Bargain Bites

Guest Post: The Honey Bear Smoothie

2013-04-17T20:08:00.004-06:00

Hello and happy spring fellow bloggers! Today I am so thrilled to share a post form Kendra Thornton that brings us all a fabulous smoothie for spring! Her expertise on family and fun is more than welcome on Bargain Bites, and we all can only hope she shares more!

The Honey Bear Smoothie: Start spring off Right!

On a former trip to Las Vegas with my husband, I came across some fabulous foodie finds! Upon arrival at the Cosmopolitan, ranked amongst some of the best hotels in Las Vegas, to find a delicious meal I was delighted to take home my very own treat to share with my family back home in Chicago.

It was from my poolside service that I tried their signature drink, the Honey Bear Smoothie. This catchy title tastes just as yummy as it sounds and I think it is the perfect drink the welcome in the spring months and warmer weather! My kids absolutely love it and the best part about it is it is frugally friendly and easy to make!

The Honey Bear Smoothie:

Ingredients:

- 1 cup Coconut Milk

- 3-4 Ice Cubes (crushed)

- 2 tbsp. of Peanut Butter

- 1/2 Tbsp. of Honey

- 1 Banana (a frozen banana will make the shake thicker!)

- 2 tsp. of Cinnamon (more cinnamon can be added if you are like me and love it!)

Directions:

Add in the coconut milk and ice cubes in a blender. Blend until nice and smooth and frothy. Chop the banana and add to the blender with the peanut butter. After combined, blend in the honey and cinnamon on the low setting. Do a quick taste test, and if you are anything like me, add more cinnamon!

I hope you welcome in spring with this fabulous treat and enjoy it just as much as my

family and I do!

About the Author:

Kendra is a long time travel expert who has been packing her bags and traveling the world since she was three. Her passion for travel is only eclipsed by her passion for her family, as she is the proud mother of three beautiful children. Kendra is often featured as an expert in family, luxury, and adventure travel for FOX News, ABC, CBS, NBC, and CW networks.

Thank you so much, and have a fabulous day!

Aimee Gonzalez

Guest Post: How to Make Easy and Inexpensive Baby Foods

2013-04-11T12:56:00.002-06:00

Hello Friends and Followers of BB! Today I have a fabulous and fun post from Bridget Sandorford. I am so excited to try these tips in a few months with my own baby, and hope all those moms out there reading get the chance too as well! Thanks Bridget for your amazing post! We hope to hear from you again!!!

How to Make Easy and Inexpensive Baby Foods

When you have a baby, you only want to feed him or her the best. Many commercially made foods are loaded with unhealthy oils, sugars, and harmful chemicals. Yet they are so much more convenient than making your own food, and they are often cheaper.

How do you give your children the best foods without breaking your budget? Here are a few simple tips for how to make easy and inexpensive baby foods to give your children the best:

Make Simple Purees

If you have a good blender or food processor, that's all you need to make your own baby food. Throw steamed veggies or fruits in the blender or food processor and puree them. You don't even have to add water. However, if you want to thin out the mix, you can add as much water as you like.

Early baby foods are simple purees, so you only need to add one ingredient. A single sweet potato or bunch of green beans can provide meals for a week for your young baby. You can't get much cheaper than that!

Experiment with Two-Ingredient Blends

Once your baby has tried a number of fruits and vegetables -- and you are sure there are no food allergies to them -- you can start experimenting with two-ingredient blends. Consider pairing a fruit with a vegetable: The veggie will provide some excellent vitamins and nutrients, and the fruit will add a sweet flavor (as well as some additional vitamins and nutrients). You really can't go wrong with any flavor match, so have fun finding what your baby responds to best.

Add Some Spices

After your baby has had some time to get used to basic fruits and vegetables, start experimenting with spices. No, we don't mean that you should add cayenne to her peas, but adding a few dashes of cinnamon to her bananas would make a nice treat. Try adding sweet spices like cinnamon and nutmeg to fruits, or add some savory spices like basil or oregano to veggies.

Just be mindful of food allergies and be sure to try one spice at a time to check for any reactions.

Introduce Bulkier Items

Around 6 to 8 months, your baby is likely ready to try bulkier and more hearty foods. You can start to add steamed or boiled meats, grains and dairy. You would just add these foods to fruits and veggies and blend them all up in your blender or food processor, making a smooth puree or leaving behind a few lumps.

Grains and dairy are common allergens, so use care when introducing these foods. Of course, if you try to include eggs in your blends, they should be fully cooked.

Serve Finger Foods

More parents are following what is known as baby-led weaning. Instead of creating purees, you just wait until your baby is ready to eat finger foods. These include soft, steamed fruits and veggies, such as carrots and peas. You can also serve foods that are naturally soft like bananas or avocado. You can usually start serving these foods around six months.

Creating healthy baby foods does not have to be complicated or expensive. These tips can help you make nutritious foods from basic produce that you already have in your kitchen. You'll give your baby delicious foods that will also provide the nutrients he needs.

What are some of your favorite baby food recipes that are healthy and inexpensive? Share your picks in the comments!

About the Author:

Bridget Sandorford is a freelance food and culinary writer, where recently she’s been researching pastry school in NJ. In her spare time, she enjoys biking, painting and working on her first cookbook.

I'm Back, I'm a Mom, and I can' wait to share with you!

2013-03-29T11:27:00.000-06:00

Hello friends, followers, and foodies alike! I wanted to say SORRY!!!! I have been so MIA recently... well for a few months. But I am back, I am a Mom, and I am so thrilled to share my growing families food adventures with you, all the while making up new and creative dishes!

Picture: Weeks 5-6 with Baby ;) He is now 7 1/2 weeks old!

Motherhood and Pregnancy have heightened my personal health awareness, so I look forward to posting my adventures loosing the baby weight, while maintaining a strict vegetarian (almost vegan) diet! I want to explore more raw food options, create new and fun high protein foods, and to top that all off SHARE with you!!

Now I know many people out there are not full on veg heads, and to be honest (gosh I have to be honest) my husband is actually a full out meat lover. So while I'll have so many fun posts of my adventures in baby land (no worries friends I will blog separately my actual mother adventures), we will have more than just animal free recipes on here... in fact some recipes may completely contradict my lifestyle (see past post Bacon Wrapped Hickory Smoked Meatloaf as one example!)

But that's what life is all about! Food adventures and compromises (ok maybe I have life confused with marriage?), and I can't wait to reach out and share with you!

In addition, I am so happy to have fellow foodies and writers out there that want to share their recipes with you onBargain Bites. Bring on the love! The more guests posts the merrier! There is nothing wrong with a diverse recipe profile on a blog.. nothing I can think of at least! And if you can, well I'm sorry you don't like the idea of having a digital cookbook at your fingertips FOR FREE, but I don't judge ;)

So in honor of motherhood, love, family, and food, I wanted to say HELLO EVERYONE and come back to the blogging world.

With that, I look forward to the many posts to come - and every comment and post you have to share!!!

Love,

Aimee Gonzalez

Guest Post: Tostadas Verdes

2013-02-15T20:10:00.000-07:00

Bargain Bites is thrilled to host a guest post by Meredith K. of Ro*Tel!!

Tostadas Verdes

There’s no denying that going out to eat once in a while is fun and relaxing; it’s always nice to have someone cook, serve and take care of you! The problem with going out to eat, though, is that it can get expensive, and fast. Between tax, tip and the actual price of your meal, eating out for breakfast, lunch and dinner can take a major toll on your wallet.

That’s one of the reasons why staying in and cooking from home is so great; it’s easy to make hearty, delicious meals from the comfort of your own kitchen for a fraction of the cost of what you would pay for at a restaurant. And cooking for yourself doesn’t mean you have to miss out on the types of dishes you’d get out to eat, either. There are dozens of Mexican recipes that mimic your favorite restaurant enchiladas, or recipes to make homemade pizza just like the one at your local pizza joint. With a well-stocked kitchen and pantry, there’s no reason you can’t make the exact same dishes as your favorite restaurants.

This easy recipe for tostadas verdes is a great example of how easy it is to make an average weeknight dinner feel special and restaurant-quality. The tostadas are topped with queso fresco cheese and a lime wedges for an authentic touch, and they’ll make you feel like you’re out to dinner in your own kitchen. Enjoy!

Tostadas Verdes

Prep Time: 30 min

Total Time: 30 min

Serves: 12 (1 tostada each)

Ingredients

2 cans (16 oz each) Rosarita® Vegetarian Refried Beans

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved

2 medium avocados, pitted, peeled

1 cup chopped yellow onion

12 tostada shells

4 cups thinly sliced romaine lettuce

1 can (7 oz each) salsa verde (green salsa)

1/2 cup crumbled queso fresco cheese

1/4 cup chopped fresh cilantro

3 limes, each cut into 4 wedges

Directions
Stir together beans and liquids from tomatoes in a medium microwave-safe bowl. Cover and microwave on high for 3 minutes or until mixture is hot.

Mash the avocados in a medium bowl, leaving them slightly chunky. Stir in drained tomatoes and onion to make guacamole.

Spoon about 1/3 cup beans onto each tostada shell. Top each with lettuce, guacamole, salsa verde, cheese and cilantro.

Serve each with a lime wedge.

Author Bio: This is a guest post by Meredith K. on behalf of Ro*Tel. For more easy dinner recipes, along with Ro*Tel’s famous queso dip, visit www.ro-tel.com.

Thanks Meredith for this amazing recipe that is sure to fit anyone's budget and cravings!!

If you are interested in providing a guest post, email me at:

bargainbites00@gmail.com

Thanks for sharing!

Aimee Gonzalez

Amazingly Moist Mini Banana Breads

2012-12-30T17:59:00.003-07:00

This bread is bananas! B-A-N-A-N-A-S!

Oh, and it's super easy to make!

Servings: 6-8 mini loaves (depending on pan size)

Amazingly Moist Mini Banana Breads

What You Need:

2 sticks Margarine

1 cup packed Brown Sugar

1/2 cup Granulated Sugar

1/3 cup Half n Half

1 tsp Vanilla

1 tsp Cinnamon

1/4 tsp Salt

4 Bananas

2 Eggs

1 tbsp Baking Powder

2 1/2 cups AP Flour

1 tsp Baking Soda

Walnuts (optional)

Chocolate Chips (optional)

For the pans:

Cooking Spray

1 cup Sugar

2 tsp Cinnamon

To start, pre-heat the oven to 325 degrees Fahrenheit. Meanwhile, beat the butter and sugars together. Next, add the eggs, half n half, salt, baking soda, and vanilla. Cream together just enough to combine.

Next, add the ripe bananas (below is a great picture of how ripe they should be) and again beat until combined. The bananas will cream into the batter, so you don't have to worry about slicing them before adding to the mixture. Plus, it's nice to have a few banana pieces to melt into the bread while it bakes!

Next, I added the flour 1/2 cup at a time to combine. The batter was thick, but not too thick for my whisk attachement. If you are not using a stand mixer, hand beaters work well, and if your going old school, a spoon will also work! At this point you can stop and have plain banana bread, or you can add 2 cups of chocolate chips or even 2 cups of chopped walnuts! Yummmmmmmmyyyy!!! Or go crazy and add both (whoahh!)

After the ingredients are combined spray your mini loaf pans with cooking spray (i used aluminum to hand out as gifts!) and coat with the cinnamon sugar mixture (below). This makes an amazing crust on the bread when it bakes in! Pour the batter into each pan (leaving an inch to the rim to allow the bread to rise without making a mess (1 cup of batter was enough for my pans which were 4inch X 2inch X 2 inch deep), and bake for 35 - 40 minutes.

Notice the pans are not full to the rim. Doing so would cause a disaster of epic proportions!

After baking allow the loaves to cool completely. Of course... being pregnant and a huge fan of banana bread, I dove into one of the tins while it was still warm... and then i dove into it like 5 more times! Delicious!!!

Thanks for baking with me today! I hope you enjoy this recipe.

The bread is by far the moistest I have made, and it's so simple it's hard to not make and enjoy it!

Aimee Gonzalez

Product Review: Hoo-Rag!

2012-12-23T13:03:00.004-07:00

I recently recieved an email about a new product that works great in the kitchen: Hoo-Rags!

It's a new way to hold back your hair that comes in various designs (yes you can order custom too!), in addition to the numerous ways you can rock it!

Make it a head band, a neck scarf, a beanie, or more! So many fun ways to wear the thing left me wanting to test it ASAP! Lucky for me (though 8 months preggo and growing) I had a wedding to cater in the upcoming weekend, so I had a great chance to see just how kitchen friendly this Hoo-Rag was...

The design I was able to sample is "Sunflower Power" which is a design showing off my love for flowers and for not having my crazy curly frizzy preggo hair in everyones food! LOVED IT!

Well I have to tell you, this product won me over! Sure, I cook alot, and this works great for all of us who feed the masses (or just ourselves) and hate eating hair... but think of the other functionalities! I live near Moab Utah, and Red Rock hiking is a PLUS! This Hoo-Rag will find itself with me on some of the many Utah trails, as it's versatile nature acts as a great way to block out the desert sun! Hello red rock hiking!

Here is a link to the website -- Check it out! There is a video that shows you the many ways to rock the rag, in addition to designs that weill rock your style!

Thank you so much for the chance to review the product! I hope all my followers and friends have the chance to try a Hoo-Rag for themselves!

HooRag - The Better Bandana!

Phone: 888-831-9344
Web: www.HooRag.com

See all the designs: http://www.hoorag.com/products-page/

(I was also thinking a custom design would be TOTALLY AWESOME

for awareness walks, birthday parties, etc...)

Thansk for Reading!

Aimee Gonzalez

Super Soft Peanut Butter Blossom Cookies!

2012-12-23T10:17:00.000-07:00

Absolutely Addictive Cookies that are so EASY to make!

(and even easier to eat!)

Makes: 5-6 Dozen

It's the season to bake cookies, eat cookies, then bake some more! In light of the holidays I wanted to create some recipes that were softer than the norm and perfect for everyone to enojy. So in playing around with some ingredients, I came up with this recipe for peanut butter cookies that..... ~~was~~ IS too good to be true!

And because the holidays are all about sharing, I simple had to write down what I did so you could too! I hope that this recipe finds you well ;)

Super Soft Peanut Butter Blossom Cookies
What You Need:
2 sticks Margarine
1 cup packed Brown Sugar
1/2 cup Granulated Sugar
1/3 cup Half n Half
1 tsp Vanilla
1/4 tsp Salt
2 Eggs
2 cups Creamy Peanut Butter
2 1/2 cups AP Flour
2 tsp Baking Soda

To start, beat the butter and sugars together. Next, add the eggs, half n half, salt, baking soda, and vanilla. Cream together just enough to combine.

Next, add the peanut butter and again beat until combined, but don't worry about it being smooth. We are just mixing it in at this point. Of course since flour hasn't been added yet it's ok to beat it slightly over, the cookies will be just fine.

Because I was using a stand mixer, at this point I switched out the attachments from the wire whisk to flat beater, only because the flour will thicken the dough, and I didn't want it all stuck in the whisk. Once that was ready, I added the flour 1/2 cup at a time while the mixer was on low. If you do not have a stand mixer, do not worry! You can use beaters until the dough starts to get a bit thick, then do the rest by hand with a spoon.

Now that the dough is ready to go, cover with plastic wrap and chill at least 3o minutes. This makes it easier to roll into balls, so it's not sticking to your hands.

While the dough is chilling, pre-heat the oven to 325 degrees Fahrenheit. When the dough is ready, roll into 1 - 1 1/2 inch balls and place onto a lightly greased cookie sheet.

Bake for 12-14 minutes or until the cookies are light brown. Once removed form the oven, place a kiss in the center of each cookie and transfer to a cooling pan. Because these cookies will reaming warm for some time, the chocolate kisses will be soft to touch for at least an hour. Do not try to stack them, poke them, or put them into containers until at least an hour of cooling. This way the kisses stay smooth and perfect looking once chilled, and not all scratched and melty.

Of course, if you're a all like me, you gotta try one! And the best time is when the kisses are all warm and melty... MMMM MMM MM! And I tell you what, one may not be enough to "try" !

Thank for you stopping by Bargain Bites! Happy Holidays!

Aimee Gonzalez

Apple and Sage Stuffed Pork Loin

2012-12-16T12:14:00.001-07:00

Cold nights and snowy lawns... the season is here and nothing is better than a home cooked meal! Lucky for my husband, Pork Loin was on sale and I had some apples that needed to be made into something special... and from the steam on the windows and the howling wind, the cold night was jealous of the warmth coming from my kitchen.

I hope this recipe finds your home as welcoming as it did ours!

Apple and Sage Stuffed Pork Loin
What You Need:
1 Pork Loin
Butchers Twine
1 tsp Ground Sage
2 Shallots, minced
1/2 cup Apricot preserves
3-4 Apples
1 tbsp Honey
Zest of 1/2 Orange
Salt
Pepper
2 tbsp Butter
1/2 tsp Garlic Powder

To start, mince the shallots, and place into a skillet with 1 tbsp Butter and 1 tsp Olive Oil. Once the shallots begin to sweat out some flavor, whisk in 1/2 tsp ground sage and 1/4 tsp garlic powder. Next, whisk in the honey, the zest of 1/2 the orange, and 1/4 cup apricot preserves. Let this simmer to start thickening. Continue to stir over low heat.

Meanwhile, butterfly the pork loin, salting and peppering the inside. Next, slice the apples. I did semi thick pieces of apple (husbands choice) but the thinner your slices the better the pork loin will roll for you.

Add the sliced apples to the sage and shallot mixture, then pour over the butterflied pork loin. Roll the loin and tie off with your twine. In a large, oven safe skillet, heat 1 tsp of butter with 1 tsp of Olive oil. Once the skillet is hot, place the pork loin onto it. Brown each side of the pork loin, cover the skillet, and bake at 350 degrees fahrenheit for 30 minutes.

When the pork loin is just about finished, heat some more apricot preserves with sage, salt, garlic, and black pepper. Whisk in 2 tsp of butter and reduce so the mixture is thick. Pour this over the sliced pork loin for an excellent apricot glaze.

Thank you so much for stopping over and visiting Bargain Bites! It is so much fun sharing dinner with you! Happy Holidays!

Aimee Gonzalez

Whole Wheat Organic Fig Cake

2012-12-05T11:18:00.001-07:00

Figs and buttercream and cake! Yum!!!

Complexity Level: Easy

Servings: 10-12

Whole Wheat Organic Fig Cake

What You Need:

Cake

2 cups Whole Wheat Flour

3 Eggs

1 1/2 cups Sugar

1 tbsp Lemon Juice

1 tbsp Vanilla Extract

1 tsp Cinnamon

1 tsp Ground Cloves

1 tsp Ground Cinnamon

1 tsp Ground Nutmeg

1 1/2 tsp Baking Powder

1 1/2 tsp Baking Soda

1 1/4 cups Chopped Fresh Figs (remove the stems for your teeth's sake!)

1 cup Low Fat Half and Half (use buttermilk for a tangy twist!)

Buttercream

4 cups Powdered Sugar

1/2 cup Butter, softened

1/2 tsp Vanilla
4 tbsp Cream

To start, pre-heat the over to 300 degrees Fahrenheit. Add the flour, cinnamon, nutmeg, ground cloves, baking powder and soda, and salt in a large bowl. Mix to combine and set aside.

The mixture will be thick. The baking powder and soda will start to rise the mixture, let it sit 1-2 minutes before folding in the fresh chopped figs. If you are a nutty person (well, we are all nuts but you get my drift) walnuts and/ or pecans are an excellent addition. I left the nuts out this time around looking for a moist and delicate cake.

Grease a bundt pan well with butter, then coat with a light layer of cinnamon and sugar -- trust me, this is one tip every sweet bread and cake you make should embrace, it's amazing!

Pour the batter into the pan and bake 60 minutes. No peeking just trust the oven and cake to bake! Remove the cake from the oven after baking and let cool completely before removing from pan.

(Tip!! Spread a small amount of butter cream to the bottom of the cake before flipping it onto your plate/ serving platter. This will secure the cake down so it does not move around when it is sliced!)

Anywho, to make the buttercream, place the butter into your mixer (or beat with hand beaters) and cream about 2 minutes. Next add the powdered sugar 1/2 cup at a time in addition to the cream, about 1 tbsp at a time. Beat until light and fluffy. Finally add the vanilla and cinnamon and beat until smooth and creamy.

Being a butter based frosting, you will need to use it immediately. Frost now or watch it melt! Frost your cake and store the leftover frosting (if there is any) and you cake in the fridge. It is best to eat within 3 days.... although in my case we ate it much quicker!

Thanks for coming over and indulging in my sweet craving with me!

I hope you have a great day!

Aimee Gonzalez

Thanksgiving Photo Blog

2012-11-23T14:03:00.001-07:00

Thanks for stopping by!

Aimee Gonzalez

Pumpkin Curry with Cashews and Sweet Potatoes

2012-11-11T20:28:00.002-07:00

Tis' the time to get down and dirty in the kitchen with some PUMPKIN! There are few things I wait all year for... Summer means I eat obscene amount of watermelon... Winter means I almost overdose on Hot cocoa (various flavors)... and Fall. Oh Fall! I love to make everything and anything I can with Pumpkins! I carve them (and save the seeds/ meat for baking needs)... I roast them, puree them, grill them... last year I even made hummus with them! And this year... This year one of my newest pumpkin recipes: I made curry!!!

How delicious! Hearty and velvety and aromatic goodness filled with vitamin A and happiness. YUM! A serious Pregnancy superfood too, which was naturally well enjoyed by me and my little boy ;)

And so I must share my joy with you! Please take a moment to enjoy this adventure with me!

Pumpkin Curry with Cashews and Sweet Potatoes
What You Need:
Whole Spice Mixture for Strainer:
3 Star of Anise
2 3 inch pieces Lemon Grass
2 cans Light Coconut Milk
1 tsp Whole Green Peppercorns
1 tsp Whole Cardamon Pods, lightly cracked
1/6 bunch Cilantro

Curry:
2 tbsp Spicy Yellow Curry
1 tsp Salt (I used Black Hawaiian Sea Salt)
2 tbsp Cumin
1 1/2 tbsp Tumeric
1 tsp Black Pepper
1 tbsp Cinnamon (or use a stick in above spice mixture for strainer)

2 cans Lite Coconut Milk

3 cups Water

1 Sweet Potato, finely diced and peeled

1 1/2 cups Pearl Onions (I used the frozen kind)

1 cup Sliced Baby Carrots

3/4 cup Sliced Cashews

1 can Pumpkin Puree

This is a slow simmer recipe. To start, place the whole spices into a spice strainer so you can easily remove them. If you do not have one, you can just strain them out later before adding the onions, cashews, potatoes, and pumpkin.

In a large soup pot, al lall spices. Next whisk in the coconut milk and water. This is going to the the base of hte curry. Place the strainer into the pot, and bring to a simmer. Cover and let simmer 2 hours, stirring every once in a while to assure the temperature is not too high and nothing is burning.

After simmering for 2 hours, whisk in the pumpkin (if you did not use a strainer, strain out your herbs and spices first. Next, add the onions, carrots, cashews, and potatoes. Simmer for 30-45 more minutes. Thats it! Although it's a slow cooking process, the meal itself is pretty easy to make (and hardly makes any dishes ;) ) This is great over rice or as is.

Thanks for stopping by and sharing some pumpkin curry with me!!

Aimee Gonzalez

Pumpkin Gobs with Cinnamon Maple and Walnut Icing!

2012-11-04T20:28:00.000-07:00

This post is pretty much the recipe for the "Gobfather" of desserts! I will not lie but I must say the fall leaves, the crisp air, and the after Halloween need for sweets (that aren't packaged in tiny bite sized portions) was in in the air.

This Gob was made with cakes from the muffin top pan

I was craving pumpkin, and I was craving it NOW! And so I had to bake up some love for me and baby (he's certainly growing in there) and of course I had to share!!

This gob was made with cakes baked on a baking sheet

This recipe turned out so good! I think this may be a thanksgiving dessert list... it's perfect for the season! I hope you try it, and go ahead and make any modifications you need to make it your own! Baking is always a fun experiment ;)

Pumpkin Gobs with Cinnamon Maple and Walnut Icing
What You Need:
Cake/ Gobs
2 Eggs
1 cup Crisco
2 tsp Vanilla
2 cups Sugar
2 tbsp Molasses
2 tsp Pumpkin Pie Spice
1 tsp Cinnamon
1 tsp Salt
1/8 tsp Cayenne Pepper
1 tsp Baking Powder
1 tsp Baking Soda
3 cups AP Flour

Cinnamon Maple Icing
2 1/2 cups Powdered Sugar
1 tsp Maple Extract
1 tsp Cinnamon
1 8oz. block Cream Cheese, softened
1/2 cup Margarine, softened

To start, mix the eggs, vanilla, molasses, and sugar until combined.

Next add the flour and spcies. Beat until thick and smooth. This batter will be on the thicker side, as it will hold it's own and form the perfect "gobs" you need for the dessert. Of course, if you want to have symmetrical gobs, you can use a muffin top pan (I used this for some, and just a baking sheet for the rest to show you the differences in the overall presentation).

Gob your batter onto your baking sheet/muffin top pan and bake 12-15 minutes at 350 degrees Fahrenheit. Remove and let cool completely.

To make the icing, place the ingredients into a medium bowl and mix until smooth. If your consistency is too runny, add more sugar. If it's too thick, you can add a small amount of milk/ creamer.

My icing was on the runny side because I used maple syrup in place of extract. Since then, I modified my recipe to make the icing a better consistency.

To add walnuts, your can fold them into your icing, or roll the sides of your gobs into them! I made half with and half without walnuts, since my husband and I have different tastes when it comes to the dessert department ;)

Thanks for following! I hope this recipe finds you well!

Gob it up!

Aimee Gonzalez

Baked Mozzarella Meatballs

2012-10-28T23:07:00.001-06:00

My husband is my biggest critic. At first, everything I made was always perfect in his opinion, even though I often disagreed -- we all have kitchen anger at times ;) But now that I spend my free time with catering events, parties, blog posts, and recipes galore he has finally given in to being, well.....honest. And I LOVE it -- It's adorable how he rates things, but none-the-less the scale works. And so here it is, the rankings I recieve for my recipes:

Amazing
Delicious
Needs Salt
Too salty
Sweet
Good
Not bad
Silence (which means really good)
and my favoriote: the "Sloppy bite by bite "This is the best ____ you have made ever made!"

Ok, ok! I am sure you want to know where this is going... Well let's just say I have made many a meat-a-ball in my time. Be it parmesan stuffed, tangy cocktail, sweedish, giant, italian, curry, lamb, pork, chicken... and without fail my husband has eaten them all (because I'm vegetarian of course!). But this time, after a long day of work, I literally whipped up a batch of oven baked meatballs for my husband in no time and at first, thought nothing of it.

Well, to my surprise. my husband, after a long day at school, returned the favor by plating up an amazing portion of pasta and meatballs, sat down, and then looked over to me. Normally I have to beg him to stop eating to get a ranking, but today, he continue to eat and with his famous food ranking stopped long enough to honor this recipe with the ranking:

Sloppy bite by bite "These are the best meatballs you have made ever made!!"

YES!!!!!!!! With a rating like I just had to share!! So here it is. Another fast an easy recipe for you to try!:

Baked Mozzarella Meatballs
What You Need:
1.5 lbs Ground Beef
2 Eggs
1/3 cup Plain Bread Crumbs
1 tsp Garlic Powder
1/4 tsp Black Pepper
1 tsp Oregano
1/4 tsp crushed Bay Leaves
1/2 cup Shredded Mozzarella
1/2 tsp Salt

These are super easy to make. To start, pre-heat the oven to 350 degrees. Lightly grease a baking sheet and set aside. Add all your ingredients to a medium sized mixing bowl, with your hands, knead everything together until it loks consistent.

Next, roll out the meat into your deisred size. For my husband and depending on my mood, I like to go anywhere from golf ball to soft ball sized, for pastas and subs. Today was agolf ball kinda day, and this recipe made roughly 30-32 meatballs. Place the meatballs onto the lightly greased baking sheet and bake 20-25 minutes, or until the meatballs are your desired color of golden brown.

Remove from heat and STOP!!!

Here is where you can mix up the game. You can place the plain meatballs onto pasta if that's your style, or your can go even farther into the taste-mosphere and simmer them with your favorite pasta sauce for 15-20 more minutes!!! This is what I did for my husband, giving him the option of making a meatball sub or a bowl of pasta.

Either way, the letovers were great because it saved me 2 more dinners and time to relax with my pregnancy now at 27 weeks and growing (He's a the size of a large cauliflower in there and kicks like an olympian lol!). It's recipes like these that are fun to make for our family, because leftovers are always welcome and never forgoteen!

If you are plannign to feed 4 or more, I'd double the recipe to assure seconds and possible leftovers are a definite for you too!

Thanks for stopping by my kitchen! Have a great day!

Aimee Gonzalez

Split Pea and Lentil Soup (Vegan and GF!!)

2012-10-16T08:10:00.000-06:00

I am obsessed with soup. Fall is around the corner, mornings and late evenings are cooling down, and the leaves are changing! It is just a wonderful time of year to get out and come home to a homemade pot of soup. Don't you agree!?

That was taken in a canyon out here in Utah -- It's a watershed reservoir and although i drove up, many people including my husband enjoy the run or bike up the mountain.

Call it the weather, call it a craving, but I needed some soup and lucky for me Lentils and Split Green Peas were on sale! I literally used up some left over veggies in my fridge alongside some random bouillon cubes I had lying around and made a mouth watering, OMG I am full but want a second bowl, "warm your soul" kind of soup. I loved it... My mother who is visiting loved it.... and I am positive my little baby
(it's a boy!) loved it too!

With so much love going around I needed to share it, and so... Here it is! (for a 14-16 qt pot)

Split Pea and Lentil Soup
What You Need:
2 cups Split Peas
2 cups Lentils
1 1/2 cups Halved Cherry Tomatoes or Diced Tomatoes
2 cups Grated Carrots
1 cup finely chopped Celery
4 Garden Vegetable Bouillon cubes (GF and Vegan)
6 Chipotle Cubes
1 tsp Salt
1 tbsp Celery Flakes
1/2 tsp Black Pepper
1 tbsp Garlic Powder
Water

To start, palce the split peas, vegetable bouillion, chipotle bouillion, celery flake (not the fresh celery), black pepper, garlic, and salt in a large 14-16 qt soup pot. Add enough water to fill 3/4 full. Bring to boil, then lower to medium.

Cook for 30 minutes to allow the peas to soften and some to mush. I know, that sounds crazy, but this texture, with the lentils that we havebn't aded yet makes for a hearty, fall-tastic soup!

After the peas are soft and starting to really cook down, add the remaining ingredients. Leave on medium and cook 45 minutes, or until the lentils are soft, but not over cooked.

Serve hot with yoru favorite crackers or bread! We dipped some fresh baguette croustinis into our mugs of soup, put our feet up, and enjoyed the afternoon!

Thank you so much for stopping by BB! I hope yo uare having a wonderful day!

Aimee Gonzalez

Gluten Free Chicken Parmesan

2012-09-15T16:20:00.001-06:00

I was catering a wedding that had a request for a Gluten Free option of the main course which was my famously addictive Chicken Parmesan. Naturally, without hesitation, I said "Of Course!!".

Having never used many gluten free alternatives, aside from the occasional corn pasta or quinoa substitution (plus my naturally low to little gluten lifestyle), I was more than exctied to take on the adventure -- An adventure that showed me some of the amazing benefits of Gluten Free products that otherwise I may never had discovered!

In fact things I learned just in this simple recipe of mine:

Corn Flake Crumbs are amazing! They stay crisp, give an amazing cruncg, and are as easy to use as any other bread crumb... but the golden color just gives foods an added kick!
Rice Pasta is DELICIOUS! In the past I have had some epic adventures with GF pastas... once I even over cooked it to the point it became sand... yes sand. But this pasta was perfect, al denti, and easy to cook! Hallelujah!

So here it is. This recipe is hardly altered from my "Aimee's Addictive Chicken Parm" recipe -- one that has many coming up for thirds -- and is super simple to make! I hope you give it a try!

Gluten Free Chicken Parmesan
What You Need:
4 Boneless Chicken Breasts
2 Eggs
2 tbsp Water
1 tsp Garlic Powder
1 tsp Italian Seasoning
1/4 tsp Black Pepper
1/2 tsp Salt + 1/2 tsp Salt
1 1/2 cups Corn Flake Crumbs
Oil for Frying

To start, beat your eggs with 1/2 tsp salt, 1 tsp garlic powder, and water. Pour into a bowl for dipping. In another bowl, combine the corn flake crumbs with the italian seasoning, remaining salt, and black pepper. Next, trim your chicken breasts to remove any fat. For a quicker cooking method you can also butterfly the breasts for thin, easy to fry, extra crunchy chicken!

In a large skillet (or yes you can just deep fry these completely) heat your oil.

Run your chicken breasts through the egg wash, then pat the corn flake crumb mixture onto them, covering the entire breast in breading. For an added crunch, repeat this step to re-run the chicken though the egg wash and bread again.

Now it's time to fry up you goodness! If you are pan frying be sure to turn after about 8-10 minutes (checking to see if it is golden brown first before flipping). Deep fryers are much simpler, and jsut require close attention to prevent burning.

When done you can serve right out of the pan from frying, or what I like to do is bake at 300 degree with my favotire red sauce, mozarella cheese, and a pinch more of the delicious shredded parmesan. I then let this cook for 30-45 minutes. This really drains some oil out of the meat, all the while keeping it moist and tender!

Serve with your favorite pasta! For this recipe, that Rice Pasta reall ydid the trick. I tossed it with a small bit of fresh basil and Olive oil, then the chicken and more sauce.

Thank you so much for stopping by! Have a delicious day!

Aimee Gonzalez

I'm Pregnant!!

2012-09-01T09:22:00.005-06:00

Hello blog world! I have missed you! I have sooooo many recipes to post, my poor iPhone (my camera for all my posts.. I know I need to invest in a real one) has over 500 pictures on it waiting for me to upload and do blog posts on!

My oh My how fast time flies! I wanted to THANK everyone who still stops by from time to time, although I haven't posted in over a week, and also wanted to let everyone know that on top of work (Which I am pulling long weeks training new hires)...

I am pregnant!!!!!!

Most of my days I've been making some Super foods for Pregnancy and power protein meals to stay in the game... although I've packed on tons of weight in my first 5 months, I'm sticking to my healthy strict vegetarian diet.

I'm thinking soon BB will have great workouts and post baby meals ;)
Not to mention homemade baby wipes and baby food!

(what can I say, I'm a bit of a hippie!)

We will know what we are having on September 10th, and are super excited to finally call baby his/her name, instead of just "Hi Baby!!"

Our due date is tentatively set as Jan 30, but the ultrasound on the 10th will help us map out a more specific one.

I have lots to do, and many recipes to post, so know I will be back very soon with some yummy meals to share! I am catering tonight (my weekend job) so there will be some YUM on Instagram!

Thanks for all your love and support!

Aimee Gonzalez and "Baby!"

The Perfect 1 Bite Cheesecake!

2012-08-18T09:55:00.000-06:00

Happiness really is one bite away!

These are super simple, incredibly indulgent, and a hit with everyone who tries them!

Makes appx 32 bites

Complexity Level: Easy

See, I cater and quite often I find myself creating things that, without the party at hand, I may not have stumbled across. Recently I catered a 20th reunion for a High School. The perks: THere was sweet 80s and 90s music blasting, dance moves that are unheard of, and to top it off, 150+ people with the need for food! Thus, I came to deliver!

We have a one bite buffer: Mini Caprese Skweres, Fresh Watermelon Feta Basil Skewers, BBQ Chicken Bites, Prime Rib Crostini, Anti Pasti, and to top off the night... over 300 mini cheesecake bites of YUM!!!

The food went at a pace that only professional athletes can compete against. And this mamma took the challenge and delivered.

Now before the event, I prepped up the magical 1 bite cheesecakes that stole my heart, and those of the staff I was working with. I had an honest fear that when desert time came, my sous chef and I may have last a few good men in the cheesecake world. We were fighting people off like vikings defending their fort. We had blueberry, strawberry, and yes even Nutella topped bites of love!

It... Was.... Epic.... And so the night ended with the food nearly licked clean, and hundreds of 1 bite cheesecakes flying through the crowd. In other words, a success.

With so much joy attached to a small item, I just had to share!

The Perfect 1 Bite Cheesecake
What You Need:
Tools
Blender or Food Processor
Mini Muffin Tin
Mini Muffin Tin Papers or Foils (1.25 inch)

Filling
2 1/2 blocks (20oz) Cream Cheese (preferably room temp, but if not your blender will do the work!)
2 Eggs
3/4 cup Sugar
3 tbsp AP Flour
1 tsp Vanilla Extract
1/2 cup Sour Cream

Toppings
12 oz. Strawberries (finely chopped)
or
2 cups Blue Berries (halved)
or
Nutella
or
Your Favorite fruit!
*For fruit toppings also include 1/2 cup confectioners sugar and the Juice of 1/2 lemon

To start, pre-heat the over to 350 degrees Fahrenheit (180 C). Next, add the cream cheese, sour cream, vanilla, and eggs to your blender/ food processor. Puree for 2-3 minutes, or until the batter is smooth and creamy. Next, while blending, add the sugar and flour. Blend 1 more minute, or until all the flour and sugar are combined.

Now that the batter is ready, line your mini muffin tin with liners, and fill each cup 3/4 the way. If some spills onto the pan have no fear, it's going to be OK! No tears over dripped batter!! You can either wipe it clean or bake it off. Whichever you prefer. As you can see, I just let it cook off... I made this recipe 10 times to make over 300 bites of yum! My house smelled like a straight up Cheesecake Depot!

Bake for 20 minutes then let cool for 3-4 before removing from the pan. I used a fork to help me lift the cakes out of the pan to prevent smashing them.

These need to chill over night for best results. After chilling and before serving it's time to top! For your fruit toppings dice the fruit, mix in the juice of 1/2 a lemon, and stir in the sugar. Let this chill for about an hour to let all the yummy juices and sugars blend. Spoon a small amount onto each cake and viola! Or if you don't feel like fruit top with cookies, candies, chocolates, caramel, etc. There is no limit to what you can do!

Now I should let you go...You just created one bite deserts that are simply divine, and they are just too god to walk away from!

Comments from friends who I shared these with:

"Ohhhhhhhhhhhh"

"OMG I need to try another"

"Looks like I have to eat all of those.... "

"Don't judge... I had 5..."

"I might just eat these for dinner!"

Thanks for stopping by!

Aimee Gonzalez

Apricot Jam in 3 Ingredients! (Vegan/ GF)

2012-08-04T08:16:00.003-06:00

I love fresh fruit... and even more so I am in obsessed with picking my fruit myself. Fruit trees are such a blessing to have around... if you don't let them go that is.

I am currently living in Salt Lake City, Utah, and while I don't have any fruit trees in my apartments yard, plenty of my neighbors have them growing and don't use them. This summer alone I have scored free mulberries (3 harvests!), pears, peaches, and a TON of Apricots!!!

I love apricots. They are, believe it or not, very good for you. High in vitamin A and potassium, low in calories, and quite versatile in the kitchen.

So versatile I didn't know at first what I wanted to make with them!

Perhaps I could roast them with some balsamic and toss them in caramelized onions and almonds all atop some fresh Salmon or Chicken... Maybe make a fun funky salsa or a feta and spinach stuffing....

Why is food so much fun!!!??

Thank goodness apricot trees around here product like 1000 little guys and many people fear the fruit. Many a run I stumbled upon a poor little tree that had been left to ruins. A knock on the door later and I was back with canvass bags and my awesome monkey tree climbing-fruit harvesting skills!

And so I came home and realized I had a delicious loaf of Honey Whole Wheat Bread from a local bakery screaming my name.... and what would be better after all that running and harvesting fun then fresh Apricot Jam!?

And being I didn't want to break out my college Organic Chemistry Lab Kit, I made the jam with only 3 simple, and natural ingredients... and it..... was..... AMAZING!

Apricot Jam
What You Need:
4 1/2 cups of Halved Apricots
2 tbsp Lemon Juice
3 cups Sugar

I like a good texture in my jam, so I removed the pits, then chopped 2 cups of the apricots so they would easily dissolve. I then left the rest ad halves.

That said, to start add the three ingredients to a medium sauce pan, stirring to combine. The sugar will be wet after stirring, making all three ingredient one thick mixture.

Heat over medium-low heat for 30 minutes, stirring often and slowly bringing to a boil. You will notice the jam will bubble and a film will begin to form. This is good. The sugar and fruit are thickening the mixture so you have a perfectly spreadable jam!

After 10 minutes, remove from heat and let cool. I saved a few glass jars from previous jams and even pickles (washed of course) to put my jam into. You could of course use canning jars and go for the win by canning the jam.

Me, I knew I'd eat it sooner than not, so I did not can my jam. But I did chill it 3 hours before using it, to allow the mixture to completely cool and set.

The texture for me was perfect. Not too hard, not too watery -- a perfect spreadable jam that not only made my toast happy, but also made an amazing Brie topper for an appetizer and a cracker dip for a late night snack!

I hope you enjoy! This was so much fun to make and let's face it, we most likely all have sugar and lemon juice around the house! No pectin or gelatin needed! Perfect!

I hope you have a great day! Thanks for Jammin' with me!

Aimee Gonzalez

A Morning Craving turned into Recipe Success!

2012-07-24T06:26:00.000-06:00

Figs are a seasonal gift from Nature. Let's face it...You can roast them, glaze them, stuff them into proteins... stuff them with cheese, dry them, use them as a base for energy bars... Gosh they are food love at it's max!!!! I'll admit it, I'm obsessed ;)

Last holiday season I had a rocking party and served up some Bacon Wrapped Chevre Stuffed Figs and they were a huge hit! (they literally disappeared before our very eyes!)

Well today I woke up with my sweet tooth first. It happens to the best of us, and I'll admit all I wanted something sweet, homemade, delicious.....

So I got up, got ready, and went to the store for groceries and to see what spoke to me ingredient wise. Then suddenly, as if it were meant to be, in movie time slow motion, I found my local market had a killer deal on fresh organic figs!! Oh thank you sale!!!

And then with a double take I noticed that there was only one container left! So i grabbed it as if a mob of shoppers were after it and ran from the scene with crazy in my eyes.... (yesssss!!!)

Fate brought us together on this fine afternoon!!

There I was, zooming around the store wondering just what to make with my new found treasure..... Today just got exciting! A new recipe to create, sample, and photo!

My husband, well I don't think he even know what a fig is, unless you refer him to the famous "Fig Newtons" of our childhood - the go to snack for all parents on the run - he just let it happen. After the many trips he has taken with me to the store he's accepted my impulse buys.... I think this is why he often opts out on my shopping adventures. Oh well, his loss!

And as for my cats, I was so excited about the figs I bought them presents at the store too... and let's just say they were having as much, if not more, fun as I!

I'm sure in an hour from now this will have tears in it!

She plays fetch for hours with her new mouse (it had feathers.....)

So today I came home, fresh figs on my mind and let the wheels spin. What to make? Should I do preserves or a cobbler? Muffins or a cookie Energy bars??? I wanted cake but should I make cake?

Ohhhh... it hit me!!!! Maybe it was that craving for dessert, or just my sweet tooth whispering to my magical kitchen hands... but suddenly I was grabbing ingredients, whisking up butter, and running around like a mad scientist. It was time for me to make a moist, fluffy and ever amazing
Whole Wheat Organic Fig Cake with a Cinnamon Vanilla Butter Cream Frosting. O.... M..... G..... !!!!!

And so, I have to share this! I can't just hold on to this new recipe and not let you try it out. It would be a sin! So, without further ado, here it is:

Whole Wheat Organic Fig Cake
What You Need:
Cake
2 cups Whole Wheat Flour
3 Eggs
1 1/2 cups Sugar
1 tbsp Lemon Juice
1 tbsp Vanilla Extract
1 tsp Cinnamon
1 tsp Ground Cloves
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 1/4 cups Chopped Fresh Figs (remove the stems for your teeth's sake!)
1 cup Low Fat Half and Half (use buttermilk for a tangy twist!)

Buttercream
4 cups Powdered Sugar
1/2 cup Butter, softened
1/2 tsp Vanilla

To start, pre-heat the over to 300 degrees Fahrenheit. Add the flour, cinnamon, nutmeg, ground cloves, baking powder and soda, and salt in a large bowl. Mix to combine and set aside.

Next, cream together the butter, vanilla, and sugar. Add the eggs while beating on low one at a time. Once combined, add the dry mixture 1/2 cup at a time alternating dry ingredients with the half and half.

The mixture will be thick but have no fear! The baking powder and soda will start to lighten the mixture so take a quick break, and let it sit 1-2 minutes before folding in the fresh chopped figs. If you are a nutty person (well, we are all nuts but you get my drift) walnuts and/ or pecans are an excellent addition. I left the nuts out this time around because my morning craving was looking for a moist and delicate cake sans crunch!

Next, butter up a bundt pan and then coat with a light layer of cinnamon and sugar -- trust me, this is one tip you should try on every sweet bread and cake you make..... it's amazing!

Now that your pan is ready ti make magic, pour the batter into the pan and bake for 60 minutes.

No peeking just trust the oven and the cake to bake! After the hour has passed, remove the cake and let cool completely before removing from pan, about 2 hours.

Now it's time for buttercream! Throughout the baking process, it's helpful to let the butter sit out to soften, though if it's a very hot day don't let the butter sit too long, or you'll have soup. You simply want a softened butter to make the beating go smoothly (that sounds awful!)

Anywho, to make the buttercream, place the butter into your mixer (or beat with hand beaters) and beat about 2 minutes. Next add the powdered sugar 1/2 cup at a time. Beat until light and fluffy. Finally add the vanilla and cinnamon and beat until smooth and creamy. If you find your buttercream is more of a paste than a cream, add 2 tbsp of cream as you add the powdered sugar, until it is the consistency of a soft but firm paste. I ended up using about 3 tbsp of cream total.

Being a butter based frosting, you will need to use it immediately and then chill it ti firm it up. The bargain bites advice is: Frost now or watch it melt!

And so, with the cake cooled and the frosting ready, frost your cake and store the leftover frosting (if there is any) and you cake in the fridge. It is best to eat within 3 days.... although in my case we ate it much quicker! Yum!

Thanks for stopping by! I had so much fun experimenting and baking up some love with you! The cats are still playing with their new toys (feathers partially eaten) and it's time for me to eat some cake... right Meow!

Have a great day and thanks for stopping by BB and baking with me!

Aimee Gonzalez

Skinny Strawberry Lime Aid (w/ Rum)

2012-07-21T08:35:00.000-06:00

I whipped this up a few months ago, and finally posted it to share!

Let's face it, for most of us the suns out, the fan is running, thesky is crystal clear... What else do you need as for an excuse to make one of these? Light, crisp, refreshing, and natual drink with the flavors of summer blended with the fun of Lime Rum.

It's like happiness and pleausre joined forces and jumped into the blender -- screaming out "Mix us up! It's time to Party!" And just as the LMFAO song goes, "Sorry for Party Rocking!"I'm screaming just the opposite, "No.... I'm not sorry! This is delicious!"

Skinny Spiked Strawberry Lime Aid
What You Need:
10 Strawberries
3/4 cup Lime Rum
1 cup Ice
1 cup Sugar Free Lemonade
Juice of 1 Orange + Pulp
Juice of 1 Lime

Simplicity at it's finest. I mean, who has time to waste on grogeous days? The answer (if you didn't guess it) is No One! That said through this in thje blender and get it done!

Start with the Crush Ice setting, then move to full blast to smooth this out! I prefer the texture to be like and icey, so I left it on crush ice only -- the little bites of ice mixed in with the Rum made it perfect for this overly hot summer... and let's face it, ice makes everything better!

So, if annyone asks "Who whipped up the Skinny Rum Punch?" well............ GUILTY!

Cheers to you!

Aimee Gonzalez

Blog Hop!!

2012-07-20T09:55:00.002-06:00

BLOG HOP FRIDAY!!!

Happy Friday (man these weeks fly by!) and THANKS for visiting Bargain Bites! It's time for another fun and fabulous Blog Hop to get to know more of you amazing bloggers out there! It has been such a crazy week, and I am so happy to be able to come back from it and Hop around Blogs!

So you might be wondering...... What is a Blog Hop?

Blog Hop is basically a list of blogs that share a similar interest- for example food.

Today's blog hope is hosted by not just myself here at BB, but also the fabulous bloggers of:

Chelseas Culinary Indulgence, Skinny and Delicious and ABpetite!

This is our THIRD blog hop and we are sooo excited to keep the ball rolling and the fun hoppin!

But there's more! I want to invite you to our fabulous Blog Hop Party! To do so, just do these two simple steps:

Please click on the link and add your blog so we can all see your site then place the blog hop image in your post or on your sidebar
Follow my blog or twitter account and leave a comment if you would like for me to follow you back!

If you are already part of a blog hop crew, let us know and add it to our directory!

To Hop with us, simply click on this link and share your goods! Don't be shy, all those bloggers hoppin' with us also have some great things to share!

Click on the Blue Link and Enter!

Thanks for stopping by and hoppin' with us! With all your support we plan to keep these guys going every Friday! Thats sooooo many fun Fridays to come! YESSS!!!

Best, and keep on hoppin'

Aimee Gonzalez

Prime Rib Croustini

2012-07-17T17:21:00.001-06:00

Ok, so you're having a party, need an app, and don't have a day to prep! Or wait, maybe you are having some friends over, want to impress them, but balancing work, kids, and clean up means too little time to spend hours in the kitchen.... Or maybe you just like the thrill of a fast and amazing appetizer.

Either way I have to be the first to say it... Jackpot! See, I cater. I work full time as a corporate trainer, then outside of work I spend my time catering events like weddings, surprise birthday parties, corporate holiday events, etc. You probably think I'm nuts and well.... I am :) (evil laughter)

I love cooking! And if I have to do it on top of working full time I will!! So from time to time my kitchen adventures help me to create simple and amazing recipes that I have to share. I mean, between you an I, us foodies and food bloggers deserve some slack and a few fast to make bites!

And being titled Bargain Bites a girl's gotta think about the $$ too. And so today I wanted to share with you a wonderful treat that my last party found to be quite the conversation starter: Beef Croustini.

Prime Rib with a garlic croustini all drizzled with a cool and creamy horseradish sauce and freshly chopped chives.... A foodporn script at it's max!

So here is the simplified version so all you amazing foodies can whip up a delicate appetizer without needing to worry about cooking your own Prime Rib. Unless you like me enjoy doing everything from scratch, then do a medium prime rib with a light pepper crust. Chill and slice deli thin!

Prime Rib Croustini
What You Need:
Croustinis
2 Baguettes
Olive Oil
Salt
Pepper
Garlic Powder
(Or you can buy already made ones from your local grocer)

Beef
Above recommend for Prime RIb or 1 1/2 lbs. Prime Rib Deli Meat

Horseradish Sauce
12 oz. Sour Cream
1 tbsp Horseradish
Fresh Chives

To start, slice your baguette 1/4 inch thick and on a bias. This leaves the slices with a perfect shape and they won't be too thick when baked. Whisk together the Olive oil, garlic, salt, and pepper and brush both sides of each slice of baguette. Place onto a baking sheet and bake at 400 degrees for 10-12 minutes, flipping after 6.

Remove and let cool.

Next add the sour cream and horseradish to a food processor and blend until smooth and creamy, about 2 minutes. If you have a bottle you can use to drizzle this, add it now, or use a spoon later to drizzle your app's with this amazing and addictive spread.

It's time to create yumminess! Roll small pieces of your thinly sliced prime rib and top each croustini. Next, drizzle with the horseradish sauce. Finally top with a healthy sprinkle of freshly chopped chives.

It's simple. It's cheap. And if you need it to be its literally a 5 minute app to build, if you have the lunch meat and store bought (or pre-made) croustinis.

Thanks for stopping by! I hope you get a chance to try this out! It was a huge hit at one of the parties I had recently catered!

Aimee Gonzalez

Blog Hop #2!

2012-07-13T09:39:00.001-06:00

It's time for BLOG HOP part 2! Because finding new blogs is AWESOME!

Happy Friday everyone! Thanks for following Bargain Bites and once again welcome to the Blog Hop! Hopefully this week you take part in the fun so we can get your blog more traffic and followers!

So you might be wondering...... What is a Blog Hop?

Blog Hop is basically a list of blogs that share a similar interest- for example food. Today's Blog Hop is hosted by: Ellen B Cookery, Ape's Eats, Awkward Kitchenette, Bargain Bites, ABpetite,and Skinny and Delicious!

But there's more! I want to invite you to our fabulous Blog Hop Party! To do so, just do these two simple steps:

Please place the blog hop image in your post or on your sidebar
Follow my blog and leave a comment if you would like for me to follow you back!

And the coolest part is, if today's blog hop is successful (as we all believe it will!), we will have one every Friday and invite YOU to participate! Meaning you can host one too with all of us (AWESOME!) Check out this link to have some Blog Hoppin' Fun!

Click on the Blue Link and Enter!

It's honestly a great way to get to know more bloggers like us and I cannot wait to get to know all of you better and have a fabulous Friday Hop off for weeks to come!! ;)

Thanks for visiting Bargain Bites and HOPPIN' along with us! Please check out all those who have participated, and don't be shy - they are all amazing blogs to follow too!

Best, and keep on hoppin'

Aimee Gonzalez

Tilapia w/ Mango Kiwi Salsa

2012-07-11T08:17:00.000-06:00

Yes! les fruits de mer meet with Kiwi and Mango!

Oh, and barley too! Yum!

Complexity Level: Easy

Tilapia w/ Mango Kiwi Salsa
What You Need:
2 Tilapia Filets
Olive Oil
1 Kiwi
1 Mango
1/4 Red Onion
2 tbsp Chopped Cilantro + 1 tbsp Chopped Cilantro
2 Roma Tomatoes
2 Limes
Sea Salt
1 cup Barley
2 1/2 cups Vegetable Broth

This was super simple and refresher on a hot summer like day. To start, add the vegetable broth and barley into a sauce pan and bring to boil. Add 1 tsp Salt, 1 tsp Lemon Juice, and stir. Lower to a simmer and cover. This will take about 30-40 minutes to cook through, but be sure to stir every 15 minutes or so to assure enough liquid is in the pot. If needed add water to prevent burning. Once the barley is tender to eat, drain and rinse. Place into al arge bowl and toss with juice of 1 Lime, 2 tbsp chopped cilantro, and salt to taste. For a heat kick you can also add 1 tbsp of hot sauce -- I prefer Habanero!

Once the barley is done, It's time to cook the fish! Lightly salt the tilapia and drizzle with Olive Oil. Place into a hot skillet and begin to brown. After 2 mionutes add 1 tbsp Lemon juice and cover. Lower heat to low and let teh lemon juice steam the tilappia. Turn off the heat after 5 minutes.

Meanwhile, finely dice the onion, mango, kiwi, and tomato. Place into a mixing bowl and add the juice of 1 lime, a pinch of Sea Salt, and the 1 tbsp chopped cilantro. Stir to toss and place aside.

Time to plate! Add a fair amount of the barley salad onto the plate. Top with the tilapia filets then a healthy scoop of the salsa. I made this in efforts to stick to a low fat high protein diet, and ended up scarfing it down! Yum yum! It was awesome.

Who would have though kiwi went into a salsa so well? I recommened adding jalapeno to the salsa for a kick, if like me you are a heat chaser!

Thanks for enjoying my healthy dinner with me! See you soon!

Aimee Gonzalez

Blog Hop!!

2012-07-06T08:14:00.000-06:00

It's a BLOG HOP! Because Sharing is caring and these blogs are AWESOME!

Happy Friday everyone! Thanks for following Bargain Bites! I Hope everyone had a fabulous 4th, and will be having a great weekend. It finally rained in Utah today, so many fires were put out (thankfully) and I am currently wishing the rain to visit Colorado (rain dance in progress)

So you might be wondering...... What is a Blog Hop?

Blog Hop is basically a list of blogs that share a similar interest- for example food. Today's BLog Hop is a list of fabulous first timers in the Blog Hop world, and we are super excited to share and host our fun and passion for blogging with you! We are Laurie's Cravings, Real Food Runner, Ape's Eats, Sugar and Spice, Bargain Bites, ABpetite,and Skinny and Delicious!

But there's more! I want to invite you to our fabulous Blog Hop Party! To do so, just do these two simple steps:

Please place the blog hop image in your post or on your sidebar
Follow my blog and leave a comment if you would like for me to follow you back!

Join Our Fun:

You are next... Click here to enter
This list will close in 18 hrs, 8 min (7/6/2012 11:59 PM North America - Mountain Standard Time)

It's honestly a great way to get to know more bloggers like us and I cannot wait to get to know all of you better and have a fabulous Friday Hop off for weeks to come!! ;)

Thanks for visiting Bargain Bites and HOPPIN' along with us! Please check out all those who have participated, and don't be shy - they are all amazing blogs to follow too!

Best, and keep on hoppin'

Aimee Gonzalez