Wednesday, July 31, 2013

Cheeseburger Sliders with Garlic Cheddar Biscuit Buns Recipe


So, who doesn't like sliders!?  I found a new way to spruce them up.  These are the cutest, most yummy lil dudes ever!

INGREDIENTS:

Burgers

1 lb. ground beef
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. parsley

Biscuits

2 cups Bisquik
1 cup cheddar cheese
1/2 tsp. garlic powder
2/3 cup milk
2 tbsp. melted butter
2 tsp. oregano
1/4 tsp. garlic salt

DIRECTIONS:

-Preheat oven to 400.
-Combine the Bisquik, cheddar cheese, garlic powder, and milk in a bowl.
-Scoop dough in about 1-inch balls onto a greased cookie sheet.  Bake for 10-13 minutes, until golden brown.
-In another bowl, combine the burger ingredients.  Form into slider-sized patties and grill until cooked thoroughly and top with shredded cheddar cheese.
-When biscuits are done, cut in half and use as buns for sliders.

ENJOY!!

Tuesday, July 30, 2013

Taco Bake Recipe



I love me some Mexican, and this recipe is a delicious twist on your normal tacos.  It's sort of a big task to do especially when you're hungry... But it's totally worth it!

INGREDIENTS:

1 lb. Ground beef
1 package taco seasoning
4- 8 inch flour tortillas
1 package Mexican rice, cooked as directed
2 cups shredded cheddar cheese
1 jar salsa con queso
1 jar salsa of your choice
Tortilla chips for topping

DIRECTIONS:

-Preheat oven to 350.
-Brown ground beef in a skillet, then add taco seasoning as directed.
-At the bottom of an 8-inch spring form pan, start your layers;  Add one tortilla as the bottom.  Top tortilla with a layer of taco meat, then a scoop of rice, sprinkle with cheddar cheese, drizzle with a bit of salsa con queso, then a scoop of salsa.  Repeat this process 3 more times (make sure you divide the meat and cheddar cheese up evenly so you have enough for each layer, you'll also need some of the cheddar cheese for the very top of the taco bake).
-Top off the pie with a layer of cheddar cheese and salsa, then crush a handful of tortilla chips evenly on top of it all.
-Bake for 15-20 minutes, until cheese is melted on top and bubbly.

ENJOY!!

*Bear with me, I didn't take any measurements at all of the queso & salsa when I did this, just made a light, even layer.

Tuesday, July 23, 2013

Chicken Caesar Stuffed Shells Recipe


Alright, I've been slackin', and I was told I need to keep up with my blog so that others can be inspired to cook some more too.  I've still been cooking my ass off constantly, but between working full-time and having a slow ass computer, posting my recipes is the last thing I wanna do at the end of the day.  

Anywho, enough about me, how 'bout these delicious babies!?  I love making stuffed shells and I'm always looking for new ways to do 'em.  This recipe is super yummy and not like anything else you would usually make, and I take full credit for all of it.  Yes, I'm a culinary genius ;)

INGREDIENTS:

Shell Stuffing:
12 to 14 Jumbo shells, cooked & drained (I dumped half a box in, some were broken or didn't make it to the end in original form, so hard to really say how many shells)
1 lb. chicken breast, cooked & shredded
1/2 cup Caesar dressing
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
15 oz. ricotta cheese
salt & pepper to taste
1/2 tsp. garlic powder
1 tsp. parsley

Topping Sauce:
3 tbsp. butter
2 tbsp. flour
1 1/2 cup milk
1/2 cup Caesar dressing

Shredded mozzarella & parmesan to sprinkle on top

DIRECTIONS:

-Preheat oven to 375.
-Mix all shell stuffing ingredients in a bowl. 
-Scoop stuffing mix into each of the jumbo shells, then place shells in a greased 9 x 13 baking dish.
-Top the shells with mozzarella cheese.
-Bake for 15-20 minutes until edges start getting golden brown.

While shells are baking, prepare sauce;
-Melt butter in a small saucepan.  Stir in flour and cook for 1-2 minutes.  Whisk in milk and dressing and cook a few minutes until thick and creamy.  Season with salt and pepper and some parsley.  Set aside.

-When shells are done, drizzle prepared sauce over top of the shells.  Sprinkle with shredded parmesan cheese.

ENJOY!!

Thursday, July 4, 2013

Spicy Asian Pasta Recipe


This quick and easy pasta with a kick pairs perfectly with my sweet & spicy Asian chicken kebobs.  It's so simple to make but still packed with plenty of flavor!

INGREDIENTS: 

8 oz. fettuccine pasta
1/4 cup soy sauce
2 tbsp. sugar
4 cloves garlic, minced
2 tbsp. rice vinegar
2 tbsp. sesame oil
4 tbsp. olive oil
2 tbsp. hot water
1 tbsp. crushed red pepper
1 tbsp. hoisin sauce

DIRECTIONS:

-Cook pasta as directed, drain and set aside.
-While pasta cooks, combine remaining ingredients in a small bowl.
-Pour sauce mixture over pasta and combine until all pasta is covered.

ENJOY!!

 

Wednesday, July 3, 2013

Sweet & Spicy Asian Chicken Kebobs Recipe


These delicious saucy kebobs are super easy to make and super flavorful!  It's got just enough spice and flavor without being overly spicy.  One little thing to know when you're grilling kebobs is that the skewers need to soak in water for at least half an hour so they don't burn on the grill.

INGREDIENTS:

1 1/2 lbs. chicken thighs, cubed into about 1 inch pieces
1/2 cup brown sugar
1/2 cup rice vinegar
1/2 cup hoisin sauce
1/4 cup fish sauce
1/4 cup sriracha sauce
1 tsp. ground ginger
8 bamboo skewers

DIRECTIONS:

-Whisk all the ingredients in a bowl and pour over chicken.  Let marinade for at least half an hour while the skewers soak in water.
-Thread about 4-5 pieces of chicken on each skewer.
-Take all the extra marinade and put it in a small saucepan and bring to a boil, cook and reduce, about 8-10 minutes.
-Turn the grill on medium heat.  Grill the kebobs for about 6 minutes until cooked thoroughly.  Baste with the glaze you reduced on the stove every couple minutes.
-Once done cooking, sprinkle the kebobs with sesame seeds.

ENJOY!!