DRIED BEEF PICKLE DIP

DRIED BEEF PICKLE DIP
1 cup sour cream
8 ounces cream cheese, softened
1 teaspoon onion powder
5 ounces dried beef, chopped and rinsed WELL
1/4 cup small chopped dill pickles

• Beat together sour cream, cream cheese and onion powder, beating until smooth and well blended.
• Fold in dried beef and pickle pieces.
• Cover and chill 2 hours at least.
• Serve with tortilla chips and/or crackers.

BAKED BEAN DIP

One of the things I have realized lately that is I have become TOO precise in my blogging. Some days it just seems to be a struggle to get the words out so I write my recipe precisely and get it posted without the commentary. Well, that needs to end. Not only do I need to add more commentary to the recipe, I need to get back to regular blogging.

I LOVE cooking and only post those recipes that are successful so I need to use more words and tell you WHY we love the recipe and WHY it works and WHY I use certain flavor combos and cooking dishes. I promise to try and get better starting with this recipe.

It’s fall y’all and tailgating season for NFL and NASCAR on top of that was what I wanted to be able to and intended to write, but time got the best of me and now we’re having it as an appetizer for New Year’s Eve 🙂

Who couldn’t resist this warm to the touch AND the taste buds creamy, cheesy, mouth watering re-fried bean dip???? It is so easy to make AND ALWAYS a crowd favorite, even if that crowd is just the two of us,  when you add your favorite tortilla chips and garnishes for that extra crunch.

BAKED BEAN DIP

16 ounce can of FULL FAT re-fried beans
1/2 cup Mexican sour cream
4 ounce can diced mild green chiles, drained WELL
1/4 cup of your favorite salsa
1-2 tablespoons Pampered Chef Tex Mex seasoning
FRESH ground sea alt and black pepper, to taste
2 cups shredded cheddar or Mexican blend cheese, divided

GARNISHES
1 small bunch green onions, sliced thin
chopped cilantro,
copped avocado,
sliced jalapeños
chopped grape tomatoes
chopped olives
a dollop or two of sour cream
sliced limes
Cotija cheese sprinklings
Tortilla chips, for serving

• Preheat oven to 375°.
• In a large bowl, combine the re-fried beans, sour cream, salsa, seasoning, salt and pepper.
  
• Stir in 1 cup of the shredded cheese.

• Spread the bean mixture into a 2-quart baking dish (8×8). Personally I like a nice enameled cast iron to retain the heat, but also make it easy to clean.
• Top with the remaining 1 cup of shredded cheese.
• Bake 20-30 minutes.
• Remove from the oven.
• Top with garnishes of choices
• Serve warm with tortilla chips.



NOTE:

• You CAN use low fat ingredients, but I truly believe the flavor suffers if you do! You can also substitute the sour cream with Greek yogurt, but again I feel that the FULL fat sour cream works best.
• You can also add a protein if you want to load it up

ALTERNATIVE SEASONING BLEND
1-2 teaspoons chili powder
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon smokey paprika

CHARCUTERIE BOARDS

 The greatest meal on a busy holiday eve is a charcuterie board to graze on while you work.

This time of year can be stressful and super busy (normally pre-pandemic) so to make things easier we have gone to making charcuterie boards on the “eve” nights of holidays. The word charcuterie sounds a bit intimidating, but it doesn’t have to be.

Charcuterie Boards are suddenly all the rage, but the culinary art of preparing charcuterie boards dates back to the 15th century. The person who prepares the charcuterie board is a charcutier which literally means “Pork Butcher” in French. The original process/meaning was intended as a way to preserve meat before the invention of refrigeration, especially pork products.

The revived comeback of the charcuterie board brings it front and center to our tables and has been born out of the necessity of our busy lives as well as our love for farm to table and deli style meals that are also quick and easy.

Since the original meaning dealt with preserved meats, adding fermented, farm to table, home canned and prepared foods just falls into place along side the meats.

One of the best things about serving a charcuterie board at your own party is that there are NO RULES! It’s yours for the making – make it as simple or as sophisticated as YOU like. One of the greatest aspects of a charcuterie board is that you can mix it all up to fit EVERYONE’S taste.

You can make these as simple or as sophisticated as YOU like. For us it is ALL about favorites and yummy satisfying and filling “bites” of food. Below is a list of some suggestions for building your own charcuterie board for your next party.

Next year I’m going to do a “DESSERT” charcuterie board for a girlfriends party instead of a cookie exchange.

• Breads & Crackers – Crostini with toppings, Artisan Breads, Crackers, Fruitcake
• Spreads – Jams, Chutneys, Dips, Flavored Mustards, Sauces, Dressings, Flavored Honeys, Flavored Horseradishes
  
• Fermented/Pickled – Stuffed Olives, Pickles, Green Olives, Giardiniera, Peperoncinis, Pickled Carrots, Baby Corn
• Cheeses – Cheddar, Havarti, Brie, Baby Swiss, Gouda, Pimiento Cheese, Manchego, Bleu Cheese
• Meats – Salami, Roast Beef, Pancetta, Prosciutto, Pepperoni, Ham
• Nuts & Seeds – Pistachios, Walnuts, Pecans, Macadamias, Sunflower seeds, Pumpkin Seeds, Almonds, Chocolate covered raisins
• Dried fruits – Dates, Prunes, Apricots, Golden Raisins
• Fresh fruits – Grapes, Oranges, Berries, Apple slices, Pears, Grape tomatoes, Kiwi, Starfruit
• Decorations – sprigs of Rosemary, Thyme or Basil

PEPPERONI & TOMATO BASIL SQUARES

PEPPERONI & TOMATO BASIL SQUARES

1 batch pizza dough or 10 ounce Pillsbury pizza crust
8 ounces mozzarella cheese, grated to 2 cups
1/4 cup grated Parmesan cheese
1 cup pepperoni pieces
2 tablespoons FRESH basil leaf pieces + a tablespoon or so for garnish
2/3 cup mayonnaise
2 cloves garlic, minced
4 ROMA tomatoes, thinly sliced

• Preheat oven to 375°.
• Roll crust to 12×15 inches on a pizza stone or baking sheet.
• Sprinkle with 1 cup of mozzarella cheese and pepperoni pieces.
• Arrange tomato slices evenly over top.
• Combine mayonnaise, basil pieces, Parmesan cheese, garlic and remaining mozzarella cheese until well blended.
• Top with cheese mixture and spread evenly.
• Bake 15-20 minutes until golden and bubbly.
• Cut and serve warm.

BACON GREEN ONION DIP

Another awesome Facebook/internet find recipe. Just a couple changes to make is “US” friendly and we really enjoyed it on yesterday’s race day!! It will become a football friendly dip too 😀

BACON GREEN ONION DIP Adapted from the MIDNIGHT BAKER
16 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
⅓ cup grated Parmesan cheese
1 small bunch green onions, sliced thin
10 bacon strips, cooked and crumbled
1 teaspoon garlic powder

• Combine the cream cheese, mayonnaise, sour cream, Parmesan cheese and garlic powder.
• Add onions and mix well.
• Fold in bacon.
• Cover and refrigerate for 2 hours to allow flavors to blend.

NOTE: I have used my homemade Pimiento Cheese and just add the sour cream, garlic powder, green onions and bacon to it for a tasty variation. 😀

BETTY WHITE’S CHICKEN WINGS

I ran across an article about celebrity recipes and the one that stuck out to me was BETTY WHITE’S CHICKEN WINGS. They claim this recipe went viral before viral was a “thing”. Well, I LOVE Betty White, so I had to try them. 😀 I altered them very little. The biggest alteration was eliminating the “death to me” allergy ingredient of dry mustard. Hubby said in his opinion, it wasn’t even necessary. The other alterations I made were substituting Bragg’s liquid aminos for the soy sauce because it reduces the sodium A LOT and decreasing the water which made them stickier and in my opinion tastier! Anytime I make wings I start them in a buttermilk soak to plump them also. That said, these wings were AMAZING!

BETTY WHITE’S CHICKEN WINGS
3 pounds plump chicken wings
1/2 cup butter
1 quart buttermilk
1 cup Bragg’s Liquid Aminos
1 cup brown sugar
1/3 cup water
3/4 teaspoon garlic powder

• Arrange wings in shallow baking pan or 2 as necessary for a single layer.
• Pour buttermilk over top and refrigerate 2 hours.
• Drain off buttermilk and rinse wings. Let them drain while you prepare the marinade.
• Return wings to baking dish(es) in a single layer.
• In a large sauce pan combine the butter, liquid aminos, water, garlic powder and brown sugar whisking to combine until butter melts and sugar dissolves.
• Bring to a SLOW boil.
• Turn off heat and cool 15 minutes.
• Pour marinade over wings and refrigerate 2 hours.
• Remove pan from refrigerator and bring to room temperature.
• Preheat oven to 375.
• Bake 75-90 minutes depending on plumpness.

BACON CHEESEBURGER SLIDERS

 

BACON CHEESEBURGER SLIDERS

A slightly sweet and garlicky glaze on these Hawaiian Roll Bacon Cheeseburger Sliders makes the best slider recipe! We’re always looking for easy ground beef recipes and these easy sliders take a burger to the next level.

1 package of 12 pack King’s Hawaiian roll sliders
4-6 slices bacon, diced
1 pound lean ground beef
1/3 cup diced red onion
FRESH ground sea salt and black pepper
1/2 teaspoon dry mustard (optional)
1/2 cup shredded sharp cheddar cheese
6 slices sharp cheddar cheese
3 tablespoons butter melted
1 tablespoon brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 tablespoons sesame seeds (optional)

• Preheat oven to 350°.
• Slice entire package of rolls (do not separate) in half and toast bottoms in broiler for 1-2 minutes.
• Cook bacon until crisp.
• Remove bacon pieces to paper toweling to drain.
• Brown ground beef and onions in bacon drippings and then drain WELL.
• Return meat mixture to the pan and lower heat to low.
• Season with salt, pepper and dry mustard if using.
• Stir in shredded cheese for 1 minute.

• Sprinkle bacon on top.
• Add slices of cheddar cheese and replace top half of rolls.
• Melt butter and stir in brown sugar, onion and garlic powders.
  
• Spoon or brush over the tops of the sliders.
  
• Sprinkle with sesame seeds if using.
  
• Bake for 10 – 15 minutes until rolls are lightly browned and cheese is melted.
  
• Serve warm and enjoy!


CHILI LIME CHICKEN WINGS

 

Okay, this sounds like a strangely weird combination of ingredients, but guess what? They work together REALLY well! These go fast and are asked for often so indulge yourself and enjoy!

CHILI LIME CHICKEN WINGS
2 1/2 pounds whole chicken wings or thighs
1 cup PURE maple syrup
2/3 cup chili sauce
Juice of lime juice
FRESH ground sea salt and black pepper, to taste
2 teaspoons paprika
Neutral oil for frying
1 bunch green onions, sliced

• In a large sauce pan whisk together the maple syrup, chili sauce and lime juice.
• Bring to a SLOW boil.
• Reduce heat to simmer and cook 30-45 minutes until reduced and sticky thick.
• Combine the flour, paprika, salt and pepper in a ziplock bag.
• Add chicken pieces, tossing to coat, shaking off excess.
• Heat oil in dutch oven to 375°.
• Fry chicken pieces 6-8 minutes until cooked through. DO NOT CROWD THE PAN!!!!
• Drain chicken pieces on paper toweling.
• Transfer chicken to a large shallow baking dish and pour sauce over, turning chicken pieces to coat well.
• Garnish with green onions and lime wedges.
• Serve immediately.

NOTE: I often use a stick of butter or crisco and fry the chicken pieces like grams taught me – cooking on one side until the bleed and then turning them for the same amount of time on the other side.

REUBEN TORTILLA PINWHEELS

 

Here’s what I made for St. Patrick’s Day!
 

REUBEN TORTILLA PINWHEELS
8 ounces cream cheese, room temperature
1/2 cup Russian Salad Dressing
1/2 cup sauerkraut, rinsed and drained REALLY WELL
8 ounces QUALITY Swiss or Gruyere cheese (shredded)
3/4 pound thinly sliced corned beef
8-9 inch flour tortillas

• Mix together cream cheese and Russian dressing until smooth and creamy.
• Add in sauerkraut and blend well.
• Spread one side of a tortilla with cream cheese mixture ALMOST all the way to the edges.
• Sprinkle with a layer of grated cheese.
• Layer a few slices of corned beef on top of the cheese.
• Roll up tortilla tightly.
• Repeat with remaining ingredients, laying rolled tortillas on a plate.
• Cover and refrigerate for at least 1 hour.
• Remove from refrigerator and slice into rounds and serve.

LEMON PEPPER CHICKEN WINGS (AIR FRYER)

Using the air fryer to make these chicken wings is, in my opinion, THE best way to prepare them. They are PERFECTLY seasoned, SUPER crisp, salty, peppery and garlicky ALL at the same time! They have crisp salty skins with a hint of garlic, lemon and pepper in EVERY bite. These are seasoned to perfection and cook so fast with no marinating required!

LEMON PEPPER CHICKEN WINGS (AIR FRYER) serves 4

1 pound chicken wing drummettes
2 tablespoons avocado oil
1 tablespoon Frank’s Original hot sauce
2 teaspoon garlic salt
1 teaspoon lemon pepper
1 teaspoon paprika
1 teaspoon Hidden Valley ranch powder

• Thoroughly pat dry chicken wings with paper towels and place in a mixing bowl.

• Whisk together the hot sauce and avocado oil.
• Toss to coat in oil and hot sauce mixture.
• Sprinkle with garlic salt, lemon pepper and ranch seasoning.
• Toss to evenly coat with seasoning.

• Place on air frying basket, spacing evenly and air fry at 400˚ for 7 minutes per side, a total of 14 minutes, or until chicken wings are crisp and golden brown on the outside.
• Serve with a side of your favorite ranch or bleu cheese dressing.  We use Bob’s Big Boy.

BLOODY MARY SHRIMP COCKTAIL

 

BLOODY MARY SHRIMP COCKTAIL adapted from Ree @ Pioneer Woman
1 cup jalapeno ketchup
1 teaspoon prepared horseradish 
1 teaspoon Worcestershire sauce 
1/2 teaspoon Bragg’s liquid aminos 
1/2 tablespoon vodka 
1/2 lemon, zested and juiced 
FRESH ground sea salt & black pepper 
16 peeled, de-veined and cooked extra-large shrimp (about 1 pound), tails on
1/2 celery stalk, finely diced, plus 16 small celery stalks with leaves, for garnish (optional)

• Mix together the ketchup, horseradish, Worcestershire sauce, liquid aminos, vodka lemon zest and lemon juice.
• Season with salt and pepper.
• Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery.
• Place a celery stalk with leaves into each glass.

MAGIC DUST SLAM DUNK HOT WINGS

 

MAGIC DUST SLAM DUNK HOT WINGS from Chris at NibbleMeThis He originally ran this recipe over at OUR Krazy Kitchen when I hosted that food blog.

36 chicken wing pieces (wingettes and drummettes)
CHRIS’ DRY RUB (I use my MAGIC DUST instead of Chris’ rub though – recipe below)
1 1/2 teaspoon Lawry’s Season Salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon oregano

TOSS SAUCE
1/2 cup hot sauce (I use Frank’s Original)
1/3 cup butter
1 tablespoon Worcestershire sauce

DUNK SAUCE
3/4 cup ranch dressing
2 tablespoon diced roasted red pepper
2 tablespoon cilantro, finely minced

• Preheat oven to 350°.
• Mix the “dunk sauce” together and refrigerate.
• Wash and dry the wing pieces REALLY well* and season with the dry rub.
• Cook the wings for 25 minutes and then flip the wings.  Cook another 25 minutes or until crisp and cooked through.
• Meanwhile, whisk together the “toss sauce” over medium heat.
• Toss the wings in the toss sauce and put back in the oven for another 5-10 minutes.
• Serve with the Dunk Sauce and enjoy

NOTE* This helps get a crisp skin.

TAMY’S MAGIC DUST (my go to dry rub that I keep on hand)

1/2 cup sweet paprika
1/4 cup finely ground sea salt
1/3 cup superfine sugar
1/4 cup chipotle chili powder
2 tablespoons ground black pepper
1/4 cup garlic powder

• Mix all ingredients together until well blended.
• Store in an airtight container.
• Shake before each use.

MAGIC DUST NOTE: I can’t use it because of allergies, but a great addition to this recipe is 2 tablespoons of Colemna’s dry mustard.

CREAMY RUSTIC TOMATO SOUP with GRILLED CHEESE ROLL-UP DIPPERS

 

CREAMY RUSTIC TOMATO SOUP with GRILLED CHEESE ROLL-UP DIPPERS

ROASTED TOMATO MIX
2 large zuchinni peeled and slices
8 cups tomatoes (I used garden grown Roma, Cherry and Blue Indigo tomatoes)
1 bulb garlic, peeled and sliced
1 large bunch green onions, halved and roughly sliced diagonally

CREAMY RUSTIC TOMATO SOUP
3 cups chicken broth
FRESH ground sea salt and black pepper, to taste
1/3 cup chopped Italian parsley
2 tablespoons chopped FRESH Basil
2 tablespoons chopped FRESH Oregano
1/2-1 cup heavy cream

GRILLED CHEESE ROLL-UP DIPPERS
12 egg roll wrappers
12 Tillamook medium cheddar cheese snack sticks
1/4 cup grated Parmesan cheese
1 stick butter
1/2 cup avocado or canola oil

• Start cheese stick on the corner of the egg roll wrapper and roll cheese stick twice.
• Sprinkle with Parmesan cheese and wrap 2 more times folding in the corners as necessary.
• Brush remaining open edges with water and continue rolling until well sealed.
• Heat butter and oil (1/2 inch deep) to 375˚.
• Fry sticks a few at a time until golden brown all the way around.
• Drain on paper towels.

SWEET & SOUR CHICKEN WINGS

SWEET & SOUR CHICKEN WINGS
1/3 cup Bragg’s liquid aminos
1/2 cup apple cider vinegar
1/2 cup QUALITY sweet honey
3 cloves garlic, minced
2 inch piece of ginger, peeled and minced
3 pounds chicken wing pieces
sesame seeds to garnish
2 green onions, sliced thin for garnish

• Preheat oven to 475°.
• In a small saucepan whisk together the liquid aminos, vinegar, honey, garlic and ginger.
• Bring to a simmer over medium-high heat, stirring occasionally until reduced by half and starting to thicken, about 30 minutes.
• Strain through a sieve and discard solids. You should have about 2/3 cups of sauce.
• Transfer sauce to large mixing bowl.

• Arrange chicken wing pieces on a jelly roll pan covered in foil and sprayed with non-stick cooking spray.
• Bake 30-35 minutes until golden, crisp and cooked through.
• Transfer wings to sauce bowl and drain fat from pan.
• Toss wings until well coated by sauce and most of sauce is absorbed, about 3-5 minutes.
• Sprinkle with sesame seeds and green onions to serve.

SWEET & SOUR CHICKEN DIP

This recipe is perfect for a potluck, tail gate party, holiday get together or Sunday dinner and it has nice refreshing change of taste.

SWEET & SOUR CHICKEN DIP
2 tablespoons Bragg’s Liquid Aminos
1 1/2 tablespoon sesame oil
2-3 cloves garlic, finely minced
1 1/2 pounds chicken tenders
24 ounces cream cheese, softened
10 ounce jar sweet and sour sauce
2 cups FRESH baby spinach
2 bunches thinly slice green onions
1/2 cup chopped salted peanuts
Sesame Rice Crackers

• Generously season chicken tenders with salt and pepper.
• Sear chicken tenders until golden and cooked through. Set aside to rest.
• Whisk together the liquid aminos, sesame oil and garlic.
• Shred chicken pieces.
• Toss with sesame oil mixture and refrigerate for AT LEAST an hour.

ASSEMBLY

• Spread cream cheese onto serving platter.
• Spread sweet and sour sauce over cream cheese.
• Top with spinach pieces.
• Top with chicken mixture.
• Sprinkle with green onions and peanuts.
• Serve with sesame rice crackers.

NOTE: For a more elegant serving:

• Combine the cream cheese with the sweet and sour sauce into a spread.
• Spread each cracker with a generous portion.
• Top with spinach pieces.
• Top with chicken mixture.
• Top with green onions.
• Arrange on platter.
• ENJOY!

TROPICAL BBQ MEATBALLS

Seems like lately I have needed to make a bunch of appetizers for one event after another. Meatballs are one of my favorite dishes to make and can be prepared bite size AND in large batches without sauce and frozen for the future.

TROPICAL BBQ MEATBALLS makes 3 dozen 1 inch meatballs
1 cup quick cooking oats
3/4 cup finely minced Vidalia onion
1/2 cup + 2 tablespoons half and half
1 large egg, lightly beaten
3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
3/4 pound lean ground beef
3/4 pound ground pork
1/2 teaspoon chili powder
1/2 teaspoon paprika

• Preheat oven to 350°.
• Grease a wire rack and set inside a jelly roll pan.
• Combine the oats, half the onion, half and half, garlic, egg, salt, pepper, chili powder and paprika in a large bowl.
• Crumble the beef over the oats mixture and using your hands, mix well, but with minimal mixing.
• Roll into 1 inch balls and place on wire rack.
• Bake 20 minutes or until meat is no longer pink.
• Remove rack from pan.
• Wipe pan dry of any grease.
• Add meatballs back to pan.

1/2 cup ketchup
1/2 cup apricot pineapple preserves
3/4 cup packed brown sugar
1/2 teaspoon liquid smoke
2 tablespoons honey

• Combine the ketchup, preserves, brown sugar, liquid smoke and remaining onion in a small saucepan.
• Bring to a SLOW boil.
• Reduce heat, add honey and simmer 10-15 minutes until thickened.

• Drizzle sauce over meatballs and turn to coat.
• Return pan to oven and bake another 15 minutes.
• Arrange on a platter and serve.

BUFFALO MEATBALL SLIDERS

These are the perfect game or race day tailgating “GUY” food. No bones, no mess, but ALL the flavor of the PERFECT wings.

BUFFALO MEATBALL SLIDERS
1 1/2 pounds frozen meatballs, thawed (chicken if you can find them, but turkey works too)
1/4 cup PACKED brown sugar
1/4 cup FRANK’S original hot sauce (or MORE, to taste)
1/4 cup honey
1/4 cup pineapple pepper jelly (as mild or strong as you like) 😀
2 tablespoons cornstarch
2 tablespoons Bragg’s Liquid Aminos
12 King’s Hawaiian rolls
torn lettuce leaves
Crumbled Bleu Cheese
Ranch dressing

• In a 3-4 quart slow cooker whisk together the brown sugar, hot sauce, hone, preserves, corn starch and liquid aminos until well blended.
• Stir in meatballs, coating well.
• Cover and cook on low 2-3 hours.
• Slather ranch dressing on both sides of bun.
• Add desired lettuce leaves.
• Add 2 meatballs.
• Top with crumbled bleu cheese.
• Replace top and enjoy!!!

JALAPENO HONEY STICKY WINGS

JALAPENO HONEY STICKY WINGS
3 pounds chicken wings and drumettes
1 1/2 cups Heinz Jalapeño ketchup
1/3 cup packed brown sugar
1/4 cup champagne or rice wine vinegar
2 tablespoons mild honey
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons liquid smoke
FRESH ground sea salt and black pepper, to taste
1 jalapeno seeded and sliced thin
1/3 cup minced red onion
sesame seeds, to garnish

• In a LARGE bowl whisk together the ketchup, brown sugar, liquid smoke, honey, vinegar, Worcestershire sauce and garlic.
• Fold in the red onion.
• Season with salt and pepper, to taste.
• Add chicken pieces and toss to coat.
• Spray slow cooker with non-stick cooking spray.
• Add chicken pieces to slow cooker.
• Cook on low 3 hours or until chicken is tender and cooked through.
• Garnish with jalapeño slices and sesame seeds.

NOTE: For a spicier wing add the jalapeno slices with the red onion so they cook the entire time together.

BUFFALO CHICKEN MEATBALLS

 
BUFFALO CHICKEN MEATBALLS  – classic taste in a finger free meatball.
3/4 pound ground Chicken
Juice of 1 Lemon
2 tablespoons Butter, melted
1/4 cup Panko Bread crumbs
1/3 cup chicken broth
1-3 tablespoons to 1/4 cup Frank’s hot sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon smoked paprika
1/2 teaspoon cayenne pepper

• Heat 2 teaspoons of avocado oil on medium-high until hot.
• In a large bowl, combine the chicken, breadcrumbs, and spices.
• Season with salt and pepper to taste. Gently mix to combine.
• Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate.
• Heat 2 teaspoons of avocado oil on medium-high until hot.
• Add the meatballs and cook, turning occasionally 8 to 10 minutes, or until browned and cooked through.
• Whisk together the butter and chicken broth.
• Add to the pan with the meatballs, cooking 1-2 minutes, frequently spooning the sauce over the meatballs.
• Turn off the heat and stir in as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
• Season with salt and pepper to taste.
• Serve with creamy mashed potatoes, veggies.
• Enjoy!

WARM CARROT-CELERY SALAD
Avocado oil
2 stalks celery, thinly sliced
2 large carrots, peeled, halved & sliced
1 small shallot, halved and sliced
FRESH ground salt and pepper, to taste

• Heat a large skillet over medium heat.
• Add avocado oil.
• Add carrot pieces, season with salt and pepper, cooking 4-5 minutes until lightly browned and soft.
• Add celery, seasoning again.
• Transfer to a bowl, cover and keep warm.

Featured at Melt In Your Mouth Monday #392 1-6-2019

TEX MEX CHICKEN PINWHEELS

 
TEX MEX CHICKEN PINWHEELS
2 chicken breasts cooked and shredded or 2 cups shredded rotisserie chicken
8 ounces cream cheese, softened to room temperature
1/4 cup sour cream
3/4 cup grated cheddar cheese
1/2 cup grated jack cheese
1 can shopped corn, drained well
1 can black beans, rinsed and drained well
1 can ROTEL original tomatoes, drained well
1 bunch green onions, sliced thin
FRESH ground sea salt and black pepper
6 slices bacon, cooked crisp
6 10 inch burritos
Salsa for serving

• In a large mixing bowl combine the cream cheese and sour cream with an electric mixer until smooth.
• Season with salt and pepper to taste and blend again.
• Fold in grated cheese until well blended.
• Fold in vegetable mix, chicken pieces and crumbled bacon.
• Divide mixture among the tortillas, spreading it out evenly and short of the far edge.
• Roll up tightly and secure with toothpicks.
• Cover with plastic wrap and chill at least 2 hours.
• Remove from the refrigerator and slice into rounds.
• Serve with Salsa.