Thursday, September 10, 2015

Talk Baja Cheese Bacon Bombs!


1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits
Cubed Mozzarella Cheese (1x1" cube per Bomb)
1 lb of Bacon (1 slice per Bomb)
Canola Oil (or other vegetable oil)
Long wood skewers 


1. Cut mozzarella cheese into 1" cubes
2. Spilt each pice of biscuit dough into halves 

3. Roll each cheese cube inside a biscuit dough half, nice and tight
4. Wrap each rolled bomb in a slice of bacon, covering all the dough
5. Insert a skewer into each rolled bacon bomb
6. Preheat approx. 1" of cooking oil in a deep frying pan to 350°F
7. Fry the bacon bombs in the oil, turning frequently until golden brown
8. Remove to a plate lined with paper towels to soak up extra grease



Works best with thin sliced bacon.
Use Cubed Pepper Jack Cheese as an optional kick!
Tastes great with a sour cream or ranch dressing dip

Wednesday, September 2, 2015

Spicy Chicken Skewers

Serves 4

To make a tomato-based spicy sauce for chicken skewers, char whole tomatoes, garlic, and chiles on a grill, then pulse them in a blender. Cook briefly with sauteed onion until the sauce is reduced and thickened. This is the classic Mexican ranchera sauce. Use more or fewer chile peppers according to your tolerance for spice. Weave chunks of boneless chicken breasts onto metal or wood skewers (soak the wood ones for 30 minutes before using), then grill the skewers and serve with rice and the sauce.


2 large tomatoes, cored
2 jalapeno or serrano chile peppers, cored, halved, and seeded
1 clove garlic, skin intact
1 tablespoon olive oil
1 slice onion, finely chopped
Salt, to taste

1. Light a charcoal grill or turn a gas grill to medium-high.

2. Set the tomatoes, jalapeno or serrano, and garlic on the rack and cook, turning occasionally, for 15 minutes, or until they are charred all over; cool.

3. Remove skin from the garlic. In a food processor, combine the garlic, tomatoes, and chiles. Pulse until smooth.

4. In a skillet over medium heat, heat the oil. Add the onion and salt. Cook, stirring often, for 5 minutes. Add the tomato mixture and cook, stirring often, for 8 minutes more. Set aside.


2 pounds skinless, boneless chicken breast, cut into 2-inch pieces
2 tablespoons olive oil
Salt and black pepper, to taste
Canola oil (for the grill)
1. In a large bowl, combine the chicken, olive oil, salt, and black pepper. Toss well. Thread the chicken onto skewers.

2. Brush canola oil over the hot grill rack. Set down the skewers, cover the grill, and cook for 5 minutes. Turn and cook 5 minutes more, or until the chicken is cooked through. Serve with rice and ranchera sauce.