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Author: Chelsea

Mongolian Ground Beef Noodles

Written by Chelsea on . Posted in Dinner, Recipes. No Comments on Mongolian Ground Beef Noodles

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Ingredients:

  • For the Sauce:

    • 1/2 cup soy sauce
    • 1/4 cup hoisin sauce
    • 1/4 cup brown sugar
    • 1/2 cup beef stock
    • 1/4 cup water
    • 1 tablespoon cornstarch

  • For the Noodles and Beef:

    • 12 oz linguine noodles
    • 2 tablespoons vegetable oil
    • 2 lbs ground beef
    • 4 cloves garlic, minced
    • 1 tablespoon ginger paste
    • 3 green onions, chopped (reserve some for garnish)
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • Sesame seeds, for garnish

Instructions:

  1. Prepare the Sauce:

    • In a bowl, whisk together the soy sauce, hoisin sauce, brown sugar, beef stock, water, and cornstarch until smooth. Set aside.

  2. Cook the Noodles:

    • Cook the linguine noodles according to the package instructions. Drain and set aside.

  3. Cook the Beef:

    • Heat the vegetable oil in a large skillet or wok over medium-high heat.
    • Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
    • Add the minced garlic and ginger paste, and cook for another 1-2 minutes until fragrant.
    • Season with black pepper and garlic powder, stirring to combine.

  4. Combine Everything:

    • Pour the prepared sauce into the skillet with the beef. Stir well to coat the beef in the sauce.
    • Add the cooked linguine noodles to the skillet, tossing to combine and heat through. Let everything cook together for another 2-3 minutes, allowing the sauce to thicken and coat the noodles and beef.

  5. Serve:

    • Remove from heat and stir in the chopped green onions (reserving some for garnish).
    • Garnish with sesame seeds and the reserved green onions before serving.
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Mac & Cheese

Written by Chelsea on . Posted in Favorites, Recipes. No Comments on Mac & Cheese

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Ingredients:

  • 1 1/2 lbs macaroni noodles
  • 2 cups heavy cream
  • 1/2 block Velveeta cheese (approximately 8 oz), cut into cubes
  • 2 cups shredded sharp cheddar cheese
  • 2 tablespoons sour cream
  • 1 tablespoon Slap Ya Mama seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika

Instructions:

  1. Cook the Macaroni:

    • Bring a large pot of salted water to a boil.
    • Add the macaroni noodles and cook according to the package instructions until al dente.
    • Drain the noodles and set aside.

  2. Prepare the Cheese Sauce:

    • In a large saucepan over medium heat, pour in the heavy cream and heat until it begins to simmer.
    • Reduce the heat to low and add the Velveeta cubes, stirring constantly until the cheese is completely melted and the mixture is smooth.
    • Gradually add the shredded sharp cheddar cheese, stirring until fully melted and combined.

  3. Add Sour Cream and Seasonings:

    • Stir in the sour cream until well blended.
    • Add the Slap Ya Mama seasoning, garlic powder, black pepper, salt, and paprika to the cheese sauce. Stir well to combine and ensure the seasonings are evenly distributed.

  4. Combine the Macaroni and Sauce:

    • Add the cooked macaroni noodles to the cheese sauce, stirring gently to coat the noodles thoroughly with the sauce.
    • Continue to cook over low heat for a few minutes, stirring occasionally, until the macaroni is heated through and the sauce has thickened slightly.

  5. Serve:

    • Remove from heat and let the mac and cheese sit for a few minutes to allow the sauce to set.
    • Serve hot, optionally garnished with a sprinkle of paprika or additional shredded cheese.

Tips:

  • For a baked version, transfer the mac and cheese to a baking dish, top with additional shredded cheese, and bake at 350°F (175°C) for 15-20 minutes or until the top is golden and bubbly.
  • You can add a crunchy topping by mixing breadcrumbs with melted butter and sprinkling it over the mac and cheese before baking.
  • Adjust the seasonings to taste, especially if you prefer a spicier or more garlicky flavor.
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Bacon Wrapped Stuffed Chicken Thighs

Written by Chelsea on . Posted in Dinner, Recipes. No Comments on Bacon Wrapped Stuffed Chicken Thighs

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Ingredients:

  • 8 boneless, skinless chicken thighs
  • 4 Anaheim chiles, roasted, peeled, and halved lengthwise
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 8-12 slices of bacon (enough to wrap around the thighs)
  • 1 tablespoon Slap Ya Mama seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • Toothpicks

Instructions:

  1. Preheat Oven:

    • Preheat your oven to 375°F (190°C).

  2. Prepare the Filling:

    • In a mixing bowl, combine the softened cream cheese and shredded cheddar cheese. Mix until well combined.

  3. Prepare the Anaheim Chiles:

    • Halve the roasted and peeled Anaheim chiles lengthwise and remove any seeds.
    • Spoon the cheese mixture into each halved chile, distributing it evenly.

  4. Season the Chicken:

    • Lay out the chicken thighs on a flat surface.
    • Season both sides of the chicken thighs with Slap Ya Mama seasoning, garlic powder, black pepper, and salt.

  5. Stuff the Chicken Thighs:

    • Place one stuffed Anaheim chile half in the center of each seasoned chicken thigh.
    • Roll the chicken thigh around the stuffed chile, tucking in the sides to enclose the filling as much as possible.

  6. Wrap with Bacon:

    • Wrap each stuffed chicken thigh with 1-2 slices of bacon, ensuring the bacon covers the chicken completely and the ends overlap slightly. Secure with toothpicks if needed.

  7. Bake the Chicken:

    • Place the bacon-wrapped chicken thighs on a baking sheet lined with parchment paper or a baking rack to allow the fat to drain.
    • Bake in the preheated oven for 35-45 minutes, or until the bacon is crispy and the chicken is cooked through (internal temperature should reach 165°F or 74°C).

  8. Broil for Crispiness (Optional):

    • If the bacon isn’t crispy enough, you can broil the chicken thighs for an additional 2-3 minutes, keeping a close eye to prevent burning.

  9. Serve:

    • Remove the chicken from the oven and let it rest for a few minutes.
    • Serve hot with your favorite sides.
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Steak Egg & Cheese Bagel

Written by Chelsea on . Posted in Breakfast, Recipes. No Comments on Steak Egg & Cheese Bagel

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Ingredients:

  • Bagel and Toppings:
    • 2 everything bagels, sliced
    • 1/2 lb shaved ribeye steak
    • 1/2 cup cheddar cheese, shredded or sliced
    • 1 small onion, thinly sliced
    • 1 tbsp butter (for sautéing onions)
    • 1 tbsp Kinder’s steak seasoning
    • 2 large eggs
    • 2 tbsp milk
    • Salt and pepper to taste
    • 1 tbsp butter (for cooking eggs)
    • Chipotle sauce (store-bought or homemade, recipe below)

Chipotle Sauce:

  • 1/2 cup mayonnaise
  • 1-2 chipotle peppers in adobo sauce, finely chopped
  • 1 tsp lime juice
  • Salt to taste

Instructions:

  1. Prepare the Chipotle Sauce:

    • In a small bowl, mix together the mayonnaise, chopped chipotle peppers, lime juice, and a pinch of salt. Adjust seasoning to taste and set aside.

  2. Sauté the Onions:

    • In a skillet over medium heat, melt 1 tbsp of butter.
    • Add the thinly sliced onions and cook until they become soft and caramelized, about 10 minutes. Stir occasionally to prevent burning. Remove from skillet and set aside.

  3. Cook the Shaved Ribeye:

    • In the same skillet, add the shaved ribeye steak.
    • Season with Kinder’s steak seasoning.
    • Cook over medium-high heat until the meat is browned and cooked through, about 3-5 minutes. Set aside.

  4. Cook the Eggs:

    • In a bowl, whisk together the eggs, milk, salt, and pepper.
    • In another skillet, melt 1 tbsp butter over medium heat.
    • Pour in the egg mixture and cook, stirring gently, until the eggs are softly scrambled. Remove from heat and set aside.

  5. Assemble the Bagels:

    • Toast the everything bagels to your desired level of crispiness.
    • Spread a generous amount of chipotle sauce on both halves of the bagels.
    • Layer the bottom half with the cooked ribeye steak, followed by the sautéed onions.
    • Add the scrambled eggs on top of the onions.
    • Sprinkle or place slices of cheddar cheese over the eggs.
    • Place the top half of the bagel over the cheese.

  6. Melt the Cheese (Optional):

    • For an extra touch, you can place the assembled bagels in a preheated oven at 350°F (175°C) for a few minutes until the cheese is melted.

  7. Serve:

    • Serve immediately and enjoy your steak, egg, and cheese bagel!
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Chicken Bacon Ranch Pizza

Written by Chelsea on . Posted in Dinner, Favorites, Lunch, Recipes. No Comments on Chicken Bacon Ranch Pizza

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Ingredients:

  • 1 pizza dough (store-bought or homemade)
  • 1/2 cup Ken’s Ranch dressing (or your preferred ranch dressing)
  • 1/2 cup red onion, thinly sliced
  • 6 slices of bacon, cooked and crumbled
  • 1 cup cooked chicken breast, diced or shredded
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • Olive oil (for brushing the crust)
  • Fresh parsley or chives for garnish (optional)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats.

  2. Prepare the Pizza Dough:

    • Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the dough to a pizza peel or baking sheet lined with parchment paper if not using a pizza stone.

  3. Assemble the Pizza:

    • Spread the Ken’s Ranch dressing evenly over the pizza dough, leaving a small border around the edges for the crust.
    • Evenly distribute the cooked chicken and crumbled bacon over the ranch dressing.
    • Scatter the thinly sliced red onion over the toppings.
    • Sprinkle the shredded mozzarella and cheddar cheese evenly over the pizza.

  4. Bake the Pizza:

    • If using a pizza stone, carefully transfer the pizza onto the preheated stone. If using a baking sheet, place the sheet in the oven.
    • Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.

  5. Finish the Pizza:

    • Remove the pizza from the oven. Brush the crust with a little olive oil to give it a nice shine and added flavor.
    • Let the pizza cool for a minute or two before slicing.

  6. Garnish and Serve:

    • Garnish with fresh parsley or chives if desired.
    • Slice and serve hot.
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Breakfast Crunch Wrap

Written by Chelsea on . Posted in Breakfast, Recipes. No Comments on Breakfast Crunch Wrap

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Ingredients:

  • 1 large flour tortilla
  • 1 small flour tortilla
  • 1/2 cup queso cheese
  • 1 hash brown patty (or 1 cup of cooked shredded hash browns)
  • 3 slices of bacon
  • 2 large eggs
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or your choice)
  • Salt and pepper, to taste
  • 1 tablespoon butter or oil (for cooking eggs)

Instructions:

  1. Cook the Bacon:

    • In a skillet over medium heat, cook the bacon until crispy. Remove and place on a paper towel-lined plate to drain. Once cooled, break into pieces.

  2. Cook the Hash Brown:

    • Cook the hash brown patty according to the package instructions until golden and crispy. If using shredded hash browns, cook them in a skillet with a bit of oil until crispy. Set aside.

  3. Scramble the Eggs:

    • In a bowl, whisk the eggs with a pinch of salt and pepper.
    • In a skillet over medium heat, melt the butter or add a bit of oil. Pour in the eggs and cook, stirring gently, until they are softly scrambled. Set aside.

  4. Assemble the Crunchwrap:

    • Lay the large tortilla flat on a clean surface.
    • Spread the queso cheese in the center of the tortilla.
    • Place the cooked hash brown patty on top of the queso cheese.
    • Add the scrambled eggs on top of the hash brown.
    • Sprinkle the scrambled eggs with bacon pieces and shredded cheese.
    • Place the small tortilla on top of the shredded cheese.

  5. Fold the Crunchwrap:

    • Fold the edges of the large tortilla up and over the filling, making pleats and working your way around the tortilla to create a hexagonal shape.

  6. Cook the Crunchwrap:

    • Heat a skillet over medium heat. Place the folded side of the crunchwrap down into the skillet.
    • Cook for 2-3 minutes or until the tortilla is golden brown and crispy.
    • Carefully flip the crunchwrap and cook for another 2-3 minutes on the other side.

  7. Serve:

    • Remove from the skillet and let it cool for a minute before slicing it in half.
    • Serve hot and enjoy your Breakfast Crunchwrap!
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