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Mahon-Menorca Cheese Tapas & Wine Pairings

March 13, 2018 by Amanda Leave a Comment

This post was sponsored by Mahon-Menorca Cheese. As always, all thoughts & opinions are my own. #MahonCheese

Introducing Mahon-Menorca Cheese from the Island of Menorca! Find some new taste inspiration – plus wine pairings & tapas!

Cheese – making & tasting – is one of the most delicious forms of art.

The more you search, the more you explore, the more you find. It’s a taste exploration I will never tire of!

I had the recent pleasure of tasting a new cheese – one I was completely unfamiliar with. This is always so exciting to me!

Introducing Mahon-Menorca Cheese. This cheese is ONLY made on the Island of Menorca, the Baleric Islands, Spain. Mahon-Menorca Cheese is a product with Protected Designation of Origin (P.D.O). To qualify for a P.D.O, the product must have qualities and characteristics which are essentially due to it’s geographical area of production. It must also be produced, processed and prepared exclusively within that area.

The history of cheese on Menorca dates back to prehistoric times. The process of making Mahon-Menorca Cheese has remained very much unchanged the past thousand years. Fresh milk is used from livestock grazing freely within the landscape of Menorcan countryside. After that the Menorcan wind, humidity and sunlight – together with the human element – give the cheese it’s unmistakable flavor.

There are 3 varieties of Mahon-Menorca Cheese:

Tender : Soft. Yellowish-white in color, with very little developed crust. Soft & creamy. It’s flavor is milky with a slight reminiscence of butter and an acidulous touch.

Semi Cured : Characteristic and unmistakable. The rind is an orange color or brownish-grey if it is a farmhouse cheese. It has a firm texture and is easily sliced and it is a yellowish/ivory colour. It has a variable number of small holes, distributed irregularly. It’s milky taste & flavors are more developed, with slight buttery reminiscences of toasted nuts & dried fruit. It presents a moderately persistent aftertaste.

Cured : A delicacy for cheese lovers. It’s texture is firm and hard, less creamy and in an advanced curing state it breaks & flakes upon being cut. The taste and aroma are very developed, complex and intense with a long persistent aftertaste. Has hints of old wood, tanned leather or a wine cellar.

When tasting new cheeses – I always opt for simplicity first. Cheese with an appropriate wine pairing. I found Spanish Tempranillo and Rioja wines to be a lovely match for all three cheeses.

I found the tender cheese to be a lovely light bite to eat drizzled with local raw honey and paired with wine.

I was inspired by a recipe from Mahon-Menorca Cheese. This tasty little tapa was simple to put together – semi cured cheese, cherry tomatoes and a quick olive tapenade.

As for the Cured Mahon-Menorca Cheese, I enjoyed each glorious nibble of it with a glass of wine. I loved all varieties of Mahon-Menorca Cheese – but the cured was definitely my favorite!

Here’s to all things cheeeeese!

Buen provecho!

Amanda ♥

You can find Mahon-Menorca in the USA at Fairway, West Side Market, Gourmet Garage, Saveway, Wholefoods, Kroger, Costco, Central Markets, Central and Town & Country Markets or your local cheesemonger.

Visit Mahon-Menorca for more information, inspiration & recipes.

Print Recipe

Mahon-Menorca Cheese Tapas

A simple tapa made with Mahon-Menorca Cheese, tomatoes & olive tapenade!

Prep Time15 mins

Total Time15 mins

Course: Appetizer

Servings: 16 tapas

Author: Amanda

Ingredients

Semi-Cured Mahon-Menorca Cheese 16 cubes
16 cherry tomatoes
1 tablespoon good quality olive oil
1/4 teaspoon Herbs De Provence dried
pinch of salt & pepper
1/3 cup sliced black olives
1 tablespoon good quality olive oil
pinch of salt
16 skewers

Instructions

Cube cheese, set aside.
Rinse tomatoes. Slice off just the tip of the top of the tomato - giving you a flat surface.
In a small bowl, toss the tomatoes with the olive oil, Herbs De Provence, salt & pepper. Set aside.
For the tapenade, crush the olives, olive oil and salt to make a puree. I used a mortal & pestle.
Assemble. Cube of cheese on the bottom, place a tomato on top. Pierce skewer thru center. Place on serving plate and drizzle any olive oil mixture over tops. Spoon olive tapenade on top of tomatoes.
Enjoy!

March Recipe Round-up & A Giveaway

February 28, 2018 by Amanda 1 Comment

Welcome to the March Recipe Round-Up! I’m sooo excited to join this awesome group of bloggers! Each month I’ll be sharing a blog post with seasonal recipes from the whole group. Oh, and did I mention – there are giveaways too!!! Enjoy ♥

This month is all about family favorite recipes from our bloggers. And we have also added three new bloggers to our group, as well as increased the number of recipes our bloggers are linking up, to give you even more recipes each month. Oh…and there’s also a fabulous giveaway too. Scroll to the bottom to enter, after you check out the recipes we are sharing this month!…

Low Carb Peanut Butter Cream Cheese Protein Bars

February 26, 2018 by Amanda 5 Comments

These Low Carb Peanut Butter Cream Cheese Protein Bars taste like a healthy Peanut Butter Cheesecake! Quick & simple to make – one bowl, no baking & no food processor!

I’ve shared a few low carb & diabetes-friendly recipes so far and have received a tremendous response. I’ve been making an effort to get more posted – I promise!

When I make protein bars like this, I like to focus on meal replacement instead of snacks. Having a diabetic in the household, I understand how important it is to eat each meal. We also live in reality over here, where there may not always be time to make a wholesome breakfast or lunch gets skipped. Having a ready to go, healthy protein bar that is filling & not loaded with sugar and carbs is vital.

You can easily cut these bars in half or quarters for snack size, I just calculate numbers for what I feel would make a suitable meal replacement.

I’ve shared a similar protein bar using coconut flour and I’ve gotten a lot of constructive feedback on the recipe. ( I love you all – and I love the feedback ♥ )

Some readers have shared with me that they routinely see a spike in their blood sugar after eating coconut flour. Also, some folks love the texture of raw coconut flour, others – not so much.

Although I love using coconut flour, I skipped it on this bar. Cream cheese and almond flour give this bar a creamier, almost dessert like texture. Like a healthy peanut butter cheesecake ♥

I’ll mention this each time – the protein powder you use here is key. The protein powder I use contains 4 grams carbs & 26 grams protein per scoop / 36 grams. You’ll find protein powders with lower carbs & much higher carb counts. Paying attention and reading labels are always a must!

Another reminder – sugar is sugar. I’ve talked about this before when it comes to fad diets, “healthy eating” and such – but again – sugar is sugar. Be it granulated sugar, turbinado sugar, coconut sugar, maple syrup, honey, agave, applesauce, molasses – whatever – it all translates to sugar when consumed.

The small amount of artificial sweetener really goes unnoticed in this recipe. It adds just a touch of sweetness. If you don’t do artificial sweeteners, feel free to use your preferred sweetener. Or skip the sweetener all together.

I always get a lot of questions in regards to subbing coconut oil in recipes and I understand people have reservations with it. Butter should swap out fine in this recipe.

This recipe takes just a few minutes to mix up. Throw a few ingredients in a bowl, microwave, and mix everything else in. Easy peasy. No food processor required – I love an easy clean up.

Here’s to a quick, simple, delicious and low carb protein bar that will fill you up! Enjoy!

Thanks for stopping by ♥

-Amanda-

Print Recipe

5 from 2 votes

Low Carb Peanut Butter Cream Cheese Protein Bars | Diabetic Friendly

These Low Carb Peanut Butter Cream Cheese Protein Bars taste like a healthy Peanut Butter Cheesecake! Quick & simple to make - one bowl, no baking & no food processor!

Cook Time5 mins

Total Time5 mins

Course: Diabetic / Low Carb

Servings: 8 servings

Author: Amanda

Ingredients

1/2 cup creamy natural peanut butter
1/4 cup coconut oil
4 oz cream cheese cubed
1 cup vanilla protein powder pay attention to the carbs in your protein powder
1/2 cup almond flour
1 tablespoon stevia or preferred sweetener - adjust to taste
1 teaspoon vanilla extract

Instructions

Combine peanut butter, coconut oil & cream cheese in a glass mixing bowl.
Microwave for 30 seconds. Stir. If not creamy & combined, microwave for another 15 - 30 seconds.
Stir in protein powder, almond flour, stevia and vanilla extract. Mix until thoroughly combined.
Transfer mixture to 8" or 9" square pan - spread/pat down with a spatula into an even layer.
Refrigerate for an hour. Cut protein bars into 8 pieces.
Store protein bars covered in fridge.

Fisherman’s Sardine Stew

February 14, 2018 by Amanda 3 Comments

This post was sponsored by Season Brand Sardines. All thoughts & opinions are always my own.

Enjoy this Italian Fisherman’s Sardine Stew made with pantry staples. This simple & traditional Italian stew is loaded with bright & authentic flavor for a quick anytime meal.

It’s not a secret – I’m quite partial to Italian food. I can easily say it’s my favorite cuisine. Not only do I love the bright and complex flavors – I also appreciate the sheer simplicity of it all.

Like most cuisines, people worked with local ingredients they had on hand. Each region had a different abundance of ingredients at their disposal. Hence, Northern Italian dishes are quite different than Southern Italian dishes.

The Fisherman’s Stew is one of those simple, beautiful dishes. It was made with the catch of the day, or the random leftovers from the catch of the day. You can throw any combination of fish or shellfish in this stew and it will yield a hearty, flavorful bowl of deliciousness.

An Italian buddy told me that Fisherman’s Stew was known almost as a peasant fisherman’s dish that became a comfort food over the generations. He also swore it’s the best cure for a long, overindulgent night out.

Today I’m working with pantry staples. Tomatoes aren’t in season and I have no fresh fish on hand. I do though, have a pantry filled with crushed tomatoes and canned goods…

I’ve partnered with Season Sardines to share a few recipes to show you how delicious & diverse the mighty little sardine can be.

Sardines pack a major punch of flavor and nutrition. Sardines are a very tasty fish – but not overwhelmingly fishy. One little can is LOADED with Omega-3 Fatty Acids, plus high in calcium, protein and iron.

Sardines are also far lower in contaminants than many of the bigger fish we eat.

Season Brand Sardines are wild caught & certified sustainable. This is important – not only are some more popular fish we eat aggressively over-fished, often there are questions of origins and handling.

Ready to eat right out of the tin, sardines make a great addition to any of your recipes.

Like in this Fisherman’s Sardine Stew. Throw everything in a pot, simmer and dinner is ready in no time.

This stew becomes a hearty meal with a nice salad and LOADS of fresh, crusty bread for dipping. Bread is an absolute necessity with this stew.

Feel free to throw whatever other seafood you have on hand in the pot. I love adding mussels to this!

Here’s to a quick, healthy & absolutely delicious meal!

Thanks so much for stopping by!

Amanda ♥

Visit Season Brand Products for product information, inspiration & recipe ideas!

Print Recipe

5 from 2 votes

Fisherman's Sardine Stew

Enjoy this Italian Fisherman's Sardine Stew made with pantry staples. This simple & traditional Italian stew is loaded with bright & authentic flavor for a quick anytime meal.

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Fish &amp, Seafood

Cuisine: Italian

Servings: 6 -8 servings

Author: Amanda

Ingredients

4 tablespoon olive oil
1 large onion chopped
4 cloves garlic minced
1 cup wine red or white (I used red)
large can crushed tomatoes 28 oz
fish or seafood stock 15 oz can
can diced tomatoes 14.5 oz
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon parsley
1/4 teaspoon crushed red pepper more to taste if preferred
5-6 cans Season Sardines drained
mussels or other shellfish optional
Large loaf of fresh crusty bread

Instructions

Heat olive oil in a dutch oven or large saucepan.
Saute onions until translucent, about 10 minutes.
Add minced garlic, saute for a minute or two.
Add wine, scrape pan to deglaze.
Add crushed tomatoes, fish stock, diced tomatoes, salt, pepper, parsley & crushed red pepper.
Bring to a boil. Reduce heat and simmer, covered, for 15- 20 minutes, stirring occasionally.
Taste, add additional red pepper if more heat is preferred.
Add sardines. Stir in, breaking up some sardines.
Simmer for 10 - 15 minutes.
Salt & pepper to taste if necessary.
Serve with lots of crusty bread for dipping.
Enjoy 🙂

Peanut Butter Chocolate Chip Sheet Pan Pancakes | #FoodBloggerLove

February 12, 2018 by Amanda 5 Comments

Soft, fluffy & tender – these Oven Baked Peanut Butter Chocolate Chip Sheet Pan Pancakes will sweeten your breakfast up! Simple to mix up, bake and clean up – these may become your new favorite pancake!

I’m so excited to participate in the annual #FoodBloggerLove event for the second time! This is such a fun event for bloggers! We secretly get assigned another blogger with the goal of sharing a little love. This year again, I’ve been introduced to a blogger I haven’t met yet…yay! I’ve gotten to learn a little about this blogger and I also get to share their recipes & story with my readers. Total win for all!

This year #FoodBloggerLove has introduced me to another awesome food blogger – Kate from Kate’s Recipe Box.

Hi Kate ♥

A girl after my own heart, Kate loves all things sweet and is a major chocoholic.

Kate has two young kiddos that love helping in the kitchen so she’s working on a “Kids In The Kitchen” series. I enjoyed reading her “Kids in the Kitchen – Easy Guacamole” post. It’s such a great concept! Keep your kids excited about helping in the kitchen with small, kid friendly parts of food preparation. It’s such a positive & encouraging experience – they have fun getting their hands into everything, they love to help and they gain such a sense of accomplishment knowing that they were part of making dinner.

Now only if I had more patience to incorporate my 4 year old in the kitchen a bit more! Luckily, I have an 11 year old who is on her way to being the next top baker ♥

I had fun reading thru Kate’s recipes and absolutely love all her food & family pics! I had such a hard time picking just one recipe to share! I know I can’t wait to try her Triple Chocolate Cheesecake, Italian Rainbow Cookie Cake, Chicken Mole Enchiladas,….there are soooo many goodies!

Check out Kate’s Recipe Box – Best of the Blog – 2017! You’ll learn her reader’s favorite recipes and her very own favorites of this past year!

I decided to try Kate’s Peanut Butter Chocolate Chip Sheet Pan Pancakes. For a few reasons. First – they looked delicious. Second – my family loves pancakes. Oh, and of course – peanut butter and chocolate – for breakfast. Anyday, everyday – please!

These pancakes were totally effortless to mix up and bake. They were soft, tender, fluffy and had the perfect amount of peanut butter flavor. They were amazing – almost like eating dessert for breakfast.

Another great thing about oven baked sheet pancakes is that – voila – all your pancakes are done & ready to serve together. No frying in batches, no fussing over a griddle and no burning your first batch on the griddle….(raises hand…embarrassingly…everytime).

You can cut these pancakes up quickly with a pizza cutter…or have fun cutting them into cute or fancy shapes with cookie cutters. We loved them served with chocolate syrup & whipped cream…yum!

Hope you enjoy this recipe and check out a few more of Katie’s recipes! Visit her blog at Kate’s Recipe Box! You can also follow her on Facebook, Pinterest, Instagram & Twitter!

Scroll down to check out the #FoodBloggerLove link-up for all the other great recipes being shared today!

Kate's Recipe Box - Best of 2017 | www.katerecipebox.com

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5 from 2 votes

Peanut Butter Chocolate Chip Sheet Pan Pancakes | #FoodBloggerLove

Soft, fluffy & tender - these Peanut Butter Chocolate Chip Sheet Pan Pancakes will sweeten your breakfast up! Simple to mix up, bake and clean up! Recipe by Kate's Recipe Box

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast

Servings: 8 -10

Author: Amanda

Ingredients

2 cups flour
2 tablespoon sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
2/3 cup creamy peanut butter
2 large eggs
2 teaspoon vanilla extract
1/2 - 3/4 cup chocolate chips or mini chocolate chips

Instructions

Preheat the oven to 425°F. Line a half-sheet baking sheet with parchment paper, using enough that it hangs over the edges slightly.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a larger bowl, whisk together the buttermilk, peanut butter, eggs, and vanilla until it is well combined and the peanut butter is completely incorporated.
Stir in dry ingredients until just moistened.
Pour/scrape the batter into the prepared pan, spreading it out to fill the pan.
Sprinkle with chocolate chips.
Bake 12-15 minutes, until puffy and cooked through.
Remove from the pan using the sides of the parchment to lift. Cut into squares (a pizza cutter works great) and serve with butter, chocolate or maple syrup, if desired.

An InLinkz Link-up

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger

January 16, 2018 by Amanda 6 Comments

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger. Have this moist & flavorful piece of seafood effortlessly on your table in less than 15 minutes!

It’s no secret – I LOVE all things fish & seafood! Not only is it delicious – it’s super nutritious! Oh, and it gets better – seafood doesn’t require many ingredients or much time or effort to turn into something spectacular.

I hear most often for people that they just don’t know how to prepare fish properly. It truly can be simple to prepare and today I’m going to share a foolproof method – poaching.

Alaska salmon, hands down, is my favorite fish. I’ll admit that my my favorite way to eat salmon is raw – sushi all day & everyday, please. I do enjoy it cooked – but it’s a must that it’s cooked properly. Overcooking salmon is the only no-no.

Poaching will ensure a moist piece of salmon and is a method loved by novice & professional alike. Poaching in a simple mix of soy sauce, water, honey with a bit of garlic & ginger makes for a moist and flavorful piece of salmon.

The key to poaching is to remember that you’re not trying to boil fish. Add all ingredients, except for the salmon, and bring the liquid to barely a simmer over low heat. Barely a simmer means just a few odd bubbles.

You’ll have this salmon on your table in less than 15 minutes total – start to finish. Yup – NOT EVEN 15 minutes. So quick – you’ll have to get your sides started before hand. I love this poached salmon with white rice & a crisp green veggie. It’s also delicious over a bed of green leafy lettuce.

Let’s take a moment to talk about our seafood and where it comes from. I’ve talked about this numerous times before and I will talk about it again & again. Sustainable and domestic are so important when purchasing seafood.

Why does sustainability matter? It matters to ensure the health and balance of our ocean and marine life – for today and generations to come. Sustainability is vital in ending overfishing, maintaining populations and rebuilding depleted populations.

Why does domestic matter? There are serious concerns with methods of fishing, farming & handling of our seafood in certain countries. Not to mention the work conditions of the fisherman & processors in those countries. Buying domestic not only ensures that your seafood is the best you can eat – you’ll also know it’s been handled in the finest matter from catch to purchase. Buying domestic also supports jobs in our fishing industry here in the United States.

Let me introduce you to Alaska Seafood! It’s simple to remember, and you can trust the name. ALL Alaska seafood is wild & sustainably caught. Alaska, since 1959, is the only state with sustainability written into its constitution.

Alaska is proudly the nation’s largest source of domestic seafood. Almost 60 percent of all the wild seafood harvested in the Unites States comes from Alaska.

Alaska is dedicated to only harvesting as much fish as the environment can handle. This allows the marine ecosystem and seafood species to continue to replenish year after year. Learn more about the Alaska Seafood Industry’s dedication to sustainably!

So here’s to a delicious, nutritious, quick dinner you can feel good about eating in every way! Salmon is naturally loaded with protein, minerals, vitamins and heart-healthy omega-3 fatty acids. It’s recommended that Americans consume 8 ounces of seafood per week – here’s an easy way to start!

Thanks so much for stopping by!

Amanda ♥

Visit here to learn more information about Alaska Seafood, recipes, cooking techniques and more!

Ask for Alaska at the seafood counter, at your favorite restaurant, and look for Alaska on frozen and canned seafood packages.

Print Recipe

5 from 1 vote

Alaska Salmon Poached in Soy Sauce with Garlic & Ginger

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger. Have this moist & flavorful piece of seafood effortlessly on your table in less than 15 minutes!

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Fish &amp, Seafood

Servings: 3 -6 servings

Author: Amanda

Ingredients

1-2 pounds Alaska salmon about 1" - 1 1/2" thickness
3/4 cup water
1/2 cup soy sauce regular or low-sodium
4 cloves garlic minced
1 " - 1 1/2" knob of fresh ginger grated (ginger is easiest grated if frozen before use)
3 tablespoon honey

Instructions

Prep salmon if necessary. I leave the skin on, but you may remove for poaching if you'd like. Remove any bones if necessary.
Combine water, soy sauce, garlic, ginger & honey in a medium saucepan. You want the salmon to be just about fully immersed in the liquid - so choose an appropriate size pan. The salmon can be poached in batches if necessary.
Over low heat, bring liquid to just below a simmer. You're aiming to see just a few bubbles here and there. Maintain temperature and let liquid cook for a few minutes for flavors to combine.
Add salmon. Cook for about 5 minutes, maintaining liquid temp. Salmon should be opaque thoughout. Gently remove.
Thicker pieces of salmon may need to cook for an additional minute or two.
Serve each piece of salmon with a generous amount of poaching liquid spooned on top.

Top Recipes of 2017

January 5, 2018 by Amanda Leave a Comment

Here we go….my post popular recipes of 2017!

Whew….this year has been a whirlwind! It’s been a very exciting year for this blog – busy, busy, busy! I have more readers each day and I sincerely love you all! Thank you for all your support!

It’s fun to take a look year end at what recipes were the most popular. I view these stats on a weekly & monthly basis – but the end of year numbers always hold a few surprises.

My Top 9 of 2017 – All recipe titles are clickable links ♥

Red Beet Eggs

Red Beet Eggs – a Pennsylvania favorite! Sweet, tangy and sour – a unique take on your average hard boiled egg.

Banana Walnut Muffins

Banana Nut Muffins. Quick, easy, moist & full of flavor. These delicious muffins are one of my all time favorites – apparently all of yours, too!

Quick & Easy Stuffed Shells

Quick, simple, classic & delicious Stuffed Shells with LOADS of cheese!

Pork & Sauerkraut

Pork and Sauerkraut – a PA Dutch favorite and traditional New Years Day meal. This is my Polish grandmom’s extra special version ♥

Chocolate Avocado Cake w/ Chocolate Avocado Buttercream

Chocolate Avocado Cake and Chocolate Avocado Buttercream – delicious, moist and rich – a healthier dessert that compromises no flavor. It’s vegan too!

Baked Haddock with Brown Butter

Simple and delicious baked haddock fillets drizzled with brown butter. Brown butter takes any piece of white fish from good to gourmet!

Easy & Creamy Lemon Pie

Sweet, tart & creamy lemon pie – the filling needs only 3 ingredients! Rich & delicious – no one would guess how easy it is to make!

Powdered Chocolate Milk Mix

DIY Nesquick Chocolate Milk Powder Mix – Super simple and cheap to make. Made with just 3 ingredients you probably already have.

Roasted Squash with Lemon & Olive Oil

Summer squash with big, bold & bright flavor! Roasted in olive oil & lemon juice – it’s easy, delicious, different and exciting to eat!

There it is…my top recipes for 2017. I look forward to a fun, creative & productive (and hopefully a bit more organized) 2018. Thanks so much for all your ongoing support! Happy New Year!

Amanda ♥

Baked Cheddar Cheese & Black Pepper Spread

December 11, 2017 by Amanda 1 Comment

This post was sponsored by Heluva Good! Cheese as part of an Influence Central campaign and all opinions expressed in my post are my own.

This quick, simple and delicious Baked Cheddar & Black Pepper Spread takes only four ingredients and just a few minutes to put together!

I entertain a lot. Holidays, football games, cookouts – we always have company. We also have a lot of unplanned, drop in kind of company. Either or, I’m always ready to host – I love it!

There are foods I always have on hand for company. Cheese is on top of the list. A simple cheese tray is always a hit – and tends to be the first thing to be cleared off the table.

Besides a cheese tray, there are so many other options for quick, throw together hors d’oeuvres & bites to eat with the almighty cheese.

I LOVE and swear by Heluva Good!® Cheese. Heluva Good! Cheese blocks are always in my fridge – be it for daily snacks for the family or a part of a food spread for company.

Heluva Good! Cheese is loaded with serious mouthwatering flavor. As always – it’s gluten free, made with real milk and a great source of protein and calcium!

Heluva Good! Cheese comes in an assortment of delicious flavors:

Colby Jack
Pepper Jack
Extra Sharp Cheddar
Sharp Cheddar
White Extra Sharp Cheddar
White Sharp Cheddar
White Mild Cheddar
Muenster
Monterey Jack
Special Reserve Extra Sharp Cheddar

I have many, many cheesy recipes I make – but today I’m talking about just one. Warm Cheddar & Black Pepper Spread. It’s a simple recipe that focuses on just two flavors – cheddar cheese & black pepper. No spices, no dash of this or that – no distractions. This is the real deal here. That being said – you want to use the best cheese – yup – Heluva Good! Cheese & a freshly ground black pepper. The combination of the two is unbelievably delicious.

This spread couldn’t be any simpler to make. It takes only four ingredients and a few minutes to put together. Shred your cheese, grind in the black pepper and mix in real mayo (none of that sweet stuff) and sour cream. Throw it in the oven and bake until the top is lightly golden brown.

This stuff will be like molten lava – so resist the temptation to dip right in. Let it sit for 10 minutes before serving.

I serve this with crackers, hard pretzels, soft pretzels, baguette slices, pita slices – heck, I could eat it right off a spoon. I will also mention that this cheesy concoction is fabulous served over a juicy chicken breast – but that’s for another time.

I always find a big selection of Heluva Good! Cheese at my local Walmart. They already have great prices – but now you can save even more! Head over to Ibotta to grab this deal now – limited quantities are available!

Thanks so much for stopping by! Stay cheesy, my friends 😉

Amanda ♥

Head over to Heluva Good! Cheese for all things cheese inspiration!

Don’t forget to grab that Ibotta offer at Walmart!

Print Recipe

Baked Cheddar & Black Pepper Spread

This quick, simple and delicious Baked Cheddar & Black Pepper Spread takes only four ingredients and just a few minutes to put together!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Appetizer

Servings: 4 -6 servings

Author: Amanda

Ingredients

8 oz block of Heluva Good! Sharp Cheddar Cheese
1/3 cup sour cream
1/4 cup real mayonnaise none of that sweet stuff
30 cracks fresh ground black pepper - approximately 1 teaspoon

Instructions

Preheat oven to 350°F. Lightly grease or spray an oven safe dish(es).
Shred cheddar cheese in a mixing bowl.
Grind in fresh ground black pepper, mix.
Stir in mayo & sour cream until combined.
Scrape mixture into greased dish. Bake for 15 - 20 minutes or until mixture is golden brown.
Let rest at room temperature for 10 minutes.
Serve with crackers, hard or soft pretzels, baguette slices, pita triangles and enjoy!

Sardine Fra Diavolo

December 1, 2017 by Amanda 8 Comments

This post was sponsored by Season Brand Sardines. All thoughts & opinions are always my own.

A spicy Italian tomato sauce with just the right amount of heat made from sardines and basic pantry staples. Here’s to a quick, simple & delicious dinner!

Sardines. These teeny-tiny fish are extraordinarily underrated.

As Americans, we seem skirmish about the sardine. Everyone loves canned tuna & salmon, yet they turn their noses up at sardines. People have no idea what they’re missing out on!

I think people confuse the sardine with the anchovy. Both are small fish you’ll find canned whole. The anchovy is a much stronger smelling and tasting fish – still delicious though!

Sardines are also far lower in contaminants than many of the bigger fish we eat.

Ready to eat right out of the tin, sardines make a great addition to any of your recipes.

The Mediterranean blood in me can’t help combine sardines with tomato sauce. It’s always a natural go to for me.

I love Fra Diavolo – a spicy Italian sauce – with any kind of fish or shellfish. Often I make this with shrimp – but sardines are a fabulous way to give new life to this recipe.

Using sardines also makes this a much quicker recipe. No fussing with shrimp or shellfish, just open up the can of sardines and toss them with the sauce!

Here’s to a quick, delicious, flavorful recipe made with pantry staples!

Thanks for stopping by!

Amanda ♥

Visit Season Brand for products, recipes & more information!

Print Recipe

Sardine Fra Diavolo

A spicy Italian tomato sauce with just the right amount of heat made from pantry staples. Here's to a quick, simple & delicious dinner!

Cook Time45 mins

Total Time45 mins

Course: Pasta

Servings: 6 servings

Author: Amanda

Ingredients

4 tablespoon olive oil
small onion chopped
4 cloves garlic minced
3/4 cup white wine I used a pinot grigiot - went great with finished meal
28 oz. can crushed tomatoes
1 teaspoon red pepper dried (note - if you like it spicier, you may want to taste and adjust)
1 teaspoon basil dried
3/4 teaspoon salt
1/2 teaspoon oregano dried
1/2 teaspoon parsley dried
3 tins Season Brand Sardines drained (4.375 oz cans - I used boneless in Extra Virgin Olive Oil - use your favorite)
salt & black pepper to taste
1 pound linguine or spaghetti

Instructions

Heat olive oil in a dutch oven or large skillet.
Saute onions until translucent, about 10 minutes.
Add minced garlic, saute for a minute or two.
Add white wine, scrape pan to deglaze.
Add crushed tomatoes, red pepper, basil, salt, oregano & parsley.
Simmer, covered, for 15- 20 minutes, stirring occasionally.
Taste, add additional red pepper if more heat is preferred.
Add sardines. Simmer over low heat for 10 minutes.
Salt & pepper to taste if necessary.
Serve over cooked spaghetti or linguine. Enjoy!

2017 Foodie Gift Guide ♥

November 27, 2017 by Amanda Leave a Comment

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Hello friends! Here is my gift giving guide for all the foodies in your life.

It’s almost that most wonderful time of the year. I love the holidays and try my hardest to avoid the stress that can come with them. Shop early, shop thoughtfully and enjoy the holiday season ♥

Here’s a list of some of my favorite foodie things. Foods, flavors, tools, small appliaances – it’s all here. There’s a few things that are on my “wish list” – hinty hint to my hubs 😉

Yeast Measuring Spoon

For all your bread bakers. I LOVE this thing! I received this as a gift last year and I’m not sure how I ever lived without it. Seems simple, sure. But when you really start baking lots of bread your days of yeast packets are over and you start buying yeast in bulk. This measures 2-1/4 teaspoons – exactly one yeast packet. Just makes baking that much simpler.

Pomora Olive Oil

Foodies rejoice – this is the gift that gives ALL year long! Each quarter you will receive a shipment of the highest quality olive oils.

I’ve fallen head over heals with Pomora Olive Oil – one taste and there was NO looking back.

Pomora has created an “Adopt An Olive Tree” program where you receive four shipments a year from your tree. These oils come from gold-medal winning, independent family growers. The flavor of the olive oil will vary each shipment – the tastes are wondrously unique to each season.

You can read extensively about where your olive oil comes from. Learn about the farmers, their trees & oils from Sicily and Antonio. It’s really an interesting read – check it out!

Each oil is so full of flavor and have such beautiful, unique, distinctive flavors. I’ve created so many beautiful dishes with these oils – but – each month my favorite thing to do with them is dip bread in them and drizzle them over meats and cheeses. These oils really are that wonderful…

Lodge Cast Iron Pan

You don’t have to spend a fortune on a cast iron pan. Lodge has been around forever, and for good reason – it’s a quality piece, lasts a lifetime and performs wonderfully. I love the 12″ pan – it’s an all around good size for searing, frying and baking.

Zombie Cookie Set

How much fun are these things!?!?! For the fun & kooky baker in your life!

Wilton Master Decorating Cake Set

For the baker & decorator in your life. I’ve used this kit for almost 5 years now and have only had to buy a few additional tips, bags & accessories. Everything you need to get going and far more.

Instant Pot

I’m pretty sure no one should be living without one of these anymore. Simple and foolproof to use – you can make amazing, flavorful, fall apart meats in about an hour. Oh, and beans, rice and yogurt in no time. This one is an Amazon #1 seller for good reason.

Olive Oil Spritzer

Okay, I’ve owned at least 10 different olive oil spritzers & sprayers over the years. I’ve been using this model for about 3 years and it’s the happiest I’ve been with one. Although you won’t get a super fine “aerosol” mist out of it, it still does a fine (and reliable) job.

Aleppo Pepper

One of my favorite spices. I add in many of my dishes – it’s a more flavorful version of crushed red pepper.

Bosch Mixer

This is definitely a high ticket item. It is worth every cent. I gave up on numerous other brand mixers – I burned them up in a year or two. This mixer does everything I need – from whipping cream & egg whites, cakes, cookies to BIG batches of bread dough without hesitation. I have never been happier with a stand mixer! Plus, the add-ons to this machine are endless!

French Press

For all your serious coffee drinkers. I love my French Press and use it daily. It’s a serious upgrade from the basic drip coffee pot.

Hamilton Beach Food Processor

I need a new one….and this is the one I’m buying.

Two reasons….

First, it does everything it needs to do – shreds, slices, mixes, chops & purees.

Second – I’m replacing my old Hamilton Beach Food Processor. I’ve used it hard for almost 10 years. I can’t believe how it’s stood up against all the years of hard work and abuse I put the thing through.

For the price and performance – I’m definitely sticking with Hamilton Beach Food Processors. Plus this one gets great reviews on Amazon!

Cooking For Geeks

I often get asked what my favorite cookbook is. To be honest, I can’t say I have just one. I have hundreds (seriously, hundreds) and I love them all so much. If I had one favorite cookbook that I discovered this past year, Cooking for Geeks would have to be it. I read it at the library and immediately went home and purchased it on Amazon. It truly explains the science behind baking & cooking – plus a few recipes to boot. It’s a fun & informative read!

Pizzelle Baker

For all my Italians – a nonstick Pizzelle Baker! This one is going on my wish list!

Happy Holidays ♥

-Amanda-