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
- Preheat oven to 350°F (180°C).
- 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.
- 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.
- 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.
- Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one.
- Slide the hot dog snugly on top of the chili, then top with more chili.
- Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown.
- Top with fresh parsley, then slice the hot dogs boats along their connected seams to serve.
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
- Season chicken breasts with salt and pepper.
- Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
- Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
- 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.
- Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
- Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
- Heat oil to 350°F (175°C) in a large skillet or pot.
- 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).
- Remove the chicken breasts and transfer to a paper towel-lined plate.
- Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
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
- Melt the butter in a pot over medium heat.
- Cook the garlic until it starts to brown.
- Add the shrimp, salt, and pepper, cooking until shrimp is pink all the way through.
- Add the lemon juice, chili flakes, and parsley.
- Add the spaghetti, and toss until evenly coated.
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
- Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
- Sprinkle the onion soup pack and top with vegetables and water.
- Cook on low for 8 hours, or high for 4-5 hours.