New Year’s Eve Recipe Round-Up

Post updated 12/27/2016 to include even more New Year’s recipe goodness!

new years collageHow was your Christmas? What did you get? WHAT DID YOU GET ME?? I hope you had lots of family time and ate until you couldn’t breath. On that note, lets talk New Year’s Eve eats! Here is a round up of some of my favorite easy to eat munchies. I think food always tastes better with a bite in one hand and a adult beverage in the other, don’t you? Happy New Year my lovelies, thanks for sticking it out with me while I stumble through this blog thing. I love you all bunches!!

Italian Nachos

Stuffed Pizza Bites

Bacon, Bleu Cheese and Caramelized Onion Tart  

Cookie Sticks

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Gorgonzola Waffle Fries

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Hot Crab Dip

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Taco Chex Mix

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Almond Snack Mix

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The Crispiest Oven Baked Wings – Two Ways!

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Stuffed Mini Peppers

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Autumn Chex Mix

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Chorizo Stuffed Mushrooms

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Philly Cheese Steak French Bread Pizza

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Carne Asada Nachos

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For Valentine’s Day this year my sweet babies got be a beautiful bouquet of red, white and purple carnations and lots of big pink and red balloons. Now, as sweet as this gesture was, I knew that there was a ulterior motive behind the balloons. Just the week before was M’s birthday, and they had more fun playing with the balloons then anything else. So naturally, when it came time to pick a gift for mommy, balloons were at the top of the list.

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Being the mean mom that I am, I made them wait a week to play with the balloons. They were my balloons, I wanted to enjoy them. But alas, they started to droop and it was time to cut them loose and let them meet their demise from the two balloon crazy kiddos.

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Where am I going with this story? Well I will tell you. When a balloon floating at eye level floats in front of your face in the middle of the night in a sleep glazed stumble to the bathroom, one of two things will happen. Either you will suddenly acquire ninja skills like Jean-Claude Van Damme has never known, or you will have a massive heart attack and be scared to stay home alone for a week. I leave it up to you to guess which way (or both ways) I handled the situation.

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Since I was feeling a little sensitive about my balloon attack I decided to eat my feelings with these nachos. They’re loaded with lots of tequila marinated steak, crunchy corn, radishes, red onion, jalapeno and gooey cheese. Top them off with sour cream and guacamole if you like, and they make for the ultimate snack. Keep these in mind for Cinco De Mayo- you can bet I will be making them! Its one of the best holidays, it’s a night devoted to Mexican food and margaritas. YUM!!

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Carne Asada Nachos

Ingredients

  • 1 1/2 lbs. flank steak
  • 1/4 cup tequila
  • 2 garlic cloves, minced
  • 1 1/2 limes, juiced
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 chopped red onion
  • 1 bunch cilantro stems
    Nachos:
  • tortilla chips
  • shredded cheddar cheese
  • sliced pickled jalapenos
  • fresh corn kernels
  • thinly sliced radishes
  • chopped onions
  • cilantro leaves
  • sour cream
  • crumbled queso fresco
  • guacamole

Instructions

  • Place flank steak in a large re-sealable bag. Place all marinade ingredients into bag, seal and shake up the mixture so the steak is well coated. Place the steak on a plate, in the refrigerator. Allow steak to marinate for 8 to 10 hours and up to 24 hours.
  • Once marinated, remove steak from bag and pat dry on both sides. Preheat a grill or grill pan over medium-high heat. Lightly oil the surface and sear steak on each side for 3 to 4 minutes. Cover and reduce heat to medium. Cook steak for an additional 3 to 4 minutes for medium-rare (add an additional 2 minutes for medium doneness). Remove steak from heat and onto a cutting board, loosely covered with foil.
  • Allow steak to rest for 8 to 10 minutes before chopping into thin, bite sized pieces. Set aside. Preheat oven to 375˚F. Spread a layer of tortilla chips onto a baking sheet in one even layer. Top chips with shredded cheese. Place baking sheet into the oven and bake for 4 to 6 minutes or until cheese has melted, but hasn't begun to bubble. Remove from oven and top evenly with remaining ingredients. Serve.
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    Cheeseburger Sliders

     Miniature things are cute. Babies, puppies, pant sizes, and food especially. Mini just means you can eat double as much, right?! Just think how bad ass your friends will think you are when you tell them you ate 4 cheeseburgers last night!

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    You will be their hero…. or they will look at you with horror and disgust. Anywho….

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    These sliders are super fast to throw together, and so much  easier then shaping individual patties. I choose to keep my toppings simple, but by all means, get creative with your topping! Bacon, onions, guacamole…the possibilities are endless!

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    Cheeseburger Sliders

    Ingredients

    • 1 pound ground beef
    • 1 teaspoon seasoned salt
    • 1/4 teaspoon black pepper
    • 1/4 cup barbecue sauce
    • 4 slices cheese
    • 12 slider buns or dinner rolls
    • optional: lettuce, tomato, bacon, pickles, ketchup, mustard

    Instructions

  • Pre-heat oven to 350 degrees. In a large bowl mix together ground beef, salt pepper and barbecue sauce. Flatten meat into a 8x8 inch baking DISH. Cook for 20 minutes, draining off fat if needed.
  • Place cheese slices on meat and cook for an additional 5 minutes or until cheese is melted. Cut meat in to 12 squares and serve on slider buns. Serve immediately.
  • Makes 12 sliders
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    Baked Goat Cheese Dip

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    Sometimes it amazes me what a “mom” I am. I have adapted the ability to hear through walls and see what goes on behind my head. I can hold a baby, cook dinner and fold laundry at the same time. Every time I make a decision “Mom” thoughts run through my mind: how much does it cost, is there a risk of burningscarringbrokenbonesamputation…well you get the picture.

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    I would like to think that my tastes have grown up along with me and my mommy ways. Don’t get me wrong, I love some Velveeta sometimes, but every now and then I like something a little more astute. Goat cheese can be an acquired taste, but this dip is the perfect balance of  creamy cheese and a mild tomato and basil sauce. Its perfect with toasty bread and a glass of wine. Or a juice box, if that’s what tickles your fancy 😉

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    Baked Goat Cheese Dip

    Ingredients

    • 1 14.5 oz can petite diced tomato
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • pinch red pepper flakes
    • 1/4 cup finely diced yellow onion
    • 1 1/2 teaspoon minced garlic
    • 3 ounces goat cheese
    • 1 Tablespoon minced basil
    • Baguette, for serving

    Instructions

  • Preheat oven to 350 degrees. Grease a small baking dish and set aside.
  • In a medium sauce pan combine all ingredients -except basil and goat cheese- over medium heat. Bring to a simmer, cook for 20 minutes, stirring occasionally. Add basil at the end of cooking, pour into baking dish. Top with crumbled goat cheese and bake for 15 minutes or until cheese is bubbling. Top with additional basil if desired, serve hot with sliced baguette
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    Pimento Cheese Bacon Wrapped Jalapeno Poppers

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    Today to you I am making a desperate plea: someone PLEASE help me become computer literate overnight! I have been doing some transitioning on my website to a self-hosted server and to say I am in over my head would be an understatement. I’m drowning here. Facebook, Microsoft Word, maybe even Excel, those programs I know. But right now I want to crawl under a blanket, get into the fetal position and cry until a tall dark and handsome computer genius comes to save me.

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    One thing I do know is snacks. Especially those of the cheezy, melty, gooey, spicy, baconey variety.  Also, I am good at making up descriptive words. These poppers are outta this world. Make sure you take all of the seeds and ribs out to keep the heat factor down.

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    Pimento Cheese Bacon Wrapped Jalapeno Poppers

    Ingredients

    • 2 oz jar pimento peppers
    • 8 oz pkg cream cheese, softened
    • 2 cups grated sharp cheddar cheese
    • 1/4 teaspoon garlic powder
    • 10 medium sized jalapeno peppers
    • 10 slices bacon

    Instructions

  • Preheat oven to 375 degrees.  In a medium sized bowl, mix together the pimento, cream cheese, grated cheese and garlic powder. Set aside (this can be made in advance and kept in the fridge until ready to use.) Cut bacon slices in half.
  • Slice the jalapenos in half length wise. Remove all seeds and ribs with a small spoon. Fill each jalapeno half with cheese mixture, then wrap with a piece of bacon. Bake on a large baking sheet for 30 minutes or until bacon is starting to crisp and peppers are tender. Serve immediately.
  • Makes 20 poppers
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    Stuffed Mini Peppers

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    For someone who enjoys cooking as much as I do, I really dislike going to the grocery store. It usually feels like a chore to me, and I try to plan ahead so I only have to go once a week. However, there are times when I love to go to a bigger store and just shop around for fun new ingredients and search for inspiration for new concoctions. Take these peppers for instance. I was just walking through Safeway looking for onions when I walked by a package of these colorful mini peppers. I threw them into my cart on a whim, and I am so glad I did!!

    These are a fun twist on jalapeno poppers. I love me some jalapeno, but the heat level can be harsh for some people.  I’m crazy about the colors of the peppers, and they can be made light if you prefer. Turkey bacon if you so please (or no bacon at all) and light cream cheese. A little bird told me that if you use light cream cheese you can eat a few extras. No judgment here.

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    Stuffed Mini Peppers

    Ingredients

    • 9 mini sweet peppers, washed and split in half lengthwise
    • 6 oz cream cheese, softened
    • 1 green onion, sliced
    • 1/4 tsp garlic powder
    • 3 T crumbled panela cheese
    • 1/4 c shredded sharp cheddar cheese
    • 5 slices bacon, cooked and crumbled
    • Salt & pepper to taste

    Instructions

  • Preheat oven to 350 degrees. Remove seeds from peppers. I chose to leave the stems on for looks and a "handle" to hold the peppers, but they can be removed.
  • Combine all filling ingredients in a medium bowl. Taste for salt and pepper. Fill each pepper with 1 tablespoon filling and place into a greased baking dish. Bake for 30 minutes or until peppers have softened. 
  • *Peppers can be filled and refrigerated until ready to bake.
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