Bacon Guacamole Grilled Cheese Is The Be-All-End-All Of Sandwiches

Guacamole is a magical thing.

It’s basically the best dip ever.

But now, we’re taking it from a dip to a spread. If you love guac, and you love bacon, then you are sure to love this Bacon Guacamole Grilled Cheese.

All other sandwiches BOW DOWN to this incredibly creamy, tasty meal.

Using real cheese is the key in this recipe, because high-quality sandwiches require high-quality ingredients!


  • 2-3 slices of bacon
  • 2 slices of bread
  • 1 tablespoon butter, room temperature
  • 1/2 cup mozzarella and cheddar cheese, shredded
  • 2 tablespoons guacamole, room temperature


Cook the bacon until crispy and set aside on paper towels to drain.

Butter one side of each slice of bread place it into a pan on medium heat. Add the shredded cheese onto each piece.

Add the guacamole and bacon to one piece of bread.

Add the bacon on top of the guacamole.

Put the other piece of bread on top and cook until the cheese is melted and gooey.


Packed Full Of Protein, Asparagus & Smoked Salmon Bundles Are Absolutely Amazing

Print Recipe

Asparagus & Smoked Salmon Bundles are something that look extremely fancy but do not take long to make at all. They are so easy to make, taste great and are even healthy!

This recipe is absolutely delicious and would absolutely recommend using your Salmon Bundles as a part of your next meal!


  • 1 bunch asparagus (about 20 spears), ends trimmed
  • 1 tablespoon olive oil
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • 4 – 6 ounces thinly sliced smoked salmon


Preheat oven to 400 degrees.

Line a baking sheet with foil and spread out your asparagus. Drizzle the olive oil over all of them and the sprinkle on your salt and pepper.

Cook for about 10 minutes or until the edges start to brown.

Once they have cooled, grab four or five spears and place them on the edge of a slice of salmon. Roll it up.

Theses are jam-packed full of protein and extremely light on the calories.

You’re going to love them!

Nothing Warms You Up Like Corn Chowder Salad With Bacon

Print Recipe

Nothing feels better than sitting inside with a warm bowl of corn chowder when the weather is miserable. But even a classic can be improved!

This clever twist nixes the soup and replaces it with more corn, potatoes and bacon. All you lose is the broth, while you get even more of the good stuff. Plus, it features the great taste of cider vinegar.


  • 4 thick slices of bacon (about four ounces) chopped
  • 1 pound of Yukon gold potatoes, peeled and cut into 1/2 inch cubes
  • 2 reb bell peppers, also cut into 1/2 inch cubes
  • 8 ears of corn with the kernels removed
  • 1 medium red onion sliced
  • 1/4 cup of cider vinegar
  • 1/4 teaspoon of crushed red pepper
  • Salt and pepper to taste


Cook the bacon over low heat in a large skillet until it’s crisp.

Move the bacon to paper towels to drain.

Pour the bacon fat out of the pan, but leave about 3 tablespoons in the skillet.

Add in the potatoes and cook it over a medium heat until they start to brown – this should take around 3 minutes. Keep stirring and cooking for another 2 minutes after you reach this point.

Add the diced peppers and cook for another 5 minutes until all the vegetables are tender.

Now, add in the corn kernels and stir for a few minutes until they’ve been heated through.

Transfer the vegetables to a bowl and stir in the onions, cider vinegar, red pepper and bacon.

Add salt and pepper to your liking and then serve.

This delicious meal is perfect comfort food, and it only leaves one dirty pan when you’re finished.

Put All These Ingredients in One Pot and The Outcome Will Fill You Up!

Print Recipe

You might not think a soup would be the perfect meal for a hungry family, but this chunky, creamy soup is absolutely stuffed with ham and vegetables. There’s a lot of vegetables to chop up, but if save this recipe for the end of your week you can use up all of your leftovers.

Plus, this recipe is really easy to modify. You can make it as spicy as you want, more or less thick, or even swap out the ham and chicken broth for vegetable broth to make a filling vegetarian meal.


  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 large onion, chopped
  • 2 carrots, thinly sliced
  • 2 stalks celerly, chopped
  • 4 minced garlic cloves
  • 1/3 cup flour
  • 6 cups of low sodium chicken broth (divided)
  • 2 tablespoons cornstarch
  • 2 cups cooked and cubed ham
  • 15 ounces (1 can) of Canneli beans, rinsed and drained
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • 1 tablespoon chicken bouillon
  • 1 teaspoon dried parsley (or a tablespoon of fresh)
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes (you can leave this out for a less spicy soup)
  • 4 cups (1 pound) of uncooked, refrigerated cheese tortellini
  • 2-3 cups of half and half
  • Parmesan and fresh parsley to garnish


Melt the butter and olive oil in a large soup pot over medium heat.

Add onions and saute them for 2 minutes.

Add carrots and celery, stir the pot for 3 minutes.

Add garlic and saute for another 30 seconds.

Sprinkle in flour then cook for 3 minutes while stirring.

Turn the heat down to low and stir in 5  1/2 cups of chicken broth.

Add 2 tablespoons of corn starch with the last 1/2 cup of broth and whisk.

Stir in the ham, beans, Dijon mustard, bay leaves, bouillon and the herbs and spices.

Bring the soup to a boil, then cover the pot and simmer for 15-20 minutes.

Your vegetables should be tender when this step is done.

Add in the tortellini and boil for 1-2 minutes. The pasta should still be firm.

Stir in the half and half. You can add more half and half or broth depending on how creamy you want your soup to be.

Garnish with parsley and Parmesan.

Don’t bother making any dessert tonight, because this soup will definitely stick to your ribs.

Poach Your Fish Like This For Out-Of-This-World Flavor

If you’re looking for a different, creamier flavored fish, look no further than your refrigerator. Rather than poaching hearty fish like salmon, halibut or tuna in oil, wine or butter, try using whole milk.

According to senior editor, Andy Baraghani, “milk opens up a whole new flavor when poaching fish…intensely herbaceous, creamy…” sounds delicious.

Milk has high fat content, which makes it better than wine or water at absorbing flavor. It blends beautifully with herbs and other aromatics that you toss in with your fillet.

If you really want to get creamy, succulent fish, try cooking with whole milk. If you’re feeling extra adventurous, try half and half. We promise, you’ll never cook salmon in oil again.

Try it out with this simple and delicious delicious Poached Cod recipe, also called Morue a l’Anglaise.

[Source: bon appétit ]

Loaded Mashed Potato Egg Rolls Will Become Your New Obsession

Print Recipe

There are a lot of different ways to eat potatoes. They are probably one of the best vegetables out there and absolutely one of the most versatile. This Loaded Mashed Potato Egg Roll is something you have never tried before but I guarantee you will love it!

It takes all your favorite things about mashed potatoes but turns them into a finger food! You are going to be obsessed with these bite-sized treats!


  • 2 cups prepared (or leftover) mashed potatoes
  • 1/4 cup bacon bits or crumpled cooked bacon
  • 2 green onions, thinly sliced
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 8 sticks of cheese, 3″long by 1/4″ square
  • 8-10 egg roll wrappers


Preheat oil to 350 degrees.

Start by mixing your cooled mashed potatoes in a bowl with the bacon bits and onions.

Add in your onion and garlic powders.

Before adding the egg and mixing it all together.

Scoop a small amount of potato mixture into the center of an egg roll wrapper.

Add a piece of cheese on top of the potato.

Wet the edges of your egg roll wrapper with a little bit of water.

Wrap your egg roll wrapper up into a tube and then place them in the oil and fry for 4-5 minutes.

Serve with sour cream to dip in and enjoy!

This Sweet Potato Taco Bowl Is What You’ve Been Dreaming Of

Print Recipe

Taco night is a classic, but why not kick it up a notch with these Sweet Potato Taco Bowls instead! They are packed full of flavor and will change the way you think tacos should be eaten.

Stacking everything in a bowl and adding in some sweet potatoes will be the best thing you try all week! It’s just so simple and delicious that you won’t ever look at tacos the same way again!


  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 2 teaspoons kosher salt
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 – 1/2 teaspoon cayenne pepper (optional)
  • 1 pound sweet potatoes, peeled and chopped into 1″cubes
  • 1 tablespoon vegetable oil
  • 1 pound extra lean ground beef
  • 1 (14 ounce) black beans, drained and rised
  • 1 cup corn
  • 1 pint cherry tomatoes, halved
  • 1 avocado, sliced


Preheat oven to 400 degrees.

Blend the chili powder, paprika, cumin, salt, oregano, garlic powder, onion powder, cayenne pepper, with a whisk.

Toss your sweet potatoes with olive oil until they are all coated.

Use 2 tablespoons of your seasoning mixture and coat the potatoes in it. Bake potatoes for 12-20 minutes or until they are tender.

Brown ground beef and then drain.

Add in the black beans and stir in the remaining seasoning mixture.

Line a bowl with the ground beef mixture then top with sweet potatoes, corn, avocado and tomatoes.


Slow Cooker Roasted Pork with Port Jus & Chipotle-Glazed Apples Is the Easiest Gourmet Meal You’ll Ever Make!

Print Recipe

If you’re in the mood for some fancy flavors without all the extra work, this slow cooker recipe is for you! Slow Cooker Roasted Pork with Port Jus and Chipotle-Glazed Apples sounds complicated, but trust me when I say this is one of the easiest gourmet meals you’ll ever make!

All you need to do is throw your slow cooker ingredients in, and come home to some seriously wonderful aromas! Whip up the glazed apples and you’ll have a delicious meal you won’t soon forget!


For the pork:

  • 1 tablespoon ground cumin
  • 2 teaspoon salt
  • 1 teaspoon thyme
  • 2 teaspoons ground black pepper
  • 1 teaspoon chili powder
  • 1/2 cup brown sugar
  • 1 onion, chopped
  • 1 cup beef broth
  • 1 cup chicken broth
  • 3 pounds boneless pork loin

For the sauce:

  • 2 cups ruby port wine
  • 1/4 cup shallots, chopped
  • 3/4 cup beef broth
  • 3/4 cup chicken broth
  • 1 teaspoon thyme
  • 3 tablespoons butter

For the apples:

  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 2 apples, peeled, cored, and sliced
  • 2 tablespoons olive oil
  • 2 teaspoons canned chipotle chilies, minced


1.  In a bowl mix the cumin, salt, pepper, thyme, chili powder, and brown sugar.  Rub the spice mixture all over the pork loin and set aside.

2.  In a slow cooker, mix the chicken broth, beef broth, and onions.  Put the pork loin on top of the onions and cook on low for 8 hours.

3.  An hour before serving, heat the port and shallots in a saucepan.  Bring to a boil and keep cooking for 20 minutes.  Add in the beef and chicken broths and the thyme and continue boiling for 30 minutes.

4.  Remove a half cup of juices from the slow cooker and add to the port sauce.  Stir well to combine then set aside.

5.  To make the apples combine the cinnamon and sugar in a bowl.  Place one sliced apple in the bowl and toss to coat.

6.  Heat a skillet over medium high heat.  Add in 1 tablespoon olive oil and 1 teaspoon of chipotles. Add the apple slices and cook for 5-8 minutes, turning to coat well. The sauce should caramelize on the apples. Repeat with the remaining apple, adding the remaining oil and chipotle to the pan.

The Whole Family Will Love This One Pot Lemon Orzo Shrimp

Print Recipe

Dinner doesn’t get any easier than this! One pot meals have become my go-to for busy weeknight meals, they’re quick, tasty and everything gets cooked in one pot (meaning fewer dishes to clean!).

You want to make sure you don’t scratch your non-stick pans while you’re cooking all the ingredients in this dish. We used a STAUB Olive Wood Spatula to stir the ingredients in the pan (the wooden spatula won’t scratch your non-stick pots and pans). A wood or silicone spatula or spoon will keep your pans in better shape for longer!

If you’ve never cooked with orzo before, it’s basically just a little pasta noodle shaped like a large grain of rice. You should be able to find it in your grocery store’s pasta section or at a bulk foods store (that’s where I buy mine). This ingredient works great in a lot of one pot meals, so keep some in your pantry for later!

If you’re short on time but don’t want to sacrifice on flavor, then this One Pot Lemon Orzo Shrimp is the perfect meal that will leave your family asking for seconds! Give it a try and let us know what you think!

See below for the directions for how to make this delicious dinner.

Looking for more easy one pot meals? Check these ones out!

One Pot Cheesy Ravioli

Dill Pickle Pot Roast

One Pot Spaghetti & Meatballs

To start, preheat your oven to 400 degrees F.

Season shrimp with salt and pepper, to taste; set aside. Make sure your shrimp are defrosted and tails are removed.

Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

Stir in orzo until lightly browned, about 1-2 minutes.

Stir in chicken broth and 1/2 cup water. Bring to a boil; reduce heat and simmer until pasta is cooked through, about 10-12 minutes.

Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan.

Place into oven and bake until shrimp are cooked through, about 12-14 minutes.

Serve immediately and enjoy!

Yum! This is so delicious and super easy to make after a long day. You’ll be coming back to this recipe often because it’s that awesome!

See the easy-to-read instructions for this One Pot Lemon Orzo Shrimp below.

  • 1 pound shrimp, peeled and deveined
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 3 cloves garlic, mined
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 8 ounces orzo pasta
  • 2 cups chicken broth
  • 1, 14.5 ounce can diced tomatoes, drained
  • 1/2 cup frozen peas
  • Juice of 1 lemon
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup water
  1. Preheat oven to 400 degrees F.
  2. Season shrimp with salt and pepper, to taste; set aside.
  3. Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes.
  4. Stir in chicken broth and 1/2 cup water. Bring to a boil; reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan.
  5. Place into oven and bake until shrimp are cooked through, about 12-14 minutes.
  6. Serve immediately.

Do you know someone who loves one pot meals? Make sure to share this recipe with them!

Watch our video below that shows you how to make this delicious One Pot Lemon Orzo Shrimp!

You Won’t Be Able To Get Enough of this Coconut Curry Shrimp

Print Recipe

I love curries! They’re always super flavorful, creamy and have just the right amount of spice. I’ve always been intimidated to make them myself, but this recipe is super simple and is the perfect dinner for any night of the week.

This Coconut Curry Shrimp with Peas & Potatoes is definitely what you want to make when you’re craving curry. All of the ingredients are likely things that you already have on hand, so you don’t have to go shopping for a bunch of items that you’ll never use again. Trust me, once you try it you’ll want to eat it every week!

Buy the STAUB Tomato Cocotte HERE and the STAUB Olive Wood Spatula HERE.

  • coconut or canola oil
  • 1 shallot, thinly sliced
  • 1 garlic clove, finely diced
  • 1 tablespoon curry powder
  • 1 cup potatoes, diced into small cubes
  • 1 small can coconut milk (about 6-8 ounces)
  • 1 can of milk (use the empty coconut milk can to measure)
  • 8 ounces shrimp, peeled and deveined
  • 1 medium tomato, diced
  • 1 tablespoon tomato paste
  • 1 tablespoon honey or sugar
  • 1-2 teaspoons chili powder, or to taste
  • 3/4 cup frozen peas
  • salt and pepper, to taste
  1. In a large pan, heat oil and add curry powder, cook for about two minutes.
  2. Stir in garlic and shallot and cook for a minute.
  3. Mix in potatoes, then stir together with coconut milk and regular milk.
  4. Add shrimp, tomatoes, tomato paste, honey and chili powder.
  5. Cover and simmer for about 30 minutes, stirring occasionally.
  6. Add frozen peas and cook for a few more minutes.
  7. Season with salt and pepper to taste.
  8. Serve over rice and enjoy!

Mini Jalapeno Popper Egg Rolls Are What’s Been Missing From Your Dinner

Print Recipe

Who doesn’t love a jalapeno popper? Who doesn’t love an egg roll? Why has no one ever thought to combine the two until now?!

These amazing little bite sized treats combine your favorite appetizers into Mini Jalapeno Popper Egg Rolls and you will wonder why you haven’t been eating these forever. They are super quick to make and you are going to love them!

  • 8 ounces cream cheese, softened
  • 1 cup cheddar cheese
  • 4 ounces canned jalapeno peppers,diced
  • 1/2 teaspoon garlic powder
  • 2 green onions, finely sliced
  • 1 package wonton wrappers
  • Vegetable oil for frying

1. Preheat your oil to 350 degrees.

2. Use a mixer to soften cream cheese until creamy, then stir in cheese, jalapenos, green onions  and garlic powder and fold them in.

3. Scoop about a teaspoon of the jalapeno mix into the center of a wonton wrapper and then fold it into a triangle before rolling it up.

4. Drop the egg rolls into the oil and let cook until brown and crispy, about three minutes.

5. Let cool for a few minutes before serving as filling will be hot.

Ro*Tel Will Help You #WinTheCrowdWM This College Basketball Season with This Yummy Deconstructed Burrito Casserole

Print Recipe

It’s college basketball season, and you need that perfect meal to serve on game day! Win over the crowd with this delicious Deconstructed Burrito Casserole, made with the authentic flavors of Ro*Tel Diced Tomatoes and Green Chilies, and Rosarita Traditional Refried Beans, available at Walmart. The layering in this casserole makes it hearty and scrumptious, with the authentic Mexican-style flavors of Ro*Tel vine-ripened tomatoes and zesty green chilies blended with a savory mixture of secret spices.

For more game day recipe ideas, check out Ro*Tel’s contest here. Choose your favorite recipe at the link for a chance to win, and you could take home a new flat screen TV, a slow cooker, $100 gift card for collegiate basketball gear, or a $50 Walmart gift card! Enter once a day and share your favorite recipe picks with all your friends – there are three rounds of draws, so don’t miss your chance to win big! Read on to make this Deconstructed Burrito Casserole, and don’t forget to vote daily to win with Ro*Tel!

  • 2 tablespoons of olive oil
  • 3 – 6-ounce boneless skinless chicken breasts, sliced
  • 1 small yellow onion,diced
  • juice of 1 lime
  • 1/4 of a cup of water
  • 1 package of taco seasoning
  • 24 corn tortillas, toasted
  • 2 cans Ro*tel Diced Tomatoes & Green Chilies, divided by 3
  • 14 ounces Verde Salsa, divided by 3
  • 1 can Rosarita Traditional Refried Beans
  • 8 ounces Colby-jack cheese, shredded and divided by 4
  • 8 ounces cheddar cheese, shredded and divided by 4
  • 1 avocado, diced
  • 1 tomato, diced
  • chopped cilantro, garnish
  • Sour cream
  • Lime wedges, if desired
  1. Heat 2 tablespoons of olive oil in a large metal skillet over medium heat  before adding sliced chicken breasts, cook chicken about 5 minutes or so then add diced onion, cook, till chicken is done – about another 7 minutes. Add the juice of 1 lime, 1/4 of a cup of water, and 1 package of taco seasoning. Cook another 4-5 minute on low. Remove from heat, let cool.
  2. Preheat oven to 400 degrees.
  3. Divide chicken into two bowls, then shred.
  4. Spray a 9 x 13 glass baking dish with cooking spray.
  5. Add a layer of 6 corn tortillas, 1/2 of chicken breast, 1/3 of a can of  Ro*tel tomatoes, 1/3 of  the verde salsa, 1/4 of each cheese. Repeat layer 1 more time.
  6. The next layer you will do will be a layer of Rosarita refried beans on top of the corn tortillas and 1/4 of each cheese, the final 1/3 of Ro*tel tomatoes, final 1/3 of verde salsa, top with final layer of corn tortillas, place the final amount of both cheeses on top of casserole, cover with tin foil and cook  about 18 minutes covered and 3-5 minutes uncovered.
  7. Cool 10-15 minutes before cutting and serving.
  8. May be topped with diced avocado, diced tomatoes, .chopped cilantro, and sour cream if desired.

This was a sponsored post in partnership with Mirum. All opinions are our own.

Slow Cooker Beer Mac & Cheese Is the Comfort Food of Your Dreams!

Print Recipe

Macaroni and cheese is one of those comfort foods that I can never get enough of. There’s so many variations, you could eat it everyday!

Slow Cooker Beer Mac and Cheese has all the flavors of your favorite beer, plus even more delicious seasonings, and of course, an ooey gooey cheese sauce. This is so easy to make in your slow cooker, you’ll love it as a weeknight dinner!

Shared Food

For pasta:

  • 1 pound beef stew meat
  • 1 cup beef broth
  • 1 cup stout beer
  • 1 tablespoon Worcestershire
  • 14.5 ounce can fire-roasted tomatoes
  • 8 ounces elbow macaroni, for later

For cheese sauce:

  • 3 tablespoons butter
  • 2 tablespoons flour
  • ½ cup stout beer
  • 2 cups milk
  • 2 cups shredded cheese
  1. Add all pasta ingredients except for noodles to slow cooker.
  2. Cover and cook on high for 3-4 hours or low for 6-8 until meat is cooked through.
  3. Stir in pasta noodles and return slow cooker to high for 15-45 minutes, until liquid is absorbed and noodles are al dente (add more liquid ¼ cup at a time if needed).
  4. In the meantime, melt butter in saucepan over medium high heat.
  5. Whisk in flour until smooth.
  6. Slowly whisk in beer (keep whisking so you don’t get lumps) and let simmer for 2-3 minutes.
  7. Slowly stir in milk while continuing to whisk and then let simmer while whisking occasionally until thickened (about 4-6 minutes).
  8. Stir in cheese and remove from heat.
  9. Add salt and pepper to taste if desired.
  10. Stir cheese sauce into finished pasta and serve.

The Perfect Barbeque Crock Pot Chicken

Print Recipe

Is there anything better than a sweet, moist pulled meat sandwich? Probably not!

There is something so comforting about a delicious pulled-chicken sandwich dripping in BBQ sauce. Serve this delicious dish on a toasted kaiser bun with a side of sweet potato fries, corn on the cob, or a garden salad.

We promise, you’ll be reaching for seconds!

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup BBQ sauce
  • 1/4 cup Zesty Italian dressing
  • 1/4 cup brown sugar
  • 1tbsp Worcestershire sauce
  • salt to taste
  1. Season chicken breast lightly (small pinch) with sea salt and place in crockpot
  2. In a mixing bowl: combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce.
  3. Pour over chicken, cover and cook on HIGH for 3-4 hours
  4. Once time is up, serve whole or shred with two forks. If you shred, re-cover the pot and let cook in the sauce for 10-15 more minutes to soak up all the flavor!

Quesadilla Burgers Are the Most Delicious Mash-Up Meal You’ll Ever Have!

Print Recipe

Quesadillas + burgers = love! Who would’ve thought?! Seriously, this is a recipe you’ve gotta try…run, don’t walk! This monster of a burger is amazing.

All you need is two quesadillas, and you’ve got two buns for your delicious burger! Fry up the burger, add some quesadilla fixings, and you’ll want to make it again and again! We used avocado, tomato and chipotle mayo to top ours, but feel free to customize the toppings to your taste!

Shared Food
  • 1 pound ground beef
  • 1⁄4 cup onions, diced
  • 2 tablespoons cilantro, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle chili powder
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 8 small flour tortillas
  • 2 cups Mexican cheese blend, shredded
  • 1 jalapeño, sliced and deseeded
  • Sliced tomatoes
  • Sliced avocados
  • Chipotle mayo

1) In a bowl, add ground beef, onions, cilantro, garlic, cumin, chipotle chili powder, salt and pepper. Mix until everything is combined. Make two large burger patties (similar to the size of your tortillas).

2) Heat vegetable oil in a skillet over high heat, reduce to medium-high and cook burgers, about 3 to 4 minutes per side. Add a few more minutes if you want them more well done. Remove burgers from skillet and set aside.

3) Drain excess oil from pan. Evenly divide shredded cheese among 8 tortillas, and cover two with sliced jalapeños. Cook tortillas in the skillet, open faced and topped with cheese, over medium-high heat for a few seconds, then add a second tortilla on top, and flip. Keep flipping until tortillas are crispy and cheese is melted. Remove two quesadillas for each burger, then assemble your burger.

4) Take one quesadilla and place it on a serving dish. Top with burger patty, sliced tomatoes, avocados and chipotle mayo. Top with second quesadilla, then cover with more chipotle mayo if you’d like, serve and enjoy!

Use the StufZ to Easily Make This Wacky & Delicious Stuffed Peanut Butter Bacon Burger!

Print Recipe

With the rise in food trends, we’ve seen some delicious foods coming out of unexpected mixes. Burgers are one of those foods that you can really have fun with, and the sky’s the limit when it comes to flavor combinations. This recipe falls right in line with that: introducing the Peanut Butter Bacon Burger!

This wacky blend of a regular beef patty with mini Reese’s cups, crunchy peanut butter, gooey cheese curds, and smoked bacon will turn into one of your faves! The StufZ Burger Maker makes it easy to stuff your burger patties with ease…give this burger a try, and use the StufZ again and again with other combos!

Shared Food
  • 1 pound lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup mini Reese’s cups
  • 1/4 cup crunchy peanut butter
  • 1/4 cup cheese curds
  • 6 strips smoked bacon
  • 4 burger buns

For the easy way to make these delicious burgers, check out the next page!

  1. Mix beef, salt and pepper.
  2. Fill StufZ with beef, fill crater with mini cups, peanut butter, and cheese.
  3. Cook bacon in pan over medium heat until desired doneness, put on paper towel and reserve until later.
  4. Lightly toast burger buns in bacon fat, reserve until later.
  5. Fry burger in same pan (approximately 5 minutes per side, or to desired doneness).
  6. Assemble burger and enjoy!

Make Busy Weeknight Dinners a Breeze with This Delicious Freezer Pack-Marinated Chicken: 4 Ways!

Print Recipe

If you’ve never tried the freezer pack method to make your busy weeknight dinners easy, you’re missing out, and you’ve got to start! Having meat already marinated and ready to go for dinner helps to keep the stress of what to make for dinner at bay!

The following four recipes have different flavors for different meals, and can be frozen for up to 3 months! Keep them on hand for those nights when you don’t know what to cook – all four flavors go well with easy sides like rice or potatoes! Just pull out your flavor of choice, thaw, bake in the oven, and eat!

Shared Food

For the Tex-Mex Chicken

  • 2 boneless, skinless chicken breasts
  • ¼ cup oil
  • 2 tablespoons lime juice
  • 2 tablespoons taco seasoning
  • ½ teaspoon onion powder

For the Honey Sriracha Chicken

  • 2 boneless, skinless chicken breasts
  • 3 cloves garlic, minced
  • 1 tablespoon oil
  • White sesame seeds, optional
  • 1 1/2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 teaspoon Sriracha
  • 1 teaspoon apple cider vinegar
  • Pinch of salt

For the Honey Dijon Garlic Chicken

  • 2 boneless, skinless chicken breasts
  • Pinch of salt
  • Black pepper
  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 3 teaspoons Dijon mustard
  • 1/4 cup water
  • Pinch of salt

For the Garlic Brown Sugar Chicken

  • 2 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 1/4 cup brown sugar, packed
  • 1 tablespoon honey
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil

4 Great Recipes Made Easy – Directions on the next page!

For the Tex-Mex Chicken:

  1. Whisk together the marinade ingredients and pour the mixture into a ziploc bag.
  2. Place the chicken breasts into the ziploc bag.
  3. Marinate for at least 1 hour or overnight, or freeze up to 3 months.
  4. Thaw the chicken (if frozen), then place on a baking sheet and cook at 350 degrees for about 30 minutes, or until chicken is fully cooked through or an internal temperature reaches 165 degrees.

For the Honey Sriracha Chicken:

  1. Whisk together the marinade ingredients and pour the mixture into a ziploc bag.
  2. Place the chicken breasts into the ziploc bag.
  3. Marinate for at least 1 hour or overnight, or freeze up to 3 months.
  4. Thaw the chicken (if frozen), then place on a baking sheet and cook at 350 degrees for about 30 minutes, or until chicken is fully cooked through or an internal temperature reaches 165 degrees.

For the Honey Dijon Garlic Chicken:

  1. Whisk together the marinade ingredients and pour the mixture into a ziploc bag.
  2. Place the chicken breasts into the ziploc bag.
  3. Marinate for at least 1 hour or overnight, or freeze up to 3 months.
  4. Thaw the chicken (if frozen), then place on a baking sheet and cook at 350 degrees for about 30 minutes, or until chicken is fully cooked through or an internal temperature reaches 165 degrees.

For the Garlic Brown Sugar Chicken:

  1. Whisk together the marinade ingredients and pour the mixture into a ziploc bag.
  2. Place the chicken breasts into the ziploc bag.
  3. Marinate for at least 1 hour or overnight, or freeze up to 3 months.
  4. Thaw the chicken (if frozen), then place on a baking sheet and cook at 350 degrees for about 30 minutes, or until chicken is fully cooked through or an internal temperature reaches 165 degrees.

Wow Your Cinco De Mayo Guests with These Yummy Broiled Fish Tacos with Chipotle-Lime Dressing!

Print Recipe

Fish tacos are one of my favorites, and it’s definitely something I’ll be bringing out for my Cinco de Mayo party this year. This recipe for Broiled Fish Tacos with Chipotle-Lime Dressing is so easy to throw together, and you can pop the fish onto a grill outside, or just stick it in the oven for a quick and easy broil!

Load up on tortillas and you’ve got a party with this recipe! Set up a little taco buffet – your guests will love customizing with different toppings, and munching on these!

Shared Food

For the Marinade:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1 1/2 teaspoons honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon seafood seasoning
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon hot pepper sauce, or to taste
  • 1 pound tilapia fillets, cut into chunks

For the Dressing:

  • 1 (8 ounce) container sour cream
  • 1/2 cup adobo sauce from chipotle peppers
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon seafood seasoning
  • salt and pepper to taste

For the Toppings:

  • 1 (10 ounce) package tortillas
  • 3 ripe tomatoes, seeded and diced
  • 1 bunch cilantro, chopped
  • 1 small head cabbage, cored and shredded
  • 2 limes, cut in wedges
  1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  3. Set your oven to high broil.
  4. Remove fish from marinade, drain off any excess and discard marinade. Cook on a baking sheet in the oven about 5 minutes, or until fish is flaky.
  5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage, then drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.