Bacon & Jalapeno Tater Tots with Cheddar Dip

Ingredients:

1 bag of tater tots
1 lb bacon
4-5 jalapenos (depending on how big they are)
tooth pics





 Directions:

Preheat oven to 375 degrees or preheat oil to 375 degrees in a deep fryer or deep skillet with oil.  Slice jalapenos into thin rings.  Slice the pound of bacon slices in half.  Place 1 ring of jalapeno on a tater tot and wrap with a half slice of bacon, secure with a tooth pic and set aside. 

Continue for remaining taters.  Place onto baking sheet lined with foil and bake 20 minutes or until bacon is crisp and brown OR place taters into deep fryer and fry for 3-5 minutes or until brown and crispy.  For both methods drain taters on paper towels to remove excess grease.  Serve with cheddar dip below!

Cheddar Dip


2lb block Velveeta cheese
1 cup cheddar cheese
1 16 oz jar of salsa

Melt cheese with salsa in microwave until melted or place in crock pot on low.  Stir and serve with tots!

Fried Baconnaise Pimento Cheese Balls

Ingredients
 

1 (7.25 ounce) package macaroni and cheese mix
2 tablespoons butter
1/4 cup milk
1 cup shredded Cheddar cheese
3/4 cup pimento cheese spread
1 cup shredded Italian cheese blend

2 cups Italian seasoned bread crumbs
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar
1/4 teaspoon salt
1 pinch cayenne pepper, or to taste

Baconnaise

4 eggs + 3 tablespoons of milk mixed with 1 Tablespoon of Bacon Salt

4 cups peanut oil for frying, or as needed

 

Directions:

 

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, Bacon Salt to taste and the cheese packet from the package.

While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.

Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.

Heat oil in a deep fryer or large saucepan to 350 degrees.

Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in Baconnaise, and then dredge in breading.

Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Grilled Artichokes

Ingredients:

 

2 to 4 large globe artichokes
1 lemon, cut into wedges
1/3 cup olive oil
1 tablespoon of chopped fresh herbs such as rosemary, oregano, and thyme
Salt
 

Directions:

 

Place chopped herbs in a small bowl, cover with olive oil. Microwave on high heat for 30 seconds (or heat oil and herbs on the stove top until warm). Let the herbs seep in the warm olive oil while you prepare the artichokes.

Prepare a large pot with an inch of water at the bottom and a steamer rack. Prepare the artichokes. Have lemon wedges ready. If you want a nice presentation, use scissors to snip away the pointy tips of the artichoke leaves. As you trim the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown from oxidation. Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut off and discard the top 1/2 inch of the artichokes. Cut the artichokes in half. Use a strong metal spoon to scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes.

Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack. Cover. Steam for 20 minutes (less of more, depending on the size of the artichokes), until you can easily pull off the outer leaves, and you can pierce the heart easily with a knife. The artichokes can be just a tiny bit less cooked than would be typically perfect for steamed artichokes, as you will be cooking them further on the grill.

Prepare your grill for direct, high heat. Use a pastry brush to brush the artichoke all over with the herb infused oil. Sprinkle all over with salt. Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have nice grill mark on the cut sides of the artichokes.

To serve, sprinkle the cut sides with more lemon juice. Serve alone or with mayonnaise, remoulade, or aioli.

Southern-Style Spinach Artichoke Dip

Ingredients:

3 Tablespoons Butter
4 Tablespoons Garlic, Minced
1 bag Spinach
Salt And Pepper, to taste
2 cans Artichoke Hearts, Rinsed And Drained
3 Tablespoons Butter (additional)
3 Tablespoons Flour
1-1/2 cup Whole Milk (more If Needed)
1 package (8 Ounce) Softened Cream Cheese
1/2 cup Crumbled Feta
1/2 cup Grated Parmesan
3/4 cups Grated Pepper Jack Cheese
1/4 teaspoon Cayenne
Extra Grated Pepper Jack
Tortilla Chips 
 

Directions:

 

Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside. 

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes. 

In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. 

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. 

Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly. 

Serve with chips.

Buffalo Chicken Rolls

Ingredients:

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Directions:

 

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

Figs and Strawberry Puff Pastry

Ingredients:

7 ounces of puff pastry, rolled into an 8″ by 10″ rectangle

15 strawberries, sliced

15 figs, sliced

honey, for drizzling

2 tablespoons brown sugar, or more depending on how sweet your fruit is

2 tablespoons pine nuts

3 sprigs thyme, leaves removed from sprig

2 tablespoons on butter cut into small pieces

for the chevre/ricotta base:

1/2 cup ricotta cheese

2 1/2 ounces mild chevre, softened at room temperature

1 tablespoon fig white balsamic vinegar (or plain white balsamic or white wine vinegar)

1 tablespoon extra-virgin olive oil

salt, to taste

black pepper, to taste

Directions:

Preheat oven to 400 degrees.  In a food processor pulse together all the ingredients for the ricotta/chevre base until smooth.  (Or mix together by hand in a bowl).  

Next, place the rolled out puff pastry on a cookie sheet and spread the cheese mixture on top evenly, all the way to the edges.  Then, assemble the fruit in an attractive pattern.  When the fruit is placed on the puff pastry, sprinkle it with the brown sugar, pine nuts, and thyme.  Drizzle the honey on top and dot on pieces of butter all over the pastry.  

Bake for 25-30 minutes.  Serve warm with a dollop of ricotta cheese and a drizzle of honey, if desired.

Southwestern Egg Rolls with Avocado Ranch Dip

Ingredients:

2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Dipping Sauce

1/2 cup ranch salad dressing
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel

1/2 medium rip avocado, peeled and mashed

Directions:

Preheat oven to 400.

In a large bowl mix all the egg roll ingredients together ( except the egg roll wrappers).

There should be instructions in the back of the wrappers about how to roll them.

Once they are all wrapped place egg rolls onto parchment paper on a baking sheet.

Brush a small amount of Olive Oil onto each roll and cook for 15 minutes. You will have to turn them once.

They are ready once they are golden brown.

Mix Dipping Sauce ingredients together.  Serve. 

Fully-Loaded Potato Skins

Ingredients:

6 small to medium sized russet baking potatoes (total 3 pounds)

Olive oil

Canola oil or grapeseed oil

Kosher salt

Freshly ground pepper

6 strips of bacon

4 ounces grated cheddar cheese

1/2 cup sour cream

2 green onions, thinly sliced, including the greens of the onions

Directions:

Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product. 

While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. 

Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

Mini Corn Dog Muffins

Ingredients:

1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

Directions:

Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Artichoke and Baked Brie

Ingredients:

2 large artichokes, top quarter and stems sliced off
3 ounces brie, rind removed and cut into chunks
1/2 cup heavy cream
1 egg yolk
1/4 cup freshly grated parmesan, plus more for the top
1 teaspoon fresh thyme leaves
2 tablespoons finely sliced almonds, crushed into coarse crumbs with a rolling pin

Directions:

In a large pot of salted water, boil the artichokes for 15-20 minutes (pull on a leaf to check for doneness; it should come right off). Take the artichokes out of the water and let them drain well, upside down, in a colander.
 

Put the brie in a small pot with the cream and let it melt on a low flame while constantly stirring.
 

When the mix is smooth, turn off the heat and, while stirring, add the yolk, the grated parmesan, the thyme and the crushed almonds.
 

Preheat the broiler to low and position the rack close to the bottom of the oven.
 

Fill the artichokes with the mix (it should cover the tops as well), sprinkle them with some more grated parmesan and almonds and place them standing head up in an oiled casserole dish.
 

Put under the broiler and let them cook for about 10 minutes, checking often, or until the cheese turns into a golden crust.

Parmesan and Thyme Crackers

Ingredients:

1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Directions:

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Deep-Fried Ravioli

Ingredients:

1 quart vegetable oil
1 cup all-purpose flour
2 eggs, beaten
1 cup plain bread crumbs
½ cup grated Parmesan cheese, divided
2 Tablespoons dried oregano
2 Tablespoons dried basil
1 Tablespoon dried thyme
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon pepper
12 store-bought ravioli (or 20 tortellini)

Directions:

Preheat vegetable oil in a large, heavy pot over medium-high heat.

Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, ¼ cup Parmesan, oregano, basil, thyme, garlic powder, salt and pepper.
In two batches, toss ravioli (or tortellini) in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli (or 5 tortellini) onto each skewer.

Once oil reaches 350ºF, carefully place skewers in pot, two at a time, and fry about 4 to 5 minutes. Drain on paper towels and sprinkle with remaining ¼ cup Parmesan. Serve warm, with marinara sauce or basil pesto on the side.

Taco Cups

Ingredients:

1 can refried beans
1/2 pound cooked taco-seasoned meat
1 cup shredded cheddar
1 cup salsa
1/2 cup sour cream
1/2 cup sliced black olives
1 bag Tostitos "Scoops!" 

 

Directions:

Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives.

Baked Mozzarella Sticks

Ingredients:

1 (12 ounce) package reduced-fat string cheese
1 egg
1 Tbsp Italian seasoning
1/2 cup Panko bread crumbs
1/2 cup prepared marinara sauce, warmed

Directions:

Position oven rack in the upper third of the oven and preheat to 350°F.

Line a baking sheet with foil and spray with nonstick cooking spray.

Remove cheese from package and set aside.

In a small bowl, whisk egg until foamy.

Mix Italian seasoning and breadcrumbs in a separate bowl.

Dip one piece of string cheese in egg until coated and then into bread crumbs, coating completely.

Re-dip cheese in egg and breadcrumbs, if desired, for extra crispy sticks.

Repeat with remaining string cheese and place on a baking sheet.

Bake for 5 to 6 minutes or until heated through.

Serve with warmed marinara sauce.

Fried Olives

Ingredients:

12 large green olives, pitted, and stuffed with cheese
1/4 cup all-purpose flour
1 tbsp water
1 egg, beaten
1/2 cup panko breadcrumbs, ground into a fine crumb
1 cup of vegetable oil

Directions:

Begin by taking the olives and place them on some paper towel. Remove as much moisture from the exterior of the olive as possible. Next, get your dredging station ready. Add the water to the beaten egg, and mix for your egg wash. Add the flour to one bowl, and the breadcrumbs to another bowl.

Take a small pan and add the oil, heating it for about 5 minutes or so, or until you reach about 350 degrees.

Take a a few of the olives and toss it into the flour bowl. Shake them around to fully coat, then add into the egg wash. Make sure the olives get a nice coating of egg, then move them into the panko breadcrumbs, tossing to make sure you have a nice even coating of breadcrumbs. Add these to the hot oil, and cook for a few minutes, turning once with a spoon. 

Once they are golden brown, remove them with a slotted spoon onto some paper towel to remove any access oil.

Potato Rings

Ingredients:

3 large russet potatoes, cleaned peeled and chopped into large pieces
1/3 cup plus 2 tablespoons heavy cream
¼ cup unsalted butter (½ stick), softened
½ cup caramelized yellow onions, chopped
3 tablespoons chives, thinly sliced
2/3 cup  all purpose flour
1/3 cup rice flour
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
2 eggs, lightly beaten
salt and pepper to taste
2 quarts vegetable oil

buttermilk ranch sauce:
1/2 cup light mayonnaise
¼ cup low-fat buttermilk
1 ½ teaspoons fresh lemon juice
2 tablespoons flat leaf parsley, minced
1 tablespoon chives, thinly sliced
1 teaspoons dill, minced
½ teaspoon dry mustard
salt and pepper to taste

Directions:

Place the potatoes in a large pot and fill with water.

Bring to a boil on medium-high heat and cook until the potatoes are fork tender, a20-25 minutes.

Drain the potatoes into a colander and pour back into the pot.

Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed).

Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir.

Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.

While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside.

When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40).

Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape.

Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated).

Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.

Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F.

While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper.

When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.

Drain onto a large plate lined with paper towels and season with salt with pepper.

Repeat with the remaining potato rings and serve immediately with the dipping sauce.

Deep-Fried Pickles

Ingredients:

Vegetable oil, for frying
1 cup all-purpose flour
Salt and fresh ground black pepper
4 large eggs, beaten
1 cup cornmeal
1 (16-ounce) jar bread and butter pickles
Honey Mustard Sauce, recipe follows

Directions:

In a heavy-bottomed pot, heat 2-inches of oil to 350 degrees F.

Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In batches, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain.
Transfer to a serving platter and serve with Honey Mustard Sauce.

Honey Mustard Sauce:

1/4 cup sour cream
1/4 cup Dijon mustard
1/2 cup mayonnaise
2 tablespoons honey

Mini Bacon Cheddar Quiche

Ingredients:

 

1 recipe of savory pie crust

5 eggs, beaten

1/4 c. milk or cream

1 tsp. hot sauce

2/3 c. finely shredded cheddar cheese

1/2 lb. bacon, cooked and crumbled

1 tbsp. minced parsley or chives

Salt and pepper

Directions:

Preheat oven to 400 degrees.

 

Roll out dough, cut with a biscuit cutter. Place disks into a mini muffin pan sprayed with nonstick spray.

 

Beat eggs and cream in a bowl, Add in hot sauce, cheese, bacon, parsley, salt and pepper. Mix well.

 

Use a teaspoon and spoon some mixture into each cavity.

 

Bake for 10 minutes, or until golden brown and puffy. Serve with more parsley or snipped chives.

White Bean Dip

Ingredients:

One 15 oz. can cannellini or white beans, rinsed and drained
Juice of 1/2 lemon
2 teaspoons fresh rosemary leaves
1 clove garlic
1 tablespoon olive oil, plus more if needed
1/4-1/2 teaspoon salt

Directions:
 
In a small food processor or blender, combine the beans, lemon juice, rosemary, garlic, olive oil, and salt. Purée, adding another tablespoon of olive oil if the mixture is still coarse, until smooth. (The dip can be stored in the refrigerator for up to one week.)

Crab Cake Hush Puppies

Ingredients:

1 cup self-rising white cornmeal mix
1/2 cup self-rising flour
3 green onions, thinly sliced
1/2 cup finely chopped red bell pepper
1 tablespoon sugar
1/4 teaspoon salt
8 ounces fresh lump crabmeat, picked
1 large egg
3/4 cup beer
Vegetable oil
 
Preparation:

Stir together cornmeal mix, flour, green onions, bell pepper, sugar, and salt in a large bowl.

Stir in crabmeat, egg, and beer until just moistened. Let stand 10 minutes. Pour oil to depth of 2 inches into a Dutch oven; heat to 360°.

Drop batter by tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes or until golden brown, turning once.  Serve with tartar or cocktail sauce.