Monthly Archives: June 2022

Sausage Balls

Ingredients

  • 2 pound sharp Cheddar cheese shredded
  • 2 pound ground pork sausage
  • 4 cups biscuit baking mix

Instructions

  1. Preheat your oven to 350 °F.
  2. In a large bowl, combine the ground sausage, biscuit baking mix and shredded cheese.
  3. Form into 24 golf ball sized balls and place on baking sheets.
  4. Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
  5. Remove and serve hot!

Baked Buffalo Chicken Dip

INGREDIENTS

  • 1 tablespoon unsalted butter
  • 2 cloves minced garlic
  • 4 cups cooked chicken shredded
  • 1 cup Frank’s Original Red Hot Sauce
  • 16 oz (250g) g cream cheese, softened
  • 1 cup sour cream
  • 1 1/2 cups white Cheddar cheese (freshly shredded)
  • 1/2 cup crumbled blue cheese (optional to serve)
  • 4  green onions, sliced ( or chives)

INSTRUCTIONS

  1. Preheat oven to 375°F (190°C). Arrange oven rack to the middle of your oven.
  2. In a pan, melt the butter over medium-high heat. Sauté garlic until fragrant (30 seconds – 1 minute).
  3. Add the chicken and hot sauce and simmer until sauce has thickened and reduced by half (about 2 minutes).
  4. Reduce heat to low and stir in cream cheese; mix until combined.
  5. Take off heat, stir through sour cream.
  6. Add to baking dish and top with cheddar cheese over the top.
  7. Bake until bubbling around the edges and the cheese has melted (about 10 minutes).
  8. Broil for one more minute to brown on top.
  9. Immediately garnish with blue cheese and green onions.
  10. Serve with tortilla chips.

7 Layer Dip

Ingredients

  • 1 jar of salsa
  • 16 ounces refried beans canned
  • 8  oz cream cheese
  • 1/2 cup sour cream
  • 4-5 medium avocados
  • 1 bunch cilantro
  • 2-3 limes
  • 2 tbsp pickled jalapeños
  • 2 cloves minced garlic
  • 2 cups cheddar cheese
  • 2 tomatoes
  • 4 green onions

Instructions

  1. Place salsa in a sieve to drain any liquid (this keeps your dip from getting runny). Toss excess liquid.
  2. Spread beans in the bottom of a 9×13 pan.
  3. Combine cream cheese, sour cream and taco seasoning with a mixer on medium (or hand mix). Spread over refried beans.
  4. Make guacamole: mash avocados, lime juice, garlic, chopped pickled jalapenos and chopped cilantro.
  5. Spoon guacamole over cream cheese and gently spread.
  6. Top with cheese, tomatoes and green onions.
  7. Chill 30 minutes before serving. Serve with tortilla chips.

    Halloween bonus: To make the tombstones and tree, cut the shapes you want out of 2 large tortillas. Place the cut-out shapes on a parchment paper lined cookie tray and bake at 350 degrees until the tortillas are nice and brown. You can add text to the tombstones with a black food safe marker. Put the tombstones and tree in the dip just before serving.

Print Pin

Watermelon Salsa

A plump and ripe, fresh watermelon is one of the highlights of summer. They can be sliced into wedges and gobbled up right from your hands on a hot day, or scooped into balls and added to a fruit salad.
Course Snack
Cuisine American
Keyword fresh, summer
Prep Time 10 minutes
Cook Time 1 minute
Chill Time 1 hour
Total Time 1 hour 11 minutes
Servings 1 person

Equipment

  • 1 Bowl
  • 1 Knife

Ingredients

  • 1 cup watermelon diced
  • 1/4 cup cucumber diced
  • 2 tbsp red onion finely diced
  • 1 tsp fresh cilantro chopped
  • 1 tsp fresh mint chopped
  • 1 tsp honey
  • 1 tsp lime zest
  • 1 tsp lime juice
  • salt and pepper to taste
  • Tortilla chips

Optional

  • jalapeno diced

Instructions

  • Gather the ingredients.
  • Dice watermelon
  • Peel and dice cucumber
  • chop red onion
  • mince jalapeno pepper
  • chop cilantro
  • chop fresh mint
  • In large bowl, combine ingredients 2-7
  • In a small bowl, add honey
  • add lime juice and zest to small bowl
  • Add salt and pepper to small bowl then whisk
  • Add the dressing to the large bowl and gently toss to coat the watermelon salsa.
  • Cover and let sit up to 1 hour to chill

Clean Up

  • put away any left over ingredients
  • wash your bowls and utensils

Fried Plantains

Ingredients

  • 2 ripe plantains
  • 2 to 3 tablespoons oil (such as canola or vegetable oil), for frying
  • Sea salt,

Directions

  • Step 1: Gather the ingredients.
  • Step 2: Peel plantains by cutting off both ends, and cutting a slit down the side of each plantain.
  • Step 3: Remove the plantain peel by peeling it side to side rather than lengthwise. It will come off in sections.
  • Step 4: Cut the peeled plantains into 1/4-inch-thick slices. Diagonally is preferred.
  • Step 5: Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan, and place it on medium heat.
  • Step 6: When the oil begins to shimmer, but not smoke, add plantains (you will have to work in batches). Fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.
  • Step 7: Remove plantains from the pan and drain on paper towels.
  • Step 8: Continue frying in batches until all the plantains are fried.
  • Step 9: Sprinkle lightly with sea salt to give a sweet and salty taste to your fried ripe plantains.

IGNITE’s Rhubarb Pie

Ingredients

  • 1 ⅓ cups white sugar
  • 6 tablespoons all-purpose flour
  • 1 (14.1 ounce) package pastry for a double-crust 9-inch pie
  • 4 cups chopped rhubarb
  • 1 tablespoon butter

Directions:

Step 1: Preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.

Step 2: Combine sugar and flour in a bowl. Sprinkle 1/4 of it over bottom crust in a pie dish. Heap rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.

Step 3: Bake pie in the preheated oven for 15 minutes.

Step 4: Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, 40 to 45 minutes. Serve warm or cold.

Bacon and Apple Flatbreads

Ingredients

Directions

  1. Heat oven to 375°F.
  2. Spray 15×10-inch nonstick pan with sides with Cooking Spray.
  3. Unroll dough in pan; press dough to edges of pan.
  4. Bake 8 to 12 minutes or until golden brown.
  5. Spread cream cheese over partially baked crust to within 1/2 inch of edges.
  6. Spread preserves over cream cheese.
  7. Top with pepper Jack cheese, bacon, apple and cheddar cheese.
  8. Bake 5 to 10 minutes longer or until thoroughly heated and cheese is melted.

Hawaiian Chicken Kebobs

Ingredients

    • 2 lbs boneless skinless chicken breast cut into bite-size pieces. ( about 1/2 inches)
    • 2 bell peppers (choose your favorite colors!)
    • 1 red onion
    • 2 cups cubed fresh pineapple
    • Juice of 1 Lemon
    • Juice of 1 medium-sized orange
    • 1/2 cup brown sugar
    • 1/2 cup soy sauce
    • 1/3 cup olive oil
    • 2 cloves of garlic minced

Instructions

  1. Whisk together ingredients for the marinade. Reserve 1 cup for later use.
  2. Cut chicken into 1.5 inch pieces.
  3. Add cut chicken pieces remaining marinade to a gallon-sized zip-top bag. Refrigerate for thirty minutes.
  4. While the chicken in marinating, soak kebobs in water for 15-20 minutes.
  5. Preheat oven to 450° Fahrenheit.
  6. Covering a baking sheet with aluminum foil . Sprits  with non-stick cooking spray.
  7. Cut onion, peppers, and pineapple into bite-sized pieces, around 1½ inches. Put in the in a large bowl. Add a drizzle of oil and mix.
  8. Add chicken pieces, pineapple, peppers, and onions to skewers alternating as you go.
  9. Lay Kabobs on the prepared baking sheet.
  10. Bake for 25 minutes turning halfway through.
  11. While kabobs are baking add remaining marinade to a small saucepan and cook over medium heat. Bring to a simmer and stir often to prevent burning. Reduce the marinade for around 8 minutes as it simmers. Remove from heat.
  12. After Kabobs have baked for 25 minutes remove from oven. Turn oven to broil setting. Baste kabobs with reduced marinade and return to oven for 5 minutes. Watch carefully as you only want to caramelize the marinade a bit not scorch the kabobs.
  13. After 5 minutes or when you see the color of browning you like, remove kabobs from the oven, and let rest for 5 minutes.
Powered by WordPress.com.