Saturday, March 24, 2012

Cheesy Bacon Potato Bites

This recipe was adapted from a combination of my personal potato skin recipe and a recipe from for something called cheese and bacon potato rounds. I had been making potato skins for awhile, but carving out the centers of potatoes and keeping them in tact made for a long, complicated task. And, although they were good, I didn't make them often due to all the work. These taste nearly exactly the same. They contain all the same ingredients, but are just on potato slices instead of skins. And, since the slices contain skin around the outside, you still get that taste too, but without all the hassle. These were so much easier, but turned out great. I will be making them this way from now on!

Cheesy Bacon Potato Bites

4 medium sized potatoes (more oval shaped than round)
2 Tablespoons butter or margarine, melted
6-8 strips of bacon, cooked and crumbled
6 green onions, chopped
8 oz. shredded cheddar cheese
Onion powder

Slice potatoes into roughly ¼ to ½ inch slices.  Place on a baking sheet. Brush potato slices with melted butter. Bake at 425 degrees for about 35 minutes.
Remove from oven. Sprinkle each potato slice with shredded cheese, then a little dusting of onion powder. Then, sprinkle on crumbled bacon and green onions until evenly distributed over all the potato slices. Return to oven and bake about 10 minutes or until cheese is well melted, and then serve.

This will make about 25 potato bites, give or take a little depending on how big the potatoes are that you use. If you use potatoes that are large baking sized, you may need to increase the amounts of the other ingredients a bit so the toppings will cover them.
I like to serve these with a simple sour cream/ salsa dipping sauce. It is very simple. You just mix I cup of sour cream with one cup of salsa. It tastes amazing with these.

Tuesday, March 13, 2012

Barbecued Meatballs

Barbecued Meatballs

1.5 lbs. ground beef or chuck
1 cup fresh bread crumbs (I grind up bread in the blender)
1 egg
1/3 cup milk
½ tsp. salt
½ tsp. pepper
1 tsp garlic powder
2 Tbsp. minced onions

Mix above ingredients in a large bowl with hands. Roll into small balls. Place on a baking sheet lined with foil, and bake at 350 for 25-20 minutes.

1 bottle of barbecue sauce
¼ cup brown sugar
¼ cup soy sauce
½ cup white or cider vinegar

Mix all ingredients in a saucepan, and cook medium to low heat until heated through.

Oven directions
When meatballs are finished cooking, remove from baking sheet and transfer to 9x13 baking dish. Pour sauce over top of meatballs. Return to oven for 20 more minutes. Remove and serve.

Slow Cooker directions
When meatballs are finished cooking, remove from baking sheet and transfer to slow cooker. Pour sauce over meatballs. Cook on low 2-3 hours and serve. 

Notes: This recipe makes only about 20-25 meatballs. If making for a party, it is a good idea to double the recipe or there will probably not be enough. I usually double it for any event I bring them too, and they are still usually completely gone.

You can also use the same recipe for the meatballs and just not make the barbecue sauce and serve them with marinara sauce instead. They are great this way with pasta or on a meatball sub sandwich.  When I do this, though, I usually add 1-2 teaspoons of Italian seasoning into the meatballs when I make them.

Sunday, March 4, 2012

Spicy Chicken Taco Chili

I found a recipe similar to this recently, and I decided to tweak it and make it the way I thought it would be best. I tried it today and it turned out great. It looks like it will probably freeze well too, which is good for me because with it being just my husband and me, we can't always finish off a full pot of soup even with both eating leftovers. So, I like to freeze leftovers from something easy to grab for a packed lunch, or a quick dinner when I am not feeling like cooking.

Spicy Chicken Taco Chili
(Slow Cooker)

1 onion, chopped
1 green bell pepper, chopped
1 (16-oz) can black beans, drained
1 (16-oz) can kidney beans, drained
2  (16 oz) cans tomato sauce
1 (10 oz) can corn
2 (10 oz) cans diced tomatoes with green chilies
1 packet or 2 Tbsp taco seasoning
1 tbsp ground cumin
1 tbsp chili powder
3 boneless skinless chicken breasts

Combine beans, onion, pepper, corn, tomato sauce, diced tomatoes, cumin, chili powder and taco seasoning in a slow cooker. Add whole chicken breasts and cover. Cook on low for 8-10 hours or on high for 5-6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.