Bloody Mary Bar

Louisiana has so much to offer in the way of food. Since living in Louisiana, I have eaten some of the best food I have ever had and tried some new things that I either previously did not like or had never really wanted to try. A Bloody Mary is one of those things. It was never something that really appealed to me and one time I had one (in Las Vegas) I didn't really care for it. But, once I tried one here in New Orleans, I realized that these were the real deal--they really know how to make them here!

For the first time in over ten years, Steve decided not to go to Dallas for the annual OU/TX game. The OU/TX game is a game surrounded by great tradition. Between the weekend festivities, the Texas State Fair, seeing friends, walking around hearing Boomer Sooner and OU Sucks constantly, Texas fair food, Big Tex and, of course, the big game, I felt bad that Steve would be missing it. So, to make it a little fun and festive, we decided to have friends over for Bloodys and Breakfast to celebrate the big morning game.

I decided to put together a Bloody Mary bar so that each person to add what they wanted to their own bloody mary. It is super easy to put together and just need to you make sure you have a few options for everyone and let your guests be creative. I have listed a few suggestions below for you but really the possibilities are endless!

The Essentials
The Mix:  If you have a preference, choose your favorite. If not, I recommend Zing Zang. This was a recommendation by one of Steve's coworkers and it really is the best I have had. It is spicy and perfected seasoned. It really stands alone without needing to be "doctored" up.
The Vodka: Again, choose your favorite. We used Tito's. Tito's is handmade vodka from Austin, TX. It is good and not too expensive.
The Veggies: Cut up carrots and celery stalks that can serve as stirrers for your cocktail
The Glass: I think Bloody Marys look best in a high ball glass
The Garnish: Lime Wedges, pickled okra, green olives

The Extras:
Hot Sauce: Here in our house, Tabasco is the only way to go. Crystal or Louisiana Hot Sauce are also good choices
Dry Seasonings: Tony's, fresh ground pepper, celery salt, cayenne pepper. Try rimming your glasses with any of these!
Additional Seasoning Ideas: Worcestershire sauce, horseradish, lemon or lime juice, clam juice, beef broth
Garnishes: Tabasco flavored green beans, pearl onions, boiled shrimp, pepperoncini peppers.

Spice Rubbed Steak Taquitos

I have had a few people mention that they are big fans of my Chipotle Chicken and Cilantro and Lime Chicken taquito recipes, so I asked my resident taquito connoisseur and asked if he had any preferences for a new taquito recipe. He said, "Steak, please." and the result is what you'll find below! A taquito made with flavorful, juicy steak--seasoned to perfection with my homemade spice rub--a little onion, a little heat and some jack cheese. Oila!

I hope you love my homemade taquito recipes as much as my hungry husband! They are definitely a healthier, more flavorful alternative to the frozen variety and are sure to impress!

Spice Rub:
1 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper

Ingredients:
1 lb. flank steak
1 teaspoon olive oil
1 poblano, finely chopped
1 quarter of a yellow onion, finely chopped
1 jalepeno pepper, seeded (if desired) and minced
4 oz. jack cheese, shredded
Tortillas
Small skewers

Remove steak from refrigerator and allow to come to room temperature. Preheat grill to high heat.

Season steak liberally on both sides with spice rub, rubbing the mixture into the meat. Grill on medium high heat for approximately eight minutes on each side or until desired doneness. Set aside to rest and cool.

Meanwhile, preheat oven to 450 degrees. In a skillet over medium heat, saute the poblano, onion and jalepeno in the olive oil for 2-3 minutes, or until onions are translucent. Remove from heat, allow to cool.

When steak has cooled, cut into thin strips. Make sure to cut perpendicular to the direction the grain runs.

To assemble, cut each tortilla in half. Starting with one tortilla half, place two to three strips of steak on in the tortilla, spoon about one tablespoon of onion mixture into the tortilla. Top with a pinch of cheese, roll tortilla up, wrapping as tightly as possible, secure with a toothpick and place on a baking sheet. Repeat with remaining tortillas or until you run out of steak and onion mixture. Top each taquito with a bit of cheese, if you still have extra cheese leftover. Bake for 7-9 minutes and then broil for one minute.

Enjoy!!

Football Food Friday! Chipotle Chicken Taquitos with Smoky Sour Cream Sauce

One of the great things about having a husband that loves to eat is that in addition to loving almost everything I make (except for that one time I made fried rice...that's a story for another day) he also, on occasion, helps me think of ideas of stuff to make--and for him to eat!

This recipe is one of those occasions. Last Saturday, as we were driving to the city he asked the weekly question,
S: "What are you going to make for the game?"
C: "I don't know, any ideas?"
S: "How about those taquitos that I love that you never make anymore."

haha

I preceeded to tell him that I would make his beloved taquitos but that I thought we should make a new type of taquito. So, what follows is what we came up with as we crossed the Causeway bridge....24 miles of talking about food...Gotta love my huz!

Ingredients
2 boneless, skinless chicken breasts, chopped as finely as possible
Salt
Pepper
1 clove garlic, minced
1 poblano pepper, minced
1-2 tablespoons of olive oil
1 7 oz. can of chipotle peppers in Adobo Sauce
4 oz. pepper jack cheese, grated
6 tortillas

Heat oil in large pan over medium heat. Season chicken with salt and pepper. Saute garlic and poblano pepper for about one minute. Add chicken and cook until browned. Spoon out about half of the can of chipotles and sauce and chope finely. Add to pan and stir to combine all ingredients. Cook another minute or so and then remove from heat to cool before assembling the taquitos.

Meanwhile, heat oven to 450 degrees. Remove chicken mixture from pan to a cutting board and chop chicken as finely as possible. Return to pan. Cut each tortilla in half. Starting with one tortilla half, spoon about two tablespoons of chicken mixture into the tortilla. Top with a pinch of cheese, roll tortilla up, wrapping as tightly as possible, secure with a toothpick and place on a baking sheet. Repeat with remaining tortillas or until you run out of chicken. Top each taquito with a bit of cheese, if you still have extra cheese leftover. Bake for 7-9 minutes and then broil for one minute. Serve immediately with Smoky Sour Cream Sauce, recipe below.

While taquitos are cooking, make the sauce.

Smoky Sour Cream Sauce
1/3 cup nonfat or light sour cream
1 chipotle pepper plus 1 1/2 tablespoons Adobo sauce
Juice of 1/2 lime
1 teaspoon honey

In a food processor (those mini ones are perfect for something like this), combine all ingredients and process on high until well blended. Serve with taquitos.

I hope you enjoy these homemade taquitos! I have to warn you that these babies are hot, so if you don't like spicy food, I recommend cutting open the peppers and removing the seeds before chopping them and adding them to the chicken. This will cut down on the heat.

Football Food Friday! Pulled Pork Sandwiches with Mustard Vinaigrette Coleslaw

Since most of my other Football Foods are either dips or appetizer-ish, I wanted to do something a little more main dish-ish for those days when you want more of a meal than snacks for the big game. And the best things about this recipe though it that it takes very little effort and active cooking time and is probably easier than some of the other football food recipes!

This sandwich is so delicious and I think you'll really love it! It is the perfect combination of flavor and texture. The pork is juicy and tender, the coleslaw is tangy and crunchy, and the avocado adds a creamy texture and mild flavor. I hope you enjoy it!

Ingredients
3-4 lb. pork loin
Salt
Pepper
2 tablespoons olive oil
1 large onion, sliced
2 large cloves of garlic, smashed and peeled
32 oz. beef broth
2-2 1/2 cups of water (enough to cover the pork with liquid)
About 2 cups of your favorite BBQ sauce
Hamburger buns

Toppings:
Extra BBQ
Coleslaw (see below for recipe)
Avocado
Pepper Jack cheese

In a large skillet, heat the olive oil over medium high heat. Lightly season all sides of the pork loin with salt and pepper. Brown each side of the pork loin in the oil, about 2-3 minutes per side.

In a slow cooker, create a bed of onions with three quarters of the onions. Place pork on top of onions and place remaining onions on top of and around pork. Place garlic in the slow cooker and pour in broth and water to cover the meat. Cover, turn heat to high and cook for five hours.

Remove the pork and onions from the slower cooker to a plate and discard the cooking liquid. With a tongs and a fork, shred the pork. After the pork is shredded, return the pork and onions back to the slow cooker. Pour in BBQ sauce and toss to combine. Heat another 30 minutes to an hour on high.

Mustard Vinaigrette Coleslaw
10 oz. bag of cabbage
1/4 cup vinegar
3 tablespoons dijon mustard
Salt
Pepper
1/4 teaspoon garlic powder
1/4 cup olive oil

While pork is heating in slow cooker with the sauce, make the vinaigrette. Whisk the vinegar, mustard, garlic, salt and pepper in a small bowl. While continuously whisking with one hand, very very slowly drizzle the olive oil into the bowl. It is important to continue whisking and drizzle as slowly as possible so that the dressing will emulsify and not separate on you. If it easier for you, you can easily do this in the blender, drizzling the olive oil slowly through the top opening or pour all ingredients into a dressing shaker or tupperware and shake, shake, shake! Chill the vinaigrette until you are ready to assemble the sandwiches.

Toast buns, if desired and top with pork and coleslaw and any other toppings desired.

Enjoy!

Football Food Friday! Mexican Corn Dip (Hot or Cold)

One of my sweet friends, Amy, made a dip similar to this for one of my wedding showers and it was a huge hit. I asked her for the recipe afterwards and she sent it to me and I somehow lost it! Oh, the tragedy! So, I had to come up with my own version and here it is! Mine is a little different than Amy's so maybe I can get her to send it to me again and I'll post it for her (and for you!)

This dip, like my Spicy Artichoke Dip is good hot or cold, so take your pick!

Ingredients:
1 lb. bag of frozen yellow corn, thawed (or 2 cans of corn)
8 oz. package of cream cheese (non or reduced fat is fine), softened
1/2 cup of mayonaise
1/2 cup of sour cream (non or reduced fat is fine)
1 jalepeno, seeded and finely chopped (leave the seeds if you like it spicier)
4 oz. can of chopped green chilis
4 oz. pepper jack cheese, shredded (about half of a small block and equals about one cup shredded)
1/ teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in a bowl until well incorporated. Chill at least two hours.

To Serve Hot: Preheat oven to 350 degrees. Spoon dip into an oven proof dish and bake for 35-40 minutes until warmed through and slightly brown on top. Serve with Fritos or tortilla chips.

To Serve Cold: Spoon into serving dish of your choice and serve with Fritos or tortilla chips.

Enjoy!

Football Food Friday! Spicy Artichoke Dip

I am so excited to share this recipe with yall as this dip is by far my favorite dip and I love any opportunity to make it! It is creamy and delicous with just a hint of heat.

Another great thing about this dip is that it is great hot or cold, so depending on when you're making it, if you're taking it somewhere, etc. you can decide whether or not to serve it hot or cold.

Ingredients:

2 cups of artichoke hearts, drained, lightly chopped

2 cloves of garlic, minced

2 jalepeno peppers, finely diced

1/2 cup sour cream

8 ounces cream cheese

1/2 cup mayonaise

1 cup grated parmesan cheese

To serve warm: Preheat oven to 325 degrees. Mix all ingredients together and pour mixture into an oven proof dish. Bake uncovered until lightly browned on top, approximately 25 minutes.

To serve cold: Mix all ingredients together and pour mixture into a serving bowl of your choice.

Serve with pita chips, wheat thins or crackers or chips of your choice.

Enjoy!

Football Food Friday! Baked Taquitos with Chicken, Carmelized Onions, Lime and Cilantro

You will love this homemade version of the frozen food classic! These taquitos are easy, healthier and more flavorful than the kind you buy in the grocery store. I can promise you will love them! (The actually came from an idea that my husband gave me, so he technically deserves the credit!)

Ingredients

2 boneless, skinless chicken breasts, cubed

2 tablespoons olive oil

1 medium yellow onion, sliced very thinly.

Salt, pepper and garlic power, to lightly season

1 cup very loosely packed cilantro leaves

2 medium limes- zest of one, juice of both

1/2 teaspoon cumin

1/4 teaspoon chili powder

5 medium sized tortillas

Cilantro Lime Sour Cream

About 2-3 tablespoons of sour cream (light or non fat is fine)
1 tablespoon finely chopped fresh cilantro
zest and juice of 1/2 of small lime

Preheat oven to 400 degrees. Preheat two skillets with one tablespoon each of olive oil over medium heat. Add onions to one pan and allow to carmelize. Caramelizing takes awhile (about 20 minutes), so be patient and allow the onions to cook down to a deep golden-brown color, stirring occasionally.

Meanwhile, season cubed chicken with salt, pepper and garlic. Add chicken to the other pan and saute until cooked through, five to seven minutes.

When the chicken is cooked and the onions are carmelized, remove both from their pans to a cutting board. Finely mince the cilantro, and chop the onions and chicken as small as you can. Add the chicken, cilantro and onions back to one pan and heat on low. Add the lime zest and juice, cumin and chili powder, stirring to incorporate.

Cut the tortillas in half. Starting with one tortilla half, fill place a "tong-ful" (meaning the amount you grasp with tongs) :) of filling about 1/3 of the way up the tortilla. Roll the tortilla around the filling and secure with a toothpick. Place on a baking sheet. Repeat with remaining tortillas or until you run out of filling.

Bake for seven minutes. Broil on high for two minutes.

Prepare the sauce in a small bowl by combining the sour cream, zest, juice and cilantro. Sprinkle a tiny bit of the cajun seasoning. Taste a bit of the sauce to see if it needs to be adjusted. It should taste light and fresh with a touch of lime. If it is too much cilantro, add some lime and vice versa if it is too limey.

Remove from the oven and serve with cilantro lime sour cream or your choice of salsa.

Enjoy! Happy Gameday!

Football Food Friday! Bacon Wrapped Pretzel Rods

In honor of the greatest football weekend of the year, OU/TX,
I am posting one of my favorite football/party foods! This is such an easy recipe and these things will be gone the second you put them on a plate!

Ingredients:
1 package of thick cut bacon
Pretzel rods: 1 per strip of bacon
1 to 1 1/2 cups of fresh shredded parmesan cheese

Preheat oven to 400 degrees. Line a baking sheet (make sure it has sides) with foil. Take one strip of bacon and starting at one end of the pretzel rod, tightly wrap it around the pretzel finishing at the other end. Place on baking sheet, tucking ends under the pretzel rod to keep it wrapped up. Bake for approximately 20 mintues or until the baked is cooked and beginning to crisp. Remove from oven and cool for a few minutes before transfering to serving platter. Sprinkle pretzels with parmesan cheese and ENJOY!

Leave a comment to let me know what you think!

BOOMER SOONER!

Football Food Friday! Cream Cheese Sausage Dip

This is such an easy and delicious recipe that my sister, Katherine, gave me. I am telling you, it will be a crowd pleaser and you'll want to make this every gameday!

Ingredients
1 package of breakfast sausage (the kind in the tube-like packages) or other favorite sausage
2 8oz. packages of cream cheese, room temperature
2 cans of Rotel

Brown the sausage in a skillet over medium heat. Drain any excess fat and put the sausage into your slowcooker with the temperature turned to high. Add Rotel and cream cheese stirring occasionally until cream cheese is melted and everything is mixed well. Once it is all melted, turn slowcooker to low or warm.

*Tip* Cut the cream cheese into small cubes for faster melting.

Serve with Fritos or tortilla chips.

As always, leave a comment to let me know what you think! Also, use the comments to give a shout out to your favorite team!

Football Food Friday! Chorizo Stuff Jalepeno Poppers

Football Food!

A delicious accompaniment to any gameday festitivity and if you like it hot, this is a great recipe for you!

This is a slightly ambitious recipe in terms of preparation but it is still very simple to follow.

In addition to the ingredients below, you'll need a peeling knife or paring knife and a jalepeno roaster.

Ingredients:
1/2 lb. of ground chorizo sausage
4 oz. cream cheese (half of a package) at room temperature.
18 jalepeno peppers

Preheat outdoor grill to medium high heat.

In a skillet over medium high heat, brown the chorizo and drain off any excess fat. Transfer the chorizo to a mixing bowl and stir in the cream cheese until well incorporated. Set aside.

To prepare jalepenos, cut the tops off and carefully hollow out the centers of the peppers, removing the seeds and ribs. This is where the pointed tip of the peeling knife comes in handy, but a paring knife should be fine! I would suggest holding the peppers with a dish towel or wearing rubber gloves because if you did not know, jalepenos can actually burn your skin, so be careful and wash your hands when you are finished!

When you have prepped all the peppers, begin stuffing them with the chorizo mixture. You will more than likely have extra chorizo left over, so use it the next day in scrambled eggs or a breakfast burrito!

Gently place the jalepenos, stuffing side up, in the roaster and place on grill over indirect heat for about 10-12 minutes until peppers are cooked through and slightly charred.

**If any of the peppers are small enough to fall through the roaster, use a doubled over piece of foil and poke a hole in it and then place the jalepeno in the hole. This will hold it up and prevent it from falling through.

Remove from roaster and serve alone or with ranch dressing. Enjoy!

Let me know what you think!

Football Food!

It's that time of year when the leaves start turning (barely), it gets a little cooler (really?) and everyone is excited for the big game (or in my husband's case, beside himself). It's FOOTBALL season!

Whatever your team is (SOONERS!!), you know you are always thinking, "What should we make for the game?" Football food, as my family calls it, is always the answer!

So, get excited for some delicious football food recipes for the rest of the football season (Sorry I am off to a late start!)! I am going to post them on Fridays so that you have enough time to go to the store before the big games on Saturday and Sunday!