Nachos 4 Ways

BBQ Cheeseburger Nachos
Servings: 4-6

INGREDIENTS:

9 ounces tortilla chips
1 pound ground beef, cooked and drained
½ cup BBQ sauce
2 cups cheddar
1 cup mozzarella
½ tomato, diced
½ red onion, sliced thinly
8 strips bacon, cooked and crumbled
½ cup parsley, chopped

INSTRUCTIONS:

Preheat oven to 350°F/175°C.
In a large pan or skillet, lay down half of the tortilla chips, followed by half of the ground beef, bbq sauce, cheddar, mozzarella, tomato, red onion, bacon, and parsley. Repeat with the remaining half of the ingredients, followed by a drizzle of BBQ sauce on top.
Bake for 15 minutes, until cheese, is melted.
Serve!


Pizza Nachos
Servings: 4-6

INGREDIENTS:

9 ounces tortilla chips
½ cup marinara sauce
2 cups mozzarella
1 cup mushrooms, sliced
1 green pepper, sliced
½ red onion, sliced thinly
1 cup cooked sausage, diced
1 cup pepperoni slices, diced
6 pepperoni slices, whole

INSTRUCTIONS:

Preheat oven to 350°F/175°C.
In a large pan or skillet, lay down half of the tortilla chips, followed by half of the marinara, mozzarella, mushrooms, green pepper, red onion, sausage, and diced pepperoni.
Repeat with the remaining ingredients except for a handful of mozzarella and the whole pepperoni slices.
Sprinkle the remaining mozzarella on top and arrange the pepperoni slices evenly.
Bake for 15 minutes, until cheese, is melted.
Serve!


Buffalo Chicken Nachos
Servings: 4-6

INGREDIENTS:

2 pounds cooked chicken
1 cup hot sauce
½ cup ranch dressing
9 ounces tortilla chips
2 cups Monterey Jack cheese
½ tomato, diced
½ cup green onions, sliced

INSTRUCTIONS:

Preheat oven to 350°F/175°C.
In a bowl, mix the chicken with the hot sauce and the ranch.
In a large pan or skillet, lay down half of the tortilla chips, followed by half of the buffalo chicken, Monterey Jack, tomato, and green onions. Repeat with the remaining half of the ingredients.
Bake for 15 minutes, until cheese, is melted.
Serve!


Steak Fajita Nachos
Servings: 4-6

INGREDIENTS:

2 pounds hanger steak
2 teaspoons salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
3 tablespoons oil
9 ounces tortilla chips
1 green pepper, sliced
1 red pepper, sliced
½ white onion, sliced
2 cups pepper jack
1 cup cheddar
Guacamole
Sour cream
Salsa

INSTRUCTIONS:

Mix the steak, salt, pepper, chili powder, garlic powder, and cumin in a bowl until evenly coated.
Heat oil in a pan over very high heat, until barely smoking.
Fry the steak for 30 seconds on each side, then rest on a cutting board for 5 minutes.
Slice the steak into bite-size pieces.
Preheat oven to 350F°/175°C.
In a large pan or skillet, lay down half of the tortilla chips, followed by half of the steak, peppers, onions, pepper jack, and cheddar. Repeat with the remaining ingredients.
Bake for 15 minutes, until cheese, is melted. Serve!

Quesadillas 4 Ways

BBQ CHICKEN QUESADILLA
Servings: 1- 2 quesadillas

INGREDIENTS:

1/2 pound chicken breast, cut into strips
Salt, to taste
Pepper, to taste
½ cup BBQ sauce
2 flour tortillas
¼ cup red onion, julienned
1/2 cup Monterey jack cheese (double for 2 quesadillas)
1/2 cup cheddar cheese (double for 2 quesadillas)

GARNISH:
Parsley
BBQ sauce

PREPARATION:

1. In a large skillet, add chicken breast and season both sides with salt and pepper. Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
2. Remove the chicken from the pan and shred with a fork.
3. Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
4. Place a tortilla in a pan and add a layer Monterey jack and cheddar cheese on half of the tortilla.
5. Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
6. Serve with extra BBQ sauce & enjoy!



SPINACH & MUSHROOM QUESADILLA
Servings: 2 quesadillas

INGREDIENTS:

1 tablespoon olive oil
½ cup mushrooms, sliced
2 cloves garlic
3 cups fresh spinach
Salt, to taste
Pepper, to taste
3 eggs
2 large flour tortillas
1 cup mozzarella, shredded (double for 2 quesadillas)
½ cup parmesan, shredded (double for 2 quesadillas)

GARNISH:
Parsley
Salsa

PREPARATION:

1. Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
2. Add the spinach and cook until spinach has wilted.
3. Crack the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
4. Place the tortilla in the skillet and add a layer of both kinds of cheese on half of the tortilla.
5. Add the scramble, top with more cheese and fold the tortilla in half.
6. Cook for 6 minutes over medium heat, flipping half way.
7. Serve with salsa & enjoy!



CHEESESTEAK QUESADILLA
Servings: 2 quesadillas

INGREDIENTS:

1 tablespoon olive oil
½ pound skirt steak, sliced into thin strips
Salt, to taste
Pepper, to taste
¼ cup onion, julienned
¼ cup green bell pepper, julienned
2 large flour tortillas
4 slices provolone cheese (double for 2 quesadillas)

GARNISH:
Parsley
Cheese sauce

PREPARATION:

1. Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
2. Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
3. Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers, and onions. Top with more cheese and fold in half.
4. Cook for 6 minutes over medium heat, flipping half way.
5. Serve with cheese sauce & enjoy!

CHICKEN FAJITA QUESADILLA
Servings: 2 quesadillas

INGREDIENTS:

½ pound chicken breast, cut into thin strips
½ teaspoon salt
½ teaspoon pepper
½ tablespoon chili powder
½ teaspoon cumin
¼ teaspoon cayenne
¼ teaspoon garlic powder
½ cup green/red/yellow bell pepper, julienned
½ cup white onion, julienned
2 large flour tortillas
1 cup cheddar cheese, shredded (double for 2 quesadillas)
1 cup Monterey jack cheese, shredded (double for 2 quesadillas)

GARNISH:
Cilantro
Guacamole
Sour Cream

PREPARATION:

1. In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
2. Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions, and peppers from the pan and set aside.
3. Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
4. Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
5. Cook for 6 minutes over medium heat, flipping half way.
6. Serve with Pico de gallo, guacamole, and sour cream on the side & enjoy!

Mini Calzones 4 Ways

Mini Calzones 4 Ways

MEATBALL PARMESAN CALZONES
Servings: 8

INGREDIENTS:

1 16-ounce package pizza dough
8 tablespoons marinara sauce
16 frozen party-size meatballs, thawed
4 slices mozzarella, cut in half
4 tablespoons parmesan, grated
Fresh basil
Black pepper, for topping

Egg wash:
1 egg
1 tablespoon water

PREPARATION:

1. Preheat oven to 400˚F/200˚C.
2. Cut pizza dough into 8 sections on a floured surface.
3. With one section, roll out dough until flat and circular.
4. Spread 1 tablespoon of marinara on flattened dough. Wrap up two meatballs in a slice of mozzarella and place them in the center of the dough. Sprinkle with ½ tablespoon parmesan cheese and some fresh basil.
5. Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
6. Place on a parchment-lined baking sheet. Apply egg wash to the outside of calzone and sprinkle with black pepper.
7. Bake calzones at 400°F/200°C for 15-20 minutes or until golden brown.
8. Enjoy!




HAWAIIAN CALZONES
Servings: 8

INGREDIENTS:

1 16-ounce package pizza dough
8 slices ham
4 slices Swiss cheese, cut in half
8 2x4x¼-inch slices pineapple
8 tablespoons ricotta
4 tablespoons green onion
Poppy seeds, for topping

Egg wash:
1 egg
1 tablespoon water

PREPARATION:

1. Preheat oven to 400˚F/200˚C.
2. Cut pizza dough into 8 sections on a floured surface.
3. With one section, roll out dough until flat and circular.
4. Layer ham, swiss, pineapple, 1 tablespoon ricotta, and ½ tablespoon green onion.
5. Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
6. Place on a parchment-lined baking sheet. Apply egg wash to the outside of calzone and sprinkle with poppy seeds.
7. Bake calzones at 400°F/200°C for 15-20 minutes or until golden brown.
8. Enjoy!


SPINACH AND CHEESE CALZONES
Servings: 8

INGREDIENTS:

16 tablespoons frozen spinach, thawed
8 tablespoons ricotta
4 slices mozzarella, cut in half
1 teaspoon garlic, chopped
3 tablespoons butter, melted
1 tablespoon parmesan
1 teaspoon parsley

Egg wash:
1 egg
1 tablespoon water

PREPARATION:

1. Preheat oven to 400˚F/200˚C.
2. Cut pizza dough into 8 sections on a floured surface.
3. With one section, roll out dough until flat and circular.
4. Layer two tablespoons spinach, 1 tablespoons ricotta, and sliced mozzarella cheese.
5. Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
6. In a small bowl, mix together melted butter, parmesan, garlic, and parsley.
7. Place calzone on a parchment-lined baking sheet. Apply egg wash to the outside of calzone and brush with garlic butter.
8. Bake calzones at 400°F/200°C for 15-20 minutes or until golden brown.
9. Enjoy!


CHICKEN BACON RANCH CALZONES
Servings: 8

INGREDIENTS:

½ rotisserie chicken, shredded
1 ranch packet
1 red onion, thinly sliced
½ cup bacon, cooked and chopped
4 slices mozzarella cheese, cut in half
Cheddar, for topping




Egg wash:
1 egg
1 tablespoon water

PREPARATION:

1. Preheat oven to 400˚F/200˚C.
2. Cut pizza dough into 8 sections on a floured surface.
3. With one section, roll out dough until flat and circular.
4. In a medium bowl, mix together the chicken, ranch packet, red onion, and bacon.
5. Place a slice of mozzarella on the rolled out the dough. Top with 2-3 tablespoons of the chicken mixture.
6. Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
7. Place on a parchment-lined baking sheet. Apply egg wash to the outside of calzone and sprinkle with cheddar cheese.
8. Bake calzones at 400°F/200°C for 15-20 minutes or until golden brown.
9. Enjoy!

3-Course Italian Dinner

3-Course Italian Dinner:
Servings: 2

Garlic Bread Bruschetta

INGREDIENTS:

1 loaf Italian bread, sliced
3 tablespoons butter, melted
1 garlic clove, minced
Italian seasoning, to taste
Parmesan cheese, to taste
6 Roma tomatoes, diced
2 cloves of garlic, minced
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon pepper
4 basil leaves, finely chopped

PREPARATION:

1. Preheat oven to 350°F/180°C.
2. In the microwave, melt the 3 tablespoons of butter with 1 clove of garlic.
3. Slice up a loaf of Italian bread to about 1-inch thickness, and top with melted garlic butter, Italian seasoning, and parmesan cheese. Bake for approximately 15 minutes or until golden brown.
4. In a mixing bowl, combine the tomatoes, garlic, salt, pepper, basil, and olive oil and stir until everything is fully coated with olive oil.
5. Top the garlic bread with the desired amount of tomato mixture.
6. Garnish with parmesan cheese.
7. Enjoy!

Penne Alla Vodka

INGREDIENTS:

8 ounces cooked penne pasta
1 tablespoon olive oil
½ white onion, diced
1 garlic clove, minced
½ teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon salt
½ cup vodka
1½ cup tomato sauce
½ cup heavy cream

PREPARATION:

1. Heat 1 tablespoon of olive oil in a large skillet.
2. Add onion and 1 clove of garlic, and cook until onions are translucent.
3. Add tomato sauce and mix to combine with onion and garlic.
4. Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off.
5. Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture.
6. Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce.
7. Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half.
8. Garnish with basil.
9. Enjoy!


Vanilla Panna Cotta

INGREDIENTS:

1 teaspoon unflavored gelatin
1 tablespoon cold water
1½ cup heavy cream
¼ cup sugar
¼ teaspoon vanilla extract

PREPARATION:

1. Sprinkle gelatin over the water. (The gelatin will absorb the water and dissolve, in a process called “blooming.”)
2. In a small saucepan, combine heavy cream with sugar and cook over medium until it’s at the scalding point, or just under a boil. Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
3. Strain pannacotta mixture into desired serving tempered glasses.
4. Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
5. Top with berries and honey.
6. Enjoy!

4 Easy Slow Cooker Dinners

4 EASY SLOW COOKER DINNERS

POT ROAST
Serves 5

INGREDIENTS:

3 pounds chuck roast
Salt, to taste
Pepper, to taste
1 ounce dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped.
½ cup water

PREPARATION:

Place the chuck roast in a 7-quart slow cooker.
Sprinkle on salt, pepper, and onion soup pack. Top with vegetables and water.
Cook on low for 8 hours, or high for 4-5 hours.
Enjoy!


CHICKEN & BISCUITS
Serves 5

INGREDIENTS
3 chicken breasts, diced
Salt, to taste
Pepper, to taste
2 cups broccoli florets
2 cups baby carrots, diced
21.5 ounces condensed cream of chicken soup
1 can refrigerated biscuits

PREPARATION:

Place the chicken in a 7-quart slow cooker. Sprinkle on salt & pepper.
Add the veggies and condensed soup, and mix thoroughly.
Cook on high for 3 hours.
Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
Enjoy!


STUFFED PEPPERS
Serves 5

INGREDIENTS:

5 bell peppers, hollowed out
2 cups cooked rice
Salt, to taste
Pepper, to taste
1 can corn, drained
½ onion, diced
1 can beans, drained
½ cup diced tomatoes
½ cup salsa
2 cups cheddar cheese, shredded
½ cup chicken stock

PREPARATION:

In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
Place the bell peppers hollowed side up into a 7-quart slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
Fill to the top with rice mixture, and top with the remaining cheese.
Pour chicken stock into the bottom of the slow cooker.
Cook on high for 4 hours.
Enjoy!


CORNBREAD CHILI
Serves 5

INGREDIENTS
2 pounds pork shoulder, diced
1 tablespoon seasoned salt
1 tablespoon cumin
1 can kidney beans, drained
½ cup tomato, diced
½ onion, diced
½ cup red enchilada sauce
1 box cornbread mix, prepared according to instructions
Cheddar cheese to top, optional

PREPARATION
Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart slow cooker. Mix thoroughly.
Cook on high for 3 hours.
Dollop prepared cornbread evenly over mixture. Cook an additional hour.
Top with cheddar cheese if desired.
Enjoy!

4 Easy 3-Ingredient Dinners

Mac & Cheese
Servings: 3-4

INGREDIENTS:

5 cups milk
1 lb dry elbow macaroni
2 cups shredded cheddar cheese

PREPARATION:

In a large pot, bring the milk to a boil.
Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
Turn off the heat, then add the cheddar.
Stir until the cheese is melted and the pasta is evenly coated.
Enjoy!




Chili-Glazed Salmon
Servings: 3

INGREDIENTS:

3 4-ounce salmon fillets
½ cup sweet chili sauce
¼ cup chopped scallions

PREPARATION:

Preheat oven to 400°F/200˚C.
In a bowl, mix together the salmon, chili sauce, and the scallions.
Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
Bake for 12-15 minutes, until the salmon is cooked but still tender.
Enjoy!




Cajun BBQ Ribs
Servings: 2-3

INGREDIENTS:

1/2 rack baby back ribs
3 tablespoons Cajun seasoning
1 cup BBQ sauce

PREPARATION:

Preheat oven to 250°F/120°C.
Rub the Cajun seasoning evenly over the top and bottom of the ribs.
Bake for 2 hours, until ribs are tender.
Increase oven temperature to 500°F/260°C.
Brush the BBQ sauce evenly over the top and the sides.
Bake for an additional 15 minutes, until the sauce is bubbly and caramelized.
Serve with the extra BBQ sauce!
Enjoy!



Teriyaki Chicken
Servings: 2-3

INGREDIENTS:

2 pounds chicken thighs, sliced into chunks
1 cup soy sauce
½ cup brown sugar

PREPARATION:

Sear the chicken thighs evenly in a pan, then flip.
Add the soy sauce and brown sugar, stirring and bringing to a boil.
Stir until the sauce has reduced and evenly glazes the chicken.
Serve with rice, if desired!
Enjoy!

What Is The Best Way To Cook Steak?

INGREDIENTS:

Pan-Seared Steak
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

PREPARATION:

1. Generously season all sides of the steak with salt and pepper.
2. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
3. Sear the steak for 3-4 minutes on the first side, then flip. Times may vary depending on the thickness of the steak.
4. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
5. Baste for about 3 minutes, then flip and baste the other side for about 15 seconds.
6. Turn the steak on its side and cook to render off any excess fat.
7. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.

Pan-Seared-To-Oven Steak
Servings: 2

INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

PREPARATION:

1. Preheat oven to 400˚F/200˚C
2. Generously season all sides of the steak with salt and pepper.
3. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
4. Sear the steak for 2-3 minutes on the first side, then flip.
5. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
6. Baste for about 2 minutes, then flip and baste the other side for about 15 seconds.
7. Turn the steak on its side and cook to render off any excess fat.
8. Put the pan in the oven and bake for about 5-7 minutes for Med. Rare.
9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.


Reverse-Seared Steak
Servings: 2

INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

PREPARATION:

1. Preheat oven to 200°F/95°C.
2. Generously season all sides of the steak with salt and pepper.
3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F for medium-rare. Adjust the bake time based on if you like your steak rarer or more well-done.
4. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
5. Sear the steak for 1 minute on the first side, then flip.
6. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
7. Baste for about 1 minutes, then flip and baste the other side for about 15 seconds.
8. Turn the steak on its side and cook to render off any excess fat.
9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.