Blog Archives

Garlic Sliders

8/29/2018

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Ingredients:

2 lbs of ground beef
1 tbsp dried minced onions
1 tbsp of minced fresh garlic
2 tbsp of Worcestershire sauce
12 dinner rolls or potato rolls
6 slices of Colby and Monterrey Jack Cheese

Topping:

4 tbsp of unsalted butter melted
1 tsp of minced fresh garlic

Directions:

In a large bowl, combine ground beef, minced garlic, dried minced onions, and Worcestershire sauce.
Divide meat into 12 even portions.
Roll each portion into a ball.
Between two pieces of plastic wrap, flatten each portion with a rolling pin until about 1/4 to 1/2 inch thick. You want the burgers just slightly larger than your dinner rolls as they will shrink to the perfect "bun size" as they cook.
In a preheated nonstick pan, cook burgers on medium-high heat. Once one side begins to brown, flip the burger with a spatula and continue cooking until cooked all the way through. Cooking times will vary. Burgers will be done meat is no longer pink in the center.
Once burgers are cooked, slice dinner rolls in half and place one burger patty inside.
Take one cheese slice and fold in half, place half a slice of cheese on each burger before place the dinner roll top back onto the burger.
Combine melted butter and teaspoon of garlic. After placing all of the assembled mini burgers onto a baking sheet, brush the tops of the dinner rolls with the garlic butter mixture. Cover baking tray with aluminum foil and bake in the preheated 350°F oven for 5 minutes until rolls are soft and cheese is melted.
Serve burgers with your favorite toppings (examples: mustard, ketchup, lettuce, tomatoes, etc.)

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Homemade Chicken Bacon Pizza

8/23/2018

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Ingredients

2 chicken breasts
6 slices bacon
pizza dough
salt and pepper or creole seasoning
2 tbsp butter
1 tbsp olive oil
4 cloves garlic, chopped
1 shallot, chopped
2 tbsp flour
¼ cup wine, beer, or chicken broth
¾ cup milk
½ tsp dried basil
1 cup colby jack cheese
7 slices mozzarella cheese

Directions

Preheat oven to 450.
Line a small pan with parchment paper. Place bacon slices on parchment and cook for 10-15 minutes our until crispy.
Season and grill chicken. Set aside to cool.

For sauce:

In a skillet, melt butter and oil.
Add garlic and shallot. Cook for 2 minutes.
Add flour and cook for 1 to 2 minutes stirring frequently.
Add wine (or beer or broth). Stir.
Add milk slowly and stir.
Season to taste.
Add basil.
Stir and cook for 2 more minutes over medium heat.
Remove from heat.

Final Steps:
1. Spread pizza dough onto pizza pan or stone. Prick with a fork all over.
2.Spread sauce over dough.
3.Top with chicken, bacon, shredded colby jack, and sliced mozzarella.
4. Bake at 450 for 15 minutes

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Delicious Slow Cooker Pot Roast

8/15/2018

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Ingredients

1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth

Directions

Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. If desired, top with minced thyme.
Serve with warm dinner rolls and enjoy!

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Back To School Sandwich Roll-ups

8/8/2018

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Ingredients
This recipe makes 6-8 pinwheels.

2 large tortillas (look for “burrito size”)
4 large leaves of lettuce, your choice.
10-12 slices of deli ham (equates to a small package, 9 oz)
8 slices of cheese
4 tablespoons of cream cheese
toothpicks

Directions

Lay the tortillas flat and spread about 2 tablespoons of cream cheese on each.
Next, layer the ham onto the tortillas.
On top of the ham, add lettuce.
The last ingredient, add on the 4 slices of cheese to each tortilla.
Roll the tortillas tightly and slice into 2-inch sections.
Use a toothpick or reusable food picks to secure each wheel.

You can serve these immediately or store in the refrigerator. Pack the school lunch with a cool pack.

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Teriyaki Beef Stir Fry

8/1/2018

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Ingredients
For the stir fry:

1 1/4 lbs thinly sliced steak such as flank steak or sirloin
3 cups of mixed vegetables (such as broccoli florets and sliced bell peppers)
salt and pepper to taste
1 tablespoon vegetable oil

Optional garnishes: sliced green onions and sesame seeds

For the sauce:

1/4 cup soy sauce
1/2 cup water
1/4 cup brown sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon of honey
1 teaspoon toasted sesame oil
1 tablespoon + 1 teaspoon cornstarch

Directions
For the sauce:

Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

For the stir fry:

Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
Place half of the steak in the pan and season generously with salt and pepper. Cook for 2-3 minutes on each side or until just cooked through. Set the first batch of steak aside and repeat the process with the rest of the beef.
Add all of the meat and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium high heat until warmed through.
Garnish with sesame seeds and sliced green onions if desired.

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