Smoked Tuna Dip

I absolutely love tuna dip at the beach and nobody does it better than Destin's Harbor Docks.  (In my opinion!)  Anyway, I have been looking for a way to make this dip at home without the freshly smoked yellowfin tuna.  The original recipe I tried called for canned tuna with liquid smoke added.  It was AWFUL!  Then I found another recipe that informed me that there were tuna pouches with already smoked tuna inside.  This had to be better than liquid smoke.  I gave it a try yesterday for lunch because my mom is in town and it certainly isn't Harbor Docks but it will do here at home.

Smoked Tuna Dip

2 pouches smoked tuna, drained if necessary
3/4 c. mayo
1 Tbsp. prepared horseradish
1/3 c. chopped green onions
1/8 tsp. ground pepper

Process all ingredients in food processor until smooth.

Honey Oatmeal Bread

I was on Tasty Kitchen and looking at the most popular recipes on that site.  I noticed this bread and it looked delicious so I clicked on it and what do you know?  It is the recipe of a high school friend.  Click on over and make this bread if you are looking for a good homemade recipe.

Honey Oatmeal Bread

I served this with the Creamy Chicken Divan Soup.

Peanut Butter Haystacks

These cookies are my most favorite cookie in the world.  They are the easiest no bake cookie to make ever!  I have never shared them because I thought one day I would make millions off of them and need to keep the recipe secret (for real!), but I have decided that probably won't happen and even if it did there would be no need to keep it secret.  HA!  This is my Grandmother's recipe and anytime I take them anywhere, everyone always goes bonkers over them.  Our church collected snack foods to give to emergency workers as a thank you for what they do.  I decided I wanted to make them something special.  But then I got to thinking, I wonder if they eat homemade food from strangers?  Oh well, it was the thought that counts.

And if you make millions off of my cookie one day, remember this lady!!  :)

Peanut Butter Haystacks

1/2 c. light corn syrup

1/2 c. sugar

1 c. peanut butter

2 c. cocoa krispies

In a saucepan, heat syrup and sugar until bubbling.  Remove pan from heat and carefully stir in peanut butter until well combined.  Stir in cocoa krispies.  Drop by teaspoon onto wax paper and allow to cool.

Creamy Chicken Divan Soup

I have decided that Friday will be soup day at our house through the cold weather season.  It works out because it is great to eat for lunch after church.  Just a quick reheat and lunch is served.  This is soup number two and, in case you can't tell from last week and this week, I am all about soup recipes that are originally entrees right now.  This is really good.  It is pretty much a glorified broccoli soup with meat.  The Dish Washer thinks that it isn't an official meal if there is no meat involved.  Don't tell him I have a tomato soup recipe that my eye is on.  This soup whipped up in no time, especially with the help of a $4 rotisserie chicken from the grocery store.  Those things make life so easy!!  (And you can't beat the price for pre-cooked)

**UPDATED:  The original recipe called for 2 c. shredded cheddar cheese which I left out when I made my original batch of soup.  When I reheated a bowl later, I added some cheddar cheese to it and it made it so much more delicious!  Definitely add the cheddar cheese.

Creamy Chicken Divan Soup

2 Tbsp. butter
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp. dried crushed red pepper
6 c. chicken broth (48 oz. can)
2 (12 oz.) packages fresh broccoli, cut into florets (about 12 cups)
1 (8 oz.) pkg. cream cheese
4 c. chopped cooked chicken
2 c. shredded cheddar cheese
salt and pepper to taste

Melt butter in Dutch oven.  Saute onion until tender.  Add garlic and red pepper and cook 2 more minutes.  Add broccoli florets and chicken broth.  Cover and bring to a boil.  Reduce heat and simmer 10 to 15 minutes or until tender.  Stir in cream cheese until melted.

Process mixture with handheld blender until smooth.  (Or use food processor in batches with cooled liquid to process.)  Once processed, add chicken.  Season with salt and pepper and serve immediately.

Dijon Grilled Chicken Marinade

Our favorite marinade is a Garlic Dijon marinade that we put on pork and I saw this one that is used on chicken.  It was delicious and just a little different from the other marinade.  I didn't take a picture of it, because let's be honest, all grilled chicken looks the same to me.  This is perfectly delicious for tailgating!

Dijon Grilled Chicken Marinade
good for 1-1/2 to 2 lbs. chicken meat

4 tsp. minced garlic
1 tsp. dried parsley
1/3 c. dijon mustard
1/4 c. balsamic vinegar
1 Tbsp. sugar
1/4 c. olive oil
1-1/2 tsp. dried rosemary
salt and pepper to taste

Marinade chicken overnight (or at least 1 hour) and grill until meat is cooked through.

Tarragon Chicken Salad with Cranberries

I wanted to change up my go to chicken salad recipe for the fall and came across a similar recipe calling for tarragon after watching Barefoot Contessa show me that tarragon in chicken salad can be a secret ingredient.  This one sounded delicious and I changed it up just a smidge for our tastes.  It also calls for pecans, which I thought would be great in it, but The Dish Washer would have complained all day.  So, I opted to leave them out.

Tarragon Chicken Salad with Cranberries

2 whole chicken breasts, bone in and skin on
2 stalks celery, finely chopped
1 shallot, chopped
1 tsp. dried tarragon
1 c. dried cranberries, chopped chunky
1 c. toasted pecan halves, chopped
3/4 c. mayo
1 tsp. apple cider vinegar
salt and pepper to taste

Place chicken on roasting pan and drizzle with olive oil.  Season with salt and pepper and roast at 425 for 45 minutes or until cooked through.  Allow to cool completely.  Once cool, remove skin and shred or chop chicken, whichever you prefer.

In a small bowl, whisk mayo, apple cider vinegar and salt and pepper.  Set aside.  In a larger bowl, combine, chicken, celery, shallot, tarragon, cranberries and pecans.  Pour dressing over and mix well.

Black Eyed Pea Dip

Quickly, how about some gameday food?  There are several variations of this recipe.  Some call for Italian dressing and some are even called Texas Caviar or Alabama Caviar...you get the idea.  This is the version I like.  It makes plenty for a large crowd.  Perfect to take to a tailgate.

Black Eyed Pea Dip

2 cans black eyed peas without pork, drained
1 can niblet corn, drained
1 (16 oz.) jar of mild-medium chunky salsa
1 tomato, cut up
1 onion, cut up
1 tsp. garlic salt
1-1/2 tsp. creole seasoning

Mix all together and chill in fridge.  Serve with scoop tortilla chips.

ROOOOOOOOOLLLLLLLL TIDE, ROLL!!!!

MeeMaw's Crusty Cornbread

My MeeMaw makes the best cornbread.  I made it yesterday to serve with our soup.  Even though it is the same recipe, her's always tastes so much better than mine.  Maybe it is her cast iron skillet and it's 50 years as opposed to mine with 5.  She always made this recipe go into 2 skillets (2/3 batter in one, 1/3 batter in the other) so her's is always thinner than mine.  Thin and crunchy is perfect.  I only have one skillet, so that is why mine is much thicker.  The crust was still crunchy though, so it was good enough.

MeeMaw's Crusty Cornbread

1 c. self-rising cornmeal
1 c. self-rising flour
1 c. buttermilk
1 egg
2 Tbsp. water (more if needed to thin batter)
1/4 c. vegetable oil

Pour oil into skillet.  Place in oven and preheat oven to 450. Meanwhile, mix cornmeal, flour, milk and egg.  Whisk until well combine.  Thin with a little water if needed.  Once preheated, carefully remove skillet and sprinkle in some extra cornmeal.  (The hot oil and extra cornmeal help make it crusty.)  Pour in cornmeal batter.  Bake for 20-25 minutes until crispy, golden.

Stuffed Cabbage Soup

I can't help myself.  The first signs of fall and all I want to do is make soup!  I have had this one marked in my list all summer and today was the day.  I really enjoy stuffed cabbage but have never attempted to make it at home, so I thought this would be the perfect lazy alternative.  It was all the flavors of traditional stuff cabbage.  The only difference was that really thick tomato sauce taste that is always so good on top of the stuffed cabbage.  It worked out great because we had a surprise visit from my in laws on their way back home and it makes a HUGE pot of soup.  In fact, I am sure I will still have plenty for the freezer.

Stuffed Cabbage Soup

olive oil
1 onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 lb. ground beef
1 lb. ground pork
1/2 c. rice
4 c. beef broth
2 cans petite diced tomatoes
1/2 can water
2 Tbsp. tomato paste
1 small head of cabbage, shredded
2 bay leaves
salt and pepper to taste

Bring 1 cup of water to a boil.  Once boiling, pour over 1/2 c. rice and allow to soak for 10 minutes.  In a very large pot (no smaller than 5 quarts), saute onion and celery in olive oil.  Once tender, add garlic until fragrant.  Drain rice.  Add beef, pork and rice to pot and cook until browned.  Drain.  Add beef broth, tomatoes, can of water, tomato paste, cabbage, bay leaves and salt and pepper.  Bring to a boil.  Reduce heat, cover and simmer for 1 hour or until rice and cabbage is tender.  (I let mine go 2 hours and then sit on warm all day.)

Creamy Italian Chicken

Well, I have certainly posted plenty of recipes this week.  This is my last one, another crockpot recipe and yet another recipe floating all over Pinterest.  This was delicious and super easy to make.  I don't have anything new I am planning to make for the holiday weekend.  In fact, it is supposed to rain Sunday/most of the week from the storm.  Thankfully, we should have a dry home game tomorrow.  I am so excited about football season and super excited to be able to make it to a few more games this season than I did last year with a Tiny Baby Bun!  Roll Tide!!

Creamy Italian Chicken

4 boneless, skinless chicken breasts (mine were huge so I only used 3)
1 packet of zesty Italian dressing mix
1 can cream of chicken soup*
1 (8 oz.) pkg. cream cheese

In bottom of crockpot, place chicken breasts.  Cover with seasoning packet.  In a separate bowl, combine cream cheese and chicken soup.  Heat in microwave until cheese is melted and well blended with soup.  Pour over chicken.  Cover crock pot and cook on low for 5-6 hours.  Can go longer if you are away from the house.  Shred chicken into sauce and serve over rice or pasta.

*Some recipes I have seen say to use anywhere from 1-2 cans of cream of chicken soup, but I will tell you  that I think that would be way too soupy.  One can was definitely plenty.

--
And speaking of chicken, have you reserved your FREE Chick-fil-A breakfast yet?  The Dish Washer and I both have reservations.  Too bad you have to be 13 for a reservation or else The Bun would have one too.  I guess they have to make their money somehow.  They are my most favorite fast food restaurant.  Check to see if your restaurant still has available reservations here:  chick-fil-aforbreakfast.com 

Brown Sugar and Balsamic Slow Cooked Pork

This weekend was Pioneer Woman's first television episode.  Did you watch?  We were out of town so watched it on Tivo the following day.  Jason told me not to watch it without him because he wanted to see their ranch life.  Anything with cattle, he loves, and you better not fast forward through any of those parts.  I liked the show.  It's not like anything else on Food Network the way they produce it.  I think you either like it or hate it.  It does drive me crazy how she says balsamic (bal-SAM-ic)!!  Anybody else?  Anyway this is a recipe I first spied on Pinterest and the bal-SAM-ic made me think of her!  :)  I thought this was delicious.  I was worried that the glaze was going to be way too sweet for me, but the pork balanced that out nicely.

Brown Sugar and Balsamic Slow Cooked Pork

1 (2-pound) boneless pork loin
1 tsp. ground dried sage
1/2 tsp. salt
1/4 tsp. pepper
1 clove crushed garlic
1/2 c. water
1/2 c. brown sugar
1 Tbsp. cornstarch
1/4 c. balsamic vinegar
1/2 c. water
2 Tbsp. soy sauce


Mix together sage, salt, pepper, and garlic.  Rub the mixture over the pork. Add it to the slow cooker and pour 1/2 cup water in the bottom of the slow cooker. Cook on low for 6 to 8 hours.  


One hour before the pork is cooked, put the brown sugar, cornstarch, balsamic, water, and soy sauce in a sauce pan. Bring the mixture to a bubble over medium heat. It will get thick.  Pour half of the glaze over the pork. Reserve the rest to serve alongside.  Cook the pork for another hour.  Serve with the remaining glaze.