Red Velvet Creme Brulee

Ingredients:

1 1/2  ounces dark chocolate, finely chopped

3 egg yolks

2 tablespoons sugar, divided, plus more for topping

1/2 cup heavy cream

1/4 cup buttermilk

1/2 vanilla bean, split

2-3 drops red food coloring

Directions:

Preheat oven to 300 degrees F.

Place the chopped chocolate in a small bowl.  Set aside.

In a large bowl, whisk together the egg yolks and 1 tablespoon of sugar.  Set aside.

In a saucepan over medium heat, bring the remaining tablespoon of sugar, heavy cream, buttermilk, and split vanilla bean to a simmer.  Once the mixture starts to get foamy, remove from heat.  Take out the vanilla bean halves and scrape out the seeds, adding the seeds back to the mixture.  Pour the mixture over the chopped chocolate and let sit for one minute.  Gently stir until the chocolate is completely melted.

Slowly pour half of the chocolate mixture into the eggs while whisking.  Continue to whisk, and slowly pour in the remaining chocolate mixture.

Add 2 drops of the red food coloring and whisk.  Add another drop if needed.

Strain the custard into a spouted measuring cup.  Evenly divide the custard between two ramekins.

Place the ramekins into a baking dish.  Pour boiling water into the baking dish until the water comes up to about the custard level.

Bake 25-60 minutes (depending on the size of the ramekin), or until the custard is set (it should still be jiggly in the center).  Remove the baking dish from the oven and let the ramekins cool in the water bath.

Transfer to the refrigerator to chill for at least 4 hours.

Once chilled, sprinkle a generous amount of sugar on the top of each custard.  Using a kitchen torch, caramelize the sugar.  (If you don’t have a kitchen torch, place the ramekins under the broiler until the sugar is caramelized, keeping a close eye on them.)  Let sit about 5 minutes before serving.

Tater Tot Breakfast Bowl

Ingredients:

2 tablespoons butter
8 large eggs
One 16-ounce bag frozen Tater Tots, thawed
1 pound pork sausage
1 pound bacon
One 9-ounce package cheese tortellini
10 ounces sharp Cheddar, grated (about 2 1/2 cups)

Directions:

In a large skillet, melt the butter and scramble the eggs.

In a separate large skillet, cook the Tater Tots according to package directions.

In a third skillet, break up the sausage with a wooden spoon and cook until browned. Remove with a slotted spoon and transfer to a bowl. Cook the bacon in the same skillet until crispy, drain on paper towels, tear into pieces and set aside.

Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese, and serve.

Bacon & Jalapeno Tater Tots with Cheddar Dip

Ingredients:

1 bag of tater tots
1 lb bacon
4-5 jalapenos (depending on how big they are)
tooth pics





 Directions:

Preheat oven to 375 degrees or preheat oil to 375 degrees in a deep fryer or deep skillet with oil.  Slice jalapenos into thin rings.  Slice the pound of bacon slices in half.  Place 1 ring of jalapeno on a tater tot and wrap with a half slice of bacon, secure with a tooth pic and set aside. 

Continue for remaining taters.  Place onto baking sheet lined with foil and bake 20 minutes or until bacon is crisp and brown OR place taters into deep fryer and fry for 3-5 minutes or until brown and crispy.  For both methods drain taters on paper towels to remove excess grease.  Serve with cheddar dip below!

Cheddar Dip


2lb block Velveeta cheese
1 cup cheddar cheese
1 16 oz jar of salsa

Melt cheese with salsa in microwave until melted or place in crock pot on low.  Stir and serve with tots!

8-Layer Dip

Ingredients:

1 can (16 ounces) re-fried beans
2 teaspoons fresh lime juice
Coarse salt and ground pepper
1/2 cup sour cream
1/2 cup grated cheddar (2 ounces)
1 can (4.5 ounces) chopped green chiles
2 plum tomatoes, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
1 cup shredded romaine lettuce
2 scallions, chopped
Tortilla chips, for serving


Directions:

In a medium bowl, combine beans, lime juice, and 2 tablespoons water; season with salt and pepper.

Transfer to a serving dish. Top with sour cream, cheese, chiles, tomatoes, avocado, lettuce, and scallions.

Serve with tortilla chips.