Bacon Wrapped Tater Tots

Goulash

Savor the delightful crunch of our Broasted Chicken Dinner, featuring juicy, marinated chicken expertly cooked under pressure for a perfectly crispy exterior and tender, flavorful meat inside. Served with a side of fluffy mashed potatoes, rich gravy, and seasonal vegetables, this hearty meal will satisfy your cravings and leave you wanting more. Experience comfort food at its finest!

Broasted Chicken Dinner

Roast Beef on Grilled Texas Toast

Grilled Liver and Onions

Preheat Oven

Place the tater tots on a baking sheet lined with parchment paper.

Prepare Tater Tots

Take one slice of bacon and cut it in half. Wrap each half around a tater tot and secure it with a toothpick. Repeat until all tater tots are wrapped.

Wrap with Bacon

Arrange the bacon-wrapped tater tots back on the baking sheet, ensuring they are spaced out for even cooking.

Arrange on Baking Sheet

Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the tater tots are golden brown.

Bake

Remove from the oven, let cool slightly, and serve hot with ranch dressing for dipping.

Serve

Tater Tots

Bacon

Ranch Dressing

In a large pot over medium heat, add the ground beef and cook until browned. Drain excess fat.

Brown the Meat

Add the chopped onion, green bell pepper, and minced garlic to the pot. Sauté until the vegetables are tender.

Sauté Vegetables

Stir in the tomato sauce, diced tomatoes, beef broth, elbow macaroni, paprika, salt, and black pepper.

Combine Ingredients

Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, or until the macaroni is cooked.

Simmer

Stir in the corn and cook for an additional 5 minutes until heated through.

Add Corn

Ground beef

Onion, chopped

Green bell pepper, chopped

Garlic, minced

Tomato sauce

Diced tomatoes

Beef broth

Elbow macaroni

Paprika

Salt

Black pepper

Corn, canned or frozen

Dinner rolls

In a large bowl, combine the buttermilk, salt, and a pinch of black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.

Marinating the Chicken

In another bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, and remaining black pepper. This will be the coating for the chicken.

Preparing the Coating

Remove the chicken from the marinade and let the excess buttermilk drip off. Dredge each piece in the flour mixture until well coated. Shake off any excess flour.

Coating the Chicken

In a large pot or deep fryer, heat the oil to 350°F (175°C). Carefully add the chicken pieces in batches, being sure not to overcrowd the pot. Fry for about 12-15 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Frying the Chicken

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot with your choice of sides.

Draining and Serving

Whole chicken, cut into pieces

Buttermilk

All-purpose flour

Cornstarch

Garlic powder

Onion powder

Oil for frying

Preheat your oven to 350°F (175°C). Rub the beef roast with olive oil, garlic powder, onion powder, salt, and black pepper. Place the roast in a roasting pan.

Prepare the Beef

Roast the beef in the preheated oven for about 1.5 to 2 hours or until it reaches your desired doneness. Let it rest for 15 minutes before slicing.

Roast the Beef

While the beef is roasting, heat a skillet over medium heat. Melt butter and grill the Texas toast on both sides until golden brown.

Prepare the Texas Toast

If not already prepared, make your mashed potatoes according to your favorite recipe. Keep warm.

Prepare the Mashed Potatoes

On each slice of grilled Texas toast, place a generous portion of mashed potatoes, followed by slices of roasted beef. Garnish with chives if desired.

Assemble the Dish

Beef roast

Olive oil

Texas toast

Butter

Mashed potatoes

Chives (optional)

Thinly slice the onions and set aside. Rinse the beef liver under cold water and pat dry with paper towels. Cut the liver into 1-inch strips.

Prepare the Ingredients

In a bowl, combine the beef liver strips with salt, black pepper, and garlic powder. Mix well to ensure the liver is evenly coated.

Season the Liver

In a large skillet, heat olive oil over medium heat. Add the sliced onions and sauté until they are golden brown and caramelized, about 8-10 minutes. Remove the onions from the skillet and set aside.

Cook the Onions

In the same skillet, increase the heat to medium-high. Add the seasoned beef liver strips and cook for about 3-4 minutes on each side, or until they are browned and cooked through. Do not overcook to avoid toughness.

Grill the Liver

Return the caramelized onions to the skillet with the liver and stir to combine. Serve the grilled liver and onions hot with rolls on the side.

Bacon Wrapped Tater Tots

Goulash

Broasted Chicken Dinner

Roast Beef On Grilled Texas Toast

Grilled Liver And Onions