All posts by Jen Gregg

Cream Cheese Chicken Taquitos

Hot Dog with Homemade Pickled Red Onions

Ingredients
Canola or vegetable oil for frying
3 cups of chicken, cooked and shredded
1 1/2 cups of baby spinach, chopped
1 1/2 cups of Mexican cheese blend
1 8 oz. package of cream cheese
1/3 cup of sour cream
1/3 cup of Beano’s Southwest Sauce
12 small corn tortillas

Directions

  • Add oil into a pan until it fills it 1/2 inch high
  • In a large bowl, mix together the shredded chicken, chopped spinach, shredded cheese, cream cheese, sour cream, and Beano’s Southwest sauce
  • Add a few tbsp. worth of filling to the center of the tortillas and roll tightly
  • Place the tortillas into the oil seam side down using tongs
  • Cook until golden brown on each side
  • Repeat until all taquitos are done

Serve warm with salsa or sour cream for dipping. Enjoy!

Spicy Garlic Chicken Wings

Spicy Garlic Chicken Wings

Ingredients
2 lbs chicken wings and drums
1 bottle of Beano’s Chicken Wing Sauce
3 garlic cloves, minced

Directions

  • Preheat oven to 400 degrees F
  • Line a baking sheet with parchment paper
  • Place the wings and drums on the baking sheet and top with salt and pepper to taste
  • Cook until golden and crispy, about 35-40 minutes
  • While the chicken is cooking, prepare the sauce
  • Add the bottle of Beano’s Chicken Wing Sauce to a medium saucepan
  • Add the minced garlic, and salt and pepper to taste
  • Cook the sauce until thick and bubbly
  • Once the wings are done, remove them from the oven and toss with the sauce

Serve immediately. Enjoy!

Horseradish Mashed Potatoes with Caramelized Onions

Horseradish Mashed Potatoes with Caramelized Onions

Ingredients

2 lbs. yukon gold potatoes
1 yellow onion, sliced
3 tbsp. Beano’s Horseradish Sauce
4 tbsp. butter
1/2 cup milk

Directions

  • Start by caramelizing the onions on medium low heat until golden brown, about 20 minutes
  • Bring a large pot of water to a roiling boil
  • While you are waiting for the water to boil, peel the potatoes and cut into quarters
  • Turn the heat down to medium high, and cook the potatoes until tender and starting to break apart, about 20 minutes
  • Drain the potatoes and add them back into the pot to keep them warm
  • Mash the potatoes with a potato masher until smooth, then add the butter and the milk and stir until they are nice and creamy
  • Finally, add the Beano’s Horseradish sauce and caramelized onions and stir until combined

Top with fresh chives as garnish if desired. Enjoy!

Baked Asparagus Fries

Baked Asparagus Fries

Ingredients
1 cup of panko bread crumbs
1/2 cup grated Parmesan cheese
1 lb. asparagus, trimmed
1/2 cup all purpose flour
2 eggs, beaten
Beano’s Wasabi Sandwich Sauce

Directions

  • Preheat oven to 425 degrees F
  • Line a baking sheet with parchment paper
  • In a large bowl, combine the bread crumbs with the Parmesan cheese, and set aside
  • Dredge the asparagus into the flour, then the egg, then the breadcrumb mixture working in batches until all are coated and ready for the oven
  • Arrange the asparagus in a single layer on the baking sheet
  • Sprinkle with salt and pepper to taste
  • Bake the asparagus fries in the oven for about 15-20 minutes until golden brown
  • Serve with Beano’s Wasabi Sauce for dipping

Top with more Parmesan cheese if desired. Enjoy!

Fried Green Tomato BLTs

Baked Asparagus Fries

Ingredients
8 slices thick cut bacon
2 green tomatoes, cut into 1/2 inch slices
2 eggs, beaten
1 cup seasoned panko breadcrumbs
1/4 cup finely grated Parmesan cheese
2 tbsp. flour
salt and pepper to taste
6 pieces of green leaf lettuce
4 slices of your choice of bread, lightly toasted
Beano’s All American Sandwich Spread

Directions

  • Heat a large saucepan over medium heat and add the bacon, fry until crispy and golden brown
  • Set aside on a paper towel to get rid of excess grease
  • In a large bowl, combine the bread crumbs with the Parmesan cheese, and set aside
  • Reserve the bacon grease for frying
  • Dredge the green tomatoes into the flour, then the egg, then the breadcrumb mixture working in batches until all are coated
  • Add the tomatoes to the reserved bacon grease and fry until crispy and golden
  • To assemble the BLTs, spread Beano’s All American Sandwich Spread on the bread and then top with lettuce, fried green tomatoes, bacon, and more lettuce!

Serves about 2. Enjoy!

White Pizza Grilled Cheese

White Pizza Grilled Cheese

Ingredients
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
1 garlic clove, minced
1 tbsp. Beano’s Sandwich Shakers in Roasted Garlic and Parmesan Cheese
your favorite crusty Italian bread

Directions

  • Mix ricotta, mozzarella, Parmesan, garlic, and Beano’s Sandwich Shakers together until combined
  • Heat up a pan and melt a tbsp. of butter
  • Spread the cheese mixture on to one half of the bread and place in pan, then top with other piece of bread
  • Let it cook until the cheese starts to melt and the bread is brown and crispy (about 2 minutes)
  • Flip and wait an additional minute or two until cheese in completely melted

Slice and enjoy!

Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients
1 chicken breast cooked and shredded
1 8 oz. package of cream cheese, softened
1 cup ranch dressing
1 cup Beano’s Buffalo Sandwich Sauce
1 cup shredded cheddar cheese

Toppings:
More shredded cheddar cheese
Sliced green onion (optional)

Directions

  • Preheat oven to 350 degrees
  • Mix cream cheese, ranch dressing, and Beano’s Buffalo sauce together until combined and smooth
  • Add the shredded chicken and cheddar cheese and stir
  • Spread mixture into a baking dish and top with more shredded cheddar cheese
  • Bake for 15-20 minutes until cheese is melted and dip is heated through
  • Top with sliced green onion as garnish

Serve with chips or crackers. Enjoy!

All-American Sliders

All-American Sliders

Ingredients

Burger Patties:
1 lb. ground beef
1 egg
2 dashes of Worcestershire
salt and pepper to taste
slider rolls

Crispy onion strings:
1 yellow onion, sliced very thin
2 cups of buttermilk
2 cups of flour
salt and pepper to taste
1 qt. canola oil

Toppings:
2 slices of pepper jack cheese, cut into quarters
Crispy onion strings
Beano’s All-American Sandwich Spread

Directions

  • Slice onion very thin and place in a baking dish and cover with buttermilk to soak for at least an hour
  • Combine the dry ingredients and set aside
  • Heat oil to 375 degrees with a candy thermometer
  • Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and drop into hot oil
  • Fry for a couple minutes and remove as soon as golden brown
  • Repeat until all onions are fried
  • Mix ground beef, egg, Worcestershire, salt and pepper and form into mini patties (about 1/3 cup each)
  • Melt 1 tablespoon butter over medium to medium-high heat in a saucepan
  • Add four patties at a time and cook for 4 minutes, then flip, and top with cheese pieces
  • Cover and cook for an additional 2-3 minutes
  • Repeat until done
  • Top burgers with All-American Sandwich Sauce and the crispy onion strings

Makes around 6 patties. Enjoy!

Avocado Hummus

Avocado Hummus

Ingredients
1 tub of classic hummus
1 ripe avocado

Toppings:
Beano’s Classical White Pizza Sauce with Sun Dried Tomato

Directions

  • Scoop the hummus into a food processor
  • Cut the ripe avocado in half, remove the pit, and place into food processor with hummus
  • Blend until combined and smooth
  • Transfer the hummus to a serving bowl and top with a drizzle of Beano’s White Pizza Sauce with Sun Dried Tomato

Serve with pita chips. Enjoy!