Nick’s Picks: Spicy Chorizo Hash Brown Cups Ingredients 15 oz Frozen Shredded Potatoes 1 Stick of Butter, Melted Salt and Pepper to taste 1 Pound Chorizo Sausage Links 24 Eggs 2 Cups Shredded Pepper Jack Cheese Method- Spray 24 muffin cups with pan spray. In a bowl, combine the potatoes, butter and seasonings. Press into
Nick’s Picks: Sweet Potato Waffle Sandwiches Ingredients This Recipe makes about 1 sandwich, so adjust accordingly! 1 Medium Sweet Potato, Peeled 3 Eggs 1 Tsp Chili Powder 1/2 Tsp Salt 1/2 Tsp Garlic Powder 1/2 Tsp Black Pepper 2 Cups Fresh Baby Spinach Olive Oil Extra Salt and Pepper Swiss Cheese Method- Shred the sweet
Nick’s Picks: Loaded Once Baked Potato Slices Ingredients 2-3 Russet Baking Potatoes Olive Oil 1 Tbsp Garlic Salt 1 Cup Shredded Cheddar Cheese Various Toppings I.E. Crumbled Bacon, Salsa, Sour Cream, Taco Meat Method- Wash and pat dry the potatoes. Cut the ends off and slice about 1/4-inch rounds. (The thinner, the crispier) Brush both
Nick’s Picks: Garlic Parmesan Chicken Wing Dip Ingredients 1 1/2 Pounds Chicken (I used boneless and skinless breasts) 2 8oz Packages Cream Cheese, Softened 1 Cup Parmesan Ranch Dressing 1 Cup Monterey Jack Cheese 1 Cup Parmesan Cheese, divided 1 Tbsp Minced Garlic 1 Tsp Garlic Salt 1/2 Cup Panko Breadcrumbs Method- Boil the chicken
Nick’s Picks: Hawaiian Meatballs Ingredients 2 Pounds Ground Beef 1 Vidalia Onion, Minced, Divided 3 Large Eggs 1 Cup Panko Breadcrumbs 1/2 Tsp Black Pepper 1 Tsp Salt 1 Tbsp Chili Powder 1 Tsp Paprika 1/2 Tsp Cayenne Pepper 2 Bell Peppers, Diced 1 Pineapple, Peeled Cored and Diced (about two cups) 2 Cups Pineapple
Nick’s Picks: Pumpkin Pasta Ingredients 1 Pound Pasta, cooked as per box directions Olive Oil 1 Shallot, Minced 3 Cloves Garlic, Minced 2 Cups Fresh Baby Spinach 1 Cup Sliced Almonds Salt and pepper 1 15 oz can Canned Pumpkin 1 Pint Heavy Cream Method- Heat a little olive oil in a large skillet. Sautee