French dip… DIP!

 

French dip...DIP

* This recipe was adapted from the recipe Hot Artichoke dip; found at the top of page 6 in the cook -book 100 best Appetizer Recipes. You can find this cookbook at 5 below, which is where I purchased the book.

A few weeks ago I was at the 5 below store when I came across a few cool cookbooks that I knew I wanted for my collection. While flipping through the books on the way home, I found a recipe for a hot artichoke dip. Now, I am no fan of artichokes; but this recipe had my recipe inventing wheels turning. My hubby is a HUGE fan of french dips, so I thought how yummy would it be to make a french dip.. dip?! So that’s exactly what I did, and here is how I did it:

Ingredients:

1 packet Ajus

1- 8 oz container sour cream

1 cup mayo

1/2 of a 7-8 oz. container roast beef lunch meat ( Chopped. I used the carving board style.)

1/4 of a large onion finely sliced ( I used a mandolin slicer)

1/2 cup water

1/2 of an 8 oz. bag Mozzarella cheese

1/2 of an 8 oz. bag Swiss cheese

butter to fry onion in

 

Directions:

Preheat oven to 350 degrees

– In a medium sized frying pan saute onions over medium heat with 1 tablespoon of butter.

– Once onions are caramelized add roast beef and stir.

– Next add 1/2 cup of water and entire packet of Ajus, stir and cook till it starts to boil. Once it starts to boil turn burner off and sit the mixture aside to cool (Do not leave the mixture on the hot burner you just turned off, sit it on a cool burner or on a pot holder on the counter.)

– In a separate, small, oven proof bowl (about 1 qt. in size) add sour cream, mayo, and cheese (save about 1 hand full of each type of cheese to top the dip with), mix well.

– When the onion beef mixture has cooled add it to the heat proof bowl with the mayo and sour cream mixture, mix well.

– Bake at 350 for 15 minutes then take it out and stir, bake an additional 10 minutes take out and stir.

– Add the rest of cheese to the top. bake for 5 minutes then turn on the broiler and broil the top of the cheese so it gets nice and brown.

– Serve with bread, crackers, or chips for dipping

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission, if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

Buckin’ Bronco Nachos

//

Nacho's Final

 

My brother is one of my toughest critics and if he say’s something is good, I know it is! And he told me these were awesome! I loved these because they were so easy to make and a great budget friendly crowd pleaser. =)

Buckin’ Bronco Nachos

Ingredients:

2 pounds ground beef (cooked and drained)

1 to 1 1/2  Cups of your favorite BBQ sauce

1 Cup caned baked beans ( you will have left overs, put them in a bowl and store in the fridge for later)

10 slices of pepper jack OR Monterrey & Colby Jack cheese ( I did half and half because not everyone in my family likes pepper jack, so I did 5 slices of pepper Jack on the one side and 5 slices of the Monterrey and Colby Jack on the other side)

1 – 13 oz bag of Tortilla chips ( you will use most of the bag)

Frunions for Topping ( I forgot to measure these but I would say I used a good half of a cup)

//

Directions:

Pre heat oven to 350 degrees

Once you have cooked and drained your hamburg return it back to the frying pan you used and add BBQ sauce. You want the consistency of BBQ so start with one cup and go from there, if it looks like it needs more add the other 1/2 cup and mix well. Fill a cast iron skillet almost to the top with tortilla chips ( You may no use the whole 13 oz bag). Next add your BBQ burger evenly over the tortillas, then the cheese & Beans. Sprinkle frunions over the top and bake at 350 degrees for 5 – 10 minutes or until the cheese melts, be careful not to burn the frunions. Take out of the oven and serve right in the cast iron skillet.. Make sure your guests know that it will be HOT for a few minutes.

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

//

BBQ Bacon wrapped Chicken strips on a stick

//

bc final

These things are AMAZING! They are the perfect appetizer for game day parties. They are easy to make and the house smells fantastic as they are cooking. Your guests mouths will be watering the second they come through your door.=)

* These would also be awesome on the grill =)

Ingredients:

1 – 16 oz pack of boneless skinless chicken tenders/strips  ( thawed)

1 – 1 1/2 – Cups of your favorite BBQ sauce

1 –  pound of bacon

1/2 cup of shredded cheddar cheese

Chives for garnish ( optional, but makes the dish if you ask me)

sour cream for dipping

1 pack of 8 inch skewers ( you will not use all of them)

* Broiler pan is used for this recipe to catch the grease from the bacon

 

Directions:

Pre heat oven to 350 degrees

Put 1 cup of BBQ sauce into a bowl. Next take skewers and run them up through the middle of each chicken strip. Prop the chicken skewers up in the bowl of BBQ sauce so that the chicken is down in the BBQ sauce. Once each chicken strip is on a skewer and in the bowl take a sauce brush and brush each chicken strip well with BBQ sauce. Next wrap one strip of bacon around each chicken strip and line them up on a broiler pan. brush with BBQ sauce again. Bake for 25 minutes, take pan out of the oven and flip the bacon wrapped chicken strips, brush with BBQ sauce. Bake an additional 15 minutes. Take pan out and top bacon wrapped chicken with shredded cheese and chives. Bake until cheese is melted, about 5 minutes. Take pan out, let bacon wrapped chicken cool for just a few minutes and dip them in sour cream.

 

 

 Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
//

Buffalo Ranch Chicken Loaf

//

buffalo ranch chicken loaf

 

This was good and so easy to make! It would be a great make a head meal too! by that I mean the day before you could cook the chicken and the bacon and the day of all you would have to do is assemble the loaf.

Now, normally I don’t share big long stories before I share a recipe, it’s just not my style, I like to get straight to the point. But today I am going to share a short, funny story with you. While I was at the grocery store picking up the ingredients to make this, along with some other things I needed, I did the most embarrassing thing! I was walking around the store listening to the Christmas music the store plays or so I thought. Well, when I was almost finished and turned the corner to the butter aisle (the last things on my list, thank God!) I realized that the store was not playing Christmas music at all… It was me!! Here I found out that somehow my itunes radio was on and I was the one blaring Christmas music all through out the store! And if that wasn’t embarrassing enough, when I found out I quickly turned my phone off and grabbed my butter, when I did a whole stack of butter fell on the floor! All I could think of was, I gotta get out of here! And of course when I got to the register the lines were long. SO now I’m pretty sure everyone that was in that store thinks I’m a fruit cake! … why??! LOL Have you ever had this type of thing happen to you??

 

Now that you know all about my embarrassing trip to the store, lets get to the recipe.

//
Buffalo Ranch Loaf

Ingredients:

3 skinless boneless chicken breasts

1 ranch packet

1/2 C. oil ( you may need a little more depending on the size of the chicken breasts)

1 loaf of Italian bread

1/2 pounds bacon (fried and crumbled)

2 cups shredded  Mozzarella cheese

1/2 stick of butter

1 cup of buffalo sauce

ranch dressing for dipping

 

Directions:

Preheat oven to 350 degrees

Whisk oil and ranch packet seasoning together. In a deep skillet over medium high heat add chicken breasts and pour the oil ranch mixture over them. Fry until chicken is fully cooked, let chicken cool and cut it into bite size chunks, set aside.  Fry bacon, drain on a plate lined with paper towel and crumble, set aside. In a microwave safe bowl combine buffalo sauce and butter, microwave till butter is melted (about 1 minute) then whisk. Slice loaf of Italian bread in half , like you would for a hoagie except cut it completely through so you have 2 pieces. Lay the bread crust down on a greased cookie sheet. Next you will divide the chicken, sauce, bacon and cheese evenly among the two halves of bread. Start with the chicken then pour the sauce evenly over the chicken, next sprinkle on the bacon and finally sprinkle on the cheese.

Bake at 350 degrees for 10 minutes then broil the top till the cheese browns.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

//

Buffalo Veggie Fritters

Buffalo Fritters

Ingredients:

1 – 1/2 Cup Flour

1 – 12 oz bag broccoli & Cauliflower mix steamers ( cooked as directed, lay in a bowl that has been lined with paper towels to catch any excess water)

1/2 – 15.25 oz can whole kernel corn

1 cup shredded cheddar cheese ( Drain can, lay corn in a bowl lined with paper towels to catch any excess water)

1/2 pound of bacon (fry, and lay on a plate that has been lined with paper towels to catch excess grease)

1/2 Cup buffalo Sauce

1 Cup milk

1 egg

pepper to taste

Ranch dressing ( your favorite ranch dressing for dipping)

Directions:

Using a deep fryer set temperature to 350 degrees. In a medium to large mixing bowl Add all wet ingredients  and mix well. Add the rest of the ingredients and mix. Once oil has reached the correct temperature Drop mixture by tablespoons full into the oil and fry until golden brown. place them on a plate lined with paper towels to catch any excess grease. Enjoy =)

Home made Potato Chips

 

Chips


If you are looking for an inexpensive party snack, you will have to give these homemade potato chips a try. This is not so much a recipe as it is a technique, so I will explain to you how I make these delicious chips.

 

** Always use cation when cooking with HOT oil! **

Chips:

Red potatoes, washed & dried (you will want about 4 or 5 to make a decent amount of chips)

oil for Frying

Season all salt

 

What you will need:

Mandolin

dutch oven

cookie sheet

lots of paper towels

2 medium sized bowls

paper plate

 

How  to make them:

Ok, so this is what I do ~ First I fill my dutch oven up with oil, you want it just below the halfway mark. Next turn stove top on about medium high heat ( its right at 6 on my stove top). At this time you also want to turn the stove on to the lowest heat setting (mine is 170 degrees). Now begin to slice your potatoes on mandolin ( I bought min at Walmart for around $5) over a paper plate. Normally by the time I am done slicing the potatoes the oil is ready;  just to make sure I drop one potato in, if it sizzles you know it’s ready. Once you are sure the oil is ready you can start dropping your potatoes in. I drop them in one at a time to avoid them sticking together.  You only want to drop in about 15 – 20 chips at a time, if you get too many it will drop them temperature of the oil and they will not cook right. When potato chips start to turn a golden brown its time to take them out. Using a slotted spoon scoop them out and place them in a bowl that has been lined with paper towels, sprinkle with some season all salt and toss them around in the bowl a bit (to get excess grease off and so the season all salt coats evenly). Then I pour them into a second bowl and do the same thing and sprinkle with a little more season all salt. Next I put the chips on a cookie sheet and leave them in the oven till I’m done cooking all the chips, this will just allow them to dry out a little so they stay nice and crispy, in my opinion. I leave them in for about an hour (you can always take them out and try a few to make sure they are nice and crispy).

 

* I fixed mine in these cute bags to give them a special touch.

 

I will warn you, most of the time I make these they disappear faster than I can get them into the oven. Make sure to hide some for your self! ;P

Left over Mac & Cheese Roll Up’s

IMG_3408

 

Mac & Cheese, Ham, & asparagus all rolled up in one delicious crescent. They are quick, simple, and I got lots of mmm’s with this recipe. Thank goodness for my sister-in-law whom helped me make these! This one handed stuff is for the birds!

 

Ingredients:

8 – count crescent rolls

16 – pieces of asparagus semi cooked

8 – Tbsp. left over Mac & Cheese

8 – slices of ham lunch meat

2 – Tbsp. melted butter to brush on the top

 

Directions:

Asparagus: preheat oven to 425 degrees.

Snap & rinse asparagus. Place on cookie sheet. Sprinkle with salt and pepper, drizzle with olive oil and bake for 10 minutes. Set aside.

IMG_3391

Left over Mac & Cheese Roll up’s: Preheat to 375 degrees or whatever crescent package calls for.

unroll crescents. Place one piece of ham on the wide side of crescent. Take 1 Tbsp. of left over Mac & Cheese and place in the center of each ham slice. Next, take 2 pieces of asparagus and lay on top of Mac & Cheese. Do the same for all crescents. Roll the crescents up starting with the wide side, tucking all ingredients in as you roll. Brush tops with melted butter; lay on a greased cookie sheet and bake according to crescent package. (mine required an additional 2 minutes)

 

Buffalo Turkey Sliders

turkey slider1     These little sliders are a great way to use up left over holiday turkey. Christmas Day is celebrated at my house so I always have lots of left over turkey. After Christmas dinner my mom pulls all the turkey off the bone for me. I just throw the left overs in a freezer bag and pull it whenever to make these tasty little appetizers

Ingredients:

3 1/2-4 cups turkey chopped (can substitute for chicken)

1 cup mayo

1/4 cup buttermilk ranch

1/4 cup franks red hot buffalo sauce

1/2 celery stalk chopped

1 pack sweet Hawaiian rolls

1/2 pound bacon

Directions: In a bowl mix turkey, celery, mayo, ranch, buffalo sauce, salt and pepper. Set aside. Then cut bacon in half and fry it up. Butter Hawaiian rolls and grill. Then assemble sandwiches. This recipe could also be turned into a dip! To do so when bacon is done frying crumble it up and put it in to the mixture. Instead of rolls you will want to buy some crackers for dipping.

%d bloggers like this: