Check out my YouTube channel @Chef_Seth for the recipes!!
Happy Independence Day everyone!
Looking forward to a juicy cheeseburger later on these homemade buns!
Oooey, Gooey S'mores Dip
Oooey, Gooey S’mores Dip #reels
If you are looking for a quick win dessert that you can make at home in a pinch, or make at work on your break for a pot luck (like I did here), you HAVE to try my recipe for Oooey, Gooey S’mores Dip!! You won’t be disappointed!
Coconut Oil* - 2 Tbsp. + some for greasing the pan
5 oz. Dark Chocolate Chips
5 oz. Milk Chocolate Chips
~ 5 oz. Mini Marshmallows - Measure with your heart on this one!
Pre-heat your oven or Toaster Oven (thank you Tina for letting me use yours!) to 350° F.
Apply some coconut oil* to a paper towel and grease your 8x8 glass pan (or whatever you have), which helps to prevent the marshmallows from sticking to your pan.
* I used virgin, cold-pressed coconut oil here, but if you have a food allergy, definitely use an oil that is best suited to your needs. I just like the virgin, cold-pressed because it adds a lovely, subtle coconut flavor in the background of the dessert.
Add your chocolate chips and coconut oil* into the pan, then place into the pre-heated oven or toaster oven to melt for about 4-5 minutes.
While the pan is out, set the oven or toaster oven to Broil, which helps to ensure the marshmallows get nice and toasty. You definitely do not want to skip this step because it can cause the chocolate to get too hot and turn clumpy if you cook it much longer.
Once your broiler is preheating, stir the chips and coconut oil to combine. This should become silky smooth and you’ll be tempted to want to stick a spoon in it and eat it up, which I guess you could, but why take more time to melt more chips?
�Once the broiler is preheated, top the chocolate with the marshmallows and pop the pan back into your oven or toaster oven. DO NOT WALK AWAY AT THIS STEP. The last thing you want to be known for at work is the guy or gal that accidentally set a fire in a toaster oven because you didn’t watch your S’mores Dip!!! The marshmallows will toast quickly, so be ready to pull them out when they
Better than a Chinese Restaurant: Eggrolls!!
The recipe that started it all!
Filling:
3/4 small head of Green Cabbage - cored and finely sliced
7 Spring Onions - Ends removed and tops trimmed and thinly sliced
1/2 lb. Sausage - I always use Bob Evans
1/4 c. Soy Sauce
1/8 tsp. Sesame Oil
3 cloves freshly minced garlic or 1 Tbsp. Jarlic (jarred garlic)
1/2” freshly grated ginger or 1 tsp. Pre-grated ginger
1/2 tsp. Black Pepper - fresh cracked
1/2 tsp. Kosher salt
1 c. Shredded carrots
Paste:
1 Tbsp. AP Flour
1 Tbsp. and 1 tsp. B b Water
1 package of Egg Roll Wrappers
Oil for Frying - I used canola oil
For those that know me, know that this is one of those special dishes I make. In fact, these were so popular in high school back in 1999, that I actually sold these to a few people!
Start off by cleaning and cutting your veg (if applicable) and brown your sausage.In a large skillet or wok, add the soy sauce, sesame oil, garlic and ginger, then add the cabbage. Season with salt and pepper and stir to combine, then cover for 5 minutes. This will steam and tenderize the cabbage, and you don’t want to miss this step. Add your cooked sausage, carrots and spring onions and stir to combine, then cover for another 5 minutes. If there is excess liquid after removing the lid, cook for a couple of minutes to evaporate as much liquid as possible.
Spread the mixture on a foil lined sheet pan and place in the fridge until cooled and make the paste.
While wrapping, pre-heat your oil to 350° F.
Lay a wrapper flat and add approximately three to four tablespoons of the cooled filling off center on the wrapper. Dab your finger in the paste and spread it across the outer edges of the wrapper, then fold the wrapper as shown in the video. Thank of the wrapper as a ball diamond, and home base is pointed at your belly. You want to fold home base up and over until it is ~ 1” under 2nd base, press to seal. Then, fold in 1st and 3rd base on top of home base and press to seal, you may need more paste. Lastly, gently r
#HonestReviewTime
#ScootersCoffee
Try it if you wish, but it’s overpriced for what you’re getting.
Better than a Chinese Restaurant Sweet and Sour Sauce!
Better than a Chinese Restaurant Sweet and Sour Sauce!
1/2 c. (4 fl. oz.) Pineapple Juice
1/3 c. Brown Sugar
2 Tbsp. Rice Vinegar
1 Tbsp. Soy Sauce
1/8 tsp. Sriracha
1/8 tsp. White Pepper
1/8 tsp. MSG - Mono-Sodium Glutamate
1 1/2 Tbsp. Cornstarch
1 1/2 Tbsp. Cold Water
Red food coloring
Mix everything but the last three ingredients and bring to a boil. Add the cornstarch slurry and return to a boil till thickened. Whisk in the red food coloring till you’ve reached the desired color and serve with your favorite sides!
Oh, you wanted Egg Rolls? Don't worry, I got you, they'll be next!
#SweetandSourSauce
#Sweet
#Sour
#food
#Reels
Check out the full recipe and instructions on my page! #snacks #food #reelsviral
Finn's Snack Mix!!
Finn’s Snack Mix
8 c. Crispix
2 c. Cheez-Its*
4 c. Salty, Thin Pretzel Sticks **
8 oz. (~2 c.) Everything Seasoning Bagel Chips ***
3 oz. (~1/3 c.) Cocktail Peanuts
3 oz. (~1/3 c.) Cashews
1 stick Unsalted Butter, Melted
3 Tbsp. Worcestershire Sauce (What’s that here?!?!)
1 Tbsp. Frank’s Red Hot Sauce
2 tsp. Seasoning Salt - Finn used Lawry’s
1 tsp. Granulated Garlic Powder
1 tsp. Granulated Onion Powder
1 c. M&M’s
Mix everything as shown in the video, except the M&M’s as they would definitely melt not only in your mouth, but in your oven too!. Bake for 1 hour at 250° F, stirring every 15 minutes. Let the snack mix cool completely before adding the M&M’s. Enjoy!
*Finn loves to call Cheez-Its Cheez-Bits, so that one is up to you.
**Finn used the Great Value brand because of all the brands of skinny pretzel sticks, we like these the best. They are crispy, thin and super salty, in the best possible way.
*** Finn used the Schwartz Brothers Organic Everything Bagel Chips from Costco. If you haven’t had this delicious snack, you need to go to your local Costco, get yourself a membership (If you don’t have one) and buy some of these! They are SOOOO good, we buy them every time we go. Even the Garlic Herb variety is good, but this one is the real rockstar!
#Snacks
#food
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Tacosagna!!!
Tacosagna:
1 lb. Ground beef - finely chopped, browned and drained
1 Tbsp. Light Olive Oil
1 medium White Onion - Finely diced (1/4” x 1/4”)
S&P to season the onion
1 Tbsp. Jarlic (jarred or squeeze garlic)
1 - 10 oz. Can of Rotel, drained - I used Original
1/4c. Taco Seasoning - See note below***
6 oz. (3/4 c.) Pineapple Juice
1/4 tsp. Black pepper - fresh cracked
1/4 tsp. Dan-O’s Original- Optional
1/4 tsp. Tabasco Sriracha - Optional
5 burrito Carb Smart Tortillas
9 street taco Carb Smart Tortillas
1 - 15 oz. jar Tostitos Queso dip
4 c. Shredded Fiesta Blend Cheese
Preheat your oven to 350° F.
Chop, brown and drain your ground beef.
In the same pan, add the oil, onion, salt and pepper and cook until the onions are golden brown and translucent. Add the Jarlic to the onions and cook for a couple minutes. Add the Rotel and cook an additional 2 minutes. Add the taco seasoning, stir to coat the onion/Rotel mixture, then add the pineapple juice, black pepper, Dan-O’s and sriracha and bring to a simmer. Add the beef and cook for 2 to 3 minutes.
Spray a 9” x 13” glass baking pan with “non-stick” spray and begin layering the Tacosagna as shown in the video with the tortillas, meat, queso and cheese in that order. Top the Tacosagna with shredded cheese and bake for ~20 to 30 minutes depending on your preferred level of browning. Serve hot with sour cream, taco sauce, pico, or whatever you’d like!
This is one of those meals that is going to be a family favorite in no time!
*** If you use the packets, you will need ~ 1 1/2 packets to get close to 1/4 c. I buy the bulk containers at Sam’s Club from Tones since it is a far better value for my money.
#Tacosagna
#reels
#Taco
#SonOfABiscuitchThatsGoodTM
More Gooder, Not Less Better: Arby's Beef and Cheddar
#MoreGooderNotLessBetter #Arbys #BeefAndCheddar #reels
Are you tired of paying $9+ for a Beef and Cheddar at Arby’s? You can make it at home for less than half the cost!
More Gooder, Not Less Better:
Arby’s Beef and Cheddar Sandwich:
Onion Hamburger Buns - I used Walmart’s Hawaiian Onion buns
Butter
1 - 15 oz. can of Cheddar Cheese Sauce - I used Rico’s condensed version
1 c. (About half of a can) of whole milk
1/4 tsp. Salt - either Sea Salt or Kosher Salt
1/8 tsp. White Pepper
1 lb. Mid-Rare Deli Roast Beef
1 - 14.5 oz. can of Beef Broth
Butter your onion buns and place them in a hot skillet and grill them till GBD (Golden, Brown and Delicious).
Mix your cheese sauce ingredients and get that warmed through..
Bring your broth to a boil and add your deli meat and warm through. I would definitely recommend using a colander after the meat is heated to drain off extra broth so you don’t have a sopping wet bun!
Assemble your sandwich using the More Gooder, Not Less Better Red Ranch Sauce:
https://www.youtube.com/shorts/w2Vjgr1LJAA
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This was a nice little treat from Sonic Drive-In #BlackoutSlush #solareclipse #solareclipse2024 #solareclipseglasses
