And now that I have you thinking about Ben & Jerry's ice cream, you can treat them to some dessert as well.

Oh, and bonuses: these Spicy Chipotle Honey Chicken Kebabs are gluten free and kinda paleo friendly (well, depending on what level of paleo-ness you are trying to achieve).

Spicy Chipotle Honey Chicken Kebabs | sharedappetite.com

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Spicy Chipotle Honey Chicken Kebabs | sharedappetite.com

Spicy Chipotle Honey Chicken Kebabs


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 20 minutes
  • Yield: Serves 4
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Description

With just four ingredients, you can make one killer of a grilled dinner. These Spicy Chipotle Honey Chicken Kebabs are bursting with spicy-sweet flavor!


Ingredients

Scale
  • 2 ½ pounds boneless, skinless chicken breast or thighs
  • ½ cup honey
  • ¼ cup olive oil
  • 2 tablespoons TABASCO Chipotle Sauce
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Cut chicken into 1 ½" chunks, removing any gristle or large pieces of fat.
  2. Combine honey, olive oil, and Chipotle Tabasco in a small mixing bowl. Season with Kosher salt and freshly ground black pepper.
  3. Place chicken and all but ¼ cup of the marinade into a ziploc bag. Shake, jiggle, and massage the bag around gently to cover the chicken in the marinade. Let marinate in the refrigerator for at least 6 hours or up to overnight. Reserve remaining ¼ cup marinade.
  4. Preheat grill over medium heat. Divide chicken between 8 skewers. If using wooden skewers, soak them in water for 20 minutes to avoid them burning on the grill.
  5. Grill kebabs, turning once or twice, until the chicken is cooked through, about 10-15 minutes.
  6. Transfer chicken kebabs to a serving platter and brush with the reserved ¼ cup of marinade.
  7. Serve with rice and some grilled vegetables for one heck of a meal.

Notes

Make sure to use the Chipotle Sauce variety of Tabasco!

  • Prep Time: 10 mins
  • Cook Time: 10 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Spicy Chipotle Honey Chicken Kebabs | sharedappetite.com

 My Other #TABASCO10 Recipes:

Chicken, Zucchini, and Mozzarella Burgers with a Fried Egg

Chicken, Zucchini, and Mozzarella Burgers | sharedappetite.com

Chicken, Zucchini, and Mozzarella Burgers

By Chris Cockren 8 Comments

Chicken, Zucchini, and Mozzarella Burgers | sharedappetite.com

This post for Chicken, Zucchini, and Mozzarella Burgers is sponsored by TABASCO.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #TABASCO10

Chicken, Zucchini, and Mozzarella Burgers | sharedappetite.comChicken burgers get a bad rap as being boring and dry, but that ends today with these Chicken, Zucchini, and Mozzarella Burgers topped with a fried egg!

I've come to accept it.  This is officially the last week of summer vacation.  #lame

But thankfully I have something pretty cool I'm working on to keep me excited through this bummer of a transition out of stretchy mesh shorts and t-shirts and into actual tailored pants that probably don't even fit me anymore (I blame our newborn baby for my lack of good food choices lately...).

Get this.  TABASCO reached out to myself and a few other totally rad food bloggers to participate in their TABASCO 10 Challenge.  5 Recipes.  5 Days.  And I can only use the 10 ingredients listed below.

So you'll be seeing a recipe every day this week... let's see how creative I can get with these ingredients.

Recipe #1.  These super juicy and flavorful Chicken, Zucchini, and Mozzarella Burgers.

tabasco10_graphic_R3

Let's talk about this list for a second.  Technically, I only have 9 ingredients to work with, because I loathe fennel.  Yea, I know loathe is a strong word.  So is hate, detest, and abhor.  And all these words equally describe my relationship with fennel.  Gross.

So a total of 9 ingredients to work with.  That's it.  Challenge accepted TABASCO.  Let's do this.

Chicken, Zucchini, and Mozzarella Burgers | sharedappetite.comThis creative chicken burger is pretty freaking awesome.  I'm definitely not one to jump up and down for a chicken burger normally (yawn... give me the beef), but these are really flavorful, juicy, and moist thanks to the additon of shredded zucchini, mozzarella, and Chipotle TABASCO into the patty.

And the mini ciabatta definitely adds a lot more textural fun to the burger than the typical squishy bun.

For that extra kick-donkey touch?  A fried egg, because, well... #runnyyolk

Chicken, Zucchini, and Mozzarella Burgers | sharedappetite.com

A couple of tips for ya...

  • definitely make sure to squeeze out as much moisture as possible from the shredded zucchini.  The excess water will make it difficult for the chicken patty to stay together otherwise.
  • Refrigerate the patty for a few hours (or overnight) to help it really stay together on the grill.  If you are pressed for time, you can put 'em in the freezer for about an hour before grilling.
  • make sure your grill grates are oiled and don't get all worried if the cheese starts oozing out a bit while cooking.  It's all good.
  • There's Chipotle TABASCO in the patty, but it doesn't make it spicy.  It just adds some serious flavor.  Feel free to squirt a bit more to the finished burger if you want a spicy bite.  I sure did.

Chicken, Zucchini, and Mozzarella Burgers | sharedappetite.com

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Chicken, Zucchini, and Mozzarella Burgers | sharedappetite.com

Chicken, Zucchini, and Mozzarella Burgers


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  • Total Time: 28 minutes
  • Yield: 4 Burgers 1x
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Description

Chicken burgers get a bad rap as being boring and dry, but that ends today with these Chicken, Zucchini, and Mozzarella Burgers topped with a fried egg!


Ingredients

Scale
  • 1 medium zucchini, grated
  • ¾ pound ground chicken
  • ¼ cup mozzarella, finely diced
  • 1 ½ teaspoons TABASCO Chipotle Sauce
  • 4 mini ciabatta buns (or other burger buns)
  • 4 sunny-side up fried eggs
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Place grated zucchini in a colander and sprinkle with ½ teaspoon Kosher salt. Let sit for 15 minutes to drain, then wrap zucchini in a few paper towels and wring out as much water as possible.
  2. Place zucchini in a medium mixing bowl with ground chicken, mozzarella, and Chipotle Tabasco. Season with Kosher salt and freshly ground black pepper. Mix until fully comined and form into 4 patties. Refrigerate for several hours (up to overnight) or place in freezer for 1-2 hours to help patties firm up.
  3. Preheat grill over medium heat and lightly oil grill grates to prevent burgers from sticking. Grill burgers for 4-5 minutes per side, until golden brown and cooked through.
  4. Place burgers on buns and top with a sunny-side up eggs. Squirt some extra Chipotle Tabasco on your burgers for a spicy bite. Devour immediately.

Notes

*squeezing out excess moisture from zucchini is very important to keep patties together.
*make sure your grill grates are oiled and don't get all worried if the cheese starts oozing out a bit while cooking.
*make sure to use the Chipotle Sauce variety of TABASCO.

  • Prep Time: 20 mins
  • Cook Time: 8 mins

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Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

 

Corn, Blueberry, and Halloumi Grain Salad

By Chris Cockren 4 Comments

Corn, Blueberry, and Halloumi Salad with Basil and Walnut | sharedappetite.com

This post for Corn, Blueberry, and Halloumi Grain Salad is sponsored by Schick Hydro® and Social Stars.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #MakeItEpic

Corn, Blueberry, and Halloumi Salad with Basil and Walnut | sharedappetite.comLooking for an epic creative summer side dish?  Boom.  This is it... Corn, Blueberry, and Halloumi Grain Salad with Walnut and Basil will be the hit of any party!

Well, it happened again.  Another summer vacation almost over.  There's just one short week left.  I'm totally not complaining.  Being a teacher is such a great gig and I'm almost (not really) excited to get back into the routine of things.

Although, hey, we literally have no idea what our routine is going to look like now that we also have to get a 2-month old baby up, fed, and in the car with me to get to the babysitter's (i.e. Mima!) before I go to work.  We will see how that goes...

But here's what I do know.  This creative summer side dish has been the hit salad at our house (and all family and friend gatherings) the past two months.  Asheley, who hasn't had a huge appetite at all this summer, will gladly devour a crazy big portion of it.  Like, she skips getting a serving spoon out and putting some in a bowl for herself and instead just dives right into the whole batch of it.

Corn, Blueberry, and Halloumi Grain Salad.  You are here to stay in our house... because you are epic.

Corn, Blueberry, and Halloumi Salad with Basil and Walnut | sharedappetite.comAre you a little intrigued by the corn and blueberry thing together?  You should be.  It's a magical, epic combination that I'm currently obsessed with.  Asheley and I experienced it for the first time in a pasta dish at an awesome San Francisco restaurant a couple years back... and now I've been using the flavor combo ever since.

And have you heard of halloumi cheese?  It's literally the coolest cheese on the planet.  It's the Fonzie of the cheese world.  You can grill it... and it doesn't melt!  It's got a flavor profile and texure kind of like mozzarella with a saltier bite.

Ever been to a backyard BBQ party where there are like a billion different side salads put out on the table because every guest brought their "famous whatever-they-make".   And then at the end of dinner you look at all the serving bowls and see which ones are still full (i.e. the rejects)?  Yea, this bowl is gonna be empty, because it's the shizz.  Just saying.  #truth

Corn, Blueberry, and Halloumi Salad with Basil and Walnut | sharedappetite.com

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Corn, Blueberry, and Halloumi Grain Salad


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  • Total Time: 35 minutes
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Description

Looking for an epic creative summer side dish? Boom. This is it... Corn, Blueberry, and Halloumi Grain Salad with Walnut and Basil will be the hit of any party!


Ingredients

Scale
  • 1 cup uncooked Israeli/Pearl Whole Wheat Couscous, Barley, Wheat Berries, or other like grain
  • 4 ears corn, husked
  • 8 ounces Halloumi cheese, sliced ¾" thick
  • 2 tablespoons plus ¼ cup extra virgin olive oil, divided
  • 6 ounces (½ pint) blueberries
  • ½ cup walnuts, chopped
  • 4 scallions, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons champagne vinegar
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup fresh basil leaves, cut in chiffonade style (thin ribbons)

Instructions

  1. Cook your desired grain in salted water according to package directions. Drain and let cool.
  2. Bring a large pot of salted water to a boil and cook corn for about 5-7 minutes. Remove corn from pot and set aside.
  3. Preheat grill or grill pan on medium-high heat. Rub corn with 1 tablespoon olive oil and season with Kosher salt and freshly ground black pepper. Grill, turning occasionally, until lightly charred all over, about 2-3 minutes. Transfer to a plate and let cool.
  4. Meanwhile, brush both sides of Halloumi cheese with 1 tablespoon of olive oil and grill, turning once, until grill marks appear, about 3-4 minutes. Transfer to plate and let cool.
  5. Cut corn kernels from the cob and place in a large bowl with the cooked grains. Dice Halloumi cheese and add to bowl, as well as blueberries, walnuts, and scallions.
  6. Just before serving, whisk together lemon juice, champagne vinegar, and remaining ¼ cup olive oil in a small bowl. Drizzle into salad and toss to coat. Top with chiffonade of basil and devour.

Notes

*feel free to use your favorite grain... or get all crazy and mix and match.
*I've subbed in chives for the scallions and it's equally delicious.
*can't find halloumi? How sad. Just use mozzarella instead... but don't grill it!

This recipe is slightly adapted from Bon Appetit

  • Prep Time: 15 mins
  • Cook Time: 20 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

And for all my dudes out there, don't let this Corn, Blueberry, and Halloumi Salad be the only epic thing at your summer parties this year.  You can get your epic shave on with Schick Hydro® razors and groomer. My face is feeling f-i-n-e fine thanks to these shaving tips from Schick.

schick-hydro-1

Looking For More Summer Salads?

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Two Ingredient Toasted Marshmallow Ice Cream

By Chris Cockren 2 Comments

Two Ingredient Toasted Marshmallow Ice Cream | sharedappetite.com

Two Ingredient Toasted Marshmallow Ice Cream | sharedappetite.comI can smell the campire now with this super easy Two Ingredient Toasted Marshmallow Ice Cream!  Perfect for summer or whenever the s'mores craving hits!

Guys.  I love ice cream.

Maybe a little lot too much.  But that's okay, because it's summer.  So it's okay... right?

My grocery store is pretty awesome... they stock all these small-batch artisan ice cream makers.  So naturally I feel it to be my moral obligation to try as many different pints as possible over the last month or so.  You know, so that the grocery store knows that stocking these items was a good idea. #thisiswhyimfat

But you know what I have never ever seen in the ice cream aisle?  Toasted Marshmallow Ice Cream.  Never.  And that's a travesty.  Oh the culinary horror.

And sure, I could make it from scratch like I did last summer for these Ultimate S'mores Sundaes with Candied Bacon.  But who's got time for that when you have a newborn crying up a storm?  Not this dude.  Or I could whip up my favorite dessert drink of all time... the Toasted Marshmallow Shake.  But I had a hankering for eating with a spoon, not a straw.

So then I had this genius idea.  I recently heard on some cooking show that you can rechurn  melted ice cream.  So then I thought... how about I intentionally melt some good-quality vanilla ice cream, give it a quick blend with toasted marshmallow fluff, and then rechurn it for some frozen toasted marshmallow goodness?

Boom.  The easiest, simplest, foolproof... Two Ingredient Toasted Marshmallow Ice Cream.

And the best part?  You totally can tell everyone that you made ice cream.  They don't need to know your little secret 😉

Two Ingredient Toasted Marshmallow Ice Cream | sharedappetite.com

Chris, can I take this technique and apply it with any flavor I want?  That's a great question... and the answer is yes.  You can melt any flavor ice cream you want and modify it to your liking.  The possibilities are as vast as your imagination... which, by the way, makes this a great little project to do with your kiddies too!

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Two Ingredient Toasted Marshmallow Ice Cream | sharedappetite.com

Two Ingredient Toasted Marshmallow Ice Cream


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  • Total Time: 20 minutes
  • Yield: 4 Servings 1x
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Description

I can smell the campire now with this super easy Two Ingredient Toasted Marshmallow Ice Cream! Perfect for summer or whenever the s'mores craving hits!


Ingredients

Scale
  • 2 pints good-quality vanilla ice cream
  • 2 cups marshmallow fluff

Instructions

  1. Defrost (i.e. melt) ice cream in refrigerator overnight.
  2. Preheat broiler and spray a parchment lined baking tray with nonstick spray. Spread marshmallow fluff in a thin, even layer and broil until golden brown and toasted all over.
  3. Immediately place melted ice cream and toasted marshmallow fluff in a blender and process on high speed until marshmallow fluff is well incorporated. Refrigerate mixture until very cold, at least a few hours up to overnight.
  4. Churn ice cream according to the manufacturer's directions on your ice cream maker and then freeze until ready to devour. Serve with graham crackers and hot fudge to become a legend among family and friends.
  • Prep Time: 15 mins
  • Cook Time: 5 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Two Ingredient Toasted Marshmallow Ice Cream | sharedappetite.com

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S'mores Graham Cracker Toffee Bark

By Chris Cockren 5 Comments

This post for S'mores Graham Cracker Toffee Bark is sponsored by Dixie Crystals.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

smores-graham-cracker-toffee-bark-1 copySkip the camfire and get your s'mores fix with this super easy entertaining 5-ingredient summer dessert for S'mores Graham Cracker Toffee Bark! 

I'd like to meet the person that invented the s'mores.  Like, it's a pretty amazing combination.  Simple, but magical.

The only drawback?  Sometimes you want a s'mores right this second and don't want to have to build a fire or get the grill going just to get your fix.  Know what I mean?  Boom.

S'mores Graham Cracker Toffee Bark.  All the flavor of a s'mores, but better... because it's already made and waiting for you to take a bite.  Heck to the yes.

Better yet?  You only need 5 ingredients to make this ridiculously awesome summer easy entertaining dessert happen.  FIVE INGREDIENTS.

smores-graham-cracker-toffee-bark-1Going to a backyard BBQ?  Make this.

Hosting a party and don't have a lot of time to prep?  Make this.

Looking for a budget friendly summer dessert?  Make this.

Have a pulse?  Uhm, make this.

Bottom line, you need this in your life.  It's hands down one of my favorite concoctions of the summer.  Just make sure that if you live somewhere kinda warm, you store it in the fridge and take it out a few minutes before serving.

s'mores-graham-cracker-toffee-bark-1And listen, no one needs to know if you decide to keep all this bark for yourself and not bring it to that party.  I totally get it 😉

s'mores-graham-cracker-toffee-bark-5Want to make this super easy S'mores Graham Cracker Toffee Bark?  The answer to that question needs to be yes, by the way.

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S'mores Graham Cracker Toffee Bark


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  • Author: Chris Cockren
  • Total Time: 25 minutes
  • Yield: 20-25 Pieces 1x
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Description

Skip the campfire and indulge in this easy 5-ingredient dessert recipe for S'mores Graham Cracker Toffee!


Ingredients

Scale
  • 14-16 sheets graham crackers
  • 1 cup light brown sugar  
  • ½ cup (1 stick) unsalted butter
  • Large pinch Kosher salt
  • 2 cups semisweet chocolate chips, plus more for garnish if desired
  • 3 ½ cups mini marshmallows

Instructions

  1. Preheat oven to 350°F.
  2. Line a baking tray with a silicone baking mat or parchment paper sprayed with nonstick cooking spray. Lay sheets of graham crackers on baking tray next to one another in a tight, single layer.
  3. In a small saucepan over medium heat, bring butter, light brown sugar and Kosher salt to a boil, stirring occasionally. Let cook for 1 minute, stirring constantly, until the sugar is dissolved and very little grit remains.
  4. Pour liquid toffee over graham crackers and quickly spread in an even layer with a spatula.  Imperfections will smooth out a bit in the oven. Bake for approximately 5-6 minutes, until the toffee is bubbling all over.
  5. Remove from oven and immediately spread chocolate chips over bubbling toffee. Let sit for 1 minute to melt, then smooth into an even layer. Top with mini marshmallows, and broil until toasted and golden brown. Remove from oven.
  6. If desired, melt a little bit more chocolate and drizzle over marshmallows as garnish. Let cool completely (placing the baking tray in the refrigerator will speed up this process) and then cut into small pieces. Can be stored at room temperature in a cool, dry place or in the refrigerator.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

s'mores-graham-cracker-toffee-bark-7

S'mores Graham Cracker Toffee

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Meet Olivia!

By Chris Cockren 7 Comments

olivia-madison-3 copyMeet Olivia.  7.1.15.  9 pounds - 5 ounces. 21 inches.

This welcome is long overdue.  You've been asking to see some photos of the little munchkin for awhile.  And I kept meaning to write this in my free time.  But as every parent reading this understands (you might actually hear them laughing through the screen), free time is a faint memory of their before-kids-past.

I'm totally not complaining though.  We prayed for our little miracle for 3 years.  It wasn't an easy journey (and for those that want to know more about our struggle with infertility, Asheley wrote an article for a blog here.)

Everyone kept telling us throughout Asheley's pregnancy that having kids was the most rewarding thing in their lives and that everything was about to change...

Yes, it's hard.  Why won't you just go to sleep?!  Why are you crying?!  What do you want?!?!

Yes, we constantly are worried and are nervous.  What was that sound she made?!  She's spitting up a lot... is she okay?  She's sleeping a lot, what's wrong?  Should we call the peditrician?!  I know... but hey, we're first time parents.  If God blesses us with a 2nd child (no rush on that one God... we're good for now haha), I'm sure things will be much different in the worry department.

Yes, it's amazing.  A new part of my heart is now alive for the very first time.  There is a love so deep, so unexplored before now.  With every smile, every little coo, every glance at our beautiful little baby, I'm so filled with love.

olivia-madison-2 copySide note.  People who do newborn photography... big props to you.  It's SO different than photographing food and engagements/weddings!  I thought it would be easy to scrunch her up into a pose.  Nope.  I thought she would sleep easily and cooperate fully when I wanted to photograph her.  Nope.

At least got a few quick photos of our baby girl 🙂

olivia-madison-1 copy--------------------------------

Here are some favorite photos from Olivia.  I'll let her take over from here...

oliviaTop Left: One of the cuter sonogram photos of me! (let's be honest... a lot of the sono photos look like I'm a baby alien).  NOT flattering.  This one I at least look like a little gummy bear 🙂

Top Right: Oh hey guys, I'm born!  Look how chubby I am!  When I came out the doctor turned to mommy + daddy and said Whoaaaaa... this is a big one!

Bottom Left: I'm not a chubby baby anymore... but don't worry, mommy is feeding me plenty 🙂

Bottom Right: one of mommy + daddy's favorite photos of me.  They told me we were going to Brooklyn for Smorgasburg and I got so excited!

chris+olivia copyDaddy says I make faces like he did when he was a baby.  His mommy (my Mima!) sent me this photo of him... look at the side-by-side comparison!  I'm definitely a daddy's girl!

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Daddy thinks he's funny.  He's not.  Okay, he is.  And I love him a lot.  Every morning we have daddy-daughter time (mommy is NOT a morning person), and daddy loves to take silly selfies with me.  He's always trying to copy me.  It's okay for now, but he better learn to cut it out when I get older.

20150812_102151(0) copyLOVE bathtime!  I'm a happy baby sitting in my little tub.  Daddy is in charge of drying me off after... he does a pretty good job.

daddy-31-bday-1 copyIt was daddy's birthday a few weeks ago!  We're not going to talk about the several hours I screamed my face off while he was trying to enjoy his birthday dinner.  I apologized about that... I was just a really cranky girl and was very gassy.  But by the time cake came out, I calmed down and Mima was able to snap a great family moment.  Don't we all look happy?!

We are 🙂

olivia-madison-4 copyThank you all so much for all your positive thoughts, prayers, encouragement, and well wishes throughout Asheley's pregnancy and the birth of our baby girl!  We are so grateful!  

Chris, Asheley, + Olivia

Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta

By Chris Cockren 3 Comments

Grilled Summer Vegetable Flatbread with Blueberry + Lemon Ricotta | sharedappetite.com

This recipe for Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta is sponsored by Flatout Bread.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Grilled Summer Vegetable Flatbread with Blueberry, Bacon, + Lemon Ricotta | sharedappetite.comLooking for a creative weeknight dinner that's bold on flavor and light on the waist? Boom. Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta.

I always thought I was a pretty productive person.  Full time teacher.  Running this blog.  And of course staying busy with all things related to co-owning a wedding photography studio.  But man.  I gotta tell you.  This baby.  She's helping me take my productivity to a whole new level.

A full day to accomplish one or two things is now replaced with hurry up and get it done while the baby napping.  But oh wait... Olivia has decided not to nap.  Or she decided to just close her eyes for like 10 minutes.  Ohhhhhh daddy, you had a plan for today?  Well I just called an audible.  Welcome to parenthood.  

Luckily I have an amazing wife that gives me time every day to get some work done.  Asheley, you're awesome.  And an awesome wife deserves someone to cook up dinner for her.  Quickly, of course, considering we have a very tiny window to eat in between nursing, burping, changing, crying, and all the other unexpected joys of having a newborn 🙂

Thankfully this time of year, the grill is always open for business and summer produce is rocking.  Boom.  Instant kick-donkey dinner... Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta.

Grilled Summer Vegetable Flatbread with Blueberry, Bacon, + Lemon Ricotta | sharedappetite.comSo if you are thinking... Chris, this sounds amazing except for the blueberries, you need to just trust me already and try it.  I've been adding blueberries to savory dishes a bunch lately, and it's pretty darn extraordinary.  I learned the tip after having an amazing pasta dish with corn and blueberry at Flour + Water in San Francisco a few years ago.  It was magical.

And sure, you could make this vegetarian by leaving out the bacon... but no.  Bacon is amazing.  Case in point, check out this meme.

I always judge the quality of a meal by how much Asheley leaves on the plate.  She is pretty consistent with leaving a little bit on the plate usually... but when it's licked clean, I know I hit on a gem of a recipe.  Well, winner winner chicken flatbread dinner, this Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta was a heck of a success.

Grilled Summer Vegetable Flatbread with Blueberry, Bacon, + Lemon Ricotta | sharedappetite.com

And with Flatout Artisan Thin Pizza Crust on hand, this dinner was extra easy, quick, and light on the waist.  A quick snack or meal is always nearby with Flatout Flatbread.  Hellow wraps, pinwheels, and pizza! And bonus, they are a good source of fiber, have 7g of fiber, and are all 130 calories or less!

Want to try Flatout Artisan Thin Pizza Crust?  Get it cheaper with this $.50 off coupon!

Grilled Summer Vegetable Flatbread with Blueberry, Bacon, + Lemon Ricotta | sharedappetite.com

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Grilled Summer Vegetable Flatbread with Blueberry + Lemon Ricotta | sharedappetite.com

Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 25 minutes
  • Yield: 4 Servings 1x
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Description

Looking for a creative weeknight dinner that's bold on flavor and light on the waist? Boom. Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta.


Ingredients

Scale
  • 4 Flatout Artisan Thin Pizza Crusts
  • 8 strips bacon, cooked until crispy and chopped into bite-sized pieces
  • 2 ears corn, husk and silk removed
  • 1 ½ cups cherry tomatoes
  • 2 zucchini, sliced about ¼" thick
  • 1 medium onion, sliced about ¼" thick
  • 1 cup blueberries
  • 1 cup ricotta
  • 1 lemon, juiced
  • 1 cup mozzarella, torn into bite-sized pieces
  • Handful fresh basil, thinly sliced
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Boil corn in salted water for about 5-7 minutes. Remove and set aside. Meanwhile, preheat grill or grill pan on medium heat.
  2. Grill corn on all sides for a couple minutes, until grill marks are achieved. Grill zucchini and onion slices until tender, about 5-8 minutes. During the last minute of cooking, add cherry tomatoes to the grill (to avoid them falling through the grates, you can skewer them or wrap in aluminum foil). Briefly add pizza crusts to grill to toast. Cut grilled zucchini and onion into bite-sized pieces. Remove corn kernels and discard the cobs.
  3. In a small bowl, combine lemon juice with ricotta. Season with Kosher salt and freshly ground pepper.
  4. Spread each pizza crust with ¼ cup of the lemon ricotta in an even layer. Top with grilled zucchini, onion, corn, and cherry tomatoes. Add bacon, blueberries, and mozzarella. Sprinkle with basil and drizzle with extra virgin olive oil. Season with Kosher salt and freshly ground pepper as desired. Devour immediately.
  • Prep Time: 10 mins
  • Cook Time: 15 mins

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Grilled Summer Vegetable Flatbread with Blueberry, Bacon, + Lemon Ricotta | sharedappetite.com

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Spicy Roasted Pineapple and Avocado Bacon Burger

By Chris Cockren

Spicy Roasted Pineapple + Avocado Bacon Burgers | sharedappetite.com

This recipe for Spicy Roasted Pineapple and Avocado Bacon Burger is sponsored by Cayman Jack.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Spicy Roasted Pineapple + Avocado Bacon Burgers | sharedappetite.comTime to bump up that boring backyard bbq menu with a creative burger to make your party epic?  Boom... Spicy Roasted Pineapple and Avocado Bacon Burger!  

The summer here in NY has been pretty mild so far.  Most days in the 80s.  Comfortable.  Beautiful.  Is this how you California dwellers feel, like, all the time? #notjealous #okaymaybealittle

But this week's different.  It's officially a heat wave here in NY.  Temperatures are above 90 every day this week, which, by itself isn't a terrible thing.  But add in this ridiculous humidity and you have a recipe for one over-heated, over-cranky, over-weight dude.

But it's also weeks like this that I'm reminded... it's summer!  And summer is a beautiful thing.  Especially when you are a teacher and don't have to work.  So what's a guy to do for lunch on a random weekday afternoon?  Cook up something pretty darn fantastic, that's what.  And I know what's gonna totally hit the spot and help me beat this crazy heat.  This Spicy Roasted Pineapple and Avocado Bacon Burger... with a side of an ice cold margarita.

Hello, summer.  I'm winning.

Spicy Roasted Pineapple + Avocado Bacon Burgers | sharedappetite.comNow you can feel free to cook your burger however you darn well please.  That's your call and I'm not gonna mess with your burger cooking method.  We all have our ways.

But Tyler and I have a new personal favorite way.  Sous-vide.  That's right, we cook our burgers in a temperature-controlled water bath thanks to our immersion circulator.  All it takes is a quick 15 minutes at 62-65°C and then a quick sear in a cast iron skillet, on the grill, or with our pyrotechnic friend the blowtorch.  The burgers are beyond juicy and cooked absolutely perfect every single time.

What you can't mess with, though, are these killer toppings.  We're talking thick-cut bacon.  Fresh juicy pineapple that's been caramelized with chili powder in the bacon fat.  And, of course... you always need some avocado in our house (Asheley = obsessed).

Spicy Roasted Pineapple + Avocado Bacon Burgers | sharedappetite.comAnd hey, if you want to really embrace summer, you need a margarita in that hand.  No, no... put that blender away.  Nope, no shaker necessary.  All you have to do is reach into the fridge and grab some ready-to-serve, hand-crafted Cayman Jack margaritas.

What, what?  You don't have any in yo' fridge?  Oh, the travesty.  You need to Find Cayman Jack.

You know what's pretty epic about these margaritas?  They use premium ingredients.  And like we all know... greatness in any meal starts with premium ingredients.  They use 100% Blue Agave Nectar.  Pure Cane Sugar.  And get this... organic key limes!  There are no chemicals, corn syrup, or other gross garbage that so many other ready-to-serve margaritas contain.

With all that premium goodness, I know it's going to pair like a boss with my Spicy Roasted Pineapple and Avocado Bacon Burger.

Goodbye heatwave.  Hello summer refreshment.

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Spicy Roasted Pineapple + Avocado Bacon Burgers | sharedappetite.com

Spicy Roasted Pineapple and Avocado Bacon Burger


  • Total Time: 25 minutes
  • Yield: 4 burgers 1x
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Description

Time to bump up that boring backyard bbq menu with a creative burger to make your party epic? Boom... Spicy Roasted Pineapple and Avocado Bacon Burger!


Ingredients

Scale
  • 4 burgers
  • 4 hamburger buns
  • 8 slices thick-cut bacon
  • 8 slices fresh or canned pineapple*
  • 2 avocados
  • 1 lime, juiced
  • Chili powder
  • Kosher salt
  • Sriracha Mayo (recipe below)

for the Sriracha Mayo

  • ½ cup mayonaisse
  • 1 and ½ tablespoons sriracha
  • ½ teaspoon sugar
  • Pinch Kosher salt and freshly ground black pepper

Instructions

  1. Cook bacon in a large skillet over medium-low heat until crispy. Set aside to a paper towel lined plate to drain until ready to serve. Reserve 2 tablespoons of the bacon grease in the skillet, discarding the rest.
  2. Sprinkle pineapple slices generously with chili powder. Cook pineapple over medium/medium-high heat in the skillet with bacon grease for approximately 2 minutes per side, or until pineapple gets slightly golden brown and caramelized. Remove pineapple from skillet and set aside.
  3. Mash avocado with a fork in a small bowl with ½ of lime juice and a sprinkle of Kosher salt. You want a chunky texture, so don't go crazy. Taste and add remaining lime juice if desired.
  4. Cook burgers as desired. Place on buns and top with bacon, spicy pineapple, mashed avocado, and sriracha mayo. Devour immediately, preferably with something cold to drink in hand.

for the Sriracha Mayo

  1. Combine all ingredients in a small bowl. Can be made up to a couple days ahead of time and refrigerated until ready to serve.

Notes

If using canned pineapple slices, make sure to buy the one in its own juices (not heavy syrup) and drain pineapple before cooking.

  • Prep Time: 10 mins
  • Cook Time: 15 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Spicy Roasted Pineapple + Avocado Bacon Burgers | sharedappetite.comFollow Cayman Jack: Facebook | Twitter | Instagram

Need More Burgers?

Korean Kimchi Burger

Korean Kimchi Burger | sharedappetite.com

The Fat Tyler

Favorite Recipes of 2014 | sharedappetite.com

Stuffed Jalapeno Popper Bacon Cheeseburger

stuffed-jalapeno-popper-bacon-cheeseburger-6

Copycat Dallas Burger

Copycat Dallas Burger

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

Blueberry Margarita Sorbet

By Chris Cockren 7 Comments

Blueberry Margarita Sorbet | sharedappetite.com

This post for Blueberry Margarita Sorbet is sponsored by Dixie Crystals.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Blueberry Margarita Sorbet | sharedappetite.comThis Blueberry Margarita Sorbet is a refreshing summer dessert treat with an adult twist. If you prefer, you may omit the tequila and salt for plain Blueberry Sorbet.

What the heck.  How is it the end of July already.

Okay, I'm going to try not thinking about it.  Let's watch some TV to get my mind off of... oh come on with these back to school commercials!

Those back to school commercials are what gives us teachers nightmares all August 😉  But hey, summer is only ½ over... so it's time to live it up.  And by live it up, I mean catch up on DVR'd shows while bouncing Olivia in my arms hoping for the love of all things good and decent in this world that she will go to sleep and stay asleep for a couple hours.  #parenthood

Speaking of Olivia.  She's awesome.  Asheley and I are totally in love.  It's so great having the entire summer off all together.

Asheley is extra excited that she can finally eat and drink some of the finer things in life again now.  Soft cheeses.  Hot dogs . Sushi.  And of course... alcohol.  So when I was making this bold and vibrant sorbet, I said what the heck.  Let's get crazy.  Let's live the wild life with reckless abandon.  Let's spike this Blueberry Margarita Sorbet with tequila.  Boom.

Blueberry Margarita Sorbet | sharedappetite.com

Making sorbets are super easy to put together, and so satisfying in the summer heat.

Like... get ready for this, I even sometimes prefer a big, vibrant sorbet over ice cream ::gasp!!:: on a hot, sunny day.  I know.  I said it.

Get the recipe for this Blueberry Margarita Sorbet over at Dixie Crystals!

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Blueberry Margarita Sorbet | sharedappetite.com

Blueberry Margarita Sorbet


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  • Author: Chris Cockren
  • Total Time: 20 minutes + 3 hours to freeze
  • Yield: 4 servings 1x
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Description

This Blueberry Margarita Sorbet is a refreshing summer dessert treat with an adult twist. If you prefer, you may omit the tequila and salt for plain Blueberry Sorbet.


Ingredients

Scale
  • 4 cups blueberries (about 2 pints)
  • ½ cup sugar
  • ½ cup water
  • 1 ½ tablespoons fresh lemon juice
  • 1 tablespoon tequila
  • Pinch Kosher salt

Instructions

  1. Bring sugar and water to a boil over medium-high heat in a small saucepan. Simmer briefly, stirring until the sugar is fully dissolved. Remove from heat and let cool completely.
  2. In a blender, combine blueberries with ½ cup of the sugar syrup until very smooth. Strain mixture through a fine mesh sieve, pushing liquid through with a spatula or spoon. Discard solids.
  3. Stir in lemon juice, tequila, and a small pinch of salt. Cover and refrigerate until well chilled, at least a few hours or up to overnight.
  4. Remove sorbet mixture from refrigerator and quickly whisk until smooth. Churn sorbet in your ice cream maker according to the manufacturer's directions. Transfer sorbet to a freezer-safe container, tightly seal, and freeze until ready to serve.
  5. Allow sorbet to soften briefly to help with scooping and for best texture.
  • Prep Time: 20 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Blueberry Margarita Sorbet | sharedappetite.com

Need More Dessert Inspiration?

The Ultimate S'mores Sundae with Candied Bacon

ultimate smores sundae homemade toasted marshmallow ice cream and candied bacon

Peach Blueberry Margarita Popsicles

Favorite Recipes of 2014 | sharedappetite.com

Sweet Corn Ice Cream with Caramel-Candied Bacon

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Bacon Mexican Street Corn Hot Dogs

By Chris Cockren

Bacon Mexican Street Corn Hot Dogs | sharedappetite.com

This is a sponsored conversation written by me of behalf of Ball Park® brand. The opinions and text are all mine, as is the recipe for Bacon Mexican Street Corn Hot Dogs.

Bacon Mexican Street Corn Hot Dogs | sharedappetite.comElevate your backyard BBQ game this summer with a serious hot dog upgrade... Bacon Mexican Street Corn Hot Dogs!

Boy has life changed these last couple of weeks.  You may have noticed that my last recipe post was over two weeks ago.  Two weeks!  That hasn't happened... ever.  It's for good reason.  A great reason.  Asheley and I have been adjusting to life with our new baby girl!

Don't you worry.  I'll be posting some photos of her soon enough.  If you follow me on Instagram, you may have already seen a sneak peek of baby Olivia 🙂

So with a new baby at home, there's been a pretty constant stream of visitors popping in and out.  Unfortunately with my current sleep deprived state, cooking for all these visitors hasn't really happened yet.  But I'm totally starting to get that entertaining itch... I was made for hosting parties.  I need to have one soon.

But we all know by now that your typical boring backyard BBQ food isn't going to cut it at a party at our house.  Plain hot dogs?  Nah.  I've been known to upgrade my dogs, like with these Bacon Wrapped Jalapeno Popper Hot Dogs.  And now there is a new creative hot dog in town.  These Bacon Mexican Street Corn Hot Dogs.  And they are darn freaking good.

Bacon Mexican Street Corn Hot Dogs | sharedappetite.com

Bacon Mexican Street Corn Hot Dogs | sharedappetite.comRoasted Corn.  Crumbled Bacon.  Cotija Cheese.  Fresh Chives.  And of course, that spicy Sriracha Mayo.  Hello beautiful, get in my belly.

These will definitely take your backyard BBQ from ordinary to extraordinary.  Boom.

Bacon Mexican Street Corn Hot Dogs | sharedappetite.comI'm totally digging these Ball Park Park's Finest frankfurters.  They are all about elevating your grilling experience from bland to bold.   They are packed with big flavors, are made with 100% beef, and are one heck of a premium hot dog.

 Take a look in your refrigerated section at the grocery store for all five flavors of Ball Park Park's Finest:  Jalapeno Cheddar, Slow Cooked Chili, Signature Seasoned, Slow Smoked Hickory, and Cracked Dijon Mustard.

And get this.  This August in NYC, Ball Park + a team of grill masters will attempt to break the world record for the longest running group BBQ at the Finest Grillathon.  YOU can join Ball Park brand in its attempt to break the Guinness World Record:

If you think you have what it takes to be part of the world-record breaking grilling team, submit a video grilling your finest hot dog creation and tell Ball Park brand all about your passion for grilling hot dogs and why you deserve a spot on the team. Enter for your chance to win here. 

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Bacon Mexican Street Corn Hot Dogs | sharedappetite.com

Bacon Mexican Street Corn Hot Dogs


  • Total Time: 25 minutes
  • Yield: Serves 8
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Ingredients

Scale
  • 8 Ball Park Park's Finest Frankfurters
  • 8 premium hot dog buns
  • 1 to 1 ½ cups grilled corn kernels
  • 6 slices bacon, cooked and crumbled
  • 1 cup crumbled cotija cheese
  • Fresh chives, finely sliced
  • Sriracha Mayo (recipe below)

for the Sriracha Mayo

  • ½ cup mayonaisse
  • 1 and ½ tablespoons sriracha
  • ½ teaspoon sugar
  • Pinch Kosher salt and freshly ground black pepper

Instructions

  1. Grill hot dogs according to package directions. Place hot dogs in buns and top with grilled corn kernels, crumbled bacon, cotija cheese, fresh chives, and sriracha mayo. Alternatively, place all ingredients out on a table and let guests DIY their hot dog. Devour immediately.

for the Sriracha Mayo

  1. Combine all ingredients in a small bowl. Can be made up to a couple days ahead of time and refrigerated until ready to serve. To achieve a drizzle, place sriracha mayo in a small ziploc bag and snip off one corner with a scissor.
  • Prep Time: 10 mins
  • Cook Time: 15 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Bacon Mexican Street Corn Hot Dogs | sharedappetite.com

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

Tropical Pineapple Coconut Sangria

By Chris Cockren 22 Comments

Tropical Pineapple Coconut Sangria | sharedappetite.com

Tropical Pineapple Coconut Sangria | sharedappetite.comCool down this summer with this refreshing Tropical Pineapple Coconut Sangria!  It's an instant party in a pitcher! 

If you've been around these parts the past handful of months, you know that Asheley and I are expecting our very first little one.  Baby girl Olivia was due this past Sunday.  Apparently she's stubborn and is enjoying her current stay a little too much.  So after our latest sono appointment just the other day, our doctor has decided to evict her... apparently she's getting a bit chubby (a true sign that's she's my daughter).

So, at this very moment that this post is live, Asheley is being induced into labor.  And no, I'm not typing this out while she's in labor.  Give me some credit.  I scheduled this sucker yesterday.  I'm right there by her side... for her to scream at, curse at, and verbally abuse however she sees fit until this baby girl safely arrives.

I don't know what it is, but almost all of our friends doing the whole baby thing recently have also had girls. So it's a good thing our little Olivia can have a baby boy friend pretty soon... it's time to celebrate my food blogging friend Zainab as she and her husband Mr. J are expecting at the end of July!  #woot

Blahnik Shower Graphic {final}

I couldn't be happier for my virtual food blogging friend, and wish you both lots of joy and happiness as you grow your family to a party of 3!  And big thanks to Alice @ Hip Foodie Mom and Allie @ Baking A Moment for getting this virtual baby shower organized!  You ladies are the best!

For those of you that know Zainab, she is obsessed with tropical flavors.  Now, I know... she totally can't indulge in this Tropical Pineapple Coconut Sangria right now.  But hey, this baby boy will be here before we know it, and there will be a whole lot of summer left for Zainab to kick back with Mr. J and enjoy a glass!

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Tropical Pineapple Coconut Sangria


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5 from 1 review

  • Total Time: 10 minutes
  • Yield: Serves 4 to 6 1x
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Ingredients

Scale
  • 4 cups white wine, such as Pinot Grigio or Riesling
  • 2 cups pineapple juice
  • ½ cup coconut rum
  • 1 pineapple, cut into 1" chunks
  • 1 orange, sliced
  • 2 limes (one juiced and one sliced)
  • 2 cups Pineapple Coconut seltzer

Instructions

  1. Stir all ingredients except the seltzer in a large pitcher and refrigerate for at least 3 to 4 hours. Just before serving, stir in seltzer. Serve and enjoy,

Notes

I was able to find Pineapple Coconut seltzer at my local Fairway supermarket... the brand is Clear Choice. If you can't find it, feel free to substitute whatever tropical flavor you can find!

  • Prep Time: 10 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Tropical Pineapple Coconut Sangria | sharedappetite.com

Make sure to check out all the other tropical baby shower recipes that were created!

Blackberry Coconut Cupcakes, by Baking a Moment
Blueberry Coconut Meusli Bars, by The Spiffy Cookie
Blueberry-Ginger Coconut Cheesecake Popsicles, by Floating Kitchen
Caramel Coconut Cluster Bars, by Eats Well with Others
Chocolate Coconut Cake, by Brunch with Joy
Coconut Breakfast Pudding with Sauteed Nectarines, by Cooking and Beer
Coconut Cake, by I am Baker
Coconut Cream Pie Ice Cream, by The Recipe Rebel
Coconut Energy Bites, by The Kitchenarium
Coconut Key Lime Angel Food Cake Roll, by Flavor the Moments
Coconut Key Lime Pie Cookie Bars, by Two in the Kitchen
Coconut Key Lime Macarons, by Life Made Sweeter
Coconut, Lime, and White Chocolate Milkshake, by A Clean Bake
Coconut Pineapple Banana Smoothie, by The Bitter Side of Sweet
Coconut Pineapple Fried Rice with Shrimp, by Healthy Nibbles and Bits
Coconut Sweet Potato Muffins, by Luci's Morsels
Double Chocolate Chip Cookies with Toasted Coconut, by The Cooking Actress
Key Lime Coconut Button Sandwich Cookies, by Culinary Concoctions by Peabody
Key Lime Coconut Pound Cake, by Grandbaby Cakes
Lavender Coconut Macarons, by Broma Bakery
Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple, by A Cookie Named Desire
Mango Coconut Donuts, by Chez Catey Lou
Mango Coconut Smoothie, by Jessica in the Kitchen
Mango Summer Cake, by Keep it Sweet Desserts
Mini Coconut Cream Pies, by Hip Foodie Mom
Pina Colada Pie, by Life, Love, and Sugar
Skinny Blueberry Lime Scones, by Club Narwhal
Spiced Lentils with Toasted Coconut, by This Gal Cooks
Toasted Coconut Banana Meringue Pie, by The Sweet {Tooth} Life
Triple Coconut Rum Layer Cake, by bethcakes
Tropical Pineapple Coconut Sangria, by Shared Appetite
White Chocolate Coconut Key Lime Cookies, by Culinary Couture

Southwest Kale, Corn, and Bacon Dip

By Chris Cockren

Southwest Kale, Corn, and Bacon Dip | sharedappetite.com

This post for Southwest Kale, Corn, and Bacon Dip is sponsored by Sargento®.  As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

Southwest Kale, Corn, and Bacon Dip | sharedappetite.comThis Southwest Kale, Corn, and Bacon Dip will definitely bring an explosion of flavor to your party!  Just 10 minutes of super easy prep! 

I've always wondered what it would be like to compete on Chopped.  4 ingredients.  An insanely short amount of time.  A whole lot of pressure, knowing full well you are going to be judged by some serious chef talent.  Psshhh... piece of cake.  

Not.

But I'm always super excited to partcipate in Chopped-like challenges in the comfort of my own home.  With no time restraint.  And Asheley being the sole judge, who pretty much will eat anything and everything I make.

The challenge?  Cook up something tasty using Sargento® Chef Blends 4 State Cheddar, Kale, Bacon, and Oyster Crackers.  Boom.  Southwest Kale, Corn, and Bacon Dip.

Southwest Kale, Corn, and Bacon Dip | sharedappetite.comAre you shocked I went with a southwest spin?  I know, it's so unlike me.   That was sarcasm.  I love southwest flavors.  Heck to the yes.

And I freaking love dip.  Like, if I showed up to a party and they announced that the only food they would be serving were a smorgasbord of dips... I'd be in heaven, and the hosts would be my new best friends.

This Southwest Kale, Corn, and Bacon Dip is not only huge on flavor, it's ridiculously easy to make.  The total prep time only takes 10 minutes.  The hardest part is cooking bacon.  Yea, it's that simple.

Southwest Kale, Corn, and Bacon Dip | sharedappetite.com

Sargento® cheese has a ton of different flavors and varieties... 30 in all!  The Sargento® Chef Blends 4 State Cheddar features their Sharp Wisconsin Cheddar, Sharp Vermont Cheddar, Sharp New York Cheddar and Mild California Cheddar cheeses.  That's some cheddar overload right there!

For some cheesy inspiration, check out Sargento on Pinterest or their official website.

Want to win $10,000?  Yea, you and me both.  How about you go ahead and win this Chopped at Home Challenge... you can do it. I know it.  You know it.  Go do this.

 

Southwest Kale, Corn, and Bacon Dip | sharedappetite.com

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Southwest Kale, Corn, and Bacon Dip | sharedappetite.com

Southwest Kale, Corn, and Bacon Dip


  • Total Time: 30 minutes
  • Yield: Serves 8-10 as Appetizer 1x
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Ingredients

Scale
  • 16 ounces frozen chopped kale, thawed
  • 1 ½ cups frozen corn, thawed
  • 8 ounces bacon, cooked and crumbled
  • 1 ½ cups sour cream
  • 1 cup mayonnaise
  • 1 (8 ounce) package shredded cheddar cheese
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ancho chili powder
  • Kosher salt
  • 1 cup oyster crackers, crushed
  • 1 tablespoon butter, melted
  • Tortilla chips, for serving

Instructions

  1. Preheat oven to 425°F. Squeeze out excess moisture from thawed frozen kale by wringing out in a few paper towels.
  2. Stir together kale, corn, sour cream, mayonnaise, onion powder, garlic powder, ancho chili powder, bacon, and cheddar cheese in a medium mixing bowl until fully combined. Season with Kosher salt and spread in an even layer in a baking dish. Cook for 20 minutes, or until heated through.
  3. Meanwhile, combine crushed oyster crackers and melted butter. Remove kale dip from oven and sprinkle cracker topping in an even layer. Broil until golden, about 1 minute.
  4. Serve with tortilla chips. Devour immediately.
  • Prep Time: 10 mins
  • Cook Time: 20 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Southwest Kale, Corn, and Bacon Dip | sharedappetite.comWhat recipe would you submit to the Chopped At Home contest featuringSargento® cheese?

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

 

Bacon Wrapped Brats with Cheddar Beer Sauce and Sriracha

By Chris Cockren 3 Comments

Bacon Wrapped Brats with Cheddar-Beer Sauce and Sriracha | sharedappetite.com

This post for Bacon Wrapped Brats with Cheddar Beer Sauce and Sriracha is sponsored by Johnsonville® brats and Social Stars.  As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite! #SausageFamily

Bacon Wrapped Brats with Cheddar-Beer Sauce and Sriracha | sharedappetite.comFire up the grill and throw a legendary backyard BBQ with these Bacon Wrapped Brats with Cheddar Beer Sauce and Sriracha!  

Oh hey there Independence Day!  You're looking fine.  It's just about that time of year when us Americans get our patriotic celebration on, and I have to be honest... I'm not sure at this point what my July 4th is going to look like.

Baby girl Olivia is literally due any day now.  Actually, her official due date is tomorrow!  Asheley is hoping she's the punctual type.  The hospital bag is packed.  The car seat base is installed in my new daddy-mobile.  And Asheley is beyond ready to be able to actually move and breathe again.  Baby girl Olivia... we are as prepared and ready for you as first time parents can be (which, my guess is, not really ready at all).

So yea, it's pretty doubtful Asheley and I will be hosting a BBQ this year, but you totally need to do it up right. We will most likely be feeling the very beginnings of sleep deprivation at that point, so you need to celebrate for us.

Get your family and friends together.  Fire up that grill.  And kick your backyard BBQ up a notch.  I'm talking about these Bacon Wrapped Brats with Cheddar-Beer Sauce and Sriracha.  This is legit celebration food right here.

Bacon Wrapped Brats with Cheddar-Beer Sauce and Sriracha | sharedappetite.comI'm pretty much a fan of anything that is served up in a bun.  It's the ultimate party food... no utensils required.  And brats are perfect for pretty much any summer party occasion... cook outs, picnics, family dinners, BBQs.

And with Johnsonville® brats, you've got flavor options.  Original, Beef, New Orleans, Cheddar, Hot 'n Spicy... the list goes on and on.  You can check out their full line of flavors here.

All I know is... it's always a good idea to wrap your brats in bacon (obviously), and this combination of cheddar-beer sauce + sriracha might just become a staple condiment duo for my backyard bashes.  I'm thinking my friends are going to love slathering anything and everything with the stuff.

Bacon Wrapped Brats with Cheddar-Beer Sauce and Sriracha | sharedappetite.com

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Bacon Wrapped Brats with Cheddar-Beer Sauce and Sriracha | sharedappetite.com

Bacon Wrapped Brats with Cheddar Beer Sauce and Sriracha


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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Description

Fire up the grill and throw a legendary backyard BBQ with these Bacon Wrapped Brats with Cheddar Beer Sauce and Sriracha!


Ingredients

Scale
  • 4 Johnsonville® Beef Brats (or brat flavor of your choice)
  • 4 slices bacon
  • 4 buns
  • Cheddar-Beer Sauce (recipe below)
  • Sriracha

for the Cheddar-Beer Sauce

  • ½ tablespoon unsalted butter
  • ½ tablespoon all-purpose flour
  • 4 ounces beer
  • 6 ounces shredded cheddar cheese
  • ½ teaspoon dijon mustard
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat your grill to medium-high heat. Tightly wrap 1 slice bacon around each brat. Grill over medium-high heat, turning occasionally, until bacon is cooked through, about 8-10 minutes. Remove to a paper towel lined plate.
  2. Place bacon-wrapped brats in buns and top with Sriracha and Cheddar-Beer Sauce. Devour immediately.

for the Cheddar-Beer Sauce

  1. Melt butter over medium-low heat in a small saucepan. Add flour and stir, cooking for 1 minute. Add beer and stir to fully incorporate, letting it simmer until a thickened mixture is formed (should leave a trail in the bottom of pan when stirred). Remove from heat and add cheese and dijon mustard, stirring until fully melted. Season with Kosher salt and pepper.

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Chocolate Covered Strawberry Eton Mess

By Chris Cockren 1 Comment

Chocolate Covered Strawberry Eton Mess | sharedappetite.com

Chocolate Covered Strawberry Eton Mess | sharedappetite.comNeed an easy entertaining summer dessert that can completely be made ahead of time?  Boom... this Chocolate Covered Strawberry Eton Mess is your answer.  

Guess what happens when you do a Google search for meringue, strawberry. and whipped cream?  Apparently you find out that there is a dessert called Eton Mess.  Thanks Google, for always teaching me something new.

Quick history lesson for ya... also thanks to the Google.  Eton Mess is a traditional English dessert that all started at England's Eton College.  I'm not one that usually jumps for joy at English food (yawn... boring!), but those guys across the lake actually got something right with this sweet bundle of summer joy.

I'm all about this Chocolate Covered Strawberry Eton Mess.  It's the epitome of a make-ahead easy entertaining summer dessert.  And it's darn tasty.

Chocolate Covered Strawberry Eton Mess | sharedappetite.comSo with the traditional Eton Mess, you usually mix together strawberries, broken meringues, and whipped cream into one big mess of a dessert.

Born at Eton College.  Mixed together into a mess of a dessert.  Eton... Mess... Eton Mess.  Get it?  Good.

But here's the deal.  We're not just going to mix everything together and slop it in a bowl.  Our summer parties are way too epic for that, right?  We need the presentation to be just as legit as the flavors happening in the bowl.

So we are going to layer this Chocolate Covered Strawberry Eton Mess like a boss.  A fluffy bed of homemade whipped cream.  Some freshly chopped strawberries.  A healthy dose of shaved dark chocolate.  Those beautiful broken-up homemade chocolate chip meringues.  And one heck of a garnish... a chocolate covered strawberry.

Dessert just got a major upgrade.

Chocolate Covered Strawberry Eton Mess | sharedappetite.com

You can find this recipe for Chocolate Covered Strawberry Eton Mess over at Safest Choice Eggs!

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Chocolate Covered Strawberry Eton Mess | sharedappetite.com

Chocolate Covered Strawberry Eton Mess


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  • Author: Chris Cockren
  • Total Time: 1 hour
  • Yield: 4 servings 1x
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Ingredients

Scale

Chocolate Chip Meringue

  • 4 Davidson's Safest Choice® pasteurized egg whites
  • ½ teaspoon cream of tartar
  • 1 cup granulated sugar
  • ½ cup finely chopped dark chocolate

Whipped Cream

  • 1 c heavy cream
  • 2 Tbsp powdered sugar
  • ½ tsp vanilla extract

Eton Mess

  • 2 cups fresh strawberries, diced
  • ¼ cup granulated sugar
  • ⅛ teaspoon vanilla extract
  • ½ cup finely chopped dark chocolate
  • 4 - 6 chocolate covered strawberries, for garnish

Instructions

Chocolate Chip Meringue

  1. Preheat oven to 275°F. In the bowl of a stand mixer, beat egg whites until frothy and soft peaks form. Add cream of tartar and continue to beat, adding in sugar 1 tablespoon at a time until all sugar has been incorporated. Scrape down the sides of the bowl with a spatula as needed. Meringue is done when peaks are stiff, hold their shape, and no grit is felt from the sugar. Gently fold in finely chopped chocolate.
  2. Line 2 baking sheets with parchment paper or nonstick baking mats. Drop meringues by the spoonful (about 2 tablespoons in size each) onto the baking sheets. Bake for 40-50 minutes, or until the meringue easily peels away from the parchment paper. Cool completely on a wire rack.
  3. Meringues can be stored in an airtight container for several days.

Whipped Cream

  1. In the bowl of a stand mixer, beat together heavy cream, powdered sugar, and vanilla extract. To avoid splashing, start on a lower speed and increase speed as cream mixture begins to take shape. Beat until desired stiffness. If not using right away, cover and place in the refrigerator. It will keep for several hours, and just might need a quick whip with a whisk to regain some shape.

Eton Mess

  1. Combine strawberries, sugar, and vanilla extract in a small mixing bowl. Let sit for approximately 15-30 minutes to allow macerating.
  2. Break 8-12 meringues by hand. A good variety of big and small pieces creates good texture in the dessert.
  3. Layer approximately ½ cup whipped cream in each bowl. Top with a few spoonfuls of macerated strawberries, and a generous sprinkling of dark chocolate and crushed meringues. Top with a chocolate covered strawberry and serve.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

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Grilled Peach, Corn, and Basil Flatbread with Balsamic Glaze

By Chris Cockren 9 Comments

Peach, Corn, + Basil Flatbread with Balsamic Glaze | sharedappetite.com

This post for Grilled Peach, Corn, and Basil Flatbread with Balsamic Glaze is sponsored by Flatout Bread.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Peach, Corn, + Basil Flatbread with Balsamic Glaze | sharedappetite.comBrighten up your summer eating with this healthy Grilled Peach, Corn, and Basil Flatbread with Balsamic Glaze!  

There are just 7 school days standing between me and summer vacation.  Just 7 days before turning that morning wake-up alarm off and enjoying the sole responsibility of relaxing all day, every day.  Oh wait... that's right.  Baby Olivia is due to arrive in just over a week.

Looks like I'll be waking up to a different kind of alarm clock this summer.  And will be enjoying my summer relaxation time in a very different way.

And honestly, I can't wait.  #excited #terrified

But one thing that I won't comprise on this summer... flavor.  I wait all year long for these few months of fresh produce overload.  When fruit bursts with juicy goodness.  When I just need to take a few steps outside to grab some fresh herbs from our patio planters.

Ah, summer.  You are awesome.  Especially when you give me legit eats like this Grilled Peach, Corn, and Basil Flatbread with Balsamic Glaze.  Heck to the yes.

Peach, Corn, + Basil Flatbread with Balsamic Glaze | sharedappetite.comGuys.  Grilled peaches?  You need them in your life.  Seriously.

Throw 'em in salads.  Or in a bowl with some vanilla ice cream.  Or make one heck of a variation of the classic caprese salad... grilled peaches, fresh corn and basil, mozzarella, and balsamic glaze.

Put that all on a flatbread, and you have yourself some good summer eats.

Peach, Corn, + Basil Flatbread with Balsamic Glaze | sharedappetite.comSo can I be honest?  With our baby on the way, I've gained quite a bit of pregnancy "sympathy weight".  Not good.  The button on my jeans is currently holding on for dear life.

I'm making it my mission to start eating healthier now that summer is here, so I was super happy to try out Flatout Bread Hungry Girl Foldits... even if I'm a Hungry Guy.  They come in 100% Whole Wheat with Flax, Traditional White, and Rosemary + Olive Oil.   Best part?  All are 100 calories or less, are low in fat, and are a good source of fiber.

Of course, the Hungry Girl Foldits are perfect for burgers and sandwiches, but they also make for one super easy pizza or  creative flatbread!

Grab a coupon for Flatout Bread Hungry Girl Foldits!

Peach, Corn, + Basil Flatbread with Balsamic Glaze | sharedappetite.com

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Peach, Corn, + Basil Flatbread with Balsamic Glaze | sharedappetite.com

Grilled Peach, Corn, and Basil Flatbread with Balsamic Glaze


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  • Total Time: 20 minutes
  • Yield: 4 Servings 1x
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Description

Brighten up your summer eating with this healthy Peach, Corn, and Basil Flatbread with Balsamic Glaze!


Ingredients

Scale
  • 4 Flat Out Hungry Girl Foldit Flatbreads
  • 4 peaches, peeled and halved, pit removed
  • 2 ears of corn, kernels removed
  • 8 ounces mozzarella cheese, torn into bite-size pieces
  • Handful of fresh basil leaves
  • Kosher salt
  • Olive Oil
  • Balsamic Glaze

Instructions

  1. Heat 1 tablespoon of olive oil in a small saute pan. Add corn kernels and season generously with Kosher salt. Cook until tender, about 5-6 minutes, stirring occasionally. Remove from heat and set aside.
  2. Preheat grill over medium-high heat. Brush peaches lijghtly with olive oil. Grill peaches approximately 2 minutes per side, until char marks appear. Remove from grill and slice. Add flatbreads to grill and toast for 30 seconds to 1 minute per side.
  3. Stack basil leaves on top of one another and gently roll them into a cigar. Slice into thin ribbons, creating a chiffonade of basil.
  4. Top flatbreads with grilled peaches, corn, basil, and mozzarella. Drizzle lightly with olive oil and balsamic glaze. Devour immediately.
  • Prep Time: 10 mins
  • Cook Time: 10 mins

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Want a rad coupon?  Click on the image below!

Flatout Bread Coupon

Korean Kimchi Burgers

By Chris Cockren 9 Comments

Korean Kimchi Burger | sharedappetite.com

This post for Korean Kimchi Burgers is sponsored by Schick Hydro® and Social Stars.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Korean Kimchi Burger | sharedappetite.comFire up that grill and serve up some of these flavor-packed Korean Kimchi Burgers... loaded with grilled scallions, kimchi, avocado, and gochujang aioli!

This weekend is Father's Day.  Already.  Holy cow.

I can't help but wonder if this Father's Day is going to be a little different for me.  If Olivia decides to come a week early... this will be my very first Father's Day.  But that's totally up to her.  Your call Baby O.

But in any case, I'll also be celebrating my dad.  And the dude loves burgers.  Like, I'm pretty sure he would be happy eating burgers for dinner every day.  But here's the thing.  He'll only eat 'em plain.  Cheese and salt are the only two acceptable toppings.  Picky eater?  Uhm... yea.

Korean Kimchi Burger | sharedappetite.comAnd sure, there's a time and place for a purist burger.  I'm totally down with that.  But this isn't one of those times.  I mean, I'll grill up a plain cheeseburger for my dad.  That's how I roll.  Give the guys what he wants and make him happy.

But the rest of us will be indulging in some serious burger action.  We'll be giving our tastebuds something to get excited about.

We're talking cheddar cheese.  Napa Cabbage Kimchi.  Grilled scallions.  Avocado.  And a Gochujang Aioli that I'm totally addicted to.

Now that's a serious burger.

Korean Kimchi Burger | sharedappetite.com

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Korean Kimchi Burger | sharedappetite.com

Korean Kimchi Burgers


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5 from 1 review

  • Total Time: 20 minutes
  • Yield: 4 Burgers 1x
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Description

Fire up that grill and serve up some of these flavor-packed Korean Kimchi Burgers... loaded with grilled scallions, kimchi, avocado, and gochujang aioli!


Ingredients

Scale
  • 1 ½ pounds ground chuck (15-20 percent fat content)
  • 4 slices cheddar cheese
  • 1 bunch scallions
  • 2 tablespoons vegetable or olive oil, for brushing
  • Kosher salt
  • ⅓ cup napa cabbage kimchi, roughly chopped
  • 1 avocado, sliced
  • Gochujang Aioli (recipe below)
  • 4 hamburger buns, split and toasted

for the Gochujang Aioli

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons gochujang
  • ½ teaspoon garlic powder

Instructions

  1. Preheat grill to medium-high heat. Divide the meat into 4 equal patties, brush lightly with oil and season generously with Kosher salt. Cook the burgers to your liking, adding a slice of cheddar cheese to each patty during the last 1 minute of cooking. Remove from grill and let rest for 5 minutes.
  2. Meanwhile, lightly brush the whole scallions with oil and season with Kosher salt. Grill for 2 minutes (or until char marks are visible), and then flip and cook 1 more minute. Remove from grill and roughly chop, discarding the roots.
  3. Top each hamburger bun with cheeseburger, grilled scallions, kimchi, and avocado. Slather generously with gochujang aioli. Devour immediately.

for the Gochujang Aioli

  1. Mix all ingredients together in a small bowl. Can be made ahead and stored in refrigerator until ready to use.
  • Prep Time: 10 mins
  • Cook Time: 10 mins

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Korean Kimchi Burger | sharedappetite.comOf course, anytime a dude's got company coming over to celebrate a special occasion, he's gotta look good.  And that's where Schick Hydro® comes in.  With their Schick Hydro® 5 Groomer, you better believe I'm looking fine... as fine as a guy that gained a healthy amount of "sympathy weight" during Asheley's pregnancy that is.  Oops.

And hey, check out this deal.  Buy 2 participating Men's Schick or Edge products in a single transaction and get 2 Fandango Movie Tickets (up to a $20 total value)”!  This promotion runs through July 10th.  Get more informations about this groovy deal here.

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Frozen Mexican Hot Chocolate

By Chris Cockren 9 Comments

Frozen Mexican Hot Chocolate | sharedappetite.com

This post for Frozen Mexican Hot Chocolate is sponsored by Dixie Crystals.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Frozen Mexican Hot Chocolate | sharedappetite.comCool down with hot chocolate... frozen hot chocolate, that is!  This thick and creamy Frozen Mexican Hot Chocolate is spiked with cinnamon and cayenne pepper for an ultimate summer drink!

Guys.  I'm kinda freaking out a little bit.  Any day now, my life is about to change big time.  Someone is going to start calling me daddy.  Well, maybe not right away.  She'll probably just lay there... sleeping, pooping, and eating.  But you know what I mean.

I don't have the first clue about being in charge of another life.  Like, the hospital is actually going to release this little baby into my care.  Are they sure about that?  I've been trained in so many things in life.  Long division.  Works cited pages.  Conducting in multiple time signatures.  But being a father?  Nope, didn't get any classes in that growing up.

And yes, I'm totally reading up on the essentials in a few baby books.  I know all about the rainbow of poop that's in my future, and have that swaddling diagram bookmarked for future use.  But let's get real.  Reading about being a parent is very different than... being a parent.  So I'm just trusting and praying for wisdom... big time.  I'm excited.  I'm terrified.  Let's do this.

Frozen Mexican Hot Chocolate | sharedappetite.comAll that had nothing to do with this Frozen Mexican Hot Chocolate.  Sorry.  I just wanted to share.

But this Frozen Hot Chocolate?  Yes.  Just yes.  This twist on the classic drink made famous by Serendipity here in NYC has just the right amount of cinnamon and cayenne pepper for one heck of a new flavor experience.

And it's ready to drink in under 10 minutes.  Boom.

If you'd prefer your Frozen Mexican Hot Chocolate sans the Mexican part, just leave out the cinnamon and cayenne pepper.  I get it.  You're a purist.  It's all good.

Frozen Mexican Hot Chocolate | sharedappetite.comYou can grab the recipe for this Frozen Mexican Hot Chocolate over at Dixie Crystals!

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Frozen Mexican Hot Chocolate | sharedappetite.com

Frozen Mexican Hot Chocolate


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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  • Author: Chris Cockren
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
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Description

Cool down with hot chocolate... frozen hot chocolate, that is!  This thick and creamy Frozen Mexican Hot Chocolate is spiked with cinnamon and cayenne pepper for an ultimate summer drink!


Ingredients

Scale
  • 3 ounces dark chocolate
  • 2 tablespoons granulated sugar  
  • 2 ½ teaspoons hot chocolate mix
  • ½ teaspoon cinnamon, plus more for garnish
  • ¼ teaspoon cayenne pepper, plus more for garnish
  • 1 ½ cups milk
  • 2 to 3 cups ice

Whipped Cream

  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Finely chop dark chocolate into uniform pieces. Place chocolate in a medium mixing bowl and melt at 30 second intervals in the microwave on half power, stirring between each. Alternatively, melt chocolate in a double boiler over low heat on the stovetop, stirring frequently. Once chocolate is melted, stir in sugar, hot chocolate mix, cinnamon and cayenne pepper. Add in ½ cup of milk and stir until chocolate mixture is fully incorporated.
  2. Pour into blender along with rest of milk and 2 cups of ice. Blend until well combined. If a thicker consistency is desired, blend with one more cup of ice. Divide between 2 glasses and top with whipped cream. Sprinkle with cinnamon and cayenne pepper for garnish, if desired.
  3. To make whipped cream: Using an electric mixer, beat cold heavy cream with powdered sugar and vanilla extract until soft peaks form. For a thicker whipped cream, keep beating until firmer peaks form.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

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Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Frozen Mexican Hot Chocolate | sharedappetite.com

Frozen Mexican Hot Chocolate

Fresh In The Garden With Basil + $100 American Express Gift Card Giveaway

By Chris Cockren 189 Comments

Summer Gardening with Basil

Summer Gardening with Basil

We are coming up on our first summer in our new home and I couldn't be more excited!  Well, technically we moved in during the middle of summer last year, but I'm not counting that considering it was spent moving and unpacking an absurd amount of boxes (like really, how do 2 people amass so much stuff?!).  

Oh, and painting... there was a lot of painting.

Besides being super pumped about getting to enjoy our new home come this summer (i.e. epic parties need to happen), I can't wait to finally get my vegetable and herb garden started up.  One thing that made me incredibly bummed last summer was having to actually go to a grocery store to grab some fresh basil, cherry tomatoes, and the like (#firstworldproblems, I know).  I loved just walking out of our old house and BOOM... thy bounty overfloweth.

I'm still trying to plan out where would be best to get my legit new garden started up in our backyard, so I'm getting the ball rolling with the easiest type of gardening...  growing some fresh herbs in containers!

Summer Gardening with Basil

Container gardening is SO easy because you can literally just move your plants to wherever the sun is... or if my plants are spending too much time tanning, get them in some shade to recover.

There's something about having a patio full of planters growing herbs that makes me incredibly happy.  I get super pumped about the ease of getting to walk a few steps outside, grabbing a few sprigs of this or that, and giving my food a flavor punch of fresh-from-the-garden herbs.  There's no comparison in taste... stuff you grow yourself just tastes better.  #fact

And, let's just be honest.  Sprucing up the patio with fresh herbs just looks awesome.  It's instant edible decorating!

You've definitely seen Burpee Home Gardens vegetables and herbs at your local plant emporium.  It's a trusted brand in gardening and I was excited to get my hands on some quality Genovese style basil.  The stuff is  high-yielding, which is exactly what I need to sustain all those epic parties we'll be throwing throughout the summer.  We go through a lot of basil in our house during these few short months!

Summer Gardening with Basil

With our very first baby on the way (and scheduled to arrive just before the start of summer), I'm sure we'll be having plenty of family and friends wanting to stop by and meet our little miracle.  So get growing Burpee Home Gardens basil... I have big plans for you.

Make sure to check out the Burpee Home Gardens store locator to see where you can stock up on all your favorite vegetables and herbs!  And to get you started, how about a chance to win a $100 American Express Gift Card!!  Just leave a comment below letting me know what vegetables and herbs you want to grow in your garden!

Looking For Some Basil-Inspired Recipes?

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Nectarine Crostini

Red, White, and Blueberry Salad

blueberry caprese salad

Quick and Easy Creamy Tomato Basil Soup

tomato soup

Winter Caprese Salad

slow roasted tomato caprese salad    

 

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This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.

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Bacon, Egg, and Cheese Breakfast Burger

By Chris Cockren 10 Comments

Bacon, Egg, and Cheese Breakfast Burger #SausageFamily | sharedappetite.com

This post for  is sponsored by Johnsonville® and Social Stars.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #SausageFamily

Bacon, Egg, and Cheese Breakfast Burger #SausageFamily | sharedappetite.comDinner for Breakfast?  Heck yes, especially if it's one of these Bacon, Egg, and Cheese Breakfast Burgers!  And easy meal ready in under 20 minutes! 

Some people love to do the whole breakfast for dinner thing.  Personally, I don't get it.  No, I don't want pancakes for dinner.  I want them for breakfast.  With chocolate chips (obviously... because I'm five).  And I will barely consider even having an omelet for breakfast, so get that crap out of here come dinner time.

But bringing dinner to the breakfast table?  Well.  Now we are talking.   That's a movement I can get behind.

You already know my obsession with the Bacon, Egg, and Cheese combo.  Like when I put 'em in these wontons.  Or on this avocado toast.  Brussels sprout salad.  Totchos (that's tater tot nachos, for all you healthy people).  Heck, even risotto can get the bacon, egg, and cheese treatment in my house.

It was only a matter of time.  Burger, meet breakfast.  Breakfast... burger.  Specifically, a Bacon, Egg, and Cheese Breakfast Burger.  Boom.

Bacon, Egg, and Cheese Breakfast Burger #SausageFamily | sharedappetite.comDid you know that Johnsonville® is bringing some serious flavor in the burger department?  Yea, I have to admit.  I didn't either.  That is... until I grilled up two of their Cheddar Cheese and Bacon Johnsonville® Grillers this past weekend.  And that, my friends, was a start of a beautiful breakfast.

And because I'm the president of the #thisiswhyimfat campaign, I topped each burger with a thick slice of cheddar cheese, and then a generous dose of crispy bacon.  To top it off... the crown jewel.  A perfect sunny-side up egg.  #runnyyolkforlife

Bacon, Egg, and Cheese Breakfast Burger #SausageFamily | sharedappetite.comBacon, Egg, and Cheese Breakfast Burger #SausageFamily | sharedappetite.com

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Bacon, Egg, and Cheese Breakfast Burger


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5 from 1 review

  • Total Time: 20 minutes
  • Yield: 4 Breakfast Burgers 1x
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Description

Dinner for Breakfast? Heck yes, especially if it's one of these Bacon, Egg, and Cheese Breakfast Burgers! And easy meal ready in under 20 minutes!


Ingredients

Scale
  • 4 Hamburger Buns
  • 4 Cheddar Cheese and Bacon Flavored Johnsonville® Grillers
  • 4 thick slices cheddar cheese
  • 12 strips bacon, cooked to crispy
  • 4 sunny-side up eggs

Instructions

  1. Cook Johnsonville® Grillers according to package directions. During the last minute of cooking, add a slice of cheddar cheese to each burger and let melt completely.
  2. Place burgers on buns and top with a few strips of bacon and a sunny-side up egg. Top with ketchup, sriracha, or any other condiment you're into. Devour immediately.
  • Prep Time: 5 mins
  • Cook Time: 15 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Bacon, Egg, and Cheese Breakfast Burger #SausageFamily | sharedappetite.comFollow Johnsonville® on Facebook and Twitter!

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Korean Inspired Mexican Street Corn

By Chris Cockren

Korean Inspired Mexican Street Corn | sharedappetite.com

This post for Korean-Inspired Mexican Street Corn is sponsored by Weber Grills.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #QinColor @webergrills

Korean Inspired Mexican Street Corn | sharedappetite.comWant a showstopper side dish that delivers big on flavor and presentation?  Boom.  Korean Inspired Mexican Street Corn with Gochujang Aioli!

Listen.  I'm not here to toot my own horn (that's funny because I'm actually a music teacher and my main instrument is the trumpet... get it?), but I'm pretty confident in my abilities to throw a pretty kick-donkey backyard party.

I've got it pretty much down to a science.  The pool is open.  Thy drinks floweth freely.  And the food is always bountiful.  Asheley would say too bountiful.  But what can I say?  I want to make sure that everyone has plenty to eat... and just in case they all bring along a small army of friends, I'm prepared.

My favorite part of the summer party spread?  The side dishes.  LOVE side dishes.  The more, the better.  Like this indulgent Sweet Potato Bacon Salad.  Or a very patriotic Red, White, and Blueberry Salad.  Maybe a refreshing bite of this Watermelon, Feta, and Arugula Salad.  And definitely a scoop of these Pineapple Bacon Baked Beans.

And let's not even discuss my obsession with corn.  So many recipes to choose from!  Simple Corn and Basil Salad?  Maybe.  This Spicy Southwest Corn?  SO good.

And now, my newest corn obsession.  Korean Inspired Mexican Street Corn... all grilled up and slathered with Gochujang Aioli, crumbled queso fresco, fresh herbs, and a squeeze of lime.

Korean Inspired Mexican Street Corn | sharedappetite.com

Let's talk grilling.  This is a strict Weber Grill family.  Has been for a long time.  I started out with one of those sweet Weber Q Series portable grills at my very first apartment.  When we bought our house, I upgraded to one of those serious Weber Genesis Grills.  It's beyond legit!

I ended up giving my portable grill to a friend who needed one, and I have to admit... I miss it.  It was so perfect because I could easily pack it up, put it in the car, and move it to wherever the party was happening.

And then, in a series of events that is so far past coincidence and that I can only deem as pure and utter fate, I have been reunited with a portable grill... the Weber Q 1200 in Color!

It's available in 6 sweet colors and folds up for easy transporting.  Tailgating.  Camping.  Beach night.  It's all possible with Weber Q 1200 in Color.

Just don't forget the Korean Inspired Mexican Street Corn.  You won't be sorry.  It's huge on flavor and quite possibly might be my new favorite summer bbq side dish.

Korean Inspired Mexican Street Corn | sharedappetite.com

Korean Inspired Mexican Street Corn | sharedappetite.com

Korean Inspired Mexican Street Corn | sharedappetite.com

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Korean Inspired Mexican Street Corn | sharedappetite.com

Korean Inspired Mexican Street Corn


  • Total Time: 50 minutes
  • Yield: 12 Ears of Corn 1x
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Description

Want a showstopper side dish that delivers big on flavor and presentation? Boom. Korean Inspired Mexican Street Corn with Gochujang Aioli!


Ingredients

Scale
  • 12 ears corn
  • Gochujang Aioli (recipe below)
  • 1 cup queso fresco or cotija cheese, finely crumbled
  • 1 bunch chives, finely chopped
  • ½ cup parsley, finely chopped
  • 3 limes, cut into wedges

for the Gochujang Aioli

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons gochujang
  • ½ teaspoon garlic powder

Instructions

  1. 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.
  2. Meanwhile, heat grill to medium. Grill corn, turning occasionally, for 25 to 40 minutes, until corn is tender and charred in spots. It will be very fragrant, so try to resist the urge of devouring corn at this point.
  3. 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. Slather grilled ears of corn with a generous, even layer of gochujang aioli and coat with crumbled cheese. Sprinkle with chives and parsley, and serve with lime wedges. Encourage guests to use that lime and not just stare at it. Devour corn with intense ferocity.

for the Gochujang Aioli

  1. Combine all ingredients in a small bowl and refrigerate until ready to serve. Can be made a few days ahead of time.
  • Prep Time: 20 mins
  • Cook Time: 30 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Korean Inspired Mexican Street Corn | sharedappetite.com

Want to win your very own Weber Q 1200 in Color?

Boom.  Weber Grills are giving one away every week through the end of June!  And oh yea... there's a pretty sweet grand prize as well.  You can win a Weber Q in the color of your choice along with a legit trip to a colorful destination of your choice.

Enter to win here and find out where you can be heading on vacation!

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

 

 

Roasted Strawberry Jalapeno Margarita

By Chris Cockren 10 Comments

Roasted Strawberry Jalapeno Margarita | sharedappetite.com

This post for Roasted Strawberry Jalapeno Margarita is sponsored by Schick Hydro® and Social Stars.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Roasted Strawberry Jalapeno Margarita | sharedappetite.comWhen you want to bring the heat and the sweet to your next party... Roasted Strawberry Jalapeno Margaritas for the win! 

Let's talk summer beverages.  Backyard BBQs are imminent.  And staying hydrated is of the utmost importance 🙂

I wish I could say that I was a beer person.  That would be an easy solution to quench that summertime thirst.  Sadly, can't stand the stuff.  I know.  Major bummer, right?

But here it is... and I'm secure enough to say it.  I'm all about the fruity summer drinks.  Especially margaritas.  Any flavor.  Any kind.  Any time. Bring 'em on.

When you want to a get a little fancy and elevate your margarita game this summer, try serving your guests a Roasted Strawberry Jalapeno Margarita.  A little sweet.  A little heat.  A whole lot of flavor.

Roasted Strawberry Jalapeno Margarita | sharedappetite.comRoasting the strawberries brings flavor to a whole new level of caramelized goodness.  And the jalapeno infused tequila?  It'll put hair on your hair.  Seriously.  It's powerful stuff.

I only let the jalapenos hang out in their tequila bath for about thirty minutes, and it carried a legit punch of heat.  Add more infusion time at your own risk.

Speaking of putting hair on your hair, check out this pretty funny video about the retirement of an epic beard with the Schick Hydro®.  This guy reminds me of some of my friends from church.  A couple years back they all grew some epic beards and carried them around like a badge of honor.

I've never partaken in the growth of a full on beard.  I prefer my signature short goatee (so do the ladies... right Asheley 😉 ), which I can keep pretty sweet-looking with the Schick Hydro® 5 Groomer.

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Roasted Strawberry Jalapeno Margarita | sharedappetite.com

Roasted Strawberry Jalapeno Margarita


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 55 minutes
  • Yield: 2 Margaritas 1x
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Description

When you want to bring the heat and the sweet to your next party... Roasted Strawberry Jalapeno Margaritas for the win!


Ingredients

Scale
  • 1 pound fresh strawberries, hulled
  • ½ tablespoon granulated sugar
  • ½ cup silver tequila
  • 1 jalapeno
  • ¼ cup orange liqueur, like Gran Gala
  • ¼ cup fresh lime juice
  • 3 tablespoons agave syrup/nectar
  • 2-3 cups ice

Instructions

  1. Preheat oven to 375F. Place strawberries on an aluminum foil lined baking sheet in a single layer and sprinkle with sugar. Roast for 25 to 30 minutes, until the strawberries are soft and bubbling. Let cool and then scrape strawberries and juice into blender.
  2. Meanwhile, cut a jalapeno in half lengthwise and add to tequila. Let sit, undisturbed, for 30 minutes. Taste for spice level, and continue to steep with jalapenos until desired level of heat is reached. Pour tequila through a fine mesh sieve and discard jalapenos.
  3. Add jalapeno infused tequila, orange liqueur, lime juice, and agave syrup to blender and mix until well incorporated. Add ice, 1 cup at a time, until margaritas reach desired frozen consistency.

Notes

To coat the rim of your glasses with sugar or Kosher salt (or half and half if you want to go all out crazy and do that sweet and salty combo thang), simple run a wedge of lime around the rim of the glass, and then dip in sugar/salt to your heart's content.

  • Prep Time: 30 mins
  • Cook Time: 25 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Need More Margarita Inspiration?

Simple Peach Margarita

8940357123_e419db0549

Peach Blueberry Margarita Popsicles

Favorite Recipes of 2014 | sharedappetite.com

Some Inspiration From My Friends:

Spicy Pineapple Mint Juleps by Tina @ Just Putzing

Fresh Honey Margaritas by Ashley @ Cookie Monster Cooking

Mango Serrano Chili Daquiris by Nicole @ Cooking for Keeps

Cadillac Margarita Jello Shots by Naomi @ Baker's Royale

Fizzy Grapefruit Margaritas by Erin @ Well Plated

No Bake Rocky Road Cheesecake with Brownie Crust

By Chris Cockren 13 Comments

No Bake Rocky Road Cheesecake with a Brownie Crust | sharedappetite.com

This post for No Bake Rocky Road Cheesecake with Brownie Crust is sponsored by Dixie Crystals.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

No Bake Rocky Road Cheesecake with a Brownie Crust | sharedappetite.comThis No Bake Rocky Road Cheesecake with Brownie Crust  is a quick and easy dessert recipe that is perfect for backyard barbecues and summer parties! 

It's that time of year again.  Absolute, pure craziness.  Just looking at my calendar makes me tired.  Concert season is here, which means getting my elementary kiddies ready for 5 performances in the next couple of weeks.  Yes, 5.  Wedding and engagement season has officially started for us over at Ashe Photography Studio.  Oh, and then there's Olivia.  She expected to arrive towards the end of June, so I'm trying to get the nursery all ready for her!

And let's not even talk about all the yardwork that needs to be done.  I spent 5 hours yesterday weeding and mulching, and I'm only almost half way there.  I hurt in places I didn't know I could hurt.  Ugh.

There's a lot of work to be done, but a dude also needs some time to play.  And that means trying to actually enjoy this beautiful Spring weather by getting together with some friends here and there.  And that's when super quick and easy dessert recipes like this No Bake Rocky Road Cheesecake with Brownie Crust are totally key to keeping my sanity and delivering big on flavor.

No Bake Rocky Road Cheesecake with a Brownie Crust | sharedappetite.com

No Bake Rocky Road Cheesecake with a Brownie Crust | sharedappetite.comLet's talk cheesecake, shall we?  First, this brownie crust.  I mean, really, what's better than a chocolately, fudgy brownie?  Not much, but I'll tell you one thing...  a No Bake Cheesecake put on top of said brownie.  It's a thing of beauty.

And the cheesecake is literally as easy as mixing up some cream cheese, powdered sugar, melted chocolate chips, and whipped topping.  That's it.

Then the fun part... I swirled in some marshmallow fluff, then went crazy with topping this sucker with peanuts and mini marshmallows.  In Asheley's mind, you can never have too many marshmallows and peanuts on top, so don't be skimpy people.

No Bake Rocky Road Cheesecake with a Brownie Crust | sharedappetite.com

See how easy it is to whip together this No Bake Rocky Road Cheesecake with Brownie Crust over at Dixie Crystals! 

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No Bake Rocky Road Cheesecake with a Brownie Crust | sharedappetite.com

No Bake Rocky Road Cheesecake with Brownie Crust


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chris Cockren
  • Total Time: 35 minutes
  • Yield: 8-12 servings 1x
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Description

This No Bake Rocky Road Cheesecake sits on top of a fudgey brownie crust and is an easy entertaining dessert for summer parties.


Ingredients

Scale
  • 1 batch prepared brownie batter
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar 
  • ½ cup semi-sweet chocolate chips, melted
  • 1 tub (8 ounces) whipped topping
  • ½ cup marshmallow creme/fluff

Topping

  • 1 ½ to 2 cups mini marshmallows
  • ½ unsalted peanuts, roughly chopped
  • ¼ cup semi-sweet chocolate chips, melted

Instructions

  1. In a 10-inch springform pan, pour half of prepared brownie batter in a thin, even layer. Bake in preheated oven (temperature according to package directions) for approximately half of required baking time. Start checking for doneness, adding baking time in 5 minute intervals until brownies are baked through. Remove from oven and let cool completely. Feel free to bake remaining brownie batter in a separate pan for future use.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a medium mixing bowl with an electric hand mixer, beat together cream cheese and powdered sugar until well-blended and creamy. Pour in ½ cup melted chocolate chips and beat until fully combined. Add whipped topping and fully incorporate. Briefly stir in marshmallow creme/fluff by hand so streaks of marshmallow remain throughout cheesecake mixture.
  3. Pour cheesecake mixture on top of cooled brownie crust and spread into an even layer with spatula. Cover with plastic wrap and refrigerate for at least one hour. Remove from refrigerator and top with mini marshmallows, chopped peanuts, and drizzle with ¼ cup melted chocolate chips.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Spring Ravioli with Roasted Asparagus, Peas, and Lemon Butter

By Chris Cockren 15 Comments

Spring Ravioli with Asparagus, Peas, and Lemon Butter | sharedappetite.com

This post for Spring Ravioli with Roasted Asparagus, Peas, and Lemon Butter is sponsored by Kitchen PLAY and Frigidaire Professional®.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Spring Ravioli with Asparagus, Peas, and Lemon Butter | sharedappetite.comWant a quick and easy upgrade to your standard weeknight cooking?  Boom.  Spring Ravioli with Roasted Asparagus, Peas, and Lemon Butter!

Upgrades.  That's a word we typically get excited about, isn't it?  Sadly I've never been hooked up with any kind of sweet upgrades at an airport or hotel, and quite frankly, the only time I can remember getting one was like a decade ago when the guy taking my order at a fast food joint asked if I wanted to upgrade my combo to a large (yes, by the way).

But when it comes time to cook, I'm all about the upgrades.  Take weeknight dinner for instance.  No one has time to cook a serious gourmet meal after working all day, but I'm always way too excited about eating dinner to succumb to a lame, boring meal.  That's when it's all about elevating your everyday cooking at home.

Like this ravioli.  Who's got time to make fresh pasta dough on a week night?  Not this guy.  But with some store-bought ravs and some in-season flavors (hey there asparagus and peas, I'm looking at you), an upgraded weeknight dinner is a piece of freaking cake.  Mmmm, cake.

Your typical run of the mill ravioli dinner... upgraded.  Spring Ravioli with Roasted Asparagus, Peas, and Lemon Butter.

Spring Ravioli with Asparagus, Peas, and Lemon Butter | sharedappetite.comThere are few things that give me greater happiness in spring than roasting up some fresh asparagus.  Most times it doesn't even make it off the pan and into what I'm serving.  Asheley and I just attack the baking sheet and start downing the little suckers.  So basically what I'm saying is actually getting the roasted asparagus into this ravioli dish took great restraint on our parts.  You're welcome.

And sure, you could do the typical red sauce thing with your ravioli, but hey, doesn't a bright lemon butter sauce with fresh Parmigiano-Reggiano cheese sound a little more elegant and appropriate for Spring?  Bet your donkey it does.

Spring Ravioli with Asparagus, Peas, and Lemon Butter | sharedappetite.com

Spring Ravioli with Asparagus, Peas, and Lemon Butter | sharedappetite.comSo this past summer, Asheley and I moved into our new home, and one thing that really sold us on it was the kitchen.  It's pretty amazing and we totally love it.  And by we, I especially mean me.  Although she can whip up a mean chili, most of the cooking (and eating) is my domain.  So the kitchen is kind of a big deal in my book.

The previous owners did a really fantastic job updating the kitchen a handful of years ago, but let's be honest.  Even in a space that's pretty great already, don't we all dream about updating this or changing that?

Don't say it's just me.

FrigidaireHere are some things that are totally on my radar to improve the look of my kitchen and deliver performance that elevates everyday cooking (everything on this list is available at Lowe's).

  • Frigidaire 5-Burner Stainless Steel Convection Gas Range
  • Frigidaire Convertible Wall-Mounted Stainless Steel Range Hood (I need a hood.  Like, bad).
  • Frigidaire Professional French Door Refrigerator
  • Kohler Whitehaven White Farmhouse Kitchen Sink
  • Delta Cassidy Arctic Stainless Pull-Down Kitchen Faucet
  • HGTV Home by Sherwin Williams in Dovetail and/or Barcelona Beige
  • allen + roth Sable Wood Closet Shelf (hello open shelving!)
  • Ekena Millwork Wrought Iron Bracket
  • Rev-A-Shelf Swing Out Pantry Kit (woot for organization!)
  • Rev-A-Shelf 2-Tier Metal Pull Out Cabinet Basket (holy cow I can organize my pots/pans!)
  • Grace Collection Rectangle Pot Rack (I've always wanted one of those!)
  • Emser Silver Gray Natural Slate Floor Tile
  • American Olean Starting Line White Subway Wall Tile in Herringbone Pattern
  • allen + roth Vallymede Bronze Standard Multi-Pendant Light with Clear Glass Shade [OR]
  • a few of these allen + roth Brushed Nickel Mini Pendant Lights with Clear Glass Shade

Let's be honest, though.  Asheley and I have a baby on the way.  There's no way we are doing a major renovation project any time soon.  But a quick weekend update?  That's doable.  And with Frigidaire Professional® line of appliances, that's totally possible.

Take my stove, for instance.  It gets a lot of action.  Professional appliances, though, typically take up more room than the standard spaces we have in our existing kitchens.  With Frigidaire Professional® appliances, we can be legit with heavy duty, professional grade appliances that fit our current kitchen -  without having to do an entire remodel.  Boom.

Let's talk about how upgrading my kitchen with the Frigidaire Professional® Range and French Door Refrigerator would help me elevate my Spring Ravioli with Roasted Asparagus, Peas and Lemon Butter for just a second...

  • When roasting up some asparagus, I know I'm going to get even heating thanks to the PowerPlus® True Convection Bake and Roast.
  • My current stovetop takes forever to boil water.  A total drag when you're in a rush.  The PowerPlus® 18,000 BTU burner quickly boils like a champ.
  • You know what's a major bummer?  When that fresh produce you bought gets all wilted and sad-looking in the fridge.  This French Door Refrigerator preserves freshness and taste with the innovative PureAir® Ultra Filtration System.
  • Asheley and I love stainless steel, but not so much the cleaning part.  Those darn things smudge like it's their job.  Good news for us: the Frigidaire Professional® line of appliances are all available in Smudge-Proof™ Stainless Steel!

Spring Ravioli with Asparagus, Peas, and Lemon Butter | sharedappetite.com

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Spring Ravioli with Asparagus, Peas, and Lemon Butter | sharedappetite.com

Spring Ravioli with Roasted Asparagus, Peas, and Lemon Butter


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 35 minutes
  • Yield: 4 Servings 1x
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Ingredients

Scale
  • 1 package store-bought cheese ravioli
  • 1 cup frozen peas, thawed
  • 1 bunch (approximately 1 pound) asparagus
  • Olive oil
  • Kosher salt
  • ½ cup (1 stick) unsalted butter
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • ¾ cup shredded Parmigiano Reggiano cheese
  • Basil, for garnish

Instructions

  1. Preheat oven to 400°F. Break off tough ends of asparagus and arrange in a single layer on an aluminum foil lined baking sheet. Drizzle lightly with olive oil and sprinkle generously with Kosher salt. Toss to coat. Roast in oven for 20-25 minutes, until asparagus is tender but still crisp. Chop roasted asparagus into bite-size pieces.
  2. Heat butter over medium heat in a medium skillet. Add shallot and cook, stirring occasionally, until softened, about 3-4 minutes. Add garlic and cook, stirring occasionally, for 1 minute. Using a microzester, zest lemon and add, along with juice of the lemon, to skillet. Season with Kosher salt and cook for 2-3 minutes. Remove from heat and strain through a fine mesh sieve. Discard solids and return lemon butter sauce to skillet. Stir in ½ cup of the shredded Parmigiano Reggiano cheese.
  3. Meanwhile, bring a large pot of water to a boil. Season generously with Kosher salt and cook ravioli according to package directions. Drain ravioli and add to skillet with lemon butter sauce, along with peas and roasted asparagus. Toss to coat.
  4. Divide between 4 bowls and top with remaining Parmigiano Reggiano cheese and basil. Devour.
  • Prep Time: 10 mins
  • Cook Time: 25 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Check out Frigidaire and Lowe’s on social media:

Frigidaire @Frigidaire on Pinterest, Facebook, Twitter

Lowe’s @Lowes on Pinterest, Facebook, Twitter

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