SUPER BOWL SUNDAY’S COMING! Tailgating Time

Well, now that I have your attention (or not), I can truthfully say that I’m not much of a Super Bowl fan…or fanatic…but I do enjoy the ads:)  And…the food, of course!

For this week’s Tailgating Party, I’m revisiting some of my favorite party foods that I’ve come to really enjoy and suggesting a new one that I came across recently that is sure to become a family favorite.

This Bacon Cheese Dip at Crock Pot Easy Recipes is really rich and a calorie splurge, but it is oh, so good:)  I mean, what’s not to love about a full pound of bacon!

This Creamy Artichoke Parmesan Dip found at Crock Pot Easy Recipes is beeeeeeeeeeeyyyyyyyyond decadent!  Love it.  Could eat it by the spoonfuls! BIG spoonfuls.

Mary at One Perfect Bite recently reminded me of how much I love nachos.  She is such a remarkable lady and cook.  I just know you will spend hours checking out her blog.  You can do that while munching on her Killer Nachos.

Once in a while you come across a recipe that you just have to try just because it seems really, well…weird.  Aruna’s Fried Deviled Eggs was just that for me.  I mean, we fry EVERYTHING in the South, but I can truthfully say that I’ve never, never, ever eaten a fried deviled egg!  The recipe originally came from Down Home With the Neelys.  It was good….strange but good.

Hubby will be enjoying a couple of these next Sunday while I’m chomping down on a celery stick or two.  Or, I might just give this Loaded Baked Potato Dip a try.  (In fact, I KNOW I will do just that.)  I really like the idea of using the waffle fries as the replacement for chips.

(Photo courtesy of Southern Living.)

Bake frozen waffle fries extra-crispy for the dippers.
Total: 1 hour, 25 minutes
Yield: Makes about 4 cups

Ingredients

• 1  (2.1-oz.) package fully cooked bacon slices
• 1  (16-oz.) container sour cream
• 2  cups  (8 oz.) freshly shredded sharp Cheddar cheese
• 1/3  cup  sliced fresh chives
• 2  teaspoons  hot sauce
• Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
• Serve with: waffle fries

Preparation

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Thanks for joining us for this week’s Tailgating Time.  I hope you will visit as many links as you can and leave a comment as a way of saying thanks.  Please join us:)


Who do you think will win?  Let us know in your comments.

Tailgating Time is being hosted at the following blogs: Seaside Simplicity ~ 3 Sides of Crazy ~ The Tiny Skillet~Our Krazy Kitchen and Dining with Debbie


Linked to:
Menu Plan Monday
Decidedly Healthy or Horridly Decadent
Tasty Tuesday
Tuesdays At the Table
Tempt My Tummy Tuesday
Tailgating Time

CROCK POT WEDNESDAY and Pecan and Apple Stuffed Pork Chops with Apple Brandy

Thanks for coming on over to join me for this week’s Crock Pot Wednesday. 
I think you will really like this main dish that I am serving up this week.  It comfort food.  It’s delicious.  It’s lean.  AND it’s easy!  Those make for some pretty good reasons to serve it up as far as I am concerned.
This idea comes from the little “cookbooklet” (Do you have a collection of those, too?) entitled, Comfort Food Diet Recipes from Crock Pot.  Since pork was on sale here locally last week, I decided to give this a try.  Hubby definitely gave it a big thumb’s up.  I hope you do as well.

Pecan and Apple Stuffed Pork Chops with Apple Brandy
4 thick-cut, bone-in loin chops
    (about 12 ounces each)
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 Tablespoons canola oil
1/2 cup diced Granny Smith apple
1/2 small yellow onion, minced
1/2 cup apple brandy or brandy
2/3 cup cubed white bread
1 Tablespoon chopped pecans
1 cup apple juice

Coat the insert of the slow cooker with nonstick cooking spray; set aside.  Rinse pork chops and pat dry.  Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Heat oil in large skillet over medium-high heat until hot.  Sear pork chops about 2 minutes on both sides or until browned.  Cook in two batches, if necessary.  Set aside.

Add apple, onion, thyme, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper to hot skillet and reduce heat to medium.  Cook and stir 3 minutes or until the onion is translucent.  Remove from heat and pour in apple brandy.  Return to medium heat and simmer until most of the liquid is absorbed.  Stir in bread and pecans (I prefer mine slightly toasted.) and cook one minute longer.

Cut each pork chop horizontally with a sharp knife to form a pocket.  Divide stuffing among pork chops.  Arrange pork chops in slow cooker insert, pocket side up.

Pour apple juice around chops.  Cover; cook on HIGH for 1 1/2 to 1 3/4 hours or until pork is 155°F when measured with a meat thermometer.

Makes 4 servings

Come join in the fun!  I’m looking forward to what you have to say.

Linda over at My Kind of Cooking has some great tips for you regarding how to adapt recipes for the slow cooker.  Plus, there’s a giveaway going on.  How great is that?

For a terrific reference for converting recipes to the slow cooker, check out Linda's post at My Kind of Cooking.    She has some wonderful ideas for you.

Linked to:
It's a Blog Party
Slightly Indulgent Tuesday

Tasty Tuesdays

Tempt My Tummy Tuesday

Menu Plan Monday

Tuesdays At the Table
Dr. Laura's Adventures
Deep South Dish Sunday Suppers

HAPPY ANNIVERSARY

 

Hubby and I and our new

family portrait:)

You + Me = 41 

I love you, Hubby:)

TAILGATING PARTY and Marinated Cheese and Crackers

I love cheese.  I love crackers.  I love cheese and crackers.  Simple.  Right?  Well, I just thought I loved cheese and crackers until I met up with Marinated Cheese and Crackers at our school’s Merry, Merry Munchies event this past Christmas.

I mean I had to FORCE myself to stay away from the lounge just so I wouldn’t “steal away” with the entire dish.  It’s that good.

So I decided to make it for Christmas Day just to have as a snack, but we never quite got around to it at Perfect Daughter’s house (which was a good thing for “always-on-a-diet me.”  She took the fixings over to the in-laws.  Well, apparently it was very well received.  I’m glad that they enjoyed it…saved me a pound or two, I know.

While I got the recipe from my friend and co-worker, Misty, I’ve since located it and variations on the web.  Who knew?

This is a perfect snack for a Tailgating Party…or any party for that matter.  Misty served it on a candy cane shaped platter which made for a terrific Christmas presentation.  Not having one of those, mine got served on a plain, white, skinny platter.  It still looked yummy.

(Photo courtesy of All Recipes.com)

1/2 cup olive oil
1/2 cup white wine vinegar
3 Tablespoons chopped parsley
3 Tablespoons minced scallions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic gloves, minced
2 ounces diced pimento, drained
1 8-ounce block Cheddar cheese, chilled (I used presliced cracker slices because…well, it was there…)
1 8-ounce package cream cheese, chilled
parsley sprigs for garnish

Combine oil, vinegar, parsley, scallions, sugar, basil, salt, pepper, garlic and pimiento in a jar.  Cover the jar tightly and shake vigorously.  Cut the Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices.  Repeat with the cream cheese.  Arrange the Cheddar and cream cheese slices alternately in a shallow dish, standing the slices on edge.  Pour the marinade over.  Cover the dish with plastic wrap and marinate in the refrigerator at least 8 hours or overnight.  Transfer the cheese slices to a serving platter in the same alternating fashion.  Spoon the marinade over the cheeses.  Garnish with the parsley sprigs.  Serve with assorted crackers.

(I just arranged the cheeses on the platter and poured the marinade over all without transferring later.  I did have to shape the cream cheese with my fingers to make it fit the Cheddar slices…gotta’ have pretty, ya’ know.)

Taste of Home has a variation that uses roasted red peppers which I think would be so good.  Let me know if you give it a try.

Tailgating Time is brought to you this week by:
 Seaside Simplicity
 3 Sides of Crazy
 The Tiny Skillet
Dining with Debbie
Come join the party!

MISTER LINKY MADNESS!

I am so sorry that you have had difficulty linking up this week.  I have no clue as to what is going on with Mister Linky.  It WAS there when I first published the post.

It WASN’T there later.

It WAS there after the post was repaired.

It WASN’T there today after being repaired yesterday.

It WAS there just now…TWICE over.

It WON’T show up on my edit page.

Go ahead.  Enter twice.  Or, just pick your favorite one:)

Have a great day:)

CROCK POT WEDNESDAY and Slow Cooked Pepper Steak

 
Thanks for joining me for this week’s Crock Pot Wednesday.  We’ll be visiting an often-requested favorite from that standard of all things Southern, Southern Living.

I’m not sure that I have every tried a recipe from Southern Living that my family did not enjoy.  It’s nice to have those standby goodies to go to, isn’t it.

This one, Slow-Cooked Pepper Steak, is from Southern Living’s Homestyle Cooking.  It promises that you can “enjoy memories of the meals you grew up with” with its more than 400 recipes.  Many of these simple, easy-to-prepare ideas were certainly found on the dinner tables where I grew up.

SLOW-COOKED PEPPER STEAK
2 pounds top round steak (1 inch thick, trimmed)
2 Tablespoons vegetable oil
1 (14 1/2-ounce)  can peeled tomato wedges
2 large green bell peppers, cut into 1-inch-wide strips
1 cup chopped onion
1/4 cup soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
1 Tablespoon cornstarch
1/2 cup cold water
Hot cooked noodles or rice

Cut steak into 3-inch pieces; brown in hot oil in a large skillet over medium-high heat.  Transfer steak to a 4-quart slow cooker.  Add tomatoes and pepper strips.

Combine onion and next 6 ingredients; pour over mixture in slow cooker.  Cover and cook on HIGH setting 7 hours. (I cook on LOW because mine usually cooks longer if I put it on before leaving for work.  Even then, I usually add anothe 1/2 cup of water or so.)

Combine cornstarch and water, stirring until smooth.  Stir into mixture in slow cooker; cook, uncovered, on HIGH 10-15 minutes or until mixture is thickened and bubbly.

Serve over noodles or rice.

This is also good using pork tenderloin in place of  the beef.

Serves 6
I look forward to what you have to say.
Linked to:
Menu Plan Monday
Tempt My Tummy Tuesday
Tasty Tuesday
Tuesdays At the Table
Full Plate Thursday
Recipe Swap Thursday
Tailgating Time
Foodie Friday

CROCK POT WEDNESDAY – Wild Rice and Black Walnut Pilaf

Thanks for joining me for this week’s edition of Crock Pot Wednesdays.  I’m always impressed by what you have to say.

By now you know that I use my slow cooker for every course on the menu.  I use it year round, too.  It just makes my life simpler in so many ways.

Just about any recipe can be adapted to the slow cooker.  This is an easy-to-follow guideline for use in doing just that.

OVEN OR STOVETOP COOKING TIME LOW COOKING TIME HIGH COOKING TIME 15 TO 30 MINUTES 4 TO 6 HOURS 1-1/2 TO 2-1/2 HOURS 35 TO 45 MINUTES 6 TO 8 HOURS 3 TO 4 HOURS 50 MINUTES TO 3 HOURS 8 TO 16 HOURS 4 TO 6 HOURS Source:  http://busycooks.about.com/library/weekly/aa022103a.htm

After several days of soup, chili and stews, I was ready for something on a plate:)  I had all (well almost) of the ingredients for this pilaf on hand which made it an easy decision for me.  The recipe comes from The Gourmet Slow Cooker Volume II by Lynn Alley  which I highly recommend purchasing.

WILD RICE AND BLACK WALNUT PILAF
1 cup wild rice, well rinsed
1 Tablespoon unsalted butter
1/2 yellow onion, chopped
1 cup assorted fresh wild mushrooms, stemmed and sliced
2 celery stalks thinly sliced
3 cups chicken stock or water
1/4 cup dried currants or dried cranberries
Salt
1 cup black walnuts, coarsely chopped
1/2 cup chopped green onions, green parts only, for garnish
Place the rice in the slow cooker. 

Place a large saute pan over medium-high heat and add the butter.  Add the onion, mushrooms, and celery and saute for about 5 minutes, until soft.  Transfer to the slow cooker and add the water and currants (I used dried cranberries.) Cover and cook on low for 2 1/2 to 3 hours, until the rice just starts to burst open.  Do not overcook or the rice will get mushy.  Season to taste with salt.

Preheat the oven to 350 degrees.  Spread the walnuts (I used English walnuts from the freezer.) in an even layer on a baking sheet.  Cook for about 10 minutes, until toasted.

Divide the pilaf among plates and serve warm, garnished with the walnuts and green onions. 

I think dried apricots or mango would be a nice addition to or in place of the dried cranberries.  I think I will give that a try the next time I prepare it.

I served this with grilled lamb chops and steamed carrots.  It would be good with just about any meat, I think.

I hope you are escaping the Deep Freeze of the South and North!  Our low is expected to be about 12 degrees tonight.  That’s cold!
Linked to:  Menu Plan Monday
Tempt My Tummy Tuesday
Tasty Tuesdays
Tuesdays At the Table
Ultimate Recipe Swap (Thursday)

WINTER WONDERLAND

Just a little glimpse at our winter gift -

It looks like we’ll be heading back to school tomorrow.  There’s still plenty of snow on the ground, but most of the roads are clear.
 

It was nice to say, “hello,” but it is just fine to say, “goodbye.”
 

Be sure to join me for Crock Pot Wednesday.  What is it about snow days that makes me want to cook all of the time?

The Hungry Housewife: GIVEAWAY..All-Clad Slow Cooker

The Hungry Housewife: GIVEAWAY..All-Clad Slow Cooker: "Purrrty ain't she? Photo courtesy of Williams-Sonoma I go shopping at Williams-Sonoma and I end up buying something for one of my faithf..."

HELLLLLLLLLLLLLLLLLOOOOOOOO WINTER!

We don’t often get dramatic snowfall amounts in central Arkansas so when one does come, we go nuts!

The shelves at Wal Mart and Kroger were bordering on empty.   I mean….everybody’s got to have bread, milk and eggs….even though those items may not be touched….they’ve got to be in the frig or we just might starve!

The interstate comes to a standstill…literally it did last night…and remained so until about 9 a.m. this morning.  Hope everyone out there is okay.

We made Gary’s Favorite Tortilla Soup and Sunflower Honey Buckwheat Bread at our house.  I’m sure there was a pot of something going on in just about all the homes around me.

School was cancelled early enough last evening so that students could get outside for some serious sledding and sliding without having to be concerned with homework or bedtime.  Teachers, even when we’ll be moaning and groaning in June, get a thrill out of a good snow day as well.

One of our local weathermen called it “Snowmaggedon!”  I bet people in Minnesota think we’re crazy.

So this is what we are enjoying today…

Yes, it is pretty and I love it.  Just remind me that I said that when June rolls around and we are STILL in school:)

It’s time for everybody’s favorite tailgating party over at Seaside Simplicity.  I hope you will take a moment to check out all of the good nibbles waiting on you there.

This week I’m sharing a Taste of the South favorite,  Crab and Corn Spread just couldn’t be any easier to prepare and it is sooooooo good.  Plus, it’s one of those things that can be made several days ahead of time.  The flavor just keeps getting better.

CRAB AND CORN SPREAD

3/4 cup whole kernel white corn, drained
4 ounces cream cheese, softened
1 1/2 Tablespoons finely chopped green onion
1/4 teaspoon salt, divided
1 pinch cayenne pepper
1/8 teaspoon ground black pepper
2 teaspoons lemon juice
8 ounces back fin lump blue crabmeat

In the work bowl of a food processor, process corn until smooth.  In a bowl, combine corn and cream cheese, mixing at lowest speed with an electric mixer until well blended.  Add green onion, 1/8 teaspoon salt, cayenne and black pepper.

Sprinkle remaining 1/8 teaspoon salt and lemon juice over crabmeat.  Check for shell pieces, being careful not to break up large pieces of crab.  Gently fold crab into cheese mixture.

Serve with your favorite crackers.  This will keep in the refrigerator up to one week.

Be sure to come back and join me for Crock Pot Wednesday.  I look forward to what you have to say.

Linked to: Monday Munchies and Menu Plan Monday

CROCK POT WEDNESDAYS and Chicken Tagine

 

Welcome to this week’s edition of Crock Pot Wednesday.  I’m thrilled that you have chosen to join me.  Be sure to link up below with Mister Linky.

Tagine refers not only to the dish itself but to the vessel it is cooked in.  Most tagine vessels are made of terra cotta or of enameled cast iron and are comprised of a base and a conical lid.  I’ve had my eye on this one from LeCreuset, but I just can’t justify the cost.  And…I really don’t need another “gadget” in my kitchen, so in the meantime, I will adapt my Dutch oven and my slow cooker to making an occasional tagine dish.

There are two basic types of tagines: Moroccan and Tunisian.  The Moroccan tagine dish is basically a stew where the Tunisian tagine is more on the lines of a frittata.  While I readily profess that I truly enjoy the cuisines of both, I must also confess that I am a novice to the cooking of them.  But I like to learn…and eat:)
Chicken Tagine in the Slow Cooker
Prep: 10 minutes
Slow Cook: 2-1/2 hours on HIGH or 5 hours on LOW

Servings Per Recipe 4 servings
Ingredients

• 1-3/4  pounds  boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2    large onions, thinly sliced
• 1/2  cup  dried apricots, coarsely chopped
• 1/3  cup  raisins  (I substituted dried cranberries since Hubby isn’t a raisin fan.) 
• 1-1/4  cups  low-sodium chicken broth
• 2  tablespoons  tomato paste
• 2  tablespoons  lemon juice
• 2  tablespoons  flour
• 1-1/2  teaspoons  ground cumin
• 1-1/2  teaspoons  ground ginger
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  black pepper
• 2  cups  cooked couscous
• I added about 2 Tablespoons thinly sliced preserved lemons as a garnish since I had those on hand in the frig.

Directions

1. Place chicken, onions, apricots and raisins in slow cooker bowl.
2. In a small bowl, whisk together chicken broth, tomato paste, lemon juice, flour, cumin, ginger, cinnamon and black pepper. Pour over chicken in slow cooker. Cover and cook on HIGH for 2-1/2 hours or LOW for 5 hours.
3. Serve over cooked couscous.
Serves 4.  Each serving is 415 calories and only 7 fat grams.
Recipe originally published in Family Circle.
Linked to:  Menu Plan Monday
Tempt My Tummy Tuesday
Tasty Tuesday
Tuesdays At the Table
Ultimate Recipe Swap

WOO PIG SOOIEE!

Go Hogs!

MEET BEVERLY! The 2010 Merry, Merry Munchies Winner

Congratulations to Beverly of Beverly’s Back Porch for being randomly selected from the Magic Elf’s hat as the winner of the Merry, Merry Munchies gift certificate.

Thanks to all of you for your participation in this year’s event.  I look forward to seeing you back for Crock Pot Wednesdays and for the 2011 edition of Merry, Merry Munchies.

TAILGATING PARTY at THE SUGAR BOWL…I wish!

My favorite college team, THE Arkansas Razorbacks, are playing in the Sugar Bowl in New Orleans on Tuesday.  I was there the last time they played in the Sugar Bowl…I was much younger then.  Unfortunately, our Governor did not see fit to declare a state holiday for Tuesday, so I’m back and work and NOT attending this year.  That’s not to say I won’t be having our own housebound version of a tailgate party though.  And we’ll be singing this song…

Fight Song Lyrics

Hit that line! Hit that line! Keep on going,
   Take that ball right down the field!
Give a cheer. Rah! Rah! Never fear. Rah! Rah!
   Arkansas will never yield!
On your toes, Razorbacks, to the finish,
   Carry on with all your might!
For it's A-A-A-R-K-A-N-S-A-S for Arkansas!
   Fight! Fight! Fi-i-i-ght!

The Fight Song used today at the University of Arkansas was written in the late 1920s. We play the fight song at every home Razorback football, basketball and baseball game.

And we’ll be doing a great deal of Hog Callin’ as well.  It takes some practice so here’s a tutorial.

Meet the prettiest guy around these parts -

We just LOVE our Hogs around here:)  And we won’t be cooking any sort of pork in the State of Arkansas today!  We’ll be grinding up lots of Buckeyes instead:)

Woo Pig Sooiee (it’s an art)!!!!

On my menu plan for game day is this favorite from Cooking Light – Country Captain Chicken (no pork, remember?)

Country Captain Chicken
1 Tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breasts, cut into 3/4 inch pieces
1 1/2 Tablespoons olive oil
2 1/2 cups vertically sliced onions (about 2 medium)
3/4 cup thinly sliced green bell pepper (about 1 medium)
2 garlic cloves, minced
2/3 cup fat-free, less-sodium chicken broth
1/3 cup dried currants (I can never find these so I substitute dried cranberries.)
2 Tablespoons chopped fresh thyme, divided
1 (14.5-ounce) can diced tomatoes with jalapeno, undrained (I use Hot Rotel but you can use whatever is your preference.)
1/2 cup sliced almonds, toasted

Combine curry powder, salt, and black pepper.  Sprinkle chicken with curry mixture.

Heat oil in a large nonstick skillet over medium-high heat.  Add chicken mixture to pan; saute five minutes.  Add onion, bell pepper and garlic.  Saute 3 minutes.  Add broth, currants, 1 Tablespoon thyme, and tomatoes.  Bring to a boil.  Reduce heat and simmer five minutes.  Stir in remaining 1 Tablespoon thyme; cook one minute.  Sprinkle with almonds and serve over cooked rice.

 
Join me '>'>'>HERE for a great Tailgating Party!  And get in the spirit, will ya”?
Linked to:

Menu Plan Monday
Tasty Tuesdays
Tuesdays At the Table

Tasty Tuesday at Blessed With Grace

Ohhhhh, BTW come back tomorrow for the announcement of the Merry, Merry Munchies giveaway winner for 2010 and to link up with this week's edition of Crock Pot Wednesdays:)

Have a Happy and Blessed New Year!