One week until the Super Bowl! These delicious and easy Chicken Burger Sliders on Sweet Potato Waffle Fries are perfect for the big game (or commercial watching). Sweet potato waffle fries (bake according to package directions) Chicken burger- 1 1/12 lb Ground chicken 1/2 onion, grated 1/4 C Parsley, chopped finely 2 tsp Garlic salt Ground Pepper Combine chicken mixture until combined. Form into small sliders and grill or #Traeger for just a couple of minutes on each side. (They will cook quickly). Layer chicken burger, dill pickle, tomato, and avocado on each waffle fry and top with one more. Serve with Ketchup and mustard.
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Bacon Club Cracker Appetizer
We have no food in our house so I’m dreaming of bacon! Did you catch these easy appetizers? Perfect for gift wrapping munchies or Christmas Day snacks. Club crackers Parmesan Cheese Bacon, cut in half Brown sugar Cayenne Pepper Lay club crackers on a cookie sheet. Top each cracker with 1 tsp of grated Parmesan cheese. Wrap each cracker with half a piece of bacon trying not to leave any of the cracker showing. Lay wrapped crackers on cooling rack on top of the cookie sheet. Top with a pinch of brown sugar and cayenne.
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Bacon Carmel Popcorn
There were amazing cocktail recipes, two appetizers to die over and foodie gifts like the Bacon Carmel Popcorn and so much more! That Marco comes up with phenomenal stuff! I couldn’t wait another minute to share this recipe with you. BACON CARMEL POPCORN WITH SMOKED SALT • 1-2 gal. Prepared Popcorn • 2 cups Brown Sugar • 1 cup Butter • 1⁄2 cup Corn Syrup or 1⁄2 cup Maple Syrup • 1⁄2 tsp. Baking Soda • 1⁄2 tsp. Salt • 1 tsp. Vanilla • 2 cup smoked Bacon, diced Turn Traeger to smoke then Increase the temperature to 250 F and preheat. In a saucepan, bring to a boil brown sugar, butter and syrup. Boil at a slow boil for 5 minutes without stirring. Remove from heat and add baking soda, salt, vanilla and bacon to the mixture. Stir until well combined. Pour over popcorn and toss. Lay out on greased cookie sheets and bake on the grill for 1 hour, stirring every 20 minutes. Add smoked kosher salt at the very end. Store in Large Zip Lock Bags. Serves…
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Coconut Cashew Chicken
Because I do plan on making dinner sometime this week (and aren’t these the most helpful for you?). This Coconut Cashew Chicken was so good and so easy! My kids said its their favorite chicken. Chicken breasts Coconut covered Cashews (Costco or Trader Joes) That’s it! I ground the nuts in my blender and covered the chicken in them. (I didn’t use any egg or flour but I’m sure you could). We grilled them on our #traeger but your oven or BBQ would be fine too. Trader Joes frozen Brown rice and frozen veggies are my go-to’s lately for a quick and healthy dinner.
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Chocolate Chipotle Brownies
Let’s start December out on the right foot. Chocolate Chipotle Brownies! These are chocolaty and the perfect amount of heat that will leave you wanting the whole pan. A chef at Traeger put these out the other night and they were gone in a second. 1 box 20 oz brownie mix (like Costco) with added egg, oil, and water 2 tsp adobo sauce from canned chipotle chilis in adobo sauce 1/2 tsp ground cinnamon Prepare brownies according to package directions including adobo sauce and cinnamon. Even better if cooked on your
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Roast Chicken Dinner
Winner winner chicken dinner! This meal is so easy and looks like it took all day. Ingredients: Roasting chicken EVOO Garlic, minced Seasoning (chicken rub, seasoned salt, etc.) Mirepoix mix (pre chopped carrot, celery, and onion) Brussels sprouts, chopped in half Beef stock Condensed Portobello mushroom soup Method: Clean and rinse off chicken and rub with EVOO and garlic. Generously shake your favorite seasoning over entire chicken. Put chicken in roasting pan and drop in veggies and Brussels sprouts and a little more EVOO and (a little) beef stock. Bake or Traeger at 400-425 for 70 minutes. Done!! For gravy, take chicken and veggies off roasting pan and put on platter. Add beef stock to drippings and deglaze pan. Once reduced by 1/3 add portobello mushroom soup (Trader Joes) and continue to cook through. This gravy is rich and adds amazing depth to this chicken.
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Grilled Piadine with Roasted Tomato
My favorite Piadine lately. Pizza, salad, and fresh toppings makes for an easy dinner! Ingredients: Pizza dough, Grilled, Baked, or on the Traeger (Whole Foods has the best dough) Pesto Mozzarella log Roasted Tomatoes Romaine Lettuce Parmesan Vinaigrette Method: Roast plum tomatoes in the oven at 375 for 60-70 minutes. Coat in EVOO and S&P before roasting. Turn it up to 400 the last 10 minutes to caramelize. Grill dough (make sure your dough is room temperature when you start stretching). Spread with Pesto. Top with slices of good mozzarella and tomatoes. Toss romaine with vinaigrette, Parmesan, and S&P.
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Buffalo Chicken Nachos
My friend’s BBQ today is not going to know what hit it!! Rotisserie Chicken 2 bags Pita Chips HOT SAUCE 4 tablespoons butter 1 jalapeño or green chili, minced 1 tablespoon minced garlic 1 1/2 cups buffalo wing hot sauce 1 chicken broth 1 tablespoon fresh lime juice CHICKEN SPICE 1 tspCayenne 1 tsp Celery Salt 1 tsp Paprika S&P BLUE CHEESE SAUCE 1/2 cup milk 3/4 cup crumbled blue cheese 1/4 cup mayonnaise 1/4 cup sour cream 2 tablespoons sliced chives Kosher salt and freshly ground black pepper TOPPINGS 2 C shredded mozzarella Shredded Carrots Celery, chopped Sauté butter, jalapeno, and garlic for about 2 minutes. Stir in the hot sauce, chicken broth, lime juice and bring to a simmer and reduce by 1/2. Season with salt and pepper. For the chicken rub: Combine the smoked paprika, cayenne, celery salt and pepper in a small bowl. Shred rotisserie chicken and sprinkle rub throughout the chicken. Add 1/2 of buffalo sauce to chicken. Let sit or put in oven to warm through. For the blue cheese topping: Add milk and…
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Traeger Kitchen
Can’t wait to show you the new Traeger Test kitchen and headquarters that will be finished in just 2 short weeks! I have a feeling I might be cooking there or throwing some parties very soon. Gwyneth is keeping all the subs in line.
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Smoke Roasted Apple Pie Crisp
Use 7-8 cooking apples… I like to use Granny Smith but I also add in some Pink Lady apples which are not quite as tart. Core and slice 8 cups of apples very thinly. You’ll start by mixing in a Tablespoon of fresh squeezed lemon juice, and anywhere from a half cup to three quarters of a cup of sugar—depending on the sweetness of your apples. Add 2 tablespoons of flour, a teaspoon of ground cinnamon, and a quarter teaspoon of freshly grated nutmeg. Mix until evenly distributed through all the Apple slices (use your hands!) Press your pie crust into a 9 inch pie plate, I just use a store-bought pie dough…it’s such a timesaver but still tastes great. My secret is a quarter cup of melted apple jelly….I brush it over the crust for added sweetness, and then I pour in all the Apple filling. For a little twist on traditional apple pie, I like to use a crumble top instead of crust…so you get the crust on the bottom but then you get an apple crisp on…
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