Cheeseburger Pizza

Cheeseburger Pizza | Recipe on www.bxtchesbeblogging.com

Way back in the 90’s, I worked at a restaurant that had a cheeseburger pizza on the menu and I could not believe that this was an item that people actually ordered. It used a ketchup/mustard mix for its sauce and it was topped with pickles for crying out loud. But after being there for a little over a year, I took the plunge and decided to order. I was blown away. . .in a good direction.

That restaurant closed many years ago, so I had to recreate, which wasn’t all that difficult. While it’s not the exact same, it’s pretty damn close.

As always, read through the entire recipe/instructions/notes before beginning.
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Yield: 2-12 inch pizzas

Cheeseburger Pizza

Cheeseburger Pizza | Recipe on www.bxtchesbeblogging.com

Cheeseburger on a pizza? Don't knock it till you try it.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • FOR THE DOUGH:
  • 1 envelope Fleishman's Simply Pizza Crust Yeast
  • 2-2 1/2 cups all purpose flour
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup hot water
  • 3 tablespoons oil
  • FOR THE TOPPINGS:
  • 1 cup ketchup
  • 4 tablespoons yellow mustard
  • 1/2 teaspoon garlic powder (for sauce)
  • 1 pound ground beef
  • 1 teaspoon garlic powder (for beef)
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)
  • 2 cups shredded cheddar cheese
  • 1/2 cup diced red onion
  • 1/2 cup diced dill pickles

Instructions

PREHEAT OVEN TO 425°

Heat a skillet over medium high heat and add your ground beef (if using ground beef with a super low fat content, you may need to add oil to your skillet first). Season with:

  1. Garic powder (1 teaspoon)
  2. Onion powder
  3. Salt and pepper

Cook until no longer pink, drain if necessary and return to skillet. Set aside.

In a small bowl, mix together and set aside:

  1. Ketchup
  2. Mustard
  3. Garlic powder (1/2 teaspoon)

Dice onion, set aside.

Dice pickles, set aside.

LET'S MAKE THE DOUGH:

In a stand mixer with the dough hook, add to the bowl:

  1. 1 cup of the flour
  2. Yeast
  3. Sugar
  4. Salt

Stir those ingredients together. With mixer speed on medium, add to the bowl:

  1. Water
  2. Oil
  3. 1 more cup of flour (I use 2 cups flour TOTAL, you may need to add more)

Once flour is incorporated, turn speed to medium high and let it work. You know your dough is ready when it has pulled away from the sides. If it is still sticking to the sides of your bowl, slowly add more flour until it pulls away.

FOR ME, one recipe of dough makes (2) 12 inch crusts. I use a mat that has the measurments already on it, so there's no guesswork. The mat is also non stick. If you are working on a countertop, be sure to flour your surface and your rolling pin before rolling out. Split your dough in half and work with one half at a time. You can shape however you desire. It can be circular or a rectangle or a square or a shape not yet named. You do you.

TIP: It will be easier for you to transfer your naked rolled out dough to a baking sheet (lined if preferred) and then top.

FOR ONE PIZZA:

Top with (in this order):

  1. 1/2 of the sauce
  2. 1/2 cup shredded cheddar
  3. 1/2 cup of cooked ground beef (more if desired)
  4. 1/4 cup diced onion
  5. 1/4 cup diced pickles
  6. 1/2 cup shredded cheddar

Repeat with other half of dough.

Once both are on the baking sheet, bake in preheated oven for about 15 minutes or until cheese is melted and crust is golden brown.

Notes

The ingredients/instructions listed above for the pizza dough are the same ones listed on the yeast package. The sleeve comes with three envelopes, so theoretically you should get six pizzas per sleeve.

I only listed the pizza dough ingredients/instructions because that is what we use. If you prefer a different dough or you have a no fail go to recipe, go for it. You may need to adjust the topping ingredients, but it shouldn't be too difficult to accommodate.

There may be more sauce made then you need. Just go with your spirit and add as much or as little as you desire.

I promise the ketchup/mustard combination works as the sauce. I definitely suggest that you taste after you combine the ingredients and adjust to satisfy your taste buds.

Adjust the toppings as you see fit. If you don't like pickles, then omit. If you don't like onions, you don't have to add. if you want jalapenos, throw them on. However, the idea is a cheeseburger. . .pizza style, so use that as your inspiration. I mean, you could easily turn this into a Bacon Cheeseburger Pizza.

Use sugar free ketchup and mustard on a low carb crust, top with the toppings listed and you have yourself a nice low carb pizza.

If you have a good recipe for a burger sauce, I promise it'll work drizzled on the pizza. Just be sure to drizzle after you remove from oven.

If you're wanting to easily transfer this pizza from your countertop to your baking sheet, without too many swear words used, then here's my tip. Once you roll out your dough to its desired shape or whatever shape it decides to take on its own, carefully pick it up (with your hands) and add a dusting of cornmeal to the bottom of your dough and a dusting to the countertop as well (it will not take a lot of cornmeal). This should allow you to maneuver the dough without it causing stress, especially if you add your toppings to the dough before moving your pizza to the baking sheet.

 

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Tuna Salad

Tuna Salad | Recipe on www.bxtchesbeblogging.com

In an effort to move in a better direction. . .it’s time for some healthier(ish) recipes and first up is Tuna Salad.

Now, tuna is not my jam, although I do like jam, but that’s not the point, the point is I don’t like tuna. I guess I could eat it if it was necessary, but it’s definitely not on my top 100 foods. I used to eat it, so I don’t know if it’s one of those things you ate a lot of when you were younger and now it doesn’t tickle your tastebuds or if your little sister once drank a glass of tuna juice and it turned you forever. . .but memories do not matter because others in my house are happy to love tuna and who am I to deny the ones I love. Right?

So here is a healthy dish that everyone (but me) will say is super delicious.

Tuna Salad

A quick and healthy lunch or dinner. Great for the kiddos and the grown ups.

  • 24 ounces of chunk light tuna in water
  • 1 bunch of cilantro
  • 1 lime
  • 2 red bell peppers
  • 1 red onion (medium)
  • 6 T mayonnaise
  • 1 T dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne pepper (optional)

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  1. Open cans of tuna and drain. Like really, really good.
  2. Once drained, add tuna to a large salad bowl.
  3. Cut the bell peppers in half (removing the stem, seeds, and membranes). Dice the peppers and add to the salad bowl.
  4. Wash and chop the cilantro. . .dice the red onion. . .juice the lime. . .add it all to the salad bowl.

In a small bowl, mix together

  1. mayonnaise
  2. dijon
  3. salt
  4. pepper
  5. cayenne (if using)
  6. Add dressing to the salad bowl and mix all ingredients until well combined. Taste and adjust seasonings if needed.
  • Serve it up on lettuce cups, on some bread, or just by itself. . .if it brings a smile to you face, there is no wrong way.
  • If onions and peppers don’t work for you, use this as a base and add boiled eggs or avocados or apples or spinach. . .really it’s up to you.
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    Buttermilk Fried Chicken Sliders

    **BXTCHES Gotta Warn: THIS IS A RECIPE THAT YOU WILL NEED TO ALLOW BETWEEN 1-2 HOURS TO MARINATE YOUR CHICKEN. PLAN ACCORDINGLY**

    This recipe has become a favorite in our household. That sounds so cliché, right? Maybe, but true. 

    Here’s the scoop. Sitting around one evening, watching some sort of show that focused on popular items that particular restaurants were known for and one of these restaurants (I have no idea the name, so sorry) made a copycat of the Chick-Fil-A chicken sandwich, but in slider form.

    The unfortunate part was there was no actual recipe given. The fortunate part, he did tell us what it was he was putting in the recipe, we just had to figure out how much. Thank heavens I’m good for something. . .we played around with it and came up with something that worked. And now you get to enjoy the fruits of my hard mediocre labor. You’re welcome.

    Spicy Mayo recipe here

    Once again, please read the entire recipe and all notes provided before you even warm up your grease.

    Buttermilk Fried Chicken Sliders

    Juicy and delicious chicken, fried to a golden, crispy brown. Serve on a slider bun with a creamy spicy mayo and you may have yourself a winner.

    • 4 skinless (boneless chicken breasts (see notes below))
    • FOR THE MARINADE
    • 1 packet of ranch seasoning mix
    • 1/4 cup white sugar
    • 1 tsp salt
    • 1 cup water
    • 2 cups buttermilk
    • 1-1/2 cups pickle juice
    • FOR THE FRY MIX
    • 2 1/2 cups all purpose flour
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1 tsp paprika
    • 1 packet ranch dressing mix
    • pinch cayenne pepper
    • salt and pepper
    • Vegetable Oil for frying
    • FOR THE SANDWICH
    • slider buns
    • spicy mayo (see link)
    • sliced dill pickles

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    1. If necessary, pound your chicken breast to an even thickness.
    2. Cut each breast into 3 equal pieces

    In a large bowl combine the ingredients for your marinade

    1. Water
    2. Pickle Juice
    3. Buttermilk
    4. Ranch Mix
    5. Sugar
    6. Salt
    7. Place your chicken breast pieces in the marinade, cover and refrigerate for at least 1 hour.
    8. Once your chicken is marinated, remove from fridge and set aside. In a deep, heavy pot (one appropriate for frying), heat your vegetable oil to 360°. When filling you pot with oil, only fill to around the halfway mark.

    It’s time to get your fry mix ready. In a shallow dish (like maybe a casserole dish) combine

    1. Flour
    2. Onion Powder
    3. Garlic Powder
    4. Ranch Mix
    5. Paprika
    6. Cayenne
    7. Salt and Pepper
    8. MIX WELL
    9. Once your oil is at the right temperature, remove chicken from marinade and add to the fry mix, cover well, shake off excess and place in oil. Chicken is usually done when it begins to float to the top. But, of course, make sure that the internal temperature is 165°. Drain your chicken on a towel lined plate/sheet tray.
    • By pounding out the chicken breast, it will allow them to cook more evenly. Because really, biting into raw chicken is not good eats for any BXTCH.
    • I put down 4 chicken breasts, because that’s what I use for my family. But, now that you know that you’re going to get 3 sandwiches out of 1 breast, just plan according to your family size.
    • We use slider buns for this delicious sandwich, another delectable alternative would be Hawaiian buns. Go ahead, you can thank me later.
    • If this becomes one of your families favs (and let’s face facts, it will), then I suggest (from experience) to start saving your pickle juice.
    • When assembling your sandwiches, butter and toast your buns, use the spicy mayo, add some pickles, just do you.

    Adapted from some guys restaurant


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    Crockpot Barbecue Pork Chops

    Crockpot Barbecue Pork Chops | Recipe on www.bxtchesbeblogging.com

    Good Lord, this BXTCH loves a crockpot. Well, we do live in Texas, which on our best days must reach the level of heat that Hell experiences. Okay, maybe not quite that hot, but trust, it’s close. Which is why there is love for the crockpot.

    I actually haven’t made these pork chops in years and usually I throw these bad boys in the oven, but HEAT + OVEN = HELL NO! So, I decided to go ahead and utilize the good ole crockpot. And my good gracious, they turned out fantastic.

    Now, I’m all about giving credit where it is certainly due and I should give a big thank you to Paula Deen, after all, this is her recipe. I can’t find the recipe on-line, I happened to get it from a Paula Deen cookbook. The Lady & Sons Savannah Country Cookbook (page 51).

    Remember to read through the recipe and all notes before you even plug in that crockpot.

    Crockpot Barbecue Pork Chops

    Yummy, Yummy. . .Get this in your tummy! Let this go all day and get ready for fall apart pork chops in a tangy, delicious barbecue sauce.

    • 8 Pork Chops
    • Salt and Pepper
    • 2 TBSP vegetable oil
    • 28 ounce can peeled crushed tomatoes
    • 1 cup ketchup
    • 1/2 cup brown sugar
    • 4 TBSP worcestershire sauce
    • 4 TBSP prepared mustard
    • 1 tsp salt

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    1. Season pork chops (both sides) with salt and pepper.
    2. In a large skillet, heat oil over medium high heat.
    3. Once oil is heated, place chops in skillet, just browning on both sides (you’re not trying to cook all the way through).
    4. Once out of the skillet, place the chops on a towel lined tray. Let’s get the sauce ready. . .

    In a large bowl mix

    1. Tomatoes
    2. Ketchup
    3. Worcestershire Sauce
    4. Mustard
    5. Salt
    6. Mix Well
    7. Layer pork chops in crockpot, ladling sauce in between each layer (see notes below). Once all chops are in pot, top with remaining sauce. Set your crockpot to HIGH FOR 4 HOURS OR LOW FOR 8 HOURS
  • For this particular recipe/test, I used the center cut, bone-in pork chops. Since I’m not the boss of you, feel free to use what every sort of pork chop that wets your whistle.
  • I think that the sauce here is fantastic, but I’m also pretty sure that if you wanted to use just regular ole barbecue sauce, it would work just as wonderfully.
  • In my particular crockpot, I was able to layer these by 3’s. So, 3 on the bottom, then sauce, then 3 more, then sauce, last 2, rest of sauce. The whole idea is to make sure that there is sauce in between the pork chops.
  • When seasoning, I did say to use just salt and pepper, but really use any seasoning that makes your mouth water. For me personally, I just use salt/pepper/garlic powder.
  • This recipe can easily be cut in half or even doubled. A little math and you’re good to go.
  •  

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    Chicken Salad

    I don’t have a great story that accompanies this recipe. It’s chicken salad. It’s a favorite of my kiddos and if you like chicken salad, it could be a favorite of yours.

    As always, please read through entire recipe and notes before starting.

    Chicken Salad

    Chicken Salad | Recipe on www.bxtchesbeblogging.com

    This recipe is a favorite of ours and once you give it a try, I'm quite certain you'll be singing the same praises.

    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes

    Ingredients

    • FOR THE SALAD:
    • 1 1/2 chicken breasts, cooked and diced OR shredded
    • 1-2 tablespoons olive oil
    • 1 medium apple (either Granny Smith or Red Delicious-see notes), cored and diced.
    • 3 green onions, chopped
    • 2 stalks celery, chopped
    • 8 ounce can sliced water chestnuts, drained and chopped
    • 2 ounces fresh spinach, cut into ribbons
    • 1 1/2 cups grapes, halved (red or green-see notes)
    • DRESSING:
    • 1 1/4 cup mayonnaise
    • 1/4 cup sour cream
    • 1/4 teaspoon garlic powder
    • Salt and pepper to taste

    Instructions

    PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER

    Pound out your chicken to an even thickness and drizzle with olive oil and season with the seasonings that you prefer. . .I go with salt, pepper, onion powder, garlic powder, and paprika.

    Cook in a preheated oven for about 30 minutes or until the internal temperature reaches 165°. **see notes**

    In a small mixing bowl, add all of the ingredients for the dressing.

    1. Mayo
    2. Sour Cream
    3. Garlic Powder
    4. Salt and Pepper

    Mix well and adjust seasonings if needed.

    In a large bowl, add all of the ingredients for the salad.

    1. Cooked Chicken
    2. Apple
    3. Green Onions
    4. Celery
    5. Water Chestnuts
    6. Spinach
    7. Grapes

    Toss all salad ingredients together, then add dressing and mix well (this is a great time to use your hands). Refrigerate, then serve.

    Notes

    While I given you directions if you were using raw chicken breasts, you could also use a rotesserie chicken from your grocery store deli. You can also use thighs if you prefer. Your cook time will be longer if you go with thighs. Just be sure to check the internal temp.

    When deciding on what apples and grapes I'm gonna use, I go opposite, If I get green apples, then I choose red grapes and vice versa. This is all about aesthetics and your taste preference. If you prefer green apples and green grapes and all that green doesn't bother you, tghen it doesn't bother me.

    I always add a bit of lemon juice to my apples after I cut them-this will help slow down the browning process.

    Feel free to use this recipe as a jumping off point. If there are ingredients you don't like, then don't use. If there are ingredients that you feel would elevate this salad, then toss them in.

    Once you add the dressing, the salad is going to seem a bit loose. Stick it in the fridge for a bit and let it tighten up.

    If the amount of mayo is too much for your waistline, feel free to substitute greek yogurt.

    Canned tuna is a great substitute for chicken.

    You can serve this up by itself or on a toasted croisssant.

    This is another great lunchbox recipe and if you happen to have a great insulated thermos, you can pack it the night before and it should still be good and chilled by the time their lunch rolls around.

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    Pulled Pork

    Pulled Pork

    I very seldom (which means, never) cook Pulled Pork in a smoker or a grill. And I live in Texas, so I believe it’s almost against some religion or something. I don’t cook it outside, because I don’t know how. But I do like to eat it. 

    So we cook it inside and problem is solved. For this particular recipe, I used the oven, but I have also cooked this in a crockpot, both are equally delicious.

    The original recipe is here.

    As always, read through the recipe and notes first. Click for Homemade BBQ Sauce recipe.

    Pulled Pork

    • One 4 pound boneless pork butt or shoulder roast
    • 2 TBSP brown sugar
    • 2 TBSP paprika
    • 1 1/2 TBSP salt
    • 1 1/2 TBSP black pepper
    • 1 TBSP cumin
    • 1 tsp. garlic powder
    • 1/2 TBSP liquid smoke
    • 2 cups apple juice
    • 1 cup apple cider vinegar
    • 1 1/2 TBSP Worcestershire sauce
    • Homemade BBQ sauce (or your favorite bottled)

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    In a small bowl combine

    1. brown sugar
    2. paprika
    3. salt
    4. black pepper
    5. cumin
    6. garlic powder
    7. Place the pork in a large bowl and rub the dry mixture all over, being sure to coat all of the meat.
    8. Cover the bowl with plastic wrap and place in refrigerator anywhere from 2 hours to overnight.
    9. When it’s time to cook the pork, preheat your oven to 325°.
    10. Pour the apple juice, vinegar, Worcestershire, and liquid smoke into a large Dutch oven.
    11. Place the pork in the pot and cover tightly with foil, then the lid.
    12. Bake until the meat is fork tender and shreds easily (about 4 hours).
    13. Be sure to baste the pork with the cooking juices about every hour.
  • The pictures posted are with a 9 pound pork, the recipe listed is for a 4 pound. So, adjust the recipe accordingly depending on the size of your pork.
  • I listed the recipe how I actually prepared my pork. The original recipe calls for cayenne pepper and dry mustard. You can link back to the original recipe for all of the dry ingredients and quantities used.
  • For my pork, I let it sit in the fridge for about 6 hours and I cooked it for about 7 hours. The longer you allow it to cook, the more tender it will be.
  • I actually don’t own a Dutch oven big enough to hold a 9 pound pork, so I had to use a roasting oven (you know the kind you plug in and use for the holidays), and it worked perfectly. If you don’t own a Dutch oven at all, then I would suggest to buy an aluminum roasting pan (throw away kind) and just be sure to cover the hell out of it.
  • BBQ isn’t the only dish this is good for. You can use this for:
    Pork tacos
    BBQ Spaghetti (so, this is BBQ, but it’s a little different)
    Nachos
    Jazz up a grilled cheese
    Pack in the kiddos lunch
    Use your imagination people
  • Pulled Pork

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    Outback Chicken

    Outback Chicken

    I kind of feel that we eat a lot of chicken, but there’s only so many ways to prepare the bird. So, I’m always on the look out for a recipe that’s not only tasty, but will please the whole family, which is not always an easy task. 

    I actually really didn’t think that this recipe was going to be a winner, but I was pleasantly surprised when, not only did this recipe turn out wonderfully, but the WHOLE family enjoyed it as well.

    As always, be sure to read entire recipe, PLUS tips before beginning.

    Inspiration can sometimes hit us unexpectedly, find the inspiration for this recipe, here.

    Outback Chicken

    • 4 boneless skinless chicken breasts (pounded to 1/2 inch thickness)
    • Seasoning Salt
    • Salt and Pepper
    • 4 bacon slices
    • 2 cups shredded cheddar

    SAUCE

    • 1/4 cup regular mustard
    • 1/3 cup honey
    • 2 Tbsp. mayonnaise
    • 2 teaspoons dried onion flakes

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    1. After pounding chicken, season chicken breasts with seasoning salt/salt/pepper, then place in ziploc bag and refrigerate for 30 minutes.
    2. PREHEAT OVEN TO 350 degrees F.
    3. Cook bacon using your preferred method (either on stove or in oven).
    4. Sauté the chicken. If you cooked your bacon on the stove, use the grease from that, otherwise, use a little vegetable oil. Once sautéed, place on paper towel lined plate.
    5. Prepare the sauce. Whisk all of the ingredients together in a medium sized bowl.
    6. Place chicken in a casserole dish, spoon sauce over each breast.
    7. Cover with bacon, then top with cheese.
    8. Bake in 350 degree F oven for approximately 30 minutes.
  • I used seasoning salt as well as salt and pepper to season my chicken. But use whatever seasoning tickle your taste buds.
  • I say 4 pieces of bacon, because it’s 4 pieces of chicken. My recommendation, cut the bacon in half, then criss cross it on top of the chicken.
  • For the sauce, the pictures below are of the sauce doubled. And that had none leftover. I recommend that you actually triple the sauce and maybe even leave a little out for dipping.
  • If planned properly, this meal can really be put together ahead of time and then put into the oven at dinner time.
  • I say cook for 30 minutes, but as with all meat, especially chicken, make sure the proper internal temperature is reached (165 degrees for chicken)
  • Outback Chicken

    Outback Chicken

    Outback Chicken

    Outback Chicken

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    Four Cheese Manicotti

    Four Cheese Manicotti

    I am not a really big fan of Spaghetti Warehouse. But, when we decide to dine out there, I always get Manicotti. This is one of the dishes that I’ve never really thought about making at home, but I came across a recipe and thought “why not?”

    My son is the picky eater in the house (along with the hubby), but the daughters ate this up. They loved it. We chose to make 2 different pans, using only one box of pasta, but one pan was with our Crock Pot Marinara Sauce and the other was with our Alfredo Sauce. Both turned out so much better than what I get at Spaghetti Warehouse. The only thing missing was their delicious bread.

    This is pretty easy to put together, just make sure to read the notes before preparing.

    I KNOW THAT THERE IS NOT ONE THING ABOUT THESE DISHES THAT SCREAM “HEALTH FOOD”, MODERATION FOLKS, MODERATION!

    The impulse for this recipe came from here.

    Four Cheese Manicotti

    • 1 box (12 to 14 shells manicotti noodles)
    • 15 ounces ricotta cheese
    • 4 ounces cream cheese
    • 1/2 shredded Parmesan cheese
    • 8 ounces of Mozzarella (this will go into your filling)
    • 2 large eggs
    • 1 to 2 cups of shredded Mozzarella (this is going to top your dish)
    • salt and pepper
    • 3 to 4 cups of Crock Pot Marinara or jar sauce of your choosing.
    • 3 to 4 cups of Alfredo Sauce

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    1. Preheat oven to 350 degrees F
    2. Prepare Manicotti noodles according to package directions. Lay out on sheet pan to allow to drain and cool down.

    In a large bowl combine

    1. Ricotta
    2. Cream Cheese
    3. Parmesan Cheese
    4. Mozzarella Cheese (8 ounces)
    5. Eggs
    6. Salt and Pepper
    7. Make sure ingredients are well mixed, then place filling in either a pastry bag or a gallon ziploc bag. You will cut just enough off of the tip to allow the filling to flow well into the manicotti shell (about 3/4 in.).
    8. In a 9×13 pan, ladle about 1 cup of whatever sauce you are using. Spread around until the bottom is covered.
    9. Taking your piping bag and a manicotti shell, pipe the filling into one side of your shell until it is 1/2 full, then turn around and fill the other 1/2. Place shell in pan and continue to fill remaining shells.
    10. Once all shells are placed in pan, cover with the remaining sauce, then top with Mozzarella cheese.
    11. Bake in 350 degree oven, uncovered for 30 minutes.
  • When I prepare this dish, I use half the shells for Marinara Sauce and half for Alfredo Sauce. I’m only using 1 box of pasta. They will each use a 9×13 pan. If you choose to only use one sauce, you will probably still need a second pan.The filling should be enough for (1) box of shells.
  • For the sauce amounts, if you are making both types of Manicotti and are going to use a jar sauce, 1 jar of each should be enough (depending on how saucy you like it). I used my recipes for Crock Pot Marinara and Alfredo Sauce for this recipe, so honestly, I just ladled sauce onto the bottom of the pans, and then topped with sauce until I was satisfied.
  • When it says to use 2 cups shredded Mozzarella for the toppings, that is 1 cup for each pan. This is your dish, use more, use less, totally up to you. Hell, you don’t even have to use Mozzarella if you don’t like it, but are there really people who don’t like Mozzarella? Hmmm, crazy.
  • You don’t really have to cook your shells, I do because I prefer it that way. If you choose to not cook your shells before baking, you will need to bake for about 60 minutes.
  • I choose to bake my dish uncovered because I only bake mine for 30 minutes. However, if you are going in with uncooked noodles, then you probably should cover your dish(es) with foil for the first 45-50 minutes of baking, then uncover for the remaining 10-15 minutes.
  • On a very unhealthy note, make sure you serve with some good, crusty bread to sop up all of your sauce, but throw in a side salad to balance it all out.
  • Manicotti

    Mancotti

    Manicotti

    Manicotti

    Manicotti

    Manicotti

    Manicotti

    Manicotti

    Marinara Manicotti

    Alfredo Manicotti

    Alfredo Manicotti

    Alfredo Manicotti

    Alfredo Manicotti

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    Meatballs

    So, this is my go to meatball recipe AND I have no shame in saying that I snaked it from Bobby Flay. 

    I used to buy my meatballs frozen, but once I made them from scratch and realized just how simple it really was, there was no going back to buying frozen. Here’s the other thing, you can adjust to your family’s liking.

    Cook up some spaghetti noodles and Crock Pot Marinara and your meal is ready. This is another recipe that freezes wonderfully. 

    To freeze: Bake meatballs, cool, then place them in a single layer on a sheet pan, place in the freezer. Once frozen, place them in a labeled freezer bag. When ready to eat, put them in the fridge in the morning to thaw out and by evening put them in a pot with whatever sauce you fancy and heat through.

    Find Bobby’s original recipe here

    Meatballs

    • 1 lb. ground pork
    • 1 lb. ground beef
    • 1/8 cup dried basil
    • 2 large eggs (lightly beaten)
    • 1/3 cup grated Parmesan
    • 4 cloves garlic (finely chopped and sauteed)
    • 1/4 cup dry bread crumbs
    • 1/4 cup finely chopped Italian parsley
    • salt and pepper to taste

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    1. Preheat oven to 350 degrees F

    In a large bowl combine

    1. Ground Pork
    2. Ground Beef
    3. Dried Basil
    4. Beaten Eggs
    5. Grated Parmesan
    6. Sauteed Garlic
    7. Bread Crumbs
    8. Parsley
    9. Salt and Pepper
    10. Using about 1 1/2 – 2 tablespoons of meatball mixture, form ball and place on broiler pan (I spray mine with cooking spray). Cook for approx. 30 minutes or until internal temperature reaches 165 degrees F.
    11. **I use a broiler pan to allow the fat from the meatballs to drain as they cook. If you don’t have a broiler pan, it’s ok. Just use a rack of some sort (a cooling rack will work here, just spray very well) and place on a sheet pan covered in foil.
  • I usually shop at Kroger and my particular store doesn’t carry Italian Parsley. I just buy the parsley that they offer and it works.
  • Cooking time will depend on the size of your meatball. I use about 2 tablespoons of mix to make my meatballs, so mine take around 30 minutes.
  • Kids LOVE to help cook. And I personally think that it is becoming a lost art. This is a perfect recipe to have the kids help with. Don’t be afraid to allow your kids to handle raw meat. Just make sure they understand the importance of clean hands before and after. My youngest helps. Plus, they are more likely to eat something that they helped prepare or so the experts say.
  • If you are making a batch of these for dinner tonight, double the recipe and freeze. That way you have a quick and easy meal on a busy night. Use for: Meatball Subs/Pizza Toppings/Appetizers/Ziti/Spaghetti & Meatballs
  • Use the nutrition label as a guide only.
  • Wanna get fancy? Cube up some mozzarella cheese and form the meatball around the cheese.
  • Meatballs
    Meatballs
    Meatballs Meatballs Nutrition Label | Recipe on www.bxtchesbeblogging.com**This recipe yields about 28 meatballs, depending on how large you make them. The serving size for this nutrition label is just for ONE MEATBALL. Sorry, I don’t mean to yell, just need to not get anyone’s low carb hopes up.**

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    Chicken Teriyaki Meatballs

    Chicken Teriyaki Meatballs | Recipe on www.bxtchesbeblogging.com

    Chicken Teriyaki Meatballs

    I really, really love these meatballs. They’re very kid friendly and super simple to whip together. I’m not sure about you, but I hate for my kids to buy lunch at school. Not only do school lunches lack nutrition, but have you seen one in a while? Let’s just say that they are not going to win culinary awards any time soon. So this is another recipe I can put in a thermos, along with some teriyaki sauce in the morning, add a small container of rice, and my kids are able to bring a hot lunch to school. 

    So all around, this recipe is a winner.

    I use ground chicken (obviously), so to add some fat to that, I added 1/4 lb. of ground pork. This recipe that can be doubled easily, which I recommend. That way if you are cooking this for dinner tonight, make an extra batch and freeze them up. 

    To freeze: Bake meatballs, cool, then place them in a single layer on a sheet pan, place in the freezer. Once frozen, place them in a labeled freezer bag. When ready to eat, put them in the fridge in the morning to thaw out and by evening put them in a pot with whatever sauce you fancy and heat through.

    Inspired by recipe found here

    Chicken Teriyaki Meatballs

    • 1 lb. ground chicken + 1/4 lb. ground pork
    • 1 large egg (beaten)
    • 1/2 cup plain breadcrumbs
    • 1 clove garlic (minced)
    • 2 inches fresh ginger (grated)
    • 1/2 tsp. soy sauce
    • 2 green onions (chopped)
    • salt and pepper to taste

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    1. Preheat oven to 400°
    2. Line a sheet pan with aluminum foil and spray with non-stick spay
    3. Place all ingredients in a large bowl
    4. Using your hands, mix until all ingredients are combined
    5. Shape into equal size meatballs
    6. Meatballs are done when a thermometer reads 165° (you are cooking with chicken, make sure it is thoroughly cooked)
  • You can use ground turkey here instead of chicken. Even when I use ground turkey, I still add 1/4 pound of ground pork for every pound of ground turkey.
  • My meatballs were about 2 tablespoons each. This makes for a large meatball. So this recipe yields me around 15 meatballs
  • For the size of my meatball, the cooking time was 30 minutes. You may need to adjust this depending on the size of the ball
  • My meatballs did not stick. However, they were crispy on the bottom, so you may want to rotate them halfway through.
  • When forming the meatballs, the mixture was quite sticky, so to make it a little easier to form into balls, chill the mixture first.
  • Because they were relentless in their pursuit to assist, my kiddos actually helped me with this recipe. I just scooped the mixture, then gave it to them and let them form the balls. Of course, I made sure that they washed their hands thoroughly before and after this process.
  • Serve with Teriyaki Sauce over rice, noodles, on a hoagie roll, or make mini-meatballs and stick a toothpick in them and you have a great appetizer.
  • I have exceeded the number of times that I am comfortable typing (or saying in my head) the word ball(s) or meatballs
  • Chicken Teriyaki Meatballs
    Chicken Teriyaki Meatballs
    Chicken Teriyaki Meatballs
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