Corn Dogs

My youngest son is the Hot Dog King.  And since his third birthday was Saturday, he got his choice for dinner.  Corn Dogs were on the menu, but rather than buying the frozen variety, I opted to make some from scratch!  These turned out much better than expected, and while a little time consuming in my countertop fryer, they were worth it as a special occasion.  After a fun day riding the Metro and visiting the Zoo, my little birthday boy was ready to chow down on corn dogs, macaroni and cheese, and applesauce!  Not bad menu planning for a three year-old!!

2 2/3 cups yellow cornmeal

1 1/3 cups flour, plus more for rolling

3 tablespoons sugar

2 teaspoons baking powder

salt and pepper

4 eggs, beaten

1 1/2 cups milk

vegetable or peanut oil, for frying

12 hot dogs

ketchup and mustard, for serving

Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper.  Stir in eggs and milk (this will be about 5 cups batter).  Fill a large pot or deep fryer with enough oil to submerge hotdogs and heat to 360 degrees.

While oil is heating, pat hot dogs dry and insert a 10-inch wooden skewer through each.  Roll in flour to coat.  Dip a hotdog into the batter, turning until completely coated.  I've found that the easiest way is to pour some of the batter into a tall water glass, then, using the skewers, dip each hot dog.  Holding it by the skewer, carefully add each hot dog to the hot oil.  Repeat with remaining hot dogs.

Cook corn dogs, turning with tongs to cook evenly, until deep golden brown, 5-7 minutes for each.  Transfer to a paper towel-lined platter, turning to blot oil.  Serve warm, with ketchup and mustard.

Serves 12.

Recipe adapted from Martha's American Food, by Martha Stewart.

Hot and Tangy New York Strip Steaks

Remember last week when I shared the world's best twice baked potatoes with you?  Well, here's another fabulous steak recipe you can grill up alongside 'em!  This recipe first piqued my interests while watching Throwdown! on Food Network, and then, after taking a Williams-Sonoma cooking class based on the cookbook from the same show, I knew I had to make these.  Bonus is that the source for the recipe was a Marine grillmaster stationed at one of my own Marine dad's former duty stations.  If this recipe has the Marine Corps seal of approval, than it's good enough for me...and I think you'll love it too!

1 12-ounce can Coca-Cola

1/2 cup soy sauce

1/2 cup garlic teriyaki sauce

1 habanero chile, with seeds, finely chopped

1 tablespoon grated orange zest

1 tablespoon grated fresh ginger

1 tablespoon olive oil, plus more for grilling

1 teaspoon black pepper

3/4 teaspoon lemon juice

1/8 teaspoon salt

4 8-ounce New York strips, 3/4 inches thick

Mix all ingredients except steaks in a medium bowl.  Place steaks in a marinating dish and pour coke mixture over meat.  Cover and turn several times to coat the steaks on all sides.  Refrigerate 4-6 hours, turning the meat occasionally.

Let the steaks, still in the marinade, stand at room temperature 20-30 minutes before grilling.

Remove the steaks from the marinade and set aside.  Pour the marinade into a small sauce pan and bring to a boil.  Cook about 10 seconds.  Pour half the marinade into a small bowl for basting the meat.  Reduce the heat until the saucepan and summer the remaining marinade, stirring occasionally, until it is reduced to a dipping sauce, 5-10 minutes.

Preheat the grill to high.  Pat steaks dry with paper towels.  Lightly coat with olive oil.  Grill over high heat, turning once and basting frequently, 3-4 minutes per side for medium-rare.  Remove from grill and let rest 2-3 minutes.  Serve warm, with dipping sauce on the side.

Serves 4.

Recipe adapted from Throwdown! by Bobby Flay.

Caramelized Onion Dip

The big game is coming up this weekend and I don't know about you, but football food is a must whether you're just watching for the commercials or you're a die-hard fan.  Last year I featured a few menu ideas here and here and I also have several game day favorites here so you can add this recipe to the mix.  It's a little bit time consuming, but it's so much better than the jarred or (gasp!) canned version at your local grocery.  Skip the powdered crap and make it from scratch!!  Need the recipe for the best Super Bowl Sunday ever?!  Whip up your favorite dips, build some monster sandwiches, pour half a dozen bowls of chips, and keep the beer extra cold!

2 tablespoons olive oil

3 pounds onions, halved and thinly sliced

salt and pepper

1/4 cup red wine vinegar

1 tablespoon fresh thyme, chopped

8 ounces cream cheese, softened

1 cup sour cream

french fried onions and paprika, for garnish

Heat olive oil in a heavy-bottomed pan over medium-high heat.  Cook onions, stirring occasionally, until soft and golden brown, about 15 minutes.  Cover and reduce heat to low.  Cook, stirring occasionally, until caramelized, about 40 minutes.

Raise heat to medium and season onions with salt.  Stir in vinegar and simmer until absorbed.  Stir in thyme and remove from heat.  Let cool.  Coarsely chop the onions.

With an electric mixer on medium speed, beat cream cheese until smooth.  Fold in sour cream and chopped onion mixture.  Season with salt and pepper.  Transfer to serving bowl, cover with plastic wrap, and chill 1 hour (or up to overnight) before serving.  Garnish with fried onions and paprika.  Serve with chips, crackers, and fresh veggies for dipping.

Recipe adapted from Martha's American Food, by Martha Stewart.

Half-time Hoagie

Sandwiches are the quintessential football food. And, when you're hosting a bunch of dudes for the biggest game of the year, it's crucial to serve dishes that can feed an army! Enter this sandwich. It's piled high with meat. It has a kick of heat from the peppers. It has the perfect crunch from the toasted bread. And it can be switched up to suit the tastes of your entire party. Serve it on a large cutting board and let your guests cut off their own.  Bonus, it even keeps in the fridge for a day or two without getting too soggy, thanks to the toasted bread!

3 tablespoons butter

3 cloves garlic, minced

1 tablespoon parsley

1 loaf ciabatta, halved length-wise

1/3 cup mayonnaise

1/2 pound thinly sliced deli turkey

1/2 pound thinly sliced deli ham

1/4 pound thinly sliced salami

1/4 pound thinly sliced provolone

salt and freshly ground black pepper

1 cup shredded lettuce

1/4 cup sliced hot banana peppers, drained

1/4 cup thinly sliced red onion

Preheat the broiler.

In a small skillet over low heat, melt the butter with the garlic. Continue to cook over low heat until the garlic begins to soften, 2-3 minutes. Add the parsley and cook another minute. Remove from heat and spread on the inside of both pieces of ciabatta. Place under the broiler and toast until golden. Let cool.

Spread the mayonnaise on the bread. Layer the turkey, ham, salami, and provolone on the bottom half of the bread. Sprinkle with salt and pepper. Top with lettuce, peppers, and onion. Cover with top half of bread. Wrap tightly in foil and place a heavy skillet (I used a cast iron griddle pan) on top. Let sit 30 minutes.

Slice and serve.

Quarterback Queso Dip

It's not Game Day without some sort of warm dip, oozing over crispy tortilla chips.  My family is a big fan of the classic Rotel & Velveeta combination, but this year I wanted to do something a little different.  I combined a few of my favorite flavor combinations, pulled from a few tried and true cheese dips and queso recipes, and stirred it all together in a cast iron skillet to add just a touch more pizzaz.  The result was this dip, which was declared a winner, no matter which team my guests were rooting for!

1 pound ground beef

2-3 cloves garlic, minced

1 packet taco seasoning

1 16-ounce jar of chunky salsa

2 cups shredded cheddar cheese

8 ounces cream cheese, cut into cubes

1 can black beans, drained and rinsed

In a medium skillet (I like cast iron) over medium heat, brown the beef along with the garlic.  You may need to add some olive oil, depending on the leanness of the meat.  Add the taco seasoning and salsa, bringing to a simmer.  Cook uncovered for 10 minutes, stirring occasionally.  Drop the heat to low and add the cheese, cream cheese, and beans.  Cook until just melted.  Serve hot with tortilla chips

This Month: Super Bowl Sunday

I know the Super Bowl isn't for quite some time, but my family much prefers college football to pro, so I thought I'd get this party started in time for the college play-offs!  Besides, my beloved Irish only have a few more games in regular season, so I need to get my act together in order to enjoy the last few games of the year.  After traveling to two games this year (both wins!) I'm pumped for my boys to finish strong.  These snacks are sure to "shake down the thunder" as we say in South Bend!  Whether you're putting together the ultimate tailgate, hosting a happy hour, or just looking for some great snacks, these idea are sure to be the winners at your next sporty soiree!

Quarterback Queso

Halftime Hoagie

Blitzin' Bourbon Street Buffalo Wings

Extra Point Jalapeno Poppers

Jalapeno Popper Dip

I don't know about you, but jalapeno poppers are one of my favorite snacks.  The only problem is that they can be kind of a pain to make...  Enter this dip.  It has all the flavors, serves a crowd, reheats well, and is so good I could eat it with a spoon all by itself.  I've made this as written below, and I've also made it using reduced fat cream cheese, mayo, and cheddar.  I think I actually prefer the reduced fat version, since it's not so heavy as to turn quickly into a meal substitute!!  Either way, this dip is delish, and your guests, guys and gals alike, will love it!!

2 8-ounce packages cream cheese

1 cup mayonnaise

1/2 cup shredded cheddar cheese

1 4-ounce can chopped green chilies

1 4-ounce can diced jalapeños

1/2 cup shredded Parmesan cheese, divided

1/2 cups Panko

1 tablespoon olive oil

Fritos and chopped veggies, for dipping

Using a stand mixer fitted with the paddle attachment, beat the cream cheese, mayonnaise, cheddar, chilies, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish.

In a small bowl, combine the panko, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown.

Serve hot, with Fritos and veggies for dipping!

Parmesan Steak Fries

I've tried making French fries before.  While tasty, they didn't have the right crispy-on-the-outside-soft-on-the-inside texture for my liking.  And, I'll be honest, when it comes to fries, I tend to prefer the smaller shoestring variety than large steakhouse styles.  Until I made these.  Not only are they super easy, but they're incredibly versatile.  There are endless ways to change the flavors and seasonings to fit just about any meal.  And let's face it, when you're serving a steak dinner, big wedges of potato are a whole lot more sophisticated than a side of fries!  Serve these with your favorite dipping sauce or a dollop of flavored butter....or eat them plain.  The world is your oyster; enjoy!

3 large egg whites

3 baking potatoes

1 cup grated parmesan cheese

salt to taste

Preheat oven to 425.  Line a baking sheet with parchment paper.

Whisk the egg whites into a shallow dish.  Wash the potatoes and cut each into 6 long spears.  Add to the egg whites and turn to coat.  Place the parmesan in a separate shallow dish.

One at a time, remove the potato spears from the egg whites, allowing the excess to drip off.  Roll the spear in the parmesan, coating each spear evenly on all sides.  Place on the parchment-lined baking sheet.

Bake, without turning, until the potatoes are fork-tender and golden brown, about 30 minutes.  Season with salt to taste.

Serves 4.

Recipe adapted from Great Food Fast by Martha Stewart Living.

Santa Fe Soup

This recipe comes curtesy of a dear friend of my mama's. Mom emailed me the recipe years ago, along with a story about how she took a double* of this recipe to a tailgate at the Army-Navy game and it was gobbled up in record time! Of course, the Army-Navy game was being played in Pennsylvania in December, and has a tradition of being bitterly cold, so it's no wonder the tailgaters wanted something warm and hearty. Included in Mom's story was the tale of how she wrapped her empty soup pot (a Calphalon one, no less) in a plastic bag so it wouldn't roll in the car and make a mess on the way home. My little brother, trying to be helpful, dumped the trash before they left the stadium. Well, you can guess what happened. Mom didn't discover her missing pot until they were back home in Virginia and it was far too late! Anyway, make this soup for a tailgate or gamewatch...or, if you're like me, you'll make it when it's 3 degrees outside with a windchill of -8!

2 pounds ground beef

1 large onion, diced

3-4 cloves garlic, minced

1 can whole kernel corn, undrained 

1 can black beans, undrained 

1 can pinto beans, undrained 

1 can kidney beans, undrained 

1 can diced tomatoes with green chili peppers, undrained 

1 can zucchini in tomato sauce, undrained 

2 packages ranch dressing mix (1 spicy and 1 regular) 

2 packages taco seasoning mix 

2 cups water 

1/2 cup fresh cilantro, chopped 

diced avocado 

shredded cheddar cheese 

sour cream 

crunchy tortilla strips

Brown the meat. Drain well, unless using lean meat. Add onions and garlic. Continue to cook until onion is soft and translucent and garlic is fragrant.  Add canned goods, seasonings, and water. Mix well and simmer until time to serve.

Just before serving, stir in cilantro (save some for garnish, if you'd like).

Top with avocado, cheddar cheese, sour cream, and tortilla chips.

This recipe serves a crowd, particularly if you double it*!!  Feel free to let 'er go all day long in a Crock Pot set to medium.

***To double this recipe, simply add an extra can of corn, diced tomatoes, and zucchini!!***

Smoky Cheese Fries

I don't know about you, but there is just something about football games that screams for cheesy fries!  These pack some heat with the added chipotles, so adjust the flavors as you see fit.  Try different cheeses to your liking.  Season the fries, or even try different cuts of fry to sop up as much of the sauce as your little heart desires.  Just make sure to keep it warm....no one likes cold cheese...or cold fries!

1 large pacakge frozen waffle fries

2 tablespoons butter

2 tablespoons flour

2 tablespoons tomato paste

2 cups milk

2 cups grated cheddar cheese

2 chipotles in adobo, plus 1 to 2 tablespoons adobo sauce

salt

Preheat the oven and bake the fries according to package directions.

Melt the butter in a small pot over medium heat.  Stir in the flour to make a roux.  Add the tomato paste, stirring to combine.  Whisk in the milk.  When the milk begins to bubble and thicken, add the cheese, chipotles, and adobo sauce.  Season with salt.

Serve the fries piping hot with a bowl of the hot cheese dip on the side.

Pimento Cheese Patty Melts

I'd never had a patty melt until I tried this recipe. And now I can't believe how I survived! I found this recipe on the internet somewhere (my guess would be Rachael Ray) and tweaked it ever so slightly to accommodate the contents of my pantry. This is the perfect dish to grill up at your next Game Watch, or just for a weekend cookout with your friends and family. The pimento-cheese is classically Southern, the bacon is a traditional accompaniment to grilled meat, and the patty melt version makes this sandwich just the tiniest bit different from your everyday cheeseburger. Serve it up with your favorite fries (we like sweet potato fries in our house) and crunchy dill pickles on the side! Enjoy!

8 slices smoky bacon

1 1/2 pounds ground beef

Coarse salt and pepper

2 tablespoons worcestershire sauce

1 tablespoon dried parsley

2 tablespoons grated onion

2 cups sharp yellow cheddar, shredded

1 roasted red pepper, diced (or 4 oz diced pimentos, drained)

4 oz package cream cheese

1/4 cup mayonnaise

2 teaspoons hot sauce, such as Tobasco

1 teaspoon paprika

2-4 cloves garlic, minced or grated

Softened butter

8 slices good-quality white bread

Preheat the oven to 375 degrees. Bake the bacon on a broiler pan until crisp, about 15 minutes.

In a large bowl, season the beef with salt and pepper. Mix in the worcestershire, parsley and onion. Form 4 large patties (thinner in the middle for even cooking). 

Heat a large skillet or cast-iron griddle over medium-high heat. Add the patties and grill, turning once, 10-15 minutes for medium-well. Transfer to a plate. 

In the bowl of an electric mixer, combine the cheddar, roasted pepper, cream cheese, mayo, hot sauce, paprika and garlic until well mixed. 

Reheat the skillet or griddle over medium heat. Butter 1 side of each bread slice, placing buttered side down on a work surface. Spread with cheese mixture. Top each slice with a burger, 2 pieces of bacon and another bread slice. Griddle until golden and the cheese is melted. 

Serves 4.

Cheesy Chicken Tostadas

Everyone knows I love Mexican food.  Good thing my husband loves it too, or we'd be in a world of hurt with most of my cravings, restaurant choices, and at least one meal a week!  And for some reason, Mexican food seems to go great with sports.  I mean, who doesn't love nachos during the big game?  But, let's get real.  Mexican food and game day food are not known for their nutrition factor.  In fact, just the opposite.  And while I fully subscribe to giving yourself some wiggle room over the weekend, I never want to totally derail my diet and exercise program for a few guilt-free hours of gorging myself at the game watch.  Enter this recipe.  Straight out of one of my many South Beach Diet cookbooks, these tasty tostadas are great as appetizers, lunches, or a light(ish) dinner.  I've made them several times, much to the delight of my husband, who has absolutely no idea that they're "chick food"!!  Take them to your next tailgate, and let the ladies know they can have their football, and eat too!!

4 8-inch whole wheat tortillas (except that I typically buy these)

5 teaspoons olive oil

salt

1 pound chicken breast cutlets, cut into thin strips (or thinly slice a boneless, skinless breast)

1/3 cup minced onion

2-3 cloves garlic, minced

1 jalapeño, seeded and diced

1 can diced tomatoes, well drained (go for the Mexican varieties, which are easy to find)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon coriander

1/2 cup shredded reduced-fat cheese (Mexican blend, sharp cheddar, or pepper jack are great choices)

1/2 avocado, peeled and sliced

fresh cilantro leaves, for garnish

Heat the oven to 400.  Line a rimmed baking sheet with foil.

Place the tortillas on the baking sheet.  Using a pastry brush, lightly coat the tortillas on one side with olive oil, then lightly sprinkle with salt.  Bake for 10 minutes, or until lightly browned and crisp.  Remove from the oven and turn the oven to broil.  Leave the tortillas on the baking sheet.

While the tortillas are baking, in a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat.  Add the chicken, onion, garlic, and jalapeño and sprinkle with salt.  Cook, tossing occasionally, until the chicken is almost cooked through, about 3 minutes.

Add the tomatoes, chili powder, cumin, and coriander.  Cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes.

Top the tortillas evenly with the chicken mixture, then sprinkle evenly with the cheese.  Broil 6 inches from the heat, watching carefully to prevent the tortillas from burning, just until the cheese melts.  Top evenly with avocado and garnish with fresh cilantro.  Serve warm.

Serves 4.

Recipe adapted from The South Beach Diet Super Quick Cookbook, by Arthur Agatston.

Bourbon Street Buffalo Wings

I don't know what it is, but for some reason, nothing screams football more than wings and beer!  I'm not a huge wings fan, but I do enjoy the occasional trip to B-Dubs to watch the big game.  In fact, there was one particular Notre Dame - Michigan game while I was in college where I remember one of my roommates' parents took a bunch of us there for dinner after the game.  That memory spurred me to make my own wings for that same game this year.  Maybe it's because this was this last scheduled game of the long-standing series.  Doesn't much matter, because ND shut the Wolverines out in an epic game under the lights.  I couldn't be prouder of my team!  Go Irish! And, even if you're not a Notre Dame fan, these wings are delicious, so you should try them!

2 tablespoons butter

1 large shallot, chopped

4 cloves garlic, chopped

1/4 cup bourbon

1/2 cup firmly packed brown sugar

1/2 cup honey

1 tablespoon ancho chile powder

1 cup sriracha

1 cup BBQ sauce

canola oil, for frying

3 pounds chicken wings

your favorite dipping sauces (I like blue cheese)

Melt the butter in a medium saucepan over medium heat.  Add the shallot and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.  Stir in the bourbon, brown sugar, and honey.  Heat through, 2 minutes.

Whisk in ancho chile powder, sriracha, and BBQ sauce.  Bring to a simmer and cook, stirring occasionally, about 2 minutes.  Keep warm while you fry the wings.

Heat about 4 inches of oil in a deep skillet or deep-fryer.  Fry wings in batches until golden on both sides and cooked through (mine took about 7 minutes per batch in a small fryer).  You may want to pre-heat the oven to keep wings warm while you're frying.  Remove wings from oil and drain on a platter lined with towels or a baking rack.

Toss the wings and sauce in a large bowl, pile onto a serving platter.  Serve with dipping sauces on the side and shots of bourbon to beat the heat!

Recipe adapted from Bobby Flay's Throwdown, by Bobby Flay.

This Month: Game Day

Football season is serious business in my family. In fact, in the last two years, all three of the colleges my brothers and I attended/are attending have played in the National Championship game (yes, three teams in two years...two of our teams played each other; it wasn't pretty). Between my parents, my brothers, and me, and then adding in my husband's hometown team for good measure, there are a ton of football rivalries every fall. We get loud, we get excited, we yell and we cheer, and boy, do we eat! You can't have a good game watch or tailgate without fabulous game day food, so this month I'm going to share with you some favorite treats (mostly sandwiches) to watch during the big game.

Steak and Onion Sandwiches

Pimento Patty Melts

Bourbon Street Buffalo Wings

Cheesy Chicken Tostadas

Waffle Fries with Smokey Chipotle Cheese Sauce

Steak & Onion Sandwiches

I've only had one Philly Cheesesteak Sandwich in my entire life.  In Philly.  After an Army-Navy game I attended with my family.  Although the sandwich was great, it wasn't something I ever really thought about making on my own.  Until a few months ago when I was flipping through an old cookbook and came across this recipe.  I marked the page to remember for later.  And later came on a Wednesday evening after I'd been at the clinic and working on nursing school stuff all day long.  We'd been having what my husband calls "chick food" for the previous several days, so when he came home and told me he was ordering a pizza for dinner, I knew the time was right to whip up these sandwiches.  My husband's pretty glad I told him to forget about a pizza...and he mentioned at least three times that he'd like to have these again!!

4 tablespoons olive oil, divided, plus more for drizzling

4 cloves garlic, 3 minced and 1 smashed

2 medium onions, halved and sliced into 1/4-inch half-moons

1/2 - 3/4 pound thin "sandwich steak" (also called minute steak)

salt and pepper

2 tablespoons Worcestershire sauce

2-3 tablespoons blue cheese crumbles

2 demi baguettes, or other crusty bread

In a medium skillet (I used cast iron) over medium heat, heat 2 tablespoons olive oil.  Add the minced garlic and onion and cook, stirring occasionally, until soft and golden brown.  Remove to a bowl.  Preheat a grill pan (again, I used cast iron) or the broiler to medium-high.

Season the steak with salt and pepper on both sides.  Heat remaining 2 tablespoons olive oil in the same skillet and cook steaks 30 seconds to 1 minute on each side, or until cooked as desired.

While the steaks are cooking, cut baguettes in half lengthwise, leaving one long edge connected.  Rub the inside of the bread with the smashed garlic clove, then drizzle with olive oil.  Toast the baguette until grill marks appear and bread is nice and crusty.  Remove warm bread from skillet and sprinkle blue cheese crumbles inside the warm bread.

When the steak is cooked, remove to a plate.  Drizzle Worcestershire sauce in skillet and scrape up any brown bits.  Return onions to pan (toss in that last clove of smashed garlic if you like) and warm through.

To build the sandwich, layer steak on top of the blue cheese crumbles, and then onions (along with some of the drippings) on top of the meat.

Serve hot.  These can also be wrapped in foil and kept in a warm oven until time to serve.  Perfect for game day, a busy mid-week meal, or backyard picnic!

Serves 2.

Sassy Pimento Cheese Spread

My mama and I have been in Charleston this weekend, celebrating my graduation from nursing school.  And, while I've been thoroughly enjoying the fabulous low country cookin' down here, it's the pimento cheese that had my mouth watering all the way from Virginia!  There are a handful of things that all Southern cooks are expected to know to make, and have the ingredients on hand to whip up in a jiffy, and pimento cheese spread is one of them.  In fact, the just other day I had nothing on hand for lunch, so I put together a bowl of this creamy, cheesy goodness in under five minute (and that was with a three-year old helping!) and had lunch in no time!

8 ounces cream cheese

3/4 cup mayonnaise

8 ounces shredded sharp cheddar cheese

8 ounces shredded colby-jack cheese

6 ounces chopped pimentos, drained

2 cloves garlic, minced

1/4 cup minced onion

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce

1 tablespoon sriracha

dash cayenne

Pepper

Mix all together in a stand mixer on low speed until well combined.  Adjust seasonings to taste.

Serve over toast, Ritz crackers, as a dip for sweet peppers or celery, or even over a patty melt!

Bourbon Slush

This summer, my husband and I made a pact that we'd spend more time out back enjoying the patio we had installed last summer.  And what better way to enjoy the fireflies lighting up the night and the crickets singing their summer lullaby than by enjoying a refreshing drink out by the fire pit?  I've seen recipes similar to this floating around the internet lately, and needed to try my hand at this Southern cocktail.  I did a little research, found a few different versions, but none worked really well for a sour-of-the-moment happy hour on the deck.  I came up with this version that doesn't require squeezing fresh fruit or overnight freezing before it's ready.  Not only would this drink be fabulous served as a signature cocktail at your next cookout, but it's a great tailgate drink too.  Make it to go by serving in a Mason jar!  Cheers!

2 1/2 cups water

2 tea bags (black tea works best)

1 12-ounce can frozen orange juice concentrate

1 12-ounce can frozen lemonade concentrate

2 cups bourbon

crushed ice

fresh mint

cherries

Bring water to a boil and steep tea bags about 5 minutes.  Combine brewed tea, frozen juice concentrates, and bourbon in a large pitcher.  Stir until concentrates are thawed and ingredients are combined.

Fill glasses completely with crushed ice.  Garnish with mint and cherries.

Makes nearly half a gallon.

Eastern Carolina Pork Barbecue

I once read that barbecue in the South is like wine in Europe; there's a different variety for every region.  And it's so true.  Midwestern BBQ is tomato-based and Carolina BBQ is vinegar-based.  And don't get me started on those confused souls (bless their hearts) who call a grill a barbecue or who invite you to a barbecue when what they mean is a cookout.  Barbecue is pulled pork, folks!  Anyway, Summer's comin', so I thought we'd fix up the best barbecue my husband's ever tasted (I can't make that claim, because I have family roots in both Midwestern and Carolina 'cue and can't decide which I like best!).  Y'all enjoy...and come back every Monday this month for all the fixin's to make this a fine meal to kick off Summer!

2 cups apple cider vinegar

2 tablespoons white vinegar

3/4 cup packed brown sugar

1 tablespoon Tabasco sauce

2 teaspoons salt

1 tablespoon crushed red pepper flakes

1 4-5 pound pork roast (shoulder or Boston butt)

Combine the two types of vinegar, brown sugar, Tabasco, salt, and pepper flakes in a large bowl.  Stir until the sugar dissolves.  Trim the excess fat from the pork, if any.  Place the roast in a slow cooker and pour the sauce over the meat.  Cook on low for 8 hours or high for 5 hours, turning the pork every 1-2 hours.

Remove one cup of the sauce from the slow cooker and place in the bowl of a stand mixer.  Place the pork in the bowl and reserve remaining sauce in slow cooker.  Using the paddle attachment on the lowest speed, shred the pork.  If you don't have a stand mixer, you can put the sauce and meat in a roasting dish and shred with two forks and get an upper body workout in at the same time.  It's up to you!  Pour another cup of the sauce from the slow cooker in with the shredded meat and stir to really moisten the meat.

Pour the remaining sauce from the slow cooker into a small saucepan and bring to a boil.  Skim the fat off the sauce as it rises to the top.  Serve the pork on buns with the extra sauce on the side.

Serves 8-10.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.

Crispy Chicken Nuggets

These are the best chicken nuggets I've ever had!  They're so good that my husband has declared them better than Chick-fil-a...and that's saying something!  I started out following a recipe for a fried chicken salad and after finding other similar recipes in various cookbooks, have come up with this combo which I make at least once a month.  Trust me when I say you should make these in bulk!  They're great for party bites, amazing for a family meal when you need your kids to gobble up their food, and will have your family and friends coming back for more...and more and more!  These are a staple at our house and a frequent request for birthday dinners, celebrations, or just when we want to eat finger food for supper!

1 1/4 pounds boneless, skinless chicken breast

2 cups buttermilk

1/2 cup Panko bread crumbs

1/2 cup whole-wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon cayenne

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon dried parsley

Canola oil for frying

If breasts are very thick, butterfly chicken.  Cut breasts into bite-sized cubes (about 1 inch in all directions).  Alternatively, cut breasts into long strips to make chicken tenders.

Place chicken in a single layer in a large dish, such as a tupperware or marinading dish.  Pour buttermilk over chicken, ensuring that each piece is completely submerged.  Let soak for at least 1 hour (if longer, place meat in refrigerator).  Turn container frequently to ensure chicken remains submerged and is allowed to soak up as much buttermilk as possible.  Return chicken to countertop 30 minutes before frying so it can come back to room temperature.

Heat oil in a large, high-sided pot to medium-high heat.  I use a small Fry Daddy for ease.  Preheat oven to 200 degrees and place a cookie sheet fitted with cooling rack inside to remain warm.

While oil is heating, combine remaining ingredients in a large container and stir to combine.  Feel free to adjust the seasonings for personal preference.  Something shallow and flat, with sides, works best.  Remove chicken from buttermilk and allow excess to drip off each piece.  Dredge chicken through Panko-flour mixture ensuring that each piece has a thick coating on all sides.

When oil is hot, and working in stages, carefully drop chicken nuggets (or tenders) into oil and allow to cook until golden brown and crispy, 3-5 minutes for nuggets.  Stir half-way through the frying to make sure all sides are thoroughly cooked.  Do not crowd your pot or fryer by overfilling; the chicken nuggets cannot be touching during the cooking process.

Using a slotted, heat-proof spoof, remove chicken from oil and place on preheated cooling rack.  Leave in oven to remain warm while you cook the remaining chicken.

Make this honey-mustard dressing to dip the chicken nuggets.  Or make a Dipping Bar with all your favorites:  BBQ, Spicy Thai Peanut, Honey-Mustard, Ketchup, or more!

Serves 4-6.

Buffalo Chicken Chili with Blue Cheese Corn Mug Toppers

I love chili!  My whole family loves chili.  And my mama has a fabulous chili recipe that is a go-to meal when the weather turns cold and the wind howls outside.  But that is a family recipe, and Mama made me swear that I'd never share it on my blog.  So sorry.  You really are missing out.  But over the years chili has gotten so versatile that it's easy to switch things up and make a favorite hearty soup have multiple personalities.  This recipe was recommended by my big brother, and I can't believe it took me so long to try it!  It's the perfect meal to make a group of avid football fans during the big game, or just to warm up on a chilly night (pun intended, of course)!!  Enjoy!

1 tablespoon extra virgin olive oil

2 tablespoons unsalted butter

2 pounds ground chicken

2 garlic cloves, chopped

2 celery ribs, finely chopped

1 large onion, finely chopped

1 carrot, finely chopped

1 jalapeno, seeded and finely chopped

Salt and pepper

1 ½ teaspoons ground cumin

1 teaspoon ground coriander

12 oz beer

¼ cup cayenne pepper hot sauce

1 29-oz can tomato sauce

1 8.6-oz Jiffy corn muffin mix

1/3 cup milk

1 large egg

2 scallions, finely chopped

2/3 cup crumbled blue cheese

Heat a medium Dutch oven or large skillet over high heat. Add the olive oil and the butter and melt together. Add the chicken and cook, breaking up the meat for 6 minutes. Add the garlic, celery, onion, carrot, and jalapeno. Season with salt, pepper, cumin, and coriander, and cook for 5 minutes. Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2-3 minutes. Stir in the hot sauce and tomato sauce. Reduce the heat to low and simmer the chili for 15 minutes.

Prepare the corn muffin mix with the milk and egg according to the package directions for pancakes. Stir the scallions and blue cheese into the batter. Heat a nonstick griddle or skillet over medium heat. Nest a small piece of butter in a paper towel and rub over the pan. Drop rounded tablespoons of the batter into the pan. Cook the pancakes until bubbles form at the edges, then flip them and cook until golden all over, about 2 minutes per side. You will have enough for about 20 pancakes. Serve 2 pancakes with each mug of chili.  Alternatively, make muffins using the batter, topping each mug with just one muffin.