Delightful Dining {Wine and Cheese}

It's Thursday. Have you made your New Year's plans yet? If you are planning on having people over and are so overwhelmed with everything else to plan a full meal, I have the perfect alternative for you. Wine and Cheese. It's something everybody (or most everybody hopefully) loves. Plus it's simple and less stressful for the dashing hostess. Lay out an array of cheeses, soft breads with a variety of dipping oils and spices, pieces of fruit and Italian meats for snacking. Uncork a couple bottles of wine and encourage guests to taste each one, moving outside of their wine comfort zone. All in all, it's a fun, simple way to ring in the new year with good friends and good wine! 

Delightful Dining {Gingerbread Men}

You can't eat them any other time of year, but every holiday season, I get my fill on gingerbread. While I typically get my fill on pre-made gingerbread men from the store, this year I decided to take on the task of making my own. These are full of flavor and incredibly soft and chewy. They are actually quite the perfect cookie! And amazingly fun to decorate by yourself or with friends. Personally, I decked mine with cute little bow ties making southern gingerbread gentlemen! Here's the recipe I used from Mel's Kitchen Cafe...

*Makes about 2 dozen gingerbread men*

INGREDIENTS:
3 cups (15 ounces) flour
¾ cup packed (5 ¼ ounces) dark brown sugar
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
12 tablespoons butter softened to room temperature (but not warm!), cut into 12 pieces
¾ cup light or dark molasses
2 tablespoons milk

DIRECTIONS:
With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, 1 to 2 minutes. Reduce the speed to low and with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.

Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners.

Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them ¾ inch apart. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.

Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 9 minutes. Do not overbake!! Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature. Gather the scraps; repeat the rolling, cutting and baking. Frost as desired (I used a ziploc bag filled with simple white icing).

Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment paper between the cookie layers. These cookies are best eaten within one week.

Delightful Dining {Wine Tasting}

There is this new little place by my parent's house. You walk in and think its just a little package store with walls filled with amazing wine, but upon closer inspection you see them serving delicious tapas and gourmet cheeses. You can order wine by the bottle or get a tasting of 4. It's absolutely amazing and has left me wanting to throw a wine tasting!

With the help of a wine expert, blindly taste wine for its distinctive flavors. Pair each wine with foods that enhance its flavor for a better experience. And with all of that wine flowing, prepare some great bits for noshing for guests. Breads for dipping, cheeses, fruits, bite sized desserts, and more. Sounds amazing if you ask me! 

Delightful Dining {Chocolate Peppermint Bark}

One of my favorite foods around this of year is peppermint. Peppermint ice cream, peppermint candy canes, and obviously peppermint bark. Always a hoarder of Girardelli Peppermint Bark, I decided to branch out this year and try making my own. It's surprisingly easy and just a delicious. Plus, it's a sure fire way to impress holiday guests! Here's what you'll need....

::Ingredients and Supplies::

{1}Equal parts Dark or Milk Chocolate and White Chocolate (The more chocolate the more bark you can make)

{2}Candy Canes

{3}Aluminum Foil

{4}Cookie Sheet

{5}Double Broiler

::Directions::

{1} Cover the cookie sheet with aluminum foil and set aside.

{2} Bring a pot of water to a boil. Place a bowl on top that rests nicely on the rim. You are creating a double broiler.

{3} Break the pieces of the dark or milk chocolate in the bowl. Stir continuously as to not burn until the chocolate is completely melted. 

{4} Pour the melted chocolate on the aluminum foil covered cookie sheet and spread to create an even layer. Place in the fridge to cool and harden. I left mine in for about 45 minutes.
{5} Place candy canes in a bag and crush into bite sized pieces. Set aside.
{6} Repeat steps 2 & 3 with the white chocolate.
{7} Pour the melted white chocolate on top of the cooled dark chocolate layer and spread to form an even top layer.
{8} Sprinkle crushed candy canes on top of the white chocolate before cooling.
{9} Place back in the fridge and cool until hardened.
{10} Peel off the aluminum foil and break into pieces.

::Note::
I find it best to keep it in the fridge so that the pieces do not melt together. I have had mine in the fridge for a week now and it still tastes as good as the day I made it!

Enjoy!

Delightful Dining {Chicken Pot Pie Empanadas}

Chicken pot pie is the ultimate comfort food in my book. The buttery, flaky crust. The gooey, yummy inside. It's just perfect. And I really didn't think it could get any better. Until now. One day while pinning for new recipes, I stumbled upon this recipe from Real Simple. It's a chicken pot pie empanada. And, it's incredibly simple. Which you all should know by now is my number 1 requirement for a recipe. I must admit though that this is not my image. It was so good, and I was so hungry, I dove right in before even considering the thought of grabbing my camera. Anyways, not the point. Here is the fantastic recipe from Real Simple...

Serves 4| Hands-On Time: 25m | Total Time: 40m

Ingredients

• 1 tablespoon unsalted butter
• 1/2 yellow onion, diced
• 1 tablespoon flour
• 3/4 cup low-sodium chicken broth
• 1 10-ounce box frozen peas and carrots
• 1 3- to 4-pound store-bought rotisserie chicken, meat shredded
• kosher salt and black pepper
• 2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)

Directions

1. Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.
2. Add the flour and cook, stirring constantly, for 1 minute.
3. Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
4. Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.
5. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.

Delightful Dining {Grilled Veggie Sandwich}

A couple of weeks ago on my little venture to the farmer's market, I picked up an eggplant. Never having cooked an eggplant before, I left a little lost as to what to do with it, and confused as to why I even purchased it in the first place. So, I did what I do with anything I don't know what to do with. Grilled it. Since clearly I can't eat just eggplant for dinner, I got a little hearty and made a sandwich with some squash I also had from the farmer's market, onions and chicken. And let me tell you, for being thrown together on the fly, this was a damn good sandwich. And super filling! Here's what you'll need...

Ingredients
{1} An eggplant sliced
{2} 3 squash sliced length wise
{3} An onion sliced
{4} Chicken breast
{5} Hoagie rolls
{6} Olive oil, butter, teriyaki, salt and pepper

{Step 1} Marinate your chicken in teriyaki sauce. (This is my personal favorite, but I don't think it really matters.)
{Step 2} Slice your eggplant and squash, drizzle with olive oil and sprinkle with salt and pepper
{Step 3} Slice your onion and saute until translucent
{Step 4} Grill your chicken, eggplant and squash until done
{Step 5} Slice and butter your bread. Grill butter side down to heat (about 1 minute)
{Step 6} Assemble sandwich with veggies, sliced chicken, and onions.
{Step 7} Enjoy!

Delightful Dining {White Chicken Chili}

What's more fall than chili? The answer, nothing. Let's face it, cold weather calls for something warm, hearty and delicious. So the other night, in a quest for such a dish, I stumbled across this recipe on Pinterest none the less. Not only did it sound major delish, it was crazy easy. Seriously. Dump everything in a pot, cover and let simmer for 30 minutes. Done. That's it. No joke. Oh and plus, it's pretty good for you! I bet you're intrigued now. And seeing as you are now so intrigued, I will share the recipe with you! 

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 2 cups cooked chicken (I boiled my own chicken, but after that was done R suggested I should have just used can chicken, which probably would have saved some time.), shredded
• 2 cans Great Northern Beans, drained and rinsed
• 1 can corn, drained
• 1 can (4 ounces) green chilies
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 box (32 ounces) chicken broth
• Kosher salt (to taste)
• Pepper (to taste)
• 1 lime, juice (I may have skipped the lime because honestly I just don't remember. Either way it was good!)

Directions:

1. In a large pot, saute the onion and cook until it starts to become translucent.
2. Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth.
3. Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime. (You can add 1/2 cup of chopped cilantro if you desire. I personally don't like cilantro so I serve it as a side.)
4. Leave simmering on stove until ready to serve.
5. Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.

Enjoy! xo

Delightful Dining {Pretzel Bites}

I know these don't exactly look like pretzel bites. They actually look like dough balls. But trust me, they are pretzel bites. And they are delicious. Let's put it this way, this was as many as I could fit in a picture because someone ate them all before I could pull out my camera. And this recipe made a lot! Last weekend a group of us went to this delightful event known as BrewFest. And clearly, with an event such as BrewFest, it is important to put some hearty carbs in your system. These were the perfect solution! Here's the recipe adapted from Smitten Kitten...

Makes 16 full-sized or 32 miniature or a ton of bit sized pieces
2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt
Vegetable-oil cooking spray

{1} Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook* and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.

{2} Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

{3} Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

{4} Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels (I just cut it up into slices, rolled out the slices and cut them into bit sized pieces. Note: They will about double in size when you poach them so cut small.)

{5} Roll one piece of dough at a time into an 18-inch-long strip.  Twist into pretzel shape (or cut into pieces); transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.

{6} Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

{7} Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes (I think I had mine in there almost 20-25 minutes). Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy (Trust me, they will!).

* These days, I mix all of my bread doughs by hand, with a wooden spoon. I find it a fantastically easy process, and not very hard to stir by hand. No need to mix for several minutes, just a minute or so after it looks combined. To save even more dishes, I rinse out the bowl, oil it and use it for proofing the dough. And you thought making bread wasn’t simple!

Delightful Dining {Stuffed Peppers}

So a couple of weeks ago I went on a little trip back home to visit my parents for the weekend. And being the good parents that they are, they sent me home with food! Namely their leftovers, but when your parents are as good of cooks as mine are, then leftovers are a delight! Anyways, they sent me home with these delicious stuffed tomatoes.  And being the food hog that I am, poor R didn't get to eat any of it. Feeling kind of bad for taking all the deliciousness to myself, I decided to try to recreate the recipe but with peppers. I had seriously thought the good cook gene had passed me by, but after this creation, maybe I do have it! Plus these are super easy, quick, and you can add whatever you have in the fridge! Here's what I did....

For the Stuffing (makes enough for 4 peppers): 

{1} 1 lb. ground beef

{2} 1 package taco seasoning

{3} 1 can Rotel tomatoes

{4} Brown rice

{5} Salt and Pepper to taste

{make it} Start your rice and cook according to box instructions. While the rice is cooking, brown your meat. When the meat is almost done cooking, add the taco seasoning and coat your meat. Once the meat is coated, add your can of Rotel tomatoes.  When the rice is done, mix that in as well. Season with salt and pepper. Stuff your peppers and put in the oven at 350 for about 20 minutes or until peppers have softened. 

{additions} For those of you who don't suffer from dairy allergies, I do believe that a drizzle of queso on top would be delicious after it comes out of the oven. Or even better, right before you put it in the over, sprinkle some cheese on top and melt it in the oven! 

Delightful Dining {Hot Dog Bar}

Continuing with this week's dedication to carnivals (and my obsession with food served in a bar format), I bring to you a hot dog bar. Hello, what's more carnival than a hot dog. Personally, I've been craving hot dogs ever since we decided to do this! So we've rented a hot dog machine and this party is ready to rock! While we are not going as extreme as this picture with all of the toppings, I wish we could include it all! My dream hot dog would include chili, ketchup, and red peppers. But, what's best about this, is you could easily make some burger and brats too for those who don't like hot dogs. And if you include chili on your bar, people could just have just chili if they feel so inclined! 

What would your dream hot dog have on it? No limits! 

Delightful Dining {Vanilla Bean Coconut Peanut Butter}

It's true. I just said Vanilla Bean Coconut Peanut Butter. I mean, how can you go wrong. A) I love vanilla bean. A lot. B) I love coconut even more than I love vanilla bean. And C) I live off peanut butter. Seriously, I have to have my own jar in the pantry and if someone else touches it, I freak. So, imagine the scream I let out when I stumbled upon this on Pinterest (my other obsession). I'm imagining this on a crostini and topped with chocolate shavings. Or even better, a vanilla bean coconut peanut butter and nutella sandwich. Okay, I have to stop because I'm starting to droll on my computer and I really can't afford to soak my keyboard again and have to have it replaced...again. I can't wait to try this recipe from Tasty Kitchen! Here it is...

   Ingredients

• 1-½ cup Roasted, Salted Peanuts
• ¼ cups Coconut Butter
• 2 teaspoons Cane Sugar
• 1 teaspoon Vanilla Bean Paste
• Preparation Instructions
• Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides of the bowl as necessary, about 3-5 minutes.
• With the motor running, stream the coconut butter in through the feed tube and continue processing until well-combined and smooth.
  Add in the sugar and vanilla bean paste and process until incorporated. That’s it!
  I store my nut butters at room temperature. Some oil separation may occur with this peanut butter; just give it a good stir before eating.
  *If you don’t have a food processor, simply stir 1 cup lightly salted unsweetened creamy peanut butter (instead of the peanuts) together with the other ingredients until smooth and well-combined.
  
  
  Let me know if you try it! I can't wait to hear what you think about it! 

Delightful Dining {Bacon Pancakes}

Uh huh. That's right. Bacon IN your pancake. I mean holy deliciousness. It seems like such a crazy thought. But think about it. If you are anything like me, you dip your bacon in syrup. And naturally, you dip your pancakes in syrup. So why wouldn't you put the bacon in the pancake and dip them both in syrup? Together. Okay, so if you aren't already convinced, allow me to persuade you. 

Pancake: nice texture, subtle sweetness, soft, melt in your mouth

Bacon: crunchy, salty, delicious

Syrup: sweet, goes good with pancakes and bacon

My suggestion to you, try this asap. R and his brother were so skeptical and I'm pretty sure thought I was crazy...Until they ate it.  Okay so here's how it works....

{1} Fry the bacon

{2} Mix the pancake mix (I use Bisquik because well I use Bisquik for everything.)

{3} Place the bacon on the griddle, pour the pancake mix over it, and cook till done. 

{4} Smother in syrup and enjoy!

Delightful Dining {Sweet Cinnamon Biscuits}

Hopefully, your mouth has already started watering. But, if it hasn't already, forewarning, it's about to. First, let me tell you what this actually is. This delectable treat you are feasting your eyes on is a sweet cinnamon biscuit topped with warm cinnamon apples. And holy moly if it is not the best damn biscuit you have ever had, then you have had some damn good biscuits. Well last week, Paula Deen informed me that September is national biscuit month and clearly that meant that a batch of biscuits were in my future (and yours!).  But, these ain't your momma's biscuits. Let me tell you what we have going on here...

For the biscuits...

{1} 2 1/4 C Bisquik mix

{2} 2/3 C plus a dash of milk (I used Vanilla Soy instead of regular)

{3} 1/2 C cinnamon sugar (I mixed my own. I would say the ratio is about 2:1 sugar to cinnamon.)

{Instructions} Preheat the oven to 450. Mix all ingredients in a bowl. Place a sheet of aluminum foil on a cookie sheet. You now have two options. You can either roll it out and cut with a cookie cutter, or you can do what I did. Make drop biscuits. Take a spoon and just dollop it on to the cookie sheet. Bake for 8-10 minutes. 

For the apples...

{1} 4 Granny Smith apples

{2} 1 C cinnamon sugar

{3} 1/3 C water

{Instructions} Peel, core, and cut your apples into bite sized pieces. Combine apples, cinnamon sugar, and water in a medium sized sauce pan. Bring to a boil. Once boiling, cover, reduce to a simmer and simmer for 10-15 minutes, until apples are soft and sauce is thick. 

For assembly and enjoyment...

{1} Cut your biscuit in half

{2} Ladle cinnamon apple over the biscuit 

{3} Eat and enjoy!