Mini Tortilla-Crust Pizzas

Mini Tortilla-Crust Pizzas

Ingredients

  • 3 Old El Paso flour tortillas
  • 1 ( 15 ounces ) can Muir Glen pizza sauce
  • 1 1/2 cups mozzarella cheese, shredded
  • 3/4 cup mini pepperoni

Directions:

  • Preheat to 400 degrees. Empty the pizza sauce from the can.
  • Cut four circles from each tortilla with the edges of the can. Put each circle in a muffin tin, that is gently oiled.
  • Put a tablespoon of Muir Glen sauce in the center of the tortilla circles.
  • Top with cheese and pepperoni rounds.
  • Bake for 10 – 12 minutes.
  • Enjoy!

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

How to make a gourmet grilled cheese sandwich

Grilled cheese fans will love this grilled cheese sandwich from celebrated chef Terrance Brennan. Use gourmet cheeses and bread and Terrance's special extras to to make the best gourmet grilled cheese sandwich you've ever tasted.

Steamed fishballs with lemon basil

Steamed fishballs with lemon basil

Ingredients

  • 1 carrot
  • 1 small onion
  • 3 fish fillets (tilapia or any other)
  • 1/4 cup of parsley
  • 1/4 cup of lemon basil
  • Salt, pepper

Directions:

  • Finely chop onion, shred the carrot, mince the fish fillets (in a food processor), add salt, pepper and parsley.
  • Preheat the oven to 350F, grease the baking dish, form 8 meatballs and put them in the baking dish.
  • Steam for 15-20 minutes or until cooked.
  • Decorate with lemon basil leaves and serve.
  • Enjoy!

Recipe Source

Coffee-braised Short Ribs

Coffee-braised Short Ribs

Ingredients

  • 2 tablespoons olive oil
  • 5 pounds 1- inch-thick short ribs
  • 1 large yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large jalapeño, seeded and finely chopped
  • 6 garlic cloves, chopped
  • 2 tablespoons dark brown sugar
  • 1 1/2 tablespoons ancho chile powder
  • 2 teaspoons dried oregano
  • 1 1/4 teaspoons ground cumin
  • 2 cups #strong freshly brewed coffee
  • 14 -s 1/2 ounce can diced tomatoes in juice
  • 1 tablespoon tomato paste
  • #Chopped fresh cilantro

Directions:

  • Preheat oven to 300°F. Heat oil in a large heavy stockpot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
  • Add onion, red bell pepper, and jalapeño to drippings in stockpot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes.
  • Stir in garlic and sauté uncovered 1 minute.
  • Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
  • Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper.
  • Transfer ribs to a platter and spoon sauce over top.
  • Sprinkle with chopped cilantro.

Recipe Source

Bacon Wrapped Scallops

Bacon Wrapped Scallops

Ingredients

  • 1 pound large scallops
  • 1 pound sliced bacon
  • Juice of 1 fresh lemon
  • 2 tablespoons olive oil
  • Fresh pepper
  • Long toothpicks or skewers

Directions:

  • Mix olive oil, lemon juice and pepper in small bowl. Pour over scallops and marinate in refrigerator for about an hour. Wrap each scallop with 1/2 strip of bacon. Keep together with toothpick or put 3-4 on each skewer.
  • Place on broiler pan. Broil in oven until golden brown and bacon is done to desired crispness.
  • You can use whole shrimp instead of scallops. Serve hot.

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.

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

Couscous with olives

Couscous with olives

Ingredients

  • 1 cup couscous
  • 200ml hot vegetable stock
  • ¼ cup pine nuts, toasted
  • 2 tbs olive oil
  • ¼ cup pitted black olives, sliced
  • 8 cherry tomatoes, halved
  • 2 tbs fresh coriander and chives, chopped
  • ¼ tsp black pepper

Directions:

  • Place the couscous grains into a bowl and pour over the hot chicken stock. Cover the bowl and leave couscous to soak the stock for 15 minutes or until tender.
  • Meanwhile, toast the pine nuts in a dry frying pan for 3 minutes, shaking the pan from time to time. Set aside.
  • Run a fork through the couscous to break up the grains and add olive oil, black olives, tomatoes, toasted pine nuts and herbs. Combine.
  • Season with pepper and serve warm.

Recipe Source

Hot Crab Dip

hot-crab-dip

Ingredients

  • 1/2 cup milk
  • cup salsa
  • 3 ounces pkt cream cheese – (8 ea) cubed
  • 2 ounces pkt imitation crab – (8 ea) flaked
  • 1 cup thinly-sliced green onions
  • 1 can chopped green chilies – (4 oz)
  • Assorted crackers

Directions:

  • Combine milk and salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on LOW for 3 to 4 hours, stirring every 30 minutes. Serve with crackers.
  • This recipe yields about 5 cups.

Yield: 5 cups

Recipe Source