Nick’s Picks: Slider Bombs Ingredients 1 Pound Ground Beef 1 Tbsp Worcestershire Sauce 1 Tsp Montreal Steak Seasoning 1 Tsp Onion Powder 1/2 Tsp Salt 1/4 Tsp Black Pepper 1 Onion Sliced Thin 2 Tbsp Butter 1/2 Tsp Salt 8oz Sharp Cheddar Cut into Chunks 1 Package Frozen Puff Pastry Dough 1 Egg Sesame Seeds
Nick’s Picks: Jalapeno Cheddar Bacon Stuffed Burgers Ingredients 10 Slices of thick cut bacon 2 Jalapenos 2 Cups Shredded Cheddar Cheese 2 Pounds Ground Beef Burger Buns Method- Cook the bacon until crispy, drain from fat. Chop the bacon. Dice the peppers, removing the seeds and ribs. Combine cheese, peppers and bacon in a food
Nick’s Picks: Ham And Tortellini Ingredients 8 Oz Ham, Cubed 20 Oz Cheese Tortellini 1 Pint Heavy Cream 1 Package Frozen Peas 1/2 Cup Grated Parmesan Method- In a large skillet, heat the ham over high heat. Once the ham is sauté’d, add the cream and bring to a simmer. Add pasta and peas. Stir
Nick’s Picks: Sheet Pan Chicken Fajita Ingredients 1 1/2 Pounds Chicken 2 Peppers Sliced 1 Onion Sliced 1 Packet Fajita Seasoning Method: Slice chicken thinly or use pre-cooked chicken. Arrange chicken, peppers and onion on a sheet tray. Season with the fajita seasoning. Place in oven and bake at 350 degrees for 20 minutes. Serve
Nick’s Picks: Chili Dog Tater Tot Casserole Ingredients 1 Bag Frozen Tater Tots 1 1/2 Cups Chili (home made or canned) 1 Package of Hot Dogs cut up 2 Cups Shredded Cheddar Cheese 2 Scallions Chopped (optional) Method- Spray a 13×9 baking dish with pan release and place the tots inside. Bake at 350 for
Nick’s Picks: Roasted Vegetable Risotto Ingredients 1 Zucchini Small Diced 1 Yellow Squash Small Diced 1 Red Pepper Small Diced 3-4 Garlic Cloves, Smashed Olive Oil 1 Tsp Dry Rosemary 1 Tsp Dry Thyme Salt and Pepper to taste 2 Cups of Dry Arborio Rice Olive Oil 3 Cups Vegetable Stock 4 Tbsp Margarine Method-