Bacon Wrapped Hotdogs

It’s summer!! Well at least in Florida. And summer means drinks and barbecuing and fun outside. 

To kick off summer I made bacon wrapped hotdogs stuffed with cheese. The bacon made a great wrap but requires constant watch on the grill. To round out the meal I made myself a Dirty Shirley Templr. Because hey, sun’s out so the rum’s out. 

Bacon Wrapped Hotdogs stuffed w/cheese

Ingredients:

Package of bacon

Package of hotdogs

String cheese

Directions:

Slice string cheese into strips. Slice a slit into the hotdog. Place cheese into slit. Wrap with bacon. Secure with toothpick.

Heat up grill. Turn heat to lowest setting. Place hotdogs onto the grill. Check on hotdogs every few minutes to prevent burning. Rotate as needed.
And serve with your favorite alcohol! Or any drink of your choice 🙂
Enjoy and happy grilling!

Tater Tot Breakfast Cups

It was a rough day of being sick, and the last thing I wanted to do was cook. This meal is not only easy, but simple enough I could enlist my kids to help. Bacon, eggs, cheese and tater tots; the perfect breakfast for dinner combination!


Tater Tot Breakfast Cups

Ingredients:

36 Frozen tater tots

12 eggs

1 package of bacon

Cheese

Directions:

Preheat oven to 350 degrees. Prepare muffin tin by spraying with non-stick spray. 

Cook bacon in skillet until desired crispness. Chop into small pieces. 

Place 3 tater tots per muffin cup. Crack one egg over each cup. Season with salt and pepper. Top with bacon and cheese. 

Bake for 25 minutes, or until eggs are cooked through. Run a knife around the edges to loosen. Serve warm! Top with salsa or eat on their own. Enjoy!!

Zucchini Corn Chicken Fritters

It takes a little creative thinking to get my kids to eat certain veggies. Zucchini is one of those veggies. So, since I know they love ground chicken patties and corn, I mixed them all together with a little bit of shredded zucchini and they gobbled them up! Best part, they had no idea here was any green veggies in them! 


Zucchini Corn Chicken Fritters

Ingredients:

1 zucchini; shredded and drained of Ezra water

1/2 can of corn; drained

1lb of ground chicken

1 handful of Monterey Jack cheese

1 egg; whisked

1/2 cup of bread crumbs

1 tsp of pepper

1 tsp of garlic powder

1 tsp of dried minced onions

Directions:

Preheat 1 tbsp of oil in a skillet to medium heat. Shred zucchini and press out any excess water. Place into medium bowl. Drain can of corn and add half to the zucchini. Add ground chicken, cheese, egg, bread crumbs and spices. Mix well with hands.

Form into parties and place into the heated oil. Cook for about 3-4 minutes on each side, until chicken is cooked through. Continue with the rest of the chicken mixture. Top with extra cheese. 

Enjoy! 🙂