I have been planning for a while to post a delicious recipe using my smoker or a grill. Summer season is here so you can make this over and over again during beautiful summer evenings and enjoy it with your family and friends. Also, 4th […]
These super easy and delicious Piglets in a Blanket are a staple in my house appetizers or hors d’oeuvre, especially during parties.
Well, I must say that piglets in a blanket are one of my kids’ favorites quick after-school snacks. However, over the years I have brought these to school for holiday parties.
Furthermore, I send them to my husband’s work, I served them during birthday parties, and Superbowl as well.
With that being said, since we have Superbowl gathering tomorrow I thought to finally post them on my blog. Perhaps some of you might make them as well.
I mean, it does not take a rocket scientist, but I am here to give an idea. Personally, I think they are just amazing bites.
Anyhow, I think I posted them a long time ago, but pictures were somewhat catastrophic, so I am updating the whole post and a recipe.
To be honest, I really like using better quality wieners, and I love boar’s head products.
It’s not a secret, I have been using Boar’s Head for a couple of years now. I know they are a bit more expensive but you can’t deny the quality of their products. Additionally, the taste is absolutely amazing.
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If you decide to make these yummy Piglets in a Blanket, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your yummy creation.
These delicious appetizers are a staple in my house during parties for many, many years. One of the kids' favorites quick snacks.
- 2 cans Croissants Rolls/8 rolls each (or more)
- 24 fully cooked cocktail wieners I used boars head cocktail beef frankfurters and large frankfurters
- 1 tbsp. Unsalted butter
- 1 tsp. Dried parsley
- 1/2 tsp. Garlic powder
- Sesame seeds *Optional
- Boil 2 cups of water in a larger pot and drop wieners in for about 3-4 minutes. It takes away a lot of packed sodium and it tastes much better. This step is not necessary but I think it tastes so much better.
- Heat oven to 375°F and Grease baking pan.
- For smaller cocktail wieners or frankfurters, cut each triangle in half, lengthwise. Place 1 wiener on the shortest side of each triangle; roll up to an opposite point. Place, point side down, on greased cookie sheet.
- For larger franks, cut each triangle into 3 smaller triangles and as you see on my picture roll from one end to the other using all three cuts out pieces on one frank since it is triple the size compared to the cocktail wiener.
- This is not necessary as well, but it tastes so amazing: Melt unsalted butter, then ADD dried parsley and garlic powder. Brush it over each roll and you can add some sesame seeds if you have any. I had only black sesame seeds and that is what I have used.
- Bake for about 15 minutes or until deep golden brown.
- Serve them with mustard, ketchup or any condiment that you desire.
You may use any brand of wieners and any brand of Croissants, Rolls.
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Easy Beef and Broccoli over piping hot rice to get you through these winter days. Our weather is seriously a bit crazy. Looks more like early spring than winter with new flower slowly peeking out of the ground, and we are having so much rain. I […]
How is your January going? Mine started well… mostly working out and detoxing. Now, since 7 days detox is over, I am still trying to eat healthier and exercise daily, that mean less bread, pasta and sweets as well as meat, and more veggies and fruits. This soup is really comforting and delicious. I used really good quality beef, and as you can see loads of veggies so it’s not bad for ya at all. You can totally make this meatless and add chopped kale, swiss chard or spinach and make ultimate vegetable soup or stew. Of course, cooking will be much faster too.
Be creative and happy cooking, friends!
Beef and Vegetable Soup
- 1 tbsp. Olive Oil
- 1/2 Onion
- 4 Garlic Cloves
- 1 Celery stalk
- 1/2 lb Beef cubed for stews
- 1 cup baby Carrots
- 1/2 pound fresh French Green Beans or any on hand frozen works fine as well
- 4 cups Water add more if needed
- 1 Beef Boullion Cube
- 1 teaspoon dried Parsley
- 2 dried Bay leaves
- 2 Large Potatoes peeled and cubed or 3 smaller
- Salt and Ground Black Pepper to taste
- 1 cup Tomato sauce
- 1 teaspoon Tomato paste
- Heat a large pot with 2 tbsp of Olive oil and add chopped onion, saute for a couple of minutes on medium-high temperature, just when they start to sweat, add minced garlic and chopped celery. Stir and allow it to saute for a minute or two.
- Add beef for stews (they are usually in cubes, but you may cube it yourself, too). Stir until and sear all the sides of the beef, 3-4 minutes.
- Add baby Carrots and French Green Beans (if the beans are frozen they will need less time to cook), stir all together and pour in water. You may add more water if needed as the liquid evaporate as it cooks.
Add Boullion Cube, Parsley and Bay leaf then stir, cover with a fitted lid and allow it boil. When it boils, turn the heat on low and let it simmer for 45 minutes.
- Peel and cube the potatoes, and drop them in the pot, then season with salt and pepper.
- Turn the heat back on medium temperature and cook until the potatoes are completely cooked, about additional 15 minutes.
- The last step is to add tomato sauce and tomato paste. Stir, let it boil and cook for additional 5 minutes. Remove bay leaves before serving.
- Serve hot with cornbread and jalapenos, olives or similar.
You may use chicken instead and frozen green beans. If you using both the cooking time will decrease, since chicken does not need as much time as beef. Beef is always better when it cooks more on lower temperature until it starts to fall apart.
Skillet Gluten FREE Cornbread
- 2 cups Cornmeal
- 1 cup Gluten free all purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Sugar
- 1/2 teaspoon Bakin Soda
- 3 eggs
- 1 to 1 1/2 cups Buttermilk
- 2 tablespoons Olive oil + for greasing a skillet
Mix it all together, grease a skillet very well and bake in the preheated oven (400F) for 35 minutes or until it is completely done
You can check out my other cornbread recipe HERE with a video
Who doesn’t love cheesy lasagna, right? However, this way you can save yourself some time and be done in 30 minutes or less. If you multitask like me, this meal is done in 35 minutes, especially using this amazing ceramic skillet by Ceramcor Xtrema where meals […]
You probably know that I love a good sandwich, and this one is so quick that it will knock your socks off… Well, I say that about most of my recipes. Before I knew it, my kids were adding ketchup and pickles and munching these down like […]
Comforting, delicious and most definitely an easy Homemade Hamburger Helper. Most of you already have these ingredients in your fridge and trust me it is far better than the one you get from the box in your grocery store.
My family loves this so much…
Well, to be honest, they love anything with pasta and cheese. That being said, it is no brainer that the skillet is licked clean each time I make this beef and cheese pasta.
Lately, I have been making this with gluten-free pasta and it is equally fantastic. I just feel so much better when I eat gluten-free meals on my cheat days. By the way, I am on a low carb diet. Well, it is not a diet because it became part of my lifestyle.
Anyhow, the taste of this yumminess is very comforting and it warms you up like a blanket, especially in the cold winter day. Also, it makes a perfect lunch or dinner as well as if you have any leftovers.
Just place in the airtight container and in the fridge. You can keep it for up to 3 days. You can also double the recipe if you have a large family or big eaters.
If you try Homemade Hamburger Helper recipe or any other from my website, please tag me on INSTAGRAM. @sandraseasycooking #sandraseasycooking Thank you so much in advance!
I am very grateful for all your love and support… Now, let’s get cooking!
Simple, easy and delicious dinner idea.
- 1 lb ground beef 20/80
- ½ tbsp. onion powder
- 1 tsp. dried parsley
- 1 tsp garlic powder
- 1 tsp. salt, or to taste
- 1 tsp. ground black pepper
- 8 oz Mexican table cream
- 2 cups cooked shells or macaroni
- 1 cup pasta beef sauce, or any other on hand
- 2 cups mild cheddar cheese, shredded
- a sprinkle of red hot chili flakes
- Cook pasta according to the pack, but make sure not to overcook it. It's the best if it is "al dente" (cooked to be firm to the bite).
- In a large skillet, add beef, onion powder, garlic powder, salt, black pepper, and parsley then stir very well.
- Cook over medium-high heat until beef is completely browned and done.
- Add in pasta sauce, mix then pour table cream, and bring to a gentle bubbling.
- Cook for about 5 minutes, then add in cooked pasta. You can use any pasta that is similar to shells or macaroni. Gluten-free or vegetable pasta works well as well.
- Stir in about 1 cup of cheddar cheese. Sprinkle remaining cheese on top, cover the skillet with a fitted lid and let sit for a couple of minutes before serving so the cheese could melt.
- Garnish with more dry parsley and red hot chili flakes if you wish.
I served it with steamed asparagus that after it's done, I seasoned it with a good pinch of sea salt, a drizzle of olive oil a good squeeze of lemon. It is absolutely perfect with this beef and cheese pasta or hamburger helper.
You can use a combination of shredded mild cheddar cheese and ragu cheese sauce or just ragu cheese sauce. Whatever you feel like using, or whatever you have in your fridge.
You may use ground turkey or chicken instead of beef. You may add vegetables such as blanched broccoli, or peas and carrots.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Beans, Beef and Rice Burritos are mind blowing amazing or I should totally call this “triple threat burritos”. They were so amazingly yummy and satisfying, and beyond delicious… Oh, I have said that already. Tap here for more Mexican Inspired recipes I cannot even tell […]