Imagine taking all of your favorite party apps and combining them into ONE!
This recipe is one of the best we have tried and tasted. Combining taco’s with pizza in roll form is one of the best ideas every put forth in the cooking world. This recipe is one your family and friends will totally enjoy!
- ½ lb ground beef
- 1 can Pillsbury refrigerated classic pizza crust
- 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 3 tablespoons water
- 1 cup shredded Mexican blend cheese
- Optional toppings: lettuce, tomato, sour cream, onion, and guacamole
Instructions – Makes 18 Taco Rolls
- Preheat oven to 400 ° and lightly spray a baking sheet with cooking spray.
- In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.
- Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.
- Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.
- Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.
- Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.
- Serve immediately and top with desired toppings.
Recipe and Images via: Thegirlwhoateeverything.com
These mashed potato bacon bombs are creamy, gooey, cheese-stuffed, deep fried Mashed Potato Ball, coated in nutty Bread Crumbs and crispy, salty, Bacon!
Each Potato ball explodes with cheesy goodness.. with every bite through that crisp, bacon shell!
These will be a huge hit for football Sundays too!
Here is how you can make these tasty bombs!
What you will need:
- 2 cups leftover and chilled Mashed Potatoes
- Bacon..one slice per Bomb
- 1 Egg
- 1/2 cup Dry Bread Crumbs
- Cheddar Cheese cut into 1″ chunks (one chunk per Bomb)
- Salt and Pepper to taste
- Skewers or toothpicks
- Oil for frying~ I used Canola
- Sour Cream and toppings for dipping
- In a large bowl combine the Mashed Potatoes, Egg, and S&P until well blended.
- Grab a small scoop of the Mashed Potatoes and gently form it around a Cheddar Chunk.
- Place the Bread Crumbs into a shallow bowl, and roll that baby evenly in the Bread Crumbs.
- Now wrap the Bomb with one slice of Bacon and secure it with a toothpick or skewer.
- Place them one or two at a time into about 2″ of hot oil (350 degrees is best).
- Fry them until they’re evenly golden on all sides.
- Let the drain on some paper towel.
These fried deviled eggs aren’t what your Momma made for family gatherings, every year — for the last 30-years. They are much, much more and the perfect recipe for any family gathering! Especially, Christmas, Thanksgiving, New Years, etc!
Just imagine the deliciousness of a regular deviled egg. You got it? Now imagine that same deliciousness, deep friend in greasy, tasty, awesomeness. You definitely got it now!
Before you can think about heating up your fryer with hot oil, you first need to make some hard boiled eggs. The best way to do this is to simply boil a large pot of water, place your eggs in the boiling water and boil for 10-12 minutes. Then, rinse in cold water and remove the shell. A simple trick to remove egg shells quickly — roll the hard boiled egg back and forth on a cutting board using the palm of your hand. This will crack the shell a bit. Then, remove the shell as you normally would. You will be amazed at how easy it comes off!
Here is how to make Fried Deviled Eggs! Below the video is the full recipe!
- 12 hard boiled eggs, peeled
- 1/3 cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp pickle relish
- 1 dash hot sauce
- salt and pepper to taste
- vegetable oil for frying
- 1/2 cup all purpose flour
- 2 eggs beaten
- 1 1/2 cups panko
- paprika for garnish
Cut the eggs in half and remove the yolk from the egg whites and place the egg yolk in a medium bowl along with the dijon mustard, mayonnaise, pickle relish, and hot sauce. Season with salt and black pepper. Mash the yolk mixture with a fork until smooth and place into a piping bag or a plastic bag with the corner snipped off.
Meanwhile, heat about 2 inches of oil in a medium pot over medium heat. Place all-purpose flour in one small mixing bowl, beaten eggs in another small bowl, and panko breadcrumbs in a third.
Dredge the egg whites in the flour, followed by the eggs and finish with the breadcrumbs. Add the eggs to the vegetable oil and fry until golden brown and crispy, draining on paper towels after about 2-3 minutes.
Pipe the yolk mixture onto the fried egg whites and top with paprika as a garnish.
If you have not tried Poutine, the incredibly tasty Canadian dish that features warm gravy poured over cheese curd topped fries — you are missing out! If you have tried it, you probably love it and with that said, you will most certainly love snacking on these poutine poppers!
Here is how to make these delicious cheese filled potato puff smothered in warm, hearty gravy!
You are going to want to save this recipe!
- 6 medium russet potatoes, washed and scrubbed
- canola, vegetable or peanut oil for brushing or deep frying
- 1/4 cup plus 2 tablespoons flour, divided
- 2 tsp salt
- 1 tsp black pepper
- 8 oz cheese curds
- 1 1/2 cups water
- 2 beef bouillon cubes
- 2 tbsp unsalted butter
- 1/4 tsp garlic salt
- 1/4 tsp onion salt
Adjust oven rack to center position and preheat oven to 400°F. Line a baking sheet with foil and place potatoes on top. Brush potatoes all over with oil and bake until pierced easily with a fork, roughly 40 minutes.Let potatoes stand until cool enough to handle. Cut potatoes in half lengthwise and, using a spoon, scoop out the potato flesh and transfer to a bowl. Reserve the skins for another use, such as potato skins, if desired.
Mix potatoes with 1/4 cup flour along with the salt pepper. Working one at a time, shape potato mixture into 1 1/2-inch cylinders, then flatten into your palm, and place 1 or 2 cheese curds, depending on their size, in the center. Using your fingers, fold the potato around the cheese to re-form the cylinder, making sure the cheese isn’t poking through in any spots. Set on a baking sheet and repeat with remaining potato and curds. Set aside.
Combine the water and beef bouillon in a microwave-safe container and microwave until hot, about 1 1/2 minutes; stir to blend. In a saucepan over medium heat, melt butter and mix in remaining 2 tablespoons flour. Cook until lightly browned, then whisk in beef broth. Bring to a boil, stirring occasionally, and reduce to a simmer. Stir in garlic and onion powders and cook, stirring, until gravy thickens, about 3 minutes. Keep warm until ready to serve.
In a deep fryer, Dutch oven, or wok, heat at least 2 inches of oil to 375°F. Working in batches of 4 or 5, add poppers to oil and fry until golden brown, flipping for even browning all over, about 5 minutes. Using a slotted spoon or spider, transfer fried poppers to a paper towel-lined plate. Serve right away with warm gravy.
Crispy Bloomed Onion (No-Fry Bloomin’ Onion)
Learn how to make a Crispy Bloomed Onion! This no-fry version of the famous “Bloomin’ Onion” is way easier, way less messy, and tastes every bit as good. Plus, you can avoid a trip to the corporate chain restaurant at the strip mall.
No matter what the occasion, Alton’s Buffalo Wings will always be there for you.
The simple things in life are often the best, and Avocado Toast is a great example of that. But there’s one little cheffy trick to step up your avocado toast game that makes all the difference…..
I LOVE avocado season. When avocados are in their prime, when they’re so beautifully creamy and they’re so affordable.
I load up big time. I’d say I get an avocado fix every single day during avocado season.
And of all the ways with avocado, this simple Avocado Toast recipe is definitely my favourite.
You may well know how to make avocado toast – slice bread, toast, mush avocado on toast, sprinkle with salt and pepper.
Yes, it can be that simple. A drizzle of good extra virgin olive oil and a squeeze of lemon or lime will give it an extra edge. I even enjoy avocado toast with egg!
But if you want to really up your Avocado Toast game, rub the toast with garlic.
One of life’s greatest simple pleasures! I’ve included my favourite little trick in this Avocado Toast recipe – it gives it that extra little edge that you’ll love!
1 avocado ripe
2 slices bread of choice sourdough is my favorite
1 garlic clove cut in half (skin on)
Extra virgin olive oil good quality
Salt and pepper
lemon juice optional, from a fresh lemon is best.
Cut avocado in half and remove seed.
Toast bread to your taste, using your method of choice.
While toast is still hot, lightly rub the surface with the cut side of the garlic clove.
Use a spoon to scoop avocado flesh out, then a fork to mush it onto the toast.
Sprinkle with salt and pepper.
Squeeze over a bit of lemon juice, drizzle with olive oil, sprinkle with cilantro or parsley. Serve immediately!
Deviled eggs win as a healthy snacks or appetizer. They’re easy to make, only have a handful of ingredients and most people love them.
I’ve loved them for years, but it wasn’t until recently that I asked the question that had long been rolling around in my brain – “why are deviled eggs called that?”
So I Googled it. And here’s the response from Wikipedia: The term “deviled”, in reference to food, was in use in the 18th century with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar
salt and pepper, to taste
paprika, for garnish
Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
While the eggs are boiling prepare an ice water bath and set aside.
After 14 minutes, remove the eggs from the water and place in the ice water bath.
Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together.
Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.
Stuffed Mushrooms Recipe
These easy and delicious stuffed mushrooms recipe is filled with gruyere, Spanish olives, onion and Worcestershire sauce then topped with a sprinkle of minced parsley. A classic, very tasty, appetizer you can whip up in a few minutes! I used white button mushrooms for that classic vibe but crimini work really nicely too and have even more flavor.
The big game is right around the corner, so get Super Bowl ready with these delicious game day appetizers. Your party is not complete without eating these best Super Bowl food recipes while cheering for your favorite team.
Chef Eric is back with a new recipe, this time it’s a smoked crab dip on the Kamado Joe. Enjoy!
Learn how to make Mini Buffalo Chicken Egg Rolls! Can’t decide whether you should make egg rolls or Buffalo chicken wings? Make these, and have the best of both!
One Of The Best New Restaurants In America
On today’s episode of Cooking in America, Sheldon Simeon is at Nyum Bai, in Oakland, celebrating the Cambodian food of chef Nite Yun.