Asian BBQ Chicken Quinoa Dip

In my search for more ways to use Quinoa, I was trying to think of a way to use it in a casserole type dish.ย  A kind of “one dish wonder”. I recently purchased a bottle of GuyFieri’s Asian BBQ sauce and fell madly in love. In a spur of the moment, throw together last minute meal option, I came up with this amazing one dish wonder!! My family all loved it. I decided to take it to our annual Homeschool moving up ceremony, but I served it as a dip with tostitos to make it last longer. The reviews were all wonderful! This will definitely become a favorite ๐Ÿ™‚ PS. no one even notices the cauliflower and carrots!! SCORE! ๐Ÿ™‚
Asianchickenquinoabake

Asian BBQ Chicken Quinoa Dip

  • 2cups cooked shredded chicken breast
  • 1cup chopped Cauliflower
  • 1cup chopped carrots
  • 1bottle of Guy Fieri Asian BBQ sauce
  • 2/3cup Dinosaur BBQ Wango Tango sauce
  • 2/3brick cream cheese
  • 1/3cup Greek yogurt
  • 1/2cup Monterey Jack cheese (shredded)
  • 1 1/2 cup cooked quinoa
  • 1/4cup sliced green onions
  • 2Tbsp EVOO
  • 1Tbsp butter

Prepare quinoa according to package directions, set aside. This is the brand I used. I got it at my local Target. ๐Ÿ™‚

quinoa

In a large skillet heat up the EVOO (Extra Virgin Olive Oil) and butter together over medium high heat.

Add the chopped cauliflower and carrots. Let them cook till cauliflower starts to slightly brown.

Add chicken and place lid over top for 5minutes to steam the veggies.

I took my smasher and chopped the veggies even more, so there werent any large chunks left. *Easier to pass by the little eyes of my kiddies hehe ๐Ÿ˜‰

Now add the Quinoa.

Next add the cream cheese and yogurt. Mix around until all melted together.

Now add the sauces!! Stir all together.
asianbbqsaucewangotango

Spread the yumminess into a greased 8×8 pan.

Top with the shredded cheese and pop in the oven.

Bake for about 10-15minutes or until the cheese in melted and slightly brown on top.

Top with sliced green onions! (I forgot mine in the picture!)

Serve warm or room temp. I served with tostitos, but some sliced baguettes would be wonderful too. I have also used this as a meal too! ๐Ÿ™‚

Enjoy! and let me know what you think!

HAPPY COOKING!! ๐Ÿ™‚

S’mores bake

Its summer time!! YEAH!! For those of you who are in the North East, like my family and I are, you are seriously doing the happy dance that summer has finally come! This past winter seemed as though it would never end. So now that all that silly white stuff is gone, its time to start thinking about the other white stuff…marshmallows of course! ๐Ÿ™‚ Mmmmmm my family love S’mores season! We are always up for new and exciting ways to taste S’mores. We have added bananas, peanut butter cup, fudge stripe cookies and this year we even ventured into “S’moreos”!! Because of our love for smores, I am always on the hunt for new ways to enjoy melted marshmallow yumminess. I tried this new experiement for Mothers day this year and well its was a HUGE hit! It was so easy and quick to throw together and has already become my new favorite way to enjoy the smores flavor. Here is the magic recipe :

smores4

S’mores Bake

  • 2.5 cups of all purpose flour
  • 2 cup of graham cracker crumbs
  • 2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup of room temperature butter (2 stick)
  • 2 large egg
  • 3/4 cup of granulated sugar
  • 3/4 cup of brown sugar
  • 3tsp vanilla extract
  • 2 cups of marshmallow cream (I used Fluff)
  • 1cup marshmallows
  • 2 cup of milk chocolate chips
  • 2 cup of dark chocolate chips

Preheat oven 350F

Spray a 9×13 pan (I used my Pampered chef 9×13 stone baker) with nonstick cooking spray.

In a large bowl cream the butter and sugars together till light and fluffy.

Add eggs one at a time, then vanilla until nice and fluffy (approx. 2min)

Then add flour, graham crackers and baking soda until well mixed.

Dough will be a little crumbly.

smores2

Take half of the dough and spread it over the bottom of the greased pan

Spread 1cup of the Fluff over top the dough. Layer half the marshmallows on top.

smores1

Sprinkle the chocolate chips over the marshmallow. (save out 1/4cup of chips for top)

Take the remaining dough and spread over top of the marshmallow. I used my fingers to spread it out in my hand in small chunks. This helped me get it over the marshmallows.

Place in the oven for 25-30minutes or until tops of the marshmallows get golden brown.

Once removed from the oven, sprinkle the remaining chocolate chips on top so they can melt some ๐Ÿ™‚

Let cool for 10-15min and then scoop in and ENJOY!! ๐Ÿ™‚

smores3

Oh I guarantee you, that you can not have one serving of this yumminess! ๐Ÿ™‚ It is soo irresistible!! I hope you add this to your S’mores recipes and now you can enjoy S’mores even in the dead of winter!! ๐Ÿ˜‰

Let me know what you think and as always….

HAPPY COOKING! ๐Ÿ™‚

Quinoa Mac n’ Cheese

I tried Quinoa, for the first time, a couple of weeks ago and I have to say I really like it! I love the texture of it and the subtle nutty flavor. Most of my kids enjoyed it as well. A couple of them were still a little unsure, so I decided to give it a go again. While shopping for groceries my little Lillee (5yrs) asked me to make my homemade Mac n’Cheese. Of course I agreed, I mean who doesnt love a bowl ofย  mommas homemade mac n’ cheese!!?? ๐Ÿ™‚ While grabbing the ingredients, my brain wondered and I thought hmmm I wonder what quinoa mac n cheese would taste like? We have done mac n cheese with wheat noodles, quinoa was a different flavor and texture! So I decided to give it a try! This yumminess below is what I came up with! My entire family (with the exception of my son Kaiden, who hates cheese) loved it. Kaiden did try it and didnt gag haha so that was good!
quinoamacncheese
Quinoa Mac n’ Cheese

  • 1cup dry quinoa
  • 2cups water
  • 2cranks of salt
  • 2 cups cheese sauce **
  • 1/2 cup fresh Parmesan cheese

Cheese Sauce

  • 3cups milk
  • 2Tbsp butter
  • 2Tbsp corn starch
  • 1 8oz brick extra sharp cheddar cheese (shredded)
  • 1/2 8oz. brick pepper jack cheese (shredded)
  • 1cup fresh shredded Parmesan cheese
  • 3tsp fresh cracked pepper

quinoamacncheese3quinoamacncheese2Please ignore the green milk! All the milk in our fridge was green from St Patrick’s Day on Monday! ๐Ÿ˜‰

 

Preheat oven to 400F

Rinse your quinoa in cold water and then drain.

Bring quinoa and the water to a boil in a medium sauce pan.

Let simmer, covered, for 15min. or until all liquid is gone.

Fluff with a fork.

Add the cheese sauce and mix together.

Pour quinoa cheese mix into a sprayed baking dish.

top with 1/2 cup of fresh parm.

Bake in the oven for 20minutes or until top becomes golden brown.

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ENJOY!!! ๐Ÿ™‚

Mmmm my mouth is watering for the yummy left overs of this in my fridge now! ๐Ÿ™‚ I hope you enjoy this as much as my house did!

HAPPY COOKING!!

Beth ๐Ÿ™‚

**the recipe for cheese sauce makes more then 2cups of sauce. I used the remaining sauce over regular pasta, in case my kids didnt like the quinoa ๐Ÿ™‚

Buffalo Chicken Meatballs with Buffalo dipping sauce

I was out shopping the other day, when I realized that I needed to buy meat for dinner. I wandered over to the meat section and stood there staring. I wanted something different. Sometime I feel like I get stuff in a rut. Now I am all for adventure, but the pigs feet laying there infront of me is NOT what I had in mind! ๐Ÿ™‚ I went towards the turkey burger to grab the usual and saw the ground chicken. Immediately my mind dreamed of buffalo chicken. If you are a regular to my blog then you know that I love a good kick in my food and my family does as well. We also love all things buffalo! ๐Ÿ™‚ With the dream still swirling in my head and my mouth now watering for buffalo chicken, I grabbed the ground chicken and decided to give it a try. These meatballs were a HUGE hit in my house! My kids devoured them and are begging for me to make them again. Here is what I made :

buffalochickenmeatballs2 Buffalo Chicken Meatballs

  • 2lbs ground chicken
  • 1/2 bottle of Louisiana Hot Sauce (6oz)
  • 1Tbsp. Sriracha
  • 1tsp onion powder
  • 1/2tsp garlic powder
  • 3Tbsp bread crumbs
  • 2Tbsp Kraft Roka Blue Cheese salad dressing
  • 3Tbsp crumbled Blue Cheese
  • 2tsp McCormicks zesty herb seasoning
  • 2 cranks sea salt
  • 10 cranks of black pepper

Buffalo dipping sauce

  • 1cup Chobani plain greek yogurt
  • 1/2 bottle of Louisiana hot sauce*
  • 2tsp Kraft Roka blue cheese salad dressing

buffalochickenmeatballs

Preheat oven to 400F

In a medium mixing bowl, combine all the ingredients except the EVOO (Extra Virgin Olive Oil). I used my hands and only mixed till all combined. Be sure to not over mix, because it will cause the meatballs to be tough.

Pour the EVOO in a large skillet and let it warm over medium high heat.

I used my pampered chef large scoop to form my balls (about 3Tbsp). Form all the meatballs.

Once the pan is hot, I test my dripping water into the pan. If I hear a sizzle, the pan it ready.

Drop each meatball into the hot pan, make sure you hear that good sizzle!

Let them brown on each side. I let them set for about 4-5minutes each side, to get a good golden brown crust.

Once they have browned on each side, move the skillet in to the oven. Let the meatballs finish cooking, about 10-15minutes or until they have an internal temperature of 170F.

While the meatballs are in the oven, make your dipping sauce.

In a small bowl, combine the yogurt, hot sauce and blue cheese dressing, until well mixed.

Place 3 meatballs per person and drizzle with the sauce.

ENJOY!!

My kids ate these along side macaroni and cheese, I added a salad ๐Ÿ™‚ .

Either way they were GONE!

I hope that your family enjoys these as much as mine did. Let me know what you think! Now I’m off to buy more ground chicken, so I can make more of these! ๐Ÿ™‚

HAPPY COOKING!!

Beth <3

 

Here are the Nutritional facts for the meatballs. Serving size is 3 meatballs

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Here are the nutritional facts for the dipping sauce. I just divided the recipe by 8 for the serving size.

IMG_20140306_124554

 

Quinoa Crusted Chicken Breast

quinoacrustedchickenbreast1I have been seeing lots of people posting about and hearing lots of talk about quinoa. I hadn’t ventured out to try it yet, but with all the buzz, I figured Id give it a try! This recipe was my first take on quinoa. I decided to use it as a crust for my chicken. Knowing that quinoa is a seed, i was banking on it getting crispy and yummy. This is what I came up with. Quinoa Crusted Chicken Breast

  • 3 chicken breast (cut into strips)
  • 1cup quinoa (raw)
  • 1/2 package of Ranch dressing packet
  • 3Tbsp. Italian dressing
  • 1 tsp red pepper flakes
  • salt and pepper
  • 3Tbsp EVOO

quinoathis is the quinoa I used! I found it at my local Walmart in the gluten free aisle ๐Ÿ™‚

Preheat oven to 375F Pour the Extra Virgin Olive Oil (EVOO) into a large skillet and warm over medium high heat.

In a shallow bowl, combine the quinoa, ranch, and red pepper flakes.

Roll each chicken strip in the quinoa mixture, until well coated.

Once the pan is hot add each strip of chicken. You want to hear a good sizzle when you put the chicken in the pan.

Let cook on each side for about 5-6minutes or until it becomes golden brown.

Once the chicken has been on the second side for 5 minutes, add the Italian dressing and let simmer for 3minutes.

Transfer skillet to the stove and finish cooking for 5-10minutes or until the chicken is completely cooked through.

I served my chicken with some crispy edemame. ๐Ÿ™‚

My kids loved this crispy twist on the coating for our chicken. It gave it amazing texture.

I hope you try this out and let me know what you think!

HAPPY COOKING ๐Ÿ™‚ ~Beth <3

*What is Quinoa?? check this out! http://en.wikipedia.org/wiki/Quinoa

quinoacrustedchickenbreast2

Banana Nutella Cookies

I am a huge lover of bananas! I eat one every morning with my breakfast. One of my favorite go to snacks is nutella greek yogurt with bananas mixed in. Well lately my life has been super busy and my bananas haven’t been getting eaten up as fast as normal, so I have a pile of dark bananas on my counter just screaming my name! Now I do love the normal banana bread and I have even made just banana muffins as well, but I was wanting something different. Going back to my favorite snack I thought about combining nutella and bananas again somehow. Then I thought…cookies!!! Mmmmmm how can you go wrong with bananas, nutella and cookies!!!?? Well of course you cant! ๐Ÿ™‚ The recipe below is what I came up with ๐Ÿ™‚
banananutellacookies
Banana Nutella Cookies

  • 1/2cup Nutella
  • 1egg
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 3/4cup oats (quaker instant oats)
  • 2 ripe bananas
  • 3/4cup butter (salted)
  • 3/4cup sugar

Preheat oven 400F
In a medium mixing bowl, sift the flour, baking soda,and sugar.

Cut in the butter. I cut the butter into cubes and then used a fork to cut it in. Once it was started I used my hards to get the butter all incorporated.

In a small bowl, whisk the egg and then the banana. I used the whisk to mash up the bananas.

Add the banana mix to the flour mix and mix till all incorporated .

Stir in the oats.

Use a knife to “cut” in the nutella. You want it to be streaked with nutella yumminess!

Spray the cookie sheet with non stick spray or use a baking stone

Scoop the batter onto the cooking sheet. I used my small pampered chef cookie scoop. (about a 1Tbsp)

Cook for 8minutes

Transfer to a cooling rack

While the cookies are cooling, in a microwave safe bowl add 3Tbsp. of nutella and microwave for 20secinds.

Drizzle the warm nutella over top the cookies

Let cool or enjoy warm! Either way these are heaven in your mouth!!

Let me know what you think!! ๐Ÿ™‚

PS. I took these to our latest homeschool group meeting and the group all gave them very high reviews! One of my favorites was when one of them said they tasted like Gramas!! That is exactly how good these cookies are! ๐Ÿ™‚

During our meeting, Matt Doheny, Congressional Candidate, stopped by to speak with our group. He tasted one of my cookies and said” WOW! These are incredible!! I was not expecting them to be this good, but wow!!” Needless to say he went on to eat several more and agreed to take this photo! ๐Ÿ™‚ Super excited about this! Thanks Mr. Doheny!! Good luck in your Congressional race! mattdoheny

Meatball Soup

Meatball Soup

  • 1/2lb. Spaghetti (I broke it up)
  • 1 can of Hunts 4Cheese Sauce (or your favorite sauce)
  • 1 small can tomato paste
  • 2tsp. Italian seasoning + 2tsp
  • 1 clove of garlic (pressed)
  • 1.5tsp. onion powder
  • 2Tbps McCormicks Garlic, Herb and Wine seasoning
  • 1 Large carton Chicken broth
  • 1/2 cup + 1/4 cup grated parm cheese
  • 1.5lb ground hamburger
  • 1/4cup plain bread crumbs
  • 1.5tsp red pepper flakes (optional)
  • 1 egg
  • salt and pepper
  • 1 cup baby spinach
  • 1Tbsp. + 2Tbsp. EVOO
  • 1cup ricotta cheese
  • 2tsp. garlice powder

meatballsoup

Fill a large sauce pan with well salted water. Cook your spaghetti according to the package. I broke my spaghetti up in to pieces ๐Ÿ™‚

Drain pasta

In same large sauce pan, add garlic and red pepper flakes to warm Extra Virgin Olive Oil (EVOO) Let cook down over medium heat.

Once garlic gets soft, add the chicken broth, spaghetti sauce , parm cheese, italian seasoning, onion powder, garlic herb and wine seasoning, and tomato paste. Stir to combine all the ingredients and let come to a boil.

In a mixing bowl combine the burger, italian seasoning, bread crumbs, 1/4 cup parm cheese, egg, 2tsp garlic powder and 1tsp onion powder, 1Tbsp garlic herb seasoning. Mix well.

Roll into about Tbsp size balls

In a large skillet, on medium high heat, add 2Tbsp EVOO

Add the meatballs to the hot pan. Sear on all sides to get a good golden brown crust

Once seared on all sides, add meatballs to the soup .

Let boil for 10minutes.

Add the pasta

Ladle in to bowls and top with 1Tbsp of ricotta cheese, 1Tbsp baby spinach, fresh parm cheese. Add a soft piece of Italian bread and its perfection! ๐Ÿ™‚

ENJOY!!! ๐Ÿ™‚

My kids loved this spin on the normal spaghetti and meatballs! I hope your house enjoys it too!

Let me know what you think!

HAPPY COOKING! ๐Ÿ™‚

Chicken Kale Soup

I don’t know about your house, but for my family, this winter has been quite rough in the health department. January went out with a bang for us. All six kids sick and momma too. Between tummy bugs, colds, hurt backs, bronchitis and now pneumonia (sigh) my creativity for dinner was stretched to say the least. At our last Dr. visit with my oldest son, the Dr said “go home drink some honey lemon tea and eat big bowls of chicken noodle soup!”. Instantly my mouth watered for that comforting flavor of homemade chicken soup. So while at Target grabbing prescriptions, I grabbed all the ingredients for this new twist on my normal chicken soup. I had never made soup with kale in it before. We have done broccoli and even spinach, but kale is new. I also had just discovered a new love for butternut squash soup. All of these yummy flavors swirling in my head while shopping is how I came up with this new delicious and HEALTHY soup that is sure to make any kind of winter blues completely disappear. chickenkalesoup

Chicken Kale Soup

  • 2large boneless skinless chicken breast, diced
  • 2 red baby bell peppers, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 jalepano, finely chopped*
  • 2 large carrots, diced
  • 4-5 garlic cloves, finely chopped
  • 1 cup kale , roughly chopped
  • 1.5Tbsp butter
  • 2Tbsp EVOO *Extra Virgin Olive Oil
  • 2tsp poultry seasoning
  • 2Tbsp McCormick’s garlic herb & wine seasoning
  • 2 1/2 32oz cartons of swansons all natural chicken broth
  • 8 cranks of fresh black pepper
  • 3cranks a sea salt
  • 1cup of Butternut squash soup **
  • 3Tbsp cornstarch

In a large stock pot, on medium heat, add the EVOO and butter

Add the chopped onions and both peppers, let them melt down some (about 5min)

*My family happens to love a kick of heat, so I added the entire jalapeno, seeds and all. If you are not so much of a fan, then remove the ribs and seeds before chopping.

Then add the garlic and carrots and chicken.

Once they START to get golden add the corn starch

Trust me on this, let them get golden brown. The little bits browning to the bottom of the pan, are going to create the extreme yummy flavor of this soup!!! DO NOT add the liquid till you see lots of browning. ๐Ÿ™‚

Once your meat and veggies are browned add the chicken broth and seasonings. Make sure you use your spoon to scrap the bottom of the pan. You want to get all of those yummy bits off the bottom of the pan. Remember those bits equal FLAVOR! ๐Ÿ™‚

Let the soup come to a low boil over medium heat

Once soup boils add the kale and let low boil for 20-25minutes or until the carrots are tender to the back of a butter knife

While the soup is cooking. I prepared 2 cups of instant brown rice to add in. I used Uncle Bens Instant Brown Rice and just followed the package directions. This is DEFINITELY optional! The soup is delicious without the rice, but my kids love rice, so I added some.

With 5 minutes left stir in the cup of butternut squash soup.

butternutsquashsoup

Serve soup over 1/2cup of rice and ENJOY!!! ๐Ÿ™‚

I cant even begin to tell you how amazing this soup was! From the warmth of the slight cumin flavor in the butternut squash soup, to the after kick of the jalapeno and then the sweetness of the peppers, onions and carrots….mmmmmmmmmm it was perfection in a bowl! Lets just say there were zero leftovers! haha

Let me know what you think.

HAPPY COOKING!

Beth ๐Ÿ™‚

I have decided to get a little more serious about fitting back into my prebaby jeans, so in an effort to help me achieve this, I added the “My Fitness Pal” app to my phone. I LOVE it! It is soo soo helpful and I have already lost 3lbs! Anyways, one of the awesome features is I can add my recipes on their and it will give me the nutritional facts for it. I was surprised by how little calories this soup has! I will most definitely be keeping this recipe around for awhile! ๐Ÿ™‚

~these facts are before the rice was added~for each 1/2 cup of Uncle Bens Instant Brown Rice add 85calories

chickenkalesoupnutrition

 

 

Apple Cider Pork aka Pork-aholic

I happen to be a fan of hard apple cider, well apple cider in general, but a nice cold Woodchuck (hard apple cider) just hits the spot some times. I had bought a 6pk of ShockTop hard apple cider to try and I had leftovers. It got me thinking…hmmmm I wonder what it would taste like if I cooked my meat in it!!?? I mean who doesn’t love apples with pork? Its a classic! I decided to give it a try! The following is what I came up with! PS. The aka name Pork-aholic was given by my 8yr old. We were all enjoying dinner and I was asking for recommendations for a name for this yumminess. Kaiden had seen me earlier opening the cider to add, to which he responded “Mommy! Are you drinking!!??….you are better then that!” hahaha he is quite the little character. His new saying when anyone is being reprimanded is “you are better then that!” So he knowing the secret ingredient was hard apple cider, his brain went to alcoholic and voila! Pork-aholic! He said this was perfect because it was soooo addicting! haha ๐Ÿ™‚

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AppleCider Pork aka Pork-aholic

  • 2.5lbs boneless pork loin
  • 2 Serrano peppers
  • 2tsp. onion powder
  • 1tsp cinnnamon
  • 1tsp garam marsala
  • 1 hard apple cider *Shock Top Honey Crisp Apple Wheat*
  • 1/2 cup sour cream *can substitute plain greek yogurt
  • 1 1/2 tsp brown sugar
  • 1 tsp paprika
  • 5 cranks fresh black pepper
  • 2 cranks of sea salt
  • 2Tbsp. EVOO

I used my Pampered Chef deep covered baker, but you could definitely use a dutch oven, a 13×9 pan or even your crock pot!

In the bottom of the baker, pour the EVOO and add the Serrano peppers

Add the pork loin and sprinkle with the salt and pepper, cinnamon, garam marsala, paprika, and brown sugar

Pour the ShockTop over the pork.

IMAG6953

Let cook for 3hours at 325F

At hour 2 and 2.5 take out and try and shred with a fork.

At 2.5hrs add the sour cream and stir into the meat and liquid

Once the meat shreds easily and has a temperature of 160F

I served mine in a romaine heart and topped with sliced avocado, some crumbled feta cheese, fresh cilantro, and a squeeze of lime! SOOOOO YUMMY!! ๐Ÿ™‚

My kids ate theirs over rice topped with a squeeze of lime juice ๐Ÿ™‚

Enjoy!!

I hope you all love this as much as we did! ๐Ÿ™‚

Happy Cooking!
Bethany ๐Ÿ™‚

 

 

 

Meatloaf Cupcakes with Mashed Potato Frosting

This fun dish is brought to you because of my gorgeous daughter Alaina (7yrs). She saw a picture of these in a magazine where someone had made cupcakes out of hamburgers and topped them with mashed potato frosting! She fell in love with the idea of eating a “cupcake” for dinner! Hey who can blame her for that!? haha So she requested this for her birthday dinner! I love to make everything my own so I took the idea, also because we didn’t have the magazine she saw it it hehe, and made my own version! She was ecstatic!! Actually honestly my entire clan loved these! The great thing is they all got to personalize their own cupcake. Some liked cheese on theirs, some just ketchup, some everything on the table! ๐Ÿ™‚ But regardless of what they topped it with, these cupcakes were a HUGE hit and an absolutely perfect birthday dinner! Next time we are going to try stuffing them with cheese!! Ohhh the possibilities are endless!!! ๐Ÿ™‚

Here is the recipe I used for our cupcakes!

meatloafcupcake

 

Meatloaf Cupcakes with Mashed Potato “Frosting”

Meatloaf Cupcakes

  • 2lbs. Ground Beef*
  • 3/4 cup Worchestershire sauce
  • 1/2 cup Ketchup
  • 3 garlic cloves (pressed)
  • 2tsp. onion powder**
  • 4 cranks of sea salt grinder
  • 10(yes 10) cranks of fresh ground pepper
  • 2Tbsp. McCormick’s zesty herb seasoning
  • 2Tbsp. McCormick’s Grill Mates steakhouse onion burger
  • 1tsp. red pepper flakes
  • 1/4cup plain breadcrumbs (crushed up Ritz crackers work great too)

Smashed Potato Frosting

  • 8-10 white potatoes (diced and peeled)
  • 1 stick butter
  • 1/4-1/2 cup room temp milk
  • salt and pepper
  • 2 cloves of garlic

Topping

  • ketchup
  • mustard
  • sweet baby rays barbeque sauce
  • cheese
  • bacon

This is how you make them:

Preheat oven to 375F

Start by filling a large pot with salted water ( a good half palm full of salt, you want your taters to have flavor). Add the peeled, diced potatoes and the peeled garlic cloves to cold water and bring them to a boil over medium high heat. Let boil for about 15-20 minutes or until they are tender to the back of a butter knife. Drain. Remove the garlic cloves.

While the potatoes are boiling, In a large mixing bowl add all your cupcake ingredients and mix until well combined. *ground turkey could definitely be substituted for the beef! **normally I would add 1/4cup chopped onion here but I am nursing and onions do not agree with my baby girl! So powder it it!

Spray your cupcake pan with some cooking spray.

Take about 1/2cup of the meat mix and form into balls, one ball per cup.

Bake for 10-15min and then let set for 5minutes.

While cupcakes are baking, add drained potatoes, milk, butter, salt and pepper back to pot. Smash all together until desired consistency. I like mine a little lumpy still ๐Ÿ™‚

To make it fun and add to the cupcake feel. We added the smashed potatoes to a pastry bag with a big circle tip on top. You could definitely skip the pastry bag and just add a scoop of potatoes on top, but we wanted the true cupcake experience! ๐Ÿ™‚

Place cupcake on plate, frost with the smashed potatoes and add your yummy topping!

We used forks, but after the meal,we all agreed that it would have been super fun to pick them up and eat them like a regular cupcake! ๐Ÿ™‚

Like I said we had so much fun with these and cant wait to try out different versions soon!! I hope your family has as much fun as we did! Food is fun! and oh so yummy! ๐Ÿ™‚

Enjoy!!

Happy Cooking! ๐Ÿ™‚