Party Foods! Featuring Buffalo Chicken Egg Muffins, Bacon Burger Meatballs with Paleo "Big Mac Sauce" and Homemade Garlic Mayo

I just had a doTerra party today and of course wanted to have an adequate supply of snacks and treats to serve my friends and family!  I made some tried and true favorites but also tested out some new ideas and recipes I found around the web.  I figured since a lot of people might be having SUPERBOWL parties next weekend, posting some party food recipes would be very timely!  
On the menu today was:

Buffalo Chicken Egg Muffins (see below)
Bacon Burger Meatballs with Paleo "Big Mac Sauce" (see below)
Veggies with Homemade Garlic Mayo (see below)
Homemade Guacamole with Trader Joe's plantain chips
Sweet Potato Almond Butter Fries
Knock-off Rolos *I doubled the recipe and altered it slightly, adding a little more peanut butter
Baklava Balls

I hope this list is helpful, especially for those of you who came to the party and wanted the recipes. :)

Without further ado....

Buffalo Chicken Egg Muffins

Adapted from Balanced Bites
Makes 48 mini muffins or 24 regular size muffins

My mom got me this awesome 48 cup mini muffin pan that I am using a lot lately to make egg muffins!  This version is a great breakfast or appetizer recipe!

2.5 lb chicken breasts (or thighs), baked with salt, papper and garlic powder
1/4 c Frank's Red Hot
2 T grassfed butter
4-5 green onions, chopped
12 eggs
garlic powder (about 1 tsp)
pepper
1/4 c Frank's Red Hot

Immediately after chicken is done baking (I cooked frozen breasts on a foil lined baking sheet at 375 degrees for 35 minutes), immediately shred with forks or your hands.  I also used some kitchen scissors to further chop the chicken up so it would fit well into mini muffin cups.  Mix together 1/4 c Frank's Red Hot and 2 T grassfed butter.  Pour over the chicken and refrigerate overnight to "marinate."  
The next day, prepare your mini muffin tins by greasing them with some olive oil or coconut oil.  If you're using standard size muffin tins, you could use liners for easier clean up!  Divide chicken mixture evenly among muffin cups.  Then sprinkle each cup with green onion.  Next, whisk our eggs with garlic, pepper, and Frank's.  Ladle the egg mixture into each cup, filling each almost to the top.  
Bake at 375 degrees 20 min. (For standard size muffins you might need to bake them for 10 min. longer).  Serve hot or refrigerate and serve cold later!  They are great both ways.  

Bacon Burger Meatballs

I don't know exactly how many meatballs this makes, but hopefully this picture is helpful! The amount pictured is roughly the number of meatballs it makes, depending on the size. I form mine about the size of a ping pong ball.  

3-4 lb. grassfed beef
12 oz. bacon (use the kind without all the preservatives- Kroger Simple Truth is good, or Applegate Farms)
1/2 red pepper, diced
1/2 onion, diced
3 large pickle spears, diced
1/4 c tomato paste (about 1/2 a 5 oz. far)
garlic powder, crushed red pepper, salt, and pepper to taste
3 eggs
3/4 c almond meal

First, you will need to thinly slice the bacon and cook it over medium heat until you have brown and crispy pieces.  Next, mix ALL meatball ingredients together- it works best if you mix it with your hands until everything is fully incorporated.  You can prepare this mixture in advance and just refrigerate it for up to a day until you're ready to make the meatballs!  When you're ready to cook them, form the meat mixture into balls and place on either a foil lined baking sheet OR a broiler pan with grates.  (I like to use this because it helps drain some of the fat from the meatballs and helps the outside of the meatballs brown a little better).  Bake at 375 degrees about 30 min. 

Paleo "Big Mac Sauce" 

Honestly I have never had big mac sauce, but this is based on copycat recipes for big mac sauce, with substitutions to make it paleo.  All I know is, this is GOOD.  

1 recipe homemade mayonnaise (see below)
4 T tomato paste
1 T honey
1 pickle spear, diced
onion powder (1/4 tsp)
garlic powder (1/4 tsp)
pepper
salt to taste

Make homemade mayonnaise then add remaining ingredients and mix with immersion blender until tomato paste is incorporated throughout.  Refrigerate, then serve cold.  

Homemade Mayonnaise (*use this for the Paleo "Big Mac Sauce" and Homemade Garlic Mayo)

This is the easiest mayo recipe ever, it just requires that you have an immersion blender.  I asked for an immersion blender for Christmas a few years ago for the sole purpose of making homemade mayo (true story).  I use it all the time to make mayo all the time.  I often use mayo as a dressing, a veggie dip, or a dressing for chicken salad or cole slaw.  It's easy and infinitely healthier than store-bought Miracle Whip or Mayonnaise.  

1 egg
1/2 T apple cider vinegar or lemon juice
1/4 tsp dry mustard (optional)
1 c avocado oil or light olive oil

Crack egg into cylindrical container that is wide enough to fit an immersion blender into.  (I use the measuring cup that came with my immersion blender).  Add apple cider vinegar/lemon juice and dry mustard.  Pour in 1 c of oil (all of it at once).  Then stick your blender over top of the egg and let it run, without moving it, for 30 sec.  Then, gradually and gently, swirl the blade head around and bring it to the top of the mixture.  It should be nice, thick, and creamy!

Homemade Garlic Mayo (Best Veggie Dip!)

1 recipe homemade mayonnaise
handful fresh chives, chopped
1/2 tsp onion powder
1/2 tsp dried dill
1 garlic clove, minced (then sprinkle some salt on it and mash it up)
1/8 tsp paprika
pepper

Make homemade mayonnaise then add remaining ingredients and blend again until everything is mixed together.  

Cooking Class at Gervasi and Mole Recipe

Over the weekend, my mom, my sister and I took a cooking class at Gervasi Vineyards in Canton, Ohio.  It was an amazing experience... cooking in an industrial kitchen made me feel like I was on Top Chef, cooking in a quickfire challenge!  I had never taken a cooking class before and I was more than impressed by the facilities at Gervasi, the friendliness of the staff, and what a comfortable, fun atmosphere Chef Bob Sferra helped to create in the kitchen!  (Chef Bob owns a catering business in the Cleveland area, so if you live up there, check out his site by clicking on his name above!)  Based on the food we had 
today, his catering company has got to be phenomenal!

Chef Bob Sferra teaching us the ins and outs of cooking in a REAL kitchen!

At this point I think Kelli and I were scheming about which stations we wanted...

The class was called "Cooking with Chocolate."  With the help of Chef Bob Sferra and two assisstants from Gervasi, we were given the recipes for and learned how to make...

• Bacon Wrapped Dates with Chocolate, Almonds, and Poblanos with Mole Sauce
• Chocolate Stout Braised Beef
• Parmesan French Toast with White Chocolate Sabayon
• Pumpkin Sage Ravioli with  Milk Chocolate Sauce
• White Chocolate Macadamia Nut Mousse

Chef Lori hard at work!  She's one of the best cooks I know!

We felt super cool in this kitchen!

Before we got started, Chef Bob explained what we would be making then let us choose our stations.  !My sister and I teamed up, and my mom joined up with another outgoing lady.  We were given the responsibility of making the white chocolate sabayon, and the white chocolate macadamia nut mousse, which I was pretty excited about because both required techniques I had never tried before.  I spent the last 20 minutes trying to figure out the names of the techniques we used but I can't for the life of me figure it out.  For the mousse, we mixed eggs with powdered sugar and Frangelico, placed it over a saucepan of barely simmering water, and whisked it until it became "frothy and warm", 160 degrees.  Then you whip the eggs, add a mixture of gelatin and whipping cream, add white chocolate melted with butter, and add already whipped cream.  Next you stir in chopped macadamia nuts.  Full disclosure: I tried everything we made, even the dishes with sugar and gluten.  GASP!  As my 2nd graders would tell me... YOLO (you only live once).  Don't ask me how second graders know of this saying or how a second grader could possibly understand the meaning of this phrase... I just don't know!  I digress...

For the sabayon, we used a similar technique to heat the eggs and sugar, but this time added a mixture of white chocolate, orange juice, and grand marnier, along with the whipping cream, to the egg and sugar mixture.  Man was it good...

So as we finished our two dishes, we got to see what everyone else was working on.  Watching the groups making the mole was awesome.  They got to char peppers, onions, and tomatoes over the grates of the stove, then simmer them with all kinds of herbs, spices, broth, nuts, dried fruit, and dried peppers.  The smell was heavenly, and the taste... well let's just say I could have eaten that mole sauce like soup.

We also got to try our hand at making homemade ravioli.  It was very therapeutic to send the dough through the pasta maker, fill the ravioli, wet the edges of the ravioli molds, and form the raviolis.  Labor intensive, but very therapeutic!  

White Chocolate and Macadamia Nut Mousse

Starting in top left corner, going clockwise: Chocolate Stout Braised Beef, Parmesan French Toast with White Chocolate Sabayon, Mole Sauce (we also made stuffed dates to eat with the mole, but those were appetizers and they went FAST!), Pumpkin Sage Ravioli with Chocolate Butter Sauce.

As everyone finished up making their dishes we all helped plate the food buffet style, and then could each get a plate with GENEROUS samples of everything we made that day.  Not only was the food amazing, but everyone in the class was very friendly and we enjoyed a relaxing and delicious meal with our new friends!  Chef Bob Sferra was an incredibly instructor, helping you with any question you had and making small talk like he's know you for years.  The kitchen became such a comfortable and friendly environment with him there to guide all of us.  His assistant were invaluable as well, always seeming to be right there when you had a question of needed help with anything.

I had such a great experience that I would highly recommend taking a cooking class at Gervasi.  Their new class offerings come out at the beginning of April (in a few short days!), so check their website to register for classes starting in the Fall (they take a break from classes over the summer, and the rest of the classes for April are already sold out!) http://www.gervasivineyard.com/Learn/Culinary-Classes

So I came home from the class and since I am on Spring Break this week, decided to recreate the mole we had in class.  I made a few changes to the original recipe but was very happy with how mine turned out!  Below I listed Bob's recipe as well as my own, with the changes.  I couldn't believe the depth of flavor in this sauce... I'm not sure I've ever made anything with so many "layers" of flavor.  On cooking shows, chefs always talk about those "layers" and I truly never knew what they meant until I tasted this mole.  The flavors come at you one by one, and it truly starts out herbacious from the cloves and star anise, then you get that hit of sweetness from the chocolate, and the heat from the peppers develops and lingers after you've taken a bite.  The multiple types of chili peppers, the spices, and the chocolate are apparently key characteristics of a Mexican mole.  To be honest, I don't think I had ever tried a mole before this class, but I'm sure glad I've had the experience and now have a solid recipe for it.  My life will never be the same...  No, but really, you've got to try this if you're a fan of spicy and have an even slightly adventurous palate.

I actually split the mole in half and only added chocolate to half of it.  I enjoyed the non-chocolate version just as much as the chocolate version.  Try both and see what you  think!

Yes, I know this is not the most appetizing picture but do not let it deter you from making the mole!  I should have taken a picture of all of the ingredients simmering in the pot.  But I didn't.... maybe next time.

Chef Bob Sferra's Chocolaty Red Mole

Makes about 3 cups of sauce

6 whole roma tomatoes
3 whole poblano peppers
2 whole onions, peeled (*I used sweet onions)
1 whole, fresh jalapeno pepper
1 T ground cinnamon
1 T star anise (*I used 5 stars)
3 whole dried red chili peppers (*I used 5 dried arbol chiles, found at Giant Eagle)
3 whole dried green chili peppers (*I used 1/4 c diced green chiles- I couldn't find dried green chili peppers)
2 whole dried chipotle peppers (*I used 2 dried ancho chiles, found at Giant Eagle)
1/4 c white sesame seeds
1/2 c canola oil (*I used grapeseed oil)
1/2 c sliced almonds
1/4 c golden raisins
2 cups vegetable stock/broth (*I used Kitchen Basics unsalted vegetable stock)
7 whole black peppercorns
3 whole cloves
1/4 c granulated sugar (*I omitted this)
2 T salt (*I used 1 T salt)
2 T fresh garlic, minced
1 c semisweet chocolate chips (*I used enjoy life chocolate chips)

*I altered the directions to what I did at home, adding some details that I learned in the class that were not written in the original recipe.  I also changed the directions for charring the vegetables since I don't have a gas stove that would allow me to char the vegetables over an open flame.

1. Heat your oven to 500 degrees.  Place tomatoes, poblano peppers, onions, and jalapeno on a foil lined baking sheet.  Roast for 10 minutes, then set your oven to BROIL and broil the veggies for 10 minutes, or until they they have a nice char on them.  

2. Meanwhile, mix together ALL of the other ingredients EXCEPT the chocolate in a large pot.  

3. Once the veggies are nicely charred, remove them from the oven, cut off the tops of the peppers and tomatoes, and cut the onions into quarters.  Add all of them to the pot.

4. Simmer everything over medium heat, covered, for 20-25 minutes, stirring occasionally.  You can take it off the heat once everything is softened (for me, the onions took the longest- so once your onions are soft, you're good to go).

5. Next, throw everything in the food processor and process until smooth OR (like I did) use an immersion blender to blend the ingredients until smooth. *My food processor is small, and I didn't feel like putting the mixture into the food processor in multiple batches.  
6. Finally, add the chocolate chips and stir in.  They will melt quickly because the rest of the sauce is so hot.

7. Store sauce in refrigerator for up to 1 month or freezer for up to 6 months or so.  (These are guesses- Chef Bob said they should store very well in the fridge or freezer!)

Mayonnaise!

I've been making homemade mayonnaise pretty regularly for quite a while now.  It is the perfect condiment to use as a salad dressing, on top of eggs, as a sauce for meat, as a dip for raw veggies, or as a dressing for chicken salad.

It wasn't HARD to make, but required a bit of patience to let the oil drip slowly into the egg as you mixed with the immersion blender.  I recently discovered a new recipe for homemade mayonnaise on The Healthy Foodie that has revolutionized my mayonnaise making!  You don't have to wait for an egg to come to room temperature.  You don't have to slowly drip the oil in.  Update your recipe file now to include this SUPER easy mayonnaise recipe!  The recipe calls for lemon/lime juice and light tasting olive oil, but I have subbed in equal amounts of apple cider vinegar (for the lemon/lime juice) and avocado oil (for the light olive oil) with equally delicious results.  If you haven't tried making your own mayonnaise, I encourage you to go for it!  You won't be disappointed!
Below are some mayonnaise flavors we regularly make and enjoy:

Roasted Red Pepper mayonnaise: after making the mayonnaise, add 4 jarred roasted red peppers, 2 cloves garlic and 1/2 tsp garlic powder.  Blend until peppers are completely blended into the mayonnaise.

Chipotle mayonnaise: after making the mayonnaise, add 4-5 adobo peppers (I use canned ones and rinse them before adding them to the mayonnaise).  Blend until peppers are completely blended into mayonnaise

Garlic and rosemary mayonnaise: after making the mayonnaise, add 1 T chopped fresh rosemary, 3 cloves fresh garlic, and 1/4 tsp coarse salt.  Blend until garlic is completely blended into mayonnaise.

Cilantro mayonnaise: Cilantro Mayonnaise

Curry mayonnaise: after making mayonnaise add (I use the curry mayonnaise in my Curry Chicken Salad) 3 T curry powder, 1 tsp ground ginger, 1/2 tsp garlic poweder, and 1/4 tsp each salt and freshly ground black pepper.  Blend until all spices are mixed in.

Cilantro Mayonnaise

Homemade mayonnaise is one of my favorite things to make lately, and I've come up with an even tastier version!  This recipe was an attempt to replicate the famous Cilantro Sauce at the Venezuelan restaurant El Arepazo.  While I was not successful in making a sauce that tastes just like theirs, my sauce has similar flavors and is creamy, fresh, and particularly fantastic with salad, raw veggies, burgers, fish, and chicken.  It's especially easy to make now that we are growing an abundance of cilantro in our front flower beds! 

  

   

Cilantro Mayonnaise

2 eggs at room temperature
2 T fresh lemon juice 
1 tsp dried mustard powder OR dijon mustard
1 c light olive oil
1/2-3/4 cup fresh cilantro (no need to chop it up- just tear the leaves off of the stems)
1/2 large avocado
1/4 tsp salt
freshly ground pepper
a few shakes of cumin
a few shakes of cayenne pepper

Blend egg, lemon juice, mustard powder/mustard with immersion blender (or in food processor) until frothy.  Then slowly, drop by drop, add the light olive oil as you continue to blend.  Add oil slowly until it is all added, blending the whole time.  Continue to blend after you've added all of the oil until the mayonnaise has thickened, coating the head of the immersion blender.  Then add avocado, cilantro, salt, pepper, cumin, and cayenne.  Blend again until smooth.  Store in the refrigerator for up to 5 days.