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Fun Food Saturday: Nutella

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What’s not to like about Nutella? The Italian hazelnut-chocolate spread is good on just about everything. And although it’s not exactly the most nutritious way to get some protein into your diet, it’s not entirely the worst either. Lately we’ve been intrigued by Nutella recipes that step outside the usual “spread-some-on-bread” routine. Our interest was piqued by a list that Babble posted earlier in the week of 15 Nutella recipes. Nutella samosas made with wonton wrappers? Mmmm. Count us in.

We had already gotten into the spirit earlier this week with a Pumpkin Nutella Bread from Two Peas and Their Pod. Inspired, we started looking beyond Babble’s list and discovered that not only is World Nutella Day less than three months away, there’s a whole site dedicated to collecting recipes for that luminous holiday (on February 5).

So we started cooking with Nutella with renewed interest, and one of the first things to come out of our kitchen (much to the kids’ delight) was this Nutella and Banana Whole-Wheat Pizza from Artichoke Heart. The Nutella pizza is interesting because it’s sweet but it’s not too sweet – it can pass for a somewhat nutritious snack or a more wholesome dessert.

Then we decided to get a little creative and came up with our own kid-friendly snack: Nutella Peanut Butter Quesadillas. We like to call them Nutella-Dillas (pronounce the ‘dilla’ part like quesa-dilla). The idea is pretty simple – Spread a thin layer of peanut butter on one whole-grain tortilla; spread a thin layer of Nutella on another whole-grain tortilla, slap them together, and heat up the whole “quesadilla” in a pan. For whatever reason, this was the favorite of all of the Nutella recipes we tried and it seems to be extremely satisfying as an afternoon snack on a cool fall day.

Note: We have no connection whatsoever with Nutella; we just have a family full of people who like it. If you don’t like the idea of using Nutella from a jar you can always make your own chocolate hazelnut spread, at least according to this L.A. Times recipe. It’s a good way to control some of the sugar and fat — assuming you have hazelnuts and hazelnut oil on hand. After that, the sky’s the limit, from Banana Nutella Tempura to Chicken Enchiladas with Nutella Mole Poblano (Nutella mole?!?! Yowza!)

Fun Food Saturday: Because food should be fun.

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