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#QRCode Recipe: #Bacon Tomato Cups GREAT For Tailgate!


Bacon Tomato Cups

Ingredients

  • 8 slices bacon
  • 1 tomato, chopped
  • 1/2 onion, chopped
  • 3 ounces shredded Swiss cheese
  • 1/2 cup mayonnaise
  • 1 teaspoon dried basil
  • 1 (16 ounce) can refrigerated buttermilk biscuit dough

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
  2. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
  3. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
  4. Bake for 10 to 12 minutes in the preheated oven , or until golden brown.

Nutritional Information

Amount Per Serving  Calories: 216 | Total Fat: 15.1g | Cholesterol: 18mg

What to Drink?
Wine Syrah
Cocktail Favorite Things (Pomegranate) Martini

 

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#QRCode Recipes #Philly Cheesesteak Rolls

Philly CheeseSteak Roll

OK, I am a total Philly cheese steak purist, however this does look good to me and I would be willing to give it a try and I’m a Philly Girl. So have at it and let me know how you make out!

 

Ingredients

  • All-purpose flour
  • 1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 tablespoon vegetable oil
  • 1 medium onion, cut in half and sliced
  • 4 (1.5 ounce) frozen sandwich steaks, cut into thick strips
  • 4 slices American pasteurized process cheese product
  • 1 egg, beaten

Directions

  1. Heat the oven to 400 degrees F.
  2. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Cut into 4 (5-inch) squares.
  3. Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Remove the onion from the skillet.
  4. Increase the heat to medium-high. Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.
  5. Spoon one-fourth of the onion and one-fourth of the sandwich steaks on the bottom third of each pastry square. Top each with 1 slice cheese. Fold 2 opposite sides over the filling. Roll up like a jelly roll. Brush the pastries with the egg. Place the pastries onto a baking sheet.
  6. Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes. Cut the pastries in half diagonally to serve.

Footnotes

  • Nutrition Information
  • Nutritional Values per Serving
  • Using Pepperidge Farm Puff Pastry Sheets: : Calories 429, Total Fat 28g, Saturated Fat 13g, Cholesterol 93mg, Sodium 715mg, Total Carbohydrate 25g, Dietary Fiber 2g, Protein 18g, Vitamin A 15%DV, Vitamin C 3%DV, Calcium 2%DV, Iron 16%DV

Nutritional Information

Amount Per Serving  Calories: 589 | Total Fat: 42.4g | Cholesterol: 112mg

Drinks!

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#QRCode Foodie! Slow Cooker BBQ

Slow Cooker BBQ

Ingredients

  • 4 pounds pork baby back ribs
  • salt and pepper to taste
  • 2 cups ketchup
  • 1 cup chili sauce
  • 1/2 cup packed brown sugar
  • 4 tablespoons vinegar
  • 2 teaspoons dried oregano
  • 2 teaspoons Worcestershire sauce
  • 1 dash hot sauce

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
  3. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
  4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Nutritional Information

Amount Per Serving Calories: 497 | Total Fat: 29.6g | Cholesterol: 117mg

What to Drink?
Wine Zinfandel
Cocktail Classic Whiskey Sour
Beer Beer

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#QRCode Recipe Grilled Chicken Pineapple Sliders


PineappleChickenSliders

Ingredients

  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 tablespoon cider vinegar
  • salt and black pepper to taste
  • 3 skinless, boneless chicken breast halves – cut in half
  • 6 pineapple rings
  • 2 tablespoons teriyaki sauce
  • 6 Hawaiian bread rolls – split and toasted
  • 6 lettuce leaves – rinsed and dried
  • 6 red onion slices

Directions

  1. Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
  4. Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.

Nutritional Information

Amount Per Serving  Calories: 430 | Total Fat: 1.6g | Cholesterol: 74mg

 

What to Drink?
Wine Chardonnay
Cocktail Beachcomber
Beer Beer
Chilled Non-Alcoholic Iced Tea III

 

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#QRCode Foodie: Grilled Chicken with Rosemary and Bacon


Bacon Wrapped Grilled Chicken

Ingredients

  • 4 teaspoons garlic powder
  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 4 sprigs fresh rosemary
  • 4 thick slices bacon

Directions

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
  3. Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.

Nutritional Information

Amount Per Serving  Calories: 208 | Total Fat: 8.1g | Cholesterol: 81mg

What to Drink?
Wine Pinot Noir

 

 

 

 

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#QRCode Recipe: Easy Fish Tacos with Mango-Pineapple Slaw

Ingredients

  • 1 pound cod fillets
  • 1 tablespoon lemon juice
  • salt and ground black pepper to taste
  • 1/2 cup red wine vinegar
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon white sugar
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon garlic powder
  • 3 cups shredded cabbage
  • 1/2 cup chopped fresh mango
  • 1/2 cup chopped fresh pineapple
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 fresh jalapeno pepper, chopped
  • 8 (8 inch) flour tortillas

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
  3. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
  4. Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
  5. Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

Nutritional Information

Amount Per Serving  Calories: 278 | Total Fat: 7.2g | Cholesterol: 27mg

What to Drink?
Wine Sauvignon Blanc
Cocktail Fizzy Lime Vodka Press
Chilled Non-Alcoholic Special Lemonade

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#QRCode Foodie Bacon Jack Chicken Sandwich

Ingredients

  • 8 slices bacon
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons poultry seasoning
  • 4 slices pepperjack cheese
  • 4 hamburger buns, split
  • 4 leaves of lettuce
  • 4 slices tomato
  • 1/2 cup thinly sliced onions
  • 12 slices dill pickle

Directions

  1. Preheat a grill for medium heat.
  2. While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
  3. Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
  4. Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

Nutritional Information

Amount Per Serving  Calories: 482 | Total Fat: 21.9g | Cholesterol: 118mg

What to Drink?
Wine Pinot Noir
Cocktail Fizzy Lime Vodka Press
Beer Beer
Chilled Non-Alcoholic Best Lemonade Ever

 

 

 

 

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#QRCode Recipe: Grilled Fish Tacos with Chipotle-Lime Dressing

Ingredients

  • Marinade
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1 1/2 teaspoons honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon seafood seasoning, such as Old Bay™
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon hot pepper sauce, or to taste
  • 1 pound tilapia fillets, cut into chunks
  • Dressing
  • 1 (8 ounce) container light sour cream
  • 1/2 cup adobo sauce from chipotle peppers
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon seafood seasoning, such as Old Bay™
  • salt and pepper to taste
  • Toppings
  • 1 (10 ounce) package tortillas
  • 3 ripe tomatoes, seeded and diced
  • 1 bunch cilantro, chopped
  • 1 small head cabbage, cored and shredded
  • 2 limes, cut in wedges

Directions

  1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
  5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Footnotes

  • Cook’s Tip
  • The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.

Nutritional Information

Amount Per Serving  Calories: 416 | Total Fat: 19.2g | Cholesterol: 43mg

 

What to Drink?
Wine Sauvignon Blanc
Cocktail Margaritas to Die For
Beer Beer

 

 

 

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QR Code Recipe of the Day Grilled Bacon Jalapeno Wraps

 

Ingredients

  • 6 fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (8 ounce) package cream cheese
  • 12 slices bacon

Directions

  1. Preheat an outdoor grill for high heat.
  2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
  3. Place on the grill, and cook until bacon is crispy.

Nutritional Information

Amount Per Serving  Calories: 391 | Total Fat: 38.3g | Cholesterol: 79mg

What to Drink?
Wine Riesling
Cocktail Salty Dog
Beer Beer
Chilled Non-Alcoholic Boston Iced Tea

 

 

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Mobile Web And The Role That Gaming Plays [Infographic]

 

 

The growth of technology has really been decelerate due to the growth of mobile devices. Mobile web, marketing and now gaming is on the rise.  Take a look at the infographic below to see just how much this industry has grown.


Little Games Big Business
Created by: BusinessDegree.net

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