Bacon Wrapped Baby Potato Bites with Sriracha Sour Cream are the perfect snack for football, holiday gatherings, or just hanging out at home having a lazy weekend watching TV.
I like to use baby yellow potatoes for this recipe, but any small potato will work. I have even made these with regular sized potatoes, they just need to be cut into wedges.
Continue reading “Bacon Wrapped Baby Potato Bites with Sriracha Sour Cream”
Buckeyes are another recipe I had never heard of until I was asked if I knew how to make them.
Now I make them so much I make them from memory because they are so simple to make.
You can really make as few or as many as you want if you can keep the proportions locked into your head or written down somewhere.
You just need 1 part butter to 3 parts peanut butter. Then add 1 1/2 parts the total of butter and peanut of powdered sugar.
Continue reading “Buckeyes”
I know, most everyone has a turkey soup recipe that uses their leftover holiday turkey. This recipe is for those folks who do not have one and for those who would like to try a new version. This one also works with ground turkey if you happen to be one of the folks that was not luck enough to have a spare turkey carcass hanging out.
For me, the key to a good turkey rice soup is the choice is herbs used in the broth. My preferred herbs are rosemary, thyme, and marjoram. I use them in equal parts, but have learned over the years that a base started with a turkey carcass needs more herbs than a base started with ground turkey.
Your base will be different too based on which way your start your soup. If you decide to go with a turkey carcass, you will need less soup base or bouillon, the roasted turkey skin and bones will provide quite a bit of flavor. In addition, I add my leftover turkey gravy.
First off, we all know that gravy is kind of weird heated back up. Secondly, I hate to lose my pan drippings or the broth that I cooked my goblets in. I always cook my giblets in some chicken broth and use this to moisten my dressing while I am waiting on the turkey to give up some drippings.
Continue reading “Turkey Rice Soup”
I can’t even remember what recipe I was trying to make when Caramel Apple Pie Ice Cream Sauce was born. Maybe bananas foster without bananas since this is similar to those, only with way more yummy sauce and the addition of walnuts.
I prefer to use sweet apples when I make this, but Granny Smith would work just not as sweet perhaps. I use have used Red Delicious, Gala, Honeycrisp and Fuji successfully, but Fuji is my favorite. Probably because it is the sweetest.
Caramel Apple Pie Ice Cream Sauce is best eaten hot to warm and served over ice cream. This creates the perfect marriage of hot and cold, one of my favorite ways to eat desserts and midnight snacks. Or more realistically like the cute little girl on TV says a 10:43 snack. I rarely have my eyes open at midnight these days.
Continue reading “Caramel Apple Pie Ice Cream Sauce”
Dirty Buckeyes! No, I am not calling names at any NCAA sports team or school, even though we are SEC fans and might be caught talking smack about other divisions. Go Dawgs!! Imagine having to admit that right smack in the middle of Big 12 territory…….
Dirty Buckeyes are simply buckeyes covered in crunchy bacon bits. No, not the pinkish red salty smoky little rocks out of a jar, real bacon. Bacon that has been cut into small pieces, fried until crispy, drained, cooled, then fried again. Once you are done with them, they look like buckeyes that have rolled around in the dirt and dried leaves.
Continue reading “Dirty Buckeyes”
Over the years my wife and I have bought some pretty amazing things that we would think the average foodie would love to receive as gift. With holiday season rapidly approaching, we figured now would be an appropriate to share our favorite items any foodie would appreciate. We didn’t stick to any pricing guidelines, but we think these are pretty reasonable gifts. So here we go.
1. Finishing Salt
I don’t think a lot of people think about salt when they think of ingredients, but any chef knows that salt can either make or break a recipe. Too little salt in a recipe is just flat and bland. Another way to add flavor or texture to a dish is to sprinkle some finishing salt on top of your finished dish.
My wife bought my first finishing salt last year for Christmas. Finishing salts are salts with a large grain size or salt that have been flavored with special ingredients like smoke, wine, or citrus. Finishing salts can also come from special regions where their source of salts is known for its distinct flavor characteristics, Hawaii for example.
Finishing salts are great on steaks or even some chocolate treats. My favorite use of them is probably in risottos. Risottos really need a healthy dose of salt for it to really sing true. Finishing salts come in a large range of flavors and crystal sizes.
Continue reading “10 Perfect Holiday Gifts for Your Favorite Home Chefs and Foodies”
Flat Bread pizza when made on homemade flat bread, creates a very crispy crust. This crust does contain yeast, unlike our thin pizza crust recipe. Both are good, but this one can be made on very short notice if there are flat bread rounds in the freezer.
If you have read the flat bread post, then you know I make these quite a bit and freeze them just for pizza making.
This is not as easy as our other recipe for thin pizza crust, unless you have premade these flat breads and pull them out of the freezer. Then it IS easier than thin crust pizza.
Continue reading “Flat Bread Pizza”
Pecan pie bars turned up in my holiday recipe rotation out of necessity. It was necessary to avoid any further embarrassments served out of my kitchen.
Let me explain. I had a neighbor in Mississippi that thought I was a great cook. This alone should have been enough to keep me happy, but the truth of the matter was his mother also thought I was a great cook. That made me do some internal cartwheels, you really wouldn’t want to see this old body do a real cartwheel.
When I was asked to make some pies for their Thanksgiving dinner I was honored. After all, a true southern family wanted my cooking. In addition to the pecan pie, I think I made them a chocolate pie.
I was so proud to send the pies next door for him to take to his family function. Imagine my horror when the reports came back that it wasn’t set up when they cut into it. I am probably sitting here with that some shocked face I had when I heard it. I was so devastated that I have had a mental kitchen block about pecan pies since then that I have yet to attempt one again.
Continue reading “Pecan Pie Bars”
Everyone needs an easy go to Holiday treat recipe. One that requires minimal ingredients and minimal time to make. Peppermint Crunch fits that bill.
It only has 3 ingredients. 4 ingredients if you decide to add peppermint flavoring to either chocolate layers.
Just like spiced crackers, this recipe makes great hostess gifts. It cost a bit more than crackers, but who doesn’t love chocolate and peppermint during the holidays. This is probably why we gain up to 5% of our weight over the holidays. I don’t deny that nuts, caramel, and cinnamon flavored treats are part of the problem.
Continue reading “Peppermint Crunch”