Diamond Burgers March 1, 2017

OMG these are my new favorite thing to make for a party !  They are SO SO SO SO good!  These were perfect for the Steelers playoff game against the Chiefs, and tasted even better with a Victory!! 🙂

• 1 pound lean ground beef
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• 1/2 teaspoon smoked paprika
• 2 cups diced onion (about 1 whole onion)
• 3-4 cloves garlic, minced
• 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
• 12 slices cheddar cheese
• 12 dinner rolls

GLAZE

• 1/2 cup (8 tablespoons) butter
• 2 tablespoons Brown Sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon mustard
• 1 tablespoon sesame seeds

Directions:

1. Preheat oven to 350 degrees F. Coat 9×13 baking dish with non-stick cooking spray.
2. Place a large skillet on the stovetop over high heat. When the pan is very hot, add the beef and season with salt, pepper, cumin, mustard powder, and paprika. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until well combined.
3. Place bottom half of buns in prepared pan. Top with beef & sliced cheese. Finish off with the top half of the bun.
4. Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined. Pour over the buns.
5. Bake at 350 degrees F for 25 minutes.

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Spinach Artichoke Dip in Football Bread Bowl

This was PERFECT for our superbowl party, and the perfect accompaniment to our Nacho Bar!  It is just too cute!!

1. GET 3 TUBES OF DOUGH

2. ROLL OUT FIRST TUBE INTO A SHEET

3. FORM A FOOTBALL SHAPE WITH THE OTHER TWO TUBES

4. TOOTHPICK THE SIDES

5. TRIM EXCESS-AND USE IT FOR FOOTBALL LACES

6. BRUSH WITH EGG WASH

Then you bake at 350 degrees F until lightly golden, fill it with dip, then continue baking until bread bowl is deeply golden and dip is bubbly.

Chicken Parm Sliders

I am also now addicted to making any type of sliders that I can find for parties!  This one was great for the Superbowl!  And so easy!  The topping on this smelled like garlic bread baking in the oven 🙂

• 15 Slider Buns
• 1 lb Breaded Chicken Tenders * *These should be cooked already** (weight is approx.)
• 2 c Pasta Sauce
• 2 c Mozzarella Cheese, shredded
• ½ c Parmesan Cheese, shredded
• 3 Tbsp butter, melted
• 1 tsp Garlic powder (more to taste)
• 1 tsp Italian seasoning

1. Preheat oven to 350°F.
2. Place the bottom half of the slider buns in a greased casserole dish.
3. Place cooked chicken tenders on the bottom buns and then cover them in sauce.
4. Combine the mozzarella and Parmesan cheese and sprinkle it over the sauce.
5. Place the top buns on the sliders.
6. Melt the butter and mix the garlic powder until it is thoroughly combined. (feel free to add more garlic powder if you like garlic as much as I do!)
7. Pour the melted butter over the buns and then sprinkle with Italian seasoning.
8. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.

Neiman Marcus Dip February 28, 2017

It was hard for me to believe that just this little list of ingredients could make such a delicious dip !  Wow – was I wrong!  This dip is AMAZING – I can’t get enough of it – and it is SO SUPER EASY!

1. 1 1/2 cups mayonnaise (light mayo is fine)
2. 8 ounces shredded medium or sharp cheddar
3. 6 green onions, sliced
4. 1/4 cup sliced almonds, toasted
5. 4 slices of bacon, chopped

Instructions

1. Combine ingredients in a medium serving bowl and chill. Serve with crackers, chips, or veggies

Tabbouleh! Finally!

One of my most absolute favorite things to buy at Trader Joe’s is their Tabbouleh.  Lately though, they said they can’t get the right supplier and for the past 6 months, no tabbouleh at Trader Joe’s 😦  So, I decided to make my own, even though I failed a couple years ago – this one tastes perfect!  yay!

• 1/2 cup uncooked bulgur
• 2 cups of chicken or vegetable stock
• 2-3 cups of chopped Italian flat-leaf parsley, loosely packed
• 1/2 cup of chopped mint
• 1/4 cup of chopped scallions
• 2-3 roma tomatoes, cored and chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 tsp salt

DIRECTIONS:

In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur. Let it sit for 30-60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.

Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl. Add oil and lemon juice, and stir until well mixed. Add salt to taste.

Serve immediately or refrigerate for up to one day.

 

Banana Pepper Pizza

I am obsessed with making different pizza recipes.  Maybe because it is such a quick and delicious dinner, maybe because I am 100% obsessed with pizza, maybe because you can get 1.25 balls of pizza dough in the strip that is UNbeatable… Whatever it is , I don’t see my obsession ending!

• Pizza Dough
• Extra Virgin Olive Oil
• Italian Seasoning
• Caramelized Onions
• Garlic Powder
• Pickled Banana Peppers
• Salami (optional)
• Shredded Mozzarella Cheese (or an Italian blend)

Banana Pepper Pizza:

Stretch out your dough and add about a teaspoon of Olive Oil and rub on the crust. Avoid the edges just like you would with sauce.

Make sure to pat dry your Banana Peppers. This is very important!

Add the Peppers, Caramalized onions, Salami, Italian Seasoning, & Garlic Powder.  Add cheese on top, and bake at 375degrees for 12 minutes or golden brown 🙂

 

Eggs and Bacon Breakfast Pizza October 24, 2016

Perfect Hangover Food!!! Oh yes!

Ingredients

12 ounces refrigerated fresh pizza dough

1 teaspoon olive oil

2.5 ounces part-skim mozzarella cheese, shredded (about 2/3 cup)

3 center-cut bacon slices, cooked and crumbled

4 large eggs

1 tablespoon grated Parmesan cheese

2 tablespoons minced fresh chives

2 tablespoons minced fresh flat-leaf parsley

Preparation

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

2. Let dough stand at room temperature for 30 minutes.

3. Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Brush oil over dough. Top evenly with mozzarella cheese and bacon. Crack eggs over top of pizza; sprinkle evenly with Parmesan cheese. Bake at 500° for 8 minutes or until crust is browned and crisp. Sprinkle with chives and parsley. Cut into 8 slices.

Macaroni with Roasted Red Pepper Sauce and Goat Cheese

Another Awesome side dish – I made with Grilled Chicken, but you can also just serve it as its own dinner!

Ingredients

For the sauce

• 2 tbsp olive oil
• 1 small onion (chopped)
• 4 garlic cloves
• 1 cup chopped roasted peppers
• 1/2 cup white wine
• 1/4 tsp salt
• 1/4 tsp paprika
• 1/4 cup chopped fresh parsley

Main ingredients

• 2 cup uncooked macaroni
• 1 cup goat cheese
• 1/4 cup thinly sliced roasted peppers
• parsley and goat cheese to garnish

Instructions

1. Bring a large pot of water to a boil.
2. Meanwhile, heat the olive oil over medium heat in a large, non-stick skillet. Add onion and cook for about 5 minutes, or until it starts to soften. Add bell peppers and garlic and then cook for another minute and add wine. Keep cooking the sauce for about 5 minutes, until the wine evaporates half way, and turn off the heat.
3. Boil the macaroni according to the package instructions.
4. Transfer the peppers in wine into the food processor and add parsley, salt and paprika. Process the sauce until smooth.
5. Drain the macaroni and stir in the sauce. Add the goat cheese and stir again.
6. Garnish with some fresh parsley and goat cheese.

 

 

Smoked Gouda & Cheddar Mac and Cheese

 

Aka – THE BEST MAC AND CHEESE I HAVE EVER MADE!!

My mac and cheese never tastes like you had it at a good BBQ place as a side, like never. Until now!  The smoked gouda and the cajun seasoning gives it the BEST flavor – I will never use another recipe again!!

 

Ingredients

• 4 cups Dried Macaroni
• 4 Tablespoons Butter
• ¼ cups All-purpose Flour
• 2-½ cups Fat-free Half-and-half
• 2 teaspoons Dry Mustard
• 1 whole Egg, Beaten
• ⅓ pounds Smoked Gouda
• ½ pounds Cheddar Cheese
• ¼ pounds Sharp Cheddar
• ½ teaspoons Salt
• ½ teaspoons Fresh Grated Pepper
• ½ teaspoons Cajun Seasoning

Preparation

1. Preheat oven to 350 F.
2. Boil macaroni in a pot of water until very firm, for only about three minutes. Drain off the water and rinse macaroni with cool water.
3. Grate up all of your cheeses and set them aside..
4. In a large pot over medium-low heat, melt butter then sprinkle in flour. Whisk together over medium-low heat. Cook mixture for about five minutes or until the mix is light brown, whisking constantly.
5. Mix the half-and-half with mustard in a small bowl then add it a bit at a time and whisk until smooth each time. Once all of the cream has been incorporated cook the mixture until very thick. Reduce heat to low and keep warm.
6. In a small bowl, beat egg. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking eggs.
7. Pour egg mixture back into the sauce, whisking constantly. Stir until smooth and uniform in color.
8. Add in about a pound of the cheeses and stir until melted, then add salt, pepper, and Cajun seasoning. Taste sauce and add more seasoning if desired. Mix should taste salty, add more salt if needed.
9. Add the drained, cooked macaroni and stir to combine.
10. Pour mixture into a greased baking dish (I used a 9×13), top with the remaining cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. Serve and enjoy!

Our Little Firecracker Turns 2!

Our Little Lila turned 2 on Fourth of July Weekend!  And, it was the absolute perfect theme – RED , WHITE, AND TWO!!!  I loved this theme so much, and the party decorations were so easy to find!  It was a fabulous day!