Air Fryer Bacon Wrapped Hot Dogs

A while back…last year to be exact, I did a post on Air Fryer Hot Dogs. Today it’s still my number one pinned and viewed recipe. I’m still amazed at how popular it is, but I really shouldn’t be surprised because when you can’t grill out those hot dogs, cooking them in the air fryer is the next best thing. But what about hot dogs wrapped in bacon? I’m such a bacon lover…hubby even says I might one day need an intervention, but that’s beside the point. These bacon wrapped hot dogs are absolutely delicious. I mean come on, how can your mouth not water just thinking about it…a juicy hot dog wrapped in smoky bacon. *sigh*

These were easy to make. I wasn’t sure if the bacon would come unwrapped during the cooking time, but it did not. Just make sure that the ends of the bacon are underneath the hotdog. If you are still unsure, you can always secure with toothpicks, just be sure to remove them before placing them in the hot dog buns.

So if you are ready to take you air fryer hot dogs to the next level, here’s what you need:

*hot dogs

*bacon, one slice per dog

Preheat the air fryer at 380°

While the air fryer is preheating, take one hot dog and starting at one end, wrap a slice of bacon around the hot dog.

Keep wrapping the bacon all the way to the other end. Notice how I overlapped the starting end of the bacon, this helps keep it from unwrapping during cooking.

Continue with desired amount of hot dogs.

Place the hot dogs in the air fryer basket with the ends of the bacon underneath each hot dog.

Cook for 5 minutes. Flip the hot dogs over, at this point the bacon has been cooked enough where it shouldn’t unwrap. Cook for another 5 minutes or more until the bacon is cooked.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Serve in hot dog buns with desired toppings.

Enjoy!

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Carne Asada

Original Date: June 6, 2020 Revised Date: September 22, 2022

I have to admit, I really didn’t know that much about Carne Asada until I met my now hubby. It’s meat, typically skirt or flank steak, that has been marinated, grilled and cut into thin slices. I’ve had it many times and really wanted to try my hand at it at home….ok to impress hubby since he loves it so much.

It really isn’t hard to make. I couldn’t find flank or skirt steak at my local grocery store, so I used thinly cut chuck steak. It was such a hot day when I made this, that instead of grilling it out, I cooked it in a very hot cast iron skillet. I have to say, the marinade that I came up for this was insanely delicious. I think it will now be my go to marinade for many beef dishes in the future. The beef came out so tender and still had that bits of charred flavor that you get from grilling it. The marinade really packed this beauty full of flavor. This is great in tacos, tostadas, burritos or you can just eat it with a side of rice and beans. I have even made Carne Asada Breakfast Tacos.

So if you are ready to satisfy your carnivore cravings and want something tasty for taco Tuesday…. or any day for that matter,

here’s what you need:

*chuck steak, flank or skirt steak

Marinade:

*1/4 C. soy sauce

*1 Tbs. Worcestershire sauce

*1/4 C. Red wine

*Juice of 1 lime + more for after steak is cooked

*juice of 1 orange + 1 tsp. orange zest

*1/4 C. olive oil

*3 garlic cloves, minced

*1 tsp. ground cumin

*1 tsp. ground coriander

*2 tsp. dried cilantro or 1/4 C. chopped fresh cilantro ( I had to use dry because my store was out of fresh cilantro) + more for garnishing

*1/2 tsp. Chipotle powder or more to taste

*1 Tbs. canola oil for the skillet

Mix all in of the ingredients for the marinade in a measuring cup or a bowl; set aside.

Place beef in a large dish (large enough so the beef can lay flat).

Pour marinade mixture over the beef.

Cover and refrigerate for at least 3 hours or more. 45 minutes before cooking, take beef out of the marinade mixture and dry with paper towels; discard marinade.

Heat a large cast iron skillet on medium high heat. When skillet is very hot add 1 Tbs canola oil, then add beef.

The skillet might smoke a little because of the high heat, but that is ok. Cook on one side for 2 minutes, flip the meat over and cook another 2 minutes. Transfer to a cutting board and let rest for 5 minutes, then slice against the grain. Squeeze some lime juice over the beef and garnish with cilantro. Serve in tacos, burritos or as a main meal.

Enjoy!

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Garlic Chili Spiced Cheese Fries

These Garlic Chili Spiced Cheese Fries are so easy to make. They are crispy and packed full of flavor. They are tossed in garlic and chili powder then smothered with cheese. They defiantly take your ordinary fries to a whole new level.

This is a great way to use up any leftover fries that you might have stashed away in the fridge from last night’s take out. These can make a great snack, appetizer or you can do like I did, just grab a fork and huddle down for a cheat day lunch. What can I say, it had been a stressful week and I needed some indulgence. The only thing that I would have added is bacon, but I didn’t have any on hand…shocking I know. Who lets themselves run out of bacon?! Anyway, feel free to add this as well.

So if you are craving fries with a bit of a kick and smothered in glorious cheese, grab some of those tasty potatoes and lets get started,

Here’s what you need:

*Cooked or frozen French fries, any cut will do

*non stick spray or canola oil

*garlic powder to taste

*chili powder to taste

*salt to taste (if the fries are already salted you might want to skip this)

*shredded cheese to taste; I used a blend of cheddar and Monterey Jack

*chives or scallions (optional)

If fries are the frozen variety, cook according to package directions.

Preheat oven or toaster oven to 375°

Place the fries on a baking sheet.

Spray with non stick spray or drizzle with canola oil very lightly.

Sprinkle the garlic, chili powder and salt over the fries; toss to coat

Cook for about 5 minutes.

Take out of the oven and layer on the cheese.

Place back in the oven and cook until cheese is melted.

Sprinkle chives or scallions, to taste, over the top.

Serve with a ranch dipping sauce or any of your favorite fry sauces.

Enjoy!

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One Pan Taco Pasta

This dish is great for taco Tuesday when you want something a little different than just tacos. Okay, I really tried to type that with a straight face. Seriously, who doesn’t want tacos? This is a great meal after taco night. This is like eating tacos wrapped in some cheesy saucy pasta. I will admit, I had a hard time not just eating this straight out of the pan….it’s that good. Ground beef, tomatoes and pasta shells are simmered in a taco spiced tomato sauce with melty cheese mixed in like a hug. This is one comfort pleasing meal. I used my homemade taco seasoning that I had posted recently, but you can use the store bought kind if you prefer.

Another huge plus about this dish, is that it’s all done in one pan. It’s easy, done in about 30 minutes and clean up is a breeze.

So grab a fork….or spoon and let’s get started.

Here’s what you need:

*1 LB ground beef

*1 1/2 cups crushed tomatoes

*1 1/2 cups beef broth

*1 14.5 oz. can diced tomatoes, drained

*1 1/2 TBS taco seasoning or more to taste

*1/2 box pasta shells

*1 1/2 cup shredded cheese; I used a Colby Monterrey Jack blend

In a large skillet heat to medium high and brown the ground beef; drain if needed.

Turn the heat down to medium and add in the can of crushed tomatoes, beef broth, diced tomatoes and seasonings.

Stir until everything is mixed together and cook for about 2 minutes.

Stir in the pasta shells. Push shells down into the liquid. It’s ok if it’s not completely submerged

Cover and simmer for 20 minutes stirring occasionally until the pasta is tender.

Stir in the cheese.

Serve and Enjoy!

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Homemade Taco Seasoning

Making your own taco seasoning is easy and once you’ve tasted the homemade version, you’ll never want the store bought kind again. Most of the ingredients you probably already have on hand and can be adjusted just the way you like it. If you and your family like it spicy, you can add more heat or less if you like just a little kick. I like to double the batch and keep it on hand. It’s great not only for tacos, but in pasta dishes, on chicken and even on beef. I’m sure that you can find many ways to use this versatile spice blend.

So grab your spices and here’s what you need:

*1 TBS chili powder

*1 tsp. cumin

*1/2 tsp. black pepper

*1/2 tsp. salt

*1 tsp. paprika

*1/2 tsp. oregano

*1/2 tsp. garlic powder

*1/2 tsp. onion powder

Combine all ingredients and store in an air tight container.

Enjoy!

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Steak Sandwiches With Provolone and Chipotle Lime Mayo

This tasty steak sandwich will make your taste buds sigh with delight. The shaved steak is marinated in an Asian inspired sauce and piled high on your favorite bread bun. Then there’s the melted provolone cheese that deliciously covers the tender, flavorful steak. It’s all topped with a tangy, slightly ( or not so slightly if you choose) kicky chipotle lime mayonnaise.

I like to use pre shaved steak that I find at my local grocery store. If you can’t find good quality shaved steak, you can ask your butcher or meat department at your local grocery store to shave some ribeye or sirloin steaks for you. You can also use skirt steak if you prefer. You can also cut the steak yourself. Wrap the steaks in plastic wrap and freeze 1 to 2 hours before preparing. This really helps in getting that thin cut of meat. Also, be sure to cut against the grain to insure tender meat. The marinade takes no time to whip up. The steak can marinate for a few hours or even overnight. The mayonnaise can be mixed together the day before so when it’s time to cook the steak, it’s all done in no time at all. These are great served with hot, crispy fries or your favorite potato chips.

Here’s what you need:

*1 1/2 LBS shaved steak

*1 TBS canola oil

*sliced provolone cheese.

*choice of hamburger rolls or any other soft rolls

For The Marinade:

*1/2 cup soy sauce

*1 TBS Shaoxing cooking wine; can substitute with dry sherry or Mirin

*1/2 tsp. sesame oil

*1 tsp. apple cider vinegar

*1 tsp. onion powder

*1 tsp. garlic powder

*1/2 tsp. Chinese 5 spice powder

For The Chipotle Lime Mayonnaise:

*1/2 cup mayonnaise

*1/2 tsp. chipotle powder or more or less to taste

*Juice of 1/2 lime

Mix together the ingredients for the marinade.

Place the steak in a zip top bag and pour the marinade mixture over it and seal making sure to get all of the air out of the bag.

Refrigerate and marinate for 4 hours or over night.

Mix together all of the ingredients for the Chipotle Lime Mayonnaise.

If not using right away place in the refrigerator until read to use.

Take the steak out of the marinade and dry with paper towels.

Heat a pan, preferable cast iron on medium high heat and add the canola oil. When the pan is hot add in the steak and spread in a layer at the bottom of the pan. It’s ok if pieces overlap.

Cook for about for about 3 minutes stirring often.

Spread the chipotle lime mayonnaise on to the bread rolls.

Pile the steak onto the bread rolls and top with the provolone cheese.

Serve while warm.

Enjoy!

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Biscuit Strawberry Shortcake

One thing I love about summer is getting to enjoy those delectable, juicy strawberries when they are at their delicious peak. It also means it’s strawberry shortcake time. These shortcakes are made from homemade biscuits with macerated strawberries piled on top with a sprinkling of powdered sugar and whipped cream. I know the picture isn’t pretty perfect….we’ll call it a bit rustic…but the taste is simply delightful.

Now that strawberry season and summer is nearing its end, I can still enjoy some of those delicious berries even longer because I have some tucked away in the freezer. If you happen to come across a nice bounty of strawberries it’s not too late to save some as well.

Freezing them is quite easy. Just give them a nice rinse (don’t soak them or it can cause the berries to lose some of their flavor) and dry them off completely. Hull them and place them on a baking sheet with some space between them.

Freeze over night or at least until they are firm. Place them in a freezer bag. They will last up to one year.

So now that you’ve got those wonderful berries, here is how you can make your own Biscuit Strawberry Shortcake even during the colder seasons.

Here’s what you need:

*2 cups strawberries; if you prefer them smaller quarter them

*2 TBS granulated sugar or more to taste + 2TBS if adding to the biscuit recipe

*Your favorite Biscuit recipe; I used my Buttermilk Biscuit recipe.

*Note*you want them with a touch of sweetness add 2 TBS of sugar to the dry ingredients. I sometimes prefer the biscuits for this without the sugar because the macerated strawberries are sweet along with the powdered sugar and whipped cream.

*Powdered sugar

*whipped cream

Place the strawberries in a bowl ( if using frozen strawberries, thaw first) and add the sugar. Mix together and add more sugar if you prefer. Cover.

Place in the refrigerator for 45 minutes are over night.

Prepare the biscuits and cool.

Split the biscuit in half horizontally and top with some of the strawberries with their juices. Sprinkle some the powdered sugar over the strawberries.

Top with whipped cream.

Place the other half of the biscuit gently over the whipped cream and top with more whipped cream.

Spoon some of the strawberry juice over the top if desired.

Serve and Enjoy!

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Bacon Cheese Biscuit Bombs

Original Post Date: July, 15 2021 Revised Date: August 11, 2022

These bacon cheese biscuit bombs are so good that I had to bring them back to share with you once again. If you love bacon, cheese and biscuits then this is definitely for you. These little babies have crispy bacon and cheese not only the outside, but are bursting with more bacon and gooey cheese on the inside while surrounded by a golden, flaky biscuit. These are truly the bomb.

Yes, I went there.

Look at that all that glorious cheese! How can you not love something that has cheese and bacon. I admit it, I had to make myself stop eating after 2.

These are great for breakfast, a snack and even make great appetizers. So grab a can of biscuit dough, fry up some bacon (better make extra because you know you’ll be eating as you go) and go make you some Bacon Cheese Biscuit Bombs.

Here’s what you need:

*Canned biscuits: I used buttermilk jumbo ones but you can use the regular kind

*1 pkg bacon cooked and crumbled; you might not need the whole package, but if you are like me, you will be eating some along the way.

*Shredded cheese; I used a combination of cheddar and Colby Jack

*1 TBS butter, melted

Preheat oven to 350°.

Grease a baking sheet and set aside.

Separate each biscuit dough. On a flat surface, place dough and press flat.

Place some of the cheese in the middle of the dough.

Then add some of the bacon on top of the cheese. Try not to over fill or everything will come spilling out when you fold the dough.

Fold the sides in to the center.
The fold the top and the bottom of the dough to the middle to seal it closed.
The dough will stretch so make sure to completely seal in the cheese and bacon. If small holes appear just pinch them closed. Lightly press down on the dough to flatten them slightly.

Place the biscuit bombs seam side down on the greased baking sheet.

Brush the tops with the melted butter.

Add bacon on top

Then sprinkle some cheese over the bacon.
Bake for 15 to 17 minutes until the biscuits are golden brown and the dough is cooked through.

Look at all that golden, toasted cheese at the bottom….heaven.

Serve immediately while still warm.

Enjoy!

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Sloppy Joe Grilled Cheese

Sloppy Joes were a childhood favorite that my mom used to make on weeknights. But what happens when you combine sloppy joes and grilled cheese? The ultimate comfort food. This sandwich takes the saucy sloppy joe and tops it with gooey, melted cheese all nestled between two pieces of crispy buttery bread.

These are a great way to add a new spin to the traditional kind. You can use your favorite recipe as I did from one that I posted a while back for my Sloppy Joes. You can even use a pre made sauce that comes in a can if you’d like. Either way, these will make a great lunch or dinner for the whole family.

Here’s what you need:

*pre made sloppy joes; make sure it is warm and not too hot or it seems to melt the cheese too quickly.

*2 slices of bread per sandwich; I used sandwich bread but Texas style bread works well also

*sliced cheddar cheese

*2 TBS butter divided

Spread the sloppy Joe mixture onto one side of the sliced bread.

Place a slice of the cheese on top of the sloppy joe mixture.

Top with the remaining slice of bread. Repeat with the remaining sandwiches.

Heat a non stick skillet or griddle to medium heat and add 1 TBS of the butter.

When the butter melts, place the sandwiches on the griddle, gently moving it around a little to make sure all of that side of the bread is coated in the butter.

Remove the sandwiches and add the rest of the butter. I know this seems like a lot of work and I’m sure that you are thinking, why not just butter the bread? I have done this both ways and putting the sandwiches in the melted butter seemed to make a more crispy, flavorful coating.

Cook for about 3 minutes or until the bread begins to turn golden. Gently turn the sandwiches over and cook for another 2 to 3 minutes or until the cheese is melted and that side is golden brown.

Serve and Enjoy!

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Monte Cristo Sandwich

This is one of my hubby’s favorite sandwiches. Back in the day, you could find these in quite a few restaurants down here where we live, but now I think there is only one place that serves them. Which is a shame because how can you not love a sandwich layered with ham, swiss cheese, turkey, more cheese then dipped in eggs and grilled to perfection and lightly kissed with powdered sugar. It’s kind of like a hearty, deli sandwich that has been hugged between two pieces of French toast. So after hubby’s declaration of craving one for days (and he had me wanting one as well), I decided to make them.

There are variations of the Monte Crisco Sandwich. Some have raspberry jam, some have Dijon mustard and there are a few that have that extra layer of bread in the middle. I made this one with a little smear of mayonnaise and only two pieces of bread. Either way you make them, they are great for lunch, brunch (with mimosas, yes please!) or even dinner. If you have never tried them, you are in for a special treat.

Here’s what you need:

*2 slices white bread per sandwich; I used sandwich bread but you can use what you prefer

*2 eggs; this was enough for 3 sandwiches

*pinch of salt

*mayonnaise to taste

*sliced ham; I used black forest ham

*sliced turkey

*sliced swiss cheese

*2 Tablespoons butter

*powdered sugar

Beat eggs together with the salt; set aside.

Place a desired amount of mayonnaise on one slice of bread.

Layer several slices of ham over the mayonnaise.

Add a slice of cheese over the ham.

Place several slices of the turkey over the cheese.

then layer more sliced cheese over the turkey.

Spread on more mayonnaise on to another slice of bread and place on top of the sandwich mayonnaise side down. Repeat with the remaining sandwiches.

Heat a large skillet or griddle over medium heat. Add the butter.

Dip and coat both sides of the sandwich in the beaten the egg.

Cook for about 2 to 3 minutes on each side until golden brown and the cheese is melted.

Remove from the skillet and lightly dust with powdered sugar.

Serve immediately and Enjoy!

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