Cheeseburger sliders

recipe here

Ingredients

• 2 lb lean ground beef, (90/10 or 93/7 fat content)
• 1/2 Tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 large yellow onion, finely diced
• 1/4 cup mayonnaise
• 8 slices medium cheddar cheese
• 6 oz medium cheddar, shredded (or used more sliced cheese)
• 24 dinner rolls, (or use 2 packs of 12)
• 2 Tbsp unsalted butter, melted, plus more to grease baking sheet
• 1 Tbsp sesame seeds

US Customary - Metric

Instructions

1. Preheat oven to 350˚F. Butter the bottom of a rimmed baking sheet.
2. Place a large skillet over medium/high heat with 1/2 Tbsp olive oil. Add diced onion then 2 lbs ground beef and break up with a spatula. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Sautee over medium/high heat, breaking up the beef and cook just until cooked through then remove from heat.
3. Tilt skillet to spoon off and discard excess fat. Stir in 1/4 cup mayo.

4. Cut buns in half. Place bottom half of dinner rolls on buttered baking sheet and line bread with sliced cheese. Spread ground beef mixture evenly over the sliced cheese, using the back of a spatula to square off the edges. Cover the ground beef with 6 oz of shredded cheddar.

5. Place the top of buns, cut-side down, over the burgers. Brush tops with 2 Tbsp melted butter and immediately sprinkle tops with sesame seeds. Bake at 350˚F for 12-15 minutes, or until cheese is melted and tops are golden brown.

Powered by Slickstream

banana bread- Lisa L

 

whipped frosting

 https://iambaker.net/whipped-vanilla-buttercream/#wprm-recipe-container-68388

Cheesy chicken enchilada

Ingredients

• 2 cloves garlic, minced
• 3 cans (3 cups) enchilada sauce
• salt
• ground black pepper
• 2 boneless, skinless chicken breasts
• 2 cups shredded cheddar jack cheese
• 8 flour tortillas
• cooking spray
• 1/2 cup fresh cilantro, roughly chopped (optional)

Instructions

1. Preheat oven to 425 degrees.
2. Pour enchilada sauce into a deep skillet and add the minced garlic; heat to boiling. Season the chicken breasts with salt and pepper on both sides and add to the skillet, nestling into the sauce. Reduce to low heat and cover. Cook for 15-20 minutes or until the chicken is cooked through.
3. Remove the chicken from the sauce and let the chicken and the sauce cool slightly. Use two forks to shred the chicken (pierce the chicken with one fork and hold it steady while slowly scraping the other fork, prongs faced backwards, away from the other fork).
4. Lightly coat the bottom of a 9-inch x 13-inch baking dish with cooking spray and set aside.
5. Add chicken, 3/4 cup reserved enchilada sauce, and 1 cup cheese to a large bowl. Add cilantro (if desired) and stir gently to combine.
6. Warm the tortillas wrapped in a damp cloth or paper towel in the microwave on high for 20-30 seconds. Assemble the enchiladas by spooning a heaping 1/3 cup of the chicken mixture along the center of the tortilla. Roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
7. Brush the tops of the enchiladas with a small amount of olive oil. Place the dish into the oven and bake uncovered for 8-10 minutes or until the tortillas begin to turn golden.
8. Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven and pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese over the sauce. Lightly cover with aluminum foil and return to the oven for 20 minutes.
9. Carefully remove foil and bake uncovered for an additional 5-10 minutes or until the cheese is golden.
10. Let stand 5-10 minutes prior to serving. Garnish with cilantro and serve with sour cream or salsa, if desired.

https://lifeloveandgoodfood.com/cheesy-chicken-enchiladas/

CROCKPOT GREEN ENCHILADA SOUP

2.5 lbs chicken

28oz green enchilada sauce

24oz chicken broth

1 cup half and half or heavy cream

2 cups monterey jack cheese

4 oz cream cheese 

4 oz green salsa

in crockpot add chicken, green enchilada sauce, and broth... cook low for 6-8 hrs

about 30 min before shred chicken and back in, cheese, cream cheese, 1/2 and 1/2 and green salsa

 

Chicken Milanese

INGREDIENTS

• 2 boneless, skinless chicken breasts, 16 oz total
• 3/4 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 cup seasoned whole wheat breadcrumbs, wheat or gluten-free
• 2 tablespoons grated Parmesan cheese
• 1 large egg, beaten
• olive oil spray
• 6 cups baby arugula
• 3 lemons, cut into wedges

INSTRUCTIONS

• Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick.
• Sprinkle both sides with salt and pepper.
• In a shallow plate, beat the egg and 1 teaspoon of water together.
• Combine breadcrumbs and parmesan cheese in a shallow bowl.
• Dip the chicken into the egg, then the breadcrumb mixture.  Place on a work surface and spray both sides with olive oil.
• Preheat the air fryer to 400F.
• In batches transfer to the air fryer basket and cook 7 minutes, turning halfway until golden and cooked through.
• Serve chicken with 1 1/2 cups arugula and top with a generous amount of lemon juice.

Oven Directions:

• Bake in a preheated oven 425F 425F for 12 to 14 minutes, flipping halfway until golden.

 https://www.skinnytaste.com/air-fryer-chicken-milanese/

sausage/apple stuffed acorn squash

 Ingredients

• 3 Acorn Squash, halved
• Olive Oil
• Salt & Pepper
• 1 lb Ground Sausage
• 1 Small Onion, finely chopped
• 2 Large Celery Stalks, finely chopped
• 2 Apples, diced
• ½ tsp sage
• 1 cup Panko Bread Crumbs
• 1 cup Parmasean Cheese, divided

Instructions

1. Preheat oven to 400 degrees.
2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
3. Spoon out seeds.
4. Brush olive oil inside and on top of Acorn Squash.
5. Sprinkle Salt and Pepper over Acorn Squash to taste.
6. Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.
7. While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.
8. Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
9. Add apples and sauté for another 2 minutes or until softened.
10. Stir in sage and bread crumbs.
11. Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
12. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
13. Return to the oven and bake an additional 15-20 minutes depending on size of squash.
14. Remove from oven and top with remaining parmesan cheese.
15. Enjoy!