Little sliders

INGREDIENTS

• 2 pkgs Dinner/Slider Rolls (16 rolls – Or mini hamburger buns)
• 1 lb ground beef

1. 2 1/3 cup beef broth or stock

• 1 cup dried minced onions
• 8 slices American cheese (optional)
• 16 slices hamburger dill pickles
• 1/2 tsp Salt
• 1/2 tsp Pepper

DIRECTIONS

• Line a 10″ x 15″ jelly roll pan (or any pan with a lip) with parchment paper.
• Mix ground chuck, 2/3 cup of the beef broth, salt and pepper together until mixture is easily spreadable.
• Gently press and spread meat mixture into prepared pan until you form a thin even layer.
• Using a knife, score each into 16 equal rectangles.
• Use your finger to poke 5 holes in each patty.
• Place in freezer for at least 1 hour. Remove frozen patties and set aside (still on the parchment paper).
• Preheat oven to 450F.
• Pour remaining beef broth (1 2/3 cup) into the jelly roll pan and spread minced onions over the entire bottom of the pan.
• Allow to sit for 5 – 10 minutes so the broth can soak in to the onions.
• If using slider rolls, separate the bottoms from the tops. If using dinner rolls, cut them in half so that they become buns.
• If using cheese, divide each slice in half
• Place frozen sheet of sliders on top of the onions/broth
• Bake for 10 minutes until the meat has been steamed (they will turn brown)
• Remove pan from the oven and place cheese on each patty (if using cheese). Place the top of the bun on top of the cheese.
• Return the pan to the oven for 3 minutes or until the cheese starts to melt (make sure to not leave it in so long that the bun gets too toasted).
• Place a pickle slice on each of the bottom portions of the bun
• Use a spatula to scoop up each slider (with the onions underneath) and place on the bottom bun
• Serve and enjoy!

Keto crack chicken

Ingredients

• 2 lbs raw chicken tenders
• 8 oz cream cheese softened
• 8 oz mozzarella cheese
• 2 scallions finely sliced
• 1 cup bacon crumbles
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dill weed
• 1 tsp salt

Instructions

• Preheat the oven to 400. Spray a large casserole dish with cooking spray.
• Put the chicken tenders in the prepared baking dish.
• Mix together the cream cheese, half the mozzarella, half the scallions, half the bacon, and the seasonings. Spread on top of the chicken. Sprinkle on the remaining cheese, scallions, and bacon.
• Bake for 30 minutes or until the chicken is 160 degrees.
  
  

Lasagna w/ No boil Noodles

Ingredients

• 1 pound lean ground beef
• 1-2 cloves garlic
• 26 oz jar of spaghetti sauce
• 2/3 cup water
• 24 oz container cottage cheese
• 1/4 cup parmesan cheese
• 1 egg
• 1 Tbsp dry parsley
• 3 cups mozzarella cheese
• 10 lasagna noodles, uncooked no boil noodles 

Instructions

1. Brown hamburger in a large skillet over medium high heat; drain off any fat. Add garlic and cook for 1-2 minutes. Add spaghetti sauce and water. Heat through.
2. Preheat oven to 375 degrees and spray a 9x13"baking dish with nonstick cooking spray.
3. Combine cottage cheese, parmesan, egg, and parsley in a small bowl; stir till well mixed.
4. Layer a third of the meat sauce, half of the uncooked noodles, half of the cottage cheese mixture, and a third of the mozzarella in the pan. Repeat layers, ending with the remaining sauce and mozzarella.  Sprinkle parsley on top too.
5. Cover pan with aluminum foil and bake at 375° for about an hour. I like to take off the foil the last few minutes so the cheese browns on top. 
6. Let lasagna sit for 10 minutes before serving.
7. And enjoy with your family.... ooh Chile !!!

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CHICKEN SHRIMP AND SAUSAGE JAMBALAYA

Ingredients:

• 1/2 t White Pepper, 1/2 t Cayenne Pepper
• 1 1/2 t Salt, 1/2 t Paprika
• 1/4 t Garlic Powder, 1/4 t Onion Powder
• 2 skinless, boneless Chicken Breasts
• 1/2 lb. Large Shrimp, peeled and deveined
• 5 Qt Water
• 6 oz Plain Fettuccine
• 6 oz Spinach Fettuccine
• 2T Olive Oil
• 2 medium Tomatoes, chopped
• 1 small Green Pepper, sliced
• 1 small Red Pepper, sliced
• 1 small Yellow Pepper, sliced
• 1 small Onion, sliced
• 1 1/2 cups Chicken Stock
• 1 T Cornstarch
• 2 T Cooking Wine ...any kind
• 2 t chopped fresh Parsley

Instructions:

Mix first 6 ingredients in a small bowl. Cut chicken into bite-size pieces. Use about 1/3 of seasoning to coat chicken. In another bowl sprinkle 1/3 seasoning on shrimp. Cook pasta to Al Dente and drain.

Heat 1 T olive oil in skillet over high heat. Saute Chicken for 2 minutes per side. add shrimp and cook for another 2 minutes. Remove from pan. Put pan with juices back over high heat and add remaining oil. Add tomatoes, peppers, and onion to oil. Sprinkle with remaining spice and saute for about 10 minutes.

Peanut butter kisses Cookies

Ingredients

• 1/2 cup unsalted butter, softened (113 g)
• 3/4 cup creamy peanut butter (213g)
• 3/4 cup light brown sugar, packed (138g)
• 1/4 cup granulated sugar (50g), plus more for rolling
• 1 teaspoon vanilla extract (5ml)
• 1 large egg
• 1 tablespoon milk 
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cup all-purpose flour 
• 40 Chocolate Kisses or a few more

Instructions

• Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
• Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
• Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
• Fill a bowl with additional granulated sugar, about 1/2 cup.
• Scoop 1 tablespoon balls of dough and roll in sugar. Place 2-inches apart on prepared cookie sheets. Meanwhile, unwrap the Heshey's Kisses.
• Bake for 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy. Immediately place a Kiss in the center of each cookie. Allow to cool before removing from cookie sheets.

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Ground beef tacos W/ cilantro sauce

Ingredients

• 8 ounces cream cheese I implore you to please not use low fat. Pretty please.
• 4 tablespoons milk
• 1 clove garlic peeled
• 1 teaspoon lime juice
• 1/2 teaspoon salt
• 1 cup loosely packed cilantro leaves

Instructions

• Blend all ingredients except cilantro with an immersion blender (or upright blender) until smooth.
• Add cilantro and continue blending until smooth again.

Ingredients

• 1 pound ground beef (70-80% lean)
• 1 tablespoon Chili Powder
• 1/2 teaspoon Salt
• 3/4 teaspoon Cumin
• 1/2 teaspoon Dried Oregano
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/2 cup tomato sauce
• 
  

Instructions

1. Cook the ground beef fully, drain grease, then add 1/2 cup tomato sauce and taco seasoning.
2. Allow to simmer for 5 minutes.
3. Add to tacos shells.

Cilantro lime sauce for tacos 

Ingredients

• 8 ounces cream cheese I implore you to please not use low fat. Pretty please.
• 1/4 cup  milk
• 1 clove garlic peeled
• 1 teaspoon lime juice
• 1/2 teaspoon salt
• 1 cup loosely packed cilantro leaves

Instructions

• Blend all ingredients  cilantro first  with an immersion blender (or upright blender) until smooth. Then add the other ingredients. Blend until smooth.
• Add cilantro and continue blending until smooth again.
  Once smooth it’s ready. Move to a serving bowl and get ready to dollop it on your taco and change your life.

Neck bones and Gravy

Ingredients

Neck Bones

• 6 to 8 neck bones
• 1/2 tsp seasoning salt 
• 1/2 tsp black pepper 
• 2 tbsp dried or fresh onions
• garlic powder 
• water to cover the neck bones

Gravy

• 1 tablespoon vegetable oil
• 3/4 cup flour 

Instructions

• Season neck bones with seasoning salt, black pepper, onions and garlic. 
• Add  enough water to cover the neck bones.
• Cover and cook for 2 -3 hours.
• Remove the neck bones and make the gravy. Put the neck bones in the oven without the liquid. Reserve the liquid, don’t pitch just yet.
• Heat 1 tablespoon of vegetable oil in a pan.
• Add flour to the oil. Stir until golden brown. Add 3 cups of the liquid From the neck bones.
• Top the neck bones with the browned flour, gently stir throughout.
• In Cover.
• Turn the oven to 350 and place neck bones in the oven for 20 minutes.
• Remove and enjoy!
  

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Low carb salmon patties

Ingredients

Salmon Patties:

• 6 ounces (drained weight) canned salmon
• 1/2 cup blanched almond flour
• 2 tablespoons mayonnaise
• 1 large egg
• 1teaspoon salt
• 1/4 teaspoon ground thyme
• 1teaspoon black pepper
• 1 teaspoon garlic powder 
• 1 diced onion 

Frying:

• 2 tablespoons olive oil

Spicy Dill-Garlic Dip:

• 1/2 cup sour cream
• 1 tablespoon finely chopped fresh dill
• 4 cloves garlic, minced
• 1/4 teaspoon cayenne
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Combine all dill-garlic dip ingredients and stir together until well-mixed. Cover and refrigerate while you work on the salmon patties.
2. Drain the canned salmon, and discard any skin. Use a digital food scale to measure out 6 ounces to use for this recipe (this is important if your can(s) did not list the drained weight, or if you removed a significant amount of skin).
3. In a large mixing bowl, add all salmon patty ingredients and stir until well-mixed, breaking apart any large chunks of salmon. Divide the mixture into 6 equal-sized balls and use a turner spatula to flatten them into 2-3 inch patties (a nonstick working surface like parchment paper.
4. Heat olive oil in a large pan (wide enough to fit 5 patties without touching each other) over medium heat until hot.
5. Use a turner spatula to carefully lower patties, one at a time, evenly spaced out in the hot oil. Tilt the pan to ensure good oil coverage around all of the patties.
6. Fry until they’re browned and crispy on the bottom, 5 to 6 minutes. Flip the patties and repeat for the other side, 3 to 4 minutes. Transfer them onto a paper towel to drain a bit.
7. Transfer the salmon patties onto serving plates, depositing a dollop of dill-garlic dip on top of each cake with the remainder on the side. Enjoy while hot and crispy.