Cheesy Chili-Mac Muffins!
Ingredients:
1 box of Mac-n-Cheese (and 1/4th cup of milk and 4tbsp of butter)
2 reg cans of chili ~ Hormel has really good vegetarian chili, also you can get spicy chili too
Sharp cheddar cheese
2 tubes of biscuits (get this kind so you can peel one biscuit into halves)
STEPS:
-Make the Mac-n-Cheese to your liking
-Put the 2 cans of chili into a pot and get it all warmed up so it's easy to spoon out
-Open the biscuit tube (ITS REALLY SCARY!!) and pull out one biscuit and half it by peeling it apart from the middle
-Spray some oil in your muffin tins
-Preheat oven to 350
-Lay the biscuit dough in the tin and use your fingers to squish the dough up the sides, make sure there isn't any air bubbles underneath.
-Spoon in the mac and cheese, put a chunk of cheese on that, then spoon in the chili and put more cheese on top
-Put in oven for about 20-25 minutes to get the dough crispy
-Let cool in the pan for a bit and a big thin spoon works the best to take them out
and then your done!
Ingredients:
13x9 Baking dish
15 corn tortillas
Green enchilada sauce (I used Las Palmas Green Chile Enchilada Sauce)
2 cups shredded Mozzarella
2 Pasilla/Poblano peppers, chopped
1 medium sized onion, chopped
1 garlic clove, chopped
1 can of black beans, rinsed
Sea Salt
Pepper
Saute peppers, garlic, onion together on med-high til they are browned a little, then add the beans in at the end just to warm them up. Pour some green sauce in the bottom of the baking dish and put the tortillas in there to soak for a few minutes so they are pliable. Then spoon the veggie mix into the tortilla and roll them up and line them all in the baking dish. Pour more sauce on top!! sprinkle on the cheese and drizzle more green sauce. Then Bake at 350 for like 40 minutes or until cheese is all bubbly. Drizzle tapatio on top :)
Other ingredients to add if you want:
Corn
Mushrooms
Spinach
Bell peppers
blaaablabalblaa
5 or 6 potatoes of your choice, I used russet.
Olive oil
4 fresh garlic cloves
1 onion
Bragg's all purpose seasoning
Sea salt
Pepper
Green food coloring
3/4 cup plain soymilk
Clean and cut up potatoes into 2 inch cubes, let them boil. Then pour olive oil in pan so it fills the bottom. Slice up your onion and garlic reallllly little and saute for a while. Add the Braggs in their too.
Potatoes are done when you can stick a fork in them and it falls off the fork.....
Add the green food coloring to the soymilk and add that to the potatoes. and MASH.
Then add the sauteed onions and garlic and therrrrrrrre ya go!
Totally stole this recipe from my neighbor CJ...but it's sooo flippin good that I had to share it.
1 medium eggplant, sliced 1/2 inch
3 small onions, chopped
4 Garlic cloves, chopped (the more the better)
2 eggs
100 pounds of mozzarella cheese
Salt, pep, olive oil
1 cup raw Spinach (if you want)
I jar of your fav spaghetti sauce (I like any flavor from Barilla)
9x9 Casserole dish
Preheat oven to 400. Saute half of the garlic and onions with the olive oil and dip the sliced eggplant in a bowl of mixed up raw eggs. then place the eggplant around on the top of the pan, so the eggplant cooks with the garlic and onion to soak in the flavors...it should look like a little pancake thing. flip and fry eggplant on both sides. Get your casserole dish ready with a thin layer of spaghetti sauce on the bottom. Then put the first layer of eggplant down along with all the onions and garlic. Put some salt and pepper on top, with another thin layer of sauce. Then put a 50 pound layer of grated mozzarella. Then lay down all of your spinach and then repeat with a second layer of sauteed eggplant, onions and garlic. Then dump the rest of the sauce on top, put more pepper on top and the other 50 pounds of cheese. Bake for like 30 or 40 minutes until eggplant is tender and cheese is bubbly.
I made the vegan version, which is also good, just no eggs and cheese. I was trying to be healthy...whats wrong with me.......aaaaaand you definitely need some bread with this because it is really juicy :)
This is CJ....He is blind in his left eye :(
CJ always gets a sourdough baguette and cuts it open long ways and makes garlic toast it and makes a sandwich out of it!! Seriously like the best god damned thing I have ever eaten, and it's not because I was high.
First make some of that Cinnamon coffee I was talkin' about........THEN
get these ingredients:
Morning Star veggie bacon strips
Asparagus spears
Oil
Pepper
THEEEENNNNNNN...
Get some oil hot in a saute pan and throw your asparagus spears in there, and pepper! Get them kinda crispy all around and set them aside to cool down enough to handle. Get your veggie bacon out and it takes one strip of bacon for one spear. Attach a corner of the bacon to the asparagus by a toothpick and wrap it at an angle all the way up the spear and attach the other end of the bacon with another toothpick. Put a little more oil in the same pan and get hot, and throw in all of the bacon wrapped asparagus. Fry until crispy all around!
This is a good side dish, it could go good with cheddar cheese melted on top, or with mashed potatoes.
