Honey Mustard Glazed Chicks in a Blanket - Chef in Training
When I was younger, and actually up until about 6 months ago, I HATED bacon. Crazy huh?! Little did I know how much FLAVOR I was missing out on! Fact about my hubby (and most men in general): My husband is an intense meat lover. A couple weeks ago, we went to a restaurant called […]
There is nothing more comforting than a posh hotdog. Except maybe a posh hotdog slathered in a salty, sweet, Autumnal, gooey sauce, served with a cold glass of bubbly. Oh god yes. This really isn’t a recipe, it’s far too easy. It’s just another way to cook sausages and a little cosy dinner inspiration. For …
Mini Beef Wellington Hors D’Oeuvres - Seattle Food Geek
I love the richness and elegance of beef wellington, particularly for fancy winter dinners. Beef wellington, if you haven’t had it before, is a medium rare slab of steak, topped with fois gras and mushrooms, then wrapped in puff pastry and baked. The dish can be an expensive proposition, so I’ve transformed it into economical hors d’oeuvres.
Brown Sugar Smokies Recipe ~ 1 pound bacon, (16 ounce) package little smokie sausages, 1 cup brown sugar. Directions- Preheat oven to 350 degrees F (175 degrees C). Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.