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
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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.

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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

Pork Spring Rolls

Pork Spring Rolls

Ingredients

  • 1 pound ground pork (you can also use beef)
  • 1 medium onion, finely chopped
  • 1 carrot, grated
  • 1/4 cup soy sauce
  • 2 1/2 teaspoons black pepper
  • 1 1/2 tablespoons garlic powder
  • 2 tablespoons salt
  • 1 package (16 ounce) spring roll wrappers
  • 1 1/2 quarts oil for frying

Directions:

  • In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must.
  • Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
  • Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper.
  • Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
  • Take the bottom and top edges of the wrapper and fold them towards the center.
  • Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal.
  • Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
  • Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil.
  • Fry the rolls for 1 to 2 minutes, until all sides are golden brown.
  • Drain on paper towels. Serve immediately.
  • Cut in half, or serve as is with dipping sauce.
  • We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Yield: 6.0
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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!

California Caprese Salad

California Caprese Salad

Ingredients

  • 7 ounces Smoked Mozzarella (double that if you are using 1 lb of tomatoes)
  • 1 pound .5 pound to 1 pound Roma tomatoes (depending on how much salad you want to make)
  • 10 eachs Basil leaves (you need one per salad you make so if you have 10 slices of
  • 6 tablespoons Balsamic vinegar (this is an estimate as you are just going to drizzle it over the top of the 2 wholes Avocados
  • Salt and Pepper to taste (about one tablespoon of each) I used ground

Directions:

  • First make sure your basil is washed and trimmed so you only have the leaf. Pat dry with a paper towel and set to the side. I like to try and practice mise en place which is French for “everything in place” It might make a little more work or an extra dirty dish or two but when everything is measured out, sliced up and ready to go then you just get to have fun and create! It keeps everything organized and will make it so that your cooking experience has a nice flow to it because everything is in place! Mise en Place!!
  • Next thing you need to do is slice up your cheese. You want it about .5″ thick. You want something sturdy enough to hold the tomato and avocado and thick enough to taste all the wonderful smokey flavor. But this is personal preference so if you find you like it thinner then by all means slice it that way!
  • Now slice up your Roma tomatoes the same thickness as your cheese, about 5″ to 1″ thick. Do the same thing with your avocados.
  • Place the cheese on a serving platter or plate. Place a tomato slice on top of each slice of cheese. Then top each tomato slice with a slice or chunk of avocado. Once this is done you want to do a sprinkle of salt and pepper over the top of your salads!
  • Once you have salt and peppered the salads it is time to top with a basil leaf. For the finale you are going to drizzle on some balsamic vinegar! My bottle did not do the drizzle I had hoped for so it was more of a dumping of vinegar! But that is ok I just tipped the plate into the sink to drain out an excess vinegar so if your drizzle experience does not go as planned c’est la vie!
  • To serve I toasted up a couple of pieces of French bread and cut them into bite size pieces and drizzled on a little Olive Oil and put those on a plate next to the California Caprese Salads. It was lovely having that toasted crusty bread to soak up the balsamic and complimented the Caprese very well! I hope you try my version on this classic salad and let me know what you think! I promise you are going to love it! To see step by step photos go to http://www.sweetsins2share.com/?p=1072

 

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Eggplant Caponata Dip

eggplant-caponata-dip

Ingredients

  • ½ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 large onion, diced
  • 2 celery ribs, diced
  • 1 red pepper, seeded and diced
  • 2 eggplant, cut into ½-inch cubes
  • 2 tomatoes, peeled, seeded and chopped
  • 2 tablespoons capers, drained
  • ½ cup pitted green olives
  • ¼ cup red wine vinegar
  • ¼ cup chopped parsley
  • Salt and pepper

Directions:

  • Heat oil in frying pan. Cook garlic, onion, celery, red pepper and eggplant until soft. Stir in tomatoes and cook for 5 minutes. Put vegetables in bowl and toss with capers, olives, vinegar, parsley, salt and pepper. Taste, adding more vinegar and olive oil as needed.

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Easy Olive and Goat Cheese Crostini

Easy Olive and Goat Cheese Crostini

Ingredients

  • 1 baguette – (5 to 6 oz)
  • 2 tablespoons olive oil
  • 3/4 cup green or black olive tapenade see * Note
  • 3 tablespoons fresh thyme leaves
  • Thyme sprigs for garnish
  • 5 tablespoons finely-chopped walnuts
  • 1/4 cup dried currants
  • 5 ounces soft goat cheese

If you are seeking an easy appetizer then this olive and goat cheese crostini is exactly what you are looking for. Tart goat cheese is spread on slices of toast and topped with a olive mixture seasoned with thyme and currants. The combination of flavors is perfect: salty, sweet, savory, and tart. You can also make this dish into a super simple sandwich if you are not expecting company.

Directions:

  • * Note: Tapenade, a mixture of chopped olives, salt and olive oil, is often sold in jars. You can make your own by chopping pitted olives and adding salt and oil to bind the mixture.
  • To make crostini: Preheat oven to 350 degrees. Slice baguette on the diagonal into 1/4-inch thick slices. Brush each bread slice lightly on both sides with olive oil. Place on baking sheet. Toast for 5 to 6 minutes, or until lightly golden. Remove from oven. Transfer to wire rack to cool. (Note: This can be made 1 or 2 days ahead and stored in an airtight container; add desired toppings just before serving.)
  • To make topping: In small bowl, combine tapenade, thyme leaves, walnuts and currants.
  • To assemble: Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top. Garnish with thyme tips.

Yields 10 to 12 servings.

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