This gives Foodie a whole new meaning. Love it!

Foodie Ingredient Scallops

Foodie Ingredient Scallops
When you think of shellfish, think about cooking scallops. It’s quick, easy, and better for you than other types of shellfish.
Scallops are a popular shellfish used in many styles of cooking. At one time, shellfish were avoided because they are higher in cholesterol than other types of fish. However, nutritionally, scallops are low in both calories and fat and a healthful addition to any diet. Scallops are also a good source of lean protein.

Party Recipes

These are the best wings ever. It took me a little while to perfect these because almost everyone loves wings and are usually picky about them. I know I am.

Buffalo Wings
Here are the Ingredients:
  • 1 1/2 pounds chicken wings, cut and separated
  • 1 tablespoon lemon pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup vegetable oil, for frying
Heat oil on medium high in a large non stick skillet. Place in wings and sprinkle top with all of the salt and pepper. Fry for 5 minutes and then turn and fry for another 5 minutes. Place wings on non stick foil on a baking sheet. Sprinkle with lemon pepper on both sides. Bake for 20 minutes and coat and toss with wing sauce. Let stand for 5 minutes and serve.
Here are the Ingredients:
  • 1/4 cup buffalo wing sauce
  • 2 tablespoons cream cheese
  • 1 tablespoon whipping cream
Heat sauce on medium. Add cream cheese until incorporated, but still a little lumpy. Add whipping cream and heat for another 30 seconds.

Spinach and artichoke dip is always a winner for a get together.

Spinach and Artichoke Dip
Here are the Ingredients:
  • 2 cups Parmesan cheese
  • 1 (10 ounce) box frozen chopped spinach, thawed
  • 1 (14 ounce) can artichoke hearts , drained and chopped
  • 2/3 cup sour cream
  • 1 cup cream cheese
  • 1/3 cup mayonnaise
  • 2 teaspoons garlic, minced
Preheat oven to 375
Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes. Serve with crackers or toasted bread.
Everyone loves this dip.A guaranteed winner without worrying about leftovers.
 Buffalo Chicken Dip
Here are the Ingredients:
  • 2 (4 ounce) grilled chicken breasts, shredded
  • 2 (8 ounce) packages cream cheese , softened
  • 1 cup ranch dressing
  • 3/4 cup pepper sauce , such as Franks Red Hot
  • 1 1/2 cups shredded Monterey Jack cheese
  • celery sticks, for dipping
  • crackers and/or chips, for dipping
Shred chicken into small pieces and heat along with hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on a low setting until hot and bubbly. Serve with celery sticks and crackers and chips.

Buffalo chicken bites you can eat with a toothpick.

Buffalo Chicken Bites
Here are the Ingredients:
  • 1 1/2 boneless chicken breasts, cut into small cubes
  • 1/2 cup flour
  • 1 tablespoon cayenne pepper
  • 1 tablespoon lemon pepper
  • 1/2 cup vegetable oil, for frying
  • celery sticks, optional
  • blue cheese dressing, for dipping
Place dry ingredients into a gallon Ziploc bag shake to blend together. Add chicken and shake to coat. Heat oil in a nonstick skillet over medium high heat. Remove chicken from bag and shake off excess flour. Place in oil and cook turning to cook on all sides until crispy, about 6 minutes. Meanwhile, make the buffalo sauce.
  • 1/4 cup buffalo wing sauce
  • 2 tablespoons cream cheese
  • 1 tablespoon whipping cream
Heat sauce on medium. Add cream cheese until incorporated, but still a little lumpy. Add whipping cream and heat for another 30 seconds.
Place chicken in a bowl, pour sauce over the top and toss together. Serve with blue cheese dressing and celery sticks.

Fresh ingredients, fresh taste. A great appetizer anytime…
Here are the Ingredients:
  • Italian bread or baguette, sliced 1 inch thick
  • 2 pounds fresh Roma tomatoes, diced
  • 1/2 fresh sweet onion, chopped
  • 4 cloves fresh garlic, 2 minced 2 whole
  • 1/2 cup fresh basil, chiffonade
  • 4 tablespoons extra virgin olive oil
  • sea salt and fresh ground pepper
Add diced tomatoes, chopped onion, minced garlic, basil, 2 tablespoons olive oil, and salt and pepper into a large bowl and mix well. Put in refrigerator to chill. Place cut bread on oven rack and toast, around 10-15 minutes. When toasted drizzle with remaining olive oil and rub with garlic cloves. Top with chilled tomato mixture and serve.

Everything tastes better with bacon, even Vodka. If you love a Bloody Mary you’ll love a Bacon Bloody Mary or a Bloody Caesar.
 Bacon Infused Vodka
Here are the Ingredients:
  • 1 liter vodka, absolut
  • 1 pound of bacon, cooked and bacon fat rendered (4 oz)
  • Carafe or mason jar
  • coffee filter
  • strainer
Cook bacon to render fat and pour into a measuring cup. Pour vodka into the carafe or mason jar (save bottle to reuse when infused) and then pour in bacon fat. Let the combination sit at room temperature for 4 hours while stirring every 15 minutes because the mixture will separate. After 4 hours at room temperature and the flavors are infused, place the container in the freezer to solidify the bacon fat. Remove from the freezer and remove enough fat to reach the vodka. Place a coffee filter into a strainer and pour through to filter out all the bacon fat. You can do this a couple of times. Pour back into vodka bottle. Wallah..bacon infused vodka. Enjoy!

One of my favorite restaurants named The Village Idiot stopped making one of my favorite items on their menu, bacon wrapped dates. Since I’ve eaten them a few times I decided to try and replicate the recipe. I think I may have come close!
 Bacon Wrapped Dates
Here are the Ingredients:
  • 16 pitted dates
  • 1/2 pound Spanish chorizo, (to fit into the dates)
  • 8 slices bacon, cut in half
  • 1 tablespoon maple syrup
Preheat the oven to 400 degrees
 Line a sheet tray with parchment paper. Make an incision on one side of each date and stuff with chorizo. Squeeze the date shut. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on the prepared sheet tray. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and bake another 6 minutes. Remove the dates from the oven and and drizzle with the maple syrup. Return the dates to the oven and bake another 2 minutes. Serve with Roasted Red Pepper Cream Sauce (see recipe).

This is a great dip. Good stuff! 🙂
Here are the Ingredients:
  • 3 avocados
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
Cut the avocados in half, remove pit, and spoon out fruit. Pour half the lime juice into avocado and mash until creamy. Add the remaining ingredients stir and chill before serving.

You’ve got to love chili during the cooler months of the year. Make a huge batch so you can freeze it. Not only eat it in a bowl topped with cheese and sour cream, but enjoy it on a good Kosher hot dog or some crispy french fries. Have it two ways by separating it. No beans is Texas style.
Here are the Ingredients:
  • 1 tablespoon vegetable oil
  • 3 medium onions, chopped
  • 6 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce
  • 1/2 teaspoon ground cinnamon
  • 3 pounds ground beef chuck
  • 3 cans (14.5 ounces each) diced tomatoes in juice
  • 1 bottle (12 ounces) mild lager beer
  • 2 cans (14.5 ounces each) kidney beans, rinsed and drained
  • cheddar cheese, shredded (if desired)
  • sour cream, (if desired)
In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, chili powder, chipoltles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Serve with cornbread and sprinkle with cheese.
Cornbread (see recipe)

This recipe is easy to make and delicious. It’s a perfect afternoon snack with some Pita chips. This makes around five servings.
Here are the Ingredients:
  • small garlic clove, chopped
  • 1 tablespoon fresh lemon juice
  • 4 oz Garbanzo beans, reserve liquid
  • 1 1/2 teaspoons Tahini
  • 1/4 teaspoon salt
  • pepper to taste
  • drizzle of olive oil

Place beans, garlic, tahini, salt, pepper, lemon juice, and 3 tablespoons reserved liquid in a blender. Blend until nice and creamy. Place in a bowl and pour a drizzle of olive oil on top. Serve with your favorite pita chips.


The best salsa in the world.
Here are the Ingredients:
  • 3 medium vine ripened tomatoes diced
  • 1 medium onion chopped fine
  • 3 green onions chopped
  • 1/4 cup cilantro chopped
  • 1 medium sized jalapeno, seed and chopped
  • 1/2 can diced tomatoes
  • salt and pepper to taste
Mix all ingredients and allow to chill for 1 hour before serving. For spicier Salsa leave in jalapeno seeds.

Just peachy!
Peach Margarita
  • 1 1/4 oz tequila
  • 1 oz peach schnapps
  • 2 ounces prepared prepared sweet-and-sour mix
  • 1 teaspoon sugar
  • 1 cup frozen peach slices
Combine all ingredients into a blender with 1 cup of ice. Blend and pour into a sugar-rimmed glass.
It’s sangria time!
  • 1 lemon, sliced
  • 1 lime, sliced
  • 1 orange, sliced
  • 1 1/2 cups rum
  • 1/2 cup white sugar
  • 1  bottle dry red wine
  • 1 cup 7up
  • 1 cup orange juice
Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 1 hour to marry the flavors. Crush the fruit lightly with a wooden spoon or muddle and stir in the wine, orange juice and 7up. Chill for 1 hour and serve over ice.
Caramel Apple Jello Shots
It’s the taste of the County Fair in a jello shot with a bit of a kick!
  • 1/3 cup Butterscotch Schnapps
  • 1/3 cup Sour apple Schnapps
  • jello shot cups
In a large glass measuring cup dissolve 1 envelope Knox gelatin in 1 cup of boiling water.  Add 1/3 cup of cold water, 1/3 cup of Butterscotch Schnapps , and 1/3 cup of Sour Apple Schnapps. Stir well and cool a little before pouring into jello shot cups and chill.
For the girls!
  • Champagne glass, chilled
  • A good chilled Champagne (White Star)
  • Orange Juice or Pineapple Juice
  • Orange garnish
Pour orange juice 1/3 of the way in chilled glass. Fill with champagne and garnish. Enjoy.
Bloody Mary
Eat, drink, and be Bloody Mary!
  • Tall glass, salted rim and ice
  • 1 oz Vodka
  • 2 dashes pepper
  • 2 dashes salt
  • 2 dashes celery salt
  • 4 drops Worcestershire
  • 1 drop Tobasco (more if you like it spicy)
  • 1/2 tablespoon prepared horseradish (optional)
  • tomato juice
Pour Vodka in glass and follow ingredient list. Fill with tomato juice and stir. Garnish with any or all of celery stick, lime, large green olives, pickled asparagus.
Use the bacon infused vodka for a Bacon Bloody Mary.
Red Headed Slut
This is a favorite among friends!! 🙂
  • Shot glass
  • 1 oz Jagermeister
  • 1 0z Peach Scnapps
  • 1 oz Cranberry juice
Pour all ingredients in a shaker with ice. Shake twice and strain into glass.

Super Bowl Weekend

I’m reaching out for your super Super Bowl recipes. Please share. Log onto my blog and put them in my comments. It’ll be a fun way to enjoy your recipes.

Foodie Ingredients Beef

Foodie Ingredients Beef
What a load of Bull! Lol! There are so many cuts of beef that I’m only going to list a few….
Filet Mignon: Filet Mignon is the most delicious part of the meat. This part of meat is so tender that it melts in your mouth. Known as the king of steaks.
Rib Eye: Among the better cuts, a rib eye steak has little connective tissue and a relatively high level of fat marbling which make the meat tender and flavorful. However, the meat is also high in both saturated fat and cholesterol and should be eaten in moderation.
Brisket: Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues achieve tenderness. The long piece is cut in half for marketing. You’ll find it sold as a flat cut or a point cut. The flat cut is leaner, but the point cut has more flavor due to a bit of extra fat.
Flank Steak: The flank contains no bones. Although quite flavorful, it is tough meat with a good deal of fat and connective tissue. Flank meat is usually trimmed and ground, with the exception of the flank steak or London broil. The flank also contains a small piece of meat known as the hanging tenderloin. Although not actually part of the tenderloin, it is very tender and can be cooked using any method.

Perfect White Rice

The perfect white rice isn’t as hard as some people think.

Perfect White Rice
Here are the Ingredients:
  • 1 cup rice, rinsed thoroughly
  • 2 cups water (double the rice content)
Pour 2 cups water over rice in a small pot. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Do not peek.

Chicken Stir Fry

  • 6 oz chicken, cubed
  • 1/2 cup water chestnuts
  • 3/4 cup bean sprouts
  • 1 small red bell pepper, seeded, ribbed, and sliced
  • 1 small broccoli floret, sliced
  • 1 cup carrots, sliced diagonally
  • 1 cup crimini mushrooms, cleaned and sliced
  • 1/2 cup snow peas
  • 1/2 onion, sliced
  • 1/2 cup low sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • sprinkle sesame seeds, optional
  • 1 cup rice
Heat oil on high in a wok or large non stick skillet. Toss in chicken and saute for 1 minute, Add broccoli, carrots, red bell pepper, onion, saute for 1 minute. Add the remaining vegetables and saute for 3 minutes. Add soy sauce and oyster sauce and saute for another 3 minutes. Add 1/2 cup water and saute for 6 more minutes. Serve over rice.
Rinse 1 cup rice thoroughly until water runs clear. Pour 2 cups water over rice in a small pot. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Do not peek.

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