Maple Bacon Pancake Bites

 

Ingredients

3 C all-purpose flour

1/4 C sugar

1/2 tsp salt

1 tbsp baking powder

2 1/2 C milk

1 tbsp white vinegar

2 tsp. vanilla extract 

2 eggs

1/2 stick butter, melted

Icing:

1/2 C cream cheese, softened

1 C confectioners sugar

1/4 C Real maple syrup

pinch of salt

Topping:

1 lb bacon, cooked crisp and finely chopped

real maple syrup

Directions

1) Preheat oven to 425 degrees. 

2) In a large bowl combine the flour, sugar, 1/2 tsp salt, and baking powder. Mix and set aside.

3) In a small bowl, combine the milk and vinegar. Stir and let sit for 1 minute. Whisk in the vanilla, eggs, and butter. 

4) Pour the wet ingredients into the dry ingredients and mix well. 

5) Grease or spray two mini muffin baking pans. Fill cups 2/3 full.

6) Bake for 9-12 minutes or until lightly golden brown on top.

7) While the muffins are baking, in a small bowl, whisk the cream cheese, sugar, and maple syrup until nice and smooth. 

8) Once the muffins are cool enough to handle, dip the tops into the icing and then the chopped bacon. Serve warm with additional real maple syrup. Enjoy!

Prep: 10 minutes

Cook: 12 minutes

Total: 22 minutes

Makes: 48 mini muffins

Brown Sugar Bourbon Crockpot Chicken

 

Ingredients

1 (2 lbs) boneless skinless chicken breasts

1 packet McCormick Grill Mates brown sugar bourbon marinade

Directions

1) Place chicken breasts in the bottom of your crock pot. Follow the directions on the back of the marinade packet and whisk together the ingredients. 

2) Pour all the marinade over the chicken. Cook on high for 4-6 hours or until chicken starts to fall apart. 

3) Remove chicken breasts from the crock pot and discard the remaining sauce. Serve with your desired side dishes. 

Prep: 5 minutes

Cook: 6 hours

Total: 6 hours 5 minutes

Serves: 4

Stuffed Cheeseburger Loaf

 

Ingredients 

1 can refrigerated french bread (11 oz) 

1 lb lean (80%) ground beef

1 tsp Worcestershire sauce

1/4 tsp seasoned salt

2 slices American cheese , cut into small pieces

1/4 C pickle relish (optional) 

ketchup and mustard (optional) 

Directions

1) Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Place French bread on cookie sheet. Bake 23 to 25 minutes or until golden brown. 

2) Meanwhile, in 10-in nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in worcestershire sauce and seasoned salt. Use serrated knife to cut deep V-shape in top of french loaf. Remove V-shape piece of bread. Hollow out center of loaf with spoon. Spoon beef mixture into hollowed-out french loaf. Top with cheese pieces. Bake 3 to 5 minutes longer to melt cheese. 

3) Top with remaining ingredients. Cut into pieces to serve. 

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

Serves: 4

Garlic Butter Steak and Potatoes Skillet

 

Ingredients 

1 (1 1/2 lb) Flank Steak , sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak) 

1 1/2 lb baby yellow potatoes, quartered

1 tbsp olive oil 

3 tbsp butter, divided

5 cloves garlic, minced

1 tsp fresh thyme, chopped

1 tsp fresh rosemary, chopped

1 tsp fresh oregano, chopped

Fresh cracked pepper and salt

Crushed red chili pepper flakes (optional) 

Marinade:

1/3 C soy sauce (or coconut amino for paleo and gluten-free diets) 

1 tbsp olive oil

1 tbsp. Sriracha hot sauce

fresh cracked pepper

Directions

1) In a large bowl, combine the soy sauce, olive oil , pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook the potatoes. 

2) In a large skillet over medium-high heat, mix 1 tbsp olive oil and 1 tbsp butter. When butter is melted, add potato wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer sauteed potatoes to a plate and set aside. 

3) Keep the same skillet over medium heat and add remaining 2 tbsp butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute, until nicely browned -adjust time depending on how you like your steak. 

4) Right before the garlic butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add potatoes back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary. 

5) Remove from heat and serve immediately. Garnish with more crushed red pepper , fresh herbs and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes 

Serves: 4

You can precook the potatoes in boiling salted water for 8 minutes before browning them. This will accelerate the potatoes cooking time in the skillet and ensure a nice golden crust. 

Air Fryer French Toast Sticks

 

Ingredients 

2 large eggs

1/3 C heavy cream

1/3 C whole milk

3 tbsp granulated sugar

1/4 tsp. ground cinnamon

1/2 tsp. pure vanilla extract

kosher salt

6 thick slices of bread (white loaf or brioche, each slice cut into thirds)

maple syrup, for serving

Directions

1) Beat eggs, cream, milk, sugar, cinnamon, vanilla, and a pinch of salt in a large shallow baking dish. Add bread, turn to coat a few times. 

2) Arrange french toast in basket of air fryer, working in batches as necessary to not overcrowd basket. Set air fryer to 375 degrees and cook until golden, about 8 minutes, tossing halfway through. 

3) Serve toast warm, drizzled with maple syrup. 

Prep: 5 minutes

Cook: 35 minutes

Total: 40 minutes

Serves: 6

Meatball-Stuffed Garlic Bread

 

Ingredients

1 baguette

1 lb. ground beef

1/4 C bread crumbs

2 tbsp fresh parsley, chopped

1/2 tbsp. salt

1/2 tbsp pepper

1 egg

10 slices mozzarella cheese

marinara sauce

Garlic Butter:

3 tbsp butter, melted

3 cloves garlic, minced

2 tbsp fresh parsley, chopped

2 tbsp grated parmesan cheese

Directions

1) Preheat oven to 350 degrees.

2) In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt and pepper. 

3) Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs.

4) Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel. 

5) Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of two meatballs).

6) Hollow out the insides of the baguette pieces with a knife. 

7) Lay two slices of mozzarella on top of each other with a 1-inch overlap. Place two meatballs on the overlapping region, then fold the mozzarella tightly around the meatballs. 

8) Push the rolled meatballs and cheese into a baguette piece, 

9) Slice the stuffed baguette pieces into 1-inch slices, then place them tightly side by side on a baking sheet lined with foil. 

10) In a small bowl, mix together ingredients for garlic butter. 

11) Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices. 

12) Wrap the foil over the re-assembled baguette and bake for 15-20 minutes, until cheese is melted and the top is starting to brown. 

13) Remove the foil and serve with marinara sauce. Enjoy!

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

Serves: 4