Ok, I confess — I really like to play with my food. :-)
So when surveying the ingredients I had out to make some apps for a Chiefs game this month, suddenly the thought of just slicing the cheddar and sausage seemed a little too boring. So with the help of a can of chopped green chiles (somehow lost my small round cookie cutter!) and an extra Ziplock to pipe on some ranch dressing, suddenly my plain little apps were “kicked” (ha!) up a notch. ;)
Some weeks I do well with eating healthy. And then some weeks I seem to utterly and miserably fail…especially when I’m working long hours away from my kitchen, it’s too rainy to exercise outside, and there is a rum cake in the house. :) Excuses, excuses….
But tomorrow is the kickoff for one of our latest “health and wellness” challenges at work. (Yes, it’s true — every few months we have a new creatively-themed contest across our 200+ employees focused on various aspects of health.) And I am determined to get back on the ball and win this one!
Ok, what is up with eggs?!!? They seem to be in everything lately! From topping pizzas, to burgers (shout out to Blanc, for KC locals!), to garnishing soups…apparently the incredible, edible egg is now tres chic. Intriguing, but I’m all for it! :)
One creative idea for baking eggs that seemed new and notable (at least to me) is this great recipe I stumbled across online. I admit…I was initially drawn to it because I though it looked pretty cute. (I love anything with “bowls”!) But I was eventually won over by how incredibly simple and delicious these little guys turned out to be! Plus, the ingredients are super-economical. Yay.
‘Tis the season for lots of football! Which also means…’tis the season for appetizers galore!!
Thus far, the most popular recipe at Gimme Some Oven has continued to be my Chipotle Chicken Cups….which I still absolutely love and make constantly for parties! But I’d been wanting to try some variations for awhile. So for a SuperBowl appetizer idea this year, I present to you a marriage of two of my favorite apps…these yummy “Spinach & Artichoke Cups”!
Once again, I am making a serious endeavor this week to sort through some of the favorite food-blogging recipes I’ve bookmarked over the last year. (Which, thanks to Tastespotting and FoodGawker, now seem positively endless!)
And at the top of my list for winter meals was this fantastic creation by Heidi at 101 Cookbooks (also posted by one of my favorites, ZOE). Absolutely loved the idea of roasting the corn pudding along with the acorn squash. And loved how healthy (and vegetarian!) it looked. And of course…loved the cute presentation!
I’ve officially found the easiest holiday appetizer ever — these adorable little skewers!
For my Christmas party this past weekend, my mom brought up a fantastic batch of grape tomatoes for us to use. So a quick little appetizer, we pulled together these! Seriously, it took more time to cut up the cheese and green peppers than it did to assemble them.
Some people have shelves full of cookbooks in their house. Others have piles and files of recipes clipped from magazines. Me? I have ne-ver-end-ing columns of recipes bookmarked on my laptop!! Seriously — my columns in my Firefox bookmarks are so long you have to scroll through them. My oh my. :)
So this week, decided to revisit some of my original favorites and bring them to life! First up was this quick, delicious-sounding brown butter pasta recipe that I’d bookmarked from Miss “Everyday Italian” herself. The short, common list of ingredients had caught my eye months ago, and the raving reviews made it sound even better!
As much as I love creativity in the kitchen, and have no fear about testing out brand new recipes on a crowd (for better and worse!), there are days where I’m all about going with something tried and true. :) And when I found myself in need of a quick appetizer this weekend, happily reverted to this recipe. It’s been my appetizer “default” for many years, and is always a crowd-pleaser. Truly! I’ve never thrown or been to a party where each of these did not disappear!!
So if you’re looking for classy, charming presentation with big flavor and minimal prep — these chipotle chicken cups are for you! The original recipe was actually for chipotle shrimp cups, which I have made many times. But I, and others who chose to weigh in, always thought that the other ingredients always overpowered the shrimp. Didn’t seem worth it, so chicken it is. :) And while the original called for specifically chipotle-flavored salsa, I often just use whatever salsa is on hand and then add in a little chipotle powder. Love the subtle smoky-ness that it adds!
Hallelujah! After months of waiting while the networks drug their feet, trying to decide who would host this next season, Project Runway FINALLY debuted last night!! And after a 12-hour day at work, I was more than ready to kick up my feet and settle in for some fashion fun. :)
So to celebrate, whipped up a batch of my favorite popcorn. Believe it or not, up until a year ago, I’d never made popcorn on the stove – tragic!! Thankfully, a good friend showed me what I was missing, and I’ve gladly kicked the “bag” habit (and all of its preservatives) for more healthy kernel-popping fun! This is so easy, super quick, and I just love experimenting with all sorts of different flavors! Other favorites include cinnamon+sugar, smoked paprika, cumin, cayenne+chili powder, or…classic buttah. :)