Buttermilk Fried Pickles #SundaySupper
Buttermilk fried pickles is a recipe I make every Superbowl to start off the feast. The first few years I made these I used beer batter, regular flour, and a tons of spices. The spices have stayed but the beer and the flour changed after trying various recipes through out the years.
The first and foremost important tip to remember is to get Vlasic as these pickles are crisp. You MUST have a crisp pickle to make them or they will fall apart when frying. The flavor or spice of the pickle is up to you. I have fried up dill pickles but this year I am putting a twist on the traditional favorite by using bread and butter pickles. Along with that change I used cake flour and buttermilk to bread the pickles. The cake flour is light and airy. It creates the perfect batter and the buttermilk helps the flour to attach in flaky layers. Paprika and cayenne pepper are a must for seasoning!
Ingredients
Instructions
Open pickles and drain off the juice into the sink. Place pickles in a large bowl. Pour buttermilk over pickles and let rest for about 2 minutes.
In a skillet or deep saute pan, add oil and heat to a medium heat for frying.
In medium sized bowl, add cake flour and spices; whisk until spices are integrated. Toss a few pickles in flour batter at a time. Add pickles to frying pan and fry for about 30 seconds to a 1 minute on each side. They will cook fast! If the batter starts to brown fast then turn down the heat a little. Drain pickles on a paper towel. Serve with ranch dressing or ranch dipping sauce.
http://mooshujenne.com/buttermilk-fried-pickles/
#SundaySupper Super Bowl Appetizers & Snacks:
- All American Ranch Cheese Ball from The Weekend Gourmet
- Arancinis from My Cute Bride
- Bacon Double Cheese Burger Dip from In the Kitchen with KP
- Bacon Jalapeño Fritters w/ Chipotle Ketchup from La Cocina de Leslie
- Bacon Kettle Corn from The Girl in the Little Red Kitchen
- Baked Crab Cakes from The Meltaways
- Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
- Buffalo Chicken Pizza On A Stick from Neighborfood
- Buffalo Tofu Bites from Soni’s Food
- Buttermilk Fried Pickles from Mooshu Jenne
- Cheddar Cheese and Onion Ciabatta from Family Foodie
- Cheeseburger Bites from Momma’s Meals
- Cheesy, Beefy Nachos from Gotta Get Baked
- Cheesy Jalapeno Popper Dip from Daily Dish Recipes
- Chorizo and Goat Cheese Stuffed Dates in a Smokey Tomato Sauce from The Roxx Box
- Cranberry Glazed Meatballs from Curious Cuisiniere
- Easy White Queso with Chorizo from Supper for a Steal
- Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
- #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
- Gulf Coast Smoked Tuna Dip from 30A Eats
- Ham & Cheese Crescents from Masala Herb
- Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
- Little Filo Cheese Rolls from Food Lust People Love
- Mini Crab Bites from Webicurean
- Muffuletta Skewers from Magnolia Days
- Peach Jalapeno Fritters from I Run for Wine
- Philly Cheesesteak Bites from Cindy’s Recipes and Writings
- Pizza Pretzel Rolls from Cravings of a Lunatic
- Pizza Wontons from Peanut Butter and Peppers
- Refried Black Beans with Pita Chips from Basic N Delicious
- Roasted Garlic-Bacon Dip from girlichef
- Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
- Stamp & Go! from The Lovely Pantry
- Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
- Tandoori Spiced Popcorn from MarocMama
- Wonton Cones Filled with Oriental Salad from Simply Gourmet
#SundaySupper Super Bowl Main Dishes:
- Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
- Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
- Carolina BBQ Pulled Pork Sliders from The Foodie Army Wife
- Chicken in Passion Fruit Crunch from The Urban Mrs.
- Four Quarters “Grilled” Buffalo Chicken Sandwiches with Bleu Cheese Veggie Slaw from Mama.Mommy.Mom
- Green Chile Cheeseburgers from Juanita’s Cocina
- Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
- Ham and Cheese Sliders from Hip Foodie Mom
- Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
- Meatball Sub Sliders from Country Girl in the Village
- Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
- Pigs in Sleeping Bags from Comfy Cuisine
- Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
- Vegan “Hamburger Helper” Soup from What Smells So Good?
#SundaySupper Super Bowl Desserts:
- Marshmallow Caramel Corn from Mom’s Test Kitchen
- Shortbread Brownies from Baker Street
- Smores Blossom Cookies from Chocolate Moosey
- Sweet Little Pastries from Happy Baking Days
- Sweet Potato Cake Pops from Ninja Baking
- Toddler Truffles from In the Kitchen with Audrey
#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan
Mardi Gras Cupcakes
It’s carnival time again and I am counting the days till Fat Tuesday when I get to celebrate with fried gator tail and plenty of drinks. Until that time I plan on cooking everything Cajun in my book of secrets. Hence the Mardi Gras cupcake recipe.
Last year, I bought some doubloons from the dollar store to decorate my cupcakes with. Unfortunately, I never got the chance to use them. Though I am glad because I did not know my way around my new camera then. Now my abilities have grown and well I hope you can see that in the pictures below.
One of the many questions I get asked is how do you swirl icing. It’s pretty simple! I just add a tad of each color to different spots in the pastry piping bag and then squeeze. I only add a little at a time of each or the colors tend to blend too much. You can see my bag below 
The tip I used is 1M by Wilton. I like this shape a lot for cupcakes as it gives a nice ice cream swirl effect. The Mardi Gras beads are a part of the collection of beads I have started to get ready for all the Fat Tuesday fun. I picked them up at the local Dollar Tree if you are interested in getting some of your own.
Now, I cannot take full credit on this recipe as my daughter, whom is 12, took the fun of baking these cupcakes. With a recipe from me she had fun with the colors and the endless licking of all the bowls. That is her favorite part of baking sweets. In fact, I generally have to continue to tell her the licking belongs at the end of baking not while we are trying to mix everything. She’s hilarious!
Ingredients
Instructions
Preheat oven to 350 degrees F.
In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
In the bowl of an electric mixer, add eggs, sugar, vanilla, rum, and oil; beat on medium speed for about 30 seconds. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour and the rest of the buttermilk; beat until combined.
Separate batter into bowls and color with gel food coloring in yellow, purple, and green. Pour a little of each batter into lined cupcake. Fill liners a little over half full. Bake cupcakes 12-14 minutes. Remove from oven and allow to cool completely before frosting.
Using the paddle attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes till butter is soft and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mix well. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. To color frosting just whip with purple, yellow, and green gel food coloring individually.
To swirl the frosting, simply put each color of frosting on each side of bag and pipe. I used a 1M tip from Wilton.
http://mooshujenne.com/mardi-gras-cupcakes/Cracked Pepper Andouille Pasta and Book Giveaway
One day Robert and I were tweeting, yes I said tweeting, back and forth and he truly grabbed my attention when he mentioned gouda and pancetta in mac and cheese. I love experiencing different mac and cheese recipes; especially if they have pancetta. We also would discuss how to make blackened chicken with out burning it. Many don’t know that there is a difference. Though, I am a bit strange and like both blackened and burnt!
So, I had this brilliant idea, why not share his cookbook with one lucky winner. I quickly tweeted Mr. Medina and asked if he would be interested in a giveaway and to my enjoyment he said of course! He sent the book to me in a snap but due to finals this week I have been procrastinating. Finally, I had a few quick moments to try a recipe out of his book. Let me tell you it wasn’t easy to pick one. Roasted garlic butter! Boom! That was it, Medina gave me inspiration in the kitchen. So without further ado here is the Cracked Pepper Andouille Pasta and a chance to win Mr. Medina’s lovely book “If You Can’t Stand The Heat”. Oh and did I mention he is ex-firefighter from NOLA!
(Not the best picture. No natural light eek!)
Ingredients Instructions In small pan start to fry the andouille. While the sausage is cooking, put on a large pot of water to boil for the pasta. Once the water is ready add in your pasta; salt the water. After the andouille is cooked well, pull off the sausage to a cutting board and slice in rounds. Save the grease and leftovers in the pan; do not dispose. Add garlic and butter to pan and remove from heat. This will melt the butter and lightly roast the garlic.
Meanwhile, drain the pasta. Add in salt to taste, paprika, and cayenne pepper. Pepper (cracked black pepper) well till pasta is coated. Add in sausage, butter sauce, and stir well.
The giveaway!
Winner is Phil Terry! Congratulations!
How you win:
{Required Entry}
Leave a comment below. Tell me what your favorite holiday dish is and a memory behind it. If you have your favorite dish on your blog please post a link.
Do you want bonus entries? Come on you know you do 
For each item below that you do, you will get one extra chance to win. You must leave one comment per task that you do as each counts for one entry. If you already have us added on Twitter or Facebook it still counts as an entry.
- Follow @MedinaLite on Twitter
- Follow @MooshuJenne on Twitter
- Tweet “I want to win the “If You Can’t Stand The Heat” from @MedinaLite and @MooshuJenne ! http://mooshujenne.com/?p=725“
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Important Details:
-This giveaway is open to USA and Canadian residents only and will run until Friday, December 16th at 11:59 pm CST.
-Winner(s) will be generated via a random number generator software program. Winner will be notified via the contact email provided on the comment contact form.
-Winner(s) will have until 12/12/11 to claim their cookbook or we will choose another winner.
-Winner will receive one autographed copy of If You Can’t Stand The Heat {$29.99 MSRP}. Product will be shipped by Mooshu Jenne.
Disclosure:
This giveaway is provided to you by Mooshu Jenne. I was given the product free of charge to test and review it; however, I was not monetarily compensated for the review or giveaway.
Cajun Blackened Chicken
This Cajun Blackened Chicken is super with red beans and rice. You can also serve it up over pasta.
Did you know that the aromatic vegetables bell pepper, onion, and celery are considered by some chefs the holy trinity of Creole and Cajun cuisines. Finely diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine; which blends finely diced onion, celery, and carrots. Seasonings include parsely, bay leaf, green onions, paprika and dried cayenne pepper.
Although this chicken is so yummy, my favorite is still fried alligator.
Ingredients
Instructions
On a plate put all seasoning. You can add less or more to your own preference of heat you would like. Wash chicken under water and roll chicken in the spices, set aside. In a large skillet or frying pan, heat about 2 tbsp oil with some fresh chopped garlic. Add in chicken and cook till done. It is best to only blacken the chicken not burn it. If it starts to stick to much just add a little more oil.. If you like sour cream add a tablespoon full to the top of your soup.
http://mooshujenne.com/cajun-blackened-chicken/
