These are quite possibly the best appetizers ever. This is also the perfect kind of appetizer to make a whole bunch of ahead of time and have waiting in the fridge . When your guests arrive, just pop them in the oven and you’re ready to entertain! Continue reading Jalapeno Poppers with Bacon, Pineapple, and Barbeque
- 12 Beets (or however many you can fit in bottom of crock pot) , variety of your choice
- Scrub beets well and place in crock pot.
- Cook on low setting for 12-16 hours, or until beets are tender when pierced with a fork. Time will vary depending on the size and variety you have chosen.
- To peel beets, run under cold water while rubbing skins off with your fingers.
- Eat as is, or use in desired recipe.
- 6 medium beets
- Slice beets into 1/4 inch slices.
- Divide beets evenly among 6 appetizer plates.
- Sprinkle goat cheese on top of beets.
- Top each plate with 4 pistachios.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
I distinctly recall the very first time I tried tabbouleh. It was in Morocco.
Okay… it was in Epcot’s Morocco. It was way back when we had only two little ones to cart around Disney. We had stopped at one of the little sidewalk restaurants for a little respite from the sun and to have a little snack. At the time I had never even heard of the word tabbouleh. The entry on the menu board piqued my interest, and I just had to sample the salad with such an unusual name. As soon as that first spoonful crossed my lips, I was instantly grateful. The bright, flavorful mixture of herbs, grains, and citrus was intriguing. What a fresh new taste!
I have had many tabbouleh variations since then, and they have all been good. However, I recently decided to create a tabbouleh that even my kids would like. This is what I came up with.
- 1 cup whole grain quick-cooking whole wheat bulgur
- 1 cup boiling water
- 1 pound cooked chicken breast, chopped
- 1 pound pineapple, diced
- 8 oz strawberries, diced
- 1/2 cucumber, seeded, peeled, and diced
- 1 shallot, finely minced
- 1 0z. mint, cut into thin ribbons
- 1/4 cup garlic rice wine vinegar
- 1/4 cup fresh lime juice
- 1/4 cup teriyaki sauce
- 2 TBSP honey
- 1 TBSP Sugar in the Raw
- 1/2 cup Goat Cheese
- Pour boiling water over bulgur and let sit at least one hour.
- In a large bowl or serving platter l, toss the chicken, pineapple, strawberries, cucumber, shallots, and mint together.
- In a separate container, whisk the vinegar, lime juice, teriyaki sauce, honey, and sugar together until mixed well.
- Pour over bulgur mixture and stir until evenly distributed.
- Garnish with goat cheese and strawberry slices if desired.
- There you have it. Simple. Fresh. Healthy. And the kids loved it!
Potatoes are a unanimous favorite in our family. We like them mashed, smashed, whipped, creamed, scalloped, fried, sauteed, roasted, baked, and even just boiled and salted. Simply put, we love potatoes in whatever form we can get them!
HOWEVER, this next recipe for Au gratin potatoes (ahem . . . “Fantasy Potatoes”) is in a class all by itself. Really. You will never taste a more decadent, flavorful version of potatoes. I promise. The rewards are great for such a small amount of effort. Continue reading Au Gratin Potatoes (Fantasy Potatoes)