Spicy Corn Dip

It's Football Saturday!!  In our house, that means one thing - good food and lots of it!  Corn dip has become a staple for football games since we moved to Savannah 6 years ago.  Our friends from Louisiana first introduced it to us and we've been hooked ever since.  She actually served hers warm in small Crock Pot and it was SO good.  This version is a cold version, from my sister-in-law and I think we love it equally as much.  

Probably a bit easier to keep something cold than warm at a tailgate or picnic - we've had this plenty for both types of events!  It's always a hit.   

Serve with crunchy tortilla chips, butter crackers, pita chips, whatever your preference.  Anything that you'll be able to scoop a big bite of this dip!  Kroger now has this blend of cheese called Fiesta Blend - it's shredded sharp cheddar and pepper jack cheeses mixed with jalapeno peppers and spices.  That's what I used this time, but I've also used a Nacho/Taco blend or regular sharp cheddar cheese.  

Spicy Corn Dip

2 cans Mexicorn

1 can Rotel

1 (8 oz) container sour cream

1 cup mayonnaise

1 cup shredded cheese (your choice)

dash sugar

Drain Mexicorn and Rotel.  Mix all the ingredients in a large bowl and refrigerate for a couple of hours or overnight to blend flavors.

Sweet and Spicy Chicken Tenders with Poppy Seed Honey Mustard Sauce

I rarely make fried foods because it causes such a mess in the kitchen.  Also, of course, it's not great for you - but all in moderation, right?  Anyway, I took one look at the Coconut Crunch Chicken Fingers from The Cozy Apron and I knew I had to have them!  Chicken tenders coated with a dusting of flour and a hint of cayenne, then dipped into sweetened coconut flakes.  

I also have weakness for the chicken fingers at Wild Wing Cafe (found mostly in the Southeast but if you ever come across one - you gotta try it! Amazing food!).  Their chicken fingers are served with a honey mustard sauce that is to die for.  It has poppy seeds in it and is so different from any other honey mustard.   

I found a recipe for the sauce on yummmpop and it is pretty much exact.  You have no idea how excited I am to find this!  Poppy seed dressing and honey mustard - and that's it!  So simple, but perfect.  

My daughter, always the helper, trying to show off the chicken fingers dipped in sauce.  Yummy, right??

Sweet and Spicy Chicken Tenders

6-8 cups vegetable oil

2 large chicken breast cutlets

salt, pepper

pinch of cayenne pepper (or more depending on your taste)

1/2 cup flour

2 eggs

2 cups shredded sweetened coconut

Poppy Seed Honey Mustard Sauce*
1/4 cup honey mustard (I used French's)
3/4 cup poppy seed dressing (I used Publix Premium Poppy Seed Dressing)

Fill a medium size pot with the vegetable oil and set between medium and medium high.  Slice the chicken breasts into 4 or 5 slices, then cut those in half again.  Place in a bowl and toss with salt, pepper and a pinch of cayenne.  

Set up your coating station with 3 bowls:  flour, a little salt, pepper and another pinch of cayenne in one bowl.  Beat the eggs in another bowl, and the coconut in the 3rd bowl.  Coat the chicken strips by dipping into the flour first, eggs second and last in the coconut.  Press the strips into the coconut to ensure they are well coated.  Set the strips aside until you are finished with all of them.

Working in batches of about 4-5, drop the strips in the hot oil and fry for about 2 minutes, flipping them occasionally until they are a deep, golden color.  Remove from oil and place on a paper towel lined plate to drain.  Sprinkle with salt and pepper while still hot.  Repeat with the remaining strips.  Serve warm with the poppy seed honey mustard sauce.   

*If you need to make more or less sauce, just remember it's a 1-3 ratio.  

(Source:  Adapted from The Cozy Apron and yummmpop)

The Best Summertime Cocktail

I guess summer is winding down, but here in Savannah, it just means that school is starting, not that the temperatures get any less oppressive - at least for awhile.  This has been my go-to summertime cocktail.  Not only is it quite tasty, but it's simple to make and have whenever the mood strikes!

Since it will be pretty warm for the next couple of weeks (and I'm sure we will make it to the beach at least a couple more times), I know I'll be making this drink again and stretching out summer as long as I can.  Also great with a slice of lime.  Cheers! 

Makes 2 quarts

The Best Summertime Cocktail

1 packet of Crystal Light Strawberry/Orange/Banana

1 cup of pineapple juice

Coconut Rum

sprig of mint or slice of lime

Combine the Crystal Light packet with the pineapple juice in a 2 quart pitcher.  Add water to fill to the 2 quart line.  Fill a small glass with ice, 2 ounces of coconut rum and fill to top of the glass with the juice from the pitcher.  Garnish with mint or lime. 

  

Deep Dish Oatmeal Cookie Bars

This is one cookie that you can truly sink your teeth into.  The recipe is adapted from Love, Life, Lavins and they are scrumptious!!  I've made these quite a few times in fact.  They don't last long in my house.

They are like chocolate chip oatmeal cookies, but over-sized and in bar form.  And instead of chocolate chips, these are stuffed with chocolate!  A whole layer of melty chocolate right through the center! 

What are you waiting for?  Pour yourself a glass of milk and dig in! 

24 bars

Deep Dish Oatmeal Cookie Bars

2 sticks of butter, room temp
2 eggs
2 cups brown sugar
2 teaspoons vanilla
1/3 cup milk
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oatmeal

Chocolate Center
1 can Eagle's brand sweetened condensed milk (her instructions were to not use generic condensed milk for this recipe so I've only ever used this brand!)
1/3 cup butter
1 teaspoon vanilla
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees and grease the bottom of a 13 x 9-inch pan.  Mix the butter, eggs and brown sugar in a large bowl of a stand mixer.  Add vanilla and milk.  Slowly incorporate the rest of the dry ingredients and mix well (it will be quite thick).

Spread 1/2 of the cookie mixture on the bottom of the pan and bake for about 8-10 minutes - just until barely set.  While baking, melt all the chocolate ingredients in a saucepan over medium heat.

Pull out of oven and pour chocolate mixture over the bottom cookie layer.  Drop the remaining 1/2 of the cookie mixture onto the chocolate layer and spread as best as you can (it's hard to cover completely).  Bake for 25-35 minutes (check at 25 minutes and if not completely cooked, you can put aluminum foil over it for the last 10 minutes so it doesn't get too brown).  Let cool completely so everything has a chance to set.

(Source:  Adapted from Love, Life, Lavins)
  

Saturday Morning Potatoes

I'm calling these Saturday Morning Potatoes because they are a creation from leftovers we had Friday night.  For a quick side dish, I make roasted potatoes with Lipton Onion Soup Mix (the recipe is right on the box!).  It's one of my favorites - and too easy!  I always make enough to have leftovers and thought they would make perfect breakfast potatoes.  You start with 2 pounds of red potatoes, but I had about a pound leftover after dinner. 

To crisp them up, heat them through and add a little more flavor, I tossed them with a bit of vegetable oil and about a 1/4 cup of chopped green pepper.  

Serves 2-3

Saturday Morning Potatoes

1 pound Lipton Onion-Roasted Potatoes

1 tablespoons vegetable oil

1/4 cup chopped frozen green bell pepper

salt and pepper

Heat the vegetable oil in a skillet over medium-high heat and add cold leftover potatoes and bell pepper; mix together.  Spread out to make an even layer and toss a few times to crisp the potatoes and heat everything through.  Salt and pepper to taste.