Buffalo Mozzarella Sticks

With holiday parties coming up, more than likely you are looking for easy appetizer ideas. We recently went to an appetizer party where that’s all we ate, and these were a huge hit!

These mozzarella sticks have a zesty twist everyone will love! They are great paired with some homemade ranch or marinara sauce, or all on their own. They get even better as they cool down!

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Buffalo Mozzarella Sticks

Appetizer, Cheese, Comfort Foods, Dinner, Freezer, Fried, Non-Traditional, Sides

Ingredients

3 lbs Mozzarella cheese
15oz plain Breadcrumbs
3 tbs parmesan
2 tbs onion powder, divided
2 tbs garlic powder, divided
2 tbs Italian seasoning
4 cups flour
1 tbs black pepper
3 1.6 oz packets buffalo wings seasoning, divided
10 eggs
¼ cup buttermilk
¼ cup milk

Instructions

Cut cheese into 1 oz strips. Set aside.
Mix breadcrumbs, parmesan, 1 tbs onion powder, 1 tbs garlic powder, and Italian seasoning in a large bowl.
In a separate bow mix together flour, black pepper, 2 packs of buffalo seasoning, 1 tbs onion powder, and 1 tbs garlic powder.
In a third bowl, beat together eggs, milk, buttermilk, and 1 packet buffalo wings seasoning.
Dredge Mozzarella strips in egg mixture first, then flour, eggs again, and finally breadcrumbs. Place breaded cheese onto a pan lined with parchment paper. After breading all cheese, place pan in freezer for at least one hour. *
Preheat deep fryer to 375 degrees Fahrenheit. Fry frozen Mozzarella sticks for 3-5 minutes or until golden brown. Drain on cooling rack over a pan lined with paper towels.

Notes

* To store in freezer long term, place mozzarella sticks into an air tight container after original hour of freezing. Can be stored for up to 3 months. Fry as usual when ready to prepare.

What is your favorite appetizer to share (or not)? Let us know in the comments!

December 5, 2019December 5, 2019

Pork Strips

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Thanksgiving is great, but if you’re anything like me you can get sick of turkey leftovers pretty quickly.

Here to save the day is this twist on the classic chicken strips…made from pork!

Crispy and tender just like their poultry counterparts, these pork strips are great for dipping or on their own!

We made a bunch and are keeping them on hand in our freezer. They make for a quick dinner paired with mashed potatoes and a side of veggies!

These have a very subtle barbecue flavor, but are so simple to make! With a little planning on your part, you’ll give your family a meal they’ll beg for over and over!

Pork Strips

Comfort Foods, Dinner, Fried, Meals for a Crowd, Meat, Non-Traditional, Pork, Uncategorized

Pork Strips

Ingredients

1 1/2 lbs pork shoulder
1 cup and 1 splash whole milk, divided
2 tablespoons western BBQ seasoning, divided
4 eggs
2 cups flour
1/2 tablespoon black pepper

Instructions

Slice pork shoulder into 1 inch wide by 1/2 inch pieces. Tenderize meat strips and place in a container for marinating. Marinate meat in 1 cup milk and 1 tablespoon western BBQ seasoning for a minimum of 2 hours. For best results, marinate for 6 hours.
In a medium mixing bowl, combine eggs and a splash of whole milk, mixing until eggs are beaten and milk is completely mixed in. In a large bowl, mix together flour, 1 tablespoon western BBQ seasoning, and black pepper until fully combined. Prepare a pan with parchment paper.
Remove slices from marinade and shake off excess liquid. Dredge in flour mixture, then eggs, then flour again. Place breaded strips onto prepared pan, layering more parchment paper as needed.
Place pan into freezer to solidify breading for at least one hour. *
When ready to fry, preheat deep fryer to 375 degrees Fahrenheit. Place a maximum of 4 strips into the fryer at a time, frying for 5-7 minutes or until golden brown. Place on paper towels to drain excess oil.

Notes

* To store in freezer, remove strips from pan and place in a freezer safe bag. Good for up to 3 months. Follow frying instructions above when ready to eat.

August 26, 2019

Hawaiian Chicken Pizza

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Pizza night!

I love whipping up a ton of pizza dough and going to town with my family, making a bunch of new flavors each time!

I have been ruined for store bought dough. The one I make is super simple, and is crispy (which my wife loves) but not too thin. Topping it with cheeses and other toppings I grab on sale makes it a simple meal with lots of leftovers. Pair it with a salad, and you’ve got a complete meal!

We’ll be having a bunch of flavors coming out over the next little while, but today’s may continue a debate that has the internet on fire…

Does pineapple go on pizza?!

We say yes… (be sure to subscribe if you agree!)

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We added chicken and onion to this classic Hawaiian pizza to make it our own, and we were so surprised by how much of a difference it made! So yummy!!

Hawaiian Chicken Pizza

Chicken, Comfort Foods, Dinner, Italian, Meals for a Crowd, Meat, Non-Traditional, Pizza

Hawaiian Chicken Pizza

Ingredients

Pizza Dough

1 1/2 teaspoons active dry yeast
1 cup lukewarm water
3 1/4 cups flour
1 TBS + 1 tsp extra virgin olive oil
1/2 TBS salt

Toppings

14 oz to pizza sauce
3/4 lb mozzarella cheese, shredded
1/4 lb cheddar cheese, shredded
2 boneless skinless chicken thighs
1 TBS olive oil
Salt, Pepper, and Garlic Powder to taste
7 oz Canadian bacon
1 can pineapple chunks, drained
1/2 red onion, finely chopped

Instructions

Make the Dough

Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup of the lukewarm water. Dissolve in 10 minutes or less. Once fully dissolved, add in 1 cup of the flour and mix thoroughly.
Continuing to stir, gradually add 1 TBS of olive oil, salt, 1/4 cup of lukewarm water, and 1 additional cup of flour. As you add the last of the lukewarm water (up to 1/2 cup) and flour (up to 1 1/4 cups), add them in small amounts, working them in gradually to get the right consistency – soft, but not sticky. *
Take the dough out of the bowl and place onto a clean work surface. Pick up and slap down on the counter several times until it has stretched out to be about 10 inches long. Fold the dough over itself towards you, and then push away using the heel of your palm. Fold again and push again. Rotate the dough one quarter turn and repeat, slapping it down on the work surface and kneading. Repeat this procedure for up to 10 minutes or until the dough feels soft and silky. Pat the dough into a rounded shape.
Coat the inside of a large mixing bowl with 1 tsp olive oil. Place the dough in the bowl and cover the bowl with plastic wrap. Allow the dough to rest in a warm spot in the kitchen about 3 hours or until it has doubled in size.
Lightly coat pizza pan with olive oil. Divide the dough by 2. Wrap extra dough in plastic wrap and place in refrigerator if not using immediately. Using a rolling pin, roll dough out into a 14″ circle. Place dough onto pizza pan and pinch any holes in dough closed.

Making the Pizza

Chop chicken thighs into 1 inch slices. Place in skillet with 1 TBS olive oil, salt, pepper, and garlic powder to taste. Cook through. Set aside and allow to cool before handling.
Preheat oven to 450 degrees Fahrenheit. While preheating, place pineapple chunks on a baking sheet to remove excess liquid, for about 10 minutes.
Spread pizza sauce over prepped dough evenly to taste, leaving about 1 inch of dough exposed around edge. Top with mozzarella cheese and cheddar cheese, sprinkling evenly over sauce.
Top with Canadian bacon, chicken, prepped pineapple chunks, and onion.
Place pizza in preheated oven. Bake for 15 minutes, then rotate the pan. Check again after 10-15 minutes. Cheese should be melted and the dough should be crisp and all lift up with lifted by the edge.
Allow to cool for at least 5 minutes before slicing.

Notes

*Amount of additional flour and water will vary based on humidity and other factors.

* * Dough makes 2- 14″ round pizzas.

What is your favorite type of pizza? We have a ton of new recipes coming soon, but we’d love to hear your suggestions!

July 25, 2019

Easy Breakfast Burritos

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Breakfast is my wife’s favorite meal of the day. In her mind, the heartier the better! So sometimes I spoil her by breaking out the eggs and making some delicious breakfast burritos!

Burritos are super easy! Sure, you can go down the street and grab an easy fast food one early Saturday morning. However, they can be so cheap if you are willing to do a little work at home.

If you can scramble eggs you can make these easy burritos! They are also super versatile! Love something in your breakfast burrito you don’t see on our list? Add it!

We fill ours up with our Make Ahead Freezer Hash Browns, but you can always snag some at the store as well.

Easy Breakfast Burritos

Breakfast, Comfort Foods, Eggs, Meat, Mexican, Non-Traditional

Easy Breakfast Burritos

Ingredients

8 breakfast sausages
1 green bell pepper
10 eggs
Preferred egg seasonings
1/4 cup milk
6 cooked hashbrown patties (Use homemade ones from our recipe here)
6 10″ tortillas

Instructions

Cut the breakfast sausages into 1/2 inch pieces. In a large non-stick pan, cook sausage until done. Remove and set aside, leaving grease in pan.
Cube the bell pepper. Place pepper in hot sausage grease, cooking until almost tender. Lower the heat.
In a large bowl, beat eggs. Season beaten eggs as preferred (we keep it classic with salt and pepper) and add milk. Stir to combine.
Place sausage back in pan with the pepper, and then add the beaten eggs. Scramble until eggs are firm. Set aside.
Warm tortillas either in a pan or by layering them and paper towels on a microwave safe plate and microwaving for 15 seconds.
Divide egg mixture between 6 tortillas. Place hash browns on egg mixture. Fold burritos. Serve hot.

Made these delicious burritos yourself? Tell us about it in the comments!

Or let us know your favorite breakfast food and we’ll write a post about it!

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June 13, 2019June 13, 2019

Crispy Chicken Taco Salad

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Mark this down as one of my biggest kitchen wins!

Taco salad is a staple in our house. Its easy to throw together and relatively cheap. You can customize it to fit your tastes and if you’re missing an ingredient or two its not the end of the world.

However, this week we made one of my wife’s new favorites. We’ve combined crispy, zesty fried chicken with our traditional taco salad mix ins. Add a bit of our Tomatillo Salad Dressing on top and BOOM! This hearty salad keeps you full for hours without making you feel heavy.

The secret to the extra crunchy chicken is crushed cornflakes. This is the first time I’ve breaded anything with them, and I must admit I liked it more than I thought. You can’t taste the cornflakes and it gives them an extra crispy texture we all love!

Crispy Chicken Taco Salad

Chicken, Dinner, Fried, Meals for a Crowd, Mexican, Non-Traditional, Salad, Sauce, Summer

Crispy Chicken Taco Salad

Ingredients

For the Chicken

2 lbs boneless skinless chicken thighs
1 cup buttermilk
8 cups crushed cornflakes
4 cups flour
1/2 cup garlic powder
1/2 cup onion powder
3/4 cup taco seasoning
1/2 cup black pepper
10 eggs
1/4 cup of milk

For the Salad

1 head of lettuce
2 orange bell peppers
1 red bell pepper
1 large tomato
1 can black beans
1 can corn
Tomatillo Salad Dressing

Instructions

Slice the chicken thighs into 2-3 thin strips each.
Place chicken and buttermilk in large ziplock bag or bowl. Remove as much air as possible, and place in the fridge. Marinate for at least 2 hours. You can keep it in the fridge for up to 24 hours.
In a large bowl, combine flour, garlic powder, onion powder, taco seasoning, and pepper. In a shallow dish, beat eggs and milk together. Place cornflakes in a third bowl or dish.
To bread chicken, shake buttermilk off each piece and then dredge in flour mixture. Shake off excess flour and dredge in egg mixture. Dredge in flour and eggs again, then bread in crushed corn flakes.
Place breaded chicken on baking sheet lined with parchment paper. As pan fills, layer more parchment paper and chicken as needed. Place baking sheet in freezer for at least 2 hours, allowing breading to adhere to chicken.**
Preheat deep fryer to 375 degrees Fahrenheit. Place chicken in oil and fry for 3-4 minutes or until golden brown. Place on pan lined with paper towels to drain excess oil.
Chop up lettuce, bell peppers, and tomato. Drain and rinse black beans. Drain corn. Toss veggies in a large bowl.
Slice the chicken into bite size strips. Place chicken on top of salad and serve with Tomatillo Dressing.

Notes

**You can freeze the chicken to keep on hand. After chicken is fully frozen, place pieces in an air tight container and place back into the freezer. Cook as described above. Chicken can be kept in the freezer for up to 3 months.

Made this recipe and loved it as much as we did? Let us know! We’d love to hear from you!

June 7, 2019

White Meat Burgers

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Grilling is one of my favorite things – being out in the open air with the smell of food wafting around you while your family hangs out in the shade nearby (I live with a couple of vampires). There are not many things better.

What is not great is when you have to pay high hamburger prices to make up delicious juicy burgers – not to mention red meat is not exactly the best for you. Our family usually doesn’t buy hamburger, and have actually lost a lot of our taste for it. (Don’t get me wrong, we still love a good burger!) So when I grill, I mix it up by grinding our own burger and making it out of a combination of pork and chicken.

These burgers come with all the hearty, juicy flavor you expect from a burger without making you feel heavy. Not to mention its much easier on the wallet.

We recently made this for a family party and everyone loved them! Even though they are half pound burgers(!), almost everyone had a second one.

We grind our own meat, but you can always get ground meat from the grocery store. We do highly recommend grinding your own meat. You can save a lot of money and the grind is always fresh!

White Meat Burgers

Barbecue, Chicken, Comfort Foods, Dinner, Meals for a Crowd, Meat, Non-Traditional, Pork, Summer

White Meat Burgers

Ingredients

4 pounds ground pork
2 pounds ground chicken dark meat
1/2 pound ground chicken skin
1/2 cup onion powder
1/4 cup garlic powder
Salt to taste
Minced garlic to taste
Red pepper flakes to taste

Instructions

In a large bowl, combine pork, chicken, and skin with your hands, blending well.
Add seasonings and mix with hands.
Using a burger press or your hand measure out desired size patties and make them as round as possible. This recipe yields 13 half pounders or 26 quarter pounders.
Using your thumb, lightly depress center of eat patty.
Allow patties to rest in the fridge from one hour to overnight.
Heat grill to 425 degrees Fahrenheit.
Grill patties until cooked through. Cooking times will vary by grill – ours took 6 minutes on each side. Check temperature to determine when they are done. The USDA recommends meat to be cooked to 165 degrees Fahrenheit.
Remove from grill. Allow patties to rest for 5 minutes before serving.
Top with your favorite burger toppings!

March 9, 2019April 22, 2019

Air Fried Cheesy Spinach Ravioli

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My family are all big spinach fans! In salad, stewed, mixed with artichokes and cream cheese – you really can’t go wrong with this healthy and versatile veggie!

I recently started making my own ravioli, and wanted to mix it up a bit. I know what you are thinking – Spinach Ravioli has been done before. Not like this though.

I changed it up by keeping the spinach out of the filling – I put it in the dough!

Even our little guy, who is starting to question green foods we put on his plate, scarfed his down and begged for more!

Making them in the air fryer makes them healthier and faster! We love our Crux – we got it as a Christmas present from Lexi’s parents and we’ve used it so much! Here it is, and some other things you’ll need for this recipe.

Air Fried Cheesy Spinach Ravioli

Cheese, Italian, Non-Traditional, Pasta, Vegetarian

12-15

Air Fried Cheesy Spinach Ravioli

Ingredients

1 lb of spinach, stemmed
2 large eggs
3 cups of flour
1 lb mozzarella cheese
1 lb ricotta cheese
Egg wash (1 egg, 1 TBS water)
1/2 stick of butter
1/2 tsp garlic butter
1 cup of shredded Parmesan cheese

Instructions

In a pan, cook down the spinach. Allow to cool. Drain spinach, and lightly press to remove excess liquid from spinach.
Put the 1 1/2 cups of flour into a mixing bowl. Make a well in the center of the flour.
Crack eggs into the flour, pop yolks and mix flour into the eggs in the well using a fork. Then thoroughly combine mixture until you have formed a sticky dough. Gradually add small amounts of flour until the desired consistency. If dry and cracking, add small amounts of water until the desired consistency.
Heavily flour a flat work surface. Roll pasta out using a rolling pin to about 1/8” in thickness and to larger than 5×10”. Trim pasta into a 5×10” rectangle. Slice the rectangle into two sections – 2×10” and 3×10”. Take the 3×10” piece and roll it out longer, making it 3×12”.
In a large mixing bowl, mix together the mozzarella and ricotta. Using the 2×10” rectangle of pasta and starting 1” from the edges, begin adding 1TBS of cheese mixture about every 2”.
Brush the egg wash between each mound of cheese and along the edges of the pasta sheet. Carefully lift the 3×12” sheet of pasta and place over other pasta and cheese. Press down between each mound, making sure to seal.
Using a knife or ravioli cutter, cut in between each mound to create 2” pieces. To finish sealing pieces, use a fork or other crimping tool to push down along the edges of each piece.
Place ravioli on a baking sheet and put in the freezer for at least an hour. Put them into a freezer bag until you are ready to cook.
When you are ready to cook, preheat your air fryer. Lightly coat the ravioli with olive oil just before putting them in. Air fry for 6 minutes at 400 degrees.
Preheat oven to 450 degrees.
In a small bowl, microwave the butter for 30 seconds to melt. Mix in the garlic powder. Brush the garlic butter on the cooked ravioli. Sprinkle with Parmesan cheese.
Place on a baking sheet. Bake for just long enough to melt the cheese.

They are delicious on their own, but you can easily pair them with more garlic butter or an alfredo sauce!

March 6, 2019March 8, 2019

Smothered Stuffed Shells

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Though this recipe is not exactly traditional, I am nothing if a little extra.

The first meal I shared with my future-in-laws and family after mine and Lexi’s engagement, I made some homemade stuffed shells. So whenever I make stuffed shells I feel especially nostalgic and romantic.

When we were taking the pictures for this recipe, Alexis called these “the sloppy joe’s of Italian food”. Even though they aren’t the prettiest, they are so cheesy and delicious you can’t help but dig in!

We love using our non-stick lasagna pan. Its wider and longer than the 9×13 glass pan we used to do, meaning more food. We got ours at Ross for a killer deal, but this one on Amazon is a great buy!

Smothered Stuffed Shells

Cheese, Dinner, Italian, Non-Traditional, Pasta

Smothered Stuffed Shells

Ingredients

1 1/2 lbs ricotta cheese
1 1/2 lbs + 1/2 lbs mozzarella cheese
1 – 12oz box of jumbo shell pasta
64oz tomato sauce
2/3 cups of Italian seasoning
1/8 cup of garlic powder
1/8 cup of onion powder
1lb ground Italian sausage

Instructions

Fry ground Italian sausage. Drain and set aside.
Boil pasta for half of cook time mentioned on box. Drain, and carefully separate out 21 pieces without tears or holes. (Cook the entire box so you have enough pieces even if some break. You can freeze any extras to use later.)
In a medium bowl, mix tomato sauce and spices. In another bowl mix the ricotta cheese and 1 ½ lbs of mozzarella cheese.
Preheat oven to 375 degrees Fahrenheit.
Place a 1” layer of sauce on the bottom of your 10×14” lasagna pan.
How to stuff the shells: Using a spoon, fill each shell with cheese mixture. Then pinch noodle partially closed until edges of shells are about half an inch apart, but not touching. Scrape off excess cheese.
Place stuffed shells in three even rows of seven shells each. Sprinkle cooked ground meat over shells and sauce. Spoon remaining sauce over shells, and then sprinkle remaining 1/2lb of mozzarella cheese.
Loosely cover pan with tin foil. Place in the oven and bake covered for 30 minutes. Remove foil and bake again for 30 minutes or until cheese is melted and lightly brown around edges.

Don’t forget your green side salad and garlic bread!

March 3, 2019September 16, 2019

Pepper Jack Jalapeno Bread

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If you are like me, sometimes Cheddar Jalapeno bread is just not spicy enough. So I did a little experiment and added pepper jack instead of cheddar to my bread recipe.

And voila!

A spicy jalapeno bread with plenty of extra bite.

Pepper Jack Jalapeno Bread

Bread, Cheese, Jalapeno, Non-Traditional

Ingredients

1 3/4 cup luke-warm water
1/4 cup sugar
2 tsp active dry yeast
4 cups flour
1 tbs olive oil
2 tsp salt
2 cups shredded pepper jack cheese
3 jalapeno peppers, diced

Instructions

In a large mixing bowl, dissolve sugar and yeast into 1/4 cup of the warm water, taking only up to 10 minutes to do so. Add 2 cups of the flour, then gradually mix in 3/4 cups more water until sticky dough is formed.
Place dough on a lightly floured work surface. Knead for 10 minutes, pushing forward against the dough, folding in half, and rotating a quarter turn**. Dough should be elastic but not sticky. When you push your finger into it the surface should rebound a bit. **If you do not want to knead, you can put the dough in stand mixer with a dough hook until it looks like described above.
Lightly flour a large bowl. Place dough in bowl and cover with a damp towel. Leave to rise in a warm place until dough has doubled in size – about 2-3 hours.
Place two cups of flour onto a work surface. Place dough in the flour and begin kneading again, gradually adding 3/4 cups of water. Then add olive oil, salt, cheese, and peppers. Knead until ingredients are combined.
Add back to floured bowl and cover with damp towel, allowing to rise for another 2-3 hours or until dough has doubled in size.
Preheat oven to 450 degrees Fahrenheit. Lightly coat 2 loaf pans with olive oil.
Take dough out of bowl and slap it on your work surface several times. Divide dough in two and shape into loaf shapes. Place in pans.
Place pans in preheated oven. Bake for 12 minutes, then turn the heat down to 375 degrees. Continue baking for an additional 45.
When baking is finished, remove from pans and place on cooling racks. Allow to cool completely before slicing.

March 3, 2019September 16, 2019

Cheddar Jalapeno Bread

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Need a spicy twist to your homemade bread routine?

This loaf with its large chunks of jalapeno and cooling cheese is perfect toasted with some cream cheese or to spice up a sandwich.

Cheddar Jalapeno Bread

Bread, Cheese, Jalapeno, Non-Traditional

Cheddar Jalapeno Bread

Ingredients

1 3/4 cup luke-warm water
1/4 cup sugar
2 tsp active dry yeast
4 cups flour
1 tbs olive oil
2 tsp salt
2 cups shredded cheddar cheese
3 jalapeno peppers, diced

Instructions

In a large mixing bowl, dissolve sugar and yeast into 1/4 cup of the warm water, taking only up to 10 minutes to do so. Add 2 cups of the flour, then gradually mix in 3/4 cups more water until sticky dough is formed.
Place dough on a lightly floured work surface. Knead for 10 minutes, pushing forward against the dough, folding in half, and rotating a quarter turn**. Dough should be elastic but not sticky. When you push your finger into it the surface should rebound a bit. **If you do not want to knead, you can put the dough in stand mixer with a dough hook until it looks like described above.
Lightly flour a large bowl. Place dough in bowl and cover with a damp towel. Leave to rise in a warm place until dough has doubled in size – about 2-3 hours.
Place two cups of flour onto a work surface. Place dough in the flour and begin kneading again, gradually adding 3/4 cups of water. Then add olive oil, salt, cheese, and peppers. Knead until ingredients are combined.
Add back to floured bowl and cover with damp towel, allowing to rise for another 2-3 hours or until dough has doubled in size.
Preheat oven to 450 degrees Fahrenheit. Lightly coat 2 loaf pans with olive oil.
Take dough out of bowl and slap it on your work surface several times. Divide dough in two and shape into loaf shapes. Place in pans.
Place pans in preheated oven. Bake for 12 minutes, then turn the heat down to 375 degrees. Continue baking for an additional 45.
When baking is finished, remove from pans and place on cooling racks. Allow to cool completely before slicing.