I can look at these pictures all day!! #yum
WHAT YOU NEED:
BBQ Pulled Chicken:
- Large sliced onion
- 1-2 Tbsp garlic powder
- Salt and Pep
- 5 Chicken breasts on the bone
- 1-1.5 Bottle of your fav BBQ sauce
- 3/4 Cup of water
Maple Sriracha Bacon:
- Sliced pastrami deli
- BBQ Spice
- Maple syrup
- Sriracha sauce
- Sweet chili sauce
I added the sliced onion and spices to a crock pot on high temp and mixed it up. Then I added the chicken, BBQ sauce and water and mixed again. Turned to low temp and let it cook for 6-7 hours. You can also cook it on high for around 4 hours. Just make sure the chicken is covered with liquid so it doesn’t burn.
Once the chicken was cooked, I removed them from the pot and pulled it apart using two forks, disposing of bones and skin. I added the BBQ sauce and onions back into the pulled chicken for more juicy flavor. To put it in pastry dough form, I flattened out pastry dough and added some garlic mayo to the center of the dough. Then the chicken and I also added some shredded carrots and you can add whatever veggies you want. I did a pretty criss-cross design and baked on 350° for around 45 minutes, until the dough is fully cooked.
While it was cooking, I prepared the amazing bacon. First, I fried the pastrami deli in a little bit of oil and added BBQ spice. Once the pastrami was all crispy, I added equal parts of maple syrup and sweet chili sauce and half the amount of sriracha sauce. If you like it spicy, add more sriracha. (You can’t go wrong with more sriracha!!) I cooked on medium until the sauce gets really sticky and delicious! I nearly ate all of them straight from the pan. They were sooooo good! For serving, I just placed the “bacon” on top of the cooked strudel and I added some extra maple sriracha sauce on top, too. Guys, please try this because it’s so good. K. 🤪😋
You can really personalize this recipe to your liking. The inspiration for it was some leftover veggie rice and half a bag of sliced cabbage!
I used a small piece of skirt steak, but any leftover meat can work, too. I sautéed onions and added the small pieces of meat to it. I sautéed that altogether for at least 15 minutes on medium low, adding salt, garlic powder, paprika and chili lime. I added the leftover cole slaw mix to the meat and a bit of sriracha and cooked down the cabbage for a little longer. That meat and veggies smelled so delicious I could have eaten the whole pan! Thank God for self-control or I should say fleishphobia (scared of becoming meat, it’s a real thing, thank you very much!).
While the meat is cooking up, prepare the pastry dough. Take it out of the freezer to defrost and you only need half a sheet for this recipe. Flatten the dough out and add duck sauce in the center for extra flavor. Then add the meat to the center of it, dividing the sheet in 3 in your mind. Add whatever else you like in your egg rolls and, since I had some plain rice with some veggies mixed in, I added that on top of the meat cabbage mix. (The combo, by the way, is perfection!!!)
Once the egg roll has whatever filling you choose, cut thin strips into the sides facing the same way. Fold the strips over each other to create a gorgeous pattern. I coated in a lot of oil because I wanted it to have that fried egg roll taste even though I baked it. I added some sesame seeds on top and baked on 350 until the dough got dark. Everything inside is cooked so it really just depends on how long the dough takes to brown. This will be a constant dish in my house because I can fill it up with anything and make it look beautiful with the criss cross design. #winner
This is how to cut the strips.
Looks like this food mummy before baking.
This recipe is pretty simple and really crispy!
WHAT YOU NEED:
- Chunks of boneless chicken
- Flavored breadcrumbs
Mix the flour, breadcrumbs and paprika together. Coat the chicken in egg wash and the breadcrumbs mixture. I coated the chicken twice for extra crispiness. Fry in oil and you don’t have to deep fry. Just a little oil is fine. Place the schnitzel on paper towels after it’s cooked on both sides for a few minutes and remove soon afterwards, so it doesn’t lose its crispiness. These are delicious and amazing. And if you have leftover, add it to a wrap or salad the next day because it makes anything amazing!
This is an extremely easy recipe, but most of my recipes are simple and this idea is too cute not to share!!
WHAT YOU NEED:
- 2 Cup boneless chicken, cut into chunks
- 2 Eggs
- 2 Tbsp mustard
- 2 Tbsp honey
- 1 1/2 Cup cornflake crumbs, flavored
- Mini pretzel buns
Mix the eggs, mustard and honey together and coat the chicken with it. Then coat the chicken in cornflake crumbs and dip it again in eggs and crumbs for extra crispiness. Spray the baking sheet with pam and, after putting the chicken nuggets down, spray the chicken, thoroughly. Since we are baking them you don’t want the chicken to be too dry. Bake on 350 for around 25 minutes. They are small pieces so they don’t need long so make sure they do not burn! Place the nugget inside a pretzel bun and you can add ketchup or mustard or even a slice of a pickle! These are delicious and adorable!
I know what you’re thinking. Pies? Is this going to be complicated? NO. This recipe is super easy, fancy and delicious!
WHAT YOU NEED:
- 1 Medium chopped onion
- 1 chopped Red pepper
- 1 Pound of ground meat
- 2/3 Bottle of marinara sauce
- 3 Tablespoons of sugar
- Garlic powder
- Salt and pepper
- Parsley flakes
- Dash of cinnamon
Sauté the chopped onion until translucent, then add the chopped peppers and mix frequently. Add the ground meat and make sure to mix and mash until it is all in small pieces. When the meat is basically cooked through, add the marinara sauce of your choice and spices. I know you think the cinnamon is a weird thing to add, but this meat will be sweet and awesome and that tiny bit of festive spice really adds a lot and it’s totally optional, too. Mix everything up and cook on medium low for a half hour. After it has cooked for a bit, slightly remove the cover and mix frequently so that the liquid can disappear and then you’ll be left with this sticky, moist, delicious meat that your guests won’t be able to stop eating. I fill mini puff pastry shells with the meat mixture and tada! Done. Perfection. You’re welcome.
This whole combo is pretty pleasing to the eye!
WHAT YOU NEED:
- Red onion
- Sweet BBQ sauce
- String beans
- Spices: Salt, garlic powder, paprika, and red pepper flakes (optional)
Sauté a thinly sliced red onion until translucent and add a few squirts of your favorite BBQ sauce. I used Hunt’s Hickory and Brown Sugar BBQ Sauce because the sweetness is perfect, especially for BBQ pulled beef, by the way! Cook for around ten minutes on low stirring frequently. Add strips of pastrami and more BBQ sauce and cook for another ten minutes while you wash and clean the string beans. Dry the string beans and coat them in the spices with a bit of olive oil. Place neatly in a pan and add the pastrami mixture on top with some more BBQ sauce. Bake on 350 for 10 minutes and do not overcook because crunchy string beans are better than mushy string beans. Super yummy greens over here so enjoy it!!
This recipe is a perfect way to get rid of leftover chicken and most of these ingredients you have on hand. Win win all around!
WHAT YOU NEED:
- 1 Cup flour
- 1/3 Cup oil
- 2 Tbsp sugar
- 1 Tsp baking soda
- 1 Medium onion
- 1 Large potato
- 3 Chicken cutlets
- 1 Can peas and carrots
- 2-3 Tbsp consume
- 2 Tsp garlic powder
- Salt and pep
- Frozen puff pastry dough
I created my own crust, but you can easily use a graham cracker pie crust or frozen quiche crust. Mix all the ingredients together and add water until it’s the right doughy consistency. Spread the dough out on an oiled circular pan and bake on 350 for about 10 minutes just to make sure the dough gets cooked through. Now set that aside and let’s focus on the main part, the filling!
Saute a chopped onion and once its translucent, add in chopped potatoes. Cook for a few minutes until potatoes look mostly cooked through and add in chunks of chicken. Once the chicken is cooked, add peas and carrots and spices. You can also add other veggies, like sweet potato and zucchini. Add water to cover the mixture and then add flour to thicken it up. Don’t add too much flour because we don’t want it to be cakey, more like a gooey consistency. Fill the pie crust and shake slightly to get it to fall evenly. (If you have extra filling, which can happen, just crush up graham crackers and use muffin tins for the excess.) Add some rolled out pastry dough on top and bake on 350 until the dough is brown. Everything is cooked inside so no need to worry about under cooking. And that’s all folks! Just a delicious, fun, all american fav dinner!