Recipe Swap: Pepperoni Pizza Sliders

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The latest recipe swap was all about game-day eats – and as soon as I saw these on Sarah’s blog, I knew I had to make them. I’ve been on a huge pizza kick lately, so pizza in a sandwich form seemed like a great way to sneak it onto our weekly menu, again.

They’re also perfect for eating in front of the TV while you’re engrossed in football or basketball or hockey or the Olympics. Plenty of sports going around right now, so you have plenty of excuses to make them!

We loved them and if you’re a fan of pepperoni pizza, I bet you will too.

Pepperoni Pizza Sliders
(from A Taste of Home Cooking)
Makes 1 dozen sliders

For the sandwiches:
12 slider rolls
3/4 cup pizza sauce
24-36 slices of pepperoni (about 1/2 lb.)
1 cup shredded mozzarella cheese

For the topping:
4 Tbsp. unsalted butter, melted
1/2 Tbsp. onion powder
1/2 Tbsp. garlic powder
1/2 Tbsp. Italian seasoning
1/4 tsp. Worcestershire sauce

Preheat your oven to 350F degrees.

In a 9×13″ baking dish, place the bottoms of the slider rolls. Spread a little pizza sauce on each one and top with 2-3 slices of pepperoni. Sprinkle cheese over the pepperoni. Spread a little more pizza sauce on the inside of the top of the slider buns and top.

Whisk together the topping ingredients in a small bowl and brush over the sandwiches with a pastry brush. Let sit for 10 minutes to absorb, then cover in foil and bake for 15 minutes, or until the cheese is melted. Uncover and cook for another 5 minutes, until the tops are slightly browned. Serve immediately.

You can check out what the other swappers made below.


Sweet Potato Taquitos with Chipotle Sauce

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When I was browsing The Jey of Cooking for something to make for the latest recipe swap, I pretty much fell in love with these. I’ve made a few different kinds of taquitos before, but not a vegetarian option. I always think of beans when I think meatless Mexican so I loved that they were sweet potatoes (so seasonal!) over some kind of bean.

It wasn’t until I was making them that I realized how awesome these would be as a Thanksgiving appetizer.  We always have a spread for munching before the big meal, and these would be such a great addition. Or, if you make whipped sweets as part of the meal, these would be an awesome way to rework any leftovers.

 Sweet Potato Taquitos with Chipotle Sauce
(slightly adapted from The Jey of Cooking)
Makes 12 taquitos

3-4 sweet potatoes, scrubbed, peeled and largely diced
3/4 cup dried coconut flakes Dried
1/4 cup cilantro, finely chopped
1/2 cup coconut milk
12 6-inch flour tortillas
1 cup shredded Monterey jack cheese
1 cup sour cream
1 chipotle in adobo, seeded and finely chopped, plus 1 spoonful of adobo sauce

Preheat oven to 350F degrees.

Steam sweet potatoes until tender, about 15-20 minutes.

Transfer the cooked sweet potatoes to the bowl of an electric mixer and add coconut flakes, coconut milk and cilantro. Mix until well combined.

Divide sweet potatoes between tortillas and roll up as tightly as possible. Place seam-side down on a baking sheet.

Spray the taquitos with cooking spray and sprinkle cheese over each.  Bake for 20 minutes, until edges start to brown and the taquitos become crispy.

While the taquitos are baking, mix the chopped chipotle and sauce into the sour cream.  Serve as a side for dipping.

 

Interested in other vegetarian dishes? You can check out what other bloggers made below. Thanks to Sarah for hosting!


Artichoke and Salami Sandwich

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When I was growing up, I ate the same thing for lunch everyday: salami and butter on white bread. It’s the only thing I remember having for lunch at school – and I’m fairly certain that’s all I would eat until well into high school. I’ve since branched out, but salami sandwiches are still a sort-of comfort food for me. Bad day at the office? I’m totally getting salami on rye from the deli.

So, when this recipe landed in my inbox as my assignment for the Lunch Swap, I couldn’t help but laugh. It’s pretty much my childhood favorite with a grown-up twist. You can bet that 10-year-old me wouldn’t have touched this with a ten-foot poll, but grown-up me absolutely loved it!

 Artichoke and Salami Sandwich
(as seen on A Taste of Home Cooking, from Serious Eats)
Makes 1 Sandwich

For the spread:
1 14 oz. can artichoke hearts, drained and rinsed
1/4 c. fresh basil leaves
2 Tbsp. mayonnaise
1 Tbsp. fresh lemon juice
1/4 tsp. crushed red-pepper flakes
Salt and pepper, to taste

For the sandwich:
2 slices semolina bread
1 oz. provolone cheese, thinly sliced
1/2 cup spinach, stems trimmed
1 oz. hard salami, thinly sliced

Make the spread: Add the artichoke hearts, basil, mayonnaise, lemon juice, and red pepper flakes to a food processor and pulse until smooth. Season with salt and pepper.

Spread the artichoke-basil spread on both pieces of bread. Top with salami, cheese and spinach. Close and cut in half.

You can check out what the other Lunch Swappers made below:


Recipe Swap: Jalapeno Popper Pizza

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Happy Recipe Swap Friday! The latest swap was blogger’s choice so I could pick anything I wanted off of Jenni’s blog, Dough See Dough. As it usually happens, I couldn’t pick - so I sent the link to my husband for his opinion. He took all of 5 minutes to decide on this pizza.

We made this on a Friday night instead of going out. It was a really fun, restaurant-type dish at home. Pizza at our house is usually of the plain or pepperoni variety, so this was outside the box for us and we really enjoyed it. If you’re looking for something for dinner tonight or to much during the football games this weekend, this pizza is an awesome idea!

Jalapeno Popper Pizza
(from Dough See Dough)
Serves 4

For the jalapeno-ranch sauce:
1 jalapeno, seeded
1 green onion, ends trimmed
1 clove of garlic
Juice of 1/2 lime
1/4 cup buttermilk
1/4 cup light mayo
1 Tbsp. cilantro
Salt and pepper, to taste
2 ounces reduced fat cream cheese, softened

For the pizza:
1 lb. pizza dough
Jalapeno-ranch sauce
2 jalapeno peppers, thinly sliced
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
4 slices bacon, cooked and roughly chopped

Preheat the oven to 450F degrees. Place a pizza stone in oven and let it heat for at least 30 minutes.

In a food processor, combine all sauce  ingredients except for the cream cheese. Mix until smooth. Pulse in cream cheese until well combined.

For one large pizza, stretch pizza dough into a circle 12″ in diameter. Fold edges over to create a crust.

Pour the jalapeno ranch dressing over dough and smooth to the crust. Sprinkle the cheese evenly over the top. Top with jalapeno slices and bacon.

Bake for 10 – 15 minutes or until cheese has melted and crust is lightly browned. Serve immediately.

You can check out what the other swappers made below. As always, thanks to Sarah for hosting!


Berry Kiwi Salad with Sweet Balsamic Dressing

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The latest recipe swap theme was Summer Salads – I’m not sure there’s anything better than a great salad this time of year so I’m super excited to see what everyone made!

This simple salad came from Jaida at Sweet Beginnings.  It was delicious. I made it for my summer book club meeting and everyone raved about it! The dressing was almost dessert-like, but paired with the bitterness of the spring greens it worked really well. And I’m not sure who wouldn’t like a salad with all that gorgeous summer fruit!

 Berry Kiwi Salad with Sweet Balsamic Dressing
(from Sweet Beginnings)
Serves 4-6 as a side

4 c. Spring salad mix
1 c. strawberries, hulled and halved
1 c. blackberries
2 kiwis, peeled and cut into wedges
1/2 c. white balsamic vinegar
2 T. sugar
1/4 c. heavy whipping cream

To make the dressing: Whisk together the vinegar and sugar in a small saucepan. Bring to a boil and then reduce the heat to medium for 6-8 minutes, until mixture is reduced by half. Slowly whisk in the cream. Cook without stirring for 2 minutes. Removed from the heat and cool. Cover, and refrigerate until ready to serve.

To assemble the salad, toss the berries and kiwi with enough dressing to lightly coat. Top the spring mix with coated berries.

You can check out what the rest of the swap participants made below. And as always, thank you to Sarah for organizing!


BLT Corn Salad Wrap

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Grilling is such a perfect theme for a summer recipe swap! I love using the grill during the summer – it just seems to make everything faster and easier.

I always think meat when I think grilling, but I was lucky enough to get a veggie-heavy recipe to shake things up. This easy salad is great warm or cold – which makes it the perfect dish for summer. Wrapped in lettuce leaves, it’s a great lunch or light dinner – but even on it’s own it’s a great side salad.

Thanks for submitting the recipe, Christine! We really enjoyed it.

BLT Corn Salad Wrap
(from Christine’s Kitchen Chronicles)
Makes about 5 cups of corn salad

3 ears of corn, shucked of their husks and silk
1 c. cherry tomatoes, sliced in half
1/2 c. chopped green onions
4 slices cooked bacon, diced
Juice of 1 lime
1 T. olive oil
Salt and pepper,  to taste
A good sprinkling of chili powder and smoky paprika
Butter lettuce or iceberg lettuce leaves

Grill the corn and when it has cooled enough to handle, cut off the cob.

Toss the corn in a bowl with the tomatoes, green onions, bacon, lime juice and olive oil. Season to taste with salt, pepper, chili powder and paprika.

Serve with lettuce leaves as wraps.

 

You can check out the rest of the Grilling Swap recipes below. Thanks, Sarah, for hosting!

 


Baked Chicken Mole Enchiladas

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I was really excited when I got this dish in our latest swap – which was Mexican themed – but it almost didn’t get made.

I recently shared another Chicken Mole Enchilada recipe. We liked it, but it relied on store-bought mole and I told myself next time I’d make my own mole sauce. I didn’t realize I’d get the chance so soon! I added this one to the meal plan, went grocery shopping… and then couldn’t find the chilies needed for the sauce. Like, anywhere.

I have no idea why these were so hard to find, but we ended up going store to store bound and determined to make this mole ourselves. I may have done a little happy dance when we finally got a hold of them.

If you can track down the chilies, it’s totally worth making the sauce from scratch. These enchiladas are great - and quite different from the ones I made previously – but I’m sure I’ll be using the sauce in other dishes too!

Baked Chicken Mole Enchiladas
(adapted from Cheese Curd in Paradise)
Serves 6-8

For the mole:
5 dried pasilla or ancho chilies, stemmed and seeded
1 1/2 c. hot water
Handful of tortilla chips
2 T. olive oil
2 medium onions, diced
2 garlic cloves, minced
1 3/4 c. chicken stock
3 T. smooth peanut butter
1 T. sugar
1 t. dried oregano
3 oz. Mexican chocolate, chopped
Salt and pepper, to taste

For the enchiladas:
8 whole wheat tortillas
1 lb. chicken breasts, cooked and shredded
3/4 cup Mexican blend cheese
To make the mole:  Soak the dried chiles in 1 1/2 cups hot water for 15 minutes to reconstitute them, then drain and set aside. In a large saucepan, heat the oil over medium heat. Add the diced onions, season with salt and cook until translucent. Add the garlic and cook for an additional minute, until fragrant. Reserve 1/4 of the onion mixture and set aside.
Transfer the remaining onion and garlic mixture to a blender. Add in remaining mole ingredients except for the chocolate and blend until very smooth. Return the sauce to the saucepan and bring to boil. Reduce the heat to low, cover and simmer 20 minutes. Stir in the chocolate until thoroughly melted. Season the sauce with salt and pepper, to taste.
To make the enchiladas: Preheat the oven to 350F degrees. In a large bowl, toss together the chicken and reserved onion mixture. Stir in half of the mole sauce until well combined. Take 1/2 cup of mole sauce and spread it in the bottom of a 9×13″ baking pan.
Divide chicken mixture between tortillas. Roll up and place seam-side down in the prepared baking pan. Top with remaining sauce and cheese. Bake, uncovered, for 25-30 minutes.
You can check out the other Mexican swap dishes below. Thanks, Sarah, for hosting!

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Creamy Chicken, Bacon & Green Onion Taquitos with Avocado Dipping Sauce

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The hardest things about Blogger’s Choice swaps for me is chosing a recipe to make! Usually, I can find a few dozen I’d be happy to try out. How do I decide? I recruit my husband.

I handed him a list of potential dishes off of Jaida’s blog and he looked at it for about two seconds before declaring, taquitos! So, taquitos it was. I had pre-cooked the chicken and bacon, which made these a super easy weeknight meal. And, the leftovers packed great for lunch the next day.

They were a big hit and I’m sure we’ll be making them again! Thanks, Sarah, for hosting!

Creamy Chicken, Bacon & Green Onion Taquitos
(very slightly adapted from Sweet Beginnings)
Makes about 10 taquitos

For the taquitos:
6 slices of bacon, cooked and crumbled
1 lb. chicken breast, cooked and shredded
4 oz. cream cheese, softened
2 green onions, chopped
10 small flour tortillas

For the dipping sauce:
1 large avocado, peeled and pitted
1/2 c. sour cream
1 T. lemon juice
1 1/2 t. rice vinegar
1/8 t. salt
1/8 t. dill weed
1/8 t. pepper
1/4 t. parsley
1/4 t. onion powder
1/4 t. garlic powder

Preheat the oven for 350F degrees.

In a medium bowl, mix together the bacon, chicken, cream cheese and green onions until well combined. Divide mixutre between tortillas and roll up.

Place the rolled taquitos seem-side down on a lined baking sheet. Bake for 15-20 minutes, until browned and crispy.

Meanwhile, in another bowl, mash the avocado. Add remaining dip ingredients and stir until smooth. Serve dip with warm taquitos.

Check out what the rest of the swap participants made below! Thanks, Sarah, for hosting!

 



Chicken Diablo

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I wasn’t always a fan of spicy dishes. You’d never know it now – they make regular appearances on our weekly menu, but there was a time when I’d avoid them at all costs. I’m now making up for lost time.

When I started browsing Kylee Cooks for the latest Blogger’s Choice Swap, this caught my eye immediately. It looked spicy and creamy and just, well, really good. It totally delivered, too. I really loved the spicy diablo sauce over it. I’m planning to use the leftover as a dip for crunchy chicken nuggets.

Chicken Diablo
(from Kylee Cooks)
Serves 2

1/4 c. Frank’s hot pepper sauce
1/2  c. sour cream
1/4 c. ketchup
1/8 c. honey
1/2 t. sweet paprika
1/2 t. ground cumin
2 chicken breasts, pounded out thinly
1 T. olive oil
2 cloves garlic, minced
1/8 c. sliced scallions
1 c. cooked brown rice, for serving

In a small bowl, whisk together the hot sauce, sour cream, ketchup and honey. Stir in paprika and cumin until well combined. Pour half of the sauce into another bowl and add chicken – turn to coat. Refrigerate and let marinate at least two hours, or overnight. Refrigerate remaining sauce in a separate container.

When ready to cook, heat oil in a frying pan until shimmering. Add garlic to the pan and cook for 30 seconds. Add the marinated chicken the pan and cook for 12-15 minutes or until cooked through, turning halfway.

In a small saucepan, heat the sauce from the separate container until just simmering.

Serve the chicken over rice, topped with warmed sauce.

You can check out what other bloggers made for the swap below. As always, thanks to Sarah for hosting!



Chicken Pot Pie Soup

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After a few days of almost summer-like weather, we’re back to soup weather. It’s in the 50s and raining. I miss the warm weather already! Although, this soup is helping make the day a little brighter and warmer.

I tried out this recipe as part of the latest recipe swap – the theme was chicken. Chicken pot pie is such a comfort-food staple and this soup really captures the flavors of it.

Chicken Pot Pie Soup
(from Dough See Dough)
Serves 4

For the crust:
2 c. all purpose flour
2/3 c. shortening
1 t. salt
1/3 c. milk

For the soup:
2 t. olive oil, divided
2 chicken breasts, cooked and diced or shredded
2 medium potatoes, peeled and diced
3 celery stalks, diced
2 medium carrots, peeled and diced
1 medium onion, diced
1/2 c. all purpose flour
5 c. chicken broth
1 1/2 cups frozen corn
1 1/2 cups frozen peas
Salt and pepper, to taste

To make the crust: In a large bowl, stir together the flour and salt. Cut in the shortening until well blended and mixture is crumbly. Gently stir in the milk with a fork and mix until just combined. Pat dough into a disk and wrap in plastic wrap. Refrigerate for 45 minutes.

Preheat oven to 425F degees. Roll the dough out on a well-floured surface to 1/8″ thick. Cut into 3″ circles with a biscuit or cookie cutter. Lay dough on a lined baking sheet and bake for 12 – 15 minutes, or until lightly browned on top. Set aside.

To make the soup: Heat 1 teaspoon of the olive oil in a large dutch oven over medium high heat. Add  the potatoes, celery, carrots, and onion to the dutch oven and cook until the onions are soft and translucent.

Stir in the flour to coat vegetables well. Slowly stir in thechicken broth,1 cup at a time. Bring the soup to a boil and reduce heat to a simmer. Simmer until soup thickens then add in corn, peas and chicken. Stir and cook until peas are heated through.

Serve soup hot with pie crust.

You can see what the others bloggers made for the swap below. Thanks, Sarah, for hosting!