Cheese Shell Mini Tacos
For This Recipe You’ll Need:
Shells: 3 cups of freshly shredded cheddar cheese (or experiment with your favorite cheeses!)
Beef Taco Filling:
1 pound ground beef
1 small onion, diced
3 garlic cloves, chopped
1 jalapeno, seeded and diced
1 packet of Taco seasoning
1/3 cup of water (if needed)
Preheat your oven to 350˚ F/ 175˚ C
Place the cheese in neat piles on an ungreased baking sheet and bake for about 8 minutes, until all the individual shreds melt into one disc. Be careful not to let the cheese color too much. Once they are all melted, let them cool for 2 minutes on your baking sheet, then lift them onto paper towels to blot off any excess grease.
To form the shells, lay them over a propped up utensil. (Or you can use anything in your kitchen, a wide bowl or saucepan could work too!) Set these aside to cool.
Next, make your Taco filling! We used a quick beef taco filling by browning some ground beef on a high heat. Then throw in your onion, garlic, and jalapeños right in with the cooked beef. Sprinkle over your taco seasoning packet. Add water if necessary for a nice saucy filling.
Buffalo Chicken Potstickers
For This Recipe You Will Need:
1 Rotisserie Chicken /shredded (about 3 cups worth)
1/2 cup Celery /finely chopped
1/2 cup Carrots /finely chopped
4 ounces Cream Cheese /softened
1/2 cup Hot Buffalo Sauce
1/3 cup water
Round wonton/gyoza wrappers
Ranch or Blue Cheese Dressing for dipping (optional)
In a large bowl mix together shredded chicken, celery, carrots, cream cheese, and hot sauce.
To form the potstickers scoop about a teaspoon into the center of a wrapper. Wet your finger and brush the top edge of the wrapper with water. Fold the wrapper in half and press and crimp the edges to close.
Heat oil in a medium skillet over medium-high heat. Place the potstickers seam side up into the hot oil and leave to brown (once placed DO NOT MOVE – you want a nice golden brown on the bottom). After about 2 minutes, or until the desired color is reached, add 1/3 cup water and cover the saucepan. Leave to steam about 2 more minutes – or until the water has mostly evaporated and the potstickers are done. Uncover, remove from pan and serve with your choice of Ranch or Blue Cheese dipping sauce. Enjoy!
Spinach Dip Mozzarella Sticks
For This Recipe You Will Need:
8 ounces cream cheese, softened
½ cup cooked spinach, drained
2 cups shredded mozzarella cheese
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 cups flour
4 eggs, beaten
2 cups seasoned breadcrumbs
Canola oil, for frying
Marinara sauce for dipping
In a medium bowl, combine the cream cheese, spinach, mozzarella, salt, pepper, and garlic powder, stirring until thoroughly mixed. Transfer the mixture to a square baking pan lined with parchment paper and spread the mixture evenly in the dish. Freeze for 30 minutes.
Invert the frozen spinach dip onto a cutting board and remove the parchment paper. Slice the block into 1-centimeter strips, then slice the strips in half.
Place the flour, eggs, and breadcrumbs into three separate bowls. Dip the spinach dip sticks into the flour, then the eggs, then the breadcrumbs, then back into the eggs, and finally back into the breadcrumbs. Set the breaded sticks aside on a plate.
Heat oil in a pot over medium-high heat. Fry the breaded sticks for about 30 seconds to a minute, until golden brown.
Cool, then serve with marinara sauce!