This is saying something because Auggie is all classic Greek good looks. Thick, arched brows. Black hair. Intense eyes. Hooded brow. Strong nose. And utterly perfect lips.
Looking at them, only I could think what I am thinking.
I did good with these boys.
I really did.
Recipes from the Kitchen of Danny Magnusson
Mag’s Appetizers
Cheesy Bacon Knots
1 package pizza dough
1/2 cup grated Parmesan cheese
1 teaspoon basil
1 teaspoon oregano
12 strips bacon
4 tablespoons butter, melted
1 teaspoon minced garlic
1 tablespoon chopped parsley
1 cup Boone’s Garden Marinara (Click here for recipe.)
Preheat oven to 425 degrees. Roll out pizza dough and cut into 12 even 1-inch slices. Sprinkle with Parmesan, basil and oregano to cover. Place a strip of bacon over each dough strip. Tie together to make a knot. Place the knots on a wire rack over a cookie sheet. Bake for 18-20 minutes or until bread is golden brown and bacon is crispy. In a small bowl, mix together the butter, garlic and parsley. Brush the knots with garlic butter and serve with Garden Marinara.
KA Note: I had these in Suzanne’s test kitchen. Obviously, from the ingredients, you can’t go wrong. And leftovers are perfect for breakfast. Yum!
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Buffalo Chicken Rolls
2 (8 ounce) packages cream cheese, softened
8 ounces blue cheese dressing
8 ounces buffalo wing sauce
3 cups chicken, cooked and shredded
1 cup shredded sharp cheddar cheese
1 package egg roll wrappers
Axl’s Ranch Dressing (Click here for recipe.)
In a large bowl, combine the first 3 ingredients with a hand mixer. Then, add the shredded chicken and cheddar cheese and stir until blended. In a deep fryer or Dutch oven, heat oil to 350 degrees. Take 1 egg roll wrapper and fill with about 2 tablespoons of chicken mixture. Roll up by folding both sides in, then rolling to close. Place a small amount of water on the end edge and seal. Repeat with remaining egg rolls. Place 2-3 at a time in the oil and fry for 1-2 minutes or until golden brown. Drain on paper towels. Serve with Ranch Dressing.
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Southwest Rolls
2 chicken breasts, cooked and cubed
1 cup black beans, drained
1 cup canned corn
1/2 cup frozen spinach, thawed and drained
1/4 cup green onions, chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cayenne pepper (optional)
1 teaspoon salt and pepper
1 cup shredded Colby/Monterey Jack cheese
10-12 egg roll wrappers
6-8 cups of oil for frying
Auggie’s Avocado Dipping Sauce (Click here for recipe.)
Mix together the first 10 ingredients in a large bowl. Place the egg roll wrappers on a dry cutting board. Next, place 2-3 tablespoons of the mixture onto one egg roll wrapper and roll like a burrito, folding in both sides. To seal the edge, simply brush it with a small amount of water and finish the roll. Place sealed side down on a parchment-lined cookie sheet and repeat with remaining wrappers. Heat oil to 350 degrees and fry the rolls three at a time for about 5 minutes or until golden brown. Drain on paper towels, slice in half and serve with Avocado Dipping Sauce.
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Mag’s Mains
Pimento Cheese Bacon Burger
1 pound ground beef
2 teaspoons Steak Seasoning (Click here for recipe.)
1 batch Auggie’s Pimento Cheese (Click here for recipe.)
4 hamburger buns
8 slices bacon, cooked and drained
Sliced tomatoes (optional)
Sliced onions (optional)
Lettuce leaves (optional)
In a large bowl, combine ground beef and Steak Seasoning. Form into 4 patties. Preheat grill to medium and cook burgers for 10-12 minutes, turning halfway through, or until 160 degrees for medium (170 degrees for well done). Right before removing the hamburgers from the grill, place 2 tablespoons of Pimento Cheese on each patty. Close grill for 1 minute, then remove all patties from grill. Place each patty on a bun and top with bacon. Add lettuce, tomato, and onion if desired.
KA Note: In the Rock Chick Lair, my only outdoor space is a balcony, so I don’t have a grill. I fry my burgers in a skillet, and if I need to melt cheese, just top the skillet with a lid for a minute or so. Et voilà! Yummily melted cheese!
Steak Seasoning
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
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Monte Cristo Sliders
1 (12 count) package sweet Hawaiian rolls
1/2 pound thinly sliced honey ham
1/2 pound thinly sliced roasted turkey
1/2 pound thinly sliced Swiss cheese
2 teaspoons Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 stick butter, melted
1/4 cup powdered sugar
Black and Blue Jam (Click here for recipe.)
Preheat oven to 325 degrees. Line a 9x13-inch baking dish with parchment paper. Slice rolls horizontally together as one sheet. Place the bottom sheet of rolls into the baking dish. Layer with ham, turkey and cheese. In a small bowl, combine the Worcestershire sauce, Dijon mustard and mayo. Spread evenly on the top layer of rolls. Place sauce side down onto cheese and meat layer. Brush melted butter onto the tops of the rolls. Bake for 10 minutes uncovered and 10 minutes covered. Remove from oven and allow to cool for 10 minutes. Lift the rolls out of the dish and place on a cutting board. Using a large knife, cut the rolls into individual sliders. Dust with powdered sugar and serve with Black and Blue jam.
KA Note: During the COVID-19 quarantine, I made these up at the Rock Chick Shack. Monte Cristos are by far and away my favorite sandwich (the Reuben is a second runner-up). I don’t hit the sweet side of this sandwich (I tend to slather mine in mustard only). So I didn’t make the jam. That said, the Hawaiian rolls, the fantastic sauce and the addition of turkey take this over…the…freaking…top. They’re insanely delicious. And leftovers were just as good.
Black and Blue Jam
2 cups blueberries
2 cups blackberries
5 cups sugar
1/2 cup apple cider vinegar
1 packet liquid pectin
6 (8 ounce) jelly jars with lids
Puree the first 2 ingredients in a food processor or blender and add into a medium saucepan with the sugar and vinegar. Bring to a boil over medium, heat stirring constantly. After the mixture has been boiling for 1 minute, add the pectin and continue to stir for 4 minutes. Ladle the mixture into the jelly jars, leaving 1/2-inch headspace. Apply lids and place in refrigerator until set, about 12 hours. Transfer to a pressure cooker to seal for a longer shelf life. If you are not using a pressure cooker to seal the jars, the jam must stay refrigerated. Refrigerated jams are good for 3 months and sealed jars have a shelf life of 18 months to two years.