2 tubes crescent dinner rolls, such as Pillsbury (8 oz. each)
8 mozzarella cheese sticks
2 Tbsp. unsalted butter, melted
1/2 tsp. garlic salt
1/4 tsp. dried oregano
1 cup purchased marinara sauce, warmed
Preheat your oven to 425 degrees. Take a baking sheet and line it with parchment paper.
Take a sauté pan out and set it over medium-high heat. Add the chuck to the pan, breaking it up and stirring it around until it’s fully cooked. Drain any grease that may have accumulated in the pan, keeping the meat in the pan. Toss the garlic and Italian seasoning in, stirring constantly for a minute. Pour the tomato sauce in, stirring to combine. Let the sauce simmer for 3 minutes or until it gets bubbly.
Take the crescent roll dough and divide it into 8 rectangles, pinching the seams together. Put 2 tablespoons of the chuck mixture along the long side of each rectangle, topping the chuck with a cheese stick. Roll the dough up so the filling’s enclosed. Pinch the seams closed and put the roll-ups on the lined baking sheet, seam side down.
Take a small bowl and mix the butter, garlic salt and oregano together in it. Brush the butter mixture over the roll-ups. Place the baking sheet in the oven for 10-12 minutes or until the roll-ups look golden brown. Serve with the marinara sauce on the side.
This picture doesn’t properly convey just how ooey, gooey, melty and stretchy the cheese got in this. This is a great snack to enjoy !
1/2 cup hot sauce (such as Frank’s Red Hot) (I used Frank’s Red Hot original)
3 Tbsp. unsalted butter
1 lb. boneless , skinless chicken breasts, cut into 1-inch pieces (I used chicken tenders)
1 cup panko bread crumbs
1/2 cup grated Parmesan (I grated the cheese on the small holes of the grater)
1 tsp. each black pepper and garlic powder
1/4 tsp. cayenne pepper
Ranch dressing and celery sticks
Preheat your oven to 450 degrees. Take a baking sheet and spray the inside of it with nonstick spray (I lined the baking sheet with aluminum foil and used nonstick spray on the foil).
Take a saucepan and add the hot and butter to i, setting the saucepan over medium heat. Once the butter’s melted, take the saucepan off the heat and stir in the chicken, making sure all the pieces are coated.
Take a shallow dish and mix the panko, Parmesan, black pepper, garlic powder and cayenne together in it. Take the chicken out of the hot sauce, letting the excess drip off (I may have gotten impatient and tried to shake it off.) Drop the chicken into the panko mixture, pressing the mixture onto the chicken so it stays on. Place the chicken nuggets on the sprayed baking sheet. Once all the chicken nuggets are on the sheet, spray the tops of the chicken nuggets with nonstick spray.
Place the nuggets in the oven to cook for 10 minutes, flipping them over, then cooking them for another 10 mines.
This is supposed to serve 4 but it tastes so da*n good that you’ll want to eat the whole batch yourself ! The nuggets have a little crispy crunch to their coating but the flavor is what makes you never want to stop eating this. You can definitely taste the Parmesan but you still get this nice level of heat as well. The spiciness does build a little the more you eat it never overwhelming . Because I like the level of heat in this, I never bothered using the ranch to temper the spiness.
This recipe came from Cuisine At Home.
I wasn’t paid in any form to promote Frank’s Red Hot original) or Cuisine At Home.
1 (16-ounce) package uncooked penne pasta (or any shape) (I used penne pasta)
2 boneless, skinless chicken breast halves
Montreal chicken seasoning (optional) (I used it)
Salt and ground black pepper (I used kosher salt and freshly ground black pepper)
1 (7-ounce) container refrigerated basil pesto (I used Buitoni pesto with basil)
1 cup finely shredded Parmesan cheese
Cook the pasta to al dente based off the directions on the package they came in. Drain the pasta and transfer to a large mixing bowl.
Season the chicken breasts with salt, pepper and the Montreal chicken seasoning (if you’re using the Montreal seasoning). Place the chicken in a hot nonstick skillet* and cook for 8 to 12 minutes or until the chicken is fully cooked (they recommend 170 degrees), flipping halfway through. Take the chicken out of the skillet and place it on a cutting board, slicing it into thin pieces.
Add the peso, chicken and parmesan to the bowl with the pasta, tossing to combine. Serve immediately.
*I know the skillet is nonstick, but I still poured a tablespoon of vegetable oil into the skillet to get hot before the chicken went in and then I poured another tablespoon of oil in after I flipped the chicken.
This was a fairly easy dish to put together ! You taste the pesto first and foremost but you can taste the Parmesan cheese in the background. The chicken helps this feel like a complete meal. My dad thought this tasted so good that he came back for seconds !
This recipe came from MixingBowl.
I wasn’t paid in any form to promote Buitoni or MixingBowl.
10 uncooked bratwurst links (we used Johnsonville Brats Original)
3 bottles (12 oz. each) light beer or nonalcoholic beer (we used Michelob Ultra Pure Gold)
1 large sweet onion, sliced (we thinly sliced the onion)
1 can (14 oz.) sauerkraut, rinsed and well-drained
3/4 cup mayonnaise
1/4 cup chili sauce
2 Tbsp. ketchup
1 Tbsp. finely chopped onion (we used a yellow onion)
2 tsp. sweet pickle relish
1 garlic clove, minced
1/8 tsp. pepper
10 hoagie buns, split
10 slices Swiss cheese
In batches, brown your bratwurst in a large skillet (we browned 5 of the links at a time). Add the beer, sliced onion and sauerkraut to a 5-qt. slow cooker (we used a 6-qt. slow cooker), stirring to combine. Place the browned bratwurst in the slow cooker, putting the lid on and cooking for 7-9 hours on LOW or until the sausages are fully cooked (our bratwurst were fully cooked when we checked them at the 7 hour mark).
Preheat your oven to 350 degrees. Take a small mixing bowl out and add the following ingredients to it, stirring to combine: mayonnaise, chili sauce, ketchup, chopped onion, relish, garlic and pepper. Spread the mayonnaise mixture over the cut sides of the buns, adding the cheese on next followed by the bratwurst and the sauerkraut mixture (we used a slotted spoon to get the sauerkraut mixture without all the liquid). Place the buns on an ungreased baking sheet (we lined our baking sheet with aluminum foil before placing the buns on it). Stick the sheet in the oven for 8-10 minutes or until the cheese has melted (our cheese melted by the 8 minute mark).
*We poured a tablespoon of vegetable oil into a large cast-iron skillet, letting the oil get hot before adding in the bratwurst to get browned.
This was a tasty bratwurst ! You definitely taste the Swiss cheese and the bratwurst but we didn’t taste the sauce and sauerkraut mixture much. The cheese is ooey gooey, the bratwurst is nice and juicy, it just made us want to keep coming back fr more ! If you’re looking for something to serve on a game day, this would be a great handheld dish to enjoy !
This recipe came from Taste Of Home.
We weren’t paid in any form to promote Johnsonville, Michelob or Taste Of Home.
2 teaspoons ground black pepper, divided (we used freshly ground black pepper)
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups whole milk
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
1 1/2 cups shredded whole-milk mozzarella cheese*
1 (16-ounce package cavatappi pasta, cooked according to package directions
2 tablespoons panko (Japanese bread crumbs)
1/4 cup grated Parmesan cheese
Garish: fresh rosemary
Preheat your oven to 375 degrees.
Take a 12-inch cast-iron skillet and pour 1 tablespoon of oil in, setting the skillet over medium-high heat. Once the oil’s hot, toss the onion in, stirring it now and then for around 5 minutes or until the onion looks lightly browned. Take the onions out of the skillet and put them on a plate for the time being. Pour the remaining oil into the skillet. Season the pork chops with 1/2 teaspoon salt** and 1/2 teaspoon pepper**, adding them to the skillet so they can get browned (about 3 minutes per side). Take the pork chops out and put them on a plate (not the one with onion on it).
Add the butter into the skillet, turning the heat down to medium. Once the butter’s melted, put the flour in the skillet, stirring constantly for 1 minute (we slowly whisked the flour in and then stirred for a minute). Whisk in the following ingredients: milk, sage, rosemary, and the remaining 1 1/2 teaspoons each of salt and pepper. Turn the heat up to medium-high and wait for boiling to occur, stirring constantly during that time. Once boiling, turn the heat down to medium-low. Whisk constantly for 2 minutes or until the sauce has thickened, taking the skillet off the heat once it has.
Add the mozzarella into the sauce, stirring until melted. Put the pasta in the skillet, tossing to get all of it coated in the cheese sauce. Put the pork chops on top of the mac and cheese, overlapping them a little. Sprinkle on the onion, bread crumbs and Parmesan.
Place the skillet in the oven for 25 minutes or until the pork chops are tender and fully cooked. Garnish with the rosemary and you’re ready to dig in !
*The only whole-milk mozzarella we could find in our town was a 16 oz. package of fresh whole-milk mozzarella from Belgioioso. It was a hot mess trying to grate it, we had all kinds of pieces breaking off while grating but we were able to get the 1 1/2 cups of shredded cheese from that one package and we enjoyed just snacking on all the broken off pieces.
**1/2 teaspoon each of salt and pepper just didn’t seem like enough to season the pork chops with so we added extra salt and pepper on so that both sides of the pork chops seemed properly seasoned.
The pork chops tasted so good that we actually considered gnawing on the bone just to get to every last bit of meat ! The pork chops are great but the macaroni and cheese is freaking awesome ! The cheese was ooey gooey and you could taste the sage but it wasn’t overpowering. The chopped onions tasted good with the pork chops and the macaroni and cheese. The rosemary garnish helped the flavor of rosemary come through a little more and it added some more color to the meal. This is a fantastic 2-for-1 comfort food dish that we hope you love as much as we did !
Recipe source unknown.
We weren’t paid in any form to mention Belgioioso.
2 cups shredded cooked chicken (we used breast meat)
8 oz. (2 cups) shredded hot pepper cheese or Monterey Jack cheese (we used Pepper Jack cheese)
1/2 cup chopped green onions
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
12 (6-inch) soft corn tortillas, warmed
Take 1 cup of the tomatillo salsa and spread it out over the bottom of a 13 x 9-inch baking dish. Preheat your oven to 350 degrees.
Add the following ingredients to a large mixing bowl, stirring to combine: chicken, 1 cup of cheese, 1 cup of the tomatillo salsa, green onions, cumin, chili powder, and salt. Take 2 heaping tablespoons of the chicken mixture and place it down the center of a tortilla, rolling the tortilla up and placing it in the baking dish afterwards. Repeat with remaining tortillas. Once all your rolled-up tortillas are in the baking dish, spread 1/2 cup of the salsa over them, putting a cover on the baking dish before it gets placed in the oven.
Cook for 30 to 35 minutes in the oven or until the enchiladas are heated throughout. Take the baking dish out long enough to add on the rest of the salsa and cheese, placing it back in the oven for an extra 2 to 3 minutes or until the cheese has melted.
We really enjoyed eating this. We would suggest keeping all the seeds in the serranos for the salsa though ’cause we didn’t get the heat nearly as much in the enchiladas as we did when we were just eating the salsa with chips. You do still get the brightness of the salsa though. Combine that with the cheese and meaty filling, you have a delicious dish. These enchiladas are pretty easy to make and depending on the amount of people you’re serving, could last you two days or more !