Peanut Butter Pretzel Truffles

Peanut butter and chocolate is my all time favorite flavor combination. Add in pretzels and you have a sweet and salty combination that can't be beat. Today, we had a pot-luck style salad bar lunch at work. As soon as the sign up sheet was put out, I signed up for dessert…mostly because it is far more fun to bring dessert than it is to bring a bag of lettuce or a bottle of dressing! I wanted something that was individual and easily able to be picked up without cutting or eaten without a fork. These were a hit! Two dozen truffles disappeared before everybody had the chance to come down for lunch. Next time, I'll have to double the recipe, and maybe leave a few at home for Joel and I to enjoy!

For the Filling:
1 cup Creamy Peanut Butter
1/2 cup + 2 tablespoons Powdered Sugar
2 tablespoons Butter, at room temperature
2 cups Crushed Pretzels

Place all ingredients in a medium bowl and mix until evenly combined and all ingredients are incorporated (I used a stand mixer). Roll the mixture into small balls, about 2-3 teaspoons each in size. (Tip: you may have to clean your hands between batches to keep the mixture from sticking to your palms.) Place the balls onto a baking sheet that has been lined with parchment paper. Transfer to the freezer to chill for at least 30 minutes.

For the Coating:
12 ounces Bittersweet Chocolate, finely chopped (I used semi-sweet chocolate chips)

Melt the chocolate in a double boiler or in the microwave (in 30 second intervals, stirring between each interval until the chocolate has completely melted). Dip the chilled peanut butter-pretzel balls in the chocolate, gently shaking off the excess. Transfer back to the lined baking sheet. Chill to let the chocolate fully set. (I did this in the freezer)

For the Drizzle:
1 tablespoon Creamy Peanut Butter
1 tablespoon Milk (I used Chocolate Soy Milk, and ended up using 2 tablespoons)
4-6 tablespoons Powdered Sugar (I used 5 tablespoons)

Combine the peanut butter and milk in a small bowl and microwave for about 15 seconds. Add the powdered sugar and whisk until the mixture is smooth. Adjust the consistency as needed with additional powdered sugar. Drizzle over the chocolate coated truffles. Let set before packaging or serving. (Again, I did this in the freezer) 

SOURCE: Annie's Eats

Buffalo Chicken Salad with Creamy Avocado Ranch Dressing

We are in desperate need of a detox. Over the past four days, we ate out for six meals! This salad was originally on the menu for earlier past week, but things came up, so it kept getting pushed back. After being burnt out from all of our meals out, we decided that it would be in our best interest to eat salad for dinner tonight, and so this became our dinner. While I am usually a little skeptical of trying things bearing the "buffalo" name, being from Buffalo and all, we definitely approved of this salad! It was perfectly spicy, yet the dressing gave a cooling effect. While healthy, it was also hearty and filling. Not only was the dressing delicious on the salad, but I think it would be equally delicious on tacos or as a dip for vegetables. I may just have to make a large batch to keep on hand in the fridge!

For the Chicken:
2 cups Panko
2 tablespoons Olive Oil
1/2 cup Flour
1 teaspoon Garlic Powder
1/2 teaspoon Salt
2 Egg Whites
1 tablespoon Water
1 tablespoon Dijon Mustard
1/4 teaspoon Dried Thyme
Cooking Spray
1 pound Boneless, Skinless Chicken Breasts, cut into strips
1/2 cup Hot Sauce (I used Frank's)

Combine the panko and olive oil in a skillet and toast over medium heat until golden, stirring often, about 10 minutes. In the first of three shallow dishes, spread the toasted breadcrumbs. In the second dish, whisk the flour, garlic powder, and salt. In the third dish, whisk together the egg whites, water, mustard, and thyme. Line a baking sheet with tinfoil and place a wire rack on top. Spray the rack with non-stick cooking spray. Pat the chicken strips dry and season them lightly with salt and pepper. Lightly dredge each piece in the flour mixture to coat completely, shaking off the excess. Dip the strip into the egg white mixture, then finally coat with the panko. Place the chicken strips on the prepared rack over the baking sheet. Spray the top of the chicken strips lightly with additional cooking spray. Bake at 475 degrees for about 10 minutes, until the chicken is no longer pink and reads 160 degrees internally on a thermometer. Pour the hot sauce in a bowl and use tongs to lightly coat the chicken strips with the sauce.

For the Dressing:
1/2 Avocado, roughly chopped
1/3 cup Mayonnaise
1/3 cup Sour Cream
2 teaspoons Olive Oil
2 teaspoons Lemon Juice
1 bunch Chives, coarsely shopped (I used a scallion)
2 tablespoons Fresh Parsley
1 Garlic Clove, minced
Up to 1/2 cup Buttermilk (I used between 1/3-1/2 cup)
Salt and Pepper, to taste

Place all of the ingredients in a blender or food processor, beginning by using only 1/4 cup of buttermilk, and blend for about 10 seconds. Check the consistency and taste, and blend in additional buttermilk as desired. Season to taste with salt and pepper. Store in an airtight container in the fridge.

For the Salad:
6-8 cups Salad Greens, such as bibb lettuce and baby spinach
3/4 cup Grape Tomatoes, halved
Crumbled Blue Cheese
1 Carrot, diced
1 Scallion, sliced 

Toss salad greens with cheese, tomatoes, carrot, and scallion. Divide between serving plates and top with a few chicken strips. Drizzle lightly with dressing.

SOURCE: Annie's Eats

Cheddar Jalapeño Burgers

Mother Nature finally got the message that it is spring and not winter because our temperatures have been on the rise these past few days! Even though we use our grill all year, even in the snow, there is something about the first warm spring day that makes the grill scream "use me!" So, today we did! Despite some rain, we had a craving for burgers. Being that we are always searching for new flavor combinations for our burgers, I decided to give these a try. They came together very quickly and were absolutely delicious! These were the perfect way to welcome spring. Now, I just hope that this weather sticks around for a while!

1 1/2 pounds Ground Chicken (I used ground turkey)
1/2 cup Onion, finely chopped
1/4 cup Cilantro, finely chopped
2 teaspoons Jalapeño, chopped (I used 1/2 of a large jalapeño)
1 teaspoon Ground Cumin
1 teaspoon Paprika
1/3 cup Shredded Cheddar Cheese
Salt and Pepper

Place all ingredients in a large bowl. Using your hands, mix everything until well incorporated, taking care not to over mix. Form the mixture into four equal-sized patties. Cook the burgers on a grill over medium heat until cooked through, about 5-7 minutes on each side. Serve each burger on a bun topped with sour cream and guacamole, if desired (I put a little bit of bbq sauce on mine and it was delicious).

SOURCE: What's Gabby Cooking

Hummus Crusted Chicken

Chicken is one of the most versatile meats around, a blank canvas just waiting to be dressed up in every way possible. I'm always looking for new ways to incorporate chicken into our meal plan, pairing it with different flavors just to change things up. As soon as I saw this recipe pop up on my reeder (and also a million times on Pinterest), I knew that I had to give it a try. Not only is it a dressed up chicken recipe, but it incorporates zucchini and yellow squash, my favorite vegetables! For such a simple recipe, this chicken packs in the flavor. You won't be disappointed with this recipe!

4 Chicken Breasts, boneless and skinless
Salt and Pepper
1 Zucchini, chopped
1 Yellow Squash, chopped
1 Onion, chopped
1 cup Hummus, store-bought or homemade
1 tablespoon Olive Oil
1-2 Lemons
1 teaspoon Sumac or Paprika

Spray a 9x13 baking dish with cooking spray. In a large bowl, toss the zucchini, squash, and onion with olive oil until evenly coated, then season with salt and pepper. Spread the vegetables in an even layer over the bottom of the prepared baking dish. Season the chicken breasts with salt and pepper, then lay them over the top of the vegetables. Cover each breast with hummus so that it is covered. Squeeze the juice of one lemon over the chicken and vegetables. Sprinkle the entire pan with paprika or sumac. Thinly slice the remaining lemon and place the slices between the chicken and vegetables, if desired. Bake at 450 degrees for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. 

SOURCE: Gimme Some Oven

Quinoa Cakes with Poached Eggs

Another month has come and gone, and that means it's time for another Secret Recipe Club reveal day! This month, I was assigned to Fran's Favs, written by Fran, of course, who describes herself an "Italian Foodie" who seems to be winning the contest of who can collect the most cookbooks (she has over 300)! A mother of 4 grown children, Fran seems to have one of the coolest jobs around; she works with flavor scientists and technologists who develop flavors for food companies! If that isn't the best fit for a food blogger, I don't know what is! Anyway, as soon as I got the assignment this month, I went right to her blog and read it from beginning to end, just as I always do. I found many different recipes that I thought sounded great, but this one stuck out the most. Since Joel and I have been wanting to incorporate different grains into our diet, I figured it was a sign to give quinoa a try (again). See, me and quinoa got off to a rocky start. The first time I made it a few years ago, it was super mushy and kind of gross. The next time I made it a few months ago, it burned and stuck to the bottom of the pan, forcing us to go out for dinner. The third time, I made Joel do it, and I am convinced it wasn't cooked quite well enough because it was slightly crunchy. So, fourth time's a charm? Yes, it was! I cooked the quinoa according to package directions using chicken broth (I know that doesn't make it vegetarian, but you can substitute water or vegetable broth) and it turned out perfectly! I am officially a quinoa lover. After mixing these patties and pan frying them, the first batch came out perfectly. They had such a great flavor, and with the egg on top, it gave the quinoa patties a richness when the yolk broke. I enjoyed how quickly this meal came together, and how simple, yet delicious, it was! Thank you for sharing, Fran! 

2 cups cooked Quinoa, cooled to room temperature
2 Eggs, beaten
1/2 teaspoon Salt
1/3 cup Chives or Scallions, minced (I didn't have any, but I subbed parsley)
2 Shallots, finely chopped (I omitted)
1/3 cup Parmesan Cheese, grated
3 Garlic Cloves, minced
1/2 cup Bread Crumbs, plus more if needed
Olive Oil, for frying (I used vegetable oil)

For Serving:
Shaved Parmesan
6 Poached Eggs (one for each patty)
Salt and Pepper, to taste 

In a medium bowl, combine the quinoa, eggs, salt, chives, shallots, parmesan, and garlic. Stir to blend. Mix in the bread crumbs and stir gently until evenly incorporated. Form the mixture into six evenly sized patties, about 3-4 inches in diameter. Heat the oil in a large sauté pan over medium-high heat and swirl to coat. Add the patties to the pan so that they are not touching (it is best to do this in batches). Cook for about 4 minutes, or until the first side is lightly browned. Carefully flip the patties with a spatula and cook the second side until it is golden brown, about 3-4 more minutes. Repeat with remaining patties, using additional oil if needed. 

To serve patties, top with shaved parmesan, a poached egg, and salt and pepper.

SOURCE: Fran's Favs