Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Jalapeno Popper Pastry Pinwheels

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These Jalapeno Popper Pastry Pinwheels are the perfect show stopper appetizer for upcoming holidays. If you love Jalapeno Poppers you have to try this appetizer!


Jalapeno Popper Pastry Pinwheels
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Servings
10 pinwheel slices
Servings
10 pinwheel slices
Jalapeno Popper Pastry Pinwheels
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Servings
10 pinwheel slices
Servings
10 pinwheel slices
Ingredients
Servings: pinwheel slices
Units:
Instructions
  1. On a clean floured surface or on a sheet of parchment paper, lay out the puff pastry sheet. Gently roll the puff pastry sheet out with a rolling pin. Be careful not to stretch the pastry sheet too thin.
  2. Spread the cream cheese out over the puff pastry sheet, leaving a 1 inch strip on one side without cream cheese.
  3. Distribute the chopped bacon, chopped jalapenos, and shredded cheese across the cream cheese evenly.
  4. Begin rolling the puff pastry sheet starting with the covered edge, roll all the way to the uncovered edge. Use the uncovered edge to pinch together the roll at the seam.
  5. Cover the roll and refrigerate for at least 30 minutes.
  6. Preheat your oven to 375 Degrees F.
  7. Remove from the refrigerator and cut log into 10 pinwheels. Spread pinwheels out on a parchment paper covered baking sheet, bake for 23-25 minutes.
  8. Serve and enjoy.
Recipe Notes

Jalapeno Popper Pastry Pinwheel Nutrition Facts Serving size 1 pinwheel (51g) servings per container 10 Amount per serving Calories 190 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 280 mg 12 % Total Carbohydrate 13 g 5 % Dietary Fiber 0 g 0 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 78 mg 6 % Iron 1 mg 6 % Potassium 94 mg 2 %

Spinach Artichoke Stuffed Mushrooms

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Spinach Artichoke Stuffed Mushrooms are the perfect appetizer to bring to your next gathering! This recipe makes plenty to share and has all the flavors of your favorite spinach artichoke dip but better!


Spinach Artichoke Stuffed Mushrooms
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Servings
12 servings
Servings
12 servings
Spinach Artichoke Stuffed Mushrooms
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Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat your oven to 400 Degrees F.
  2. Rinse mushrooms, parsley and scallion under cool running water and set out to dry.
  3. Carefully remove the stems of the mushrooms from the mushroom caps, leaving the caps whole.
  4. Chop 1 cup of the mushroom stems and place in large bowl, discard the rest.
  5. Add the thawed, drained spinach and the drained and chopping artichoke hearts to the bowl of mushroom stems.
  6. Add the garlic, parsley, scallion and black pepper to the bowl and stir to combine the seasonings into the vegetables.
  7. Add the cream cheese, and combine well.
  8. Add mozzarella and parmesan cheese and combine well.
  9. Using a spoon, fill the mushrooms caps with the spinach artichoke filling. Top with bread crumbs. Depending on the size of the mushroom caps, you may have extra filling.
  10. Bake in the oven for 20-25 minutes.
Recipe Notes

Serving number of mushrooms may vary depending on size of mushrooms.

Candied Pecans

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These Candied Pecans are the perfect appetizer or snack for any gathering or just to munch on at the end of the day! These Candied Pecans are lightly sweet and pair well with wines such as Moscato, Riesling, and Blanc du Bios.


Candied Pecans
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Servings
16 1/4 cup servings
Servings
16 1/4 cup servings
Candied Pecans
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Servings
16 1/4 cup servings
Servings
16 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
Units:
Instructions
  1. Preheat the oven to 300 Degrees F.
  2. Line a baking sheet with either parchment paper or a silicone baking mat.
  3. In a bowl, combine the sugar, salt and cinnamon.
  4. In a large bowl combine the egg white, and the vanilla extract. Add the pecan halves and toss to coat the pecans in the egg white mixture.
  5. Sprinkle the sugar mixture overtop the pecans and toss again to coat.
  6. Spread pecans in a single layer on the lined baking sheet.
  7. Bake in preheated oven for 20 minutes. Stir and spread out again and bake for another 20 minutes. Remove from the oven and let cool completely before moving. Once completely cooled stir and break apart nut clusters.
  8. Store in an airtight container for up to a week.
Recipe Notes

Honey Sriracha Edamame

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Can you handle the heat? With a little sweet and a lot of spice, these Honey Sriracha Edamame are sure to pack a punch!


Honey Sriracha Edamame
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Servings
2 1 cup servings
Servings
2 1 cup servings
Honey Sriracha Edamame
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean and prep your area.
  2. Cook edamame according to packaging.
  3. In a medium bowl add garlic, soy sauce, sesame oil, sriracha sauce, red pepper flakes, honey, and ¼ tsp of sesame seeds and mix until well combined.
  4. Add cooked edamame pods to the bowl and mix until evenly coated.
  5. Serve hot, top with remaining sesame seeds, and enjoy!
  6. Note: To eat the edamame, put the pod in your mouth, slide out the edamame beans with your teeth, and discard of the pods.
Recipe Notes

Chili Lime Edamame

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With only three ingredients (YES, three), our Chili Lime Edamame is a simple yet flavorful way to zing up your snack time!


Chili Lime Edamame
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Servings
2 1 cup servings
Servings
2 1 cup servings
Chili Lime Edamame
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean and prep your area.
  2. Cook edamame according to packaging.
  3. Place edamame in a bowl and pour lime juice over the pods. Stir to evenly distribute.
  4. Top the edamame with the chili lime seasoning and mix to your liking.
  5. Serve warm/hot and enjoy!
  6. Note: To eat the edamame, put the pod in your mouth, slide out the edamame beans with your teeth, and discard of the pods.
Recipe Notes