Philly Crab Fries

While perusing around the world wide web for baseball stadium recipe inspiration, I came across “Crab Fries”.

If you’re not a seafood fan, don’t worry, there’s no actual crab in this recipe. Crab Fries were created by Chickie’s and Pete’s in Philadelphia when crab was not in season, as another way to use their Crab Seasoning.

For Day 4 of LLB’s “Baseball Week” I’m sharing my version of the Philadelphia Phillies stadium staple!

Ingredients

• 2 lbs russet potatoes
• 1/2 cup Enzo Garlic Olive Oil
• 2 tbsp old bay seasoning

Begin by slicing the potatoes into wedges, then placing in a large bowl and drizzling the olive oil over the potatoes.

Toss to coat all of the potatoes with the olive oil, then sprinkle the old bay seasoning on top.

Toss well to coat.

Place the potatoes on a baking sheet in a single layer.

Bake at 375° for 30-40 minutes.

Traditional Crab Fries in Philly are served with a cheese sauce. I served mine with the Cilantro Lime Dip I made for the Bratwurst Stuffed Jalapeños.

I really liked the slightly spicy crispy fries with the creamy fresh cilantro dip!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option:  This recipe is gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Bite Sized Chicago Dogs

Before I began LLB’s “Baseball Week” I had one little boy, very special to my heart, in mind.

My friend Leanne has two of the most adorable and sweetest kids I know and they LOVE baseball!

I mean, hello cuteness!  And look at this little man all geared up for baseball season!

Seriously?  I could just scroll through her Facebook page all day looking at pics of these kids.  They are so cute and just as sweet as they can be!  I am so excited for them to visit San Diego this summer and get to hang on the beach with them!

I wanted to include a recipe dedicated to the Haynes kids because in addition to their love for baseball, unfortunately little Ryder was born with several food allergies including eggs, dairy and peanuts.

So many delicious stadium favorites include cheese or peanuts, so I set out on a mission to make something that would be fun for the kids to eat with no allergies to worry about!

Enter the “Bite Sized Chicago Dogs”!  While the kids may be Texas… or San Diego fans, the verdict is still out on that one  Everyone is a fan of the delicious “Chicago Style Dog”!  Piled high with pickles, tomatoes, cucumbers and more, the Chicago Dog is an American classic!

My thought, why not combine all of the ingredients and place them in little bite sized dairy-free fillo baskets that are perfect for parties or just a fun bite-sized lunch!

Ingredients

• 1 tbsp white vinegar
• 1 tbsp whole grain mustard
• 1/2 tsp black pepper
• 1/4 tsp kosher salt
• 1/4 tsp celery salt
• 1/4 cup sweet onion (chopped)
• 1/4 cup sliced peperoncinis
• 1/4 cup sweet pickle relish
• 2 small tomatoes (chopped)
• 1/4 cup cucumber (chopped)
• 2 grilled hot dogs (diced)
• 15 fillo factory fillo baskets
• 1/4 cup sliced pickles

Begin by whisking together the vinegar, mustard, pepper, salt and celery salt.

Next, add the onions, peperoncinis and relish.

Finally add in the tomatoes, cucumbers and grilled hot dogs.

Mix everything together, then place in the fillo baskets. Top each basket with a sliced pickle and serve!

Such a fun and yummy treat during baseball season or any time of the year!

And a great dairy-free, peanut-free baseball stadium alternative!

♣ Vegetarian Option: Substitute veggie hot dogs to make this recipe vegetarian.

♦ Gluten Free Option:  Instead of fillo baskets, use Tostitos Scoops which are gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Cracker Jack Popcorn Chicken

In continuation with LLB’s “Baseball Week: An LLB Ode to Stadium Favorites” I took possibly the most classic baseball stadium snack, the Cracker Jack, and coated it on chicken bites for a sweet, salty and delicious dish!

Everyone loves crispy popcorn chicken, but this chicken is surrounded by crunchy Cracker Jacks giving it an extra burst of flavor!

Ingredients

• 1 lb chicken breasts
• 3 eggs
• 1 cup milk
• 10 oz cracker jacks (10 small boxes)
• 3 cups flour

Begin by dicing the chicken breasts into small cubes.

Then whisk the milk and eggs together in a shallow bowl.

Next, add the Cracker Jacks to a food processor.

Blend into a fine crumb texture.

Dip the chicken into the egg and milk mixture, then into the flour, back into the egg mixture, then coat with the Cracker Jack crumbs.

It’s ok if you make a big mess as I so graciously have shown above

Once the chicken is coated place the pieces on a wire rack on a baking stone, that way the chicken cooks evenly!

Bake at 375° for 30 minutes or until crisp.

Try this totally delicious dinner treat this week!

♣ Vegetarian Option: Substitute tofu for the chicken to make this recipe vegetarian.

♦ Gluten Free Option: Cracker Jacks are gluten-free. Simply substitute traditional flour with a gluten-free flour such as coconut or brown rice to make this recipe gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Bratwurst Stuffed Jalapenos

For the first day of “Baseball Week: An LLB Ode to Stadium Favorites” I took the baseball classic, beer bratwurst, and turned it into a delicious twist on Jalapeño Poppers!

I mean there’s really nothing better than meat and cheese filled jalapeños, right?

Ingredients

• 5 pork sausage bratwursts
• 1/2 cup cheddar cheese
• 8-10 large jalapeños

Cilantro Lime Dip

• 16 oz sour cream
• 3 cloves garlic
• 2 limes (juiced)
• 1/4 cup green onions
• 1/4 cup cilantro

Remove the bratwurst from its casing and add the meat to a small bowl with the cheddar cheese.

Next, remove the stems and seeds from inside the jalapeños.

Stuff the bratwurst and cheese mixture inside the peppers.

Grill over medium heat for 8-10 minutes or until the outside of the pepper is slightly charred and the pork is cooked through.

In the mean time, prepare the dip by adding all of the ingredients to a food processor or blender.

Puree until smooth and creamy, then serve on the side of the bratwurst jalapeño poppers.

This is guaranteed to be a new game day favorite for your friends and family!

♣ Vegetarian Option: Substitute “meatless crumbles” for the bratwurst to make this recipe vegetarian.

♦ Gluten Free Option: Use gluten-free bratwurst to make this recipe gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Mini Nutella Cinnamon Rolls

Nutella, cinnamon, sugar, icing…. you really can’t go wrong with these sweet little nuggets!

Made with 6 ingredients in less than 30 minutes, these are an easy weekend breakfast treat that everyone is sure to love!

Ingredients

• 1 can crescent rolls
• 1 tbsp butter
• 1/4 cup nutella
• 2 tbsp cinnamon sugar
• 1/2 cup powdered sugar
• 1 tbsp milk

Begin by rolling out the crescent roll dough and pressing the perforations together.

Next, spread the butter over the dough, then the nutella.

Sprinkle the cinnamon sugar over the nutella.

Starting at one end, roll the dough up.

Next, slice the dough into the cinnamon rolls.

Place each roll into a pie plate.

Bake at 350° for 15 minutes.

Whisk the powdered sugar and milk together, then drizzle the icing over the cinnamon rolls.

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free pastry.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.