Monday, March 13, 2017

Jalepeno bacon dip pull-apart bread

Another amazing dish from our Beaver Crew mini baconfest night. I dare you not to drool. 
The dip:
5-6 diced jalapenos, diced
2 8oz cream cheese
2 packs shredded cheddar

The bread:
1 tube Pillsbury biscuits
16 strips uncooked bacon

Preheat oven to 425 degrees. Halve biscuits and wrap in a strip of bacon.  Place around the edges of a greased pan or large cast iron pan. Mix together dip ingredients and place in the middle of the biscuits.
Bake at 425 degrees for 30 minutes or until biscuits are a golden brown and bacon is cooked. 

Sunday, March 12, 2017

Sriracha Bacon Sliders

When you’re having a Cards Against Humanity party and you know how much your friends love bacon and sriracha, these sliders are an absolute no brainer. I was a bit worried they would be too hot but they were nothing short of spectacular and were a huge hit with the crew. 


Ingredients:
1 pound bacon, cooked and crumbled
1 cup mayonnaise
1/4 sriracha sauce
24 slider rolls, sliced in half but kept as one large piece (I used King Hawaiian Sweet Rolls)
3 cups cooked turkey or chicken (I used canned chunk chicken)
2 cups shredded cheese (I used Colby Jack)
4 Tbsp butter, melted
1/4 tsp garlic salt

Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray. In a small bowl, mix together the mayonnaise and sriracha sauce. Set aside. Put the bottom of the rolls in the baking dish. Spread the sriracha sauce over them. Add the cooked turkey/chicken, bacon, cheese and top with the top half rolls. Mix the butter and garlic salt together and spread over the top of the rolls.  Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 5 more minutes. Serve immediately.




Friday, March 10, 2017

Cowboy Supper


This is one of my friend Mel’s favorite childhood meals. And I can see why! In the spirit of the American cowboy throwing together a hearty meal out on the trail over a camp fire, we bring you the aptly named “cowboy supper”.  Dump all the ingredients together and bingo!

Ingredients:
1 lb ground beef
1 can pork and beans
½ onion, chopped
1 tbsp minced garlic
Salt and pepper

In a skillet, sauté onions and garlic.  Add hamburger and pork and beans. Salt and pepper to taste.  Cook until meat is browned and serve in a bowl.


You can eat this plain or with a dash of ketchup. We did ours with some siracha and it was hearty, spicy goodness.   

Sunday, March 5, 2017

Crockpot Pork Roast



I always get excited when I see a good meat sale. This week Hy-Vee had pork shoulder roasts on sale for 99 cents a pound.  You bet your sweet behind I went and got one! Nothing beats a tender roast falling apart as you take it out of the crockpot on a dreary day.  You can use this recipe for beef or pork!

Ingredients:
7 lb. pork shoulder roast
1 envelope dry onion soup
2 tbsp. minced garlic
1 cup beef broth
1 cup water
Salt and Pepper

Pour water and beef brother in crockpot.  Add roast.  Sprinkle with salt and pepper, followed by the soup packet and minced garlic.  Set on low for 8 hours.  Remove from crockpot and let sit for a few minutes before cutting. Enjoy! 

Sunday, February 19, 2017

Perfect Deviled Eggs

Ingredients:
6 eggs
3 tablespoons ranch dressing
1/2 teaspoon prepared yellow mustard
1/4 cup finely chopped celery
1/8 teaspoon salt
Paprika

In 2-quart saucepan, place eggs in single layer; add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.

Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Mash yolks with fork until smooth. Stir in remaining ingredients except paprika until well blended.


Spoon yolk mixture into egg white halves. Sprinkle with paprika.  Chill until ready to serve. 

I skipped the celery because I'm not a fan but I was pleasantly surprised by replacing the traditional mayo in a deviled egg with ranch. I also added a dash of pepper and garlic powder.  Yum! 

Monday, February 13, 2017

Bacon Jalapeno Cheese Log

Ingredients:
2 pkgs cream cheese softened
3 cups shredded Mexican style cheese
8 slices bacon cooked and crumbled
4 jalapenos diced
1 onion diced
2-3 green onions chopped, optional
Olive oil
crackers for serving

In a sauté pan, heat 2 Tbsp olive oil over medium heat. Add onions and jalapenos and cook for 4-5 minutes until softened and beginning to brown.  Spread jalapeno-onion mixture onto a piece of parchment or waxed paper to cool.

Using a stand mixer or hand mixer, beat cream cheese till soft and smooth. Add Mexican style cheese and beat to mix. Add cooled jalapeno-onion mixture and 3/4 of the bacon crumbles. Briefly beat to combine.


Spoon mixture into a rough log shape onto a large piece of plastic wrap. Sprinkle remaining bacon crumbles and green onions, if using, over the top of the cheese log. As tightly as possible, wrap plastic wrap around the cheese log and press into shape.  Refrigerate until ready to eat. Serve with your favorite crackers.

Rather than doing this as a cheese log I did it as a dip in a bowl. It made a large batch and I found this dip is great on scrambled eggs or chicken breast as well! 

Monday, January 30, 2017

Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch


Ingredients:
For the Jalapeno Ranch Dipping Sauce:
1/4 cup mayo
1/4 cup lowfat sour cream
1/4 cup (plus 2 tablespoons) lowfat buttermilk
1 tablespoon Hidden Valley Ranch Dressing (the powder)
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash of cayenne
5-6 hot pickles jalapeno slices, finely chopped

For the Chicken:
4 chicken breasts (about 1 3/4 - 2 pounds total)
1 bag Jalapeno Kettle Chips, crushed
1 cup low fat buttermilk
1 teaspoon salt
dash cayenne

For the Jalapeno Ranch Dipping Sauce:
Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use.

For the Chicken:
Preheat oven to 375º. Place an oven safe cooling rack in a large jelly roll pan and spray with non-cooking spray. In a bowl, whisk together buttermilk, salt, and cayenne. Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well).

Place crushed Kettle chips in a shallow baking dish. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.


Place into oven and bake for 25-35 minutes, until cooked through (cooking times vary based on chicken thickness and actual oven temperature). Serve hot with jalapeno ranch dipping sauce.