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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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Beef Stronganoff

Written by Chelsea on . Posted in Dinner, Favorites, Recipes. No Comments on Beef Stronganoff

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Ingredients:

  • 1 lb ground beef
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 1 cup beef stock
  • 12 oz egg noodles
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Slap Ya Mama seasoning
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped (optional)
  • Fresh parsley for garnish (optional)

Instructions:

  1. Cook the Egg Noodles:

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

  2. Cook the Ground Beef:

    • In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
    • If using, add the finely chopped onion to the skillet and cook until softened.

  3. Season the Beef:

    • Add the salt, black pepper, garlic powder, and Slap Ya Mama seasoning to the skillet with the beef. Stir to combine and cook for another 1-2 minutes.

  4. Add the Cream of Mushroom and Beef Stock:

    • Reduce the heat to medium. Add the can of cream of mushroom soup and beef stock to the skillet. Stir well to combine and bring the mixture to a simmer.

  5. Incorporate the Sour Cream:

    • Once the mixture is simmering, reduce the heat to low and stir in the sour cream. Cook for another 2-3 minutes, stirring occasionally, until the sauce is heated through and well combined. Do not let it boil, as the sour cream can curdle.

  6. Combine with Egg Noodles:

    • Add the cooked egg noodles to the skillet with the beef and sauce. Toss everything together until the noodles are well coated with the sauce.

  7. Serve:

    • Garnish with fresh parsley if desired, and serve hot.
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Onion Rings

Written by Chelsea on . Posted in Favorites, Recipes. No Comments on Onion Rings

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Ingredients:

  • 2 large yellow onions
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon Slap Ya Mama seasoning
  • 1 cup water
  • 2 large eggs
  • 2 cups panko bread crumbs
  • Vegetable oil (for frying)

Instructions:

  1. Prepare the Onions:

    • Peel the onions and slice them into 1/4-inch thick rings. Separate the rings and set aside.

  2. Prepare the Batter:

    • In a large mixing bowl, combine the flour, garlic powder, black pepper, salt, and Slap Ya Mama seasoning.
    • In a separate bowl, beat the eggs and then add the water, mixing well.
    • Gradually add the egg mixture to the flour mixture, stirring until smooth and well combined. The batter should be thick enough to coat the back of a spoon.

  3. Prepare the Panko Bread Crumbs:

    • Place the panko bread crumbs in a shallow dish.

  4. Coat the Onion Rings:

    • Dip each onion ring into the batter, allowing any excess to drip off.
    • Then, coat the onion ring with panko bread crumbs, pressing gently to ensure they adhere.

  5. Fry the Onion Rings:

    • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
    • Carefully add a few onion rings at a time to the hot oil, being careful not to overcrowd the pot.
    • Fry the onion rings for about 2-3 minutes or until golden brown and crispy.
    • Use a slotted spoon to remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil.

  6. Serve:

    • Serve the onion rings hot with your favorite dipping sauce.
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