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Dawn's Tasty Tries, North Platte, NE (2026)

04/29/2024

Chicken Cobbler

Ingredients
1/2 cup (1 stick) butter
4 cups rotisserie chicken meat, shredded
1 (15 ounce) bag frozen mixed vegetables (such as corn, peas, carrots and beans)
1 (11.36 ounce) package Cheddar Bay biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix®)
2 cups milk
1 (10.5 ounce) can cream of chicken soup
2 cups chicken stock
2 tablespoons fresh chopped parsley (optional)

Directions
Preheat the oven to 375 degrees F (190 degrees C). Place butter in the bottom of a 9x13 baking dish and place in the oven to melt.

When butter is melted, add chicken in a single layer over the butter. Top evenly with frozen veggies.

Stir together biscuit mix, seasoning packet from the mix, and milk in a bowl until well blended; pour over the chicken and veggies. Spread lightly and evenly over the top of the mixture but do not stir.
Whisk together soup and stock in a second bowl until smooth. Pour over biscuit mix but do not stir.

Bake in the preheated oven uncovered until very golden brown and only very slightly jiggly in the center, about 45 minutes.

Sprinkle parsley over the top if desired and let stand for 10 minutes before serving.

04/29/2024

GAU GEE
INGREDIENTS
½ pound ground pork
½ pound shrimp, peeled and diced
½ of an 8 ounce can (about 8 pieces) water chestnuts, diced
2 stalks green onions, chopped
3 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 teaspoon white pepper
32 square wonton wrappers

INSTRUCTIONS
Make the filling: mix together all the ingredients (except for the wonton wrappers).
Lay a wonton wrapper on a flat plate. Place about 2 teaspoons of filling in the center.
Lightly moisten all four edges and fold the wrapper in half, forming a rectangular pouch. Seal the edges, and make sure to press out any air pockets. Repeat until you've used up all the wonton wrappers and filling.
Deep fry till golden brown. It should take about 2 minutes to fry each side with the oil at 350F. Serve hot!
Eat plain or pair with a dipping sauce. Popular dipping sauce includes soy sauce mixed with hot mustard, duck sauce, or sweet and sour sauce. Enjoy ^_^

04/29/2024

Garlic Parmesan Chicken Skewers

Ingredients
2 lbs. chicken tenders, thighs or breast
2 tbsp olive oil
Garlic Parmesan Butter Sauce
1 stick butter
8-10 cloves garlic, minced
1/2 cup parmesan, grated
1 tbsp hot sauce more if desired
2 teaspoons red pepper flakes
1/3 cup fresh parsley, minced
Chicken Seasonings
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions
Prep and Skewer Chicken
Before you start, make sure to soak your wooden skewers in water for at least 30 minutes.

Start by combining your chicken seasoning mixture in a small bowl and set aside. Prep your chicken by cutting it into 3" pieces. Place them in a large bowl or zip top bag and toss in olive oil and the spices, coating well on all sides.

Pack the chicken onto each skewer, making sure they are tightly packed with no space in between to ensure maximum juiciness. If needed, snip the top few inches of the skewers to fit in the air fryer after the chicken is skewered.

Make the Garlic Parmesan Butter Sauce
Add the butter and garlic in a microwave-safe bowl and heat until partially melted. Add red pepper flakes, hot sauce, parsley, and parmesan. Whisk together until combined. (If sauce separates, add 1-2 tablespoons of softened butter and stir to re-emulsify.)
Scoop out 1/3 of the sauce and use that for basting the par-cooked chicken. Reserve the remaining sauce for basting the cooked chicken so you don't cross contaminate. Be sure to wash your basting brush in between.

Cook The Chicken
Cook 2-3 skewers at a time. Place in an air fryer and cook at 400 degrees for 5 minutes. Remove and flip the skewers, baste with sauce, return to cook an additional 2 minutes at 400 degrees.
Flip them back, baste with more sauce and cook another 5-6 minutes or until the internal temp reaches 165 degrees. Total cooking time of 12-14 minutes. This time will vary based on your air fryer.

Once they are finished cooking, hit them with a final pass of the garlic sauce (the clean reserved sauce) and sprinkle with some extra parmesan and serve.

04/29/2024

Hot Honey Pizza with Pepperoni and Goat Cheese

Ingredients

Pizza

1 pouch (6.5 oz) Betty Crocker™ Pizza Crust Mix
Water as called for on pouch
1/2 cup fire roasted crushed tomatoes (from 14.5-oz can)
1 cup shredded mozzarella cheese (4 oz)
16 slices pepperoni (from 6-oz package)
1 1/2 cups lightly packed baby spinach leaves, coarsely chopped
2 oz crumbled goat cheese (from 4-oz package)

Hot Honey
2 tablespoons honey
2 teaspoons apple cider vinegar
1/4 teaspoon red pepper flakes

Steps
1
Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. Make pizza crust as directed on pouch. Press dough into 12-inch circle on pizza pan, using floured fingers. Press dough from center to edge. Bake 10 minutes.
2
Spread tomatoes evenly over parbaked crust. Sprinkle mozzarella cheese evenly over tomatoes. Top with an even layer of pepperoni slices. Top with spinach and goat cheese.
3
Bake 8 to 10 minutes or until crust is deep golden brown and cheeses are melted.

04/17/2024

Thank you for all the birthday wishes! I appreciate them very much!

04/02/2024

Sheet Pan Chicken Quesadillas

Ingredients

2 Tablespoons salted butter
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
4 cups shredded chicken
15 ounce can black beans, drained and rinsed
10 ounce can Rotel, drained
2 Tablespoons chopped fresh cilantro
3 Tablespoons salted butter
8 (10-inch) burrito sized tortillas
5 cups shredded Colby Jack cheese
your favorite toppings: sour cream, salsa, jalapeños, etc.

Instructions

Preheat the oven to 425°F. Place a large skillet over medium heat then melt 2 Tablespoons salted butter. Add in 1 small onion, thinly sliced and 1 green bell pepper, thinly sliced, stirring occasionally. Cook until softened, 5-8 minutes.

Add 3 cloves garlic, minced, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper Stir to combine and cook for an additional 30 seconds.

Add in 4 cups shredded chicken, 15 ounce can black beans, drained and rinse and 10 ounce can Rotel, drained, mix until combined. Finally, add 2 Tablespoons chopped fresh cilantro and stir until combined then take off the heat.

Melt the remaining 3 Tablespoons salted butter in a small bowl in the microwave and set aside.

Using a 12x17-inch sheet tray or one of a similar size, lay 4 of the 8 (10-inch) burrito sized tortillas at each of the corners with about half of the tortilla overlapping the sides.

Place two more tortillas at the top and bottom of the sheet tray, with half of the tortilla overlapping the sides. Place one more tortilla directly in the center of the sheet tray. There should be no exposed sheet tray at this point.

Add half of the 5 cups shredded Colby Jack cheese, then the chicken mixture, then add the remaining cheese on top. Place the last tortilla directly in the middle of the fillings on top.
Fold all the sides of the overlapping tortillas over the filling. Brush the melted butter all over the outside of the tortilla.

Place another sheet tray on top.

Bake for 20 minutes. Take the sheet tray off and bake for an additional 5 minutes or until golden brown.

Let cool slightly, cut and serve with your favorite toppings: sour cream, salsa, jalapeños, etc.

04/02/2024

Cabbage Free Cambodian Egg Rolls

INGREDIENTS

5 cups warm water
2 -3 lbs. ground pork
1 lb. shrimp
4 medium carrots
1⁄2 medium onion
1 tablespoon black pepper
1 tablespoon sugar
1 teaspoon salt
3 eggs
Egg roll wrap (enough for approx 50 egg rolls)
3 cups vegetable oil

DIRECTIONS
Take egg roll wrappers out of the freezer and let thaw for an hour before starting.
Fill a medium size bowl with luke warm water, place the package of Vermicelli Mung Bean noodles in it to soften.
In another medium size bowl add 2-3 pounds of ground pork, 1 pound of ground shrimp, 4 finely shredded medium size carrots, 1/2 chopped onion, 1 tablespoon of black pepper, 1 teaspoon of salt, 1 heaping Tablespoon of sugar.
Separate the 3 eggs and yolks into a small bowl, and the whites to the meat mixture.
Drain water out of mung bean noodles (they should be pliable) and add to the meat mixture.
Mix ingredients thoroughly. (This is best done by hand like meatloaf.).
Beat the eggs yolks you placed into a small bowl until mixed.
Separate your egg roll wrapper, and place 2-3 tablespoons of filling onto wrapper, follow rolling instructions on package for proper shape.
To seal egg roll at the last fold dip your finger or pastry brush into egg yolk and smear a little on the last fold. Then finish rolling egg roll.
Continue to make all egg rolls before frying.
Heat a small pot with approx. 3 cups of oil. Heat on high until just about smoking, then turn down to medium heat.
Place a few egg rolls in the oil and cook for about 8 minutes and then flip over and cook another 8 minutes. They should be a darker golden brown in color.
Remove from oil and let oil drain on a paper towel.

04/02/2024

Ramen Meat Loaf

Ingredients

Nonstick cooking spray
1 3-ounce package chicken-flavor ramen noodles
1 tablespoon butter
4 teaspoon Asian chili paste (sambal Olek) or Sriracha sauce
1 pound ground beef
½ 3.5-ounce package rice crackers, finely crushed (about 28 crackers)
1 egg, lightly beaten
¼ cup sliced green onions
1 ½ teaspoon grated fresh ginger
¼ cup plus 2 tablespoons hoisin sauce
1 tablespoon rice vinegar
Toasted sesame seeds (optional)

Directions
Preheat oven to 375°F. Line a shallow baking pan with foil; lightly coat with cooking spray.

Cook ramen according to package directions, reserving seasoning packet, drain. Stir in butter, half of the seasoning packet, and 2 teaspoons of the chili paste (discard remaining seasoning or save for another use).

Meanwhile, in a bowl combine beef, rice crackers, the egg, green onions, ginger, and 2 tablespoons of the hoisin sauce. Transfer meat mixture to a large resealable plastic bag; do not seal bag. Pat mixture into a 10x8-inch rectangle. Cut off the top side of bag. Place ramen mixture lengthwise down the center of the rectangle. Using the bag, roll the sides of meat up and over the noodle filling to make a 10-inch-long roll. Transfer roll, seam side down, to the prepared baking pan. Bake 20 minutes.

Meanwhile, in a small saucepan combine the remaining 1/4 cup hoisin sauce, remaining 2 teaspoons chili paste, and the rice vinegar. Cook and stir over medium heat until bubbly. Spoon warm sauce over meatloaf. Bake about 10 minutes more or until done in the thickest portion (160°F). If desired, top meatloaf with toasted sesame seeds and additional sliced green onions.

04/02/2024

Steak Bites and Gnocchi

1 pound beef sirloin steak or beef tenderloin
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds dried packaged gnocchi
2 tablespoons butter
2 cloves garlic crushed
1/4 cup freshly grated parmesan cheese, for serving (optional)

Instructions
Dice steak into bite-sized pieces. Trim off any excess fat or sinew. Place steak bites into a gallon-sized resealable plastic bag or a shallow bowl for marinating.
Add in lemon juice, olive oil, Worcestershire sauce, vinegar, onion powder, garlic powder, salt, and pepper. Toss to coat, cover or seal, and refrigerate. Let marinate for 1 to 8 hours.
Bring a large pot of water to a boil. Heat a large skillet over medium-high heat.
Cook gnocchi in boiling water according to package directions. Drain and set aside.
Meanwhile, use tongs to add half of the steak to the skillet, leaving the marinating liquid behind. Some liquid is okay, but you don't want to steam your steak. Cook, stirring occasionally, until steak bites are seared and browned. Remove from skillet, set aside, and cook the remaining half of the steak being sure not to crowd the meat. Return previously cooked steak to the skillet.
Add butter and crushed garlic to the skillet with the steak. Let garlic toast for 1 minute. Add in gnocchi and sauté 3 to 5 minutes until gnocchi is lightly browned.
Serve hot with grated Parmesan cheese for sprinkling (optional).

Dawn's Tasty Tries

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