What’s are Cheese Bombers?
Cheese Bombers are the BOMB! No pun intended. The only thing that would make these better is Jalapeno Peppers. It would take Poppers to whole new level. I found a Photo of these on a page I “liked” on facebook, called Food Porn. They only publish food pics that make you drool. And when I saw a picture of these, I just had to try it. The recipe is quite simple and I think you’re going to love it just as much as I do.
Cheese Bombers Ingredients:
- Grands flaky Biscuits cut into fours
- Mozzarella Cheese Squares 3/4 to 1 inch thick
- Bacon slices cut in half
- Oil for Frying
Grilled Cheese and a what?
I said, a Grilled Cheese sandwich with an Egg in the Basket. It’s not that complicated is it? It’s two of my favorite comfort foods molded into one delicious sandwich, and it’s got Brunch written all over it! I suppose there are probably recipes for each of these all over the web these days because they’re both really popular items and they’re both very easy to prepare, but can you do both at the same time in the same recipe? You’ll be able to after you watch this little step by step tutorial, I promise you. Especially once you realize that this Brunch sandwich is smothered with a sausage country gravy!
Grilled Cheese with an Egg in a Basket Ingredients:
2 pieces of Bread
2 tbsp Butter
1/4 cup Cheddar Cheese
Butter only one peice of bread. Cookie cut the other for the egg in a basket. Melt 1 tbsp of butter in a hot pan over medium and place the cookie cut slice in the pan, then crack one egg in the middle and add salt and pepper. After one minute, flip the bread over to the other side, using a spatula, and cover the top with cheese immediately. Then place the other piece of bread on top and wait 1 minute to flip the whole sandwich over, to cook the other side. Once you’ve flipped the Grilled Cheese Sandwich over, the Egg in a Basket side will be facing up. Cook for another minute then plate. I like to serve my Grilled Cheese with an Egg in a Basket, with sausage or country gravy!
The Best Coconut Shrimp
This Coconut Shrimp recipe is based on the basic Aussie recipe you can find on the menu at just about any Outback Steak and Grill Restaurant. I wouldn’t dare say that it is their exact recipe but I would definitely argue that it is just as good, if not better because the similarities are uncanny. And if you’re a fan of the way they cook their prawns, then this is the recipe for you because these are the best.
Outback Coconut Shrimp
Most Restaurants butterfly their shrimp and fry them in fresh leafed coconut, and so do I but I don’t use Panko. I’m not saying that they do but some recipes call for it and I find that it isn’t necessary if you take different steps. For example, I dip my shrimp in Tempura instead of an egg wash and I make the batter a little bit thicker than usual to assure the coconut stays on the shrimp. If you do this, instead of dipping the shrimp in egg-wash, you’ll have an easier time frying your Coconut Shrimp and they’ll turn out crispier. That is, if you follow my Tempura recipe.
Coconut Shrimp Ingredients:
1 lbs Shrimp
1 cup Tempura Batter
1 cup Shredded Coconut
Oil for frying
Butterfly the Shrimp by cutting a small incision down the back of the spine 3/4 of the way through. Dip the Shrimp in the Tempura Batter then roll in the Shredded Coconut. Pan Fry on medium heat with only 1/8 inch of oil in the bottom of the pan for 1 to 2 minutes per side. Remove the Coconut Shrimp and place on paper towels that can absorb the frying oil, then serve.