Honey battered Chicken Tacos





Honey Chicken Tacos 1

Honey Battered Chicken Tacos 

Hola! Tomorrow is Cinco De Mayo so what better month to celebrate tacos then May?! I’m starting the month off with these Honey battered Chicken Tacos. I know it sounds weird, but trust me, they’re delicious! This recipe actually came from my mom, I too, thought it sounded a little strange until I tried them. One bite had me thinking I was Ricky Martin and Livin’ La Vida Loca. Except my lips were more of an avocado green than a devil red.

Reality did eventually set in. I realized that I wasn’t Ricky Martin and moving my hips that way should be outlawed… At least in my home. You, however, are free to move your hips anyway you’d like as long as it doesn’t get you arrested or send you to the ER. If you choose to move your hips in these such ways please remember I do have a disclosure and you are eating at your own risk.

Well, now that you’ve been warned and I’ve exposed my age by referencing Ricky Martin, let’s talk a little more about these tacos. Are you looking for a quick, foolproof meal for those busy summer nights? Well, this is it! If you can cook chicken tenders in the oven and do a little slicing and dicing then making these delicioso Honey Battered Chicken Taco’s is not out of reach for you. When the bold flavors from the black bean salsa fuse with the sweetness of the chicken your taste buds will be doing a dance all of their own. So, let’s not make dinner harder then it has to be this summer! Do yourself, and your family a favor and add these ingredients to your grocery list this week. Your taste buds will thank you 😉

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More great recipes from BurlapKitchen.com:



Chili Cheese Dog Stuffed Biscuits, Oven Roasted Chicken Club on a Bagel, Lasagna Sandwich on Texas Toast.

Baked Italian Hoagie Sandwiches




Italian Sub

Baked Italian Hoagie Sandwiches

Make these Baked Italian Hoagie Sandwiches for your next family game night or party. Not only are they quick and easy to make but they are also delicious. I have been making these for awhile and they are always a huge hit!

Ingredients:

1  Loaf of Italian Bread

6-7 slices of Deli ham ( Thinly sliced)

8 slices of Hard Salami ( Thinly Sliced)

8 slices of provolone cheese

3-4 Tablespoons of butter

Mayo

Shredded lettuce ( 1 small bag)

1 tomato ( sliced)

1/2 onion ( sliced)

banana peppers ( optional)

Italian Dressing or Oil

Salt & Pepper

Garlic Powder

Directions: 

Preheat oven to 350 degrees.
Slice loaf of Italian bread in half but do not slice completely through. Spread the insides of the bread with butter and put on a cookie sheet buttered sides down. Bake at 350 degrees for 10 minutes or until buttered sides are slightly toasted. Leaving the bread on the cookie sheet, flip the bread so buttered sides are facing up and add as much or as little mayo as you like. Then begin to evenly load the hoagie with ham, salami, and cheese ( in that order). Bake at 350 degrees for 5 minutes or until cheese is melted. Take it out of the oven and load it up with lettuce, tomato, onion, and banana peppers. Sprinkle with salt, pepper, and garlic powder and drizzle with Italian dressing or oil. Cut into sandwich size pieces and serve.





Ham Salad Sliders with Spicy Mustard Sauce

Ham Salad Sliders - Final

Ham Salad Sliders with Spicy Mustard Sauce

I served these ham salad sliders at our super bowl party along with some other recipes that came by special request including my Buckin’ Bronco Nachos. I always like serving my recipes to a small crowd to get their reaction before posting them to my website. And I am proud to say that these sliders got rave reviews!

While I was preparing the Sliders, I heard a few grumbles coming from the living room about the pickled eggs. I thought I would be nice and make a few without pickled eggs. Well, no surprise to me, the only ones left over were the ones without pickled eggs. If you are a little skeptical about the pickled eggs you should, at least, give it a try. I once heard Paula Deen say something like this ” The first time you make a recipe follow it exactly, the second time make it your own” I think Mrs. Deen has the right idea. So when you make them please, please, at least, try the pickled egg, do it for me and do it for Mrs.Deen. 😉

I like creating recipes that are quick and easy but pack a flavorful punch. These little sliders have it all! The sweetness from the pretzel rolls, savory ham salad, a tang from the pickled egg, and let’s not forget the spicy mustard sauce. They are seriously like little flavor bombs. When I made them I used a combo of both mini pretzel rolls and mini bagels, they pretzel rolls are better… way better. The bagels were good but they didn’t add the sweetness that the pretzel rolls offered. You could always do what I did and try both the mini pretzel rolls and mini bagels to see which you like best. I hope you enjoy. =)

Buffalo Egg Salad

 

Buffalo Egg Salad

A while back my good friend Prudy, from Butter Basil and Breadcrumbs, posted a recipe for buffalo deviled eggs. After looking at her recipe, I am now a firm believer in LOVE at first sight. These deviled eggs look DIVINE; I can’t wait to try them!  If you have yet to visit her blog, it is a must. She has so many amazing recipes that are sure to make you drool. (she is currently having technical difficulties with her site, but I will be sure to link the recipe as soon as she has it up and running)

 

Now let’s talk about my recipe, shall we?

I knew I wanted to make Prudy’s Buffalo deviled eggs, but I was having a lazy day. I didn’t feel like halving the eggs and scooping out the middles. Then,  if I made it that far,  I would have to whip out the old pastry bag to fill them up so they looked pretty. So I decided to recreate her recipe by turning it into an egg salad. Quick, easy, and delicious.

Also, if you are trying to go low-carb, but the family is not quite on board, then this is the perfect meal to make. You can roll yours in a lettuce leaf while still serving theirs on a biscuit. That’s what I call a win, win!

I hope you enjoy my version of Prudy’s Buffalo Deviled eggs. P.S. I’ll be trying her recipe soon, and very soon!

Buffalo Egg Salad 

Ingredients: 

6-7 Hard boiled eggs (shell off and rinsed)

1/2 pound of bacon ( fried and crumbled)

1/4 Cup Mayo

2- 3 Tbsp. Buffalo Sauce (depending how hot you like it)

1/2 stalk of celery (diced)

Blue Cheese (optional, I used goat cheese because, I do not care for blue cheese)

Salt and Pepper to taste ( hold on the salt until you put the bacon in, as the bacon will add salt.)

Biscuits and/or Lettuce leaves to serve the egg salad on.

 

Directions: 

Finely dice hard boiled eggs and toss into a small bowl. Add mayo, buffalo sauce, celery, most of the bacon ( If you want you can add all of the bacon. I like to save some for the top of my sandwich.), salt & pepper. Mix well with a wooden spoon. Scoop on  biscuits or in a lettuce leaf and sprinkle with some blue cheese, or in my case goat cheese.

Buffalo Egg Salad 2

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 a commission 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.”

 

 

 

 

Bacon Cheeseburger Quesadilla’s

 

Cheeseburger Quesadilla's

Bacon cheeseburgers have always been one of my favorites; it’s a classic. I mean seriously, who doesn’t enjoy a big juicy bacon cheeseburger with grease dripping down to your elbows? I wanted to find a way to put all these flavors into one mouthwatering appetizer, and that is exactly what I did!

Another reason why I love these bacon cheeseburger quesadillas, is that after cooked, they can be stored in the freezer. Simply cook the quessadillas by following my recipe below. Once they have cooled, place in a freezer bag and store in the freezer. Next time the kiddos or husband gets hungry just pull a few out, place on a microwave safe plate, and microwave for 30 seconds to 1 minute. Of course, that’s if they don’t disappear before you get the chance to put them in the freezer… Maybe you’d better make a double batch? 😉

And the fun doesn’t have to stop here. Just because I didn’t load mine up, doesn’t mean you can’t. Don’t be afraid to pile in some of your favorite bacon cheeseburger toppings such as, sauteed green peppers and onions, mushrooms, etc.  I would even go as far as adding some french fried onions.

Bacon Cheeseburger Quesadilla’s

Ingredients:

1 pound ground beef (cooked and drained)

1/2 pound of bacon (cooked and crumbled)

1 (8oz or 2 cup) bag shredded cheddar cheese or 20 Tbsp. ( I used the finely shredded)

1 bag of 10 ( 8 in. )flour tortilla’s

Siracha Mayo

1 cup mayo

2-3 tsp. Sriracha

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Directions:

Pre-heat oven to 350 degrees

1.) Divide cooked ground beef  into 10 even piles. I have found that the easiest way to do this is to split the ground beef in half. From there, eyeball it, to get 5 even piles from each half; do the same with the bacon.

2.) Spray a large cookie sheet with cooking spray.

3.) On a clean work space, lay a tortilla down flat. On half the tortilla, sprinkle on one pile of cooked ground beef and cooked bacon.  Then sprinkle with 2 Tbsp. of shredded cheddar cheese.

4.) Fold the un-filled half of the tortilla over the filled part of the tortilla and give it a little press with your hands.

5.) Repeat steps 1-4 with the other 9 tortillas; making a total of 10 bacon cheeseburger quesadilla’s

6.) Line all the quesadilla’s on a cookie sheet that has been sprayed with cooking spray. Spray the tops of the quesadilla’s with a little cooking spray.

7.) Bake at 350 degrees for 5-10 minutes flip and bake an additional 5 minutes.

8.) Cut each quesadilla into 2-3 triangles

9.) You can either serve these up now, or you can let them cool, put them in freezer bags, and freeze for an easy go to snack later.

* These are great served with ranch, ketchup, or Sriracha Mayo ( recipe below).

Sriracha Mayo: 

1 cup of mayo

2-3 tsp. Sriracha sauce

Directions: 

Put the mayo and Sriracha in a bowl and mix well till pinkish in color.

* Sriracha mayo is good on so many things! You can spread it on a hamburg, or sandwich, or use it as a dipping sauce for chicken fingers, french fries, onion rings, etc..

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 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.”

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.”

 

Loaded Cheese Fry Grilled Cheese

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Loaded cheese fry grilled cheese

If you are looking for a way to spice up a boring ole grilled cheese sandwich, this is the recipe for you. Trust me; this is not your momma’s grilled cheese. It’s loaded with bacon, minute steak, and of course french fries; but what really takes this sandwich to the next level is the chili srachara mayo that is smothered on the top and bottom of this sandwich.

** This would be a great recipe to use up left over french fries from take out!

Lets cut to the chase; shall we?

Ingredients for 2 sandwiches:

4 pieces of bread ( I used the pre-sliced Italian. Do not use thick slices of bread)

6 slices of cheese  ( 3 for each sandwich. I used velveeta single slices because it most resembles the cheese they put on loaded cheese fries)

3 minute steaks ( cut up and cooked)

4 pieces of bacon (cooked and crumbled)

French Fries  ( enough to load it up! Depends on the size of the fries how many you use 😉 )

Butter for grilling the sandwiches

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Hot Chili Sriracha Mayo 

4 Tbsp. mayo

2 tsp. hot chili Sriracha

Mix together

Directions:

First butter one side of each piece of bread and grill it. This makes your bread more sturdy so it can hold the sriracha mayo without making your bread soggy.

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Once you have toasted one side of all four slices of bread, spread them with the Sriracha Mayo. You want to spread all four slices with the Sriracha Mayo. my photo only shows 2 slices spread.

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After all four slices are spread with Sriracha Mayo on the toasted side then it is time to start layering. Split the crumbled bacon between the two sandwiches. I lay my bacon on top of the Sriracha Mayo and then place 2 pieces of cheese on top of the bacon and then load up those fries.   (I do it the way so that as it grilles the cheese acts as a glue to the bacon and the fries)

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Load it up with fries! I am drooling now! =p

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On the other half of the sandwich which has all ready been spread with the sriracha mayo, split the minute steak between the two sandwiches and lay it on top of the Sriracha Mayo.

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Lay one piece of cheese on top of the minute steak.

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Now for the tricky part; carefully put the sandwiches together. To do this I pick up the part with the minute steaks using two hands and quickly position it over top the part with the fries. Then butter your pan and grill the sandwich, pressing it down with a spatula. Once the bottom of the sandwiches are grilled to a golden perfection then carefully lift the sandwiches off of the frying pan. Add more butter to the frying pan and carefully flip the sandwiches to grill the other side.. I use my hands to flip it into the pan (But be CAREFUL not to burn yourself!)

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** If your cheese is not melting fast enough, put a cover over the  frying pan ( I used a cookie sheet)  to trap the heat. This will allow the cheese to melt more quickly.

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 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.”

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