Time For Some Philly Sushi Rolls!!!

Bangin' Philly Sushi Rolls

I'm a rookie when it comes to Sushi but I've been climbing the ranks fast by trying sushi every chance I get.  Everybody told me to start with the philadelphia (philly) roll;  rice, cream cheese and cucumber rolled inside of seaweed. Sounds simple enough.

I still LOVE getting the Philly roll when I go out but honestly I prefer my homemade version which uses smoked salmon flavored cream cheese. #YUM!!!

The sushi rice is well seasoned with vinegar, salt, and sugar.  I really hate bland tasting sushi rice and I've noticed only a few sushi joints take the time to season the rice.

Making homemade sushi is so easy and there is something oddly relaxing about it. Or maybe it's just that I tend to make sushi when I'm home alone on rainy days with nothing else to do.  It's total comfort food to me and since my hubby & son hates it, I don't have to share.

I can see a sushi party with my favorite divas in the near future. I just have to convince them that all sushi doesn't have to have raw fish in it.

INGREDIENTS
1 cup sushi rice
1 cup water
1/4 cup rice vinegar
1 Tablespoon sugar
1 teaspoon kosher salt
1 cucumber
Salmon flavored cream cheese
Wasabi sauce
Soy sauce
Nori Sheets

Watch me make these bangin' Philly Sushi Rolls from start to finish!!!

Infused Chocolate Covered Strawberries

Infused Chocolate Covered Strawberries

What could be sexier than a sweet, juicy strawberry covered in milk chocolate and drizzled with creamy vanilla almond bark? Well I'll tell you: A sweet, juicy strawberry covered in milk chocolate, drizzled with creamy vanilla almond bark and infused with MOSCATO CHAMPAGNE! Mercy.

Infused the strawberries when you are ready to serve!

It's no secret that strawberries pair so well with chocolate and champagne so why not have make it a happy threesome for ultimate yumminess. This could possibly become a girls new best friend.

I've tried a few chocolate covered strawberries recipe but always come back to this one when I need something fail-proof with not a lot of fuss that has to be done with tempering the chocolate and all that jazz. Not to mention they tastes & look fabulous.

I make these often for date night with the hubby and special holidays. He is not  a fan of chocolate covered strawberries but love these.

Chocolate Covered Strawberries Made with Hershey's Chocolate.

Of course, most people will tell you to use a high-quality chocolate but honestly, I prefer good-ol Hershey's chocolate chips.  When it comes to cheap chocolate I'm normally a Doves girl %100. However, I've discovered that I simply love the taste and consistency of the way Hershey's melts down and the clingability that it has. (maybe I'm just picky) So if you don't have a favorite chocolate give Hershey's chocolate chips a try, for only $2.39 a bag, it's a fabulous deal IMO.

Dipping the strawberries in melted chocolate.

These infused chocolate covered strawberries can be injected with any type of alcohol that you enjoy. A dessert wine, like Riesling works great, as do champagnes and brandy. I'm using Moscato champagne to inject the strawberries (thanks for the suggestions FB readers. This stuff pairs up great!!!)

Firm, sweet strawberries ready for dipping!

It's important to use firm, jumbo strawberries since they have a bigger, hollow center  which will hold alcohol. You only need to use a teeny, tiny bit of alcohol. We aren't trying to get drunk off of strawberries, just want to impart a slight hint of flavor so that you know it's there. This may take a lil practice, but you'll quickly learn what happens if you pump too much alcohol into the center of the strawberry. (it will squirt it right back on you as soon as you remove the tip of the injector)

Watch me make these Infused Chocolate Covered Strawberries From Start To Finish!

Ingredients:
1 cup chocolate chips (I used Hershey's Milk Chocolate)
1 Tablespoon Crisco (I used Butter Flavored Crisco)
1 pint firm, jumbo strawberries
1 square vanilla almond bark, for drizzling, if desired (can also use white chocolate)
Alcohol (I used Moscato Champagne)

Store Covered In The Refrigerator. These are best made and eaten the same day. Inject when you are ready to serve.

 Helpful Info

Tips for Melting Chocolate 
* Use a double broiler. The top bowl SHOULD NOT touch the water in the pot
*Never let the water come to a boil. a very light simmer is ok. You want the steam to melt the chocolate slow and low.
*Don't allow steam to escape from the pot. The bowl should fit very snug.
*Continue stirring the chocolate until it has completely melted.

Don't Want a Flat Side?
To prevent a flat side: Dip the strawberry into the chocolate  & insert a toothpick into the top of the strawberry. Place the toothpick into a styrofoam block to hold the strawberry (bottoms up) until it hardens.

Be Creative!
Chocolate Covered Strawberries can be decorated in soooo many ways.
Dip the ends in crushed nuts or crushed cookies for an added crunch.
Add food coloring to white chocolate or almond bark to make different color strawberries and drizzle.
Get fancy with the drizzling technique by using different object or piping bags. Ever seen a white chocolate covered strawberry with rainbow drizzle?... Well me either, but I sure want to.
Try different drinks to infuse the strawberry with; alcohol, soda, & juices work great!

Loaded Nachos

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Loaded Nacho Supreme

Loaded Nachos (Nacho Supreme)

Loaded nachos has to be one of the easiest and yummy looking appetizers ever! Just melt some cheese over tortilla chips (sometimes I use shredded cheddar or Velveeta or a combination of both!) and then load on those fresh toppings! Yep, it's that easy!

When I make loaded nachos, my go to toppings of choice is usually avocado, tomatoes, black olives & onions! Oh yeah and sour cream drizzled on top! Yummaliciousness to the 10th power!!!

Loaded nachos can easily be turned into a meal by throwing in some taco seasoned shredded chicken, ground beef or chopped steak!

I just love the "ahhhh's" I get when I serve these up. You'd think it took some work to whip up a tray of these bad boys, uh, try 10 minutes!!

If you are serving picky eaters then just melt the cheese over the nachos, plate it, and  let them put on their on toppings.

Watch me make these Loaded Nachos From Start To Finish. 

Ingredients

Tortilla Chips

Shredded Cheddar Cheese or Velveeta for creaminess (I used Mexican Blend Cheese)

Tomatoes

Onions (green onions are best!)

Black Olives

Avocados

Sour cream

These are a just a few of MANY toppings you can put on loaded Nachos! Add whatever you like: taco sauce, shredded chicken, black beans, corn, etc. The tasty possibilities are endless!

BE SURE TO SERVE THESE LOADED NACHOS HOT FROM THE OVEN!
They get soggy if they sit for too long with all those fresh toppings on them.
Learned this the hard way... it didn't stop me from eating them though : )

Fresh & Easy Guacamole

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Chunky-Style Guacamole

Fresh & Easy Guacamole 

Give me some creamy, chunky, authentic guacamole made with fresh ingredients and you will have a happy diva on your hands!

My love for guacamole took a few years to develop. I don't know why I didn't like it for so long, but I'm glad my taste buds finally got with the program. I love everything about guacamole even the beautiful green color (hmm...i wonder how my living room would look painted guacamole green... with bright white trim...hmmm?)

Easy guacamole starts with fresh, authentic ingredients

This fresh & easy guacamole recipe is one of my favorites! It packs in those authentic ingredients and tons of flavor.  Good thing it is so quick to whip up!  Serve it with chips, on tacos, whatever you can think of.... guacamole deviled eggs anyone??

Homemade Guacamole: Just add some chip for an easy appetizer!

Watch me make this fresh & easy guacamole recipe from start to finish!

Ingredients: (serves 4)

4 avocados (they should be firm to the touch but not hard or mushy)
Juice of 1/2 lime
1 clove of garlic, minced
1/4 onion, minced
1 medium tomato, chopped
1/2 jalapeno, minced
Fresh cilantro
salt & pepper, to taste

Stuffed Meatballs: Italian Cheese & Herb

Stuffed Meatballs: Italian & Herb

Stuffed Italian Cheese & Herb Meatballs

Imagine my surprise when I was selected to try out Krafts new Philadelphia Cooking Creme (what a creative idea!) before it hits the shelves nationwide! Free food? Seriously?  How could I decline!

I received a huge refrigerated case and was told to try them out and create video how-to's for each flavor. Let me just say, ALL of the cremes are soooo good and I'm not just saying that because I got them free lol. I'm positive you all will love them too because the flavor pay off is incredible!!

Here is my how-to video using the Italian Cheese & Herb flavor.  I created these addictive Stuffed Italian Cheese & Herb Meatballs!!


These stuffed meatballs are seasoned enough to be eaten as appetizers or served along with rice or potatoes. Yet, they are mild enough to compliment your favorite sauce.

I hope that you enjoy these quick & easy Stuffed Italian Cheese & Herb Meatballs just as much as my family did!

Watch me make these Stuffed Italian Cheese & Herb Meatballs from start to finish!!

INGREDIENTS

• 1 green bell pepper, finely diced
• 1 sweet red pepper, finely diced
• 1 small sweet onion, finely diced
• 1/4 cup(s) of black olives, chopped
• 1 cup(s) of mild cheddar cheese, shredded
• 1/2 cup(s) of turkey pepperoni, chopped
• 2 cup(s) of Italian Croutons, crushed
• 10 ounce(s) of Italian Cheese & Herb Cooking Creme
• 1 pound(s) of ground turkey

Steps

1. Saute peppers and onions until tender.
2. Place the peppers and onions into a large bowl.
3. Add in the black olives, cheddar cheese, turkey pepperoni, Italian croutons, and cooking creme.
4. Stir until combined.
5. Add in ground turkey and stir just until incorporated.
6. Prepare baking pans by lining them with nonstick foil. Oil the foil lightly if desired.
7. Roll out the meatballs to about 1.5 inches wide.
8. Place 2 inches apart on the baking sheet.
9. Bake in a preheated, 400 degree oven for 12-15 minutes or until browned.
10. Be careful not to over bake.
11. Let the meatballs cool slightly before removing them from the pan.

Chocolate Covered Bacon Recipe

Chocolate Covered Bacon

Salty Sweet Goodness?

Wait wait wait!!!! I know what you're thinking, chocolate+bacon=oh so wrong on so many levels. That's the same thing I thought when I stumbled upon this recipe in Taste of Home magazines. Apparently, it's all the rage at state fairs these days and even more so because it's so easy and quick to whip up at home.

I'm normally not a fan of bizarre, on-a-stick, artery clogging fair/carnival foods (well except for funnel cakes of course) but the more I pondered on this creation the more I wanted it. Even if I hated it, I so needed to satisfy my  curiosity of the salty and sweet combination. No I'm not preggers ok!

So do I dare? HECK YEAH!!! I  quickly ran to Wal-mart and came home and made a batch of chocolate covered bacon.

What's my take on this stuff? I LOVED IT!! I used turkey bacon instead of pork and I think that's why I liked it so much. Turkey bacon isn't that greasy and salty and well... in my opinion just tastes better. I'll admit it though I felt really wrong for eating it at first. Especially since hubby and I basically devoured all 12 sticks in one night, but at least I can officially go on record and say "yeah, I've had chocolate covered bacon. And like it"

So can you! Here's the recipe I used from taste of home magazine modified slightly! They are so easy to make and came out quite beautifully. You can pretty much add on any topping you like and I must say that even though I love milk chocolate, the white chocolate was my favorite. It goes so well with the saltiness of the bacon. If you are brave enough to try it, let me know how you liked it!

INGREDIENTS

12 strips of bacon (I used turkey)
12 wooden skewers
1 cup milk chocolate chips
2 Tablespoons of shortening
1 cup of white chocolate
crushed pecan (topping)

DIRECTIONS

Step 1.)  Thread each piece of bacon onto the skewer.

 

Step 2.) Bake for 20-25 minutes in a preheated 400 degree oven until bacon is crisp.

 

Step 3.) Melt milk chocolate chips and 1 Tablespoon of shortening in a bowl.

Step 4.) Brush the melted milk chocolate on the bacon until coated. Sprinkle with chopped nuts. Lay across the baking pan. Do this for 6 of the strips of bacon.

Step 5.) Melt white chocolate chips with 1 Tablespoon of shortening.

Step 6.) Brush the remaining 6 strips of bacon with the white chocolate and sprinkle with pecans.

Step 7.) Place into the refrigerator until chocolate is hard.

ENJOY!!!!