Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This is a sponsored post written by me on behalf of Casabella, Gourmet Garden Herbs & Spices and Melissa’s Produce.  All opinions are 100% mine.

Please don’t miss the Giveaway here and other amazing Guacamole recipes below!

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This week my husband and I went out on our weekly date night (toting along the two littlest ones of course).  We had our usual no-idea-what-to-eat dilemma, him no longer eating red meat and myself very rarely eating any meat.  We went to the food court at our local mall as I was off on a search for new shoes to fit my finally repaired and healing broken toe.  (Can you believe how much pain one little broken toe can produce!?)

Grilled Corn Guacamole | Famished Fish, Finicky Shark

After almost ordering a walnut and goat cheese salad from the sandwich place, I spotted a well know Mexican grill that sells the famous sofritos which inspired this meal.  Actually their entire menu inspired this dish of Tofu Sofritos Tacos with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.  We used to order from this grill at least once a month during our company lunch meals at my workplace.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Despite the fact that I never actually had the sofritos from this popular place (I used to get the chicken), I wanted to make them because of a) my craving for tacos and b) my desire to remove meat from my diet.  Let me just say that I LOVED my sofritos at least 10 times more.  I braised mine to perfection, ridding all traces of “soy” taste from these tacos.  And the guacamole…okay that is what we are here for.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

The guacamole at this famous Mexican grill is so delicious that they charge nearly $2 more to add it to your meal.  I love that they give large portions, so that’s good.  They also serve this wonderful corn pico de gallo.  These two toppings together make any taco or burrito bowl supreme.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

So when I was given the opportunity to create a recipe for Casabella’s newest innovation, the Guac-Lock guacamole container, I knew I had to make a Grilled Corn Guacamole.  The fresh avocados shipped direct to me from Melissa’s Produce went divinely with the purees and dried herbs from Gourmet Garden.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

And love the Guac-Lock I did!  I ate guacamole for a week.  On everything!  This photo was actually taken on day 5 of storing this guacamole.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Please note the freshness!  And it didn’t even taste sour or overwhelmed with onion, as most avocado dips do when they contact air.  I didn’t have to scrape off any grey unappealing discoloration from the top of the guacamole each day I ate it.

I just spooned out what I wanted and smoothed out the top.  The handy pusher tool provided made it simple to “squeeze” all the air out and seal the lid.

Love this thing!!

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 12

Per Serving 106 calories

Fat 8 g

Carbs 10 g

Protein 2 g

12

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Ingredients

  • 3 avocados, peeled, pitted and diced
  • 2 ears corn
  • 1 jalapeño, seeded and diced
  • 1/3 cup diced red onion
  • juice of one lime
  • 1/2 tsp cumin
  • 1/2 smoked paprika
  • 1 tsp garlic salt (or 1 tsp Gourmet Garden garlic puree)
  • 1/4 tsp chili powder (or pinch Gourmet Garden red chili flakes)

Instructions

  1. Spray a griddle with nonstick cooking spray. Place 2 shucked ears of corn on the grill, sprinkling with salt and pepper if desired. Grill over medium heat, rotating to grill each side, about 10-15 minutes until corn is tender. Set aside to cool slightly.
  2. Place diced avocado in a medium bowl and smash lightly with a fork or masher.
  3. Cut corn kernels off cob using a sharp knife, catching the kernels into a medium bowl.
  4. Add corn and remaining ingredients to mashed avocadoes and mix well, mashing while mixing.
  5. Transfer mixture to an airtight container (such as the Guac-Lock) and store up to 6 days in the refrigerator.

Check these recipes out too!

Blog Tour | Famished Fish, Finicky Shark

Grilled Corn Guacamole | Famished Fish, Finicky Shark Grilled Corn Guacamole | Famished Fish, Finicky Shark Grilled Corn Guacamole | Famished Fish, Finicky Shark Grilled Corn Guacamole | Famished Fish, Finicky Shark Grilled Corn Guacamole | Famished Fish, Finicky Shark
Grilled corn guacamole-say what!?

This post was sponsored by Casabella, Gourmet Garden, and Melissa’s Produce. I received a Guac-Lock container, fresh herbs and pastes, and fresh avocados from the sponsors for participating in #GuacSquad12. All opinions, text, images, and recipes are my own. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

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Summertime, Summertime…and Guacamole-Wait, Did you say Giveaway??!!!! #GuacSquad12

You know those girls that take for-ev-er to get ready?! Those ones that make their grand entrance walking down the stairs while all her guests await. The guests that are checking their watches thinking they could be somewhere else?

Well you aren’t that guest, cuz this was worth the wait! So stay right here! Cuz I might be late to the party (due to some unforeseen circumstances and hospital visits) but you are not late to the giveaway!

Between now and July 20th, I will be sharing 3, yes 3, mouthwatering recipes all leading up to my guacamole reveal. Guacamole reveal??? Yes! Read below and stay tuned!!!

It’s summertime! And that means ripe avocados and lots and lots of guacamole. Do you adore guacamole? If so, then #GuacSquad12 – a multi-day, multi-blogger event – is for you. Follow the conversation on social media with our event hashtag and visit the participating bloggers for some amazing twists on guac.

A dozen bloggers have come together to share fourteen different guacamole recipes during the month of July. Whether you’re a guacamole purist – think avocado, cilantro and lime – or you get a little more creative – think of some fabulous fold-ins such as pineapple or olives – the #GuacSquad12’s creations will make your mouth water.

Here’s are the GuacSquad Bloggers…

listed alphabetically by blog name

 

Here’s the blog tour schedule…

Join Us On Twitter…

Join us for a live Twitter chat on Saturday, July 16th at

7am Pacific/10am Eastern. We’ll be talking guac for an hour!

Here are Our Sponsors*…

and how you can find them around the internet

Casabella

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

Gourmet Garden Herbs & Spices

on the web, on Twitter, on Facebook, on Pinterest, on Instagram, on Google+

Melissa’s Produce

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

Here are Our Prizes…

We are giving away a dozen – yes, twelve! – Guac-Lock™s from Casabella.

And we have an amazing prize package from Gourmet Garden Herbs & Spices that includes their entire collection of stir in pastes and their lightly dried herbs.

 

 

The Giveaway…

Our generous sponsors have contributed prizes for this event. The giveaway runs from July 8th through July 25th when we will select thirteen winners who will be notified by email. The first twelve winners will receive the Guac-Lock™ by Casabella; the thirteenth winner will receive a generous prize package from Gourmet Garden Herbs & Spices. No purchase necessary. Winners will have 48 hours to reply with contact information or new winner will be chosen. Good luck!

 

a Rafflecopter giveaway

 

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Canning with Vinegar: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

They say once you’ve learned how to ride a bike, you never forget. I think the same goes for canning. Once you’ve canned something once, you never forget. And you won’t want to stop. You’ll want to can everything. I’m serious. Something about preparing your own produce and topping it off with your favorite all natural preservative is just so rewarding.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

My favorite all natural preservative, I have to say is vinegar. It lends the most refreshing tartness to any vegetable or even fruit. It can be used as a cold short term preservative or heated in a canning bath and sealed for longer storage.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I was really craving hot dogs and sauerkraut, but I didn’t want to wait around weeks for naturally fermented sauerkraut. I want to make some pickled cabbage! And I wanted spice! And I wanted chiles too! My hubby likes jalapenos slices on his hot dogs anyways, so what the heck. I made two options!

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

It’s amazing how many different uses there are for vinegar, besides pickling and preserving with canning. I love apple cider vinegar with my salad dressings or as a morning detox. I add it to my pancake mix to make a simple buttermilk. And I even put it in my potato salad to add some German flair.

You can find those tips and more at VinegarTips.com, including baking tricks, home cleaning short cuts and beauty tips. Check out their Pinterest page for convenient pinning. You can even follow them on Twitter for quick updates. My favorite is their smart phone app! Wow, you can’t get any sweeter than that!

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I really do love cooking with vinegar. I love the different levels of pickling it can give your produce, dependents on the sugar and water (if any) ratio you combine it with.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

For the Pickled Garlic Jalapenos I used a 50/50 ratio of water and white vinegar and an extra touch of sugar to mellow out the spice. The garlic laced throughout adds a nice treat.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

And I absolutely could not get enough of the Harissa Cabbage Kraut (yes I know I’m basically saying cabbage twice, but it just sounds better that way!). I mean, by the time I got to the last few bites of my tofurky dog, the bun was soaked with delicious pickling liquid. (Darn it, I’m salivating again!) The harissa powder added the perfect punch of spice. Not too overwhelming with just enough heat not to overpower the bitter cabbage and sweet carrots.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I really enjoyed canning these condiments. Honestly the last time I’d canned anything was after kid #1. I now have 4, so you can say it’s been awhile. But I still remembered the easy canning guidelines, it just came right back to me (like riding that bike!).

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

  • Always start with a clean hot jar.
  • Fill up to 1/2″ of the top of the jar.
  • Wiggle a chopstick down inside the jar to release trapped air bubbles.
  • Wipe the rim of the jar with a damp paper towel before putting on a new lid.
  • Boil the cans in water 1/4-1/2 up the sides of the jar for 10 minutes (I like to cover mine as
  • I canned mine in my electric pressure cooker)
  • Cool for 10 minutes before removing.
  • Flip cans upside down (using potholder) to seal quicker.
  • If they don’t seal, put it in the fridge or try again with a new lid.
  • Enjoy in 24 hours or more (depending on your recipe) though I ate these ones right away-haha!
Check out the easy recipes below. And for more awesome tips about vinegar, visit VinegarTips.com (duh).
Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut
Have you ever canned or pickled anything?

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Number of servings: 60

Per Serving 175 calories

Fat 1 g

Carbs 32 g

Protein 3 g

8

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Ingredients

    For the Pickled Garlic Jalapenos

  • 2 1/2 lbs jalapenos, sliced, stems removed
  • 4 bay leaves
  • 3 tsp pink Himalayan salt (3/4 tsp per jar)
  • 2 tsp cumin seeds (1/2 tsp per jar)
  • 4 tsp minced garlic (1 tsp per jar)
  • 3 3/4 cups cold water
  • 3 3/4 cups white vinegar
  • 4 1/2 Tb white sugar
  • For the Harissa Cabbage Kraut

  • 6 cups shredded cabbage (3/4 large head)
  • 6 medium carrots, grated
  • 2 Tb minced garlic
  • 1 1/2 Tb pink Himalayan salt
  • 1 Tb organic harissa powder
  • 4 cups white vinegar
  • 1/4 cup sugar

Instructions

  1. [For the Pickled Garlic Jalapenos]
  2. Slice the jalapenos with a food processor or a shark knife wearing gloves.
  3. Place the seasoning in each of four jars. Top with sliced jalapenos.
  4. Bring water, vinegar and sugar just to a boil. Ladle liquid carefully into each jars over the jalapenos within half inch of top. Using a chopstick, insert into jar releasing any trapped air.
  5. Wipe rim of jars with a damp paper towels. Tighten just to seal, but do not overtighten. Boil in a canning bath with water up to halfway up the jar over medium heat, covered for 10 minutes. Remove from heat and cool on stove 5 minutes before removing. Invert cans to cool completely and allow to seal. Tighten lids and store in pantry 6 months to one year.
  6. [For the Harissa Cabbage Kraut]
  7. Combine all ingredients in a large plastic or glass bowl and toss. Spoon into each of two jars within half inch of top.
  8. Using a chopstick, insert into jar releasing any trapped air.
  9. Wipe rim of jars with a damp paper towels. Tighten just to seal, but do not overtighten. Boil in a canning bath with water up to halfway up the jar over medium heat, covered for 10 minutes. Remove from heat and cool on stove 5 minutes before removing. Invert cans to cool completely and allow to seal. Tighten lids and store in pantry 6 months to one year.

Notes

You will need 6 "One and One Half Pint" Mason Jars with Lids If lids do not seal, transfer to refrigerator to enjoy.
Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark
Food processors are so simple to use at any age! This one loved feeding the carrots in.

*This post was sponsored by VinegarTips.com. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients (if any) as needed with a like for like product.

 

 

 

 

 

 

 

 

Fruity Hatch Chile Cheese Ball – #FreshTastyValentines #sponsor #giveaway

If you’ve been keeping up with #FreshTastyValentines this week, you couldn’t have missed yesterday’s Earthy Crackers with Garlic and Dill. And you certainly don’t think I’d let you go all week without sharing with you the perfect spread for these crackers.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Wine, cheese, crackers=perfection! I just love digging into a creamy cheese ball based with low fat cream cheese and coated with heart healthy nuts. Pour me a glass of Woodbridge white wine by Robert Mondavi and I think I just may eat the whole cheese ball. Well, I’ll share with my sweetheart of course.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

This cheese ball is special though. It’s Fruity. It’s Zangy. It’s Not Ketchup! Not Ketchup is one of the 13 sponsors for this week’s Valentine event. Not Ketchup is the manufacturer of all-natural, paleo gourmet dipping and grilling sauces that doesn’t taste like ketchup. In fact, it isn’t even made with tomatoes. It’s fruit based with unique spices.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

The Tangerine Hatch Chile flavor is what I’ve used here. It is the first Not Ketchup flavor without any added sugar, and in fact it only contains 1 gram of sugar and is naturally sweetened with tangerines, apples and dates. It’s deliciously unique and the perfect pairing for this cheese ball loaded with dried fruit, diced jalapenos and creamy Colby jack cheese.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

 

You can find Not Ketchup online through their website, at these stores, and even on Amazon with free prime shipping.

I got the inspiration for this cheese ball after visiting a friend’s house for her son’s birthday. An appetizer that was served was a large block of cream cheese smothered in a spicy chipotle berry sauce. It was so addictive with the crackers. I-could-not-stop-eating-them. So when my tastebuds tingled with the sweet and spice from the Tangerine Hatch Chile Not Ketchup sauce, I thought it had to be made with cheese and crackers. So here ya go!

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Grab some wine and tempt your Valentine.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

First soften the cream cheese, seed the jalepeno, dice it up, chop the dried fruit and the walnuts.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

In a stand mixer, combine the cheeses and 3 Tb Not Ketchup sauce and Worcestershire sauce.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Add the chopped fruit and diced jalapeno.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Mix well and shape into two cheese balls. Wrap in plastic wrap and refrigerate 6 hours to 5 days.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Roll in the chopped nuts and serve.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Fruity Hatch Chile Cheese Ball

Prep Time: 6 hours, 20 minutes

Total Time: 6 hours, 20 minutes

Number of servings: 32

Per Serving 86 calories

Fat 7 g

Carbs 3 g

Protein 3 g

32

Fruity Hatch Chile Cheese Ball

Makes TWO cheese balls. Serve with crackers, pita chips or baquettes.

Ingredients

    For the Cheese Balls

  • 2 8 oz packages Neufchâtel cream cheese, softened
  • 8 oz shredded Colby jack cheese
  • 3 Tb Not Ketchup Tangerine Hatch Chile Sauce
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 cup mixed dried fruit, chopped
  • 1 jalapeño, seeded and finely diced
  • {For the Topping]
  • 1 walnuts, chopped, divided
  • 2 Tb Not Ketchup Tangerine Hatch Chile Sauce

Instructions

  1. In a stand mixer or food processor, combine the cheeses and sauces and mix well.
  2. Add the dried fruit and diced jalapeño and mix until combined.
  3. Form mixture into two balls using hands and wrap in plastic wrap.
  4. Refrigerate at least 6 hours and up to 5 days.
  5. Roll in nuts before serving and garnish each cheese ball with additional 1 Tb Not Ketchup Tangerine Hatch Chile Sauce.

Notes

Cheese balls can be frozen up to 3 months before rolling in nuts.

This post was sponsored by NotKetchup. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

a Rafflecopter giveaway


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The Giveaway Event You’ve Been Waiting For – #FreshTastyValentines #sponsor #giveaway

February is finally here! Wow, that came quick! And before we know it, Valentine’s day will be here too!
What are you cooking for your loved ones? We are aiming for healthy food this year. At this very moment my loving husband is making us all rotisserie chicken soup. It’s healthy and fresh! And we are all a tad under the weather, and it’s rainy out, so it’s perfection. The other bit of perfection is watching Frozen for the first time with my daughter while writing all day. What a perfect day right?!!?

Now back to the healthy Valentine’s-boy did I sidetrack or what?! Well, it’s time for another awesome giveaway. There are 14 unique prizes, so don’t miss them. Click through the arrows on the Rafflecopter image to see them all.

But we wouldn’t have the giveaway without the help of all 13 sponsors and all 22 bloggers. So THANK YOU!!!!

The Giveaway Event You've Been Waiting For - #FreshTastyValentines | Famished Fish, Finicky Shark

#FreshTastyValentines is here. A group of 22 talented food bloggers who will be posting recipes for an entire week that, we hope, will inspire you to make some healthy Valentines treats for your loved ones. Here we are…

The Bloggers

(with links to their homepages, in alphabetical order)

From February 1st through February 8th, not only will you find nearly a hundred recipe posts, but you can enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. See rafflecopter below.

The Sponsors

(with links to their homepages, in alphabetical order)

The Giveaway Event You've Been Waiting For - #FreshTastyValentines | Famished Fish, Finicky Shark

 

The Giveaway

For FOURTEEN Different Prizes

begins February 1st and ends February 8th

If you are visiting before the rafflecopter opens, please check back!

Stay tuned for these sponsored recipes made by Famished Fish-that’s me!
Baked Eggs with Tomatoes and Pistou sponsored by Sun Basket
Homemade Mascarpone Cheese sponsored by UncommonGoods
Earthy Crackers with Garlic and Dill sponsored by Bob’s Red Mill
Fruity Hatch Chile Cheese Ball sponsored by Not Ketchup
Thai Pesto Stuffed Pork Loin, Coconut Lime Rice, and Ginger Orange Salad sponsored by Gourmet Garden
Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze sponsored by Casabella and Kitchen IQ
Asian Sesame Shrimp Chopped Salad sponsored by TLish Dressings and Marinades and Mann Packing
Mulled Wine Gelatin with Apples and Vanilla Mascarpone sponsored by Envy Apples and Woodbridge by Robert Mondavi

Don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

a Rafflecopter giveaway

Thank you to #FreshTastyValentines sponsors for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers. *This post contains affiliate links.


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Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Very few foods make it on my favorite-never get sick of-can eat it everyday-snack time-meal time-get in my belly-list. One of those is yogurt. Greek yogurt. Now 5 years ago when I started eating Greek yogurt, I may have made a sour face but seriously, I eat it plain with my granola winnings at least once or twice a week now. I actually love the plain unflavored Chobani!

Chobani makes a great thick Greek yogurt-and they offer fat free too! And I love cooking with it! Or using it instead of sour cream. So when Chobani asked me to network with them for their #MadeWithChobani event for Game Day Tailgating goodies, of course I said “yes!”

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

A bit of recipe developing and a craving led me to make these no fat added baked chicken wings and potato wedges with blue cheese yogurt dip. Mmm, I don’t think I’ve ever had such a healthy and super tasty game day appetizer ever! (Except maybe the crudité tray.)

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

My favorite part about these wings is they are messy in a healthy good way! They are crisp on the outside with a peppery blend of spices coating every inch. The inside is juicy tender, not from grease like a typical fried wing, but from actual juices brought out by the tenderizing marinade of Chobani Plain Greek Yogurt and garlic chili sauce (Sriracha).

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

The crisp tender potato wedges-well they don’t use Chobani, but they do go awesome with the Blue Cheese Yogurt Dip!

Oh, and a shot glass is perfect for serving the Blue Cheese Yogurt Dip for the perfect portion of yummy! Just use some celery sticks to dig way at the bottom.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

I hope you get a chance to make this for your next ball game or holiday party!

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Such simple and fresh ingredients!

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Cut the wings on the joints and toss the wing tips.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Mix the marinade and toss with the wings in a zip tight bag.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Mash together the blue cheese, seasonings and garlic with the lemon juice and vinegar.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Toss the potatoes with the seasoning blend after they’ve been lightly coated with cooking spray.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Bake them skin side down on a baking sheet coated with cooking spray.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Bake the chicken wings after they have marinated at least 2 hours.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Sprinkle them with the pepper blend and broil for a few minutes to crisp them up and seal in the flavor.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Yum!!!

Hey, you don’t have to wait for game day to make these! Make them your dinner tonight! Everything is better when it’s #MadeWithChobani.

And here’s the recipe!

Peppery Baked Wings and Wedges (Lowfat)

Prep Time: 2 hours, 15 minutes

Cook Time: 45 minutes

Total Time: 3 hours

Number of servings: 5

Per Serving 747 calories

Fat 39 g

Carbs 51 g

Protein 50 g

5

Peppery Baked Wings and Wedges (Lowfat)

Nutrition is for 5 Servings. For a lighter version, serve only 4 potato wedges (recipe is for 8 slices/person) and 2 Tb of dipping sauce with 4 wing pieces and celery.

Ingredients

    For the Baked Wings

  • 2 lbs chicken wings, trimmed, and cut at the joints (about 10 wings)
  • 1/2 cup Chobani Plain Greek Yogurt (Nonfat)
  • 1/4 cup garlic chili sauce (Sriracha)
  • 6 Tb Six Pepper Blend spice mix (Durkee)
  • 1 1/2 tsp brown sugar
  • cooking spray
  • Blue Cheese Yogurt Dip

  • 1 cup Chobani Plain Greek Yogurt (Nonfat)
  • 2 oz blue cheese crumbles
  • 1 tsp garlic purée
  • 2 tsp dried parsley
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2 Tb lemon juice
  • 1 Tb apple cider vinegar
  • For the Potato Wedges

  • 5 russet potatoes, cut into wedges of equal size, about 1 inch thick
  • 1/4 cup dry parmesan cheese
  • 1 Tb all purpose flour
  • 1 tsp garlic salt
  • 1 tsp seasoning salt (Lawry's)
  • 1/4 tsp cayenne pepper
  • cooking spray

Instructions

  1. Trim and remove chicken wing ends and cut at joints to separate wings into two. Rinse and pat dry. Combine the yogurt and garlic chili sauce in a small bowl. Place the chicken in a zip tight bag and pour yogurt marinade over chicken. Seal and massage chicken in bag to coat. Let marinate in refrigerator for at least 2 hours, but no longer than 12 hours.
  2. Prepare the blue cheese yogurt dip by combining the blue cheese, garlic and seasonings with the lemon juice and vinegar. Blend well. Fold in the yogurt and refrigerate until ready to serve.
  3. Preheat the oven to 350F.
  4. For the potatoes: Wash and scrub the potatoes and slice into wedges, lengthwise, approx. 8 slices per potato. Spread them on a baking sheet and coat with cooking spray.
  5. Transfer the potatoes to a zip tight bag. Add the seasonings to the bag and shake to coat. Spread the potatoes back on the baking sheet and place skin side down, spaced evenly apart. Spray once more with cooking spray.
  6. Bake for 35-40 minutes. After potatoes are fork tender, place potatoes under the broiler for 5 minutes to crisp and brown lightly.
  7. For the chicken wings: Remove the chicken from the marinade and place on a baking sheet that has been sprayed with cooking spray. Discard the remaining marinade.
  8. Bake for 30 minutes, turning after 20 minutes.
  9. Remove baked chicken from oven. Combine pepper seasoning and brown sugar and shake gently over baked chicken. Turn to coat, then turn again. Broil for 5 minutes until skin is crisp and bubbly.
  10. Remove potatoes and chicken from oven. Let cool slightly. Serve with celery sticks and blue cheese yogurt dip.

Notes

Potatoes and chicken can be baked at the same time and broiled at the same time. Put the potatoes in the oven first. Serve with celery sticks, if desired.

 

Cherry Chipotle Chicken Wings and Caribeque Shoestrings – #HotSummerEats

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

I’ve been on such a huge hot wing kick they’ve practically been coming out of my ears. So of course when I was asked on social networking what I would make with Not Ketchup’s Cherry Chipotle sauce, I immediately wanted to make hot wings with it, because -hello- it says “chipotle” on the bottle. That does mean hot, right?!
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark
And when I received my Cherry Chipotle sauce for our #HotSummerEats event, the first thing I did was taste it. It was delicious-sweet and tangy with the kicker spice. Yes the sauce was made for hot wings. And hot wings are made for summer.
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark
Caribeque also sponsored our event with a bottle of Calypso Kick seasoning. This jerk style seasoning complements any meal or side or appetizer with its bold flavor. So naturally I paired shoestring vegetables with the chicken wings to create a bed of deliciousness. The shoestring vegetables were so delicious that my four-year-old kept sneaking bites. He had no idea he was eating onions and zucchini!
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark
My favorite part about these recipes-they are so simple to prepare! If these recipes sounds good to you, please enter the contest here for your chance to win the products used and more! And for more recipes from this event check out these ideas from other bloggers below.
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark
Prepare the shoestring onions and zucchini to marinate before making the chicken wings. Begin by slicing the onions thinly with a mandolin and separating the rings. Using a vegetable spiralizer,  spiral cut the zucchini. Whisk together the milk, lemon juice, and seasoning and add the onions and zucchini to soak. Set aside and prepare the chicken wings.
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

So, so good!

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Coating the vegetables with flour and spice.

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Frying the coated vegetables.

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Draining the shoestring vegetables-so tasty with Calypso Kick!

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Cut the wings on the joints with ease.

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Coat the wings in the flavorful sauce.

 

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Cherry Chipotle Chicken Wings and Caribeque Shoestrings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Number of servings: 6

Per Serving 705 calories

Fat 39 g

Carbs 50 g

Protein 37 g

6

Cherry Chipotle Chicken Wings and Caribeque Shoestrings

Ingredients

    For the Chicken Wings

  • 2 pounds chicken wings
  • 6 Tb butter
  • 1/2 cup Not Ketchup Cherry Chipotle Sauce
  • 1/2-1 tsp Caribeque Calypso Kick (optional)
  • 5-8 dashes tabasco sauce (optional)
  • For the Shoestring Vegetables

  • 2 small onions, sliced thin
  • 2 zucchinis spiralized
  • 2 cups milk
  • 1 Tb lemon juice
  • 1/2 tsp Caribeque Calypso Kick
  • 2 1/2 cups flour
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp Caribeque Calypso Kick
  • dash salt

Instructions

  1. Prepare the shoestring onions and zucchini to marinate before making the chicken wings. Begin by slicing the onions thinly with a mandolin and separating the rings. Using a vegetable spiralizer, spiral cut the zucchini.
  2. Whisk together the milk, lemon juice, and seasoning and add the onions and zucchini to soak. Set aside and prepare the chicken wings.
  3. Fill a large skillet with about 1-2 inches of oil or a deep fryer and heat to 350°F or medium high heat.
  4. Cut the chicken wing tips from the chicken wings along the joint and discard. Cut the drum from the wing along the joint.
  5. Fry the chicken wing portions until golden brown about 10 to 15 minutes per batch. Drain on paper towels.
  6. Meanwhile, in a small sauce pan melt the butter and whisk in Not Ketchup Cherry Chipotle Sauce, 1/2-1 tsp Caribeque Calypso Kick (optional) and a few dashes of Tabasco sauce (optional).
  7. Toss the chicken wings in the sauce and heat through. Place in the oven to keep warm.
  8. Return to the onion and zucchini strings. Combine the flour and seasonings in a large bowl and whisk together.
  9. Using tongs, grab a that small amount of the vegetable mixture and shake off the liquid. Toss lightly in the flour mixture and shake off excess.
  10. Drop the coated vegetables into the same oil pot that was used for the chicken and fry until light golden brown. Transfer to a paper towel to drain and sprinkle with dash salt.
  11. Continue frying in batches until all vegetables are fried, drained and seasoned.
  12. To serve, place a pile of shoestring vegetables and top with 3 to 4 chicken wings per person.

This post was sponsored by Not Ketchup and Caribeque. I received one bottle of Cherry Chipotle Sauce and a seasoning bottle of Calypso Kick from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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Garlic Surf in a Bowl – Garlicky Seafood Dip Bowls – #HotSummerEats

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Our current event #HotSummerEats has me really thinking about summer bonfires and beach waves. That alone is reminiscent of anything seafood in my opinion, especially hot broiled seafood.

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

When I received a complimentary bottle of Garlic Goodness from Intensity Academy for my participation in this event, I immediately knew I wanted to use it to garnish and infuse some hot seafood dip. And there is no better place to put it than in a fresh baked bread bowl. Intensity Academy’s Garlic Goodness is a garlic laced hot sauce full of vibrant color and original flair. Combined with salty flaked crab and fresh and bold crawfish, creamy cheeses and white wine, these bread bowls will fit right into your summer nights.

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Now I’m not much of a bread baker and I still need practice, so I borrowed a recipe from Half Baked Harvest and her Sourdough Bread Bowls. You can find that recipe here. When your bread bowls are baked and ready for filling, you can start your seafood dip.

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

But before you get to that, enter the giveaway for all things #HotSummerEats, including this delicious garlicky hot sauce!
Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Thank you Half Baked Harvest for this recipe!

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

The starting line up.

 

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Stirring in some crawfish meat.

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Creamy goodness getting mixed in.

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Off to the broiler they go!

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Garlic Surf in a Bowl – Garlicky Seafood Dip Bowls

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Number of servings: 6

Per Serving 1405 calories

Fat 72 g

Carbs 115 g

Protein 73 g

4

Garlic Surf in a Bowl – Garlicky Seafood Dip Bowls

Ingredients

  • 6 bread bowls
  • 1/4 onion, diced
  • 2 Tb bacon fat
  • 1/4 cup white wine
  • 12 oz frozen crawfish meat, thawed
  • 12 oz crab meat, drained and picked through
  • 1 1/2 Tb Garlic Goodness hot sauce or equivalent
  • 2 tsp Worcestershire sauce
  • 3 oz cheddar cheese, shredded
  • 5 oz mozzarella cheese, shredded
  • 1/2 cup sour cream
  • 2/3 cup mayonnaise
  • 1/4 cup parmesan cheese

Instructions

  1. Preheat oven to 350F.
  2. Heat a medium saucepan over medium high heat and add the bacon fat and 1/4 onion, diced. Stir and cook until onion is slightly translucent, about 3 minutes. Add 1/4 cup white wine and cook down slightly until wine is reduced by half, about 5 minutes.
  3. Add the thawed crawfish meat and drained crab meat. Stir in 1 1/2 Tb Garlic Goodness and Worcestershire sauce. Add the cheddar and mozzarella cheeses, sour cream and mayonnaise. Stir until combined. Pour the dip into a greased oven safe casserole dish and bake for 35 minutes until bubbly.
  4. Hollow out the bread bowls with a sharp knife or your fingers and divide the seafood dip into the bread bowls. Top each bread bowl with a Tb of Parmesan cheese and place on a baking sheet under the broiler for 2 to 3 minutes. Serve with bread pieces from hollowed out portions. Garnish with additional Garlic Goodness hot sauce if desired.

This post was sponsored by Intensity Academy. I received one bottle of garlic hot sauce from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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Cheddar Carrot Sandwiches with Pesto Sauce

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

I made these Cheddar Carrot Sandwiches with Pesto Spread when I reviewed this month’s Secret Recipe Club post. These sandwiches are surprisingly delicious, with a hearty bite of cheddar, crisp sweet crunch of fresh shredded carrots, and savory garlic pesto spread.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

I mean wow, what a great vegetarian sandwich!

I was thrilled to add these to the sandwich tray I brought to my in-laws 50th wedding anniversary this past Saturday.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

Cheddar Carrot Sandwiches with Pesto Sauce
Ingredients:
6 large slices sourdough bread
6 oz block or presliced cheddar cheese
1 cup freshly grated carrots
4 Tb pesto sauce
4 Tb mayonnaise

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

Directions:
First cut the crusts off the sourdough bread, then slice in half into two neat squares. Slice the cheese into six 1 oz slices, if not presliced. Lay out the sliced bread. Spread 2 tsp mayonnaise on 6 slices of bread and 2 tsp pesto on each of the other 6 slices. Place a slice of cheese on one half and a pinchful of carrots on the other half.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

Close the sandwich together and cut in half as desired. Makes 12 appetizer sandwiches.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

This recipe is adapted from Oh You Cook! You can also find these Chicken Curry Sandwiches, derived from her blog, there too.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

If you make any of these sandwiches, let me know what you think. I love them both!

Cheddar Carrot Sandwiches with Pesto Sauce

Prep Time: 10 minutes

Total Time: 10 minutes

Number of servings: 12

Per Serving 379 calories

Fat 11 g

Carbs 56 g

Protein 15 g

12

Cheddar Carrot Sandwiches with Pesto Sauce

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 6 large slices sourdough bread
  • 6 oz block or presliced cheddar cheese
  • 1 cup freshly grated carrots
  • 4 Tb pesto sauce
  • 4 Tb mayonnaise

Instructions

  1. First cut the crusts off the sourdough bread, then slice in half into two neat squares.
  2. Slice the cheese into six 1 oz slices, if not presliced. Lay out the sliced bread.
  3. Spread 2 tsp mayonnaise on 6 slices of bread and 2 tsp pesto on each of the other 6 slices.
  4. Place a slice of cheese on one half and a pinchful of carrots on the other half.
  5. Close the sandwich together and cut in half as desired. Makes 12 appetizer sandwiches.

Chicken Curry Sandwiches – #SRC

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

I came across The Secret Recipe Club some time last year and I’ve been enjoying these monthly posts since. It’s like I’ve been given a peephole to spy in someone else’s kitchen and puruse their favorite dishes. And I get to make them in my kitchen and share their personality and love of food.

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

This month I was given Dena’s blog over at Oh You Cook. Dena is a librarian who loves cooking and even wrote a Slow Cooker cookbook. She has sooooo many recipes, but the one I chose caught my eye, because she was funny. Quote “If you squint, the resemblance is frightening”, when trying to replicate some tea sandwiches she enjoyed at a restaurant. And I love curried chicken salad. So I rushed to my kitchen to make those…and I had all the ingredients!

The only change I made was adding walnuts and raisins IN the chicken salad, and sandwiching the bread together, where Dena scooped the chicken salad on the bread with a solitary nut on top. I also used apricot preserves, as she had suggested peach. I love mango chutney on my chicken salad, but I had none and I love apricot preserves on anything!

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

A couple of recipes caught my eye, like Lion’s Head Meatballs and Easy Cheddar and Ale Tilapia. But especially these very simple Cheddar Carrot Sandwiches with Pesto Spread, (pictured above and below) which I also made and plan to share with you another day (check in here).

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

I shared these sandwiches with my family at my in-laws 50th wedding anniversary. And I loved the excuse to not eat these all myself. I tend to do that with food blogging. And it was fun to share Dena’s recipes with my family, too.

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

Ingredients:
1 chicken breast, cooked and chilled
1/4 cup mayonnaise
2 tsp curry powder
1/2 tsp coriander
1/4 tsp salt
1/4 tsp coarsely ground black pepper
12 slices cinnamon raisin walnut bread
1/4 cup apricot preserves
3 Tb walnuts
2 Tb raisins

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

Directions:
Begin by cutting the crusts of the cinnamon raisin walnut bread. First rough chop the chicken breast. In a food processor, pulse the chicken into a fine dice. Add the mayonnaise, seasonings, walnuts and raisins and pulse until desired consistency.

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

Lay out the sliced bread. Spoon one heaping teaspoon preserves on one slice and a large scoop of curried chicken salad on the other slice.

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

Press together gently and slice at a diagonal with a sharp knife.
Makes 12 appetizer sandwiches.

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

These sandwiches are seriously addicting and seriously delicious. They will make your taste buds dance. Thanks Dena for sharing!

 

Chicken Curry Sandwiches

Prep Time: 10 minutes

Total Time: 10 minutes

Number of servings: 12

Per Serving 147 calories

Fat 6 g

Carbs 18 g

Protein 5 g

12

Chicken Curry Sandwiches

Weight Watchers PointsPlus®: 4

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 chicken breast, cooked and chilled
  • 1/4 cup mayonnaise
  • 2 tsp curry powder
  • 1/2 tsp coriander
  • 1/4 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 12 slices cinnamon raisin walnut bread
  • 1/4 cup apricot preserves
  • 3 Tb walnuts
  • 2 Tb raisins

Instructions

  1. Begin by cutting the crusts of the cinnamon raisin walnut bread. First rough chop the chicken breast. In a food processor, pulse the chicken into a fine dice. Add the mayonnaise, seasonings, walnuts and raisins and pulse until desired consistency.
  2. Lay out the sliced bread. Spoon one heaping teaspoon preserves on one slice and a large scoop of curried chicken salad on the other slice.
  3. Press together gently and slice at a diagonal with a sharp knife.
  4. Makes 12 appetizer sandwiches.

Notes

Additional 30 minutes of cooking the chicken breast and quick chilling must be added to prep time if chicken is not readily available.

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