18 Tasty Things To Absolutely Devour During Game Day

Surefire hits that will turn up your Super Bowl party so many notches!

The big game day is upon us. We got you covered with all of these delicious things to make during game day:

Make sure you subscribe to BuzzFeed Tasty on YouTube for more tasty eats!

1. Easy Stout Chili

Easy Stout Chili

Here’s what you will need:
* Drizzle of olive oil
* 1 lb ground beef
* 2 tsp pepper
* 2 tsp salt
* 1 large onion, chopped
* 30 oz can of kidney beans
* 28 oz can of crushed tomato
* 2 Tbsp. cumin
* 1 Tbsp. paprika
* 1 Tbsp. red pepper flakes
* 8 Tbsp. chili powder
* 1/4 cup water
* 14.9 fl oz stout beer
* Shredded cheddar cheese
* Sour cream
* Chopped chives

Directions:
In a large heavy-bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper. Once browned, remove the beef and set aside. In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate. Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water, and stout beer. Give it a stir. Bring to a boil. Cover and let simmer for an hour.

Serve with shredded cheddar, sour cream, and chives. Enjoy!

Watch the entire recipe video here.

2. Cheesy Buffalo Chicken Ring

Cheesy Buffalo Chicken Ring

Here’s what you will need:
* 4 oz cream cheese
* 1/4 cup hot sauce
* 2 1/2 cups cooked chicken
* 1 cup shredded Monterey Jack cheese
* 1 cup mozzarella cheese
* 2 cans (8 oz each) refrigerated crescent dinner rolls

Recipe inspired by Pillsbury:
1. In a bowl, mix cream cheese and hot sauce until smooth.
2. Mix in chicken and Monterey Jack cheese.
3. Unroll cans of dough; separate into triangles. On a large cookie sheet, arrange the triangles in a ring; dough should overlap, leaving around 5 inches in the center.
4. Layer half of the mozzarella on each triangle closest to the ring.
5. Spoon mixture on top of the mozzarella. Top with the rest of the mozzarella.
6. Bring the top of the triangle over the filling and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
7. Bake at 375˚F/190˚C for 35 minutes or until the dough is golden brown.
8. Cool 5 to 10 minutes before cutting into serving slices. Serve with choice dressing.

Watch the entire recipe video here.

3. Cheeseburger Cups

Cheeseburger Cups

Here’s what you will need:
* 8 refrigerated biscuits
* 1 lb ground beef
* 1/2 cup ketchup
* 1 tsp Worcestershire sauce
* 1 Tbsp. mustard
* 2 Tbsp. brown sugar
* 8 small slices of cheese
* Toppings of your choice

Directions:
Crumble and cook the beef in a skillet. Drain. Mix in ketchup, Worcestershire sauce, mustard, and brown sugar. Grease a muffin tin, and line eight cups with the refrigerated biscuits. Divide the meat mixture among the eight cups, and bake at 400°F/204°C for 10-15 minutes, until the biscuit dough is brown. Top with cheese and bake an additional 5 minutes.

Watch the entire recipe video here.

4. Baked Potato Nachos

Baked Potato Nachos

Here’s how to make these:
Slice potatoes into 1/8-inch slices. Lay out on a baking sheet and coat with olive oil and salt. Bake at 425ºF for 15-20 minutes until golden and crispy on the edges.

Pile baked chips in layers with cheese and whatever your nacho topping preference is. Feel free to get crazy with it. Bake another 5-10 minutes until everything is melty and looking good.

Watch the entire recipe video here.

5. Cheesy Spinach and Artichoke Bread Ring Dip

Cheesy Spinach and Artichoke Bread Ring Dip

Here’s what you will need:
* 12 frozen dinner roll dough balls
* 8 oz cream cheese, softened
* 1/2 cup grated Parmesan cheese
* 1/2 cup grated Romano cheese
* 1/2 cup shredded mozzarella cheese
* 1/4 cup sour cream
* 1 14-oz can (1 1/2 cups) artichoke hearts, drained and chopped
* 3/4 cup frozen chopped spinach, thawed and drained of excess water
* 2 cloves garlic, chopped
* 1 tsp basil
* 1/2 tsp crushed red pepper flakes
* Olive oil

Directions:
Coat a 10-inch oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.

In a medium bowl, combine cream cheese, Parmesan, Romano, mozzarella, sour cream, artichokes, spinach, garlic, basil, and red pepper flakes.

Once dough has thawed, uncover and scoop the dip into the center of the skillet. Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional). Bake in a preheated oven at 375˚F (190˚C) for 25 minutes. (If the bread browns too quickly, lower oven temperature to 350˚F or cover the bread with a ring of foil.) Remove and let cool slightly before serving.

Watch the entire recipe video here.

6. Mozzarella-Stuffed Slow Cooker Meatballs

Mozzarella-Stuffed Slow Cooker Meatballs

Here’s what you will need to do:
Cut low-moisture mozzarella cheese into 3/4-inch cubes cubes. Store in refrigerator while preparing the meat.

For the meatballs, here’s what you’ll need to combine in a large mixing bowl:
* 1 lb ground beef
* 1 lb hot Italian sausage
* 1/2 tsp garlic powder
* 2 tsp salt
* 1 tsp black pepper
* 1 cup bread crumbs
* 1/4 cup Parmesan cheese
* 2 eggs
* 1/2 cup whole milk
* 1/2 cup chopped parsley

Roll golf-ball-sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meatball around it until it’s a new ball again. Arrange meatballs in slow cooker and cover in tomato sauce. Cook on high for 2 to 2.5 hours.

Watch the entire recipe video here.

7. Beer Mac and Cheese

Beer Mac and Cheese

Here’s what you will need:
* 16-oz box of pasta
* 3 Tbsp. butter
* 3 Tbsp. flour
* 1 cup German pilsner-style beer
* 1 cup cream
* 4 oz cream cheese
* 8 oz shredded cheddar cheese
* 8 oz shredded mozzarella cheese

Directions:
Boil pasta until cooked; drain and set aside.

Melt butter in a clean pot, and add flour. Mix until it forms a paste.

Pour in beer, then cream, and finally cream cheese. Stir until melted and bring to a low boil.

Add in both types of cheese and stir until melted. Add pasta to the pot (or in a separate serving bowl if preferred). Optional: Top with more cheese and sea salt for extra flavor. Pair with your favorite beer, and enjoy!

Watch the entire recipe video here.

9. Pigs in a Pretzel Blanket

Pigs in a Pretzel Blanket

Here’s what you will need:
* 1 package cocktail franks/mini hot dogs
* 1 ball pizza dough
* 5 cups water
* 1/4 cup baking soda
* 1 egg, beaten
* Sea salt

Directions:
Bring pizza dough to room temperature. Cut the dough into strips and stretch/roll out. Roll up mini hot dogs in pizza dough so the dough wraps around twice, leaving the ends sticking out and cutting off any excess. Place on a lightly greased baking sheet until ready to boil.

Bring 5 cups of water to a light boil. Add in 1/4 cup of baking soda. Once it is dissolved, boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches). Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.

Bake in a preheated oven at 425˚F (220˚C) for 15-20 minutes, until the dough is nicely browned.

Watch the entire recipe video here.

10. Toasted Ravioli

Toasted Ravioli

Here’s what you will need:
* Fresh or thawed frozen ravioli
* Flour
* Egg wash (3 eggs and 1/4 cup milk)
* Italian-style bread crumbs (or plain bread crumbs with dried basil and oregano)
* Marinara sauce (for dipping)
* Vegetable oil (for frying)

Directions:
If your ravioli is frozen, allow to thaw before breading. Dredge the ravioli in flour, then egg wash (allow excess to drip off), then bread crumbs. Fill a large pot or skillet with two inches of oil and bring up to 350°F / 180°C. Carefully place ravioli in the oil (don’t crowd them; cook in batches) and let cook for about one minute per side until golden brown. Set aside on a plate covered with paper towels to drain excess oil. Once the ravioli have cooled, plate and serve with warm marinara sauce.

Watch the entire recipe video here.

12. Pretzel-Crusted Chicken Nuggets

Pretzel-Crusted Chicken Nuggets

Here’s what you will need:
* 2 cups salted pretzels
* 1/2 cup Parmesan cheese
* 1/2 cup flour
* 1/4 tsp pepper (optional)
* 2 eggs
* 1 lb boneless chicken breasts

Directions:
Cut chicken breasts into 2-inch pieces. Mix pretzels and cheese in food processor. Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third. Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/cheese mix. Fry in vegetable oil. Flip several times until fully cooked. Serve with ketchup or your favorite dipping sauce!

Watch the entire recipe video here.

13. Jalapeño Popper Dip

Jalapeño Popper Dip

Here’s what you will need:
* 1 4-oz can diced jalapeños, well-drained, OR 4-6 fresh jalapeños, roasted and diced (include seeds for extra spice)
* 1 8-oz package cream cheese, softened
* 1 cup sour cream
* 2 cups shredded cheddar cheese
* 3/4 cup + 1/4 cup shredded Parmesan cheese
* 1/2 cup Italian seasoned bread crumbs
* 4 Tbsp. butter, melted
* 1 Tbsp. dried parsley

Instructions for roasting jalapeños:
1. Cut fresh jalapeños in half, then place facedown on a baking sheet.
2. Broil jalapeños until the skins blacken and bubble up.
3. Remove from broiler and peel outer skin.

Directions for the dip:
1. In a medium bowl, mix cream cheese and sour cream.
2. Add cheddar cheese, 3/4 cup Parmesan cheese, and diced jalapeños. Mix well.
3. Spoon into 8×8 baking dish or medium-size cast iron pan, spreading evenly.
4. In a medium bowl, mix bread crumbs, melted butter, 1/4 cup parmesan cheese, and dried parsley.
5. Sprinkle bread crumb topping evenly over jalapeño mixture.
6. Bake at 400˚F/200˚C for 20 minutes, or until hot and bread crumbs are golden brown.
7. Serve with bread or crackers.

Watch the entire recipe video here.

14. Loaded Sweet Potato Skins

Loaded Sweet Potato Skins

Here’s what you will need:
* 4 sweet potatoes
* 1 Tbsp. olive oil
* 1/4 cup whole milk
* Salt to taste
* Pepper to taste
* 1/2 cup shredded mozzarella
* 1/2 cup shredded cheddar
* 4 strips bacon, cooked until crispy, and crumbled
* Sour cream and chopped chives for serving

Instructions:
1. Pierce each sweet potato a few times and bake at 400˚F/200˚C for 50 minutes or until soft. Let potatoes cool, then cut in half lengthwise.

2. Scoop out potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on baking sheet, drizzle with olive oil, and bake at 400˚F/200˚C for 10 minutes.

3. Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy. Remove sweet potato skins from oven; fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F/200˚C for 15 minutes until the cheese is melted.

4. Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.

Watch the entire recipe video here.

15. Buffalo Chicken Dip

Buffalo Chicken Dip

Get the recipe here.

16. Pizza Pretzel

Pizza Pretzel

Yields: 3 pretzels

Here’s what you will need:
* 1 (13.8-ounce) tube store-bought pizza dough
* 4 cups shredded mozzarella (from two 8-ounce bags)
* nonstick vegetable oil spray
* 15 presliced pepperoni
* Store-bought marinara or pizza sauce for dipping

Preparation:
Preheat oven to 425°F/220°C. Unroll the dough (it should form a 15×9-inch rectangle), then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.) Carefully stretch each of the strips by width and length — stretch each to about a 3-inch width and about a 34-inch length. Sprinkle 1 cup of cheese down the center of each dough strip. (Reserve the last 1 cup of cheese for later.) Fold the dough over the cheese, pressing to seal and rolling slightly to create three dough logs filled with cheese. Cover a baking sheet with foil and spray with vegetable oil. To form the pretzels, take one dough log, move it to the foil-covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. That’s your pretzel shape! Repeat with the other two dough logs on the baking sheet. (Watch the video if you need help with this step.) Wrap pepperonis on the pretzels — 5-ish per pretzel — then sprinkle the remaining cup of cheese among the three pretzels. Bake 14-18 minutes until deep golden brown. Serve immediately with pizza sauce for dipping.

Watch the entire recipe video here.

17. Deviled Potato Bites

Deviled Potato Bites

Here’s what you will need:
* Small yellow potatoes
* 15-oz can of chickpeas
* 1 Tbsp. lemon juice
* 1 Tbsp. garlic powder
* 1 tsp Dijon mustard
* 1 tsp turmeric
* 2 Tbsp. tahini
* 2 Tbsp. water (add more as needed for a creamier texture)
* Salt to taste
* Pepper to taste

Directions:
Chop 10-15 small yellow potatoes in half and place on a baking sheet. Sprinkle with salt and spray with cooking oil. Bake at 400˚F/200˚C for 40 minutes, or until soft. Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)

In a food processor, combine all remaining ingredients and blend thoroughly. Add more water as needed until the mixture is smooth and creamy.

Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!

Sprinkle with paprika or seasoning salt and chives.

Watch the entire recipe video here.

18. Pizza Puff Pastry Twists

Pizza Puff Pastry Twists

Here’s what you will need:
* 2 sheets of puff pastry
* Pizza sauce
* Shredded cheese
* Egg wash

Directions:
Place the two sheets of puff pastry on a parchment paper–lined baking tray. Cut out equal-size circles. Remove the top sheet. On the bottom sheet, spread pizza sauce and shredded cheese. Place the other sheet of puff pastry on top. Take a glass and place it in the center of the circle. Using a knife or scissors, cut strips away from the edge of the glass. Take each strip and twist. Brush egg wash over the top of the puff pastry. Bake at 400°F/204°C for 20-25 minutes.

Watch the entire recipe video here.

15 Easy Healthy Dinners For People With Literally No Time To Cook

Delicious tacos, pastas, and skillets you can whip up in no time.

1. Spicy Quinoa Taco Bowl

Spicy Quinoa Taco Bowl

Top off this ridiculously simple recipe with a homemade cashew-lime sour cream sauce.

Get the recipe here.

2. Greens and Beans Tacos

Greens and Beans Tacos

Tacos for dinner are ALWAYS a good idea.

Get the recipe here.

3. Pad Thai Zucchini Noodle Salad Recipe

Pad Thai Zucchini Noodle Salad Recipe

All you need is a spiralizer or vegetable peeler to make this healthier takeout alternative.

Get the recipe here.

4. Smashed Chickpea Avocado Salad Sandwich With Cranberries and Lemon

Smashed Chickpea Avocado Salad Sandwich With Cranberries and Lemon

Picasa / Via ambitiouskitchen.com

Instead of mayo, this vegetarian chickpea salad gets all of its creamy texture from avocados.

Get the recipe here.

5. Simple Grilled Sweet Potato and Black Bean Burrito Bowls (With Spicy Cumin Garlic Drizzle)

Simple Grilled Sweet Potato and Black Bean Burrito Bowls (With Spicy Cumin Garlic Drizzle)

Make your own burrito bowl and feel accomplished AF when you add your homemade spicy cumin garlic sauce. Chipotle who?

Get the recipe here.

6. Italian Chicken Skillet

Italian Chicken Skillet

Better-for-you comfort food that doesn’t take lots of time.

Get the recipe here.

7. Roasted Salmon With Kale and Cabbage

Roasted Salmon With Kale and Cabbage

All you have to do is toss salmon, kale, cabbage, dill, some spices, and a drizzle of olive oil onto a pan, bake for 16 minutes, and dinner is served.

Get the recipe here.

8. Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl

This simple dinner is packed with veggies, protein, and fiber. All good things.

Get the recipe here.

9. Mushroom and Leek Risotto

Mushroom and Leek Risotto

Throw this ~fancyish~ risotto together — all in one pot.

Get the recipe here.

10. Collard-Wrapped Turkey Burger With Turnip Fries

Collard-Wrapped Turkey Burger With Turnip Fries

Lauren Zaser / Justine Zwiebel / BuzzFeed

Try this simple yet tasty turkey burger from the BuzzFeed 2015 Get Fit Summer Challenge. And yes, you’ll have fries with that.

Get the recipe here.

11. Avocado Boats

Avocado Boats

Literally just delicious things stuffed into an even more delicious avocado. Where do we sign up?

Get the recipe here.

12. Mexican Green Chili Veggie Burgers

Mexican Green Chili Veggie Burgers

You’ll realize vegan food can be flavorful too when you make these savory veggie burgers, with chickpeas, crushed tortilla chips, and green chiles for a little kick.

Get the recipe here.

13. Spicy Ancho Turkey Chili

Spicy Ancho Turkey Chili

Yes, you can whip this chili up in just 30 minutes. And you should, because it’s cold AF outside.

Get the recipe here.

14. Sugar Snap Pea and Carrot Soba Noodles

Sugar Snap Pea and Carrot Soba Noodles

Perfect if you’re in the mood for something light yet filling and need to feed a lot of mouths — or just yours for the rest of the week. Just one batch of this recipe makes six servings.

Get the recipe here.

15. Chopped Thai Salad With Coconut-Curry Dressing

Chopped Thai Salad With Coconut-Curry Dressing

A refreshing blend of bell peppers, mango, sliced carrots, napa cabbage, and kale with a homemade creamy coconut curry sauce that only takes 10 minutes to blend up.

Get the recipe here.

CRAZY GOOD BAKED MEATBALLS

Here is the long-awaited recipe for meatballs to go with the marinara sauce that my son made a few weeks ago. The meatball subs were delicious!  He does need some help in the kitchen but insists all of his weekly cooking be from scratch.  Like with the marinara sauce, We used a recipe from The Fountain Avenue Kitchen.




This meatball recipe reduces mess–and fat–by baking the meatballs instead of pan-frying. Parmesan and panko add great flavor and texture. Make them ahead and simmer all day with Basic Marinara sauce (your favorite store bought works, too) in a crock pot set on low. Or heat on the stove as you are boiling water for pasta.

Tip #1: Double the batch and freeze half to serve later as mini meatloaves. Or reheat with sauce, top with cheese and make into a mean meatball sandwich.

Jen’s Incredible Baked Meatballs:

1 pound hamburger, grass-fed if possible
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced or grated (1/2 a large onion)
2-3 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh flat-leaf parsley or basil

Mix all ingredients with hands. Form into golfball sized meatballs. Bake at 350 degrees for 30 minutes.

Tip #2: If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. This will add a great flavor boost to most any sauce or soup. 

 

Can Me Up: Over 50 Canning Recipes

Over 50 Canning Recipes


Canning season is quickly approaching as gardeners everywhere are planting their spring gardens and patiently waiting for the inevitable bounty. If you are like me, then you intentionally over plant so you will have leftovers to freeze and can for the winter months. I find having a well stocked pantry of canned foods makes meal planning and snack time a breeze. Listed below are canning recipes by fruit or vegetable type organized by when they come into season:

Asparagus
Pressure Canned Asparagus

Rhubarb
Canning Rhubarb
Strawberry Rhubarb Jam

Strawberry
Basic Strawberry Jam with Pectin
Chocolate Strawberry Sauce
Low Sugar Strawberry Syrup
Pectin Free Strawberry Preserves
Strawberries in Red Wine
Strawberry Key Lime Jam
Strawberry Lemon Marmalade
Strawberry Lemonade (sweetened with honey)
Strawberry Limeade (sweetened with honey)
Strawberry Pie Filling
Strawberry Rhubarb Jam

Cabbage
Sauerkraut

Blueberry
Blueberries for Baking
Blueberries in Apple Juice
Blueberry Basil Vinegar
Blueberry Pie Filling
Blueberry Syrup

Currant
Bar-Le-Duc

Mint
Mint Syrup

Mulberry
Mulberry Jam

Cucumbers
Bread and Butter Pickles
Cucumber Chip Pickles
Cucumber Sandwich Pickles
Dill Pickles
Sweet and Spicy Pickles
Sweet Cucumber Pickles
Sweet Gherkins
Sweet Icicle Pickles

Beans
Corn and Black Bean Salsa
Runner Bean Pickles

Tomato
Bloody Mary Mix
Roasted Red Pepper Spread
Roasted Roma Tomato Sauce
Whole Tomatoes

Ground Cherry
Ground Cherry Pie Filling

Tomatillo
Salsa Verde with Red Jalapenos
Whole Tomatillos

Sweet Peppers
Roasted Red Pepper Spread

Hot Peppers
Jalapeno Salsa
Salsa Verde with Red Jalapenos
Sweet and Spicy Pickles

Corn
Corn and Black Bean Salsa
Pressure Canning Corn

Raspberry
Champagne Blush Jelly
Sugar Free Raspberry Jam

Cherry
Cherries in Apple Juice
Cherry Cranberry Sauce
Cherry Pie Filling
Maraschino Cherries

Peach
Peaches
Peach Pie Filling
Sugar Free Peach Butter
Sugar Free Peach Jam
Peach Salsa

Plum
Plum Sauce (use as a butter substitute in chocolate recipes)
Plum Juice

Nectarine
Nectarine Pie Filling

Grape
Concord Grape Juice Concentrate
Grape Leaves
Sugar Free Grape Jelly

Mixed Vegetables
Picalilli

Pear
Almond Pear
Brandied Pears
Pear Apple Butter
Pear Sauce
Pears Mulled in Red Wine
Pickled Pears

Apple
Apple Butter
Apple Sauce
Compost Heap Jelly
Cranberry Apple Sauce
Curried Apple Chutney
Pear Apple Butter

Carrot
Pressure Canning Carrots

Olive
Mediterranean Partida Style Olives

Quince
Pumpkin Quince Chutney

Pumpkin
Pumpkin Quince Chutney

Cranberry
Cherry Cranberry Sauce
Cranberry Apple Sauce
Cranberry Orange Sauce

Lemon
Lemon Curd

Orange
Compost Heap Jelly
Orange Marmalade

Pineapple
Pineapple jelly

Dried Beans
Baked Beans

Bacon Stuffed Baked Tomatoes

Bacon Stuffed Baked Tomatoes. This recipe is a bit lighter and puts the emphasis on the use of bacon and brie cheese instead of the usual meat stuffing. So if you’re looking for an easy meal idea for your weeknight evenings, this recipe is for you. Serve these tomatoes with a white or pilaf rice to complete your meal.

Roasted tomatoes cheese

Ingredients

  • 4 Ripe tomatoes at room temperature
  • 1 cups bread crumbs
  • 3 tablespoons Olive Oil
  • 1/2 cup Parmesan cheese
  • 3 tablspoons chopped parsley
  • 2 tablespoons chopped chives
  • 1 small onion finely chopped
  • 12 Slices of bacon, cut into small pieces
  • 3 oz brie cheese cut in slices

Directions

  1. Preheat oven to 350 degrees F.
  2. In a skillet on the stovetop, cook the sliced bacon until nice and crispy. Drain off fat and set aside.
  3. Hollow out the tomatoes and squeeze a little of the seeds out.
  4. Rub the tomatoes with olive oil and salt and pepper the outside of the fruit.
  5. In a bowl mix together the bread crumbs, Parmesan cheese, parsley, chives, onion and cooked bacon.
  6. Stuff into the hollowed out tomatoes.
  7. Put into an oven proof dish.
  8. Bake for 20 minutes . Remove from oven and place the brie cheese on each tomato and bake for 5 minutes.

Grilled Asparagus Medley Recipe

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This colorful veggie recipe happened by accident. One evening , I didn’t have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. —Pam Gaspers, Hastings, Nebraska

TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 1 pound fresh asparagus, trimmed
  • each sweet red, yellow and green pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 1 medium tomato, chopped
  • 1 medium onion, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon dill weed

Nutritional Facts

1 serving equals 78 calories, 5 g fat (1 g saturated fat), 0 cholesterol,

241 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein.

Diabetic Exchanges: 1 vegetable, 1 fat.

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Oven Baked Onion Rings

Oven-Baked-Onion-Rings-620x400

 

I’ve made traditional onion rings before, and it was no joke. Deep frying is a lot of trouble for one little batch of onion rings, so I don’t make them often. I decided to search out an oven cooked onion ring that still had all the flavor of a deep fried onion ring, and this is the combination of several different methods and recipes I came across.

Begin by slicing up on large Vidalia into ⅓ – ½ inch rings. Remove the tiny middle pieces and set aside for a different use. Put them into a large freezer bag and pour 2-3 cups of buttermilk over them as well as ½ tsp salt, ⅛ tsp cayenne pepper, and ½ tsp seasoned salt.

1

Let those soak for several hours, or overnight in the fridge. Strain the onions, reserving the buttermilk mixture.

Next put 10 saltines and 3 large handfuls of kettle cooked potato chips into a food processor or blender. Pulse these until they are finely crushed. You can also use a large ziploc for this and just smash and bash them until they are adequately crushed. Combine this mixture with ½ cup of panko bread crumbs.


2

Now combine and mix well the reserved buttermilk and one beaten egg. Set aside. Place ¾ cup of flour into another bowl and set that aside also. While you are in the process of breading your onion rings, preheat your oven to 375 and place a large cookie sheet with sides on it along with ½ cup of cooking oil into the oven and let it heat up.

To coat the onion rings, first place them into the flour and coat lightly.

3

Next place into the buttermilk/egg mixture. Make sure you fully coat all areas of the onion ring or the breading won’t stick.

4

 

Now lightly coat in the crumb mixture.

5

Set on a clean platter and continue breading all of the onion rings.

6

After they are all coated and the oven is heated, add them into the hot pan. Cook for 5-7 minutes per side, or until they have browned on the bottom side. Flip over and cook an additional 5-7 minutes, or just until the other side has browned.

Remove from oven and serve immediately.

Oven Baked Onion Rings

Oven Baked Onion Rings

Soak time: 2 hours
Prep time: 10 minutes
Cook time: 10-14 minutes
Servings: 3-4

Ingredients

  • 1 large Vidalia Onion, sliced into ⅓ – ½ inch rings
  • 3 cups buttermilk
  • ½ tsp salt
  • ½ tsp seasoned salt
  • ⅛ tsp cayenne pepper
  • 1 egg
  • 10 saltines
  • 3 large handfuls kettle cooked potato chips
  • ½ cup panko bread crumbs
  • ¾ cup flour
  • ½ cup oil

Directions

  1. Soak the sliced onions in buttermilk, salt, cayenne pepper, and seasoned salt for at least 2 hours.
  2. Drain onions, reserving buttermilk. Mix one beaten egg with the buttermilk. In a separate bowl, place flour and set aside. Crush the saltines and potato chips into a medium crumb. Combine with panko in a separate bowl
  3. Preheat oven to 375 and add oil into a cookie sheet with sides. Place cookie sheet into oven to let oil heat.
  4. Bread rings by first placing into flour, then into buttermilk/egg mixture, then into crumb mixture. Set onto a clean platter.
  5. When all rings are breaded, place into hot cookie sheet and bake for 5-7 minutes, or until golden brown. Check frequently as the cooking time will depend on your particular oven.
  6. Flip over and cook on other side until browned.
  7. Remove and serve immediately.

Bacon and Corn Griddle Cakes

Bacon and Corn Griddle Cakes

Bacon and Corn Griddle Cakes

Hands down my favorite recipe of all time. Seriously. You have got to try this one. It’s like brinner to the extreme!

Homemade griddle cakes loaded with crisp bacon and corn, spiced with a little cayenne to heat things up. If you dare put top these with warm maple syrup and taste a little bacon bliss. If you love bacon, you will love this recipe!

So just make these griddle cakes guys! You will love them.

serves 3-4.

Ingredients:

  • 1 cup plain flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp hot smoked paprika
  • 1 tbsp sugar
  • 2 medium eggs
  • 1/2 cup milk
  • 1 cup corn
  • oil for frying
  • 1/2 cup bacon chopped

Directions:

In a large bowl, stir together the flour, baking powder, salt, paprika and sugar. Crack in the eggs and beat them into the flour. Add the milk bit by bit and stir well to combine. You should end up with a very thick pancake batter. Stir through the corn kernels.

Heat a frying pan over medium heat and add 2 tablespoons of oil, twirling the pan to coat the surface evenly. Fry the batter as you would pancakes, using 1 tablespoonful of batter per fritter. This will take about 1-2 minutes a side, until they are golden brown.

Serve with  Roast Tomato, Spinach And Bacon

 

Fried Dill Pickles

Fried Dill Pickles

Fried Dill Pickles


Total Time: 25 min
Prep: 15 min Cook: 10 min
Yield: 3 Level: Easy

Ingredients
  • oil, for frying (choose the one you like . I use peanut)
  • 1 cup milk
  • 1 egg 1/2 teaspoon paprika
  • Splash pickle juice
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons finely chopped dill
  • 1 jar whole dill pickles, sliced into spears
Directions:
  1. Preheat your deep-fryer to 375 degrees F.
  2. Into an 8 by 8-inch casserole dish, beat together milk, egg, paprika, and a splash of the pickle juice.
  3. Combine the cornmeal, flour, smoked paprika, salt, pepper, and dill into another baking dish.
  4. Thoroughly dry the pickles with paper towels.
  5. Dredge first through the wet, then the dry ingredients.
  6. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes.
  7. Remove to a paper towel lined sheet tray and immediately season with salt.

Chocolate Covered Strawberry Bar

Chocolate Strawberry Bar

Chocolate Strawberry Bar

Chocolate covered strawberry bar.
Strawberries are in season. This makes me very happy that I get to create fun recipes with them.
I saw this idea on Pinterest (duh!), but the link to the website that it was said that she just bought this strawberry chocolate bar in a bakery and I had no idea how it was done.

I thought I’d try to find out, and it has gone so wrong.
Also, it only took 20 minutes start to finish (more time to harden).
You can use the one you like chocolate, it’s as simple as looking at the pictures and follow.
Remember to switch off the top of the strawberries and place on a tip side ice cube tray. If you choose the small Put them whole.
Melt some chocolate and pour over strawberries.
Suggest leaving the chocolate hardens at room temperature. Freezing is a bad idea and do not think the cooling is much better. You want the strawberries to stay fresh and not get mushy.
Flip the tray and cut into pieces. Easy!
Note: For the chocolates look round as shown in the final image, use small strawberry, chocolate also flat round molds. I used one inherited from my aunt Magda.  I’ll try with cherries, maybe encourage me to do some liquor fillings. Yummy!