Your cheese stick game has just been upgraded to first class with this Belgium delight.
1/2 cup of unsalted butter
1 cup of flour
2 cups of milk
1 teaspoon of salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
4 cups Parmesan cheese
1 cup shredded Gruyère cheese
2 teaspoons of Umami Seasoning (Trader Joe’s)
2/3 cup flour (for breading)
2 eggs, beaten
2 cups of Panko bread crumbs
Begin with creating a Bechamel sauce by melting butter and combing 1 cup of flour in a heavy sauce pan over medium heat. Stirring constantly and ensure that the flour and butter have incorporated fully. Gently pour the milk in the pan mixing it together with the flour and butter and let it come to a gentle boil and thicken. You can mix in the Umami, salt, black pepper, and nutmeg. After it thickens (about 3mins), reduce the heat to a medium low, then you can begin adding small amounts of the cheese. Stir while adding the cheese and make sure it is mix well before adding the next small amount. After all cheese has been added remove the pan from heat and pour into a small baking pan and smooth to make a flat layer. Cover with a towel and let it cool on the counter (approx 30mins).
When the cheese sauce is cooled down you can start cutting and shaping the mixture, I recommend cutting into small sticks.
Heat oil to 375 degrees in a deep pan. Put in enough oil to let the croquettes float and not stick to the edges of the pan.
Put eggs, flour, and bread crumbs in separate dishes. Dredge cheese sticks in flour shaking off excess, then place in egg wash, lastly put into bread crumbs and give it gentle shake to remove excess.
Place breaded cheese into oil gently and fry until you have a nice golden brown coating. Remove from oil and place on drying rack or on a plate with paper towels to remove excess oil. Repeat this for the rest of your cheese sticks.
You are in for a real treat with this slow cooked pork-butt recipe. I love making tacos and burritos, this evident in my Instagram, but ever since making this mouth-watering shredded delight my whole world changed.
You can put this in tacos, burritos, barbecue sandwiches, nachos. I even made cubanos with it and they were amazing.
If you are a foodie like myself and you enjoy spicy meats with cold beer this is the slow cooker recipe you have been waiting for.
All amounts and ingredients are subject to change do to your dietary needs and/or preference. Items listed are for an 8-quart crock-pot.
2ea cans green chilies (mild, fire-roasted)
2ea cans chipotle peppers in adobo sauce
1/2 cup lime juice
1/2 cup beef broth
1/8 cup chili powder
1/8 cup cumin
3 tbs onion powder
3 tbs garlic powder
1 tbs chipotle powder
1 tsp ground cloves
Place a slow cooker liner into your crock-pot bowl for easy clean up.
Remove pork shoulder from packaging in a clean sink and begin cutting the shoulder into workable portions and rinsing under cold water.
Place portions on cutting board and cut into 2 – 3in chunks and put into crock-pot, make a layer just covering the bottom.
Empty 1ea can of green chilies and chipotle peppers into the crock-pot. Optionally you can put in half of the seasoning (garlic powder, onion powder, chili powder, cumin). Add lime juice and broth and mix together just to coat the pieces.
Finish filling the crock-pot with the chunks of pork and the remaining cans of chilies and peppers, then sprinkle the seasoning over the top, ***Caution*** Do not overfill the crock pot, fill it up about 2in below where the lid rests on the pot.
Cover and place on high for approx 8hrs (This will depend on your crock-pot, some heat up faster than others). Check around the 6th hr to see if the meat can be easily shredded with a fork, if it isn’t cover and give it more time and check periodically.
Once it is easy to shred with a fork, remove from the crock-pot, shred, and serve. Optionally you can shred the meat and return it to the crock-pot and let it soak up some of the juices for about 10mins. There will be pepper still in the meat, you can remove them if you want.
All amounts and ingredients are subject to change due to your dietary needs and/or preference.
1/2 cup Mayonnaise (type of mayo is up to you)
4 cloves of garlic (minced)
1 Tbs lemon juice (optional)
1 Tbs Sriracha (optional)
Put garlic and mayonnaise into a small bowl and mix thoroughly with a whisk or small spoon. Optionally, you can put in the lemon juice or sriracha sauce at this step. I do not recommend using both the lemon and Sriracha together.
All amounts and ingredients are subject to change do to your dietary needs and/or preference.
Green leaf lettuce
Tomatoes (on vine)
Dill pickles (sliced lengthwise)
3 lbs 80/20 ground beef
Thick cut bacon (Hemplers)
Shredded or sliced cheddar cheese
Salt and pepper to taste
(optional) Garlic salt to taste
(optional) Cumin to taste
(optional) Onion powder to taste
Wash, dry, and slice all vegetables to desired thickness
Put ground beef into a large bowl and season with salt and pepper and mix thoroughly by hand or with a large wooden spoon. Optionally, you can add approximately 1 tbs of garlic salt, cumin, and onion powder at this step.
Divide meat up equally into 6 portions, roll into a ball and flatten to just slightly bigger than the bun you are using. Depending on thickness of the burger patty you should have 1/2 lbs size patties.
Turn your burner on medium heat up your cooking pan, after pan reaches the desired temperature drizzle 1 tbs of olive oil or butter in the pan. After the oil heats up to a shimmering reflection or the butter has melted place patties into the pan ***CAUTION*** Please be careful when putting the patties in, try not to drop them into the hot oil and use your spatula to put them in. Depending on the thickness of the burger you can cook it for 3-4 mins each side to get a good medium done burger. Periodically press the burger down while cooling to keep the shape consistent and the top and bottom flat. This will help with building the burger later. Add cheese, turn off burner, remove from burner, and cover pan with lid.
After burger has been cooked to desired color and cheese has melted, place on a plate covered with a paper towel and begin plating the hamburger buns with condiments and vegetables.