Cocktail Friday Archives - Kitchen Meets Girl

Triple Chocolate Energy Bites

June 12, 2013 By Ashley | 23 Comments

These Triple Chocolate Energy Bites are just what I needed after a long weekend away at my first blog conference.

I basically had the best time ever in Austin over this last weekend. I had the opportunity to meet some of my blogger friends {and make new ones!} and basically eat myself into a food coma. It was awesome!

I also realized that a 30-something introvert with a sedentary day job is quickly exhausted after a few days of constant networking and walking around the hot streets of Austin.

So when I arrived home, I decided I needed a quick pick-me-up: but also something that wasn’t too time-consuming to prepare. Anyone else need a vacation in order to recover from vacation? Yeah, that’s me this week.

These triple chocolate energy bites did the trick. Packed with oats, coconut, chocolate peanut butter, chocolate chips, and some flax seed, these quick treats came together in about 45 minutes, including refrigeration time. Plus, they’re no bake, so they’re perfect for a summertime goodie.

Our temperature here exceeded 100 degrees yesterday so I have a feeling we’re in for a long summer. I’m all about recipes that don’t require baking this time of the year!

You could certainly use regular peanut butter in these bites, but my philosophy is the more chocolate, the better. That’s why I filled my little bites with Dark Chocolate Dreams peanut butter from Peanut Butter and Co. If you haven’t spotted this in your local grocery store, you need to go grab some as soon as possible. Seriously amazing.

I added chocolate chips to these bites and rolled the finished treat in a little cocoa powder for triple the chocolate.

And, if you’re unsure about using flax seed, this isn’t one of those healthy ingredients that people claim you “really can’t taste.” I promise – you really can’t taste it. Plus, there’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes (source).

It’s a win-win.

Triple Chocolate Energy Bites

makes about 20 balls

Triple Chocolate Energy Bites

Ingredients

1 cup old-fashioned oats
2/3 cup toasted coconut flakes
1/2 cup chocolate peanut butter
1/2 cup ground flaxseed
1/2 cup chocolate chips
1/3 cup honey
1 teaspoon vanilla extract
cocoa powder, for dusting

Instructions

Stir all ingredients except for the cocoa powder together in a medium bowl until combined. Allow the mixture to chill for about 30 minutes in the refrigerator. Once chilled, roll into small balls - I used a 1" cookie scoop to form mine, but you can make yours whatever size you like. Roll formed balls into cocoa powder if desired.
Store refrigerated in an airtight container for up to one week.

adapted from Gimmie Some Oven

http://kitchenmeetsgirl.com/desserts-2/triple-chocolate-energy-bites/

XO, Ashley

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This post is in no way sponsored or endorsed by Peanut Butter & Co. I just really like their peanut butter.

Filed Under: Desserts, Finger Foods

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Jalapeno Popper Dip

January 14, 2013 By Ashley | 46 Comments

I know. I just posted a dip last week.

A Mexican-inspired one, even. So you’re probably thinking, Enough with the Mexican dips, already.

But I can’t help it. It’s football playoff season, which equates to party-food in my book. Actually, I can pretty much justify eating warm and creamy dips any day of the week:

Bad day? Console yourself with chips and dip.

Too tired to do any real cooking? Don’t worry, just use some veggies as your dip vessel and call it dinner.

Need to celebrate? Start with tortilla chips and dip.

My assignment for this month’s Secret Recipe Club was Heather’s blog over at Hezzi-D’s Books and Cooks. By day, Heather is an elementary school teacher who works with at-risk children as well as children with special needs. Can you say rock star?

Heather had so many great recipes to choose from: like garlic beef enchiladas and glazed apple cream pie and cafe au lait bars. But when I saw that she had a recipe for jalapeño popper dip, I knew right away that was what I had to make.

Had to.

I made only a few small adjustments to Heather’s recipe…I’m not a big mayonnaise/Miracle Whip fan, so I don’t typically keep any on hand. Instead, I swapped the mayo for Greek yogurt, which worked totally fine.

Also, I have this annoying habit of overbuying bags of shredded cheese. The cheese/deli drawer in my refrigerator is overflowing with almost empty bags of cheese, so I tried to use up what I had on hand.

And yes, it was all good.

Jalapeno Popper Dip

Ingredients

3 slices bacon, diced (I used turkey bacon)
2 jalapenos, seeded and diced
2 (8-ounce) packages cream cheese, softened (light or Neufchâtel will work just fine)
1/2 cup plain Greek yogurt
1 cup shredded Mexican blend cheese
2 (4-ounce) cans green chilies
1 teaspoon garlic powder
1 tablespoon Frank's Red Hot

For the topping:

3/4 cup plain breadcrumbs
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 cup shredded Mexican blend cheese
1/2 stick (4 tablespoons) butter, melted

Instructions

Preheat oven to 375.
Cook bacon in a small saute pan until almost brown. Add in the diced jalapeno and cook until soft. Remove from heat and set aside. If using regular bacon, blot off grease with a paper towel.
In a medium bowl, combine softened cream cheese, yogurt, 1/2 cup Mexican blend cheese, green chilies, garlic powder and Red Hot, stirring to combine. Add in the bacon and jalapenos. Spoon into an 8x8 baking dish.
In a small bowl, combine bread crumbs and remaining seasonings. Pour melted butter over the top and mix well. Spread evenly over the dip. Bake for 20 minutes, or until brown and bubbly.

adapted from Hezzi-D's Books and Cooks

http://kitchenmeetsgirl.com/entertaining-2/jalapeno-popper-dip/

XO, Ashley

I’m partying here!

Filed Under: Appetizers, Entertaining, Finger Foods, Miscellaneous, Side Dishes

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Rosemary Roasted Almonds

January 2, 2013 By Ashley | 21 Comments

I’m a snacker.

Snacking doesn’t really pose a problem for me on Thursdays and Fridays, when I’m in the office. I just don’t stock my desk drawers with anything that might be too tempting. However, I work from home the other three days of the week, sitting for 8+ hours in front of a computer screen. Do you know what I often do when I need a break?

Having a pantry full of candy or a stockpile of baked goods from blogging is not a good thing in this case.

Since I’m trying to make better food choices, I decided to roast some almonds to keep handy during my work-at-home days.

Almonds are a superfood, you know.

Some studies have suggested that almonds may assist in weight reduction, cholesterol reduction, and lowering the glycemic response of a high-carbohydrate meal. Even better, a statement from the FDA indicated that eating 1.5 ounces per day of many types of nuts, including almonds, may reduce the risk of heart disease [source].

So let’s get snackin’!

Rosemary Roasted Almonds

Ingredients

1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil
1 teaspoon chile powder
3/4 teaspoon kosher salt
Dash of cayenne pepper
1 (10-ounce) bag whole almonds (about 2 cups)

Instructions

Preheat oven to 325°.
Combine all ingredients in a medium bowl and toss to coat. Arrange nuts in a single layer on a baking sheet lined with foil. Bake for 20 minutes or until lightly toasted. Cool to room temperature.

recipe from Cooking Light

http://kitchenmeetsgirl.com/entertaining-2/rosemary-roasted-almonds/

XO, Ashley

Filed Under: Appetizers, Cocktail Friday, Entertaining, Miscellaneous

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Peach Bellini Party Punch

December 30, 2012 By Ashley | 14 Comments

Holy smokes, how is it almost 2013?

You guys are all probably way cooler than I am and are either: (A) hosting a party; or (B) attending a party for New Year’s Eve. The Tall Boy and me? We’ll probably be chillin’ in the basement in front of the fireplace, watching football, and playing Battleship with Doodle. Yeah, we’re really party animals here.

Also? I might have a glass or two of this easy peach Bellini party punch.

Traditionally, Bellini’s are made with peach puree, and often contain quite a bit of sugar. I don’t know about you, but after the sugar-induced food coma I ate myself into over the holidays, I needed to tone the sugar intake down a bit.

These Bellini’s are light, crisp, and cool–and a little more figure friendly as we head into the new year.

What are your plans?

Peach Bellini Party Punch

Ingredients

2 ripe peaches, halved, peeled and sliced
2 Sweet 'n Low packets
4 teaspoons lemon juice
1 bottle prosecco or other sparkling wine (I used a Moscato, since that is what I had on hand)
2 tablespoons peach schnapps

Instructions

In a blender, combine peaches, sweetener, and lemon juice. Puree until smooth. Pour into a small bowl and cover with plastic wrap, pressing against the surface of the puree to prevent browning. Refrigerate until cold, up to two days.
Combine puree, sparkling wine, and schnapps in pitcher and stir to combine. Fill champagne glasses with ice and pour mixture over ice.

for a non-alcoholic version, add two or three teaspoons peach puree to an ice-filled glass, and top with peach sparkling soda (such as Fresca)

from Weight Watchers Healthy and Happy Celebrations

http://kitchenmeetsgirl.com/entertaining-2/peach-bellini-party-punch/

P.S. – You might like these recipes, too:

Peach Pie Smoothie

Frozen Blueberry Lemonade

Coconut Mango Smoothie

XOXO, Ashley

Disclosure: This compensated post is part of a DailyBuzz Food Tastemaker program with Sweet’N Low. However, any thoughts and opinions I’ve shared here are my own.

Filed Under: Beverages, Cocktail Friday, Entertaining

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Pear, Prosciutto and Feta Flatbread

December 3, 2012 By Ashley | 9 Comments

I don’t know about you, but I love the appetizer table at holiday parties.

I also like to eat appetizers for dinner and call it a meal, but that’s another story.

As much as I love the standard summer sausage, cheese, and cracker tray, sometimes it’s nice to have something a little different. Something that’s a little fancier, but doesn’t actually require that much work.

And technically, you could turn this easy appetizer into a bit more work and make your own pizza dough, but I’ll be honest and tell you I don’t have time to do that this time of the year. So don’t judge me when I tell you I used a can of artisan pizza dough from the refrigerator section of my grocery store.

Believe me, when you take one bite of this easy appetizer flatbread–layered with pears, feta cheese, prosciutto, and red onions sautéed in a white wine and honey reduction–you’ll never notice the difference.

I know. It (1) sounds like a weird combination; and (2) sounds like a lot of work.

But, I promise: it’s not.

But you could totally tell your friends and family it is something super fancy…I won’t tell.

Pear, Prosciutto and Feta Flatbread

Ingredients

1 can artesian whole wheat pizza crust
1 tablespoon olive oil
1 small red onion, thinly sliced
3/4 cup semi-sweet white wine
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 cup feta cheese, crumbled
2 pears, thinly sliced
2 ounces prosciutto, thinly sliced and cut into strips
2 tablespoons fresh thyme leaves

Instructions

Preheat oven according to directions on pizza crust package. Lightly cover 16x14 cookie sheet with cooking spray or with a Slipat and roll crust out to cover cookie sheet. Bake crust 8 minutes, or until lightly golden brown around the edges. Remove from oven and set aside.
Meanwhile, heat oil in a saucepan. Add sliced red onion and saute over low heat until onion begins to soften. Add wine, honey, salt and pepper; cover and simmer until liquid is nearly gone and onion is soft.
Beat egg, add cheese and spread over crust. Arrange pear slices over cheese; top with proscuitto and sprinkle with onions. Bake 12 to 15 minutes or until crust is golden brown.
Sprinkle with thyme and serve warm, or at room temperature.

from the 2012 Wichita Eagle Holiday Cookbook

http://kitchenmeetsgirl.com/appetizers/pear-prosciutto-and-feta-flatbread/

I’m partying here!

XO, Ashley

Filed Under: Appetizers, Cocktail Friday, Miscellaneous

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Peach Sangria

July 27, 2012 By Ashley | 11 Comments

I found my new favorite summer drink. Wanna see?

I have to admit that my favorite sangria of all time is one made with red wine, but for a light, cool, crisp drink for a summer evening in front of the grill–this one is IT.

Truth be told, I’m really a red wine kinda gal–except when it comes to this Moscato:

The Tall Boy and I are certainly no wine coneissours, but a few years ago, one of my best girl friends was back home visiting us from wine country, and brought me a bottle of this wine.

It might have been a combination of the friendship, reliving good memories, and just sharing the companionship of an old friend, but this wine was one of the best I’d ever tasted. So good, in fact, that we have the winery ship us a case every December. You certainly don’t need this label for this recipe (Beringer makes a fine Moscato for around $10), but this is my preferred selection.

The Tall Boy, who typically does not care for sweet whites at all, loved this sangria. In fact, we both loved it so much, we made it twice in one week. The moscato in this really brought out the flavor of the fresh peaches, and the cherries gave it just the right amount of tartness. Perfection!

I also dropped in a few of my homemade maraschino cherries for good measure. And since I had it on hand, I swirled in a bit of the now cherry-infused vodka they’d been macerating in. You certainly don’t need to do that, though–this drink stands just fine on its own.

Peach Sangria

For a non-alcoholic version, replace the wine with lemon-lime soda and the schnapps with peach juice or peach flavored water.

Ingredients

1 bottle sweet white wine (Moscato works great)
1 cup peach schnapps
1/2 cup lemonade concentrate, thawed
assorted fresh fruit: I used sliced peaches, grapes and cherries

Instructions

Combine all ingredients in a large pitcher or carafe. Stir well, and refrigerate for at least two to three hours; overnight is best!

adapted from Pizzazzerie

http://kitchenmeetsgirl.com/beverages/peach-sangria/

Have a great Friday! Who’s watching the Olympics this weekend? GO TEAM USA!

Filed Under: Beverages, Cocktail Friday

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Homemade Maraschino Cherries

July 20, 2012 By Ashley | 10 Comments

Holy cow, look what I did:

Yeah, I know, it’s cherries soaked in maraschino liqueur. It may not sound super exciting, and it’s certainly not for everyone, but um…you should really try it.

‘Cause it’s really kind of fun.

And tasty.

Also? Super duper easy.

All you need is a pound of Bing cherries and a bottle of maraschino liqueur. I used a brand called Luxardo Maraschino Liqueur, which was the only brand in my stores here. There might be other brands available, though I’m not familiar with them.

I’ll be honest: these puppies are pretty potent on their own. Oh, but what an awesome addition they’d make to your fancy cocktails, or to a nice, crisp glass of summer sangria.

Or maybe dipped in some dark chocolate?

Homemade Maraschino Cherries

Ingredients

1 pound Bing cherries
1 bottle maraschino liqueur
1 large mason jar

Instructions

Fill your mason jar with cherries, and cover completely with the liqueur. Refrigerate for at least two weeks; and up to four weeks if you can wait that long! These should keep okay stored in the refrigerator for a couple of months.

from Kitchy Cooking

http://kitchenmeetsgirl.com/cocktail-and-finger-food-fridays/homemade-maraschino-cherries/

Have a wonderful, fabulous weekend, and stay cool!

Filed Under: Cocktail Friday

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Jalepeno Hummus {with Cilantro and Lime}

June 15, 2012 By Ashley | 13 Comments

It’s month number five of Eating the Alphabet and I’m so glad to be back and participating this month. If you’re not familiar with Brenda’s Eating the Alphabet party, each month we’ll create a new recipe using a fruit or vegetable with an assigned letter–this month we’re using the letters I or J.

I was all set and ready to go, with a great recipe for tacos and a mango and jicama salsa. Because if you know me at all, I’m all about the Mexican food. The only problem is that I couldn’t find any jicama in my grocery store. Seriously, it’s like a conspiracy. Remember my last Eating the Alphabet post when I couldn’t find any figs?

And since there are not that many readily available fruits and/or veggies that start with I or J, I settled on jalepeños.

You know I always have a stockpile of them in my veggie drawer, right? To make stuff like Ooey Gooey Mexican grilled cheese or garlicky marinated shrimp or stuffed jalepeño topped burgers. I add jalepeños to nearly everything. If I could find a way to put ‘em in a cookie, I’d probably do it.

And, since I found this fabulous looking recipe from The Gluten Free Goddess on Pinterest eons ago, I decided it was high time I give it a try. While it’s not the prettiest of dishes, it tasted absolutely amazing. In fact, the Tall Boy told me this was light years better than any store-bought hummus we’d ever had. And even better, it was just a fraction of the cost, and took me about five minutes to make! How awesome is that!?!?

We’ll be making this again, for sure, and it’s perfect for serving along naan, carrots, cucumbers, crackers, or homemade pita chips.

Jalepeno Hummus {with Cilantro and Lime}

from The Gluten Free Goddess

Ingredients

1 15-oz. can chilled chickpeas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
1-2 tablespoons peanut butter
3 cloves fresh garlic
2 heaping tablespoons jarred jalapeños, drained
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
Pinch of cumin, to taste
Red pepper flakes, to taste
Pinch of sea salt, to taste

Instructions

Combine all of the ingredients in a food processor until smooth.

http://kitchenmeetsgirl.com/appetizers/jalepeno-hummus-with-cilantro-and-lime/

Happy Friday!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!

I can’t wait to see what everyone else made! Be sure to check them out!

Filed Under: Appetizers, Cocktail Friday, Finger Foods

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Asparagus and Asiago Tart

June 8, 2012 By Ashley | 7 Comments

My mother is probably looking at this post and wondering who I am and what’s happened to her daughter.

‘Cause seriously, there was a time in my life that I wanted absolutely nothing to do with vegetables, in any form. I’m sure my mom would love to hop on here and tell you about the time, at age five, my two-year old cousin was out-eating me in green beans–while I sat strong-armed at the table, staring at the two beans on my plate and asked, “Do I have to eat them both?”

So, the idea that I’m posting an appetizer with a green vegetable as the main ingredient probably does seem a little bewildering.

Especially something using asaparagus, because nowayIameatingthatitisgrossandsmelly.

Except it’s not, really. In fact, turns out I totally love it.

I didn’t know I loved it, though, until about five years ago, when we went for dinner at our then next-door neighbor’s house. My good friend Chandra served grilled asparagus, and since my mom didn’t raise me to be rude, I ate every last bite on my plate.

And then asked for seconds.

Now, asapargus is one of my favorite vegetables. The Tall Boy and I especially love it oven-roasted, and drizzled with just a bit of olive oil, salt, pepper, and parmesan cheese. Add puff-pastry and you have a quick and easy finger-food, perfect for serving along with a glass of crisp white wine.

Asparagus and Asiago Tart

adapted from Martha Stewart

Ingredients

1 sheet frozen puff pastry
dijon mustard, approximately 2 to 3 tablespoons
1 cup Asiago cheese, shredded
1 pound fresh asparagus
1 tablespoon olive oil
Kosher salt and pepper

Instructions

Preheat oven to 400.
On a floured surface, roll out puff-pastry to approximately a 14 x 10 inch rectangle. Trim uneven edges, if necessary. Place pastry on a baking sheet sprayed with cooking spray. Lightly score the pastry dough 1 inch from the edges with a sharp knife. Using a fork, pierce dough inside the markings every 1/2-inch. Bake until golden, approximately 15 minutes.
Remove from oven, and spread mustard within the scored markings. Sprinkle with asiago. Trim the bottoms of your asparagus to fit crosswise inside of the tart shell and arrange over the cheese. Brush with oil and season with salt and pepper.
Bake until spears are tender, 20 to 25 minutes.

http://kitchenmeetsgirl.com/cocktail-and-finger-food-fridays/asparagus-and-asiago-tart/

Happy Friday!

Filed Under: Cocktail Friday, Finger Foods

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Pineapple-Vanilla Agua Fresca

May 11, 2012 By Ashley | 4 Comments

Happy Friday!

If everything has gone according to my plan, I should be sipping an umbrella drink as we speak.

Well, not if you’re reading this at 7 am, because I plan to still be snoozing.

I am on vacation after all.

But by 5 o’clock, I plan to have something fruity and cocktail-like in my hand.

And since I do like to share, I made you one, too. This is actually a non-alcoholic beverage {super great for entertaining on a hot summer day}, but if you add in some coconut rum, I won’t tell. In fact, I recommended it. I sampled it that way {for blogging research} and it was great.

Pineapple Agua Fresca

from Mexican Made Easy

Ingredients

2 cups chopped fresh pineapple
3 cups cold water
1/2 teaspoon pure vanilla extract
3 tablespoons sugar, to taste
ice cubes

Instructions

Put the pineapple, cold water, vanilla, and sugar in a blender and process until smooth.
Strain into a pitcher, pressing on the solids to extract all the liquid. Discard the solids. Serve over ice.

http://kitchenmeetsgirl.com/cocktail-and-finger-food-fridays/pineapple-agua-fresca/

Have a wonderful, super, fabulous Friday!

Filed Under: Cocktail Friday, Cocktails

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Triple Chocolate Energy Bites

Jalapeno Popper Dip

Rosemary Roasted Almonds

Peach Bellini Party Punch

Pear, Prosciutto and Feta Flatbread

Peach Sangria

Homemade Maraschino Cherries

Jalepeno Hummus {with Cilantro and Lime}

Asparagus and Asiago Tart

Pineapple-Vanilla Agua Fresca

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lovely sponsors

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