Cocktail & Sweet Treat: Birthday Edition

Since today is my birthday so I decided to make this blog post all about cake! The cocktail this week is a cake batter martini and the bite is funfetti cake bites with white chocolate ganache and sprinkles.

Cocktail – 

Cake Batter Martini

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Picture & Recipe from: How Sweet It Is

Cake Bites – Makes 24 bites

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Ingredients-

Confetti Cake Mix

1/4 Cup of White Chocolate

2 Tablespoons of Heavy Cream

Recipe – 

Funfetti Cake Bites

  1. Preheat oven to 350 degrees
  2. Make confetti cake mix according to package directions
  3. Put tablespoon of cake mix in each mini muffin tin cup
  4. Bake for 18 minutes

White Chocolate Ganache

  1. Heat heavy cream, until boiling
  2. Add white chocolate chips to heavy cream and mix  until throughly combined
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Mexican Inspired Meals & Bites

I love  Mexican food so of course I had to share some delicious Mexican inspired meals and bites.
Fish tacos – 2 serving
Ingredients-
2 tilapia fillets
1 Tablespoon taco seasoning
1 Teaspoon of lime juice
2 flour tortillas
1 Tablespoon of Guacamole
1 Tablespoon of black beans
1 Tablespoon of Salsa Sour Cream Sauce
1/2 Tablespoon of refried beans
1 Tablespoon of sour cream
1/2 Tablespoon of salsa
Recipe- 
1.  Marinate tilapia with taco seasoning and lime juice for 30 minutes or overnight
2. Heat tilapia in grill pan or skillet for 2-3 minutes per side
3. Heat flour tortillas in  sauté pan, about 30 seconds on each side
4. Take off heat and add heated tilapia and remaining ingredients
Salsa Sour Cream Sauce  – 
1. Add sour cream and salsa and mix throughly
Fish Tacos Bites – 4 taco bites 
Ingredients –
1 flour tortilla
1 Tablespoon of cooked tilapia (see recipe above)
Toppings of your choice: I used black beans, refried beans, salsa sour cream sauce (see recipe above), guacamole, Mexican cheese mix
Recipe- 
  1. Heat tortilla in sauté pan. About 30 seconds per side
  2. Use 1″ round cookie cutter to cut tortilla into  a 1″ circle
  3. Press 1″ tortilla circle into mini muffin tin cup
  4. Put shredded tilapia, black beans & mexican quinoa in tortilla cup.
  5. Bake tortilla cup for 12 minutes
  6. Let cool and then add guacamole, salsa sour cream sauce & Mexican cheese on top of tortilla cup
  7. Serve warm & enjoy
Mexican Quinoa  Tortilla Bites- 4 tortilla cups
Ingredients-
1 Cup of quinoa
2 Cups of water
1/4 Cup of black beans
1/4 Cup of frozen corn
1/4 Cup of bell peppers cut into strips, I used Trader Joe’s frozen fire roasted peppers
2 Tbsp. olive oil
1 tsp. cumin
1 garlic clove, minced
Juice from 1 lime (more to taste)
1/4 tsp. salt
Recipe-
Mexican Style Quinoa (inspired by: The Garden Grazer)
1. Combine water & quinoa and cook according to package directions
2. Sauté corn and bell peppers and cook until heated through
3. Mix dressing ingredients- olive oil, cumin, garlic clove & lime

4. Once quinoa is cooked add veggies and dressing

 Mexican Style Quinoa Bites
  1. Heat tortilla in sauté pan. About 30 seconds per side
  2. Use 1″ round cookie cutter to cut tortilla into  a 1″ circle
  3. Press 1″ tortilla circle into mini muffin tin cup
  4. Put shredded tilapia, black beans & mexican quinoa in tortilla cups
  5. Bake for 12 minutes
Chicken Enchiladas – Serves 1 
Ingredients 
1/2 Cup of shredded cooked chicken, I used the chicken I mentioned here (link to buffalo chicken post)
1/4 Cup of black bean
2 Tablespoons of refried beans
2 flour tortillas
1/4 Cup of Trader Joe’s enchilada sauce
2 Tablespoons Mexican cheese blend
Recipe- 
1. Preheat oven to 350 degrees
2. Put chicken and beans in center of tortilla
3. Put tortilla seam side down in pan (I recommend putting tin foil in pan to make clean up easier
4. Pour enchilada sauce over tortillas
5. Add cheese on top of tortillas
Chicken Enchilada Tortilla Cups – 3 tortilla cups
Ingredients 
1 flour tortilla
1 Tablespoon of chicken enchilada filling (see recipe above)
1 Teaspoon of Mexican cheese blend
Recipe
1. Heat tortilla in sauté pan. About 30 seconds per side
2. Use 1″ round cookie cutter to cut tortilla into  a 1″ circle
3. Press 1″ tortilla circle into mini muffin tin cup
4. Put chicken enchilada filling  in tortilla cup.                                                                         5. Serve warm & enjoy
5. Bake for 12 minutes
6. Serve warm & enjoy!

All Things Chili..

Back in my Super Bowl Bites blog post I made Chili in Cornbread cups. Chili is one of my favorite  winter staples. It’s warm and filling and what I especially love about chili is that is freezes well, which makes chili a great meal to make ahead and then defrost later on. In this blog post included some different ways to use the leftover chili. It’s always nice to change up how you use leftovers so it feels like you are having a whole new meal rather than just the same meal over and over. Make sure to stay tuned for future blog posts since I will be sharing some of my other favorite leftover tips and tricks.

As I mentioned in the  chili in cornbread cups recipe I I like to make the Chipotle Turkey Chili recipe from Cooking with Trader Joe’s, which is the base for the recipes listed below.

Chili Naan Pizza – 1 Serving

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Ingredients-

1 Piece of Trader Joe’s Naan

1/4 Cup of Chipotle Turkey Chili

2 Tablespoons of black beans

2 Tablespoons of Refried Beans

2 Tablespoon of Mexican Cheese blend

Recipe-

  1. Preheat oven to 350 degrees
  2. Put Naan on baking sheet and add remaining ingredients
  3. Bake for 10-12 minutes, until cheese is melted
  4. Take out of oven and serve warm

 

Chili Lettuce Wraps – Makes 1 serving (4 lettuce wraps)

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Ingredients –

1/2 Cup of Chipotle Turkey Chili

4 romaine lettuce hearts

3 Tablespoons of lite sour cream

1 Tablespoon of Mexican cheese blend

 

Recipe –

  1. Microwave chili for one minute or until heated through
  2. Put heated chili in romaine lettuce hearts
  3. Add remaining ingredients on top of chili (sour cream & Mexican cheese blend)
  4. Serve warm & enjoy!

 

 

 

 

Valentine’s Day Bites

Since Valentine’s Day is coming up on sunday I wanted share some special sweet bites and a cocktail that is perfect to make for valentine’s day.

Cocktail – Raspberry Chocolate Kiss, Serves 1

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Picture & Recipe From: marthastewart.com

Sweet Bites – 

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Pink Velvet Bites With Cream Cheese Frosting – Makes 24 cups

Ingredients: 

1 box of pink velvet duncan hines cake mix

1/4 Cup of whipped cream cheese

2 Tablespoons of powdered sugar

1 Teaspoon of vanilla extract

Recipe: 

  1. Preheat oven to 350
  2. oil mini muffin tin
  3. Make cake batter according to package
  4. Add tablespoon of batter to each mini muffin tin cup
  5. Bake for 18 mins or until toothpick inserted comes out clean
  6. Use utensil handle to create crater in each cup
  7. Combine whipped cream cheese, powdered sugar and vanilla extract and mix throughly.
  8. Add tablespoon of cream cheese frosting to each red velvet cake cup

 

Brownie Cups with Chocolate Ganache – Makes 24 Brownie cups

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Ingredients:

Brownie Cups – 

Brownie mix

1/2 Cup of heavy cream

1/4 cup  of semi chocolate chips

Recipe:

1. Preheat oven to 350 degrees

2. Make brownies according to directions on box

3. Add tablespoon of brownie batter to each mini muffin tin cup

4. Bake for 25 minutes or until toothpick inserted into brownie cups comes out clean

5. Take out of oven and insert utensil handle into center of each cup to create a crater for filling

6. Let brownie cups cool for at least 15 minutes before removing

7. Add tablespoon of chocolate ganache to each cup

Chocolate ganache 

1. Heat heavy cream in pot on stove until it starts to boil

2. Take off heat and add semi sweet chocolate chips

3. Mix heavy cream & chocolate chips until smooth

 

 

Meals Inspired by Super Bowl Bites

Last week I shared Super Bowl Bites and I mentioned I would be sharing meals inspired by those bites. Without further ado here is the meals using the same ingredients as the Super Bowl bites.

Buffalo chicken – servings 3, 1 rice bowl and 2 buffalo chicken naan pizzas

 

Ingredients –

1 package, about 1/2 lb boneless skinless chicken tenders

2 Tablespoons lemon juice

1 Teaspoon lemon zest

1 glove of garlic

1 Tablespoon of olive oil

1 Teaspoon of honey

2 Tablespoons of Hot sauce

Recipe-

1. Preheat oven to 375 degrees

2. Combine lemon juice, lemon zest, garlic, olive oil and honey in a ziplock bag. Add chicken tenders and let marinate for 30 mins or overnight

3. Bake chicken tenders for 25-35 minutes, until chicken is cooked through, I added lemon slices on top of chicken to give more flavor

4. Remove chicken from oven and let cool

5. Shred 1 chicken tender and add to small ziplock bag with buffalo sauce. Let marinate 30 mins or overnight

6. I stored 3 other chicken tenders in the refrigerator to use throughout the week and stored the remaining 4 chicken tenders in the freezer to use next week

Rice Bowl-  I used  Trader Joe’s cooked brown rice, cherry tomatoes, black beans and green onion to bowl and added heated buffalo chicken to make my rice bowl. This is also a great taco filling or lettuce wrap filling.

Buffalo chicken naan pizza – 2 serving

Ingredients-

2 pieces of Trader Joe’s Naan

1/2 Cup of leftover shredded buffalo chicken – see recipe above

1/4 Cup of cherry tomatoes

1/4 Cup black beans

Handful of frozen corn kernels

2 Tablespoons of refried beans

2 Tablespoons chopped bell pepper

1/4 cup mozzarella cheese

Recipe- 

1. Preheat oven to 400 degrees

2. Put naan on baking sheet

3. Add remaining ingredients on top of naan

4. Bake for 12 minutes

5. Take out of oven and serve warm


Caprese Portobello Mushroom Cap – 1 Serving 

Ingredients – 

1 Portobello mushroom cap

1/2 cup cherry tomatoes cut in half

1 Tablespoon of olive oil

1 Teaspoon of garlic powder

1/4 cup mozzarella cheese

1 Tablespoon of chopped fresh basil

Recipe – 

1. Preheat oven to 400 degrees

2. Clean insides of portobello mushrooms

3. Cut cherry tomatoes in 1/2

4. Add cut tomatoes, olive oil and garlic powder to bowl. Make sure tomatoes are coated evenly

5. Put tomatoes inside mushroom cap

6. Add mozzarella cheese

7. Bake for 15 minutes or until cheese is melted

8. Remove from oven and serve warm
Spinach and Artichoke Dip Stuffed Portobello Mushroom Cap – 1 serving

Ingredients-

1 portobello mushroom cap

1/4 cup Trader Joe’s Spinach & Artichoke Dip

1 Tablespoon of garbanzo beans

1 Tablespoon of shredded chicken

4 cherry tomatoes, cut in 1/2

1 Tablespoon of chopped red bell pepper

Optional: 1 Tablespoon of mozzarella cheese to make extra cheesy

Recipe-

1. Preheat oven to 400 degrees

2. Clean insides of portobello mushrooms

3. Microwave Trader Joe’s Spinach & Artichoke Dip according to package directions, or if already microwaved you can skip this step.

4. Put spinach & artichoke dip, garbanzo beans, shredded chicken, cherry tomatoes & bell pepper inside of mushroom cap. Top with extra mozzarella cheese if desired.

5. Bake for 15 minutes or until cheese is melted.

6. Remove from oven and serve warm
Seafood Blend with Spinach and Artichoke Dip – 2 Servings 

Ingredients – 

1 Teaspoon olive oil

1/2 Cup of seafood blend

1/4 Cup of cherry tomatoes

1/4 Cup of garbanzo beans

2 Tablespoons chopped bell peppers

2 Tablespoons of black beans

1/4 Cup of Trader Joe’s spinach & artichoke dip

1/4 Cup of Trader Joe’s cooked brown rice

Recipe – 

1. Heat olive oil in pan

2. Add seafood blend and heat through, takes around 5 minutes

3. Add remaining ingredients, except spinach & artichoke dip  to pan and keep on heat until heated through. Once seafood and veggies are cooked add spinach & artichoke dip and heat for another 2-3 minutes

4. Microwave brown rice according to package directions

5. Put rice in bowl and top with cooked seafood blend mixture

Mardi Gras Menu & Decor

With Mardi Gras coming up on tuesday I wanted to do a Mardi Gras blog post. For inspiration I looked back at my old blog and found a Mardi Gras blog post and took that menu and turned into bites.

Decor-

Mardi Gras

Drink-

Sandra Lee’s Mardi Gras Cocktail

Hurricanes

Bites – Savory 

New Orleans Chicken & Creole Seafood Bites

Shrimp Creole &  New Orleans Style Chicken Bites- Makes 16 Bites

I made an abbreviated version of these recipes for my bites

Shrimp Creole – Makes 8 bites

Ingredients:

1 Can crescent rolls

1/2 Cup Trader Joe’s frozen roasted peppers and frozen corn

8 Mini frozen shrimp

1 Tablespoon hot sauce

1 Tablespoon of black beans

Recipe: 

  1. Preheat oven to 350 degrees
  2. spray mini muffin tin with canola oil
  3. Open crescent rolls & separate into triangles.
  4. Cut each triangle in 1/2
  5. Press crescent roll triangle into separate muffin cups.  You should have 16 crescent roll mini muffins, use  8 for shrimp creole and 8 for new orleans chicken
  6. Bake for 12 minutes
  7. Take out from oven and let cool
  8. Use utensil handle and create crater into each crescent roll cup
  9. Marinate frozen shrimp with hot sauce and let sit for 30 minutes or overnight
  10. Heat coconut oil
  11. Heat frozen roasted peppers and corn until heated through  and add frozen shrimp and cook for another 3-4 minutes until shrimp is pink
  12. Take off heat and add black beans
  13. Put tablespoon of shrimp filling into crescent roll cup and serve

New Orleans Style Chicken – Makes 8 bites

Ingredients:

1 Can crescent rolls

1/2 Cup Trader Joe’s frozen roasted peppers and frozen corn

1  shredded cooked chicken tender

1 Tablespoon of black beans

Recipe:

  1. Preheat oven to 350 degrees
  2. Spray mini muffin tin with canola oil
  3. Open crescent rolls & separate into triangles
  4. Cut each triangle in 1/2
  5. Press crescent roll triangle into separate muffin cups.  You should have 16 crescent roll mini muffins, use  8 for shrimp creole and 8 for new orleans chickenBake for 12 minutes
  6. Take out from oven and let cool
  7. Use utensil handle and create crater into each crescent roll cup
  8. Heat frozen roasted peppers and corn until heated through and add cooked shredded chicken and cook for 3-4 minutes until hot and tablespoon of hot sauce.
  9. Take off heat,  add tablespoon of chicken filling to crescent roll cups & serve hot

Bites – Sweet

Kings Cake – Makes 20 cups

Kings Cake

Ingredients:

1 can Trader Joe’s jumbo cinnamon rolls

purple, green and yellow sprinkles

Recipe: 

  1. Preheat oven to 350 degrees
  2. spray mini muffin tin with canola oil
  3. Open cinnamon roll container and separate
  4. Press cinnamon roll dough into mini muffin tin cup and bake for 18 minutes
  5. Take out of oven and let cool
  6. Use utensil handle and create crater into each cinnamon roll cup
  7. Add vanilla frosting from cinnamon roll container to center of cinnamon roll cup and sprinkles
  8. Serve warm

 

 

 

 

Sweet Treat + Cocktail

I want to kick off the weekend with a sweet bite and cocktail recipe! This week’s cocktail is pomagranate lemonade  and the sweet bite is caramel pretzel brownie cups, enjoy!


Pomagranate Lemonade – 1 drink

Ingredients –

1/2 cup of Trader Joe’s pomagranate lemonade

1/2 cup lemon flavored club soda

1 tablespoon of Deep Eddy’s Lemon Voda

Recipe – 

1. Combine all ingredients in glass and mix

2. If desired rim glass with sugar, rub rim of glass with lemon juice than put cup down on small plate with sugar and add a lemon slice for garnish

Brownie Cups With Salted Caramel, Chocolate Ganache & Pretzels –  24 brownie cups

Ingredients- 

Brownie mix – ingredients listed on box as well
1 cup Trader Joe’s Caramel Sauce
1/2 cup semi sweet chocolate chips
1/4 cup heavy cream
2 tablespoons broken mini pretzel

 

Recipe-

1. Preheat oven to 350 degrees

2. Make brownies according to directions on box

3. Add tablespoon of brownie batter to each mini muffin tin cup

4. Bake for 25 minutes or until toothpick inserted into brownie cups comes out clean

5. Take out of oven and insert utensil handle into center of each cup to create a crater for filling

6. Let brownie cups cool for at least 15 minutes before removing

7. Add 1 tablespoon caramel sauce to each cooled brownie cup

8. Add 1 tablespoon of chocolate ganache to each brownie cup on top of caramel sauce layer

9. Add broken pretzels on the top of each cup and an extra drizzle of caramel sauce

Chocolate ganache 

1. Heat heavy cream in pot on stove until it starts to boil

2. Take off heat and add semi sweet chocolate chips

3. Mix heavy cream & chocolate chips until smooth