The stomachs of football fans everywhere are getting ready to rumble – it’s almost Super Bowl Sunday. Whether you are rooting for the Philadelphia Eagles or the New England Patriots, or just tuned in for the commercials, GOOD FINGER FOOD is one thing we can all agree on. My recipe for Jalapeno Cheddar Chicken Tenders with Ranch Dip is a favorite at all gridiron gatherings – and is likely to be gone sometime between kick off and half time. Good reason to make a double batch!
I don’t know if I’m swooning more over creamy, velvety Castello cheese or the new Bradley Cooper movie, Burnt, that opened in theaters nationwide on October 30th. Which would you prefer, a hunk of Havarti or a sizzling hot chef? I say YES to both! Oh, and in addition to the movie night entertaining fun, there’s also a fabulous sweepstakes to enter – read to the bottom for details.
Castello® cheese is ready to “Unlock Your Inner Chef” and help you make everyday occasions delicious, indulgent and special. Bradly Cooper can do that too, but I think it will be easier to get your hands on Castello® cheese – it’s available in the fine cheese section of a variety of retailers nationwide. Making cheese since 1893, Castello brings both innovation and tradition to the art of cheese making – Havarti, Blue cheese and Crème cheese are their specialty.
Plan to go see Burnt movie on your next girl’s night out, that way you can drool at all the yumminess (and I don’t just mean food) without offending your date. In the meantime, I created a delicious appetizer recipe that will heat up your movie night entertaining at home – Jalapeno Havarti Cheese Bombs.
This recipe uses the Havarti with Jalapeno Castello® cheese. The mild, butter taste of Havarti is kicked up with spicy jalapenos and is yummy served on a cheese board in cubes or ooey-gooey and marvelously melty in my easy appetizer recipe.
The Jalapeno Havarti Cheese Bombs are super simple to make and take only five minutes to prepare and 15 minutes to bake. Basically, by the time your “coming attraction” previews are over, these melted cheese stuffed rolls are ready to serve.
Jalapeno Havarti Cheese Bombs Recipe
- 6 ounces (approximately) Havarti with Jalapeno Castello® cheese, cut into 10 cubes
- 1 can refrigerator biscuits, 10 per package (regular size, not “grand” size)
- 3 Tablespoons butter
- 1/3 cup crushed tortilla chips
- 2 tablespoons grated Parmesan cheese, chopped fine in a food processor or mini-chopper
- 1 teaspoon dried cilantro
- 10 jalapeno slices
- Preheat oven to 375 F degrees.
- Slightly flatten each biscuit with fingers. Place a cheese cube in the middle and wrap the biscuit dough around the cube, sealing the edges. Roll between palms to make uniform ball shape. Repeat with remaining cheese and biscuits.
- Roll the cheese wrapped dough with your hands to make a ball shape. Complete this step with all the dough and cheese before going on to the next step.
- In a small bowl, melt the butter in the microwave, approximately 20 seconds. Set aside.
- In another small bowl, combine the crushed tortilla chips, Parmesan and dried cilantro.
- Roll each cheese bomb in butter and then roll or dip in the crumb mixture
- Place each cheese bomb on the baking sheet approximately 2 inches apart. Lightly press a jalapeno ring into the top of each
- Bake on the center rack for 14 to 16 minutes or until lightly golden brown.
- Makes 10.
Visit the Castello & Burnt site for more delicious inspiration and recipe ideas inspired by the film Burnt — and also to enter the Unlock Your Inner Chef sweepstakes for a chance to win great prizes. Prizes include a private cooking class for two and a year’s worth of Castello cheese.
So, what is your favorite thing to snack on during movie night at home? Who is your favorite hunky, heart throb actor? Please share in the comments below – XOXO, Jennifer
You can’t beat salmon for a quick weeknight dinner — I probably eat it once a week and have fixed it up so many ways. I still can’t stop thinking about that time I skewered up salmon filets, completely wrapped them in bacon and threw on the grill! That’s when I was experimenting with fat-loading for a marathon. That’s a whole ‘nutha story.
I’m not bringing bacon back today, but I am sharing a recipe for Orange Jalapeno Salmon that keeps the flavor kicked up with a punch of pepper. Many similar recipes do an orange marmalade in the sauce, but I’ve opted that out to avoid added sugar. This recipe is sure to become a favorite on fish day – plus it can be finished in 30 minutes, freeing you up to spend your late afternoons in more leisurely pursuits. Of course, “leisurely” is a relative descriptor, because the hour I spent trying to straighten my legs out practicing the yoga “firefly pose” was, errr, a little more challenging that leisurely.
If you’re looking for other ways to eat this heart-healthy fish, check out the 100 Ways to Cook with Salmon from CookingLight.com — you’ll never get bored with salmon again!
What is your favorite fish? Do you have a secret salmon recipe? If you had and extra hour of free time, what would you do? Please share in the comments below — XOXO, Jennifer
Nothing says ‘welcome to warm weather’ better than a big juicy chunk of watermelon. Plus, this super-sized fruit is packed with all sorts of health benefits for the active person –vitamin A for eye and cell health, vitamin C to prevent cell damage and strengthen immunity and vitamin B6 to help brain function and aid in the conversion of protein into energy.
Watermelon also has the highest concentration of the powerful antioxidant, lycopene, of any fruit or vegetable around – even more than the publicity-hogging tomato. Also of interest to athletes, watermelon is a great source of potassium, a mineral that aids in muscle and nerve function, helps balance electrolytes, and can lower the risk of high blood pressure. And, watermelon is hydrating – it contains 92% water, that’s why it tastes so good post-workout.
If you are looking for a yummy yet healthy dessert to celebrate your sports achievements or for a backyard barbeque, watermelon is the answer. Serve it up plain and simple in those signature wedges with the rind on or try this delish-and-nutrish recipe I created that was published in the August 2006 issue of Better Homes and Gardens.
- 2 kiwi fruits, peeled and chopped
- 2 mangoes, seeded, peeled, and chopped (2 cups)
- 2 cups chopped fresh strawberries
- 1 small fresh jalapeno chile pepper, seeded and finely chopped (about 1 Tbsp.)*
- 1/ 4 cup snipped fresh mint
- 2 tablespoons lime juice
- 2 tablespoons honey
- ½ cup fresh raspberries
- 8 1 inch slice quartered watermelon
- 1 pint lemon or lime sorbet or sherbet
In a large bowl combine kiwi fruits, mangoes, strawberries, jalapeno pepper, mint, lime juice, and honey. Gently stir in raspberries. Serve immediately or cover and chill up to 4 hours. Serve over watermelon quarters with sorbet. *Wear gloves when chopping jalapeno to prevent volatile oils from burning your skin and eyes
Makes 8 servings.
Nutrition facts: Servings Per Recipe 8, Calories 220, Protein (gm) 3, Carbohydrate (gm) 55, Fat, total (gm) 1, Dietary Fiber, total (gm) 4, Sugar, total (gm) 45, Vitamin A (IU) 2041, Vitamin C (mg) 83, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Sodium (mg) 10, Potassium (mg) 541, Calcium (DV %) 40, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet