How to Make Guacamole

Learn how to make guacamole from Brooklyn Taco Co. chef/owner Jesse Kramer in this Howcast video.

Mini Chicken Pot Pies Made w/ Bisquick

Mini Chicken Pot Pies Made w Bisquick

Ingredients

  • Thai Chicken Mixture:
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1/4 cup sliced green onions (4 medium)
  • 1/2 teaspoon Thai red curry paste
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Baking Mixture:
    1/2 cup milk;
    2 eggs;
    1/2 cup Original Bisquick® mix
  • Garnishes:
    1/4 cup sliced green onions (4 medium, if desired);

    1/2 cup salted cocktail peanuts

Directions:

  • Preheat oven to 375°F.
  • Spray 12-cup muffin pan with cooking spray.
  • Heat oil over medium-high heat in 10″ nonstick skillet.
  • Cook chicken about 6 minutes, stirring occasionally.
  • Add onion and cook for 3 minutes.
  • Add cilantro, green onions, lime juice and red curry paste. Stir occasionally. Cool for 5 minutes and sprinkle with cheese.
  • Whisk ingredients for baking mixture in a bowl until well combined.
  • Spoon a tbsp of the baking mixture in each muffin cup. Pour 1/4 cup chicken mixture over baking mixture and top with a tbsp of baking mixture.
  • Bake for about 30 minutes.
  • 10 minutes into baking open oven carefully and sprinkle the top of each muffin with 1/2 tbsp peanuts.
  • Close and continue baking.
  • Cool for 5 minutes. Loosen sides from the muffin pan with knife.
  • Remove from pan and place on a cooling rack. Let cool for 10 minutes.
  • Serve with slices of green onion.

Yield: 6

Submitted by: Stacy Jenkins

Shredded Hash Browns Pressed into Muffin Tin

Shredded Hash Browns Pressed into Muffin Tin

Ingredients

  • 2 tsp salt
  • 2 tbsp oil (I use olive oil)
  • bacon bits or 8-10 pieces of cooked bacon, crumbled
  • extra shredded cheddar
  • 1 24 oz. bag of shredded hash browns
  • 1 tsp pepper
  • 1/3 cup shredded cheddar
  • eggs
  • You’ll need: muffin pan

Directions:

  • Mix pepper, salt, 1/3 cup shredded cheese and oil.
  • Add hash brownies and mix.
  • Grease muffin pan.
  • Divide the mixture among the muffin cups.
  • Bake for about 16-17 minutes at 425 degrees.
  • Displace from oven and lower heat to 350 degrees.
  • Break an egg into each muffin cup.
  • Put bacon and extra cheese on top.
  • Bake for about 13-15 minutes at 350 degrees.

Submitted by: Allison Sims

Cheesy Pull-Apart Bread

Cheesy Pull-Apart Bread

Ingredients

  • 1 large loaf or boule-style Italian bread (Sourdough or French could also work)
  • ½ cup butter (unsalted or salted is fine), melted
  • 1 clove garlic, minced
  • 1 bunch scallions, trimmed and thinly sliced
  • 8 ounces sharp Cheddar cheese, shredded (about 2 cups)
  • 8 ounces Monterey Jack cheese, shredded (about 2 cups)
  • Chopped fresh parsley, to garnish (optional)

Directions:

  • Preheat oven to 350 degrees F. Spray a sheet of heavy-duty foil with non-stick cooking spray and set aside.
  • Cut a cross-hatch pattern into the top of the bread by slicing ½-inch grid lines into the bread, stopping about ¼-inch from the bottom of the bread so that it stays together. Place the bread on the piece of foil that has been sprayed.
  • Stir together the melted butter, garlic and scallions.
  • Gently separate the bread with your fingers, then spoon the butter mixture in all of the seams, making sure it is evenly distributed among the whole loaf. Wrap the loaf up in the foil and place on a baking stone or directly on the oven rack and bake for 10 minutes.
  • Remove from the oven and increase the oven temperature to 425 degrees F.
  • Open the foil and sprinkle the shredded cheese on top of the bread. There will be a lot of cheese, so try to push down as much as you can in between all of the crevices in the bread. Leave the foil open and return it to the oven. Bake until the cheese is completely melted, bubbling and starting to brown on top, about 15 minutes. Let stand for 5 minutes before serving, then sprinkle with parsley (if desired) and dig in!

Recipe Source

Potato on Egg

Potato on Egg

Ingredients

  • 1-2 Potato
  • 3 eggs
  • Mayonnaise
  • Bacon Bits (optional)
Directions:

  • Peel the potato skin.
  • Boil a pot of water put the potato and egg in.
  • Cook the potato till a fork can poke through it easily.
  • For the eggs you got to cook them to hard-boiled eggs.
  • When both are done, take them out, put the eggs under cold water so the shell would be easily peeled off.
  • Mash the potatoes in a bowl adding mayonnaise and bacon (optional), mix them up.
  • For the eggs, peel the shell and cut them into half,and then take out all yolk!
  • The egg yolk taken out is then mixed with the potato.
  • The potato is then stuffed on the egg where the yolk should be.
  • Sprinkle some pepper on top and its done
Recipe Source

Chipotle Bacon Bombs on a Stick

Chipotle Bacon Bombs on a Stick

Ingredients

  • 24 frozen pre-cooked beef (or turkey) meatballs, thawed (you can do more or less)
  • 1 lb. bacon, sliced in half (for a little added spice use peppered bacon)
  • Bamboo skewers, soaked in water for 30 minutes
  • Smokin’ Dust Chipotle Seasoning by Jac’s Tailgaters
  • Grandville’s Cajun BBQ Jam

Directions:

  • Cut bacon in half, I find that kitchen shears are the easiest for cutting bacon. Then, take a piece of bacon and wrap it around the meatball and slide it on to a bamboo skewer to hold it in place.
  • Then, season to taste. You can use whatever you like and as much. We like Jac’s Tailgaters Smokin’ Dust Chipotle Seasoning. Put them on a platter and head for the grill. I let them “Smoke” for 30 minutes before turning the heat up to 350 for about 15 minutes or so. This is when you crisp them up and add the Grandville’s Cajun BBQ Jam.Open the lid and set the dial to “180”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your meatball skewers directly onto the grill and just let them hang out in the smoke and get happy for 30 minutes or so.
  • After 30 minutes, turn the digital control up to 350 degrees for 15 minutes. Then brush them with your BBQ sauce, roll them and brush them again. Leave them on at 350 until the bacon is crispabout 10 minutes or so. This is when the bacon gets crisp and the sauce does its magic. For gas grill conversions go to our website: http://datenightdoins.com We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

Recipe Source

Oven-Fried Onion Rings

Oven-Fried Onion Rings

Ingredients

  • 1/4 cup ( 35 grams ) all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 1 cup ( 250 ml ) plain yogurt
  • 2 eggs
  • 1/2 cup ( 70 grams ) plus 2 tbsp all-purpose flour
  • 4 cups ( 200 grams ) finely crushed potato chips
  • 2 larger onions
  • 3 tbsp vegetable oil
  • salt

Directions:

  • Preheat oven to 390 F.
  • Combine 1/4 cup (35 grams) flour, 1/4 tsp black pepper, 1/4 tsp cayenne and 1/2 tsp salt in a large bowl. Minus the spoons.
  • Mix the eggs, yogurt, 1/2 cup ( 70 grams ) plus 2 tbsp flour in another medium bowl.
  • Whisk until smooth.
  • Smash the chips finely and place them in a bowl too.
  • Peel the onions and cut them into 1/2 inch (1 cm) rings.
  • Use a piece of parchment to cover a baking sheet.
  • Drizzle with 3 tbsp vegetable oil.
  • Pop it into the hot oven for 8 minutes – or until the oil just starts to smoke.
  • Toss the onion rings in the flour mixture.
  • Dip each ring into the batter.
  • Let the excess batter dribble off a little.
  • Coat the rings with the crushed potato chips.
  • Place the rings on the hot baking sheet and bake for 8 minutes, then flip each ring over before baking for another 8 minutes.
  • Since you will probably have more rings than you can fit in one baking sheet you might need to work in batches.
  • Sprinkle with salt while the rings are still hot.
  • Serve with your favorite dipping sauce.

Bacon Cups

Bacon Cups

Ingredients

  • 5-7 strips of bacon

Directions:

  • On the underside of a muffin pan place foil (choose size according to how big you want your bacon cups to be).
  • Shape bacon into cups around the muffin pan interlacing it.
  • Set oven to 400 degrees.
  • Bake for 10-15 minutes. (the backing time differs depending on how crispy you want your bacon to be.)
  • Carefully remove the cups from the foil.
  • Fill each cup with whatever you wish.

Bacon Cinnamon Rolls

Bacon Cinnamon Rolls

Ingredients

  • 5 bacon strips
  • 1 can Pillsbury Grands! Cinnamon Rolls (5 count)

Directions:

  • Preheat oven to 350 degrees.
  • Heat a frying pan on medium – high heat. Fry bacon strips for 2 or 3 min. until semi-cooked.
  • Put bacon on paper towel and let it dry.
  • Unfold cinnamon rolls and place a strip of bacon on each. Roll again. Put in a greased frying pan .
  • Cook according to package instructions, then drizzle with icing from the package.
  • Follow the package instructions to prepare.
  • Тop with icing in the package.

Bacon Mac ‘N’ Cheese Pie with Bacon Lattice

Bacon Mac ‘N’ Cheese Pie with Bacon Lattice

Ingredients

  • Crust:
  • 1 cup (2 sticks) very cold unsalted butter, cut into ½” cubes
  • 1 Tbsp. plus 1 tsp sugar
  • 1 Tbsp. scant apple cider vinegar + enough ice water to make ¾ cup liquid
  • 3½ cups all-purpose flour (from the freezer if possible)
  • ¼ cup cold vegetable shortening
  • 1 Tbsp. kosher salt
  • Mac ‘n’ cheese filling:
  • 4 cups dried macaroni
  • 4 Tbsp. flour
  • 2 tsp mustard powder
  • 1 pound grated cheese — an equal parts mixture of gruyere, sharp cheddar, brie (no rind)
  • 5 slices thick-cut bacon, cut into 1-inch pieces
  • 4 Tbsp. of butter (½ a stick)
  • 2.5 cups heavy cream
  • 1 egg yolk
  • kosher salt and freshly ground black pepper
  • Bacon lattice:
  • 1 Tbsp. brown sugar
  • 8 slices bacon