Bobby's Hot Tomato, Jack and Crab Dip

Bobby Deen was cooking with his mom Paula and shared this awesome recipe on today's episode of Paula's Home Cooking on the Food Network.  As I'm watching the show, I'm searching for the recipe . . . for sure I didn't want to forget this recipe.  I could make a meal off of this!

THIS IS A MUST TRY!!

Ingredients

Nonstick spray
1 (8-ounce) package cream cheese, softened
1 cup (4 ounces) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce (recommended: Paula Deen)
1 pound lump crabmeat, well drained and picked clean of shells
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions (scallions), white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon crushed black peppercorns
2 avocados
Crackers or crusty bread, for serving

Directions

Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.

In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.

Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.

Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.


Recipe and photo source:  Paula Deen's website

Jalapeno Popper Wontons

As our pepper plants mature and produce awesome peppers, I'm on the lookout for new recipes to try using our lovely peppers!  The Captain makes some awesome Jalapeno Poppers that I can never get enough of and this recipe provides a wonderful twist for something a little different.  Of course I will have to put my spin on it and add some bacon to the filling.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (4 ounce) can diced jalapeno peppers
• 20 (3.5 inch square) wonton wrappers
• 1/2 cup sweet chili sauce
• oil for deep frying

Directions

1. In a medium bowl, stir together the cream cheese and jalapeno peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of the cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of the wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.
2. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry the wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all of the wontons, then serve with the sweet chili sauce for dipping.

Photo credit:  bizzymomma @ AllRecipes.com 

Recipe source:  AllRecipes

Decadent Brownies

Anne Thornton of the Food Network is my new favorite chef 

. . . wouldn't you know that she's a pastry chef?  Love her show!

Doesn't everyone need another brownie recipe?  What I like about

this recipe . . . she was trying to come up with a chocolate fudge

recipe and ended up tweaking it a bit for fudgy-type brownies.

She featured brownie pops on the episode Brownie Bonanza using

this brownie recipe.  Click on the link for that recipe and other

goodies like Death By Chocolate.

1 1/4 sticks unsalted butter, plus more, softened, for pan

• 1 cup unsweetened natural cocoa powder
• 1/2 teaspoon fine sea salt
• 1 1/3 cup sugar
• 1 1/4 teaspoon pure vanilla extract
• 2 eggs, at room temperature
• 2/3 cup all-purpose flour
• 1 1/2 cups semisweet chocolate chips

Preheat your oven to 325 degrees F.

For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.

While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.

While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.

Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.

Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.

Mexican Marinade

Using marinades is an easy way to enhance the

flavor of meats . . . and brings a versatility to your dishes.

Great marinade for grilled chicken served paired with

mexican rice and a salad!

This is a basic recipe . . . add seasonings, garlic, peppers, onions or

whatever you prefer.  If you desire a less spicy marinade, use the plain

version of vegetable juice.

I'm not sure where this recipe originally came from . . . it is a part

of my recipe collection that I have collected over many years. 

Ingredients

1 (5 1/2-ounce) can spicy eight-vegetable juice
2 tablespoons lime juice
1 tablespoon vegetable or olive oil
1/4 teaspoon salt
splash of hot sauce (if desired)

Directions

Pierce meat with fork several times on both sides.

Prepare Mexican Marinade. 

Add meat, turning to coat with marinade. 

Cover dish or seal bag and refrigerate, turning meat occasionally, at least 8 hours but no longer than 24 hours.

Cook on the grill, oven or stove . . . whatever you prefer.

Asian Pepper Steak

Ingredients

• ¹/2 cup ready-to-use beef broth
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 2 tablespoons vegetable oil
• 1 to 1-1/2 pounds beef top or bottom round steak, cut into 1/4-inch strips
• 1 medium-sized red bell pepper, cut into 1/4-inch strips
• ¹/4 pound fresh mushrooms, sliced
• 3 scallions (green onions), sliced
• 1 garlic clove, minced
• 
  

Instructions

1. In a small bowl, combine broth, soy sauce, cornstarch, and ginger; mix well and set aside.
    
2. In a large skillet, heat oil over medium-high heat and sauté beef 2 to 3 minutes, or until browned.
    
3. Add bell pepper, mushrooms, scallions, and garlic, and cook 4 to 5 minutes, or until vegetables are tender.
    
4. Add broth mixture to skillet and cook 2 to 3 minutes, or until sauce thickens.

Source:  Mr. Food

Honey Chicken

I love chinese take out!

Honey Chicken is one of those items that I usually

order to go with my fried rice and egg rolls.

This recipe is so quick and easy, especially if you

use the chicken tenderloins that come in a bag

frozen . . . defrost and prepare!

Now I just need to learn how to make awesome

fried rice . . . still haven't found a good recipe :(

Ingredients

• 1 cup all-purpose flour
• 1 ¹/2 tablespoons baking powder
• ¹/2 teaspoon salt
• ³/4 cup water
• ¹/3 cup sesame seeds
• Vegetable oil for frying
• 1 ¹/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• ¹/2 cup honey
• 2 garlic cloves, minced
• ¹/4 teaspoon soy sauce
• 
  

Instructions

1. In a large bowl, make a batter by combining the flour, baking powder, salt, and water; mix well.
    
2. In a large deep skillet, toast the sesame seeds over medium-high heat, until golden. Remove from the skillet and set aside.
    
3. Reduce the heat to medium, add 1/4 inch oil to the skillet, and heat the oil until hot but not smoking. Dip the chicken pieces in the batter, coating completely, then cook in batches for 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter.
    
4. Meanwhile, in a medium saucepan, warm the honey, garlic, and soy sauce over low heat for 4 to 6 minutes, stirring occasionally. Place the chicken in a large bowl and pour the warm honey sauce over it. Sprinkle with sesame seeds, and toss until the chicken is well coated. Serve immediately.

Source:  Mr. Food

Creamy Cavatelli

I'm always looking for new pasta recipes

that are quick, easy and relatively inexpensive.

This one is perfect with combinations that

are new to me.

Ingredients

• 1 pound frozen cavatelli pasta
• 2 (10-3/4-ounce) cans condensed cream of celery soup
• ¹/2 cup milk
• 2 medium-sized tomatoes, chopped
• 1 (3-ounce) package sliced pepperoni, each slice cut in half
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• ¹/2 teaspoon onion powder
• 
  

Instructions

1. In a large pot, cook pasta according to package directions; drain and set aside in a colander.
    
2. In the same pot, combine remaining ingredients and heat over medium-low heat for 10 to 12 minutes, or until bubbling.
    
3. Return pasta to pot and toss to coat. Heat 2 to 3 more minutes, or until heated through. Serve immediately.

Source:  Mr. Food

Broccoli and Cheese Manicotti

Manicotti is one of my favorite meals.  

This recipe is my basic way of making this dish 

. . . what I like about this recipe is the addition

 of broccoli to the cheese mixture.  Check out

the tips at the end of the recipe!

Ingredients

• 8 ounces manicotti shells
• 1 (32-ounce) container ricotta cheese
• 1 ¹/2 cups (6 ounces) shredded mozzarella chesse, divided
• ¹/4 cup grated Parmesan cheese
• 1 egg
• ¹/4 teaspoon salt
• ¹/4 teaspoon black pepper
• 1 (10-ounce) package frozen chopped broccoli, thawed and well drained
• 2 cups spaghetti sauce
• 
  

Instructions

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
    
2. Cook manicotti shells according to package directions; drain, rinse, and drain again.
    
3. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, egg, salt, and pepper. Add broccoli; mix well.
    
4. Fill each manicotti shell with about 1/3 cup cheese mixture and place in prepared baking dish. Pour spaghetti sauce over stuffed shells and sprinkle with remaining mozzarella cheese.
    
5. Bake 35 to 40 minutes, or until hot and bubbling.

Notes

• For an easy way to fill the manicotti shells, place the cheese mixture in a resealable plastic storage bag. Snip off a corner of the bag and squeeze the cheese mixture into the shells.
   
• For an extra burst of flavor, add 1/8 teaspoon ground nutmeg to the cheese mixture.

Source:  Mr. Food

Golden Chicken Casserole

The perfect recipe for leftover chicken and those basic

pantry items.  I always keep Bisquick on hand for making

quick biscuits  or these type of recipes. 

Make it light by substituting the "light" or "no-fat" versions 

of ingredients like chicken soup, sour cream and milk.

Ingredients

• 1 (10¾-ounce) can condensed cream of chicken soup
• ¹/2 cup sour cream
• 1 ¹/4 cups milk, divided
• 3 cups diced cooked chicken
• 1 (16-ounce) package frozen mixed vegetables
• ¹/2 teaspoon salt
• ¹/4 teaspoon black pepper
• ³/4 cup biscuit baking mix
• ¹/4 cup cornmeal
• 1 egg
• 2 cups (8 ounces) shredded Cheddar cheese
• 
  

Instructions

1. Preheat oven to 375 degrees F.
    
2. In a 9- x 13-inch baking dish, combine soup, sour cream, and 1/2 cup milk; mix well. Add chicken, vegetables, salt, and pepper; mix well.
    
3. In a medium bowl, combine baking mix, cornmeal, egg, and remaining 3/4 cup milk; mix well then spoon over chicken mixture and sprinkle with cheese.
    
4. Bake 30 to 35 minutes, or until edges are golden and chicken is warmed through.

Source:  Mr. Food

Carne Asada (Zesty Steak)

Although I am not really into beef, this is one of

those dishes where I will make an exception.  

Carne Asada is awesome with black beans

and rice . . . and don't forget some good bread.

Ingredients

• ¹/4 cup original flavor seasoned rice vinegar
• Zest of 2 limes
• ¹/4 cup fresh lime juice
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 1 teaspoon dried oregano
• ¹/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro (optional)
• 2 pounds skirt steak
• 
  

Instructions

1. In a large resealable plastic storage bag, combine the rice vinegar, lime zest and juice, the olive oil, garlic, oregano, salt, and cilantro, if desired; mix well. Add the steaks to the bag, and seal. Refrigerate for at least 2 hours, or overnight.
    
2. Heat a large skillet over high heat. Add the steaks, discarding any marinade, and cook for 4 to 5 minutes per side, or until desired doneness. Slice thinly and serve.

Source:  Mr. Food