Ultimate Loaded Baked Potato Dip

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Ultimate Loaded Baked Potato Dip. Yes, you read it right! This dip is simply mind blowing! It combines two classic snacking foods: loaded potato skins and dip! It’s packed with bacon, cheese, and potato goodness! Bring this dip to your next get together, and be prepared for the complements! It’s so good, you will want to eat it for dinner! Go ahead, nobody’s watching 😉

You’ll need:

  • ½ cup instant potato flakes
  • 1 cup whole milk
  • ½ pound bacon
  • ¼ cup chopped onion
  • ¼ cup plus 1 Tbs chopped scallions
  • 1 can (4.5 oz) diced green chilies
  • 4 oz softened cream cheese
  • 1 ½ cup plus ¼ cup shredded cheddar cheese
  • 1 ½ cup sour cream
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • Lightly salted potato chips and/or waffle fries

Step 1: Make the potatoes

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Preheat oven to 375˚F. In a small bowl combine potato flakes and milk. Let sit 5 minutes until milk is absorbed.

Step 2: Fry the bacon

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Dice the bacon and fry in a pan for about 8 minutes until browned. Add the onions and cook until onions are translucent, about another 5 minutes. Drain and set aside, reserving ¼ cup for garnish.

Step 3: Assemble the dip

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In a large bowl combine potatoes, bacon less garnish, ¼ cup scallions, green chilies, sour cream, 1 ½ cup cheddar cheese and sour cream. Add the spices and mix until combined. Pour mixture into a 9in round baking dish.

Step 4: Bake and Eat!

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Bake the dip for 30 minutes at 375˚F. Top with reserved bacon, scallions and cheese. Serve with lightly salted potato chips. If you’re feeling adventurous, eat it with waffle fries!


 

Ultimate Loaded Baked Potato Dip

Ingredients:

½ cup instant potato flakes

1 cup whole milk

½ pound bacon

¼ cup chopped onion

¼ cup plus 1 Tbs chopped scallions

1 can (4.5 oz) diced green chilies

4 oz softened cream cheese

1 ½ cup plus ¼ cup shredded cheddar cheese

1 ½ cup sour cream

1 tsp garlic powder

1 tsp salt

¼ tsp black pepper

Lightly salted potato chips and/or waffle fries

Instructions:

Preheat oven to 375˚F. In a small bowl combine potato flakes and milk. Let sit 5 minutes until milk is absorbed.

Dice the bacon and fry in a pan for about 8 minutes until browned. Add the onions and cook until onions are translucent, about another 5 minutes. Drain and set aside, reserving ¼ cup for garnish.

In a large bowl combine potatoes, bacon mixture, less garnish, ¼ cup scallions, green chilies, sour cream, 1 ½ cup cheddar cheese and sour cream. Add the spices and mix until combined. Pour mixture into a 9in round baking dish.

Bake the dip for 30 minutes at 375˚F. Top with reserved bacon, scallions and cheese. Serve with lightly salted potato chips. If you’re feeling adventurous, eat it with waffle fries!

Enjoy!!

Roasted Salsa Verde

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This is the PERFECT salsa! It’s amazing warm and great chilled. Oh, and it has sooo many uses! It’s great with tortilla chips, pita chips, enchiladas, tamales, taquitos, rice, the possibilities are truly endless! It has the perfect amount of spice to form a party in your mouth with every bite! Best part is, it only take 10 minutes to whip up a fresh batch. You’re never going to buy jar salsa again!

You’ll need:

  • 1 poblano pepper
  • 2 jalapeno peppers
  • 5 tomatillos, husks removed
  • 1 Tbs minced garlic
  • 1/4 cup fresh cilantro
  • 1/2 tsp salt
  • 1/4 cup water
  • 2 – 8 oz jars

Step 1: Seed the peppers

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Cut the peppers in half and remove the seeds and stems. If you want an extra spicy salsa like I do, don’t cut or seed the jalapenos, just remove the stems.

Step 2: Broil your vegis

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Place the peppers and tomatillos in a pan. Broil them on HIGH for 3-4 minutes. Flip them over and broil and additional 3-4 minutes until soft and slightly charred. Don’t worry if they start to look burnt, that’s what you want!

Step 3: Blend it up!

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Put your peppers, tomatillos, and any juice that came out during broiling into a blender. Add the garlic, cilantro, salt and water. Secure the lid tightly. You will want to hold it down with a dish towel to keep the hot liquid from splashing out. Blend in pulses for about 30 seconds. You want to get about 20-25 pulses in to chop the peppers but keep a slightly chunky salsa. Pour your salsa into the jars, and enjoy!

 


Roasted Salsa Verde

Makes 2 -8oz jars

Ingredients:

  • 1 poblano pepper
  • 2 jalapeno peppers
  • 5 tomatillos, husks removed
  • 1 Tbs minced garlic
  • 1/4 cup fresh cilantro
  • 1/2 tsp salt
  • 1/4 cup water
  • 2 – 8 oz jars

Cut the peppers in half and remove the seeds and stems. If you want an extra spicy salsa like I do, don’t cut or seed the jalapenos, just remove the stems.

Place the peppers and tomatillos in a pan. Broil them on HIGH for 3-4 minutes. Flip them over and broil and additional 3-4 minutes until soft and slightly charred. Don’t worry if they start to look burnt, that’s what you want!

Put your peppers, tomatillos, and any juice that came out during broiling into a blender. Add the garlic, cilantro, salt and water. Secure the lid tightly. You will want to hold it down with a dish towel to keep the hot liquid from splashing out. Blend in pulses for about 30 seconds. You want to get about 20-25 pulses in to chop the peppers but keep a slightly chunky salsa. Pour your salsa into the jars, and enjoy!

Cheesecake Ravioli

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Looking for a fun new way to bring your holiday deserts to the next level? Cheesecake Ravioli are the way to go! These pillows of pie crust are filled with cheesecake and fried to perfection. Oh, and don’t forget the sugar on top!

 

You’ll need:

  • 1 box refrigerated pie crust (2 – 9in crusts)
  • 1 – 8oz box cream cheese, room temperature
  • ¼ cup powdered sugar, plus more for garnish
  • 1/3 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • oil for frying

Step 1: Make the cheesecake filling

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In a mixer, combine cream cheese and powdered sugar, beating for about 2 minutes until light a fluffy. Add the condensed milk and vanilla and beat just until combined. Pour mixture into a pastry bag (or ziplock bag if you don’t have one) and refrigerate 1 hour.

Step 2: Roll out the pie crusts

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On a lightly floured surface, roll out one of the pie crusts into a 10×15 in rectangle. The crust should be nice and thin and almost translucent. Cut the sheet in half to make 2- 5×15 in sheets.

Step 3: Fill the ravioli

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Lay one layer of crust on a ravioli press, and gently press the dough down into the holes. Take the chilled filling and pipe it into the wells of the ravioli. (If your using a ziplock bag, cut one corner off to form a tip.) Top with the second layer of crust and cut out the ravioli using the rolling pin. If you do not have a ravioli press, pipe out 1in dollops of filling onto the bottom sheet of crust leaving 1in between dollops. Lay top crust over and gently press dough down around each dollop of filling. Press firmly to create a good seal. Cut out ravioli in a square shape using a pizza cutter. Crimp the edges of the ravioli with a fork to ensure a good seal. Repeat steps 2 and 3 with the second pie crust, and scraps of dough left over until all dough is used.

Step 4: Freeze the ravioli

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Place cut ravioli on a flowered baking sheet and freeze for 1 hour.

Step 5: Fry em’ up!

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Heat a deep fryer to 350⁰. If you do not have a deep fryer, you can fill a small saucepan with oil and monitor the temperature with a candy thermometer. Fry the ravioli in batches for about 1-2 minutes or until they start to brown. Flip the ravioli half way through for even cooking. Remove them from the oil and drain on paper towels.

Step 6: Eat !

Let the ravioli cool for 15 minutes then dust with powdered sugar. You can enjoy these warm or cold! If you want a creamy soft filling, eat them right away or slightly chilled. If you prefer a soft but firmer filling like a traditional cheesecake, refrigerate them overnight before serving.

 


Cheesecake Ravioli

Makes about 36 1 ½ in ravioli

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You’ll need:

1 box refrigerated pie crust (2 – 9in crusts)

1 – 8oz box cream cheese, room temperature

¼ cup powdered sugar, plus more for garnish

1/3 cup sweetened condensed milk

1tsp vanilla extract

oil for frying

 

In a mixer, combine cream cheese and powdered sugar, beating for about 2 minutes until light a fluffy. Add the condensed milk and vanilla and beat just until combined. Pour mixture into a pastry bag (or ziplock bag if you don’t have one) and refrigerate 1 hour.

On a lightly floured surface, roll out one of the pie crusts into a 10inx15in rectangle. The crust should be nice and thin and almost translucent. Cut the sheet in half to make 2- 5×15 in sheets.

Lay one layer of crust on a ravioli press, and gently press the dough down into the holes. Take the chilled filling and pipe it into the wells of the ravioli. (If your using a ziplock bag, cut one corner off to form a tip.) Top with the second layer of crust and cut out the ravioli using the rolling pin. If you do not have a ravioli press, pipe out 1in dollops of filling onto the bottom sheet of crust leaving 1in between dollops. Lay top crust over and gently press dough down around each dollop of filling. Press firmly to create a good seal. Cut out ravioli in a square shape using a pizza cutter. Crimp the edges of the ravioli with a fork to ensure a good seal. Repeat steps 2 and 3 with the second pie crust, and scraps of dough left over until all dough is used.

Place cut ravioli on a flowered baking sheet and freeze for 1 hour.

Heat a deep fryer to 350⁰. If you do not have a deep fryer, you can fill a small saucepan with oil and monitor the temperature with a candy thermometer. Fry the ravioli in batches for about 1-2 minutes or until they start to brown. Flip the ravioli half way through for even cooking. Remove them from the oil and drain on paper towels.

Let the ravioli cool for 15 minutes then dust with powdered sugar. You can enjoy these warm or cold! If you want a creamy soft filling, eat them right away or slightly chilled. If you prefer a soft but firmer filling like a traditional cheesecake, refrigerate them overnight before serving.

 

Atomic Mac’N’Cheese Bites

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Atomic Mac’N’Cheese Bites are the prefect football snack! They are also great as a party appetizer for heat craving friends and family, or a great snack if your feeling rather spicy! These comfort food poppers are creamy, cheesy, and perfectly spiced to heat up any atmosphere. Did I mention they super easy and deep fried to crunchy perfection?!? Its a great way to use up that left over macaroni and cheese you made the kids! They’re so scrumptious, you might have to make a double batch!

You’ll need:

  • 2 cups leftover macaroni and cheese, refrigerated (I used Kraft)
  • 1/4 cup hot sauce (I used Frank’s)
  • 1 cup shredded cheddar cheese
  • 1 tsp cayenne pepper powder
  • 1/2 cup + 2 tbs flour
  • 1 large egg
  • 1/4 cup milk
  • 1 1/2 cup Italian seasoned bread crumbs
  • 1 tsp salt
  • 1/2 tsp black pepper

Step 1: Make the atomic filling

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Mix your macaroni and cheese, hot sauce, cheese, cayenne, and 2 tbs of flour in a medium bowl until evenly distributed.

 

Step 2: Form the Mac’N’Cheese Bites

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Take about 2 tbs of the mixture and squeeze it to compress the filling. Roll it around to form a ball and place on a sheet pan. If you find it’s sticking to your hands or not rolling nicely, dampen your hands with a touch of cold water. It’s okay if a piece of macaroni is sticking out a bit, it doesn’t need to be perfect! Repeat this process with the remaining mixture. You should make about 16 – 1 1/2 in balls. Chill the balls in the refrigerator for 1 hour to let them set up.

 

Step 3: Make your dredging station

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You will need 3 small bowls. In the first bowl put the remaining 1/2 cup of flour. In the second, whisk the egg with the milk. Finally, in the third bowl mix the breadcrumbs, salt and pepper. Arrange the bowls in a line: flour, egg, breadcrumbs.

 

Step 4: Coat the macaroni

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Remove the macaroni balls from the refrigerator. Take one ball and give it a quick squeeze and roll to finalize the shape. Roll it in the flour, shaking off the excess. Then, dunk it into the egg wash. Finally, roll it into the bread crumbs and place back on the sheet. Repeat with the remaining balls. TIP!: Use one hand for the flour and breadcrumbs, and the other for the egg wash or you will end up with super coated finger tips!

 

Step 5: Fry ’em up!

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Heat a deep fryer to 325 degrees. If you don’t have a deep fryer, you can fill a small sauce pan 2/3 full with oil and monitor the temperature with a candy thermometer. Fry the balls in batches for 2-3 minutes until the coating reaches a deep golden color. Remove from oil and drain on paper towels for 5 minutes. Now, eat them!! If they are a bit too spicy for your liking, you can dip them in a little ranch or blue cheese dressing.

 

 

Atomic Mac’N’Cheese Bites

Makes 16 1-1/2 in balls

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Ingredients:

  • 2 cups leftover macaroni and cheese, refrigerated (I used Kraft)
  • 1/4 cup hot sauce (I used Frank’s)
  • 1 cup shredded cheddar cheese
  • 1 tsp cayenne pepper powder
  • 1/2 cup + 2 tbs flour
  • 1 large egg
  • 1/4 cup milk
  • 1 1/2 cup Italian seasoned bread crumbs
  • 1 tsp salt
  • 1/2 tsp black pepper

Mix your macaroni and cheese, hot sauce, cheese, cayenne, and 2 tbs of flour in a medium bowl until evenly distributed.

Take about 2 tbs of the mixture and squeeze it to compress the filling. Roll it around to form a ball and place on a sheet pan. If you find it’s sticking to your hands or not rolling nicely, dampen your hands with a touch of cold water. It’s okay if a piece of macaroni is sticking out a bit, it doesn’t need to be perfect! Repeat this process with the remaining mixture. You should make about 16 – 1 1/2 in balls. Chill the balls in the refrigerator for 1 hour to let them set up.

In a bowl put the remaining 1/2 cup of flour. In a second bowl, whisk the egg with the milk. Finally, in a third bowl mix the breadcrumbs, salt and pepper. Arrange the bowls in a line: flour, egg, breadcrumbs.

Remove the macaroni balls from the refrigerator. Take one ball and give it a quick squeeze and roll to finalize the shape. Roll it in the flour, shaking off the excess. Then, dunk it into the egg wash. Finally, roll it into the bread crumbs and place back on the sheet. Repeat with the remaining balls.

Heat a deep fryer to 325 degrees. If you don’t have a deep fryer, you can fill a small sauce pan 2/3 full with oil and monitor the temperature with a candy thermometer. Fry the balls in batches for 2-3 minutes until the coating reaches a deep golden color. Remove from oil and drain on paper towels for 5 minutes.

 

This entry was posted on November 20, 2015. 1 Comment