Tag Archives: recipe

Grilled Picnic Taco Nachos

Source: http://www.tablespoon.com/

Grilled Picnic Taco Nachos







Keep the heat outside with munchy nachos. A foil pan takes them from grill to picnic table in just minutes.

Prep Time 15 min
Total Time 15 min
Servings 4
5 cups tortilla chips
1 can (15 oz) Progresso™ black beans, drained, rinsed and mashed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)

2 plum (Roma) tomatoes, chopped

2 medium green onions, sliced (2 tablespoons)

2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)


  • 1 Heat gas or charcoal grill. Spray 12×18-inch foil pan with cooking spray. Spread tortilla chips in pan.
  • 2 In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
  • 3 Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.


Filed under Appetizers, Grilling

Discover one of summer’s best-kept secrets: grilled corn!

Source: http://www.tablespoon.com/ – by BS in the Kitchen

Enjoy one of summers best-kept secrets: grilled corn on the cob! It is easy when you follow these steps.

  • Prep Time 25 min
  • Total Time 40 min
  • Servings 0
Discover one of summer’s best-kept secrets: grilled corn!

Grilling is a synonym for summer, right?

Okay, so maybe my mental thesaurus isn’t so good but for me, when summer hits, it’s time to fire up that grill. You just can’t beat the flame-broiled taste — or cooking an entire meal without pots and pans or heating up the house. Besides, enjoying a beer with some friends is one of the best parts of summer, too.

All you need are some killer recipes. Lucky for you, I’ve got your side dish covered with this delicious and easy way to grill corn.

There are multiple ways of grilling corn and regardless of how you cook it, whether it be in aluminum foil removed from the husk, or still in the husk (as we’ll do it here), you can guarantee it will be delicious!

Check out this quick video to see how easy it is to grill corn:
Now let’s get to the recipe:
First, gather up some ears of corn with their husks still on, and a big bowl for water — along with some butter, salt and pepper to season your finished corn.

From there it’s easy:

Remove the first few layers of the corn husk, then peel the remaining husks back to pull off the corn silk (that stringlyg stuff on the corn). When you’ve cleaned off all the silks, place the pulled-down husks back over the corn and tie it in place at the top.

Fill a large dish with water and soak the corn for 15 minutes. Preheat grill on high heat. Reduce grill heat to medium and, using tongs, remove corn from water, draining it before placing it on the grill.

Recipe for grilled corn. Cook corn for 10-15 minutes, rotating every five minutes.

Grilled corn on the cob. Remove corn from grill and allow to cool before peeling husks back to reveal the cooked corn.

Making corn on the grill. Season with butter, salt and pepper — and enjoy!

How to Grill Corn


pepper, butter, salt and to taste
(as corn many ears as you want to make)
water pan of clean (enough to completely submerge corn)


  • 1 Remove the first few layers of the outer corn husk. Peel the rest of the corn husk back far enough to clean off the corn silk, making sure the husks are still attached to the base of the corn cob. Remove the corn silk (the stringy stuff on the corn) by pulling it off with your hands. Once all silk is removed, place the husk back over the corn.
  • 2 Fill a large dish or pan with enough water to cover the corn. Completely submerge the corn for 15 minutes in the water. If necessary, weigh the corn down so that it is fully submerged. While corn is soaking, preheat your grill on high heat. Once corn has finished soaking and the grill has preheated, reduce heat to medium and, using tongs, remove corn from water, allowing it to drain before placing it on the grill.
  • 3 Cook corn for 10-15 minutes, rotating every five minutes. Once corn is cooked, remove to a dish, allowing it to cool enough to handle. Once cooled, peel back corn husks and serve, seasoning to taste with butter, salt and pepper.

Leave a comment

Filed under Corn, Grilling

10 Best Super Bowl recipes

Source:  http://www.sheknows.com –  Karen Miner

score big with these game day eats

Not sure what to serve on Super Bowl Sunday? We’ve got you covered with our 10 best game day recipes.

Whether your Super Bowl party guests are watching their weight, prefer things extra-spicy or stick to more traditional choices, we’ve got something for everyone with this Super Bowl recipe roundup.

The classics

Football is rife with tradition, even when it comes to food. For those that can’t imagine a Super Bowl party without the classic appetizers, these are for you.

1 Top 5 Chicken wing recipes

Top 5 Chicken wing recipes

Chicken wings and football go hand in hand, but these recipes amp up this old favorite with 5 variations of marinades. Margarita chicken wings, anyone?

Get the recipes >>

2 Mini Buffalo onion rings with spicy sauce

Mini buffalo onion rings with spicy cilantro dipping sauce

Instead of Buffalo wings, try Buffalo rings! These bite-size onion rings with the classic spicy flavor we all love won’t last long on game day.

Get the recipe >>

Spice it up

Can’t get enough of the addictively hot Sriracha sauce? Set your menu on fire with these spicy additions.

3 Cheesesteak eggrolls & Sriracha ketchup

Cheesesteak eggrolls with Sriracha ketchup

Who can say no to a crispy eggroll? Change things up by using cheesesteak fillings and a spicy dipping sauce.

Get the recipe >>

4 Pork tenderloin sandwiches

Pork tenderloin sandwiches

Fire up the grill for these mini pork tenderloin sandwiches, piled high with tangy red cabbage coleslaw and a kick of Sriracha.

Get the recipe >>

Go gourmet

Just because it’s a football party doesn’t mean the food can’t be classy. We think even the toughest guys will love these gourmet bites.

5 Quick and easy game day appetizers

Quick and easy game day appetizers

Gourmet food doesn’t have to take all day! Delicious bites like beer and bacon glazed nuts and chipotle queso nachos come together in no time, but are sure to impress your guests.

Get the recipes >>

6 Fancier Super Bowl appetizers

Fancier Super Bowl appetizers

Keep the gourmet theme going with these gussied up bites. Meat-lovers will go crazy for bacon-wrapped potatoes, BLT dip and mini bacon-spinach quiches.

Get the recipes >>

Smart choices

If you’re watching your waistline, don’t let all the fried foods derail your diet. These healthy options are just as tasty!

7 3 healthier dip recipes

3 healthier dip recipes

We all love to indulge in nacho cheese, but these guilt-free dips taste even better! Skip the chips and dip veggies instead.

Get the recipes >>

8 Stuffed portobello mushroom pizzas

Stuffed portobello mushroom pizzas

Watching your carbs? These mushroom “pizza” give you all the delicious toppings without the crust.

Get the recipe >>

Smart choicesNo party is complete without a few cocktails and a sweet ending. Keep the football theme going with these festive recipes.

9 Super Bowl beer punch

Super Bowl beer punch

You can’t watch the Super Bowl without a beer! Lighten up your favorite brew by turning it into a citrusy punch.

Get the recipe >>

10 Bite-size Super Bowl desserts

Bite-size Super Bowl desserts

After all this food, a small dessert is your best bet. These chocolate-covered strawberries decorated like footballs are too cute!

Get the recipe >>

Leave a comment

Filed under Appetizers, Dessert, Super Bowl Recipes, Wings

Super Bowl: How To Make The Ultimate 47-Layer Dip – A Comedy & Recipe

Source: buzzfeed.com  – Rachel Sanders

Seven-layer dip is fine, if you’re some kind of BABY. The Super Bowl calls for a BIG DIP.

Chris Ritter
Macey Foronda

What could possibly match the epic drama of the year’s biggest Beyoncé show (or whatever) better than an appetizer that weighs more than a human baby? This dip weighs 17 lbs. This dip has 47 DIFFERENT layers of food. This is a gosh darn touchdown in a bowl.

5. So how do you make it?

A little advice, should you dare to attempt it:

DON’T DO THIS ALONE. That is something only a maniac would do. Instead, make it potluck style: Ask your friends to each prep a few ingredients and bring them over on game day. Then you can assemble the beast together.

The chicken nuggets (aka nugs) and French fries are unquestionably the heart and soul of this operation. We highly recommend buying the authentic article at McDonald’s. Michael Pollan, if you’re up there listening, I’m sorry and I hope I can still go to Chez Panisse when I die.

Emily Fleischaker

7. Here’s what you’ll need:


Get a big-ass bowl/vessel to hold everything, about as wide as it is deep, preferably with a flat bottom, and definitely clear so that you can see the beauty of the layers. I used THIS, which is technically an ice bucket. You’ll also need the following:

• a flexible spatula to smooth layers • a very long serving spoon (or a couple) • lots of small bowls, Tupperware containers or small Ziploc bags to hold prepped ingredients (47 of them!)

Download and print the GROCERY SHOPPING LIST here.

Macey Foronda


Crush enough Fritos, Cool Ranch Doritos, and Nacho Cheese Doritos to get 1 cup of each. To crush, put one type of chips in a Ziploc bag, press out as much air as you can, then whack at them with the back of a spoon until they’re mostly small crumbs.

Cook about 8 to 10 slices of bacon until crispy, and crumble it into ½-cup bits. The best, easiest way to do it is to spread the bacon out on a wire cooling rack set in a sheet pan. Bake in the oven at 375 degrees for 15 minutes or until crispy. You could also just buy bacon bits.

Chop yellow onions and sauté with a little oil and salt until they’re golden-brown.

Cook each type of rice — brown, white, and yellow (from a Goya box) — according to directions. Set aside 1 cup of each.

Sauté 1 cup frozen corn in a nonstick pan until water evaporates and it starts to brown.

Hard-boil 3 or 4 eggs.

Stash everything in small containers or Ziploc bags and refrigerate.


Finely chop enough of these veggies and other things to yield the amounts indicated:

Hard-boiled eggs (1 cup) Red cabbage (1 cup) Iceberg lettuce (1 cup) Bell pepper (1 cup) Fresh tomatoes (1 cup) Mango (1 cup)

Dill pickles (½ cup) Pickled okra (½ cup) Black olives (½ cup)

Pickled jalapeños (¼ cup) Fresh jalapeños (¼ cup) Red onion (¼ cup) Scallions (¼ cup) Cucumber (¼ cup)

Grate cheddar cheese and Pepper Jack cheese and crumble feta/cotija cheese — 1 cup each.

Sauté ground beef with ½ packet taco seasoning (according to instructions). Cook ground turkey with the remaining ½ packet.

Sauté ½ lb. chorizo (about 2 to 3 sausages) until it’s browned and fully cooked, then chop finely.

Bake cornbread according to instructions. Once it cools, crumble enough for 1 cup.

Stash everything in small tupperware containers or Ziploc bags and refrigerate.

Macey Foronda


Round up the jars or measure out 1½ cups of these saucier ingredients:

Pico de gallo Red salsa Green salsa Salsa con queso Guacamole Sour cream Ketchup (just 1 cup)

Thoroughly drain black beans and pinto beans.

Chop avocado and drizzle with lime juice to keep it from browning.

Finely chop chicken nuggets and French fries to yield 1 cup each. Or a little more. No such thing as too many nugs.

Heat up refried beans and beef chili in microwave or on the stove in small saucepans.

Cook mac ‘n’ cheese according to instructions and set aside 1 cup (you can eat the rest!).

Bake ½ bag frozen Tater Tots according to instructions (you can do this last-minute, while you’re assembling the rest of the dip).


Start with brown rice at the bottom of the bowl and work your way up in the order shown. Sprinkle each ingredient over the last and then use a spatula to smooth out into even layers. Remember that you want to make sure each layer reaches the edge of the bowl so you can see it from the outside.

Squeeze the juice from half a lime and sprinkle a pinch or two of salt every 10 layers or so.

At the very end, top with about 1 cup fresh cilantro leaves and drizzle with your favorite hot sauce.

Use a paper towel to wipe the side of the bowl after adding a messy layer to maintain a clean, stratified look.

Macey Foronda

This was a dipscavation attempt using a custom-crafted plunging tool. Results mixed.

16. SERVE!

You’ll have to develop your own signature approach to actually consuming this monster, but it works pretty well to excavate a vertical cross section like so:

Find the longest/largest serving spoon or spatula you have. Use it to carve out a section of the dip, going down from the top all the way to the bottom. Then, pressing against the side of the bowl to hold the layers together as you go, pull it up and out onto a plate.


Macey Foronda

“Some bites are great, and some bites are like you’re being punished.” —Cheer Squad Leader/Food Editor Emily Fleischaker

18. You don’t even have to care about football to enjoy this miracle.

Macey Foronda


Leave a comment

Filed under Comedy, Dips

10 Super Bowl Dip Recipes

Source:  The Daily Meal (http://www.thedailymeal.com)   –  By Emily Jacobs Editor

A party isn’t a party without the dip

Try severing a few different dips with chips, crackers, and a variety of sliced vegetables.     

The Super Bowl is almost here—and that means game time snacks are soon to be in high demand. What treats will you make this Super Bowl? Chicken wings, sliders, and pigs in a blanket are great appetizers, but a party isn’t a party without the dip. Try severing a few different dips with chips, crackers, and a variety of sliced vegetables. From festive guacamole to hot wing dip, these recipes are sure to please everyone during the big game.[related]

Click here to see the 10 Super Bowl Dip Recipes (Slideshow)

With so many options for party dips, this week, we put the Culinary Content Network and our staff to the test to come up with tasty Super Bowl dip recipes. Here are some of the highlights:


  • Christine Ma from Cherry on my Sundae shared with us her recipe for caramelized onion, bacon, and gruyere cheese dip. She recommends spreading this on toasted baguette slices. Ma is a member of the Culinary Content Network.
  • Marjory Pilley of The Dinner Mom shared with us her recipe for white bean dip with rosemary and garlic. This healthy and hearty dip is perfect with vegetables or crackers.
  • The winner this week is Jess Novak, the Drinks Editor at The Daily Meal. Jess made a cheese and artichoke dip packed full of superfoods like baby kale, chard, and spinach. This dip will be on our menu for the big  game!

All of the recipes featured can be made at home for about $20 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.

Leave a comment

Filed under Dips

Fireball Jello Shot Cupcakes

Yield: 30 jello shots

for the fireball jello shots:Food - fireball shots

1-1/3 cup ginger ale
2 envelopes plain gelatin
2/3 cup Fireball whisky
Few drops red food coloring

for the fireball buttercream:

1/2 cup unsalted butter, at room temperature
1 tbsp Fireball whisky
1-1/2 cups powdered sugar
Pinch of salt

for the fireball jello shots:

Lightly spray mold with non-stick spray and wipe excess off with a paper towel.

Pour the ginger ale into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).

Remove saucepan from heat and stir in the whisky and a few drops of red food coloring. Pour into molds and chill for several hours, or until set.

for the fireball buttercream:

In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy, 2-3 minutes. Reduce the speed and add the whisky, powdered sugar, and salt. Increase the speed back to medium-high and mix until creamy and smooth. Transfer frosting to a piping bag and decorate each jello shot with a swirl, adding sprinkles if desired. Store jello shots in the fridge until ready to serve.

Buttercream recipe adapted from The Dollop Book of Frosting


Filed under jello shots

Hawaiian Pizza Pasta

Source: www.tasteofhome.com
Hawaiian Pizza PastaI’ve been making this recipe since I discovered it and tweaked it to our family’s liking more than 15 years. You can substitute chopped salami, pepperoni or cooked ground beef for the ham. Or add olives and red peppers—whatever you like on a pizza. —Rose Enns, Abbotsford, British Columbia
12 Servings

Prep: 30 min.

Bake: 30 min.

1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
3 tablespoons canola oil
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar
3-1/2 cups uncooked spiral pasta
6 cups (24 ounces) shredded part-skim mozzarella cheese, divided
1 can (20 ounces) pineapple chunks, drained
1 cup cubed fully cooked ham

In a large saucepan, saute the mushrooms, onion and pepper in oil for
5 minutes or until tender. Add garlic; cook 1 minute longer. Add the
tomato sauce, bay leaves, oregano, basil and sugar. Bring to a boil.
Reduce heat; simmer, uncovered, for 20-30 minutes or until
thickened, stirring frequently.

Meanwhile, cook pasta according to package directions; drain. Discard
bay leaves from sauce. Stir in the pasta, 5 cups of mozzarella
cheese, pineapple and ham.

Transfer to a greased shallow 3-qt. baking dish. Sprinkle with                                                                       remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or
until heated through.

Yield: 12 servings.

Leave a comment

Filed under Big Game Bash, Casserole, Pasta & Potluck Salads, Pizza