Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

Bacon Cheeseburger Dip January 10, 2014

1389384272121

We loved the Cheeseburger soup, (and you did too!) so I decided to go one step further and make a dip out of it. I found a recipe on Pinterest and I changed it up a little bit, once again, to make a delicious version we all loved. We couldn’t stop eating it! We were making the dip and Nachos, and we got filled up on the dip before we even got the Nachos in the oven! We think this dip is perfect for Sunday’s watching football and a perfect appetizer for parties!

Bacon Cheeseburger Dip

Ingredients:

1 1/2LB Ground Beef

1 1/2 Onion, Diced

2LB Velveeta Cheese, Cubed

6OZ Cream Cheese

1LB Bacon

1 Can Diced Tomatoes, Drained

1 Can Rotel with Green Chiles, Drained

1/2 Cup Milk

 

Directions:

Cook beef and onions in large pot.

Add velveeta, cream cheese, and milk and cook until cheese is melted.

Add tomatoes and rotel.

Add cooked and chopped bacon.

That’s it! Very simple, quick, and delicious!

Enjoy!

Advertisements
 

How To Properly Roast Garlic November 19, 2013

20131106_173607(1)

It’s really, VERY simple! I’ve seen that a lot of people asking how to roast garlic the correct way and I see that many people, including myself at first, are completely intimidated by it. I’m not sure why, but when you first try roasted garlic I guess it just seems a lot more complicated than it is. I always thought there was some sort of secret technique involved to get the cloves perfectly cooked and tasting perfect. There is absolutely no special or fancy techniques at all.

All you have to do is place however many heads of garlic in an oven safe dish with the tops cut of to a flat surface. I usually cut them just below the point, however my mother cuts them a little lower to ensure easy access to each clove. This is entirely up to you. Next, drizzle oil all over the tops and around in the dish so that it goes down inside and slicks the bottom. I probably use about 1-2 TBSP of oil. Most of the time I use vegetable because that’s what I have closest to the stove, however olive oil works just as well and is better for you. It really doesn’t make a difference. Sprinkle with salt and pepper generously. Add about 1 TBSP of water to the dish for steaming, cover with tinfoil, and bake at 350° for 30 minutes.

20131106_173518

Take them out, check the cloves with a fork or knife to see if they are soft, almost mushy, right into the middle. I usually check the fattest ones and the innermost cloves. They are rarely fully cooked at this point, however it does happen depending on the amount of heads and size of the cloves. If not, you will probably need to add another TBSP or so of water, cover, and return to the oven for another 10-20 minutes.

That’s it! Very easy, very delicious, and very worth it.

 

Italian Garlic Pasta November 18, 2013

20131106_174656

 

 

 

As an Italian, anything with garlic tastes good to me. My family has always made these HUGE fantastic meals full of garlic and tomato sauce and by the end of the 17 delicious courses you feel like you are going to bust. Now, as an adult who married someone that doesn’t really like pasta and doesn’t really care for tomato sauce, I’m wishing it was socially acceptable to force feed my husband. With all these delicious Italian recipes passed down through the years I’ve been itching to make every single thing I can that includes garlic or sauce…Here is something I know everybody will love. It’s got the delicious roasted garlic butter, which is always a hit, and if there’s any question of how to properly roast the garlic, I will link back to my post on how to do it. It’s very easy if you know what you are doing and totally worth it. Most of the ingredients in this are really to your own taste as to how much you add. I never measure, so the ingredients are approximate and you will need to adjust to your liking. I personally like a strong garlic taste and a little less Parmesan, however the original recipe was the opposite.

Italian Garlic Pasta

Ingredients:

1 box Elbow Macaroni

1 1/2 – 2 Sticks Butter

1 TBSP Lemon Juice

1/2 C Parmesan Cheese

Several Cloves of Roasted Garlic, I roasted two heads of garlic and and used 5-10 large cloves to get the taste I wanted. This part is entirely up to you as to how garlicy you want the garlic butter, which will be the base for the dish.

Directions:

Roast garlic.

20131106_173607(1)

Cook macaroni until tender.

Mash garlic cloves and softened butter together in large bowl until mixed well.

20131106_173403(1)

Once butter is to the desired taste, add a small amount of salt and pepper, lemon juice to taste, and pasta. Top with Parmesan and mix well. You may add more or less Parmesan to taste.

That’s it! Enjoy!

 

Bacon Cheeseburger Soup November 7, 2013

image_1(1)

I’ve noticed in the ever popular Cheeseburger Soup recipes that each has some odd ingredients. I don’t recall ever eating a cheeseburger with carrots or celery in it. I am aware of the fact the the potatoes are not in a normal Cheeseburger either, however you do typically have a side of fries…In saying this, I feel that potatoes are not an odd addition to an otherwise delightful bowl of soup. I wouldn’t eat this without potatoes because they definitely make it better. Celery and Carrots, on the other hand, do not sound appetizing to me in this so I removed them and added Bacon. I feel like Bacon is an excellent addition to a cheeseburger. This soup is delicious, at first glance I was a little bit leery of the ingredients, but decided to give it a shot. Since then, I’ve made it four times and I’m delighted to say it’s the best soup, (next to Olive Garden’s Zuppa Tuscana, of course) I have ever had.

Bacon Cheeseburger Soup

Ingredients:

1-2 lbs Ground Beef

1/2-1 lb Bacon

2 Large Onions

4-6 Red Potatoes

64 OZ Chicken broth ( I use one 32 oz box of Swanson chicken broth and then mix one more with Better Than Bouillon)

1 Large pkg Velveeta Cheese

1/4 C Milk

1/4 C Flour

4 TBSP Butter

Approx. 1 TBSP each Onion Powder and Garlic Powder

Red Pepper, Salt and Pepper to taste

20131029_174149

Directions:

Chop onions, break up beef, and chop bacon finely. Cook all together in large pan until beef is browned and bacon is crispy.

Cube potatoes and boil until soft.

20131029_181241

Turn crockpot on high for 4 Hours and add cooked beef, onions and bacon. Add chicken broth, spices, and cubed Velveeta. I usually use a whole package, this is entirely up to you as to how cheesy you like it. I usually start out with half of the package and go from there.

Let heat until potatoes are done and then add potatoes as well. Let Velveeta melt and then add milk. Continue to add Velveeta as desired, Then make a roux in a smaller pot with 1/4 flour and 4 TBSP butter. (To make a roux, melt butter, add flour, boil and stir until thickened.)

20131029_183459

Once the roux is thickened, add to soup and then let soup sit until all cheese is melted. Stir occasionally. I like to serve this soup with some really good bread and garlic butter. I usually get either french baguette or ciabatta bread. Many people add a dollop of sour cream to each bowl. If I have it on hand I do and if not I eat it as is. This is entirely up to you, it’s fantastic either way! Enjoy!

 

Papa’s Famous Chili October 9, 2013

image

When we were little my grandfather watched us a lot while my parents tended to the restaurant. He was always burning memories into our brains. Of the many wonderful memories I keep of him, his Chili is among the favorites. I always requested his ‘special’ Chili when I had friends over and even in the dead of summer. He added rice, which a the time seemed incredibly unusual, and taco seasoning. The flavor was so wonderful and rich and everybody always loved it. Unfortunately, I never did get the exact recipe since I was so young when he passed away, but luckily I remembered his secret ingredient and my grandmother conjured up the rest of the recipe as best as she could remember. I’ve never heard of anybody using taco seasoning in Chili, but man does it add some serious flavor!! Everybody knows Chili is a Fall favorite. As soon as the leaves start to change and the chill of Fall starts to move in, everybody starts craving warmth. It seems like as soon as it cools down Chili starts becoming a popular item at every restaurant and in every home. I thought this was a good recipe to add to my collection since I’ve made 2 batches already since Fall started and now that I am thinking about it I might just have to make another! I hope everybody will enjoy this Chili as much as my family always has, and will continue to.

Papa’s Famous Chili

Ingredients:

3 Cans Hunts Sauce

1 Small Can Hunts Diced Tomatoes

1 Can Red Kidney Beans

2 Cans Black Beans

1-2 LBS Ground Hamburg ( However much you like, I used 1 1/2 lbs for mine)

2 Large Onions Chopped to desired size

Approx. 2 TBS Minced Garlic

1 Package Old El Paso Taco Seasoning

Red Pepper Flakes to desired Heat level

Approx. 1 TBS Each Garlic and Onion Powder

I also added some hot sausage, your preference what other meats and veggies you add.

2 Cups Rice

Directions:

Cook meat, garlic, and onions. Add remaining ingredients to crockpot. Add in small amounts each to be sure it is mixed well and not too much for your crockpot. I think I have a 7 quart, and this recipe was right to the top and difficult to stir well. I left it on medium heat for 4 hours. Season to taste, feel free to add any other seasonings desired throughout cooking. I like to experiment a little with my Chili!

Cook rice on side, add to crockpot before serving or serve separately.

 

 
%d bloggers like this: