Friday, August 26, 2016

1-step Chipotle Hummus


  • Servings: 2
  • 1 (16 ounce) container store-bought hummus
  • 2 tablespoons tabasco® brand chipotle pepper sauce
  • pita chips or raw vegetables


    Preparation Time: 4 mins Ready Time: 4 mins

  • mix together hummus and tabasco® chipotle sauce until well combined. serve immediately with pita chips or raw vegetables or refrigerate until ready to use.

Tuesday, August 23, 2016

skillet zucchini


  • Servings: 8
  • 1/4 cup butter
  • 6 medium zucchini, sliced
  • 1 large onion, sliced
  • 2 large tomatoes, cut into chunks
  • 4 slices cooked bacon
  • salt and pepper to taste
  • 1/4 cup water
  • 1 cup bread crumbs
  • 1 teaspoon soy sauce
  • 1 cup shredded cheddar cheese
  • 1/2 grated parmesan cheese


    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • melt butter in a large skillet over medium-high heat. mix in zucchini, onion, tomatoes, and bacon. season with salt and pepper, and pour in water. cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
  • stir the bread crumbs and soy sauce into the skillet, and mix in cheddar cheese. cover, and continue cooking 2 minutes, until cheese is melted. sprinkle with parmesan cheese to serve.

Monday, August 22, 2016

Ranch Fried Green Tomatoes


  • Servings: 2
  • 1 large egg
  • 1/2 cup milk
  • 1 cup white cornmeal
  • 1 (1 ounce) package ranch dressing mix (such as hidden valley ranch®)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • 1 cup vegetable oil, or as needed
  • 1 green tomato, cut into 1/4-inch slices


    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • whisk egg and milk together in a bowl. mix cornmeal, ranch dip mix, black pepper, and salt in a separate bowl.
  • heat vegetable oil in a large skillet over medium-high heat. oil should be about 1/2 inch deep.
  • dip tomato slices in egg mixture; coat each slice with the cornmeal mixture. place tomatoes in the hot oil; fry until golden brown, 3 to 4 minutes per side. remove with a slotted spoon and transfer to a paper towel-lined plate. season with salt and black pepper.

Saturday, August 20, 2016

bacon and egg doughnuts


  • Servings: 16
  • 1 cup cold water
  • 2 tablespoons cold water
  • 1/2 cup butter
  • 2 tablespoons white sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 4 large eggs
  • 12 strips bacon, sliced crosswise into 1/2-inch pieces
  • vegetable oil for deep frying
  • 1/4 cup maple syrup, for serving
  • 1/4 teaspoon salt


    Preparation Time: 25 mins Cook Time: 7 mins Ready Time: 1 hr 32 mins

  • pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. add butter, sugar, salt and nutmeg. when mixture starts to simmer, reduce heat to medium and add flour. cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. remove from heat and transfer to a mixing bowl. pour in vanilla extract. break up dough with a whisk or fork, and let cool for about 5 minutes.
  • break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. whisk in each egg until thoroughly incorporated into the dough. clear dough from whisk; scrape down sides of bowl. cover dough with plastic wrap and chill for about an hour.
  • place bacon in cold skillet. cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. transfer bacon pieces to a paper towel-lined plate to drain. when bacon is cool enough to handle, place it on a cutting board and chop into small pieces. reserve some bacon bits for topping the doughnuts.
  • heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
  • remove dough from refrigerator and stir in bacon pieces.
  • drop dough by scoopfuls (about 2 tablespoons) into hot oil. fry in batches to avoid crowding. fry until dough begins to puff and brown, turning occasionally. after doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. transfer to paper toweled-lined plate to drain slightly.
  • serve hot, drizzled with maple syrup and topped with bacon pieces.

Friday, August 19, 2016

Alyssa's Mango Peach Salsa


  • Servings: 2
  • 1 cup diced mango
  • 1 cup diced peaches
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon salt


    Preparation Time: 10 mins Ready Time: 10 mins

  • stir mango, peaches, vegetable oil, and salt together in a bowl.

Best Ever Kabob Marinade


  • Servings: 1
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup tomato-based chili sauce
  • 1 tablespoon ground cumin, or more to taste
  • 2 tablespoons vegetable oil


    Preparation Time: 5 mins Ready Time: 5 mins

  • whisk honey, soy sauce, chili sauce, cumin, and vegetable oil together in a bowl.

sweet and sour hot ham sandwiches


  • Servings: 6
  • crisco® original no-stick cooking spray
  • 1 pound thinly sliced deli-style smoked ham, quartered
  • 1 tablespoon crisco® pure vegetable oil
  • 1/2 large yellow onions, cut into very thin wedges
  • 3/4 cup chopped green pepper
  • 1 (10 ounce) jar crosse & blackwell® premium ham glaze
  • 1 (8.25 ounce) can crushed pineapple in heavy syrup, undrained
  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons white vinegar
  • 6 kaiser rolls*


    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • coat large skillet with no-stick cooking spray. heat skillet over medium heat. saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. remove from skillet and place in large bowl.
  • heat oil in same skillet over medium-low heat. add onion and green pepper; saute 7 minutes or until tender.
  • stir in ham glaze, undrained pineapple, brown sugar and vinegar. heat through. pour over ham in bowl; toss to coat. serve on rolls.