Homemade White castle

Here in California we can only get White castle in the freezer alse. So after searching the internet and tring a couple different ones this is what I came up with.

Ingredients:
1/2 cup dried onion flakes*
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt*
6 slices cheddar cheese or american cheese slices
12- small party rolls**

*you can use onion soup mix instead
**you can use Hawaiian sweet rolls 

Directions:
Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty.
Sprinkle with seasoned salt. At this point you can use a drinking straw and poke holes throughout the meat. That is what they do with the original white castle sliders.
Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty.
Top with cheddar cheese, return to oven for 2 more minutes.  Remove from oven, let set 5 minutes then cut into patties.
Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom.
 Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 12- 15 sliders depending on how big you cut them.

Lays do us a flavor review

Well folks it is that time again to vote for your favorite new flavor of chip.

And us here on stick it in your face hole are up for the challenge of trying them all for you fine people out there. So we picked up all 4 flavors to taste and see which one we liked best.

Let's start this review with the one we liked the least, and that would be Mango Salsa. Now if it was labeled as just a mango chip it would be amazing but a mango salsa I think not. You can really really taste the mango and that is pretty much it. Like my husband said in his mustard review we aren't big fans of mango so if you are then you might like this chip. Now I am sure we would like this chip if it had more of a salsa taste or if we used it with salsa, but we shouldn't have to dip it to get the flavor it is claiming to have.

Now next in line is Cheddar Bacon Mac and cheese. Don't get me wrong these are good there not great but they are damn good. Its just they are nothing new in our opinion they taste just like you would think, they have a smokey bacon flavor and they are covered in cheese. But they are just kind of basic but still good.

Next up is the Cappuccino flavor. I know what you are thinking "Omg no way so gross!" But I am hear to tell you these bad boys are good if you ask me but if you ask my husband then no no there not. Now I know this sounds weird but they taste how Starbucks smells all coffee like and kind of cinnamon with a hint of sugar, kind of like churros but with a slight salty undertone. I can see myself and maybe some of you out there crumbling some over a bowl of vanilla ice cream and chowing down.

  

Last but certainly not least the Wasabi Ginger. Ah these are just so very very good I couldn't stop eating these while we were testing all the chips. My husband and I can both agree these are by far the best out of the whole bunch. You get this bite from the ginger and then this slight heat from the wasabi that isn't over whelming, unless you eat the whole bag in one setting which in all honestly it totally doable. Don't get me wrong you would feel like crap for eating a whole bag of chips, but omg are they worth it. These are the ones we are voting for a 100%.

So are you guys going to try any of the new flavors? If so which one are you looking forward to trying? If you have tried any of the new flavors then tells us in the comments which one you tried and how you liked it.

But that's all for now I hope you all enjoyed this post and we will talk to you soon.

Foodspin Chicken salad

I love chicken salad my husband not so much he will eat it sometimes but he is not a big fan. I also am very guilty of using either leftover chicken or... gasp canned chicken!

So when my husband came across this article on deadspin.com he showed it to me and I just knew we had to try it.There aren't exact measurements so I just eyeballed most of it and we live in an apartment so grilling wasn't going to work but I did pull out my George Foreman grill and it worked wonderfully.

I started with my boneless skinless chicken thighs and I put them in a ziplock bag then I added the seasonings.

Bag,oil, salt, paprika (smoked or sweet) and cumin. Equal parts of all 3 and enough oil to coat.

Once the grill was heated and the chicken was good and seasoned I placed the chicken on the grill.

It didn't take very long since the GF grill cooks both sides at once. When they were fully cooked we put the chicken in a bowl while we got the rest of the ingredients ready.

 To lighten it up a bit I used low fat mayo and light sour cream. My husband couldn't fine chives so he got dried and I didn't have parsley so I use oregano also dried. We cut everything up and tossed them into the bowl.

We mixed it all together and tasted it and wowza it was so damn good. I am never going back to my old way of chicken salad making.

 I really liked it but my husband thought it needed a little something so we added a dill pickle and a dash or two of chili powder.

 And you know what that was pretty damn good too.

I had some on a toasted everything bagel the next day and after sitting all night the chili powder and pickle were a bit overwhelming, but the bagel kind of evened it out a little.

So over all I 100% love this chicken salad and will making this again. 

1-2 lbs boneless,skinless chicken thighs

A pinch of salt, paprika (smoked or sweet) and cumin

oil

mayo 

sour cream

celery 1 stalk for every pound of chicken

scallions

chives

parsley

While grill is heating season chicken. Cook chicken for about 5 to 10 minutes then let cool. As its cooling chop up your veggies then once the chicken is cooled enough to handle chop that up too. Toss everything into a blow and add mayo and scour cream mix up and then pop a lid or foil over the top and let is set for 30 minutes or overnight. Serve on bread ,in a lettuce wrap or dig in with crackers its up to you.

I hope you all enjoy this post. What is your favorite chicken salad recipe? Let us know in the comments below. 

Buttermilk Doughnuts the easy way

Oh no breakfast emergency!!! The munchkins wanted doughnuts and we didn't have any.

Opening the refrigerator what do I see? Not much but there is a can of buttermilk biscuits. So borrowing a page from my mom, and grandma's book of tricks, I decided I was going to make donuts the easy way.

I grabbed the can, my powered sugar, vanilla, oil and some cooking/prep stuff. I poured about an inch or so of oil into my cast iron pan and turned on the heat to medium low, then I popped open the can of biscuits and laid them out on a cutting board. 

To make the holes in the center I pulled out my smallest hole cutter but it wasn't small enough....hmmm what am I going to use? Then it hit me (taking yet another page from mom and grandma) I used the handle of a cooking spoon and then just stretched out the hole. I quickly mixed up some icing with powered sugar,vanilla and milk.

By the time I was done the oil was ready to go. I placed in couple doughnuts at a time so the pan wouldn't get over crowded. After about 2 minutes I flipped them over and cooked for 2 more minutes.

 Once they were done I laied then out on a paper towel to drain off the extra oil (not good eats). After letting them cool a bit I dipped the into the icing and placed them on a plate and covered them in sprinkles.

 And boom just like that breakfast emergency fixed.

1 can of buttermilk biscuits
1 cup powdered sugar
1/2 tsp vanilla
2 tbsp milk
Oil of choice

Heat oil in pan.
Open can of biscuits and lay out then make holes or don't and make jelly filled.
Mix vanilla and milk in the powdered sugar and set aside for dipping. Cook doughnuts for 2 minutes on each side. Let cool and then dip

Serve up to happy hungry munchkins. Enjoy!

Mac and cheese pigs in a blanket

In my house pigs in a blanket are very popular. So I like to jazz them up a bit by finding new ways to make them. Here is one version that my husband came up with.

Ingredients:

Putting all together:

Macaroni and cheese all made you can use homemade if you like.

 Bisquick mixed up and ready to be used. As with the Mac and cheese you can use homemade if you like or canned biscuits.

A ping pong sized ball or dough all flated out and ready for filling.

About a table spoon of mac and cheese

One slice of cheese

Hot dog  on top

All wrapped up and ready to go

The final result

 Mmmm so melty and cheesy good

Mac and cheese pigs in a blanket

6 hot dogs (I use turkey but you can use whatever)
2 1/4 cups Bisquick mix
2/3 cups milk
One box kraft Mac and cheese (homemade works well too)
6 slices of American cheese or cheese of your choice

Make mac and cheese according to box instructions and set aside to cool.

Preheat oven to 450°. Mix Bisquick and milk until a stiff dough forms. Grab a ping pong ball sized ball of dough and flatten it in your hands or on a clean work surface. Then layer mac and cheese, sliced cheese and hotdog wrap the remaining flattened dough around it and seal the edge. Place it on a cookie sheet and repeated until all the hot dogs are rolled up.

Put the pan in the oven and bake for 15 minutes.

Once done serve with dipping sauce of choice and then stick it in your face hole.*

*caution hot inside