Armadillo Eggs


1 lb chicken tenders or boneless skinless chicken thighs or breast

8 -12 lg jalapeños, washed cut in half and seeded

12 bacon strips OR breakfast sausage OR hamburger meat

1 pkg McCormick Grilling Mates Mesquite marinade

cheese optional


Mix up the marinade in a large zip lock bag

Wash chicken and cut into 1″ pieces

Place chicken pieces in marinade overnight or at least 2 hours before making these eggs

Take a piece of chicken/cheese and place in a 1/2 jalapeño piece then wrap it with bacon or sausage or hamburger meat

Use toothpicks to secure the bacon, if that’s the meat you choose, on the chicken. 
Cover with plastic wrap and refrigerate until you’re ready to cook them. 

Slowly grill until bacon is crispy. OR sausage or hamburger meat is cooked through.

**NOTE** If you grill too fast the Meat will burn before the chicken cooks. Chicken MUST be cooked through before eating. OR you could get sick!!!

Ham and Cheese Rollups

Ham and Cheese Rollups


1 can Pillsbury™ refrigerated Classic Pizza Crust

¾ lb deli ham (thinly sliced, but not shaved)

12 slices Swiss cheese (thinly sliced)

Glaze½ cup (8 tablespoons) butter

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon poppy seeds (optional)


Preheat oven to 350*

Coat a 9×13-inch baking dish with cooking spray.

Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle.

Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.

Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a saucepan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!

Makes: 12 rolls.

Tomato Confit

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10 Roma tomatoes, cut in half lengthwise

1/4 cup extra-virgin olive oil 

1 TBSP fresh thyme 

1/2 tsp crushed red pepper flakes 

2 cloves garlic, minced 

Kosher salt and freshly cracked black pepper 

Parmesan, finely grated for topping before serving 


Preheat the oven to 300*

Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.

Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.

Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. 

NOTE *** Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.

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