Tuesday, February 22, 2011

Bacon Cheeseburger Empandas

Buttermilk Biscuits Grands
1 pound ground beef
1/4 cup finely chopped onion (opt)
6 slices crisp bacon diced
8 ounces of Velveeta cubed

Brown hamburger and onion. Drain. Cook bacon to crisp and dice. Cut cheese into a dice. Add bacon and cheese into hamburger mixture and stir until melted. Roll out Biscuits one at a time to a 5 inch circle. Fill with 1/4 cup meat mixture. Fold and press edges with fork to seal. Bake at 400* for 20 minutes until golden brown. Serve with a ketchup and mustard mixture.

Chicken Wing Dip

Um yea... if you like Hot Wings... this dip is a sure winner!

Super Simple, great for a quick family snack or even great for a pot luck take along!

2 cups shredded cooked chicken
1 pkg (8 ounce) pkg of cream cheese, diced
2 cups (8 ounces) of shredded cheddar cheese
1 cup ranch salad dressing
1/4 - 1/2 cup Louisiana-style hot sauce (I suggest starting off with the 1/4 c.. and adding more to your level of taste for hotness)

Met in slow cooker all of the ingredients. (in a hurry? do it stove top on LOW heat but stir continuously so not to burn cheese as it melts)
Serve with tortilla chips and celery sticks

Monday, February 21, 2011

Molton Lava Chocolate Cakes

1 1/4 stick butter
1 cup chocolate chips
1/2 cup all-purpose flour
1 1/2 cups pwd sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
OPTIONAL : 2 tablespoons coffee liqueur (Kahlua) OR 1 tsp. instant coffee powder

Preheat oven to 425 degrees F.  Spray 6 -6 ounce custard (ramekin) cups or cupcake tin. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total).  Add flour and sugar to chocolate/butter sauce.  Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined.  Divide the batter evenly among the each cups.  Place cups on top of a cookie sheet and bake for 10 minutes.  The edges should be firm but the center will be runny. I served mine inside the ramekins and drizzled hot fudge on the top for a finishing touch.

Four Cheese Manicotti with Meat Sauce

12 cooked according to box directions manicotti noodles, drained and cooled
1 pound of lean hamburger
1 sm onion diced
1 jar Newman's Own Four Cheese Marinara Sauce
2 tsp sugar
2 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder
2 cup shredded Mont Jack Cheese
1 carton of ricotta cheese
1/2 cup grated Parmesan cheese
1 egg

Cook Manicotti and drain. Brown Hamburger and onion and drain. Pour in jar of sauce, sugar, seasonings and simmer. Combine egg, ricotta, parm and Mont Jack Cheese in separate bowl. Using a piping bag, fill manicotti noodles with cheese mixture. Place in a greased 9x13 pan and top with meat sauce. Bake at 350* for 30 minutes. Serve with Garlic Bread

Wednesday, February 16, 2011

Mexican Lasagna

Tender Noodles, Creamy Goodness!
Mouth Watering Flavor!

2 pounds ground beef
1 small onion diced
1 can (16 ounces) black beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
3 tablespoons hot salsa
4 cups (16 ounces) shredded Colby-Monterrey Jack cheese
12 ounces cooked lasagna noodles or homemade lasagna noodles ( I use these)
1 jar (16 ounces) mild salsa
2 cups (16 ounces) sour cream
Toppings: Black olives, crushed tortilla chips, lettuce, sour cream, salsa, tomatoes, onions (all optional)

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.

Cook noodles and drain. Mix jar of salsa and sour cream (this is your sauce)

In a greased 13-in. x 9-in. baking dish, layer the noodles, sour cream sauce, meat mixture and  Sprinkle with 1 cup of cheese. Repeat layers until all ingredients are gone with the top layer being cheese. Bake 350* for 45 minutes uncovered. Top and serve!

Wednesday, February 9, 2011

Beer Battered Cod Nuggets

Homemade Beer Battered Cod Nuggets with a homemade tarter sauce and cornbread with a side of honey butter.

Dude!!! Yummy doesn't begin to describe!

Beer Batter:
12 oz beer
1 1/2 cup flour
1/2 tsp salt
1/2 tsp pepper

pour beer into large bowl, slowly sift and stir in flour salt and pepper.

Flour Mixture:
1 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp paprika

Mix well in a dish.

Using Cod, Tilapia or your favorite fish cut into chicken nugget sized peices and pat dry. (this is importaint for them to be dry)
Dredge fish nuggets into beer batter and then roll in flour.
Slip nuggets into a skillet with 1-2 inches of hot oil. Cook until deep golden brown, turning nuggets every few minutes for a total of about 8-10 minutes.

Homemade Tarter Sauce:
1 cup mayo
2 T ketchup
1 T mustard
1 T sweet Relish
salt and pepper to taste.

Mix well and serve with warm cod nuggets

Tuesday, February 8, 2011

Baked Potato Skins

Need I say more? Didn't think so!

Ok, so these were super simple to make. And way better than the stuff you can buy in the store. And you can even make them in several versions even a healthier version too!

Baked cleaned potatoes for 1 hour @ 350*. You can do this the day prior too! You can even use sweet potatoes.
Cut potatoes length wise and slight scoop out middle.
Salt and pepper to taste

When ready to bake:
Butter/Pam cooking spray the fleshy potato side and place face down on cookie sheet and re-bake @ 400* for 10 minutes. Remove from oven and place favorite toppings on and return to oven for 5 additional minutes.

Ready to top?
These are some fantastic options to try!
*Pulled pork, barbecue sauce and sliced scallions
*Crisp bacon, Shredded cheese
*Seasoned Taco meat, Salsa, Sour cream and shredded cheese
*Peach preserves mixed with yellow mustard, cubed ham and canned fried onions
*Sweet pickle relish, dill pickle spear, pickled peppers, yellow mustard, chopped onion and tomato, celery salt
*chili, diced onions, shredded cheddar and yellow mustard
* Shredded chicken, shredded cheese, diced onion
* Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream
* Sweet Potato Skin with Crumbled brie, toasted walnuts and a drizzle of maple syrup
*Broccoli, Cheddar Cheese and Onion
* Steamed Shrimp, Shredded Swiss cheese and scallions

Oh My Onion Rings

Super Simple. Super Delish!

Vegetable oil for frying
2 large sweet Vidalia Onions (CHILLED in fridge)
2 cups Evaporated milk or 2 cups Buttermilk (i use buttermilk) (CHILLED in fridge)
1 cup all purpose flour
1/2 tsp dried mustard
1/2 tsp cayenne pepper
1 ts paprika
Course salt

** Why Chill the onions and milk? because cold onions and milk brings a crispy onion ring!

Dipping Sauce: (its for the onion rings ... I know its good.. but if you don't put the spoon down and leave it alone, you wont have any left for the rings)

1  cup reduced fat sour cream or reg sour cream
1/2 cup bottle taco sauce
1 T chili powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin
Bottled hot sauce (to taste) I use Louisiana Hot Sauce

Heat one inch of vegetable oil in a large frying pan over medium high heat. Cut onions across into 1 inch rings and separate. Discard the outer layer of skin on your rings. Pour milk into a small deep bowl. Mix flour with seasonings in a dish. Dip individual rings in milk, then flour, then milk again and finally the flour mixture again. Fry in single layer in hot oil until golden brown and flip. Remove to brown paper bag or paper towel lined surface to drain. Salt while hot.

For the dipping sauce, combine all ingredients and stir.

Chunky Guacamole

I know what some of you are saying. Ewww. I don't like Guacamole. And before trying this recipe, I would have agreed with you. I don't care for the jar creamy type of green paste. But thought I would give this recipe a try. Whats the worst that can happen? I don't like it :)

4 ripe avocados (pits removed, and scoop out the flesh with a tablespoon)
1 Lime/Lemon, juiced
1/2 red onion, chopped fine
1 garlic clove, minced
2 sm roma tomatoes chopped fine (seeds removed prior)
Extra Virgin Olive Oil
Kosher salt/Sea Salt to taste
Ground Pepper to taste

Halve the avocados and remove pit. Scoop out the flesh with tablespoon into a mixing bowl and mash the avocados with a fork leaving them somewhat chunky. Add remaining ingredients, and fold everything together until gently mixed. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving. Serve with tortilla chips or grilled pita bread