Archive for the ‘Tailgating / Snack Food’ Category

Turkey Bacon Avocado Wraps

July 14, 2019

I made this recipe some time ago and it’s fantastic.  We have actually had it a few times and I’m just getting around to posting it.  Easy and very tasty.

Ingredients:
1 (8 oz.) container chive and onion cream cheese
2 tsps dijon mustard
6 tortillas
6 lettuce leaves
12 slices deli turkey
12 slices cooked bacon (I used the thick bacon)
3/4 cup shredded cheddar cheese ( I used slices the second time I made them)
1 tomato, sliced
1 avocado, sliced

Directions
Mix together cream cheese and dijon mustard until smooth
Spread 2 tablespoons of cream cheese mixture onto each tortilla
Top each tortilla with 1 lettuce leaf, 2 slices of turkey, 2 slices of bacon, 2 tablespoons of shredded cheese, tomato and avocado.
Roll up tightly and cut in half diagonally.

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Homemade Jo-Jos (Super Crunchy)

July 14, 2019

I found this new recipe on “mystainedapron.com“, which is some how an appropriate website for me, LOL.  I already have a Jo-Jo recipe on the blog but this one is a much better.  They are so crunchy and taste amazing.

Ingredients:
1 1/2 – 2 lbs gold potatoes, cut in wedges or sliced in 1/4 inch slices
2 T vegetable or canola oil, plus extra for frying
1 cup buttermilk
1/2 tsp baking soda
1 1/2 cups flour
1/2 cup cornstarch

Spice Mix:
1 T kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp cayenne pepper (this was my addition)

Directions:
Toss the potatoes in a microwave safe bowl with 2 T oil and 1 T of the spice mix.
Cover completely with plastic wrap. Microwave for 8 minutes, carefully tossing them around after 4 minutes to redistribute without removing the plastic wrap.
Carefully remove plastic wrap and pour potatoes out onto a baking tray and let cool. You should be able to pierce them with a knife but they won’t completely fall apart.
Heat a couple inches of oil in a dutch oven or deep pot to about 350 degrees.
Set up 2 bowls. In one, mix the buttermilk and baking soda together.
In another, whisk the flour, cornstarch, and remaining spice mix together.
Coat the potatoes in the flour mix, then the buttermilk, then back in the flour mix.
Place on a wire rack and continue coating the remaining potatoes.
Fry in batches for a few minutes, flipping halfway, until golden and crunchy.
Since they potatoes are pretty well cooked you’re really just cooking the coating more so.
When done, remove to a new wire rack set over a baking tray.
Sprinkle with salt while warm if desired.

Deep Fried Jalapeno’s

August 18, 2018

I have been trying to recreate Applebee’s Jalapeno Coins for some time now.  I have tried different recipes, all were good but not what I was after.  I finally came across this recipe and for the life of me, I can’t find it to give them credit.  So I am basically recreating the recipe from memory.

These are fantastic and I could eat them every day.

These are the jalapenos that I used, they are our favorite and they stay fairly firm after deep frying.

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Frito Pie

December 16, 2017

I have always wanted to try Frito Pie.  I have seen the recipe many times over the years and have just never made it or tried it.  Mark sent me this recipe the other day and I immediately decided I needed to make it.  It’s a very simple meal and easy on the pocket book.   I will cut this recipe in half next time, it’s way too much food for 2 people.

Like many of our recipes, this one came from “Taste of Home”. 

Ingredients

1 pound ground beef
1 medium onion, chopped
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (9-3/4 ounces) Fritos corn chips
2 cans (10 ounces each) enchilada sauce
2 cups shredded cheddar cheese
Thinly sliced green onions, optional

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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.

 

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.

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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 .