Hey ya’ll…. happy belated 2019 (lol) I know what you’re thinking…who in the world is this chick?! Hello, hi, it’s me, Kelsey! Yes, I do still have a blog and no, I have not updated it since October… (insert some cringe emoji here) But, here I am.. back from the dead to give you some of my super bowl eats that I made this past weekend!
But first, a life update….so I think last time I chatted with y’all I was still in Kentucky. Well, I have officially been in South Carolina about three months now– which is kinda wild! It truly doesn’t feel like I live here permanently, just like a loooooooong vacation. Since moving, I started working at a cooking school as a culinary instructor which has been fun but challenging, to say the least. It has been a super cool experience to finally be creative with my cooking but it certainly isn’t the easiest thing putting your whole personality on display for others to pick apart (if they wish) On the flipside, it has been super rewarding when people do enjoy what I have to say and have a good time. Ahhh, such is life!
In my not so often spare time, I have been somewhat seriously thinking about reapplying for an internship… so that I will hopefully eventually get my RD! However, much has remained the same…. hanging with my cat, going to whole foods and cyclebar, and eating alllllll the good eats SC has to offer! And thankfully Greenville has some good spots ( or else I wouldn’t be here ;) )
I think we can all agree this super bowl was a straight up SNOOZE FEST. I mean, I’m not one to be super crazed about football anyway, and like I didn’t have a soft spot for either team, other than Brady being easy on the eyes……soooo you could say I definitely occupied my time by making all the snacks and then eating them lol
I wont keep ya hanging any longer…. enjoy!!!
Prosciutto Wrapped Blue Cheese Stuffed Dates
- 40-50 medjool dates
- ~1/2 cup crumbled blue cheese
- 1 package of Prosciutto San Daniele
- OPTIONAL: dip in a spicy harissa…delish!!!
- Preheat oven to 400F.
- Pit your dates! (It’s tedious and annoying but you definitely don’t want to crunch down on a pit)
- Stuff them with about a teaspoon or two of cheese.
- Wrap them with prosciutto and place on a sheet try. Bake about 15-20 minutes or until prosciutto is crispy.
Sweet and Spicy Guacamole 2.0
- 6 avocados, ripe
- bunch of cilantro, chopped
- 2 limes
- 1 small red onion, diced
- 2-3 cloves garlic, minced
- s&p to taste
- 1 teaspoon chili oil, drizzle ( I used the oil from a jar of Calabrese peppers)
- ~1/2 cup mango and pineapple, diced
- 1 jalapeno or serrano pepper, minced
- Pit and place avocado meat into a bowl.
- Chop cilantro, garlic, onion, mango, pineapple, peppers, and add to the bowl.
- Add S&P, chili oil, and squeezed lime to the bowl and mix to combine!
- Serve with chips and enjoy!
Buffalo Cauliflower Bites
**DISCLAIMER: I definitely baked these and you should DEFINITELY fry them… or even hit them with the air fryer—silly me!**
- 1 head of cauliflower
- 1 jar of buffalo sauce… I was lazy, OKAY!! (you can certainly make your own with a little bit of butter, hot sauce, white vinegar, worcestershire, garlic powder, s&p)
- 2 T garlic powder
- 3/4 cup (gluten free AP) flour
- 1 teaspoon salt & pepper
- 3 T vegetable oil (canola or avocado)
- 2 T honey
- 3/4 cup milk
- ***if you are frying, you can roll the cauliflower in some breadcrumbs. If baking, leave them out**
Directions (for baking):
- Preheat oven to 400F.
- Chop cauliflower into florets.
- Mix together the seasonings and flour. In a separate bowl, mix the oil, honey, milk, and buffalo sauce together. Combine them together and mix.
- Dip the cauliflower into the mixture and place on a parchment covered sheet tray.
- Bake for 25-30 minutes until cauliflower is tender but still has a slight crunch.
- Finish of, by brushing any excess buffalo sauce on cauliflower once cooked!
Hope ya’ll enjoy and happy cooking!!