Peppermint Bark Popcorn

From Our Best Bites

Peppermint Bark Popcorn

Makes a deliciously huge batch -- perfect to give around the holidays!

Ingredients

1. 16 C popped popcorn* (fresh, or about 2 bags microwave popcorn)
2. 1 lb almond bark
3. 1 6 ounce box candy canes, crushed (about 1 generous cups, Bob's brand are best!)
4. 1/4 teaspoon peppermint oil or 2 teaspoons peppermint extract**
5. 3/4 cup semi-sweet or dark chocolate chips

Instructions

1. Place popcorn in a very large mixing bowl.
2. Melt almond bark according to package instructions. When completely melted, add extract or peppermint oil. If using extract, it's normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
3. Pour melted almond bark mixture over popcorn and pour crushed candy canes on top. Stir to evenly coat. Pour popcorn out onto waxed paper, parchment, or foil and spread out.
4. Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn mixture. Let mixture dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.
5. When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth!

Notes

1. If you're using microwave popcorn, try to find an unbuttered or "natural" kind because this looks much prettier if the popcorn isn't bright yellow! Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.
2. Also, if you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it's not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.

By Our Best Bites

Creamy Lime Cilantro Ranch Dressing

From Our Best Bites

Creamy Lime-Cilantro Ranch Dressing

Perfect as a dip or sauce too, this creamy Latin-inspired dressing adds a pretty punch of flavor to whatever you are dousing it in!  (Like...your fingers...)

Ingredients

1. 1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on packet)
2. 1C mayo
3. 1/2 C buttermilk (or milk works, too)
4. 1 lime
5. 2 cloves garlic, roughly chopped
6. 1/2 C roughly chopped cilantro
7. 1/4 C green salsa*
8. hot sauce

Instructions

1. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice.
2. Toss in the garlic, cilantro and green salsa. Blend 'er up.
3. Sample it and add hot sauce to taste.
4. Make it several hours ahead of time to allow it to thicken.

*A note about green salsa

1. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into! La Victoria is completely mild, whereas Herdez is much more spicy. I prefer La Victoria, as I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce.

By Our Best Bites

Baked Creamy Chicken Taquitos

From Our Best Bites

Baked Creamy Chicken Taquitos

Yields 12

These taquitos are an all-time reader favorite, and it's so easy to see why. Pair it with our Creamy Lime Cilantro Dressing for a fantastic Latin dish!

Ingredients

1. 1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
2. 1/4 cup green salsa
3. 1 tablespoon fresh lime juice
4. 1/2 teaspoon cumin
5. 1 teaspoon chili powder
6. 1/2 teaspoon onion powder
7. 1/4 teaspoon granulated garlic, or garlic powder
8. 3 Tablespoon chopped cilantro
9. 2 Tablespoon sliced green onions
10. 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
11. 1 C grated pepperjack or plain jack cheese
12. small flour or corn tortillas
13. kosher salt
14. cooking spray or olive oil

For the filling

1. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.
2. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
3. Stir to combine and then add cilantro and green onions.
4. Add chicken and cheese and combine well.
5. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

For the taquitos

1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.
3. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

For the freezer instructions

1. Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

By Our Best Bites

3 Minute Italian Salad Dressing

From Our Best Bites

3-Minute Italian Dressing

Quick and easy Italian vinaigrette that is THE BEST marinade ever for grilled chicken or vegetables

Ingredients

1. 1/4 cup white vinegar
2. 1/4 cup lemon juice
3. 2 teaspoons sugar
4. 1 teaspoon dry mustard
5. 1 teaspoon kosher salt
6. 1/2 teaspoon red pepper flakes (this really doesn’t add much heat; it’s better with it!)
7. 1/4 teaspoon black pepper
8. 4 cloves garlic
9. 1 cup neutral oil or extra-virgin olive oil
10. 1/3 cup Parmesan cheese (either fresh or from a can)
11. 3/4 tsp. Italian seasoning (add more if needed)

Instructions

1. Place vinegar, lemon juice, sugar, mustard, salt, red pepper flakes, black pepper, and garlic in the jar of a blender and blend until smooth. While the blender is running, add the oil in a steady stream. Remove the blender jar from the blender and mix in the cheese and Italian seasoning by hand. Transfer to a storage or serving container and refrigerate for at least 1 hour before serving.

By Our Best Bites

Berry Poppyseed Vinaigrette

I love this salad dressing! I want to be able to search it seperately. It's yummy! Be sure to try it.

Berry Poppy Seed VinaigretteRecipe by Our Best Bites

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

Grilled Chicken and Berry Salad

We recently spent time with the Gasser family and Carolyn served Grilled Chicken and Berry Salad from Our Best Bites. It was fantastic!

Grilled Chicken & Berry Salad

Recipe by Our Best Bites, Inspired by the Pigtailed Red-Head of Hamburger Fame

Grilled Chicken & Berry Salad
1/2 head Romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
12-16 oz. chicken, marinated, grilled and sliced*
8 oz. strawberries, sliced
8 oz. blueberries
4 oz. crumbled Feta or shredded fresh Parmesan cheese
1 c. sliced almonds, toasted
Berry Poppy Seed Dressing to taste

For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side. Makes about 8 side dish servings and 4 main dish servings.

Berry Poppy Seed Vinaigrette
1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.