Recipe of the Week: “Cracked Out” Chicken Tater Tot Casserole

Ingredients:

  • 3 cups
  • chopped cooked chicken
  • 16 oz sour cream
  • 1 can Cream of Chicken soup
  • 1 (1oz) package Ranch dressing mix
  • 1 (3oz) bag real bacon pieces (Oscar Meyer)
  • 2 cups shredded cheddar cheese
  • 2 lb bag frozen tater tots

Instructions:

  1. Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
  2. In a large bowl, mix together chicken, sour cream, soup, Ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan.
  3. Bake for 40-45 minutes, until bubbly.

Recipe of the Week: Fully Loaded Grilled BBQ Pork Potato Skins

Ingredients

  • 8 russet potatoes
  • 4 lbs Byron’s Pork BBQ (may not need all of it)
  • 8 tbsp olive oil
  • 4 tsp kosher salt
  • 8 oz shredded cheese (I used a Mexican blend)
  • 4 oz sour cream
  • 4 slices of bacon, cooked and crumbled
  • 2 green onions, thinly sliced

Instructions

  1. Preheat your grill to medium-high heat, between 350F and 400F.
  2. Scrub the potatoes until clean and pierce several times with a fork.
  3. Completely dry the potatoes.
  4. Drizzle on olive oil and sprinkle with kosher salt. Rub into the skin of the potato and wrap with foil. Repeat with remaining potatoes.
  5. Place the potatoes on the grill over indirect heat and cook for 30 – 45 minutes or until flesh is tender but still firm.
  6. Meanwhile, follow the directions on the Bryon’s Pork BBQ package to heat on the grill. I had the pork on one side and the potatoes on the other.
  7. When the potatoes have finished cooking, remove from the grill, unwrap and let cool for 10 minutes or until cool enough to handle.
  8. Slice lengthwise in half and scoop out the insides leaving a solid shell.
  9. Brush the potato halves with olive oil and place back on the grill over direct heat, flesh side down for 3-5 minutes until grill marks are present.
  10. Fill the potato skins with bbq pork and top with shredded cheese.
  11. Return the potato skins back to the grill and cook until cheese has melted.
  12. Top with sour cream, bacon, and green onions.
  13. Serve immediately.

Recipe of the Week: Whiskey Mushroom and Dubliner Cheese Burger

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cups sliced crimini mushrooms
  • 1 medium yellow onion, sliced
  • 3 tablespoons whiskey
  • salt and pepper
  • 4 hamburger patties
  • 4 brioche buns
  • 8 wedges Dubliner Soft and Creamy Cheese Wedges
  • mayonnaise
  • lettuce

Instructions:

  1. Place butter and olive oil in a skillet over medium heat until butter melts.
  2. Cook mushrooms and onions over medium heat for 15 minutes or until they start to brown and caramelize. Pour in whiskey. Continue cooking for another 5 minutes. Season to taste with salt and pepper.
  3. Meanwhile, cook burger patties until desired doneness is reached.
  4. Toast brioche buns.
  5. To assemble a burger: Place lettuce on bottom bun, place burger on top, spread 2 wedges of dubliner soft and cream cheese wedges on top of burger patty, spoon caramelized mushrooms and onions over the top. Spread a mayonnaise on top bun and place on top of mushrooms. Repeat with with remaining ingredients until 4 burgers are made. Serve immediately.

Recipe of the Week: Slow Cooker Crack Chicken

Ingredients
  • 2 lbs boneless chicken breasts
  • 2 (8 oz) blocks cream cheese
  • 2 (1 oz) packets dry Ranch seasoning
  • 8 oz bacon, cooked crisply and crumbled
Instructions
  1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate.
  5. Serve warm.

Gameday Recipe: Bacon Buffalo Blue Mac ‘n Cheese Rolls

Ingredients:

Mac ‘n Cheese Rolls

  • 1 box Annie’s Homegrown Shells & White Cheddar Mac ‘n Cheese
  • 3 tablespoons Frank’s Red Hot sauce
  • 2 tablespoon butter, unsalted
  • 1 tablespoon milk
  • 1/4 cup bacon, crumbled
  • 2 teaspoons cornstarch
  • 1/4 cup blue cheese, crumbled
  • 1-2 tablespoons fresh parsley, chopped
  • 1 package egg roll wrappers
  • 1 egg, scrambled
  • oil, to fry

Sauces

  • blue cheese dressing
  • 1/2 cup sour cream
  • 2 tablespoons Frank’s Red Hot
  • 1 lime

Instructions:

Mac ‘n Cheese Rolls

  1. Make boxed Annie’s Shells & White Cheddar per instructions (boil water, cook pasta, drain).
  2. Instead of box instructions for adding milk and butter, add the milk, butter, Frank’s and bacon listed in this recipe.
  3. Add cornstarch and mix well.
  4. Allow mixture to cool completely. I placed in refrigerator for about 20-30 minutes.
  5. Heat oil to 350 F.
  6. When pasta mix has cooled, mix in blue cheese crumbles and parsley.
  7. Add a heaping tablespoon of mixture in center of egg roll wrapper and fold.
  8. Seal the last fold with egg wash and close roll well.
  9. Fry until golden. Remove to drain and cool to handle.

Sauces

  1. Mix Frank’s with sour cream and a simple squeeze of the lime well.

Finish Rolls

  1. Top fried rolls with blue cheese dressing and buffalo sauce.