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Sweet Potato Kale Frittata

A delicious and easy frittata that is perfect for breakfast, lunch, or dinner

TOTAL TIME: 0:30 PREP: 0:20 LEVEL: Moderate SERVES: 4
Ingredients

6 large eggs
1 c. half-and-half
1 tsp. Kosher salt
½ tsp. Freshly ground pepper
2 c. sweet potatoes
2 tbsp. olive oil
2 c. firmly packed chopped kale
½ small red onion
2 clove garlic
3 oz. goat cheese
Directions

Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
Bake at 350 degrees F 10 to 14 minutes or until set.

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Loaded Baked Potato Chex Mix

Ingredients
5 cups Rice Chex™ cereal
3 cups Corn Chex™ cereal
4 cups shoestring potatoes
2 cups bite-size cheese crackers
1/4 cups bacon flavor bits or chips
1/4 cup butter or margarine
1 package (1 oz) ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese

Steps
In large microwavable bowl, mix cereals, potatoes, crackers and bacon flavor bits.
In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.
Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.
Tips
If other flavors of ranch dressing or dip mix are available at your grocery store, try one of these just for the fun of it!

Makes: 26 Servings

Source: https://www.chex.com/recipes/loaded-bakedpotato-chex-mix/

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Easy Firecracker Shrimp

Just found this recipe on http://damndelicious.net/ and it looks amazing!!
Can’t wait to try it out 🙂

Amazingly crisp, sweet and just the perfect amount of heat. It’s a perfect blend of flavors, and it’s just so easy to whip up!

I have seen so many versions of firecracker shrimp on Pinterest – some have that epic sweet-chili mayo mixture slathered on and others have the sweet chili sauce marinated right in – and honestly, they all sound so stinking good.

But since I already have the bang bang shrimp version here, I figured I’d try something a little different with a little bit of heat and a little bit of sweetness. It’s truly the perfect blend of flavors.

And with a simple blend of a few pantry ingredients, the shrimp is marinated in all of that sweet and spicy goodness before they’re wrapped very tightly in the wrappers. But don’t worry if the first few wrapped ones aren’t the prettiest things in the world. They can simply go in the “husband-to-eat” pile.

Then you can fry these babies until golden brown and crisp – but keep an eye out because these bad boys will cook up quickly!

EASY FIRECRACKER SHRIMP
Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes
Yield20 egg rolls
Amazingly crisp, sweet and just the perfect amount of heat. It’s a perfect blend of flavors, and it’s just so easy to whip up!
INGREDIENTS

1 cup vegetable oil
2 tablespoons olive oil
2 tablespoons sambal oelek (ground fresh chile paste)
1 tablespoon brown sugar
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
20 large tail-on shrimp, peeled and deveined
10 egg roll wrappers, cut in half diagonally
INSTRUCTIONS

Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
In a small bowl, whisk together olive oil, sambal oelek, brown sugar, ginger and sesame oil.
In a gallon size Ziploc bag, combine olive oil mixture and shrimp. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the shrimp from the marinade, discarding the marinade.
Working one at a time, place shrimp in the center of each wrapper, leaving the tails out. Bring the bottom edge of the wrapper tightly over the shrimp, folding in the side. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp.
Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately.

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King Crab Appetizers 

2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.

Divide rolls in half and press into the prepared tartlet pans. Set aside.

In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.

Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.