Archive for the ‘Tailgating / Snack Food’ Category

Homemade Jo Jo’s

October 27, 2017

I’m not sure where I got this recipe from, it was a Google search and I can’t find it again.  These are definitely restaurant quality Jo Jo’s.

INGREDIENTS:

  • 6-7 whole Medium-Small Sized Russet Potatoes
  • 1 cup All-Purpose Flour
  • 1/3 cup Cornstarch
  • 2 teaspoons Sea Salt
  • 1/2 teaspoon Black Pepper, Fresh Ground
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Dried Rosemary
  • 1/4 teaspoon Dried Thyme
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Chili Powder
  • High Heat Cooking Oil (I used Coconut Oil)
  • For Serving: Ranch, Fry Sauce, Ketchup

INSTRUCTIONS:

  1. Scrub potatoes well and cut out any bad parts but leave skin intact.
  2. Slice each potato in half. Slice each half in half and then half again.
  3. Place in a large bowl and cover potatoes with cold water. Soak sliced potatoes for 20 minutes.
  4. In a large bowl or Ziploc bag add flour, cornstarch, salt, pepper, garlic, rosemary, thyme, paprika and chili powder. Mix until well combined.

Drain potatoes but do not dry and add to flour mixture. Toss until well coated. Allow potatoes to rest 15-20 minutes in flour mixture before frying. If any of the potatoes stick together sprinkle with a little more flour.

  • While potatoes rest heat 3-4 inches of cooking oil in a heavy duty deep frying pan until 350-375 degrees.
  • Carefully add potatoes in a single layer and cook for 5-7 minutes until golden brown. Carefully turn potatoes over and cook until other side is golden brown.
  • Place Jo Jo’s on a baking sheet covered with paper towels and keep warm in a 200 degree oven.
  • Repeat with remaining potatoes until all Jo Jo’s have been cooked.
  • Serve with Ranch, Fry Sauce, Ketchup or your favorite dipping sauce.

 

Advertisements

Picnic cabbage salad

November 24, 2016

This recipe comes from my Aunt Elaine by way of my Mom. Looks pretty danged tasty!

cabbage-salad

Ingredients

1 cup sugar

1 cup apple cider vinegar

3/4 cup light salad oil

1 teaspoon ground mustard

1 teaspoon celery seed

1 teaspoon salt

6 cups shredded cabbage

1 large onion, thinly sliced

1 large red bell pepper, thinly sliced

_______

In a 2-quart saucepan, bring the sugar, vinegar, oil, mustard, celery seed and salt to a boil. Mix well and boil for 5 minutes, stirring occasionally.

Combine the cabbage, onion, and bell pepper in a heat-safe bowl. Pour the hot vinegar mixture over the cabbage and stir well. Cover and refrigerate for at least 8 hours before serving.

Makes 12 servings.

 

Mexican Buffalo Chicken Skillet Dip

November 14, 2016

Mark found this recipe and for the life of me I can’t find what website he found it on.  This is another really good appetizer.  We served it with our Creamy Spinach Stuffed Mushrooms.

1

Ingredients
1 package (8 oz) cream cheese, cut into cubes
1/3 cup Frank’s™ Red Hot™ Original cayenne pepper sauce
1 ablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
2 cups chopped deli rotisserie chicken
1 container (8 oz) sour cream (1 cup)
Tortilla chips and celery sticks, as desired

Directions
In 10-inch nonstick skillet, heat cream cheese, pepper sauce and taco seasoning mix over medium heat 4 to 5 minutes, stirring constantly, until smooth.
Add chicken, continuing to stir and cook 1 to 2 minutes longer or until starting to bubble. Stir in sour cream; heat 2 to 3 minutes longer or until heated through.
Serve with tortilla chips and celery sticks.

Notes:
It’s also good served with diced jalapenos and Roma tomatoes

Creamy Spinach-Stuffed Mushrooms

November 14, 2016

This is another recipe that I found on FB.  It’s very easy to make and they are so delicious.  Perfect for a party appetizer for any time.  We had them watching Sunday Night Football along with our Mexican Buffalo Chicken Skillet Dip.  Very good combination.

2

Ingredients:
20 medium-sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 ounces cream cheese
Salt
Pepper
¼ cup bread crumbs
¼ cup parmesan

Preparation:

  • Preheat oven to 375˚F/190˚C.
  • Remove the stems from the mushrooms. Place the top half on a baking sheet and mince the stems.
  • Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
  • Add the spinach, cook until it wilts, and add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well combined
  • Take a spoonful of the spinach mixture and fill each mushroom top.
  • Mix bread crumbs and parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
  • Bake for 12-15 minutes or until golden brown

Chicken Tortilla Soup

November 13, 2016

This recipe comes from JoyTT in Texas.  This is her Mom’s recipe and I made it for my family yesterday.  This is a very good recipe and I think the entire family enjoyed it. It’s super easy to fix.  I have never made Tortilla Soup before so I have a few things to learn on it.  Please see my notes below for some tips.

This is my picture, so if Joy wants me to replace it when she makes her own, we will.

fullsizer

8 cups chicken broth
½ cup rice
Chipotle peppers to desired taste, chopped
1 medium onion, diced
2 Roma tomatoes, diced
1 clove garlic, minced
1 cup corn
1-2 tbsp cilantro, rough chop
2 cups shredded chicken

Garnish
Tortilla strips
Avocado chunks

Notes:
I thought I was doing the family a favor and let it cool down a little bit before serving.  Do NOT do this; it needs to be served really hot.  I also diced up Jalapenos.  We garnished it with the tomatoes, jalapeno, avocado and cilantro.  I made my tortilla strips from scratch.  Another suggestion from the family was to garnish it with some grated up Monterey Jack cheese

 

Bacon, Egg & Cheese Crescent Roll-Ups

August 19, 2016

Mark found this recipe. These things are SO delicious and so easy to make!  We had them for dinner rather than breakfast. They re-heat very nicely, so you could easily make up enough for the whole week. 

See my notes at the bottom.

14089074_1199564766767676_3536573693488203521_n

Notes:
We normally like our bacon crispy, but keep in mind that after you fry it, the bacon will get baked making it even more crispy.  So I didn’t fry it as crispy as I normally would.  You could also substitute sausage links for the bacon .

Grilled Chicken Skewers

July 8, 2016

Grilled Chicken Skewers

Marinade:

1/2 cup extra-virgin olive oil

2 tablespoons minced shallots

3 garlic cloves, finely minced or pressed with garlic press

2 tablespoons chopped fresh rosemary

Minced zest and juice of one lime or lemon

3 tablespoons sweet paprika

1 1/2 teaspoons kosher salt, plus more for seasoning the chicken

1 tablespoon black peppercorns, finely ground

1/4 teaspoon cayenne

Combine all above ingredients in a ziplock bag 

2 pounds boneless, skinless chicken breasts, each cut lengthwise into 3 equal pieces

Add to marinade, seal the bag, squeezing out the air and massage to thoroughly coat the chicken.  Marinate in the refrigerator for at least 6 but no more than 24 hours.

Canola oil for the grill or grill pan

2 limes cut into wedges for serving

6 to 12 metal or bamboo skewers

If using bamboo skewers, soak them in water for 40 minutes.

If grilling outside, prepare a high heat grill.

(more…)

Fried Mashed Potato Balls

February 13, 2016

It seems like Mark finds all of his good recipes when he’s hungry at work.  This one he found the other day on a site called “Gather for Bread”.  He sent me this at work and I didn’t even have to look at the recipe and told him “we are making that”.  Seriously, with the words “fried” and “potato” in the same sentence, heck yeah, we’re making it.  These are so easy and so good you won’t believe it.  The are so good just the way they are, put I put some suggestions at the bottom.

12694861_1073309722726515_2858206856804557237_o.jpg

Ingredients

  • 2 cups cold mashed potatoes
  • 2 eggs, lightly beaten
  • ½ cup dry bread crumbs
  • Oil for frying

Instructions

  1. Shape mashed potatoes into 1-in. balls. Roll in egg then in bread crumbs. Freeze for 10-15 minutes.
  2. Using an electric skillet, heat 1 in. of oil to 375°. Or use a deep frying pan and heat oil over medium-high heat.
  3. Fry mashed potato balls, a few at a time, for 2-1/2 to 3 minutes, turning once halfway or until golden brown. Remove with a slotted spoon to paper towel lined plate or try to drain. Serve warm with gravy or alone.

Notes:
I used a cast iron deep fryer and it worked great. I also made my mashed potatoes just like if I was making them from a meal.  I didn’t have leftovers so I made a batch up just for this recipe.  I also thought some cheese, a little garlic and some fried diced up bacon in the mashed potato mixture would be awesome.   But they are plenty good just as they are.

Just an FYI, mashed potatoes freeze very nicely

 

Brown Sugar Lil Smokies

March 10, 2014

And here is another excellent recipe that I made for Sara’s baby shower.  It is so simple and tastes wonderful and so inexpensive to make.  I had so many compliments on this one, I think it was a hit.  And, once again, I apologize for jacking someone else’s photo.  I like to have my own but there wasn’t time.

index

Ingreditents
1 pound bacon
(16 ounce) package little smokie sausages
1 cup brown sugar, or to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
  3. Bake until bacon is crisp and the brown sugar melted.

Philly Cheesesteaks

September 8, 2013
IMG_0042
Mark and I have been looking for a good Philly Cheesesteak recipe for some time now and he brought this recipe home from work the other day.  I would have to say, without a doubt, this is the best Philly Cheesesteak sandwich that I have ever eaten.  There are a few things noted at the bottom that I did different from the recipe.  I would recommend this sandwich to anyone.

By Chef Michael Symon

Ingredients

– 1 lb rib eye steak, thinly sliced
– Kosher salt and freshly ground pepper
– 4 Tbsp olive oil, divided
– 2 cups thinly sliced yellow onion (about 1 large onion)
– 2 cups thinly sliced button mushrooms (about 8 oz)
– 4 slices provolone cheese
– 4 hoagie or hero rolls, split and toasted

Directions

1. Set a large skillet over high heat. Season steak slices on both sides with salt and pepper. Add 3 Tbsp oil to preheated pan and then add steak. Cook until browned, about 30 seconds. Flip slices and cook another 30 seconds. Transfer to a plate.

2. Reduce heat to medium-high; add remaining 1 Tbsp oil and then onion, mushrooms, and a pinch of salt. Cook until vegetables soften and begin to caramelize, about 3 minutes.

3. Divide vegetables in skillet into 4 equal piles. Divide steak into 4 portions and top each veggie pile with 1 portion steak, then 1 slice provolone cheese.

4. Reduce heat to low, add 2 Tbsp water to pan, cover, and cook until cheese is fully melted, about 30 seconds. Pack 1 pile of veggies, meat, and cheese into each roll.

Note:

  • I used a sweet white onion instead of the yellow
  • I put our steak in the freezer for about an hour beforehand.  It makes for much easier slicing.
  • We used a sandwich roll that was much like the kind you would get at Subway.  You actually need a hard roll for this sandwich.  It will make for much easier eating.  It was good but the bread got soggy and started falling apart towards the end of the sandwich.

IMG_0045