Sides

JALAPENO & CHEDDAR CORNBREAD MUFFINS

JALAPENO & CHEDDAR CORNBREAD MUFFINS

You’ll Need: 1 cup all-purpose flour 1 cup cornmeal 1 tablespoon baking powder Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter, melted 1 cup buttermilk 2 tablespoons honey 2 large eggs 1 jalapeno, seeded and diced, plus more for topping 1/2 cup grated Parmesan, plus more for topping 1/2 cup shredded cheddar, plus more for topping Instructions: 1) Preheat oven to 400 degrees F. Line a muffin tin with paper liners; set aside. 2) In a large bowl, combine flour, cornmeal, baking powder, sprinkle a dash of salt and pepper. 3) In a large glass measuring cup or...

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Crock Pot Taco Chicken Bowls

Crock Pot Taco Chicken Bowls

These slow cooked chicken taco bowls are so easy to make! My perfect meal for a lazy Sunday. Ingredients You’ll Need: 1½ lbs. chicken breasts 1 (16 oz.) jar salsa 1 (15 oz.) can black beans, drained ½ lb. (8 oz.) frozen corn 1 Tbsp chili powder ½ Tbsp cumin ½ Tbsp minced garlic ½ tsp dried oregano ¼ tsp cayenne pepper ¼ tsp salt to taste cracked pepper 2 cups dry rice 8 oz. shredded cheddar ½ bunch cilantro (optional) Directions: 1) Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water. Give everything a good stir and make sure the chicken is...

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Potato Skins

Potato Skins

Ingredients 4 large baking potatoes (washed) 3 TB butter, melted 2 teaspoons of kosher salt 1 1/2- 2 cups of shredded cheddar cheese 7 slices bacon -cooked and crumbled (or 1/2 cup bacon bits) Directions Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside. Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/2 inch slices. Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil covered pan and bake for 30 to 40 minutes, or until...

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Baked Mozzarella Cheese Sticks Recipe

Baked Mozzarella Cheese Sticks Recipe

You’ll Need: 1 1/2 cups Italian-style dried breadcrumbs 1 1/3 cups freshly grated Parmesan 1 teaspoon salt 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks 4 large eggs, beaten to blend 1 1/2 cups vegetable oil 4 cups Marinara Sauce, recipe follows Cooking Directions: 1) Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. 2) Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese...

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Simple Homemade Bread Cones

Simple Homemade Bread Cones

These yummy home made bread cones are great to fill with your favorite cream cheeses, soft spreads, hummus, etc. I’ve tried this with a smoked salmon filling and it is simple divine! You’ll Need: Dough: 1/2 cup milk 1/2 cup water 3 Tbs vegetable oil 1/4 cup sugar 1beaten egg 1-1/2 tsp salt 2-1/4 tsp instant yeast 3-1/2 to 4 cups flour Egg Wash: 1 egg 1 Tbs milk Directions: 1) Heat water and milk in microwave to scalding (not quite boiling) 2) Pour into mixing bowl, and allow to cool slightly so you don’t kill the yeast. 3) Add oil, sugar, and salt. Mix until well blended. 4) Add...

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Easy Kale and Lentil Soup

Easy Kale and Lentil Soup

Ingredients You’ll Need: 8 cups Vegetable Broth 1 ½ cups Red Lentils (rinsed) 2 Carrots 2 Onions (diced) 1 bunch Kale (remove stem and roughly chop) 1 clove Garlic ¼ teaspoon Red Pepper Flakes (optional) 1 tablespoon Parsley (chopped then measured) Zest ½ Lemon Cooking Directions: 1) Add the veggie broth, lentils, carrots, onions, kale, and garlic to a large pot 2) Bring to a boil and let cook until the lentils are tender (about 15-20 minutes) 3) Stir in the red pepper flakes, parlsey, and lemon zest 4) Serve and enjoy!...

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