Sunday, October 8, 2017

Tater Tot Taco Pie


Try my tater tot taco pie top it with the ingredients you like most, use my recipe for the base and add the toppings you like, change it up for parties and family get togethers too
 
ingredients
TATER TOT TACO PIE CRUST AND FILLING:
1 32- ounce bag frozen tater tots (thawed)
1 egg
2 tablespoons all-purpose flour
4 tablespoons olive oil (divided)
1 pound ground beef
1/2 onion (peeled, small dice)
2 cloves garlic (peeled, minced)
1 tablespoon chili powder
1 teaspoon cumin
Kosher salt and freshly ground black pepper (to taste)

SPICY QUESO DIP::
1 small white onion (very finely diced)
1/2 red bell pepper (top removed, seeded, finely minced)
2-3 jalapenos (stems removed, seeded, minced)
1 cup heavy cream or milk
1 pound yellow American cheese (shredded)
8 ounces pepper jack cheese (shredded)
1 cup iceberg lettuce (shredded)
1 tomato (diced)
1/4 cup pickled jalapeno slices
1/4 cup cilantro
1/2 cup sour cream
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat oven to 400ºF.
Heat a large cast iron skillet over high heat. While pan is being preheated,
lightly pulse tater tots in food processor about three times, or until just
barely broken up. Remove tater tots to a large bowl and stir in flour and egg,
mixing until fully incorporated. Season with a little salt and pepper

Once the pan is very hot, add 2 tablespoons of olive oil and press the crumbled
tater tot mixture evenly into the pan using a rubber spatula, creating a crust
that comes about an inch up the side of the pan. Bake in the oven for 20
minutes, or until the crust is crispy and golden. Set aside.

Heat a saute pan over medium-high heat and warm 1 tablespoon of olive oil. Brown
the ground beef, breaking it up with a wooden spoon as it cooks, about 7-8
minutes. Add the onion and garlic during the last 5 minutes of cooking and cook
until just tender. Drain fat from meat, if necessary.

In the pan with the beef, add the chili powder and cumin, stirring to fully
incorporate spice mixture. Cook until the spices are incorporated,
about 2 minutes. Remove from heat and set aside until ready to top with your
favorite toppings on the crust.

For the Spicy Queso Dip: In a medium saucepan over medium heat, warm 1
tablespoon of olive oil. Add the onion, jalapeno, and a can of rotel,
cooking until very soft, about 5-6 minutes. Add the cream or milk and
bring to a simmer on low so it doesn't burn Add the cheese, stirring continuously, until it has melted,
about 3-4 minutes.

To Assemble:
Spread the ground beef mixture on top of the cooked tater tot crust. Ladle the
queso on top of the ground beef, then top with the lettuce, tomato, and
jalapenos, black olives or how you like.
Garnish with the sour cream and cilantro. Cut into wedges and serve
warm.
Make it how you like it and enjoy!



Saturday, October 7, 2017

Teriyaki Chicken Satay



This is my chicken teriyaki with Peanut Sauce Satay, you can cut your chicken in strips or use boneless chicken thighs without slicing and grill them up, which ever way you like to do it, it is really delicious, juicy and tender.

What you need:
1/2 cup milk(any kind you like, try coconut)
1 clove garlic, minced
1 teaspoon curry powder
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips
Chicken Breasts or Thighs-- Boneless Skinless

For the sauce:
1 tb olive oil
1 cup coconut milk
1 tablespoon curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
dash of hot sauce

10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

How to make it:
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown
sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the
chicken, cover, and marinate for at least 2 hours.
Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken
stock, and 1/4 cup brown sugar, add hot sauce last; to a simmer in a saucepan over medium-high heat.
Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove
from heat and stir in lime juice and soy sauce; season to taste with salt.
Preheat a grill for medium-high heat.
Cook chicken on grill whole or
Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or
until cooked through. Serve with warm peanut sauce.


Tuesday, October 3, 2017

Scalloped Potatoes



Scalloped Potatoes are a family favorite here and I bet they will be at your house too.

6 servings

Ingredients
3 pounds potatoes, thinly sliced
1/2 onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground pepper to taste
3 cups whole milk, or as needed

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Spread about 1/3 of the potato slices into the bottom of the prepared baking
dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over
the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the
entire layer with salt and pepper. Repeat layering twice more.
Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in
the baking dish so the top of the liquid is level with the final layer of
potatoes.
Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Roasted Garlic




So good and good for you, trust me, if you are catching a cold, a bug, make this and eat it.

You need a whole garlic for each person
olive oil

How to make it:
Cut the top off the garlic just at the top of bulb, cut the base off evenly and peel most of the skin off the garlic, but leave the final layer.
Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed

BBQ Chicken Tenders

BBQ Chicken Tenders
Servings: 6


This is a really amazing easy recipe and the good part is you can use so many different kinds of BBQ sauce, so experiment or make two different kinds for family

What you Need:

2 boneless, skinless chicken breast
2 cup seasoned bread crumbs
2 cup BBQ sauce(so many choices)

How to make this:

Preheat oven to 375°F (190°C).
Slice the chicken into even strips. I did about 1/2 inch thick slices. Season with a little pepper, garlic powder, onion powder

Dip the chicken strips into the BBQ sauce, then coat them in the bread
crumbs.

Place the chicken on a parchment paper-lined baking sheet and bake for 15-20
minutes.

Brush the remaining BBQ sauce evenly on both sides of the chicken strips and
bake for another 10 minutes.

Serve up with your favorite sides

Tuesday, September 26, 2017

Hot Bubbly Cheese Dip



Hot bubbly dip is amazing, gooey, cheesy and best of all you can add different add ins that you like
So try it, it's fast to make

What you need:
8 oz package cream cheese
2 c grated cheddar cheese or grated jalapeño jack
1 c mayonaise
1 small purple onion, diced (or chopped green onions)
there are other ingredients you can use just use your imagination and get creative

How to make it:
Preheat oven at 350 degrees
Place all ingredients in a shallow baking dish (a 9" square pan or round quiche pan works)
Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
Stir until mixed
Bake at 350 for 20 minutes or until lightly browned.
Serve with Wheat Thins or other crackers or bread sticks for dipping

Friday, September 22, 2017

Apple Cinnamon Crispy Roll Pie





This Apple Pie Dessert is warm, full of flavor, with the best of cinnamon crispy rounds and pie flavors together in one pan.

Makes a 10 x 15 pan full recipe
INGREDIENTS

For the dough:
5 cups all-purpose flour
2 teaspoons sugar
2 teaspoons salt
4 sticks unsalted butter, cubed and chilled
1 1/2 cups ice water

For the cinnamon swirls:
4 tablespoons butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon

For the filling:
4 pounds Granny Smith, or Gala apples, chopped into inch-sized pieces
2 tsp Lemon Juice
1/2 cup sugar
1 teaspoon vanilla
3 tablespoons cornstarch
1 1/2 teaspoon Pumpkin pie Seasoning(I make my own)
1/2 teaspoon salt

For the pie:
1 large egg, gently beaten
1/4 cup extra fine sugar

How to make it::

Make the pie dough: In a food processor fitted with the dough attachment, pulse
flour, sugar and salt until combined. Add butter and pulse until pea-sized
clumps are formed, approximately 6 times. Pulse in water until dough comes
together. This will go quick, don't overmix
Divide into 2 even balls, and refrigerate for at least an hour.

Make the cinnamon Crisps: In a medium-size bowl, mix butter, brown sugar and
cinnamon until combined. Set aside.
Roll out one chilled dough ball on a floured parchment sheet to approximately 12
by 16 inches. Spread butter mixture evenly across dough in a thin layer.
Starting from the bottom of the rectangle, roll up into a log. Cut approximately
60 circles out of the log and refrigerate until ready to top the pie. These are what my Grandma used to make out of leftover pie dough, if you never had these, they are a treat all on their own.

Make the pie filling: In a large bowl, combine apples, lemon zest and juice, sugar, vanilla, cornstarch, pumpkin pie spice and salt. Set aside.

Assemble the pie: Preheat oven to 425 degrees.
Roll out the other dough portion onto a 10 1/2 by 15 1/2-inch baking sheet
coated with flour. Fold dough around the edges of the baking sheet. Poke with a
fork to ensure even baking. Chill the dough for 20 minutes.
Fill the chilled dough with the apple mixture. Spread evenly. Top apples with
cinnamon circles, just barely overlapping and covering the entire top of the
pie.

Gently brush the tops of the cinnamon circles with egg wash and sprinkle
with turbinado sugar.

Bake pie for 10 to 15 minutes until top is golden. Turn the oven down to 350
degrees, and bake until apples begin to bubble underneath the circles,
approximately 45 more minutes. Remove from oven, and let cool slightly before
serving.
Pie will keep up to 5 days covered, but is best served fresh baked and warm.