Guest Post by Big Sister
My mother is rolling her eyes and saying this is a little far-fetched, but really, it tastes good. I promise! She also thinks I need to add mayonaise to the pimiento cheese but I hate mayonaise. It is really a combination of two already posted recipes. I wanted to do fried green tomatoes but there wasn’t a store in town cooperating with me. Its almost time to grow my own! They say we might hit 90 degrees here next week. I know, I know, global warming is bad but I have had enough of winter!
Anyway, make up the recipe for these two recipes then put them together and VOILA! A yummy tasting snack that I bet know one else is bringing to the Super Bowl party.
I used my melon baller to get a little scoop of pimiento cheese and place it on one pickle. Then I topped with another pickle. I got the print outs for the toppers from Diana Rambles. I used double sided tape to stick them to toothpicks.
You’ve got one more day to show us your great stuff at the Super Bowl party:
Time for the ultimate post-holiday winter celebration. Super Bowl and Chili. They pretty much go together but they can also stand alone. This will be open until the end of the game on Sunday. If you are interested in co-hosting let me know. So, link up what you have! Just so you know, we are running a test of GoogleAdwords with Linky Party traffic. So, we might see some increased traffic levels. We will be awarding prizes as follows:
- $25 Starbucks Giftcard to the featured item-Delicious looking Hot Artichoke Dip from Judy at Savoring Today
- Kitchen Gadget to the entry number corresponding to total passing yards-560 (I may have been overly optimistic on the number of entries here) we will drop the 0 and that leaves us with 56 Susan from ZentMrs and the Mr.
- Kitchen Gadget corresponding to the total number of turnovers-3 Diana from Diana Rambles
- Kitchen Gadget corresponding to the total points from both teams-65 Lynn from Turnips 2 Tangerines
- Kitchen Gadget corresponding to the jersey of the most valuable player-#5 Krista from Every Day Mom’s Meals (Krista is my daughter’s name too )
Here are the rules:
- Please place the button or link up on your site.
- Link up as many items as you want that have to do with Superbowl or chili (food, crafts, party decorations etc.)
- Visit at least three other entries.
- Come back Sunday after the game to see who won.
- If you don’t have a site and would like to submit a recipe send me the recipe with a picture via email
- Follow Tumbleweed Contessa and other hostesses (TBD) on Facebook or via email
<div align="center"><a href="http://www.tumbleweedcontessa.com/blog/superbowl-and-chili-party/"><img src="http://www.tumbleweedcontessa.com/blog/wp-content/uploads/2013/01/Superbowl-and-Chili-Party-Button.jpg" alt="2013 Superbowl and Chili" style="border:none;
Are you ready for some football? Here is my football watchin chili recipe. Super Bowl of Chili
Be sure to come back on Monday and join our brand new weekly party.
I didn’t believe it so I had to try it. It was good! You may have noticed that I have been experimenting with cauliflower, the other white meat/potato lately. Some of these recipes have been good but in no way related to what they are supposed to mock. Like cauliflower clouds which were supposed to be like tater tots. They were okay but not tater tots. These Cauliwings are actually a pretty good knock off of boneless chicken wings. HINT: The secret is in the sauce. The more flavor you add the more flavor you get.
So, Thanksgiving/Pre-Christmas recovery friends, give this one a try.
- 1 head cauliflower, cleaned and cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup flour
- 2 teaspoons garlic salt
- Dash of cayenne
- 1/2 cup hot sauce (I prefer Crystal)
- 1/2 cup BBQ sauce + 2 tablespoons of hot sauce
- 2 tablespoons unsalted butter, melted
Preheat the oven to 450 degrees.
In a large bowl, whisk together the buttermilk, flour, and garlic salt and cayenne powder whisking until mostly smooth (it’s ok if there are a few lumps left).
Put the cauliflower in the bowl and stir with a spatula to completely coat with the buttermilk mixture.
Place the cauliflower on a greased cookie sheet. Separate any large clumpings. Cook for 20 minutes, gently turning mid-way through the cooking.
While cooking combine the hot sauce and 1 tablespoon of the melted butter in a medium size bowl and the BBQ sauce, two tablespoons of hot sauce and 1 tablespoon of melted butter in another medium size bowl.
Carefully remove the hot cauliflower from the oven and distribute evenly between the two bowls. Stir VERY gently to coat.
Return the cauliflower to the cookie sheet and bake another 5 minutes.
Serve with celery and ranch or blue cheese dressing.
Sharing with Food Done Light-Thursday Treasures and:
I love fried pickles. My daughter, Krista is nuts for pickles. Fried pickles are twice as nice. I like the slices not the spears. Its like being a dog or a cat person. You are either one or the other. My favorites are from a German restaurant in Fredericksburg, TX. If you haven’t been to Fredericksburg you are missing out on a great spot. They have a couple of great German restaurants there. In any event, I had a craving for fried pickles that would not be squashed. So, I started to think of ways to make them less bad than lovely deep fried. Here is what I came up with.
- 1 jar pickle slices (I like sweet spicy like Wickles or Famous Dave’s thick cut)
- 2 eggs
- 1/3 cup flour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 teaspoon garlic salt
- 1 teaspoon Cayenne Powder
- 1 teaspoon pepper
- 1 1/2 cups panko bread crumbs
Turn oven on 450.
Drain pickles and lay them out on paper towels to dry out a bit.
In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic salt, cayenne powder, and pepper. Mix well.
Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Bake for about 5 minutes on each side. If you need them a bit crispier you can broil them for a minute.
Serve with Ranch dressing.
I am certain where I got a recipe like this one – Martha Stewart. Over the years, I have tweaked and changed it to my taste. I think that the original cup was a cherry tomato. When I want a quick and refreshing little bite or plate of bites, I throw this together. This is perfect for when the ladies come over for a glass of wine after work on Friday.
- 1 English cucumber
- 1 ear of fresh corn (Grilled and cooled for added flavor if you like)
- 2 tablespoons roughly chopped fresh cilantro
- 6 oz cocktail shrimp cooked
- the juice from 2 limes
- salt and pepper
Peel the cucumber. I peel it into stripes for presentation. Cut into about 1 to 1 ½ inch thick rounds. Scoop out the seeds and some of the meat leaving the bottom in tact to form a cup. I used the small end of the melon baller. Place on the serving plate and salt lightly.
Meanwhile scrape the corn from the cob into a bowl (be careful with those silky threads). Mix in the cilantro, lime juice, corn,shrimp and salt and pepper to taste. Let sit in the fridge for about 20 minutes.
Fill the cups and there you go. Its fresh, light and a great treat straight from the garden.
For This Week’s Cravings on Mom’s Crazy Cooking.
Summer is the only time to get fresh okra. At our local farmer’s market you have to be there first to get any. People buy it all at once! I would share and buy just enough to cook up or maybe a little extra to freeze. But noooo, they take it all. This summer I am trying to grow my own. I still won’t pass up any at the market, if I can get it. I like it best breaded in cornmeal and pan fried. I know that isn’t good for you, but it takes me back to my momma’s cast iron skillet fried okra and fresh Pecos cantaloupe for dinner. Just a side for some delicious chicken fried steak and gravy. Oh my, how good does all that sound? I feel a cooking frenzy coming on. I better keep writing.
These can be made with fresh or frozen sliced okra. I have to give credit for the recipe to Paula Deen. I have taste-tested this one with my family and it is good. I did add the jalapenos and dipping sauce. They just spice it up a bit, and my kids LOVE the heat.
Serve them hot with a baked brisket and a pot of beans alongside fresh sliced tomatoes and cantaloupe (icy cold). Yummmmm!
OKRA FRITTERS WITH CHIPOTLE DIPPING SAUCE
- 1 1/2 cups self-rising flour
- ¼ cup cornmeal
- 1 tablespoon The Lady’s House Seasoning (see below)
- 1 cup buttermilk plus extra for thinning, room temperature
- 1 egg, room temperature
- 4 cups okra, sliced
- 4 fresh jalapenos finely diced, seeds in for extra heat
- Vegetable oil, for frying
Heat the oil in a cast iron Dutch oven to 350° or until a small piece of white bread toasts in the oil.
In a large bowl add flour, seasoning, buttermilk and egg. Mix well together. Add okra and jalapenos to mixture and coat. You may need to add a bit more buttermilk to make the batter consistency easy to spoon into the oil.
Using 2 tablespoons, scoop mixture into the hot oil. Constantly flip fritters to cook and brown evenly on all sides, about 10 minutes. Remove fritters with a slotted spoon and drain on paper towels. Salt while still hot. (May keep warm in a 200° oven while completing the remainder of the fritters.)
Place in a serving bowl or platter and serve hot.
A tasty sauce for dipping that I created is chipotle in adobo and mayonnaise. Finely dice 2 chipotle peppers with the sauce and mix well with the mayo. Make this a few hours ahead of time and let sit for the flavors to marry.
The Lady’s House Seasoning
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
One staple of our Easter menu is the crudite. Veggies and dip. Boring, right? So this year, I decided to make it EGGciting. Check it out! This is so simple even I, Middlesister, can do it. As far as I know, I invented it. Luckily my youngest brought home this cute little bunny egg to decorate my tray. Enjoy!
Here’s what you’ll need:
- 1 Egg shaped Honeydew Melon
- 1 Bag Skewers
- 1 Small Container Non Fat Plain Yogurt
- 1 Bag Green Onion or Green Chile Dry Dip
- 1 Bag Baby carrots
- 1 Zucchini
- 1 Can Black Olives
- 1 Jar Green Olives
- 5-10 Scallions or Long Green Onions
- 3 Bellpeppers
- 1 Yellow Squash
- 1 Bag Cherry Tomatoes
First, cut a small slice off the bottom of the Honeydew to make it sit flat. Next, carve a hole in the middle of your honeydew, just big enough for a ramekin to fit in. Place your honeydew on your serving tray, if desired. Clean and cut all the vegetables. You can use any vegetables you like, but I have chosen these. Make sure to keep them thick enough so that they can handle the skewering. Skewer the vegetables. Poke holes with an empty skewer around the honeydew and then place your skewered vegetables into the holes. I sprinkled the carrots around because they were difficult to skewer, but are a necessary on our crudite.
For the dip, follow the package directions. I used non-fat plain yogurt since I am dieting this year, but you can use cream cheese or sour cream with most packaged dips. Hope you enjoy your EGGciting crudite!