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!

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

Directions

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.

Enjoy!

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

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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!

Ingredients:

  • 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

Directions:

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

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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.

Ingredients

  • 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

Directions

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!

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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.

Ingredients

  • 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

Directions

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.

Sushi Donuts Are The New Food Trend You Need In Your Life

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Everyone loves a good shrimp boil! It’s a favorite southern recipe that’s perfect for summertime eating. Not only is this dish effortless to make but it’s irresistibly delicious and perfect for feeding a BBQ crowd.

Now, what if I told you that this mouthwatering recipe just got even easier? I know, it doesn’t sound possible, but it is!

This Sheet Pan Shrimp Boil cooks all the ingredients together on a baking sheet in

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

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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!

Ingredients:

  • 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

Directions:

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

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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!

Ingredients:

  • 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

Directions:  

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.

Enjoy!

The Hoagie Dip That Will Make Your Party Goers Holler for More!

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Everyone loves a good shrimp boil! It’s a favorite southern recipe that’s perfect for summertime eating. Not only is this dish effortless to make but it’s irresistibly delicious and perfect for feeding a BBQ crowd.

Now, what if I told you that this mouthwatering recipe just got even easier? I know, it doesn’t sound possible, but it is!

This Sheet Pan Shrimp Boil cooks all the ingredients together on a baking sheet in

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

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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!


Ingredients:


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

Directions:


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.

Turn the Cheapest Steak into the Tastiest Chicken Fried Steak with Gravy!

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Everyone loves a good shrimp boil! It’s a favorite southern recipe that’s perfect for summertime eating. Not only is this dish effortless to make but it’s irresistibly delicious and perfect for feeding a BBQ crowd.

Now, what if I told you that this mouthwatering recipe just got even easier? I know, it doesn’t sound possible, but it is!

This Sheet Pan Shrimp Boil cooks all the ingredients together on a baking sheet in

The Whole Family Will Love This One Pot Lemon Orzo Shrimp

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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!

Mozzarella-Stuffed Monster Meatballs Take Dinnertime to A Whole New Delicious Level!

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Everyone loves a good shrimp boil! It’s a favorite southern recipe that’s perfect for summertime eating. Not only is this dish effortless to make but it’s irresistibly delicious and perfect for feeding a BBQ crowd.

Now, what if I told you that this mouthwatering recipe just got even easier? I know, it doesn’t sound possible, but it is!

This Sheet Pan Shrimp Boil cooks all the ingredients together on a baking sheet in

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

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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!

Eat Gourmet with No Effort with This Delicious Flank Steak with Mushrooms & Red Wine Sauce

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Everyone loves a good shrimp boil! It’s a favorite southern recipe that’s perfect for summertime eating. Not only is this dish effortless to make but it’s irresistibly delicious and perfect for feeding a BBQ crowd.

Now, what if I told you that this mouthwatering recipe just got even easier? I know, it doesn’t sound possible, but it is!

This Sheet Pan Shrimp Boil cooks all the ingredients together on a baking sheet in

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

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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

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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.

This Spaghetti With Chicken Bolognese Recipe Will Be a New Family Favorite

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Everyone loves a good shrimp boil! It’s a favorite southern recipe that’s perfect for summertime eating. Not only is this dish effortless to make but it’s irresistibly delicious and perfect for feeding a BBQ crowd.

Now, what if I told you that this mouthwatering recipe just got even easier? I know, it doesn’t sound possible, but it is!

This Sheet Pan Shrimp Boil cooks all the ingredients together on a baking sheet in