Southern-Style Popcorn Chicken (from www.foodandthings.com)

INGREDIENTS
1 qt oil for frying
1 lb chicken thighs, no skin, no bones
1 egg
3 tbsp Franks Red Hot Sauce
2 cup all purpose flour
1 1/2 tbsp garlic powder
3 tbsp butcher ground pepper
2 tsp kosher salt

METHOD:

1. Preheat oil to 375 degrees. I recommend using a table top fryer. Otherwise you will run the risk of a fire.
2. Cut the chicken into bite size pieces, about 1/2″ each.
3. Combine the eggs, hot sauce, and chicken and let the chicken marinate for five minutes.
4. Combine the flour, garlic powder, ground pepper and salt.
5. Take the chicken out of the eggs mixture and shake off any excess liquid. Place into the flour mixture, and evenly coat.
6.Fry the chicken until golden brown and crispy.
7. Serve with your favorite barbeque or ranch sauce.

Black & Gold Hamburger Dip (from “Holly Clegg’s Trim & Terrific Gulf Coast Favorites”)

1 pound ground sirloin

1/2 pound sliced mushrooms

1 16-ounce jar salsa

1 8-ounce package shredded, reduced-fat, Monterey Jack or Mexican-blend cheese

In nonstick pot, cook meat, mushrooms over medium heat 5-7 minutes, until meat is well browned. Drain any excess fat. Add salsa, cheese, stirring over medium heat until cheese is melted. Makes 20 (1/4-cup) servings, 82 calories each.

Sean Payton’s Black-eyed Pea Dip (from “Holly Clegg’s Trim & Terrific Gulf Coast Favorites”)

1 onion, chopped

1/3 cup chopped green bell pepper

1 tablespoon chopped pickled jalapenos

2 15-ounce cans black-eyed peas, drained

2 tablespoons all-purpose flour

1 10-ounce can diced tomatoes and green chilies

4 ounces shredded, reduced-fat Monterrey Jack cheese

In nonstick pot coated with nonstick cooking spray, sauté onion, green pepper, jalapenos over medium-low heat until tender, 5 minutes. Add black-eyed peas, stir in flour. Gradually add tomatoes and cheese, stirring until melted and heated throughout. Makes 20 (1/4 cup) servings, 58 calories each.

To Prepare and Eat Now: Crumble 1 slice bacon on top of dip, serve warm with crackers or chips.

To Freeze: Cool to room temperature, place in freezer container, label, freeze. Recommended freezing time: up to 2-3 months.

To Prepare After Freezing: Defrost in refrigerator and heat in non-stick pot over low heat, stirring, until thoroughly heated. May be reheated in the microwave.

Makes 20 (1/4 cup) servings, 58 calories each.

Robert Meachem’s Mini Muffelettas (from “Holly Clegg’s Trim & Terrific Gulf Coast Favorites”)

2 12-ounce packages party-size rolls (16-20 per package)

1/2 pound thinly sliced lean ham

1 1/2 cups shredded Italian five-cheese blend

1 16-ounce jar chopped Italian olive salad, drained

Preheat oven to 375 degrees. Split rolls in half and lay on a baking sheet. Divide ham, cheese and olive salad onto each roll. Replace bread tops. Bake for 10-15 minutes or until cheese is melted. Makes 32-40 mini muffelettas, 107 calories each.

Jeremy Shockey’s Quick and Tasty Shrimp Wedges (from “Best of the Best Fast & Fabulous Party Foods and Appetizers,” by Gwen McKee and Barbara Moseley)

8 small flour tortillas

1/4 cup pesto

1 pound frozen, cooked salad shrimp

8 ounces shredded Colby Jack cheese

1 4-ounce can chopped black olives

Lay tortillas on Pam-sprayed foil on baking sheets. Spread pesto over each. Layer shrimp, cheese and olives on top of pesto on each tortilla. Top each with another tortilla and spray lightly with Pam. Bake at 350 degrees for about 20 minutes or until lightly browned. After about 5 minutes, cut each tortilla into 4-6 wedges and serve. Makes 32-48 slices.

Drew Brees’ Black and Blue Burgers (from Holly Clegg’s Trim & Terrific Gulf Coast Favorites”)

3 pounds ground beef

1/3 cup blackening seasoning

1 tablespoon kosher salt

1/2 pound blue cheese crumbles

6 hamburger buns

1/4 cup melted unsalted butter

6 slices red onions

8-12 slices ripe tomatoes

2 cups shredded iceberg lettuce

1 recipe Blue Cheese Dressing

Divide the ground beef into six equal parts and form 1 1/2-inch thick patties. Sprinkle patties with the blackening seasoning and salt. Cook over direct high heat for 8-10 minutes for medium-medium well burgers. While the burgers are still on the grill, top with blue cheese crumbles, dividing equally between burgers. Close the grill lid to melt blue cheese.

Brush the inside surfaces of the hamburger buns with melted butter. Place on grill and cook over medium direct heat for 2-3 minutes. Place burgers on the grilled buns and top with onions, tomatoes and lettuce. Serve the blue cheese dressing on the side.

Blue Cheese Dressing

1 cup mayonnaise

1/2 cup crumbled blue cheese

1/3 cup sour cream

1/2 pound thinly sliced lean ham

1 1/2 cups shredded Italian five-cheese blend

1 16-ounce jar chopped Italian olive salad, drained

Preheat oven to 375 degrees. Split rolls in half and lay on a baking sheet. Divide ham, cheese and olive salad onto each roll. Replace bread tops. Bake for 10-15 minutes or until cheese is melted. Makes 32-40 mini muffelettas, 107 calories each.

Jeremy Shockey’s Quick and Tasty Shrimp Wedges (from “Best of the Best Fast & Fabulous Party Foods and Appetizers,” by Gwen McKee and Barbara Moseley)

 

8 small flour tortillas

1/4 cup pesto

1 pound frozen, cooked salad shrimp

8 ounces shredded Colby Jack cheese

1 4-ounce can chopped black olives

Lay tortillas on Pam-sprayed foil on baking sheets. Spread pesto over each. Layer shrimp, cheese and olives on top of pesto on each tortilla. Top each with another tortilla and spray lightly with Pam. Bake at 350 degrees for about 20 minutes or until lightly browned. After about 5 minutes, cut each tortilla into 4-6 wedges and serve. Makes 32-48 slices.