Tuesday, March 26, 2013

Jamie's French Dip Burgers Recipe


I've had a slight obsession with french dip lately, and I've been trying to think of a way to make french dip with a twist... and so I did, and I feel like a culinary genius because everyone LOVED it!  Super success with this recipe :)

INGREDIENTS:

1 lb. ground beef
2 tbsp. worcestershire sauce
1 egg
1/4 cup parmesan cheese
1/4 cup shredded swiss cheese, plus more for topping
garlic powder
black pepper
8 slices roast beef lunch meat
buns

For the Au Jus:
1 can beef broth
1 can condensed french onion soup


DIRECTIONS:

-Preheat the oven to a broil.
-In a small bowl, mix together the ground beef, worcestershire sauce, egg, parm, and swiss.  Sprinkle with garlic powder and black pepper.   Form into four patties.
-In a large skillet, heat up a couple tbsp. of olive oil.  Cook the burgers on medium heat, about 5 minutes each side or until cooked thoroughly.
-Meanwhile, in a small saucepan, combine the beef broth and french onion soup.  Heat on low until the burgers are done. 
-Broil the buns for a minute or two until they are golden brown.  Put the finished burgers on top of the bottom bun, put 2 pieces of roast beef on each burger, and sprinkle with swiss cheese.  Broil the burger for about a minute until the cheese is melted.
-Serve with the au jus, and prepare to be amazed!

ENJOY!!

Sunday, March 24, 2013

Baked General Tso Chicken Recipe


All I gotta say is CAUTION: SPICY!!!  I loveeee this new dish. Chinese has always been my fave, but the recipes always looked wayyy too complicated.  This did take a LOT of time, but it was totallyyy worth it.

INGREDIENTS:

For the chicken:

2 lbs. chicken breasts, cut into small pieces
1 egg + 2 tbsp. water for egg wash
1 cup flour
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
3 tbsp. ground ginger
2 tsp. salt
olive oil

For the sauce:

4 tbsp. soy sauce
4 tbsp. rice vinegar
1/4 cup water
2 tbsp. sesame oil
2 tbsp. sriracha hot chili sauce (if you don't want yours so hot you can cut back here)
1/2 tsp. salt
2 tsp. corn starch
3 cloves minced garlic
1 tbsp. ground ginger

1 cup sugar
1/4 cup water

DIRECTIONS:

-Preheat oven to 375.
-Whisk together the egg and 2 tbsp. water to make your egg wash.
-In a small bowl, mix together the flour, black pepper, cayenne pepper, ginger, and salt.
-Start your chicken pieces in the egg wash, dredge in the flour mixture, and place on a greased baking sheet.  Repeat until all chicken pieces are finished.  Sprinkle olive oil over the top of the chicken.  Bake for 25-30 minutes, flipping over halfway through.
-In a medium bowl, combine all of the sauce ingredients (besides the sugar & water).  Set aside.
-In a medium saucepan, bring the sugar and 1/4 cup water to a boil.  Watch constantly until it turns into a light brown, almost caramel color.  Remove from heat.
-Give the sauce mixture one last stir making sure the corn starch is dissolved, then pour into the saucepan. *Be very careful at this stage, it bubbles up when you add it to the pan.*  Stir the sauce until its smooth (When I poured it, there were caramel-like lumps on the bottom, if this happens just keep stirring and it dissolves).
-Mix together the chicken pieces and the sauce.  Serve over white rice.

ENJOY!!


Friday, March 22, 2013

Bacon Cheseburger Pie Recipe


If you love bacon cheeseburgers, you'll love this!  You can even drizzle some ketchup and mustard on top of it and add some pickle slices... mmmmm!

INGREDIENTS:

1 cup + 2 tbsp. bisquik
1/4 cup milk
1 lb. ground beef or turkey
1/2 large onion, chopped
2 cloves minced garlic
1 tbsp. worcestershire sauce
1/2 tsp. salt
1/4 tsp.black pepper
1-14 1/2 oz. can diced tomatoes (I only used half, and it was still overly tomatoey-I'm not a fan of them)
2 eggs, beaten
2 cups shredded cheese (I used a mixture of cheddar & mozzarella to get 2 cups, but use any cheese of your choice)
Cooked bacon strips, broken into pieces (the more the merrier!!)

DIRECTIONS:

-Preheat oven to 375.
-Combine 1 cup bisquik and the milk, stir until soft ball forms.  Knead about 5 times.  Place on a floured surface and roll out until flat and big enough to fit pie pan.  Press the crust into a greased pie pan, trimming the edges if there is any extra.
-Cook ground meat until brown with the onion and garlic; drain.  Stir in worcestershire sauce, salt, pepper, and the remaining 2 tbsp. bisquik.  Pour into crust.
-Pour your desired amount of diced tomatoes over the meat mixture.
-Stir together the eggs and cheese, pour over the tomatoes.
-Bake for 30 to 35 minutes or until you insert a toothpick and it comes out clean-but after about 20 minutes, take the pie out and sprinkle with cooked bacon pieces and lightly press into the cheese.  (If you put the bacon on in the beginning it will get overcooked and be too crunchy.)

ENJOY!!

Wednesday, March 20, 2013

Pizza Critters Recipe


Babe came home the other day with a brand new deep fryer, my first very own one :)  I was trying to think of what the hell to make, and this is the delicious result! I decided to call them pizza critters because to me they look like little critters curled up in a ball!

INGREDIENTS:

4 cans of biscuits (40 total)
1-15 oz. can pizza sauce
1-8 oz. package shredded mozzarella cheese (equals 2 cups)
1 package pepperoni slices
parmesan cheese
garlic powder

DIRECTIONS:

-Preheat your deep fryer to 300 (or if you don't have one, heat veggie oil in a large pan).
-Cut the pepperonis into small chunks.  
-In a small bowl, combine the pizza sauce, mozzarella cheese, and pepperonis.  Sprinkle with a bit of garlic powder.
-Flatten out each biscuit and put a scoop of the pizza mixture in the middle.  Fold in the edge of the biscuit to form a ball.  Repeat with remaining biscuits.
-Fry the pizza balls in batches of 5 or 6 (or smaller if using a pan), about 2-3 minutes on each side or until golden brown.  Once done, let the "pizza critters" dry on a paper towel lined cookie sheet and sprinkle with parmesan cheese.  
-Serve with pizza sauce or ranch dressing, it's delicioussssssss!

ENJOY!!



Monday, March 18, 2013

No Bake Hot Fudge Peanut Butter Pie Recipe


This pie has a yummy, whipped, airy filling, built on an oreo pie crust, topped with a layer of hot fudgey goodness... and you don't even have to bake it!  This will be my go-to pie recipe in the summer for sure.

INGREDIENTS:

1 oreo pie crust (store bought)
1 cup creamy peanut butter, plus 2 tbsp. for drizzling on top
1-8 oz. package cream cheese
1/2 cup sugar
12 oz. whipped topping
1-11 3/4 oz. jar hot fudge ice cream topping, reserving 2 tbsp. to drizzle on top

DIRECTIONS:

-Beat together peanut butter, cream cheese, and sugar.  Fold in 3 cups of the whipped topping.  Scoop mixture into the pie crust, using a spatula to smooth to the edges.
-Setting aside the 2 tbsp. of the hot fudge, place the jar in the microwave and heat for about 30 seconds until it gets loose enough to pour.  Spread the hot fudge across the peanut butter.  Refrigerate for about 10 minutes until the hot fudge sets.
-Spread remaining whipped topping across the top of the pie.  Put the 2 tbsp. of hot fudge remaining in a ziplock bag, cut a small hole in the corner of the bag, and drizzle over the pie.  Repeat with 2 tbsp. peanut butter.
-Chill pie for about another half hour until firm.

 XOXO



Sunday, March 17, 2013

Cheesy Chicken Ranch Lasagna Recipe


This, my friends, is a recipe that needs no description... I just can't describe it's deliciousness... Even these leftovers I'm eating right now are just as good as it was fresh!  Let me tell you this first, the "ranch" part of it is the ranch seasoning packet, not the ranch dressing in the bottle.  I told my boyfriend what I planned on making for dinner and he was grossed out because he thought it had the ranch dressing in it... but it doesn't, and he LOVES this.

INGREDIENTS:

2 lbs. chicken, cooked and shredded (I used 2 giant chicken breasts about a pound each), makes about 3 cups
2-12 oz. cans evaporated milk
1-1 oz. package ranch dressing & seasoning mix
9 lasagna noodles, cooked
2 cups freshly shredded colby jack cheese
1 1/2 cups shredded mozzarella cheese
black pepper

DIRECTIONS:

-Preheat oven to 350.
-Combine the evaporated milk and ranch seasoning mix in a medium saucepan.  Sprinkle with black pepper.  Heat over low heat, stirring until the seasoning mix is dissolved.  Simmer for about 25 minutes, stirring frequently.  Sauce will slightly thicken.
-In a greased 9"x13" baking dish, start your layers.  Keep in mind there will be three layers so try to portion your ingredients evenly.  Begin with 3 lasagna noodles, sprinkle a layer of chicken over the noodles, pour sauce over the chicken, and lastly top the layer with a mixture of the cheeses.  Repeat this process 2 more times, topping the last layer with any remaining cheese.  If there is any sauce left over, just pour it around the edges of the dish.
-Bake for 40 minutes until the top is bubbly and golden brown.

YUMMMMMM, ENJOY!!

Friday, March 15, 2013

Garlic Butter Ritz Cracker Crusted Mac N' Cheesies Recipe


If you can't tell by now that mac n cheese is my favorite food, you're crazy.  I made these last night, trying to invent some new way to make mac n cheese.  I came across these cute little mini pie dishes I bought on clearance and decided to bake it in those!  Then, last minute, I found garlic butter Ritz crackers and thought that would be awesome to bake on top... yep, I was right ;)

INGREDIENTS:

1/2 lb. elbow noodles
1 can cream of chicken
milk (enough to fill the empty cream of chicken can with milk, thats how I measured it!)
1-8 oz. block of colby jack cheese, shredded
1-8 oz. block of mild cheddar cheese, shredded
1/4 tsp. onion powder
1/4 tsp. garlic powder
black pepper
about 10 garlic butter flavored Ritz crackers, crushed by hand or with food processor
1 tbsp. butter

DIRECTIONS:

-Preheat oven to 375.
-In a medium saucepan, boil water and cook noodles as directed, drain and return to pan.
-In a small saucepan, whisk together the cream of chicken and milk, heat thoroughly then combine with noodles.
-Mix in about half cup each of the colby jack and mild cheddar cheese in with the noodles.
-Stir in the onion powder, garlic powder, and a sprinkle of black pepper.
-Scoop out the noodle mixture into the mini dishes, greased (or make one big one in a casserole dish)
-Top the mac n cheese dishes with the remaining cheeses. Bake for 10 minutes.
-While the mac is baking, melt the butter in a small skillet.  Add the cracker crumbs, stir and cook until golden brown.  Sprinkle the crumbs on top of the mac n cheese and bake for 5 more minutes.

ENJOY!!

Tuesday, March 12, 2013

Slow Cooker Hawaiian BBQ Beef


I came across a recipe like this with chicken, and originally planned on making it that way, but when I went to the freezer this morning I realized all we had was beef.  Womp Womp Womp... Soooo I tried beef... and it was surprisingly delicious!  Easy peasy, and who doesn't love dinner all ready when you walk in the door!?

INGREDIENTS:

2 lbs. stew beef (or any other kind of beef, cubed; it can even be frozen, I put mine in the slow cooker right from the freezer)
2-20 oz. cans pineapple chunks
1-28 oz. bottle of Honey BBQ sauce
cooked white rice to serve with

DIRECTIONS:

-In a slow cooker, mix in the beef, BBQ sauce, and pineapples, draining the juices out of only one can.
-Cook on low for 6-8 hours.
-Serve over white rice and drizzle with soy sauce.

ENJOY!!

Saturday, March 9, 2013

Easy As Hell Homemade Sloppy Joes Recipe


I grew up hating sloppy joes... I don't know why, perhaps the fact that Manwich had chunks of veggies (which I hated)... I've adapted to it and I can tolerate it now, but it's still not my fave.  So, I decided to wing it and make my own.  YUMMM

INGREDIENTS:

1 lb. ground beef
1 tbsp. olive oil
1/2 cup finely chopped onion
1 cup ketchup
1/2 cup BBQ sauce
2 tbsp. hot sauce
2 tbsp. worcestershire sauce
1/2 cup tomato paste
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
cumin
crushed red pepper
chili powder
hamburger buns
cheese slices

DIRECTIONS:

-In a large skillet, heat olive oil, onions, and ground beef until meat is cooked thoroughly.
-Add the ketchup, BBQ sauce, hot sauce, and worcestershire sauce and stir.
-Stir in the garlic powder, cayenne pepper, and black pepper, then a big sprinkle each of cumin, crushed red pepper, and chili powder. Heat for about 5 minutes and let the flavors mix in the meat.
-Mix in the tomato paste and heat for a few more minutes.  This is going to give it that last little bit of tomato flavor it needs, and it will also help keep the meat sort of together.
-Preheat the oven to broil, and broil the buns until just golden brown.  Add a slice of cheese on the tops of the buns, and broil for another minute or two until the cheese is melty and bubbly.
-Make some giant sloppy joes, grab lots of napkins and maybe a fork, and ENJOY!!

Thursday, March 7, 2013

Italian Fiesta Chicken & Pasta Recipe


I feel like I say this with every new recipe I make, but this time I'm for realz... this is seriously my new favorite dish!  Seems complex, but it's really quite simple.  I already can't wait to make it again!

INGREDIENTS:

1 lb. chicken tenderloins
1/2 lb. pasta (such as rotini or shells)
1-6 oz. can tomato paste
1/2 cup chopped onion
2 cups water
2 chicken bouillon granule cubes
2 tsp. paprika
olive oil
1 bay leaf
1 tsp. italian seasoning
1/4 cup flour
1/4 cup parmesan cheese, plus more to sprinkle on top
1/4 tsp oregano
1 tbsp. butter
3 tbsp. italian dressing
salt
garlic salt

DIRECTIONS:

-In a medium saucepan, start to boil water and cook noodles.
-In a small saucepan, saute onion with about 1 tbsp. olive oil and 1 tsp. paprika until onions tender.  Stir in water, tomato paste, bay leaf, bouillon cubes, and italian seasoning.  Bring to a boil; reduce heat and simmer uncovered for about 10 minutes.
-In a large resealable plastic bag, combine flour, parmesan cheese, a dash of salt & garlic salt, oregano, and 1 tsp. paprika.  Add chicken; seal bag and shake until chicken tenderloins are coated thoroughly.
-In a large skillet, heat about 2 tbsp. olive oil.  Add chicken, cooking about 3 minutes on each side until cooked thoroughly and golden brown on the outside.
[You can't say that doesn't look good as HELL...]
-When pasta is thoroughly cooked, drain and return to pan.  Mix butter, italian dressing, and a couple good dashes of garlic salt until butter is fully melted.
-Mix in 1 cup of the tomato sauce with the noodles.
-Serve remaining sauce over chicken alongside the fantastically delicious noodles, sprinkle with parmesan cheese, and enjoy!

ENJOY!!

Monday, March 4, 2013

Pulled Pork Sliders with Homemade BBQ Sauce and Fried Onion Straws Recipe


I wanted to do something delicious yet simple for lazy Sunday.  I instantly thought of the slow cooker, then I remembered my hubby saying he wanted pork.  Pulled pork?? Too simple.  Pulled pork cooking in my own homemade BBQ sauce?  Now that's more like it :)  Topped with homemade onion straws?? EVEN BETTER!

INGREDIENTS:

Pulled Pork & BBQ Sauce
1 pork roast, boneless
slider buns
1-24 oz. bottle of ketchup
6 tbsp. brown sugar
6 tbsp. white sugar
1/2 tbsp. black pepper
1/2 tbsp. ground mustard
1/4 cup chopped onion
2 cloves garlic, freshly minced
sea salt

Fried Onion Straws
1 large white onion
2 cups buttermilk (or 2 cups milk & 2 tbsp. white vinegar instead)
2 cups flour
1 1/2 quarts canola oil
salt
pepper
cayenne pepper


DIRECTIONS:

Pulled Pork with BBQ Sauce
-In a large saucepan, dump out the entire bottle of ketchup, then fill bottle with water, shake, and dump all of water in the saucepan.
-Combine remaining ingredients and simmer on low heat for an hour. 
-In the slow cooker, put in the pork roast and top with all of the BBQ sauce.  Cook on low heat for 6 to 8 hours.  
-With forks, shred the pork.  Serve on slider buns topped with fried onion straws (recipe below).

Fried Onion Straws
-Slice onion thinly, putting slices in a casserole dish.  Pour the buttermilk over the onions & let the onions soak for about an hour.
-In a deep pan (or deep fryer), heat canola oil to 375 degrees using a candy thermometer. 
-In a shallow dish, mix flour with salt, pepper, and a sprinkle of cayenne pepper.
-When the oil reaches about 300 degrees, start dipping the onions into the flour.  Once the oil is at the designated temperature, drop the onions into the oil, stirring with a metal fork or spoon to seperate.  Cook for about 3 minutes, keep an eye on them because they cook really fast. 
-Once the onions are golden brown, put on a paper plate layered with paper towel to drain the grease out.  Sprinkle with salt, let cool, and put on top of the pulled pork sliders!

*DON'T PUT TOO MANY ONIONS IN THE OIL AT A TIME, WORK IN BATCHES AND LET THE OIL HEAT BACK UP IN BETWEEN THE BATCHES.

ENJOY!!

Sunday, March 3, 2013

Cadbury Mini Eggs Easter Cookies Recipe


These are TO DIE FOR.  I love the mini Cadbury eggs, I bought a bag and was just munching on them when I thought of putting them into cookies, and why the hell didn't I think of this before!?

INGREDIENTS:

1 stick butter, softened
1/3 cup white sugar
1/3 cup brown sugar
1 egg
1 tsp. vanilla
1 1/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Cadbury mini eggs

DIRECTIONS:

-Preheat oven to 350.
-In a large bowl, beat together the butter and sugars until fluffy.  Add the egg and vanilla, beating until combined.
-Pour in the flour, baking soda, and salt and beat until combined thoroughly.
-Mix in the Cadbury eggs.
-Scoop tablespoonfuls onto a greased cookie sheet.
-Bake for 13-15 minutes until golden brown.

Makes about 2 dozen.

XOXO

Saturday, March 2, 2013

Chick N' Pig Pasta Alfredo Recipe


I made this sort of on accident...I planned on making chicken alfredo but realized my heavy cream was spoiled (yum).  The chicken and the base of the alfredo was already cooking, so I winged it and this was the delicious outcome!

INGREDIENTS:

1/2 lb. linguine pasta
1 lb. chicken breast tenderloins
1/2 lb. ham, cubed
2 cups milk
1/2 cup parmesan cheese
4 tbsp. butter
1 tbsp. flour
1/2 cup mozzarella cheese, shredded, plus more for topping
salt
pepper
minced onion
olive oil

DIRECTIONS:

-Cook pasta until al dente, drain and set aside.
-In a skillet, heat about 2 tablespoons olive oil with a few dashes of minced onion.  Add the chicken tenderloins and cubed ham, cook thoroughly.
-In a medium saucepan, melt the butter.  Stir in milk, parmesan cheese, and flour.  Whisk until smooth.  Stir in mozzarella cheese and mix until combined and melted.  It's verrryyyyy cheesy at this point.
-Stir in about a teaspoon of black pepper, a dash of salt, and a pinch of minced onion.
-Plate with the noodle on the bottom, top with chicken and ham, then pour cheesy yummy sauce on top.  Sprinkle with mozzarella cheese.

ENJOY!!