Mini Tex-Mex Taco Bites

I love recipes that are quick to make and call for so little ingredients but offer a big bang for your buck!
This is the case with these super cute Mini Taco Bites that I came across on Pinterest (the Women's Guide to Cooking, Cleaning, Working Out and everything else in between...).

Seeing that my kitchen seems to have a magnetic force field that pulls every family and friend in that direction (or just the fact that I am a fabulous cook and hostess), pulling together quick and efficient meals and appetizers that will satisfy tummies is a must.

These Mini Tex-Mex Taco Bites are ridiculously easy to make and only require 4 main ingredients.
You can always add your own toppings to them.
I like to add sour cream and diced tomatoes and chives or avocado. Delicious! 
These are one of those recipes where you can have your children take part, big or small!

MINI TEX-MEX TACO BITES
Time: 15 minute Prep; 25 minutes Baking
Yields: 24 Mini Taco Bites

Ingredients:

• Wonton Wrappers (packet of 2 - you will only need 1 to make 24/fill two muffin tins)
• 1 lb of Medium Ground Beef 
• 1 Box/Packet of Taco Seasoning
• Shredded Cheese (I purchase the Kraft Mexicana Mild Shredded Cheese Packet)
• 1 Tbsp of Canola Oil
• Any additional toppings you may like (Sour Cream, Diced Tomatoes, Avocado, etc.)

Method:

1) Preheat Oven to 425 Degrees Celcius
2) Spray some oil over 2 Muffin Tins and then add one wonton wrapper into each cup

3) Heat oil and cook ground beef with the taco seasoning well until all pink is gone

 
4) When Beef is cooked, add a hefty spoonful into each wonton wrapper

 
5) Sprinkle a generous pinch of cheese over the meat

6) Pop into the Oven for 20-25 minutes than let it sit for a few minutes before taking the first bite
*Add any toppings you want to add*

Enjoy!

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Caramel Apple Grilled Cheese Sandwich (with Bacon!)

Yes, folks. It's National Grilled Cheese Month and to celebrate we are making this delicious concoction below. Although this may not be the healthiest choice, well, who cares... look at it!

 

I found this recipe on the Closet Cooking's Blog and knew instantly that this was the winner.

A crazy-awesome infusion of some of my favourite foods ever: Caramel Apples, Grilled Cheese and... wait for it... BACON. 

Sweet and savoury, try this and you may just have found something so sinfully good that you will want to indulge in this over and over again. 

It's so bad, it's good.

Caramel Apple Grilled Cheese Sandwich (with Bacon)

Tart apples in a bed of melted cheddar cheese and sweet caramel sauce along with salty bacon all wrapped up in warm buttery and toasty bread. (Homer Simpson drool)

Servings: 1 

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients 

• 1 tablespoon butter
• 2 slices of bread
• 2 slices cheddar (or 1/2 cup shredded)
• 1/2 apple, cored and sliced
• 1 tablespoon caramel sauce
• 2 strips bacon, cut into 1 inch pieces and cooked (optional)

Directions
 

1. Heat a pan over medium heat.
2. Butter the outside side of each slice of bread, place one slice in the pan buttered side down, top with half of the cheese, the apple, caramel sauce, bacon, the remaining cheese and finally the other slice of bread.
3. Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Option: If you prefer the apples to be tender, and they stay in the sandwich better that way, saute them in a touch of oil or bacon grease until just tender, about 1-2 minutes per side, before adding them to the sandwich.

Option: Serve with extra caramel sauce for dipping along with a few apple slices.

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Ramekin Love: Chicken Broccoli Cheese Frittata Recipe

I have never used a ramekin before I received this gorgeous set of Ramekins from All-Clad.

At first I was like: "What's a ramekin? And what can I make with this?'
And then I scoured the net only to find an array of amazing dishes created from these cute little things.
Where has this been all my life?!

At first attempt to break in my new ramekins I attempted a chocolate soufflé... that was a total souFAIL!

SouFAIL.

Hey, at least it tasted good.

So I kept the hope alive and instead of going the easy route and whipping up an easy soup dish, the following day tried an easy to make Frittata with all the ingredients I currently have in my kitchen -- winner, winner, chicken dinner!

Doesn't that look scrumptious?

The ramekin made it so easy to make this and what I loved the best is that it cooked it so perfectly inside and out.  With dishes like this it's usually more cooked on the outside than the inside but with my new All-Clad Ramekins, the frittata was cooked just right.

So with imagination and a few ingredients, you are able to whip up pretty much anything your heart desires inside a ramekin.  I love it!

I found some leftover roast chicken in the fridge along with the rest of the ingredients to this recipe including my favourite combo, broccoli and cheese, and whipped up this delicious recipe!

For more information on All-Clad Ramekins and other products, visit them at: www.all-clad.ca. 

Chicken Broccoli Cheese Frittata

Ingredients

• 6 large eggs
• 1/4 cup heavy whipping cream
• 1 cup of chopped or shredded chicken (breasts or thighs - your preference)
• 1/4 cup diced broccoli
• 1/4 cup onion, diced
• 1 cup shredded cheddar cheese, jack cheese, etc.
• salt and pepper to taste

Preparation

1. Lightly spray either  two 1/2 QT. or 4 regular sized ramekins.
2. In a large bowl whisk eggs with whipping cream, fold in chicken, broccoli, onions and cheese. Add salt and pepper to taste.
3. Pour mixture evenly in each dish.
4. Place frittatas into cold oven, then set for 350 degrees. Allow to cook 50 minutes to and hour. Mixture should be set with the tops puffy and lightly browned.

Yields 2 Servings
Serving Size = 1 frittata

 

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Raspberry Brie Panini

One small appliance in my kitchen that I just love is my Panini Press. Truly makes ordinary sandwiches extraordinary. :) This particular panini is a summer fave in my family.

I've often made these when entertaining friends too. I just make several and cut them in small wedges to serve as hors d'ouevres and they are always very popular. We make lots of variations by changing the type of berries. I've used cranberries, blueberries and blackberries successfully in the past. One other addition I love that creates textural interest in this panini is toasted nuts. I like hazelnuts with raspberries but I've used toasted almonds, pistachios, walnuts or cashews with different berry combinations too.

Try it with a spinach salad on the side -- perfect!

• Belgian or French bread
• butter
• brie
• raspberries
• honey
• toasted chopped hazelnuts (optional)

Lightly butter two pieces of bread. Flip the bread over as the buttered side will become the outside of the sandwich. Place slices of brie on one piece of bread, top with a sprinkle of raspberries (and chopped nuts if you are using them) and a drizzle of honey. Place the sandwich on a preheated panini press and cook for just a few minutes or until crispy and golden brown on the outside. Allow to sit for about 5 minutes before cutting and serving.

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