21 Tapas for Cinco de Mayo

It’s almost Cinco de Mayo!

I think everybody loves this day because it’s a fantastic reason to eat fun Mexican food, have great margaritas, and just enjoy all that Mexican cuisine offers.

Who doesn’t love tacos?
Carnitas | Dixie Chik Cooks I’ve always had an affinity for Mexican/Spanish cuisine, but tapas has to be my favorite.
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Tapas literally means enjoying/splitting appetizers, having cocktails in lieu of ordering a three-course meal. It’s fun, relaxed, and everyone gets to taste what everyone else is having! In some Central American countries, this is also known as bocadillos.

Just in time for the upcoming Cinco de Mayo, I’ve found you several delicious, savory dishes to enjoy this particularly fun holiday.

My Sous Vide Carnitas happens to be one of them (above), and these kick ass Cheesy Jalapeno Flautas.
Go here to see the entire gallery.

Here’s your pinnable!

This article was originally published by me on Community Table/Parade online.

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Jalapeno Popper Dumplings


You’re so gonna love these.
Jalapeno Popper Wontons These are so good and so, so easy. They will impress your dinner guests, your coworkers, your friends, or whoever the hell you feed.

If you aren’t familiar, these are referred to as dumplings, potstickers, rangoons or wontons. I’ve made many – Go here, here and here to see just a few.
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If you don’t know the joy of working with wonton skins, you’re sooo missing out.

They’re pliable, versatile, and literally a little square blank canvas. I made these with a batch of jalapeno poppers I made (I made too many).

For whatever reason, the bacon on these decided to be a whiny ass little bitch. BUT, I’m glad because I bagged them up and threw them in the fridge instead of serving them to whoever was here or taking them to work.

When I decided to make these, I imagined throwing the poppers in the food processor, wrapping them up in wonton skins and frying them. Worked like a damn charm.

So, here’s how you put them together. Make your poppers and let them cool; preferably in the fridge for a few hours.

Using one wrapper at a time line them with water, which is the glue to bind the wrapper together using your finger (please wash your hands first), and put a teaspoon of popper filling in the very center.
Fold them up like little stars. Here’s a link to show your how to shape them a few different ways.

I like the four pointed star technique – it’s easy.  You basically bring each side up, two at a time, and press to seal all edges.
See how cute these are??

What makes these beautiful things so unique is the Cilantro Mango dipping sauce. It’s absurd. Good Lord – just insanely delicious. It’s cilantro, mango, jalapeno, and some other things.
It works so perfectly with the wontons.
These are my new favorite apps.
Here’s your printable –

Jalapeno Popper Dumplings

Jalapeno Popper Dumplings


    For the Poppers
  • 6 jalapeno peppers, halved and deseeded (unless you like major heat)
  • 1/2 block cream cheese, at room temperature (or more depending on how big your peppers are)
  • 1/2 lb Bill E's Bacon, halved
  • For the Wontons
  • 1 package wonton wrappers
  • Jalapeno poppers
  • 3 cups sunflower oil (or canola)
  • For the Cilantro Mango Dipping Sauce
  • 1/2 mango, diced
  • 1 handful fresh cilantro
  • 1 tbsp rice wine vinegar
  • 1 tsp soy sauce
  • 1 tsp sesame oil


    For the Poppers
  • Stuff each pepper half with cream cheese and wrap with bacon slice; place on baking sheet.
  • Preheat oven to 425, and bake for 25 minutes, until bacon is done.
  • Let cool and refrigerate for a few hours or overnight.
  • Add poppers to a food processor and pulse, until thoroughly chopped.
  • For the Wontons
  • To assemble the wontons, line each wrapper with water by using your finger and spoon about a tsp of jalapeno filling in the center.
  • Fold corners together to make a triangle and seal, being careful to not squeeze the filling out, covering with a damp paper towel.
  • Bring oil in a medium size pan over 375 degree heat (medium high).
  • Fry wontons until golden brown, about 1-2 minutes on each side. Drain on paper towels.
  • For the Cilantro Mango Dipping Sauce
  • Combine all in a food processor, pulse until combined.
  • Serve wontons with dipping sauce.
  • Enjoy!


Jalapeno Popper Dumplings


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20 Grown Up Ways with Mac ‘n Cheese

It’s time to stop making regular ass macaroni and cheese. I’m here to help you.

Remember my French Dip Mac ‘n Cheese Fries?
French Dip Mac 'n Cheese with Bacon We all grew up on it and you can’t deny that it continued to be a favorite even as you became an adult. There are so many ways to enjoy this cheesy pasta, but you gotta think outside the box – the macaroni and cheese box, that is!

Like this Beer Cheese Mac ‘n Cheese with Sausage
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Quinoa Tabbouleh

Tabbouleh fan?
If you’ve never tried it, now’s the time.
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I love this stuff; you can eat it as a dip with pita chips or crackers. I’ve put it over grilled chicken with tzaziki and feta cheese. It’s a simple “salad” made with chopped fresh parsley, mint, lemon, tomato, cucumber, and a grain. I have recently discovered that I’m gluten intolerant, so instead of the traditional bulgur, I substituted quinoa. If you don’t know how to pronounce it, it’s keen-wah.

It’s an itty bitty grain that is from the amaranth family, and it has more protein than any other grain or seed, and double the amount of iron that’s in spinach. I’ve also made tabbouleh with couscous, which is also very good – but it’s not gluten free. That’s unfortunate AF because I so love couscous. I also made tabbouleh sans grain – check that out here.

Let’s address the obvious here, they look like little condoms. I know that’s not an appetizing thought, but you know you were thinking it. We got that shit out of the way.
I’ve been making this for a while. It’s one of those things I know I should post, but every time I make it the stuff doesn’t last long enough for me to get photos.
These crackers are so damn good, I could make myself sick eating them. They’re Crunchmaster Multigrain Crackers. And, yes, they’re gluten free. My favorite has to be the Sea Salt.

Customize this however you want to; add more lemon, more cucumber, etc. Make it your own. I added garlic – I know some people just aren’t a fan, but I like it.

Here’s your printable –

Quinoa Tabbouleh

Prep Time: 30 minutes

Serving Size: 4

Quinoa Tabbouleh


  • 1 tomato, diced small
  • 1/2 onion, diced small
  • 1/2 cucumber, diced small
  • 1 bunch fresh Italian leaf parsley, roughly chopped
  • 2 tbsp fresh mint, chopped
  • 1/4 cup olive oil
  • One lemon, juiced
  • 1 tsp garlic (jarred)
  • 1 tbsp salt
  • 3/4 cup quinoa, cooked (more or less to your liking)


  • Combine all ingredients in a bowl; cover and refrigerate at least 30 minutes before enjoying.


This recipe is gluten free.


Here’s your pinnable!
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Apple CinnaCheesecake Cups

This post is sponsored by Pillsbury™, but content and opinions expressed are all my own. 

It’s almost Springtime, so lots of things are about to get a bit hectic, especially if you have kids at home. Sports games, practices, spring break, school gearing up to end – sooo many things going on.

We all, as parents, love to give our kids (and their friends if they are a regular fixture in your house) good homemade meals, and of course, homemade treats.

Baking from scratch may not always be feasible if you have a lot on your plate, but there’s definitely a good middle of the road solution. I’ve teamed up with Pillsbury™ and Walmart to show you how to make a fun, easy, and very delicious treat idea for their Cinnamon Rolls with Cream Cheese Icing!
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I’ve turned the already delicious Pillsbury™ Grands Cinnamon Rolls into an entirely new dessert. Just four ingredients, a few steps, and they’re ready to eat. Imagine cinnamon apple cheesecake nestled in a cinnamon roll crust…topped with crushed walnuts.
When my kids were both in sports, we spent a lot of time at the ballpark, and many times I had a houseful of kids after practices, games and recitals.

Active kids are always hungry; these would disappear quickly…

Not only do you get a printable recipe, but a video tutorial↓

These are handheld cups of apple-cinnamon-roll-cheesecake goodness.

Here’s your printable-

Apple CinnaCheesecake Cups

Apple CinnaCheesecake Cups



  • Make cheesecake according to package directions, omitting the crust. Stir in 1 cup apple pie filling and refrigerate.
  • Preheat oven to 350 degrees.
  • Butter a muffin pan (that holds 12) with nonstick spray or butter.
  • Remove cinnamon rolls from can and half each.
  • Using your hands, form each cinnamon roll into a flat circle and place each one into muffin pan, bake for 15 minutes, let cool for 5 minutes and press each one down in the center to form a well.
  • Fill each cup with cheesecake mixture, drizzle with cream cheese frosting and walnuts.

Here’s your pinnable↓
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