Showing posts with label Toppings. Show all posts
Showing posts with label Toppings. Show all posts

February 26, 2012

Oscar Night: Cranberry & Pistachio Brie Crackers

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It's Oscar Night!!!

So many amazing films up for nomination this year... and I am shameful to even say that I still haven't seen 'The Help' and I am dying to see it.

I know, after tonight were going to get "Netflix happy" and add a bunch of movies to the queue. 

Any suggestions?
So when I get back from a Sunday afternoon of working, I fulling intend to cuddle up on the couch and getting into The Oscars with a few of these delicious bites.
Creamy brie with the nutty sweet added flavors of cranberries and pistachios.

Bright, colorful, and deliciously tasty crackers perfect for your Oscar night get- together. The other idea to really fix that sweet tooth, try my Avocado and Banana Ice Cream that is #2 on Foodbuzz's Top 9 today. This faux ice cream will really impress your guests.
Have fun tonight everyone and may your favorite film win!
Cranberry and Pistachio Brie Crackers

20 whole wheat crackers

1/4 lb soft spreadable brie, thinly sliced or 1/2 cup goat cheese
2 tbsp pistachio
3 tbsp cranberries

Spread cheese on crackers and then shower cheese with cranberries and some pistachio pieces.

Arrange on platter and serve.

Recipe and photos by A Healthy Jalapeño 

October 31, 2011

Pumpkin-Walnut Granola

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My First Secret Recipe Club post!!!! Yay!
I couldn’t be happier to be accepted into such a fun and exciting club where there is nothing but delicious recipe sharing and networking going on… {what a bloggers dream}.

My first month in the club I had the honor of poking around The Spiffy Cookie to find a recipe that spoke to me, buy the ingredients, cook it up and tell you all about it. Erin, the author and baker behind The Spiffy Cookie, is a 26 year old graduate student working towards her PhD in Biomedical Sciences. WOW... talk about a 'smart' cookie with excellent goals. Erin is also a food lover and with having lived in Texas and New York, Ohio for undergrad and then Tennessee for her graduates degree. She sure has a good handle on the map and great food from all over this country. 
She has so many phenomenal recipes on her blog like Pumpkin Biscoff Cream Cheese Bread and Pumpkin Nutella Mini Cheesecake Bites that look sooooo amazing that you just have to check out. I ended up landing on this beautiful Pumpkin Spice Granola. Just like Erin, I had never made homemade granola before so being that we were in the same boat, I couldn’t pass this opportunity up.

Paul and I love granola. Over yogurt in the morning, sprinkled on ice cream for added spunk to our dessert and just as a to-go snack baggie to push the hunger down when were on the run.
After reading the ingredients and recipe, I was surprised as to how easy this all looked and was somewhat relived that this would be a good challenge with excellent results. As you see throughout my blog the past couple of weeks, I have been loving all the pumpkin recipes out there, and I even held my first Blog Hop with a focus on all Harvest recipes that warm your home. There were so many fabulous recipes that were shared to which my mother and I got to work on a few of them right away, how delicious.
So, back to this yummy yummy granola that I have been gobbling down since I was given my assignment. This was so simple to throw together and make and the taste is nothing short of fantastic. With every bite of granola you get that fall pumpkin taste with natural sweeteners and good hearty nuts. The flavor has a taste all its own, it’s delicious by itself or sprinkled over your favorite snack or treat. Any way you have this granola your taste buds will be doing the Harvest dance.

Or Erin says, it doesn't matter how it gets into your belly, just make sure it gets there.
Natural, healthy, quick and delicious… what could be better?  To see Erin’s original recipe, please stop by her page, let her know I sent you and show her some foodie love.
Pumpkin-Walnut Granola
Photos by A Healthy Jalapeño
Recipe adopted by The Spiffy Cookie

5 cups rolled oats
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup maple syrup

1 tsp vanilla extract
3/4 cup dried cranberries
1/4 cup walnuts, crushed

cup pepitas (pumpkin seeds)

Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine oats, spices, and salt. Mix well.

In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.
Makes approximately 6-1/2 cups

Come visit the  Secret Recipe Club to see all the other wonderful recipes that were shared this month and let them know A Healthy Jalapeño sent you.



October 28, 2011

Baked Cranberry-Apple Brie

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hApPy fRidAy!!!!
I want to let you all know that I'm guest posting tomorrow over at Krista's fabulous blog Everyday Mom's Meals where I'm sharing my delicious Baked Cranberry-Apple Brie! I found this recipe last winter and adopted it to compliment this beautiful fall season. This Baked Cranberry-Apple Brie has a sweet knack for the harvest season with a complimentary creamy brie that heightens the flavor and warms your soul. I hope you try and enjoy this snack as much as Paul and I do and please feel free to roam on A Healthy Jalapeño for more delicious and festive treats.
I absolutely adore Krista, she is a fabulous friend to all bloggers and has some pretty rocking recipes of her own. You might remember when she did a guest post for me back in August with that mouth-watering Peach Custard Streusel Pie.  I was sooo excited when she asked me to share on her blog, and more than honored. head over to send her some love after you check out this warm and delicious Fall recipe!

July 12, 2011

Fresh Strawberry Puree

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Soooo I guess you could say this all started when I bought a crazy amount of strawberries last week without thinking that I wasn't going to be home much to eat them all. 

Well when I opened the fridge this afternoon there they were... staring at me with guilt as they started to turn a little and I hadn't finish the massive container I bought. 

So it was time to take action.  

I broke out the food processor and got to work. This puree smelled fabulous and the color was bright and beautiful. Perfect to add to all my summertime treats. Now what would be first to topping, drizzled over banana slices, mixed together for a strawberry vinaigrette or even frozen into an ice tray to add to a nice glass of sparkling water.


1 pint berries will yield about 1 1/2 cups puree

Fresh Strawberry Puree
Recipe and photos by A Healthy Jalapeno

1 20 oz container of strawberries
freshly squeezed lime juice

Wash, dry, and stem strawberries. Place the strawberries (halved if large) in a food processor or blender with the juice from 1 lime and blend for about 10 seconds.

Pour into a fine sieve set over a bowl. Use a rubber spatula to stir and press the puree through the sieve; discard solids.

Taste and add more sugar if necessary.

Refrigerate in a non-reactive container for up to 3 days or freeze for up to 2 months.


June 17, 2011

Berry Fruit Salad

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Today is my best friends rehearsal dinner before her big day so the girls and I are getting together this morning for a little manicure/pedicure fun sprinkled with a few yummy nibbles.

I can't even begin to express how excited I am for her wedding day. We have been talking about linens, dresses, planning the bachelorette, all these fun exciting things leading up to tomorrow... but hear it is already and I could be happier to be a part of her day. She is like my identical sister, there for me with late night phone calls and early morning cocktails. haha

Nic enjoying her morning mimosa on the ferry over to the Long Island Vineyards
The best part of our friendship is that it's just that... a great friendship. We have such a blast together whether it's going out to a pub in the city or sitting in her apartment with our other best friend Alyssa and her two precious girls on a Saturday night watching 'Can't Hardly Wait' like we were 17 again back in high school (ps: greatest movie of all time - well for us girls anyways).

Nic and me after her bridal shower

Anyways, there was going to be no better way to kick off her wedding weekend than mimosas and fruit salad while laughing it up and the nail salon.

This berry fruit salad is something that was a no brainer because we are going to the salon for 11am so it's not exactly lunchtime but for a group of girls, a nice healthy and light fruit salad and cucumber sandwiches would be the perfect transition bites to have something to nibble on if no one had breakfast yet or just hold everyone over till lunch since you know we were going to get to chatting and lose track of time being pampered, hand to toes.

This fresh delicious fruit salad is perfect for all occasions whether you are at a barbecue, brunch or even a girls afternoon together it is sure to be the treat everyone will fill up on.

Berry Fruit Salad
Recipe and photos by A Healthy Jalapeno


1 pint strawberries, hulled and cut into bite-size pieces
2 pint blueberries
1 pint raspberries
2 pint blackberries
1 tbsp balsamic vinegar
2 tbsp raw sugar

4 mint leaves, diced

Rinse, clean and dry all the berries and put into a large bowl.

In a small bowl, mix the vinegar and sugar. Then pour over the berries and gently toss to coat. Add the mint and toss again.

Refrigerate for 30 minutes to an hour before serving.

Don't make this too far ahead of time because you still want your berries to be fresh and hold firm to their taste. 


June 08, 2011

Chocolate Covered Almond Bites

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Easy, easy, easy. Get that afternoon chocolate fix without the guilt with these chocolate covered almond bites that are packed with the healthy proteins to keep you feeling full, longer.

My office is constantly filled with naughty chocolates and treats all year long... the pluses and minuses of  the 'sweetest' receptionist. It can be very hard on those long, difficult days to keep will-power at bay with so many sweets around which is why I decided to make these little bite-sized poppers for just those moments where I need a sweet but I don't have to completely ruin my diet.

Keeping a small stash of these at my desk or in the fridge at home lets me 'enjoy' that comforting chocolate taste and because they are dipped with organic raw almonds you satisfy your cravings and get the protein needed to fight back hunger and keep you going about your day. I have to make a bunch of these which can be a little tedious because they are very small to dip however, it's well worth it.

Love that I can have my chocolate and eat it too! I mean, what's a life without a little chocolate?
Chocolate Covered Almond Bites
Recipe and photos by A Healthy Jalapeno

1 cup whole raw almonds 
1 cup semi-sweet chocolate chips 
parchment paper

Place the chocolate chips in a small oven-safe glass bowl and put the bowl over a pot of boiling water so that the glass bowl is just above the waterline (touching the water, the chocolate can burn). Slowly add in the chocolate chips stirring consistently to make sure the chocolate melts evenly. Remove the bowl and stir until the chocolate is completely melted and smooth.    
Holding an almond by the tapered point, dip it in the chocolate so that it is about 50% submerged. Remove the almond from the chocolate and let the excess chocolate dip down into the bowl.
Place the almond on the baking sheet and repeat with remaining almonds and chocolate.
Once all of your almonds are finished, refrigerate them to set the chocolate, for about 15 minutes. Store chocolate almond bites in an airtight container in the refrigerator for up to a week.

May 17, 2011

Caramelized Onion and Cream Cheese Bison Burger with Jalapeño Bottle Caps

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It's grilling season and even in all the forecasted rain for this week, I still plan on having a beefed up burger with some of my favorite fixings.

There are so many different ways to have a burger that you could literally put anything in between two buns and you'd have yourself a burger, and if you lived in our house you would probably even loose the buns. Being that we are such burger lovers we enjoy eating what we like but it's not always the healthiest choice so as we have progressed in the kitchen we have altered our ways of cooking certain dishes to be healthier without losing the flavors.

Paul and I mix and match through-out the weeks with veggie, chicken and turkey burgers and then when the week comes for real meaty beefy burgers we make sure to go with bison. Bison meat (also known as buffalo) is a much leaner and healthier beef meats with a sweeter and richer flavor over regular beef (around 50+ calories more). Paul and I also omit the bun to cut out the heavy carbs that are sometime not needed when it’s just the two of us eating at home... but believe me when that backyard bar-b-q comes around it's a full burger for us top to bottom.

This burger is packet with such savory flavors and then topped with caramelized onions, a nice slice of cream cheese and then those crispy flavored jalapeño bottle caps... I mean stop it they this is so good. Each bit should have the juicy burger, the cool creaminess of the cheese, the warm soft onions and the fiery crunch of the bottle caps. This burger makes my mouth water and Paul always goes reaching for a next bite before he's even finished swallowing what’s in his mouth. It's that good.

Whether you test out our leaner beef/no bun version or use this recipe with all the over the top fixings, you are absolutely going to love it.

Bring summer to your table.

Caramelized Onion and Cream Cheese Bison Burger with Jalapeno Bottle Caps
Recipe and photos by A Healthy Jalapeno

2 lb bison beef, 80-90% lean
1 1/2 tbsp garlic powder
1 tbsp onion powder
3 dashes worcestershire sauce
olive oil
2 sm yellow onions
dash salt
2 tsp pepper

cream cheese, sliced medium thick 
jalapeño bottle caps (see recipe below)
hamburger buns, optional ;)

Mix the bison burger meat with the garlic and onion powder and the worcestershire sauce. Do not overwork the meat, it will result in a tough burger. Just gently fold it until well mixed in. Form patties with the meat, using about 1/4 to 1/3 of a pound of meat per patty. Here's a tip on making the patty: if you press a slight indentation in the center of each patty it will help keep the burgers in a nice disk shape when cooking and it keeps the burgers juices in.

Grill or fry the burgers on medium heat, about 6-7 minutes per side, less or more depending on the thickness of the burger. Don’t press on your burgers while cooking, and keep the flipping to a minimum. Let the burgers rest about 5 minutes before serving.

Meanwhile, heat a 10-inch saute pan over high heat. When hot add the olive oil, onions, and season with some salt and black pepper. Reduce heat to medium-high and continue to cook for 10 minutes until caramelized, stirring often.

Serve the burger with a thick slice of cream cheese then top with the caramelized onions and the jalapeño bottle caps.

Jalapeño Bottle Caps

1 cup all-purpose flour
1 pinch salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 eggs (beaten)
1 cup beer
2 cups jalapeño peppers, sliced
olive oil (for frying)

Mix the Dries, add the eggs, mix well then add the beer. Stir it up. 

Put oil in a hot pan, dip the jalapeño slices into the batter and fry until golden. Drain on paper towls and then top on the burgers.