Chopped Challenge Thursday: Almonds, Beer, Tomatoes and Marshmallow Fluff

This weeks Chopped Challenge Mystery Basket included beer, almonds, tomatoes and marshmallow fluff…  again!

I combined the beer and almonds to make one of my favorite side dishes, onion rings.

I then combined the marshmallow fluff and tomatoes to make a side of BBQ sauce for dipping.

The final result of “Chopped Challenge Thursday” Week Ten: Beer Battered Almond Crusted Onion Rings with a Sweet Marshmallow BBQ Sauce

Ingredients (BBQ Sauce – makes 2 cups)

• 2 tbsp honey
• 2 tbsp molasses
• 2 tbsp marshmallow fluff
• 1/4 cup apple cider vinegar
• 1/4 cup beer
• 1/4 cup brown sugar
• 2 tsp dry mustard powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tomatoes (chopped)
• 1 can (6 oz) tomato paste

Combine all ingredients in a blender or food processor.

Puree until a thick sauce forms.

Place in the refrigerator while preparing the onion rings.

Ingredients (Onion Rings – makes app. 30)

• 2 yellow onions
• 1 egg
• 1 cup milk
• 1 cup beer
• 2 cups cornmeal
• 1/2 cup almonds
• 2 cups flour
• 1 tbsp cayenne pepper
• 1 tbsp kosher salt

Begin by slicing the onions into 1/4 inch rounds.

Next, whisk together the egg, milk and beer. Pour the mixture over the onions.

Next, blend together the almonds and cornmeal in a food processor.

Place in a shallow dish.  Combine the flour, salt and cayenne pepper in a separate shallow dish.

Next, heat a small amount of olive or canola oil in a large skillet over medium heat, then pre-heat the oven to 400° and prepare a baking dish topped with cooling racks on the side of the skillet.

Now, you’re ready to go!

Begin, by moving the onions from the milk and beer mixture to the flour mixture, coat well, then toss them back into the milk and beer, then into the cornmeal almond mixture.  Coat well then place into the skillet and cook on each side for 1-2 minutes.

Remove from the skillet and place on the baking sheet.

Bake for 6-8 minutes then remove from the oven.

Serve with the Sweet Marshmallow BBQ Sauce for dipping.

This is the perfect way to eat your favorite crispy side dish without the guilt of eating fried foods!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free flour for traditional flour and gluten-free beer 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.

Chopped Challenge Thursday: Quinoa, Jalapeños, Red Peppers and Marshmallow Fluff

Thanks to the amazing Chopped Challenge basket you all created, this weeks dish turned into a super healthy, fiber-filled, protein-packed, vegetarian and gluten-free meal that I can not stop eating! The ingredients for this weeks “Chopped Challenge” came from Thomas Kamakani Jr. with Quinoa, Barbara Cervantes with jalapeños and Muffet Bond with red peppers.  Then we have the curve ball pitcher, Miss Allison Davis with marshmallow fluff… there always has to be one!

When it comes to those “curve ball” ingredients each week such as lemon curd, apple butter or marshmallow fluff, it’s all about breaking down the ingredients, what exactly is marshmallow fluff?  Basically it’s corn syrup, sugar and water, in simpler terms, a sweetener.

I thought about what goes well with marshmallow that is not dessert and thought sweet potatoes! Who doesn’t love those delicious sweet potatoes covered in brown sugar and marshmallows with a nicely roasted turkey on Thanksgiving day!

I then decided to combine the jalapenos and marshmallow fluff, as I love the combination of sweet and spicy. I have used a Sweet Jalapeño Sauce to accompany my recipes for Mexican Chorizo Meatballs and Squash Puppies in the past.

I combined the quinoa with the sweet potatoes and added black beans to make a burger that packs 9 grams of fiber and 8 grams of protein, all without meat or gluten!

Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients (makes 8 burgers)

• 1 lb sweet potatoes
• 1 (15 oz) can black beans
• 1 cup cooked quinoa
• ½ red onion (diced)
• ½ red pepper (diced)
• 1 jalapeño (de-seeded and diced)
• 2 cloves garlic (crushed)
• 1 tsp ground cumin
• ½ tsp ground chipotle pepper
• 1 tsp fresh cilantro (chopped)
• 1/4 cup rice chex (crushed)*
• 1 egg

Sweet Jalapeño Sauce (makes 1 cup)

• 1/4 cup marshmallow fluff
• 1/2 cup sour cream (not pictured)
• 1 small jalapeño (de-seeded and diced)
• 1/2 tsp cumin
• 1 tbsp fresh cilantro
• 1 lime (juiced)

Optional Toppings

• Avocado
• Roasted red peppers
• Iceberg Lettuce Leafs (for wrapping)

*Breadcrumbs can be substituted, I simply keep a bag of crushed rice chex on hand to make my dishes gluten-free.

Start by boiling a large pot of water.  Next, peel and cube the sweet potatoes and add them to the boiling water, cook for 20 minutes.

While the potatoes are boiling, rinse and drain the black beans, then add 1 cup of the beans to a large mixing bowl and smash with a fork to create a paste for which to hold the burgers together.

Next, drain the sweet potatoes and add them to the smashed beans. Smash them into the mixture with a fork without turning them into a puree.

Next, add the cooked quinoa to the mix.

Then add the chopped onion, red pepper, jalapeño, garlic and the remaining whole black beans.

Finally, add the spices, cumin, chipotle pepper and cilantro, as well as the binding ingredients including the rice chex and egg.

Mix together, then use your hands to form into 8 patties.

Place the burgers on a grill over medium heat for 10 minutes, then flip and grill for an additional 10 minutes.

*Alternatively you can place the burgers in a 375° oven for 20 minutes, flipping half-way through or bake them in a cast iron skillet on the stove over medium heat for 10 minutes per side.

While the burgers are on the grill, prepare the Sweet Jalapeño Sauce.

Simply place all of the ingredients into a blender or food processor.

Blend until smooth and serve with the Sweet Potato Quinoa Burgers.

Is it just me or are these the prettiest burgers you’ve ever seen?

They say you should have five colors on your plate for a healthy meal, how about 5 colors in one item on the plate!

I served mine with homemade sweet potato tots.

I also wrapped it in lettuce and topped it with roasted red peppers and sliced avocado.

I then drizzled a little of the sweet jalapeño sauce on top…

And voila!  The perfect vegetarian, gluten-free, delicious burger!

It’s time… to dig in!

♣ 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.

Chopped Challenge Thursday: Parsnips, Salmon, Peaches and Kale

This weeks “mystery basket” combines some of my favorite foods; parsnips, the slightly sweeter cousin of the carrot, peaches, the sweet summer fruit with the fuzzy skin, kale, the super food packed with vitamins, and salmon, high in omega-3′s and nicknamed “the happy fish” for its depression fighting, mood elevating benefits!

Who wouldn’t want to eat a dish that provides an abundance of vitamins, makes you happy and is also delicious?

I decided to re-create my favorite dish from the lunch menu at Shade Hotel in Manhattan Beach, the Chopped Salad, served with smoked salmon, tomatoes, couscous and parmesan. To the salad I added dates, parsnips and kale.  I incorporated the kale and parsnips by roasting them to add an extra crunch to the salad! I then turned those beautiful orange peaches into a lovely vinaigrette dressing.

The final result of “Chopped Challenge Thursday” Week Six: Smoked Salmon Roasted Kale and Parsnip Chopped Salad with Peach Basil Vinaigrette.

Ingredients – Chopped Salad

• 1 cup kale
• 1/2 lb (2 medium) parsnips
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup couscous
• 9 oz romaine lettuce
• 2 tomatoes
• 1/4 cup dates
• 4 oz smoked salmon
• 1/4 cup parmesan cheese

Basil peach vinaigrette

• 1/3 cup red wine vinegar
• 1 tbsp olive oil
• 1 peach (peeled, pitted and chopped)
• 1 tbsp fresh basil (chopped)
• 1 clove garlic (minced)
• 1 tbsp honey

Begin by chopping the kale (warning: there’s going to be a lot of chopping in this salad, hence the name!) Remove the thick “stem ribs” and discard.

Next, chop the parsnips and place on a rimmed baking sheet with the chopped kale. Drizzle with olive oil and sprinkle with salt and pepper.

Place in a 400° oven for 15 minutes.

In the mean time, make the peach basil vinaigrette.  Combine all of the ingredients in a blender or food processor.

Blend until all of the ingredients are combined well and the vinaigrette has a smooth consistency.

Place in the refrigerator to chill while you prepare the rest of the salad.

In a small saucepan bring 3/4 cup of water to boil on the stove. Add the couscous to the boiling water, stir, cover, remove from the heat and let stand 5 minutes.

Meanwhile, did you know that Couscous was elected as the third favorite dish of French people in 2011?  Neither did I, but now I do and so do you, thanks for the super important 411 on the popularity of couscous Wikipedia!

Next, get that knife back out and chop the romaine lettuce, tomatoes, dates and smoked salmon. Add to a large mixing bowl.

Just ignore those pumpkin seeds floating around in there.  After trying the salad I decided they weren’t necessary and removed them from the dish.  Now if you are a crazy pumpkin seed fan, go right ahead and throw them back in there!

Next, fluff the couscous with a fork and add it to the mix.

By this time the kale and parsnips should be roasted and ready to top the salad. The kale shrinks down to a miniature version of its former self, but don’t worry, it’s supposed to do that!

Toss everything together in the large mixing bowl, then transfer to a serving bowl and drizzle with the peach vinaigrette dressing.

Isn’t she a beauty?

Check out those lovely layers of deliciousness!

Use the serving spoons to place this delicious salad into serving bowls.

Serve as a side salad for 4-6 people or split in half and share an entrée sized portion with a friend

I chose the first option and shared this delicious salad with friends and roommates at Tuesday nights “family dinner” alongside grilled cheeseburgers and fresh fruit.

What are you waiting for?  Grab a fork and dig in!

If you haven’t already, don’t forget to enter the giveaway going on this week at LLB to win FREE Longaberger Pottery!

♣ Vegetarian Option: Omit the smoked salmon to make this recipe vegetarian.

♦ Gluten Free Option: Substitute brown rice couscous or another gluten-free variety of the grain 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.

Chopped Challenge Thursday: Caramel, Pumpkin, Pecans and Hershey’s Chocolate Morsels

From the minute I saw this weeks chopped challenge mystery basket I knew a dessert was about to be made!

Hershey’s chocolate morsels, caramel, pecans and pumpkin, all ingredients that scream fall dessert!

Not wanting to make a traditional pie or try to combine all of the ingredients into one dish I decided to make a cookie pie using the Hershey’s chocolate morsels as the chocolate chips and adding caramelized pecans to the dish.  I then decided to turn the pumpkin into a delicious ice cream to top the warm cookie pie.

The final result of “Chopped Challenge Thursday” Week Five: Chocolate Chip Caramelized Pecan Cookie Pie with Homemade Pumpkin Ice Cream.

Ingredients (cookie pie)

• 2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup butter (separated) (3/4 cup melted)
• 1/2 cup sugar
• 1 cup brown sugar
• 2 tbsp vanilla (separated)
• 1 egg
• 1 egg yolk
• 1 bag ( 1 3/4 cups) Hershey’s Mini Kisses
• 1 bag (14 oz) caramels
• 1/2 cup milk
• 2 cups crushed pecans

Ingredients (pumpkin ice cream)

• 1 cup sugar
• 1/2 cup brown sugar
• 1 tbsp vanilla
• 1 (15 oz) can pumpkin
• 1/2 tsp ginger
• 1 tsp nutmeg
• 1 tbsp cinnamon
• 1 pint whipping cream
• 4 eggs (whisked)
• 3/4 gallon whole milk
• 7-8 pounds ice
• 2 cups ice cream salt

Start by making the ice cream. Combine the sugar, brown sugar and vanilla in the bottom of the ice cream canister.

Next, add the pumpkin, ginger, nutmeg, cinnamon, whipping cream and mix well.

Then add two cups of the whole milk to a small saucepan over low heat.  When warm add in the whisked eggs. Continue whisking the mixture regularly for 2-3 minutes making sure the temperature does not get too warm to cook the eggs.

Add the mixture to the canister then add the rest of the whole milk to the “fill line” on the ice cream canister.

Mix together well then place the canister inside the ice cream maker.  Surround the canister with ice and salt then plug the ice cream maker in to begin the freezing process.

While the ice cream is freezing begin making the cookie pie.  Still remember to fill the outside of the ice cream maker with ice and salt when needed. If the ice level is too low the freezing process will stop and runny ice cream will result…. and I know that no one wants that!

For the cookie pie, begin by making the caramelized pecans. Unwrap each caramel and place into a medium pan over low to medium heat.  Add 1/2 cup milk, 1 tbsp vanilla and 1/4 cup butter to the caramels.

Stir consistently until the caramels are fully melted.  Then add in the pecans.

Remove from heat and mix until the pecans are well coated. Set to the side while you prepare the cookie dough.

Start by combining the flour, baking soda and salt in a small bowl.  Next cream together the butter and sugars.  Add in 1 tbsp vanilla, the whole egg and egg yolk.  Mix well, then add in the flour mixture.

Next, mix in the chocolate chips or mini Hershey’s kisses.

Finally, add 1 cup of the caramelized pecans to the mixture.

Mix well then place into a greased pie plate.

Place in a 350° oven for 25-30 minutes or until crisp and brown around the edges.

Before the pie is finished cooking the ice cream machine should shut off and that means… the ice cream is ready!

While waiting for the pie to come out of the oven, maybe I should go ahead and scoop out some ice cream.

Maybe a couple bowls of it…

And maybe I should take a bite…

Ding!  Caught by the timer!  The pie is ready!

Top with the pumpkin ice cream and get ready to gobble down!  The cold ice cream on the warm pie melts quickly!

See, I wasn’t kidding!

This is one decadent, creamy, delicious dessert!

If you like a more crisp cookie pie, I would recommend separating the dough into two pie plates to make a thinner, crisper cookie, rather than a thick chewy cookie (like what I have… and love!)

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: The pumpkin ice cream is gluten-free. Simply replace the flour in the cookie pie with a gluten-free flour alternative 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.

Chopped Challenge Thursday: Buffalo Sauce, Poppy Seeds, Coconut and Apple Butter

Oh happy day, it’s “Chopped Challenge Thursday”!

This weeks “Mystery Basket” included Buffalo Sauce from Paul Kim, Coconut from Amy Black, Poppy Seeds from Dottie Warmbier and Apple Butter from Whitney Hicks.

Coconut, apple butter, poppy seeds, I could have practically made my Passion Fruit Poppy Seed Muffins with these ingredients. I couldn’t believe it when I saw both coconut and poppy seeds in my “mystery basket” this week. Up until last weekend I had never cooked with either ingredient! I feel like I have a certain psychic connection with my loyal blog followers (or “bollowers”) a lot of the time!

Now the ingredient that threw me for a loop this week was the buffalo sauce. Not because I don’t know how to use the ingredient, I think it’s pretty obvious from my extensive list of buffalo recipes that I not only know how to use the ingredient, but also have a slight obsession with it. From buffalo chicken pasta to buffalo potato salad to buffalo chicken burgers and buffalo macaroni salad.

Even with almost a dozen buffalo dishes under my belt, I have never combined the delicious sauce with poppy seeds, coconut or apple butter!

After much deliberation I decided to make a coconut and poppy seed crusted chicken, then combine the buffalo sauce and apple butter into a dip… say what?  I know, it sounds weird and to be honest, I had no idea if it was going to be the greatest discovery ever or taste like a third-graders science project, but somehow I made it work!

The final result of “Chopped Challenge Thursday” Week Four: Coconut Poppy Seed Popcorn Chicken with Buffalo Sweet Sauce

Ingredients – Popcorn Chicken

• 2 lbs chicken breast (cut into cubes)
• 3 cups flour
• 6 cups rice chex
• 1 cup shredded coconut
• 2 tbsp poppy seeds
• 3 eggs (whisked)
• 1 cup coconut milk

Buffalo Sweet Sauce

• 1/2 cup apple butter
• 2 tbsp buffalo sauce
• 1/4 tsp ground ginger
• 1/2 tsp allspice
• 1 tbsp apple cider vinegar
• 1/2 cup sour cream

Start by using a food processor to turn the rice Chex into a fine crumb mixture. After no large pieces of cereal remain, add the coconut to the food processor.

Pulse for 15 seconds then place the coconut crumb mixture in a bowl, add the poppy seeds and mix together.

Next, set up the chicken breading station. Start by placing the flour in one bowl, in another bowl combine the eggs and coconut milk.

Bread each little piece of popcorn chicken by dipping it in the egg and milk mixture, then in the flour, back into the egg and milk, then over to the coconut poppy seed mix.

Place the breaded chicken onto a wire rack on top of a baking sheet so that any excess breading falls through the rack and onto the baking sheet.

Place these little nuggets in the oven at 375° for 25-30 minutes.

While they’re in the oven, it’s time to prepare the Buffalo Sweet Sauce.

Start by combining the apple butter and buffalo sauce.  I know, this sounds really weird, trust me, I had my reservations, but once I tasted it I knew that it could work!

Next, whisk in the ginger, allspice, apple cider vinegar and sour cream. The sauce is now complete and once the chicken is crispy, the dish is ready to be served!

Baking the chicken instead of frying it reduces the calories by 30% and cuts the saturated fat in half.

These would be a great snack for a party…

… or an easy weeknight dish that the whole family would love!

I also added some oven fries by simply slicing up a couple of potatoes, drizzling olive oil on top and sprinkling with salt.

♣ Vegetarian Option: Use vegetarian chicken breast substitutes for the chicken to make this dish vegetarian.

♦ Gluten Free Option: Rice Chex is gluten-free, so simply substitute the flour for a gluten-free flour alternative, such as coconut flour, to make this dish gluten-free!

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