Baked Beet Chips with Avocado and Goat Cheese Dip {Food Matters Project}

Baked Beet Chips
3-4 large beets
2 tbsp extra virgin olive oil
1 tsp kosher salt and pepper

Preheat the oven to 350. Using a mandolin or a sharp knife, slice the beets into thin slices.  Toss with the olive oil, sprinkle with salt and pepper, and lay into one layer on a baking sheet.  Bake for 15-20 minutes until crisp.  Cool on a wire rack until completely cool.

Avocado and Goat Cheese Dip
1 large avocado
2 tbsp fat free sour cream 
2 oz of goat cheese
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Cajun seasoning 
1 tsp lemon juice
salt and pepper to taste

Combine all ingredients in a bowl and mix until well combined.

CRISPY EDAMAME

• 1 (12 ounce) package frozen shelled edamame (green soybeans)
• 1 tablespoon olive oil

• 1/4 cup grated Parmesan cheese
• salt and pepper to taste

• 5 mins
• COOK
  15 mins
• READY IN
  20 mins

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
2. Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
3. Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

TOMATO BRUCHETTA

Bruchetta
Recipe by Our Best Bites

2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove
optional- fresh mozzarella cheese

Preheat oven to 400 degrees.

Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine.  Add basil and gently toss to distribute.  Give it a taste and add additional salt and pepper if necessary.  Cover and chill.

Slice baguette into half inch slices and place on a baking sheet.   Drizzle or brush some olive oil on top.  Place in oven for 8-10 minutes until just lightly toasted.  Remove pan from oven.  Slice garlic clove in half and rub cut side down on each piece of bread.  Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.

If preparing ahead of time, wait to add basil until right before serving.

BUFFALO FRIED GOAT CHEESE

INGREDIENTS

10 ounce goat cheese log, make sure this is very cold
1/2 cup blue cheese crumble (optional, see note)
2 whole eggs, beaten
2 cups panko breadcrumbs
1/2 cup (1 stick) butter, melted
½ cups Franks Red Hot
1 teaspoon seasoned salt
Fresh Greens, To Serve
INSTRUCTIONS

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper or a silpat, set aside.
If using the blue cheese place it in a medium size bowl and add the goat cheese. Using a fork mash the blue cheese and goat cheese together. Using your hands roll the cheese mixture into 24 balls and place on prepared baking sheet. If you are not using the blue cheese just slice the log into 24 pieces and using your hands roll each piece into a ball. Place on prepared baking sheet.
Lightly beat eggs in a small bowl. Fill a plate or shallow bowl with the breadcrumbs. Dip the goat cheese ball in the egg wash first. Roll it around so it is completely covered. Then drop them into the panko breadcrumbs. Toss the breadcrumbs onto the ball and gently roll to coat. Place back on prepared baking sheet. Repeat until all 24 ball are coated.
Place in the oven for 15 to 20 minutes or until golden and crisp. Allow the balls to set for 5-10 minutes before tossing with the buffalo sauce.
While the goat cheese balls bake, make the buffalo sauce sauce. Combine in a medium size bowl: melted butter, hot sauce and seasoned salt. Whisk with a fork until combined.
Once the goat cheese balls have cooled off a bit, use a fork and dip each ball in the buffalo sauce covering completely. Drip off any excess buffalo sauce and place back on the baking sheet. Once all balls have been tossed with the buffalo sauce, place them back in the oven for five minutes.
Remove from the oven and let sit for 10 minutes, please let them sit! You don't want them to crumble. Remove the balls from the pan and serve alongside greens and any extra sauce you have for dipping.
These are very delicate and crumble easily, but the taste is awesome!
TIEGHAN SAYS:

*Just a note, if you use the blue cheese the balls will be a little harder to handle when warm. The blue cheese melts more, while for the most part, the goat cheese holds it shape. With that said, adding the blue cheese is delicious and once the balls sit out for a few minutes they firm up and are much more

BACON AND CREAM CHEESE STUFFED MUSHROOMS

INGREDIENTS

8 oz bacon
1/2 cup finely minced sweet onion
1 clove garlic, minced
16 oz white button mushrooms
4 oz cream cheese
1/4 cup grated parmesan cheese
salt and pepper
INSTRUCTIONS

Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot.

CHICKEN VERDE WONTON TACOS

Ingredients

4 ounces cooked, shredded boneless skinless chicken breasts
1/4 cup salsa verde
1 Tablespoon light sour cream
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
2 Tablespoons sliced green onions
1/4 cup reduced fat Mexican blend cheese
8 wonton wrappers (these can be found in the refrigerated produce section by the Asian products)
(optional) 2 Tablespoons diced avocados (add 50 calories for this) and cilantro for topping
Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a small bowl mix the chicken, salsa, sour cream, chili powder, garlic powder, cumin and green onions.
Place the wonton wrappers on the baking sheet and place about 1 Tablespoon of the mixture on each wonton.
Divide and sprinkle cheese evenly over the mixture on each wonton.
Bring two of the opposing corners up and using a little water stick them together.
Bake for 4-5 minutes or until wontons get crispy. Be careful because they will burn if you don't watch them.
Top with cilantro and avocado if desired.

SPINACH QUICHE APPIES

Vegetable cooking spray
24 small square wonton wrappers
1 cup ricotta cheese
One 10-ounce frozen chopped spinach, thawed, squeezed dry
2 eggs
1 tablespoon cream
1 clove garlic, through a press
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Dash cayenne pepper
1/4 cup freshly grated Parmesan cheese plus more for garnish

Preheat oven to 350 degrees.  Lightly spray the cups of a 12-muffin pan with the vegetable cooking spray.  Gently press one wrapper into reach cup and lightly spray the wrapper with the spray.  Bake for 5 minutes.  Remove from oven and cool on a wire rack.  Repeat with remaining wrappers.

In a small bowl combine the ricotta, spinach, eggs, cream, garlic, salt, black pepper, nutmeg, cayenne, and 1/4 cup Parmesan.  Replace 12 of the baked cups into the muffin pan.  Fill with one tablespoon of filling mixture.  Sprinkle with more grated parmesan.  Lay a piece of aluminum foil lightly over the pan and return to the oven. Bake for 17 minutes.  Remove to wire rack to cool.  Repeat with remaining cups and filling.  Makes 24 pieces.

JALAPENO POPPER PULLS

1 16oz round sourdough loaf, unsliced

8 oz cream cheese softened
2 Tbsp pickled jalapeño pepper juice
1 tsp garlic powder

1/4 cup diced picked jalapeño peppers
3 Tbsp bacon bits
1 cup monterrey jack cheese, shredded

Preheat oven to 350 degrees.

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.

Mix together cream cheese, jalapeño pepper juice and garlic powder. Spread cream cheese mixture in between cuts. Sprinkle diced jalapeño peppers and bacon bits on bread, making sure to get in between cuts. Top bread with cheese, getting in between cuts.

Wrap in foil the entire loaf in foil and place on a baking sheet. Bake for 15 minutes. Unwrap (I just open the foil packet to expose the bread). Bake for an additional 10 minutes, or until cheese is melted.

JALAPENO POPPER DIP

alapeño Popper Dip
2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat

1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

Update- Nicole from Art and Aioli made this dip and it was a hit at her party. She spiced it up a notch by adding 2 diced fresh jalapenos. So play with your desired heat level and add more or less jalapeno peppers, you can’t go wrong!

CHILES RELLENOS SQUARES

ngredients
3 cups (12 ounces) shredded Monterey Jack cheese
1-1/2 cups (6 ounces) shredded cheddar cheese
2 cans (4 ounces each) chopped green chilies, drained
2 eggs
2 tablespoons milk
1 tablespoon all-purpose flour

Directions
1. Layer cheeses and chilies in a greased 8-in. square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375° for 30 minutes or until set. Cut into small squares. Serve warm. Yield: 16 servings.

CEREAL, CARMEL TREATS

INGREDIENTS
6 Crispix® Crispix®
3 popped popcorn popped popcorn
2 small square pretzels small square pretzels
1 cocktail peanuts (optional) cocktail peanuts (optional)
1 firmly packed brown sugar firmly packed brown sugar
1/2 butter or margarine butter or margarine
1/2 light corn syrup light corn syrup
1 vanilla vanilla
1/2 baking soda baking soda
DIRECTIONS
1. In 17 x 11 x 2-inch baking pan coated with cooking spray, combine KELLOGG'S CRISPIX cereal, popcorn, pretzels and peanuts (if desired). Set aside.

2. In heavy 3-quart saucepan combine brown sugar, butter and corn syrup. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer for 5 minutes, stirring constantly. Remove from heat. Stir in vanilla and baking soda. Immediately pour over cereal mixture. Stir until evenly coated.

3. Bake at 250°F about 1 hour or until deep golden brown, stirring every 15 minutes. Spread on wax paper. Separate clumps. Cool completely. Store in airtight container

JALAPENO CREAM CHEESE MEATBALLS

Meatballs:
1 pound ground beef (80 - 85% lean)
1 (8 ounce) tub of *Philadelphia Jalapeño Cream Cheese Spread, at room temperature
1 egg, beaten
1/3 cup seasoned bread crumbs
4 slices bacon, cooked crispy and crumbled
1 cup sharp cheddar cheese, freshly shredded
2 tablespoons onion, finely diced
3 cloves garlic, mined
1 teaspoon ground chile powder
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoond ground cumin
3/4 teaspoon coarse salt
1/4 teaspoon black pepper
Ranch dressing:
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk, plus more if needed
1 garlic clove, minced
1 teaspoon white vinegar
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 teaspoon dried dill weed
coarse salt and fresh black pepper
Instructions:

Make the meatballs:
Add all the meatball ingredients to a large bowl and use a fork to combine well. Refrigerate 20 minutes.
Make the dressing:
In a medium mixing bowl whisk together the mayo and sour cream then slowly whisk in the buttermilk. Whisk in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more mayo, buttermilk, vinegar or herbs. Refrigerate.
Preheat oven to 425 degrees F. Line a large roasting pan with parchment paper.
Scoop slightly rounded tablespoonfuls of the meat mixture up and roll into balls. Place 1- 2 inches apart in pan (if you run out of room cook in 2 batches - place remaining meat back in the refrigerator). Bake 14 - 15 minutes.
Serve hot, warm or at room temperature with ranch on the side.
Notes:

*Substitute 1 (8-ounce) tub of cream cheese + 1 (4 ounce) can diced jalapeños.

BLUE CHEESE BRUSCHETTA WITH ASPARAGUS AND CARMEL ONION.. BALSAMIC REDUCTION

Ingredients:
4oz (1/2 cup) bleu cheese crumbles
4oz 1/3 fat cream cheese
1 Tablespoon white vinegar
2 Tablespoons extra virgin olive oil
pinch black pepper
~ 1/4 cup 2% or whole milk
3/4 cup balsamic vinegar
8-10 sprigs asparagus and/or 1/2 red onion
12-14 slices wheat baguette

Directions:

Preheat oven to low broil and position rack on second from top position. Slice baguette into 1/2 inch pieces and arrange on baking sheet. Plan for 1-2 per person. Set aside.
Prepare bleu cheese dip by placing bleu cheese, cream cheese, vinegar, olive oil, and pepper in a food processor and mixing until well combined. Drizzle in milk 1 Tbsp at a time while mixing until desired consistency is achieved. It should be thick like frosting. Scoop into a large plastic bag and set aside.
Saute asparagus and/or red onion in a large saucepan over medium heat until tender. Season with salt and black pepper. To properly caramelize the onions, make sure to keep the lid on to lock in moisture and get them really soft. Set aside.
Prepare balsamic reduction by placing balsamic vinegar in a small saucepan over medium heat, stirring occasionally and being careful not to boil. Cook for about 10 minutes or until the liquid has reduced by about half and a wooden spoon scraped across the bottom leaves a visible line – it should appear somewhat “syrupy.” Pour into a small ramekin for serving.
Pop baguette in the oven and watch closely, toasting until light golden brown. Then remove from the oven, pipe on whipped bleu cheese, and top with sautéed asparagus and/or caramelized onion. Drizzle with balsamic reduction and serve immediately.

QUINOA GOAT CHEESE CRISPS

Ingredients:

• 1/2 cup soft unripened goat cheese
• 1 1/2 cups cooked quinoa (1/2 cup dried)
• 1/3 cup fresh grated Parmesan cheese
• 2 to 3 tablespoons spelt flour or unbleached white flour
• 2 green or red chilies, seeded and finely chopped
• 2 shallots, finely chopped
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon cayenne, to taste
• 1 teaspoon dried dill
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon sea salt, or to taste
• fresh cracked black pepper to taste
• 1 large egg, lightly beaten
• 3 tablespoons olive oil

Instructions:

• Mash the goat cheese with a potato masher or fork.
• In a large bowl, combine the quinoa, cheeses, 2 tablespoons of the flour, chilies, shallots, spices, herbs, salt and pepper, egg and 1 tablespoon of the olive oil. Stir until well combined, adding more flour or oil as needed to achieve a fairly moist mixture that can be shaped into roughly 6 small patties.
• Heat the remaining oil in a non-stick skillet over medium heat. When hot, fry a few patties at a time until golden brown — about 5 minutes each side. Remove and let drain on paper towels.
• Serve warm with your favorite chutney or tomato sauce.

COTTAGE CHEESE SPINACH DIP

ust a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

Lindsey’s Spinach Dip Recipe

Ingredients needed:

1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice

1-2 5 oz cans of sliced water chestnuts – dice into small pieces

1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy

1 packet ranch dressing
After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.

CHEESY QUINOA BITES

ingredients

• 2 cups cooked quinoa (I cook my quinoa in low sodium chicken broth)
• 2 large eggs
• 1 cup shredded carrot
• 2 stalks green onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/2 cup grated Parmesan cheese
• 2 Tbs all-purpose flour
• 1/2 tsp seasoning salt
• 1/4 tsp freshly ground pepper

Instructions

1. Preheat oven to 350 degrees.
2. Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4. Bake for 15-20 minutes.

STUFFED ITALIAN BREAD

UFFED ITALIAN BREAD

1 Italian loaf, about 12 inches long 

1 stick butter, melted

1/8 cup olive oil

3 tsp minced onion

2-3 cloves garlic, grated

1 tbsp dijon mustard

1 tbsp poppy seeds

3 tsp chopped parsley (add more if you wish)

12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F. 

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl. 

Cut the bread into cubes with X slices without cutting all the way through the bottom crust. 

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

SAUSAGE BALLS/BISCUITS

This weekend I made Sausage Cheese Biscuits for our breakfast.

These things are DELISH!

Some people call them sausage balls.

That name just weirds me out. 

So Sausage Cheese Biscuits it is :)

They're yummy for breakfast!

They're also good to take to a party or get together.

And easy to throw in your freezer if you make more than you need.

INGREDIENTS

1 lb. sharp cheedar cheese, grated

1 lb. sausage

1/2 tsp. garlic powder

2 cups Bisquick

1 egg

1Tablespoon oil

1 Tablespoon water

DIRECTIONS

Brown your sausage.

In the skillet add the rest of the ingredients and stir thoroughly.

Roll into spoonful sized balls.

Place on a cookie sheet.

I line my cookie sheet with aluminum foil...makes for easy cleanup!

Bake at 350 for 12-15 minutes.

BRUSCHETTA

Bruchetta
Recipe by Our Best Bites

2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove
optional- fresh mozzarella cheese

Preheat oven to 400 degrees.

Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine.  Add basil and gently toss to distribute.  Give it a taste and add additional salt and pepper if necessary.  Cover and chill.

Slice baguette into half inch slices and place on a baking sheet.   Drizzle or brush some olive oil on top.  Place in oven for 8-10 minutes until just lightly toasted.  Remove pan from oven.  Slice garlic clove in half and rub cut side down on each piece of bread.  Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.

If preparing ahead of time, wait to add basil until right before serving.

Makes about 24 bruschetta.

DEVILED EGGS, JAPAPENO BACON

Bacon Jalapeno Deviled Eggs

Bacon Jalapeno Deviled Eggs are delicious and add a kick to the traditional spring, summer, or Easter appetizer!

Author: Stacey

Recipe type: Appetizer

Ingredients

• 12 large eggs, hard boiled and peeled
• 1 cup mayonnaise
• 1½ tsp rice vinegar
• ¾ tsp ground mustard
• ½ tsp sugar
• 2 jalapenos, seeded and chopped
• 6 pieces bacon, cooked, crisp, and crumbled
• paprika

Instructions

Slice the hard boiled eggs in half, lengthwise

1. Remove the yolks and put them in a mixing bowl
2. Mash the egg yolks with a fork
3. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
4. Mix in the jalapenos and bacon
5. Put the mixture in a ziploc bag and cut a small hole in the corner of the bag
6. Fill each egg hole with the mixture
7. Sprinkle with paprika
8. Chill until ready to serve