Crispy Buffalo Chicken Breasts

4 chicken breasts, halved into 8 pieces

1 cup panko bread crumbs

2 T. Frank's Seasoning

2 T. melted butter

1/4 - 1/2 cup sour cream

Brush one side of chicken with sour cream. Mix bread crumbs, Frank's, and butter in a shallow dish. Coat the sour cream side of chicken breast with crumb mixture. Place chicken coated side up on greased baking sheet. Bake at 400 for about 20 minutes or until cooked through.

Jasper Fries (Potato Wedges)

6 medium potatoes

2 T. butter, melted

2 T. oil

1 t. seasoned salt

Cut potatoes into wedges. Place butter, oil, and salt in plastic zip bag. Add potatoes and shake to coat. Place in single layer on greased baking sheet. Bake at 450 for 30-45 minutes or until tender and golden.

Note: I balance the wedges with the skin side down and pointed edge up so I don't have to turn them over half way through cooking.

West Virginia Chili Dog Sauce

 

• 1 lb ground beef
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp dried minced onion
• 1 tbsp garlic powder
• 1/4 tsp of red pepper flakes
• 2–3 cups water
• 1 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup Worcestershire sauce

1. Brown ground beef, breaking it into fine crumbles. Stir in spices. Add water, making sure the beef is submerged. Bring to a simmer. (You can use a crockpot with the lid off for simmering.) Cook uncovered on for 1- 2 hours, stirring occasionally. Stir in ketchup, Worcestershire, and brown sugar. Simmer for an additional 30 minutes to 1 hour until thickened. Serve over grilled hot dogs with mustard, chopped onions, and coleslaw. 

Homemade Croutons

bread, rolls, or buns - of any kind, chopped into 1 inch cubes (stale works best)

2 - 4 T. butter, melted

2 - 4 T. olive oil 

1/2 - 1 tsp. garlic salt

1/2 - 1 tsp. garlic powder

Mix all ingredients in a large bowl. Place on large baking sheet. Bake at 400 for 10-12 minutes or until golden brown. Stir once or twice while baking. 

Chopped Sub Sandwich (aka Sloppy Subs)

Chop the following and mix in a big bowl:

8 slices provolone

6-8 oz. salami

6-8 oz. pepperoni

8 oz. ham

2 cups shredded lettuce

1/4 cup finely chopped red onion

1/4 cup chopped banana peppers

Mix for dressing:

4 T. olive oil

4 T. red wine vinegar

1 t. dijon mustard

1 t. Italian seasoning

1 t. sugar

Serve on:

6 hoagie rolls with dressing and mayo.

This amount serves 6.

Waffle Day Menu

Waffle Day Menu

waffles and toppings

fruit: melon, bananas, blueberries, raspberries

hard boiled eggs

fried chicken

orange juice

chocolate milk

Toppings:

butter

syrup

strawberries

whipped cream

nutella

peanut butter

chocolate chips

sprinkles

Elderberry Syrup Immune Booster

4 cups water

2 cups fresh or frozen elderberries (2/3 cup dried)

2 T. grated fresh ginger (or ground to taste)

2 cinnamon sticks (or ground to taste)

1/2 t. whole cloves

2 cups raw honey

Mix water, berries, and spices into a crockpot. Cook on high/simmer for 3-4 hours. Stir and mash the berries a couple times while cooking. Allow to cool. Pour into glass bowl through fine strainer or cheesecloth. Discard the elderberries. Add honey and mix well. Store in mason jar in the fridge for up to 2 weeks*. 

Notes:

Take 1 teaspoon daily for immune boosting. Take every hour if you feel like you are getting sick.

Can cook on the stove top, if desired. My family doesn't like the smell so I cook it in the crockpot in the garage. 

I get my raw, local honey from the farmer's market. Don't give honey to babies under 1 year.

*If storing longer or canning, add 4 T. lemon juice. Can process in water bath for 10 minutes to make shelf stable.

Baked Potato Bar

Baking potatoes (1 per person). Baked at 350-400 for 1 - 2 hours.

Topping Ideas:
cheese, shredded
cheese, nacho
chili
butter 
bacon bits
chives
jalapeños
sour cream
broccoli
crispy onions 

any leftover meat (pork, ham, steak, chicken)

Italian Grinder Sandwiches (TT Grinders)

Hard rolls of your choice or 1 large loaf crusty Italian bread

Sliced cheeses of your choice: provolone, cheddar, pepper jack, Colby jack

Deli meats of your choice: ham, turkey, salami, pepperoni, prosciutto

tomato, sliced

dill pickles, sliced

For topping:

3-4 cups iceberg lettuce, shredded

For dressing:

1/2 cup mayo

1/2 T. red wine vinegar

1/2 t. salt

1 t. oregano

1 t. Italian dressing

1/2 t. red pepper flakes

1 t. garlic paste (or minced garlic)

1/3 cup grated parmesan cheese

1/3 cup chopped pepperoncini peppers

Mix dressing ingredients together. In a large bowl, toss dressing with shredded iceberg lettuce. Set aside. Don't mix too far ahead or it will get soggy.

Slice the rolls or bread through the middle. Layer the deli meats and cheese slices on the bread. Toast for 8-10 minute in a 400 degree oven or toaster oven. Toast until cheese is bubbly and bread is toasted. Once toasted, add salad topping and any other toppings (tomato, pickles, additional parmesan cheese.) Smash two sides together and enjoy!

Easy Shrimp Tacos

2 pounds raw frozen shrimp

1 bag of slaw mix (or shredded cabbage)

8-12 corn tortillas

Marinade:

1/4 cup olive oil

1 T. lime juice

1/2 T. chili powder

1 t. paprika

1 t. kosher salt

1 t. onion powder

1 t. garlic powder

1 t. cumin

1/4 t. cayenne 

Cilantro Crema:

1 cup sour cream

1/2 cup cilantro leaves

2 t. lime juice

1/2 t. salt

Thaw and dry shrimp. Mix marinade and pour over shrimp. Refrigerate 15-20 minutes or longer. Mix all Crema ingredients in blender or food processor. Set aside. Heat skillet over medium heat. Cook shrimp for 5 minutes or until pink, flipping once. Add shrimp, slaw, and crema to the corn tortillas.