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Steak Pinwheels

Steak Pinwheels

Ingredients
  • ¼ cup olive oil
  • Juice of 4 limes
  • 2 tablespoons garlic, minced
  • 2 cups cilantro, chopped
  • 3 flank steaks
  • Salt and pepper, to taste
  • 8 ounces goat cheese
  • ¼ cup milk

Download Recipe
  1. In a bowl, combine oil, lime juice, garlic, and cilantro. Season steak with salt and pepper, and place meat into the marinade, coating both sides evenly. Allow the steak to marinate in the refrigerator for 6-7 hours.
  2. Preheat oven to 350°F. Align the steaks on a rimmed baking sheet, and bake to desired temperature. (Exact cooking times will vary depending on the thickness of the steaks and personal preference.) Remove pan from the oven, and let cool.
  3. To make the cheese easier to spread, add the milk (a few drops at a time) to the crumbled cheese in a separate bowl, and mix to combine. Set aside.
  4. Cut the steak into thin strips, and align on a cookie sheet. Spread the cheese evenly onto each strip, and begin rolling the steak around the cheese to create the pinwheel shape. Use toothpicks to keep the steak in place. Top with sprigs of fresh cilantro, and serve with additional cheese.
Filet with Fresh Bruschetta

Filet with Fresh Bruschetta

Ingredients
  • 3 filets
  • Salt and pepper, to taste
  • 4 large tomatoes, diced
  • 2 jalapeños, diced
  • 1 large onion, diced
  • 3 tablespoons garlic, minced
  • 2 cups cilantro, chopped
  • Juice of 4 limes
  • ½ cup Italian dressing

Download Recipe
  1. Preheat oven to 350°F. Season the filet with salt and pepper, and bake to desired temperature. (Exact cooking times will vary depending on the thickness of the steaks and personal preference.) Remove pan from the oven, and let cool.
  2. In a large serving bowl, mix tomatoes, jalapeños, onions, garlic, and cilantro, stirring to combine well.
  3. Squeeze the lime juice over the diced vegetable mixture, and then drizzle the Italian dressing, stirring well after each addition. Season the bruschetta with salt and pepper to taste. (For a more intense flavor, increase the quantity of Italian dressing.)
  4. Dice the cooled filet into bite-sized pieces, and fold into the bruschetta. Serve the bruschetta with slices of baguette or crackers.
Meatball Biscuits

Meatball Biscuits

Ingredients
  • 1 pound ground beef
  • ¼ cup fine dry bread crumbs (soaked in ½ c. milk)
  • ⅓ cup, plus 2 tablespoons Parmesan cheese, grated
  • ¼ cup parsley, chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 large eggs
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cans homestyle biscuits, with layers
  • 2-3 slices provolone cheese
  • Marinara sauce, for dipping

Download Recipe
  1. Preheat oven to 375°F, and line a rimmed sheet pan with parchment paper.
  2. Add ground beef to a mixing bowl. Sprinkle bread crumbs, grated cheese, parsley, and garlic over the meat. In a separate bowl, beat only one egg, add salt, pepper, oregano and onion powder. Pour the egg mixture over the meat, and mix the ingredients with clean hands or a spatula just until evenly blended. Don’t overmix.
  3. Roll meat into balls less than 1 inch in size, and place on the lined sheet pan. Bake for 15 minutes, and set aside to cool slightly.
  4. Prep the biscuit dough by separating the individual layers. Then wrap one layer of biscuit around a cooked meatball and a piece of cheese, covering entirely and pinching together the ends to seal. Repeat with the remaining meatballs, and place them onto the prepared baking sheet.
  5. Beat the remaining egg in a small bowl, and brush onto top of biscuits before sprinkling with Parmesan cheese. Bake in oven for 12-15 minutes, until the dough turns a golden brown. Serve with warmed marinara sauce.
Lamb Meatballs with Mint Pesto

Lamb Meatballs with Mint Pesto

For the Mint Pesto
  • 2 cups mint leaves
  • ½ cup flat-leaf parsley
  • 4 cloves garlic, minced
  • Zest and juice of 1 whole lemon
  • 1 teaspoon salt
  • 4 tablespoons olive oil

For the Meatballs
  • 1 pound ground lamb
  • ½ cup onion, finely chopped
  • 2 tablespoons of the mint pesto, plus remainder for dipping sauce
  • 1 teaspoon salt
  • 3 tablespoons plus 1 teaspoon black pepper
  • 3 tablespoons plain bread crumbs
  • ¼ cup feta cheese crumbles


Download Recipe
  1. In a food processor, combine the mint, parsley, garlic, lemon zest and juice, and salt. With the processor still running, slowly drizzle in the olive oil until mixture is smooth and emulsified. Transfer to a small bowl, and refrigerate until ready to use.
  2. In a large bowl, combine the lamb, onions, mint pesto, salt, pepper, bread crumbs, and feta cheese, mixing well. Cover with plastic wrap, and refrigerate for 1 hour to let flavors develop.
  3. Preheat oven to 375°F, and line a rimmed sheet pan with parchment paper.
  4. Roll meat into balls less than 1 inch in size, and place on the lined sheet pan. Bake for 15 minutes, and serve warm with the rest of the mint pesto as dipping sauce.
Fried Mashed Potato Bites

Fried Mashed Potato Bites

For the Mashed Potatoes
  • 2 pounds potatoes, peeled and quartered
  • 1 tablespoon salt
  • ½ cup milk
  • 4 teaspoons butter
  • 3 cloves garlic, crushed
  • 3 ounces cheddar cheese, shredded


For the Breading
  • 2 eggs
  • 1½ cups panko bread crumbs
  • Oil, for frying

Download Recipe
  1. In a large saucepan, add potatoes and salt, and cover with water. Bring to a boil over medium-high heat, and cook potatoes until tender. Remove from heat, and drain water.
  2. In a separate saucepan over medium heat, combine milk, butter, and garlic, and cook until simmering. Remove from heat.
  3. Using an electric beater or potato masher, slowly blend the potatoes with the garlic-cream mixture until the potatoes are mashed and smooth. Fold in cheddar cheese, and stir to combine. Refrigerate mashed potatoes for 1 hour to cool.
  4. Prep your work station for frying: lightly beat the eggs in a bowl, and spread bread crumbs on a plate. In a shallow frying pan, heat oil to 375°F.
  5. Using a spoon, form the cooled mashed potatoes into 1-inch balls. Dip each ball into the eggs, and then roll onto bread crumbs until completely covered. Fry the potato balls (a few at a time) for 2-3 minutes, flipping halfway through so that the crust turns golden brown on both sides. Serve warm.
Sweet Potato Bites with Brie and Pear

Sweet Potato Bites with Brie and Pear

Ingredients
  • 4 sweet potatoes, peeled
  • 2 tablespoons olive oil
  • 2 pears, peeled
  • 2 tablespoons brown sugar
  • Brie wedge

Download Recipe
  1. Preheat oven to 375°F.
  2. Cut the sweet potatoes into slices about 1 inch thick. Gently puncture each potato bite twice with a fork, and place in a single layer onto a cookie sheet. Brush both sides with oil, and bake for 25-30 minutes, flipping halfway through when the potatoes begin to brown. Using a 1½-inch circle cutter, trim each slice into round bites, discarding the excess potato.
  3. Cut pears into thin, small slices, and place them on top of the sweet potatoes. Sprinkle with brown sugar, and bake for an additional 10 minutes
  4. Slice Brie into small wedges, and stack on top of the sweet potatoes and pears. Broil for 2 minutes before removing the baking sheet from the oven. Serve warm.
Mac & Cheese Egg Rolls

Mac & Cheese Egg Rolls

Ingredients
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1½ cups milk
  • 1 (4-ounce) can chopped jalapeño peppers
  • 4 ounces cream cheese
  • 4 ounces sharp cheddar cheese
  • 8 ounces elbow macaroni noodles, cooked
  • Salt and pepper, to taste
  • 8 egg roll wrappers
  • Oil, for frying

Download Recipe
  1. In a saucepan over medium-low heat, melt butter, and add flour. Cook, stirring continually, until smooth and bubbly. Add milk, jalapeño peppers, cream cheese, and cheddar cheese to the butter mixture, and stir until cheese melts. Remove from heat, and mix in cooked noodles. Salt and pepper to taste.
  2. Spread egg roll wrappers out on your work station, and spoon about ¼ cup of the macaroni and cheese onto the center of each wrapper. Dampen the perimeter of each wrapper with water, and roll up according to package directions. Cover with a damp paper towel until ready to fry.
  3. In a shallow frying pan, heat oil to 375°F. Fry egg rolls (a few at a time) until well browned, about 4 minutes. Drain on paper-towel-lined plate. Cut egg rolls in half, and serve warm.
Mac & Cheese Bites with Feta and Kale

Mac & Cheese Bites with Feta and Kale

Ingredients
  • 1 tablespoon butter
  • 1 tablespoon white flour
  • 1 garlic clove, minced
  • 1 cup skim milk
  • 3 ounces shredded mozzarella cheese
  • 1 egg
  • 1 egg white
  • 4 cups vegetable or whole wheat macaroni, cooked
  • 10 ounces kale, chopped
  • Salt and pepper, to taste
  • 8 ounces crumbled feta cheese

Download Recipe
  1. Preheat oven to 400°F.
  2. In a saucepan over medium-low heat, melt butter, and whisk in flour until it is fully incorporated. Stir in the garlic and milk, and raise the temperature to bring the mixture to just under a boil. Whisk in mozzarella to make a cheese sauce, and stir until cheese melts. Remove from heat, and stir in the egg and egg white.
  3. In a large bowl, combine pasta and kale with the cheese sauce, and mix well. Salt and pepper to taste, and gently fold in feta cheese crumbles.
  4. Lightly mist muffin tins with cooking spray, and spoon the mac and cheese mixture evenly into the tins. Bake for 10-15 minutes, until the tops begin to brown.
  5. Remove from the oven, and allow the macaroni cups to cool for at least 5 minutes before removing from the tin. Serve warm.
Avocado Wontons

Avocado Wontons

Ingredients
  • 2 avocados, mashed
  • 8 ounces cream cheese, softened
  • ⅓ cup cilantro, chopped
  • ⅓ cup green onions, chopped
  • 24-30 wonton wrappers
  • ¼ cup olive oil
  • 1 cup pico de gallo, for serving

Download Recipe
  1. Preheat oven to 400°F. Line a baking sheet with foil, and spray generously with cooking spray.
  2. In a large bowl, combine avocados, cream cheese, cilantro, and green onions. Mix together with an electric mixer until all ingredients are incorporated.
  3. Unfold the wonton wrappers on your work station so they are lying flat, and place about 2 tablespoons of the avocado mixture in the center of each wonton. Dampen the perimeter of each wrapper with water before folding it over and pinching together the sides. Continue the process until all avocado mixture is used.
  4. Lightly brush olive oil over both sides of each wonton, and place on prepared baking sheet. Bake until tops start to brown, about 8-10 minutes. Flip each wonton over, and bake another 8-10 minutes.
  5. Allow to cool slightly before serving, and serve with pico de gallo.
Creamy Avocado Roll-Ups

Creamy Avocado Roll-Ups

Ingredients
  • 3 English cucumbers
  • 3 ripe avocados
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup capers
  • ½ teaspoon sea salt
  • Freshly ground pepper
  • 3 tablespoons fresh parsley
  • 3 tablespoons fresh dill

Download Recipe
  1. Cut each cucumber in half lengthwise. Using a mandoline, slice the cucumbers into long, thin slices.
  2. Cut avocados in half, discarding the skin and pit. In a large bowl, mush the avocado until you get a slightly clumpy consistency. Add lemon juice, and mix until combined. Fold in capers, sea salt, pepper, parsley, and dill.
  3. Lay the cucumber slices flat, and add a few spoonfuls of the avocado mixture. Begin rolling the cucumber, being careful to not squeeze out the avocado mixture (add more avocado spread, as needed). Use a toothpick to hold the roll-up together, and sprinkle with a little salt.
  4. Continue this process until all the avocado mixture is used, and serve immediately.
Vegetarian BBQ Cauliflower Bites

Vegetarian BBQ Cauliflower Bites

Ingredients
  • 1 head of cauliflower, cut into florets
  • 1 cup all-purpose flour
  • 2 cup unseasoned bread crumbs
  • 3 large eggs, beaten
  • Salt and pepper
  • 1 cup barbecue sauce
  • ½ cup light brown sugar
  • ¼ cup lime juice
  • 2 cloves garlic, minced

Download Recipe
  1. Preheat the oven to 375°F.
  2. In a large bowl, combine the cauliflower and flour, and toss until cauliflower is coated.
  3. In a small bowl, add in bread crumbs, and in another bowl whisk eggs and 2 tablespoons water. Dip the cauliflower in the egg mixture, and then in the bread crumbs until fully coated. Place on a parchment-lined baking sheet, and season generously with salt and pepper.
  4. Bake the cauliflower until golden brown, about 20-25 minutes.
  5. While the cauliflower is baking, combine the barbecue sauce, brown sugar, lime juice, and garlic, and warm over low heat.
  6. Coat the baked cauliflower nuggets in the sauce, and serve.
Vegetarian Inside Out Casseroles

Vegetarian Inside Out Casseroles

Ingredients
  • 18 jumbo pasta shells
  • ½ pound vegetarian salami, thinly sliced
  • 4 cups romaine lettuce, chopped
  • 1 cup Roma tomatoes, chopped
  • ¾ cup cucumber, seeded and chopped
  • ¾ cup red onion, chopped
  • ½ cup balsamic vinaigrette salad dressing
  • Parmesan cheese, for garnish

Download Recipe
  1. Bring a large pot of lightly salted water to a boil. Add pasta shells, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain, and rinse with cold water until chilled.
  2. Combine salami, lettuce, tomatoes, cucumbers, and onions in a large bowl. Mix well to ensure even distribution of ingredients. Pour balsamic vinaigrette dressing over salad, and toss to coat.
  3. Assemble pasta shells onto a serving platter, and spoon the salad mixture evenly into each shell. Sprinkle with Parmesan cheese, and serve.
Chicken Potpie Casserole Bites

Chicken Potpie Casserole Bites

Ingredients
  • 1 (8-ounce) package cream cheese, softened
  • 2 egg whites
  • ½ teaspoon dried thyme
  • ⅛ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¾ cup petite peas
  • 1 carrot, finely grated
  • 2 cups chicken, cooked and finely chopped
  • 3 packages frozen phyllo cups
  • ¼ cup grated Parmesan cheese
  • 1 package frozen puff pastry, thawed

Download Recipe
  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk together cream cheese, egg whites, thyme, paprika, salt, and pepper. Add peas, carrots, and chicken, mixing well to combine.
  3. Arrange the phyllo cups on a rimmed baking sheet, and spoon about 1 teaspoon of the potpie filling into each cup. Sprinkle with Parmesan, and bake for 15 minutes.
  4. To prepare the tops, roll out the puff pastry according to package directions. Use a 1-inch round cookie cutter to cut circles, and bake them on a baking sheet at 350°F for 15 minutes.
  5. Set one baked round over each miniature potpie, and serve warm.
Chicken Cordon Bleu Bites

Chicken Cordon Bleu Bites

For the Chicken
  • ½ cup vegetable oil
  • 2 boneless chicken breast cutlets, about 8 oz. each
  • 1 cup flour
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon garlic salt
  • 1 cup unsweetened almond milk
  • 1½ cups bread crumbs
  • 4 slices Swiss cheese, cut into 1-inch squares
  • 4 slices cooked ham, cut into 1-inch squares


For the Sauce
  • 1½ tablespoons unsalted butter
  • 2 tablespoons flour
  • 1½ cups milk
  • 2 tablespoons Dijon mustard

Download Recipe
  1. Heat up the oil in a large pan on medium heat.
  2. Add in the flour, seasoning, and garlic salt to a large bowl, then cut the chicken breasts into bite-sized pieces.
  3. Dip each chicken piece into the milk to coat, and then place in the bowl with the flour mixture. Cover it until is well coated. Then roll in the bread crumbs.
  4. Place the chicken in the hot oil for approximately 7-9 minutes on each side, until cooked through. Then drain the oil, and place the bites back in the pan.
  5. Top each piece of chicken with a square of Swiss cheese, two pieces of ham, and another square of cheese, and then allow the cheese to melt.
  6. Melt the butter in a small saucepan over medium heat. Add in the flour, and cook for 1-2 minutes.
  7. Add half the milk, and whisk until blended. Add remaining milk and mustard.
  8. Cook for 3 minutes, stirring constantly, until thickened. Serve as a dipping sauce.
Gluten-Free Pepperoni Pizza Tots

Gluten-Free Pepperoni Pizza Tots

Ingredients
  • 2 pounds cauliflower, cut into florets
  • ⅓ cup gluten-free flour
  • 1 tablespoon dried Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 8 slices pepperoni, diced
  • 2 large eggs
  • Marinara sauce, for dipping

Download Recipe
  1. Place 6 cups water in a large pan, and bring to a boil. Add in the cauliflower, and allow to simmer for 4 minutes.
  2. Drain, and let cool completely. Finely dice the cauliflower, but be careful not to overchop to avoid making a paste.
  3. Add together the diced cauliflower, flour, spices, and pepperoni to a large bowl. Then add in the eggs, and combine until fully incorporated.
  4. Line a baking sheet with parchment. Scoop out a large spoonful of the mixture, form into a tater tot shape, and place on the sheet. Repeat until mixture is all used.
  5. Bake the tots at 350°F for 40–45 minutes, and serve with marinara sauce.
Gluten-Free Shrimp Salad Slices

Gluten-Free Shrimp Salad Slices

Ingredients
  • ¾ pound cooked shrimp, peeled and chopped
  • 1 celery stalk, chopped
  • 1 tablespoon chopped red onion
  • 2 tablespoons mayonnaise
  • Salt and pepper
  • 30 thin cucumber slices
  • Parsley, chopped (optional)

Download Recipe
  1. In a large bowl, combine the chopped shrimp, celery, onions, mayonnaise, Greek yogurt, and salt and pepper.
  2. Place the cucumber slices evenly on a platter, season with a pinch of salt, and then top each slice with a tablespoon of the salad.
  3. Sprinkle on parsley for garnish, if desired.

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Posted in Issue 81 Vol 2, Special on Dec 29, 2016