Shortcut Spicy Irish Boxty
Servings: 4 Potato Pancakes
Ingredients:
Boxty:
1 Cup Frozen Hash Browns
1/2 Cup Instant Mashed Potatoes
1/4 Cup Flour
1 Egg
Heath Riles Everyday Rub
Sauce:
1/4 Cup Sour Cream
1 Tbsp. Melinda’s Black Truffle Hot Sauce
Pinch of Heath Riles Garlic Jalapeno Rub
Toppings:
Bacon seasoned with Heath Riles Garlic Jalapeno Rub
Egg seasoned with Heath Riles Garlic Butter Rub
Green Onion, sliced
Fresh Parsley
Instructions:
Mix all Boxty ingredients.
Shallow fry on high medium- high heat with oil.
Flip when golden brown.
Top Boxty stack with bacon, egg, sauce, green onion, parsley, and enjoy!
Low Carb Turkey Bacon Breakfast Burrito
Ingredients:
1-12 oz. Pkg. Turkey Bacon
2-Eggs per Burrito
2-6 Count Packages Mission Tortilla Carb Balance Wraps
Blackstone Products Lumber Jack Seasoning
Spinach (as much as you prefer)
Instructions:
Crisp up the turkey bacon, chop.
Add eggs with spinach, and lumner jack seasoning.
Add your chopped bacon.
Warm tortillas, fill with egg filling, roll into a burrito, place in parchment paper with foil, and place in freezer.
Warm burritos in microwave for 2 mins, and enjoy!
Love,
Mama on the Griddle
Philly Cheese Steak Flautas
Servings: 12
Ingredients:
Flautas:
* 12 Corn Tortillas
* 12 Sliced American Cheese
* 14 oz. Sirloin Beef Philly Steak
* Garlic Jalapeno Seasoning or Steak Seasoning
* 1 Small Yellow Onion, Diced
* Oil
Hot Cherry Pepper Sauce:
* 1-2 Pickled Hot Cherry Peppers, Diced
* 1/3 Cup Mayo
* 1 Fresh Garlic Clove, Minced
* 1 Tsp. Red Wine Vinegar
* 1 Tsp. Steak Sauce
* Pinch of Salt
* Pinch of Pepper
Instructions:
1. On medium heat, add oil, add steak to griddle with steak seasoning of your choice, and cook for 2-3 mins per side
2. Add diced yellow onion, cook until caramelized, and add to steak.
3. Add sliced cheese to steak mix, add water around mix to steam and melt.
4. Warm your corn tortillas to make it easier to roll the flautas.
5. Add cheesesteak mix to tortillas, roll, and add to griddle with oil on high heat.
6. Cook flautas 2 mins per side until golden brown.
7. Combine all dipping sauce ingredients. For less heat, remove cherry pepper seeds. Enjoy!
BBQ Chicken Street Tacos
Ingredients:
* Great Value Frozen Shredded Chicken Breast
* Dole Roadhouse BBQ Chopped Salad Kit
* Supremo Shredded Chihuahua Mexican Melting Cheese
* Mission Steet Taco Tortillas
* Spiva Cooking BBQ Blend
* BBQ Sauce
* Fresh Cilantro (optional)
Instructions:
1. On medium heat, cook frozen chicken breasts and add taco seasoning.
2. Add BBQ sauce and set aside.
3. On low add oil, add a small amount of cheese, the size of your tortilla to your griddle, and place a tortilla on top.
4. Once the cheese is golden brown, give it a flip and cook until golden brown on other side.
5. Add another tortilla to the griddle with more cheese, and cook until cheese is melted.
6. Add your cheese skirt tortilla on top of the cheese tortilla.
7. Add your chicken to tortilla and place in a taco warming rack.
8. Combine salad kit, add to taco, top with cilantro, and enjoy!
3 Ingredient Chicken Nuggets
• 1 Canned Chicken Breast
• 1 Egg
• Parmesan Cheese (add your preferred amount)
Add any seasonings of your choice, cook on both sides until golden brown, enjoy!
Thai Spicy Sweet Chili Meatballs
Ingredients:
Meatball Filling:
* 1 lb. Ground Pork
* 1/2 Small Yellow Onion, Minced
* 1/2 Small Red Bell Pepper, Minced
* 1 Egg
* 1/2 Tsp. Rice Vinegar
* 1/2 Tsp. Soy Sauce
* 1/4 Tsp. Pepper
* 1/4 Tsp. Salt
* 1/4 Tsp. Crushed Red Bell Pepper
* 1/4 Tsp. Ground Ginger
* 1/4 Tsp. Garlic Powder
* 1 Tbsp. Sambal Oelek Chili Paste
Meatball
* 9 oz. Pepper Jack Cheese Sticks, Cubed
* 1.5 Cups Flour
* 3 Eggs
* 9.25 oz. Spicy Sweet Chili Tortilla Chips, Crushed
Garnishes:
* Cucumber
* Green Onion
* Fresh Cilantro
* Thai Peppers
* Whole Lime
* Hot Honey
Instructions:
1. In a bowl, mix ground pork, onion, bell pepper, rice vinegar, soy sauce, seasonings, chili paste, and egg.
2. Cut pepper jack sticks into bite sized cubes, and add to center of meatball filling. Form meatball filling around the cheese.
3. Coat meatball in a thick layer of flour, form meatball again, dip in whisked egg, then dip in a thick layer of crushed chips.
4. Tightly form meatball one last time and shallow fry on high heat until golden brown on all sidgdydes.
5. Serve meatballs over your choice of rice, garnish with fresh cucumber, green onion, fresh cilantro, Thai peppers, fresh lime, and hot honey. Enjoy!
Buffalo Chicken Tortellini (5 minute meal)
Ingredients:
* 1 16 oz. Bag @soules_kitchen fully cooked flame grilled chicken
* 1 10 oz. Bag @greatvalueus frozen veggies seasoning blend with onions, celery, red pepper, green pepper & parsley flakes
* 1 16 oz. @sbrbbq buffalo wing sauce (use 6-7 oz. for recipe)
* 1 36 oz. Bag @greatvalueus Cheese Tortellini
* 1 8 oz. @greatvalueus whipped cream cheese spread
* 1 0.4 oz. @hidden.valley restaurant- style dressing and seasoning mix
Instructions:
1. On medium heat add tortellini to griddle with water to steam until tender.
2. On low, add cooked grilled chicken to griddle.
3. On low, add frozen veggies.
4. Combine all 3 ingredients, turn all burners to low, add cream cheese, 6-7 oz. buffalo sauce, and ranch seasoning. Enjoy!
Griddled Red Salsa
Ingredients
• 7 Roma tomatoes
• 2 jalapeños (remove seeds for less heat)
• 2 small yellow onion
• 4 garlic cloves
• 1 tsp chicken bouillon
• Salt to taste
• Large handful cilantro, half a bundle
• Juice of 2 limes
• A pinch of sugar, no more than 1/4 tsp
⸻
Instructions (Griddle)
1. Char your veggies:
• Slice & place the tomatoes, jalapeños, onion chunk, and garlic on your griddle.
• Cook until tomatoes are soft and blistered, and peppers/onion have some char.
2. Blend:
• Add everything into a blender
• Add 1 tsp chicken bouillon
• Add cilantro and lime
• Blend until smooth or chunky — your choice.
3. Taste + adjust:
• Add more bouillon or salt if needed
Miniature Reese’s Peanut Butter Cup Pies
Servings: Varies
Ingredients:
* Reese’s Miniature Peanut Butter Cups
* Snaps Pretzels
* Cream Cheese Frosting
Instructions:
1. On low, add a sheet of parchment paper to the griddle.
2. Melt the top of the Reese’s peanut butter cup for just a couple of seconds, remove from griddle.
3. While the chocolate is melted, add a pretzel snap.
4. Let the chocolate cool for a few minutes.
5. Add frosting around edges of pretzel. Let cool.
6. Add a second layer of frosting around edges and enjoy!
Choripan
(Argentinean Chorizo Sandwich, recipe by Chefs Greg & Gabrielle Denton at Ox Restaurant in Portland, OR)
Chimichurri: (For a thicker chimichurri do less oil & vinegar)
* 1 Cup Extra Virgin Olive Oil
* 1/2 Cup Finely Chopped Fresh Parsley
* 1/2 Cup Red Wine Vinegar
* 1/2 Cup Minced Yellow Onion
* 4 Tsp. Chopped Fresh Oregano
* 1 1/2 Tsp. Salt
* 1 Tsp. Black Pepper
* 1 Tsp. Finely Grated Garlic
* 1/2 Tsp. Crushed Red Pepper
Choripan:
* 4 Argentinean Chorizo Links, Italian Sausage, or Andouille Sausage
* 4 French Bread or Hoagie Rolls
Instructions:
1. Combine Chimichurri ingredients.
2. Coat sausage links with oil and grill on both sides 4-5 mins per side.
3. Slice rolls in half, lengthwise, place cut side down and lightly toast for 30 seconds.
4. Place sausages in rolls and drizzle with about 1/4 cup of chimichurri.
Hidden Valley Ranch Oyster Crackers
* 1/4 C Oil
* 2.5 Tbsp. Dried Dill
* 1/4 Tsp. Lemon Pepper
* 1/4 Tsp. Garlic Powder
* 16 oz. Oyster Crackers
* 2 Tbsp. Hidden Valley Ranch Seasoning
Instructions:
Mix all ingredients, add to griddle, on low until golden brown, and enjoy!
Copycat Denny’s Southwestern Benny Breakfast
Servings: 2
Ingredients:
* 2 English Muffin (butter both)
* 4 Eggs (over medium)
* 9 oz. Pork or Beef Chorizo
* 9 oz. Knorr Hollandaise Sauce Mix ( 1 Cup Milk & 1/4 Cup Butter)
* Pico De Gallo (about 4 tbsp per serving)
* 5 Pepper Sauce (or any hot sauce of your choice)
* Hash Browns (add butter or oil to crisp)
Instructions:
1. Turn Burner 4 on high heat, add oil or butter then place hash browns down. Flip once golden brown.
2. Turn burner 2 on low heat and burner 3 on medium heat.
3. Add chorizo to burner 3 and flip once you see a bit of a crisp.
4. Add English muffins to burner 2 to toast, remove from griddle and add butter.
5. Turn burner 1 to high heat and follow hollandaise sauce instructions.
6. Turn all burners off and add your eggs to the residual heat of burner 2. After 1-2 mins flip eggs, making sure not to break the yolk. Cook another 1-2 mins.
7. Build your southwestern benny breakfast by adding chorizo to English muffins, eggs, hollandaise sauce, pico de gallo and a 5 pepper sauce or hot sauce of your choice.
8. Serve with crispy hash browns and enjoy!
Pineapple & Ham Sliders
Servings: 12
Ingredients:
* 12 Pack Hawaiian Rolls
* 16 oz. Honey Ham Deli Slices
* 1 Whole Pineapple (8 Pineapple Rings)
* 1/2 Cup Mayonnaise
* 1/4 Cup Heath Riles BBQ Pineapple Habanero Sauce
* 1 Tsp. Heath Riles BBQ Competition Rub
Instructions:
1. Turn both burners to 475*
2. Cut pineapple into 1/4 inch thick rings and add 8 rings to griddle for about 3-4 mins. per side or until golden brown.
3. Add ham to other side of griddle and season with competition rub. Cook to your desired texture.
4. In a bowl, mix mayo and pineapple habanero sauce.
5. Slice rolls in half and add mayo mixture to both sides of sliced rolls.
6. Once ham is cooked to desired texture, add to bottom half of rolls, add pineapple rings then top with remaining half of bread rolls.
7. Turn burners down to 375* and warm rolls with the hood down for 5 mins.
8. Remove from griddle, slice into individual sliders and enjoy with some hot peppers!
Optional: Add Swiss or Provolone Cheese
Easiest Copycat Taco Bell Chicken Quesadilla
Ingredients:
XL Flour Tortillas
Rotisserie Chicken
Taco Bell Spicy Ranchero Sauce
Taco Blend Cheese
Instructions:
Shred rotisserie chicken.
Add tortillas to griddle on low, add cheese, chicken and sauce.
Once golden brown, fold and warm 1-2 mins, cut into thirds and enjoy with a side of nacho cheese and chips!
Copycat Taco Bell Crispy Chicken Tacos
Ingredients:
Frozen Chicken Tenders
Flour Tortillas
Taco Bell Spicy Ranchero Sauce
Diced Tomatoes
Shredded Iceburg Lettuce
Shredded Taco Blend Cheese
Sweet Italian Sausage Pierogies
Ingredients:
•2 19 oz. 5 Pk. Of Sweet Italian sausage
•1 2 lb. Bag of Frozen Pierogies
•1 Marinated Red Pepper
•Heath Riles Garlic Butter Seasoning (optional)
•2 Tbsp. Fresh Chopped Parsley
•3 Sliced Green Onions
•1/2 Cup Sour Cream
•1/4 Cup Italian Dressing
Instructions:
1. On low, add pierogies to griddle with water under a dome. Let pierogis steam for 2-3 mins, flip and steam for another 2-3 mins under dome. Spread into an even layer and spray with oil to crisp both sides until golden brown.
2. On low add sausage and crisp to golden brown on both sides then ground into smaller bite size pieces with garlic butter seasoning (optional).
3. Add diced red bell pepper to sausage then combine pierogies and sausage into a bowl.
4. Mix Italian dressing and sour cream and stir into pierogies and sausage. Optional: Add more sauce to your desired liking.
5. Top with sliced green onions, chopped parsley and enjoy!
Easiest & Fastest Instant Pot Birria Tacos
Ingredients:
* 4 tbsp. Olive Oil (divided)
* 1 onion (peeled & chopped)
* 6 cloves garlic
* 1 plum tomato (chopped)
* 1/4 C chipotle peppers on adobo sauce
* 2 tbsp. Chili powder
* 1 tsp. Oregano
* 1 tsp. Coriander
* 1 tsp. cumin
* 1 tsp. Salt
* 1/2 tsp. Pepper
* 3 C beef broth
* 2 tbsp. Apple cider vinegar
* 3 lb. Chuck roast (cut into 3” pieces)
* 1 cinnamon stick
* 18 corn tortilllas
* 1 C grated mozzarella cheese
* 1/4 C chopped cilantro
* Lime wedges (optional garnish)
* 1/2 onion diced (optional garnish)
* Cotija cheese (optional garnish)
Instructions:
1. Heat 1 tbsp. Olive oil in the Instant Pot on sauté mode. When hot, add onion, garlic and tomato, sauté 5 mins. until soft. Add chipotle, spices, salt and pepper. Sauté for 1 more minute.
2. Add mixture to blender and blend with beef broth and apple cider vinegar.
3. Season beef with a good amount of sea salt and heat remaining 2 tbsp. olive oil in the instant pot. Once hot, add beef and sauté 2 mins. per side.
4. Add blended sauce and cinnamon stick then turn off sauté mode and cook on high pressure for 45 mins. and let pressure release.
5. Remove lid, remove beef from instant pot and shred with 2 forks. Remove cinnamon stick. Remove 2 cups of the sauce and add beef back to pot.
6. Heat a large skillet or flat top over medium high heat and coat each tortilla in reserved sauce. Add oil to flat top and add tortillas 2 at a time per taco or for lower calories like I did, 1 tortilla per taco for 1-2 mins. (Don’t flip yet!)
7. Fill each tortilla with beef and a sprinkling of mozzarella cheese and flip. Cook another 1-2 mins. then transfer to a taco holder.
8. Garnish with toppings like lime, cilantro, onion, cotija cheese and dip in your reserved dipping sauce. Enjoy!
Copycat Jack in the Box Tacos
Ingredients:
* Yellow Corn Tortillas
* Sliced American Cheese
* Ground Beef
* Taco Seasoning
* Red Taco Sauce
* Shredded Iceburg Lettuce
* Oil
Instructions:
1. Cook ground beef with taco seasoning.
2. Add cooked ground beef to a blender, and pulse for 1 minute.
3. Add oil to griddle top, add tortillas, flip once firm and golden brown.
4. Add ground beef, slice of American cheese, shredded lettuce, and taco sauce.
5. Once tortilla is crispy and golden brown, fold taco in half, and remove from griddle. Enjoy!
Elote Steak Tacos
4 Ears Fresh Corn (husked)
1/4 Cup Red Onion (diced)
1/4 Cup Mayo
1/2 Tsp Garlic Powder
1/2 Tsp Paprika
1/2 Tsp Chili Powder
1/2 Tsp Cumin
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Cup Fresh Cilantro (chopped)
1 Fresh Lime Juice
1/2 Cup Cotija Cheese
Carne Asade (seasoned & marinated)
Yellow Corn Tortillas
Copycat Jack in the Box Breakfast Tacos
Ingredients:
* Yellow Corn Tortillas
* Sliced American Cheese
* Ground Beef
* Taco Seasoning
* Red Taco Sauce
* Eggs
* Oil
Instructions:
1. Cook ground beef with taco seasoning.
2. Add cooked ground beef to a blender, and pulse for 1 minute.
3. Cook scrambled eggs.
4. Add oil to griddle top, add tortillas, flip once firm and golden brown.
5. Add ground beef, slice of American cheese, taco sauce and eggs.
6. Once tortilla is crispy and golden brown, fold taco in half, and remove from griddle. Enjoy!