All posts by Jen Gregg

Mini Chicken and Waffles

Mini Chicken and Waffles

Ingredients

Frozen popcorn chicken
Frozen mini waffles
Decorative toothpicks

For the sauce:
1/4 cup of syrup
2-3 tbsp. of Beano’s Honey Mustard

Directions

  • Cook the popcorn chicken according to package directions until crispy and warm
  • Toast the mini waffles until golden brown
  • In a small mixing bowl, combine the syrup with Beano’s Honey Mustard and set aside
  • Assemble the mini chicken and waffles by placing a piece of chicken on each mini waffle and then drizzle with the prepared sauce
  • Top with the decorative toothpicks and serve immediately!

Enjoy!

French Dip Sandwich

French Dip Sandwiches

Ingredients

1 lb fresh cut roast beef deli cuts
1 bakery fresh baguette
Johnny’s Au jus liquid
Sliced Swiss or provolone cheese
Beano’s Horseradish Sauce

Directions

  • Make au jus according to package directions and keep warm on low on the stove
  • Set the oven to broil
  • Toast the bread in the oven, sliced and face down, until golden brown
  • Pile on the meat (dunked in the au jus) onto one half of the bread and add the sliced cheese
  • Put the one half of the bread with the toppings under the broiler until the cheese is melted and starts to brown
  • Spread Beano’s Horseradish on the other half of the bread, and place on top of the meat and cheese
  • Serve warm!

Serves with au jus for dipping if desired. Enjoy!

Chicken Enchilada Roll Ups

Chicken Enchilada Roll Ups

Ingredients

1 refrigerated pizza crust, or crescent roll dough
1 cup of shredded chicken
1/2 cup sour cream
1/3 cup Beano’s Roasted Chipotle Sauce
1 cup shredded Mexican cheese
2 green onions, sliced
2 tbsp. fresh cilantro

Directions

  • Preheat oven to 375 degrees F
  • In a medium mixing bowl, add together the shredded chicken, sour cream, Beano’s Roasted Chipotle Sauce, cheese, and green onions until combined
  • Unroll the dough until flat and spread the mixture over it evenly
  • Roll up the dough and slice into discs
  • Place the roll ups onto a parchment paper lined baking sheet and bake for about 15-20 minutes until golden
  • Top with fresh cilantro and serve immediately

Serves with sour cream for dipping if desired. Enjoy!

Bruschetta Chicken Pasta

Ingredients

1 lb. spaghetti pasta
2 chicken breasts
1/2 red onion, minced
2 garlic cloves, minced
4 roma tomatoes, chopped
1/2 freshly grated Parmesan cheese
2 tbsp. fresh basil, chopped
Beano’s Balsamic Sub Dressing

Directions

  • Cook pasta according to package directions, drain, rinse with cold water and set aside
  • Heat up a medium saucepan over medium high heat
  • Season chicken with salt and pepper to your liking
  • Add a drizzle of oil to the pan and cook chicken until browned and cooked through, about 6-7 minutes on each side
  • Remove the chicken from the pan and set aside to rest
  • In the same pan, add the red onion and garlic and cook until soft, about 2 minutes
  • Turn off the heat and then add in the chopped tomatoes, toss lightly, and then add the mixture to the pasta
  • Slice the chicken into strips and place on top of the pasta mixture, then top with basil
  • Finally, drizzle on Beano’s Balsamic sub dressing and serve immediately

Serves 4-6. Enjoy!

Buffalo Mac and Cheese Bites

Buffalo Mac and Cheese Bites

Ingredients
1 lb macaroni
1/2 cup flour
1/4 cup butter
1 ¼ cup milk
2 (8 oz) packages of sharp cheddar cheese
1 8 oz. bottle of Beano’s Buffalo Sauce
2 eggs
1/4 cup of milk (for eggwash)
3 cup seasoned bread crumbs
salt & pepper to taste
vegetable oil (for frying)

Directions

  • Bring a large pot of water to a boil
  • Cook the macaroni according to package directions, or until al dente
  • In a medium saucepan, melt butter and then add the flour to form a roux
  • Add the milk until combined and then bring to a simmer
  • Add the cheese to the sauce until completely melted through then pour in the Beano’s Buffalo sauce
  • Add the cooked pasta to the sauce and place in the fridge for 1 hour to set
  • Form the macaroni into balls and place on a parchment paper lined baking sheet
  • Place into the freezer for 1 hour before frying
  • To make the egg wash, whisk together the eggs and 1/4 cup of milk and set aside
  • Dip the macaroni and cheese balls into the egg wash and then coat in the breadcrumbs
  • Heat oil in a large saucepan until the temperature reaches 320 degrees
  • Fry the mac and cheese balls until golden brown or about 4-5 minutes
  • Drain on a paper towel and serve immediately!

Serve with ranch if desired. Enjoy!

Bang Bang Chicken

Bang Bang Chicken

Ingredients
1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tbsp. Beano’s Sriracha Sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko

For the sauce:
1/4 cup Beano’s Sriracha Sauce
4 tbsp. sweet chili sauce
1 tbsp. mayo

Directions

  • In a small bowl, mix all of the ingredients together for the sauce and set aside
  • Heat the oil in a large skillet over medium high heat for frying
  • In a large bowl, mix together buttermilk, flour, cornstarch, egg, Beano’s Sriracha sauce, and salt and pepper to taste
  • One by one, dredge the chicken into the batter and then coat in the breadcrumbs
  • Working in batches, fry the chicken in the oil until golden brown and cooked through, about 3-4 minutes
  • Set chicken aside on a paper towel to cool and drain the excess oil
  • Drizzle with the sauce and serve immediately!

Serves 4. Enjoy!

Blackened Mahi-Mahi Fish Tacos

Blackened Mahi-Mahi Fish Tacos

Ingredients
15 oz. of Mahi-Mahi filets
2 tbsp. butter
2 tbsp. oil
1 cup of slaw
1 tomato, chopped
6 small flour or corn tortillas
Beano’s Peach Habanero Sauce
1 lime

For the spices:
1 tsp. cayenne pepper
1 tbsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste

Directions

  • Mix all of the spices together in a small bowl and sprinkle the fish with the mixture until completely coated
  • Heat oil and butter in a large skillet over medium high heat
  • Add the filets to the pan and allow to cook for about 5 minutes on each side, set aside
  • Heat the tortillas in the same skillet until warm, about 30 seconds per side
  • Cut the fish into cubes with a knife or flake with a fork
  • Assemble the tacos by adding a couple pieces of fish to each, then the slaw, chopped tomato, a drizzle of Beano’s Peach Habenero sauce on each, then top with fresh chopped cilantro and a squeeze of lime
  • Serve immediately!

Makes 6 tacos. Enjoy!

Patty Melt

Ingredients

1 1/2 lbs. of ground beef
1 yellow onion, sliced
6-8 slices of white cheddar cheese
6-8 slices of sourdough bread
4 tbsp. butter
Beano’s All American Sandwich Spread

Directions

  • In a medium to large skillet, melt 2 tbsp. of butter over medium high heat
  • Add the onions, and cook until browned, about 15 minutes
  • Form the ground beef into patties and season with salt and pepper to taste
  • Melt the other 2 tbsp. of butter over medium high heat in another skillet and cook the patties until they are completely cooked through
  • Set them aside on a plate, and use the same pan to toast the bread
  • With the bread still in the pan, add a slice of cheese, the patty, the onions, and top with another slice of cheese
  • Flip the sandwich so that both sides are crispy and golden and the cheese melts
  • Remove the top piece of bread to top with Beano’s All American Sauce

Serves about 3-4 people. Enjoy!

Hot Dog with Homemade Pickled Red Onions

Hot Dog with Homemade Pickled Red Onions

Ingredients
8 all beef hot dogs
8 hot dog buns
1 bag of slaw
1 jalapeno, thinly sliced
Beano’s Deli Mustard

For the pickled red onions:
1 red onion
1 tbsp. sugar
1 cup of apple cider vinegar
2 cups of water
salt and pepper to taste

Directions

  • To make the pickled red onions, slice the onion thin and add the apple cider vinegar, water, and salt and pepper to a bowl or mason jar
  • If in a rush, let it sit for about an hour or leave it in the fridge over night
  • Cook hot dog to your liking, either grilled or on the stove
  • Warm the buns on the grill or stove
  • Assemble the hot dogs in this order: cooked hot dog, slaw, pickled red onion, sliced jalapeno, Beano’s Deli Mustard
  • Serve immediately!

Makes 8 hot dogs. Enjoy!