Glazed Pigs in a Blanket Recipe

 

Did you know National Pigs in a Blanket Day is a thing? It's April 24th, by the way ;)  I sometimes like to cook recipes based off silly National Holidays and found this one, so I just had to try it. I made it to bring in to work for lunch and it was a big hit! The glaze is so yummy! I found the original recipe Here

Enjoy!

INGREDIENTS

For the Pigs in Blankets:

• 1 (12 oz.) package Hillshire Farm Lit'l Smokies or other mini hot dogs
• 2 tubes crescent rolls

For the Glaze:

• 1/2 c. unsalted butter
• 2 T. brown sugar
• 2 T. yellow mustard
• 2 tsp. Worcestershire sauce
• 2 tsp. poppy seeds
• 1/2 tsp. onion powder
• pinch of salt
• pinch of pepper

INSTRUCTIONS

1. Unroll crescent roll dough and separate the triangles. Cut each triangle (through the point) into two pieces, creating two long triangles from each.
2. Place a Lit'l Smokie toward the wide end of each crescent dough piece. Beginning at the wide end, roll each Lit'l Smokie up in the crescent dough, ending at the dough's tip. Each Lit'l Smokie should peek out a bit on both sides of the roll.
3. Place rolls in a 9x13-inch baking dish greased with non-stick cooking spray.
4. Melt butter in a small saucepan. Add brown sugar, mustard, Worcestershire sauce, poppy seeds, onion powder, salt, and pepper. Bring to a boil; remove from heat as soon as glaze comes to a boil.
5. Brush tops of pigs in a blanket rolls with glaze to coat each one. Then pour remaining glaze over rolls.
6. Bake uncovered at 375℉ for 25-30 minutes, until golden brown.

Copy Cat Hibachi Ginger Peanut Dressing - YUM!

I absolutley love the dressing they put on the salad at our local hibachi spot. I found this copycat recipe on Pinterest and I am so happy I did! So delicious!

Ingredients:

• 6T rice vinegar

• 1T fresh ginger, peeled

• 2 garlic cloves, minced

• 3T vegetable or canola oil

• 1tsp toasted sesame oil (Asian sesame oil) 

• 1/4 C creamy peanut butter

• 3T soy sauce

• 3T honey

Put all Ingredients in your food processor and mix until smooth. 

That’s it! So easy!! I store mine in a mason jar, it didn’t last long so I can’t say for sure how long it’s good for, it was gone by day 3 and still tasted great! This was a hit with my entire family!

Taco Pasta Salad

Looking for a side dish perfect for all of this summer's BBQ's?  This one is it.  Perfect for large groups since it makes a lot, and it's a unique change from the typical potato and macaroni salads.  Everyone always asks for the recipe once they've tried it!

Ingredients:

1 (16 oz) package tri-color rotini pasta

1 (15 oz) can black beans, drained and rinsed

1 (11 oz) can mexican style corn, drained

1 (4 oz) can chopped green chilies

1/2 cup italian style salad dressing, or more to taste

1/2 cup shredded Mexican cheese blend

1/3 cup minced fresh cilantro

2 tbsp taco seasoning mix

1/2 lime, juiced

Directions:

1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.  Drain, and rinse with cold water, place in fridge to cool.

2.  Mix black beans, corn, green chilies, italian dressing, mexican cheese, cilantro, taco seasoning and lime juice together in a bowl.  Add rotini and lightly stir to combine.

3.  All done!  This tastes best freshly mixed, so it is ideal to wait until right before serving to mix the rotini with the sauce mixture.  To refresh leftovers, just add a little bit of italian dressing and stir to combine!

Enjoy! Take a picture and share how yours turned out!  Or share any yummy extras you added!  

Grilled corn & Poblano Guacamole

I. Love. Guacamole.

Let me repeat.

I. LOVE. Guacamole.

Ok, now that I have confessed my love, let me tell you I have recently found a delicious recipe for... You guessed it. Guacamole! 💃 

It's hard to get a good pic of guacamole I decided... Just trust me. It's good.

Ok, so here is what you'll need:

3 has avocados

1 tsp garlic, minced

1/4 tsp cumin

1/2 tsp salt

1/2 lime, juiced

1 tbsp cilantro 

1 poblano pepper, grilled and diced 

1 corn on cob, grilled until slightly charred and kernels removed

Combine all ingredients into medium bowl. I like my avocado with chunks so I used a potato masher and then mixed it all up with a spoon. 

Serve with tortilla chips and enjoy!

Fire Roasted Corn Salsa

Charred corn and poblanos from the grill give this salsa great roasted flavors! You can control the level of heat you want with the amount of jalepenos you use, or none at all for a sweet corn salsa! This salsa goes perfect with chips or in shrimp tacos!

Ingredients:

3 poblano peppers, sliced in half and seeds removed

2 ears of corn

1 red bell pepper, diced

1/2 cup cilantro, chopped

1 tsp salt

1 tsp pepper

Juice of 1/2 lime

1/2 of 4oz can jalepenos, or less depending on how much fire you like! 

(I used half, it was very spicy and I like spicy. I think 1/4 of the can might be the perfect amount so I will try that next time)

Instructions:

1. Heat grill.

2. Once ready, spray corn with olive oil spray and season with salt & pepper.

3. Place corn and poblanos on grill. Cook on all sides until slightly charred.

4. Meanwhile, add red pepper and cilantro into a medium bowl. Add salt and pepper

5. Remove from grill. Allow corn to cool. Dice peppers and cut kernels off cob.

6. Add corn and poblanos into bowl with other ingredients. Mix well. Add lime juice and taste for season. Adjust with salt and pepper if needed. 

7. Serve immediately or chill in fridge.