Ingredients:
- 1 can (16.3 oz) Pillsbury Grands!
- Flaky Layers refrigerated original or buttermilk biscuits
- 1 lb lean (at least 80%) ground beef,
- cooked or 16 frozen (thawed) cooked meatballs
- 1 block (8 oz) Cheddar cheese, cut into 16 cubes
- 16 slices bacon Long toothpicks or skewers Canola oil for frying
Instructions:
- Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
- In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
- For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.
- For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.
Ingredients:
- 1 lb. ground beef
- 1 package low-sodium taco seasoning
- 4 oz. cream cheese
- 12-15 jumbo pasta shells
- 1 cup salsa
- 1 cup taco sauce
- 1 cup cheddar cheese
- 1 cup monterey jack cheese
- 1 1/2 cups crushed tortilla chips (we omitted)
- 3 green onions
- Sour cream
Instructions:
- Preheat oven to 350°.
- In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
- Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
- After 30 minutes, add shredded cheese and bake for 10-15 more minutes. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.
Ingredients:
Marinade Ingredients:
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 3 Tbsp red wine vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- Freshly ground black pepper to taste
Kebab Ingredients:
- 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
- 1 large bell pepper
- 1-2 medium red onions
- 1/2 to a pound button mushrooms
- About 20 bamboo or wooden skewers
Instructions:
- Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still great.)
- Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
- Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.
- Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.
