Tag: Recipes

Crispy Hush Puppies

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized2 Comments

Fall vacations on Myrtle Beach every year make me think of one of our favorite places and their incredible hush puppies!  Since we decided to have a fish fry on a 70-degree day in February I wanted to make hush puppies for the gang to snack on.  Finding the right combination of soft, crunchy, sweet and savory can be a challenge, but I love how these turned out.  Give them a try and use them as a base recipe for other variations as well.

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CRISPY HUSH PUPPIES

Ingredients

  • 3 Cups Weisenberger Mills Self-Rising Cornmeal
  • 1 1/2 Cups Flour
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1 1/2 Tsp. Salt
  • 1/2 Tsp. Black Pepper
  • 5 Tbs. Sugar
  • 2 Eggs, Beaten
  • 2 1/4 Cups Whole Milk
  • 1 Medium Onion, Finely Chopped

Instructions

  • In a large bowl, mix all dry ingredients and mix well.
  • Add onion and stir to coat with dry mixture.
  • Add milk and eggs and stir just enough to mix.  DO NOT BEAT.
  • Mixture will be stiff, but should not be dry.  You can add more milk if you need it to come together better.
  • Cover mixture and place in refrigerator for at least 1 hour.
  • Using a 1/2 or 1-inch cookie scoop or a small spoon, drop hush puppy batter into 340 degree frying oil (I use a mixture of peanut and soybean).  Do not overcrowd the oil.
  • Fry for 5-10 minutes until outside is a deep golden brown and inside is cooked through.  You will need to turn them through the cooking process and may need to cut one open to be sure it is cooked through.

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These are best served immediately, but are great for another day.  Eat them plain or with butter or honey butter (1 stick salted butter mixed with 1/4 cup clover honey).  Again, this is a great base recipe that can be elevated by adding whole fresh corn or diced jalapeño.  What else do you love to flavor hush puppies with?  As for the cornmeal, I always use Weisenberger Mills from Kentucky.  You might not be able to find it in the store, but you can definitely order it online.  I swear you’ll taste the difference!  Try these for your next get together – dig in!

Cheddar Cheese Sauce

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

Sometimes a fat kid just wants cheese sauce on his veggies!  There, I said it.  For all the refined meals, healthy snacks and exotic ingredients there are times when you want the comfort of steamed broccoli and cauliflower smothered in rich cheesy melty goodness.  Don’t buy the awful frozen stuff from the store.  It takes just a few minutes to make my easy recipe and you’ll be good to go when you get your next craving!

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CHEDDAR CHEESE SAUCE

Ingredients

  • 2 Tbs. Butter
  • 2 Tbs. Flour
  • 1 Cup Milk (2% or Whole)
  • 6 Ounces Grated Sharp Cheddar Cheese
  • 1/2 Tsp. Salt
  • 1/4 Tsp. White Pepper
  • 2 Dashes Worcestershire Sauce

Instructions

  • In a small saucepan, warm milk over low heat.
  • While milk is warming, melt butter is a medium saucepan.
  • Add flour and stir together.  Cook over medium heat for 3-4 minutes to cook out raw flour and make a light rue.
  • Slowly pour warm milk into rue and stir together with a whisk until smooth.  Continue to cook for a few minutes until mixture has thickened.
  • Turn heat to low and stir in cheddar until melted.  Do not use pre-shredded cheese as the mixture will get too thick and won’t be as smooth.
  • Add salt, pepper and Worcestershire and stir.
  • Immediately serve over your favorite steamed veggies.

Better than a fake-cheese mess you find in the frozen section of your grocery store, this will quickly become a standard in your house.  Get your kids to eat their vegetables and enjoy the treat yourself.  Mostly, just enjoy the comfy goodness and dig in!

White Pizza Dip

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized2 Comments

Everyone loves a good hot dip for a party.  Among the buffalo dips and spinach artichoke dips of the world it’s nice to bring something different to a party.  This white pizza dip was introduced to us by our friend Mindy and we’ve been making it ever since!  It’s perfect for a mini crock, but can be doubled for a larger slow cooker and a bigger crowd.  Either way, I know this will quickly become a favorite for you and your friends.

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WHITE PIZZA DIP

Ingredients

  • 16 Ounces Sour Cream
  • 8 Ounces Ricotta Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Packet Garlic & Herb Dry Soup Mix
  • 30-40 Slices Pepperoni
  • 1 Large Loaf Italian Bread

Instructions

  • In a mini slow cooker, mix sour cream, ricotta, mozzarella and soup mix until thoroughly combined.
  • Cut pepperoni slices into quarters or eighth, depending on preference, and mix into sour cream mixture.
  • Plug in cooker and allow to heat for at least two hours, stirring occasionally.
  • Cut bread into bite-size pieces and arrange in a bowl to serve.

White pizza dip is tangy and a little spicy depending on the amount of pepperoni you put in it.  Like a lot of my recipes, you can easily update it with flavors of your choice.  Go with a meatless version and add sautéed mushrooms and green peppers instead.  Try adding 8 ounces of cooked crumbled spicy Italian sausage or even ground beef and diced chopped and seeded tomatoes.  I’d like to hear what you try and what worked well.  I’m sure you’ll quickly find your favorite combination.  Dig in!!

Italian Sausage Stuffed Mini Peppers

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

I was given a pepper roasting rack some years back as a Christmas gift.  And over those years, I’ve perfected this recipe for grilled sweet peppers stuffed with a spicy Italian filling.  Delicious as a football-watching snack and pretty enough as an appetizer to bring to a dinner party.  Try making these for your Super Bowl party tomorrow!  And if you don’t have a special rack, you can use foil to fashion a checkerboard in the same shape to hold these upright on your grill.

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ITALIAN SAUSAGE STUFFED MINI PEPPERS

Ingredients

  • 24 Assorted Mini Sweet Peppers (most groceries sell them by the bag now)
  • 8 Ounces Sweet Italian Sausage
  • 1 Clove Garlic, Minced
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tsp. Dried Oregano
  • 1/2 Tsp. Red Pepper Flakes (optional)

Instructions

  • Wash and dry the peppers.  Cut off tops and use a paring knife to remove any seeds and white membranes from inside.  Set aside.
  • In a medium bowl, combine sausage (without casing), garlic, oregano, cheese and pepper flakes.
  • Using a small spoon or your fingers, stuff each pepper with the sausage mixture.  Only fill each pepper just to the top and don’t pack it too tight.  The filling will expand when it cooks.
  • Place peppers in your specialty rack or foil grid so that they are standing upright.
  • Grill over low heat for 25-30 minutes.  Peppers will be roasted, blistered and soft while the filling should expand and brown on top.
  • Remove from grill and serve immediately.

Grab yourself an IPA, cocktail or glass of cabernet and savor these salty sweet bites.  I guarantee that you’ll make these a staple snack for the big game or family functions.  And make the small investment in the pepper rack, it’s totally worth the purchase to make this recipe as well as grilled jalapeño poppers!  Dig in!

Pork Burnt Ends

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized2 Comments

I love to grill, smoke and BBQ – even through the winter!  I’m always looking for new recipes, methods and cuts of meat to try some experiments.  Thankfully, I always have plenty of willing taste-testers.  The recipe below was inspired by one I read in The Smoking Bacon & Hog Cookbook by Bill Gillespie.  Burnt ends are traditionally beef, but I really like this take using pork.  They make a perfect dinner, appetizer or snack for the Super Bowl next Sunday!

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PORK BURNT ENDS

Ingredients

  • 3-4 Lbs. Boneless Pork Country Ribs
  • 1/2 Cup Yellow Mustard
  • Savory BBQ Rub or Any Dry Rub (I used Butt Rub on these)
  • 6 Tbs. Butter
  • 2 Tbs. Cayenne Hot Sauce
  • 1 Tbs. Honey
  • 1/4 Cup Light Brown Sugar, Packed

Instructions

  • Coat country ribs evenly with yellow mustard.  Dust liberally with BBQ rub of your choice.  The mustard will help tenderize the meat and help the rub to stick.
  • Using a smoker, charcoal grill or gas grill, cook ribs directly on the grate offset from the heat at a temperature of 250 degrees for roughly three hours or until the internal temperature reaches 170 degrees.  I used my charcoal grill, natural oak lump charcoal, this time with applewood chips for smoke.
  • Remove ribs from smoker or grill and allow to cool for about 30 minutes.
  • While the ribs cool:  In a small saucepan, melt butter and add hot sauce and honey.  Stir to combine well.
  • Cut ribs into 1-inch cubes.  Using an injector fill each pork cube.  The butter mixture will run out some, but that’s OK.  Place cubes into a shallow foil pan.  You will have some butter pool in the pan as it runs out of the pork.
  • Sprinkle the cubed meat with brown sugar and another light coating of rub.
  • Return foil pan to the smoker or grill and continue to cook on offset heat at 275-300 degrees for 1-2 more hours.  Stir every 15 minutes to evenly coat pork with rub and sauce.
  • Your burnt ends are ready when they reach your desired darkness.  Given the fat content and butter in the meat, you can create a great bark without drying out the meat.

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So this was my first run at making these and I couldn’t be more pleased with how they turned out!  You could easily finish these with your favorite BBQ sauce instead of the rub and brown sugar, but be careful of the sugar content.  It could cause them to burn quickly.  Served as a main, in a sandwich or as an appetizer, you’ll look like a BBQ pro for your family and friends.  Give them a try and let me know what you think.  Dig in!!

Mixed Potato Home Fries

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

I’m breaking in my new cast iron skillet lately.  I thought there was a good chance to test out the crisping capability with a batch of home fries for breakfast.  While the recipe is simple there are a few keys.  Definitely use a cast iron skillet for perfect heat and crispy edges.  Using a combo of canola oil and butter will also help to brown and flavor these.  Finally, mix it up a little bit by using both sweet and russet potatoes.

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MIXED POTATO HOME FRIES

Ingredients

  • 1 Large Russet Potato
  • 1 Large Sweet Potato
  • 1/2 Medium Yellow Onion, Diced
  • 2 Tbs. Butter
  • 2 Tbs. Canola Oil
  • 1 Tsp. Sweet Smoked Paprika
  • 1 Tsp. Salt
  • 1/2 Tsp. Pepper

Instructions

  • Peel potatoes and dice each into 1/2 inch cubes.
  • Put oil and butter in skillet and warm over medium heat.
  • Mix up potatoes and diced onion and then place into warm skillet.
  • Sprinkle salt, pepper and paprika over ingredients.
  • Cook over medium heat, stirring occasionally, for 15-20 minutes.  Potatoes will be soft and everything will have brown crispy edges.
  • Serve immediately.

Breakfast, brunch or dinner, these home fries will be a hit with you and your guests.  The recipe above serves 4, but you can easily double it for a larger serving.  If you like, the addition of a half red or green pepper diced in this recipe is excellent as well.  Maybe you’ll try it and use it as a base for a hash?  Try diced ham and a few fried eggs over the top.  Any way you fix it, it’ll be delicious.  Dig in!

Chicken Apple Sausage

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

I’ve been making my own sausage for several years.  And while you definitely need some special equipment, i.e. meat grinder and sausage stuffer, it’s a really fun and actually pretty easy process.  The thought of store-bought sausage makes some people wince – what in the world do they put in that stuff??  Whether you make fresh or smoked, you can control ingredients, flavors and salt content by making your own.  Below is a recipe for fresh chicken apple sausage, flavored with onions, garlic and allspice.  I hope you love it!

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CHICKEN APPLE SAUSAGE

Ingredients

  • 3 1/2 Lbs. Boneless Skinless Chicken Thighs
  • 2 Lbs. Boneless Skinless Chicken Breasts
  • 2 Medium Honeycrisp Apples, Peeled
  • 1/2 Large White Onion
  • 1 1/2 Tbs. Butter
  • 1 1/2 Tbs. Kosher Salt
  • 1 1/4 Tsp. Black Pepper
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Ground Allspice
  • 1/2 Tsp. Ground Thyme
  • About 9 feet of fresh hog casing

Instructions

  • Slice chicken into 1-inch strips.  Place in freezer for 15 minutes while you prepare apples and onions.
  • Using the largest holes on a box grater, grate peeled apples and onion.  Sauté in a large frying pan with butter for 10-15 minutes.  They should be soft and moisture should be evaporated.  Allow to cool in bowl.
  • Using a meat grinder, or grinder attachment on your mixer, grind semi-frozen chicken on the finest grind.  Grind into a large mixing bowl so that you have room to mix in spices, etc.
  • Add apple and onion mixture to ground chicken an mix with your hands to incorporate evenly.
  • Sprinkle all seasonings evenly over mixture and then mix again with hands until combined.
  • Place ground mixture into a sausage stuffer.
  • Stuff into hog casings and link into 3-4 inch sections.  Allow to dry on a cookie sheet for 15-20 minutes.
  • You can now cook immediately on the grill or in a pan.  However, the flavors will be better if the sausage rests for a day or longer.  We freeze ours in a vacuum sealer.

The sweetness of the apples combined with the savory onions, garlic and thyme make for a delicious combination!  You’ll find that this recipe has a lot less fat than store-bought sausage so be careful not to overcook and dry it out.  If you have the time and tools, give it a try – I think you’ll find yourself making sausage more often than buying it.  Either way, dig in!!

Blueberry Salad w/Homemade Balsamic Dressing

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized2 Comments

After a few weeks of heavy holiday eating (we loved every minute of it!) it’s time to lighten the menu.  This salad recipe elevates mixed greens with the sweetness of blueberries, bite of red onions and saltiness of feta cheese.  Now, on their own these are a wonderful combination, but they’re even better when drizzled lightly with this perfectly balanced balsamic dressing!  Great at any time of the year, it’s a bright crisp addition to any meal, especially with winter soups and stews.

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BLUEBERRY SALAD

Ingredients

  • 4 Cups Mixed Greens
  • 1 Cup Blueberries
  • 1/4 Red Onion, Sliced Thinly
  • 1/2 Cup Crumbled Feta Cheese

HOMEMADE BALSAMIC DRESSING

Ingredients

  • 1/3 Cup Extra Virgin Olive Oil
  • 3 Tbs. Cranberry Pear Balsamic Vinegar
  • 1 1/2 Tbs. Sugar
  • 1 Tsp. Dijon Mustard
  • 1/4 Tsp. Salt
  • 1/4 Tsp. Black Pepper

Instructions

  • In a small bowl or mason jar with lid, place all dressing ingredients.
  • Whisk together or close lid and shake well until thoroughly mixed and sugar is dissolved.
  • Refrigerate until used or up to 1 week.
  • Y0u can use any fruited balsamic vinegar or white wine vinegar for a lighter, more neutral flavor.
  • Arrange salad ingredients on 2-4 plates, depending on portion size.  Drizzle lightly with dressing.

This is a basic recipe that can be updated with all kinds of variations.  Try substituting dried cranberries and orange segments for the blueberries and goat cheese for the feta.  As long as you keep the balance of sweet, tart and salty.  I also like adding the crunch of candied pecans, toasted pine nuts or salty pistachios.  Give a few of them a try and let me know your favorite combination.  I’m sure you’ll get a lot of use our of the recipe from weekday suppers to weekend dinner parties.  Dig in!

Butter Pecan Cookies

On By greg@kandflivingIn Recipes, Uncategorized1 Comment

Butter cookies represent the richness and decadence of the holiday season for sure.  Instead of a store-bought tin or the basic butter recipe you might make, try this twist.  These guys get an upgrade from a roll in colored sugar crystals and topped with a pecan half.  They’re slightly crispy, but still melt in your mouth.  And they sparkle like all great things around Christmas should!

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BUTTER PECAN COOKIES

Ingredients

  • 1 Cup Butter
  • 3/4 Cups Brown Sugar
  • 1 Tsp. Vanilla
  • 2 Cups All-Purpose Flour
  • 1/4 Cup Each Red & Green Sugar Crystals
  • 50 Pecan Halves

Instructions

  • In a medium bowl, beat together butter, brown sugar and vanilla until light and fluffy.
  • Gradually add flour and mix well until dough is formed.
  • Cover and chill in refrigerator for a minimum of 1 hour.
  • Preheat oven to 350 degrees.
  • Place sugar crystals into small bowls.  Red in one and green in the other.  You can use any color you want!
  • Form dough into 1-inch balls and then roll in one of the colors of sugar.
  • Place on a parchment-lined baking sheet about 2 inches apart.
  • Once sheet is full, use the flat bottom of a glass or jar and gently press cookies flat.  You made need to dip glass in the sugar crystals between cookies to prevent sticking.
  • Place a single pecan half on each cookie and press gently into dough.
  • Bake for 8-10 minutes, remove from oven and cool on wire racks.
  • Store in an airtight container.

Be careful when baking these as it doesn’t take much for them to scorch.  They should be slightly browned on the bottom.  Once you figure out the right time for your oven, it’ll be super easy though.  Make them before next weekend and let me know how you like them.  Dig in!

Butterscotch Chocolate Chip Cookies

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized1 Comment

There’s no cookie more iconic than chocolate chip!  And I’ve had an awesome variety of big, small, crispy, chewy and more that have all been fantastic.  This recipe though is a little twist on your favorite.  With a chewy consistency and the addition of butterscotch chips, they’re a great take on the American classic.  If you can pull yourself away from your go-to family recipe, give these a try this holiday season – or any time of year for that matter…

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BUTTERSCOTCH CHOCOLATE CHIP COOKIES

Ingredients

  • 1 Cup Butter-Flavored Shortening
  • 2 Cups All-Purpose Flour
  • 1 Cup Sugar
  • 1/2 Cup Packed Light Brown Sugar
  • 2 Eggs
  • 1 Tsp. Baking Soda
  • 1 Tsp. Salt
  • 2 Tsp. Vanilla
  • 6 Ounces Semi-sweet Chocolate Chips
  • 6 Ounces Butterscotch Chips

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Instructions

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, beat together shortening, eggs, sugar, brown sugar and vanilla until light and fluffy.
  • In a small bowl, mix together flour, baking soda and salt.
  • Add dry ingredients to wet and mix well.
  • Using a spoon, fold in both types of chips until evenly distributed.
  • Use a 1-inch cookie scoop or drop by spoonful onto a parchment-lined cookie sheet about 2 inches apart.  Bake 8-10 minutes until edges are golden brown.
  • Remove from oven and place on a cooling rack.  Store in an airtight container.

Even if you’re not a huge butterscotch fan you’re going to love these cookies.  And maybe, just maybe, they might become your new family favorite.  Get a glass of ice cold milk and belly up to the kitchen table for a few.  Dig in!