Deep-Dish Frito Pie

 

Ingredients

• 6 ounces Fritos® (4 1/2 cups), plus more for serving
• 1 cup all-purpose flour
• 1 large egg, lightly beaten
• 8 ounces sharp Cheddar, shredded
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 pound ground beef (80/20)
• 4 cloves garlic, finely chopped
• 1 red bell pepper, stemmed and seeded, chopped
• 1/2 medium onion, chopped
• 1/4 cup chili powder
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch

Directions

Position a rack in the center of the oven and preheat to 350 degrees F.
Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.

SLOW COOKER BROWN SUGAR CHICKEN

 

Ingredients

• 4 chicken thighs with bones (and skin)

Sauce :

• 6 cloves of garlic (chopped)
• 1/3 cup brown sugar (packed)
• 1 tablespoon of sesame oil
• 1 tablespoon hot sauce (optional)
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt (or to taste)
• 1/4 teaspoon ground black pepper (or to taste)

Garnish :

• Chopped green onions
• Sesame seeds

Instructions

In a large slow cooker, add all the ingredients listed under “Sauce” and stir until completely incorporated.
Then add the chicken thighs and toss with the mixture to completely coat both sides.
Make sure the skin of the chicken is facing up.
Cook over low heat for 7-8 hours or over high heat for 4 hours.
To make the chicken crispier, grill for a few minutes before serving.

Enjoy!

Cream Cheese Chicken Tacos

 

Ingredients

• 1 pkg (8 oz.) cream cheese
• 2 clove garlic, minced
• 2 c deli rotisserie chicken, or leftover roast/baked chicken shredded
• 1 bunch green onion, thinly sliced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 c shredded cheddar cheese
• 10 medium corn tortillas
• canola oil for frying

Directions

1. Preheat oven to 425 degrees
2. While oven is preheating, heat about a tablespoon of oil in a skillet. Fry tortillas, 1 at a time over medium heat until just very lightly browned. Repeat with all tortillas. Use more oil as needed. Set aside on a wire rack or paper towels to drain.
3. Place the cream cheese in a sauce pan over low heat, Stir until cream cheese is completely melted.
4. Add the shredded chicken, garlic, green onion, and cheddar cheese. Remove the saucepan from heat and stir until well combined.
5. Divide the chicken mixture evenly between each shell. Place the taco shells in a 9×13 inch baking dish. Bake for about 8-10 minutes or until the shells are starting to brown well.

Loaded Deviled Eggs

 

Ingredients

• large eggs (hard-boiled, cooled & halved)
• 6 slices bacon (cooked crisp & crumbled)
• 2 teaspoons fresh chives
• 2 teaspoons white vinegar
• 2 tablespoons finely shredded mild cheddar cheese
• 1⁄4 cup sour cream or 1⁄4 cup buttermilk
• paprika

DIRECTIONS

Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.
Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & “dust” with a sprinkle of paprika.

Broccoli Cheese Bites

 

INGREDIENTS:

• 5 cups vegetable oil for frying
• 1 (16 ounce) package chopped frozen broccoli, thawed and drained
• 4 cups shredded sharp Cheddar cheese
• 3 1/2 cups dry bread crumbs
• salt and pepper to taste

DIRECTIONS:

Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.
In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.
In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.
Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.
Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.

Cabbage Roll Casserole

 

INGREDIENTS

• 2 lbs ground beef
• 1 white onion, chopped
• 2 garlic cloves, minced
• 2 (24 oz) jars marinara sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried sage
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups cooked white rice
• 4 bacon strips, cooked and crumbled
• 1 medium head (2 lbs) cabbage, shredded
• 1 1/2 cups mozzarella cheese, grated

PREPARATION

Preheat oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.
In a large skillet, cook ground beef and onion over medium heat until meat is cooked through. Add garlic and cook 1 minute more.
Drain grease and stir in 1 jar of the marinara sauce, along with the thyme, dill, sage, salt, and pepper. Bring to a boil, cover, reduce heat and simmer for 5 minutes. Stir in bacon and rice and remove from heat.
Line baking dish with a third of the cabbage. Evenly top with half of the meat/rice mixture. Top with another third of the cabbage, remaining meat mixture, and final third of the cabbage.
Pour remaining jar of marinara sauce over the top. Cover tightly with aluminum foil and bake for 45 minutes.
Remove foil, top with cheese and bake until cheese is bubbly and melted, 10-12 minutes.
Let rest 5 minutes before serving. Enjoy!

Dill Pickle Dip

 

Ingredients :

• 2 c diced dill pickles
• 8 oz cream cheese
• 1/3 c chopped green onion
• 1/4 c dill pickle juice
• 2 tsp minced garlic
• 1 tsp Old Bay seasoning
• 1 tsp black pepper

Directions :

1. Mix together the cream cheese, pickle juice, garlic, pepper, and Old Bay seasoning until smooth and creamy.
2. Mix in the chopped pickles. Refrigerate for an hour before serving. Delicious on crackers, or potato chips. If making chip dip I like to chop the pickles very finely, but for crackers a little bigger chunks is nice.
Last Step: Don’t forget to share!

Warning: Avoid Heinz Ketchup Like The Plague And Here’s Why

 

You’ll need:

• 4 cups peeled, crushed tomatoes
• ½ cup water
• 2/3 cup coconut sugar
• ¾ cup apple cider vinegar
• 1 tsp onion powder
• ½ tsp garlic powder
• 1 ¾ tsp salt
• 1/8 tsp celery salt
• 1/8 tsp mustard powder
• ¼ tsp ground pepper
• 1 garlic clove

Instructions:

Add all ingredients into a large slow cooker.
Leave uncovered and cook on high heat until it thickens, stirring occasionally (about 10 hours) .
To improve texture, blend with a hand blender until smooth
Pass the mixture through a fine strainer and store in a sealable container.
Once completely cool, adjust seasoning to taste.
Store refrigerated for up to a few weeks.
Once you’ve made your own ketchup, the store-bought stuff won’t cut it anymore. Plus, you can rest assured that you know exactly what’s in it.

Philly Cheesesteak Egg Rolls

 

You’ll Need :

• 1 lb Sirloin Strips (lean) or other beef sliced thin
• 1 Green Pepper (large)
• 1 Onion (medium)
• 1 Egg
• Sargento Provolone Slices, 1 pkg, 8 oz or Shredded
• Nasoya Egg Roll Wraps (approx 8)
• McCormick Grill-Mates Montreal Steak Seasoning
• Olivio Buttery Spray
• Vegetable Oil (if deep frying)

Directions :

Dice Green Pepper and Onion into bite size pieces and saute’ in pan with oil / butter on medium heat
Cut Sirlion Steak Strips into small pieces (approx 1 inch each) and add to pan with pepper & onion mixture
Generously season with McCormick Grill Mates Montreal Steak Seasoning
Cook on medium heat until steak is well cooked and peppers & onions are soft, slower is better for flavor and texture
Once cooked through, remove from heat and set aside for 10 minutes to allow meat to rest
Place Nasoya Egg Roll Wraps on parchment paper
Beat egg in a bowl and brush all four edges of each egg roll wrap with egg (this will help seal the egg roll together when cooking)
Add approximately 2 tablespoons of steak / peppers / onion mixture to the middle of the egg roll wrap and top with one slice of provolone cheese folded on top
Fold the bottom of the egg roll wrap up half way to cover the meat mixture (like an envelope) then fold in both sides, before folding the top down add a little more egg (like a glue) and fold the top down closing the egg roll.
Deep Frying Option: Drop each egg roll into vegetable oil preheated on medium heat (you don’t want the oil too hot) flipping until it is golden brown (approx 3-4 minutes each)
Air Fryer Option: Spray outside of egg roll with Olivio Buttery Spray and place in air fryer at 390 degrees for 12 minutes. Flip half way through if necessary based on your air fryer.
Oven Option: Spray the outside of the egg roll lightly with the Olivio Buttery Spray and place in pre-heated 400 degrees oven for 10-12 minute, flip half way through.
When fully cooked, allow egg rolls to cool on paper towel lined plate before serving. Delicious!
If you would like to have a dip for these, a mayonnaise / horseradish mixture matches perfectly!

Apple Pie Bars

INGREDIENTS

• 2 Granny Smith apples, peeled, cored, and finely diced
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

PREPARATION

Preheat oven to 350°F and lightly grease a 9×9-inch baking dish. Set aside.
In a medium bowl, cream the butter and sugar together with an electric mixer on medium. Add the egg and beat until fluffy, 2-3 minutes.
In a separate medium bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.
Gradually add the flour mixture to the butter and sugar mixture, mixing on low until just incorporated. Fold in the apples.
Scrape the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 50-55 minutes.
Let cool for 10 minutes before slicing and serving. Enjoy!

Easy Cheesy Garlic Breadsticks

 

Ingredients

• 1 (10 ounce) can prepared pizza crust
• 1 tablespoon butter, melted
• 1 cloves garlic, finely minced
• 1/2 cup mozzarella cheese, grated
• 1 tablespoon parmesan cheese
• 1 tablespoon dried basil
• salt & pepper to taste

Preparation

1. Preheat oven to 425.
2. Mix butter and garlic in a small bowl and set aside.
3. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.

4. Sprinkle cheeses and spices evenly over the dough.
5. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not seperate strips.

6. Bake for 10-12 minutes or until light golden brown.
7. Recut along each strip and remove from cooking sheet.
8. Serve sticks warm with marinara sauce

THE BEST MEXICAN BEEF CASSEROLE EVER

 

Ingredients :

• 1 lb extra lean ground beef
• 1 medium onion, chopped
• 1 can kernel corn, drained
• 1 can black beans, rinsed and drained
• 1 pkg taco seasoning mix
• 8 to 12 corn tortillas
• 3/4 cup nonfat sour cream
• 2 cans Rotel tomatoes with green chilies, drained
• 1/3 cup shredded Mexican blend or taco cheese
• Sliced jalapeno peppers

Directions :

Brown ground beef and onions together for about 10 to 12 minutes, drain.

Add corn, beans, tomatoes and taco seasonings mix well and simmer for 5 minutes.

Spray baking dish 2 quart 8×12 inches.

Place half of tortillas in bottom.

Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.

Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.

Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.