Taco Phyllo Poppers With Creamy Chobani Yogurt #DeliciousBowl

January 26, 2015

#GameDay, #DeliciousBowl, #MadeWithChobani
Taco phyllo poppers with creamy Chobani yogurt
If you're looking for a super easy Super Bowl snack that is equally delicious and beautiful, look no further - you've got to try these taco bites!  Whether you plan on having a big party or it's just you and your family, these mini tacos make the perfect treat.

It only takes about 20 minutes to brown ground beef and assemble these treats, but if you plan ahead and "feed your freezer" it takes even less time.   "Feeding your freezer" is one of my favorite time saving techniques where you do the prep work up front and freeze the results for nights when you don't have time.   For example, when I go to the big warehouse stores, I buy five pounds of ground beef at a time! When I get it home, I brown it all in a big dutch oven with onions, but no other seasonings.  After all, it doesn't take that much more time to brown five pounds of meat than it does to brown one!

Once it's all browned, I separate it into one pound vacuum seal bags and freeze it.  That gives us five flexible meals that I can whip up in less than ten minutes each!  I can use the meat for tacos, pasta with meat sauce, chili, beef and noodles, or any number of meals.  It's already cooked, so all you need to do is heat it back up and you're in business.  This technique has been a life saver for me more nights than I can count.

I know we all have nights where we don't have the time we need to fix dinner.  I'd love to hear more ideas on how other people deal with nights like that.  If you've got any tips, please let me know by responding in the comments.
#Delicious Bowl, #MadeWithChobani, #GameDay
Taco phyllo poppers with creamy Chobani yogurt

 Taco Phyllo Poppers With Creamy Chobani Yogurt #DeliciousBowl


4 packs of phyllo cups
1 pound lean ground beef
1 medium onion, chopped
1 packet taco seasoning & 3/4 cups water
- Shredded cheese
- Chopped tomato
- Jalepeno peppers
- Fresh Cilantro
- Chobani plain yogurt


1.  Cook ground beef and onion until well browned (draining if necessary).  Add taco seasoning and
    water and continue to cook until most of the water cooks off.

2.  Place phyllo cups on a large cookie sheet.  Add roughly a teaspoon of ground beef per phyllo cup.

3.  Top as desired.  I assembled these in the following order:  beef, cheese, Chobani, tomato, cilantro,
     but feel free to top with all your favorites.

For more great Chobani recipes, visit their Tumblr page or the Chobani Website.

Note:  While I was asked by Chobani to participate in their #MadeWithChobani #DeliciousBowl #GameDay campaign, this recipe as well as all opinions stated are my own. 

Chobani Vanilla Cheesecake Bites #DeliciousBowl

January 25, 2015

#DeliciousBowl, #MadeWithChobani, #GameDay, #Chobani
Chobani Vanilla Cheesecake Bites
The Super Bowl is right around the corner, and I'm already obsessing about my menu.  After all, the Super Bowl is the um...well, it's the Super Bowl of cooking holidays!   I know some people might think that Thanksgiving is the center of the cooking world, but they'd be wrong.  While I love roasting turkey and making all the sides, being constrained by tradition is not nearly as fun as coming up with an outrageously different feast filled with amazing entrees and appetizers for hungry masses every year!

This year, I'm whipping up these delicious vanilla cheesecake bites using vanilla flavored Chobani Greek Yogurt in the batter.  They are amazing and turned out even better than I imagined.  So good, they may just be my new "go-to" cheesecake recipe.

Now - what is everyone else having for Super Bowl Sunday?  I need some more ideas, so please respond in the comments!
#DeliciousBowl, #MadeWithChobani, #GameDay, #Chobani
Chobani Vanilla Cheesecake Bites

Chobani Vanilla Cheesecake Bites #DeliciousBowl

Note:  this recipe uses a mini cupcake tray.  They are about very small, about 2" in diameter.  You can scale this recipe up and use regular cupcake sizes or even a full 8" pie plate, but you would need to bake it longer.  Just keep baking it until a toothpick inserted in the center comes out clean.

Level:  Moderately Easy
Total Time:  40 minutes
Prep:  15 minutes
Bake Time:  25 minutes (or until a toothpick inserted in the center comes out clean)
Yield:  About 4 dozen mini cheesecake bites (about 1 1/2" diameter)


          1 1/2 cups graham cracker crumbs
          3 tablespoons sugar
          4 tablespoons melted butter

          2 8oz blocks of cream cheese, softened
          1 cup vanilla flavored Chobani Greek yogurt
          1 1/4 cups sugar
          1 tablespoon pure vanilla extract
          3 eggs


1.  For the crust, add graham cracker crumbs and sugar to a large bowl.  Stir to combine.  Add melted
     butter and mix it into the sugar/crumb mixture with the tines of a fork until the crumbs are well
     coated with butter.

2.  For the cheesecake, add cream cheese and sugar to the bowl of a stand mixer fitted with a paddle
     attachment.  Beat until fluffy, about 2 minutes.

3.  Add eggs one at a time, making sure each one is fully incorporated before adding the next one.

4.  Add the Chobani Greek Yogurt and vanilla extract.

5.  Filling the trays:  add just under a teaspoon of the graham cracker crumb mixture to each well of a
     mini cupcake tin that has been prepared with cooking spray or butter. (Better yet, don't be like me!  
     Use mini cupcake liners!) Using a spoon or the bottom of a small salt shaker, press the crumbs
     firmly into each well.  You want to pack them down and slightly up the sides of the wells firmly.

6.  Add a heaping teaspoon of the cheesecake batter to each well.  It should be level with the top of
     the pan, but not overflowing.  Put the mini cupcake tray onto a cookie sheet to catch any drips that 
     may happen during baking.

7.  Bake in a 350F oven for 20-28 minutes or until the edges begin to get ever-so-slightly brown and a
     toothpick inserted in the center comes out clean.  Remove from oven and let cool for 15 minutes.

8.  Using a thin small knife, loosen the edges of all of the mini cheesecakes if they appear to be
     sticking at all.  Invert the tin onto a wire rack and allow to cool completely.

9.  Garnish as desired, and refrigerate until ready to serve.

For more great Chobani recipes, visit their Tumblr page or the Chobani Website.

Note:  While I was asked by Chobani to participate in their #MadeWithChobani #DeliciousBowl #GameDay campaign, this recipe as well as all opinions stated are my own. 

Chobani Chicken Fingers with Chipotle Chobani Dip #DeliciousBowl

January 23, 2015

Chobani Chicken Fingers with Chipotle Chobani Dip 
Years ago, when I was a new mom,  I made it a point to keep a bag of frozen chicken tenders in the freezer for nights when I just didn't have the time to get a "real" dinner on the table.  I thought this was a good mom thing because it kept us out of the local drive-throughs.  Those days are a distant memory now for two reasons:  first, I learned how easy it is to whip up delicious fresh chicken fingers  from scratch and second, my children will no longer tolerate anything that's not "home-made".  I laugh about it, but they're quite serious.  They know the difference and now they won't let me live it down!

These chicken tenders are made using Chobani Greek Yogurt as a base in the marinade instead of buttermilk.   Like buttermilk, it helps to tenderize the meat, adds flavor, and helps to retain the moisture in the chicken throughout the cooking process.  While buttermilk is tangy, the yogurt is more tangy and tastes creamier, too.  Because it's thicker, it coats better and makes the best fried chicken I've ever had.

But these are chicken fingers, right?  They're born to dip!  So I made the most perfect dip for these babies.  I took one of my favorite flavors, honey-chipotle, and added it to creamy, cool Chobani plain yogurt.  This is a match made in heaven because it cooled the heat of the peppers and enhanced the flavor of the chicken beautifully.  They were so good that we're going to have them again for the big game next week...I just need to triple the recipe listed below!

Chobani Chicken Fingers with Chipotle Chobani Dip


Marinade for raw chicken
          5 large boneless skinless chicken breasts cut into strips
          1 Cup of Chobani Plain Yogurt
          2 Tablespoons of Hot Sauce
          1 Teaspoon of Salt
          1 Teaspoon of Pepper
Breading for chicken
          4 cups flour
          2 teaspoons black pepper
          2 teaspoons crushed rosemary
          1 teaspoon thyme
          1 teaspoon garlic powder
          1 teaspoon onion powder
          1 teaspoon salt
Honey Chipotle Chobani Dip
          1 lime, juice and pulp
          2 chipotle peppers* (from a can on chipotle peppers in adobo sauce)
          2 tablespoons adobo sauce* (from the can)
          2 cloves garlic, minced
          2 tablespoons soy sauce
          2 teaspoons red wine vinegar
          1 teaspoon onion powder
          1/2 cup fresh cilantro, finely chopped
           1/2 cup honey
           1 cup Chobani Plain Yogurt


1.  Add the Chobani, hot sauce, salt and pepper to a large bowl and mix well.  Add the chicken strips to the marinade and refrigerate for at least an hour and up to overnight.

2.  Add the dry ingredients to a large bowl and mix well.
3.  Remove the chicken from the marinade and dredge it in the flour mixture.
4.  Move the coated chicken to a large plate and allow the coating to dry on the chicken for about 20
     minutes.  If it appears too wet after this period of time, dredge it in the flour mixture once more.
5.  Fry the chicken in 375F oil for about 4 minutes on each side.  Remove from oil and allow to drain
     on a wire rack.  Don't drain on paper towels because it will make your beautiful crispy coating 
Honey Chipotle Chobani Dip
6.  Add the lime, peppers, adobo sauce, garlic, soy, vinegar, onion powder, cilantro, and honey 
    ingredients to a food processor and pulse until a thick sauce is formed. 
7.  Add yogurt to a large bowl and carefully fold in the chipotle sauce.

For more great Chobani recipes, visit their Tumblr page or the Chobani Website.

Note:  While I was asked by Chobani to participate in their #MadeWithChobani #DeliciousBowl #GameDay campaign, this recipe as well as all opinions stated are my own. 

Chobani Ranch Dressing #DeliciousBowl

January 22, 2015

Chobani Ranch Dressing
Whether you're dipping chicken strips or fresh vegetables, Ranch Dressing is king in my book.  Especially when it's homemade.  So when Chobani contacted me about helping them come up with great game day recipes to support their #madewithchobani  #deliciousbowl campaign, I knew that I wanted to start with one of my favorite things:  Ranch Dressing.

This version is healthier than ones with sour cream, but thankfully you don't have to sacrifice great taste for great health.  It has far less fat and is a great source of protein, too.   Even my kids couldn't get enough!   It only takes less than ten minutes to whip up, and it's far better than the bottled or powdered versions you find in the condiment aisle of the supermarket.

This recipe is for a basic ranch dressing, but you can spice it up to suit your own tastes by adding ingredients like jalepenos, dill, chives, chipotle, or rosemary.  The possibilities are truly endless.

Chobani Ranch Dressing

Level:  Easy
Total Time:  10 minutes  + chill time
Yield:  Serves 10+ people


1 1/4 cups Chobani Plain Yogurt
3/4 cups mayonaise
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tablespoons fresh Thyme, chopped
1/2 teaspoon freshly ground black
1/4 teaspoon paprika
Pinch of Cayenne Pepper
Juice and pulp of one lime

1.  Add Yogurt and mayonnaise to a large bowl and stir to combine

2.  Add garlic, parsley, thyme, black pepper, and cayenne pepper and stir carefully until it appears well mixed.

3.  Add lime juice and pulp, stir to combine.

4.  Chill for at least 30 minutes.  Sprinkle with black pepper and paprika just prior to serving.

For more great Chobani recipes, visit their Tumblr page or the Chobani Website.

Note:  While I was asked by Chobani to participate in their #MadeWithChobani #DeliciousBowl campaign, this recipe as well as all opinions stated are my own. 

Super Moist Buttermilk Carrot Cake

January 20, 2015

Super Moist Carrot Cake

Although it's been around since the latter part of the 1800's, Carrot Cake didn't become widely available in American diners until the 1960's - and then it was viewed primarily as a novelty item.  But when viewed under the shimmering light of disco balls with the soundtrack to Saturday Night Fever playing in the background, this dessert hit it's stride and achieved righteous cult status in the 1970's.  What I'm saying is Carrot Cake is to the 1970's what Salted Caramel is to the 2010's.   With it's bold orangey color, it could hardly miss.  It fits right in with zig-zag print couches and plaid pants.

I guess I'm just a sucker for the '70's because it's always been fashionable in my eyes.  With it's perfect blend of Autumnal spices and a thick layer of vanilla bean speckled cream cheese frosting, this is *the* perfect dessert for any occasion.  Whether you're hosting a dinner or just feeding your family on a random Tuesday night, this cake is always a hit.  This recipe is a favorite of mine because it's really easy and consistently makes a beautiful, moist, (and delicious) cake.

Do you have a favorite carrot cake recipe that you think rivals or surpasses this one?  If so, I'd love to hear about it!  Respond in the comments.

Click below to get the recipe.

Coming Soon...Recipes for the Big Game Using Chobani Yogurt

January 19, 2015

Big news over here! The Chobani Yogurt company emailed me this evening asking me to participate in their Superbowl campaign by developing game day food items and blogging about them. I'm so excited, I just had to share the news! So, be on the lookout for some exciting new recipes over the next two weeks!

Chicken Chipotle Tacos

January 11, 2015

Chipotle Chicken Tacos
So, earlier this week I made these chipotle chicken tacos, and they were really amazing.   As I mentioned in Mango Salsa post, we're having a cold snap here in Delaware, and I'm trying to bring back the tastes and smells of Summer with some really good hot weather food.  It was too cold to stand out and grill them like I would ordinarily (and by that, I mean like my husband would ordinarily, lol), so I pan seared them in a screaming hot skillet, then popped them in a 375F oven for 20 minutes.  That's it!  A quick peek inside revealed that they were cooked to juicy perfection.

If this was the only meal I could eat every day for the rest of my life, I would be totally okay with that.   In my opinion, the spicy, smoky chipotle peppers are the shining star of this dish, and I use them to make a marinade for the chicken.   Because these guys are bringing the heat, I temper them with a good amount of honey along with a host of other good stuff:  garlic, cilantro, soy sauce, black pepper, and lots of fresh lime juice.

I like to make up a batch of this marinade and use it to marinate chicken for at least 24 hours prior to cooking it.  I reserve at least 1/2 cup so that I can use it as a dip for the chicken after it is cooked. Of course this reserved bit is set aside and not used to marinate the chicken.

On the blogging side of things, by the time dinner was over with, it was too dark to get a good photo for this post, so I packed everything up in plastic containers and put a note on them that said "EO Photo Food - do not eat!"  My kids weren't too happy with not being able to tear into the leftovers because I was saving them to take pictures of.  This morning I began reheating, cutting, and assembling the tacos for the photos.  When I was finished, it was only 11am, and I had this beautiful plate of chicken chipotle tacos that I had no plan to eat.  I saw tiny Amanda eyeing them up so I casually asked her if she wanted them because I was done with them now.  It was funny because she was so excited at being gifted a beautiful "photo worthy" (her words) lunch and she didn't even have to make it!  She just kept asking, "really?"  "Mom, Really!?"   She loves eating my food - especially after it has been styled to perfection. 

Click below to get the marinade recipe:

Mango Salsa

January 9, 2015

Mango Salsa
This past week an Arctic Blast has whipping through Delaware, and it has been so c-o-l-d.  While I know other parts of the country have it worse, but here on the East Coast, we don't usually see temperatures that low.   They even had a 2-hour delay for most of the area schools because the temperature was only 10F in the morning.

I decided that if I couldn't get the weather to cooperate, I'd bring some color and a little bit of heat back in the form of this bright, citrusy treat.  If you're anything like me, you're looking at this Mango Salsa and longing for the warmer nights of Summer.  The bright flavors and combination of ingredients balance the heat of the Jalepenos perfectly.  Served with warmed tortilla chips or alongside a chicken breast marinated in my honey chipotle sauce, you can't go wrong.    This recipe can't get any easier and it only takes ten minutes to whip up.

Now, I need other recipes to help us warm up!  If you have any ideas, respond in the comments!

Fresh Mango Salsa Recipe


4 Mangos, diced into 1/4" cubes
1 Red Onion, diced
1 Red Pepper, diced
3 Cloves garlic, minced
1-3 Jalepenos, seeded and chopped, to taste
Cilantro, chopped - about 1/3 cup
Kosher Salt, to taste
1 Lime, juiced, to taste


Using a large spoon, mix all ingredients together.  Refrigerate at least 2 hours before serving.

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