Bacon-Wrapped Steak Stuffed Jalapenos Recipe

Ingredients

  • 8 jalapenos, washed, cut in half add inside scrapped clean
  • 1/4 to 1/3 pound chuck eye steak (or your choice cut), cut into 8 strips
  • 8 slices thin cut bacon, cut in half
  • 3 ounces cream cheese at room temperature, cut into 8 pieces
  • ground black pepper to taste

Instructions

  1. Cut jalapenos lengthwise, using a spoon clean out seeds.
  2. Cut steak against the grain into 8 strips slightly smaller than the jalapeno.
  3. Spoon the cream cheese into the pepper
  4. Add the un-cooked steak to the pepper and wrap the bacon around the jalapeno trying not to overlap the pepper. Secure with a toothpick if necessary.
  5. Add pepper to taste.
  6. Refrigerate at least 30 minutes.
  7. Preheat grill or skillet to medium heat or abuot 300 degrees.
  8. Rotate pepper to cook on all sides.
  9. Cook until bacon is crisp.
  10. Serve hot or at room temperature.

Hillbilly Fries Recipe

INGREDIENTS:

  • 1 package frozen French fries
  • 8 strips of bacon (cooked until crispy and crumbled)
  • 2 cups shredded cheddar cheese
  • 4 green onions (chopped)

Country gravy

  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

INSTRUCTIONS:

  1. Cook the French fries according to package directions in the oven according to package directions.
  2. In a large deep skillet melt the butter over medium heat. Whisk in the flour and cook stirring constantly until the flour is golden brown. Stir in the milk, a little at a time, and cook while whisking until the mixture has thickened. Stir in salt and pepper.
  3. Once the fries have finished cooking, remove them from the oven. Top them with country gravy, cheddar cheese and bacon. Return to the oven and cook until the cheese has melted. Top with green onions for serving.

Sriracha Hummus Chicken Wings Recipe

Ingredients

  • 1/2 cup hummus (such as Sabra Classic hummus)
  • 1/4 cup sriracha
  • 1 lime, juiced
  • 1 teaspoon kosher salt
  • 2lbs chicken wings (assorted drumettes and flats)
  • Sabra Farmer’s Ranch Greek Yogurt Dip for dipping (optional)

Instructions

  1. Combine the hummus, sriracha, lime juice and salt in a medium bowl and mix well.
  2. Toss in the chicken wings and coat evenly with the mixture.
  3. Heat your oven to 425 degrees and line a large rimmed baking sheet with foil.
  4. Lay the wings in an even layer and bake for 25-30 minutes or until the wings are cooked through and crispy.
  5. Transfer to a serving tray and serve with Sabra Famer’s Ranch Greek Yogurt Dip

Pulled Pork Loaded Fries Recipe

Ingredients

  • 6 large potatoes, cut into chunky chips/fries
  • 4 tablespoons vegetable oil
  • salt, to taste
  • 2 cups left-over pulled pork
  • 2 cups grated cheese of your choice (I used mozzarella and cheddar)
  • sliced fresh chili (optional)

Instructions

  1. Pre-heat the oven to 200°c.
  2. Place the chips in a large bowl and toss with the oil and salt.
  3. Spread onto a large baking sheet in a single layer and place in the oven.
  4. Allow the chips to bake for 50-60 minutes until they are golden brown and crisp (turn the chips approximately halfway through cooking).
  5. Remove the chips from the oven then top with the pulled pork, cheese and chillies.
  6. Place back in the oven and allow the pork to heat through and the cheese to melt (between 5-10 minutes).
  7. Remove and serve.

Buffalo Cheese Sticks Recipe

INGREDIENTS

  • 1 lb. packaged mozzarella cheese sticks (string cheese)
  • 3 c. bread crumbs
  • 2 c. flour
  • 2 c. Red Hot Sauce
  • blue cheese dressing for dipping

INSTRUCTIONS

  1. Preheat oven to 350 Degrees and spray a baking sheet with non stick oil.
  2. Unwrap the mozzarella sticks. Roll the mozzarella sticks in the flour, then the hot sauce, and finally the bread crumbs. Place on the prepared baking sheet and bake for 10-12 minutes. Allow to cool for 2-3 minutes before serving.

Jalapeno Popper Mac and Cheese Recipe

Ingredients

  • 3-4 slices bacon diced
  • 1/2 cup Jalapeños diced
  • 3 cups broth chicken or vegetable
  • 2 cups skim milk
  • 1 (16 oz) box medium pasta shells uncooked
  • 1 teaspoon salt more or less to taste
  • 1/4 teaspoon black pepper more or less to taste
  • 1 teaspoon garlic powder
  • 1/4 cup mayo room temperature
  • 1/4 cup Sour cream room temperature
  • 4 oz cream cheese room temperature
  • 4 oz shredded Sharp Cheddar Cheese room temperature

Instructions

  1. In a large stockpot, cook diced bacon and jalapeños together over medium heat, until bacon is cooked, about 5-7 minutes.
  2. Slowly whisk in broth.
  3. Stir in milk, shells, salt, pepper, and garlic powder.
  4. Over medium/medium high heat, bring mixture to a simmer and simmer for about 7-10 minutes or until noodles are al dente.
  5. Lower heat to low and stir in mayo, sour cream, cream cheese, and cheddar cheese.
  6. Serve immediately and enjoy!

Oven Baked Pulled Pork Sliders with Beer Cheese Sauce Recipe

INGREDIENTS:

for the beer cheese sauce:

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup mild ale beer
  • 1 cup shredded mild cheddar cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper

for the sliders: 

  • 6 slider pretzel buns
  • two 1 lbs Curly’s West Coast IPA Style Pulled Pork
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup unsalted butter
  • 3 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Sesame seeds, for garnish

INSTRUCTIONS:

for the beer cheese sauce:

  1. In a medium saucepan preheated to medium heat, melt the butter. Add the flour and begin to whisk creating a roux. Once the flour has been cooked out about two minutes, gradually pour in the milk and beer. Keep stirring until thickened about five minutes. Remove saucepan from the heat and stir in cheese, salt, and pepper.

for the sliders: 

  1. Preheat an oven to 375 degrees. Spray a baking sheet with non-stick cooking spray and set aside.
  2. In a small saucepan preheated to medium heat, melt the butter. Once the butter is melted stir in the Worcestershire sauce, garlic powder, and onion powder until well incorporated. Turn the heat to low until ready to garnish pretzel buns.
  3. In a large skillet preheated to medium high heat, remove Curly’s West Coast IPA Style Pulled Pork from the packaging and place into the skillet. Stir the pulled pork until heated through about five minutes and remove skillet from heat. Next, place six bottom pretzel buns on the baking sheet. Divide the pulled pork between the six pretzel buns. Spoon some of the beer cheese sauce over the of the pulled pork followed by a 1/4 cup mozzarella cheese on each slider. Place the remaining top bun over the pulled pork and cheese. Next, take some of the melted butter and using a pastry brush, brush the tops of the pretzel buns. Garnish with sesame seeds. Place the sliders into the oven for about 15 minutes or until the cheese has melted and the pretzel buns are toasted. Remove the sliders from the oven and serve immediately.

A Heineken-Owned Brewery Has Made Marijuana-Infused Beer

You can now buy a marijuana-infused beer called Supercritical, made by Lagunitas Brewing Company, a Heineken-owned brewery based in California. But despite what you might assume, the beer won’t get you high, instead, the weed works to give the beverage a subtle but distinctive flavor.

To ensure even non-smokers can enjoy the drink, Lagunitas worked with vape cartridge company, CannaCraft, to separate the fragment compounds in marijuana, called terpenes, from the THC which gets you high.

Unfortunately, Supercritical is only available in select Californian bars.

Macaroni Cheese Stuffed Meatloaf Recipe

Ingredients

  • 1 ¼ lb. lean ground beef
  • 1 cup Italian seasoned breadcrumbs
  • 2 large eggs
  • ½ cup finely diced onion
  • 2 tsp garlic powder
  • 2 tsp dried parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ cup honey bbq sauce
  • 1 cup Bob Evans Macaroni and Cheese
  • 1 cup shredded mozzarella cheese
For the topping:
  • 1/3 cup ketchup
  • 2 tbsp brown sugar
  • 1 ½ tbsp yellow mustard

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with tinfoil and lightly spray with non-stick spray then set aside.
  2. Combine the lean ground beef, breadcrumbs, eggs, onion, garlic powder, parsley, salt, pepper and honey bbq sauce in a large bowl, kneading the mixture until fully combined.
  3. Take half of the meat mixture and shape it into about an 8”x4” loaf in the center of the casserole dish. Gently press down in the center of the loaf, creating a small cavity in the middle, leaving the sides about 1 inch thick.
  4. In a separate bowl mix together the Bob Evans macaroni and cheese with the mozzarella cheese, then pour into the small cavity in the meat mixture. Use the remaining meat mixture to top the loaf, making sure to enclose the macaroni and cheese by pinching the sides closed.
  5. Bake for 40 minutes then remove from oven and increase temperature to 400 degrees.
  6. In a new small dish combine the topping ingredients and then pour/brush over the top of the meatloaf. Return to the oven for an additional 10 to 15 minutes, or until meatloaf is cooked through and topping is bubbly.
  7. Let meatloaf stand for at least 5 to 10 minutes before slicing and enjoying.

Homemade Potato Chips with Buffalo Ranch Dip Recipe

INGREDIENTS

  • 2 large baking potatoes
  • Salt
  • 5-6 cups of vegetable oil

Buffalo Ranch:

  • ½ cup sour cream
  • 2 Tbsp buttermilk
  • 1 Tbsp buffalo sauce (winger sauce)
  • 1 lg garlic clove
  • 1 Tbsp dill weed
  • Salt
  • Fresh cracked black pepper

INSTRUCTIONS

  1. Wash baking potatoes well.
  2. Using a mandoline slicer, slice potatoes on the thinnest setting. Don’t go too fast so that you get full potato slices. (Also, be very careful and watch your hands because the mandoline is sharp.)
  3. In a deep cooking pan (or in a fryer) start preheating oil to 350 degrees over medium to medium-high heat. Prepare a wire rack for cooked chips and cover it with a sheet of paper towel to soak up excess oil.
  4. Transfer potato slices into a large mixing bowl, be gentle so they don’t break. Fill the bowl with cold water. Gently stir the potato slices and drain off the cloudy water. Fill the bowl with cold water again, stir the potato slices and drain off the water. Repeat the rinse one more time. (Rinsing potatoes gets rid of excess starch.)
  5. Make sure to dry potato slices before adding them in the hot oil. To dry the potato slices: lay them between two paper towels in one single layer and pat dry.
  6. Fry dry potato slices until golden brown. Take them out with a metal clotted spatula onto the prepared wire rack. Sprinkle some salt on the chips.
  7. Repeat with remaining potato slices.
  8. To make the Buffalo Ranch dipping sauce, simply whisk all ingredients together until smooth.
  9. **Note: this makes about the same amount as a big bag of chips but feel free to double the recipe if serving a big crowd.**