Bacon 'n' Egg Salad Dip - The 3rd Annual Nebraska vs. Michigan Recpie Exchange

It's that time of year again - FOOTBALL SEASON!!!  And with football season comes the 3rd annual Nebraska vs. Michigan recipe exchange between myself and Mary over at Food Floozie!  I am very excited to be able to do this for the third year in a row... I adore Mary and her blog and can't thank her enough for continuing on with our tradition!!  So, without further ado.........

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Chazakah [hah-zah-KAH] is a Jewish tradition which dictates that the third instance of an activity makes something permanent. Well, Jenn and I have now made this a permanent gig, then, as this is our third annual swapping of recipes in honor of the Michigan-Nebraska game!

In past years, Jenn - who is amazing and wonderful, and a fabulous grillin' girl! - offered the decadent and delicious Nebraska classics Cheese Frenchees and Runza Bites in honor of her home team. I have played on the maize 'n' blue theme with cornbread, as a near-lifer in Ann Arbor who graduated from U of M. Neither team is in stellar form this season for Saturday's match-up ... well, we won't elaborate! It's not quite a "battle of the bottom-feeders," but it's not a Top 10 "Game of the Week," either! But that doesn't mean that Jenn and I are any less devoted! 

This year, I debated whether to offer Michigan-influenced dishes like Detroit-Style Pizza or Maurice Salad Subs. But I decided to go in a different direction, and simply give you some awesome football food for a tailgate, a viewing party, or just loafing on the sofa with your family. 

This Bacon 'n' Egg Salad Dip ... well, wow. Creamy, with tidbits of crunchiness. No redeeming nutritional value - what more could you want in football food??? And did I mention that it has BACON??? Well, 'nuff said, right? 

Hail to the victors valiant! Hail, hail to Michigan ... and to Jenn, who's a great friend - far more than a mere "blogging buddy" ... :) Thanks so much, Jenn, for letting me borrow some space on your blog to cheer on the Wolverines!!!  

Bacon 'n Egg Salad Dip 
(inspired by the Egg and Gribenes Spread in Michael Ruhlmann's Schmaltz)

4 hard-boiled eggs 
2 strips bacon 
1/4 cup finely diced red onion 
generous pinch kosher salt 
generous pinch freshly ground black pepper 
2 tablespoons finely minced green onion 
mayonnaise, to taste 
crackers or baguette slices, for serving 

Peel and chop the eggs, and place into a mixing bowl. 

Cook the bacon over medium heat until crisp. Drain the bacon, reserving the fat, and chop the bacon; add to the eggs. 

Sauté the red onion in the bacon fat over medium heat until softened; add the onion and the fat to the eggs, along with the salt and pepper and green onion. 

Stir in mayonnaise to taste - more if you want it creamier, less if you want it more solid. 

Serve at room temperature with crackers for dipping, or schmear it onto baguette slices. 

More Delicious Appetizer Ideas

Yesterday I posted some of my favorite appetizer recipes that I have made and enjoyed many times.  Today, I'm venturing out and and sharing some appetizer recipes I've seen pop up on the web over the last few days or so.  Why would I do this you ask?  Well, because I think you can never have too many appetizer recipes and I just don't make enough of them, therefore your choices are very limited when you read my blog.  Life can be SO dull with limits!!  So, without further ado - here are some appetizers I think would be the highlight to any party. (and this is a shortened condensed list, by the way, if I put up all the yummy post some of you have on your sites, this post would take days to get through!!)

Nibble Me This - Fire Roasted Chili Lime Wings

Life's Ambrosia - Guacamole Bacon Wontons

Bo's Bowl - Sweet Bacon Wrapped Chicken Bites

For the Love of Cooking - Baked Spicy Chicken Wings

Grill Grrrl - Atomic Buffalo Turds

Ma, What's For Dinner - Spicy Crab Dip

Annie's Eats - Queso Fundido

The Meat and Potatoes Foodie - Pimento Cheeseburger Bread

Super Appetizer Ideas For Your Super Bowl Party

The Super Bowl is right around the corner.... are you ready for it?  Have any idea what you are going to bring to that party you've been invited to?  Have any idea on what you will supply your guest with at the party you are throwing?  Well, no worries, I have some great ideas to help feed all those hungry Patriots and Giants fans.  And heck, even if you aren't having or going to a party, these are still some great appetizer recipes that can be showcased at anytime throughout the year.

Chorizo Sliders with Chipotle Mayonnaise 

Crab Delights

Creamy Pesto Dip

Grilled Nachos

Sriracha Chicken Wings

Caramelized French Onion Dip

Basil Parmesan Dip

Big Red Chili

Leek Rings

Chorizo Sliders with Chipotle Mayonnaise

So I had this idea in my head to make chorizo burgers of some kind for a few weeks now.  Once I finally had all the ingredients in front of me, it was really just a matter of choice:  Do I make big ol' burgers out of these, are do I go for the more bite size fun sliders?  After talking to Chris, the decision was easily made - sliders it would be.

Now our sliders were simple, a small slice of tomato, lettuce, a little cheese.  But, the piéce de résistance was the chipotle mayo.  It complemented the spice of the chorizo extremely well.  It was almost as if they were born to be together!

I like to use Hawaiian sweet bread rolls for our sliders, but you can use your favorite slider roll, it's not going to matter, you just need to make these.  There, I said it :)

Chorizo Sliders with Chipotle Mayonnaise
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
3/4 lb pork chorizo
1/2 lb ground pork
3 Tablespoons mayonnaise
1 Tablespoon chipotle puree
1/2 teaspoon lime juice
cheese
lettuce
sliced tomato
slider buns

Directions:
In a large bowl, mix together the chorizo and ground pork until very well combined.  From small patties - I made about 15 patties, approximately 3-inches in diameter.  No need to season these, the chorizo has plenty of flavor, trust me.

In a small bowl, mix together the mayo, chipotle puree, and lime juice.  Set aside.

Preheat grill to 375 degrees F.  Place chorizo patties directly over the fire and grill about 5-6 minutes per side.  Top with cheese and grill until cheese is melted.  Remove from grill and allow to rest for 4 minutes.  Build your slider by slathering both sides of the buns with the chipotle may, top with slider, lettuce, and tomato.  Enjoy!

One Year Ago:  Lemon Dill Tilapia

Smoked Yellow Chili Poppers

Ok, so these were supposed to be Smoked ABT's ... do you know what an ABT is?  Cause I really had no idea...  ABT's are Atomic Buffalo Turds!  LOL  Yes, I know, ewwww!!! (Seriously, Chris at Nibble Me This had to tell me what they were, I had no idea what it stood for)  I've actually made ABT's before (I just didn't know it), but have never done them smoked OR wrapped in bacon.  This time I had to do things just slightly different, you see, Chris' stomach has been arguing with him each and every time I've used jalapenos lately, so I wanted to be kind to him and decided to go with a flavorful, yet very mild pepper.

Anyway, since I had the smoker on (oh yes, I was smoking more then just peppers...gonna have to check in tomorrow to find out), I figured why not try some smoked jalapeno... er, yellow pepper poppers!  Of course since I was thinking of putting them in the smoker, I HAD to wrap them in bacon.  Now, I believe I should have used a leaner bacon because I had to stick them under the broiler for about 2 minutes to get the bacon crispy enough, but whatever, they were frickin' good.  AND, even though they lacked the heat of a true ABT, I would not be ashamed to serve them to smoked food lovers and/or experts.

Even if you don't have a smoker, you can still enjoy these wonderful little bites.  Just stick them under the broiler until the bacon is brown and crispy.  Or, stick them on the grill until they are a bit charred, tender, and the bacon is cooked.

Smoked Yellow Chili Poppers
(I received a little assistance from Chris at Nibble Me This)
Printable Recipe 
Ingredients:
5-6 yellow chili peppers (med-large in size)
1/4 cup cream cheese, softened
1-2 Tablespoons shredded cheddar cheese
dash of garlic powder
5-6 strips of bacon

Directions:

Slice the peppers lengthwise.  Using a spoon, scrape out the seeds.  (you can leave the veins or scrape them out, since this is a mild pepper, it's not going to matter.  If you are using jalapenos, scrape them out...and you might want to wear gloves.)

 

In a small bowl, mix together the cream cheese, cheddar cheese, and a dash of garlic powder.  Stuff the pepper with the mixture.  Do not over stuff as the mix will expand.  Wrap each pepper in bacon.  You can use a toothpick if you need to to, but I did not have to.

Place in smoker that has been preheated to 225 degrees.  Smoke for 1 hour to 90 minutes, until the bacon has reached the desired crispiness.  Enjoy!

One Year Ago:  Sloppy Joes

Grilled Nachos

Here's another great idea for your Super Bowl party....than again, this is a great idea for any party...heck, forget the party, this is a good idea for anytime!!  Now, I'm sure everyone has their own special nacho recipe....but this is mine.  GRILLED NACHOS!!  I know you are not surprised by this :)  Don't worry, you don't HAVE to grill these, you can easily put them in the oven, but hey, I like my grill, it was in the 70's here...I HAD to grill!!  I also had to use the rest of that cheddar cheese soup I used in the Cheesy Rice Casserole...so there, excuse enough, right?  The one real thing lacking on these...black olives, I forgot to pick up some black olives.  Oh, well, even as simple as these were, they were fantastic!  I tried to put more jalapenos on them to detour Chris from eating them, but he just picked them off and continued to eat....dang it...foiled again!!  My suggestion, make a lot, these will disappear fast!

Grilled Nachos
Printable Recipe 
Ingredients:
1/4 lb Mexican pork chorizo
1 jalapeno, sliced
6 cherry tomatoes, diced
1/4 cup (or more if you have it) cheddar cheese condensed soup
1 Tablespoon milk
1 1/2 - 2 cups shredded habanero cheddar cheese (or regular cheddar)
Tortilla chips (I used enough to cover a 10 x 14-inch grill tray)
Sour cream and guacamole (optional)

Directions:
Preheat your grill to 400 degrees.  Line a 10 x 14-inch grill tray with aluminum foil.  Cover with one layer of tortilla chips.

In a small microwaveable bowl, add the cheddar cheese soup and the milk.  Heat until warm and pourable.  Cover and set aside.

Place a small amount of oil in a small cast iron skillet.  Add the chorizo and cook directly over the fire for about 4 minutes, stirring occasionally, or until cooked through.  Remove chorizo from skillet and let drain on a plate lined with a paper towel.  To the same skillet, add the jalapeno and let cook for about 2-3 minutes, or just until softened, stirring occasionally.  Remove from heat.

Sprinkle half of the shredded cheese over the tortilla chips, the pour the cheddar cheese over it all.  Sprinkle with the cooked chorizo, than the diced tomato, than the jalapenos.  Top with remaining shredded cheese.

Place tray on grill grates and turn off the fire directly under it.  If you are using a charcoal grill, move the charcoal to one side of the grill. Cover the lid and let grill about 5-10 minutes or until the cheese is melted.  Top with sour cream and guacamole if desired.  Enjoy!

***To Bake:  Preheat the oven to 350 degrees.  Follow all other directs but cook on stove top in non-stick skillet.  Build as instructed.  Bake for 5-10 minutes or until cheese is melted.***

One Year Ago:  Smothered Pork Chops with Thyme

Sriracha Chicken Wings

With Super Bowl Sunday just a few weeks away, I thought it would be good to showcase a recipe that would be a wonderful addition to your Super Bowl party menu!  Now I have made Grilled Sriracha Glazed Chicken before....inspired by one of my all time favorite chefs, Michael Symon...but I figured I didn't have a lot of followers back then and maybe some of you had missed it.  So, why not revisit the recipe and adjust it using chicken wings instead of chicken breasts??  I considered smoking the wings again (like the Smoked Sweet & Spicy Chicken Wings), but then remembered that most of you do not have smokers, so I thought a method using the oven and the grill would be the most user friendly way of making these.

My first big accomplishment with these wings.... I cut them myself!! WOOHOO!!!  I actually bought a package of full chicken wings and was going to just make them that way, than I thought...I could totally cut these and get the actual drummette AND wing combo that you find at most restaurants.  I have always been hesitant when it comes to cutting up chicken, but for silly reasons...so this time I just did it.  Granted it took a while, and my hands started to hurt after a while...but boy was it so worth it.  We had the perfect chicken wing platter...it was way satisfying to finally do the deed too!!  I think the chicken might have even tasted better, but that's just me :)  Oh, and I saved the wing tips and froze them - I'll used them at some point to make chicken stock!!

ANYWAY...This is a very simple recipe that yields some pretty spicy little wings.  Plus, because I bake and grill these, they are a ton healthier than the wings you would get if you went to the local sports bar!  You can easily use any of your favorite sauces for this...if the Sriracha is a bit too hot for you, that is!!  Serve a little Ranch along side these for those that need to tame the heat down a bit...(scratch the healthy part if you do that though!!)

 

I baked these first for about 18 minutes and than I finished them off on the grill (I wanted to do the entire thing on the grill, but was worried that I didn't have enough propane).  If you didn't want to use the grill you could cook them in the oven for about 20 minutes and than turn on the broiler for about 5-8 minutes or until the skin starts to crisp up.  Either way, you'll want to make up a batch or two of these bad boys....they will be a party favorite!

Sriracha Chicken Wings
Printable Recipe
Ingredients:
20 wing and/or drummettes
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1 1/2 teaspoons cayenne pepper (if that's too spicy, use 1/2 tsp cayenne and 1 tsp pepper)
3 Tablespoons unsalted butter, melted
1/4 cup Srircha Hot Chili Sauce
1 teaspoon lime juice
1 teaspoon honey

Directions:
Put the wings into a large bowl and season with the garlic powder, salt, and cayenne.  Toss; making sure that all the pieces are seasoned.  Cover and let sit in the refrigerator for at least 30 minutes but I recommend 2 hours.

In a small bowl, mix together the butter, Sriracha, lime juice, and honey.  Pour 3 tablespoons over the chicken wings; tossing to coat.  Cover and return to the refrigerator for at least 1 hour.

Preheat oven to 425 degrees.  Place the chicken on a wire rack that has been placed in a cookie sheet (you can put it directly on the cookie sheet too, I just think they cook more evenly raised up on the rack).  Bake for 18 minutes, rotating sheet half way through.

Preheat your grill to 400 degrees.  Remove the chicken from the oven and let sit for 5 minutes.  Put chicken back in large bowl, pour the remaining Sriracha sauce over the chicken and toss to coat.  When grill is ready, place the wings directly over the fire and grill for another 10 minutes, turning halfway through.  Remove from grill and serve with your favorite dipping sauce.......Enjoy!

One Year Ago:  Lemon Tuna Pasta with Basil & Zucchini

Spicy Crab Cakes with Lemon Aioli

I think I may have said this before, but I really do not like watching the Neeley's on the Food Network.  They are just a bit much for me....what, with their kissing and baby talk.. ugh, it becomes excruciating to watch!!  BUT...I will admit, any recipe that I have tried of theirs has turned out to be really good.  And this little number is no exception!

Most of you who have been reading my blog for a while now, know that Friday nights at our house are either "date night" or "fend for yourself night".  This past Friday was fend for yourself night and I was craving crab cakes!  I knew this was a dish that Chris would not be fond of, so it was the obvious choice to make.  I made these crab cakes a few years back, before Chris and I moved in together, so I knew exactly which recipe I was going to adapt for my dinner.  I had to adapt the amount of ingredients for myself as this recipe called for 1 pound of crab meat and I was only working with about 2oz!  Despite my worries of cutting the ingredients, these turned out to be absolutely wonderful.  The crispy outside, the nice wonderfully, creamy soft inside.  Oh, and the lemon aioli....well, of course you know it was my favorite part of the entire meal!!

Spicy Crab Cakes with Lemon Aioli
Adapted from The Neelys, Food Network
Printable Recipe 
Ingredients:
1 Tablespoon unsalted butter
1 Tablespoon shallots, finely diced
1/2 red bell pepper, finely diced
1 clove garlic, minced
salt and pepper
1 Tablespoon mayonnaise
1 Tablespoon Dijon mustard
1/4 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley, or 1 teaspoon fresh chopped parsley
2 Tablespoons panko bread crumbs
1 small egg yolk
hot sauce, to taste
2 oz (1 can) crab meat
1-2 Tablespoons vegetable oil
For the lemon aioli -
1/4 cup mayonnaise
2 Tablespoon lemon juice
1/4 teaspoon garlic powder
1 teaspoon Dijon mustard
1/4 teaspoon dried parsley

Directions:
In a small skillet, over medium heat, melt the butter than add the shallot.  Let cook 3-4 minutes or until they become translucent; stirring occasionally. (You may need to adjust the heat so that you do not burn them)  Add the bell pepper and cook another 3 minutes.  Add the garlic and cook for 1 minute; stirring constantly.  Remove from heat and let cool.

In a bowl, add the mayo, Dijon, lemon juice, cayenne, and parsley.  Add the cooled, cooked vegetables, the 1 tablespoon panko, egg yolk, and hot sauce.  Fold in the crab meat.  Place the remaining panko on a plate.  Using about 2 tablespoons of the crab mixture, make patties about 3/4-inches thick.  Dip the cakes into the panko and then move to a plate and allow to sit for 5 minutes.

In a small bowl, mix together all the ingredients for the lemon ailoi.  Cover and set aside.

In a skillet, over medium high heat, add the oil until shimmering.  Carefully place the cakes in the oil and fry about 3-4 minutes or until they are golden brown.  Carefully flip and cook another 3-4 minutes.  Remove from the oil and allow to drain on a paper towel quickly.  Serve with lemon aioli and enjoy!

One Year Ago:  Creamy Italian Sausage Pasta

Guest Post: Crab Delights

***From now until Christmas (ok, maybe only until Christmas Eve), I am going to post recipes to get you ready for the holiday!  I'm going to share with you some of my favorite holiday snacks and goodies.  To help me kick off this week of tasty treats, my mom graciously agreed to guest post for me.  I'm really excited to have her share a recipe with you all.  Though my mom has many really good recipes up her sleeve, this was a simple introduction for her into the blogging world.  So, without further ado...please welcome my mom (Sharon)...*** 

There are no words to express how flattered I am that my daughter, Jenn, has asked me to be a guest on her yummy blog!  Not only does she post the best recipes ever, she has paid tributes to my father, husband, & daughter with a way with words that brings me to tears.  Who thought a food blog would do that...except when working with onions!  I am so proud to be her Mom and love her more than she'll ever begin to imagine.

Ok...on to the important stuff...food!!

This recipe is just in time for Christmas and/or Super Bowl parties.  I have been making these Crab Delights for many years, having gotten the recipe from my cousin, Karen.  They are one of the first things to disappear at a party and I'm asked to bring them for every occasion.  Even those that say they don't care for crab find that they like them.  I've been known to make them just for my husband & I, too!

Crab Delights
Printable Recipe 
Ingredients:
1.5 oz jar Old English Cheese Spread
1 stick (1/2 cup) butter or margarine, softened
1 Tablespoon mayonnaise
garlic powder to taste
1 6oz can crabmeat
1 pkg English muffins, halved

Directions:
Mix all ingredients except for the English muffins.  Place English muffin halves onto a cookie sheet.  Spread the crab mixture evenly on all halves.  Place under broiler until golden and bubbly.  Cut into quarters.

If you think you have more than you'll eat, before broiling them, you can throw them onto another cookie sheet and freeze.  Once frozen, you can put into a freezer bag and store in freezer for up to 3 months.  When ready to use, place on cookie sheet and under the broiler as instructed.  You can thaw them at room temperature or just throw them directly into the oven frozen.  Enjoy!

**I made these for our football party at Jenn and Chris' for the Nebraska vs. Colorado game the day after Thanksgiving.  Jenn had a suggestion that would possibly make these even better.  Before spreading the crab mixture on the English muffins, broil very lightly, both sides of the muffins, this would make it a little crispier!**

Pulled Pork Quesadillas

I promised Friday to give you a recipe that would use up some of that left over pulled pork from last week...and here it is.  Pulled Pork Quesadillas!!  YUM!  Unfortunately, silly little me didn't do a great job of writing this recipe down....I knew I was making these to post and I STILL didn't write down the exact amounts of the ingredients I used!!  Grrrrrr... So this is a basic guess of what I used.  Look at it this way:  I am giving you the canvas and the paint and you get to create what ever you want!!!  Yes, class, that's right, she's once again brought us back to the canvas talk.  Seriously, though, quesadillas are one of those foods that just calls for creativeness.  You can put just about anything in your quesadillas.  They are fun to build, fun to eat, and easy, easy, easy!!!

Quesadillas started off with being just cheese in a tortilla (normally a corn tortilla).  Do you know the word quesadilla actually means "cheese in tortilla"?  It's true.. look it up if you don't believe me :)  The Mexican quesadilla has been adopted in many regions of the United States. It's mostly prepared the same, but using local ingredients instead.  I have seen recipe that call for ham and cheese or shrimp and cheese.  Of course there is always the standard chicken or shredded beef too.  But today, today is all about the pulled pork.  You can use any number of ingredients as add ins.. or if you want, just stick with the cheese and pork, it would be amazingly good too.  I grilled these (of course) but you can put them on a griddle or in a large non-stick pan too and get the same results.

Pulled Pork Quesadillas
makes 2 (10-inch) quesadillas
Printable Recipe 
Ingredients:
4 (10-inch) flour tortillas
1-2 cups pulled pork
1-2 cups shredded cheese - depends on how cheesy you want it (I used a colby-jack blend)
1 roasted jalapeno, seeded and diced
1 tomato, seeded and diced
1 avocado, peeled and pit removed
lime juice
salt and pepper

Directions:
In a small bowl, smash the avocado up just a bit, add a little lime juice, salt, and pepper.  Stir to combine and set aside.

To assemble your quesadillas:  Lay out the pulled pork evenly between two tortillas.  Layer the cheese over it, then the jalapenos, and then the tomatoes.  Spread the avocado mixture on one side of the other two tortillas and lay them on top of the others, pressing down a little to seal everything in.

Place the prepared quesadillas directly on a preheated grill (low) and let cook for 1-2 minutes.  Flip them over and continue to cook until the outsides are crispy and the cheese has melted.  Remove from grill, cut into half or 4th's, and enjoy!!

Creamy Pesto Dip

I had some left over pesto and decided I wanted to make something I could dip things into.  That's right, I was in the dipping mood, not ashamed to admit it either!  I sat down and took stock of what I had...which wasn't a lot, but I had mayo (always) and I had sour cream...always a good combo for making dips (check out the caramelized french onion dip you'll never use lipton onion soup mix again), so I figured, why not add a little prepared pesto to it and be done?  Well, it worked like a charm!  This dip was just what I wanted.  We scooped it up with some pita chips and baby carrots.  It was the perfect afternoon snack!  Bring it to the next party you're invited to, people won't be able to pull themselves away from the bowl, I promise!

 

Creamy Pesto Dip

Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup pesto
2 teaspoons lemon juice

Direction:
Mix all ingredients together in a small bowl.  Cover and refrigerator for at least 2 hours.  Serve with pita chips, baby carrots, peppers, or whatever vegetables/chips you choose!  Enjoy!

BONUS: Super Bowl Count Down Extra!!

Chris and I thought it would be fun to add one more bonus recipe for my Super Bowl Count Down.  After going back and forth on what I should make, we decided...... LEEK RINGS! (Come on, did you really think I was going to mention them in such detail yesterday and then just leave you hanging?) I figured since we talked about leeks yesterday, this would be a great addition to my count down recipes!  Plus, if you don't use them as an appetizer for your Super Bowl party, you can always use them as a side dish for your next weekend meal.  We grilled hamburgers the night we had these, they were the perfect compliment!!

I have to admit something though, I cannot take credit for these yummy rings.  Chris took the helm on this one.  I helped him get everything together, but he coated the leeks and fried them.  We both will admit to you that he cooked them just a tad bit too long, so some were more on the burned side then others, but neither of us cared...they were so GOOD!!!   So I gotta say, Thank you so much my love.  I appreciate your help and know that you never can spend too much time in the kitchen with me!

If you are an onion ring fan, I HIGHLY recommend you trying this recipe.  Actually, I am VERY particular about my onion rings and I LOVE these tasty little bites!

Leek Rings
Recipe from Alton Brown 
Ingredients:
3 quarts oil (peanut, vegetable, or canola)
12 ounces leeks, cleaned and trimmed of dark green parts
1 1/2 cups milk
1 large egg
2 cups all-purpose flour
2 teaspoons kosher salt, plus additional for seasoning

Directions:

Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F. (We used our deep fryer)

Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time.

In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture.

Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving. Season with additional salt, if desired.  Enjoy!

Super Bowl Count Down...Take Two: More Appetizers

So this week, for my Super Bowl count down recipes, I've included one of my favorites.  I'm sure you have all been to a party where someone brings onion dip.  Most of the time, when I have had it, it's been made with sour cream and Lipton's Onion Soup Mix.  Well, my friends, throw that recipe out because I found a homemade version that will knock your socks off.  It's called Caramelized French Onion Dip.  It takes a bit more time then the normal Lipton's version, but it's well wroth it.  I've also included a very simple recipe for Tomato & Basil Bruschetta.  Tomatoes, basil and garlic on top of a crunchy little toast.  It's simple, light, and delicious.

By the way, my prediction for Super Bowl Champions... New Orleans... GO SAINTS!!

Caramelized French Onion Dip

Recipe courtesy Life's Ambrosia 

Ingredients:

1 Tbls olive oil

1 cup finely chopped onion

1 garlic clove, minced

1/2 cup mayonnaise

1/2 cup sour cream

1/2 tsp Worcestershire sauce

1/4 tsp pepper

1/4 tsp kosher salt

Directions:

Heat olive oil in a small pan over medium-low heat. Add onion and garlic and cook until they turn brown in color, stirring occasionally, about 20-40 minutes. Take care not to burn the onions. Remove from heat and allow to cool. 

In a bowl combine cooled onion, mayonnaise, sour cream, Worcestershire sauce, salt and pepper. Chill 30 minutes.

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Tomato & Basil Bruschetta

Ingredients:

1/2 baguette or crusty long loaf bread, sliced (12 pieces)

1-2 cloves garlic, skin removed and cut in half

Extra virgin olive oil

3 small tomatoes, seeded and diced

20 fresh basil leaves, ripped or chopped

salt and pepper

Shredded Parmesan cheese 

Directions:

Preheat broiler to high.  Place the bread slices on a broiler pan.  Toast each piece on each side under broiler, making sure you don't let the bread burn.  Remove from oven.

Rub toasts with cut side of garlic and drizzle with olive oil.   Sprinkle half of the basil on the toasts.  Sprinkle the tomatoes with salt and pepper.  Pile the tomatoes on each toast.  Sprinkle rest of basil and the parmesan cheese on the toasts.  Enjoy!

Super Bowl Count Down...Take One: Appetizers

The playoffs are under way and the Super Bowl is just around the corner.  Even though my team shamefully got their butts kicked this past Saturday, I'm still aware that most people are either planning on throwing or planning on attending a Super Bowl party.  So over the next three weeks, I will post some of my favorite game time snacks.

First up on the count down:  Basil Parmesan Dip and Stuffed Jalapenos.

Basil Parmesan Dip, a creamy combination of classic Italian flavors.  Serve it with pita chips, carrot sticks, cucumbers, or even crostini.

Basil Parmesan Dip
Adapted from Cooking Light 
Ingredients:
1 cup lightly packed basil leaves
3/4 cup grated or shredded Parmesan cheese
3/4 cup reduced fat sour cream
2 teaspoons lemon juice
1 garlic clove

Directions:
In a food processor, add the garlic clove and pulse a few times.  Add the basil and pulse until lightly chopped.  Add the Parmesan cheese and process until everything in the processor is finely chopped.  (If you don't have a food processor, just chop everything up as fine as you can.)

In a medium bowl, add the sour cream and lemon juice and mix thoroughly.  Add the basil mixture and fold to combine.  Chill for at least 30 minutes.  Serve with pita chips, crostini, or veggies.
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Jalapenos, bacon and cream cheese....need I say more about these little spicy baked snacks?  (if it were summer time, I'd suggest doing these on the grill!!)

Stuffed Jalapenos

Ingredients:

5-10 jalapenos (depending on size..5 large, 10 small) sliced in half lengthwise, seeds and ribs removed, you want to create a shell

4 oz cream cheese

4 slices of bacon, cooked and crumbled

1/4 tsp garlic powder

salt and pepper to taste

Directions:

Preheat oven to 350 degrees.

Place empty jalapenos on a baking sheet and bake in preheated oven for 5-6 minutes or until lightly softened.

Meanwhile, in a bowl combine the cheese, bacon, garlic powder.  Season with salt and pepper to taste.

Remove jalapenos from the oven and fill with cheese mixture.  Return to the oven and bake for about 8 minutes.  Turn broiler on and broil for 2 more minutes.  Remove and serve.