Bruschetta

This is one of my most favorite things in the world.

It takes just minutes to throw together and I can't get enough of it. Especially when I 

have fresh basil I can walk outside and cut.

Roast up a little garlic in olive oil, throw it in a bowl with sliced tomatoes, 

balsamic vinegar, basil and a little salt and pepper. Done!

(Can a person eat too many tomatoes? Asking for a friend.)

Play around with it. If you like lots of basil...add it. Don't like a lot of balsamic...start with a teaspoon or two and add more if needed. What ever works for you.

Aside from a spoon right out of the bowl, I like to eat it on a tasty slice of toasted bread.

Doesn't get much easier than that.

Linked with Weekend Potluck.

Bruschetta

1 tbsp extra virgin olive oil

3 cloves garlic, minced

1 pint red grape tomatoes, halved lengthwise

1 tbsp balsamic vinegar

7 whole basil leaves (chiffonade)

Salt and Pepper to taste

Heat olive oil in a small pan or skillet over medium heat. Add garlic and cook until golden brown, stirring often. Pour oil and garlic into a bowl and let cool a couple of minutes. Add remaining ingredients and stir to mix. Taste for seasoning.  You can use it right away but I like to let it sit out for 30-40 minutes or store in the fridge until ready to use. I would bring it back close to room temperature before eating.

Toast up your favorite bread, load it with your tomatoes and serve.

Spicy Beef Wontons with Chili Dipping Sauce

These wontons were a part of our football eats for this past weekend.

OMG....they were awesome.

Very few of them actually made it on to a plate, lol.

I wish I would have gotten a picture of the inside of one. 

To me, these pictures don't give a great representation of the flavor packed in these beauties.

I made a Spicy Chili Dipping Sauce to serve them with, which made for a perfect combination 

with just the right amount of spiciness.

Linked with Weekend Potluck & Foodie Friday.

Spicy Beef Wontons
Makes 32-35 wontons

2 tsp olive oil
1/2 lb ground chuck
1/2 cup finely diced onion
1/2 cup finely diced red pepper
1/2 tsp cumin
1/2 tsp salt
1/2 tsp chipotle chile powder
1/8 tsp cayenne pepper
1/8 tsp cinnamon
1 oz cream cheese
1 tbsp lime juice
Wonton wrappers
Water for sealing wontons
Vegetable oil for frying
Spicy Chili Dipping Sauce

Heat skillet with olive oil over medium heat. Add meat and cook until almost done. Stir in onion, red pepper, cumin, salt, chipotle chile powder, cayenne pepper and cinnamon. Cook stirring occasionally until meat is cooked through and onion and pepper is tender.

Stir in cream cheese to melt and lime juice. Cool to almost room temp.

Fill wrapper with 1 tbsp of filling; dampen all 4 edges of wonton with finger dipped in water; fold and seal.

Pour amount of vegetable oil in a cast iron skillet to reach 1 inch deep. Heat over medium heat to 350*. Fry wontons 4 or 5 at a time until golden brown turning 1/2 way through. Approx. 15-20 seconds per side. Keep an eye on them, it doesn't take long.

Spicy Chili Dipping Sauce
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup plus 2 tsp low sodium soy sauce
3 1/2 tbsp sugar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp corn starch
1/4 cup water

Whisk together ingredients in a small saucepan and bring to a boil, stirring often. Reduce heat and simmer 3-4 minutes.

Homemade Apple Butter

I've perfected my apple butter recipe and my family loves it!

I've made it several times and have finally gotten the perfect combination of 

sweet and tart, and the perfect level of spices.

This recipe makes somewhere around 3 pints depending on the size of apples you use.

My family goes through it so quickly, I don't even bother cooking/sealing the jars, but I do freeze the extra pints. They will keep in the freezer for many many months.

Linked with Weekend Potluck and Foodie Friday.

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HOMEMADE APPLE BUTTER

4 lbs  assorted apples, peeled and cored (apprx. 10 apples)
1 cup apple cider vinegar
2 cups water
1 cup dark brown sugar
1 1/3 cup granulated sugar
pinch of salt
2 tsp of cinnamon (slightly rounded)
1/2 tsp cloves
Fresh nutmeg (10-13 swipes on your grater)
Juice of 1/2 lemon

Peel and core apples. I like to use a combination of 3 different types with one type always being granny smith. Use the peels and the core by placing them in some cheesecloth and tying it up with string. There is a lot of pectin in the core and flavor in the skin.

Place the apple slices into a large pot and nestle the cheesecloth in the middle. Add vinegar and water; bring to a boil. Reduce heat, cover and simmer for 20 min. or until apples are soft. Remove cheesecloth and discard (I use tongs to squeeze the juice out). Puree apples with either an immersion blender or counter top blender.

Add remaining ingredients. Simmer uncovered, stirring often, until thick. I let mine go at least an hour or so. It will depend on how juicy your apples were.

Honey Sriracha Bacon

This was lunch today.

Nothing else....no lettuce, tomato or bread. Just this bacon. 

Well, not ALL this bacon but some of it.

Not that it wouldn't be awesome on a sandwich. Ohhh, it would it would. 
Or with eggs in the morning, or whatever.

It's not just any bacon though.

This is Honey Sriracha Bacon. So so good, believe me. <-----name that guy.

It turned out even better than I anticipated and here's, I believe, the biggest reason why.

This honey right here.

It's called Big Dog Honey and comes from a honey bee farm right here in central Arkansas.

You can get it in decorative jars like this which would be great for gift giving, 

and then whoever is lucky enough to get it can make stuff like this bacon, or just the 

big beehive looking jars. And different sizes too.

It's 100 percent raw unfiltered, and it is fabulous.

You really need to check it out. 

You can pop over to Big Dog Honey on facebook and check out all the fun 

pictures and interesting tidbits here.

That way you can become friends with Big Dog himself....Bronson. 

Beautiful!

Linked with Weekend Potluck and Foodie Friday.

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HONEY SRIRACHA BACON

1/2 lb bacon
2 tbsp honey
1-2 tsp sriracha
1 tsp Dijon mustard
2 tsp soy sauce

Heat oven to 375*.

Place a baking rack coated with non-stick spray on a large baking sheet. Lay out bacon in a single layer. (You don't have to use thick cut bacon, but make sure it is not a really thin cut.)

Stir together remaining ingredients and brush on bacon.

Bake for 15-20 minutes.

Spicy Ranch Mini Crackers

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What a tasty snack these Spicy Ranch Mini Crackers are, and so easy.

The first time I had them was on Christmas Eve at my sister's house.

Who knew something so simple could be such a huge hit.

My hubby likes to eat something crunchy and a little salty with his sandwiches 

and these are a great alternative to chips.

I actually halved the recipe using just over half of the ranch packet. Tasty good!

Linked with Weekend Potluck and Foodie Friday.

Spicy Ranch Mini Crackers

2 boxes Premium mini crackers

1 stick butter, melted

1 package Spicy Ranch dressing mix (dry)

1/2 tsp red pepper flakes

Fresh grated Parmesan cheese

Heat oven to 250*.

Place butter, ranch mix and pepper flakes in a gallon size plastic bag, squeezing around to mix well. Pour in crackers, seal bag and gently toss around until crackers are coated. I let mine sit for about 5 minutes, rotating/lightly tossing crackers in bag several times to mix.

Spread crackers out on a sheet pan and cook 15 minutes. Stir; finely grate Parmesan cheese over the top of crackers and bake for another 5 minutes.

Let cool. Store in an airtight container.

Sweet & Sour Meatballs

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This is a dish of the most awesome meatballs in the world.

Not even kidding!

My family gets together at my sister's house every Christmas Eve 

and this dish is always requested. 

I've made it every year for 13 years, and even though I double the recipe, 

it is always the first thing to disappear.

Love the chunky bits of celery and pineapple. 

So so good. 

Trust me...once you try them, they'll be your "go to" recipe.

Linked with Weekend Potluck and Foodie Friday.

Sweet & Sour Meatballs

1 pound ground beef chuck

1 1/4 tsp salt

1/2 tsp pepper

1 5oz can water chestnuts, finely sliced

1/2 cup milk

1/2 cup flour

1/2 cup butter

2 tbsp cornstarch

1/2 cup sugar

1/4 cup red wine vinegar

2 tbsp soy sauce

2 medium green onion, cut into 1/2 inch pieces

1/2 cup celery, 1/2 inch pieces

1 small can pineapple tidbits with juice

Combine beef, salt, pepper, chestnuts and milk. Combine and form into small balls; roll in flour and fry in butter over med. heat until brown and well done.

Combine remaining ingredients in saucepan and bring to a boil. Reduce heat and simmer for 3 minutes. Pour over meat balls and serve.

Best Cheeseball Ever

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You know what this is?

Only the best cheeseball EVER!!!!!!

I first tried it at a Christmas party many many years ago and fell in love.

I make it 2-3 times through the holiday season every year.

Here's all you do:

Beat together.....

3-8 oz cream cheese, softened

4 oz mushrooms, chopped

4 oz black olives, chopped

2.25 oz jar of dried beef, chopped

2 1/4 tsp Accent

3 green onions, green part only

Serve with whatever you like.....Clubhouse crackers are my favorite.

That's it and it's totally AWESOME!

Linked with Full Plate Thursday,  Foodie Friday and Weekend Potluck.

Fried Green Tomatoes

Fried Green Tomatoes are one of my favorite things about summer.

Love love love them. 

I use a combination of flour and cornmeal which gives it a perfectly crispy coating, 

then I shallow fry them in a little bit of olive oil. After that, a couple of shakes of 

Frank's and a squirt of lemon or lime is all you need.

Linked with Weekend Potluck and Foodie Friday.

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Fried Green Tomatoes

3 green tomatoes
1/4 cup olive oil
1/2 cup cornmeal
1/2 cup flour
3/4 tsp salt
1/4 tsp garlic powder
Fresh cracked pepper
Pinch of cayenne pepper
3/4 cup buttermilk

Heat olive oil in a skillet over medium to medium high heat. Cut tomatoes into 1/4 - 1/3 inch slices. Stir together cornmeal, flour, salt, garlic powder and both peppers in a bowl. Pour buttermilk into another bowl. Dip tomato slices into buttermilk, then coat evenly in flour mixture. Add to the heated oil and cook 2-3 minutes on each side until crispy. Fry tomatoes in batches so you don't overcrowd the skillet. Use more oil if needed.

Serve with Frank's Red Hot and Lemon or Lime.

Quick Pickled Baby Carrots

I made these carrots for Thanksgiving. 

I LOVE THEM! 

So did everyone else.

You might as well have the recipe available to hand out.

Whoever eats them will want it.

I'm going to have them in my fridge forever more.

Linked with Weekend Potluck and Foodie Friday.

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Quick-Pickled Baby Carrots

Serves 8-10

1 pound farmers' market baby carrots
1 cup water, plus more for blanching the carrots
1 cup white wine vinegar
1 tablespoon kosher salt
2 tablespoons honey, or to taste
1 bay leaf
1 garlic clove, smashed
1 teaspoon toasted celery seeds
1 teaspoon toasted mustard seeds

Pinch of red pepper flakes

Trim and peel the carrots and cut them in half lengthwise.

Bring a saucepan of water to a boil. Add the carrots and blanch until crisp-tender, about 2 minutes. Immediately drain and run under cold water. Transfer the carrots to a bowl (or jars if you plan to keep the carrots for longer). 

Combine 1 cup of water with the vinegar, salt, honey, bay leaf, garlic, celery seeds and mustard seeds in a small saucepan. Bring to a boil and stir to dissolve the salt and honey. Pour over the carrots. 

Let cool to room temperature and then refrigerate in an airtight container for at least an hour and up to a month.

Several variations of this are possible. You can find the original recipe here. 

Black Eyed Pea Salsa aka Texas Caviar

This is my version of Texas Caviar and I want to let you know, "it rocks".

I made it for the first time for a camping trip my hubby and I took a couple of weeks ago.

We ate the entire jar the minute we cracked it open.

I think it's a great alternative to regular salsa. Also would work great in place of relish on hot dogs, on grilled chicken and I'm sure a ton of other ways that escape me for the moment.

Linked with Foodie Friday and Weekend Potluck.

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Black Eyed Pea Salsa

15oz black eyed peas, rinsed and drained

2 tbsp red onion, chopped

2 tbsp fresh parsley, chopped

2 tbsp red wine vinegar

1 tbsp olive oil

2 cloves garlic, minced

1 plum tomato, chopped

3 tbsp red or green bell pepper, chopped

1 jalapeno, seeded and minced

7-8 shakes of tabasco

1/4 tsp cumin

2 tsp honey

Juice of 1 lime

Salt and Pepper

Stir all ingredients together. Let sit for 30 minutes for flavors to develop.

Simple Mango Salsa

This is such a delicious and easy salsa to whip up.

It makes a great change from the ordinary and leftovers go great with chicken or fish.

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Simple Mango Salsa

1 mango, peeled and chopped
1 cup cherry tomatoes, halved or quartered, depending on size
1 jalapeno or fresno pepper, seeded and minced
1/2 red or yellow onion, diced
Juice of 1 lime
2 tsp red wine vinegar
1/2 tsp cumin
1 tbsp fresh parsley, chopped
Salt and Pepper

Baked Buffalo Wings with Light Blue Cheese Dip

These wings were spectacular.

I can honestly say they were just as good or better than any Buffalo Wings I've ever tried. 

And they're BAKED!

The trick, which I got from a recipe by Alton Brown, is to steam them first. It helps break down and get rid of some of the fat from the skin so they get a better finish in the oven.

I don't even know what else to say about them. Super easy and delicious. Great football food. 

Give them a try...you won't be disappointed.

Oh, and serve them with my lightened up version of Blue Cheese Dip.

Linked with Weekend Gala Dinner Party.
Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday

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Baked Buffalo Wings

1 lb Chicken Wings

1 tbsp Vegetable Oil
Salt and Pepper

2 tbsp Butter

1/4 cup Frank’s Hot Sauce
Pinch of Garlic Powder

Bring a pot with water and a steamer basket to boil. Water should not be touching the basket.

Remove wing tips from chicken (save for stock if desired) and split the rest of wings in two, at the joint. Add the wings to the steamer and steam for 10 minutes. Remove to a wire rack set over a paper towel lined baking sheet and let cool; refrigerate 1 hour.

Heat oven to 425*.

Prepare hot sauce by combining Frank’s, butter, fresh cracked black pepper and a dash of garlic powder in a large bowl. Microwave for 30 seconds and stir until butter is melted. Remove 1 tbsp of sauce to a small dish and reserve to brush chicken during cooking.

Remove paper towel lining from the baking sheet and brush both sides of wings with a light coating of vegetable oil along with a small pinch of salt and pepper.

Bake for 15 minutes. Remove from the oven and brush with a light coating of the reserved tbsp of hot sauce; turn the wings over and brush other side; return to oven for 15 minutes more or until cooked through. Remove from oven and add to the bowl containing hot sauce; toss to combine.

Serve with Light Blue Cheese Dip, carrots and celery.

Blue Cheese Dip:

1/2 cup plain nonfat Greek Yogurt

3 tbsp Blue Cheese, crumbled

2 tbsp light Mayonnaise

2 tbsp light Sour Cream

1 small Clove of Garlic, minced

Juice of 1 Lime

Salt and Pepper

Combine all ingredients in a medium size bowl and stir to combine. 

Broccoli Cheese Soup

Broccoli Cheese Soup is at the top of my list for favorite soups.

Right along with homemade Chicken Noodle, Taco Soup and good ole Vegetable.

I enjoy the extra little kick this soup gets by using Mexican Velveeta.

Easy, fast and totally yummy!

Linked with Weekend Potluck and Foodie Friday.

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Broccoli Cheese Soup

2 tsp olive oil

1 small onion, chopped

1 red pepper, chopped

2 bay leaves

3 cups chicken broth

16 oz frozen chopped broccoli

1 cup fresh broccoli florets

1 12 oz can evaporated milk

1 1/2 tbsp cornstarch

3 tbsp water

16 oz Mexican Velveeta (or more if desired), cubed

1 carrot, grated

Heat oil in a large saucepan or small stockpot; add onions, pepper and bay leaf. Saute until vegetables start to soften. Add broth and broccoli; simmer until tender.

Make a slurry out of cornstarch and water (add more water if needed) and add to soup along with evaporated milk. Bring to a boil, reduce heat and simmer until thickened. Add cheese and grated carrot; stir until cheese is melted. Season with salt and pepper, to taste.

Baked Panko Crusted Jalapeno Poppers

I know there are lots of stuffed jalapeno recipes out there and most of them 
are really good. I mean, it's pretty hard to mess up cheese stuffed in jalapenos. 

Well, this is another one.

I really like the crunch and texture you get  from the topping, and my hubby said 
they're the best he's ever tasted. I thought, wow...and they're not even fried.

Fast, easy, great crunch without frying and super delicious.

Linked with Foodie Friends Friday, Foodie Friday and Weekend Potluck.

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Baked Panko Crusted Jalapeno Poppers

6 Jalapenos, cut in half and seeded

5 oz cream cheese, softened

1-2 slices of Peppered Bacon (regular bacon will work)

2 tbsp Italian seasoned bread crumbs

1 tbsp panko bread crumbs

1 tbsp parmesan cheese

Pinch of Salt and Pepper

2 tsp olive oil

Pre-heat oven to 400*.

Cook bacon in skillet until just crisp, remove to a paper towel lined plate and let drain. Chop into small pieces. I think I used about 1 1/2 slices.

Fill jalapeno halves with cream cheese.

In a small bowl mix together bread crumbs, panko, parmesan cheese, salt and pepper. Stir to combine then drizzle crumb mixture with oil and distribute through crumb mixture by rubbing crumbs together with fingertips. Mix in finely chopped bacon.

Cover tops of jalapenos with crumb mixture, pressing lightly and drizzle lightly with more olive oil if desired. Reduce oven to 375*  and cook for 15-20 minutes or until poppers are tender and top is crisp.

Baked Lump Crab Cakes with Spicy Avocado Sauce

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Believe it or not, this is the first time I've made my own crab cakes. 

I've eaten them lots of times, but just have never made them for myself.

I decided baking them was the way to go. That way, I won't feel guilty making them anytime 

I get the craving and because of the way these turned out, that will be often.

I served them with a Spicy Avocado Spread which was SO GOOD! 

They really were a treat.

When you form the cakes, make sure you use a light hand. You don't want to 

smash them or make them too tight. You also need to handle 

them rather gently when you turn them during baking.

I was actually going to add a finely minced clove of garlic in the mix but forgot, so 

once on the baking sheet I lightly sprinkled them with garlic powder which was 

just enough because of the garlic in the avocado sauce. So...depending on what 

your going to serve them with, you can make the call on that one. 

I put the leftovers in a single layer on parchment paper, placed them in a plastic freezer bag 

and froze them. They should stay good for several months.

Hubby really enjoyed these too. When he was driving truck, there was a restaurant located, I know not where, that he use to get crab cakes covered with a poached egg and hollandaise sauce. So the next morning, I took a couple cakes out of the freezer, let them sit out about 15 minutes, then just heated them up in a cast iron skillet. Fried a couple of eggs over easy to plop on top, and called it good. 

HE LOVED IT!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

Baked Lump Crab Cakes

Makes 8 cakes

1/4 cup bread crumbs

1 tsp baking powder

1 tsp mustard powder

1 1/4 tsp Old Bay Seasoning

1 tbsp fresh parsley, chopped

1/2 tsp sweet paprika

1/8 tsp fresh cracked black pepper

Pinch of cayenne pepper

1 egg

2 tbsp mayonnaise

2 tbsp butter, melted

1 tsp Worcestershire

2 tsp lemon juice

1 lb lump crab meat

In a large bowl, stir together bread crumbs and next 7 ingredients. Set aside.

In a separate bowl, whisk together egg and next 4 ingredients. Stir into bread crumb mixture until blended. Fold in crab meat just until combined. Gently form into 8 cakes, do not smash, and place onto a baking sheet that has been brushed with olive oil (I sprayed with oil too) and chill 30 minutes.

Preheat oven to 375 degrees.

Bake crab cakes in preheated oven for 9 minutes, gently turn crab cakes over, being careful so they don’t fall apart, and bake 7-8 minutes more.

Spicy Avocado Sauce

1/2 avocado

1 tbsp mayonnaise

2-3 tbsp milk

1 tbsp spicy brown mustard

1 small garlic clove, chopped

Juice of 1/2 lemon

3-4 dashes of tabasco

Salt and Pepper

Place all ingredients into a small food processor and puree until smooth.

Chicken Taco Egg Rolls

I know this is somewhat after the fact, but I had to tell you about one of the dishes I made for the Super Bowl. Chicken Taco Egg Rolls. I had the wrappers and wanted to fill them with something a little different. They were fantastic.

I had my daughter and grand kids over, and I've got say, they were a huge hit with everyone. 

Really creamy on the inside with huge flavor.

Linked with Weekend Potluck.

Chicken Taco Egg Rolls

3  chicken breasts, boneless and skinless

1/2 cup onion, diced fine

1/2 cup red pepper, diced fine

3 garlic cloves, minced

1 tsp cumin

1 tsp adobo seasoning

1 tsp oregano

Pinch red pepper flakes

Salt and pepper, to taste

1 cup black beans, drained and rinsed

3/4 cup cheddar cheese, grated

Egg Roll wrappers

Heat up a heavy skillet with 1 tbsp olive oil.

Season chicken breasts, on both sides, with salt and pepper. Cook breasts in the heated skillet until they’re just done. Make sure you don’t overcook them (a hint of pink is ok) because they will cook a second time. Remove to a plate and set aside.

In the same skillet, with more oil if necessary, add onion, red pepper, cumin, adobo seasoning, oregano and pepper flakes. Season lightly with salt and pepper, and sauté until onions are softened; add garlic and sauté a couple minutes more.

Dice up chicken and add to skillet along with any accumulated juices, along with black beans. Cook for 5 minutes; add in cheese and stir until melted. Check for seasoning and add salt and pepper if necessary. Let cool.

Place approx. 1/3 cup of chicken on the egg roll wrapper and roll according to package directions. Fry in a saucepan, with 2-3 inches of vegetable oil heated to 350*. Turn to brown evenly and place on a paper towel lined plate to drain.

Serve with tomatillo sauce or salsa for dipping. 

BBQ Smokies

I don't think things get much easier than these BBQ Smokies, and I can't remember ever having come across anyone who doesn't enjoy eating them.

Simple and delicious, with just a few ingredients that you just throw in a pot, simmer and devour. And that's usually how they "get gone", yes, I said "get gone",,,,,,by being devoured.

Just throw the entire package, or 2 or 3, in a pot or skillet. I like to get a 

little color on mine before I add the sauces.

And here's the line-up. These 3 simple ingredients make the best 

BBQ sauce for these little nuggets of goodness. 

Give them a good simmer to thicken up the sauce,,,,,

and done. Easy easy easy, and scrumptious. Oh, I almost forgot to mention, 

I lightened things up by using the turkey smokies. I think they're just has good as the beef, 

and nobody ever knows the difference.

The measurements I used for the sauce is:  1/4 cup of the Chipotle BBQ Sauce, 1/4 cup of the jam (grape jelly works well too), and 1 cup of the KC Masterpiece. I've found that's a pretty good ratio for a crowd, but if you want it spicier just adjust the ratios.