Pepperoni Pizza Roll Ups

Ingredients:

8 Crescent Rolls

Sliced Pepperoni

Mozzarella String Cheese

Garlic Powder

Butter

Marinara (if you want to get fancy)

 

 

 

 

 

Directions:

Preheat oven to 350 degrees. 

Take each triangle of crescent roll dough and place about 4-6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. If you wanna be fancy, put a little marinara in the roll before rolling up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking (with about 3 minutes left), spray with butter and dash a little garlic powder on top of the roll ups.

Serve with marinara or ranch for dipping.

 

 

 

 

 

Spicy Shrimp and Chorizo Kebabs

 

Ingredients

2 large garlic cloves, thickly sliced
2 teaspoons sea salt
2 teaspoons caraway seeds
2 tablespoons pure chile powder
1/4 cup extra-virgin olive oil
2 pounds large shrimp, shelled and deveined
8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick

 

Wash the shrimp

 

On a cutting board, using the flat side of a chef’s knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them.

Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.

Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.

Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends.

Push it to the end of the skewer and repeat with two more shrimp and chorizo slices.Using more skewers, repeat with the remaining shrimp and chorizo.

Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.

Loaded Potato & Buffalo Chicken Casserole

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
• 1/3 cup olive oil
• 1 1/2 tsp. salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika
• 2 TBS. garlic powder
• 6 TBS. hot sauce

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
• 1 c. crumbled bacon
• 1 c diced green onion

Preheat oven to 500 degrees…Yes you read that right!

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

 

Add the potatoes and stir to coat.

 

Add the potatoes to a greased baking dish.

 

 

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

 

Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken.  Allow to marinate as the potatoes bake.

 

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

 

Once the potatoes are fully cooked add the marinated chicken.

 

In a large bowl mix all the topping ingredients together.

 

Top the raw chicken with the topping.

 

Bake until the chicken is cooked through and the topping is melted and bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.

Balsamic Glazed Steak Rolls

This recipe is for all of my readers and especially my fellow paleo eaters!! Balsamic Glazed Steak Rolls

 

 

 

 

 

 

Ingredients: (makes 8-10 rolls)
* 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
* Salt & Pepper (according to taste)
* 3 tbsp Worcestershire sauce
* Any steak seasoning you like
* 1 tbsp olive oil

 

For the Veggie filling –
* 1 carrot
* 1 bell pepper
* 1/2 a zucchini (depending on size)
* 5-6 green onions
* 2 cloves of garlic
* 1 tsp italian herb seasoning

 

For the Balsamic glaze sauce-
* 2 tsp butter
* 2 tbsp finely chopped shallots
* 1/4 cup balsamic vinegar
* 2 tbsp brown sugar
* 1/4 cup beef broth

How did yours taste??

 

 

For more visit picturetherecipe.com

Smokey Roasted Buffalo Cauliflower

 

 

Smokey Roasted Buffalo Cauliflower

Ingredients

6 cups cauliflower large chunks (about 1 large cauliflower)
3 Tbsp. Safflower Oil
3 Tbsp. Hot Pepper Sauce
1 tsp. sugar
1 tsp. smoked paprika
1 1/2 tsp. finely minced garlic
1/2 tsp. smoked salt

Optional: 1 cup panko breading

Accompaniments:
Vegan Ranch salad dressing
Celery sticks
Carrots sticks

This roasted cauliflower has crunchy-spicy panko breading morsels on it.

1. Preheat oven to 425-450 F, depending on how hot your oven is.  Mine is not too hot so I used 450 F and put it in convection roast setting if you have one.
2. Combine oil, hot pepper sauce, sugar, smoked paprika, minced garlic, and smoked salt in a small bowl.
3. Put cauliflower florets in a large bowl and drizzle with hot sauce mixture.  Combine thoroughly.
4. If using panko breading, sprinkle the panko and if possible let them stick to the marinated florets.  Not all breading will stick to the cauliflower.
5. Prepare a large cookie sheet with parchment paper or silpat. Spread cauliflower mixture onto the cookie sheet.
6. Roast for 20 minutes, stir and flip the florets, and roast about 10-15 minutes longer until the cauliflower is cooked but still firm.
7. Serve IMMEDIATELY or store in a container for salad when it is cold.

 

Cauliflower combined with spicy sauce before they are roasted.

Work Dinner for Him: Tequila Lime Tilapia

My hun works overnight. And if it was up to him…his dinner would be a hot pocket and key lime pie lol. So I try to make dinner for him to take to work as often as I can.

First you marinate:

 

 

The mixture is my tequila lime marinate: 1 tablespoon garlic powder, 1 tablespoon onion powder, a smidgen of vinegar, a pinch of salt, a pinch of cayenne pepper, 1/4 cup lime juice, 1/2 cup tequila, 1/4 cup cilantro

I let it marinate for about an hour then to the skillet it goes!

 

 

I added peppers and them boom, pow, kablam!

 

He also got broccoli and 2 little Hawaiian rolls. Aren’t I such a bomb girlfriend! Lol

 

NUM NUM NUM!!!

A Karyssa Meal: Lemon Bathed Tilapia and Strawberry Spinach Salad Recipe

Hey y’all!!! This is my own tilapia recipe. Feel free to give it a try!! : )

Lemon Bathed Tilapia and Strawberry Spinach Salad Recipe

 

Step one: Melt butter

 

 

 

 

 

 

Step two: Add your spices. I used lemon pepper, garlic powder, onion powder and lemon juice. Mix. This would be a great time to add vegetables such as onion, minced garlic, or peppers. I was being a bit lazy today so I didn’t add vegetables.

 

 

 

 

 

 

 

Step three: Put the tilapia in a plastic bag and add your homemade marinade. Place in the fridge for at least 30 minutes so that the fish can soak up all the juices

 

 

 

 

 

 

 

Step four: While we wait for the fish to marinate…it’s salad time. I used spinach and topped it with sliced strawberries.

Step five: Back to the fish. Spray the bottom of your skillet (I used Pam) or use a nonstick skillet because easily sticks to the pan. Place the fish in the pan. Cook on a medium heat (6 out of 10). Flip as few times as possible so that the fish does not fall apart.

Step six: PLATE IT!!! Make it look pretty! Top tilapia with parsley and top salad with dressing (I used balsamic vinaigrette). This is the final result!

 

 

 

 

 

 

 

Hope you enjoy it! Let me know what you think! : )

Smooches  : *