low-carb eating ~ skinny buffalo chicken strips

Two words.

Football.  Playoffs. 

Our family, and probably the majority of those living in the state of Tennessee, are super-excited and gearing up for the big playoff game this afternoon.  It has been a minute since our team has been in this position, and the four of us are looking so forward to hanging with some of our closest friends and cheering them on!  If your family is also doing the same, you might find this recipe one to take along!

I have had the best time cooking lately, trying several new ideas from here and there.  Some have kept the carbs low, some have not.  All have been wonderful.

For New Year's Eve, I was craving buffalo sauce over some kind of chicken and went on a hunt for a low-carb version of the infamous appetizer.  I was ecstatic with the outcome of this recipe and even more happy with the blue cheese dressing I paired with it.  If you are looking for something meaty and full of that tangy, spicy sauce that traditionally douses wings, you will LOVE this!  To help it go further, I cut the tenders in half, and this made a really nice platter of true finger-food.

Stay tuned to the blog for some of the other tested recipes I mentioned earlier.  Our New Year's meal was one of my favorites ever, we recently had some unbelievable sourdough bread, and you'll really want to warm up with the tomato-mushroom soup I found!  Promise. 

Skinny Buffalo Chicken Strips

printable recipe

• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• 1/4 tsp black pepper
• 1/2 tsp kosher salt
• 1 tbsp oil, divided
• approx. 2 lbs chicken tenderloin
• 1/2 cup Frank's Hot sauce

1.  In a small bowl, mix together garlic powder through salt.

2.  Cut tenders in half (optional) and drizzle with 1 tsp oil.  Make sure strips are coated.

3.  Coat strips with garlic powder mixture, using hands for best coverage.  If time, cover and let "marinate" in fridge for a couple of hours, although this isn't mandatory.  It just helps soak up flavor.

4.  Heat remaining oil in a non-stick skillet and brown strips, a few at a time, about 3-4 minutes, turning frequently (if using split tenders, or allowing to brown on one side before turning, if full tenders).  

5.  Place tenders in bowl as they finish cooking, and pour hot sauce over all, tossing to cook.

6.  Serve with celery sticks and blue cheese dressing.

For the dressing
printable recipe

• 1 cup mayonnaise
• 1/2 cup blue cheese
• 1/2 cup half and half
• 2 tbsp sour cream
• 1 tbsp fresh lemon juice
• 1/4 tsp Worcestershire
• 1/2 tsp Kosher salt
• freshly ground pepper to taste

1.  In a medium bowl, whisk together mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire and salt until smooth.  

2.  Gently stir in remaining blue cheese and season to taste with pepper.

3.  Store in refrigerator up to three days.

Buffalo Strips recipe slightly adapted from SkinnyTaste.  Dressing from Food Network.

quickest draw in the south ~ lazy daisy nachos

Snow, beautiful snow... It came in early Friday morning, and it fell and fell and fell.  It was gorgeous. It was peaceful.  It caused the city to stop, for just a moment, and breathe.  What a blessing it was, and as a dear friend said, a wonderful reminder that God is in control.

When both parents and their children work and/or attend the same school, snow days are the best. For four days, we have all been together in our home.  We played a LOT, and we ate even more! With a heads up that this weather was heading in, John called me at work the night before it hit to tell me he and the boys had made a grocery store run.  In his words, we were "locked and loaded."  And we were.  Our junk food cabinet was full, but he also grabbed a few things he knew I would want and need to make big breakfasts and real dinners.  You know... the ones that take a little longer than usual. It was wonderful while it lasted, but reality hits tonight, and I thought I'd share my answer for said reality.

This meal is probably all of my "boys'" favorite.  It's one of my favorites, too, because:

A) I know they love it,
B) it takes NO time to prep, and
C) it requires very, very little cleanup.

It's the card I pull every time I'm in a bind, and I'm serious when I say the family erupts with applause when I announce it's what's for dinner.

I really never thought about posting it until it came up in a conversation with a friend.  When I told her what I do, she enthusiastically responded with a, "Wow.  I never thought to do that.  I'm doing it tonight!"  So, I thought, "Wow.  Maybe I should put this on the blog."  So, here it is.

As a tip, I might encourage you to keep freezer bags of seasoned meat, in one-pound servings, on hand for these kinds of nights.  Sometimes I'll cook in peppers and onions with it before freezing.  I am here to say, it doesn't get any easier!  When the meal has finished cooking (about 10 minutes), put the pan in the middle of the table and serve straight from it.  Such a fun and fast way to enjoy dinner with your family!

Lazy Daisy Nachos

printable recipe

1.  Heat oven to 400 degrees.

2.  Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

3.  Spread nacho chips (these are our favorite) on pan evenly.

4.  Distribute one pound of seasoned meat - chicken or ground beef is our usual - over chips.  You may want to use my favorite taco seasoning.

5.  Layer any items you prefer cooked on top... corn, beans, etc.  If you prefer nothing else, go ahead and spread shredded cheese of choice.  We typically use a fiesta blend.

6.  Watch carefully for cheese to melt and remove from oven, about ten minutes.

7.  Top with what your family loves.  We enjoy sour cream, salsa, jarred jalapenos, cilantro, and chopped avocado, if we have some.

8.  If you have a picky one like I do, adjust nachos as needed.  I always keep a corner free of meat and use just cheese.  One pan.  Suits everyone.  Wad up the mess, and kitchen is cleaned.

Recipe from The Lazy Daisy Kitchen.

grandma puryear's punch

I believe, with all my heart, this recipe is worth a close up and personal picture.  I wanted to make sure you could see all of the goodness that goes into this small, yet powerful, cup.  Just look at it... isn't it beautiful?  It's perfectly blended, with a little slush, a little fizz and a whole lotta "shut-the-front-door" flavor.

My fascination with this drink all started about 20 years ago when I attended my first Christmas with John's family.  His grandmother had set up a table to hold what I would come to understand is the crown jewel of her food and beverage options, and there was a line to get to it.  No joke.  It was a little bit like a mad rush to snag a ladle full, but I didn't understand the why behind the mass appeal until I had it myself.

I'll never forget it.

To say I love this stuff is a grave understatement.  Although it takes a bit of planning, due to the necessary freeze time, it is so, so worth it.  And if you decide to take it to an upcoming New Year's Eve party, as I've done multiple times, you - without a doubt - will be a rock star.

Just a few ingredients and an overnight freeze, folks.  Come on... It's time to get the party started!

Grandma Puryear's Punch

makes 50 cups

printable recipe

• 3 cups sugar
• 6 cups water
• 1 46-oz can orange juice
• 1 46-oz can pineapple juice
• 1/2 cup lemon juice
• 0.6-oz package Jello (we use strawberry)
• 2 liters ginger ale

1. Bring sugar and water to boil.  Remove from heat.

2. Add orange juice, pineapple juice, lemon juice and Jello.  Stir until mixed and Jello is dissolved.

3. Freeze in containers overnight.  One to two hours before serving, remove from freezer.

4. Add ginger ale at time of serving and let sit a few minutes.  Use ladle and scrape to produce slush to add in with ladled liquid.  

Recipe from Grandma Puryear.

 

flavorFALL - apple cider mojito

It is no secret to anyone that Fall is probably my favorite season.  I've referenced as much with you here, here.... and, oh... here too.  

While I was laid up this weekend with back issues, I compiled several ideas and pulled out many recipes I've considered over time.  The pumpkins, mums, burlap, and all things decorative on our front steps and around the house were fostering a deeper excitement for the season, so I couldn't help myself,  heavy meds or not.  

So this is the first of my "FlavorFALL" entries.  Apple Cider "Mojito" - a super-quick way to spruce up a get-together or just make an ordinary meal a little more festive.  It is a celebration of one of the best fall staples, the apple.  And while I adore hot cider - and I do mean adore - it's kind of nice to have a new twist on an old favorite, and served cold at that!

I'm looking forward to sharing my coming posts in this series.  I hope you'll stay tuned, try your hand at a few, and let me know how it goes.  I'm a sucker for good food conversation.   

Apple Cider Mojito
serves 2

• 8 oz apple cider, chilled
• 1 lime, halved
• 6 ice cubes
• mint sprigs
• ginger ale

~ Pour 4 oz of cider in each glass.

~ Add juice of lime-half to each glass and divide ice between both.

~ Pinch leaves of mint sprigs and place in each glass, topping off with ginger ale.  Stir.

kickin' hot corn dip

I love it when I come upon a good accident.  In the kitchen, that is.

Our friend's pool house we're staying in, temporarily, has a wonderfully large front porch.  It's a fantastic gathering place and has been a meeting spot for our two families several times in the short time we've been here.  We've already grilled out and taken in more football games on the flatscreen than I can count.  

Last week, we gathered spontaneously again to watch the Manning Story on ESPN.  By the way, if you can catch a rerun, that special is worth your time.   I was completely smitten with the entire Manning family.

We didn't get fancy with the food or anything - just pizza and drinks - but I wanted to come to the table with something and needed a good reason to use up my leftover ears of corn anyway.  In the pantry, I found a can of my new favorite ingredient...

... meet Chipotle Peppers in Adoba Sauce

And Kickin' Hot Corn Dip was born.

Warning:  This IS spicy.  But, oh my, it's good.  The smokiness of the Adobo sauce is crazy delicious with the sweet notes of the fresh corn and creamy cheese.  Throw it in a cast iron skillet to cook, and it's a perfect side at any get-together.  

What's your favorite party food?  Would love to hear from you!

Kickin' Hot Corn Dip
makes about three cups
Ingredients:

• corn cut from approx. 6 ears 
• two tbsp. Chipotle Peppers in Adoba Sauce (although tedious, you can remove seeds to reduce heat)
• 3/4 cup grape tomatoes, quartered
• 1 block cream cheese at room temperature
• 1/2 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/4 cup chopped cilantro
• pinch of kosher salt

~ Heat oven to 350 degrees.

~ Mix together all ingredients and spoon into skillet and heat until bubbly.

~ Serve with chips.

mediterranean layer dip

A few weeks ago I held my first give-away, and in that readers had the opportunity to answer my question, "What would you like to see more of on the blog?"  One requested a couple of appetizer ideas.  That inspired me to be thinking along those lines as I planned out menus and shopping trips.  I've already posted a few (one of my absolute favorites being Popie's Jalapeño Poppers), but I'm making it a priority to share more. 

When I think of starters, I think of larger groups.  And when I think of larger groups, I think of larger groups that gather at our place.  And when I think of that, I think, casual and ease.  I definitely think short on prep and long on flavor, and a chip of some sort in a dip of another comes to mind immediately.

Hence my newest love, Mediterranean Layer Dip.  

Talk about a perfect way to share the abundance of tomatoes and cukes you (or a super-fabulous neighbor) probably have in the garden!  Oh, and it's pretty.  It's fresh.  It's healthy.  It's EASY!  

Have I convinced you yet?

If you and yours are hummus fans, this one rocks (in my book).  Collect all the ingredients. Layer them.  Boom.  You're automatically a master host/hostess.

Or you could sit alone with your bag of Stacy's Pita Chips and call it a meal of one (not that I've done that or anything).

You get the picture, right?  Make the dip.

One year ago: wild blackberry sour cream coffee cake, simple guacamole

Mediterranean Layer Dip
makes 10-12 servings

• 2 8-ounce containers original or garlic hummus
• 1/2 cup diced tomato
• 1/2 cup diced cucumber
• 3 tbsp. minced red onion
• 1/2 cup large pitted black olives, coarsely chopped
• Kosher/Sea Salt and pepper to taste
• 1/4 cup feta cheese crumbles
• 3-4 tbsp. chopped fresh parsley
• 2-3 tbsp. Extra-Virgin Olive Oil
• pita chips for serving

~ Spread hummus evenly, covering the bottom of serving dish (pie plate works well).

~ In a medium bowl, mix together tomato, cucumber, onion, and olives.  Season with  

    salt and pepper to taste.

~ Spread evenly over hummus and top with feta cheese.  Garnish with parsley.

~ Drizzle generously with olive oil and serve with chips.

Recipe from Aldi.

strawberry cupcakes with fresh strawberry buttercream icing

With a house full of boys, I probably don't need to tell you there's not much pink around here.  

Actually, none at all.  

That's why when a friend recently found out she was having a baby girl, only after having two of her own boys, and several in our church group were invited to help with a shower, I jumped at the chance to celebrate with pink.  Her shower spread was a great array of sweets, and I contributed with these strawberry cupcakes.  

These came together very easily, and I admittedly took a shortcut with the cake.  I used the newer French Vanilla version from Duncan Hines.  I have had several in-demand cake decorators secretly tell me they swear by using Duncan Hines mixes with a teaspoon of vanilla to stand up to any fully homemade cake.  Hey.  I'm all about shortcuts when they work!

With a stick of butter, 7-up, and diced strawberries mixed in, the cakes turn out incredibly moist and full of flavor!  And I can't tell you how wonderful the kitchen smells after pureeing some of the first strawberries of the season for the icing.  I happened upon a great selection of fully red and ripe cartons full while shopping on Saturday.  Produce this time of year is a joy to browse.  I just love it!

If the good Lord had blessed us with a girl, I would have been thrilled, of course.  The princesses and lace, the tea parties and pink cupcakes, would have been wonderful I'm sure.  But this mom is sure thankful for her two boys.  Baseball games until 10:00 at night... the occasional frog snuck into the house... dirty socks on the kitchen table...  I'm tellin'  ya.  I wouldn't trade it for the world! 

Strawberry Cupcakes - makes about 20 cakes
Ingredients:

For the cake

• 1 white cake mix (Duncan Hines' French Vanilla works very well)
• 1/2 cup butter, room temperature
• 1/2 cup 7-up
• 3 eggs
• 1 tsp. vanilla
• zest of one lemon
• 6 strawberries, hulled and
  diced

~ Heat oven to 325 degrees and line cupcake pans with desired liners.

~ Combine cake mix, butter, 7-up, eggs, and vanilla in large bowl.  Mix well.

~ Add zest and strawberries to batter and stir gently.

~ Fill cups 1/2 to 2/3 full.  I suggest filling one and testing to find out how it bakes.  I found

    that 2/3 was a little too full for my preference.

~ Bake for 18-20 minutes or until golden and inserted toothpick comes out clean.

~ Cool completely.

For the icing

• 3 sticks butter at room temperature
• 4 1/2 cups confectioners' sugar
• 1/2 cup hulled and diced strawberries, pureed
• 1 1/2 tsp. vanilla
• strawberries for garnish, if desired

~ In a large mixing bowl, cream butter until fluffy.

~ Add sugar, one cup at a time, mixing between additions, until just combined.  

~ Add strawberries and vanilla, mixing another 3-5 minutes until light and fluffy.

~ Frost cooled cakes as desired.  I used a large Wilton #2D tip.  

~ If garnishing, cut off sides of strawberry being careful to leave the stem intact.  Press into

    icing to secure.

Cake recipe slightly adapted from Ready Set Craft

Icing recipe from Cake 'n' Knife

spinach artichoke dip

I'm not sure how many times football has been mentioned in my posts, but I'd venture to say it's been a good number.  I really look forward to the season every year, and our family has come to have so many teams to root for...  Daniel's and Luke's rec leagues, the Lipscomb Mustangs (thanks, Kay), John's McGavock Raiders, the Titans (whose stadium we can ride our bikes to, if we wish), the Colts (because that's our home town), Daniel's favorite college team, the Oregon Ducks (super-cool uniforms), and Luke's own, LSU Tigers (it's all about "THE eye").

I'm sure I'm leaving out a couple.

Of course, we all know the football event of all football events is the infamous Superbowl.  And where there is a Superbowl gathering, there is... you guessed it... food.

So I thought in honor of the play-off games and big day to come, I might share a couple of my top party food items with you.  This one, in particular?  A touchdown all the way, terribly easy, and really, really good.

Really.  Good.

I have been making this for 15 years and have never found a need to alter it, although I guess it might be more interesting to add some things here and there.  But, honestly, I like this better simple.  Spinach and artichokes don't really have a huge flavor, so I think the additional ingredients help them shine without overpowering them.

My friend, Judi, shared this recipe with me and would always serve it with the Hint of Lime Tostitos tortilla chips.  Or you might want to try serving it up in a bread bowl with cubed bread.  Crackers work.  I'm tellin' ya, folks... it's a winner all the way around!

Five ingredients, a gathering of friends, a cozy house...

When's kickoff?!?

Spinach Artichoke Dip - fills a two-quart dish
Ingredients:

• 2 jars oil-packed artichokes, chopped to your liking
• 2 packages frozen creamed spinach
• 2 cups Helmann's real mayonnaise 
• 2 cups shredded parmesan cheese
• chips, bread, crackers of choice

~ Heat oven to 350 degrees.

~ Cook spinach in microwave according to package directions, or until completed thawed.

~ Mix artichokes, spinach, mayonnaise, and one cup of cheese in large bowl.

~ Pour mixture into greased baking dish.

~ Cook at 350 degrees until bubbly and slightly brown, about 45 minutes.

~ Remove from oven and sprinkle remaining cup of cheese over top of dip.

~ Bake approximately 10 minutes until cheese is bubbling and slightly golden, or broil for a 
    couple of minutes, watching closely not to burn.

summer in the south saturdays - pimento cheese

As I've been considering all of the recipes and ideas I'd like to share with any readers who stop by, I have quickly come to realize I think in themes.  With that being said, I decided for the next few weeks I'd present Summer in the South Saturdays.  I think it will be a great way to express my love for all tastes summer and southern.  

There is a wonderful place to eat here in Nashville, The Picnic Cafe'.  It is as much about the environment for me as the food.  The Picnic is old southern charm at its best and was introduced to me by my good friend, and former boss, Judi, years ago.  It is because of her and places like The Picnic that I have learned to fall in love with transferware, tea rooms, and those flavorful and nostalgic dishes that only the south can do.

At the top of my summer-in-the-south list is Pimento Cheese.  It can be simple or dressed up, a quick grab for lunch, or easily transformed into an elegant addition for any formal spread.  Most recently, I've been using two parts Medium Cheddar to one part Monterey Jack.  The cheese combinations that can be used are numerous, so don't be afraid to have fun and experiment!  I have done all kinds of things to the mixture, but for now this recipe is my favorite way to eat it.    

Next week... who knows?

Pimento Cheese - makes approximately two cups

Ingredients:

• 12 oz. cheese (I prefer 8 oz. Medium Cheddar and 4 oz. Monterey Jack)
• 1/3 cup real mayonnaise 
• 4 oz. jar pimentos, drained
• 2 garlic cloves, minced
• 2 tbsp. green onions, sliced
• 1/8 tsp. salt
• 1/8 tsp. pepper
• dash of hot sauce

~ In medium bowl, shred cheese on box grater.  Mix in remaining ingredients and serve on 
    bread of choice.  

~ My favorite way to enjoy:  Heat Heavenly Yeast Rolls, remove from oven, and fill 
    immediately with spread.  Mixture will become slightly softened goodness.

Recipe from The Lazy Daisy Kitchen