Saturday, August 12, 2017

Baked (not fried) Pickles

     While writing an article on fair foods, I came across a recipe for fried pickles. Well not quite fried, they are baked instead. If I can bake something instead of mess with hot grease, I usually take that option. These turned out to be quick and easy to make. Since I used "Wickles Pickles," which have a little more kick, these "baked" pickles had some kick, too. It was an interesting experiment and well worth the try if you like pickles and a little zing.

Baked (not fried) Pickles
1 cup sliced pickles
1 cup Panko bread crumbs
2 T. melted butter

1 tsp. dill
1/2 tsp. garlic powder
1/4 tsp. cayenne (optional)
salt and pepper
1/2 cup flour
2 eggs, beaten

Preheat oven to 450 degrees and spray coat a baking sheet.

Mix Panko crumbs, butter, dill, garlic, cayenne, salt and pepper in small bowl.

Put flour in separate small bowl or rimmed dish.

Crack eggs into small bowl and beat until blended.

Dredge pickle slices in flour, then dip in eggs and then coat in Panko crumbs mixed with seasonings. Lay pickles on baking sheet in single rows. Repeat process until all pickles are used.

Bake for 15 minutes.

Best served with sauce for dipping.

Sunday, July 30, 2017

Jalapeños with Cornbread Stuffing

    Late summer is one of my favorite food times. That's when the peppers are poppin' in the gardens. I think I'd rather have fresh peppers to use than tomatoes, and that says a lot for an Indiana girl. But I can think of all kinds of ways to stuff and use them.
    Recently I saw a recipe using cornbread as the stuffing and gave it try. It's very easy with only a few common ingredients. It took longer to remove the seeds from the peppers than to make the dish.
    My thought is to make them ahead and reheat in the microwave, that way the cornbread isn't so dry. When eaten fresh, these are best with a dip - Ranch is always good.

Jalapeños with Cornbread Stuffing
6-7 large jalapeños
6 slices bacon, cooked and crumbled (save 1 T. bacon fat)

1 box JIFFY corn muffin mix
1 egg
1/2 cup sour cream
1/2 cup shredded Cheddar
1 T. chives, finely chopped
ground black pepper

Preheat oven to 350 degrees and cover a large baking sheet with foil.

Cut jalapeños in half lengthwise and scoop out seeds. Place on prepared baking pan.

In a medium bowl, combine corn muffin mix, egg, sour cream and bacon fat.
Mix until just combined.

Fold in chopped bacon, cheddar, chives and sprinkle with pepper.

Divide cornbread batter between jalapeño halves.

Spoon any remaining batter into paper cupcake liners.

Bake until the cornbread is golden, about 15 minutes.

Saturday, July 15, 2017

Roasted Red Potatoes with Rosemary

     Red potatoes are one of my daughter's favorite types of spuds. She makes them smashed, boiled and now roasted with rosemary. She's learning to have fun with herbs.
I tried my hand at remaking her dish. It's so easy and the kitchen smells wonderful.
Roasted Red Potatoes with Rosemary
5 medium red potatoes, cubed
2 T. olive oil
salt and pepper
4 spring rosemary
1/4 cup onions, minced
3 cloves garlic, minced

Preheat oven to 350.
Spray coat a 13x9x2 baking dish.
Put all ingredients into pan and stir well, to coat.
Cover with foil.
Bake at 350 for 45 minutes until potatoes are tender.
Serves 6.

Taste Of Home Recipe of the Day