Burst Cherry Tomato Galette

Overrun with tomatoes? This recipe for Burst Cherry Tomato Galette has a very simple semolina crust and the filling is a combination of fresh mozzarella, goat cheese and fresh herbs. So easy to make, it’s a perfect addition to your summer menu. 

Terry, of the Blount County Girls, came by last week with some beautiful cherry tomatoes from her garden. I knew just what I was going to do with them! This galette has been in my brain for a while now. I’ve really been wanting to do a semolina crust, too.

So, I’m just gonna say it right up front (because I know some of you will be thinking it): Yes, you can use a prepared crust.

But don’t. This really simple dough comes together in just minutes. I’ve used a combination of all-purpose and semolina flour (readily available in most large grocery stores and found with specialty grains – near the flour). So, two flours, salt, unsalted butter and water (you could even consider the semolina optional – just increase the all-purpose flour accordingly). That’s it! After a few pulses in a food processor, you wrap it in plastic and freeze it for 15 minutes.

Then, I combined fresh mozzarella cheese, goat cheese, and fresh thyme and oregano leaves. Actually, I put them in the very same food processor bowl that I hadn’t even washed out from making the dough. I mean, why not? Even if there was a smidge of flour left in there, it’s not going to hurt the cheese. Pulse the cheeses just to combine and you’re ready to go.

The next step is to roll out the dough, spread on the herb cheese, arrange the tomatoes (or just slap ’em on there – it doesn’t matter) drizzle on some olive oil and pepper and bake.

After it came out of the oven, I sprinkled on some more fresh herbs, but that’s optional.

Mr. Saucy was hovering like a vulture waiting to get his hands on a piece; he loved it.  So, try it!

P~

5.0 from 1 reviews

Burst Cherry Tomato Galette (Meatless Monday)

 

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Prep time

25 mins

Cook time

45 mins

Total time

1 hour 10 mins

 

A very simple semolina crust encases cherry tomatoes atop an herby combination of fresh mozzarella and goat cheese. Simple. Rustic. Delicious.

Author: The Saucy Southerner

Recipe type: Entree

Serves: 8 servings

Ingredients

• One 12" crust (recipe follows)
• 4 ounces fresh mozzarella cheese (do use fresh...it's got the creamy consistency you want, if you can't find it, substitute some ricotta).
• 3 ounces goat cheese
• 1 packed tablespoon fresh thyme leaves
• 1 packed tablespoon fresh oregano leaves
• 1½ pints cherry (or grape) tomatoes
• 1 egg yolk, beaten
• 1 tablespoon olive oil
• Fresh ground black pepper
• Kosher salt (optional)

Instructions

1. Prepare the galette dough, wrap in plastic wrap and place in the freezer for 15 minutes.
2. While the dough chills, place the mozzarella, goat cheese, thyme and oregano in the bowl of the food processor and pulse to combine.
3. Remove the chilled dough from the freezer and place on a lightly floured piece of parchment paper and roll out to a 12 inch round.
4. Spread the herb cheese mixture in the center, spreading it out to within 2 inches of the edge of the dough.
5. Arrange the tomatoes on the cheese, lightly pressing them into it (you can be as fancy or not, as you wish, when arranging the tomatoes).
6. Raise the edges of the dough up and over the outer edge of the tomatoes, folding the dough as needed to allow it to lie flat.
7. Brush the outer dough with the egg yolk.
8. Drizzle the olive oil over the top of the tomatoes, add ground black pepper (to taste).
9. Slide the parchment paper onto a baking sheet and into the preheated oven.
10. Bake for 45 minutes.
11. Remove from the oven, sprinkle with kosher salt (if desired) and additional thyme and oregano (if desired).
12. Allow to cool a bit (those tomatoes are hot).
13. Best served warm.

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3.3.3077

5.0 from 1 reviews

Semolina Galette Dough

 

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Prep time

17 mins

Total time

17 mins

 

This simple dough can be used for any savory dough application. It makes a very flaky crust.

Author: The Saucy Southerner

Ingredients

• 1 cup all-purpose flour
• ½ cup semolina flour
• 12 tablespoons very cold, unsalted butter ( 1½ sticks )
• ½ teaspoon kosher salt
• ⅓ cup ice-cold water

Instructions

1. Combine the flour, semolina flour, butter and salt in the bowl of a food processor.
2. Pulse for about 5 seconds.
3. Add the water and process for another 5 seconds.
4. The dough will just come together and the butter will still be visible in small pieces.
5. Remove the dough to a piece of plastic wrap.
6. Press it until it comes completely together and form into a disc.
7. Wrap in the plastic wrap and place in the freezer for 15 minutes.
8. After the dough has chilled, place on a piece of lightly floured parchment paper and roll out to a 12" round.

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3.3.3077

Creamy Spinach Dip

This Creamy Spinach Dip recipe is ever so easy, creamy, dreamy and may be served cold, hot, or at room temperature. Perfect with chips, crackers, a crudité of vegetables, or even as a sandwich spread, it’s amazingly versatile. 

The Blount County girls came over last Sunday for some girl time. As is our wont, we had champagne and an enormous spread of finger foods. While Donna isn’t much for eating anything green, I was craving spinach and decided to come up with a cold version of a spinach dip.

It being July, and it being the South (where our humidity is often equal to the temperature), I couldn’t bear the thought of making a hot dip that required the oven to be utilized. I didn’t even want to use the stove top.

Since I wanted to use onion and fresh, sweet red bell pepper, I used my quick and handy method for sautéing onions: a couple of minutes in the microwave!  Butter, onions and red bell pepper are combined in a bowl and microwaved (on high) for 2 minutes.

To that, I added thawed frozen chopped spinach, cream cheese, sour cream, garlic and onion powder, salt and pepper and some crushed red pepper flakes. Two more minutes in the microwave to soften the cream cheese, another quick stir and this dip was perfection.

We had chips, crackers and vegetables to accompany it; I think even Donna tried some! And you should, too!

P~

5.0 from 1 reviews

Creamy Spinach Dip

 

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Prep time

5 mins

Cook time

4 mins

Total time

9 mins

 

This Creamy Spinach Dip recipe is ever so easy, creamy, dreamy and may be served cold, hot, or at room temperature. Perfect with chips, crackers, a crudité of vegetables, or even as a sandwich spread, it's amazingly versatile.

Author: The Saucy Southerner

Recipe type: Appetizer

Serves: About 3 cups

Ingredients

• 2 tablespoons butter
• ½ cup minced onion
• ¼ cup minced sweet red bell pepper
• 1 -10 ounce box chopped frozen spinach, thawed
• 8 ounces cream cheese
• ½ cup sour cream
• ½ teaspoon crushed red pepper flakes (or less to suit your tastes)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

1. In a large microwavable bowl, add the butter, onions and red bell pepper.
2. Place in the microwave and cook on high for 2 minutes.
3. Remove the bowl from the microwave and add all the other ingredients.
4. Place the bowl back in the microwave and cook on high for 2 minutes.
5. Remove the bowl from the microwave and stir the ingredients to combine (this just softens the cream cheese enough to make it creamy, without really making the dip hot*).
6. Serve either chilled, at room temperature, or heated/baked until bubbly** with chips, crackers or vegetables.

Notes

*at this point, the dip is warm.
**If you want a hot dip, you can microwave until bubbly (about 4 minutes on high), or bake in a 350° oven for about 20 minutes.

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3.3.3077

Cold Crab Dip

This Cold Crab Dip recipe is perfect for summertime noshing with crackers and garden-fresh vegetables, but be sure to save it for fall and winter entertaining, too. It’s really simple to prepare and it is scrumptious. 

Recently Mr. Saucy celebrated a birthday, so I threw a little party for him with some of our very best friends. It was the inaugural party for our Party Pavilion (which is really the car port we added last year when we did home renovations, but is just dandy as a covered party palace).

Years ago, I had two pieces of AC fir plywood (which is great because it doesn’t warp) cut in half rounds to use for a giant round table. When I use it inside, I take the leaves out of my dining room table, put on a quilt to protect the surface, put on the two halves of plywood and cover it with a tablecloth. For use outside, I used a picnic table and did the same thing. This is what it looked like for this party:

I had intended to serve appetizers on the deck, but there came a deluge of biblical proportions, so we moved them to the lower front porch. It worked out great, because before we were ready to eat dinner, the weather was beautiful. Even if it hadn’t been, the Party Pavilion would have protected us from the storm…I finally have a large outdoor entertaining space that is covered! And I can even park my vehicles there when I’m not using it for a party. *wink*

This crab dip was one of the appetizers I served. Simple, tasty, Cold Crab Dip. You really need to try it!

P~

5.0 from 1 reviews

Cold Crab Dip

 

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Prep time

10 mins

Total time

10 mins

 

Cold Crab Dip with a cream cheese base is simple, flavorful and is perfect with crackers and crudite.

Author: The Saucy Southerner (gently modified from Food Network)

Recipe type: appetizer

Serves: 2+ cups

Ingredients

• 8 ounces crab meat (I used a combination of claw and lump crab, picked to remove any shells)
• 8 ounces cream cheese
• 1½ tablespoons half and half
• 1 teaspoon Worcestershire sauce
• 1 teaspoon horseradish (I used pure, but prepared horseradish will work just fine)
• 1 teaspoon coarse mustard (I used a coarse Dijon)
• 1 tablespoon minced red bell pepper
• 1 tablespoon minced green onion
• ¼ teaspoon Cajun seasoning blend
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon cayenne pepper

Instructions

1. In the bowl of a food processor, or mixer, add the cream cheese, half and half, Worcestershire sauce, horseradish and mustard.
2. Blend until creamy.
3. Remove the cream cheese mixture to a medium-sized bowl, add the red bell pepper, green onion, Cajun seasoning, salt, pepper and cayenne and stir to combine.
4. Add the crab meat and gently fold to combine.
5. Refrigerate until ready to serve.
6. Serve with crackers and/or an assortment of fresh vegetables.

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3.3.3077

Beer Nuts

It’s almost officially Summer, and there’s nothing like an icy cold beer on a hot, hot day. Add to your Summer snacking with this really simple recipe for Beer Nuts. Salty, sweet nuts with a hint of vanilla will be a hit, whether you’re having a brew, or not.

Beer Nuts don’t contain beer in the recipe, they just go really well with beer.  There is something about that slightly salty, slightly sweet nutty goodness that is perfect with a cold beer.

These Beer Nuts are just so simple to make! You can use all one nut, or any combination of nuts you like.  I made mine with a combination of peanuts, pecans, almonds and cashews. I happened to find some nuts on sale at my local Target store and snatched them up.

The recipe has just water, sugar, a titch of vanilla and the nuts. The water, sugar and vanilla is combined in a large skillet, over low heat, until the sugar is melted. The nuts are added, the temperature increased to medium, and the nuts cooked for 10 minutes.

Using a slotted spoon, I scooped the nuts out of the syrup mixture and onto a foil-lined baking sheet, sprinkled on some salt and let them cool.

I made these on a day when it was really humid, which caused them to take a looooong time to set. And since summer is generally humid around here, I threw them into a 250°F oven for about 20 minutes to help them along. I don’t think this step would be necessary, absent high humidity.

You really need these in your snacking lineup!

P~

Beer Nuts - Easy Recipe

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Nuts are combined with sugar, water and a titch of vanilla and cooked until the syrup begins to caramelize. The nuts are removed from the syrup, salted and allowed to cool. Then, snacking begins! Great with an icy cold beer on a hot summer day (or anytime)

Author: The Saucy Southerner

Recipe type: Snack

Serves: 4 cups

Ingredients

• 4 cups nuts (I used 1 cup raw almonds, 1 cup roasted peanuts and two cups of roasted mixed almonds, cashews and pecans)
• 1 cup water
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• finely ground salt (popcorn salt works great)

Instructions

1. In a large skillet, over low heat, add the water, sugar and vanilla.
2. Stir until the sugar is completely dissolved.
3. Increase the heat to medium and add the nuts.
4. Simmer for 10 minutes, or until the syrup begins to caramelize, stirring occasionally.
5. Using a slotted spoon, scoop the nuts out of the syrup and onto a foil-lined baking sheet and spread into a single layer (breaking up any clumps of nuts with the spoon). Be sure not to touch the nuts at this point, as they are very hot.
6. Sprinkle with salt and allow the nuts to cool completely.

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3.3.3077

Mexican-Style Street Corn Dip

This Mexican-Style Street Corn Dip recipe was inspired by a conversation that was had in one of my food groups online. It’s so simple, so tasty, and it’s definitely not your ordinary dip. Looking for an inspiration for a great new dip for Memorial Day weekend? Try this one! 

The conversation started, in this food group I’m in, as the result of an article and recipe that was posted in the group about Mexican-Style Street Dip. This group is filled with women and men who love food-talk, who are insanely funny, irreverent, and passionate about food. All kinds of food.  It always brightens my day when someone posts in the group, because immediately a conversation will take off, and sometimes completely derail. And everyone just goes with the flow. They are all great.

As soon as I read the article, I knew how I would change the recipe that was posted in it. But more importantly, I started craving corn dip (this is a common problem with participating in this group…I start craving whatever it is we’re talking about). Anyway, I had to give this recipe a shot…so much so that I moved it up the line of recipes I was working on for posting here.

This is so simple, y’all. Really. Five ears of fresh corn are shucked, cleaned and stripped from the cob. The corn is then sautéed in a little bit of fat until it begins to char. Some red onion is added for just a couple of minutes to soften it, and that is all the cooking required.

The next step is to add the corn/onion mixture (with a small amount reserved) to the food processor. To that you add chipotle in adobo (not a lot), green chiles, crema (Mexican table cream), a bit of milk, cumin, coriander, garlic and onion powder, a titch of cayenne pepper, fresh chopped cilantro and salt. This mixture is pulsed until almost smooth.

The dip is then removed from the food processor, put into a bowl, sprinkled on the top with the reserved corn/onion mixture, some diced tomato and a bit of fresh cilantro. You are ready to dig in with corn chips, flour tortillas…a big fat spoon…

You really must try this dip.

P~

5.0 from 1 reviews

Mexican-Style Street Corn Dip (Meatless Monday)

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: The Saucy Southerner

Recipe type: Appetizer

Serves: About 3½ cups

Ingredients

• 5 ears corn, shucked, cleaned and cut from the cob (a little less than 4 cups - each ear of corn generally yields ¾ cup)
• 1 tablespoon olive oil
• ⅓ cup minced red onion
• 1 cup Crema (Mexican table cream-found in most large grocery stores in the dairy aisle)
• ⅓ cup milk (or half & half)
• 1 -4 ounce can chopped green chiles
• 1 tablespoon chipotle in adobo*
• 1 tablespoon chopped fresh cilantro
• ½ teaspoon each ground cumin, ground coriander, onion powder, garlic powder, salt, ground black pepper
• ⅛ teaspoon cayenne pepper
• ⅓ cup finely diced tomato
• ½ tablespoon chopped fresh cilantro

Instructions

1. Using a large skillet, over medium-high heat, add the oil until hot.
2. Add the corn to the hot oil and saute for about 4 minutes.
3. Add the red onion and continue to cook for 2 minutes.
4. Remove from heat and allow to cool slightly, set aside 1 cup of this mixture for later use.
5. In the bowl of a food processor, add the remaining corn mixture, crema, milk, chiles, chipotle, cilantro and all of the spices.
6. Pulse until almost creamy.
7. Remove the dip to a bowl.
8. Sprinkle with the reserved corn, tomatoes and final ½ tablespoon cilantro.

Notes

* When I buy a jar or can of chipotle peppers in adobo sauce, I will empty the jar, mince the whole mixture and store in an airtight container in the refrigerator, so I always have some handy to dip out a measure for a recipe.

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3.3.3070

Salt and Vinegar Roasted Almonds

With Derby Day quickly approaching (the first Saturday in May), I started thinking what I could add to my Derby  Day food lineup. This recipe for Salt and Vinegar Roasted Almonds is my healthy nod to the Southern favorite salt and vinegar potato chip.  

The trick to obtaining the vinegar tang is to soak the almonds in white vinegar. I experimented quite a bit before I was satisfied with the amount of vinegar flavor. What I found, too, is the longer you soak the almonds for the vinegar side, the longer you have to roast them to recapture that crunchy almond texture.

I think I’ve finally come up with the perfect balance (well, you know…as perfect as I could get it, because I’d have loved for them to be even more vinegary). With the soak time of an hour and a roasting time of 30 minutes, these nuts are still golden brown, crispy, vinegary and of course…salty, after adding some sea salt (kosher salt will work fine, too).

There is only one small problem with the recipe now. Just like the potato chips, nobody can eat just one.

Try them!

P~

5.0 from 1 reviews

Salt and Vinegar Roasted Almonds

 

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Prep time

1 hour

Cook time

30 mins

Total time

1 hour 30 mins

 

The quintessential potato chip flavor, salt and vinegar, is brought to the more healthy almond! Still...nobody can eat just one!

Author: The Saucy Southerner

Recipe type: snack

Serves: 2 cups

Ingredients

• 2 cups raw almonds
• 1 cup distilled white vinegar
• sea salt

Instructions

1. In a large bowl, combine the vinegar and almonds.
2. Allow to soak for 1 hour.
3. Drain off the vinegar (reserving it for later use) and dry the almonds on paper towel.
4. Place the almonds on a baking sheet lined with parchment.
5. Preheat the oven to 350°F.
6. Place the baking sheet into the oven and cook for 25-30 minutes.
7. Remove from the oven, sprinkle with sea salt and allow to cool completely.

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3.2.2925

Black Bean Empanadas

This baked Black Bean Empanadas recipe is simple to prepare (yes, even the pastry dough) and ever so delicious! Flaky baked crust surrounds a combination of black beans, corn, sweet bell pepper, salsa, green chilies, onion and spices. Perfect for meatless Monday served with a salad of mixed greens and your favorite Southwest toppings. 

Last week I said I was back, and I was…but I took a quick trip to Northern Georgia for a girl-friend spa getaway. The Blount County Girls (plus two) were celebrating Donna’s retirement from nursing in the Cardiac Cath Lab at the University of Tennessee.

I’ve talked about Donna before (and her husband, Jack), but I know I’ve never mentioned how much energy she has. It is not an exaggeration to say that she’d put the Energizer Bunny to shame. I know she’ll just amp it up in retirement, and I can’t wait for the adventure.

Our spa trip was perfection, even though we had five inches of snow on the ground the morning we left, and more snow the morning we returned.  The suite we stayed in has a kitchen, so we took loads of champagne and junk food (and were greeted with a platter of chocolate-covered strawberries, grapes, cheese and a bottle of wine – the spa folks are fabulous). We all had manicures, pedicures, facials and massages. It was absolutely incredible and a great, relaxing trip.

When we got home, all I could think about was something a little bit more healthy to eat than what we had on the trip. These black bean empanadas have been on my mind for a while now, so I decided to make them.

The crust is simple, but it really is important to refrigerate it for at least an hour before rolling it out. I tried to rush it and was mightily frustrated. Of course, you don’t have to make your own dough…I’ve seen packaged empanadas dough and I have also seen people use canned biscuit dough. But…this pastry is so flaky and so worth the effort. Trust me.

The filling is simple: Black beans, sweet bell peppers (I used red), mild green chilies, corn, salsa (I used this recipe), onion, cumin, coriander, cilantro and some mozzarella cheese. Mix those ingredients together in a bowl, roll out the dough, stuff it and bake. That’s it.

I’ve given you both recipes, the dough and the filling separately, since you’re going to want this dough for a multitude of uses! These recipes make enough for eight six-inch empanadas with some extra filling to top the salad on the side. You really need to try these!

P~

5.0 from 1 reviews

Flaky Pastry (Meatless Monday)

 

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Prep time

20 mins

Total time

20 mins

 

Perfect flaky dough that is great for empanadas, fried pies, or anything you can think of requiring a flaky pastry.

Author: The Saucy Southerner via Gourmet Magazine

Recipe type: Dough

Ingredients

• 2¼ cups unbleached all-purpose flour
• 1½ teaspoons salt
• 1 stick (1/2 cup) cold unsalted butter, cut into ½-inch cubes
• 1 large egg
• ⅓ cup ice water
• 1 tablespoon distilled white vinegar

Instructions

1. Sift flour with salt into the bowl of a food processor and pulse until the mixture resembles coarse meal, (or in a bowl and blend in butter with your fingertips or a pastry blender).
2. Beat together egg, water, and vinegar in a small bowl with a fork.
3. Add to flour mixture, pulsing (or stirring with a fork) until just incorporated. (Mixture will look shaggy.)
4. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together.
5. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

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3.3.3077

5.0 from 1 reviews

Black Bean Empanadas (Meatless Monday)

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Flaky baked crust surrounds a combination of black beans, corn, sweet bell pepper, salsa, green chilies, onion and spices.

Author: The Saucy Southerner

Recipe type: Entree, Appetizer

Serves: 8 -Six inch Empanadas

Ingredients

• 1 -15 ounce can black beans, drained and rinsed
• 1½ cups frozen corn (no need to thaw)
• 1 cup grated mozzarella cheese
• 1 -4 ounce can green chilies
• ½ cup diced sweet bell peppers (I used red)
• ½ cup salsa
• ¼ cup diced onion
• ½ teaspoon ground cumin
• ½ teaspoon dry cilantro
• ½ teaspoon kosher salt
• ¼ teaspoon ground coriander
• 2 tablespoons melted butter
• 1 recipe flaky pastry (see recipe above)

Instructions

1. Preheat oven to 400°F.
2. Place all of the ingredients (except the melted butter) into a large bowl and stir to combine.
3. Cut dough into eight equal pieces.
4. On a lightly floured surface, roll each piece of dough into a (roughly) 6" round.
5. Mound a spoonful of stuffing into the center of each dough round.
6. Fold the dough over the mound, forming a half-circle.
7. Pinch, fold or crimp the edge of the dough to seal.
8. Brush the tops with the melted butter.
9. Place the prepared empanadas on a lined baking sheet (either parchment paper or baking mat).
10. Place the baking sheet into the preheated oven and bake for 25 minutes, or until the pastry is light, golden brown.

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3.3.3077

Smoked Cheddar and Gouda Beer Fondue

No fondue pot? No problem! Serve this Smoked Cheddar and Gouda Beer Fondue recipe in a toasted bread bowl with wooden skewers to use as your fondue forks! This beer fondue, with the apple wood smoked flavor of Cheddar and Gouda cheeses, is absolutely perfect for Super Bowl snacking, dipping, and dunking!  Actually, it’s perfect for any ol’ time. 

One of the greatest things about this fondue is that I can’t imagine a single thing that wouldn’t taste wonderful dipped in its cheesy goodness. Just think of the possibilities! Pretzels, fruit, vegetables, crackers, chips, bread or bread sticks…oh, my!

Beer, cheese, smoky flavor, endless dipping options? What’s not to love?

Seriously. Make this fondue.

P~

5.0 from 1 reviews

Smoked Cheddar and Gouda Cheese Beer Fondue

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: The Saucy Southerner (gently modified from a Food Network recipe)

Recipe type: Appetizer

Serves: 10-12 servings

Ingredients

• 1 large round loaf crusty bread (I used a sour dough boule)
• One 12-ounce bottle lager beer (I used Yuengling)
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 8 ounces smoked Cheddar cheese, grated ( used apple wood smoked)
• 8 ounces smoked Gouda cheese, grated (I used apple wood smoked)
• 2 tablespoons cornstarch
• ½ teaspoon garlic powder
• ⅛ teaspoon cayenne pepper
• Kosher salt

Instructions

1. Preheat the oven to 350°F.
2. FOR THE BREAD BOWL:
3. Slice off the top ¼ of the bread with a serrated knife and set aside.
4. Cut a circle around the inside edge of the bread, leaving a one inch border.
5. Hollow the bread bowl by removing the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well.
6. Cube the removed bread, as well as the top and set it aside for dipping.
7. Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.
8. FOR THE FONDUE:
9. Combine the Cheddar and Gouda cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
10. In a medium-sized saucepan, combine the beer, lemon juice, Dijon mustard, garlic powder and cayenne over medium heat until it is steaming but not simmering, 2 to 3 minutes.
11. Add the cheese in large handfuls, stirring with a wooden spoon.
12. Continue cooking and stirring until all the cheese is melted, about 5 minutes.
13. Add kosher salt, to taste.
14. Pour the hot fondue into the warm bread bowl and serve with your favorite dipping options (be sure to include the cubed bread you've reserved from hollowing the bowl).

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3.2.2925

Baked Sweet and Sour Hot Wings

What is the Super Bowl without chicken wings? After all, there are 1.25 billion chicken wings consumed on Super Bowl Sunday. These Baked Sweet and Sour Hot Wings are so simple and so tasty; just three ingredients. And they are baked, not fried. 

This recipe really could not be more simple and I have been making wings like this for years and years. As a matter of fact, I had a friend contact me recently to ask me how I made these.

Since I’d never published this recipe, and since it had been a while since I’d made them, I had to fiddle around to remember how I did them. Once I sat down to think about it, of course, I remembered just how easy they were.

I used  two cups of sweet and sour sauce, straight from the grocery store aisle. You can use whatever brand you like, I used a Hawaiian sweet and sour. That is mixed with 1/3 cup of hot sauce (Texas Pete’s, Frank’s…whatever works for you).

The chicken wings are placed on a lightly greased baking sheet and put in a 400°F oven to cook them and crisp up the skin. Turned once during the cooking, the wings are removed, coated in the sweet/sour/hot mix and put back into the oven to get all caramelized and gooey.

That is all there is to it. I sprinkled these with some toasted sesame seeds and some chopped green onion, but that’s optional.

Honestly? You really need to try this chicken wing variation. They are easy and awesome!

P~

p.s.: You can use this same method and use an authentic Buffalo Wing Sauce, too.

5.0 from 1 reviews

Baked Sweet and Sour Hot Wings

 

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Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

Author: The Saucy Southerner

Recipe type: appetizer

Serves: 2 pounds wings

Ingredients

• 3 pounds of chicken wing pieces
• 18 ounces sweet and sour sauce
• ⅓ cup hot sauce (like Texas Pete's or Frank's)
• 1 tablespoon toasted sesame seeds (optional)
• 1 tablespoon chopped green onion (optional)

Instructions

1. Preheat oven to 400°F.
2. Lightly spray a baking sheet with cooking spray.
3. Place the chicken wing pieces on the prepared baking sheet and place in the preheated oven.
4. Bake the wings for 15 minutes, then turn the pieces.
5. Bake for another 15 minutes, or until the wings are crisp on the outside.
6. Remove from the oven, leaving the oven on.
7. In a large bowl, whisk together the sweet and sour sauce along with the hot sauce.
8. Place the crisped wings into the bowl with the sauce and toss to coat well.
9. Drain any fat from the baking sheet and place the coated wings back on the baking sheet.
10. Place the wings back in the oven and bake for another 15 minutes, or until the sauce is thick and caramelized.

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Artichoke and Spinach Stuffed Mushrooms

Kicking off a week of Super Bowl foods I didn’t want to forget my non-meat-eating friends during the big game! This recipe for Artichoke and Spinach Stuffed Mushrooms is so good, you’d better make plenty because everyone will love them. 

The route to developing a recipe is most often circuitous for me. Here’s the path my brain took on this one: I’ve had crab cakes on my brain since I made some for our Christmas Eve celebrations with our friends Pat and Jim. So since I wanted to make stuffed mushrooms for Super Bowl week, I thought I would make crab-stuffed mushrooms.

Then, I realized that my food lineup was full and I needed something for Meatless Monday. I remembered, though, back in the 80’s people used to make artichoke dip and call it Mock-Crab Dip. This, of course, led to the mushrooms stuffed with artichokes instead of crab in deference to being meatless.

I’ve also added spinach…and kale and chard. I had a mix of baby greens in the refrigerator, so it was natural that I would use them all. I excluded the kale and chard from the recipe title because I didn’t want to scare people away. Using just spinach, or any green of your choice, is fine. I will say, the mix I used was fantastic.

This is a simple recipe, in that you just stem a pound of large mushrooms caps (I reserved the mushroom stems to add to another recipe), throw the other ingredients into a bowl, mix it up and stuff the mushrooms.

The stuffing mixture for the mushrooms is: chopped artichoke hearts, spinach (or a mix of greens), fresh bread crumbs, white wine, Parmesan cheese, minced sweet red bell pepper, an egg, Dijon mustard, garlic and onion powder, and mayonnaise.

I really piled on the stuffing with my mushrooms. Even so, I had about four ounces of the filling left over. I just put that into a small ramekin and baked it on the same baking sheet as the mushrooms (30 minutes baking time for both); the filling by itself made an excellent spread for crackers.

Do let these cool a bit before you try to eat them, they could burn the roof of your mouth. I may, or may not, have experience in this matter. *wink*

Try these!

P~

5.0 from 1 reviews

Artichoke and Spinach Stuffed Mushrooms (Meatless Monday)

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: The Saucy Southerner

Recipe type: Appetizer

Serves: About 20 mushrooms

Ingredients

• 1 pound large mushrooms, stems removed.
• 1 -14 ounce jar of artichoke hearts, drained and chopped
• 1 cup firmly packed spinach leaves (or your choice of green{s}), chopped
• ¾ cup fresh bread crumbs (I used some sour dough and just crumbled some slices)
• ½ cup mayonnaise
• ½ cup grated Parmesan cheese
• ¼ cup dry white wine
• ¼ cup minced red bell pepper
• 1 egg
• 1 teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• pinch of salt and ground black pepper

Instructions

1. Preheat the oven to 350°F.
2. Lightly grease a baking sheet and set aside.
3. Remove the stems from the mushrooms, reserving the stems and placing the mushrooms caps on the prepared baking sheet.
4. In a medium-sized bowl, combine all of the other ingredients and stir to combine. No need to beat the egg ahead of time, just make sure the yolk is broken and it's well incorporated.
5. Using a spoon, scoop a generous heaping amount of the filling into the mushrooms caps (they won't overflow).
6. Any extra stuffing mixture can be baked along with the mushrooms in a small ramekin.
7. Once all of the mushrooms are stuffed, place the baking sheet into the preheated oven and bake for 30 minutes (the stuffing mixture will firm and begin to turn golden brown on top).
8. Remove from the oven and serve. These are great hot, warm, or at room temperature.

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