Tag: onion powder

Alabama Fire Crackers

I know that most of you know I love football season. I love gathering with friends and tailgating! However, have I ever really been honest with you about the game of football itself? I don’t think so. I do not understand the game at all. Nope, my son played four years in high school, and now he has been coaching for several years; I am totally in the dark at a football game. I have only missed a handful of his game too. We travel to the games near and far. I even bought Football for Dummies once. That book was so dull that I had to put it down and pick up a cookbook to read!

But I do love tailgating! I enjoy the cool, crisp air, the food, and the whole social scene of football. Today I am going to share with you one of the easiest tailgating recipes ever. Alabama Fire Crackers, which has been around for years, and it is one of my favorites. It’s like the old Lay’s commercial use to say, you can’t eat just one. The blend of seasonings on plain saltine crackers are perfect for snacking.  If you do not care so much for the “fire” you can leave the red pepper flakes out. 

So try these super easy recipes for your next tailgating party. They are sure to please!

 

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Alabama Fire Crackers

Course Appetizer
Author Amye Melton

Ingredients

  • 16 ounce box saltine crackers
  • 2 cups oil olive or canola
  • 4 tablespoons Ranch dressing mix
  • 1 - 3 tablespoons red pepper flakes
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper

Instructions

  • Pour the oil into a zip top gallon bag.
  • Add the dressing mix, red pepper flakes, onion powder, garlic powder, and black pepper. Carefully whisk to combine.
  • Add saltine crackers, seal the bag and gently "toss" the crackers to coat.
  • Set aside overnight.
  • Preheat oven to 250℉.
  • Arrange crackers in a singer layer on baking sheets. Bake for 15 minutes.
  • Allow the crackers to cool on baking sheet. Store in airtight container until ready to serve.

Hissy Fit Dip

hissy fit dip

 

One of my all-time favorite dips and a recipe that I originally posted on NJSD back in 2012, this Hissy Fit Dip is a hit everywhere I take it.  I’m not a huge fan of curry, but the small amount in the recipe really works.

This is best served warm but believe me, if it lasts until it cools down people will still eat it.  You can serve the dip with crackers and chips, but I think it is best with fresh vegetables.  I have literally witnessed people putting Hissy Fit Dip on their hot dogs and hamburgers though.  I’m telling you, it’s that good!

I typically pick up white American in my supermarket deli department.  Hissy Fit Dip is not a budget friendly dip to make but it is worth every penny!

Hissy Fit Dip
 
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Ingredients
  • 6-oz. sour cream
  • 8-oz. cream cheese, softened
  • 8-oz. Velveeta cheese, cubed
  • 1 c. white American cheese, shredded
  • ½ - 1-lb. pork sausage, crumbled, cooked and drained
  • ¼ c. green onions, finely chopped
  • 1 tsp. worcestershire sauce
  • 1 tsp. onion powder
  • ½ tsp. ground sage
  • ¼ tsp. curry
  • ⅛ tsp. cayenne pepper
  • dash of garlic powder
  • sea salt and fresh cracked pepper, to taste
Instructions
  1. In a mixing bowl, combine all ingredients; stirring until well blended. Place in a baking dish that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 1 hour. Serve with crackers, chips or veggies.

 

Mexican Seasoning Blend

Mexican Seasoning Blend 2

We recently moved Savannah home again. She will be doing an internship in January, and it was impossible to find a six-month lease near the college. So, for six-months, she will make the daily drive to college.

I questioned how living together would be after she has been on her own for so long. I’m trying really hard to remember she’s not a child any longer. It is coming with some benefits also. She has become very independent…she doesn’t want me doing her laundry, and she has become an excellent cook!

Fajitas is a specialty of hers, and I am using every excuse I can think of to have her cook them often. Her secret is this awesome seasoning blend that she makes. I even seasoned a roast with it, and it was delicious.

Savannah does not have an exact measurement for the meat and veggies. To feed two people, she typically uses one to two boneless, skinless chicken breast, two green bell peppers, one large onion, and two to three Roma tomatoes.

Savannah seasons her meat with salt, pepper, paprika, and garlic powder. Then saute’s it in a little oil until done. She then removes the meat from the skillet to saute green bell peppers and onions. Once the veggies are tender, add chopped Roma tomatoes and a heaping tablespoon of the fabulous seasoning, plus the juice of half a lime. Add the meat back to the skillet, stirring to combine and serve.

Try this tasty Mexican seasoning blend on burgers or grilled meats for extra wonderful flavor!

Mexican Seasoning Blend
 
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Ingredients
  • 2 tbsp. brown sugar
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. Mexican oregano
  • ½ tsp. ground black pepper
  • ½ tsp. chili powder
  • ¼ tsp. ground cinnamon
Instructions
  1. Mix all ingredients in a small bowl until combined. Store in a small jar.

 

Fat Tuesday Fried Chicken

fat-tuesday-fried-chicken-1

 

 

 

One of the best things about living on the Gulf coast was being introduced to Cajun food and Mardi Gras. One of the first things we did on the coast was to attend a family-friendly Mardi Gras parade. We were all caught up in the spirit of the celebration with moon pies and beads. We often visited Louisana while living in Pensacola, especially during the years that Wes played with a travel ice hockey team out of Baton Rouge. We enjoyed the people, their food, and their customs.

We do not celebrate Mardi Gras in a big way here in Georgia, but I say, there’s no better excuse to cook up some good Cajun food. I found this recipe on www.raisedonaroux.com, where I found many other recipes that I can’t wait to try!  This chicken marinates for 48 hours for a wonderful flavor. It’s cooks up wonderfully crispy with the addition of corn starch, and it is incredibly moist and juicy. Don’t let the hot sauce scare you because it isn’t hot at all. The marinade simply gives it an excellent taste.

 

Fat Tuesday Fried Chicken
 
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Ingredients
  • Seasoning Mix:
  • 3 tbsp. kosher salt
  • 2 tbsp. dried thyme leaves
  • 2 tbsp. smoked paprika
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 2 tbsp. black pepper
  • 1 tbsp. cayenne pepper
  • 1 tbsp. white pepper
  • 1 (3-lb.) whole chickens, cut into serving pieces
  • 4 c. buttermilk
  • 2 tbsp. Louisiana hot sauce
  • 2 tbsp. Crystal hot sauce
  • 4 c. all-purpose flour
  • ½ c. corn starch
  • Peanut oil for frying
Instructions
  1. In a small bowl, thoroughly combine seasoning mix. Season chicken with 6 tbsp. of the mix. Reserve remaining mix. Place chicken in 1 or 2 large resealable bags.
  2. In a medium bowl, combine buttermilk and hot sauces; pour over the chicken. Seal and refrigerate for a least 4 hours or up to 48 hours, (the longer it soaks the better), turning occasionally.
  3. In a large bowl, whisk together flour, cornstarch, and reserved seasoning mix.
  4. Set a rack on a large baking sheet.
  5. Working one piece at a time, remove chicken from buttermilk mixture, allowing excess to drip back into the bag. Dredge in flour mixture and shake off excess. Place on prepared rack.
  6. Pour oil halfway up the side of a large, deep skillet (preferably cast iron) and heat to 350° F.
  7. Prepare another large baking sheet lined with paper towels and a rack over top.
  8. Fry chicken in batches, starting skin side down. Do not overcrowd skillet. Once chicken is added to oil, the temperature will drop. Maintain cooking temperature of 315° F for ideal frying. Fry, turning, until golden brown and cooked through to reach an internal temperature of 165° F. Remove to rack and allow to drain. Let stand at least 5 minutes before serving.

 

Easy French Dip Sliders

easy-french-dip-sliders

I am thrilled that the Atlanta Falcons have made it to the Super Bowl!  Most of you already know that I enjoy tailgating and this is a great excuse to have some friends over.  I would be willing to bet that I am not alone in saying I will watch for more than the halftime show this year!
As you prepare for your own tailgating party, here is an excellent recipe that is sure to please.  These French Dip Sliders are easy to assemble.  They are warm and gooey with melted cheese and are perfect served with Au Jus for dipping!
These sliders are very similar to the hot ham and cheese sandwiches, on the little rectangular dinner rolls, that I remember eating as a kid.  I always loved them and could never eat just one.  These French Dip Sliders have pretty much the same concept.  Combine melted butter with some great flavors, pour over the top and bake until warm, and melty.
I doubled this recipe and was able to fit two packages of Hawaiian sweet rolls into a 9 x 13-inch baking dish.  I suggest medium or even rare deli meat for this dish.  As the sliders bake, the meat will also cook slightly.

 

Easy French Dip Sliders
 
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Ingredients
  • 1 pkg. Hawaiian sweet rolls (12 rolls total)
  • 1 lb. deli roast beef
  • 12 slices provolone cheese, separated
  • Seasoning:
  • 1 stick unsalted butter
  • 1 envelope Au Jus seasoning mix, separated
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. toasted sesame seeds
  • ¾ tsp. dried minced garlic
  • ½ tsp. onion powder
  • ½ tsp. seasoned salt, optional
Instructions
  1. Preheat oven to 350 degrees F.
  2. Butter the bottom and sides of a11 x 7 baking dish.
  3. Without separating the rolls, slice the package of rolls in half horizontally.
  4. Place the bottom half of the rolls in the baking dish. (If you are using two packages of rolls in a 9 x 13-inch dish you may have to separate a few of the rolls and adjust to fit the pan.)
  5. Top the bottom half of rolls with 6 slices of cheese. Add deli meat evenly over the cheese, then top with 6 additional slices of cheese, and the top half of the rolls.
  6. In a small bowl, melt the butter in a microwave. Mix in 1 tbsp. of the Au Jus seasoning, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder and seasoning salt. Whisk to combine.
  7. Pour this mixture over the rolls, using a pastry brush to spread the mixture evenly.
  8. Bake the sliders uncovered until the cheese is gooey and the tops are golden brown, about 15 to 20 minutes. If you notice the tops getting dark, cover with foil and continue to bake until the cheese has melted.
  9. Remove from the oven and cut the sliders in between the rolls.
  10. While the sliders bake, combine the remaining au jus seasoning with 2 cups of cold water in a saucepan. Bring the mixture to a boil over medium-high heat, stirring often. Reduce heat and simmer until slightly thickened.
  11. Serve with sliders.
Notes
If you are using two packages of rolls in a 9 x 13-inch dish you may have to separate a few of the rolls and adjust to fit the pan.