Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs

Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs

Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs is a really long name, but super accurate and perfect for this amazing appetizer.  This is an awesome appetizer that is perfect for tailgating, cookouts, sports games or any day.  The spicy, smokey and cheesey flavors are a great combination.  If you want a great appetizer and have access to an outdoor grill this recipe is for you!

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Three Cheese Manicotti

Three Cheese Manicotti

My wife Dana is from New York City! When we visit NYC, we like to purchase food items to bring back Virginia.  One of those food items is fresh pasta.  Our favorite is Manicotti.  You just can’t beat the flavor of the pasta, from the pasta stores in New York.  Since we haven’t been to NY in a while, our stash has run dry.  So I wanted to surprise Dana with some handmade Manicotti.  I must say the three cheese Manicotti was freaking fantastic.  Even Dana said it was the best that she had eaten.  That says a lot.

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Sausage Farmhouse Scramble

Sausage Farmhouse Scramble

Dana and I went to Hash House A Go Go a last year when we went to Mohegan Sun Casino.  It was an amazing breakfast.  We both had a farm house scramble.  Basically it is a biscuit topped with griddled potatoes, veggies, meat, eggs and cheese.  Basically the best combination possible.  We have been talking about it for a while now.  After making homemade biscuits the other day, we thought it would be a great idea to make our own farmhouse scrambles at home.  My take uses sausage and a pepper medley.  Totally Awesome!

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Super Creamy Macaroni and Cheese

Super Creamy Macaroni and Cheese

Nothing goes with barbecue like a good ole Macaroni and Cheese.  I have been trying forever to come up with a super creamy macaroni and cheese that I could serve with my barbecue.  I think that I have finally found the perfect recipe.  This recipe is simple, delicious and extremely creamy.  It is basically the best macaroni and cheese that I have ever had.

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Inside and Out Grilled Cheese

Inside and Out Grilled Cheese

I love a good ole American Cheese Grilled cheese sandwich.  However, I have been introduced to various other methods of cooking and found the best grilled cheese ever!  This involves using a lot of butter, white bread and shredded cheese.  Yep, no more american cheese.  Ok, you really can’t call it cheese, but it is tasty!  This sandwich is loaded with cheese and is even topped with cheese.  The cheese is fried right into the bread giving it a crusty, cheesy awesomeness!

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Hatch Green Chile Queso

Hatch Green Chile Queso

Dana and I are huge fans of Green Chiles.  We eat them whenever we can, but Hatch chiles are hard to come by in Virginia.  A couple of weeks ago the fine people over at http://www.hatch-green-chile.com/ provided us with 5lbs of medium Hatch green chiles.  These are top notch chiles, fire roasted, seeded and then flash frozen.  They then deliver them right to your door in a cooler filled with dry ice.  Pretty much the only way to get Hatch chiles on the east coast.  We used a bunch to make some Green Chile Enchiladas and figured it would be great to use some in queso.

Hatch Green Chile Queso

Hatch Green Chile Queso

The first thing that you need is to get 3-4 chiles roasted, peeled and seeded. If you are lucky, the Hatch Chile Store already did this for you.  If not you will need to roast, peel and seed the chiles yourself.  I have directions in my Green Chile burger post.

Hatch Green Chiles

To start heat olive oil and onions in a sauce pan over medium heat.  Cook the onions till they are translucent.  Roughly 5 minutes.

Cook the Onions

Then add the garlic and continue to cook for another minute.

Add the Peppers

Add the 1/3 cup milk and roasted chiles.  Cook for 3 minutes or until the milk is warmed. Add the salt, pepper, cayenne pepper and cumin into the pan.

Melt the cheeseThen slowly add the 8 oz of White American Cheese and 4 oz of Monterrey Jack cheese.  Stirring as you add the cheese.

Mmm melted

Stir until melted.

Queso

Simmer for 5 minutes or until smooth and delicious!

Serve with your favorite chips.

Hatch Green Chile Queso
Author: 
Recipe type: Queso
Cuisine: Tex/Mex
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A perfect blend of green chiles and cheese melted into a delicious dip!
Ingredients
  • 4 hatch chiles, roasted, peeled and seeded (or equivalent peppers)
  • 8 oz White American Cheese, cubed
  • 4 oz Monterrey Jack Cheese, cubed
  • 2 tsp olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp cumin
  • ¼ tsp cayenne pepper (1/2 tsp if you like it hot, some like it hot)
Instructions
  1. To start heat olive oil and onions in a sauce pan over medium heat. Cook the onions till they are translucent. Roughly 5 minutes.
  2. Then add the garlic and continue to cook for another minute.
  3. Add the ⅓ cup milk and roasted chiles. Cook for 3 minutes or until the milk is warmed.
  4. Add the salt, pepper, cayenne pepper and cumin into the pan.
  5. Then slowly add the 8 oz of White American Cheese and 4 oz of Monterrey Jack cheese. Stirring as you add the cheese.
  6. Stir until melted.
  7. Simmer for 5 minutes or until smooth and delicious!
  8. Serve with your favorite chips.

 

The Chiles

We received medium spiced chiles from http://www.hatch-green-chile.com/ and they were not too spicy.  However, it is noted that I have a high tolerance for spice.  Next time I will opt for the hot chiles.

It is noted that we received the Hatch Green Chiles from http://www.hatch-green-chile.com/ for free, but did not get paid or compensated in any other way for this review.  I am not an affiliate and I do not receive any compensation for any sales resulting from this review.

American Grilled

American Grilled

Well it has been a whirlwind experience. I competed on the third episode of American Grilled on the Travel Channel. It was a ton of fun and one thing stuck out. I dropped the cheese! It was a funny comment. So in response we have released the “I dropped the Cheese” t-shirt on our cafepress store. You can help me celebrate my error in style. This shirt sports the “I dropped the Cheese” quote on the front and the SavoryReviews.com logo on the back. You can walk around in style.

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Click Here to Purchase your Own – They come in all sizes up to 4x.

Once again this was a great experience and a ton of fun. We feel Rex should get another chance!  If you are like us, we need to let the Travel Channel know. Currently the runner’s up have the opportunity to be voted back in next season. We need the second runner up to get a chance too. So tweet @travelchannel with the hashtags #americangrilled #bringrexback. Also check out the American Grilled website and Travel Channel facebook page. Lets get Rex back.  Let everyone know that you want Rex back on American Grilled.

Camembert Asparagus Puffs

Camembert Asparagus Puffs

Camembert Asparagus Puffs

While I was New York I accompanied Dana’s Father to a nice market.  This market has a small wheel of Camembert cheese on sale for half off.  Yeah, I could not pass up on the offer. So I thought about making a wheel of Camembert wrapped in puff pastry.  Then Dana’s dad said that he had some fresh asparagus and it was on.  Time to make some delicious appetizers with cheese and pastry.  This recipe is short, but it packs a punch.  Especially if you serve it with nice honey mustard!

Camembert Asparagus Puffs

Preheat the oven to 400 degrees.

Portion the puff pastry

Thaw two sheets of puff pastry.  Then cut the pastry into 12 equal squares.  Also whisk an egg in a small bowl and set aside.

Asparagus

Wash and dry the asparagus spears.  Then either cut off the tips and save.  To save on some moolah you can use the whole spear cut into 1 inch sections, but I like the asparagus tips.  What can I say, they are delicious!

Spread out the puff pastry and paint with egg wash

To form, spread out 1 square of puff pastry on a cookie sheet. Then coat the edges of the square with a light coating of the egg wash.

Add the cheese and asparagus

The place a cube of Camembert cheese and a piece of asparagus on each square.

Fold over and crimp

Fold over the puff pastry and then using a fork, press the edges together to form a tight seal.

Repeat for the remaining squares.

Brush the tops

Then using the remaining egg wash, coat the top of the pastry squares.  The egg wash will give them a rich golden color when they are done.

Perfect little Appetizer

Place the pans in the oven and cook for 12-15 minutes or until the puff pastry is puffy and golden brown.

Camembert Appetizer

Remove and let cool for a couple minutes before eating.  This is an important step as the filling is like molten lava right out of the oven. No joke.  Molten lava.

Best Appetizer

Plate the puffs and serve with a nice honey mustard.

This was an awesome appetizer!  Quick, simple and delicious!

Camembert Asparagus Puffs
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Quick cheesy pastry bites, perfect for any occasion!
Ingredients
  • 1 box puff pastry (two puff pastry sheets)
  • 1 small wheel Camembert cheese
  • 24 Asparagus spear tips
  • 1 egg
Instructions
  1. Preheat the oven to 400 degrees.
  2. Thaw two sheets of puff pastry. Then cut the pastry into 12 equal squares. Also whisk an egg in a small bowl and set aside.
  3. Wash and dry the asparagus spears. Then either cut off the tips and save. To save on some moolah you can use the whole spear cut into 1 inch sections, but I like the asparagus tips. What can I say, they are delicious!
  4. To form, spread out 1 square of puff pastry on a cookie sheet.
  5. Then coat the edges of the square with a light coating of the egg wash.
  6. The place a cube of Camembert cheese and a piece of asparagus on each square.
  7. Fold over the puff pastry and then using a fork, press the edges together to form a tight seal.
  8. Repeat for the remaining squares.
  9. Then using the remaining egg wash, coat the top of the pastry squares. The egg wash will give them a rich golden color when they are done.
  10. Place the pans in the oven and cook for 12-15 minutes or until the puff pastry is puffy and golden brown.
  11. Remove and let cool for a couple minutes before eating. This is an important step as the filling is like molten lava right out of the oven. No joke. Molten lava.
  12. Plate the puffs and serve with a nice honey mustard.

 

Not so Epic Fail – Cheese Strip Danish

Not so Epic Fail – Cheese Strip Danish

Cheese Strip Danish

Dana and I love Entenmann’s Cheese Strip Danish.  So I decided to try to recreate it.  Well I was partially there, but it was a fail.  I failed to let the danish proof so the final product was a little dense. Further, I am pretty sure that the instant yeast that I purchased did not activate.  So these two issues combined to leave me a doughy mess that did not come out right.  However, my flavors were pretty spot on.  So I am pretty sure that I will be able to figure it out the next go around.  When I get it right, I will definitely post the recipe for all to see.  However, I have listed my errors and ways to fix them, so you can try it out for yourself.  It is a pretty easy recipe.  Let me know what you think.

Cheese Strip Danish

The basis for this dough is a buttery yeast dough that uses milk as the base.  So I took a standard milk dough and added cold butter like a pie.  It was pretty spot on.

The Dough

Warm up the milk on the stove or in the microwave.  You want to heat it till it is about 105 degrees.  Basically you can put your finger in it and it is slightly warm.  Next add the yeast to the milk.  Let the yeast get all bubbly and delicious.  Roughly 10 minutes.

Yeast Mixture

Error #1 – Make sure that your yeast is good!

In a large bowl add the flour, sugar and salt.  Then using a pastry blender or a fork, cut the butter into the dough like you would for a pie crust.  You want the butter pieces to be about the size of a pea.  Once the butter is cut into the flour you have two options.  Continue by hand in a mixing bowl, or transfer to the bowl of stand mixer and proceed.

Cut in the butter

Using either method, add the bubbly milk mixture and mix.  Then add the two egg yolks and stir.

Mix in the egg

If you are mixing in a bowl, turn the dough out onto a floured surface and knead.  This will be tough at first as the dough is sticky but after a bit it will become nice and smooth.  You may need to add a little more flour to get the dough perfect.  Make sure not to add too much flour.

The Dough Ball

If you are using a mixer, use the dough hook and slowly add flour until the dough starts to pull away from the sides.  Remove from the mixer and place on a floured surface to form into a ball.

Error #2 – At this point is where I screwed up.  I should have placed the dough in the fridge to rest for at least an hour so that the butter stayed cold.  Next time I will wrap in plastic wrap and let sit in the fridge.

Creating the perfect size pan.

I don’t know about you, but I could not find a pan that was perfect for the Danish. So using a 9×13 pan, some foil and parchment I made the perfect MacGuyver Style pan.

Make the pan

Roll two pieces of foil into long tubes.  Then place them along the long edges of the 9×13 pan.  Then line the pan with parchment, rolling the edges around the two long tubes of foil.

MacGuyver Danish Pan

The Danish

Remove the dough from the fridge and cut into three equal pieces.  Roll the pieces into 13 inch long snakes.

Roll into snakes

Lay them into the MacGuyver Pan that you created and press the edges together to form channels.

Form into the danish pan

Error #3 – Allow the dough to rest in a warm place for 30-60 minutes.  I did not allow the dough to proof so I was left with a dense doughy danish.  Eww.

The Cheese Filling

Using a mixer beat the cream cheese, powdered sugar, egg yolk, vanilla and salt together.

Mix the cheese

Then spoon the filling into the channels.

Fill the channels

Error #4 – I used way too much filling.  My filling recipe is enough for two danishes.

Finally place the pan in a preheated 375 degree oven for 20-25 minutes.

Bake

Error#5 – I cooked mine way too long.  I was watching a rerun of Gold Rush and left the danish in the oven for 30 minutes.  The bottom got a little crispy.

Remove and let cool for 10 minutes.

While the danish cools mix up the icing.

Icing

In a large mixing bowl, combine your powdered sugar and salt. Add in your vanilla extract and milk. Pour over your warm danish. You may use extra milk to for a thinner glaze.

Drizzle

Drizzle over the danish and enjoy!

Not so Epic Fail - Cheese Strip Danish
 
The basis for this dough is a buttery yeast dough that uses milk as the base. So I took a standard milk dough and added cold butter like a pie. It was pretty spot on.
Ingredients
Danish
  • ¾ cup: warm milk
  • 1 packet yeast
  • 2¼ cups all-purpose flour
  • ¼ granulated sugar
  • 1 stick butter, cold
  • 2 egg yolks
  • ¾ tsp salt
Cheese Filling
  • 8 oz cream cheese, softened
  • ½ cup confectioners’ sugar
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
Vanilla Glaze
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • 2 tbs milk
  • ¼ tsp salt
Instructions
The Dough
  1. Warm up the milk on the stove or in the microwave. You want to heat it till it is about 105 degrees. Basically you can put your finger in it and it is slightly warm. Next add the yeast to the milk. Let the yeast get all bubbly and delicious. Roughly 8 minutes.
  2. In a large bowl add the flour, sugar and salt. Then using a pastry blender or a fork, cut the butter into the dough like you would for a pie crust. You want the butter pieces to be about the size of a pea. Once the butter is cut into the flour you have two options. Continue by hand in a mixing bowl, or transfer to the bowl of stand mixer and proceed.
  3. Using either method, add the bubbly milk mixture and mix. Then add the two egg yolks and stir.
  4. If you are mixing in a bowl, turn the dough out onto a floured surface and knead. This will be tough at first as the dough is sticky but after a bit it will become nice and smooth. You may need to add a little more flour to get the dough perfect. Make sure not to add too much flour.
  5. If you are using a mixer, use the dough hook and slowly add flour until the dough starts to pull away from the sides. Remove from the mixer and place on a floured surface to form into a ball.
  6. Wrap the dough in plastic wrap and let sit in the fridge for at least 30 minutes.
Creating the perfect size pan.
  1. I don't know about you, but I could not find a pan that was perfect for the Danish. So using a 9x13 pan, some foil and parchment I made the perfect MacGuyver Style pan.
  2. Roll two pieces of foil into long tubes. Then place them along the long edges of the 9x13 pan. Then line the pan with parchment, rolling the edges around the two long tubes of foil.
The Danish
  1. Remove the dough from the fridge and cut into three equal pieces. Roll the pieces into 13 inch long snakes.
  2. Lay them into the MacGuyver Pan that you created and press the edges together to form channels.
  3. Allow the dough to rest in a warm place for 30-60 minutes.
  4. Then spoon the filling into the channels. The filling recipe makes enough for two.
  5. Finally place the pan in a preheated 375 degree oven for 20-25 minutes.
  6. Remove and let cool for 10 minutes.
  7. While the danish cools mix up the icing.
  8. In a bowl mix the powdered sugar, milk, vanilla and salt.
  9. Drizzle over the danish and enjoy!

This was a pretty spot on recipe minus the various little errors that I had. I am pretty certain that it would come out perfect with the few little changes listed above.

Quick Turkey Breakfast Sausage

Quick Turkey Breakfast Sausage

Quick Breakfast Sausage

I am on a huge breakfast sandwich kick right now.  No idea, but I love the combination of sausage, egg and cheese.  However, this new kick has not been to good to my waistline.  So I decided to find out a way to eat my favorite meal and keep my stomach happy while keep my waistline in check.

Quick Turkey Breakfast Sausage

Add brown sugar, kosher salt, black pepper, sage, thyme marjoram and red pepper flakes to a bowl and mix.

The Spice Mixture

Add the ground turkey. Mix thoroughly to combine.

Combine with the turkey

Form the mixture into 2-3 oz patties and pan fry over medium/ high heat for about 4-5 minutes per side.

Quick Sausage Frying Up

Serve as is or along with a fried egg and cheese in a breakfast sandwich.

The Perfect Sausage Breakfast Sandwich

Quick Turkey Breakfast Sausage
Author: 
Recipe type: Sausage
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A quick turkey breakfast sausage that is easy to make, delicious to eat and plays friendly with your waistline.
Ingredients
  • 1 pounds ground turkey
  • 1 tbs brown sugar
  • 1½ tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp ground sage
  • 1 tsp ground thyme
  • ½ tsp dried marjoram
  • ½ tsp red pepper flakes (optional)
Instructions
  1. Add brown sugar, kosher salt, black pepper, sage, thyme marjoram and red pepper flakes to a bowl and mix.
  2. Add the ground turkey. Mix thoroughly to combine.
  3. Form the mixture into 2-3 oz patties and pan fry.
  4. Serve as is or along with a fried egg and cheese in a breakfast sandwich.

This sausage was flavorful, delicious and easy to make.  Make sure to make nice and thin patties.  I tried making a 4 oz patty that was similar to a hamburger.  It was delicious, but a ton of meat for 8 AM.  It totally overpowered the egg and cheese.  However, it was good, so if you like a lot of meat, try it out.

Bacon Crust Pizza

Bacon Crust Pizza

Ever since my BreakFast Fatty post, I have been getting bombarded with emails requesting more bacon recipes.  So I took the bacon weave from the breakfast fatty, cooked it like my bacon crusted quiche and mixed it with America’s Favorite Dish, PIZZA!  Yep, I took this pizza to the carbohydrate free extreme (ok a few carbs in the sauce, but come on, bacon crust pizza).  I made the crust out of pure BACON!

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Cheesy Meatloaf

Cheesy Meatloaf

Dana and I love meatloaf. We have it at least once a month. However, having a food blog makes it hard to repeat recipes. So we don’t have it as much as we would like. So I started to think about ways I could change the recipe to make it new and blog-able. So I started to think about adding cheese to the mix. I decided on a nice white cheddar to add a contrasting color to the dish. It ended up being one of my new favorite dishes. It was amazing!

Cheesy Meatloaf

  • 1 lb beef
  • 8 oz white cheddar (block not shredded)
  • 1 cup seasoned bread crumbs
  • 1/2 cup beer
  • 1 tbs Worcestershire sauce
  • 2 tbs parsley
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 eggs

Glaze

  • 3/4 cup Ketchup
  • 2 tbs mustard
  • 2 tbs brown sugar
  • 6 dashes hot sauce (optional)

Preheat the oven to 350 degrees Fahrenheit.

In a bowl add the beef, Worcestershire sauce,  parsley, garlic, salt and pepper.  Mix together. Add the eggs and mix.

Start the mixture

Then add the beer and mix.  Finally add the breadcrumbs and mix, the final mixture should be moist but not soupy.

Add the beer

Dice the cheddar into 1/2 inch cubes.

Cube the cheese

Divide the meatloaf mixture into thirds.  Add 1/3rd of the mixture into a loaf pan.  Pat down and then add 1/2 of the cheese cubes.  Cover with another 1/3rd of the meatloaf mix.  Pat down and then add the other 1/2 of the cheese cubes. Finally top with the remaining 1/3rd of the meatloaf mixture.

Layer the cheese and meatloaf mixture

In a small bowl combine the ketchup, mustard and brown sugar.  Add the hot sauce if you like a little heat, but this is optional. Not necessary if you do not like the heat.  Mix the ingredients and then coat the top of the meatloaf with the glaze.

The glaze

Place the meatloaf in a preheated 350 degree oven for 55-65 minutes.  This will vary depending on the size of your loaf pan.  The best way is to check the temperature of the meatloaf after 55 minutes.  You want the thermometer to read 155 degrees.

Ready for the oven

When the meat reaches 155 degrees, remove it from the oven and let it rest for 10 minutes before cutting.  You need to let this meatloaf rest or else the cheese will ooze out like molten lava.

The meatloaf with the cheese starting to poke through

Slice it and serve.

Cheesy and gooey meatloaf

This was a delicious meatloaf.  Tasty, tender and full of flavor.

The perfect meatloaf slice

The cheese added an extra layer of flavor and texture that made this meatloaf over the top.

Spinach, Bacon and Swiss Quiche

Spinach, Bacon and Swiss Quiche

I am a huge fan of Quiche.  The other night I was clueless as to what to make for dinner.  I had a bunch of eggs lying around and figured a Quiche would be perfect.  Add a little bacon and Swiss and this was going to be a great meal.  I used the basic recipe from Paula Deen and then fiddled with the recipe until it worked.

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