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Recipes
Make-Ahead Cheesy Bacon Mini Meatloaves
By gmbeckett
Whisk egg and milk in large bowl until blended
- 1 egg
- 1/2 cup milk
- 1 lb (450 g) extra lean ground beef
- 1 pkg Stove Top Stuffing Mix for chicken
- 1/2 cup tex mex shredded cheese
- 1/4 cup bbq sauce
- 2 green onions, sliced
- 4 slices bacon
CHICKEN CORDON BLEU CASSEROLE
By gmbeckett
Bring a large pot of water to a boil over med-high heat
- 1 lb. Pasta (I used penne-you could use any fun shaped pasta)
- 1 cup Chicken Breasts, cooked and cubed
- 1 cup Ham, cooked and cubed
- 1 1/2 cups Milk
- 8 oz. Cream Cheese (softened)
- 2 Tbsp. Dried Minced Onion
- 2 cups Swiss Cheese, shredded
- Salt
- Pepper
- Cayenne Pepper
- 1 cup Panko Crumbs
- 1/2 cup Butter, melted
Potato Pizza
By gmbeckett
In a large saucepan cover potatoes with plenty of water and bring to a boil
- 1 lb potatoes (about 3) unpeeled and cleaned
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic
- 1/2 cup sliced red onion
- pita bread or pizza crusts
- 1 tbsp olive oil
- 1 medium tomato, thinly sliced
- 1/2 tsp dried oregano
- 3 cloves garlic
- 6 black olives, chopped
- 2 oz grated parmesan cheese
Best way to seed a pomegranate
By gmbeckett
Cut pomegranate in half horizontally
- weight is the best way to pick a pomegranate. Heaviness indicates that the pomegranate packs plenty of juice
Slow-Cooker Bacon, Egg and Cheese Casserole
By gmbeckett
In large bowl, beat eggs and half-and-half with whisk
- 2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf, baked according to package directions
- 12 eggs
- 1 pint (2 cups) half-and-half
- 2 cups shredded Cheddar cheese (8 oz)
- 1 lb thick-sliced bacon, cooked, coarsely crumbled
- 1 medium green bell pepper, coarsely chopped (1 cup)
- Chopped fresh parsley, if desired
Quinoa Salmon Cakes
By gmbeckett
Preheat oven to 350. To a small parchment-lined baking sheet, add salmon and sprinkle with 1/4 tsp salt and 1/4 ts...
- 1 6 1 6 6 oz boneless, skinless wild salmon fillet
- 1 1 1 tsp sea salt, divided
- 1/2 1/2 1/2 tsp fresh ground black pepper, divided
- 1/2 1/2 1/2 cup quinoa, rinsed
- 1 1 1/4 egg plus 1/4 cup egg whites
- 3 3 3 green onions, sliced, divided
- 2 2 2 tsp lemon zest
- olive oil cooking spray
- 3/4 3/4 3/4 cup reduced fat plain greek yogurt
- 1 1 1 tbsp chopped fresh dill
- 2 2 2 tsp fresh lemon juice
- 4 4 4 cups baby arugula
Grilled Foil-Pack Cheesy Fries
By gmbeckett
Heat gas or charcoal grill to medium-high heat
- 1 bag (14 oz) Cascadian Farm™ organic frozen crinkle-cut French fries
- 1 tablespoon butter, melted
- 4 slices American cheese
- 2 tablespoons sliced green onions (2 medium)
- 2 tablespoons cooked real bacon bits
Andouille and White Cheddar Over-Stuffed Baked Potatoes
By gmbeckett
Preheat the oven to 400 degrees F
- 8 8 8 large baking potatoes, like Russets
- Drizzle olive oil
- Salt
- Freshly ground black pepper
- 3 3 3 tablespoons olive oil
- 2 2 2 cups thinly sliced onions
- 1/2 1/2 1/2 pound andouille sausage, ground
- 8 8 8 tablespoons butter
- 1 to 1 1/2 1 to 1 1/2 1/2 cups cream fraiche
- 1/2 1/2 1/2 pound white cheddar, grated
- 1/4 1/4 1/4 cup chopped chives
- 1/4 1/4 1/4 cup chopped parsley
Cheesy Chicken Pizza
By gmbeckett
Cut chicken into 1/4 inch thick strips
- 3 boneless skinless chicken breasts
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cups chopped broccoli florets
- 2 tbsp chopped fresh coriander or parsley
- 1 tbsp chili powder
- 1 tbsp Worcestershire sauce
- 1/4 tsp each salt and pepper
- 1 round (12 inch) pizza crust or flatbread
- 1 cup shredded mozzarella or Monterey jack cheese
Southwest Chicken Biscuit Sandwiches
By gmbeckett
Heat oven to 350°F. Place biscuits on large ungreased cookie sheet
- 1 can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 ct)
- 3 cups shredded pepper Jack cheese (12 oz)
- 3 tablespoons Crisco® 100% Extra Virgin Olive Oil
- 1 cup thinly sliced poblano chile pepper (1 medium)
- 3 cups shredded deli rotisserie chicken
- 2 tablespoons fajita seasoning or chicken taco seasoning mix
- 2 cans (8 oz each) tomato sauce