Fried Pickle Dip

Looking for something original for your next party?  Fried Pickle Dip may just be the answer.  toasted panko, chopped pickles, and crushed potato chips top off this sour cream-based dip that mimics fried pickles but with far less effort.  

3/4 cup drained and chopped dill pickles

1 (8 oz) pkg cream cheese, softened

1/2 cup sour cream

2 Tbsp dill pickle juice, or more to taste

1/4 cup seasoned panko breadcrumbs, toasted

1 1/2 tsp chopped fresh dill 

Wavy and/or salt-and-vinegar potato chips for serving plus crushed chips for garnish.

Stir together 1/2 cup chopped pickles, the cream cheese, sour cream, and pickle juice in a medium bowl until smooth and combined.  

Chill, covered, at least 30 minutes (or up to 3 hours).  Bring to room temperature before serving, about 30 minutes.  Top with panko, dill, and remaining 1/4 cup chopped pickles.  Garnish with crushed potato chips.  Serve with potato chips. 

Note:  To soften cream cheese, put unwrapped cream cheese on a microwave-safe dish and microwave on high for 15 seconds.  

Portabella Satay with Spicy Cucumber Relish and Peanut Sauce

I discovered this Indonesian-inspired dish on www.mushroomcouncil.com and it is so full of flavor.  Thick slices of portabella are grilled on wooden skewers to add smoky flavor to this meaty mushroom.  They are served with creamy peanut dipping sauce and a spicy relish of diced cucumbers, shallots and hot honey & chili crisp to bring freshness and crunch.  It's an ideal appetizer for your next cookout.  
 

2 - 3 cucumbers, cut into 1/4" dice

1/4 cup hot hone and chili crisp

1 shallot, finely chopped

1/4 cup plus 2 Tbsp rice vinegar

1/4 cup granulated sugar

1 tsp kosher salt, divided

4 portabella mushrooms, wiped clean and bottom of stem trimmed

Vegetable oil, for brushing

1/2 cup Asian-style peanut sauce

In a small bowl, combine cucumber, shallot, hot hone, vinegar, sugar and 1/2 tsp of salt.  Cover and refrigerate relish to at least 1 hour and up to 8 hours before serving.  

Preheat your grill to medium-high heat.  

Cut portabella mushrooms into 1/3" thick slices.  Thread mushrooms lengthwise onto skewers, then brush mushrooms lightly with oil and season with remaining 1/2 tsp salt.  

Grill mushrooms, turning once, until tender and lightly charred on both sides, 2 - 3 minutes per side.

Transfer grilled mushrooms to a serving platter, then drizzle with some of the peanut sauce.  Spoon some of the cucumber relish over the mudrooms and around the platter.  Serve the rest of the relish and more peanut sauce on the side.  

Note:  If using wooden skewers, soak for at lelast 20 minutes before grilling.  

Fried Rice with Yum Yum Sauce

The key to good fried rice is to keep it crispy.  The best way to do that is to prepare it hours to a day before you plan to use. it.  Leftover long-grain rice, such as jasmine, provides the best texture for fried rice dishes.  Freshly cooked rice and/or short-grain rice will be stickier and fail to crisp.

4 tsp olive oil
4 eggs, lightly beaten

2/3 cup chopped carrots

1/4 tsp salt

1/4 tsp black pepper

1 cup frozen peas

4 green onions, sliced, plus more for garnish

3 garlic cloves, minced

4 cups shilled cooked rice

1/4 cup soy sauce, or to taste

Yum Yum Sauce (recipe follows)

Chili crisp, for serving

Chopped fresh cilantro, for garnish

Heat a wok or large skillet over medium-high heat; add 1 tsp oil.  To scramble eggs, cook eggs in hot oil, gently folding occasionally with a spatula, until eggs reach desired consistency, about 2 minutes.  Transfer eggs to a plate.  Remove wok from heat; carefully wipe out wok.  Return to medium-high heat.

Heat remaining 3 tsp oil.  Add carrots, salt and pepper; cook, stirring constantly, 2 minutes.  Stir in peas and green onions; cook, stirring constantly until peas are heated through, 1 - 2 minutes.  Reduce heat to medium.  Stir in garlic; cook until fragrant, about 30 seconds.  

Add rice, scrambled eggs and soy sauce to wok.  Cook, stirring until heated through, 2 - 3 minutes.  Top servings with Yum Yum Sauce.  Serve with chili crisp and garnish with green onion and/or cilantro.  

For an even more decadent dish, top each serving with a fried egg.  

This is super simple and really delicious!

Yum Yum Sauce

Stir together 14 cup each mayonnaise and sweet chile sauce in a small bowl.  Chill, covered, until ready to use (or up to 4 days).  

 

Candied Bacon

The only thing I like more than bacon is candied bacon.  This recipe uses a candied mixture of brown sugar, maple syrup, rice vinegar, and black pepper to upgrade bacon to million-dollar status.

1/4 cup packed brown sugar

2 Tbsp rice vinegar

2 Tbsp pure maple syrup

1/4 tsp black pepper

1 lb thick cut bacon slices

Preheat your oven to 350 degrees.  Whisk together brown sugar, vinegar, maple syrup and pepper in a small bowl.

Arrange bacon slices in an even layer on a wire rack set on a foil-lined large rimmed baking sheet.

Bake 10 minutes.  Turn slices; bake 5 minutes more.  Increase oven temperature to 375 degrees.  Brush bacon with brown sugar mixture; bake about 40 minutes more, basting with brown sugar mixture every 5 minutes, until bacon is browned and desired crispiness.  Let cool slightly before serving.  

Ultimate Cowboy Breakfast Sliders

As a lover of all breakfast sandwiches, this one is a favorite for sure.  It is satisfying and savory all in one bite.  Just settle in and enjoy the fantastic flavor of this sandwich.  Just be sure to make the Cowboy Butter recipe before preparing this.

1 lb breakfast sausage (I like Johnsonville the best)

8 eggs

3 Tbsp milk

1/2 tsp salt

1/4 tsp black pepper

1 (12 oz) pkg Hawaiian sweet rolls (12 rolls)

4 Tbsp Cowboy Butter (see recipe on blog)

3 green onions, sliced thinly (1/4 cup)

8 slices of your favorite cheese

Set one oven rack in the center and another about 6" from heat source.  Preheat oven to 375 degrees.  Line a 9 x 13" rimmed baking sheet with foil.  Press sausage to fill bottom of pan, forming a rectangular shape just larger than the Hawaiian roll loaf.  Bake sausage loaf on center rack 10 minutes.

Meanwhile, generously coat a 9 x 13" baking dish with cooking spray.  Crack eggs into prepared dish.  Use a knife to break yolk of each egg and slightly spread yolks.  Drizzle cream over eggs.  Sprinkle with salt and pepper.  

Bake eggs on top rack until set, 5 - 7 minutes. Remove eggs (and sausage) from oven and preheat broiler. Return pan with sausage to top rack; broil until browned on top, about 3 minutes. Pour off grease. 

Turn off broiler, adjust oven to 375 degrees. Put Hawaiian roll loaf on a cutting board. Holding a knife parallel to cutting board, halve roll loaf horizontally. Spread 2 Tbsp Cowboy Butter on cut side of loaf bottom. Put browned sausage loaf on loaf bottom. Carefully slide eggs from baking dish onto sausage; trim off any excess, if needed. Sprinkle evenly with green onions. Top with cheese slices and loaf top. Carefully transfer filled loaf to baking dish and spread roll tops evenly with remaining 2 Tbsp Cowboy Butter. 

 Bake on center rack until butter is melted and rolls are lightly browned and toasted, about 5 minutes. Cut between rolls into 12 servings.

Trust me . . . this will not disappoint.

Cowboy Butter

Cowboy butter can be added as solid slices over top hot dishes so that it flavors the food as it softens. It can also be spread on cornbread or melted before serving and used as a dip for grilled steak in true cowboy fashion.

Other than the traditional steak pairing, smokey, spicy, herbaceous cowboy butter — with a nice punch from Dijon and lemon — is delicious on chicken, pork, fish, roasted veggies, bread, crackers, and more. It's really very versatile.

1/2 cup butter, softened

4 garlic cloves, finely chopped

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh chives

2 tsp Dijon mustard

1 tsp lemon zest

2/3 tsp lemon juice

1 tsp smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp chopped fresh thyme

1/4 tsp chili powder

1/4 tsp crushed red pepper

Combine butter, garlic, parsley, chives, mustard, lemon zest and juice, smoked paprika, salt, black pepper, thyme, chili powder and crushed red pepper in a small food processor.  Cover and process until well combined.  

Transfer butter mixture to a piece of plastic wrap, then wrap and roll into a log.  Holding both ends of plastic wrap, twist the log until tight and uniform in shape.  Chill at least 2 hours (and up to 5 days) to allow flavors to meld and mixture to firm.  

Bacon Stuffed French Toast Sliders

 

This recipe is the perfect choice if you're planning brunch for a crowd and you just want something unique and perfectly delicious.

1 lb sliced bacon

1 (12 oz) pkg Hawaiian sweet rolls (12 rolls)

3 Tbsp butter, softened

1/4 cup packed brown sugar

1/4 tsp cayenne pepper

2 eggs

1/3 cup half-and-half

1 Tbsp pure maple syrup, plus more for serving

1 tsp vanilla extract

1/4 tsp salt

Powdered sugar, for serving

Preheat your oven to 350 degrees.  Line a 10 x 15" rimmed baking sheet with foil.  Arrange bacon in an even layer on the baking sheet.  Bake until browned and crisp, about 15 minutes.  Drain bacon on a paper towel-lined plate.  

Meanwhile, generously coat a 9 x 13" baking dish with cooking spray.  Reduce oven temperature to 325 degrees.  Put Hawaiian roll loaf on a cutting board.  Holding a knife parallel to cutting board, halve load horizontally.  Spread 2 Tbsp butter on cut side of loaf bottom.  Top evenly with brown sugar; sprinkle with cayenne.  Arrange bacon over brown sugar.  Carefully transfer topped loaf bottom to prepared baking dish.

In another 9 x 13" baking dish, whisk together eggs, half-and half, maple syrup, vanilla and salt.  Add loaf to the egg mixture.  Turn to coat until lightly soaked, allow excess egg mixture to drip off.  Place cut side down over bacon layer in baking dish.  Cover dish with foil.  Bake 15 minutes.  Remove foil and bake until golden brown and lightly toasted, 5 - to minutes more.  

Spread remaining 1 Tbsp butter over tops of sliders.  Cut between rolls for 12 servings.  Sprinke with powdered sugar and serve with additional maple syrup.

Grilled Flank Steak and Mango Tacos

I have become a big fan of out of the ordinary tacos.  I think it's because it's easy to make tacos for one.  It's a known fact that I am terrible at cooking for one.  Tacos are helping me solve that issue.  LOL!

This recipe is actually for four servings, but easy to scale.  

1 large mango or 1 cup of frozen mango chunks, thawed

2 Tbsp olive oil, divided, plus more for grill

2 1/2 tsp kosher salt, divided

1 tsp ground cumin

1 lb flank steak (about 1" thick) trimmed and patted dry

2 large plum tomatoes, chopped (about 1 cup)

1/4 cup chopped fresh cilantro, plus more for garnish

1 Tbsp fresh lime juice

8 - 6" corn tortillas, warmed

Sout cream for serving

Preheat grill to medium-high heat and lightly oil.

Prepare mango chunks.

Combine 1 Tbsp oil, 2 tsp salt and cumin in a small bowl.  Coat steak with mixture.  Place steak on grill, turning occasionally, until it reaches desired doneness.  Transfer steak to a cutting board.  Tent with aluminum foil to keep warm. 

Brush mango chunks with oil.  Place on grill uncovered until mango is charred in spots, 4 - 6 minutes.  Flap and grill until slightly charred on the other side, about 2 minutes.  Transfer to a medium bowl.  Add tomatoes, cilantro, lime juice, and remaining 1 1/2 tsp oil and 1/2 tsp salt.  Toss to combine.  

Thinly slice steak against the grain and place inside the tortillas.  Top with mango salsa and sour cream.  Garnish with cilantro and serve with lime wedges.  

Enjoy!

 

Big Batch English Muffin Breakfast Sandwiches

Do you ever find yourself with company for the weekend and wondering what to serve for breakfast?  With a little bit of planning, you can prepare fantastic breakfast sandwiches for 12 in a little more than an hour.  Best part of this recipe . . . you can freeze these sandwiches and then pop them in the microwave for about a minute and a half when you're in a hurry for breakfast or dinner.
 

18 large eggs

1 cup whole milk
2 tsp kosher salt
1 tsp black pepper
2 cups hot water
12 English muffins, split
24 cheese slices, your choice
12 thick-cut bacon slices, cooked and cut in half

Preheat your oven 325 degrees with racks in upper and lower third positions.   Generously coat a 13 x 9" baking dish with cooking spray; place dish on a large, rimmed baking sheet.  

Whisk eggs in a large bowl until smooth.  Whisk in milk, salt and pepper.  Pour mixture into prepared baking dish.  Place in the oven on lower rack; carefully pour hot water around dish on baking sheet to create a water bath.  Bake until eggs are just set, 30 - 35 minutes.  Carefully remove baking dish from baking sheet and let cool 5 minutes.   Run a knife around edges of baking dish to loosen the egg mixture; cut into 12 even portions (about 2 1/2 x 3 " each).

Preheat oven to broil.  Place muffin halves on a baking sheet, cut sides up.  Top each of 12 muffin halves with 1 slice of cheese; broil until cheese is melted, about 1 minute.  Transfer untopped muffin halves to a plate; set aside.  

Using a spatula, place an egg portion on each cheese-topped muffin half; cover with another slice of cheese.  Broil until cheese is melted, about 1 minute. Remove from oven.  Top with bacon and reserved muffin halves.  

Fried Squash with Creamy Herb Dipping Sauce

If you're a gardener like me, you probably have an overabundance of zucchini and yellow squash each summer.  This is a delicious way to serve them.  Me, I like everything fried.  Just can't help myself.  The herb dipping sauce is the perfect compliment. 

3 yellow squash or zucchini, sliced into 1/2" rounds

2 1/2 tsp kosher salt, divided, plus more to taste

1/3 cup mayonnaise

1/3 cup sour cream

3 Tbsp chopped fresh tender herbs (such as dill, chives and parsley)

1 tsp white wine vinegar

2/3 cup whole buttermilk, divided 

1 tsp garlic powder, divided

1/2 tsp black pepper, divided

3 large eggs

1 1/2 cups self-rising cornmeal

1 cup dry breadcrumbs

Vegetable oil for frying

Sprinkel squash slices with 1 tsp salt and let stand for 15 minutes.  Meanwhile, stir together mayonnaise, sour cream, herbs, vinegar, 1/3 cup buttermilk, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp pepper.  Refrigerate sauce until ready to serve.  

Whisk together effs and 1/3 cup of buttermilk in a wide shallow bowl.  Place cornmeal, breadcrumbs, 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp pepper.  Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat over medium-high heat.  Thoroughly pat squash slices dry.  Working in batches, dredge squash in cornmeal mixture, shaking off excess.  Dip in egg mixture, allowing excess to drip off.  Dredge in cornmeal mixture again, pressing to coat.  Place in a single layer on a plate or a baking sheet.  

Working in 3 batches, place squash in hot oil.  Cook, turning occasionally, until crisp and golden brown, 2 - 3 minutes.  Transfer to a paper towel-lined plate.  Sprinke with more salt to taste.  Transfer squash to a platter and serve with dipping sauce garnished with more chopped fresh herbs.