This dip is oh so tasty!!! Perfect for snacking on while hanging at the lake with your best girlfriends :)
I served it for a party the other night and everyone wanted the recipe...super easy, fast and yumm-o to the max! Make a batch to enjoy with the ones you love, they will be glad you did!
2 cans Mexicorn, well drained
1 cup mayo
1/2 cup sour cream
1 small can chopped green chiles,(I prefer Hatch chiles)
1/2 small can diced jalepenos
16 oz package shredded mild cheddar cheese
generous pinch of sugar
Combine all ingredients in a large bowl. Cover and chill for about hour to blend flavors. Serve with tortilla chips and enjoy!
Tuesday, July 26, 2011
Friday, July 1, 2011
Simple Grilled Skirt Steak
Who can't use another super easy and tasty skirt steak marinade/recipe?! Not into skirt steak...no worries, use flank, hanger, sirloin or what ever makes you happy.
2 lbs. skirt steak, cut into two 8-10" pieces
1/2 cup soy sauce
1/4 cup fresh squeezed lime juice
1/4 cup dark brown sugar
1/4 cup veg oil
4 cloves garlic, minced
Put steaks into gallon zipoc, add all marinade ingredients. Seal and shake gently to combine marinade and coat steaks. Refrigerate steaks, turning bag over occasionally for 8-24 hours (depending on how much time you have).
When ready to grill, heat grill to medium high heat. Remove steaks from marinade and grill 5-8 minutes per side or until cooked to desired doneness. Remove from grill and let steaks rest 5-7 minutes before serving. Slice steaks against the grain, holding knife at a 45 degree angle.
2 lbs. skirt steak, cut into two 8-10" pieces
1/2 cup soy sauce
1/4 cup fresh squeezed lime juice
1/4 cup dark brown sugar
1/4 cup veg oil
4 cloves garlic, minced
Put steaks into gallon zipoc, add all marinade ingredients. Seal and shake gently to combine marinade and coat steaks. Refrigerate steaks, turning bag over occasionally for 8-24 hours (depending on how much time you have).
When ready to grill, heat grill to medium high heat. Remove steaks from marinade and grill 5-8 minutes per side or until cooked to desired doneness. Remove from grill and let steaks rest 5-7 minutes before serving. Slice steaks against the grain, holding knife at a 45 degree angle.
Tuesday, June 28, 2011
Happy Camper Ice Cream Sandwiches
My sweet 12 year old just came home from being at camp for two weeks and he had a blast! One of his favorite treats was chocolate chip cookie ice cream sandwiches...he requested I make them for dessert last night. You can make your own cookie dough, buy it from the store or use the last tub from your kids school fundraiser...truly doesn't matter... just grab your kids, some cookie dough, your fave ice cream and make a batch together!
1 half gallon of your fave ice cream (I used Blue Bell Homemade Vanilla)
1 batch fresh baked chocolate chip cookies, cooled completely
1 bag mini chocolate chips
Pour mini chips onto a plate and set aside. Soften ice cream in microwave for 20-25 seconds. Place one scoop of ice cream on flat side of cookie, top with another cookie and press gently together. Roll edges of cookie sandwich in chocolate chips. Wrap in waxed paper, place in ziploc and put in freezer to firm up (about 30 minutes). Remove from freezer and enjoy!
You can switch all of the goodies in this recipe to suit your family's tastes. You can roll your treats in anything that floats your boat...crushed oreos, mini m&m's, graham cracker crumbs, sprinkles, toasted nuts.
Try:
oatmeal raisin cookies with cinnamon ice cream
chocolate chip with chocolate or coffee ice cream
sugar cookies with strawberry ice cream
peanut butter with chocolate ice cream
snickerdoodles with butter pecan ice cream
1 half gallon of your fave ice cream (I used Blue Bell Homemade Vanilla)
1 batch fresh baked chocolate chip cookies, cooled completely
1 bag mini chocolate chips
Pour mini chips onto a plate and set aside. Soften ice cream in microwave for 20-25 seconds. Place one scoop of ice cream on flat side of cookie, top with another cookie and press gently together. Roll edges of cookie sandwich in chocolate chips. Wrap in waxed paper, place in ziploc and put in freezer to firm up (about 30 minutes). Remove from freezer and enjoy!
You can switch all of the goodies in this recipe to suit your family's tastes. You can roll your treats in anything that floats your boat...crushed oreos, mini m&m's, graham cracker crumbs, sprinkles, toasted nuts.
Try:
oatmeal raisin cookies with cinnamon ice cream
chocolate chip with chocolate or coffee ice cream
sugar cookies with strawberry ice cream
peanut butter with chocolate ice cream
snickerdoodles with butter pecan ice cream
Buttermilk Brined Panko Crusted Onion Rings
I made these last night to serve with big juicy cheeseburgers...talk about yumm-o! I created this "in my head" yesterday, so please forgive me if the recipe seems to ramble...I typed it as it came to me. I have always made beer batter rings in the past, but so love the crunch of Panko, I came up with what you are reading here.
3 or 4 large onions (I used Vidalias)
1 quart buttermilk
Seasoned salt
Fresh cracked pepper
Garlic powder
Kosher salt
3 cups flour
3-4 cups Panko
Veg Oil
Peel onions, cut off ends and slice into 1/4" slices. Seperate into individual rings. Place rings in gallon ziploc. Pour buttermilk over onions, add 1 tsp seasoned salt & 1 tsp pepper. Seal bag and shake to combine. Refrigerate at least 4 hours.
In glass baking dish, combine flour, 2 tsp seasoned salt, 1 tsp pepper and 1/2 tsp garlic powder. Stir with whisk or fork to blend. Pour Panko into another baking dish and season with 1 tsp kosher salt. Take your onion rings out of fridge and pour off half the buttermilk into another baking dish. Drain rings in a colander.
Dip each onion ring into seasoned flour, shake off excess and dip in buttermilk brine then into Panko, gently pressing Panko onto ring. Place onion rings on large rimmed baking sheet and once all rings are coated, let rest on baking sheets 20 minutes.
While rings are resting, heat 1 1/2 " to 2" veg oil in large skillet over medium high heat. Oil is ready when it begins to "pop" (about 7 minutes or so). Preheat oven to 200 degrees.
When oil is ready place 4-5 rings in hot oil and fry until golden brown about 1 minute), turn rings over with wooden skewer or chopsticks and fry another 30 seconds to 1 minute. Remove rings and drain on paper towel lined plate. Place cooked rings on large baking sheet and keep warm in oven while frying remaining rings.
Serve with homemade Honey Mustard dressing (here on blog) or what ever dipping sauce makes you happy!
3 or 4 large onions (I used Vidalias)
1 quart buttermilk
Seasoned salt
Fresh cracked pepper
Garlic powder
Kosher salt
3 cups flour
3-4 cups Panko
Veg Oil
Peel onions, cut off ends and slice into 1/4" slices. Seperate into individual rings. Place rings in gallon ziploc. Pour buttermilk over onions, add 1 tsp seasoned salt & 1 tsp pepper. Seal bag and shake to combine. Refrigerate at least 4 hours.
In glass baking dish, combine flour, 2 tsp seasoned salt, 1 tsp pepper and 1/2 tsp garlic powder. Stir with whisk or fork to blend. Pour Panko into another baking dish and season with 1 tsp kosher salt. Take your onion rings out of fridge and pour off half the buttermilk into another baking dish. Drain rings in a colander.
Dip each onion ring into seasoned flour, shake off excess and dip in buttermilk brine then into Panko, gently pressing Panko onto ring. Place onion rings on large rimmed baking sheet and once all rings are coated, let rest on baking sheets 20 minutes.
While rings are resting, heat 1 1/2 " to 2" veg oil in large skillet over medium high heat. Oil is ready when it begins to "pop" (about 7 minutes or so). Preheat oven to 200 degrees.
When oil is ready place 4-5 rings in hot oil and fry until golden brown about 1 minute), turn rings over with wooden skewer or chopsticks and fry another 30 seconds to 1 minute. Remove rings and drain on paper towel lined plate. Place cooked rings on large baking sheet and keep warm in oven while frying remaining rings.
Serve with homemade Honey Mustard dressing (here on blog) or what ever dipping sauce makes you happy!
Saturday, June 25, 2011
Mexican Seafood Cocktail
I love this refreshing seafood cocktail especially during Houston's hot summers! It makes a wonderful party dish.
For my recipe challenged friends, please don't get daunted by the multiple steps in this recipe! It comes together quite easily and effortlessly...I promise!
For The Sauce
1/4 cup green olives, chopped*
1/3cup extra virgin olive oil
1/2 cup ketchup
1/2 cup chile sauce
1 tablespoon fresh oregano
1/4 cup parsley, chopped
1 teaspoon serrano pepper, seeded and chopped
1/4 cup lime juice
1 cup Clamato juice
For The Pico
1/2 cup tomatoes, seeded and diced
1/4 cup white onion, diced
1 teaspoon garlic, minced (about 2 cloves)
1/4 cup cilantro, chopped
1/2 teaspoon salt
For The Seafood
1 1/2 avocadoes, peeled and diced
1/2 cup Anaheim Chiles, roasted, peeled and diced**
1 1/2 lb. shrimp, boiled and peeled ( cut larger shrimp in half)***
1/2 lb. lump crabmeat (buy the freshest you can find - can't find it in your local market...skip the crab & add another 1/2 lb. shrimp)
In food processor or blender, combine all sauce ingredients and puree, scrapping sides down with spatula as needed.
In glass bowl, combine pico ingredients. Pour sauce over pico and stir to combine. Gently fold in shrimp and crab. Cover and refrigerate over night.
Two to three hours before serving dice avocado and fold into seafood mixture.
When ready to serve you can serve individual cocktails in tall sundae or parfait glases. For large gatherings, serve in your prettiest crystal bowl. Serve with warm tortilla chips.
*Remove pimento from olives before chopping.
** Heat grill to high heat and roast chilies until blistered and black on all sides. Remove from grill and place chilies in large ziploc. Seal and let peppers rest 5 minutes. remove from bag and peel away charred skin. Cur stem off and split chilies open to remove seeds. Now you are ready to use in recipe.
*** I buy peeled (I loathe peeling shrimp) RAW shrimp. NEVER buy the already cooked ones...they are always mealy and overcooked. To prepare shrimp for this recipe, I bring a large pot of water to a boil with 1 tsp Tony Chachere seasoning. Add shrimp and cook just until shrimp float to top (3-5 minutes). Remove from heat and pour shrimp into large colander in sink. Immediatley place shrimp in a bowl and place in fridge to cool.
For my recipe challenged friends, please don't get daunted by the multiple steps in this recipe! It comes together quite easily and effortlessly...I promise!
For The Sauce
1/4 cup green olives, chopped*
1/3cup extra virgin olive oil
1/2 cup ketchup
1/2 cup chile sauce
1 tablespoon fresh oregano
1/4 cup parsley, chopped
1 teaspoon serrano pepper, seeded and chopped
1/4 cup lime juice
1 cup Clamato juice
For The Pico
1/2 cup tomatoes, seeded and diced
1/4 cup white onion, diced
1 teaspoon garlic, minced (about 2 cloves)
1/4 cup cilantro, chopped
1/2 teaspoon salt
For The Seafood
1 1/2 avocadoes, peeled and diced
1/2 cup Anaheim Chiles, roasted, peeled and diced**
1 1/2 lb. shrimp, boiled and peeled ( cut larger shrimp in half)***
1/2 lb. lump crabmeat (buy the freshest you can find - can't find it in your local market...skip the crab & add another 1/2 lb. shrimp)
In food processor or blender, combine all sauce ingredients and puree, scrapping sides down with spatula as needed.
In glass bowl, combine pico ingredients. Pour sauce over pico and stir to combine. Gently fold in shrimp and crab. Cover and refrigerate over night.
Two to three hours before serving dice avocado and fold into seafood mixture.
When ready to serve you can serve individual cocktails in tall sundae or parfait glases. For large gatherings, serve in your prettiest crystal bowl. Serve with warm tortilla chips.
*Remove pimento from olives before chopping.
** Heat grill to high heat and roast chilies until blistered and black on all sides. Remove from grill and place chilies in large ziploc. Seal and let peppers rest 5 minutes. remove from bag and peel away charred skin. Cur stem off and split chilies open to remove seeds. Now you are ready to use in recipe.
*** I buy peeled (I loathe peeling shrimp) RAW shrimp. NEVER buy the already cooked ones...they are always mealy and overcooked. To prepare shrimp for this recipe, I bring a large pot of water to a boil with 1 tsp Tony Chachere seasoning. Add shrimp and cook just until shrimp float to top (3-5 minutes). Remove from heat and pour shrimp into large colander in sink. Immediatley place shrimp in a bowl and place in fridge to cool.
Wednesday, June 22, 2011
BBQ Pork Burgers with Slaw & Caramelized Onions
This amazing burger got rave reviews last night!!! Think McRib....only a whole lot tastier and not made with mystery ingredients! Served on homemade burger buns (see previous post for recipe), your whole family will say "Thanks Mom".
1/4 cup mayo (or plain greek yougurt)
1 tbsp milk
2 tbsp apple cider vinegar
1 1/2 tsp sugar
1/2 tsp fresh ground pepper
pinch kosher salt
2 cups packaged cole slaw (I LOVE Rainbow Mix)
1 cup your fave BBQ sauce
pinch cayenne pepper
1 tsp Mesquite Seasoning (I use Goode Co. Mesquite Shake)
1/2 tsp garlic powder
2 lbs ground pork
1 large Vidalia onion, sliced into thin rings
1 tbsp butter
For The Slaw
Whisk together mayo, milk, 1 tbsp of the vinegar, black pepper, sugar and pinch of salt. Add slaw mix and stir to combine. Cover and refrigerate up to 8 hours.
For The Caramelized Onions
In a large skillet over medium low heat melt butter. Add onion and cook, stirring occasionally, unitl onions are deep golden brown, about 35-40 minutes. Remove from heat until ready to serve.
For The Burgers
Heat grill to medium high heat.
In small bowl, whisk together bbq sauce, remaining tbsp vinegar, cayenne pepper, mesquite seasoning and garlic powder.
In another bowl, combine ground pork and 1/3 cup bbq sauce. Gently mix with hands to combine. Shape into 6 patties.
Place burgers on grill and brush with some of the remaining bbq sauce. Cook, turning once until cooked through, about 7 minutes per side, basting with sauce.
To Serve
Rewarm onions over low heat during last few minutes burgers are cooking.
Toast buns if desired. Place a burger on bottom half of bun. Top with some of the slaw and onions. Add top half of bun and serve.
1/4 cup mayo (or plain greek yougurt)
1 tbsp milk
2 tbsp apple cider vinegar
1 1/2 tsp sugar
1/2 tsp fresh ground pepper
pinch kosher salt
2 cups packaged cole slaw (I LOVE Rainbow Mix)
1 cup your fave BBQ sauce
pinch cayenne pepper
1 tsp Mesquite Seasoning (I use Goode Co. Mesquite Shake)
1/2 tsp garlic powder
2 lbs ground pork
1 large Vidalia onion, sliced into thin rings
1 tbsp butter
For The Slaw
Whisk together mayo, milk, 1 tbsp of the vinegar, black pepper, sugar and pinch of salt. Add slaw mix and stir to combine. Cover and refrigerate up to 8 hours.
For The Caramelized Onions
In a large skillet over medium low heat melt butter. Add onion and cook, stirring occasionally, unitl onions are deep golden brown, about 35-40 minutes. Remove from heat until ready to serve.
For The Burgers
Heat grill to medium high heat.
In small bowl, whisk together bbq sauce, remaining tbsp vinegar, cayenne pepper, mesquite seasoning and garlic powder.
In another bowl, combine ground pork and 1/3 cup bbq sauce. Gently mix with hands to combine. Shape into 6 patties.
Place burgers on grill and brush with some of the remaining bbq sauce. Cook, turning once until cooked through, about 7 minutes per side, basting with sauce.
To Serve
Rewarm onions over low heat during last few minutes burgers are cooking.
Toast buns if desired. Place a burger on bottom half of bun. Top with some of the slaw and onions. Add top half of bun and serve.
Homemade Burger Buns
Tori had a blast helping make these tasty buns! This recipe is so darn easy to make, you may never buy buns from the store again...seriously!
To Make The Dough
1 1/4 cups whole milk
1cup heavy cream
1/4 cup warm water
1 pkg dry active yeast ( or 2 1/4 tsp jarred yeast)
1/4 cup sugar
5 cups flour
2 tsp salt
1 large egg, lightly beaten
Bring milk and cream to a bare simmer and remove from heat. Let cool until it reaches 105-115 degrees.
In stand mixer, stir together warm water and yeast, let sit 5 minutes.
Add milk mixture, sugar, flour and salt to yeast mixture and with paddle attachment, mix at low speed, just until flour is incorporated. Increase speed to medium and beat 6 minuutes. Dough will be sticky.
Place dough into a large oiled bowl( I use olive oil spray) and turn dough to coat with oil. Cover with a clean cotton (not terry cloth) dish towel and let rise in a warm spot until double in size, about 2 hours.
To Make The Buns
Butter two large baking pans. Punch dough down (Tori's favorite part), then roll out on a floured surface with flour coated rolling pin into a 14" circle (about 1/2" thick). Cut out as many rounds with a 3" cutter (I use a drinking glass), arranging buns on baking pans, 3" apart. Reroll scraps, then cut out more rounds.
Cover pans with lightly oiled plastic wrap and let rise 1 1/2 to 2 hours, until dough holds a finger mark when gently pressed.
Preheat oven to 375. Brush buns lightly with some of the egg. Bake buns untl golden brown on top and bottom and sound hollow when tapped, 20-25 minutes. Remove first pan from oven and repeat with second pan. Remove buns from baking pan and let cool on racks.
***you can also use a bread machine to make your dough. Place ingredients into machine, set to dough mode and turn machine on. From here follow recipe...blend until flour is just incorporated, using a spatula to scrape sides down. after machine takes its "dough rest break" (lasts about 2 minutes, depending on your machine) let machine beat dough for 6 minutes, turn off machine and proceed to next step in recipe.
To Make The Dough
1 1/4 cups whole milk
1cup heavy cream
1/4 cup warm water
1 pkg dry active yeast ( or 2 1/4 tsp jarred yeast)
1/4 cup sugar
5 cups flour
2 tsp salt
1 large egg, lightly beaten
Bring milk and cream to a bare simmer and remove from heat. Let cool until it reaches 105-115 degrees.
In stand mixer, stir together warm water and yeast, let sit 5 minutes.
Add milk mixture, sugar, flour and salt to yeast mixture and with paddle attachment, mix at low speed, just until flour is incorporated. Increase speed to medium and beat 6 minuutes. Dough will be sticky.
Place dough into a large oiled bowl( I use olive oil spray) and turn dough to coat with oil. Cover with a clean cotton (not terry cloth) dish towel and let rise in a warm spot until double in size, about 2 hours.
To Make The Buns
Butter two large baking pans. Punch dough down (Tori's favorite part), then roll out on a floured surface with flour coated rolling pin into a 14" circle (about 1/2" thick). Cut out as many rounds with a 3" cutter (I use a drinking glass), arranging buns on baking pans, 3" apart. Reroll scraps, then cut out more rounds.
Cover pans with lightly oiled plastic wrap and let rise 1 1/2 to 2 hours, until dough holds a finger mark when gently pressed.
Preheat oven to 375. Brush buns lightly with some of the egg. Bake buns untl golden brown on top and bottom and sound hollow when tapped, 20-25 minutes. Remove first pan from oven and repeat with second pan. Remove buns from baking pan and let cool on racks.
***you can also use a bread machine to make your dough. Place ingredients into machine, set to dough mode and turn machine on. From here follow recipe...blend until flour is just incorporated, using a spatula to scrape sides down. after machine takes its "dough rest break" (lasts about 2 minutes, depending on your machine) let machine beat dough for 6 minutes, turn off machine and proceed to next step in recipe.
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