If you’ve ever wished that you could just make a quick batch of hot, succulent, cheesy, chile rellenos that can feed (and impress) a crowd.. minus the giant production and HUGE piles of serving plates,

…then today is your lucky day!

Make a HUGE batch of these grab-n-go rellenos, and call it a day!

What you’ll need:

Anaheim chiles (med/jg.) .. one per popper

Mozzarella cheese sticks.. one per popper

1 cup dry pancake mix .. per 6-8 poppers

approx. 1/2 cup water.. (or whatever you need for a pancake batter consistency, adjust as you mix)

oil for frying

instructions:

Slice a shallow slit into the bottom end of the pepper, and carefully insert one cheese stick…

Combine the pancake mix (with the water)..  then evenly coat each stuffed pepper…

Now fry them up, one at a time in the hot (350 degree) oil, until golden…

Serve them nice and warm…

Grab one (or 4).. and DIG IN! ~Enjoy! 🙂

The post ~Cheesy Fried Chile Relleno Poppers! first appeared on Oh Bite It.

Well, you can take the girl out of the southwest, but you can’t take the southwest out of the girl.  And nothing proves it more than this little recipe right here!  I may not be living in New Mexico at the moment, but NM is still living in me.  And one way I like to keep that alive is with food.  

Spicy, tasty, New Mexican food.  This time, I’ve combined 2 of the most popular NM foods into one beautiful bounty of deliciousness.. I’ve married tacos with tamales in what ended up being the best tasting union of flavors EVER!  If this isn’t an actual thing anywhere.. well, it darn well should be.  I’d buy them in a heartbeat.  

Luckily they’re super easy to whip up, and in a matter of minutes, you too can be wowing your family and friends with this wonderfully morphed mexican meal.

What you’ll need for 6 tamale fried tacos:

Tacos..  YEsss.. I used Taco Bell tacos :: shoot me.

2-8.5 oz. cornbread mix

fresh mozzarella… one slice per taco

oil for frying.. I used veg.

lettuce for garnish

Directions:

in a med. bowl mix up the cornbread batter according to the box instructions…

slice the cheese and add one slice into each taco…

freeze the tacos for at least 1 hour…

Now, generously and evenly coat the frozen tacos with the cornbread batter, making sure to get inside all  of the taco.

Fry them up one at a time, until they’re evenly golden…

Serve them nice and warm…

So they’re super ooey-gooey… top with more cheese if you please..

And then get to it!  ~Enjoy! 🙂

The post ~Tamale Fried Tacos! first appeared on Oh Bite It.

Mooove OVER waffles.. fried chicken has upgraded!

Yep, that’s right… fried chicken has found a new, a softer, a sweeter, a fluffier, place to lay its head wing, and once you try this, there’s no going back to that regular-shmegular dry waffle! 

At first glance, this combo might seem a wee bit extra, BUT.. just give it one bite.. one savory, sweet, tender, crunchy bite~ and you too will be a new fan!

What you’ll need:

Uhhh.. you need fried chicken, and cinnamon rolls! mmhmm.. that’s IT!

Instructions:

Uhhh.. just stick some fresh fried chicken down into a fresh cinnamon roll, and drizzle the whole shebang with some cinnamon roll frosting. 

Serve warm, take a bite, die, go to heaven… repeat! ~Enjoy! 🙂

The post ~Fried Chicken & Cinnamon Rolls! first appeared on Oh Bite It.

Grab some ice friends, this isn’t your average spicy fried chicken.. oh no!

This is a level of spice that took me by surprise, and ended up being a dangerously-delicious dinner that we are all still cooling off from talking about!

If you’re tired of the same old chicken dinner, jazz things up, and try this recipe.

Just be sure to have LOTS of water close by! 

What you’ll need for 6 fried chicken breasts OR 6 fried chicken sandwiches:

3 boneless/skinless chicken breasts, sliced evenly in half, creating 6 breasts.

1/2 cup flour

2 beaten eggs w/ a splash of milk

2 cups crushed Flamin’ Hot Cheetos

6 Burger Buns/ 6 Cheese Slices.. if you want to make sandwiches!

oil for frying.. I used veg.

Directions:

Crush up the Cheetos, until you get approx. 2 cups of crumbs…

In 3 bowls, add the flour, the eggs/milk/, and the Flamin’ Hot Cheetos crumbs.

Lightly dust the chicken evenly with the flour.

Then into the eggs…

And, into the Cheetos crumbs, generously coating them!

In a pan, shallow fry each breast, until they’re evenly golden/red and cooked through.

Now either build your sandwiches, or eat them as is.. but definitely have lots of water handy! ~Enjoy! 🙂

The post ~XXTRA Flamin’ Hot Cheetos Fried Chicken! first appeared on Oh Bite It.

After living in New Mexico most of my life, and in Texas now for about 3 years, I finally made my first batch of Posole. And where there is Posole, there also has to be something sweet to balance it out, well.. not just sweet, but savory/sweet (if that makes sense?lol) Anyway.. these cornbread ‘doughnuts’ are what I decided to make with it, and OMG~ they stole the show.

They’re everything wonderful about cornbread, they’re tender, toasty, and topped with the best, creamiest honey you can imagine. Make LOTS!

What you’ll need:

1 box of cornbread mix. Prepared according to YOUR box instructions, fyi: I replaced the butter with Avocado Oil!

The HONEY CREAM:

4 oz. cream cheese.. room temp

2 tbsp. honey

You can use any oven-safe pan, but i used a doughnut shaped pan just for giggles.

Directions:

Mix up the honey cream, and set aside.

Bake the cornbread according to your box instructions… let them cool.

Now, top them with the honey cream, a sprinkling of brown sugar, and dig in!

*These are perfect with soup, chili, stews.. or as a midnight snack! ~Enjoy!

The post ~Cornbread with Honey Cream! first appeared on Oh Bite It.

Do you like popcorn?  Do you like corn dogs?  Do you like to be SO extra that it literally annoys everyone you’ve ever known, currently know, or will ever know?  If you answered yes to any of those questions, stay right here.. this recipe is for YOU!  😉

Please don’t expect to find any reasonable answer to the obvious question of “why in the world did you do this?”.. because there isn’t one.  I pretty much just liked the play on words.. the amazing mash-up of delicious flavors was purely a bonus…haha.

That’s ok, I’ll take that bonus one crispy, popcorny, corn doggy bite at a time.

All kids and most immature adults will absolutely love these whimsical weenies.  Not only do they scream fun just by looking at them, but the crunch and nutty flavor that the popcorn adds to the corn dog is seriously special.

I’m pretty sure that I’ll be adding popcorn to many more unsuspecting dishes in the very near future.  😉

What you’ll need:

6-8 bun length hot dogs

4-6 cups of popped popcorn..either store bought or freshly popped at home will work

The BATTER:

1-8.5 oz. box of Corn Bread mix.. such as Jiffy  (I show 2 boxes, but only needed one)

1 1/4 cup all-purpose flour

1/4 cup white granulated sugar

1 tbsp. baking powder

dash of salt

1 egg..beaten

1 1/2 cup buttermilk or regular milk

1 tbsp. veg oil

1 tbsp. honey

wooden skewers

oil for frying.. either veg or canola

Directions:

set your popcorn aside..

Now in a large bowl, combine the corn bread mix, sugar, baking powder, and salt….

In a med. bowl combine the milk, egg, and honey… Then pour the wet ingredients into the dry, and combine very well… it should be like a thick pancake batter…

Evenly coat the hot dogs with the batter… BE SURE TO RESERVE THE REMAINING BATTER!

Then coat them with the popcorn.. not all the popcorn will stick, just smush as much as you can on there…

Place them onto a parchment lined sheet pan, and into the freezer for at least one hour…

When your oil is fully heated to 350 degrees, take out the hotdogs from the freezer.. YOU WANT TO KEEP THEM FROZEN UNTIL THE LAST SECOND BEFORE FRYING THEM!

Dip each frozen hot dog into the remaining batter…

And directly into the oil, fry them for a few seconds, until they’re evenly golden on all sides…

Then serve them and watch those faces light up with a mix of curious confusion..lol  ~Enjoy! 🙂

The post ~Popcorn Dogs! first appeared on Oh Bite It.

The Fuego Element Grill

Fuego Element is the brainchild of visionary industrial designer, Robert Brunner, former chief of design at Apple and designer of Beats by Dr. Dre headsets. Just like the aforementioned brands, we see things a little bit differently than the rest. From design to performance the Fuego Element is like no other grill on the market.

The Fuego Professional Grill

The Fuego Professional Grill is based upon the original award winning Fuego Element design with added user friendly features. We started with the base design of the Fuego Element then thought about how to improve your cooking experience. The answers came from vast amounts of customer feedback and market research – the result is our latest model, the Fuego Professional Grill.

• The Fuego Professional F24C launched November 2017. It stemmed from the award-winning grill design by Robert Brunner, former chief designer at Apple (designer of Beats by Dre) of the Fuego Element F21C (launched almost 10 years ago).
• Assembly takes 30 minutes or less with only 20 fasteners
• Ability to heat up to 500°F in just 5 minutes
• It has a dual zone burner that allows for direct/indirect grilling
• Compact 24” x 24” footprint (with the lid closed)
• Ergonomic-friendly hinged lid, strategically placed at a 45-degree angle to avoid reaching over the fire
• Rolls smoothly on four industrial casters (two of them locking)
• Has a hinged door to store the propane tank, and closes shut with a perfect door clasp
• 525 sq. in. of grilling space (including the 110 sq. in. warming rack) — fits 20 1/

Customer Support

We invite you to check out our customer support section at the link below. It offers many helpful guides and videos to walk you through any issues you might be having.

Please reach out to our friendly support staff via email at support@fuegoliving.com or 888.883.8346

Just look at this beauty!

Don’t forget all the accessories!

And Now: FUEGO ‘FIRE’ DOGS!

As you probably know, Fuego means fire… so it’s only right that I create a super hot, super delicious, uhhh..super HOT recipe on this gorgeous FUEGO grill!  

And that’s what I did!

Oh YEAH~ I present to you “FUEGO DOGS”… aka FIRE DOGS!  

YEP, these aren’t your typical grilled hot dogs, oh nooo~ these babies feature fire, fire in the form of spice ..and flame!

I’ve taken a slightly spicy Anaheim Chile and stuffed it with a beautiful blend of beef and HOT chorizo, shredded mexican cheeses, and crushed tortilla chips for substance and flavor. I grilled these babies up FUEGO style, and then snuggled them into a tender, hot sauce coated bun, and topped them with some Mexican Crema, cilantro, and fresh jalapeno slices for even more umm….. FUEGO!  

So basically we have FUEGO ON FUEGO here friends.  Enjoy!  

~Thanks Fuego!

What  you’ll need for 12 FIRE DOGS:

A FUEGO GRILL!  >> found HERE!

12 hot dog buns

12 chile peppers

1 lb. ground beef

8 oz. chorizo

2 cups shredded cheese.. I used a mexican blend

1 cup crushed corn/tortilla chips

2 tbsp. chopped jalapeno, plus one sliced jalapeno for topping.. optional.

1 egg

hot sauce.. your fave

mexican crema .. for garnish

cilantro .. for garnish

Directions:

crush up the chips until they’re finely, and evenly crumbled…

In a large bowl, combine the beef, chorizo, 1 cup of the cheese, egg, chopped jalapeno, and crushed chips… mix until evenly combined…

Now, carefully cut off the stem end of the pepper, and remove the inside seeds etc… fill them up with the meat mixture, making sure to press the meat down into the pepper, so it’s nice and filled…

Grill them up until they’re nice and charred on all sides.. **Side NOTE** If the pepper gets cooked before all the meat, simply place them in a 350 degree oven for approx. 10-12 minutes, OR until the meat is fully cooked thru!

While the peppers are cooking.. brush the inside of the buns with some hot sauce…

Place the buns onto the grill for a few seconds to achieve the beautiful grill marks on the outside of the buns.

Top the warm peppers with the other 1 cup of cheese…

and simply place the stuffed peppers into the buns…

Top them with all the crema, hot sauce, sliced jalapenos, and cilantro that you can handle…

Remember to share…

Annnd, dig in!  ~Enjoy! 🙂

CHECK OUT FUEGO ON SOCIAL AND SHARE THE GRILLIN’ LOVE!

TWITTER  >> FACEBOOK >> INSTAGRAM 

**This was a compensated post, however all opinions are my own

The post ~FUEGO Grills! ..and Fuego (FIRE) Dogs!! first appeared on Oh Bite It.

I know there’s a dedicated Taco day, but in all honesty.. is there ever a bad day for tacos?  No, there isn’t!  

Especially when those tacos are new, exciting, and did I mention.. EASY?!  And by easy, i mean .. all the work in the flavor department has been done for you.  It’s true!  

Thanks to Budweiser’s line of sauces and marinades, including ready-made, zipper-sealed, flavor-locked, marinading bags,.. these extremely succulently flavored chicken tacos are bursting with all things “Buffalo”.  

From their sassy spice to their creamy blue cheese, and cool, crunchy celery, these will make you the MVP of the patio.

Be sure to follow BUDWEISER on social media and share the Bud-love!

WEBSITE: www.budweisersauce.com

FACEBOOK: www.facebook.com/BudweiserUSA

TWITTER: twitter.com/budweiserusa

INSTAGRAM: www.instagram.com/budweiserusa

Check out this incredibly flavored grilled buffalo beer chicken taco recipe that you and your family will LOVE!

What you’ll need for 2 dozen TACOS:

4 cups fully cooked/grilled and marinaded shredded chicken

2 Budweiser Brewmaster’s Premium Marinade // Buffalo Chicken Flavor

1 can of Budweiser BEER (optional of course)

taco shells, either crunchy or soft

1/2 cup finely sliced celery

1 cup shredded lettuce

1/2 cup blue cheese crumbles

blue cheese dressing… for drizzling.

*A grill.. either indoor, or outdoor!

Directions:

Open up the Buffalo Chicken Marinade bags…

Pour 1/2 the beer into each one.. (optional)

Place your chicken evenly into each bag…

Seal up the bags very well, and let them marinade in the fridge for at least 6 hour to overnight…

Grill up the chicken…

until it’s semi-cooked and has those beautiful grill marks…

Now, place the semi-cooked chicken into a baking pan, and pour the marinade from the bags all over it.. **You might not need all the marinade, so just use your judgment. Bake it in a 400 degree oven for approx. 20 minutes, OR until the chicken is fully cooked.. baste every 15 minutes for the ULTIMATE buffalo chicken flavor!

Now shred it!

Mix it all that shredded chicken in with the sauce..

and build your tacos.. don’t be shy, add on the lettuce, celery, blue cheese, and some blue cheese dressing if you’d like, and plate them UP!  A crushed Budweiser beer can as a taco holder is a super fun way to repurpose & reuse!  🙂

Don’t forget a few for YOU!  ~Enjoy!

The post ~Grilled Buffalo BEER Chicken Tacos! first appeared on Oh Bite It.

You’re looking at a dare here friends.. a lost bet, if you will.  Nothing more, and nothing less.. except what started out as something completely shocking and dare I say.. gross, turned out to be oddly, strangely, and SOOO disturbingly tasty.  Oh, I know.. I know how crazy that sounds, and trust me.. it’s even crazier to say, but there’s something about this crazy combo that actually tastes really good.

Now, I’m not suggesting that you actually go out of your way to make this.. all I’m saying is if ever you find yourself trapped in a kitchen with some brown gravy and ice cream, it wouldn’t kill you to give it a try.  No one will ever have to know.  🙂

What you’ll need for 4 crazy cones:

2 cups vanilla ice cream

1.5 cups brown gravy

4 cones

1 cup potato chips.. crushed

2 tbsp. marshmallow cream

Directions:

Pour the gravy into the semi-soft ice cream…

and gently mix it together.. 

keeping it swirled by not over-mixing it…

now, dip the cone rim into the marshmallow cream…

and roll it around in the chip crumbs…

Let it set up for a couple of minutes…

Then fill that cone with the ice cream and… DIG IN!  ~Enjoy! 🙂

The post ~Brown Gravy Ice Cream… with potato chip cone! first appeared on Oh Bite It.

Each year around the holidays, actually, starting the day after Halloween through Jan 1st. lol, I’m faced with the.. what I like to call, ‘hectic & hellish holiday menu-planning fiasco’.  You know.. that period of time in between halloween and New Years when you’re busy with head-counts, and shopping lists, finger foods, and snacky-snacks.. hoping to please approx. 16 people, and at least two blended families via their mouths.  .. did someone say “wine”?  

Anyhoo… I’m always looking to change things up, just enough to keep things interesting… but not so much, that the grandparents start in with their “we never ate this non-traditional shit stuff back in the day” BS.  It’s a fine line I walk I tell you.. but somehow, maaaybe somehow, this little method will be my ticket into more holiday bliss.. and less holiday mess.  

Not only are we making use of the entire pumpkin here.. but we’re also minimizing our dirty dish footprint, by turning the pumpkin into an actual dutch oven.. genius you say?!, to which I answer.. perhaps.  😉 

I stuffed this baby UP!  I’m talking.. potatoes, onions, celery, carrots, … stuffing, and a whole bird, all infusing themselves together, and creating the BEST juices and flavors around!  

The pumpkin gets succulent, scoopable, and tender, along with all the veggies, as it literally steams the bird until it’s bursting with flavor-packed juices.  

~Ditch that old dutch over this year..l and getchurself a pumpkin… trust me!

What you’ll need:

A pumpkin.. large enough to fit your size bird, and fillings of choice.

A bird.. turkey, chicken, cornish hen (what I used) .. etc.

All the usual suspects.. potatoes, zucchini, carrots, celery, onion, stuffing, etc.

1 tbsp. seasoned bullion .. either powder, or stock (TO ADD INTO THE JUICES MID WAY)

Olive oil, salt, pepper, and oregano..  feel free to add bay leaf, or any other spices you like.

Directions;

slice the top off of the pumpkin, and scoop out the seeds.  rub some olive oil along the inside of the pumpkin, and sprinkle it with the salt, pepper, and seasonings.

Now simply fill ‘er up with the veggies… making sure NOT to add the stuffing yet.. that goes in mid-way through the cooking process.

Top it off with your bird…

And place the top of the pumpkin securely on there, trying to eliminate any gaps if possible…

Bake it on a low rack in the oven at 350 degrees for approx. 4-6 hours, or until the poultry is fully cooked through, and the pumpkin is dark, and very tender.  Place some foil over the stem if necessary to prevent it from burning.  

Halfway through the cooking process, sprinkle in the bullion or stock… look at all those natural juices forming in there…YUM!

and pour in the stuffing…

cover it tightly again, and put back into the oven to finish cooking!  Then serve it in the beautifully cooked pumpkin, and scoop out that goodness!  ~Enjoy! 🙂

The post ~Pumpkin Dutch Oven! first appeared on Oh Bite It.