Tailgating

G.H. Cretors Popped Corn: Addictively Delicious, and No Gluten!

Kettle Corn and Chicago Mix Review

by Joi

G.H. Cretors Popped CornG.H. Cretors Popped Corn: Absolutely Amazing

The wonderful people at G.H. Cretors Popped Corn sent me bags of what can only be described as Popped Corn Heaven.  Although they, in the process, created a couple of brand new addictions in my family, I am forever indebted to them for their kindness, generosity, and stoopidly delicious popped corn.

I guess you can tell that this G.H. Cretors Popped Corn review is going to be a ridiculously positive one.

G.H. Cretors Kettle CornI’m a bit of a Kettle Corn addict, to begin with, so the first bag I tore into was the G.H. Cretors Kettle Corn.  If you aren’t familiar with Kettle Corn, let me lay it on the line for you: Kettle Corn is what all popcorn would be if it had a choice.  Kettle Corn is so additively delicious that you’ll find yourself going at it with both hands. G.H. Cretors has the best Kettle Corn I’ve ever tasted – and, believe me, I’ve been around the Kettle Corn block a million times. Okay, a billion times, but who’s counting?  At times, while deliriously throwing in G.H. Cretors Kettle Corn in, I forget to breath – let alone chew.

I keep reminding myself, “Pace yourself. No one’s taking it away from you.”

At one point, my husband (a new Kettle Corn addict – unaccustomed to its power) handed me the bag and told me, “Put it away before I kill myself.”   Oh I put it away all right.

From G.H. Cretors:

Today we make our Kettle Corn just like Great Grandpa did – with four simple, natural ingredients: popcorn, sunflower oil, cane sugar, and sea salt. That’s all it takes to bring you the perfect combination of sweet and salty – the tastiest fluffiest popcorn – with a little surprise in every kernel. From our kitchen to yours, enjoy!

All Natural…Naturally!

  • No artificial flavors or colors
  • No gluten ingredients
  • We use natural sweeteners
  • We use locally grown Non-GMO popcorn
  • Just four simple ingredients

G.H. Cretors Chicago Mix: Popped Cheddar and Caramel CornG.H. Cretors Chicago Mix

Equally delicious is G.H. Cretors Chicago Mix Popped Corn. Hold onto your seat for this one.  This is a delicious mixture of Cheddar Cheese popped corn and Caramel popped corn. My youngest daughter Stephany loves this particular variety so much I seldom see her without a bag in hand.  I can’t blame her, whatsoever, because this mix is out of this world.

Although I’m obsessed with cheese popped corn, oddly enough I’ve never been much of a caramel popped corn fan. For some reason it’s just too sticky for my taste.  I realize that some people live for that sticky caramel texture, but I’m not into it.  I was THRILLED that G.H. Cretors caramel popped corn doesn’t have that traditional stickiness. Somehow it keeps all the caramel flavor without making your teeth feel sticky and weird.

I love it for that.

From the Website:

Today we make our Caramel Corn just like Great Grandpa did- in old-fashioned copper kettles, one batch at a time. Then we mix it up the Chicago way, with our rich, creamy, Aged Cheddar Cheese Corn to create the perfect combination of Sweet and Salty. You don’t even have to come to Chicago to try this special treat. From our kitchen to yours, enjoy!

All Natural…Naturally!

  • We use Brown Rice Syrup
  • No artificial flavors or colors
  • No gluten ingredients
  • Made with fresh creamery butter
  • We use natural sweeteners
  • We use locally grown Non-GMO popcorn

 G.H. Cretors has the following varieties of Popped Corn:

  • Kettle Corn
  • Chicago Mix (Cheddar and Caramel)
  • Cheddar
  • Caramel
  • Caramel Nut Crunch

Each of these varieties should come with warning labels – these people know their popped corn like no one else.

G. H. Cretors Popped Corn is available on Amazon:

In addition to Amazon, G.H. Cretors is available in many stores across the U.S.  We don’t have any such stores in my area, so Amazon will be my source of deliciousness. Click HERE for the store locator.

G.H. Cretors Chicago Mix Popped Corn

G.H. Cretors Chicago Mix: Cheddar Cheese Popped Corn and Caramel Popped Corn: Unbelievably delicious!

 

Pull Apart Football Cupcakes

Just In TIme for your Superbowl Party

by Joi

Did your team make it all the way to the Superbowl? Mine (Broncos) didn’t, but there’s always next year, right?!

In the cooking tutorial video above, you’ll see how you can easily make a Superbowl Dessert everyone will rave about – whether their team’s playing or not.

If you’ll notice, I did indeed mark this post as a “Holiday” recipe. You see, with the football fanatics in our family, any day NFL is on tv, it’s a holiday. Same with baseball and college basketball. We pretty much have holidays every day in this house. :)

Caramel Corn Recipe

Starring Pecans from Oh Nuts!

by Joi

Southern Living 1988 Annual Recipes Cookbook

As I said in a recent post, I’ve fallen head over heels in love with Oh Nuts.  Their delicious pecans are the star in the recipe below.  Caramel Corn is outstanding for snacking on during ball games or as you run in and out of the house finishing up your Christmas shopping!

This recipe is from a favorite old cookbook in my collection, Southern Living 1988 Annual Recipes (Southern Living Annual Recipes). Try it, you’ll absolutely love it and your family will sing your praises through their sticky teeth.

Caramel Corn

Vegetable Cooking Spray
6 Quarts popped corn
1-1/2 cups pecan halves
1-1/2 cups firmly packed brown sugar
3/4 cup butter or margarine
3/4 cup light corn syrup
1-1/2 cups raw peanuts
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Coat 2 large roasting pans with cooking spray. Combine popcorn and pecans in pans; set aside.

Combine sugar, butter, corn syrup, and peanuts in a large saucepan; bring to a boil, and boil 5 minutes. Remove from heat; stir in soda and vanilla.

Pour mixture evenly over popcorn mixture. Stir with a lightly greased long-handled spoon until popcorn is well coated. Bake at 250 degrees for 1 hour, stirring every 20 minutes. Remove from oven, and immediately pour onto waxed paper, breaking it apart as it cools. Store in airtight containers.

Yield: 6-1/2 Quarts

*** Be sure to check out Oh Nuts! for nuts, seeds, dried fruit, and gift sets. Keep them in mind year-round as well (Valentine’s Day, Easter, birthdays, Mother’s Day, Father’s Day, Christmas, Hanukkah, Halloween, Thanksgiving…)  Buy nuts in bulk for the best bargain.

Tailgating Recipes for the Win!

Taste of Home's August & September Issue is Packed

by Joi

Taste of Home Tailgating Issue

Two of my favorite things in the world: Denver Broncos Football and Taste of Home Magazine.

As a college football and basketball fanatic, I’m always excited to see the calendar inch toward fall.  As an NFL fanatic, I’m especially excited this year – you never know how much you love something until you think you’re going to lose it.  I mean my Denver Broncos may have had a few (few?) disappointing years but where would I be without them?!

All fall sports fans know the rules:

  • you’re team is always NUMBER 1, even when they’re nowhere close
  • to not wear your team’s colors is a total violation
  • each game day is a holiday
  •  you have to, have to, have to provide outrageously delicious food… come on, who doesn’t have great food on holidays?!

Usually, each August I begin scoring the world for great tailgating and game day recipes.  I look high, I look low, I search the far corners of the world. Exhausting.

This year, one of my favorite magazines of all time, Taste of Home, is saving me the wear, tear, and mileage. They’ve compiled an outstanding issue filled with recipes that’ll make your game day and tailgate parties the talk of the entire state.  They were cool enough to mail me a copy of this wonderful issue so I could see for myself how great it was before recommending it to my readers.  They ended up being even cooler than I expected because they sent along a bonus magazine that I’ll tell you about in an upcoming post.

Here’s what you can expect in the August/September Issue of Taste of Home:

Fantastic in 5 – Contest Winners (p.63)
For its annual Shortcuts issue, Taste of Home challenged its massive network of home cooks to submit their best recipes featuring just five ingredients. The resulting recipe guide offers cost-conscious and speedy dishes that are test-kitchen-certified to be as delicious as they are streamlined. With imaginative recipes like Caramelized Fennel Tarts, Orange-Pecan Salmon and White Chocolate Brie Cups, readers can bypass the grocery cart, fill only a small shopping basket and have a dinner on the table in no time.

Chop, Chop! (p.41)
The Taste of Home Test Kitchen put food processors to the test to determine which of these time-saving appliances came out on top. Check out this guide to see which processors we fell in love with. We also give you insider tips for getting the most out of your appliance and some processor-friendly recipes such as Over-the-Top Cherry Jam and Thin Crust Pizza Dough.

Paradise Is Paved – Tailgating Secrets Revealed (p.20)
It’s no secret that tailgaters take their food very seriously. But the secrets revealed in this feature story are tried and tested tailgate tips from some undisputed tailgating professionals across the country like Joe Cahn, the official “Commissioner of Tailgating,” who has been on the road for 15 years perfecting his craft. A tailgate menu guide with recipes like Fired-Up Polenta Shrimp Rounds, Steak Teriyaki Quesadillas, Mini Pear Crisps and Baja Chicken & Slaw Sliders will have you second-guessing the typical tailgate fare of hot dogs and chips.

RoadFood: Everything and The Kitchen Sink (p.77)
Taste of Home’s “RoadFood” columnists, Jane and Michael Stern, traversed the country in search of delicious “kitchen sink” creations celebrated by America’s cooks and restaurants. Taste of Home readers provided their own recipes for hearty, rustic and boldly flavorful one-pot dishes like Southwest Frito Pie and Fresh and Spicy Cioppino.

Across the Table from Jamie Oliver (p.86)
Join third-generation chef and Food Revolution leader Jamie Oliver as he sits “Across the Table” to answer questions about his must-have kitchen gadget (his speed peeler), his favorite meat dish (a pork shoulder roast), his sweet tooth solution (organic dark chocolate), his advice on healthy eating and getting kids started in the kitchen and more.

PLUS: There’s always room for more
Sip, Splash, Nosh – Don’t miss the fabulous summer drink and snack recommendations (p.29), perfect for making the most of the remaining days by the poolside.
Sunday Dinner – Take a cue from Italian traditions and invite extended family members to Sunday night dinner (p.32). With amazing recipes like Roasted Pepper Salad with Balsamic Vinaigrette, Family-Favorite Pasta Sauce, Three-Cheese Garlic Bread and Marvelous Cannoli Cake, you won’t have to do much convincing to bring a crowd together.
Homegrown Chefs – Hear the extraordinary stories of young chefs who got started in the kitchen early and haven’t looked back (p.46). Kids like Tom Reynolds set aside video games and started cooking and baking, much to the surprise and delight of their parents. Check out Tom’s recipe for incredible Spanish Beef Hash.

Even if you aren’t into football, college basketball, game days, or tailgating (I’ve heard of people like that), you’ll FLIP over the great recipes in the August/September issue of Taste of Home. For example, there’s a recipe for Four-Cheese Baked Ziti that I can’t wait to try.  They have it paired with a great looking salad with Buttermilk Dressing.

Here’s their recipe for Buttermilk Salad Dressing:

Combine 3/4 cup buttermilk, 2 cups 2 percent cottage cheese, and 1 envelope ranch salad dressing mix in a blender; cover and process until smooth. Refrigerate until serving. Yield: 2 3/4 cups.

Other recipes that made it to my MAKE THIS MONTH list are:

  • Rice Stuffed Pork Chops
  • Buttery-Onion Corn on the Cob
  • Loaded Flank Steak
  • Baja Chicken & Slaw Sliders (you should see these!!!)
  • Steak Teriyaki Quesadillas
  • Sweet & Tangy Pulled Pork
  • Crispy Buffalo Chicken Roll-Ups
  • Mini Pear Crisps
  • Grilled Veggie Tortillas

The rest of the recipes? They’ll just have to wait until next month. Maybe.

There’s also a cool section on making and taking deli-quality sandwiches and wraps in your lunch box. These honestly look more delicious than any deli or fast food sandwiches could ever hope to look. The Hummus & Veggie Wrap Up has my name all over it and the Bistro Beef Sandwich would make my husband weak in the knees.

Taste of Home Issues are more than just excellent recipes, though -which is one of the reasons I’ve always loved the magazine so much.  They’re about community – a community of like-minded individuals who are determined to keep the joy of cooking alive and well.  They’re also about family – very, very much about family!  You’ll always find outstanding recipes and tips for bringing your family together, while creating memories that each person will hang onto forever.

You’ll frequently find health and nutrition news as well as product reviews, contests, and just general fun.

In this particular issue, for example, their “Health Briefs” include the newest findings on Soy, and a quick & simple five step (“High Five”) plan to prevent childhood obesity and keep your kids healthy and fit.

Grab the August/September issue of Taste of Home today!

UK Wildcat Fans! Platters for Game Day

It's Good to Be a University of Kentucky Fan

by Joi

UK - Polka Dot Platter

UK – Polka Dot Platter

Fellow University of Kentucky Wildcat fans, here are a few platters we need in the worst possible way.  After all, game day get-togethers will be here before you know it.   I would say I’m getting excited, but as someone who eats, sleeps, and breathes UK blue, I stay excited year round.  Can you imagine if Brandon Knight were returning – as opposed to apparently not having a job to go to in the NBA?! LOCKOUT!

UK Football Platter

UK Football Platter

Click through the links and images for more information. I love these!

 

 

Fellow Olive Lovers, Prepare to Swoon

Italian Olive Burgers Recipe

by Joi

Italian Olive Burgers with Lindsay Olives

For as long as I can remember, I’ve been obsessed with olives.  When my parents and I went out for pizza, they always ordered two pizzas – one for me and one for them.  Why?  All I wanted on my pizza was green olives.  I figured that since I was an only child, I had a reputation to uphold.

And I did so!

Even today, I can’t get enough of olives.  My husband and oldest daughter aren’t fans, though, so I don’t order many pizzas with just olives on them anymore.  My youngest daughters and I, however, would devour 10 pizzas inside of ten minutes if they wore olives and nothing else.

Below is a recipe I can’t wait to try.  It looks, and sounds, simply delicious!  It might even win over the two who shall not be named to our side.

Italian Olive Burgers with Basil & Sun Dried Tomato Relish

Cook Time: 10 minutes
Servings: 4
1 cup Lindsay® Recloseables Italian Seasoned Olives, coarsely chopped, divided
1 pound lean ground beef or turkey
1/4 cup fresh breadcrumbs
1/2 teaspoon freshly ground black pepper
2 tablespoons well drained finely chopped sun dried tomatoes
2 tablespoons chopped fresh basil
1/2 cup shredded part skim mozzarella cheese
4 whole wheat or multi-grain hamburger rolls, split, grilled or toasted if desired
4 romaine or Boston lettuce leaves

Heat oiled grill to medium-high heat. Combine 1/2 cup of the olives (use olives without chopping so you can really see them), meat, breadcrumbs and pepper; mix well. Shape to form four 1/2-inch thick patties. Grill on covered grill or in a ridged grill pan over medium heat 5 minutes per side or until no longer pink in center.
Meanwhile, combine remaining olives, sun dried tomatoes and basil; mix well. Stir in cheese. Serve burgers in rolls topped with the relish and lettuce.

Nutrients Per Serving:
Calories: 356 Calories from fat: 133 Total fat: 15g Monounsaturated fat: 6g Cholesterol: 68mg Sodium: 548mg Total Carbohydrates: 27g

This recipe is used with courtesy of Lindsay Olives (YUM!).  Lindsay Olives has created some great recipes, such as this one (and one that’ll I’ll post tomorrow) that are easy to follow, easy to make and provide nutritious necessities while still packing in the unique flavor and texture only olives can provide. While olives are often overlooked in the kitchen, they are allergen-free and contain only 25 calories per serving with zero saturated fat.

I’m craving olives so badly now I’m about to eat the picture at the top.  It has been warned.

Fava Bean and Sausage Dip

Delicious Dip for Any Occasion

by Joi

Sausage Dip Recipe

The recipe below would be ideal for Memorial Day, tailgating, or just kicking back and watching a little television. Anytime’s the right time for a recipe that calls for hot Itallian sausage and Castello-Rosenborg® Crumbled Blue cheese!

Fava Bean and Sausage Dip Recipe

3 cups fava beans, fresh or frozen
3 garlic cloves
1/2 teaspoon kosher salt
8 oz. fresh hot Italian sausage, casings removed
3 tablespoons tahini paste
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons freshly grated lemon zest
1/4 cup chopped parsley
1/2 cup Castello-Rosenborg® Crumbled Blue cheese
Flatbread crisps, cracker or pita breads

Directions:

  1. Bring fava beans, garlic, and salt to a boil. Reduce heat and simmer until beans are tender, about 3 minutes. Drain and set aside.
  2. Crumble sausage and cook in a skillet over medium heat for three minutes. Drain fat, return to heat, and continue cooking until sausage is completely cooked. Set aside.
  3. In a food processor, combine tahini, olive oil, lemon juice, and lemon zest. Add fava beans and parsley; pulse to a coarse mixture.
  4. Transfer mixture to a platter and top with sausage and crumbled blue cheese. Serve with crisps, crackers or pita.

Blue Cheese Burgers

Kicking Up a Memorial Day Favorite

by Joi

Castello Blue Cheese BurgerA Memorial day barbecue without burgers??? No way.

If you want to shake things up this year, you might want to try the following recipe for Blue Cheese Burgers from Castello Blue Cheese, the leading Blue Cheese in America.  My husband will surely be this burger’s biggest fan. The man loves blue cheese almost as much as I love coffee and chocolate.

Almost.

When you grill hamburgers this Memorial Day (and any other day, for that matter!), remember to lightly toast your buns. Whether it’s burgers, BBQ pork sandwiches, or grilled chicken sandwiches – toasty buns make each bite extra special.  It’s one of those things that you really don’t appreciate until you try it.  Trust me, it’s worth the tiny bit of extra effort.

Also, when it comes to toppings, in addition to offerings of pickles, onion slices, fresh tomatoes, lettuce, mustard, ketchup, and mayonnaise, add the following into the mix for more jazz and pizazz:  Sliced avocado, bacon, Castello blue cheese, horseradish, A1, Heinz 57, Chili Sauce, sauteed mushrooms, and spinach.  You could also have shredded lettuce, tomato, and shredded cheese on a platter with a serving of picante or mild sauce for “Taco Burgers” (a personal favorite).

Also, remember to offer Boca Burgers or Morningstar Farms burgers as alternatives to mean.  The meat-eaters in my family have come to love these burgers as much as our resident vegetarian does!

The Blue Cheese Burgers, below, will kick up ANY cookout – whether it’s Memorial Day or not.  They’d be excellent for tailgating, too!

 

Castello Blue Cheese Burgers Recipe

1 lb. ground beef round
4 scallions, finely chopped
1 teaspoon salt
Black pepper to taste
Handful fresh sage, finely chopped
6 oz. Castello-Rosenborg® Extra Creamy Danish Blue cheese
1 tablespoon oil
Few salad leaves
4 sesame burger buns

Directions:

  1. Place the ground beef into a bowl, and then add the scallions, seasonings, and sage. Mix well together.
  2. Divide into 4 equal portions and the divide each portion into two, giving 8 portions of meat. Flatten each out into a burger shape.
  3. Place a slice of cheese on top of 4 of the burgers and top with the remaining 4, sealing with a little water. Heat the oil in a large skillet and cook over a moderate heat for approx. 3-4 minutes per side.
  4. Serve with a little salad in a toasted bun topped with another half slice of cheese.

Tomorrow I’ll add another recipe from Castello: If you love hot Italian Sausage, garlic, and blue cheese, prepare to flip out!

Unexpected Superbowl Recipes!

Chicken Sausages with Apple Slaw and Sweet Potato Ribbons

by Joi

2010 Green Bay Packers Team Composite
2010 Green Bay Packers Team Composite
Buy This Allposters.com

Unfortunately, my beloved Denver Broncos won’t be anywhere near the Superbowl this year.  Sigh.  Truth be told, after this past year, I’m just glad the Bronco’s year is over.  Can you say stop the bleeding!?  My oldest Daughter, Emily, is decked out in her normal NFL season colors of green and gold and is smiling ear to ear.  She’s been a HUGE Green Bay Packer’s fan since she was about 10 and started watching football with her daddy.  It’s crazy, everyone in our family has a different favorite team. My husband (and Emily’s father, of course) has been a Jets fan since I met him.

Even he had a great NFL year.  Controversial, but great. At least better than the one they had in Denver.  Again, sigh.

We treat Superbowl Sunday like a holiday in our house – lots of food, lots of laughter, and this year, lots of bragging rights for Emily.  Each year, I mostly hope for a good game, entertaining commercials, and OF COURSE outstanding food.

Below are a couple of recipes that can certainly help with the last prerequisite. They’re from Kitchen Daily – a rock star when it comes to recipe sites.  They’re kind enough to share these Superbowl Recipes with Get Cooking’s readers – which makes them not just rock stars but super cool rock stars.

Superbowl Recipe: Chicken Sausages with Apple Slaw

FOR APPLE SLAW:
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
2 teaspoons sugar
1/2 teaspoon caraway seeds (optional)
1/2 teaspoon salt2 Granny Smith apples
6 cups finely shredded cabbage

FOR SAUSAGES:
16 precooked chicken sausages, about 3 ounces each, preferably with apple
16 hot dog buns

Make slaw: Whisk together mayonnaise, vinegar, mustard, sugar, caraway seeds (if using), and salt in a large bowl.

Cut apples with skin into 1/8-inch matchsticks and add to dressing along with the cabbage and toss to combine well. Let stand at least 30 minutes to wilt slightly.

Cook chicken sausages and heat buns:
Broiler method: Preheat the broiler with oven rack 5 to 6 inches below heat. Pierce sausages in a few places with a knife or fork and put on a shallow baking sheet. Broil, turning once, until heated through and browned, 6 to 8 minutes.

Spread buns open and arrange, cut sides up, on two baking sheets. Broil, once sheet at a time, until lightly toasted, 1 to 2 minutes.

Grill method: Prepare a grill for grilling and lightly oil rack. Pierce sausages in a few places with a knife or fork and grill, turning once, until heated through and browned, 6 to 8 minutes. Spread buns open and grill, cut sides down, until lightly toasted, 1 to 2 minutes.

Serve sausages in buns topped with apple slaw.

Make ahead: Slaw can be made up to 6 hours ahead. Chill until 1 hour

About This Recipe:
Chicken sausages come in many flavors, so look for a precooked variety made with apple – they’ll go best with this refreshing crunchy slaw.

Pittsburgh Steelers Helmet Logo
Pittsburgh Steelers Helmet Logo
Buy This Allposters.com

Superbowl Recipe: Crispy Sweet Potato Ribbons

8 cups vegetable oil for deep frying
6 medium sweet potatoes (3 pounds), peeled

Directions:
Put enough oil in a deep 5- to 6-quart pot to measure 2 inches and heat until a deep-fat thermometer registers 360F. Using a vegetable peeler (preferably U-shaped) shave each sweet potato into long ribbons.

Fry a handful of ribbons at a time, turning with a mesh or slotted spoon, until lightly browned and crisp, about 50 seconds. Transfer ribbons to paper towels to drain and return the temperature of the oil to 360F before frying the next batch.

If not frying the ribbons right away, put them in a large bowl of ice and water and store in the refrigerator for up to 1 day. Chilling the ribbons will make them firmer and they will crisp easily as long as they are dried by the handful in a kitchen towel before frying.

Make ahead: The ribbons will keep in large sealed plastic bags for 2 days.

About This Recipe:
As crisp as chips but more elegant, these sweet potato ribbons are easily made with a vegetable peeler. Although they are very tasty by themselves, for a variation you can sprinkle them with salt and lime zest or chili powder.

Credit (and many thanks) go to Kitchen Daily.

Denver Broncos
Denver Broncos
Buy This Allposters.com

Sigh.

Roasted Red Pepper Dip Recipe

And a Killer Gameday and Tailgating Idea

by Joi

I love, love, love, love to experiment with different dips and sauces. Hummus, chip dips, cheese dips, spinach-artichoke dips… the list goes deliciously on forever.  We watch a great deal of sports around our home and simply can’t imagine any of our games without snacks.  Dips, spreads, and sauces are favorites of all.

A favorite ingredient for these dips and spreads is roasted red pepper. Not only does it amazing, it looks gorgeous!  The Roasted Red Pepper Dip below has an ingredient you might be surprised to see.  Trust me, though, this dip recipe can’t be beat.

Roasted Red Pepper Dip

1 x 12 oz. package House Premium Tofu Extra Soft or House Organic Tofu Soft
2 cups roasted red peppers
1 cup mayonnaise
1 tsp. black pepper
1 tsp. garlic salt
1/2 tsp. salt

Blend all ingredients together.

Cover and chill at least 2 hours. Serve with vegetables, pretzel rods, crackers or even seafood.

Here’s another great snack or tailgating idea: Grab some extra special sliced meat from your store’s deli.  I practically live at a local Kroger (honestly, sometimes I think I’m there more than the workers or manager), and I’ve tried a wide variety of their meats.  A recent addiction is called Cajun Turkey and you have to try it to believe it.  Buffalo Chicken, Bourbon Chicken, Bourbon Ham, and Buffalo Turkey are all also outstanding.

Have it sliced right there at the deli – they’ll do it for free.

Buy some pretzel sticks (the small ones).  When you’re ready to serve your snacks, cut off small pieces of meat (the Cajun Turkey is stupid good for this!) and pierce each piece with a pretzel stick.  Arrange on a platter and serve alongside a small bowl of honey mustard, horseradish, or even barbecue sauce – the condiments you choose pretty much depend upon your meat selection.  Honey or Spicy mustard is just about always perfect, though – the pretzels LOVE mustard!

For more Tofu Recipes, see House-Foods. They even have desserts made with tofu!

Related Posts Plugin for WordPress, Blogger...

← Previous Entries