Today I am co-hosting a Tasty Tuesday Linky Party with Anyonita Nibbles - it’s all about sharing your food and recipes, meeting new bloggers and promoting your latest posts!
Check her out – she’s got an awesome blog with lots of decadent food.
Our other co-hosts are:
- Follow your host and your co-hosts socially (however you’d like) and let us know so we can do the same in return!
- Visit at least the link before yours. Leave a comment stating that you stopped by. (We all love to read comments, so share the love!)
- Spread the word; grab a button and display it on your blog.
- Link to your recipes–no giveways or promos, please.
- As a participant, you acknowledge that photos from the post you link may be distributed as a part of the Tasty Tuesdays Feature and/or across my social media platforms. If this is the case, all photos will be credited back to your sites and posts and credit will be given.
Now, let’s party…
I absolutely love dips and appetizers. LOVE them.
What’s that I call myself? Appetizer whore?
So, here’s the story. I make spaghetti all the time. When I say “spaghetti” I mean real spaghetti – like with tomato meat sauce. I can’t stand pasta with plain tomato sauce. It’s just too naked for me. I guess I need more substance; more depth.
I’m high maintenance. Well, only occasionally.
So many times after making my spaghetti, we have tons of sauce leftover, and I put it in a covered pyrex dish and it disappears into the fridge-of-neverending-leftovers-that-nobody-wants-to-touch-because-leftovers-aren’t-fun. You know what’ I’m talking about, right??
All of a sudden we have “nothing to eat”. Why the hell did I invest in all that pyrex??
God forbid somebody eat something they had the day before. I personally love leftovers.
So, this concoction came from a pyrex dish full of spaghetti sauce, pepperoni I had from making pizza last week and a hankering to make something new.
For all of you, of course.
- 8 oz block cream cheese, softened
- 1 tsp dried Italian seasoning (plus more to sprinkle on top)
- 1 cup Parmesan cheese, divided in half
- 3 cups spaghetti sauce with meat (you could always use jarred sauce and add browned ground beef)
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup Muenster cheese, shredded
- 1/2 cup Mozzarella cheese, shredded (or sliced, doesn't matter)
- Pepperoni slices (as much as you like)
- Preheat oven to 350.
- Mix the cream cheese, tsp of Italian seasoning and 1/2 cup Parmesan cheese in a bowl; spread in a 9x11 glass baking dish.
- Pour the spaghetti sauce over the cream cheese mixture.
- Sprinkle the remaining Parmesan cheese, Monterey Jack and Mueunster over the sauce.
- Layer the pepperoni slices and sprinkle with Italian seasoning.
- Bake for 20-30 minutes, or until bubbly and the pepperoni is starting to get a little browned around the edges.
- Serve with pita chips, tortilla chips, or whatever you want to dip it with!
If you’re on Atkins, you’re good to go here.
Just eat it with a spoon.
A spoon is good enough.
How I love summer.
It’s warm, fun, I get to grill out all the time, get a tan, etc. Also, everybody seems to be consistently in vacation mode (I need one ASAP by the way).
And, I don’t have to freeze my ass off every time I walk out the door. I sooo hate to freeze my ass off. I’m definitely a summer/beach/pool/hot weather/not freeze my ass off type of girl.
So, in celebration of summer, I made y’all -
Aaaannnddd can you guess a certain little green pepper that happens to be a shining star in this beautiful concoction?
Ok, I know you know.
- 1/2 lb watermelon, diced
- 1 large ear yellow sweet corn, grilled and shucked (or one small can yellow or white corn)
- 2 jalapeno peppers, diced
- 1/2 yellow onion, diced
- 1/2 cucumber, diced
- 1 lime, juiced
- 2 tbsp sea salt
- 1 tsp dried basil
- 1 tsp vinegar
- Combine everything in a bowl and refrigerate until ready to serve.
- P.S. - Grill the corn - it makes such a difference!
Aw, y’all know me so well.
My spicy little sidekicks.
Here lately, I have developed a sort of obsession with salsas. It’s like I want to make them every which way I possibly can. Maybe I want to be a master of all things salsa.
Like, if I want to really wanted to conquer salsas AND margaritas at the same time – could that be called Salsaritas?
Is that a restaurant – because I’m getting the feeling there is one. I probably should shut my mouth.
As long as it has jalapenos, all of the other ingredients just add to it and make it what it will be in the end. Wanna see a trend?
I’m thinking this is my favorite so far.
I’m sure I’ll think of more.
To celebrate, Hellmann’s has teamed up with celebrity chef Mario Batali to showcase how decades of delicious meals start with real, quality ingredients. So, I had the opportunity to revamp not just a recipe – but one of six recipes made by Mario himself.
Lucky girl, right?
I chose to redo his Salsa Burger, which looks fantastic. I had a few ideas; and you know I had jalapenos in mind. When do I not?
But, this time, it was habaneros that won.
It’s a freakin’ burger volcano.
Well, actually, it’s fabulous beef burger with Hellmann’s mayo and worcestershire sauce mixed in, topped with habanero cheese sauce, mango pico de gallo and guacamole.
That was a mouthful.
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 1 can petite diced tomatoes, rinsed and drained
- 1 tsp lime juice
- 1 ripe mango, diced
- 1 handful fresh cilantro, chopped
- 1 tbsp olive oil
- 1 dash vinegar
- 1 tbsp salt, or more to taste
- 1 ripe avocado
- 1 lb. ground round
- 1 1/2 tbsp Hellmann's mayo
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 8 oz. block habanero cheese, shredded (I used Cabot)
- 1 tbsp cornstarch
- 1/2 cup whole milk
- 4 burger buns
- 1 stick butter, melted
- Hellmann's Mayo
- Green leaf lettuce
- Preheat oven to 400 degrees.
- Combine onion through salt. Mash avocado and add about 2-3 tbsp of the Pico; mix really well, cover and refrigerate.
- In a mixing bowl, combine the ground round through garlic powder and form into burger patties. Put in fridge for 30 minutes.
- Sprinkle cornstarch over cheese and toss to combine. Bring the milk to a boil over low heat and add cheese; whisk consistently until thickened; about 5 minutes. Remove from heat and keep covered.
- Heat a cast iron skill over medium high heat (or you could grill, broil, etc.). Add burgers, with space in between, and cook for 2 minutes.
- Flatten the burgers with a big spatula and flip.
- Cook for another two minutes, or until as done as you want them. Remove from heat.
- Brush butter on all sides of buns and toast in oven for about 2 minutes, until browned.
- To make burgers - on the bottom bun slather Hellmann's mayo generously, followed by lettuce, burger, cheese sauce, pico and finally guacamole.
Now, go here to join the Hellmann’s Blue Ribbon table, co-create a recipe with Mario Batali and enter for a chance to win a seat at the World’s Longest Picnic Table for Hellmann’s 100th birthday celebration in September. As part of the brand’s 100th birthday celebration, Hellmann’s is helping provide one million meals to Feeding America to help the fight against hunger nationwide.
Yes, it’s as delicious as it looks.
Just have plenty of napkins.