Oh happy day my loves!! It’s officially AUTUMN!! What happens between the times of August – October for some can feel overwhelming. There’s the end of summer “vacation”, School starting back up, holiday season fast approaching and of course FOOTBALL! for all you sports fans, just to name a few things.
I have teamed up with Wheatsville Co-Op to bring to you a few simple easy recipes to help you through any Football Tailgate, Football party, Holiday/Cocktail party, or Maybe you just want to have a cute lil’ finger foods party one day?! (Sometimes eating finger foods make me feel fancy AF 😉 ) These simple easy recipes can help you out with that.
A plus is when you head to Wheatsville Co-Op to gather these recipe ingredients you can feel awesome about yourself because it is the ONLY retail food cooperative operating in Texas and has been serving the Austin community for 40 years! #supportlocal
Wheatsville carries more than 2,000 local products on a regular basis, and while the store is open to all shoppers all the time the co-op is proud to have more than 19,000 invested owners. Since 1976, Wheatsville has worked hard to provide Austin with more local, organic, sustainable food options and create a co-op economy with happy team members, shoppers and owners. I also just learned from their website that according to a recent study, when you spend $100 on local goods or services $45 stays right here in town – compared to only $13 when you shop with a national chain. That is awesome!
Some of my favorite purveyors (I could go on and on and ….) at Wheatsville Co-Op are Vital Farms, Skull & Cake Bones (who were grand prize winner’s of the HEB’s Quest for Texas Best Contest), Johnson’s Backyard Garden, and Austin Beer Works, just to name a few.
In the interest of getting you on with your evening and or back to watching football; Let’s get into the good stuff! Simple Easy Recipe time!
SESAME CHICKEN WONTON CUPS
Here we have a healthy and fun appetizer recipe. This Asian sesame chicken salad is made with chicken breast and sits inside wonton cups, which makes them filling and pretty to look at! You may even feel a lil’ fancy when you’re eating them which makes them a pretty universal appetizer. If needed these can be made ahead and can be prepared 3 up to 6 hours in advance.
Yield: 24 Prep Time: 45 minutes Total Time: 1 hour, 40 minutes
- 8 ounces boneless, skinless chicken breast ( I used Wheatsville Smart Chicken)
- cooking spray
- 24 wonton wrappers, about 6 oz.
- 2 tablespoons tahini
- 2 tablespoons soy sauce or tamari sauce
- 2 tablespoons pure maple syrup, dark or amber
- 2 tablespoons natural mayonnaise
- ½ cup thinly sliced snow peas
- ½ cup shredded carrot
- ½ cup thinly sliced scallions
- black sesame seeds for garnish, optional
- Place chicken breast in a medium skillet and cover with cold tap water. If you have extra time and are looking for EXTRA moist chicken follow the brining recipe from my “How To Get Juicy Breasts” blog posted back in March 😉 I use this recipe weekly.
- Place over high heat and bring to a simmer
- Reduce heat to maintain a gentle simmer and cook until the chicken is
no longer pink in the center and cooked through, 8 to 12 minutes, depending on thickness of the meat
- Remove the chicken and let cool
- Cut chicken into small cubes
- Meanwhile, Preheat oven to 350°F. Coat two 12-cup mini-muffin tins with cooking spray
- Cut corners off wonton wrappers to make an octagonal shape (optional, I do this when I’m feeling fancy but, it’s not necessary)
- Gently press wrapper down into each cup
- Lightly spritz wrappers with cooking spray
- Transfer the pans to the oven and bake until the wrappers are starting to turn golden brown and are crispy and bubbling, 10 to 14 minutes
- Let cool completely
- Whisk tahini, soy or tamari, maple syrup and mayonnaise in a medium bowl until smooth
- Stir in the chicken and refrigerate until cold, 40 minutes to 1 hour
- Stir carrot, scallions and herbs into chicken mixture (At this point you have the option of not filling the cups until you’re ready to serve, otherwise the Wonton cups will become soggy bottom girls 🙂 )
- Divide chicken salad among wonton cups, about 2 tablespoons each
- Garnish with sesame seeds, if using
- Serve immediately
BACON BROWN SUGAR SAUSAGE MINIS
These bacon wrapped sausage minis with brown sugar make a great appetizer! They are easy to make and can easily be made ahead of time & they freeze well!
YIELD: 12 SERVINGS TOTAL TIME: 30 MINUTES PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
- 1 Package of Bacon (I used Pederson’s Natural Farms Bacon)
- 1 Package of pre-cooked breakfast sausage ( I used Applegate All Natural Breakfast Sausage) Feel free to use a sausage of your choice. I go with breakfast sausage for the added sweetness.
- 1/2 Cup Brown Sugar
- 1/4 teaspoon cayenne pepper (or to taste)
- Preheat oven to 425 degrees. Line a baking pan with foil.
- Cut each pre-cooked sausage link in half
- Cut Bacon into thirds. Wrap 1 piece of bacon around each sausage half and secure with a toothpick.
- Combine cayenne pepper and brown sugar and roll each sausage in the mixture. (Note: They can be frozen at this point)
- Place on prepared pans and bake for 10 minutes.
- Flip sausage and cook an additional 10 minutes or until bacon is crispy. (Add an extra 5 minutes if baking from frozen)
NOTE: You should not mix the brown sugar with the sausage ON the foil lined pan because the excess brown sugar may (it will, I promise you it will) burn. Rub the brown sugar on the smokies prior to putting them on the pan.
EASY MINI PIES
I love this simple easy recipe because of it’s versatility. You can be as creative or not with the fillings. I used this recipe with apples, peaches, and even berries.
PREP TIME: 20 MIN TOTAL TIME: 1 HR 15 MIN SERVINGS: 12
- 2 (2-count) packages Immaculate Ready to Bake Refrigerated Pie Crusts
- 4 cups or 2 (21-ounce) cans pie filling, any variety (Pictured is Pumpkin,I used Farmer’s Market Organic Pumpkin Pie Mix)
- 1 egg, whisked (I used Vital Farms Fresh Eggs)
- Preheat oven to 350°F. Grease 12 muffin cups with cooking spray.
- Roll out a single pie crust onto a flat surface. Using a large cookie cutter or any circular lid, cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups.
- Fill each cup until nearly full, about 1/4 cup, with pie filling.
- To go the extra mile you can use the remaining dough to create a top crust to cover each pie. ***To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the bottom crust. Cut a few small slits into the crust. Then using your fingers, gently press the top crust onto the bottom crust until they stick together and no gaps remain.***
- Or you can skip the aforementioned step all together and top with homemade whipped cream like I did, it just seems to take a little less time and tastes just as delicious in my opinion.
- Use a pastry brush to brush the tops of each pie with the whisked egg. Then bake 30 to 40 minutes, or until the crust is lightly golden and the filling begins to bubble.
- Remove from the oven and let cool for at least 15 minutes. Then very carefully with a knife, loosen the edges of each pie and gently lift out from the muffin tin.
- Serve immediately or cover and refrigerate.
I hope these recipes help to make your entertaining during football and the fast approaching holiday season just a little bit easier. For an added bonus I also have a GIVEAWAY for you!! You can win a $30 giftcard to Wheatsville!! To qualify make sure to head to my Instagram, FOLLOW me, and follow the listed rules. The winner will be announced on my Instagram story before tomorrow’s Monday Night Football game!!
Thank you for reading! Don’t forget to like, comment, and share!
Until next time Loves!
Disclaimer: This blog post is sponsored by Wheatsville Co-Op. I was provided with a giftcard to purchase the items listed in this blog. The opinions stated are my own. I truly enjoyed my experience with Wheatsville Co-Op. I am also a member of the Amazon Affiliates program. I do get a little kick-back if you purchase anything through the Amazon links provided anywhere on my site, you however, are not charged anything additional from this. Please use these links and help a sista out 🙂