Oh Halloween! It's such a fun fun time for kids' - both young and old!
The days of Halloween in my house is soooo much different than it was as a single chic in Chicago now that we are all domesticated. Same for you right? haha
Anyway, this past week I got the opportunity to get out and have some fun again with Bottom Dollar Food and their fun Frugal Chef event. I enjoyed Thanksgiving & Cinco do Mayo fun in the past year-and now this time they have rocked the Halloween theme!
I'm such a big fan of Bottom Dollar Food Stores. They capture the essense of FUN!
A couple weeks back I got to participate in another fun event with them this time rocking the Sombrero in the kitchen ramping up to Cinco de Mayo!
Are you having a party? You gotta make these recipes!! They are soooo tasty!
Recipes for Event by Chef Dan D’Angelo
1 1/12 pounds ground beef, turkey, lamb, or pork
1 1/2 pks of taco mix
2/3 cup grated Parmesan cheese
1/2 cup chopped fresh parsley and cilantro
2 small garlic cloves, crushed with a garlic press
6 ounces Cheddar, Pepper Jack, cut into 1/2-inch cubes any kind of cheese
8-10 (2-inch; a.k.a. party size or dinner) soft rolls, such as potato
lettuce, sliced tomatoes, Salsa con queso, sliced raw onion and/or sautéed golden brown onions, salsa, pickled jalapenos, refried beans, and avocado, sour cream
Gently combine meat, taco mix, cheese, parsley mix, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands. (Do not over mix).
Form 3oz of meat mixture into about 8-10 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.
Broiler directions: Preheat broiler. Put half of sliders on an oiled rack of a broiler pan and broil, turning over once, until just cooked through (no longer pink), 4 to 8 minutes total. Repeat with remaining sliders.
Grill directions: For easy entertaining, go with a gas grill. Preheat all burners on high, covered, 10 minutes, and then adjust heat to medium-high. Grill sliders, in batches if necessary, turning once, until just cooked through, 4 to 8 minutes total.
On top on the stove in a skillet also can be done.
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture along with cheese.
Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla and the refried beans on the other. Then, fold other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in same manner. Or you can stack two tortillas spread on one half and top with another tortilla. Cut in wedges and serve.
Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch. Transfer with a spatula to cutting board and cut in half.
From my already loved experience with them-I knew this was going to be a total blast!
We learned how to make really tasty treats made from leftover holiday dinners. Yes, Thanksgiving is just days away-but you can do this for any holiday with turkey! Heck. In my house, you don't need a holiday to tear down some turkey. lol
Anway, we made Turkey Empanadas (My FAVE) and Turkey Reuben sandwiches.
Check out the video and see some of the other awesome bloggers in the Philadelphia area challenge our cooking ability with Bottom Dollar Food!