Forget traditional hot dogs; give Taco Dogs a try! Imagine a tasty hot dog wrapped in a flour tortilla. With toppings like red onion, avocado, salsa, and refried beans to hold it all together, it’s a tasty fusion of Mexican and American favorites. 

Taco Dogs

Taco Dogs are so much fun to make and eat, and I love serving them on my Big Board. They are so appetizing when stacked up in the middle of the board and surrounded by chips to nibble on, your favorite salsa, and lettuce for people to add to their Taco Dogs if they desire.

The post Taco Dogs appeared first on Reluctant Entertainer.

These bison burgers are a simple, classic American burger made with lean ground bison instead of ground beef. Cooked perfectly either on the stove-top or grill, each pattie is juicy and loaded with flavor. My favorite is when the cheese melts, along with the delicious burger sauce, and then of course the onions. It’s an “out-of-this-world” burger that is always a crowd pleaser when we serve these to guests!

Bison Burgers

This Bison Burger recipe is a standout from Erin Clarke’s new cookbook, Well Plated Every Day. I love Erin’s approach to cooking because her recipes are just a little lighter but still pack that incredible punch, with flavor combinations that make every bite memorable.

As I flipped through the cookbook, I found myself bookmarking almost every page! These are recipes you’ll want to cook again and again, and the best part? Most can be on the table in under an hour, making them as practical as they are delicious. So grab Erin’s new cookbook.

Why I love this recipe

• We love a good burger, even in the wintertime.
• Love this recipe that you can cook on the stovetop (winter) or on the grill (summer). 
• You can replace the bison with lean ground beef if you prefer.
• The mustard sauce is the BEST.

Gather these ingredients

Caramelized onions

• Extra-virgin olive oil
• Red onions – medium – thinly sliced
• Kosher salt

Creamy Dijon Sauce

• Greek yogurt – nonfat – plain
• Dijon mustard

Burgers/patties

• Ground bison – or 90% lean ground beef
• Extra virgin olive oil
• Worcestershire sauce
• Dijon mustard
• Kosher salt
• Ground black pepper
• Sharp white cheddar cheese
• Canola oil – for grilling
• Brioche buns  – whole grain
• Lettuce
• Tomato 

How to make Bison Burgers

Caramelize the onions

1. Heat the olive oil in a large saute pan over medium-high heat. Add the onions and salt. Cook until the onions begin to soften and brown, about 8 minutes.
2. Reduce the heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, 15-20 additional minutes. Remove from heat. 

Make the creamy Dijon sauce

1. Combine (in a small bowl) the yogurt and mustard (add more mustard for a zippier sauce). Set aside.

Cook the burger patties

1. Place the bison meat in a large bowl. Add the olive oil, Worcestershire, mustard, salt, and pepper. With a fork, gently stir to combine, being careful not to compact the meat (handle it as little as possible for the most tender burgers). 
2. Shape the mixture (gently) into 6 equal patties (about 3 ½ inches each). 
3. Season the outsides of the patties with the remaining ½ tsp of salt and brush lightly with canola oil.

Cook the burgers

1. Heat a gas or charcoal grill to medium high heat (375 – 400 degrees F) or cast iron skillet on your stovetop to medium-high heat (be sure the skillet is hot before adding the burgers). 
2. Cook the burgers until slightly charred on the first side, about 4 minutes. 
3. Flip and cook on the other side for 3-4 minutes more, until the internal temperature of the burger reaches 130-135 degrees F (for medium rare). Do not overcook or the burgers will be dry.
4. Melt the cheese on top of the patty during the last minute of cooking.
5. Toast (if desired) the buns on a baking sheet in your oven at 350 degrees F for 5-7 minutes. 
6. Spread the bottom bun generously with the Dijon sauce. Top with lettuce and tomato, the pattie, and then the caramelized onions. Finish with the top bun.
7. Serve and ENJOY every bite!

Tips & substitutions

• Toast the buns – burgers are always better that way.
• Use brioche or a whole grain bun – but of course you can use whatever buns you want, or make the burgers protein style (which means the pattie is between 2 lettuce leaves with no bun).
• If you can’t find bison at the market, use 90% lean ground beef. 
• Optional to use yellow Sharp Cheddar, or Provolone, Havarti or Swiss cheese.
• Make the mustard sauce ahead of time and keep in the fridge.
• Use fresh tomatoes and lettuce for the juiciest burgers! Use what’s in season.
• Make the onions ahead of time, too. We love to doubel and triple the onion recipe, so we always have some in the fridge for burgers and sandwiches.

Serving suggestions

Serve these Bison Burgers with sweet potato chips or fries, and Chocolate Dump Cake.

Storage

Store any leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. 

Check out these other burger recipes while you’re here

• Blackstone Smash Burgers
• Delicious Mint Lamb Burgers with Fig
• Hawaiian Burgers

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Bison Burgers

With bison, caramelized red onions, sharp white cheddar, lettuce, tomatoes and a zesty Dijon sauce, these juicy Bison burgers are the best! Grill or cook on stovetop! From Erin Clarke's Well Plated Everyday Cookbook. Makes 4 large burgers or 6 smaller burgers. OPTIONAL TO USE LEAN GROUND BEEF.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 790kcal

Author Sandy Coughlin

Ingredients

For the caramelized onions

• 1 Tbsp extra-virgin olive oil
• 3 medium red onions thinly sliced
• ¼ tsp kosher salt

For the creamy Dijon Sauce

• ½ cup nonfat plain Greek yogurt
• 1-2 Tbsp Dijon mustard

For the burgers

• 2 pounds ground bison or 90% lean ground beef
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 1 tsp kosher salt divided
• ½ tsp ground black pepper
• 6 slices Sharp white cheddar cheese or 4 if making larger burgers
• Canola oil for grilling
• 6 medium whole grain or brioche buns or 4 if making larger burgers
• Lettuce and tomato

Instructions

• Caramelize the onions: Heat the olive oil in a large saute pan over medium-high heat. Add the onions and salt. Cook until the onions begin to soften and brown, about 8 minutes. Reduce the heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, 15-20 additional minutes. Remove from the heat.
• Make the creamy Dijon sauce: In a small bowl combine the yogurt and mustard (add more mustard for a zippier sauce). Set aside.
• Make the burger patties: Place the bison in a large bowl. Add the olive oil, Worcestershire, mustard, ½ tsp of the salt, and the pepper.
• With a fork, gently stir to combine, being careful not to compact the meat (handle it as little as possible for the most tender burgers). Gently shape the mixture into 6 equal patties (about 3 ½ inches each). Season the outsides with the remaining ½ tsp of salt and brush lightly with canola oil.
• Cook the burgers: Heat a gas or charcoal grill to medium high heat (375-400 degrees) or cast iron skillet on our stovetop to medium-high heat (be sure the skillet is hot before adding the burgers). Cook the burgers until slightly charred on the first side, about 4 minutes. Flip and cook on the other side for 3-4 minutes more, until the internal temperature of the burger reaches 130-135 degrees (for medium rare). Do not overcook or the burgers will be dry.

Assemble the burgers:

• Add the cheese during the last minute of the cooking so the cheese melts.
• If desired, toast the buns on a baking sheet in your oven at 350 degrees for 5-7 minutes.
• To serve, spread the bottom bun generously with the Dijon sauce. Top with lettuce and tomato, the pattie, and then the caramelized onions.
• Finish with the top bun and ENJOY every bite!

Nutrition

Calories: 790kcal | Carbohydrates: 68g | Protein: 25g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 236mg | Sodium: 1660mg | Potassium: 244mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1343IU | Vitamin C: 7mg | Calcium: 345mg | Iron: 2mg

The post Bison Burgers appeared first on Reluctant Entertainer.

I love a good popper recipes! And this recipe is less spicy and more sweet, because these little Roasted Mini Peppers are filled with deliciousness (cheese!) and cooked to perfection. Every time I make these, the entire tray gets completely demolished. You may want to add meat for Mini Taco Stuffed Peppers!

Roasted Mini Peppers

Whether you’re watching the game or just hanging out, this crowd-pleasing stuffed pepper recipe is perfect for snacking. They’re delicious and a bit lighter (than chips), so you can enjoy them without the guilt. We really love to serve these on a board. And did you know that you can roast these in the oven or cook on the grill?

Why I love this recipe

• It’s the perfect game day snack.
• Lighter on the calories than chips – but you can serve them with salsa, etc.
• Always the first to be devoured at every party.

Gather these ingredients

• Mini bell peppers, halved and cleaned
• Boursin cheese
• Lime juice
• Fresh cilantro
• Salsa
• Shredded Mexican blend cheese

How do you make Roasted Mini Peppers

Heat the oven while you’re combining the cheese mixture. I like to use Boursin cheese, as it’s soft, quick, and super flavorful.

1. Preheat oven to 450 degrees.
2. Mix: In a small bowl, mix together the cheese, lime juice, and cilantro with a spoon.
3. Prepare: Place pepper halves on a baking sheet. Fill each half with cheese mixture, then top with a teaspoon of salsa. Sprinkle with cheese.
4. Bake for 15 minutes.
5. Serve warm. Optional to serve with sprinkled green onion or more chopped cilantro!

Tips and substitutions

• No need to pull the food processor out, as you can mix with a spoon.
• Cut the mini peppers in half and stuff them with the cheese mixture.
• Use any flavor of Boursin cheese, but you can also use plain cream cheese.
• Make ahead and then just pop in the oven right before you’re ready to serve.
• Serve them hot – they are the best nice and warm (or hot).
• GRILL: Bonus–you can quickly grill these bites if you already grilling.
• If you have vegan friends coming over, try the vegan cream cheese instead of Boursin cheese.

How do you serve Roasted Mini Peppers?

Serve on our BIG BOARD. We love the 12×36″ size or the 12×24″ size for entertaining. I love these sizes because it fits perfectly on top of our piano when we have a large party. It actually fits through our front door, too, if you are carrying this board to a party. This size is also great for galley kitchens!

Set out on a board or tray and serve as is, or you can always add to a bigger board or platter or tray and serve with chips and dips and salsas.

A recipe alongside chips and salsa makes for a fun party spread! Or, serve these with a big salad and quesadillas for dinner! I’m a big fan of fiesta food, no matter how it’s served.

Storage

Store any leftovers in a covered container in the fridge. Rehead in the air fryer or in the microwave (or oven). Delish!

More popper or mini pepper appetizers you may want to try:

• Prosciutto-Wrapped Mini Peppers
• Mini Bell Pepper Carrots (fun for Easter)
• Cheesy Baked Jalapeno Poppers

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Roasted Mini Peppers

Roasted Mini Peppers recipe comes together in less than 30 minutes, a delicious vegetarian appetizer, stuffed with Boursin cheese.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 168kcal

Author Sandy Coughlin

Ingredients

• 10 mini bell peppers halved and cleaned
• 5 oz. Boursin cheese
• 2 tsp. lime juice
• 1 Tbsp. cilantro finely chopped + more for garnish
• ¼ cup salsa
• ½ cup shredded Mexican blend cheese

Instructions

• Preheat oven to 450 degrees.
• In a small bowl, mix together the cheese, lime juice, and cilantro with a spoon.
• Place pepper halves on a baking sheet. Fill each half with cheese mixture, then top with a teaspoon of salsa. Sprinkle with cheese.
• Bake for 15 minutes.
• Serve warm. Optional to serve with sprinkled green onion or more chopped cilantro!

Notes

Reposted from June 2019.

Nutrition

Calories: 168kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 352mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2375IU | Vitamin C: 73mg | Calcium: 158mg | Iron: 0.4mg

The post Roasted Mini Peppers appeared first on Reluctant Entertainer.

I love to serve a 9×13 pasta dish for a neighborhood potluck! So be ready – everyone loves this rich, hearty Baked Ziti with Sour Cream dish that comes together so quickly. Topped with a golden layer of mozzarella and Parmesan, this easy baked ziti recipe is both indulgent and easy to prepare.

Baked Ziti with Sour Cream

The sour cream adds a nostalgic flavor that reminds us of classic stroganoff, while the fresh basil and Italian seasoning give it a burst of vibrancy. The sour cream and ricotta combined is quite lovely.

This recipe is delicious any time of year and you can easily make it ahead of time and pop it in the oven before company comes over! Serve this dish by itself or with different fall-time sides like crisp arugula salad, brussels sprouts or cheesy green beans. This dish is sure to impress!

Why I love this recipe

• Make ahead (the day before guests arrive) and pop it in the oven shortly before guests arrive.
• Fabulous dish any time of year, for any season or celebration.
• Easy one-pot baked pasta dish!

Gather these ingredients

• Ziti pasta (or you can use penne)
• Olive oil
• Italian sausage
• Marinara sauce
• Sour cream
• Ricotta cheese
• Egg
• Mozzarella cheese – divided
• Parmesan cheese – divided
• Fresh basil – chopped
• Italian seasoning
• Red pepper flakes – crushed – optional
• Kosher salt
• Black pepper

How to make Baked Ziti with Sour Cream

1. Preheat the oven to 375 degrees F. Prepare a 9×13 inch baking dish and grease with cooking spray.
2. Boil a large pot of salted water and cook pasta until al dente (usually 1-2 minutes less than recommended time). Drain well and pour into a large bowl.
3. Drizzle the pasta with a little olive oil and lightly stir to keep the pasta from sticking.
4. Heat the oil over medium heat in a large frying pan. Add the Italian sausage, breaking up the meat with a wooden spoon, and cook until it is no longer pink, about 5-7 minutes. Discard the excess fat and set aside.
5. Mix together the sour cream, ricotta cheese, egg, 1 ½ cups mozzarella cheese, ¼ cup Parmesan cheese, basil, Italian seasoning, and crushed red pepper flakes.
6. Season with salt and pepper to taste. 
7. Add the sour cream mixture to the pasta, scraping the bowl well. Add the marinara sauce, cooked sausage, and gently stir until combined. Stir lightly so the pasta does not break. 
8. Pour the pasta mixture into the prepared pan and top with the remaining 1 ½ cups mozzarella cheese and ¼ cup Parmesan cheese.
9. Bake for 30 minutes or until the cheese is golden brown and the pasta is bubbly. Remove from the oven and allow to sit for 5 minutes.
10. Garnish with fresh basil and serve!

Tips & substitutions

• Swap the ziti pasta for penne or your favorite pasta.
• You can mix in other cheeses.
• Use fresh oregano in place of basil.
• Great dish to serve for fall or winter potluck!
• Make sure and cook the pasta al dente.
• Double up on the sour cream if you don’t have ricotta–we love the stroganoff flavor!

Serving suggestions

Baked Ziti is great by itself, but if you want to serve a full meal here are a few of our favorite side dishes to serve alongside it:

• Roasted Yam Arugula Salad
• Brussels Sprouts with Honey Mustard Glaze
• Cheesy Green Beans
• Meg’s Winter Green Salad Recipe
• Roasted Carrots and Parsnips
• Green Beans with Bacon and Onions
• Kale Salad with Apples and Walnuts

Storage

Store any leftover Ziti in an airtight container in the refrigerator for up to 3 days, the leftovers are delicious!

Check out these other pasta dishes while you’re here

• Shrimp Scampi with Angel Hair Pasta
• Pot Roast Pasta
• Alfredo Pasta with Chicken and Shrimp
• Lemon Chicken Gnocchi

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Baked Ziti with Sour Cream

This Baked Ziti dish is a hearty, comforting pasta recipe with ziti, sausage, and creamy ricotta with sour cream; the ultimate pasta dinner! Make in a 9×13 baking pan.

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10

Calories 545kcal

Author Sandy Coughlin

Ingredients

• 16 oz ziti pasta or you can use penne
• 1 tablespoon olive oil plus more for drizzling over pasta
• 1 lb Italian sausage
• 32 oz marinara sauce
• 8 oz sour cream
• 8 oz ricotta cheese
• 1 large egg
• 2 ½ cups mozzarella cheese divided
• ½ cups shredded Parmesan cheese divided
• 2 tablespoons chopped fresh basil plus more for garnish
• 2 teaspoons Italian seasoning
• Dash of crushed red pepper flakes optional
• Kosher salt and black pepper to taste

Instructions

• Preheat the oven to 375°F. Prepare a 9×13-baking dish with cooking spray.
• Bring a large pot of salted water to a boil and cook pasta until al dente (usually 1-2 minutes less than recommended time). Drain well and pour into a large bowl. Drizzle the pasta with a little olive oil and lightly stir to keep the pasta from sticking.
• Heat the oil over medium heat in a large frying pan. Add the Italian sausage, breaking up the meat with a wooden spoon, and cook until it is no longer pink, about 5 to 7 minutes. Discard the excess fat and set aside.
• Mix together the sour cream, ricotta cheese, egg, 1 ½ cups mozzarella cheese, ¼ cup Parmesan cheese, basil, Italian seasoning, and crushed red pepper flakes. Season with salt and pepper to taste.
• Add the sour cream mixture to the pasta, scraping the bowl well. Add the marinara sauce, cooked sausage, and gently stir until combined. Stir lightly so the pasta does not break.
• Pour the pasta mixture into the prepared pan and top with the remaining 1 ½ cups mozzarella cheese and ¼ cup Parmesan cheese.
• Bake for 30 minutes or until the cheese is golden brown and the pasta is bubbly. Remove from the oven and allow to sit for 5 minutes.
• Next, garnish with fresh basil and serve!

Nutrition

Calories: 545kcal | Carbohydrates: 42g | Protein: 25g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 102mg | Sodium: 1072mg | Potassium: 581mg | Fiber: 3g | Sugar: 6g | Vitamin A: 922IU | Vitamin C: 8mg | Calcium: 296mg | Iron: 2mg

The post Baked Ziti with Sour Cream appeared first on Reluctant Entertainer.

Fall happiness for me is not really about my home decor, but about creating special memories with food with new and old friends. I love to get a pot of tomato soup simmering on the stove, and then taking sour dough bread to make the cheesiest, most delicious grilled cheese sandwiches. If you want a shortcut, you can also make our grilled cheese sliders.

Grilled Cheese and Tomato Soup

Every hosting moment is so unique. But honestly, I still get a little nervous, even when serving a simple meal, like a tomato soup and grilled cheese tray.

Why I love this recipe

• I love to serve food on a board or a try, because it’s casual and easy.
• Everyone loves grilled cheese! You can make them in so many ways (with varieties of cheese and bread).
• Tomato soup is a natural to pair with the sandwiches for dipping! Oh, so good!

Gather these ingredients

This lunch board/tray is super easy. Gather a few simple ingredients:

• Your favorite tomato soup recipe [try my Best Orange Basil Tomato Soup]
• Favorite bread
• The best cheese you can find for a grilled cheese
• Butter
• Apples
• Potato chips

How do you make Tomato Soup and Grilled Cheese?

1. Prepare your soup according to directions.
2. For the grilled cheeses, broil cheese onto the toasted slices for about 3 minutes under a low setting. Press slices together to make 8-10 sandwiches.
3. Prepare board by placing soup in the center and spread sandwiches, apples, and chips around. Serve hot and enjoy!

What cheese is best for grilled cheese sandwich?

• Sharp cheddar cheese
• Colby
• Provolone
• Monterey Jack

You can also make a Cobb Grilled Cheese or Grilled Cheese Hot Dogs!

What is good with grilled cheese?

Tomato soup. This is a classic grilled cheese side, and for good reason! …
Salad. A good grilled cheese needs a salad of fresh lettuce with nuts, pear or apple, and a goat or blue cheese.
Fries. Sweet potato fries are our favorite.
Cookies. Try my Gluten-Free Pumpkin Peanut Butter Cookies.

Planning ahead to make a lunch tray

Follow these steps and try something new.

1. Decide who you want to invite. Decide who needs to meet who, and put a small group of friends together.
2. Invite and get a date on the calendar.
3. Make the soup ahead. Soup tastes better the next day or two anyway!
4. The day of, heat up the soup, make the grilled cheese.
5. On a tray, arrange the grilled cheese, chips, and apples around the soup in the center.
6. Open your door, serve soup and sandwiches, forget about “perfect” and give freely.
7. Give it all away, because you’ve got nothing to lose.

More grilled cheese ideas while you are here

• EPIC Kid-Friendly Grilled Cheese Charcuterie Board
• Blackstone Grilled Cheese
• Grilled Cheese Flatbread Sandwich
• Sweet Potato Soup and Grilled Cheese

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Grilled Cheese Tomato Soup

Set out a Grilled Cheese and Tomato Soup board or tray. We love it served with our favorite chips and crisp red and green apple slices! Make my Orange Basil Tomato Soup Recipe!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 480kcal

Author Sandy Coughlin

Ingredients

Soup

• 32 oz Tomato Soup Make our Orange Basil Tomato Soup recipe.

Sandwiches

• 16-20 slices bread toasted
• 16-20 slices sharp cheddar cheese
• butter

Extras

• 2 Apples sliced
• Potato chips

Instructions

• Prepare your soup according to directions.
• For the grilled cheeses, broil cheese onto the toasted slices for about 3 minutes under a low setting. Press slices together to make 8-10 sandwiches.
• Prepare board by placing soup in the center and spread sandwiches, apples, and chips around. Serve hot and enjoy!

Notes

Reposted from October 2019.

Nutrition

Calories: 480kcal | Carbohydrates: 52g | Protein: 21g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 56mg | Sodium: 1059mg | Potassium: 808mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1031IU | Vitamin C: 17mg | Calcium: 483mg | Iron: 3mg

The post Grilled Cheese and Tomato Soup appeared first on Reluctant Entertainer.

Is there anything more comforting than a snack made with fresh, white bread? I love this recipe today, because it’s so fun for kids to eat, and also to make. These little Sushi Sandwiches are fun little bites of ham and cheese, rolled up with a little crunch. Made without traditional rice, they are rolled bread and super easy for kids to make their own.

Sushi Sandwiches are Easy!

Surprise your kids at lunchtime, at home or in a school lunch, with meat and veggie sandwich sushi. It’s a simple way to change up traditional sushi (usually with fish), with ham and turkey deli meat.

At times it’s hard to come up with fun, new ideas for school lunches. These Sandwich Sushi Rolls strike the right balance between nutritious and fun. Instead of rice, which is not quite as esy to make, they are made with bread. I’ve included twp different types of meat (ham and turkey) but feel free to get creative with your own fillings. Whether you’re entertaining kids, or you are setting out a platter for adults (game day!), everyone loves these little sandwich rolls.

Especially dipped in Ranch dressing, and served with potato chips!

Why I love this recipe

• These sushi sandwich bites are so fast and easy to make.
• You can mix it up and use different lunch meat, veggies, etc.
• Kids love these for parties or snacks!

Gather these ingredients:

• Whipped cream cheese
• Sharp cheddar cheese slices
• Cucumbers
• Sliced deli turkey
• Sliced deli ham
• Mustard
• Sandwich bread (soft)
• Ranch dressing for dipping
• Potato chips for serving

How do you make sushi sandwiches?

1. Slice the cheddar cheese and cucumber into long thin pieces.
2. Cut the crusts off the bread.
3. Spread the cream cheese on each slice of bread. Lay down the deli meat, cheese slice, cucumbers, mustard. Roll the “sushi” pushing down after you roll (to slightly seal).
4. Slice: Next, slice the roll in half or thirds, to make the bite size sushi. Slicing with a knife helps make the roll stick.
5. Serve: Place the rounds on a plate like real sushi with a small bowl of Ranch dressing for dipping! Easy to make ahead for a kid party! Serve wiht potato chips.

Tips and substitutions:

• Use soft bread for easing rolling.
• Instead of ham or turkey, try peanut butter and jelly.
• Sneak in veggies (for kids who aren’t fans of vegetables), like carrots, cucumber, spinach leaves, and more.
• Serve on a big board, like we did our Frog Sandwich Board.

How do you serve sushi sandwiches?

• Set them out on a big board for a party or gathering.
• Serve them in a bento box (like sushi) with chopsticks – fun!
• Make for snacks, lunches, parties, or appetizer bites.

Check out these awesome sandwich recipes while you’re here

• Christmas Sandwiches
• BLT Focaccia Sandwiches
• Dad’s Denver Sandwiches
• Best Tuna Sandwich Board

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Sushi Sandwiches are Easy!

Sushi Sandwiches are easy, made from soft bread, cream cheese, and packed with vegetables and protein. They are rolled into the perfect bite.

Course Snack

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10

Calories 107kcal

Author Sandy Coughlin

Ingredients

• 1 8 oz Whipped Cream Cheese softened or at room temp
• 8 oz 8 oz Sharp cheddar cheese slices, cut into strips
• 1-2 large cucumbers, cut in long thin strips
• 8 oz 8 oz sliced deli turkey
• 8 oz 8 oz sliced deli ham optional
• Mustard, optional
• 1-2 loaves 1-2 loaves sandwich bread (soft)
• 1 cup Ranch dressing for dipping
• Potato chips for serving

Instructions

• Slice the cheddar cheese and cucumber into long thin pieces.
• Cut the crusts off the bread.
• Roll the cheese, cucumbers, cream cheese and turkey and ham up in a piece of white bread. I also added mustard to some.
• Slice the roll in half. Slicing with a knife helps make the roll stick.
• Serve on a plate like real sushi for the best snack bites!

Notes

Reposted from August 2010, revised from Amy, Living Locourto.

Nutrition

Calories: 107kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 218mg | Potassium: 54mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.1mg

The post Sushi Sandwiches are Easy! appeared first on Reluctant Entertainer.

I love a good French Toast for a weekend breakfast. And when I think of the fall season, I start getting excited for the holidays! A breakfast or brunch board is a fun way to bring people together in the warmth of your home. Probably the favorite day of the week for a breakfast board is a Sunday!

Fall French Toast Breakfast Board

Here’s a Fall French Toast Board made with Challah French Toast (sooooo good)! People all around us are craving fellowship and breakfast boards are a great way to bring people together in a casual setting. There’s really nothing fancy about serving food this way. In fact, I believe it’s more functional than a traditional sit-down meal. It’s functional because it creates a certain hygge, a warm feeling (all the food in one place), a cozy atmosphere.

Why I love this recipe

• Initially you put some time into planning and creating the board, but then once you set it out with the hot food – EVERYONE DIGS IN.
• It’s great for Sunday Brunch.
• You can make the French toast ahead, and then warm in the oven (or even the air fryer).
• Serve it on a big board, depending on the size of your group.

The post Fall French Toast Breakfast Board appeared first on Reluctant Entertainer.

I love a good, juicy Soppy Joe, especially with an Asian flare. These delightful Thai Sloppy Joes are on the smaller side (served on ciabatta rolls) with a spoonful of summer slaw! So very tasty, and even more delicious when served with this Mango Cucumber Summer Slaw! Yes, please—perfect for summer!

Thai Sloppy Joes

This time we put a twist the classic “Sloppy Joe” and turned it into the ultimate sumer sandwich. You can even make up the meat and serve it with your favorite chip or cracker! This Thai version, with the best sauce–Thai Red chili paste, peanut butter, fish sauce, and lime–is one we think you will love, too.

Why I love this recipe

• It’s casual and light (lunch or a snack).
• Delicious served with Mango Cucumber Summer Slaw.
• Make ahead for a gathering, and very easy for everyone to assemble!

The post Thai Sloppy Joes appeared first on Reluctant Entertainer.

Serve a taco dinner for your next party or family gathering, or bring to a potluck. This is a great party idea if your folks love tacos, or taco salad, and really fun for a kid birthday party. And if you’re looking for a walking tacos without the bag, we’ve got your covered with our 9×13 casserole. Delish!

Epic Walking Taco Board

I love to serve tacos on a big board! Yes, we have an Epic Walking Taco board for sale, too. How fun is it for everyone to make their own “taco in a bag?” We also think this is a great idea for a family reunion, party, birthday party, potluck, Taco Tuesday, or a weekend TACO NIGHT! Or, check out this Epic Steak Taco Board or my very popular Easy Taco Recipe Dinner Board. We also love fish tacos and Idaho Tacos (a complete different spin on the orginal taco).

Why I love this recipe

• Crowd pleaser – everyone loves this board.
• Everyone makes their own taco salad, according to their tastes (and level of hot sauce).
• You can serve this board with another Chips and Salsa board.
• Makes a great Friday night dinner, and fun for the family.

Looking for new ways to entertain

We love new ways to entertain! I wrote awhile back a great little motto that I’m sharing with you today. “We celebrate the good life.” That just sums it up!

The “big boards” have done just that for people all over the USA, and I’m so happy to be a part of that. Boards are a great way to celebrate, make food pretty, get creative, and just have fun. Guests love walking into a home and seeing a big board creation :)

Gather these ingredients

Just how simple is this recipe? So simple! Gather fresh ingredients from your local Farmer’s market, or Trader Joe’s.

• Olive oil
• Sweet onion
• Ground beef
• Chili powder + cumin + dried oregano + salt + pepper
• Black beans
• Fritos (in small bags)

Taco salad in a bag toppings

• Lettuce, shaved
• Tomatoes
• Sour cream
• Avocado (or guacamole)
• Cheese
• Olives
• Fresh cilantro
• Taco sauce (set out a variety)

What is a walking taco?

“Walking Taco” or “Taco-in-a-Bag” are not really tacos, but are Midwestern names for the Texas dish called “Frito Pie”. We add chips with all the taco toppings for our walking taco. Then place it on the BIG BOARD, and eveyone makes their own. It’s a crunchy taco salad in a small bag.

How do you set up an epic walking taco board?

1. Heat a large saute pan to medium-high, add the olive oil, and saute onions until clear, for 5-6 minutes. Add in the ground meats. Cook until lightly browned. Remove the fat.
2. Add the spices to the cooked meat. Pour in black beans. Heat for about 10 more minutes, and while heating, prepare the board with taco toppings.
3. Leave a large space in the middle of the board for the hot meat. Around the outside of the board, add the Frito bags (make sure the tops are cut open).
4. Arrange the toppings on the board, add the hot meat, and serve!

Tips and substitutions:

• Swap out the ground beef for ground chicken, turkey, or use shredded chicken, rotisserie chicken, or shredded pork.
• Mix and match the chips with different flavors.
• Use fresh chopped lettuce & veggies (for more of a chopped salad).
• We love to buy the corn salsa at Trader Joe’s.
• Add fresh canned salsa, like our Sweet Smokey Zucchini Salsa Recipe.
• To prepare each bag, you can crunch the chips first before opening the bag. Then open with scissors and start adding your toppings.
• You can slit the top of the bag with the scissors or you can do it from the side (a larger opening). Both ways work!
• The Big Board® is available for purchase, made by JK Adams, the premier woodmaking company in Vermont! Order your board today for fun enetertaining! All boards are FOOD SAFE.

So good, and FUN for a children’s party, too! Great for a summer pool party or any kind of potluck.

What are Frito Pies?

Frito Pies are sometimes referred to by the name “walking taco” or “Frito boat,” and can be made in a small, single-serving bag of corn chips, with chili, taco meat, chickpeas, lettuce, tomatoes, olives, and many other varied ingredients, poured over the top.

More taco recipes to try:

• Best Taco Dip Board
• Easy Pork Carnitas
• Mini Chicken Tacos

Print

Epic Walking Taco Board

Made on the 26-inch BIG BOARD.

Course Main Course

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 108kcal

Author Sandy Coughlin

Ingredients

• 1 tablespoon olive oil
• ½ sweet onion chopped
• 1 pound ground beef
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• ½ teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 15 ounce can black beans, drained
• 12 1 ounce bags of Fritos tops of bags cut off

Taco salad toppings:

• Lettuce, tomatoes, sour cream, avocado, cheese, olives, guacamole, salsa, hot sauce

Instructions

• Heat a large saute pan to medium-high, add the olive oil, and saute onions until clear for 5-6 minutes. Add in the ground meats. Cook until lightly browned. Remove the fat.
• Add the spices to the cooked meat. Pour in black beans. Heat for about 10 more minutes, and while heating, prepare the board with taco toppings.
• Leave a large space in the middle of the board for the hot meat. Around the outside of the board, add the Frito bags (make sure the tops are cut open).
• Arrange the toppings on the board, lettuce, tomatoes, sour cream, avocado, cheese, olives, guacamole, salsa, hot sauce, and add the hot meat, and serve!
• Everyone makes their own taco salad in a bag. DELISH!

Notes

Originally posted August 2021.

Nutrition

Calories: 108kcal | Carbohydrates: 2g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 142mg | Potassium: 128mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

The post Epic Walking Taco Board appeared first on Reluctant Entertainer.

I love to serve a big plate of dip with chips at a party! I’m so excited to get to share with you today our Best Taco Dip Recipe, a cream cheese taco dip that is perfect for any party celebration. This is my favorite thing to bring to potluycks and cook-outs and I know you’ll enjoy it as much as I do.

What are some creative ways to serve taco dip?

This fiesta taco dip is so easy to make – you won’t believe it. I love that it’s an “anytime of year” dip, too. Which means it’s great for all seasons. Plus – it’s great to serve it on a big board!

• For winter, think Christmas (red, white, and green chips – see the photos here).
• Spring? Serve this board for March Madness and Cinco de Mayo–perfect.
• Summer – you can add in the blue chips (red, white and blue) for Fourth of July.
• Set this out in the fall for back to school parties, or orange and white chips for Halloween. So many fun options!

Of course we love this dip and chips served on any big board. Crisp shredded lettuce, shredded Mexican cheese and tomatoes always are toppings on my dip, but you can also add green onions and olives, too! Don’t forget the cilantro!

Why I love this dip

You’re in charge of appetizers this year? Here’s a very fun family recipe to make and serve to a large gathering. You can use your own 7 Layer Bean Dip Recipe, or grab the recipe below.

• Everyone loves taco dip.
• The perfect dip for any time of year.
• You can spice it up and down (level of spice) as much as you want.
• Serve it on a big board with other varieties of dips.
• Scoop and enjoy!

What makes this taco dip extra creamy – these ingredients!

• Cream cheese: make sure it’s softened
• Sour cream
• Taco seasoning packet (I only use 1/2, but you can choose the spice level you desire)
• Shredded cheddar cheese (I like Tillamook’s Mexican mix larger shreds)
• Tomatoes
• Shredded lettuce
• Lime: really adds a pop to the flavor!
• Fresh cilantro, chopped
• Hot jalapeños (optional)
• Avocados (optional)
• Pomegrante seeds (a touch for Christmas)

What is taco dip made of?

Taco dip is made with sour cream and cream cheese, with taco seasoning (you can use a storebought packet or make your own taco seasoning), and is topped with all of your favorite taco toppings. It’s sort of like a 7-layer dip – but without so many layers.

If you’re looking for a Vegan recipe, try this Vegan 7-layer dip! 7 Here’s my healthy version (made with heriloom tomatoes). It’s the ultimate combo of refried beans, guacamole, sour cream, cheese, tomatoes green onions, and black olives—all your favorite Mexican flavors!

How do you make this dip?

1. Mix together cream cheese, sour cream, and taco seasoning in a large bowl until light and creamy. I like to use my small KitchenAid or a hand mixer, to make it as creamy as you can get in, with no lumps.
2. Spread the mixture on a large round plate. Top with shredded cheese, tomato, avocado, and pomegrante seeds (if in season), or your favorite toppings. Sprinkle with chopped cilantro.
3. Place the dip in the center of a board. Around the outside of the plate, arrange the shredded lettuce.
4. Serve with tortilla chips on the outside!

Sandy’s tips and substitutions:

• Here’s a tip about this dip. You can make it up the day of the party, but don’t let is sit in the fridge too long; thus it will get watery.
• And always top it right before serving.
• I buy pre-shredded lettuce, but you can finely chop your own lettuce, or use darker greens. Just make sure if you wash it first, it’s completely dry before putting on the board.
• The seasoning packet that you buy in the grocery store has 12 tsp. of the taco seasoning. I like to use 6-8 tsp. We don’t like it to be too salty, so don’t go overboard with the seasoning!
• Halve this recipe for a smaller gathering.

Serve a Taco Dip Board any time of the year!

We love this dip served with tacos, enchiladas, or even for soup night. A fun dessert to serve (easy to make) is our Mexican Vanilla Ice Cream!

More big boards? You can get cheese and charcuterie boards plus fun gift ideas, here.

More dips to try:

• Sandy’s Famous Guacamole Dip
• Balela Dip
• Mexican Cabbage Salsa

Print

Creamy Taco Dip

Our Best Taco Dip Board is a creamy taco dip made with cream cheese, layered with toppings, surrounded by lettuce and festive taco chips!

Course Appetizer

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24

Calories 172kcal

Author Sandy Coughlin

Ingredients

• 16 oz cream cheese softened
• 16 oz container sour cream
• 6-8 tsp. from a taco seasoning packet
• 2 cups shredded cheddar cheese I like Tillamook’s Mexican mix larger shreds
• 1 cup cherry tomatoes halved
• 2 avocado diced (optional)
• Fresh cilantro finely chopped
• Pomegrante seeds
• Shredded lettuce

Instructions

• Mix together cream cheese, sour cream, and taco seasoning in a large bowl until light and creamy. I like to use my small KitchenAid or a hand mixer, to make it as creamy as you can get in, with no lumps.
• Spread the mixture on a large round plate. Top with shredded cheese, tomato, avocado, and pomegrante seeds (if in season), or your favorite toppings. Sprinkle with chopped cilantro.
• Place the dip in the center of a board. Around the outside of the plate, arrange the shredded lettuce.
• Serve with tortilla chips on the outside!

Notes

Tips and substitutions:

• Here’s a tip about this dip. You can make it up the day of the party, but don’t let is sit in the fridge too long; thus it will get watery.
• And always top it right before serving.
• I buy pre-shredded lettuce, but you can finely chop your own lettuce, or use darker greens. Just make sure if you wash it first, it’s completely dry before putting on the board.
• The seasoning packet that you buy in the grocery store has 12 tsp. of the taco seasoning. I like to use 6-8 tsp. We don’t like it to be too salty, so don’t go overboard with the seasoning!
• Halve this recipe for a smaller gathering.

Nutrition

Calories: 172kcal | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 228mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 636IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 0.3mg

The post Creamy Taco Dip appeared first on Reluctant Entertainer.