Slow Cooker Buffalo Meatballs

These Slow Cooker Buffalo Meatballs are the perfect addition to your game day menu.  With just a few simple ingredients needed to make the sauce, you’ll be set for entertaining!

These Slow Cooker Buffalo Meatballs are the perfect addition to your game day menu.  With just a few simple ingredients needed to make the sauce, you'll be set for entertaining!

I’m a huge football fanatic.  NCAA football is my favorite, but I do enjoy NFL games as well – especially this year, when the Chiefs had a winning season!  And even if you’re not a fan of the games, just about everyone loves football food. :-)

Superbowl is the ultimate day for the consumption of finger foods, and meatballs are one of our favorites.  I love making meatballs from scratch, but when it comes to game day entertaining, I want quick and easy.  For this appetizer, I used frozen meatballs, but feel free to substitute your favorite homemade meatball if you’d rather.

Me?  I’ll be throwing these in the slow cooker and getting down to game-watching!

These Slow Cooker Buffalo Meatballs are the perfect addition to your game day menu.  With just a few simple ingredients needed to make the sauce, you'll be set for entertaining!

Slow Cooker Buffalo Meatballs

Slow Cooker Buffalo Meatballs

Ingredients

  • 2 (1-pound) bags frozen meatballs (about 40 meatballs)
  • 1 cup chicken broth
  • 3/4 cup Buffalo hot sauce
  • 1/2 cup ketchup

Instructions

  1. Combine the chicken broth, Buffalo hot sauce, and ketchup in the bowl of your slow cooker.
  2. Add your frozen meatballs into your slow cooker, and mix the sauce around so each meatball is coated.
  3. Turn the slow cooker on to high, and leave it on high for about an hour, stirring a couple times.
  4. Once it appears that the meatballs have somewhat thawed, turn your slow cooker down to low, and allow to warm for an hour longer, or until warm throughout.
http://kitchenmeetsgirl.com/slow-cooker-buffalo-meatballs/

XO, Ashley

 

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Triple Chocolate Energy Bites

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

These no bake energy bites are filled with three kinds of chocolate: chocolate peanut butter, chocolate chips and cocoa powder, and come together in just a few quick steps! #recipe #chocolate

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 no bake energy bites are filled with three kinds of chocolate: chocolate peanut butter, chocolate chips and cocoa powder, and come together in just a few quick steps! #recipe #chocolate

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!

These no bake energy bites are filled with three kinds of chocolate: chocolate peanut butter, chocolate chips and cocoa powder, and come together in just a few quick steps! #recipe #chocolate

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.

These no bake energy bites are filled with three kinds of chocolate: chocolate peanut butter, chocolate chips and cocoa powder, and come together in just a few quick steps! #recipe #chocolate

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

  1. 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.
  2. Store refrigerated in an airtight container for up to one week.

adapted from Gimmie Some Oven

http://kitchenmeetsgirl.com/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. :-)

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Jalapeno Popper Dip

I know. I just posted a dip last week.

Jalapeno Popper dip - perfect for snacking or entertaining!  #recipe #dip #gamedayfood www.kitchenmeetsgirl.

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.

Jalapeno Popper dip - perfect for snacking or entertaining!  #recipe #dip #gamedayfood www.kitchenmeetsgirl.com
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 - perfect for snacking or entertaining!  #recipe #dip #gamedayfood www.kitchenmeetsgirl.com

 

 

Jalapeno Popper Dip

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

  1. Preheat oven to 375.
  2. 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.
  3. 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.
  4. 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.
http://kitchenmeetsgirl.com/jalapeno-popper-dip/

XO, Ashley

I’m partying here!

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Jalepeno Hummus {with Cilantro and Lime}

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}

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

  1. Combine all of the ingredients in a food processor until smooth.
http://kitchenmeetsgirl.com/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!

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Asparagus and Asiago Tart

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

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

  1. Preheat oven to 400.
  2. 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.
  3. 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.
  4. Bake until spears are tender, 20 to 25 minutes.
http://kitchenmeetsgirl.com/asparagus-and-asiago-tart/

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!

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Warm Brie with Ginger-Citrus Glaze

Warm Brie 1

We’re not super sophisticated around my house.

Seriously, if you’re looking for fine cuisine and fancy-schmancy recipes, I’m not your gal.  I make stuff like bacon and beer pancakes, meatballs, super fattening burritos, and from time to time, I like to make my own Bailey’s.  Let’s be honest here, I’m more likely to end up in the emergency room after slicing my finger with a paring knife than I am culinary school.

But you know, I like to eat.

I don’t want to toot my own horn or anything, but I’m pretty darn good at it.

Also pretty good?  This warm brie.

It’s about as sophisticated as we get around here!

 

Warm Brie 2

Warm Brie with Ginger-Citrus Glaze

Ingredients

  • 1 8-ounce brie round
  • 1/4 cup orange-ginger preserves*
  • 1 tablespoon honey
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons orange zest
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Instructions

  1. Trim and discard rind from top of brie. Bake on a lightly greased baking sheet or in an oven-safe serving dish at 400 for 7 to 9 minutes, or until cheese is just melted.
  2. Meanwhile, microwave remaining ingredients for 1 1/2 minutes, stirring halfway through. Let stand while cheese bakes.
  3. Remove brie from oven, drizzle immediately with warm glaze. Serve with assorted fruits and crackers.

*I found my preserves at World Market. If you're unable to locate orange-ginger preserves, just use orange--adding 1 teaspoon freshly minced ginger.

Adapted from Southern Living, December 2008

http://kitchenmeetsgirl.com/warm-brie-with-ginger-citrus-glaze/

Happy Friday!

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