Chili Cheese Dog Boats

for 8 servings

8 buns hot dog bun
¼ cup (60 g) butter, melted
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
8 slices cheddar cheese, grated
15 oz (425 g) chili, with or without beans
8 hot dogs


  1. Preheat oven to 350°F (180°C).
  2. Place the 8 hot dog buns in a 9x13 inch (23x33 cm) baking dish, then cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges.
  3. Push down on the bread cut-out and compact this portion of the bun tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.
  4. Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don’t collapse under the weight of the fillings.
  5. Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one.
  6. Slide the hot dog snugly on top of the chili, then top with more chili.
  7. Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown.
  8. Top with fresh parsley, then slice the hot dogs boats along their connected seams to serve.
  9. Enjoy!


Hasselback Cheese Puff Fried Chicken

for 4 servings

4 boneless, skinless chicken breasts
1 salt, to taste
1 pepper, to taste
3 cups (720 mL) buttermilk
1 packet ranch seasoning
10 cups (280 g) cheese puff
1 oil, to fry


  1. Season chicken breasts with salt and pepper.
  2. Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
  3. Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
  4. While chicken is marinating, place 10 cups of cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.
  5. Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
  6. Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
  7. Heat oil to 350°F (175°C) in a large skillet or pot.
  8. Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F (75°C).
  9. Remove the chicken breasts and transfer to a paper towel-lined plate.
  10. Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
  11. Enjoy!


Garlic Shrimp Scampi

for 2 servings

3 tablespoons butter
3 cloves garlic, chopped
1 lb (450 g) shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
½ lemon, juiced
1 teaspoon red chili flake
¼ cup (10 g) fresh parsley, chopped
½ lb (225 g) spaghetti, cooked


  1. Melt the butter in a pot over medium heat.
  2. Cook the garlic until it starts to brown.
  3. Add the shrimp, salt, and pepper, cooking until shrimp is pink all the way through.
  4. Add the lemon juice, chili flakes, and parsley.
  5. Add the spaghetti, and toss until evenly coated.
  6. Enjoy!

Slow Cooker Pot Roast

for 5 servings

3 lb (1.3 kg) chuck roast
salt, to taste
pepper, to taste
1 oz (30 g) dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup (120 mL) water


  1. Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
  2. Sprinkle the onion soup pack and top with vegetables and water.
  3. Cook on low for 8 hours, or high for 4-5 hours.
  4. Enjoy!

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03:22 2018-5-6

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