Goodbye 2012 and (Black Eyed Pea Salsa

Happy New Year!!  There’s always good and bad in every year.  I supposed the trick is what you chose to focus on, hold on to or let go.  Even with the bad in 2012, I can safely say that I’m happy and content.  I’m ready for what lies ahead in 2013, because I know ultimately the good will outweigh the bad.  However, I’m not taking in chances…best to eat some black-eyed peas.

Mississippi Caviar

Ingredients 

2 cans Bush’s black-eyed peas, drained

2 cans shoepeg corn, drained

1 can rotel

3-4 green onions, chopped

½ red onion, chopped

1 (16 oz) bottle zesty Italian dressing

Preparation 

Mix all ingredients together; serve with corn chips.  This dip gets better the longer it sits, so feel free to make it a couple days before you are ready to serve it.

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Fried Pumpkin and Goat Cheese Risotto Balls - WTF and WOW Recipe Wednesday

Nothing like a unique Christmas card to send out to friends and family!
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In case you were wondering...that is a chicken dressed up like Jackie Onassis
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Just because you have a camera, doesn't mean you should...
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I'm not even sure what I'm looking at...
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Just an informal graduation party
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Can't see anything wrong with this idea...
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"But mom, Fluffy and I are playing let's rob a 7-Eleven!  Do we have to pose for a picture right now?!"
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Fried Pumpkin and Goat Cheese Risotto Balls

Ingredients

4 cups Low Sodium Chicken Broth

1 cup Canned Pumpkin Purée

3 Tablespoons Unsalted Butter, Divided

2 whole Shallots, Diced

1 teaspoon Kosher Salt

½ teaspoons Freshly Ground Black Pepper

1-½ cup Arborio Rice

 ¾ cups Dry White Wine

 8 ounces, weight Goat Cheese Crumbled

 2 Tablespoons Chopped Flat Leaf Parsley

¼ teaspoons Dried Sage

 ¼ teaspoons Ground Nutmeg

2 cups Vegetable Oil, For Frying

2 cups All-purpose Flour

2 cups Panko Bread Crumbs

6 whole Eggs

Preparation

Whisk together the chicken broth and pumpkin in a medium saucepan and place over medium heat.  Bring the mixture to a simmer, then reduce the heat to low and cover to keep warm.

Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the shallots, season with salt and pepper, and cook for 1 to 2 minutes, until the shallots are soft. Add the rice and cook for 2 to 3 minutes, until lightly toasted. Add the wine and cook for 1 to 2 minutes, until it is completely absorbed. Add 1/2 cup of the pumpkin broth mixture and cook, stirring constantly, until the liquid is completely absorbed into the rice. Continue cooking the rice, adding more broth 1/2 cup at a time and stirring constantly, for 20 to 30 minutes total, until the rice is smooth and creamy. Remove from the heat and stir in the goat cheese, parsley, sage, nutmeg, and remaining tablespoon of butter. Season with salt and pepper, to taste.

Pour the risotto onto a large rimmed baking sheet and spread out into a thin layer. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes, until cold.

Using a small ice cream scoop or tablespoon, form the risotto into small golf ball-sized rounds. Return to the baking sheet, cover with plastic wrap, and chill for another 30 minutes.

Add enough oil to a large saucepan to come 3 inches up the sides of the pan. Heat the oil over medium heat until an instant read thermometer registers 350°F. Place the flour in a shallow dish. Place the bread crumbs in a second dish. Beat the eggs in a third dish. Roll each risotto ball in the flour, then dredge in the eggs. Roll in the bread crumbs. Add the risotto balls to the hot oil and fry for 2 to 3 minutes, turning occasionally, until golden brown all over. Drain on paper towels and sprinkle with salt. Serve immediately.

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Honey Ham Biscuit Sliders - WTF and WOW Recipe Wednesday

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Honey Ham Biscuit Sliders (perfect for SEC Championship Game on Saturday!)

Ingredients

1 can Grands Jr. Butter Tasting Biscuits (10 count)

½ pound deli ham, shaved

1 cup shredded swiss cheese

¼ cup honey mustard dressing

1 tbsp butter, melted

1 tbsp honey

Preparation

Preheat oven to 400 degrees.  Lightly spray a 9-inch pan with cooking spray.  Set aside.

Separate each biscuit into two layers.  Spread each layer with honey mustard and top with swiss cheese.  Place half of the biscuits, cheese side up, in the bottom of prepared pan.  Top with ham.  Top ham with remaining biscuits, cheese side down.  Brush biscuit tops with melted butter.

Bake 12-15 minutes, until golden brown.  Heat honey in microwave for 20 seconds.  Brush biscuit tops with warm honey.  Serve immediately.

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Hot and Cheesy Enchilada Skillet Dip - WTF and WOW Recipe Wednesday

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Cheesy Enchilada Skillet Dip

Ingredients

1 pound lean ground beef

1 large onion, chopped

2 ½ cups salsa

1 can (15 ounces) black beans, rinsed and drained

¼ cup reduced-fat Italian salad dressing

1 tbs reduced-sodium taco seasoning

¼ ground cumin

1 small can of drained corn, or about 1 ¼ cups frozen corn

¼ cup sour cream

2 cups shredded Mexican cheese blend

Tortilla chips

Preparation

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in salsa, beans, corn, sour cream, taco seasoning, salad dressing and cumin.  Spoon a generous layer of meat mixture on bottom of iron skillet.  Sprinkle with grated cheese.  Layer with more of the meat mixture and cheese.  Repeat as many layers as you like.  The last and final layer should be a healthy dose of grated cheese.  Bake at 375 degrees until the dip is hot and bubbly.

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Slow Cooker Smoky Bacon and Horseradish Dip

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Slow Cooker Smoky Bacon and Horseradish Dip

Ingredients

1 clove garlic, finely chopped

1 small onion, finely chopped

1 package (8 ounce) cream cheese, cubed

2 cups shredded Gruyere cheese (8 ounces)

1 cup half and half

8 slices peppered smoked bacon, crisply cooked and chopped

2 tablespoons cream-style horseradish

1/3 cup chopped fresh parsley

French or herbed bread cubes, if desired

Water crackers, if desired

Preparation

Mix garlic, onion, cream cheese, Gruyere cheese and half and half in 1 ½ quart slow cooker.  Cover and cook on low heat setting 2 ½ to 3 hours or until mixture is hot.  Stir in bacon, horseradish and parsley.  Cover and cook on high heat setting about 15 minutes or until mixture is hot.  Serve with bread cubes or crackers for dipping.

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Creepy Doll Gift

Today we are making the 12-hour drive back home.  We’ve really missed our jacked up and crazy animals.  I’m also really excited to get my creepy doll back home!  My friend gave me this doll as a joke (thanks, JeNN).  She knows I hate creepy dolls and thought it would be funny.  It totally was funny.  I’m really enjoying taking bizarre pictures of the doll (her name is Bo Ginger Snap Pop or Sybil for short).  I’m setting a high standard for myself and attempting to take 100 different pictures of her.  Wish me luck. 

I also plan to make this recipe really soon!  Perhaps Bo Ginger Snap Pop or Sybil for short will help!

Italian Sausage Appetizer Bread

Ingredients

1 package (16 oz) Johnsonville Italian All Natural Ground Sausage

1 loaf frozen white bread dough, thawed

4 ounces cream cheese, softened

1 garlic clove, minced

1 jar (7 ounces) roasted red peppers, well drained and sliced

1/3 cup Kalamata olives, pitted and sliced

2 cups (8 ounces) Swiss cheese, shredded

1 teaspoon poppy seeds

Preparation

In a skillet, brown sausage until no longer pink; drain.  On a lightly floured surface, roll bread dough to a 16 x 12 inch rectangle.  Transfer dough to a greased baking sheet.

Combine cream cheese and garlic, spread lengthwise over center third of dough and top with the sausage, peppers, olives and cheese.  Fold dough over filling, pinching seam to seal.

Make slits across the top of the dough every 2 inches.  Brush lightly with water and sprinkle with poppy seeds.  Bake at 400 degrees for 20 to 25 minutes or until golden brown.  Let stand 10 minutes before slicing.

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Franks Red Hot Buffalo Chicken Dip and Hormonal Parrots

The birds, Murphy and Melvin are currently hormonal.  Birds go through this phase once a year.  They become completely sex starved and are consumed with the thought of mating.  Their horny state makes them really angry.  Right now, the bird room reminds me of a Mexican soap opera with the constant screaming and high drama.  One morning, when I worked full time, I had an early board meeting to attend.  The birds were in this hormonal state at the time and I let them out of their cages while I showered for work.  When I got out, I walked by the cage and made a kissing sound at Melvin.  He flew at my face and bit my lip.  It was hilariously scary.  It was almost like getting your face pulled off by an angry monkey, only my face was fine and Melvin is a Dusky Pionus Parrot.  Anyway, I attended that meeting with a fat lip and bird bite wound that sort of resembled a herpetic fever blister.  Ever since then, I keep my distance when the birds are in this state. 

I like to try different variations of dip recipes.  I just made this Buffalo Chicken Dip recipe.  It was quite good.  As much as I wanted Fritos Scoops with the dip, I was good and used cucumber slices instead. 

Frank’s Red Hot Buffalo Chicken Dip

Ingredients

8 oz package cream cheese, softened

½ cup blue cheese or ranch salad dressing

½ cup Frank’s Red Hot Buffalo Wing Sauce

½ cup crumbled blue cheese or shredded mozzarella cheese

2 can (12.5 oz each) White Premium Chunk Chicken Breast in water, drained or cut up half of a rotisserie chicken

Preparation

Heat oven to 350 degrees.  In a bowl, cut up cream cheese and stir until smooth.  Mix in salad dressing, Frank’s Red Hot Sauce and cheese.  Stir in chicken.  Put in baking dish and bake for 20 or 30 minutes until mixture is heated through; stir.  Garnish with crackers, vegetables or chips.

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Buffalo Chicken Crescents - WTF and WOW Recipe Wednesday

Well...this seems perfectly safe.  I'm not sure why I hadn't thought of mailing myself places.  Imagine the delightful surprise when you mail yourself home for Christmas...naked.

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I wanted so bad to be a combination of Wonder Woman and Han Solo when I was a kid.  I also wanted to travel to Fantasy Island on the Love Boat.  Now, I just wish I'd had my own snake babysitter.  I was denied the sweet embrace of a large constrictor.  FML.

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Isn't this always the way.  Ironically, this very thing happened at my family's last Easter get-together and I forgot my camera.  FML...again.

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This recipe is because college football will be starting in less than 40 days.  It is time to start thinking about game time appetizers.  It just is…

Buffalo Chicken Crescents

Ingredients

8 fully cooked fried chicken fingers

4 slices provolone cheese, cut in half

1 can crescent rolls

¾ cup buffalo wing sauce

¼ cup ranch dressing, plus additional for dipping

Preparation

Preheat oven to 375.  Separate crescent rolls into 8 triangles.  Pour wing sauce and ¼ cup ranch dressing in a bowl.  Place one half slice of provolone cheese on top of crescent rolls.  Dunk chicken finger into wing sauce and place on top of cheese.  Roll up crescent and place on cookie sheet.  Repeat with remaining fingers and crescents.  Bake 18-20 minutes or until golden brown.

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Baked Spinach & Artichoke Dip Poppers and Ramekin Chocolate Chip Cake

I’ve shared before my love of cooking things in ramekins.  Little tiny portions of food just appeal to me.  I find them almost as adorable as little tiny, perfectly-proportioned people called primordial dwarfs.  I’ve also mentioned on several occasions my affinity for dips.  I usually make too much dip and have some leftover.  I usually throw it out to avoid pulling the leftovers out of the fridge, sticking my face in it and eating it all in clear view of my neighbors.  With the recipe below, there is no need to throw it out…just create another appetizer in and eat in a smaller, more dignified portion. On our current diet, Tiffany and I get one cheat night per week.  I’m thinking these two dishes are what I might be making.

Ramekin Chocolate Chip Cookie Cake

Ingredients

1 tbsp. butter, melted

1 tbsp. white sugar

1 tbsp. brown sugar

3 drops of vanilla

pinch of salt

1 egg yolk

1/4 c. flour

2 tbsp. chocolate chips

Preparation

In a bowl, mix together the butter, sugars, vanilla, and egg yolk. Add in the flour and salt. Mix until combined. Add in the chocolate chips. Put the dough into a small microwaveable bowl, ramekin, or coffee cup. Microwave for 40-60 seconds or until the cookie looks done. Best served warm… Enjoy!

 

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Baked Spinach & Artichoke Dip

Ingredients

1 14 oz. can artichoke hearts, drained and finely chopped
1 package frozen chopped spinach, thawed
1/2 cup sour cream or plain yogurt
1 8 oz. pkg. cream cheese (regular or light – not fat free)
1/4 cup mayo
1/4-1/2 cup grated Parmesan or Romano cheese
1 garlic clove, finely crushed
salt & pepper
grated Parmesan or mozzarella, for sprinkling on top

 

 

Preparation

Preheat oven to 350F.

Pulse the artichoke hearts and spinach with the sour cream or yogurt in a food processor until roughly chopped and blended. In a bowl, mash together the cream cheese, mayo, Parmesan cheese, garlic and salt and pepper; stir in the artichoke-spinach mixture and spread in a shallow baking dish. Sprinkle with cheese and bake until heated through and bubbly, about 25 minutes. Serve warm with tortilla chips or sliced soft, crusty baguette. Or refrigerate until firm to make dip poppers.

To make dip poppers: chill the baked and cooled dip overnight, or up to a few days. Heat a couple inches of canola oil in a pot set over medium-high heat and roll the chilled dip into walnut-sized balls. While your canola oil is heating in a heavy skillet or shallow pot (enough to come almost halfway up the side of the balls) beat an egg in a shallow bowl, and some Panko (crispy Japanese breadcrumbs) or dry breadcrumbs in another bowl and a bit of flour in a third.

When the oil is hot but not smoking (it should sizzle around a bit of bread dropped in), dredge the balls of dip first in flour, then in egg and Panko, and gently drop them a few at a time into the oil. (Don’t crowd the pan, or it will cool the oil down too much.) Cook until golden on one side, then flip and cook on the other. Transfer with a slotted spoon to a paper towel-lined plate and serve warm.

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0 Carb Boneless Buffalo Wings - WTF and WOW Recipe Wednesday

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Zero Carb Boneless Buffalo Wings

Ingredients

1 pound boneless skinless chicken breast – cut into large chunks

1 ½ cups crushed pork rinds (gross, I know…but trust me it doesn’t taste like pork rinds)

½ cup grated parmesan cheese

¾ cup Franks Red Hot Wing Sauce

2 Tbs butter

½ tsp garlic powder

Olive Oil

Preparation

Trim excess fat off chicken breast and cut into large chunks. 

In a food processor combine pork rinds, garlic powder and parmesan cheese until they make a nice crumb mixture.  You can also just crush the pork rinds in the bag and then add the parmesan and shake the bag until well mixed.

Heat about ½ inch of olive oil on medium-high heat in a skillet.  Press the chicken chunks firmly into the breading, coating both sides.  When the oil is heated and starting to bubble, place the chicken into the oil and let it fry.  Using tongs (duh), flip the chicken a few times until they are a nice golden brown and crisp on both sides.  About 5-6 minutes.

Take finished chicken and place on a paper towel to soak up some of the excess grease and allow breading to crisp up.   Melt the butter and mix with the Franks Wing Sauce.  Lightly toss the chicken in the sauce.  Plate and enjoy!!  You can serve with celery and ranch or blue cheese (not included in carb count).

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