From Gate to Plate

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Parmesan & Garlic Boneless Chicken Wings

Parmesan and Garlic Boneless Chicken Wings {Day 5} of #AppetizerWeek && a #PotsandPans Giveaway

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This Parmesan & Garlic Sauce is for those B-Dub lovers who sometimes would rather stay at home and still enjoy awesome homemade wings! 

Parmesan & Garlic Boneless Chicken Wings -- From Gate to Plate

Welcome to Day #5 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.

Parmesan & Garlic Boneless Chicken Wings -- From Gate to Plate #AppetizerWeek

I have seriously found my new favorite sauce… this Parmesan and Garlic Sauce I made for these Boneless Wings is outstanding. I’m a huge garlic fan though. Yes, forget the bad breathe afterwards because I’m still a fan. Oh, and during mushroom season… garlic is my savoir! I’m allergic to ticks (the only thing that I’m allergic to) and the garlic scent is released out my pores, therefore the ticks stay away! Hallelujah! 

So when it comes to wings are you a bone-in wing lover or a boneless wing lover?? I’m totally a boneless lover, but isn’t it funny that boneless wings really aren’t wings at all?! Okay, so maybe it’s not all that funny. It’s just super late.. .or well early in the morning–however you want to put it so I’m pretty rambly right now.

This sauce is so simple to make… and having a garlic press makes it a lot easier lol. I totally don’t have one and well I’m going to invest in one now that’s for sure!

I started out with getting the garlic cloves in the oven to get tender. Only took about 20 minutes. Then I got my naked wings made. They’re pretty simple too. Just take a couple boneless chicken breasts and slice them up into bite size pieces. Make a seasoned flour (salt and pepper) in one bowl and an egg and milk mixture in another. Dip each “wing” into the flour, then egg mixture, then flour again. Fry! How easy is that??

Naked Wings

As your wings are frying, you can smash your garlic through the press or you have to do it the not so fun way like I did–smashing it with a knife. I mean there’s nothing wrong with the knife, it just doesn’t get smashed into fine little pieces like it would with the garlic press… Ohh well the flavor still stays the same!! Also, a little tidbit (that’s my word of the day lol)… the longer the sauce sets the better it becomes.. so you could always make it ahead of time.

But seriously… I am pretty sure that I will never have to go to B-Dub’s again… this is much better than their garlic sauce!! LOVE IT! Seriously. LOVE IT!

Parmesan & Garlic Boneless Chicken Wings -- From Gate to Plate #AppetizerWeek

Parmesan & Garlic Boneless Chicken Wings
Serves 8
A wonderful marriage between Parmesan and garlic in a fantastic wing sauce
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Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Ingredients
  1. 3 pounds, boneless chicken breasts
  2. 1-2 cups flour
  3. 1 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 2 eggs
  6. 1/2 cup milk
  7. Oil
Parmesan & Garlic Sauce
  1. 8 cloves garlic, peeled
  2. 4 tablespoons olive oil, divided
  3. 1/2 cup mayonnaise
  4. 1 tablespoon corn syrup
  5. 2 tablespoons shredded Parmesan cheese
  6. 1 teaspoon lemon juice
  7. 1 tablespoon apple cider vinegar
  8. 1/4 teaspoon oregano
  9. 1/4 teaspoon thyme
  10. 1/4 teaspoon basil
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon pepper
  13. 1/2 teaspoon red pepper flakes (optional)
Instructions
  1. Trim the chicken breasts of fat and veins.
  2. Cut chicken into 1-inch pieces.
  3. Heat oil in a deep fry to 350*F.
  4. In one medium bowl, place the flour, salt and pepper. Mix.
  5. In another medium bowl, combine the eggs and milk.
  6. Dip each chicken piece into the flour, then egg mixture, then flour again.
  7. Drop 10-12 (depending on the size of your fryer) into the hot grease.
  8. Cook for 3-4 minutes or until golden brown and cooked.
  9. Remove and repeat with remaining chicken wings.
For the sauce
  1. Place the garlic cloves and 2 tablespoons of olive oil on a cookie sheet.
  2. Bake at 350* for 20 minutes, flipping after 10 minutes.
  3. Remove from oven and let cool for 5 minutes.
  4. Press through a garlic press or using the side of a knife, smash.
  5. Combine garlic and all remaining sauce ingredients.
  6. Refrigerate for more flavor development or toss with wings.
Notes
  1. **Yields roughly 1 cup sauce----Enough for 3 pounds of boneless wings**
  2. **For the spices, I used dry**
From Gate to Plate http://fromgatetoplate.com/

 Parmesan & Garlic Boneless Chicken Wings

Places to find From Gate to Plate
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Visit all the other Appetizer Week blogs for more delicious ideas:

Today’s sponsor is PotsandPans.com. Whether you’re shopping for the perfect pot or the perfect price PotsandPans.com is the one stop shop for the savvy chef! PotsandPans.com is supplying #AppetizerWeek with some really special Rachael Ray Tools. Rachael Ray Tools all have one thing in mind: making time in the kitchen fun and efficient. These tools fit the bill with bright hues and innovative designs, today’s prize pack is being offered in Orange. We know it will brighten up any kitchen. You can follow PotsandPans.com on Facebook and on Twitter.

Rachael Ray 2

Giveaway is open to U.S. Residents only. Must be 18 years, or older to participate. Please see terms in rafflecopter for full rules and regulations. Sorry to all our Canadian and International readers. 

Rachael Ray 1

List of PotsandPans.com Prizes from Rachael Ray Tools:

Rachael Ray Tools 2-pc Spoonula Set in Orange

Rachael Ray Tools 2-pc Set: Lazy Spoon and Ladle in Orange

Rachael Ray Tools 2-pc Salt and Pepper Grinder Set in Orange

Rachael Ray Tools 3 Tier Stacking Salt Box

Rachael Ray Tools Balloon Whisk in Orange

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**This recipe may be participating in these linky parties**

Cured Ham & Olive Tortilla Pinwheels

Cured Ham & Olive Tortilla Pinwheels {Day 4} of #AppetizerWeek & a @Savorx Giveaway

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A simple bite-sized tortilla pinwheel stuffed with black olives, cheese, salsa, and ham.

Cured Ham & Olive Tortilla Pinwheels -- From Gate to Plate #AppetizerWeek

Welcome to Day #4 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Lots of great prizes will be up for grabs so you do not want to miss one single day. Follow #AppetizerWeek on Twitter to keep up to date with all our amazing recipes and giveaways!

Cured Ham & Olive Tortilla Pinwheels -- From Gate to Plate #AppetizerWeek

I love bite-sized yummy goodness, but then again I love almost all foods {You know this if you’ve ever read any of my posts lol}. I’m a foodie, a trained chef… so it would just be absolutely wrong of me if I was a picky eater. 

I actually through this recipe together on a whim of trying to find a way to use up leftover ham from Christmas. There’s your typical ham and beans, or ham and bean soup {because is all we ever have is bone-in hams}, but I wanted to do something different and was easy to eat on-the-go. 

During the winter months, the farm slows down just a bit, but there’s still not a lot of time to cook. The days are shorter so that means less time outside, but the cold weather takes a toll on you when you’re always out in it. This winter I have been helping two of my nephews with show calves after chores (which means after dark) and on weekends. Again, when you’re busy working with show cattle, there’s not much time to cook. I come in the house and I’m basically ready for bed. The cold air seriously just makes me tired! 

That’s where these beauties come in handy! They’re so easy to make and sometimes I turn them into just plain ole supper… I mean why not?? You get your meat and “vegetables” (are olives vegetables haha) all in one! LOL. These bite-sized goodies are packed with flavor!! Cheese, olives, salsa, ham and a few spices. Deliciousness… your taste buds scream at you, “WE WANT MORE.” Don’t just take my word for it though, you need to try them for yourself!

Cured Ham & Olive Tortilla Pinwheels
A simple bite-sized tortilla pinwheel stuffed with black olives, cheese, salsa, and ham.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 8 ounces cream cheese, softened
  2. 3 ounces (1/2 cup) black olives, chopped
  3. 1/3 cup onions, minced
  4. 1/2 cup salsa (the chunky kind)
  5. 1/2 cup sour cream
  6. 1 cup shredded cheddar cheese
  7. 1 cup cured ham, chopped
  8. 1/8 teaspoon garlic powder
  9. 1/8 teaspoon black pepper
  10. 1 teaspoon salt
  11. 2-3 packages of 10 pack Tortilla Shells (depending on size)
Instructions
  1. Using an electric mixer combine all ingredients, mixing thoroughly.
  2. Heat tortilla shells, 10 seconds each in the microwave to make them easier to roll.
  3. Spoon mixture onto tortilla (depending on the size will depend on how much you put on them. For a 10" shell I typically use 3-4 tablespoons).
  4. Roll-up and set aside.
  5. Repeat with remaining filling.
  6. Refrigerate unsliced, pinwheels for at least one hour.
  7. Remove from refrigerator and slice in 1-inch pieces.
Notes
  1. **Although processed ham may be substituted, the end result... flavor will be changed**
From Gate to Plate http://fromgatetoplate.com/

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Visit all the other Appetizer Week blogs for more amazing recipes:

Our sponsor today is Savorx. They are providing a Spiceologist Block. Knife block meets spice rack in this beautiful European Beech block filled with 22 glass vials of fresh spices. Beautify your kitchen in one easy step! Not only is it gorgeous it will help you be creative in the kitchen by keeping your most used spices close at hand. You can follow Savorx on Facebook.

#Savorx

 

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***Disclaimer: This giveaway is being provided by SavorX. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

Cured Ham & Olive Tortilla Pinwheels -- From Gate to Plate #AppetizerWeek

Please stay tuned in for the rest of #AppetizerWeek for more munchies and giveaways!

Ham & Sauerkraut Balls -- From Gate to Plate #appetizerweek #notsosimplesyrup

Ham & Sauerkraut Balls {Day 3} of #AppetizerWeek && a @NotSoSimpleSyrp Giveaway

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Welcome to Day #3 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.

 Ham & Sauerkraut Balls 3

Have you ever ate a sauerkraut, bread and butter sandwich? Ohhh, I have! I love them… seriously, I do. When I was younger that’s what I’d (willingly) eat for supper. My mother and I make our own, so we never have a shortage. Usually when we have brats or hot dogs, I pile the sauerkraut on a mile high and chow down. It wasn’t until college when I had my first Reuben Sandwich? Where have they been all my life?! Yeah, I have no idea either!! Sauerkraut… yes please! That’s all I have to say 🙂

So given that I’m a fan of the sour stuff… I wanted to make some sort of yummy appetizer that I could chow down on any time. I decided that I would replace the corned beef in a Reuben with ham and grind it up and mix it with a few small ingredients and fry them. Perfect! 

Ham & Sauerkraut Balls -- From Gate to Plate #appetizerweek #notsosimplesyrup

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Ham & Sauerkraut Balls
Serves 5
A twist on the traditional Reuben Sandwich
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Prep Time
1 hr 15 min
Cook Time
10 min
Total Time
1 hr 25 min
Prep Time
1 hr 15 min
Cook Time
10 min
Total Time
1 hr 25 min
Ingredients
  1. 1/2 pound ground ham, fully cooked
  2. 1 cup sauerkraut, drained, chopped
  3. 2 tablespoons onion, minced
  4. 1 tablespoon bread crumbs
  5. 1/2 teaspoon garlic powder
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon pepper
  8. 4 ounces cream cheese, softened
  9. 1 egg
  10. 1/4 cup milk
  11. 1/2 cup bread crumbs
Instructions
  1. Combine ham, sauerkraut, onion, 1 tablespoon bread crumbs, garlic powder, salt, pepper, and cream cheese.
  2. Refrigerate at least one hour or overnight. (Mixture must be fully chilled otherwise the ham will ooze out while frying)
  3. Once mixture is cooled, using a cookie scoop or spoon, make 1-inch round balls and set aside.
  4. Heat a deep-fryer or a pan with 2-inches of oil in the bottom to 350*
  5. In a small bowl, combine the egg and milk, mixing well.
  6. In another small bowl, place the bread crumbs.
  7. Dip each ball into the egg mixture and then the bread crumbs.
  8. Place 5-10 balls (or more depending on the size of your fryer), in a single layer in the hot grease.
  9. Fry 3-4 minutes or until golden. Remove
  10. Serve with Thousand Island Dressing
From Gate to Plate http://fromgatetoplate.com/

Ham & Sauerkraut Balls 

Visit all the other Appetizer Week Blogs for more Snack Time Deliciousness:

 Today’s sponsor is Not So Simple Syrup. They can be found on Facebook, and Twitter. Not So Simple Syrup is a small, local maker of simple syrups. Heidi and Barbie’s passion is to create all natural syrups that inspire and stimulate your penchant for amazing mixed drinks as well as iced teas, non-alcoholic beverages and dessert making and baking too. They pride themselves on individual service. When you purchase a NSSS product, you can be sure that it received their personal stamp of approval. Not So Simple Syrup is providing us with a 6-month gift basket subscription for the winner. Each month you will get a gift package with a new theme and everything you need to whip up a favorite recipe from the Not So Simple Syrup crew. Everything but the booze will be included and shipped directly to your door. Like wine of the month, but with simple syrups. It’s the gift that keeps on giving!

Not So Simple Syrup

***Disclaimer: This giveaway is being provided by Not So Simple Syrup. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

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I hope you take the time to come back tomorrow to find another list of munchies!

Baked Buffalo Chicken Bites 4

Baked Buffalo Chicken Bites {Day 2} of #AppetizerWeek && an #Anolon Giveaway

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Welcome to Day #2 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.

Baked Buffalo Chicken Bites

This is going to be short and sweet. I have not been feeling very well today and I’m extremely tired so I must apologize ahead of time!! But let me guess, you don’t want to listen read my ramblings anyway.

So lets get to the point.

Are you a fan of Buffalo Chicken, but get tired of the same old wings and dip? Well, I’m here to save the day! These Baked Buffalo Chicken Bites are deliciously creamy and could be considered buffalo chicken dip  in bite size munchies! Pretty genius right? Haha. They take a little more time than plain old dip, but they’re worth it!  You can enjoy them either hot or cold and you can even prepare them ahead of time and throw them in the freezer! Check out the directions to learn how. 

Baked Buffalo Chicken Bites 4

 

Baked Buffalo Chicken Bites
Yields 48
Buffalo Chicken Dip turned bite sized finger food
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Ingredients
  1. 4 boneless chicken breasts, cooked and shredded
  2. 1/4-1/2 cup buffalo sauce
  3. 8 ounces cream cheese, softened
  4. 2 cups shredded cheddar cheese
  5. 4 tablespoons onion, minced
  6. 1 1/2 teaspoons salt
  7. 1/2 teaspoon pepper
  8. 1/2 teaspoon garlic powder granules
  9. 1/2-1 cup flour
  10. 1/2 cup milk
  11. 2 eggs
  12. 3 cups crushed potatoes chips (Lays Plain)
Instructions
  1. Place chicken, buffalo sauce, cream cheese, cheddar cheese, onion, salt, pepper, and garlic powder in mixing bowl, mixing thoroughly.
  2. Adjust seasonings and sauce to taste.
  3. With a cookie scoop or spoon, make 1-inch round balls.
  4. Place 1/2 cup flour in a small bowl.
  5. In another bowl, combine the eggs and milk.
  6. In a third bowl pour the crushed potato chips.
  7. Take each ball and dip in flour, then egg mixture and lastly the crushed chips and place on a greased cookie sheet. (I was able to fit 24 on a cookie sheet)
  8. Repeat, adding more flour when needed.
  9. Bake at 350*F for 20 minutes or until firm.
  10. Serve hot or cold with your favorite dipping sauce (Blue Cheese/Ranch)
Notes
  1. **Instead of Lays potato chips you can use plain tortilla chips, bread crumbs, or Corn Flakes**
  2. **Can make ahead; freeze on a cookie sheet in a single layer. Once frozen place in a zip-lock bag. Allow to thaw on a cookie sheet in a single layer before baking**
From Gate to Plate http://fromgatetoplate.com/

Visit all the other Appetizer Week Peeps for more Munchie Causing Goodness:

Baked Buffalo Chicken Bites 6

Today’s sponsor is Anolon. They are providing an Anolon Nouvelle Copper Stainless Steel Collection 10-piece set, which includes 1.25 Qt. & 2.5 Qt. covered saucepans, 3 Qt. covered saute, 6.5 Qt. covered stockpot, 8″ & 10″ French skillets. This Anolon Set has a stunning, high polished finish that would class up any kitchen. This set is crafted with a layer of copper on the bottom which provides optimum heat conduction and is also dishwasher safe. Anolon Nouvelle Copper Stainless Steel cookware is gorgeous and will withstand the test of time.

Analon Pic

Giveaway is open to U.S. residents only. Winner must be 18 years of age, or older. Winner will be selected randomly. Winner will be contacted via email and has 72 hours to respond before a new winner is drawn. Good luck!

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 ***Disclaimer: This giveaway is being provided by Anolon. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

Don’t forget to come back tomorrow to find more munchies and free prizes!!

Baked Buffalo Chicken Bites 3

Microwave BBQ Meatballs -- From Gate to Plate

{Microwave} BBQ Meatballs {Day 1} of #AppetizerWeek && an #OXO Giveaway

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Welcome to Day #1 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Lots of great prizes will be up for grabs so you do not want to miss one single day. Follow #AppetizerWeek on Twitter to keep up to date with all our amazing recipes and giveaways!

      Microwave BBQ Meatballs -- From Gate to Plate #appetizerweek #OXO

I love fall… not so much winter, but fall I love because of a couple reasons. Cool weather and football {which just happens to lead into the winter months}. I’m a huge football fanatic! Nothing beats a setting-on-the-edge-of-your-seat nail biter… cheering on your favorite team in a close game. I’m all for the nail-biters!! Makes things so much more interesting… I mean who really enjoys watching blowouts?? Not me!

This year has had it’s ups and downs for a lot of teams… both college and NFL. I mean dang… Alabama wasn’t even in the National Championship? Say what?! Ohh and the Chiefs came back with a killer record after a losing season last year… despite their horrible playing against the Broncos and Colts this year to have them knocked out of the playoffs… Ugh! But regardless of the ups and downs of the football season, one thing stays the same and that’s the amazing food! Whether you’re tailgating or cheering on from the couch, great food is a must!

This is where my {Microwave} BBQ Meatballs and the rest of appetizers participating in appetizer week come into play. Absolutely amazing food! You’re going to want to run to your kitchen and get started… seriously… and you should! 🙂

One might wonder, “The microwave?” Yes. The microwave. You’re actually cooking them (which only takes 5 minutes per batch) and then transferring to a serving dish or the crockpot. Personally, I always go the crockpot route and pour over the BBQ Sauce. That way they stay warm and you and your guests can get them whenever. If you don’t want to transfer them to the crockpot, simply place in a serving dish and pour over BBQ Sauce and return to microwave so the sauce can fully glaze the meatballs. Serve with toothpicks. Simple right? Yup, that’s what I thought hehehe 🙂

Microwave BBQ Meatballs -- From Gate to Plate

{Microwave} BBQ Meatballs
Yields 50
A quick and easy appetizer that will easily double as a main dish.
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Ingredients
  1. 1 pound ground beef
  2. 1 small onion, minced
  3. 1 egg
  4. 2 tablespoons dry bread crumbs
  5. 1/2 teaspoon garlic powder
  6. 1/2 teaspoon pepper
  7. 1/2 teaspoon salt
  8. 1 tablespoon brown sugar
  9. 2 tablespoons barbecue sauce, your favorite
  10. 1/2 cup catsup
  11. 1/4 cup water
Instructions
  1. In a large bowl, combine ground beef, onion, egg, bread crumbs, garlic powder, salt and pepper, mixing thoroughly.
  2. Shape into 1-inch meatballs.
  3. Arrange meatballs in a single layer in a glass 8x8 square baking dish (or one that fits into your microwave). Cover with waxed paper.
  4. Microwave (HIGH) for 5-6 minutes or until set (the meatballs will turn a gray color and firm up), rotating dish once (unless your microwave automatically rotates); place in a crockpot or set aside.
  5. Repeat until all meatballs have been cooked.
  6. Combine brown sugar, BBQ sauce, catsup and water in a glass measuring cup; mix well.
  7. Microwave (HIGH) sauce, uncovered, 1 to 1 1/2 minutes or until boiling.
  8. Pour sauce over meatballs in the crockpot or transfer the meatballs to a serving dish and pour sauce over the meatballs.
  9. **If using a serving dish, microwave (HIGH), uncovered, 6 to 7 minutes or until glazed with sauce, stirring 2 or 3 times.
  10. Serve with toothpicks.
Notes
  1. **Use a small cookie scoop to make uniform meatballs**
From Gate to Plate http://fromgatetoplate.com/

Visit all the other Appetizer Week participants for more Football Munching Temptations:

Microwave BBQ Meatballs -- From Gate to Plate #appetizerweek #OXO

Our sponsor for Day 1 of Appetizer Week is OXO. We are so happy they joined us today. OXO is dedicated to providing innovative consumer products that make everyday living easier. Their tools are designed with everyone in mind. They are not only efficient but they are also comfortable to use. As food bloggers we spend a ton of time in the kitchen and we need our tools to not only stand the test of time, but to be as user-friendly as possible. OXO tools meet all those requirements. You can follow OXO on Facebook, Twitter, YouTube, Pinterest, and Instagram.

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Today’s OXO Prize Pack valued at over $256 includes:

***Giveaway is open to U.S. residents only. Winner must be 18 years of age or older. No substitutions or cash value will be given***

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***Disclaimer: This giveaway is being provided by OXO. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

Make sure you tune in the rest of the week for more bite-sized yummies and prizes!!!

Buffalo Chicken Dip

Buffalo Chicken Dip

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I apologize for the week of silence. With Thanksgiving going on and a week of no classes, I was distracted on the farm and to be honest I’ve kind of been in a funk lately. Writers block maybe?? Yeah, I really have no idea. Also I guess it could be all the packing that I have been doing…

But, today I’m back at it and the most important thing I have to tell you is….

THIS IS THE LAST WEEK OF CLASSES FOR MY COLLEGE CAREER!

I graduate in T minus 9 days. Honestly, I could not be more excited. I haven’t decided if I’m going to walk at graduation yet or not. I think I just want to get out of this dang town as quick as I can. Is that bad? I’ve lived here for 2 1/2 years and I haven’t really enjoyed it. Haven’t really enjoyed anywhere I’ve lived except for the farm and The Mile High. I don’t know if anywhere I live can compete with The Mile High City, except maybe… the beach?? Have you ever been to Denver?? If not I suggest you add that destination to your Bucket List.

Switching gears here… and quick. Sorry, I’m going to be super jumpy today ha!

How was everyone’s Thanksgiving holiday?? Enjoyed great family and food? I sure hope so!

I prepared our small feast on Thanksgiving Eve (we don’t go all out since everyone has multiple meals to go to over the holiday… we just keep it pretty simple) consisting of the obvious turkey…. which by the way didn’t even require a knife to cut because it literally fell off the bone when I took it out of the oven to rest AND I took the turkey out an hour and a half before it was even supposed to be done. Talk about tender and juicy! The best turkey I’ve EVER eaten! I wish I would’ve wrote down the brand that was on the package because I want more! I also prepared some classic mashed potatoes with turkey gravy, homemade dressing (which everyone swore it was Stove Top), sweet potato casserole, pumpkin pie, and Whiskey Brownies (you would require a breathalyzer after eating just one). Needless to say, the fam loved it all.

Anyways…….

Yesterday I had a Christmas party for an organization that I’m a part of on campus and I had NO IDEA what I wanted to take. I asked a few other bloggers what they’re favorite dishes were and I got a few great ones.. I was in a huge time crunch so I didn’t get to make everything I planned on. And when I say time crunch, I had to run to the store and prepare within an hour. I accomplished brownies and Buffalo Chicken Dip. Both of which are super yummy and obviously easy!

Buffalo Chicken Dip

I’ve adapted this dip from Melissa over at Pernickety Plates. Have you been over to visit her? If not I think you should!

This dip is perfect for your next office meeting, tailgating party, or well just to set around and eat 🙂 I won’t lie… I had the leftovers for supper.

I hope you enjoy!!

Buffalo Chicken Dip

Buffalo Chicken Dip
A quick and easy dip, perfect for any gathering or party.
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 1 pound (3 breasts) chicken, cooked and shredded
  2. 3/4 cup ranch dressing
  3. 3/4 cup wing sauce
  4. 2 cups shredded cheddar cheese
  5. 1-8 ounce cream cheese
  6. 2 tablespoons milk
Instructions
  1. In a medium saucepan, combine milk, wing sauce, ranch and cream cheese over medium heat. Melt, stirring continuously.
  2. Add cheddar cheese, stirring just until melted.
  3. Stir in chicken.
  4. Serve.
Notes
  1. **After finished, transfer to a crock pot if want to keep warm**
  2. **Leftovers warms up great in the microwave or go ahead and reheat in the crock pot**
Adapted from Persnickety Plates
Adapted from Persnickety Plates
From Gate to Plate http://fromgatetoplate.com/

 

Fried Pickles

Fried Pickles

by 1 Comment

I am addicted to Fried Pickles. Like seriously. Addicted. Dipped in Ranch. Is anyone else just as addicted??

Every time we I go out to eat and Fried Pickles are on the app menu… I have to get them!! I’ve actually never tried making them before but…. then… TSRI happened!

I was so thrilled when I saw the recipe on The Slow Roasted Italian (TSRI). I know you’ve heard me talk about Donna before because I just love her site!! She’s amazing and all of her food is absolutely delicious!! Go. See. Her. NOW!

I mean, I really don’t have anything else to say about these Fried Pickles, because well…. they speak for themselves!

Crispy. Yummy. Delicious.

Fried Pickles 1

Go make them right now!! Seriously. GO!

 Fried Pickles

Fried Pickles
Serves 4
A copy-cat to Hooters Fried Pickles!
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Cook Time
30 min
Total Time
30 min
Cook Time
30 min
Total Time
30 min
Ingredients
  1. 1-16 ounce jar dill pickles (slices or spears), drained
  2. 1 cup buttermilk
  3. 1 egg
  4. 1 cup flour
  5. 1/4 teaspoon paprika
  6. 1/2 teaspoon garlic powder
  7. 1 teaspoon cayenne pepper
  8. Cooking oil
Instructions
  1. In a large saucepan, preheat 2-inches of oil to 350*F. Prepare a tray with a double stack of paper towels.
  2. In a medium bowl combine buttermilk and egg. Beat with a fork to combine.
  3. Add drained pickles to the buttermilk mixture, stirring to combine.
  4. In another bowl, combine remaining ingredients.
  5. Add about 15 pickles to the flour mixture. Stirring to make sure they are all well coated. Shake off excess flour and drop into hot oil, one at a time.
  6. Fry pickles for about 3-5 minutes until golden brown.
  7. Remove from oil with a slotted spoon and drain on the paper towel lined tray.
  8. Serve with your favorite dipping sauce
Notes
  1. **If cooking spears, use 4-inches of oil**
Adapted from The Slow Roasted Italian
Adapted from The Slow Roasted Italian
From Gate to Plate http://fromgatetoplate.com/

This recipe is participating in these link parties:

Cornhusker Dip >> From Gate to Plate

Cornhusker Dip

by 5 Comments

I’ve always wanted to have a Recipe Swap Party, but have never gotten around to having one, let alone having time to plan.

When I came across Top Notch Mom and The Foodette having their first ever Favorite Family Recipes Virtual Recipe Swap, I had to participate!

I got paired with a lovely lady, Nicole who blogs at Our Humble Webb. We may not know each other personally, but after following each other on Instagram we have enjoyed a few good laughs… It’s always great to “meet” new people!

While Nicole was living in Texas, her mother-in-law came to visit and made it for her and her family. She says this recipe is so quick and easy to make and is a huge hit with all her family. I am going to have to agree with her! It’s so easy to make and once it’s done… mmm delicious and packed with so much flavor… and quite addicting!! It will be perfect for tailgating!

Nicole states there are a variety of different versions out there for this dip, but this is her favorite. She reassures everyone that this recipe can easily be tweaked to your liking and for her family, they always add some extra kick!

The name of this dip is quite fitting for her household as her husband is a die-hard Husker fan… Boo—Go Hawks!! 🙂 Maybe I could call it Herky Dip haha.

Just as her mother-in-law passed this recipe around to her and her gal pals, Nicole passed it on to me and I’m going to continue to pass it around as well! I hope you enjoy!

Cornhusker Dip 7

Be sure to stop over at Our Humble Webb to see the rest of Nicole’s goodies and don’t forget to tell her I sent you! 🙂

Cornhusker Dip
A quick, easy, addictive dip that your whole family will love!
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Ingredients
  1. 1-10 ounce can Mexi-Corn, drained
  2. 1-10 ounce can White Corn, drained
  3. 1 jalapeno, diced (optional)
  4. 1/2 cup white onion, diced
  5. 1/2 cup green pepper, diced
  6. 1/2 cup red pepper, diced
  7. 1 cup mayonnaise
  8. 1 cup chili-flavored cheese (taco or cheddar will work also)
  9. 1 packet taco or chili seasoning
Instructions
  1. Combine all ingredients in a medium bowl, mixing well
  2. Refrigerate at least two hours to allow the flavors to be absorbed
  3. Serve with Chili Cheese Flavored Fritos.
Adapted from Our Humble Webb
Adapted from Our Humble Webb
From Gate to Plate http://fromgatetoplate.com/
Favorite Family Recipes
 

I want to thank Doree (Top Notch Mom) and Susan (The Foodette) for hosting this recipe swap! I’ve had a lot of fun participating and can’t wait until the next one!

This recipe is participating in these linky parties:

Sweet & Savoury Sunday (37)**Inspiration Monday**Marvelous Mondays (73)**Mix It Up Monday**

Bloody Mary Shrimp Skewers -- From Gate to Plate

Bloody Mary Shrimp and a World Record

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Who can say they’ve been part of a WORLD record?!

I proudly can say I have!! Talk about exciting!

Do you follow football? Who’s your favorite NFL team? If you’re a fan, well you already know what I’m talking about.

This weekend the Raiders came to Arrowhead Stadium with the Chiefs holding a 5-0 record for the first time in… well a few years. The Chiefs had previously held the record for the Loudest NFL Stadium until a few weeks ago when the Seahawks broke that record with 136.6 decimals! Loud right? Well, lets just say the Chiefs were LOUD & PROUD this past Sunday as we broke the 136.6 record by reaching 137.5 decimals (confirmed). This awards the 12th man at Arrowhead Stadium the loudest sports venue in the world. How amazing is that?! We were just .5 decimals away from being as loud as a 747 jet engine. Whew… that’s loud!! Bring your earplugs!

Before the game started, the Chiefs had the largest flyover at a game with 49 jets! The jets blew pink smoke to honor breast cancer. It was sooooo cool!!

49 Jet Flyover

 

49 Jet Flyover 2

So how did the early morning start off? With a wonderful tailgate party of course. The weather was perfect and so are my friends!!

 The ladies!

I kind of went overboard on the whole preparing food thing. I mean there was only 9 of us… But what can I say. I was bored Friday and Saturday so cooking/baking is what I do. I seriously made four different sweets, three meats, two dips, and one big ol’ jug of some yummy adult punch. {I did not plan the 4-3-2-1 thing at all either!} And not to mention that my other ladies also brought food. We went kinda crazy and needless to say, the gym has been a must the last few days!

We started out the morning with these Bloody Mary Shrimp Skewers. I just had a craving for shrimp and Bloody Mary’s so why not mix the two? Do you love the drink? Well then you should probably try these as well! You can also make chicken wings out of this recipe that would be just as good.

I used raw shrimp, gave them a good rinse and let them soak up the spices for a good half-hour before placing them on the skewers. These are really quiet easy and require very little prep and attention. When you’re tailgating isn’t that what you want? I mean I’m more in tuned to enjoying a good drink or five with my friends.

The shrimp held a little spice, but nothing that cutting back on the cayenne wouldn’t solve.

Bloody Mary Shrimp Skewers

After a few minutes on each side, remove the skewers and place them in serving dish {like aluminum disposable one for the oven}. Pour over the Bloody Mary Sauce and return to the grill to heat up and for the shrimp to soak up a little of the sauce. So delicious!

Bloody Mary Shrimp

Whether you’re using shrimp or decide you want to use chicken, you don’t even have to grill them. You can toss them into a saucepan to cook and then soak in the sauce as well. Either way will work.

You can even serve this dish up with an ice cold Vodka shot. Yummy!!

This appetizer was such a hit with everyone! I hope you enjoy it as much as we all did.

Ohh… so I forgot to mention… The Chiefs not only broke a Guinness World Record, but they’re now 6-0!

Go Chiefs Go!

137.5 decimals Loudest Stadium in the World

Bloody Mary Shrimp
Serves 8
Bringing shrimp and Bloody Mary's together in one great appetizer
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 2 pounds raw shrimp, deveined, rinsed
Bloody Mary Rub
  1. 1 1/2 tablespoons celery salt
  2. 1 tablespoon chili powder
  3. 1 teaspoon black pepper
  4. 1 teaspoon granulated onion
  5. 1 teaspoon granulated garlic
  6. 1/4-1/2 teaspoon cayenne (depending on your heat tolerance)
  7. 1 teaspoon brown sugar
Bloody Mary Sauce
  1. 1 1/2 cups V-8 Juice
  2. 3 tablespoons Worcestershire sauce
  3. 3 tablespoons Tabasco Sauce
  4. 1 tablespoon lemon juice
  5. 1 teaspoon salt
Instructions
  1. In a medium bowl, mix together the rub ingredients. Toss the shrimp in the rub, coating evenly. Marinate at least 30 minutes (can marinate overnight).
  2. Meanwhile, mix the sauce ingredients together and set aside.
  3. Place the shrimp onto water soaked skewers.
  4. Prepare the grill for cooking over direct medium heat. Grill the shrimp until cooked, roughly 5 minutes depending on what size shrimp you use.
  5. Transfer the shrimp to a heating dish (such as an aluminum disposable). Pour sauce over the shrimp, cover with aluminum foil and return to the grill for roughly 5 minutes or until sauce is heated.
  6. Remove from heat, serve with a shot of ice-cold vodka.
From Gate to Plate http://fromgatetoplate.com/

**This recipe is participating in these link parties**

Kabobs

Kabob Marinade

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Given it’s football season… a lot of my dishes are going to revolve around football and tailgating. Trying recipes out for the big game is one thing I love to do.

One of the easiest dishes for me to make for a good tailgate is kabobs. There’s so many different things you can do with them… from the type of meat, vegetables and marinade you put on them. Usually I stick with the cheap ol’ chicken for my kabobs, but for this past tailgate I went with smoked sausages, mushrooms, onion, green pepper, baby potatoes, and cherry tomatoes. I was going to put small chunks of sweet corn on them, but the corn was being difficult and the skewers weren’t very long.. I love my meat…. and mushrooms!

The marinade is really very simple and boy is it delicious! You probably already have all the ingredients in your pantry.

Instead of the Smoked Sausage Kabobs like I made… this marinade would be *PERFECT* for a good Steak Kabob as well.

Since my smoked sausage did not need marinated, I left them out, but I placed everything else in a big bowl and tossed it a few times. I actually let mine set for two days… All the vegetables were full of flavor and the mushrooms…. mmmmmmm I can still taste them in my mouth! They were so good.

You do not need to let yours set for that long, 30 minutes will do. Just keep in mind the longer you let them set the more flavor they will soak up!

For some reason I was spacing out when I was making these and I didn’t get any pictures. I think I am going to have to blame SnapChat for that!

Kabobs Marinade

Kabob Marinade
Serves 6
A succulent marinade that can be used on steak, chicken, turkey, and vegetables.
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Prep Time
45 min
Cook Time
15 min
Total Time
1 min
Prep Time
45 min
Cook Time
15 min
Total Time
1 min
Ingredients
  1. 2 pounds Sirloin Steak, or meat of your choice, cut into 1" cubes
  2. 1 red bell pepper, 1" cubes
  3. 2 green bell pepper, 1" cubes
  4. 1 large red onion, 1" cubes
  5. 1 pound small mushrooms
  6. 1-2 cups cherry tomatoes
  7. 2 tablespoons minced garlic
  8. 1 tablespoon seasoning salt
  9. 1 tablespoon black pepper
  10. 3 tablespoons Worcestershire Sauce
  11. 1/4 cup lemon juice
  12. 1/4 cup soy sauce
  13. 1/2 cup olive oil
  14. Metal or wooden Skewers (Mine made roughly 40-50)
Instructions
  1. In a large bowl combine the seasonings, Worcestershire sauce, lemon juice, soy sauce, and olive oil
  2. Place the steak (or your other choice of meat), peppers, onions, and mushrooms into the marinade tossing to coat and let set for at least 30 minutes
  3. Skewer the steak and peppers alternating with the onion, tomatoes, and mushrooms until all the steak has been skewered
  4. On a hot grill, place the skewers down and cook (5ish minutes per skewer--they don't take that long), turning occasionally until there's a nice char on the outside
  5. Remove
Notes
  1. **You can use whatever meat and vegetables you would like for this marinade**
  2. **The longer you allow the meat and vegetables to set in the marinade the more flavor they will soak up**
From Gate to Plate http://fromgatetoplate.com/

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