Mini Loaded Tater Tots

Welcome to my new and improved blog.  Let's start the party with a tasty tater tot recipe.  As always Kraft recipe so Kraft ingredients.

Ingredients:

• 48 (1/2 of a 32 oz. Package) Ore-Ida Tater Tots
• 3/4 cup Kraft shredded cheddar cheese
• 1/2 cup sour creme
• 4 slices Oscar Meyer bacon, cooked and crumbled

Directions:

• Preheat oven to 450F
• Place 2 tater tots each in a 24 mini-muffin pan.
• Place on bottom rack and bake for 10 minutes.
• Spray bottom of shot glass with cooking spray.
• Use (in twisting motion) to press tater tots into each muffin cup to make a potato cup.
• Return to oven; bake for an additional 15 minutes.
• Add cheese to potato cups; bake additional minute.
• Transfer to platter fill with remaining ingredients.
  
  

Dr. Pepper BBQ Sloppy Joes

This recipe come from Facebook.  It was originally posted on Easy Recipes.  A sweet and savory twist on a childhood favorite.

Ingredients:

• 1 lb. ground beef
• 1 small onion, diced
• 1 small green bell pepper, diced
• 1 cup Dr. Pepper soda
• 1/2 cup barbecue sauce (your favorite variety)
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 hamburger buns

Directions:

• In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. 
• Drain excess fat.
• Add diced onion and bell pepper to the skillet. 
• Cook for 3–4 minutes until softened.
• Stir in Dr. Pepper, barbecue sauce, ketchup, Worcestershire sauce, brown sugar, garlic powder, smoked paprika, salt, and black pepper. 
• Reduce heat and simmer the mixture for 10–15 minutes, stirring occasionally, until the sauce thickens and coats the meat.
• Spoon the sloppy joe mixture onto hamburger buns. 
• Serve warm.

Bourbon BBQ Cheeseburger Meatball Subs

A fun twist on the classic meatball sub with bourbon BBQ sauce, bacon, and cheeseburger flavors.  This recipe came from Facebook and was originally posted by Grandma's Cooking Recipes.  Serve with a side of fries or chips.

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated cheddar cheese
• 1 egg
• 1/4 cup bourbon BBQ sauce
• 6 slices cooked bacon, crumbled
• 4 sub rolls
• Salt and pepper to taste

Directions:

• Preheat oven to 375°F (190°C).
• Mix ground beef, breadcrumbs, cheddar cheese, egg, salt, and pepper.
• Form into meatballs and bake for 15 minutes.
• Drizzle meatballs with bourbon BBQ sauce and bake for another 5 minutes.
• Serve on sub rolls, topped with crumbled bacon.
• Note: Add pickles or onions for extra flavor.

Shrimp & Steak Fried Rice

When I was a kid, Chinese food was a rare thing in our house.  My father did not like it and now it is one of his preferred meals out.  My wife and I do a lot of variations of fried rice, so this just adds to the options.

This was found on Facebook and originally comes from Home Made Recipes.

Ingredients:

• 1 ribeye, cut into bite-sized pieces
• 12-15 raw shrimp, tail off and deveined
• 4 cups day-old cold cooked rice
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 3 green onions, sliced
• 3 eggs, lightly beaten
• 3 cloves garlic, minced
• 5 tbsp soy sauce, divided
• 1 tbsp sugar
• 1 tbsp brown sugar, divided
• 4 tbsp oil, divided

Directions:

• Add 1 tbsp soy sauce and 1/2 tbsp brown sugar to the steak.
• Put aside.
• Add 1 tbsp soy sauce and 1/2 tbsp brown sugar to the shrimp.
• Put aside.
• In a large wok or skillet over medium-high heat, add 2 tbsp oil and cook steak for 1 minute per side until browned.
• Remove from the pan.
• Add shrimp to the same pan and cook on each side for about 2-3 minutes until they form a nice C shape.
• Remove from the pan.
• Add the remaining oil to the pan.
• Add carrots and onions, cooking for 3-4 minutes.
• Add garlic and cook for 1 minute.
• Scoot the mixture to one side of the pan.
• On the empty side of the pan, add the beaten eggs and scramble them.
• Once the eggs are cooked, add in the day-old cold rice.
• Use a spatula to break up the rice and add in the remaining soy sauce and sugar.
• Return the shrimp and steak to the pan, then add the green onions.
• Stir everything together and enjoy.

Turkey Vegetable Soup

On December 15th, our social committee is offering a turkey soup supper.  So I needed a turkey soup recipe.  I already had a turkey and wild rice recipe here but my wife said that turkey vegetable would be better.  

I found this recipe via google search and it comes from food fanatic.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion (peeled and diced)
• 1 large carrot (peeled and chopped)
• 2 stalks celery (chopped)
• 6 cups turkey broth (chicken can be substituted)
• 1 large potato (peeled and chopped)
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 3 cups turkey 
• 1 bag frozen mixed vegetables
• salt and pepper to taste

Directions:

• In a large sauce pan, heat the olive oil on medium high heat. 
• Add the onions, carrots and celery.
• Sauté on medium heat for a few minutes or until vegetables are wilted.
• Add broth and potatoes to the pot. 
• Bring to a simmer and reduce heat to low.
• Add thyme, tomato paste and turkey. 
• Cover with lid and simmer for 15 minutes.
• Add frozen vegetables and cook another 10 minutes or until vegetables are tender.
• Season with salt and pepper to taste.

Bacon Macaroni Cheeseburger Tacos

While I have made cheeseburger macaroni, I would have never thought of putting it in taco form.  These recipe is from Facebook and originally from Crenn Recipes. 

Ingredients:

• 1 lb ground beef
• 1/2 cup macaroni and cheese, prepared
• 6 small taco shells
• 6 slices bacon, crumbled
• 1 cup shredded cheddar cheese
• Lettuce, chopped

* I would also add chopped tomato, but I like tomatoes *

Directions:

• Brown the ground beef and season with salt and pepper. 
• Drain and set aside.
• Spoon the macaroni and cheese into the taco shells, followed by a portion of the seasoned beef, crumbled bacon, and shredded cheddar.
• Top with chopped lettuce.
• Serve immediately for a fun, fusion-inspired taco night.

Slow Cooker Pineapple Pork Loin

This recipe jumped out at me because I have a pork loin in the freezer.  It comes from Facebook and is originally from the Recipes Made Easy Page.  Definitely an excellent Sunday supper.

Ingredients:

• 2-3 pounds pork loin
• 1 can (20 oz) crushed pineapple with juice
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon ground ginger
• Salt and pepper, to taste 
• Optional: Fresh cilantro or parsley for garnish.

Directions:

• Rub the pork loin with salt and pepper on all sides. 
• Place it in the slow cooker.
• In a small bowl, combine the crushed pineapple (with juice), brown sugar, soy sauce, minced garlic, Dijon mustard, and ground ginger. 
• Stir until well mixed.
• Pour the pineapple mixture over the pork loin in the slow cooker, making sure the pork is well coated with the sauce.
• Cover the slow cooker and cook on low for 6-8 hours or high for 4-5 hours, until the pork is tender and cooked through.
• Once done, remove the pork loin from the slow cooker and let it rest for 10 minutes before slicing.
• Spoon the pineapple sauce from the slow cooker over the sliced pork. 
• Garnish with fresh cilantro or parsley if desired. 
• Serve with rice or vegetables for a complete meal!