Fried Chicken Tacos with Buttermilk Jalapeño Sauce

Fried-Chicken-Tacos-with-Buttermilk-Jalapeno-Sauce

If you are looking for a super simple recipe to celebrate Cinco de Mayo, then you have come to the right place.  These tacos start with store-bought fried chicken fingers (or restaurant bought in my case, I went by Zaxby’s).  I  mixed up a packet of Ranch dressing mix for my dressing then combined everything in the food processor for a quick and tasty dressing.  This recipe is a Southern Living recipe, and they suggest that this dressing is also a great dip for wings.  Add more jalapeño for more heat or reduce the amount for less.  This is a great weeknight dinner that you can have on the table in very little time!

Fried Chicken Tacos with Buttermilk Jalapeño Sauce
 
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Serves: 6
 
Ingredients
  • 1 c. refrigerated Ranch dressing
  • 1 lg. jalapeno pepper, stemmed, seeds removed
  • 1 bunch fresh cilantro (about 1½ c. loosely packed)
  • 2 garlic cloves, chopped
  • 1 tbsp. fresh lime juice
  • 12 fried chicken breast tenders
  • 6-inch flour or corn tortillas, warmed
  • Sliced radishes
Instructions
  1. Process Ranch dressing, jalapeno pepper, cilantro, garlic, and lime juice in a blender or food processor 2 to 3 seconds or well blended and almost smooth, stopping to scrape down sides as needed. Place 1 to 2 fried chicken breast tenders in each warmed tortilla. Serve with dressing and sliced radishes.

 

 

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Texas Caviar

 

Texas-Caviar

This is how we will be enjoying our peas on New Year’s day.  No peas and greens on New Year’s day in the South would be a crime.  It’s an old Southern tradition, superstition, or folklore…call it what you may, but it stands in our house.  Peas are for luck and prosperity and greens are for money and this practice dates back to the Civil War.

My friend, Beth, was kind enough to share her recipe for Texas Caviar.  It is delicious and could not be easier!  She often replaces the 14.5-oz. can of tomatoes with fresh salsa.  Sometimes homemade but for convenience she likes to pick up salsa at the local Mexican restaurant.  This dip is best made 24 hours ahead of time.  You can adjust the amount of green scallions  and jalapeños, if desired.

This will be great to serve to those gathered around the television on New Years day.  I know that Greg and Wes will love it while watching Alabama and Ohio State.

5.0 from 1 reviews
Texas Caviar
 
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Ingredients
  • 1 (15.8-oz.) can Black-eyed Peas, rinsed and drained
  • 2 (11-oz.) can Shoepeg corn, drained
  • 1 (10-oz.) Rotel tomatoes
  • 1 (14.5-oz.) can diced tomatoes
  • 3 to 4 green scallions, chopped
  • 1 jalapeño, chopped (add more to taste, if preferred)
  • ¼ c. bell pepper, any color
  • ¼ c. chopped cilantro
  • 1 (8-oz.) bottle Zesty Italian salad dressing
Instructions
  1. Mix all ingredients in a large bowl. Cover and refrigerate at least 24 hours before serving. Serve with Tostitos scoops.

 

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Cranberry Salsa

 

photo-33I am so excited to share this terrific new recipe for Cranberry Salsa with you!  This stuff is incredible!  As you can see we have tried it several different ways, even as a side to roasted pork loin (not pictured).  You just can’t go wrong with this lip-smacking salsa!

It’s the time of year when fresh cranberries show up at the store.  I always feel that I must pick up few bags.  It’s one of those things I do to begin the holiday season.  I usually make my Aunt Ruby’s cranberry salad to start the season.  The day I made this I was looking to do something a little different.  In fact, I had just made fresh peach salsa a few days before and decided that cranberries might make an interesting salsa too.  Holy smokes…it was better than I could have imagined!

We first had it with roasted pork loin and it was fabulous.  The next day I wanted to include it with my lunch so I made a sandwich with bacon, goat cheese, lettuce, cheddar cheese, and cranberry salsa and it was delicious!  I packed up a jar of the salsa to take to my mothers and we poured it over cream cheese to eat with corn chips and that was addicting!  It is simply scrumptious!!
I will be making this for my Thanksgiving turkey this year!  If you make this salsa let me know how you serve it.

Cranberry Salsa
 
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Ingredients
  • 1 (12-oz.) bag cranberries, fresh or frozen
  • 2 naval oranges, peeled and sectioned
  • ½ bunch cilantro, chopped
  • ½ c. finely chopped red onion
  • 1 jalapeño pepper, seeded and minced
  • 2 limes, juiced
  • ½ tsp. salt
  • ½ c. sugar
Instructions
  1. Combine cranberries, orange segments, cilantro, red onion, jalapeño, lime juice, salt and sugar in the bowl of a food processor fitted with a metal blade. Pulse several times until cranberries are chopped medium to coarsely. Pour into a bowl and cover. Refrigerate at least 1 hour before serving. Let stand at room temperature about 20 minutes before serving.

 

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Jalapeno Cheddar Crackers

I received Ina Garten’s newest cookbook, Barefoot Contessa Foolproof, as a Christmas gift.  I have a long list of recipes to try, but these crackers were the first, and a great choice to start with!

Greg & Savannah are the cheese lovers in the house.  Greg has always loved cheese straws too, so with the luck I’ve always had with Ina’s recipes I knew I had to give this a try.

I doubled the recipe because we were having guests over.  I still have a piece in the freezer that I can thaw and bake later.  Ina notes that the rolls will keep in the refrigerator for 2 weeks or in the freezer for up to 6 months.  I can guarantee it will not stay in our freezer that long!

Jalapeno Cheddar Crackers
 
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Ingredients
  • 2 c. all-purpose flour
  • 1 tsp. kosher salt
  • ⅛ tsp. baking powder
  • 14 tbsp. cold unsalted butter, ½-inch diced
  • 5 oz. extra-sharp white Cheddar cheese, grated
  • 1 tbsp. minced seeded jalapeno pepper
  • ¼ tsp. chipotle chili powder
  • 3 tbsp. ice water
  • 1 egg beaten with 1 tbsp. milk, for egg wash
  • Fleur de sel or sea salt
Instructions
  1. Place the flour, kosher salt, and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno, and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
  2. When ready to bake, preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  3. Cut the dough in ⅜-inch thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash, and sprinkle with the fleur de sel (or sea salt). Bake for 12 - 15 minutes, until golden brown. Serve slightly warm or at room temperature.
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Jalapeno Popper Dip

First I would like to congratulation my son, Wes. He graduated from high school last Friday night.  I thought I would cry, but I think I was cried out by the time the ceremony rolled around.  I still can’t believe that he’s this old, starting college in the fall and most of all…that I’m this old!!

We had a small party in his honor on Saturday and I fixed this dip recipe that my friend Debbie gave me.  Please forgive me Debbie, if it’s not exactly correct.  I made my grocery list using Debbie’s recipe.  However, when I went to make it I couldn’t find it and still haven’t seen it.  I put it together hoping that I was remembering the correct ingredients and amounts.  It was delicious and the dish was cleaned out.  I served it with Ritz Crackers.

 

Jalapeno Popper Dip
 
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Ingredients
  • 2 - 8-oz. packages cream cheese, room temperature
  • 1 c. mayonnaise
  • 1 c. shredded Cheddar cheese
  • ½ c. grated Parmesan cheese
  • 2 - 4-oz. cans chopped green chilies
  • 1 jalapeno, seeded and chopped
  • TOPPING:
  • 1 c. panko bread crumbs
  • ½ c. grated Parmesan cheese
  • ½ stick butter, melted
Instructions
  1. Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray and set aside.
  2. Using mixer, combine cream cheese, mayonnaise, Cheddar cheese, ½ c. Parmesan cheese, green chilies and jalapeno. Blend until mixed well. Pour into dish and set aside.
  3. Mix panko break crumbs with melted butter and ½ c. Parmesan cheese. Sprinkle over cream cheese mixture.
  4. Bake in preheated oven for 20 minutes, or until topping is lightly browned. Serve warm.
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