BBQ Nachos

Ok, so this isn't really a recipe, but more of a meal idea!

One of my favorite things about going to hockey games with my dad when I was younger was the BBQ nachos from Corky's that they served. It was always a must that we got them and they were always delicious. So, for several years whenever I ate at a BBQ restaurant I always hoped they would have BBQ nachos. I haven't really found any places that have them here in Nashville. So, when Trey suggested we pick up Whitt's BBQ one day, I decided to make my own nachos!

You can use whatever you like or have to make the nachos. I put the tortilla chips on a cookie sheet, sprinkled them with cheese, and baked them in the oven at 350 for about 10 minutes to get them toasted and melty! Then, I topped them with the BBQ, BBQ sauce, and sour cream. They were SO delicious!

Sugar Cookies with Royal Icing

You will need:
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract


In a separate bowl whisk together the flour, salt, and baking soda.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the beaten egg and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Wrap the dough in plastic wrap and refrigerate for about one hour (or overnight) or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
Remove the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (.6 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out egg shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Bake cookies for about 8-10 minutes (depending on size) or until they are just beginning to brown around the edges. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing and sparking sugar, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)
Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.
Makes about 20 - 3 inch cookies.
Now for the icing...

Royal Icing:
1 large egg white
1 teaspoon fresh lemon juice
1 1/2 cups (165 grams) confectioners (powdered or icing) sugar, sifted

In the bowl of your electric mixer (or with a hand mixer), beat the egg white with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Add coloring. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Add desired choice of food coloring.

Frost and let dry.

Oven-Fried Catfish

2 cups cornflakes cereal
1 teaspoon seasoned salt (like Lawry's) or 3/4 tsp celery salt, 1/4 tsp onion powder, 1/8 tsp ground red pepper, dash of black pepper
4 (6 oz) catfish fillets, halved
Vegetable cooking spray1. Place cereal in a ziploc bag and and crush (with mallet or rolling pin) to measure 3/4 cup crumbs. Combine crumbs and seasoned salt in a shallow dish. Coat both sides of fish with cooking spray. Dredge fish in crumb mixture, pressing gently to coat. Arrange fish in a single layer on a baking sheet coated with cooking spray. Coat tops of fish with cooking spray.2. Bake at 400 for 21 minutes or until fish flakes with a fork.
Serve with baked hush puppies, fries, and coleslaw.
(From Southern Living: Quick & Easy)

Baked Hush Puppies

1 box Jiffy Corn Muffin Mix or 2 cups self rising cornmeal mix
1/8 teaspoon ground red pepper
2 large eggs, lightly beaten
3/4 cup low fat milk
1/4 cup vegetable oil
1/2 cup finely chopped onion

1. Combine cornmeal mix and red pepper in a larger bowl; make a well in the center of the mixture.
2. Combine eggs and next 3 ingredients in a large bowl. Add egg mixture to cornmeal mixture, stirring just until dry ingredients are moistened.3. Spoon about 1 tablespoon batter into miniature muffin pans coated with cooking spray.
4. Bake at 425 for 13 minutes or until golden. Remove from pans and serve immediately.

Makes about 3 dozen

Meg's Chicken Enchiladas

From Meg at Whatever

This is absolutely my all time favorite dish to make and eat!!! My husband and I love it and have it frequently. It's better than anything at a Mexican restaurant!

3 cups shredded cooked chicken

1 cup sour cream

1 cup fresh cilantro, chopped

1 red bell pepper, chopped

1 can (4.5 oz.) chopped green chilies

1 cup (4 oz.) shredded cheddar cheese

1-1/2 tsp minced garlic

1 tsp. ground cumin

1 pkg. (10 oz.) 6-inch flour tortillas

1 jar (16 oz.) green salsa

½ cup water

1. Grease a 13x9 baking dish. Preheat oven to 350 degrees

2. In a bowl, mix chicken, half the sour cream and half of cilantro, red pepper, chilies, ¼ cup cheese, garlic, and cumin.

3. Warm tortillas as directed on package.

4. Meanwhile, puree salsa, water and remaining ½ c. of sour cream and cilantro in a blender or food processor. Spread 1 cup over bottom of baking dish.

5. Spoon 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down crosswise in 2 rows on sauce in baking dish.

6. Pour remaining sauce over tortillas; bake uncovered 35 minutes

7. Sprinkle with remaining cheese and bake 15 minutes longer or until bubbly.

Serves 5

Beef Enchiladas

You will need:

1 lb hamburger meat
1 small onion, chopped
1 can of chopped black olives (optional)- I didn't use them.
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded cheddar cheese
6-8 flour tortillas (I used 16 small tortillas)

Brown the meat and saute the onions in with it.

Combine the mushroom soup and enchilada sauce

Once the beef is done, add in the olives (optional) and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together.

Fill tortillas with the meat mixture and roll up.

Pour sauce on top and top with cheese. Bake at 350 for 30-40 minutes.

Oooh, so yummy!

Serve with rice.

Or for a really good meal, serve with rice, chips and salsa and a margarita! :)

Elfo's Special

You will need:



(Shrimp not pictured)

Kosher salt
1/2 pound spaghetti pasta
4 tablespoons unsalted butter
2 teaspoons chopped garlic
5 medium mushrooms, sliced
12 jumbo shrimp, peeled and deveined (tails removed)
salt and pepper, pinch of each

1. Bring a large pot of salted water to boil. Add pasta and cook about 8 minutes. Drain.
2. In a saute skillet, melt butter over medium heat. Add garlic, mushrooms, shrimp and seasonings and saute for about a minute and a half or until shrimp is cooked.



3. Transfer pasta to skillet and toss the dish a few times to combine ingredients. Serve.



(pictured with bruschetta & salad with Miss Mary's Italian Dressing)



This is a recipe from Frank Grisanti and Sons cookbook. The Grisantis own several restaurants in the Memphis area that are delicious!

Miss Mary's Italian Dressing

You will need:

1 cup extra virgin olive oil
1/2 cup red wine vinegar
2 teaspoons chopped garlic
2 teaspoons kosher salt
2 teaspoons coarse black pepper

Place ingredients in bowl.

Whisk together and enjoy!

This is a recipe from Frank Grisanti and Sons cookbook. The Grisantis own several restaurants in the Memphis area that are delicious!

Bruschetta

Ingredients:
Baguette Bread
Diced Tomatoes (I used a mixture of Roma and Vine Ripened)
Parmesan Cheese
Miss Mary's Italian Dressing

-Slice bread and bake in oven at 350 for about 20 minutes or until toasted.
-Remove from oven and place Parmesan on bread. Return to oven until cheese is bubbly.
-Spoon tomatoes on top of bread.
-Drizzle with Miss Mary's Italian Dressing

Stuffed Southwestern Burgers

These were so juicy and mouthwatering! They had the perfect spice and balance of flavors.

You will need:
1 avocado
3 plum tomatoes, chopped
1 garlic clove, pressed
2 teaspoons lemon juice
1 1/2 teaspoons salt, divided
1 1/2 teaspoons pepper, divided
2 pounds lean ground beef
1 small onion, finely chopped
2 teaspoons chili powder
1 (8-ounce) block Monterey Jack cheese with peppers, cubed
6 large sesame seed buns, toasted
Toppings: leaf lettuce, tomato slices, red onion slices

1. Mash avocado with a fork; stir in chopped tomatoes, garlic, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

2. Combine ground beef, onion, remaining 1 teaspoon salt, remaining 1 teaspoon pepper, and chili powder; shape into 12 thin patties.

3. Top 6 patties with cheese cubes; cover with remaining patties, pressing edges to seal.

(see the yummy cheese oozing out of the middle! yum!)
4. Grill patties, covered with lid, over medium high heat 5 minutes on each side or until done (or cook in skillet).

5. Make sure to find a wine to serve with your burgers. Our choice this night: Mad Housewife.

Serve on buns with desired toppings and avocado mixture.

Aren't you hungry now?