Killer Artichoke Cheese Bread

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If you love artichoke dip, you will for sure looooove this bread! It’s the perfect combination of garlic bread, cheese bread, and cheesy artichoke dip. There is something ever so perfect about bread when it comes straight from the oven. The crunchy-ness of the outer crust–and then the warm and fluffy soft middle. This is such a favorite because how could you go wrong with this amazing combination!? You can’t!

Ingredients:
1 ciabatta loaf
1/2 cup melted butter
1/2 cup fat-free sour cream
1 can of artichoke hearts; drained and chopped
1 tsp salt
1/2 tsp pepper
3 cloves of garlic; finely chopped
1/2 cup mozzarella cheese
1/4 cup monterey jack jack cheese
1/4 cup cheddar cheese
Chives; finely chopped to sprinkle on top

Steps:
1. Preheat oven to 400 degrees F. Slice bread in half and lay out on baking sheet lined with foil.

2. Melt butter for 30 seconds in microwave. In a medium sized bowl, add butter, sour cream, artichoke hearts, salt, pepper, garlic, and cheeses until well combined. Spread evenly on each half of bread and bake for 15 minutes until melted. Switch oven to broil and broil bread for 3 minutes until bubbly. Let cool for 5 minutes, slice, sprinkle chives, and enjoy!

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Bacon Jalapeno Cheddar Cheese Ball

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Ingredients:
2 (8 ounce) packages cream cheese, softened
3 jalapeños, seeded and finely chopped, divided
1 cup shredded cheddar cheese
8 slices of bacon, cooked and chopped, divided (I used turkey bacon)
¼ cup green onions, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp onion powder

Steps:
1.In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, salt, pepper, minced garlic,  garlic powder, onion powder, and Worcestershire sauce, until fully incorporated.
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2. On a large plate combine other half of the bacon and jalapeños.  Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.

3.Cover with seran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days. Serve with your favorite crackers and/or pretzels! Deeeeelish!
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Easy Apricot Baked Brie

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This is such a great quick and delicious appetizer! It literally is so simple to make, even kids can do this! Feel free to add your favorite jam flavor; I found that apricot jam goes perfectly with this app. This was my first time making baked brie; as it is one of my favorite apps of all time! I guess you can say I’m a sucker for cheese…especially brie cheese when it’s melted…and covered yummy cresent rolls. Yummmmmm-O!

Ingredients:
1 can of Pillsbury™ crescent rolls
1 round 8 oz brie cheese
1/4 cup apricot jam ​
Crackers and thinly slices apples or pairs

Steps:
1. Remove crescent rolls from can and spread out on a greased cookie sheet or an ovenproof serving platter.

2. Press rolls together to form a large rectangle, making sure that all seams are sealed well. Place cheese in the center of dough. Spread apricot jam on top of cheese until even. Wrap the dough around the cheese brick until it is completely covered. Bake at 375 degrees for 20 to 25 minutes or until golden brown.

3. Serve on a platter with crackers and thinly sliced apples.
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Sweet Winter Kale Power Salad

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I have been making this yummy salad for lunch and I love it! Instead of beans, I also use rotisserie chicken breast. This salad is filling and hearty just like a salad should be. I love this because it is so clean, healthy, and every bite is packed with anti-oxidants. You can add your favorite salad toppers to this so there is no wrong way to make this. I also add feta or blue cheese to this occasionally for even more of a perfect salad!

Ingredients:
1 package of cut kale; pre-washed, ribs removed (about 5 cups)
2 tsp + 1 tsp olive oil
1 lemon
1/4 cup raisins
1 shallot; finely chopped
1/4 of your favorite nut mix (I used pumpkin seeds, sunflower seeds, almonds, and walnuts)
1 can of kidney beans
1 can of corn; drained
1 cucumber; peeled, seeds removed, and chopped
1/4 cup dried cranberries
1/4 tsp garlic powder
Salt and pepper to taste

Steps:
1. Place kale in a large bowl. Squeeze the juice of one lemon and add 2 tsp of olive oil. Massage kale )with your hands)  with olive oil and lemon until it feels tender. This is extremely important because it softens the kale so it is easier to eat. The color of the kale will also turn bright green and look very fresh. Continue to massage for about 3-5 minutes.

2. Bring a frying pan to medium heat. Add 1 tsp of olive oil and shallots. Sauté for 2 minutes and then add raisins. Sauté for another 2 minutes until shallots look cooked and raisins look plump. Pour mixture over kale and stir until combined.

3. Add your favorite nut mixture, beans, corn, cucumbers, cranberries, and season with garlic powder, salt, and pepper.

****Another great alternative for a salad topper instead of beans, is rotisserie chicken.
*****This is great for make-ahead lunches, the longer the kale sits; the better!
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Zucchini & Corn Fritters

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For some reason, I always tend to have zucchinis laying around in my fridge I can never seem to eat them quick enough…they are just so versatile and you turn them into numerous dishes. When I came across this recipe I was so happy because now I know what to do whenever I have too many zucchinis! If you want to add a spicy kick to the fritters add chopped jalapenos to the mix, or if you want it to be extra cheesy, add more cheese because why not?! Not only are these fritters delicious, they are super easy to make. If you can make pancakes, you could definitely make these!

Ingredients:
4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1 tsp garlic powder
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the corn, frozen, or canned (I used canned)
1 small yellow onion; chopped (about 1/4 cup)
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups all-purpose flour (I used whole-wheat flour)
Chopped green onions (for a garnish)
Sour cream and/or salsa (optional)

Steps:
1. In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk until combined.

2. Add the zucchini, corn, onions, and cheddar cheese and stir with a spatula to the egg mixture. Add the flour and stir until thoroughly combined.

3. Heat a large skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop or 2 spoons, scoop about 1/4-cupfuls of batter onto the skillet and flatten, like you would if you were making pancakes…its the same process! With the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.Top with green onions and your favorite toppings! Salsa, sour cream, and jalapenos are excellent as toppings as well! 🙂

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