Holiday Best Snacking Board

For a weekend or a pre-holiday meal, enjoy my Holiday Best Snacking Board with savory dips, a variety of dippers, along with some nuts, fruits, and sweets.  

Holiday Best Snacking Board

What better way to get people to join you at the table than with a wonderful snacking board that holds a plethora of delectable goodies.  A snacking board is the ultimate and easy way to gather.  They are great for parties when we can all have them, but for now they are the perfect way to bring the family together.

With some help from Trader Joe's I was able to pull together two outstanding snacking boards.  You don't have to make things homemade all the time, so take some help from some special gourmet items and put together a spread that's healthy, appetizing, and filling.  

The first board is full of toppings and dipping vessels.  From hummus, to a goat cheese log, to crostini that you put together your way with a variety of toppings.  The second board is full of finger snacks.  From dried fruits, to various nuts, and some sweets thrown in the mix.  This is definitely a sweet & salty board.  

All together we have one decadent meal ahead of us!

When would you use a snacking board?

• Family get-togethers
• Game night
• Girls night
• Pre-holiday meals
• Holiday snacks
• New Year's eve
• An appetizer party
• Movie night
• Weekend Brunches
• Snacking Lunches
• Cocktail parties
• Pool party

What ingredients do I need?

For the:  Finger Food and Dipping Board

• Mango Salsa
• Crumbled Feta Cheese
• Trader Joe's Spicy Hummus Dip
• Homemade Bruschetta (recipe below)
• Homemade Butternut Squash Crostini (recipe below)
• Homemade Crostini (recipe below)
• Tortilla Chips
• Trader Joe's Pistachio Pomegranate Crisps
• Trader Joe's Brioche Toasts
• Carrots
• Cucumber slices
• Bell pepper slices
• Trader Joe's Cranberry Chèvre Fresh Goat Cheese

For the:  Fruit, Nuts, and Sweets Board

• Trader Joe's Dark Chocolate Stars Shortbread Cookies
• Trader Joe's Candied Pecans
• Dried Apricots
• Marcona Almonds
• Walnuts Halves
• Pecan Halves

Substitutions and Variations

• For the dips try pico de gallo, tzatziki, white bean dip, other flavored hummus, spinach & artichoke, jams, fruit salsa
• For the dippers try pita bread, pretzel chips, bagel chips, or pita chips, 
• For the vegetables try celery, broccoli, endive, and snap peas
• Don't like nuts, do an olive tray, or a sweets only tray
• Add more fresh fruits such as strawberries, grapes, and sliced apples
• Add other dried fruit such as apples, pineapples, figs, and dates

Kitchen Notes and Tips

• Use a large wooden tray or platter as your board
• Make sure your tray is food safe, otherwise line with a piece of parchment paper
• Arrange big items first on your board and fill in with the smaller items
• Use most of the space on your board for an abundant look
• Dips and spreads should be placed in small bowls and spread out in different areas on the board 
• Fill in the spaces under the dips and spreads with the dippers. 
• Fan pieces for a nice look
• Groups similar items together for impact

Butternut Squash Crostini

cubed butternut squash (store-bought)
olive oil
salt & pepper
garlic powder
ground sage

Preheat oven to 400 degrees.

Cut the cubed butternut squash into small bite sized pieces.  Place on a large rimmed sheet pan, and drizzle with olive oil.  Season well with salt, pepper and garlic powder plus a small sprinkle of ground sage.
Toss to evenly coat and roast about 25-30 minutes or until the squash is fork tender but not too soft.  To serve use place feta cheese and some squash on a crostini.

Bruschetta

2-3 ripe Roma tomatoes seeds removed, finely diced, and gently patted dry 
3-4 fresh basil leaves sliced into thin ribbons
2 cloves garlic finely minced
1 1/2 - 2 Tablespoons olive oil

Combine diced tomatoes, basil, and minced garlic in a bowl.  Drizzle olive oil enough to coat.  Stir to combine and allow to rest for flavors to develop 30 minutes.   Place in a small bowl to serve.

Crostini

1 baguette, cut into 1/2" slices
2 Tablespoons extra-virgin olive oil
flaky kosher salt

Preheat oven to 400 degrees.

Lightly coat both sides of bread with olive oil and arrange in single layer on a baking sheet.
Bake on the center rack for 10 minutes, flipping them halfway through, until golden and slightly crisp. Sprinkle with salt and serve.

Cozy Family Faves: Tex-Mex Chicken Soup

Hot soup full of chicken, carrots, celery, onion, pasilla peppers, and Latin spices will warm you up on a cold winter's night. 

With the holidays in full swing I wanted to post some family favorites that are easy one-pot meals with some kicked-up flavor.  This one is perfect for busy days and cold nights.

Tex-Mex Chicken Soup

Stove Top, Instant Pot, and Slow Cooker versions

Winter is the best time for hot soups and this one is a wonderful variation of your standard chicken soup.  This soup has a tex-mex flair which comes from the pasilla peppers.  They pack great flavor and a little spice.  Hot soup full of chicken, carrots, celery, onion, pasilla pepper, beans, and Latin spices will warm you up on a cold winter's night.  The best thing is it is made in one pot and is done in a flash!

What to eat with the soup?

• Crusty Hot Bread
• Green Salad
• Caprese Panini or Turkey and Swiss Panini
• Spicy Hot Ham & Swiss Croissant 
• Turkey Havarti Hot Sandwich

What ingredients do I need?

• Chicken Breasts
• Onion
• Carrots
• Celery
• Pasilla Peppers
• Chicken Broth
• Cannellini Beans
• Cumin
• Coriander
• Garlic Cloves
• toppings

Substitutions and Variations

• Chicken Thighs instead of chicken breasts
• Poblano peppers instead of Pasilla peppers
• Diced Green Chilis instead of peppers
• Any white bean for the Cannellini beans
• Pinto beans 

Kitchen Notes and Tips

• To make this go quicker use store bought shredded chicken and put in the soup at the end of the cooking to warm through
• Use a rotisserie chicken for a quicker mealtime
• Pasilla peppers are a little spicy, use an anaheim for less spice
• Add some jalepeno hot sauce to amp up the spice
• Freeze left over soup in portions for quick lunches 

Enjoy!

Tex-Mex Chicken Soup

serves:  6

1 medium yellow onion, diced

3 celery stalks, sliced

4 carrots, peeled and sliced

2 pasilla peppers, seeded and chopped

3 garlic cloves, minced

1 tablespoon cumin

1 tablespoon coriander

1 1/2 lbs boneless, skinless chicken breasts

4 cups low sodium Chicken Broth

2 14oz cans cannellini beans, drained and rinsed

salt & pepper

Garnish:  shredded Monterey jack cheese, lime juice, tortilla chips (optional)

Stove Top:

In a dutch oven heat 2 tablespoons of canola oil over medium heat.  Add onion, carrots, celery, and peppers.  Cook, stirring occasionally, until starting to get tender, about 4-5 minutes.  Add in the garlic, cumin, coriander, chicken broth, chicken breasts, and beans.  Season with salt & pepper.  Bring to a bowl then reduce heat to a simmer (medium-low or low) and cook for 30-35 minutes.  Remove chicken from the pot and shred.  Return shredded chicken back to the pot and stir to combine.  Check seasoning and add additional salt & pepper if needed.  Served topped with garnishes if desired.

Instant Pot:

Turn your instant pot on using the Saute feature.  Add 2 tablespoons of canola oil and heat.  Add the onion, carrots, celery, and peppers.  Cook, stirring occasionally, until starting to get tender, about 4-5 minutes.  Turn off the saute function by hitting cancel.  Add the remainder of the ingredient.  Season with salt & pepper.  Place the lid on the Instant Pot and turn the vent knob to "sealing".  Hit the Manual Pressure button and adjust the time to cook for 13 minutes.  Once it has finished cooking turn the vent knob to venting for a quick release.  Once it completes releasing the steam open the lid and set aside.  Remove the chicken breasts and shred.  Return chicken back to the pot and stir to combine.  Serve topped with garnishes if desired.

Slow Cooker:

To the slow cooker bowl add all the ingredients except garnishes.  Make sure to salt & pepper to taste.  Cook on low for 4-5 hours and high for 2-3 hours.  Remove chicken and shred it then return it back to the slow cooker.  Serve in bowls topped with garnishes if you would like.

  

Essential Chocolate Chip Cookies

Fresh from the oven cookies that are buttery, chewy, thick and packed with gooey chocolate chips. 

Essential Chocolate Chip Cookies

Everyone needs a really good chocolate chip cookie recipe.  With the holidays approaching this is a great cookie to make.   

This recipe is one of my favorites made with good semi-sweet chocolate chips.  They are chewy and thick and heavenly to bite in to!  Try them soon, you won't believe how easy these are to make and how satisfying they taste.

What can I use chocolate chip cookies for?

• Dessert
• Crumbled on top of ice cream or frozen yogurt
• As the base for an ice cream sandwich
• Snacks
• To go munchies
• Perfect for a picnic or hike
• Holiday Cookie Exchange!
• Crumble on top of a yogurt parfait
• Leave them out for Santa

What ingredients do I need?

• good semi-sweet chocolate chips
• flour
• unsalted butter
• brown sugar
• granualted sugar
• baking soda
• salt
• egg
• good vanilla extract

Substitutions and Variations

• use dark chocolate chips
• use milk chocolate chips
• add in dried cranberries
• add in walnuts or pecans
• use M&Ms instead of chocolate chips

Kitchen Notes and Tips

• Make sure your butter is a room temperature for cakey cookies
• Refrigerate your dough before cooking to avoid spreading
• Watch them when baking, they brown quickly
• Bake them until they are set and golden on the edges

Enjoy!!!

Essential Chocolate Chip Cookies

makes: 1 1/2 - 2 1/2 dozen cookies depending upon the size

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups semisweet chocolate chips

Preheat the oven to 350°F.  Line two 2 baking sheets with parchment paper or spray with non-stick cooking spray.

In a medium bowl, sift together the flour, baking soda and salt.  In the large bowl of an electric mixer, cream the butter and sugars until well mixed.   Add the egg and vanilla and mix until combined.  Gradually add the flour mixture and blend until just incorporated.  Do not overmix.

Add chocolate chips and stir by hand with until incorporated throughout.  Again don't overmix.  Chill dough for 30 minutes.  

Using an ice cream scoop or spoon, place the dough onto the prepared baking sheets.  Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops are set.  Small cookies will cook in 8-10 minutes and large ones may take 10-14 minutes.  Continue until all cookies are baked.

Remove from the oven and allow to sit on the tray 5 minutes.  Remove them from the tray to a wired cooling rack to cool.