Smokey Jalapeno Wontons

I’ve talked about the Alouette Smokey Jalapeno cheese before – I used it when I made shrimp and grits, using it. This stuff is good!

I was looking for something quick, and kind of snacky (Is that a word? If it isn’t, it should be!), for lunch. I decided to use some of the wontons I had on hand and I had just picked up some of the Alouette Smokey Jalapeno cheese – it seemed like a match made in heaven.

I was just making these for me, for lunch – but, they would make a perfect appetizer, if you wanted to make a bunch of them. I decided to make 6 wontons (but accidentally took 7 out of the pack – 7 it is!).

I put about a tsp of the cheese in each wonton.

I wasn’t quite sure how to close them up – the first one, I just folded over into a triangle, but wasn’t quite sold on it. Then I decided to pinch the corners together, kind of like crab rangoon appetizers that I’ve had at Chinese restaurants. To close them up, just put a little bit of water where I was punching the wontons together.

I could have fried them – but, I decided to do them in the oven. In order to make them a little crispy, I did spray them with avocado spray.

I baked them in a 400 degree oven, for 15 minutes, on parchment paper. They were perfectly crispy!

Even the bottom of them were browned, since my avocado spray went on a little heavier than intended and I made sure to rub the wontons on the overspray – getting avocado oil on the bottom.

This was super easy – and now I want to do it with different Alouette cheeses!!

Caramel Apple Pinwheels

I’ve mentioned the delicious seasonal spreadable cheeses from Alouette that I’ve found at Aldi. One of them, and perhaps my favorite, is the caramel apple flavor.

I decided to make a quick breakfast for my daughter this morning, using the spreadable cheese, apple and puff pastry – enter Caramel Apple Pinwheels.

No real recipe here – but, just take your thawed puff pastry and lay it out flat.

Spread some of the caramel apple spreadable cheese on top of the pastry.

I wanted to add some very thinly sliced apples to the pastry, so I used my mandolin to ensure that I got thin slices.

I added the apples on top of the caramel apple cheese spread and sprinkled with a little cinnamon.

Then rolled the pastry. This is why you want thinly sliced apples, so that it isn’t too difficult to roll up.

Then slice it into 9 rolls.

Bake in a 425 degree oven (my oven runs a little cooler, so you may want to do 400 degrees) for 23 minutes.

Once the pinwheels were done, I drizzled on some melted Trader Joe’s Cinnamon Bun Spread over top.


Apple and Pumpkin Spice Strudel

A week or so ago, I found the Pumpkin Spice Alouette Spreadable Cheese in my local Aldi. Since then, I’ve been trying to think of how I might use this cheese in recipe – did I want to try for something savory (the cheese is sweet on it’s own) or do a dessert of sweet dish.

This morning, I decided – sweet – and I wanted to pair it with apples. Yes, yes, I know – I’ve been on a huge apple kick lately – my oldest child reminded me of this – but, it is apple season, after all! I have no shame about it, at all!

I started by slicing 4 -5 small apples (I combined a couple honey crisp with whatever ‘baking apples’ that Walmart had on sale, in a bag, last week), thinly.

In a large bowl, I combined the apples with cinnamon, white sugar, brown sugar and flour.

After mixing well, I let the apple mixture sit while I prepped the rest of the strudel.

I used a store bought, refrigerated, pie crust. I just rolled it out on parchment paper, then added 2 tbsp of the Alouette Pumpkin Spice Spreadable Cheese to the center of the pie crust.

I topped the cheese, with the apple mixture.

Then, I closed up the strudel. You can do a full closure by just folding over the pie crust (and put a couple slits to vent the strudel) – or do what I did, and do small slices on either side of the apples and the overlap the slices, in the center.

I then topped the strudel with an egg wash and sprinkled on some sugar. I placed the strudel (with the parchment paper) onto a baking pan and baked in a 425 degree oven, for approximately 30 minutes. Once your pie crust is golden brown, you’ll know you’re good to go!

After removing the strudel from the oven, I let it sit for about 15 minutes. Then, I topped it with melted Cinnamon Bun Spread from Trader Joe’s.

Easy Apple and Pumpkin Spice Strudel

1 refrigerated pie crust
3-4 apples (sliced thin)
2 tbsp Pumpkin Spice Alouette Cheese
1/4 cup sugar (+ 1/2 tbsp for top of strudel)
1 tbsp brown sugar
1 1/2 tbsp all purpose flour
1/2 tbsp cinnamon
Juice of 1 small lemon (or 1/2 larger lemon)
2 tbsp Trader Joe’s Cinnamon Bun Spread

  • Slice apples thin
  • Mix apples with sugars, flour, cinnamon and lemon juice – set aside
  • Roll out room temperature pie crust
  • Put room temperature Pumpkin Spice Alouette Cheese onto middle of pie crust
  • Top Alouette Cheese with apple mixture
  • Close pie crust, as you wish (I did small slices on each side and tried to overlap them at the center – I left the ends open, for a more rustic appearance)
  • Brush top of strudel with an egg wash
  • Sprinkle sugar over top
  • Bake in 425 degree oven, for 30 minutes (or until the pie crust is golden brown)
  • In microwave, melt 2 tbsp of the Trader Joe’s Cinnamon Bun Spread and drizzle over top of strudel, prior to serving.

BBQ Pulled Pork Pizza

When making Brunswick Stew, I bought and cooked a 4.5 pound Boston Butt roast, so – clearly, I had leftovers. And, I still had some of Biz’s Skinny Pizza Dough from when I made my Blueberry Pizza. Having both of those things, I decided to make a pulled pork BBQ pizza.

I decided to keep the ingredients pretty simple: Biz’s Skinny Pizza Dough, pulled pork, Alouette Garlic and Herb spreadable cheese, Monterey Jack Cheese and Sweet Baby Ray’s Mustard BBQ sauce.

I rolled the dough out into something, loosely, resembling a circle. Then added the Alouette Garlic and Herb cheese as the base.

Then I added some of the pulled pork. It was cold, fresh from the fridge – no need to heat it up, since it is going into a very hot oven! Next, the pizza was topped with shredded Monterey Jack cheese. And, lastly, drizzled on some of the BBQ sauce.

I cooked it on parchment paper (on top of a pizza stone) in my oven, for 20 minutes, at 500 degrees.

Biz’s dough crisps up so well and really can hold a topping!

The savory flavor of the Alouette garlic and herb cheese, coupled with the tangy sweetness of the BBQ sauce was AMAZING!! So good!!

BBQ Pulled Pork Pizza

Biz’s Skinny Pizza Dough
Pulled Pork
Alouette Garlic and Herb Spreadable Cheese
Monterey Jack Cheese

  • Roll out the dough (doing it on parchment paper makes it easier to put it in and take it out of the oven)
  • Add Alouette Garlic and Herb cheese to the top of the dough
  • Top with pulled pork and Monterey Jack Cheese
  • Drizzle on the BBQ sauce
  • Cook for 20 minutes in 500 degree oven

** Note I didn’t measure anything when I was making this, so just kind of eyeball it, depending on how much dough you use.