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January 2016

BBQ Bacon Wrapped Meatloaf Onion Bombs

Everything about these BBQ bacon wrapped meatloaf onion bombs is amazing and certain to please the carnivores in your family. Not only are they easy to prepare, they can be made in advance and frozen for those nights when you don't want to cook.

I wish I could take full credit for the recipe, but instead it is adapted from one I found at MyFridgeFood.com. It's a great source for all types of recipes based on what you currently have in the fridge, plus guests can submit their own recipes for a chance to win prizes.

For us, the beef onion bomb is a meal in itself, but it would pair well with a fresh garden salad, steamed green beans, corn on the cob, mashed potatoes or fries.

Bacon-wrapped-beef-onion-bbq-bomb-the-cheap-gourmet

BBQ BACON WRAPPED MEATLOAF ONION BOMBS
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 2

INGREDIENTS:

1 pound grassfed ground beef
1/4 medium Green Bell Pepper, chopped
2 cloves Garlic, minced
1/2 teaspoon ground Pink Himalayan Salt
1/2 teaspoon ground Black Pepper
1/2 cup Panko breadcrumbs (we like Emeril's Original Panko breadcrumbs
1 medium egg, beaten
1/4 cup Half & Half or whole milk
1/4 cup BBQ sauce, plus extra for brushing (my favorite is The Shed Spicy Sweet BBQ Sauce)
2 medium White or Yellow onions
6 thick slices Applewood or Hickory Bacon

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. In a large bowl combine all ingredients except onions and bacon.
3. Cut the top and bottom off each onion and remove skin. Cut in half and remove core, leaving 3-4 thick outside layers.
4. Divide meat mixture in half and roll into balls.
5. Wrap onion halves around meat to create a seal around the meatball.
6. Wrap each bomb with 3 slices of bacon and secure with toothpicks.

Bacon-wrapped-beef-onion-bbq-bomb-1-the-cheap-gourmet

 

 

 

 

 

 

 

 

 

 

7. Bake in glass casserole dish for 45 minutes, or until internal temperature reaches 165 degrees.
8. Brush with BBQ sauce and bake an additional 5 minutes. Serve immediately.


Super Easy Pepperoni and Mozzarella Pizza Rolls

Need a fast, yet flavorful appetizer or meal? If so, you'll love these pepperoni and mozzarella pizza rolls. With only 4 ingredients and less than 30 minutes, you can enjoy ooey-gooey pizza rolls for a fraction of the cost of delivery pizza.

Pepperoni-stuffed-pizza-rolls-the-cheap-gourmet

SUPER EASY PEPPERONI AND MOZZARELLA PIZZA ROLLS
Prep Time: 10 minutes
Bake Time: 18-20 minutes
Yield: 16 pizza rolls

INGREDIENTS:

1 can Pillsbury 'Original' Grands Biscuits

40 slices Pepperoni (we like Bridgford brand)

16 (1-inch) cubes Mozzarella Cheese

1/3 cup Mozzarella Cheese, grated

1/4 cup Marinara or Pizza Sauce, for dipping

DIRECTIONS:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Lightly grease 9-inch pie dish.
  3. Place biscuits on lightly floured cutting board. Cut in half and gently smash with hand palm. Carefully remove from cutting board and shape into round disc.
  4. Add 2 slices of pepperoni (side-by-side and slightly overlapped) and place cheese cube in center. Wrap excess dough around pepperoni and cheese, roll into a ball, and place in pie dish. Repeat until you have 16 pizza rolls.
  5. Place one slice of pepperoni between each roll. Top with shredded mozzarella.
  6. Bake for 18-20 minutes, until golden brown. Let rest for 2-3 minutes. Transfer to serving plate with marinara sauce and serve immediately. 

Pepperoni-stuffed-pizza-rolls-3-the-cheap-gourmet


Close to Restaurant-Style Pho Soup Recipe

A few years ago, an Asian restaurant opened nearby and everyone was raving about the Pho. Since I had never had it, I couldn't tell if it was authentic or not, but the flavor was something I never forgot.

I began researching Pho recipes and they all called for oxtail or bone marrow bones with very long cooking times.  They also included spice mixtures of anise & fresh ginger, along with cilantro, bean sprouts, chile-garlic sauce, Thai Basil, and green onions for garnish. 

Being married to a picky-eater who doesn't like (or won't try) half of the ingredients, I had to come up with a recipe that he would enjoy without sacrificing the taste. I also wanted a recipe that didn't take hours of simmering; something I could make on the fly without sacrificing taste.

After a few tries, I came up with what I refer to as 'Faux Pho'. While there's nothing fake about it, the process takes less than 30 minutes and the taste is pretty close to the restaurant at a fraction of the cost. 

Faux Pho Restaurant Style Soup

FAUX PHO Close to Restaurant-Style Pho Soup Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 large bowls or 6 medium bowls

INGREDIENTS:

1/3-pound Filet Mignon, Skirt Steak or Sirloin, slightly frozen and sliced paper-thin across the grain (set aside to rest at room temp)

1/2 medium White or Yellow Onion, sliced thinly

3-inches fresh Ginger, peeled and grated

3-4 medium Garlic cloves, peeled and chopped

1 medium Jalapeno, seeds removed and chopped

4 medium Baby Portobello Mushrooms, thinly sliced

Juice of one Lime

2 Tablespoons Fish Sauce

2 Tablespoons Soy Sauce

1 Quart Beef Broth (I prefer Kitchen Basics for the rich broth)

1/2-package of wide rice sticks, soaked, cooked & drained (or substitute with Fettuccine noodles)

Toppings can include: Bean Sprouts, chopped Cilantro, chopped Thai Basil, and/or Scallions cut into thin slices

DIRECTIONS:

  1. Slice beef and set aside. 
  2. Preheat a large saucepan over medium heat. Add 2 Tablespoons of Beef Broth, onions, ginger, garlic, and jalapeno. Cook until onion becomes translucent, about 5 minutes.
  3. Add mushrooms, lime juice, fish sauce, soy sauce, and beef broth. Stir ingredients until well incorporated. Reduce heat to low and simmer for 10 minutes.
  4. While soup is simmering, prepare noodles according to package directions. Noodles should be al dente at most, to avoid over cooking after adding to the broth.
  5. Drain and add to broth. Cook on low for 3-4 minutes to return noodles to temp. 
  6. Add raw beef to soup bowls and carefully ladle soup over the meat. The meat will cook in the soup due to the thin slices.
  7. Top with your favorite additions and enjoy!

  

 

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